Download or read book Colin Spencer s Summer Cooking written by Colin Spencer and published by HarperThorsons. This book was released on 1992 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Colin Spencer s Al Fresco written by Colin Spencer and published by HarperThorsons. This book was released on 1987 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Colin Spencer s Fish Cookbook written by Colin Spencer and published by . This book was released on 1986 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book British Food written by Colin Spencer and published by Grub Street Publishers. This book was released on 2011-06-14 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: A masterful and witty account of Britain’s culinary heritage. This a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest in food culture and history and Colin Spencer’s masterful, readable account of Britain’s culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine. “A breathtakingly comprehensive, wide-ranging and fascinating food history.” —Daily Mail
Download or read book Green Gastronomy written by Colin Spencer and published by A&C Black. This book was released on 1996-01-01 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research has shown that vegans are the longest-living group in the world, with the lowest rate of heart disease, cancers and osteporosis. Supported by up-to-the-minute medical evidence, this book demonstrates how the havoc and disease caused by the Western diet can be remedied by the simple omission of certain foodstuffs. This simple act can also alleviate environmental destruction (as more and more forests are cleared for animal grazing, for example) and the needless suffering of animals.
Download or read book Colin Spencer s Cordon Vert written by Colin Spencer and published by . This book was released on with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book History of Vegetarianism and Veganism Worldwide 1970 2022 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2022-03-10 with total page 1306 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 48 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Download or read book Taste written by Kate Colquhoun and published by Bloomsbury Publishing USA. This book was released on 2008-12-06 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written with a storyteller's flair and packed with astonishing facts, Taste is a sumptuous social history of Britain told through the development of its cooking. It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking-which is, of course, the history that led up to American colonial cooking as well-Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.
Download or read book The New Vegetarian written by Colin Spencer and published by . This book was released on 1993-05 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: These tasty and eye-appealing recipes range from appetizers to main dishes to desserts and include Mushrooms in Red Wine and Mustard Sauce, Spanish Omelette, Spinach Quiche, Baked Apple with Apricot Puree--more than 200 delicious recipes for sumptuous, meatless meals. Full-color photographs. Line drawings.
Download or read book The Getting of Garlic written by John Newton and published by NewSouth. This book was released on 2018-10-01 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn’t touch the stuff and it took centuries for that fear to lift. This food history of Australia shows we held onto British assumptions about produce and cooking for a long time and these fed our views on racial hierarchies and our place in the world. Before Garlic we had meat and potatoes; After Garlic what we ate got much more interesting. But has a national cuisine emerged? What is Australian food culture? Renowned food writer John Newton visits haute cuisine or fine dining restaurants, the cafes and mid-range restaurants, and heads home to the dinner tables as he samples what everyday people have cooked and eaten over centuries. His observations and recipes old and new, show what has changed and what hasn’t changed as much as we might think even though our chefs are hailed as some of the best in the world.
Download or read book The Victims of Love written by Colin Spencer and published by Faber & Faber. This book was released on 2015-09-17 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1978, The Victims of Love was the last in a quartet of novels by Colin Spencer concerning the Simpson family and their charged relationships across the generations. Now we are in the 1960s, as Sundy Simpson attempts a reclusive existence as a single mother and Matthew struggles with the aftermath of a superficially civilised divorce and the continued rage of passion within. In a new preface Colin Spencer recalls how he drew inspiration from his own life and the lives of others, intending 'to be as honest to my experience as I can be, to be ruthless in my vision of others as I have been to myself'. 'Affecting, hilarious, and grave . . . [the Generation Quartet] is a tapestry of unforgettable characters in all their seaminess and sadness, their idealism and desires. It is a delight to meet them again.' Sir Huw Weldon
Download or read book Fresh from the Past written by Sandra Sherman and published by Taylor Trade Publications. This book was released on 2004 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sherman takes readers along on a wild ride back in time, describing how historic families learned to cook with the seasons. From a cookbook of the day she gives readers 120 original recipes, together with contemporary translations of step-by-step instructions for cooks of any level.
Download or read book The Reporter s Kitchen written by Jane Kramer and published by Macmillan + ORM. This book was released on 2017-11-21 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jane Kramer started cooking when she started writing. Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a mutabbaq, Jane always returned from the field with a new recipe, and usually, a friend. For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place--a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. The Reporter's Kitchen follows Jane everywhere, and throughout her career--from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings--in July--to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. The Reporter’s Kitchen is an important record of culture distilled through food around the world. It's welcoming and inevitably surprising.
Download or read book The Vegetarian Kitchen written by Colin Spencer and published by HP Books. This book was released on 1987-05 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Vegetarians omit meat from their diets for moral, religious, economical, ecological, and/or health reasons. Nevertheless, they must follow the recommended guidelines for nutrition as well as making their diets pleasurable. A discussion of: the type of vegetarian diets (lactovegetarian, ovovegetarian, ovo-lactovegetarian, vegan, and fruitarian); how healthy and nutritionally sound vegetarian diets are (fiber, salt, protein, fats, carbohydrates, minerals, vitamins are detailed); quantity of food needed; and pregnancy and lactation is provided in the introduction. Cooking hints preceed the vegetarian recipes which are arranged by the following titles: appetizers; first courses; soups; salads; pies, tarts, quiches and breads; bean dishes; pasta, rice and pizza vegetable dishes; fruit dishes; and cheeeses, snacks and pickles. Color photographs display some recipe items.
Download or read book New Statesman written by and published by . This book was released on 1987 with total page 1056 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Books written by and published by . This book was released on 1987 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The British Table written by Colman Andrews and published by Abrams. This book was released on 2016-11-08 with total page 705 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales. The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book. The British Table is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of several books on food.
