Showing titles in Cooking

Bloomsbury presents Curing & Smoking by Steven Lamb, read by Hugh Fearnley-Whittingstall and Richard Trinder. Fortnum & Mason Food & Drink Awards 2015 | Highly Commended Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to...

Listen to Cakes and Ale, one of W. Somerset Maugham’s most beloved and subtly provocative novels. First published in 1930, this classic explores love, marriage, art, hypocrisy, and the cost of respectability in English society. Told with Maugham’s trademark wit and clarity, the novel reflects on memory, morality, and the tension between social conformity and personal freedom. Inspired in part by real literary figures, Cakes and Ale is both a sharp social satire and a deeply human story.

In The Emperor's Feast, author and TV presenter Dr Jonathan Clements invites us into the history of Chinese food, starting with the earliest grain stews and the rudimentary chopsticks of the Bronze Age and taking us through the development of dining etiquette under Confucius, the popularisation of rice and the dawn of the dumpling in the fourth century. 

Discover the Kitchen Art of War—the must-have guide for chefs and cooks who want to apply strategic principles to running a successful kitchen. Based on Sun Tzu's timeless classic, this book offers a chef's perspective on kitchen strategy and leadership.

Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.

It has been said that water is the essence of life. It's the element that keeps our body functioning properly so that we can keep on living, and the same is true with other living organisms on the planet. However, there are some exceptions to the rule. Growing up near the woods of Colorado with parents who hunt, I learned at a young age how removing moisture can make Food last longer and concentrate flavor.

Podcast co-hosts and food bloggers Bita Arabian and Beata Nazem Kelley share the rich flavors and fresh ingredients of Persian Cooking and how to incorporate them into today's modern lifestyles. The duo introduces the flavors, tastes, and techniques they use, and also their cultural stories and perspective growing up in the US in Persian families.

Whether you're a student, a traveller or just want a hot lunch at work, this book tells you how you can cook without a stove, a fridge or a microwave — even without running water. Using simple household equipment you can learn how to make hot, healthy, and value-for-money meals easily and safely from fresh ingredients, for those times when you don't have access to a kitchen. From spaghetti bolognaise to poached eggs to home-made yoghurt, this book will open up a world of cooking which up until now was closed off to anyone without a kitchen.

In this world, there are two types of food: ramen and non-ramen. Yoon Ina takes ramen seriously. She makes sure to try new flavours as soon as they come out, always has enough packets stocked in the pantry, has developed her own principles and theories for making good ramen, and even keeps up to...

Ultimately, this is a story audiobook with food in it. Valentine Warner presents a collection of personal stories, seasoned with recipes, to listen and make in both happy and troubled times; an audiobook of "comfort" food in the truest sense of the word. From the aching simplicity of toast with butter to the isolation of cooking for one and the pleasure of returning to heart-warming wholesome slow-roasts, one-pot suppers and more - this audiobook is about enjoyment, grief, restlessness, disasters, and success.

Not Another Whisky Podcast is your gateway to the whisky world, hosted by industry veterans Mitch Bechard and Daryl Haldane. With four decades of combined experience within the whisky industry for giants like Highland Park, Glenfiddich, Macallan, Johnnie Walker, Talisker, and Lagavulin, these guys know their stuff - and they're ready to share the insider secrets and stories that don't make it onto the distillery tours.​This is an informal show where you can learn about whisky without the stuffy attitude. Expect whisky facts, the latest news, terrible whisky jokes, and candid conversations ...

Join host, Pellicle editor-in-chief Matthew Curtis, plus regular guests, as we explore the world of beer, pubs and everything else we love to drink in our sister podcast to www.pelliclemag.com

Written as a series of vignettes, this rewarding book recounts the life and adventures of respected writer Mary Fisher. Decades of travel through America and Europe supply the fodder for these tales, with wonderful details of the people, places, foods, and thoughts that have flavored her journey.

As we all know, our everyday foods have their respective life spans. While some may last a little bit longer than others, there are also some that can't last for more than a week or even for a couple of days. More often than not, we are also not able to consume the food within its given shelf life. So we just wish we can prolong its freshness. If you are one of those people who have always been planning to do canning and preserving yet still haven't started because you do not know anything about it, then it is about time that you learn the basic how-to of canning and preserving.

Growing up in Brisbane in the 1970s and 80s, Zoë Boccabella knew if you wanted to fit in, you did not bottle tomatoes, have plastic on the hallway carpet or a glory box of Italian linens. Though she tried to be like 'everyone else', refusing to learn Italian and even dyeing her dark hair blonde, Zoë couldn't shake the unsettling sense of feeling 'half-and-half' - half Australian, mezza italiana - unable to fit fully into either culture, or merge the two.

Do you wish you could adopt a quick and easy ketogenic diet plan at home with just 15 minutes? Or you simply want a fuss free and simple solution to healthy meals and a slimmer body? 15 Minutes Ketogenic Diet Meals is the right audiobook for you as we will show you how to achieve that using just 15 minutes of your precious time and still achieve the same beneficial results that a ketogenic diet can attain.

Whether you're grilling up classics or experimenting with international flavors, this guide brings you everything you need to create mouthwatering, smoky perfection for every occasion. From expert smoking techniques to flavor-boosting marinades, every minute is packed with recipes and tips that guarantee you'll wow at every gathering. Ready to take your BBQ game to the next level?

Nat's What I Reckon was the tattooed lockdown saviour we didn't know we needed, rescuing us from packet food, jar sauce and total boredom with his hilarious viral recipe videos that got us cooking at home like champions again. Now that we've cooked our way out of lockdown and are wondering what the hell to do next, Nat's back - and he's ready to teach us more about life in this thoroughly unhelpful (but maybe actually kinda helpful) self-help guide.

Everyone agrees that the food at Ho-Lee Noodle House is delicious - unless it happens to be deadly. Lana Lee’s stake in her family’s Chinese restaurant is higher than ever now that she’s been made manager. So when she enters Ho-Lee into Cleveland’s Best Noodle Contest, Lana makes it her business to win - at all costs. But when a local food critic receives a threatening note in a fortune cookie and is later found dead, face-down in a bowl of lo mein, all bets are off....

Keeping produce, meats, and leftovers fresh can be tough, especially when you have many mouths to feed or love purchasing foods wholesale to save money. After all, who doesn’t love a good sale? But keeping all of these foods safe to eat is a hassle, particularly if you have a lot of one particular ingredient lying around. So, what can you do? Is there an easy and safe way to preserve foods for a long time? Luckily, there is!