Showing results by publisher "Bloomsbury Publishing" in Cooking
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Hedgerow
- River Cottage Handbook, Book 7
- By: John Wright
- Narrated by: Hugh Fearnley-Whittingstall, Kristin Atherton
- Length: 6 hrs and 5 mins
- Unabridged
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Hedgerows, moors, meadows and woods - these hold a veritable feast for the forager. In this hugely informative and witty handbook, John Wright reveals how to spot the free and delicious pickings to be found in the British countryside, and how to prepare and cook them.
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Hedgerow
- River Cottage Handbook, Book 7
- Narrated by: Hugh Fearnley-Whittingstall, Kristin Atherton
- Series: River Cottage Handbook
- Length: 6 hrs and 5 mins
- Release date: 30-05-24
- Language: English
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Regular price: £12.99 or 1 Credit
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Sea Fishing
- River Cottage Handbook, Book 6
- By: Nick Fisher
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Length: 8 hrs and 15 mins
- Unabridged
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From renowned fishing expert Nick Fisher comes this concise guide to fishing along British coastline. All that's needed is a beach, pier, harbour, estuary or boat. Nick covers all the basics, such as when and where to go fishing, and then profiles the sea fish that you are likely to catch, covering their conservation status, season, habitat and method of catching.
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Sea Fishing
- River Cottage Handbook, Book 6
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Series: River Cottage Handbook
- Length: 8 hrs and 15 mins
- Release date: 30-05-24
- Language: English
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Regular price: £12.99 or 1 Credit
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Outdoor Cooking
- River Cottage Handbook, Book 17
- By: Gill Meller
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 5 hrs and 49 mins
- Unabridged
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In Outdoor Cooking, Gill Meller explains every aspect of cooking out in the open. He will take you back to basics with a guide to building the perfect fire, and reinvigorate your summer barbecue by cooking bread on it, grilling Indian-style kebabs, smoking fish or roasting succulent joints of meat. You can also find out how to make the most of a pizza oven or Kamado-style clay barbecue (popularised by the Big Green Egg) and, if you’re feeling adventurous, there are comprehensive instructions for spit roasting larger pieces of meat or making a smouldering earth oven.
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Outdoor Cooking
- River Cottage Handbook, Book 17
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Series: River Cottage Handbook
- Length: 5 hrs and 49 mins
- Release date: 30-05-24
- Language: English
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Preserves
- River Cottage Handbook, Book 2
- By: Pam Corbin
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Length: 5 hrs and 36 mins
- Unabridged
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Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year.
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Preserves
- River Cottage Handbook, Book 2
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Series: River Cottage Handbook
- Length: 5 hrs and 36 mins
- Release date: 30-05-24
- Language: English
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Fermentation
- River Cottage Handbook
- By: Rachel de Thample
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Length: 6 hrs and 48 mins
- Unabridged
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In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen.
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Fermentation
- River Cottage Handbook
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Series: River Cottage Handbook
- Length: 6 hrs and 48 mins
- Release date: 25-04-24
- Language: English
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Booze
- River Cottage Handbook
- By: John Wright
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Length: 7 hrs and 47 mins
- Unabridged
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What could possibly beat a cool pint of beer down the pub or a lazy glass of wine at your favourite bar? The answer is: home-brewed beer or your very own brand of wine. With this, the twelfth in the River Cottage Handbook series, the inimitable John Wright shows exactly how easy it is to get started. You don't need masses of space to make alcohol at home, and if you follow the simple instructions, you won't be faced with exploding bottles in the cellar. But don't forget, it's all about experimentation and finding out what works for you.
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Booze
- River Cottage Handbook
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Series: River Cottage Handbook
- Length: 7 hrs and 47 mins
- Release date: 25-04-24
- Language: English
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Curing & Smoking
- River Cottage Handbook
- By: Steven Lamb
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Length: 6 hrs and 8 mins
- Unabridged
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Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. With an introduction by Hugh Fearnley-Whittingstall, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.
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Curing & Smoking
- River Cottage Handbook
- Narrated by: Hugh Fearnley-Whittingstall, Richard Trinder
- Series: River Cottage Handbook
- Length: 6 hrs and 8 mins
- Release date: 25-04-24
- Language: English
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Bread
- River Cottage Handbook
- By: Daniel Stevens
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Length: 5 hrs and 4 mins
- Unabridged
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Bread features a host of recipes for all levels of bread-makers, including simple one-flour recipes like soda bread and no-yeast loaves that can be mixed, kneaded and baked in no time at all. First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough.
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Bread
- River Cottage Handbook
- Narrated by: Hugh Fearnley-Whittingstall, Mark Meadows
- Series: River Cottage Handbook
- Length: 5 hrs and 4 mins
- Release date: 25-04-24
- Language: English
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Cakes
- River Cottage Handbook, Book 8
- By: Pam Corbin
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Length: 6 hrs and 59 mins
- Unabridged
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Baking is the most comforting and entirely satisfying of the culinary arts - making a cake is not only a sumptuous process in its own right but the end result is entirely delicious. Say goodbye to sinking sponges and brittle brownies with this comprehensive guide to the heavenly world of cake making, introduced by Hugh Fearnley-Whittingstall.
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Cakes
- River Cottage Handbook, Book 8
- Narrated by: Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Length: 6 hrs and 59 mins
- Release date: 25-04-24
- Language: English
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