From the intense flavours of a clear consume to the hearty warmth of a good broth, from the tang of a chilled summer appetizer to the richness of a comforting chowder, soup is one of the versatile dishes imaginable. This book covers various aspects of cooking soups, from stock-making and thickening to garnishes, embellishments and accompaniments.

The Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food, and to explore exotic flavours little known in the UK. This book offers the restaurant's most accomplished and delicious recipes. It also talks about the romance and tradition inherent in each dish.

Moosewood Restaurant, whose cookbooks set the standard for wholesome cooking with a vegetarian emphasis, moves into the 90s with more than 250 low-fat recipes for homely, hearty food.

Anthony Bourdain is a life-long line cook and author of Kitchen Confidential . Here, he sets off to eat his way around the world. He heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin).

With over 600 recipes from many sources, this book also offers personal anecdotes and tips relating to vegetarian cuisine. It provides information on ingredients and techniques. Each chapter focuses on a key ingredient from Vegetables and Grains to Beans and Dairy produce. It is intended for cooks and food-lovers.

A food book - a feast of the Jewish experience.

This book reveals the story Brando wished to keep secret.Manso spent seven yearsresearching this book of a living legend !

A guide for people who love great food and want to cook. It's packed advice as well as over 100 recipes from the cookery course and the restaurant. It guides you through different cooking methods - from poaching and boiling, to char-grilling and pot-roasting.

Winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - Cucina Rustica - at the River Cafe restaurant, the authors have produced a selection of recipes with an emphasis on uncomplicated food which is vibrant with flavour.

Since its opening, Moosewood Restaurant has been famous for health conscious, vegetarian food. Each Sunday diners have been offered ethnic or regional cuisine and in this cookbook, each of Moosewood's 18 collective members have contributed a chapter on their own regional or ethnic speciality.

A collection of recipes and culinary wisdom from the Middle East.

Presents a collection of over 150 recipes. This title includes such old favourite recipes as Cashew Chicken, and Sichuan Prawns in Chilli Sauce as well as new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken.

The secret to creating authentic Indian curries at home lies within these fabulous pages. This revised anniversary edition is updated with ten new recipes and full colour photography throughout.

Gathers recipes for yeasted and unyeasted breads, pastries, sourdough breads, pancakes, scones, bagels, biscuits, muffins, flavored butters, cookies, cakes, and tarts.

A fascinating cookery source-book full of recipes, anecdotes, household hints and history that is now recognised as a culinary classic.

Jocasta Innes illustrates that delicious and stylish cooking does not have to rely on expensive ingredients and that budget food need not simply mean opening an tin or packet. More than 250 recipes are presented here and should cover every occasion, from quick snacks to impressive party dishes.

Discusses about medieval kitchen - facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.

An alphabetical guide to fruit, from apple, apricot and arbutus to sorb apple, strawberry and water-melon. It contains fragments of history or poetry, and explains the 'why' as well as the 'how' of cookery.

Showing the importance of locally-produced, fresh food, this book is divided into sections covering: Fish - kippers, lobster, mussels and scallops, trout; Meat and Game - meat pies, salting meat, and others; Vegetables - asparagus, carrots, and others; Fruit - apple, gooseberries, and others. It contains the recipe of curried parsnip soup.