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Leaves from the Walnut Tree
Recipes from the Walnut Tree restaurant in Wales
Franco & Friends
None
100 Great Pasta Dishes
Pasta-lovers will be thrilled with this superb new collection of recipes, beautifully illustrated with 150 full-color photos of finished dishes, plus a black-and-white how-to series. the authors demystify the process of making fresh pasta and offer a wide variety of dishes for every season and type of menu: Prawns Wrapped in Crisp Pasta, Neapolitan Stuffed Peppers, Pasta Envelopes with Pumpkin Filling and Walnut Sauce, Cannelloni with Fish, Lasagna with Sausage, and even a sweet Taglioni Tart.
A Performance Cosmology
Exploring thirty years of work by The Centre for Performance Research (CPR), A Performance Cosmology explores the future challenges of performance and theatre through a diverse and fascinating series of interviews, testimonies and perspectives from leading international theatre practitioners and academics. Contributors include: Philip Auslander, Rustom Bharucha, Tim Etchells, Jane Goodall, Guillermo Gomez-Pena, Jon Mckenzie, Claire MacDonald, Susan Melrose, Alphonso Lingis, Richard Schechner, Rebecca Schneider, Edward Scheer, and Freddie Rokem. A Performance Cosmology is structured as a travelogue through a matrix of strategic, imaginary, interdisciplinary field stations. This innovative framework enables readings which disrupt linearity and afford different forms of thematic engagement. The resulting volume opens entirely new vistas on the old, new, and as yet unimagined, worlds of performance.
Traveling Genius
"Traveling Genius surveys the half century of work by British writer Jan Morris, including more than fifty books and thousands of essays and reviews, from 1950s America via Oxford, Venice, Trieste, Sydney, and Hong Kong to her home in Wales. Internationally known as a travel writer, she has also distinguished herself across many other genres by writing history, autobiographies and biographies, and literary fiction and essays." "Existing accounts of Morris's work are largely confined to reviews and magazine essays, and often concentrate on James Morris's sex change and transformation into Jan Morris. This is of course significant to the writing, and some critics detect a change of tone and style afterward, but a detailed analysis of how her writing works has not yet been undertaken. In Traveling Genius, Gillian Fenwick fills that gap in the scholarship with the first study to explore the depths of Morris's complete body of work, utilizing close readings and archival research."--BOOK JACKET.
Best of British Fish
A unique portrayal of the wealth of the British fishing industry and the people who characterise it at a time when it faces its greatest crisis. Best of British Fish presents a diverse collection of fish recipes, easy and sophisticated, for every occasion. An irresistible celebration of British fishing. Best of British Fish features recipes from some of Britain's most acclaimed cooks and chefs, including Gary Rhodes, Richard Corrigan and Hugh Fearnley-Whittingstall, as well as easy and sophisticated dishes from fish restaurateurs, fishmongers and fishermen. This diverse collection of recipes represents the wealth of fish caught in British waters, and includes something for every occasion. The dishes are accompanied by profiles of some of fishing's most striking figures, from trawlermen to fish-and-chip sellers, written by respected food writer Hattie Ellis.
Pasta
At last, the ultimate book on pasta from the master of Italian cookery! Pasta's huge variety of shapes, textures and flavours makes it the perfect basis for every kind of meal, from sophisticated dinner parties to simple suppers at home. In his exciting new book, Antonio Carluccio shares his love of Italy's favourite food, providing innovative and exciting recipes for soups, main courses, salads and even desserts. To begin, clear and detailed instructions are given for making fresh pasta, opening up a whole new range of possibilities from making your own basic egg pasta to adding unusual colours and flavours like spinach and squid ink. Over 100 inspirational recipes for both fresh and dried pasta follow, ranging from the simple and traditional like Spaghetti Al Aglio, Olio E Peperoncino (with garlic, oil and chilli) and classics with a twist like Trofie al Pesto di Erbe e Noci (with walnut and herb pesto) to the truly unusual and luxurious, such as and Trullo di Zitoni (a deeply savoury baked lamb, herb and mushroom pasta pie). Also featured is a wealth of ideas for varying the basic recipe to produce numerous different dishes, according to taste and seasonal availability.
Salt is Essential
Food needs salt. The quantity is a matter of personal taste but some presence is essential and little is more disappointing from the eating perspective than a plate of food that looks fabulous and tastes of very little. It shows the cook's priorities are all wrong, that too much television cookery has been watched and not enough tasting and enjoyment indulged in.' So says Shaun Hill, who in this engaging exploration of his 50 years as a chef, brings his wealth of experience to the table, sharing what he has learnt so that the home cook can create truly remarkable dishes. Never one to shy away from controversy, he covers everything from why local and seasonal are not necessarily indicators of...
An Omelette and a Glass of Wine
A classic collection of articles, book reviews, and travel essays from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement). An Omelette and a Glass of Wine offers sixty-two articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including the Spectator, Gourmet magazine, Vogue, and the Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection’s namesake essay and other such gems as “Syllabubs and Fruit Fools,” “Sweet Vegetables, Soft Wines,” “Pleasing Cheeses,” and “Whisky in the Kitchen.” Elizabeth David’s subjects range from the st...
