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Geraldene Holt's Cakes
The earliest version of this book was the result of years of baking for a market stall in Devon .
The Cake Stall
Who doesn't like to hover over a cake stall at markets, fetes, voting places on election day or even just a street stall run for a local charity? As long as the items on sale are homemade, a cake stall is like a magnet for those of us who love oldfashioned cakes and preserves made with loving care in someone's kitchen. Here there are treats to take home to Mum, perhaps for Mother's Day, or as a Saturday afternoon surprise, there are traditional cakes and biscuits from grandma's kitchen, kid's treats such as toffee apples, Christmas puddings and cakes, and lots of preserves - jams, pickles and chutneys.
Diary of a French Herb Garden
This book tells the remarkable story of how an English food writer restored a curate's ancient, walled garden situated at the foot of a medieval castle, in a beautiful village deep in the Ardeche region of France, to plant herbs for the benefit of the villagers. The account of how the idea came to her, and how its design - first sketched on a scrap of paper - was given the approval of the village council, leading to the construction of the garden's cobbled footpath and stone bridge over the stream, the discovery of the ancient irrigation system, and eventually the planting of the first herbs, is fascinating. Equally beguiling are the stories from the villagers, of how they collected herbs fr...
Recipes from a French Herb Garden
In almost every village in the south of France, fresh herbs flourish in the wild, on farms, and in gardens -- and they are an essential part of the country's celebrated and luscious cuisine. These appetizing meals are fragrant and tasty, with garlic, bay leaves, dill, marjoram, and more. Prepare summery tomato and tarragon soup; mushroom and basil tartlets; salmon with fennel and sorrel; chicken breasts stuffed with pistou (basil, garlic, pine nuts, and parmesan); plus other delicious dishes!
Charcuterie and French Pork Cookery
This timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pâté, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969, Jane Grigson’s classic Charcuterie and French Pork Cookery is a guide and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast, and stew all cuts of pork, how to make terrines, and how to cure ham and make sausages at home.
The Cookery Book of Lady Clark of Tillypronie
First published in 1909. This unabridged reprint makes it possible, for the first time since the original edition of ninety years ago, to cook from, read and enjoy Lady Clark's great book. Lady Clark began her cookery notebooks in the 1840s and kept on with them until her death in the late 19th century. This valuable collection of recipes, with variations, shows us what food was eaten during that time and is a particularly stimulating source book for anyone interested in cooking. Introduction by Geraldene Holt.
Geraldine
No, no, NO! Geraldine is NOT moving. Not to this new town where she’s the only giraffe. Not to this new school where she has no friends. Not to this new place, where everyone only knows her as That Giraffe Girl. But soon Geraldine meets Cassie, a girl who is just as much of an outcast as she is, and as time goes by, she realizes that being yourself and making one really good, unusual friend can help someone who literally stands out fit right in. Together, Geraldine and Cassie play by their own rules.
Good Things in England
Written in 1932, this English classic cookbook has become a vital resource for cooks across the world.
