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Jelly Mongers
Bompas and Parr are purveyors of wildly creative gelatin delights and present some of their finest recipes here. These treats are known as "gelatin" in the U.S., but are commonly called "jelly" elsewhere.
Cocktails with Bompas & Parr
Already responsible for giving jelly a 21st-century makeover, the boys at Bompas & Parr now focus their attention on the perennially popular cocktail. But of course with an extra special twist. In this fantastic new book, Sam and Harry take us on a rollercoaster journey through the wonderful world of fizzes, smashes, juleps, shrubs and fixes. Classics, new kids on the block and crazy concoctions are all to be expected, but the boys also provide advice on the all-important presentation, the ingredients – getting the ice just right – and of course how to host a show-stopping event.Veterans of successful alcoholic adventures such as Alcoholic Architecture (a walk in cloud of breathable G&T) and the Architectural Punchbowl (a Robert Adam building flooded with 4 tonnes of Courvoisier Punch – enough for 25,000 people!), Bompas & Parr are perfectly placed to ensure you create a cocktail night to remember. The book includes historical facts surrounding cocktails, the universal cocktail principle, bar snacks and advice on basic equipment. Sam and Harry's paramount aim is to demystify cocktails and help you make your own drinks from whatever there is to hand.
Feasting with Bompas & Parr
Easily the most provocative players on the global food scene, Bompas & Parr have created a new recipe book with a difference, focussing on how to create truly unusual and spectacular foodie events in your own home. With fascinating feature spreads on special feasts through history (including many of their own events of course) and, naturally, outrageous but delicious recipes for food and drinks to make your own feast dramatic and a real talking point for all your guests. In this new book Bompas & Parr offer a glimpse into the world they know best – that of original presentation ideas and exciting new ways to enhance the dining experience. The recipes showcase the best of Bompas & Parr's wild imaginations, accompanied by breathtaking food photography. Explorations of feasting through history offer the intellectual substance in a book that has gravitas as well as being the wildest romp through the culinary world that has yet been seen.
Jelly with Bompas & Parr
Jelly is wobbling back into fashion and Bompas & Parr are at the forefront of the revolution. Here they present the definitive book on the history and making of jelly – a fun, informative, visually stunning and entertaining package. The book begins with an overview of the incredible history of jelly, from Henry VIII's 'jelly hippocras' to the fantastic forms dreamed up by the Victorians. It then delves into the science of creating the perfect jelly, using the very best ingredients and unmoulding techniques. An array of delicious recipes finally ensure that you can enjoy everything from super-economical fruity delights to flights of the fantastic (everyone should try their hand at a glow-in-the-dark jelly at least once!). With cutting-edge design and photography, and an unparalleled insight into the subject, this is the book to make all your jelly dreams come true.
The Bompas & Parr Cocktail Book
Already responsible for giving jello a 21st-century makeover, the boys at Bompas & Parr now focus their attention on the perennially popular cocktail. But of course with an extra-special twist. "[This book] will make you smart, able to comprehend the cocktail long before you reach for a shaker, and primed to mix a fine drink once you do." -- The New York Times Sam and Harry take us on a rollercoaster journey through the wonderful world of fizzes, smashes, juleps, shrubs, and fixes. Classics, new kids on the block, and crazy concoctions are all to be expected, but the boys also provide advice on the all-important presentation, the ingredients, getting the ice just right, and, of course, how to host a show-stopping event. Veterans of successful alcoholic adventures such as "Alcoholic Architecture" a walk-in cloud of breathable G&T) and the "Architectural Punchbowl" (a uilding flooded with enough Courvoisier Punch for 25,000 people!), Bompas Parr will ensure you create a cocktail night to remember.
Jelly
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The Go Global Guide
Supported by Alibaba.com International trade has moved into a new phase. Gone are the days when years of effort were required in the domestic market before going global. You can now start a company on Monday and be trading with the world by Wednesday. The web has made this perfectly possible and faced with a sluggish UK market there's never been a better time to leverage technology and look overseas; after all, a connection to the internet is a connection to over 1 billion potential customers. Our politicians are encouraging it and technology is in place to enable it, yet small business owners are resisting the international trade opportunity for fear of perceived language, currency, cultura...
Lily Vanilli's Sweet Tooth
Canongate's first cookery title - a baking book by the only rock'n'roll baker in the business.
Memoirs of a Stomach
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Roald Dahl's Revolting Recipes
Who but Roald Dahl could think up such mouthwatering and deliciously disgusting foods as Lickable Wallpaper, Stink Bugs Eggs, and Eatable Pillows? Now theres a practical guide to making these and other delicacies featured in Charlie and the Chocolate Factory, James and the Giant Peach, and Roald Dahl's other books, with easy, step-by-step recipes that range from the delectable to the truly revolting. Quentin Blake's illustrations combine with full-color photographs of the luscious results to perfectly capture Roald Dahls wicked sense of fun. "Dahl, one suspects, would have been tickled . . . deliciously playful." --Publishers Weekly
