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First, Catch
NOMINATED FOR THE 2018 ANDRE SIMON FOOD & DRINK BOOK OF THE YEAR BBC RADIO 4 FOOD PROGRAMME BEST FOOD BOOKS OF 2018 THE TIMES BEST FOOD BOOKS OF 2018 FINANCIAL TIMES SUMMER FOOD BOOKS OF 2018 "A one-off, the kind of food book that I believed was no longer being published... When I reached the last page, I went back to the beginning." – Bee Wilson, The Times "A book as rich and rewarding as the rabbit stew he spends so many chapters making." – Jenny Linford, Times Literary Supplement "A wonderful taste of fresh air... First, Catch is almost revolutionary... His words are delicious, musical heaven." – William Sitwell ‘Thom Eagle’s writing is pure joy – effortless and unaffected. Ev...
The Eagle Cookbook
The Eagle Cookbook was first published in 2001 - as Rough Edges and Strong Flavours - and was reissued in 2009, featuring wonderful ?new recipes from a number of award-winning ex-Eagle alumni such as Sam and Sam Clark of Moro and Jonathan Jones from The Anchor and Hope and completed by evocative photography that captured 24 hours in the life of this frantically busy and ever-popular gastropub. It remains one of the best collections of Mediterranean-inflected recipes in print. The book is divided into recipe sections for Soups, Salads, Meals on Toast, Eggs for Dinner, Pasta, Rice, Fish, Meat and Side Dishes: all of them full of the kind of wonderfully robust and vibrant flavours that the Eagle put their stamp on twenty years ago... long before any other gastropub got there.
Summer's Lease
From the author of the Fortnum & Mason Debut Food Book of 2019, Summer's Lease looks at the cooking techniques we use instead of heat which, in letting us step away from the stove, lend themselves perfectly to summer eating: breaking, salting, souring and ageing. The long dog days of a tiring summer are no time to be a cook. A few charred sardines are of course a wonderful thing, but there the grill sits, pouring out heat into the already-hot kitchen; anyone with any sense who wants charred sardines is somewhere close to the seaside.... It is a time when you might, if you weren’t so hot, wonder what it means to cook at all. Is there cooking without fire...? We understand that when we say s...
The Eagle's Rook and Robillard's Treasure
Christophe (Chris) Jean-Jacques Robillard, 14, is a voracious reader who has lived in the New Orleans-based St. Jean le Baptiste Orphanage his entire life, as have his two best friends, Danny Michaud and Jean Pierre Dellacourt. They and their girlfriends all attend the Rue St. Paul Middle School funded specifically for the four orphanages of the French Quarter. One day Chris receives his first letter. The letter is from an attorney telling him that, from his late father, he has inherited a ship-the S.S. Eagle's Rook. The letter goes on to tell him the crew will be leaving on a mysterious voyage on June 26 at 8: 00 p.m. Chris and his friends embark on a voyage that will forever change the course of the rest of their lives. They encounter a hurricane, experience an attempted takeover of the Eagle's Rook, and discover a treasure that only Chris could appreciate.
From Taverns to Gastropubs
The pub is a prominent social institution integral to British identity. This book charts the social historical development of the English public house culminating in the contemporary gastropub. It explores issues of class, gender, and national identification through the lens of taverns, inns, and pubs through time.
Iconic Eats of Wichita: Surprising History, People and Recipes
Located a long way from any ports of call, Wichita is perhaps the last place where you'd expect to find a diverse culinary scene. From its early days as a rough-and-tumble cow town on the Chisholm Trail, the city first achieved dining sophistication through the efforts of the Thursday Afternoon Cooking Club, now the oldest such club in the United States. Steakhouses in the north end invented and popularized what some consider the city's signature dish: garlic salad. Waves of immigrants from three parts of the world--Mexico, Lebanon and Vietnam--stamped the dining habits of residents with dishes such as piratas, shawarma and Saigon Oriental Restaurant's famous No. 49. Author Joe Stumpe tells these stories and more while providing nearly two hundred prize recipes from restaurants and home cooks.
India on my Platter
Backpacking through the country, young chef Saransh Goila sets off on a culinary trail through India, wherein he discovers the various nuances of local cuisine. From rural villages to barren deserts to freezing mountains, he unfolds the flavour of his destination by meeting local villagers or erstwhile royalty and picking up a tip or two to use in his kitchen. Wherever he goes, he makes sure to visit the famous eateries of that place. Through him, the reader can vividly smell the spices and taste the dishes that are described. The recipes given also present ways on using locally found ingredients. From having steaming Murthal ke paranthes to savouring tasty street food in hometown Delhi, fro...
Chef's Choice
"A fake dating arrangement turns to real love in this deliciously delightful queer rom-com from the author of the sweetly satisfying Chef's Kiss. When Luna O'Shea is unceremoniously fired from her frustrating office job, she tries to count her blessings: she's a proud trans woman who has plenty of friends, a wonderful roommate, and a good life in New York City. But blessings don't pay the bills. Enter Jean-Pierre, a laissez-faire trans man and the heir to a huge culinary empire--which he'll only inherit if he can jump through all the hoops his celebrity chef grandfather has placed in his path. First hoop: he needs a girlfriend, a role that Luna is happy to play...for the right price. She's got rent to pay, after all! Second hoop: they both need to learn how to cook a series of elaborate, world-renowned family recipes to prove that Jean-Pierre is a worthy heir. Admittedly, Luna doesn't even know how to crack an egg, but she's not going to let that--or any pesky feelings for Jean-Pierre--stop her."--Provided by publiser.
Monsieur Le Chef
Far across the sea and hidden by mist, lies a mysterious island. A bizarre place, populated by talking animals, that doesn’t appear in any atlases. A land that somehow continues to change its position on the planet each day, to prevent it from being found by humans. Welcome back to the Island of Animaux! The five new tales in Monsieur Le Chef pick up where the last ones left off. Aubrey the Turkey continues to get up to his old mischief. In one story he imagines he is a great chef, until Clifford Platypus gets mixed up with preparations for the main course. In another tale Aubrey presents himself as a great explorer, to save poor Walli Hog. The arrival of his sister forces Aubrey to face his lack of bravery. And the three friends come together to play in an exciting football cup final. Other old friends reappear and new creatures, some sinister, are also introduced. Stories packed with fun, silliness, naughty behaviour and happy endings. Please enjoy the stories. And don’t be afraid to laugh, particularly at Aubrey’s expense. But please, please, please – continue to remember to keep the latest position of the island top secret!
