Udvidet returret til d. 31. januar 2025

Bøger udgivet af Prospect Books

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  • - Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia
    af Patience Gray
    196,95 kr.

  • - Life and Culinary History in an Ancient Tuscan City
    af Elizabeth Romer
    176,95 kr.

  • af C. Anne Wilson
    173,95 kr.

  •  
    176,95 kr.

    Life in the Adirondack foothills has seldom been spectacular but folks who have lived and died in the hilly region north of the Mohawk Valley have left an heritage of folklore which has sprung up from a way of life which is peculiar to the area. Folklore from the Adirondack Foothills attempts to emphasize phases of life in the foothills. Here are yarns heard along the roads, tales of logging days on the rivers and creeks and in the sawmill hamlets, and pen-portraits of folks whose eccentricities lent a touch of color to the villages in which they once lived.

  • af Peter Brears
    355,95 kr.

    For centuries the food cooked in our country houses was the finest available, its variety greatly expanded by Victorian investment in new technology and professional cooks who were employed in the country houses. Adventurous, international trade in the Victorian period also meant that new ingredients became available. This great culinary tradition began its decline around the time of the First World War, and collapsed with the outbreak of war in 1939. Now, over eighty years later, it remains forgotten, as even those who experienced its final stages have passed away. Hopefully Peter Brears' book will go a long way in reviving interest in it, and encouraging further appreciation and enjoyment of all its diverse aspects.

  • af Jane Steward
    146,95 kr.

  • af Marc Meltonville
    171,95 kr.

  • af Peter Brears
    453,95 kr.

  • af Emma Kay
    196,95 kr.

  • af Sam Bilton
    196,95 kr.

    Saffron has allured us with its golden hues throughout time. It was the darling of the Medieval kitchen, the saviour of the apothecary's chest and gave cloth a regal glow. Unlike many spices, such as cinnamon, nutmeg and cloves, saffron can be successfully grown in England. From the middle ages through to the eighteenth century there was a thriving saffron industry in this country. Some people even claimed English saffron was the best to be found in the world. So renowned was the town of Chipping Walden for saffron production that it adopted the spice's name at some point during the fifteenth century (it is now known as Saffron Walden). Despite its expense, saffron was used extensively in British cookery particularly during the medieval era. It was also valued for its medicinal properties and was said to cure everything from melancholy to the plague. However, as tastes change our ardour for saffron waned and so with it the need and desire to farm it. By the end of the nineteenth century saffron production in England had all but disappeared, although there is a current day revival. Saffron is now a spice more commonly associated with 'exotic' dishes from distant climes. Given its lavish reputation (saffron is the most expensive spice in the world) it is no wonder that most people do not have it in their spice cupboard. Sam Bilton will show you how a few saffron fronds can make your repast a thing of great beauty and wonder to your dinner guests.

  • - The Story of the Melon
    af Richard Brown
    198,95 kr.

  • - Travels in Mexico and Italy
    af Corinna Sargood
    198,95 kr.

  • af Ruth Nieman
    196,95 kr.

    Freekeh (from the Arabic 'to rub' )foundin health and grocery shops, the main staple famed in the Old Testament.

  • af Sam Bilton
    146,95 kr.

  • af Mat Coward
    128,95 kr.

  • af Madeleine Neave
    156,95 kr.

    Madeleine Neave's book is unique, describing her collection of breadboards from Victorian times, from her Antique Breadboard Museum.

  • af Peter Hertzmann
    176,95 kr.

    If you can manage 50 ways of cooking one ingredient, the carrot, you can master cooking any dish, to perfection.

  • af Josh Sutton
    208,95 kr.

    Josh Sutton discusses our food culture, and how childhood eating governs our future.

  • - Baking and Cakes
    af Marjory Szurko
    168,95 kr.

    Sweet Slices of History is a vividly told story of the creation of sweet dishes from historical recipes in today's setting. Oxford librarian Marjory Szurko, who has run a series of events inviting historians to sample her exotic cakes, was inspired by a small recipe book found in the recesses of a college library. She describes how she researched, baked, and shared recipes from a wealth of sources for vibrant social events, bringing together layers of Oxford society to the 21st century.

  • - An Ancient Fruit in the Modern Kitchen
    af Sarah Conrad Gothie
    146,95 kr.

  • - Growing & Cooking
    af Jane McMorland-Hunter
    173,95 kr.

  • - The Manual
    af Bavarchi Baqdadi
    146,95 kr.

  • - Proceedings of the Oxford Symposium on Food
     
    297,95 kr.

  • - The First Volume of Maison Rustique des Dames
    af Cora Millet-Robinet
    345,95 kr.

  • - Growing and Cooking
    af Jane McMorland-Hunter
    173,95 kr.

  • - Canals & Grain to Bread & Baking
    af Di Murrell
    148,95 kr.

  • - Growing & Cooking
    af Jane McMorland-Hunter
    168,95 kr.

    Berries were the food of the Olympian gods, and beloved by the Pilgrim founders, with new varieties like Haskap delighting us today.

  • - Chefs of the Past
    af Emma Kay
    308,95 kr.

  • - The Intense Flavours of South West France and Spain
    af Caroline Conran
    176,95 kr.

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