Åbo Akademis bibliotek

This volume focuses on the ways in which the production and consumption of food developed in the Aegean region in the Neolithic and Early Bronze Age, to see how this was linked to ...

The long awaited ultimate performance cookbook, a modern classic, a must-have for all cycling aficionados serious about nutritional intake. Translated from the original in Danish, ...

Churchill is well-known for his hearty appetite and love of food. This book gives a fascinating insight into what he ate during the Second World War, containing over 250 delicious ...

All Arto der Haroutunian’s twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many o ...

Thanks to so many of today's star chefs producing classic hearty meals as their signature dishes, we are all rediscovering the delights of our native puddings, both sweet and savor ...

2015 Gourmand Awards WINNER BEST INDIAN CUISINEDal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked i ...

2015 Gourmand Award Winner BEST FOREIGN-INTERNATIONAL CUISINEFirst published in 1996 (and selling over 50,000 copies) but out of print for many years, now back by popular demand is ...

Published to coincide with the anniversary of 25 years since her untimely death and having been out of print for more than a decade, Grub Street is republishing the ultimate compen ...

Spicy nuts, crunchy raw chocolate truffles, dream bars, licorice almonds, grape lollipops, date fudge, candy crunch popsicles, nut shakes, coffee substitutes and energy drinks are ...

Welcome to the sweet life! This book is for people who want to live healthily, but also love delicious and inviting cakes. For health is not only about diets and guilt. Health is a ...

Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in ...

Antoinette Savill’s first book for Grub Street, Learn to Cook Wheat, Gluten and Dairy Free is one of our best-selling health titles. And so by popular demand here is her latest col ...

Nice may conjure up the very essence of sophisticated chic – The Promenade des Anglais, the Hotel Negresco and the casinos – but its culinary traditions are all about simplicity, p ...

Though the word ‘vegetarianism’ was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Vegetarians have included in their number: ...

Are you under the impression that vegetarians can’t have fast food? On the contrary! This exciting new cookbook offers more than 80 quick and easy veggie recipes – from Manchego qu ...

Skilfully utilizing and adapting everyday ingredients - which lend themselves surprisingly well - Elisabeth Lambert Ortiz introduces the reader to the subtle marriages of texture a ...

Britain is in the grip of cake mania. The Women's Institute, spiritual home of the iced occasion fruitcake, reported that interest in its baking courses was up 60 per cent in 2008; ...

REAL FLAVOURS is an entirely rewritten and updated third edition of Glynn's Delicatessen Food Handbook, described by Nigel Slater as 'one of the only ten books you need'. It's a ha ...

This important book is a ground breaking work on the subject of British food. It had been thought that civilization in Britain, which stems from farming, food and cookery all bega ...

Manzanilla is a variety of fino sherry made around the port of Sanlúcar de Barrameda, Andalusia, Spain. This is the first book to cast the spotlight on what has been a much ignored ...

Michael Bateman was without doubt the father of modern food journalism; he began writing about food during the 1960s, when the average British culinary experience was limited to fi ...

By the internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook has been unavailable for almost 20 years. Now re-issued in a glorious four-colour edition with mou ...

Named to Cooking Light magazine’s list of the Top 100 Cookbooks of the Last 25 YearsSince its first publication in 1991, Viana La Place's Verdura has become a much loved classic. A ...

Mustard has a long and fascinating history weaving back through many different cultures. It was being cultivated even earlier than 4000BC. The peppery flavored leaves of the plant ...

If you suffer from allergies or intolerances to dairy, wheat and gluten, the problem you face in having to avoid these is that they are the most commonly used ingredients in food m ...