The Country Life Cookery Book

A classic of seasonal cookery, these recipes are arranged by month and are profoundly seasonable.

A beautifully repackaged edition of Sarah Raven's Garden Cookbook - a modern classic celebrating fresh ideas, inspiration and deliciously simple recipes for eating seasonally.Taking us through the year in six seasonal chunks of two months each, Sarah Raven highlights the best vegetables, fruit and herbs grown in the UK. For each one, there are hosts of simple yet inspiring recipes - over 450 in all - ranging from Warm broad bean salad to Green mayonnaise; Spinach and Gruyère tart to Mint and pea tip risotto; Sweet potato gratin to Celeriac soufflé; and Basil ice cream to Damson and almond pudding.Sarah Raven's Garden Cookbook offers a practical, colourful and delicious repertoire of ideas that put vegetables, herbs and fruit at the centre of every meal, all year round.

Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients. For anyone addicted to crack pie®, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.

THE SUNDAY TIMES BESTSELLER A fascinating and hilarious glimpse into Paul's life at home in the country with his animals Paul O'Grady's Country Life for the first time gives a glimpse into the home life of one of Britain’s best loved stars, alongside the animals he adores. Sometimes rural idyll, sometimes hell on earth, Paul’s life in rural Kent has been shared over the years with some very vocal pigs, a mad cow, various rescued barn owls, the world’s most sadistic geese and Christine the psychotic sheep – among many other animal waifs and strays. And of course Paul tells the stories of the dogs in his life – including the tiny chihuahua/Jack Russell cross with Napoleonic ambitions, Eddie, Miss Olga, Bullseye, Louis, Boycie and, of course, Buster, the greatest canine star since Lassie. In addition, Paul shares some of his favourite recipes, explores country lore and superstitions, and extols the benefits of growing your own vegetables, herbs and fruit. This is a warts-and-all account of country living, as far removed from the bright lights of celebrity as you could ever imagine. The trials and tribulations Paul experienced on moving to deepest darkest Kent as a dyed-in-the-wool city dweller are every bit as hilarious and eventful as you would think. He had a lot of new skills to learn, and fast: everything from how to churn your own butter and how to birth a lamb to the best way to lure a cow out of your kitchen while naked from the waist down. Brilliantly funny and full of classic stories, Paul O’Grady’s Country Life is your armchair guide to the wonders and horrors of rural existence.

This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.