Like pasta, noodles are a versatile food. They are quick, cheap and go with savoury, spicy and even sweet sources. They come in a variety of styles - hearty wholewheat noodles, broad rice sticks, the familiar Chinese noodles and the delicate Vietnamese angel-hair vermicelli - all of which are now increasingly available in most shops. They can be served in soup - as in Grandma's American chicken noodle soup or the delicately spiced and fragrant Japanese noodle broth; fried - whether heaped with mounds of stir-fried vegetables or fiery with spices and seafood, as in Singapore fried noodles; or stuffed - Chinese won ton and Middle European stuffed noodles are equally easy and delicious to make.

The Noodle Cookbook: Quick & Ea

Ridgway, Judy.

RANDOM HOUSE UK

This distinctive slipcased package contains two separate books: one with 12 illustrated wine-tasting sessions and the other a notebook for recording the taster's personal reactions. A complete wine class in a box, this is the perfect gift for a budding oenophile! 120 full-color photos.

The Wine-Tasting Class: Expertise in 12 Tastings

Cookbooks, Food & Wine

Beverages & Wine

Clarkson/Potter

Pocket Guide to Oils, Vinegars, and Seasonings

Simon and Schuster Pocket Guide to Oils, Vinegars, and Seasonings

Lake, Mark

Cooking by Ingredient

Fireside

Sprouting Beans and Seeds

Vintage/Ebury (A Division of Random House Group)

Cooking with Nuts & Cereals

Health, Fitness & Dieting

From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world's most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese's pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.

The Cheese Companion

Running Press

This concise guide identifies and analyzes each major type of nut and vegetable oil, region by region throughout the world, before going on to list the major vinegars and the full range of seasonings, from mustards to garlic and herbs. The text examines the history, cultivation and production of these ingredients, focusing on their specific use as a flavouring in cooking. Over 200 recipes for sauces and dressings are included in the text, along with details on the nutritional components of each seasoning and oil.

The Mitchell Beazley Pocket Book of Oils, Vinegars and Seasonings: A World Guide to Natural Ingredients with Selected Recipes (Mitchell Beazley's Pocket Guides)

Reference

Mitchell Beazley

A few marks to page edges and endpapers. Shipped from the U.K. All orders received before 3pm sent that weekday.

Breville Toasted Sandwiches Book

PRENTICE/HALL

German Food Book

The Carr's Connoisseur's Cheese Guide

Prentice Hall Europe (a Pearson Education company)

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Books by Ridgway, Judy.