Modern Bistrot Cookery Poster

Cookbooks, Food & Wine

Headline Book Publishing

Bordeaux and Its Wines

Cocks

Beverages & Wine

Macmillan Education Australia

The Treasury of American Wines

Chroman, Nathan

Rutledge-Crown

Watch a video trailer for The Devil's Picnic (Requires Flash Player. May take a few minutes to load.)
Award-winning writer Taras Grescoe admits that he has alwaysbeen fascinated by the forbidden. Never one to deny his desires, he set out on aglobal journey, determined to track down the foods and substances that killjoygovernments have often bizarrely prohibited. The result is a spread like noother: an aperitif of hjemmebrent, a powerful Norwegian moonshine; awedge of Époisses, a stinky French cheese that can carry a brain-swellingbacteria; a cup of restorative Bolivian cocaine tea; and a host of legendary andsought-after substances that Grescoe risks health and jail time to dig in to.
Grescoe takes us with him around the world to sample damnedfood, drink and smoke, along the way serving up a unique and irreverent feast ofunsavoury characters and customs. The culmination is a deliciously decadentfull-course meal for those brave enough to lay down a blanket, open the basketand partake of the devil’s picnic.

Devils Picnic

Grescoe, Taras

HarperCollins, Publishers

Pam Freir’s encounters with food bring a fresh new perspectiveto a familiar and ever-popular subject: with Freir, food is fun. She forages forfiddleheads, wrestles with an artichoke, celebrates the egg and hosts the firstannual do-it-yourself Cornish Hen Stuffathon. She assembles a haggis, meets achef with twelve toes, survives several meals with small children and feasts onlobster under the watchful eye of the US Secret Service. From the Nova Scotia ofher childhood she takes us, via her culinary coming of-age in Toronto, to thebucolic Gulf Islands in BC where she now livesa cheerful journey of discoveryfrom Blueberry Grunt to catch-as-catchcan bouillabaisse and a tea party in therainforest. Sprinkled throughout are some of Freir’s favourite recipes.

Laughing With My Mouth Full

Freir, Pam

Cooking Education & Reference

Veronica, Lady Maclean (1920-2005) was a British food writer and hotelier. Her family owned Creggan's Inn on the shores of Loch Fyne in Argyll. Her first book pioneered recipes which she had collected from family and friends which she described as family or country house cooking, as opposed to the classical French haute cuisine which was the universal style in hotels and restaurants in the 1960s. Her first book, Lady Maclean's Cook Book (1966) was enlivened by such dishes as the Duchess of Devonshire's fish soup, Lady Diana Cooper's blackcurrant leaf ice, Lady Lovat's oxtail, Fitz's "plov from Samarkand" - and went through several printings. Her other cookery books included Lady Maclean's Diplomatic Dishes, 1975, Lady Maclean's Book of Sauces and Surprises, 1978, Lady Maclean's Second Helpings and More Diplomatic Dishes, 1984). Veronica Nell Fraser was born in London on 2 December 1920, the fourth of five children of the 16th Lord Lovat. After service in a mobile ambulance unit in France at the start of the Second World War, she met and married Lt. Alan Phipps in 1940, who after serving with distinction on the Arctic Convoys and in the Mediterranean was killed ashore at Leros in 1943. In 1946 she married Fitzroy Maclean. After serving as MP for Lancaster from 1941, Maclean was made a baronet in 1957 making his wife Lady Maclean.

Lady Macleans Cook Book

Maclean, Veronica

Helen Gougeon's Original Canadian Cookbook

Gougeon, Helen

Italiano, Carlo

Regional & International

Tundra Books of Northern New York

A bounty of more than 240 recipes from the regions of France reveal the rich and varied produce of the world'srenowned center of gastronomy. France the Beautiful Cookbook gives a rare insight into the less -publicized side of French cooking: a cuisine which has been passed down through families by word or mouth. This home cuisine, so rich in history and tradition -- and so delicious - simmers and bubbles on family stoves and in country inns throughout each region.
France the Beautiful Cookbook takes the reader from the countryside to the table. It explains the vital link between each region's history , geography and culina traditions, story, people who make the food so unique. Without the abundance of oysters, withoutcassoulet withouthochepot, without the bourride without the wines and beers that go with them, France would not be France.
Specially commissioned photographs graphically convey the diversity and beauty of France's terrain: the craggy hills of the south, the coastal fishing villages along the western coast, the lush pastures of the Loire, the colorful Mediterranean, and the alpine regions and volcanic plateaus of the center.
The recipes are recorded in this beautiful book by the Scotto Sisters - food writers Marianne Comolli, Elisabeth Scotto and Michéle Carles -- who grew up in Paris, spending the summers of their childhood in the French countryside. Each Cookbook is the story of an ancient treasure trove of French regional gastronony eloquently narrated by Author Pludlowski and superbly captured in color by photographers Pierre Hussenot and Leo Meier.

France: The Beautiful Cookbook- Authentic Recipes from the Regions of France

Gilles Pudlowski

Collins Publishers

Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises. Included in each large-form at volume are gorgeous food and landscape photographs.

Italy, The Beautiful Cookbook: Authentic Recipes from the Regions of Italy

Patrizia Passigli

The Rituals of Dinner: The Origins, Evolution, Eccentricities and Meaning of Table Manners

VISSER, MARGARET

Grove Weidenfeld

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