Ambrose Heath established himself as an influential food writer and journalist, leaving an indelible mark on culinary literature. His prolific output, spanning over a hundred works, delved into the intricacies of cooking, from practical advice for home chefs to detailed explorations of ingredients and techniques. Heath's approach was characterized by a commitment to quality and accessibility in food, offering readers valuable insights into the art of gastronomy. His writings continue to inspire and educate food enthusiasts.
This is the first book devoted to exploring issues of learning written Japanese, focusing on the challenges the writing system poses for the second language learner. It weaves together previous research on Japanese second language acquisition and kanji learning with original studies on self- regulation and kanji learning strategies.
They are such a pleasure to read - brilliant recipes disguised as beautiful prose - if only all cookbooks were written like this ... His books include Good Food, Good Drinks and a translation of Madame Prunier's Fish Cookery Book. Edward Bawden (1903-1989) studied at Cambridge Art School and the Royal College of Art.
This classic cookery book features a chapter for every month of the year with a host of savoury and sweet seasonal recipes - from baked haddock in January to chestnut cake in December. They are such a pleasure to read - brilliant recipes disguised as beautiful prose - if only all cookbooks were written like this ...
A classic of seasonal cookery, these recipes are arranged by month and are profoundly seasonable.
This collection focuses on republishing classic works from the early 1900s and earlier, which have become rare and costly. The editions are designed to be affordable while maintaining high quality, featuring the original text and artwork to preserve the authenticity of these timeless pieces.
Although 'Good Food on the Aga' is the perfect cookbook for those with an Aga, it can easily be used by those without since only the first part, about forty pages, is specifically about Aga cooking ('The Aga Cooker, its Management and Scope'); the second part, organised into months, has a list of food in season at the beginning of each section followed by very easy-to-follow recipes suitable for any kind of cooker.
From the back cover:"An alphabetical guide to the preparation of over 500 savoury sauces, including the many varieties of mayonnaise and vinaigrette, along with recipes for the basic stocks and sauces for savoury butters, and for sweet sauces and butters, showing the dishes they should be served with."