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Tom Bridge

    Tom Bridge focuses on the history of food and drink, with a passion for 19th-century cookery books. His writing blends recipes with rich history, particularly concerning British cuisine. Bridge is also a consultant for television companies, emphasizing heritage and locally sourced ingredients in his work.

    Essential Pasta
    What's Cooking. Past
    Pasta. Cookshelf.
    What's Cooking Chicken
    The Watcher
    200 Classic Sauces
    • 2010

      The Watcher

      • 292 pages
      • 11 hours of reading

      Fifteen-year-old Bradley Whittam, heir to a duchy in Lancaster, grapples with the expectations of his noble status while dreaming of space exploration. Alongside his best friend Thomas, he is inspired by the UK's leadership in cosmic adventures, igniting their desire to venture beyond their earthly confines. This story intertwines themes of ambition, friendship, and the quest for adventure against a backdrop of nobility and the vast possibilities of the universe.

      The Watcher
    • 2004

      Chicken

      • 256 pages
      • 9 hours of reading

      From simple dishes to elaborate gourmet meals, every cook will find plenty of old favorites and discover exotic new cuisines in this comprehensive series. Each book provides more than 100 easy-to-follow recipes accompanied by tantalizing color photographs.

      Chicken
    • 2003

      Cookshelf. Pasta

      • 256 pages
      • 9 hours of reading

      SMALL BOOK- 6" HIGH X 5" WIDE. DUST JACKET AND BOOK BOTH IN VERY NICE CONDITION! STICKER RESIDUE ON BACK OF DUST JACKET. THERE IS AN ILLUSTRATION FOR EACH PASTA RECIPE IN THIS BOOK. 256 PAGES.

      Cookshelf. Pasta
    • 2000

      200 Classic Sauces

      Guaranteed Recipes for Every Occasion

      • 127 pages
      • 5 hours of reading

      A unique collection of sauce recipes for every occasion. Tom Bridge has collected recipes for 200 sauces, all of which can be made from one of two basic methods, with every recipe's success guaranteed by the author. 200 Classic Sauces also contains great culinary names of the past with particular renown for their sauces: Careme, Brillat-Savarin, Dubois and more. Clearly organised, in 'families' of sauces, cross-referenced with suitability for vegetables, fish, poultry, meat and game, this book is destined to become a well-loved classic, as well as an essential, practical standby for every home cook.

      200 Classic Sauces
    • 1999