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Birmingham & West Midlands Restaurants - The essential UK restaurant guide for eating out in Birmingham & West Midlands
Birmingham & West Midlands Restaurants - The essential UK restaurant guide for eating out in Birmingham & West Midlands
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Check out some of our recommended books below or browse the most comprehensive selection of food & drink titles on the web.
The Man Who Ate the World: In Search of the Perfect DinnerJay Rayner chronicles the revolution in high-end gastronomy that has been sweeping the world since the late eighties. Not simply an account of endless meals in high-end restaurants, it is an exploration of the cities and cultures in which they are found; the inevitable involvement of Russian mafia in Moscow's luxury post-soviet catering business, Tokyo's efforts to fuse ancient Asian culture with Western ideas, and the feverish cult of the Manhattan restaurant in a town which considers itself the most cosmopolitan in the world. Part character-driven travelogue, part food critique, always sharp and often funny, this book is the result of Jay's lifelong campaign to find the perfect meal. Just don't read it if you're hungry. . .more |
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Rick Stein's Mediterranean EscapesA favourite pastime of the English -- whenever the sky is grey -- is to thumb lovingly through sumptuous recipe books such as Rick Stein's Mediterranean Escapes and be transported to sunnier climes while (simultaneously) being inspired to tackle these delicious-sounding recipes. To read this book is very much like entering the exotic world the author unfolds for us, and Stein's culinary journey takes us through all the islands and along the coast of this exquisite region. For Stein, this is as much a book about the striking personalities he met along the route as he located the region's finest cuisine. And as the people he met reminded him over and over again, culinary ‘trends’ are simply not considered in this region: the crucial thing is the quality of the ingredients and who are the best producers of such essential commodities as olive oil. . .more |
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Nigella ExpressNigella and her style of cookery have earned a special place in our lives, symbolising all that is best, most pleasurable, most hands-on and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen, slaving over a hot stove. Featuring fabulous fast foods, ingenious short cuts, terrific time-saving ideas, effortless entertaining and easy, delicious meals, "Nigella Express" is her solution to eating well when time is short. This new book is every working mother's dream and a joy for everyone who wants to cook but can't seem to find the time. Here are mouthwatering recipes, quick to prepare, easy to follow, that you can conjure up after a long day in the office or on a busy weekend, for family or unexpected guests. . .more |
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The Kitchen DiariesFollowing the success of 'Real Food' and 'Appetite', this is the tenth book from Nigel Slater, the award-winning food writer and author of the bestselling autobiography, 'Toast'. 'The food in 'The Kitchen Diaries' is simply what I eat at home. The stuff I make for myself, for friends and family, for visitors and for parties, for Sunday lunch and for snacks. These are meals I make when I stop work, or when I am having mates over or when I want to surprise, seduce or show off . . .more |
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How to Cook the Perfect...This book helps you learn the essential skills behind exceptional results. "Marcus Wareing oozes perfection and I can't think of a better cookbook to have by the stove" - Gordon Ramsay. Winner of Great British Menu, Best Dessert, Marcus Wareing guides you through 80 enticing recipes, offering a chef's level of understanding, with completely step-by-step recipes so that you can achieve perfect results - everytime. . .more |
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Humble PieEveryone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his bestselling real story...Humble Pie tells the full story of how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today. Gordon talks frankly about: / his tough childhood: his father's alcoholism and violence and the effects on his relationships with his mother and siblings, / his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later, / his brother's heroin addiction. / Gordon's early career: learning his trade in Paris and London; how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred restaurants. / Kitchen life: Gordon spills the beans about life behind the kitchen door, and how a restaurant kitchen is run in Anthony Bourdain-style. / How he copes with the impact of fame on himself and his family: his television career, the rapacious tabloids, and his own drive for success. . .more |
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Oz and James's Big Wine AdventureAn inspiring introduction to French wine with a unique travel angle, tied in to a primetime 6-part BBC2 series, "Oz and James' Big Wine Adventure" brings us French wine made simple. Oz Clarke - award-winning writer, critic and committed Francophile - is one of the world's leading authorities on French wine. James May - overgrown boy racer , Top Gear presenter and journalist - knows nothing about wine and loathes what he calls 'wine ponces'. . .more |
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The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great ChefWhen Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in the heat of the kitchen, developed his own style, and then struck out on his own. Here Marco takes the reader right into the heat of the kitchen with a sharp-edged wit and a sizzling pace that will fascinate anyone brave enough to open the pages of this book and enter his domain. . .more |
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The Hairy Bikers Ride AgainDave and Si are back carving up the roads of the world on their motorbikes in search of adventurous food and foodie adventures. Their first book was a top-five bestseller and book two delivers more of the same: more laid-back, interesting food, more travel tales and fascinating stories, more humour and lots more fun . . .more |
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The Great British Menu CookbookTaste test the latest servings from this hot BBC2 TV series and find out why foodie fever is gripping the nation. You've seen them on TV competing to create the best of British fare, now you can cook the meals yourself! This work helps you create sample dishes from the cream of the British crop with over 100 recipes from top UK chefs. . .more |
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A Cook's TourA Cook's Tour is the written record of Tony Bourdain's travels around the world in his search for the perfect meal. All too conscious of the state of his 44-year old knees (Crunch! Pop! Snap!) after a working life standing at restaurant stoves, but with the unlooked-for jackpot of Kitchen Confidential as collateral, Mr Bourdain evidently concluded he needed a bit more wind under his wings. . .more |
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Rick Stein's French OdysseyInspired by his gastronomic journey through the idyllic waterways of Southern France, "Rick Stein's French Odyssey" explores French culinary tradition - perfect for aspiring cooks everywhere. Beginning with a diary of his trip and then divided into 6 chapters, with classic recipes at the back, the book is illustrated throughout with stunning food and location shots. Rick's gastro-tour will motivate every reader to try French cooking again and again. . .more |
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The Island IngredientDue to popular demand the sensational new story and recipe book "The Island Ingredient" relating the conception and development of St Martins Bakery and it's merging with the Seven Stones Pub, is now for sale. With 115 pages of recipes from both businesses and over 150 colour and black and white photographs of the Islands.The book "The Island Ingredient" is available through local and national retail outlets and can be bought here on line. The ultimate story of life and food on Scilly. . .more |
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BrunchHugo’s friend Rick Stein has written a ‘message’ in the new book and he says “it’s great reading these books – ‘Breakfast’ and ‘Brunch’ – they are amusing as well as having some lovely recipes. Hugo has a strange sense of humour and some of these dishes are rather bizarre …Fried Worms is typical of him and the Spicy Beef Burritos must be famous for their lingering afterburn, right up my street as it happens. Indeed I'm going to make Hugo's fruit salad dressing with a dash of red chilli powder like they do in Vera Cruz”. |
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