Jenny Linford Boeken

Alongside her own recipes, food-writer Jenny Linford has collected more from other food-loving Londoners. Dishes reflect the cosmopolitan diversity of London life, ranging from a zingy Gujurati Coriander Chutney or tasty Japanese Pork with Miso to dainty Rose Fairy Cakes or an indulgent Bread and Butter Pudding. Traditional dishes, such as Beef and Ale Stew with Herbed Dumplings or Syllabub Trifle, sit alongside personal recipes, such as Teresa’s Quince and Apple Pie or Polly’s Roast Lamb with Tapenade. Recipe contributors include Borough Market stall-holders, delicatessen owners, restaurateurs, food producers, and people living in the capital who love cooking for their family and friends. With the recipes come Londoners’ stories, ranging from reminiscences by butchers, fishmongers, and sausage-makers to personal food memories. Read about such distinctive London eating places as the eel and pie shop, the curry house, and the fish and chip shop. Discover London’s food history including the city’s markets and the tea and coffee trade—and enjoy an evocative taste of London.

All chefs love and cherish cookbooks, and increasingly, cookbooks have become treasured manuals of the trade as well as beautiful art objects. The Chef's Library is the world's first attempt to bring together in a single volume a comprehensive collection of cookbooks that are highly rated and actually used by more than 70 renowned chefs around the world. Readers will discover the books that have galvanized acclaimed and brilliant culinary talents such as Daniel Humm, Jamie Oliver, Sean Brock, Michael Anthony, Tom Kerridge, Suzanne Goin, Tom Colicchio, and many others. Also featured are influential restaurant cookbooks, essential books on global cuisines and specialist culinary subjects, and historic favorites that have stood the test of time. Part reference, part culinary exploration, this book is a must-have for any cookbook collector or passionate foodie.

An appetizing guide to food shopping and eating out in the UK's capital, this expanded and updated foodie bible reveals the city’s most mouthwatering gastronomic delights Offering full details on all the city's best shops and restaurants, this popular guide to London's rich variety of international foods tells everything there is to know about eating out in the UK's impressive capital. Within its pages can be found information on the major cultures and cuisines in London; reviews of all the best restaurants, cheese shops, bakeries, and fish and meat markets; and a listing of the finest kitchen supply stores. A glossary defining common ingredients is also included, as well as where to buy ingredients in the city—from basics such as freshly baked bread, artisanal cheeses, and decent bacon to treats such as luscious mangoes, superior sushi, and handmade chocolates. With area maps showing more than 170 hand-picked food shops and eatery locations, this is an essential guide to patrolling the delicious bounty of London's streets.

Exploring the rich histories of seven essential ingredients—honey, salt, chile, pork, rice, cacao, and tomato—this book delves into their significant roles in shaping global cuisines. Each ingredient's journey from its origin to diverse cultures is illustrated through engaging artwork and insightful narratives that highlight their social, cultural, historical, and botanical contexts. Additionally, it offers 63 original recipes, allowing readers to experience these culinary wonders in their kitchens, blending tradition with innovation.

Illustrated throughout with superb color photographs. Identifies the most common herbs, with a picture, quick reference box, & informative text for each. Includes information about the history & folklore of herbs & the traditional & contemporary used of herbs.

Supported by the National Trust. Fascinating and entertaining entries about Britain's greatest dishes and ingredients. Includes recipes for ten classics. Beautifully illustrated. A journey around the greatest dishes, local specialities and iconic ingredients Britain has to offer. Sprinkled with recipes and ruminations and with a hearty helping of history. Your go-to guide for the best Cornish pasty recipe, the surprising history of rhubarb, the origin story of the deep-fried mars bars and a verdict on jam-or-cream-on-top and tea-or-milk-in-first.

This volume contains all the essential information about medicinal herbs. It features 256 pages with full-color illustrations and is presented in a practical format with a clear layout.

Linford weaves together folklore, stories about Kew and plant-based Christmas recipes.

"Mushrooms--part of the fungi kingdom--come in an array of sizes, shapes, and colors, making them a fascinating ingredient to cook with. From regular humble cultivated button and oyster mushrooms, to wild mushrooms such as chanterelles and porcini, and not forgetting the VIP of the ingredient world, the truffle, this book covers them all. So much more than a tasty side for a fried breakfast, there are many things that make mushrooms a wonder-ingredient. Many mushrooms--such as the Shiitake, beloved in China, or Enoki, enjoyed in Japan--are carriers for the savoury umami fifth-taste. They are wonderfully diverse to cook with - natural allies with butter, herbs and garlic but also able to work well with all manner of spices. They can be eaten raw in carpaccio, plump in a fragrant bowl of noodles, or bound in buttery, flaky pastry. Their distinct yet delicate earthy flavour goes perfectly with luxurious foods like steak and cheese, but also bring body, bite and satisfaction to light plant-based meals, making them popular among vegetarians and vegans. Most varieties of mushrooms are inexpensive, low in calories and contain valuable vitamins and nutrients."--Publisher's description