Books from September 2009

September 2009 Books Archive from Foodepedia

  • A Salute to Cooking - The Royal Hospital Chelsea

    Newsdesk
    Wednesday September 30th, 2009

    The Royal Hospital Chelsea, home to the famous, scarlet-coated Chelsea Pensioners, is to publish A Salute to Cooking, a brand new recipe book which has a front cover designed by satirical cartoonist, Gerald Scarfe CBE, a foreword by HRH The Prince of Wales and more than 100 favourite recipes contributed by a fantastic parade of celebrities from all walks of life.

  • Michel Roux's 'Sauces: Sweet and Savoury, Classic and New'

    Ruth Lang
    Tuesday September 29th, 2009

    Michel Roux's re-published 'Sauces' - the latest in a line of publications including 'Eggs' and 'Pastry', which was short-listed for the André Simon award last year - highlights the importance of merely one aspect of cookery, which is frequently added as an afterthought or an as-well-as, more out of habit (gravy with a roast dinner) or necessity (custard for a dry sponge) than respected as the important component it can be in its own right.

  • John Torode's Chicken and other birds

    Nick Harman
    Monday September 21st, 2009

    This is Torode’s partner book to ‘Beef’ and a whole lot healthier. It’s actually titled ‘.. and other birds’ because, quite frankly, you’d be hard pushed to fill an entire book just on chickens. So pheasants, grouse, woodcock, snipe and other birds flap onto the pages, plus of course the rather more available duck.

  • Veggie and Organic London

    akandpa (Alan King)
    Sunday September 20th, 2009

    Recently revised and re-printed, the Veggie & Organic London guide, written and compiled by Russell Rose, is an authoritative guide to vegetarian and organic eating, drinking and more in London.

  • Bill Grainger -bill's sydney food

    Nick Harman
    Wednesday September 2nd, 2009

    A great book with so many brilliant recipes it makes your head spin. Bill is an inspiration but he’s also a mate. Someone to turn to when food gets boring and you need an injection of excitement, flavour and Aussie sunshine style.Bill’s food is unpretentious; it’s not food drawn from a Michelin starred kitchen, it’s food you can easily cook yourself if you simply plug in to Bill’s passion for freshness and flavour above everything else.