Food, once the shame of the British nation, is now the object of our shameless, salivatory interest. Cookery is never off our TV screens, nor out of our newspapers. A revolution is afoot, in short, and never in the field of human nutrition have so many people eaten so well. So, at least, we are led to believe. But in the course of a dyspeptic journey around the eating places, the fine food producers, the markets and supermarkets of Britain, expatriate gastronome Paul Richardson found that the truth is more complex, more intriguing and much more amusing. He chats to chefs and shoppers, foodie faddists and junk-food junkies. He visits cheesemakers, bakers, smokehouses, coffee houses, and artisan producers of everything from ham and jam to cakes and ale. Democratic to the last, he tastes his way through deep-fried Mars bars in Newcastle, udder in Accrington, pasties in Padstow, and foie gras three ways on a buckwheat pancake in Fulham, interpolating his narrative with "bites" of culinary lore.

Cornucopia

Paul Richardson

Cookbooks, Food & Wine

Little. Brown and Company

Hidden Valley: Finding freedom in Spain's deep country

ABACUS +

A late dinner: discovering the food of Spain

Regional & International

Bloomsbury Publishing Plc.

Vincent Motor Cycles: A Practical Guide Covering All Vincent and Vincent H.R.D. Models From 1935

The VOC Publishing Co. Ltd.

Featuring more than 100 easy-to-follow and delicious recipes, this book delivers authentic Spanish cuisine to home cooks everywhere! Love the delicious, made-for-sharing native cuisine of Spain? Rustic Spanish presents a robust collection of authentic Spanish dishes, including both traditional favorites and contemporary fare, along with suggested wine pairings and ingredient guides. Six comprehensive chapters are filled with a diverse range of beloved Spanish fare, and accompanied by beautiful and descriptive full-color photographs and illustrations. Chapter 1: Starters Mixed Tapas, Patatas Bravas, Grilled Spring Onions with Romesco Sauce, Piquillo Peppers Stuffed with Salt Cod Brandada, Cádiz-Style Shrimp Fritters, Moorish-Spiced Pork Kebabs, Country-Style Pâté of Pork Liver, Bocadillos with Cheese, Anchovies &amp; Peppers, Catalan-Style Flatbreads Chapter 2: Soups &amp; Salads Butternut Squash Soup with Chorizo &amp; Pimentón Croutons, Cold Tomato &amp; Garlic Soup (salmorejo), Basque Leek &amp; Potato Stew, Castilian Garlic Soup, Spanish Broth with Fideo Noodles, Mallorcan Summer Salad , Ensalada Mixta Potato Salad with Lemon Mojo Chapter 3: Eggs, Pastas, Rice &amp; More Migas, Huevos Casados (“married eggs”), Flamenco-Style Eggs, Tortilla Española, Arroz a Banda (rice with fish &amp; potatoes), Vegetable Paella, Chicken &amp; Shellfish Paella, Spanish Noodles with Fish, Clams &amp; Shrimp, Ravioli Stuffed with Torta del Casar Cheese Chapter 4: Seafood, Poultry &amp; Meat Trout Stuffed with Ham, White Fish &amp; Clams in Salsa Verde, Catalan-Style Stuffed Squid , Turkey &amp; Pine-Nut Meatballs in Saffron Broth, Chicken in Tomato Sauce, Pork Tenderloin with Prunes &amp; Port Wine, Fresh Pork Sausages with White Beans &amp; Allioli, Braised Oxtails, Braised Beef with Mushrooms Chapter 5: Sides Swiss Chard with Raisins &amp; Pine Nuts, Artichokes with Almond Sauce, Oven-Roasted Wild Mushrooms with Garlic &amp; Parsley, Menestra (a sautéed vegetable medley), Cabbage &amp; Potato Trinxat (served with fried pancetta), Mallorcan Vegetable Bake, Patatas a la Importancia, La Rioja–Style Potatoes, Empanada with Swiss Chard &amp; Chorizo Chapter 6: Sweets &amp; Drinks Watermelon Ice, Basque Almond Cookies, Leche Frita (“fried milk”—truly custard), Spanish Fruit Salad, Turrón Nougat Ice Cream, Manchego Cheese Flans, Crema Catalana, Gin &amp; Tonic Sorbet, Spanish Hot Chocolate, Horchata, Sangría, Caramel Flan Additional sections include Basic Recipes and Spanish Pantry staples. With Rustic Spanish you can now experience the bold flavors of Spain without leaving your kitchen

Rustic Spanish (Williams-Sonoma): Simple, Authentic Recipes for Everyday Cooking

Williams, Sonoma

Cooking by Ingredient

Weldon Owen

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Books by Paul Richardson