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101.The Ghana Cookery Book by: Various contributors July 01, 2007
>>More Details		List Price: £12.95 Off The Bookshelf's Price: £12.30 You Save: £0.65 ( 5%) Prices subject to change. Used Price: £9.00

102.Sergio by: Sergio Hermann February 15, 2006
>>More Details		List Price: £99.00 Off The Bookshelf's Price: £94.05 You Save: £4.95 ( 5%) Prices subject to change. Used Price: £98.97

103.Guide to the Cheeses of the World: 1200 Cheeses of the World (Hachette Food & Wine) by: Roland Barthelemy September 15, 2005
Average Rating: >>More Details		Used Price: £3.25
This is an attractive small book, well-laid out and with reasonable photography. It has interesting initial chapters on the seasonality of cheese, the importance of terroir and the fundamentals of cheese making and storing. The photos are utilarian rather than lush or styled, but still attractive. There is no doubt that Barthelmy is an expert on French cheese. However, this book claims to be a book about the cheeses of the world and there is no way that it is that comprehensive. The subtitle to the book is 1200 cheeses and 100 favourites, and that is the catch, because Barthelmy is strongly biased towards French cheese. Cheeses are divided into families rather than categorised by country of origin, ... Read More:

104.Escoffier: The King of Chefs by: Kenneth James November 01, 2002
Average Rating: >>More Details		List Price: £40.00 Off The Bookshelf's Price: £26.00 You Save: £14.00 (35%) Prices subject to change. Used Price: £10.51
This is an attractive small book, well-laid out and with reasonable photography. It has interesting initial chapters on the seasonality of cheese, the importance of terroir and the fundamentals of cheese making and storing. The photos are utilarian rather than lush or styled, but still attractive. There is no doubt that Barthelmy is an expert on French cheese. However, this book claims to be a book about the cheeses of the world and there is no way that it is that comprehensive. The subtitle to the book is 1200 cheeses and 100 favourites, and that is the catch, because Barthelmy is strongly biased towards French cheese. Cheeses are divided into families rather than categorised by country of origin, ... Read More:

105.The Story of Tea: A Cultural History and Drinking Guide by: Mary Lou Heiss, Robert J. Heiss November 30, 2007
Average Rating: >>More Details		List Price: £24.99 Off The Bookshelf's Price: £22.49 You Save: £2.50 (10%) Prices subject to change. Used Price: £25.45
This is an attractive small book, well-laid out and with reasonable photography. It has interesting initial chapters on the seasonality of cheese, the importance of terroir and the fundamentals of cheese making and storing. The photos are utilarian rather than lush or styled, but still attractive. There is no doubt that Barthelmy is an expert on French cheese. However, this book claims to be a book about the cheeses of the world and there is no way that it is that comprehensive. The subtitle to the book is 1200 cheeses and 100 favourites, and that is the catch, because Barthelmy is strongly biased towards French cheese. Cheeses are divided into families rather than categorised by country of origin, ... Read More:

106.Tender at the Bone: Growing Up at the Table by: Ruth Reichl March 31, 1999
Average Rating: >>More Details		Used Price: £0.33
I first read Ruth Reichl's 'Garlic and Sapphires' and loved her writing style and passion for food so much that I bought her earlier books! I wasn't disappointed. This is another beautiful memoir describing Reichl's early years and experiences with food. It will be a while before I forget Alice's apple dumplings, her mother's totally orange Halloween dinner or her travels through Tunisia. The book also includes a smattering of recipes. Absolutely delicious, a must for foodies!

107.Hugh Fearlessly Eats It All: Dispatches from the Gastronomic Frontline by: Hugh Fearnley-Whittingstall October 02, 2006
Average Rating: >>More Details		List Price: £15.99 Off The Bookshelf's Price: £7.00 You Save: £8.99 (56%) Prices subject to change. Used Price: £0.49
If there is a better writer of modern gastronomic prose than Hugh Fearnley-Whittingstall I have not come across him. Hugh's engaging style is the best of British writing, and incredibly engaging. I could not put this book down until I had read it all. Hugh may have foibles I disagree with but his compelling style makes me hope he publishes more like this. Giles Cadman

108.The ZEN of Fish: The Story of Sushi, from Samurai to Supermarket by: Trevor Corson June 01, 2007
Average Rating: >>More Details		List Price: £14.99 Off The Bookshelf's Price: £9.74 You Save: £5.25 (35%) Prices subject to change. Used Price: £9.24
Corson's fascinated with seafood, as his earlier book on lobsters demonstrates. Here, he casts his net through entirely new waters as he describes what sushi is, where it comes from and where it might be going. Spending three months as a "perpetual presence" in a California sushi school, he was able to establish close contact with staff and students. Supported by an avid research team, he's able to present nearly every facet of sushi from biology to service methods. Little is left unsaid in this book, but every bit is interesting and informative. Written in the best journalistic style you'll find this book worthwhile in many respects. Among the first students Corson presents is Kate Murray, who lacks both cooking skills and confidence. ... Read More:

109.The Hamburger: A History (American Icons Series) (American Icons) by: Josh Ozersky May 30, 2008
Average Rating: >>More Details		List Price: £14.99 Off The Bookshelf's Price: £14.24 You Save: £0.75 ( 5%) Prices subject to change. Used Price: £8.74
Corson's fascinated with seafood, as his earlier book on lobsters demonstrates. Here, he casts his net through entirely new waters as he describes what sushi is, where it comes from and where it might be going. Spending three months as a "perpetual presence" in a California sushi school, he was able to establish close contact with staff and students. Supported by an avid research team, he's able to present nearly every facet of sushi from biology to service methods. Little is left unsaid in this book, but every bit is interesting and informative. Written in the best journalistic style you'll find this book worthwhile in many respects. Among the first students Corson presents is Kate Murray, who lacks both cooking skills and confidence. ... Read More:

110.The Wines of the South of France (Mitchell Beazley Classic Wine Library) by: Rosemary George May 15, 2003
Average Rating: >>More Details		List Price: £25.00 Off The Bookshelf's Price: £16.25 You Save: £8.75 (35%) Prices subject to change. Used Price: £10.00
Few would disagree with the assertion that the South of France is one of the most happening places on the wine map. It's also one of the fastest-changing, so this book is a much-needed navigational aid for fans of this dynamic region. It's a substantial, bulky work of more than 500 pages, dealing comprehensively with the wines of the Roussillon, Languedoc, Provence and Corsica. Logically laid out, the different sub regions and communes are covered chapter by chapter, with the key producers in each profiled in detail. George has clearly done a tremendous amount of research (which must have been great fun), and the coverage is pretty comprehensive. It's not just about wine: there's plenty of historical and cultural context, too, and the text paints a vivid ... Read More:

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