1,205円 300 Wild Game Recipes. Lots of professional suggestions for great wild game cooking results in your Kitchen and in the field. Scott Leysath's Favorite Wild Game recipe book has been one of the bestselling wild game cookbooks of all time. Scott is the official chef for Ducks Unlimited and many sta...

1,399円 Poke, the traditional Hawaiian snack of raw fish seasoned with soy sauce and sesame oil, has hit the mainland. On the islands, it’s the casual dish that brings everyone togetherーbut now you can bring these flavors into your own kitchen with 45 recipes for traditional poke, modern riffs, bases, b...

4,244円 An exciting new cookery book for anyone whose heart sinks at the question: 'What shall we have for dinner tonight?'. In spite of her Hollywood name, Alex is a busy working mum who faces all the usual challenges: not enough time, too much to do, wanting to feed her family good home cooked food but...

1,723円 Learn the answers to modern food and etiquette questions with this beautifully illustrated guide for curious foodies everywhere For adventurous foodies everywhere, How to Eat a Lobster is the perfect handbook for handling every tricky dining situation you can imagine (and a few you can’t) with gr...

2,892円 COOKBOOK OF THE YEAR 2016, Spectator ‘The definitive book about the food of Spain’ Rose Prince Brindisa, the renowned Spanish fine food import company, has become a byword for excellent Spanish food. Brindisa:The True Food of Spain is the ultimate in contemporary Spanish cooking, including classi...

1,408円 While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish. For Memphis natives Paul and Angela Knipple, enjoying “that steamy sweet white meat encased i...

1,408円 Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America’s favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies....

2,818円 Journalist Richard Schweid first learned the strange facts of the freshwater eel’s life from a fisherman in a small Spanish town just south of Valencia. “The eeler who explained the animal’s life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked ...

1,408円 Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith’s sensibilities as a North Carolinian born and raised down east are vibrantly on display as he recalls the joy of growing up catching ...

748円 This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Carefully selecting the best articles from our collection we have compiled a series of historical and informative publications on t...

1,738円 Nursery food recipes that adults can enjoy too. First serious book on ‘comfort food’ that explores ways to get kids to enjoy a diverse, nutritious diet and why we all love those nursery favourites. Mark Hix, much praised executive chef of The Ivy, Le Caprice and J Sheeky, brings all his experienc...

4,912円 'The bible for seafood. The only book you'll ever need on the topic.' Neil Perry Written by the most respected authorities on seafood in the country, this landmark publication contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods...