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Dutch celebrity chef Pepijn Schmeink comes to Brighton to cook his innovative cuisine. He also visits a cheese shop, eats artisan gelato and cooks traditional British fish and chips. Meanwhile, Rob Carr travels to Pepijn's restaurant, struggles with a strange kitchen, transfers desserts across the city in the back of a van and battles to create a stunning dinner.
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With sheep ruling the roost at Collingwood Children's Farm, patting flossy is out of the question, but gluten free pancakes are definitely in for Tracy and Richard. And no more schoolyard swaps with the ultimate kids' lunchbox, packed with rice crispy bars, milk and honey jellies and a killer chicken.
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Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts. Vivian reinvents the popular Southern snack, boiled peanuts, for the local farmers' market.
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Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Their twins go on their first strawberry-picking excursion, and Vivian and a friend develop a recipe for coconut cornbread strawberry shortcake with basil whipped cream.
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David Hayman surveys the state of the Scotch whisky industry and examines the threats to its world dominance. He meets coopers and coppersmiths, whose craft it relies on, before visiting Campbeltown to enrol on a distilling course. Hayman is then schooled in the alchemy of blending whisky by Kirsteen Campbell, Famous Grouse master blender, and visits distilling students at Heriot-Watt University.