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Cookery

General and Specific Cookery Books

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Cookery
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Books to look out for:
[in alphabetical order, dated to earliest edition. Each listing includes later editions and printings]
2003. A Taste of the North East: Inspired Recipe Ideas from the Region's Finest Chefs, edited by Jane Pikett and Rosie Waller

On Amazon:
Pikett, Jane; Waller, Rosie. "A Taste of the North East: Inspired Recipe Ideas from the Region's Finest Chefs," published in 2003 in Great Britain in hardback with dusjacket, 222pp, no ISBN. Condition: Good - has some creasing and tattiness to the edges of the dustjacket; also the price has been clipped off the bottom corner of the dustjacket flap. There's a gift message just inside the front cover and one recipe has a couple of food marks on the page. A nice copy overall. Price: £12.50, not including post and packing, which is Amazon UK's standard charge (currently £2.80 for UK buyers, more for overseas customers
2003, Trinity Mirror Press, hbk
In stock, click image above to buy for £12.50 (good condition), not including post and packing, which is Amazon UK's standard charge (£2.80 for UK buyers)

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About this book: Full of lovely recipes and illustrated in colour from front to back, this book includes recipes from North East England's finest chefs in these restaurants around the region. There is something for the adventurous and the less experienced cook.
Baltic, Barluga, Barn@The Biscuit, Bistro 21, Café 21, Crab & Lobster, Crathorne Hall, Fisherman's Lodge, Fujiyama, Gisborough Hall, La Riviera, Le Rivage, Matfen Hall, McCoys at the Tontine, Pumphouse, Samling, Seaham Hall & The Serenity Spa, The Star, The Three Tuns, Treacle Moon, Vujon, Northumbria Larder; Contributors.

Recipes featured are:
BALTIC: King scallops with prawn wonton, salmon spring roll, cucumber raita and chilli & lime dressing; Fillet of beef with slow cooked oxtail, potato rosti, parsley purée and bordelaise sauce; Hot chocolate fondant with pistacchio ice cream and hot chocolate sauce
BARLUGA: Seared scallop and chorizo brochette with asparagus and hollandaise; chargrilled marlin steak on roast sweet potato with mango salsa and beluga caviar; Belgian summer fruit pudding
BARN@THE BISCUIT: Ras el hanout-spiced rare beef salad with harissa and honey dressing; Smoked paprika-dusted cod with chorizo, semi-dried tomatoes, rocket and spicy almond pesto and grilled tiger prawns; Espresso panna cotta and espresso ice cream with a Sambuca jelly shot and hazelnut biscotti
BISTRO 21: Seared sea scallops with black pudding & pea purée; Slow-cooked shoulder of beef with celeriac purée & wild mushrooms; Warm treacle tart
CAFÉ 21: Middlewhite pork steak with creamed wild mushrooms; Warm tomato and goats cheese tart; Raspberry soufflé
CRAB & LOBSTER: Lobster, brie and asparagus spring rolls with sesame leaves, mustard cream; Pan fried halibut, tomato and basil fondue topped with deep fried crispy onions; Sticky toffee pudding with butterscotch sauce and vanilla ice cream
CRATHORNE HALL: Hand dived scallops with black pudding, celeriac fondue and apple jus; Saddle of rabbit, fresh pasta, confit of tomatoes and rabbit juices; A platter of chocolate miniature desserts
FISHERMAN'S LODGE: Duck and foie gras terrine with red wine syrup and baby pear; Roast turbot with langoustiner tails, basil tortellinis, crushed potatoes, langoustine jus; chocolate truffle cake
FUJIYAMA: Hokkaido scallop; Rainbow roll sushi; Lobster feast teppan-yaki
GISBOROUGH HALL: Seared king scallops with a Whitby crab risotto, cauliflower purée and a truffle sauce; Honey and garlic glazed duck breast with braised red cabbage, carrot and parsnip mousse, confit of duck leg, sarladaise potato, and a scrumpy and Calvados sauce; Rhubarb mousse
LA RIVIERA: Insalata aragusta: a gateau of marinated lobster, white snow crab with lemon-dressed avocado and cucumber ribbons; Carre d'agnello: roasted rack of lamb on a chive pomme purée with a red wine, rosemary, garlic and shallot-scented sauce; Apple and cream milli-fulli: layers of sugared puff pastry, Chantilly cream and baked apple compote served with a sultana and cinnamon syrup
LE RIVAGE: Fillet of line-caught sea bass with seared scallops on a fennel pollen and lavender jus; Lamb chops on a reform salad; Crisp chocolate and brandy tart
MATFEN HALL: Pan seared scallops with pancetta and bubble and squeak; Pan seared salmon, tomato fondue and foie gras; Banana and praline soufflé
McCOYS AT THE TONTINE: Mezza of seafood; French black pudding with tomato jam, red pepper dressing, Balsamic vinegar, red onion crostini and Parma ham tortellini; Rack of lamb with potato fondant, peas in Madeira, mustard oil and salsa verde
PUMPHOUSE: Braised oxtail wrapped in Parma ham; Pumphouse selection of fish & shellfish; Glazed lemon tart
THE SAMLING: Terrine of goat's cheese and summer truffles; Best end of Herdwick lamb served with pomme année and hotpot potatoes; Warm soft Vairhona chocolate cake, Ivoire chocolate sorbet, brown sugar sorbet, creme anglaise with Ethiopian mocha coffee
SEAHAM HALL & THE SERENITY SPA: Nage of red mullet, mussels, baby leeks and herbs; Honey and cumin duck breast with noodles and crisp seaweed; Tasting plate of desserts
THE STAR INN: Grilled black pudding with pan-fried foie gras, apple and vanilla chutney and scrumpy reduction; Pan-roast roe deer with creamed curly kale, gin-poached gooseberries, crispy York ham, juniper juices; Rich dark chocolate and lavender mousse with fresh Sinnington raspberries
THE THREE TUNS: Slow roast plum tomato and tapenade tart with parmesan crisp; Seared bubblegum tuna and roast Med' veg; Peach melba (with a twist)
TREACLE MOON: Chicken liver and foie gras terrine; Monkfish wrapped in Parma ham, new potatoes, saffron sauce and bok choi; Rich chocolate orange tart with clotted cream
VUJON: Tandoori boro chinghri; Bilatti mirchia aur chinghri; Kathi kebab



Other North Eastern Cookbooks

 



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