Williams Sonoma London, published in 2005. There are 45 recipes scattered among the pages, but the beautiful photography is the real highlight of the book. As such, the beginning of the book, up to page 70, is filled with LOTS of information on the food scene in London.
We start out with a brief culinary history of London including its many global influences, followed by contemporary cuisine with nods to artisanal foods, famous markets and restaurant pioneers. Of course the next chapter is dining out and the varied options available ~ pubs, neighborhood spots and global cuisine (for some reason I have it my head that EVERYONE in London eats Indian food on a regular basis, probably from reading way too many chick flick books in the late 90's!). There is a slim chapter on the many food or farmer's markets found around town - again with lots of gorgeous photos - plus a culinary breakdown of some of the most well-known or popular neighborhoods in London (Soho, the East End, Notting Hill, Chelsea and Chinatown to name a few).
Afternoon tea has photos of the luscious desserts options available at most shops, while the tea merchants & tea section also contains photos of various teas as well as instruction on how to brew the perfect cup. There are chapters filled with amazing photos and information on delicatessens, cheese-mongers & cheese (again with many lovely identifying photos), pubs (there were over 5,500 at the time of publication), fishmongers & seafood, bars & cocktails and lastly bakeries (along with a history of the pasty).
The recipes come last and consist of tea time treats (cakes, scones & hot cross buns), starters(samosas & tarts), soups and salads, followed by main courses (fish & chips, bangers & mash, pheasant, venison, duck, lamb & a roast with Yorkshire pudding) and ending with desserts (trifle, treacle tarts, crumbles and a soufflé or two).
Morning Fires, Evening Lights:The Marlboro Country Cookbook, published in 1998. This book is one of at least five cookbooks distributed by Phillip Morris, maker of Marlboro cigarettes. There are 180+ recipes hearkening back to the day of the trail cowboy.
First up is the Range Breakfast with recipes for pancakes and biscuits (not necessarily made over an open fire), followed by the Bucking Horse Cafe which is filled with breakfast and lunch favorites including omelets, hash browns, burgers, chicken and desserts. The Cook's Pantry explores jellies, jams, vinegars, ketchup and relish - all homemade, while Southwest Heat covers dishes made with chilies: salsa and sauces, plus a Salsa Cake!
The Range Cook's Companions are recipes for cast iron skillets and Dutch ovens with chili, bread, biscuit and entrées, while Market Day incorporates fresh greens, fruit and vegetables into soups, desserts, bread and ice cream. A Cowboy Christmas celebrates the 4th of July and is filled with lots of barbecue dishes including steaks, ribs, grilled corn, salads, sauces and beverages. Line Rider's Camp is a way to use items on hand in entrées and desserts, while Cook Off Recipes features beef jerky, beans and pickles.
Feeding the Outfit are dishes made for a crowd, and the Snake River Cattleman's Association touts grand meals with all the trimmings from soups, vegetables, entrées and desserts. Saturday Night consists of appetizers, sandwiches and chili, while Headquarters Kitchens is all about beef and game. When Company Comes is the last chapter and all about the holidays, followed by a few basic recipes for doughs, pie crusts, plus a few helpful hints and tips on seasoning a cast iron skillet, grilling basics and a hot pepper identification chart.
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