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A Book of Mediterranean Food was an influential [1] cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann.After years of rationing and wartime austerity, the book brought light and colour [2] back to English cooking, with simple fresh ingredients, [2] from David's experience of Mediterranean cooking while living in France, Italy and Greece.
This image is of book cover(s), and the copyright for it is most likely owned either by the artist who created the cover(s) or the publisher of the book(s). It is believed that the use of low-resolution images of book covers to illustrate an article discussing the book in question
The cover illustration is of the "train cake", for which it became synonymous — the cookbook is sometimes referred to as "the book with the train on the cover". [6] The swimming pool cake — a construction filled with jelly and tiny swimming figures — has been referred to as "the crowning glory" because to a parent, it seemed so difficult ...
This is the front cover art for the book {{{Article}}}. The book cover art copyright is believed to belong to the publisher or the cover artist. Source: It is believed that the cover art can or could be obtained from the publisher. Article [[{{{Article}}}]] Portion used: The entire front cover.
How to Eat is a 1998 book of English cuisine by the celebrity cook Nigella Lawson. [1] It features culinary tips on preparation and saving time, [ 2 ] and sold 300,000 copies in Britain. [ 3 ] It was praised by critics as a valuable guide to cooking.
Nigella Lawson was born in 1960 in Wandsworth, London, [4] one of the daughters of Nigel Lawson, Baron Lawson of Blaby (1932–2023), [5] a business and finance journalist who later became a Conservative MP and Chancellor of the Exchequer in Margaret Thatcher's government, and his first wife, Vanessa Salmon (1936–1985), [6] a socialite [7] and the heiress to the J. Lyons and Co. fortune. [8]
John Gall (born 1963 in New Jersey), is an American graphic designer known primarily for the design of book covers.. He is a graduate of Rutgers University. [1]Gall is currently the creative director of Alfred A. Knopf.
A substantial part of a Jaffa Cake, in terms of bulk and texture, is sponge. In size, a Jaffa Cake is more like a biscuit than a cake. The product was generally displayed for sale alongside other biscuits, rather than with cakes. The product is presented as a snack and eaten with the fingers, like a biscuit, rather than with a fork as a cake ...