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Brigdale, Martin

Works: 201 works in 385 publications in 7 languages and 5,741 library holdings
Genres: Recipes  Cookbooks 
Roles: Photographer, Illustrator, Creator, Other, Translator
Classifications: TX745, 641.675
Publication Timeline
Publications about Martin Brigdale
Publications by Martin Brigdale
Most widely held works by Martin Brigdale
Eggs by Michel Roux( Book )
6 editions published between 2005 and 2012 in 3 languages and held by 549 libraries worldwide
A world renowned chef offers 120 recipes for low-carb, high-protein eggs, including information on buying, storing, and using eggs, and step-by-step explanations of twenty classic culinary techniques for cooking with eggs
The Lebanese cookbook by Hussien Dekmak( Book )
9 editions published between 2006 and 2015 in 3 languages and held by 300 libraries worldwide
Lebanese cuisine is enjoying a rise in popularity in the West and yet many people are not yet cooking it at home. In this well-received book, Hussien Dekmak opens the door to his country's food and traditions with over 100 delicious, authentic recipes to cook at home. With emphasis on fresh ingredients and aromatic spices, Lebanese food offers an abundance of vegetables, olive oil, garlic, fish, lamb, chicken and grains. Hussien shows how to cater for all tastes and appetites by putting together different dishes from chapters on Soups, Salads, Hot and Cold Starters, Main Dishes, Barbecues, and Sweets and Drinks
Sauces by Michel Roux( Book )
8 editions published between 1996 and 2005 in English and held by 237 libraries worldwide
Healthy dairy-free eating by Mini C( Book )
5 editions published between 2005 and 2009 in English and Finnish and held by 205 libraries worldwide
With over 100 recipes, together with advice and practical information, this title helps you understand lactose intolerance and limit its impact
The food and cooking of Indonesia & the Philippines by Ghillie Başan( Book )
2 editions published between 2007 and 2008 in English and held by 153 libraries worldwide
Evaluating the ways in which the dynamic social traditions of the Indonesian and Filipino people have influenced their culinary history, a collection of eighty authentic recipes begins with basic sauces and pastes before transitioning to a variety of entrees, beverages, and confections
Desserts by Michel Roux( Book )
3 editions published between 2001 and 2011 in English and German and held by 143 libraries worldwide
Desserts have been a lifelong passion for Michel Roux and he is widely regarded as a leading authority on the subject. Trained in the classic French style and an inveterate global traveler with a passion for different cuisines, Michel has been inspired by many influences to develop an outstanding repertoire of desserts
One step ahead : over 100 delicious recipes for relaxed entertaining by Mary Berry( Book )
3 editions published between 2007 and 2012 in English and held by 134 libraries worldwide
The Japanese kitchen : a book of essential ingredients with 200 authentic recipes by Kimiko Barber( Book )
6 editions published between 2004 and 2007 in English and held by 123 libraries worldwide
Presents an introduction to the culinary art of Japan, including historical background, the place of traditional ingredients in the country's culture, and two hundred recipes for sushi, vegetables, fish, rice, and noodle dishes
Pastry : savoury and sweet by Michel Roux( Book )
4 editions published between 2008 and 2012 in English and held by 119 libraries worldwide
Pastry: Savoury and Sweet dispels the myth that pastry-making is complicated and beyond the reach of many cooks. Designed in an easy-to-follow format, this chunky compilation presents all the classic pastries in the simplest possible way, along with an inspiring collection of original recipes. Trained in the classic French style, and with more than thirty years' experience as a top chef, Michel Roux has a wealth of culinary expertise to offer on this subject. Each chapter is based on a particular dough and starts with a step-by-step technique spread. The recipes that follow use the basic pastry in a variety of ways - both sweet and savoury. Recipes range from great classics, such as quiche lorraine, pecan pie and lemon tart, to contemporary ideas for canapes, seafood pastries and filo croustades. Classics are given a modern twist, while innovative recipes offer new flavour combinations or a lighter style of cooking. Superbly illustrated throughout, this cookbook is destined to become the new authoritative guide to pastry-making
Modern Moroccan : ancient traditions, contemporary cooking by Ghillie Başan( Book )
4 editions published between 2002 and 2014 in English and Dutch and held by 114 libraries worldwide
"Ghillie Basan draws upon the herbs and spices of the souk, the fabulous, fresh ingredients of the countryside and coast, and the traditions of the Moroccan kitchen to create this wonderful collection of contemporary dishes. Discover here the true tastes, textures and aromas of Morocco."--Back cover
Roasts : meat, fish, vegetables, sauces and more by Sonia Stevenson( Book )
2 editions published between 2004 and 2007 in English and held by 111 libraries worldwide
Sauces by Michel Roux( Book )
13 editions published between 1997 and 2013 in 6 languages and held by 104 libraries worldwide
Die Bandbreite geht von Champagnersaucen über Béarnaise, scharfen Salsas bis zu süssen Saucen. Zu einigen werden dazu die passenden Rezepte geliefert. Mit Serviertipps, Buttermischungen, Mayonnaisen
The French country table : simple recipes for bistro classics by Laura Washburn( Book )
1 edition published in 2010 in English and held by 94 libraries worldwide
Honest, fresh & satisfying food is the essence of French country cooking. This title includes classic recipes for soups, such as soupe au pistou and French onion soup. It also features recipes for meat such as pork in cider with potatoes and apples and cassoulet. It also contains ideas for poultry & game including chicken
Vietnamese : fragrant and exotic - a deliciously simple cuisine by Ghillie Başan( Book )
1 edition published in 2004 in English and held by 92 libraries worldwide
The food & cooking of Romania & Bulgaria : traditions, ingredients, tastes, over 65 recipes, 370 photographs by Silvena Johan Lauta( Book )
2 editions published in 2010 in English and held by 85 libraries worldwide
Discover a delightful blend of two distinctive cuisines in this new book on the delicious cooking of Romania and Bulgaria. The cuisines of Romania and Bulgaria are a fascinating blend of both Eastern European and Mediterranean influences. In this beautiful new book, an enlightening introduction describes the geography, vibrant history and rich culture of the two countries, and the typical local ingredients such as the root crops found in the north, the luscious ripe fruits from the foothills of the Carpathians, the speciality cheeses such as kashkaval and feta, and the fish from the Danube river and Black Sea
Desserts : a lifelong passion by Michel Roux( Book )
5 editions published between 1994 and 2002 in English and held by 80 libraries worldwide
The food and cooking of Tuscany : classic dishes from Tuscany, Umbria and La Marche by Valentina Harris( Book )
4 editions published in 2009 in English and held by 78 libraries worldwide
Recipes from a Slovenian kitchen : explore the authentic taste of an undiscovered cuisine in over 60 traditional dishes by Janez Bogataj( Book )
2 editions published in 2013 in English and held by 77 libraries worldwide
A celebration of the cuisine of a small country with dramatic contrasts, offering intriguing regional dishes from hearty hotpots and dumplings to spiced breads, all shown in beautiful photographs
The big book of Thai curries by Vatcharin Bhumichitr( Book )
4 editions published between 2007 and 2008 in 3 languages and held by 76 libraries worldwide
Now in paperback, the popular guide to all the best Thai curry recipes. Thai cuisine
The Italian country table : simple recipes for trattoria classics by Maxine Clark( Book )
2 editions published in 2011 in English and held by 75 libraries worldwide
These authentic recipes have been collected from all over Italy and adapted for the home cook
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Alternative Names
Brigdeils, Mārtins
בריגדייל, מרטין
English (65)
German (7)
Spanish (5)
Dutch (4)
French (2)
Finnish (1)
Italian (1)
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