Cookery Books

Book SynopsisDiscover the magical properties, qualities, and symbolism of 100 basic ingredients so they can add magic to any meal—at any time and in any situation. Every house witch knows: the kitchen is an essential part of your magical practice. From preparing food to enjoying a meal, it’s important to honor the process of making a dish, to appreciate each individual ingredient, and to make magic from the recipes you already know and love. First, dive into the world of kitchen magic and spellwork; then go back to the basics to learn the magical properties, qualities, and symbolism of 100 essential everyday ingredients so that you can learn to add a little magic to every meal. You’ll learn: -That chocolate is associated with love, but different types of chocolate are connected with different types of love from romance to friendship -That figs promote safety while traveling, so you may want to incorporate figs into a dish before your next vacation -That you should choose your pasta wisely for different shapes are associated with different outcomes -That onion can be used for healing, and the tears the onion causes when you cut it can be just as important as the dish you make with it -And much more! Transform your favorite recipes into magical spells, use different ingredients to maximum advantage, and enhance your kitchen witchery with the help of The Kitchen Witch.

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Book SynopsisBring the merry festivities from the screen right to your own table with The Christmas Movie Cookbook with more than 65 scrumptious recipes inspired by scenes from your favorite Christmas films.Do you ever yearn for roast turkey while watching National Lampoon’s Christmas Vacation? Or, for the more cynical, do you wish you could taste the roast beast from How the Grinch Stole Christmas? Well, top up your mug of eggnog and don your coziest ugly sweater: ‘tis the season to recreate the dishes from all of your favorite holiday movies with the help of The Christmas Movie Cookbook. This season you can indulge alongside your favorite Elf characters as they make special spaghetti and get tipsy with the Bad Moms crew while they imbibe their spiced cider. Just crack open The Christmas Movie Cookbook and discover sixty-five mouthwatering recipes to add joy to any holiday gathering. Recipes include: -Old Fashioned Meatloaf from A Christmas Story -Chicken, Broccoli, and Cheddar Cheese Soup from Rudolph the Red-Nosed Reindeer -Christmas Pudding from A Christmas Carol -Breakfast Strata from The Family Stone -Really Rich Hot Chocolate from Polar Express -And much more! Complete with tips on entertaining and menu ideas for your merry gatherings, The Christmas Movie Cookbook is the perfect companion to your holiday season.Trade Review “All your favorite classic Christmas flicks come to life…celebrate with holiday favorites, including Rudolph, Santa, Buddy the Elf. It’s a Christmas delight!”–Woman’s World“If they love to cook, look no further for a gift.”–Oprah Daily

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Book SynopsisNight after night, chefs and their crews multitask in a way that puts deskbound workers to shame. Have you ever wondered how they do it? In Work Clean, Dan Charnas uncovers their secret: mise-en-place (''putting in place'' to you and me) - the organizational system that transforms the lives of its practitioners through focus and self-discipline.Through interviews with top chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, Charnas reveals the ten major principles of mise-en-place, including: ''Arranging spaces'', ''Finishing actions'' and ''Slowing Down to Speed Up''.Demonstrating how to put the method into practice, Work Clean is your guide to boosting productivity in all aspects of life.

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Book SynopsisDominic Franks is a food writer for Lincolnshire Life, is regularly featured on BBC Lincolnshire radio as their food expert, and has been running his blog Dom In The Kitchen since 2010. Dominic has always loved food and draws inspiration from Delia Smith and his Mum, his Jewish heritage and London upbringing.

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Book SynopsisJAMES BEARD AWARD WINNER â? Offering a foundational approach to cocktails, this manual from a James Beard Award-winning trailblazer will have you understanding and creating original drinks like a seasoned barkeep.Take a raucous romp through the essential stages of fashioning cocktails and learn the hows and whys of bartending with acclaimed mixologist Toby Maloney and the team from The Violet Hour. When the pioneering cocktail bar opened in Chicago in 2007, it set a high standard with an innovative training program that teaches not just how to replicate classic cocktail recipes flawlessly, but how to embrace ingenuity, make smart decisions, and create original, inspired recipes from rote. Like cooks who can peer into their pantry and whip up dinner on the fly, no recipe needed, those who follow the methods in The Bartender's Manifesto will have the technical foundation and confidence to take their cocktail skills to the next level and fabricate a drink from any ingredients at hand. First, dive deep into the mechanics of creating cocktails with the right balance, texture, aroma, and temperature. From there, Toby goes well beyond the fine-tuned mechanics of the craft, covering how to kickstart the creative process and bring professional-level complexity and sophistication to drinks. Additional essays offer insider intel on how to offer top-notch hospitality (at the bar and at home), find comfort in the everyday rituals of the craft, and spark surprise and curiosity in the process. With detailed insights into The Violet Hourâ??s greatest recipes, expert tips from bar alumni, and helpful step-by-step illustrations and photographs, readers will come away with a deeper understanding of what makes the barâ??s training program so legendary, plus the superpower of creating imaginative cocktails that reflect their personal style and creativity.

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Book SynopsisEasy, fresh and delicious juices and smoothies to get your daily health fixTHE ULTIMATE JUICE AND SMOOTHIE PLANNER - WITH A HEALTHY RECIPE FOR EVERY DAY With over 180 delicious recipes, this book will ensure you get your health fix every day of the week. Fresh, tasty and full of essential vitamins and nutrients, these juices and smoothies will help you get more fruits and vegetables into your diet in a truly effortless way. Each day of the week gives you different health focus. Whether your aim is to improve your skin or reduce inflammation, target your brain, heart or gut health, or boost your after immunity, energy or hydration levels, The Daily Boost has the perfect juice or smoothie recipe for all your health goals. Inside this book you will find: -Nutritional advice for every recipe -Recipe planners with a detox cleanse and weight-loss plan included -Shopping lists to help you maximize your groceries -Vegan recipe adaptations  

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Book Synopsis''Nobody does cosy, get-away-from-it-all romance like Jenny Colgan'' Sunday Express__________________________________Christmas is going to be extra magical this year . . . With real mouth-watering recipes for you to try at homeRosie Hopkins is looking forward to Christmas in the little Derbyshire village of Lipton, buried under a thick blanket of snow. Her sweetshop is festooned with striped candy canes, large tempting piles of Turkish Delight, crinkling selection boxes and happy, sticky children. She''s going to be spending it with her boyfriend, Stephen, and her family, flying in from Australia. She can''t wait.But when a tragedy strikes at the heart of their little community, all of Rosie''s plans for the future seem to be blown apart. Can she build a life in Lipton? And is what''s best for the sweetshop also what''s best for Rosie? Treat yourself and your sweet-toothed friends to Jenny Colgan''s heart-warming new novel. The irresistibly delicious recipes are guaranteed to get you into the festive spirit and will warm up your Christmas celebrations.____________________Why readers ADORE Jenny Colgan ''Jenny Colgan has a way of writing that makes me melt inside'' ''Her books are so good I want to start over as soon as I have finished'' ''There''s something so engaging about her characters and plots'' ''Her books are like a big, warm blanket'' ''Her stories are just so fabulous'' ''She brings her settings and characters so vividly to life'' ''The woman is just magic''Trade ReviewChristmas, sweets and heaps of romance * Heat *Filled with charming detail about village life * Sunday Mirror *Where else can you get a love story and a recipe for millionaire's shortbread in the same place? * Heat *Another great read from Jenny that will really get you in the festive spirit * Bella *A fab read . . . includes delicious recipes * The Sun (Fabulous) *Jenny Colgan's heart-warming tale of friends and family coming together for the Christmas season is not only a great read - it contains some mouth-watering recipes to inspire your Christmas celebrations * Irish Post *This charming sequel is comical and heart-warming and guaranteed to get you in the mood for the big day * Closer Magazine *This is a wonderful, bittersweet Christmas read that I would definitely recommend * Novelicious *A must read winter warmer that has a little bit of everything nestled within its pages * Fiction Fascination blog *A poignant and a beautifully written festive book packed with sweet-toothed recipes that is perfect to get you into the Christmas mood * Handwrittengirl.com *There was never a dull moment - the storyline had everything you could wish for . . . a warm, cosy, entertaining read that was very eventful and had a lovely splash of romance * Rea Book Review Blog *

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Book SynopsisHere is the ultimate recipe book for those who love to bake, containing more than 160 recipes for a wide range of treats including the classics as well as contemporary creations

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisMolecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application.Table of ContentsForeword iv Preface v Acknowledgments viii Chapter 1 Modern Cooking Evolution and Its Pioneers and Practitioners 1 Modern History of Molecular Gastronomy 2 Pioneers and Practitioners 5 Chapter 2 Sanitation and Safety 15 Food Hazards 16 Safety 19 Safety Measures for Modern Cooking Applications and Techniques 20 Chapter 3 Equipment and Tool Identification 27 Safe Handling and Sanitation Concerns 28 Product Identification 28 Chapter 4 Introduction to Hydrocolloids: New Frontier 43 Introduction to Food Hydrocolloids 44 Description of Food Hydrocolloids 44 Formulating and Measuring Food Hydrocolloids in Recipes 54 Food Hydrocolloid Functionality Reference 55 Chapter 5 Food Hydrocolloids: Thickeners, Gelling Agents, Emulsifiers, and Stabilizers 63 Functions of Additives: New Food Hydrocolloids 64 Chapter 6 Sweeteners, Antioxidants, and Others 85 Sweeteners 86 Antioxidants 93 Others 98 Chapter 7 Overview of Techniques 105 Drying 106 Essence and Flavor Extraction 107 Flavor Enhancements 110 Emulsions 113 Foam, Air, Bubble: Gas in Water 115 Gelling 116 Thickening 119 Spherification/Encapsulation 120 Freezing/Carbonation 122 Carbon Dioxide (CO2) 123 Vacuum and Low-Temperature Cooking 123 Chapter 8 Small Treats, Hot and Cold 131 Chapter 9 Surprises 173 Chapter 10 Composed Dishes 213 Chapter 11 Sweets 263 Appendix 292 Weight Conversion Chart 292 Measurement Conversion of Commonly Used Ingredients 293 Length Conversion Chart 295 Temperature Conversion Chart 296 Bibliography and Further Reading 298 Resources 300 Index 305 About the Author 310

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Book SynopsisThe second book from multi-award-winning hotel group THE PIG focuses even more on the homegrown, celebrating the talented local artisans, growers, farmers, foragers and fishermen who make each Pig hotel unique. Eight chapters feature beautiful photography and delicious, simple recipes that reflect each hotel's region.Trade Review"The Pig revolutionised the country house hotel, creating a true home away from home. No pomp or pretence, just beautiful rooms and magnificent food with produce from their own kitchen gardens." -- Tom Parker Bowles"I think this is the best PIG of the lot, I tell my wife. You said that about the last one we stayed in, she says." -- Daily Mail

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Book Synopsis-''Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I''ve learnt so much from her'' DIANA HENRYPam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as ''Pam the Jam'', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there''s a recipe for classic lemon curd,Trade ReviewPam Corbin is the master, and the first person I turn to for everything to do with preserving. I’ve learnt so much from her -- Diana HenryPam takes you on a fruit-filled journey, teaching you the skills to capture each season’s brief flavourful moments in jars that you’ll treasure -- Dan LepardI’ve learnt so much from Pam about making preserves. I love the way she’s dialling down the sugar and dialling up the fruit and veg in a lot of these recipes – and the results are as good as ever -- Hugh Fearnley-WhittingstallPam’s super-delicious recipes capture flavour at its peak, with even more fruit, and far less sugar and vinegar in her preserves and pickles -- Darina AllenThere is no greater authority on preserving than Pam the Jam. Her knowledge is endless, matched only by her infectious enthusiasm and down-to-earth competence -- Guy Singh-Watson, Founder of Riverford Organic FarmersA handsome, practical tome -- Delicious magazineThe new bottling bible * Daily Telegraph *Everything you need to know about making jam * Country Life *

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Book SynopsisThe Daily Mail Best Cookbooks of the Year 2022 'There's an art to making good toast and Prue Leith knows it' Yotam Ottolenghi What’s more comforting and satisfying than toast? And if you top it with a few cleverly paired ingredients, it can be a full meal, not to mention pure bliss. These 75 recipes for things on toast will help you make quick, delicious and versatile meals year-round – for working–from-home lunches and cosy Sunday suppers, to light bites, indulgent treats or impressive canapés. Recipes include: Avocado, summer tomatoes & tapenade rocket on olive bread Bubble & squeak with hollandaise on fried bread Falafel, edamame & red pepper hummus on flatbread Grilled chicken tikka with yoghurt on naan Smoked salmon, wasabi & avocado on granary bread Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. With 82 years’ experience of good eating and 60 years of cooking, writing about and judging food, there is no-one who better knows what makes a meal bliss than Dame Prue Leith. 'A delightful book for cooks in a hurry' Matt Lucas 'A beautiful example of how to turn something simple into the extraordinary ... A must for the home cook' Tom KerridgeTrade ReviewThere's an art to making good toast and Prue Leith knows it! * Yotam Ottolenghi *A delightful book for cooks in a hurry * Matt Lucas *This book is a beautiful example of how to turn something simple into the extraordinary. A wonderful collection of recipes to suit the every day kitchen, embracing seasonality, flavours, and drawing on the depth of knowledge that the great Prue Leith has. A must for the home cook. * Tom Kerridge *What could be better – my favourite things, Prue Leith and toast * Sandi Toksvig *A mouth-watering collection of recipes ... What bliss! * Thomasina Miers *Prue Leith is a cookery goddess. This is just perfect for when you return home starving and clueless. Even the greatest kitchen fool (a title I guard jealously) could make most of these recipes * Jeremy Paxman *If parents are packing up their kids to take them for university pop a copy of Bliss on Toast in their bag and you won’t go wrong. * Graham Norton *Give Prue a piece of toast and she’ll turn it into a piece of heaven – and her ideas are a boon in the cost of living crisis * Vanessa Feltz, Daily Express *Toast might seem simple, but Prue Leith makes clear, a slice of bread can be the base of plenty of full, delicious plates that range from savory to sweet for anytime of day * USA Today *[A] sharply focused yet sublimely delicious exploration into what tastes good on toast … The head notes to each recipe are delivered in Leith’s cheery and charming voice, tips regarding ingredient substitutions are included, and a bevy of excellent color photographs provide a preview of what to expect. … most readers will find a wide range of yummy things to munch on in Leith’s bliss-inducing carbo-centric cookbook. * Library Journal *Leith has crafted an alluring assortment of toasts that could keep one satisfied for an easy-to-make breakfast, lunch, or dinner, days on end * Booklist *Expanding on the British Sunday supper of beans-on-toast, her take on this culinary tradition includes indulgent yet simply composed small plates that satisfy even the most sophisticated palates with recipes hitting all the high notes of flavor and texture ... With easily swapped components, the sky’s the limit for creating these elevated, simple-to-build, open-faced eats * Publishers Weekly *Prue Leith tackles variations on that masterpiece of culinary perfection: toast … With each recipe, there is just enough cooking to make you feel you are making something special, but never enough to complicate the simplicity of warm, crusty toast * BookPage *Sumptuous concoctions * Daily Mail *

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Book SynopsisThe Paleo craze has taken over the world. It asks curious dieters to look back to their ancestors' eating habits to discover a "new" way to eat that shuns grains, most dairy, and processed foods. But, while diet books with Paleo in the title sell well--are they correct? Were paleolithic and ancestral diets really grain-free, low-carb, and based on all lean meat?In NOURISHING DIETS bestselling author Sally Fallon Morell explores the diets of our primitive ancestors from around the world--from Australian Aborigines to pre-industrialized Europeans. In looking to the past, Fallon Morell debunks common Paleo diet myths and points readers to what they should actually be eating--the key principles of traditional diets from across cultures: nutrient dense animal fats, carefully prepared grains and legumes, organ meats, carbohydrates like yams and cassava, bone broth, salt, and lacto-fermented foods rich in enzymes and beneficial bacteria. NOURISHING DIETS begins with a discussion of the basic principles found in ancestral diets and then takes the reader on a fascinating world tour to explore primitive food practices and beliefs. Each chapter will include recipes that make ancestral principles available to food lovers in modern kitchens.

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Book Synopsis“A festival of beautiful bakes and stunning photos.” Review of ScandiKitchen: Fika & Hygge, Good Housekeeping Magazine. Let Brontë Aurell of The ScandiKitchen Café show you how to celebrate your Christmas Scandi-style by sharing her delicious recipes and family traditions with you. Anyone who has ever been in Scandinavian in December will know that Scandinavians really love Christmas. From huddling up in candlelit snowed-in cottages to consuming glögg at every opportunity, Christmas is peak-hygge season all over Norway, Sweden and Denmark. Everything reverts back to tradition once Advent Sunday has come along. From saffron scented bakes to ‘gingerbread spice in everything!’, Christmas is the time to break the never-ending darkness with edible treats and joyful feelings. Scandinavians visit friends and families taking along something home baked to share. They have Jul-Smörgåsbord parties where old and young celebrate with a spread of traditional dishes and delicacies. Everything they do for Jul is centred around food, tradition and home comforts. Join Bronte and feel the warmth, even when it’s cold outside!

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Book SynopsisCoarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. In Bread & Oil Tomás Graves celebrates the Majorcan character as reflected in its eating habits. He makes the sights, sounds, scents and people of the Spanish island spring to life so brilliantly in this creative triumph. Part adventure, part history book, part travelogue, part restaurant guide and part cookbook, the reader is charmed throughout. Recipes reflect the indigenous ingredients; wrinkled olives made with olive oil, lemon juice and crushed garlic; fried sardines topped with sautéed onions and marinated in vinegar served cold with bread and oil, and guacamole with tomatoes and onions. Originally published as Volem pa amb oli in the native Catalan language of the Balearics, this new revised and updated English-language edition of Graves' book offers an informative guide not only to an overlooked culinary tradition, but also to the immense cultural transition that's changing the face of Europe.

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Book SynopsisCool Kids Cook is an informative, fun and stylish first cookbook for the pre-teen market. Children from ages 7 to 14 are getting more and more interested in getting into the kitchen. Moreover, they want a cook book that looks quite cool and grown-up, has lots of interesting and fun facts about food background, but that doesn't include recipes for rice crispy cakes and doesn't patronise. This books aims to do just that – to empower kids to a point where they could put a great supper on the table (with a bit of help/guidance for the first few years) and then give them a few exotic dishes with which to show off. This is NOT 'children's food', but real, achievable dishes that teach children about how to eat healthily, shop cannily and learn the vital basic cooking skills to set them up for life. Alongside the classic recipes for muffins and a great birthday cake, you will also find nutritious ideas such as fish en papilotte, adventurous stir fries, vegetable slaws or homemade granola. 50 recipes will teach the basic skills and offer variations to build on those skills. With easy-to-follow step-by-step photography, a fun graphic style to the food facts and kitchen safety, plus loads of basic info on how to shop, plan and balance your diet, this is the book to get kids cooking properly for life.

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Book Synopsis50 deliciously indulgent pudding recipes, from childhood favourites such as jam roly-poly and cornflake tart, to traditional British classics such as sticky toffee pudding and sherry trifle. In the latest book in this bestselling series, food historian and cook Regula Ysewijn brings together 50 deliciously indulgent pudding recipes, from childhood favourites such as jam roly-poly and cornflake tart, to traditional British classics such as sticky toffee pudding and sherry trifle. There are recipes sourced from National Trust properties, such as St George's pudding, made for Churchill at Chartwell, or Waddesdon Christmas pudding, served to the Rothchild family during WWII. Other sweet treats include possets, steamed puddings, syllabubs and blancmange, as well the delightfully named Wet Nelly, Bedfordshire Clanger, Apple Dappy, Whim Wham and, of course, Spotted Dick. The book also includes recipes for the perfect sauces and custard to accompany your crumbles and tarts, making this the perfect book for anyone with a sweet tooth.

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Book Synopsis“Les diners de Gala is uniquely devoted to the pleasures of taste … If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”—Salvador Dalí Food and surrealism make perfect bedfellows: sex and lobsters, collage and cannibalism, the meeting of a swan and a toothbrush on a pastry case. The opulent dinner parties thrown by Salvador Dalí and his wife and muse, Gala were the stuff of legend. Luckily for us, Dalí published a cookbook in 1973, Les diners de Gala, which reveals some of the sensual, imaginative, and exotic elements that made up their notorious gatherings. This volume features all 136 recipes over 12 chapters, delightfully illustrated by Dalí, and organized by meal courses, including aphrodisiacs. The illustrations and recipes are accompanied by Dalí’s extravagant musings on subjects such as dinner conversation: “The jaw is our best tool to grasp philosophical knowledge.” All these rich recipes can be cooked at home, although some will require practiced skill and a well-stocked pantry. This is cuisine of the old school, with meals by leading French chefs from such stellar Paris restaurants as Lasserre, La Tour d’Argent, Maxim’s, and Le Train Bleu. Good taste, however voluptuous, never goes out of fashion. In making this exceptionally rare book available to a wide audience, TASCHEN brings an artwork, a practical cookbook, and a multisensory adventure to today’s kitchens.Trade Review“…a visual explosion of surrealism and outrageous recipes.” * The New York Times *“A look into a lost gastronomic world.” * The Observer *“A mammoth tome whose lustrous gold cover hints at decadence to come.” * Hyperallergic.com *“…a surrealist feast for the eyes, a kaleidoscope of weird, captivating, extraordinary, and mind-bending images, with recipes to match.” * The Boston Globe *“A cookbook like no other.” * British GQ *“Food porn at its most gluttonous.” * Wired.com *

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Book SynopsisYou're invited to pull up a chair to a year of meals, friends, and fun with the Partons, as Dolly and her sister (and favorite cook) Rachel share beloved, crowd-pleasing recipes and family stories.Hey, good lookin'what ya got cookin'?This is what Dolly Parton sings to her sister Rachel Parton George whenever she walks into her kitchen. It's what you do when a love for good music and good food runs in the family.In Good Lookin' Cookin' Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year's Day, Easter, Mother's Day, Thanksgiving, Christmas, and more. You'll learn how much butter or whipped cream goes into a Dolly Dollop, what condiment is almost always on the table at Parton family meals, and what special dish Rachel makes at Dolly's request every year for her birthday. Recipes include American classics such as Country Ham and Biscuits, Barbecue

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Book SynopsisAnthony Bourdain''s long-awaited sequel to Kitchen Confidential, the worldwide bestseller''As ferociously rude as anything Bourdain has done before'' GuardianTerrific ... his love for his subjects - both the food and the cook - sings'' TelegraphBourdain has insight, access and good taste, and he''s a naturally engaging writer'' New York TimesA lot has changed since Kitchen Confidential - for the subculture of chefs and cooks, for the restaurant business - and for Anthony Bourdain.Medium Raw explores these changes, moving back and forth from the author''s bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker, Bourdain compares and contrasts what he''s seen and what he''s seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in foodTrade Review'As ferociously rude as anything Bourdain has done before' * Kathryn Hughes, Guardian *‘Terrific ... his love for his subjects - both the food and the cook - sings as it once did in Kitchen Confidential' * Daily Telegraph *‘Bourdain has insight, access and good taste, and he's a naturally engaging writer ... [he] is a hopeless romantic when it comes to food and the people who cook' * New York Times *‘Bourdain is a vivid, bawdy and often foul-mouthed writer. He thrills in the attack, but he is also an enthusiast who writes well about things he holds dear' * Wall Street Journal *

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Book SynopsisDominic Franks is the author of Upside Down Cooking. He is a food writer for Lincolnshire Life, is regularly featured on BBC Lincolnshire radio as their food expert, and has been running his blog Dom In The Kitchen since 2010. He has hosted author events for Upside Down Cooking in San Francisco and Los Angeles. Dominic has always loved food, and draws inspiration from Delia Smith and his Mum, his Jewish heritage, and his London upbringing.

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Book SynopsisA beautifully packaged - complete with sprayed edges - culinary journey around Portugal.

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Book SynopsisRecipes that require very little hands-on preparation, for effortless mealtimes.

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Book SynopsisTrade Review“I have never read a more passionate and heartfelt expression of Colombian culture and cuisine in English. I’ve been waiting for years for a book like this to come out.” — J. Kenji López-Alt, new york times< em> bestselling author of the food labthenew "Colombiana captures the amazing flavors of her Natal Colombia, but seen through Mariana's eyes, you can feel and taste the flavors as much as her love and pasión for her culture, sazon and traditions. I want to eat and cook everything in this book." — Chef Lorena Garcia "Velásquez, a cook, food stylist, and recipe developer, pays tribute to the food of her birthplace in this rich and vibrant collection. . . . For home cooks in search of a primer on Colombian food and culinary tradition, Velásquez is the ideal tutor." — Publishers Weekly “The heart of the book fulfills all sorts of taste cravings. . . A celebration of flavor.” — Booklist (starred review) "An inviting cookbook from a chef on the rise. Home cooks new to Colombian cuisine will be engaged by Velásquez’s welcoming voice and varied menu options." — Library Journal

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Book SynopsisBernadette Wörndl is a cookbook author and food stylist from Vienna. She discovered food art at the Vienna Art School and subsequently gained experience in professional kitchens. She also worked for a time at Chez Panisse in SanFrancisco. When she's not creating wonderful delicacies for cookbooks or magazines, she works as a private chef, teaches sourdough bread workshops, and experiments with wild ferments in her studio.

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Book SynopsisDK was founded in London in 1974 and is now the world's leading illustrated reference publisher and part of Penguin Random House, formed on July 1, 2013. DK publishes highly visual, photographic nonfiction for adults and children. DK's aim is to inform, enrich, and entertain readers of all ages. DK brings unrivalled clarity to a wide range of topics with a unique combination of words and pictures, put together to spectacular effect. Our adult range spans travel, history, science, nature, sport, gardening, cookery, and parenting.

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Book SynopsisA beautiful new edition of the beloved food writing classicTrade ReviewA classic book without any worthy successor - a must for any keen English cook -- Delia SmithA history of British food that has the same, odd, dreamy, lysergic air as THROUGH THE LOOKING-GLASS. Takes you through an England of roast swans, possets, syllabubs, gold-leaf jellies, boiled elvers and elderflower fritters -- Caitlin Moran * New York Times *A curious mixture of cookery, history, anthropology and even magic ... I'd always been a big fan of FOOD IN ENGLAND for its readability and exuberance -- Lucy Worsley * Daily Telegraph *Extraordinary, idiosyncratic and utterly absorbing * BBC Countryfile Magazine *This is not a book of recipes but it celebrates food, the history of food and almost, you might say, the philosophy of food. It changes the way you think; the article about tracklements is particularly wonderful. You don't know what a tracklement is? The answer is here -- Terry Pratchett * Sunday Express *Dorothy Hartley's ingenious ideas were one of my first inspirations; they show that English food should never be dismissed as boring -- Josceline DimblebyA treasure-house of knowledge and delight * TLS *Dorothy Hartley's FOOD IN ENGLAND has been in print for 58 years - and no wonder. It's a sharp and funny compendium of cooking tips and treats, from medieval times to the modern day ... The past is not a foreign country to Hartley. It is ever-present in her kitchen, among the spices and preserving jars. The book is a compendium of favourite tips and treats, many of which just happen to be several hundred years old ... To spend time in Hartley's untidy but fantastically well-stocked kitchen is to feel that the food of England past is not entirely dead -- Bee Wilson * Guardian *[FOOD IN ENGLAND] captures the very essence of English cooking -- Tom Parker Bowles * Daily Telegraph *A true source-book, a labour of love ... a plum-pudding of a book - stuffed with all manner of delicious things, all the better for the keeping -- Elisabeth LuardFor food scholarship at its best see Dorothy Hartley's robust, idiosyncratic, irresistible FOOD IN ENGLAND ... As packed with diverse and fascinating information as a Scotch bun with fruit, this untidy bundle of erudition is held together by the writer's huge enjoyment of her subject, her immense curiosity about everything to do with the growth, preparation, preservation and eating of food in this country since the Middle Ages * The Sunday Times *A classic book without any worthy successor - a must for any keen English cook * DELIA Smith *Dorothy Hartley's Food in England has been in print for 58 years - and no wonder. It's a sharp and funny compendium of cooking tips and treats * Guardian *Dorothy Hartley's ingenious ideas were one of my first inspirations; they show that English food should never be dismissed as boring * JOSCELINE DIMBLEBY *extraordinary, idiosyncratic and utterly absorbing * BBC COUNTRYFILE MAGAZINE *

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Book SynopsisIACP AWARD WINNER • An authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks.Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn't been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs—whether you are about to make your first batch of pickles or have been preserving foods for decades.

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Book SynopsisGet off the beaten track and explore the authentic side of Tokyo, with this must have illustrated guide.

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Book Synopsis New York Times bestselling author Marla Heller, in collaboration with bestselling cookbook writer Rick Rodgers, provides simple, home-cooked, DASH-approved meals to help promote weight loss and increased health benefits. A healthy diet is only as good as the food it provides in its plan. Now in The Everyday DASH Diet Cookbook, bestselling author and foremost DASH expert Marla Heller, together with bestselling cookbook writer Rick Rodgers, makes it easy to prepare home-cooked meals that are fresh, fabulous, and DASH-approved. The DASH diet is a required medical recommendation for patients diagnosed with hypertension or pre-hypertension, a group of almost 130 million people, and this ultimate guide to cooking the DASH way serves up everything necessary to maintain a healthy lifestyle. With recipes such as Cinnamon French Toast with Raspberry Sauce, Filet Mignon au Poivre, Yankee Clam Chowder, and Chocolate Fondue with Strawberries, eating health has never been so easy and delicious.

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