Cookery Books

Book SynopsisOver 170 recipes sweet and savoury for every day, every budget, every taste, in a cookbook that puts your appetite first from the Sunday Times top ten bestselling author of Eat Up.Organised by ingredient, Flavour helps you to follow your cravings, or whatever you have in the fridge, to a recipe. Creative, approachable and inspiring, this is cooking that, while focusing on practicality and affordability, leaves you free to go wherever your appetite takes you. It is a celebration of the joy of cooking and eating. Ruby encourages us to look at the best ways to cook each ingredient; when it's in season, and which flavours pair well with it. With this thoughtful approach, every ingredient has space to shine; including store cupboard staples. These are recipes that feel good to make, eat and share, and each plate of food is assembled with care and balance. Including Hot and Sour Lentil Soup, Ghanaian Groundnut Chicken Stew, Glazed BTrade ReviewEvery day, every budget and every taste in an enticing cookbook… Giving even humble foodstuffs space to shine, It helps you follow your craving. * Bookseller *One of the more thoughtful food writers to emerge from the small screen in recent years… Ruby’s approach to food and cooking is refreshingly down to earth… newbies and the budget-conscious are well served by Ruby’s sensible list of essential kitchen kit and sound advice. -- Susan Low * Delicious *Yum. * Heat *

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Book SynopsisIn this officially-endorsed title, unlock the power and versatility of your Instant Pot or Duo Air Fryer. The Complete Instant Pot Collection demonstrates the increasing versatility of this popular and innovative pressure cooker—now paired with a lid for crisp cooking—with over 175 recipes for fast, healthy, everyday meals.The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Designed to increase the versatility of your Instant Pot or Duo Crisp machine, The Complete Instant Pot Cookbook features a curated collection of classic and contemporary recipes that utilize this innovative device to its maximum potential and yield delicious, streamlined meals. The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, grains, and beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Quick and simple soup stocks—including chicken, fish, bone, and vegetable—allow you to maximize the flavor of your favorite dishes in less time than traditional methods. Plus, the Instant Pot primer gives you all the insider tips on how to maximize the effectiveness and versatility of the Instant Pot and the Air Fryer lid. Beyond the basics, The Complete Instant Pot Cookbook covers a versatile range of flavor profiles and dishes. From comforting classics like bolognese, posole, and Thai basil noodles, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, to decadent desserts like molten lava cakes and key lime pie, you’ll find plenty of inspiration for getting the most out of your pressure cooker.   175+ RECIPES: From breakfast to lunch to sides, snacks, entrees, and desserts, The Complete Instant Pot Cookbook covers all meals of the day with a wide range of international flavors and recipes INSTANT POT PRIMER: In addition to handy hacks and simple instructions, the front of the book includes an overview on how to use an Instant Pot and the Air Fryer lid, along with tips, tricks, and an ingredients primer PROFESSIONALLY DEVELOPED: Developed by a test kitchen team and veteran Instant Pot cookbook authors, each recipe is designed to work with several models of Instant Pot and the Duo Air Fryer lid MASTER THE BASICS: Included are handy staple recipes and charts for cooking different types of beans, grains, and vegetables FULL-COLOR PHOTOGRAPHY: The Complete Instant Pot Cookbook features gorgeous full-color photography of the recipes, giving home chefs a visual reference alongside easy-to-follow instructions

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Book SynopsisExplores the Danish concept of `hygge' in everyday life: organisation and home décor, entertaining, cooking, creating a happier, more productive work life, decluttering and slowing down.

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Book SynopsisFifth edition, fully revised and updated.''something of an institution ... We highly recommend you get a copy for its amusing tone, on-the-nose criticism and Buxton''s unerring nose for value'' Master of Malt''excellent'' The Sunday Times''a must-buy for whisky enthusiasts who prefer high-level expertise executed with humour and irreverence rather than lofty academic pretensions ... accessible, funny and fact-packed'' Robb Report101 Whiskies to Try Before You Die is a whisky guide with a difference. It is not an awards list. It is not a list of the 101 ''best'' whiskies in the world in the opinion of a self-appointed whisky guru. It is simply a guide to the 101 whiskies that enthusiasts must seek out and try in order to complete their whisky education. Avoiding the deliberately obscure, the ridiculously limited and the absurdly expensive, whisky expert Ian Buxton recommends an eclectic s

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Book SynopsisUnlock the potential of your bamboo steamer with 65 delicious recipes for Asian bites and street food style treats, from bao buns to dim sum. Bamboo steamers are at the heart of simple Asian cooking, producing everything from fluffy pork bao buns to steamed Chinese chicken. This collection of recipes will help you use this simple and effective cooking tool from ancient China to produce vibrant and tasty treats. Whip up ‘pillows of joy’ in delicious bao bun recipes and make fluffy, edible clouds of doughy yumminess that pack a sweet and savoury punch in one hit, alongside a range of other dumplings and Asian street foods. Steamed chicken, fish, vegetables and sticky rice have never been easier to whip up. Unlock a whole new world of Asian cooking with these recipes, and discover the incredible flavours and textures that can be created in your bamboo steamer.

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Book SynopsisA great sauce has the ability to transform even the humblest ingredients, to elevate the everyday to the sublime. But a great sauce does not have to be complicated. Gone are the days when sauce meant mainly a concoction based on butter, flour, and reduced stock. Celebrate a new generation of sauces that are simple to whip up and rely on fresh and healthy ingredients such as nuts, yogurt, and vegetables. Sauces of Inspiration gives you an arsenal of mother sauces that fit today''s kitchen and are infinitely adaptable. Each one can be made in advance and then customised to enliven different meals throughout the week. With every sauce comes a recipe for a full finished dish that''s an ideal showcase, followed by many ideas for other uses. Roasted Sweet Potato Wedges come alive drizzled with Bengali Spiced Yogurt. Seared Red Snapper rises to a new level with Grilled Pineapple and Chipotle Salsa. Coconut Lemongrass Cream finishes off Fruit Kebabs. Aimed at the home cook, Sauces of Inspiration removes the intimidation of traditional sauces and makes sauces approachable for everyone. Inspired by cuisines from around the world, these sauces bring a new level of excitement to any meal. Plus, they deliver maximum flavour with minimal effort.

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Book SynopsisRachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of Less Meat, More Veg, was Commissioning Editor of Waitrose Food Illustrated for five years and is currently the Food Editor for the organic box scheme Abel & Cole, where she writes weekly seasonal recipes. She lives in Crystal Palace, London.

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Book SynopsisA TIMES BOOK OF THE YEAR 2020BEST BOOKS OF 2020: SCIENCE - FINANCIAL TIMESSHORTLSTED FOR THE ANDRE SIMON AWARD The long awaited new book from Harold McGee, winner of the André Simon Food Book of the Year & the James Beard Award.What is smell? How does it work? And why is it so important?HAROLD McGEE, leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense.Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys.A work of astounding scholarship and originality, Nose Dive distils the science behind smTrade ReviewEver since Heston Blumenthal credited Harold McGee with teaching him the science behind his cooking, he has been the food nerd's favourite geek . . . Now I know why a sip of wine can make even perfectly fresh fish taste fishy (solution: a squeeze of lemon juice) and I've learnt the name for one of summer's most redolent smells: fresh rain on dry Tarmac * The Times (Saturday Review), Food Book of the Year 2020 *A tour-de-force . . . a superbly written odyssey around an underrated sense -- Clive Cookson * Financial Times, Best Books of 2020: Science *A riveting read that's sure to be a classic * The Independent, Food Books of 2020 *A joyously nerdy study of how and what we smell, the effect on our appetites and much more. He has a boffin's approach to detail but the hungry person's passion to boot * Sunday Times *Nose Dive opens up a world full of wonder . . . enthralling, extraordinary, life-affirming -- DIANA HENRY * Daily Telegraph *Deeply researched . . . Reading Mr. McGee, mostly in isolation, I started to pay more attention to the information in the air, to jot down notes about the mundane fragments floating around me as I whiffed them in -- TEJAL RAO * International New York Times *if you're ready to lean in and really smell the roses, Harold can show you the way * Waitrose Weekend *Fascinating * Guardian Feast *A no-holds barred book which explains why we love the foods we love . . . and will actually enrich your love of food -- Radio 4 The Food ProgrammeThis keenly awaited volume is not exactly a food book, but it is the reference book that will make everything you eat seem more interesting. . . He explains everything from why fruits smell so delicious to the way that cooking can transform the scent of ingredients such as onions from pungent to sweet. There is fascination and delight on every page * Sunday Times (Culture) *An ambitious and enormous work . . . McGee's breadth is demonstrated by his cosmological starting point * Spectator *McGee is a food scientist who has produced some of the most important research on the subject: he is a hero to any chef worth his or her salt -- Stephen Harris * Daily Telegraph *Fascinating * New Yorker *A must-read for anyone passionate about nature, food, drinks and cooking. Full of anecdotes, there is something for everyone in this book . . . When I finished it, I knew that I would come back to it * Chemistry World *Food science legend Harold McGee deftly explains the history of our planet's diverse scents . . . Like his other books, it mixes chemistry, physiology, psychology and biology, adds good dollops of humanity and humour, and seasons it all with an infectious sense of wonder . . . Discover what cat pee has in common with sauvignon blanc in this mind-expanding guide * Delicious *You don't need to know the names of the molecules you smell, but you can see which foods share specific ones. This will help you understand why, as a cook and an eater, certain dishes appeal to you . . . Understanding how food smells are connected might also help you to be more creative when layering flavours, a fundamental part of cooking * Sunday Times (Stella) *Keys to Good Cooking, is a sort of prequel [to On Food and Cooking]: a primer in kitchen chemistry based on the principle that if you know why something happens, you might have more control over it... Even hopeless cooks will feel ahead of the curve, and are saved from condescension by McGee's calm, reassuring tone. * Guardian *It's packed with information on subjects as diverse as how to choose the right flour, and how to cook quinces to perfection. One to make you go "ah-ha" * Delicious *'All over America, serious cooks have often been heard to utter "TGFM", or its equivalent, 'Thank God for Harold McGee' * Vogue *He has made the jump from mere author to timeless authority * Observer *

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Book SynopsisWhy do some book covers instantly grab your attention, while others never get a second glance? Fusing word and image, as well as design thinking and literary criticism, this captivating investigation goes behind the scenes of the cover design process to answer this question and more.NAMED ONE OF THE BEST BOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEWAs the outward face of the text, the book cover makes an all-important first impression. The Look of the Book examines art at the edges of literature through notable covers and the stories behind them, galleries of the many different jackets of bestselling books, an overview of book cover trends throughout history, and insights from dozens of literary and design luminaries. Co-authored by celebrated designer and creative director Peter Mendelsund and scholar David Alworth, this fascinating collaboration, featuring hundreds of covers, challenges our notions of what a book cover can and

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Book SynopsisThink only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense! BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember.Table of ContentsIntroduction 1 Part I: Centuries of Barbecue Smarts in Four Chapters 7 Chapter 1: Faces of Barbecue: A Pit, a Plateful, a Party 9 Chapter 2: Gathering Must-Have Equipment 23 Chapter 3: Collecting Ingredients and Using Them Wisely 39 Chapter 4: Barbecue Methods, Art, and Science 53 Part II: Preparation Prevails: Using Rubs and Marinades 67 Chapter 5: Mixing and Matching in Rubs and Marinades 69 Chapter 6: Crafting Dry Rubs for Any Meat or Taste 79 Chapter 7: Mixing Tried-and-True Marinades 93 Part III: The All-Important Sauce Story 107 Chapter 8: Sorting through the Sauce Story 109 Chapter 9: Crafting Barbecue Sauces Traditional and Unusual 117 Chapter 10: Getting Saucy while You Cook: Mop Sauces 133 Chapter 11: Sauces and Relishes for Dipping and Dashing 141 Part IV: Entrees and Sides and Then Some 155 Chapter 12: Something(s) to Serve with Your Barbecue 157 Chapter 13: A Melange of Main Dishes 179 Chapter 14: Great Dishes for Leftover Barbecue 193 Part V: The Part of Tens 201 Chapter 15: Ten Ways Rookies Ruin Good Meat 203 Chapter 16: Ten Truer Words Were Never Spoken 209 Chapter 17: Ten (Or So) Places to Turn for Tips 215 Chapter 18: Ten World-Famous Barbecue Events 221 Appendix: Metric Conversion Guide 227

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Book SynopsisThe Complete BBQ Book covers more than just recipes, offering expert advice on getting the most out of your grill.

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Book Synopsis60 rootin'' tootin'' recipes that will have you jumping out of bed and stumbling to the kitchen.These lip-smacking recipes are full of many colours and flavours, and packed with Dolly''s signature sass and flair. Recipes for delightful dinners, scrumptious desserts, good lookin'' bakes and punchy cocktails are all inspired by Dolly''s lyrics, albums and life. Pour yourself a cup of ambition and settle down to enjoy this foodie homage to country music''s biggest icon.Drawing inspiration from Dolly''s rich back catalogue, as well as her own life story, the recipes to enjoy from 9 to 5 include:- Islands in the Bream- 9 to 5 Spice Cauliflower- Love is Like a Butterfly Chicken- I Will Always Love Stew- Dolly''s Tennessee BBQ RibsThis book has not been authorised, licensed or endorsed by Dolly Parton, nor by anyone involved in the creation, production or distribution of her work.

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Book SynopsisWake up to the aroma of fresh bread wafting through your kitchen every morning! A dream? No. With your bread machine, it''s a reality. Push a button or two and transform what seems like a laborious, time-consuming and skilled process into a spectacularly easy affair. So why do you need this book when bread machines come with their own recipes? Well, such recipes vary, sometimes on the high side, in the amount of yeast, salt, sugar, fat and dried milk powder they contain. Annette Yates has set about reducing these ingredients and providing recipes for making loaves that are as natural as they can be. And they are delicious too. Or you can add extra ingredients - like herbs, spices, seeds, nuts, fruit, vegetables, honey, mustard and even chocolate! - and transform simple bread into something really special. Try it and see...

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Book SynopsisStep into the world of classic cocktails with Angostura Bitters. Celebrating its 200th anniversary, Angostura Bitters is essential in timeless drinks such as the Old Fashioned, Manhattan and Champagne Cocktail. This iconic ingredient has not only helped shape the history of cocktails, but has truly stood the test of time. Now readers can explore a range of classic cocktails and fancy drinks specially designed to showcase its distinct and versatile flavour. Find simple three-ingredient cocktails such as a sweet Stone Fence, an elegant Star and a savoury Tuxedo, or cool off on a summer's day with a refreshing Queen's Park Swizzle, the iconic Singapore Sling or a zesty Daiquiri. Go heavy on the liquor with a sophisticated Martini, the fresh Fitzgerald or spiced Mandarin Sazerac, or go for a low alcohol option such as a tangy Lemon Lime and Bitters, a herbal Green Mind Collins and a fruity Sober Summer Cup. As you explore these classic drinks, delve into the rich history of Angostura B

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Book SynopsisBest-selling author and noted illustrator of Nature Anatomy, Julia Rothman takes her pen into the kitchen with this charming, illustrated guide to all things edible around the globe. She focuses her curious eye on the origins, types, tools, traditions, and techniques behind the most popular foods and preparations, from breads to fish to spices and desserts.Get your recommended daily allowance of facts and fun with Food Anatomy, the third book in Julia Rothman's best-selling Anatomy series. She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short-order egg lingo and a mouth-watering menu of how people around the planet serve fried potatoes - and what we dip them in. Award-winning food journalist Rachel Wharton lends her expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up. Also available in this series: Nature Anatomy, Nature Anatomy Notebook, Ocean Anatomy, and Farm Anatomy.

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Home chefs hungry for something new: Guillaume Long has asked and answered all your culinary questions! Running out of ways to use squash? Want to know which kitchen tools are worth the cost? If you want to take your culinary skills from grilled cheese to to handmade pasta, Guillaume demonstrates it's not that hard. Cooking blogs and comics come together in this second collection of To Drink and To Eat, the most charming and unique cookbook to add to your kitchen shelf.

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Book SynopsisA trained chef teaches you how to keep yourself fed in the face of stress, burnout, and exhaustion and have fun doing it.

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Book Synopsis Agak-agak (pronounced aga-aga, with a silent k) is a Malaysian saying that means ‘guess-guess’ or ‘use your instincts’. In this book, Sham Hanifa has translated those instincts into easy-to-follow recipes that pack in all the flavour of his diverse heritage, which includes Chinese, Thai, Indian and Malay influences.   This multicultural background is reflected in Sham’s food, from Thai basil beef and the Malaysian comfort food classic of chicken rice to his grandmother’s famous crab laksa and Sham’s own renowned lamb rendang.   With instructions on how to make many dishes out of one batch of spice paste, satay sauce or chicken broth and clever cooking tips for how to plan ahead to get two different meals out of the same ingredients, Agak-Agak packs a big flavour punch into a little book.

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

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Book SynopsisTHE PERFECT CHRISTMAS PRESENT FOR THE WINE LOVER IN YOUR LIFE - DAILY EXPRESS --- The ultimate go-to guide for which wine to drink with dinner, lunch, or just because. From sofa suppers and comfort food to celebration meals and festive feasts, Victoria Moore helps you choose the wine that will taste most delicious with whatever you're eating. Based on the bestselling The Wine Dine Dictionary, this new guide also includes Moore's favourite at-home recipes, portraits of the top twelve best-loved grapes, plus quick-look lists for perfect pairings.Trade ReviewMoore's book of ideal matches comes with knowledge, humour and some excellent puns. It promises to be as well used as The Flavour Thesaurus - with an additional intoxicating kick -- Pen VoglerA lovely little book to flick through for food and drink inspiration from one of Britain's best wine writers. The perfect Christmas present for the wine lover in your life * Daily Express *So insightful. Myths exploded and much good sense make this book a boon companion for all. -- Jeremy LeeFried Eggs and Rioja is the book that my shelf has always been missing. It'll be reached for and read every time I want to drink something divine with dinner. Thrilled to find the right wine for everything from baked beans to trifle and beyond -- Bre GrahamMoore [...] confidently covers everything from roast chicken to ceviche, beetroot risotto, rogan josh and haggis -- Christmas Gift Guide * Waitrose Drinks *

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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 SynopsisIt's time to reclaim alcohol-free drinks from the bland and the boring, and instead elevate the cordials, infusions, syrups and mocktails to unprecedented heights of deliciousness. For too long designated drivers, detoxers and teetotallers have been left out in the cold when it comes to great drinks. Instead they are forced to sip on the same insipid fruit juices that make up most alcohol-free offerings. Thankfully help is at hand with Mocktails, Cordials, Infusions, Syrups, and More – a collection of delicious recipes that are welcome alternatives to the boring soft drinks or mineral water. These drinks prove that ditching the booze doesn't mean sacrificing taste. Exciting ingredients and flavour combinations such as strawberry and black pepper, mango and ginger, lemon and thyme, coffee and cardamom, or blueberry and elderflower will make your taste buds stand up and pay attention. And another bonus: no hangovers!

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Book SynopsisOver 75 delicious recipes and tips on how to season and cook with the finest oils and vinegars. Just as with any ingredient, the flavors in oils and vinegars must complement the foods they are paired with in order to bring out their subtleties. In this sublime recipe collection for the oil and vinegar aficionado you’ll discover which types (and flavors) to use to make classic appetizers like Beef Carpaccio with Gorgonzola and Walnuts, refreshing salads, such as Dama Bianca, and exceptional pasta dishes, like Orecchiette with Chickpeas. You’ll learn how to make delicate, refined fish dishes, such as Poached Turbot with Watercress Oil and aromatic meat dishes, including Pork Roast Braised with Milk and Fresh Herbs. You’ll also be able to put your baking skills to the test with Potato and Gorgonzola Focaccia before tucking into one of the sublime desserts, including an incomparable Olive Oil Ice Cream. Finally, you''ll discover the secrets of divine dressi

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Book SynopsisOver 50 heart-warming recipes perfect for colder months, from wholesome soups and stews to delicious desserts like pumpkin pie and much more.A blustery fall evening calls for a large helping of something hearty, nourishing, and warming—and pumpkin is the ideal ingredient to deliver some warming comfort. Filling enough to leave you satisfied but ultimately a highly nutritious vegetable, it is a wonderful ingredient for use in many meals and desserts and the perfect tonic for a cold gray day. Roasting the bright orange flesh concentrates the flavor to an intensely sweet nuttiness, which whether combined with herbs and salty cheese or spiced with cinnamon and ginger is a delightful option for both sweet and savory dishes. Choose from Light Bites such as Spiced Pumpkin and Feta Phyllo Parcels, perfect for serving at a winter gathering to soak up a few hot toddies. Or the plentiful selection of warming Soups and Stews such as a velvety Red Lentil and Pumpkin Soup. Pasta

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Book SynopsisDiscover the BEST collection of 70 recipes that pimp up the humble potato into the ULTIMATE COMFORT FOOD. FRIES have well and truly evolved from a sometimes soggy side dish to the STAR OF THE SHOW. FEEL-GOOD FOOD has never FELT SO GOOD.And it’s not just potatoes that have had a makeover. Parsnip, celeriac, and eggplant have all got in on the action too, and sometimes you can’t beat a bit of beet. From large or small, fat or thin, skin-on or skin-off, and with delicious dips to match, you’ll discover your new favorite fries and dip combination. This book will take you on a journey from the classic Skinny Fries and Chunky Steak Fries that bring back childhood memories, through to the deliciously smoky Paprika-dusted Potato Wedges and Sensational Sweet Potato Fries, before taking you to the artisan heights of Pumpkin and Seasoned Parmesan Fries with Panko Breadcrumbs and Kimchi Fries with Pickles. If you like your fries fully loaded or downright dirty, then why not delve into the Fully Loaded chapter, where you’ll find Melting Mozzarella, Tomato and Pepperoni Fries, and Nacho Fries with Refried Beans, Guacamole, and Sour Cream.

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Book SynopsisTurn forty humble vegetables into majestic mealtime heroes. From everyday staples like carrots, broccoli and onions to seasonal stars like asparagus, sweetcorn and runner beans, Vegetable Genius will elevate your produce to a starring role, either as a main meal or tasty side dish. Each vegetable has five fuss-free recipes that require minimal ingredients yet taste so delicious you'll want to make them time and again. Discover mouth-watering dals, dips, slaw, stews, cakes, stacks, fritters, puddings and more! With 200 recipes, this will become an everyday go-to reference for the modern home cook.

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Book SynopsisEating and drinking and the rituals that go with them are at least as important as loving in most people’s lives, yet for every hundred anthologies of poems about love, hardly one is devoted to the pleasures of the table. Poems of Food and Drink abundantly fills the gap. All kinds of foods and beverages are laid out in these pages, along with picnics and banquets, intimate suppers and quiet dinners, noisy parties and public celebrations – in poems by Horace, Catullus, Hafiz, Rumi, Rilke, Moore, Nabokov, Updike, Mandelstam, Stevens, and many others. From Sylvia Plath’s ecstatic vision of juice-laden berries in ‘Blackberrying’ to D. H. Lawrence’s lush celebration of ‘Figs’, from the civilized comfort of Noël Coward’s ‘Something on a Tray’ to the salacious provocation of Swift’s ‘Oysters’, from Li Po on ‘Drinking Alone’ to Baudelaire on ‘The Soul of the Wine’, and from Emily Dickinson’s ‘Forbidden Fruit’ to Elizabeth Bishop’s ‘A Miracle for Breakfast’, Poems of Food and Drink serves up a tantalizing and variegated literary feast.

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Book SynopsisElizabeth Romer lives in the village or Arezzo, in Tuscany, during the cold winter months. She and her husband also live a rustic life in an Italian country farmhouse, but it is cut off by snow in the winter. She tells us about the culinary history of the region, historical cooks, their recipes gathered from editions of their original cooking books, and versions cooked by Beppina, whose account of life in Arezzo the author came across in a dusty shop. The result is a wonderful account of the produce, traditions and recipes, all given in detail. From Baroque times to the present day, the reader will feel they are walking through the market and gardens of Arezzo, sampling wines, cheeses and country produce that could be taken home to cook delicious meals with.

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Book SynopsisDogs’ Dinners features inexpensive and practical ways to feed your dog a nutritious, balanced diet – all from scratch! Debora promotes a method of natural feeding that fits easily into everyday life, as well as catering each diet specifically to your pets’ own individual needs. Whether it’s simply a few biscuits from time to time or the full from-scratch experience, it’s a wonderful way to build up that very special bond between you and your dog. And who knows, you may even find some recipes that can be tweaked with extra seasonings, to make them as enjoyable for you as they are for your dog. Featuring over 50 delicious recipes, the book begins with a helpful Dogs' Larder section, outlining do's and don'ts, easy swaps and quick snacks. Following chapters cover Everyday Eating, One-Pot Dinners, Taking the Biscuits (treats and biscuits), Special Occasions (your dog’s very own birthday cake and Christmas Dinner) and Feel Better Food. Getting started needn’t be daunting – you probably have many of the ingredients you need to rustle up great meals for your dog in your cupboards, refrigerator and freezer already. Beautifully illustrated throughout by Cinzia Zenocchini, this is the perfect book for any culinary-inclined dog lover. Bone appétit! Trade Review'…this is all easy and affordable. A great gift too. Dog lovers will adore this.' -- Woman & Home * Book Review *"A charming cookbook, wittily written and beautifully illustrated" -- Evening Standard Online * Book Review *

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Book Synopsis'I love everything about this book: its warmth, its down-to-earth voice, and its heavenly recipes' - Nigella Lawson The first book from Scotland's celebrated and award-winning Bad Girl Bakery. Unapologetically generous and indulgent, Jeni Iannetta's cakes, bakes and biscuits have won plaudits ever since the bakery opened in 2017. They have supplied breakfast muffins for the Caledonia Sleeper's First Class customers, and cakes and bakes to National Trust Scotland, but at the heart of the business is their cafe in Black Isle village Muir of Ord. For Jeni, baking is about the occasional indulgence that’s worth it. It's about baking being a process that brings you joy. These aren't recipes with hundreds of steps, requiring loads of specialist kit; it's about baking with the best ingredients, and recipes that celebrate texture and flavour and are inspired by home baking techniques. They are do-able, fast, with simple steps and tricks that yield the tastiest results and look great without hours and hours of work. With chapters including everything from 'Cake for Breakfast' to 'Leftover Cake' (who wouldn't bake extra cake to make themselves a Hot Mess?), via an entire section dedicated to Millionaire's Shortbread, Bad Girl Bakery brings together over 100 of Jeni's best bakes. Recipes include Pimped-up Shortbread; Salted Caramel Crumble Bar; Granola, Berry & Yoghurt Muffins; White Chocolate & Cardamom Sticky Buns; Chocolate Caramel Layer Cake; Vegan Hazelnut Millionaire; Deluxe Coconut Brownies and many many more. Because Bad Girls make good cake…Trade Review'I love everything about this book: its warmth, its down-to-earth voice, and its heavenly recipes' -- Nigella Lawson

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Book SynopsisThe #1 New York Times bestselling author and celebrity chef offers fast and flavorful recipes to help anyone cook like a chef in 30 minutes(ish) or less—every day of the week.

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Book SynopsisGraham Herterich, aka The Cupcake Bloke, has always been fascinated by taking classic Irish recipes and giving them a modern twist. By classic, he means bakes like soda bread, tarts, porter cake and brack all the way up to modern classics like jambons, cheesecakes and fifteens. In Bake: Traditional Irish Baking with Modern Twists, every recipe for a traditional bake is followed by a fresh new spin using the ingredients available in Ireland now, from advieh to zhug. It may not be an exact update of the recipe - it could be a modern interpretation of the flavour combination or the concept, like a classic coffee and walnut cake reimagined as a coffee and walnut pavlova with coffee poached pears. Food is a powerful link to our past, so writing the book also became a trip down the memory lane of Graham's childhood, teens and early twenties through to the last few years, when he became more confident in his food, flavours, inspirations and textures and realised that baking is more than just an action - it's an invitation to the people you are going to share it with, a symbol of generosity and a gesture of love.Table of ContentsIntroduction; A brief history of Irish baking by Ali Dunworth; The modern landscape of Irish food by Dee Laffan; Everything you need to know but were afraid to ask about baking; Everything you need to know but were afraid to ask about ingredients; Bread and scones; Cakes and bakes; Brack and butter; Desserts and treats; Salt and pepper

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Book SynopsisEveryone is passionately opinionated about their soups. We can argue through the night about blended soups, cold soups, greens in our soups, clear soups and, ultimately, why our favourite soup is the very best. The soups we make say we miss our moms, we want to travel, that the seasons are changing or that we are truly, deeply hungover. Soups define the stock from which we come and connect us all. In Blasta Books #5: Soup, authors and Spice Bags podcast co-hosts Blanca Valencia, Dee Laffan and Mei Chin take you on a journey around the globe from the comfort of the communities within Ireland. The soups they have collected reflect individual cultures, memories and tastes, but they are also a reflection of Irish food today and the people behind it.Table of ContentsIntroduction; What soup means to me; When is the right time to have soup; Garnishes; Starchy sides; Colombian chicken, potato and corn soup; Beer and cheese soup with bacon and broccoli; Ukrainian borsch; Polish beetroot soup; Georgian lamb stew with herbs; Cherry gazpacho; Soup vessels; Cullen skink; Nigerian spinach stew; Nigerian ingredients; The pressure cooker; Everest garlic soup; Harira; Chinese turkey congee with dried shrimp; Soup spoons; Danish elderberry soup; How to make your own elderberry syrup; Turkish red lentil soup; Bahia fish stew; Italian breadcrumb pasta in broth; Indian lentil and tamarind soup; Japanese mackerel and miso soup; The stock market; Filipino tamarind soup with shrimp; Korean tofu hot pot; Mexican tortilla soup; French onion soup; Thai clear broth with meatballs; Trinidad corn soup; Watercress soup with poached egg

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Book Synopsis

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