Cookery Books

Book SynopsisIt's the middle of the pandemic and Hawaii has been virtually closed to tourists.So when Leilani Santiago and her young sisters save a mysterious woman wearing an unusual lei from drowning in Waimea Bay in Kaua‘i, questions abound. Who is she and where did she come from? Leilani suddenly finds herself in the middle of a murder investigation when the lei is traced back to her best friend, the very pregnant Courtney Kahuakai, and her family’s flower business.While the woman is in a medically-induced coma at a local hospital, Leilani sets out to discover her identity and her connections to the island. She is drawn deeper into the mystery, only to stumble into secrets that prove deadly. When Leilani’s investigation puts her family in danger, her survival and the safety of those dearest to her will depend on her sense of ingenuity and the strength of her island community.Trade Review“Wryly humorous, well-plotted, and timely without being depressing, An Eternal Lei will inspire daydreams of (post-pandemic) travel to Hawaii.” —Katie Noah Gibson, Shelf Awareness“Hirahara gives us a multilayered story, rich in island detail.” —Booklist“Fans of intrepid amateur sleuths will want to see more of Leilani.” —Publishers Weekly“With a strong sense of place, community, and culture, Hirahara’s follow-up to 2019’s Iced in Paradise opens a window on a Hawai’i unseen by most mainlanders . . . the multilayered central puzzle rivets from start to kindhearted finish.” —Mystery Scene"Naomi Hirahara’s second novel featuring the multicultural Santiago family from the Hawaiian island of Kaua’i deftly uses COVID-19 as background for an energetic story about how the pandemic has affected tourism, small businesses and the vagaries of families in a tidy plot.” —Sun-Sentinel“An Eternal Lei returns us to the diverse, beautiful, and complex setting of Hawai’i, and the world of Hirahara’s sharp and utterly relatable heroine, Leilani Santiago. Complicated family dynamics, pandemic issues, a wonderfully multicultural cast, and the unique politics of the island add color and depth to the latest installment of this fantastic mystery series. I can’t wait for the next book and am already searching for the nearest shave ice spot!” —Mia P. Manansala, author of Arsenic and Adobo“A thrilling cozy with a gutsy young sleuth in authentic, contemporary Hawaii; packed with cultural insights and twisty reveals, it’s paradise in a book.” —Jennifer J. Chow, Lefty Award-Nominated author of the Sassy Cat Mysteries“Kama‘āina rejoice! Naomi Hirahara has served up a detective who looks, talks and acts like one of us, a true breath of fresh air . . . An Eternal Lei is a cozy with a hardboiled heart, overflowing with Leilani’s cynical observations and introspection and staring down one of the Pacific’s ugliest issues without flinching. It’s a rainbow shave ice complete with azuki beans and ice cream for those of us who like something dark and rich lurking under the pretty colors.” —Scott Kikkawa, Elliot Cades Award winning author of Kona Winds and Red Dirt, and associate editor of The Hawai‘i Review of Books

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Book SynopsisThe Parlour Café Cookbook won awards when it was published over 10 years ago and went on to become a cult classic. This new, updated edition transports us to the lush Georgian walled garden at Cambo House in Fife where Gillian now runs the café and takes inspiration from the abundant supply of wonderful fruit, vegetables, herbs and flowers that grow there.Café Cooking features over 30 new recipes as well as revisiting many of the old favourites to reflect how Gillian's cooking has evolved. From the most delicious brunch dishes to hearty soups, tangy salads, mouth-watering mains and irresistible cakes and tarts, these recipes will just as happily feed a family as delight a dinner party.Chapters include: Breakfast, Brunch and Eggs; Breads and Sandwiches; Soups; Dips, Mezze and Salads; Tarts and Pastries; Mains; Sweet Things; Drinks; Dressings, Sauces and Flavourings.

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Book SynopsisFood, art and life combine in a lavishly-illustrated book about Turkish cuisine, Turkish village life - and the will to survive a frightening diagnosis. In July 2019, painter and art teacher Eljay Dickins was diagnosed with a Grade 4 inoperable malignant glioblastoma brain tumour. Sufferers have a 1 in 12 chance of surviving six months. Early diagnosis, radio- and chemotherapy, together with a determination that somehow she wouldn't be crushed by it, helped save her life. Published three and a half years later, A Painter's Palate is a result of that dogged drive to live. As a creative person, Eljay responded to her diagnosis her own way - through her rich and vibrant paintings (a selection of which are included in the book) and through writing, drawing upon her years running painting holidays in an old stone house near the Aegean in Turkey. Funny and often touching, the book brings together over 180 recipes of authentic Turkish daily family fare with vivid descriptions of her life as an Englishwoman in Turkey, of the people she met and the food she cooked while she was there. A Painter's Palate is a lighthearted, uplifting and inspirational tale of village life and local food, infused with Eljay's ever-positive attitude, irreverent sense of humour and hope for the future against seemingly insurmountable odds.

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Book SynopsisA beautiful bilingual cookery book full of traditional and modern recipes created by food expert Herys Howell - a well-known face on S4C. As well as creating mouth-watering recipes Nerys selects the best of Welsh and seasonal food. Full of colour photos. Reprint. First Published in 2020.

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Book Synopsis"Eat Happy? I’m always happy when I eat Melissa’s food!" GARY BARLOW"I adore Melissa and her food. This is carefree, quick cooking with a sense of fun, and just happens to be good for you.” ANNA JONES "I'm a huge fan and love how Melissa champions the message that good healthy food needn't be complicated, scary or time consuming. This beautiful new book is packed with dreamy recipes.” FEARNE COTTON"Don't think I've ever met anyone with such a passion, love and joy for food. She's amazing!” GIOVANNA FLETCHER Delicious quick and easy meals with a Hemsley twist. Bestselling home cook and co-author of The Art of Eating Well and Good + Simple, Melissa Hemsley of Hemsley + Hemsley, presents flavourful and veg-packed dishes.Featuring supermarket ingredients, simple methods, and tips and tricks to make no-fuss great food, Eat Happy is designed to see you through the whole week - tempting breakfasts to family dinners and lunches, as well as party food, snacks, baking, desserts, drinks, and simple, healthier versions of takeaway favourites. Comfort and indulgence are at the heart of Melissa healthy food, with plenty of ideas for everyday meals, batch cooking, cutting down on kitchen waste, and dishes that can be enjoyed for supper and leftovers for a packed lunch. Amongst the 120 brand-new recipes are, Breaded Chicken Katsu Curry, Sesame Salmon with Miso Veg Traybake, Roast Carrots with Pomegranate Molasses and Pistachios, Coconut Chocolate Clusters and Ginger Fruit Loaf. These are delicious alternatives and satisfying treats that encourage even the most time-poor cook to take pleasure in healthy fast food that puts taste first.Trade ReviewEat Happy? I’m always happy when I eat Melissa's food! * Gary Barlow *Amazing recipes. -- Sunday Brunch * Channel 4 *Brilliant advice and tips for times-savvy, good-for-you meals. * YOU Magazine *Melissa is the Queen of the kitchen. * Marie Claire *Her recipes are wonderfully simple to make yet filling and healthy. -- Cass Chapman * GQ *Delicious and healthy. * Glamour *This looks absolutely great! -- Steve Wright * BBC Radio 2 Interview *I want to buy whatever Melissa Hemsley is selling. -- Pip McCormac * Red Magazine *Her kitchen tactics couldn’t be more down to earth. -- Amy Bryant * Stella *Colourful and vibrantly flavoured...Your next must-read... It’s feelgood food that’s filling, flavoursome and foolproof too. * Get the Gloss *Melissa is balanced, colourful and multi-faceted. -- Rachel Khoo * Khoollect *[Melissa's] food is just spot on. -- Gaby Roslin * BBC Radio London *Eat Happy is one of the best healthy cookbooks if you're into comfort food. * Women's Health *Delicious soup. * Goop.com *Table of Contents 1: Introduction 2: Making it work for you 3: Cooking notes 4: Time-saving tips for 30-minute meals 1: Breakfast & brunch 1: Quinoa power porridge 2: ‘apple pie’ buckwheat porridge 3: quick quinoa bread 4: easy granola 5: smoked mackerel pate 6: spinach & smoked trout muffins 7: pizza omelette 8: Turkish scrambled eggs 9: Indian-spiced cabbage scramble 10: Harissa greens with eggs & feta 11: Fried eggs, avocado & smoky bean tacos 12: Smocked mackerel & jalapeno salsa tacos 13: Spiced beans & halloumi 14: NYC-style big blinis 15: Birthday breakfast 2: Bowl Food 1: Monday miso noodle soup 2: Greek red lentils 3: French lentil stew with gremolata 4: Big-batch dahl with coriander yoghurt 5: Lentil & bean chilli with guacamole 6: Chunky tagine-style stew 7: Lime & avocado gazpacho 8: Creamy watercress, pea & mint soup 9: Ginger miso sunshine soup 10: Tuscan bean soup with Parmesan bites 11: Family-favourite sausage stew 12: Spanish chickpea & almond stew 13: Easy ratatouille 14: Sweet potato & cauliflower curry 15: Courgette risotto with a pesto swirl 16: Malaysian noodle soup 17: Coconut mushroom & chicken soup 18: Waste not, want not bowl 3: Meat 1: One-pan pesto chicken with summer vegetables 2: Parmesan chicken goujons with avocado ranch dip 3: Italian chicken stew 4: Fajita party 5: Easy chicken & tomato curry 6: Chicken katsu curry 7: Za’atar chicken tray bake with lemon herb drizzle 8: Korean chicken with sesame sprinkle 9: Asian turkey & carrot burgers in lettuce cups 10: Hoisin duck pancakes 11: Beef & carrot koftas with chopped salad 12: Spiced lamb in baked aubergine boats 13: Spiced lamb chops with mint oil 14: Sausage & kale tray bake with mustard drizzle 15: Filipino-style steak & onions 16: Mamma mia meatballs 4: Fish 1: Japanese fish with wasabi pea dip 2: Thai cauliflower fried rice with prawns 3: Baked hake with jalapeno salsa 4: Ginger fish burgers 5: Sardine fishcakes with pea & rocket salad 6: Grilled mullet with Greek salad 7: Garlic tapas prawns 8: Kerala turmeric fish curry 9: Five-spice sea bass 10: Fish en papillote 11: Harissa fish with herby cauliflower couscous 12: Sesame salmon & miso tray bake 13: Spicy salmon teriyaki 14: Grilled mackerel with tamarind ginger greens 5: Vegetable mains 1: Pad Thai noodles 2: Spicy nutty noodles with fried eggs 3: Singapore noodles 4: Chinese fried quinoa with spicy garlic sesame oil 5: Thai green vegetable curry 6: Turkish wraps with spinach & feta 7: Warm celeriac salad Nicoise 8: Broccoli falafels with tahini lemon drizzle 9: Mexican bean burgers 10: Veggie cottage pie with cauliflower mash 11: Spiced halloumi & chickpeas with black quinoa tabbouleh 12: Buckwheat pizza 13: Squash rice Spanish style 14: Mushroom bourgignon with butternut squash 6: Salads 1: Watermelon, feta & griddled avocado with olive dressing 2: Sesame carrot & courgette noodle salad/stir-fry 3: Freestyle quinoa salad 4: Refreshing ginger noodle & seaweed salad 5: Za’atar salad 6: Herb & pak choi salad 7: Caprese salad with figs 8: California-style kale salad with avocado dressing 9: Best mixed side salad 10: Salsa salad 11: Slaw in seconds 12: Hot-smoked trout with a beetroot fennel salad & scandi-style dressing 13: BLT salad with asparagus 14: Spicy Thai beef salad 15: Lentil salad with garlic yoghurt dressing 7: Sides 1: Roast carrots with pomegranate molasses 2: Chickpea wraps with za’atar 3: Buckwheat naans with garlic butter 4: Basil & lemon quinoa 5: Kung pao green beans 6: Heavenly halloumi salad with carrot top pesto 7: Roast cauliflower with Vietnamese dressing 8: Butter bean mash 9: Brussels sprouts with Stilton & cranberries 10: Ginger, garlic pack choi & mushrooms 11: Quickly pickled veg 12: Carrot fritters 13: Killer kale 14: Broccoli & beans with garlic & anchovies 15: Roast vegetable tray bake 16: Butternut squash fries & spiced ketchup 8: Snacks, dips & drinks 1: Chickpea crackers 2: Roasted & spiced carrot hummus 3: Broccoli, pea & feta dip 4: Olive & black bean tapenade 5: Cheeky tzatziki 6: Buckwheat blinis with spiced feta 7: Mug of miso egg broth 8: Scoth eggs 9: Bombay spice mix 9: Sweets 1: Happiness balls 2: Choc chip cookies 3: Soft serve banana ‘ice cream’ 4: Banoffee pie in a glass 5: Chocolate chickpea squares 6: Chocolate coconut clusters 7: Little chocolate pots 8: Ginger fruit & Nut muffins 9: Roasted fruit with cardamom & ginger yoghurt 10: Apple & blackberry crumble 11: Lemon & lime drizzle cupcakes 12: Any time blueberry bake 13: Celebration cake 10: Drinks 1: Green go-getter smoothie 2: Just green enough juice 3: Bananarama smoothie 4: Mint hot choccy or mint choc shake 5: Turbo turmeric lime tea (hot or iced) 6: Mint tea with ginger & lemongrass (hot or iced) 7: Grapefruit & cucumber gin fizz 8: Vodka & blackberry mint sparkler 11: Store cupboard 12: Fridge & freezer 13: Equipment 14: Kitchen swaps & saves 15: Leftovers & making something out of nothing Basics

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Book SynopsisThere is nothing quite as comforting and nourishing as a warm bowl of soup — enjoy over 70 recipes for everything from broths and chowders to dunkers and dippers. Nourishing, hearty and often easy to whip up, soup is a staple that has true range and appeal to all. Soups are soothing, filling and a great way to use up leftovers or pack in nutrition and vegetables for the perfect bowl of both virtue and comfort. From sensational starters to feel-good main courses, this book contains over 70 recipes for everything from a silky Butternut Squash Soup to a rich Langoustine Bisque. There are soups for every occasion, all of them brimming with flavour. When in need of something good for the soul, look to Chicken Noodle Broth or Chilled Broad Bean, Pea and Mint Soup. For those cold winter afternoons that call for something earthier, Roasted Cream of Tomato Soup with Pesto or French Onion Soup with Gruyere Rarebit are just the ticket. For ultimate nourishment, try Italian Wedding Soup or a classic Minestrone. Dinner parties and special occasions may call for an ocean-based bowl such as Clam Chowder or Prawn Gumbo, whilst those keen for global tastes may lean towards Costa Rican Black Bean Soup, or Korean-style Beef Broth. Occasions that require more indulgent treats can be fulfilled with whipping up Boxing Day Turkey Soup or Lasagne Soup. This book is also complete with recipes for dunkers and dippers, with everything from toasties and sandwiches, to crisp-breads and wraps. Feel-good and tasty, this book is a soup bible no matter the reason or season!

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Book SynopsisRecipes for delicious home-cooked food from Nigerian sisters The Flygerians, leading personalities in the fast-emerging and popular West African food scene.Street food with a touch of magic—The Flygerians deserve to soar high—Jimi Famurewa, award-winning food critic, The Evening Standard, London Meet two inseparable sisters, Jo and Jess Edun, who are bringing the sweet taste of Nigeria to the UK food scene. Inspired by their Grandma''s joyful cooking, they are keeping her legacy alive in their restaurant and pop-up residencies. Local heroes themselves, these siblings are striving to make a positive impact through food and the social connections it can create. They believe great food should bring speak to your soul and warm the heart. Visit and as well as Supermalt wings, smokey jollof, pounded yam and rum punch, customers can expect good vibes, care of the Afrobeats soundtrack and hang out with diners who insist it is the best Nigerian f

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Book SynopsisFood Plants of the World is a comprehensive overview of the commercially important plants that provide us with food, beverages, spices and flavours. It includes descriptions of around 380 food and flavour plants and their close relatives. For each plant, the following information is given: plant description, origin & history, cultivation & harvesting, culinary uses & properties, and nutritional value. This revised edition is thoroughly updated throughout, and includes around 30 additional species, as well as an introduction to functional foods. This is an indispensable reference guide for anyone interested in the botanical origin of food ingredients and flavours.Table of Contents0: (Contents of current edition) 1: Preface 2: Intro 3: Regions of origin 4: Cereals 5: Pulses (legumes) 6: Nuts and seeds 7: Fruits 8: Vegetables 9: Culinary herbs 10: Sugars, gums, gels and starches 11: Beverages 12: Spices and flavours 13: The plants in alphabetical order 14: Nutrients, diets and health 15: Quick guide to food plants 16: Glossary 17: Further reading

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Book SynopsisBilingual cookery book, full of recipes and colour photos of the family created by Colleen Ramsey. This beautifully designed book will be published to coincide with Colleen''s first cookery series on S4C in December.

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Book SynopsisA book of tasty recipes for all the family created by school Chef Martin Harrington

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Book SynopsisFrom the best-selling, award winning author of No Dig Organic Home and Garden, Stephanie Hafferty offers a pathway to low cost, zero waste and as plastic free living as possible. She shows you the advantages and pleasures of cooking seasonally and making organic products for you and your family's health and happiness. Learn how to be resourceful, creative and inspired by what is seasonal and close to hand for a 100% organic home. Make your own: *Main meals, sides, soups and salads *Store cupboard ingredients like flavoured salts, vinegars, herb mixes, essences *Drinks (including cordials, teas and liqueurs) *Soaps, balms, cleansers, toothpaste and much more!

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Book SynopsisGravenstein, Coe's Golden Drop, Cox's Orange Pippin: the names sound like something from Tolkien or the ingredients of a magic potion. But as befits their magical appellations, apples have transfixed and beguiled humans for thousands of years. Erika Janik explores the importance of a fruit, born in the mountains of Kazakhstan, which has became a favourite almost everywhere. Apples have played their part in starting the Trojan War, the discovery of gravity and the settling of America, and you can even use them to predict the future. Apples also make for good drinking, and Janik relates the history of cider in Europe and America. From the Garden of Eden and the wicked queen's apple in the story of Snow White to Johnny Appleseed and the Apple computer, apples have been a universal source of sustenance, health and legend from ancient times to the present. Food and history lovers will devour this surprising history of one of the world's most loved and prolific fruits.

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Book SynopsisAll the major poets of Rome can be represented by something they wrote about food. They tell us how we taste it, where to get it, how to serve it, how and with whom to eat it, what and how much to drink with it, and how to get or avoid invitations to meals. Their subjects include vegetarianism, food-snobs and mythology. They also considered the idea of forbidden food. After all, the main preoccupations of human beings in any age can be brought in on the same trays as the food and drink. Sex, death, slavery, gardening, religion and the family are included, one way or another, in the verses printed and translated here. Alistair Elliot has chosen widely from Latin literature, from humble graffiti to the most famous and most memorable; from the oldest (Ennius) to those writing at the high-point of Empire (Juvenal). The lover of poetry will admire the vigorous translations; the student of Latin will welcome the many styles and means of expression contained within a short compass.

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Book SynopsisEveryday Thai Cooking brings you the secrets of cooking delicious Thai food straight from Thailand. Author Siripan Akvanich draws on her years of experience of cooking for her restaurant customers in Thailand to enable you to create authentic Thai dishes, ranging from curries and meat and fish dishes to wonderful Thai desserts. With clear instructions and insider tips, Siripan helps you bring these dishes - many of them traditional family recipes - to life and shows you how to make them a-roi (delicious)! Everyday Thai Cooking shows you how straightforward it can be to cook wonderful Thai food, and how you can juggle the array of tasty and spicy (if you want) flavours to get just the right taste.Trade Review'At last Siripan has the opportunity to share her lifetime secrets of authentic Thai cooking with these easy-to-follow recipes. Simply delicious!' Sirima Narongrit (Lek), owner of Coco 51 in Hua Hin,. 'Clearly explains how straightforward it can be to make truly delicious authentic Thai meals.' Easy Food.Table of ContentsContents; Introduction; 1. A little history; 2. The quick and the easy; 3. Some thoughts about herbs and spices; 4. Authentic Thai Cuisine; 5. Something to drink; 6. Stir-frying and basic recipe; 7. Soups; 8. Salads; 9. Steamed dishes; 10. Stir-fried dishes; 11. Grilled and deep-fried; 12. Curries; 13. Thai Vegetarian Dishes; 14. Desserts; Conversion Charts; Index.

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Book SynopsisHome brewing and wine-making is fun, easy and hugely satisfying. If you garden or forage,can follow a recipe or make jam, and you enjoy a drink, this is the book for you. Andy's no-nonsense, easy-to-follow guide will enable the beginner and inspire the expertwith over 100 recipes including beer made from hops and but also yarrow, mugwort, elderand other foraged plants, great tasting wines from fruit, vegetables and the hedgerows,cider and perry from apples and pears, cordials from the leaves of a range of trees, and teas and fizzy drinks from herbs and wayside flowers.- Discover the secret language of home brewing and drinks making.- Make cheap, wholesome drinks, to your preferred taste and strengthin little time, with minimum fuss and no need for expensive equipment.- Turn your garden into a drinkers' paradise.- Find where and how to forage for success.- Impress your friends with the weird, wonderful and just plain tasty.Try Carrot Whisky, Sloe and Damson Rum, Parsnip Sherry, Elderberry and Blackberry Wine,Pumpkin Beer, Broom Tonic, Meadowsweet tea as well as classics such as Elderflowerchampagne, sloe gin, prison brew... Cheers!Trade ReviewSome guys have all the luck. Andy Hamilton has 'road tested' over 100 DIY drinks - many of them pleasantly alcoholic- to be made from the plants of the garden, hedge, field and wood, and has brought the results to the pages of his Booze for Free. The result is a home imbiber's delight, full of lore, sense, entertainment, humour, botany, history and tongue-tantalizing recipes. Hamilton has that wholly underrated, but absolutely essential skill in a practical matters, of writing with pure clarity and absolute readability. His recipes won't let you down. You may fall down after sampling some of the stronger brews, but that's another matter -- John Lewis-Stempel, author of THE WILD LIFE: A YEAR LIVING ON WILD FOODFor those who give a damn about the planet but still want to enjoy a beautifully crafted pint of the finest, Booze for Free is absolutely compulsory reading. Sláinte Andy -- Mark Boyle, author of THE MONEYLESS MANWow... it's brilliant! So many mouthwateringly delicious ideas and recipes!... But this is so much more than a 'recipe' book. Packed with fascinating and useful information about the world of foraging, not to mention a good pinch of humour, it makes me want to abandon life as I know it -- Brigit Strawbridge, star of ‘It’s Not Easy Being Green’Booze for Free is a book-of-the year contender... a book which I'll be reading again and again (trying out recipes and techniques as I go along), and you'd have to be drunk not to want to do the same! * www.realepicurean.com *Andy's book reveals the treasure trove in our hedgerows, fields and woodlands -- Kate Humble

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Book SynopsisA vibrant celebration of the vegetables and fruits of Italy in all their seasonal glory.-Anything that Olivia cooks is something I want to eat' Emiko DaviesA hymn to Italy's culinary calendar her deep love of the country's fresh produce shines through.' Waitrose FOODA beautiful book full of good and approachable recipes, but also real and purposeful.' Rachel Roddy-Stagioni, meaning seasons' in Italian, will take you on a journey through the culinary year with recipes for every craving and occasion. Chef and food writer Olivia Cavalli brings together traditional recipes and contemporary creations with an enthusiastic aim to put the best produce of each moment centre stage.From refreshing summer salads to steaming bowls of wintery pasta, you'll find classics such as aubergine parmigiana, stuffed tomatoes and amaretti peaches alongside more unusual combinations of chestnut gnocchi, grape focaccia and courgette cake. The occasional addition of meat and fish enhances rather than dominates,

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Book SynopsisThe Welsh Cheese Cookbook features a selection of recipes celebrating Wales'' plethora of delicious cheeses. With recipes including Asparagus and Aberwen Puffs, Pantysgawn with Mediterranean Salsa, Caerphilly and Leek Pancake Dome and Glamorgan Sausages. Complemented with tasteful colour photographs.

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Book SynopsisEat Bike Cook brings together 40 delicious easy recipes created to meet the energy demands of cyclists, with tips, hacks and food diaries from women cyclists, both professionals and enthusiastic amateurs. There are quick, up-and-at-'em breakfast ideas to charge you up pre-ride, energy-boosting back pocket picnics to keep you going strong while you're on the road and wonderfully restorative main meals to share with friends once you've crossed the finish line. With stunning food photography and illustrations by Kitty Pemberton-Platt, whose drawings have lit up Instagram with their honest visualisations of what female cyclists really eat. As well as providing inspiration on easy and tasty ways to fuel for days on the bike, Eat Bike Cook is a celebration of the female cycling community: of the great chat in a cafe mid-ride, of the handful of Haribos that gets you through the last 25km and the shared beer and burger at the end of the day.Trade Review'Both a genuinely useful collection of solid recipes for Sunday spinners and sportive-smashers alike, and a fascinating and refreshingly non-judgemental glimpse into other people’s ride-day routines – who knew you could cram so much into a jersey pocket?!' -- Felicity Cloake, author of Another Croissant for the Road'A really intelligent & usable format for a cookbook, with insights from some serious hitters like Tiffany Cromwell and Lizzy Banks - clever stuff' -- Alan Murchison (author of The Cycling Chef)

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Book SynopsisA simple design object to overcome food scarcity. The sausage is one of mankind's first-ever designed food items. A paragon of efficient butchery, it was designed to make the most of animal protein in times of scarcity, and dates back as far as 3300 BCE. Today, the sausage remains a cornerstone of our food culture. England alone has over 470 different types of breakfast sausages! Now, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich-food. Meat, in particular, will be scarce. One reason for this is over-consumption: in today's world, we simply consume too many animal products. So can we look to the sausage to provide a solution once again, in order to reduce the consumption of meat? Can the use of new ingredients replace the meat and increase the diversity of our diets? To answer these questions, a chef of molecular gastronomy, a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients - like insects, nuts, and legumes - to create the "future sausage. ' This book takes the reader on a journey through all the building blocks of a sausage and presents lesser-known ingredients, carefully selected for their "future potential." AUTHOR: Carolien Niebling, born 1984, is a designer and researcher who specialises in food-related projects and lives and works in Lausanne. She graduated ECAL Master in Product Design in 2014. 174 illustrations

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