Cookery Books

Book SynopsisTHE FIRST BOOK FROM THE SOCIAL MEDIA BAKING STAR WITH 10 MILLION FOLLOWERS.100 easy and delicious recipes, including brand-new creations as well as the most popular posts from online.I'm Eloise, known online as Fitwaffle, and welcome to my first book! I've collected 100 of my most-loved and brand-new recipes to make baking so simple.Find fifty 3-ingredient recipes, including my crowd-pleasing Cookies and Cream Cake and delicious Chocolate Caramel Fudge, plus all of your favourite 4- and 5-ingredient recipes including Speculoos Ice Cream and a cinnamon roll made in a mug! Finally, you'll find a chapter of my most popular special occasion bakes that need a few more ingredients but are totally worth it!

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Book Synopsis**THE SUNDAY TIMES BESTSELLER****Nigella returns to the BBC for Christmas 2023 in Nigella’s Amsterdam Christmas Special**Let Nigella guide you through the winter with the ultimate in comfort cooking. Featuring all the inspiring, achievable, and delicious recipes from her BBC TV series plus many more.Nigella Lawson is a champion of the home cook, and this book celebrates the food she loves to cook for friends and family. The recipes are warming, comforting, and inspirational, from new riffs on classic dishes - including Chicken Fricassée and Sticky Toffee Pudding - to adventures in a host of new dishes and ingredients, from Aubergine Fatteh to White Miso Hummus.AT MY TABLE includes dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Indian-Spiced Chicken and Potato Traybake and Chilli Mint Lamb Cutlets; plus a host of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa.No Nigella cookbook would be complete without sweet treats, and AT MY TABLE is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Crème Fraîche set to become family favourites.As Nigella writes, 'happiness is best shared'.. The perfect gift for food-lovers this festive season, these recipes will be served and savoured at your own kitchen table just as they are at hers.'I'd happily cook from this book every night' Bee Wilson'Bursting with what will be instant Nigella classics' Good HousekeepingTrade ReviewNigella is the voice of reason in the food madness that surrounds us -- Katy McGuinness * Irish Independent *Lawson’s genius is in offering dishes that you want to cook immediately (and that you know she cooks all the time – the recipes just read that way), in the most elegant prose. A gal who writes better than Elizabeth David and can tell you what to eat on a Friday night in front of the telly? That’s my kind of food writer -- Diana Henry * Daily Telegraph *This book is packed with ideas for meals that can be easily rustled up from what you have in the fridge or find in your local food shop. Despite the simplicity, though, each recipe features a unique Nigella twist -- Bianca Barratt * Evening Standard *Nigella Lawson provides a selection of recipes that will inspire even the most jaded cook to try something new * Bookseller *While her last cookbook, Simply Nigella, favoured a pared-back cooking style, her latest, At My Table, is bursting with what will be instant Nigella classics – not to mention encouraging late-night visits to the fridge for leftovers. This is a book for those who see food as sheer pleasure -- Jessica Callan * Good Housekeeping *

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Book SynopsisBrand new from Bradt is Okinawa and Japan''s Southwest Islands, the sole travel guidebook dedicated to the archipelago stretching from the southern tip of mainland Japan to Taiwan, whose landscapes include award-winning beaches, coral reefs, tropical jungles and ancient forests. This guide contains all the detailed information that travellers need to get the most out of their visit, from accommodation and restaurants to transport and sights. Japan expert Jo Davey complements this with rich context and entertaining insights to help readers understand this fascinating region, covering culture, recipes, architectural highlights, historical episodes and traditional folktales.Japan''s Southwest Islands are a remote but rewarding and geographically diverse area that comprises the Satsunan Islands (formed of the Osumi and Amami islands) and the Ryukyu Islands (consisting of the Okinawa, Kerama, Miyako and Yaeyama islands). The capital city of Naha on Okinawa-honto is a bright and busy hub of

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Book SynopsisTHE TOP 10 SUNDAY TIMES BESTSELLER Shortlisted for the André Simon Food and Drink Book Awards for 2019 'A beautifully textured tour around the cheeseboard' Simon Garfield 'Full of flavour' Sunday Times 'A delightful and informative romp' Bee Wilson, Guardian 'His encounters with modern-day practitioners fizz with infectious delight' John Walsh, Sunday Times Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale. This is a cheesemonger's odyssey, a celebration of history, innovation and taste - and the book all cheese and history lovers will want to devour this Christmas.Trade ReviewA delightful and informative romp through centuries of British cheesemaking ... it would make a fine Christmas present, along with a wedge of Sparkenhoe red leicester' * Guardian *Palmer writes with pace and passion, and his encounters with modern-day practitioners fizz with infectious delight ... Full of flavour * Sunday Times *Part history, part travelogue and part tasting menu ... an utter delight, rousing, infectiously impassioned and inspiring * Stephanie Sy-Quia, The Spectator *We are taught in school that history is about kings and queens and posh people sitting on horses, but Ned Palmer teaches us that in fact, correctly understood, history is mainly about cheese. I hugely enjoyed his engaging, learned, funny, surprising book. Palmer wears his extraordinary range of knowledge lightly, but he is serious too. His book is history from below, from the perspective of daily life; it talks about the food and the life and the needs of unfamous people. A Cheesemonger's History of the British Isles is the best kind of social history, the kind you can eatA beautifully textured tour around the cheeseboard.A fabulous, fascinating Cheese Odyssey.Following the history of cheese from its neolithic beginnings right up to the modern day, Ned takes you on an entrancing journey through cheese and British history itself, meeting dozens of dedicated cheesemaker's along the way. Ned Palmer is a erudite, charming guide to all things cheese - and his book will make you want to eat nothing but cheese all day long.As an author of historical fiction, I was impressed by Ned's command of history but also delighted by his light, fluid and professional writing style - which was, in turn, funny, fascinating, and sometimes even profound. From Medieval monastic cheese-making to the horrors of the Milk Marketing Board, Ned charts a gripping and often mouth-watering course through the culture behind bacterial cultures. He has the true food-writer's gift of inspiring wild cravings in the reader. Reading late into the night, I constantly had to fight the urge to raid the cheese box in the fridge. Not always successfully. This book is a triumphant paean to the fine art of cheese-making, past and present, and a must-buy for anyone who appreciates good food - and good history. A truly cheese-mongous achievement!Palmer's writing is loquacious; it is as if he has leant across the counter to regale you with tales of when he was a 'younger monger'. His history is an utter delight, rousing, infectiously impassioned and inspiring of pride * Spectator *Palmer is both a cheesemonger and a cheese historian - encyclopedic, forensic and geekily obsessed with the stuff. He writes in a jolly patter: warm, wry and deliciously digressive. * Financial Times *Ripe with fascinating facts and anecdotes * Sunday Telegraph *The book is a treasure trove of amusing asides and anecdotes, such as the one about the 17th-century Welsh justice of the peace who assessed a defendant's guilt by his ability to swallow "enchanted" cheese. * The Times *One of the best cookery books to get you through lockdown... fab -- The Scotsman

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Book SynopsisThe perfect collection of recipes to equip and inspire anyone starting out on their vegan journey.60 deliciously achievable recipes from creative chef, teacher, and nutritionist Dunja Gulin that will convert even non-vegans! Clear, accessible information about key vegan ingredients, getting all the essential vitamins and minerals on a vegan diet, making clever substitutions and how to make and buy everyday storecupboard basics. Recipes range from tasty breakfast and brunch ideas to simple, fun food for every day, including spicy burgers with sweet potato wedges, tofu sandwiches and a versatile pizza base. Stylish dishes such as warm spelt and asparagus salad, minestrone with pearl barley, hazelnut panna cotta and cheat’s ice cream make delicious vegan entertaining easy. Also included are instructions on how to make nutritious nut milks and cheeses so that vegans don’t have to miss out on their dairy favorites.

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Book SynopsisOver 100 recipes for the best-loved dishes and a masterclass in Italian cooking from a hugely experienced teacher. Expert step-by-step instructions to achieve perfect results every time you cook. Choose from antipasti, pasta, gnocchi & polenta, pizza & bread, plus salads, vegetables, meat, and sweet things.With good ingredients, a little basic cooking knowledge and a big warm cook''s heart, you will be ready to cook the best Italian food. Italian cooking techniques are simple, because good natural ingredients need nothing much done to them to create great food. Beginning with the basic principles and moving on to more sophisticated recipes, the masterclasses included cover everyday foods as well as more ambitious dishes. In addition, mini step-by-steps offer professional tips on preparing key Italian ingredeints, guaranteeing perfect results every time you cook. Choose from Antipasti such as Fresh Tuna Carpaccio and Traditional Peasant Tomato and Garlic Bruschetta, or Soups like La Ribollita or Chestnut and Pancetta Soup, through to meaty offerings such as Meatballs with Porcini Mushrooms and Pecorino and Grilled sausages with Tomato and Sage Bean Stew. Italian Chocolate Truffles and Zabaglione, to name just a few, finish off this wonderful collection of authentic Italian recipes.

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Book SynopsisOver 65 delightful recipes for BAR BITES, COCKTAILS and SPRITZES that you transport you to the bustling excitement of an Italian post-work APERITIVO!

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Book SynopsisMaster the art of putting together the PERFECT MEZZE with thistempting collection of over 50 recipes.

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Book SynopsisOver 70 recipesthat celebrate Malaysia's UNIQUE FUSION of Malay, Chinese, Indian and Indigenous flavours.

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Book SynopsisIn Everyday Harumi, now reissed as an attractive jacketed paperback, Harumi Kurihara, Japan's most popular cookery writer, selects her favourite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Using many of her favourite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step-by-step instructions that show key Japanese cooking techniques. Texture and flavour are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard.Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.Trade ReviewHarumi Kurihara is Japan's answer to Delia Smith. She is hugely popular and her recipes are homely and easy to follow - DeliciousAn unrelenting culinary force in her native land - the GuardianMs. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan ... Her food ... has both a delicate balance of flavours and a stylish mashing of influences - The New York Times

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Book SynopsisNew Zealand''s favourite and bestselling cookbook!The Edmonds Cookery Book has been an essential ingredient in New Zealand kitchens for over 100 years. Containing a wide selection of both baking and cooking recipes that are sure to be a success from Afghans to Bacon and Egg Pie.It''s not a Kiwi Kitchen without Edmonds.

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Book SynopsisHere is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pâtés, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigsons Charcuterie and French Pork Cookery is a guidebook and a recipe book. Written in her inimitable style, she describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.Trade Review"Jane Grigson left to the English-speaking world a legacy of fine writing on food and cookery for which no exact parallel exists..." Alan Davidson "Jane Grigson likes to conjure. She is marvellous at putting food into a culture-context..." The Times

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Book SynopsisElizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. French Provincial Cooking should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as `what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French speciality. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelette: `As everybody knows, there is only one infallible recipe for the perfect omelette: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed with an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelettes, eggs ‘should not really be beaten at all, but stirred,’ whereas for scrambled eggs, they should be ’very well beaten’) are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of French Provincial Cooking has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling Elizabeth David Classics.Trade ReviewIt is difficult to think of any home that can do without Elizabeth David's French Provincial Cooking.The Observer

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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 most popular Korean dishes from the streets and homes across the nation. This is food with a singular mission: to deliver maximum flavour in an approachable way. From the nourishing home-cooked meals served to generations gathered around the family table to the indulgent street eats that line the city sidewalks, Korean food is undeniably delicious. Learn to cook your favourite Korean dishes in this neon tribute to a country overflowing with culinary delights. With more than 70 classics, such as tteokbokki, japchae, and the famous bulgogi and bibimbap, to much-loved Korean barbecue and, of course, kimchi, Cook Korea! is your guide to the Korean kitchen.

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Book SynopsisSweet Treats with Bonne Maman celebrates this iconic brand with a selection of delicious bakes to make and share!Founded in 1971, Bonne Maman has become an instantly recognisable institution. With products available in 125 different countries, it remains a top-selling preserves brand across the World and has become synonymous with being a quality product, available to all.This book brings together a selection of Bonne Maman’s most delicious treats, including bakes such as marble cake, banana bread, madeleines, cookies, linzer biscuits, shortbreads and double chocolate muffins…perfect for snacks and to share with family and friends!

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Book SynopsisKlaus St. Rainer owns and runs the internationally renowned Goldene Bar in Munich, Germany. He is dedicated to creating the perfect cocktail and relies on classic tools and techniques, combining these with new and exciting flavors. He is a member of the jury that judges the most important international contest for bartenders worldwide. Klaus was voted Bartender of the Year at the Mixology Bar Awards, and his bar was chosen as Bar of the Year in 2013.

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Book SynopsisIn Feast, acclaimed cookery writer Sarah Rankinbrings together almost 100 recipes starters, mains, puddings as well as accompaniments and drinks which will help you cater for any kind of occasion that requires that extra bit of special thought to make it a meal to remember.

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Book SynopsisThis captivating cloth book is more than a comprehensive guide to whiskey. Offering a wealth of knowledge on whiskey''s rich history, production process, distilleries, and latest innovations, it also provides an insider’s look into how the best whiskey makers around the world approach their craft across both iconic brands known around the world to small microdistilleries making the best whiskey in countries not normally associated with this celebrated spirit.Through in-depth profiles and interviews with celebrated experts and the world''s best distillers, blenders and entrepreneurs, award-winning whiskey writer and author Felipe Schrieberg explores the radical changes and innovations that have shifted how whiskey around the world is produced, perceived, and consumed today.This exquisite volume is the perfect companion for both connoisseurs and novices alike. With stunning photography and an elegant design, discover why this iconic spirit h

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Book SynopsisLearn how to make meals that are out of this world with this indispensable guide to the food of the stars! Perfect for every fan, this updated edition of The Star Trek Cookbook from the New York Times bestselling author comes with brand-new and delicious recipes, tantalizing visuals, and easy-to-follow instructions and advice to make the best foods from the future. With all-new recipes right beside timeless classics, food stylist and New York Times bestselling author Chelsea Monroe-Cassel’s reimagining of The Star Trek Cookbook presents a visual feast along with complete guides on favorite foods from across Star Trek, adapted for easy use in 21st-century kitchens. Themed as a Starfleet-sponsored collection of recipes from across multiple quadrants and cultures, and intended to foster better understanding of different species from a human perspective with its Earth-centric ingredients, this must-have cookbook embraces the best of Star Trek and its core message of hope, acceptance, and exploration in the spirit of gastrodiplomacy.

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Book SynopsisThis pocket-sized handbook is the perfect gift for coffee connoisseurs, those looking to grind and brew their own beans, and anyone who appreciates a cup of coffee with or without caffeine. If you're like most people, you start every day with a hot cup of joe. But beyond Starbucks or Nescafe, there's a whole culture of coffee waiting to be discovered. There are dozens of distinct brewing methods and recipes, with bean type, roast, and preparation working together to create unique tastes, textures, and aromas. Coffee is embedded in the traditions of many cultures around the world and is shared with others through ceremonies that integrate unique customs, foods, and accessories. Within the pages of Stuff Every Coffee Lover Should Know, coffee lovers of all levels will find useful information, helpful how-tos, and fascinating trivia, including How to Brew Coffee; Caffeine Content 101 Coffee Growing Regions Coffee Traditions around the World How to Host a Coffee Cupping Coffee CocktailsTrade Review“Packed with an unbelievable amount of coffee-related knowledge...this little book would make the perfect gift for any coffee lover!”—San Francisco Book Review, 5 star review

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Book SynopsisDiscover the wonderful world of natural wine? without all the drama.Award-winning sommelier Honey Spencer opens up the world of natural wine and shows us how to embrace all its unique beauty as she shares her straightforward advice on how to find, choose, pair and enjoy all that each glass has to offer.Alongside her masterful wine knowledge, Honey shines a light on the most innovative newcomers and leading women in the industry ? including winemakers, importers and sommeliers from around the world ? revealing the exciting personalities, stories and techniques behind natural winemaking in countries such as Italy, Georgia, the USA, Australia and more.You?ll also find a unique selection of recipes and pairing notes from world-famous chefs, alongside an easily digestible glossary to make quick sense of winemaking in a way that truly opens up the world of natural wine to anyone that wants to enjoy it.This book is perfect for wine lovers and anyone interested in trying natural wine but is not sure where to start.Includes profiles on: ?Sir? Doug Wregg (Les Caves de Pyrene, UK); Meli Ligas (Ktima Ligas, Greece); Christina Rasmussen (Littlewine, global); Sophie Evans (Sophie Evans Wine, UK); Fleur Godart (Cuvées Militantes, France); Monique Millton and Tim Webber (Manon Farm, Australia); Stefano Colombo (Bar Brutal, Spain); Ava Mees List (noma, Denmark); Ketevan Berishvili (GoGo Wine, Georgia); Eddie Chami (Mersel Wine, Lebanon); Isabelle Legeron (RAW WINE fair, global); Gina Giugni (Lady of the Sunshine, USA); Sonia Gambino (Gustinella Wine, Italy); Stephanie and Eduard Tscheppe (Gut Oggau, Austria); Margaux Aubry ? (Naughty Piglets, UK) Discover the world of natural wine? without all the drama. Honey Spencer is determined to help everyone understand and enjoy all that each unique glass has to offer.Honey has worked as a sommelier at some of the world?s best restaurants, and in this book, shares her knowledge of wine, aiming to dispel the myths surrounding natural wine to reveal the magic behind the most exciting movement in the wine world.By introducing some of the most innovative newcomers and leading women in the industry, including winemakers, importers and sommeliers from countries around the world, Honey shines a light on how people are producing natural wine in Italy, Slovenia, Georgia, Australia and more. Honey also shares her most straight-forward tips on how to find, choose, pair and taste natural wine for the most enjoyable, drama-free experience to select the right natural wine for any occasion.This is the ideal gift for wine lovers and anyone interested in natural wine who might not be sure where to start. The book also includes a unique selection of recipes and pairing notes from world-famous chefs, alongside an easily digestible glossary to make quick sense of key wine-making jargon in a way that truly opens up the world of natural wine to anyone that wants to enjoy it.Includes profiles on: ?Sir? Doug Wregg (Les Caves de Pyrene, UK); Meli Ligas (Ktima Ligas, Greece); Christina Rasmussen (Littlewine, global); Sophie Evans (Sophie Evans Wine, UK); Fleur Godart (Cuvées Militantes, France); Monique Millton and Tim Webber (Manon Farm, Australia); Stefano Colombo (Bar Brutal, Spain); Ava Mees List (noma, Denmark); Ketevan Berishvili (GoGo Wine, Georgia); Eddie Chami (Mersel Wine, Lebanon); Isabelle Legeron (RAW WINE fair, global); Gina Giugni (Lady of the Sunshine, USA); Sonia Gambino (Gustinella Wine, Italy); Stephanie and Eduard Tscheppe (Gut Oggau, Austria); Margaux Aubry ? (Naughty Piglets, UK)

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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 SynopsisJAMES BEARD AWARD WINNER • An illustrated collection of nearly 300 cocktail recipes from the award-winning NoMad Bar, with locations in New York, Los Angeles, and Las Vegas.Originally published as a separate book packaged inside The NoMad Cookbook, this revised and stand-alone edition of The NoMad Cocktail Book features more than 100 brand-new recipes (for a total of more than 300 recipes), a service manual explaining the art of drink-making according to the NoMad, and 30 new full-color cocktail illustrations (for a total of more than 80 color and black-and-white illustrations). Organized by type of beverage from aperitifs and classics to light, dark, and soft cocktails and syrups/infusions, this comprehensive guide shares the secrets of bar director Leo Robitschek's award-winning cocktail program. The NoMad Bar celebrates classically focused cocktails, while delving into new arenas such as festive, large-format drinks and a selection of reserve

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Book SynopsisNEW YORK TIMES BESTSELLER • The eagerly anticipated new cookbook with 100+ recipes from the author of The MeatEater Fish and Game CookbookIn his previous books, outdoorsman and hunter Steven Rinella brought wild game into the kitchen, teaching readers how to butcher and cook wild fish and game to create standout dishes with reliable results. Now, Rinella is hauling the kitchen outdoors, with a cookbook that celebrates the possibilities of open-air wild game cooking. Because food just tastes better when it’s caught, cooked, and eaten outside.  Each chapter covers a different outdoor cooking method—grilling, smoking, cooking over coals. Throughout, recipes are tagged for backyard cooking, car camping, or backpacking. There’s something here for everyone who loves the outdoors, from backyard grill masters to backcountry big game hunters. The over 100 easy-to-follow recipes include:• Stuffed Game

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Book Synopsis200 DELICIOUS SOUP RECIPES FOR EVERY SEASONSoup is the ultimate comfort food: warm, filling and satisfying. It is also extremely good for you - most soups are low in fat and packed with nutrients, especially if they are homemade. Hamlyn All Colour Cookbook: 200 Soups provides you with recipes for everything from classic favourites, such as Potato and parsley soup, to creative new ideas. The book also contains a section on chilled soups, perfect for when the weather begins to get warmer. Each recipe is accompanied by easy-to-follow instructions and a full page colour photograph to ensure perfect results every time.Check out some of the other titles in the series:Hamlyn All Colour Cookery: 200 Halogen Oven RecipesHamlyn All Colour Cookery: 200 Fast Vegetarian RecipesHamlyn All Colour Cookery: 200 Cakes & BakesHamlyn All Colour Cookery: 200 Gluten-Free RecipesHamlyn All Colour Cookery: 200 Really Easy RecipesHamlyn All Colour Cookery: 200 Pasta DishesHamlyn All Colour Cookery: 200 Tapas & Spanish DishesHamlyn All Colour Cookery: 200 More Slow Cooker RecipesHamlyn All Colour Cookery: 200 Delicious DessertsHamlyn All Colour Cookery: 200 Veggie FeastsHamlyn All Colour Cookery: 200 One Pot MealsHamlyn All Colour Cookery: 200 Student MealsHamlyn All Colour Cookery: 200 Spiralizer RecipesHamlyn All Colour Cookery: 200 Easy Indian DishesHamlyn All Colour Cookery: 200 CupcakesHamlyn All Colour Cookery: 200 Thai FavouritesHamlyn All Colour Cookery: 200 5:2 Diet RecipesHamlyn All Colour Cookery: 200 Light Slow Cooker RecipesHamlyn All Colour Cookery: 200 Easy Tagines and MoreHamlyn All Colour Cookery: 200 Low Fat DishesHamlyn All Colour Cookery: 200 Cakes & Bakes

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Book SynopsisIn the fourth River Cottage handbook, Mark Diacono tells us everything we need to know to create our own productive, organic garden, no matter where we liveTrade Review'My team at River Cottage really know how to find and cook good, fresh food. Together we are creating a series of handbooks crammed with expert information. They will be passionate, but practical so that you can have a really useful book to hand whenever you feel the urge to forage, preserve, bake, grow or cook' Hugh Fearnley-Whittingstall

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Book SynopsisThe ultimate listening party guide, Booze and Vinyl shows you how to set the mood for 70 great records from the 1950s through the 2000s. From modern craft cocktails to old standbys, prepare to shake, stir, and just plain pour your way through some of the best wax ever pressed. Wickedly designed and featuring photography throughout, Booze & Vinyl is organized by mood, from Rock to Chill, Dance, and Seduce. Each entry has liner notes that underscore the album''s musical highlights and accompanying Side A and Side B cocktail recipes that complement the music''s mood, imagery in the lyrics, or connect the drink to the artist. This is your guide to a rich listening session for one, two, or more. Among the 70 featured albums are: Sgt. Pepper''s Lonely Hearts Club, Purple Rain, Sticky Fingers, Born To Run, License to Ill, Appetite for Destruction, Thriller, Like a Virgin, Low End Theory, The Rise and Fall of Ziggy Stardust, Hotel California, Buena Vista Social Club, Back to Black, Pet Sounds, Vampire Weekend, and many more

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Book SynopsisThe ultimate reference guide to the best things to do in Paris?many of which are hidden or unexpected?from the editors of the hit online magazine.Carefully curated by the editors of the famous Do It in Paris online magazine, this must-have guide contains 450 of the best sites, attractions, and things to do with a unique twist: these exceptional destinations are the key to experiencing Paris like a local and to discovering the city?s hidden gems including little known museums, hole-in-the-wall boîtes, and other unexpected places that have a truly ?only in Paris? quality.Featuring a handsome package with a cover made from pleasantly tactile canvas-like material, this volume feels substantial in the hands and is a delight to use. It is the perfect companion for an unforgettable Parisian adventure.Organized as a stroll neighborhood by neighborhood, the book invites the user to collect impressions, memories, and keepsakes of visits to different spots, allowing it to become a true souvenir album or scrapbook of experiences.

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Book SynopsisSuzanne Mulholland, aka The Batch Lady, is a time-saving guru and family cooking expert, passionate about taking the stress out of mealtimes. Formerly a time-management expert, Suzanne took the tools from her working life and applied them to cooking when she had children. She showed a few friends how to stay organised by making meals in advance, and they encouraged her to share her recipes online. The Batch Lady was born.Suzanne now has half a million followers across her platforms. A regular on daytime TV, she spends her time developing recipes, writing books and working with brands. She is often on the public speaking circuit giving inspirational talks on saving time and starting a business. She has five Sunday Times bestselling books and an engaged global audience. She lives with her husband and two teenagers on a working hill farm in the Scottish Borders.Find her online at thebatchlady.com and @thebatchlady

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Book SynopsisThe delicious products coming from companies like Beyond Meat, Impossible Burger, and Good Catch mean you don't have to sacrifice burgers, tacos, and other meaty favorites to eat a plant-based diet.Plant-Powered Protein offers 125 recipes that use protein alternatives thoughtfully alongside other whole foods and fresh vegetables, bridging the divide between the traditional American comfort food diet and the whole foods plant-based approach. Vegan cookbook expert Nava Atlas recreates your favorites, including Kung Pao Chicken, Carne Asada Fries, BLTs, BBQ Pulled Pork Sandwiches, Gnocchi with Sausage and Peppers, Crabless Cakes, Chicken Parm, and dozens of others.These meals will satisfy staunch meat-lovers, picky eaters, and health-nuts alike. Plus, all of them are easy to prepare--perfect for your weeknight dinner, Sunday brunch, or summer BBQ.

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Book SynopsisEver since the humble potato arrived from Peru around 1730 it has been a key component of the Scottish diet. In this book Liz Ashworth introduces the heritage and history of the potato and the numerous varieties available, including information on nutritional benefits, the tattie season and how to grow your own. The recipes are organized in themed sections: Breakfasts, Snacks, Soups, Traditional Favourites, Salads, Pies, Puddings, Baking and Biscuits (including gluten free), recipes from Further Afield and Drinks.In addition to basic potato dishes (boiled and steamed; mashed; roast, sauted, chips, wedges and baked), she also includes a mouth-watering selection of recipes, from Tattie Scones, Norwegian Potato Pie and Haggis Frittata to Hot Tattie Salad, Rumbledthumps, Cheese Cottage Potato Pudding and Orkney Tattie Wine.

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Book Synopsis***'The secret to great, refreshing, stylish serves first time, every time!'Ian Buxton, author Gin: The Ultimate Companion.From the world's leading premium mixer brand, Fever-Tree Easy Mixing: More than 150 Quick and Delicious Mixed Drinks and Cocktails, is Fever-Tree's follow up to the bestselling Art of Mixing. With clever variations on the classic gin and tonic to a selection of spritzes, mules and mojitos, to some nifty no-and-low alcohol alternatives and a handful of pitchers for when the party really gets started, Fever-Tree Easy Mixing celebrates how easy it is for anyone to enjoy quick and delicious drinks at home.

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