Food & Drink Books

Book SynopsisBegin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes such as: -Tuh’u: a red beet stew with leeks dating back to 1740 BC -Globi: deep-fried cheese balls with honey and poppy seeds -Soul Cakes: yeasted buns with currants from circa 1600 -Pumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570 -And much more. Including the original recipe and Miller’s modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.Trade Review“Even if we never make these dishes of ancient times, Miller’s book is a fascinating read.” —New York Journal of Books“A great sense of humor tempers Miller’s erudition and encourages curious cooks to serve up some of these historical foods to entertain families and guests and provoke dinner table conversation.” —Booklist, Starred Review"Throughout, Miller skillfully balances history with tantalizing recipes, and manages to make even ancient fare accessible with suggested ingredient substitutions and an inviting tone. The result is a fascinating outing that will entice history buffs and home cooks alike." —Publishers Weekly“I love Tasting History and everything about this terrific cookbook. This is true time travel.” —Phil Rosenthal, host of Somebody Feed Phil“This fascinating book is a must-have for both history lovers and cooks alike. It leaves you feeling enlightened and inspired.” —John Kanell, author of Preppy Kitchen“This is the perfect book for any food history fanatic (guilty as charged), or, in truth, any food fanatic. To create a series of beautifully realized and photographed recipes that take you on a path from the earliest written clay tablets of Babylon, all the way through history to the dishes that built the Americas, is a huge undertaking. However, it is one that Max Miller achieves with all the wit, enthusiasm, accessibility, and accuracy that have made his YouTube channel such a deserved internet sensation.” —Simon Majumdar, author, television personality, and creator of the food history podcast Eat My Globe“Max Miller is not only a prodigy, utterly charming, and witty, but a first-rate historian. He brings the culinary past to life, setting old recipes in context brilliantly and making them thoroughly accessible to the intrepid modern diner.” —Ken Albala, professor of history, University of the Pacific

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Book SynopsisAs the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers an innovative and straightforward book that cuts to the core of cooking. Instead of spending time wading through the millions of recipes available in books, magazines, and on the Internet, just remember 1-2-3. That''s the ratio for cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. Biscuit dough is 3:2:1 or 3 parts flour, 2 parts liquid, 1 part fat. Change the ratio and bread dough becomes pasta dough, cake becomes muffins, and popovers become crepes. Vinaigrette is 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meat to lettuces intense flavor. Distilling dishes to their essence-using a few simple techniques and even fewer ingredients-is what every professional or home cook needs to know. Broken down into thirty-three ratios and suggestionsTrade Review"Cooking, like so many creative endeavors, is defined by relationships. For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the relationship between the flour and the water, or fat, or salt. That relationship is defined by a 'ratio,' and having a ratio in hand is like having a secret decoder ring that frees you from the tyranny of recipes. Professional cooks and bakers guard ratios passionately so it wouldn't surprise me a bit if Michael Ruhlman is forced into hiding like a modern-day Prometheus, who in handing us mortals a power better suited to the gods, has changed the balance of kitchen power forever. I for one am grateful. I suspect you will be too." —Alton Brown, author of I'm Just Here for the Food

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Book SynopsisLiving the life of a pirate requires hearty meals! The master chef Sanji reveals the recipes that power the Straw Hat crew!You can’t become King of the Pirates on an empty stomach! Monkey D. Luffy has defeated dozens of rivals, and that kind of success takes a whole lot of energy! Fortunately, the pirate cook Sanji stands by Luffy’s side, ready to support his captain with flaming kicks and piping-hot meals! Hearty and filling, Sanji’s recipes keep the greatest pirate crew in the world well-fed, and his flashy techniques will take your culinary skills to the next level!

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Book SynopsisCulinary virtuoso and New York Times bestselling author Nadia Caterina Munno expands beyond pasta and into the art of traditional Italian cooking with this vibrant and accessible cookbook—featuring seasonal dishes, healthy entrees, and so much more.Go beyond the first course of pasta with this brand-new cookbook from The Pasta Queen herself. From aperitivi to awaken your appetite to desserts that end meals on a sweet note—and all the courses in between—Nadia will help you create an Italian dinner party fit for royalty. With over a hundred delicious recipes and stunning photographs that will transport you to the heart of the Mediterranean, this cookbook also delves into Nadia’s food philosophies, including the importance of using seasonal ingredients, following a balanced diet, and celebrating cultural history through food. While there’s still plenty of pasta to be found, this cookbook will enrich your plate with the res

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Book SynopsisThe ultimate cookbook for food- and pizza-lovers everywhere! A beautiful book with everything you need to know about wood-fired and outdoor cooking.The official debut cookbook from internationally market-leading outdoor pizza oven brand, Gozney.This book celebrates the versatility of outdoor cooking, proving that you can create so much more than just pizza although lots of pizzas will feature!Over 75 pizza recipes and how-to's, plus 20 other outdoor recipes. From the Gozney kitchen and Tom Gozney, learn how to make standout dough and create restaurant-worthy pizza. Including recipes from award-winning chefs: Daniele Uditi, Frank Pinello, Ines Barlerin Glaser, Feng Chen, Adam Atkins, Jhy Coulter, Luis Perez, Missy Robbins, Lee Tiernan, Jon Shook & Vinny Dotolo, Brad Leone, and Chris Roberts. Including essential recipes for bases, sauces, toppings and outstanding flavour combinations, alongside absolutely stunning photography throughout.The ethos behind Gozney is to help people to expand and explore their world through live fire cooking helping them to share a love of food and cooking with friends and family, anytime, anywhere, and make delicious memories.

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Book SynopsisOy with the poodles already! The first official collection of recipes inspired by the world of the fast-talking Gilmore Girls. Gilmore Girls: The Official Cookbook features dishes from every corner of Stars Hollow and beyond, including the Dragonfly Inn, Weston's Bakery, Al's Pancake World, Luke's Diner, and Emily and Richard's dinner table . Fans will delight in recreating iconic dishes from the beloved series, such as Sookie's Risotto, Mrs. Kim's Flaxseed Muffins, Luke's Cheeseburger and Fries, and, of course, the perfect cup of coffee! This official cookbook also includes clever cooking tips from Sookie, hosting tips from Michel, etiquette tips from Emily Gilmore, and the wisdom from Lorelai and Rory for cooking fast and talking faster.

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Book SynopsisFeast on all of the delicious offerings found in the world of Skyrim in this beautifully crafted cookbook based on the award-winning game The Elder Scrolls V: Skyrim Immerse yourself in the diverse cuisine of Skyrim with these recipes inspired by food found in the Old Kingdom and across Tamriel. With over seventy delicious recipes for fan-favorite recipes including Apple Cabbage Stew Sunlight Souffle, Sweetrolls, and more, The Elder Scrolls V: Skyrim: The Official Cookbook will delight every hungry Dragonborn.

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Book Synopsis‘…The high priest of fermentation theory’ the Guardian ‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ Dan Saladino, The Food Programme BBC The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide New York Times bestseller The Art of Fermentation is the only fermentation guide you’ll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone. With beautiful illustrations and extended references you will find details on making: fermenting vegetables sugars into alcohol (meads, wines, and ciders) sour tonic beverages Milk Grains and starchy tubers beers (and other grain-based alcoholic beverages) beans; seeds; nuts fish; meat; and eggs growing mold cultures Kimchi, kraut kombucha, kefir Sandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!Trade ReviewLibrary Journal- This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage. After a foreword by Michael Pollan, Katz ("Wild Fermentation") explores the scientific basis of fermentation, then gives details for creating everything from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human development. Used to preserve food, it affected human biology so that humans could eat foods that would be poisonous otherwise, and it had an impact on global human culture as a reflection of indigenous cultural identity. Simply put, fermentation allows lactic acid bacteria naturally found in the air to overcome and exclude bacteria that are harmful to humans, and it increases advantageous chemical compounds, such as vitamins, in the process. There is a generous photo section of tools, containers, and processes; along with fascinating electron microscope photos of bacteria, which convey a sense of wonder at the unseen world of fermentation. VERDICT: Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic."The only resource guide you will ever need."--Jenn Garbee, LA Weekly"The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship. It lays the foundation for fermenting all kinds of foods, and whoever reads it will be able to negotiate any recipe for ferments (and conquer any lingering nervousness about fermentation) with impunity. I am so impressed - and ready to begin! Thank you, Sandor Katz."--Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors"Sandor Katz has captured the essence of fermentation in this new book, which bubbles over with scientific, historical, and practical information about humankind's first biotechnology and earth's first energy source. The mystery and sensory allure of naturally fermented products ranging from fruit, honey, milk, all manner of starchy grain, tuber and stalk--even fish and meat--are laid bare and enthusiastically and lucidly brought to life for both epicure and the do-at-homer."--Patrick E. McGovern, Scientific Director, Biomolecular Archaeology Laboratory, University of Pennsylvania Museum, and author of Ancient Wine and Uncorking the Past"The Art of Fermentation appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. There are things he writes in this book that are relevant to everyone. Whether we are at war or peace with the tiny creatures we call microorganisms, we can't help but conclude that they are the building blocks of the communities we observe as organisms. His obsession with ferment is contagious. With the flip of a page it's easy to find oneself discovering our own personal journey embedded in this thoroughly engaging book."--Charlie Papazian, author of The Complete Joy of Homebrewing and many other books on beer"This is, quite simply, the finest book on fermentation available. It is comprehensive, erudite, and surprisingly profound. Sandor Katz is the guru of a large and growing tribe of fermentation enthusiasts and this book will awaken you to the thrilling world of benign bacteria all around us. Not only do they provide us with pickles, cheese, bread, alcohol - but our existence depends on bacteria and they deserve our reverence and respect."--Ken Albala, Food Historian and Coauthor of The Lost Arts of Hearth and Home: The Luddite's Guide to Domestic Self-Sufficiency"Sandor Katz has proven himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from around the world. A must-have in the libraries of anyone interested in food and nutrition."--Sally Fallon Morell, President, The Weston A. Price Foundation"The Art of Fermentation is a remarkable testimony to the astonishing passion that Sandor Katz has for all matters fermentative. History, science, and simple how-to wisdom are woven together in this extensive journey through the amazing diversity of foods and beverages that are founded upon fermentation."--Dr. Charlie Bamforth, Professor, Department of Food Science and Technology, University of California, Davis and author of Food, Fermentation and Microorganisms"The Art of Fermentation is much more than a cookbook...Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz's signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest-of the senses-against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live."--Michael Pollan, from the ForewordTable of Contents1. Fermentation as a Coevolutionary Force 2. Practical Benefits of Fermentation 3. Basic Concepts and Equipment 4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders 5. Fermenting Vegetables (and Some Fruits Too) 6. Fermenting Sour Tonic Beverages 7. Fermenting Milk 8. Fermenting Grains and Starchy Tubers 9. Fermenting Beers and Other Grain-Based Alcoholic Beverages 10. Growing Mold Cultures 11. Fermenting Beans, Seeds, and Nuts 12. Fermenting Meat, Fish, and Eggs 13. Considerations for Commercial Enterprises 14. Non-Food Applications of Fermentation Epilogue: A Cultural Revivalist Manifesto

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Book SynopsisMore than 400 authentic Japanese recipes for the home cook from bestselling author Nancy Singleton HachisuTrade Review'I love all of Nancy Singleton Hachisu's books, but this is the one I'll use most. The recipes are (as always) clear and each one that I've made has come out as described...I especially appreciate that Nancy is so in tune with the quality of her ingredients and takes pains to describe them accurately. This alone makes me trust the recipes and Nancy's broad knowledge of Japanese food. Japan, The Cookbook is a wonderful book to cook from, look through, and live with.' – Deborah Madison '[A] new window into Japanese cuisine. Familiar cooking techniques are applied in ways I've never seen... What animates the book isn't just Nancy Singleton Hachisu's research but her lived experience of community and tradition. So many seasonal vegetables star in her recipes that I've already found myself consulting the book after visiting the farmers' market.' – Jonathan Kauffman, author, Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat 'Of all the cuisines we hope to get to grips with, Japan's is the trickiest so we can't wait to tuck into Phaidon's bamboo-effect tome... Nancy Singleton Hachisu [...] demystifies tempura, teppanyaki and ramen, while arty photos display the dishes.' – Sunday Times Travel Magazine 'Th[is] recipe from [a] notable new cookbook offer[s] striking updates on the summertime standby.' – Wall Street Journal Online 'Ramen, sushi, stir fries... Japan's signature dishes are loved around the world, but they can be tricky to reproduce at home. Nancy Singleton Hachisu's Japan: The Cookbook aims to demystify those classics and more. Divided into 15 chapters by course, the book brings together 400 recipes that explore every part of Japan through soups, noodles, pickles, one pots, sweets and, of course, lots of vegetables, in one delicious package.' – Christie's International Real Estate 'Hachisu has long been a reliable source on all things Japanese cuisine, and her latest cookbook is by far her most show stopping... Highly comprehensive.' – Tasting Table 'An essential, authoritative, and approachable guide.' – Bon Appétit 'Nancy Singleton Hachisu, who was born in California but has made her home for the last 30 years on an organic farm in Japan, is a veteran of English-language books about Japanese cooking... Those looking to start exploring the breadth of Japan's cooking will find much to dive into.' – Food & Wine Online 'Interest in cooking Japanese food is growing hugely, so this informed, calm book is very timely. Hachisu is well-known as a food writer and for this sumptuous title she has compiled 400 recipes – from the most famous regional dishes to simple home-style cooking.' – CODE Quarterly '[T]he defining characteristic of all Japanese food is the care and attention that goes into preparing it. If you're going to try your hand at any of it at home, it's best to have a guide - and there isn't a better one than Japan: The Cookbook. Complete with over 400 recipes by food writer Nancy Singleton Hachisu, the book makes Japanese cooking accessible, with clear instructions and helpful notes alongside many of the recipes... Elevate your home cooking to a new level.' – Cool Material 'Aficionados of Japanese food and enthusiastic amateurs alike will love this elegant new cookbook... Each chapter offers fascinating insights into a different aspect of Japanese cooking, and there's a useful glossary at the back. The photography and design are simple but sublime, just like the cuisine itself.' – Wallpaper*

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Book SynopsisAll the drinking games you'll need for the perfect night out... or in! Drinking is great, right? But not on your own. That's sad. Thankfully, The Little Book of Drinking Games is here to help you – and your friends – find an excuse to get drunk and let your hair down. Jam-packed with more than 50 drinking games of all shapes and sizes, this pocket compendium will have you thinking, drinking and pint-sinking in no time. The Little Book of Drinking Games contains the best classic drinking games (that you're usually too drunk to remember the rules to), games inspired by your favourite movies and TV shows as well as a few games that are destined to become new traditions. Ice-Cube Raft Race: Just like the legendary pub relay, Boat Race, but on a much smaller scale. Essential Supplies: An ice-cube tray, shots of your favourite spirit and plenty of straws. Borrow an ice-cube tray from the bar/your kitchen, and fill the compartments with a spirit or strong beer. If it's a tray with two rows of sections, all the better as one player can take the left side, racing another player who takes the right. The idea is to drink each compartment dry through a straw, before moving on to the next one, and then the next, until all of the compartments have been emptied. Whoever finishes first wins and condemns the loser to a forfeit of their choice. Table of ContentsCard Games • Money Games • Dice Games • Mixed Bag • Tongue Twisters and Word Games • TV, Movie and Sport Games • Bar Games.

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Book SynopsisItalian Wines is the English-language version of Gambero Rosso''s Vini d''Italia, the world''s best-selling guide to Italian wine, now in its 38th edition. It is the result of a year''s work by over 60 tasters, coordinated by three curators. They travel around the entire country to taste 45,000 wines, only half of which make it into the guide. More than 2,500 producers are selected. Each entry brings together useful information about a winery, including a description of its most important labels and price levels in Italian wine shops. Each wine is evaluated according to the Gambero Rosso bicchieri rating, with Tre Bicchieri awarded to the top labels. The guide is an essential tool for both wine professionals and passionate amateurs around the globe: it provides the instruments for finding one''s way in the complex panorama of Italy''s wine world.

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Book SynopsisWINNER OF THE JAMES BEARD FOUNDATION 2020 AWARD FOR BEST SINGLE SUBJECT COOKBOOKLearn how to make pasta like Italian nonnas do. Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian pasta recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.“When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85Featuring easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity.More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.Trade ReviewIt's no secret that nonna's cooking is best. And now the wisdom and recipes from Tuscany, Puglia and Sardinia's finest home cooks are all in one place... there is enough pasta inspiration here to last until you, too, can cook as well as an Italian grandmother. * The Observer Food Monthly *...A collection of heart-warming, nonna-made pasta dishes passed down through the generations. In short: carb heaven. * ES Magazine *You will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. * Goodhousekeeping.com *This beautifully photographed book not only shows readers how to cook like the Italians do, but proves the versatility of this most classic Italian dish. * Harpersbazaar.com *Pasta Grannies isn't just about delicious food: it also contains extraordinary stories. Complete with a liberal sprinkling of food memories, the book is a beautiful celebration of older women, their experiences, and the lost art of pasta-making. * Stylist.co.uk *

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Book SynopsisCraft your own glass of Nuka-Cola, a bowl of BlamCo Mac & Cheese, and more with the recipes in Fallout: The Vault Dweller’s Official Cookbook. Based on the irradiated delicacies found in the award-winning Fallout video game series, this Vault-Tec™ approved cookbook provides fans of the game with over seventy recipes inspired by their favorite Fallout foods. Whip up tasty versions of Yum Yum Deviled Eggs, throw some deathclaw meat on the grill, and recreate BlamCo Mac & Cheese with Fallout: The Vault Dweller’s Official Cookbook.

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Book SynopsisPrepare a feast fit for a warchief with this delicious compendium of recipes inspired by the hit online game from Blizzard Entertainment. The Official Cookbook teaches you how to conjure up a fantastical menu of foods inspired by the beloved massively multiplayer online role-playing game. The book's vast and varied selection of colourful recipes offers something for everyone, from apprentice cook to master chef, druid to orc.

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Book SynopsisWe all expect to be able to buy an excellent cup of coffee from the many brilliant coffee shops available. But what about the coffee we make at home? Shouldn't that be just as good? Coffee expert James Hoffmann is the cofounder of Square Mile Coffee, as well as creating extremely informative, and popular, kit and coffee reviews for his YouTube and Instagram channels. In his latest book he demonstrates everything you need to know to make consistently excellent coffee at home, including: what kit is worth buying, and what isn't; how to grind coffee; the basics of brewing for all major equipment (cafetiere, aeropress, stovetop etc); understanding coffee drinks, from the cortado to latte; and the perfect espresso.

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Book SynopsisLearn how to make all the meals you’ve seen your Sims devour with The Unofficial Sims Cookbook.Sure, you’ve honed your Sims’ cooking skills, but how are your skills IRL? Now, you can perfect the baked Alaska and lobster thermidor you’ve been watching your Sims make with The Unofficial Sims Cookbook.Learn the steps behind the classic simulated recipes:-Chili Con Carne-Silly Gummy Bear Pancakes-Grandma’s Comfort Soup-Minty Mocha Cupcakes-And more!Your hunger will be satisfied, and you may even start your career path towards becoming a famous chef! Dive straight in with the delicious recipes in The Unofficial Sims Cookbook.Trade Review“One of a kind.” —Nine.com“Includes a variety of appealing foods.” —Inverse

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Book SynopsisKeep favourite recipes at hand yet neatly filed in a decorative Galison recipe file box. Eight glossy tabbed dividers organize recipes into Fruits and Vegetables, Breads and Pasta, Eggs and Dairy, Soups and Salads, Meats and Poultry, Fish and Seafood, Desserts, and Beverages

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Book SynopsisThis engaging and historically accurate cookbook presents more than 70 delicious recipes that celebrate the elegant institution of afternoon tea. Full of photographs and quotes from Downton characters, you can recreate the rich traditions and flavours of Downton Abbey Afternoon Tea time and time again.Table of ContentsTABLE of CONTENTSForeword by Gareth Neame Introduction Tea at Downton Abbey Tea Characteristics PASTRIES, BUNS & BISCUITS CAKES, TARTS & PUDDINGS TEA SANDWICHES & SAVORY BITESPRESERVES & SPREADS

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Book SynopsisJames Martin is back travelling and exploring local cuisines, this time in Spain, a country rich in culinary history and culture. James travels across the breadth of Spain, from Extremadura to San Sebastian, discovering the country's diverse regions through food. James Martin's Spanish Adventure is inspired by the fine dining, rustic eateries, fresh ingredients and traditional recipes of Spain with James cooking his own take on local dishes to create stunning recipes for the home cook. From padron peppers and pulpo to olives and oranges, this book is a celebration of Spain's top-quality produce and showcases the best recipes from James's culinary adventure.

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Book SynopsisChances are you''ve eaten a soup, salad or sandwich in the past day (or maybe all three). This trio makes up so many of our meals but is rarely given the attention it deserves - until now. Matty Matheson, known for his bold, innovative flavours, has created a cookbook that will revolutionise how you think of these kitchen basics. This book is for anyone and everyone, offering up Matty''s signature twists on the classics, delivered with minimal effort for maximum flavour.Find your favourite combination by mixing and matching dishes like: Soups: Giant Meatball Soup; Crab Congee; Creamy Sausage Soup with Rapini and Tortellini; Caldo de Pollo Salads: Everyone''s Mom''s Macaroni and Tuna Salad; Griddled Salami Panzanella Salad; Peaches with Goat Cheese, Mint, Honeycomb, Olive Oil and Espellete Sandwiches: Cubano; Italian Combo; Sun Warmed Tomato Sandwich; Banana Bread French Toast with Fried Egg, Peameal Bacon and Maple Syrup Packed with character, personal stories, scrumptious recipes and vivid photographs of a day-in-the-life with Matty and his family, Soups, Salads, Sandwiches will have you fearlessly whipping up your own combinations in the kitchen.

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Book SynopsisLiven up the party with this heady collection of drinking games! Choose from brain-boggling classics such as Fuzzy Duck and Twenty-One or dizzying games of pure chance like TV Drinking and Vodka Roulette - whichever you play, you're guaranteed to be gleeful and giggly by the end!

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Book SynopsisWinner 'Best Arab Cuisine Book' – Gourmand World Cookbook Awards 2016Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of Palestine, introducing the reader to traditional methods, cooking styles and flavours. Palestinian food is not just about street-food dishes – it is about the home, where families cook and eat together every day in a way that generations before them have always done. In this book celebrated chef Joudie Kalla pays tribute to family, cooking and home by taking inspiration from the rich heritage of Palestinian cooking. Cooked with the ingredients that Joudie’s mother and grandmother use, and their grandmothers before them, experience the flavours of Palestine through: zingy fattet hummus (tangy yogurt, chickpeas and hummus served over toasted pita bread and drizzled in toasted pine nuts and pomegranate seeds); satisfyingly spiced makloubeh (an upside-down spiced rice dish with lamb shoulder and fried aubergines); sticky lemon-infused yalanji (vine leaves stuffed with a herby tabbouleh); and sublimely decadent awameh (honey dumplings). Colourful, stunning photography evoking the vibrancy and romance of the country will bring Palestine into your home and make you fall in love with this wonderful way of cooking and enjoying food.Trade Review"The food of Palestine is mouth-watering and colorful. This treasure-trove of a book shows it at its best." -- Sami Tamimi coauthor of Ottolenghi: The Cookbook and JerusalemJoudie Kalla is an exceptionally talented chef with a deep understanding of tradition and ingredients that enables her to create exciting and adventurous dishes. -- Loyd GrossmanGreat chefs create memories for us by drawing on their reminiscences: The texture, the flavors, the fragrances, the color of these beautiful creations do just that and so much more. -- Nick Crean, owner of chocolatiers PrestatJoudie probably makes the best Palestinian food I ever tasted; I'm a huge fan of hers. Joudie will make you discover the best Palestinian food. -- Tony Kitous, owner of 15 Comptoir Libanais restaurantsI first met Joudie 10 years ago as a frightened young female chef and I watched her grow and develop into the fine outstanding chef she is today. She was definitely a rising star and shining light in my kitchen. She is the foremost expert on Palestinian food and is by far the biggest contributor to making Palestinian cooking the popular cuisine that it is today. -- Ian Pengelley, head chef of Chai Wu, Mango Tree, Gilgamesh, and founder of Eight over Eight and E&O"New voice Joudie Kalla is passionate about Palestine - and a stickler for authenticity" -- Diana Henry * The Daily Telegraph *

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Book SynopsisFeatured in The Independent’s 7 best fermentation books 2020 This book is remarkable. David Zilber, co-author of The Noma Guide to Fermentation Koji: the next fermentation game changer Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. Chefs Jeremy Umansky and Rich Shih leaders on the culinary power of this unique ingredient deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionising the creation of fermented foods and flavour profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Extensive information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol Trade Review“Koji Alchemy unveils the magical mold that pushes culinary boundaries far beyond Japanese tradition.”—Forbes"[Koji Alchemy] offers next level fermentation fodder. . . . Part biology textbook, part celebration of the fungus, part explanation of flavor, and part recipe book and how-to guide for pastes, sauces, cheeses, brewing, and aging meat."—The Boston Globe“They say a gram of koji contains millions of spores. Shih and Umansky equal that with insights, bringing scientific understanding to koji’s magical powers of transformation (without spoiling any of the magic). Koji Alchemy is an immensely informative read.”—Dan Barber, chef/co-owner, Blue Hill and Blue Hill at Stone Barns; author of The Third Plate“I have always been intrigued by the technical and thoughtful fermentation practices of many cultures. Reading Koji Alchemy has opened my eyes to how simple working with koji can actually be, while remaining incredibly innovative and exciting. This book is not only full of information, it’s scientific, and most of all thrilling. It’s a great reminder that we all have a lot to learn about the art of fermentation.”—Daniel Boulud, chef and restaurateur, Daniel“Before this book, what Jeremy and Rich have done with food I would’ve thought impossible. As someone who has always had a deep love for the curing, brining, aging, and smoking of meat, I would have never thought these time-honored processes could be sped up without producing lesser results. Well, was I ever proven wrong. To take an ingredient like koji, which has been available and used for hundreds of years, and use it to speed up processes like pastrami and still maintain its integrity is truly astonishing. In Koji Alchemy, they show you what to me feels like magic, and guide you through every step so you can now make dishes at home or at your restaurants that would have previously taken not only lots of time but also space. They have opened my mind to koji’s limitless uses and will do the same for you. Jeremy and Rich, thank you for always pushing culinary boundaries and reminding us all that there is something new to learn and be inspired by every day.”—Chef Michael Symon“Science is a very useful resource for understanding food, and, very importantly, it shows us how to make better food. This book succeeds in ‘translating’ the language of science and its practical applications to everyday users. Exploiting and harnessing the effects that microorganisms have on food is a great tool that any cook can add to their repertoire, and Koji Alchemy will show you how. I hope Merriam-Webster adds the word ‘kojify’ to the dictionary soon.”—Francisco Migoya, head chef, Modernist Cuisine“Koji Alchemy is the most in-depth study on the subject that I’ve ever seen. As someone basically starting at zero, I’m inspired to dig in and learn from the masters.”—Jeremy Fox, author of On Vegetables“Rich and Jeremy have dedicated years to researching and experimenting with both traditional and utterly novel uses for koji. With Koji Alchemy, they open their notebooks to the rest of us, sharing their deep knowledge and infectious enthusiasm for this remarkable mold. This book, at once comprehensive and approachable, will prove invaluable to any curious cook looking to make more flavorful food, reduce kitchen waste, or experiment at the frontier of an exciting world of fermentation.”—Dan Souza, editor-in-chief, Cook’s Illustrated“Alchemist, chef, and master charcutier, Jeremy Umansky is the Albert Einstein of koji. Koji Alchemy—his book with Rich Shih, a first-rate koji explorer—is fascinating, hunger-inducing, and the final word on the spore responsible for miso, soy sauce, sake, and so much more.”—Steven Raichlen, host, PBS’s Project Fire and Project Smoke“Like a magician revealing their tricks, Koji Alchemy has lifted the veil on the complex nature of some of the world’s most beloved foods. The authors brilliantly demystify the ‘alchemy,’ giving the reader a straightforward view into the world of koji’s secrets. Never before has a book broken down the building blocks of koji and its products so completely and in such a useful way in the kitchen.”—Kyle Connaughton, chef and owner, SingleThread Farms“Rich and Jeremy have done an amazing job in creating an indispensable manual for both home cooks and pro chefs. Koji Alchemy offers a fresh set of transformative cooking fundamentals and a master class on fermentation.”—Rick Tramonto, executive chef and vice president of culinary operations, Tramonto Cuisine Group“It’s not every day that deeply passionate, creative, and collaborative people take on the demystification of a revered ingredient. But herein lies just that: a truly educational, comprehensive, and delicious exploration of one of the most versatile molds out there. So grateful for this book.”—Cortney Burns, chef; author of Nourish Me Home and coauthor of Bar Tartine“Koji Alchemy will make you want to immediately start experimenting. The fungus behind koji—Aspergillus oryzae—is one of the top three most important transformative organisms in food, and this is the only book devoted to it. Shih and Umansky have put in years of intensive learning and testing of all aspects, both traditional and new, of this magical mold and have generously shared their insights and given us a roadmap to follow.”—Dave Arnold, author of Liquid Intelligence; Museum of Food and Drink“Koji Alchemy is ideally suited to this moment in food history when the nutritive and ecological benefits of fermentation as a means of processing food to greater edibility have become baldly apparent. This is a handbook explaining how the distinctive enzymatic effects of koji, a mold domesticated in Asia in deep antiquity, produce richer flavor (more than just umami), easier digestibility, and more beneficial interactions with gut microbes than other cooking agents. You learn how to grow it, apply it, and think about the possible interactions with different grains and starches. The authors explain how koji performs its transformations in all of the traditional Asian categories of fermented food—the amino pastes, alcohols, meat cures, and pickles—then venture into transformations of eggs and dairy and western foodstuffs. More an invitation to work with koji to blaze creative paths in cooking than orders about how to ferment using Aspergillus oryzae, this book stresses the wonder of this fungus’s ability to give rise to subtle fragrances, comforting tastes, and a feeling of wholesome repleteness in food.”—David S. Shields, Carolina Distinguished Professor, University of South Carolina; chair, Carolina Gold Rice Foundation“Koji Alchemy opens up a whole new world of endless gastronomic possibilities. Koji will be the next great wave for fermentation enthusiasts, and these authors are its heralds. I have watched from the sidelines with great anticipation and am now ready to dive in myself with this book as my guide.”—Ken Albala, professor of history, University of the Pacific“In Koji Alchemy, Umansky and Shih have amassed and arranged koji’s mystifying powers into an easily digestible reference for the whole world to use! Both seasoned veterans in the field of fermentation, they speak to enchanted newcomers and inquisitive professionals with the certain euphoria that Aspergillus oryzae has long-deserved. Koji Alchemy gives praise to past and present traditions, while bringing modern concepts forward. This book, like koji itself, will turn the confounding into commonplace, blandness into flavorsome, emboldening your appetite for more umami.”—Michael Harlan Turkell, author of Acid Trip“Koji Alchemy is about discovery. It is about collaboration with microbes and humans. It is about cultural exchange, and most importantly, it is about making flavor. Jeremy and Rich gracefully navigate this ancient art and its modern renaissance that breaks from tradition, bringing us a complete look at this versatile domesticated fungus.”—Kirsten K. Shockey, coauthor of Miso, Tempeh, Natto and Other Tasty Ferments and Fermented Vegetables“Koji Alchemy is part science experiment, part history book, part love letter to the art and skill of using koji to elevate food both humble and refined. Shih and Umansky make the world of koji accessible to cooks at every level with this in-depth manual that shares their immense knowledge and passion with readers.”—Lee Wolen, chef and partner, Boka and Somerset restaurants“Rich and Jeremy have dedicated their lives to the art of making koji, and it shows very evidently in their work. Koji Alchemy is one of the most comprehensive pieces of literature regarding this amazing mold in the industry today. This book is a tool every kitchen should be using.”—Chef Ryan Poli“In an ever-evolving culinary world, Koji Alchemy will help define the next generation of cooks and eventually become a timeless resource for both those who are beginning their journey and those looking to add and improve on an existing skill set. An ancient technique broken down for the modern age. Old school flavor, new school style.”—Carlo G. Lamagna, chef and owner, Magna Kusina“When I first met and became friends with Jeremy Umansky in 2014, he exposed me to what he had been working on with regard to koji. It was the kind of culinary awakening that opened my eyes to what is possible with food in order to create deliciousness, and this has carried over into everything that I do in the kitchen to this day. I couldn’t be more excited for the knowledge in his and Rich Shih’s beautiful book to be widely available. Koji Alchemy will change you.”—Kevin Sousa, chef and owner, Superior Motors“What an extraordinary book Koji Alchemy is. I leapt headfirst into the section on vinegar, but from there couldn’t resist discovering all the other ways that Shih and Umansky expound on the flavour impact of koji. It’s a book for ingredient geeks, for sure (which I mean as a compliment), but written engagingly enough to appeal to anyone with a serious interest in food. My culinary mind is blown.”—Angela Clutton, author of The Vinegar Cupboard“Koji Alchemy is a great, well-written book that draws you in from the start, equipping readers with the knowledge needed to discover more about this mysterious ingredient. Koji is well-documented as a core ingredient in Japanese cooking, a starting point with plenty more to be discovered. I love that this book demonstrates how its use for imparting and discovering flavour can be continuously explored in all cuisines. Koji Alchemy is the road map that sets you on that journey.”—Yuki Gomi, Yuki’s Kitchen; author of Sushi at Home“Koji Alchemy dissolves the boundaries of traditional koji methods, while still heeding the wisdom and power of cultures who have collaborated with these microbes to develop unparalleled flavors. Put koji on it.”—Lindsay Whiteaker, Harvest Roots Ferments“Koji Alchemy is a vital and timely book. Not only does it go deep into the culture of koji and how we can use it to produce amazing misos and charcuteries, it also includes practical advice on how to integrate this knowledge into your existing kitchen system with an HACCP plan. Koji is about flavour through preservation, and this book goes beyond the everyday to demonstrate the beautiful alchemy that arises when you allow koji into your life.”—Jp McMahon, chef and culinary director, EatGalway Restaurant Group

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Book SynopsisMaster the art of seasonal celebration with over 100 delicious recipes, beautiful crafts and inspiring gardening projects from Sunday Times bestselling authors Dick and Angel StrawbridgeDrawing on their many years of hosting friends, family and guests at Château-de-la-Motte Husson , this book is Dick and Angel''s definitive guide to creating magical and unforgettable celebrations in your very own home.Whether it''s enjoying the blossoming of spring with a delicious Easter lunch, soaking up the joys of summer with picnics and outdoor games, harvesting the bounty of the garden produce in autumn or creating an unforgettable family Christmas during winter, Dick and Angel have it covered. Packed full of fun and creative ideas - as well as plenty of tips and tricks for giving it a go yourself - you''ll find something here for every occasion.It''s time to have a go at celebrating the Château way!

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Book SynopsisHot Dinners Best Cookbooks of 2022The Times Best Food Books of 2022"I love this book, full of joyfully simple, scrumptious, honest cooking – Theo has created the most delicious dishes. You won’t be able to resist." – Jamie Oliver"Theo Randall’s Italian food is some of the best I’ve ever eaten." – Diana Henry’s Autumn 2022 Best Cookbooks, The TelegraphElevate your cooking and eating the easy way with The Italian Pantry.World-renowned chef Theo Randall shares his 10 pantry staples and reveals his favourite ways to cook with them through 100 fabulous recipes covering Tomatoes, Porcini Mushrooms, Parmesan, Lemons, Leafy Greens, Ricotta, Polenta, Pine nuts, Honey and Breadcrumbs. From simple pasta dishes and more extravagant dinners for when you have people over, to delectable desserts and classic Italian cakes, you’ll delight in Theo’s take on the very best of Italian home cooking. Packed with flavour and stunning photography, this is an essential cookbook and a modern take on the best of Italian ingredients. Trade ReviewThis book... shines as bright as the Mediterranean sun. Taking ten simple ingredients such as breadcrumbs, tomatoes, polenta, parmesan and honey, [Theo] crafts 100 recipes that leave me just a tiny bit jealous at how the Italians seem to get everything about good food so right. * Tony Turnbull, The Times *Theo Randall’s writing is entertaining, comprehensive and beautifully presented. The Italian Pantry also gets my nomination for cover design of the decade. * Tim Hayward, Financial Times *

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Book Synopsis"A joyful, delicious celebration of Greece's Yiayias and the wonderful food they quietly, skillfully cook. This book will transport you, warm your soul and make you a better cook. I love it." – Rosie BirkettYiayia: Time-perfected Recipes from Greece’s Grandmothers showcases regional Greek cookery and features sharing and feasting dishes, mainly vegetarian, from the kitchens of grandmothers across Greece. Think Stuffed Courgettes from Lesvos, ;a Cycladic Fourtalia, Corfiot spicy Bourdeto Stew, Ionian pasta dishes, Cretan Dakos salad, Watermelon Cake from Milos.Yiayia maps out the diverse dishes of Greece — far beyond the most commonly-known Moussaka, Greek Salad, and Tzatziki dip – through the fascinating recipes and stories of its Yiayiades. Follow Anastasia's journey through Greece as each yiayia welcomes you into their home – cook with them in their kitchen, learn their time-perfected techniques and read the memories that season this book. With stunning location photography and heartwarming interviews, you can discover the true food of Greece and the characterful grandmothers behind beaded curtains in white-washed homes.

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Book SynopsisThe bible of Indian home cooking, with over 1,000 recipesTrade Review'Beautifully-designed... Indispensable information on ingredients and equipment... Manages to make even the most exotic and esoteric regional recipes accessible with straightforward methods and plain language.' - Good Things 'Part of Phaidon's ridiculously popular culinary-bible series, it could mean you'll never need a takeaway again.' - Sunday Times 'Phaidon have once again produced another wittily packaged, yet comprehensive cookbook... An excellent collection.'- Chef 'Beautiful... 1,000 family recipes that have been collected from all over the subcontinent.' - Independent

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Book Synopsis#1 NEW YORK TIMES BESTSELLER • More than 1.5 million copies sold!Looking for cookbooks with a little more personality? Welcome to tha Boss Dogg's Kitchen. The first cookbook and recipe book from Tha Dogg, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen. You've seen Snoop Dogg work his culinary magic on VH1's Emmy-nominated Martha and Snoop's Potluck Dinner Party, and now Tha Dogg's up in your kitchen ... with his first cookbook. Recipe book that delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG soul food cookbook staples like Baked Mac & Cheese Fried Bologna Sandwiches with Chips Shrimp Po’ Boy Plus new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop ... Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain. CELEBRITY COOKBOOKS: If you're a fan of celebrity books and cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, Thug Kitchen cookbook, or the Gilmore Girls Eat Like a Gilmore; the Snoop Dogg cookbook has got you covered – complete with epic stories and behind-the-scenes photos that bring his masterpieces to life. SOUL FOOD DONE RIGHT: One thing for sure two things for certain: A Dogg's Gotta Eat. And Tha Boss Dogg is gonna show you how. These recipes are Snoop's personal hits, straight outta his kitchen and never before shared.Trade Review"If the upcoming release of Snoop Dogg’s new cookbook doesn’t get you excited, then we don’t know what will. From running to be an X Factor judge to co-hosting a cooking show with Martha Stewart, the 46-year-old rapper is always full of surprises. Now, the Doggfather is making his contribution to the rap cookbook genre with his new ‘From Crook to Cook’ book, featuring 50 of his all-time favourite recipes including lobster, chicken and ‘snacks to satisfy those munchies’." -- Evening Standard"When Snoop Dogg emerged from Long Beach, California as Dr Dre's prodigy in 1992, spitting out versus to Who Am I? (What's My Name) and cementing himself as a pioneer of West Coast rap, no one in the universe expected we'd be taking his culinary advice a couple of decades later. But it's happened. Calvin Cordozar Broadus, Jr. is making his debut into the cookbook world with From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen. The book features 50 recipes which are apparently from Snoop's personal collection, although this won't come as a surprise to anyone who has been paying attention to the rapper's recent movements. The 46-year-old has slowly established himself as one half of a very unlikely double act with Martha Stewart - AKA the American Delia Smith. Their show Potluck Dinner Party was even nominated for an Emmy and as a good friend of the star, Stewart even wrote the foreword in From Crook to Cook." -- Esquire.com"The Last Meal wasn’t Snoop Dogg’s last meal at all. Nearly 20 years after the rapper released his fifth studio album, he’s gone and written a cookbook: From Crook to Cook, published 23 October. ‘From Cook to Crook, Platinum recipes from tha boss Dogg’s kitchen‘ has been eagerly awaited since it was announced earlier this year." -- inews.co.uk"Snoop Dogg is the lifestyle guru we need right now" -- The Quartz"[Martha] Stewart says Snoop has “surprised” her along the way with his unique cooking. He certainly has a unique way with words. “You know it’s blazin’ up in my kitchen,” says Snoop, adding in his introduction: “Like a real seasoned playa, my tastes have evolved over the years. But while I’ve learned how to get down with that top-notch luxury cuisine, I’m still prone to keep it way hood with some of those LBC [Long Beach, California] classics…Trust your big homie. This is the best cookbook ever made.” It’s a big claim for a book which features an entire spread about which cereals are best to eat when you’re high (Lucky Charms and Honey Nut Cheerios, in case you are wondering). There are, however, some pretty good recipes: Snoop’s favourite fried chicken and waffles, apple pie, tacos, mac and cheese, “billionaire’s bacon,” even lobster thermidor. A section dedicated to cocktails contains the original recipe for, what else, gin and juice, inspired by Snoop Dogg’s 1993 song of the same name." -- i newspaper"The rapper Snoop Dogg has a domestic side. First came his TV show with Martha Stewart, now he’s written a cookbook." -- The Times Weekend"Granted, Snoop Dog might not be the first person you think of when it comes to baking, but his new cookbook, ‘From Crook to Cook’, might well leave you surprised!" -- Food Heaven"Snoop Dogg just ventured into the cookbook world with From Crook to Cook: Platinum Recipes From Tha Boss Dogg's Kitchen and we're here for it — gin and juice and all." -- Popsugar"Now that he is on a show with Martha Stewart, it was only natural for the Doggfather to drop his own cookbook, which includes easy food recipes and his own unique take on gin and juice." -- Bravo TV"He has also released his first cookbook 'From Crook to Cook'. 'Platinum recipes from the boss doggs kitchen... the first ever snoop cook book comin soon to @ChronicleBooks,' the 17-time Grammy nominated rapper shared on Instagram and Twitter. The cookbook will feature 50 of Snoop's favorite recipes that includes things like baked mac and cheese, chicken and waffles, soft flour tacos, easy orange chicken and baby back ribs." -- MailOnline"It has pride of place on my cookbook shelf — and not just for the novelty value." -- Harriet Addison, The Times"Complete the Snoop superfan's kitchen with this delicious and hilarious cooking companion. With Snoop's favorite recipes, go-to snacks, pantry essentials, and stories from the star's kitchen, this has everything you need to cook like the Top Dogg." -- Apartment Therapy"None of the recipes required special skills or cooking techniques, and all of them could be perfected without much practice. Which is more that I can say than a lot of other recipes out there these days. Also, I'm all for cookbooks that help people make tasty, homemade versions of their favorite restaurant comfort foods so this gets my stamp of approval!" -- Michelle No, Buzzfeed"World renowned recording artist Snoop Dogg has published his first cookbook, following the success of his food television show with Martha Stewart. The recipes are full of the rapper’s take on everything from mac and cheese to filet mignon." -- BookRiot"We all knew Snoop Dogg could rap, and now we know he can cook, too." -- The Week"From the moment we heard Snoop had put together his own cookbook, we had to get our hands on a copy. Twenty-five years on from his now iconic debut album Doggystyle, we find ourselves perusing a collection of his favourite recipes rather than songs. From Cook to Crook is a genuinely funny look through what the big man likes to eat, with great photos and 50 mouthwatering dishes." -- The Malestrom“I don’t think I’ve read a cookery book with such unfettered joy this year.” -- Tom Tivnan, The Bookseller

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Book Synopsis"Keto for Cancer brings clarity to this emerging science and makes implementation of this information straightforward and uncomplicated."—David Perlmutter, New York Times bestselling author "This book addresses every question or concern that cancer patients might have in using a ketogenic metabolic strategy for managing their cancer.”—Thomas Seyfried ,PhD THE comprehensive guide for patients and practitioners from a foremost authority in the emerging field of metabolic therapies for cancer. Although evidence supporting the benefits of ketogenic diet therapies continues to mount, there is little to guide those who wish to adopt this diet as a metabolic therapy for cancer. Keto for Cancer fills this need. Nutritionist Miriam Kalamian has written the book to lay out comprehensive guidelines that specifically address the many challenges associated with cancer, and particularly the deep nutritional overhaul involved with the ketogenic diet. Kalamian, a leading voice in the keto movement, is driven by passion from her own experience in using the ketogenic diet for her young son. Her book addresses the nuts and bolts of adopting the diet, from deciding whether keto is the right choice to developing a personal plan for smoothly navigating the keto lifestyle. It is invaluable for both beginners and seasoned users of the ketogenic diet, as well as for health-care professionals who need a toolkit to implement this targeted metabolic therapy. The book guides readers to a deeper understanding of the therapeutic potential of the ketogenic diet—which extends well beyond simply starving cancer—emphasizing the powerful impact the diet has on the metabolism of cancer cells. Nutritional nuances and meal templates and tracking tools are explored in sections such as: Fasting Protocols Know What’s in the Foods You Eat Preparing Keto Meals Put Your Plan Into Action Kalamian also discusses important issues such as self-advocacy empowering readers by offering tips on how to critically examine cancer-care options and then incorporate what resonates into a truly personalized treatment plan. Trade ReviewBooklist- “Starve a cancer cell? Indeed. Kalamian, a nutritionist and educator whose 13-year-old son died of brain cancer, argues that research efforts focus too much on genetics and drugs and not enough on the environment and diet. Tumor cells seem to feed on glucose, so she argues that it makes sense to try a low-carb, high-fat ketogenic diet. With his introduction, biology professor Thomas Seyfried adds credibility to what he calls a ‘playbook' for patients and caregivers who would like to try incorporating 'therapeutic ketosis' into their standard-of-care oncology treatment. In her how-to guide, Kalamian covers meal planning (many fats are friends), fasting (mostly good), calorie restriction (just don’t go overboard), chemo and radiation (the weight loss they often cause might drive some of the early response to treatment), side effects (an increased risk of kidney stones), and long-term benefits of the keto diet (improved blood pressure, more energy). Though she is an unapologetic advocate, Kalamian does advise readers not to force a loved one to embrace this nutritional therapy.”“Keto for Cancer is an incredible guide for cancer patients and anyone attempting the ketogenic diet for the metabolic management of disease or just overall health benefits. This book addresses at least 95 percent of the questions I get on a daily basis. A must-read resource for anyone interested in ketogenic diets, cancer, exogenous ketones, and personalizing their nutritional ketosis strategy.”—Dominic D’Agostino, PhD, leading scientist on ketogenic metabolic therapies “In an era when interest in ketogenic diets has erupted and misinformation abounds, Miriam Kalamian has brilliantly cut to the facts for cancer patients and their caregivers. Keto for Cancer is a clear, concise, and invaluable resource that describes both the science and implementation of these metabolic therapies. Underlying it all is the heart of a mom who has experienced the ultimate tragedy and has chosen to give additional meaning to her son, Raffi’s, life.”—Jim Abrahams, The Charlie Foundation for Ketogenic Therapies “Keto for Cancer reveals how a ketogenic diet powerfully targets cancer at its metabolic core. This approach to cancer therapy, and prevention, offers up a welcomed perspective in a world focused on waging war on cancer with medical weapons of mass destruction. Miriam Kalamian’s exemplary achievement brings clarity to this emerging science and makes implementation of this information straightforward and uncomplicated.”—David Perlmutter, FACN, author of #1 New York Times bestseller Grain Brain and The Grain Brain Whole Life Plan“Standard treatments for Miriam Kalamian’s son Raffi’s brain tumor failed and crippled his quality of life, so she went to graduate school to learn all she could about metabolic nutritional therapies. Keto for Cancer is comprehensive and has appropriate cautions about the limits of the approach. It’s a complete how-to book for others in this terrible position and is imprinted with her love for her son.”—Eugene J. Fine, MD, professor of clinical radiology, Albert Einstein College of Medicine“Cancer is the word nobody ever wants to hear, but Miriam Kalamian understands it’s not an automatic death sentence either. Keto for Cancer offers hope for healing to cancer patients by offering them a personal plan for success that implements the powerful symbiosis of natural strategies such as the ketogenic diet, fasting, and supplementation. It’s time to live the anticancer life!"—Jimmy Moore, health podcaster; international bestselling author of Keto Clarity“The nutrition and medical world is incredibly blessed that Miriam Kalamian has decided to generously share her in-depth knowledge, but most importantly her vast clinical experience and skills, in this book. I’m confident that it will become the go-to resource for the practical application of the ketogenic approach. Keto for Cancer will undoubtedly pave the way for improved health in many chronically ill patients.”—Patricia Daly, coauthor of The Ketogenic Kitchen“This iconoclastic guide to the ketogenic diet for cancer epitomizes ‘personalized medicine’ and offers a well-researched yet easy-to-understand approach to the science underpinning the metabolic foundations of cancer. A must-read, not only as stepwise guide for patients but for all physicians, particularly those skeptical of the therapeutic benefits of the ketogenic diet.”—Joseph C. Maroon, MD, clinical professor of neurosurgery, University of Pittsburgh Medical Center“Miriam Kalamian has written an excellent and complete guide to ketogenic therapy in cancer treatment. Both experienced and laypersons can learn a lot from this book, which nicely explains the relationships between calorie restriction, ketogenic diets, and fasting and provides practical information on how to best start an individualized dietary treatment plan. I especially recommend this book to patients and their relatives, but it has also become a valuable reference for my own clinical work with patients.”—Dr. Rainer J. Klement, PhD, Department of Radiation Oncology, Leopoldina Hospital Schweinfurt, Germany“I have gotten to know Miriam personally and professionally over the years. Her dedication, work ethic, passion, integrity, and unwavering demand for sound, empirical research is unmatched. Keto for Cancer is a remarkable resource for cancer patients; beautifully written, easy to follow, and incredibly well researched—a true gift to the oncology community.”—Travis Christofferson, author of Tripping Over the Truth“Miriam Kalamian’s Keto for Cancer provides the most comprehensive and organized step-by-step information to easily understand and efficiently implement a lifesaving ketogenic diet. Using rigorous scientific evidence-based rationale, Kalamian explains why a ketogenic diet is crucial for anticancer management. In this extraordinary book, she shares her deep expertise in the science of cancer metabolism with her profoundly compassionate empathy and loving kindness to accomplish a landmark in this field. The book is an academic, scientific primer for clinicians (who will greatly benefit from the lucid, crisp explanations), as well as a detailed, easy-to-follow manual for patients and their families to carry out their daily anticancer ketogenic diets. This diligent, gifted work gives real life and authentic hope to its readers in a unique tour de force which will remain a landmark for generations.”—J. William (Will) LaValley, MD, Molecular Integrative Oncology“Cancer nutrition expert Miriam Kalamian has poured every ounce of her hard-earned wisdom, deep scientific knowledge, and compassion into Keto for Cancer. Within this masterful guide, she explains how ketogenic diets limit tumor cell access to key nutrients while nourishing healthy cells, quieting inflammation, and improving quality of life. Let Kalamian empower you to take aim at cancer’s soft underbelly and begin reclaiming your health.”—Georgia Ede, MD, Psychiatrist and Nutrition Specialist “I had the pleasure of first meeting Miriam at a conference in Berkeley a few years back, she was speaking on a panel about the ketogenic diet and cancer. Her story touched me deeply as did her articulate way of expressing how to implement a ketogenic diet. I was actively searching for a good resource for cancer patients as all that was available back then was directed to epilepsy and the fitness world. She was gracious enough to share with me a coveted, paper copy of her ebook, Getting Started With a Ketogenic Diet. I presented it a week later to a group of clients at a cancer retreat in northern California and started a snowball effect of finally finding a community to talk to about the ketogenic diet and cancer. Since then, I have watched Miriam reach superstardom with her brilliant mind and compassionate heart. This book is a culmination of what she has learned, shared, gleaned from others, and inspired in the world of both bench (her collaborations with world renowned researchers) and bedside (real-life application by respected clinicians) medicine. This is the most thorough discussion on ketogenic diet and cancer in the industry and I expect it to continue to inspire change in how we approach cancer today.”—Nasha Winters, ND, coauthor of The Metabolic Approach to Cancer

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Book SynopsisA grand tour of the science of cooking explored through popular dishes.Trade Review"López-Alt's application of scientific rigour to home cooking is actually a lot of fun. Any book that devotes 13 pages to achieving the perfect chip is all right by us." -- Best Food Books of 2015 - The Observer"It’s [The Food Lab] a must-read for home cooks, especially at this time of year, when culinary skills are tested to their limits... Buy this book for your favourite food nerd and you’ll get precious little conversation out of them on Christmas Day." -- The Telegraph"López-Alt shows that conventional methods do not always work well and explains how home cooks can achieve better results using new techniques. A bestseller in America." -- Katy McGuinness, Best Cookery Books 2015 - The Irish Sunday Times"... The Food Lab: Better Home Cooking Through Science is mind-bogglingly detailed and rewarding." -- Holly O'Neill, The 4th Annual OFM 50 - The Observer"The one book you must have, no matter what you’re planning to cook or where your skill level falls." -- Cree Lafavour - The New York Times Book Review"...you truly do get back what you put in. As such, it [The Food Lab] won’t inspire those who have no current interest in cuisine, but for everyone else, it is the only book you need to become a seriously good cook." -- Chemistry World"He’s [J. Kenji López-Alt] got science on his side (and a degree from MIT) and has spent countless man-hours thinking about and reverse-engineering what, exactly, makes delicious food work. (We highly recommend picking up his 1,000 page, James Beard award-winning cookbook The Food Lab: Better Home Cooking Through Science.)" -- GQ Online"It's this commitment to scientific method that takes the recipes in The Food Lab to another level in the pursuit of cooking perfection." -- BBC Focus

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Book Synopsis"This book is an enthusiastic friend, ready to take you into the kitchen so that you can learn about this rich, multi-faceted culinary culture at once so sophisticated and yet so boisterously earthy for yourself." Nigella Lawson"A vibrant joyous book! Shu has captured not just the richness and diversity of Singaporean food - through this book she is inviting you into her kitchen to share all the happiness that food brings to her life." Asma Khan"The book I wish I had written." Meera SodhaIn Singapore, cooking the agak agak way is cooking with intent and intuition. Agak agak' is a colloquial term rooted in the Malay word for somewhat'. This term comes to life especially in the home kitchen, where cooks rely on their senses and experience, rather than tools or exact formulas. Singaporean cuisine, as we know it today, has come from a long history of adjusting and adapting and doing things to taste'. In Agak Agak, Shu Han Lee encapsulates this approach to cooking by sharing delicious recipes that bring punchy Singaporean flavours to simple home cooking, whilst encouraging you to use these recipes as inspiration to create other dishes. Try classic and modern recipes such as Kaya Toast with Half-Boiled Eggs, Nasi Goreng, 8-hour Ox Cheek Rendang, Green Beans with Turmeric and Toasted Coconut, Chilli Crab Spaghetti, Mum's Steamed Pumpkin Rice, Pandan Swiss Roll and Black Sticky Rice Pudding with Rhubarb, amongst others. With tips and tricks, Agak Agak shares more than Singaporean recipes perfect for home cooks, it shares a fun, fresh and creative way of cooking.

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Book Synopsis[Pascal]’s methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration. Sandor Ellix Katz, author of The Art of Fermentation The perfect guide for DIY homebrewers, fermentation fans and foraging enthusiasts! Fermentation fans and homebrewers are invited to discover a galaxy of wild and cultivated plants, fruits, berries and other natural ingredients traditionally used to make a whole spectrum of fizzy fermented drinks! Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavours of their local terroir. Next in Pascal’s Wildcrafted series, The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions. Illustrated with full-colour photographs and step-by-step techniques on how to make a variety of drinks, including: Sugar, molasses & syrup-based beers such as ginger beer, mountain beer, nettle beer, wild Belgian beer Country wines & meads including: elderberry wine, honey wine, herbal mead Traditional drinks & medicinal brews such as tepache, fruit kvass, chaga beer Naturally fermented drinks including: pinecone soda, mountain raspberry soda, elderflower soda, lacto-fermented drinks and much more! Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews using local ingredients. The Wildcrafting Brewer will attract foodies, herbalists, foragers and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be and will be inspired, again, by the abundance of nature all around them. Those interested in the wonders of foraging and fermenting can also check out his next book in the wildcrafted series, Wildcrafted Fermentation!Trade Review“Pascal Baudar takes wild fermentation to the next level with wild plants, wild yeasts, and wild bacteria. His methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation“Owning one of Pascal Baudar’s books is like possessing a key to the foraging kingdom—a key that opens the door to his unique approach to working with wild ingredients. Over the years, Baudar has developed an original culinary language of the land, working and exploring every element of terroir from salt and stones to insect sugars and plants. His methods are rigorously researched, and his piercing creativity and spirit of enquiry gives them life. The foraging world owes a great deal to Baudar’s original research and generous spirit of sharing.”—Marie Viljoen, urban forager and author of 66 Square Feet“Pascal Baudar has elevated the concept of terroir—that intricate symbiosis of Homo imbibens, native biota, microorganisms, and landscape—into the realm of extreme beverages, both fermented and unfermented. His book brings to life the innovative quest of the Palaeolithic shaman/healer/brewer.”—Patrick E. McGovern, archaeologist and author of Ancient Brews and Uncorking the Past“Pascal’s new book offers a wonderfully tangential and unrestrained approach to the world of home brewing by mixing foraging with wild booze alchemy and encouraging the reader to experiment, explore, and play. Whilst managing to make both topics fun and accessible, a comprehensive introduction leads to some delightfully simple recipes and plenty of great ideas, all complemented by beautiful photography.”—John Rensten, founder of Forage London and author of The Edible City“Pascal Baudar eliminates the boundaries set by modern homebrewing "rules" and encourages brewers to go wild with creativity. Not only does he present simple guidelines for making truly unique brews that blur the lines between wine, beer, mead, and soda, but he provides readers with knowledge on how to brew with ingredients they likely already have access to in their kitchens, gardens, yards, and wildlands.”—Jereme Zimmerman, author of Make Mead Like a Viking“I wish I’d had The Wildcrafting Brewer years ago when I became obsessed with plant-forward, foraged, alcohol fermentation. Though often overlooked in contemporary brewing, Pascal Baudar focuses on the basics of foraging and alternative sugar sources. At once looking to indigenous history as well as reviving, or creating, innovative techniques, Pascal encourages people to get their hands dirty, fermenting with what is around them rather than worrying first about fancy tools.”—Pete Halupka, Harvest Roots Ferments“I admire the foraging practice Pascal Baudar shares in The Wildcrafting Brewer—hiking into nature and gathering what's prevalent to create a fermented mélange that carries the terroir of those moments he spent forest bathing, beachcombing, or urban scavenging. The season, the scents, the scenery—all imprinted into his bubbly brews. It inspires me to cleanse my aura with a sage cider cocktail and offer a libation of Achillea and Artemisia to the folks, like Baudar, who keep the spirited plant traditions going. This is a great reference book for both the herbalist’s kitchen and the botanist’s bar.”—Jessyloo Rodrigues, herbalist and cocktail farmerTable of ContentsIntroduction 1. Rediscovering the Past 2. Home Brewing Essentials 3. In Search of Wild Yeast 4. The Quest for Flavors 5. Methods of Brewing 6. Sugar, Molasses, and Syrup-Based Beers 7. Primitive and Country Wines and Meads 8. Ethnic Drinks and Medicinal Brews 9. Naturally Fermented Sodas Resources Index

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Book SynopsisTRANSFORM YOUR AIR FRYER COOKING WITH JAMIE OLIVER''S EASY, VERSATILE, AND DELICIOUS RECIPES Air fryers save you time and money. Now discover just how delicious air frying can really be, with Jamie . . .--Whether you're new to air frying or an expert, Jamie Oliver's here to help you take your gadget to the next level enter Easy Air Fryer.The result of months of experimentation, this is the first book to show you just how delicious and versatile air frying can be. Whether prepping ahead or cooking to order, Jamie will have you making meals people won't believe were created in the air fryer.Enjoy big, bold & delicious food, including: Sticky Aubergine Noodles Teriyaki Pork Ribs Chilli Con Carne Meatballs Roast Carrot and Goat's Cheese Salad Smoked Haddock Pakoras Kerala Roast Chicken & Curry Sauce Pear & Blackberry Crumble Mint Choc Chip Whoopie Pies And moreChapters include Quick Fixes, New Classics, Big Up the Veg, Super Salads, A Little Bit Fancy, Cute Canapes, Get Your Bake On and Proper Puds.Full of hacks, inspiration and new ideas, Jamie's Easy Air Fryer will have you cooking easy, tasty, nutritious food time and again.-- PRAISE FOR JAMIE OLIVEREasy, achievable and delicious; Oliver has created another fail-safe cookbook for families and those of us who are stretched for time' Daily TelegraphJamie has a way of inspiring us with new takes on old classics. There wasn''t a recipe we didn''t want to make' Independent''There is only one Jamie Oliver. Great to watch. Great to cook'' Delia Smith

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Book SynopsisExperience Middle-earth like never before with over 75 recipes inspired by foods from J.R.R. Tolkien's epic Lord of the Rings.

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Book SynopsisTravel the world from the comfort of your kitchen! From taco carts and noodle stalls to hawker markets and gelaterias, it's on the street that you'll find the heart of a cuisine and its culture. From the people who have been delivering trustworthy guidebooks to every destination in the world for 40 years, Lonely Planet's World's Best Street Food is your passport to the planet's freshest, tastiest street-food flavours. Each of the 100 recipes includes easy-to-use instructions, ingredients and mouth-watering photography plus a section detailing how the dish has evolved. There are also tasting notes that explain how best to sample each dish - whether that's in a beachside lobster shack in Maine, a hawker market in Singapore or standing at the bar in a Sicilian cafe - to truly give you a flavour of the place. Includes: Acaraje - Brazil Arancino - Italy Arepas - Venezuela Bakso - Indonesia Bamboo rice - Taiwan Banh mi -Vietnam Baozi - China Bhelpuri - India Breakfast burrito - USA Brik - Tunisia Bsarra - Morocco Bun cha - Vietnam Bunny chow - South Africa Burek - Bosnia & Hercegovina Ceviche de corvina - Peru Chicken 65 - India Chilli crab - Singapore Chivito al pan - Uruguay Chole batura - India Choripan - Argentina Cicchetti - Italy Cocktel de Camaron - Mexico Conch - Bahamas Cornish pasty - England Currywurst - Germany Elote - Mexico Falafel - Israel Fuul mudammas - Egypt Garnaches - Belize Gimbap - South Korea Gozleme - Turkey Gyros - Greece Hainanese chicken rice - Malaysia & Singapore Hollandse Nieuwe haring - The Netherlands Hot dog - USA Jerked pork - Jamaica & Caribbean Islands Juane - Peru Kati roll - India Kelewele - Ghana Khao soi - Thailand Knish - USA Kuaytiaw - Thailand Kushari - Egypt Langos - Hungary Maine lobster roll - USA Mangue verte - Senegal Meat pie - Australia Mohinga - Myanmar (Burma) Murtabak - Malaysia & Singapore Otak-otak - Singapore, Malaysia & Indonesia Oyster cake - Hong Kong Pane, Panelle e Crocche - Italy Pastizzi - Malta Peso pizza - Cuba Phat kaphrao - Thailand Phat thai - Thailand Pho - Vietnam Pierogi - Poland Pizza al taglio - Italy Poisson cru - French Polynesia Poutine - Canada Pupusa - El Salvador Red red - Ghana Roasted chestnuts - Europe& & Sabih - Israel Samsas - Central Asia Sarawak laksa - Malaysia Sfiha - Lebanon Som tam - Thailand Spring roll - China Stinky tofu - Taiwan Takoyaki - Japan Tamale - Mexico Tea eggs - Taiwan & China Walkie-talkies - South Africa Yangrou chuan - China Zapiekanka - Poland About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in.

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Book SynopsisThe official cookbook based on the hit TV series seen on Netflix and around the world, discover mouthwatering recipes that will transport you into the genteel world of Downton Abbey.The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery of the Crawley household – from upstairs dinner party centrepieces to downstairs puddings and pies – and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and racemeets; festivities; upstairs dinner; desserts and canapés; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs dinner menu: Caviar Croutes Chicken Vol-au-Vents Cucumber Soup Trout in Port-Wine Sauce Quail and Watercress Champagne Jelly From the downstairs dinner menu: Toad-in-the-Hole Beef Stew with Dumplings Steamed Treacle Pudding Jam and Custard Tarts Gingerbread Cake With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning colour photographs, many taken on the set of Downton Abbey and using the original glassware and china, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties, and includes stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters and descriptions of the scenes in which the foods appear provide rich context for the dishes. With these and more historic recipes, savour the rich traditions and flavours of Downton Abbey without end. Table of ContentsUPSTAIRS DINNERHors d’oeuvres• Oysters au Gratin• Caviar Croûtes• Stuffed Tomatoes• Chicken Vol-au-Vents Soups• Cucumber Soup• Consommé à la Jardinière• Palestine Soup (Jerusalem artichoke/sunchoke)• Vegetable Marrow &• Apricot SoupFish• Shrimp Curry• Trout in Port-Wine Sauce• Sole à la Florentine• Turbot with Hollandaise Sauce• Fish Cream• Salmon Mousse Entrées• Filet Mignon Lilli• Duck with Apples & Calvados• Duck with Olives• Pork Cutlets with Sauce Robert• Poached Gammon with ParsleySauce• Chicken à la Crème Paprika• Mutton with Caper Sauce• Veal Cutlets Perigourdine• Quail and Watercress• The Perfect Roast• Mint Sauce• Bread Sauce• Yorkshire Puddings Vegetable Entremets(Accompaniments)• Asparagus Cups• Cabbage as They Serve Itin Budapest• Artichoke Salad• Potato Cakes• Haricot Verts with Maîtred’Hôtel Sauce Sweet Entremets• Macedoine of Fruits in Jelly• Champagne Jelly• Chocolate and Vanilla StripedBlancmange• The Queen of Trifles• Syllabubs• Raspberry Meringue• Bananas au Café• Peaches Melba• Pear Charlotte• Charlotte Russe• Ginger Soufflé• Crepes Suzette• Chocolate & Coffee Eclairs Desserts & Savories• Cheese Bouchées• Devilled Kidneys• Marmalade Water Ice• Banana Cream Ice• Punch Romaine DOWNSTAIRSDinner• Toad-in-the-Hole• Lamb Stew with Semolina• Beef stew with Dumplings• Steak and Kidney Pudding• Cauliflower Cheese• Steamed Treacle Pudding• Treacle Tart• Rice Pudding• Spotted Dick• Summer Pudding• Jam & Custard Tarts Supper & Tea• Cottage Loaf• Digestive Biscuits• Gingerbread Cake (minis)• Seed Cake• Porter Cake The Still Room• Apple Cheese• Marrow and Ginger Jam• Piccalilli• Pickled Green Tomatoes• Flavoured Butters

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Book SynopsisThe Star Wars: Galaxy's Edge Cookbook is the ultimate source for creating out-of-this-world meals and treats all the way from Black Spire Outpost. Inspired by the cuisine from the exciting new Star Wars: Galaxy's Edge themed lands at Walt Disney World and Disneyland, the Star Wars: Galaxy's Edge Cookbook is the ultimate source for creating out-of-this-world meals and treats all the way from Black Spire Outpost. This exciting new cookbook is inspired by the cuisine from Disney's hugely anticipated theme park expansion, Star Wars: Galaxy's Edge. Based on the delicious delicacies found in Black Spire Outpost on the planet Batuu, this cookbook provides Star Wars fans with a wealth of delicious intergalactic recipes. Engaging, fun, and informative, Star Wars: Galaxy's Edge Cookbook is the definitive guide to the delectable cuisines of a galaxy far, far away.

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Book SynopsisTHE DEBUT COOKBOOK FROM THE AWARD-WINNING ACTOR, STANLEY TUCCI There is some truth to the old adage, 'Most of the world eats to live, but Italians live to eat.' What is it about a good Italian supper that feels like home, no matter where you come from? Heaped plates of steaming pasta...crisp fresh vegetables...simple hearty soups...sumptuous stuffed meats...all punctuated with luscious, warm confections.  For acclaimed actor Stanley Tucci, teasing our taste buds in classic foodie films such as Big Night and Julie & Julia was a logical progression from a childhood filled with innovative homemade Italian meals: decadent Venetian Seafood Salad; rich and gratifying Lasagne Made with Polenta and Gorgonzola Cheese; spicy Spaghetti with Tomato and Tuna; delicate Pork Fillet with Fennel and Rosemary; fruity Roast Duck with Fresh Figs; flavourful Baked Whole Fish in an Aromatic Salt Crust; savoury Aubergine and Courgette Cass

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Book SynopsisThe essential companion to the best-selling The Carnivore Code, featuring more than 100 delicious recipes to help readers reap the incredible benefits of an animal-based diet. In The Carnivore Code, Dr. Paul Saladino revealed the surprising healing properties of a primarily animal-based diet.Trade Review“If you are looking for a book that can explain why you always fail at diets, read The Carnivore Code Cookbook. Paul shows you which plants are the most important to avoid, and how to create incredibly delicious, nutrient-rich meals with meat, organs, and the least toxic plant foods. Grass-fed animals are the future, and so is this book!” -Dave Asprey, New York Times bestselling author and founder of Bulletproof “Dr. Paul Saladino's new The Carnivore Code Cookbook helps to make carnivore-style eating appealing and convenient for everyone. It provides an easy-to-understand overview of the carnivore approach, … and some incredibly delicious recipes that feature the most nutrient-dense foods on earth. I've made a significant long-term shift in my eating style thanks to Dr. Saladino's work.” -Mark Sisson, New York Times bestselling author and founder of Mark's Daily Apple “In the years since I've known the brilliant Paul Saladino, I have witnessed him help thousands of people recover from autoimmune illnesses, inflammatory conditions, and chronic diseases, while also teaching people how to enjoy meat in a natural and healthy way. He is well-versed at providing ancestrally proven ways of eating that are delicious, nutrient-rich, and powerfully healing. If you are looking to start a carnivore or animal-based diet, and you want to do it the right way, this cookbook will be an invaluable, and quite tasty, resource.” -Ben Greenfield, New York Times bestselling author and leading biohacker —

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Book SynopsisOver 60 pumpkin spiced recipes to warm you up all year round!There's so much more to pumpkin spice than coffee, and now this brilliant book can show you endless possibilities for bringing your favourite seasonal spice to every occasion!Cook up a comforting classic with a warming twist, impress family and friends with special drinks and desserts, and spice up your everyday meals and bakes with everyone's favourite spice mix.From classic drinks to comforting bakes, pumpkin spiced treats will be your constant go-to every season. Recipes include:- Pumpkin Spice Chocolate Chip Biscotti- Mini Pumpkin Pies- Pumpkin and Cream Cheese Muffins- Pumpkin Spice White Russians- And many more!

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Book SynopsisWhat is it about the word ‘entertaining’ that sends people into a state of panic? In Nothing Fancy, New York Times food columnist Alison Roman shows you instead how to ‘have people over’, with her signature laid-back, approachable style and visually stunning recipes. Featuring over 150 all-new recipes, Nothing Fancy includes time-saving tips, like using store-bought ingredients where homemade is unnecessary, batch-made punches for an easy cocktail, and ideas for putting your friends to work! This recipes – heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats – is for gatherings big and small, from the weeknight to the weekend. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake ...) Hosting doesn’t have to be a week-long freak-out. With Alison’s strategic menus, you can shop, cook, and eat all in the same day. So text your friends because you’re having them over — tonight!

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Book SynopsisJames Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of Fish Butchery, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability. Josh’s multi award-winning debut The Whole Fish Cookbook created a new blueprint for fish cookery, while its bestselling sequel Take One Fish unpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen. Presented in three stunning sections – Catch, Cut and Craft – it’s both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish. Featuring detailed instructions on how to prepare fish – from reverse butterfly to double saddle – as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, Fish Butchery will disrupt, challenge and inspire the next generation. Trade Review"The book is a treasure trove of practical knowledge, and it's also a visual delight. With fun drawings and stunning photographs adorning its pages, 'Fish Butchery' is as engaging to read as it is enlightening." -- Dani Zoeller * Tasting Table *

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Book SynopsisAre you struggling with attention problems, mood swings, food obsession, or depression? Whatever the issue, you have far more control than you realize. In Change Your Diet, Change Your Mind, Dr Georgia Ede reveals that the most powerful way to change brain chemistry is with food - because that''s where brain chemicals come from in the first place. In this provocative, illuminating guide, Dr Ede explains why nearly everything we think we know about brain-healthy diets is wrong. The truth is that meat is not dangerous, vegan diets are not healthier, and antioxidants are not the answer. Change Your Diet, Change Your Mind will empower you to:- Understand how unscientific research drives fickle news headlines and dietary guidance- Evaluate yourself for signs of insulin resistance - the silent metabolic disease that robs your brain of energy- Improve your mental health with a personalized plan to suit your own food preferences and health goalsDrawTrade ReviewDr Ede is one of the very few psychiatrists who understands the critical connections between food, brain metabolism, and mental health and who has the ability to communicate these relationships in ways that are engaging and accessible. -- DR JASON FUNG, New York Times bestselling author of The Obesity CodeMental health care is undergoing a paradigm shift, and Dr Ede is leading the way! CHANGE YOUR DIET, CHANGE YOUR MIND should be the first tool a doctor reaches for when treating mental health disorders. -- KEN BERRY, MD, family physician and YouTuberDr Georgia Ede's CHANGE YOUR DIET, CHANGE YOUR MIND illuminates the powerful connection between dietary choices and improved mood and brain function. Dr Ede's focus is on the positive impact that thoughtful food choices can have on our lives. This book is an invaluable resource and guide for anyone looking to enhance their health and life through the thoughtful integration of nutrition. -- DAVID PERLMUTTER, MD, author of #1 New York Times bestsellers Grain Brain and Drop AcidGeorgia Ede is both a great doctor and student. The origin of doctor comes from to teach, and student from the pursuit of knowledge.You need to be both to challenge and reverse decades of miseducation, but it is worth it.When curiosity becomes questioning the paradigm, to the benefit of your patients, then you are fulfilling both roles.Georgia Ede takes us on the journey to the root cause of mental health - poor nutrition. Historically through to practically, the broad and detailed issues of mental health are addressed and articulated beautifully. * Dr Gary Fettke, Orthopaedic Surgeon M.B.,B.S.(University NSW), F.R.A.C.S.(Orthopaedic Surgery), F.A.Orth.A. *This book should be on the list of anyone who is interested in mental health. Dr Ede left me in no doubt about the importance of allowing my brain the possibility of dual fuel and how to achieve that with a ketogenic diet. Reading this book will prepare anyone to have a conversation with their doctor based on the current understanding of nutrition and metabolic science and improve the quality of the consultation as a result. * Dr Ian Lake, GP *This book will be of benefit to many people including those not confronting mental health issues. Debunking diet myths is a major challenge and Dr Ede does this admirably. * Prof Stephen Cunnane *

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