{"title":"Food \u0026 Drink Books","description":"","products":[{"product_id":"food-for-free-9780007183036","title":"Food For Free","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe ideal portable companion, the world-renowned Collins Gem series returns with a fresh new look and updated material.This is the perfect pocket guide for aspiring foragers. Over 100 edible plants are listed, fully illustrated and described, together with recipes and other fascinating details on their use throughout the ages.Practical advice on how to pick along with information on countryside laws and regulations on picking wild plants helps you to plan your foray with a feast in mind.This is the ideal book for both nature lovers and cooks keen to enjoy what the countryside has to offer.","brand":"HarperCollins Publishers","offers":[{"title":"Default Title","offer_id":47832370708823,"sku":"9780007183036","price":6.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780007183036.jpg?v=1710331438"},{"product_id":"collins-beekeepers-bible-9780007279890","title":"Collins Beekeepers Bible","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe most comprehensive beekeeping resource ever published.This ultimate guide covers all the practical essentials and will teach you everything about caring for bees and safe hive management, with clear instructions and step-by-step illustrations. It also contains a wealth of information about the culinary, medicinal, cosmetic and domestic uses of honey, beeswax and pollen.So much more than just a practical handbook, this beautiful almanac is also a fascinating read, overflowing with charming bee trivia, fascinating folklore, an engaging history of beekeeping and much more besides. Discover bees in literature, learn how to craft beeswax candles, preserve fine wood with your own home-made furniture polish, or indulge your skin with lavender and beeswax hand cream. Enjoy over 100 glorious honey recipes for cakes and breads, sauces and marinades, drinks and even flavoured spirits!Fully illustrated with practical photography, stunning illustrations and unique etchings, this is an invaluable handbook as well as a beautiful addition to your coffee table, whether you''re an active beekeeper with buzzing hives, or an armchair enthusiast who daydreams about harvesting your own honey.The plight of the honeybee has been widely reported, as numbers fall at an alarming rate. But its vital role in crop pollination and global agricultural means that the survival of the honeybee is essential; if it is to endure into the next century, we must take it seriously now. The Collins Beekeeper''s Bible does just that, bestowing readers with all there is to know about bees, in the hope that it will help secure the future of this fascinating insect.CONTENTS INCLUDEo History of honey and beekeepingo Building a beehive \u0026amp; staying safeo Caring for your bees  pests \u0026amp; diseaseso Growing flowers for beeso Collecting your honeyo Household uses for honey and beeswaxo Homeopathic, medicinal and cosmetic uses for honey and polleno Home craftso Recipes for home-made food and drinks featuring honey\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e'This paving slab of a book should be on the shelf of every country person… detailed, well written and joyful to the eye' Country Life\u003c\/p\u003e           \u003cp\u003e‘A beautiful and practical guide to the world of bees and beekeeping.’ The Daily Telegraph’s Gardening section\u003c\/p\u003e","brand":"HarperCollins Publishers","offers":[{"title":"Default Title","offer_id":47832376803671,"sku":"9780007279890","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780007279890.jpg?v=1710331588"},{"product_id":"one-pot-pan-planet-9780008172480","title":"One Pot Pan Planet","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eSunday Times bestsellerAward-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylishly. In this exciting new collection of over 200 simple recipes, Anna Jones limits the pans and simplifies the ingredients for all-in-one dinners that keep things fast and easy. These super varied every night recipes celebrate vegetables and deliver knock-out flavour but without taking time and energy.There are one-tray dinners, like a baked dahl with tamarind-glazed sweet potato, quick dishes like tahini broccoli on toast, one-pot soups and stews like Persian noodle as well as one-pan fritters and pancakes such as golden rosti with ancho chilli chutney.Onebrings together a way of eating that is mindful of the planet. Anna gives you practical advice and shows how every small change in planning, shopping and reducing waste will make a difference. There are also 100 recipes for using up any amount of your most-eaten veg and ideas to help you use the foods that most often end up being thrown away.This book is good for you, your pocket and the planet.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e‘Even if you don’t do the cooking at home, you may well have had a brush with Anna Jones: if your plate is without meat, she’s probably behind it. Because for eight years now Jones and her bestselling vegetarian cookbooks have been gently edging out chicken pie and sausages in favour of courgette polpette and carrot dhal. Jones, 42, is not short of vegetarian converts. She’s up there with Yotam Ottolenghi and his sumac for the impact she’s had on our culinary habits this century’ \u003cem\u003eSunday Times\u003c\/em\u003e\u003c\/p\u003e           \u003cp\u003e‘\u003cstrong\u003eOne pot, one pan, one tray, one planet. . . 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The latest chef to join the pantheon is Anna Jones, with \u003cem\u003eOne: Pot, Pan, Planet’ Vogue\u003c\/em\u003e\u003c\/p\u003e           \u003cp\u003e‘\u003cstrong\u003eIt’s true to say that Anna Jones always delivers:\u003c\/strong\u003e reading any recipe of hers is like receiving a promise of dependable deliciousness. With this book, however, she has given something deeper of herself. 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He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped chocolate cake. These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e‘\u003cem\u003eA Cook’s Book\u003c\/em\u003e, all 500 pages and nearly one and a half kilos of it, enters the world as if from the kitchen of someone fresh to the world of food writing, a-brim with ideas, vital and enthusiastic . . . He is king among food writers . . . There is not a cook or a reader in the land who wouldn’t gratefully hug this new volume of his to their chest’ Nigella Lawson\u003c\/p\u003e           \u003cp\u003e‘A magnificent volume of comfort. 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An outdoor restaurant in Cornwall, tucked down on a remote sandy beach with no road access and completely off grid. He cooks up huge atmospheric open-air feasts for their diners throughout the year. In 2017, over 22,000 people applied for just 600 covers over their summer season, with tickets selling out within minutes of release each month, making it the hottest restaurant ticket in the UK. Simon's cooking techniques have become iconic in Cornwall  from fire pits in the sand to wind-chime fish smokers and wood-fired rotisseries  his feasts are influenced by the smouldering fires and field-to-fork Cornish produce that fill his outdoor beach kitchen.The Hidden Hut cookbook showcases inspiration for creating magical and memorable feasts. 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It’s also a social history of New York’s Chinatown, with profiles of merchants and artisans who are trying to keep the historic neighborhood alive now.” — Associated Press  “A cookbook that gives a thoughtful history of [Nom Wah], as well as a survey of the evolution of Chinatown.” — New York Times  \"Nom Wah is one of the most legendary dining establishments in New York City. Having been open for more than 100 years, this restaurant has seen Chinatown change and evolve in spectacular ways. However, owner Wilson Tang doesn’t get lost in the past. Instead, he uses this moment to celebrate the Chinatown of now, sharing profiles and recipes that celebrate today.\" — Bon Appétit  “Nom Wah Tea Parlor is a classic restaurant that defines New York dining…. Tucked between the pages are tales from the restaurant, a touch of dim sum history, and essays from other members of the Chinatown community…. Reading the book isn’t quite the same as sitting at a table in the golden-hued restaurant, but during a pandemic, it’s as close as we can get.” — Heated  “The cluster of people typically huddled outside Nom Wah Tea Parlor in New York’s Chinatown tells you there’s something special inside. Once you tuck into the 100-year-old dim sum restaurant’s food, you realize it was worth the wait for silky dumplings, toothsome char sui bao, scallion pancakes, egg rolls, and other dim sum dishes passed down through three generations of owners. The latest, Wilson Tang, reveals these long-standing family secrets and recipes in this new cookbook, along with illustrations that demonstrate how to stuff bao, close eggrolls, and more.” — Plate  “For those who miss those stacks of steaming baskets piled high on the table, Tang and Joshua David Stein help you bring home the experience with THE NOM WAH COOKBOOK… Making dumplings is easy — really!” — New York Times Book Review  \"A mouthwatering love letter to Nom Wah’s neighborhood.\" — Saveur  \"What resonates most is the celebration of Chinatown’s family-run shops, its cultural institutions, and the characters who make the neighborhood an enduring source of pride and inspiration.\" — Grub Street  \"A primer on how dim sum works.... The pages of Nom Wah are a beautiful place to be.\"  — Wired  \"While Nom Wah Tea Parlor might be New York City's oldest dim sum restaurant, this is its very first cookbook, spanning 100 years of recipes and stories from the legendary Chinatown spot. It's an opportunity to master everything from rice rolls to scallion pancakes to shrimp balls.\"  — Conde Nast Traveler  \"You'll get a colorful historical background to the restaurant classics you know and love.\" — The Spruce Eats","brand":"HarperCollins Publishers Inc","offers":[{"title":"Default Title","offer_id":47832620237143,"sku":"9780062965998","price":999.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780062965998.jpg?v=1710336037"},{"product_id":"plenty-more-9780091957155","title":"Plenty More","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eIts this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians. * Time out *\u003cbr\u003eA riot of colours, combinations and characteristically striking flavours. * Waitrose Kitchen *\u003cbr\u003e\u003ci\u003eEven the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. 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His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi\u003cbr\u003e\u003cbr\u003e\u003cb\u003eRamael Scully (Author) \u003c\/b\u003e\u003cbr\u003e Ramael Scully  Scully - was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to the NOPI as head chef, when the restaurant opened in 2011. 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