Food & Drink Books

Book SynopsisThe 007 official cocktail book - created in association with the Ian Fleming EstateExplore Bond creator Ian Fleming's writings on the pleasures of drinking and sample 50 delicious cocktail recipes inspired by his work - developed by award-winning bar Swift.Cocktails are at the glamorous heart of every Bond story. Whether it's the favoured Martini, which features in almost every book, or a refreshing Negroni or Daiquiri, strong, carefully crafted drinks are a consistent feature of the Bond novels. Recipes are divided into five categories: Straight Up; On The Rocks; Tall; Fizzy; and Exotic. Sip on inventions such as Smersh, Moneypenny, That Old Devil M and Diamonds are Forever, as well as classic Bond cocktails such as the Vesper and, of course, the Dry Martini. Each recipe is accompanied by extracts from Fleming's writings - be it the passage where the classic drink was featured or a place, character or plot that inspired one of the drinks.Also features Ian Fleming's writings on whisky, gin and other spirits.Foreword by Fergus Fleming.

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Book SynopsisQueer Eye sensation and passionate cook Antoni Porowski inspires both newbies and knowledgeable cooks to get back into the kitchen. Antoni Porowski, the food and wine guru on Netflix hit show Queer Eye, invites you to cook delicious dishes in his gorgeous first cookbook, Antoni in the Kitchen. With appealing openness, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from the likes of GQ and the New York Times, which noted his dishes prove that 'sometimes simple is anything but simplistic.'Some of the delicious recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all can be carried off with panache, even by beginners.All recipes in this cookbook have been fully anglicized.Trade ReviewAntoni has a love of food equal to my own. From his Johnny's Queso Blanco (you can never go wrong with melted cheese) to his Polish Hangover Soup (I'm sure this will come in very handy) and all of his desserts, I can't wait to explore the mind and creativity of this extremely hot chef. -- Chrissy TeigenAntoni's culinary skills are prodigious, but what makes him special is the key ingredient that makes Queer Eye special: heart. -- Ted AllenFull of enthusiasm, warmth, and joy. From the simplest radishes in pink-peppercorn butter to a classic grilled cheese with tomato bisque to an innovative turkey kefte, the book shows a knowledge of techniques and an intrepid spirit in the kitchen. -- Jacques PépinAntoni's enthusiasm for food is infectious. Approachable and easy, these recipes will inspire anyone to get into the kitchen. -- Padma LakshmiApproaches cooking with unabashed enthusiasm and passion -- Refinery29An advocate for simplicity in the kitchen. -- The Globe and MailObsessed with food and knows what he's talking about. -- EATERDefinitely knows his way around a kitchen. -- New York Times

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Book SynopsisTHE OFFICIAL RECIPE BOOK TO BESTSELLING ORIGINAL THE SIRTFOOD DIET. Over 100 more delicious SIRTFOOD recipes to help you lose up to 7lbs in 7 days and stay lean and healthy for life!''The weight loss phenomenon'' Times''The plan that will change the way you do healthy eating'' Red Jumpstart your way to better health with over 100 tried-and-tested recipes from the bestselling authors of The Sirtfood Diet. This easy-to-use recipe book combines the latest nutritional advice with an essential meal plan to help you lose weight and feel great. Revolutionising the way we eat, through their scientifically researched plan for health and weight loss, nutritional medicine experts Aidan Goggins and Glen Matten show how these sirtuin-activating recipes will switch on our body''s fat-burning powers to supercharge weight loss, improve energy levels, and promote amazing health. These recipeTrade ReviewThe wonder foods that turbo-charge weight loss! * The Daily Mail *A non-faddy diet that offers incredible health benefits and weight loss. Aidan and Glen show how everyone can reap the benefits of the Sirtfood Diet through eating delicious food. I'm a huge fan! * Lorraine Pascale, BBC TV chef and food writer *I'm healthier, more alert and in top physical condition. Sirtfoods are key for me reaching new peaks in performance to face the upcoming challenge in British America's Cup history. * Sir Ben Ainslie, four-times Olympic gold medallist *Following Aidan and Glen's Sirtfood Diet was incredible; my body fat just melted away - I was sharper and had heaps more energy than before * Anthony Ogogo, 2015 Strictly Come Dancing star and professional boxer *A revelation to my diet: introducing Sirtfoods has allowed me to attain a body composition and wellbeing previously unimaginable * David Haye, Heavyweight Champion Boxer *People keep asking me my secret to looking great. The answer is Aidan and Glen's Sirtfood Diet. Since following it, I feel unstoppable. * Jodie Kidd, model and TV personality *Working with Aidan and Glen has revolutionised my nutritional approach beyond anything I have experienced in the past. Their knowledge and Sirtfood Diet is unrivalled, and was key for getting me into top shape and feeling and performing at my best for the 2015 Rugby World Cup. * James Haskell, International England Rugby star *The diet everyone's talking about...Over 7 days, I lose 6lb. My partner, who does it too, goes down two jeans sizes. It takes a couple of days to get used to, but it's a revelatory way to eat. I predict it is only a matter of months before a certain well-known sandwich chain starts flogging sirt shots - yoghurt-sized pots of strawberries, walnuts and chocolate flakes to sprinkle over porridge. We'll have sirt Thursdays and hold sirt suppers. Unlikely as it sounds, expect a run on kale * THE TIMES *We don't normally do weight-loss diets, not least because we know that, in the long term, most of them don't work. But we think The Sirtfood Diet is something different. This new way of eating has been devised by experts in medical nutrition with sound scientific backing. It also delivers real health benefits (and did we mention the chocolate and red wine?) * Good Housekeeping Magazine *I'm eating like a king these days thanks to the Sirtfood Diet * Conor McGregor, UFC World Champion *

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Book Synopsis**1st Place Winner of the 2023 BEST IN THE WORLD Gourmand Cookbook Award for Plurinational Recipe Books**Kumain ka na? (Have you eaten yet?) is the greeting used by Filipinos whenever they meet. A beautiful compendium of food and people, the 51 delicious recipes in this book are not just from the heartthey are also good for the heartspecifically included for their health benefits. The result is a cookbook presenting food as something central to Filipino culture and emotional well-being as well as being nutritious and amazingly tasty!Along with insightful stories and 51 different recipes, readers will learn many tips and techniques to balance flavor and heart-health in your dishes, such as:How to use Filipino cooking methods to achieve bold flavors without adding extra sodium or sugars to your dietPreparing ingredients to retain the maximum amount of heart-healthy nutrientsManaging your sodium intake while still using salt to heighten flavorUsing heart-healthy trickslike how to increaTrade Review1st Place Winner of the 2023 "Best in the World" Gourmand Cookbook Award for Plurinational Recipe Books"In We Cook Filipino, Jacqueline Chio-Lauri extends an invitation to a healthier, heartful way of life. Through her culinary journey, she shows us that flavorful Filipino dishes can be allies in our quest for well-being. With each page turned, we're reminded that taking care of our hearts can be a delicious, joyful endeavor." —Asian Journal, Savoring Wellness: 'We Cook Filipino' Puts Heart Health On The Menu"This beautiful book is filled with stories and recipes from the heart, that are good for your heart too. It is a moving and meaningful showcase of how delicious and healthful Filipino food can be." —Ellie Krieger, RD, Food Network and PBS show host, and James Beard Foundation award winning cookbook author.

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Book Synopsis“Who better to supply us with our first comprehensive historical survey than the wine writer with the magic pen, Hugh Johnson?” - Jancis Robinson MW Hugh Johnson has led the literature of wine in many new directions over a 60-year career. His classic The Story of Wine is his most enthralling and enduring work, winner of every wine award in the UK and USA. It tells with wit, scholarship and humour how wine became the global phenomenon it is today, varying from mass-produced plonk to rare bottles fetching many thousands. It ranges from Noah to Napa, Pompeii to Prohibition to Pomerol, gripping, anecdotal, personal, controversial and fun. This new edition includes Hugh’s view on the changes wine has seen in the past 30 years. In his Foreword the celebrated historian Andrew Roberts writes: "The genius of The Story of Wine derives from the fact that it is emphatically not a dry-as-dust academic history – there are dozens of those – but an adventure story, full of mysteries, art and culture.’Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller JournalTable of ContentsForeword, Part One - Early wine history to Rome, Part Two - Charlemagne to Glassmaking technology, Part Three - Bordeaux Reborn to Georgian England, Part Four - Napoleon to 19th Century South America, Part Five - 20th Century and beyond

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Book SynopsisThe Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival. When Katrina Blair was eleven she had a life-changing experience where wild plants spoke to her, beckoning her to become a champion of their cause. Since then she has spent months on end taking walkabouts in the wild, eating nothing but what she forages, and has become a wild-foods advocate, community activist, gardener, and chef, teaching and presenting internationally about foraging and the healthful lifestyle it promotes. Katrina Blair’s philosophy in The Wild Wisdom of Weeds is sobering, realistic, and ultimately optimistic. If we can open our eyes to see the wisdom found in these weeds right under our noses, instead of trying to eradicate an “invasive,” we will achieve true food security. The Wild Wisdom of Weeds is about healing ourselves both in body and in spirit, in an age where technology, commodity agriculture, and processed foods dictate the terms of our intelligence. But if we can become familiar with these thirteen edible survival weeds found all over the world, we will never go hungry, and we will become closer to our own wild human instincts—all the while enjoying the freshest, wildest, and most nutritious food there is. For free! The thirteen plants found growing in every region across the world are: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter, and knotweed. These special plants contribute to the regeneration of the earth while supporting the survival of our human species; they grow everywhere where human civilization exists, from the hottest deserts to the Arctic Circle, following the path of human disturbance. Indeed, the more humans disturb the earth and put our food supply at risk, the more these thirteen plants proliferate. It’s a survival plan for the ages. Including over one hundred unique recipes, Katrina Blair’s book teaches us how to prepare these wild plants from root to seed in soups, salads, slaws, crackers, pestos, seed breads, and seed butters; cereals, green powders, sauerkrauts, smoothies, and milks; first-aid concoctions such as tinctures, teas, salves, and soothers; self-care/beauty products including shampoo, mouthwash, toothpaste (and brush), face masks; and a lot more. Whether readers are based at home or traveling, this book aims to empower individuals to maintain a state of optimal health with minimal cost and effort. Trade ReviewLibrary Journal– "When you encounter a weed, do you pull it, spray it—or consume it? Blair, a holistic health and sustainable living educator, recommends the latter. In the first few chapters of this title, she emphasizes the importance of wild plants as food and medicine. The remaining chapters profile 13 edible weeds commonly found worldwide near human habitations: amaranth, chickweed, clover, dandelion, dock, grass, knotweed, lambsquarter, mallow, mustard, plantain, purslane, and thistle. Many are frequently classified as noxious or invasive, but Blair encourages us to see them not as enemies to be eradicated but as allies to nourish body and spirit. Each profile includes botanical and common names, a description, photos, history, edible and medicinal uses, and recipes. All recipes are vegan and most are raw. Verdict: This book includes valuable information about identifying and using common weeds and encourages us to reconsider our relationship with these usually scorned plants.”The New York Times- “How do we learn to empathize with other creatures, to respect the web of life that connects us all? The answer must lie, at least in part, somewhere in the deeply pleasurable childhood experiences so many gardeners cherish, moments of gazing into the depths of a blossom or watching a tendril unfold — and falling under the spell of a tiny miracle. … Katrina Blair’s charming and intelligent The Wild Wisdom of Weeds … delivers just about the best argument I’ve read for the futility of figuring out what, exactly, qualifies as a native plant and why ‘invasive’ can be a flawed concept. …Weeds, she insists, are ‘examples of nature’s creative edge.’ They’re powerful ambassadors, here to support our quality of life.”"For more than a decade, I have been learning about the outstanding value of common weeds as survival food, as free and natural “live" foods with nutritive values far exceeding those of store-bought greens, and as sources of natural medicines to help restore health to bodies robbed of their vitality by the toxins, stresses, and poor diets of our modern world. There are thousands of wild edible plants on our planet, most of which are unpleasant to eat and difficult to locate or identify. Many of us wonder where and how we might best begin to learn to find and use these wild edibles. Katrina Blair's The Wild Wisdom of Weeds is the perfect handbook for taking this journey back to better health, vitality, food security, and peace of mind, by learning to collect and use thirteen common nutritious and delicious wild weeds that grow pretty much everywhere that people live. It is a fantastic resource, and I highly recommend it! "--Matthew Stein, author of When Disaster Strikes and When Technology Fails"Required reading for the survival of our species! What can we do to live more sanely in an increasingly insane world? Katrina Blair offers a new world of possibilities. The myriad brilliant insights and pragmatic solutions within The Wild Wisdom of Weeds are essential and evolutionary.”--Happy Oasis, Adventure Anthropologist, founder of Bliss U and the Raw Spirit Festival"The Wild Wisdom of Weeds provides a beautiful and empowering exploration of wild foods, helping you to identify, prepare and celebrate edible weeds that you might otherwise overlook with simple tips on medicinal use, and charming, nutrient-dense recipes. A must-have for any beginning or serious forager.”--Jennifer McGruther, author of The Nourished Kitchen"This may be the most important book you will ever read. Far more than just a book about foraging; it offers, with comforting clarity, hope for the future of feeding the world when before there seemed to be none.”--Nomi Shannon, RawGourmet.com "This is the kind of information that should precede gardening and farming. Katrina Blair expertly shows that before picking up a hoe or spreading a single seed, we can turn to our yards, fields and forests for so many of the foods and medicines we need to live well. The Wild Wisdom of Weeds is a gem, and will be foundational reading for anyone wanting to live close to the goodness of this Earth.”--Ben Falk, author of The Resilient Farm and Homestead“Katrina Blair keeps it really simple and approachable..her recipes have inspired me to experiment with new ingredients in my ferments.”--Sandor Ellix Katz, author of The Art of Fermentation, from the foreword"Common weeds can be even more nutritious and medicinal than our favorite vegetables. Three cheers to Katrina Blair for sharing the depths of such friends as lambsquarter and purslane! Release your inner goat and go graze. Use these fantastic recipes to become an inspired gourmet of wild things. This book radiates with thorough research and first-hand knowledge of plants that matter.”--Michael and Nancy Phillips, authors of The Herbalist’s Way and The Holistic Orchard“The Wild Wisdom of Weeds is one of those rare and important books that has the capacity to radically alter your view of a world you thought you knew well. You'll never look at weeds the same again!”--Ben Hewitt, author of The Nourishing Homestead and The Town that Food Saved"Covering a small number of the most common edible/medicinal plants in depth, The Wild Wisdom of Weeds offers information on these species and their close relatives from multiple perspectives. From identification, harvesting and uses, through personal experiences and philosophy, to science and mysticism, this book has it all. Wherever in the world you live, whether you're a beginner or experienced forager, you'll have lots of fun reading and using this book.”--"Wildman" Steve Brill, naturalist, and author of the foraging app Wild Edibles"Weeds used to be something you kill, eradicate, make war on, get rid of. But weeds are the plants that thrive, and The Wild Wisdom of Weeds is a much needed guide to understanding the virtues these plants possess and the wisdom of knowing them, using them, and keeping them around. Weeds are clearly more important than we have imagined."--Deborah Madison, author of Vegetable Literacy"Katrina Blair has written a comprehensive guide to 13 foraged food plants that we can find anywhere in the temperate world, diversifying our diet whilst giving sensible guidelines to ensure we leave our wild plant colonies healthy. She encourages us to grow the weeds we love to eat, so we can literally forage on our doorsteps, and teaches us their medicinal properties, making food our medicine too. This is an engagingly written manual of radical self-responsibility, full of recipes and information, that belongs on every bookshelf."--Maddy Harland, editor and co-founder of Permaculture magazine "I don't know anyone more qualified to write this book than Katrina Blair. I've seen her go into the woods to harvest wild plants and "weeds", and then transform them into gourmet meals later that day that rivaled the best from any fancy restaurant. She definitely knows her stuff and I am proud she wrote The Wild Wisdom of Weeds."--Markus Rothkranz, author of Free Food and Medicine"Katrina Blair’s great celebration of thirteen wild weedy plants that have followed human civilizations is a lively and passionate argument to change our attitude to weeds, to admire their resilience and high nutritional value, and to embrace them as a valuable resource – at the same time improving our mental and physical health by becoming closer to the natural world. A fun and enjoyable read.”--Martin Crawford, author of Creating a Forest Garden

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Book SynopsisSelected for Jamie Oliver's Cookbook ClubFor every two lovers of sweet baked treats, there is at least another who will take the gruyère gougère or the curry pastie every time. All Day Baking: Savoury, Not Sweet is a baking cookbook – at last – for them.All Day Baking: Savoury, Not Sweet delivers 77 comforting, inventive and wholegrain-forward ideas for savoury pies, sausage rolls, pasties and myriad other mostly pastry-based recipes. The book is structured across the arc of a day but the recipes are interchangeable; it also includes ideas for gutsy accompaniments that equip the reader with the tools to transform delicious bakes into nourishing any-time-of-day meals, with a focus on minimising waste, sustainability and seasonability. Author Michael James is a Michelin-restaurant chef by training who was drawn early to the art, precision, and satisfaction of baking. In All Day Baking he turns his attention to the pasties of his British childhood, the pies he creates today for his young family, and the quiches, sausage rolls, palmiers and galettes that have earned him an international cult following. He delivers a master class in pastry – from puff to rye to vegan and gluten-free – gifting readers a foundation knowledge that sets them on a path to their own delicious baking adventures. Throughout there is a nod to Michael and wife Pippa James’ ethos, rooted in sustainability, seasonality and a desire to minimise their waste footprint. Trade Review'All Day Baking is a perfect marriage of the finesse of pastry craft and thoughtful, honest food ethos. Generous with knowledge, Michael and Pippa will inspire you to reach past packets of plain white flour to become a grain-inclusive baker with a repertoire of ingenious flavour combinations. These are recipes to always keep close to your hearth.' – Natalie Paull'This book is AMAZING.' – Chad Robertson'Michael and Pippa have created a collection of recipes, thoughts and stories that manage to consider all the best bits about a local, honest and traceable food culture. They've included generous nods to place, season and growers, the value of health and time with family and provided insight and inspiration around the fun and craft of savoury baking. Plus, everything is delicious.' – Dan Hunter'I have been known to join the queue for Michael James’ delicious food, and while I delight in his beautiful cakes and sweet treats, I marvel at his exquisite savoury baking: perfect pastry, on-point seasoning and interesting but never gratuitous, flavours. In All Day Baking, Michael and Pippa have given us a collection of irresistible pies and pasties, homely scones and quiches, gorgeous galettes and tarts. And of course, those famous sausage rolls. Practical tips and friendly guidance ensure our efforts are rewarded, and a wonderful section on ketchups, relishes and chutneys tempt us even more to get (savoury!) baking. My only apprehension is that, with this book, I really will want to bake all day!' – Helen Goh'I met Michael and Pippa years back at a grain gathering at the bread lab at Washington State University. What struck me first was their sincere passion for the foundation of all good things bread and pastry. This was beautifully represented at their world-renowned Tivoli Road Bakery in Melbourne. In their first book, The Tivoli Road Baker, Michael’s full arsenal was on display. In this second book, he and Pippa give us the feeling and flavour of home, a focused all-day arc of savoury pies and pastry pulling from Michael’s roots in Cornwall England, kissed with time and a professional journey well spent.' – Chris Bianco'A declaration for the joys of savoury baking. As exciting as any sweet baking book, it is filled with recipes you’ll make time and time again. From bacon and egg breakfast buns to butter chicken pie, this was a book I devoured, from its beautiful design and imagery, to its modern, thoughtful recipes, this is a book that should find a place in any bakers kitchen.' – Edd Kimber'The lure of pastry never ceases to excite me, yet my natural bent is savoury. In All Day Baking, Michael and Pippa have thrown themselves into the pages savoury first. And in so many cases, offered step-by-step photographs to give the novice huge confidence. I love this book.' – Maggie Beer'Michael and Pippa James have written an inviting collection of recipes that celebrates deeply savoury flavours in the creative seasonal kitchen. Written in an approachable manner with suggestions to increase wholegrain flours, both aspirational and experienced home bakers will expand their pastry skills with these reliable and flexible techniques. From Asparagus, Ham, and Cheese Bostocks, to Beetroot and Shallot Tarte Tatin and Buckwheat English Muffins made with sourdough, these delectable recipes are rooted in old-world traditions but with the modern and accessible flair of an experienced chef. Considerate recommendations for substitute ingredients are present throughout, with clever tips and expertly explained instructions that encourage intuitive prowess while maintaining respect for the process. This will be your handy, beautifully-photographed book of back-pocket recipes that bring enjoyment to any meal.' – Sarah Owens'I have been a massive fan of Michael James ever since I visited him at Tivoli Road Bakery, where he was baking some of the best bread and pastries in Melbourne. We loved his first book, The Tivoli Road Baker, and its always on the shelf in our kitchen and bakery. His new book, All Day Baking, is savoury baking genius, with the chapters set out beautifully, and not surprisingly full of the most tempting and delicious recipes for the whole family. We can't wait to bake from his book.' – Justin Gellatly'Michael's book is both extraordinarily beautiful and inspiring, but more importantly it is also comprehensive; with superb easy to follow step-by-step instructions for utterly delicious recipes that you actually bake, making it perfect for any level of baker.' – Vanessa Kimbell'Michael's book has everything I look for in a baking book – a wide breadth of classic and unique flavours, meticulous notes and instructions on techniques, recipes that can be trusted, and an author who is smart, generous and genuinely wants the reader to succeed. Avid weekend bakers and professionals alike will refer to this book again and again both for fundamentals and inspiration. I look forward to adding many of these recipes to my repertoire.' – Bonnie Ohara‘Create that cosy pub feeling in your kitchen with crisp, buttery pastry enclosing rich, savoury delights’– Food & Travel

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Book SynopsisFrom the pan to the table in no time at all.Included are 85 easy, budget-friendly recipes to suit busy lifestyles and those with limited kitchen space. All the delicious dishes can be made in one of two pans - either a large saucepan or a non-stick frying pan - and require little to no skill, as directions are just for cooking over a high, medium or low heat. All the recipes can be cooked on a gas, electric or induction hob and you will get the same incredible results every time. Featuring easy cheats and supermarket ingredients, these are handy recipes to cook every night of the week. From light and speedy dishes including Just-add-water beef pho and Vodka risotto with fresh tomatoes, to indulgent and comforting meals like Sausage and broccoli gnocchi and Sweet potato, kale and cashew nut curry, alongside speedy sweet treats such as Chocolate-centre French toast and Baby doughnuts, there are plenty of surprising, nourishing options that the whole family can e

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Book SynopsisAchieve perfect putting with golf''s best-loved analyst and commentatorAs well as being a great tool for instruction, it''s also a fascinating insight into one of the world''s best putters. Tommy FleetwoodREVISED AND UPDATED!Climb the ladder to achieve one-putts by choosing the right putter, achieving an immaculate set up, reading the greens, acquiring touch and feel and honing your skills through drills with One Putt.This book also includes some stunning photography from Getty''s No.1 golf photographer as well as many shots of today''s leading Pros shot especially for the book.With one of TV''s best-loved golf analysts, Ken Brown''s own analysis and stories from a wealth of experience, this heavily illustrated, easy-to-follow book will make honing this golfing skill easy and entertaining.Trade ReviewThis is the young man most British Pros would choose to have putting for them. But it's not just natural talent that makes this lanky, young player so good; he putts and chips for three hours every day.Ken made an immediate impact on the tour in 1976 with his lethal short game, soon gaining the nickname "One Putt". His putting method was closely examined by all and sundry, including myself. From 6ft 2ins he would origami himself down into a rock solid stance, the only moving part appeared to be the head of his old hickory shafted putter. My practice times with Ken made me a better putter. I still work on his words of wisdom 40 years later and can clearly remember his bemused expression watching someone putt with so many moving parts.Over the years Ken Brown's advice has always came with authority and simplicity. On the putting green at Royal St. Georges before the first round of the Open he reminded me "let your attitude determine your golf, don't let your golf determine your attitude." My name ended up on the Claret Jug. From novice to aspiring major winner, I believe One Putt will work for you.You will hole more putts and understand why by reading this book. Ken takes you step by step up the putting ladder with a simple and easy-to-follow guide, revealing all you need to One Putt. I read it, so should you.I can hardly remember my own journey in golf without Ken Brown. He and I grew up playing Herts Boys' Colts and Herts County teams together through the summers of '74 and '75. He had two hallmarks; his stance and his old hickory relic putter. He had an instantly recognizable popping stroke which made that old thing work masterfully again and again. He has an easy going and affable style; a friend to golf and golfers on all levels and he shares his gift for putting and place in this game here. Thanks, Ken for your friendship and the secrets shared with this book.

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Book SynopsisA celebration of the two food categoriespulses and ricethat form the foundation of a traditional, homestyle Indian vegetarian diet.

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Book SynopsisThere's so much more to Caribbean cuisine than pineapples and coconuts. The real secret is in the herbs and spices: With the right sauce or seasoning blend, everyday ingredients transform into unforgettable Caribbean delights. Taymer Mason welcomes vegan home cooks to this rich tradition that combines African, French, Asian, and Indian influences with an unmistakable local flair. Covering a remarkable variety of tropical flavours and ingredients, Caribbean Vegan serves up 175 recipes--for every meal--that will spice up your diet like no other cookbook.

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Book SynopsisTHE NUMBER 1 BESTSELLER!In this brand-new official tie-in to Mary’s much-anticipated BBC2 series, the nation's best-loved home cook invites you into her kitchen to share the secrets of her favourite dishes to make for family and friends.Mary Berry Cooks features all the recipes from the show, along with Mary’s menus for each episode – from a warming Kitchen Supper or a Sunday Roast to a Summer Buffet or an Afternoon Tea.This all-new collection of 100 mouth-watering, simple recipes offers the perfect meal for any occasion. It includes dinner party staples such as Slow-Roast Shoulder of Lamb or Cottage Pie with Dauphinoise Potato Topping, special summer lunches such as Fiery Red Rice Salad and Summer Pudding, and of course, her trademark cakes and bakes.Accompanied by Mary's no-nonsense, no-fuss advice on preparing ahead, each fool-proof meal is made easy, so that you can cook with confidence.Whether a family lunch or a simple one-pot supper for friends, Mary's carefully tested recipes and comprehensive advice make Mary Berry Cooks the perfect kitchen companion.

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Book SynopsisBestselling Big Green Egg Spokeschef Ray 'Dr. BBQ' Lampe has written a book specifically for EGGheads packed with more than 80 great recipes for grilling, smoking, roasting, and baking on the world's top-selling kamado-style cooker. Both Ray and Big Green Egg have come a long way in their 15 year relationship and it's been a wild ride! Next up is the chapter all EGGheads have been waiting for, How does Dr. BBQ set his EGG up to cook all the things he's cooked in his 30 year BBQ and grilling career? All the tips and tricks are here in the chapter called The EGG Carton. Then the book gets serious about recipes with chapters covering all the diverse things that the EGG can do. Dr. BBQ puts his spin on Grilling with great recipes like Crispy Lobster Quesadilla and the Bacon and Egg Cheeseburgers. Smoking is next with Dr. BBQ firing up classics like Dry Rubbed St. Louis Style Ribs and new ideas like Dr. BBQ's Smoked Meatball Gumbo. Baking is where you'll learn

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Book Synopsis'Another chocolate book?' you might say? The answer is: this book is different than any other book on the market! The Chocolatier's Kitchen offers over 270 simple, concrete and practical recipes, covering the entire spectrum in confectionary (from bonbon, to truffles, snack bars...). From short, to medium or long shelf life, inspired by the Callebaut five colours of chocolate and executed in different chocolate types. The proud collective of Callebaut Chefs have bundled their expertise to conquer hearts and deliver inspiration, motivation and knowledge for every chocolate artisan & Chef, whether you are starting or want to further grow your chocolate business. With contributions from the Callebaut Chefs Tribe: Davide Comaschi, Philippe Vancayseele, Clare England, Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson

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Book SynopsisA National Bestseller and Best Cookbook of 2022 from Los Angeles Times, Food and Wine, The Washington Post, San Francisco Chronicle, NPR, and Saveur. ON MASA is the first definitive guide to making authentic, high-quality masa from scratch and cooking with it in your home kitchen. Brimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, ON MASA reveals the beauty and longstanding traditions behind this elemental staple. In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book also shows you how to use masa in 50 base recipes for tortillas, pozole, arepas, and more, empowering cooks of any level to think creatively and adapt recipes confidently for their own use. In addition, 10 well-known chefs offer inventive recipes - such as tamal gnocchi, masa waffles, and shrimp and masa grits - to inspire new ways of relating to this timeless, dynamic food. Like sourdough before it, craft masa is on the brink of a global culinary movement. Here is the definitive authority: The first ever and the only book you'll ever need on masa.

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Book SynopsisWhy settle for the same old jams when you could try something deliciously different? Jams With a Twist will take your jam making to a whole new level. Liven things up with alcohol, essences, cordials, syrups, teas, spices, nuts, nibs and kernels. Go foraging for exciting new ingredients. Create double- and triple-layered jams. Float fruit, flowers and herbs in your jellies. Or treat yourself to classic jammy desserts made in jars! Whether you are new to jam making or an old hand, these delicious recipes will inspire you to mix things up and try something new.

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Book Synopsis100 recipes for fiery sauces, marinades and rubs, showcasing the world’s most flavoursome chillies. Arranged by geographical region, from Africa and the Mediterranean, to India, to Southeast Asia, this book is jam-packed with thrilling flavours. This book has something for everyone, with offerings from all around the globe spanning from mild to super spicy. Each recipe is easy to make, very versatile and always comes with a serving suggestion. For example, the African Chermoula is delicious with sardines and mackerel served with roasted veg; The Ultimate Peri-Peri Marinade pairs excellently with chicken and shrimp; the eye-wateringly hot Ethiopian Berbere Paste adds depth and pizzazz to casseroles as well as making an unusual and memorable dip; and the Mediterranean Za’atar Spice Blend is a wonderful addition to hummus or a fresh salad. As well as plenty of short, simple recipes for sauces and marinades, there are bigger recipes for truly impressive and authentic dishes, such as Moroccan tagines, Indian curries and Mexican classics. Find the perfect Guacamole recipe, a Super-Speedy Patatas Bravas Sauce or a Crab, Lime and Scotch Bonnet Sauce. With detailed, authentic information on each region and chilli, this book is perfect for anyone wanting to inject some spice into their kitchen.

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Book Synopsis"A standout among the drink books published this year, which ought to be on the Christmas list of every wine lover, even if they don't think they have much interest in American wine." —Victoria Moore, The Telegraph "This is a book for novices and geeks interested in the significance of California through America’s wine history, from the swashbuckling era of Agoston Haraszthy through modern Napa’s cult cabernets and today’s despair over wildfires and drought." —David McIntyre, Washington Post "New York Times picks On California for their "This Year’s Best Wine Books": ". Its short selections from nearly three dozen writers offer impressionistic, thought-provoking views of the state and its winemaking history."—New York Times "There is something for everyone here." —Sommelier India On California explores the grapes and the people who have made California wine great. The pioneers, the boffins, the whizz-kids and scientists, many of whom tell their stories on its pages – some in precious archive material, others have set down their thoughts mid-pandemic in 2021: Randall Grahm, Gerald Asher, Steven Spurrier, Paul Draper and Warren Winiarski take a bow…. Includes: California wine and the future: where will the ‘California spirit’ lead next? The ‘Hollywood Grape’: our authors chart the path of Cabernet Sauvignon, from the wish-list of Thomas Jefferson to the hallowed hillsides of Stag’s Leap and Screaming Eagle 1976? Of course it was a competition! Steven Spurrier and Patricia Gallagher look back at the motivations behind the famous Paris wine tasting Top New York sommelier Victoria James tells of her near-death introduction to the whacky world of winemaking in Sonoma Will the real Zinfandel please stand up? Paul Draper seeks out the true heritage of California’s versatile orphan grape Contributions from top California writers: Elaine Chukan Brown, Mary Margaret McCamic MW, Karen MacNeil, Esther Mobley, Lisa Perrotti-Brown MW, Liz Thach MW, Clare Tooley MW, and Kelli White Hugh Johnson, Jane Anson and Fiona Morrison MW introduce California’s intrepid wine pioneers Rex Pickett’s Sideways heroes, Jack and Miles, clink glasses over the Central Coast’s finest Pinot Noir A–Z: from ‘Bob’ Mondavi to Xylem sap-sensors and pink Zinfandel – California wine in bite-size Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal"A standout among the drink books published this year, which ought to be on the Christmas list of every wine lover, even if they don't think they have much interest in American wine." - Victoria Moore, The Telegraph"This is a book for novices and geeks interested in the significance of California through America’s wine history, from the swashbuckling era of Agoston Haraszthy through modern Napa’s cult cabernets and today’s despair over wildfires and drought." - David McIntyre, Washington PostNew York Times picks On California for their "This Year's Best Wine Books": "Its short selections from nearly three dozen writers offer impressionistic, thought-provoking views of the state and its winemaking history." - New York Times"Although 2021 robbed us of the great Steven Spurrier, his legacy lives on through, amongst many other things, the Académie du Vin Library, a publishing project he revived in the last years of his life. On California is a formidable compilation of essays from British writers on all things California." - Ines Salpico, Decanter"There is something for everyone here." - Sommelier India"Reading this book provides a lot of both pleasure and learning, a combination not to be sniffed at." - The World of Fine WineTable of ContentsFOREWORD INTRODUCTION PREFACE MAP 1 ON THE CUSP OF DISCOVERY... 2 UP THE COAST… SONOMA AND BEYOND 3 1976: WHAT CHANGED? (THE PRICES, CERTAINLY 4 FIRE, DROUGHT, PESTILENCE AND DESPAIR 5 ANYTHING BUT CABERNET! 6 BRAINS, BOFFINS, WHIZZ-KIDS AND SCHOLARS 7 BRING OUT THE BIG GUNS A – Z OF CALIFORNIA WINE 8 TERROIR... THE DIRT MATTERS! 9 IN A RUSH FOR NEW GOLD ON CALIFORNIA, THE CAST INDEX ACKNOWLEDGEMENTS

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Book SynopsisAfter the success of All Day Baking: Savoury, Not Sweet (as featured on Jamie Oliver's Cookbook Club), Michael and Pippa James return with Sweet Seasons: Wholesome Celebrations For Every Occasion, featuring more than 80 delectable recipes from retro hits to modern marvels. Discover how to embrace the sustainable side of sweets by using seasonal fruits, alternative sugars, wholegrains and other flours. Try fail-safe recipes for traditional favourites such as Hot Cross Buns, Mince Pies, and other festive fare, and nail the classics such as Custard Tart, Sponge Cake, Chocolate Chip Cookies and other achievable treats.Sweet Seasons also includes wonderful recipes for perfect pastries and pies, brownies, biscuits and more. You’ll find fabulous Florentines, luscious Lemon Poppy Seed Cake, and creative custards and curds. It’s the only sweet book you’ll need to celebrate every season.

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Book Synopsis"A charming, entertaining, and illuminating read – not only for all those in or around the wine trade, but also for all those outside who want to see in to what makes it so special. " - Neil Beckett, Editor, World of Fine Wine The memoirs of a wine trade insider, from the heady days of 1960s to today. Quickly discovering that a knowledge of wine opened doors that were closed to lesser mortals, Ben had a front row seat as the wine trade grew from an elitist and rather amateurish profession into a multi-million dollar global business. This is the story of how it happened, and of the many remarkable characters he befriended along the way – people whose marketing genius was matched only by their desire to put a smile on everyone’s faces. In true vinous style, Ben’s book is sure to do the same. Plumbing the depths: - Ben’s valiant attempts to sell wine to beer-loving miners, which involved actually joining them at the coal face. - Englishman abroad: a jolly jaunt through French châteaux, Spanish bodegas and Portuguese quintas, where Ben forged many of the friendships that would last a lifetime. - Serious business: Ben’s career takes off during the golden age of wine and spirits marketing, when he played a part bringing many of the world-famous brands we know and love today into being.Table of ContentsForeword Introduction Chapter One: Lost in France, Chapter Two: Jerez, Oporto and Bordeaux 1963, Chapter Three: On the Road, Chapter Four: Towards Enlightenment, Chapter Five: From Gin Palace to Quinta, Chapter Six: A World of Wine Beckons, Chapter Seven: Mayfair Wine Merchant, Chapter Eight: Happy Consulting, Chapter Nine: To the Manor Born, Chapter Ten: Mád World; Chapter Eleven: Spreading the Word, Ben's Vintners Reports, Index

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Book SynopsisDiscover Rome’s incredible food through the city’s stories and its people. The Eternal City is a maze of winding cobblestone streets, where ancient history waits at every turn. Within these storied laneways, Rome’s culinary traditions are honoured and transformed by local chefs, pizza makers, cheesemongers, butchers, wine experts, bakers and more – who make Rome one of the great food capitals of the world. Visit the places where Romans eat every day, from the trattoria to the home kitchen, through the dishes that define these locations. With 70 recipes shared by iconic eateries, chefs, and Maria’s family and friends, The Eternal City is a love letter to Rome that takes you past the monuments, and into the lives of modern-day Romans. This is an invitation to their tables. Embrace la dolce vita and pull up a chair.

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Book SynopsisThis title contains plenty of delicious, healthy and wholesome exploitation-free recipes. It provides solution-based approaches to nurturing personal effectiveness and health. It discusses eco-friendly living, home and garden design, veganic food growing and community regeneration. Graham Burnett demonstrates how understanding universal patterns and principles, and applying these to our own gardens and lives, can make a very real difference to both our personal lives and the health of our planet. Interspersed with an abundance of delicious, healthy and wholesome exploitation-free recipes, Graham provides solutions-based approaches to nurturing personal effectiveness and health, eco-friendly living, home and garden design, veganic food growing, reafforestation strategies, forest gardening, reconnection with wild nature and community regeneration with plenty of practical ways to be well fed with not an animal dead!Trade ReviewIn his inimitable maverick fashion, Graham Burnett has jumbled together the pragmatism of Permaculture with the DIY ethos of punk, and come up with an essential and practical guidebook for anyone even remotely interested in the true nature of cultural (r)evolution. So, if you're looking to 'get a life', this would be as good a start as any - now's the time. Penny Rimbaud, Performer, philosopher, writer, and founder of the band/collective, Crass

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Book SynopsisThe essential companion for anyone who owns a tortilla press or enjoys making all kinds of tortillas from scratch.

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Book SynopsisA follow-up to the hugely successful feed your soul from the international restaurant brand, offering nourishing recipes for all times of the day and new classics in a framework of positive eating and livingwagamama your way features more than 70 fresh and vibrant recipes to nourish and inspire. Designed to be flexible for everyday, the dishes include fast and slow meals, store cupboard ‘throw togethers’ and considered classics.From vegan katsu curry and vegetarian firecracker to mandarin + sesame salad, prawn tempura ramen, and sticky mushroom and squash stir fry, expect to find new variations on wagamama favourites as well as nourishing quick eats and soulful comfort food. Chapters include ‘fast + fun + easy’, ‘bowls of goodness’, ‘ways with the wok’ and ‘sides + sauces + pickles’. Many of the recipes are vegan, and there are also alternative ingredient suggestions so you can create plant-based versions of meat dishes. Whether you are cooking for one or a crowd, hacks provide ‘quick fixes’ to transform basic recipes into flavor-packed feasts. There are also hints and secrets from the chefs to help you bring wagamama home. With inspiring illustrations and photography, wagamama your way provides all the ideas you need for easy, mindful nourishment. 

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Book SynopsisNo meat, no cheese, no problem! Enjoy hearty, delicious Italian classics like Carbonara with Beetroot “Pancetta” and Linguine with “Clam” Sauce in Vegan Pasta Night.Table of ContentsContents Introduction Ch. 1 | FRESH PASTAS, SAUCES, AND ESSENTIALS Ch. 2 | VEGAN CHEESES Ch. 3 | VEGAN MEATS Ch. 4 | BAKED PASTAS Ch. 5 | FANCY PASTAS Ch. 6 | FILLED PASTAS Ch. 7 | BREADS AND SPREADS Ch. 8 | SIDES AND STAPLES Resources About the Author 205 Index

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Book SynopsisWhat do you drink when you're not drinking?Seedlip - the first distilled non-alcoholic spirit - was created to solve this problem and launched to huge excitement. Here, for the first time, was a grown-up non-alcoholic alternative that balanced crisp, delicious flavours and healthy, natural ingredients. Here, finally, was a way to drink when you weren't drinking.This recipe book offers an exclusive collection of Seedlip's finest cocktails as well as insight into their ethos, technique and ingredients. Highly illustrated with recipes from the world's best bartenders and newly commissioned images from leading drinks photographer Rob Lawson, here are the secrets of the Seedlip way.Trade ReviewThese guys are changing the way the world drinks * Tom Kerridge *Ben Branson has started a revolution. * Evening Standard *A sophisticated replacement . . . a grown-up drinking experience without the side effects. * Independent *Seedlip is creating something absolutely extraordinary. * Forbes *Like nothing I've tasted before . . . offers the same kick that spirits do. * Guardian *

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Book Synopsis400 recipes handed down the generations, using seasonal produce from the kitchen garden, illustrated with 1400 photographs.

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Book SynopsisGiving readers an insider's look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food, this book includes recipes that range from the familiar, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to the exotic, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelette.Trade Review"In this appetizing collection, Erway ("The Art of Eating In"), an acclaimed blogger at Not Eating Out in NY, takes readers on a cultural and culinary tour of Taiwan that will engage armchair travelers and foodies alike From pantry staples such as chili bean sauce, ginger, and rice wine to the vibrant night markets that take over entire streets, she offers an insider s perspective of the Taiwanese lifestyle and reveals what makes a dish distinctly Taiwanese. In addition to chapters on appetizers, vegetables, meat, and seafood, she explores the lasting culinary influences of military villages, train bento boxes, and Taiwanese tea. Recipes for fried pork chop noodle soup, shredded chicken over rice, and Hakka-style sweet green tea convey cultural insight as well as instruction Photos of everyday people, the diverse landscape, and alluring dishes complete this engaging and delightful collection." "Publisher's Weekly," starred review Erway s cookbook is among the very first to celebrate Taiwanese food and culture in English. It is written with deep affection, and the photographs capture the beauty of Taiwan and its tantalizing cooking. Erway s charming stories make this book as much a travelogue as an enticing introduction to this little-known cuisine. Grace Young, author of "Stir-Frying to the Sky s Edge" A fresh voice, a fascinating new culture (at least for most of us), and bulletproof recipes. Cathy Erway writes as well as she cooks, which is great. Peter Kaminsky, author of "Culinary Intelligence" Taiwanese is one of the great neglected regional cuisines of China. Why? Because Taiwanese restaurateurs are more likely to open Cantonese, Shanghai, or Sichuan restaurants, and keep their own excellent dishes like stinky tofu, oyster omelets, beef noodle soup, and meatball mochi to themselves. In Cathy Erway s new cookbook "The Food of Taiwan," she explicates all these recipes and more, filling a great gap in our knowledge of Chinese cooking, inviting you to mount your own dinner party. Robert Sietsema, Eater NY" "In this appetizing collection, Erway (The Art of Eating In), an acclaimed blogger at Not Eating Out in NY, takes readers on a cultural and culinary tour of Taiwan that will engage armchair travelers and foodies alike... From pantry staples such as chili bean sauce, ginger, and rice wine to the vibrant night markets that take over entire streets, she offers an insider's perspective of the Taiwanese lifestyle and reveals what makes a dish distinctly Taiwanese. In addition to chapters on appetizers, vegetables, meat, and seafood, she explores the lasting culinary influences of military villages, train bento boxes, and Taiwanese tea. Recipes for fried pork chop noodle soup, shredded chicken over rice, and Hakka-style sweet green tea convey cultural insight as well as instruction... Photos of everyday people, the diverse landscape, and alluring dishes complete this engaging and delightful collection." --Publisher's Weekly, starred review "Erway's cookbook is among the very first to celebrate Taiwanese food and culture in English. It is written with deep affection, and the photographs capture the beauty of Taiwan and its tantalizing cooking. Erway's charming stories make this book as much a travelogue as an enticing introduction to this little-known cuisine."--Grace Young, author of Stir-Frying to the Sky's Edge "A fresh voice, a fascinating new culture (at least for most of us), and bulletproof recipes. Cathy Erway writes as well as she cooks, which is great."--Peter Kaminsky, author of Culinary Intelligence "Taiwanese is one of the great neglected regional cuisines of China. Why? Because Taiwanese restaurateurs are more likely to open Cantonese, Shanghai, or Sichuan restaurants, and keep their own excellent dishes--like stinky tofu, oyster omelets, beef noodle soup, and meatball mochi--to themselves. In Cathy Erway's new cookbook The Food of Taiwan, she explicates all these recipes and more, filling a great gap in our knowledge of Chinese cooking, inviting you to mount your own dinner party."--Robert Sietsema, Eater NY "Erway's cookbook is among the very first to celebrate Taiwanese food and culture in English. It is written with deep affection, and the photographs capture the beauty of Taiwan and its tantalizing cooking. Erway's charming stories make this book as much a travelogue as an enticing introduction to this little-known cuisine."--Grace Young, author of "Stir-Frying to the Sky's Edge" "A fresh voice, a fascinating new culture (at least for most of us), and bulletproof recipes. Cathy Erway writes as well as she cooks, which is great."--Peter Kaminsky, author of "Culinary Intelligence" "Taiwanese is one of the great neglected regional cuisines of China. Why? Because Taiwanese restaurateurs are more likely to open Cantonese, Shanghai, or Sichuan restaurants, and keep their own excellent dishes--like stinky tofu, oyster omelets, beef noodle soup, and meatball mochi--to themselves. In Cathy Erway's new cookbook "The Food of Taiwan," she explicates all these recipes and more, filling a great gap in our knowledge of Chinese cooking, inviting you to mount your own dinner party."--Robert Sietsema, Eater NY

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Book SynopsisA sugar-free cookbook for those still dreaming of a world filled with chocolate. Sarah Wilson shares how to make delicious treats for any occasion, from special breakfasts to show-stopping sugar-free cakes and bakes. With tasty chocolate delights including Mocha and Hazelnut Layer Cake, Dark Choc and Sea Salt Popcorn and Choc-Chip Hot Cross Buns, there’s something for everyone – including a handy key to paleo, gluten-free, dairy-free, vegan, kid-friendly and freezer-friendly recipes. I Quit Sugar The Ultimate Chocolate Cookbook has one hundred sugar-free recipes, step-by-step instructions and an entire sugar-free Easter chapter. Full of handy hints and tips, Sarah shares how living sugar-free can be enriching, healthy and sweet!Table of ContentsIntroduction - i: Introduction Chapter - 2: Before We Start Chapter - 3: Want to Live Longer? Eat Chocolate! Chapter - 4: The Deal with Store-bought Chocolate Chapter - 5: Store-bought Chocolate: What to Look for Chapter - 6: The Sweeteners Chapter - 7: How to Melt Chocolate Chapter - 9: How Much Chocolate is Too Much? Chapter - 9: A Pantry Guide Chapter - 10: RECIPES Chapter - 11: Breakfast Specials Chapter - 12: Fixes for One Chapter - 13: Same-Same but Different Chapter - 14: Show Stoppers Chapter - 15: When You're Asked to 'Bring a Plate' Chapter - 16: A Sugar-free Easter Chapter - 17: Twelve Basic Frostings, Sauces and Butters Index - ii: Index Section - iii: Contributors Acknowledgements - iv: Thank You

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Book SynopsisAuthentic Caribbean Cuisine with a Vegan TwistLloyd Rose, creator of @plantcrazii, is inspired by his Jamaican heritage and love of the island flavors he grew up with. When he went vegan, Lloyd devoted himself to recreating his favorite Caribbean foods to fit his new plant-based lifestyle, and now he's sharing his best fresh, tropical vegan recipes with you!These plant-powered meals celebrate the rich cuisine and culture of the Caribbean without compromising on authenticity or flavor. Nourish your body and soul with staples like Trini Doubles, Island Flair Sweet Plantains and Pulled Jerk BBQ Sliders. Try creative, flavor-packed dishes such as Mango Habanero Mushrooms, Curry Jackfruit Chick'N, Haitian Accra Fritters and Piña Colada Ice Cream. Anyone following a plant-based lifestyleor just looking for creative new ways to cook veggieswill fall in love with Lloyd's delicious, wholesome island cooking.

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Book SynopsisDelicious Animal-Shaped Treats for AllBring the animal kingdom to your kitchen with these unique, charming bakes that are just as fun to make as they are to eat. This wonderful collection of simple desserts is designed for bakers of all ages and levels-along with ways to customize each and every creation! Wade into ocean waters with Jellyfish Cupcakes and Axolotl Cookies, or take a hike through the forest with woodland critters like Hedgehog Chocolate Truffles and Gingerbread Squirrels. Look inside to find helpful tips and tricks to make decorating your creations both easy and fun, along with foolproof recipes for buttercream frosting, edible eyes and chocolate buttons.Sure to be a hit at birthday parties, holidays and family gatherings, these fantastic recipes are perfect for families looking to create special, imaginative desserts.

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Book SynopsisWinner of the  2018 James Beard Foundation Cookbook Award in International categoryFinalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant.The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.

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Book SynopsisThe James Beard Award-winning host of Barefoot Contessa and a New York Times best-selling author shares 85 previously unpublished, deeply personal recipes that she regularly prepares for her husband of more than 46 years.

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Book SynopsisDead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry. Now, the bar has its first cocktail book, The Dead Rabbit Drinks Manual, which, along with its inventive recipes, also details founder Sean Muldoon and bar manager Jack McGarry's inspiring story that began in Ireland and has brought them to the top of the cocktail world.Trade ReviewWinner, Tales of the Cocktail Spirited Award 2016 -- Best New Cocktail & Bartending Book "Long before they had a place to hang a sign, Sean Muldoon and Jack McGarry, barmen from Belfast, Northern Ireland, had the name for their bar in Lower Manhattan: the Dead Rabbit. And in their new book, the story of these two men, who have become admired cocktail-makers, makes a good read. So do the recipes and their lively explanations." --The New York Times "If you like your cocktails classic and with a side of old timey New York City swagger, this is the cocktail book for you." --Epicurious "For anyone interested in cocktail culture, it's a fascinating read." --Tasting Table "Tells the story of how the bar came to be, and the drinks that make this place so special." --The Kitchn “Enduring change, or legacy for that matter, is only possible when the existing order in its entirety is taken into consideration before adaptations are made. And here we have it. In concept and execution, The Dead Rabbit Drinks Manual, which chronicles the stewardship of Sean Muldoon and creativity of Jack McGarry, is a peerless, over-the-shoulder case study in how history is used to make history; with twists and turns in the modern plot nimbly portrayed by Ben Schaffer that recall the turbulent times of the bar’s brazen namesake.” —Jim Meehan, author of The PDT Cocktail Book “Sean and Jack have created a ‘hundred year bar’ they call The Dead Rabbit Grocery and Grog; their quest to be the best has gifted New York with these rooms of endless delight. Once before in the last century two partners, Jack and Charlie, made a similar kind of magic at 21 West 52nd Street, still open and just a half-dozen years shy of a hundred years. Pick up The Dead Rabbit Drinks Manual and find out what makes a ‘hundred year bar.’ ” —Dale DeGroff, author of The Craft of the Cocktail “If ever a cocktail book was a grimoire of occult potionology, it’s this one. Sean Muldoon’s fierce determination to excel and Jack McGarry’s intensely focused artistry of the bar shine through in every recipe here, be it for one of The Rabbit’s characteristic virtuoso riffs on the classics or for one of its sublime originals.” —David Wondrich, author of Imbibe and Punch —

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Book SynopsisIn short, the ketogenic diet kick-starts your body's metabolism, by burning fat and ketones, instead of sugar, as its primary fuel - however, most keto diets are packed with meat and dairy - which often creates a whole host of other issues - especially for those trying to get more plants and green goodness onto their plates (and less bacon).Enter Ketotarian - Dr Will Cole's revolutionary programme that offers a fresh, modern twist on keto by harnessing the same fat-burning power, but with the nutritious, delicious benefits of a mostly plant-based plate. It includes 75 recipes that are veggie, vegan and pescatarian, a four-week meal plan and lots of practical tips that will help you on your journey to optimum health, renewed energy and improved brain function. Let the Ketotarian revolution begin!'This important book artfully expands access to the powerfully beneficial ketogenic diet. Shifting the body's fuel from sugar to fat is immensely powerful and optimises health. Ketotarian presents a user-friendly, actionable plan so that everyone can embrace and implement this exciting and leading-edge science.'- Dr David Perlmutter, New York Times bestselling author of Grain Brain and The Grain Brain Whole Life Plan

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Book SynopsisMarcus Wareing is a brilliant chef. His restaurant group Marcus Wareing Restaurants includes three critically-acclaimed restaurants the two Michelin-starred Marcus at The Berkeley, as well as The Gilbert Scott and Tredwell's.Marcus is also judge of MasterChef: The Professionals, combining authority with inspiration for the contestants and viewers alike. But there's another side to Marcus away from the professional kitchens when he's at home, cooking the food he loves to share with his family and friends. In Marcus at Home, he shows you how you can cook these recipes, too.Marcus at Home will cover delicious meals all week long, from chapters on Midweek and Weekend to Entertaining and Baking. Focusing on great flavours and inspirational touches, these are recipes that will become time-honoured favourites in your home. Whether it's a light Chicken & Asparagus Salad or a comforting Prawn Orzo Risotto; an indulgent Eggs & Avocado with Chorizo Jam or a delicious Buttermilk Pannacotta with Thyme Crumble; or a definitive Sunday Roast or a Chocolate Cake, these are recipes that are easy to make at home in the rush of a busy week, when you have a little more time at the weekend, or when you want to make a showstopper meal.Marcus is renowned for incredible food that tastes great. And here he'll show you how to bring this into your home cooking.Trade Review‘Undeniably excellent new cookbook’ – OBSERVER FOOD MONTHLY ‘How to make the Michelin magic happen at home’ – THE DAILY TELEGRAPH ‘Marcus Wareing weaves his Michelin magic to create substantial dishes that will keep you full through winter, using the season’s very best produce’ – FOOD AND TRAVEL ‘These are the recipes he cooks at home and they are brilliant. Easy, simple and most of all tasty this is one book we see ourselves lifting down from the shelves again and again’ – WOMAN’S WAY ‘Marcus Wareing moves away from the highly refined dishes to easily achievable recipes designed to be made in your own kitchen, meaning the sous-vide machine can stay in your shopping basket a little longer’ – SQUARE MEAL ‘New cookbook showcases the fun side of a serious chef’ – THE HERALD

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Book SynopsisLooking for the perfect meal for your family?All you need to make delicious food to feed your hungry loved ones is contained here in one place. Collected here for the first time you can find Julie''s essential go-to recipes: from how to make a great omelette, to roasting the perfect chicken, preparing simple and satisfying soups and salads and baking classic cakes, muffins and desserts that will become family favourites. Whatever ingredients you have in the house, no matter the season or occasion, you can put together a tasty feast that will please everyone, every time. Julie Goodwin''s Essential Cookbook is the accessible and practical cookbook every household needs.Trade ReviewReview+Extract It's the book I want my boys to have when they have families of their own. - Australian Women's WeeklyFor practical family recipes, look no further than Julie Goodwin's Essential Cookbook It includes the celeb chets top go-to recipes for everything from roasting the perfect chicken and preparing easy weeknight , meals to baking those all-time favourite cakes, muffins and desserts the family can't resist! - New IdeaJulie Goodwin provides a resource that is easy to use, inspiring and tasty. This book makes the perfect gift to give or to keep for yourself. - Reading, Writing, RieslingWhatever the occasion and whatever ingredients you have in the house, Julie Goodwin's Essential Cookbook will be sure to become your go-to cookbook, a practical cookbook that every Australian family needs in their kitchen. - Weekly TimesThe Masterchef winner and all-round everyday foodie expert shares over 300 recipes, plus tips and tricks, so you won't be short on dinner ideas anytime soon! - Super Food IdeasJulie Goodwin's Essential Cookbook is a terrific collection and I recommend it to home cooks everywhere. - Carpe Librum (blog)

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Book SynopsisEasy, indulgent meals that will help you lose weight and boost energy, from the author of Keto Kitchen Following a ketogenic diet can often be very restrictive, with firm guidelines and banned food being the norm. But what if you want to enjoy all the weight-loss, energy-boosting benefits of a keto lifestyle without being so strict on yourself? In Lazy Keto Kitchen, keto devotee Monya Kilian Palmer shows you how you can feel the rewards of a low-carb, high-fat diet while eating a broader range of food than that allowed by the ''Keto Police''. Packed with indulgent recipes including Fried Mozzerella Balls, Sausage and Cauliflower Bake and Salted Caramel Lollies, Lazy Keto Kitchen proves that diet food does not need to be dull food. Still full of essential nutrients and low on carbs, these recipes from the bestselling author of Keto Kitchen will help you to feel great while cutting fewer foods you love out of your life.

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Book SynopsisThis is the food that MasterChef winner Jane cooks at home stress-free with easily available ingredients. Food that families can enjoy, and packed full of recipes which can be on the table for quick for mid-week dinners (as well as those that show your inner masterchef!). From three-cheese mushroom lasagne to spiced fried cauliflower with a green siracha salsa, these mouth-watering recipes are easily accessible for anyone who has to live with coeliac or gluten intolerances.And why meat free as well as gluten free? Jane''s a busy mum, and whatever she cooks have to be eaten by all in her house. With her son diagnosed as Coeliac, it was natural that gluten-free would become the norm in the Devonshire household, and when her daughter turned veggie a few years ago, Jane wanted to serve good, hearty meals that the rest of the family wouldn''t complain about, or feel short-changed by. In this book, Jane shares her family''s favourite dishes, helping busy feeders everywhere keep tTrade ReviewVegetarian Hassle Free Gluten Free is one of the few books to carry the Coeliac UK stamp of approval and we can see why. Recipes for family favourites ... are accompanied by straightforward instructions and beautiful photography... This book makes navigating the world – and kitchen – as a gluten-free vegetarian an exciting and enjoyable experience. * Independent.co.uk *Jane's culinary talent is unquestionable and I think it's wonderful that she is showcasing how delicious and exciting gluten-free dishes can be. * Michel Roux Jr *I love Jane. What makes Jane and this book so attractive is her heart and her cooking is rooted so deeply in family. I'm regularly professionally and personally meeting people who want advice on gluten free. I now have a thorough and clever book to guide them to. This book obviously has need as its foundations, but it is written by someone who not only cooks like a champion but moreover cooks as a loving mum. * Gregg Wallace *Each and every recipe is crafted with love and experience. Jane's food always makes me smile - not only because she cooks from the heart and with affection, but also because her flavours and textures are so wisely interwoven. We are fast becoming a world full of different allergies and diet restrictions. Coeliac disease is a big worry for many people, and Jane's book will not only guide people but I am sure it will also become a gastronomic encyclopaedia for many! * Atul Kochhar *We're loving Jane Devonshire's hearty and healthy recipes. * Healthy Diet Magazine *These recipes may have been developed by the winner of Masterchef UK, but you don't need special skills to whip them up in your own home. * Australian Gluten-Free Life *Table of ContentsIntroduction Breakfasts, Brunches and Snacks Salad, Soups and Simple Veg Sauces, Purees and Oils Dinner & One Pot Dishes Desserts & Sweets Breads & Doughs Cakes & Bakes Biscuits & Cookies

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Book SynopsisSwap your favorite cocktails with these plant-based mocktail alternatives!Developed by two registered dietitians, the non-alcoholic drink recipes in Mocktail Party feature nutritious, all-natural ingredients with minimal sugar that you can easily find at any grocery store. The book also features valuable information about the benefits of an alcohol-free lifestyle, tips for sustainable mixology, and advice for ordering mocktails at a restaurant or bar. If you’re tired of hangovers and don’t want to drink sugar-loaded, processed sodas instead, then these healthy and delicious recipes are for you.Mocktail Party includes recipes for every occasion: Classics like a Pal-no-ma and Aperol-less Spritz Drinks with a twist like Watermelon Mock-jito & Summer Jam Fresca Brunch favorites like No-Bull Bloody & Kiwi No-secco Dessert treats like Salted Carmel & Tiramisu Mock-tinis Frozen coolers like No Way Frose & Blueberry Acai Daiquiri Holiday beverages like Pumpkin Spice Latte & Warm Cider and Sage Join the growing movement of health-conscious people who are cutting down on alcohol and opting to "make it a mocktail" instead. Trade Review"This mocktail recipe book has it all! As a dietitian myself, I love that the authors of Mocktail Party have carefully crafted these drinks to be all-natural, healthy, and easy to make. They have reimagined classic cocktails and also developed delicious new drinks that are great for every mood, holiday, and event. Low in sugar and hangover-free...drinking doesn't get better than this!" - Laura Ligos, MBA, RDN, CSSD, author of The Complete Clean Eating Cookbook"Mocktail Party is everything that I want in an alcohol-free recipe book! These recipes not only taste amazing, but they are simple and unique! This is a book for everyone regardless of whether you drink! The recipes are that good!" - Amanda E. White, MA, LPC Therapy for Women, LLC

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Book Synopsis ** TO ACCOMPANY THE NEW BBC SERIES **From the ex-presenter of the cult TV show Dirty Sanchez, Matt Pritchard, comes the accompanying book to the BBC's leading vegan cookery programme, Dirty Vegan. Returning to screens for a second season, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 brand new recipes for proper healthy vegan food. This time including chapters such as: Super Quick Midweek Meals, Comfort Food, Classics and Food with Legs (for when you need that extra bit of energy).Recipes include:Crispy Peking Jackfruit PancakesFast Falafel with Carrot Salad & Harissa TahiniWinter Root Caesar Salad with Crispy CapersRoasting Tray LaksaTofu Katsu CurrySpiced Chocolate Cake with Maple and Cashew Cream ** Praise for Dirty Vegan **'This book is packed with uncomplicated, delicious recipes' - BBC Good Food'Dirty Vegan's hearty, casually presented and flavour-packed recipes should find universal appeal' - Waitrose Magazine 'Vegan food is far from boring and doesn't mean you have to sacrifice your favourite indulgent treats. Which is why we'll be whipping up some of the seriously tasty dishes in Dirty Vegan' - Heat Magazine

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Book SynopsisSweet, intense, and colorful is how Sicilian pastries will appear to the fortunate eyes seeing them for the first time. Those who have time to get to know them well, however, will also find it sensual, dramatic, and irreverent. Making pastries in Sicily is never a purely gastronomic issue; it may be a declaration of love, social ostentation of personal wealth, or even a way of mocking a defeated enemy. It is a gesture that involves countless intentions, coded and described in stories rooted in the mists of time. This anthology collects some of those stories and the most delicious Sicilian sweets, illustrated by poignant images and accompanied by some personal tips. The scents of childhood and cherished memories are bound together by one certainty: In Sicily, a sweet is never something that is just good to eat. It is a magical microcosm, an ancient tale, a legend that demands to be told.

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Book SynopsisThe nation''s favourite Michelin-starred chef shares his tips for transforming simple everyday recipes into sensational meals. Mouthwatering' Daily MailYou''ll fall in love. With Tom and his food' Waitrose WeekendThe reverse of intimidating' Daily Telegraph_______ I've included some of my favourite ways to whack in lots of flavour I never miss a chance to give a dish extra depth and interest. These dishes about pleasure and generosity.... the key is to have fun too, in the kitchen and at the table.'Tom Kerridge is known for beautifully crafted food and big, bold flavours. Tom's Table features 100 delicious everyday recipes so that anyone can achieve his Michelin-starred cooking at home. This is the sort of food you''ll cook again and again, whether you bring his hearty and delicious recipes to quick mid-week meals or weekend dinners. Recipes include . . . CheddTrade ReviewYou'll fall in love. With Tom and his food * Waitrose Weekend *Mouthwatering * Daily Mail *These timeless recipes satisfy dinner guests of all culinary persuasions … With this collection of recipes in your arsenal you’ll definitely be on your way to being a better chef * Great British Food Magazine *The reverse of intimidating * Daily Telegraph *We can all get our teeth into these delicious recipes * Living North *

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Book SynopsisBoozy ice lollies you can make at home.The sun is out,the mercury is finally hitting 30 degees what better way to toast the start of summer than with a frozen cocktail on a stick!With the onset of summer, the alcoholic ice-lolly trend is getting BIG. The adult popsicle market is one of the fastest-growing product areas in the ice cream market, with sales up 23% to 40m in the past year, according to Kantar Worldpanel.From high-end gourmet ice pops on the festival scene to mass-market popsicles that were a sell-out at Aldi, people's appetite for frozen booze is growing. Even Fortnum and Mason have produced their own alcoholic ice-lollies for the best people. But why go for shop-bought, when you can easily mix and freeze these drinks at home, and never spill a drop.This book provides 60 recipes for popsicles, slushies and ice-creamy frozen drinks, with stylish photography.

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Book SynopsisChampion of British pub food and Michelin-starred chef, Tom Kerridge has collected all of his best ideas, tips and tricks in this essential classic cookbook. A publican with star quality' The Telegraph Tom raises the bar on pub grub' Metro The talk of taverns up and down the country' Independent _______ My main goal is to show how achievable fantastic pub food can be to prepare right in your own kitchen... the important thing is chillaxo relaxo, be inspired and feel good about whatever you prepare. Remember, proper food is the result of treating quality ingredients lovingly and with respect. They won''t let you down!' Tom Kerridge's idea of food heaven isn't fussy gastronomy; it's hearty comfort food with Michelin star magic. In this cookbook Tom proves that everyone can make proper pub food, and the only place he wants to see a foam is on the head of a pint of beer! Trade Review'Tom raises the bar on pub grub' * Metro *'A publican with star quality' * The Telegraph *'The talk of taverns up and down the country' * Independent *

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