Food & Drink Books

Book SynopsisAs satisfying as a tumbler of single malt on a rainy afternoon, this spectacular tour across the Scottish landscape shows how the country's premier whisky-makers are creating exquisite beverages using new models of responsible stewardship for their five-hundred-year-old industry. Horst A. Friedrichs and Stuart Husband are masters of visual storytelling, plumbing their subjects' sumptuous depths with arresting photography and evocative texts. Now they turn their attention to scotch whisky, undertaking a road trip of 8,000 miles across Scotland to understand the world's obsession with this iconic elixir. Each distillery is introduced with Husband's engaging texts and illustrated with Friedrich's luscious photographs of the people who work there, the breathtaking scenery, the machinery, barrels, fields, grains, copper, and glassware that go into making fine scotch. They travel from Springbank distillery in Campbeltown via the Isle of Harris to Ardbeg on the Isle of Islay; they travers

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Book SynopsisThis is a fully revised second edition of the ever-popular Baking Bread with Children'', first published in 2008. Share the magic of baking, with family-friendly recipes and a whole chapter on Gluten-free recipes. There is advice on nutrition and wheat sensitivities, as well as tips on rebuilding the local bread economy and building a real bread culture: from farm to plate, growing healthy wheat, heritage wheats, fresh grains and artisan bakeries home milling and supporting artisan bakeries. Fully updated and now in colour, it includes World stories, songs and poems.

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Book SynopsisDitch Diet Culture for Wholesome, Natural Foods That HealTake control of your health and heal your chronic digestive issues with this helpful guide to cooking and adopting a nutrient-dense diet. The principles are simple: Cut out processed foods and prioritize local produce, quality meats and non-inflammatory dairy and carbs. Olivia Robertson-Moe, founder of [R]evolve Primal Health, shares 60 delicious recipes and 5 weeks of meal plans to make it easier than ever to start this gut-friendly, hormone-balancing diet.Powerful nutrient-dense ingredients like liver and bone broth get essential vitamins and minerals into your diet and help reduce bloating, breakouts, blood sugar spikes and more. Enjoy comforting, protein-rich dinners like Family-Size Pork Carnitas, Hearty Organ Meat Chili and Batched Shepherd's Pie, with nourishing sides like Prebiotic Potato Salad and Bone Broth Braised Greens. Olivia's staple recipes, such as Lacto-Fermented Veggies, Bone Marrow Bu

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Book SynopsisJoin chef and author Jerry Mai as she shares the iconic dishes and street-food eats that are enjoyed throughout Vietnam, from morning to midnight. As the sun rises, mornings start early in Vietnam: locals perch on plastic stools, slurping large bowls of beef pho, while others grab a crispy pork banh mi for breakfast on the go. Lunch might include delicious grilled meats piled high onto rice, or a cold noodle salad to help stay cool in the midday heat. Weaving through the bustling streets, snacks are all around: rice paper rolls, savoury pancakes, sweet treats, drinks and more. At the end of the day, grilled or barbecued savoury snacks are the perfect foil for freshly brewed beer and are the best prelude to dinner – a communal feast of shared dishes. This is how Vietnam eats, and you’ll find it all here in Vietnam: Morning to Midnight.

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Book SynopsisNeopets, petpets, faeries, and more, rejoice: Neopets: The Official Cookbook is here! This nostalgic and colorful cookbook is jam-packed (or should we say, jelly-packed?) with 40 delicious recipes, including tons of omelettes, asparagus, and Faerieland-flavored fare that would satisfy even King Skarl himself.With 40+ fantastic recipes, easy-to-follow steps, and eye-catching photography, this cookbook is the ultimate collector’s item for any Neopets fan. You’ll learn how to assemble Neopia’s finest feasts, from omelettes to jellies to cupcakes and maybe even the occasional Iced Fish Cake. Take a Meepit Juice Break with a refreshing Meepit Juice Break Ice Lolly, visit the Soup Faerie at the Soup Kitchen, and journey to the Giant Omelette (if you manage to take a slice). Some recipes include: Borovan Checkerboard Pizza Negg Lasagna Poogle Sushi Skeith Burger Yurble Pot Pie Mushroom Omelette 2/3 Mushroom Omelette Half Rainbow Jelly Banana Faellie Cake Iced Fish Cake Illusen Biscotti & more! What's more, there's a code in the back of the book for an ALL-NEW avatar that you can redeem and use on the Neoboards! This delightful cookbook includes gluten-free, nut-free, vegan, and vegetarian recipes, so it’s perfect for the whole family—from Lupes to Kacheeks to even your pickiest friends. You’ll become a master at Neopian cooking faster than your Neopet can die of hunger . . . or so we hope! This is officially licensed merchandise from Neopets / Jumpstart Neopets © 1999-2023. All Rights Reserved."Each page is absolutely packed with brilliant colours and high quality, mouthwatering food photography. Having several other popular 'geeky' cookbooks on my bookshelf, this is easily the most vibrant cookbook in my collection ... Seeing all of these foods lovingly recreated in real life was a dream come true. I've spent many hours simply admiring the photography. Even the Gross Food looks delicious—a feat that should not be taken lightly. ... Neopets: The Official Cookbook is a huge love letter to Neopia and its signature items long cherished by millions. It is a must for fans who have ever dreamed of visiting the giant omelette, feasting on Spooky Food, indulging in the magical desserts of Faerieland, or munching on doughnutfruits like the cute little Hasees." - JellyNeo (Neopets fan site)

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Book SynopsisBig Tequila is the ultimate guide to the rich cultural heritage, history, and makers of this legendary spirit.Immerse yourself in Mexican tradition and learn the essential role that mezcal and tequila have played in this country''s history and identity. Offering a detailed account of the transformation of agave into tequila, this book delves into the traditional methods used to produce tequila and the various techniques that have developed over the years. Uncover the renowned mezcal and tequila distilleries that have developed these world-class spirits over the years.Inside you''ll find: A collection of 75 distillery profiles 25 interviews with distillers and industry experts Detailed tasting notes 50 delicious cocktail recipes An in-depth overview of the history of mezcal and tequila A rundown of the industry beyond Mexico Featuring stunning photography and engaging stories, this

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Book SynopsisSpecial Award Winner at the Gourmand World Cookbook Awards 2023 Acclaimed chef Stuart Ralston is known as one of the most innovative and creative cooks working in the UK today. Stuart’s inspirations come from all around him, and throughout his career he has kept a notebook to jot down ideas for flavour combinations and recipes. He goes back to those ideas again and again, playing with taste and texture to create stunning and intriguing dishes. Catalogued Ideas and Random Thoughts - A Cookbook traces his evolution as a chef, and brings together the food that inspires him, the finely crafted dishes that he creates in his restaurants and the food he likes to cook at home. A unique and beautiful cloth-bound hardback edition with elastic closure and stunning photography by Clair Irwin.

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Book SynopsisFor over thirty years James Halliday AM has been Australia's most respected wine critic, and his Halliday Wine Companion is recognised as the industry benchmark for Australian wine. A best-selling annual, the Halliday Wine Companion 2024 has been completely revised to bring readers the latest wine ratings, regions, best varietals, winery reviews and a curated selection of the best wines in Australia. The Halliday Tasting Team, now led by Campbell Mattinson in the role of chief editor, share their extensive knowledge of wine through detailed tasting notes with points, price, value, and advice on best-by drinking. ​ The book provides information about wineries and winemakers, including opening times, contact details and advice on family and dog-friendly vineyards. It’s the essential guide to the country’s best drops, or an ideal gift for any wine lover.

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Book Synopsis'A terrific nuts and bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes' ANTHONY BOURDAIN'One of the most informative, funny and transparent books about the restaurant biz ever written' BRET EASTON ELLISSous Chef takes you behind the swinging doors of a busy restaurant kitchen, putting you in chef's shoes for an intense, high-octane twenty-four hours. Follow him from the moment he opens the kitchen in the morning, as he guides you through the meticulous preparation, the camaraderie in the hours leading up to service and the adrenalin-rush as the orders start coming in. Thrilling, addictive and bursting with mouth-watering detail, Sous Chef will leave you breathless and awestruck - walking into a restaurant will never be the same again.Trade ReviewA terrific nuts and bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes -- ANTHONY BOURDAINOne of the most informative, funny and transparent books about the restaurant biz ever written -- BRET EASTON ELLISA good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order and this book will leave you licking your fingers -- GARY SHTEYNGART * * author of Super Sad True Love Story * *Miraculous . . . Gibney has the soul of the poet and the stamina of a stevedore . . . Tender and profane * * New York Times Book Review * *Gibney's writing is in Anthony Bourdain's league: he puts across both the intense stress and the intense joy of cooking in a professional kitchen * * Time, 15 Best Books of 2014 * *This is excellent writing - excellent! - and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney's -- GABRIELLE HAMILTON * * author of Blood, Bones and Butter * *Thrillingly crafted * * The Bookseller * *Fascinating and fun * * Boston Globe * *The pace - when you're in the thick of it - is thrilling, and the tension palpable * * Independent * *Compelling . . . a fascinating read * * Herald * *

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Book SynopsisNigel Slater’s classic guide to comfort food ‘Real food means big-flavoured, unpretentious cooking. Good ingredients made into something worth eating. Just nice, uncomplicated food.’ Based on Nigel Slater's absolute favourite food, whether it be The Stickiest Ever Chicken Wings or Baked Goat's Cheese and Pesto in Filo Pastry, Smoked Mackerel Dauphinoise or the classic Bacon Butty, this classic has gone a long way in at last creating a nation of food lovers. In typically unpretentious style, Nigel finds good things to make using mass produced white bread to the finest Italian loaves, or with standard English confectionery to real chocolate made from cocoa solids. With Nigel's unerring understanding of flavours, irresistible, simple recipes, and passionate lively writing, ‘REAL FOOD’ deserves its place on everyone's kitchen shelf.Trade Review'The greatest cookery writer of them all.' Guardian 'He is a genius.' Matthew Fort 'Nigel is a bloody genius.' Jamie Oliver 'No one writes more temptingly about food.' Independent 'My kitchen God.' Red Praise for ‘Eat’: ‘Nothing was ever going to come close to Nigel Slater’s “Eat”. An instant classic’ Cookbook of the Year, The Times ‘This year’s smallest yet fullest cookbook is from Nigel Slater … ‘Eat’ reminds us that he remains the UK cookery writer who breaks new ground as regularly as a mole.’ Rose Prince, Daily Telegraph, ‘Books of the Year’ ‘There’s nobody better than Nigel Slater at making cooking seem a relaxed, modest and wholly enjoyable affair … This chunky, easy-going book continues that approach in 400-plus pages which never run out of inspiration’ Daily Mail

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Book SynopsisThere's nothing quite like a thirst-quenching beverage, especially when it's made with fresh ingredients you picked from your very own garden! This book will show you what leaves, flowers, fruits, vegetables, and roots to grow in your garden so you can enjoy them from your glass. Filled with beautiful photography and helpful information on how to plant, maintain and harvest each home-grown ingredient. Also included is advice for making your own syrups, tinctures and purees. Written by Jodi Helmer, author of Grow Your Own Tea Garden, this book will inspire both small and large space gardeners to enjoy their bounty in a refreshing new way!

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Book SynopsisThe healthy-eating cookbook that''s been on the New York Times Bestseller List for TWO YEARS! Get on the path to better health, effortless weight loss, and incredible improvements in sleep quality, energy, and mood with THE WHOLE 30.Melissa and Dallas Hartwig are the authors of New York Times bestseller IT STARTS WITH FOOD, which has taken America by storm, and the founders of the Whole 9, an online community focused on health, fitness, and sanity serving 1.5 million visitors a month.Their new book THE WHOLE 30 provides all the resources you need to reset your health. Based on Paleo diet principles, this is not a traditional diet book but a way to implement lasting change in your life by eating real food for 30 days. With the measurements and products in the book fully adapted for UK readers, with no conversions needed, it couldn''t be easier to start cooking and improve your life. By following the WHOLE 30 programme, the authors argue tha

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Book SynopsisLactose intolerance or an allergy to milk means avoiding cream, butter, milk, cheese, yoghurt, and ice cream as well as many prepared foods to which lactose is added such as bread, cereal, salad dressings, cake mixes, frozen meals. The Everyday Dairy-Free Cookbook explains all you need to know about this condition, how to tackle the problem and where to go for help and advice. As with the other titles in this best-selling Everyday series the book contains 200 recipes for family meals and there is a special section on catering for children. There are dairy-free recipes for soups, dips and starters, light meals, main dishes, fish dishes, vegetarian dishes, savoury sauces and accompaniments, salads and dressings, puddings, sweet sauces, sweets and treats, baking, pastry, breakfasts, and beverages. If you or someone in your family cannot tolerate lactose this book will make catering for their needs simple and straightforward with so many meals to choose from.

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Book SynopsisThe body transformation phenomenon and #1 Instagram sensation's first healthy eating and lifestyle book!Millions of women follow Kayla Itsines and her Bikini Body Guide 28-minute workouts: energetic, kinetic, high-intensity interval training sessions that help women achieve healthy, strong bodies. Fans not only follow Kayla on Instagram, they pack stadiums for workout sessions with her, they've made her Sweat with Kayla app hit the top of the Apple App Store's health and fitness charts, and they post amazing before and after progress shots.The Bikini Body 28-Day Healthy Eating & Lifestyle Guide features:- 200 recipes such as fresh fruit breakfast platters, smoothie bowls, and salads- A 4-week workout plan which includes Kayla's signature 28-minute workouts- Full-colour food shots and photos featuring Kayla throughoutTrade ReviewWomen, particularly those younger than 30, can't get enough of her. (Fans include the actress Allison Williams and the model Candice Swanepoel) * New York Times *Table of ContentsIntroduction - i: Who am I? Section - ii: Becoming healthy, confident & strong Unit - PART ONE: UNDERSTANDING THE 28-DAY MEAL PLAN Unit - PART TWO: RECIPES FOR THE 28-DAY MEAL PLAN Unit - PART THREE: SWAP-OUT RECIPES Section - iii: Food group sample serving sizes Section - iv: Uncooked and cooked food weights Section - v: 28-day beginner workout guide Acknowledgements - vi: Acknowledgements Section - vii: Weeks 1 & 3 Section - viii: Weeks 2 & 4

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Book Synopsis'this book is filled with recipes that look so very, very good to eat.' NIGELLA LAWSON 'it’s refreshing that Rachel Ama is, in many ways, just herself' RUBY TANDOH OBSERVER RISING STAR OF FOOD, 2019Find brilliant plant-based dishes that make cooking and enjoying delicious vegan food every day genuinely easy – and fun - in Rachel Ama’s Vegan Eats.No bland or boring dishes, and forget all-day cooking. Rachel takes inspiration from naturally vegan dishes and cuisines as well as her Caribbean and West African roots to create great full-flavour recipes that are easy to make and will inspire you to make vegan food part of your daily life. Rachel’s recipes are quick and often one-pot; ingredients lists are short and supermarket-friendly; dishes can be prepped-ahead and, most importantly, she has included a song with each recipe so that you have a banging playlist to go alongside every plate of delicious food. Cinnamon French toast with strawberriesChickpea sweet potato falafelPeanut rice and veg stir-fryCaribbean frittersPlantain burgerTabbouleh saladCarrot cake waffles with cashew frostingSo if you share Rachel's attitude that vegan food should fit into your life with ease and pleasure – whether you are a fully fledged vegan looking for new ideas, want to reduce your meat intake, make more environmentally friendly food choices, or just keen to eat more veg – Rachel’s genius cookbook is for you.Trade ReviewWhat’s not to like about Rachel Ama?This book is filled with recipes that look so very, very good to eatThese days, there seem to be more vegan food writers and influencers than you can shake a carrot stick at, yet Rachel stands out thanks to her relaxed, telegenic manner, her funky dance moves and her bold, inventive Afro-Caribbean flavours, which draw on her heritage * SUNDAY TIMES *It’s refreshing that Rachel Ama is, in many ways, just herselfA cracking debut cookbook, and a raft of recipes inspired by her roots * BA Highlife Magazine *

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Book SynopsisThis cookbook features more than 90 delicious recipes and dozens of helpful tips to help combat migraine symptoms through diet and lifestyle.From healthy living blogger and creator of TheDizzyCook.com, Alicia Wolf, comes the must-have cookbook for anyone managing migraines, as well as anyone who just loves to create delectable yet diet-friendly dishes. Author Alicia Wolf developed her recipes using the principles of Johns Hopkins neurologist David Buchholz's “Heal Your Headache” diet, one of the most recommended plans by health practitioners for treating migraines through diet. In this book, Alicia adds her own unique spin to the migraine diet, creating recipes that are both helpful and delicious. Inside the book you'll find: Ideas for every meal of the day Tips on how to get started The best supplements for migraine prevention and treatment Common substitutions Travel tips Meal plans And other indispensable resources Learn to make Alicia's famous blueberry muffins, smoky carrot hummus, salsa verde chicken enchiladas, roasted curry cauliflower, chewy ginger cookies, and so much more.The Dizzy Cook will inspire you to explore the infinite possibilities for healthy, appetizing, migraine-safe comfort foods.Trade Review"The Dizzy Cook is a great resource for migraine patients. Avoiding migraine food triggers can often cause culinary boredom for many migraine sufferers and their families. This cookbook helps migraine sufferers prepare delicious, interesting dishes while avoiding these triggers. It also provides ideas on substituting typically-used but potentially migraine-aggravating ingredients in well-loved dishes. While there are some migraine recipe books on the market, this is the first one specifically written for vestibular migraine sufferers." * Shin Beh, MD, Neurology, University of Texas Southwestern *"Alicia has been an excellent resource for me and my patients. Her personal experience and carefully researched articles have helped many of my patients understand how to treat their vestibular migraine symptoms. I highly recommend her website and this book!" * Edward I. Cho, M.D., House Clinic *"Vestibular migraine patients face enough challenges without having to worry about what they eat and drink. Unfortunately, many foods and beverages can be migraine triggers. In The Dizzy Cook, Alicia Wolf provides hope to people suffering from migraine. Hope that they can eat delicious food that won’t trigger their symptoms. Hope that they can cook meals the whole family will enjoy. Hope that they can live a normal life.Learn from someone who has been there. Alicia’s migraine journey was full of pitfalls, including doctors who dismissed her symptoms and the loss of her career. A migraine-friendly diet wasn’t an immediate 'cure' for her, but she persevered and discovered how to test her triggers. This book is based on her trial and error experience, and validated by a registered dietician.In addition to her mouth-watering photos, Alicia explains how to transition to a migraine diet, foods to avoid and embrace, as well as fancy beverage recipes so you don’t feel like you’re missing out. With plenty of variety and options for special diets – such as gluten-free and vegan – you’re sure to be bookmarking your favorites! Many thanks to Alicia for being an 'Ambassador' for vestibular migraine. By raising awareness and normalizing these invisible conditions we can create a demand for migraine-friendly food, making shopping and eating out easier and more enjoyable." * Cynthia Ryan, MBA Executive Director, The Vestibular Disorders Association *"Alicia was able to give a new mood, technique and voice to previously bland and boring elimination diet dinner tables. The menu and options that exist in the 'migraine world' have been changed for the better. This cookbook has navigated the 'do not eat' list existing in this space with ease and exploration. The recipes are self-contained packets of information that are tidy and aesthetically beautiful... not to mention, tasty and delicious! As a migraine sufferer myself, and for the countless patients in our clinic who use these recipes day in and day out, we can't get enough of this edition and can't wait for another!" * Brooke Pearce, Au.D., Co-Founder of Dizzy and Vertigo Institute of Los Angeles *"The Dizzy Cook brings the healing power of Heal Your Headache into your home kitchen with a banquet of deliciously healthy recipes and helpful dietary tips." * David Buchholz, M.D., author of Heal Your Headache *Table of ContentsIntroduction - How I Became A Dizzy Cook The Heal Your Headache Migraine Diet (Food to Eliminate, Foods Allowed, Additives in Meat) How to Get Started (Reintroducing Foods, Tips for Reading Labels, Goodbye Caffeine, My Old Friend) The Dizzy Cook Approach to a Migraine Diet Common Substitutions + Tips Breakfast Kitchen Basics - Dressings, Condiments, Stock & Broth Salads + Soups Snacks + Starters Mocktails Main Dish Seriously Good Sides Sweet Treats The Dizzy Baker Meal Plans Vestibular Migraine - More Than A Headache (Vestibular Migraine Symptoms, Medications, Vestibular Therapy Diet) Alternative Treatments for Migraine - The Magic Pill Does Not Exist (Supplements - Types of Magnesium, B2, CoQ10, and Ginger, Move When You Don’t Feel Like It, Therapy/Mindfulness/Meditation, Sleep Schedule) Travel Tips Support

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Book SynopsisI fell in love with Porto and I love it still. The city's spectacular bridges, its vertiginous riverbanks, steep with ancient buildings, the old port houses, the wide squares: I was entranced by them all.' J.K. ROWLING One of the oldest cities in Europe, rising from the steep banks of the Douro (the river of gold) with picturesque praças, churches and houses with colourfully tiled facades, Porto is recognised the world over for its wonderful Port wine. Its ancient name Portucale forms the origin of the country Portugal. Today, Porto is a vibrant commercial and cultural centre that is proud of its historic links to the outside world. An essential read from one of the world's foremost writers on Portugal, Porto: Gateway to the World uses the beautiful buildings and landmarks across the city to take the reader on a journey through its rich history, from its origins right up to the modern era.Trade Review‘Evocative ... Fascinating and readable’ * Wall Street Journal *‘A landmark work’ * Times Literary Supplement *‘Lochery illuminates our history ... [he] has written the 20th century history of the Portuguese without bias’ -- João Céu e Silva * Diário de Noticias *Table of ContentsNote from the Author Introduction Part One Day One – Morning 1 Arrival 2 Origins 3 French Invasion 4 Liberation Day Part Two Day One – Afternoon 5 Absolutism versus Liberalism 6 War of the Brothers 7 The Siege of Porto, 1832 8 Decisive Battle 9 The Wine is on Fire Part Three Day Two – Morning 10 Liberal versus Liberal 11 Birth of an Elegant Industrial City 12 The Cradle of the Republic Part Four Day Two – Afternoon 13 Where the River Meets the Ocean 14 Republican Misadventures 15 Porto Revolts and Salazar Arrives Part Five Day Three – Morning 16 Henry the Navigator 17 British Treaties and Wine 18 Port Wine and the Factory House Part Six Day Three – Afternoon 19 The Golden Age 20 The Most Beautiful Bookshop in the World Part Seven Day Four – Morning 21 From the Highest Point to the River 22 The Mouth of the River Part Eight Day Four – Afternoon 23 The Longest Avenue 24 Conclusions: Taking Stock 25 Afterword: Further Afield Notes Acknowledgements A Brief Note About Sources Bibliography Index

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Book SynopsisDiscover 200 easy, delicious DASH (Dietary Approaches to Stop Hypertension) diet recipes that can be made in 30 minutes or less!The DASH (Dietary Approaches to Stop Hypertension) diet is one of the best diets for lowering blood pressure and preventing diabetes and with a focus on fruits, vegetables, and low-fat dairy products, it is also one of the smartest and healthiest ways to lose weight without the use of medications. In The Everything Easy DASH Diet Cookbook you will discover new ways of eating that can change your health—and your life! These easy-to-make recipes can be completed in 30 minutes or less so you no longer have to sacrifice taste or time to live a healthier lifestyle that leaves you feeling full and satisfied all day long!

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Book Synopsis“Spells out how to eat well when camping out.”—The Washington Post “This is the rare book that considers campfire cookery as a gustatory pursuit.”—Sierra, the National Magazine of the Sierra Club Forget freeze-dried astronaut meals and bags of stale, store-bought gorp. Finally, here’s a cookbook that complements the magic of gathering around a campfire and sharing a meal with friends. From the IACP Award–winning authors of The Picnic, which brought taste and style to eating outdoors (in the daytime), comes its companion, for leaving civilization behind and dining under the stars. A mix of dishes to make ahead and meals to cook on-site, The Campout Cookbook includes more than 75 recipes for wood-fired skillet pizzas; backcountry stews and chilies; fire-roasted vegetables and cast-iron breads; unexpected dips, jerkies, and high-energy bars; breakfasts to satisfy that yawning hunger that comes from sleeping in the fresh air; s’mores, of course (including Vanilla Bean Dream Marshmallows & Co. and Dark Chocolate Raspberry Caramel Fire-Ban S’mores); and cocktails, coolers, warm libations for chilly nights, and a Blood Orange Bug Juice. Plus there’s inspiration and know-how for every avid camper and enthusiastic neophyte: How to find a suitable campsite and build a campfire specifically for cooking over, and how to keep it going. Stargazing for city slickers. A troubleshooting guide. And the definitive packing list and camp kitchen essentials. Just add a few scary stories for a truly memorable campout.Trade Review“Spells out how to eat well when camping out.”—The Washington Post “Smart writing and clever hacks make this the most packable book for the glamping of your dreams.”—TheKitchn “For the novice camp cook, or even the first-time camper, the tone ofThe Campout Cookbook will feel like advice from a pair of comforting, if sassy, big sisters. . . . Many of these practical tips may strike even lifelong campers as inspired.” —Santa Fe New Mexican “If, like me, you’re picky about buying new cookbooks, this one stands out from the crowd. . . . It delivers really good food. Some of it simple, some of it a little more elevated, but all of it perfect for enjoying in a folding chair.” —Chatelaine “These recipes bring culinary swagger to the backcountry. . . . Everything you need to become the next backcountry Iron Chef.” —Portland Monthly “Recipes that take your campfire cooking to Michelin star status. We’re talking skillet pizzas, fire-roasted veggies, and dessert in the form of Dark Chocolate Raspberry Caramel Fire-Ban S’mores. Your tent-mates will think they’re roughing it with Thomas Keller.” —CoolMaterial.com “Resolutely playful, it’s a book loaded with camping hacks and instructions: how to clean a fish, how to make flask cocktails, and 99 ways to use a Thermos. . . . What’s more, many of the abundant recipes – Green Chile and Cheese Cast-iron Cornbread or Brown Butter Toffee Blondies – would be just as appealing back home as they would after a day of hiking. . . . Make[s] experienced camp cooks and novices alike want to head for the hills.”—Salem Statesman Journal “This book makes the often overwhelming task of preparing food on the campsite feel very doable and fun. I adore the illustrations and handy charts.”—NotWithoutSalt.com “Plenty of practical ‘roughing it’ tips, alongside 100-plus sophisticated takes on campfire fare.”—Modern Farmer “Who knew camp cuisine could be so elevated, pleasing even the most discerning foodie? . . . Many of the recipes are kid-pleasing and vegetarian-friendly. The colorful guide also includes solid camping tips, tricks, and safety information to make your trip memorable beyond the meals. VERDICT: Camping chefs of any skill level are sure to find something tasty to try in this cookbook.”—Library Journal “Clever and charming, Hanel and Stevenson cover it all—their 75 delicious dishes include many make-aheads, from trail snacks and flask fortifications to marvelous morning treats and spectacular suppers ending in more than just the traditional s’mores. The how-tos of setting up your campsite are included, plus a definitive packing list.”—BookPage “The authors’ enthusiasm for feasting around a well-made campfire shines in their detailed instructions for assembling the right cooking gear, recipes, and unplugged entertainments. . . . The recipes are still the stars of this book, however. . . . Hanel and Stevenson write with flair and creativity, and their prose translates into action plans for some really fantastic outdoor sleepover parties.”—ForeWord

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Book SynopsisThe quest for the perfect homemade pizza is over - national pizza chain Franco Manca reveal their iconic recipes for home cooks to recreate.With two dough recipes - their famous slow-rising sourdough and a yeast version - and over 50 topping combinations, there''s a pizza for everyone. Featuring classic Franco Manca favourites such as Margherita or Chorizo, and interesting topping combinations such as Pancetta, Caramelised Onion & Blue Cheese, there are also recipes for the more experimental cooks, such as Radicchio, Smoked Mozzarella & Pig''s Cheek cured by you at home. The soft and easily digestible crust is the perfect base for experimenting with toppings, and tips are included for making your own sauces, flavoured oils, preserving your tomatoes and curing your meat, meaning you can fully personalise your pizza.Aimed at the home cook who doesn''t have a traditional woodburning oven, the recipes have been adapted so you can make tray pizzas, fried pizzas or pizzas in an iron skillet - an ingenious substitute for the oven stone. Use either a pizza stone or a heavy baking tray and still get great results. With simple ingredients and simple steps you will improve your cooking and produce pizzas of exceptional quality.

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Book SynopsisAn expert''s guide to re-nourishing your mind and body through nutrition by London''s leading Harley Street Nutritionist, Rhiannon Lambert (@Rhitrition on Instagram). ''With the rising trend of ''healthy eating'' many of us have lost touch with the true meaning of nutrition. I want to take us back to basics with my simple approach to eating well, free from dieting and restriction. Food should be a positive aspect of life, offering enjoyment, fuel and happiness for both the mind and body.''Grounded in scientific evidence, in this part handbook and part cookbook, Rhiannon shares her food philosophy to inform, inspire and help you fall back in love with food. Following the structure of a consultation with Rhiannon at her Harley Street clinic, Rhitrition, discover the foundations for a happy, healthy relationship with eating once and for all - and learn how to create delicious, nourishing meals with ease, from her simple Re-Nourish Menu which is ada

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Book SynopsisLearn authentic and delicious recipes with this beautifully illustrated Filipino cookbook.

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Book SynopsisImagine savoring three delicious, satisfying meals every day without worrying about counting calories or calculating fat grams. Now you can enjoy hundreds of combinations of tempting, flavorful breakfasts, lunches, dinners--even desserts--all for only 1200 calories a day.Every dinner contains no more than 400 calories per serving. Each breakfast and lunch contains only 350 calories per serving, and every delicious dessert contains just 100 calories per serving. All you have to do is select the meals you want to combine for any particular day.Choose from such low-calorie offerings as: Buttermilk pancakes with blueberry sauce, canadian bacon, and sliced oranges Roast beef salad with blue cheese in pitas and fresh apple slices Sliced turkey with mushroom gravy, whipped potatoes, peppered peas, and apricot halves Raspberry-kissed pears in phyllo nests Each low-calorie, low-fat recipe includes easy-tofollow instruction and fat grams per serving. M

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Book SynopsisThe diversity of flavours and colours of rum is as rich as the history and culture that surrounds this alcoholic beverage. This guide provides an overview of more than 300 different types of rum and then categorises them using an innovative taste model. For every rum, you receive a clear overview of its origins, taste and aroma. In addition, you can read all about the different types of rum, the production and maturing process, the perfect way to serve, and the best cocktails.

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Book SynopsisTrade ReviewDr John McDougall has been a pioneer in this field of food and health for decades and has contributed much. This new book of his and his wife, Mary, is one more example of what he stands for. His candor says it all. Enjoy the read. -- T. COLIN CAMPBELL, Ph.D., coauthor of The China Study A pioneer in plant based nutrition, John McDougall crystallizes the flaws of low carbohydrate and Paleo disease producing diets and solidifies the scientifically proven health producing, disease reversal power of whole food plant based nutrition in his new book, The Healthiest Diet on the Planet. -- CALDWELL ESSELSTYN, MD, author of Prevent and Reverse Heart Disease John and Mary at their best: John presents the accumulating science in favor of "foods-as-grown" for the prevention, arrest and reversal of chronic diseases, for planetary survival and for compassion. He does it with clarity, with punch, and he scores. A homerun! -- HANS DIEHL, DrHSc, MPH Clinical Professor of Preventive Medicine, Loma Linda University; Founder of CHIP, Bestselling author A must-have on the shelf of every person who cares about their health, longevity, and happiness. McDougall's Healthiest Diet on the Planet just makes sense and offers the only solution to a complex problem. -- JOHN P. MACKEY, Co-founder and Co-CEO of Whole Foods Market Dr. McDougall has created a much-needed book that celebrates why the foods we love the most are also the best for us. With this smartly illustrated guide, he makes it easy for us to know what to eat and what not to eat--and make the healthiest food delicious. -- DAN BUETTNER, National Geographic Fellow and New York Times Best Selling Author of The Blue Zones Solution: Eating and Living Like the World's Healthiest People Dr. John McDougall is one of the great pioneers of the evidence-based nutrition movement. The Healthiest Diet on the Planet lays out the core elements of healthy eating in the easiest possible terms to understand. -- MICHAEL GREGER, MD FACLM, Founder of http://nutritionfacts.org/

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Book SynopsisThis is the handbook for the starter cook – ingredients and techniques are listed alphabetically for quick and easy reference – everything from Apples to Zesting. Want to know how to make croutons? Want to know how to poach an egg? Never remember how to cook corn on the cob? You’ll find it here. With over 150 entries, this book does what no recipe book does, it gives you the basic methods and techniques for preparing vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads, pasta, - with advice on how to clean, store, prepare and cook each ingredient. There are many line drawings clearly showing techniques such as dicing, slicing, coring fruit, rubbing in fat. Where appropriate there are very simple recipes which will use the skills you will develop from reading the book. Not only is this unique book essential for the beginner, it is also perfect for the experienced cook as well, in providing all those basics that most of today’s sophisticated, complicated chef-orientated cookbooks never have in them.

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Book SynopsisAn innovative, captivating tour of the finest whiskies the world has to offer, brought to you by bestselling author and whisky connoisseur Tristan Stephenson. Tristan explores the origins of whisky, from the extraordinary Chinese distillation pioneers well over 2,000 years ago to the discovery of the medicinal ‘aqua vitae’ (water of life), through to the emergence of what we know as whisky. Explore the magic of malting, the development of flavour and the astonishing barrel-ageing process as you learn about how whisky is made. In the main chapter, Tristan takes us on a journey through 56 distilleries around the world, exploring their remarkable quirks, unique techniques and flavours, featuring all new location photography from the Scottish Highlands to Tennessee. After that, you might choose to make the most of Tristan’s bar skills with some inspirational whisky-based cocktails. This fascinating, comprehensive book is sure to appeal to whisky aficionados and novices alike.

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Book SynopsisThe West identifies four basic tastes—sour, sweet, salty, and bitter. Yet in East Asia, a fifth taste—umami—has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates the concept of umami.Trade ReviewThe book is written in a very engaging manner, easily moving between vignettes of the latest science and mouth-watering menus and photographs. -- Gordon Shepherd, Yale University, author of Neurogastronomy Mouritsen and StyrbA|k demystify and explain in layman's terms the science of umami, including many Japanese elements that have not been explained in English before in this all-encompassing book. Along with Mouritsen's other publications Sushi and Seaweeds, Umami will be referred to time and time again. -- Yukari Sakamoto, author of Food Sake Tokyo A remarkably comprehensive account of umami taste and one in which the science is not only accurate but accessible and interesting. -- John Prescott, author of Taste Matters: Why We Like the Foods We Do In his earlier books Sushi and Seaweeds, Ole Mouritsen wove together biological, chemical, and gastronomical perspectives into rich portraits of these intriguing foods. In Umami, writing with the chef Klavs StyrbA|k, he does the same for this much celebrated yet enigmatic 'new' taste. Umami is a wide-ranging and welcome progress report on our understanding of taste and deliciousness. -- Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen This book will be your go-to umami resource. The content is cleverly layered with molecular-level explanations of how we taste alongside rich cultural perspective and beautiful recipes. With its stunning graphics, this book is eye candy. -- Amy Rowat, founder of Science & Food Biophysicist Ole Mouritsen... seamlessly meshes science and gastronomy... Nature This book, representing the fruits of a longstanding collaboration between the scientist Ole G. Mouritsen and the Danish chef Klavs Styrbaek, is richly illustrated and packed with umami-rich recipes to try at home. It should be required reading for those catering for the airlines, since umami is one of the only tatste that holds up well in the air. Times Literary Supplement An engaging read... Umami is at once a scientific treatise, cultural history, unique collection of recipes, and handsome coffee-table--or for that matter, kitchen-table--book. -- Sandra J. Ackerman American ScientistTable of ContentsAcknowledgments Prologue: How it all began What exactly is taste, and why is it important? The basic tastes: From seven to four to five and possibly many more Why do we need to be able to taste our food? There is more to it: Sensory science, taste, smell, aroma, flavor, mouthfeel, texture, and chemesthesis Is there a taste map of the tongue? Why are some foods more palatable than others? A few words about proteins, amino acids, nucleotides, nucleic acids, and enzymes Glutamic acid, glutamate, and the glutamate ion Glutamic acid and glutamate in our food How does glutamate taste, and how little is required for us to taste it? The first four: Sour, sweet, salty, and bitter The physiology and biochemistry of taste The interplay between sweet and bitter Taste receptors: This is how they work When words fail us: Descriptions of tastes The fifth taste: What is umami? Science, soup, and the search for the fifth taste Glutamic acid and glutamate What is the meaning of the word umami? From laboratory to mass production How MSG is made A little letter with a huge impact: The 'Chinese restaurant syndrome' The Japanese discover other umami substances It all starts with mother's milk Umami as a global presence Umami has won acceptance as a distinct taste And umami is still controversial... 1 + 1 = 8: Gustatory synergy Amazing interplay: Basal and synergistic umami Detecting umami synergy on the tongue and in the brain Japanese dashi: The textbook example of umami synergy The art of making Japanese dashi Nordic dashi Dashi closer to home-a Japanese soup with a Scandinavian twist Seaweeds enhance the umami in fish How to make smoked shrimp heads Many substances interact synergistically with umami A breakthrough discovery of yet another synergistic substance The interplay between glutamate and the four classic tastes A simple taste test: Umami vs. salt Umami-rich 'foie gras from the sea' Food pairing and umami Creating tastes synthetically Umami: Either as little or as much as you like Umami from the oceans: Seaweeds, fish, and shellfish Seaweeds and konbu: The mother lode of umami A world of konbu in Japan Fresh fish and shellfish Cooked fish and shellfish dishes and soups Umami and the art of killing a fish A traditional clambake: New England method, Danish ingredients Everyday umami in ancient Greece and Rome Fish sauces and fish pastes Modern garum Shellfish paste Oyster sauce Sushi and fermented fish Katsuobushi Catching katsuo to optimize umami Niboshi The hardest foodstuff in the world Kusaya Nordic variations: Horrible smells and heavenly tastes Fish roe Seven friends, The Compleat Angler, and a pike Umami from the land: Fungi and plants Umami from the plant kingdom Dried fungi Fermented soybeans Soy sauce Production of shoyu Miso Production of miso The Asian answer to cheese: Fermented soybean cakes Natto Black garlic Shojin ryori: An old tradition with a modern presence The enlightened kitchen Tomatoes Green tea Umami from land animals: Meat, eggs, and dairy products The animal kingdom delivers umami in spades Homo sapiens is a cook Preserving meats in the traditional ways Air-dried hams Salted beef: Pastrami and corned beef Bacon and sausages Dairy products Blue cheeses Aged, dried, and hard cheeses Eggs and mayonnaise Harry's creme from Harry's Bar Umami: The secret behind the humble soup stock Soup is umami Osmazome and The Physiology of Taste Amino acids in soup stocks A real find: A dashi bar The taste of a beef stock Ready-made umami Knorr and Maggi: European umami pioneers Making the most of umami MSG as a food additive Other commercial sources of umami Hydrolyzed protein Umami in a jar Yeast extract Nutritional yeast More sources of umami for vegans Ketchup Bagna cauda Worcestershire sauce Umami in a tube Twelve easy ways to add umami Quintessentially Danish: Brown gravy, medisterpolse, and beef patties Slow cooking: The secret of more umami Ratatouille and brandade This is why fast food tastes so good Green salads and raw vegetables Umami in dishes made with small fowl Cooked potatoes: Nothing could be simpler Rice and sake Beer Umami in sweets Mirin is a sweet rice wine with umami Umami and wellness Umami and MSG: Food without 'chemicals' Umami satisfies the appetite Why does umami make us feel full? The 'brain' in the stomach Umami for a sick and aging population Umami for life Epilogue: Umami has come to stay Technical and scientific details Umami and the first glutamate receptor Yet another receptor for umami Umami synergy The taste of amino acids Taste thresholds for umami Content of glutamate and 5'-ribonucleotides in different foods Bibliography Illustration credits Glossary Index The people behind the book Recipes Potato water dashi with smoked shrimp heads Monkfish liver au gratin with crabmeat and vegetables Pearled spelt, beets, and lobster Crab soup Clambake in a pot Patina de pisciculis Garum Quick-and-easy garum Smoked quick-and-easy garum Seriously old-fashioned sourdough rye bread Anchovies, grilled onions, sourdough bread, pata negra ham, and mushrooms Deep-fried eggplants with miso (nasu dengaku) White asparagus in miso with oysters, cucumber oil, and small fish Grilled shojin kabayaki: 'fried eel' made from lotus root Baked monkfish liver with raspberries and peanuts Slow-roasted sauce with tomatoes, root vegetables, and herbs Fried mullet with baked grape tomatoes, marinated sago pearls, and black garlic Mushrooms, foie gras, and mushroom essence Parmesan biscuits with bacon and yeast flakes Harry's creme Chicken bouillon Green pea soup with scallops and seaweed Dressing with nutritional yeast Eggplant gratinee with garlic, anchovies, and nutritional yeast Oysters au gratin with a crust of nutritional yeast and smoked shrimp head powder Bagna cauda Old-fashioned Danish medisterpolse Beef patties, Danish style Chicken Marengo Cassoulet Beef estofado Sicilian ratatouille Brandade with air-dried ham and green peas Three-day pizza with umami-not really a 'fast food' Quail pate Risotto Oxtails braised in wheat beer Umami sorbet with maccha and tomato White chocolate cream, black sesame seeds, Roquefort, and brioche with nutritional yeast

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Book SynopsisCombining the wisdom of classical Chinese medicine with modern nutritional science, this book explores the concept of Yang Sheng, which means to nourish life by nurturing body, mind and spirit in harmony with the natural rhythms and universal laws, revealing the importance of nutrition within it and outlining how our modern lifestyle and environment challenges our ability to do that. A perfect guide for practitioners and students of Chinese medicine, the book explains modern diets and Chinese nutritional theory with a focus on prevention of illness and the impact of lifestyle and environment on our health during each stage of life. Lifestyle and nutritional advice for prevention and treatment of a range of illnesses and conditions is given for both adults and children.Trade ReviewWhat an amazing source of information as well as a fabulous contribution to anybody interested in East Asian Healing Arts!This book is a no-nonsense guideline to manoeuvre through the jungle of lifestyle advice keeping in mind historical perspectives, scientific facts and modern diversity. I can't wait to use this fantastic asset in my practice! -- Sybill Huessen, M.S. TCM – Senior Instructor of the Shen-Hammer-System of Pulse DiagnosisAs a practitioner of Chinese medicine, the treatment I give is only a first step. The most important, but also often the most difficult, is to teach the client how to preserve the newfound health. Deirdre Courtney's book Nourishing Life the Yang Sheng Way is a practical guide that describes in a very educational way how to provide simple diet and lifestyle advice to my clients. A masterpiece that builds bridges between our western lifestyle and millennial knowledge from the East. -- Eva-Marie Janelo, Practitioner of Chinese medicine, AuthorNourishing Life the Yang Sheng Way is a gem. In a world plagued by increasing levels of diseases which are directly created and effected by lifestyle practitioners will need to guide their clients through a whole host of diet and lifestyle interventions on top of their treatment plans. Having a quick reference guide to dip into is wonderful to guide clients/patients along their path to wellness. What Deirdre highlights beautifully in this book is compassion for self in order to have compassion for your clients as you guide them through treatment. Something we as coaches and practitioners need to be mindful of as we all navigate the illness wellness continuum. A timely book full of ancient wisdom for our modern and a crazy world! -- Mandy Monaghan, Health & Wellness CoachDeirdre Courtney's book comes as a refreshing, clear reminder of how we should all strive to live our lives: true to our nature, in rhythm and balance with ourselves and our surroundings. Full to the brim with practical and useful advice, based on Deirdre's profound understanding of what good health really means, this inspiring book is an invaluable addition to the bookshelf of patients and healers alike. -- Gali Stoffman, MD, Head of Chinese Medicine Service, Barzilai Medical Center, Director of Panda Integrative Pediatric clinic, IsraelDeirdre has written a very inspiring book which is so enthralling that I have read it in one go. It is a real page turner and makes you long for more. It is very engagingly written, and this excellent book should be read by every TCM-practitioners. Warmly recommended! -- Marijke Pfeiffer, co-director TCM-postgraduate & member of the board of TCM Academy NetherlandsTable of ContentsIntroduction: What is Yang Sheng? 1. The History of Yang Sheng. 2. Chinese Dietary Therapy. 3. The Healing Properties of Food. 4. Food for the Life Cycle: Feeding Children and Teens. 5. Food for the Life Cycle: Active Young Adults. 6. Food for the Life Cycle: Mature Adults - Mid Life and Beyond. 7. Food as Medicine. 8. Herbs for Health and Healing. 9. How to Source the Best Food. 10. How to Cook, Eat and Live the Yang Sheng Way.

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Book SynopsisUsing a slow cooker is the ultimate in ease and simplicity - perfect for the hectic modern home. Here you'll find an amazing collection of recipes to make the most out of your machine from show-stopping meals to super-simple soups and stews

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Book SynopsisIncluding recipes for baking with Einkorn Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and 'wheat belly’. Modern wheat depends on synthetic fertilizer and herbicides that damage our health, land, water, and environment. Fortunately, heritage ‘landrace' wheats that evolved over millennia in the organic fields of traditional farms do not need bio-chemical intervention to yield bountifully, are gluten-safe, have rich flavor and high nutrition. Yet the robust, majestic wheats that nourished our ancestors are on the verge of extinction. In Restoring Heritage Grains, author Eli Rogosa of the Heritage Grain Conservancy, invites readers to restore forgotten wheats such as delicious gluten-safe einkorn that nourished the first Neolithic farmers, emmer—the grain of ancient Israel, Egypt, and Rome that is perfect for pasta and flatbreads, rare durums that are drought-tolerant and high in protein, and many more little known wheat species, each of which have a lineage intertwined with the human species and that taste better than any modern wheat. Restoring Heritage Grains combines the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folk traditions and mythology, and guidelines for the Neolithic diet with traditional recipes for rustic bread, pastry and beer. Discover the ancient grains that may be one of the best solutions to hunger today, and provide resilience for our future.Trade ReviewChoice- "This work is a thought-provoking polemic against industrial wheat and its negative impact on the environment and human health. Rogosa, who has conducted work in biodiversity preservation and is also a farmer, argues that heritage wheat varieties or landrace grains, such as einkorn, are more biodiverse, more healthful, easier to grow, and essential for the ecosystem. Growing these grains is covered in detail—in fact, a significant portion of the book is aimed at farmers or gardeners looking to grow landrace grains and/or wishing to troubleshoot common problems. Along with the discussion on growing the crops, the author delves into folk traditions regarding the consumption of these grains and historical recipes. In addition to her environmental argument, Rogosa is a passionate advocate for replacing modern wheat and links its development with a variety of health issues, such as the rise in celiac disease and digestive ailments. Though Rogosa is a thorough researcher and an engaging writer, the audience this book is aimed toward is likely to be the most sympathetic to her cause. This title is an engaging and stimulating work, but its narrow, mostly agricultural content makes it a peripheral purchase for academic libraries. Summing Up: Optional. All readers.” Foreword Reviews- "While wheat continues to serve as an important part of the Western diet, today’s wheat itself is radically different from that eaten in earlier centuries. It is that contradiction that Eli Rogosa explores in Restoring Heritage Grains, an interesting and informative volume about how humans have altered the world’s wheat supply. Rogosa explains how the various kinds of wheat that once flourished across Europe were gradually homogenized, from the Romans planting easy-to-maintain wheats that could quickly reinforce their supply lines, to the Soviet Union instituting a common agricultural approach throughout Eastern Europe. She also highlights the way that agribusiness has changed the wheat crop in the United States, replacing diverse ‘landrace' seeds with genetically modified crops designed to be resistant to weeds, but which likely play a role in the rapid growth of gluten allergies. Beyond diagnosing these problems, however, Rogosa presents a thorough solution. She describes the variety of wheats available, from durum to spelt to Indian wheat, highlighting the advantages of each, and explains how best to grow these heritage grains. She covers where these crops grow most effectively, and how they can be used to restore soil that is often ruined by mandates to produce mass quantities of wheat. She also explains harvesting techniques and shares personal stories of traveling to different parts of the world to speak with farmers about how they restore and protect their native landrace seeds. The text of Restoring Heritage Grains is nicely supplemented with images that visually demonstrate the diversity of these ancient grains. The book also includes a useful resources section with information about seed banks, and—perhaps best of all—a selection of recipes that make use of heritage grains. Whether of traditional cookies, pie crust, pizza, or challah, these recipes provide opportunities to practice what Rogosa preaches, and to taste the different flavors heritage wheats offer."“Eli Rogosa has delivered to us, her many fans, the long-awaited book, Restoring Heritage Grains, in which she totally blows the lid off of this historic moment in the world of bread. She not only artfully guides us through thousands of years of the history and botanical evolution of wheat but also, prophetically, shows us its very future. And now we all have access to Eli’s inner world, to the passion that has been fermenting within her for many years and now exists forever through her brilliant words.”--Peter Reinhart, educator; author of Bread Revolution“Most wheat grown worldwide today can be described as an in-bred, dwarfed, distant cousin of the genetically diverse, farmers’ landrace cereal crops of the past. Eli Rogosa argues passionately and convincingly in her book that from many perspectives, including food security and nutritional value, our landrace cereals need to be brought back from the brink of extinction. Eli illustrates the central role of cereals in human civilization as we know it, including in myth and religion and how this role has been traduced by agribusiness interests. Eli adds valuable advice and knowledge for the grower and the cook on preservation and use of our cereal crop inheritance.”--Andy Forbes, secretary, Brockwell Bake Association, London, UK“In this book, agro-anthropologist, farmer, and baker Eli Rogosa helps us rediscover ancient landrace and traditional pre-Green Revolution wheats—varieties that are more delicious, nutritious, drought-resistant, and resilient than modern wheats, and that are already organic-adapted. The author covers everything from the romantic to the practical: personal stories about finding individual plants of rare wheats in Israel; historical and anthropological information; methods for growing, harvesting, and threshing; as well as many detailed recipes. A must read for anyone who has a garden or farm and who likes good bread.”--Carol Deppe, author of The Tao of Vegetable Gardening“Restoring Heritage Grains is both poetic and practical. Eli Rogosa first tells the sad story of how the Green Revolution transformed the staff of life into a toxic-drenched monocrop. Then she shares the joyful story of her life’s work discovering, growing, distributing the seed and spreading the word about heritage grains. She makes a compelling case for heirloom landraces, the deep-rooted, diverse gene pools that coevolve with changing conditions, “people and seeds” finding ways to survive through climate challenges. Along the way, she recounts the history of wheat from the earliest human discoveries through ancient and modern Near East and European history, including the new world of the Americas. She lingers over the early millennia of matriarchy and the sacred rituals of many different peoples. Especially striking is her account of ancient Israeli practices as a sophisticated community food system based on social justice. This is a book to cherish.”--Elizabeth Henderson, author of Sharing the Harvest“Eli Rogosa has lived among the world’s few remaining peasant farmers who continue to cultivate landrace wheat seeds and traditions. She has collected and faithfully tended and multiplied their unique local varieties, learned their traditional production techniques, and recorded their special recipes. She brought them to her home in New England and crossed them to combine their qualities and adapt them to the very different climate of their new home. Now, in Restoring Heritage Grains, she shares the wealth of information that she has preserved and the flavor of the seeds that she has saved, with people in this country and around the world.”--Klaas Martens, farmer, Lakeview Organic Grain, Penn Yan, NY“This is a marvelous book, which I will read again and again over the years. Eli has woven a tapestry of fact and flavour, drawing on botanical, agricultural, nutritional, and folk information never before assembled under one cover. And she has included practical information on how to make delicious bread and beer. She has described how the first farmers were ‘evolutionary plant breeders’ and worked with nature to create the biodiverse crops we now call ‘heritage’ grains. Sadly, much of this diversity was lost as farmers abandoned their traditional crops for modern varieties, beguiled by promises of bumper yields and a ‘green revolution’ that would feed the world. Unfortunately, these yield increases have been achieved at immense environmental, social, and nutritional costs. This book is a critique of industrial agriculture, but it is also a practical manual for how to reintroduce diversity into our farming systems by growing heritage grains, and how we can help repair our spiritual relationship with the earth.”--John Letts, archaeo-botanist and farmer, Heritage Harvest Ltd., Oxford, UK“This beautiful book is unlike any other publication on wheat or grains that I have ever read. Written poetically, it is a rare mix of science, history, and culture; therefore, the book will be equally inspiring for scientists, students, farmers, seed savers, culinary experts, or just any person looking for interesting reading. With this book, Eli gives us a key to restoring our bread of life.”--Mariam Jorjadze, director, Biological Farming Association Elkana (Georgia)“Let yourself be inspired by the inflammable enthusiasm of Eli Rogosa about the diversity of ancient wheats, their historical backgrounds, and notes from her many encounters in different countries. The author brings these wheats not only into your stomach with lots of recipes, but also into your heart, which is the most important step on their way into the fields, where they can develop in our modern times into what wheat should be for humans: a well-balanced partner that can help us to cultivate our minds, our bodies, and our sentiments.”--Dr. Karl-Josef Mueller, biodynamic cereal breeder at Cereal Breeding Research, Neu Darchau, Germany“Restoring Heritage Grains offers a veritable treasure trove from the past, yet one that is very relevant for today! The book introduces truly healthier, more nutritious, beautiful, and exciting grains to cultivate in your garden and farm and to enhance your palate. Read, grow, preserve, eat, and enjoy ancient grains for a biodiversity of taste and nourishment!”--John Jeavons, author, How to Grow More Vegetables; executive director of Ecology Action“Our common cultural history goes all the way back to the very roots of civilization: the domestication of the cereals 12,000 years ago. In page after page of this book, Eli Rogosa’s profound knowledge, love, and passion for our common culinary and genetic heritage links our history with our daily bread, and fills the reader with enthusiasm to go into the field, and into the kitchen, to follow her example: Grow it, bake it, and eat it! Eli Rogosa’s quest for restoring quality bread from heritage grains is not only for the sake of your own health but to restore what unites us all, and thereby a mission of peace.”--Dr. Anders Borgen, organic wheat breeder, Denmark“Eli Rogosa deserves credit for pioneering the current return of interest in heritage grains. In a compelling and inspiring book, she retraces her own voyage of discovery into the beauty and importance of endangered grain varieties, the tragic loss of their presence in our fields and diets, and how we can participate in returning this most ancient of foods to our tables. Her wide-ranging work is a powerful reminder of the depth of our connection to the first crops cultivated by humans.”--Sylvia Davatz, Solstice Seeds

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Book Synopsis150 recipes to ease painful symptoms and improve digestion!If you suffer with symptoms of IBS, you know that digestive troubles and pain can disrupt your day-to-day life. Fortunately, researchers have come up with a new treatment plan to help you control symptoms: a low-FODMAP diet. FODMAPs are a collection of short-chain carbohydrates that are difficult to digest and found in many common foods, like wheat, milk, beans, and some vegetables, fruits, and sweeteners. The Everything Guide to the Low-FODMAP Diet walks you through the step-by-step process for identifying your individual sensitivities--and gives you options and substitutions so you can enjoy your favorite foods again.Learn how to: Understand food allergies and intolerance Identify high- and low-FODMAP foods Eliminate FODMAP sources from your diet Stock your pantry for success Create your own personalized diet based on your unique needs Re-create favorite recipes using low-FODMAP ingredients Dr. Barbara Bolen, an IBS specialist, provides advice and tips for developing a personalized and realistic healthy eating plan. And with 150 low-FODMAP and gluten-free recipes, you can reduce digestive distress and feel great while enjoying satisfying and nutritious meals!

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Book SynopsisWinner of the 2015 Gourmand World Cookbook Award, Best Pastry CookbookFresh cherry cake, Plum bread, Baked Somerset Brie, Honey buns, Scottish oatcakes, Boxty pancakes . . . you don''t get better than a traditional British bake. Join Paul Hollywood for a personal tour around the regions of Britain and discover the charming history of their finest baked delights. Paul will show you the secrets behind the recipes and how to create them in your own kitchen-and, in his inimitable style, he''ll apply a signature twist. Rich with beautiful recipe photography, maps and illustrations, here is the ultimate collection of British bakes from the nation''s favourite artisan baker.Trade ReviewGood practice if you’re planning on applying for a spot in the marquee next year * Radio Times *Hearty comfort food * OK Magazine *Beautiful photographs, maps and illustrations * Sun *

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Book SynopsisScotland is renowned for its rich tradition of baking.In this follow-up to The Scottish Vegan Cookbook, you will find all the recipes you might need for making vegan versions of classic Scottish bread, biscuits, fruit loaves, tarts and cakes. The book begins by outlining the baking substitutes you will need for dairy butter, eggs and milk as well as alternative sweeteners, spices and flours. It then provides recipes for Basics, including Lemon Curd, Sweet Wholemeal Shortcrust Pastry, Whipped Cream and Salted Date Caramel that you can use time-and-time again.The following sections cover Biscuits from Abernethy Biscuits to Shortbread; Bread, Buns, Oatcakes and Fruit Loaves including Baps, Barm Loaf and the famous Selkirk Bannock. Further sections cover Cakes such as Dundee Cake and Sticky Gingerbread; Scones; Tarts including Border Tart and Ecclefechan Tart and lastly Tray Bakes such as Flapjacks and Tiffin. The book closes with suggestions for holding your own Cookie Shine' a Scott

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Book SynopsisThere are ingredients, and then there are Ingredients. An ingredient is what we're used to thinking about in the kitchen things like tomatoes, tofu or thyme. An Ingredient is what those things are made of. There are millions of ingredients, but only eight Ingredients: Waters, Sugars, Carbs, Lipids, Proteins, Minerals, Gases and Heat.Ingredient isn't a book of recipes instead, it's about learning to see beneath the surface of food, exposing the moving parts that cause every failure and every triumph in every kitchen. You can apply the mindset laid out in Ingredient to any recipe or technique, regardless of your skill level or how you like to cook. Home cooks will feel ready to take on any recipe, and restaurant cooks will feel prepared for anything that comes out of the fire. Beginners will have a lifeline if something goes wrong, and masters will improve dishes they've been cooking for years. Fans of old-school cuisine will understand classic preparations like never before and the in

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Book SynopsisWith lists of good and bad carbohydrates, easy-to-follow food blocks and delicious recipes, this title provides the information you need to begin your journey toward permanent fat loss, great health and all-round peak performance.

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Book Synopsis''The Hairy Bikers are back with a fresh set of dishes that are full of flavour but low in calories.'' DAILY MAIL''Make delicious, healthy dishes with Si and Dave.''BELLA ''A must-have book'' CHOICEFollowing on from their multi-million selling diet books, THE HAIRY DIETERS and THE HAIRY DIETERS: EAT FOR LIFE, the Hairy Bikers share more delicious low-calorie recipes and easy-to-follow advice.Si King and Dave Myers, aka the Hairy Bikers, have been entertaining and feeding Britain with their unique blend of tasty recipes, cheeky humour and motorbike enthusiasm for years now. The Hairy Dieters books have sold nearly 2 million copies in the UK and their third diet book provides even more low-cal family favourites.Si King and Dave Myers are the nation''s favourite food heroes. The stars of numerous TV cookery series, they represent all that is good-hearted and loved about food.Trade ReviewThe Hairy Bikers are back with a fresh set of dishes that are full of flavour but low in calories. * Daily Mail *Our fave duo are back with more delicious lo-cal dishes. * Best *The Bikers are back with a new book of recipes that don't taste like diet food. * Woman *Make delicious, healthy dishes with Si and Dave. * Bella *How to fill up and slim down with a little help from 'The Hairy Dieters: Good Eating'. * OK! *The Hairies have done it again. Their third diet book does just the same as its predecessors, providing down-to-earth slimming advice and recipes so tasty you'll forget you're eating healthily. Dieting or not, this is a staple cookbook to have on the shelf. -- Gwendolyn Smith * Heat *Book three of the Hairy Dieters range of books is just as good as the previous two. This likeable duo have once again come up trumps with 80 recipes that simply don't taste like they are from a 'dieting' cookbook. A must-have book now that the post-Christmas diets begin. * Choice *The Hairy Bikers are back with a fresh set of dishes that are full of flavour but low in calories. * Daily Mail *Our fave duo are back with more delicious lo-cal dishes * Best *The Bikers are back with a new book of recipes that don't taste like diet food * Woman *Make delicious, healthy dishes with Si and Dave * Bella *How to fill up and slim down with a little help from 'The Hairy Dieters: Good Eating' * OK! *The Hairies have done it again. Their third diet book does just the same as its predecessors, providing down-to-earth slimming advice and recipes so tasty you'll forget you're eating healthily. Dieting or not, this is a staple cookbook to have on the shelf. -- Gwendolyn Smith * Heat *

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Book SynopsisEasy ideas to create the perfect homemade tartines from the SUNDAY TIMES bestselling author of THE LITTLE PARIS KITCHEN.

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