Food & Drink Books

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Book SynopsisTrade Review"Her words are so ever present and her descriptions so in-depth...I will carry this tome with me for a year. Everyone should have a copy of this encyclopedia in their collection." -- Mario Batali "From advieh to zedoary, Lakshmi stirs your sense of wanderlust...Along the way, she acts as both a tour guide and a fellow traveler on a journey through an abundant world of herbs and spices. It's a trip as educational as it is exciting." -- Thomas Keller "'This book takes you on an entirely new journey, which begins at advieh and ends at zedoary. Ranging far beyond the usual repertoire of familiar names, this is the perfect book for the curious cook." -- Ruth Reichl "A beautiful book by Padma Lakshmi featuring an extensive catalogue and helpful recommendations on how best to use these ingredients to create full-flavored dishes. A great resource for any chef or home cook." -- Eric Ripert

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Book SynopsisBrazilian ingredients combined with classical culinary techniques.Trade ReviewFeatured on the Netflix documentary series Chef's Table"Atala [...] is not one to play by the rules. His first cookbook is [an] anthropological exploration of the people and rich bounty of his homeland. Beautifully photographed [...] inventive recipes make it an evocative introduction to a country on the culinary up."—Conde Nast Traveller"The Amazon is having a moment as the gastro hotspot du jour thanks mostly to Brazilian super chef Alex Atala. Get your hands on his new book and impress with pineaple served with ants (you heard us)..."—The Stylist"The photography in D.O.M. is stunning..."—Eater National"D.O.M.: Rediscovering Brazilian Ingredients, a sumptuous new cookbook that Atala hopes will propel Brazilian food onto the world's culinary stage."—ABCNews"A stunning, page-turning tome? Nothing short of a feast for the eyes."—DuJour.com

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Book SynopsisIn the follow-up to his acclaimed Made in Italy, Britain''s favourite Italian chef embarks on a gastronomic tour of Sicily, a beautiful, sun-drenched isle with a rich and unique culture.When Giorgio Locatelli was about ten years old, and had scarcely holidayed outside his native northern Italy, he was captivated by tales of beautiful seas, idyllic beaches and a different way of life, recounted by the few intrepid local friends who had been to Sicily.Some twenty years later he finally visited the island for the first time and, seeing it through the eyes of a chef, he recalls, I was completely blown away. It was so green and gorgeous, the whole island was a garden of wheat and vegetable fields, orange and lemon groves, olive groves and vineyards' Now he is producing his own olive oil on the island and the Locatelli family spend a part of every summer there. Sicily has had a big influence on the way I cook,' says Giorgio. I have always loved simplicity, but there, you have true simplicityTrade Review‘It’s difficult to top Giorgio Locatelli’s last book, the magnificent Made in Italy. But with Made in Sicily, a tome devoted to the food of that magical island, he might just have done it. In fact, it’s possibly the best book on Sicilian food in the English language…A classic from one of the great Italian chefs.’ Tom Parker-Bowles, Mail on Sunday

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Book SynopsisIn The Ultimate SPAM Cookbook, Expanded Edition, explore more than 50 new dishes in addition to its original array of unique and elevated recipes. From breakfast to dinner and appetizers, main courses, and snacks, you'll find a delicious, easy, and convenient recipe to satisfy your family's taste buds.

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Book SynopsisThese traybakes are perfect for cake sales: easy to cook, transport and serve - and delicious!

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Book SynopsisMake the most of this versatile ingredient in appetizers, eggs, main courses, vegetarian and side dishes, with a handy at-a-glance guide to the most popular edible mushrooms.

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Book SynopsisThe creators of the New York Times bestselling cookbook series Thug Kitchen are back to deliver you the sorta gentle, but always hilarious shove you need to take the leap into healthy eating. Thug Kitchen 101 includes more than 100 easy and accessible recipes to give you a solid start toward a better diet. TK holds your hand and explains ingredients from chickpeas to nooch so you''ll feel confident knowing exactly what the f*ck you''re cooking. This kickass kitchen primer also serves up health benefits and nutrition to remind everyone, from clueless newbies to health nuts, how a plant-based lifestyle benefits our bodies, minds, environment and wallets. THAT''S RIGHT. EAT GREEN, SAVE GREEN. So scared of commitment you can''t even dedicate some time to cook? Thug Kitchen''s here to fix that sh*t: All recipes in TK 101 are guaranteed to be faster than delivery, so you can whip up some tasty meals with simple ingredients regardless of when you

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Book SynopsisLearn all about Vietnamese cuisine and enjoy over 80 authentic recipes with this beautifully illustrated Vietnamese cookbook.Vietnamese food is fast emerging as one of the most popular of all Asian cuisines. Its emphasis on fresh herbs, raw vegetables and light seasonings makes it ideal for the health-conscious cook. This lavishly illustrated book of recipes, gathered and photographed in Vietnam, examines the historical and regional influences that have shaped the cuisine and presents a selection of classic dishes. The 84 easy-to-follow Vietnamese recipes present a diverse range of dishes from the country''s major regions—from Hanoi to Saigon, the Mekong Delta, and all the points in between. Detailed information on Vietnamese ingredients and cooking techniques make The Food of Vietnam the perfect guide for anyone interested in the cuisine of this vibrant and bountiful country, where food is a daily celebration of life.Vietnamese recipes inTrade Review"If you want to get to know a country and its people, get to know their food." --The Bloomsbury Review

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Book SynopsisFrom an old-fashioned cocktail made for a flask to a pitcher of salty dogs for the pontoon boat, Camp Cocktails brings great drinks to the great outdoors.Table of ContentsIntroduction Chapter One: Before You Leave (Camp Cocktail Basics) Transporting Spirits Cocktail Techniques Camp-Friendly Barware Let’s Talk About Ice Chapter Two: Backpacking Flask Cocktails Easy “Spikeables” Chapter Three: Car Camping You’ve Arrived Morning Tipples Hammock Happy Hour By the Campfire Chapter Four: The Cabin On the Dock Chilling in an Adirondack Stargazing Chapter Five: Foraged and Found Spring Summer Fall Resources Acknowledgments About the author Index

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Book Synopsis''What a ridiculously good book! From belly-busting breakfasts and mega mains to decadent desserts, Rebel Recipes has the lot!'' Henry & Ian, BOSHGet ready for vegan food like you''ve never tasted before! You won''t find any limp lettuce or boring old-school vegan dishes here. Instead, within these delectable pages, Niki Webster gathers some of her favourite recipes for her rebellious debut book.Expect to find all kinds of awesomeness, such as:mouth-watering spicy Indian crepesbaked aubergine with cashew cheese and pestosweet potato, cauliflower and peanut stewand chocolate cherry espresso potsIt''s deliciously indulgent plant-based food like you''ve never experienced.Based on the hit blog of the same name, Rebel Recipes is the debut book for Niki Webster, an exciting food writer who has worked with brands like Waitrose, Holland & Barrett and many others.Rebel Recipes<Trade ReviewWhat a ridiculously good book! From belly-busting breakfasts and mega mains to decadent desserts, Rebel Recipes has the lot! * Henry & Ian, BOSH! *From avocado pizza to rainbow coleslaw, vegan recipes has a new master creator * Independent *There are few people I draw as much inspiration from and this Rebel is one of them! Genuine and tenacious in her delivery, Niki consistently smashes it outta the plant park! Her recipes and creations are a gift. Every single time! I can’t wait to get stuck into this and learn more. Not gonna lie, I’ve got my eyes on those desserts! * Derek Sarno, author of 'Wicked Healthy' *Niki’s book is an inspiration, delicious vegan meals that are all inclusive. Food that is achievable for every home cook but also aspirational for the confident home chef. The chana masala is already a favourite in the Edwards household and I know for sure that I’ll be revisiting this book time and time again. * Dean Edwards *Crammed with recipes that inspire rather than intimidate. * Prima *This is new-school vegan cuisine for those seeking full flavours. -- Stacey Smith * The Independant *There is a recipe for every taste... no matter if you are vegan or not. * The Bristol Post *The recipes in this horizon-expanding book, which shares its title with Niki's blog, are vibrant and colourful. * Choice Magazine *Table of ContentsIntroduction Rise up to rule breaking breakfasts Rebelicious mains Small plates, soups and salads Against the grain Can't believe it's vegan desserts The Rebel pantry The end

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Book SynopsisJamie Oliver will share everything he''s learned as a chef as he invites you to Cook With JamieWhether you''re a student, a young couple, an established cook or a novice, Cook With Jamie takes you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There''s information on Jamie''s recommended kitchen equipment, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you''re out shopping.Cook with Jamie guides you through creating meals from scratch, including simple instructions for making your own pasta and gnocchi and even how to tackle preparing a fresh crab, lobster and squid. Learn to mix beautifully balanced dressings and mayo for the perfect addition to Jamie''s recipes, like the warm Smoked Bacon and Jerusalem Artichoke Salad. From light starters to deserts with a twist, liTrade ReviewJamie Oliver will share everything he's learned as a chef as he invites you to Cook With Jamie * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisThe executive pastry chef and Cake Wars judge shares more than 100 photographed recipes for everyday through special-occasion breakfast foods, offering such options as Veggie-and-Goat Cheese Frittatas, Avocado Pineapple Smoothies and On-the-Go Nutrition Bars. Illustrations.

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Book SynopsisThe microwave has many advantages over conventional cooking: it''s quicker, more economical, cleaner and easier. Microwave ovens take up very little space. They produce fewer cooking smells and less steam, and kitchen/cooking areas remain cool. Annette Yates'' book is designed specifically for the person who lives alone, or who has to prepare individual meals for some other reason: perhaps members of the family need to eat at different times or have conflicting tastes and preferences, or perhaps someone is on a special diet which requires food to be cooked separately. Included are recipes for: breakfasts; soups, starters and sauces; fish, meat, poultry, vegetable, cheese, egg and pasta dishes; and desserts - PLUS an indispensable cooking guide which explains how to adapt family recipe instructions to the smaller amounts needed for a single portion.

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Book Synopsis''This book is borne out of my long love affair with Italy - one that started as a heady teen romance and has weathered the ensuing years intact.'' Discover the ultimate cookbook to transport you this winter.Nigellissima is a celebration of fresh, tasty and unpretentious cooking, inspired by Nigella''s experiences of living, working and learning to cook in Italy.In 120 quick and easy recipes, Nigella shows you why Italian food has conquered the world, from sunny pasta dishes to rich lasagne and meats, with indulgent ice cream, cakes and puddings and perfect party food.With warm and witty food writing, mouthwatering photography and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family.Pasta - delicious new twists on spaghetti, risotto, lasagne and other favouritesFlesh, fish and fowl - easy meat dishes, chicken recipes and sucTrade ReviewAt her best once again... With dozens of colourful images and easy-to-follow recipes, this book is a fantastic starting point for anybody who wants to try their hand at Italian cuisine * Italia! *In this new book she conjures up, with passionate relish, the warmth, simplicity and directness of Italian cooking, with an Anglo-twist * Mrs D-Daily (Blog) *We love Nigella for her infectious enthusiasm and her pure unadulterated joy in cooking and eating. This book made us ravenously hungry -- Jocelyn Doyle * Easy Food *Taking the fuss out of Italian cooking * Look *I wouldn’t eat if it weren’t for Nigella Lawson and Yotam Ottolenghi, so thank God they both put out books this year * Observer *

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Book Synopsis400 delicious vegetable recipes to cook throughout the year.Trade Review"The recipes are terrific, full of feasible ideas you wouldn’t necessarily think of when faced with a trug of English veg."—Daily Telegraph magazine "Allotment owners, vegetarians, omnivores and those with a renewed passion for veggie growing, be enticed."—Metro "Turn your veg from duty to delight... This doorstop of a book means never again having to suffer the bland and over-boiled."—Mail on Sunday "Phaidon has once again published a magnificent book, both visually and in terms of content."—Chef "A lovely collection of simple seasonal dishes."—The Washington Post "...A definitive garden-to-plate must-have for your cookbook shelf."—Energy Times

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Book SynopsisSay goodbye to boring, gluten-free meals. Enjoy hassle-free, everyday recipes. Make gluten-free meals friends & family will also love. Be inspired by mouth-watering photos with every recipe.Table of Contentsintroduction - 4 snacks - 14 quick & easy - 44 pop it in the oven - 104 friends around - 138 baking & desserts - 166 index - 222

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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, 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.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 SynopsisThe story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history.Trade Review"This book should be in all libraries where history and food are a concern. It gives information that is not available anywhere else. It is well written and fascinating reading." (American Reference Books Annual, 2010) "A History of Food is a concise yet massively entertaining read that looks at the earliest hunter-gatherer societies and moves on to bring readers right up to the modern day. … It goes quite well with a cup of tea and a biscuit, and dipping in anywhere will uncover something delicious." (Heritage Key, December 2009) "The reader will be amazed and fascinated by the dizzying array of details about various foods in this 700-page tome." (Choice Reviews, May 2009) "Classic text … .[Brought] up to date by including 'the latest scientific and technological discoveries' regarding the food we eat." (Contemporary Review, 2009) "This densely informed history ranges from the first bread loaves to the low-down on cauliflowers. Fab for food geeks, it's one to dip into rather than devour in one go." (Metro, December 2008) "The second edition of this dense tome is perfect for the historian on your list." (San Francisco Chronicle, December 2008) "This densely informed history ranges from the first bread loaves to the lowdown on cauliflowers. Fab for food geeks, it's one to dip into rather than devour in one go." (Metro Food Books of the Year, December 2008) "A fascinating study that starts with the era when we are all still living in trees. Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And that’s as much as you can ask from any food book." (Independent, November 2008) "Forceful and challenging … A powerful, compelling and readable case against biblical literalism and fundamentalism." (Times Higher Education, November 2008) "Encyclopaedic in scope, the result is never dull … You will find it, I guarantee, unfailingly witty and comprehensively rewarding." (The Glasgow Herald, November 2008) "Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And that's as much as you can ask from any food book." (The Independent, November 2008) "A fascinating, enormously impressive work which will delight not just the foodie but anyone in social history." (Tribune, November 2008) "Toussaint Samat presents not just the historical background but the cultural, religious and social impact of food. Extensively researched with quotations from a wide array of historical sources … .Some areas receive more intense scrutiny—wine for example … .A useful source for students or researchers as a strong first reference point and for anyone with a dedicated interest in food history. Recommended for larger public and academic libraries." (Library Journal, November 2008) "First published in France in 1987, the second edition of this dense tome is perfect for the historian on your list. It explores the 10,000-year-old relationship between humans and food, including facts about foie gras, the history of olive oil and the symbolism of poultry." (San Francisco Chronicle, November 2008) "A fascinating study that starts with the era when we were still living in trees (yes, really). Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And that's as much as you can ask from any food book." (The Independent on Sunday, November 2008) "A fascinating, enormously impressive work which will delight not just the foodie but anyone interested in social history." (Tribune, November 2008) "This excellent guide is an exploration of man's relationship with food from the discovery of fire onwards." (The Independent, October 2008) "This book should be republished and re-titled THE History of Food. It's probably the most remarkable book on the subject I have ever had the pleasure of reading." (Mostly Food Journal, October 2008) Praise for the First Edition: "Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine." (New York Times) "This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics." (Raymond Blanc, Restaurateur Writer) "Quirky, encyclopaedic, and hugely entertaining. A delight." (Sunday Telegraph) "It's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving." (The Independent) "A History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts." (Times Higher Education Supplement)Table of ContentsForeword to the New Expanded Edition by Betty Fussell xiii Preface xv List of Illustrations xvi Acknowledgements xix Introduction 1 Part I: Collecting Gathering Hunting 9From Fire to the Pot 1 Collecting Honey 14 Honey in the Golden Age 14 A Taste of Honey 16 Honey in Legend 18 Honey in Nature and History 21 Honey-Cakes, Spice-Bread, Gingerbread 28 Mead and Sacramental Intoxication 30 2 The History of Gathering 35 The Ancient Pulses 35 The Symbolism of Beans 40 The Etymology (and Entomology) of Haricot Beans 41 The Holy War of Cassoulet 45 Soya: the Most Widely Eaten Plant in the World 46 Soya: Nutritional Facts and Figures 50 Mushrooms and Fungi 50 Roots 57 Table of Vegetable Nutrition 65 3 Hunting 66 The Great Days and the Decline of Game 66 Nutritional Facts and Figures about Game 79 Part II: Stock-breeding Arable Farming: Meat, Milk, Cereals 83The Evidence of Occupied Sites 4 The History of Meat 85 The Birth of Stock-breeding and Society 85 Table of Areas of Origin of the First Domestic Animals 88 Meat-Eating: Likes and Dislikes 89 The Horse, the Spirit of Corn 95 Fat Oxen and Prosperous Butchers 95 5 The History of Dairy Produce 103 Cheese and Curds 103 Yoghurt: Fermented Milk 108 Butter: the Cream of the Milk 109 The Symbolism of Butter 113 6 The History of Cereals 114 Cereals as Civilizers 114 The Symbolism of Wheat 117 Table of the Long March of Cereals 118 Imperialist Cereals 119 The Myth of Demeter 126 Everyday Cereals 127 Harvest Festivals 133 Strategic Cereals 134 Rice in the East 139 The Symbolism of Rice 149 Maize in the West 149 Why Maize is Called ‘I Have No More Gumbo’ 159 Why Corn-Cobs are Thin and Small 160 Zuni Legend of Maize Flour 160 From Porridge to Beer 161 The Technique of Brewing Beer 167 The History of Pasta 170 The History of Grain Spirits 176 Part III: The Three Sacramental Foods: Oil, Bread, Wine 183The Fundamental Trinity 7 The History of Oil 185 Olive Oil 185 The Dietary History of Olive Oil 187 Olive Oil in Legend and Symbolism 191 Making Olive Oil 193 Other Oils 196 Margarine 199 8 The History of Bread and Cakes 201 The Bread on the Board 201 The Symbolism of Bread and Cakes 207 Four Stages in the Development of Bread-Making 209 The Taste of Bread 210 The Technique of Bread-Making 214 Our Daily Bread 215 Special Cakes for Sundays 218 9 The History of Wine 223 From the Vine to Wine 223 Dessert Grapes 230 The Technique of Wine-Making 231 The Symbolism of Wine 233 The Legend of Dionysus 235 The Proper Use of Wine 236 Cooking with Wine 249 Wine and God 251 A Wine of Revolution 258 Part IV: The Economy of the Markets 265The Centre of the City 10 The History of Fish 268 The Fish of the Ancient World 268 A Who’s Who of Sea Fish 272 The Salmonidae: a family of aristocrats 273 Fishing in Legend 277 Extravagance and Economy in Eating Fish 277 The Symbolism of Fish 281 Uses for Less Profitable Fish 284 The Providential Nature of Salt Fish 287 Drying, Salting and Smoking Fish; an Age-Old Procedure 293 Table of the Nutritional values of Fish 294 Aquaculture and Pisciculture: Fish Farming 294 Blue Europe, or the Common Fish Market 298 From Fishing to Our Plates 301 Table of the Economic and Social Potential of a Common Fishing Zone 302 11 The History of Poultry 305 Facts about Poultry 305 Choosing Poultry 312 The Symbolism of Poultry 319 Eggs: their Uses and Customs 322 Part V: Luxury Foods 333The Revels of the Gauls 12 Treasures from the Sea 338 The History of Garum 338 The History of Caviare 339 A Who’s Who of caviare 345 How to Keep Caviare Happy 347 The History of Shellfish and Crustaceans 348 Facts about Crustaceans 356 The History of Shellfish-Farming 359 The Biology of the Oyster 366 The Biology of the Mussel 368 13 The Treasure of the Forests 369 The History of Pork and Charcuterie 369 About Ham 378 Sausages 381 The Symbolism of the Pig 384 The History of Foie Gras 385 Facts about Foie Gras 392 The Symbolism of Liver 393 The History of Truffles 394 Part VI: The Era of the Merchants 403Making a Good Profit 14 An Essential Food 414 The History of Salt 414 The Symbolism of Salt 429 The Technique of Winning Salt 430 15 Spice At Any Price 433 About Spices 433 The Secrets of Spices 437 Cinnamon 439 Pepper 441 Ginger 446 Turmeric and Cardamom 450 Cloves 453 The Great Trading Companies 458 Nutmeg and Mace 461 Chillies and Sweet Peppers 464 Aromatics and the Imagination 467 Saffron 467 Vanilla 471 Everyday Condiments and Herbs 473 Herbs 478 The Proper Use of Spices, Aromatics and Condiments 481 The Grocer’s Trade 488 Part VII: New Needs: Sugar, Chocolate, Coffee, Tea 493Gluttony and Greed for Gain 16 The Lure of Sugar 496 Rum, A Sugar Spirit 504 The Legend of Sugar 505 17 Confectionery and Preserves 507 18 Chocolate and Divinity 515 Definitions of Chocolate 519 19 Coffee and Politics 521 Coffee from the Islands 530 Coffee in Legend 532 20 Tea and Philosophy 535 Tea in Legend 543 The Symbolism of Tea 544 Part VIII: Orchards and Kitchen Gardens 547Instructions for the Garden 21 The Tradition of Fruits 558 The Symbolism of the Apple 558 Grafting 561 Dessert Apples 562 Table of Production of Apples in EC Countries, 1982–3 564 Cider and Calvados 567 Pears 572 Plums 575 Peaches 578 The Peach in Legend 581 Apricots 582 The Dietetics of Apricots 584 Cherries 584 The Dietetics of Cherries 585 Strawberries 586 Melons 590 Oranges 593 Growing and Selling Oranges 600 A Who’s Who of Oranges 602 Grapefruit 602 Figs 603 The Symbolism of Figs and The Fig Tree 607 Dates 607 Pineapples 609 Bananas 610 Avocados 612 22 The Evolution of Vegetables 620 Cabbages 622 Cauliflowers 625 Salad 626 Chicory and Endive 629 Watercress 630 Asparagus 631 Growing Asparagus 633 Artichokes 636 Tomatoes 637 23 The Potato Revolution 641 Sweet Chestnuts 645 Potatoes 646 Soufflé Potatoes 653 Part IX: Science and Conscience in the Diet 659The Hows and Whys of Quality 24 Preserving by Heat 662 Canned Sardines 668 The Technique of Canning 670 Food Preservation 671 Pasteurized Milk 673 25 Preserving by Cold 675 Quick-Freezing 677 26 The Reassurance of Dietetics 680 Vitamins 683 Chronology of Dietary Progress 684 27 A Reassuring Future 690 Notes 706 Select Bibliography of Recent English-Language Works 723 Bibliography to Original Edition 729 Index 733

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Book SynopsisDid you know losing weight can reverse the physical process that causes diabetes? Yes! Within days of losing weight, blood sugar improves, sometimes dramatically. Losing weight isn't easy, of course, but The Mayo Clinic Diabetes Diet is a different type of weight-loss program. Adapted from the #1 New York Times bestselling book, The Mayo Clinic Diet, this diabetes diet plan is a whole-lifestyle approach specifically designed to help you lose weight—and keep it off. This book will help you change your mindset around weight loss by teaching you five healthy habits for weight loss success, five habits to kick to help you transition into a healthy lifestyle, and five bonus habits to make the weight loss process as pain free as possible. The Mayo Clinic Diabetes Diet follows Mayo Clinic’s scientifically proven method for weight loss by introducing a two-step program. The first phase of the program, “Lose It!,” is a straightforward two-week plan that helps you lose 6 to 10 pounds in a safe and healthy way, jump-starting your weight loss journey and lowering your body’s overall blood sugar in the process. The second phase, “Live It!,” offers a long-term maintenance plan to help you stay on track and continue to lose 1 to 2 pounds a week until you reach your goal. Along the way, you’ll learn key behaviors that will help you maintain your new healthy habits. A bonus section is packed with physician-approved recipes and meal plans, information about energy density and the connection between diabetes and carbohydrates, how to choose healthy foods (whether you’re in a restaurant or a grocery store), and helpful advice for pushing past weight loss plateaus. Committing to a healthy lifestyle now can help you live your life with more energy and vitality, and avoid dangerous health complications later. Combined with the Mayo Clinic Diet’s online platform, this all-encompassing guide will help you lose weight, feel better, and successfully manage your diabetes, once and for all.

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Book SynopsisA San Francisco Chronicle Bestseller2023 Southwest Book of the Year Selection"The arid land that starts in Arizona and stretches into Mexico's west coast is Ronstadt's foothold in the world. It's a story she has told through music, and now wants to tell through food."—The New York Times"The book is many things at once. It’s a portrait of a place, the Sonoran Desert, and it’s a genealogy of sorts, an archival romp through Ronstadt’s family history."—Vogue"An album of loves for the high desert of Sonora and Ronstadt's hometown of Tucson."—NPRRock and Roll Hall of Famer Linda Ronstadt takes readers on a journey to the place her soul calls home, the Sonoran Desert, in this candid new memoir.In Feels Like Home, Grammy award-winning singer Linda Ronstadt effortlessly evokes the magical panorama of the high desert, a landscape etched by sunlight and carved by wind, offering a personal tour built around meals and memories of the place where she came of age. Growing up the granddaughter of Mexican immigrants and a descendant of Spanish settlers near northern Sonora, Ronstadt’s intimate new memoir celebrates the marvelous flavors and indomitable people on both sides of what was once a porous border whose denizens were happy to exchange recipes and gather around campfires to sing the ballads that shaped Ronstadt’s musical heritage. Following her bestselling musical memoir, Simple Dreams, this book seamlessly braids together Ronstadt’s recollections of people and their passions in a region little understood in the rest of the United States. This road trip through the desert, written in collaboration with former New York Times writer Lawrence Downes and illustrated throughout with beautiful photographs by Bill Steen, features recipes for traditional Sonoran dishes and a bevy of revelations for Ronstadt’s admirers. If this book were a radio signal, you might first pick it up on an Arizona highway, well south of Phoenix, coming into the glow of Ronstadt’s hometown of Tucson. It would be playing something old and Mexican, from a time when the border was a place not of peril but of possibility.Trade Review"Feels Like Home: A Song for the Sonoran Borderlands […] is a way to explain why the arid land that starts in Arizona and stretches into Mexico's west coast is [Ronstadt's] foothold in the world. It's a story she has told through music, and now wants to tell—as much as she can—through food."—The New York Times"The Rock and Roll Hall of Famer, granddaughter of Mexican immigrants and descendant of Spanish settlers, explores her family history and the complicated relationship between the US and Mexico in her new book, Feels Like Home: A Song for the Sonoran Borderlands. […] In the book and in conversation, her continuing love for the music and culture she grew up with shines through."—Esquire"[Feels Like Home] is most easily described as a memoir. […] In reality the book is many things at once. It’s a portrait of a place, the Sonoran Desert, and it’s a genealogy of sorts, an archival romp through Ronstadt’s family history. It’s about music: 'How a singer is both born and made, learning by singing and being sung to,' in the words of her co-author, the journalist Lawrence Downes. But it’s also about food."—Vogue"Feels Like Home expands on the theme of her musical memoir, Simple Dreams, which was published in 2013. Along with the personal stories that Ronstadt has never before told in full about her ancestors and her childhood in the 1950s and '60s, she also draws attention to the border politics that have impacted the lives of so many immigrants and refugees."—San Francisco Chronicle"[A] travelogue, a memoir, a family history, a photo study, and a cookbook that will transport you to the vast dessert that links Arizona and Mexico."—Boston Globe"Linda Ronstadt's Feels Like Home is an album of loves for the high desert of Sonora and her hometown of Tucson, shown through photos by Bill Steen and pages of her own recollections of family and friends and even—or maybe that's especially—recipes that bring family and friends together with echoes of each other."—NPR"A lively, lovely exaltation of the dry, cactus-studded, indelible Sonoran Desert." —Kirkus Reviews, starred review"Ronstadt celebrates her roots in this engaging, personal and entertaining hybrid family memoir/cookbook and social history." —Library Journal, starred review"Chock-full of the Mexican ranch recipes Ronstadt learned at home, [Feels Like Home] also recalls a time before walls and politics had driven a wedge between a culture she remembers as 'fluid,' when the Southwest was communal rather than rife with cultural conflict."—The Daily Beast"Is any Tucsonan as beloved as Linda Ronstadt? Likely not, and her celebration of the Sonoran Desert will help cinch the deal. […] Her book is richly illustrated with photographs of people and places and studded with saliva-spurring recipes, but it's Linda Ronstadt's winsome prose that makes it a treasure." —Pima County Library, 2023 Southwest Book of the Year"One of the key questions of Feels Like Home [is] how to validate long-term attachments to and senses of place that are nevertheless those of settlers. This is an important question for U.S. readers, whose familial connections to this country’s legacy of Indigenous dispossession are often left unknown or are blurred behind the discourse of a nation of immigrants. Ronstadt holds the two in tension."—Los Angeles Review of Books"Feels Like Home issues an invitation to sit a while and listen as Ronstadt regales us with warm stories of the ones she loves, the places woven into the fabric of her being, and the food and music that sustain us all."—No Depression"[A] celebration of culture, music, geography, food and family ties that know no borders. It is eloquently told by a singer who has devoted much of her career to transcending musical borders […] [Ronstadt's] memoir is a valentine to her family and the Mexican heritage she has long celebrated in words and music."—San Diego Union-Tribune"Illuminates the culture, food and natural wonders of the Sonoran Desert, which stretches from [Ronstadt's] Arizona childhood home through a large swatch of northern Mexico."—Parade"A must for fans, [Feels Like Home is] a heartfelt homage to [Ronstadt's] Mexican heritage and deep emotional connection to the American Southwest, where the Tucson-born artist grew up. The beloved singer […] writes lyrically about her ancestral homelands and crossing 'and recrossing and crisscrossing' the literal and metaphoric borders between them, 'until it fades to insignificance, like a rubbed-out pencil mark.'"—AARP Magazine"In 2013, Ronstadt wrote a more traditional memoir about her career titled Simple Dreams: A Musical Memoir […] Her new book, however, goes much farther back, diving into her personal history, tracing her family’s Mexican roots in Sonora, and fondly recalling how her musical childhood in Arizona shaped her as a performer."—Woman's World"This memoir provides deep insight into Ronstadt’s roots."—Alta Journal"Grammy award-winning singer Linda Ronstadt shares a profoundly moving and visceral memoir and travelog, rooted in place, family heritage, history and food. Co-written with New York Times editor Lawrence Downes, Feels Like Home explores Ronstadt's background long before she became a musical icon. [...] This book digs deep into the linkages that produced her rich body of work and, more importantly, shaped her identity." —BookTrib"A true labor of love and a must-read."—Long Island Weekly"Reading Feels Like Home is a tactile experience that employs the senses. It begins with its beautiful design as a smaller-size coffee table book, printed on fine, thick paper and filled with full-color family photographs and scenes from the Sonoran Borderlands. Twenty recipes, arranged by theme and broken up into batches, follow various sections of the book. These recipes allow readers to experience something that Ronstadt thoroughly enjoys; it is a unique form of immersion into her story through the taste and aroma of food."—BookTrib"Feels Like Home is a memoir with food and a travel book about a handful of families. Ronstadt is at the book’s center, providing a deep understanding of what life was like for those hardy people who settled in the Sonoran desert many years ago, as well as the Indigenous people who lived there for centuries longer."—Orange County Register"Informative yet casual, reading the book feels like a day hanging out with Ronstadt while being amazed by her ordinary demeanor [and] lack of pretense despite her wealth and fame."—Cleburne Times-Review“[A] very sweet-hearted book [...] it hits a lot of sweet spots for what is kind of the perfect coffee table book.”—Mark Athitakis, KJZZ Radio, Phoenix"Ronstadt's tone is friendly, unaffected and disarming. Readers will be enchanted by the genial manner in which she shares details of her background, heritage and personal evolution. This beautiful book, rich in heart and soul, is tremendously enhanced by the wonderful photos taken by Ronstadt's friend Bill Steen. After reading the memoir, fans will come away knowing and loving Linda Ronstadt even more." —Pop Culture Classics“Feels Like Home invites us on an exquisite journey of beauty, adventure and history. It’s a magical trip you don’t want to miss. This book will fill your heart, your soul and your spirit. We need that now more than ever.”—Dolores Huerta, labor organizer and civil-rights activist“Feels Like Home is personal and revealing—with vivid portraits of her forebears who immigrated first to Northern Mexico and then Tucson, Arizona, with striking photographs, family letters, and an array of recipes and songs, she weaves together an unforgettable tale of her life and talented musical family. This is quintessentially an American story—touching, and well worth reading.”—Jerry Brown, former governor of CaliforniaTable of ContentsContents Introduction by Lawrence DownesA Note from Linda on the Recipes 1. Where the Water Turns 2. Desert PeopleSidebar: A Letter to FrancisSidebar: Saints and Angels 3. Margarita’s Letters 4. Mi PuebloSidebar: Lupe and Fred: A Love StorySidebar: Aunt Luisa’s LettersSidebar: Let’s Talk Horses 5. La FronteraSidebar: Casa Alitas 6. The Mission Garden 7. Canelo Diary 8. Desert Cattle 9. El Futuro 10. Coda: My Dream Song ListGratitudeAbout the Authors

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Book SynopsisShare stories and have fun in the kitchen with Britain's favourite baker, Nadiya.Trade ReviewIncludes 15 stories and a host of easy-to-follow recipes for young chefs * Scottish Daily Express *Beautifully illustrated, this will make a wonderful gift for all aspiring bakers * Evening Standard *Hussain's creative imagination ... is shown here in spades, as she kneads classic fairytales into new shapes, all ending with a recipe that's featured in the story ... a delight * Woman's Way *Like her bakes, Nadiya's stories all have a sprinkling of something original ... A glorious celebration of food and stories * Surrey Advertiser *Stories and recipes to encourage kids into the kitchen * Prima *A great way to get kids interested in baking * The Independent *Inventive * The Mail on Sunday *This adorable children's baking book ... is full of fun, easy recipes for both adults and children * Cake International *Will inspire kids to share the kitchen with Mum or Dad * People's Friend *Beautifully illustrated * Families Magazine *A brilliant concept and a charming book * Stratford-Upon-Avon Herald *A delicious, fun read certain to keep little ones entertained in the kitchen * Sunday Post *'a refreshingly different way to enjoy cookery' * Evening Echo (Cork) *Brings families into the kitchen to spend time sharing stories and cooking * Gransnet.com *

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Book SynopsisWhether you're looking for an energy boost, seeking a gentle cleanse, or just trying to get healthy, this title contains 100 nutrient-rich recipes using the world's most antioxidant-, vitamin- and mineral-packed foods. It offers culinary methods for making your smoothies nutritious and delicious.

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Book SynopsisMiguel Barclay''s new recipe book, GREEN ONE POUND MEALS, is available for pre-order now!Over 80 super-simple and tasty recipes that will save you both time and money. Here is delicious food for less.So much more than cheap dinner ideas - here are meals that cost under 1 but look and taste a million dollars! Recipes for the whole family without breaking the bank, including lots of favourite and familiar storecupboard ingredients. Instagram chef sensation Miguel Barclay is taking the world by storm with his delicious meals that cost less than 1 per person. ''I''ve always loved cooking but I''m not a fan of needlessly over-complicated recipes that waste time and money. So I''ve created my own style of cooking: simple ingredients, straightforward recipes and mouthwatering meals, all on a budget. Now you can eat the food you love - from meatball marinara to chicken katsu curry, lamb moussaka to aTrade ReviewOne Pound Meals delivers not only on taste but heart. It puts the love back on your kitchen table without breaking the bank. With this inspiring book, great food is not out of reach; it's actually in your fridge. * Fay Ripley *Delicious to eat as they were quick to prepare. * The Times *Cook up a storm for less. * The Sun *Cook yourself a bargain... genuinely delicious stuff you'll want to eat. * Metro *Scrumptious family treats on the cheap. * Independent *

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Book SynopsisFigs, fresh and dried, have become the fruit of celebrations and festivities throughout the Western world, and have been typically associated with Christmastime since the nineteenth century. In Figs: A Global History, David Sutton examines the festive and celebratory importance of figs in many countries by placing this luscious and festive fruit in its historical context. Beginning with an account of the strange biology of the fig - which is botanically not a fruit at all, but rather a cluster of ingrowing flowers - Sutton moves on to consider the Arabian origins of figs, including the possibility that the earliest fig seeds were transported from Yemen to Mesopotamia in the dung of donkeys. Proposing that the 'forbidden fruit' eaten by Adam and Eve was in fact a fig rather than an apple, this book explores the history of the fruit in fascinating detail, from the Crusaders to the wonderful fig festivals of the modern world. Including numerous recipes both sweet and savoury, and countless facts, myths and stories about the fig, such as the bizarre tale of the American fig-wasp, Figs is a fascinating account of this unique and delicious food.

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Book SynopsisThe No.1 bestselling juicing author Jason Vale is back with his ultimate book of juices and smoothies. His complete recipe book contains recipes for over 100 easy and delicious juices and smoothies to help you lose weight, get healthy and feel fantastic.Trade Review‘The juice programme works! And if it can work for me I believe it can work for anyone.’ Jordan

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Book SynopsisVegetarians get their protein from delicious plant-based foods, including beans, nuts, quinoa and even raw cocoa. These ingredients are used to their best advantage in this new cookbook. As a vegetarian living with a meat-eating partner, the author has developed recipes that are deliciously satisfying and high in protein.Trade Review"Fantastic! Katie's Protein Powerhouse Patties are a favorite in my house. These recipes are delicious and inventive but practical enough for the everyday cook. " -- Taylor Ellingson, greensnchocolate.com "The most common misconception about vegetarian recipes is that they won't fill you up. Katie's cookbook proves otherwise...She uses real, whole food ingredients to produce beautiful, nutritious meatless meals that all of my friends would enjoy. " -- Kathryne Taylor, cookieandkate.com

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Book SynopsisLose at least 5lbs in 5 days with Jason Vale's newest, easiest and most effective juicing programme ever.Jason Vale aka The Juice Master and the man responsible for turning around the lives (and diets) of celebrities and top athletes from around the world has designed a brand new programme to reshape and reinvigorate your body in just 5 days. Lose the weight you've always dreamed of without restricting what you can eat or drink at the weekend.The culmination of over a decade's worth of research, 5lbs in 5 Days is a new and fresh approach to juicing and the ultimate guide to kickstarting rapid and healthy weight loss, boosting your energy levels and motivation, and maintaining optimum health.Follow Jason's plan and you'll lose at least 5lbs in 5 days (the average is actually 7lbs) and be recharged on both a physical and a mental level.Packed full of juicy recipes and tips for getting started, it's simple to start and straightforward to follow. Start juicing today!

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Book SynopsisFollowing on from their No. 1 bestselling diet book, THE HAIRY DIETERS, 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 has sold over 1.2 million copies in the UK and this, their second diet book, delivers even more low-cal family favourites. Packed with 80 delicious low-calorie recipes, tips, and techniques to learn, this collection of diet recipes is the Hairy Bikers at their best.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 ReviewWhen our favourite Hairy chefs released their first diet book last August, it was so successful that they're back this year with more fantastic recipes for food lovers wanting to lose weight! Cooking without calories but not compromising on taste is their motto, and they certainly deliver in this new book, full of delicious dishes and techniques to learn. * GOOD TO KNOW RECIPES *The original Hairy Dieters was a massive - if slightly unexpected - success... This new volume picks up where the first book finishes and is crammed with delicious, nutritious recipes, well photographed in colour. It also contains some simple words of wisdom about how to eat to lose weight and then keep the weight off * EASTERN DAILY PRESS *brilliant book * THE SUN *If you're a fan of Strictly, you'll see the impressive results of Hairy Biker Dave Myers's weight loss regime. The follow-up to the popular first book, The Hairy Dieters, is The Hairy Dieters Eat for Life. The recipes are clever, you don't even realise that they're low-calorie (although the calorific value of a portion is listed on each recipe) and it means you can carry on enjoying your food while hopefully losing the pounds. * CHOICE *Having dropped pounds and risen to the top of the bestsellers list with their first diet cookbook, the duo deliver a second collection of low-fat recipes. There are lots of healthy makeovers, including Cornish pasties, pot pies and fishcakes. * BBC GOOD FOOD *Si King and Dave Myers, also known as the Hairy Bikers, have been entertaining and feeding Britain for years with their blend of tasty recipes, cheeky humour and motorbike enthusiasm... Packed with 80 low-calorie recipes, tips and techniques, this collection of diet reicpes is the Hairy Bikers at their best * NORTHERN ECHO *Now here's a nice little book that ticks all the boxes for a cookery book with the added bonus that the recipes aren't laden with calories... The recipes are easy to follow and a breeze to cook and with illustrations to give you something to aim for on the presentation front * THE FARMER *When our favourite Hairy chefs released their first diet book last August, it was so successful that they're back this year with more fantastic recipes for food lovers wanting to lose weight! Cooking without calories but not compromising on taste is their motto, and they certainly deliver in this new book, full of delicious dishes and techniques to learn. * GOOD TO KNOW RECIPES *The original Hairy Dieters was a massive - if slightly unexpected - success... This new volume picks up where the first book finishes and is crammed with delicious, nutritious recipes, well photographed in colour. It also contains some simple words of wisdom about how to eat to lose weight and then keep the weight off * EASTERN DAILY PRESS *brilliant book * THE SUN *If you're a fan of Strictly, you'll see the impressive results of Hairy Biker Dave Myers's weight loss regime. The follow-up to the popular first book, The Hairy Dieters, is The Hairy Dieters Eat for Life. The recipes are clever, you don't even realise that they're low-calorie (although the calorific value of a portion is listed on each recipe) and it means you can carry on enjoying your food while hopefully losing the pounds. * CHOICE *Having dropped pounds and risen to the top of the bestsellers list with their first diet cookbook, the duo deliver a second collection of low-fat recipes. There are lots of healthy makeovers, including Cornish pasties, pot pies and fishcakes. -- Sally Hughes * BBC GOOD FOOD *Si King and Dave Myers, also known as the Hairy Bikers, have been entertaining and feeding Britain for years with their blend of tasty recipes, cheeky humour and motorbike enthusiasm... Packed with 80 low-calorie recipes, tips and techniques, this collection of diet reicpes is the Hairy Bikers at their best * NORTHERN ECHO *Now here's a nice little book that ticks all the boxes for a cookery book with the added bonus that the recipes aren't laden with calories... The recipes are easy to follow and a breeze to cook and with illustrations to give you something to aim for on the presentation front * THE FARMER *People can't seem to get enough of these recipes * BELFAST TELEGRAPH *

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Book SynopsisMealtimes can often be a battleground between parents and kids. As a parent you want your child to have a healthy, nutritious and tasty diet, but persuading them it''s a good idea is a different matter! Annabel Karmel is here to convert even the fussiest of fussy eaters and make family meals fun again. With 120 healthy recipes covering everything from breakfasts to suppers to parties, Annabel gives tips and advice on improving your children''s diet and encouraging new tastes. She suggests way of sneaking hidden vegetables into familiar foods such as quesadillas and focaccia pizzas, and offers a healthy take on fast-food favourites like chicken nuggets with dips and sticky barbecue ribs. There''s plenty to tempt children of all ages, including pork and peanut noodles, tuna melts, cupcakes and ice creams. And for those children with food intolerances, there is a whole chapter of recipes covering dairy-free sauces, gluten-free pizzas and a wheat-free birthday cake.AnnabTrade ReviewI love this book! It is full of delicious, healthy recipes that aren't too complicated, but look and taste great, and the introduction has lots of information about different foods. I would certainly recommend it. 5 stars. -- Readers' Choice * BBC Good Food Magazine *Annabel Karmel is a top international expert on children's food ... [her books] are brilliant and she has vast expertise. -- Davina McCallAny mother who does not have at least one of her books in her kitchen ... should waste no time in putting that right. * The Sunday Times *In this colourful, helpful book, there are 120 recipes ranging from everyday meals to party food....Anyone who struggles with with faddy eaters will love this book * The Good Book Guide *Written for kids who need more varied meals, many adults will appreciate this helpful guide... the fairy cakes are addictive! * Daily Star *

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Book Synopsis''The Hairy Bikers have really pulled a fast one, cooking up delicious 30-minute recipes that are healthy, low-cal and really satisfying'' PRIMA''You will use it again and again and reap the benefits of a reduced waistline, too.'' CHOICEFollowing on from their multi-million selling diet books, THE HAIRY DIETERS, THE HAIRY DIETERS EAT FOR LIFE and THE HAIRY DIETERS: GOOD EATING, the Hairy Bikers are back with more delicious low-cal recipes, that can all be made under 30 minutes. THE HAIRY DIETERS: FAST FOOD is jam-packed with tasty recipes for breakfast and brunch, soups, salads, mains and snacks, including Spicy Sweetcorn Fritters, Pasta with Chilli Prawns, Chicken Tagine and Instant Sorbet with Frozen Berries. Si King and Dave Myers, aka the Hairy Bikers, have been entertaining and feeding Britain with their unique blend of delicious recipes, cheeky humour and motorbike enthusiasm for years now. The Hairy Dieters books have sold over 2 million copies in the UK, and their fourth book is set to make healthy eating even easier. 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 ReviewWhat we cooked: White bean and tuna fishcakes and Raspberry and orange soufflés. Their way of making fishcakes was much easier than the traditional method. Using cannellini beans instead of potatoes was a clever way to cut down on calories and prep time, and they had a good texture and lovely lemony flavour. The soufflés were light, fruity and delicious. Both were easy yet looked impressive - ideal if you have people coming over. Best for busy cooks who want to make quick, healthy meals that don't taste like 'diet food'. * BBC GOOD FOOD *The Hairy Bikers have really pulled a fast one, cooking up delicious 30-minute recipes that are healthy, low-cal and really satisfying * PRIMA *This book is handy for cooking up fast, nutritious meals on hectic weekdays. There really is something for everyone, from curries to breakfast muffins, and they all cleverly cut down on fat and calories. * BBC EASY COOK *Si and Dave focus on recipes that can be rustled up in less than 30 minutes, offering healthy variations on favourites such as kedgeree, curries, stir fries and omelettes. You will use it again and again and reap the benefits of a reduced waistline, too. * CHOICE *

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Book SynopsisSummer Cooking - first published in 1955 - is Elizabeth David''s wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. Elizabeth David shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade niçoise to strawberry soufflé. Finally, Summer Cooking has chapters on hors d''oeuvres, summer soups, vegetables, sauces and sweets that are full of ideas for fresh, cool food all summer long. ''Not only did she transform the way we cooked but she is a delight to read'' Express on Sunday ''Britain''s most inspirational food writer'' Independent ''When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page'' Guardian ''Not only did she transform the way we cooked Table of Contents Introduction 1: Introduction Introduction 2: Introduction to the Penguin Edition Part 1: Fresh Herbs Part 2: Hors d’Œuvre and Salads Part 3: Soups Part 4: Eggs Part 5: Fish Part 6: Meat Part 7: Poultry and Game Part 8: Vegetables Part 9: Sauces Part 10: Sweets Part 11: Jams, Jellies and Other Preserves Part 12: Buffet Food Part 13: Improvised Cooking for Holidays and Week-ends Part 14: Picnics Part 15: Conversion Tables Acknowledgements: Acknowledgements

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Book Synopsis"In Culinary Artistry. Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook. Their hope is that once you know the scales, you will be able to compose a symphony. "a Molly O'Neil in The New York Times Magazine.Trade Review"Most used cookbook: CULINARY ARTISTRY by Karen Page and Andrew Dornenburg."—Grant Achatz, chef of Alinea, in the November 2006 issue of Chicago magazine “To this day, if I'm really stuck for a flavor pairing, I will still refer to CULINARY ARTISTRY for its charts of common, and not so common, matches."—Michael Laiskonis, 2007 James Beard Outstanding Pastry Chef at Le Bernardin, in Saveur “My favorite cookbooks: CULINARY ARTISTRYand El Bulli.” —Hung Huynh, winner of “Top Chef” Season 3 “Favorite cookbook? CULINARY ARTISTRY. It’s a really great reference book for chefs."—Stephanie Izard, winner of “Top Chef” Season 4 “One of my favorite cookbooks isCULINARY ARTISTRY.”—Hosea Rosenberg, winner of “Top Chef” Season 5 “One of 10 must-have cookbooks [of all time]…Gives you insight into how chefs think.”—Alison Fryer and Jennifer Grange, in the Toronto Star “One of six cookbooks every beginner should own.”—Nathan Lyon, Real Simple “CULINARY ARTISTRY offered a groundbreaking approach to the idea of flavor pairings…The book is said to have revolutionized the way leading chefs cook.” (WBEZ, Chicago Public Radio) “For inspiration…Incredibly liberating…A godsend…The one book that regularly makes the commute from office desk to kitchen counter." —Renee Schettler, The Washington Post "CULINARY ARTISTRY seemed to pull together everything that was missing in my ideology of food....It is a myriad of endless flavour combinations....One particular chapter fascinates me: 'Meet Your Medium.' This chapter encapsulates all that is important to cooking....What I love about this book is the fact that it can give you a framework on which to build your own food style." —John Campbell, executive chef, the Michelin two-star restaurant The Vineyard at Stockcross, Berkshire, England “CULINARY ARTISTRY is absolutely brilliant. I now recommend it to aspiring mixologists as a key resource for understanding the ideas and theories behind creating unique flavor combinations and generally how to approach the craft as an artisan.”—Ryan Magarian, mixologist “If you want to look like a genius in the kitchen, top picks includeCULINARY ARTISTRY."—Chad Ward, eGullet.org "When you're in a kitchen where you have lots of cooks coming and going, someone's always dragging their favorite book in and it's dog-eared from use. It's well-known in food circles that CULINARY ARTISTRY is one of those books that people drag along with them or that they hand on to other chefs."—Lucinda Scala Quinn, MSLO Executive Editorial Food Director and host of "EatDrink" on Martha Stewart Living Radio “When [current French Laundry chef de cuisine Timothy Hollingsworth] first moved up from commis to cook at The French Laundry, John Fraser (today the executive chef of Dovetail in New York City) had recommended that he read CULINARY ARTISTRY. The book features extensive lists of ingredients and other foods they get along with…CULINARY ARTISTRY had gotten him through those menu meetings during his formative years at The French Laundry.”—Andrew Friedman, author of Knives at Dawn: America’s Quest for Culinary Glory at the Legendary Bocuse d’Or Competition "CULINARY ARTISTRY: This is the best reference book I've used."—Scott Giambastiani, executive chef at Google “Most professional chefs skip cookbooks altogether, but one book you're likely to find well-thumbed on their bookshelves is CULINARY ARTISTRY… ‘People always ask me 'What goes good with what?' said chef David Kamen, an instructor at The Culinary Institute of America. ‘This is the book to have. It's very helpful.’"—Gemma Tarlach, Milwaukee Journal Sentinel "Not all spices go well together. An excellent resource for learning about spices and what they complement is CULINARY ARTISTRY."—BBQ master Mike Mills and Amy Mills Tunnicliffe in their 2005 book Peace, Love and Barbecue "For those with an interest in adding 'kitchen' flavors and creativity to their cocktails, CULINARY ARTISTRY offers an intense introduction that will have you off and running."—Christopher Conatser, mixologist and 2008 winner of the Greater Kansas City Bartending Competition "One of our favorite research tools that we use when developing recipes for our books (the only diabetic cookbooks to win the James Beard and Julia Child Cookbook Awards) is CULINARY ARTISTRY." —Frances Towner Giedt and Bonnie Sanders Polin, PhD, DIABETIC-LIFESTYLE.COM "One of the books that I have often recommended to various mixologists across the country has been CULINARY ARTISTRY. It presents the culinary palate in a unique mannerby illustrating the methodology that many of the world’s greatest chefs use to approach thinking about what flavors work best with other flavors…I found it refreshing to see it covered so well, especially since mixology specifically IS the art of flavor pairing."—Robert Hess, DrinkBoy.com “CULINARY ARTISTRY is full of valuable advice for cooking professionals, and I highly recommend it.”—Rocco DiSpirito, in his book FlavorTable of ContentsThe Chef as Artist. Meet Your Medium. Composing Flavors. Composing a Dish. Why Food Matches? Food Matches Made in Heaven. Seasoning Matches Made in Heaven. Composing a Menu. Common Accompaniments to Entrees. Evolving a Cuisine. The Evolution of Leading Chefs' Cuisines. Desert Island Lists. Culinary Art as Communion. Resources. Biographies of Chefs. Index. About the Authors.

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Book SynopsisTrue to the 'positive eating, positive living' ethos of Wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive Wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind Wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries, and exotic sweet-rice desserts and juices, plus hints and tips on ingredients, equipment, cooking techniques and structuring a meal, this unique collection means that the stylish Wagamama experience is now yours to take home.Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking with a selection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline.

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Book SynopsisTells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. This title offers information on what we know about how humans created and enjoyed fermented beverages across cultures. It also explores a provocative hypothesis about the integral role such libations have played in human evolution.Trade Review"McGovern's delving, detailed in this fascinating book, leaves little doubt that humans are born drinkers." New Scientist "(A) magnificent study, skillfully written and well illustrated." Choice "Takes his reader on a world tour, examining the archeological record for alcohol use across continents and cultures." Nature "Highly informative and challenging." California Grapevine "In this engaging book, Patrick McGovern gives us a world tour of the origins of alcoholic beverages." -- John Gava Law Society Journal "A remarkable book, both erudite and entertaining." GastronomicaTable of ContentsList of Illustrations Preface 1. Homo Imbibens: I Drink, Therefore I Am 2. Along the Banks of the Yellow River 3. The Near Eastern Challenge 4. Following the Silk Road 5. European Bogs, Grogs, Burials, and Binges 6. Sailing the Wine-Dark Mediterranean 7. The Sweet, the Bitter, and the Aromatic in the New World 8. Africa Serves Up Its Meads, Wines, and Beers 9. Alcoholic Beverages: Whence and Whither? Select Bibliography Acknowledgments Index

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Book SynopsisThe first book to reveal the undiscovered jewels of Southeast Asian cuisine.

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Book SynopsisFrom the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today''s food culture. A modern improviser with a classical foundation (a little rock ''n'' roll and a lot of Mozart, he''d say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today''s world, but also of why one should want to do so in the first place. As he himself puts it, it is a tasty life. The love of food and the obsession with flavors, ingredients, and techniques are the chef''s source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.

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Book Synopsis75 fail-proof recipes for delicious desserts from the world's most trusted and bestselling Italian cookbook series.Trade Review"Smoking-hot new tomes from Phaidon... full of expert advice." —Sunday Times Travel Magazine "Sturdy (essential for books to be used in the kitchen) and each goes beyond its rather simple title... The recipes include a few surprises... Each of these well-written (and photographed) books deserves a place on your kitchen shelf."—Italia! "Take a master class in the language of love ‒ aka dessert-making ‒ from the Italians (who else?) with this superb book, filled with 75 delicious recipes for everything from apricot tart to marbled cake. Valentine’s Day Hit List." —Jaeger Journal online

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Book SynopsisLearn to bake with Britain''s favourite women''s fiction author Marian Keyes, in her startlingly honest cook-book Saved by Cake. Saved by Cake gives an extremely honest account of Marian Keyes'' battle with depression, and how baking has helped her.A complete novice in the kitchen, Marian decided to bake a cake for a friend and that was it - she realised that baking was what she needed to do in order to get her through each day. And so she baked, and she wrote her recipes down, and little by little the depression started to lift, along with her sponges... With chapters on cupcakes, cheesecakes, meringues and macaroons, chocolate cakes, fruit cakes and favourite classics, Marian''s recipes are aimed firmly at beginner bakers, offering hints and tips to help along the way. From her Consistently Reliable Cupcakes and Very Chocolately Macaroons, to the ease of her Fridge-set Honeycomb Cheesecake, you will want to have a go at making all of Marian''s recipes. The shoe and handbag biscuits particularly. Very covetable. Very Marian.Never patronising, always honest and witty, accessible and full of fun, the bakes and cakes that Marian serves up in this cookbook will put a smile on your face and make you happy.__________ ''Medically speaking, there is no such thing as a nervous breakdown. Which is very annoying to discover when you''re right in the middle of one. Whatever was going on with me, I had to wait it out. I had to find ways of passing the time until I was restored to myself again. So I baked a cake - a chocolate cheesecake, as it happens. And I enjoyed making it so much that I baked another. And another'' Marian Keyes

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Book Synopsis100 simple, budge and basic-ingredient recipes from the bestselling and award-winning food writer and anti-poverty campaigner behind TIN CAN COOK ''A terrific resource for anyone trying to cook nutritious and tasty food on a tight budget'' Sunday Times______ Learn how to utilise cupboard staples and fresh ingredients in this accessible collection of low-budget, delicious family recipes. When Jack found themselves with a shopping budget of just 10 a week to feed themselves and their young son, they addressed the situation with immense resourcefulness and creativity by embracing their local supermarket''s ''basics'' range.They created recipe after recipe of delicious, simple and upbeat meals that were outrageously cheap, including: Vegetable Masala Curry for 30p a portion Jam Sponge reminiscent of school days for 23p a portion Onion Pasta with Parsley Trade ReviewA terrific resource for anyone trying to cook nutritious and tasty food on a tight budget * Sunday Times *A plain-speaking, practical austerity cookery guide - healthy, tasty and varied. -- Patrick Butler * The Guardian *Prepare to feel very inspired, and very hungry. * Look *A powerful new voice in British food * Observer *100 tasty, cheap-as-chips - but much healthier - recipes * Good Housekeeping *Sassy, political, and cooking amazing food on £10 a week. We need more like her. -- Xanthe Clay * The Telegraph *Packed with inexpensive, delicious ideas to feed a family for less * Woman and Home *

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