Food & Drink Books

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Book SynopsisFood & Wine editor Ray Isle does for wine what Michael Pollan’s The Omnivore’s Dilemma did for food—showing readers how to choose more delicious, interesting, and environmentally friendly wines without breaking the bank.So much of today’s wine is mass-produced, industrially farmed, corporate-owned, and essentially, ordinary. In The World in a Wineglass, veteran wine writer Ray Isle explains that the way a wine is made, and who made it, can make a huge difference when you drink it—and why that information matters much more than knowing it scored 90 points. Or that it tastes like blueberries. Or “hints of violets and black pepper.” Drawing on his deep knowledge and genuine appreciation of winemaking, Isle takes us on a tour of several hundred independently owned wineries around the world—everywhere from France’s Burgundy to Oregon’s Willamette Valley to the Itata Valley in the southern reaches of Chile—bringing the local vintners to life and describing the different wines they produce in vivid detail. Isle’s enthusiasm for the grape growers and winemakers who are working sustainably or organically shines through as he shares his love for the way a glass of wine can express the place it comes from and capture the essence of the person who made it. Focusing on wines people can afford, rather than $500 rarities, Isle shows us where and how to find the most interesting bottles out there today. Whether you prefer a hearty cabernet, a crisp chardonnay, or something more off the beaten path, Ray Isle’s affable, accessible guide to finding unusual or undiscovered varieties offers a window into a whole new fascinating world for wine lovers everywhere.Trade Review“Isle’s writing is poetic but never precious, and he focuses on vintners as people, showing how their personalities joyfully come through in their wines. For the one-third of Americans who consume wine regularly, Isle offers helpful direction on how to choose bottles thoughtfully.” —Booklist “Isle’s lively guide will help you find delicious, environmentally friendly offerings for the holiday season and beyond.” —People “Ray Isle is not only one of the most knowledgeable guys in the wine world, but he also has the taste and discrimination to steer us towards the very best producers of the Old World and the New World—specifically those who are producing distinctive, value-driven, exciting, and environmentally sensitive wines that transmit their place of origin. This is one of the most useful and elegantly written wine books to come along in years.” —Jay McInerney “With authority and charm, Ray Isle leads readers brilliantly into the world of organic, sustainable, biodynamic, regenerative farming, and also explains what the hell natural wine actually is. This book is for the curious wine drinker looking for both up-and-coming and familiar names in the wine world. I truly enjoyed reading it. Cheers!” —Aldo Sohm, Wine director of Le Bernardin and author of Wine Simple “Worth its weight in vinous gold... Written with Ray’s trademark combination of wit and wisdom, it’s a book for every wine lover’s collection.” —San Francisco Bay Times “A joy of discovery... Isle has pulled off a rare feat in the world of wine writing, presenting a book as relevant for those just getting into wine as it is for connoisseurs. An extremely engaging, thoughtful treatise on how to make every bottle count.” —JancisRobinson.com

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Book SynopsisThe Unofficial Beetlejuice! Beetlejuice! Beetlejuice! Cookbook is a one-of-a-kind cookbook that captures the flavour and feel of the hit movie Beetlejuice, with 75 delightfully dark recipes, from Deetz dinner party shrimp cocktail to delicious Harry Belafonte-themed “banana boat” milkshakes. Drawing inspiration from the deceptively sunny home of the Maitlands and the gloomy bureaucracy of the afterlife, to the fantasy world of Beetlejuice himself and the sandworms of Titan, this cookbook finds inspiration in every corner, with recipes inspired by the creatures, characters, locations and plot points of the film and other sources. Each recipe will be paired with an attractive full colour photo and a humorous introductory note, plus fun bits Beetlejuice trivia, behind the scenes facts and more.

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Book SynopsisIt’s flavour-powered cooking made easy: From Salt To Jam offers foolproof recipes for hardworking condiments – pastes, dressings, sauces, seasonings and jams – that unlock 100 just-plain-delicious meals for the whole family. Cook, mum, and straight-talking kitchen superstar Katrina Meynink knows how hard it can be to get dinner on the table. The columnist for popular Australian website Good Food has mastered the art of ‘throw in a bowl and call it a meal’ wizardry. Discover delicious hacks and time-saving tips to get off the culinary treadmill and make memorable dishes from midweek to Saturday night. Use the ultimate ranch dressing to make slow roasted spiced brisket, or perfect caramel sauce to whip up smoky no-churn ice cream. Tahini dressing powers a Middle Eastern-inspired lasagne, while olive tapenade transforms savoury French toast. With everything from chicken salt to jalapeno jam, lemon curd to spicy harissa, this brilliant book is your guide to sauce-laden, cook-it-again success.

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Book SynopsisThrow away those measuring tools and let your senses guide the way!Cooking begins with the senses, and nobody knows this better than Bilal Bhatti. Before he became @GoldenGully, Bilal grew up learning to cook by paying close attention to his mother in the kitchen. He quickly realized that in order to cook like her, he'd need to rely on his senses instead of traditional measuring tools. She'd call for a saucer of flour when making roti and a mug of rice when making biryani, using typical household items as a standard for measurement rather than cups and teaspoons.On the surface, Beyond Measure is a book about Pakistani cuisine. But at its heart, this book is for anyone who wants to learn to cook intuitively. This book will encourage you to learn flavor and ingredient profiles, learn basic (and some not so basic) cooking techniques, and then make the dishes your own. Like his mother and grandmother, Bilal encourages his followers not to be afraid of failure in the kitchen, as the commitment to persistence is core to immigrant home cooking.Whether you're looking to create the perfect blend of spices for your chai or to master making roti dough by feel, cooking requires a lot of trial and error. Take your time and enjoy the process.

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Book SynopsisA unique perspective on Chinese food history through seven iconic meals.

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Book SynopsisThe debut cookbook from @albert_cancook, one of the internet?s most captivating and creative culinary creators, featuring a unique self-standing format!?Albert, how did you come up with that idea?? I get this question a lot. As a content creator, my inspiration comes from so many places?movies, TV shows, cartoons, my hunger cravings… even the universe at large!The key to cooking your favorite, most craveable foods is learning a few simple techniques in the kitchen and then letting your imagination run wild. And, in my case, using as much cheese and bone marrow as possible.My first cookbook is inspired by what I consider the best of social media. I wanted a self-standing, horizontal format to mimic the ease of swiping through your FYP. And of course it?s packed with my most beloved viral recipes that have brought joy and flavor to countless tables and faces. (I mean, when they were scrolling through their feeds, of course.) For the first time, you?ll be able to get the recipes for my internet-famous creations like Mozzarella Donuts, Big Mac Burritos, Deadpool Pizza, and many more.My recipes are a fusion of out-of-the box flavor combinations, fast-food classics remixed, and dishes inspired by movies and TV shows that you won?t find anywhere else. The recipes that went viral did so for all sorts of reasons?some are deceptively simple, some are surprisingly complicated, and others are so amazing and delicious you just have to try them yourself!

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Book SynopsisAfter 150 Bars, 150 Restaurants, 150 Hotels, 150 Houses, 150 Gardens and 150 Golf Courses, there is now 150 Vineyards You Need to Visit Before You Die. For wine lovers, both professionals and hobbyists, vineyards are must-see places. They are found in the most scenic regions in the world where you can wander for hours, or unexpectedly, right in the middle of the city. This beautifully illustrated book, the latest in the 150.. series, presents a carefully curated selection of the world's most exceptional vineyards, from Japan to Argentina and South Africa to France. In this guide you'll discover tips on how to visit the vineyards, along with interesting stories about each place, and – of course – where to taste wine. The perfect gift for the wine aficionado who dreams of travelling the world.Trade Review"Here's hoping for time to visit them all!" - Good Housekeeping UK

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Book Synopsis'This amazing book will bring sunshine into your life. Mark is such a knowledgeable and fabulous writer who takes the simplest of vegetables and recipes to another level.' – Angela Hartnett   'Mark puts vegetables in their place, and that’s right at the centre of the table. Follow him on a journey through the seasons, feasting on your way. Simple, soulful, seasonal.' – Yotam Ottolenghi    'This is a wonderful book. Mark Diacono has combined his exceptional skill and passion for growing and cooking along with his own superb photography to create something truly inspiring and beautiful. I am deeply jealous!' – Monty Don     'This is such a joyful and beautiful book. Mark Diacono make me yearn to eat more seasonal vegetables, not because they will be good for me but because his recipes are so full of colour, flavour and excitement that I can't im

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Book SynopsisUnravel the history, sample the flavours, and experience the amazing versatility of the world's favourite brew and all its health-giving properties. Tea expert Timothy d’Offay starts with the very basics with a section on water and tea tools to make brewing easier. Then, as well as traditional ways of making tea, he explores new brewing methods such as ‘Flow Brew’, which involves brewing one tea through another to create an infusion, and ‘Ambient Tea’, a way of making tea pair better with food. There is a ‘Cold Brew’ chapter as well as one for delicious sparkling teas, called ‘Kitchen Colas’, which you can make in the comfort of your own home with tea and a few other natural ingredients. ‘Fresh Fruit Tea Quarters’ are another new innovation, combining tea and fresh fruit juice to create a refreshing soft drink. In Leaf Tea there will be recipes to make the most of matcha and the other stoneground teas now available so you can learn to make tasty ‘Somersault’ drinks – frappes, milkshakes and ice creams. So turn on your kettle, tune into tea culture and drop those tasteless tea bags for some of the best leaf tea experiences you can have.

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Book SynopsisFrom acclaimed pastry chef Clarice Lam: a visually sumptuous pan-Asian baking book exploring an umami-rich array of baked goods, confections, and savory snacks.Breaking Bao is a culinary journey bridging gaps between Asian flavors and global techniques. It is a collection of recipes rooted in renowned chef Clarice Lam’s personal journey of self-discovery and the transformative power of embracing one’s heritage. Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide. Dive into three chapters, exploring: Bao: the fundamentals of baked, steamed, fried, or laminated buns and breads, from golden curry-filled donuts to Rice Dumplings filled with Hong Kong Bolognese to Vietnamese Cinnamon-Raisin Babka. Cakes & Desserts: classics treated with a twist, such as Mango-Yakult Tres Leches Cake, Ovaltine Mochi Marjolaine, and Pandan-Lime Meringue Pie. Snax: savory and

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Book SynopsisThe Botanical Cocktail Deck of Cards celebrates the wonderful world of floral, herbaceous, and fruity cocktails. Featuring 50 cards, this deck contains recipes that use the best of what nature has to offer – fruit, herbs, and flowers – to make magical cocktails that will impress anyone who comes to visit. With recipes to infuse your own botanical spirits at home, as well as twists on classics like a Marigold Margarita, a Pisco Apple Sour, or a Lime Basil Smash, this deck will have you bringing out the drinks trolley for any occasion. With beautiful botanical illustrations by Annabelle Lambie, and easy-to-follow recipes, this deck is ideal for everyone, from novice to experienced mixologist.

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Book Synopsis“Advanced home cooks looking to dazzle a dinner party will want to check this out.”—Publishers Weekly Take your home recipes and techniques to the next level with TikTok sensation and professional chef Sad Papi.When Brandon Skier first created Sad Papi (@Sad_Papi) and started posting cooking videos to TikTok, he’d just lost his job as a chef at the beginning of the pandemic. He’d spent ten years working in the kitchen of some of the top restaurants in Los Angeles—learning all the secrets of the business, understanding how chefs take cooking to the next level and, as Brandon says, how to “make it fancy.” By the time his videos started going viral, his black hoodie, backwards baseball cap, and tattoos had become his signature. Soon after, he was listed among the rising cooking social media stars in The New York Times. Just like his addicting videos, Make it Fancy teach

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Book SynopsisThe Little Book of Chocolate: Desserts will teach you the techniques needed to make your own chocolates at home. From learning where chocolate comes from to how it is processed, as well as featuring over 15 chocolate dessert recipes such as Chocolate Mousse, Milk Chocolate Pecan Pie, Opera Cake and Macaron Dessert, you will master key skills to help you become a better at working with chocolate. This is a bite-sized masterclass in chocolate and every chocolate lover’s dream.

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Book SynopsisWhilst reducing cost and food miles, discover new ideas for cooking with fresh and tasty British ingredients. If you’re wondering what to do with that glut of tomatoes, with those foraged blackberries, or you’re just looking for inspiration for delicious seasonal meals and puds, this is the cookbook for you. We are fortunate to live in a country with four distinct seasons, providing us with a superb variety of foods. When ingredients are in season they taste better and are generally more nutritious. Eating local seasonal food can be less expensive than buying foods flown in from around the globe and is certainly better for the planet. By making a conscious effort to look out for fresh, tasty, British food we can rejoice in the wonderful fare grown on our doorstep and support those who work to produce it. This cookbook is split into four seasonal chapters, crammed full of imaginative recipes to help you make use of the ingredients you have grown/bought/been given, and cook delicious food to match the mood of each season. From fresh, vibrant salads in summer and comforting dishes in autumn to fabulous festive food in winter.Table of ContentsIntroduction; Recipe finder; Recipe notes; Where to find foods in season; Planning and storing; Quick ideas; Seasonal ingredients; Spring; Summer; Autumn; Winter; Christmas; Index; Acknowledgements

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Book Synopsis“… a superbly presented collection of rich, lip-smacking treats offering a festival of taste and exploration for adventurous dining.”—The Midwest Book Review Now available in an illustrated edition with new recipes and color photos!Sicilian Feasts was born out of the author’s love for her native Sicily. Giovanna Bellia La Marca uses simple methods and readily available ingredients to teach the straightforward and delectable everyday cooking of Sicily. The history, customs, and folklore, as well as the flavorful and varied cuisine of her beautiful Mediterranean island are well represented in these recipes and stories. In this new third edition, La Marca adds a number of popular Sicilian recipes that have been featured on YouTube on the popular “Pasta Grannies” channel as well as on La Marca’s own cooking show, “Kitchen on the Cliff.” Sample recipes:

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Book SynopsisTrade Review"I felt like the luckiest person on earth when I not only met Chawadee, but had her as my personal food navigator through Bangkok. We walked, boated, and ate our way through some of the best food I've ever had, all thanks to Chawadee, her warmth and expertise. And now you get to have the next best thing: her fantastic book. Enjoy every delicious bite." --Phil Rosenthal ("Somebody Feed Phil")"Bangkok-based food blogger Nualkhair (Thailand's Best Street Food) and Secret Kiwi Kitchen founder Taylor (Feasting on Flowers) explore classic dishes and ongoing culinary innovation in this illuminating tour of Thailand's vibrant cuisine. […] Home cooks are sure to be inspired." --Publishers Weekly"Chawadee's new book Real Thai Cooking brings back childhood memories of fabulous foods that are classic and authentic. She has traipsed each region of Thailand and taken their culinary highlights and different cooking styles from family to street, from homegrown to hybrid. It's filled with interesting anecdotes on ingredients, history, recipes and, not to mention, mouth-watering photos of colourful and flavourful food."--Thomas Vitayakul, academic and owner of Ruen Urai

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Book SynopsisCapturing the peak flavor of freshly harvested produce and preserving it for year-round eating is easier than ever with Freeze Fresh, the ultimate guide to freezing and enjoying more than 55 popular fruits and vegetables. Author Crystal Schmidt shares her time-tested preparation techniques that ensure color, texture, and flavor are retained in the freezer. From familiar favorites like apples, corn, potatoes, and peas to surprises like lettuce, avocado, and citrus fruit, Schmidt details the best ways to prepare each food for the freezer, including pre-cooking, slicing, blanching, and more. She offers more than 100 recipes that freeze well, such as Blueberry Maple Pancake Sauce, Pickled Sliced Beets, Mango Chutney, and Honey Butter Carrot Mash--as well as delicious ways to cook the frozen food after thawing, including Creamy Parmesan Confetti Corn, Tart Cherry Oatmeal Bars, Broccoli Cheese Soup, and Blueberry-Matcha Latte Smoothie. Home cooks and gardeners alike will love discovering how easy and economical it can be to fill your freezer with produce customized to your own tastes and needs.

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Book SynopsisBY BESTSELLING AUTHOR, ELLA MILLS - FOUNDER OF DELICIOUSLY ELLADespite the increasing number of people moving towards a plant-based diet, there are no clear, evidence-based mainstream books to help anyone looking to adopt this way of eating - either for themselves, or for their family. It can be overwhelming to switch to a plant-based diet, and you may have no idea where to start. Thankfully Ella Mills and her team at deliciously ella have done all the research for you. This book demystifies going plant-based, making it as easy, clear and delicious as possible, and features 100 new recipes to get you started on your plant-based journey. How to Go Plant-Based is not just filled with family-friendly recipes, it's also a practical guide incorporating Ella's own journey, alongside scientific research and data, plus insights and information from plant-based experts, including doctors and nutritionists. Ella debunks the common myths surrounding eating a plant-based diet, shares her experiences of cooking for her family and emphasises the importance of making a plant-based diet accessible to everyone - for health, wellbeing, and the planet.The book features 100 plant-based recipes for the whole family to enjoy, with tips on adapting recipes for anyone weaning their little ones. The recipes will also feature the signature deliciously ella concepts we all know and love: quick, easy recipes that use familiar ingredients, recipes perfect for batch cooking, freezable options, easy pastas and one-pots for weeknight meals, and portable snacks and treats. It also features the top 20 FAQs to eating this way, as sourced from Ella's social media following.

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Book SynopsisWhisky is a story. Whisky is many stories. This book brings together the most surprising anecdotes from the world of whisky and is therefore the perfect addition to other books on distilling, tasting and travelling. Enjoy heart-warming tales about secret recipes, haunted castles, hidden distilleries, generous drunks and the first whisky tourist, and discover aspects about whisky that you’ll never find in any other book. For almost 40 years, whisky enthusiast Fernand Dacquin has been travelling through this wonderful world of whisky, in search of the most striking stories and images. Now he turns those experiences into 111 stories, in his own tongue-in-cheek style. The result is a wonderfully unusual book, published in a practical format that leaves one hand free for a good glass of whisky.Table of Contents1 Whisky or whiskey? – What a mess 2 Lindores Abbey – Thanks to dear old brother John Cor 3 Muckle Flugga – The whisky nabody knows 4 Du Kang – The god of whisky (and the rest) 5 Thou demon drink – Poetry vs alcohol 6 Drambuie – Bonnie Prince Charlies’ whisky 7 ‘If by whiskey…’ – The famous whiskey speech 8 Borvo – Gallic god of whiskey 9 Martin Martin – The father of the first ‘tasting notes’ 10 Charles Doig – And ‘the coronet of the distillery’ 11 Coburg 1830 – The ‘first’ Belgian whisky 12 W.C. Fields – Drinking for joke 13 Biawa Makalunga – The ‘spirit’ of Rothes 14 Jessie Cowan – The Scottish mother of Japanese whisky 15 David Lloyd George – The man who changed whisky forever 16 Warehouse 6 – The smallest in the world? 17 Baudoinia Compniacensis – The whisky world full of mould 18 SS Politician – A gift from the gods 19 Agoston Haraszthy – Beneficiary of the Scottish whisky industry 20 Winston Churchill – Alcohol or not? 21 Archibald Haddock – No more alcohol for him 22 “Weel done Cutty Sark” – Whisky and witches 23 Alfred Barnard – The very first whisky tourist 24 The quaich – Cup of friendship 25 The Pattison Brothers – Whisky and parrots 26 Father Mathew – Whiskey hater, whiskey killer 27 Robert Bentley Todd – ‘Father’ of the Hot Toddy 28 Ralph Steadman – Still Life with Bottle 29 Charles II of Navarre – Aqua vitae as a last remedy 30 Lagganmore Distillery – Romantic, fake whisky 31 Whisky and records – The more the better 32 Carry Amelia Moore – “All nations welcome, but Carry!” 33 The Monarch of the Glen – Whisky saves art 34 The Keepers of the Quaich – ‘Water of life forever’ 35 The Atlantic Challenge – Talisker Whisky rules the waves 36 Whisky? – For men only! 37 France’s treasured whisky – Liberté, égalité, Tullamore DEW 38 Thanks to Cassis de Dijon – Europe sets the record straight 39 The shooglebox – Essential tool 40 The Highland Line – Not always very clear 41 Light whiskey? – OMG! 42 Bakery Hill Distillery – Australia’s ‘last’ and ‘first’ distillery 43 The man with the red socks – and Australian whisky 44 Taiwan – Strong riser 45 63.4 = 111 – The mysterious number 46 Japanese nude – Japanese standards 47 Sherry butts – A Spanish fairy tale? 48 Devil’s share – The angels miss out 49 Aircraft tasting – Stay on the ground 50 Single malt, pure malt – Vatted malt, blended malt, blended whisky 51 1494 – Was James IV an alcoholic? 52 The 9.09% rule – Canadian whisky 53 Teapot whisky – … for a rainy day 54 Elijah Craig – Father of the charred casks 55 Jameson Whiskey – Irish whiskey? 56 Von Liebig versus Pasteur – The secret of fermenting 57 Excisemen – The man with the second key 58 Maillard reaction – Delicious but mysterious 59 The Maker’s Mark case – You spoke. We listened! 60 Ah, those Scots! – Never satisfied 61 Towser and Shortie – Hardworking four-legged friends 62 Shaken or stirred? – Ask James 63 Tongue twisters – Gaelic for beginners 64 Campbeltown – Whisky capital of the world 65 Zero point zero zero zero zero… – Caramel and whisky 66 Holy water – Three drops is enough 67 Hide a case – Playing hide and seek 68 Tennessee whiskey – The Lincoln County process 69 Bottle decomposition – Nice little fragment 70 The battle of the crows – Not every crow is an old crow 71 Gan bei – And see what happens 72 Ernest Shackleton – Whisky and ice 73 The Queen and her units – 14 or 21 or 56? 74 Royal whisky – The Purveyors to the Royal Household 75 The royal crash – Good news for Laphroaig 76 The water of life – Aqua vitae is good for you 77 The seven-drops principle – What we all throw away! 78 Keep walking … – Left? Or right? 79 Glencairn glass – Not all glasses are created equal 80 Loch Ewe Distillery – Scotland’s smallest distillery 81 Mekhong Whisky – The pride of every Thai 82 Glenmorangie helps – Forget the emergency number 83 Macallan’s secret room – The sound of bottles 84 Fake whiskies – No one is safe 85 Copper beauty – Scratches and dents included 86 11.11.11 – First drop of Japanese whisky 87 Paul the Apostle – ‘Stop drinking water…’ 88 Dufftown – Whisky capital of the world 89 Whisky, a man’s world? – The lady of the house speaking 90 Diet whisky – Don’t worry about Weight Watchers! Drink! 91 Whisky mathematics – To lose count 92 Cricket and whisky – And a South African girl 93 Faraday Still – All-in-one 94 Dr. Jim Swan – The Einstein of whisky 95 My property on Islay – Wonderful investment 96 Dornoch Castle – Whisky castle hotel 97 Lomondian confusion – Still x and still y 98 Ode to the nose – But don’t exaggerate 99 Per mil – To spit or not to spit 100 Tommermænd – No, nay, never no more 101 Bluff your way – Practice makes perfect Epilogue

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Book SynopsisEnjoy clever, pop culture-inspired drinks with this collection of recipes from the beloved Cocktail Chemistry YouTube channel.Have you ever seen a delicious-looking drink on your favorite movie or TV show and wondered how to make it? Well, now you can, with this collection of recipes from the creator of the popular Cocktail Chemistry YouTube channel Nick Fisher. Featuring recipes to recreate the classic White Russian from The Big Lebowski, the iconic martini from the James Bond movies, to drinks featured in Mad Men, The Simpsons, It’s Always Sunny in Philadelphia, Game of Thrones, The Office, Harry Potter, and more, Cocktail Chemistry will have you impressing your friends with your bartending skills in no time. In addition to recipes, Cocktail Chemistry includes everything you need to know to become a mixology expert, from how to make perfectly clear ice, delicious foams, and infusions, or how to flame a citrus peel. A must-have for all aspiring home mixologists and pop-culture buffs, Cocktail Chemistry will ensure you never have a boring drink again.Trade Review“I’ve been following Nick for years, and I’ve always been a huge fan of his work. In this book, he brings those moments when you unexpectedly learn something while you’re also having fun. If you read in between the lines of all these delightfully silly on-screen drinks, there are some very real and very helpful cocktail techniques.” —Jeffrey Morgenthaler, author of Drinking Distilled“Nick takes his craft, but not himself, too seriously as he delivers a book of science that’s engaging for all levels of bartenders.” —Toby Maloney, Partner and Head Mixologist, The Violet Hour

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Book SynopsisA modern pescatarian cookbook with over 95 plant-forward, sustainable seafood recipes, featuring stunning photography from Jamie Oliver s longtime food photographer. Author of the acclaimed The Tinned Fish Cookbook Bart van Olphen knows fish. Jamie Oliver has called him his fish hero. Now, Bart shares his best recipes yet in this essential pescatarian cookbook. With over 95 fish and vegetable recipes for soups, salads, sandwiches, pizza, pasta, curries, barbecue, and more, this book expands your culinary limits, turning the beginner home chef into a culinary savant. Whether you re a long-time pescatarian or just looking to add more seafood and vegetables into your diet, Veggies & Fish has something for you. With modern, sustainable recipes covering a wide range of seafood and vegetables from tuna to oysters, fennel to snow peas Bart proves that there are no limits to the different ways you can prepare fish and veggies. Classic Salmon Burgers are here, but so is Pear and Fig Salad with Cod Liver and Orange Dressing. You ll find Gnocchi with Tomato and Tuna but also Spinach Pancakes with Cream Cheese, Avocado, and Smoked Salmon. Or how about a Paella with String Beans and Tiger Shrimp for dinner or Latkes with Smoked Mackerel, Apple, and Parsley for lunch? Bart teaches you how to make delicious dishes that are rich in taste, presentation, and health. Veggies & Fish is filled with mouth-watering recipes that taste as good as they look in dazzling photos by David Loftus (Jamie Oliver s trusted photographer). Snacks, breakfasts, elaborate dinners; with this book in hand, adding seafood and vegetables into your diet is a breeze. After all, there are plenty of fish in the sea . . . so let s eat! ABOUT THE AUTHOR: Bart van Olphen is cofounder of tinned fish brand Sea Tales and author of The Tinned Fish Cookbook. Bart set up the first sustainable fishmongers in Europe and knows all about how we can enjoy great fish without harming stocks for future generations. He was presented with the title of the world s most sustainable seafood entrepreneur in 2008 and his Fish Tales videos on YouTube are an internet sensation, earning him a spot in Jamie Oliver s FoodTube Network.

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Book SynopsisReissue of a classics, bestselling book. Discover how easy it is to make a traditional Indian curry - and other favourite, foolproof Indian family foods

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Book SynopsisAn elegantly bound collection of fine wine writing past and present – the perfect gift for wine lovers everywhere (or the wine lovers in their life). With contributions from Michael Broadbent on good and bad vintages, Ian Maxwell Campbell on Bordeaux vs Burgundy, George Orwell and PG Wodehouse on the complementary pleasures of wine and tea, Randall Grahm on the search for California’s ‘magic grape’ and Andrew Caillard MW on the art of the wine label, it brims with wit and wisdom from some of the most erudite wine writers ever to raise a glass. Also includes Steven Spurrier, Jason Tesauro, Jane MacQuitty, Giles MacDonogh, Philippe de Rothschild, Fiona Morrison MW, Dan Keeling, Charles Walter Berry and many more. Like Cyril Ray’s classic Compleat Imbiber before it, In Vino Veritas might rightfully be described as ‘the quintessential late-evening or bedtime book for those who like wine'. ‘Denied wine’s bridge to gregariousness, “cabined, cribbed, confined, bound in to saucy doubts and fears,” as Macbeth once complained, we need an antidote, and rummaging around in this anthology of wine writing is a good one: It’s a set of keys to open the windows and let some sun shine in.’ - World of Fine WineTrade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal

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Book SynopsisThe moment he was handed a glass of Cockburn 1908 vintage port by his grandfather at 13 years old, Steven Spurrier knew he would make wine his career. He travelled Europe in his red sports car (fitted with a compact wine fridge in the boot), working the vintage in Burgundy, Bordeaux and Champagne, before his first extraordinary move was to set up shop and sell wine to the French. As an Englishman in the heart of Paris, this seemed a remarkably bold (if not foolish) project, but the plan worked. Steven’s adventures in wine did not stop there. In 1976, he went on to mastermind the ‘Judgement of Paris’, the France v California blind tasting that changed the wine world forever. This memoir looks back on Steven’s life charting the incidents, adventures, ideas and discoveries that formed his wine journey. With tributes from Hugh Johnson, Miguel Torres, Oz Clarke, Jancis Robinson MW, Warren Winiarski and many more…Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller JournalTable of ContentsEarly Days and Learning the Trade, Living the Trade, Swinging London, Var from the Madding Crowd, Bonjour Paris, Steven Spurrier, Marchand du Vin, The Judgement of Paris, Here, There and Everywhere, A New Decade, Between London and Paris, Au Revoir Paris, The Road Back, Life with Decanter, Free as a Bird, Poacher Turns Gamekeeper, Wine People, Wine Words, Wine and Art

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Book SynopsisA New York Times bestseller and NPR Best Book of the Year, this is the first major Gullah Geechee cookbook: Emily Meggett, the matriarch of Edisto Island, shares the recipes and the history of an essential American community.   The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors.  Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all Trade Review“The role Meggett plays in her community is one countless Black women share but are rarely celebrated for. Her story and recipes should easily be heralded alongside those of some of history’s greatest culinarians, like Edna Lewis, Leah Chase, and Julia Child. Meggett’s food isn’t fussy—it invites home cooks from all backgrounds into the kitchen to learn how to cook fresh and flavorful dishes without the stress of perfection we often see presented on social media and television. Her love for food and her community is an essential ingredient that makes her cooking, and Gullah food as a whole, so special.” * Saveur *“Emily Meggett and her life, her cooking, her place, deserve all the honor they receive. This book is a matriarch’s archive, a witness to a place and a people that America may have forgotten or left behind (certainly discriminated against) but who also gave the wider culture so many foodways.” * Bill St. John *“This is cookbook as oral history and essential record: at once a portrait of a culture and an ode to ancestral wisdom, resilience, and the capacity to turn scarcity into abundance.” * Ligaya Mishan *“I am a Canadian known for cooking Southern food (confusing I know), and this book pulls at my heartstrings. I have long preached that the food we call Southern came from enslaved West African rice farmers and that the dues we owe to the Gullah and Geechee are priceless. Emily Meggett has written a timeless gem of a book.” * Hugh Acheson *“I love this book partly because Meggett was so old (89) at the time of publication, which came a year before her death almost to the day. And we live in a country that discards the elderly and disregards the value of the knowledge and community and wisdom that often come with living and enduring the way Meggett did. It’s also a country that largely seems to have no idea what a miracle it is that Gullah foodways have survived, thanks to cooks like Meggett — or how much these foodways are the very roots of so much American cooking.” * Emily Nunn *“Gullah Geechee, a name that rolls off the tongue slowly like honey, conjures up ancient connections with West and Central Africa as intricate as sweetgrass baskets. I am grateful for a book that preserves the memory of this beleaguered Low Country diasporic community through the food of one of its revered matriarchs, a woman empowered by home cooking. Emily Meggett ruled her household with her spoon, and also gained the recognition of her entire community through a life of service, cooking without regrets. This is a book to savor.” * Maricel Presilla *“The Gullah Geechee people were able to maintain many linguistic, cultural, and culinary remnants from their African ancestors, and it is vital that Black people as well as the wider culture respect and acknowledge the impact that this regional Southern cuisine has had on American cooking. We are all blessed to have history, memories, and recipes passed down from the late great Emily Meggett in this indispensable book.” * Bryant Terry *“Gullah Geechee Home Cooking feels both delightful and important, intimate and expansive — that rare cookbook that interweaves the personal, historical, and cultural, and seasons its compelling recipes with more than a soupçon of colorful aphorisms.” * Jordan Mackay *

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Book Synopsis"Healy revelled in wine, wine in its proper place with good company and good food. Read this book and revel with him." —Sommelier India Stay Me With Flagons was Healy’s love letter to wine, and to the wines he enjoyed with friends during his long study of the subject. He takes you on a comprehensive tour of Europe, visiting all the key wine regions of the time, and sometimes commenting on the impact of the Second World War on wine production. Originally written in 1940, this edition was first published after Healy’s premature death in 1950 with notes from his great friend Ian Maxwell Campbell, including insertions when he disagreed with this friend! An elegiac and yet often humorous study of wine, which is as readable now as it was then. With a new foreword by winemaking and wine-writing expert, Fiona Morrison MW. The Classic Editions breathe new life into some of the finest wine-related titles written in the English language over the last 150 years. Although these books are very much products of their time – a time when the world of fine wine was confined mostly to the frontiers of France and the Iberian Peninsula and a First Growth Bordeaux or Grand Cru Burgundy wouldn’t be beyond the average purse – together they recapture a world of convivial, enthusiastic amateurs and larger-than-life characters whose love of fine vintages mirrored that of life itself. Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal"Healy revelled in wine, wine in its proper place with good company and good food. Read this book and revel with him." - Sommelier IndiaTable of ContentsForeword by Hugh Johnson Introduction by Fiona Morrison Index

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Book SynopsisAncient healer, modern medicine...Considered to be one of nature's most powerful anti-inflammatory ingredients, turmeric is a powerful spice that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including digestion problems, jaundice, menstrual difficulties, toothache, bruises, chest pain and colic. Turmeric has been harvested for over 5,000 years in its native Indonesia and is a key ingredient in many dishes and medicinal remedies throughout the region. It is now rising quickly in popularity everywhere in the world as wellness seekers of all ages discover the health properties of this incredible superfood.Scientific studies now show that turmeric contains anti-cancer properties, may be helpful with inflammatory bowel disease, Crohn's, rheumatoid arthritis, help with improved liver function, heart health, may help to lower cholesterol and be protective against Alzheimer's disease.Turmeric becomes more active either when cooked or combined with other specific ingredients such as ginger and black pepper. Whether in root or powder form, turmeric can be used in juices, smoothies, infusions, soups, curries, pulses, stews, for roasting with vegetables, adding to hummus, yoghurt and marinades for fish, meat or tofu. All the health benefits, how to use turmeric and 50 delicious recipes are included.CONTENTSChapter one: BreakfastsIncluding Frittata, Devilled scrambled eggs and Coconut and cashew granolaChapter two: Snacks & CondimentsIncluding Spiced and roasted seeds, Bliss balls and Turmeric hummusChapter three: SoupsIncluding Ginger and turmeric carrot soup, Squash and coconut dhal and KitchariChapter four: Vegetarian DishesIncluding Sweet potato bulgur, Five veg tagine and Roast cauliflower saladChapter five: Fish & Meat DishesIncluding Turmeric prawn linguine, Keralan fish curry and Beef stewChapter six: SweetsIncluding Coconut rice pudding, Turmeric glazed banana and Turmeric maple ice creamChapter seven: DrinksIncluding Carrot and orange tonic, Turmeric tea and Golden mylkChapter eight: BeautyIncluding Turmeric and milk face mask, Turmeric and coconut face mask and Body scrub

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Book Synopsis65 recipes for grilling, smoking and roasting with fire. Cooking with fire is primal. There is nothing simpler – no metalwork, no fancy gadgets, just food and flame – allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Food and Fire takes the best of these global artisanal techniques – from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more – and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.Trade ReviewWhen a champion of UK BBQ publishes a book - you jump, grab a copy and get reading! – BBQlads.comA culinary delight to browse through and inspiring to plan meals with. – Midwest Book Review…a treasure trove of artisan techniques from how to sear on coals to rotisseries, wood-fired ovens and cast-iron grilling, with 65 illustrative recipes. – Metro

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Book SynopsisTHE SUNDAY TIMES BESTSELLEROVER 1 MILLION BOSH! BOOKS SOLDBOSH! are back with the ultimate money-saving, plant-based cookbook.Number oneSunday Times bestselling authors Henry and Ian know how to make outrageously tasty, super satisfying food without breaking the bank. In BOSH! on a Budget, they share over 100 delicious recipes and prove that great tasting food doesn't have to cost the earth.If you're looking to save a few pennies or even some serious dough, BOSH! have you covered. From hearty midweek dinners and comfort food feasts to indulgent brunches and unbelievably tasty treats, this book is also packed with money-saving hacks and batch-cooking tips and tricks.Whether you're living completely meat-free, or just looking to introduce more plant-based meals into your week, this is the money-saving cookbook for you.Trade Review Praise for BOSH! ‘I love the BOSH! boys, their energy and their totally original, exciting approach to simple, tasty plant-based food.’Anna Jones, author of A Modern Way to Eat ‘Ian Theasby and Henry Firth from “BOSH!” create simple and imaginative vegan recipes which are filmed and broadcast to over 1.4m Facebook users. Their videos are short, intoxicating, with no agenda or fuss.’BBC Radio 4 ‘The Ant and Dec of the vegan world’Heat ‘Thanks to [their] inspiring videos of easy-to-whip-up recipes, such as a vegan kebab and a guacamole potato salad, BOSH! has racked up almost 1.4m likes on Facebook.’The Guardian ‘The vegan Jamie Olivers’ The Times ‘Provides insight into living life as a vegan. And the boys share their top tips on everything from nutrition, store cupboard essentials, food labelling, alcohol, takeaways, fashion, beauty, travel, food packaging and meal prep.’ Fit & Well magazine ‘Quick and tasty’ Sunday Express ‘Simply Delicious’ OK!

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Book SynopsisRediscover the simple pleasures of baking with a collection of comforting sweet and savoury recipes that celebrates seasonal flavours.

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Book Synopsis

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Book Synopsis**COOKBOOK OF THE YEAR AT THE 2021 AN POST IRISH BOOK AWARDS** Reclaim your kitchen without sacrificing time or flavour with simplified and doable classic recipes. Seriously great home cooked food never looked this good!Donal's 10th book is a celebration of real home cooking for modern day life. Everyday Cook is filled with speedy 15/30 minute meals, simple recipes using just one pot/pan/tray, comforting favourites, classic desserts, and recipes to batch cook and freeze for days where you don't have time to cook from scratch. These are recipes that will help you to manage life and all its twists and turns, while still allowing you to pull together meals that are nourishing, vibrant and delicious. With recipes including Crispy Hoisin Duck Lettuce Wraps, one-pan Oven-roasted Ratatouille, prep ahead Roast Cherry Tomato Pici, easy favourite Crispy Egg Fried Rice Bowls, freeze-able Smoky Fish Pie with Velvet Mash Topping, family favourite Key Lime Pretzel Pie and more - there's something for everyone.Armed with meal plan suggestions and Donal's helpful cooks notes, you'll turn to this book time and again to create a useful routine, make your kitchen work for you and bring ease, flavour and speed to your everyday cooking.

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Book SynopsisNEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef.“Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste CookbookJennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making.Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on

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Book SynopsisMaster the art of decorating cakes with buttercream flowers in this stunning book from cake artist and tutor Neetha Syam. Neetha’s strong, vibrant style and novel techniques make her designs really stand out from the crowd. In particular, she has developed a unique way of working that involves painting the flowers onto the cake using a palette knife, and the book will include both this and the more traditional piping technique to show how to create a multitude of flowers and how to decorate ten glorious cakes. The book includes a materials and tools section and some basic cake recipes, as well as sections on making and colouring buttercream, preparing piping bags, and covering and stacking cakes. Projects range from cupcakes to one, two and three-tiered cakes, featuring Neetha's stunning piped and palette-knife painted flowers, leaves and embellishments. Whether you are a home baker or experienced cake decorator, Neetha's designs will not fail to inspire you to create cakes that look as mouth-wateringly delicious as they taste!Trade ReviewHome bakers and experienced cake decorators will be inspired to create these gorgeous cakes. The book has basic cake recipes and projects range from cupcakes to one, two and three-tiered cakes. The piped and palette knife painted flowers, leaves and embellishments are sure to impress! * Machine Knitting Monthly *Master the art of decorating cakes with buttercream flowers in this stunning new book from cake artist and tutor Neetha Syam. Neetha's strong, vibrant style and novel techniques make her designs really stand out from the crowd. In particular, she has developed a unique way of working that involves painting the flowers onto the cake using a palette knife, and the book includes both this and the more traditional piping technique to show how to create a multitude of flowers and how to decorate ten glorious cakes. The book includes a materials and tools sections and some basic cake recipes, as well as sections on making and colouring buttercream, preparing piping bags, and covering and stacking cakes. Projects range from cupcakes to one, two and three-tiered cakes, featuring Neetha's stunning piped and palette-knife painted flowers, leaves and embellishments. Whether you are a home baker or experienced cake decorator, Neetha's designs will not fail to inspire you to create cakes that look as mouth-wateringly delicious as they taste! -- British Sugarcraft Guild * British Sugarcraft Guild *Table of ContentsIntroduction Essential equipment Cake recipes Buttercream recipes Cake techniques Buttercream techniques The Buttercream Flowers Piped Flowers: Drop flowers, Sunflower, Cherry blossom, Poinsettia, Hydrangea, Helenium 'Ruby Tuesday', Begonia, Gladiolus, Chrysanthemum, Rose, Peony, Daisy, Piped leaves Painted Flowers: Chrysanthemum, Daisy, Aster, Cherry blossom, Icelandic poppy, Rose The Cakes: Autumn Cupcakes, Christmas Cupcake Wreath, Summer Basket, Sunset Beauty, Painted, Wildflowers, Summer Bouquet, Birds and Blooms, Hydrangea Lady, Tropical Petal Cascade, Majestic Beauty Index

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Book SynopsisMore than a cookbook, this indispensable kitchen companion not only offers delicious recipes and meal planners for every day of the year but also contains a wealth of information on child nutrition, from weaning and introducing solids to packing lunches and party foods for older children.

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Book SynopsisA veteran cookbook author returns to her delicious culinary heritage in this savoury and passionate recipe collection. Victoria Jenanyan Wise grew up with the flavors, scents and seasonings of Armenian cooking - a cuisine that combines Mediterranean tastes with Persian, Arabic and Russian accents. In her first Armenian cookbook, Wise presents traditional favourites and inspired contemporary variations. The author takes us on a comprehensive tour of the typical Armenian pantry, with its nuts, seeds, herbs, spices, fragrant extracts and wealth of fresh ingredients. Each chapter begins with advice and commentary on essentials, such as fresh yogurt, starters (maza), breads, salads, pilafs, meatballs and other meat, fish and vegetable dishes as well as sweets. There is also a chapter on the Armenian people and its homeland. Recipes include: - Lavosh, Armenian pizzas, and other savoury breads - Shish kebab, moussaka, and other lamb dishes - Baked and roast chicken prepared with yogurt, dill, turmeric and pomegranate - Grilled mackerel with lemon and dill; red snapper stew with tomato and artichokes - Stuffed vegetables (dolmas) and stuffed vine leaves - Baklava and other fillo-pastry sweets; lemon yogurt cake, yogurt panna cotta with cherry sauce; almond and rice-flour pudding with toasted almond slices. This authentic and warm-hearted cookbook will be met by a ready audience of Armenians, as well as lovers of Greek, Turkish, Mediterranean and Middle Eastern cuisines, and other culinary adventurers.Trade Review'There are some fine recipes here that you're not likely to find elsewhere... If you're looking for a new cuisine to explore, this is very satisfying.' - New York Daily News 'For cooks, it's Armenian 101 and much more - a great way to learn about the cuisine. Wise has made a concerted effort to make the recipes approachable and easy to execute.' - Los Angeles Daily NewsTable of ContentsAcknowledgments Introduction: The Armenian Table, from Ararat to America and Me THE ARMENIAN CUPBOARD YOGURT: ESSENTIAL AND VERSATILE THE ARMENIAN MAZA TABLE BREADS AND SAVORY PASTRIES SALADS: OLD WORLD AND NEW "MEAT"BALLS: KUFTA LAMB AND OTHER MEATS POULTRY, GAME, AND EGGS FISH AND SEAFOOD VEGETABLES: ROASTED, STEWED, STUFFED PILAFS 249 SWEETS Index

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Book SynopsisInterest in natural ways to improve fertility is soaring. For many people, it feels time to take control of their health to give themselves the best chance to get their body baby-ready and increase their chances of getting pregnant. Zita West, midwife to the stars, knows that nutrition can make a huge difference to your fertility. In her first nutritional health cookbook, she explains how equipping your body with essential nutrients ensures that your reproductive system is prepared for a successful pregnancy. Part 1 of the book will show you how to assess your fertility. Next there is a detox plan to cleanse your body of chemicals that can prevent conception, and prepare your body; followed by a 10-week fertility-boosting programme. Zita ensures that the vital nutrients are all included: especially magnesium, zinc, selenium and manganese. She also includes notes for both men as well as women, and for those trying for a baby later in life, or with specific problems, such as PCOS, endometriosis and fibroids. Part 2 contains 80 mouth-watering recipes, all designed to be easily incorporated into a busy life. Try Indonesian Chicken with Buckwheat Noodles, Chilli-Glazed Salmon with Cucumber Lime Salad or Molasses Ginger Cookies. All delicious and all going a long way to help you to realise your dream of having a baby.

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Book Synopsis''A collection of unusual and tempting recipes'' Sunday PostA uniquely British phenomenon, there is something magical about cheese on toast. Two simple ingredients that, when put together, are the greatest of comfort foods and the quickest of meals. At its most basic level, this staple of many a British teatime is a delicious pairing, as award-winning cheesemonger Steve Parker shows in this celebration of the nation''s favourite cheesesBritish Cheese on Toast will take you on a tasting tour of British cheeses, showcasing the absolute best along the way. From Cheddar to Wensleydale via soft, blue, smoked and goat''s, in this book you''ll find over 100 recipes plus advice on which cheese to use with which type of bread, as well as suggestions for innovative sweet and savoury flavour combinations to take things to another level. With a handy guide to shops where artisan cheeses featured in the book can be bought, as well asTrade ReviewI honestly didn't know there were so many ways to toast cheese - genius! -- Patricia Michelson, La Fromagerie[British Cheese on Toast] reveals how you can upgrade the simple dish with more than 100 amazing and delicious recipes . . . Steve Parker delves into the UK's top dairy delights to create delicious flavour combinations. * Daily Star *Steve Parker recently wrote a book called British Cheese on Toast. Any prime minister would be well advised to retain him as a special adviser on the subject... * The Times *A collection of unusual and tempting recipes * Sunday Post *Steve Parker takes you on a tasting tour of British cheeses * Take A Break *With a handy guide to shops where artisan cheeses featured in the book can be bought, as well as tips on using supermarkets, British Cheese on Toast is a complete celebration of this traditional meal. The perfect gift for cheese lovers everywhere. * Eastern Daily Press *

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