Food & Drink Books

Book SynopsisFrom its roots in ancient Greek herbal medicine, the popular spirit we now know as gin was established by the Dutch in the sixteenth century as a juniper-infused tincture to cure fevers. It gained notoriety during the London ‘gin craze’ in the eighteenth century before enjoying a recent resurgence and a profusion of new botanical flavourings. Garnished with sumptuous illustrations depicting the plants that tell the story of this complex and iconic drink, this enticing book delves into the botany of gin from root to branch. A diverse assortment of aromatic plants from around the world have been used in the production of gin over the course of several centuries. Each combination of botanicals yields a unique flavour profile that equates to more than the sum of its parts. Understanding the different types of formulation, and the main groups of plants used therein, is central to appreciating the drink’s complexities and subtleties. As this book’s extraordinary range of featured ingredients shows, gin is a quintessentially botanical beverage with a rich history like no other.Trade Review'A brilliant little book, with an erudite introduction … Understand botanicals and a world of gin appreciation reveals itself.' * The Field *'A simple idea that’s well executed, and should appeal to all those who’ve ever wondered what the various botanicals add to their favourite gin ... with 'The Botany of Gin' in one hand, and your favourite juniper-based tipple in the other, it only remains to say: Cheers!' * Botany One *

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Book SynopsisReal ale and other craft beers have become increasingly popular over the past few years, and as a result more people have been compelled to try making their own homebrew. However, while the concept behind making beer is simple, the execution can at times seem complex and confusing. The key to bridging the gap between brewing in theory and practise is being able to spot the signs of trouble and know how to respond. CAMRA's Home-Brewing Problem Solver provides the information you need to nip problems in the bud - and, better still, to avoid them in the first place.

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Book SynopsisWith a resurgence of interest inreal ale, there’s never been a better time to master how to keep, store and serve cask beer. In a fully revised and updated edition of this CAMRA classic, Patrick O’Neill explains all you need to know about running a good cellar and ensuring that the pint you serve does both pub and brewer proud. Cellarmanship is a must-have book if you are a professional or student in the drinks trade, a beer festival organiser or simply a keen amateur wishing to serve a decent pint at a private party. This fully-updated new colour edition is published in a larger format, and detachable cellar card for at-a-glance cellar tips and techniques.

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Book SynopsisThere is a thirst for good beer on these islands, a thirst for beer that satisfies the soul and quenches the thirst and leaves you the drinker glowing with satisfaction. Whether you're after a muscular Best Bitter or in need of a brooding, midnight-black Imperial Stout, sitting at home in front of the fire or gathered with friends for a barbecue in the garden, this book will direct you to the best beer for the occasion or your particular mood.

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Book SynopsisBook description: This book is the definitive guide to the 250 best beers in the world today, selected by a panel of eight renowned international beer writers and influencers. Following a lengthy process of discussion and debate, each of our eight writers has arrived at their own final list of their favourite beers in the world. Illustrated in full colour throughout, this high-quality book is a must-have for all self-respecting beer lovers.

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Book SynopsisWith an unmistakable cover design, we are excited to announce that the foreword for this year's Good Beer Guide has been penned by Bruce Dickinson, frontman and lead singer of Iron Maiden. Bruce is the frontman and lead singer of one of the most successful bands to come from the UK, Iron Maiden. He is also a collaborative brewer with Robinsons, producing one of the UK's most successful real ale beer brands that started with Trooper a decade ago. His foreword is a personal reflection on his love of beer, pubs, and a job that he describes as 'the best on the planet' - which includes brewing and drinking beer! 'You hold in your hands a voyage of discovery not just through a wonderful world of traditional ales and brewers, but also a lens through which to observe the web of history which weaves around the fabric of that almost unique institution-the British Pub.' - Bruce Dickinson

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Book SynopsisSparkling wines, or champagnes, are synonymous with celebration and happiness. These festive wines have a charm and attraction all their own. The authors have spent decades exploring the techniques of sparkling wine production and discovering the secrets of producing champagne-like wine of superb quality. For any winemaker to be able to produce his or her own sparkling wine is one-upmanship to the nth degree! Yet it is perfectly possible. In this revised and updated edition, the authors share their expertise with you, and whether you are a beginner or an experienced winemaker, you will find this book contains all the information necessary to make your own sparkling wines.Table of ContentsWhy Make Sparkling Wines? Champagne. Other Sparkling Wines. Bottles and Closures. Ingredients to Use. The Basic Wine. Recipes; Racking, Clarification and Assessment. Adjusting Sugar Content. Bottle Fermentation. Maturing. Shaking Dow the Yeast. Disgorging and Sweetening. Tank Method. Tasting. Serving.

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Book SynopsisOriginally published in 1963, this was the first modern book on home brewing and was an instant success. Since then, the book has gone through many revised and improved editions and to date has sold 750,000 copies. This latest edition contains full instructions on how to brew fine beers and stouts of authentic flavour and strength. From palest lager to blackest extra stout, these are brews of which you can be proud. There is much more to the home brewing hobby than simply making up a kit; home brewers need to know the theory behind the techniques they use and how to devise their own formulations for any type of beer. This book is the ideal introduction to the subject.Table of ContentsBrewing Vocabulary. The Story of Ale and Beer. Types of Beer and Stout. Background to Brewing. Some Important Points. Brewing from Kits. Brewing Ingredients. Equipment you will Need. Brewing Techniques. True Beers - by Mashing. Malt Extract Beers. Novelty Beer Recipes. Serving Your Beers.

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Book SynopsisThis book is a fully updated amalgamation of two previously published titles - Growing Vines (1972) and Wines from your Vines (1974). It is concise, yet detailed, and covers all aspects from planting the vines through cropping and vinification to enjoying the final product. The quality of English wine is constantly improving and this book will help the amateur to produce high-quality wine from home-grown grapes providing the right varieties are used and the simple rules followed.Table of ContentsIntroduction. History of Vine Growing in England. Vine Varieties. Site Soil and Spacing. Planting, Training and Pruning. Vine Pests and Maladies. Propagation. Vines in Pots or Tubs. Vines under Glass or Plastic. Winery and Cellar. Vintage. Preparation of the Must. Fermentation. Stabilisation and Preparation of the Bottle. Bottling, Maturing and Storage. Dessert, Sparkling and Pomace Wine. Suppliers. Bibliography. Conversion Tables. Useful Adresses.

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Book SynopsisGrow your own fruit and vegetables, herbs, salads and sprouts, and then turn your produce into delicious, no-fuss vegan meals that are healthy for you and the planet. Father and daughter team, Piers Warren and Ella Bee Glendining, share successful growing techniques and seasonal recipes, plus years of experience of animal-free, healthy living. They show you how to: * Grow your own food * Garden without animal products * Grow more challenging but delicious crops * Produce food all year with practical growing techniques * Store any excess to keep you going through the leaner months * Cook your produce with a selection of satisfying and delicious recipes Discover the fun and huge sense of satisfaction that comes from cooking something you have produced yourself. Grow and eat for a more ethical, healthy and sustainable world!Trade Review"The title of this lovely book really says it all, but what it cannot convey is the sheer joy of learning so much about the beautiful vegan cuisine available to us, and how easy it is to make sensational dishes which will delight everyone eager to eat well and healthily. At once scholarly and entertaining, it is gloriously illustrated and the recipes are easy-peasy to follow. It's for everyone who wants the world to be a better place for animals, for plants and for us. Delicious in every way." - Joanna Lumley (actress and activist); "If you have a small plot, this is for you, if you have a balcony, this is for you, if you have a window box, this is for you, and if all you have is hope, this is for you ... After reading this brilliant book something strange came over me, I just wanted to eat it. It's that good." - Benjamin Zephaniah (poet, writer and musician)

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Book SynopsisWe all have recipes that are dear to our hearts, passed on to us from our grannies, grandads, great aunts and uncles. This book is the culmination of an effort to collect, document and sample those recipes. Collected online and by post from people across Ireland, the book is a true flavour of what Irish people value about cooking and baking on this changing island. With a mix of sweet and savoury, full meals, snacks and desserts, Our Grannies' Recipes is a charming book of Irish recipes for the whole family to enjoy and includes favourites such as: Apple Pie, Irish Beef Stew, Brown Bread, Pancakes and Chicken Soup. 'A unique collection of delightful recipes from Grannies kitchens all over Ireland' -The Irish Examiner.Trade Review"'A unique collection of delightful recipes from Grannies kitchens all over Ireland.' The Irish Examiner 'A delightful collection' The Irish Farmers Journal"

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Book SynopsisPocket-sized, full-colour guide to Avignon, ideal for an active short break Avignon Sunflower Walk and Eat pocket guide is designed to add another dimension to your walking holiday in Avignon. This pocket-sized full-colour guide to walking in Provence is designed for short-break walking holidays around Avignon and the Roman cities of Nîmes and Arles using the excellent public transport services. Whether you fly out for a weekend, week or a fortnight, with this book you’ll have in your hand enough walks, excursions, restaurants and recipes to last throughout — so you can choose the most appealing. For each suggested restaurant there is a photograph of the décor and one of their dishes, plus sample menu, price guide, opening times and a recipe for one of their specialities. All recipes have been tried, tested and enjoyed by the authors so we think you’ll enjoy them too! In Avignon Sunflower Walk and Eat guide you’ll find: Detailed, easy-to-follow descriptions of fairly straightforward walks with large-scale maps Excursions by train, bus and boat are included Recommended restaurants en route serving local dishes with sample menus included Essential holiday information including planning your trip, logistics on arrival, local markets and specialities, glossary of local food terms and a restaurant mini-vocabulary Advice on natural local foods suitable for those with food intolerances Street map of Avignon, Nîmes, Arles, and St-Rémy, information on markets and locally produced food – as well as free downloadable GPS tracks

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Book SynopsisInflammation is a normal and essential part of the body's defence system. It signals that damage is present and that the rest of the immune system needs to kick into action. However, when it becomes chronic, steps need to be taken to heal inflammation-related problems.Divided into four parts, The Anti-inflammation Plan guides the reader through the science behind inflammation and how it affects the body; ways of reducing it by getting enough sleep and reducing stress; the essential ingredients and nutrients needed such as green leafy vegetables, tomatoes and turmeric. The final part of the book offers 30 easy and delicious recipes making this book a comprehensive plan for reducing inflammation in the body.Table of ContentsThe Science: What is inflammation? The stages of inflammation; What is good about inflammation? What is bad about inflammation? How inflammation affects the body; How do you know you are inflamed? How to reduce inflammation Lifestyle: Exercise; Stress; Sleep; Avoiding bad habits Nutrition: Hydration; Balanced blood sugars; The Mediterranean diet; Foods to avoid; Key foods that reduce inflammation Recipes.

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Book SynopsisAmong the cuisines of Europe, Britain's has traditionally been regarded as the black sheep kippers, jellied eels and blood pudding rarely elicit the same fond feelings as chocolate mousse or pasta primavera. Yet despite these unfortunate stereotypes, British cuisine is today one of the most interesting and varied in the world. In this remarkable history of British food, Panikos Panayi reveals the transformation and enrichment of British cuisine by diverse international influences. From the arrival of Italian ice-cream vendors and German pork butchers, to the rise of curry as the national dish, "Spicing Up Britain" reveals the fascinating multicultural history of British food over the last 150 years, showing how a combination of immigration, increased wealth and globalization have transformed the eating habits of the British. From the spaghetti bolognese and Thai green curry that Britons eat at home to the dishes from all corners of the world cooked by celebrity chefs on TV, Britain has become a country of great diversity, in which people of different backgrounds are united by their readiness to sample a wide variety of foods introduced by manifold ethnic groups. Even migrant communities themselves adapt their traditional products to the British environment, as Panayi illustrates. Taking in changes to home cooking, restaurants and takeaways, grocery shops and delicatessens and cookbooks, Panayi's flavourful account will appeal to all who enjoy Britain's multicultural cuisine.Trade ReviewThis history is a complex and subtle social and cultural stew - irresistibly appetising.' - The Scotsman 'Wearing his twin hats of foodie and social historian, Panikos Panayi can appall as well as engender salivation on his tour d'horizon of the multicultural history of British food. His book demonstrates convincingly that whether drawing on its former colonial and imperial possessions ... or on its European neighbors, the openness of British society has truly enriched its diet and produced its present-day variegated cuisine. Washington Times Spicing up Britain is a fascinating, accessible and enjoyable journey through British food and immigration history. It illustrates the way in which the nation's diet has changed for the better over the past 150 years and how immigration has influenced the eating habits of a nation. The book is one that can rightly demand its place on academic bookshelves and on those of lovers of food alike. Ethnic and Racial Studies a significant contribution to scholarship about the development of modern British food practices ... this is a fine and authoritative book that will provide inspiration, as well as a very valuable guide to sources. Twentieth Century British History Next time someone fulminates about "foreign invaders" or "lazy immigrants" give them a copy of Panayi's book. Or buy them a meal. Diplomat Magazine Spicing Up Britain is about who we are, and the way we eat illustrates that in a colourful and inclusive way. It's a thoroughly good read!Table of ContentsPreface 7 part i: introduction 1 British and Foreign Food 12 part ii: the first ripples of change, circa 1850-1945 2 Immigration and the Emergence of 'Ghetto' Food 40 3 The Birth of the Foreign Restaurant 65 4 Changes in British Eating Habits 95 part iii: the culinary revolution since 1945 5 The Multiculturalization of Migrant Food 124 6 The Victory of the Foreign Restaurant 151 7 The Revolution in the Home 181 part iv: conclusion 8 Food and Multiculturalization 212 References 221 Bibliography 251 Acknowledgements 265 Photo Acknowledgements 267 Index 269

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Book SynopsisFrom ancient medicines to the savoury dishes of today, there is hardly a culture in the world that does not know and make use of herbs. Despite often being little more than weeds, various cultures have found hundreds of uses for these plants, culinary, medicinal or otherwise. Indeed, many books have been written on their various purposes - with much information on cooking and healing with herbs - while little has been written about the history of the plants themselves, and of the incredible journeys they have made. In Herbs Gary Allen tells the story of these oft-overlooked plants, which have become such a staple in our lives. He describes how, unlike spices that quickly made their way to cultures throughout the world, herbs were often hoarded by their cultivators and used to make distinctive regional dishes. Allen's truly global history examines herbs in a way never seen before. The first history of herbs around the world, this will be an essential read for any self-proclaimed foodie, as well as anyone with an interest in these delectable additions to our cuisine. With many beautiful illustrations and delicious recipes, no kitchen library is complete without Herbs: A Global History.

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Book SynopsisWhat did Charles Dickens savour in punch, Thomas Jefferson eat in omelettes, Queen Victoria sip in navy grog, and the Kamehameha Kings of Hawaii drink straight? What helped spark the American Revolution, was used as currency in Australia, was targeted by the Temperance Movement, and is still a sacramental offering among voodoo worshippers? The answer is rum, whose colourful, secret history is described in Rum: A Global History. This book chronicles the evolution of rum, from a raw spirit concocted for slaves five hundred years ago, to a beverage savoured by connoisseurs. It charts the history of the drink, showing how this once-humble spirit has become a worldwide phenomenon over the last five hundred years. Rum: A Global History shows how rum has left its mark on religious rituals, popular songs and other cultural landmarks, describing a far more varied and interesting history of the drink than is commonly known. Also included in the book are recipes for sweet and savoury rum dishes, obscure but delicious rum drinks, and illustrations of rum memorabilia from the earliest days to the tiki craze of the 1950s. Costing less than a bottle of good rum, Rum: A Global History will provide satisfaction for far longer, with none of the hangover, guaranteed. The book will delight all who enjoy the beverage and wish to learn more of its heritage, as well as those who enjoy a fast-paced, well-written history of food.

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Book SynopsisA tasteless, odourless and colourless liquid, vodka is the most versatile of spirits. It can be transformed into a classic cocktail; turned into a refreshing drink when combined with fruit juice, tonic water, or ginger beer; or is a powerful beverage in its own right, taken neat and swallowed in one gulp, Russian style. Vodka has endured many obstacles, continuing to flourish despite the American Prohibition and a ban in Russia on the eve of World War One. As one saying suggests, it has engrained itself in Russian society: 'the poor drink when they can and the rich when they want'. Patricia Herlihy provides an engaging account of the rise of vodka from its mysterious origins in a Slavic country in the fourteenth century, to its present day transatlantic reign across Europe and North America. Vodka: A Global History describes vodka's complete history, from its emergence in Eastern Europe to its future as a global beverage, spreading into emerging markets across the world. Attractively illustrated with photographs, paintings and graphic art, this title will appeal to vodka drinkers and cocktail fans, as well as any reader with an interest in the story of how a simple spirit has become an international industry.

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Book SynopsisCatalonia, located in Spain’s far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia. Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today’s modern interpretation. Along the way he creates a portrait of the food, wine, history and culture of the region.

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Book SynopsisIn this most elusive of her books, Elizabeth David presents English recipes notable for their use of spices, salt and aromatics. As is usual in her writing she mixes instruction with information, explaining the origins and uses of ingredients such as nutmeg, cardamom and juniper. She stresses the influence of centuries of oriental trade on the English kitchen, where spices and Indian curries, kebabs and yoghurt are now perfectly at home, along with dishes such as risotto and paella.

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Book SynopsisThe official Demeter Cookbook presents over 200 recipes, developed and collected by Swiss chef Hermann Spindler, for sauces, soups, hors d'oeuvres, salads, main dishes, puddings and desserts. It also features special recipes for casseroles and gratins, vegetables, quark (curd cheese) dishes, grain dishes, doughs, savoury and sweet pastries, muesli and drinks - interspersed with informative commentary on the value of spices. Since its foundation by Rudolf Steiner in 1924, the international biodynamic agricultural movement has produced high-quality, 'premium organic' food that is increasingly sought after and respected for its flavour, quality and nutritional value. The Demeter brand certifies that the product concerned has been grown and processed using verified biodynamic methods. Hermann Spindler has been head chef at the Lukas Klinik for many years, where his kitchen has gained an outstanding reputation. Alongside food preparation methods that conserve nutritional value, imaginative presentation of dishes and freshly prepared meals, the special nature of the Lukas cuisine is based on the careful selection of Demeter foods, local sourcing where possible, and seasonal use of ingredients. A selection of Spindler's delicious lacto-vegetarian, wholefood recipes - based on the core principles of anthroposophic nutrition - are collected here in an easy-to-use presentation.Trade Review"The aims of biodynamics are to produce food which nourishes the whole human being and to practise an agriculture which enhances the earth's future..." "The specific qualities and characteristics of Demeter produce contribute to a form of nutrition which enhances vitality and promotes inner life." - Nikolai Fuchs, Agriculture Section, Goetheanum, Switzerland.

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Book SynopsisIs it a scene? Is it a trend? Or is it a timeless lifestyle? So many of us are either flirting with or diving head first into vegetarianism and veganism, making it today’s the fastest growing lifestyle movement. Could there be a better home for all this than London, where so many cultural changes have started? Vegan and vegetarian restaurants are now a major movement in the capital. These new meat free eateries are a far cry from the brown mush cuisine of the past, and are now offering some of the best food to be found in the city. So regardless of whether you’re a lifelong vegan, a newcomer, a Flexi or just a tad curious – this book will help you discover a world of new flavours. We’ve left no leaf unturned – all London’s major vegetarian and vegan restaurants are included, as well the best shops, markets traders and service providers that are making a stand against the use of animal products. The detailed reviews are accompanied with great pictures, clear information and colourfully illustrated maps, making this new book an essential pocket-sized passport to vegetarian and vegan London.Trade Review“The thing I really love about this book is the way that it not only covers the big establishments, but it gives the same amount of space to kiosks, cafés and community ventures. Vegan London is on the rise. Vegan London is in this guide.“ Benjamin ZephaniahTable of ContentsCentral Bloomsbury & Fitzrovia 6 The City 24 Covent Garden & Soho 36 Marylebone & Mayfair 58 North Camden, Chalk Farm, Kentish Town & Primrose Hill 72 Hampstead 102 Holloway, Crouch Hill & Tufnell Park 104 King’s Cross & Islington 118 Drummond Street 134 Stoke Newington 138 West Fulham 153 Hammersmith 154 Kensington & Chelsea 156 Notting Hill 166 Richmond 176 South Brixton 182 Brockley 206 Deptford & New Cross 208 East Dulwich 210 Elephant & Castle, Lambeth & Vauxhall 212 Peckham 224 Southwark 236 Streatham 238 Wimbledon 239 East Bethnal Green & Mile End 242 Dalston 256 Hackney South 268 Hackney Wick 288 Spitalfields, Shoreditch & Brick Lane 290 Walthamstow 312 Shops 320 Events 340

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Book SynopsisThe conventionally held historical view is that the distillation of wine was invented in the mid twelfth century by scholars at Salerno. This book contends that the process has a much more ancient history starting with Dionysian mystery cults in the fifth century BC. These early spirits far from being seen or used in contemporary ''booze'' related terms, were seen as possesing magical fire based powers, and were later seen as giving life, youth and mental clarity, often to be rubbed on the skin rather than drunk. All the usual suspects are here - gnostics, templars et al, but so is an enormous amount of highly detailed and fascinating research.

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Book SynopsisPersepolis is a foodie''s paradise. Sally Butcher and her husband Jamshid have created a food store from heaven, gathering all that''s best from Iran and the Middle East. Chef and food writer Tom Norrington Davies remarks that ''Persepolis is my corner shop. But even if it wasn''t, I''d happily cross town and country to get there. Otherwise I''d miss the heady scent of their herbs and spices every time I opened my kitchen cupboards. Persepolis is an emporium in the true sense of the word. It feels exotic and local all at once, and this is, in no small part, thanks to Sally Butcher. She is always happy to give advice on everything from chick peas to hookahs with the same warm mix of humour, expertise and enthusiasm. And if the samovar is on you get all the above with a cuppa. Persepolis is the sort of place no neighbourhood should be without.'' This book distills all that is remarkable about the shop and the style of cooking that it supports. Sally herself is English, but she has had to learn the ways of her customers and her husband''s family. She is a matchless interpreter of Persian food and cookery, as well as of modern Iran and the tremendous changes that have been going on in that society since the revolution. This book offers readers a way to enter into the Persian experience, to understand how the cuisine has developed, and to appreciate how the cookery (and the society) is reacting to the modern world. The recipes are full and informative, covering every aspect of Persian cookery from soups and stews to drinks and sweetmeats. This will be a book to remember, and a book that will be applauded and endorsed by some of the most respected of our modern food writers and chefs.

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Book SynopsisA book tracing the development of Anglo-Indian cookery, in other words the curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747.

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Book SynopsisVegetarians have never had it so good: a wealth of new vegetable types, skilled and inventive cooks delivering dishes from cuisines unknown to our parents'' generation, and new kitchen technologies that deliver freshness and flavour inconceivable to the age of cast iron ranges and steaming boiling-pots. So, while today a vegetarian can eat a light, exciting, fully flavoured and satisfying meal that may be the envy of many a carnivore, everyone will admit that the fate of a vegetarian or food-reformer in the reign of Queen Victoria was possibly not so blessed. This little book explores the recipes that were developed by, and available to, the vegetarians of yesteryear.. We will not pretend, nor does the author, that every recipe is a culinary thrill, but each does unlock a certain secret about early vegetarianism, a movement that was of much greater significance in the years before the First World War than we sometimes acknowledge. The literature of vegetarian cookery starts with Thomas Tryon''s 1690 Wisdoms Dictates , but then is virtual blank until the second half of the nineteenth century when vegetarianism became more widespread. This book offers a selection of recipes culled from manuals dating broadly from 1856 to 1908. It is arranged in logical chapters covering Soups; Salads; Beans, Lentils and Rice; Cheese and Egg Dishes; Cutlets, Croquettes and Sausages; Moulds and Galantines; Pies and Pastries; Vegetable Dishes; Sauces; Bread; Sweets; Porridge, Gruel, etc., closing with menus for banquets and celebrations including Christmas Dinner. The recipes are offered in their original form with minimal editorial suggestion as to how they may be achieved.

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Book SynopsisThis is a new edition of a classic of early seventeenth-century food-writing. The book was written by the Italian refugee, educator and humanist Giacomo Castelvetro who had been saved from the clutches of the Inquisition in Venice by the English ambassador, Sir Dudley Carleton in 1611. When he came to England, he was horrified by our preference for large helpings of meat, masses of sugar and very little greenstuff. The Italians were both good gardeners, and familiar with many varieties of vegetable and fruit that were as yet little known in England. He circulated his Italian manuscript among his supporters, dedicating it to Lucy, Countess of Bedford, herself a keen gardener and patron of literature. Gillian Riley''s translation of this hitherto unpublished document has been recognized as being fluent, entertaining and accurate from its first appearance in 1989. Castelvetro takes us through the gardener''s year, listing the fruit and vegetables as they come into season, with simple and elegant ways of preparing them. Practical instructions are interspersed with tender vignettes of his life in his native city of Modena, memories of his years in Venice and reminiscences of his travels in Europe

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Book SynopsisThis book was the cookery writer Geraldene Holt’s first work, and is the result of years of baking for the Women''s Institute stall in a nearby Devon market town. People soon recognised that here was a talent for writing books that helped in the kitchen and that here was a great collection of recipes that scored bullseye after bullseye. Most people’s copies of this have started to fall apart after thirty years of baking. A new edition that took into account some changes in taste and some improvements in technique seemed to be called for. Prospect is honoured to have the chance to publish this reworking, not least because all my children have been brought up on its teatime treats. Cakes don’t really need pictures, they need reliable instructions. These are here in spades: from tray bakes to fruit cakes, to sponges and biscuits, teacakes to scones, little morsels for a mouthful to great big Christmas specials.

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Book SynopsisQuite simply, the most important-and the most printed-English cookery book of the eighteenth century which defines for many the food and dining customs of the Georgian era. This is a facsimile edition, for the first time in paperback. The hardback version of this book was published by Prospect in 1994. The facsimile is of the first (1747) edition and preserves its large format. This edition also contains considerable information about Hannah Glasse in a biographical introduction, as well as two essays on the degree to which Glasse was indebted to other authors for her recipes. These essays (by Jennifer Stead and Priscilla Bain) were important milestones in our understanding of the techniques of early cookbook compilation when they first appeared. There is also a detailed and informative glossary, with illustrations where necessary, which help the reader interpret the recipes and the ingredients referred to. The book has a modern index. Hannah Glasse was a remarkable woman. She was not a professional cook, rather her expertise was in dressmaking and mercery. Nor was she born with any natural advantages. As the illegitimate offspring of a Northumberland gentleman lawyer, she had to make her way in the world-not greatly helped by a somewhat ineffective husband and large family. Thus she turned to a variety of moneymaking ventures, among which was this book (sold direct through a list of subscribers and the shops of friends rather than the book trade). She seems to be almost self-taught both in literacy (her early letters are by no means models of grammar or spelling) and in cookery. Even if her recipes are often filched from other people''s books, she certainly puts her own gloss on many of them, and there is a definite authorial voice to the text as a whole. Glasse''s book is particularly significant both in its attitudes to the influence of French cookery on the English middle classes and in its reflection of the roles of mistress and servant in the running of an urban household. Its recipes are often successful and still capable of reproduction in the modern kitchen. The first curry recipe printed in England appears here. Now available in a more compact format.

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Book SynopsisAbout to leave for an adventure overseas ...thought of everything: rucksack, mosquito net, first aid, camera, and swiss army knife ...but have you remembered the most important thing of all - What are you going to eat ? Now, with Mark's new book, wherever you find yourself, you'll be able to rustle up mouthwatering and nutritious meals from local ingredients in no time. Indispensable for all adventurers ...an extraordinarily useful culinary companion" - The Big Issue "Essential reading for anyone cooking on their travels" Tom Griffiths - Founder of gapyear.com. WOODEN BOOKS are small but packed with information. "Fascinating" FINANCIAL TIMES. "Beautiful" LONDON REVIEW OF BOOKS. "Rich and Artful" THE LANCET. "Genuinely mind-expanding" FORTEAN TIMES. "Excellent" NEW SCIENTIST. "Stunning" NEW YORK TIMES. Small books, big ideas.

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Book SynopsisBaby-led or traditional puree weaning? Weaning your baby can be a daunting prospect, and the advice you'll receive is often confusing and contradictory. Should you follow the traditional method of introducing pureed food, or should you bypass purees altogether and try baby-led weaning with sticks of carrot? What is best for your baby? With over 18 years as a nutritionist, Dr Rana Conway is here to guide you through this sticky (and messy) subject. With established weaning methods clearly explained, Weaning Made Easy brings you a practical, realistic and down-to-earth approach to weaning, to give you methods that really work. Weaning Made Easy uses the best of each method, to bring you the most practical and useful weaning advice available. With mealplans and recipes for each stage, she takes you through your baby's weaning development - from what foods to try (and avoid) in the first six months to moving your baby onto family meals and solid food. Dr Rana answers all your questions: When should I start to wean my baby? Is there a risk of overfeeding my baby if I use traditional weaning? Is my baby likely to miss out on important nutrients if I use baby-led weaning? What do I do if my child keeps throwing up his food? My child keeps choking - should I stop trying baby-led weaning? Weaning Made Easy supports you throughout the whole weaning process, and includes honest, reassuring accounts of other mums' weaning experiences. It will give you the confidence to get through the journey from purees and milk to solid food. This is your complete handbook to Weaning. Made easy.Trade Review"Many books favour one option or the other, so here is the opportunity for both schools of thought to be considered in one unbiased place." - Parents in Touch

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Book SynopsisBiodynamics is about respect for nature, sustainability and spiritual ecology - but most of all it is about flavoursome, nutritious and enjoyable food! This is a book rich in information, beautifully illustrated and packed with healthy yet tasty recipes. It is a movement that is supported by top chefs, expert viniculturists and numerous celebrities. Even Prince Charles has introduced its methods at his Gloucestershire farm. Yet biodynamic agriculture had humble beginnings, far from the glitz of expensive city restaurants. In 1924 a small group gathered to hear the philosopher and scientist Rudolf Steiner give a series of lectures. At a time when industrial farming and mass production were on the rise, Steiner spoke of the qualitative aspects of food, and outlined an agricultural method founded on a holistic perception of nature. Illustrated with hundreds of full-colour photographs, "The Biodynamic Food and Cookbook" explains the principles behind biodynamics, and places it in the context of food and cooking throughout the ages. Wendy Cook takes us on a journey through the four seasons, presenting over 150 delicious recipes based on years of working with biodynamic nutrition. She studies the ethics of food, the foundations of a balanced diet, and conjures up the colour and vibrancy of Mallorca which has contributed so much to her personal approach. There are supplementary sections on breads, sauces, salads, sweets, drinks and much more.Trade Review'Should be required reading for anyone who cares about good food.' - The Times 'In my experience, biodynamic food is of exceptional quality and taste - so I use it when I can. And it's good for my health!' - Antony Worrall Thompson I know from my own experience that eating biodynamically grown food in good company leaves a fine and lasting impression on the palette. This is because the biodynamic farming which is built upon sound organic principles aims to enhance the quality and vitality of our food. - Patrick Holden, Director, Soil Association

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Book SynopsisThis stylishly illustrated publication is the first-ever cookery book to come from within the Royal Household. Written by the Royal Chef, it enables the reader to recreate a selection of authentic dishes prepared and served to Her Majesty The Queen and the Royal Family.With an emphasis on sophisticated seasonal cooking and fresh, local ingredients, the recipes will cater for a variety of occasions and range in both scope and scale, with offerings for both new and experienced cooks. The book elaborates on the recipes with tips on enter taining and inspirational ideas for preparation and presentation, including illustrations and explanations of the choice of china, decorations and flowers that accompany royal meals.Also included are fascinating snapshot details of the history of royal dining and entertaining taken from the Royal Library and Archives atWindsor Castle.

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Book SynopsisUnless you are a farmer, grower, or food expert, I bet your knowledge of what's in season and when is pretty slim. Despite a renaissance in British home cooking, coupled with a rediscovery of local produce through farmers' markets and enthusiastic celebrity chefs, many of us are missing some pretty crucial information. I mean, what's the use of a fancy gooseberry recipe in November?You want to know what's good to eat now? And why? Without pouring through stacks of recipe books? You need this book. Seasonal Food is organized into twelve chapters, one for each month of the year. Each chapter starts with a brief story about the month itself (what's happening in the farming calendar, food-related customs and traditions), followed by narrative sections covering what's in prime season - fruit and veg, meat, fish and other seasonally-influenced produce such as cheeses. There are recipes with information such as traditions, best regions etc and other basic suggestions about preparation. And new for this edition and in response to a growing sophistication in seasonal eating in the UK, it features gourmet foods that you can't source locally. Discover when to get the finest nectarines or the best month to treat yourself to Vacherin cheese.Trade ReviewA must for the discriminatingly greedy -- Andrew Marr * Daily Telegraph *This guide to food and the seasons is not a preachy, finger-wagging tome. It is written with a real delight in food and produce... and tells you not just when things are in their natural seasons, but when and why certain foods taste better at certain times of the year - and how to cook them -- Aileen Reid * Sunday Telegraph *The perfect reference book for all keen cooks, for all those fed up with all year round strawberries, and for all those who want an affinity for the seasons -- Antony Worrall ThompsonI like Paul Waddington's book. It seemed to me more than what it says on the cover with equally important advice on when things will actually be at their best. Obviously a labour of love for the author as well as a valuable companion for his reader -- Shaun HillA superb book and a must for anyone even remotely interested in cooking * Highland News *

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Book SynopsisWith a slow cooker, making your own soup has never been simpler. Pile in the ingredients and let the machine do it all, while you're out at work or play. Soups are economic, satisfying, nourishing and delicious - and quick to prepare for a slow cooker. In this book you will find simple soups, hearty soups, summer soups and winter soups, traditional soups, and of course soups that you can serve as impressive starters. There are also some easy ideas for accompaniments to your soup, from making your own wholemeal and soda bread, to quick cheese and herb croutons. You will find over 100 recipes to suit any occasion. There is also a chapter of hints and tips on using your slow cooker.

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Book Synopsis'Not everyone can keep a cow, but everyone can make cheese.' This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to make a simple cheese; and how to produce some of the worlds speciality cheeses such as Roquefort, Brie and Edam. You will find recipes for making many cheeses at home. Whether you are making a cheese cake, a ricotta-based pudding or a stonking salty blue, this book is a cheese lover's guide to making their own favourite food - and there are some recipes for the biscuits to go with it, too. Contents: Cheese: The Miracle Food; How Cheese is Made; Milk, Starters and Other Ingredients; Cheese-making Equipment; Basic Cheese-Making; Hard Cheeses; Soft Cheeses; Cheddar; Blue Cheese; Goats Cheese; European Cheeses; British Cheeses; Manufactured Cheeses; Cooking with Cheese; Cheese for Sweets; Common Cheese-making Problems; Index.Trade Review'After giving us the once-over about the basics of cheese making, we then get to the nitty-gritty with Paul's wonderfully researched cheese-making recipes.' Rochdale Observer. 'This is a cracker of a book. Beautifully laid out and written. If you are considering developing your cheese making skills and becoming abit more self sufficient I thoroughly recommend this book.' www.cottagesmallholder.com.Table of ContentsCheese: The Miracle Food; How Cheese is Made; Milk, Starters and Other Ingredients; Cheese-making Equipment; Basic Cheese-Making; Hard Cheeses; Soft Cheeses; Cheddar; Blue Cheese; Goats Cheese; European Cheeses; British Cheeses; Manufactured Cheeses; Cooking with Cheese; Cheese for Sweets; Common Cheese-making Problems; Index.

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Book SynopsisNutritionist Sarah Flower has been a big fan of the Halogen Oven since its launch and uses her own every day to cook for her family. Following her bestselling The Everyday Halogen Oven Cookbook, she shows you how versatile your Halogen Oven can be and how you can use it to bake bread, cupcakes, cakes, pastries, biscuits, puddings and savouries. Whether you're baking for coffee breaks, tea time, picnics, or any family occasion you'll find nearly 150 savoury and sweet treats in this book, including many of your favourites - plus lots of new baking ideas. This is a book of indulgence, baking and yumminess - grab your pinny and get cooking!Contents:Introduction1. Using Your Halogen Oven2. Top Baking Tips3. Tasty Savouries4. The Bakery - Bread and More...5. Cupcakes, Muffins and Fairy Dust6. Sugar, Spice and All Things Nice - Great Cakes and Fancies7. The Coffee Break - Dunkable Biscuits and Treats8. Tart it Up and Roll It Out9. The Big Finish - Delightful DessertsIndex.Table of ContentsIntroduction; 1. Using Your Halogen Oven; 2. Top Baking Tips; 3. Tasty Savouries; 4. The Bakery - Bread and More...; 5. Cupcakes, Muffins and Fairy Dust; 6. Sugar, Spice and All Things Nice - Great Cakes and Fancies; 7. The Coffee Break - Dunkable Biscuits and Treats; 8. Tart it Up and Roll It Out; 9. The Big Finish - Delightful Desserts; Index.

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Book SynopsisThere are many interesting drinks that have been lost to time, but some, such as cider, mead (which has been around since about 7000BC) and perry are reinventing themselves. This book explains where and when to find your raw materials and what sort of equipment you'll need. It includes delicious recipes that use common and less common fruits. It will also show you how to cut (expensive) corners without cutting corners on quality.Contents: About the author; Introduction; 1. The History of Brewing; 2. Apple Varieties; 3. Types of Honey; 4. Making Cider - Hawky's Way; 5. Making Scrumpy; 6. Making Your Own Infusions; 7. A Taste of the Middle East; 8. Making Perry; 9. Making Mead; 10. Making Beer; 11. Ireland on my Mind, and my Liver; 12. Making Country Wines; Index.Table of ContentsAbout the author; Introduction; 1. The History of Brewing; 2. Apple Varieties; 3. Types of Honey; 4. Making Cider - Hawky's Way; 5. Making Scrumpy; 6. Making Your Own Infusions; 7. A Taste of the Middle East; 8. Making Perry; 9. Making Mead; 10. Making Beer; 11. Ireland on my Mind, and my Liver; 12. Making Country Wines; Index.

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Book SynopsisIf you are told that you must follow a wheat, gluten or dairy free diet, where do you begin to work out what you can eat safely? One thing is for sure you will have to start cooking for yourself at home since there are very few ready meals available that will be suitable for your restricted diet. The simplest and safest course is to prepare your own meals, that way you will know for certain that your food does not include any hidden ingredients that might trigger your allergy or intolerance. Many people find cooking becomes a tyranny if they have to make family meals and then a small portion of allergy free food for one person. Simpler by far to prepare recipes that are delicious for the entire family. But if you have been used to relying on ready prepared meals you may not be a confident cook or you may not have a repertoire of dishes to rely on. This book will help you build up your confidence and encourage you to cook so often that you will become a stress-free cook. The recipes are smart, modern, international and anything but depriving by using alternative ingredients such as coconut milk and rice flour. It provides recipes for all those meals, snacks, cakes and biscuits you have been used to picking up ready-made in the supermarket - soups, sauces, lasagne, macaroni cheese, fish pie, burgers, casseroles, muffins, cup cakes, Christmas cake, cheesecake, crumble, apple pie, sausage rolls, quiche, pitta bread as well as that much loved favourite sticky toffee pudding. There are also recipes for special occasions - from Christmas and birthdays to entertaining.

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Book SynopsisBefore Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of The Best of but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeths many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up South Wind Through the Kitchen are drawn from all Elizabeth Davids books, namely A Book of Mediterranean Food, French Country Cooking, Italian Food, Sumer Cooking, French Provincial Cooking, Spices, Salt and Aromatics in the English Kitchen, English Bread and Yeast Cookery, An Omelette and a Glass of Wine, and Harvest of the Cold Months. There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.

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Book SynopsisRecipes, tips and ideas to help you eat well, pay less and save the planet. Created by young people, The Green Teen Cookbook contains over 80 mouth-watering recipes that won't cost the earth. Going green is hard to do - especially when it comes to food. The Green Teen Cookbook cuts through all that chaos and shows teens how to shop smarter, cook more consciously, and eat a healthier diet. And in addition to the incredible recipes (created for teens, by teens), the book also includes: • Tips on how to shop on a budget and get the most out of what you already have at home • A seasonal key that ensures the freshness of the recipes (and a minimal carbon footprint) • Essays on ethical eating, and photos for all the recipes For all those who care about what they eat, and where it comes from, The Green Teen Cookbook is more than just another set of recipes: it's an all-in-one guide for going green and eating well.Trade Review'The perfect antidote to our takeaway crazy food habits and will help kick the air mile addiction...a good balance between presenting the opinions for ethical eating without being a preachy bible of eco warriorism.' Miriam Chapman for Refer Plus www.referplus.org.uk 'This is real cooking...a revolutionary little gem in its own right... This is quite political. And so it should be. What really matters is what's going on at ground level...the writers are real teens... there is no talking down... it's appealing, lively, and makes you want to try the recipes.' thesinglegourmettraveleller.wordpress.com 'This fabulous cookbook has been shortlisted for The People's Book Prize and been featured in The Sunday Times Oxford Literary Festival and in the Gourmand Magazine. This cookbook and rough guide to ethical eating is not just for teens though, it's for everyone who wants to eat well, pay less and save the planet! My soon to be 12 y/o loved this book...a great gift for teenagers of all ages and has great advice for everyone to live by. I've cooked some of the recipes from it and they taste delicious!' @NotAllAboutBoys 'a basic guide to cooking in-season, environmentally sound produce and seriously delicious food - all on a budget...kudos to The Green Teen Cookbook for converting me from a reluctant cook (as my parents will tell you) to someone who actually quite liked the feeling of preparing a meal!' utterlyscrummyblogspot.co.ukTable of ContentsForeword A Guide to Seasonal Cooking Measurement Conversion Table Part 1: A Rough Guide To Ethical Eating How to eat seasonally Why eat healthily? What is fair trade? How to source local products Organic food The ethics of vegetarianism Processed foods and additives Freeganism The supermarket superpower Glossary: Larder, Quick Fire recipes, Kitchen safety Part 2: Recipes That Don’t Cost The Earth Breakfast On The Go Lunch Munch Meals To Impress Tapas For Parties Emergency Meals and T.V. Dinners Sweet Treats That Are Good For You Snacks and Smoothies Do-It-Yourself Index

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Book SynopsisIncludes over 100 recipes from the repertoire that has made Terra a Terre the most talked about vegetarian restaurant in Britain.

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