Food & Drink Books

Book SynopsisThe Manchester Cook Book: Second Helpings celebrates the best of the city's food scene and follows on from the best-selling first edition released in 2015. Showcasing how Manchester's food scene has developed in the last three years, the book features more than 40 recipes and stories from some of the city's finest local restaurants, delis, gastro pubs, farm shops, cafes and local suppliers. It includes recipes from former MasterChef winner Simon Wood, whose restaurant opened just off Deansgate last year. There are also inclusions from Indian street food and craft beer meisters Bundobust, The Victorian Chophouse Company, and Chorlton-based crowdfunded bar, restaurant and bakery, The Creameries, run by Great British Menu contestant and award-winning chef Mary-Ellen McTague. But it's not all restaurants and cafes here; hipster convenience store and coffee house Ancoats General Store are a part of the book, alongside the Real Junk Food Manchester, who transform what would otherwise go to waste into amazing meals on a pay-as-you-feel basis. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there's lots for you here.

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Book SynopsisThe Edinburgh and East Cook Book is the latest in the `Get Stuck In’ series of regional cook books from Meze Publishing. It celebrates the best of the area’s food and drink scene with over 25 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across Edinburgh and the east coast of Scotland including St Andrews, St Monans and Newport-on-Tay. Among this line-up are The Newport – a fine dining restaurant by MasterChef winner Jamie Scott – and the recently opened Fhior, as well as successful local brand Pickering’s Gin, bistro revolutionaries Pie Not and community-focused Stockbridge Market. Fish and seafood from Scotland’s beautiful eastern coastline makes its way throughout the book, telling the stories of those who proudly source and showcase the best produce from their native land and sea. Whether you are a novice in the kitchen or a budding master chef, this book has recipes to suit all tastes, and also reflects the wonderful melting pot of cuisines in Scotland’s capital city from Swedish and Brazilian to Japanese and modern Scottish dining.

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Book SynopsisThe Bristol and Bath Cook Book is the latest in the `Get Stuck In' series of regional cook books from Meze Publishing and follows on from the original best-selling title (The Bristol Cook Book released in 2016). It celebrates the best of the area's food and drink scene with over 40 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across the region. Among this line-up are Pinkmans Bakery, featured in The Sunday Times Top 25 bakeries in the UK, The Fish Shop, a local fishmonger with two sites offering mail order delivery and fish filleting courses, Pasture, a Bristol steak restaurant with in-house butchers and open kitchen and Castle Farm in Midford, a cafe offering cookery classes and supper clubs on an organic farm. So whether you are a novice in the kitchen or a budding master chef, this book has recipes to suit all tastes, and also reflects the wonderful melting pot of cuisines in a beautiful part of the country.

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Book SynopsisRazzak Mirjan and his family set up Beder, a charity in honour of his younger brother who sadly took his own life at the age of 18 in 2017, to raise awareness around mental health and suicide prevention. This autumn they launch their first cook book, From Beder's Kitchen, a collection of recipes and stories from amazing foodies around the world, including head and executive chefs at some of the UK's leading restaurants, MasterChef winners, TV chefs, food bloggers, nutritionists, best-selling authors, newspaper journalists, Bake Off winners, mental health advocates and general foodies. There are 90 contributors in all, each sharing their favourite recipe as well as their reflections on looking after their mental health and how cooking has played a part. Among those to take part are: Gordon Ramsay, world famous chef and TV personality; Yotam Ottolenghi, restaurateur, chef and best-selling author; Atul Kochhar, chef and TV regular; Carla Henriques, executive pastry chef at Hawksmoor; Romy Gill, chef and TV regular; Judy Joo, host of Korean Food Made Simple; Michael Zee, author and creator of Symmetry Breakfast; Joudie Kalla, author of Palestine on a Plate; Jack Blumenthal, chef and son of Heston; David Atherton, Great British Bake Off 2019 winner; Liz Earle, writer, TV presenter and author; Miles Kirby, chef director at Caravan. Dishes are divided into 5 chapters: Start Your Day The Right Way, Happy Gut Happy Life, Fast Food (But Not As You Know It), Soul Food and Sweet Treats. Recipes include: Tahini Chicken Schnitzel from Yotam Ottolenghi; Beef Fajitas with Sour Cream & Guacamole from Gordon Ramsay; Coconut & Fermented Turmeric Rebus Roast Cauliflower from chef Daniel Watkins; Bourbon BBQ Turkey Tarragon Burger from MasterChef winner Simon Wood; and Olive Oil, Almond, Apricot & Tahini Cake from 2019 MasterChef winner Irini Tzortzoglou. About Beder Beder takes a unique approach to softly raising awareness around mental health and suicide prevention. Beder intends to increase understanding and reduce fear around the topics of mental health and suicide in order to conquer the stigma surrounding these incredibly important, yet underestimated, issues. Beder has partnered with YoungMinds, a leading mental health charity, and Samaritans, an established and highly respected charity, working across the UK and Ireland focused on reducing suicide. The aims of these partnerships are to harness the specialist knowledge of each charity, as well as promote and further both charities' incredible work. You can find out more information about Beder at www.beder.org.uk and @beder_uk on social media.

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Book SynopsisThe Little Book of Sheffield comes at a time when local indies need all the support they can get. An in-depth guide to best independent businesses in the Steel City, this book casts a gaze over the makers, producers, retailers, cafes, bars and restaurants that make the city hum. With a foreword from iconic Sheffield institution Henderson's Relish, The Little Book of Sheffield features the likes of Exposed Magazine, True North Brewery, Locksley Gin, Moss Valley Meats, Freshmans Vintage, Birds Yard, The Mowbray, Jameson's Tearooms and The Famous Sheffield Shop... all telling their stories and celebrating what makes them and the city unique. The book is also proud to be part of Sheffield City Council's 'Make Yourself At Home' campaign.

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Book SynopsisGalley is a unique new cookbook that will resonate with anyone who has a connection to the Royal Navy, as well as keen cooks who enjoy entertaining and cooking restaurant-quality food. It shines a light on the incredible skill and talent found within this demanding industry, thanks to the contributions of 20 professional chefs - all with a connection to the Royal Navy - who have shared their recipes and career journeys. The book also features a foreword by The Princess Royal, patron of the Royal Navy and Royal Marines Charity, and a recipe by Michel Roux Jr. It's pages are packed with insights into Navy life and traditions, from the strictly observed toasts of Trafalgar Night, commemorating Lord Admiral Nelson's victory in battle, to the story of how a handwritten recipe book by a naval chef in World War II came to light. Galley offers inspiration and information in a book like no other that supports a highly deserving cause.

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Book SynopsisBehind The Pass is a unique showcase of the very best chefs across the UK, offering readers an unprecedented insight into the minds of seasoned professionals and rising stars within the culinary world. Each chapter takes a deep dive 'behind the pass' to share the perspective, passion, creativity and knowledge of the talented chefs and restauranteurs who have generously shared their recipes and stories. The book features a mouth-watering range of complex restaurant dishes, delicious desserts, achievable home cooking and weekend projects for any adventurous cook. Discover why these chefs are the ones to watch in the industry, pick up cooking tips that will transform your own kitchen, and enjoy the stunning imagery of some of the UK's best cuisine.

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Book SynopsisOz Clarke is recognized the world over as one of the leading experts on wine and this new book, Oz Clarke's World of Wine, is an entertaining yet authoritative guide to the world of wine that has grown out of all recognition in the last 20 years. The book covers all you need to know about Oz’s favourite wines, grapes and top vineyards and wine regions. In his trademark lively and opinionated prose, Oz takes the reader on a 'grand tour' of the great wine regions of the world, explaining the flavours behind different wines and how to find the wine you want, from Vancouver Island in the west to the coast of China in the east. He will inspire the reader to be adventurous in his choices of wines to drink and to make the best of the wonderful world of wine. Illustrated with photographs of stunning wine landscapes and detailed, maps of key wine countries and regions, this book illustrates and explains the vital connections between wine and its landscape. Fundamental to the understanding of wine is a sense of place – knowing which country, which region, which hillside and which vineyard a wine comes from adds enormously to the pleasure of drinking it.

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Book SynopsisFeaturing 75 refreshing recipes, this book is the ultimate gift for ice cream fans.In a small converted greengrocers in south London (her ice cream shed), Kitty Travers creates an array of iced delights - fresh ice creams that taste of the real, whole fruits; hand-made choc ices that crack open to reveal layers of playful pastel-coloured flavours; juice-drenched granitas to be stuffed into brioche buns with fresh cream; and eye-popping, palate-tickling sorbets.La Grotta Ices is the culmination of Kitty's obsessive exploration and research into 75 ice cream, sorbet and granita recipes. Sunlit flavours and far flung traditions pervade Kitty's ice creams as well as her ultimate inspiration: nature. La Grotta celebrates ripe seasonal fruits and the true artistry of real ice cream through inventive flavours and pure, natural ingredients. 'Kitty is an ice cream magician, her flavours are total food alchemy, it's like she's climbed inside my head and come up with my dream flavours. I am spellbound' Anna JonesTrade ReviewKitty is an ice cream magician, her flavours are total food alchemy, it's like she's climbed inside my head and come up with my dream flavours. I am spellbound. * Anna Jones *The ice cream queen. This wonderful book will have you knocking up batches of amazing ice cream in no time. * Justin Gellatly *Bellissimo. A joyous, imaginative book filled with stories of chasing flavours ... A bit like being let in on a secret, a bit magic * Rachel Roddy *A gorgeous book ... I love her quirky yet spot on flavour combinations * Skye Gyngell *This is the foundation text both for those who just want to ice their cream, as well as seekers of freezer cabinet ecstasy * Strong Words *

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Book Synopsis'Nourishing, delicious, healthy, original food' VogueLucy Carr-Ellison and Jemima Jones are the inimitable pair behind Tart London - the peerless boutique caterers, pop-up kitchen pros and ES Magazine columnists who have been bringing bold and bright food to the London scene since they first started in 2012. This book is about their approach to cooking and eating - creating colourful, fresh and wholesome meals to share and enjoy, always with a fun and fuss-free attitude. Whether you're looking for a weeknight one-pot wonder that can bubble away while you get on with a glass of wine, a splendid brunch to surprise your friends, or the perfect menu for a long and lazy lunch, Lucy and Jemima have the key to honest, full-flavoured and effortlessly enjoyable eating. From deeply spiced Goan baked eggs or home-baked broccoli and taleggio flatbreads to smoky fish tacos or saffron-roasted tomatoes with labneh and crispy chickpeas, it's easy to have a little of what you fancy, whenever you fancy it. A Love of Eating is all about naturally good food that is a pleasure to make and a pleasure to eat. Trade ReviewA perfect balance of style and substance -- Juanita Coulson * The Lady *It’s a gorgeous-looking book… I want to live in its perfectly curated pages -- Harriet Addison * The Times, **Books of the Year** *Nourishing, delicious, healthy, original food * Vogue *Best food in London, I could just watch these girls all day * Sienna Miller *Really tasty. Our favourite on-shoot cooks * Tim Walker *

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Book SynopsisA gourmet, bite-sized guide to 25 of the best cities in Europe for foodies to visit. Foodie City Breaks: Europe is a gourmet, bite-sized guide to 25 of the best cities in Europe for foodies to visit. Want to know the best brunch spot in Berlin, where you can sample the finest pintxos in San Sebastian, or fancy tucking into the tastiest dishes in Copenhagen – Europe’s hottest foodie destination? Need a place for the perfect dinner date in London or want to get off the tourist trail and learn where the locals go in Paris? With its blend of venerable culinary destinations such as Bologna and Barcelona, to cutting-edge cities like Berlin or up-and-comers including Tallinn and Edinburgh, Foodie City Breaks: Europe will provide you with a snapshot of 25 European culinary capitals, each with 10 recommendations any self-respecting foodie simply must try. It’s the perfect travel companion for a long weekend, with all the hard work and research done for you. Simply pick a place to eat and tuck in.

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Book SynopsisMany of us, for various reasons, are trying to reduce the amount of meat and dairy in our diets but are reluctant to let go of our favourite foods.When chef Sam Murphy decided to change her lifestyle, originally just to lose weight and have a more balanced diet, she assumed that her days of eating pizzas, burgers and brownies were over. But after experimenting in the kitchen, Sam realized that she could still eat all of those irresistibly indulgent dishes while looking after herself and the world around her.Bringing all of Sam's best recipes together, this incredible collection includes delicious, healthy options for breakfast, lunch and dinner, as well as sides, salads, sauces, smoothies and desserts. It features Sam's recipes for:Spaghetti CarbonaraChickpea Chilli Cheese ToastiesLoaded Vegan Hot DogsSalted Caramel BrowniesCookie Dough CerealThe Vegan Big MacAnd many, many more.Whether you're looking to go without meat or dairy every day, every week or just once a month, or if you just want to indulge in guilty food without the guilt, Beautifully Real Food is the perfect guide to making meals you can really enjoy.

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Book SynopsisThe Art of Arabic Coffee celebrates the subtle beauty and fascinating history of this aromatic beverage, which over the centuries has become an essential feature of Arab culture and society. The art of cultivating, roasting and preparing coffee was first honed in Arabia. It is an inseparable part of almost all social occasions, celebrations, ceremonies and political negotiations in the region. Driven by her infectious passion for the topic, Medina Ilyas takes readers on a journey to discover the intriguing story of Arabic coffee, detailing the events that have shaped its development and the myriad of customs, recipes and techniques that make it one of the most versatile and culturally significant beverages in the world. Through engaging stories and surprising facts, she demonstrates how the complexity and endless varieties of Arabic coffee reflect the diversity and richness of the people and cultures of the Arab world. Whether you are a seasoned Arabic coffee drinker or have yet to try it, The Art of Arabic Coffee has something for everyone. Be prepared to discover an infinite array of subtle and tantalizing flavors as you sip and indulge this precious and iconic Arabian beverage.

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Book SynopsisOz uses his trademark wit and irreverent style to teach you the basics of wine appreciation and show you how to get more out of a bottle of wine, and find out what is really inside. Have you ever gone into your local wine shop or looked at the wine list in your local bar and thought with a sense of panic ‘Help, what do I choose?’… What sort of wine do I fancy today? A refreshing white? A summery red to take on a picnic or a spicy wine to go with a winter’s stew?’ Well, Oz is here to help. Split into sections covering basics (wine at a glance, good grape guide, wine styles, from grape to glass and quick guide to countries); practical stuff (what the label tells you, the canny wine buyer, essential kit, serving and keeping wine); and becoming a wine geek (tasting wine, starting your own collection, finding out more and quick guide to names in wine). Oz will be your guide through the world of fascinating flavours and help you find the sort of wine you enjoy drinking. Dip into this book and you will find a quick, accessible guide to wine styles: what is warm and spicy or chewy and blackcurranty? He recommends wines to try; and explains what the label tells you about the taste and quality of the wine and whether it is any good or not. Soon you will be confident enough to choose between flavoursome reds such as Shiraz or Pinot Noir, and refreshing whites from Alberiño to Sauvignon Blanc. The book is divided into short, easy to read topics, with recommended wines to try covering all styles and flavours. Now is the moment to grab that glass, learn about what is inside that bottle and taste while you read…

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Book SynopsisA brand new collection of recipes from Anna Del Conte that make vegetables the star of the show. Organised in an A–Z format from aglio to zucchina, Anna presents classic dishes alongside her own personalised (many previously unpublished) recipes created throughout her years as a writer. These range from classic recipes to more adventurous dishes including panzanella, parmigiana di melanzane, fiori di zucca fritti and beetroot or pumpkin gnocchi. Whilst Anna embraces classic Italian flavours, she ensures that the vegetable in the dish is at the heart of each recipe in her signature style. This is a celebration of vegetables that praises the flavour and texture of each individual root, squash, herb and pulse to teach a new generation of cooks how to enjoy fresh seasonal produce at any time of year.Trade Review'[The] recipes are simple and utterly beguiling. A keeper.' * The Sunday Times Ireland *‘Anna Del Conte is a food writer you’d like to have with you in the kitchen…like all of her cookbooks, this is a classic.’ * The Independent *'It wouldn't be home for me without her books on the shelves.' -- Nigella Lawson * Nigella Lawson Cookbook Corner *'[T]he doyenne of Italian cookery –Del Conte has published some of the most influential books on the subject.' * Waitrose Weekend *

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Book SynopsisExploring the five elements of cooking and eating: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance, this book explains how these elements work together and how best to use them to produce simple, delicious dishes.This is Sybil Kapoor's Sight Smell Touch Taste Sound - essential for any cook's bookshelf.

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Book Synopsis ‘Time spent with Val is not just time spent in wonderful company but with an intelligent, proper cook – I could sit at a table with this man for days. He cooks like he eats; just delicious, delicious food.’ Angela Hartnett, Chef Ultimately, this is a story book with food in it. Valentine Warner presents a collection of personal stories, seasoned with recipes, to read and make in both happy and troubled times; a book of ‘comfort’ food in the truest sense of the word. From the aching simplicity of toast with butter to the isolation of cooking for one and the pleasure of returning to heart-warming wholesome slow-roasts, one-pot suppers and more – this book is about enjoyment, grief, restlessness, disasters and success. Organised chronologically and featuring 75 recipes, The Consolation of Food recognises the affirmative powers of time spent foraging or fishing for ingredients, and of cooking; to soothe the soul, to lift our spirits and to celebrate the pure life-changing and life-affirming joy of good food.Trade Review'A touching, honest and often funny read' * The Spectator, 'Best Cookbooks of 2019’ *'A charming meandering and erudite patchwork of life-affirming musings to dip into or to gorge in a single sitting' * Waitrose Weekend *

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Book SynopsisAbout one in five of the population are intolerant to the food that they eat. Most have sensitivities to a range of different foods making preparing food a nightmare and sitting down to a meal can be torture. What can they eat without getting ill or running the risk of nutritional deficiency? What can they cook for their family and friends? Cooking for the Sensitive Gut is the perfect guide to how you can restrict the ingredients that cause you problems and still prepare a whole range of recipes that are simple and fun to cook and delicious to eat. From fresh and healthy breakfast ideas, to wholesome mains such as Butternut Squash and Coconut Laksa, cooking for the sensitive gut has never been so easy. Straightforward and authoritative advice from a gastroenterologist and nutritionist means it's never been so easy to learn how to treat your tummy well.

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Book SynopsisCan you have your meat and eat it too? An ethical cookbook for readers of Michael Pollan, Jonathan Safran Foer's Eating Animals, Fergus Henderson, Hugh Fearnley-Whittingstall and Matthew Evans.'Heartfelt and wonderfully written, this is the kind of cookbook only butchers who think we should eat less meat could write.' MATTHEW EVANS'I can't recommend this book highly enough - science-focused but with a contagiously energetic optimism, it's the antidote to despair we so desperately need. Read it, give it to your friends, then cook for them with whole, natural food. We can start repairing our land and nourishing our souls by dinner time.' CHARLOTTE WOOD'It is both a beautiful book but also one of great importance: well written, great stories and it addresses the huge topic of false beliefs promulgated by vegans and others equally divorced from nature.' CHARLES MASSYWe live in an affluent era marked by an increasingly fraught relationship to food, and meat is arguably the most controversial ingredient. There is a communal ache for authenticity, for a way forward with good conscience.The Ethical Omnivore explores the solution: living with a conscience; asking the right questions of whomever sells you meat or of the labels you read; and learning how to respect the animal so much that you're willing to cook something other than chicken breast. This book traces how animals can be raised ethically, and demonstrates some ways regenerative farmers are outstanding in how they care for their animals. It offers tried-and-tested recipes from the Feather and Bone community, from simple and easy weeknight meals to slow roasts for special occasions. And it shows all of us how to live with less impact on the animals and environment that support us. The Ethical Omnivore is a user-friendly recipe and handbook that will open your eyes to a better way to buy, cook and eat.Trade Review'Wise, informed and occasionally funny, this is the cookbook for anybody who truly cares about the meat they eat. Part anecdote, part searingly intellectual, and always heartfelt and wonderfully written, it's the kind of book only the butchers who think we should eat less meat could write. What Laura and Grant espouse is food that is better for the animals, better for the planet, better for our communities, and ultimately better for you.' MATTHEW EVANS'This book - an earthy, warmly intelligent guide to the moral and environmental implications of what and how we eat - has come at exactly the right moment. Without shying from the hard truths, and without a speck of sanctimony, the authors set out a practical, meaningful and thoroughly inspiring path to a more hopeful food future. From their passion for soil microbes to an honest description of abattoir practices to eye-opening truths about the horrifying destruction caused by interventionist agriculture (including intensive vegetable farming), Dalrymple and Hilliard show us how to mend our disconnection from nature, in the process honouring those imaginative, determined farmers already quietly regenerating and healing our land. I can't recommend this book highly enough - science-focused but with a contagiously energetic optimism, it's the antidote to despair we so desperately need. Read it, give it to your friends, then cook for them with whole, natural food. We can start repairing our land and nourishing our souls by dinner time.' CHARLOTTE WOOD'It is both a beautiful book but also one of great importance: well written, great stories and it addresses the huge topic of false beliefs promulgated by vegans and others equally divorced from nature.' CHARLES MASSY'I don't think it's an exaggeration to say that this is a book that'll change some people's lives ... this is a must-read for anyone who thinks about what they eat.' JOHN LETHLEAN, The Weekend Australian Magazine'Part autobiography, part farm-narrative, part eco-analysis, part recipe omnibus, this is a book that should not work. Yet its curious hybrid genre is unified and exalted by the engaging, intelligent prose, evocative images and the fact that it's really a book about relationships. 'Every time we buy something,' the authors note, 'we vote for the system that produced it.' My advice? Buy this book. Vote. Anyone who eats anything, ever - including breatharians - should buy it, read it and shove it in every Christmas stocking you can find.' DR ELIZABETH FARRELLY, The Sydney Morning Herald'"Interconnectedness" is this year's buzzword but The Ethical Omnivore, written before the pandemic, explains why your food choices matter more than you probably thought.' NECIA WILDEN, The Financial Review'Beautiful book by one of our most wonderful suppliers, Feather and Bone Providore - fighters for all things good and ethical in nose to tail eating.' NEIL PERRY'Full of their intelligent and witty style, sharing stories and info of meat grown like it should be, complete with recipes from farmers and chefs who are living our best ethical omnivore lives ...This is an excellent contribution to the movement to grow animals as they should be.' TAMMI JONASTable of ContentsPrefaceLet's talk1. We're all in this together: A filmmaker and a graphic designer walk into a butchery...2. Never bare the earth: Stories from the soil3. It takes all sorts: The importance of diversity4. Looking the animal in the eye: A close look at the slaughter process5. The whole animal and nothing but the animal: The art of whole-animal butchery6. Delicious on the inside: We are what our food eatsLet's eat7. I can do that: Short and fat(s)8. You could do this: Longer and slower but not harder9. You should do this: At least onceOur guiding principlesAcknowledgmentsFurther ReadingIndex

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Book SynopsisMade For You: Autumn is a seasonal selection of recipes perfect for sharing and celebrating. Filled with clever ideas on how to cook, pack and deliver a deliciously thoughtful food package for someone you love, this collection includes a hearty venison shepherd's pie, salted peanut and white chocolate cookies, smoky zucchini and chilli hummus and a blackberry and apple crumble with home-made custard. With inspiring practical tips and beautiful photography throughout, this book is one of four in a collectable series, each not only full of gift ideas but a beautiful gift in itself.

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Book SynopsisBuy less, buy whole, use it all This practical handbook is an invitation to reduce food waste while eating generously. It's a book for people juggling real life and trying to make better choices in their kitchens. For years Alex Elliott-Howery and Jaimee Edwards, from boundary-breaking food community Cornersmith, experimented in their home kitchens to figure out how to feed their families efficiently, affordably and sustainably. The result is this invaluable guide to modern food wisdom.Structured around weekly seasonal shopping baskets, it includes:- More than 230 recipes with alternative flavour combinations so you can adapt a recipe to what you have on hand (and never get bored!)- Clever ideas to make the most of the whole ingredient so that a little goes a long way- Waste hacks for turning tired produce or offcuts into something special.Use It All offers a simple, delicious way to cook and eat by buying less, wasting less and making more with what you've got.Table of Contents'SHOPPING BASKET 1'EGGSWhiskey soursSpicy nuts and seedsToasted muesliCoconut macaronsCured egg yolkStrawberry curdMayonnaiseBaked eggsThe best vegetable sliceBROCCOLICharred broccoliTired broccoli toastiesWhole broccoli pestoLEAFY GREENSThe best green sauceWhat's-in-the-fridge tabbouleh-style saladGreen pocketsSOFT HERBSSpicy green Thai-style saucePestoSalsa verdeChimichurriPARMESANParmesan rind brothCoral's parmesan biscuitsParmesan and cracker crumbsRICOTTASalted left-over ricotta (ricotta salata)Baked ricottaSpinach and ricotta dumplings in lemon butter sauceRHUBARBRhubarb compoteRoasted rhubarb cheat's relishRhubarb ketchupRhubarb and ricotta tea cake'SHOPPING BASKET 2'A WHOLE FISHWhole baked fishCheat's marinaraFish tacosPicnic fish sandwichesRustic fish stewFish stockFish cakesSWEETCORNCorn cob stockCheat's tortillasCharred sweetcorn in their husksQuick pickled sweetcorn salsaCreamed sweetcornCornbreadA WHOLE LETTUCEStir-fried left-over lettuceSoy-pickled lettuceCharred or barbecued lettuce wedgesLettuce cupsCUCUMBERSCucumber salad with sesame seeds and peanutsGin-pickled cucumbersCharred cucumber salad with salad onions and mint oilGARLICPickled garlicRoast garlic paste for pizza, pasta and dressingsToum (Lebanese garlic dip)GREEN ONIONSLeft-over spring onion pancakesFried spring onions and flavoured oilDijon mustardPoached fruitVincotto Wine vinegarPEANUTSPeanut butterCandied peanut treatsMiso satay sauceSatay salad bowlA WHOLE PINEAPPLEPineapple skin syrupPineapple sodaCharred pineapple with honey, salt and limePineapple hot sauceWhole pineapple cake (Gluten free)MANGOESMango skin syrupMango compoteQuick mango relishMango yoghurt cake'SHOPPING BASKET 3'A WHOLE CHICKENAva's sticky kimchi chicken piecesChicken and vegetable dumplingsJude's mum's Hungarian chickenChicken meatballsThe magic poached chickenVietnamese-style chicken saladTaco Tuesday spiced shredded chickenChicken sandwichesRoast chicken scrap stockA WHOLE CAULIFLOWERWhole cauliflower bakeCauliflower frittersCauli schnitzelsTurmeric-pickled cauliflower stemsRoasted cauliflower floretsSauteed cauliflower stems and leavesRaw cauliflower saladLEEKSBraised whole leeksLeek and not-much-chicken pieSauteed leek topsFENNELShaved fennel, orange and black olive saladSpicy fennel top green sauceRoasted fennel with citrus zest and chilliBERRIESBerry jamStrawberry and fennel shrubStrawberry shrub cocktailBerry jam dropsTired berry sauceROLLED OATS, SESAME SEEDS AND TAHINIRaw muesli mixTahini-roasted muesliBircher muesliEasy homemade muesli bars'SHOPPING BASKET 4'A WHOLE CABBAGEKitchen scrap sauerkrautSauteed cabbage and appleSpicy pickled cabbageQuick cabbage curryAs you like it pancakeA lesson in making slawPOTATOESPotato pikeletsSweet potato frittersPotato peel chips!Giant potato rostiThe simplest potato gnocchiLENTILSRed lentil and potato dalEasy lentil saladLentil stewSAUSAGESTiny sausage meatballsPotato pizza with garlic, rosemary and sausageSausage rollsONIONSCaramelised onionsSticky onion relishQuick pickled red onionAPPLESSuper-quick stewed appleRescued apple chutneyLeft-over apple skin caramelHomemade scrolls'SHOPPING BASKET 5'MUSHROOMSA batch of mushroom BologneseMushroom duxelleMushroom saltDried mushroomsMushroom, rice and greens pieFried mushroom dumplingsRICERice frittersFried riceBreakfast rice porridgePilafOven-baked risottoKALEBright green garlicky kaleKale chipsKale, seaweed and sesame seasoning mixGREEN BEANSBlack pepper green beansUse it all green bean relishThe most delicious way to cook tired green beansFermented garlicky green beansGRAPESRoasted wrinkly grapesQuick pickled grapesTired grape and date pasteDRIED FRUITSWholemeal dried fruit sliceClear-out-the-pantry cookies'SHOPPING BASKET 6'SILVERBEETA batch of sauteed silverbeetSilverbeet and potato curryWhole-bunch-of-silverbeet soupSauteed silverbeet stemsSilverbeet galetteBEEF BONESBasic beef bone stockPasta in brothMinestroneCheat's ramenCreamy mushroom soupRoasted tomato soupA BUNCH OF CELERYThe most delicious way to cook tired celeryWaldorf saladQuick pickled celeryGarlicky celery leaf pestoFROZEN PEASHerby pea pureeCurried peasPea and mint soupChickpea and pea falafelCHICKPEASChickpea flatbreadsSoccaHomemade bhaji mixHummusCITRUSWhole fruit marmaladeWhole lime or lemon pickleCitrus zest butterPreserved lemons or limesPreserved lemon gremolataBlood orange tarte tatin'SHOPPING BASKET 7'A WHOLE PUMPKINAll-purpose roasted winter vegetablesWinter vegetable saladHearty roast vegetable soupCurried vegetable pocket piesSeeded pumpkin soda breadSpicy pepitasPumpkin skin and vegetable-scrap stockPumpkin and sage sauce for pasta, lasagne or ravioliBACONA BUNCH OF BEETROOTBeetroot and barley risottoBeetroot stem salsaBeetroot chocolate browniesWhole beetroot saladCARROTSVietnamese-style pickles using one carrotCarrot kimchiCarrot salad with carrot topsWOODY HERBSHealing herbal teaFlavoured herb vinegarHerby saltDRIED BEANSThe best baked beansMexican-style beans and refried beansPEARSHoney caramel roasted pearsSavoury-roasted pearsPear butterBANANASQuick banana and coconut chutneyBanana whip: the quickest ice cream everBanana chipsBlack banana jamGINGERQuick pickled gingerGinger cookiesSpicy kitchen scrap pasteUse it all loaf'SHOPPING BASKET 8'TOMATOESAll-purpose roasted tomato sauceSlow-roasted wrinkly tomatoesSemi-dried tomatoesSimple tomato saladTomato riceQuick tomato ketchupEGGPLANT, ZUCCHINI AND CAPSICUMZucchini mashZucchini, mince and bread koftaSimple zucchini saladRatatouilleSummer harvest lasagneRoasted wrinkly vegetable pickleRoasted capsicum harissaStir-fried chilli eggplantIndian eggplant kasundiHarissa-roasted eggplantCHILLIEasy sambalMake your own chilli flakesFermented chilli pasteBASILBasil pestoBasil ice creamBasil-infused boozeMINCESpiced minceLess-meat mince for burgersBreadcrumbsCroutonsCrackers from old breadFrench toastPanzanella STONE FRUITSPlum and honey ice blocksSimple peach saladGrilled peaches with honey and saltHomemade jamCornersmith muffins

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Book SynopsisThe perfect pesto. The best bouillabaisse. The purest paella. A river of gold flows through western Italy, southern France and eastern Spain. It's the olive oil that links three great cuisines, along with a love of garlic, anchovies, peppers, fresh herbs and seasonal vegetables. In stories and recipes, and beautiful location photography, Coastline explores the legacy of the ancient Greeks, the Romans, the Arabs and the Vikings, who left the gift of a 'cuisine of the sun', flavoured with generosity and conviviality.

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Book SynopsisPassionate about hummus, Ronen Givon and Christian Mouysset celebrate the versatile and healthy dip.A true staple of the Middle East and the Mediterranean they venture further afield than your standard supermarket selection to bring out surprising and delicious flavour combinations to tickle the tastebuds.Enter into Ronen and Christian''s Levantine Kitchen to learn how to make the perfect hummus every time, the ultimate hummus swirl and hummus toppings from different world cuisines to spice them up. As well as this there are recipes for soups, salads and sauces and Mediterranean favourites such as falafel, flatbreads, labaneh, tabouleh and green tahini. With over 60 recipes to impress friends and family with a varied mezze spread, this is an essential for any cookery shelf. Hummus is a star; not just a delicious dip.Chapters include: The Levantine Kitchen, Making Hummus, Toppings for Hummus, Falafel and Wraps, Soups, Salads, Breads and Sauces, Desserts, Drinks and Quick Snacks. Hummus also includes a free-from list to making meal planning as easy as possible.

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Book SynopsisIt’s free, it’s fun and it’s very tasty! Harvesting your own produce from the hedgerows, meadows and woods rather than just ordering food online from the supermarket is all the rage with both towndwellers and countryfolk. Why not treat yourself to fruit leather, cheese, rose petal syrup or a wickedly alcoholic drink? It’s free, it’s fun and it’s very tasty! Harvesting your own produce from the hedgerows, meadows and woods rather than just ordering food online from the supermarket is all the rage with both towndwellers and countryfolk. The joy of turning nature’s bounty into delicious produce to enjoy with the family or to use to make a lovely gift is being rediscovered in kitchens across the country. Explore the deliciously different flavours of wild food, from bilberries and nettles to hazelnuts and damsons – all of which are free for the picking. Learn how to use a range of wild foods creatively in over 100 easy recipes, ranging from jams, jellies and chutneys to starters, main courses, cakes, puds, cocktails and cordials. With chapters on Flowers & Hips, Leaves, Berries, Fruit with Stones, Fruit with Pips and Nuts, why not treat yourself to fruit leather, cheese, rose petal syrup or a wickedly alcoholic drink?

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Book Synopsis80 recipes for home-cooked meals that will make your day. From the National Trust's cafes. Meals that make your day The National Trust's cafés are a British institution, enjoyed by the millions of people who visit its historic houses and sites every year. For some, a stop at the café is a bonus; for others, it's the main event. Either way, it promises delicious, hearty food that tastes like the very best home cooking. Over 80 of the recipes are in this book. Starters, mains, salads, desserts – everything you need. Recipes include: wild mushroom & barley soup; chicken, leek & tarragon pie; spring vegetable risotto; sausage & fennel seed pasta with spinach; spiced apple & plum crumble; rhubarb & ginger cheesecake. It's not just the classics and favourites that you might expect, but twists and new takes too – whether it's unusual ingredients (for example lemon & thyme sprouts; pea and mint scotch egg) or vegetarian and vegan options (chili non-carne; vegan pasty; vegan chocolate fudge cake). The recipes highlight seasonality and sustainability throughout – the National Trust's cafés are at the forefront of both areas.

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Book Synopsis Happy Vegan Comfort Food is the exact book that Karoline Jönsson would have wanted when she first became a vegan. Back then she was both hungry and bewildered by this new lifestyle. In order to help guide new vegans, Karoline has gathered her most indispensable recipes: dishes that provide a good basis and that can be used in various flavour combinations; food that adds warmth and comfort; delicious meals to simplify everyday life. Karoline invites us into her home and to her table to enjoy dinner, breakfast and snacks and the classic food that we always come back to when we think of home. Whether you are cutting down on your meat intake, starting a new vegan diet, or looking for fresh ideas to make dishes like Paella, Colcannon, and Frittatas, Karoline Jönsson, the author of bestselling Happy Vegan Christmas, is here to inspire you. Happy Vegan Comfort Food is a collection of dishes that always work and always taste good. The book is divided into sections:From scratch – how to make your own tofu, oat cream for cooking and tempeh.In the frying pan – dishes such as vegetable fritters, okonomiyaki (Japanese pancakes), scrambled tofuIn the pot – soups, daal and stewsIn the oven – gratins and jacket potatoes with delicious fillingsTrade Review"Instead of being all about what the author doesn’t or won’t eat, the cookbook is a wholehearted embrace of really good food that—oh, by the way—is entirely plant-based. Rarely does Jönsson fall back on meat analogs. She does use tofu and seitan, although not obsessively, and she includes recipes for making them from scratch." — HUNGRY TRAVELERS

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Book SynopsisRosemary Barrons Flavours of Greece was first published in 1991 and has never gone out of print. It is now generally regarded as the most authentic and authoritative collection of Greek recipes. It was chosen as an Editor's Choice in The New York Times in the year of its publication and it is the only recipe book listed in The Rough Guide to Greece and The Rough Guide to the Greek Islands.

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Book Synopsis'To write about the foods of all the countries that surround the Mediterranean could seem an impossibly ambitious task. Some fifteen countries border the sea, to say nothing of its many islands, and they span three continents. Yet when one starts to consider the matter it becomes clear that all these countries have a great deal in common, and the task seems simpler than first imagined. It is as if the sea itself has imposed a strong unifying effect on the areas surrounding it. Different as the countries may be, in terms of race, politics, religion and culture, in the end we are forced to acknowledge that food is based on quite other matters.' So says Arabella Boxer in the Introduction to her meticulously researched and beautifully organized book which constitutes a gastronomic grand tour of the region where spices, olives, tomatoes, yogurt, salads, fruit and the clever use of fish and meat combine so satisfyingly and memorably. Within these pages she conjures up the rich and colourful world of Mediterranean food.

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Book SynopsisTapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalisingly delicious and easy to prepare, they are perfect for all kinds of occasions. The recipes and suggestions in this book demonstrate how simple ingredients can be quickly transformed into mini feasts designed to delight the senses. Among the recipes are salted almonds, bread with olive oil and garlic, salt cod, asparagus with 2 sauces, chicory and blue cheese, mushrooms with garlic and rosemary, aubergine puree, broad beans with ham, tortilla, pickled sardines, spiced mackerel, lamb ribs with paprika, beef in red wine, potted game, croquettes, empanadas and many, many more. In addition there is plenty of helpful advice including a selection of menus that show how to combine tapas to provide meals for every occasion – such as spring, summer, autumn and winter parties, children’s tapas party, vegetarian tapas party and a no-cook tapas menu. The wealth of background information and the superb collection of recipes vividly evokes the spirit of a country where food is the essence of the community.

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Book SynopsisGo vegan in a bowl - that's what happiness tastes like! Really tasty and so healthy: Buddha bowls are fun and easy to prepare - and all without animal products. In Vegan Buddha Bowls the author has put together over 50 recipes for breakfasts, salads, bowls for during the week, dinner and dessert bowls - from smoothie bowls to stews and sweet bowls. This brings the vegan kitchen into the spotlight with a diverse selection full of essential nutrients, fresh ingredients and aromatic spices. The first cookbook full of Buddha bowls without animal products Over 50 recipes for varied and sustainable enjoyment from morning to night New inspiration for a balanced weekly plan Vegan dressing recipes and topping ideas Salted caramel date bowl, Asian rainbow bowl, chickpea and sweet potato goulash or jackfruit nacho bowl - there is something for every taste. Many healthy ingredients, flavours and different textures come together to create a harmonious whole.

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Book SynopsisThis is the perfect guide for every budding forager. Exquisitely illustrated with full-colour paintings of all the plants and herbs in the book, ranging from dandelion and sorrel to sea beet and samphire, Edible Wild Plants and Herbs is both a cookbook and field guide to the identification and use of foodstuffs from the wild. There are almost 400 recipes covering nearly 100 different plant varieties and the illustrations, drawn from life by one of the country’s leading botanical artists, show the edible parts of the plants at their peak time for picking. In addition there is a calendar indicating what plants to look for at each season of the year, information on where the plants are found and how to identify them. In the past the home kitchen provided a family with all its medicines and cosmetics as well as its food, wine, pickles and preserves. Our ancestors were resourceful and imaginative and very much in tune with nature; this book recaptures their harmonious, sustainable way of life by setting down for the modern reader all that knowledge and lore. There are recipes for soups, sauces, main dishes, salads, pickles, jams, sorbets, as well as teas, syrups and lotions. Published originally in 1980 under the title All Good Things Around Us, this book became a classic work on the subject. It has been entirely revised and updated and redesigned with new recipes and information.

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Book SynopsisCook with Joan Roca teaches step-by-step, with over 2,000 photographs, the main techniques for preparation, cooking and preservation of foods. He also explains the essential basics and foundations of culinary skills. This book shares twenty-five years of professional knowledge in an easy, visual and educational manner: boiling, frying, curing, pickling, blanching, marinating, grilling, smoking, and many other essential techniques that you can put into practice with a selection of easy, delicious recipes. This is a definitive guide to the secrets of cooking. The book demonstrates every aspect of cookery: how to organize the weekly shop, the basic tools, the essential cuts, taking care of food, seasonal products, tricks and advice to optimize your cooking and the best way to conserve ingredients, plus a selection of simple recipes that put all the techniques described in the book into practice. In these pages one of the world’s greatest chefs teaches you everything you need to know to become a truly accomplished culinary professional.

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Book SynopsisArto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavoured yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate.

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Book SynopsisThe Greens Cookbook is a rarity; it is a book that created a revolution in cooking when it first appeared in 1987. It has now become a classic and had been unavailable in the UK for many years. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay.

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Book SynopsisIntermittent fasting has emerged as an evidence-based revolution in health and wellness. And even if you usually eat meat and fish, why not do a plant-based intermittent fasting reset? You can start at any time and lose weight while still eating the foods you love. In the popular 16:8 method, you eat 2 to 3 times over 8 hours, then fast for 16 hours (which, of course, includes time spent asleep). The result can be astounding: weight loss, a stronger immune system, increased longevity and so much more. Let Petra Bracht, General Practitioner and Naturopath, and recipe developer Mira Flatt guide you through the transition to a fasting lifestyle, with medically supported advice and over 80 satisfying vegan recipes including ideas for lunch, such as Rainbow Summer Rolls, protein-packed dinners, like Smoked Tofu Potato Salad or Chili sin Carne and healthy desserts like Chocolate Cardamom Truffles.Live healthier - and longer - with this complete vegan guide to intermittent fasting.Table of ContentsVegan Intermittent Fasting by Petra Bracht, MD and Mira Flatt Table of Contents Part 1: Why Interval Fasting? Fasting works wonders My Story We just eat too often and too muchWhat happens in the body during fasting? Protein and Veganism Carbohydrates are indispensable Counterbalance AcidityStop cancer cell growth Anti-aging enzymes get going "Turn off" Disease-causing Genes Serotonin release is boosted The intestine-seat of feelings and health Health Begins in the Gut Fasting and sleepAbdominal Fat and Hormones Plant Food vs. Animal Food Why plant-based food? Protein for Vegans Vitamin B12Lots of Fiber Micronutrients: proteins, fats, and carbohydrates Veganism Prevents Heart Attack The role of L-Arginine Preventing Atherosclerosis Lower Cholesterol Intake The Basics: Food, Drink, and Movement The 16/8 RuleWhen should I eat? Intermittent Fasting Types Part 2: The 14-Day Program The 14-Day Program Getting Started Recipes for 14 Days Food, Drink, and Exercise Fasting and exercise Before you get started Part 3: The Recipes Recommended Reading Acknowledgments IndexRecipe list

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Book Synopsis'Lucy has a special gift. Everything she touches turns to magical, sparkling loveliness.' Donna Hay Welcome to Every Night of the Week, a cookbook for people who don't like hard-and-fast recipes, by food and recipe writer, stylist and Instagram genie Lucy Tweed. Some days you want to cook; other days the goal is simply 'food in mouths'. MONDAY has potential. There are lists and ideas. The herbs are fresh and the fridge is full. TUESDAY the week has begun. Can we have efficient and beautifully delicious please? WEDNESDAY we wonder what day it is. Cook with a dash of laziness; it tastes great. THURS ... we're not even typing the full day anymore. What's in the freezer? What can we pimp? FRIDAY is family fun. 'Decorate' your own pizza, kids, or DIY san choy bau. Time to exhale. SATURDAY is the flex day, time to stretch the repertoire. Hmm, who's around for lunch? SUNDAY is for brunch and linner; two leisurely meals, eaten in absolute comfort. THAT EXTRA DAY YOU WISHED FOR is the secret day that will save your bacon Tues-Thurs. 'My signature dish is Lucy's recipe that she taught me in less than an hour. But don't tell anyone; I get a lot of compliments.' Wil AndersonTrade Review'Lucy has a special gift. Everything she touches turns to magical, sparkling loveliness.' Donna Hay 'My signature dish is Lucy's recipe that she taught me in less than an hour. But don't tell anyone; I get a lot of compliments.' Wil AndersonTable of ContentsOne-sided ice breaker Essentials Kit list Dominating Monday Lifting the negative curse with a fresh and pretty facelift on a week day that should make us bounce. Tuesday The week can be judged today. You know by now whether you are set for a long haul or a sweet little wander. Wednesday Looking forward is good on hump day, but looking back you'll notice that's where ALL the missing socks are. Thursday Q&A day. Everyone wants the mystery of the universe (or at least the location of their socks) solved today. Friday Exactly the same weight, different gravity pull. A light and airy tumble into the weekend. Saturday Everybody's BFF, and getting away with it since forever. Sunday Max laze day, when nurturing your belly and mind is the top priority. That extra day you wished for All the minutes you manage to harvest during the week that add up to one whole day. Thank you Index

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Book Synopsis'Buckle in for some seriously delicious, nutritious and incredibly satisfying food that is healthy but doesn't compromise on taste - ever!'Leah Itsines comes from a big Greek family where food is always at the forefront of every gathering. But it's no secret she also lives and breathes healthy eating and a lifestyle that supports wellbeing. How do you combine a love of food with a healthy lifestyle? You make Good Food Made Simple.If you don't feel confident in the kitchen, or you've had a 'bad' relationship with food, this is the book to ease you back to balanced and realistic eating that is satisfying and fun.Begin with meal prep hacks and money-saving tips to get organised, learn how to make some mean marinades that will make life simply delicious, then move through over 100 killer recipes from The Lighter Side, Quick & Delicious to Itsines Family Favourites and - for something a bit special - The Entertainer.Good Food Made Simple is your gateway to getting comfortable in the kitchen, being kind to your body and having some fun. Food wasn't meant to be hard.Table of ContentsIntroductionFood fundamentalsMix it up!Love your freezer!Meal preppingPantrySpice your lifeMake-It-Simple MarinadesVeggies 4 Ways1) The Lighter Side2) Easy & Delicious3) Itsines Family Favourites4) The EntertainerAcknowledgementsIndex

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Book Synopsis'By eating my food, you come into my family. You are sitting with me, with my grandparents, parents and cousins, talking, sharing and enjoying the feeling of being together.'Hamed Allahyari cooks to connect - for that joyful moment you can say salamati (Persian for 'health' and 'cheers') around the table. A restaurateur in Iran, it was natural for Hamed to gravitate to food after a long and perilous journey to settlement in Melbourne. He road-tested his dishes at hundreds of cooking classes, eventually launching his heartfelt cafe and SalamaTea restaurant. With every swipe of warm pita through herbed dadami dip, every bite of braised lamb with dried lime and saffron rice, every sip of homemade sour cherry tea, Hamed shines a light on his past in his native Tehran and continues to build an optimistic Australian future.This book is a gateway to Persian culinary culture, with recipes that are simple, celebratory and appealing, flexible and full of flavour. Wherever you live and whatever your background, you are invited to join the feast.Trade Review''This book is a feast for the heart, soul and spirit. A book to cherish with recipes made with love and humanity.' Kon Karapanagiotidis, CEO and founder of the Asylum Seeker Resource CentreTable of ContentsIntroductionMy Life in FoodPersian Food CultureEssential Ingredients and Cooking TechniquesMy Country, My PersiaBrunchDips and SnacksStarters and SidesSalads and VegetablesSoupsMains - MeatMains - VegetarianPickles and PreservesSweetsDrinksBasicsPersian BanquetsResourcesGlossaryAcknowledgementsIndex

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Book SynopsisSowHow is an innovative grow guide for every modern gardener. With its fresh, bright design and clear-cut know-how, the sleek reissue of this little book provides expert advice and encouragement to get growing whether you’re looking to fill a garden, allotment, or a patio pot. When you’re growing veg for the first time it can be hard to know where to start and even more difficult to find inspiring advice that isn’t completely incomprehensible… You’ll find entries on 30 easy-grow vegetables to sow throughout the seasons, from kale to runner beans and carrots to cucamelons, plus ideas for herbs, edible flowers and advice on cultivating your own cocktail garden. SowHow breaks down the key steps of sowing, planting and harvesting each featured vegetable into understandable bite-sized chunks using straightforward language and smart infographics. Plus, the essential start-up advice covering everything from top tools and cunning crop rotations, to uncomplicated compost and the lowdown on mulches, will make you a pro in no time. Complete with simple cooking suggestions, shrewd storage info and creative gardening hacks, this unique, comprehensive companion will transform your grow space into a hot bed for leeks, beets and all your other veggie friends. So whether you are looking to fill a garden, an allotment, or a patio pot, get going and grow with SowHow.

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Book SynopsisJoin Jonas Cramby on a trip through one of the world’s most exciting street food cuisines! Recreate your all-time street-food favourites with delicious recipes that are bursting with authenticity. Crunch your way through the crispiest corn tostada, feast on a classic quesadilla, and then cool off with a thirst-quenching fruit agua fresca. Jonas will teach you all the tips and tricks to recreate these mouth-watering dishes at home, from the best recipes for antojitos (snacks), to dulces (sweets) and bebidas (drinks). Plus, you'll discover how to make traditional sugar skulls to celebrate Día de los Muertos, the simplest way to to make the ultimate tortillas, and the trendiest tunes to ask a mariachi band to play! And, of course, you will learn how to make tacos. Lots of tacos. An incredible amount of tacos. Mexicans are crazy about tacos, and after you’ve read this book you will be too.

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Book Synopsis Fully revised and updated by Oz, with new entries on key wineries, vineyards and producers from around the country. ‘It's brilliant. Exactly what's wanted. -’ Hugh Johnson One of the great pleasures of wine is to drink it where it is grown and made. The opportunity to meet growers, winemakers and winery owners is what draws people to visit wineries and to ‘have an experience in the vineyard’. This is your essential guide to find out about England and its world beating sparklers and still wines that have captivated the wine world. The modern view of English wine is of a country amazingly blessed with vast tracts of soil suitable for viticulture, much of it almost indistinguishable from the chalky slopes of Champagne and Chablis, and of a country taking full advantage of the vagaries of climate change to ripen Chardonnay and Pinot Noir to levels perfect for sparkling wine, and increasingly excellent still wines. this book helps you find the best English and Welsh wines, from fizz, whites, some impressive reds and even dessert and orange wines. The book includes:–Exciting Times How it used to be; The Nyetimber effect; Climate: is it almost perfect now?; Location is key; Plantinglike made; A question of style: sparkling or still; and Grape varieties: a race to the top.–British Bubbles What is needed to make good fizz; Champagne, the original fizz; Bubbles and how they’re created.–A Tour Of the Regions – covers personal experiences and reflections from Oz's many years of visiting talented and passionate producers up and down the country. From Yorkshire to the far west of Cornwall and across to Wales, a small but dynamic part of the UK's wine movement, Oz recommends wines he has enjoyed and found interesting and encourages you to try for yourself.Trade Review‘Our greatest wine writer is on typically sparkling form…wonderfully nerdish at times but never less than brilliant.’ – Matt Nixson, Daily Express ‘Drink Books 2022’ ‘This book could never have been written 20 years ago. Anyone keen for an inside scoop on the home-grown wine revolution going on beneath our noses will find this an engaging and enlightening read!’ – Giles Kime – (Country Life) 'The writing sparkles and delights, much like a glass of south coast fizz…a great source of wine inspiration.' – Sunday Telegraph ‘It’s wonderful. A blend of wine and love filtered through Betjeman and Larkin.’ - Joe Fattorini 'Utterly riveting and brilliant in a way that only Oz knows how to be…' – Victoria Moore ‘Oz Clarke OBE is the nearest thing to genius in the world of wine writing.’ – Harpers

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Book SynopsisMost health experts agree that the UK is facing a huge increase in the number of people with diabetes. Including the number of undiagnosed people, there is estimated to be over 4.8 million people living with diabetes in the UK at present. There are estimates that more than 130 million adults are living with diabetes or prediabetes in the United States. Most of these cases will be Type 2 (non-insulin dependent) diabetes and happily this form of diabetes is controlled by diet and exercise. So understanding nutrition and diet is essential to maintaining your health as a non-insulin dependent diabetes sufferer. However because of our ageing population and rapidly rising numbers of overweight and obese people among younger generations many diabetics today are either living alone or are a couple. So preparing meals using regular diabetic cookbooks which cater for four or more people can provide meals that are too big and wasteful. Diabetic Recipes for One and Two solves the problem by offering a collection of easy, tempting recipes in smaller portions. Based on the latest research it gives nutritional guidelines, a menu planner, advice on how to shop and plan your meals, over 100 recipes catering for contemporary culinary tastes, consisting of meals with a high intake of vegetables, pulses, fruit and whole grains.

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Book Synopsis'The wellness world's new holy grail is hormone harmony' - ES Magazine'Angelique has created a beautifully presented and easy to use guide that inspires everyone to look at their food in a new light. I love the recipes, the beautiful illustrations and how lifestyle is a key part of her message. I particularly like her emphasis on women's health and I believe this could be useful for a lot of people.' - Dr Rupy Aujla, author of The Doctor's Kitchen'I can't function without coffee''I need my daily fix of chocolate''I look puffy and retain fluid easily'I'm hungrier than I used to be but never feel satisfied''I struggle to lose weight no matter what I try'Sound familiar?These are complaints that nutritionist Angelique Panagos hears every day. Time and time again, they're caused by the same thing - hormonal imbalance.The Balance Plan explains how to tune in to your hormones and make the changes necessary to bring them into balance. Take the six steps, follow the 28-day plan and transform your life!- Sleep better - Enhance digestion - Lose weight - Reduce stress - Elevate energy levels - Feel happier'The Balance Plan is an inspired book by my friend Angelique Panagos. It effortlessly combines recipes that help support female hormonal health, prefaced by bite-sized chunks of the science and concepts that underpin them. With easy to create personal plans, I would heartily recommend this to any woman who wants to improve her wellbeing through a simple yet creative approach to food as medicine.' - Dr Ayan Panja'The Balance Plan is a pertinent piece of health literature. In modern medicine, we've treated hormone problems as a black or white issue. Disease or healthy. In reality, hormones are our body's way of sending intricate messages of our environment and helping us to react and be as responsive to what is happening around us. Hormones cycles are happening everyday and your diet, lifestyle, and other habits all influence this. Thank you Angelique for this enlightening journey through our body!' - Dr. Steven Lin'The Balance Plan is a beautiful approach to improving hormonal health, grounded in the perfect synergy of personal journey, clinical experience and excellent health advice. The understanding that your diet, environment and lifestyle powerfully affects your hormonal balance and reproductive health will empower you with the knowledge and wisdom you need on your own journey to better health and wellness.' - Benjamin I. Brown, ND

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Book SynopsisRecipes for ROMANCE Press/media: Femail, Woman & Home, The List SENSUOUS CELESTIAL COOKING? Yup. Could serving the right food capture a heart? Yes, according to passionate cook Penny Thornton (author of Suns and Lovers) who believes matching meals to personality types can open the route to happy seduction. Want to cook to win a heart? Penny's advice: spread your love over a perfectly laid table and then serve sensual starters, mouth-watering mains and puddings to provoke passion. Not easy? Yes, could be, with a little help from Zodiac Cooks, a book packed with recipes targeted for love with the right person for you. What some people relish could be 'poison' to others so, before that special dinner at yours, check out a potential new partner's taste. Plain food, or titillating choices? Would s/he warm to a hearty French cassoulet, or might a delicate sea bass prove more tempting. Cleverly linking likes and dislikes from trends in star signs, ardent home-based cook Thornton has produced a unique book which includes a fine selection of tried and tested recipes for informed seduction - a novel idea for this fun, delicious book: Zodiac Cooks, by Penny Thornton.Table of Contents* Introduction * Rack of lamb - Aries * Bullito Misto - Taurus * Twice-baked Souffle - Gemini * Cooking with Crab - Cancer * The Mane Course - Leo * Extra Virgin Olive Oil - Virgo * A Good Pair of Seales - Libra * Passion Fruit Sorbet - Scorpio * Devils on Horseback - Saggitarius * Fromage de Chevre - Capricorn * How to boil Water - Aquarius * Soup aux Poissons - Pisces * Acknowledgements * Astrological Terms * Food - Astrological Correspondences * Index

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Book SynopsisThe Welsh Baking Cookbook features a selection of recipes for traditional and new Welsh baked dishes. With recipes for traditional Welsh bakes such as the iconic Bara Brith, Aberffraw Shortbread from Anglesey and a delicious glazed Apple Cake from Pembrokeshire. Complemented with tasteful colour photographs.

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Book SynopsisThe fourth in a series of seasonal cook books, Autumn Recipes by Angela Gray contains 30 recipes celebrating the best of autumn''s ingredients and fresh dishes, with delicious recipes to warm up the autumn nights. Beautifully photographed by leading food photographer Huw Jones.

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Book SynopsisFrom the wild open spaces of the north to the industrial cities of the south, Yorkshire's distillers are creating some of the finest gins in the country. Taking strength from the glorious countryside, rich history and that indefinable Yorkshire grit, they are inspired to make passionately-crafted spirits. YORKSHIRE'S GINS tell the stories of the gins, where the industry has come from and where it's going. Discover how Yorkshire delicacies like rhubarb, liquorice and Henderson's Relish inspire the makers. See how brewers, farmers and artists have brought their talents to Yorkshire's gin community. Meet the gins inspired by Dracula, Captain Cook and York's ancient walls; the brand launched on a moving train; the gin which uses "wonky" potatoes and gins made in bedrooms and other unlikely spaces. YORKSHIRE'S GINS is a comprehensive guide to Yorkshire's makers, distilleries and their gins.

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