Food & Drink Books

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Book SynopsisIn "FAVORITE: Recipes to Inspire the Home Chef" cookbook, Chef Nanette Smalley of the noted ‘La Querencia’ restaurant in which she was the chef/owner, expresses her love and affinity for food, nutrition and cooking. Nanette had only one focus when creating the recipes to include in this cookbook.  That the recipes included are accurate and concise in which every cook, no matter the level of knowledge and or experience would ''all'' reach the desired and delicious end result.  With the assistance of the professional organizations that support her passions: The National Association of Female Executives, The Roundtable for Women in the Food Business, and The James Beard Association she is well versed, seasoned and a trusted Chef. "I''ve accumulated a wealth of experience in preparing menus from aggressively simple to extravagantly gourmet. As well as knowledge of all major international cuisines. There are so many recipes out in the World, especially since we have online access. It can be very confusing to know the great recipes from the mediocre. I love my Cookbooks and enjoy searching for a recipe that I’m in the mood to create. It’s all relevant to me: the beautiful pictures, and the information about the chef and or restaurant not to mention the tactile feel of the cookbook. I often research various cookbooks and borrow a little something from all of them to come up with my version of the recipe. In my personal experience that many of the online recipes don’t work and it appears many websites have similar issues of reposting the flawed recipe. When I moved from New York to California to be closer to my mom I had over 500 pounds of cookbooks and four files of recipes I saved since I was 13 years old. Many of the old recipes are gems and need to be saved for now and future generations of cooks, and chefs. I’ve spent hundreds of hours going through my treasure trove of recipes to perfect it. The recipes I am sharing with you in ''Favorite: Recipes to Inspire the Home Chef'' cookbook are accurate and if you follow my instructions will be pleased with the outcome of the special dishes you have prepared. This book consists of the ‘best of the best’ of hundreds of recipes in my possession. I have worked professionally as a Chef for decades and you have my word that this book will save you time and frustration." 

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Book SynopsisFun, tasty, and flavorful recipes that help you cook for the entire week! Save time and money and make a variety of mouthwatering meals. Author Kimberly Duke will show you how to make delicious, affordable meals over weekends that can be repurposed for weekday meals. Save time, money and reduce food waste with this batch-cooking guide.Weekly Provisions places variety and fun back into meal prep and shows you how to spice up leftovers. In this book you’ll discover:    • Recipes for 12 complete menus – each with a starter, main event, side dish, and pudding – followed by creative ideas for turning what’s left into new meals during the week    • 100 leftover makeovers for breakfast on the go, packed lunches, speedy suppers, and more    • How to stock your larder and make a weekly shopping list   • The indulgence of

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Book SynopsisNATIONAL BESTSELLER • Super shortcuts mean saving time and money. Now, Jeffrey Eisner, the multiple-time #1 bestselling author of the Step-by-Step Instant Pot Cookbooks, shares easy, incredibly delicious Instant Pot recipes with quick cook times and short ingredient lists. Eisner's flavor-bomb recipes are simpler than ever, with quick cooking and each Instant Pot recipe using no more than ten ingredients (including salt, pepper, and oil)—and often many fewer. But make no mistake: these shortcut dishes never skimp on flavor. They deliver the same delectable satisfaction that keeps cooks coming back time and time again. Plus, each recipe also works for smaller households, with instructions to serve from 1 to 6 people.  100 mouthwatering recipes include: Creamy Tortellini Soup French Onion Mac & Cheese Dan Dan-Style Noodles Lasagna Risotto

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Book SynopsisExplore the eight powerful techniques that unlock a flexible, modern approach to Chinese cooking with this collection of inspired recipes, from the award-winning author of My Shanghai Betty Liu cooks Chinese all the time—but this doesn’t mean she makes the same food her great-grandparents did. In her kitchen, the wok sits next to a Dutch oven, and the soy sauce in her pantry lives alongside tomato paste and harissa. The key to great Chinese cooking lies not in strict “authentic” recipes and ingredients, but in adaptable techniques. The Chinese Way teaches eight key methods that anyone can use to unlock their cooking: first, how to master heat (Steam, Fry, Boil, and Braise) and then, how to create irresistible flavor combinations (Sauce, Infuse, Pickle, and Wrap). In each chapter, Betty boils down the basics in classic dishes like Mapo Tofu and White-Cut Pork Belly. Then, she brings those techniques to

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Book SynopsisThe definitive guide to classic and timeless cocktailsMore than 200 cocktails for every taste and occasion. Learn how to make exquisite cocktails in the comfort of your own home. With inventive recipes and a complete guide to cocktail-making equipment, this book will help you master all the basics of bartending. Featuring rum, gin, tequila, vodka, champagne, cognac and whiskey recipes, as well as non-alcoholic alternatives, this comprehensive guide is perfect for cocktail connoisseurs. With Larousse Cocktails in hand - and a delicious cocktail in the other - you'll learn how to make the cocktails of your dreams, from reliable classics to extravagant creations.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisTable of ContentsContents Just Some More Going Beyond the Greek Salad Πρώτο 1: Ionian Islands Interweaving Charm Δεύτερο 2: Thessaloniki The Spice Center Τρίτος 3: Peloponnese The Aromatic South Τέταρτο 4: Epiros Mountains and Milk Πέμπτο 5: Crete Rugged Beauty Έκτος 6: Aegean Islands Sea Blue Έβδομο 7: Thessalía The Valley Όγδο 8: Central Greece Fusion Foods Glossary Cook’s Notes Acknowledgments About the Author

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Book SynopsisThe Thrifty Baker presents 65 delicious, affordable and impressive recipes, complete with gluten-free options, plus advice, tips and hacks covering many areas of shopping, baking and cooking in general. Filled with clever ideas and useful features, the book is written with a realism and empathy that comes from the heart, from a lived experience. It isn’t just a book of great recipes, but an essential manual for anyone baking today. Since appearing on The Great British Bake Off in 2020 and wowing the judges, Hermine Dossou’s career has gone from strength to strength, but life hasn’t always been easy. As a single mother to her son Steven, she had to learn to budget and make her income stretch, especially when he was young and she could only work part-time. With a limited income, but determined that they should both eat good, nutritious food, she learned how to shop, cook, bake and eat on a Table of ContentsIntroduction Bread Cakes for Tea Biscuits and Cookies Pastries and Tarts Desserts Special Occasions Quick and Convenient Index

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Book SynopsisThe sequel to the phenomenally successful Takeaway Secrets that gives you the recipes that enable you enjoy your own tasty takeaway food at home and save money.

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Book SynopsisA follow-up to her successful first book, Date Night In, aspirational hospitality is at the heart of Let's Stay In, which keeps great meals and relationships at the very center of every gathering.

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Book Synopsis

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Book Synopsis

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Book SynopsisAre you sober curious? With Dr Brooke Scheller''s new programme you can eat your way to a better relationship with drinking. How to Eat to Change How You Drink gives you all you need to know to understand and improve your drinking habits.People are drinking more than ever. Dr Scheller demonstrates that alcohol intake affects many health problems from fatigue to hormonal imbalances and weight gain, but your health can also contribute to cravings.Based on cutting-edge new science combined with her own personal experience, Dr Scheller will teach you how to use foods, meal timing and supplementation to manage your cravings and reduce your alcohol intake. This comprehensive book includes tips and tricks on mindfulness, meditation and complementary therapies and a 30-day plan that you can put into practice to change your lifestyle for the better and cut back for good. Eat yourself sober!Trade ReviewA helpful addition for anybody taking a holistic approach to changing their relationship to alcohol. -- Ruby Warrington, author of Sober CuriousAs a functional medicine expert, I have seen first-hand the powerful grip alcohol can have on a person's wellbeing. In Scheller's groundbreaking new book, her easy-to-follow 4-week plan shows us how we can use food to reset our health and our relationship with alcohol. Drinking doesn't have to be all or nothing, but by understanding the impact alcohol has on our overall health, we can learn better ways to support our needs - physically and emotionally - so that we can walk away with a better sense of what truly fuels us. -- Dr Will Cole, author of Ketotarian, The Inflammation Spectrum, Intuitive Fasting and Gut FeelingsThis compelling book takes us through how our body changes 'on alcohol'. Alcohol replaces nutrient dense foods in our diet, causing nutritional deficiencies that cause us to crave more alcohol. This affects our brain, gut, ability to regulate glucose and insulin, and sense of self. Dr Scheller asks you to explore your own relationship with alcohol and your drinking triggers. She provides a 30-day plan of food, supplements and herbs, and lifestyle modifications which build your awareness and cut your desire to drink. Join Dr Scheller in this journey of self-discovery to live an alcohol-free life. When one door closes, another opens. -- Liz Lipski, PhD, CNS, BCHN, IFMCP, Professor and Director of Academic Development for the Nutrition programs at Maryland University of Integrative Health, Author of Digestive Wellness and Digestive Wellness for ChildrenFor too long, alcohol has been treated as a health tonic in the wellness space. Dr Brooke's book so eloquently shows us what alcohol really does to our bodies, gut, and overall wellbeing. When alcohol is no longer aligned with your values of a healthy lifestyle, pick up this book. -- Karolina Rzadkowolska, coach, and author of Euphoric: Ditch Alcohol and Gain a Happier, More Confident YouDr Brooke perfectly captures the future of healthy living as a low-alcohol or alcohol free lifestyle. I continue to see this movement grow as my clients focus on quality, nourishing food and mindful or minimal drinking as a way to care for one's body and glow from the inside out. -- Brooke “Chef Bae” Baevsky, Cooking Show Host, Celebrity Private Chef, and Professional Recipe DeveloperDr Brooke Scheller offers a very in depth approach to quitting drinking that is different from anything I've seen. As someone who is very passionate about the science side of things, I loved Brooke's spin on the science by approaching it from a nutrition standpoint. It's hard to choose a favourite section of this book - from the discussion on different supplements, to the drinker archetypes, to the recommendations on creating a dietary plan that works for you - How to Eat to Change How You Drink is a must-read for anyone who is evaluating their relationship with alcohol. -- Gillian Tietz, MS. Sober Powered Podcastan unusually holistic and potentially more sustainable approach to sobriety. * Daily Express *

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Book SynopsisIn A Year Of Beautiful Eating, bestselling nutritional health coach Madeleine Shaw shows you how to eat your way to health and beauty all year round. With over 100 nutritious and wholesome recipes packed with flavour and medicinal benefits, Madeleine focuses on the importance of eating in tune with nature and supercharging your plate with what your body needs to look and feel beautiful season by season.Toast the longer days of spring with Lamb Chops with Parsnip Mash and Asparagus; cool off with a Papaya and Peanut Salad in summer; embrace the autumn with a Pumpkin and Red Cabbage Salad with Miso Dressing and indulge in winter with Coconut Chocolate Chunk Cookies. No matter your mood, this is good, wholesome eating, every day of the year.Trade ReviewCooking with the seasons has always been a sell of health advocates for a boost in nutritional value, but Madeleine's third book seemed to tap into the abundance of eating in tune with nature, that really hit home. A handy seasonal chart is checked often for recipe inspiration, helping me find something that suits my mood or energy level to cook, whether I'm feeding myself or a crowd. The whole roasted cauliflower and spiced sauce is a Sunday crowd-pleaser. * VEGGIE *

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Book SynopsisCatering for any large scale celebration can be daunting. Where will you hold the event? How much food will you need? When should you start the preparation? This book passes on the secrets of the trade to ensure that the preparation goes smoothly and that the food is just as good as the professionals can offer. It includes a master checklist for the preparations with general advice on choosing the food and drinks, buying in ready-made items, estimating quantities, hiring staff and equipment and other practical considerations. There are five complete menus and drinks suggestions for each type of event: a drinks party with canapes, a fork buffet, a finger buffet and a sit-down meal, with guests varying in number from twenty to sixty. Menus include full preparation plans and recipes. In total there are 120 plus recipes, some with variations.

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Book SynopsisSo you want to set up a food business? You want to be your own boss, show off your skills and have an adventure?Street food is the best place to start. It is delicious and fun, well-paid and life-affirming, offering pure freedom and a chance to develop a real obsession with the weather forecast. It can also be hand-to-mouth, heartbreaking, soul-destroying and heavy manual labour - but more on that later.Delicious Freedom is a guide for anyone thinking about setting up their own street food business, for those who don''t have the time or inclination to read a dull tome on business strategy. It is the book Miranda Roberts wishes had existed seven years ago when she started her street food adventure, and one which many people are searching for.It provides tangible advice from what you will sell to where will you do it and to whom. Throughout the book you will find stories from those who have tried and succeeded as well as those who have tried and f

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Book Synopsis80 recipes that are very simple, quick to prepare and above all, nutritious and delicious. Many new parents find weaning daunting and confusing and are keen to make sure their baby eats healthily. But they often forget to look after themselves, and can end up grabbing unhealthy calories on the go. Sharing ingredients like avocado or butternut squash means both you and your baby can eat well, there is less waste and takes less time. Find out everything you need to know to create healthy, sugar free meals it's much easier than you think.Trade ReviewTake some inspiration from My Sugar Free Baby and Me. It’s packed with nutritious, sugar-free meal ideas that your baby will love, and you can share, so you’ll both get delicious goodness at the same time * Mother and Baby *Table of ContentsCook's Notes Starting Solids How To Begin The Next Steps Fast Track Weaning Finger Foods And Chunkier Textures Nutritional Needs Spoon Fed Vs Baby Led Weaning Why You Should Eat Together Looking After You Preparing Food For You And Your Baby Purées Breakfasts Shared Lunches Dinners Family Meals Naturally Sweet Treats Conversion Table Acknowledgements Index

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Book SynopsisIn this timely book, John Parkes demystifies the brewing process and explains in easy-to-follow terms how anyone can produce delicious beer with the help of just some basic equipment and a few key skills. Those new to home brewing will love the easy-to-follow instructions and the detailed explanations of the brewing process and anyone already adept at home brewing will be delighted by the original recipes. Made without unnecessary chemicals and additives, the beers featured here will appeal to anyone seeking a more self-sufficient lifestyle.

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Book SynopsisStart your journey to better health and fitness now with The Body Coach and the bestselling diet book of all time!Eat more. Exercise less. Lose fat.In his first book, Joe Wicks, aka The Body Coach, reveals how to shift your body fat by eating more and exercising less. Lean in 15 – The Shift Plan features a hundred recipes for nutritious, quick-to-prepare meals – including his bad-boy burrito and oaty chicken – and guides you through Joe's signature HIIT (High Intensity Interval Training) home workouts – revealing how to combine food and exercise to ignite intense fat-burning. It will teach you how to fuel your body with the right food at the right time so you burn fat, build lean muscle and never go hungry.Trade ReviewThe Trainer everyone's following * The Times *We love this man * Cosmopolitan *His philosophy is simple: train hard and fuel your body. It's perfect if you're looking for a combination of food and fitness inspiration * Harper's Bazaar *Table of ContentsIntroduction - i: A little bit about me Chapter - 1: The Lean in 15 plan Chapter - 2: Getting started Chapter - 3: Reduced-carbohydrate recipes Chapter - 4: Post-workout carbohydrate-refuel recipes Chapter - 5: Snacks and treats Chapter - 6: Burn fat and build lean muscle with HIIT Chapter - 7: Results: my lean winners Index - ii: Index Acknowledgements - iii: Acknowledgements

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Book SynopsisWean your baby with help from record-breaking cookbook author and proud dad Joe Wicks, the nation's favourite PE teacher.· All the reliable information you need to wean your baby from first foods to enjoying family mealtimes.· Packed with simple and trustworthy ideas Joe has drawn from his experience of weaning his daughter, Indie, combined with expert guidance from leading registered nutritionist, Charlotte Stirling-Reed.· Features one hundred delicious, healthy and balanced recipes, from finger foods and purées to adapting your own favourite meals.Joe Wicks is responsible for getting the nation moving with his incredible record-breaking family-friendly workouts. Now he's turned his attention to making weaning – a daunting prospect for all parents – a happy and enjoyable time for the whole family.Whether you’re a first-time parent or not, Wean in 15 guides you towards getting the best for your little one, from figuring out when to start weaning and how much food your child needs, to adapting your own meals for your child. Joe knows how difficult it can be to manage your time, so he also shows you how to prep like a boss with shopping lists and freezable items.With one hundred tasty recipes split into age stages, expert help with nutrients, allergies, supplements and fussy eaters, as well as knowing how to understand your child’s signals, this is the only weaning guide you will ever need to lay the foundation for a lifetime of healthy, happy eating.Trade ReviewWe love this man. -- CosmopolitanJoe’s back-to-basics ethos turns modern health fads on their heads -- FabulousThe whirlwind that is Joe Wicks looks to be showing no signs of slowing down -- Get The GlossHe is changing the lives and shapes of thousands of people -- BALANCE

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Book Synopsis'A must-have book for anyone interested in baking for their mental wellbeing.' - Kim Joy'This book is jam-packed with bakes that will become your classics.' - David Atherton'I love how Steph celebrates the joy in baking and the power of food for our mental health . . .' - The Food Media (Dr Hazel Wallace)******Put a smile on your face with 50 delicious bakes, each designed to bring you joy in both the making and the tasting.Great British Bake-Off finalist, Steph Blackwell, discovered the healing power of baking while struggling with her mental health. Baking allowed her to release stress and anxiety and restore a sense of calm contentment. In Bake Yourself Happy she shares her favourite recipes and shows how every stage of the process will boost your mood and improve your wellbeing.From foolproof bakes and weekday bread to decadent cakes and sweet tarts, Steph provides mouth-watering recipes guaranteed to make you (and your friends and family) smile.Trade Review'Baking really can make you happy and with Steph you are learning from a pro. Steph keeps testing until she has a winner of a recipe so you can be sure this book is jam packed with bakes that will become your classics. Bake yourself happy and you'll make your friends and family happy with the results.' * David Atheron, GBBO winner and author of Good to Eat *'A must-have book for anyone interested in baking for their mental health' * Kim Joy *I love how Steph celebrates the joy in baking and the power of food for our mental health - and the recipes are delicious! * Dr Hazel Wallace *'A great, feel-good baking book' - Lottie Bedlow, GBBO contestant and author of Baking Imperfect

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Book SynopsisStep aside, rosé. A more refreshing drink is here, in a bubbling array of colors and flavors. The iconic Italian export, the Aperol spritz, with its classic (and simple) makeup of fizzy prosecco, sparkling water, and a splash of the bittersweet, citrus-flavored liqueur, is just the beginning. In Just a Spritz, author Danielle Centoni shares an inspired world of spritz variations. Add in sweet liqueurs and bitter amari, fresh juices, flavored kombuchas, and drinking vinegars to update the sparkling spritz. A spritz is quick to assemble and does not require a stocked pantry—its beauty is in its simplicity. Here there are more than 50 recipes (and numerous variations) organized by flavor profile and theme, including the Raspberry Beret, the Margarita Spritz, and the Cucumberbatch, as well as nonalcoholic spritz drinks. For a spritz newbie, a classic Negroni Sbagliato may be just the thing, whereas the social media savant may find the fruity-floral, scarlet-purple, picture-perfect Lady Lavender calling their name. Whatever the craving—from a sweet peach and honeyed spritz to a slightly bitter and citrusy Cappelletti Shandy—there’s a recipe to satisfy every thirst, along with colorful photos to inspire.Trade Review“If you’re a recent convert to the spritz revival that has overtaken the world but aren’t sure which fizzy goblet is for you, Centoni has the answer. This beautifully photographed book offers light-bodied drinks for every palate and occasion.”—Robert Simonson, cocktail writer for the New York Times and author of The Old-Fashioned, 3-Ingredient Cocktails, and A Proper Drink “This is a wonderful book of innovative and delicious recipes. Centoni’s unique touch comes through in each fabulous element of these marvelous, low- or no-alcohol aperitifs, from ingredients to garnishes.”—Nick Mautone, author of Summer Cocktails “If you’re a recent convert to the spritz revival that has overtaken the world but aren’t sure which fizzy goblet is for you, Centoni has the answer. This beautifully photographed book offers light-bodied drinks for every palate and occasion.”—Robert Simonson, cocktail writer for the New York Times and author of The Old-Fashioned, 3-Ingredient Cocktails, and A Proper Drink “This is a wonderful book of innovative and delicious recipes. Centoni’s unique touch comes through in each fabulous element of these marvelous, low- or no-alcohol aperitifs, from ingredients to garnishes.”—Nick Mautone, author of Summer Cocktails “‘The most refreshing, laid-back, intrinsically forgiving, and nearly effortless low-alcohol drink in the cocktail kingdom’ gets an exuberant celebration in this collection from James Beard Award–winning food writer Centoni (Portland Cooks). A pre-dinner aperitivo that’s transcended Italian borders, spritzes, Centoni writes, offer a refreshingly fizzy lift free of ‘regrets the next morning’ and a ‘liquor store’s worth of bottles.’ Following a fascinating jaunt through the history of the bubbly beverage (which was created in the 1800s by Austrian soldiers stationed in Italy to stomach the local wine), she shows readers how to ‘attain spritz perfection’ via bubbly prose and a mouthwatering array of sparkling no- or low-alcohol concotions, grouped by flavor profile (fruity, flowery, bitter). While innovative creations abound—the lavender-peach infused ‘Sun Day’ is not to be missed—classics get their due in a ‘spritzified’ negroni that swaps out gin for prosecco and a white wine spritz that modernizes the throwback 1980s sipper by going heavy on the aromatics. To get in a different spirit, tempting holiday drinks include a caramel apple spritz, and a ‘wintry sipper’ gussied up with fig jam. Throughout, Centoni treats readers to a number of handy tips for elevating their offerings with a tasty array of garnishes, syrups, and shrubs. The result deliciously proves that a little goes a long way.” —Publishers Weekly “If you’re a recent convert to the spritz revival that has overtaken the world but aren’t sure which fizzy goblet is for you, Centoni has the answer. This beautifully photographed book offers light-bodied drinks for every palate and occasion.”—Robert Simonson, cocktail writer for the New York Times and author of The Old-Fashioned, 3-Ingredient Cocktails, and A Proper Drink “This is a wonderful book of innovative and delicious recipes. Centoni’s unique touch comes through in each fabulous element of these marvelous, low- or no-alcohol aperitifs, from ingredients to garnishes.”—Nick Mautone, author of Summer Cocktails “James Beard Award–winner Centoni looks to give the spritz pride of place in readers’ home bars with this fun, comprehensive, approachable drinks guide. She introduces basic spritz ingredients and easy-to-make simple syrups and shrubs and then sets up home mixologists to create their own spritz. Recipes are grouped by flavor (floral, fruit, bitter), so it is easy to select the right cocktail for a given taste, season, or ingredient. There is no need to spend a fortune at the liquor store, because the basics of the spritz remain the same and leave plenty of room for experimentation. The spritz isn’t just for summer either—it delivers a wealth of flavors that make it a good year-round cocktail; and as a naturally low-alcohol drink, the spritz is a popular option for entertaining and day-time affairs—move over, punch bowl! Making this guide even more versatile, many of its recipes include non-alcoholic substitutions (fitting current trends in N/A spirits and dry Januaries). VERDICT With summer around the corner, Centoni has written the perfect cocktail guide for warm-weather entertaining and enjoying afternoon drinks.” —Library Journal “‘The most refreshing, laid-back, intrinsically forgiving, and nearly effortless low-alcohol drink in the cocktail kingdom’ gets an exuberant celebration in this collection from James Beard Award–winning food writer Centoni (Portland Cooks). A pre-dinner aperitivo that’s transcended Italian borders, spritzes, Centoni writes, offer a refreshingly fizzy lift free of ‘regrets the next morning’ and a ‘liquor store’s worth of bottles.’ Following a fascinating jaunt through the history of the bubbly beverage (which was created in the 1800s by Austrian soldiers stationed in Italy to stomach the local wine), she shows readers how to ‘attain spritz perfection’ via bubbly prose and a mouthwatering array of sparkling no- or low-alcohol concotions, grouped by flavor profile (fruity, flowery, bitter). While innovative creations abound—the lavender-peach infused ‘Sun Day’ is not to be missed—classics get their due in a ‘spritzified’ negroni that swaps out gin for prosecco and a white wine spritz that modernizes the throwback 1980s sipper by going heavy on the aromatics. To get in a different spirit, tempting holiday drinks include a caramel apple spritz, and a ‘wintry sipper’ gussied up with fig jam. Throughout, Centoni treats readers to a number of handy tips for elevating their offerings with a tasty array of garnishes, syrups, and shrubs. The result deliciously proves that a little goes a long way.” —Publishers Weekly

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Book SynopsisDiscover why Roman gladiators were massaged with onion juice before battle, how celery contributed to Casanova’s conquests, how peas almost poisoned General Washington, and why some seventeenth-century turnips were considered degenerate. Rebecca Rupp tells the strange and fascinating history of 23 of the world’s most popular vegetables. Gardeners, foodies, history buffs, and anyone who wants to know the secret stories concealed in a salad are sure to enjoy this delightful and informative collection.

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Book SynopsisAuthor Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.

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Book SynopsisAdequate vitamin B12 is essential for physical and mental health yet the NHS estimated in 2018 that one in 10 people over 75 and one in 20 people aged 65 to 74 were deficient. A deficiency may be due to pernicious anaemia (an autoimmune problem), in which case the only recourse is to inject B12 regularly, but it is much more likely to be due to medications (both metformin and omeprazole disrupt B12 metabolism), gastritis (from a poor diet, alcohol etc) or a poorly planned vegan diet, in which case eating more B12 can and will make a difference. Five-a-Day Plus One is a collection of B12-rich, family-friendly recipes that will go a good way to addressing the B12 gap deliciously and affordably, protecting you and your loved ones from anaemia, chronic infection, chronic fatigue, peripheral neuropathy, confusion and even dementia - and much more. (Many of the recipes are relatively traditional, highlighting that our diets have become much poorer in vitamin B12 in recent decades. On-trend contemporary diets are not necessarily the best!)Table of ContentsWhy we need to eat more vitamin B12; Introducing vitamin B12; How much vitamin B12 23 need at different stages of life; Factors that disrupt our access to vitamin B12; The recipes: Breakfasts; Lunches; Packed lunches; Dinners; Snacks. (100+ recipes from simple to gourmet)

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Book SynopsisIn Orchard cook and writer James Rich explores the huge variety of food that can be found in the English countryside; whether that is in the ancient orchards and hedgerows abundant with ingredients or the humble veg patch or kitchen garden verdant with home-grown staples. Celebrating fruit, including pears, plums, cherries, strawberries, gooseberries, elderflower, blackberries as well and quinces, medlars and apples, James offers more than 60 delightful recipes – both sweet and savoury – that are inspired by some of the most famous and delicious home-grown produce from England’s ancient gardens. From Slow-Roasted Pulled Harissa Lamb with Apricot & Chilli Jam or Chicken and Cherry Tray Bake for a special occasion feast, to a simple Apple, Plum and Walnut Cobbler or Chocolate Cobnut Tart for a warming autumnal pudding, James draws inspiration from seasonal produce that will gently encourage you to explore and cook from your own kitchen gardens. With a focus on core fruits, vegetables and nuts that are grown in orchards and among hedgerows, but which are also easily accessible for people everywhere, as well as a note on foraging and the kitchen pantry, Orchard is a treasure trove of edible gems that you will return to cook from, time and time again. Trade ReviewA timeless cookbook that celebrates the beauty of seasonal food. * Countryside magazine *

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Book SynopsisEveryone can run. Whether it is a jog around the park on a Sunday morning, or lining up with 40,000 other people at the start of the London Marathon, all it requires is a pair of trainers and the open road. But where does that road lead and why do we run at all? Robin Harvie ran his first marathon after a bet, but it wasn't until he had ventured 6,000 miles into the extreme world of ultra-distance running to the start line of the oldest and toughest footrace on earth, that he found an answer. As a hobby turned into a 120-mile-a-week obsession, so a way out of his daily routine evolved into a journey to discover who he was and what he was really made of.Through the scorching heat of the desert and into the darkest hours of the morning, Why We Run reveals the beating heart of the brutal and profoundly intoxicating experience of running. If you have ever wondered what makes you lace up your trainers, and why you keep coming back for more, this is your story too.Trade ReviewThere is much to enjoy in this erudite, literary memoir * Observer *Where the book truly excels is in its depiction of Harvie's internal landscape. He largely shuns training tips and inspirational advice in favour of a true memoirist's tone, exploring the reasons why he runs - grief, ambition, boredom - with an almost brutal honesty. These passages are as moving as they are illuminating . . . this is a memoir for anyone who has ever dreamed about reaching the outer limits of what they're capable of and, as such, it should be enjoyed by an audience far wider than just those who head home this evening wearing a medal * Independent on Sunday *Harvie writes intricately on how such a limit-busting endeavour (the Sparthalon) made him understand himself, his journey into adulthood and his family * Metro *His journey is undeniably a compelling one * Independent *Harvie tells many more fascinating stories in this vein about everything from the suicidally dedicated marathon monks of Mount Hiel in Japan, whose initiation requires them to run a marathon a day for 100 days, to the danger of modern trainers * Mail on Sunday *Every runner has a story, and Robin Harvie's is one of the most remarkable I've ever encountered. Why We Run is brilliantly written, deeply emotional, raw and honest. Robin scrapes away the superficial dermis and offers a rare glimpse into the mindset and motivation of a long-distance runner * Dean Karnazes, Ultramarathoner and NY Times bestselling author *An astonishing memoir--wholly unlike any other writing about 'running' and 'obsession' that I have encountered. It is both eloquent and rawly emotional--candid to the point of pain, illuminating, and finally very touching. It will make all who read it, who are drawn to running, feel stirrings of true excitement, if just a bit tinged with dread! For Robin Harvie is a 'real' runner--and a 'real' writer, and though competition is not the point, as the memoirist makes clear, in this case he is an uncontested winner.' * Joyce Carol Oates *An intensely personal journey, woven with memoir, philosophy, history and pain, Robin Harvie's debut is by turns compulsive, challenging and ultimately rewarding--a magnificent literary marathon in itself * Philip Hoare *

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Book SynopsisThe ultimate vegan bible by Britain's foremost vegan and vegetarian cook and bestselling author, Rose Elliot. 'The queen of vegetarian cooking' - The Green Parent In recent years the vegan movement has gone from strength to strength as awareness of the ethical, environmental and health benefits of following a plant-based diet have steadily increased. The tired stereoptypes about veganism have been banished and, from the spectacular dishes served at restaurants and food markets to simple, nourishing fare prepared at home, vegan food is now celebrated and sought out as a vibrant, nutritionally dense cuisine that is fresh, exciting and packed with flavour. Rose Elliot has been at the forefront of vegetarian and vegan foodwriting for over 35 years. Her delicious, easy-to-follow recipes and warm writing style guiding readers through exciting new flavours and methods of cooking. In this book Rose gives readers a masterclass on vegan cookery, with over 200 recipes from basics including vegan milks, butters, cheeses and creams she continues with full recipes for breakfasts, soups, light meals and lunches and simple main courses. There are also recipes for special occasion dishes, side dishes, delicious desserts and foolproof dairy-free baked goods. The recipes range from the comforting and familiar like Vegan Macaroni Cheese to more exotic fare, such as a fragrant Aubergine Pilaff Cake or Pulled Jackfruit Tacos. Rose also proves that following a vegan diet doesn't mean missing out on your favourite foods, and shows how easy it is to whip up a creamy vegan mayo, classic Yorkshire Pudding or wonderfully crisp meringue at home. Packed with beautiful photography, mouthwatering recipes and essential information, The Complete Vegan is the ultimate resource for any vegan cook no matter their level of experience or expertise.

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Book SynopsisOrchards are one of the oldest and most beautiful types of garden. Forget large commercial orchards and, instead, think of sitting in the gentle shade of a graceful tree and eating a perfect piece of fruit. You do not need a lot of space to achieve this; you don't even need much skill. Just a desire for really good fruit and a love of beautiful gardens and trees. Whether you fantasise about having a whole orchard, just a cherry tree in a pot, or even the perfect apple pie, Orchard provides all the information, inspiration and encouragement you need. From versatile apples, popular pears, beautiful cherries and cultivated plums to rare quinces, ancient medlars and wise mulberries, Orchard caters for the fruit farmer, amateur cook and natural historian. As well as sharing essential cultivation advice and delicious recipes, this comprehensive guide also explores the rich traditions of fruit growing alongside the charming histories of your favourite fruits. Whether you have a tiny balcony or a huge field, it’s never been easier to grow and cook orchard fruits.Trade Review'This lyrical work [presents] a wealth of material and exactly the right mixture of historical detail, culinary direction and advice on growing the fruit trees themselves.' * The English Garden *'Whether you fantasise about having a whole orchard, a cherry tree in a pot, or the perfect apple pie, this guide provides all the information and inspiration you need.' * The Bookseller *

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Book SynopsisLanzarote wines are something of a miracle born out of the islanders' ability to adapt to the harsh environmental conditions and devastation wrought by the volcanic eruptions that beset the island in the 18th century. It is because of these extraordinary circumstances and unique method of grape cultivation that Lanzarote wines boast their excellent quality and special nuances. This book offers historical and practical information about a method of viticulture which has sculpted Lanzarote's landscape for the last three hundred years, creating sustainable regions such as La Geria with its unparalleled natural beauty. This book also offers valuable insight into the social, cultural and natural aspects of the region that are unlike anywhere else in the world. Lanzarote wine is a miracle of adaptation to the volcanic tragedy of the 18th century and extreme natural conditions.

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Book SynopsisComprehensive introduction to the history, production, and culture of bourbonTable of ContentsForeword Preface Lesson 1 Lesson 2 Lesson 3 Lesson 4 Lesson 5 Lesson 6 Lesson 7 Lesson 8 Lesson 9 Lesson 10

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Book SynopsisAn acclaimed ethnobotanist and a pioneering restaurateur beautifully capture the unparalleled diversity and distinctiveness of artisanal mezcals

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Book SynopsisChef Sameer Gupta has quietly shaped Rajasthani cuisine for decades. He has trained young women from Marwari and royal families, curated grand destination weddings and organised cooking classes. Through his students and patrons, he has, in a way, shaped the way families across Rajasthan cook, eat and serve their traditional food.

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Book SynopsisOver 80 delicious recipes and lifestyle advice to accompany the hit new Channel 5 series.With a foreword by Dr Amir Khan & Trisha GoddardWhen you eat well, you feel well.With 80 delicious recipes and a whole host of feel-good advice to accompany the new hit Channel 5 TV show, You Are What You Eat shows how the food you eat can transform you, inside and out.Discover flavour-filled herb salads and light lunches. Dig in to delicious, veg-packed dinners like a Lighter Lasagne or a Magic Bean Stew. And try guilt-free sweet treats like low-sugar chocolate fudge or super-healthy Apple Doughnut Muffins.Packed with simple lifestyle changes and recipes the whole family will love, You Are What You Eat will soon have you looking and feeling your best.

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Book SynopsisEclectic, playful and delicious. Yotam OttolenghiWelcome to a bold new world of possibilities in this game-changing recipe collection from the founder of cult-status restaurant Supa Ya Ramen.Having spent time exploring Tokyo in 2019, Luke Findlay became obsessed with the idea of pushing the ramen rules to their limit. What started as a wildly successful supper club in his home in Hackney, has since become two hugely popular restaurants in Dalston and Peckham, London. Eager customers queue round the corner for a bowl of this traditionally inauthentic', new-wave' ramen.In his debut book, Luke shows us an eclectic cooking style that carefully considers each element of a perfect bowl. Flavoured oils, pickles and ferments, seasonings, broths, and toppings appear alongside Luke's recipes for radical flavour combinations including the infamous Cheeseburger Mazesoba complete with Bread and Butter Pickles, and the ever-popular Celeriac Chashu bowl. Sides, sauces and desserts feature, too, withTrade Review“This book made me want to slurp up a comforting bowl of ramen. In a down-to-earth style, Luke tells a story of his journey through the world of ramen as if he was chatting with me at his Supa Ya shop. Eclectic, playful and delicious.” – Yotam Ottolenghi “Imaginative, warming and always wacky, this tome cracks the code for making unique broth at home.” – ES Magazine “Supa Ya Ramen has a verve, simplicity and slurpable magic that feels, thrillingly, like the future.” – Jimi Famurewa, Evening Standard “A perfectly imperfect take on fusion food.” – Kate Ng, The Independent “There’s a lot of ramen places in London, but there’s nowhere quite like Supa Ya.” – Jake Hawes, About Time Magazine

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Book SynopsisTrade Review12 Coming-Soon Cookbooks We Can’t Wait to Read “Katie is essentially living my dream with this book. She spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. This book includes travel stories, historical tidbits, and recipes for classics in the world of wine, bread and cheese.” — Marissa Mullen, Food52.com The 11 Most Anticipated Cookbooks in 2021 “Do...I really need to explain why you're going to want this cookbook? It takes a look at how each of these European staples are made, from harvest to fermentation.” — Delish.com “Every page is fantastic. . . . It’s a magical book, brilliant, delightful, and luscious, with a bunch of really unique and beautiful recipes. . . . I have a little shelf only dedicated to cheese, and this is where I put her book. It's going to be on hand for the rest of my life.” — Rachael Ray “Equal parts armchair travelogue, cookbook and science primer. . . . [Katie] also reveals tidbits from her personal journey as an expat discovering herself abroad, which will keep you turning the pages long after you’ve polished off a slice of White Wine and Olive Oil Cake.” — Food Network “In this book, we follow along on her journey as she meanders through England, Italy, and France, discovering the secrets of these three timeless foods. . . . The book leads with captivating stories and overflows with culinary revelations, memorable characters, and simple, tasty recipes.” — Real Simple “Who wouldn’t agree that the magical trio of cheese, wine, and bread elevates the art of food and of life? . . . Quinn's ability to transport readers into new adventures matches the best of travel writing. No wonder that this could be a post-COVID prompt to explore the staffs of life.” — Booklist (starred review) “[A] charming debut, a thoughtful fusion of journalism and memoir. . . . Quinn’s curiosity and passion will delight foodies and fans of travelogues. . . . . A transportive love letter to the joys and complexities of these iconic fermented foods.” — Library Journal (starred review) “Get ready to join my friend Katie on a wild trip through Europe as she dives headfirst into the world of fermentation. With her characteristic enthusiasm and wit, she introduces us to some of mankind's oldest and smallest allies—the microbial partners we rely on to transform milk into cheese, grapes into wine, and grain into bread.” — J. Kenji López-Alt, author of The Food Lab “Katie Quinn takes the reader on a delicious journey in this meditation on cheese, wine, and bread, the fermented foods that are among the cornerstones of human culture. An erudite and enthusiastic look at the science, the creators, the issues, and the flavors that inform these daily staples.” — Fuchsia Dunlop, author of The Food of Sichuan “Katie’s honest curiosity about food and the many ways it intersects with a culture’s identity is infectious. She is a dynamic and compelling storyteller who will surely inspire readers to go on their own culinary adventures. This is a fantastic new addition for food-driven travelers!” — Lindsey Tramuta, author of The New Parisienne “Katie's writing is unique and immediately inviting, blending memoir with travel documentary with food-science study to illuminate the people and processes behind some of our favorite foods. Cheese, Wine, and Bread should be on any reading list for people who love food and travel, or who just want to know what makes the best mac and cheese tick.” — Kristen Miglore, author of Genius Recipes “An engaging odyssey through some of our favorite fermented items, written with infectious enthusiasm by Katie Quinn. Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions. A book about the transformative wonders of fermentation.” — Jenny Linford, author of The Missing Ingredient “Quinn shares everything she learned [in Europe about cheese, wine, and bread]. . . along with plenty of recipes to help you live vicariously through her adventures. . . . This book will leave you wondering why you’ve never run off to Europe to fulfill your culinary dreams, if you weren’t wondering that already.” — The Takeout “Dreaming of European cuisine while waiting to travel again? Join food author and YouTube host Katie Quinn in Cheese, Wine, and Bread . . . Sift through drool-worthy photos, informative discussions, and DIY recipes that will have you experiencing faraway places from the comfort of your home.” — Culture Cheese Magazine

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Book SynopsisRecipes and stories to learn all about Korea's food culture. Recipes, anecdotes, histories and stories, maps, techniques, stylings, utensils, native ingredients -- this is a colorful invitation to discover the look and aromas and flavors of Korea. The design is warm, easy-to-follow and fun to read.

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Book SynopsisMake the switch to a dairy-free lifestyle—or simply consider a dietary change—without sacrificing flavor with this cookbook full of delicious recipes by Chef Bai. Cheese can be the breaking point that keeps many from breaking up from dairy—because let's face it, dairy is delicious. In Breaking Up With Dairy, Chef Bai shares over one hundred unbelievable plant-based dairy recipes. Includes recipes that mimic beloved cheeses like Gorgonzola, Young Gruyere, Pepper-Jack, Parmesan, and more, which you can use in the following recipes: -Baked Truffle Mac -New York Style Spelt Bagels with Roasted Garlic Cream Cheese -Breakfast Pizza Pockets with Hollandaise -Mini Quiches -Air-Fried Ricotta Balls with Ratatouille Sauce -And so much more! Breaking up with dairy doesn't have to feel like a loss with these mouth-watering substitute dishes!

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Book SynopsisThe story behind the world's most iconic and revolutionary chef.Trade Review"What Adrià wants to do now, before he reinvents himself creatively one more time, is to turn the page on elBulli. His new authorised biography, by American journalist and gourmet Colman Andrews, clearly forms part of this process. As a means of sorting out truth from fable, Andrews’ book is both gripping and incisive... In Andrews' hands the narrative of elBulli's early history, first as a mini-golf centre, then a grill-room, then as a fancy French restaurant, suggests at times an almost Fawlty Towers level of eccentricity... In a sense, elBulli is nothing less than a metaphor for Spain itself, and the seismic transformation of the country in 35 years from bumbling, innocent newcomer to major-league player."—The Times "By far the best [book] yet written about Adrià... Andrews is a discerning and greedy guide to elBulli's flavours... Now, elBulli is evolving again. Adrià has announced that it will close at the end of 2011. Foodies worldwide are in mourning. For millions of us who never came close to getting a reservation, Andrew's insightful portrait may be our best hope of understanding what all the fuss was about."—The Sunday Times "What is universally undisputed [...] is the fact that Adrià, through his catalogue of elBulli creations and standing as the driving force behind the ultimate destination restaurant, has changed the way we eat and think about food, spawning a host of imitators around the world. In Reinventing Food: Ferran Adrià [...] Colman Andrews [...] gives a unique insight into Adrià's exceptional life story - how a young Catalan with no boyhood interest in food ended up taking over the kitchen of elBulli in 1987 at the age of 25 and evolved to change the gastronomic world forever. The takes the reader through Adrià's humble beginnings as a cook during military service [...] through to international recognition as the man behind the world's best restaurant... A lively and fascinating read."—Caterer and Hotelkeeper "The more intriguing story, which Andrews tells very well, is how what started in the 1960s as a hippy beach cafe on an all but unreachable cove became first a restaurant, then a gastronomic restaurant cleaving to the trend for nouvelle cuisine, and then something else entirely, the flag-waver for a vanguard. Hand in hand with this is the story of Adrià himself: an ordinary bloke who had been cooking for years before he really committed to it; who as a young man was more interested in football and chasing girls than creating a single morsel of food anybody would remember... We do get insights into the autodidact’s approach to creativity... Millions [...] year after year, have attempted but failed to get to bag a reservation [at elBulli]... For them, this book is as close as they are every likely to get to enjoying elBulli for themselves."—The Observer "[A] fascinating story."—Country & Town House "Insightful and well written."—TLS (Times Literary Supplement)

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Book SynopsisSimple ways to cook eggs from Rose Bakery.Trade Review"Few things are as uniquely gratifying as knowing how to cook an egg—an organic egg! This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious."—Alice Waters, chef and owner of Chez Panisse"This book it not just Rose Carrarini's homage to the egg, the most humble and the most glorious ingredient there is; it also unveils the secrets behind some of the wholesome, vibrant foods she serves at Rose Bakery, one of my favorite lunch hangouts in Paris."—Clotilde Dusoulier, ChocolateAndZucchini.com"This is the kind of thing I would love to have for breakfast every day."—Oscar de la Renta, fashion designer, The New York Times Style Magazine"A treasury of scrambled, fried, baked, poached and more."—Country & Town House"The recipes in How To Boil An Egg are easy without feeling like you're working from Cooking for Dummies."—The Stylist"Heralding a new era of egg loving... An egg odyssey... Beautiful."—Metro"Rose Carrarini, proprietress of fashion-world favorite Rose Bakery in Paris (and sister-in-law to Rei Kawakubo), serves up How to Boil an Egg, a stylish new cookbook boasting 84 ways to transform the breakfast favorite."—ELLE"From Courgette & Tomato Gratin to Eton Mess, Carrarini positions the modest egg - organic, bien sur - as our most versatile of culinary border crossers. How to explain the restorative power of a British bakery in Paris... Make a tart yourself, and see."—Vogue"When in doubt, we eat an egg. Rose does too, and she's teaching us all the ways we can make them gloriously delicious."—DomesticSluttery

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Book SynopsisEating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French LaundryTrade Review"Family‐style staff meals, so often even more cozily enticing than what’s on the actual menu, are the focus of the Fool magazine editor and photographer’s Eating with the Chefs – worth the price alone just for Noma’s brownie recipe."—Vogue"From the rustic to the refined, the book provides a visually stunning narrative about the inner workings of restaurants."—DuJour"Shot by award‐winning Swedish photographer Pers‐Anders Jorgensen, Eating with the Chefs is... for those who dream of sharing meals with their favorite restaurateurs."—Fine Dining Lovers"Great‐tasting, simple meals to fuel a hard day’s work... If you’ve grown cynical about what relation fine dining has to real food, here it is. If you need no convincing, this is a straightforward treat."—The Guardian"A wondrous piece of pondering ideas and beauty."—Edge NY"The tradition of the pre service meal had by all the restaurant staff is an old and important one, often used by chefs to try their own ideas on colleagues or share the food of their culture with others in the restaurant. Jörgensen visits 18 top restaurants including Noma, Le Chateaubriand and The French Laundry documenting the meals they have, the role they play, and sharing his stunning photography with us." —LondonLampost.com

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Book SynopsisSHOPPING BAG Galison's Sweet Confections Reusable Nylon Shopping Bag is adorned with whimsical artwork of pastries and confections that will satisfy your sweet tooth while helping you shop sustainably. Crafted from durable nylon material, this bag is not only functional but also a delightful accessory that adds a touch of sweetness to your everyday errands. When not in use, this versatile bag can be conveniently folded into the shape of a cake slice. With a clever foldable design, it tucks away neatly into your purse or pocket, ready to be whipped out whenever you need it. It's like carrying a slice of happiness wherever you go! BRIGHT AND BOLD ARTWORK Featuring a charming design of mouthwatering pastries and confections, this bag turns grocery shopping into a delightful experience. From cupcakes and macarons to doughnuts and éclairs, the colorful artwork brings a sense of joy and indulgence to your daily routine. With its charming artwork and clever foldable design, it's a sweet tre

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