Food & Drink Books
Octopus Publishing Group 10aDay the Easy Way
Book Synopsis Make small changes to your diet and slash your risk of developing the biggest diseases to affect the Western world, with delicious, filling recipes from bestselling author James Wong. Eating healthily can be a confusing business. But what if there were a single, simple change you could make that would transform your health, without forcing you to give up the foods you love? According to a growing body of international studies, little tweaks to your everyday diet to get you beyond the 5-a-day minimum and towards 10-a-day could slash your risk of developing the biggest diseases to affect the Western world. In fact, experts agree that simply eating more fruit and veg is the single most important dietary change you can do for your health! As only 3 out of 10 people are even achieving the minimum amount of fruit and veg, this book aims to make getting there easy. No gimmicks, no ''banned'' foods, no miserly portion
£15.00
Hodder & Stoughton Deliciously Ella with Friends
Book SynopsisA much-anticipated cookbook from Deliciously Ella, the inspirational bestselling food writer who has taken the cookery world by storm.In the follow-up to her amazing chart-topper Deliciously Ella Every Day, Ella makes it easy to prepare delicious food for you, your friends and family, whatever the occasion. No more wondering whether certain dishes go together, Ella makes life simple with her menus - whether you are planning a laid-back brunch, a last-minute lunch or a fancy supper, she has it covered with hearty and filling recipes that celebrate her natural eating philosophy. With ideas and inspiration for every foodie occasion, including cosy nights in for one, easy kitchen suppers, flavoursome feasts, birthday parties, picnics and mocktails and cocktails, this is the go-to book for anyone who wants to make simpler, healthier food choices - that they can enjoy with friends and family.Trade Review*The UK's biggest selling debut cookery author of all time* * Nielsen **Featured in the Top 10 Influential British Foodies 2016* * The Grocer *the biggest thing in healthy eating * Radio Times *Ella Woodward is deliciously magnificent! Her recipes are out of this world, and her wellness philosophy is life-changing. I adore this scrumptious cookbook and am so grateful for Ella's inspiring work. * Kris Carr, New York Times bestselling author, Crazy Sexy Diet *the food writer everyone's talking about * Daily Telegraph *
£999.99
Rowman & Littlefield The Complete Guide to Edible Wild Plants
Book SynopsisEdible wild plants, mushrooms, fruits, and nuts grow along roadsides, amid country fields, and in urban parks. All manner of leafy greens, mushrooms, and herbs that command hefty prices at the market are bountiful outdoors and free for the taking. But to enjoy them, one must know when to harvest and how to recognize, prepare, and eat them. The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts provides everything one needs to know about the most commonly found wild foodsgoing beyond a field guide's basic description to provide folklore and mouth-watering recipes for each entry, such as wild asparagus pizza, fiddlehead soup, blackberry mousse, and elderberry pie. This fully illustrated guide is the perfect companion for hikers, campers, and anyone who enjoys eating the good food of the earth. With it in hand, nature lovers will never take another hike without casting their eyes about with dinner in mind.Trade Review“Wherever foraging takes you, this is a handy [guide] to include in a daypack.”—farmersmarketonline.com “A great book for the wild-foods gourmand. . . . Lyle discusses the history, the lore, and the preparation of a variety of edibles.”—Grand Rapids Press “This fully illustrated guide is the perfect companion for hikers, campers, and anyone who enjoys eating the good food of the earth.”—Women in the Outdoors
£14.99
Dorling Kindersley Ltd Natural Baking
Book SynopsisWith Natural Baking you can now have your cake and eat it too!Described by Jamie Oliver as his ''favourite cooking book of the year'', this is your new baking bible for healthy baking recipes to create an awe-inspiring array of stunning cakes and sweet treats, whilst cutting down on the sugar too!Discover all of your favourite cake recipes and baked goodies, from carrot cake to hot cross buns, all redefined in a healthy and imaginative way by use of natural ingredients. Dive straight in to discover: -Over 70 delicious low-sugar and sugar-free recipes of all your favourite cakes-Featuring 120 photos of the finished product to accompany each riveting recipe -Many recipes are gluten and dairy free -Includes a seasonal calendar to guide you through how to bake using fresh and seasonal produceEach delicious recipe contains little or no processed sugar, and instead relies on easy-to-source sugar substitutes and natural sugTrade ReviewWith recipes for different experience levels along with easy to follow instructions, this beautifully illustrated book uses delicious natural ingredients in its recipes. * Cake Masters *If you enjoy baking, but not the calories that go with eating the goodies you've produced,then this is the book for you. * The Sun *
£11.24
Murdoch Books In Praise of Veg: A modern kitchen companion
Book SynopsisFor fans of Samin Nosrat, Anna Jones and Stephanie Alexander, the ultimate veg guide for food lovers 'Alice Zaslavsky is a force of nature!' Nigella Lawson The definitive guide to making vegetables the centre of the plate. In this comprehensive and fully illustrated kitchen companion, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be. Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In Praise of Veg will help beginners and avid cooks alike turn a bag of yawns or a produce-box surprise into a knock-out meal. For the vegetarian or just veg-forward, In Praise of Veg is the most ambitious and comprehensive reference on the topic, as well as the delicious answer to the age-old question: what are we eating?Trade Review'Alice Zaslavsky is a force of nature!' Nigella Lawson 'The Stephanie Alexander for the future. The kind of book everyone needs on their shelf.' Max Brearley, delicious 'This is the most beautiful book I own.' Emelia Jackson, MasterChef All Stars winner 'The book is a marvel, and dare I say, an instant classic.' Dan Stock, Herald Sun 'A weekly regular on TV, Radio and in Print Alice Zaslavsky is an intelligent, fresh young voice in Australian food.' Matt Preston: Host/Mentor/Judge/MasterChef (Network 10), Plate of Origin (Channel Seven) and others 'Alice is probably the nicest grownup I've ever met.' Tess, Age 9 'You're as mad as a cut snake.' Marlene, Age 80: ABC News Breakfast viewer 'Alice was MC for the Estrella Damm Gastronomy Congress held in Melbourne during the World's 50 Best Restaurant awards. Alice was outstanding as MC, especially to be able to hold a crowd and keep them entertained and interested for five hours straight.' Sarah Wilson: Brand Manager, Asahi Premium Beverages 'Alice is one in a million. As host of high profile culinary events and panels, her ability to get under the skin of a topic and conversation with her in-depth industry knowledge and research to unearth nuggets of gold, to pull you in, to re-assure and guide talent, to read an audience is second to none. A quick thinker, sassy and polished, Alice has a unique, warm and personable on-stage delivery that is impeccable.' Katrina King: Event Director, Gourmet Escape 'Alice is a total joy to work with. Her genuine enthusiasm flows through every aspect of her approach to projects, bringing a contagious positive energy to the creative process. Alice's imagination and integrity is a winning combination, and I'm always excited to see what her next project will be.' Daniel Coghla: Digital Manager, Melbourne Theatre Company 'Sans microphone and without notes, Alice held two hundred and fifty children in the palm of her hand. We understand that success comes from treating ourselves well, however; we were reminded by Alice Zaslavsky today that if we want to be winners in life it's also about how we treat others along the way.' Sue Fish: Teacher - Librarian, Coorparoo State School 'Not only is Alice so genuinely passionate about food, but her ability to engage people young and old is nothing short of remarkable. Our audiences just love her. Her infectious personality and creativity is plain to see, but what makes Alice unique to us is an ability to understand our objectives and translate the business speak into meaningful and engaging communications. That's what makes us want to work with her again and again!' Amanda Menegazzo: Food Comms Manager, Dairy AustraliaTable of ContentsWell, hello there ... The vegetable matrix The heat spectrum The power pantry WHITE Garlic Horseradish - Wasabi Daikon Parsnip Kohlrabi Fennel Celeriac Cauliflower - Caulini Wombok YELLOW Ginger - Galangal - Turmeric Lemongrass Sweetcorn Patty pan squash ORANGE Carrot Sweet potato Butternut squash - Spaghetti squash Pumpkin RED Tomato - Tomatillo Radish Red capsicum Rhubarb Chilli PURPLE Turnip - Swede/Rutabaga Beetroot - Golden beet Radicchio - Endive Globe artichoke Eggplant BROWN Onion - Red onion - Shallot Potato Jerusalem artichoke Yams & tubers Mushrooms - Truffles DARK GREEN Spinach - Silverbeet & chard - Warrigal greens Rocket - Nettle Herbs Kale & cavolo nero Broccoli - Chinese broccoli - Broccolini Zucchini - Zucchini flowers Cucumber Beans - Bean shoots Okra LIGHT GREEN Leek - Spring onion Asparagus Celery - Celtuce Lettuce - Watercress Bok choy Brussels sprouts Peas & snow peas Cabbage Avocado - Bitter melon Take stock, make stock Epilogue Books you'll love Index
£25.50
HarperCollins Publishers Uhtreds Feast Inside the world of The Last
Book SynopsisWELCOME TO UHTRED'S FEAST . . .Over the course of writing the Last Kingdom series, Bernard Cornwell discovered an increasing fascination for the Anglo-Saxon world: its people, their culture, and their domestic lives beyond the battlefield. And so when he met renowned chef Suzanne Pollak, someone with a passion for Anglo-Saxon cookery, Uhtred's Feast was born.A combination of beautifully crafted recipes which incorporate Anglo-Saxon ingredients and cooking techniques, and brand new Uhtred stories by Bernard which show the iconic warrior behind the shield, Uhtred's Feast opens a door into the ordinary Saxon home and an extraordinary moment in our history.Trade ReviewPraise for Bernard Cornwell: 'Strong narrative, vigourous action and striking characterisation, Cornwell remains king of the territory he has staked out as his own' SUNDAY TIMES ‘Like Game of Thrones, but real’ OBSERVER 'Blood, divided loyalties and thundering battles' THE TIMES ‘The best battle scenes of any writer I’ve ever read, past or present. Cornwell really makes history come alive’ George R.R. Martin ‘He’s called a master storyteller. Really he’s cleverer than that’ TELEGRAPH ‘A reminder of just how good a writer he is’ SUNDAY TIMES ‘Nobody in the world does this better than Cornwell’ Lee Child ‘Cornwell’s skill [is] in ageing his warrior-hero, who now creaks as he fights and is haunted by those he has loved and lost’ THE TIMES ‘The master still adding to his wonderful Saxon Chronicles’ SUNDAY TIMES MAGAZINE ‘Legendary … excellent storytelling, as ever’ SUNDAY SPORT 'A violent, absorbing historical saga, deeply researched and thoroughly imagined' WASHINGTON POST
£16.50
Insight Editions Disney Frozen The Official Cookbook
Book SynopsisFeel like you are visiting Arendelle with Elsa, Anna, Kristoff, and Olaf in this cookbook inspired by Disney’s Frozen and Frozen 2, featuring open-faced sandwiches inspired by Anna, Christmas kransekake inspired by Elsa, beloved lefse, a giant cookie in the wavy shape of Norway, and more!For the first time in forever, fans of Elsa, Anna, Kristoff, and Olaf will get to experience sights, smells, and tastes of Arendelle. This all-new cookbook features Scandinavian recipes celebrating some of the people and cultures that inspired Disney’s Frozen and Frozen 2.The Tastes of Arendelle: The Official Frozen Cookbook features step-by-step instructions and full-color photographs so chefs of any age or skill level can learn to prepare traditional Scandinavian treats. Featuring more than fifty-five recipes with historical tie-ins to each recipe’s significance in the films and culture, this comprehensive cookb
£18.70
Skyhorse Publishing The Geek's Cookbook: Easy Recipes Inspired by
Book SynopsisGeeks, nerds, dorks, unite. Here is the gift you—and your families—have been waiting for—recipes for superfans of Game of Thrones, The Big Bang Theory, Star Wars, Harry Potter, and more! Minecraft Cookies! Sam Gangee Stew with Nasty Fries and Lembas! Skywalker Verrine! The Geek’s Cookbook is the fun and easy geeky recipe book with dishes from all your favorite shows, movies, and video games! It’s packed with original and delicious recipes inspired by: Zelda The Walking Dead Minecraft Breaking Bad The Matrix Pokémon Dexter Lord of the Rings Batman Final Fantasy Binge-watching your favorite season of Dexter, Breaking Bad, or The Walking Dead? Planning a Pokémon Go gaming party or a Harry Potter viewing party? Need sustenance to fuel your attempt to achieve the impossible and watch all six Star Wars movies in a row? Enter The Geek’s Cookbook, your guide to cooking all sorts of treats and goodies to nourish your inner (or outer) geek. Send your taste buds to another world with over thirty recipes from your favorite series, TV shows, and video games. Experience the supreme taste of the Matrix Burger or the Sauron Tarts, succumb to the Dagobah Marsh in Herb Crust or the Karadoc Crunch. Top it all off with some Minecraft Cookies or Meringue Pokéball, and you’ve got yourself a meal fit for Geek royalty. Eat like a geek!
£9.49
Princeton Architectural Press Stories of Japanese Tea: The Regions, the
Book SynopsisExplore the artistry of Japanese tea from buds to brew in this comprehensive illustrated guide to the tea industry that includes the Japanese growers, their craft of tea making, and how the tradition of tea has had an influence on cuisine, art, design, and health. This visual exploration of one of the world’s most popular beverages tells the stories of tea and tea making in Japan: how it is grown, harvested, and dried, as well as how it is prepared and enjoyed. Through interviews with tea growers, information on health benefits from Dr. Andrew Weil, and amazing recipes from chefs David Bouley, Hirohisa, and Cesar Ramirez, you will discover all there is to know about Japanese tea. This perfect gift for tea lovers shares the stories of tea from its origins to the present, packaged in a beautiful photographic book compiled by Zach Mangan, the founder of Kettl, a New York City- and Fukuoka-based tea and teaware company.
£16.19
CAMRA Books How to Brew Beer in Your Kitchen
Book SynopsisThis book will teach readers how to brew beer in their own kitchen, on a stove or hotplate, with a minimum of fuss and bother. It will focus on brewing a 10 litre (2.5 gallon) batch size because most kitchen stoves can only boil up to 3 gallons in a reasonable amount of time.
£15.29
Pan Macmillan Weaning Made Simple
Book SynopsisThe up-to-date weaning companion from the UK's no. 1 children's cookery author and weaning expert, Annabel Karmel MBE.When is my baby ready for first foods?Which foods should I try first?How do I introduce the critical nutrients?What do I need to know about allergies?An exciting journey of food discovery awaits your baby, yet this can often feel like an overwhelming and confusing time. With Weaning Made Simple, it's easy to find the right approach for your little one - and for you. Packed with the latest advice and one hundred nutritious recipes, this is the must-have essential guide to feeding your baby, from the UK's no. l children's cookery author and weaning expert. Weaning Made Simple features helpful lists and guides, meal planners, portion guidance, actual-size finger food illustrations and easy-to-follow information on everything from starting out and reducing milk feeds, to critical nutrients, allergies and special diets. From purees and finger foods to joining-in family mealtimes, Weaning Made Simple gives you everything you need to know to introduce your baby to a lifetime of happy, healthy eating.
£15.29
Octopus Publishing Group One Tin Bakes
Book Synopsis70 delicious one-pan, no-fuss baking recipes from the first ever winner of the Great British Bake Off. Whether you want cookies or cakes, pastries or desserts, something fruity, chocolatey, spiced or nutty, baking just got a whole lot easier.With chapters including Cakes, Brownies & Cookies, Pastry, Desserts, No-Bake Bakes and Buns & Breads, there''s plenty to choose from to create a beautiful bake, that only lacks the washing up. Try Anzac Caramel Slices for a sweet treat with a salty kick, Rhubarb Strawberry Cobbler for an easy summer dessert, or Tahini Babka Buns for those weekend pastry cravings.You need minimal equipment and skill to whip up something fruity, chocolatey, spiced or nutty - One Tin Bakes is full of versatile and achievable recipes that celebrate the flavours of both traditional and modern bakes from around the world, each with a special Edd Kimber twist. ''Baking requires skil
£16.19
Clarkson Potter/Ten Speed Americas Most Iconic Ice Creams
Book SynopsisThe creative flavor geniuses at Salt & Straw, the wildly successful small-batch ice cream brand, bring you the absolute best versions of classic American flavors . . . and zillions of ways to riff, twist, and spin them into outrageous new scoops.Known for his wildly inventive flavors, Tyler Malek, Salt & Straw?s cofounder, takes us on a deep dive into what makes ten iconic flavors such beloved classics?including vanilla, strawberry, chocolate, and more. Using their signature, supersimple base recipes, he presents perfected, ultimate recipes for America?s favorite flavors. But since creativity is still at his core, Malek shares 75 more recipes riffing off those classics, like Smoked-Cherry Vanilla, Chili Crisp Chocolate Peanut Butter Cup, and Coffee Toffee Banoffee.
£17.00
David & Charles Botanical Baking
Book SynopsisLearn how to perfect the prettiest trend in cake decorating using edible flowers and herbs to decorate your cakes and bakes with over 30 beautiful cakes from celebrity baker Juliet Sear.
£14.44
Page Street Publishing Co. The Asian Market Cookbook: How to Find Superior
Book SynopsisAsian markets are ideal for finding ingredients for a variety of Asian dishes -- in addition to often having a bigger selection, ingredients are often cheaper at these local markets, and more authentic to boot. But navigating these markets can have a steep learning curve, especially for novices who may not know where to begin. Luckily, celebrity chef Vivian Aronson has you covered. She's an expert at traversing the ins and outs of Asian markets, and in this book, she'll break down staple ingredients in Asian cuisine while also providing recipes that are ideal for home cooks. If you want to know the difference between sesame paste and miso paste, or between dried noodles and hand-made noodles, this book is ideal for you. Plus, in addition to explaining these crucial recipe components, Vivian also includes delicious recipes: once you've learned about these exciting ingredients, you'll want to start cooking with them immediately. Try your hand at making Sichuan Jelly Noodles, or Shredded Pork in Sweet Bean Sauce, all with ingredients from your local Asian market.
£15.29
Little, Brown & Company The Joy of Pizza Everything You Need to Know
Book SynopsisNEW YORK TIMES BESTSELLER • Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of 'the best pizza in New York' (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you’ll make the best pizza of your life. Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You’ll learn how to make Razza specialties such as:Jersey
£27.00
Hippocrene Books Inc.,U.S. The Kerala Kitchen Expanded Edition
Book SynopsisTrade Review"A delightful, evocative, sumptuous menu, redolent of fresh green paddy fields, coconut palms swaying in the breeze, and the pungent spices of the Malabar coast . . . mouth-watering and heart-warming!" —Shashi Tharoor Former UN Undersecretary General and author of The Great Indian Novel“I have never read a cookbook from cover to cover in one sitting, but then The Kerala Kitchen is so much more than a cookbook: It is travelogue, memoir and food diary. What better way to understand the community of Syrian Christians of Kerala—my community—than through our appetites. I was transported back to my grandmother’s kitchen and I could hear the mustard seeds bursting and smell the delicious curries brewing in the clay pots she heated on a stove that was no more than a tripod of bricks with coconut husks as fuel. The Kerala Kitchen is a must . . . the easy and elegantly described recipes, the primer on spices and their uses, make these dishes accessible to all. Enjoy!” —Abraham Verghese author of The Covenant of Water“Here you will find clear recipes for the best of Kerala's fine foods, written with great love by someone who has been a part of that culinary tradition since birth.”--Madhur Jaffrey“The Kerala Kitchen is that most marvelous of cookbooks—where the stories are as good as the recipes. It makes me hungry, and it makes me want to travel to the Kerala that Lathika George conjures so evocatively. This is a book that is for anyone who's interested in India, or in eating well.” —Suketu Mehta, author of Maximum City
£17.09
Chronicle Books Food Other Things I Love
Book SynopsisBeloved Bravo TV food personality Caroline Manzo invites you to come over, pull up a chair, and fill your belly with recipes inspired by her delicious family meals, done the New Jersey way.From her star turn on the hit series The Real Housewives of New Jersey to her family spin-off Manzo’d with Children, Caroline Manzo has long been a fan favorite. Here, for the very first time, Caroline shares her kitchen secrets in an abundant cookbook filled with over 100 recipes, including: Ready-in-a-snap breakfasts like Baking Dish Frittata and Crab Cake Benedict Lazy summertime lunches like her tried-and-true Down the Shore Smothered Corn Cobs Warm and cozy meal staples like Roasted Red Peppers and Italian Wedding Soup Late-night munchies such as Homemade Truffle Popcorn and Adult Root Beer Floats Italian American classics done Caroline’s way, like her famous Taylor Ham (not to be confused with pork rol
£19.79
Phaidon Press Ltd Ikoyi: A Journey Through Bold Heat with Recipes
Book Synopsis‘In what seems like only a brief moment, Ikoyi has shaken the world of cooking.' – René Redzepi, chef & co-owner of noma The exciting debut cookbook from the acclaimed chef of the two-Michelin-starred London restaurant Ikoyi Ikoyi, named as one of the World's 50 Best Restaurants in 2022, is one of the most original, flavor-driven restaurants of its time. Run by childhood-friend duo Iré Hassan-Odukale and chef Jeremy Chan, the innovative culinary mind behind the unique tasting menu, its menu is inspired by the spices of Sub-Saharan West Africa and produce from local farms and artisan producers. The book includes narratives throughout illustrating Ikoyi’s inspiration and inception, as influenced by Chan’s experiences living, cooking, and traveling in Hong Kong, Canada, Sub-Saharan Africa, and Europe. Each recipe in this fascinating book features a story about how the dish was developed, plus the influences of seasonality and produce from local producers. This debut cookbook tells the compelling story and journey of Chan and Ikoyi, with 80 recipes that Chan has carefully developed to encapsulate bold heat: his signature style.Trade ReviewAs seen in Financial Times, Vogue Online, Delish, Fine Dining Lovers, and Tasting Table'Gorgeous.' – Vogue‘A stunning debut monograph from one of London’s (and the world’s) most exciting talents.’ – London Post‘Chan's book is nothing short of epic, and doubles as a stunning (and hefty) coffee table flipper.’ – Tasting Table‘Chef Jeremy Chan brings his food to life on pages.’ – Delish‘A wonderful insight into the bold and colourful world of flavours that Jeremy has delicately balanced and brought together to make the exciting food of Ikoyi.’ – Clare Smyth, three-Michelin-starred chef‘There are very few people I admire more than Jeremy Chan, not only as one of the world's best chefs but as a person. If you never have the great privilege to experience the extraordinary Ikoyi, then this book gives you an insight into the sheer brilliance and remarkable intelligence of Jeremy Chan.' – Josh Niland, James Beard award-winning chef and author‘The moment Jeremy stepped through the door of noma, you could see he had a ferocious appetite for knowledge. He was motivated and thoughtful. In what seems like only a brief moment, Ikoyi has shaken the world of cooking. Jeremy has claimed his place with his thoughtful and new approach. In this book, you feel the creative struggle that one must go through to do something truly special. Each page turn provides insight into mind and kitchen of one of this generation’s future giants.' – René Redzepi, chef & co-owner of noma
£42.70
HarperCollins Focus Tokyo Cocktails: An Elegant Collection of Over
Book SynopsisTokyo Cocktails is an elegant collection of over 100 recipes inspired by the Eastern Capital.With over 13.5 million residents squeezed in to 845 square miles, Tokyo stands as one of the world’s most beguiling cities. On the surface, it appears to be nothing but towering buildings and glaring lights. But once you get to know the city, its 23 wards reveal hidden alleyways, along many of which you can find singular drinking establishments.Tokyo Cocktails takes you inside the city’s best bars and introduces you to bartenders and mixologists conjuring up drinks that reflect the city’s essence, namely how thousands of years of tradition fuse with myriad contemporary influences. Inside this book, you will find: More than 1000 exciting cocktail recipes from acclaimed bars A guide of Tokyo mixologists and their signature drinks, inspired by the city’s deep traditions and cutting-edge innovation Detailed bartending tips and techniques Vibrant and evocative photographs of these drinks and revered bartenders Featuring tons of staples that honor and reinvent classics and make the best of local ingredients, this book is the ideal cocktail enthusiast’s guide to drinking like a local, whether you’re making a trip to Tokyo or staying at home and simply wishing you were there.
£18.07
Stackpole Books Cousin Ricks Game and Fish Cookbook
Book SynopsisCousin Rick Black shares 250 of his favorite recipes for deer, elk, antelope, caribou, moose, bear, buffalo, squirrel, rabbit, beaver, raccoon, trout, bass, salmon, and panfish, as well as rubs, marinades, and plenty of tips for getting the best out of your game, from field dressing through the finished dish.
£14.24
Thames & Hudson Ltd An Anarchy of Chillies
Book SynopsisCelebrates 100 powerful personalities from the chilli family in lively four-colour illustrations, presenting everything the aspiring chef or gardener needs to help them harness the heat.Trade Review'A beautifully illustrated ode to the hot stuff' - Mr Porter'Witty and playful … a tongue-warming tribute to this fiendish fruit, providing insight into an exotic world of flavour and flame … It will brighten up your bookshelf no end' - Quirk and Spoon'Gorgeous graphic illustrations … a must for chilli obsessives' - Stylist'A perfect gift for any food connoisseur or to keep for yourself' - Italia!'Packed with bold and bright illustrations' - Stuff'Beautifully illustrated … ideal for anyone who loves to grow or cook chillies' - Vegetarian Living'A must for anyone who’s serious about their chillies, graphic design, or both' - Yotam Ottolenghi, Guardian, Books of the YearTable of ContentsIntroduction • 100 Chillies
£15.26
Kitchen Press The Mountain Cafe Cookbook
Book SynopsisLegendary breakfasts to fuel days on the mountain; inventive, zesty salads and indulgent and luxurious cakes these are all hallmarks of Aviemore''s Mountain Cafe. Owner-chef Kirsten Gilmour draws on her Kiwi roots to turn out contemporary dishes with an antipodean love of fresh and bold favours, and in her debut cookbook she shares her secrets and inspirations with you. The Mountain Cafe Cookbook is packed full of Kirsten''s irresistible recipes for the best-loved dishes and drinks at her Highland restaurant, alongside others drawn from her grandparents and infuenced by her travels around the world. This is not diffcult, fancy restaurant cooking, but gutsy, fresh, hearty food that will taste just as good from your kitchen as from hers.With vibrant photography by Paul Masson, The Mountain Cafe Cookbook has over 130 recipes including everything from Smoked Fish Chowder, Cider Sage Barbecue Chicken, Sloe Gin & Bramble Salmon Salad and Butternut Chilli & Coconut Fritters to Chocolate & CoTrade ReviewA great big hug of a book, full of exciting flavours and reliable recipes. -- Sue LawrenceKirsten has been serving her Kiwi-inspired food for many years and here she shares her secrets for those delicious breakfasts, meals, cakes and drinks. As a fellow NZ'er I'm proud of her achievements! -- Peter Gordon
£18.00
Serif Traditional Moroccan Cooking: Recipes from Fez
Book Synopsis
£9.49
Biteback Publishing My Stir-fried Life
Book SynopsisAs a boy, Ken Hom lived hand-to-mouth in the slums of Chicago's Chinatown. Today, he is one of the most celebrated TV chefs of all time, the man who showed the British how to cook Asian food and introduced the nation to the wok.This is the story of that remarkable journey.Aged just eight months when his father died, Ken was raised by his mother in an atmosphere of punishing poverty. But no matter how little they had, they ate well. Life would change when, at the age of eleven, Ken landed a job in his uncle's Chinese restaurant. From these humble beginnings, he travelled the globe and went on to become one of the world's greatest authorities on Asian food. His wildly popular books have inspired millions of home cooks, and he paved the way for a generation of celebrity chefs.High-spirited and frequently funny, My Stir-Fried Life is the epicurean's epic - a gastronomic narrative that lifts the spirits, tantalises the taste buds and feeds the soul of anyone and everyone who loves cooking, from the keen novice to the accomplished connoisseur.Trade Review"Ken Hom not only introduced me to the hitherto esoteric world of Chinese cuisine but allowed me to understand its enormous importance to the rest of the world both culturally and intellectually ... and that it is just extraordinarily lovely to eat." - Rick Stein; "A master of his craft, a legend in TV food." - James Martin; "I have enjoyed the luxury of Ken's wonderful food for many years. I can't wait to read about his life and his route to the top..." - Sir Alex Ferguson; "A cooking superhero... Great celebrity chef... A sense of feast runs through the book." - Libby Purves, Radio 4 Midweek; "Fascinating... Peppered with amusing stories about members of [Hom's] high-octane social circle... He is one of the most charming and likeable subjects." - Dominic Midgley, Daily Express
£17.00
Random House USA Inc Spritz: Italy's Most Iconic Aperitivo Cocktail,
Book SynopsisA narrative-driven book on the surprising history and current revival of spritz cocktails (a wine-based drink served as an aperitif), with 50 recipes, including both historical classics and modern updates.From Milan to Los Angeles, Venice to New York, the spritz—Italy’s bitter and bubbly aperitivo cocktail—has become synonymous with a leisurely, convivial golden hour. But the spritz is more than just an early evening cocktail—it’s a style of drinking. In Spritz, Talia Baiocchi and Leslie Pariseau trace the drink’s origins to ancient Rome, uncover its unlikely history and culture, explore the evolution of aperitivo throughout Northern Italy, and document the spritz’s revival around the world. From regional classics to modern variations, Spritz includes dozens of recipes from some of America’s most lauded bartenders, a guide to building a spritz bar, and a collection of food recipes for classic Italian snacks to pair alongside.
£15.29
Penguin Books Ltd Recipe for Life
Book SynopsisMary Berry is one of our most-loved cookery writers and presenters, but few people know the professional and personal story behind her success. In this charming and life-affirming autobiography, you''ll discover the highs and lows of her remarkable life . . . From the moment she came into the world - two weeks early, throwing her parents'' lives into disarray - Mary has gracefully but firmly done things her own way. Born in 1935, in the city of Bath, Mary''s childhood was a curious mix of idyllic picnics and ramblings, and alarming air raids; of a spirited and outdoorsy home life and a dreaded school existence. All nearly cut horribly short by an almost fatal bout of polio when she was thirteen, which isolated Mary in hospital, away from beloved family and friends for months. Recovery saw her turn to her one true passion - cookery. And so began a love affair that has spanned six remarkable decades; from demonstrating ovens in the early 1950s to produci
£11.69
Guido Tommasi Editore From the Markets of Tuscany
Book SynopsisTuscan cooking lives in the region's homes and gardens, its small shops and market stalls. With From the Markets of Tuscany, at once a collection of traditional, seasonal recipes and a guide to the area's top food markets, Giulia takes readers on a journey through her beloved Tuscany, exploring famous places but also more remote areas from Florence's urban streets and enchanting Volterra to mountainous Garfagnana and the wilds of Lunigiana, the gentle rolling hills of Val d'Orcia, and the vineyards and olive groves of Chianti. Through photographs, words and recipes, Giulia tells the story of Florence's historic markets, local organic farmers' markets, and the weekly market days held in Tuscan towns and villages. She also explores Tuscany's coastal fish and seafood markets, together with the roadside vendors of the Maremma area, with their vibrant fresh fruit and vegetable stands. With each encounter, Giulia delves into the stories of Tuscany's food markets
£28.00
WW Norton & Co The Rye Baker
Book SynopsisExploring rye’s history, unique chemistry and centuries-old baking methods, The Rye Baker is the definitive resource for professional and home bakers alike.
£27.99
Alfred A. Knopf Mastering the Art of French Cooking Volume 1
Book Synopsis
£24.00
Random House USA Inc The Bakers Appendix The Essential Kitchen
Book SynopsisThe ultimate quick, yet thorough, reference for bakers, with every metric conversion and ingredient substitution you could want, plus 18 recipes for basic, fail-proof cakes, frostings, and cookies—with variations that combine to make dozens of desserts.Bakers will wonder how they ever lived without this indispensable resource, featuring:• Cups-to-grams conversions for ingredients• Basic recipes for cakes, quick breads, cookies, frostings, and more, with dozens of variations• Ingredient substitutions• DIY extracts, natural food colorings, sprinkles, and more• Decorating tips for cakes and cookies• Conversions for oven temperatures• Adjustments for baking at high altitudes• Volume charts for baking pans of all sizes
£14.39
Columbia University Press The Kitchen as Laboratory
Book SynopsisTrade ReviewBehind today's celebrity chefs and starred restaurants is a mostly unsung army of dedicated food and science lovers working to uncover the scientific principles that make our modern gastronomical marvels possible. In offering thirty-three highly readable and often amusing essays by warriors in this multinational kitchen army, the editors of this anthology have accomplished the great service of filling a much-needed gap in the public's understanding and appreciation of twenty-first-century culinary 'magic.' Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band? -- Robert Wolke, former Washington Post food columnist and author of What Einstein Told His Cook: Kitchen Science Explained The editors of The Kitchen as Laboratory provide not just intimate and fascinating anecdotal insights but also the scientific principles that inspired them. They have created a new altar for chefs and gourmands to worship: the poetry of science. -- Will Goldfarb, creator of Willpowder, Experimental Cuisine Collective The Kitchen as Laboratory provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay's author. Readers are likely to come away with a lot of new ideas to use in the kitchen, as well as some recognition of the breadth of contemporary applications of science in the kitchen. -- Peter Barham, author of The Science of Cooking The Kitchen as Laboratory is not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it's heartening to see this area of literature expanded. -- Chef Wylie Dufresne, wd~50 Nothing is more difficult to master in the world than science itself. The Kitchen as Laboratory creates a beautiful synergy between food and science while amazingly representing difficult concepts in colloquial language. It is a powerful book. -- Chef Jose Andres, James Beard Foundation's Outstanding Chef Cesar Vega, Job Ubbink, and Erik van der Linden have assembled a complete document that seamlessly bridges the inherent connection of the science of cooking and the art of cooking. They have created a testament to the fact that precise understanding and open minded observation are invaluable tools for creative cooking. Kitchen as Laboratory: Reflections on the Science of Food and Cooking is a thought provoking, insightful and approachable resource for professional chefs and home cooks alike. -- Maxime Bilet, head chef for recipe research and development at The Cooking Lab, co-author of Modernist Cuisine serious and substantive anthology -- Harold McGee Nature Refreshingly, the Kitchen conveys simple and attainable advice... Scientist Engaging, thought-provoking and accessible Yum.fi Highly recommended. ChoiceTable of ContentsAcknowledgments Introduction: The Case for Science Inspired by the Kitchen, by Cesar Vega, Job Ubbink, and Erik van der Linden 1. The Science of a Grilled Cheese Sandwich, by Jennifer Kimmel 2. Sound Appeal, by Malcolm Povey 3. Mediterranean Sponge Cake, by Cristina de Lorenzo and Sergio Laguarda 4. Spherification: Faux Caviar and Skinless Ravioli, by Cesar Vega and Pere Castells 5. Konjac Dondurma: Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream, by Arielle Johnson, Kent Kirshenbaum, and Anne E. McBride 6. Stretchy Textures in the Kitchen: Insights from Salep Dondurma, by Tim J. Foster 7. Moussaka as an Introduction to Food Chemistry, by Christos Ritzoulis 8. The Sticky Science of Malaysian Dodol, by Alias A. Karim and Rajeev Bhat 9. The Perfect Cookie Dough, by Aki Kamozawa and H. Alexander Talbot 10. To Bloom or Not to Bloom, by Amelia Frazier and Richard Hartel 11. Bacon: The Slice of Life, by Timothy Knight 12. Scandinavian "Sushi": The Raw Story, by Pia Snitkjaer and Louise M. Mortensen 13. Maximizing Food Flavor by Speeding Up the Maillard Reaction, by Martin Lersch 14. Lighten Up! The Role of Gases in the Culinary Experience, by Matt Golding 15. The Meringue Concept and Its Variations, by Peter Wierenga, Helen Hofstede, Erik van der Linden, Sidney Schutte, and Jonnie Boer 16. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam, by Julia Maldonado-Valderrama, Peter J. Wilde, and Maria J. Galvez-Ruiz 17. Ice Cream Unlimited: The Possibilities of Ingredient Pairing, by Elke Scholten and Miriam Peters 18. Egg Yolk: A Library of Textures, by Cesar Vega 19. Ketchup as Tasty Soft Matter: The Case of Xanthan Gum, by Thomas Vilgis 20. Taste and Mouthfeel of Soups and Sauces, by John R. Mitchell 21. Playing with Sound: Crispy Crusts, by Paula Varela and Susana Fiszman 22. Baked Alaska and Frozen Florida: On the Physics of Heat Transfer, by Adam Burbidge 23. On Superb Crackling Duck Skin: An Homage to Nicholas Kurti, by Christopher Young and Nathan Myhrvold 24. Sweet Physics: Sugar, Sugar Blends, and Sugar Glasses, by Natalie Russ and Thomas Vilgis 25. Coffee, Please, but No Bitters, by Jan Groenewold and Eke Marien 26. Turning Waste into Wealth: On Bones, Stocks, and Sauce Reductions, by Job Ubbink 27. Restructuring Pig Trotters: Fine Chemistry Supporting the Creative Culinary Process, by Jorge Ruiz and Julia Calvarro 28. Innovate: Old World Pizza Crust with New World Ingredients, by Thomas M. Tongue Jr. 29. Eating Is Believing, by Line Holler Mielby and Michael Bom Frost 30. Molecular Gastronomy Is a Scientific Activity, by Herve This 31. The Pleasure of Eating: The Integration of Multiple Senses, by Juan-Carlos Arboleya, Daniel Lasa, Oswaldo Oliva, Javier Vergara, and Andoni Luis-Aduriz 32. On the Fallacy of Cooking from Scratch, by Cesar Vega and David J. McClements 33. Science and Cooking: Looking Beyond the Trends a Personal, Practical Approach, by Michael Laiskonis Contributors Index
£20.90
Schiffer Publishing Ltd Japanese Knife Sharpening
Book Synopsis
£23.79
Penguin Books Ltd At Elizabeth Davids Table Her Very Best Everyday
Book SynopsisAt Elizabeth David''s Table is the very best from the woman who who changed the face of British cooking. Elizabeth David introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil and pasta, artichokes and fresh herbs - foods that have become the staples of our diets today. Her recipes brought colour and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, is this beautiful new collection of her most inspiring, everyday recipes with full-colour photography throughout.Published to celebrate the 60th anniversary of Elizabeth''s first book, At Elizabeth David''s Table has twelve chapters guiding the reader from tasty soups and starters, through to meat, fish and desserts. Sections on successful bread making, as well as more extravagant dishes, ensure that this will become the cookery bible that you will turn to, time and time again. Int
£25.60
HarperCollins Publishers Juice Yourself Slim Lose Weight Without Dieting
Book SynopsisBursting with Juicy motivation, Juice Yourself Slim is the new book from the No. 1 bestselling Juice Master. Containing over 50 fantastic soups, juices, salads and smoothie recipes PLUS the Life Long Rules for Success that will help you maintain your health and- the big one- keep you slim for life.Let the Juice Master help you discover delicious and simple recipes containing the ultimate super fuel for a super body and mind!Includes:The 5 Day Launch ProgrammeDid you know a space shuttle needs 90% of its energy to launch but only 10% to keep it in flight? Jason shows how the same principle can be applied to permanent weight loss through his launch pad to a life long programme. Kick start your system and give your energy levels a super boost by following his juice, soup and smoothie plan for 5 daysJuice Yourself SlimHaving successfully completed the Launch programme, it''s now time to take things to new juicy heights with The Life Long Rules for Success, and with Jason''s motivational tiTrade Review‘The juice programme works! And if it can work for me I believe it can work for anyone.’ Jordan ‘We don't really do this, but I've got to say, it does work!’The Chris Evans Show, BBC Radio 2 on ‘7lbs in 7 Days Super Juice Diet’ “I will definitely include juicing into my everyday diet because I felt it gave me so much more energy.” News of the World “Just like Jordan, Jason Vale is living proof that his eating plan delivers results” New! magazine Featured in Now magazine, as "just the way to maintain your holiday body".
£10.44
HarperCollins Publishers Appetite
Book SynopsisNigel Slater’s inspirational guide to home cooking. ‘I want you to take in the spirit of the recipes and to deviate according to your ingredients and your feelings. I urge you to break the rules. I want you to follow your appetite.’ Inspiring and irresistible, ‘Appetite’ takes a hundred simple classics and casts aside the insecurities of normal recipes. Ingredients are listed, followed by a suggestion of how much you might need, i.e. ‘double cream – start with 100 ml then see how you go’. Readers will be liberated to use their own judgement, indeed actively encouraged to skip half the ingredients for pared-down versions that will teach them the essence of a dish. Recipe titles reflect this approach – ‘a cheap spaghetti supper’, ‘a big pork roast’, ‘a curry to make you sweat’. Slater’s typically unpretentious style and ready wit put the fun back into food.Trade Review‘He’s a genius, his food is scrummy and his voice more personal than usual.’ Guardian ‘Slater remains the reigning champion…‘Appetite’ is an instant classic. It’s comprehensive, inspirational and beautiful to look at.’ Daily Express ‘The total and utter must-have of the year.’ Rosie Kindersley Praise for ‘Eat’: ‘Nothing was ever going to come close to Nigel Slater’s “Eat”. An instant classic’ Cookbook of the Year, The Times ‘This year’s smallest yet fullest cookbook is from Nigel Slater … ‘Eat’ reminds us that he remains the UK cookery writer who breaks new ground as regularly as a mole.’ Rose Prince, Daily Telegraph, ‘Books of the Year’ ‘There’s nobody better than Nigel Slater at making cooking seem a relaxed, modest and wholly enjoyable affair … This chunky, easy-going book continues that approach in 400-plus pages which never run out of inspiration’ Daily Mail
£17.00
Dover Publications Inc. Cooking PriceWise
Book SynopsisBased on the Thames Television series starring actor and gourmet Vincent Price, this cookbook offers scores of easy-to-make recipes from around the world. In addition to recipes for soups, breads, main courses, sides, and desserts, Price offers fascinating food-related historical tidbits. For this expanded edition, his daughter, Victoria, has contributed culinary-themed journal entries from her father''s international travels as well as personal reminiscences of his favorite foods and home cooking. Numerous color photographs appear throughout this handsome hardcover collectible.
£17.84
Short Books Ltd The Good Stuff: Delicious recipes and tips for
Book SynopsisHealthy food that children will actually eat? Most parents would go to the moon and back for the secret…. In this game-changing book, designed for busy parents, top child nutrition expert Lucinda Miller shows you how to cook nutritious food that your children will love. With fabulous photographs and mouth-watering recipes, The Good Stuff will help you wean your children off ready-made convenience foods and have you positively looking forward to healthy family meals. From Five Veg Shepherd’s Pie to Brain-Boost Pancakes, there are recipes to suit all ages, including lots of simple lunchbox and snack ideas, plus menu planners and clever swaps for the main food allergens. Follow Lucinda’s approach, and help your children create a positive relationship with food that will have huge benefits. Watch them lose their sugar cravings, sleep better, build a stronger immune system and enjoy a new sense of focus, balance and calm. The Good Stuff – it’s a recipe for happiness!Trade Review'Helping our kids understand healthy eating should be a massive priority. Lucinda Miller is making a major contribution to that end, with winning recipes and smart tips that will really inspire parents to get their kids eating The Good Stuff.' - Hugh Fearnley-Whittingstall 'The book all parents have been waiting for.' - Amelia Freer 'Feeding good food to our children is fundamental for their wellbeing and Lucinda’s wonderful book manages to turn `nutritious’ into `delicious’ for even the fussiest eaters.' - Liz Earle
£18.70
Skyhorse Publishing Sammy Hagar's Cocktail Hits: 85 Personal
Book SynopsisWINNER of the GOLD Medal from the 2023 Independent Publisher Book Awards Toast to the good life with the Red Rocker’s best cocktail recipes! Sammy Hagar may be best known as the former frontman of the iconic band Van Halen. His fans know him as the Red Rocker and as the songwriter behind hits like “I Can’t Drive 55,” “Right Now,” and “Why Can’t This Be Love.” However, music is just one of his passions. Sammy is a businessman, a connoisseur of great cocktails, and the creator of Cabo Wabo Tequila, Sammy’s Beach Bar Rums, and—along with his good friend and celebrity restaurateur Guy Fieri—a line of Santo Tequilas and Mezquila. He created Cabo Wabo Cantinas and Sammy’s Beach Bar & Grills so people could hang out with their friends and families, have a few drinks, laugh, and enjoy the good times and unique cultures of the places he enjoys most—and the recipes in Sammy’s Cocktail Hits: 85 Personal Favorites from the Red Rocker reflect those differences. In addition to bartending basics and cocktail foundations, chapters include: Splash of Aloha! – Hawaii’s coolest cocktails Mas Tequila – South of the Border cocktails Sinful Signatures – VIP, Vegas–inspired cocktails Tinseltown Twists with Cleveland Pre-Funk – an original mix of Hollywood and Cleveland’s best cocktails Encore – More of Sammy’s personal favorite cocktails Enjoy drinks such as the Coconut Mojito, Maui Mama, Tiki Swizzle, Blanco Gimlet, Coco Loco, Coronarita, Santo Oaxaca, Santa Paloma, Brazilian Kiss, Vojito, Strawberry Surf, and Black & Blue Lemonade, and more! Trade Review“I’ve spent many nights with Sambo in Cabo, Vegas, his house, my house. . . .The guy knows how to shake it up in more ways than one!” —TOBY KEITH “The Red Rocker has done it again. My friend sure knows his way around the bar! Delicious!” —CHEF EMERIL LAGASSE “Sammy’s palate is mesmerizing. He can tell you what’s in a cocktail or the varietals of a wine he’s never tasted before. He has a natural gift that leaves you speechless!” —LUCA GARAVOGLIA, CHAIRMAN, CAMPARI GROUP “I’ve tasted Sammy’s cocktails many times at my restaurant. It’s difficult to keep him out from behind the bar!” —CHEF MICHAEL MINA “Over the years, Sammy has acquired and used extensive knowledge of spirits to create his fabulous brands and cocktails! Terrific job, Sammy!” —JOHN PAUL DE JORIA, FOUNDER, PATRÓN SPIRITS “I’ve been appreciating Sammy’s spirits and cocktails for nearly two decades. His knowledge and passion shine in every glass!” —BOB CABRAL, JAMES BEARD AWARD–WINNING WINEMAKER
£18.00
Permuted Press Lovin' Your Air Fryer: 100+ Fast & Easy Recipes
Book SynopsisLove is in the air...fryer! Discover the HEALTHIER CRUNCH by frying with air instead of oil! All of the fun with MUCH less of the guilt.Chef Eric Theiss will help you get more out of your Air Fryer! Try over 110 new and easy recipes all “pounded with flavor!” Included are such restaurant favorites as Cider House Wings, Sweet & Sour Meatballs, Fried Nacho Cheese Balls, and Stuffed Mushrooms,along with fresh new ideas from breakfast to dessert. Try loads of main dish meals using easy-to-find and time-saving ingredients. Enjoy the Apple Dutch Baby, Blue Cheese Stuffed Shrimp, Steak Parmesan, and Spicy Spatchcock Chicken. Oh, and don't forget Air Fried S'mores! Eric also includes loads of tips and tricks to help you LOVE your Air Fryer even more. Chef Eric Theiss was trained by the best in the culinary world and today is known for his inventive cooking techniques like “Toss and Go!,” for his state-of-the-art cooking products, and for his fun and easy twists on ingredients. Eric is a bestselling cookbook author and beloved on-air celebrity chef. Named “America’s Favorite TV Chef,” be sure to watch him on your favorite outlet—Facebook, YouTube, and most cable networks.
£15.29
Schiffer Publishing Ltd Tabletop Distilling
Book SynopsisIn this detailed how-to book, learn the techniques, and procedures to distill raw natural materials into a variety of applications.
£25.59
Insight Editions Avatar: The Last Airbender: The Official Cookbook
Book SynopsisFeast on delicacies unique to the Earth Kingdom, Water Trible, Air Nomads, and the Fire Nation with the Avatar: The Last Airbender: The Official Cookbook Gift Set, which includes an exclusive apron.From the shores of Kyoshi Island to the crowded streets of Ba Sing Se, this official cookbook collects signature dishes from all four nations, like vegetarian plates of the Air Nomads, fiery entrees from the Fire Nation, seafood from the North and South Poles, and delectable cuisine from the Earth Kingdom. Packaged with an exclusive apron, this gift set is the perfect present for any Avatar: The Last Airbender fan. 60 ENTICING RECIPES: Featuring step-by-step instructions and tips for adapting dishes to specific diets, this book includes authentic food and beverage recipes inspired by the beloved series. EXCLUSIVE APRON: Show off your love of Avatar while keeping your clothes spotless with this exclusive apron. INSPIRING PHOTOGRAPHY: Gorgeous photos of finished recipes help ensure success!
£40.50
Murdoch Books Meat: The ultimate companion
Book Synopsis'You hold the right book in your hands. Learning from it will be delicious.' Anthony Bourdain At a time when we need to be more thoughtful about our meat consumption, this landmark publication offers the most important ingredient: knowledge. Meat: The Ultimate Companion is designed to walk you through the topic from the eyes of the farmer, the butcher and the best cooks to help you with the questions you might want to ask before you buy your meat. Carefully curated by Anthony Puharich, legendary butcher and supplier to Australia's leading restaurants, together with accomplished food writer Libby Travers, this comprehensive and ambitious project covers the history of every major animal we raise for meat, international breed maps, cut diagrams and descriptions, as well as illustrated butchery techniques and expert tips on selecting, storing and cooking all kinds of meat. Over 110 recipes showcase the major cuts and draw on cuisines and chefs from around the world. Lavishly photographed and illustrated, it is sure to become a modern classic and a requirement for every kitchen.Trade Review'You hold the right book in your hands. Learning from it will be delicious.' Anthony BourdainTable of ContentsForeword by Anthony BourdainPrefaceIntroductionSome thoughts about meat1. Birds2. Sheep3. Pigs4. Cattle5. Wild6. TechniquesAcknowledgementsIndex
£24.00
Pan Macmillan My New Roots: Healthy Plant-based and Vegetarian
Book Synopsis'A total inspiration in my kitchen, this book is an essential read for anyone wanting to put more whole foods, veg and joy into their kitchen.' – Anna Jones author of A Modern Way to EatMy New Roots is packed with more than one hundred simple and mouth-watering vegetarian recipes, including fragrant courgette and coconut noodle soup, homemade ginger ale, comforting chocolate chilli and a decadent chai upside-down plum cake. Whether you're vegetarian or vegan or just want to introduce more plants into your diet, there are so many seasonal options to choose from in this beautiful book. My New Roots embraces all-natural ingredients – so you can have as much as you want and know that it's good for your body. With options that are free from sugar and gluten, these seasonal, healthy recipes are designed to taste incredible, satisfy your appetite and make you feel fantastic. Sarah Britton's healthy eating blog My New Roots draws over half a million views a month with her vibrant vegetarian dishes. This beautiful book puts delicious and irresistible whole foods at the centre of every plate.'Sarah Britton is a shining example of the benefits of healthy, meat-free eating . . . My New Roots takes the plant-based crown' – StylistTrade ReviewSarah is one of my all time favourite cooks and people and one of the only voices I trust on nutrition. Sarah effortlessly weaves together healthful cooking and deliciousness in a rare and brilliant way. A total inspiration in my kitchen, this book is an essential read for anyone wanting to put more whole foods, veg and joy into their kitchen. * Anna Jones, author of A Modern Way to Eat *Sarah Britton is a shining example of the benefits of healthy, meat-free eating ... My New Roots takes the plant-based crown' * Stylist *Queen bee of the health blogs * Bon Appetit *Recipes range from the seed extravaganza that is her life-changing loaf of bread (understand this literally) to her frugal carrot-top and garlic-scape pesto * Guardian *arguably the most visually mouthwatering food blog around! * Forbes *Table of ContentsIntroduction - i: Introduction Chapter - 1: Essential Techniques Chapter - 2: Spring Chapter - 3: Early Summer Chapter - 4: Late Summer Chapter - 5: Autumn Chapter - 6: Winter Chapter - 7: Stocking the Pantry Acknowledgements - ii: Gratitude Index - iii: Index
£15.29
Clarkson Potter/Ten Speed Making Chocolate
Book SynopsisFrom nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory''s much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.
£26.40
Sterling Publishing Co Inc Jerusalem Food
Book Synopsis
£999.99
Headline Publishing Group Champagne: Wine of Kings and the King of Wines
Book SynopsisChampagne: Wine of Kings and the King of Wines guides you through the astounding history of how this delicious drink became the hallmark of celebrations, commiserations and partying across the globe. It covers the process of making champagne and the vintage years and the special cuvées; the history of champagne; individual entries on all the major Champagne Houses, the lesser estates, co-operatives, growers and variations of sparkling wine; the social and cultural impact of champagne – how it has become a part of certain traditions; by a man with great knowledge of the drinks business, the beautifully illustrated Champagne: Wine of Kings and the King of Wines is for the connoisseur and the newcomer alike. Table of ContentsIntroduction. Essentials of Champagne. History of Champagne. On the Champagne Trail. Sparkling Wines of the World. Culture and Traditions. Index / Credits.
£999.99
Octopus Publishing Group The Art of the Cocktail: From the Dali Wallbanger
Book SynopsisDiscover 50 cocktails inspired by famous artists, their art and their favourite tipples. Shake up delicious art-inspired drinks, from the absinthe-fuelled Pablo Pisco Sour to the verdant Henry Mojito, and discover evocative cocktails that will transport you straight to Toulouse-Lautrec's Moulin Rouge, Frida Kahlo's favourite cantina, or one of Salvador Dalí's surrealist dinner parties. Filled with art anecdotes and colourful tales, this is both a whistle-stop tour through art history and an exciting way to wet your whistle.Cocktails include the:· Dalí Wallbanger· Klein Blue Moon· Whamm! Bamm! Pow!· Picasso Sour· Frida Kahlúa· René Margarita· and the Hirst-inspired Shark Bite
£10.44
