Food & Drink Books
Random House USA Inc The Kimchi Cookbook: 60 Traditional and Modern
Book Synopsis
£17.09
Lonely Planet Global Limited Lonely Planet Eat Italy
Book SynopsisThe complete companion to Italian culinary culture Whether it's ordering a cappuccino after 11am, using a spoon to twirl your pasta or asking for parmesan on a fish dish, we'll tell you exactly what not to do to avoid looking like an ignorant tourist. Brush up on restaurant etiquette, local customs and what ingredients to expect in Lonely Planet's Eat Italy. To help you feel prepared for the Italian food scene we'll cover how, when and where to eat, etiquette dos and don'ts, and what classic regional specialties are a must try. You'll find the best places to eat in every region as well as what to order when you're there and how to eat it. If you are looking for an authentic and immersive foodie experience but don't know where to start, Eat Italy is your answer. In-depth background on local food and traditions Practical info on popular food neighborhoods Helps first-time visitors get the most from their trip About Lonely Planet: Lonely Planet is a leading travel media company, providing both inspiring and trustworthy information for every kind of traveler since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travelers. You'll also find our content online, on mobile, video and in 14 languages, armchair and lifestyle books, eBooks, and more.
£11.69
Workman Publishing Gastro Obscura: A Food Adventurer's Guide
Book SynopsisA New York Times, USA Today, and national indie bestseller.A Feast of Wonder! Created by the ever-curious minds behind Atlas Obscura, this breath-taking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia's "Threads of God" pasta? Egypt's 2000-year-old egg ovens? But far more than a menu of curious minds delicacies and unexpected dishes, Gastro Obscura reveals food's central place in our lives as well as our bellies, touching on history-trace the network of ancient Roman fish sauce factories. Culture-picture four million women gathering to make rice pudding. Travel-scale China's sacred Mount Hua to reach a tea house. Festivals-feed wild macaques pyramid of fruit at Thailand's Monkey Buffet Festival. And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full sized pecan pies. Dig in and feed your sense of wonder. "Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. This is the book for anyone interested in eating, adventure and the human condition." -Tom Colicchio, chef and activist "This exquisite guide kept me at the breakfast table until dinner time." -Kyle Maclachlan, actor and vintnerTrade Review"Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. In these pages, you'll find riveting stories of human culture ancient and present, history, climate, mythology, commerce and geography -- all through the lens of that thing you thought you already knew: food. This is the book for anyone interested in eating, adventure and the human condition." --Tom Colicchio, chef and activist "Thumbing through this exquisite guide kept me at the breakfast table until dinner time." --Kyle Maclachlan, actor and vintner
£28.80
Nomad Publishing Mayylu!: Discovering Lebanon’s Hidden Culinary
Book SynopsisNo visitor will travel far through the Lebanese mountains without hearing Mayylu!, that warm invitation - a prelude to making new friends and to sharing good food and company. This ancient invocation of welcome captures the very essence of life in this rugged terrain. The spirit of Mayylu lies at the center of this heart-warming food book which is, in many ways, the embodiment of that shared experience. Lovingly told, with close step-by-step visuals of the preparation processes, a great many of these secrets of Lebanon?s ancient culinary heritage are published here for the first time. The ingredients are frequently garnered wild from the mountain slopes nearby, following bygone values of sustainability and love of the environment that enjoy a renaissance in the modern world. The wisdom in these rich personal accounts has been handed down from generation to generation, part of an oral tradition that, if not recorded here in this book, runs the risk of one day being lost to us forever. Mayylu! is far more than a cookbook ? it is a window into a vanishing world and a celebration of a whole way of life. ?Mayylu! Come and join us!? Includes dual measures.
£24.75
WW Norton & Co Fermenting Everything: How to Make Your Own
Book SynopsisFermentation is the secret behind some of today’s trendiest dishes and it can help build a healthier gut. With an ever-growing list of ways to ferment, author Andy Hamilton is here to help readers—both newcomers and lifelong fermenters—keep up with this age-old trick for fantastic flavour. Imparting valuable techniques and equipment expertise, Fermenting Everything provides an endless collection of innovative recipes: Creme Fraiche Sourdough Bread Coconut Chutney Rosehip and Horseradish Sauce Fermenting Everything is a wonderful companion for those who want to get adventurous in the kitchen.
£16.14
Workman Publishing A Field Guide to Cheese: How to Select, Enjoy,
Book Synopsis“We officially declare this the book of cheese. . . . The stunningly realistic illustrations are reason alone to buy the guide.” —Saveur, Our Favorite Cookbooks to Gift This Year“A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics.”—BookPage Everything you need to know about the world’s great cheeses, including how they’re made, their universe of flavors, origins, and terroir. Organized by type, the book features more than 400 cheeses worth knowing—from fresh cheese and pressed cheese to blue cheese, soft cheese, and spreadable cheese. Each includes an an identifying illustration, nuts and bolts like the type of milk and fat content, and a brief, memorable description. Readers will find unexpected cheeses that are best for melting (Hushållsost), best for serving solo (Bovški Sir), and even the stinkiest (pick up some Allgäuer Weisslacker and see what company thinks). Includes dozens of maps; an aroma wheel to help refine your palate; a guide to composing cheese boards; tips for pairing with wine, beer, whiskey, cider; and so much more.Trade Review“We officially declare this the book of cheese. From Frenchman and former fromager Tristan Sicard, A Field Guide to Cheese is the only fully illustrated manual on all things curdled, profiling more than 400 global varieties, along with maps, histories, and beverage pairings. The stunningly realistic illustrations are reason alone to buy the guide. . . . Any lactose lover will be completely obsessed.”—Saveur, Our Favorite Cookbooks to Gift This Year “A cheese lover’s dream, educating aficionados through gorgeous pictures and fun, colorful graphics. Cheese expert and journalist Tristan Sicard lays out the book nicely, starting off with ‘A Quick Chronology of Cheese’ that spans from 5000 B.C. to the present day. This is followed by a diagram of dairy breeds—not only cow but also goat, sheep and even buffalo. The 11 families of cheese are also outlined, including information about color, texture, recommended serving tools and emblematic varieties. Finally, each cheese gets its own entry, with over 400 individual profiles in all, including the dairy breed, region of origin, an enticing illustration and a brief description. Further information is given about pairing, preparing and serving cheese, and there’s even a section about how to properly wrap cheese for storage.”—BookPage
£19.79
Quarto Publishing Group USA Inc Chinese Homestyle: Everyday Plant-Based Recipes
Book SynopsisEnjoy the bold flavors of Chinese food with 90 accessible plant-based recipes for the Western cook and kitchen. No wok required! With her popular blog, Omnivore’s Cookbook, Maggie Zhu is the go-to person for traditional Chinese recipes designed for the Western home cook, and over the past few years, she has been incorporating more plant-based cooking into her diet. In Chinese Homestyle, Maggie shares a wide range of foolproof vegan recipes that pack all the flavor and none of the meat. Building on a foundation of plant-based and vegetable-forward dishes found in Chinese cuisine, these umami-rich recipes are inspired by the comforting, everyday dishes Maggie grew up eating in northern China and discovered in her travels throughout the country, along with takeout favorites she became familiar with after moving to the United States. Made with fresh ingredients and minimal oil and sugar, the salads, soups, stir-fries, braises, dumplings, and more are not only delicious, but also demonstrate the impact of aromatics, the benefits of using homemade sauces and condiments, how to cook tofu for maximum flavor and texture, and versatile cooking techniques, and include: Homemade Sauces and Condiments Appetizers and Salads Orange Cauliflower Char Siu Bao Cumin Potato Baked Buns Egg-less Egg Drop Soup Shanghai Scallion Oil Noodles Tofu, Tempeh, and Seitan Hearty Seasonal Mains Easy Seasonal Sides Creamy Red Bean Ice Pops Complete with step-by-step instructions, stunning photos, and information for stocking your Chinese pantry, Chinese Homestyle will soon have you enjoying this exciting cuisine right in your own home. Table of ContentsCONTENTS Introduction The Chinese Pantry Cooking Equipment & Tools Prepping Aromatics & Vegetables HOMEMADE SAUCES & CONDIMENTS Chili Oil Sichuan Chili Garlic Sauce Seasoned Sweet Soy Sauce Black Bean Sauce Char Siu Sauce Hoisin Sauce Red Bean Paste APPETIZERS & SALADS Fifteen-Minute Pickled Watermelon Radish Pickled Cabbage Salad Bang Bang King Oyster Mushrooms Sichuan Spicy Peanuts Wood Ear Mushroom Salad with Horseradish Baked Crispy Tofu Nuggets Silken Tofu with Scallions Salt and Pepper Tofu Shredded Potato Salad Easy Cucumber Salad Steamed Eggplant Salad with Nutty Sauce Spinach and Peanut Salad FAVORITE TAKEOUT Tofu and Broccoli General Tso’s Tofu Mapo Tofu Sichuan Chili Garlic Tofu Sweet-and-Sour Tofu Kung Pao Tofu Black Pepper Portobello Mushrooms Chinese Eggplant with Garlic Sauce Orange Cauliflower Mushroom Fried Rice Vegetable Fried Rice DIM SUM Chive and Tofu Puff Pockets Scallion Pancakes Vegatable Dumplings Kimchi Steamed Buns Spicy Wontons in Red Oil Vegetable Spring Rolls Char Siu Bao Bamboo Shoot and Mushroom—Stuffed Yuba Rolls Cumin Potato Baked Buns Spring Pancakes Chinese Broccoli with Oyster-less Sauce
£16.99
Royal Society of Chemistry Steeped: The Chemistry of Tea
Book SynopsisTea is the world’s most popular beverage. Dive into a cup of tea with a chemist and discover the rich molecular brew that can be extracted from the leaves of the Camellia sinensis plant. Tea contains over a hundred different chemical compounds which contribute to its colour, taste and scent – and its stimulating effects. The best-known is caffeine, but how does caffeine end up in tea and how can you get it out? Beginning with the leaves, Steeped explores the chemistry behind different styles of tea, from green teas to pu-erh. It tackles the age-old question of when, or even whether, to add milk. And it puts the chemistry to use with advice on how to brew a better cup.Trade ReviewLike many good teachers, Francl scaffolds her knowledge with sip-sized summaries to go along with some of the deeper dives into the molecular world of tea. -- Matthew R Hartings * Nature Chemistry *Table of ContentsA Cup of Chemistry;Reading the Tea Leaves;The Drug in the Cup;The Taste of Zen;The Agony of the Leaves;Sugar and Spice;Earth, Wind, Fire, and Water
£19.00
Oxford University Press Inc Beer
Book SynopsisDespite competition from an ever-growing range of alternative adult beverages, beer remains a vastly important beverage globally. There is a huge diversity of beer styles, drinks suited not only to refreshment and delight in themselves, but also to suit any drinking occasion, including alongside food of all types. There is nutritional value in beer and evidence that, consumed responsibly, it can be a valuable part of a well-balanced diet. This relates to the wholesomeness of the basic materials employed for the brewing of beer, notably malt and hops, but also the nature of the longstanding processes that are employed in converting cereals such as barley and wheat into malt and thence through the time-honored stages of brewing. This book explains these issues- history, nature and complexity of the modern brewing business, types of beer, quality attributes of beer, the underpinning processes, and much more. Any reader, from those who know little about the subject through to the beer aficTrade ReviewThis book is a good read for anyone interested in the science of beer or its consumption." -Chemistry WorldTable of ContentsForeword by Dr Tim Cooper Preface Preface to the Third Edition Preface to the Second Edition Preface to the First Edition Acknowledgments Introduction Chapter 1: FERTILE CRESCENT TO FRANKFURT: The World of Beer and Breweries Chapter 2: A BRIEF HISTORY OF BEER Chapter 3: BARLEY TO BARREL: The Basics of Malting and Brewing Chapter 4: PERSONAL CHOICE: Beer Styles Chapter 5: SEE, SMELL, SAVOR: The Quality of Beer Chapter 6: BEER AND BODY Chapter 7: THE HEART AND SOUL OF BEER: Malt Chapter 8: WATER: And Genuine Terroir Chapter 9: RICE, CORN AND OTHER TOUCHY SUBJECTS Chapter 10: THE WICKED AND PERNICIOUS WEED: Hops Chapter 11: HOT STUFF: The Brewhouse Chapter 12: GODESGOOD: Yeast and Fermentation Chapter 13: REFINING MATTERS: Downstream Processing Chapter 14: ENVIRONMENTAL MATTERS Chapter 15: MEASURE FOR MEASURE: How Beer Is Analyzed Chapter 16: REVERENCE FOR BEER Chapter 17: TO THE FUTURE: Malting and Brewing in Years to Come Glossary Further Study Index
£19.99
First Stone Publishing Dogs In Translation Workbook
Book Synopsis
£15.36
ACADEMIE DU VIN LIBRARY LIMITED The Story of Champagne
Book SynopsisIt is extraordinary enough that one small area in north-eastern France, on the northern edge of Europe’s wine-growing regions, should be capable of producing the finest sparkling wine in the world, one of the few worth discussing as a wine and not merely as a sparkling beverage. Yet Champagne fascinates not only wine lovers, but also historians – social, economic, political – linguists, physiologists, physicists and chemists. The long-awaited new edition of Nicholas Faith’s landmark The Story of Champagne tells the tale of Champagne from the winemakers’ point of view. This classic study of the world’s greatest wine is a masterpiece of storytelling and analysis that has for decades sent readers away with renewed excitement about the different types of Champagne and the landscape, geology and climate that inspire them. The story of champagne explores the history of Champagne from its origins in the seventeenth century to the high-tech industry of the twenty-first before examining the wine itself, how it is made, the crus, the vines and the harvest. Faith provides completely up-to-date statistics on wine production and consumption and finishes the book with an all-important evaluation of today’s most important producers. The Story of Champagne is essential reading for anyone interested in the world’s most celebrated wine.Trade Review"This is an excellent book that should be on the bookshelf of every champagne lover and MW student." - Tamlyn Currin, jancisrobinson.comTable of ContentsIntroducing champagne Part 1: The story 1. Before the fizz 2. The sparkle – and the wine 3. The monk’s wine revolution 4. Triumph of the fizz 5. The champagne industry 6. The horrors of war, the cost of peace 7. Days of glory 8. Interesting times Part 2: The wine 9. The vineyard 10. The vines and the grapes 11. And the wines 12. The enjoyment of champagne 13. The firms Glossary Bibliography Index
£999.99
TRA Publishing Mussels: An Homage in 50 Recipes
Book Synopsis
£34.39
Scholastic Fantastic Families
Book SynopsisA celebration of family from Omari McQueen, the youngest award-winningvegan chef in the UK.
£999.99
Penguin Random House South Africa Bibbys More Good Food
Book SynopsisBibby's More Good Food embraces approachable food made with thoughtful consideration. Devoid of intimidating complexities, the recipes are for the most part appealingly simple, versatile and straightforward.
£18.70
Sime Books Liguria in Cucina: The Flavours of Liguria
£21.21
Tuttle Publishing Japanese Style PlantBased Cooking
Book SynopsisIn this book, Yumiko Kano shares 80 delicious, easy-to-make plant-based recipes, illustrated with mouthwatering photographs
£14.39
Quadrille Publishing Ltd Spice Kitchen: Vibrant Recipes And Spice Blends
Book SynopsisThe best way to increase flavour in a dish is to add spice. And it doesn’t have to be complicated – including one spice blend can elevate an ordinary recipe to an instant crowd pleaser. Most of us have a few unused spice blends in the back of the cupboard because we only cook with them for one particular dish. Or we feel a bit overwhelmed by the myriad spices in the supermarket, not knowing which ones marry together to create the best flavour. Sanjay's Spice Kitchen is here to demystify spices, reassuring you that you don’t need endless time, fancy equipment or a full storecupboard to create delicious dishes with ease – whether it’s a working lunch, a midweek supper, a special date night, friends round at the weekend or a family feast. Enjoy Spiced Peach and Goat's Cheese Salad, Harissa Chickpea Stew, Fiery Blackened Cajun Chicken and Mamma Spice’s Dal Makhani and, just to emphasise how versatile spices can be, there is a 'Spice Freedom' recipe in each chapter that takes one dish and shows how, by switching the blend, you can open a world of flavour possibilities. And, if you want to go a step further, Sanjay has given away the secrets of his award-winning spice blends – including Tandoori, Garam Masala, Sri Lankan, Mexican, Za’atar, Jerk, Harissa, Baharat and Cajun – so you can make them at home, from scratch. It's time to spice up your repertoire and create stunning dishes in the kitchen.
£18.70
Random House USA Inc More Mandys
Book Synopsis
£22.94
Grub Street Publishing European Peasant Cookery
Book SynopsisThere are over 500 recipes in this classic work from one of the country's most respected food writers. First published in the 1980 and twenty years in the making, now available again in a handsome new hardback edition. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. This enormous compendium covers Vegetables, Potato Dishes, Bean, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd's Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore. Elisabeth Luard is the food columnist for The Oldie and a regular contributor to Waitrose Food Illustrated as well as many national newspapers. She is the author of ten cookbooks and two volumes of autobiography. ' ...this is one of the great cook books of all time.' - Tom Parker Bowles, Mail on Sunday ' ...puts other outpourings in the shade, such is its range, passion, erudition and downright deliciousness.' - Matthew Fort, The Guardian Weekend AUTHOR: Elisabeth Luard is a British food-writer, journalist and broadcaster specialising in the traditional cooking of Europe and Latin America (though she'll take a swing round Africa and India if asked), placed in its social, geographical and historical context. The step-daughter of a British diplomat, her early schooling was in Uruguay, Spain, France and Mexico
£21.25
Skyhorse Publishing Baking for Beginners: Easy Recipes and Techniques
Book SynopsisBake your way through the entire day with James and Tiffany Fraioli’s original recipes for new bakers! Wake up to fun family favourites and foolproof recipes for muffins, scones, sweet rolls, pastries, quiches, breakfast breads, and more. In the afternoon, bakers learn how to perfect artisan sourdoughs, pitas, focaccias, naan breads, and other specialities made easy. Home bakers then explore an evening journey of inspirational recipes like fresh baked pizzas, garlic knots, biscuits and dinner rolls, followed by baked desserts including cookies, cakes, tarts, and pies. More than just a collection of sumptuous recipes for families and friends, Baking for Beginners offers a baking education through easy and accessible explanation. Tools and techniques are thoroughly discussed in an easy-to-follow manner along with helpful tips that guide the everyday baker with easy preparation, ingredient substitutions, and troubleshooting when their bake is in danger. Important skills are carefully woven throughout—skills every new baker should know when baking from scratch, like measuring, mixing, kneading, creaming butter and sugar, and whipping egg whites. Clearly written pages with the dedicated baker in mind, Baking for Beginners confidently turns home cooks into avid bakers in no time. Plenty of tried and true recipes accompanied by virtual side-by-side guidance in the kitchen is what sets this book apart. This is the perfect gift for the tentative baker looking to be self-sufficient in the kitchen.
£17.00
Titan Books Ltd World of Warcraft New Flavors of Azeroth The
Book SynopsisNoted Pandaren chef Nomi is your guide through the culinary world of Azeroth in this follow-up to World of Warcraft: The Official Cookbook. This cookbook gift set comes with a matching apron, making it a perfect present for any World of Warcraft fan.
£999.99
Random House USA Inc The Cajun Vegan Cookbook: A Modern Guide to
Book SynopsisClassic Cajun dishes like jambalaya, gumbo and hushpuppies have gone vegan in this delicious plant-based cookbook - the first Cajun vegan cookbook on the market! This book features over 120 recipes inspired by the Big Easy, including Blackened Cajun Tempeh, Chili-Rubbed Butternut Squash Steaks, Fried Green Tomatoes, Crawfish Boil Corn & Tomatoes, French Quarter Beignets, Double Chocolate Voodoo Brownies, King Cake and so much more. In addition to being meat- and dairy-free, this cookbook also teaches you how to adapt some of its recipes to be gluten-free, soy-free and nut-free. So get out your spices and kick it up a notch in the kitchen as you bring these modern spins on Louisiana’s famous rustic, hearty fare into your home.Trade Review“In late November, Lilleth released ‘The Cajun Vegan Cookbook,’ with more than 130 recipes for sauces, stews, salads, sandwiches, sips, sweets and entrées, all pulled from her Louisiana upbringing but made meat- and dairy-free.” - Los Angeles Times“Whether you’re craving jambalaya, étouffée, gumbo, or hushpuppies, you can find it all in the pages of this cookbook.” - VegNews“Krimsey’s restaurant was a real favorite of ours. We had her food at Billie’s rehearsals often…fortunately for all of us, she just put out a Cajun vegan cookbook.” - Maggie Baird, mother of Billie Eilish and FINNEAS and founder of the plant-based food initiative Support+Feed
£20.99
Ryland, Peters & Small Ltd Modern Instant Pot® Cookbook: 101 Recipes for
Book Synopsis101 tried-and-tested recipes for your Instant Pot that will change your life! Expert nutritionist Jenny Tschiesche’s tried-and-tested recipes provide a wealth of ideas for family meals from a 15-minute risotto to a leg of lamb. It can sauté vegetables in five minutes and cook a whole chicken in 20 so is it any wonder that the Instant Pot has taken the online community by a storm! The cult phenomenon that is the multifunctional electric cooker is able to slow cook, steam, pressure cook and even sauté. The combination of steam and pressure cooks food fast, making everything from tender roasts through to perfectly cooked curries in a flash. For active people and busy families it’s a miraculous time saver. Textures and tastes, which would otherwise take hours, can be created in minutes and healthy, nutritious meals are just a press of a button away!
£12.74
Gibbs M. Smith Inc A Loving Table
Book Synopsis
£33.75
Crecy Publishing American Secret Projects 2: Airlifters
Book SynopsisThis book charts the history of the US airlifter from its origins in World War II to today''s transport giants. In doing so, it reveals and describes numerous designs which never saw the light of day, examining the thinking behind them and giving insights into why they did, or did not, succeed. In many ways, this untold story of aviation history reflects both the changing face of conflict and the exercise of geo-political power; it has also had a major bearing on the development of civil aviation. The book has been made possible by the authors being given unprecedented access to major aerospace company archives, uncovering scores of design proposals which have never previously been revealed. It is profusely illustrated, much in full colour, with artwork and three-view drawings extracted from manufacturers'' archives and with photographs of original project models. As well as describing how airlifters were progressively developed to meet ever-more demanding military transport requirements, the book looks at other roles for which they were adapted, from nuclear test-beds to Space-Shuttle carriers. This previously untold story describes over 200 unknown, or little known, designs, and contains over 400 illustrations detailing some of the largest and most incredible aircraft ever conceived.
£23.38
Phaidon Press Ltd Feed Me
Book SynopsisAn informative and practical guide to cooking healthy, nutritious meals for dogsTrade Review"The ultimate guide to weening your dog off commercial foods and toward a healthier diet."—Cool Hunting"Feed Me is an illustrated cookbook with 50 easy-to-follow, nutritious and appetizing meals designed specifically for man's best friend. We're talking the likes of seared beef with carrot risotto, and pasta with soybeans and crispy apple, so yeah, we'd probably buy extra and just cook ourselves the same thing for dinner."—Cool Material"As you might expect, and hope if you're planning to buy Feed Me as a gift for a pet lover, the cookbook also has adorable dog illustrations, courtesy of Kevin Waldron."—Dude"The canine cookbook features a number of premium recipes for owners to prepare that are all focused on natural ingredients that are free from additives to ensure optimal health."—Trend Hunter"...Takes pet food to gourmet heights... It's perfect for dog parents who believe that even their canines are what they eat."—The Globe and Mail"Guys, it's all about cooking meaty rice timbale with pumpkin or turkey and ricotta quenelles for your pooch now."—The Sunday Times, Style"A handsome book, printed on heavy stock and filled with adorable line drawings of dogs. It's also full of detailed advice about why it's better to cook for your dog than to feed them store-bought food and how to navigate the transition from kibbles to home-cooked meals."—The Takeout"Publisher Phaidon is a rare gem for lovers of visual arts... We follow their Instagram (and so should you!) and spotted two gorgeous books you really need to know about. Feed Me is a beautifully illustrated book with 50 home cooked meals for your dog while Pet-tecture features 288 pages of architecture for pets created by the biggest names in global architecture."—makethemroar.com"Diligent dog owner that I am, I read all of the preamble first, which explains the value of home cooked meals, what foods should go into a healthy dog diet, and how to prepare, cook, serve and store the meals. This saved me a lot of time in understanding the recipes and helped to mitigate my surprise that foods like pasta and rice featured so heavily. I essentially live off both of these during times when midweek meals have to be cobbled together, so it was great to see that Mahler could do the same... I was relieved that, at seven items, the ingredients list was mercifully short. If you're going to make these meals regularly, as the author suggests, it's critical that the shopping and organisation is sustainable... It smelled pretty delicious and Mahler, who usually doesn't fuss at all when I cook, took up residence at my feet... The transition from his previous meals was smooth. He had plenty of energy for chasing squirrels and his digestion was great."—StyleDetails.com"Full of tasty inspiration to make cooking from scratch an affordable, tasty alternative to shop bought dog-food... The sweet illustrations by Kevin Waldron are a treat for the eyes, too."—People's Friend"Takes the fear out of navigating the world of dog food dos and don'ts... Whether your dog is already happy and healthy, or it needs a more specialised diet to feel tip-top, these 50 recipes allow you to create bespoke meals for your own dogs needs. There're also helpful meal plans tailored for dogs of every age, breed, weight and activeness. If that wasn't enough, each meal has a nutritional breakdown, so you know exactly what you're feeding Fido. Keep the window open when you cook, and don't be surprised if you have dogs howling from all down the street. This is definitely a dog's dinner to be enjoyed."—FourAndSons.com
£17.95
Victory Belt Publishing Against All Grain: Delectable Paleo Recipes to
Book Synopsis
£999.99
Harmony/Rodale Rise and Run
Book Synopsis
£999.99
John Wiley & Sons Inc Canning Preserving For Dummies
Book SynopsisGet your food preservation skills in the can Craving a juicy peach in the barren midwinter? Yearning for a cupful of home-grown tomato soup before the seeds are even in the ground? Canning makes you the ultimate boss of your food supply all year ''round and helps you reduce costs and maintain quality control over what you eatand to be prepared in times of food shortages. And Canning & Preserving For Dummies shows you how to do it all, helping you explore hundreds-of-years-old traditions of food preservation in the comfort of your own home. In a friendly and step-by-step style, longtime canner and owner of TheFarmingWife.com Amy Jeanroy takes you inside the canning world to show how modern technology and techniques have made it easy to use the four main methods of preservationwater-bath and pressure canning, freezing, and dehydratingto keep your pantry packed with delicious, out-of-season delights. She also clues you in on how to match preservation techniqTable of ContentsIntroduction 1 About This Book 1 Foolish Assumptions 3 Icons Used in This Book 3 Beyond the Book 4 Where to Go from Here 4 Part 1: Getting Started 5 Chapter 1: A Quick Overview of Canning and Preserving 7 Appreciating the Benefits of Canning and Preserving Your Own Food 8 Introducing Your Techniques: Canning, Freezing, and Dehydrating 9 About canning food 10 About freezing food 12 About dehydrating food 13 Holding the Keys to Canning and Preserving Success 13 Chapter 2: Gathering Your Canning and Preserving Gear 15 Keeping Basic Kitchen Tools at the Ready 15 Essential tools and utensils 16 Important pots, pans, mixing bowls, and more 20 Specialty equipment to make work easier 20 Add as needed: Handy but nonessential items 22 Canning Equipment 23 Canning vessels 23 Must-have canning tools 23 Required Tools and Equipment for Freezing Food 29 Necessary Tools and Equipment for Dehydrating Food 30 Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving 31 Dispelling Your Fears of Home-Canned and Home-Preserved Food 32 Preparing your food properly 32 Packing your jars with care 33 Choosing the right canning method and following proper procedures 35 Checking your equipment 36 Knowing the Acidity Level of Your Food 37 Adjusting for Your Altitude 37 Spoiler Alert: Identifying Food Spoilage 38 Meeting the spoilers 38 Determining what you need to dispose of 40 Part 2: Water-Bath Canning 43 Chapter 4: Come On In, the Water’s Fine! Water-Bath Canning 45 Water-Bath Canning in a Nutshell 46 Foods you can safely water-bath can 46 Key equipment for water-bath canning 47 The Road to Your Finished Product 49 Step 1: Getting your equipment ready 49 Step 2: Readying your food 51 Step 3: Filling your jars 51 Step 4: Processing your filled jars 52 Step 5: Removing your filled jars and testing the seals 53 Step 6: Storing your canned food 54 Adjusting Your Processing Times at High Altitudes 55 Chapter 5: Simply Fruit (Yes, a Tomato Is a Fruit) 57 Picking and Preparing Your Fresh Fruit 58 Identifying the proper degree of ripeness 58 Cutting and peeling: Necessary or not? 59 Deterring discoloration 59 Raw pack and hot pack 59 Lining your jars with liquid 60 Fresh Fruit Canning Guidelines 62 Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More 83 Introducing Your Sweet Spreads 84 Choosing Fruit for Sweet Spreads 85 Getting Up to Speed with Fruit Pectin 85 Commercial pectin basics 85 Types of commercial fruit pectin 86 Setting Up without Adding Pectin 87 Water-Bath Canning: The Key to Sweet Spread Canning Success 89 Chapter 7: Condiments and Accompaniments: Chutney, Relish, Sauce, and Syrup 99 Expanding Your World of Condiments and Accompaniments 100 Enjoying the surprising flavors of chutney 100 Reveling in your relish 100 Satisfying your salsa needs 101 Savoring syrup with a berry base 101 Chapter 8: The Art of Pickling 109 Bring on the Brine 109 Gathering the ingredients 110 Following the appropriate brining process 111 Keeping that crunch 113 A Few More Prep Tips to Ensure Tasty Pickled Treats 114 Picking Pickling Equipment and Utensils 115 Part 3: Pressure Canning 129 Chapter 9: Don’t Blow Your Top: Pressure Canning 131 Understanding the Fuss about Low-Acid Foods 132 Choosing Your Pressure Canner 132 Cover: With a gasket or without 134 Gauges 136 Vent tube, pipe vent, or petcock 138 Overpressure plug (or safety valve) 138 Rack 138 A-Canning You Will Go: Instructions for Successful Pressure Canning 139 Step 1: Gearing up 139 Step 2: Preparing your food 141 Step 3: Filling your jars 141 Step 4: Placing the jars in the canner 142 Step 5: Closing and locking the canner 142 Step 6: Processing your filled jars 143 Step 7: Releasing the pressure after processing 143 Step 8: Removing and cooling the jars 144 Step 9: Testing the seal and storing your bounty 144 Disposing of Spoiled Products 145 If your jar is still sealed 145 If your jar has a broken seal 146 Pressure Canning at Higher Altitudes 146 Chapter 10: Preserving Your Vegetable Harvest 149 Selecting Your Vegetables 150 Picking the perfect produce 150 Vegetables not recommended for pressure canning 150 Prepping Your Veggies for Pressure Canning 151 Cleaning your vegetables 151 Raw packing versus hot packing 152 Processing Tips for Successful Results 154 Under Pressure! Canning Vegetables 154 Using Canned Vegetables 158 Chapter 11: Don’t Forget the Meats! 187 Preparing for Pressure Canning Meats 187 Tips for safety and efficiency 188 Selecting and preparing the meat 189 Meat canning, step by step 190 Canning Meat Cut into Cubes or Strips 191 Preparing the meat 191 Filling the jars 192 Canning Ground Meat 192 Pick Your Packing: Canning Poultry 193 Canning fresh poultry: Cold packing 193 Canning previously frozen chicken: Hot packing 193 Worth the Effort: Canning Fish 194 Picking your fish 195 Preparing fish and seafood 195 Filling the jar 195 Including Meats in Other Canned Mixes 196 Chapter 12: Combining the Harvest: Soups, Sauces, and Sides with Beans 207 Confidently Canning Food Combos 208 Choosing the appropriate processing method 208 Tips for a successful meal 209 Getting your meal on the table 210 Stocking Up on Soup 210 Teaming Up with Tomatoes 211 Rounding Out Your Meals with Beans 211 Part 4: Freezing 225 Chapter 13: Baby, It’s Cold Inside! Freezing Fresh Food 227 Defining Freezing 227 Meeting the Spoilers of Frozen Foods 228 Bacteria, molds, and yeast 228 Enzymes 229 Freezer burn and oxidation 229 Ice crystals 230 Gearing Up to Fill Your Freezer 230 Knowing what should (and shouldn’t) be frozen 230 Evaluating your freezer 231 Packaging Your Food and Filling Your Freezer 232 It’s a wrap! Choosing a container 232 Tracking your frozen food trail 235 Packing your freezer 236 Thawing Out Your Frozen Food 236 Choices for thawing 237 Unplanned thawing 237 To refreeze or not to refreeze thawed food 238 Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods 239 The Whys and Wherefores of Putting Up Prepared Food 239 Considering the benefits 240 Removing the guesswork with meal planning 240 Keeping the keys to quality in mind 241 Freeze Convenience Meals Now, Thank Yourself Later 242 Main dish casseroles 242 Soups, stews, sauces, and stocks 242 Save Some Dough: Freezing Breads, Cakes, and Other Treats 243 Bread, buns, muffins, and rolls 243 Cakes 244 Cookies 244 Pies 245 Freezing Dairy Products and Nuts 246 Making the Most of a Good Meat Deal: Freezing Meat, Poultry, and Fish 247 Packing hints 247 Thawing tips 247 Chapter 15: Freezing Fruits, Vegetables, and Herbs 249 Mastering the Easy Art of Freezing Fruit 250 The fruit freezing process at a glance 250 Selecting mighty fine fruit 250 Preparing your fruit for freezing 251 Selecting a storage container 252 Considering syrup concentrations 252 Keeping headspace in mind 253 Thawing and using frozen fruits 253 Freezing Vegetables Like a Pro 253 Simple instructions for freezing vegetables 254 Taking a closer look at the blanching process 254 Packing your vegetables 255 Thawing and using your vegetables 256 Freezing Fresh Herbs 256 Properly prepping your herbs for freezing 256 Adding creative flare to your frozen herbs 257 Part 5: Dehydrating and Storing 283 Chapter 16: Light and Nutritious: Dehydrating Food 285 Setting Up for Food Drying Success 286 Understanding key food drying factors 286 Assembling the necessary equipment 287 Putting suggested drying strategies in play 287 Choosing a Drying Method 288 Quick and consistent: Investing in an electric dehydrator 288 Getting results with a conventional oven 290 Setting your trays in the sun 291 Storage Solutions: Protecting the Life of Your Dried Food 293 Chapter 17: Dehydrating a Variety of Delicious Fresh Fruit 295 Putting Your Best Fruit Forward 296 Understanding what impacts the dehydrating process 296 Making time for pretreating 296 Navigating Your Fruit-Drying Experience 298 Drying fruit step by step 298 Evaluating dryness 299 Rehydrating and Enjoying the Labors of Your Drying 300 Chapter 18: Dehydrating Vegetables for Snacks and Storage 319 Vegetable Drying at a Glance 320 Following some basic rules 320 Storing and using your dried produce 321 Signs of trouble: Good food gone bad 321 Drying Common Vegetables 322 Mixing It Up for Soups, Stews, and More 325 Chapter 19: Drying Herbs 353 Selecting, Drying, and Storing Common and Not-So-Common Herbs 353 Chamomile 356 Dill 357 Marjoram 357 Mint 358 Oregano 359 Rosemary 360 Sage 360 Stevia 361 Tarragon 361 Thyme 362 Getting Creative with Herb Cooking: Rubs and Blends 363 Herbs for Teas 363 Chapter 20: Helping Your Food Keep Its Cool: Cold Storage Spaces 371 Cold Storage Must-Haves 372 Exploring Your Cold Storage Options 373 Tried and true: The traditional root cellar 373 DIY storage spaces 374 Following Simple Cold Storage Rules 378 Preparing Foods for Cold Storage 379 Apples 379 Beets 380 Cabbage 380 Carrots 381 Garlic 381 Onions 382 Pears 382 Potatoes 382 Tomatoes 383 Turnips 383 Part 6: The Part of Tens 385 Chapter 21: Ten (Plus) Troubleshooting Tips for Your Home-Canned Creations 387 Jars That Don’t Seal Properly 388 Jars That Lose Liquid During Processing 388 Jars with Cloudy Liquid 389 Dark Spots on Your Jar’s Lid 389 Jelly with the Wrong Consistency 389 Cloudy Jelly or Jelly with Bubbles 390 Moldy Jelly 390 Jelly with Very Little Fruit Flavor 391 Glasslike Particles in Your Jelly 391 Hollow, Shriveled, Discolored, or Slippery Pickles 391 White Sediment at the Bottom of the Pickle Jar 392 Food That Floats in the Jar 392 Food with an Off Color 393 Chapter 22: Ten Common Food Storage Problems and How to Solve Them 395 I never use up all my stored food, and so it goes to waste 396 I don’t know how much to preserve 396 My family doesn’t want to eat the food 396 I don’t have any more room and I am not done 397 I don’t know what I have already stored 397 I don’t know which preservation technique to choose 397 I don’t know how to use the food I have preserved 398 My preserved food looks weird 398 I used up all the food that I stored 398 I don’t know where I’ll store food if I start preserving it 399 Appendix: Metric Conversion Guide 401 Index 405
£18.69
HarperCollins Focus Let Them Eat Cupcakes
Book SynopsisIn the spirit of the famously misattributed Marie Antoinette quote, Let them eat cake, we invite you to a more contemporary, and certainly more fun, baking extravaganza--Let Them Eat Cupcakes!It’s time to overthrow the tyranny of ordinary desserts and crown cupcakes as the rightful monarchs of your baking repertoire. This cookbook is a call-to-arms for all dessert enthusiasts, with 100 recipes that are as deliciously decadent as a queen’s banquet. These recipes are carefully crafted to be easy-to-follow, so novice bakers and experts in the kitchen can create themed treats for every occasion.Inside you’ll find themed recipes perfect for: Holidays, from New Year’s Eve to Mother’s Day and Fourth of July Bridal showers, garden parties, and more Seasonal treats Delicious classics Don your apron, grab your whisk, and join us in the kitchen revolution with Let Them Eat C
£17.00
Bloomsbury Publishing PLC Food and Climate Change without the hot air
Book SynopsisDid you know that more than a quarter of the greenhouse-gas emissions that cause climate change come from food?In this ground-breaking and accessible book, Professor Sarah Bridle calculates the greenhouse gas emissions of a selection of our most popular meals and beverages, from a cup of tea and a bowl of cereal to spaghetti bolognese and chicken tikka masala. Breaking down different ingredients and cooking methods to reveal their environmental impact, she finds delicious and sustainable meal alternatives. With this knowledge, we can make a conscious effort to lower our emissions, such as eating more locally grown produce and introducing meat-free days, enabling us to help our planet while also eating healthier food.As well as explaining how our food choices impact the environment and giving practical advice on how to lower emissions, Food and Climate Change without the hot air considers how climate change will affect the food of the future. A rigorously researchedTrade ReviewLike the other HOT AIR authors, Bridle's clear, nonthreatening, technical language, brilliant data visualizations, and examples grounded in our daily experience make this a powerful read. -- Cory DoctorowSarah Bridle has written an important book that is full of useful information and is easy to read. I’m already thinking differently about the food I eat. -- Prof Jeff Forshaw * author of Why Does E=mc2? *What was once a mystery has now been made crystal clear... An essential source for anyone working to save the planet. -- Chad Frischmann * co-author of Drawdown *Takes a cool calm look at the heat-inducing effects of different food choices. This is a very readable book setting out in detail the gradients of better and worse choices to plan environmentally sustainable diets. -- Ursula Arens * British Dietetic Association One Blue Dot Working Group *Can you eat delicious food and still be kind to the climate by cutting the CO2 emissions that come from eating? Sarah Bridle shows how. She assembles all you need in brilliantly simple graphics and appealing jargon-free text. -- Prof Robin Perutz * Solar Energy Scientist *No kitchen should be without this engaging, carefully researched and practical guide to the carbon in our food. -- Prof Mike Berners-Lee * author of How Bad are Bananas *Provides a levelheaded, clear, and detailed picture of food emissions - a basic literacy we should all have in a time of accelerating climate consequence. -- Peter Kalmus * NASA climate scientist and author of Being the Change *A wonderful, fact-filled but readable book, full of clear explanations of the emissions associated with everything we eat, identifying what is important and what is negligible. -- Sir David Spiegelhalter * Winton Professor of the Public Understanding of Risk *A marvel of synthesised research, clear explanation, and friendly wit. -- Prof Philip Tabor * former director of the Bartlett School of Architecture *Sarah Bridle leads the reader through the climate impacts of our food, meal by meal. She uses the most up-to-date science and brings it to life in a personal, engaging and non-judgemental way. -- Prof Pete Smith * director of the Scottish Climate Change Centre of Expertise *Ground-breaking, well-researched and accessible. -- Prof David J Drewry * non-executive director (Natural Science), UK Commission for UNESCO *Superb work... an eye-opening journey through the climate costs of our food and drink. Succinct and well-researched, this book is a great resource for anyone who wants to know how to help tackle climate change with every meal. -- Prof Dave Reay * author of Climate-Smart Food *Provides information about the carbon footprint of foods many of us eat in an attractive, readable, well-researched and nicely-structured volume. I will be dipping into it regularly. -- Prof Joanna Haigh * former co-director of the Grantham Institute on Climate Change and the Environment *Cuts through much of the confusion and complexity around the climate-change consequences of what we eat to provide a clear guide of how changes to diets can contribute to a more sustainable world. -- Prof Sir Charles Godfray * director of the Oxford Martin School *It’s all about quality ingredients beautifully prepared. And here you’ll be nourished by tasty hard facts and zesty stats, mellowed in a sauce of wit and clarity. A climate friendly kitchen essential. -- Tom Heap * rural affairs correspondent of BBC News and presenter of Costing the Earth, Countryfile and Panorama *Thinking about what we eat is one of the most important things we can all do to reduce our carbon footprint. This book shows how it’s possible to make a big difference and enjoy a nutritious, healthy, balanced diet without having to be an eco-saint every single meal. If you enjoy your food but also care about the planet, as I do, then this book is for you. -- Craig Bennett * environmentalist and chief executive of The Wildlife Trusts *This fascinating and important book deserves world-wide success. Sarah Bridle presents, engagingly and clearly, a vast amount of information that’s important not just for policymakers but for all of us who want to make a difference in our everyday lives. -- Prof Martin Rees * Baron Rees of Ludlow *Table of ContentsIntroduction Breakfast Tea and coffee Sugar Milk Bread and toast A bowl of cereal Eggs Breakfast summary Lunch A cheese sandwich Ham, pork and bacon Salad Pizza A baked potato, or fries Beans and other legumes Yogurt and cream Lunch summary Snacks A piece of fruit Chocolate and sweets Nuts Potato crisps/chips Soft drinks and juices A piece of cake Snacks summary Evening meal Spaghetti bolognese Chicken curry tikka masala Rice Fish and chips Veg Beer or wine? Dessert Evening meal summary Looking ahead Food emissions for a whole day Leftovers and food waste Health Vegan and other climate-motivated diets How can governments help? Food as part of the solution Making the change Appendixes A Climate change B Impacts of climate change on food C Food in the future
£21.84
Clarkson Potter/Ten Speed Modern Comfort
Book Synopsis
£22.10
HarperCollins Publishers Clean Eating Alice Eat Well Every Day Nutritious
Book SynopsisSunday Times Bestselling author, Clean Eating Alice shares a fabulous selection of 100 new recipes in her eagerly anticipated first cookbook.Hundreds of thousands on Instagram have already been inspired by Alice's meals that are both healthy and delicious. When people aren't obsessing over her recipes, they are checking out her amazing abs. For Alice, clean eating is all about developing a healthy relationship with food, and she believes that everyone can make permanent changes to their body with the right combination of diet and exercise.In this book, Alice share her tips for creating enticing lunches, breakfasts and dinners that fit your daily routine and will help you feel fantastic from the inside out. No food groups are omitted from Alice's recipes. Using 7 deconstructed food plates from a post-work out plate to a rest day plate, Alice sets out what to eat post-work out, on rest days and also your cheat day of course! Give your day a kick-start with crispy courgette fritters withTrade ReviewPraise for The Body Bible:‘I can’t fault this inspiring ‘bible’ of a book. It not only gives you a range of easy delicious alternatives to your favourite comfort food but there’s also an exercise section that shows you don’t need a gym to get lean! Easy to follow, this book shows you that there are no excuses to not get the body of your dreams. Alice shows you how to heal your damaging relationship with food so that you nourish your body with wholesome easy-to-make meals and do quick workouts that can fit into anyone’s busy day’ Keep Fit Kingdom
£15.29
HarperCollins Publishers Truly Scrumptious Baby My complete feeding and
Book Synopsis**AWARDED A MUMSNET RATED BADGE 2017**Exceeded my expectations! In-depth introduction to weaning, including useful nutritional information, plus lots of lovely recipes appropriate to each stage of weaning and the ones for toddlers are fantastic for the whole family to share, too!'Mumsnet ReviewerWeaning my little ones was a joyous, messy and occasionally testing experience! This book aims to help you through the next development phase: introducing your baby to the colourful, flavourful, wonderful world of food.The thought of weaning can be daunting to the most self-assured mums and dads. I know I felt that way, even with my third! But while every baby is different, one thing is the same for all parents: the importance of serving them delicious, nutritious dishes with minimal fuss and maximum benefits.There is no one-size-fits all approach and there are decisions to be made: spoon-feeding purees or baby-led weaning? What equipment don't you need and where should you spend extra? With sTrade ReviewPraise from Mumsnet mums: ‘Being a first-time mum, it was confusing how to go about weaning my baby. Truly Scrumptious Baby educated and motivated me. Now I feel like I have the best helper.’ ‘I can see this being a firm family favourite for years to come.’ ‘This book has made dinner time so much more pleasant and happy!’ ‘Truly Scrumptious Baby is a truly scrumptious book! Absolutely loved every recipe and have read cover-to-cover. You actually do not need another cookbook, it contains a variety of recipes from simple purees to mid-week roasts and fun treats for all the family.’
£15.29
HarperCollins Publishers The Greenprint PlantBased Diet Best Body Better
Book SynopsisNew York Times bestselling authorIntroduction by Jay-Z and BeyonceAccessible and easy-to-follow, The Greenprint is a movement to embrace your absolute best and healthiest life.Based on the latest nutritional research, this plan is packed with over 60 recipes, plus exercise and lifestyle secrets, to lose weight, increase energy and boost your metabolism all while reducing your carbon footprint.The Greenprint unlocks a whole new way to eat better for your body, and the planet.Trade Review‘I grew up with a misconception that getting older meant getting sicker. I thought the secret to health was youth. I now realize the secret is food. Our bodies are of full of potential that our diets can unlock. Today, as I strive to be my best, I move toward plants, listen to Marco Borges, and follow a lifestyle that truly reverses aging – The Greenprint.’ Steve Harvey ‘After over 40 years of directing scientific research showing that comprehensive lifestyle changes can reverse most chronic diseases, I have come to realize that vital lifestyle information can only affect change if it resonates with people. Marco Borges has made plant-based eating an aspirational part of pop-culture and attracted some of today’s most influential figures to scale messages of truth and health. The Greenprint is a revolutionary movement that will surely inspire current and future generations to eat more plant-based foods than others in recent American history.’ Dean Ornish, MD, New York Times bestselling author ‘It’s one thing to be knowledgeable, another to be passionate. But it’s the rare individual that can clearly communicate a deep understanding of nutrition science with infectious enthusiasm – this is Marco Borges’ superpower. In Greenprint, Marco distills a lifetime of study and genuine experience into the primer you have been waiting for – a doable blueprint packed with all the tools and resources required to finally take control of your health, transform your life, and embrace your best self. A must read!’ Rich Roll, bestselling author of Finding Ultra and The Plantpower Way
£17.09
HarperCollins Publishers Good Food
Book SynopsisAn engaged and encouraging invitation to think differently and eat wonderfully' Nigella LawsonGizzi's recipes are creative, seriously satisfying and packed full of flavour.' BBC Good FoodOver 100 recipes for real good food that just happens to be good for you, and the planet.This book is full of practical steps and advice that can help push you towards living and eating more sustainably. Gizzi wants to investigate the real carbon footprint of food and look at the reality of what we need to support our environment, our agricultural industry and bodies. She uses this information to create accessible and attainable recipes for readers.Using the principles of eating seasonally, less meat and more plants, eating root-to-shoot or nose-to-tail, and using clever techniques to maximise flavour, Gizzi will give us recipes that don't compromise on flavour or satisfaction, but which are better for us, and the planet. Thoughtful, insightful, but above all a delicious collection of recipes that show how good food doesn't have to cost the earth.This is very much a handbook on how to shop, eat and cook, full of recipes that are a celebration of life.Trade Review‘An engaged and encouraging invitation to think differently and eat wonderfully.’ Nigella Lawson ‘A call to arms for our time.’ Metro ‘the perfect prescription for the chilly months … Her flavours really pack a punch.’ Heat ‘Offers thought-provoking and insightful commentary on the issues surrounding the way we farm, cook, eat and shop, and how we can restore the earth, and our bodies, with food … stunning … Gizzi’s recipes are creative, seriously satisfying and packed full of flavour.’ BBC Good Food ‘A trailblazing approach to eating better and more sustainably without skimping on flavour, fun or certain food groups.’ GQ ‘big and bold … [taking] a nose-to-tail, root-to-leaf approach, without a hint of righteousness, instead offering up everyday vegetables and ethical cuts of meat, and giving them depth and intensity.’ PA Media ‘Recipes that are good for the earth and good for the soul.’ The Times ‘Recipes that are as good for the planet as they are to eat.’ Vogue ‘Packed full of wholesome, accessible and creative recipes centred around living and eating more sustainably. Teaching you how to shop, eat and cook, this is far more than a cookbook.’ Glamour ‘full of ideas for soothing and revitalising food.’ i ‘Lip-smacking.’ Great British Food ‘A shopping, cooking and eating road map for a time of eco-crisis.’ Waitrose Weekend ‘Perfect for the times we’re living in … A bible on how to cook, shop and eat.’ Daily Express ‘Through a wealth of trademark delicious and fulfilling recipes, she also offers a persuasive argument for finding ways to restore and achieve balance, not just in our cooking and health but also within agriculture and nature.’ Sunday Post
£22.50
HarperCollins Publishers Good Housekeeping Cooking For Friends and Family
Book SynopsisThe ultimate recipe collection for feeding a crowdWhen the mood calls for food that feeds the people we love, this every-eventuality entertaining bible will have you covered.With over 400 recipes and page after page of mouthwatering photographs, this book is filled with dishes to suit all types of gatherings and celebrations. There are canapés and slow cooks, brunches, bakes and barbecue spreads, as well as meat, fish and vegetarian dishes and the most decadent seasonal feasts. What's more, every recipe has been Triple-Tested in the Good Housekeeping kitchens to ensure it works perfectly, every time.From one of the world's most trusted brands, this book is full of convivial, flavour-packed food to reunite over and indulge in.
£28.00
HarperCollins Publishers Cook for the Soul
Book SynopsisThe second delicious cookbook from bestselling author, Lucy Lord, with over 80 fresh, fun, and creative recipes to feed your soul!Good food feeds the soul, great cooking shares the love.Bursting with fresh, flavourful, and creative dishes to help you rediscover a love for cooking and eating! From Garlic and Parmesan Roasted Veg, and Sweetcorn Fritters with Feta, Chilli and Lime, to unmissable bakes and delicious drinks!Food can lift your mood, deliver new experiences, and help you connect with family and friends away from the pressures of daily life. Lucy's philosophy is all about finding those moments whether you have 20 minutes or two hours to spare to pause, regroup, and share the joy delicious home cooked dishes, amazing ingredients, and good times.So, dig into this beautiful book and discover that happiness really is homemade.With chapters including:Breakfasts & BrunchesLight, Fresh & FlourishQuick & SimpleSlow, Nourishing & ComfortingCentre-stage Side DishesAny Excuse to BakeD
£15.29
HarperCollins Publishers The Vurger Co. at Home 80 soulsatisfying
Book SynopsisCooking homemade, soul-satisfying, and plant based fast food has never been easier!With 80 amazing recipes, this book celebrates easy, shareable and colourful plant-based fast-food, using ingredients that everyone can get hold of to make delicious meals for any occasion, from quick and tasty snacks to the ultimate comfort dishes and party plates.Including show-stopping vegan recipes such as Pulled Pork' Sliders, Fully-loaded Breakfast Burrito, Calamari' Rings, Butternut Mac n' Cheese, shakes and sweet treats, and, of course, how to build the perfect burger, The Vurger Co. at Home is packed full of planet-friendly fast-food' inspiration to share with friends and family.
£999.99
HarperCollins Publishers Inc Eat Your Heart Out
Book SynopsisTrade Review“[A] down-to-earth guide to mindful cooking. … Those looking to adapt to a healthier diet shouldn’t pass this up.” — Publishers Weekly “The recipes are terrific—well designed and stress-free. She roasts fish fillets over slices of grapefruit, orange and lime…piles capers and pecorino into thin-sliced raw brussels sprouts; she puts whole-wheat flour and shredded coconut into her chocolate-chip cookies; and everything comes out as beautifully as she promises.” — The New York Times Book Review on The Happy Cook “A beautiful, sweet, and lovely book that would make a great gift for anyone, especially high school and college graduates and soon-to-be-brides. Daphne’s advice and perspective are rooted in openness, kindness, and an underlying desire to find happiness and fun in all the areas of her life.” — Ree Drummond, The Pioneer Woman on Relish “[Daphne’s] young woman’s handbook is about living life to its fullest—not waiting for something to happen—at home, in love, or at work.” — Cosmopolitan on Relish “With Daphne Oz, it’s about the whole picture. Not just cooking healthy weeknight meals, but also about how to throw a good party…In other words, she’s a lady after our own Kitchn hearts, and we are happily besotted with her new book, Relish.” — The Kitchn on Relish “I’m obsessed with this book. I love books that have a beautiful aesthetic, and . . . there are so many delicious recipes—[Daphne’s] not depriving us of incredible, beautiful, or amazing meals.” — Gabrielle Bernstein on Relish
£23.75
HarperCollins Publishers Inc Indulge
Book SynopsisInstant New York Times bestsellerBeloved actress and New York Times bestselling author Valerie Bertinelli returns with her most indulgent cookbook yet; a collection of 100 recipes to nourish the body and the soul.indulge: to allow oneself to enjoy the pleasure of.When Valerie Bertinelli turned 60, she said “Enough already!” and ended her battle with the scale for good. She stopped counting calories. She stopped thinking of certain foods as good or bad. She quit saying no and began saying yes, finally learning how to enjoy the pure pleasure of being alive - starting in the kitchen. In short, she learned how to indulge.With this gorgeous cookbook, Valerie shares her secrets for indulging so you can start living your best, most fulfilling life too. Whether it’s splurging on fresh produce at the farmer’s market, cooking an extravagant steak dinner for one, or serving an ice cream sundae bar at a dinner party, this book is a reminder that indulging can take many shapes and forms.You’ll discover the delicious recipes she cooks for her friends and family, including favorites like Garlic Confit BLT, Oven “Fried” Okra, Sausage and Olive Cheese Bites, Spaghetti al Limone, Salmon Burgers With Quick-Pickled Vegetables, Filet Mignon with Béarnaise Sauce and Chocolate Peanut Butter Dates, and more. Written in Valerie’s warmhearted and intimate style—including heartfelt essays about how to savor moments big and small—this cookbook is a permission slip to enjoy food, and more importantly, enjoy life.
£21.25
HarperCollins Publishers Inc The Meat Teacher Cookbook
Book Synopsis
£23.75
HarperCollins Publishers Inc My Half Latinx Kitchen
Book Synopsis
£23.80
McGraw-Hill Education - Europe What to Eat if You Have Cancer revised
Book SynopsisFuel your body to fight cancer Cancer and cancer treatment take a toll on your body, but you can help make cancer treatment more effective and reduce its unpleasant side effects with good nutrition. What to Eat if You Have Cancer presents the best foods to fight cancer and suggests ways to keep your body strong--knowledge you need to take control of your health. A vital resource for cancer patients, this revised edition contains new recipes, new menus, and the latest research on cancer and nutrition. With the help of What to Eat if You Have Cancer, you will learn The foods to eat and the foods to avoid in your fight with cancer The proper use of supplements in nutrition therapy How to create personalized meal plans to complement different types and phases of treatment Table of ContentsPart 1: The Body, Cancer, and NutritionTissues, Organs, and Organ SystemsCancer: When Good Cells Go BadCarbs, Fats, Protein, and CancerAntioxidants, Vitamins, Minerals, Phytochemicals, and CancerPart 2: Friendly Fire: Nutritional Side Effects of TreatmentFood PreparationDealing with nausea, vomiting dry mouth, and difficulty swallowingDealing with taste alterations, anorexia, constipation, and diarrheaPart 3: Diet Plans: Developing Your Nutritional Therapy RegimePre-diet preparation, carbohydrate- countingUnderweight (high-carb, low-fat) and overweight (low-carb) dietsChemotherapy and radiation dietsResources
£20.69
Ebury Publishing Aga Bible
Book SynopsisAga cookers have never been more popular, and the queen of Aga cookery is undoubtably Amy Willcock. Here are all the essential recipes that every Aga owner needs to know - from how to cook a full English breakfast on an Aga, making soups, cooking fish and roasting meats, through to baking pies, cakes and breads.Trade ReviewAga-ites will go gaga for this collection of classic recipes. * Waitrose Food Magazine *A homestyle compendium of classic recipes, it's also perfect for first-timers eager to master their new toy. * Image Magazine *Definitive, timeless... bags of advice. 4/5 * Tonic Magazine *
£28.00
Ebury Publishing The Pressure Cooker Cookbook
Book SynopsisCatherine Phipps is a columnist for the Guardian's Word of Mouth food pages and a freelance food writer. She lives in London with her family.Trade ReviewThis humdrum tool of grandmother’s thrifty cooking is resurrected with an amazing amount of glamour... Phipps shows that high-pressure cooking isn’t only quick and economic, but a tool to treasure flavour. -- Nick Wyke * The Times *If pressure cooking speaks to you of grannies, boiled-to-death pulses and explosions, Phipps shows you you’re wrong. Recipes you’ll want to cook, yes; but her writing style – precision with an almost retro gentleness – will seduce you completely. -- Tim Hayward * Financial Times *Phipps’s exceptional book shows that the pressure cooker has moved far beyond its spluttering, drab 1970s incarnation... It is worth buying for the risotto recipes alone: perfect risotto in five minutes, with no stirring (really). -- Bee Wilson * The Sunday Times *The Pressure Cooker Cookbook by first time author Catherine Phipps has genuinely changed the way I cook for the better... This book is a recipe for sanity. If you don’t have a pressure cooker, all I can say is: get one! -- Psychologies Magazine * Psychologies Magazine *
£22.95
Cornerstone Comfort Me With Apples Love Adventure and a
Book SynopsisIn this delightful sequel to her bestseller Tender at the Bone, the beloved food writer Ruth Reichl returns with more tales full of love, life, humour and marvellous meals. Ruth Reichl''s pursuit of good food and good company leads her to New York and China, France and Los Angeles. She cooks and dines with world-famous chefs and the three star aristocracy of French cuisine, and her accounts of these meetings range from the madcap to the sublime. Reichl lovingly recreates all her marvellous meals in such succulent detail that readers will yearn from truffles in Provence and shrimp in Beijing. Throughout it all, Reichl is unafraid, even eager, to poke holes in the pretensions of food critics, making each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her first recipes so readers can make the Dry-Fried Shrimp she first tasted in China, or the Dacquoise served at the end of a magical visit to a Paris bistro. Reichl also shares th
£14.39
Vintage Publishing Heat
Book SynopsisBill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who runs one of New York''s most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave.He worked his way up to ''line cook'' and then left New York to learn from the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.Heat is a marvellous hybrid: a memoir of Buford''s kitchen adventures, the story of Batali''s amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour.Trade ReviewIt's a brilliant book, a high-brow kitchen soap opera * Daily Telegraph *I lingered over every sentence like a heavily truffled risotto -- Anthony BourdainI have never read a funnier or more authentic account of the making of a serious cook. Give Mr Buford three stars -- Peter MayleA dazzling and fun account of two magnificently mad years * Guardian *With an endlessly inquisitive mind writes with great humour ... I suspect it might become a kitchen classic. It deserves to -- Ray Connelly * Daily Mail *
£10.44
