Food & Drink Books

Book SynopsisIn this magnificent guide to England''s cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers'' market, visiting the Tudor working man''s table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.Trade ReviewThis is a marvellous read ... [Clarissa Dickson Wright's] skill is to make food, even 800 years ago, seem relevant and amusing today * Country Life *Magnificently eccentric and robustly informative ... an impressive tour of the horizon of a well-stocked mind ... [a] glorious sense of the continuity of English cuisine from the Middle Ages to the present shines from every page of this engaging, funny and admirably entertaining history * Sunday Telegraph *Combining her two great passions of food and history, she takes us on a chatty and fascinating crawlfrom Medieval times when pigeons, eels and nettles were staples, to the pizzas, baked beans and chips of today ... consistently entertaining and informative * Daily Mail *CDW has produced a most relishable feast -- The Monday Book * Independent *One of the strengths of the book is the author's comprehensive personal experience of the foods she describes. If you want to know the correct way to fillet a rook, or are curious about the taste of tripe made from cow's udder, then you couldn't hope for a more knowledgeable guide * Mail on Sunday *

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Book Synopsis''If you loved Under the Tuscan Sun, you'll love this'' Red Magazine Every week on a Thursday evening, a group of four rural Italian women gather in an old stone house in the hills above Italy's Orvieto. There along with their friend, Marlena they cook together, sit down to a beautiful supper, drink their beloved local wines, and talk. Surrounded by candle light, good food and friendship, the four women tell Marlena their evocative life stories, and of cherished ingredients and recipes whose secrets have been passed down through generations.Trade ReviewIf you loved Under the Tuscan Sun, you’ll love this. Great stories of ageing, abandonment, lost loves and Mafia feuds, interspersed with wonderful recipes for authentic dishes -- Viv Groskop * Red Magazine *Celebrates the life-affirming joys of food and friendship... Marlena de Blasi recounts meals she and four Italian neighbours cook together every week and the stories they share about their lives and loves. * Good Housekeeping *Charming... astonishingly rich... Marlena De Blasi writes about the food with mouthwatering relish... Best of all, the women tell de Blasi the stories of their lives: stories that between them make for a terrific piece of social history -- Reader's DigestMarlena de Blasi knows how to write real-life romance... Each woman's passions, disappointments and hopes are artfully recounted in this earthy celebration of life's "small delights" * Sydney Morning Herald *Marlena De Blasi’s glittering descriptions and mouthwatering recipes take you directly into the heart of Italy and into the souls of the Italian people. -- Adriana Trigiani * author of The Shoemaker’s Wife *

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Book SynopsisJamie Oliver will share everything he''s learned as a chef as he invites you to Cook With JamieWhether you''re a student, a young couple, an established cook or a novice, Cook With Jamie takes you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There''s information on Jamie''s recommended kitchen equipment, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you''re out shopping.Cook with Jamie guides you through creating meals from scratch, including simple instructions for making your own pasta and gnocchi and even how to tackle preparing a fresh crab, lobster and squid. Learn to mix beautifully balanced dressings and mayo for the perfect addition to Jamie''s recipes, like the warm Smoked Bacon and Jerusalem Artichoke Salad. From light starters to deserts with a twist, liTrade ReviewJamie Oliver will share everything he's learned as a chef as he invites you to Cook With Jamie * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisMore than 100 flavour-driven Thai recipes built on technique, balance, tradition, and innovation from an award-winning chef Angus An.

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Book SynopsisA tour of the French winemaking regions to illustrate how the soil, underlying bedrock, relief, and microclimate shape the personality of a wine. For centuries, France has long been the world's greatest wine-producing country. Its wines are the global gold standard, prized by collectors, and its winemaking regions each offer unique tasting experiences, from the spice of Bordeaux to the berry notes of the Loire Valley. Although grape variety, climate, and the skill of the winemaker are essential in making good wine, the foundation of a wine's character is the soil in which its grapes are grown. Who could better guide us through the relationship between the French land and the wine than a geologist, someone who deeply understands the science behind the soil? Enter scientist Charles Frankel. In Land and Wine, Frankel takes readers on a tour of the French winemaking regions to illustrate how the soil, underlying bedrock, relief, and microclimate shape the personality of a wine. The bTrade Review“Charles Frankel’s Land and Wine recounts the story of wine in France from a unique geological perspective, highlighting the influence of the land and soil on the quality and style of the wines. In doing so, Frankel demystifies the idea of ‘terroir’ and offers approachable anecdotes that will entertain and appeal to wine enthusiasts. “ -- James Lawther, Decanter“Geologist Charles Frankel’s Land and Wine: The French Terroir is not so much a scientific exposé as it is a beautifully described love triangle involving wine, rocks, and French history. With stories of Charles the Fat (839 to 888 CE), Philip the Bold (1342 to 1404), and Joan of Arc (1412 to 1431), each a contributor to the development of different wine regions, one cannot help but be entranced by this delightful interplay of history, wine, and the geologic evolution of the European continent.” * Science *“A celebration of both science and art, the book demystifies the perplexities of wine—and the pretensions of so much wine-writing—in a manner as refreshing to the reader as tasting a crisp bottle of Sancerre, while learning its origins lie deep in Jurassic, Cretaneous, and Tertiary bedrock.” -- John Varriano, from the Foreword“Can one really relate geology to taste? Most certainly. Land and Wine: The French Terroir is an intriguing book. For those who love dinosaurs and drinking wine, or who seek to gain deeper, more profoundly thoughtful and complex pleasures from within a bottle, this book is a must read.” -- Marc Millon, author of Wine: A Global History“Not just another wine book, this volume by French geologist Frankel is about the geology that differentiates one French wine from another. . . . This work will cultivate oenophiles’ interest in geology and vice versa. Both a fascinating introduction to the geology of France that will satisfy wine lovers with plentiful descriptions of beverages and wineries and a perfect textbook for anyone pursuing a sommelier’s pin.” * Library Journal *“Frankel takes readers on what might be called a tour de terroir, a swift, chatty, and generally readable survey of French wherenesses, the famous and not-so-famous places where French fine wine is sourced.” * Boston Globe *“A geologist by profession, Frankel has a fluent amateur’s enthusiasm for a tour around a vineyard; managing to find plenty of viticulteurs for inclusion in the book as keen as he is, displaying their soils and subsoils in proud tasting-room glass cases. Frankel tours France’s wine-making regions not following Hugh Johnson & Jancis Robinson’s canonical and gazillion-selling Wine Atlas, but instead using as a guide the eras of geological time. Sounds a bit academic and dull? It’s definitely not.” * Independent *“I have never encountered a book quite like this one. In careful detail, it tells the geological history of France, at each point linking the character of the country’s wines to the underlying geology of the land on which the grapes are grown. The story proceeds chronologically, starting 500 million years ago, when great oceans were swallowed up during tectonic shifts, and ends just 10,000 years ago, at the moment when the Strait of Gibraltar broke open and the Mediterranean ceased to be an inland sea. Throughout, one is struck by the violence and diver­sity of geological change and by the overarching lesson that few things are as essential to a place as its terroir.” * Foreign Affairs *Table of ContentsPreface 1. Savennières and Other Wines of Anjou2. Beaujolais3. Alsace4. Pouilly-Fuissé and Other Wines of Mâconnais5. Corton and Other Wines of Burgundy6. Sancerre and the Upper Loire Valley7. The Central Loire Valley: Bourgueil, Chinon, and Saumur8. Vineyards of Provence9. Languedoc’s Vines and Dinosaurs10. Champagne11. Bordeaux12. The Rhône Valley GlossaryBibliographyIndex of Geographical and Wine NamesGeneral Index

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Book SynopsisTrade ReviewFans of 'Curious Cook' Harold McGee will relish the latest from This (Molecular Gastronomy), a French chemist and foodie hero who has helped to usher in the current restaurant world vogue for turning the kitchen into a laboratory... Even those who might be turned off by the thought of food chemistry will quickly be drawn in by his obvious love of food and eagerness to apply his research to helping people cook better. Publishers Weekly This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed. -- Claudia Kousoulas Appetite for Books Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here. Booklist This's molecular gastronomy is garnished with the author's own rich philosophy of food and flavor. -- Peter Barham Nature An exuberant paean for the role of science in cooking... This's book performs a great service. -- Len Fisher Times Higher Education Supplement This book should be in every kitchen. -- Christine Sismondo Toronto Star [An] eye-opening book. -- Kate Colquhoun Portsmouth Herald Witty and humorous... [readers] whose eyes glaze over at the very mention of electrons may find themselves becoming entranced by This' graceful descriptions of essential chemical reactions. -- Lynn Harnett Seacoast Sunday Well crafted, sprinkled with insight, and containing a menagerie of information, Kitchen Mysteries is a wonderful trip down a stellar buffet line. -- J. Edward Sumerau Metro Spirit Kitchen Mysteries is another tour de force for the French scientific chef... Highly Recommended. Choice This's book offers expert explanations that give the reader a better understanding of both cooking and cuisine. As such, it is enticing. -- Pierre Laszlo Chemical HeritageTable of ContentsSeries Editor's Foreword Cooking and Science The New Physiology of Flavor Soup Milk Gels, Jellies, Aspics Mayonnaise The Egg's Incarnations A Successful Souffle ? Cooking The Boiled and the Bouillon Steaming Braising Chicken Stew, Beef Stew, Veal Stew Questions of Pressure Roasting Deep-Frying Sautes and Grills Even More Tender Salting Microwaves Vegetables: Color and Freshness Sauces: Creamy, Satiny, Flavorful A Burning Question The Salad: An Oasis of Freshness Yogurt and Cheese Fruits of the Harvest Ices and Sorbets Cakes: Light and Melting Pastry Dough: Tart, Shortbread, and Puff Pastry Sugar Bread Wine The Alcohols Jams Tea Cold and Cool Vinegar Kitchen Utensils Mysteries of the Kitchen Glossary Index

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Book SynopsisRebecca Wilson shares a whole new range of simple, healthy and delicious everyday meals that you can cook with just 10 minutes of prep time.Rebecca Wilson - the award-winning Sunday Times bestselling author, Instagram sensation and mum behind the phenomenally popular family food account @rebeccawilsonfood is on a mission to show you how to make quick and impressive meals for all the family, even the littlest ones, to all enjoy together!Packed with recipes for making the most of your slow cooker, stovetop, oven and more. So whether you need to whip up a quick on-the-go lunch, fill up your freezer with batch-cooking saviors, or enjoy a comforting slow-cooked dinner with your loved ones, Rebecca's ingenious, easy-to-follow and stress-free recipes will soon become your family favorites, asked for time and time again.Sure to get your tastebuds tingling, this quick and easy cookbook promises:- Over 100 recipes for breakfast, lunch, dinne

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Book SynopsisWhat''s inside: A celebration of the lesser known Caribbean culture, rooted in tales and memories of the history and heritage of the eastern reaches of the Caribbean.The hidden Caribbean isn''t a place but a legacy of the complex history, people and food that exist outside the limelight of Caribbean culture.East Winds is full of Riaz''s award-winning recipes, with food and travel writing interwoven throughout, giving full focus to the both violent and vibrant stories of the indentured Indian and Chinese, Indigenous tribes and African heritage of Trinidad & Tobago, Guyana, Suriname and beyond. All equally create the kaleidoscope that is Caribbean food today.Ranging from plant-based to meat and seafood, Riaz offers up not only delicious dishes but also the inseparable stories of people and places. Get to know island favourites like hot doubles, a whole chapter dedicated to roti, a whole list of Caribbean curries and much more. More than a cookbook, with Trade ReviewEast Winds is Riaz Phillips’s third book and reveals what an outstanding and poetic writer he’s become. He takes us on a culinary and cultural journey through Guyana, Grenada, Trinidad and Tobago and elsewhere. The term “hidden Caribbean” refers not only to the fact the south-eastern islands are overshadowed by Jamaica and the broader Caribbean, but to the myriad identities – Amerindian, west African, Portuguese, Chinese and Indian – that swirl within them and manifest so clearly in their food. The chapter titles – Plant-based, Seeds & Pulses; Nose-to-Tail – feel contemporary, but these are old ways and the chapter on roti is a masterpiece. -- Rachel Roddy, Five of the best food books 2023 * The Guardian *East Winds is a joyous celebration of Trinidadian, Guyanese, Surinamese and Grenadian cultures, traditions and, of course, cuisine. -- Riann Phillip * Vogue.co.uk *You've read Riaz Phillips' brilliant Caribbean tome West Winds, now it's time to delve a little deeper with this second book bursting with recipes based on memories and tales from the lesser-hailed eastern clutch of islands -- Joanna Taylor * ES Magazine *Riaz Phillips is one of the best writers on Caribbean food, and his new book East Winds, is an eye-opening mouth-watering look at the food of what he calls the hidden Caribbean. It'll take you on a culinary journey. -- Ed Cumming * The Telegraph Magazine *'An immensely powerful read and a pleasure to cook from' -- Susan Low * Waitrose Magazine *'Stunning' * VOGUE *West Winds: Recipes, History and Tales from Jamaica was one of my favourite books from last year. And East Winds, Phillips’s follow-up, is every bit as good. In it, he charts the foods of the Eastern Caribbean, and immigrant influences from North India, South China, West Africa and Europe. Beautifully written, it’s deeply personal, endlessly enlightening and makes me want to cook things I’ve never tried before. -- Tom Parker Bowles - FAVOURITE COOKERY BOOKS OF THE YEAR * Mail on Sunday YOU *

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Book SynopsisTrade Review"A thoughtful, beautifully photographed book that will be enjoyed as much as a cover-to-cover read as a cookbook." -- Mark Diacono * Delicious Magazine *

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Book SynopsisGive them easy, delicious and energy-saving recipes this Christmas with The Ultimate Air-Fryer Cookbook - the MUST-HAVE kitchen companion to save you time and money''From simple midweek meals to whole joints of meat and even desserts, you''ll discover how to bring the magic of air-frying to every culinary occasion'' SUNDAY EXPRESS''The air fryer guru . . . Packed with tasty and accessible recipes and invaluable advice'' OK! MAGAZINE''A real must-have for the kitchen. Delicious recipes'' CHAT SPECIAL''Speedy, healthy family meals that are bang on budget and delicious to boot'' HELLO!__________The last thing anyone needs right now is to worry about the cost of cooking their dinner. And with air fryers proven to be quicker, healthier and up to 80% cheaper than a traditional oven, we don''t need to . . .This is the ultimate guide to cooking easy and delicious meals using the most valuable kitchen item. From simple midweek meals to whole joints of meat, hearty breakfasts to desserts and cakes, The Ultimate Air-Fryer Cookbook will teach you how to bring the magic of air-frying into every meal.Featuring over 80 delicious recipes that will show you that the air fryer is for so much more than chips, including:· Celeriac Rösti served with the perfect air-fried poached egg· Turkey Meatballs with Air-Fried Tomato Sauce to· Butternut Squash Sliders and· Choc Chip Cookies. . . there really is no end to what you can make with you air fryer!As well as these mouth-watering recipes, you will also find expert guidance on making the most of your air fryer, metric measurements for UK kitchens, and practical advice on cleaning and maintenance, making this the must-have air fryer cookbook.__________Why use an air fryer? . . .· They use 80% less energy and cooking meals up to twice as fast, air fryers offer the perfect low-energy alternative to traditional ovens.· Crisp and delicious food that is low in fat. Air fryers use substantially less fat than other methods of frying.· Not just for chips! Includes over 80 recipes covering everything from meat and vegetables to desserts and cakes· Invaluable advice talks you through the different types of air fryer, as well as how to use and maintain them.Sunday Times bestseller, March 2024Featured on Channel 5 Airfryers: Do You Know What You''re Missing, February 2024Trade ReviewFrom simple midweek meals to whole joints of meat and even desserts, you'll discover how to bring the magic of air-frying to every culinary occasion * Sunday Express *The air fryer guru . . . Packed with 80 tasty and accessible recipes and contains invaluable advice on the different types of air fryer on the market, as well as how to use and maintain them * OK! Magazine *Use Clare Andrews' energy-saving recipes - and the must-have gadget of the moment - to create speedy, healthy family meals that are bang on budget and delicious to boot * Hello! *A real must-have for the kitchen. Delicious recipes * Chat Special *Delicious dishes * The Courier *Delicious recipes * Pick Me Up *

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Book SynopsisTalking turkey about the bird you thought you knewTrade Review"Virtually every page offers a fact worth recalling."--Chicago Tribune"A lively, literate tour of turkey lore."--Wall Street Journal"Smith gives depth and authority to a subject we thought we knew. . . . The turkey covers vast terrain, and his book is invaluable to anyone in its pursuit."--Gastronomica"In his book, Smith . . . talks turkey about the folklore and natural and social history of the bird."--Ashbury Park Press"Smith . . . cuts through the myth and legend surrounding the turkey to provide a history that is loaded with fascinating facts and anecdotes with which you could regale the entire family from dawn to dusk this Thursday."--Kansas City Star

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Book SynopsisAn award-winning historian makes the case for food’s cultural importance, stressing its crucial role throughout human historyTrade Review“If anyone could elevate food from the tasty to the erudite, it is this author, whose primary career is as a historian of medieval Europe, and who naturally tends away from the sensational statement, the grand generalisation, the razzle-dazzle, towards intricate curiosities, pattern-finding in miniature.”—Zoe Williams, The Guardian“Freedman moves smoothly from medieval French fabliaux that play on the different food horizons of each class . . . to early modern Spanish investigations into covert Jewish food practices among the conversos, and the calming effect of the Javan slametan, a ceremonial meal consumed in response to life-changing events . . . Freedman's breadth of reference . . . is a sure strength.”—Tom Jaine, Times Literary Supplement “Paul Freedman is a fluently readable adept of food history, its well-trodden highways, and some of its lesser-known byways.”—Stuart Walton, The World of Fine Wine“A rich and fascinating narrative that reaches deep into the historical and cultural larder of societal experience, powerfully illustrating the myriad ways that food matters as an essential condiment for humanity.”—Danny Meyer, founder of Union Square Hospitality Group and Shake Shack“Freedman is a master historian. Methodical and dexterous, he laces historical accounts with analysis and storytelling that informs and delights.”—Dan Barber, chef and co-owner of Blue Hill and author of The Third Plate“With wit, erudition and urgency, Paul Freedman casts a wide net across history and global cultures to show how we are defined by the food we eat—and ignore it at our peril.”—Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States“Highly entertaining and critically astute, Why Food Matters is a serious look at the evolution of the language of food. We have to turn to history to understand how we want food to look like in the future. Paul Freedman's brilliant telling of historical and contemporary foodways—their successes and failures—provides many laugh-out-loud, shaking head, lightbulb, and aha! moments.”—Elizabeth Falkner, chef and creative director, ChEF Productions“Wide-ranging, surprising, and deliciously readable. Paul Freedman conveys his deep knowledge and passion for the history of food in lively, lucid prose, revealing the myriad ways we define ourselves through what we eat.”—Irina Dumitrescu, University of Bonn

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Book SynopsisThe complete Milk Street cookbook, featuring each dish from every episodeof the hit TV show and more -- over 500 dishes in all, including 70+ new recipes from the 2023-2024 season. Christopher Kimball's James Beard, IACP, and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook. Now featuring more than 500 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels. Every recipe is paired with a photograph. At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all day methods. Instead, every recipe has been adapted and tested for home cooks like you. You'll find simple recipes that deliver big flavors and textures fast, such as: Colima-Style Shredded Braised Pork Lebanese Baked Kafta with Potatoes and Tomatoes Braised Beef with Dried Figs and Quick-Pickled Cabbage Japanese-Style Chicken and Vegetable Curry Turkish Flatbreads Banana Custard Pie with Caramelized Sugar Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting Italian Flourless Chocolate Torta Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts--this book is an indispensable reference that will introduce you to extraordinary new flavors and ingenious techniques.

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Book SynopsisThe PASTAbilities are limitless, quick, and easy with #1 bestselling author and personality Jeffrey Eisner at the stove, where flavor-packed recipes are made with one pot, one pan, and simple store-bought pasta.Nothing is im-pastable with #1 bestselling author Jeffrey Eisner, author of the renowned Step-By-Step Instant Pot rainbow collection series. In his new Pastabilities, he gives the Instant Pot a break for two items already in most kitchens: a pot for the pasta and a pan for the sauce. And that''s all you need to prepare the mouth-watering array of noodle dishes Jeffrey brings to you with his signature flair for a high-flavour, five-star, and low-effort meal. With preparations that are easy on your time and your wallet, recipes include:- Italian-American classics like Rigatoni Bolognese, Penne alla Vodka and Jeffrey''s own Cacio e Pepe Americano- internationally-inspired dishes like Kugel (Jewish Noodle Pudding), Sesame Peanut Noodles a

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Book SynopsisThis debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.IACP AWARD FINALISTSince opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry che

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Book SynopsisStatistics for Sport and Exercise Studies guides the student through the full research process, from selecting the most appropriate statistical procedure, to analysing data, to the presentation of results, illustrating every key step in the process with clear examples, case-studies and data taken from real sport and exercise settings.Every chapter includes a range of features designed to help the student grasp the underlying concepts and relate each statistical procedure to their own research project, including definitions of key terms, practical exercises, worked examples and clear summaries. The book also offers an in-depth and practical guide to using SPSS in sport and exercise research, the most commonly used data analysis software in sport and exercise departments. In addition, a companion website includes more than 100 downloadable data sets and work sheets for use in or out of the classroom, full solutions to exercises contained in the book, plus over 1,300 PoTable of Contents1. Data, Information and Statistics 2. Using this book 3. Descriptive Statistics 4. Standardized scores 5. Probability 6. Data distributions 7. Hypothesis testing 8. Correlation 9. Linear Regression 10. t Tests 11. Analysis of Variances 12. Factorial ANOVA 13. Multivariate ANOVA 14. Nonparametric tests 15. Chi Square 16. Statistical Classification 17. Cluster Analysis 18. Data Reduction using Principal Components Analysis 19. Reliability 20. Statistical Power

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Book SynopsisThe contents of your pint glass have a much richer history than you could have imagined. Through the story of the hop, this book connects twenty-first century beer drinkers to lands and histories that have been forgotten in an era of industrial food production.Trade Review"Peter Kopp digs into the history and agriculture of growing hops for beer. He begins with the ancient development of the vine, explores how it came to be used to preserve beer and how it has grown into the craft beer flavor factor to the nth degree... Fascinating." OnMilwaukee.comTable of ContentsAcknowledgments Introduction: Defining Hoptopia 1 * Wolf of the Willow 2 * Valley of the Willamette 3 * Hop Fever 4 * Hop-Picking Time 5 * Hop Center of the World 6 * Th e Surprise of Prohibition 7 * Fiesta and Famine 8 * Aft er the Hop Rush 9 * Cascade 10 * Hop Wars Epilogue: Hoptopia in the Twenty-First Century Notes Bibliography Index

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Book SynopsisBoth beer and wine have histories spanning thousands of years. This is the first book to compare them from the perspectives of history, technology, the market for each, and the effect that they have on human health and nutrition.Trade Review"Wine results from a shaky art, beer from a stately science asserts Charles Bamforth who guides the reader through the history and production of both from vine to vintage, and barley to beer bubbles. So why is it that in countries such as the United States wine is revered as sophisticated and beer dismissed as common? In pondering such questions Grape vs. Grain offers humorous as well as penetrating insights into two of the world's favorite beverages." –Kenneth Kiple, Author of A Movable Feast"Which do you prefer, Beer or Wine? Irrespective of your response, this highly entertaining and informative text is a valued reference for wine and beer aficionados. It will give you a much better insight and appreciation of both. Charlie Bamforth, Chair Department of Food Science and Technology and Anheuser-Busch Endowed Professor of Malting and Brewing Sciences, is well qualified to discuss wine and beer. It is obvious which one is his first love, but he demonstrates impressive knowledge and profound respect for professionals in both fields and their efforts. He has comparable disdain for inferior products, tacky marketing ploys, and intemperate consumption. He rightfully laments beer's second class image and presents compelling counter arguments. From the history and tradition to modern developments and health benefits--both good and bad--Charlie provides a fascinating, reasonably objective comparison of beer and wine. The complex technical details (more so beer than wine) are presented in easily understandable language; even the lay reader can grasp the whys and wherefore from raw material to consumption. There's an instructive mix of technology, history, geography, sociology, medicine, economics, even politics. So be it beer or wine, using Charlie's guidelines for selection and tasting, savor your favorite - slowly, thoughtfully, and in moderation. But don't neglect the alternate beverage or unfamiliar styles; you'll learn much and be pleasantly surprised." - Robert Bates, University of Florida"Many great books have been written about wine, and many about beer, but until now there has been no comprehensive work comparing the two. Charles Bamforth’s Grapes and Grain delves into the social history and technology of both wine and beer, and out of this yeasty mix, provocative insights flow. Bamforth gives the edge to brewed beverages, but wine connoisseurs will be fascinated, and everybody will enjoy his infectious enthusiasm." - Andrew F. Smith, Editor in chief, The Oxford Companion to American Food and Drink"Grape vs. Grain offers a thorough, comparative look at mankind’s two most beloved and culturally significant beverages that will surely change the mind of anyone who thinks of beer as wine’s less-sophisticated ‘poor relation’. Charles Bamforth’s jovial approach to the subject is as clean and refreshing as a Blanche de Bruges on a hot summer day. Not only did I learn a lot from this book, I enjoyed reading it too; I’d love to sit down and share a pint with its author!" -Alan Tardi, Author of Romancing the Vine (Winner of the 2006 James Beard Best Wine and Spirits Book)"...readers will find that the book presents a wealth of interesting material that will correct a number of common myths about the subject of beer and wine." Agricultural History, David Hanson, University of North-Carolina- Chapel Hill"...good in covering the technical side of both wine making and beer brewing..." -GastronomicaTable of Contents1. Beer and wine: some social commentary; 2. A brief history of wine; 3. A brief history of beer; 4. How wine is made; 5. How beer is made; 6. The quality of wine; 7. The quality of beer; 8. Types of wine; 9. Types of beer; 10. The healthfulness of wine and beer; 11. Conclusions about beer and wine - and the future.

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Book SynopsisAcclaimed novelist Kim Thuy is joined by her mother and five aunts to share their stories and their culinary secrets, accompanied by stunning photographs, charming descriptions and evocative extracts from Kim's novels.

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Book SynopsisAntony Worrall Thompson''s passage to culinary stardom has not exactly been smooth. Abandoned by his father, a Shakespearean actor, when he was just three, Antony was sexually abused and maltreated throughout his childhood. Antony''s story very nearly came to an abrupt halt at sixteen when his face was crushed in a horrific rugby accident, which left him badly disfigured and chronically insecure. But pioneering surgery saved the day, enabling him to pursue what was to become the enduring love of his life - cooking. After much hard graft and some close encounters of the violent gangster kind, AWT''s flamboyant style as a restaurateur soon bought him to the attention of cookery''s cognoscenti and today Antony is to the culinary establishment what a bull is to a china shop. His no-nonsense style in the kitchen is loathed by a few, but loved by millions.Stuffed with hugely entertaining anecdotes and lightly sprinkled with AWT''s no-holds-barred opinions, RAW is aTrade ReviewRaw is a damn sight funnier, more interesting and less pretentious than 99% of the competition * Daily Telegraph *Riveting ... extraordinary * Daily Express *Every bit as colourful as his campfire confessions ... a lot of juicy, fascinating ingredients * Heat *

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Book SynopsisCan you remember the last time you noticed the sheer pleasure of the flavour in your food? It's not easy when the food in our supermarkets has spent so long in the food chain. This book features ingredients that are sensational and everything tastes as it should taste.

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Book SynopsisSupermarket wines now win Gold Medals in International Challenge. Best Wines in the Supermarket identifies these superior wines often at bargain prices. It provides the tasting and style notes for readers to use in finding what they enjoy. Now that supermarkets deliver Internet wine orders, you need a guide through the wide range they offer.

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Book SynopsisCelebrate your pregnancy with recipes, stories, and advice from Tom and Rachael Sullivan, authors of Meals She Eats. In 2022, after successfully conceiving their first child, Tom and Rachael Sullivan launched a series on TikTok that playfully tracked the size of their growing baby. In answer to Rachael's question, Honey, what do we got? Tom presented her with a dish featuring an ingredient comparable in size to their baby that week. When their baby was the size of an eggplant, Tom prepared Crispy Eggplant Tacos. A pineapple? Pineapple Coconut Cupcakes. What about a butternut squash? Roasted Butternut Squash and Tomato Pasta. Now you can celebrate your pregnancy and nourish your growing baby with over 90 fun and nutrient-rich recipes from Sullivans, organized by trimester and focused each week on an ingredient that represents the size of your baby. As your baby grows from the size of the blueberry at Week 8 to the size of a watermelon at Week 40, you can recognize each milestone wit

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Book SynopsisEmily Delaney creates beautiful and approachable cheese and snack boards for all of life's occasions. Follow her on Instagram @cheeseboardqueen, where she shares her simple recipes, stunning and abundant assemblies, and expert flavor pairing tips. Just don't forget to include the cheese!

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Book SynopsisPresented in a box with a foiled lid, and with 50 recipe cards featuring 1920''s and Art Deco-inspired patterns, this is a beautiful gift for you or anyone you know who knows how to host a party.There''s nothing like a well-balanced drink to add a bit of pizzazz to your day. Whether you''re toasting a recent triumph, bringing together friends and family or just capping off a long day of work, mixing your own cocktails at home is easier than you think. Featuring 50 recipe cards for Prohibition-era classics such as the Southside and the Gimlet, and modern classics such as the Breakfast Martini, and the Bramble, The Cocktail Box is the home bartender''s best friend. There are cocktails to suit every taste and occasion from bubbly and sweet fizzy drinks that bring the party spirit, to dark and aromatic blends to help you unwind. The cards are also accompanied by a short guide that includes all the equipment, techniques and tips t

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Book Synopsis60 creative cocktail recipes - using easy-to-find ingredients from your local convenience store​ The one-stop-shop for all your favourite cocktails   Covering all the classics, this book ensures you never again have to traipse from store-to-store searching for pricey syrups, unnecessary garnishes and hyper-specific components that you'll probably only use once. Instead, Corner Shop Cocktails eliminates all the fuss by using easily sourced, versatile ingredients to make inventive yet delicious drinks. Whether you fancy a Mojito, an Old-fashioned, a Bellini or a Negroni, you will find cost-conscious and convenient versions of all your favourite drinks. With its clever hacks and easy swaps Corner Shop Cocktails fulfils a vital need for cocktail lovers everywhere, giving us the drinks we love with added convenience.CONTENTS INCLUDE: Vodka Bloody Mary; Bellini-tini; CosmopolitanRum Mai Tai; Piña colada; Pineapple mojitoGin Negroni; Classic dry martini; Tom CollinsWhisky Bourbon peach smash; Whisky sour; Irish coffeeTequila Tequila sunrise; Berry margarita; Rude cosmopolitanBrandy Brandy sidecar; Brandy sour; Tidal waveOther Wines & Spirits Pimm's cocktail; Long Island iced tea; Sangria

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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