Food & Drink Books

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Book SynopsisA book of tasty recipes for all the family created by school Chef Martin Harrington

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Book SynopsisThe nation's favourite food heroes, aka the Hairy Dieters, are back to show you that losing weight and staying healthy doesn't mean losing out on taste and enjoyment. With more than 80 great new recipes, Si and Dave prove that healthy food can be delicious food - and also easy, accessible and affordable.With the abundance of health and nutrition information being published, it can be hard to keep up with what's good for you and what's not; what the latest advice is on low-fat products; or what you need to know about gut health or high fibre diets. As consumers, we are constantly bombarded by conflicting messages about what to eat and when - and unsurprisingly this can become overwhelming. Ten years on from the release of their first, multi-million copy selling diet book, THE HAIRY DIETERS, Si and Dave are aware of how confusing this can be.THE HAIRY DIETERS: SIMPLE HEALTHY FOOD is here to provide clear, simple nutritional ground rules - based on the advice of medical experts, including Professor Roy Taylor, and professional athletes - and delicious low-cal recipes to help you eat well, lose weight and stay healthy for the long term.This book is brimming with good-hearted healthy food, including tasty ways to start the day, light takes on lunch, speedy snacks, satisfying dinners and brilliant batch-cook basics. All made with easy-to-find ingredients and packed with the Hairy Bikers' trademark knockout flavours, so you won't feel like you're missing out when you cook from this book - these are healthy meals that the whole family will love.

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Book SynopsisWith over 70 healthy and slimming recipes based on the nation's favourite takeaway dishes, losing weight has never been so easy! A simple and flexible plan for losing weight, these easy-to-follow and delicious recipes are perfect for anyone looking to shed the pounds and get healthy. Text-led with an 8-page plate-section featuring photos of the most popular recipes, it's got you covered, whatever you fancy.Discover low-cal versions of all your favourites including: · TANDOORI CHICKEN· SPECIAL CHOW MEIN· PRONTO PIZZA· CHICKEN KATSU CURRY· LAMB DONER KEBABSIn the Without the Calories series, bestselling recipe writer Justine Pattison introduces readers to her 123 Plan, which provides a hassle-free approach to your daily meals. Each calorie-counted recipe has been triple-tested and includes tips and ideas on freezing leftovers and prepping ahead.Trade ReviewThe one thing you don't want when watching your weight is to feel deprived. That's why we're fans of Justine Pattison's new Without The Calories recipe books which have low-fat versions of all the favourite things we like to eat. * Reveal *Top UK diet recipe writer Justine Pattison's new Without the Calories series of lower calorie cookbooks contain easy recipes that are great for all the family, with inexpensive, easily available ingredients. * Bella *This set of three 'Without the Calories' books are a great way of losing weight, but without banishing your favourite dishes. Each recipe lists the calories per serving, but also useful tips or advice on freezing. The recipes are illustrated with superb photographs so you will know exactly what the result should look like. * Choice *

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

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

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

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Book Synopsis'Cookery Book of The Year' Guild of Food Writers AwardsShortlisted for the André Simon AwardsNominated for The Bookseller Cookery Book Award, Sponsored by FoylesWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.Curious about what 'healthy eating' really means, and increasingly bombarded by both readers and friends for recipes that are 'good for you', Diana disocovered a lighter, fresher way of eating. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavour, goodness and colour. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food which nourishes body and soul.Trade ReviewDiana Henry's passion is infectious and her recipes tantalising. -- Hugh Fearnley-WhittingstallThere are just so many recipes I long to try out - my copy is littered with post-its. -- Nigella Lawson on Salt, Sugar, SmokeEverything Diana Henry cooks I want to eat. -- Yotam OttolenghiCan't wait to cook from it (reading this in bed this arvo). -- Nigella Lawson (tweeted on receiving her copy)As ever, her recipes are gorgeously greed-inducing, and the feel of the book - the beauty of its photographs should be mentioned here - is calmly but gloriously uplifting. -- Nigella LawsonAbsolutely gorgeous and so inspiring! -- Jack Monroe (author of A Girl Called Jack)A committed pleasure-monger, turning out really good recipes that scream to be made over and over again. -- Emma Sturgess * Metro *This is the cookbook we have all been waiting for. * Eat Travel Live Magazine *Our favourite food book so far this year. * Foodepedia *It's obvious which cookbooks are the most used on my kitchen shelf. Dog-eared and besmattered, they include all that Diana Henry has ever written. * The Sunday Telegraph *Diana meets the challenge of improving your diet without sacrificing flavour. * BBC Good Food Magazine *Share with good friends. * Country & Town House *I'm dedicating this month to following as many of her recipes as possible. * Psychologies *Deliciously Healthy! * The Mail on Sunday YOU *This is good food for people who love eating. * Saga *With nods to the Middle East, Thailand and Japan, her delicate, fragrant dishes are just what we're craving. * Red *Once in a while a cookbook comes along that has you drooling long before you actually cook anything from it. * A Little Bird *[Diana Henry's] been on a mission to seek out food that's good for you but doesn't involve denial, smug abstinence or (natural consequence of both) gloom. The results are light, fresh and full of flavour. -- Karen Barnes, Editor * Delicious *Henry's passion for food, as well as a considerable amount of research, shines through this book, which provides ample inspiration for a healthy menu with a difference. -- Neil Gerrard * Caterer & Hotelkeeper *One of the best flavour queens out there... the recipes are invigorating and lovely. * Bath Chronicle *Who says vegetables are boring? Diana Henry scoured the world for recipes that are 'good for you' but don't skimp in flavour. * The Times *Proof that healthy eating can be tasty too. * Time Out picks for 2014 *As featured in Best Food Books 2014 * The Week *In every one I tried, the flavors sparkled, the colors on the plate glowed, the dishes truly satisfied. * The New York Times *

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Book SynopsisThe best oils are made by authentic artist-craftsmen, who marry centuries-old agricultural wisdom with cutting-edge extraction technology, and now produce the finest oils in history. However, these producers are being steadily driven from the market: extra-virgin olive oil is difficult and expensive to make, yet alarmingly easy to adulterate. Skilled oil criminals are flooding the market with low-cost, faux extra-virgins, reaping rich profits and undercutting honest producers, whilst authorities in Italy, the US and elsewhere turn a blind eye.From the feisty pugliese woman of sixty struggling to keep the family business afloat to her industrialist neighbour who has allegedly grown wealthy on counterfeit oil, to Benedictine monks in Western Australia and poker-playing agriculture barons in northern California who make this ancient foodstuff in New World ways, Mueller distils the passions and life stories of oil producers, and explores the conflict, culinary vitality and cultural importance of great olive oil.Trade ReviewThis fascinating investigation shows there's no trade more slippery than olive oil * Guardian *An eye-opening and brilliantly researched expose of the olive oil industry * Sunday Times *Tom Mueller is, in turn, chemist, explorer, scholar and bard, infusing the narrative with a sense of wonder * Times Literary Supplement *

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Book Synopsis"Limor Chen's beautiful book bursts with exciting combinations and enticing flavours" Claudia Roden Limor Chen's Delamina restaurants are known for serving up fragrant, exciting and vibrant dishes to transport you to sun-soaked Tel Aviv. In her debut cookbook gorgeously presented in real cloth-bound hardback, Limor shares her wholesome cooking style, one that centres on health and freshness, ensuring that each recipe is packed with flavour and fragrance while remaining light and nourishing. These recipes represent the authentic cooking of a food capital of the world, a cultural melting pot of cuisines and inhabitants, ingredients and aromas: Discover multiple ways to use herbs and spices like za'atar with aubergine or aromatic dried limes in an Iranian beef stew. Lace addictively tangy sumac into labneh or use it to finish a white wine sauce with brill. Share bubbling shakshuka for brunch, fig and goats cheese salad, and a vibrant chopped salad served mezze-style Try stunning cod chermoula with Israeli cous cous or a legendary family recipe for vine leaves stuffed with venison and fruit. All served with deceptively simple pickles and dips on the side. With the best of Limor's family’s recipes that evoke the spirit of her home city, this is a cookbook that you’ll return to time and again for a taste of Tel Aviv.Trade Review"Limor Chen's beautiful book bursts with exciting combinations and enticing flavours" — Claudia Roden"In this enticing debut cookbook, the dayenne of the Delamina restaurant group draws on her eclectic heritage to transport us to sun-soaked Tel Aviv with recipes that centre on health and freshness. Reminiscent of Persian but with a slightly different twist." — The Bookseller"An outstanding cook book . . . Beautifully illustrated, the recipes are very well described and it's nice to have the commentary on the background to the dishes as well as descriptions of some of the rarer ingredients. A must read, must buy." — NetGalley Review, 5-stars

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Book SynopsisMore than 200 entries cover the serious, the silly and the downright bizarre from the world of beer. Inside this pint-sized compendium you'll find everything from the biggest brewer in the world to the beers with the daftest names. A quick skim before a night out and you'll always have enough beery wisdom to impress your friends.Trade Review'A great reference book in a lively style.' Original Gravity magazine'; 'This is a splendid contribution to the growing library of books about beers.' Roger Protz, Protz on Beer

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Book SynopsisNow in a landmark 45th edition, the beer-lovers' bible is fully revised and updated each year to feature recommended pubs across the United Kingdom that serve the best real ale.

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Book SynopsisModern British Beer aims to highlight the cultural development of beer in the United Kingdom since the turn of the century. The first-person narrative will be told through the stories of approximately 80 different beers and the brewers who made them, and focus on how their influence has directly affected our choice at the bar.

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Book SynopsisFrom the best-selling, award winning author of No Dig Organic Home and Garden, Stephanie Hafferty offers a pathway to low cost, zero waste and as plastic free living as possible. She shows you the advantages and pleasures of cooking seasonally and making organic products for you and your family's health and happiness. Learn how to be resourceful, creative and inspired by what is seasonal and close to hand for a 100% organic home. Make your own: *Main meals, sides, soups and salads *Store cupboard ingredients like flavoured salts, vinegars, herb mixes, essences *Drinks (including cordials, teas and liqueurs) *Soaps, balms, cleansers, toothpaste and much more!

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Book SynopsisOver the last decade the popularity of Japanese food in the West has increased immeasurably, contributing to the continuing diversification of Western eating habits; but Japanese cuisine itself has evolved significantly since pre-modern times. This book explores the origins of Japanese cuisine as we know it today, investigating the transformations and developments food culture in Japan has undergone since the late nineteenth century. Among the key factors in the shift in Japanese eating habits were the dietary effects of imperialism, reforms in military catering and home cooking, wartime food management and the rise of urban gastronomy. Japan's patchwork of diverse regional cuisines became homogenized over time and was replaced by a set of foods and practices with which the majority of Japanese today ardently identify. This book demonstrates that Japanese cuisine as it is currently understood and valued, in spite of certain inevitable historical influences, is primarily a modern invention concocted in the midst of the turbulent events of the late nineteenth and the twentieth centuries. Katarzyna J.Cwiertka is a recognized expert on the subject of Japanese cuisine and its modern history, and this book is a result of more than a decade of research. It also includes a section on the spread of Japanese food and restaurants in Western countries. "Modern Japanese Cuisine" will be of interest to the general reader interested in Japanese culture and society, as well as to a more specialized audience, such as scholars of Japan, anthropologists and food historians.Trade Reviewa gold mine of fascinating data... well worth reading The Daily Yomiuri Modern Japanese Cuisine is one of those rare scholarly books that should appeal to the palate of the general literary omnivore as well as to the more specialized tastes of the professional scholar ... well-researched and concise. Monumenta Nipponica Culinary history has opened up new perspectives in the study of culture, technology, economics, and politics as well as other fields. Katarzyna Cwiertka's recent work is a lucid example of such a treatment of history through foodways, clarifying, on the one hand, ideas of nationalism and ideologies of identity, and, on the other, from the ground up, cultural understandings of taste and human behavior ... This is a work to read and reread as the detail is so rich. This deeply engaged treatment of Japanese modernizing foodways underscores the power of producers, marketers, and policymakers, along with ordinary consumers, in an interactive system of nutritional and cultural production and consumption. Journal of Japanese Studies This book is a fascinating study of Japanese food, focusing on the important historical processes shaping the dietary system of modern Japan. It is well organized, and provides a clear, chronological overview of modern Japanese history in terms of the meals that ordinary Japanese digested in the latter half of the nineteenth through the twentieth century. Asian Anthopology Though properly scholarly, Modern Japanese Cuisine is also juicy in details Japan Times As the first academic book on the history of Japanese cuisine in English, this pioneering work will be with us as a basis for some time to come as we are filling in our gaps in knowledge and understanding in the newly emerging fields of consumption and the history of daily life. Japan Forum ... a trove of useful and original information, based on solid research and sources often not accessible to scholars who do not speak Japanese. Moreover, it offer new and stimulating analysis of the making of a national cuisine, adding interesting elements to the debate on the dynamics that determine and affect the development and the transformation of cultural - and culinary - identities. Food and Foodways Cwiertka's account is both highly readable and essential. Gastronomica a worthwhile and important addition to the growing corpus of material about Japanese cuisine and its influence worldwide. Pacific Affairs

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Book SynopsisGravenstein, Coe's Golden Drop, Cox's Orange Pippin: the names sound like something from Tolkien or the ingredients of a magic potion. But as befits their magical appellations, apples have transfixed and beguiled humans for thousands of years. Erika Janik explores the importance of a fruit, born in the mountains of Kazakhstan, which has became a favourite almost everywhere. Apples have played their part in starting the Trojan War, the discovery of gravity and the settling of America, and you can even use them to predict the future. Apples also make for good drinking, and Janik relates the history of cider in Europe and America. From the Garden of Eden and the wicked queen's apple in the story of Snow White to Johnny Appleseed and the Apple computer, apples have been a universal source of sustenance, health and legend from ancient times to the present. Food and history lovers will devour this surprising history of one of the world's most loved and prolific fruits.

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Book SynopsisMother's Milk or Blue Ruin, Dutch Courage or Cuckold's Comfort - the fanciful nicknames that gin has acquired only hint at its colourful story. The story begins with the aromatic juniper berry originally used by the Dutch to flavour the whisky-like genever. The drink then made its way to Britain, where cheap imitations laced with turpentine and other caustic fillers made it the drink of choice for poor eighteenth-century Londoners. Eventually replaced by the sweetened Old Tom style and then by London Dry, gin was introduced to the wider world by means of the British Empire, and during the Jazz Age became a mainstay of a new drinking culture: the cocktail. Today classic cocktails like the Gimlet and the Negroni are embraced by drinkers who enjoy a new breed of modern gins, and gin has reclaimed pride of place in the world of mixology. Gin: A Global History will attract both cocktail aficionados and lovers of food history as it chronicles gin's evolution from cheap liquor to modern alcoholic marvel.Trade Review'The "Gin," volume seems particularly well-timed; the spirit is enjoying a US renaissance. Author Lesley Jacobs Solmonson brings us through gin's history at a blistering pace that manages to satisfy with plenty of drama and botanicals. Somerset Maugham, Dorothy Parker, The Dutch East India Company, and Robert Benchley ("I must get out of these wet clothes and into a dry martini.") all get their due.' - Boston Globe

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Book SynopsisCoeliacs are people who suffer from a sensitive reaction to gluten, which is the protein found in wheat and rye. Similar substances are found in barley and oats. Since gluten damages the lining of the small intestine of coeliacs, it makes their ability to absorb adequate nutrients from food difficult, which results in severe illness resembling malnutrition. Coeliacs may be acutely ill with weight loss, tiredness, lethargy and breathlessness. The only treatment which can rectify a coeliac condition is a gluten-free diet. A coeliac must not eat any food which contains flour or wheat, barley or rye in any form. Ths means excluding bread, biscuits, crispbreads, cakes, pastry, pasta, breadcrumbs, semolina and food cooked in batter. Flour is also an ingredient in many tinned, packaged and processed foods as well as ready meals. A gluten-free diet can therefore pose major difficulties for the coeliac. This recipe book offers 200 recipes using special gluten-free flours, breads and pasta now available on the market, many of which coeliacs can obtain on a doctor’s prescription.

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Book SynopsisAll the major poets of Rome can be represented by something they wrote about food. They tell us how we taste it, where to get it, how to serve it, how and with whom to eat it, what and how much to drink with it, and how to get or avoid invitations to meals. Their subjects include vegetarianism, food-snobs and mythology. They also considered the idea of forbidden food. After all, the main preoccupations of human beings in any age can be brought in on the same trays as the food and drink. Sex, death, slavery, gardening, religion and the family are included, one way or another, in the verses printed and translated here. Alistair Elliot has chosen widely from Latin literature, from humble graffiti to the most famous and most memorable; from the oldest (Ennius) to those writing at the high-point of Empire (Juvenal). The lover of poetry will admire the vigorous translations; the student of Latin will welcome the many styles and means of expression contained within a short compass.

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Book SynopsisA new paperback edition of a wonderfully evocative cookery manual by one of England?s greatest modern food-writers.The Centaur?s Kitchenhad never (before 2005) been shown to the public, except in the galleys and state-rooms of the ships that once sailed under the ensign of the Blue Funnel Line. It was written in 1964, at the request of the company chairman, to better instruct their Chinese cooks in cooking fresh and flavoursome food. In a few short chapters, Patience Gray lays out a whole repertoire, drawn mainly from the Mediterranean and France, that might be cooked on board ships. Her aim was to wean the cooks off frozen, dried and packeted food and to respond to both the seasons and the supplies available at ports of call. The style of cookery was much as in her earlier, and first, book Plats du Jour (1957): retro to us, bourgeois French in another form of shorthand. The style of writing is eloquent and prescriptive: the author keen to impart good habits as well as good cooking. Thus there are chapters about equipment and kitchen basics as well as mere recipes. The text has been illustrated by Miranda Gray, the author?s daughter. Many of the pictures, just as the title, draw on Greek mythology. The reason for this is the Blue Funnel Line?s custom of naming its ships for mythological figures (Centaur, Ariadne, Neptune, etc). Other drawings evoke the author?s life beside the Mediterranean in Italy and the Greek isles.

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Book SynopsisDiscover the rich and varied character of Russian cuisine, in a unique volume offering over 60 authentic dishes that reflect an incredible range of cultural influences. More than 300 stunning photographs, specially commissioned for this book, with complete nutritional information given for every recipe.

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Book SynopsisFrom clamping to dark room storage, drying to bottling, shelving to curing, discover how to keep as much of your crop as you wantIf you grow your own food you will be aware that the job's not done when the harvest is gathered in. You have to make this bounty last all year through - until next year's crop replaces it. This book explains how to store food in the traditional way, and then goes one step further and shows how you can grow your food in a way that will ensure it is in the best state for storing - an art that is lost to many of today's gardeners and growers. The author focuses on methods by which the grower can keep vegetables and fruit for long periods without altering their fundamental form or flavour. Contents: Introduction; 1. Extending the Growing Season; 2. How to Harvest; 3. Stopping Your Harvest from Spoiling; 4. Techniques: Clamps, Cellars and Sheds; 5. Techniques and Recipes for Preserving Food; 6. A-Z of Growing, Storing and Preserving Vegetables; 7. A-Z of Growing, Storing and Preserving Fruit; 9. Growing and Preserving Herbs for the Kitchen; Index.Trade Review'A very informatative and useful little reference book and I would highly recommend it to anyone who is interested in growing fruit and vegetables.' www.theschoolrun.com. 'From clamping to dark room storage, drying to bottling, shelving to curing, Paul guides you through the processes in a straightforward, easy to-understand manner and you will soon discover how to make the most of crops.' Countryside Magazine.Table of ContentsIntroduction; 1. Extending the Growing Season; 2. How to Harvest; 3. Stopping Your Harvest from Spoiling; 4. Techniques: Clamps, Cellars and Sheds; 5. Techniques and Recipes for Preserving Food; 6. A-Z of Growing, Storing and Preserving Vegetables; 7. A-Z of Growing, Storing and Preserving Fruit; 9. Growing and Preserving Herbs for the Kitchen; Index.

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Book SynopsisHalogen ovens are perfect when cooking for two as they are so much cheaper to use than a conventional oven. Once you have mastered the basics, this machine will change the way you work in your kitchen. When cooking for two, you no longer have to waste energy heating a conventional oven. You can create amazing dishes with the minimum of fuss, washing up and waste. Nutritionist Sarah Flower, author of best-selling The Everyday Halogen Oven Cookbook and Perfect Baking with your Halogen Oven, is passionate about the benefits of the Halogen Oven. In this book she demonstrates its practicalities and gives you recipes for delicious meals that are up to 40% quicker than with conventional ovens. As with all of Sarah's recipe books, she strives to create wholesome recipes that are simple to follow, easy to prepare and good for you. Contents: Contents; Introduction; 1. Using Your Halogen Oven; 2. Snacks; 3. Meat; 4. Fish; 5. Vegetarian; 6. Desserts; Index.Table of ContentsContents; Introduction; 1. Using Your Halogen Oven; 2. Snacks; 3. Meat; 4. Fish; 5. Vegetarian; 6. Desserts; Index.

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Book SynopsisEveryday Thai Cooking brings you the secrets of cooking delicious Thai food straight from Thailand. Author Siripan Akvanich draws on her years of experience of cooking for her restaurant customers in Thailand to enable you to create authentic Thai dishes, ranging from curries and meat and fish dishes to wonderful Thai desserts. With clear instructions and insider tips, Siripan helps you bring these dishes - many of them traditional family recipes - to life and shows you how to make them a-roi (delicious)! Everyday Thai Cooking shows you how straightforward it can be to cook wonderful Thai food, and how you can juggle the array of tasty and spicy (if you want) flavours to get just the right taste.Trade Review'At last Siripan has the opportunity to share her lifetime secrets of authentic Thai cooking with these easy-to-follow recipes. Simply delicious!' Sirima Narongrit (Lek), owner of Coco 51 in Hua Hin,. 'Clearly explains how straightforward it can be to make truly delicious authentic Thai meals.' Easy Food.Table of ContentsContents; Introduction; 1. A little history; 2. The quick and the easy; 3. Some thoughts about herbs and spices; 4. Authentic Thai Cuisine; 5. Something to drink; 6. Stir-frying and basic recipe; 7. Soups; 8. Salads; 9. Steamed dishes; 10. Stir-fried dishes; 11. Grilled and deep-fried; 12. Curries; 13. Thai Vegetarian Dishes; 14. Desserts; Conversion Charts; Index.

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Book SynopsisWhether dodging the men of the excise, fighting with government troops or simply indulging in a spot of the national sport of drinking whisky, Scots have long had a true love affair with their favourite amber nectar. In this book writer and storyteller Stuart McHardy, known to take a dram or ten himself, draws upon the wide range of tales associated with the world's finest tipple, to make you laugh, cry and wonder!

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Book SynopsisA stylish guide to indoor and outdoor grilling with 65 recipes. Inspiring and innovative barbecue and grill ideas, from marinaded chicken drumsticks or grilled vegetables to leaf-wrapped whole fish and an American-style seafood beach bake. You can discover delightfully reinvented barbecue dishes, and tempting recipes using a wide variety of ingredients. It includes practical advice on the range of equipment available and how to use it safely. Drawing inspiration from around the world, this wonderful collection of recipes ensures maximum ease and enjoyment. Cooking on the barbecue or griddle is all about easy, relaxed eating and great food, and this book shows just how enjoyable grilling can be. Whether you want to gently marinate chicken in rich tandoori spices, or settle back for the leisurely delights of an all-day clam bake, this book captures the spirit of summer eating. There are dishes that will be ready to cook in the time it takes to prepare the coals, others that can be made the night before for effortless entertaining, and a few extra special ideas for the occasional indulgence. Included are delicious Hot Merguez Sausage Skewers with Iced Oysters, sensational Pork Ribs with Spicy Relish, and stunning desserts such as Chargrilled Pineapple with Spiced Granita. Simple, stylish and delicious, these are recipes for anyone who loves cooking great food outside.Trade Review"Grill will have you out in the garden, apron securely fastened and tongs poised for action before you can say 'please stop raining'." (www.foodanddrink.co.uk)"

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Book SynopsisHome brewing and wine-making is fun, easy and hugely satisfying. If you garden or forage,can follow a recipe or make jam, and you enjoy a drink, this is the book for you. Andy's no-nonsense, easy-to-follow guide will enable the beginner and inspire the expertwith over 100 recipes including beer made from hops and but also yarrow, mugwort, elderand other foraged plants, great tasting wines from fruit, vegetables and the hedgerows,cider and perry from apples and pears, cordials from the leaves of a range of trees, and teas and fizzy drinks from herbs and wayside flowers.- Discover the secret language of home brewing and drinks making.- Make cheap, wholesome drinks, to your preferred taste and strengthin little time, with minimum fuss and no need for expensive equipment.- Turn your garden into a drinkers' paradise.- Find where and how to forage for success.- Impress your friends with the weird, wonderful and just plain tasty.Try Carrot Whisky, Sloe and Damson Rum, Parsnip Sherry, Elderberry and Blackberry Wine,Pumpkin Beer, Broom Tonic, Meadowsweet tea as well as classics such as Elderflowerchampagne, sloe gin, prison brew... Cheers!Trade ReviewSome guys have all the luck. Andy Hamilton has 'road tested' over 100 DIY drinks - many of them pleasantly alcoholic- to be made from the plants of the garden, hedge, field and wood, and has brought the results to the pages of his Booze for Free. The result is a home imbiber's delight, full of lore, sense, entertainment, humour, botany, history and tongue-tantalizing recipes. Hamilton has that wholly underrated, but absolutely essential skill in a practical matters, of writing with pure clarity and absolute readability. His recipes won't let you down. You may fall down after sampling some of the stronger brews, but that's another matter -- John Lewis-Stempel, author of THE WILD LIFE: A YEAR LIVING ON WILD FOODFor those who give a damn about the planet but still want to enjoy a beautifully crafted pint of the finest, Booze for Free is absolutely compulsory reading. Sláinte Andy -- Mark Boyle, author of THE MONEYLESS MANWow... it's brilliant! So many mouthwateringly delicious ideas and recipes!... But this is so much more than a 'recipe' book. Packed with fascinating and useful information about the world of foraging, not to mention a good pinch of humour, it makes me want to abandon life as I know it -- Brigit Strawbridge, star of ‘It’s Not Easy Being Green’Booze for Free is a book-of-the year contender... a book which I'll be reading again and again (trying out recipes and techniques as I go along), and you'd have to be drunk not to want to do the same! * www.realepicurean.com *Andy's book reveals the treasure trove in our hedgerows, fields and woodlands -- Kate Humble

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