Food & Drink Books
Creative Coloring Decadent Desserts: An Adult Coloring Book of
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£9.77
Cameron & Company Inc Homemade Simple: Effortless Dishes for a Busy
Book SynopsisMore than 100 simple, healthy recipes to feed everyone in your family—from the picky eater to the voracious omnivore—by veteran cookbook author Amanda Haas In Homemade Simple, veteran cookbook author Amanda Haas brings cooking back to the basics. This cookbook provides a blueprint for truly easy home cooking with a casual spirit that will please everyone in the family. Haas takes the intimidation factor out of home cooking with foolproof recipes and meal plans that fit every diet. With practical recipes for the home cook, as well as gluten-free, dairy-free, paleo, vegan, and vegetarian options, Homemade Simple is proof that it doesn’t take a lot of obscure ingredients or complex cooking techniques to make everyone at the table happy.Trade Review“Amanda is such a good cook that it hurts my feelings. This is her deal, and you’re about to see why. I kid you not, while I was just reading the unpublished manuscript, I put ingredients for five of her recipes in my online grocery cart. I refuse to sacrifice taste or decadence, and Amanda serves up an entire cookbook of bangers. Just buy this cookbook and thank me later.” * JEN HATMAKER, host of the For the Love podcast and four-time New York Times–bestselling author *“Homemade Simple is such a no-brainer go-to—such a family-pleasing, inviting-over-the-neighborhood-for-a-perfect-Friday-night kind of book—it’s too bad its title couldn’t be longer: Homemade Simple: Fun, Crowd-Pleasing, and Joyful! Thank you for telling me what’s for dinner, Amanda!!” * JENNIFER GARNER, actress, Save the Children trustee, and cofounder of Once Upon a Farm *“I love Amanda Haas because her recipes are as delicious as they look on Instagram. And the best part? Most of them come together faster than you can say ‘takeout.’ From her Sheet-Pan Halibut with Pesto and Spring Vegetables and Orecchiette with Broccoli, Lemon Zest, and Parmesan, she's got something for every member of the family.” * KATIE COURIC, award-winning journalist and founder of Katie Couric Media *“Amanda’s my ultimate kitchen-hype woman! The nourishing recipes in her new cookbook, Homemade Simple, will inspire and empower you to make dynamite home-cooked meals with minimal effort and maximum flavor.” * MICHELLE TAM, New York Times–bestselling cookbook author and creator of Nom Nom Paleo *“Amanda’s done it again! Simple family classics they’ll request on repeat, layered with batch cooking how-tos and realistic weekly meal planning.” * JULIE LA BARBA, MD, FAAP; board-certified pediatrician and host of the Paging Dr. Mom podcast *
£22.10
Nrb Publishing Canning, Storing & Preserving Explained:
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£12.32
Emma Belmont The Witch Who Knew the Game (Pixie Point Bay Book
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£11.99
Equine Heritage Institute To The Road! A Cookbook: History, Recipes, and
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£22.76
Natalia Stepanova From a Great Dream to Grand Opening: How to Start
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£18.99
Constant Desserts Press Simple Fondant Dress Cookies, Volume 1
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£22.79
America's Test Kitchen Mostly Meatless
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£26.24
America's Test Kitchen The Skillet
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£24.00
Published by Parables Microwave Made Magic
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£14.99
Apollo Publishers The Golden Age of Beer
Book SynopsisA stunning beer lover's companion from today's leading beer expert, Tom Acitelli, distills what you need to know to select the ideal beer for every week of the year, and reveals how to drink, entertain, and enjoy like a pro.?All hail the golden age of beer! Today there are nearly nine thousand breweries in the US alone, brewing an enormous range of styles from Russian imperial stouts to triple India pale ales, golden pilsners, briny melon goses, and much more. But while this breadth can delight the tastebuds all year, how does one best choose what to drink without feeling overwhelmed or going for the same default brews again and again?In this uniquely timely and high-end volume, acclaimed beer expert Tom Acitelli presents a fifty-two week guide to choosing the perfect beer to complement every week of the year. With tasting notes, specific brew recommendations, a guide to how to best serve, sip, and savor (naming glassware, temperatures, and pairings), plus fascinating backstories and trivia, Tom distills what beer lovers actually care about and reveals how to appreciate the best that the golden age of beer has to offer.The Golden Age of Beer embraces Tom's inviting, accessible voice and is complemented by photographs throughout of beers, breweries, brewers, and more. Additional insider info dives into home brewing, beer icons, today's industry game-changers, and more. So go ahead and ditch that old, out-of-date beer textbook; instead add class to your beer game by drinking and entertaining all year long with this lush, inspiring, and reliable guide that focuses on your enjoyment and what you actually care about.
£999.99
Stive Johe Vitamix Blender Cookbook for Beginners
a huge range and FREE tracked UK delivery on ALL orders.
£999.99
Hearst Home Books Food Network Magazine Baking For Fun
Book SynopsisWhip up 75 extra-fun, zero-stress recipes for cookies, bars, cakes, cupcakes, and pies in this family-friendly baking book featuring 150 photographs and a convenient spiral binding!If baking makes you happy, you need this cookbook from Food Network Magazine! Inside there are dozens of recipes for people like you, who whip up cookies for no reason at all (you know someone will eat them!) and who keep extra butter and sugar on hand just in case the mood strikes to make a sheet cake.Whether you're a beginner or a pro, you'll find great new recipesall with a full-page photofor any time you're in the mood to bake. Inside you'll find:Simple snackable sweets like Chocolate-Covered Shortbread and Lemon Meringue CupcakesNew twists on favorite treats like Coffee-Toffee Chocolate Chip Cookies and Air-Fryer Pecan Brownies, Cinnamon Bun Apple Pie, Piña Colada Cheesecake Bars and more amazing recipesOver-the-top, wow-worthy creations like Tiramisu Layer Cake and Mile-High S'mores PieDozens of helpfu
£18.69
Girl Friday Productions The Crab Pot Cookbook
Book SynopsisEnjoy fresh seafood at home with these tried-and-true recipes from Seattle’s classic waterfront restaurant, the Crab Pot.Located at Miners Landing on Pier 57, right next to the Seattle Great Wheel, the Crab Pot is a landmark restaurant specializing in the Pacific Northwest’s freshest, most delicious seafood. With The Crab Pot Cookbook, celebrate feasting the Seattle way with the most popular dishes from this iconic restaurant. This beautifully photographed cookbook features easy-to-follow recipes for everything from crab cakes, wild salmon tacos, and clam chowder to crab-stuffed mushrooms and the Seafeast—the Crab Pot’s signature dish—piled high with steamed clams, oysters, mussels, crab, head-on shrimp, and more.Gorgeous photo-essays throughout offer a glimpse at the history and life of the pier, the region, and the seafood in the Pacific Northwest, plus firsthand views of the Crab Pot’s very own crabbing boat that capture all the joys of catching, cleaning, and preparing fresh seafood on deck. With this essential collection of recipes, perfect for seafood lovers of all stripes and for fans of Seattle’s vibrant waterfront, you can bring the magic of a meal on Puget Sound right to your table.
£19.79
America's Test Kitchen The Complete Grilling and Barbecue Cookbook
a huge range and FREE tracked UK delivery on ALL orders.
£28.58
Random House USA Inc How to Drink Wine: The Easiest Way to Learn What
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£12.59
Random House USA Inc Outlander Kitchen: To the New World and Back: The
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£24.00
Potter/Ten Speed/Harmony/Rodale Masala: Recipes from India, the Land of Spices [A
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£27.00
Potter/Ten Speed/Harmony/Rodale Super Tonics: 75 Adaptogen-Packed Recipes to
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£14.39
University Press of Kentucky The Modern Mountain Cookbook
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£20.70
Hendrik Varju Mexican Dinner Parties: Complete Menus for
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£30.35
Micheal Kannedy Dieta Paleo: Guía para una pérdida de peso
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£17.09
Micheal Kannedy Ayuno Intermitente: El método más poderoso y
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£17.09
Micheal Kannedy Ayuno Intermitente: La guía completa paso a paso
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£17.99
Micheal Kannedy Vegan Diet: Easy Beginner Plant-based High
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£17.09
Alex Howard Sandwich Recipes Book: The Sandwich Cookbook for
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£17.06
John Platter Platter's South African Wine Guide 2021
Book SynopsisThis 41st edition of the authoritative South African wine guide features 211 Five Star wines out of over 8,000 wines reviewed. Platter's features descriptions of over 900 producers across the vibrant wine regions of South Africa and also offers the 100-point equivalents for the familiar star ratings, as well as useful information for learning about and travelling in these beautiful wine lands. The guide's independent ratings and reviews are the result of a best-of-both-worlds system of sighted and blind tastings.
£21.80
Springtime Books In Search of the Best Swedish Chokladbollar: A
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£29.45
Harpsden Press Tuppenny Rice and Treacle: Cottage Housekeeping
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£11.35
Hachette Livre - BNF La Vigne, Voyage Autour Des Vins de France
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£24.70
Editions Flammarion The Chef in a Truck: The Fabulous Culinary
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£19.12
Editions Flammarion Seasons of Cognac
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£16.20
Editions Flammarion The Spirit of Cognac: Rémy Martin: 300 Years of
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£45.00
Ducasse Books Sweet France: The 100 Best Recipes from the
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£999.99
Masala Noir FRUIT STICKERS
a huge range and FREE tracked UK delivery on ALL orders.
£14.72
Springer Nature Switzerland AG Octopuses, Squid & Cuttlefish: Seafood for Today
Book SynopsisHumans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also ‘taste’ using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen,president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life. Klavs Styrbæk is a chef and leader of the gastronomic enterprise STYRBÆKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch. Table of ContentsIntroductionPart I. Strange beings from the depths of the sea Mythological sea monsters Cephalopods in art, literature, and iconography And they continue to fascinate usPart II. Such abundance, so much diversity A few words about their classification ‘Head-feet’ that have no feet When did the cephalopods appear on the scene? Where and how do they live?Part III. An overview of cephalopod anatomy The mantle Heart, nerves, and intelligence Consciousness of another kind Eyes Mouth and beak Arms and tentacles Suckers, which have a sense of taste Blue blood and three hearts Muscles Siphon Ink Innards A master of disguises Luminescence Skin as a sense receptor Octopuses in NaplesPart IV. Cephalopod fisheries The global catch Harvesting cephalopods in the MediterraneanPart V. Taste and nutritional value Nutrients in cephalopods How do they taste? Are marine-borne toxins a problem?Part VI. Sourcing, storing, and preparing cephalopods Where to purchase cephalopods How to clean and store them Making them tender Fermenting cephalopods and using them as fermentation agents Cooking with their inkPart VII. Cephalopods in the kitchen In culinary traditions around the world Raw or almost raw Eating the perfect cuttlefish sashimi in London Shopping for octopus and cuttlefish at an Italian street market Marinating cephalopods Dehydrated cephalopods Octopus stock and the ‘foie gras of the sea’ Grilled cephalopods Deep-fried cephalopods Pescaito frito made with squids The evolution of pescado frito Steamed and cooked cephalopods Cooking them in a wok Stuffed cephalopods Using the ink in dishes and snacks A take on The Compleat Angler using giant squid Cephalopods in Vietnam and CambodiaPart VIII. The Nordic Food Lab’s “Squid Squad” The Nordic Food Lab, gastronomy, and gastrophysics Squids of the North A surprising discovery Featuring cephalopods at Taste for Life A marine ‘field trip’ to Sardinia with an expert chefPart IX. The seafood of the future? Food from the oceans for a hungry planet Is cephalopod aquaculture an option? Discovering the life cycle of the cuttlefish in Brittany Like ‘weeds of the sea,’ the cephalopods are multiplying Eat the cephalopods!Part X. Technical and scientific details The genealogy of cephalopods List of cephalopods mentioned in this book Glossary Culinary terms Bibliography Illustrations Acknowledgements The people behind the book_______RecipesCleaning and storing cephalopodsIko no shiokaraCuttlefish in their own ink (calamari en su tinto)Ika sashimi with avocado and lumpfish roeSquid ink fettucine with lobster, roe, and dried limeSepia tartare with pistachios, lime, and avocadoSquid royale with Jerusalem artichokes in sepia inkOctopus saladPeruvian squid cevicheGrilled, partially dehydrated squids (ika no ichiya-boshi)Glazed octopus arms with lentils and mushrooms‘Foie gras of the sea’Grilled or seared cuttlefishMarinated grilled cuttlefish siphons on lemongrassCephalopod mouths and beaks in white beans with tomatoes and dried shrimpFried calamari with octopus chips and mayonnaiseExtra crisp squid rings and stripsPulpo à la GallegoCalamar à la mar del NorteCooked squid with spinach, roe, and cream sauceSalt and pepper wok-fried squidSquid ‘cobs’ with snow peasStuffed squids‘Santa hats’—squids baked in piquillo peppers with capersBlack potato gnocchi with squidsBlack pasta with squidsBlack hot dog buns with seaweed onion jamCrisp spaghetti with soy-roasted pumpkin seedsPasta fritta with cuttlefish inkSweet azuki beans in cuttlefish inkGiant squid, roasted in the manner of The Compleat AnglerJapanese flying squids at their bestCambodian squid curryKroeung spice mixture for Kmer amokSilky squid confitBlack sauce made from squid ink and squid liversSardinian-inspired squid biscuits
£18.74
Lars Muller Publishers Sausage of the Future
Book SynopsisA simple design object to overcome food scarcity. The sausage is one of mankind's first-ever designed food items. A paragon of efficient butchery, it was designed to make the most of animal protein in times of scarcity, and dates back as far as 3300 BCE. Today, the sausage remains a cornerstone of our food culture. England alone has over 470 different types of breakfast sausages! Now, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich-food. Meat, in particular, will be scarce. One reason for this is over-consumption: in today's world, we simply consume too many animal products. So can we look to the sausage to provide a solution once again, in order to reduce the consumption of meat? Can the use of new ingredients replace the meat and increase the diversity of our diets? To answer these questions, a chef of molecular gastronomy, a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients - like insects, nuts, and legumes - to create the "future sausage. ' This book takes the reader on a journey through all the building blocks of a sausage and presents lesser-known ingredients, carefully selected for their "future potential." AUTHOR: Carolien Niebling, born 1984, is a designer and researcher who specialises in food-related projects and lives and works in Lausanne. She graduated ECAL Master in Product Design in 2014. 174 illustrations
£22.50
Books on Demand Das Chaco Familienkochbuch
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£12.82
Books on Demand Nutrition during breastfeeding period: E002
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£10.92
Books on Demand TCM - Spleen - heat and moisture infects the
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£11.50
Prestel Dressed to Swill: Runway-Ready Cocktails Inspired
Book SynopsisDressed to Swill contains sixty original cocktail recipes inspired by style icons from the 20th century to today, including fashion designers, models, photographers, stylists, influencers, and more. Karl Lagerfeld’s tipple is made for royalty: it’s similar to a Kir Royale, but brings in the velvety flavors of raspberry and vanilla. The Kim Kardashian is sensuous, flavorful, and as unsubtly delicious as its subject. Lizzo’s cocktail is a strawberry-rhubarb sparkler certain to fill you with joy. From Alexa Chung and André Leon Talley to Coco Chanel and RuPaul, there’s a flavor to fit every mood, be it avant-garde, glamourous, rebellious, or little-black-dressy. Engaging biographies explore each person’s contributions to the field of fashion, and the illustrations are sprinkled with fun details about their lives. In addition, readers can learn how to stock their bar with basic equipment, glassware, foundational spirits, and easy-to-source ingredients that can turn a basic drink into a runway-worthy libation. Perfect for birthdays, watch parties, girls’ nights in—as well as for Instagram—this book makes finding the right cocktail as exciting and surprising as shopping for a pair of shoes to complete your look.
£9.49
EVERYMAN CHESS Erffnungen Kompakt Grand Prix Angriff
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£15.29
Gestalten Rice and Shine
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£24.00
Personal Growth Hackers Bunte Salate: 111 leckere Salat-Rezepte zum
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£11.95
Bubok Publishing SL La armonía del orden. Mente y Espacio
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£13.50
Montagud Editores Casa Solla: When ancestral become eternal
Book SynopsisIn November 2016, Casa Solla (Pepe Solla, Poio, Pontevedra, Galicia, Spain) will turn 55. A number, that for Pepe Solla - the second generation at the helm of this establishment - revolves around another unique and magical creation that will soon make its appearance. His first book; Casa Solla. Pepe Solla. When the Ancestral Becomes Eternal, published by Montagud Editores.Its 256 pages take you on a trip around Galicia, the region in the northwest of Spain that is home to this exceptional restaurant, which continues to push the limits of everyday cuisine. In his first book, this chef takes us on a culinary journey that begins with producers who are unique, resolute and committed to their surroundings, and ends with diners. It is they who, in his opinion, give everything in gastronomy meaning.As both an ambassador and lover of his homeland, this chef has spent years silently transforming the culinary landscape of Galicia and, in doing so, he has managed to go not only beyond the region's borders, but also those of Spain. Every dish that he creates carries his own personal mark. Each one encompasses a personal and practical vision that always offers a sincere and profound tribute to a land to which he says he will always feel indebted.Pepe Solla thus presents us with not just Galicia, but his Galicia. This journey takes in mountains, vegetable gardens, markets, rivers and seas. It pauses and comes together in a unique restaurant. And it ends elegantly on the palates of all those who sit at its tables. It is the way that this cook envisages converting the ancestral into something eternal. He acknowledges a special region with a unique pantry that he has repeatedly praised throughout his extensive and brilliant career. He describes all of this in detail, along with a wide-ranging and in-depth selection of some fifty recipes. Not only do they include some of the classics that helped make a name for the restaurant decades ago, but also two mainstays of Galician cuisine - octopus a feira and empanada -, both described in detail by the chef."This book will make Pepe Solla's region known all over the world. It offers a journey via raw ingredients and their resulting creations, as well as to the soul of a restaurant's cuisine through it's chef's most intimate reflections," explains Jãvi Antoja de la Rosa, head of publishing at Montagud Editores and the editor-in-chief of this book.
£87.84
Montagud Editores Mediterranean
Book SynopsisCommitment, talent, respect, dedication, vigour . There are many coincidences in the gastronomic press abd critics when it comes to naming ANDREU GENESTRA's values. This has been demonstrated at the ANDREU GENESTRA RESTAURANT in Capdepera, Mallorca (Balearic Islands).'MEDITERRANEAN' is the book that reflects the perfect dialogue between product, territory, memory, flavour and technique.
£105.14
White Star Italian Cooking School: Dolci
Book SynopsisA delicious dessert is the perfect sweet ending to a meal - and no one knows how to create those treats like the Italians. With the help of these recipes, step-by-step photographs, and clear instructions from culinary magazine Alice Cucina, it's easy to create delicacies for every occasion, from breakfast pastries to yummy snacks to birthday and holiday cakes. You'll learn all the basics, including how to prepare puff pastry, shortbread, and brioche, before exploring classics like Wine and Anise Donuts, Blackberry Cheesecake, and Tiramisu with Mascarpone and Espresso; smaller bites such as Cream Puffs (Bigne) with Chocolate Mousseline and Coconut and Almond Cakes with Strawberry Compote; and beautifully plated dishes, including a Coconut and Mango Chiffon Cake, a Pavlova with Rose Cream and Plum, and a Semifreddo Truffle with Cocoa and Hazelnuts. Alice Cucina, on newsstands since 2009, is Italy's leading monthly culinary magazine. In addition to the monthly editions, it publishes a supplement I Colori Della Cucina (the Colors of the Kitchen) and the themed, bimonthly I Quaderni Di Alice (Alice's Notebooks). November 2017 saw the launch of Facile Cucina (Easy Cooking), a new magazine targeting a wider group of home cooks with its easier, quicker approach.
£17.99
