Food & Drink Books

Book SynopsisIndia offers one of the world's most popular and distinctive vegetarian cuisines. From the lush, palm-fringed coasts of Kerala in the south to the vibrant mustard fields of the snow-capped mountains of the north, you'll find dishes ranging from simple, tasty snacks and starters to rich, spice-infused main meals and desserts. This colourful cookbook transports you through India's regional diversity, featuring classic recipes ranging from pilau's and dhals to chutneys and flat breads, and providing the ultimate taste of a world-famous vegetarian style of cooking. Among the 80 mouthwatering vegetarian recipes are diverse dishes from the different regions of India. Travel to the north-east to try Punjabi Royal Corn Curry or Duck Eggs and Cauliflower; sample Clove-infused Aubergines from the heartland or venture west to savour a Saffron-scented Yogurt. With clear instruction and beautifully illustrated with over 430 vibrant colour photographs, this sumptuous book will entice everyone with a passion for Indian cuisine. It is a fabulous vegetarian recipe collection that offers contrasting dishes from distinctive regions of India. You can sample the fruit and nut dishes of the mountainous north, the delicately spiced rice pudding and panchforon-enriched dishes of Bengal, and the coconut-rich Black-eyed Beans in Coconut and Tamarind Sauce of the west. You end your travels in the fragrant south where spice plantations abound and the refreshing dishes on offer include Pineapple Salad, Cauliflower Braised with Roasted Chilli and Fenugreek, and Mangoes in Coconut Cream. An authoritative introduction unites the multistranded culinary culture of India, and describes the most typical ingredients and how to prepare them. It is beautifully photographed with over 430 stunning images, and featuring nutritional breakdowns for each recipe.

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Book SynopsisThis title features a fascinating introduction to the culture and traditions of the Netherlands, including information on the local geography and produce, national festivities, key ingredients and cooking techniques. You can discover both local and national dishes that range from sustaining peasant fare using fresh seasonal produce, to the dishes influenced by exotic ingredients brought back by Dutch sea merchants. You can explore the range of tastes found in Dutch cuisine with 75 varied recipes such as Alkmaar Cheese Soup, Hussar's Salad, Terrine of smoked Limburg Trout, Poffertjes (pancake puffs), Spice cake and Frisian Sugar Bread. It includes more than 350 stunning pictures by leading food photographer, Debi Treloar. The cuisine of the Netherlands reflects the tastes of a seafaring, trading nation with a strong preference for fresh vegetables, and a passion for all things sweet and spicy. This beautiful book explores the rich history of Dutch cooking and eating traditions, ranging from the characteristic spicy dishes of the early Middle Ages to today's cosmopolitan eating styles.The book presents a selection of more than 75 superb step-by-step recipes, from simple farmhouse main courses such as Sauerkraut Mash with Smoked Sausage, to regional dishes like Creamy Veal Stew with Prunes. Join in the Dutch love-affair with all things sweet by baking Janhagel biscuits, flavoured with cinnamon, aniseed and almonds or treacle and cheese waffles known as Goudse Stroopwafels, and experience truly authentic Dutch cooking.

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Book SynopsisThis title helps you discover the complex tastes and sophisticated techniques of Belgian food, with 60 delicious recipes. It explores the geography, climate and history of the country, and offers a fascinating insight into Belgium's culinary customs. It provides a comprehensive guide to the ingredients of the region, including Belgian endive, asparagus, mussels, charcuterie, chocolate, beer, spices and condiments. It features soups, appetizers and vegetable sides, fish, meat and poultry as well as desserts and bakes, and including all the classics, such as Cream of Endive Soup, Beef Stew with Beer and Chocolate Mousse. It includes 300 beautiful and evocative photographs, and complete nutritional information for every recipe. Strongly influenced by its proximity to northern France, but also retaining rustic, homely traits from its medieval past, Belgian cuisine combines haute cuisine with comfort food and substantial portions. In this beautiful book, Suzanne Vandyck explores the history, rich culture and social traditions of the Belgian people, and the development of their unique cuisine. The collection of recipes evokes the glorious tastes and textures of Belgian cooking, with dishes that range from fine soups and appetizers, to succulent meat and poultry dishes, wild game, delicate fish and shellfish, divine desserts and a tempting selection of cakes and bakes. Try Ghent-style Chicken Stew, Braised Partridge with Cabbage or Steak with Fries as a main course, for example, followed by Fresh Plum Tart, or Sugar Cookies.

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Book SynopsisA game-changing book with more than sixty simple and sustainable gardening activities, recipes and weekend fun for every season, The Little Grower's Cookbook is the perfect way to tempt kids away from screens and out into the green for some creative and eco-friendly family time together. Whether it's a rainy day, the weekend or a holiday, there are fun-filled activities to suit everyone. Simple step-by-step instructions, colourful photos and plenty of tips and tricks make seasonal growing, harvesting and cooking exciting and easy. Have you ever tried to grow veggies in an old welly boot, made a butterfly banquet or tasted a snail sandwich? With no need for a large garden or a big budget, these projects will teach and inspire children to look at what's around them in the natural world and have fun with it. They will learn, play and experiment with nature's bounty through planet-friendly projects that re-use repurposed and recycled materials.Trade Review'A wonderful reminder of the pure joy that children find in and with nature. It offers simple and sustainable gardening projects, recipes and weekend activities that anyone, anywhere can enjoy, even in small urban spaces';Olivia Colman; 'Just what today's children need to keep them healthy, happy and busy. Brimming with brilliant cooking and gardening ideas which will help your little ones make the important connection between nature and the food they eat - with a bucketload of fun thrown in!';Lucinda Miller; 'Balances simplicity with the deep wisdom of the authors to appeal to children and adults alike. The best book for young gardeners I have ever seen'; John Vincent, co-founder, Leon

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Book SynopsisThe book is targeted to aspiring bon vivants, modern metrosexuals, millennials, and hipsters eager to become the new gentleman. Content not only includes quick guides to great drinks, foods, and cigars, but also makes the case for why every real gentleman needs a great flask, a classic pen, and a watch that may not be “smart” but will make you look and feel like 007. Features short essays on each subject, with classic illustrations accompanying each, all in a handsome package that will evoke thoughts of a trusted old leather-bound book.Trade Review"Fortunately for the aspiring modern gent, we found this great book that fills in the blanks on your gentleman card. From spirits and wine and tools for your home bar to the more epicurean things like steak, oysters and what makes a proper charcuterie, think of this as a textbook for a life lived well . . . This is a comprehensive culture upgrade every man can benefit from." —Spy.com "This book is packed full of important beverage info that will help you wow your friends at the next social gathering.” —CraftBeerReview "Master the basics first, with help from veteran drinks writer John McCarthy, who crafts short, digestible essays on everything from building your home bar to mastering the classic cocktails (along with a few non-boozy but certainly useful tidbits on oysters, hot sauces, cigars, watches and more)." —InsideHook

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Book Synopsis“Les diners de Gala is uniquely devoted to the pleasures of taste … If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”—Salvador Dalí Food and surrealism make perfect bedfellows: sex and lobsters, collage and cannibalism, the meeting of a swan and a toothbrush on a pastry case. The opulent dinner parties thrown by Salvador Dalí and his wife and muse, Gala were the stuff of legend. Luckily for us, Dalí published a cookbook in 1973, Les diners de Gala, which reveals some of the sensual, imaginative, and exotic elements that made up their notorious gatherings. This volume features all 136 recipes over 12 chapters, delightfully illustrated by Dalí, and organized by meal courses, including aphrodisiacs. The illustrations and recipes are accompanied by Dalí’s extravagant musings on subjects such as dinner conversation: “The jaw is our best tool to grasp philosophical knowledge.” All these rich recipes can be cooked at home, although some will require practiced skill and a well-stocked pantry. This is cuisine of the old school, with meals by leading French chefs from such stellar Paris restaurants as Lasserre, La Tour d’Argent, Maxim’s, and Le Train Bleu. Good taste, however voluptuous, never goes out of fashion. In making this exceptionally rare book available to a wide audience, TASCHEN brings an artwork, a practical cookbook, and a multisensory adventure to today’s kitchens.Trade Review“…a visual explosion of surrealism and outrageous recipes.” * The New York Times *“A look into a lost gastronomic world.” * The Observer *“A mammoth tome whose lustrous gold cover hints at decadence to come.” * Hyperallergic.com *“…a surrealist feast for the eyes, a kaleidoscope of weird, captivating, extraordinary, and mind-bending images, with recipes to match.” * The Boston Globe *“A cookbook like no other.” * British GQ *“Food porn at its most gluttonous.” * Wired.com *

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Book SynopsisWaters of life. Distilled spirits of all kinds have borne that name, in various tongues, since time immemorial. Aqua vita. Eau de vie. Uisge Beatha. Tom Morton has travelled the world in search of the finest drams the planet has to offer. His journeys reveal the links between faith and alcohol, between spirits and the spiritual. From Christianity’s Holy Communion to the temple libations of Japan, through the rum concoctions of Haitian Voodoo to the monastic producers of every liquid from beer to "tonic" wine. And of course Tom’s beloved whisky, brewed in many corners of the world. Holy Waters is Tom’s journey to the spiritual heart of whisky, sake, rum, Champagne, beer, mead and a variety of wines. With great insight, humour and for the most part sobriety, he traces the links between brewing, winemaking, distilling and worship, from ancient pagan rites to the most modern Trappist technology. He revels in the lore and mysteries of craft production, the elemental, magical love stories, the passionate relationships between human and landscape, grain and pure water, grape and fire. And he does so on a motorcycle which, to his astonishment, runs very well on cask-strength Islay single malt. This book is a celebration of cultures and artisan craft, a book for food and drink, travel and history lovers.Trade Review"A remarkable, fascinating, highly informed and perceptive reflection on the interweaving of alcohol and religion." - Rev Professor Sir Iain Torrance – former Moderator of the General Assembly of the Church of Scotland"An exquisite blend of scintillating story-telling and anthropological adventure that's as smooth and satisfying as a peated single malt." - LoveReading review

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Book SynopsisA stunning, authentic and evocative cookbook on the food of Beirut the heart of Lebanon. Beirut, the capital of Lebanon, is an exhilarating, chaotic city with a tumultuous past yet a thriving, vibrant foodie reputation. Perfectly poised between the Middle East and the Mediterranean, Lebanese cuisine is hugely popular famed for its varied and flavourful regional dishes that emphasize whole grains, fresh fruits, vegetables and seafood. Beirut's ever-changing, often turbulent, heritage means that its food has evolved an exciting character of its own. In this book, Hisham Assaad shows you the best the city has to offer, with accessible, delicious recipes, ranging from the classics to more modern fare. He tells the story of a city with energy and diversity, of multiple cultures and traditions, with ever-popular street food, a thriving restaurant and café scene, and traditional family favourites handed down through generations. Learn to create lavish breakfast spreads, traditional Sunday feasts, fresh and vibrant salads, easy and nutritious suppers, or even a delectable afternoon tea with tempting, perfumed sweets and delicacies. With stunning food and travel photography, this book will transport you to the cultural melting pot that is Beirut a city that excels at mouth-watering food.

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Book SynopsisWINNER OF THE JAMES BEARD FOUNDATION 2020 AWARD FOR BEST SINGLE SUBJECT COOKBOOKLearn how to make pasta like Italian nonnas do. Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian pasta recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.“When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85Featuring easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity.More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.Trade ReviewIt's no secret that nonna's cooking is best. And now the wisdom and recipes from Tuscany, Puglia and Sardinia's finest home cooks are all in one place... there is enough pasta inspiration here to last until you, too, can cook as well as an Italian grandmother. * The Observer Food Monthly *...A collection of heart-warming, nonna-made pasta dishes passed down through the generations. In short: carb heaven. * ES Magazine *You will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. * Goodhousekeeping.com *This beautifully photographed book not only shows readers how to cook like the Italians do, but proves the versatility of this most classic Italian dish. * Harpersbazaar.com *Pasta Grannies isn't just about delicious food: it also contains extraordinary stories. Complete with a liberal sprinkling of food memories, the book is a beautiful celebration of older women, their experiences, and the lost art of pasta-making. * Stylist.co.uk *

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Book Synopsis[Pascal]’s methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration. Sandor Ellix Katz, author of The Art of Fermentation The perfect guide for DIY homebrewers, fermentation fans and foraging enthusiasts! Fermentation fans and homebrewers are invited to discover a galaxy of wild and cultivated plants, fruits, berries and other natural ingredients traditionally used to make a whole spectrum of fizzy fermented drinks! Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavours of their local terroir. Next in Pascal’s Wildcrafted series, The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions. Illustrated with full-colour photographs and step-by-step techniques on how to make a variety of drinks, including: Sugar, molasses & syrup-based beers such as ginger beer, mountain beer, nettle beer, wild Belgian beer Country wines & meads including: elderberry wine, honey wine, herbal mead Traditional drinks & medicinal brews such as tepache, fruit kvass, chaga beer Naturally fermented drinks including: pinecone soda, mountain raspberry soda, elderflower soda, lacto-fermented drinks and much more! Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews using local ingredients. The Wildcrafting Brewer will attract foodies, herbalists, foragers and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be and will be inspired, again, by the abundance of nature all around them. Those interested in the wonders of foraging and fermenting can also check out his next book in the wildcrafted series, Wildcrafted Fermentation!Trade Review“Pascal Baudar takes wild fermentation to the next level with wild plants, wild yeasts, and wild bacteria. His methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation“Owning one of Pascal Baudar’s books is like possessing a key to the foraging kingdom—a key that opens the door to his unique approach to working with wild ingredients. Over the years, Baudar has developed an original culinary language of the land, working and exploring every element of terroir from salt and stones to insect sugars and plants. His methods are rigorously researched, and his piercing creativity and spirit of enquiry gives them life. The foraging world owes a great deal to Baudar’s original research and generous spirit of sharing.”—Marie Viljoen, urban forager and author of 66 Square Feet“Pascal Baudar has elevated the concept of terroir—that intricate symbiosis of Homo imbibens, native biota, microorganisms, and landscape—into the realm of extreme beverages, both fermented and unfermented. His book brings to life the innovative quest of the Palaeolithic shaman/healer/brewer.”—Patrick E. McGovern, archaeologist and author of Ancient Brews and Uncorking the Past“Pascal’s new book offers a wonderfully tangential and unrestrained approach to the world of home brewing by mixing foraging with wild booze alchemy and encouraging the reader to experiment, explore, and play. Whilst managing to make both topics fun and accessible, a comprehensive introduction leads to some delightfully simple recipes and plenty of great ideas, all complemented by beautiful photography.”—John Rensten, founder of Forage London and author of The Edible City“Pascal Baudar eliminates the boundaries set by modern homebrewing "rules" and encourages brewers to go wild with creativity. Not only does he present simple guidelines for making truly unique brews that blur the lines between wine, beer, mead, and soda, but he provides readers with knowledge on how to brew with ingredients they likely already have access to in their kitchens, gardens, yards, and wildlands.”—Jereme Zimmerman, author of Make Mead Like a Viking“I wish I’d had The Wildcrafting Brewer years ago when I became obsessed with plant-forward, foraged, alcohol fermentation. Though often overlooked in contemporary brewing, Pascal Baudar focuses on the basics of foraging and alternative sugar sources. At once looking to indigenous history as well as reviving, or creating, innovative techniques, Pascal encourages people to get their hands dirty, fermenting with what is around them rather than worrying first about fancy tools.”—Pete Halupka, Harvest Roots Ferments“I admire the foraging practice Pascal Baudar shares in The Wildcrafting Brewer—hiking into nature and gathering what's prevalent to create a fermented mélange that carries the terroir of those moments he spent forest bathing, beachcombing, or urban scavenging. The season, the scents, the scenery—all imprinted into his bubbly brews. It inspires me to cleanse my aura with a sage cider cocktail and offer a libation of Achillea and Artemisia to the folks, like Baudar, who keep the spirited plant traditions going. This is a great reference book for both the herbalist’s kitchen and the botanist’s bar.”—Jessyloo Rodrigues, herbalist and cocktail farmerTable of ContentsIntroduction 1. Rediscovering the Past 2. Home Brewing Essentials 3. In Search of Wild Yeast 4. The Quest for Flavors 5. Methods of Brewing 6. Sugar, Molasses, and Syrup-Based Beers 7. Primitive and Country Wines and Meads 8. Ethnic Drinks and Medicinal Brews 9. Naturally Fermented Sodas Resources Index

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Book SynopsisTravel the world from the comfort of your kitchen! From taco carts and noodle stalls to hawker markets and gelaterias, it's on the street that you'll find the heart of a cuisine and its culture. From the people who have been delivering trustworthy guidebooks to every destination in the world for 40 years, Lonely Planet's World's Best Street Food is your passport to the planet's freshest, tastiest street-food flavours. Each of the 100 recipes includes easy-to-use instructions, ingredients and mouth-watering photography plus a section detailing how the dish has evolved. There are also tasting notes that explain how best to sample each dish - whether that's in a beachside lobster shack in Maine, a hawker market in Singapore or standing at the bar in a Sicilian cafe - to truly give you a flavour of the place. Includes: Acaraje - Brazil Arancino - Italy Arepas - Venezuela Bakso - Indonesia Bamboo rice - Taiwan Banh mi -Vietnam Baozi - China Bhelpuri - India Breakfast burrito - USA Brik - Tunisia Bsarra - Morocco Bun cha - Vietnam Bunny chow - South Africa Burek - Bosnia & Hercegovina Ceviche de corvina - Peru Chicken 65 - India Chilli crab - Singapore Chivito al pan - Uruguay Chole batura - India Choripan - Argentina Cicchetti - Italy Cocktel de Camaron - Mexico Conch - Bahamas Cornish pasty - England Currywurst - Germany Elote - Mexico Falafel - Israel Fuul mudammas - Egypt Garnaches - Belize Gimbap - South Korea Gozleme - Turkey Gyros - Greece Hainanese chicken rice - Malaysia & Singapore Hollandse Nieuwe haring - The Netherlands Hot dog - USA Jerked pork - Jamaica & Caribbean Islands Juane - Peru Kati roll - India Kelewele - Ghana Khao soi - Thailand Knish - USA Kuaytiaw - Thailand Kushari - Egypt Langos - Hungary Maine lobster roll - USA Mangue verte - Senegal Meat pie - Australia Mohinga - Myanmar (Burma) Murtabak - Malaysia & Singapore Otak-otak - Singapore, Malaysia & Indonesia Oyster cake - Hong Kong Pane, Panelle e Crocche - Italy Pastizzi - Malta Peso pizza - Cuba Phat kaphrao - Thailand Phat thai - Thailand Pho - Vietnam Pierogi - Poland Pizza al taglio - Italy Poisson cru - French Polynesia Poutine - Canada Pupusa - El Salvador Red red - Ghana Roasted chestnuts - Europe& & Sabih - Israel Samsas - Central Asia Sarawak laksa - Malaysia Sfiha - Lebanon Som tam - Thailand Spring roll - China Stinky tofu - Taiwan Takoyaki - Japan Tamale - Mexico Tea eggs - Taiwan & China Walkie-talkies - South Africa Yangrou chuan - China Zapiekanka - Poland About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in.

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Book SynopsisDive into Thai cooking with this delicious collection of more than 70 authentic, easy-to-follow recipes. With clear, uncomplicated instructions and accessible, supermarket-friendly swaps for traditional Thai ingredients, Thai Made Easy demystifies the process of cooking flavourful Thai dishes at home. You’ll learn to cook everything from classics like chicken satay, spring rolls and pad Thai, to all your favourite Thai curries from scratch, from red and green to Panang, massaman and beyond. With plenty of plant-based recipes, this cookbook contains every Thai recipe you’ll ever need. Discover just how easy it is to recreate your favourite dishes at home, with Thai Made Easy.

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Book SynopsisWinner of the Guild of Food Writers Drinks Book Award 2021Shortlisted for the André Simon Food and Drink Book Awards 2020"Noble Rot manages to unravel the mysteries of wine with insight and humour. A wonderful - and essential - read for anyone interested in the world of wine, or even for those, like me, who just drink it." — Nigella Lawson"The Noble Rot guys have the ability to describe wines as if theyre either future friends, or rock-stars coming to blow your mind." — Caitlin Moran"Noble Rot has brought originality, humour and now space travel to the very serious business of drinking wine. About time too." — Brian Eno"Dan and Mark do that thing that only crazy knowledgeable enthusiasts can do, they make you a crazy enthusiast too. If they said, 'We've found a wine like no other, a wine that actually lights up the sky, but you can only drink it in the desert at midnight, are you coming? Id be off, and I'd be confident of meteor showers. They provoke curiosity - 'how does anyone make this extraordinary drink just with grapes?' - excitement, joy, and a longing for knowledge. Now, in this book, they're sharing the knowledge." — Diana Henry"To really know and love a wine one should know the grower and the vineyard. This isn't always or even often possible, which is why the Rotters introduce these wines at source. You learn that making wine, as cooking should be, is an act of love. You will come to love this book too." — Rowley LeighChoosing wine in a restaurant or shop can seem an unfathomable business. But, according to Dan Keeling and Mark Andrew, the duo behind London's Noble Rot, it needn't be that way.In Wine from Another Galaxy they'll help you to understand how it is made, where to buy it, what to look for when you drink it, and how to talk about it. And once you've mastered the basics, they'll take you on a journey through the best of European wine culture, meeting the people and places behind their favourite bottles. Indeed, Dan and Mark have spent years visiting growers that you probably haven't heard of, from the original thinkers of the natural wine movement to the iconic estates of Burgundy and Bordeaux. This is the alternative, accessible, no-holds-barred guide to wine, where the usual clichés and rules don't apply.Trade ReviewThe Times Drink Book of the Year 2020“The founders of Noble Rot restaurants and magazine prove that not all wine handbooks are full of dry tasting notes and arcane French classifications. Dan Keeling used to be in the music business and his angle is one of appreciation but not reverence. Who can resist a book Brian Eno says "brings originality, humour and now space travel to the serious business of drinking wine”? It's all in here, from advice on how to order wine in a restaurant to where to track down the best bargains." * Tony Turnbull, The Times *The Financial Times Best Books of 2020"An entirely new sort of wine book, devoid of stuffiness and presented in what I can only describe as 'haute fanzine' style. Incredibly informative, slays quite a few holy cows and, in the very best way, will drive you to drink." * Tim Hayward, The Financial Times *BBC R4 The Food Programme Books of the Year"Not only do you end up a lot more knowledgeable about wine after you've read this book, but you really care about it. Which is quite difficult to do in a subject like wine, where a lot of authors make it quite stuffy. This does the exact opposite to that." * Jaega Wise, The Food Programme *Archaic, funny, informative – Noble Rot magazine has become a cult read for foodies. Now there's a brilliant book that explains everything you need to know about wine. * The Sunday Times Style *This hefty hardback goes down smoothly, tackling almost every aspect of the wine world in a personable and accessible way. * National Geographic Food *

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Book SynopsisKinfolk magazine-launched to great acclaim and instant buzz in 2011-is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there's The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks-artisans, bloggers, chefs, writers, bakers, crafters-has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.Trade Review“Unfussy menus . . . . A testament to slowing down to enjoy a good meal along with good company.” —Celebrated Living“Unfussy menus . . . . A testament to slowing down to enjoy a good meal along with good company.” —Celebrated Living

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Book SynopsisThe bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times ‘[Katz’s] books have become manifestos and how-to manuals for a generation of under-ground food activists.’ The New Yorker ‘…the high priest of fermentation theory’ the Guardian The book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké and so much more! Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. Since its original publication, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread and much more. This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make: Low-salt or salt-free sauerkraut Grape Water Kefir Soda Kombucha Soda Dairy-free yogurt Savoury vegetable sourdough pancakes Miso-Tahini spread Apple cider vinegar Herbal mead and so much more! Updates on original recipes also reflect the author’s ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a food revolution right in your own kitchen! Trade Review "[Katz is] the country's foremost fermentation expert . . . [and] Wild Fermentation is the best and most accessible guide out there to this most ancient style of preservation."—Epicurious"In the new and revised edition, there's a clear effort to make the recipes more straightforward and easy to understand. Soon, like me, you'll have a batch of sauerkraut fermenting away in a cool space, all year long."—Wired Magazine"For amateur picklers and kimchi-makers, there is a new edition of Wild Fermentation, the manual that helped its author, Sandor Katz, become a heroic figure among cooks who ferment their own foods."—The New York Times"This updated and revised edition is a more accurate reflection of the recipes Sandor makes at home—and the knowledge he's accrued by teaching workshops to eager students."—Food52"Folks flock to study books such as Wild Fermentation and The Art of Fermentation, both by the fermentation movement’s guru, Sandor Katz."—USA Today"[When] I open my copy of Wild Fermentation I find that Sandor Ellix Katz, the fermentation guru and master who has inspired so many to explore the world of wild foods, always has a way to reflect on culture and society through his writing. While he writes amount fermented foods, the meaning is always deeper."—Paste Magazine"A groundbreaking book."—Sierra Magazine

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Book SynopsisSHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022Selected for Jamie Oliver's Cookbook ClubForget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large and – always – scale to tail. Josh’s multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready. With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh’s mission – to get more people having fun with fish ingenuity every day. Trade Review'genuinely, deliciously inspiring.' - Luke Slattery, The Australian Financial ReviewNiland has revolutionised the way we think about fish * Financial Times How to Spend It *'genuinely, deliciously inspiring.' - Luke Slattery, The Australian Financial Review -- Luke Slattery * Australian Financial Review *

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Book SynopsisVegetarian food is popular all over India, and people are growing to love the fresh, spicy and sweet flavours of authentic Indian cooking. Dan Toombs, The Curry Guy, has been on a quest to learn and develop the most celebrated meat-free Indian recipes, and in The Curry Guy Veggie he presents over 100 recipes that focus on taste and simplicity.Much vegetarian food at curry houses is unappealing and unimaginative. The Curry Guy Veggie showcases how exciting Indian vegetarian food can be with mouth-watering starters, classic curries, idlis, dosas and fried breads, as well as the delicious side dishes that we all know and love.All of the ingredients are accessible and easy to find in supermarkets, Asian grocers and online – and with Dan’s detailed step-by-step instructions, you’ll be making your own vegetarian curry feasts in no time at all.

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Book SynopsisOne of Newsweek's six best travel books of the last decade. Winner Guild of Food Writers, Food and Travel Award 2018. Winner Best Food Book of 2017, Gourmand Cookbook Awards. Shortlisted for the Art of Eating Prize. Shortlisted for the IACP, Culinary Travel Book Award. Award-winning food and wine writer and photographer Carla Capalbo has travelled across Georgia collecting recipes and gathering stories from traditional food and wine producers in this stunning but little-known country, nestled between the Caucasus Mountains and the Black Sea. The result is a beautifully illustrated cookbook and personal travel guide. Meet Georgia's best chefs and cooks and sample their vibrant, colourful cuisine, including vegetables blended with walnuts and aromatic herbs, subtly spiced stews and the irresistible cheese-filled khachapuri breads that are served on every table. Georgia is one of the world's oldest winemaking areas, with wines traditionally made in clay qvevri buried in the ground. These wines are some of today's most sought-after by fans of natural and organic viticulture.Trade ReviewAgricultural and food biodiversity are fundamental resources for our survival and we all need to protect them. Carla Capalbo has long played her part through her food writing. She's doing it again here, in this detailed and colourful book about Georgia. With characteristic empathy and engagement, she's documented Georgia's unique gastronomic traditions and the people who have fought so hard to preserve them. - Carlo Petrini, Founder of Slow Food ; A book that shows the world perhaps one of the last undiscovered great food cultures of Europe - Rene Redzepi, noma

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Book SynopsisEveryone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his bestselling real storyHumble Pie tells the full story of how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today. Gordon talks frankly about:his tough childhood: his father's alcoholism and violence and the effects on his relationships with his mother and siblings,his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later,his brother's heroin addiction.Gordon's early career: learning his trade in Paris and London; how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred Trade Review‘Gordon Ramsay’s Humble Pie – so exuberantly angry boastful, cliche-ridden, expletive-laden and touchingly sincere that I can’t believe that a single sentence has been written by anyone but the failed footballer, great cook, telly star and businessman himself. He’s the genuine bollocks, as he’s so fond of saying, and this is the tale of his personal class struggle.’ – The Observer 'Inspirational stuff.' Heat ‘I cannot recommend strongly enough that every BII member reads it. It's so refreshing and energising – and oddly the fact that every fifth word begins with 'F' adds to its charm, its passion and its delight…The book is an inspiration. Anybody running any kind of business will benefit from reading this.’ BII Business magazine

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Book SynopsisDavid and Stephen Flynn, AKA The Happy Pear, need no introduction. Known and loved for their hearty yet healthy dishes, big flavours, delicious food and incredible sense of community, they have been bringing joy through good food for twenty years. Now the nation's favourite healthy chefs are back with their essential collection of versatile and comforting plant-based recipes to help you feel great and clock up easy wins in the kitchen. Inspired by the dishes that are most requested in the café and the food that they (and their kids!) actually eat at home, this is healthy home-cooking at its best. After twenty years of testing and perfecting, these recipes are guaranteed to deliver on flavour and nutrition, all made with familiar ingredients. Embrace plant power with these tried and tested recipes, designed to make eating more veg as easy, and tasty, as possible.I fell in love with the happy pear boys for their energy and love for good food and a good life.

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Book Synopsis175 single-serving Mediterranean Diet recipes for every home cook who just wants a satisfying and delicious meal for themselves. Although the Mediterranean Diet has a host of health benefits, making the switch can feel daunting…especially if you only need to make one serving per meal. The good news is that it’s possible to prepare single-serving recipes that are full of flavor, easy to make, and economical—and The Ultimate Mediterranean Diet Cooking for One Cookbook is here to help. This book allows you to make delicious, diet-friendly recipes for every meal from breakfast to dinner and everything in between. Each of the 175 single serving recipes is quick and simple to make to save you both time and money. And while the ingredients are common, the results are anything but. From single-serving, veggie-packed breakfast sandwiches to salmon with spinach and chickpeas, you’ll be able to enjoy delicious versions of all your favorite dishes, no matter what the occasion. Whether you live alone or are just searching for the perfect meal for yourself, cooking solo never needs to be boring (or overwhelming) again!

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Book SynopsisFully adapted for UK home cooks with metric measurements This complete and authorised guide to your Instant Pot has more than 350 recipes for breakfasts, lunches, dinners, snacks and even desserts - for every size and model of Instant Pot, including the Instant Pot MAX.More than five million people worldwide use Instant Pots to get food onto their table fast. But only The Instant Pot Bible has everything you need to revolutionise the way you cook with your favorite machine. Every one of the 350+ recipes gives ingredients and timings for all sizes and models of Instant Pot, including the Instant Pot MAX, which cooks even more quickly. And you get exciting new recipes that utilise the MAX's unique Sous Vide setting.The Instant Pot Bible is the most comprehensive Instant Pot book ever published, with recipes for everything from hearty breakfasts to healthy sides, from centrepiece stews and roasts to decadent desserts. Bestselling authors and pressure-cooking experts Bruce Weinstein and Mark Scarbrough offer customised directions and timings for perfect results every time. And many recipes can also use the slow-cook setting to let the machine cook while you do other things.These innovative 'road map' recipes for classics such as vegetable soup, chili, pasta casseroles, porridge and more let you customise flavours and ingredients to make each of your family members' favourites. Need dinner in an instant? No problem - more than 175 recipes come together in just a few minutes or just a few steps. Not to mention vegan and vegetarian, keto-friendly, and gluten-free options galore.The Instant Pot changed the way you cook. The Instant Pot Bible helps you make the most of it.

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Book Synopsis'Giving you all the facts to help you decide how best to have a healthy life. - Dr Phil HammondStatins are among the most widely prescribed drugs in the world. Yet many report unacceptable side effects and a US survey revealed that 75 per cent of respondents stopped taking them within a year. So what is the evidence for their benefits? Dr Aseem Malhotra, author of the bestselling The 21-Day Immunity Plan and co-author of the bestselling The Pioppi Diet, examines the claims for statins and their role in lowering cholesterol and preventing heart disease. He introduces us to his targeted heart-health plan, which, with a diet plan, recipes and advice on reducing stress and increasing movement, can help us to live statin-free and take control of our own health.'Backed by science, this is a riveting read for anyone with a heart.' - Liz Earle'Aseem's programme gives you the best opportunity for a v long and healthy life.' - Ross Walker'Get this book to figure out if a statin-free life is right for you.' - Dr Robert LustigTrade ReviewGiving you all the facts to help you decide how best to have a healthy life. -- Dr Phil HammondBacked by science, this is a riveting read for anyone with a heart. -- Liz EarleAseem's programme gives you the best opportunity for a very long and healthy life. -- Ross WalkerGet this book to figure out if a statin-free life is right for you. -- Dr Robert Lustig, author of Fat Chance and Metabolical

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Book SynopsisComplete Home Comforts contains over 150 of James Martin’s favourite recipes from his hit TV show. This is James in his comfort zone, cooking the food he loves best.This irresistible collection of recipes ranges from fancy dinners to impress friends, to those times when you just need to make a satisfying lunch for two. The chapters reflect this and are divided into Little Lunches, Family Favourites, Weekends, Spice Suppers, Food with Friends, Summer Nights, Sunday Night Bites, Sweet Treats and Posh Puds.Much-loved for his trademark wholesome, hearty British food, James’s recipes are all accessible and easy to follow. The mouth-watering temptations include childhood comforts such as Fish pie or Classic chicken kiev, as well as comforts to share, such as Lamb belly with bbq sauce and pickled red onions, Dahl chicken, chilli paneer and naan, and Keralan prawns.James is famous for his fabulous puddings and this book does not disappoint. Try the mouth-watering Steamed chocolate and clementine sponge with orange sauce, or bake Lavender shortbread to eat with Lavender crème caramel.Beautifully shot in James’s own home, this is a book of favourite recipes to use every day for years to come.

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Book SynopsisAll the facts and advice for anyone curious about feeling and doing better through a plant-focused diet What if there was a way of eating that may help us live healthier for longer and protect the future of our planet, too? The good news is that evidence now shows a plant-based diet may offer us exactly that?and straight-talking nutritionist Simon Hill has done the hard work translating the science into actionable advice for everyday life. Before transitioning to a plant-based diet, Simon held many of the common misconceptions. But instead he experienced incredible improvements in his energy levels, digestion, mental clarity, and post-workout recovery after making the shift. He?d finally understood the power of food and was determined to find out?and share?the agenda-free truth about the optimum diet for human health. By undertaking a master?s degree in nutrition, poring over the latest scientific papers and books, and producing hundreds of hours of his internationally successful Plant Proof podcast, Simon has pursued the answers to all the questions he had about fueling our bodies with more plants. Now, in his first book, he brings it all together into one inspiring and practical guide. It covers: ? The reasons why we?re all so confused about what to eat ? The evidence showing how a plant-based diet might reduce risks of heart attacks and strokes, type 2 diabetes, cancer, and dementia ? The positive impact of plant-based living for the climate and animal welfare ? Common myths about a plant-based diet?and what the real facts are ? How to build a healthy, satisfying plant-based plate, from macronutrients to micronutrients ? Practical tips for making the shift, and much more. If you want to understand and unlock the many benefits of putting more plants on your plate, this book is for you. Includes metric measures.

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Book SynopsisThis cookbook offers the authority of a professional chef with the accessibility of a home cook, for truly delicious recipes. John and Lisa love to entertain and they both love to cook. What they enjoy the most is to see other people really enjoy cooking, feeling empowered and confident to just go for it, as much as they do. They understand that busy families need simple recipes for them to succeed in eating nourishing food from scratch, so they’ve collated some of their favourite, super-easy recipes from their ITV show John & Lisa’s Weekend Kitchen for you try at home. John and Lisa’s Kitchen covers all bases, including chapters on Breads and Brunch, One Pan Wonders, Fakeaways, Speedy Go-tos, Family Favourites, Special Night In dinners and Sweet Treats. Whether you want to rustle up a Veggie Chilli Bake for a midweek meal, make Turkish Eggs with Yoghurt Flatbreads for brunch, impress your weekend guests with Beef Wellington, or do some family baking with Lisa's Favourite Double Chocolate Cake, John and Lisa want to bring love, creativity and inspiration into your kitchen.

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Book SynopsisNew York Times bestselling author Michael Ruhlman applies the principles of his innovative book Ratio—about the relationships of ingredients to each other—in this delightful back-to-basics cocktail book, sharing the simple recipes and fundamental techniques that make for delicious and satisfying libations. Did you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldn’t you enjoy saying to your guests, “Would you care for a Boulevardier, perhaps, or a Negroni?” These, too, are the same cocktail, substituting one ingredient for another. Or if you’d like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then read on. As Michael Ruhlman explains, our most popular cocktails are really ratios—proportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini. A practical reference of cocktail classics, a source of inspiration for putting a new spin on the usual gin and tonic, and an affable tribute to the pleasures of the cocktail hour, The Book of Cocktail Ratios shows you how to serve up delectable drinks in no time. Cheers!Trade Review“Leave it to Ruhlman, a relentlessly helpful and smart food writer, to give us a relentlessly smart and helpful primer for cocktails.” —Esquire “Making a good drink is just a matter of proportions... The recipes for the variations on each drink are straightforward, very doable and delicious.” —Wall Street Journal “Ruhlman’s writing is funny, engaging, extremely informative, and is peppered with a ton of great info... The Book of Cocktail Ratios is a home bar essential, and overall, an extremely interesting book offering a deep grasp of the basics of a ton of classic cocktails. It will leave you feeling empowered to pull them out of your pocket at any moment, or to work to come up with your own interesting variations.” —Vice “If memorizing dozens of cocktail recipes seems a daunting task, do not fear! In The Book of Cocktail Ratios, Michael Ruhlman distills dozens of classic drinks to their basics and shows us that by learning five simple formulas and a few techniques, you can simultaneously simplify your thinking of cocktails while vastly expanding your repertoire. It’s as essential to the home bartender as his book Ratio was to home cooks.” —J. Kenji López-Alt, author of Food Lab “Once again, Michael Ruhlman brings order and reason to a culinary realm once ruled by confusion, and madness. The Book of Cocktail Ratios is the cocktail book most of us never knew we needed.” —Alton Brown, author of Good Eats “Michael Ruhlman is wickedly smart, engaging and eternally curious, sure in his opinions but not too dogmatic to learn. The same holds true for this book: it's so pleasantly conversational; so easy to get sucked into, that it almost makes you forget how unfailingly useful and instructive it is.” —David Wondrich, Editor in Chief, Oxford Companion to Spirits and Cocktails “Like much of what Michael has written, it makes other books on the subject redundant. Filled with history, information and great recipes, it will definitely improve your parties.” —Ruth Reichl

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Book SynopsisMake It Vegan aims to make vegan food accessible to everyone. Whether you’re looking to up your fruit and veg intake, a flexitarian, vegan curious or taking that leap from vegetarian to full-on vegan, this book will bring flavoursome, fool proof and fuss-free meals to your table – whatever your budget. Social-media sensation Madeleine Olivia has spent years developing delicious dishes and sharing them with her followers on YouTube and Instagram. She is here to teach you how to cook a variety of tasty, simple and affordable meals taking you from breakfast right through to lunch and dinner (with some sweet treats thrown in for good measure!). With 59 recipes, including Plant-based Pain au Chocolat, Baked One-pan Scramble, Pasta all Norma, Firecracker Tofu Nuggets, Fluffy Lemon Sponge Cake and Caramel Truffles, Madeleine will show you that the vegan way of life can be exciting, easy and mouth-wateringly good. With each recipe accompanied by a full-colour photo, Make It Vegan will provide plentiful options for mealtimes, making it easy for you to achieve and maintain a more plant-based lifestyle. Make It Vegan will be a constant companion on your vegan journey.

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Book Synopsis''There is no-one whose recipes I trust more'' India Knight''Packed with calm guidance, reliable practical advice, and recipes that for me hit that seasonal sweet spot between cosiness and elegance'' Nigella Lawson''Genuinely the best Christmas cookbook in my collection'' Charlotte Pike''The ultimate stress-busting guide for the festive period'' Appetite MagazineGet ahead of the festive frenzy with The Get-Ahead Christmas Cook!Christmas is coming, but how does it always manage to take us by surprise? The Get-Ahead Christmas Cook is the ultimate stress-busting guide for the festive period, with failsafe recipes that can be prepared and often made ahead, along with hints, tips and menus for the big day and beyond. Along with the classics, this book contains many original and delicious new recipes. Everything is covered, from canapés for Christmas drinks parties to hassle-free ideas for all kinds of seasonal entertaining, as well as foolproof recipes for the big day itself, including vegetarian and vegan alternatives. There are also lots of creative tricks for using up leftovers, plus - if you have any room left - indulgent baking and sweet treats.Whether you are an absolute novice or a seasoned pro, The Get-Ahead Christmas Cook will soon become your essential Christmas companion.

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Book SynopsisCulinary icon, founder of the Kogi food truck, New York Times bestselling author of L.A. Son, and star of Netflix''s The Chef Show shares 100 flavor-packed recipes that empower you to eat healthy?or, at least, healthier?without ditching your go-to favorites.Built on a foundation of balance and compassion, The Choi of Cooking is Roy Choi?s magnum opus, reflecting his personal journey of cooking, living, and learning from mistakes. When Choi realized that falling victim to his greasy cravings was not sustainable, he began to eat more nutritious foods?but he did it his way, to build a more realistic lifestyle not based on extreme dieting or deprivation. This equates to vegetable-forward recipes, with plenty of pit stops of comfort along the way, and tons of flavors layered in every single bite.The Choi of Cooking focuses on foods that fuel your body, and Choi meets readers wherever they are, recognizing that eating healthy isn?t all or nothing. Yes, that Kimchi Philly Cheesesteak recipe is real, and exactly as good as it sounds. But Choi also can make vegetables the star of the meal with Calabrian Chile Broccoli Rabe and Roasted Cauliflower Steaks with Harissa and Garlic Herbed Butter. And there are comforting, naturally vegetable-heavy rice and noodle bowls like Cold Bibim Noodle ?Salad? and Veggie on the Lo Mein Spaghetti. Since this book is about taking steps, not leaps, there?s also plenty of inspiration for when you?re craving something indulgent, like Crispy Mashed Potatoes, but with Power Up modifications to make it healthier when you''re ready.Reaching for healthier foods is like flexing a muscle, and the work begins with having the confidence to cook at all. To encourage readers to take those first steps in the kitchen, Choi shares his culinary philosophy, including bits of wisdom and stories that expand on his approach to food. The Choi of Cooking is more than a collection of recipes; it?s a guide to creating a more balanced life.

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Book Synopsis'This book takes a preventative stance towards dentistry, and investigates everything from breastfeeding to gut bacteria, to uncover how to support a truly healthy mouth.' PsychologiesTeeth are often considered the marker of health, attractiveness, success, and even happiness. Yet our approach to dental care has been fearful, costly, and segregated from other parts of the body. We've long known that oral health echoes our overall well-being. But what if we were to flip the paradigm? What if we thought about dental health as the foundation for our physical health?Dr Steven Lin, an experienced dentist and the world's leading dental nutritionist, has forged a new scientific outlook to reshape our perception of dental disease. Through ancestral medicine, epigenetics and an examination of the oral and gut microbiome, Dr Lin has developed food-based principles for a holistic health approach that is literally top-down. Merging dental and nutritional science, Dr Lin lays out the dietary program that prevents painful cavities and dental treatment, giving you the resources to raise kids who develop naturally straight teeth. His 40-day meal plan is complete with the Dental Diet food pyramid, exercises for the mouth, recipes and cooking techniques to help you easily and successfully implement these practices in your everyday life.Since our mouth is the gatekeeper of our entire body, keeping our oral microbiome balanced is essential for creating and maintaining a healthy and wholesome self. The tools to improve overall wellness levels and reverse disease are closer than we think-in our markets, in our pantries, and, most frequently, in our mouths.

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Book SynopsisDark Side of the Spoon: The Rock Cookbook features thirty recipes inspired by some of the most renowned rock acts of today and yesteryear. The dishes are accompanied by exclusive artworks from thirty top illustrators. Catering for cooks of all abilities and tastes, this book will help you master a wide range of starters, mains and desserts – including Smashing Pumpkin Pie, Fleetwood Mac and Cheese and Primal Bream. Dark Side of the Spoon celebrates the many humorous parallels between food and rock, and is a must-have for anyone with a love for cooking, music or illustration, or indeed all three.

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Book SynopsisA comprehensive collection of authentic recipes from the diverse regions of China, sumptuously photographed throughout.Trade Review"Historically, it's been a ticklish problem for Chinese food writers to put together comprehensive primers of dishes that Westerners can relate to and want to cook. Tan's . . . China beautifully meets this challenge." - Cynthia LeJeune Nobles, New York Journal of Books

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Book SynopsisDrawing inspiration from his Persian roots, Arash Hashemi, the creator of ShredHappens, shares the 100+ low carb, high protein recipes that he used to lose 50 kilos – all flavoured with Mediterranean and Middle Eastern flair.  Arash’s philosophy is simple – create approachable meals that anyone can make in 30 minutes or less. Along the way, he shares his personal journey about changing the way he eats and teaching himself how to cook. ShredHappens brings together his Mediterranean favourites, and other world cuisines to create delectable spice combinations and sauces for his meals. Recipes include: mains like Lamb Koftas with Cucumber Dill Yogurt Sauce, Ricotta-Stuffed Eggplant Rolls, and Spicy Walnut Jumbo Scallops; sauces include Chile Lime Everything Sauce, Zhough, Chermoula, and Spicy Yum Yum Sauce. All are absolute game-changers that elevate the most basic plate of protein and veggies into a whole new dimension.

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Book SynopsisWith her simple, approachable Italian recipes and charming photography, Skye McAlpine offers an insider''s perspective on Venetian home cooking. It is a beautifully evocative book, offering a delicious stroll through the city' Nigella Lawson''A real and rare gem, this is the must-have book on Venice and it''s cooking'' Anna del Conte All of the recipes in A Table in Venice are typical of Skye''s cooking style: simple, fresh, colourful and always plentiful, whether it''s quick-to-assemble cicheti the small plates accompanying an afternoon spritz or dinner party Prosecco or a hearty serving of risotto topped with an extra grating of Parmesan. With many recipes featuring a short list of ingredients these are dishes for everyone to make and enjoy, from Almond Paste Croissants and Chocolate and Amaretti Custard to Tagliolini with Prawns, Courgettes and Saffron and Roast Duck Legs with Plums. Hundreds of thousands of tourists pass through the city of VenTrade ReviewA real and rare gem, this is the must-have book on Venice and its cooking -- Anna del ConteIt is a beautifully evocative book, offering a delicious stroll through the city: you don’t need to be renting a flat in Venice to get a taste of it -- Nigella LawsonSkye brings Venice alive – the sights, smells and sounds – all described in the most mesmeric way -- Skye GyngellA cookbook I will return to again and again -- Ruth RogersAn ode to her adopted city and full of simple, tasty Italian home cooking * Stylist *Skye McAlpine’s A Table in Venice [is an] object of exquisite, effortless beauty that will render any familial Christmas angst more manageable * Guardian *Has there ever been a prettier cook book? Envy-inducing and mouth-watering all at the same time, Skye McAlpine has a good eye as well as good taste for food * Evening Standard *Skye McAlpine is a heaven-sent new voice in cookery writing * Spectator *Prose as beautiful as the platefuls that garnish each page -- Stephen Bush * Guardian *A Table in Venice is a beautiful combination of recipes… But what really shines through is [Skye McAlpine’s] innate passion for Italy, the people and the food * Metro *McAlpine combines her own photography with musings about her Italian home, bringing it to life for readers, whether you've had the pleasure of visiting or not * Independent *The home-style recipes and photography are gorgeous, as is Skye’s writing. A beautiful, evocative book for armchair travellers and food lovers * Delicious *A wonderfully thorough guide to traditional recipes from northern Italy * Elle Decoration *McAlpine has pulled together a beautiful collection of her most trusted recipes… Expect to return to it time and time again… These are the kinds of recipes that are passed down through the generations * National Geographic Traveller *Tempting and refreshingly simple recipes * Crumbs *A wonderfully enticing collection of mouthwatering Venetian recipes and anecdotes * Italia! *Simple yet fresh Venetian home cooking * Food & Travel *This beautifully presented book has the earthy flavour of an Elizabeth David cookbook with a sassy pinch of Delia Smith – finished with evocative photos of Venetian tables, canals and landscapes * Australian Financial Review *Skye’s recipes have won huge popularity as lovingly-formed slices of Italian life * Bristol Post *Part cookery book, part travel guide, this stylish offering also features her beautifully atmospheric photographs of Venice * Daily Mail *

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Book SynopsisBaking All Year Round is the second cookbook from Rosanna Pansino, the creator and star of YouTube''s most popular baking show, Nerdy Nummies.This cookbook is dedicated to foods for all occasions, from Valentine''s Day to Christmas and New Year''s Eve. It is fully illustrated with recipes for colourful and creative baked goods, including autumn leaf cookies, red velvet Santa brownies, XOXO churros and many more. Get in the festive mood by creating themed desserts for holidays and special occasion, with family and friends. Whether you''re headed to a last minute party or have plenty of time to prepare, this book has everything you''ll need to make a lasting impression. There are also several recipes that are either gluten-free, dairy free, or vegan, so there''s something for everyone to enjoy and celebrate all year round!Other recipes include: Wine gummy bears (Mother''s Day)MustaTrade ReviewRosanna has loved baking all her life and this passion is evident in her book. The chapters provide recipes for every special occasion. There are clear icons to tell you whether the recipe is gluten-free, dairy-free or vegan and some of the first pages include icings and toppings used in her cakes * Cake Masters *

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Book SynopsisCookery's answer to Mrs Hinch' Hello! magazineThe revolutionary Batch Method brings the gift of time to even the busiest lives, with over 80 simple, freezable store cupboard recipes.The Batch Lady has been transforming how thousands of people cook and eat through her revolutionary online channel. Now she's going to share her secrets with you.With over 80 delicious, home-cooked recipes that are quick to make, create and store, Suzanne''s brilliant recipe combinations and time-saving tips will transform your kitchen, and will buy you back extra hours in your week.This is the only guide you will ever need to save you money, time and headspace, and change your life for good.Trade Review‘Saves time, money and food waste’ The Times ‘Cookery’s answer to Mrs Hinch. You’re going to love this lady.’ Hello! magazine ‘Delicious, purse-friendly dishes and savvy batch cooking tips’ Daily Mirror ‘Perfect for those busy weekdays when you’re struggling to find the time to cook!’. Health & Wellbeing ‘Lockdown meals made easy with The Batch Lady cooking guru’ Marie Claire Online ‘Tasty, filling meals you’ll love’ YOURS ‘Appreciate the joy of smart meal preparation at home’ The Times Alba ‘No Panic Food Guide’ The Sun ‘Hassle free’ Sunday Express Magazine

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Book SynopsisPrepare to take your love of coffee to the next level with this richly aromatic tour of the world's favourite drink, from bean to cup and beyond Happiness comes in all shapes and sizes: espresso, cortado, flat white, latte, cappuccino... We wake up and smell it. We crave it when we're sleepy. We take deep lungfuls of its rich aroma when we buy a new bag of it. We put it in cakes, cocktails and just about every other type of food imaginable. But most of all, we rely on it to punctuate our day with a caffeine hit and a small burst of all its delicious flavours. In this homage to the coffee bean you will:- Learn how coffee was discovered, how it is grown and how it is turned into our favourite drink- Discover everything you wanted to know about different beans, roasting styles and brewing techniques- Take a barista training course from the comfort of your own kitchen, with top tips on making the perfect brew at home- Get to grips with modern developments in the coffee world, such as nitro, cold brew, proffee and snapchilled coffee- Try out delicious coffee-based recipes, from flavoured lattes and iced coffees to coffee fudge, tiramisu, homemade syrups and espresso martinisThe only thing this book doesn't contain is caffeine - you'll have to make a fresh cup of joe for that.

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Book Synopsis‘It is truly remarkable for a talented chef to also be a sensational storyteller … Petty takes you on a journey across the archipelago, through her food and her life.’ – Julien Royer, Chef-owner of Odette RestaurantAward-winning author Petty Pandean-Elliott tells the story of her Indonesian heritage through 150 much-loved and delicious recipes perfect for home cooks everywhere Comprising more than 17,000 islands, Indonesia is renowned as The Spice Islands, home of aromatics such as nutmeg, mace, and cloves – evocative ingredients that suffuse its piquant cuisine. The Indonesian Table explores Indonesia’s rich food heritage through Petty Pandean-Elliott’s personal stories and recipes, from childhood memories of cooking with her grandmother in Manado to her travels across the archipelago; and features classic and iconic Indonesian recipes such as fiery chile sambal, grilled chicken satay, nasi goreng, and beef rendang, regarded by many as the 'world's most delicious dish'. The collection also showcases regional dishes, including fragrant coconut curries, tasty laksas, fortifying sotos, and traditional desserts. The 150 accessible recipes have been adapted for home cooks, with easily-sourced ingredients and uncomplicated cooking methods. With an introduction to Indonesian food culture, stunning images of recipes and local culture, and personal stories that reveal the rich history and inspiration behind each recipe, this is the perfect companion to Indonesian cuisine. Trade ReviewBon Appétit's Best Cookbooks of Spring 2023‘It is truly remarkable for a talented chef to also be a sensational storyteller… Petty takes you on a journey across the archipelago, through her food and her life.’ – Julien Royer, Chef-owner of Odette Restaurant‘Pandean-Elliott’s extensive travels and knowledge of the archipelago’s flavors makes this a go-to for authentic Indonesian fare.’ – Publishers Weekly‘Gorgeously toothsome are vibrant photographs enhancing step-by-step recipes enabling hungry cooks to create hoped-for feasts.’ – Booklist‘If you’re already intrigued by Indonesian food traditions or looking to learn a new and unfamiliar style of cooking, The Indonesian Table is an excellent introduction.’ – New York Journal of Books'Layered into Pandean-Elliott’s recipes are stories from her peripatetic childhood and inspirational lessons from her maternal grandmother’s kitchen and gardens.' – Booklist, Top 10 Food Books of 2023

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Book SynopsisSatisfy your sweet tooth the Fast 800 way, with healthy and wholesome recipes for sweet treats, savoury snacks and delicious desserts 'This book is about celebrating and savouring indulgent and satisfying healthy treats. Whether sweet or savoury, my hope is that every treat will be a joy to make, eat and share with all the family.' DR CLARE BAILEY In this enticing new cookbook, Dr Clare Bailey shows you how to create fabulous bakes, sweet treats and desserts with recipes that are low in sugar, high in protein yet irresistibly delicious! From family favorites such as brownies, cheesecakes and crumbles to healthy cupcakes, scones and bite-size muffins, The Fast 800 Treats Recipe Book brings you sweet treats and savory snacks that won't send your blood sugars soaring. Featuring 80 indulgent recipes that make use of healthy and natural ingredients, plus top tips on ingredient swaps and how to weave these recipes into your Fast 800 Program, this book is full of goodies for every occasion. Including: Chocolate Peanut Butter Cookies All-time-favourite Chocolate Mug Cake Pistachio and Cranberry Bliss Balls Basil and Feta Muffins Cheat Custard Tarts Chocolate Chip Banana Bread Three-ingredient Chocolate Mousse Strawberry and Cream Ice Pops And more...  

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