Food & Drink Books

Book SynopsisHawsmoor at Home should be covered in fingerprints and splashes of food, as it's a great hands-on book to use every day.' HESTON BLUMENTHAL'When we started out we had a simple plan - to open the best steak restaurant in London. We travelled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the old-fashioned way right here in Britain, and cooked simply over real charcoal, packed more flavour than anything we tried on our travels.'The critics have hailed Hawksmoor as one of the great restaurant openings of recent years. Their credo is simple: the best ingredients - dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by multi-award-winners The Ginger Pig, dry-aged for at least thirty-five days, simply cooked on a real charcoal grill. Their cocktails, wines and desserts too have been applauded to the echo.Hawksmoor at Home is a practical cookbook which shows you how to buy and cook great steak and seafood and indeed much else (including how to cook both the 'best burger in Britain' and the 'best roast beef in Britain'); how to mix terrific cocktails and choose wine to accompany your meal. Above all Hawksmoor at Home entertains and informs in the inimitable 'Hawksmoor' way.Trade ReviewI love Hawksmoor. Whenever I feel the need for fabulous meat it's the place I go * Angela Hartnett *Every now and then a cookbook comes out that makes you think: "I can't wait to get my hands on that." The Hawksmoor cookbook is just such a one: beautifully designed and full of recipes ... An absolute must-have for anyone who loves a brilliant burger or a perfect rack of ribs * City AM *The only thing harder to find than a great piece of meat is a great book on meat. Hawksmoor at Home is most definitely the latter, best enjoyed with a bottle - several, actually - of good red wine * Mark Schatzker, author of Steak *Hawksmoor at Home features some excellent essays on what makes a steak great in the first place, including breed (and livelihood) of cattle, as well as the science behind achieving that elusive perfect crust. Cocktails are Hawksmoor's other trump card, and some of the favourites are here, including the tobacco old fashioned and the 'turbo-shandy' known as Shaky Pete's ginger brew (I tried this at home, and it was delicious). And if you're tired of steak, then you'll also find recipes for the famous kimchi burger, cornflake ice cream and mac and cheese. As expected, this is a well-researched and authoritative take on steak. * Square Meal *Ooh it's mouthwatering * Observer *

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Book SynopsisIn the heart of London's Covent Garden, J Sheekey has been offering the finest fish, oysters, shellfish and other fruits de mer since the 1890s. Josef Sheekey was a market stall holder given permission by Lord Salisbury to serve fish and seafood in his 1896 property development in St Martin's Court, on the proviso that he supply meals to Salisbury's after-theatre dinner parties. Over a century later, the restaurant retains its late-Victorian charm and buzzes with fashionable folk and famous faces. The menu takes in prime fish such as Dover and lemon sole, brill and salmon, with seasonal specials such as Esk sea trout with lovage and girolles, roast lobster with sweetbreads and salt baked bass. Old favourites include lobster thermidor and Sheekey's famous fish pie.J Sheekey Fish immortalises recipes from this renowned kitchen. Sheekey Executive Chef Tim Hughes has teamed up with legendary cookery editor Allan Jenkins to create the cookery book event of 2012.Trade ReviewMy favourite dishes from one of my favourite fish restaurants * Rick Stein *J Sheekey is a lovely fish restaurant: the service is second to none, and if I want to have a great night, that's where I'll go * Angela Hartnett *For the secrets of London’s most venerable fish restaurant look no further than J Sheekey Fish. From pollock to potted shrimps, crab to Cornish fish stew – here are dishes beloved of Sheekey’s fashionable clientele since the 1890s. Add some interesting vegetable ideas, and a slew of puddings – either rib-sticking or airily light – and you have a compelling kitchen companion. * Stella, Sunday Telegraph *A pearl. If you're looking for a slice of the high life, at very reasonable cost, seek out this beautiful (intimate and Deco-ish) annex to Theatreland's old-school fish favourite, where divine oysters head up a sophisticated light-bites menu * Hardens 2011 *J Sheekey Fish – 320 pages of fishy, crabby, scallopy, lobstery, shellfishy, haddocky loveliness -- John Walsh * The Indpendent *

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Book SynopsisLet Simple Cakes dispel the myth that cake-baking is all fuss and fiddle. Now Mary Berry guides you through the art of making the ultimate in comfort food, from cakes, biscuits and pastries, to meringues and more. From Coffee Cake and Devonshire Scones to Lavender Biscuits and, of course, the classic Victoria Sponge, each delicious recipe is accompanied by step-by-step illustrations and simple instructions to ensure impressive results every time. Including sections on ingredients, equipments and methods, as well as suggested party menus, baking has never been so simple.

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Book SynopsisThe first ever history of British beer festivals written by the award-winning writer of CAMRA's 50th anniversary.Will appeal to beer lovers, festival-goers.Entertaining insights into the running of a beer festival.

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Book SynopsisThis beautiful new book opens with an introduction to the landscape, climate, history and cuisine of each region, as well as the wonderful festivals that take place, and the foods that accompany them. This is followed by a guide to classic ingredients of these regions, including raddicchio Trevisano, white asparagus, Asiago cheese, speck, Lamon beans, and famous wines, such as Bardolino and Prosecco. A collection of 65 authentic recipes follows, with chapters covering the full range of courses, including Soups and Antipasti; Pasta, Gnocchi, Rice and Polenta; Fish and Shellfish; Poultry, Meat and Game; Eggs, Vegetables and Cheese; and Desserts and Baking. With 370 inspiring photographs and cook's tips and variations, this book is perfect for anyone who wants to explore the unusual cuisine of Venice and north-eastern Italy.

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Book SynopsisExplore the cuisine of this lesser-known area of China, in a stunning collection of 75 authentic recipes, including Sweet Turnip dumplings, Fried Fish Balls, Beggar's Chicken, Salt and Pepper Spare Ribs and Jia Jiang Noodles. 370 exquisite photographs include a mouth-watering picture of each finished dish and step-by-step sequences. Full nutritional information is provided for every recipe. This book is a feast for the eyes as well as the palate.

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Book SynopsisThis title features 50 exquisite recipes, that are shown in 200 beautiful photographs. You can create professional-looking macarons in your own kitchen with this sensational new book. It offers a comprehensive introduction that covers all the basics to get you started, including an overview of ingredients, equipment and techniques. 50 recipes cover all the classics, such as pistachio, lemon, rose and chocolate, as well as plenty of innovative recipes, such as salted caramel, raspberry and white chocolate, macadamia and champagne, and peanut butter and jelly. Clear step-by-step instructions and inspiring photography make it easy to achieve success. It is packed with tips and variations to help you make the most out of every recipe. Nutritional notes are included throughout. Elegant and sophisticated, macarons are a delight for the eye as well as the tastebuds. They usually adorn the window displays of French bakeries, but with this book you can create these stunning morsels at home. Mowie Kay has developed 50 recipes that are suitable for every occasion. They come in a delightful array of vibrant and pastel shades, and make use of a wide range of ingredients. You can try classic recipes, such as vanilla or espresso macarons, or opt for something new, such as strawberry and balsamic vinegar macarons. With over 200 glorious photographs, including a picture of every finished dish, this is the perfect addition to every baker's bookshelf.

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Book SynopsisThe cooking of vegetables is treated with reverence in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food and Parvin Razavi has taken the fresh and varied cuisines of Iran, Armenia, Syria, Lebanon, Jordan, Egypt, Morocco and Turkey to create a beautiful vegan cookbook. Whether as a main course or for the traditional mezze, this book contains dishes that blend natural culinary delights from the various food cultures and combines them with contemporary approaches. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. The varied cuisines of the Middle East provide a wealth of vegan recipes.

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Book Synopsis'This is the book I've been waiting for' Nigel SlaterMaster the British take on Italian cooking from one of London's brightest chefs. Trullo offers the ultimate in warming comfort recipes for cold winter nights.Trullo is about serious cooking, but with a simple, laid-back approach. From creative antipasti and knockout feasts to the bold pasta dishes that inspired Trullo's sister restaurant Padella, this is food that brings people together.'Food filled with emotion and cooked with heart. There are few people I'd rather cook for me' Anna Jones'Trattoria-style cooking at its finest' Stylist'Now you can make Siadatan's very good food at home' The TimesTrade ReviewThis is the book I've been waiting for. I love Trullo's understated style and the integrity and quiet confidence of the kitchen * Nigel Slater *There are so many great dishes packed into this beautiful book – truly delicious recipes full of heart, soul and joy. I'll be keeping this book beside by bed always! * Jamie Oliver *This book is going to rock the world of pasta! * Fergus and Margot Henderson *I've been waiting a long time for this book; a chef for writes like a poet, food filled with emotion and cooked from the heart. There are few people I would rather cook for me. * Anna Jones *A classic book that is also very much a part of its time, conveying so well the charm and energy that is Trullo * Sam Clark *For the restaurant: 'The dream restaurant. great food, expertly cooked - there's no secret to Trullo's success' * Jay Rayner *For the restaurant: 'Impeccable - I may not bother going anywhere else ever again' * Giles Coren *Siadatan’s recipes… are simple and fly in the face of stringent Italian culinary rules -- Francesca Angelini * Sunday Times *Delighted that Siadatan has now distilled all his wisdom into a cookbook. This is a gentle, undaunting book of crowd-pleasing recipes * A Little Bird *The book is filled with insights, knowledge and recipes you’ll turn to time and time again * Olive *

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Book SynopsisComfort food is tantalising, mouth-watering dishes that warm you up and feed your soul. It's meltingly tender casseroles, flavourful take-aways, fish and chips, moreish cakes, sticky puddings and more. Healthy eating doesn't have to mean uninspiring meals, mediocre taste and going hungry. Good nutritious food can be (and is in this book) comforting, filling and delicious too. With helpful hints on eating healthily and chapters on hearty lunches, homemade take-aways, comforting mains, indulgent desserts and treats, this cookbook is a must-have for every kitchen!Table of ContentsIntroduction; Recipe notes; A well-balanced diet; Portion sizes; Fill your kitchen with goodies; Quick & Easy Ideas; Hearty lunches; Comforting main courses; homemade take-aways; Indulgent desserts and treats; index; imprint

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Book SynopsisOllie Hunter is back with his second book, Join the Greener Revolution. This time he's tackling sustainability in our day-to-day lives and explaining why our current system isn't working and exploring future options for how we can create and live in a more sustainable world. Following the groundbreaking 30 Easy Ways to Join the Food Revolution, Ollie Hunter is back with his second book – and this time he's tackling everyday sustainability. Returning to the three main principles introduced in his first book: Zero Waste, Organic and 50% Produce within 30 miles, Ollie illustrates how we can endeavour to use natural resources sustainably. All chapters are punctuated with Ollie's trademark recipes from Tomato Leaf Focaccia to Dandelion and Courgette Pakoras and Chickpea Scotch Eggs with Aquafaba Aioli. Join the Greener Revolution is split into three main sections:Home – How do we make our homes more green? From kitchen to bathroom and into the bedroom, this book looks at ways we can transform our houses into easy-to-run, energy-efficient homes. It's time to quit cling film, make our own shampoo, consider where are clothes come from.Community – This section outlines ideas we can bring to our daily lives, from taking a break (and avoiding palm oil chocolate bars) and getting to know our neighbours, to collaborating with our community, and linking local businesses together to cut down on waste.World – Who takes the blame and does it really matter? The way to a more joyful life is through forgiveness, positive visualisation and meditation. Ollie balances these steps with a more environmentally conscious system of economics and a move away from individuality and 'non-responsibility' so we can create a more sustainable, ecological and mindful world. Join the Greener Revolution is a manifesto calling us to come together, to take responsibility and strive to rebuild our relationships with our local communities, our individual connection to the world, and rediscover the joy in living and eating green.

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Book SynopsisThe Côte d'Or may be small in size but its influence is huge and its reputation alone can intimidate even the most seasoned wine professional. Divided into two halves, the Côte de Nuits and the Côte de Beaune, it is little more than a 30-mile stretch of vineyard but some of the world's best known and most expensive wines are produced here. Of all the world's wine regions it is here that terroir pushes itself to the fore, explaining the eye-watering prices paid for even the most modest parcels of vineyard.Raymond Blake's companionable Côte d'Or demystifies this notoriously complicated region, explaining succinctly the history of winemaking in this part of Burgundy, the complexity of the subdivided vineyards and the special role played by geology and climate in the creation of these wines. Visiting a selection of notable producers, Blake provides his take on each, along with a suggestion of that winemaker's most distinctive or interesting wine for readers to try. After a rundown of the characteristics of each vintage from the last 30 years, and notes on some outstanding earlier vintages, Blake considers what the future might hold for the côte, including the challenges posed by premature oxidation, extreme weather and world events. He ends the book by providing some ideas to help those planning a trip to the region get the most out of their visit.This fresh take on one of the world's most influential wine regions is an essential addition to the library of any burgundy enthusiast.

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Book SynopsisA quiz book from the Blizzard, the intelligent football magazine. The questions are deliberately hard - this is The Blizzard - and we reckon they are the ultimate football quiz. In true Blizzard fashion, expect questions from all round the globe, from the Asian Cup and the Cup of Nations to the European Championship and the Copa America.

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Book SynopsisA compilation of food & drink logos, trademarks and symbols from around the world formed of elements such as fish, water, boats, lighthouses, seabirds, anchors and mermaids.

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Book SynopsisAt last, a salad for every week of the year! ’Salads can be anything you want them to be’ says Fi Buchanan. In Seasonal Salads she showcases 52 mouthwatering recipes, one for every week of the year. There are hearty winter feasts (think Spice Roasted Carrots) as well as summer favourites (like Watermelon with Lime Sherbet or Chargrilled Corn with Ranch Dressing). There are classics and twists on classics, quick weeknight salads and dinner-party-worthy creations. What these recipes all have in common is Fi’s trademark inventive flair, her ability to combine flavours and textures in the cleverest of ways to make the most of what’s plentiful in each season. If you thought salads were something you served on the side, it’s time to turn over a new leaf.

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Book SynopsisThis beautiful book features 70 recipes of dishes that define Bangkok, so you can capture the city's magic in your own home. Bangkok is any explorer's dream and a food-lover's paradise. In the Thai capital, most food is still sold along the ancient canals that crosshatch the city, and on street corners, from mobile carts and inside its bustling markets. Of course, you'll find the best green curry and pad Thai of your life in this dynamic city. But Bangkok holds infinite secrets for anyone truly passionate about food. Bangkok Local follows one culinary day, with sections marked for Early, Mid and Late. It's the second in our Local series, which unites intimate food knowledge with stunning gonzo-photography. From the Early chapter, you might cook up some fried taro cakes (kanom pak gad) or an egg in tamarind sauce (kai luk keuy) or rice soup with barramundi (kao tom pla kra pong). Then Mid is all about lunch and afternoon snackery: orange sour so

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Book SynopsisRichie Castillo is the chef behind Bahay, a Filipino pop-up restaurant that he started and runs with his partner, Alex O'Neill. Richie and Alex named Bahay after the Tagalog word for home while the title of this, their first book - Masarap - means tasty in Tagalog, the Filipino language. It's a nod to Bahay's Irish-Filipino background, seeing as how blasta means tasty in Irish. For Richie, this book was a catalyst for exploring and connecting with his Filipino heritage. You'll find classic dishes such as adobo, a range of exciting Filipino dishes and playful recipes with Filipino flavours that highlight his experience growing up eating Filipino food with Irish ingredients. Masarap is the exploration of Filipino food through an Irish cultural lens and a way to introduce more people to the food of the Philippines, which is hugely underrepresented. Alex, a self-proclaimed food lover who will try anything twice, is the storyteller in Bahay. She loves taking Richie's ideas and fleshing them out into points of view to create Bahay's story.Trade Review"A small book of Filipino food that I love in a big way!" - Nigella Lawson

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Book SynopsisThe Book of Tea' is a philosophical treatise written by Kakuzo Okakura, a Japanese scholar, art critic, and curator, first published in 1906. This influential work explores the aesthetics, cultural significance, and philosophy behind the Japanese tea ceremony. The author discusses the principles of simplicity, harmony, and reverence that are central to the tea ceremony, highlighting its ability to foster a deeper connection with nature, oneself, and others. Okakura explores the contrast between Eastern and Western cultures, examining how the appreciation of tea reflects differing approaches to beauty, spirituality, and the pursuit of knowledge. He emphasizes the importance of preserving traditional values and aesthetics in the face of modernization. It provides readers with a profound understanding of the philosophy and artistry underlying the tea ceremony, making it a cherished text for those interested in Japanese culture, aesthetics, and the pursuit of a mindful existence.

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

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Book SynopsisGet loud and get mixing! Metal Cocktails features a world tour’s worth of delicious hardcore drinks inspired by your favorite metal and hard rock bands.Guarantee that your drinks rock as hard as your playlist with Metal Cocktails! This cocktail book has drinks inspired by 50 years of bass-bursting, headbanging rock bands. From Black Sabbath to Guns N’ Roses, Metallica to Kiss, all the legends of rock are toasted in these pages. You can mix their drinks straight from the book—or improvise a riff of your own! So, get out your cocktail shaker, crank up the volume, and mix those drinks ’til the neighbors call the cops! 40+ HEADBANGING COCKTAILS: Over 40 recipes for delicious drinks that will keep you rocking all night long! BIG HEADLINERS: Featuring drinks inspired by AC/DC, Black Sabbath, Kiss, Guns N’ Roses, Metallica, and more MASTER OF RECIPES: Mix the right way with easy, st

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Book SynopsisPull up a chair to Martha Collison''s table, where the recipes are big on flavour with minimal fuss, making sharing food with friends easier than ever.Whether you''re looking for a weekend brunch spread, a little treat to share over coffee with a friend, a three-course extravaganza or a weeknight winner for two, Martha has got you covered. The recipes are all easy to follow, and produce delicious results without hours of effort in the kitchen.There are over 90 recipes organised into eight thematic chapters, taking you from breakfast through to dinners, picnics, desserts, drinks and more. For anyone looking for easy ways to nourish and delight their friends and family, Pull Up a Chair has everything you need.After appearing on The Great British Bake Off as their youngest ever contestant, Martha has gone on to write a regular Waitrose Weekend food column, and appear as Show Chef on Graham Norton''s radio show in association with Waitrose, and appear on BBC1''s Saturday Kitchen. All of her recipes have foolproof methods, easily acquired ingredient and showstopping results.

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Book SynopsisIn The Strong Curves Cookbook, popular fitness Youtuber Shelley Darlington offers 100+ easy high-protein, low-carb recipes to help women lose weight, build muscle, and maximize their fitness goals.

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Book SynopsisHow to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes-every one a game-changer -for smoked food that roars off your plate with flavour. Here''s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay-try it with fresh mozzarella. Here are recipes and full-colour photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp.USA Today says, Where there''s smoke, there''s Steven Raichlen. Steven Raichlen says, Where there''s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke. And Aaron Franklin of Franklin Barbecue says, Nothin'' but great techniques and recipes. I am especially excited about the smoked cheesecake. Time to go forth and smoke. If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible. -Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book. -Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ RulesTrade Review“Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.” --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.” --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef “Nothin’ but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.” --Aaron Franklin, author and chef/owner Franklin Barbecue “In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking….Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”—Taste of the South “The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it’s also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you’re a novice, an enthusiast, or a total all-out smoked food addict. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking. Who wouldn’t want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?”—Food Wine online “Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.”—Booklist “Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It’s not just that he apparently understands every possible element of grilling and smoking, it’s that he also intuitively knows what kind of flavor combinations go best with grilled food.” —St. Louis Post-Dispatch "Raichlen’s comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. “Project Smoke” is a tour de force." —The Washington Post“Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.” --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.” --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef “Nothin’ but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.” --Aaron Franklin, author and chef/owner Franklin Barbecue “In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking….Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”—Taste of the South “The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it’s also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you’re a novice, an enthusiast, or a total all-out smoked food addict. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking. Who wouldn’t want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?”—Food Wine online “Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.”—Booklist “Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It’s not just that he apparently understands every possible element of grilling and smoking, it’s that he also intuitively knows what kind of flavor combinations go best with grilled food.” —St. Louis Post-Dispatch "Raichlen’s comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. “Project Smoke” is a tour de force." —The Washington Post “Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.” --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.” --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef “Nothin’ but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.” --Aaron Franklin, author and chef/owner Franklin Barbecue “In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking….Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”—Taste of the South “The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it’s also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you’re a novice, an enthusiast, or a total all-out smoked food addict. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking. Who wouldn’t want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?”—Food Wine online “Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.”—Booklist “Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It’s not just that he apparently understands every possible element of grilling and smoking, it’s that he also intuitively knows what kind of flavor combinations go best with grilled food.” —St. Louis Post-Dispatch "Raichlen’s comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. “Project Smoke” is a tour de force." —The Washington Post

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Book SynopsisSince 2020, breadmaking has taken over countless households, especially sourdough, making it one of the most popular hobbies to come from the Covid-19 quarantine era. 5 years later, breadmaking is still one of the most popular activities in the kitchen, which has also resulted in a large community of sourdough enthusiasts. Author Sonja Bauer is one of those enthusiasts, though her talent for using sourdough starter in more ways than one qualifies her as an expert in her craft. In Complete Beginner's Guide to Sourdough, Sonja shares the many ways sourdough starter can be used, like for waffles, pancakes, gnocchi, dumplings, granola, brownies, pizza, and more! She first covers sourdough basics, including how to make your very own starter with ease. Then, you'll discover a myriad of recipes you can use your starter for other than typical sourdough! Perfect for novice bread makers or sourdough lovers wanting to explore the world beyond the traditional sourdough loaf.

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Book SynopsisPiece together your own colorful collection of vintage cookbook covers with this iconic 1000-piece puzzle from artist Richard Baker. It's a visual feast, and the perfect gift for foodies and book lovers alike. Classic Cookbooks 1000 Piece Puzzle features 42 amazing paintings of beloved classic cookbooks, ranging from the iconic, like The Joy of Cooking, The French Chef Cookbook, and The Edna Lewis Cookbook, to quirkier classics like Fabulous Fondues and Love and Knishes. Each cookbook cover featured in this puzzle is intentionally painted to capture the telltale signs of wear from years of use in the kitchen. This 1000-piece puzzle features high-quality pieces that assemble to 25 x 20 inches, accompanied by a folded, oversize insert of the puzzle image for easy reference and an artist statement. Whether you're a home cook, chef, bibliophile, or puzzle fanatic, you will love piecing your way through decades of cookbook classics and chatting with family or friends about your favorite recipes as you assemble. From Tatsuji Tada's Japanese Recipes, to Meera Sodha's East to Irfan Orga's Turkish Cooking and Elsie Masterton's Blueberry Hill Cookbook, you are sure to find a few of your favorite kitchen resources depicted in this charming and engaging puzzle.

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Book SynopsisHow to Make Coffee explores the scientific principles behind the art of coffee making, along with step-by-step instructions of all the major methods, and which beans, roast, and grind are best for them. This book also covers topics such as: The history of the bean Chemical composition Caffeine and decaf Milk Roasting and grinding Machines and gadgets . . . and many more Caffeine is the most widely consumed mind-altering molecule in the world; we cannot get enough of it. How is it that coffee has such a hold? Its all in the chemistry; the molecular structure of caffeine and the flavour-making phenols and fats that can be lured out from the bean by roasting, grinding and brewing.Making good coffee depends on understanding the science: why water has to be at a certain temperature, how roast affects taste, and what happens when you add cream. This book lays out the scientificprinciples for the coffee-loving non-scientist; stick to these and you will never drink an ordinary cup of joe again.

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Book Synopsis[Chet Sharma] is not only one of the most exciting chefs in London, but also one of the cleverest.' Great British ChefsThe much-anticipated debut cookbook from the lauded chef behind BiBi, the innovative and groundbreaking Indian restaurant in London beloved by critics and customers alike Chet Sharma began his career as an academic before working as a development chef for many of the world's best restaurants, from Mugaritz in San Sebastian, Spain, to Moor Hall in West Lancashire, in the north of England. When the time came to open his own restaurant, his heritage and background provided the inspiration for BiBi, the name being a term used affectionately throughout India to mean lady of the house', or grandmother. Yet his food is much more than an homage to authentic Indian cuisine. Our food doesn't necessarily look Indian on the plate,' Chet says. It's modern and progressive, but if an Indian grandmother walked into the dining room and tasted a dish, she would still understand its roots.'Sharma's much anticipated debut cookbook weaves together recipes for 60 of his exquisitely detailed signature dishes with a series of personal essays that explore his memories of the Indian subcontinent and the personalities and dishes of his heritage. Readers will discover iconic dishes from the restaurant's repertoire, including Nimbu Pani', Wookey-hole cheese papad,' and the signature Sharmaji's Lahori Chicken', as well as some of Chet's playful takes on traditional Indian dishes, such as Seekh Kebabs' and ''Alphonso Mango Lassi'. A substantial Essentials' section presents recipes for BiBi's bespoke masalas, stocks, and other core components of the restaurant's unique menu.BiBi The Cookbook also features reflections on the restaurant from some of its most esteemed guests, including Andoni Aduriz, Aziz Ansari, Mark Birchall, Ryan Chetiyawardana, Brett Graham, Tom Kerridge, Henrietta Lovell & Richard Hart, Trevor Noah, Olly Smith, and Hans Zimmer.

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Book SynopsisThe Irish Cookbook showcases the true depth of Irish cuisine, its ingredients and its fascinating history, as never before Ireland's remarkably rich food heritage dates back millenia and, in The Irish Cookbook, acclaimed chef Jp McMahon captures its unique culinary origins and varied influences. Irish food is the summation of what the land and sea gives; the book's 480 home-cooking recipes celebrate the range and quality of Ireland's bounty, from oysters and seaweed on its west coast to beef and lamb from its lush green pastures, to produce and forage from throughout the island. Presenting best-loved traditional dishes together with many lesser-known gems, this book vividly evokes the warmth, hospitality and culinary spirit of the Emerald Isle.Trade Review 'A monumental tome on Irish cuisine.' – Food & Wine 'Scholarly, but also personal and inclusive. The variety of recipes here is part of the charm.' – New York Times 'A celebration of the country's amazing food heritage going back to hunter-gatherer settlements 10,000 years ago.' – BBC Good Food 'St Patrick's Day is coming - celebrate with Jp McMahon's revived classics, with not a spud in sight.' – Sunday Times Magazine 'The new story of Irish food.' – Irish Times

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Book Synopsis'Like the Mexican Joy of Cooking.' – Bon Appétit An essential guide to vibrant, vegetarian Mexican home cooking, including naturally vegan, gluten-free, and dairy-free dishes – with more than 400 authentic everyday recipes for the home cook Vegetarian food is deeply woven into Mexico's diverse culinary history. In this blockbuster recipe collection from the bestselling author of Mexico: The Cookbook, home cooks will discover delicious traditional and modern dishes made with corn, beans, spices, and the incredible bounty of fruit, vegetables, legumes, seeds, and edible flowers grown across Mexico. These healthy, wholesome recipes are meat-free by design, spotlighting Mexico's outstanding foods, instead of relying on hard-to-source ingredients or substitutions. Each is presented with clear, straightforward instructions accessible to home cooks of all skill levels. Along with authentic breakfasts, lunches, dinners, and desserts, the book includes an entire chapter dedicated to pulses - high-protein superfoods such as chickpeas, beans and lentils - as well as special sections for breads, drinks, sauces, and basics that every fan of Mexican cuisine should master. Beautifully designed, with an eye-popping cover and vivid photography throughout, The Mexican Vegetarian Cookbook is an inspiring addition to any home cook's kitchen shelf. Chapters and recipes include: Breakfasts : Huevos Ahogados, Oaxacan Mushroom Turnovers Lunches : Pasilla Chiles Stuffed with Beans and Wrapped in Plantain, Vegetarian Ceviche Snacks (Botanas y Antojitos) : Pickled Jalapeños Salads and Sides : Potato Salad with Watercress and Avocado Soups : Mexican Corn Soup Entradas : Watermelon and Tequila Jicama Salad Platos Fuertes : Ancho Chiles Stuffed with Vegetable Tamal Pulses : White Bean Salad with Vegetables Desserts : Mango Tarte Tatin, Quick Flourless Chocolate and Pecan Cake Breads : Goat Cheese and Zucchini Bread Drinks : Watermelon and Strawberry Cooler Basics : Corn Tortillas Moles, Sauces, and Marinades (Moles, Salsas, y Adobos) : Spicy Adobo Trade ReviewBon Appétit Best Cookbooks of 2022 The Skimm's Unique Gifts for the Friend Who Has Everything 'Will help you satisfy every craving.' – Epicurious 'Like the Mexican Joy of Cooking.' – Bon Appétit 'Encyclopedia of essential Mexican dishes from the Phaidon pantheon.' – Fodor's Travel 'This cookbook is a resource that's just as indispensable as Arronte's original Mexico: The Cookbook, pushing us to reimagine what Mexican food is, was and can be.' – Washington Post 'A dazzling, rich text ... [does] a brilliant job of transforming formidable vegetable bounties into sophisticated cuisines.' – Foreword Reviews 'The Mexican Vegetarian Cookbook by Margarita Carrillo Arronte is just that: all the flavors of Mexico, none of the meat. A big Phaidon number with 400 recipes to join their library of food bibles.' – Stained Page News

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Book SynopsisAt last! Easy plant-based recipes to make the whole family happy.'Whether you're a fully-fledged and dedicated vegan, someone that eats vegan when cooking at home but veers off when out and about, or completely new to vegan food, I hope you enjoy the process of recreating these recipes and ultimately of eating the finished results' Fearne xSo, what's a Happy Vegan? One that's well fed, well-nourished and satisfied by the delicious and innovative plant-based recipes they're cooking ...With simple recipe hacks and flexible options, delicious classics and fresh ideas, Happy Vegan will inspire you to eat plant-based food full time, part time or any time. It's packed with comforting, easy-to-make dishes that will become your everyday favourites and go-to fridge raiders.Recipes include ideas to start the day right, for lunch on the go, some long and lazy slow cooking, dishy dinners, sharing feasts, party time and irresistible sweetest things. From burgers to brownies, casseroles to cakes, Happy Vegan shows you that vegan food is for everyone ... and you won't even notice there's no meat or dairy. Just happy faces.PRAISE FOR FEARNE COTTON'S COOKBOOKS:'... easy ways to feed everybody and put a smile on their faces while you're at it' Sunday Mirror'Congrats on your brill new book!' Jamie Oliver

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Book SynopsisTacos – a perfect package of delicious fillings, hugged by a tortilla. It’s hard to top, whether you’re after a tasty snack, an ample meal, or want to cater for a hungry crowd. Taco 101 has a recipe to suit everyone’s tastes – including vegan options and home-made tortillas. Each card features a different recipe, from classics like Rajas Poblanas & Corn Tacos to unexpected creations like chicken karaage, with basics that you can mix and match to create your very own, perfect taco.

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Book Synopsis‘This is an utterly magical book.’ – Nigella LawsonA culinary journey with easy-to-make recipes from the enchanting Eastern lands of the Danube River. In Danube, the James Beard Award-winning food writer and cook Irina Georgescu takes you on a gastronomic adventure as you journey along the Danube River, unearthing the hidden gems of Eastern European cuisine. With over 80 extraordinary recipes for everyday cooking – many focusing on vegetables, beans and pulses without meat – this cookbook is a testament to the diverse cultures of Romania, Serbia and Bulgaria in those border regions shaped by the Danube. The recipes are simple and practical, from Potato Stew with Filo Crust, Leek and Rice Pie, Noodles with Sauerkraut and Slow-cooked Beans served with Cheese Breads to Horseradish Cornbread and Rice Pilafs. For those who crave the meat-centric dishes of Eastern European festivities, Danube

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Book SynopsisMaking Super Sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique. And there are a lot of pitfalls to be avoided.It’s much more than a food: sourdough is a science. Who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated, and more experienced bakers?James talks the home baker through everything from starters, flours and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible guidebook that bakers everywhere have been waiting for.

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Book SynopsisPascal Baudar is a culinary visionary...I am in awe of this book. Get ready to be inspired. Sandor Ellix Katz, author of the New York Times bestselling book, The Art of Fermentation The perfect DIY guide to make your own fermented hot sauce, wild green pesto, plant-based cheese and so much more! Professional forager Pascal Baudar expanded the wild food frontier with his path breaking works, The New Wildcrafted Cuisine and The Wildcrafting Brewer. Now the acclaimed “culinary alchemist” combines his curiosity, research and in-depth understanding of terroir to put forth recipes that explore root-to-stem fermentation of wild ingredients in his latest book on foraging. In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create rich, flavourful foods at home from the wild and cultivated plants in your local area or garden. Baudar includes more than 100 easy-to-follow, plant-based, vegan-friendly recipes: Fennel sauerkraut Wild food kimchi A section on fermenting mushrooms Fermented leaf chips Fermented wild greens pesto Fermented hot sauce Dehydrated spice blends Plant-based cheeses and so much more! The recipes are accompanied by step-by-step photos illustrating foraging, preparation and fermentation techniques for both wild and cultivated plants. For foodies, foragers, fermentation enthusiasts and adventurous home cooks alike, Wildcrafted Fermentation is an indispensable field-to-kitchen guide to crafting cuisine unique to you and your environment. Trade ReviewBooklist— “Baudar’s genial voice guides readers through his preferred methods and conveys his passion for this process, followed by explorations into local, wild ingredients and the ways they can be used. Not every ingredient used is wild, and the 100-plus recipes include room for ingredient variation according to what is available in the reader”s region.”“Pascal Baudar is a culinary visionary who is also excellent at clearly explaining his ideas and methods to make them accessible. I am in awe of this book as well as his two earlier ones. Get ready to be inspired.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation“Wildcrafted Fermentation is an amazing, passion-based work! Looking outside at the snow-covered ground, I’m more eager than ever for the return of musk mustards, lamb’s quarters, and other wild plants to add to ferments. And I especially appreciate the use of the Latin names for plants and the cheerful and repeated reassurances that nothing can go wrong—just what a nervous fermenter wants to hear. This is a stunning book.”—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone“Pascal Baudar is back. His distinctive approach to wildcrafting is enhanced this time by connecting wild plants to the transformative power of lactic acid fermentation. In doing so, Pascal elevates commonly found roots, shoots, seeds, weeds, and leaves to foods with astounding flavors. He encourages the reader to explore the ‘flavorshed’ of their own region while understanding how to responsibly be part of their local ecology. The book is exciting, creative, and beautiful. Perhaps more importantly, it offers inspiring, adaptable recipes that employ solid and safe techniques. It is a must-have for both foragers and fermentation enthusiasts.”—Kirsten Shockey, coauthor of Fermented Vegetables, Fiery Ferments, and Miso, Tempeh, Natto and Other Tasty Ferments“With a rare combination of humility and wisdom, Baudar shares his deep immersion into the seam between wild foods and fermentation so that we all may embark on or enhance our own exploration of these lost arts. Risks of error deter many people from attempting either wild food harvesting or home ferments, but Baudar puts all of our instinctive concerns in perspective, cautioning us to follow some basic rules and encouraging us not be afraid to experiment. “My favorite recipe titles include Fermented Forest Floor Paste and Roasted Oak Bark Hot Sauce. Those who doubt the utility of his innovative creations need look only at the earth around them. The possibilities, as he suggests, are limited only by the eye (and palate) of the beholder.”—Evan Mallett, chef/owner, Black Trumpet bistro; author of Black TrumpetTable of ContentsIntroduction: Discovering Fermentation 1. Fermentation Basics 2. Getting Started: Exploring Your Local Terroir 3. Exploring Local and Ethnic Flavors 4. Going Deeper into Local Ingredients 5. Fermenting with the Environment 6. Foraged and Fermented Soups, Pastes, Spreads, and Sauces 7. Wilder Cheeses 8. Creative Dishes and Plating Resources Recipe Index Index

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