Food & Drink Books

Book SynopsisSofra (Lebanese Arabic) Noun (regional): gathering for eating and drinking, feast Through traditional family-style spreads, mother-daughter duo Karima Hazim and Sivine Tabbouch present a gorgeous array of dishes, perfect for sharing, in Sofra, a love letter to Lebanon. As Lebanese diaspora living in Sydney, Australia, Karima and Sivine guide you through typical Lebanese feasts that tell the story of the rich and diverse regions of the country and evoke feelings of home. Sofra contains a mother’s recipes for achievable, traditional, homely dishes, with everything from a tall pot of freshly rolled Warak Enab or a charcoal bbq lined with Kafta and Meat Skewers, to a deluxe Fattoush and wholesome Tabbouleh. Alongside, you’ll find a daughter’s beautiful stories of cooking, sharing and identity that have been passed down to her around the kitchen table. This is a collection of generous and nourishing recipes t

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Book SynopsisFun and easy recipes inspired by favorite Pokémon characters!Create delicious dishes that look like your favorite Pokémon characters—from desserts to pizza—with more than 35 fun, easy recipes. Make a Pokéball sushi roll, Pikachu ramen or mashed Meowth potatoes for your next party, weekend activity or powered-up lunch box.Create delicious dishes—from desserts to pizza—that look like your favorite Pokémon characters with more than 35 easy, fun recipes. Make a Poké Ball sushi roll, Pikachu ramen, or Meowth mashed potatoes for your next party, weekend activity, or powered-up lunch box.

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Book Synopsis In an era of excessive convenience and disposable food waste, Gennaro’s Cucina could not come at a better time – you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less and, ultimately, eat better. ‘Cucina povera’ is the food that traditionally fed the poor of Italy yet remains the basis of most Italian dishes we love to eat today. It’s a simple philosophy – delicious, hearty meals using accessible and affordable ingredients. Encouraging an ethos of zero waste, Gennaro’s Cucina ensures that every part of the ingredient, and your budget, is put to good culinary use. Along with the majority of post-war Italian families, a young Gennaro was raised on a diet harvested on a limited budget. Restricted choice of scarce ingredients meant they learnt the value what they had, how to cook dishes lovingly and use imaginative methods of preservation to make simple dishes go far: including salting, drying and curing. In this inspirational cookbook, Gennaro takes you on a culinary journey of regional basic Italian staples and turns them into beautiful meals. With tips and ideas of what to do with leftovers, Gennaro helps home cooks squeeze maximum use from the ‘cucina povera’ ethos, turning humble ingredients into nourishing feasts without taste sacrifice. From Sicilian chickpea fritters to lentil soups and bread salads – to more elaborate filled vegetables, delicious ‘poor-man’s’ ricotta dumplings and simple sweet biscotti, this book will transform the way you shop, cook and eat. CHAPTERS:BREAD / DOUGHPASTARICE, POLENTA & GRAINSBEANS & PULSESVEGETABLESEGGSFISH & MEATSIMPLE SWEET TREATSTrade Review‘Proper, old-school classics to use up every scrap’ – Jamie Oliver For Limoni: ‘I can still remember the delight of eating my first Amalfi lemon whole, it was about the time I met Gennaro. Since then his books on Italian food have been a source of inspiration, particularly this one.’ – Rick Stein ‘Passionate, personal and practical, this joyous book will delight a huge spectrum of home cooks.’ – Lovereading.co.uk For Pasta Perfecto: 'Accessible, easy to follow, and full of some fantastic seasonal recipes … there’s something to suit every mood, occasion and skill set.’ – The Daily Telegraph 'This deserves to become a well-thumbed kitchen classic.' – The Daily Mail, ‘Best Cookbooks of 2019’ ‘There’s nothing Gennaro doesn’t know about pasta. He’s an absolute legend!’ – Jamie Oliver

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Book SynopsisTravel to the far culinary corners of Thedas inside the thrilling Dragon Age universe with the only officially licensed Dragon Age cookbook! Featuring over 60 recipes that are accessible at any skill level, this cookbook is the perfect way to bring the culinary traditions of Thedas into your kitchen. Take a culinary journey through the rich and diverse landscape of Dragon Age, where you can prepare and enjoy delicious and accessible recipes that bring iconic locales and fan-favourite characters to life. This officially licensed cookbook features over 60 recipes for every occasion, whether you're dining with friends at the Hanged Man, stopping for sustenance on the road with the Grey Wardens, or planning an elaborate banquet in the Orlesian Empire. Dragon Age: The Official Cookbook includes step-by-step instructions and beautiful full-color photography that will transport you from the Anderfels to Ferelden and back again. Prepare recipes inspired by beloved companions such as Fenris, Cassandra, and Morrigan, and set your table with canonical cuisine found throughout the games! As diverse and flavorful as the continent of Thedas itself, this cookbook is an essential addition to every fan's bookshelf and kitchen.

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Book SynopsisNEW YORK TIMES BESTSELLERCasual, effortless, chic: these are not words you’d use to describe most desserts. But before Alison made recipes so perfect that they go by one name – The Cookie, The Pasta, The Lemon Cake – she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavour, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough, Alison has written the book for people who think they don’t have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert – swirled into ice cream or folded into easy one-bowl cake batter (opening a jar of jam is more than fine, too). She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelised Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients. Whether you’re a dedicated baker or, better yet, someone who doesn’t think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.

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Book SynopsisThe definitive collection of 200 of Kwoklyn Wan's best recipes, developed over a lifetime of cooking in Chinese restaurant kitchens. In The Complete Chinese Takeout Cookbook Kwoklyn offers 200 of his most popular recipes, with everything from Crispy Duck Salad, Sweet BBQ Ribs, Veggie Wonton Soup and Pancake Rolls to speedy Special Fried Rice, Spring Rolls and Hot and Sour Soup. Plus, there are 50 brand-new and delicious recipes that you won't find anywhere else. Packed with easy, step-by-step instructions and Kwoklyn’s foolproof tips, this comprehensive collection of classic recipes is the ultimate Chinese cookbook. Trade ReviewHis book earned a coveted spot on my crowded shelf because his recipes are clear and efficient, with step-by-step instructions and tips that enable me to get that mmm-just-like-I-remember-it result. * The Washington Post *

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Book SynopsisOver 70 delicious ideas for seriously tasty pasta dishes

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Book SynopsisReduce the systemic inflammation that hampers your health with this inspired collection of plant-based recipes! Systemic inflammation can play a dangerous role in chronic diseases, many types of cancer, and even weight gain. The good news is that eating a plant-based diet is especially helpful for calming the immune system. The Plant-Based Anti-Inflammatory Cookbook delivers eighty plant-based recipes centered around foods known to fight against inflammation: ginger, turmeric, berries, garlic, citrus, and high-fiber foods such as legumes and whole grains. Linda Tyler, the Gracious Vegan, draws inspiration from classic dishes and global cuisines, adding creative twists and ensuring a whole-food approach without highly processed ingredients. This book's recipes cover all meals and a delicious array of flavors, including: Breakfast grains, smoothies, hashes, scrambles, and beverages Main dishes and salads centered on vegetables, grains,

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Book SynopsisThe long-awaited new cookbook from the king of relaxed Australian cafe style food'Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill has a way of synthesising market produce + eggs + sunshine + freshness into something you didn't know you wanted, but you wanted it bad.' TERRY DURACK'Bill Granger [is] the restaurateur who is most responsible for the Australian cafe's global reach.' AMELIA LESTER, The New Yorker In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine, 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018).Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same.Trade Review'Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill had a way of synthesising market produce + eggs + sunshine + freshness into something you didn't know you wanted, but you wanted it bad. Somehow, Bill takes the sunshine with him. The key to Bill's global success is that he changes constantly, and yet has never changed. The principles remain the same - take something people love to eat, and make it fresher, lighter, more beautiful. It's irresistible. It's the sort of food you eat when you're on holidays, and yet you can eat it every day.' TERRY DURACK'Bill Granger [is] the restaurateur who is most responsible for the Australian cafe's global reach.' AMELIA LESTER, The New Yorker 'Sliding Doors theory - in one universe you turn left; in another you hook right. If the theory is true, a world exists where a 23-year-old Bill Granger stays in art school and never opens a cafe in a remodelled Darlinghurst pub. What a grey world to live in. A universe, potentially, without communal restaurant tables and avocado toast. One in which Granger's ricotta hotcakes don't become Sydney's most iconic dish and the self-taught cook never perfects his recipe for golden, curdy scrambled eggs. Brunch never takes off as A Thing and corn fritters don't become a corpse-reviving constant of every suburban cafe. Thank heavens that in our universe Granger is better with pans than paints.' CALLAN BOYS, The Sydney Morning Herald'Such defiantly unpretentious food made bills feel like an extension of home and launched a whole new culture of eating in Australia' DAVID PRIOR, Conde Nast Traveler 'New Yorkers have taken to the modern breakfasts served at the city's rapidly multiplying Australian cafes ... Mr. Granger had no intention of reinventing the image of Australian food as seen from abroad, but he did.' JULIA MOSKIN, The New York Times 'The avocado-on-toast mania can be traced back to one man: Bill Granger, who began serving the now staple brunch dish in 1993.' MILANDA ROUT, The Australian WISH magazine'You may consider your own scramble the paragon. Or your mother's. Or Julia Child's or Michel Guerard's, served in an eggshell with a jaunty black cap of beluga. Fair enough. But believe me, I would stack Mr. Granger's up against all comers, fully confident that they would hold their own.' RW APPLE JNR, The New York Times 'Among Granger's greatest offerings is his reinterpretation of what breakfast should be in a country where breakfast has, until relatively recently, meant a full English, with sausage and bacon and eggs, plus mediocre coffee.' HANNAH GOLDFIELD T Magazine'Renowned as the "King of breakfast", Granger has always been ahead of the game in terms of food trends. Today, he is celebrated for having brought relaxed, joyful food with a 'sunny twist' to Britain.' FRANCESCA RYAN, The Telegraph Magazine Table of ContentsIntroductionChapter 1: ClassicsChapter 2: Grains, seeds & juicesChapter 3: Breakfast platesChapter 4: BakeryChapter 5: BowlsChapter 6: SaladsChapter 7: Small platesChapter 8: BarbecueChpater 9: Big platesChapter 10: SweetIndex

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Book SynopsisThis new edition of the wildly popular cocktail book features revised and updated texts and a bold new cover. Sixty of the world's coolest and most influential women are the inspiration for this refreshing and fun collection of drink recipes that are sure to bring extra zest to your cocktail shaker. Free the Tipple pays tribute to a brilliant range of diverse women from the 20th century to today who have made waves in entertainment, the arts, politics, fashion, literature, sports, and science, including Frida Kahlo, Rihanna, Serena Williams, Virginia Woolf, Yoko Ono, Zaha Hadid, Marlene Dietrich, Zadie Smith, and more. Each double-page spread features a recipe crafted to reflect its namesake's personality, style, or legacy. This ranges from The Gloria Steinem, which uses a complex liquor with a radical twist, to The Beyonce , made, of course, with lemonade. The cocktails are simple to make, kitchen-tested, and incorporate easy-to-find ingredients. Snappy, informative biographies, illustrated with vibrant portraits, offer revealing insights into the women's lives. This highly original guide to delicious beverages is a perfect gift for those in your life who encourage and inspire you.Trade Review“Celebrating girl power—we’ll drink to that!” -- Martha Stewart online“Time to shake up your best Beyoncé …” -- Marie Claire“A perfect little gift book to make your autumn pop with color and fabulous drinks.” -- ELLE“A must-have for anyone who‘s crazy about cocktail culture or who loves strong drinks and even stronger women.” -- CBC Radio

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Book SynopsisDan Toombs a.k.a The Curry Guy has spent the last two decades travelling and researching the best curries the world has to offer. In Curry Guy Chicken he celebrates flavourful chicken dishes from around South and Southeast Asia. Because chicken is such a versatile ingredient, Dan showcases different techniques – from stir-fried and deep-fried to braised grilled and roasted – all in his accessible and straightforward style. Create Punjabi Chicken Samosas to snack on, enjoy Spicy Sri Lankan Chicken Curry for a Friday night, make Stuffed Chicken Legs for the BBQ or perfect your Korean Spicy Ramen to impress guests. Including traditional karahi dishes from India and Pakistan, some inspirational BBQ recipes and of course basic gravies and curries, there is a recipe for every occasion. Packed with vibrant recipes and beautiful photography, Curry Guy Chicken will inspire any spice lover to get into the kitchen.  

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Book SynopsisThese quick and versatile gluten-free recipes will reunite you with all the foods you miss eating, through the magic of air frying!Gluten Free Air Fryer shows you everything you need to know about this essential appliance, with a huge variety of practical, delicious gluten-free dishes, plus dairy-free, lactose-free, low FODMAP, veggie and vegan options. Enjoy Thin and Crispy Pizza that's ready to eat in just 15 minutes, Golden Zinger Burgers that you'd swear were deep-fried, Bakery-style Sausage Rolls or Veggie Bakes to serve up the ultimate lunch and Mini Doughnut Holes or Iced Buns for when you fancy something sweet. Sunday Times Bestselling author and ‘Queen of Gluten Free' Becky Excell has spent years developing flavoursome gluten-free recipes – next she wants to show you just how to bring back all of the things you can't ordinarily enjoy on a gluten-free diet using your air fryer. Packed with inspiration for everyda

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Book SynopsisThis brilliant book is the answer for anyone wanting to make a profound shift away from eating ultra-processed foods, but just doesn't know where to start' Dr Hilary JonesSay goodbye to artificial flavourings, excess sugar and unfamiliar ingredients.Say hello to delicious, nourishing, real food that will invigorate your body.Research shows that one in seven of us across the globe is addicted to ultra-processed foods (UPFs). Often labelled as healthy', UPFs are everywhere we look in our shopping baskets, our children's lunch boxes and our kitchen cupboards. Yet research has shown these foods are synonymous with ill-health and a litany of chronic conditions, such a type 2 diabetes, cancer and cardiovascular disease. Breaking free from the hold of these cheap, convenient UPFs is one of the best things we can do for our health, but it can feel impossible to know where to begin.Here, expert nutritionist Rob Hobson sets out the steps to make your diet cleaner and healthier, yet still bursting with flavour. With practical tips, effortless wholefood swaps and tasty recipes, he shows how to make all your go-to ready meals, freezer favourites, sauces and snacks without the nasties, so you and your family can embrace an unprocessed life that is simple, satisfying and achievable.Let Unprocess Your Life be your compass for navigating the modern food landscape, reclaiming your health from the hidden perils of UPFs one delicious meal at a time.If every household in the UK had a copy of this book, it could change the health of the nation and save the NHS billions. I wish I could prescribe it!' Dr Dawn HarperTrade Review‘This brilliant book is the answer for anyone wanting to make a profound shift away from eating ultra-processed foods, but just doesn’t know where to start’Dr Hilary Jones ‘If every household in the UK had a copy of this book, it could change the health of the nation and save the NHS billions. I wish I could prescribe it!’Dr Dawn Harper

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Book SynopsisThe extraordinary cuisine of Peruvian chef Virgilio Martínez, one of the most admired emerging talents in the culinary worldTrade ReviewFeatured on the Netflix documentary series Chef's TableAs featured in Bon Appetit, Bloomberg Pursuits, Domino, Food & Wine, Four, La Repubblica, Lucky Peach, Saveur, Vogue, and Wine Enthusiast, and on New Worlder and Vice Munchies; as heard on Heritage Radio and WBUR - On Point, Boston"For hundreds of years, Peruvian biodiversity has been a hidden treasure of thousands of unique ingredients. Today, in the Peruvian Amazon, deserts, Andes, Altiplano, and all of their ecosystems, some ingredients, like quinoa and native cacao, are already traveling all over the world. A small group of chefs wanted to explore deeper than ever the potentials of each ingredient, each environment of Peru-listening, smelling, touching, learning-with a style of cooking that was absolutely modern, unique, and Peruvian. Leading the creativity of this young and free generation of chefs is Virgilio Martínez. If you want to discover Peru and its treasures in its most modern version, to feel our unique biodiversity, to celebrate our multicultural society, and to taste the soul of young Peruvians proud of their culture, this book is the perfect way to do it. In Central, Virgilio will take you on a journey, from the Pacific Ocean to the high Andes, discovering the magic of the ingredients of Peru."—Gastón Acurio of Astrid & Gastón (Lima, Peru)"Central is about Virgilio's desire to tell the story of a collective wish from a individual pulse, and of a passion that comes from history. His book features a strike of authority achieved through culture and creativity."—Andoni Luis Aduriz of Mugaritz (San Sebastian, Spain)"Virgilio Martínez doesn't settle with what is already in everyone's imagination about Peruvian cuisine. He is a chef who looks deeply into the unknown, into the forgotten and rejected to find a different way to embrace his culture. Virgilio brings to light another side of Peruvian culinary culture, one inspired by Big Nature: the vast landscape and diverse terrain of this unique place. He is a keen observer who isn't afraid to open his kitchen to the unknown. Virgilio forges not one path to understanding Peruvian cuisine but many, and from this research and determination, he is giving back to Peru centuries of ancestral wisdom through fine dining."—Massimo Bottura of Osteria Francescana (Modena, Italy)"We believe that what we do in our kitchens is to create beauty as the legacy for future generations. This is what Virgilio's work in Central communicates - and we know the readers will feel this emotion."—Dominique Crenn of Atelier Crenn (San Francisco, United States)"What Virgilio and his team at Central have created is an entirely new lexicon of cuisine, while maintaining the ancient traditions, the beauty, and the integrity of the cooking of his land."—Carlo Mirarchi of Blanca (New York City, United States)"Central is a testament of passion, integrity, and knowledge - a generous gift of sharing with others. Through Virgilio's food I learned so much about the culture and people of Peru, but most of all, I learned this importance of others and the richness of endless discoveries. This is a very special book and Virgilio is an outstanding human being." —Joan, Josep & Jordi Roca of El Celler de Can Roca (Girona, Spain)"Features food photography worthy of a modern-art gallery wall and exquisite signature recipes from the famed restaurant."—Plate

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Book Synopsis''Fabulous'' DAILY MAILIn this brand-new collection of the finest classic recipes, Si King and Dave Myers, AKA the Hairy Bikers, celebrate the riches and delights of great home cooking. Always triple-tested, always full of flavour, Si and Dave''s recipes are everything we love about great food.From savoury classics such as the perfect prawn cocktail, homely homity pie, rich Lancashire hotpot and herb-stuffed shoulder of lamb, to sweet crowd-pleasing puds like jam roly poly and deep-filled lemon meringue pie, there are recipe favourites on every page.With chapters on soups and salads, family suppers, classic comfort food, Sunday dinners, BBQ and picnics, tea time and puddings - this collection caters for all. It also has a fantastic Christmas section on classic festive feasts with all-new Biker twists.So, be inspired to cook the very best of the Bikers in this new collection of their favourite recipes and ever-popular modern British

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Book Synopsis"Su has written a beautiful account of how food can help rebuild culture from treasured memories, how it conveys love and connection, and how it can ground us when we feel untethered. The recipes are totally tantalising – and thanks to Su’s guidance, entirely achievable even for novices." – Tim Anderson"A book of belonging. Food as a love letter to family. Writing as delicious as the recipes." – Allan Jenkins, Observer Food MonthlyRice Table bap sang is a collection of 80 recipes showcasing modern, Korean home cooking. A Korean living in the UK, Su Scott was thrown into a crisis of identity when motherhood dawned, one which she only found her way out of by cooking the dishes of her Korean childhood, seeking out the flavours and textures of memories that she hopes to pass on to her daughter. Within this intimate cookbook, Su guides you through her modern Korean larder, explores the ferments, pickles and sauces that lift Korean dishes to delicious heights and shares a comforting array of recipes, from Korean Fried Chicken and Kimchi Fried Rice, to Spicy Seafood Noodle Soup. Littered between enticing plates are tender stories of what it means to be a woman, mother and immigrant all at once and how food connects all the pieces of our lives to make us whole. This is a love letter from mother to daughter woven together by food. It’s a book about identity and immigration. It’s about how the food you feed your children builds a story about their heritage. But it’s mainly a book about wonderful food – the kind of food we all want to eat right now. Trade ReviewThis book is likely to make you cry, and not just from preparing yangpa jangajji. Su has written a beautiful, moving account of how food can help rebuild culture from treasured memories, how it conveys love and connection, and how it can ground us with a sense of place when we feel untethered. Su’s warmth, skill, and affection simply glows from every page. And most importantly, the recipes are totally tantalising – and thanks to Su’s guidance, entirely achievable even for novices. * Tim Anderson *A book of belonging. Food as a love letter to family. Writing as delicious as the recipes. * Allan Jenkins, editor OFM *

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Book SynopsisAn exquisite collection presenting 100 Persian home-cooking recipes and stories from one family collection

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Book SynopsisGet top marks in the kitchen, with over 150 easy, cheap and delicious recipes for students.Never mind essays and exams - one of the biggest challenges you'll face at university is fending for yourself in the kitchen. The Hungry Student Cookbook will take you from freshers' week to graduation, all on a seriously tight budget. You'll never have to resort to a can of baked beans again! Whether you want a simple dinner, a quick lunch between lectures, exam fuel or a slap-up meal to impress housemates, these easy-to-follow recipes are designed specially for students and include all your favourites: from homemade curries, lasagne, fajitas and toad-in-the-hole, to delicious ideas for soups, casseroles, jacket potatoes and homemade dips. Plus great morning-after breakfasts and simple but knockout desserts such as banoffee pie and Baileys cheesecake. With photographs to show what you're aiming for, advice on equipment and stocking your cupboard (even in a tiny shared kitchen!), and essential hints and tips - including how not to poison your friends - you won't want to leave home without The Hungry Student Cookbook!Table of ContentsIntroduction. Useful kitchen kit. Love your oven. Stocking up your store cupboard. Watching your budget. How not to poison your friends. Clever cooking. Pasta. Stir-fries, noodles and rice. Soups, stews and curries. Jacket potatoes and toppings. Easy dinners. Feeding friends. Salads, veggies and sides. In bread and on toast. The morning after. Sweets. Index. Acknowledgements.

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Book SynopsisA brilliantly intuitive handbook for matching food and wine, from the author of the bestselling How to Drink. 'Smart, fun, useful - highly recommended' Hugh Johnson, co-author of The World Atlas of Wine 'With apologies to Jamie and Nigella - The Wine Dine Dictionary is going to be my new kitchen bible. It should probably be yours, too' Metro Want to pick the perfect wine for dinner? Wondering what to eat with a special bottle? Let The Wine Dine Dictionary be your guide. Arranged A-Z by food at one end and A-Z by wine at the other, this unique handbook will help you make more informed, more creative, and more delicious choices about what to eat and drink. As one of the country's most popular and influential wine journalists, as well as an expert in the psychology of smell and taste, Victoria Moore doesn't just explain what goes with what, but why and how the combination works, too. Written with her trademark authority, warmth and wit, this is a book to consult and to savour. Winner of the Fortnum & Mason Food and Drink Awards 'Unbelievably useful' India Knight 'A proper go-to wine book stuffed with detail and brilliant ideas, I devoured it in one sitting and have been going back for seconds ever since' Helen McGinn, author of The Knackered Mother's Wine ClubTrade ReviewFull of valuable, well-founded information. Perfect! -- Michel Roux JrA proper go-to wine book stuffed with detail and brilliant ideas, I devoured it in one sitting and have been going back for seconds ever since -- Helen McGinn, author * The Knackered Mother's Wine Club *This work of genius means you'll ALWAYS know which wine goes with which food -- Marina O'LoughlinUnbelievably useful -- India Knight * Sunday Times, 'India Loves' *I can't think which is the better place to keep The Wine Dine Dictionary, in the kitchen or beside my bed, but either way it's an essential buy for any cook or wine-lover and a brilliant read -- Fiona BeckettHow can you not love a book that recommends drinking a Rhone syrah with rillettes on one page and Earl Grey tea or an Islay whisky with kippers on another page? -- Sybil KapoorIt is an unparalleled piece of work and I dived in with relish. The science-nerd in me loved the technical background to the complexities of taste and the writing is as delicious as the produce she describes. I shall keep it close by my elbow in the kitchen to act as a knowledgeable friend in pairing wine and food -- Jessica Seaton, author * Gather, Cook, Feast *A brilliant book: intelligent, accessible, and incredibly useful. This is my new "go to" bible for planning a meal -- Diana HenrySuch practical, down-to-earth advice is invaluable and means - with apologies to Jamie and Nigella - The Wine Dine Dictionary is going to be my new kitchen bible. It should probably be yours too -- Claire Coleman * Metro *Like having a knowledgeable, yet non-judgemental sommelier by your side... Interspersed with tempting recipes and insider tips from wine-makers, this is your ultimate guide to all things grape -- Lucy Foster * Stylist *A characteristically unpretentious (no Pinot Grigio bashing for her) but immensely knowledgeable guide to matching food and wine... Briliant -- Caroline Sanderson * Bookseller *Moore, in her excellent new book The Wine Dine Dictionary, is illuminating on appreciating the scent of wine, noting that it is now claimed "that we can discriminate between more than one trillion different smells, making the nose arguably more discerning than the eyes or the ears" -- Susy Atkins * Sunday Telegraph *Moore's credentials are impeccable - she is an award-winning win writer and columnist, and her Dictionary is one of those ideas so brilliantly simple that it seems incredible no one has thought of it before... I've owned Moore's Dictionary only a few days, but I already know it will become one of my most-used kitchen reference books... [Moore's] combination of serious expertise and delight in the vast range of experience offered by wine and food is so playful and knowledgeable that you would have to be very grand indeed not to love it -- Jane Shilling * Daily Mail *A go-to guru on all liquid refreshments * Telegraph *A truly brilliant book... the wonderful Wine Dine Dictionary is a book for all levels of wine "expert" - whether you love nothing better than a cut-price supermarket rosé or regularly splash out on all collectible vintages... If you love eating or drinking - or both - The Wine Dine Dictionary will quickly become absolutely indispensable... Word to the wise: it's also a gift that will be appreciated by just about everyone * Running in Heels *Moore is one of the best wine writers of her generation... The book [...] breaks new ground with interesting entries from leading producers about what they like to eat with their own wines. These are often enlightening... The writing [and] the layout [are] both impressive... Wine and food lovers will find much to enjoy and agree with here -- Tim Atkin * Harpers *If you find the prospect of choosing the correct wines to serve with specific dishes mildly terrifying, then wine writer Victoria Moore's new book, The Wine Dine Dictionary may just be the thing to get you out of a hole. It's hard to understand why nobody has produced a book such as this before now, as it does a mean job of demystifying the hocus-pocus around wine and food matching, and delivering its information in a hugely readable and accessible fashion... Written with authority, warmth and wit, and [it] emanates from the starting point that putting food together with wine is supposed to be fun -- Katy McGuinness * Irish Independent Weekend Magazine *Accessible, entertaining... It's an invaluable oenophile's encyclopaedia for all kinds of wine-drinker * Waitrose Magazine *A gloriously breezy read from one of our best wine writers, this A-Z of dishes and wines packs in loads of information and should be everybody's go-to book for bullseye food and drink pairings -- Kate Hawking * Olive Magazine *For a perfectly balanced wedding-day feast, learn how to pair food and wine with The Wine Dine Dictionary * You & Your Wedding *This is a fantastic, beautifully written and researched book on how to choose a wine that won't clash with your palate * American *The perfect gift for anyone who spends too long scouring wine labels for hints about food matches, Victoria Moore's book lets you look up your meal or its constituent parts to find a selection of suitable accompaniments * Week *A refreshing approach... with nuggets of insight and opinion. This intelligently-written book is an essential read * Restaurant Magazine *A book [that] has a place in every kitchen * Good Things *As concise and vivid as a Nobu Bento Box [...] with a seemingly exhaustive list of food and wine matching options, punctuated by vignettes from an impressive list of winemakers. The Wine Dine Dictionary is a book that [...] empowers you to trust your own sense of taste -- Rob Buckhaven * Exclusive *An accessible, comprehensive guide to pairing wine with food. Thoroughly unpretentious, this book would suit those who drink cut-price supermarket bottles as well as the connoisseurs -- Harriet Addison * The Times *A must-have for food and wine lovers -- Jane Clare * Press Association *

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Book SynopsisThere is no cure for Multiple Sclerosis, but you can make a real difference by changing what you eat. Medical research increasingly shows that a diet very low in saturated fat can reduce the progression of the disease and even reverse its course in some cases.The Overcoming Multiple Sclerosis Cookbook gathers over 200 favourite recipes from people with MS from around the world. They are delicious wholefood, meat-free and dairy-free recipes for home cooks. There are recipes for all occasions, from quick and easy lunches and dinners, a variety of seafood dishes, to luxurious weekend breakfasts, special occasion cakes and holiday baking. It includes vegan and gluten-free recipes, tipsand a menu plan created by a qualified nutritionist.The recipes in this book are healthy for the whole family. They can be beneficial for anyone with heart disease, type 2 diabetes, lupus, rheumatoid arthritis and other inflammatory and auto-immune diseases.Trade Review'Whatwe love the most [about the book] is the strength ofthe MS tribe as they unite in their journey to wellness - it can be felt on every page.' - WellBeing magazine

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Book SynopsisAnita Šumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation – she now has over 70,000 followers on Instagram @sourdough_mania. She started baking sourdough when her husband was ill and could not eat yeasted bread. So successful has she been that she is now teaching sourdough baking around the world; 9 countries and across 3 continents. In 2017, she published her unique sourdough book in her native Slovenia, a first of its kind and the book received two Gourmand World Cookbook Awards. The book has now been published in German, Dutch, French and Croatian. The book features both simple-to-make recipes and more ambitious recipes for more festive occasions. Readers can feast their eyes (and later their stomachs) on rye bread, simple white bread, corn bread, buckwheat bread, fruit bread, donuts, brioches and much more. Sourdough Mania contains chapters on types of grain, making a sourdough leven, the baking process, ingredients and useful tools. Every stage is fully illustrated with step-by-step photography on weighing, mixing, kneading, shaping, scoring, and baking, to take you on a journey to the healthy world of sourdough baking made easy. Anita has started a real bread revolution which more and more people are joining in to bake healthier and more delicious bread. Sourdough Mania is here.

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Book SynopsisWINNER OF A GUILD OF FOOD WRITERS AWARD 2024 for BEST GENERAL COOKBOOKA TIMES and GUARDIAN BOOK OF THE YEAR 2023NIGELLA LAWSON''S COOKBOOK OF THE YEAR Notes from a lifetime of reading, thinking, cooking and eating' Diana HenryThe Secret of Cooking is packed with solutions for how to make life in the kitchen work better for you, whether you are cooking for yourself or for a crowd.Bee shows you how to get a meal on the table when you're tired and stretched for time, how to season properly, cook onions (or not) and what equipment really helps.The 140 recipes are doable and delicious, filled with ideas for cooking ahead or cooking alone and the kind of unfussy food that makes everyday life taste better.A lifetime of kitchen wisdom here' Nigel SlaterA truly remarkable cookbook that will change lives'' Rachel RoddyIt's not often that a genuinely game-changing cook book comes out, but this accomplished, approachable and helpful book its writing as nourishing as the recipes is most definitely it. Quite frankly, there's not a kitchen that should be without a copy of The Secret of Cooking' Nigella LawsonThere is wisdom, and notes from a lifetime of reading, thinking, cooking and eating here. And it's not just about food but about how we live, and how we look after ourselves and each other' Diana HenryTrade Review‘It’s not often that a genuinely game-changing cook book comes out, but this accomplished, approachable and helpful book – its writing as nourishing as the recipes – is most definitely it. Quite frankly, there’s not a kitchen that should be without a copy of The Secret of Cooking’ Nigella Lawson ‘There is wisdom, and notes from a lifetime of reading, thinking, cooking and eating here. And it’s not just about food but about how we live, and how we look after ourselves and each other’ Diana Henry ‘A truly remarkable cookbook that will change lives' Rachel Roddy ‘The very acest book…so utterly lovely and so utterly necessary’ Jeremy Lee ‘A lifetime of kitchen wisdom here’ Nigel Slater ‘It is my Book of the Year, across any genre…packed to the absolute gills with invaluable advice, hints and tips, so reassuring and warm in tone that you feel actual love for the author, and, of course, also full of fantastic, achievable, home-kitchen friendly recipes that I guarantee will immediately become part of your repertoire’ India Knight ‘A wonderful book filled with great things to eat, and wisdom, wit and much kindness’ Susie Boyt, author of Loved and Missed ‘I don’t need a lot of convincing to pick up a pan, but Wilson’s tips are so clever, her recipes so tempting, and her vignettes of family life so candid, that this is a book I can read for pleasure alone’ Niki Segnit, author of The Flavour Thesaurus ‘This book is the perfect cooking companion and Bee Wilson is the ultimate kitchen friend: smart, funny, conscientious and patient, this is a book you'll want to spend time with, in and out of the kitchen' Itamar Srulovich and Sarit Packer, authors of Honey & Co: Food from the Middle East ‘One of those rare books that completely expresses the writer’s character. Everything she’s learned & feels about food and cooking is there’ Sheila Dillon

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Book SynopsisFeline fans will love this collection of 50 a-miaow-zing cat-themed creations.Bake Me a Cat showcases the cutest bakes you will ever see, all celebrating our favourite pet. With brand new recipes for cakes, cookies, desserts, breads and more, plus vegan and gluten-free options, it's the kitchen essential for every kitten-cuddler. Kim-Joy is an expert in creating gorgeous animal-themed bakes, and her adorable feline characters have a purrsonality all of their own. Catering for a range of skills levels, whether you fancy baking Tiger Buns, Meow Bao, Kit-tea Scones or a Happy Purrrrthday Cake, bring joy to your cooking and a smile to every cat-owner's face with Bake Me a Cat!

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Book SynopsisJapanese rice balls made easy!When a snack stands the test of time, you know it’s good! Onigiri—balls of rice that can be served plain or stuffed with tuna, mushrooms, sweet potatoes, and more—are one of the most delectable and convenient foods in Japanese cuisine. Ai Watanabe and Samuel Trifot, founders of the popular restaurant Gili-Gili, present thirty-six delicious recipes showcasing the irresistible and versatile onigiri—the perfect food for life on the go!When a snack stands the test of time, you know it’s good! Onigiri—balls of rice that can be served plain or stuffed with tuna, mushrooms, sweet potatoes, and more—are one of the most delectable and convenient foods in Japanese cuisine. Ai Watanabe and Samuel Trifot, founders of the popular restaurant Gili-Gili, present thirty-six delicious recipes showcasing the irresistible and versatile onigiri—the perfect food for life on the go!

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Book SynopsisDiscover tantalizing recipes, spine-tingling stories, and historic photos from the most notoriously haunted locations across America in this fun and fascinating cookbook. Paranormal investigator and Kindred Spirits co-host Amy Bruni leads you through eerie hotels, haunted homes, hellish hospitals, and spooky ghost towns, giving you stories and a recipe from each place.Whether you''re in the mood for Lizzie Borden''s meatloaf or want to serve up spooky prison stories along with sugar cookies from Alcatraz, Food to Die For is your guide to ghoulish gastronomy.One of America''s favorite ghost hunters, Amy Bruni takes you to mysterious hotels, eerie ghost towns, and possessed pubs in this delightfully sinister collection of stories and recipes. Each of the nearly 60 locations in Food to Die For includes: Vintage photographs and charmingly creepy stories rooted in history A noteworthy recipe associated with the people o

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Book SynopsisThe highly anticipated cookbook from the Michelinstarred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Awardwinning wine director Justin Chearno, and co-author Gabe Ulla. Much like the irresistibly warm restaurant that inspires it, The Four Horsemen: Food and Wine for Good Timesis about more than just amazing food. The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen. Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United Statesnot to mention a global reputation as a must-visit destination in New York City. Of Curtola's food, New York Times restaurant critic Pete Wells wrote, i

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Book SynopsisWinner of the 2023 International Association of Culinary Professionals Award for best Culinary Travel Cookbook 'The heart and soul of beautiful Kashmir is in every single recipe. Simply stunning.' – Gordon RamsayIn On The Himalayan Trail Indian food writer and chef, Romy Gill, tells the story of Kashmir and Ladakh’s unique and tantalising cuisine sharing over 80 extraordinary recipes that can be recreated in your own home kitchen. With everything from Shammi Kebabs (minced lamb patties) to Wagen Pakora (deep fried aubergine in gram flour) for Nashta (starters) succulent meat curries like the Kashmiri Rogan Josh or Gustaba (lamb meatballs cooked in a yoghurt gravy); to aromatic vegetable dishes such as the Kanguch yakhni (morels cooked in spicy gravy): these recipes shines a light on the magnificent, little-known cuisine of Kashmir and Leh, celebrating its land, its ingredients and its heritage. Kashmiri cuisine is one of the most delectable cuisines in India. Heavily influenced by Mughal, Persian, Afghan and Central Asian styles of cooking, it offers up a diverse range of dishes, displaying and revelling in a fusion of flavours and influences. Increasingly difficult to access due to the political uncertainty in the region, it’s more important than ever to share and preserve Kashmir’s secrets and traditional methods of cooking. Set to the backdrop of the snow-capped Himalayas, with stunning travel photography throughout, this first-of-its-kind book, offers an intimate window into the life and the history of the Kashmiri and Ladakhi people, and why food is at the heart of this incredible place. Trade ReviewRomy really takes her readers on a journey they’ve most likely not made before. In sharing her passion for the people, places and produce of Kashmir, Romy’s appetite for this lesser-known part of India – its ingredients, its recipes, its stories – becomes quite contagious. The lamb! The lotus root! All the savoury quince and saffron-infused dishes: this is a cuisine I certainly want to know more about. * Yotam Ottolenghi *Travelling through glittering lakes and icy mountain passes, this is a fascinating, beguiling and delectable journey into the heart of Jammu and Kashmir. * Tom Parker Bowles *Between the covers of this book is an incredible adventure: the views, traditions, flavours and scents of the Himalayas are all there, and we could not ask for a better, more knowledgeable guide to take us to the ceiling of the world than Romy. * Itamar Srulovich and Sarit Packer AKA Honey & Co. *There's nowhere I'm more desperate to visit than Kashmir. Unfortunately, Kashmir is also one of the hardest places to visit on the planet. Until it becomes possible, Romy's enchanting book is the next best thing. A transporting work at a time we all need transporting. * Sathnam Sanghera *On the Himalayan Trail beautifully showcases the splendour of Kashmir through delicious recipes, engaging stories and stunning photographs that bring its lakes, valleys and people to life. Wonderful too, to see the blanket term ‘Indian food’ being dismantled by a book that delves deep into a region which deserves to be celebrated for its rich and unique culinary heritage. * Ravinder Bhogal *Romy Gill’s curiosity and warmth have produced a thrilling book that expands the mind and promises some great meals. * Sheila Dillon *

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Book SynopsisThis book will take you to whisky landmarks all over the world, including the record-breaking Karuizawa distillery in Japan and Kavalan, the distillery that put Taiwanese whisky on the map.

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Book SynopsisLearn how to make 70 classic dishes from every region of Vietnam—vegan-style—from Helen Le, the creator of the most popular Vietnamese cooking channel on YouTube, Helen's Recipes! Whether you’re vegan, plant-based, vegetarian, or just looking to eat less meat, Vegan Vietnamese is for you. Let Helen Le guide you through seventy satisfying, traditional recipes for tasty plant-based versions of popular Vietnamese condiments, salads, rolls, soups, noodles, rice dishes, dumplings, desserts, and more, including: Pho Bánh Mì Crispy Spring Rolls Rice Pyramid Dumplings Spicy Tofu Thick Noodle Soup Broken Rice Plate Three-Color Sticky Rice Banana Cake with Raisins Roasted Garlic Chili Peanuts Vegan Fish Sauce Complete with easy-to-follow instructions, stunning photos, and information for stocking your Vietnamese pantry, Vegan Vietnamese will have you enjoying this exciting cuisine right in your own home.Trade Review"From the founder of the popular video cooking channel on YouTube Helen’s Recipes, this cookbook is big on flavor—along with foundational knowledge about the ingredients and techniques indigenous to Vietnamese cooking. With a copious cupboard of pantry staples defined (as well as tips for how to veganize ubiquitous ingredients requisite for the Vietnamese flavor profiles that tend to rely on fish), the book gives even the most hesitant cook the tools to take on everything from pickled vegetables and bánh to soups and stir-fry recipes. The cookbook is beautifully illustrated, with visual sumptuousness that delivers the flair and flavor of the recipes. Le (Simply Pho) incorporates some of her own story in the introduction and recipe headnotes, thereby giving readers insight into the why behind her veganism and her return to Vietnamese cooking, lending it the personal appeal of good food writing as well.VERDICT A welcome contribution to the increasing number of global vegan and vegetarian cookbooks, with options that won’t leave meat-eaters longing for that fish sauce flavor." * Library Journal Star Review *

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Book SynopsisFor fans of Italian wine, few names command the level of respect accorded to Brunello di Montalcino. This title provides Brunello's complicated history, from its rapid rise to the negative and positive effects of the 2008 grape-blending scandal dubbed "Brunellogate".Trade Review"This well-researched detailed work on the zone is a must-read, especially for Brunellophiles." Wine Spectator "A valuable source." -- Keith Levenberg The World Of Fine Wine "An absolutely essential wine guide for the connoisseur wishing to learn about the wine or the wine traveler seeking advice on where to go and which wineries to visit." International Wine Review "A fabulous read...it's a fascinating, well-written take on Brunello di Montalcino, and one of the books of the year." -- Paul O'Doherty JancisRobinson.com "Easily the most definitive book on one of Italy's greatest wines." Choice "This well-researched detailed work on the zone is a must-read, especially for Brunellophiles." Wine SpectatorTable of ContentsList of Illustrations Preface Introduction. Brunello: A Modern-Day Phenomenon of Made in Italy Part One. The Place, the Grape, the History, and the Wine 1. Montalcino 2. Temperamental Sangiovese: Location, Location, Location 3. Birth of a New Wine 4. Brunello Comes of Age 5. Boom Years and the Loss of Tipicita 6. The Brunellogate Scandal 7. Brunello Today and Tomorrow: The Return to Tipicita, or Business as Usual? Part Two. Leading Producers by Subzone 8. Montalcino 9. Bosco and Torrenieri 10. Tavernelle 11. Camigliano 12. Sant'Angelo 13. Castelnuovo dell'Abate Part Three. Beyond Brunello: Other Wines and Local Cuisine 14. Montalcino's Other Wines: Rosso di Montalcino, Moscadello, and Sant'Antimo 15. Brunello, Rosso, and Food Pairing Appendix A. Vintage Guide to Brunello Appendix B. Brunello at a Glance Notes Acknowledgments Glossary Bibliography Index

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Book SynopsisAn insight into the food philosophy and creativity of Noma restaurant.Trade Review"Yesterday Dana pondered whether it's OK for a cookbook to be so pretty and so impressive that you're afraid to bring it into the kitchen. Noma is one book that might fall into that category. In fact, I would guard it with my life from kitchen stains!"—thekitchn.com"Rene is a master locavore - the most intense and ingenious I've ever met."—Vogue"The hottest topic in the food world. While Noma is all about Nordic cuisine, its philosophy is about the cuisine of wherever you are."—Kitchen Daily"A gorgeous cookbook... Spectacular. Noma is going to influence another generation of cooks."—The Atlantic"Outstanding photographs that give a real feel for the location."—BBC Good Food magazine"Evocative and informative... Leaves you hungry for another visit."—Time Out"One of the most idiosyncratic food books... Jaw-dropping photography... Mouth-watering."—The Independent on Sunday"A vast, beautiful, intensely reflective and philosophical tome full of recipes."—The Times Saturday magazine"Part man, part mushroom, all genius, Mr Redzepi is a true original."—The Independent"Noma is the most important cookbook of the year."—The Wall Street Journal"Noma is an international sensation."—The New York Times"The most innovative and beautiful cookbook of the year."—Washington Post"Since René Redzepi's legendary Copenhagen restaurant Noma closed last year, this 2010 cookbook is kind of a collector's item."—New York Magazine OnlineTable of ContentsThe book will consist of a foreword by the Danish artist Olafur Eliasson, an introduction by food journalist Rune Skyum-Nielsen, over 90 of Rene Redzepi's recipes and descriptions of the suppliers of Noma's produce and the methods of obtaining them.

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Book Synopsis"Expertly takes readers into a world of Japanese home cooking far from the austere precision of the sushi counter, or the late-night rush of the ramen-ya. . . .This welcome primer goes a long way toward making Japanese cooking accessible to home cooks curious but perhaps intimidated by the cuisine." Publishers Weekly Learn how to make the enigmatic and umami-rich comfort food of Japan, with over 75 recipes straight from Atsuko Ikeda’s authentic yet modern Japanese Kitchen. Japanese home-cooking is full of comfort, but a version of comfort food that is stylish, mouth-watering and less unhealthy than most. For those who aspire to recreate the Japanese dishes enjoyed in restaurants or on holiday, and to discover even more about the secrets and techniques involved in Japanese home cooking, you are invited into Atsuko’s Kitchen. Learn the subtle art of creating a balanced meal as demonstrated with an easy-to-follow infographic. Learn the basics, such as how to season food the Japanese way, how to prepare dashi stock and how to make variations on basic rice. Choose from the delicious array of main dishes you might be familiar with, such as chicken teriyaki, tonkatsu pork, beef tataki, gyoza, seared tuna with ponzu, vegetable tempura, okonomiyaki, grilled aubergine with sesame sauce, plus recipes from Atsuko’s own family and modern creative repertoire. Also featuring ‘izakaya’ small plates for sharing and sumptuous modern desserts, there is Japanese comfort food for every occasion. With tips on how to present your dishes in the traditional way, anecdotes and cultural explanations of dishes, discover the secrets of Japanese home-cooking for yourself.Trade ReviewExpertly takes readers into a world of Japanese home cooking far from the austere precision of the sushi counter, or the late-night rush of the ramen-ya. . . .This welcome primer goes a long way toward making Japanese cooking accessible to home cooks curious but perhaps intimidated by the cuisine. – Publishers Weekly * Publishers Weekly *Hai! Japanese cooking made easy… From miso mackerel to marinated beef wraps, dip into Atsuko Ikeda’s new collection of simple, authentic dishes – The Times

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Book SynopsisThe key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource. Trade Review Booklist- "The first point to make is that this oversize book is stunningly presented, with easy-on-the-eye text, helpfully broken up by subject headings, several on a page. And the photographic illustrations are in rich color and with clear detailing that makes the close-up shots comfortable on the eye as well. This handbook is for readers serious in their interest in and pursuit of home cheesemaking. With authority and clarity, the author delves deeply into the subject, explaining all the scientific aspects of the processes involved (in her words, 'the beautiful interplay of science and art that goes into creating truly great cheeses'), including measuring acid development, aging cheese, adding flavors to cheese, and thinking about various ideas for equipment and work space. Part two is, as the author indicates, where the fun begins. Recipes are offered and explained in very easy terms. A complete package." ForeWord Reviews- "Somewhere between art and science, cheesemaking is not for the faint of heart. Caldwell begins her guide to the enterprise with a great deal of science. An extremely nuanced process becomes friendly through the author’s cheery advice and enthusiasm, then the book transitions into recipes that range from simple to quite advanced. A great guide for beginners and experts alike, Caldwell makes sense of the culture of cheese-making. Between recipes and advice, Caldwell gives credit to other experts in the field, pointing to relevant books, suppliers, and masters of the craft. The book also features a useful glossary of terms, an appendices with a troubleshooting guide, quick reference guide, and resources list. The layout is easy to read and well-organized; pictures illustrate what the end product should look like, a useful referent for those new to the process. More experienced cheesemakers will find ample difficulty to suit their study. Recipes start with the history of the cheese, then list ingredients, steps, and large-batch guidelines. From equipment to acidity, humidity to storage, Caldwell takes care to make sense of every step and each element. Throughout the process, she offers multiple options for further study and understanding, encouraging her readers to embrace the art, science, and community of cheesemaking. Caldwell’s comforting and impassioned talk of cheese will encourage any student willing to take on the adventure of cheesemaking. With its depth of information, this book will keep on giving as cheesemakers increase their mastery of the craft."Bookwatch Review- Home hobbyists and any serious about commercial artisans will find Mastering Artisan Cheesemaking the ultimate key to moving from very basic ideas to creating masterpiece cheeses. Recipe-based cheese-making books alone often fail to cover the science and art of small-scale cheese making for all skill levels: this book packs in some thirty basic recipes with profiles of cheesemakers from around the world, information on home-scale equipment and cheese aging, and more. The result is a powerful recommendation that goes far beyond recipes alone to delve into the art and science of cheesemaking.“Easy to understand and fun to read, Mastering Artisan Cheesemaking provides valuable information on every aspect of cheesemaking—an excellent resource for both cheese makers and cheese lovers.”—Sally Fallon Morell, President, The Weston A. Price Foundation, and cheesemaker "I am truly knocked out by this wonderful book. Mastering Artisan Cheesemaking is simply superb, and well-nigh flawless. Caldwell's voice comes through so clear, friendly, and free of clinicality. I have learned so much that I didn't realize I didn't know. In fact, the book is so good I'm a little embarrassed that I didn't even know how badly I needed it, and feel I am a vastly improved master cheesemonger for having been blessed with reading it."--Steven Jenkins, author of Cheese Primer"If only Mastering Artisan Cheesemaking had been available a decade or so ago--my cheese making adventures would have been a lot less stressful. Already I see this as the new go-to book for my workshop attendees. Gianaclis Caldwell presents her method of making cheese as an intuitive process, and broaches the truly formidable task of the science of cheese making in an understandable way that only someone that has learned in the classroom and worked in the cheese room can. The section on surface ripened cheese is especially good since these cheeses are more difficult to ripen. Go out and get this book, if you haven't already."--Jim Wallace, New England Cheesemaking Supply Company“Gianaclis Caldwell has poured her generous mind and heart into this book, and reveals the secret life of one of humanity’s most delicious foods. Mastering Artisan Cheesemaking is a wealth of in-depth information won by first-hand experience, yet it’s friendly and reassuring and skillfully unpacks the science and craft of cheesemaking for the interested hobbyist and the artisan alike. After reading it, I’m more fascinated by cheese than ever! My next project may well be a few little bloomy rinds. . . .”—Margo True, Food Editor, Sunset Magazine"Mastering Artisan Cheesemaking is the one book that tells you everything you need to know to become an award-winning cheese maker. Caldwell's practical and straightforward explanations make this entire book (along with its amusing anecdotes) a great pleasure to read. She makes it clear that artisan cheesemaking is a serious endeavor; but her light-hearted approach will remove the fear factor and inspire you to make a go of it anyway. And for everyone who just loves to eat fine artisan cheeses, this book will elevate your respect for all that goes into their creation. Among the recent bounty of books on cheese, this one is a must-have."--Max McCalman, author of Mastering Cheese"I am in awe! For anyone who has ever written a book or sweated over a cheese vat, you know that both require artistry, focus and discipline, dedication, time and more time, and perhaps a bit of creative insanity. Gianaclis Caldwell has either a twin or a clone! As an accomplished artisan enterprise in Southern Oregon, her cheeses from Pholia Farm are beautiful, luscious, and consistently at the top of the game. In her new book, she argues eloquently for the strong relationship between art and science, for deeper understanding and appreciation of milk, and the chemistry and alchemy of a cheese vat. With dozens of recipes, she guides us to create delicious, consistently top-quality cheeses. And as the landscape of American artisan cheese heads towards 1,000 small-scale producers, Mastering Artisan Cheesemaking offers each of them new insights, essential knowledge, and encouragement to experiment and succeed. I deeply admire and respect her ability, standards, and work ethic...now if I could just figure out how she did both!"--Jeffrey P. Roberts, author of The Atlas of American Artisan Cheese "Mastering Artisan Cheesemaking is a must-have book for the aspiring cheesemaker or cheesemonger. Not only is it amazingly easy to use as a reference book - laying out cheese science in as clear and jargon-free a way as possible - it's also a fun time for the cheese obsessed reader. Why does that rind look like that? How does that cheese get that amazing flavor? I'll admit, this book helped clear up some misperceptions I have held for twenty years about the way certain cheeses are made. I've read this once, but I know I will be referring to it over and over again.--Gordon Edgar, author of Cheesemonger: A Life on the Wedge"Gianaclis Caldwell has combined her extensive knowledge as an award-winning cheesemaker with complementary information from a variety of sources to create a practical guide that will delight both aspiring and seasoned home-scale cheesemakers. Mastering Artisan Cheesemaking will be a valuable addition to any home cheesemaker's library."--Paul Kindstedt, author of Cheese and Culture and American Farmstead Cheese"Mastering Artisan Cheesemaking is a beautiful book, rich in theory and practice. Whether you want to deepen your appreciation and understanding for cheese, produce for your family, or bring artisanal cheeses to market, you won't be disappointed."--Shannon Hayes, author of Radical Homemakers and Long Way on a Little"Gianaclis Caldwell, a farmstead cheese maker of famously delicious cheeses, has--amazingly--revealed all her hard-earned secrets in this wonderful new book. Reading Mastering Artisan Cheesemaking is like taking an advanced cheese making class--not only do we learn how to make cheese at home, we learn the science behind the process, from flocculation to affinage. A must-read for anyone who wants to make cheeses at home."--Novella Carpenter, author of Farm City: The Education of an Urban Farmer “I have been waiting for a book like Mastering Artisan Cheesemaking for years. Gianaclis Caldwell’s detailed, thorough, and accurate guide is a godsend for both home cheesemakers just starting out as well as experienced professionals. Gianaclis has answered all of my tough questions in this remarkable tome; my only regret is that I needed this guide years ago when I was just starting out.”—Kurt Timmermeister, author of Growing a Farmer and commercial cheesemakerTable of ContentsPart I: the art and science of making cheese Ingredients for all cheese Concepts and processes for successful cheesemaking The fundamentals of acid development and monitoring during cheesemaking Aging cheese gracefully-the art of affiange Spicing it up: adding flavors to cheese Designing, equipping, and maintaining your home cheesemaking space Part II: recipes for success Getting to know the family Fresh, acid-coagualted cheese Brined cheeses, fresh and aged White mold, surface-ripened cheeses Washed rind surface-ripened cheeses Blue cheeses Stretched and kneaded pasta filata cheeses Semihard to hard cheeses Extra-hard grating cheeses

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Book SynopsisLearn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking bookTrade Review"An ode to the kitchens of his homeland, the book teaches readers how to incorporate traditional and contemporary Mexican ingredients into their recipe repertoire, no matter where they live."—Epicurious"With the hand of an exceptional photographer, Olvera leads us through every corner of Mexico where the most remarkable recipes are formed."—L'Officiel Mexico"We've made it [Chicken Tinga] and it really is very easy."—London On The Inside"Enrique Olvera's new cookbook is... An homage to good Mexican home cooking... If you're looking to incorporate traditional and contemporary Mexican flavors into your regular recipe repertoire, this is the cookbook for you."—Eater, Best New Cookbooks for Spring"Tu Casa Mi Casa encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico."—Edible Hawaiian Islands"...An ode to his homeland."—Food & Wine Online"Tu Casa Mi Casa offers home cooking with the eye of a restaurant chef; clear, straightforward instruction with lessons peppered throughout."—The Globe and Mail"Olvera and co. focus on recipes for the foundations of Mexican cooking... with bright and simple photos of each to guide you along the way."—Grub Street"A salute to classic home cooking from [Olvera's] native Mexico."—Independent online"Chef Enrique Olvera may be a world-leading chef - reinventing dishes from his native Mexico to an international scale, but his ultimate calling is Mexican home cooking... [The book] offers an appreciation of a cuisine that has traditional roots combined with a contemporary outlook."—Wallpaper* Online"...Filled with 100 accessible recipes that will help you learn the building block techniques and ingredients in Mexican cuisine."—Robb Report"...A trip deep into Mexico and its colourful ingredients and vibrant flavours."—Vancouver Sun"Author Enrique Olvera is a revered Mexian chef and restauranteur, but this recipe collection is all about traditional Mexican home-cooking - and the dishes are stunning, as well as [mostly] easy to prepare. Plenty of background about ingredients, regional dishes and food history too."—Delicious magazine"Bring the complex flavours of Mexican cooking into your kitchen."—Foodism online"Enrique Olvera... is the voice whispering encouragements as you make tamales, chilaquiles and chicken tinga at home."—The New York Times"From tacos, tortillas and tamales to chipotle chilli and chocolate mole - a new cookbook will make you go loco for Latin American food."—The Sunday Times (Ireland)"Bring the heat to your next dinner party..."—Wanderlust"In his second English-language book, Tu Casa Mi Casa (Phaidon, 2019), Olvera explores the foundation of all that he does: Mexican home cooking."—National Post"It covers everything... A fiesta for the senses."—The Lady"Chef Enrique Olvera Celebrates Simple Pleasures of Mexican Cuisine in Tu Casa Mi Casa."—NPR All Things Considered"Within days [of purchase], Tu Casa Mi Casa became my most sauce-splattered, dog-eared cookbook. It's full of deeply comforting recipes like Chicken Tinga and Crispy Potato and Quesillo Flautas, which are so soothing to eat that they're like having Jim Dale whisper-read Harry Potter directly into your ear."—Grub Street

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Book Synopsis'I want to eat everything in this book every single day for the rest of my life' - James Acaster'Sweet and funny and weird...as well as genuinely insightful about cooking' - Hadley Freeman, The Sunday Times'As touching as it is delicious' - The Evening StandardFrom Spaced and Hot Fuzz to Paul and Truth Seekers, Nick Frost has lit up our screens for decades with his perfectly observed, just-the-right-side-of-absurd sketches and films. He's also a keen, self-taught cook: so keen, in fact, that in lockdown, he personally delivered pies to his Instagram followers.This book is his love letter to food, to kitchens and the people in them.Nick's favourite thing to eat aged 10 was his mother's stroganoff and as her alcoholism worsened, he began to learn to cook it himself, gradually taking over and using it as a magic trick to conjure up the very best bits of her - the stable, sober bits, which became harder to find as the years went on. This was the beginning of a lifelong love of process and technique, of escaping into a world of hisses, blips and thunks of a knife on a board.A Slice of Fried Gold is a delicious mixture of hearty recipes, stories and digressions from one of Britain's most loved actors and writers.

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Book Synopsis Finally, dairy-free and gluten-free recipes for cakes, cupcakes, cookies, bars, sweet breads, and savory breads that don’t compromise on taste or texture.If you follow a gluten-free or dairy-free diet, or both, you know how challenging it can be to find and adapt recipes for it—especially for baked goods. Author Danielle Cochran (The Salty Cooker) knows this struggle well. She’s spent years adapting and refining recipes to work without dairy and gluten and to be just as delectable as the original. Every recipe she creates must pass the test: “No one will know this is gluten-free and dairy-free.” Delicious results aside, what sets Danielle’s recipes apart from other gluten-free and dairy-free recipes is their flexibility. If you don’t need to cut the dairy or gluten, you can swap in traditional ingredients 1:1—no math required!In Craveworthy Baking, Danielle shares her ultimate collect

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Book SynopsisEnjoy your favorite keto dishes faster and easier than ever with these 175 delicious, fat burning, air fryer recipes using only five ingredients or less! The keto diet is more convenient (and affordable) than ever! Now you can make fast, delicious whole-food meals that will keep you in ketosis using your favorite kitchen appliance—the air fryer. Now you can easily learn how to cook 175 mouth-watering, keto-friendly dishes using only five—or fewer—key ingredients. These recipes are fast, inexpensive, and don’t require a lot of prepping or shopping, making them a satisfying, flavorful fit to your busy schedule. You’ll be amazed at the wide variety of keto-friendly dishes you can cook in your air fryer. And rather than adding extra, unhealthy fat, the air fryer uses the beneficial fats already in your food for frying—making it a quick and healthy cooking option for busy people on the keto diet. In The “I Love My Air Fryer” Keto Diet 5-Ingredient Recipe Book discover how easy it is to stick to your keto goals and still enjoy every meal of the day.Trade Review“Perfect.” —Greatist

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Book SynopsisTime for Tea is a celebration of Fortnum''s passion for tea in its every form. Drawing on over 300 years of experience, you will find the history, geography, seasonality of tea everything from leaf to cup as well as 50 delicious recipes.Fortnum & Mason has nearly as much experience of selling tea as Britain has of drinking it some three centuries' worth, in fact, since the early eighteenth century.This fun and deeply authoritative guide whisks you through all the information you need to get the most out of your cuppa. It instructs on how to make the perfect brew or infusion and helps identify a wide range of teas to try that will suit different tastes whether for a single estate Darjeeling, a smoky or a delicate tea from China or a regular builder's. It also explores which teas are best to kickstart the day, revive the spirits or soothe at evening's end. And now, enough of the talk, it's Time for Tea.Trade ReviewPraise for The Cook Book and Christmas & Other Winter Feasts: ‘I’m buying this for its sheer gorgeousness as much as for the recipes’ Diana Henry, Sunday Telegraph ‘Full of celebratory recipes, with a few healthy ones for January’ Sunday Times ‘No one does Christmas like Fortnum's, nor like Tom, as it turns out … It's packed with everything you need to know for winter feasting’ Delicious ‘This book, with its lovely colour illustrations taken from old Fortnum’s direct marketing booklets, is undiluted nostalgic celebration’ Rose Prince

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Book SynopsisAs featured in Epicurious, Bake Magazine, and Glamour Bake like an Italian with this latest Silver Spoon treasure - a culinary inspiration and go-to kitchen companion The Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource. The Italian Bakery is the first volume in the Silver Spoon library to focus on dolci - the Italian term for all sweet treats. Dishes found in bakeries throughout Italy's diverse regions come to life in 140 accessible classic and contemporary patisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations - the Italian way.Trade Review'For the budding chef … perfect for whipping up a cozy meal this winter.' - Glamour 'Intended as a kitchen patisserie guide for experienced bakers, but equally suited to the curious novice, the book is filled with classic recipes as well as modern twists and some lesser-known biscotti, tarts and pastries.' - Fine Dining Lovers 'Culinary students will find this book a boon not only for specifics of individual pastries but also for inspiration to develop their own creations. Serious home bakers looking for challenges may also be attracted, especially if they are devotees of The Great British Baking Show.' - Booklist 'Serious bakers and anyone who loves Italian dolci will want this in their collection.' - Cooks Without Borders 'Proof that when it comes to Italian pastries there is a lot more than just cannoli and tiramisu to be savored.' - Cleveland.com

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Book Synopsis60 mouthwatering recipes made from the World famous spread.Table of ContentsIntroduction A short history of NUTELLA® A tasty touch to spread and bake!Down to basics Sponge cake Choux pastry Shortcrust pastry Shortbread pastry Puff pastry Macaron shells Basic techniques Indispensable pastry utensilsThe great classics Poached pears with NUTELLA® centres Apple and NUTELLA® crumble Vanilla and NUTELLA® flan Hazelnut and NUTELLA® marble cake Orange and NUTELLA® cake NUTELLA® banana bread Chocolate and NUTELLA® fondants Hazelnut and NUTELLA® moelleux cakes Coffee and NUTELLA® moelleux cakes NUTELLA® tiramisu Chocolate and NUTELLA® mousse Mini doughnuts with NUTELLA® centres NUTELLA® babka Banana and NUTELLA® pie NUTELLA® tropezienne NUTELLA® bourdaloue pie NUTELLA® Tarte Tatin Pear and NUTELLA® charlotte White chocolate and NUTELLA® mini charlottes NUTELLA® banoffee pieCookies and small cakes Orange financiers with NUTELLA® centres Sesame financiers with NUTELLA® centres Red berry and NUTELLA® muffins NUTELLA® marble madeleines Madeleines with NUTELLA® centres NUTELLA® Breton shortbread Vanilla and NUTELLA® waffles Hazelnut and NUTELLA® waffles NUTELLA® pastry boats Chocolate and NUTELLA® cereal bars NUTELLA® smile cookies Cannelés with NUTELLA® centres NUTELLA® truffles Coffee and NUTELLA® macarons Hazelnut praline and NUTELLA® macarons Chocolate and NUTELLA® macarons Passion fruit and NUTELLA® macaronsChoux pastry Hazelnut and NUTELLA® religieuses Chocolate, tonka bean and NUTELLA® choux NUTELLA® profiteroles NUTELLA® Paris-Brest choux Mango-passion fruit and NUTELLA® éclairs Vanilla praline and NUTELLA® éclairs NUTELLA® Saint-Honoré French wedding cake choux with NUTELLA® centresDesserts for guests NUTELLA® Yule log Vanilla and NUTELLA® roll Apricot and NUTELLA® roll NUTELLA® Twelfth Night pie NUTELLA® parfaits NUTELLA® millefeuille NUTELLA® Mocha cake NUTELLA® Opéra cake NUTELLA® soufflés NUTELLA® praline succès cake NUTELLA® Mont-Blanc NUTELLA® vacherins Pavlova with red berries and NUTELLA® NUTELLA® Black Forest Gateau NUTELLA® diplomat Glossary Recipe Index Ingredient Index Acknowledgements

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Book SynopsisThis is a short, entertaining and illuminating introduction to the history and culture of coffee, from the humble origins of the bean in northeast Africa over a millennium ago, to what it is today, a global phenomenon that is enjoyed around the world.Trade Review"A beautifully illustrated guide to everything we could ever want to know about our morning cup of Joe." --Stylist

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Book Synopsis''You could cook from it over a whole lifetime, and still be learning' Nigella LawsonA rigorous, nuts-and-bolts bible of a book' Jay Rayner, ObserverLateral Cooking...uncovers the very syntax of cookery' Yotam OttolenghiAstonishing and totally addictive' Brian Eno The groundbreaking book that reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour Thesaurus Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours? Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Lateral Cooking is organised into 77 starting-point' recipes, including plenty of tips for substituting ingredients and reducing the phenomenal variety of world cuisine down to its bare essentials Trade ReviewIt is hard to convey just what a staggering achievement Lateral Cooking is. Segnit is truly a one-woman Larousse. Only the scope is so much wider and deeper: this book covers continents! … I can lose myself in it any time, from any page, and you could cook from it over a whole lifetime, and still be learning -- Nigella LawsonThe cookbooks that teach you the most are the rare ones, experimental or not, that are so well written that you find yourself reading them greedily on a perpetual loop. Lateral Cooking is one of them -- Bee Wilson * Times Literary Supplement *A rigorous, nuts-and-bolts bible of a book, which works from the premise that there are base recipes from which all others can be built... It’s elegantly designed and extremely broad -- Jay Rayner * Observer *My most anticipated book of the year -- Helen GohWitty, playful and conversational -- Diana Henry * Sunday Telegraph *This year’s star book... It’s a cracker: a hefty volume with a simple premise... Segnit has an appealing authorial voice: funny, friendly and authoritative -- Evening StandardSegnit is a brilliantly clever cook who sometimes seems to have eaten every great dish in the world, but the real joy is her exuberant voice, which feels like listening to a witty friend * Sunday Times *Book of the decade, if you ask me... Every cook should have it -- Elisabeth LuardKnowledgeable and humorous, with a focus on flavour and technique, this cookbook is informative, useful and sure to become a kitchen bible to many -- Guardian * ‘Best Books of 2018’ *In a year that’s been a bonanza for cookbooks, this is the one I’d put top of my list * Independent *Want to graduate from a rigid recipe-follower to an instinctive, ingredient-led cook? Niki Segnit shows you how * Waitrose Food *What makes this book really special, just like The Flavour Thesaurus, aside from Niki’s impressive expertise, is her humour and personality. It’s a joy to read -- Olive magazineA textbook you'll turn to for all your culinary core techniques and queries * Good Housekeeping *It’s a book you’ll buy not so much for the recipes, though there are plenty, but the insights it will give you on how the whole process of cooking works... a cracking read -- Fiona BeckettOne of the most exciting cookery books I've read this year * Literary Review *Niki Segnit is back with a new cookbook to break the mould (again) * Huffington Post *It is an absolute triumph, want to take a week off work to read it and cook as I go... cannot recommend enough! If you loved The Flavour Thesaurus, this is basically Christmas -- Rukmini IyerLateral Cooking is a beautifully simple book that just makes sense. I’m hooked again -- Kenny TuttNiki Segnit's Lateral Cooking is a spectacularly good cookbook. If it were a novel, it'd be a shoo-in for the Booker -- Elisabeth Luard * The Oldie *It’s a clever idea... a fabulous read -- Harry Wallop * The Times *Gorgeous, informative book -- Chef Valentina HarrisThis should be alongside The Silver Spoon and Le Repertoire, that's where it's going on my shelf -- Mat FollasA collection of ideas and inspiration – my kind of thinking -- Frances QuinnShows, more effectively than any other cookery writer to date, how one thing in the kitchen leads to another * Times Literary Supplement *A cookbook full of open-ended recipes -- Yotam OttolenghiAn enjoyable read -- Delicious magazineThis isn’t a reference book, it’s an engrossing read for foodies * What’s Hot Blog *A cooking bible... a must-have in every kitchen, I’m blown away! * Amy Treasure Blog *From the author of The Flavour Thesaurus comes this collection of recipes arranged on a continuum, meaning simple tweaks give you a whole new dish * Domestic Sluttery *It’s her humour, stories and thoughtful research that make this much more than simply a cookbook * IndyEats (independent) – Cookery Books of 2018 *It's fascinating and engrossing. It makes you want to cook more - and there can be no higher compliment * Ms Marmite Lover Blog - Cookery books of 2018 *A wonderfully simple idea... but It’s her humour, stories and thoughtful research that make this much more than simply a cookbook * Independent (App edition) *

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Book Synopsis'This is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well.' YOTAM OTTOLENGHI'Meat-Free Mexican proves that you don't need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home. Thomasina never fails to inspire and this book is no exception. I can't wait to try these dishes!' GORDON RAMSAY 'Recipes filled to the brim with bold, beautiful, colourful & exciting flavours. Tommi has a real knack for creating happy making food. I want to eat everything in this book.' SKYE GYNGELL'Vegetable recipes to blow your mind and thrill your tastebuds.' DIANA HENRY'Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes.' ALICE WATERS'Every time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all!' SANTIAGO LASTRAHeap flavour onto your plates and fill your kitchen with Tommi's Mexican-inspired vegetarian and vegan recipes. Celebrating fresh, seasonal vegetables, earthy pulses and bold herbs, this is an enticing collection of recipes that are simple enough to cook every day and delicious enough to cook for feasts, with seasonal and dairy-free swap-ins to cater for every month and diet. Starting with breakfasts to savour, Tommi then moves through mouth-watering tacos, spectacular salads, comforting enchiladas, dishes for speedy weeknight joy and a range of crowd-pleasers, all to be laden with smoky salsas, fiery chilli oils and earthy moles to layer texture and taste. With outrageously tempting cakes, tarts and puddings, plus a whole host of thirst-quenching drinks to see you from first light to sundown, there's something for everyone here.Trade ReviewMeat-Free Mexican proves that you don't need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home. Thomasina never fails to inspire and this book is no exception. I can't wait to try these dishes! -- Gordon RamsayThis is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well. -- Yotam OttolenghiThomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes. -- Alice WatersVegetable recipes to blow your mind and thrill your tastebuds. -- Diana HenryRecipes filled to the brim with bold, beautiful, colourful & exciting flavours. Tommi has a real knack for creating happy making food. I want to eat everything in this book -- Skye GyngellEvery time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all! -- Santiago Lastra'This is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well.' -- Yotam OttolenghiMeat-Free Mexican proves that you don't need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home. Thomasina never fails to inspire and this book is no exception. I can't wait to try these dishes! -- Gordon RamsayRecipes filled to the brim with bold, beautiful, colourful & exciting flavours. Tommi has a real knack for creating happy making food. I want to eat everything in this book. -- Skye GyngellVegetable recipes to blow your mind and thrill your tastebuds -- Diana HenryThomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes. -- Alice WatersEvery time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all! -- Santiago Lastra

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