Food & Drink Books

Book SynopsisThe Great British Bake Off: Kitchen Classics showcases 80 sumptuous bakes inspired by the show''s most popular signature themes - Cake, Biscuits, Bread, Pastry, Patisserie, Dessert, Chocolate and Free-from - taking the best classic recipes and reinventing them to create the most gorgeous, flavourful and indulgent bakes.Throughout the book, Paul, Prue and the 2023 bakers themselves show you how to turn a signature into something truly special. Among the many transformations, Victoria sponge becomes a four-tier, zesty extravaganza; a brioche-style babka turns savoury with kale pesto and red peppers; and the cherry Bakewell is reimagined as an irresistible fondant fancy.Page after page, this book is packed with ''new'' classics that will draw family and friends to your own kitchen table time and again.

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Book Synopsis''The go-to book, packed with 100 delicious and easy-to-follow recipes'' - Athletics WeeklyWritten by bestselling author and nutritionist Anita Bean, packed with 100 delicious, easy to prepare recipes many of which are suitable for vegans and featuring attractive food photography, this book is for anyone who works out regularly and is looking to exclude meat from their diet. The way we eat is changing. More and more of us are opting to eat less meat. And this includes people interested in sport either vegetarians, or those of us simply looking to cut down on our meat intake. Eating well to support a training regime presents its own challenges but you can eat healthily and reach your sporting potential without eating meat. This book shows you how to achieve your goals. Many athletes interested in adopting a meat free diet are worried about not getting the right nutrients to build muscle or perform well, and don't know exactly what they should be eating inTrade ReviewBest-selling author and nutritionist Anita Bean has created a fresh-faced, informative guide for athletes who look to replace meat with equivalent nutritious foods…Well-designed with enticing images, this is a must for any athlete's bookshelf, whether you eat meat or not * Running Magazine *...the go-to book, packed with 100 delicious and easy-to-follow recipes * Athletics Weekly *The overriding concern for many who are interested in adopting a meat-free diet is that they will not get the right nutrients to build muscle or perform well, and don't know exactly what they should be eating in place of meat and other animal products. This is the go-to book for such advice. * Athletics Weekly *The Vegetarian Athlete's Cookbook shows why vegetarianism could actually boost your health, sports performance and longevity. * Outdoor Fitness *The Vegetarian Athlete’s Cookbook demonstrates how to achieve maximum strength and muscle-building potential without relying on meat… contains more than 100 vegetarian and vegan recipes, from shakes to puddings, each of which comes with a full nutritional analysis * The Scotsman Magazine *Worried a veggie diet won't support your training regime? Anita Bean's latest book The Vegetarian Athlete's Cookbook will convince you otherwise. * Women's Running *For years, vegetarian athletes were the exception rather than the norm, but not anymore, says Anita Bean * Athletics Weekly *A vegetarian bodybuilder might have seemed like an oxymoron before athletes such as Anita Bean... After a brief myth busting, Bean gives more than 100 vegetarian and vegan ideas from walnut burgers and black bean tacos to simple hummus and “recovery shakes” * Toronto Star Touch *Anita Bean explains how to fuel high-level exercise with plant-based foods. Whether you're a long-term veggie or just want to eat less meat, the dishes look stunningly good (think falafels, dhals, burgers) — no clean-eating nonsense and not a chia seed in sight! * Cycling Weekly *You don't have to be an athlete to benefit from these filling meals, created by sports nutritionist Anita Bean for active people who want to eat less meat * Healthy Food Guide *Table of ContentsIntroduction PART 1: VEGETARIAN SPORTS NUTRITION GUIDE 1 Why no meat? 2 Maximising your performance without meat PART 2: THE RECIPES 3 Breakfasts 4 Soups 5 Salads 6 Main Meals 7 Desserts 8 Sweet Snacks 9 Savoury Snacks, Smoothies and Shakes References Resources

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Book SynopsisNothing evokes the sultry pleasures of the Mediterranean more than a leisurely meal made with fresh, sun-soaked ingredients. This stunning collection includes vibrant recipes from Turkey, Morocco, Spain and the Balearics, Italy, Greece and France. Dishes include Kleftiko, Pizza Fiorentina, Paella, Pomegranate Broth, and Lamb Shanks with Cannellini Beans. There is also an extensive dessert section, featuring delights such as Honey-Baked Figs with Hazelnut Ice Cream, Tiramisu, and Chocolate Ravioli with White Chocolate Filling. Most dishes use ingredients that are readily available, ensuring that even those with a busy lifestyle can enjoy Mediterranean cuisine at home.Table of ContentsBeverley Jollands is an experienced writer and editor who has studied Mediterranean history and culture. In this book, she brings together her love for the area and an appreciation of its heritage of great food.

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Book SynopsisAn immediate new classic from Nigel Slater. Over 250 recipes, moments and ideas for good eating, with extra-special seasonal sections for quick, weeknight eats.The third instalment of Nigel Slater's classic Kitchen Diaries series, A Year of Good Eating explores the balance and pleasure in eating well throughout the year. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel's most recent bestseller Eat. A salmon pie with herb butter sauce or an asparagus and blue cheese tart for when you have time to cook; roasted summer vegetables with sausages or quick baked eggs and greens for when you need to get dinner on the table fast.With Nigel's characteristically simple recipes and inspiring writing, this new book will make good eating a joy, every day of the year.Trade ReviewPraise for Eat: ‘Nothing was ever going to come close to Nigel Slater’s “Eat”. An instant classic’ Cookbook of the Year, The Times This year’s smallest yet fullest cookbook is from Nigel Slater … ‘Eat’ reminds us that he remains the UK cookery writer who breaks new ground as regularly as a mole.’ Rose Prince, Daily Telegraph, ‘Books of the Year’ ‘There’s nobody better than Nigel Slater at making cooking seem a relaxed, modest and wholly enjoyable affair … This chunky, easy-going book continues that approach in 400-plus pages which never run out of inspiration’ Daily Mail ‘It may look ‘little’, but this is a great thick chunk of a book, beautifully produced, containing more than 600 recipes’ Carolyn Hart, Telegraph ‘Eat is the most beautiful yet … You could cook from this book for years, needing no other, and the dishes are so delicious you might not even want another’ Elfreda Pownell, Spectator ‘This isn’t a book about practicality, or a new concept, or seasonal eating, even though it embraces all these things. As with his wonderful “Kitchen Diaries”, this book is about what we love to eat – whether it’s ‘thickly cut salmon, generously-spread cream cheese, a golden chewy bagel’ or a salad of apple, ginger and endive. Buy this if not as a present for yourself, at least for your kitchen’ Harper’s Bazaar ‘This is fast food in the best sense; and the bright yellow, cloth-bound volume could quickly become your everyday go-to cookery book’ The Times, ‘Books of the Year’ ‘A stout little stocking-filler enticingly bound in saffron cloth … dense with Slater’s signature, hearty-modern recipes, suggestions for variations and appetising photographs. A book to keep in a drawer at work, for mid-week meal inspiration, or for a guilty afternoon exercising your appetite when the boss isn’t looking’ The Sunday Times

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Book SynopsisWinner of the Andre Simon Food Book Award 2011The ultimate baking compendium from Dan Lepard, the country''s foremost baking guru.Dan Lepard's innovative and earthy approach has made him the baker that every top chef wants in their kitchen, and with this utterly dependable how-to-bake book you'll be baking cakes, pastries, breads and cookies like never before. Collecting together Dan's best recipes and mixing science with old-fashioned kitchen wisdom Dan has tried and tested almost every baking technique out there.Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, Short and Sweet uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances.If baking is therapy then Dan is your life coach. He'll show you how to improve, what to work on, how to take what isTrade Review‘Dan is by far the most imaginative and creative baker I know.’ Yotam Ottolenghi ‘Just when I think I’ll never need another cookery book along comes Dan Lepard’s Short & Sweet to tease, delight, beguile and tempt…This man has never, ever let me down’ Nigel Slater ‘One of my cookery heroes, Dan's baking expertise is second to none. His recipes ooze originality, precision and above all, irresistible deliciousness.’ Sarah Randell, Sainsbury's Magazine ‘Dan Lepard is to baking what Lewis Hamilton is to Formula One.’ Jay Rayner, Observer ‘Dan demystifies the baker’s art with such enthusiasm and unapologetic pragmatism that all kinds of seductive treats become instantly achievable.’ Hugh Fearnley-Whittingstall ‘Mr Lepard, I love you.’ Nigel Slater

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Book SynopsisThis vibrant book brings together the authentic cooking styles of Spain, Africa and the Middle East in a collection of more than 300 recipes. All the archetypal dishes are featured, including the much-loved and appetizing Middle-Eastern mezze dishes such as Falafel and Houmus, slow-cooked Moroccan tagines and vibrant Spanish paellas, but also exotic dishes such as Joloff Chicken and Rice, from west Africa, and Tanzanian Fish Curry. Containing 1400 photographs, these easy-to follow recipes, with step-by-step instructions and professional tips, make a superb resource of ideas, and a perfect instructional guide.

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Book SynopsisThe gastronomic culture of Puglia captured in 80 recipes. But Puglia in Cucina is not just another cookbook: it offers an authentic insight into Puglia’s culinary art and culture, side by side with a photographic journey through the region. Alongside traditional fare are recipes with a touch of creativity, as well as invaluable advice on pairing with local wines. The book includes an entire section on wines from historic wineries, as well as a few new arrivals, and another section is devoted to the herbs of Puglia. The cuisine of Puglia comes from both the land and sea. Its ingredients reflect the nature of the region, coming together in dishes that are ’simple’ in the noblest sense of the world. The quality of these ingredients stems from farming and fishing traditions that are thousands of years old. And since so many of the dishes have the most humble origins, they are generally easy to prepare.

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Book SynopsisA gift-sized guide to the world-famous cuisine of Rome and Lazio region, all delectably photographed.

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Book Synopsis2016 was officially the year of gin in the UK, with sales topping 1 billion! The brilliantly botanical spirit is much more than tonic's sidekick, it's sophisticatedly sippable, and adds depth and flavour to any drink.This beautifully illustrated book will introduce you to a host of cocktails from the classic to the cutting edge, and showcase the versatile potential of gin.In Gin Made Me Do It, gin aficionado and cocktail maven Jassy Davis explains everything you need to know: how to choose the perfect blend, mix the ultimate martini, and deliver delicious cocktails for every occasion.From the perfect G&T and updates on classics like the Aviator and the Vesper, to a wide range of herbaceous cocktails, the recipes in this book are fresh, flavourful, and fun. 60 delicious recipes are illustrated with bright and beautiful original artwork in a book that makes a lovely gift for your friendsor yourself!Trade Review‘A well-illustrated cocktail book packed with classic and modern recipes’– The Observer

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Book Synopsis#1 International bestsellerI love Niklas's food, and it certainly makes me happy to eat it. Hugh Fearnley-WhittingstallWriting this book changed Niklas and Henrik''s lives, and it could soon change yours too. In writing HAPPY FOOD they re-evaluated everything that they had learned about food and stepped beyond the conversation around gut health to look at how the food we eat affects our brains and mental health, too. With so much going on in our daily lives, it''s often much easier to grab fast food than cook a meal at home, and as a result so many of us our suffering both physically and mentally. Within these pages Niklas and Henrik look at how we can get what we need on a deep and nourishing level.You won't find a more interesting and hands-on book about this subject. The unbeatable combination of Ekstedt's recipes and kitchen know-how with Ennart's research and flowing narrative, along with beautiful pictures and impeccable Nordic cooking, makes this book a must-have. Trade ReviewI love Niklas’s food, and it certainly makes me happy to eat it. It’s fascinating to see that the links between good food and good mood are backed by the latest science. All the more reason to tuck into these delicious dishes. -- Hugh Fearnley-WhittingstallWith a combination of scientific studies, advice and recipes, it's one of the most fascinating health-led food books around. * Good Housekeeping *Table of ContentsIntroduction Part 1: The gut and the brain – and how it all hangs together Why feel bad when you can feel good Crash course in gut bacteria Blood sugar blues featuring the leaky guts Food that causes inflammation and depression How stress affects your gut How do you eat to be happy? Part 2: Introducing superfoods The Mediterranean diet that bestows harmony The revenge of the bean and the potato Plug in the best fibre Replenish with live bacteria cultures Make your food colourful Emergency happy boost The new nitrate trend making guts happy All in one Recipes Index References

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Book Synopsis'I'm excited to share over 120 irresistible, no-fuss recipes that I hope will bring happiness into your kitchen. Each beautifully photographed dish celebrates the delicious ingredients and flavours I love, and which make cooking at home such a joy.'In this brand-new tie-in book to the BBC series, Love to Cook, Mary Berry will help you see your meals in an entirely new light. Every recipe is infused with her love of simple home cooking and fresh ingredients that feed the body and mind. Whether you're trying your hand at Mary's fragrant Kashmiri chicken curry or baking her mouth-watering Lemon limoncello pavlova, it's hard to beat the unique pleasure of making a dish from scratch and enjoying food with family and friends.

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Book SynopsisExpert tips and easy recipes for creating delicious food on your firepit barbecue Fire up the firepit and let's get barbecuing. As an experienced chef and food writer - and a dab hand with the barbie tongs - Ross Dobson knows a thing or two about cooking with fire. In this book his recipes are especially tailored to creating great meals on a firepit with a simple grill or hotplate. Ross shares tips on the best wood to use, foolproof instructions to tame the flame and make the heat last, advice on how to prepare food for the grill, marinades for tenderising and adding flavour, plus ideas for delicious butters, salsas, dips and breads. Over 90 recipes, for chicken, fish, pork, beef, lamb, vegetarian meals and vegetables, are simple to prepare, fun to cook and perfect for your firepit barbecue... Whether it's fragrant chicken parcels for a healthy midweek family dinner, whole trout with lemon and dill for Sunday lunch, or spicy beef kebab

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Book SynopsisThe stunning debut cookbook from Michelin Star chef and Great British Menu champion Tommy Banks.Roots is a glorious celebration of the key ingredients grown, foraged and preserved by Tommy close to his award-winning restaurant, The Black Swan in Oldstead, North Yorkshire. Influenced by the rhythms of the land he farms, he renames and redefines the seasons into three growing groups and shares creative recipes, preserving techniques and ideas on using these ''root'' ingredients all year round. Beautifully shot throughout the shifting seasons the images showcase recipes, the ingredients and the landscape from which they hail.Trade ReviewA truly original and special take on foraging and seasonal eating * Caroline Sanderson, The Bookseller *Tommy Banks is a great chef, practising what he preaches about home grown produce cooked with love. * Prue Leith *This book, like the author is notable for its integrity * Jeremy Lee, chef-proprietor of Quo Vadis and Guardian Columnist *Tommy Banks is one of the finest chefs working in Britain today. Roots defines his approach to cooking, based on ingredients sourced from a few miles around his restaurant, and transformed by his vision, skill and originality * Matthew Fort *Roots is gloriously, fervently seasonal, revelling in challenge of the hungry months as much as the abundance of late summer and the glut of autumn. Other chefs pay lip service to the seasonal and local mantra: Banks embraces it heart, soul and plate. Gems of simplicity share pages with more complex recipes: Banks values them both equally * Xanthe Clay, The Telegraph *The most serious and interesting cookbook of the season is, by some distance, Roots * Melanie McDonagh, Evening Standard *An uplifting read from a flourishing chef * Restaurant magazine *

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Book SynopsisNew York Times bestseller IACP and James Beard Award Winner “Spectacular is the word for Keller’s latest . . . don’t miss it.”—People “A book of approachable dishes made really, really well.”—The New York Times Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.Trade ReviewNew York Times bestseller “Accessible and dazzlingly beautiful. . . . This collection is what legions of Keller fans have been waiting for, a book that allows them to replicate the merest glimmer of his culinary genius in their own homes.” —Publishers Weekly, starred review “Spectacular is the word for Keller’s latest . . . don’t miss it.” —People “Fun and approachable.” —Chicago Tribune “A book of approachable dishes made really, really well.” —The New York Times “High-class down-home cooking.” —New York Post “This is real, uncomplicated home cooking. [Keller] offers everything your could want . . . and lots of bright ideas that will make you a much smarter cook.” —Fine Cooking

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Book SynopsisEnjoy the taste sensations of Magnolia Kitchen at home. Bernadette 'Bets' Gee shares her delicious recipes, clever tips and decorating inspiration.

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Book SynopsisDiscover the distinctive tastes of this Scandinavian cuisine in this sumptuous new book with over 69 appetizing and authentic recipes. Provides a comprehensive guide to the classic ingredients of the country together with a fascinating overview of Danish cooking and eating traditions, with over 300 inspirational colour photographs

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Book Synopsis''Bobby''s oyster travelogue is an ambitious, one-of-a-kind piece that shines a spotlight on the extraordinary and the everyday of the industry. It''s the stuff that oyster bucket lists are made of'' Julie Qiu, In A Half Shell blog''A masterpiece'' Sandy Ingber, Executive Chef of the Grand Central Oyster Bar, New York''An amazing tome . . . The stories behind each oyster and location are informative, in depth, but, most importantly, fun'' Michel Roux JrThe oyster. Ostrea edulis. ''Edible bones''. The Great British oyster is deeply embedded in our geographical, historical and socio-cultural landscape. Five-thousand-year-old oyster shells have been discovered in the northern reaches of Scotland, and oyster shells are littered along the extinct riverbeds deep beneath the London of today. A highly prized delicacy of the Romans, the oyster has always been a class leveller: an everyman food of the poor during the Victorian age to a food of decTrade ReviewA great read, we love the book! Written with knowledge and enthusiasm * Si King (The Hairy Bikers) *A clever mix of food history, nature writing, travelogue and restaurant guide * The i *Part travelogue, part social history * Sunday Telegraph *A masterpiece. It is so interesting to read about oyster lore on the other side of the world. Being here in America, I tend to forget how many oysters are out there in other places, especially in the UK and Ireland. Thank you, Bobby, for bringing this world of joy to me and all the rest of America * Sandy Ingber, Executive Chef of the Grand Central Oyster Bar, New York *An amazing tome. It's a joy. The stories behind each oyster and location are informative, in depth, but, most importantly, fun. I shall never eat an oyster again in the same way, the knowledge impaired from this book will definitely enhance the eating * Michel Roux Jr, Le Gavroche *Bobby's oyster travelogue is an ambitious, one-of-a-kind piece that shines a spotlight on the extraordinary and the everyday of the industry. It's the stuff that oyster bucket lists are made of * Julie Qiu, In A Half Shell blog *This book is a rolling adventure of bike, sweat, salt, sea and oysters. A book full of history and love; love for the oyster and love for the coasts of the British Isles and Ireland * Margot Henderson, Rochelle Canteen *Bobby's storytelling puts you in his wellies, and makes me want to hop on a Triumph to explore the tastes, characters, and sights of the Oyster Isles . . . An instant oyster classic * Patrick McMurray, World Oyster Shuckin' Champion *To my mind, the best food book to be published this year. Bobby Groves's fascinating and beautifully written history of the oyster in the British Isles is meticulously researched. A captivating and utterly absorbing account of a young man's odyssey. A must-have, if you possess even the remotest interest in seafood and presented in a glorious old-school style. Divine * East Coast Avocet *A super book about a super food! Bobby Groves gives the oyster lover an insight into the social history of the coastline of our wonderful country * Brian Turner *

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Book Synopsis"...this book is a particular godsend to those who have only recently adopted the plant-free life, as well as those who are trying to cut down on meat consumption and boost intake of vegetables generally." - Nigella LawsonSimple, straightforward and delicious – Easy Speedy Vegan is the ultimate guide for plant-based mealtimes, bringing you 100 new recipes from bestselling author Katy Beskow. Easy to prepare, quick to cook and using readily available ingredients, this book is not only the go-to cookbook for new and established vegans, but also for home cooks looking for effortless ways to bring plant-based meals into their kitchen. The modern world of vegan cooking can often be confusing, but with a list of easy-to source store-cupboard essentials, useful kitchen equipment, details on common vegan substitutions and demystifying explanations of increasingly popular vegan ingredients (such as jackfruit and silken tofu) you’ll be able to produce delicious food, every time hunger calls. Whether you've got 10, 20 or 30 minutes, there’s something to satisfy at any time of the day, no matter how little time you have. This is feel-good, effortless food by an expert in vegan cooking – and the only plant-based cookbook you’ll ever need. Trade Review...this book is a particular godsend to those who have only recently adopted the plant-free life, as well as those who are trying to cut down on meat consumption and boost intake of vegetables generally. I’m sure long-standing vegans will be very happy with it too, of course, and indeed any of us who cook daily, often in a rush, have cause to be grateful for new ideas that are accessible, fast, and flavoursome. * Nigella Lawson *

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Book SynopsisTo accompany the major BBC Two series, Rick Stein’s Long Weekends is a mouthwatering collection of over 100 recipes from ten European cities. Rick’s recipes are designed to cater for all your weekend meals. For a quick Friday night supper Icelandic breaded lamb chops will do the trick, and Huevos a la Flamenca makes a tasty Saturday brunch. Viennese Tafelspitz is perfect for Sunday lunch, and of course no weekend would be complete without Portuguese custard tarts or Berliner Doughnuts for an afternoon treat. Accompanied by beautiful photography of the food and locations, and complemented by his personal memories and travel tips for each city, Rick will inspire you to re-create the magic of a long weekend in your own home.

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Book SynopsisEnjoy two of life’s greatest pleasures – coffee and alcohol – with this comprehensive guide to mixing perfect coffee cocktails. World-class mixologist Jason Clark will inspire, excite and educate you by taking you behind the bar for a masterclass in creating coffee-based cocktails. First take a journey into the history and craft of coffee, the world's most popular beverage, from crop to cup. Next follow his expert mixing tips aimed at everyone from keen beginners to bartenders working in the world’s best bars. More than 75 recipes follow, covering all styles of cocktails from stirred and shaken through to blended and blazed. Learn how to perfect simple classics such as Espresso Martini and Irish coffee or try your hand at technical modern marvels Cinnamon Toast Crunch White Russian and Whiskey Pour Over. With The Art and Craft of Coffee Cocktails in hand your daily grind will never be the same!

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Book SynopsisSail away on the most stylish of booze cruises, all from the comfort of your own home! In his World Cocktail Atlas Olly Smith serves up the best cocktail recipes the world has to offer. From the prohibition-inspired speakeasy drinks of the US to the art of the Japanese Izakaya, Italian spritzes and amaro, Mexican margaritas, Korean soju sippers, to Singapore slings and West Indian rum punches, every country has its own signature concoctions. Arranged by region, the recipes take you on a global tour: in Europe sip on a White Negroni or a Greek Sidecar. Travel the length and breadth of the Americas with a Reverse Manhattan, Mezcal Paloma and Tiki Espressotini. Journey around East and Southeast Asia with a Tokyo Mary or Soju Orange Seoul. Cool down with a Moroccan Mint Orange Julep or Malawi Shandy. And evoke memories of sun-kissed holidays with an Aussie Beachcomber, Fijian Flirt and Tahitian Vanilla Punch. With Olly’s insider knowledge and deft way with flavour combinations, you too can be transported to a beautiful beach or snowy peak, perfectly mixed drink in hand.

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Book SynopsisMaster the basics and experiment with innovative flavor combinations in this definitive guide to fermentation.Whether you’re seeking the health benefits of fermented foods and drinks or just want to take advantage of seasonal produce all year long, this cookbook takes the stress out of fermentation. Mastering Fermentation features over 100 delicious recipes, including fermented fruits, veggies, jams, pickles, kimchi, krauts, kombucha, hot sauces, and more. There is something for everyone, from novices making their first brines to seasoned fermenters hunting for more advanced methods.Inside you’ll find: 100+ delicious, easy-to-follow fermentation recipes Everything you need to know about the science and building blocks of fermentation Necessary equipment and tools you’ll need to successfully ferment Essential food safety and preservation tips Expand your fermentation repertoire with a variety of bold flavors in Mastering Fermentation.

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Book Synopsis'The best example of this kind of book ever written.' Wine Communicator Award judges'Exhaustive and intoxicating.' Jill Dupleix, Good Weekend'If there is one book that anyone wanting to learn more about Australian wine should have, this is it.' Huon Hooke, The Real ReviewThere has never been a more exciting time to drink Australian wine. Centuries of innovation and determination have led to an era of exceptional achievement in Australia, yet it is a country whose output is not matched by its scholarship. Until now. How to Drink Australian brings together global experts to answer its namesake question, offering sweeping, practical, and compelling insight to all aspects of Australian wine: exhaustive analysis of every significant region, stunning and detailed maps, bespoke illustrations and artwork, individual wine recommendations, hundreds of producer profiles, a fold-out region-by-region grape table and more, all curated with a reverence for Australia's first custodians. How to Drink Australian is the modern wine book that Australia (and a world of wine drinkers) has been waiting for.Jane Lopes and Jonathan Ross lead this important book, with contributions from Mike Bennie, Kavita Faiella, and Hannah Day, and original maps by Martin von Wyss.Trade Review'The wine book that the Australian wine industry deserves. Insightful, intelligent and in depth ... An instant classic.' NEIL PERRY, chef, restaurateur, and author'If there is one book that anyone wanting to learn more about Australian wine should have, this is it.' HUON HOOKE, The Real Review'How to Drink Australian is INCREDIBLE. The most comprehensive book on the best Australian wines. It's not an easy feat to bring together so much information, diving deep into the intricacies of the great regions, producers and terroirs of Australia. A must have on every wine lover's book shelf.' RAJAT PARR, author, sommelier and winemaker 'A refreshing take on Australian wine. Colour, facts, figures, personalities - all masterfully and sensitively interconnected.' PETER GAGO, Penfolds chief winemaker 'As an American sommelier, Australia was really one of those places that I thought was mostly full of funny critters and over-hyped wines. That is, until I met Jane and Jon - they showed me that this is a land of terroir and growers who rival many of their European counterparts. This book further solidified me falling in love with this wild continent so rich with history and a new generation of wines. An important read for both wine geeks and novices alike!' VICTORIA JAMES, sommelier and author 'Capturing all the complexities of wine in contemporary Australia is a massive job, but Jane and Jon and their team of collaborators have absolutely nailed it: How to Drink Australian is an exhaustive, insightful, invaluable new guide to what's going on right now in the vineyards and cellars - and, crucially, the hearts and minds - of winegrowers right across this dynamic country.' - MAX ALLEN, author The Future Makers: Australian Wines for the 21st Century 'As someone who has followed the Australian wine scene since 1992, it is about time for this great book by Jane Lopes and Jonathan Ross. So much has changed, not just in the past 30 years - the last 10 alone have been revelatory. To have them walk us through these changes and these wine regions, is so timely.' BOBBY STUCKEY, James Beard award winning Master Sommelier'Exhaustive and intoxicating.' JILL DUPLEIX, Good Weekend'There are plenty of books on wine, but it's safe to say this one is different. 500 pages and we still want to carry it everywhere.' AMELIA BALL, Dan's Daily'How to Drink Australian stands as a book of high refinement that elevates the history, intricacies, promises, and potential of Australia's place in the global wine conversation.' ROB THEAKSTON, Drinkhacker.comTable of ContentsIntroductionNew South WalesIntroduction Hunter Valley Central RangesSouthern New South WalesOther New South WalesVictoriaIntroductionYarra ValleyMornington PeninsulaGeelongMacedon RangesGippslandHeathcoteWestern VictoriaBeechworthRutherglenOther VictoriaTasmaniaIntroduction 254South AustraliaIntroductionBarossaClare ValleyAdelaide HillsMcLaren ValeCoonawarra & WrattonbullyOther South AustraliaWestern AustraliaIntroductionMargaret RiverGreat SouthernOther Western AustraliaQueenslandIntroductionAt a Glance Fold-out: Grape by Grape, Region by RegionConclusionThanksGlossaryBibliographyIndexIndex of ProducersConversion Charts

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Book Synopsis'A really beautiful and useful book.' Alex Jones'Relatable, simple and completely accessible' Daily Mail Weekend'Really good, proper advice.' Lorraine Kelly''A beautiful book, and really informative too.' Sophie Ellis-BextorWith over 40 delicious, healthy recipes alongside simple stretches, exercises and wellbeing tips, 4 Steps shows that you don't need lots of time or money to make every day that little bit healthier and a lot more fabulous. 'These are the small changes that make a big difference when it comes to putting your wellbeing first.' For the very first time, model, presenter and mum of two Tess Daly shares her take on simple ways to look and feel amazing, whether you're 17 or 70.Eat: Gut-friendly advice and 40 easy family-friendly recipesBreathe: Expert practices to unlock the healing power of breathMove: Exercises and stretches to help you stay energised and flexibleSleep: Ways to help you get that vital rest to recharge you, ready for each dayWith accessible lifestyle hacks and expert advice, alongside simple recipes that are both healthy and delicious, this book is your one-stop shop for better wellbeing every day.Trade ReviewIt's addictive. I'm going to make everything * Claudia Winkleman *These recipes are tried and tested. * Lorraine Kelly *A really beautiful and useful book. * Alex Jones *Tess has written a beautiful book with great, easy to follow recipes and advice from trusted experts, all built around the four pillars of healthy living she values the most. And looking at Tess I think they are working well! * Gabby Logan MBE *Recipes, advice, life hacks, exercises and breathing practices, along with expert guidance from trainers and nutritionists Tess has worked with over the years. * Louise Gannon, Daily Mail Weekend *'Deliciously healthy recipes' -- Fabulous * Sun on Sunday *'Great recipes... not overly complicated, healthy and delicious-looking.' * Rosie Green *'It's a beautiful book, and really informative too.' * Sophie Ellis-Bextor *

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Book SynopsisStart a breadmaking revolution right in your own home with the breadmaking experts at Ballymaloe.At Darina Allen's world-renowned Ballymaloe Cookery School, making the daily bread is a living tradition. Now Darina brings a new generation of home bakers on a journey to learn bread techniques, from simple yeast bread and speedy soda bread through to sourdough from scratch.The New Ballymaloe Bread Book will take the mystery out of breadmaking, passing on all the knowledge that you need to make superb loaves at home. An accessible and achievable collection of failsafe recipes for every kitchen.

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Book SynopsisBorn in Hong Kong but raised in Buncrana, County Donegal, Kwanghi Chan says that his food isn’t fully authentically Chinese, but neither is he. His book, Wok, is the first Irish-Chinese cookbook to be published. The recipes include some of Kwanghi’s favourite meals that he grew up with that kept him in touch with his Asian heritage and the food that he cooks at home now with his family. You’ll also find some of the fusion flavours that Kwanghi loves as well as dishes influenced by his travels to Asia, from the flavours of the street food vendors to refined three-star Cantonese dishes. Broken down into nine sections – dumplings, street food, rice, beef, pork, chicken, seafood, vegetarian and sweet – with three recipes in each section, Kwanghi is sharing his fusion Asian food with a wider Irish audience.Trade Review"Kwanghi Chan cooks the best Sichuan-style aubergines you can eat. He also cooks the best soy-braised five-spice chicken you can eat. Recipes for both of those dishes are in his debut book, Wok, and we can't think of two better reasons as to why you need - need - to have a copy of Wok in your kitchen. Thing is, though, that there is so much more in Wok, and we don't just mean the stupendous recipes. Wok is a story of profound personal resilience and determination, framed in the context of great food. It's the story of a child of divorce who remade himself in a strange country, and who has made himself one of those rare talents known today by his mononym: Kwanghi. You will cook the chicken and the aubergines, and everything else in Wok. And Kwanghi's story will touch your heart." - John and Sally McKenna, McKennas' GuidesTable of ContentsIntroduction; My pantry; My tools; Wok 101; Sichuan-style pork & chive dumplings; Chicken & spring onion potsticker dumplings; Pork & prawn steamed siu mei dumplings; Chicken wings, three ways; Spice bag bao; Chips with tom yum mayo; How to cook rice; Young chow fried rice; Crabmeat fried rice; Prawn & chorizo fried rice; Top tips for stir-fry success; Beef with green peppers & black bean sauce; Stir-fried chilli beef with pak choi; Beef chow mein on crispy egg noodles; ChanChan; Char siu (Chinese barbecue pork); Dan dan noodles; Fried pork chops with lemon sauce; A short history of sweet & sour; Cantonese-style sweet & sour chicken; Soy-braised five-spice chicken; Chicken & spring onion hot pot; Steamed hake with sizzling spring onions & ginger; Salmon teriyaki rice bowls; Scallops with glass noodles; Wok-fried tofu & green beans; Sichuan-style aubergines; How to fry in a wok safely; Fried potato bird nests with stir-fried veg; Chinese sweets; Chilled mango sago soup; Matcha green tea mochi; Banana fritters with rum & raisin ice cream

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Book SynopsisBecause making cocktails and canapes should never be a headache, discover over 100 classic or original cocktail recipes and 40 canapes to make – fuss-free and step by step! We believe making cocktails should be hassle-free, so we've prepared OVER 100 classic and creative recipes to make in a flash! Spend less time making and more time enjoying your drink with these easy-to-follow recipes. Each recipe is effortless to make for yourself or to treat your guests. Includes recipes for delicious non-alcoholic mocktails as well as 40 recipes for canapes to accompany your cocktail creations. This book is so much fun! The cocktails and canapes are so easy to make: no detailed recipes, just follow the photos! Bright and fun step-by-step instructions with beautiful photography.

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Book SynopsisWorld Cocktail Adventures is a virtual cocktail tour in book form by creative duo Loni Carr and Brett Gramse of The Whiskey Ginger. Each chapter focuses on a different spirit – tequila, whiskey, rum, vodka, gin and speciality – with a total of 40 unique cocktail recipes featured.What's the travel twist, you ask? Well, each recipe is inspired by a different destination around the world. You'll get a taste of the place's history and tourist attractions with a vintage-style travel poster to match, followed by a quick explanation of why Loni and Brett think the cocktail is best enjoyed in this location. Then you'll get the real goods with a fun cocktail recipe, tips on glassware and bartending, and an illustration of the final cocktail.This is a book for cocktail lovers and travel dreamers. You could be enjoying a Desert Road tequila cocktail and imagine yourself in Amarillo, Texas in the US, or sipping on a Fire and Ice whiskey cocktail inspired by Reykjavik, Iceland. There are also some bonus ideas for drinking games included.We’re asking you to come on an adventure... a cocktail world adventure! World Cocktail Adventures mixes travelling and drinking, muddles fantasy with non-fiction, and retells tales never told. Just remember, this book is meant to be used. It’s not your mum’s white couch. Write in it. Spill a drink on it. Pass it around. Love was poured into the making of it, and you can honour the creators by truly enjoying it.

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Book Synopsis"This incredible cookbook is truly extraordinary" – Gordon Ramsay"An epic tribute to the many beautiful cultures and communities of Latin America" – José AndrésA Travel + Leisure Best Fall 2021 CookbookThe most comprehensive and varied selection of recipes ever published from one of the most fascinating and diverse regions of the world – under the tutelage of globally renowned Peruvian chef, Virgilio MartínezRarely has the incredible range of cuisines from Mexico's tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Global star chef and Peruvian sensation Virgilio Martínez curates, with a personal deep dive into each region's food culture, culinary delicacies, and local ingredients. The result: more than 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences - indigenous, European, Asian, and beyond. Discover traditional and popular recipes for home cooks from Argentina, Belize, Bolivia, Brazil, Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Guyana, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Suriname, Uruguay, and Venezuela, with dishes ranging from iconic - Empanadas, Tamales, Arepas, Tortillas, Quesadillas, and Tacos - to lesser-known specialties - Chilean Disco Fries, Nicaraguan Squash Stew, and Ecuadorian Easter Soup.Trade Review"Fascinating ... shows how nearly identical dishes - such as rice and beans or tamales - take on different forms and names in neighboring countries." - Wall Street Journal "Peruvian chef Virgilio Martínez shares his vast knowledge and endless passion for the gastronomy and food ways of South America ... an impressive collection of South American cuisines." - Fine Dining Lovers "This volume isn't just a cookbook - it's a historical and culinary map of Latin America." - Afar "Filled with more than 600 recipes ... plan to cook your way through at least a fraction of the cookbook." - Conde Nast Traveler "A permanent fixture in my kitchen." - Conde Nast Traveler "Lose yourself in the vibrant wonders of Latin America with this first-class book." - The Independent "A scrumptious tribute to and celebration of Latin America." - Cool Hunting "Lively, entertaining, and surprisingly navigable." - Eater "The recipes are supplemented with ... a closer look at traditional dishes and important ingredients." - Epicurious "This labor of love will appeal to readers interested in exploring the diversity of Latin American cuisine." - Publishers Weekly "Exhaustive ... celebrates the remarkable range of Latin American cuisine." - Time Out "A fascinating book to read... also an easy one to cook from." - TLS "Brings to live the food, recipes, and their myriad influences, from indigenous to European, Asian and beyond." - Stylist "Impressive." - Hot Dinners "A treat for travel-minded cooks." - Country & Town House "Dives deep into each region's food culture and local ingredients." - Thrillist "Martinez explores an extensive range of dishes from each region effortlessly." - Le Cordon Bleu

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Book SynopsisIn Everyday Harumi, now reissed as an attractive jacketed paperback, Harumi Kurihara, Japan's most popular cookery writer, selects her favourite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Using many of her favourite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to stylish living and eating. Every recipe is photographed and includes beautiful step-by-step instructions that show key Japanese cooking techniques. Texture and flavour are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard.Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.Trade ReviewHarumi Kurihara is Japan's answer to Delia Smith. She is hugely popular and her recipes are homely and easy to follow - DeliciousAn unrelenting culinary force in her native land - the GuardianMs. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan ... Her food ... has both a delicate balance of flavours and a stylish mashing of influences - The New York Times

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Book SynopsisThe potentially toxic effects of sugar are now well known. This book shows how you can still eat the food you enjoy by replacing sugar with a natural sugar substitute. You'll find sugar-free, and therefore healthier, recipes for:- Brownies- Muffins- Sponge cakes and fruit cakes- Scones, pies and tartsThe delicious recipes in this book use xylitol as a natural sugar substitute, because it has benefits for your teeth, and for those with diabetes, and is much less fattening than sugar. Because xylitol is as sweet as sugar, you can use exactly the same amount of xylitol as you would use sugar in your baking recipes.

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Book SynopsisAccording to Ayurveda, our natural state is one of health, happiness and an inner sense of wellbeing. Health is defined as the body being clear of toxins, the mind at peace, calm emotions, wastes eliminated and organs functioning normally. In a busy and toxic world, our phyiscal and mental systems accumulate toxins causing deterioration in bodily functions.This book begins by introducing Ayurveda, its origins and characteristics, approaches and healing methods – the most extreme being detoxing. It analyzes our individual constitutions and needs – the doshas (kapha, pitta and vata) and examines the importance of our digestion for eliminating toxins. Armed with this vital information, the book moves on to mental and physical detox plans and routines, recipes and home remedies.The plans increase in strength from daily detoxes to the signature detox of Ayurveda: Panchakarma.Table of ContentsThe Five Ways of Healing • Balance:A Qualitative Approach to Life • Digestion: Agni and Ama • Mental Detoxes • Physical Detoxes.

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Book SynopsisVegan Choice Cookbook Award Winner 2022'Holly has a special ability to create mouth-watering vegan bakes that capture your imagination and attention - and being self-taught she is able to explain everything in a clear and easy-to-understand way.' - Kim-Joy, Great British Bake Off finalist'Holly has a gift for creating the most delicious baked goods. This book proves that going vegan doesn't mean sacrificing anything. Holly's recipes are simply exquisite.' - Best of Vegan'A must-have in your collection! Packed full of delicious classic and unique bakes and desserts for everyone and every occasion.' - Lotus Biscoff UKDiscover how to bake show-stopping, mouth-watering, heart-warming, incredibly delicious vegan cakes and bakes at home with Holly Jade.Recipes range from the simple (Chocolate Orange Fridge Fudge, Cookies and Cream Cupcakes and Peanut Butter Flapjacks) to the more ambitious (Honeycomb Doughnuts, Cherry Bakewell Tartlets and No-bake Biscoff Cheesecake) making this a book for anyone and any ability. Including essential step by step guides to icing and decorating, Holly gives you all the ingredients to take your vegan baking to the next level.'This book did not disappoint! It boasts amazing vegan desserts throughout and each page is just as scrumptious and delicious as the next. This is a must for any sweet tooth dessert lover!' - Naturally StefanieTrade ReviewHolly has a special ability to create mouth-watering vegan bakes that capture your imagination and attention - and being self-taught she is able to explain everything in a clear and easy-to-understand way. -- Kim-Joy * Great British Bake Off finalist *Holly has a gift for creating the most delicious baked goods. This book proves that going vegan doesn't mean sacrificing anything. Holly's recipes are simply exquisite. If you're looking for an amazing vegan baking book with the most decadent recipes, this is it. This book is the perfect gift for anyone who loves to bake. It'll make you want to run to the kitchen to try every recipe. * Best of Vegan *A must-have in your collection! Packed full of delicious classic and unique bakes and desserts for everyone and every occasion. * Lotus Biscoff UK *The Little Blog of Vegan has been a blog I have followed for some time now and the recipes are foolproof every time! They are definitely my go-to for all occasions whether you want to whip up a birthday cake or just a little Friday night dessert; The Little Blog of Vegan has you covered. The book did not disappoint! It boasts amazing vegan desserts throughout and each page is just as scrumptious and delicious as the next. This is a must for any sweet tooth dessert lover! -- Naturally StefanieBaking delicious, homemade vegan cakes never looked easier. I've been the biggest fan of Holly's recipes for years and this book just summarises her exquisite baking talent in one place. -- Victoria Magrath * In the Frow *

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Book SynopsisTrade Review“US actress Cornish and chef King are best friends who bonded over their love of food and self-care. This cookbook showcases a way a eating they called “pescan” – which is based on plant-based, dairy-free dishes, but also includes high-protein seafood and eggs.” -- The Bookseller"Pour yourself a glass of pinot grigio, put on some music, turn on the barbecue, and get ready to take a mini-holiday. Nothing tastes more like summertime at the Italian seaside than grilled fish in a fresh tomato, olive, and artichoke sauce with sweet basil sprinkled on top." -- Image

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Book SynopsisThe dad?s guide to getting dinner on the table; more than 80 unfussy, uncompromising recipes for weeknights and beyond. With a foreword byGwyneth Paltrow.I am a professional chef. I?ve spent twenty-seven of my forty years in some of the best kitchens in the world. . . . And still, when my daughter, Helena, asks, ?Dad, what?s for dinner?? it gets me every time.This is a book for dads (and moms, and grandparents, and caregivers, and anyone else who needs to get dinner on the table without cooking the same old thing again). It?s a book that believes ?kids? food? can, and should, mean more than just buttered noodles or chicken fingers. In its pages, chef David Nayfeld translate his decades of professional expertise into something that all parents can use to become more confident and creative in the kitchen, and better able to care for their toughest customers?their kids.The result is a collection of more than eighty hearty, good-for-you recipes the whole family will love, from Italian Sausage and Broccolini Lasagna to The Best Fricking Meatloaf in the World; from Tomato and Bread Salad (it still counts as a salad!) to Cuppycakes with Vanilla Buttercream Frosting.Nayfeld?s goal is to empower home cooks, giving them the tools, strategies (the wonders of batch-cooking!), and recipes to break a reliance on frozen foods and takeout. It?s a book that helps to bring families together at the dinner table and to raise more adventurous eaters. And, most of all, it?s a book that answers the all-important question: Dad, what?s for dinner? (or lunch, or breakfast, or . . .)

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Book Synopsis

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Book Synopsis'Love love love this book. It doesn't just simplify wine, it simplifies life. Essential reading.' – India KnightDo you frequently panic in the wine aisle and end up reaching for the same old thing. Every. Single. Time?Have you found yourself picking the bottle with the nicest-looking label?Do you automatically pick the second-cheapest wine on the list? Are you looking to extend your wine horizons beyond Pinot Grigio?You need The Knackered Mother’s Wine Guide. Come and explore the wonderful world of wine with drinks expert Helen McGinn. With tips on how to make the right wine choices for every occasion, from children’s parties (because adults need something fizzy too) to planning a wedding or matching wine with food, this book will help you to choose with confidence.Learn what to look for in the discount deals and discover the can’t-go-wrong crowd-pleasers, perfect reds to go with your Sunday roast, the best wine to drink with chocolate, plus some unexpected suggestions for your next night in. Wine is about far more than just what's in the glass (although that's important too); it brings us together and helps us to find a moment to stop, connect and share stories. This crash-course guide will help you know what to look for in fridge-door whites, store cupboard reds so that you can make the most of time spent together to raise a glass for a special occasion, or wind-down when the kids have finally gone to bed.Because life's too short to drink bad wine.Trade ReviewLove love love this book. It doesn't just simplify wine, it simplifies life. Essential reading. -- India KnightRaise a glass to this deliciously simple guide. -- Daily MailPresented in a humorous, chatty style this book is an intelligent, hugely informative wine guide and McGinn is certainly well qualified to pass on advice. -- Daily ExpressUseful, interesting and very funny - every woman who owns a corkscrew or knows about screw-caps needs a copy of this book. -- Victoria Moore, author of The Wine Dine DictionaryCall it a wine book if you will. It's also a book about contemporary parenthood. I heartily recommend it. -- Jewish ChronicleHer accessible and entertaining guide takes us through a ‘school year’ of simple wine lessons from an autumn term of cosy fireside reds to a summer ‘love-in’ of fruity outdoor favourites. -- Lancashire Evening Post

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Book SynopsisDelicious, healthy, simple recipes that combine the convenience of your slow cooker with your ketogenic lifestyle. As suitable for someone trying out the keto diet for the first time as it is for seasoned pros looking for fuss-free, tasty recipes for their slow cooker, this book will take the hassle out of meal prep and help anyone live a healthier ketogenic lifestyle without sacrificing on taste. The Keto Slow Cooker explains what the ketogenic way of eating is, how it can work for those with Type 2 diabetes, provides helpful menu plans and lists of essential store cupboard foods, and helps you calculate macros. Dairy-free options have been added to relevant recipes to ensure that the dishes are suitable for autoimmune issues also. Whether you''ve got a four-hour slot between picking up the kids or ten minutes in the morning before you head off to work to prepare something, these recipes are designed to fit around your busy lifestyle while making you healthier and happier.This is the perfect keto diet cookbook for busy people who want to live a healthier lifestyle using their slow cooker.

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Book SynopsisBritain''s foremost vegetarian cook and bestselling author, Rose Elliot, offers over 1000 simple and delicious recipes in this fully updated and beautifully illustrated edition of her definitive Complete Vegetarian Cookbook.Combining timeless classic dishes with modern recipes, Rose Elliot''s New Complete Vegetarian is an essential cookbook for every kitchen - whether vegetarian or not. As well as many mouth-watering main course recipes and imaginative side dishes, this book also includes hundreds of great pasta, pulse and rice dishes; tempting hot and cold desserts; pizza and bread making; and tried-and-tested cakes, biscuits and scrumptious teabreads.Rose''s practical and creative approach to cooking has been praised for over 35 years. Her easy-to-follow recipes and warm, unhurried writing encourage readers to try new flavours and attempt new recipes. She offers something for everyone, whether it''s a warming French Onion Soup or a filling Root Vegetable and Lentil Pie. In this impreTrade Review‘Every kitchen should have a copy’ – Metro, 9th March 2010 (one of the) books to inspire summer cooking.’ – Country Life ‘The queen of vegetarian cooking’ – The Green Parent Book of the Week in the Telegraph Magazine (May 2010) ‘Practically a bible for vegetarians everywhere, Rose's dishes will forever encourage and delight.’ – Cook Vegetarian “Fully revised and updated last year, this weighty tome has 1,000 recipes from the classic French onion soup to purple sprouting broccoli with lemon butter sauce.” The Independent (One of the Top 50 Best Cookbooks)

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Book SynopsisDo your ears perk up when you hear the telltale pop of a prosecco bottle? Do you think every drink is just a little bit nicer with bubbles? Prosecco is no longer just a sparkling wine, it's a cultural phenomenon, a party in a glass.This beautifully illustrated book will introduce you to a whole world of bubbly beverages, and showcase the potential of Prosecco. From the classic bellini and fresh fruit mimosa, to a wide range of sparkling cocktails, the recipes in this book are light, fizzy, and fun. 60 delicious recipes are illustrated with bright and beautiful original artwork in a book that makes a lovely gift for your friendsor yourself!

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Book SynopsisWhat a beautiful, rich, poetic memoir this is. Phyllis writes of longing, suffering, family, and food with such delicate power. Like the best chefs, she knows how to make a masterpiece from a few simple ingredients: truth, poignancy, and love. A wonderful book.' Elizabeth Gilbert, author of 10 million copy bestseller Eat, Pray, LoveBake. I bake for others. Belgian waffles, French toast, crêpes, chocolate chip cookies. When I cook, I am calm, I am confident. There is comfort in the logic.Chef and award-winning writer Phyllis Grant's life has been defined by food.First, as a dancer struggling to find her place at Julliard, when banana muffins with inch-thick streusel are the fuel for another day of training. Then, a lowly junior chef in high-pressure NYC four-star kitchens, as she masters the tarte Tatin and ice cream custard.Falling in love with her future husband and the garlicky tomato sauce he makes in his bare apartment.The quesadillas she can't stop eating in LA before she realisesTrade Review‘What a beautiful, rich, and poetic memoir this is. Phyllis Grant writes of longing, suffering, celebration, family, and food with such delicate power. Like the best chefs, she knows how to make a masterpiece from a few simple ingredients: truth, taste, poignancy, and love. This is a wonderful book.’ Elizabeth Gilbert, author of Eat, Pray, Love ‘Grant whips up moments of intense emotion and life with the briefest of words and images. Throughout it all, food is the life source, comfort, energiser and inspiration bursting from the pages a la Anthony Bourdain’s Kitchen Confidential.’ Stylist 'Almost more poetry than prose . . . At times breathtakingly painful and suffused with sadness, it's always fueled by food.'Independent ‘In epigrammatic, nearly poetic diction, Grant, a ballet dancer turned pastry chef turned damn fine writer, reminds us of how transformative the junctures where food and life collide can be … [She has a] keen attention to the sublime detail and a voice as eviscerating as it is lyrical.’The New York Times ‘Phyllis Grant writes sentences that send jolts through your body. This book is poetry. This book is truth. In structure and tone it's like nothing I have ever encountered. Every woman should read it and every man should read it, too, because it's about the reality of how we live our lives. I devoured it in a few hours and when I was done, I was crying on the train home.’ Jeff Gordinier, author of Hungry ‘Phyllis Grant has the voice of a poet and the sensuality of a cook. This very brave book makes you want to experience the world with equal intensity. As for the recipes…. completely irresistible.’ Ruth Reichl, author of Garlic and Sapphires and Comfort Me with Apples

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Book SynopsisThe Crème de la Creme Egg of Cookbooks!We've been on a cracking culinary quest to bring you 60 of the most ridiculously delicious Cadbury Creme Egg recipes the world has ever seen. So whether you've got a bake sale, a birthday or a brand-new box-set big night in, this book is for you! It's time to ditch those dull desserts and create a Cadbury Creme Eggstravaganza!

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Book SynopsisBethie's hungerpots will revolutionise mealtimes!'- Melissa HemsleyFrom pot to table in 20 minutes! Perfect for people who love food but lack time, hungerpots are simple, creative and stress-free.Make wholesome, homemade favourites including Sweet Potato Chilli, Chicken Katsu Casserole and Mac and Cheese, as well as sweet treats like Skillet Brownies and Apple Cobbler, all with zero ability required.Just pop all the ingredients in the pot, turn up the heat and enjoy!Chapters include: Pasta Rice and Noodles Plants and Beans Hungerpuds

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