Food & Drink Books

Book SynopsisMake the food that makes your dayWhat we eat has a huge impact on how we feel. From energy-boosting breakfasts to satisfying family feasts, the food you eat can transform your day. So I've created over 100 quick and tasty recipes that will put a spring in your step and have you feeling your best.With easy weeknight dinners and home-cooking hacks, energy-packed snacks and delicious food to feed a crowd, these nutritious meals are designed for energy and balance, and take the stress out of healthy home cooking.Packed with feel good food that everyone will love, it's never been easier to eat well.Joe Wicks was a number 1 Sunday Times Manuals bestseller in the w/e March 19th 2022

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Book SynopsisStep into a world of flavour and fun as award-winning ice cream maker, chocolatier and dessert chef Terri Mercieca reveals the magic behind her most sought-after desserts.It's time that ice cream claimed its crown as the ruler of desserts it conjures the most nostalgic of childhood memories, delivers a taste that stops you in your tracks, flooding you with sensory delight, and offers comfort in both our happiest and saddest moments. Ice cream is a true food for the soul.Whether you want to tuck into a scoop or two all by itself or as a complementary addition to a moreish dessert, Terri is here to show you that ice cream can be so much more than an icy tub of raspberry ripple from the supermarket. Each page is filled with secrets on upping your dessert game to make a full repertoire of delightful treats at home, including ice-cream sandwiches, impressive sundaes, classic puddings, and tantalizing tarts. From timeless recipes that warm your heart, to innovative creations that spark your

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Book SynopsisFrom healthy breakfast options to delicious family favourite meals, snacks and desserts, The Anti-Processed Air Fryer Cookbook has simple recipes to satisfy every craving. With 90 recipes to revolutionise your cooking and improve your overall health, this cookbook offers less processed versions of snacks, meals and nutritious fakeaways. It is the perfect cookbook for any home cook who wants to do away with UPFs in favour of eating real food, but with quick, fuss-free and inexpensive recipes. From meals and snacks like vegetable crisps, fish and chips and spaghetti and meatballs, to recipe basics like bread, you can enjoy all your favourites without concern of consuming heavily processed foods.Embrace the air fryer revolution and say hello to a healthier, simpler way of cooking!

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Book SynopsisThe first cookbook from one of the world’s most groundbreaking chefs and a pioneering restaurant on the Lower East Side—the story of Wylie Dufresne’s wd~50 and the dishes that made it famousWhen it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs, and introduced a wildly unique approach to cooking, influenced by science, art, and the humblest of classic foods like bagels and lox, and American cheese.  A cookbook that doubles as a time capsule, wd~50 is a glimpse into a particular moment in New York City food culture, embodied by a restaurant so distinct it inspired New York Times critic Pete Wells to compare its closing in 2014 to that of the notorious music venue CBGB, “with way nicer bathrooms.” With gorgeous photography, detailed recipes explaining Wylie’s iconic creations, and stories from the last days of the restaurant, wd~50 is a collectible piece of culinary memorabilia. Fans of Wylie, food lovers, and industry insiders who have been waiting for a chance to relive the excitement and artistry of wd~50 can finally do just that. Trade Review“Dufresne himself is a rock star of the kitchen, and his recipes here are clever and inspirational.” — Publishers Weekly (starred review)

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Book SynopsisJane Grigson was one of the most influential and prolific cookery writers of her generation. Much admired for her informed and accessible writing style, she made an important contribution to the resurgence of interest in British cookery. She died of cancer in 1990. Sophie Grigson is the daughter of Jane Grigson. She is well known as the presenter of numerous television series and the author of many bestselling cookbooks, including Food for Friends and Eat your Greens.Trade Reviewa splendid edition of this cookery classic. If your old copy is dog-eared, invest in this new hardback; if you've never read it, now's your chance * Woman and Home *If you don't already own a copy of this seminal book, now is the time to invest in our edible heritage made digestible by one of the finest writers we have ever produced * Lindsey Bareham, Evening Standard *The fineness of her writing means that I am as happy to have this book by my bed, where I can dip drowsily into her lyrical chapter introductions, as in the kitchen * Vanessa Berridge, BBC Good Food *

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Book SynopsisMaking your own baby food is not only more economical than buying commercial brands - you can be sure that your baby has only the best-quality ingredients. This essential collection of Annabel''s best ever purees features 100 quick and easy recipes that will make for a healthy and happy baby. From sweet and smooth apple, apricot, pear and vanilla, through savoury purees such as sweet potato with spinach and peas, to the autumnal delights of peach, pear and blueberry, all the recipes are suitable for babies aged 6 months and above, and are so tasty you will want to eat them yourself!Trade ReviewHealthy and imaginative, with easy, attractive recipes...also very practical * The Telegraph *One of the best food books from the baby food guru with recipes for first purees through to more adventurous ones. Set to become the bible. * Angels and Urchins *Annabel is truly amongst the best when it comes to creating tempting and nutritious children's food that would entice even the fussiest of eaters * Great Ormond Street Hospital *The children's food guru * Daily Express *Full of great recipes and easy feeding plans. * Mother and Baby *

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Book SynopsisThe fully updated and revised edition of Baby-led Weaning is a practical and authoritative guide to introducing solid food, enabling your child to grow up a happy and confident eater. It shows parents why baby-led weaning makes sense and gives them the confidence to trust their baby''s natural skills and instincts. Filled with practical tips for getting started and the low-down on what to expect, Baby-led Weaning explodes the myth that babies need to be spoon-fed and shows why self-feeding from the start is the healthiest way for your child to develop. Your baby is allowed to decide how much they want to eat, how to eat it and to experiment with everything at their own pace. Baby-led weaning is a common-sense, safe, easy and enjoyable approach to feeding your baby. No more purées and weaning spoons, and no more mealtime battles. Simply let your baby feed himself healthy family food.Trade Review"It sounds like common sense: after all, would you want to be strapped into a high chair and force-fed spoon after spoon of bland vegetables? It's surely much more exciting to be able to exercise a bit of control over your diet" Guardian "could radically simplify infant feeding" Daily Telegraph "[Baby-led weaning] makes life so much easier" The Times "I see many happy children, who choose their own food independently and eat at their own pace" Stefan Kleintjes, paediatric dietitian "the benefits are great" Independent

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Book Synopsis100 essential curries from Madhur Jaffrey - the Queen of Curry. This recipe collection - containing 100 full-colour photographs - is not only incredible value for money but the perfect introduction to mastering the art of curry making!''A classy production'' -- Sunday Telegraph Magazine''Exactly what I was looking for in a curry book'' -- ***** Reader review''A little treasure of a book'' -- ***** Reader review''Love this little book, full of easy recipes to follow in a very simple format'' -- ***** Reader review**************************************************************************************************Madhur Jaffrey is the unsurpassed Queen of Curry and here she has collected 100 curry recipes catering to all tastes and abilities.From dals to biryanis, spicy vegetable fritters to lamb shanks braised in a yoghurt sauce, vegetable pullao to silken chicken tikka kebabs and cTrade ReviewIt's not often that you find a collection of mini cookbooks that inspires you with so much confidence, but My Kitchen Table's series of 100 recipes by various chefs is a classy production. * Sunday Telegraph Magazine *

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Book SynopsisYotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @OttolenghiTrade ReviewIts this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians. * Time out *A riot of colours, combinations and characteristically striking flavours. * Waitrose Kitchen *Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating. * Grazia *Ottolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible – and infectious. -- Mina Holland and Dale Berning Sawa * Guardian *

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Book SynopsisMilton Crawford was born somewhere north of the Zambezi and west of the Rift valley in a small town in the middle of Africa. He has travelled the world in search of good liquor and in an attempt to outrun the hangovers that seem to follow him wherever he goes. He is an author and journalist, and in keeping with the most honourable traditions of the writing profession, a drinker of distinction. His previous books have been published under a more sober alias.Trade ReviewA nice play on the standard pairing of books and drinks * New Yorker *Not only is it full of fab recipes, it'll make you laugh too - no matter how terrible you're feeling * Cosmopolitan *This collection of meals designed to help mop up the toxins and return your skin colour to its usual pinkish winter hue is well-suited to a throneside location * Time Out *

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Book Synopsis'Best Mac 'n' Cheese this side of the Atlantic' Elle 'Worth getting messy for' MetroOver 50 recipes from the legendary Mac 'n' Cheese truck.Trade ReviewLegendary Mac N Cheese * Evening Standard Magazine *It's pure filth and I loved every mouthful -- Tim Anderson, Masterchef WinnerIf you love a bit of Mac N Cheese, then you will LOVE this fabulous new recipe book from celebrity favourites Anna Mae's, which has one golden rule in cooking: "Use loads of cheese. If you're not sure it's enough, it's not, add more." * Reveal *Book of the Week * Telegraph Food & Drink *A must for carb and cheese lovers * Ms Marmite Lover *

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Book SynopsisBring the bar to you and create the best gin cocktails and the very best flavour infusions from your own home. Ginspiration is here to be your guide to one of the UK''s favourite drinks. Reinvent classic cocktails, like the Martini and Gin Fizz, and try spectacular recipes from the mind of award-winning mixology maestro Klaus Rainer. Whet your appetite with tasting notes on 45 of the world''s best craft gins, each one accompanied by the story behind the distilleries and distillers, and guaranteed to make you want to try them all.Perfect for gin aficionados and aspiring mixologists alike, Ginspiration is the only book you''ll need to get your ima-gin-ation going and the drinks flowing!

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Book SynopsisThe ultimate course for wine lovers! Learn your sauvignon blanc from your chardonnay and your merlot from your grenache.Smell, swirl and taste your way to transforming from wine novice to expert. The pages of this wine book make a comprehensive, no-nonsense wine tasting course that covers every aspect of wine from grape to glass.Explore the nuances of your favourite red and white and discover new cultivars. Inside, you''ll find: - A dynamic course in understanding wine - through tasting and appreciation - with every subject given a high-impact visual treatment- A structure that reflects how people approach wine - talking, tasting, and buying wine come before exploring grape varieties and wine regions- All key wine subjects covered, shown, and explained in an easy-to-understand way- Themed tasting exercises are located throughout the book, encouraging readers to learn at their own paceFollow expert wine advice in the latest ed

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Book SynopsisA fully illustrated, practical guide that explains how to follow a sustainable approach to food and fashionLive sustainably with style – grow fruits and vegetables, cook them, create natural dyes, then make your own clothes with five full-size pattern sheets.Swap food waste and fast fashion for homegrown produce, delicious vegan dishes, and a contemporary capsule wardrobe with the help of fashion designer, dressmaker, and writer Bella Gonshorovitz. Focused around five crops (blackberry, nettle, onion, red cabbage and rhubarb) that can be foraged or grown in an allotment, planter, or container, Bella shows you how to embrace a holistic garden-to-garment lifestyle. Learn how to forage, sow and harvest with straightforward grow guides.Enjoy your produce with advice on the best vegan pantry ingredients and recipes for vibrant, flavour-packed dishes.Create natural dyes from your food waste to upcycle fab

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Book SynopsisThe ingredients we use in Caribbean cookery tell a story - and it''s a hugeswirling tale...The Pepperpot Diaries is Andi Oliver''s long-awaited first cookbook. Showcasingboth traditional and new recipes, cherished ingredients and vibrant flavours fromacross the Caribbean. Let Andi Oliver take you on an exploration of identity andheritage as she shows you how to create simple yet sensational dishes that willbring the unbeatable flavours of Caribbean cooking to your table.The story of food captured in this book will take readers on a journey around themelting pot of cultural influences, history and legacy that has uniquely shapedhanded-down and contemporary Caribbean cuisine. Through her travels in Antigua,Andi shares her deeply personal journey on reconnecting with the food she grewup eating - the flavours and ingredients that run through her heart and soul - andwhat the future might hold for Caribbean cookery. ThiTrade ReviewAndi Oliver shares the glorious diversity of Caribbean food -- Mark Diacono * delicious *Andi Oliver's debut cookbook is brimming with the delicious Caribbean flavours she is renowned for celebrating, incorporating her travels in Antigua to create a unique, excuberant culinary experience. * Liz Earle Wellbeing *Not just a cookbook - it's an exploration of heritage and identity, in which mouthwatering recipes for fried dumplings, shrimp fritters, chocolate goat curry and ackee, callaloo and saltfish are interspersed with essays and diary entries from Andi's extended stay in her ancestral home of Antigua. -- Paul Kirkley * Waitrose Weekend *Passionate, autobiographical and rammed with Oliver's infectious personality. I defy anyone not to love it. -- Tim Hayward * Financial Times - Best Summer Books of 2023 *A feast of Caribbean cuisine -- Richard Hopton * Country & Town House *Andi Oliver shares the glorious diversity of Caribbean food, influenced by the islands’ indigenous peoples as well as “those who have come and gone”. This is a personal book, communicating the experience of a black British woman drawn to her roots, and the recipes – tea-brined spiced chicken, sticky star fruit pork chops – are really inviting. As Oliver puts it, while there’s “a dark shadow in the story… in our food, there is light and joy and survival…” -- Mark Diacono * delicious BEST COOKBOOKS OF 2023 *Family and history told through plates of food. When Andi Oliver was stuck in Antigua for three months during the pandemic (her mother’s family is from there), it resulted in this, her first cookbook. All the Caribbean classics you hope for are here: fried dumplings; ackee, saltfish, callaloo; pepperpot; rice and peas; and roti. Many others, too. The dish I cannot wait to eat is the curry goat with chocolate. The hack I’ll use most often is the green seasoning. The recipes are punctuated with diary notes and stories (meet Vicky, the car-park meat-dealer, Sister Hector and Granny), all in Oliver’s warm, infectious voice. She is UK food’s best-loved personality, The Pepperpot Diaries can only add to that. -- Allan Jenkins * Observer Food Monthly - BOOKS OF 2023 *Broadcaster and chef Andi Oliver describes Caribbean food as ‘constantly evolving and bursting with flavour’. This warm, chatty book mixes tales from her own life with recipes from all over the Caribbean; highlights are chocolate curry goat, green banana and coconut dumplings, and a spicy rice pudding. A delightful guide to this vibrant cuisine. -- Constance Craig Smith * The Daily Mail *

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Book SynopsisBARNES & NOBLE BEST BOOKS OF 2023THE FOOD PROGRAMME''S BEST BOOKS OF 2023 - RADIO 4 CHOSEN BY JAEGA WISEBecome a gin expert and discover your own gin tasting experience.A relatively loose definition of gin has allowed for a boom in specialist gin distilleries and an ever-broadening range of floral, citrus, herbal, spiced, fruity, and umami gins. Originally sought after for its host of medicinal properties, curing (almost) everything from the pestilence to malaria, gin has seen many peaks in its popularity. But the spirit''s long history has at times been murky, its history firmly rooted in and tied to Empire, a slide into being known as mother''s ruin, and a large part to play in the rise of abstinence movements. It has not always been the carefree spirit we know today.Join award-winning drinks writer Anthony Gladman as he explores the story of gin, from ancient uses to its present-day renaissance, offers insight into the unique distillation prTrade ReviewThis Swiss Army knife of a book contains everything you need to know to enjoy gin. -- Daily Express * Daily Express *

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Book SynopsisAWW unlicensed buy-in. Susanna Unsworth is a London-based food stylist, recipe developer and writer. She trained at Leiths School of Food and Wine and has worked as a chef in restaurants and privately. She has contributed to many major publications and food brands, and is author of both The Complete Veggie Air Fryer Cookbook and The Complete Microwave Cookbook.

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Book Synopsis''This isn''t just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it''s a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who''d gone out there and made a difference. Her books are a triumph, and also a trophy.'' AA GILL, The Times''Mastering any art is a continuing process ...'' In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustratTrade ReviewIt will gladden the heart of all good cooks ...an alchemist's stone which enables any cook to turn base ingredients to gold -- Caroline Conran * Sunday Times *As close to a divine text as you can get -- Matthew Fort * Guardian *

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Book Synopsis''Colour-Fit is an amazing resource that helped me realise one of sports greatest achievements''Wes Morgan, Captain of Leicester City Premier League winning teamThe Colour-Fit Method has only been available to those in professional sport - a secret weapon for athletes to optimise body shape, health and performance. Now, Colour-Fit''s founder Dr Tom Little lets you in on the secret, too.The Colour-Fit Method is a revolutionary approach to nutrition and fitness. With over 120 recipes and meal plans, and multiple tailored training and nutrition plans to suit a range of goals, the simple, sustainable and evidence-based method outlined in The Colour-Fit Method will help you to look and feel better, perform at your best and lead a healthier and more active life.Dr Tom Little is a performance and health specialist with over twenty years'' professional experience. His Colour-Fit method has rapidly become a revolutionising force in

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Book SynopsisDripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on.   “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious.  So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef.  And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more.With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.

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Book SynopsisThe founder and CEO of the first home sous vide immersion circulator offers this collection of recipes to be prepared in the ôunder vacuumö temperature-controlled, slow steam cooker including Halibut Tacos With Avocado Crema, Pomegranate Molasses Short Ribs and Lemon Saffron Tart.

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Book SynopsisA stunning recipe book with easy-to-follow recipes, beautiful photography, charming good-humour and a wealth of information around the history of the pie from award-winning Pieminister - the creation of Tristan Hogg and Jon Simon - who have led the way in reinventing this great British classic for a new generation of food lovers. Guiding us through pie recipes for all seasons, and including sweet and savoury pies, this is the perfect choice for any foodie!''It is the honest good flavour of these pies I like so much'' -- Daily Telegraph''A book of delicious recipes for pies of all seasons'' -- Sun''A whole lot of pie love. Delicious'' -- Fork Magazine''You won''t believe that there are so many pies to be made: it''s great'' -- Choice Magazine''A beautiful book full of scrumptious recipes'' -- ***** Reader review''Yum yum!'' -- ***** Reader review''THE KING OF PIE BOOKS!'' -- ***** Reader review''This is Trade ReviewIt is the honest good flavour of these pies I like so much * Daily Telegraph *A book of delicious recipes for pies of all seasons * Sun *A whole lot of pie love. Delicious * Fork Magazine *You won't believe that there are so many pies to be made: it's great * Choice Magazine *We love this cookbook. It's the perfect book for the foodie in your life * Bella *

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Book SynopsisThe ultimate pasta cookbook; 100+ authentic Italian recipes, from the bestselling author, television icon, and doyenne of Italian cooking? (The New York Times).No one knows pasta like Lidia Bastianich. Through her bestselling cookbooks and award-winning television programs, she has introduced generations of home cooks to the wonders of Italy?s greatest export. Now, for the first time, she has compiled her decades of expertise into one essential volume: a veritable pasta bible.An utterly indispensable resource for every kitchen, Lidia?s The Art of Pasta is an encyclopedic guide to pasta in all its forms: from fresh to dried, from Old World classics like gnocchi and cacio e pepe to Italian American favorites like manicotti and lasagna Napoletana.Across more than a hundred recipes, Lidia showcases pastas of all kinds?stuffed, baked, and sauced; in soups and pasta salads; plus, of course, directions for making fresh pasta doughs at home. The definitive guide to cooking pasta, the book is filled with simple, authentic, flavor-forward recipes for everything from Amatriciana to Ziti.

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Book SynopsisDeepen your relationship with the natural world through more than 80 delightfully inventive recipes featuring seasonal ingredients, plus thoughtful essays, tips, and basic techniques for foraging, preserving, and cooking over an open fire.At a time when we urgently need to connect with the earth, Rooted Kitchen offers a fresh way to appreciate nature and the treasures it provides. Organized seasonally, you’ll find recipes to make the most of your farmers market or neighborhood foraging haul, such as a comforting Nettle Orecchiette with Sausage and Mint in spring (and how to use nettle leaves to make a nutritious, soothing cup of tea on chilly mornings); Nectarine Salad with Cucumber, Fennel, Feta and Herbs in summer; and Fire-Roasted Pumpkin Fondue with Chanterelles in fall.You’ll also find tips for harvesting ingredients, from mushrooms to nettles to edible flowers, along with preser

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Book SynopsisNEW YORK TIMES BESTSELLER • Celebrate reality television star and beloved bartender Ariana Madix’s journey from heartbreak to empowerment with 60 high-drama cocktails that are as strong and inspiring as she is. When Ariana Madix famously discovered her partner was unfaithful, the incident—known as Scandoval—captivated audiences worldwide. She has now reclaimed her power, channeling her pain into a resounding statement of strength and resilience in Single AF Cocktails, a collection of alluring drinks that follow the trajectory of a relationship that starts beautifully but ends in disaster. The newly solo Ariana serves up her own recipes and perspective in a unique exploration of the stages of a doomed relationship. In her own words, Ariana takes back the narrative of her very public breakup while inspiring others to find inner strength in their own troubles. Each drink tells part of the story from her point of vi

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Book SynopsisAn easy and accessible guide to making hard fizzy drinks?from seltzer and iced tea to kombucha and cider?at home from the author of True Brews.Imagine coming home from the farmers market and making a delicious batch of all-natural Strawberry Hard Kombucha. Or treating yourself to a Blackberry Hard Seltzer after picking a batch of blackberries during an afternoon walk. Or whipping up a few gallons of Mai Tai Hard Iced Tea to share at backyard barbecues this summer. And the best part? These homemade drinks are easy and budget-friendly, and expert homebrewer Emma Christensenhas got you covered!Whether you want to recreate your favorite canned drink or flex your own creative muscles with all-natural ingredients, Emmawill be with you every step of the way, ensuring every batch is a success. Hard Seltzer, Iced Tea, Kombucha, and Cider is chock full of helpful techniques and tips to make your own fizzy delights in no time. Choose from over 45 recipes organized from basic to adventurous, popular to off-beat, and low-ABV to higher ABV. Recipes include Yuzu-Plum Hard Seltzer, Mint Julep Hard Iced Tea, Blueberry-Pomegranate Hard Kombucha, Mulled Cranberry Hard Cider, and many more.Emma will soon have you strolling the grocery store and wondering ?Will it fizz?? with everything you see!

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Book SynopsisMary Bryant Shrader is the creator of Mary's Nest, a YouTube channel with over one million subscribers devoted to traditional cooking techniques using whole ingredients. In addition to her first bestselling book, The Modern Pioneer Cookbook, Mary's in-depth videos have helped thousands of followers on their journeys to creating nutritious and delicious foods. Her gentle, patient approach helps home cooks of all abilities cook simpler and healthier. Mary lives in the Texas Hill Country with her sweet husband, Ted, and their lovable yellow lab, Indy. Their son, Ben, is just a drive away. You can join Mary and her sweet friends @MarysNest.

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Book SynopsisNominated for the 18th annual Spirited Awards in two categories - Best New Cocktail or Bartending Book and Best Cocktail & Spirits Publication - presented by Tales of the Cocktail Foundation. How to Make Better Cocktails is a book for anyone wanting to improve their drinks-making skills. No gimmicks, no pretensions - just the skills, techniques and principles used by the best bartenders in the world.This book simplifies confusing terminology and complex techniques to unlock the magic of 70 classic and original cocktail recipes, and teaches you everything you need to know to master hundreds more. With a comprehensive introduction to everything from balance and dilution to how to achieve the perfect foam (and why a chopstick is an essential piece of kit), 70 recipes and a host of nerdy focus sections on hero drinks such as the Dry Martini and Daiquiri, this is the home bartender''s bible.

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Book SynopsisSimple vegan recipes to enjoy at home Bringing the restaurant's most delicious dishes to your kitchen, Mildreds Easy Vegan is packed full of punchy flavors and food that will satisfy even the most ardent meat eater. Designed for seasoned vegans and novices alike, this book has more than 115 simple recipes, as well as tips for how best to cook with plants. Contents include:Chapter 1: Brunch Including Tropical fruit buttermilk pancakes, Sweetcorn fritters and Kimchi grilled cheeseChapter 2: Sharing Including Hummus three ways, Whipped avocado & jalapeño quesadilla and Tempeh larbChapter 3: Light Including Grilled peach, tomato & Thai basil salad, Mushroom miso broth with gyoza and Smoky chickpea cobb saladChapter 4: Comfort Including Butternut arancini, Sweet potato macaroni cheese and Asparagus chick'n pot pieChapter 5: Bread Including Five spice tofu bánh mì, Persian jackfruit wrap and Portobello French dipChapter 6: Sides Including Harissa patatas bravas, Buttermilk ranch slaw and Lemon cashew riceChapter 7: Dressings & Pickles Including Whipped tahini, Quick pickled carrots and Green tahini dressingChapter 8: Sweet Including Carrot cake mug cake, Ice cream sandwiches and Chocolate barkChapter 9: Bakes Including Dark chocolate chip cookies, Chai banana bread and Ginger molasses cookiesChapter 10: Drinks Including Pink rose lemonade, Luxury hot chocolate and Pineapple negroni

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Book SynopsisRediscover the classic book that launched a thousand cupcakes.''This is for those days or evenings when you want to usher a little something out of the kitchen that makes you thrill at the sheer pleasure you''ve conjured up.''The classic baking bible by Nigella Lawson. This is the book that helped the world rediscover the joys of baking and kick-started the cupcake revolution, from cake shops around the country to The Great British Bake Off.How To Be a Domestic Goddess is not about being a goddess, but about feeling like one. Here is the book that feeds our fantasies, understands our anxieties and puts cakes, pies, pastries, preserves, puddings, bread and biscuits back into our own kitchens.With luscious photography, easy recipes, witty food writing and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family.Cakes - fTrade ReviewWhat this deliciously reassuring and mouth-watering cookbook shows is that it's not hard to bake a tray of muffins, or a sponge layer cake - but the rewards are high * Mrs D-Daily (Blog) *Like a great big hug from a warm aunt. Brimming with feel-good, easy-to-prepare sweet and savoury recipes your whole family will love… No kitchen should be without it’ -- Charlotte Smith-Jarvis * Eastern Daily Press *Part of a collection of reissues with stylish redesigned covers... Nigella's millennial masterpiece [is] home baking's sacred text. Not only will you want to eat everything in it, there's a fair chance you'll actually want to cook it too. Most importantly, the recipes are well written and rarely turn out disappointing results. * Guardian *Working mothers must give thanks to Nigella... What sets her apart from every other food writer is her empathy with working women and her realism... Every page of How to be a Domestic Goddess is imbued with warmth * The Times *How to Eat was sheer joy... Now she's done it again. If ever baking needed pepping up, Nigella does it * Daily Express *

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Book SynopsisFollowing in the tradition of the British Library Philosophy of series, this full-colour book explores the fascinating and diverse influences on our Christmas celebrations.A beautifully designed gift book, this is the perfect stocking filler, written by popular and best-selling author, Caroline Taggart.

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Book SynopsisA unique compilation of authentic home-cooking recipes from Cuba, reflecting the island's remarkable culinary diversityTrade ReviewAs featured in The Sunday Times '[One] of fall's top cookbooks.' - Wall Street Journal 'Pulling from Spanish, African, and Haitian influences, Madelaine Vázquez Gálvez and Imogene Tondre capture the mingling of different cultures with every recipe.' - Entertainment Weekly Online 'Each dish speaks to a moment in Cuba's history...The thoughtfulness behind these anthropological recipes is due to the fact the book's authors, Imogene Tondre and Madelaine Vazquez Galvez, are not just fantastic cooks but also food historians; the recipes are inspired by and made for home cooks.' - Food52 'Perhaps the most comprehensive compendium of traditional Cuban recipes to date — with an eye to preserving heritage techniques and preparations that are in danger of being lost in a fast-changing Cuba.' - Travel + Leisure 'This impressive overview of German cuisine—the type of encyclopedic cookbook that Phaidon does so well—is packed with the kind of comforting German recipes you might expect . . . But there are plenty of dishes that will challenge your assumptions about stereotypical German food, too.' - Departures 'Cuba: The Cookbook could not be more timely and necessary. Through illuminating text, vibrant photos, and mouthwatering dishes, Madelaine and Imogene skillfully share the history, memories, and stories of the Cuban people, and this collection will undoubtedly reverberate across oceans and continents.'– Bryant Terry, James Beard award-winning author of Afro-Vegan 'The ultimate guide to Cuban food... A compendium of Cuban home cooking, from golden arepas to rib-sticking stews, kaleidoscope-coloured shrimp cocktails to toothsome caramel custards.' – MrPorter.com 'Hefty and comprehensive. Stare at the images...and imagine a trip to Havana.' - Forbes 'On a mission to save traditional Cuban recipes, the authors interviewed Cuban chefs and elderly members of the community, and the result is this impressive tome. Interspersed with the traditional recipes are modern methods. There's a handy section on alternatives for any hard-to-find ingredients. With more than 350 recipes, it's a cookbook that just keeps on giving. ' - Choice

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Book SynopsisIce Cream Made Easy shows how to make luscious, creamy concoctions, light-and-airy yogurt mixtures and dairy-free ice creams, as well as refreshing fruit-filled sorbets, icy granitas and slushy drinks. And if that''s not enough, there''s a selection of dreamy toppings and sauces, plus some inspirational ideas for quick ice cream desserts.There are ices to suit any occasion (simple or stylish) at any time of the year from classic favourites like Vanilla or Chocolate to modern flavours like Strawberry Pavlova Ripple, Toasted Apple and Cinnamon, or Chunky Pecan and Maple.Don''t worry if you haven''t got an ice cream machine, as many of the recipes can be made by hand. Most are so easy to make and so scrumptious that you may not want to share them - you may want to indulge all by yourself!

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Book SynopsisJamie Oliver''s Food Tube presents The Cake Book, a collection of 50 deliciously inventive and exciting cake and cupcake recipes from Food Tube''s own Cupcake Jemma''Split up seasonally, you''ll have a wonderfully naughty treat to choose from, whatever the time of year - this book is crammed full of brilliant recipes'' Jamie Oliver____________As owner of Crumbs & Doilies, one of London''s most creative cake and cupcake bakeries, Jemma shows you the easiest everyday classics alongside four chapters of show-stopping seasonal cake recipes.With step-by-step instructions alongside handy hints and tips The Cake Book is a beautifully presented collection of recipes you''ll want to bake time and again.Recipes include epic layer cakes and cupcakes such as:- RASPBERRY RIPPLE- SUPER LEMON MERINGUE- RIDICULOUS CHOCOLATE- BLUEBERY CHEESECAKE- BUTTERED POPCORN- COOKIES & CREAM-

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Book Synopsis''National treasure'' Independent Nadiya''s very first cookbook is filled with all of her favourite recipes - from breakfasts to dinners, to a cake fit for the Queen . . . ____________The nation fell in love with Nadiya and her outstanding bakes when she won Great British Bake Off in 2015, now discover her incredible recipes - from innovative twists on traditional classics, to failsafe recipes for staple meals and bakes. Delicious, simple and unique recipes include: Best Fish Finger Butty Crumpets with Salted Honey Butter Wellington Sausage Rolls Cod and Clementine Curry Mustardy Kale Mac and Cheese Popcorn, White Chocolate and Peanut Slice And of course, ''Her Majesty''s Cake'', based on the delight she created for the Queen''s 90th birthday!With chapters ranging from ''Lazy Sunday Mornings'' to ''Midnight Feasts'', ''Snacks and Sharing'' to ''Dessert for Dinner'', you''ll find ideas for any time of the day, and for all the family. ''She''s baked her way into our hearts and hasn''t stopped since'' Prima

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Book SynopsisGrab an apron, and let's make some pasta!For most Italians, cooking is a way of life, and that is certainly the case for Gianluca Conte, better known as QCP. But what makes a dish authentically Italian versus Italian-American? Is it the ingredients? Is it the way the dish is prepared? The answer is layered (like a lasagna), and Gianluca is here to set this straight, one shot of olive oil at a time.You can't spend too much time on TikTok without coming across QCP. He's wild. He''s vivacious. And he knows what he's talking about when it comes to Italian food. In his debut cookbook, Italian/American, join Gianluca for a culinary journey that explores the two sides of his heritage, including recipes from his native Ischia (off the coast of Naples) as well as other regions of Italy and his American roots.From making fresh pasta from scratch to preparing the ultimate Chicken Parmesan, Italian/American will teach you everything you ever wanted to know about I

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Book SynopsisExplains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. This book includes 72 species we are most likely to come across during forays in Britain's forests and clearings. It also contains more than 30 simple mushroom recipes with colour photographs.Trade Review'The best guide to gathering and eating wild mushrooms there has ever been' Independent

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