Food & Drink Books

Book SynopsisPreserve your harvest and create amazing jams, chutneys and preserves out of fruit, vegetables and even flowers from your garden with Thane Prince''s Jams and Chutneys. This inspiring recipe book, from much-loved cookery writer and judge Thane Prince is packed with over 150 easy-to-follow recipes for making long-lasting sweet and savoury preserves to enjoy or give as a delicious gift. With a tasty mix of traditional preserving recipes, plus plenty of inspiring new ideas, you can pack your cupboards with jellies, marmalades, pickles, chutneys, cordials and relishes for all occasions. With recipes from mango jam to homemade tomato ketchup, and ingredients from raspberries to rose petals, Thane Prince''s Jams and Chutneys is the tastiest guide to the art of preserving for the whole family. Perfect for all aspiring jam-makers and cooks, Thane Prince''s Jams and Chutneys is the ideal step-by-step guide for anyone looking to create something uniquely d

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Book Synopsis“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying platters out the door. We’ll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside—so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house.” —from the Introduction   In all of Frances Mayes’s bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook,

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Book SynopsisThe long-awaited cookbook companion to The Wahls Protocol, the groundbreaking guide to reversing autoimmune conditions through diet, featuring over 125 delicious, nutritionally dense recipes.

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Book SynopsisClassic cookery writing from the award-winning food writer and author of bestselling autobiography, Toast'.The food in The Kitchen Diaries is simply what I eat at home. The stuff I make for myself, for friends and family, for Sunday lunch and for snacks. These are meals I make when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I'm feeling energetic, lazy, hungry or late. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions.'Much of it is what you might call fast food, but some of it is unapologetically long, slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p***.'Fast food, slow food, big eats, little eats, quick pasta suppers, family roasts and even Christmas lunch. It is simply my stuff, what I cook and eat, every day.'Trade Review'Nigel is a bloody genius.' Jamie Oliver 'The greatest cookery writer of them all.' Guardian 'The pick of the bunch … bubbling with ideas, suggestions, hints and personal opinions that genuinely help you to make your own mind up about how and what to cook.' The Times 'He's a genius.' Matthew Fort, Guardian ‘Slater remains the reigning champion, a writer incapable of uninspiring sentences.' Daily Express ‘No one writes more temptingly about food.' Independent 'My kitchen god' Red

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Book SynopsisPranzo is a celebration of Italian food and a Sicilian upbringing on the other side of the world capturing the spirit of simplicity, fresh seasonal ingredients and sumptuous colours and flavours. Guy Mirabella masterfully weaves his recipes, images and stories around the themes of generosity, love, tradition, life and food all the things that influence him in his cooking. Fresh and seasonal dishes are prepared with love and respect for the ingredients. From Ruby Red Roasted Plums with Marsala and Vincotto to Eggs in Purgatory with Broccolini via clam soups, hazelnut cakes, sfingi, rabbit stew, Chicken Diavola and more this is both rustic food to nourish and stir the soul but also beautiful food to linger over and share with loved ones. All of it presented in captivating style with an artist's eye for everything that is vibrant, colourful and joyous about life. Throughout the recipes, personal reflections on food, family, travels and Guy's Sicilian heritage are complemented by stunning photography and design. A story of growing up at Cumbrae Farm on the Mornington Peninsula and of an ancestry that informed his attitudes to food and life, this is a book to explore and fall in love with. And to cook from, again and again.

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Book SynopsisBritain's million-copy bestselling, hugely popular bakery is back with over 100 new tried-and-triple-tested recipes that celebrate home baking.This stunning new cookbook, including step-by-step photos and every foolproof recipe with its own image, offers some of the bakers' all-time favourite home baking recipes and brand new, inspirational ideas.Our love of baking has been handed down from generation to generation and this collection of gorgeous Hummingbird bakes includes delicious cupcakes, loaves, layer cakes, biscuits, sweets, roulades, pies, puds and savouries all with the unique Hummingbird twist.Pecan and Toffee Thumbprint Cookies, Custard Cream Cupcakes, and Strawberry Milkshake Cupcakes for afternoon tea; Pineapple Upside-down Cake, Blackbottom Pie, Raspberry and Jelly Roll and for dessert; Blueberry Buns, S'more Brownies or Pinwheels for a delicious pick-me-up; Red Velvet Roulade, Maple and Walnut Streusel Cake, and Chocolate Cake with Vanilla Meringue for something a bit sp

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Book SynopsisA collection of simple and sustainable recipes from farm to tableFeaturing inspiring stories from 20 people, Home Made celebrates everyone who makes and grows the food we eat. With over 60 recipes from Kate Humble''s kitchen table, you can enjoy simple, quick and fuss-free meals.CONTENTS INCLUDE:Snacks, Sides, Drinks & Other ThingsBaba ganoush with flatbreads; Iris''s Speculaas hot chocolate; Honey, almond & olive oil cakeVegetarianApple, cheese & honey tart; Frying pan pizza bianca with porcini mushrooms; Roasted tomatoes with ricotta & garlic butterFishChorizo, prawn & butter bean stew; Maple & miso baked fish with noodle salad; Thai-spiced fish stewMeatAll-in-one campfire hotdogs; Hoisin pork belly & cucumber in lettuce cups; One-pot spring chicken casserolePuddingsChocolate chip cookies; Plum tarte tatin; Tumbler lemon curd & raspberry ''cheeseca

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Book SynopsisThe chef behind the groundbreaking Brooklyn restaurant Bonnie?s shares over 85 recipes that showcase his unique style of Chinese home cooking, a mash-up of Americana and Cantonese classics inspired by the flavors of his childhood.As an American-born Cantonese kid, chef Calvin Eng grew up watching his mother, Bonnie, in the kitchen. Though he shied away from his culture as a kid, he later grew to love and embrace his upbringing, eventually opening Bonnie?s, which was praised as a top restaurant of the year by the New York Times and Bon Appétit.Salt Sugar MSG is an introduction to Cantonese cooking through an American lens, full of easy flavor boosts and practical tricks, drawing a thread from his mother?s cooking to what Calvin cooks for his own family today. Some recipes stick closer to tradition, like Sizzling Steamed Fish with Seasoned Soy Sauce, Ham Yue Yook Beng (Steamed Pork Patty with Salted Fish), and Ginger Congee, while others upend expectations, like Salt & Pepper Pork Schnitzel with Chinese Ranch, Fuyu Cacio e Pepe Mein, and BLT Fried Rice. While these dishes may not look especially Cantonese at first glance, they certainly taste like it.Written with his fiancée, Phoebe Melnick, Salt Sugar MSG is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese American family today.

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Book SynopsisA fresh new feel for this international best-selling guide to how the Hay diet (food combining) can improve health and vitality. With over one million copies sold worldwide, this is the ultimate guide to the health benefits of food combining from two of the most respected authors in the field, freshened up to attract a new, contemporary audience.A fresh new cover design, more modern look and updated text bring this classic guide to food combining up to date for the 21st century.This is THE classic guide to the health benefits of the Hay Diet, or food combining, from Doris Grant, a pioneer for the Hay Diet in the UK. The diet works by keeping starch foods separate from protein foods in the daily diet so foods can be digested more easily and general health is improved.This informative guide gives you an in-depth look at the wide range of health problems that food combining has been found to alleviate, including digestive disorders such as IBS and indigestion obesity ulcers arthritic Trade Review‘Within just four days my weight had dipped effortlessly.’Barbara Griggs, Vogue ‘I am sure that today I couldn’t cope with the work I do without the diet.’Sir John Mills ‘How to lose weight without really dieting’Anthea Hall, Sunday Telegraph

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Book SynopsisBudget-friendly (and gluten-free!) slow-cook meals that will satisfy the entire family.

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Book SynopsisRevel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.

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Book SynopsisWinner of the Guild of Food Writers Food and Travel Award 2017''This is a book to delight food lovers, travel hounds and history buffs alike.'' The Telegraph''As an armchair traveler, I was led by Caroline Eden''s firsthand account of journeys to the Uzbek city of Samarkand and other exotic destinations, then lured into the kitchen by Eleanor Ford''s fine recipes'' New York Times''A particularly expansive and ambitious example of the genre. Imagine a Lonely Planet guide to Uzbekistan and beyond, with a hundred recipes.'' LA Times''I am LOVING it! So interesting to see so many familiar but also lesser known recipes! Beautiful pictures too! Love the styling! Love it!'' Sabrina GhayourOver hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other''s cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Ca

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Book Synopsis'Inspiring, thoughtful and incredibly useful. Selin Kiazim thinks like a chef but writes for cooks everywhere.' – Diana Henry'Once again Selin has created a truly impressive mouth-watering entity. It’s fabulous and well-written, thoughtful and generous in its information.' – Peter GordonThree looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast — the fundamental building blocks that will transform a modest dish into the star of the show.Chef Selin Kiazim gives you the know-how on how to use ingredients from the store cupboard or fridge and combine them in a way that elevates every single element. Whether you want a simple midweek meal or a centrepiece to blow your guests' socks off, there's something for all occasions.Starting with a guide to the basic foundations of a dish, along with clever ideas for pickles, dressings and condi

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Book SynopsisQuick & Easy Air Fryer Cookbook presents over a hundred delectable keto-friendly recipes for air fryers. Table of ContentsAn Introduction to the Keto Diet Air Fryer Basics Breakfast Side Dishes Star Ingredient: Beef Star Ingredient: Chicken Star Ingredient: Pork Star Ingredient: Seafood Star Ingredient: Vegetables Desserts Doughs Sauces & Seasonings Index

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Book SynopsisA classic collection of healthy and delicious plant-based recipes from the Cranks kitchenSince opening their first restaurant in 1961, Cranks have been pioneers of vegetarian cuisine and champions of organic produce. Here, celebrated writer and chef Nadine Abensur presents over 200 classic meat-free recipes from the Cranks kitchen. From pumpkin and parsley risotto to aubergines with smoked ricotta, passion fruit ice-cream, walnut and raisin loaves and plum jam, every recipe is packed full of beautifully simple, natural ingredients that will nourish both body and soul. With advice on selecting the freshest seasonal produce, eating healthily and enjoying the experience of making mouth-watering food, THE CRANKS BIBLE is a celebration of vegetarian cooking and an essential resource for every home.Trade ReviewThis is vegetarian food at its most inviting. Instead of cliches, this is full of exciting, tasty recipes - DAILY EXPRESSThe new face of vegetarian cooking . . . bold, bright and beautiful - COSMOPOLITANAbensur's recipes emphasise healthy eating without any sacrifice in taste - TIMES MAGAZINE

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Book SynopsisFrom veteran cookbook author Robb Walsh, this definitive guide to the world''s most beloved condiment is a must-have for fans of dishes that can never be too spicy.Here’s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas—including riffs on classic brands like Frank’s RedHot, Texas Pete, Crystal, and Sriracha—plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes—including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you’re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook.

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Book SynopsisJames Beard Award Winner A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann-born in Patagonia and trained in France's top restaurants-abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing-and delicious-wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes-like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes-indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.

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Book SynopsisVoted ''The Best Cookbook Ever'' by The Observer Food Monthly, Richard Olney''s The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.A new, re-edited and checked, edition of the OFM's Best Cookbook Ever', 2010.Originally published in 1970, The French Menu Cookbook became an instant kitchen classic that redefined modern cooking.Written from Olney''s home in the hills of southern France, Olney takes the reader through spring, summer, autumn and winter with enlightening guidance on French wine, exquisite dishes, lucid instructions and inspired seasonal menus.The French Menu Cookbook includes 32 thoughtful menus from a simple Provencal lunch to an informal autumn dinner, an elegant winter supper and a festive meal for two. Each menu includes honest and enlightening explanations of how the French reaTrade ReviewThe perfect prose is as beautiful as the menus.-Rachel Cooke in The Observer Food Monthly Immaculate instruction. Glorious prose. Recipes for serious kitchen folk. My most cherished cookery book.-Simon Hopkinson [Olney] was a true genius in the kitchen, and his writing was as sensual and precise as his handling of ingredients. Let trumpets sound to mark the timely resurrections of this, one of his best-loved books.-Alan Davidson, author of The Oxford Companion to Food ‘Comes wreathed in compliments from people such as Simon Hopkinson, Alan Davidson and Prue Leith … reading it is almost enough in itself; for perfection, give it to someone clever enough to cook it all for you.’ – Telegraph Magazine ‘Meticulous in its advice, the seasonal menus and recipes are superb. Food writing as good as this is rare indeed.’ The Western Mail, No. 8 of the 30 best cookbooks of all time Henry Harris of Racine told FT Magazine that Richard Olney “writes so beautifully, you can lose yourself in his glorious prose.” The book was selected by The Week as one of the best cookbooks of 2010 – “this cookbook is the perfect introduction to (Richard Olney’s) ‘passionate and idiosyncratic’ approach to French cooking.” The Sunday Tribune (Eire) has called it a “seductive read for any Francophile, even better for one who can cook.”

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Book SynopsisCan you handle mornings without a brew? No? Multiply that. Imagine an entire population under a cloud of lethargy, unable to kick start their days. Now introduce coffee. Bingo. The brain moves into over-drive and it's time for empire building.So goes Stewart Lee Allen's crazy theory. Only thing is, after retracing coffee's journey to world domination - by train, rickshaw, cargo freighter and donkey - he has plenty of evidence to back it up.Stewart Lee Allen has filtered out the richest beans from coffee's hot and frothy history . . . serving up a steamy, high-energy brew that will stimulate you more than a triple-strength espresso.Trade Reviewthis is lively, interesting stuff, laced with dry wit and canny observations. * * Scotland on Sunday * *Stewart Lee Allen certainly delivers ... he cuts a caffeine-fuelled arc that runs from coffee's Ethiopian origins, through its Arabian distillation, across its European domestication, before terminating in a cross-country search for the worst cup of American coffee ... a funny book that takes some funny routes. * * The Independent * *Two parts travelogue and history to one part caffeine-fuelled theory ... From the genteel cafes of Vienna to wired, late night email conversations on the internet, the book celebrates coffee's ability to sharpen the mind and give society a jolt. Not just mocha do about nothing. * * The Face * *I loved this informal bio of the humble cup of joe... Allen's funky history provides the answer and sets the standard. * * Sunday Herald * *

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Book Synopsis''A joy to behold'' Yotam OttolenghiLearn how to cook the Swedish way with this beautiful book of over 100 delicious recipes. Spring picnics on the archipelago; barbecues at the summer cabin; cosy autumnal suppers; and dark snowy winters filled with candlelight, gingerbread and glögg - the Swedes love to celebrate every season via the food they eat. Complete with stunning location and food photography, and over 100 beautiful, fuss-free recipes, this cookbook lets you in on what the Swedish call lagom . . . the art of not too little, not too much, but just the right amount. Explore the nation''s simple and balanced approach to cooking, sample their best-loved ingredients and discover a must-try cuisine that is about far more than just meatballs, fika and cinnamon buns . . . _________________Inside you''ll find recipes for sunny days or cosy evenings, celebrations or nights curled up at home, such as: POACHTrade ReviewA joy to behold -- Yotam OttolenghiPerfect for a cosy night in with family. Rachel Khoo takes you through a year of Swedish dishes, from spring picnics and summer BBQs, to autumnal suppers and wintery treats * Aldo Zilli, Daily Express *Rachel Khoo made a life-change when she left Paris and moved to Sweden for love. Now, having made the country her home she shares recipes and lifestyle tips from her new little Scandi Kitchen * Tatler *Rachel Khoo's sharing the joys of simple, satisfying Swedish food. Mushroom toast with bacon and thyme, almond and lingonberry buns . . . What's Swedish for 'nom'? * The Sunday Telegraph *Delicious and seasonal Swedish recipes . . . celebrating traditional fare, embracing local ingredients, exploring what the Swedes eat at home and offering her own fresh and stylish takes. * Evening Star *Complete with stunning location and food photography, Rachel Khoo's new cookbook lets you in on the joys of Swedish cooking * RTE Guide *Rachel Khoo's quest for balance has helped her to build a repertoire of recipes for life, as well as cooking * Healthy *A Scandi summer . . . Rachel Khoo shares her favourite recipes to try at home * Good Food *Rachel Khoo's Swedish summer recipes . . . Bestselling cookery writer shares her favourite dishes * Town and Country *More than 100 delicious recipes with inspiration from spring picnics on the archipelago and barbecues at the summer cabin to dark snowy winters filled with gingerbread and glögg * Coventry Telegraph *A Swedish delight * Cambridge News *A lovely one for anyone interested in learning more about Scandinavian food. Khoo walks the reader through the seasons . . . The photos are stunning, the recipes achievable * Easy Food *

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Book SynopsisFriendly, feel-good meals to make life less complicated and more pleasurable.''A little pottering in the kitchen gives me that feeling I find so crucial, of being in a fixed, familiar place in a whirling world. So here it is, from my kitchen to yours: cosy, cocooning food.''The classic family recipe book by Nigella Lawson. Kitchen is packed with feel-good food for cooks and eaters that solves all your everyday cooking quandaries, from what to cook for Sunday lunch or how to give children food they''ll eat, to how to rustle up an impromptu dinner party menu or a gluten-free cake. As well as her mouth-watering recipes, Nigella rounds up her kitchen must-haves: essential kitchen equipment and standby ingredients.With luscious photography, easy family recipes, indulgent 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.Highlights inclTrade ReviewAnother blockbuster with a wide range of hearty and wholesome family recipes... Nice touches are notes on preparing ahead, freezing and in some cases advice on how to turn leftovers into salads and soups * Daily Express *Although her fabulous recipes have helped to turn Nigella Lawson into one of this country’s most beloved cooks, it’s undoubtedly her undisguised love of food and eating has warmed her to our hearts. * Good Housekeeping *The recipes are big on flavour but straightforward…this will become much splattered with daily use. I cannot think of anyone who wouldn’t welcome a copy. * BBC Good Food Magazine *The recipes are reassuringly solid, enticing and, crucially, just that bit less excessive. Perfect. * Guardian *

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Book SynopsisA celebration of the world’s most beautiful and influential cookbooksTrade Review"Cookbook Book is total foodie porn."—Goop"Cookbook Book from Phaidon is a gorgeous coffee table hardcover perfectly for paging through when searching for recipe inspiration."—AM New York "The ultimate compilation of recipes from the last 100 years."—Grazia.co.uk"The ultimate visual guide to cookbooks and documents a cultural phenomena that has swept the world over... A fascinating survey of cookbooks and an essential addition to the library of keen cooks, cookbook collectors and designers."—Brand (China)

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Book SynopsisA halogen oven cooks food almost as quickly as a microwave oven but with the added bonus of browning and crisping the food like a conventional oven.Find out how the halogen oven can become an indispensable item of equipment in your kitchen with Norma Miller''s comprehensive guide.Choose the right halogen oven for your needsMaximize the benefits of using the halogen ovenAdapt your own recipes to the halogen ovenThis book contains nearly 100 tasty recipes, all personally tried and tested in the latest halogen ovens by Norma Miller. All the traditional favourites, such as Shepherd''s Pie, Toad in the Hole, Sweet and Sour Pork, Chicken Curry, Lasagne and Poached Salmon are here, plus some exciting new contemporary recipes, including Nutty Pork Meatballs, Fish Kebabs with Mango Salsa, and even Sweet Orange and Chocolate Pizza.

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Book Synopsis_________________Winner of the Guild of Food Writers General Cookbook Award 2020_________________A manual for living and a declaration of hope' Nigella LawsonBeautiful, life-affirming memoir with recipes ... The most talented British debut writer in a generation' - Sunday Times''Brave and moving ... as effective as a manual for life as it is as a kitchen companion'' - Shamil Thakrar, co-founder of Dishoom_________________There are lots of ways to start a story, but this one begins with a chicken.Because one night, Ella found herself lying on her kitchen floor, wondering if she would ever get up and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive.Midnight Chicken is the story of Ella's life in a Tiny Flat, and the food she cooked there. From roast garlic and tomato soup to charred leek lasagne or burntbutter brownies, she shares recipes that are about people, about love, about the things that matter every day. This is a cookbook-of-stories to make you fall in love with the world again.With a new afterword about life after The Tiny Flat._________________''An utter treat'' - Dolly Alderton''Divine. Utterly totally perfect'' - Charly Cox''Generous, honest and uplifting'' - Diana Henry''So thoughtfully and poetically written'' - Josie Long''She cooks like a dream and writes like an angel'' - Sarah Phelps''She has found a way to write not just about food itself but, more importantly, about the darkness for which cooking can be a partial remedy'' - Bee Wilson_________________Trade ReviewA moving testimonial to the redemptive power of cooking. Risbridger knows that it offers not just solace but a map; cooking can save you. Generous, honest and uplifting. I wish I’d had this book when I was in my twenties -- Diana HenryOne of the things that makes Midnight Chicken such a very good book is how hard it is to say exactly what it is. Yes, to be sure, it’s a cookbook, but it is also a manual for living and a declaration of hope -- Nigella LawsonHer writing is beautiful, brave and moving. She shares wholeheartedly with her reader, not just of her experience, but also herself. This is a book for all seasons and states of mind and is as effective as a manual for life as it is as a kitchen companion -- Shamil Thakrar, co-founder of Dishoom * Caterer *A wholly unconventional cookbook * Guardian *A big old massive heart exploding love story... This is the first recipe book that should be made into a film * The Times *She has found a way to write not just about food itself but, more importantly, about the darkness for which cooking can be a partial remedy -- Bee Wilson * The Sunday Times *Risbridger is the most talented British debut writer in a generation * Sunday Times, Culture magazine *What I’ll reach for, if I wanted to read a cookbook, is probably Midnight Chicken -- James Rebanks * Guardian *This is so much more than a cookbook… Beautifully written and restorative with comforting recipes and ways to find joy, you’ll want to read this yourself before you give it as a gift ­ maybe buy two * BBC Good Food Magazine *I couldn’t have loved Ella Risbridger’s Midnight Chicken more. It’s a narrative with recipes and the narrative is about love, grief and healing, and the redemptive power of stirring something at the stove, glass in hand * The Sunday Times Magazine *The new Nigella * Good Housekeeping *Confessional, clever and readable -- Delicious magazineHeartfelt anecdotes and recipes will bolster your faith in the redemptive power of cooking -- Waitrose magazineMidnight Chicken is so much more than a cookery book. Which isn’t to say that Midnight Chicken won’t nourish both your tummy and your tastebuds, but it will also nourish your soul * Red *This is legit the warmest, friendliest, most forgiving cookbook I have ever come across -- Melissa Harrison, author of All Among the BarleyTo call this a cookbook is to do it an injustice. It’s a love letter to food, a manual on how to appreciate every meal, and a book of memories * Emerald Street *She cooks like a dream and writes like an angel * Sarah Phelps *Divine. Utterly totally perfect * Charly Cox *So full of loving kindness and so thoughtfully and poetically written * Josie Long *Risbridger’s debut is also that rare thing: a cookbook in which every recipe works -- i paperBeautiful, life-affirming memoir with recipes * The Sunday Times magazine *A gentle how-to on cooking real food * Oldie *

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Book Synopsis100 delicious, easy and healthy recipes that will nourish you from the inside out. 'Your summer guide to goodness' VOGUETrade ReviewThank goodness she's not about fad diets or deprivation. Nutrition expert Madeleine Shaw's new book is all about ditching the junk and eating foods that make you glow with health. With completely wheat- and sugar-free recipes, meal plans and practical nutritional advice, it's your summer guide to goodness. -- Calgary Avansino * Vogue *I love Madeleine's book and her recipes. She makes healthy eating a joy. -- Millie MackintoshIt's refreshing to know that this isn't just another celeb-does-healthy-eating tome but advice from a bona fide nutritionist who happens to have the backing of one of the most glowing women out there. -- Jenny Stallard * Metro *This is a lady who walks her talk. * Sunday Telegraph *Nutritional health coach to celebs like Made in Chelsea's Millie Mackintosh shows you how to eat your way to healthier skin and shinier hair by ditching the junk food and stocking up on probiotics. -- Reenat Sinay * Evening Standard *I am feeling inspired by Madeleine Shaw's cookbook Get the Glow, which offers a realistic six-week plan of action for health and happiness, and which most importantly doesn't suggest that I cut out drinking or anything silly like that. -- Rachael Pells * The Independent *Sydney-born nutritional coach Madeleine counts the likes of Millie Mackintosh among her celebrity fans. After discovering the power of wholefoods as a teenager, she has developed a loyal social media following and hosts monthly heathy eating supper clubs from her home in South West London. Madeleine's first cookbook is released in April, and will centre on her key eating philosophy: ditch the junk and stick to foods that will heal your gut. -- Francesca Rice * Marie Claire *After battling with her body image for the entirety of her teens, Madeleine Shaw realised that something had to change. And boy, did she change. Shaw is now a nutritionist, chef, writer, yoga nut, and lifestyle coach, counting a number of celebrities as clients. She's intent on persuading the world that preparing nutritious, beautiful food can (and should) be done at home. She also thinks that calorie counting is for losers (though, of course, she's quick to remind us that there are calories, and there are calories). Her sugar-cleanse is about as tough as they come, but it's also becoming increasingly popular as people learn more and more about the evil white stuff. -- Grace McCloud * The Independent *

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Book SynopsisTickle your tastebuds and channel your creativity with beautiful biscuits and intricate icing with the help of BiscuiteersGive unicorns to your friends; wellies to Dad; love birds to your loved-one; and an apple to the teacher. This book is just bursting with perfect iced gifts for everyone.Brimming with famous Biscuiteers designs, along with exclusive creations you won''t have seen before, this beautiful book shows how easy it is to bake, ice and assemble your own delicious biscuits and cakes at home.You will soon be able to master . . . Biscuit, cake and icing recipes including tips and advice Icing techniques, methods and easy-to-follow guidance Gift wrapping ideas to suit every occasion Themed designs from bikes to teapots, popcorn to hot chocolate toppers Seasonal projects including winter, spring, summer and autumn designs Biscuits for special occasions such as weddings,Trade ReviewPiped Dreams. Express your creativity by making impressively iced biscuits as gifts - or just for yourself using Biscuiteers' step-by-step guide * The Daily Telegraph *If you love giving homemade presents these imaginative ideas could be just up your street * Homes & Gardens *

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Book SynopsisIn this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes, Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)—in a collection that will make you a local legend, and a smarter baker to boot.IACP AWARD WINNER • Featured as one of the best and most anticipated fall cookbooks by the New York Times, Eater, Epicurious, The Kitchn, Kitchen Arts & Letters, Delish, Mercury News, Sweet Paul, and PopSugar.   Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers—and collect them all in one indispensable guide.    This led her to iconic desserts spanning the last century: Maida Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one.    The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it’s how to use unconventional ingredients (like Sunset’s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan’s three-ingredient cookies). With photographer James Ransom’s riveting images throughout, Genius Desserts is destined to become every baker''s go-to reference for the very best desserts from the smartest teachers of our time—for all the dinner parties, potlucks, bake sales, and late-night snacks in between.

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Book SynopsisIt’s 1943 and the war has brought rationing to the Hebridean islands of Great and Little Todday. When food is in short supply, it is bad enough, but when the whisky runs out, it looks like the end of the world. Morale is at rock bottom. George Campbell needs a wee dram to give him the courage to stand up to is mother and marry Catriona. The priest, the doctor and, of course, the landlord at the inn are all having a very thin time of it. There’s no conversation, no jollity, no fun – until a shipwreck off the coast brings a piece of extraordinary good fortune …Trade ReviewWartime food rationing is bad enough, but when the whisky supplies run out on the Hebridean islands of Great and Little Todday, nothing seems to go right. Then the fifty-thousand-bottle cargo of the shipwrecked S. S. Cabinet Minister brings salvation - in its most giddily intoxicating form.

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Book Synopsis"Everyone who loves good food will welcome this reprint in one volume, hardback and durable, of the three classics of the kitchen which first made us familiar with the name Elizabeth David. They have been necessary to my generation, they will be necessary to our children and grand children." These are the opening lines from Jane Grigson's Preface to the original edition of Elizabeth David Classics published by Jill Norman in 1980 and her words are as relevant today as they were nearly twenty years ago.

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Book SynopsisWitty, candid, and insightful: Magnus Nilsson’s ode to his extraordinary restaurant, FävikenIn 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden - a difficult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects.Fäviken: 4015 Days, Beginning to End is a vital commentary on food culture today and includes illuminating essays on subjects as wide ranging as creativity; balancing familial responsibilities while running a restaurant; the hypocrisy of sustainability in restaurants; the search for lagom; social media; imitation vs. plagiarism; haute cuisine; the art of hospitality; and the importance of craft over innovation.The book also includes a chronological list of every dish ever served at the restaurant and highlights 100 memorable recipes. The book's stunning photography includes a mixture of archival photographs and newly shot images of the food, the restaurant, the staff, and the surrounding setting of Northern Sweden.A textural cover made of blue cloth and red paper with a wood-grain effect references the shape and color of the Fäviken building.Magnus Nilsson is the author of Fäviken (2012), The Nordic Cookbook (2015), Nordic: A Photographic Essay of Landscapes (2016), and The Nordic Baking Book (2018), all published with Phaidon.Trade Review"It is a tome (beautifully put together, as is typical for Phaidon) that is made for fans of Fäviken's, of Nilsson's, and more importantly, of the way of life he espouses, one that is passionate but measured."—Eater "A must-read for anyone obsessed with the past and future of restaurant culture, or exploring a life in better balance."—Food & Wine "As idiosyncratic as the restaurant itself."—Code Hospitality

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Book SynopsisNo student should leave home without this informative cook book! It is packed with recipes that are cheap, healthy and easy to cook with limited equipment. Here you will find everything you need to know about buying and storing food, which equipment is really necessary, what to eat to stay healthy, and useful tips about food hygiene. This book is essential reading for any student or beginner cook living away from home.

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Book SynopsisFancy minimising your meat intake this New Years but don''t know where to begin? Modern Flexitarian has got you covered! Ethical meals and sustainable living have become hot topics in our modern-day society, but transitioning into the leafy lifestyle can prove challenging. That''s why you need ideas and recipes to ease the transition! Modern Flexitarian is filled with meat-free recipes, dairy-free meals, and healthy cooking ideas with a twist. Each page features sustainable meals with suggestions on how to include meat, dairy, eggs, or fish. Dive straight in to discover: -Over 100 easy-to-prepare, flexible vegetarian or vegan recipes-Every dish is complemented with full-colour photographs-Featuring recipes for every meal type for the whole family to enjoy This flexitarian diet book will encourage you to eat plants while moderating your meat consumption, proving to be a wonderful resource for healthy cooking ideas that will inspire you to make more socially responsible meal choices. We understand that giving up meat or animal-related products can be difficult, that''s why this part-time vegetarian cookbook eases the transition and will inspire you to create the most delicious meat-free meals. Jam-packed with tips and tricks on how to get started, sound advice on getting the right nutrients, and a sample weekly menu. Featuring a diverse range of options to choose from, you''ll be able to satisfy your cravings whilst reducing your impact on the environment and improving your gut health as you go!At DK we believe in the power of discovery. So why not explore this beautifully illustrated recipe book, and discover how to improve your health and well-being with the power of a plant-based diet! Proving the perfect gift for the plant-based foodie in your life or anyone looking to experiment with flexible vegan cooking for the first time.Trade Review"Modern Flexitarian offers tips on how toget started, sound advice on getting theright nutrients and simple substitutionsfor your favourite ingredients like milk, butter and cheese." * Derby Telegraph *

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Book SynopsisHealthy Soils for Healthy Vines provides a clear understanding of vineyard soils and how to manage and improve soil health for best vineyard performance. It covers the inherent and dynamic properties of soil health, how to choose which soil properties to monitor, how to monitor soil and vine performance, and how vineyard management practices affect soil health, fruit composition and wine sensory characters. It also covers the basic tenets of sustainable winegrowing and their significance for business resilience in the face of a changing climate. This book will be of practical value to anyone growing grapevines, managing a vineyard or making wine, from the small individual grower to the large wine company employee. It will be of special interest to winegrowers employing organic, natural, or biodynamic methods of production, where the primary focus is on the biological health of the soil.Table of ContentsChapter 1: Introduction to the concept of soil health Chapter 2: Inherent factors of soil health Chapter 3: Dynamic factors of soil health Chapter 4: Assessing soil health Chapter 5: Viticultural practices and soil health Chapter 6: Soil and environmental influences on grapevine growth, fruit and wine characteristics Chapter 7: What does the future hold?

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Book SynopsisShortlisted for the 2020 Edward Stanford Travel Writing Awards (ESTWA's) Travel Food & Drink Book of the Year. 'This smorgasbord of a tale will have travellers tasting every meal with renewed appreciation.' - National GeographicFeeling stuck in his life, New York Times food writer Jeff Gordinier met René Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted the best in the world. A restless perfectionist, Redzepi was at the top of his game but looking to shutter his restaurant and set out for new places, flavours and recipes.This is the story of their four-year culinary adventure. In the Yucatán jungle, Redzepi and Gordinier seek the perfect taco and the secrets of molé. On idyllic Sydney beaches, they forage for sea rocket and wild celery. On a boat in the Arctic Circle, a lone fisherman guides them to - perhaps - the world's finest sea urchins. Back in Copenhagen, Redzepi plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.Trade ReviewThis smorgasbord of a tale will have travelers tasting every meal with renewed appreciation. -- National GeographicIf you want to understand modern restaurant culture, you need to read this book. Gordinier takes us into the fabulously obsessive world of the world's most fascinating chef-and he does it with the voice of a poet. You will remember this every time you go out to eat. -- Ruth Reichl, author of Tender at the BoneThis wonderful book is really about the adventures of two men: a great chef and a great journalist. Hungry is a feast for the senses, filled with complex passion and joy, bursting with life. Not only did Jeff Gordinier make me want to jump on the next flight (to Mexico, Copenhagen, Sydney) in search of the perfect meal, but he also reminded me to stop and savor the ride. -- Dani Shapiro, author of InheritanceHungry is a pithy, fluid, rollicking book that's somehow simultaneously visceral and cerebral, funny and heartfelt, passionate and badass, brilliant and unpretentious-Gordinier takes us along with him on a madcap global odyssey on the heels of a megalomaniacal genius of a chef as he relentlessly pushes the boundaries of food. This is a book about invention and reinvention-of food, ideas, place, and ultimately the self. It's immensely fun to read as well as profound. I loved every word. -- Kate Christensen, author of The Epicure’s LamentA piece of writing as breathless and as urgent as its subject. Wonderful all-in, full-on story telling. I read as I might eat a meal when I'm really, really hungry: all in one sitting. -- Bill Buford, author of HeatFollow along on an incredible journey across the globe with the world's greatest chef, described with equal parts humor and brilliance by one of the greatest food writers of our generation, as they go to enormous lengths in search of the rarest morsels of flavor in an imperfect world. In these pages, you will find that rare glimpse into the mind of a restless and enigmatic genius who has forever changed how we look at the world of fine dining. -- Edward Lee, chef and author of Buttermilk GraffitiFor the curious culinary traveler and food-industry insider, this will become mandatory reading. With rich, compelling detail, the story traces René Redzepi's path to carving out his own radical space in modern cooking, but what's most wonderful about this book is the heartfelt parallel story-the story of Gordinier's own personal evolution, following the chef around the world and finding himself forever changed. -- Lindsey Tramuta, journalist and author of The New ParisIn Hungry, we have a remarkable portrait of Redzepi, the genius behind "the world's best restaurant." We also have a remarkable portrait of Gordinier, a wise and reflective digester of Redzepi's relentless creativity. Armed with a deep metaphorical gift, a gonzo enthusiasm, and a "palate quivering like a trampoline," Gordinier hurdles us across the globe along with Redzepi and his merry pranksters in search of, among other things, a Mexican mole sauce "like an epic poem about history and time." And that's what this memoir is, as well. Hungry is a book to be cherished not just by anyone who's dreamed of eating at Noma, but by anyone who's ever had a dream. -- Beth Ann Fennelly, author of Heating & Cooling: 52 Micro-MemoirsIn Hungry, Gordinier invokes such playful and lush prose that the scents of mole, chiles and even lingonberry juice waft off the page. -- TIME

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Book SynopsisDiscover the unique fusion of flavours that Sicilian food has to offer and bring some Mediterranean sunshine into your own kitchen. Sicily is a beguiling place and its prominent position has led to repeated conquests over the centuries, which has left an extraordinary cultural legacy and a reputation as the melting pot of the Mediterranean. The island’s unique food is bright, earthy and suffused with the intensity of the Sicilian sun. Juicy tomatoes, the island’s own fragrant olive oil, wild fennel and citrus fruits are all staple ingredients. Here you’ll discover authentic recipes for the best food Sicily has to offer including antipasti, vibrant salads, light soups and pasta dishes. Delicious meat and fish recipes feature Sarde a Beccaficco (stuffed sardines), and Abbacchio alla Cacciatovia (pan-fried Spring lamb with herb and anchovy sauce). Sicilians notoriously have a sweet tooth and are among the best dessert-makers in Italy. Indulge in Pistachio Gelato, Cannoli (pastry tubes filled with sweetened ricotta) and possibly Sicily’s most famous export, Cassata.Trade ReviewThe recipes in her latest book are suffused with Mediterranean sunshine and affection for the island – Italia...a great breadth of recipes across the entirety of the menu with plenty of earthy magnificence – Strong WordsAs featured on 'The Watch List' in Waitrose WeekendCucina Siciliana is to Sicilian cookery what Georgina Hayden’s Taverna is to Greek Cypriot food; a bible for long, heady summers eating and entertaining at home, Italian style – with a glug of limoncello for good measure. – Saturday TelegraphIf Sicily wasn’t on your travel list before, it will take pride of place after you peruse Ursula Ferrigno’s Cucina Siciliana.” – Forbes.com

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Book SynopsisLearn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef.

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Book SynopsisLegendary chef Shizuo Tsuji, one of the most prominent figures in Japan's culinary world, unites with food writer, lecturer and broadcaster Koichiro Hata, takes all that is good about Japanese food and brings it into the home. This book presents over 100 authentic recipes, all of which are manageable even by the novice cook. Full-colour photos showcase the finished dishes as well as illustrate the steps involved in their preparation. Friendly, accessible, and inviting, Practical Japanese Cooking is revealing and inspiring to home cooks everywhere.

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Book SynopsisThe pioneering chefs behind London’s hugely popular Sunday Café share some of their most beloved recipes, so you can cook your way to the perfect weekend brunchTable of ContentsIntroduction Eggs the Sunday Way Toast the Sunday Way Waffles, Pancakes and Fritters Sunday Specialities Baking the Sunday Way Jams the Sunday Way Drinks the Sunday Way Index

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Book SynopsisFrom oolong to sencha to chai, tea is one of the world's most popular beverages. Perhaps that is because it is a uniquely adaptable drink, consumed in many different varieties and ways by cultures across the globe and in many different settings, from the intricate traditions of the Japanese tea ceremony to the elegant tea-rooms of Britain to iced tea drunk on the verandas of the American Deep South. In Tea food historian Helen Saberi explores this rich and fascinating history. Saberi looks at the economic and social uses of tea, such as its use as a currency during the Tang dynasty; its role in American independence at the Boston Tea Party; afternoon tea drunk by the British in India; and the 1913 creation of a tea dance or The Dansant that combined tea with tango. Saberi also explores where and how tea is grown around the world and how customs and traditions surrounding the beverage have evolved from its legendary origins to its present-day popularity. Featuring vivid images as well as recipes from around the world, Tea is a refreshing and stimulating treat.Trade Review'These are food memoirs, salacious and exotic, colorful, powdered, sweet, greasy and globe-trotting ... sharp and speedy little reads, spotted with off-kilter illustrations' - Chicago Tribune 'These little morsels of books are part of a delightful and new imprint known as the Edible series ... The history of each foodstuff is set out compactly and with erudition ... in each case, it's when the history moves closer to current day that revelation and delight meet.' - Diplomat magazine 'The Edible series of books, with titles such as Tea, Sandwich, Soup and others, are full of fascinating facts but are almost small enough to squeeze into a Christmas stocking.' - Delicious 'a charming, erudite little book' - Oxford Times 'as the subtitle of this handy, informative little volume indicates, tea is enjoyed the world over and ranks, globally,as the second-most-popular beverage after water.' - Booklist 'a highly readable, engaging book, one best enjoyed while sipping a cup of tea oneself.' - InMamasKitchen

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Book SynopsisThe Daily Mail Best Cookbooks of the Year 2022 'There's an art to making good toast and Prue Leith knows it' Yotam Ottolenghi What’s more comforting and satisfying than toast? And if you top it with a few cleverly paired ingredients, it can be a full meal, not to mention pure bliss. These 75 recipes for things on toast will help you make quick, delicious and versatile meals year-round – for working–from-home lunches and cosy Sunday suppers, to light bites, indulgent treats or impressive canapés. Recipes include: Avocado, summer tomatoes & tapenade rocket on olive bread Bubble & squeak with hollandaise on fried bread Falafel, edamame & red pepper hummus on flatbread Grilled chicken tikka with yoghurt on naan Smoked salmon, wasabi & avocado on granary bread Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. With 82 years’ experience of good eating and 60 years of cooking, writing about and judging food, there is no-one who better knows what makes a meal bliss than Dame Prue Leith. 'A delightful book for cooks in a hurry' Matt Lucas 'A beautiful example of how to turn something simple into the extraordinary ... A must for the home cook' Tom KerridgeTrade ReviewThere's an art to making good toast and Prue Leith knows it! * Yotam Ottolenghi *A delightful book for cooks in a hurry * Matt Lucas *This book is a beautiful example of how to turn something simple into the extraordinary. A wonderful collection of recipes to suit the every day kitchen, embracing seasonality, flavours, and drawing on the depth of knowledge that the great Prue Leith has. A must for the home cook. * Tom Kerridge *What could be better – my favourite things, Prue Leith and toast * Sandi Toksvig *A mouth-watering collection of recipes ... What bliss! * Thomasina Miers *Prue Leith is a cookery goddess. This is just perfect for when you return home starving and clueless. Even the greatest kitchen fool (a title I guard jealously) could make most of these recipes * Jeremy Paxman *If parents are packing up their kids to take them for university pop a copy of Bliss on Toast in their bag and you won’t go wrong. * Graham Norton *Give Prue a piece of toast and she’ll turn it into a piece of heaven – and her ideas are a boon in the cost of living crisis * Vanessa Feltz, Daily Express *Toast might seem simple, but Prue Leith makes clear, a slice of bread can be the base of plenty of full, delicious plates that range from savory to sweet for anytime of day * USA Today *[A] sharply focused yet sublimely delicious exploration into what tastes good on toast … The head notes to each recipe are delivered in Leith’s cheery and charming voice, tips regarding ingredient substitutions are included, and a bevy of excellent color photographs provide a preview of what to expect. … most readers will find a wide range of yummy things to munch on in Leith’s bliss-inducing carbo-centric cookbook. * Library Journal *Leith has crafted an alluring assortment of toasts that could keep one satisfied for an easy-to-make breakfast, lunch, or dinner, days on end * Booklist *Expanding on the British Sunday supper of beans-on-toast, her take on this culinary tradition includes indulgent yet simply composed small plates that satisfy even the most sophisticated palates with recipes hitting all the high notes of flavor and texture ... With easily swapped components, the sky’s the limit for creating these elevated, simple-to-build, open-faced eats * Publishers Weekly *Prue Leith tackles variations on that masterpiece of culinary perfection: toast … With each recipe, there is just enough cooking to make you feel you are making something special, but never enough to complicate the simplicity of warm, crusty toast * BookPage *Sumptuous concoctions * Daily Mail *

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Book SynopsisAn essential guide for gin lovers in search of an original take on this wonderfully complex drink. Richly illustrated, it covers the history of gin and gin brands with their distinct characteristics and distilled flavours. It explores the exciting, more recent developments in the marketing, bottling, and packaging of gin which is increasingly quirky, artistic and original. Includes an overview of some of the hip and cool places to drink and discover a world of gin. Beyond 'ice and a slice', how do you put together the perfect gin and tonic, from the amazing array of new infusions? What are the flavours and textures in food that best accompany this very particular drink? Discover this and more, with food pairing ideas and recipes to create at home. This new and exclusive gold edition has been fully updated with the latest and tastiest gins and presents an overview of the most famous gin bars around the world.

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Book SynopsisThrough a feast of over 100 recipes, stories, and stunning photography, More Than Yorkshire Puddings is a personal book from Yorkshire-born food writer Elaine Lemm. This is her culinary journey from Yorkshire with its exciting and immensely varied foods thanks to its magnificent coastline, cities, and countryside to living and working in many countries worldwide. In the book, she brings together the influences from that journey, so expect to have your senses assaulted with untold tastes, scents and textures on a voyage rich with both much-loved Yorkshire favourites and a wealth of multi-cultural recipes.

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