Food & Drink Books

Book SynopsisWant to cook more veg for your family, but have no idea where to start? Hugh Fearnley-Whittingstall is here to help, with a whole host of veg-centric recipes that are easy, foolproof and delicious. Let's Eat Them To Defeat Them'!Hugh's River Cottage Veg Every Day! became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are theTrade ReviewVeggie-based recipes that are not only scrumptious, but use natural unprocessed ingredients to create the healthiest meals * The Times *Veg out with a River Cottage meat-free feast * Daily Telegraph *Vegans rejoice * Diana Henry, Daily Telegraph *Colourful, mouthwatering recipes that can’t fail to inspire. A brilliant addition to the kitchen bookshelf for vegans, veggies and meat-eaters alike * Good Housekeeping *Fearnley-Whittingstall excels at making vegetables the star of the show, creating flavourful and adventurous dishes * Independent *Make the most of vitamin-packed seasonal veggies with these fantastic recipes from Hugh Fearnley-Whittingstall * Healthy Diet *Set to become our new favourite cookbook * Veggie *Much more than veg * Yorkshire Post *With simple recipe names and beautiful food photography, this book is perfect to have neatly displayed on a coffee table, dog-eared and oil-stained on a kitchen bench, or wrapped up as a gift * Vegetarian *These recipes are good, inventive and welcoming * Evening Standard *

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Book Synopsisp.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Helvetica; color: #000000} Everyone occasionally finds themselves with a bag of wilting salad in the fridge or a hunk of bread that can't even be revived with toasting, but before you throw away those bendy carrots or that slightly sour milk, let Hugh Fearnley-Whittingstall show you what flavoursome meals can be whipped up with your languishing ingredients. In this pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind helping to save money and avoid waste and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh shares handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes. He shows, for instance, how you can transform leftover meat into Chilli beef noodles, StewTrade ReviewLove Your Leftovers will be your bible * Grazia *Ideal kitchen shelf fodder * Stylist *Armed with this book, you’ll never have an excuse to get rid of leftovers again * Diabetes Balance *Ideal kitchen shelf fodder * Stylist *You’ll never have an excuse to get rid of leftovers again * Diabetes Balance *

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Book SynopsisIt''s daunting when your child is diagnosed with a food allergy but just because they''re allergic to one, or indeed, several types of food doesn''t mean that they can''t eat delicious meals with the rest of the family, benefit from a healthy, balanced diet or (should they deserve them!) have tasty treats. From shepherd''s pie, risottos, Thai curries and casseroles as well as cakes and desserts, The Allergy-Free Family Cookbook is packed full of 100 nutritious recipes, which allow everyone around the table to enjoy the same meal. Using ingredients that can be readily found in supermarkets, each recipe is free from all eight major food allergens: dairy, eggs, peanuts, tree nuts, soya, gluten, sesame and shellfish.Trade ReviewFood allergies are on the rise, and many home chefs have had to become familiar with tiptoeing through the minefield of irritating and/or dangerous ingredients in order to get a meal on to the table that all can tuck into with comfort, safety and enjoyment. It is that last element that is often challenging to conjure in the allergy-aware kitchen. But now two mothers whose children have significant food allergies have come up with a cookbook that puts the fun back into allergy-free cooking while also delivering a wealth of practical, jargon-free advice on the practical aspects of cooking, shopping and eating out. Parents who are just coming to terms with their child's allergies will find the section on labelling particularly useful. -- Andrew Baker * Daily Telegraph *Many parents of children with allergies will no doubt heave a sigh of relief at this cookbook. Borne from the experiences of two mums with children who have multiple allergies, the dishes are free from dairy, eggs, peanuts, tree nuts, soya, gluten, sesame and shellfish. What's left I hear you cry? Well, quite a lot actually; sweet and sour pork, shepherd's pie, lamb kebabs and chilli nachos being just a few, with sweet treats like banana bread, chocolate cake and ice lollies. Best of all, there are tipss on everything from how to deal with birthday parties, eating out and travelling, as well as packed lunch ideas. * Waitrose Weekend *Got kids with food intolerances? Whip up these 'free-from' recipes - no dairy, eggs, peanuts, gluten or shellfish, no problem! * Essentials *

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Book SynopsisItalian food at its finest from the co-head chef of the world-renowned River Cafe.Trade ReviewModern Italian Cooking is written by Joseph Trivelli, my great friend and brilliant chef.With this book Joseph takes us on a culinary journey to the Italy he grew up in - with recipes for the delicious food his family cooked for him as a child, and the inspired recipes he now cooks at home for his family and friends.With beautiful evocative photographs by Matt Russell, this cookbook is full of personal stories and Joseph's unique knowledge of Italian food and ingredients. This is a cookbook everyone should have in their kitchen. I will certainly have it in mine. - Ruth Rogers

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Book SynopsisCook your way to lifelong healthly livingTake control of your life and your health through what you eat with Neal''s Yard Remedies Healing Foods. This book will show you exactly which parts of ingredients are beneficial for you and how to optimise their super-food potential.Written with the experts at Neal''s Yard, experts in holistic, healthy living, featuring over 200 functional foods, from carrots to clementines, with notes to highlight the bits that are best for you and how to get to the goodness fast. Make your way through over 130 recipes that heal and take advantage of daily plans to help you eat the right foods to target a particular area of health.Whether you''re looking for the best ways to use exotic foods or simply wish to find out which everyday staples will help address a particular health problem, Neal''s Yard Remedies Healing Foods will give you all the information you need to use healing foods from around the world.

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Book Synopsis A comprehensive and must-have food-lover’s guidebook to New York City from Eater, the online authority on where to eat and why it matters. With Eater experts leading the way, explore the best restaurants, food trucks, specialty shops, and farmers’ markets, digging into New York City’s key flavors and food culture, learning from those who’ve shaped and defined how the city eats.Eater City Guide: New York is your go-to source for getting immersed in NYC’s famously vibrant and diverse dining culture. Offering context on how the local scene has been shaped by history, immigration, agriculture, and tradition, the guide offers vibrant, incomparable insight into the City That Never Sleeps and its one-of-a-kind food destinations and personalities. This book includes: Ideas for great places to eat near key sites, which are often surrounded by underwhelming tourist traps Guide to NYC essential

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Book Synopsis*Winners of the Jeremy Round Award for Best First Food Book at the Guild of Food Writers Awards**Fortnum & Mason Food & Drink Awards Cookery Book of the Year 2015**Sunday Times Food Book of the Year 2014*''Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed.'' BBC Good Food Magazine*Best Newcomer in the Observer Food Monthly Awards 2013*This is our food, this is our restaurant - fresh fruit and vegetables, wild honey, big bunches of herbs, crunchy salads, smoky lamb, bread straight from the oven, old-fashioned stews, Middle Eastern traditions, falafel, dips, and plenty of tahini on everything.Squeeze in, grab a chair, ignore or enjoy the noise, the buzz, and tuck in. Leave room for dessert - cheesecake, a marzipan cookie with a Turkish coffee. Let us look after you - welcome to Honey & Co.Chapters include:Mezze; Fresh Salads; Light Dinners; Balls & stuff; SloTrade ReviewThere is a cheering warmth here, from the quinces on the cover to the self-deprecating stories about running a small business. Above all, I commend this book because my kitchen has never smelt as good when cooking from it. * Food Book of the Year - The Sunday Times *It's the kind of stuff you'd love to dish up to your pals and bask in the resulting praise... It's food you would always be happy to eat. * Guardian *The ingredient that is in every mouthful, that isn't on the menu, is the huge dollop of home-made love... This food comes from a husband and wife making their own small business from a tiny kitchen and small dining room, and everything in it is infused with a warm hug of hospitality. * The Sunday Times *This is indeed food made by people who like to eat. It is food that cares less about how it looks than how it tastes ... It feels like an act of love. * Guardian *I'm off to Honey & Co on Warren Street for what I'm going to describe dreamily as Middle Eastern soul food, largely as I can't think of a better way to explain the restorative value of letting husband-and-wife team Itamar Srulovich and Sarit Packer beckon you in and feed you ... it feels exactly like wandering into a little family-run room, after a snoozy day sunbathing on holiday, and quickly cottoning on that you've found a winner. * Evening Standard *Here, the food is as much about creating an atmosphere as it is about any individual dish, a new way of looking at Middle Eastern cuisine, subtler, more modern. * STELLA, Telegraph *What began life as a modest neighbourhood restaurant in Bloomsbury has since attracted a staunch following with its heartwarming dishes from the Middle East. Sarit Packer and Itamar Srulovich, the couple who run Honey & Co. have now written a book that captures - with sympathetic honesty - the love and toil involved. * Harpers Bazaar *The lure of this book about an eatery is clear: the owners' stories that reflect on love, immigration and identity are endearing and universal, and the book is heavily seasoned with them... If you love Honey & Co, this book is a must-read. * Time Out, Cookbook of the Week *It's not unusual for a book to grow from the seed of a restaurant. Most will start off telling the reader about the restaurant, the author, the inspiration and philosophy. Few will tell you how the owners fell in love over oven-fresh burek and pigeon stuffed with pine nut rice. How they sneered at each others introductions to "Haifa's best falafel" and "Jerusalem's best falafel", each secretly enjoying both. Few will introduce you to the staff, from the loveable front-of-house Rachael to "sweet, funny" Carlos the kitchen porter... Each section of this book is lightly spiced with just the right amount of anecdote and memory. It's blindingly obvious that hearts and souls and a great deal of love have gone into it. That's not something I come across too often in a cookbook. It also made me laugh out loud more than once. * Saffron Strands *The recipes are as reliable, imaginative and savoury as you'd hope from Ottolenghi alumni, but the other big draw is the narrative. The couple met in a kitchen, and haven't stopped sharing their favourite foods with each other and the people around them ever since. * Guardian *The modest subtitle of Honey & Co's debut cookbook, Food from the Middle East, published this month, doesn't begin to capture the richness and variety of the recipes - sardines cured in vine leaves, oxtail sofrito, their celebrated feta and honey cheesecake. But it's not just about the superb dishes: the book also captures a sense of place, bottling the personality of the tiny, 10-table restaurant on London's Warren Street that won last year's Observer Food Monthly award for best newcomer. -- Killian Fox * Observer Food Monthly *Food lovers have been waiting for this book ever since it was first commissioned... it is full of enchanting Middle Eastern dishes... This is Arabian Nights food delivered with passion and verve. * Saga Magazine *It's the kind of stuff you'd love to dish up to your pals and bask in the resulting praise... It's food you would always be happy to eat. -- Marina O’Loughlin * Guardian *Falafel fans rejoice! You'll find three recipes for this Middle Eastern favourite in Honey & Co's book, pluse the full complement of mezze dishes, dips, salads, breads and reich slow-cooked dishes, such as the melting lamb shawarma that I made. These recipes suit all abilities, written in an accessible sytle with mouth-watering photographs. -- Julie Shepherd * Square Meal *This is indeed food made by people who like to eat. It is food that cares less about how it looks than how it tastes ... It feels like an act of love. -- Jay Rayner * Guardian *The friendly yet knowledgeable vibe of the restaurant glows from the pages too. It's packed with mouth-watering recipes: pickles, salads, slow-cooked stews and show-stopping puds. This is a book to treasure. * Independent on Sunday *Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed. * BBC Good Food Magazine *Itamar Srulovich and Sarit Packer, chef patrons of Fitzrovia's Honey & Co, also published their - very romantic - volume of recipes rolled up with the story of how they came to be one of London's foodie sensations. * Jewish Chronicle *I'm smitten with the sweet spice mix from Honey & Co, a warm, heady mix including cardamom, fennel seed, mahleb and cinnamon. A teaspoon sprinkled on porridge is so satisfying it can almost persuade me to forgo sugar. * Stella *

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Book SynopsisWant to cook like a true Italian and stick to the budget? Look no further than these 100 authentic and simple meals from the heart of Italy.Gino will teach us how to cook like a true Italian, but this time on a budget! Full of money-saving tips and tricks, to create delicious, healthy Italian meals at home - brimming with fresh ingredients with the same big flavours, in his simple signature style. Learn how to shop smart and store food, make the most of your fridge / freezer, and fill your kitchen cupboards with fail-safe Italian basics. Bring down the cost of your weekly shop and start eating better than ever with Gino''s Healthy Italian for Less.

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Book SynopsisLearn the secrets of sugar floristry with Petalsweet Cakes founder Jacqueline Butler. In her exquisite and long-awaited debut book, you'll learn in step-by-step detail how to create modern and sophisticated, stylized sugar flowers, and how to use them to create beautiful arrangements on wedding and celebration cakes.Trade Review"Jacqueline’s clean, modern style is represented on every single page. Her thorough, meticulous process is carefully laid out for every single flower, with clear, easy to understand instructions... I especially enjoyed reading some of the personal notes she shares. Oh, and of course she includes the recipe she uses for sugar paste. One especially noteworthy reason to buy this book is to learn about Jacqueline’s signature 'formula' for flower design. It’s what makes her flowers so recognizable..." Erica OBrien Cake Design"The images throughout this book are beyond stunning. It is easy to forget you are reading a book about sugar flowers and that they are not actually flowers – the skill, detail and photography is simply incredible... This is without a doubt a must-have book in any cake decorator’s collection and an invaluable resource for creating stunning sugar flowers." Arlene Santillan, Australian Cake Decorating Network"Jacqueline has broken everything down into easy to follow steps and created some ingenious techniques that make some elements so simple. Everything has detailed supply lists and clear photos matching each step to its instructions... Thank you Jacqueline for an amazing resource..." Rebecca Greenberg, Studio Manager, Faye Cahill Cake DesignTable of ContentsIntroduction Essential Tool KitSpecialized Tools and Supplies Gumpaste and Coloring The Formula Getting Started Hydrangea Additional Leaves Filler Flowers, Buds and Leaves The Flowers Anemone Camellia Cherry and Apple Blossoms Cosmos Dahlia Freesia Lavender Lilac Magnolia Peonies Phalaenopsis Orchid Ranunculus English Rose Garden Rose Climbing Rose Sweet Pea The Cake Projects Single Tier Arrangements Multi Tier Arrangements Pre-Made Arrangements Finishing Touches

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Book SynopsisThis comprehensive field guide to Ireland's robust and growing whiskey scene is the ultimate itinerary for whiskey beginners and connoisseurs, alike.An Irish whiskey guru, two bartender behemoths, and an adept writer combine forces to create this comprehensive guide to Irish whiskey. The book begins with an in-depth introduction to whiskey and its history in Ireland, including what makes each style of Irish whiskey unique. What follows is a detailed tour, including photographs, around the four Irish provinces, and of the 22 different distilleries and the unique Irish whiskeys each produces, as well as a discussion of the booming present and promising future for Irish whiskey producers. Each province also highlights the best of Ireland's 50 iconic bars and pubs, linking past to present and providing the ultimate whiskey tourist itinerary. The fun really begins when the masterminds behind 2015’s “World’s Best Bar,” Dead Rabbit Grocery and GrTrade Review“This colorful new book provides a tour of today’s distilleries, some with venerable roots, but most starting quite recently to meet the newly skyrocketing demand.” (The New York times)“A sophisticated guide for fans of Irish whiskey. It’s beautifully designed and illustrated . . . I can’t imagine returning to Ireland without a copy tucked away.” (The Wall Street Journal)"If you knew nothing about Irish whiskey before picking up the book, it doesn’t matter. By the end, you’ll have not only a solid base of Irish whiskey and Irish pub knowledge but also the will and wish to hop on the first jet to Dublin and start your very own journey." (Sam Slaughter, The Manual)“If you’re a serious Irish whiskey connoisseur, you’ll find plenty to interest you. But if you don’t know about the har stuff, [there is] information on its history and how it’s made. If you’re a devotee of great pubs, you’ll be spoiled for choice. And if you love a good cocktail, Jack McGarry created 12 original recipes. . . ” (The Irish Times)“If this was a book that had been done from the desk, as it easily could have been, it might have ended up as a dry encyclopedia that was useful as a reference work but not something you’d read cover to cover. However, by visiting all the pubs and distilleries, and talking to the owners and the experts, each entry is filled with conversation as well as information. The reader hears directly from the distiller or the pub owner, and we all know there’s no conversation like an Irish conversation. All you need is a session of live Irish music playing in the background, and you could be there with them.” (Travel Distilled)“Irish whiskey is a spirit unto itself, and lovers of Scotch or Bourbon can argue, but Irish whiskey purists know the craic (fun) is in the neat pour with good friends. This book was born from a whiskey guru, two bartender behemoths, to create this comprehensive guide to Irish whiskey.” (Monsters & Critics)Everyone should have "take a road trip through Ireland" on their bucket list — this is speaking from experience — and for whiskey lovers there’s now a definitive guide: "From Barley to Blarney," written by the founders of the Dead Rabbit. (Eva Kis, Metro New York)

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Book SynopsisThe bible of American whiskeys, bourbons, and ryes has been updated! Arranged alphabetically by distillery and then brand, this revised edition offers histories, ratings, and tasting notes for over 300 whiskeys - with more than 100 entirely new entries. Each section includes the contact information of the featured maker, along with its products.Trade ReviewPraise for American Whiskey, Bourbon & Rye “A comprehensive and opinionated guide for the intermediate tippler . . . It’s a detailed, admirably cranky directory. Risen’s tasting notes for each are erudite and fun.” —Wall Street Journal “Risen is something of a Renaissance man . . . a Leonardo da Vinci of whiskey. American Whiskey, Bourbon & Rye . . . should have a proud place on the bookshelf (or by the bar) of anyone who is an enthusiast of bourbon and other American whiskeys. Very useful for shopping purposes . . . Bring this book with you.” —Los Angeles Review of Books “Risen delicately walks readers into whiskey’s past, present, and future. . . . His words are meant for whiskey lovers, as he dissects every brand’s story and scores products on an NR (not recommended) to four-star scale. An American whiskey treasure worthy of four stars.” —Whiskey Advocate “A whiskey novice’s best friend . . . It’s a book I plan on keeping around for constant reference.” —Saveur Praise for American Whiskey, Bourbon & Rye “A comprehensive and opinionated guide for the intermediate tippler . . . It’s a detailed, admirably cranky directory. Risen’s tasting notes for each are erudite and fun.” —Wall Street Journal “Risen is something of a Renaissance man . . . a Leonardo da Vinci of whiskey. American Whiskey, Bourbon & Rye . . . should have a proud place on the bookshelf (or by the bar) of anyone who is an enthusiast of bourbon and other American whiskeys. Very useful for shopping purposes . . . Bring this book with you.” —Los Angeles Review of Books “Risen delicately walks readers into whiskey’s past, present, and future. . . . His words are meant for whiskey lovers, as he dissects every brand’s story and scores products on an NR (not recommended) to four-star scale. An American whiskey treasure worthy of four stars.” —Whiskey Advocate “A whiskey novice’s best friend . . . It’s a book I plan on keeping around for constant reference.” —Saveur

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Book SynopsisPhilip Greene, winner of the 13th Annual Spirited Award for Best New Book on Drinks Culture, History or Spirits, pairs each day of the year with a cocktail recipe that represents it, along with a toast in celebration! For every day of the year, Cheers! offers delicious cocktail recipes along with a backstory connecting the recipe to a particular day and a toast to raise in celebration. Greene draws on a range of interesting and (usually) fun events, some significant and some trivial, from the pages of history, literature, sports, entertainment, and more. Many of the toasts are classics culled from cocktail and bartending books dating to the nineteenth century, the works of Shakespeare, and other timeless sources. While the book undoubtedly acknowledges the usual noteworthy dates from around the world (New Year's Eve, Valentine's Day, St. Patrick's Day, Cinco de Mayo, etc.), it also features a new twist on standard observances, offering a fresh story, angle, and drink.

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Book SynopsisWritten in a chatty and non-medical style, Can I Eat That? guides people through the initial and sometimes frightening stages which follow diagnosis of Type 2 diabetes. It contains an explanation of the nutritional factors behind the disease, and the nutritional factors in foods that are tolerated; and brings these factors together in advice on the choice - and the cooking - of beneficial and tasty foods. The book also contains over 100 various recipes for healthy, nutritious and above all enjoyable meals suitable for people with Type 2 diabetes.

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Book SynopsisA beautifully illustrated book containing nearly 100 delicious slow cooker recipes the whole family will loveThis book contains 100 delicious recipes developed specifically with your family''s needs in mind to enable you to use your slow cooker to its maximum potential. The dishes in this book have delighted families for generations, and will make sure even the fussiest of eaters are satisfied. Whether you''ve got a four-hour slot between picking up the kids or ten minutes in the morning before you head off to work to prepare something, these recipes fit around your busy lifestyle.Sarah Flower is a nutritionist and the author of Slow Cook, Fast Food and The Healthy Slow Cooker Cookbook. Her books have sold more than 300,000 copies.

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Book SynopsisMake your favourite Indian takeaway dishes at homeKenny McGovern''s obsession with recreating takeaway and fast food dishes over the years has led him to the belief that Indian cooking is perhaps the greatest example that variety really is the spice of life.The different herbs and spices used in Indian dishes creates a vast range and depth of flavour, from spicy, sweet, savoury and sour curry sauces to fragrant and aromatic sides. In this book you will find delicious examples of traditional Indian cooking and street-food style dishes alongside popular recipes honed and developed largely in the UK, as well as the fusion food offered in many Indian restaurants today.Inside you will find restaurant classics like pakoras, bhajis, Dansak and Tikka Masala; classic dishes such as Sharabi and Tarka Dal; as well as street food favourites including Disco Fry Egg, Akoora and Aloo Subzi.

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Book SynopsisEver decided to go booze-free only to find the alternatives a little, well . . . boring? If you''re embarking on a dry spell, this book is just the tonic (so to speak).Drinks expert Helen McGinn shows you how to make the most of your time off the sauce with plenty of recipes for simple homemade mocktails, infusions and cordials, along with a guide to non-alcoholic wines, beers and spirits worth adding to your drinks cupboard.Think of this book as a friend, with a (dry) sense of humour, to keep you company in style through your booze-free spell.Trade ReviewI loved McGinn's The Knackered Mother's Wine Club, inspired by her award-winning blog. Here she explains how not to drink, suggesting mocktails, infusions, cordials, non-alcoholic beers and wines, and other adult soft drinks to help you actually enjoy Dry January . . . and any other dry spells you choose to embark on. Having just completed a very dull and dry August, I'm sold on this already. * Editor's Choice, Bookseller *My old friend and drinking partner Helen writing a book on teetotal tipples! Whatever next? But she does it with great wit and common sense, and almost persuades me that a booze-free January is a thing of beauty. Almost.An engaging new book . . . [Helen's] clever mocktails should get you through a dry January without too much pain. * Guardian Weekend magazine *The mocktails and infusions are savoury rather than sweet, and the recipes rely on ingredients with plenty of falvour (...) these are drinks you can make and enjoy the ritual of making, a little bit like opening a fine bottle of wine or mixing the perfect G&T. * Daily Echo (Bournemouth) *

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Book Synopsis''Shipton Mill: the flour fuelling Britain''s baking revolution.'' the Guardian''A beautiful and comprehensive guide to baking with a variety of grains and flours... a must for any avid baker.'' Good Housekeeping''Foolproof recipes from flour expert Tess Lister are ideal for bakers of all abilities'' Great British Food Magazine''It''s such a treat to be allowed into the world of Shipton Mill through this book...The tradition of milling flour and making bread is a timeless one. Keeping things simple when so much in life gets more complicated is actually really hard... [and] deserves to be celebrated.'' Yotam OttolenghiA Handful of Flour is the only bread-making book you need to start baking delicious food at home. In this, their first, much-anticipated book, Tess Lister of Shipton Mill will show you how to choose the best flour for breads, pastry, pizza, cakes, tarts, biscuits and more.Trade ReviewThis book will help you to discover and bake with incredible varieties of grains and flours. Bonne boulange! * Richard Bertinet *It's such a treat to be allowed into the world of Shipton Mill through this book. We get to meet the Shipton family, friends and millers, we learn about all sorts of flours and then, to boot, get inspired to cover our own kitchen work surfaces in flour. The tradition of milling flour and making bread is a timeless one. Keeping things simple when so much in life gets more complicated is actually really hard. Any business or book which manages to pull this off deserves to be celebrated. * Yotam Ottolenghi *John Lister's artful blend of idealism, manufacturing ingenuity and style has made Shipton the UK's leading organic mill and a key supplier of fl our to the artisan bread revolution. The story of a restless creativity at work is jauntily told by his daughter in this exposition of life in an exceptional country mill, celebrating grain, flour and bread with a host of information and well-worked contemporary recipes. * Andrew Whitley, author of Bread Matters and founder of the Real Bread Campaign *This is the book I've been waiting for... what a joy to see the skills and knowledge being passed on with such passion by the miller's daughter. * Darina Allen *A Handful of Flour; recipes from Shipton Mill, has sought to gather all her family's knowledge about flour in one place, along with some delicious recipes, from bread, to pasta and puddings. * The Telegraph *A beautiful and comprehensive guide to baking with a variety of grains and flours... a must for any avid baker. * Good Housekeeping *Foolproof recipes from flour expert Tess Lister are ideal for bakers of all abilities. * Great British Food Magazine *This book will help you to discover and bake with incredible varieties of grains and flours. Bonne boulange! -- Richard BertinetIt's such a treat to be allowed into the world of Shipton Mill through this book. We get to meet the Shipton family, friends and millers, we learn about all sorts of flours and then, to boot, get inspired to cover our own kitchen work surfaces in flour. The tradition of milling flour and making bread is a timeless one. Keeping things simple when so much in life gets more complicated is actually really hard. Any business or book which manages to pull this off deserves to be celebrated. -- Yotam OttolenghiJohn Lister's artful blend of idealism, manufacturing ingenuity and style has made Shipton the UK's leading organic mill and a key supplier of fl our to the artisan bread revolution. The story of a restless creativity at work is jauntily told by his daughter in this exposition of life in an exceptional country mill, celebrating grain, flour and bread with a host of information and well-worked contemporary recipes. -- Andrew Whitley * author of Bread Matters and founder of the Real Bread Campaign *This is the book I've been waiting for... what a joy to see the skills and knowledge being passed on with such passion by the miller's daughter. -- Darina AllenA beautiful book, drawing on a wealth of expertise and tradition... Bread making enthusiasts will love the likes of rock salt and rosemary focaccia, but there are also recipes for quiches, pizzas, pasta and puddings. -- Juanita Coulson * The Lady *A Handful of Flour; recipes from Shipton Mill, has sought to gather all her family's knowledge about flour in one place, along with some delicious recipes, from bread, to pasta and puddings. * Telegraph *Shipton Mill: the flour fuelling Britain's baking revolution. * the Guardian *A beautiful and comprehensive guide to baking with a variety of grains and flours... a must for any avid baker. * Good Housekeeping *Foolproof recipes from flour expert Tess Lister are ideal for bakers of all abilities * Great British Food Magazine *

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Book Synopsis''YOU''LL WANT TO COOK IT ALL'' - Evening Standard''Rachel Roddy''s writing is as absorbing as any novel. Her prose is so elegant and her story-telling so compelling that I almost forgot I was reading a cookbook.'' - Russell Norman, Polpo------------------From the award-winning weekly Guardian Cook columnist and winner of the André Simon and Guild of Food Writers'' Awards comes an Italian food book of sumptuous recipes, flavours and stories from Sicily and Rome.For the last twelve years, food-writer, cook and photographer Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country''s traditional recipes and the stories behind them. In Two Kitchens Rachel Trade ReviewRachel Roddy's writing is as absorbing as any novel. Her prose is so elegant and her story-telling so compelling that I almost forgot I was reading a cookbook. * Russell Norman, Polpo *This very entertaining book is a perfect marriage of the personal with the practical. Rachel has the ability of combining intimate reminiscences with excellent recipes. If you want to know anything about the food of Rome or Sicily, this is the book for you. -- Anna Del ConteRachel Roddy describing how to boil potatoes would inspire me. I want to live under her kitchen table. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now. * Simon Hopkinson *Rachel Roddy brings the warm flavours of the south into our northern kitchens. Her dishes from Sicily and Rome are linked by family stories, and both place and food are beautifully photographed. I shall cook from this book with pleasure. -- Jill NormanHer writing is elegant and her recipes tempting - the perfect combination. * Evening Standard *Roddy's writing often reminds me of a more generous, more evocative Elizabeth David. -- Nancy Harmon Jenkins * The Art of Eating *Rachel Roddy's first book, Five Quarters, became the kind of read that cookbook lovers and foodies urge each other to buy. Her new book is full of recipes further expanding on the idea of Five Quarters, that no two Italian dishes are the same. * Evening Standard *Such a talented storyteller and skilled cook. * The Foodie Bugle *Fantastic * @ottolenghi *Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy, the award-winning Guardian Cook columnist and winner of the Andre Simon and Guild of Food Writers', delivers a glorious book highlighting the food that comes from her two kitchens in Sicily and Rome. Rachel's first title Five Quarters is on my bookshelf and I cannot wait to have this title join it. I had the privilege of reviewing the electronic version and it is spectacular - Rachel's beautiful writing, stunning photographs and scrumptious recipes makes this title a must have. * Eat Your Books Blog *Guardian columnist and Rome-resident Rachel Roddy is one of the current most popular voices in food writing, with her debut book Five Quarters winning her the André Simon Food Book Award. In this, her second title, Rachel shares over 120 traditional Italian recipes, with their inspiration coming from both her own Roman kitchen alongside the one of her Sicilian partner Vincenzo. With writing as gorgeous as the recipes it sits alongside, this is a book to treasure and one to which you'll often return. * Chilterns Bookshelf Magazine *Expect simple dishes with Italy's bountiful ingredients at their core, from honeyed peaches to Sicilian pasta, as well as plenty of Rachel's beautifully evocative writing. * Jamie Magazine *Buy Rachel Roddy's brilliant Italian-Sicilian cookbook, Two Kitchens. -- India Knight * Sunday Times *She had me at griddled aubergine left overnight in a deep pool of olive oil with chilli and garlic. -- Victoria Moore * Daily Telegraph *It is a book full of lip-smacking recipes and, in the margins, a vision of a lifestyle to envy. * Herald *Best of all is Rachel Roddy's Two Kitchens, a wonderful account of the cooking of Sicily and Rome by an English writer who lives in Rome with a Sicilian husband. This is cooking that's grounded in the place but with the appreciation of someone who comes to a rich tradition from outside. It's a fine selection of recipes, written in the most engaging way. -- Melanie McDonagh * Evening Standard, Best Cookbooks for summer 2017 *This charming book is a classic in the making. * Crumbs Magazine - Book of the Month *A beautiful read. * Delicious Magazine - This Year's Best Book Gifts for Food Lovers *For enchantingly fragrant, earthy food from below Italy's tomato line there's Rachel Roddy's Two Kitchens. Roddy has lived in both places, discovered a great variety of dishes and writes about them with joy and know-how. I'd like large helpings of her chicken with citrus and olives after a starter of pasta with cauliflower, anchovies, saffron, pinenuts and raisins. * Spectator *The prose is gorgeous and mouthwatering. * Culture Whisper *You'll want to cook it all. * Evening Standard *[Two Kitchens] is a testament to a life lived well between Rome and Sicily, delving into deep-rooted culinary traditions and discovering ways to improvise new ones * Guardian *Rachel Roddy's 2015 debut, Five Quarters, remains a delightful read, quite apart from the recipes. It tells the story of the author's move from London to Rome, and the resultant change in her relationship with food. In Two Kitchens, she relates the next stage of her Italian education: an exploration of the culinary culture of Sicily, where her partner was born. The flavours are fresh and summery - chicken balls with lemon and ricotta, for example - and much time is devoted to vegetables and other side-dishes. As in Five Quarters, Roddy's warmth, humour and love of Italian ingredients shines through the prose. * The Week - Best Cookbooks of 2017 *

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Book SynopsisDelicious Food For Less.Minimum fuss, maximum flavour, fully vegan and all for 1 per person.Miguel Barclay''s One Pound Meals, became the bestselling debut cookbook of 2017. Vegan One Pound Meals, his fourth book in the series focusses on vegan recipes, with Miguel showing just how accessible it can be to eat vegan meals on a budget, with each recipe costing just 1 per portion. You might think that it''s expensive to change your diet to a vegan one, but Miguel will show you that it''s entirely do-able on a tiny budget. Once again, through his ingenious recipes, he will bring delicious food to your table without the expense. There''s over 85 recipes to choose from, including: * Sweet Potato Katsu Curry* Golden Syrup Broccoli Noodles * Mac & No Cheese * Sticky Aubergine Bao* Black Bean Meatballs<Trade ReviewEating plant-based food has never been more popular and you don't have to spend a fortune on ingredients. [Miguel's] philosophy is minimum fuss, maximum flavour. * Fabulous, The Sun *Buy a few basics, and each of these recipes should come in under a pound a head. * Guardian *Easy plant-based meals for £1 a head! * Closer magazine *These clever vegan recipes are ideal for everyday budget family cooking. * BBC Good Food *An absolute must for anyone cooking on a budget, proving that delicious meals can be made with limited money and time. * Rhian Williams, Independent *Restaurant-quality meals for £1 a head. * Sainsbury's Magazine *Delicious £1 dinners! * Bella *As delicious to eat as they were quick to prepare. * The Times *Cook up a storm for less. * The Sun *Cook yourself a bargain... genuinely delicious stuff you'll want to eat. * Metro *

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Book SynopsisFrom Tudor oyster pedlars and Victorian pie and mash shops, to the supper clubs and street food scene flourishing today, Britain''s capital has always been a tantalising draw for those who live to eat. In Made in London, Londoner Leah Hyslop offers a joyful celebration of the city and its food, past and present. The book features recipes invented in the city; such as the 18th century treat Chelsea buns (a favourite of King George II) and Omelette Arnold Bennett, created for the famous writer while staying at the Savoy Hotel. Alongside these are new, exciting dishes, inspired by the Leah''s eating adventures around the capital: such as a mouthwatering Pimm''s and lemon curd trifle, an unusual goat''s cheese and cherry tart and an easy twist on Indian restaurant Dishoom''s iconic bacon naan, one of the best brunches in London. Interspersed with the recipes are short, entertaining histories and profiles about London''s food scene, including the tale of the 18th century 'Trade ReviewA passionate love letter to London and how it’s become the most diverse, delicious and interesting city in the world. -- Gizzi ErskineThis is just the book for London lovers from all over the world. * Melissa Hemsley *This book and its recipes are a true celebration of all the diversity and culture that make London the beautiful and vibrant city that it is. -- Sabrina GhayourIt's a fantastic book - it made me very hungry and very proud. * Robert Elms *This paean to London and its food by Leah Hyslop is a joy and encourages both reading and cooking. * Delicious *Table of ContentsBreakfast and Brunch Starters and Small Plates Londinner Late Night London Afternoon Tea Desserts Cocktails and drinks

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Book SynopsisTHE SUNDAY TIMES BESTSELLER Lamb doner. Chicken tikka masala. Turkey burger. Doughnuts. If you think this doesn''t sound like diet food, then think again. Tom Kerridge shows how you can enjoy all your FAVOURITE FOODS and still LOSE WEIGHT with his LOWER-CALORIE DIET WITH A DIFFERENCE.Tom proves that low-cal dishes can be delicious' BBC Good FoodThe recipes look enticing whether you're on a diet or not' MetroYou can have your cake, it seems, you can even eat it, you just have to cook it Tom's way' Daily Express_______It''s impossible to stick to a diet if the food you''re expected to eat is boring and doesn''t fill you up. So I''ve developed lots of tasty and satisfying recipes that people will love to cook and eat, but that will also help them lose weight. I truly believe that this attitude works. I''ve been there myself and now I want to help others get there too.' Michelin-starred chef Tom KTrade Review‘Tom proves that low-cal dishes can be delicious’ * BBC Good Food *‘The recipes look enticing whether you’re on a diet or not’ * Metro *‘You can have your cake, it seems, you can even eat it, you just have to cook it Tom’s way’ * Daily Express *‘Tom’s recipes are refreshingly un-cheffy yet stylish and, even though they’re low-cal, they pack in plenty of flavour too’ * Delicious *‘For people who want to lose weight without sacrificing flavour and good taste … Tom Kerridge is like a human sunbeam’ * GQ *

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Book SynopsisA genius little book! This is a fascinating guide to herbs and what to do with them love it! Jamie OliverFrom rosemary to wild garlic, and hyssop to sea kale, our food would be poorer without the herbs we grow. Jekka McVicar is the expert on herbs and how to get the best from them, and this new pocket book is the go-to guide for chefs and gardeners across the country. In a compact and handy A-Z format, this guide will ensure you get the best out of your herb garden, providing details such as when and where to plant, how hardy each plant is, how to nurture and care for your herbs and what each herb is best used for in the kitchen. Jekka's own photography of the herbs complements the text, providing a quick and colourful reference.Trade ReviewA genius little book! This is a fascinating guide to herbs and what to do with them – love it! * Jamie Oliver *Of growing herbs, there is little Jekka McVicar doesn’t know. * English Garden *Herb expert Jekka McVicar has condensed a lifetime of knowledge and wisdom into this pocket-sized book, whose A-Z format makes it easy to navigate. * English Home *This compact handbook may be small and narrow, but it is packed with information on growing herbs. * Landscape Magazine *You'll find details of over 400 different herbs in Jekka's book, her distillation of over 40 years growing, exhibiting and using herbs. -- Peter Seabrook * The Sun, TV magazine *This A-Z is a handy visual pocket guide to herbs both cultivated and wild, to help you grow and identify everything from rosemary to wild garlic, hyssop to sea kale. * Vegetarian Living *

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Book SynopsisVibrant, bright and utterly alive no other country is quite like Mexico. And the food is unique, complex and unreservedly delicious. To the uninitiated, Mexican food is deceptively simple, but these pages uncover the diverse recipes bound up in the history of the country and its cultural heritage, as Jane Mason guides you through the essentials of vegetarian Mexican cuisine. With three different coast lines, seven climate zones and far ranging altitudes, the sheer variety of plant life in Mexico is outstanding, and perfect for a range of vegetarian recipes. Some of the world's most favourite ingredients originate in this incredible country from sweet potatoes, vanilla and tomatoes to beans, squash and avocados and this book is packed full of recipes that make the most of these stunning ingredients. Each and every dish has a subtle balance of flavours and textures, and there is much to discover beyond tacos, burritos and Table of ContentsIntroduction Small plates Large plates Accompaniments Index

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Book SynopsisTHE SUNDAY TIMES BESTSELLER and The Daily Mail Best Cookbook of the Year 2022Michelin-starred chef Tom Kerridge shows you how to make everyday taste special with 100 fuss-free recipes using simple, economical ingredients._______I hope this book will mean there''s one less thing on your list to stress about' Tom KerridgeWith quick ways to add maximum flavour, Tom shares how to make the most of your supermarket staples for any cooking style, occasion, and mood. There are:Low shop recipes that use up things you've got leftQuick meals that go from cupboard to table in 30 minutesOne pot dishes that do all the work for youMake ahead meals that take the stress out of cookingAnd amazing, easy dishes like- Cheddar and chutney sausage rolls- Crispy-skin mustard chicken- Smoky beef and bean pie- Creamy mushroom and sage lasagne- Self-saucing cherry and chocolate puddingSometimes you don't want to faff aboutTrade Review'I've always admired the down to earth charm of Tom Kerridge and the way he suffuses his kitchen know-how into tips to use at home. In his latest book, you'll find ideas to take you from Monday lunch to Sunday suppers with creativity and ingenuity' * Good Housekeeping *

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Book Synopsis'' I'm just bowled over by this book. It's as fascinating as it is beautiful, and full of food I'm desperate to eat!'' NIGELLA LAWSON''The one and only book you will ever need on Parsi cooking'' ANGELA HARTNETTFrom Dinaz Aunty's incredible tamarind and coconut fish curry, lamb stewed with cinnamon and Hunza apricots, to baked custards infused with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious.In his debut cookbook, Head Chef of St. John Bread & Wine, Farokh Talati, gathers together a selection of classic Parsi recipes from his travels through India and time spent in the kitchen with family, revealing them here for you to discover and enjoy at home.Recipes include:Parsi omeletteCharred sweetcorn and paneer saladPersian scorched riceParsi kheemaKedgeree a Parsi versionPrawn PatioMango poached in jaggery and saffronCardamom doughnutsBlending Persian and Indian cookery in a journey from family life in westTrade ReviewBeautiful and utterly compelling ... I’m just bowled over by this book. It’s as fascinating as it is beautiful, and full of food I’m desperate to eat! * Nigella Lawson *The one and only book you will ever need on Parsi cooking * Angela Hartnett *Sure to be a Parsi classic. Great reading and great eating * Fergus Henderson *Parsi food is graceful and quiet. But the laughs and exclamations of delight shared over [Talati's food] speak volumes * VICE *Grab chef Farokh Talati’s debut cookbook Parsi for brilliant recipes gathered from his family kitchens and travels, as well as an education on the ancient culture * Evening Standard *An assured debut * Waitrose Weekend *All you ever need to know about Parsi cooking. An elegantly written tome, as much memoire and cultural history as it is cookbook. Mesmerisingly good * The Mail on Sunday *A cookbook to be cherished * Foodism *Table of ContentsIntroduction Store cupboard essentials Spices and masalas Breakfast Snacks Salads Meat Fish Vegetables Lentils Rice Dairy Sweet things Relishes, pickles and preserves Drinks Index About the author Acknowledgements

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Book SynopsisA sumptuously illustrated celebration of one the world's greatest and least-known cuisinesTrade ReviewIt's a wonderful book -- Nigella LawsonSYRIA: RECIPES FROM HOME is a book that I look forward to having in my cookbook collection. Syrian cuisine deserves a high place in our culinary knowledge and Itab and Dina, with their brilliant recipes and fascinating stories, are the perfect authors to do this -- Ruth Rogers, co-founder of the River Cafe"Bulgar is coral but lentils are pearls." This is one of many pieces of Syrian food folk wisdom in Syria: Recipes from home by Itab Azzam and Dina Mousawi. This book is full of the Middle Eastern flavours that - thanks to Yotam Ottolenghi - have started to taste like home to many of us in Britain: tahini and cumin, pomegranates and parsley. Azzam and Mousawi's version of smoked aubergine dip is one of the best and simplest I've ever tasted. But what makes this book unusual is the stories it tells of modern Syria: of people exiled, bereaved or under siege, for whom the comforts of food mean more than ever. -- Bee Wilson * TLS *I loved the cumin-scented stories in SYRIA: RECIPES FROM HOME, as collated by Itab Azzam and Dina Mousawi from Syrian women on the refugee trails. So much more than a cookbook. -- Richard Godwin * EVENING STANDARD *I give this to everyone as a present, whether they're 30 or 70, and it's always a total hit. The recipes are easy to follow, beautifully presented and perfect for anyone keen to experiment with oh-so-trendy Middle Eastern flavours. -- Harriet Addison * THE TIMES *(It's a relief then to turn to) Itab Azzam and Dina Mousawi's collection of recipes from refugees in Europe, collected in camps and far-flung places. It's a way for the displaced to create a sense of home when far away - one of the casualties of the war is Syria's food culture. But it's also a good selection of recipes from a country famous for its excellent cooking, ranging from simple vegetable dishes to quite fiddly pastries. Useful and poignant. -- Melanie McDonagh * EVENING STANDARD *I read a lot of cookbooks - a beautiful highlight was SYRIA: RECIPES FROM HOME by Itab Azzam and Dina Mousawi. -- Lucy Davies * THE OBSERVER *'Rich with celestial Syrian recipes and an abundance of stories about the meaning of home' - Sophie Dahl'What a beautiful book!...Filled with brilliant recipes and inspiring stories from Syrian families' - Clerkenwell Boy

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Book SynopsisAn inside look at how craft beer makers and IPA devotees come together to brew, taste, and enjoy fine ale while also building a sense of community in Las Vegas Equally reviled and revered as Sin City, Las Vegas is both exceptional and emblematic of contemporary American cultural practices and tastes. Michael Ian Borer takes us inside the burgeoning Las Vegas craft beer scene to witness how its adherents use beer to create and foster not just a local culture but a locals' culture. Through compelling, detailed first-hand accounts and interviews, Vegas Brews provides an unprecedented look into the ways that brewers, distributors, bartenders, and drinkers fight against the perceived and preconceived norm about what happens in Vegas and lay claim to a part of their city that is too often overshadowed by the bright lights of tourist sites. Borer shows how our interactions with the things we care aboutand the ways that we care about how they're made, treated, and consumedcan lead to new senseTrade Review"Borer makes a crucial contribution by drawing attention to the ways people still make places as well, in their day-to-day lives through symbolic engagement with place reputations and their consequences." * American Journal of Sociology *"Vegas Brews captures the stories of the emergence of craft brewers within the unique sociology of Las Vegas, cultivating an oasis in the desert for beer drinkers in Nevada." -- Paul Gatza, Director of the Brewers Association"Is there a place for authenticity in a world of artifice and consumerism? Focusing on the microbrewery scene in Las Vegas, Michael Ian Borer answers this question by showing us in detail how collaboration, craftsmanship, skill, honor, and place-making coexist side by side. Rich in ethnographic detail, Vegas Brews is a great contribution to the study of how culture can shape the city landscape, and how cities, in turn, can shape culture." -- Claudio E. Benzecry, author of The Opera Fanatic: Ethnography of an Obsession"This is a commendable text that will be indispensable to anyone researching urban redevelopment, consumption, brewing, or the role of community and scene in cultural production and innovation. It should also be on every ethnographic research methods reading list." * Symbolic Interaction *

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Book SynopsisTransition to veganism smoothly with this interactive step-by-step guided journal to help you kickstart your vegan diet with delicious recipes, detailed nutritional information, and prompts to record your progress. Starting to experiment with the world of vegan food? Looking for help keeping your healthy, plant-based eating on track? Ready to take the next step from vegan-ish to full-time vegan? This guided journal is here to help! Going vegan doesn’t need to be a scary, drastic change! With the right guide you don’t need to cut out your favorite foods or restock your home with a new pantry—you can jump head first into a fully vegan lifestyle. In 12 short weeks you can transition to whatever level of veganism is right for you and make it a transformation that will last. Going Vegan: Your Daily Planner includes easy vegan recipes, detailed nutritional information, and interactive journaling pages that let you track your water, food

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Book SynopsisGo completely nut-free with 200 accessible, beginner-friendly recipes designed to keep anyone with nut allergies safe—while still enjoying delicious foods. Dealing with a peanut or tree nut allergy can often make mealtimes challenging—lots of recipes require nuts, and it can be hard to share a meal with others who might not understand the severity of your allergy. However, you can avoid all these issues with nut-free solutions that allow you to safely—and quickly—create delicious dishes that even your friends without allergies will love! In The Everything Nut Allergy Cookbook, you’ll learn all the tips and tricks for creating nut-safe meals, including cooking tips to avoid contamination and safe substitutions for common ingredients. Enjoy hundreds of allergy-friendly recipes (including recreations of favorites) like: -Two Cheese Baked Pesto Chicken -Thai Chicken Salad -Sunflower Pumpkin Seed Trail Mix -French Macarons -Seed Butter Chocolate Cups -And many more! Whether you’re looking for new recipes to build out your nut-free repertoire or are new to the nut-free lifestyle, this helpful, reliable resource provides easy, tasty dishes that will become allergy-safe for years to come.

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Book SynopsisDrink like a Dutton—whether that’s a Dutton from 1883, 1923, or the flagship show, Yellowstone—with drinks straight from and inspired by all three hit series! This bar book includes easy-to-follow recipes, images of the drinks, and additional insights every fan will love. When it’s time to pour one after a hard day’s work, The Official Yellowstone Bar Book helps fans to relax like a Dutton. From the early watering holes along the Oregon Trail in 1883 to the Prohibition speakeasies of 1923 to the bars and campfires of Yellowstone and beyond, finding the right drink for the right moment has always been a part of frontier life. Now, fans can get inspired on how to do just that in the comfort of their own home. The Official Yellowstone Bar Book features recipes that reflect the characters and themes from the Yellowstone franchise—as well as the cowboy in all of u

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Book SynopsisBaked feta pasta! Mochi donuts! Dirty sodas! Viral TikTok recipes continue to take the Internet by storm and this new collection delivers 75 (more!) of the trendiest and tastiest recipes social media has to offer.

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Book SynopsisThe second book by the record-breaking bestselling author Joe Wicks.Eat more. Build muscle. Burn fat. Lean in 15: The Shape Plan introduces a new way of eating and training to build lean muscle and burn more fat. Joe Wicks, aka The Body Coach, has helped hundreds of thousands of people transform their bodies and feel amazing. In the Shape Plan, he shares a hundred delicious recipes and four new workouts to take your fitness to the next level.Are you ready to start your transformation and get Lean in 15?Over 600,000 copies soldTable of ContentsIntroduction - i: Introduction Chapter - 1: The Lean in 15 Shape Plan Chapter - 2: Getting started Chapter - 3: Reduced-carbohydrate recipies Chapter - 4: Carbohydrate-rich recipies Chapter - 5: Snacks and treats Chapter - 6: Volume resistance HIT training Chapter - 7: My lean winners Index - ii: Index Acknowledgements - iii: Acknowledgements

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Book SynopsisAre you fed up with restrictive dieting? Do you feel you’ve tried everything before and failed? Then this plan is for you. This is different. This will work.Joe Wicks, aka The Body Coach and the nation's favourite PE Teacher, is back with another instalment of 100 delicious recipes and five speedy, effective HIIT workouts. The Fat-Loss Plan can motivate everyone on their way to achieving a fit, lean and healthy body.Inside the book is a combination of reduced-carb, post-workout and snacks and sweet treat recipes – all incredibly tasty and easy to make in 15 minutes flat. Every recipe is filling and fuels you with energy for your day and your workout – including Steak Taco with Lime Salsa, Lamb Kofte Tagine and Veggie Super Bowl. Thanks to sample weekly plans, Joe makes it simple for you to prep like a boss and eat well every day of the week.Joe has more than 4 million followers on social media where fans share their personal journeys towards a leaner, fitter lifestyle. The Lean in 15 titles won platinum and gold awards at the Specsavers Nielsen book awards. Joe’s first book Lean in 15: The Shift Plan has become the bestselling diet book of all time and all his books have been non-fiction number one bestsellers.Start your journey to better health and fitness now with The Body Coach.Trade ReviewHe is the JK Rowling of food and exercise books. -- The Times He's Genuine . . . he reminds me of both the young Jamie Oliver and the emerging Russell Brand -- Radio TimesSuperstar fitness guru -- SunWe love this man -- CosmopolitanHis philosophy is simple: train hard and fuel your body. It's perfect if you're looking for a combination of food and fitness inspiration -- Harper's BazaarThe leader of a generation of trainers and nutritionists -- Men's FitnessThe best in the business -- Women's HealthTable of ContentsIntroduction - i: Introduction Chapter - 1: My 12 Steps to Success Chapter - 2: Getting Started Chapter - 3: Reduced-carb Recipes Chapter - 4: Post-workout Recipes Chapter - 5: Snacks and Sweet Treats Chapter - 6: HIIT Training Index - ii: Index Acknowledgements - iii: Thank Yous

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Book SynopsisMove beyond dried apricots and jerky into an amazing world of healthy and delicious dried foods! This ultimate food drying resource has something for everyone: vegetarians, natural and raw food enthusiasts, hunters, fishermen, gourmet cooks, gardeners, and hikers. Children will love the yummy fruit roll-ups. Everyone will be thrilled at how easy it is to preserve fruits, vegetables, and herbs without chemicals or preservatives. Animal lovers will enjoy making treats for dogs, cats, and birds. With more than thirty years of food drying experience, author Mary T. Bell offers straightforward and practical instructions for drying everything from apples to zucchini, without ignoring traditional favorites such as jerky, mushrooms, and bananas. Readers will also find innovative and delicious recipes for cooking and baking with dried foods. The Essential Guide to Food Drying gives readers the recipes, instructions, and inspiration they need to get the most out of their home food dehydrators.Trade Review“What a glorious book. This is now essential reading for our entire culinary team at Charlie Trotter’s restaurant.” —Charlie Trotter, chef and restaurateur

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Book SynopsisAre you brave enough . . . . . .to bake? Sneak into a haunted house to hunt for Marshmallow Ghosts and cast some spells to turn them into a Ghostly S'mores Tart. Stop by the Pumpkin Patch for some Pumpkin Spice Hot Chocolate while on the way to the Creepy Carnival to win a Red Balloon Cake Pop and Homemade Candy Corn. This cookbook is packed with spooky, Halloween-y treats that are perfect for parties, scary movie nights, and for counting down to the most frightful holiday of the year! Turn your kitchen into a spooky, haunted coven with Ghost Food! Sections include: Haunted Mansion Pumpkin Patch Creepy Carnival Witch's Coven Vampire's Lair and more! This collection will impress all ages of Halloween or year-round fans with of the creepy-cute aesthetic! Its perfect for your next themed party, movie night, or game nightand dont forget about your spooky season parties and get-togethers. Dont miss Caylas other imaginative books in this collection: Unicorn Food,Mermaid Food,Spooky Food,Reindeer Food, Elf Food, andDragon Food.

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Book SynopsisFilled with stories of family, food, and culture, and interwoven with personal recipes and photographs taken by the author, My Father's Smokehouse folds the reader into a beautiful island landscape."Prescott emphasizes the importance of learning the traditional values of where one lives, gratitude for what the land and sea provide, and the responsibility to share with community."—Anchorage Daily News"[Prescott’s] book is filled with traditions, memories and stories surrounding Southeast Alaska life, including a family’s perseverance, the wisdom of Sámi and Tlingit cultures, and respect for elders and their knowledge of the culture. The smokehouse at the fish camp is named after her father."—Wrangell SentinelThe smokehouse at Mickey's Fishcamp holds more than fish. It is filled with traditions, memories, and stories of a thriving Southeast Alaskan life—of a family's perseverance, of the wisdom of Sámi and Tlingit cultures, and of respect for Elders and their knowledge of the natural world.Mickey's Fishcamp is named after three generations of Prescott fishermen who commercially fished the waters of the Inside Passage, and is located near one of the oldest Tlingit settlements in Wrangell, Alaska. Here, next to the rainforest and sea, author Vivian Faith Prescott has found her place in the world. She is a student and teacher of the natural environment—harvesting spruce tips, berries, sea lettuce, and goose tongue and processing salmon, halibut, and hooligan—who combines traditional practices with modern knowledge.Heartwarming and introspective, My Father's Smokehouse tells one woman's stories of Traditional Knowledge that is learned and passed on, from one generation to the next.Table of ContentsIntroduction: Sense of Time, Sense of Seasons: Sea and Forest Seasoning; Spruce Tip Juice & Salt FIRST FISHCAMP CYCLE Skunk Cabbage: A Harbinger of Spring: Roasted Salmon in Skunk Cabbage Leaves Harvesting the Soon Bloom: Oven-Dried Popweed Ceremony: Cute-Little-Raven's Herring Egg Salad Eat Your Trees: Spruce Tip Iced Tea My Father's Smokehouse: Fishcamp Salmon Spread; Dad's Salmon Spread Lessons from the Devil's Club Lady: Black Bean Salad with Devil's Club Tips The Underside of Leaves: Salmonberry Scones A Family of Crabbers: Island Crab Cakes; Spruce Tip Mayonnaise; Wild Alaskan Berry Sauce Art-Thinking at Mickey's Fishcamp: Salmonberry–Spruce Tip Artisan Butter Being Mummo: Foraging for Goose Tongue: Wrangell Ranch Dressing 13 Ways of Looking at Dog Salmon: Fishcamp Ikura (Salmon Caviar) Afloat: Spruce Tip–Labrador Tea–Salmonberry-Infused Water Halibut Sustains Us: Halibut Crepes Backyard Glaciers: Tote Ice Tea for Community: Labrador Tea Encounters with the Giant Pacific Octopus: Smoked Octopus Salad Red Huckleberry: Food for Songbirds: Mickey's Huckleberry Dream Pie Wrangell Winter Games: Shrimp Sandwiches Winter Stories: Salmon Patties; Spruce Tip Tartar Sauce; Fireweed Dipping Sauce SECOND FISHCAMP CYCLE Field Guide to Finding Hope: Put an Egg on it and Dip it in Coffee Gathering Red Seaweed: Dried Red Seaweed A Bunch of Hooligans: Smoked Hooligan Fresh Spring Rolls Carrying on Traditions: Spruce Tip Oatmeal; Spruce Tip Toast The Art of Salmon: Fishcamp Salmon Tacos The Treat Beneath Your Feet: Dried Sea Lettuce Muskeg Love: Muskeg Muffins Gifts from the Porcupine: Spruce Tip Chocolate Brownies It's the Little Fish in Life: Rainbow Smelt: Fried Rainbow Smelt (How Dad Does It) The Bunchberry Yoik: Mixed Alaskan Berry Hand Pies Lungs of the Island: Usnea Tea Highbush Cranberries and Traditional Values: Highbush Cranberry Jelly Listening to the Forest: "Stop the Shouting and Listen to the Sunset" Stink Currants and Landslides: Stink Currant Jelly Winter Blues: Blueberry Water; Winter Blueberry Smoothie Salmon Head Soup: Salmon Head Soup The Practice of Gifting: Spruce Tip Sugar Cookies Winter Kings: White King Salmon Chowder What I've Learned from Living at Fishcamp: Mickey's Fishcamp Tips

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Book SynopsisFrom the creative minds behindthe world's favorite gourmet marshmallow companyXO Marshmallowexplore the world of marshmallow-making with over 50 recipes and countless tips and tricks to make your life a bit sweeter.

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Book SynopsisA SUNDAY TIMES TOP TEN BESTSELLER In Eat Better Forever, Hugh Fearnley-Whittingstall gives you all the tools to improve your eating habits, and therefore your life — permanently. And to help it all happen, he’s added his 100 healthiest recipes yet. In this ground-breaking book, instead of promising a gimmicky single-fix solution to the challenge of healthy eating, Hugh extracts the knowledge, advice and healthy habits, from cutting edge research into the obesity crisis, to produce 7 simple strategies that will transform your diet and your health. Starting with the blissfully simple message that we all need to Go Whole, he leads us away from the industrial junk and processed foods that are doing so many of us so much harm and returns us to the real foods that nurture us and keep us well. Everything that follows is clear, believable and achievable. From sorting the good carbs from the bad, learning not to fear fat, and looking after our gut, to renegotiating the foods we call 'drinks' and being mindful of when to eat…and when to take a pause… Hugh guides us to a better way of eating that will last us our whole lives. It’s all offered up with reassuring tips and switches that help us act on the vital knowledge he imparts. And the 100 recipes that come with it, and their endless variations, make for a lifetime of healthy eating.Trade ReviewIf you’re remotely tempted to eat better – both for the health of the planet and yourself – this book will help you as you attempt to steer a new course * Daily Telegraph *Promises to supply you with the tools to change your eating habits * The Times *The recipes themselves will slip easily into your daily routine * Independent *

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Book SynopsisLet the oven do the work with these quick and simple ingredient-focussed recipes from River Cottage's head chef, Gelf Alderson In River Cottage Great Roasts, all you will need are good ingredients, an oven and some simple bakeware to create easy weeknight dinners, showstopping Sunday roasts, fuss-free breakfasts, tea-time treats and indulgent puds. Often only requiring one roasting tin and minimal prep, these are recipes that let the oven do the hard work, and leave you with very little washing up: Spiced whole cauliflower with preserved lemon and yoghurt Roast mushrooms with beer and dumplings Pot roast brisket with orange and star anise Ripped potato oven chips with smoked chilli and roast garlic dip Creamy fish pie Roasted cherry and almond crumble Pears with ginger and toffee Divided into chapters like Breakfast & Brunch, One-tray Wonders, Sunday Roast, Super Sides and Puddings, the recipes all harness the power of the oven to transform everyday ingredients into their more deliciously caramelised, roasted counterparts.

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Book SynopsisHarper's Bazaar BEST cookbook to buy now Shortlisted for Fortnum & Mason Cookery Writer of the Year - Ravinder Bhogal for work in FT Weekend Magazine --------------- Vegetables are the soul of the kitchen. Comfort and Joy is a fresh take on vegetarian and vegan cooking; not geared towards health or denial but indulging all the senses with a decadent global larder. This is a cookbook of great bounty, promising fortifying curries and stews, the warm embrace of aromatic fried bhajis and rich, satisfying desserts. For Ravinder Bhogal, food should be made and shared with abundance in mind, and this sense of pleasure is conveyed on every page. From Mango and Golden Coin Curry, Shiro Miso Udon Mushroom and Kale Carbonara to Strawberry Falooda Milk Cake, this is food as pursuit of pleasure. Ravinder is one of the best food writers in Britain today, and interwoven throughout these recipes are stories of a life led by the feel-good, life-enhancing power of vegetarian food. Raw, modern and sensual, Comfort and Joy applies Ravinder's creative ingenuity to approachable veg-centric recipes for home cooks. The vegetarian option will never again be relegated to second choice. ------------------ 'Nothing less than the most original cookery writer in Britain today' - Sathnam Sanghera ‘A gorgeous and enticing marriage of styles and flavours that is uniquely Ravinder’s’ - Claudia Roden 'A revelation-you will never look at "the vegetarian option” in the same way after diving into her inventive, bewitching and mouth watering book ' - Meera Syal 'Never has a book been so aptly named. Ravinder Bhogal is a sorceress with vegetables. You’ll find the unexpected and the startling on every page' - Diana HenryTrade Review‘A gorgeous and enticing marriage of styles and flavours that is uniquely Ravinder’s’ * Claudia Roden *'It's strange that vegetarian food has a reputation in the West for being insipid fare, when every Indian knows its flavours can be explosive. Ravinder brings the textures, colours, and tastes of this cuisine to life, adding surprising twists along the way. With this book she shows that she is nothing less than the most original cookery writer in Britain today' * Sathnam Sanghera *'Ravinder Bhogal's Comfort And Joy is a revelation-you will never look at "the vegetarian option” in the same way after diving into her inventive, bewitching and mouth watering book. There is so much I want to make and eat within its pages-from the okra fries with kale-the mango gold coin curry-the strawberry faluda cheesecake-and blissfully a whole chapter on Bread. She effortlessly plays with global culinary influences including those from India, Africa and the Middle East and conjures up what the title promises-soul-food comfort and a whole lot of joy' * Meera Syal *'This is not a book about food but a source of comfort. Bhogal writes with care and an inviting hand, bringing us not just into her kitchen, but her present, her histories, her intimacies' * Caleb Azumah Nelson *'This book is equal parts mouth watering, heart warming and identity forming. A tender and soft love letter to her family, that spans three continents. Connecting us with our ancestors, the soil, our roots. Celebrating what South Asians have known for centuries, that vegetables are an entire meal. Just like Ravinder this book is generous, open hearted, Beautiful, sexy as hell and DELICIOUS. I want to eat it all' * Anita Rani *'Never has a book been so aptly named. Ravinder Bhogal is a sorceress with vegetables. You’ll find the unexpected and the startling on every page' * Diana Henry *'Vegetarian and vegan food needn't be boring. Ravinder Bhogal's gorgeous new collection of recipes sets out to change the perception of vegetable or plant-based dishes as health conscious 'restraints' and instead re-positions them as sumptuous treats in their own right' * Harper's Bazaar *'If you like modern, inventive and cross- cultural recipes, written with warmth and love, there’s no one doing it quite like Bhogal' * Mark Diacono, Delicious magazine *'I could rave for days about Ravinder Bhogal’s new cookbook, Comfort & Joy… This book is vegetarian, in that “not so as you’d notice” way that I love: you just want to make everything. Though no less inspired, the recipes are, in my view, easier than in her previous book — there’s plenty to rustle up after work and a whole section on snacks for TV binges' * India Knight, Sunday Times Style magazine *'Her writing is surely some of the best in Britain today… this is a gamechanger in vegetarian cookbooks' * Gilly Smith, Cooking the Books podcast *

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Book SynopsisSimple, seasonal, and heartfelt. Count me in, Ben. -Yotam OttolenghiFrom the beloved author of Sicilia, more than a hundred mouth-watering Mediterranean dishes from Spain to Syria and everywhere in betweenAcross the Mediterranean, one delicious cuisine gives way to the next. From Spain and Italy, through Greece and Turkey and down to North Africa, the region is rich with deeply delicious food. In Mediterra, renowned chef and author Ben Tish gives the tour of a lifetime. With seven-spice falafel from Lebanon, pork belly gyros from Greece, classic tiramisu from Italy, and grilled smoky sardines from Crete, the full flavors of the region are on glorious display for recipes that work across diets and seasons.But while each country has its own unique dishes and distinct cultures, there is a distinct Mediterranean signature that brings them all together: hot summers, dry winters, coastal briny winds, alfresco eating, street market

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Book SynopsisDivine. Such good writing, and such delicious recipes but also so genuinely useful. This book is the dream' India KnightThe Christmas Companion is your indispensable guide to a cosy, relaxed and memorable Christmas. Whether it's just you, a few nearest and dearest, or the whole extended friends and family, you'll find countless recipes, crafts, tips and tricks to see you through the festive season.From holiday parties, to bake sales, to Christmas lunch, fabulous recipes include: Cocktails and nibbles including Chestnut Martinis and Pistachio & Parmesan Cantucci Centrepiece mains like Pomegranate Glazed Turkey and Ginger & Apricot Ham Vegetarian showstoppers such as Beetroot & Horseradish Galette, Camembert & Cranberry Pithivier and an array of seasonal salads and sides Indulgent treats and puddings including Flourless Chocolate Orange Cake, Salted Caramel Pecan Pie, Gingery Christmas Cake and Candy Cane HeartsWith pages of inspiration for decorating your home, recipes for edible gifts, menu ideas, effortless hosting tips, and instructions on everything from making an advent calendar to crafting your own crackers, this will be your trusted companion for bringing the magic, warmth and sparkle of Christmas for years to come.Skye is a maker of magic in the kitchen, and every glorious photograph inside makes me want to don my apron and press play on the carols' Luke Edward Hall

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Book SynopsisNothing causes a stir on social media platforms like a topical discussion on the latest food trend. Modern-day chefs like to think that they are creative and often claim to push boundaries of food creation, but if we want to explore real culinary creativity then we need to look to our ancestors. Writer and food historian, Seren Charrington-Hollins delves into the history of culinary experimentation to bring us some of the weirdest and most stomach-churning food delicacies to ever grace a dining table. She uncovers the rather gruesome history behind some everyday staples, uncovers bizarre and curious recipes, whilst casting a light on foods that have fallen from culinary grace, such as cows udders and tripe; showing that revulsion is just a matter of taste, times and perhaps knowledge. From pickled brains to headcheese, through to song birds and nymph's thighs, this book explores foods that have evoked disgust and delight in diners depending on culinary perspective. So pull up a chair, unfold your napkin and get ready for a highly entertaining and enlightening journey to explore what makes a recipe revolting? Be warned; you'll need a strong stomach and an open mind.

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Book SynopsisHappy Hour is a gorgeous gift book of classic poetry which fizzes with poetry about all kinds of drink, drinkers and drinking place. All this and more is introduced by celebrated wine critic Jancis Robinson. Part of the Macmillan Collector’s Library; a series of stunning, pocket-sized classics with ribbon markers. These beautiful books make perfect gifts or a treat for any book lover. Many of the most famous poets have weaved the delights and temptations of drink into their verse. In Happy Hour: Poems to Raise a Glass To, there are chapters on whisky and beer, celebrations, why we drink and where we go to do it. Robert Burns is here, of course, alongside Yeats, Keats, Emily Dickinson, Hilaire Belloc, Sara Teasdale, Edward Lear, G. K. Chesterton and many more.

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