Food & Drink Books

Book SynopsisAustralia's wine history dates back almost 250 years, to the arrival of the First Fleet in 1788. The first commercial wine region, the Hunter Valley in New South Wales, was created a mere 40 years later, and by as early as the 1850s small amounts of wine were being exported to the UK. In the modern era, Australian wine became known for fortified wine styles modelled on Port and Sherry. These were the main wine styles consumed for several decades, but by the mid-1990s nearly all grapes were going into table wine and Australia was the sixth largest global exporter of wine. Vibrant, varietally expressive and affordable wines introduced new generations of drinkers to the joys of wine. The popularity of Australian wine has ebbed and flowed over the years but experimentation, innovation and the illumination of newer regions has created a quiet revolution, challenging preconceptions of what is possible. In The Wines of Australia, sommelier Mark Davidson tastes his way round this new Australian wine world. European immigration was an important factor in the development of wine but it also had a dramatic and negative impact on the indigenous peoples, an issue that Davidson addresses in a chapter on history and culture, explaining how the wine industry is taking steps to involve First Nations peoples in grape growing and winemaking. The growing environment, including the critical question of climate change, is tackled, and today’s most important grape varieties, along with those that can take Australian wine into the future, are profiled. This is followed by a chapter explaining why the country is home to some of the oldest vines in the world. Every region is clearly delineated, its key producers introduced and their wines assessed. The Wines of Australia captures the character of one of the most exciting wine-producing countries on the planet.

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Book SynopsisIndian food like you’ve never seen it before, in a unique vegan cookbook with over 100 stunningly photographed plant-based recipes and tons of health tips from a doctor who shows that food is the best medicine India is home to a vibrant tapestry of culinary traditions — and to more vegetarians than anywhere else in the world. It’s also where Dr. Sheil Shukla learned to love traditional Gujarāti fare, cooking alongside his adored ba (grandmother) over summers in Mumbai. During his medical training, Dr. Shukla discovered the power of plant-based nutrition to prevent and manage chronic illness — and so began his mission to reinvent the classic vegetarian dishes of his heritage. Plant-Based India presents over 100 completely vegan recipes for shāk (spiced vegetable dishes), dāl (legume stews), rotli (flatbreads), bhāt (rice dishes), and more. From a comforting Pālak Tofu that transcends dairy-based paneer, to vegan Nān, festive Navratan Rice, hearty Dāl Makhani, and summery Chocolate Chāi Mousse with Berries, these are recipes from the heart — filled with nourishing ingredients at their seasonal best.

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Book SynopsisEat to optimise your performance and reach your true potential no pain, all gains.

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Book Synopsis“This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain.”—Sandor Ellix Katz, author of the New York Times bestseller The Art of Fermentation The New Wildcrafted Cuisine takes incorporating wild foods into your meals to a new, palate-bending level and in the process redefines terroir as we’ve come to know it. Award-winning author and “culinary alchemist” Pascal Baudar, a professional forager and wild food instructor, combines his research and in-depth knowledge of plants and landscapes with the fascinating and innovative techniques of a master food preserver. This beautifully photographed book offers up dozens of creative, seasonal recipes and instructions for preparing a variety of preserved foods, including Pickled Acorns, White Sage–Lime Cider, Wild Kimchi Spice, Wild Mustards, Currant Capers, Infused Salts with Wild Herbs, Pine Needle Vinegar, and much more. The New Wildcrafted Cuisine is sure to inspire both chefs and adventurous eaters to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. “A beautiful book, loaded with recipes and techniques.”—Saveur “Pascal’s book contains some of the most unique and innovative ideas that you’ll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products.”—Samuel Thayer, author of The Forager’s Harvest “[Baudar is] perhaps the prince of wildcrafted haute cuisine: He creates visually stunning, palate-pleasing recipes using innovative cooking processes and foraged ingredients”—NPR’s “The Salt” “A gorgeously photographed collection of prose and recipes that’s both survival manual and mission statement.”—Los Angeles Times Trade Review"Baudar, a self-described 'professional forager' whose ingredients and preserves have been used by such chefs as Ludo Lefebvre and Top Chef winner Michael Voltaggio, shows how to transform barks into vinegars, insect sugar into beer, and rocks into plates, among other things, in this avid guide to field-and-table cooking. While most of the recipes center on fauna found in Southern California, aspiring survivalists anywhere will likely appreciate Baudar’s deep commitment to the practice. Pickled acorns, anyone? Dirt index: Swimming in the primordial ooze.”—Publishers Weekly“Pascal’s book contains some of the most unique and innovative ideas that you'll ever find for using wild flavors. Clear instructions accompany each recipe, along with striking photos of the ingredients and finished products.”—Samuel Thayer, author of The Forager’s Harvest and Nature’s Garden“As a Southern California native, I grew up with the terroir that I eventually would incorporate into my cuisine at Girasol. Pascal was my spark. The first day Pascal walked through our back kitchen door with a cornucopia of foraged California wild plants and ‘Old World’ recipe vinegars and beers, I knew I had found my voice. Pascal’s seemingly infinite knowledge and passion for what grows in the desert region we live in has truly inspired me. This book is one of a kind, a walk off the beaten trail and an exploration of true wild flavors. Chefs who truly care about finding new ways of expression and commitment to ‘time and place’ cooking will undoubtedly be captivated by it.”—CJ Jacobson, executive chef, Girasol restaurant, and winner of Top Chef Duels“Visually stunning, The New Wildcrafted Cuisine is incredibly impressive, a tour de force, a masterpiece. At long last, an author has truly captured the power and sophistication that wild foods can impart to both our diets and our lives.”—Stephen Harrod Buhner, author of The Lost Language of Plants and Sacred and Herbal Healing Beers“The New Wildcrafted Cuisine takes wild foraging to a gourmet level of creativity. I am delighted by Pascal’s ingenuity of wild combinations and impressed by his experience demonstrating the vast potential of culinary artistry. Pascal clearly articulates the procedures and details of transforming wild ingredients into practical recipes, thereby making the gifts of nature more accessible to us all.”—Katrina Blair, author of The Wild Wisdom of Weeds“This gorgeous book will make you salivate and dream. Pascal Baudar is exploring important culinary terrain in his coastal California bioregion, incorporating the incredible diversity he forages into a broad array of foods and drinks in exciting, elegant, and clever ways. Beyond the particulars of what he can harvest there—some which you or I might find where we live, but much of which is very different—it is his methods, ideas, and aesthetics, all of which can be applied much more broadly, that are truly inspirational.”—Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation

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Book Synopsis80 brilliant, flavour-packed Indian recipes to make in 30 minutes or less.Chetna Makan's bestselling cookbooks combine her creative flavour twists with a love of simple Indian home cooking. Taking inspiration from the eclectic tastes of Indian cuisine, these tempting recipes can all be on the table and ready to eat in less than 30 minutes. Featuring fabulous salads, traditional fast snacks, imaginative toppings for toasts, delicious dals, comforting veggie, fish and meat curries, all-in-one rice dishes, surprising raitas and dips as well as indulgent desserts, there are speedy options for every occasion. With brilliantly useful meal plans included, dishes can be enjoyed on their own or paired together and cooked quickly for an easy feast to enjoy with friends. No complicated methods, just delicious, vibrant and varied food that the whole family can enjoy every single night of the week and in little to no time at all.

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Book SynopsisTrade Review“When I moved to New York to open Pok Pok, I ate at Xi’an Famous Foods probably two or three times a week for months, working my way through the menu of dishes that were unknown to me at that time but came blazing right up my alley. The spicy, herbaceous, meaty flavors and textures of Xi'an cuisine bowled me over; I was hooked. Today, I no longer live in NYC and one of the things I miss the most are XFF Liang Pi Cold Skin Noodles, so when Jason sent me this book I hoped to find the secrets that would allow me to replicate that haunting flavor here in the cold Pacific Northwest . . . and I'm happy to say that Jason has revealed all!” -- Andy Ricker * James Beard Award–winning chef and author of Pok Pok *“Xi'an Famous Foods is one of the few restaurants I always make sure to eat at when I visit NYC. I'm so excited that this cookbook provides a way for me to have their yummy dishes on the West Coast.” -- Ali Wong“Xi’an Famous Foods is one of the most delicious, craveable, and hottest restaurant concepts I’ve encountered in my life. There are days I’ve had three meals in their restaurants. For any cook or foodie, having access to these recipes is almost unfair. We’re all about to level up.” -- Richard Blais * winner of Top Chef All-Stars *“No one has done more for the popularization of the flavors of northwest China in the US than Xi’an Famous Foods. This impressive new cookbook goes far beyond XFF’s most recognizable dishes, providing a cultural education through Jason’s personal lens. It’s distinctly Xi’an Famous Foods, a blend of Chinese and American sensibilities.” -- Serena Dai * editor of Eater NY *“With the publication of chef-restaurateur Jason Wang's cookbook Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop, people all over the world can create their own versions of these assertively spiced (but not all that incendiary), soul-warming dishes. And as an added bonus, the book offers something that Wang's restaurants can't—an unflinchingly honest and heart-wrenching account of his family's unlikely path to restaurant success." -- Ed Levine * founder of Serious Eats and author of Serious Eater *“Jason and his family have introduced a generation of New Yorkers to the flavors of his hometown of Xi’an. I've been thrilled to watch him turn the original shop into a small empire, where my friends now know liang pi, tiger vegetables salad, and Mt. Qi pork with hand-ripped noodles. This book will bring these dishes to broader audiences. The flavors are from Xi’an, but many of the dishes are inventive new combinations—native to New York.” -- Jennifer 8. Lee * journalist and New York Times bestselling author of The Fortune Cookie Chronicles *“The debut cookbook from the New York City restaurant chain Xi’an Famous Foods is worth picking up whether or not you have slurped the restaurant’s hand-pulled noodles. This is a book on how to operate a food business — CEO Jason Wang outlines five lessons to know before diving into the business and strips away the glamor of running a restaurant empire. It’s also a food history of the flavors of Xi’an, China. With so many layers to appreciate, Xi’an Famous Foods is a prime example of what a restaurant cookbook can be.” * Eater *“With its vibrant photography and storytelling, this book, written with Jessica K. Chou, is as satisfying to flip through as it is to cook from.” * The New York Times *“In this highly anticipated cookbook, Xi’an Famous Foods CEO Jason Wang reflects on the humble beginnings of his family business, founded in Queens by his father in 2005. But he also introduces readers to his birthplace of Xi’an — the city that inspired the iconic noodle shop's most adored dishes, like biang biang noodles seared in oil with cumin-rubbed lamb.” * Travel + Leisure *“This book, written by Xi'an CEO Jason Wang, offers basic cooking skills for noodle-freaks like me who are adept at ordering Western Chinese food but completely inept at cooking it. I'm a devoted customer at the Xi'an noodle shops but never imagined those chewy spiced dishes were easy to make at home.” * CNN Travel *“Oftentimes, in cookbooks, the text is secondary to the recipes. But don’t skip over the words in Xi’an Famous Foods—they serve as a cultural chronicle of both cuisine and the immigrant experience in America.” * Vogue *

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Book SynopsisThe Complete Bordeaux Vintage Guide 1870–2020 breaks new ground in wine publishing, being the first volume to cover in depth 150 years of vintages and totally unique in its cultural scope. For wine lovers and collectors this is the indispensable guide, not only for finding out what happened in a particular season, but providing wider historical and social context. Every single year is accompanied by one event or milestone, one song or musical composition and one film that encapsulates the spirit of the time as well as the world into which the vintage was born. Wine writer Neal Martin offers a personal, witty take on the traditional wine handbook, with notes on not just the growing seasons, harvests and wines themselves, but cultural phenomena ranging from Sherlock Holmes through Casablanca to Beyoncé. Innovative, inspired and addictively dip-in-able, The Complete Bordeaux Vintage Guide is an essential addition to your bookshelf as well as your cellar.

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Book SynopsisBake Joy with 35 easy, creative, joyful bakes for every skill level and age. Think back to baking as a child: it was messy, imperfect, and always so much fun. In this book, Kim-Joy encourages you to find joy in the process of baking and connect with your inner child. With 35 effortless recipes, all decorated in Kim-Joy's signature style, this imaginative book brings a dose of magic to your kitchen, reminding you to Bake Joy. The book is split into three chapters, each with a focus on one aspect of mental wellbeing. You'll find therapeutic recipes with an emphasis on rest, and stress-free recipes intended to unlock your creativity, all decorated with super-cute, achievable characters and faces. Finally, discover a multitude of recipes that celebrate difference, adorned with kooky and sometimes spooky decorations, like witches, ghosts, and faces. Unlock your inner child and Bake Joy.

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Book SynopsisA comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

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Book SynopsisIn Vegan Italian Food: Over 100 Recipes for a Plant-based Feast, Australia's number one vegan chef Shannon Martinez celebrates the joys of Italian food in signature riotous style. Following on from Shannon's bestselling cookbooks Smith & Daughters: A Cookbook (That Happens to be Vegan) and Vegan With Bite, this glamorous guide features more than 80 delicious recipes for comforting classics and modern entertaining that will bring Italy into your kitchen at home. Discover meat-free versions of delicious antipasti, elegant pastas such as tortellini in brodo, red sauce meatballs (vegan, of course), plus vibrant vegetables, sides, salads and an extensive range of desserts inspired by the world’s favourite cuisine. A magnificent meat-free celebration of the joy of Italian food – taking style cues from Scarface to La Dolce Vita – Vegan Italian Food is a party fo

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Book SynopsisHot Dinners Best Cookbooks of 2022"A gorgeous book, alive with colour and flavour, a dizzying marriage of Thai flavours and techniques with British ingredients. John Chantarasak demystifies and encourages, making his electrifying dishes accessible to all. Love it." – Marina O’Loughlin, The Sunday Times Food Critic"An innovative and beautiful book full of mouth watering recipes. The best introduction to cooking Thai food at home from my favourite new chef." – Jessie Ware"John is a talented chef, with a natural ability to produce thoughtful, delicious Thai food, and... has made a real contribution to the Thai food scene in the UK and beyond. So it's no surprise to open this book and find it full of insight and winning recipes - have it in your kitchen, you won't be disappointed!" – Andy Oliver, Chef Patron, Som SaaKin Thai translates as 'Eat Thai' and is a collection of 80 delicious recipes that shine a light on lesser known Thai cuisine as well as more popular Thai food classics. Chapters are structured by type of dish, from snacks and relishes to curries, stir-fries and salads, so you can easily find your favourites – from Roast Duck and Lychee Red Curry (gaeng daeng bpet) and Langoustine and Rhubarb Hot and Sour Soup (dtom yum goong) to Red Fire Greens with Yellow Soybean Sauce (pak kheo fai daeng) and Assorted Flavour One-bite Royal Snack (miang kham). As well as using ingredients native to Thailand, John explores the origins of the western ingredients, explaining their place in Thai cuisine, and how the competent home cook can use them to achieve Asian flavours. Trade ReviewEating John’s food is like a magician performing a magic trick, you have no idea how it’s done but you just enjoy it. John is one of the most passionate chefs I’ve ever met and the flavours of his food are insane. Kin Thai has given me an insight into John’s mind... he really is one of the most special cooks I’ve ever met and I can’t remember being more excited about a cookbook for a very long time. * Tom Brown - Chef Patron, Cornerstone (1 Michelin Star) and Great British Menu Veteran Judge *John's food has always made me happy, but also made me realise how little I know about regional Thai food myself. John told me he was writing a book and this was exactly what I hoped for - an exploration of the real food of Thailand with great ways to use our fantastic British produce in those dishes. This book will be well used and stained with a little roasted chilli oil, lime juice and nahm pla before long, a universal sign of a great cookbook. * Jack Stein, Chef Director, Rick Stein Group *I’ve been a long time fan of John’s cooking. Every time I’ve had the joy of tasting something of his I’ve walked away smiling. I’m really grateful to now get an insight into John's methods and recipes. Kin Thai is breathtakingly beautiful. From even the first flick through it will leave you inspired and equipped with confidence to cook from it. Not only will it sit proudly on my shelf, but in time I’m sure it will be covered in stains from where I’ve used it so much! * Ravneet Gill, Presenter, Junior Bake Off *Comprised largely of curries and spiced soups, John Chantarasak, founder of the Anglo Thai cooking project, amasses his recipes in a debut worthy of MoMa's hallways. * Tasting Table *

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Book SynopsisCelebrate dessert''s like never before with this all-encompassing baking book that explores innovative flavour combinations of puddings, pastries and more!First and foremost, make it delicious. Your goal is to make even those who ''don''t do desserts'' lick their plate clean - it has to be delicious from first to last bite.Award-winning pastry chef Anna Higham brings you a revolutionary recipe book that gives dessert a new name! Let Anna help you learn how to approach creating a dessert as you would do savoury cooking: by engaging your senses, tasting, seasoning, and letting your ingredients shine.Exploring key ingredients season by season, this baking bible can really help you to understand the how and why of dessert cooking, whilst teaching you how to work with fruit, grains, fats and chocolate, top tips on how to construct a dessert, how to interrogate seasoning, structure, and texture to magnify flavour and taste.With passion and Trade ReviewIndependent.co.uk Best Cookbooks of 2022 - This is a book that will suit Bake Off fans and experienced bakers keen to build on their skills, but there is plenty of clear-eyed advice here for bakers who are just starting out, too. -- Susan Low * independent.co.uk *What award-winning pastry Chef Anna Higham doesn't know about baking is not worth knowing. This revolutionary dessert cookbook covers everything from skills and seasonings, to techniques and tasting [...] this cookbook will soon become your baking bible. -- Yasmin Rufo * Evening Standard *A new voice in cookery * Waitrose Weekend *A quiet homage to the joys of fruit -- Paul Dring * Waitrose Weekend *This book will give you a pastry chef's eye for an excellent seasonal British harvest and the best ways to really do it justice [...] Even the most inexperienced cooks will feel confident making something special -- Anna Blewett * Great British Food *

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Book SynopsisNote: This is a reissue edition of Mary Berry''s Christmas Collection originally published in 2013 by Headline. The cover and a handful of the internal images have been updated. Mary''s foolproof recipes remain the same. Mary Berry''s Christmas Collection combines time-honoured festive favourites with a variety of new and exciting dishes to spice up the season. By taking the traditional Christmas fare and giving it a twist, Mary adds sparkle to every celebration.Simple yet reliable recipes and Mary''s handy hints will take the pressure off entertaining, whether it''s for the big day itself, a Boxing Day crowd or an intimate New Year family gathering.With an invaluable Christmas Day countdown, sample menus, shopping lists and ever-popular tips on preparing ahead and freezing, this is the must-have companion to the festive season.Chapters include: * Canapés* First Courses* Fish and Vegetarian* ChristmaTrade ReviewContains 100 fabulous recipes - both traditional and modern - for a hassle-free festive season, including an invaluable Christmas Day countdown, advice on cooking for a crowd, and tips on preparing ahead and freezing. * Daily Mail *For a foolproof Christmas, lots of Mumsnetters turn to Great British Bake Off royalty Mary Berry. Mary even kindly provides sample menus and shopping lists alongside her straightforward Christmas Day countdown, giving you a bit more headspace in those last few hectic days * MumsNet *Christmas wouldn't be Christmas without a tried and trusted Mary Berry recipe or two. . . The reason we love Mary Berry recipes is that they always work. You know what you're going to be getting - the best version of a familiar flavour, the ultimate take on a well known dish * Red *

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Book SynopsisLooking for the ultimate guide to sandwiches? Look no further! From buns, wraps and kebabs to hotdogs, burgers and bao, Max’s World of Sandwiches celebrates sandwiches in all their forms.Max’s World of Sandwiches is broken into two sections: sandwiches and components. The sandwich recipes marry the elements in the components section, putting every tip and trick available into world-class sandwiches. The components section will include the key tenets of any sandwich – think bread, sauces, fillings, condiments and adornments of all kinds. Sandwich recipes range from incredibly easy, such as A Prawn Cocktail Sandwich and A Hot Cross Bun Sandwich with Salted Caramel Ice Cream, to more time-consuming, such as A Porchetta Sandwich and A Tuna Katsu Sando.Max’s World of Sandwiches enables home cooks to learn all the tips and tricks of sandwiches, and ultimately to create the sandwiches of their dreams. <

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Book SynopsisOver 50 recipes introducing and celebrating Venezuela’s irresistible and most popular street food. The arepa – a crisp round pocket made from corn flour – is one of Venezuela’s defining foods. Gluten-free and dairy-free, arepas are endlessly adaptable, unarguably delicious and fun to eat. From chicken to cheese, avocado and pork, just about anything you would put between two slices of bread can fit into an arepa. With a growing number of arepa bars opening globally and top chefs and food lovers alike discovering Venezuelan cuisine, arepa fever is spreading fast! Arepa will introduce this celebrated little pocket to everyday eating, first by teaching how to make arepa dough from scratch, then providing instructions on how to cook them and pairing them with countless fillings and flavour combinations. Making arepas is easily accomplished in any home kitchen with four simple ingredients – corn flour, water, oil and salt – and they can be assembled in advance. They contain no replacement or unnatural ingredients, making them way healthier than most gluten-free bread recipes. No rising is required, making the dough easier than bread, and there’s no rolling, making them less tricky than tacos. With a little practice, it will become simple to add arepas to your culinary repertoire.Trade ReviewIrena has an eye for art, a nose for cooking and a heart big enough to fit the entire world in it. Arepa puts her passion for food, life and Venezuela beautifully on display and in your hands. You'll discover the true meaning of the word arepa, while being taken by the hand on a journey to creating and tasting the best arepa recipes Venezuela has to offer. – Hilton CarterA love letter to arepas... Throughout the book, beautiful photos and stories from Venezuela connect the recipes to the place they came from and the people who make arepas a definitive Venezuelan food – Food & Wine

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Book SynopsisDiscover the master guide to simple, healthy and delicious Chinese cooking from the creator of the hit show Gok Wan''s Easy AsianFor Gok, Chinese food is all about sitting down, tucking into fantastic food that is fuss-free, healthy, and packed with flavour.Now, in Gok Cooks Chinese, he gives us his personal and modern take on the Chinese food that he grew up eating.With 80 different recipes and chapters on Chinese Takeaway Classics, Dim Sum, Street Food and One Pot Wonders (to name a few), you will find recipes for all occasions and moods, whether entertaining friends or enjoying a meal at home by yourself.Filled with mouth-watering dishes including: My Perfect Fried Rice Spicy Sichuan Chicken Poppa Wan''s Amazing Pork Ribs Leftover Roast Duck Noodles Sweet and Sour Fish My Ma-Po Tofu with Chinese OmeletteAbove all, Gok Wan will help you replicate your favourite takeaway dishes in your own kitchen!

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Book Synopsis75 fail-proof recipes for pizza, focaccia, and calzone from the world’s most trusted and bestselling Italian cookbook series.Trade Review"Smoking-hot new tomes from Phaidon... full of expert advice." —Sunday Times Travel Magazine "Sturdy (essential for books to be used in the kitchen) and each goes beyond its rather simple title... The recipes include a few surprises... Each of these well-written (and photographed) books deserves a place on your kitchen shelf."—Italia!

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Book SynopsisThe brand new book by Pen Vogler, Stuffed, is available now***THE SUNDAY TIMES BESTSELLER***A Book of the Year in the Daily Mail, Independent, Spectator and The Times & Sunday Times Finalist for the Guild of Food Writers Food Book Award 2021'Sharp, rich and superbly readable... Fascinating' Sunday Times'Utterly delicious' Observer'Superb' 'Book of the Week', The Times'Terrific' 'Book of the Week', Guardian'I loved it.' Monty Don'A brilliant romp of a book.' Jay RaynerAvocado or beans on toast? Gin or claret? Nut roast or game pie? Milk in first or milk in last? And do you have tea, dinner or supper in the evening?In this fascinating social history of food in Britain, Pen Vogler examines the origins of our eating habits and reveals how they are loaded with centuries of class prejudice. Covering such topics as fish and chips, roast beef, avocados, tripe, fish knives and the surprising origins of breakfast, Scoff reveals how in Britain we have become experts at using eating habits to make judgements about social background.Bringing together evidence from cookbooks, literature, artworks and social records from 1066 to the present, Vogler traces the changing fortunes of the food we encounter today, and unpicks the aspirations and prejudices of the people who have shaped our cuisine for better or worse.'With commendable appetite and immense attention to detail Pen Vogler skewers the enduring relationship between class and food in Britain. A brilliant romp of a book that gets to the very heart of who we think we are, one delicious dish at a time.' Jay RaynerTrade ReviewSharp, rich and superbly readable... Vogler is sensitive to language, and she wields it brilliantly herself. Bons mot jostle with the kind of truth-skewering opinions that win reputations for restaurant critics... Ultimately, Vogler reveals why we eat what we do today - and it is fascinating. * Sunday Times *Utterly delicious... I can't remember the last time I read a food book so interesting and so lively... The range of Vogler's reading is extraordinary... She has cooked up a banquet, and everything on the table is worth tasting at least once. * Observer *This excellent history is full of fascinating facts about the food we eat... More tellingly, it pricks the pomposity of many of our social conventions surrounding eating. * Daily Mail *A rich, persuasive diet of social friction, anecdotes and witty observation... It's a book to make the reader both think and salivate. * Financial Times *Pen Vogler's history of food in Britain is a feast of little dishes, all of them delicious... She has wise things to say about nation, health and, especially, class, and she even finds room for one or two recipes. -- Dominic Sandbrook * 'History Books of the Year', Sunday Times *Pen Vogler provides a fascinating social history of British food through the centuries and throws in a selection of enticing recipes from the past for good measure. * 'History Books of the Year', Daily Mail *Taste in food, as Pen Vogler shows in this erudite yet lively compendium, is not just about preferred flavour, but what items in your shopping basket say about who you are or, more precisely, who you aspire to be... Scoff is full of such fascinating, intelligent dissections of familiar foods and culinary practices... Superb. * 'Book of the Week', The Times *A terrific history, in bite-sized chunks, of how food and drink relates to social status. * 'Book of the Week', Guardian *A superbly researched romp through food, cooking and class in Britain, looking at everything from brown bread versus white to the dangers of the dinner party. Full of history, Scoff is never heavy, thanks to Vogler's writing style and wit. * 'Best Food Books of 2020', Independent *So utterly fascinating that I read it in great greedy gulps, like a novel. Vogler is incredibly good company as she dismantles pretty much every assumption we make about how we, and other people, eat. -- India Knight * Sunday Times *Always entertaining... Scoff shows how British people developed a very convoluted relationship to food. -- Sheila Dillon * Mail on Sunday *I loved it. It is a history and celebration of British food and eating habits and follows in the honourable tradition of Food in England by Dorothy Hartley, but is set in tone and content firmly in the 21st century. -- Monty DonWith commendable appetite and immense attention to detail Pen Vogler skewers the enduring relationship between class and food in Britain. A brilliant romp of a book that gets to the very heart of who we think we are, one delicious dish at a time. -- Jay RaynerIn Scoff, Pen shows us an insight into the background of our favourite British food traditions through the divide of class. How a poor man's food moved to the posh dinner table and how British a curry really is. Illustrated by the words of much-loved English cookery writers and novelists, and Pen's own witty style of writing, this book is an absolute gem to read. -- Regula YsewijnFascinating... This is a pleasurable compilation, scholarly but not dry, with sharp imagery, quiet wit and lively personal stories. -- Clarissa Hyman * TLS *Lively and detailed... Scoff is a pacy social history, exploring how foods have fallen in and out of favour and eating habits have moved between classes over centuries. * New Statesman *Sensational... An absolute feast. -- Tom HollandExcellent... A fun read... with some fabulous facts, tied together in an engaging and thought-provoking way. * BBC History *Vogler's book is a series of dazzling essays on subjects such as venison pasties, spices, Christmas pudding and Brussels sprouts. The learning and the range of references, from obscure Italian Renaissance texts to Bridget Jones, are astounding. * Literary Review *Has much to say about centuries of Britain's past and its place in the world, and the fact that it's peppered with historical recipes makes it all the more appealing. * History Revealed *Pen Vogler is a smart, waspish guide to our national cuisine and what it tells us about ourselves. In short, sharp essays, she looks at, among other things, the class status of avocados and the revolutionary status of vegetarianism. Her chapter on the social history of tea drinking is a particular delight. * The Herald *Scoff is an essential book about food. It unpacks the hamper of British food - not so much our spongy, milky puddings, our nursery food, our gut-busting breakfasts, but the meaning of what we eat... Astonishing to think that nobody has done this book before. -- Rachel Johnson * Air Mail *Scoff is entertaining and thought provoking in equal measure - a thoroughly engaging read... It certainly made me reassess how I have viewed certain foods in the past. -- Sam BiltonThe theme of this thoroughly enjoyable, lively and humorous book is how social class has influenced what, when and how we have eaten down the centuries... It is a story of constant change and a bewildering array of influences, inextricably woven into our national story. * 'The Best Books About Food', Country & Town House *Table of Contents1: Tea and Confusion 2: Brit.ish 3: Foreign Introductions 4: Rooms, Plates and Cutlery 5: Disappearances and reappearances 6: Fads, Fasts and Health 7: Country and Town 8: Conclusion

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Book SynopsisA brand-new baking collection from Bake Off's Chetna Makan, with over 80 deliciously-tempting recipes that combine her love of simple home cooking with creative flavor twists.Chetna's popular and accessible style has charmed millions of people since her first appearance on our screens in The Great British Bake Off. Since then, she has written several bestselling cookbooks that combine her creative flavors with a love of simple Indian home cooking.In this new collection, Chetna showcases delicious sweet and savory bakes which have easy-to-find ingredients and simple-to-follow methods, but a special flavor twist to make your bakes sing and shine. That could be a spice you might not expect, such as star anise in a tarte Tatin, a fusion of global incidences such as Masala Focaccia, or a twist on a classic, such as a drizzle cake dazzling with mango and ginger. Proving once again that simple baking methods are the best, Chetna's inspirationa

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Book SynopsisThis is a friendly, non-intimidating but substantial introductory wine book from the creator of the award-winning podcast Wine for Normal People that explores the basics of wine, including tasting, regions, wine-making, etiquette, and buying.

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Book SynopsisThe cow is the most productive, efficient creature on earth. She will give you fresh milk, cream, butter, and cheese, build human health and happiness, and even turn a profit for homesteaders and small farmers who seek to offer her bounty to the local market or neighborhood. She will provide rich manure for your garden or land, and will enrich the quality of your life as you benefit from the resources of the natural world. Quite simply, the family that keeps a cow is a healthy family. Originally published in the early 1970s as The Cow Economy and reprinted many times over, Keeping a Family Cow has launched thousands of holistic small-scale dairy farmers and families raising healthy cows in accordance with their true nature. The book offers answers to frequently asked questions like, 'Should I get a cow?' and 'How Much Space do I need?' in addition to extensive information on: • The health benefits of untreated milk; • How to milk a cow effectively and with ease; • Choosing your dairy breed; • Drying off your cow; • Details on calving and breeding; • The importance of hay quality and how to properly feed your cow; • Fencing and pasture management; • Housing, water systems, and other supplies; • Treating milk fever and other diseases and disorders; • Making butter, yogurt, and cheese, and, of course . . . • . . . Everything else the conventional dairy industry doesn’t tell us! Now revised and updated to incorporate new information on the raw milk debate, the conversation about A1 vs. A2 milk, fully grassfed dairies, more practical advice for everyday chores, and updated procedures for cow emergencies. Keeping a Family Cow has not only stood the test of time, it still remains the go-to inspirational manual for raising a family milk cow nearly forty years after its first publication. Joann Grohman has a lifetime of practical experience that has been bound into this one volume and presented in the spirit of fun and learning.Trade Review"Many with small rural properties have opted out of the industrial food system by obtaining a family cow. Keeping a Family Cow is the only owner's manual you will need. In elegant, readable prose, Grohman guides the neophyte through all the steps, from choosing a cow, to milking her, to making butter, yogurt, and cheese. Highly recommended for anyone interested in grass-based farming and nutrient-dense food--not just family cow owners--Keeping a Family Cow will instill great appreciation for the sacred bond between domesticated animals and the human beings who care for them."--Sally Fallon Morell, President, The Weston A. Price Foundation“Joann Grohman is level-headed and sure-footed when it comes to helping families build a lasting partnership with a homestead cow. Her work remains an important reference for anyone considering bringing these gentle creatures into their lives.”--Shannon Hayes, author of Long Way on a Little, The Farmer and the Grill, The Grassfed Gourmet Cookbook, and Radical Homemakers

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Book SynopsisOne grey dismal day, Janine Marsh was on a trip to northern France to pick up some cheap wine. She returned to England a few hours later having put in an offer on a rundown old barn in the rural Seven Valleys area of Pas de Calais. This was not something she’d expected or planned for.Janine eventually gave up her job in London to move with her husband to live the good life in France. Or so she hoped. While getting to grips with the locals and la vie Française, and renovating her dilapidated new house, a building lacking the comforts of mains drainage, heating or proper rooms, and with little money and less of a clue, she started to realize there was lot more to her new home than she could ever have imagined.These are the true tales of Janine’s rollercoaster ride through a different culture – one that, to a Brit from the city, was in turns surprising, charming and not the least bit baffling.Trade ReviewWarm, uplifting, and effervescent...Janine's voice and humor bubbles right off the page, making you want to pack your bags and visit her fixer-upper home in rural France * Samantha Verant *If you've ever dreamed of discovering "the real France," you won't want to miss this delightful book * Keith Van Sickle *

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Book Synopsis''I am almost two weeks into Restoration and I am feeling great. Went for a blood pressure check and my readings have dropped since I started the program. My GP is thinking that if I keep going the way I am that I will be able to come off the medication really soon which is fantastic.''Maxine, Launceston, Australia''Halfway through week three of Restoration and weighed myself today!! I dropped 5.6 kgs so far. I can''t tell you how elated I am. By this time next week if I stick to the plan and my daily walking target I could be in double digits instead of triple digits, that is such a big deal to me!''Michael Markoulides, United Kingdom''At the time that I started with the Banting, I weighed 70.3 kg. My goal is to weigh 55 kg. After 13 weeks of strict Banting (and a little cheating) I have lost a total of 11.6 kg. So I am almost there.''Monique Pretorius, Rustenburg, South Africa ''I love this program EVEN MORE! I am not craving and feel full forTrade ReviewI've lost a total of 60kg. I no longer struggle to get up a flight of stairs.I was about to get bariatric surgery . . . Four years later I've lost 73kg through Banting. I feellike I've been given a second chance. Banting saved my life.I lost 62kg, my husband lost 10kg and my son, who has drug-resistant epilepsy, lost 30kgand is now seizure-free.I've lost 48kg . . . I feel absolutely great!

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Book SynopsisJoin Gino on his culinary journey along the picturesque Adriatic coast. Gino''s Italian Adriatic Escape, from everyone''s favourite Italian chef, explores the cuisine of the beautiful East coast of Italy. A celebration of the finest recipes from the Adriatic coast, this cookbook makes Italian cooking simple. It includes everything from fresh seafood to delicious pasta, vegetarian options to meat dishes, and the exquisite photography is guaranteed to give you wanderlust. Gino''s Italian Adriatic Escape includes all of the mouth-watering recipes from the accompanying major ITV series, as well as introducing us to some new delicious Italian recipes which are perfect for a meal for one or a family feast.

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Book SynopsisDiscover mouth-watering, time-saving recipes to put the flavour into your new year in Nadiya''s bestselling cookbook''An abundance of refreshingly original ideas. Her recipes are achievable for us all'' DAILY EXPRESS________Nadiya''s Fast Flavours puts the excitement back into your daily meals, with all the recipes from her BBC2 programme and more besides.Known for her bold and surprising flavour combinations, Nadiya loves to throw the rulebook out of the window, by adding her signature twists to classic recipes. With this book she makes it easy for you to do the same, sharing a host of anyday recipes that are guaranteed to make your taste buds sing, including . . .· Brioche Custard French Toast· Sweet-And-Sour Prawns with Noodles· Squash, Saffron And Grapefruit Soup· Blueberry And Fennel Ice Cream Cake· Lemon Leg Of Lamb with Jewelled Couscous· Coffee-Glazed FocacciaSour, sweet, spicy, zesty, earthy, fruity, herby - Nadiya''s delicious recipes offer new and innovative ways to pack your meals with flavour, using clever shortcuts, hacks and handy ingredients to put the wow-factor into your food but without spending hours in the kitchen.________Praise for Nadiya Hussain:''Let Nadiya fill your kitchen with pure joy'' Woman & Home''All hail the brilliant Nadiya Hussain'' Radio Times ''The queen of Bake Off'' Good HousekeepingTrade ReviewAn abundance of refreshingly original ideas . . . Her recipes are achievable for us all * Daily Express *Simple tricks to create bold and surprising flavour combinations, without spending hours in the kitchen * Great British Food *Fancy making your dinners a little more adventurous? Nadiya Hussain is causing a stir with some quirky flavour combos . . . Packed full of exciting recipes for all the family * Sun *Packed with clever shortcuts, it'll help you get dinner on the table in no time. There are fabulous bakes and brilliant midweek meals * Good Food *A fun and exciting book to have in your kitchen . . . This book is bound to mix up a mundane midweek dinner! * Your Home Magazine *

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Book SynopsisFirst published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivalled knowledge. Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker. Enquire within on any point connected with baking and Miss David has the answer. Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout. The writing style of this book has aged well and adds greatly to its charm. This is a book that should be included in every food lovers collection. Not just for those who love to cook but those who enjoy reading about food and its history, and of course it is an absolute must for keen bakers.Trade Review'What David is really out to do is to explore the role of bread in English life over the past few centuries. Hence her recipe-section, too, proves to be a magnificent historical anthology filled with lore from every source imaginable - Robert May, Hannah Glasse, Eliza Acton, forgotten Women's Institute compilations, professional baking manuals, letters from readers...She goes as far afield as pizza, croissants, and a quiche involving Roquefort or other blue cheese. But her focus remains British breads, from Irish soda-bread (still called "a cake of bread" on its home turf) to crumpets...Generous quotations from memoirists, novelists, travelers, and knowledgeable acquaintances are interspersed among the old and modern recipes - without seeming in the least like window-dressing. ' Kirkus Review

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Book Synopsis**2021 Gourmand Cookbook Award Winner for Japan in Spirits and Other Drinks**The Japanese Sake Bible is the ultimate book about Japan's national drink—from its history, culture and production methods to how to choose the best sake and recommended food pairings.Author Brian Ashcraft—the author of the popular guide Japanese Whisky—has put together lively commentaries based on dozens of interviews with master brewers and sake experts across Japan. His fascinating stories are accompanied by over 300 full-color photographs, maps and drawings.A unique feature of this book is that it includes reviews, tasting notes, scores and a buying guide for over 100 of the leading sake brands, written by respected Japanese sake expert Takashi Eguchi. These include all the sakes most commonly found outside Japan. Each sake has a photo of the label, tasting notes, a score and recommended food pairings. Information on the leading brewers is provided, and the sakes are grouped by flavor profile.Japanese sake is brewed worldwide today and is winning over many converts. A foreword by sake connoisseur and world-renowned DJ Richie Hawtin addresses the spread in global popularity and the shared mission of making this specialty beverage as accessible as possible. With the help of this book you'll soon become an expert in selecting, serving and enjoying Japan's favorite drink.Trade Review"This book is jam-packed with information and knowledge about the drink's past and present. Without a doubt, it's the result of in-depth research, interviews, and sake tastings." --Shuso Imada, Japan Sake and Shochu Makers Association"Brian Ashcraft has written the thorough, authoritative, yet highly accessible book about sake the English-speaking world has been waiting for." --Michael Booth, author of Super Sushi Ramen Express"…it would be misleading to call this title a mere guide, for it is not just about knowing your honjuzo from your daiginjo…Rather the author's approach here is reflected in an apt quotation from a former Japanese PM: 'sake does not just reflect Japanese culture; it is Japanese culture.' Interviews with the likes of a veteran master toji brewer of 70 years and the pioneers of premium ginjo sake make for a truly enjoyable read and offer valuable context." --Kyoto Journal

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Book SynopsisBeing vegan or vegetarian, or wanting to reduce your meat intake, doesn't mean missing out on fantastic takeaway favourites. The Veggie Chinese Takeaway Cookbook offers over 70 amazing meat-free recipes, most of which can easily be made vegan.Kwoklyn Wan has spent his life cooking in Chinese restaurants and knows how to make your home recipes taste just like the takeaway. Chinese food is ideal for a veggie diet as it makes the most of fresh vegetables and meat substitutes, and uses very little dairy – but at the same time packs fantastic flavour into everything.From tom yum soup to spring rolls, fried tofu with chilli and black beans or aubergine with sesame seeds, to Hong Kong crispy noodles and sticky rice parcels, you can re-create the tastes of your favourite restaurant quicker than the time it takes to pick up the phone and order.

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Book SynopsisBOLD FLAVOURS!INCREDIBLE RECIPES!PLANT POWER!From the bestselling authors and TikTok sensations, Henry Firth and Ian Theasby.Want to create outrageously tasty burgers, unreal crispy duck pancakes, or the ultimate smoky chorizo risotto that are all 100% plant based?Now you can, as the million-copy-selling authors return with over 100 meat-free, flavourful dishes that are better for you and better for the planet.MEAT is fully loaded with incredibly easy, ridiculously tasty meals, that will satisfy your meat cravings without compromising on flavour whether you're vegan, vegetarian, or just want to get more plants on your plate.From succulent sausage pasta to creamy chicken curries, vibrant Tuscan tuna salad and silky tiramisu, this is plant-based food like never before.BOSH MEAT was number 4 in the Sunday Times manuals chart 27th August 2023Trade Review Praise for BOSH! ‘This is your best book. This might be my favourite cookbook we’ve ever had on show.’ Chris Evans, Virgin Radio (23rd August 2023) ‘I love the BOSH! boys, their energy and their totally original, exciting approach to simple, tasty plant-based food.’Anna Jones, author of A Modern Way to Eat ‘Ian Theasby and Henry Firth from “BOSH!” create simple and imaginative vegan recipes which are filmed and broadcast to over 1.4m Facebook users. Their videos are short, intoxicating, with no agenda or fuss.’BBC Radio 4 ‘The Ant and Dec of the vegan world’Heat ‘Thanks to [their] inspiring videos of easy-to-whip-up recipes, such as a vegan kebab and a guacamole potato salad, BOSH! has racked up almost 1.4m likes on Facebook.’The Guardian ‘The vegan Jamie Olivers’ The Times ‘Provides insight into living life as a vegan. And the boys share their top tips on everything from nutrition, store cupboard essentials, food labelling, alcohol, takeaways, fashion, beauty, travel, food packaging and meal prep.’ Fit & Well magazine ‘Quick and tasty’ Sunday Express ‘Simply Delicious’ OK!

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Book SynopsisThis book on single malt whisky makes an excellent guide for all whisky drinkers, from the novice to the connoisseur. Single malt whisky is the fastest expanding sector of the booming whisky market. Over half of Scotland’s whisky distilleries are open to visitors and visitor numbers reached record numbers of over 1.7 million in 2016. Whisky Classified has revolutionized our appreciation of single malt whisky. David Wishart cuts through the confusing jargon often used to describe single malts and replaces it with an objective and easily applied guide to taste using his easy to understand system of flavour profiles. He identifies twelve dimensions to the aroma and taste of a single malt whisky: body, sweetness, smoky, medicinal, tobacco, honey, spicy, winey, nutty, malty, fruity, floral. In this fully revised and updated edition, David Wishart has included all new UK and Irish producers of single malt whisky. The author has also updated the taste profiles for each selected malt to ensure that this book remains the definitive guide to tasting malt whisky. Each entry includes a short description of the distillery, information for visitors, the author's own tasting notes and his flavour profiles according to this innovative classification. The history of whisky-making and production methods are clearly explained, and the author also explains how to organize a whisky tasting.

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Book SynopsisPerfect for busy lifestyles, these recipes will revolutionise your meal planning, meaning you can indulge in nutritious, comforting vegan dishes every night of the week with little to no effort. With dishes for breakfast, snacks, mains and sweet treats, this is simple food that the whole family can share and enjoy together.Recipes include: Seedy banana breakfast loaf, Tofu shakshuka, Satay cauliflower, Pulled jackfruit burgers, Mac n-no-cheese, Sweet potato shepherd''s pie, Chocolate lava slab and Lemon blueberry drizzle.

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Book SynopsisAchieve long-term AIP success with 10 flavorful, satisfying AIP-compliant weekly menus complete with shopping lists and step-by-step instructions for batch cooking each week’s meals.Knowing which foods to eat and which foods to avoid on the Autoimmune Protocol (AIP) is only half of the battle. Making it happen day in and day out with a busy schedule is a whole other ball game! Even under the best of circumstances, eating healthy can be difficult. Add a dash of illness, and it becomes very challenging. The Autoimmune Protocol Meal Prep Cookbook helps you stick to AIP for good to achieve your health goals.This essential AIP resource also includes low-carb, low-FODMAP, and coconut-free meal plans for those who are concurrently following those modifications. You can ditch the same old boring AIP recipes and fill your week with enticing, nutrient-packed dishes, including: Apple and Plum Breakfast Cake Sweet and Sour Asian Cod with Rainbow Slaw Turmeric Squash Risotto with Ground Beef and Collard Greens Cuban Mojo Chicken with Cauliflower Rice and Roasted Root Vegetables Beef, Pear, and Butternut Squash Stew Blueberry Mousse Say goodbye to last-minute scrambling in the kitchen to find something edible that won’t send you into an autoimmune flare. Say hello to healthy and delicious AIP meals, always available to eat at home, at work, or on-the-go.

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Book SynopsisMaster the classics and sharpen your skills with the world's bestselling cocktail book!

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Book SynopsisDanielle Brown is the founder and CEO of the wildly popular plant-based lifestyle brand, HealthyGirl Kitchen. She shares easy-to-make vegan recipes across social media with her millions of devoted followers who want to learn how to eat healthier, fall in love with cooking, and the secrets to making the best plant-based meals.Follow @healthygirlkitchen on all socials for more.

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Book Synopsis'Dan Lepard is to baking what Lewis Hamilton is to Formula One.' - Jay Rayner'Simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for ... Mr Lepard, I love you.' - Nigel Slater'Dan Lepard - one of the first bakers and writers in the UK to get people interested in honing their baking skills.' - Diana Henry 65,000 copies sold With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks through to effortless multigrain sourdough, The Handmade Loaf guides you through the stress-free techniques you need to make and bake great breads at home. Made and photographed in kitchens and bakeries across Europe, from Russia through to the Scottish Highlands, Dan Lepard's ground-breaking methods show you how to get the most flavour and the best texture from sourdough and simple yeast breads with minimal kneading and gentle handling of the dough. Let this classic cookbook guide you to making superb bread at home.Trade ReviewDan Lepard is to baking what Lewis Hamilton is to Formula One. - The ObserverAfter 40 minutes in the oven my loaf emerges to a round of applause (mine). It is quite simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for. It is the loaf of my dreams, a loaf with which to celebrate not just the ending of a diet, but life itself. Mr Lepard, I love you. - The ObserverDan Lepard - one of the first bakers and writers in the UK to get people interested in honing their baking skills - The Telegraph

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Book Synopsis''This book is a much-needed, unique and very practical guide to how you can use the new knowledge of the gut microbes to improve your health as well as developing and expanding your skills in the kitchen.'' Tim Spector ''It is impossible to read this book without wanting to scuttle off into the kitchen.'' Nigella Lawson Foreword by Tim SpectorThe benefits of sourdough are well known - the slow fermentation process creates a healthier and lighter dough that is easier to digest - but until now they have been mainly linked to bread. If it rises, however, it can be made with sourdough, and in this ground-breaking new book, Vanessa Kimbell focuses on sweet sourdough bakes that not only nourish the gut but also improve your mood. Using a variety of flours, including chestnut, spelt and einkorn, as well as blends you can make up yourself, the classic recipes and new ideas for flavour combinations co

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Book SynopsisNamed by Saveur magazine as the 2016 Blog of the Year and Best New Voice, North Wild Kitchen and its author Nevada Berg have become one of the best-known voices of Norwegian cooking around the world. Written from her 17th-century mountain farm in rural Norway, Nevada Berg’s blog and Instagram feed are brimming with gorgeous—and achievable—ideas for home cooking and entertaining. Berg is a self-taught cook, and her simple and charming approach focuses on seasonal food prepared without a lot of fuss. With dozens of mouthwatering recipes for Norwegian-inspired dishes, this book features equally enticing photography of the food and the country’s landscape. Each chapter focuses on a different aspect of Norwegian food culture—foraging, fishing, and farming; hunting, harvesting, and camping; baking, grilling, and frying. Along the way, Berg comments on the unique pleasures of Nordic life as she tends to her chickens, explores the outdoors, or sets a welcoming table. Berg is both inviting and entertaining as she weaves her own experiences into each recipe, delivering a beautiful collection of good food and great living from the heart of Norway.Trade Review“There is much to like about Nevada Berg’s "North Wild Kitchen", a Norwegian book where I found a number of well-written recipes to add to me repertoire, including simple potato dumplings, cabbage rolls stuffed with venison and a delightfully adaptable apple cake.” –Florence Fabricant, The New York Times"North Wild Kitchen: Home Cooking from the Heart of Norway by food blogger Nevada Berg is a wonderful introduction into the cuisine of Norway focusing on seasonally prepared dishes that are easy to create." –Laurie Burrows Grad, Epicurus"Each recipe comes with a photo that you might find on a museum wall. The styling is impeccable. And mouthwatering." –Cooking by the Book

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Book Synopsis'Some cookbooks take you on a journey that is as poetic as it is geographical and culinary, and Salt & Time is just such a one...enthusiastic, often playful, and full of encouragement to cook dishes that are invitingly unfamiliar.' - Nigella Lawson 'If anyone had to write a Russian cookbook now, it would have to be her, and her book will end up being a classic' - Olia Hercules, author of Mamushka and Kaukasis'One flick through this book...shows the region's cuisine take form in dazzling vibrancy' - Foodism Salt & Time will transform perceptions of the food of the former Soviet Union, and especially Siberia - the crossroads of Eastern European and Central Asian cuisine - with 100 inviting recipes adapted for modern tastes and Western kitchens, and evocative storytelling to explain and entice. Why not try the restorative Solyanka fish soup (a famous Russian hangover cure), savour the fragrant Chicken with prunes or treat yourself to some Napoleon cake.'Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia - or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book I feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches - revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place.' - Alissa Timoshkina

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