Food & Drink Books

Book SynopsisFran Beauman graduated with a first class degree in History from Cambridge and now writes and presents for television. Her passion for pineapples began with a childhood visit to the pineapple-shaped garden retreat at Dunmore Park in Scotland and has taken her across the world. This is her first book.Trade ReviewIt is surprising how few books there are on the history of fruits. Few topics can be more satisfyingly whole or surprisingly rich - more fruitful, in short. The pineapple's 500-year recorded history leads first-time author Fran Beauman to explore linguistics, social and economic history, colonialism, the industrial revolution, stone masonry, gardening technology and much more...Beauman jauntily rides the pineapple on through history. -- Zoe Strimpel * Financial Times *Beauman's lively book is jam-packed with details..As Beauman concludes, the pineapple's tantalising exoticism its unique shape, heady perfume, lip-stinging juices and cultural resonance ensures it remains emphatically the king of fruits * Mail on Sunday *Beauman's enthusiasm for her subject gives the book an admirable dynamism * Sunday Telegraph *

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Book SynopsisThe best writer on Italian food in the UK and perhaps the world, Anna Del Conte has written 12 books including the acclaimed Portrait of Pasta, Gastronomy of Italy and Amaretto, Apple Cake and Artichokes. She won the Duchessa Maria Luigia di Parma award for Gastronomy of Italy, and was shortlisted for the Andre Simon award with Entertaining All'Italiana. The Classic Food of Northern Italy won awards from the Guild of Food Writers and the Accademia Italiana della Cucina. She has contributed to Sainsbury's magazine and received the Glenfiddich award for her journalism. Her memoir, Risotto with Nettles, was published by Chatto in 2009. This year Anna was awarded thehonour of Ufficiale dell'Ordine al Merito della Repubblicao Italiana in recognition of the work she does for Italy and Italian food in this country. She lives in Dorset.Trade ReviewThe delightfulness of this book rests in the fact that the chapters centre on ingredients rather than regions, allowing for a wonderful spread of recipes and information that captures the flavour of the Italian kitchen * Guardian *This is a traditional nurturing home-style Italian cooking, ranging from the simplicity of 'la cucina povera' to the more elaborate cuisine of the old nobility, from rough rustic dishes like bread soup, to festive presentations like lamb with garlic and juniper berries with a dazzling sauce of vinegar, sugar and milk * New York Times *An excellent cook and a natural hostess, Del Conte has the gift for passing on knowledge and for organising. She is the best writer on Italian food in Britain * Financial Times *Those who think of Italian cooking as only tomato sauce and pasta will be surprised by the range of dishes presented here. Del Conte, the author of five other cookbooks, knows her culinary terrain intimately. This is the food of her childhood and Del Conte is as likely to invoke her father's notion of a proper soup as she is to discuss the 17th century chef Bartolomeo Stefani * Cookbook Review *The recipes are clear enough for rookie cooks to follow and they make sense in terms of the kinds of food many people want to eat today- fresh, flavourful, simple prepared, with less emphasis on meat and more on vegetables * New York Times *

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Book SynopsisGabrielle Hamilton is the chef/owner of Prune restaurant in New York's East Village. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in the New Yorker, the New York Times, GQ, Bon Appétit, Saveur and Food & Wine. She has also authored the eight-week 'The Chef' column in the New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on Martha Stewart and the Food Network, among other TV shows. She currently lives in Manhattan with her two sons.Trade ReviewMagnificent... Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy -- Anthony BourdainMy favourite book of the past few years, a thrilling and visceral personal memoir * Financial Times *A rhapsodic, profane, wonderful, imperfect memoir... every bit as rich and satisfying as the marrow bones the author roasts at Prune * Wall Street Journal *The food memoir of the year * Guardian *Evocative... Dazzling... Beautifully written * New York Times *

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Book Synopsis''If you loved Under the Tuscan Sun, you'll love this'' Red Magazine Every week on a Thursday evening, a group of four rural Italian women gather in an old stone house in the hills above Italy's Orvieto. There along with their friend, Marlena they cook together, sit down to a beautiful supper, drink their beloved local wines, and talk. Surrounded by candle light, good food and friendship, the four women tell Marlena their evocative life stories, and of cherished ingredients and recipes whose secrets have been passed down through generations.Trade ReviewIf you loved Under the Tuscan Sun, you’ll love this. Great stories of ageing, abandonment, lost loves and Mafia feuds, interspersed with wonderful recipes for authentic dishes -- Viv Groskop * Red Magazine *Celebrates the life-affirming joys of food and friendship... Marlena de Blasi recounts meals she and four Italian neighbours cook together every week and the stories they share about their lives and loves. * Good Housekeeping *Charming... astonishingly rich... Marlena De Blasi writes about the food with mouthwatering relish... Best of all, the women tell de Blasi the stories of their lives: stories that between them make for a terrific piece of social history -- Reader's DigestMarlena de Blasi knows how to write real-life romance... Each woman's passions, disappointments and hopes are artfully recounted in this earthy celebration of life's "small delights" * Sydney Morning Herald *Marlena De Blasi’s glittering descriptions and mouthwatering recipes take you directly into the heart of Italy and into the souls of the Italian people. -- Adriana Trigiani * author of The Shoemaker’s Wife *

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Book SynopsisTable of ContentsGetting Started 1 Customizing Your Workspace 2 HTML Basics 2b HTML Basics Bonus (online) 3 CSS Basics 3b CSS Basics Bonus (online) 4 Web Design Basics 4b Creating Web Assets Using Photoshop Generator Bonus (online) 5 Creating A Page Layout 6 Working with Templates 7 Working with Text, Lists, and Tables 8 Working with Images 9 Working with Navigation 10 Adding Interactivity 11 Publishing to the Web 12 Working with Code 13 Designing for Mobile Devices Appendix: Tiny URLs Bonus Content Online 14 Working with a Web Framework 15 Adapting Content to Responsive Design 16 Working with Web Animation and Video

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Book SynopsisENGLISH FOOD reveals the richness and surprising diversity of England''s culinary heritage. Fully updated and revised by Jane Grigson before her death in 1990, this joyful celebration of our national cuisine is a pleasure to cook from and a delight to read. ''This is the perfect English companion'' - Guardian ''ENGLISH FOOD is an anthology all who follow her recipes will want to buy for themselves...enticing from page to page'' - Spectator ''She restored pride to the subject of English food'' - Evening Standard

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Book SynopsisAchieve total physical and emotional well-being in 2020 by living right for your blood type. ___________Your blood type is the key to living a healthy and vibrant life. It can affect your mental health, the way you digest your food and the efficiency of your metabolic and immune systems. New research has indicated that there''s a blood-type profile for almost every aspect of our lives, not just our diet, and thanks to that new research, your blood type reveals how you can live a better life. This ground-breaking book will give you individualized prescriptions according to blood type.Each blood-type prescription is divided into five life areas. In this book you''ll find recommendations, guidelines, and informational charts for: Lifestyle Stress and Emotional Balance Maximizing Health Overcoming Disease Strategies for AgingBased on your blood type, you''ll learn whether you should: - Eat three regular meals a day, or small, frequent ones?- Have a regimented or flexible routine?- Go to sleep at the same time every night or have a flexible bedtime?- Do without rest periods or take them religiously?- Achieve emotional balance through exercise, meditation, or herbs?With Live Right for Your Type you''ll get a individualized prescription for maximising health, metabolism and vitality in every stage of your life.

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Book SynopsisElizabeth David was the best food writer of her time, and even today is considered to be without peer. ENGLISH BREAD AND YEAST COOKERY was first published by Viking in 1977. Elizabeth David died in 1992.

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Book SynopsisFrench Country Cooking - first published in 1951 - is filled with Elizabeth David''s authentic recipes drawn from across the regions of France.''Her books are stunningly well written ... full of history and anecdote'' ObserverShowing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David''s rich and enticing cookbook that will delight and inspire cooks everywhere.Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas iTrade Review"'A remarkable book.... food is treated with reverence, with understanding and, above all, with care' - Sunday Times"Table of Contents Preface 1: Preface to Second Edition (Revised) Introduction: Introduction Preface 2: Table of Equivalent Gas and Electric Oven Temperatures Part 1: Batterie de Cuisine 1: Wine in the Kitchen 2: The Menu Part 2: Soups Part 3: Fish Part 4: Eggs Part 5: Luncheon, Supper and Family Dishes 1: Stuffed Cabbage Dishes Part 6: Meat Part 7: Poultry Part 8: Game Part 9: Vegetables 1: Salads Part 10: Sweets Part 11: Sauces Part 12: Preserves Acknowledgements: Acknowledgements

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Book Synopsis''Eating is pleasurable, eating is delicious, eating is sensual'' says Susie. But for so many of us eating is associated with anguish and abstinence. From the first page this little book shows us how to think and feel differently about what we eat. So that we eat when we are hungry, eat what we want to eat to satisfy us and stop when we are full. Each page contains an easily absorbed bite-sized statement to transform eating that hurts into eating that nourishes and calms. This book isn''t magic but it feels as if it is.Table of ContentsThe keys; first key - eat when you are hungry; second key -eat the food your body is hungry for; third key - find out why you eat when you aren't hungry; fourth key - taste every mouthful; fifth key - stop eating the moment you are full; eating to satisfy your hunger is the way to eat for the rest of your life; changing your eating and changing your body image; eating with your hunger is a guide to living; questions and answers.

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Book SynopsisJamie Oliver will share everything he''s learned as a chef as he invites you to Cook With JamieWhether you''re a student, a young couple, an established cook or a novice, Cook With Jamie takes you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There''s information on Jamie''s recommended kitchen equipment, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you''re out shopping.Cook with Jamie guides you through creating meals from scratch, including simple instructions for making your own pasta and gnocchi and even how to tackle preparing a fresh crab, lobster and squid. Learn to mix beautifully balanced dressings and mayo for the perfect addition to Jamie''s recipes, like the warm Smoked Bacon and Jerusalem Artichoke Salad. From light starters to deserts with a twist, liTrade ReviewJamie Oliver will share everything he's learned as a chef as he invites you to Cook With Jamie * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisLove food but hate spending hours in the kitchen? This book is the answer, with over 350 delicious recipes ready in less than 30 minutes. Nigel Slater presents over 350 creative, delicious and nourishing recipes and suggestions for those who''d rather spend more of their time eating than cooking. From simple snacks to dinner-party desserts, all the dishes in Nigel Slater''s Real Fast Food can be ready to eat in 30 minutes or under.''Makes your stomach rumble . . . Easily my first choice for a simple, good, workable and readable cookery book'' - Nigella Lawson''Not just a cookery book for gourmets and foodies, but for real people too'' - Sophie Grigson''Nigel Slater offers us a decade''s worth of fresh, original cookery ideas with spoonfuls of wit'' Observer''Designed to appeal to people who love food but don''t want to spend hours slaving away at the stove (i.e. nearly everybody in Britain)''Table of Contents Preface 1: A Few Notes for the Fast Cook Preface 2: The Fast Foodies’ Storecupboard Introduction: Introduction Part 1: Bakery Goods and Drinks 1: Bread 2: Pitta 3: Muffins, Crumpets and Pikelets 4: The Bagel 5: The Croissant 6: Pizza Bases 7: Tacos 8: Drinks Part 2: Eggs Part 3: Fish 1: Fresh Fish 2: Shellfish 3: Smoked Fish 4: Canned Fish Part 4: Pasta 1: Even Faster Pasta Part 5: Vegetables and Salads 1: Aubergines 2: Avocados 3: Beans and Peas 4: Greens 5: Mushrooms 6: Peppers 7: Potatoes 8: Salad Accompaniments and Dressings 9: Tomatoes Part 6: Grains, Lentils and Beans 1: Grains 2: Lentils and Beans Part 7: Chicken Part 8: Meat 1: Lamb 2: Pork 3: Bacon 4: Veal 5: Beef Part 9: Cheese Part 10: Fruit 1: Apples and Pears 2: Bananas 3: Citrus Fruits 4: Damsons 5: Figs 6: Peaches 7: Pineapples 8: Plums 9: Scarlet Fruits and Berries Appendix: Secret Snacks and The Quick Fix Bibliography: Select Bibliography

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Book SynopsisDiscover quick and tasty dishes in Nigel Slater''s The 30-Minute Cook.Quick, delicious meals from across the world with ingredients available from your local supermarket - all prepared within thirty minutes: the perfect book for the busy cook.Praise for Nigel Slater''s The 30 Minute Cook:''One of my very favourite cookery writers'' Delia Smith''The whiff of kaffir lime leaves, cumin and ginger wafts from the pages ... I can think of no one more likely to coax timid cooks into a spirit of culinary adventure'' Financial Times''An inspired worldwide collection of quick and accessible dishes'' Evening StandardNigel Slater is the Observer''s food writer, writing a month column for Observer Food Monthly. Real Fast Food was shortlisted for the Andre Simon Award while The 30-Minute Cook was nominated for both the Glenfiddich and Julia Child Awards. In 1995 he

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Book SynopsisJamie Oliver''s classic bestselling book, with simple recipes that combine bold flavours and nutritious fresh ingredientsThe Naked Chef teaches you how to make beautiful dishes from scratch, whether you''re cooking for guests or simply enjoying good food with your family. Host a dinner party your friends won''t forget with light Vegetable Tempura, followed by melt-in-the-mouth spiced Slow-Cooked Lamb Shank. Or why not try the Chilli, Tomato, Oregano and Pancetta Pizza; perfect for getting the family stuck in. This book has something for everyone - from those who want great food but want to keep it simple, to those who work for a living and don''t have time to spend all evening cooking. The Naked Chef is all about giving people confidence and getting them to feel at ease in the kitchen, with the help of Jamie Oliver, even if they have never tried cooking before!''Simply brilliant cooking, and Jamie''s recipes are a joy'' NigeTrade ReviewJamie Oliver's classic bestselling book, with simple recipes that combine bold flavours and nutritious fresh ingredients * from publisher's description *Simply brilliant cooking, and Jamie's recipes are a joy * Nigel Slater *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisJamie Oliver''s bestselling The Return of the Naked Chef is filled with all the techniques and tips you''ll need to become a pro in the kitchen and produce delicious, healthy foodThe Return of the Naked Chef guides you through basic techniques for making a variety of breads and pasta, and shares some of Jamie''s favourite recipes including a light Prawn and Pea Risotto with Basil and Mint and seared Beef Carpaccio with roasted Baby Beets, creamed Horseradish, Watercress and Parmesan. Jamie Oliver has captured the heart of the nation with his passion for simple, delicious, home-cooked food. The Return of the Naked Chef is filled with fresh ingredients, ''pukka'' recipes and boundless enthusiasm. Get stuck in with Jamie Oliver!''Simply brilliant cooking, and Jamie''s recipes are a joy'' Nigel Slater''There''s a joyously clear, no-nonsense desire here to create simple but delicious food'' HeatTrade ReviewThere's a joyously clear, no-nonsense desire here to create simple but delicious food * Heat *Jamie Oliver goes from strength to strength...the main attraction is that he does not seem to want to be, or know that he might be, a star: the food is what matters * The Times *He looks like a rock star, sounds like a yob and cooks like an angel * Daily Telegraph *

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Book SynopsisCook simple recipes for classic, wholesome food that''s packed with flavour in Happy Days with the Naked Chef Jamie is one of Britain''s best-loved chefs who has made cooking interesting and accessible, not only for a new generation but for all those who love good food. He believes in getting the most out of ingredients and making tasty, easy, sociable food with the minimum of fuss. Happy Days is filled with fantastic recipes for different occasions. By keeping it simple, it is perfect for those who want to give it a go in the kitchen.Happy Days with Naked Chef contains loads of classic, easy recipes like fluffy pancakes USA style, Jamie Oliver''s ultra-simple pukka pineapple with bashed-up mint sugar, and his old man''s superb chicken. Genius.''There is only one Jamie Oliver. Great to watch. Great to cook'' Delia Smith''Great, fabulous. Just enjoy yourself, get stuck in, happy days'' SpectatorTrade ReviewCook simple recipes for classic, wholesome food that's packed with flavour in Happy Days with the Naked Chef * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *Great, fabulous. Just enjoy yourself, get stuck in, happy days * Spectator *

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Book SynopsisJamie''s Kitchen guides you through tried and tested methods for classic food that''s full of flavourThis is the ultimate guide for people who love great food and want to cook. It''s packed with clear, no-nonsense advice and inspiration, as well as over 100 brand new recipes from the cookery course and the restaurant.Jamie''s Kitchen walks you through techniques like poaching, braising and pot-roasting and gives you the skill you''ll need to create beautiful, feel-good food. From delicate Citrus Seared Tuna with Crispy Noodles, Herbs and Chilli to succulent Barolo poached Fillet Steak with Celeriac Mash, there are dishes for every occasion. Jamie''s approach is honest and easy - this is not a heavy duty ''cook like a professional'' book, weighed down with facts, figures and techniques. Jamie guides you through different cooking methods - from poaching and boiling, to char-grilling and pot-roasting. Jamie Oliver encourages you to haTrade ReviewJamie's Kitchen guides you through tried and tested methods for classic food that's full of flavour * from publisher's description *Jamie offers lots of his chunky, hunky dishes for feeding the hungry, and slathers the whole lot with ladlefuls of encouragement * Daily Telegraph *This is simply brilliant cooking, and Jamie's recipes are a joy Nigel Slater * Nigel Slater *Jamie's still a class act. The food is scrumptious and easy to prepare ... should re-ignite even the laziest cook's passion for food * OK! *

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Book SynopsisExplore Jamie''s Italy - travel on a culinary tour with Jamie OliverEver since working at the River Café for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In Jamie''s Italy, Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure Italy''s influence reaches us all.On the menu is an array of magical ingredients and Mediterranean flavours all combined in Jamie Oliver''s inimitable way. From Parma ham to Parmesan, from Pannetone to Panzanella, Jamie''s Italy will transport you to Italy or at least bring Italy home to you.''Brilliant, fabulous. The best of Italian cooking ... a truly inspirational Italian cookery courTrade ReviewExplore Jamie's Italy - travel on a culinary tour with Jamie Oliver * from publisher's description *Brilliant, fabulous. The best of Italian cooking ... a truly inspirational Italian cookery course, teaching you everything from perfect pasta to sensational sea food * Daily Mail *

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Book SynopsisZero Waste Home is the ultimate guide to simplified, sustainable living from Bea Johnson, ''the priestess of waste-free living'' (The New York Times).Bea Johnson transformed her family''s health, finances, and relationships for the better by reducing their waste to an astonishing half litre per year. It''s all down to the 5 Rs: Refuse, Reduce, Reuse, Recycle, Rot (and only in that order!). Zero Waste Home shows how these key principles can be applied to every area of your house from the kitchen to the kids'' room, and it''s packed with easy tips for all of us: from buying in bulk and clever meal planning to simply refusing unwanted freebies and using your plants as air fresheners.Bea Johnson shows, by inspiring example, what green living looks like and offers a practical, step-by-step guide to diminishing your environmental footprint and improving your life.''Bea Johnson is a guru of zero-waste living. The book is precise . . . simTrade ReviewWise and sharply written . . . what ultimately makes her message so compelling is that her stripped back life looks fun as well as worthy. -- Ben Hoyle * Times *Johnson is an incredible advocate for her lifestyle . . . refreshingly honest * Metro *Chic, charming, stylish * Red *Bea Johnson is a guru of zero-waste living. The book is precise . . . simple yet deep. It doesn't preach. * Sunday Times *The priestess of waste-free living * The New York Times *

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Book Synopsis''Funny, informative, a love poem to all that''s great in British cooking ... from the humble cheese sandwich, through fish and chips and curry, to the ubiquitous Sunday roast ... Part Nigel Slater, part Bill Bryson, and wholly delicious'' Michael Simkins, Mail on SundayA journey through British food, from the acclaimed author of The Apple OrchardIn Britain, we have always had an awkward relationship with food. We''ve been told for so long that we are terrible cooks and yet when someone with a clipboard asks us what the best things are about being British, our traditional food and drink are more important than the monarchy and at least as significant as our landscape and national monuments in defining a collective notion of who we are. Taking nine archetypically British dishes - Pie and Peas, A Cheese Sandwich, Fish and Chips, Spag Bol, Devonshire Cream Tea, Curry, The Full English, The Sunday Roast and a Crumble with CuTrade ReviewThe book examines a series of traditional British meals with Hornby's geeky obsessiveness and Orwell's incisive class observation ... His prose is engaging, his storytelling effortless ... Brown writes beautifully and fondly of every dish in a way that will have you desperate to taste it again at the end of each chapter. This historical information he weaves around the food is plentiful, accurate and worn lightly, and his observations are fresh and provocative. * Financial Times *Part Nigel Slater, part Bill Bryson, and wholly delicious...Funny, informative and written with passion, Pie Fidelity is a love poem to all that's great in British cooking. * Mail on Sunday *A heart-felt book that makes an important point without false pride or sentimentality. When it comes to food, we're better than we think. * The Times *Genuinely revealing...Brown evokes the emotionalism of eating * Guardian *As much as his book is a reflection of his experiences, reading it inevitably leads the reader to examine their own past, and how food defines who we are, or used to be * Waitrose Weekend Magazine *Brown is a natural raconteur... this memoir mixed with a "defence of British food" sees him at his funniest and most insightful. Highly recommended * Sunday Times, Food Book of the Month *Brilliant, funny... loving every page -- Dave Myers, The Hairy Bikers[Praise for The Apple Orchard] An absorbing love letter to the English apple tree...lyrical and joyful * TLS *[Praise for The Apple Orchard] Wonderful, revelatory ... very moving -- Sheila Dillon * BBC Radio 4 *[Praise for The Apple Orchard] Delightful... impassioned, patriotic, richly informed * Sunday Times *

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Book Synopsis''Charming, important . . . a journey of discovery'' TelegraphOver the course of a year, Robert Penn learns how to plant, harvest, thresh and mill his own wheat, in order to bake bread for his family. In returning to this pre-industrial practice, he tells the fascinating story of our relationship with bread: from the domestication of wheat in the Fertile Crescent at the dawn of civilization, to the rise of mass-produced loaves and the resurgence in homebaking today.Gathering knowledge and wisdom from experts around the world - farmers on the banks of the Nile, harvesters in the American Midwest and Parisian boulangers - Penn reconnects the joy of making and eating bread with a deep appreciation for the skill and patience required to cultivate its key ingredient. This book is a celebration of the millennia-old craft of breadmaking, and how it is woven into the story of humanity.''Compelling, vivid . . . Slow Rise will be welcomed by theTrade ReviewA modern day Thoreau . . . Rob Penn has been hand scything wheat in the Nile Delta and growing his own heritage grains * Great British Food Magazine *Compelling, vivid . . . the cyclist and former lawyer explores his enthusiasm for sourdough bread, and forgotten "landrace" wheats, as he supervises their planting, harvesting and the milling of the grain that would go into his loaf . . . Slow Rise will be welcomed by the new bread geeks -- Dan Lepard * Spectator *A wide-ranging, gloriously obsessive odyssey ... a wonderful insight into the history, culture and sheer hard work taken to make this most fundamental of human foods -- Jenny Linford * author of The Missing Ingredient *Rob Penn's enthusiasm for what he calls 'the most symbolically evocative foodstuff' is so infectious and persuasive ... a pleasingly evocative tale, told with the same rich descriptions and wistful asides that Penn bakes into all of his books * Geographical *Charming, important ... a journey of discovery -- Boudicca Fox-Leonard * Telegraph *Fascinating, compelling . . . Robert Penn's engaging account encompasses every aspect of bread, from how it fuelled entire empires to which grains he could grow on his own allotment -- David Ellis * Evening Standard *People keep rediscovering the joy of bread. In truth it never went away; it was just subverted by pappy cheaper bread ... Rob Penn celebrates what we can do to reverse this culinary serfdom -- Tim Lang * author of Feeding Britain *

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Book Synopsis*Winner of the 2022 Cherasco International Prize*''Thoroughly engrossing'' Michael Pollan, The Atlantic''Wonderful, energising'' Kathryn Hughes, The GuardianCoffee is one of the most valuable commodities in the history of the global economy and the world''s most popular drug. The very word ''coffee'' is one of the most widespread on the planet. Augustine Sedgewick''s brilliant new history tells the hidden and surprising story of how this came to be, tracing coffee''s 400-year transformation into an everyday necessity.The story is one that few coffee drinkers know. Coffeeland centres on the volcanic highlands of El Salvador, where James Hill, born in the slums of nineteenth-century Manchester, founded one of the world''s great coffee dynasties. Adapting the innovations of the industrial revolution to plantation agriculture, Hill helped to turn El Salvador into perhaps the most intensive monoculture in modern history, a place of extraordinary productivity, inequality and violence.The book follows coffee from the Hill family plantations into the United States, through the San Francisco roasting plants into supermarkets, kitchens and work places, and finally into today''s omnipresent cafés. Sedgewick reveals the unexpected consequences of the rise of coffee, which reshaped large areas of the tropics, transformed understandings of energy, and ultimately made us dependent on a drug served in a cup.''Gripping'' The Spectator''An eye-opening, stimulating brew'' The EconomistTrade ReviewWonderful, energising ... Coffeeland is a data-rich piece of original research that shows in compelling detail how coffee capitalism has delivered both profit and pain, comfort and terror to different people at different times over the past 200 years ... Sedgwick's great achievement is to clothe macroeconomics in warm, breathing flesh. -- Kathryn Hughes * The Guardian *Thoroughly engrossing ... his literary gifts and prodigious research make for a deeply satisfying reading experience studded with narrative surprise. Sedgewick has a knack for the sparkling digression and arresting jump cut, hopping back and forth between El Salvador and the wider world. -- Michael Pollan * The Atlantic *Both a curio-shop of forgotten snippets of history and quirky facts - who knew mocha was so called because it was shipped out of a Yemeni port of the same name? - as well as a theory of the modern world ... there is much here to entertain, educate and - dare one say it of a book about coffee - stimulate. -- David Pilling * Financial Times *Sedgewick's gripping book exposes the dark heart of what goes into making a ubiquitous commodity, cherished every morning, enshrined in the workplace and appreciated after a meal. It provides a devastating answer to the question: 'What does it mean to be connected to faraway people and places through everyday things?' -- Colin Greenwood * The Spectator *An erudite and engrossing socioeconomic history ... With a forensic grasp of detail, Sedgewick charts the rise of mass-marketing and modern retail strategies through the story of the humble coffee bean ... Yet Coffeeland's poignant message runs wider still. Ultimately, the story of coffee, today's 'unrivaled work drug', is also the story of globalisation. -- Oliver Balch * Literary Review *Many fascinating details... Mr Sedgewick's book is a parable of how a commodity can link producers, consumers, markets and politics in unexpected ways. Like the drink it describes, it is an eye-opening, stimulating brew. * The Economist *[A] beautifully written, engaging and sprawling portrait of how coffee made modern El Salvador, while it also helped to remake consumer habits worldwide. * New York Times *It's a rich and complex story and the book is full of glances at the history of the times ... This is a staggeringly well-researched piece of work. -- Roger Alton * Daily Mail *Impressive ... People and food as much as coffee itself are the focus of Sedgewick's concern and the nexus of some of the most surprising connections in Coffeeland ... A powerful indictment of labour relations in El Salvador and capitalism in general. -- Judith Hawley * Times Literary Supplement *Epic, illuminating ... Coffeeland functions not just as the story of one country's relationship to coffee, but as a pocket history of globalisation itself ... It is a story very worth telling - and one that reaches out far beyond so-called "Coffeeland" itself. -- Tim Smith-Laing * Daily Telegraph *Informed and entertaining ... Coffeeland is thoroughly researched and Sedgewick is a stylish writer. -- Ed Cumming * i newspaper *Extremely wide-ranging and well researched, Sedgewick's story reaches out into American political history ... The originality and ambition of Sedgewick's work is that he insistently sees the dynamic between producer and consumer-Central American peasant and North American proletarian-not merely as one of exploited and exploiter but as a manufactured co-dependence between two groups both exploited by capitalism. -- Adam Gopnik * New Yorker *Meticulously researched, vivid in its scene-setting, fine-toothed in its sociopolitical analysis . . . Coffeeland lays bare the history and reality behind that cup of joe you're drinking. -- Michael Upchurch * Boston Globe *How did a cup of coffee become the everyday addiction of millions? In this impressively wide-ranging, personality-filled history, Augustine Sedgewick untangles the routes that carried coffee from the slopes of El Salvador's volcanoes ... To enter Coffeeland is to visit a realm of ruthless entrepreneurs, hard-working laborers, laboratory chemists, and guerrilla fighters. -- Maya Jasanoff, author of THE DAWN WATCHCapitalism has remade the global countryside in radical ways. Coffeeland brilliantly chronicles this most consequential revolution by telling the global history of one family. After reading Augustine Sedgewick's fast-paced book you will never be able to think about your morning coffee in quite the same way. -- Sven Beckert, author of EMPIRE OF COTTONCoffeeland will set a new standard ... an innovative study of work, of the work involved to produce a drink needed by workers to keep working. Sedgewick treats coffee not so much as a material commodity but rather more like intangible energy ... provocative and convincing. -- Greg Grandin, author of THE END OF THE MYTH

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Book SynopsisGod''s Own Country is known for many things, and best of all is its unique cuisine. Mixing coconut oil and spices in a way subtle enough to seduce the taste buds and make one''s dance hasn''t been enough for the Malayalis, as their culinery techniques have reached cult status. In this book, Vijayan Kannampilly ventures to show readers from the world over how Kerala manages to wow food connoisseurs time and again with its cooking. He shows how to make Kerala''s famous mango curry with curd and coconut, and how to leave one''s guests with smacking lips as one masters his Tapioca potage. He also reveals the secrets to making a stir-fried banana flower with coconut, how best to serve deep-fried meat of all types, and the maverick spiced chicken curry which is the test of Travancore Kitchens everywhere. From the duck curry to Prawns with potato and coconut and stir-fried crab with coconut, learn how to wow anyone lucky enough to sit at your table armed with an array of recipes taken from Go

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Book SynopsisA collection of beautiful anedotes, delicious recipes, and memorable scenes from the Mitford books by #1 New York Times bestselling author Jan Karon.Millions of readers have discovered the delights of a trip to Mitford, and they''ve all found themselves hankering for mouthwatering dishes like Father Tim''s Rector''s Meatloaf and Esther Bolick''s outrageously delicious Orange Marmalade Cake. Now, Jan Karon makes it easy to satisfy all these cravings and many more. Along with 150 fabulous recipes are Jan''s personal reminiscences, dozens fo beloved scenes from each of the Mitford books, jokes, cooking tips, blessings, and a wonderful story never before published in the novels. For readers and cooks alike, Jan Karon''s Mitford Cookbook & Kitchen Reader is a veritable feast.“[Jan Karon''s] wonderful cookbook is like a souvenir scrapbook to be dipped into time and again. The real world should be as good as Mitford.”—The

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Book SynopsisINSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK“Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.” —Jennifer Senior, The New York Times Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.” With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reTrade ReviewWinner of 2018 M.F.K. Fisher Award for Excellence in Culinary WritingFinalist for the 2018 Gourmand Award for Wine Writing Finalist for the 2018 William Saroyan International Prize for Writing (Non-Fiction)“Bosker’s journey into this sodden universe is thrilling, and she tells her story with gonzo élan. . . . She gives great gossip . . . [and] is, in the main, great company as a narrator—witty, generous, democratic . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer to this book's sensibility and heart.”—Jennifer Senior, The New York Times“Reads like a wine lover’s equivalent of Dante’s ‘The Divine Comedy’: There is paradise, but only after glimpses of purgatory and hell…A funny, thought-provoking and at times frightening look at the sublime tastes, enormous egos and curious rules of a profession that is both insanely rigorous and occasionally ridiculous.” —Associated Press"A madcap 18-month journey...[that's] as informative as it is, well, intoxicating." —Fortune, “The 4 Books You Should Read This Spring”“A funny, fascinating adventure.”—Real Simple“Cork Dork is remarkably entertaining. Bosker is a talented writer, a thorough reporter and is unfailingly funny.”—The San Francisco Chronicle“A savory romp...[that reveals] not just the intricacies and nuances of flavor that vary from grape to grape, but why wine has become such a social staple for the entire world—and how the way we drink it can potentially change our lives.” —Harper’s Bazaar, “12 Books You Need to Read in March”“Both an entry-level guide to the ever-growing business of wine and a masterclass in the strange, immensely skilled fanatics who make it their life’s work.” —The Atlantic, "25 Books Atlantic Staffers Are Reading This Summer"“If Malcolm Gladwell were to write a book about wine, the results wouldn’t linger much more pleasurably on the palate than this accessible, adventurous, amusing and informative book by Bianca Bosker.” —The Times (London)“[An] often-hilarious memoir.”—Good Housekeeping“An informative and riveting read that doesn't take itself too seriously—a much needed dose of reality the wine world could benefit from.” –Bon Appétit“An essential primer on food's favourite companion, Bianca Bosker's incredible book offers an investigation into taste, smell, and restaurant culture any foodie will appreciate.”—BuzzFeed, "27 Books Every Foodie Needs In Their Library"“Incredibly well written, intelligent, witty, and highly entertaining.” —Eater“As fresh and fun as a Wachau Riesling…packed with helpful information, wrapped in honest inquiry, and slathered with humor and wit.” —Terroirist“One of the most entertaining drink-related memoirs in years.”—Punch“A page turner . . . I heartily recommend [it].”—Martin Moran, The Sunday Times (UK)“Refreshingly accessible...It’s delightful and informative to see a subject as potentially stodgy as wine appreciation refracted through the perspective of someone young, female, and very smart.” —Portland Mercury“[A] must-read wine book.”—San Jose Mercury News “You’ll never feel lost in front of a wine list again.” —Cynthia Graber and Nicola Twilley of “Gastropod,” via The Atlantic“I loved this book. It’s not just about wine. It’s about learning how to listen to your senses, to more deeply experience and appreciate the world around you, and everyone could use another glass of that.”—Mary Roach, author of Gulp“In this smart and sharply observed book, Bianca Bosker takes us on a marvelous journey through the mad, manic, seductive subculture of wine and wine lovers. It’s also a deeply felt story of her own experience, told with great heart and wit.”—Susan Orlean, author of The Orchid Thief“Cork Dork is a brilliant feat of screwball participatory journalism and Bianca Bosker is a gonzo nerd prodigy. This hilarious, thoughtful and erudite book may be the ultimate answer to the perennial question of whether or not wine connoisseurship is a scam.”—Jay McInerney, author of The Juice “In this delightfully written and keenly observed book, Bianca Bosker helps us become connoisseurs not only of wine but also of people whose passions would more aptly be described as obsessions.”—Walter Isaacson, author of The Innovators“Speaking as someone who barely knows a good Bordeaux from a bottle of Boone's Farm, I was charmed and entertained by this book.”—John Jeremiah Sullivan, author of Pulphead “The Kitchen Confidential of wine: Read this book, and you’ll never be intimidated by wine—or wine snobs—again.”—Madeline Puckette, co-author of Wine Folly “Fascinating…Thanks to Bosker’s sensory descriptions, we get to taste and smell alongside her, without dealing with the thousands of hours of study and endless flashcards first.” —Bustle“An informative yet funny examination of wine.”—Brightly, “The Best Books of Early 2017”“A quest—both hilarious and horrifying—to understand the nature of taste.”—Imbibe “An entertaining read.” —Phoenix New Times“Reading Bianca Bosker is like sitting down with a brilliant, curious friend for an after-work drink, and suddenly finding it’s midnight and the table is littered with empty bottles. Between her hilarious exploits and thoughtful meditations on wine and life, you’ll want to stay for just one more.”—Lauren Collins, author of When In French “A joyful journey of discovery into the ‘soul’ of wine, filled with wit and insight at every step.”—Maria Konnikova, author of The Confidence Game “If you have wondered about the mysteries of wine, and the airs of people who claim to know something about it, Cork Dork is essential reading. Read it and you will never look at wine in quite the same way again. This is reportage of a high order.”—Roger Cohen, author of The Girl from Human Street “Rollicking and lively...I gulped down this book with enormous pleasure.”—Julia Flynn Siler, author of The House of Mondavi "I have read many 'wine books,' some casual, some pedantic, and many happily informative. But Bianca Bosker’s book stands out as being spectacularly successful in teaching us about wine, in making us love wine, and in presenting a tone of unfailing good humor."—Richard E. Quandt, The Journal of Wine Economics“Always perceptive, curious, and entertaining, the author describes her experiences with precision and a wry sense of humor...Readers will certainly come away from the book knowing more about wine and likely eager to explore it further, but even those less inclined to imbibe will be intrigued.”—Kirkus Reviews (starred review)“An interesting look at those with an unquenchable thirst for those unique bottles of vinicultural perfection.”—Booklist “A page-turning and fascinating memoir.”—Publishers Weekly

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Book SynopsisWinner of the 13th Annual Spirited Award, for Best New Book on Drinks Culture, History or SpiritsA history of the Lost Generation in 1920s Paris told through the lens of the cocktails they lovedIn the Prohibition era, American cocktail enthusiasts flocked to the one place that would have them--Paris. In this sweeping look at the City of Light, cocktail historian Philip Greene follows the notable American ex-pats who made themselves at home in Parisian cafes and bars, from Ernest Hemingway, F. Scott Fitzgerald, and Gertrude Stein to Picasso, Coco Chanel, Cole Porter, and many more.A Drinkable Feast reveals the history of more than 50 cocktails: who was imbibing them, where they were made popular, and how to make them yourself from the original recipes of nearly a century ago. Filled with anecdotes and photos of the major players of the day, you'll feel as if you were there yourself, walking down the boulevards with the Lost Generation.

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Book Synopsis“At last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade.” —Amy Stewart, author of The Drunken Botanist and Wicked Plants“A fascinating book that makes a brilliant historical case for what I’ve been saying all along: alcohol is good for you…okay maybe it’s not technically good for you, but [English] shows that through most of human history, it’s sure beat the heck out of water.” —Alton Brown, creator of Good EatsBeer-based wound care, deworming with wine, whiskey for snakebites, and medicinal mixers to defeat malaria, scurvy, and plague: how today's tipples were the tonics of old.Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide n

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Book SynopsisChef Michael Smith, Canada's most popular chef, is passionate about cooking and sharing great food and flavours. Inside you'll find Michael's all-time favourite recipes, the ones he cooks regularly in his own home kitchen—lots of wonderful, memorable flavours that you'll enjoy with your family and friends. Chef Michael Smith's Kitchen features over 100 fabulous, easy-to-make recipes, each with a mouth-watering photo. Start your day with French Toast Sandwiches Oatmeal Crusted with Blueberry Stuffing and Marmalade Mint Butter or Apple Pie Pancakes with Caramel Syrup. Enjoy Coconut Crusted Chicken with Mango Mint Salsa or Honey Mustard Barbecue Baked Baby Back Ribs, or a great fish dish like Grilled Tuna Steak or Pan Seared Scallops with House Wine Sauce for a wonderful dinner. You'll also find lots of recipes for delicious vegetables, grains, and side dishes like Nutmeg Roasted Sweet Potatoes with Wilted Baby Spinach or Sausage Sage Bread Pudding. And of course, Mi

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Book Synopsis Kitchen Cures is your complete solutions guide that links what you eat to how you look and feel. It shows you just how easy it is to alleviate common health complaints through nutrient-dense and delicious whole foods—without having to overhaul your entire diet! Whether you lack energy or libido, have excess belly fat, tummy troubles, or joint pain, or are suffering from other health issues, Kitchen Cures offers simple and easy-to-implement solutions to relieve whatever ails you.  Lack energy? Learn which parts of a coconut can boost your energy immediately. Stressed out? Chocolate can help you chill! Low libido? Find out which pungent root veggie can boost it in no time. Lack lustrous locks? Vinegar can change that! Plus, an entire DIY kitchen beauty section reveals the fountain of youth Kitchen Cures includes 40 simple, nutritious, and delicious gluten-free recipes. From th

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Book SynopsisMichael Smith goes back to basics with a twist! Michael Smith has been passionate about cooking simple, great-tasting food since his mom first introduced him to cooking at an early age. Since then, Michael has become one of Canada's most successful cookbook writers and a hugely popular celebrity chef on Food Network Canada. But, never far from his own home kitchen, it's the time-tested basic recipes that he regularly cooks for his family. In Back to Basics, Michael shares 100 sure-fire classic recipes, tips, and cooking techniques. And, in every recipe he shows how easy it is to add a twist or two to your cooking. Chock full of mouth-watering photography to inspire, Back to Basics is Michael's simple approach to cooking basics that he wants to share with every home cook. Once you understand the basics behind a recipe, you can then stir your personality into your cooking. You'll see how easy it is to impress family and friends in your own kitchen. And, on

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