Food & Drink Books

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Book SynopsisThe Plant-Based Family Cookbook is the perfect solution to those picky eaters and vegan diet skeptics everywhere. This book features incredibly flavorful and nourishing options that will help the whole family make healthier choices together. Each recipe is as nutritive as it is indulgent: readers will be won over by scrumptious breakfasts, as well as tempting snacks, decadent desserts and delightful weeknight meals. Parents will find plenty of enticing lunchbox options for the little ones like Crispy Tofu Nuggets with Sweet Potato Fries or Satay Dippers. The adults can entertain friends with restaurant-inspired meals and tantalizing appetizers like Filled Crispy Pancakes and Eggplant Bao Buns; and when the weekends finally roll around, families can gather around mouthwatering brunches and comforting desserts like Apple Waffles or Lemon Cheesecake with Blueberry Compote. What's more, Claire and Sarah feature recipes that can be made ahead in batches and frozen, so that they're ready to eat whenever it suits everyone's busy schedule-no more sacrificing tasty, healthy options during hectic weekdays! Whether you're looking to balance out your kids' diets or helping the whole family transition to full-veganism, The Plant-Based Family Cookbook is jam-packed with tasty options that'll win over everyone at mealtime. This book contains 60 recipes and 60 photos.

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Book SynopsisFor a long time vodka has been more than just Russia and Poland's national drink. From Asia and Great-Britain to the United States: this fire water has conquered the world and is now the most sold spirit internationally. The term 'fire water' refers to its most distinguishable quality: a neutral spirit, without smell and with a pure taste. It turned vodka also into a bar-tender's best friend and the basis of every Cosmopolitan, Moscow Mule or Bloody Mary. Vodka - The Complete Guide tells the whole story, from the origin and production method to an overview of the numerous vodka brands and the most delicious cocktails. The book also teaches you the best way to enjoy it to the fullest.

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Book SynopsisJane Grigson wrote of Italian Food ‘Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.’ Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realise that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today’s reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them. This is a critical and analytical look at Italian food – her personality and point of view come out on almost every page – organised by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured. Elizabeth David’s acclaimed writings are often cited as an inspiration by many of today’s leading chefs, as well as home cooks, and are essential to any serious cookery book collection.Trade ReviewI tell all our students to read her books. Not only does she wonderful prose but the books and the recipes are still very of the now. -- Darina AllenDozens of the young chefs who have brought glory to American cooking over the last two decades are indebeted to Mrs David. -- Marian Burros * The New York Times *The Elizabeth David recipe that I love and remember the most is the delicious ragu from her Italian Food book... Elizabeth David is up there with the best. -- Jamie OliverMore than a collection of recipes, this book is in effect a readable and discerning dissertation on Italian food and regional dishes, and their preparation in the English kitchen. * The Times Literary Supplement *

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Book SynopsisIn this new book, the Curry Guy, Dan Toombs, brings you his best ever recipes for cooking outdoors and on a barbecue.With simplicity in mind, most of the 100 recipes can be cooked on a kettle-style barbecue – you'll be amazed at how much can be cooked this way, no matter what the weather! Curry-house dishes and flavours work exceptionally well for grilling and live-fire cooking.Alongside familiar meals like kebabs and skewers, naans and tandoori chicken, Dan has developed original recipes for popular street food, as well as the most popular one-pot curries that can be cooked over the fire. In addition to the recipes, there is clear information about types of barbecue, cooking techniques, fuel types, how to light your barbecue and even the basics of using a tandoor oven.It's the ultimate crossover – Curry Guy meets BBQ!

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Book SynopsisOver 65 recipes for perfect results from your pizza oven, from making delicious dough to getting the toppings and textures just right. For crispy, tasty and authentic pizzas, this book is your bible. Designed for your home pizza oven, you will find tips and tricks for making the most of your appliance and producing perfect pizzas from the comfort of your own home or garden. You will find guides to making bases and sauces, and recipes that embrace the simplicity of classic pizza, such as an authentic Four-Cheese and a Pizza Marinara. For special occasions or to spice things up a bit, there are more complex options like Pear, Pecorino and Taleggio Pizza with Honey and Sage, or Pizza Picante, plus focaccia recipes to enjoy. You will be surprised and delighted with just how many variations you can get out of your pizza oven!

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Book Synopsis"An intoxicating read. You'll want to consume it twice." —A.J. Baime, New York Times bestselling author of The Accidental President and Dewey Defeats TrumanA fun little book packed with historic Churchill information, drinking companions, locations, and preferences, as well as plenty of cocktail recipes! Churchill was seldom short of a witty remark, and made his views on drinking quite well-known: “I have taken far more out of alcohol than alcohol has taken out of me.” When feeling down he said he felt like “a bottle of champagne . . . left uncorked for the night.” And when encouraging a young government minister to indulge in another drink, he promised, “Go ahead, I won’t write it in my diary.”Divided into four sections—Drink Choices, Drinking Companions, Drinking Spots, and Drink Recipes—this book will keep readers turning the pages of fresh and fun material as they lift a drink along with Winston. The book will also focus on the various eras—from the 1910s through the 1960s—the times in which he was drinking alone and with others. Working with the historic companies that kept him refreshed, it will include vintage advertisements and marketing material from their closely guarded archives.Winston certainly drank with a colorful cast of characters, and you’ll glimpse those such as FDR, Stalin, Coco Chanel, Charlie Chaplin, the Duke and Duchess of Windsor, and various other kings, queens, dukes, and duchesses. Among the elegant settings we will pop in and out of for a drink include Hearst Castle, Chanel’s house in the South of France, the Ritz Hotel in Paris, the Dorchester in London, Monaco, the Savoy, the Biltmore, and of course the bars and first-class cabins of the famed ocean liners the Queen Elizabeth and the Queen Mary. So raise a glass and join us in toasting Churchill’s life and unique abilities!Trade Review"An intoxicating read. You'll want to consume it twice. . . . We've all been asked the question: If you could have a drink with anyone, who would it be? Churchill should be high on anyone's list, and that's what this book is: a round of your favorite with the man himself, a deep dive into the life of the man where other biographies don't go." —A.J. Baime, New York Times bestselling author of The Accidental President and Dewey Defeats Truman "When Winston Churchill was fighting them on the beaches, he only surrendered to his favorite Champagne (and other punchy libations). Churchill’s fave drinks and lots of fun anecdotes are yours in Churchill: A Drinking Life. This entertaining and, dare I say, bubbly book won’t give you a hangover. Cheers to Churchill!" —Jack Ohman, Pulitzer Prizewinning Editorial Cartoonist, The Sacramento Bee "A breezy informal fun recounting of Winston Churchill’s favorite drinks as well as where and with whom he liked to have a glass. It is nicely presented with several photographs and many illustrations. In terms of what Churchill liked to drink the authors cover Champagne, Whisky, Brandy, Cognac, Gin, Wine, and Port; drinking companions include Lord Beaverbrook, Franklin Roosevelt, and Aristotle Onassis; and where he liked to drink include Claridge’s, Chartwell, and The Savoy. . . . Churchill, A Drinking Life is an enjoyable light-hearted “wander through Winston’s liquor cabinet.” —Bradley P. Tolppanen, Winston Churchill Bllog

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Book Synopsis ‘A sea breeze wafts up from every page. This book is a delight.’ – Nigel Slater Both grounding and uplifting, From Coast & Cove, the new book from author and acclaimed illustrator Anna Koska, walks us through the four seasons on the English coast. Beautifully observed, contemplative and deeply personal, Anna combines emotive and evocative tales of life beside the sea with her exquisitely detailed and intricate illustrations of the plants and wildlife found in the water and along the coastline. Anna and her family moved from East Sussex to Devon in 2020 and she now finds inspiration for her artworks in the ebb and flow of the tide throughout the year, the flotsam and jetsam washed up on the shore and the creatures spotted in the air, on land and tucked away in rockpools – whether it’s the haunting cry of the curlew heard while kayaking along the River Dart, the iridescent scales and pointed teeth of a hake, the mussel shells discarded by an oystercatcher, or the kelp, wrack and eelgrass strewn along the beach and pressed for posterity. A love letter to the natural world captured in materials ranging from pencil, pen and ink, watercolour and egg tempera, From Coast & Cove details an artist’s year spent beside the sea. A book to savour, and a wonderful celebration of nature’s cycles and minutiae.

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Book SynopsisBehind the Bar: Gin uncovers 50 gin cocktails from bars around the world, as well as anecdotes from the gin scene.In Behind the Bar: Gin, Alia Akkam gives a guided tour around bars around the world and their gin cocktails. From the Enzoni Cobbler at the Gin Palace in Melbourne to a Southern riff on the Gin & Tonic at The Gin Joint in Charleston, there is a simple recipe for anyone wanting to whip up a cocktail at home in no time.Along with recipes, Behind the Bar: Gin explores stories surrounding the bars and their cocktails, as well as interesting gin-based nuggets of inspiration – from sloe gins, the Negroni Sbagliato, to guides on tonics and punches, there is a lot to discover!With its beautiful illustrations and accessible style of writing, this will appeal to the armchair traveller as much as the keen home bartender.

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Book SynopsisFirst vegetables, then grains, and now, fruit. This is the beautiful follow-up to Abra Berens's Ruffage and Grist, with more than 215 recipes and variations for using fruit in sweet and savory recipes to highlight seasonality and flavor. Pulp is a hardworking book of recipes that focuses on all the ways fruit can enhance simple, delicious mains - for example, by elevating roasted vegetables, garnishing soup, or adding perfume to a roasted pork or brisket. Unlike Ruffage and Grist, Pulp is about regularly incorporating fruit to add variety and seasonality to main dishes. Home cooks and bakers alike will rejoice in the alternately sweet and savory recipes such as Roast Chicken over Blueberries, Cornbread + Lemon; Melon, Cucumber + Chickpea Salad; and Rum-Plum Clafoutis. The book also features helpful reference material, a Baker's Toolkit, and more than 100 atmospheric photos, delivered with the can-do attitude and accessibility of the Midwestern United States. At 432 pages, this next hefty offering from beloved, trusted author Abra Berens is a necessary addition to any kitchen shelf alongside its predecessors and other mainstays like Plenty, Six Seasons, and Small Victories.

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Book SynopsisThere’s a basic cocktail formula for building a bar that is anything but ordinary. Spirit + Sugar + Acidity/Bitterness = Tasty Cocktail Instead of drawing on esoteric bottles of liquor, complicated syrups, and obscure sodas, this book takes readers through the home bar bottle by bottle, ensuring that every ingredient is versatile enough to be used to the last drop. Building on a very basic cocktail pantry (of Angostura bitters, sugar, citrus), each chapter thoughtfully introduces a new bottle and explains how it opens new possibilities for cocktails. Each chapter builds on the one before, so readers never encounter recipes calling for unfamiliar spirits or ingredients. RAISING THE BAR allows readers to set their own pace and maximize the usefulness of the spirits they bring home. This book will be a go-to reference for the home bartender that is practical enough for the day-to-day and special enough for a party. With handsome graphics and a smart focus on what’s already in stock, it’s what home mixologists can turn to when they want creative and delightful drinks without a bar cart full of single-use bottles.

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Book SynopsisDelicious Vegan Dishes to Feed Your Body + Soul. Pursue a plant-based diet without sacrificing the dishes you love with these healthy, vegan comfort food recipes that are as delicious as they are nutrient dense. A passion project for long-time vegan and popular food blogger Emani Corcran, this recipe book pays homage to her favorite family dishes and her experiences growing up immersed in Black food culture. Try her vegan twist on Classic Jambalaya, share Caribbean Rice and Beans with friends or savor her aunt’s recipe for mouthwatering spiced waffles. For vegan newcomers and plant-based lovers alike, these hearty meals are all about honoring your body and celebrating the tasty ingredients that fuel it. No matter what you're craving, Emani has a nutritious, homestyle recipe to satisfy your appetite.Trade Review"Emani's recipes are totally delicious, easy to prepare, and will have your guests coming back for seconds. I recommend this cookbook to both lifelong vegans and anyone looking to expand their repertoire in the kitchen." -- Monika Normand, branding photographer "There is nothing that Emani can't make vegan and delicious." -- Darren Preston, Malibu's Burgers "Emani's hearty, flavor-packed recipes always make my head turn! This book is a serious must-have for every type of eater." -- Erin Ireland, owner of To Live For Bakery

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Book Synopsis'[Sumayya Usmani is] the go-to expert in Pakistani cuisine' - BBC Good Food Magazine'Sumayya Usmani is a brilliant storyteller. She transports us with her delicious descriptions of the smells and flavours of the kitchen.' - Jay Rayner, award-winning writer and food critic Award-winning food writer Sumayya Usmani's stunning memoir conjures a story of what it was like growing up in Pakistan and how the women in her life inspired her to trust her instincts in the kitchen. From a young age, food was Sumayya's portal to nurturing, love and self-expression. She spent the first eight years of her life at sea, with a father who captained merchant ships and a mother who preferred to cook for the family herself on a tiny electric stove in their cabin rather than eat in the officer's mess.When the family moved to Karachi, Sumayya grew up torn between the social expectations of life as a young girl in Pakistan, and the inspiration she felt in the kitchen, watching her mother, and her Nani Mummy (maternal grandmother) and Dadi's (paternal grandmother) confidence, intuition and effortless ability to build complex, layered flavours in their cooking.This evocative and moving food memoir - which includes the most meaningful recipes of Sumayya's childhood - tells the story of how Sumayya's self-belief grew throughout her young life, allowing her to trust her instincts and find her own path between the expectations of following in her father's footsteps as a lawyer and the pressures of a Pakistani woman's presumed place in the household. Gradually, through the warmth of her family life, the meaning of 'andaza' comes to her: that the flavour and meaning of a recipe is not a list of measured ingredients, but a feeling in your hands, as you let the elements of a meal come together through instinct and experience.Recipes include: Nani Mummy's prawn karahiPotatoes with curry leaves and turmericChicken boti tikka, Bundoo Khan styleMummy's wedding-style chicken kormaBitter lemon, mustard seed and garlic pullaoDadi's banana and fennel seed gulgulay doughnut'I can't decide whether I want to devour Sumayya's story or her recipes first, but this has left me hungry to travel, to explore... and, of course, to eat.' Felicity Cloake, Guardian food columnist and author of Perfect, The A-Z of Eating and One More Croissant for the RoadTrade ReviewWhat stood out for mewas the enchanting way you told your life story. I somehow cared less for the food in this book and more for you. I wanted to know more about you and what happened next. You, yourself, are such an exciting focus and you tell your story so well. Your story overpowers the food.- Madhur JaffreyThe title for Sumayya Usmani's memoir, Andaza, means sensory cooking, and it delivers on so many levels. Sumayya's words awakened my senses almost synaesthetically: I could taste the sounds, visualise the flavours, and hear the colours of Pakistani cooking.Her story felt new, exciting, but also familiar in a visceral kind of way. In places, it made me smile and laugh, and at times it triggered sadness. Throughout, Sumayya's voice and spirit are strong, prompting one to read on with an overwhelming sense of awe and solidarity.- Olia Hercules, author of Home Food, Summer Kitchens, Mamushka and KaukasisNot only a transporting and engaging memoir at a time when we could all do with being transported to the markets of Karachi or the Sea of Japan, but an important contribution to the culinary canon; an irresistible invitation to delve deeper into a food culture Britain has embraced on its plate, yet still knows so frustratingly little about otherwise. I can't decide whether I want to devour Sumayya's story or her recipes first, but this has left me hungry to travel, to explore... and, of course, to eat.- Felicity Cloake, Guardian food columnist and author of Perfect, The A-Z of Eating and One More Croissant for the RoadSumayya has a beautiful, personal and interesting story to share. Food stories like these (the best kind of stories) are the door-openers, harnessing diverse fragments together in a nourishing collective. The cooking of her Nani Mummy, Dadi and phuppos has me hungry to know more of this culture: these dishes, and the comfort, love and support that they bring.- Tessa Kiros, author of Falling Cloudberries, Provence to Pondicherry and Apples for JamTable of ContentsAbout AndazaYOU CAN'T COOK WITH WORDS THE HOPE AT HOSPITALITY'S HEART FAITH IN THE FLAVOUR OF YOUR HANDS FEED YOUR GUESTS, AND FEED THEM WELLCOOKING ON MEATLESS DAYS GREEN CHILLIES ON THE SIDE CHAAT ISN'T A STARTER PICKLED LEMONS AND PERFECT PHULKAS BENAZIR AND BUNDOO KHAN COOKING MUMMY'S PULLAO DADI'S FREE SPIRIT THE SECRET TO LAYERING SPICES IS SERENITY WEDDING KORMA IS NEVER MADE WITH CREAM MITHAI ISN'T DESSERT BITTER, DARK LEMONS COOKING FOR CONSOLATION ANDAZA IN MY KITCHEN Index

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Book SynopsisFrom the world of George R. R. Martin''s A Song of Ice and Fire comes a collection of 80 delicious recipes inspired by the histories of Westeros, Essos, and beyond.For those who long to dine with the Dragonlords of Old Valyria or quaff a cup of mead with King Robert I, The Official Game of Thrones Cookbook unlocks the vast culinary world of George R. R. Martin''s A Song of Ice and Fire. Presented as the in-world manuscript of a Citadel maester, these eighty recipes take the reader on a delectable journey throughout the Seven Kingdoms, across the Narrow Sea, and back into the annals of history.The book is created by Chelsea Monroe-Cassel, who tends the popular Inn at the Crossroads food blog and co-authored A Feast of Ice and Fire. Her Maester Alton is curious, food-obsessed, and loves the fare of the highborn and small folk alike. His recipes evoke the world''s regions, history, and stories in a charming and knowledgeable voice.The eight chapters offer recipes for every meal of the day

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Book SynopsisSenidlile Kodwa? is the third cookbook from Zanele van Zyl, and is based on the isiZulu phrase, which means have you eaten yet?'. Filled with 100 simple yet tasty recipes, the book is a celebration of food.

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Book Synopsis''The food looks absolutely GLORIOUS and the book is so informative.'' Jane Dunn, Jane''s PatisserieGluten free doesn''t have to be difficult - or cost a fortune. When you''re on a gluten-free diet, suddenly the question of what to cook for dinner can become an all-consuming worry. But just because you''re gluten free doesn''t mean you can''t enjoy delicious, stress-free meals with family and friends.Whether you''re after the basics, budget-friendly meals for batch cooking, quick and easy meals, fakeaways, classic desserts or slow-cooking wonders, award-winning gluten-free blogger, Sarah Howells, has got you covered. Packed with hints and tips to help you go gluten free, including shopping lists, money-saving meal-planning, and how to talk to friends and family about cross-contamination, this book is about to become the go-to cookbook on your shelf. From Fantastic Fried Chicken to Chicago-style Deep Dish Pizza, and fTrade ReviewThe food looks absolutely GLORIOUS and the book is so informative - I have learnt SO much about food and gluten-free cooking... I want to shove the sticky toffee pudding in my face! -- Jane Dunn, Jane's PatisserieSarah is a true champion of the gluten-free world, and this book is full of vibrant tasty recipes that will enliven your week. For those who are new to gluten-free cooking Sarah guides you from the basics to dinner party worthy spreads. Sarah's energy shines through in this book, and I for one will be stocking up on psyllium husk and gluten-free flour, and inviting all my gluten-free friends round for a feast. -- David AthertonThis is a fantastic resource for people who must endure the challenges of avoiding gluten for life. You can see how passionate Sarah is about focusing on inclusion rather than exclusion, by giving people a wealth of tools and ideas through her book so that households can make tasty and exciting gluten free meals that everyone can enjoy without the need of feeling different due to following a gluten free diet. Sarah combines years of experience living with coeliac disease and her passion to make any meal gluten free pretty much. The result is this book with all sorts of meal options, from quick and easy recipes to traditional meals, fakeaways, desserts and much more. I'm sure the gluten free community will find this resource extremely valuable. -- Cristian Costas BatlleSarah's debut cookbook is packed to the brim with uncompromisingly delicious food. Sarah holds nothing back in creating drool-worthy meals that come together with ease. Each page is blessed with hearty, mouth-watering and flavour-packed food. This book will bring confidence, inspiration and flavour to those on a gluten-free diet. -- Chris Collins, Don’t go bacon my heartDelicious Gluten Free Meals is a vibrant, approachable guide to everyday gluten-free cooking packed full of delicious recipes and practical tips that will make your gluten-free life so much easier. Sarah really shows you that gluten-free cooking doesn't have to be intimidating or complicated. It's packed full of helpful advice and tips for navigating a gluten-free lifestyle, and the recipes will draw you in with their vibrant flavours and mouth-watering photography. You'll never be bored or lacking inspiration with this cookbook in your kitchen. From easy one-pan meals that you can whip up in no time to comfort food classics like stuffed-crust pizza and 'next level lasagne', Delicious Gluten Free Meals shows that gluten-free food can be incredibly fun and delicious. -- Kat Cermelj, aka The Loopy Whisk and author of Baked to PerfectionVibrant, accessible recipes that make gluten free living so much more achievable. Much more than a recipe book, a definitive guide to maintaining optimum health in coeliac disease. -- Dr Saliha Mahmood Ahmed, MasterChef champion and author of The Kitchen PrescriptionYour book is extraordinary... of all the things I think I can't eat, you're telling me I can... but you're making them gluten free. -- Gaby Roslin, radio presenter with gluten allergy * The Gaby Roslin show, BBC Radio London *

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Book SynopsisBlending simple yet elegant recipes with delightful family memories, this beautifully inviting cookbook brings the pleasures of the Tuscan countryside to your own kitchen table.Chef and food stylist Mattia Risaliti grew up in Tuscany with a large family that gathered often at their enormous table, eating the region’s amazing food and telling stories of their friends and neighbors. In Si Mangia (Let’s Eat!), Mattia opens his family’s recipe book and shares his culinary heritage with cooks at every level of expertise. Familiar dishes such as eggplant parmigiana and polenta are included here, as well Tuscan classics—stuffed artichokes, fried zucchini blossoms, rice in broth, ricotta dumplings, and pork roast. But this book is also highly personal, with recipes passed down from generations, and colored by Risaliti’s reflections on the Tuscan culture and landscape. Tantalizing color photography showcases not just the recipes and techniques but al

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Book SynopsisThe land of sushi may seem a bit daunting to vegan and vegetarian visitors. But no fear, this guide has everything you need to enjoy Tokyo on a plant-based diet! The Vegan Guide to Tokyo is packed with detailed reviews of more than 60 vegan-friendly eateries across Tokyo, from budget-friendly options, including convenience stores and chain restaurants, to fine-dining experiences and everything in between. The compact travel guides and sightseeing recommendations will help you plan your visit, with helpful suggestions for day-trip destinations, and even mini-guides to traditional Kyoto and bustling Osaka. At the end of the book, you’ll find a glossary of helpful phrases, common words and a handy tear-out card for you to carry explaining that you’re vegan in Japanese.

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Book SynopsisEveryone loves a good pub lunch. Whether it's a brisk walk or a leisurely drive away, there's always delicious, hearty fare at the end of it. Chef and TV presenter Matt Tebbutt knows a thing or two about cooking for hungry customers. He owned the Foxhunter Inn in Monmouthshire for over 13 years, devising and cooking iconic dishes. In Matt Tebbutt's Pub Food, he shares his recipes for dishes including Tartiflette, Seafood Stew and Poached Cherry Pavlova, and elevates classics with his own signature twists, such as Rump of Lamb with Spiced Aubergine, Mint Yoghurt and Flatbreads, Braised Beef Rib Curry, and Baked Apples with Calvados Custard. With stunning photos from Chris Terry, and recipes that will become household favourites all year round, join Matt in a celebration of the comfort food of the beloved British inn.

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Book SynopsisThe Little Book of Chocolate: Sweet Treats will teach you the techniques needed to make your own chocolates at home. From tempering to moulding and glazing to making ganache, and featuring over 15 chocolate recipes such as Honey Ganache Dipped Chocolates, Moulded Gianduja Chocolates, Truffles, Chocolate Slabs and even a Chocolate Egg, you will perfect your chocolate skills with these fun, original treats to enjoy yourself or share with loved ones. This is a bitesized masterclass in chocolate and every chocolate lover’s dream.

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Book SynopsisA beautifully illustrated diary of a year in the vegetable patch. Month by month you will learn how to create a space that gives you fresh, wholesome fruit and veg. Michael Kelly’s expert advice will guide you whether you are a complete beginner or a more experienced grower, and regardless of the amount of space you have.

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Book Synopsis*SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2017 DEBUT DRINK BOOK' CATEGORY*When you look at your breakfast cup of coffee and breathe in its gorgeous aromas, you're at the final stage delightful for you of an incredibly complicated process. A simple' agricultural product that has found its way through many hands and many thousands of miles before becoming the drink you enjoy so much. This is the ultimate guide to the perfect cup whether you are an everyday enthusiast, a bean obsessive or a budding barista. Explore the exciting global scene; follow the progress of the humble bean from cultivation to coffee shop; and discover how to source, roast, grind and brew fresh coffee with confidence. Jeremy Torz and Steven Macatonia have been living and loving good coffee since 2001, and they share their expertise and trade secrets, in this indispensable companion to one of the world's most popular drinks.*Recent awards include: Sustainability Award Winner 2019 Speciality Coffe

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Book SynopsisIn our time-strapped lives, it isn''t always easy to eat healthy home-cooked food every day of the week. You need never go hungry again with these delicious, straightforward recipes for cooking and preparing ahead. Whether you want to make a three-course meal on Friday night for guests or have a few yummy family suppers ready in advance, with more than 100 recipes to choose from, Cook Now Eat Later is perfect for the busy home cook. As you would expect from Mary, the recipes are foolproof and easy-to-follow, and they include clear instructions on how to get one (or two or three!) steps ahead. With some dishes you''ll be able to cook everything in advance, while others can be prepared ahead and assembled and then just cooked on the day. Find out when you can freeze to get ahead and when it''s best to keep it fresh. Simple directions show you what to do to take all the stress out of cooking. Let Mary give you the confidence to plan

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Book Synopsis150 inspiring and authentic Italian recipes for meat, poultry, and game – from the world's most trusted authority on Italian cuisineTrade Review"Want to cook authentic Italian recipes? New book Recipes from an Italian Butcher shows you how... Mouth watering dishes... Stunning... Showcases the rich diversity in the Italian approach to cooking meat. Sumptuous and hearty dishes... The ultimate guide to preparing and eating meat the Italian way."—Stir It Up"A charming and rustic collection of meat orientated recipes... What results is a cookbook where the running theme is respect... Recipes that at their core are simple, honest and often inexpensive [and] will make you want to go to your local butcher [...] bring a piece of meat home and really do it justice, using the best fresh ingredients and age-old techniques."—The Essential Journal"Osso bucco, chicken cacciatore, orange-scented entrecôte with pancetta, veal polpettine meatballs and Roman spring lamb... Recipes from an Italian Butcher is the newly released cookbook that'll teach you how to make all these Italian classics plus many more... It's not all meat, there's also a temping selection of side dishes like peas with pancetta, courgette ribbons with pink peppercorns, and delicate peperonata to add balance to your table and satiate any vegetarian guests... There are also plenty of practical tips and guidance on the Italian, American, and British cuts of meat making it a user friendly guide to dip into wherever you are, and ensure that you're speaking the same lingo as your local butcher."—FineDiningLovers.com"Travel through Italy can't help but tickle your taste buds, and this collection of 150 illustrated recipes – many published for the first time in English – brings the best of Italian kitchens to readers."—Globe Style Advisor (The Globe and Mail)"You'll never have to eat at an Italian restaurant again! The book makes an ideal Christmas gift."—GreatFood.ie (Ireland)"The Italian approach to meat, and food in general, permeates the book making it more than just a bog standard book of recipes... The issue of meat quality is there through the book, woven into the sage advice and information it imparts in the introduction and at the start of each section of the book. The cause of eating higher quality meat and doing so less often is one that we should all get behind, it's healthier for us, better for the environment and better for the livestock, which in turn produces better tasting meat... More than just meat, Recipes from an Italian Butcher is one of those cookbooks that do more than what it says on the label. Succinct, clear, helpful, it's packed with great recipes. If you were allowed to have just one cookbook on meat, Recipes from an Italian Butcher would be in the running to be that one."—LondonLampost.com"Bring a bit of Italy to UK shores... Will teach you to cook in a way that will make your old nonna proud." —Shortlist"Over 150 recipes for simple authentic Italian meat, poultry and game dishes with all the cooking methods covered... As well as the recipes, there are useful guides to the various cuts of meat. There's an excellent selection of vegetable side dishes as well."—Choice"Not only will you enjoy being introduced to new dishes, but with over 150 illustrations, you're also taken on a tour of Italy as well."—Athleisure Mag"This encyclopedic volume will teach you regional preparations for meat and so much more."—Wine Enthusiast"100 recipes to make the most of the forest's bounty, from dandelion leaves and berries to partridge and wild boar."—DomesticSluttery

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Book SynopsisTake control of your health, lose weight, prevent disease, and enjoy a long and healthy life.

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Book SynopsisTop chef Tom Kerridge shows you how to take control of what you eat, with more than 100 super-tasty, cook-from-scratch recipes to give your family a fresh start. Sustaining, nourishing, family-style recipes'' DeliciousTom is the perfect person to kick us into a fresh start' GQMouth-watering, achievable recipes' Prima_______ I've learned from experience how important it is to take control over what you eat, for the sake of your health and happiness. Now I want to show you that cooking amazing meals really isn't as difficult as you might think.'Tom Kerridge's Fresh Start is not a diet book, but it is about taking control. If you cook from scratch, you know exactly what is going into your food and can take responsibility for everything that you and your family eat. And with Tom's guidance, you know it will taste amazing too. With more than 100 delicious recipes that include: Tom's BLT Trade ReviewHe’s one of our most celebrated chefs, but he’s never lost touch with likes of you and me. Now he’s written a book that advises without lecturing, uses tips and tricks we can all manage, and helps put us back in touch with real cooking * Sunday Times *Tom is the perfect person to kick us into a fresh start this new year * GQ *Sustaining, nourishing, family-style recipes are the name of the game in Tom's latest book. That's something we can definitely get behind -- Delicious magazineCooking from scratch has never been easier - or more tasty * Bella *Mouth-watering, achievable recipes * Prima *

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Book SynopsisThe definitive book for all pizza lovers.

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Book SynopsisPimp your pancakes and upgrade your waffles with these cool, contemporary recipes for the much-loved, quick and easy meals. They’ve always been a popular quick and easy treat, but modern pancakes and waffles are traversing the stodgy breakfast boundaries of yesteryear, and breaking free to be served at breakfast, lunch and dinner tables at every occasion and to suit everyone. For gym buffs, there are protein-rich pancakes to fuel a workout, or a rainbow-spectrum of super-food-stuffed pancakes into which you can whisk your five-a-day. Filling yet healthy porridge oats, buckwheat or chia seeds are ideal for starting your day in a more nutritious way, and foodies can indulge in the latest food trends in pancake or waffle form. Savoury versions are also a revelation! Try Carrot, Chickpea and Turmeric Pancakes with a lemon spiked dressing, Creamy Mushroom-filled Socca-pancakes, or Huevos Rancheros Waffles; the perfect light meal for one or two. Drizzled with sauces, stuffed with fillings or made with fruit or vegetable bases, these modern pancakes and waffles are flipping fantastic.Trade ReviewA wide-ranging guide with recipes that will give you a great flipping repertoire. – Winnipeg Free Press

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Book SynopsisStart your vegan journey the right way by going back to basics with Leah Vanderveldt's recipes for plant-based essentials and more. Choosing to eat a plant-based diet can be good for your health and good for the planet, but many people dive straight in without proper understanding of how to get a nutritionally balanced diet when they suddenly stop eating animal products. Enter First-time Vegan; this book features essential information on how to ensure your plant-based diet ticks all the right nutritional boxes. Learn how to make the daily essentials you can’t live without: from dairy-free milks to plant-based condiments, these things can be costly to buy readymade and/or full of additives you don’t need. Finally, master the easy recipes for breakfast, lunch, dinner and snacks that will underpin your vegan diet and allow it to be sustainable and enjoyable. Be well-informed, save money, keep healthy and go out there and live your best vegan life, with First-time Vegan.Trade Reviewfood and nutrition writer Leah Vanderveldt offers sound practical advice on how to make the change – and how to stick to it…. won’t leave you pining for what you’ve given up. Books of the Year: New Vegan Releases, Waitrose Weekend

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Book SynopsisThe only comprehensive collection of German recipes - from authentic traditional dishes to contemporary cuisineTrade Review As featured in Vogue, Food52, and The Wall Street JournalCaspar David Friedrich. . . . It's hard not to feel hungry after browsing through the hundred-plus foodphotographs.' – Vogue'German food deserves much more attention than it gets. Top marks to Phaidon, then, for attempting to put that right with The German Cookbook... a collection of 500 recipes that highlight the country's distinct gastronomic regions, with dishes ranging from fish burgers and beer-braised beef to 'drunken maidens' and poppy seed dumplings.' – Olive'A hit parade of German cooking.' – National Post'This impressive overview of German cuisine - the type of encyclopedic cookbook that Phaidon does so well - is packed with the kind of comforting German recipes you might expect... But there are plenty of dishes that will challenge your assumptions about stereotypical German food, too.' – Food52'A beautiful object... The German Cookbook delivers in providing solid, practical instructions for some classic dishes as well as others whose popularity is of more recent origin.' – Times Literary Supplement (TLS)'...Beautifully designed, lavishly photographed, well written and pretty exhaustive too. You get a true insight into [the country's] food, with history, culture and regional recipes all mixed. My favourite culinary series.' – The Mail on Sunday

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Book SynopsisRichard Maggs, the 'Aga Doctor' and author of the phenomenally successful series of Aga Tips books, has pooled all of his knowledge and experience of cooking and living with Agas into this helpful book. Everything that needs to be known about any aspect of the Aga will be found within these fact-filled pages. From everyday tips and techniques to quick and easy advice on how to convert recipes in conventional cookery books for the Aga. Straight-forward, commmon-sense advice on how to get the best out of your two-, three- and four-oven Aga sits alongside indispensable tips such as ensuring you achieve perfect roast potatoes every time. This is the 'missing manual' for Aga owners everywhere.

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Book Synopsis "Claridge's: The Cookbook is a sophisticated addition to your cookbook collection - and a purse-friendly alternative to an overnight stay." Stylist "...not that I intend to die, but when I do, I don't want to go to heaven, I want to go to Claridge's" Spencer Tracy "I love to check myself into Claridge's now and then for a few nights - just to spoil myself" Jade Jagger "When I pass through the revolving doors into the glamorous lobby of Claridge's in London, I always feel a thrill. You enter a world of sophistication and wonderful service... Claridge's is my ultimate treat." Lulu Guinness "It's the best in the world" Alex James An art deco jewel set in the heart of London's Mayfair, Claridge's - one of the world's best luxury hotels - has long been known for inspiring menus and exceptional dining from breakfasts and elevenses, through lunch and afternoon tea, and on to drinks, dinner and the dessert cart. Claridge's: The Cookbook celebrates that heritage in style, with a collection of over 100 of the best-loved dishes and drinks from The Foyer and Reading Room, the Bar and The Fumoir. With interludes ranging from the magic of Christmas to how to host dinner for 100, the extraordinary experience of dining at Claridge's is brought to life in book form. The book will include delectable dishes and drinks for every time of day: from the Arnold Bennett omelette, to the Lobster, langoustine & crab cocktail and the Smoked duck salad. Treats include Cheddar Eccles cakes and a Raspberry marshmallow. Savour everything from the prized Claridge's chicken pie to a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes château. Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!

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Book SynopsisTrust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dr

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Book SynopsisNight after night, chefs and their crews multitask in a way that puts deskbound workers to shame. Have you ever wondered how they do it? In Work Clean, Dan Charnas uncovers their secret: mise-en-place (''putting in place'' to you and me) - the organizational system that transforms the lives of its practitioners through focus and self-discipline.Through interviews with top chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, Charnas reveals the ten major principles of mise-en-place, including: ''Arranging spaces'', ''Finishing actions'' and ''Slowing Down to Speed Up''.Demonstrating how to put the method into practice, Work Clean is your guide to boosting productivity in all aspects of life.

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Book Synopsis'Our first lady of food.' The Irish Independent 'It's time to clear the kitchen shelves of all those glossy cookbooks you never open and make way for the Ballymaloe Cookery Course - it's the only one you'll need from now on.' The English Home Ballymaloe is one of the world's best cookery schools and Darina Allen, its co-founder and main teacher, is in a league of her own. Every student who has gone through her school has begged her to write down her recipes and thoughts, tips and shortcuts, and here they are in this definitive teaching book, which has everything to inform and inspire you to become adventurous in the kitchen. Ballymaloe Cookery Course explains 1,175 recipes, 370 variations and more than 100 basic skills, from making pastry to the art of carving, from preserving lemons to making delicious home-made pasta, from culturing creamy yogurt to butterflying a leg of lamb: the simple instructions given by one of the world's great cookery teachers will inspire you to prepare and enjoy the art of fresh produce and fine food.Trade ReviewAt last, a truly user-friendly cookery manual... Lovely recipes and plenty of help for the new cook.' -- Nigel Slater * Observer Food Monthly *It's a modern day Mrs Beeton * Independent on Sunday *

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Book SynopsisOver 100 deliciously fuss-free recipes from The Dumpling Sisters'' Kitchen.Amy and Julie Zhang have been entertaining and educating their thousands of followers on Youtube with their recipes for deliciously easy homemade Chinese food - now THE DUMPLING SISTERS COOKBOOK brings you more of the easy Chinese recipes and advice that those fans have been clamouring for. Dedicated to and destined to be adored by every Chinese food lover, this book is full of Chinese-food favourites, impressive sharing dishes and even sweet treats that have been little acknowledged in a western understanding of Chinese food - until now. This is Chinese home cooking at its best.The recipes are structured as to give a gradual introduction to Chinese dishes, beginning with the simple; Best Ever Fried Rice, and working up to the more elaborate Cracking Five-Spice Roast Pork Belly, and are interspersed with the insider tips and tricks that the girls'' Youtube fans adore. There is aTrade ReviewThe Dumpling Sisters are super cute, they know how to cook, they've got good flavours goin' on! -- Jamie OliverForget the takeaway, let internet sensations the Dumpling Sisters show you how quick and easy it is to make Chinese food at home. * Daily Mail *The Dumpling Sisters pack plenty of taste into their little morsels. * Daily Telegraph *

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Book SynopsisFirst published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nations bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking meat, two veg and a nice steamed pudding. She starts by setting the record straight: Those who care to look for it will find the justification of Frances culinary reputation in the provinces, at the riverside inns, in unknown cafés...in sea port bistros...and nowadays in cafés routiers, the lorry-drivers restaurants. In such places the most interesting food of France is to be found. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But its the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet à la Crème. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth Davids acclaimed writings are often cited as an inspiration by many of todays leading chefs, as well as home cooks, and are essential to any serious cookery book collection.

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Book SynopsisIf you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour. One of its brightest stars, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with the country aged 18, reinventing the classics with accessible ingredients to demonstrate how exciting and delicious traditional Mexican food can be. Whether you''re looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Thomasina''s Mexican Food Made Simple is bursting with recipes you''ll want to eat and share: soft corn tacos and tostados; little cheesy things (quesadillas); a great Mexican chille con carne; Grilled Seabass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish churros with chocolate sauce.The book features vibrant food photography throughout, and step-by-step guides to folding the perfect burritTrade Review'Mexican food is one of the world's great cuisines and there is no one I'd rather read on the subject than Tommi. I love her writing and the recipes in this book are wonderful too' * Tom Parker Bowles, Market Kitchen *'When I read this book I wanted to cook from it immediately ... then jump on a plane to Oaxhaca. Colourful and inviting, full of scrummy-looking and achievable recipes, it's for anyone who likes their food vibrant, healthy and ballsy...just like the author!' * Allegra McEvedy *'A world away from Tex-Mex sizzling fajitas with cheesy nachos, Thomasina Miers, former MasterChef champ and Wahaca restaurant founder, is bringing a large slice of genuine Mexico to the mainstream' * Delicious *Perfect for summer, this book from the MasterChef 2005 winner is full of easy flavourful recipes. * BBC Good Food Magazine *A great introduction to the breadth of real Mexican cooking, which goes way beyond the Tex-Mex cliches. * Delicious *

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Book Synopsis''It's hard not to love John Wright ... This book is full of wit and wisdom a delight for the fireside armchair'' BBC CountryfileWhat could possibly beat a cool pint of beer down the pub or a lazy glass of wine at your favourite bar? The answer is: home-brewed beer or your very own brand of wine. With this, the twelfth in the River Cottage Handbook series, the inimitable John Wright shows exactly how easy it is to get started. You don''t need masses of space to make alcohol at home, and if you follow the simple instructions, you won''t be faced with exploding bottles in the cellar. But don''t forget, it''s all about experimentation and finding out what works for you.Booze is divided up by alcohol type, from beer, cider and wine to herbal spirits and fruit liqueurs. Each section starts with an introduction to the basic techniques, methods and other useful information, before giving recipes for delicious tipples like rhubarb wine, sparkling elderflower wine, mead, cherry Trade ReviewIt’s hard not to love John Wright. Self-effacing, amusing and as dry as one of his elderberry wines, he concentrates on the most important element of home-brewing: the fun. … Even if you never make a bottle of nettle beer in your life, this book is full of wit and wisdom – a delight for the fireside armchair * BBC Countryfile *If you have yet to come across the River Cottage Handbooks, I can’t recommend them enough * Rachel Khoo, Daily Mail *

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Book SynopsisDon’t wait for the stars to align—find the perfect drink for your astrological sign with the Mixology of Astrology, by Allure magazine’s go-to astrologer, Aliza Kelly Faragher. True love is just one martini away…if you’re a Leo, that is. Meet your perfect (cocktail) match with Mixology of Astrology. No matter your sign, here you’ll find the best drinks for every occasion. Demystify both the stars and the drink menu with these simple guidelines. Try a French 75 for balanced Libra, suggest something adventurous for carefree Sagittarius, or stick to a classic with an Old Fashioned for Capricorn. When your friends wonder how you always know their perfect drink, you can just tell them it was written in the stars...Trade Review"This book has just what I need. This is a fun and informative book. I certainly recommend it." —Patheos"Whether you are just looking to explore astrology more, you are new to mixology, or you are a veteran star-gazer who knows your way around a shaker and has muddler or two among your spirited potions, this hardback book is a beautiful (the cover art is STUNNING!) addition to your library or would make a marvelous gift for a cosmically-inclined friend. Experience your next cocktail party by mixing drinks written in the stars! —Luna Luna Magazine"Your horoscope can drop hints about the direction of your life but what about when you hit happy hour with your friends? According to astrologer Aliza Kelly Faragher, your zodiac sign plays a role there, too, and her new book, The Mixology of Astrology, shows you how. Faragher’s book provides 16 cocktail recipes for every zodiac sign. Ultimately, Faragher hopes to make astrology accessible to people in their everyday lives. Her book is about having fun. Most of all, she hopes that practitioners use astrology as a way to be more compassionate to each other." —Bustle"The Mixology of Astrology is a guide on how you can tap into the stars to determine your perfect cocktail match. The book not only tours each sign, but it also breaks down the multiple layers of astrology." —Manhattan With A Twist"Here’s a fun gift for the friend who checks their horoscope daily. Categorized by astrological sign, the cocktails are mostly familiar easy-to-make classics, including some ‘modern classics’ like the Gold Rush and Cosmopolitan." —Liquor.com"Trusty guide … a must for any astro-lover, The Mixology Of Astrology by Aliza Kelly explores the favored drinking experiences for each zodiac sign … this book promises to inspire and delight no matter your style. A celebration of the spirit of your star sign Aliza celebrates each zodiac sign in its full authenticity, shining her celestial flashlight on what makes each sign glow." —Star Sign Style"The second I saw it, I knew it was meant to be a part of my life. The book is simply stunning and incredibly thorough … Aliza's book helped me embrace myself a little more—which is exactly what she intended to do. Whether you're an avid horoscope reader, such as myself, or you barely know anything about your zodiac sign, you'll benefit from having this recipe book in your life." —Women.com"For your astrology-obsessed friend who also appreciates a good cocktail, this recipe book of drinks for every zodiac sign is basically the perfect gift." —House Beautiful"The absolute perfect gift for anyone who’s super into their astrological sign and cocktails. I mean, could this get any better? Every star sign gets its very own chapter, so you’ll be sure to know what drinks will be a hit among you and your friends." —The Gilded Bellini"Demystify both the stars and the drink menu with The Mixology of Astrology. Meet your perfect (cocktail) match with this light spirited book. No matter your sign, here you’ll find the best drinks for every occasion." —The Pretty Zen"A really fun read." —VidMid“A fun gift idea.” —The Kitchn “Basically the perfect gift.” —House Beautiful“Has something for every sign.” —Town & Country“Incredibly fun and incredibly cute.” —StyleCaster “Adorable little find.” —MyDomaine“Quirky.” —Shopping Money PR“The best drinks for every occasion.” —YourTango“Basically the perfect gift.” —House Beautiful“The perfect gift for your astrology-loving best friend.” —Marie Claire“Fun and adorable.” —Elite Daily“Cuuute.” —Cosmopolitan “Basically the perfect gift.” —House Beautiful“Not your average cocktail book.” —Delish“Aliza Kelly Faragher takes both halves of the equation seriously, backing up her experience writing horoscopes with hard cocktail knowledge.” —Spy Magazine“Not your average cocktail book.” —Delish“SUPER fun and unique!” —The Domestic Rebel“A hit… find the perfect drink based on your zodiac sign.” —My Imperfect Life“[A] handy little recipe book.” —Best Gifts“Ridiculously cute.” —Women’s Health“Ridiculously cute.” —Women’s Health“You and your friends are guaranteed to have a blast.” —By Sophia Lee“The perfect addition to a classy bar cart.” —Yahoo Style“Fun… perfect drink.” —Brit + Co

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Book SynopsisThe first book in decades to celebrate and explore the history of the most iconic of classic cocktails, the martini, with 50 recipes.JAMES BEARD AWARD FINALIST • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® • IACP AWARD FINALIST • “Simonson’s a fleet-footed writer, and his thumbnail history is easily satisfying without getting into the weeds. . . . This is a no-brainer for martini enthusiasts.”—Publishers WeeklyA classic martini includes gin, vermouth, sometimes bitters, a lemon twist or olive, and lots of opinions—it’s these opinions that New York Times cocktail writer Robert Simonson uncovers in his exploration of the long and tangled history of the classic martini and its subtle variations. The book features examples of age-old recipes, such as the first martini recipe published in 1888, modern versions created by some of the world’s best bartenders, and martinis

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