Food & Drink Books

Book SynopsisLearn how to grow and dry flowers, plants and herbs to create dried floral arrangements that will breathe fresh life and style into your home without breaking the bank! In this contemporary reimagining of a timeless craft, Ann Lindsay Mitchell guides you through the method of drying flowers in three achievable steps: growing, drying and arranging. This excellent source of practical advice is explored through an encyclopaedic list of flowers and foliage with specific information on how to grow, cut and dry them to best effect. From coffee table posies and large arrangements to hand tied-gift bunches and wedding bouquets, beautiful photography accompanies guidance to creating arrangements with your newly dried flowers. Filled with delicate watercolour illustrations alongside stunning photography of both simple and elaborate floral arrangements, Forever Flowers is an exceptional guide to growing, drying and arranging. Suitable for both experienced professionals and hopeful newcomers to the art of drying flowers, the information in the book is an invaluable resource for all to reference and return to. Anyone can create everlasting arrangements for friends, home or occasions that can be cherished for years to come.Trade Review‘Knockout flower arrangements’ * Papercrafter *Table of ContentsContents Introduction Drying Greenery Drying methods Plants Annuals Perennials, biennnials, bulbs and small shrubs Shrubs and trees Wild plants and herbs Cultivated vegetables and herbs Other farm crops Arrangements Preparing material Arranging Index of plants

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Book SynopsisCombining his years of culinary globetrotting and passion for British produce, Jack celebrates his favourite dishes from around the world.In this beautiful new book, Jack Stein combines his culinary experience from working in restaurants around the world and his passion for British produce to create 100 dishes to enchant and entice home cooks. From dishes such as chilli crab (using the very finest Cornish crab) and Szechuan-style pigeon to hot and sour Sumatran soup and XO clams, the recipes featured are all easy to follow and simple to make, bringing the taste of exotic holidays to our own kitchen tables. Stunning photography complements these delightful recipes, ensuring this is a book you will cook from time and time again.In the past 20 years there have been huge movements in the way we British think about produce. As someone is involved in that conversation I have seen it change and now, more than ever, the produce that is available to the keen home cook has increased in vaTrade ReviewExperimental, accessible and fun... Stein is on a mission to expand our palates. * The Sunday Times *Approachable, exciting recipes that will delight both die-hard foodies and those just wanting some new inspiration in the kitchen. * GQ *A lovely collection of dishes, where none are particuarly difficult but each could work in any number of settings. Jack has a long way to go to emulate his father's output, but he has made a fabulous start. -- Janet Harmer * The Caterer *Table of ContentsIntroduction Notes on sourcing Simple techniques used in this book Fish Shellfish Chicken Beef Pork Game Offal Vegetables Acknowledgements Index

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Book SynopsisWhen things turn out right for Bordeaux, as they frequently do, its wines are sublime. They inspire many thousands of tributes, from Samuel Pepys’ succinct reviews to the most rhapsodic of Michael Broadbent’s tasting notes – in short, over 300 years of wine writing. On Bordeaux is a collection of the best bits, from our best-loved wine writers, critics and commentators, set around 10 of the themes that make Bordeaux tick. As Jane Anson writes in her introduction: “multi-layered, clear-eyed, moving and often extremely funny [this] collection of stories… celebrates, illuminates and renews our understanding of Bordeaux.” * Hugh Johnson, Fiona Beckett and Baron Elie de Rothschild discuss dining out on Bordeaux: how best to serve it, with what and who with. * Mathieu Chadronnier, Christian Seely and Joe Fattorini shed light on the way we see claret today. * Ian Maxwell Campbell extols the virtues of 1871 and 1875, the last great vintages before the phylloxera plague. * Fiona Morrison MW explores Bordeaux’s great bounce-back and how the vintage of 1982 changed everything. * John Salvi, Bill Blatch and Peter Vinding-Diers reveal the wines that lead the way to Bordeaux’s future. * Joe Fattorini serves up everything you need to know on running the iconic Médoc Marathon. * Hugh Johnson pays tribute to Bordeaux master Michael Broadbent.Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller JournalTable of Contents1. The Power of the Vintage 2. View from the Vineyards 3. Tales of the Aristocracy 4. The Rivals 5. A Wine Region at War 6. Survival of the Fittest 7. Cads, Bounders, Scrapes and Scandals 8. Bordeaux Enters the Modern World 9. A Potted Bordeaux History. 10. Dining Out in Bordeaux Appendix and Index

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Book SynopsisIn Love with Paris is an irresistible combination of 50 mouth-watering sweet and savoury recipes and heart-melting love stories.Take a culinary walk through the city of love and its most romantic spots, and enjoy classic French cuisine, from croque madame and coq au vin, to madeleines and lemon tarts.Immerse yourself in the city that inspired writers and photographers like Victor Hugo, Ernest Hemingway, Francis Scott Fitzgerald and Victor Doisneau, and visit the iconic locations of films like The Lovers on the Bridge and Amélie.In Love with Paris will make you fall in love with Paris - again and again.

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Book SynopsisSince its original publication in 1984, Samia Abdennour's Egyptian Cooking has become a true classic-a must-have cookbook for anyone who wants to eat as the Egyptians do. From hearty staples like foul midammis (stewed fava beans) and kushari (a mix of pasta, rice, and lentils under a rich tomato sauce) to more complex meals such as roast leg of lamb and baked stuffed fish, Egyptian Cooking runs the gamut of the national cuisine. Now, in this revised and expanded edition, Abdennour has added over eighty new recipes from all over the Middle East, including some of the most popular dishes from the Levant, the Gulf, and North Africa. With 485 recipes and mouthwatering color photographs, this versatile guide gives users a wide array of basic meals and sumptuous dishes.With entries organized under the categories of Mezze, Breakfast, Main Courses, Sweets and Desserts, and Beverages, Egyptian Cooking offers a comprehensive collection of Middle Eastern recipes in one volume. Spiral-bound for easy accessibility while cooking, this practical handbook offers detailed advice on shopping, food preparation, and unusual ingredients, as well as the Arabic names for individual items and recipes.Ideal for the novice as well as the experienced cook, this expanded edition of an Egyptian bestseller is the ideal introduction to cooking this delicious cuisine at home.Trade Review"Recommended"--Lonely Planet

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Book SynopsisVegetables features over 100 seasonal recipes to fill your diet with more vegetables.No matter your dietary preferences, everyone agrees that including more vegetables in your meals improves health and benefits the planet. Learn how to make the best of what the season has to offer, from soups and salads to entrees, all in the name of eating more vegetables. Inside this cookbook, you will find: Over 30 inventive entrees with vibrant flavor combinations More than 15 salads that capture the best of every season 20+ comforting soups to nourish mind, body, and soul Quick and satisfying snacks for every appetite Over 100 seasonally minded recipes that ensure fresh tastes year-round The recipes in Vegetables treat meat more like a flavor enhancer than a main ingredient, resulting in dishes that span the globe with flavors and techniques that will be right at home in your kitchen.

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Book Synopsis'The late Jim Harrison was one of the true greats when it came to writing about food. He combined an attention to detail with a glorious prose style and a massive appetite... A must read.' - ObserverNew York Times bestselling author Jim Harrison was one of America's most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. He also wrote some of the best essays on food around, earning praise as 'the poet laureate of appetite' (Dallas Morning News). A Really Big Lunch collects many of his food pieces for the first time - and taps into his larger-than-life appetite with wit and verve. Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, the Kermit Lynch Newsletter and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed aperçus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison's life over the last fifteen years. A Really Big Lunch is a literary delight that will satisfy every appetite.Trade ReviewThe late Jim Harrison was one of the true greats when it came to writing about food. He combined an attention to detail with a glorious prose style and a massive appetite... A must read. * Observer *A celebration of eating well and drinking even better as a recipe for the good life... If this is the last we get from Harrison, it serves as a fitting memorial. * Kirkus *[His] gusto sparkles throughout this collection of magazine essays on food... the result is a tasty nosh for foodies with a literary bent. * Publishers Weekly *A Really Big Lunch showcases Harrison's enthusiastic, funny, and uncompromising views on how to eat, drink, and live well. His tone is conversational, generous, the sort of person with whom you'd want to share a 37-course lunch that lasts 11 hours . . . His writing is bodily, bawdy, sharp. The more we have of his voice, the better. * Boston Globe *The intimacy and enthusiasm of Harrison's food correspondent style makes reading A Really Big Lunch feel like sitting at a table during a really big lunch with the best, and smartest, and most entertaining of friends. * Salon *With an introduction from Harrison's longtime friend Mario Batali, this is for Harrison fans as well as a great addition to popular food and wine collections. * Booklist *Harrison writes with enough force to make your knees buckle and with infectious zeal that makes you turn the pages hungry for more . . . Jim Harrison has staked out a distinctive place in the world of food writing. -- Jane and Michael Stern * New York Times Book Review on THE RAW AND THE COOKED *Harrison is the American Rabelais, and he is at his irreverent and excessive best in this collection. -- John Skowles * San Diego Union-Tribune on THE RAW AND THE COOKED *Jim Harrison is the Henry Miller of food writing. His passion is infectious. . . By virtue of talent, Mr. Harrison would sit at the same table as A.J. Liebling and M.F.K. Fisher. -- Jeffrey Trachtenberg * Wall Street Journal on THE RAW AND THE COOKED *Jim Harrison is the Homer, the Michelangelo, the Lamborghini, the Willie Mays, the Secretariat of words, the peak of perfection in all writing, but achieves Jimi Hendrix solo perfection when he waxes the gristle about our most primordial need and luxury. -- Mario Batali * on THE RAW AND THE COOKED *A rumination on the unholy trinity of sex, death and food, this long-awaited collection of gastronomic essays reads like the love child of M.F.K. Fisher and James Thorne - on acid. Harrison . . . writes with a passion for language equal to his passion for good food. * Publishers Weekly on THE RAW AND THE COOKED *

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Book SynopsisBring the exotic flavours of Indonesia home with the help of Indonesian Cooking !

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Book SynopsisThis book gives information on the origins of smoke-curing, the basic smoking processes, raw materials, equipment and storage. In addition there are 25 recipes for meat, game, fish and shellfish.These days, home smoking and curing food is all about creating the best possible flavours. Surprisingly, preserving food is quite simple and all it takes is some basic equipment and a degree of organization. This practical guide reveals the ways to retain the subtle flavours of fresh produce by smoking, from simple smoked salmon to more unusual ideas such as smoked mussels or smoked sausages. With informative text, clear instructions and charming illustrations throughout, this will be an invaluable guide for anyone looking to create their own cured and smoked products.

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Book SynopsisCook your way through 75+ simple yet tantalizing Mediterranean recipes that make the most of what’s in season.Mediterranean Every Day embraces a style of cooking that celebrates flavor with a relaxed, flexible attitude. It’s simple enough for a quick family meal, but never out of place for a weekend gathering with friends. Alongside stunning photography, discover easy crowd-pleasers like Herby Ricotta; weeknight meals like One-Pan Sausage, Pepper, and Onion Bake; and desserts like Roasted Figs with Dark Chocolate and Sea Salt. Beyond the recipes, this is a book that teaches how to build a wholesome, well-stocked pantry. Start off with an introduction to the Mediterranean style of cooking and then choose your own adventure:Three-Ingredient (or Less) Snacks and Cocktails: Whether it’s a pre-dinner snack you crave or a simple cocktail to shake up for friends, you’ll find easy and fun ideas like Smoky White Bean Hummus, Za’atar Pistachios, and Honeyed Prosecco.Salads and Soups: Enjoy creative salads like The Easiest Arugula Salad, Smoked Salmon Greek Salad, Peak-Summer Panzanella, and a must-try Niçoise. Hearty soups include Lemon Parmesan Soup with Beans and Greens and Roasted Greek Tomato Soup.Beans, Grains, and Bready Things: This non-traditional chapter features a variety of main dish–worthy recipes that can also be served as sides. Celebrate the seasons with a Spicy Broccoli Rabe and Chickpea Skillet, Lentil Fritters with Herbed Yogurt Dip, a Cheesy Brussels Sprout and Farro Bake, and risotto ideas for winter, spring, summer, and fall.Colorful Pastas: Who doesn’t love a diet that lets you eat pasta? Enjoy feel-good pastas that are heavy on vegetables. Recipes include Brown Butter Tortellini with Spinach and Hazelnuts, Melted Broccoli Pasta with Capers and Anchovies, Pasta with Burst Cherry Tomatoes and Swordfish, Israeli Couscous Salad with Herbs, Green Olives and Pistachios, and a No-Cook Summer Tomato Pasta.Gathering Dishes: The chapter’s name says it all! Whether it’s Tuesday or Saturday, and whether you’re cooking for just your family or a handful of friends, gather around Salmon in Crazy Water, Thyme Pesto Roast Chicken with Crispy Potatoes, Roasted Cod Saltimbocca, and Baked Chicken Milanese with Lemony Escarole.Desserts: Seasonal and fresh is at the heart of this chapter. Recipes include Greek Yogurt Panna Cotta, Apricot Almond Clafoutis, Rosé-Soaked Peaches, and Chocolate Olive Oil Cake.Table of ContentsIntroduction Where to Begin About the Mediterranean Diet From Diet to Casual Mediterranean-Style Cooking Pantry Staples Pantry Enhancers Any Herb Pesto Freezer Bread Crumbs Salsa Verde Everyday Vinaigrette Herb-Infused Honey Spicy Chili Oil Roasted Garlic THREE-INGREDIENT (OR FEWER) SNACKS AND COCKTAILS Herby Ricotta Za’atar Pistachios Roasted Garlic–Marinated Olives Slinky Red Peppers with Capers and Sherry Vinegar Cacio e Pepe Farinata Smoky White Bean Hummus Fennel and Parmesan “Crostini” Fig in a Pig Honeyed Prosecco Americano Limonata Smash Cocchi Americano Spritz SALADS AND SOUPS Asparagus Salad with Radishes, Snap Peas, and Avocado Mixed Melon and Prosciutto Caprese Mediterranean Niçoise Salad Peak-Summer Panzanella Hot Smoked Salmon Greek Salad Warm Roasted Delicata Squash and Kale Salad The Easiest Arugula Salad Roasted Greek Tomato Soup Cucumber Tahini Gazpacho with Crispy Spiced Chickpeas Spicy Sausage and Rice Soup Garlic Parmesan Soup with Greens and Beans BEANS, GRAINS, AND A FEW BREADY THINGS Olive Oil–Braised White Beans Black Lentil Fritters with Lemon-Herb Yogurt Spicy Broccoli Rabe and Chickpea Skillet Chickpea Flatbread with Whipped Feta and Marinated Tomatoes Cheesy Brussels Sprout and Farro Bake No-Fail Parmesan Risotto Summer: Fresh Corn and Cherry Tomato Risotto Fall: Sweet Potato and Sage Risotto Winter: Mushroom and Radicchio Risotto Spring: Lemony Asparagus Risotto Creamy Oven Polenta Quick Sausage Ragù over Polenta Shrimp Scampi over Polenta White Bean Ratatouille over Polenta Whole-Wheat Skillet Focaccia Mozzarella Anchovy Toast Tomato Bread with Burrata and Salsa Verde COLORFUL PASTAS Bucatini Aglio e Olio with Wilted Arugula No-Cook Summer Tomato Pasta Orzo Skillet with Shrimp and Feta Caramelized Mushroom Pasta with Crispy Prosciutto Lemony Yogurt and Zucchini Linguine Spaghetti and Meatball Ragù Balsamic Brown Butter Tortellini with Spinach and Hazelnuts Pasta with Burst Cherry Tomatoes and Swordfish Pesto Pasta with Charred Radicchio Melted Broccoli Pasta with Capers and Anchovies Israeli Couscous Salad with Herbs, Green Olives, and Pistachios Baked Spinach Artichoke Gnudi GATHERING DISHES Thyme Pesto Roast Chicken with Crispy Potatoes Salmon in Crazy Water Caramelized Leek and Fennel Galette with Blue Cheese Flank Steak Tagliata with Arugula and Parmesan Broiled Swordfish with Fennel-Caper Slaw Braised Harissa Eggplant and Greens Sausage, Pepper, and Onion Oven Bake Rosemary Brown Butter Scallops Skillet Lemon Chicken Thighs with Blistered Olives Roasted Cod Saltimbocca Crispy Spiced Lamb and Cauliflower with Dates Baked Chicken Milanese with Lemony Escarole Mussels all’Amatriciana Shawarma-Spiced Halloumi and Vegetables Eggs in Purgatory Broccoli Steaks with Walnut-Raisin Salsa DESSERTS Chocolate Olive Oil Cake Rosé-Soaked Peaches London Fog Affogato Apricot Almond Clafoutis Tahini Truffles Raspberry Ricotta Gratin Citrus Polenta Cake Chocolate Pear Crumble Greek Yogurt Panna Cotta Roasted Figs with Dark Chocolate and Sea Salt Resources Acknowledgments About the Author Index

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Book SynopsisThis witty and diverting book, from musician and whisky expert Robin Laing, captivates the reader with folklore and history reflecting aspects of Islay life, all relating back to whisky. Simultaneously entertaining, comforting and informative, Laing uses narrative and lyric to examine the relationship between the islanders of Islay and whisky. When grouped together as a whole, the various anecdotes, poems and songs beautifully illustrate the importance that whisky plays in the lives of the people of Islay, but also of how it has shaped their history.Trade ReviewA fine addition to every whisky library, the book is a testament to a very special aspect of whisky. - CELTIC SPIRIT WHISKY JOURNAL, on The Whisky Muse There might be other guide books about Scotland in general and Speyside in particular, there might be other books about Scottish whisky - but forget them, you only need this. - FOLKWORLD on The Whisky River.

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Book SynopsisThe original edition of this best-selling handbook was published in 1988 and has never been out of print. It has now been entirely revised and updated for today’s new higher-powered machines. This is THE essential guide and handy reference book for microwaves, combination microwaves and convection microwaves. It is NOT a recipe book; it provides an A-Z guide on how to plan, prepare and cook over 200 everyday foods on easy to read tables with settings and timings. Got a whole sea bass to cook? Look it up and you’ll know precisely at what temperature (for the combination oven), at what setting (for a microwave) and for how many minutes. The book is divided into sections for fish & shellfish, poultry & game, meat, vegetables, pasta & rice, eggs & cheese, grains, nuts & pulses, sauces, fruit & puddings, breads, cakes & sweets, savouries, drinks and essential foods & ingredients.

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Book SynopsisThis new illustrated edition of Evelyn Rose's classic book has been completely revised and updated by Evelyn's daughter Judi, ensuring it continues to be the culinary bible of Jewish cuisine. Packed with mouth-watering ideas for both family meals and those special occasions when you want to impress without spending hours in the kitchen, the book contains over 1000 fail-safe recipes for which the author is justly celebrated. Ideal for novices and experienced cooks alike, the easy-to-follow recipes showcase the diversity of Jewish cooking which draws influences from Eastern Europe, the Mediterranean and Middle East. From soups and starters to desserts, breads and baking, the recipes provide inspiration for everyday cooking as well as step-by step features on entertaining through the seasons. A guide to the major Jewish festivals, such as Passover, explains the 'why' and 'hows' of much-loved symbolic dishes as well as providing menu plans.

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Book SynopsisPeter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events.And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the cook’s greatest resource for introducing colour, variety and delight into the table display.The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds.

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Book SynopsisAn essential reference guide to port, this book is recommended reading for the Wine & Spirit Education Trust and other certification programmes. It describes the unique features of the Douro Valley, the cycle of work in the vineyards, historical production techniques and more recent innovations, and the role of the wine lodges where port matures before being shipped to its worldwide markets. Ben Howkins offers a concise history of port and the port trade as they have developed over the last 300 years. He covers important changes in recent ownership of the major shippers and highlights the people driving change in the industry while protecting port's heritage.Trade ReviewBest wine books of 2015: Howkins's book has brought a few generations into the Port fold, and here it is again, updated and reading as well as ever. When the book first appeared, patamares, the bulldozed terraces that replaced dry-stone walling, were all the rage; now they're being adapted to more conservation-friendly methods. Then it was auto-vinification; now lagares are back. Port is better than ever, the region has a new confidence, and this book will both instruct and entice you.Table of ContentsForeword Preface Note on the Fourth Edition Acknowledgements 1. Introduction 2. Port - An Historical Perspective 3. Vineyards and Vines 4. Port Maturation 5. The Leading Port Producers 6. Port Styles 7. Vintage Port 8. Visiting the Region 9. Oporto 10. World Markets 11. Fifty Shades of Port Appendices 1. Vintage Ports and their Shippers 2. Glossary of Wine Terms 3. Further Reading Index

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Book Synopsis THE NO.1 SUNDAY TIMES BESTSELLERShortlisted for the Book of the Year - Food & Travel Reader AwardsFrom the author of Persiana - the golden girl of Middle Eastern cookery - Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats.Praise for Persiana:'Loving Persiana' - Nigella Lawson'An instant classic' - Observer Food Monthly'The most exciting debut cookbook of the year' - Sunday Telegraph Stella'A fantastic treasure trove of good food' - Raymond Blanc'Sumptuous, thrilling, learned and downright brilliant' - Mail on Sunday'The most appetizing book - I want to eat every page of it' - Pierre Koffmann'Sabrina cooks the kind of food I love to eat' - Bruno Loubet'Brilliant for the novice, the timepoor and even the seasoned cook' - Guardian'Will have you salivating with Pavlovian gusto on page after page' - Independent'This book will delight fans of Ottolenghi-style food' - Waitrose Kitchen'Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off' - Huffington Post'A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond' - A Little Bird'The latest doyenne of Persian food' - MetroTrade ReviewLoving Persiana -- Nigella LawsonAn instant classic * Observer Food Monthly *The most exciting debut cookbook of the year * Sunday Telegraph Stella *A fantastic treasure trove of good food -- Raymond BlancSumptuous, thrilling, learned and downright brilliant * Mail on Sunday *The most appetizing book - I want to eat every page of it -- Pierre KoffmannSabrina cooks the kind of food I love to eat -- Bruno LoubetBrilliant for the novice, the time-poor and even the seasoned cook * Guardian *Will have you salivating with Pavlovian gusto on page after page * Independent *This book will delight fans of Ottolenghi-style food * Waitrose Kitchen *Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off * Huffington Post *A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond * A Little Bird *The latest doyenne of Persian food * Metro *

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Book SynopsisLive well and feel great - go vegan in 15...The vegan revolution is here. More and more people are looking to eat and shop in a way that treads as lightly as possible on our fragile planet and that doesn't cause suffering to animals. In Vegan in 15, renowned green food blogger and cook Kate Ford presents the easy way to 'go vegan' - showing you how to conjure up incredibly tasty meals in just 15 minutes, without having to make trips to multiple health food shops in search of obscure ingredients.Full of flavour and character, and containing all the nutrients you need for optimum health, Kate's irresistible recipes will inspire you to get the most out of a vegan lifestyle, whether you are an established green eater or simply looking for a way to begin.Trade Review"Vegan cook Kate Ford shares her quick, easy recipes - with no odd ingredients" The Times; "Brilliant! Chock full of easy recipes and great tips and advice." Hello!

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Book SynopsisChef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavoured mushroom dishes. The button mushroom better make room on the shelf. We're seeing a growing number of supermarkets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks are buying previously obscure species from growers and gatherers at local farmers markets and adventurous cooks are collecting all manners of edible mushrooms in the woods. People are asking the question, "Now that I have it, what do I do with it?" Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms.Shroom is that book and Chef Becky Selengut is that tour guide. In a voice that's informed, but friendly and down-to-earth, Selengut's Shroom is a book for anyone looking to add mushrooms to their diet, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Maitake Tikka Masala, King Trumpet and Tomato Sandwiches with Spicy Mayo, and Hedgehog Mushrooms and Cheddar Grits with Fried eggs and Tabasco Honey. Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut's wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.Trade ReviewChosen as one of the Best Cookbooks of 2014 by NPR:"I think it's fair to say that most professional cooks are generalists, as comfortable breaking down a game bird as they are layering a ratatouille. Pastry chefs excepted, it's rare for them to focus on just one tiny corner of the food pyramid. But Seattle-based chef Becky Selengut has a thing for fungi, and we should all be grateful for that.Chapter by chapter, Shroom offers up a careful selection of just 15 relatively easy-to-find varieties. The recipes are tributes to each mushroom's specific character: meaty shiitakes standing up to soy and fish sauce and glamming it up over plain rice; delicate-flavored, buttery chanterelles gently jostled among aromatics and herbs; woodsy black trumpets enhanced with smoke and wine; costly truffles married with rich meats. And because readily available dried mushrooms are in many cases even more powerful than their fresh counterparts, you can commune with your inner hobbit both in and out of season." (T. Susan Chang, NPR)"Shroom" is both a primer that should sit on every kitchen shelf and a class with a chef..." "The photography is amazing..." "...you’ll be a better person for having flipped through the pages." (Sarah Platanitis, Mass Live)

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Book Synopsis“Tara’s a natural teacher, and this book reads as if she’s at the bench next to you, patiently articulating the core concepts and techniques of bread-making, as well as the joys and rhythms of the craft.”—Claire Saffitz, bestselling author of Dessert Person, from the foreword 80 easy-to-follow recipes and loads of know-how, troubleshooting guidance, and bread science intel for baking your best naturally leavened loaves—from sourdough whisperer Tara JensenONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The Washington PostYes, you can make crusty, tender, bakery-quality sourdough bread—even if you’ve never baked before! Especially when you have a teacher like Tara Jensen (who taught both dessert guru Claire Saffitz and Southern-cooking evangelist Sean Brock) by your side. Tara’s friendly approach to technique and inspired flavors in more than ei

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Book SynopsisTom Walton is renowned for his low-fuss, max-flavour, family-friendly food. More Fish, More Veg is a collection of his go-to recipes that helps you put meals featuring sustainable seafood and seasonal veg on high rotation at your place.Some people are a little nervous about cooking fish, but with a few super simple techniques in your toolkit you'll be confident to give it a go. Tom walks you through these key cooking methods step-by-step, plus he provides pointers on sustainability and seasonality that will take the guesswork out of what fish to buy. He'll also show you how to make veg the star of the show with his vibrant veg-driven dishes that are full of life, colour and deliciousness.Season by season, this book is bursting with easy-to-make recipes that celebrate the abundance of top-quality ingredients and make it a breeze for you to eat more fish, more veg.Table of ContentsIntroduction How to Use this Book Choosing Fish and Seafood How to Cook Fish and Seafood THE RECIPESSpring Summer Autumn WinterArsenal of FlavoursThank you!

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Book SynopsisIf you love the tingle of chilli on your tongue, get stuck in to this celebration of the all-conquering capsicum – from mild varieties to red-hot peppers – served with a spicy side of trivia, tips and recipes Chillies originated in the Americas but they’ve now gone global, finding their way onto our plates and into our hearts. Whether you get your fix in the form of classic dishes, hot sauces or new culinary creations, chillies offer all kinds of pleasures and possibilities. This book is the perfect pocket guide to these wonders of nature, exploring how they became so widely loved, where their heat comes from, and how they can beguile and benefit our bodies. The Little Book of Chillies will give you a taste of the following and much more: Discover all kinds of fun chilli-related trivia, including how the Scoville scale is used to measure heat levels Trace the journey made by capsicums across centuries and continents Get the lowdown on world-famous chillies as well as the world’s hottest Marvel at the weird and wonderful uses of chillies, from powders and pickles to pepper spray Whip up a selection of recipes with a kick, from a terrific chilli con carne to adventurous dessert options

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Book Synopsis A gastronomic exploration of Mirazur, the “best restaurant in the world,” and the creative vision of chef Mauro Colagreco. Step into the magical and delicious world of chef Mauro Colagreco’s Mirazur, the three-Michelin–starred restaurant situated along the French Riviera at the foot of the mountains and overlooking the sea. Colagreco’s much-lauded cuisine takes its inspiration from the natural world and the terroir surrounding Mirazur; his personal garden, which brims with aromatic herbs and fragrant citrus trees just across from the restaurant; his Italian Argentinian heritage; and his background training with leading French chefs Bernard Louiseau, Alain Passard, Alain Ducasse, and Guy Martin. More than just a cookbook, Mauro and Laura Colagreco’s Mirazur: Under the Sign of the Moon unearths the chef’s unique vision and earth-honoring philosophy for food. The sustainable gastronomy transla

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Book Synopsis"On Champagne is the wine book that every lover of the world’s most famous bubbles has been waiting for – whether they realised it or not." — Club O Enologique "...if you love champagne, this is another must-buy. And apologies for the terrible pun, but it is genuinely true – this book fizzes with wonderful stuff." — Jancis Robinson "Presenting the story of the iconic French fizz from its accidental beginnings to the present day and looking to the future, there is plenty for Champagne-lovers to enjoy." — Decanter Champagne is never a simple glass of fizz… As soon as the cork flies, the first sip reveals a wine of fascinating complexity. For even the most modest non-vintage cuvée, a bevy of blending decisions, multi layers of history and the incalculable climate of this northern corner of France all come into play. In On Champagne the thoughts, opinions and conclusions of the world’s finest champagne writers gather to reveal this wine’s action-packed trajectory from the myth of its accidental discovery – not in France, we find, but in the cider cellars of England – to the development of a high-tech champagne fit for space travel. It’s a journey that starts and ends with capturing that sparkle in a bottle and along the way beguiles us with the nuances of its chalky terrain, the determination of rebels from Ambonnay to Avize, and the mystery of a champagne cellar under the sea. We meet the pioneers who created the great champagnes of the past and the personalities who are ‘greening’ this landscape, nurturing it through climate change to shape the exquisite champagnes of the future.Trade Review"On Champagne is the wine book that every lover of the world’s most famous bubbles has been waiting for – whether they realised it or not." - Club O Enologique"...if you love champagne, this is another must-buy. And apologies for the terrible pun, but it is genuinely true – this book fizzes with wonderful stuff." - Jancis Robinson"It is full of interesting and sometimes entertaining stories and if you remember looking for a gift for a champagne lover: this is it." [Translated via Google Translate, original language: Dutch] - Het Financial Dagblad"Among the other good wine books out this year is On Champagne: A Tapestry of Tales To Celebrate the Greatest Sparkling Wine of All." - The Telegraph"Writers in this sparkling collection include former secretary general of NATO Pater Carrington. The latter recalls transporting cases of Champagne in a Sherman tank - as he says, "no limousine"." - Waitrose Magazine"Presenting the story of the iconic French fizz from its accidental beginnings to the present day and looking to the future, there is plenty for Champagne-lovers to enjoy." - Decanter"Presenting the story of the iconic French fizz from its accidental beginnings to the present day and looking to the future, there is plenty for Champagne-lovers to enjoy." - Decanter"A wide-ranging and fairly stellar anthology, mostly a state-of-the-art overview by such luminaries as Serena Sutcliffe MW, Tom Stevenson, Elin McCoy, Tyson Stelzer, Hugh Johnson, and a dozen other experts, past and present." - Wine ConversationTable of ContentsIntroduction, Preface, Foreword 1. Have No Stint of It… 2. On Your Marques 3. Eleven Eras of Champagne 4. Its Own Kind of Beauty 5. Tangoing with Terroir (for a change)… 6. Blame it on the Fizzics… 7. Better, Brighter, Bubblier… 8. Champagne on the Move… Index

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Book SynopsisNEW YORK TIMES BESTSELLER • The eagerly anticipated baking bible from America's most respected authority: 100+ recipes for cookies, cakes, breads, breakfast pastries, and much more.A Best Book of the Year: NPR, Los Angeles Times, EpicuriousNancy Silverton baked a brioche so perfect that it brought Julia Child to tears...Nancy showed us how to strip away the extras and spotlight the essentials. She’s still doing that and we’re all still learning from her. —Dorie Greenspan, author of Dorie's CookiesNancy Silverton made her reputation as the original pastry chef for Wolfgang Puck's restaurant Spago. Biting into a particularly delicious peanut butter cookie one day, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods.Alongside the classics—Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits—Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!)—all sure to become future classics. With more than a hundred perfected recipes, The Cookie That Changed My Life is a veritable encyclopedia of the very best things to bake.

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Book SynopsisThese vibrant and refreshing flavors come from a variety of cuisines, so you can experience a world of seafood in one cookbook. With simple and sophisticated meals that add color to your kitchen, these sensational recipes utilize fresh and frozen ingredients, so you can put budget-friendly meals on the table. Take the guesswork out of cooking seafood with a complete introduction to different types of fish, how to shop for them, and food preparation and safety tips. From the grill to the oven, this cookbook will teach you to master different cooking techniques so you can achieve perfection every time.Inside you’ll find: 300+ easy-to-follow recipes for savory soups, stews, and chowders, delicious salads and sides, and delectable entrees Stunning original photography and illustrations that will inspire you to make these mouthwatering meals Insights and recipes from industry insiders A fascinating history of cooking seafood This cookbook captures the spirit of numerous international cuisines and provides a detailed look into the diverse approaches that have shaped seafood dishes over the centuries. Cook your next meal with confidence with Seafood: The Ultimate Cookbook.

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Book SynopsisFROM NEW YORK TIMES BESTSELLING AUTHOR DR. JASON FUNG: A 12-Week Journal for Reversing Type 2 Diabetes and Taking Charge of Your Health.Known as “the doctor who invented intermittent fasting,” Dr. Jason Fung has helped thousands of people lose weight and prevent and reverse type 2 diabetes with his clinical research and internationally bestselling books The Obesity Code and The Diabetes Code. Readers around the world have followed Fung’s method and improved their overall health and wellbeing.Now, you can track your progress and health in one handy place. In this user-friendly journal, you’ll find: Space to record your daily food intake Tools for monitoring glucose spikes and dips Weekly challenges Mindfulness prompts for developing a positive relationship with food Recipes from The Diabetes Code Cookbook Shopping lists With Dr. Fung's empathetic approach and science-backed information and tips, The Diabetes Code Journal offers a daily practice that anyone can follow. Get ready to kickstart your journey to better health today.

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Book SynopsisExplore the world of miniature baking with cakes, cookies, and pies as eye-catching as they are delicious. Whether you’ve seen them on TikTok and Instagram or in real life at a party, there’s no denying the appeal of bite-size cakes and other assorted baked goods. Now, Tiny Bakes offers all the techniques and tips you need to start creating your own super cute food. With only a few specialty items and an accurate kitchen scale, you’ll be able to make all of the recipes in this book. The easy-to-follow instructions include step photos whenever there’s a tricky bit. You’ll find chapters and recipes including:    Cupcakes and Cake Pops: Monster-shaped cupcakes, camp-inspired bonfire cupcakes, unicorn cupcakes, ice cream cone cake pops, buzzy bee cake pops, and adorable octopus cake pops Cakes: 3-tier celebration cake, rainbow cheesecake, decadTable of Contents❶ WELCOME TO TINY BAKING Tiny-Baking Essentials The Tiny-Baking Tool Kit A Tiny-Baking Quick Start Guide ❷ CUPCAKES & CAKE POPS Monster Cupcakes Bonfire Cupcakes Unicorn Cupcakes Ice Cream Cone Cake Pops Frog Cake Pops Octopus Cake Pops Bee Cake Pops ❸ CAKES Three-Tier Celebration Cakes Red Velvet Cakes Monster Cakes Rainbow Cheesecakes Confetti-Style Birthday Cakes Animal Cakes ❹ COOKIES Chocolate Mint Cookies Rainbow Cookies Monster Cookies “Burger” Cookies Peanut Butter Cereal Cookies Mushroom-Lover Cookies “Burger” Macarons ❺ PIES Apple Pies Strawberry Pies Pumpkin Pies Peanut Butter & Marshmallow Pies Lemon Meringue Pies Blueberry Pies ❻ BROWNIES, BARS & OTHER SWEET TREATS Peanut Butter Crispy Rice Brownies Classic Brownies Salted Caramel Bars Chocolate-Hazelnut Puff Pastry Treats Brownie Lollipops Homemade Sandwich Cookies Acknowledgments About the Author Index

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Book Synopsis ‘A colorful, conversational, idea-pricking cookbook is always a welcome host gift, and this on – hits all the right notes.’ – Vanity Fair The debut cookbook from Jason Hammel, showcasing the all-day seasonal food and arty vibe of his iconic Chicago restaurant This book is the story of 20 years of cooking, love, friendship, and community told through food, with each recipe taking a particular moment in time as its inspiration. Chapters include: Brunch, Soups, Snacks, Salads, Vegetables, Pasta, Meat/Fish, and Desserts, along with dozens of ‘building block’ recipes and ‘classic’ signature dishes. With 90 all-day recipes, each marked with the date of their creation, and all-new photography, this first book about Jason Hammel's bustling hotspot, Lula Cafe, gives a vibrant insight into the food and story of this iconic Chicago restaurant, written by its admired chef-author owner. Beloved by its loyal clientele, Lula is a meeting place for locals, gourmands, artists, writers, filmmakers, and musicians, and the intensely personal recipes and stories in this book are infused with their creative spirit – the perfect book for creative home cooks, and for readers who love stories about the ingredients, techniques, and people behind the food they eat.Trade Review‘[This book] suggest[s] you make a few plates, invite friends over, and have an easy but delicious meal together.’ – Food & Wine‘The dishes … range in complexity but are consistently emblematic of Hammel’s knack for unusual flavor combinations … evocative writing.’ – T List, New York Times Magazine‘Whether you’re a devoted follower or an admirer from afar, this book really captures the essence of the popular neighborhood hangout so that you can recreate the vibe at home.’ – VICE'No need to wait in the endless brunch lines anymore; now Lula Cafe can be wherever you are.' – Saveur‘It takes more than good food for a restaurant to have staying power...It takes family energy, and that’s what Jason and the whole staff bring.’ — Nick Cave, artist‘This book feels just like Lula Cafe’s food, nourishing and friendly and made with care.’ – Ira Glass, host of This American Life'More than just ingredients, it is an accumulation of knowledge, sourcing, collaboration, farms, orchards, fields, and artistry.” – New York Journal of Books‘The long-awaited compendium from Chicago’s seminal Lula Cafe.’ – domino‘A colorful, conversational, idea-pricking cookbook is always a welcome host gift, and this one—hits all the right notes.’ – Vanity Fair'An eagerly awaited tome among the many fans of [Hammel's] game-changing, all-day neighborhood restaurant ... The cookbook isn’t an introductory cooking text but rather a writerly depiction of the essence of Lula and the community that has made it a local legend.' – Eater Chicago'Hammel has stories—and there’s probably no working chef better equipped to tell them. Told between the covers of a thick, beautifully photographed Phaidon art book, it’s the testament this venerated Chicago institution deserves.' – Chicago Reader ‘The rare warmth, heart, and deliciousness that have kept Lula Cafe vital for over two decades are in these pages. Jason isn't the kind of chef that is out to impress, though he always does. His passion is to nourish and bring joy—and this book effortlessly shows you how to do the same, for yourself and for those you love.’ – Ignacio Mattos, chef of Estela, Altro Paradiso, Lodi, and Corner Bar'I have been waiting for this book for so long. Lula Cafe is one of my favorite restaurants ever, so it’s a real treat to have some insight into how Jason and his team make the restaurant tick after over 20 years. These recipes are ones you’ll want to eat through the pages, and prepare with love for you and yours, much like Lula Cafe does for the masses in Chicago.' – Jeremy Fox, Chef/Owner of Rustic Canyon and Birdie G's

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Book SynopsisAll the showmanship of proper cocktail mixology brought to a no-alcohol drinks book, The Dry Bar includes high-end counterparts to well-loved favourites, from the Passionfruit ''mojito'' to the Espresso ''martini''.There are none of the overly sweet juice-oriented mocktails here: these are drinks for a sophisticated palate and show-off entertaining finely curated and expertly crafted. This is the a go-to book for anyone wanting to enjoy the feeling of having a ''proper'' drink without any of the downsides of alcohol.For those who like serious cocktails and fine dining but are cutting back on alcohol, are sober curious, or on dry January, the recipes deliver the flavour profiles of traditional spirits.

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Book SynopsisHow to Butter Toast is the antidote to cookbook-overload. In this fun and entertaining recipe book without any recipes, Ottolenghi co-writer Tara Wigley equips you with rhymes and confidence to cook great food instinctively.Melted butter on hot toast and served up on a plate.It seems like nothing, really, could be clearer or more straight.But though, in terms of things required, the number is just two,there is a lot of wiggle room for what there is to do.Cook and author Tara Wigley had been to cookery school, read hundreds of cookbooks and developed recipes for over a decade. Yet she found the fewer the ingredients in a recipe, the more confusion there was about how best to make it. The result is How to Butter Toast, a collection of rhymes that will enlighten and entertain, reassure and ultimately liberate the culinarily confused.The rhymes provide reassuring and memorable answers to the culinary conundrums we often face: How long should I boil an egg? What's the best way to crush gaTrade Review‘Full of useful cooking tips and tricks for so many different everyday meals and very tastefully done in gentle rhyme form! Love the uniqueness of this gorgeous little guide, great for family cooking, too!’ Sabrina Ghayour ‘Joyfully bonkers compendium of culinary wisdom.’ The Times, 16 best cookbooks and food writing of 2023 'How to Butter Toast is [Tara's] light-hearted cooking advice told in rhyme. Think Felicity Cloake if she was channeling Ogden Nash'. Niki Segnit ‘In just a couple of hours reading it, I feel l've learned more than from reading dozens of recipes. It's something to dip into and return to with delight. A lovely kitchen companion.’ Bee Wilson ‘If you love reading cookbooks as bookbooks then then this is for you.’ Georgie Hayden ‘An ingenious, original, rhyming cookbook.’ Dominique Woolf ‘Can't wait to read it over martinis and poached eggs (probs not together).’ Angela Clutton ‘Brilliant, witty book by one who can write a ditty about anything. A cookbook without recipes – it's a BRILLIANT addition to any book shelf!’ Ravinder Bhogal ‘[A] unique and brilliant rhyming recipe book without any actual recipes but plenty of poems featuring all the clever tips and tricks for making eggs and vinaigrettes and martinis and toast truly your own.’ Martha Delacey ‘Charming’ Nigella Lawson ‘Amazing culinary instruction in poetry’ Tamar Adler ‘Quite unlike any other cookbook you're likely to have come across before. Rather than featuring recipes split into ingredient lists and method steps, it is all written in rhyming verse. Tara's poems offer sage instruction in all manner of essential kitchen tasks, from how to fry an egg to the best way to roast potatoes’ Waitrose Weekend ‘A book packed full of wise words. Most of which rhyme. Useful and fun – something for everyone, whether a beginner or expert in the kitchen' Ed Smith

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Book Synopsis* THE TOP 10 SUNDAY TIMES BESTSELLER *Delicious doesn't have to be expensive.With easy, flavour-packed recipes for £1.25 per portion and simple meal plans with shopping lists to take the stress out of meal times, Beat the Budget will show you how to save time, money and get incredible food on the table every day.Make your friends a showstopping Boujee Brunch, your family a mouth-watering Gnocchi Bolognaise Bake, or yourself a nourishing Miso Noodle Bowl in less than 15 minutes. With tips on Meal Prepping and how to make many recipes in your slow cooker or air fryer, this book has everything you need on a budget.Sections include:Breakfast - healthy & filling to start your day rightSoups, Salads & Sides - vibrant lunches and cosy comforts15 Minutes or Less - save time and moneyOne-Pot Wonders - easy recipes that don't fill the dishwasherWeeknight Winners - simple dinners for busy daysFakeaways - your favourites at home& Sweet - quick treats that don't cost the earth

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Book SynopsisJourney through the bustling bars and hidden gems of one of the world’s most dynamic cities.From mezcal to tequila, from classic concoctions to innovative creations, uncover the secrets behind Mexico City’s most beloved beverages with this spirited collection. With over 100 recipes and dozens of bartender profiles, you can drink like a local wherever you are. This book is broken down by neighborhood, so you can find the best bars and finest signature creations that Mexico City has to offer. Residents and tourists alike will discover locations and drinks that are sure to satisfy all tastes.Within the gorgeous, die-cut covers, you''ll find: More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestions Interviews with the city’s trendsetting bartenders and mixologists Bartending tips and techniques from the experts Food and drink destinati

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Book SynopsisReady to turn your snack cravings into a culinary revolution? From TikTok’s hottest trend comes Girl Dinner, the art of easy, indulgent meals. From figs and prosciutto to bagels and smoked salmon, this cook (or uncooked) book offers a reprieved from the hustle and bustle of life that is a delight to share with cookbook clubs and friends alike.Whether you''re a busy woman on the go, a student in need of quick meal solutions, or a food lover who appreciates the art of casual cooking, this book offers a treasure trove of recipes to suit your needs. Learn how to create balanced snacks, charcuterie boards, tapas, or small plates that will satisfy your cravings and fuel your lifestyle. These low-maintenance meals are perfect for weeknights, sharing with friends, or quiet nights in. Inside you''ll find: 75+ delicious recipes for snack plates and bites for a slew of dietary needs or restrictions

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Book SynopsisMake your next outdoor adventure special and create incredible feasts with your Dutch oven—rice pilaf, beef and stout stew, breakfast pizza with ham and braised onions, chicken and dumplings, cherry crumble coffee cake, and more! Dutch ovens have always been a feature of American cooking—many generations of campers, Boy Scouts, and outdoors adventurers have enjoyed the delicious experience of a home-cooked meal around the campfire, thanks to their trusty Dutch oven. Now you can do the same with this new collection of seventy-five recipes that will make you want to pack up and head out on the trail! The table of contents includes: Breakfast Breads Soups and Stews Beef, Lamb, and Wild Game Pork Chicken Seafood Dessert And much more! The Wilderness Guide to Dutch Oven Cooking includes all your favourites, along with exciting new recipes. Wilderness cooki

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Book SynopsisEvery baker owns a round cake tin – but did you know how versatile and hard-working it can be? Tarunima Sinha's glorious cake creations are the stuff of Instagram dreams. And yet her baking journey started only when she came to the UK from northeast India in 2001, repurposing an 8-inch/20cm chapatti tin from her childhood as a cake tin. Now, as @mylittlecaketin, she has devised breathtaking recipes for everything from Sponges to Lamingtons to Cheesecakes and Friands, all fitting within that most basic of baking items. In the stunning My Little Cake Tin, Tarunima takes you through every cake recipe you'll ever need – from reinvented classics and seasonal everyday cakes to beautiful bakes from around the world, dessert-inspired cakes and buttercream cakes, plus a whole free-from chapter. And you'll only ever need a single tin!

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Book SynopsisRecipes from Sicily is a culinary exploration of this well-loved Italian island. Join husband and wife team Giancarlo and Katie Caldesi as they head to the island of Sicily to delve into its diverse food scene through more than 90 delicious recipes. Starting in the capital, Palermo, the couple come across some exciting street food that features tasty Arancini (rice balls stuffed with meat sauce and cheese) to Sfincione, a thick Sicilian pizza, topped with tomatoes, onions, anchovies and caciocavallo cheese. Heading to Noto, almonds feature in some of Italy’s most memorable desserts including a classic Semifreddo to a refreshing Almond Granita (served with fresh brioche, for dunking). No Sicilian book would be complete without Pasta Alla Norma (pasta with tomatoes and eggplants) and the classic, ricotta-filled sweet delight Cannoli. Set against the backdrop of breathtaking photographs of the islands and Katie’s anecdotes of their trave

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Book SynopsisRussell Alford and Patrick Hanlon are fried food aficionados – they are absolutely obsessed with anything that can be put in a deep fryer or a pot full of dripping. They've taken familiar favourites, chipper classics and the flavours we can’t get enough of these days and have created the ultimate version of every recipe, from the perfect chips to spice burgers, corn dogs and Korean fried chicken. Their style is all about fun, casual and approachable food, which is exactly what this book delivers.Trade Review"Ever since I first heard that this book was in the works, I've been in a ferment of excitement. I know that air fryers are extremely popular these days, but I share with the authors here a belief that hot fat (rather than hot air) is where it's at! I bought myself an electric deep-fat fryer as a present in 2020, and it has brought consequent delight. So this most definitely is the book for me. And I just love it, from the glorious cover on. It's a small book, but one which brings huge pleasure: Black Pudding Scotch Eggs; Potato Pave; Korean Fried Chicken; Frickles (fried pickles, natch); Bacon and Cheese Croquettes; and, of course, chips are some of the joys within." - Nigella LawsonTable of ContentsIntroduction; Homemade crisps; Top crisp tips; Ginger beer onion rings; Buffalo frickles; Tempura oysters; Bacon and cheese croquettes with aioli; Sesame prawn toasts; Black pudding Scotch eggs; A short history of the Scotch egg; Lasagne bites; An ode to chips; Our perfect chips; Hash browns; How to freeze hash browns; Potato pave; Fish fillet burgers; How often should I change the oil?; Squid ink and stout battered hake; Corn dogs; Spice burgers; Turkey schnitzel; Buttermilk fried chicken burgers; Buttermilk fried chicken variations; Korean fried chicken; Speedy chicken nuggs; Deliciously dunkable; Spice bag; Apple hand pies; Deep-fried ice cream; Doughnuts; Doughnut fillings

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