Food & Drink Books
Anness Publishing Pasta Sauces An Inspiring Collection of More Than
Book SynopsisIdeas for every kind of sauce, from light and creamy to robust and spicy, including easy-to-follow techniques for making your own pasta.
£5.62
Anness Publishing Food and Cooking of Chile 60 Delicious Recipes
Book SynopsisAn exploration of authentic Chilean cooking with its fusion of indigenous foods such as potatoes, corn and quinoa with the cuisine of the Spanish conquistadores.
£13.49
Anness Publishing Quick Easy Pizzas An Inspiring Collection of
Book SynopsisHow to make the tastiest pizzas, from simple classics to stunning party pieces, in 30 freshly-prepared recipes.
£5.62
Anness Publishing Spectacular Soups A Feast of Delectable Recipes
Book SynopsisA delicious collection of 30 best-ever soups to make at home, from chilled summer consommes to hearty winter warmers.
£5.62
Anness Publishing The New Complete Pressure Cooker Get the Best
Book SynopsisTried-and-tested recipes adapted specially for different cookers, with 120 delicious soups, stews, puddings and preserves.
£13.50
Anness Publishing Microwave Mug Soups HomeMade in Minutes with
Book SynopsisNo time to cook or don't want to cook? Here's how to make a satisfying soup that will fill you up and please your tastebuds, too. No need to open a can, you can have fabulously tasty fresh home-made soup in minutes .... with just a mug to wash up! 50 delicious recipes from around the world.Trade ReviewSOUP: It s a MUG'S GAME! Soup is one of the ultimate comfort foods when cold weather hits, so new book Microwave Mug Soups by former MasterChef semi-finalist Theo Michaels is very welcome. It shows you how to make great recipes like spicy fish chowder or creamy tomato in a single mug. Each soup has been specially created to suit microwaves and, instead of opening a can, you can have an even yummier home-cooked soup made fresh in just the same amount of time. Published by Lorenz Books, it follows the success of Theo's bestselling Microwave Mug Meals. --Birmingham MailTable of ContentsCONTENTS Introduction The classics Vegetarian soups Speedy seafood soups Chicken soups Mainly meaty soups Nutritional information Index
£9.50
Anness Publishing The Vegan Dairy
Book SynopsisMaking your own healthy dairy alternatives is easier than you think with this step-by-step book, including recipes for all kinds of dairy-free creamy treats.
£13.50
Quarto Publishing Group USA Inc Enjoying Rum
Book SynopsisEnjoying Rum gives comprehensive, practical information while offering a working guide to the pleasures, flavor intricacies, and overall enjoyment of this evergreen and popular spirit.
£13.49
Workman Publishing 1000 Foods to Eat Before You Die
Book SynopsisThe ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world's best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it's the marriage of an irresistible subject with the perfect writer, Mimi Sheratonaward-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it's dinner at Chicago's Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photogTrade Review “Mimi Sheraton was one of the few critics or writers on food who, had she expressed displeasure with me, would have caused me to consider quitting the business. As a chef, I feared and respected her. As a writer and observer and enthusiast—as someone who travels largely on his stomach—I can tell you that what Mimi doesn't know is hardly worth knowing. This fat, comprehensive guide to the 1,000 foods to eat before dying is just that: 1,000 foods you NEED to try, urgently. Read ... and seek.” —Anthony Bourdain, author, host, enthusiast "Her voluminous guidebook is an alphabetical cornucopia of food types and sources..." —The New York Times "From abalone to za’tar, Zingermans to Achatz, and lampascioni to lasagna, Mimi Sheraton has scoured the world—both cerebral and physical—to discover the most delicious and thoughtful comestibles. Her taste is intuitive, her curiosity insatiable, and the breadth of her knowledge, research, and experience is encyclopedic. A perfect book for expert and neophyte, it’s the definitive roadmap to gustatory revelations, wherever you are." —Mario Batali, chef, author, restaurateur, philanthropist “If you love food, this is a book to read before you die! Mimi Sheraton’s knowledge of the world’s foods is legendary, as is the sharpness of her opinions. On nearly every page of 1,000 Foods to Eat Before You Die I’ve learned something new or honed my own judgment on hers. And with its links to sources and resources all over the world, I'll be dining in and out on it for years to come.” —Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen and Keys to Good Cooking: A Guide to Making the Best of Food and Recipes “There is no one more authoritative than Mimi Sheraton to help you discover 1,000 Foods to Eat Before You Die. And that’s because she has actually eaten each and every one of them with gusto, and with one of the world’s most discerning and educated palates. This book may just become my go-to source for new menu ideas at our restaurants!” —Danny Meyer, restaurateur and author of Setting the Table: The Transforming Power of Hospitality in Business “Informative, evocative, and entertaining. It’s a pleasure to check off the foods you’ve eaten and to plan to try the ones you haven’t yet enjoyed.” —Marcus Samuelsson, cookbook author, chef, owner of Red Rooster Harlem “Few people in the world have the experience that Mimi Sheraton brings to the subject of food. I’ll be spending the rest of my days knocking off dish by dish in 1,000 Foods to Eat Before You Die.” —Bobby Flay, chef, restaurateur “We are forever grateful to the incomparable Mimi Sheraton for her knowledge and certainty as a journalist and critic.” —Thomas Keller, chef/proprietor of The French Laundry “I’m in awe of Mimi’s ability to compile such a beautiful and insightful book, again proving why she is one of the most important food writers of our time. This book is a gift to all food lovers, a thorough, delicious guide on the best dishes and ingredients around the globe.” —Daniel Humm, chef/owner, Eleven Madison Park and The NoMad “Who else would you trust on topics ranging from English jellied eel to hokey pokey ice cream from New Zealand and everything in between? Only the well seasoned Mimi Sheraton.” —Grant Achatz, chef/co-owner Alinea, Next, the Aviary “Mimi Sheraton has always reminded us that eating is an activity as much of the imagination as of the palate and the tongue. In 1,000 Foods to Eat Before You Die, she reaps the rich harvest of her prodigious gifts of endless curiosity, lightly worn knowledge, and elegance of style. She has provided us with a feast to be tasted and savored with the greatest pleasure.” —Mary Gordon, author of The Liar’s Wife and Final Payments “Gargantuan in its appetite and encyclopedic in its scope, this is the most comprehensive book ever written on the great foods of the world. The book every food writer dreams of writing. A tour de force.” —Steven Raichlen, author of the Barbecue! Bible cookbooks and host of Primal Grill “Mimi Sheraton has written the definitive international guide for food lovers. Each page is filled with culinary treasures and surprises, presented in an engaging and entertaining manner. Reading and dining pleasure awaits you!” —Drew Nieporent, restaurateur, Tribeca Grill, Nobu, Bâtard "This book reads like a map to many of the great food experiences the world has to offer. A valuable addition to any food library.” —Eric Ripert, chef, Le Bernardin, author Avec Eric: A Culinary Journey with Eric Ripert "To this non-foodie, 1,000 Foods to Eat Before You Die was a revelation—perhaps the most useful travel guide on my shelf. I'm heading to Marrakesh for tagine right now." —Andrew McCarthy, travel writer, actor, director "Mimi Sheraton is a national treasure. Her knowledge of food can't be beat—if anyone knows the 1,000 foods of a lifetime, it's Mimi." —Daniel Boulud, chef, Restaurant Daniel, New York City “An epic to-do list, compiled over a lifetime of eating and traveling.” —Eater.com
£18.04
Running Press,U.S. Booze Vinyl Vol. 2
Book SynopsisGet set to party with 70 great records-organized by theme, from Rockin'' to Beats, Mellow to Jazzy & Bluesy-spanning the 1950s to today. Each entry features liner notes on the album and two accompanying boozy beverage recipes that complement the music.Among the featured albums are: Are You Experienced? (The Jimi Hendrix Experience), Toys in the Attic (Aerosmith), Synchronicity (The Police), Jagged Little Pill (Alanis Morisette), The B52s (The B52s ), Gipsy Kings (The Gipsy Kings), Violator (Depeche Mode), Ready to Die (The Notorious B.I.G.), Play (Moby), Lemonade (Beyoncé), Coat of Many Colors (Dolly Parton), Goodbye Yellow Brick Road (Elton John), So (Peter Gabriel), Whitney Houston (Whitney Houston), Oops!...I Did it Again (Britney Spears), Getz/Gilberto (Stan Getz and João Gilberto), A Love Supreme (John Coltrane).
£18.00
John Wiley & Sons Inc Slow Cookers for Dummies
Book SynopsisProvides recipes and instructions for adapting recipes for slow-cooking, describes features, and gives tips for timing and safety.Table of ContentsIntroduction. PART I: Revving Up Your Slow Cooker. Chapter 1: Slow Cooking in the Fast Lane. Chapter 2: From the Fire to the Pot. PART II: Making the Best and Safest Use of Your Slow Cooker. Chapter 3: Slow Cooker Basics from Start to Finish. Chapter 4: Food Safety 101. Chapter 5: From the Stove to the Slow Cooker. PART III: Basic and Delicious Recipes for the Slow Cooker. Chapter 6: Snacks, Dips, and Beverages. Chapter 7: Spoonfuls of Goodness: Soups, Chowders, and Chili. Chapter 8: Slow Simmering Stews. Chapter 9: The Big Cuts: Roasts. Chapter 10: Casseroles. Chapter 11: Desserts and Jams. PART IV: Jump-Starting Dinner with Your Slow Cooker. Chapter 12: Cooking with a Master Meat Sauce. Chapter 13: Master Roast Turkey Breast Recipes. Chapter 14: New York Penicillin: Master Chicken Broth Recipes. PART V: The Part of Tens. Chapter 15: Ten Special Occasions for Slow Cooker Entrees. Chapter 16: Ten Problems and How to Handle Them. Chapter 17: Ten Web Sites to Check Out. Chapter 18: Ten Tips for Great Slow Cooking. Appendix A: Contact Information for Slow Cooker Manufacturers. Appendix B: Metric Conversion Guide. Index. Book Registration Information.
£11.69
Robert Rose Smoothies Bible
Book Synopsis250 smoothie recipes along with ingredient profiles and a guide to the health benefits of smoothies.
£18.00
Robert Rose Inc LIV Bs Easy Everyday
Book SynopsisYouTube blogger and bestselling author unveils 100 new vegan recipes to help you master cost-effective plant-based cookery, with simple ingredients and minimal equipment.
£14.96
Hippocrene Books Inc.,U.S. Sweet Hands Island Cooking from Trinidad Tobago
Book SynopsisTrade Review"a tribute to Trinidad""A tender tribute to [the author's] father. A book filled with enticing recipes . . . Ganeshram conjures strong memories."“an enjoyable acquisition for Caribbean cuisine novices and for those who were raised on the fare.”
£17.09
Quarto Publishing Group USA Inc Whiskey Tasting Kit
Book SynopsisLearn about the rich and bold flavors of whiskey and do your own tastings with the 32-page tasting guide, 16-page tasting journal, 2 shot glasses, and 2 whiskey stones included in the Whiskey Tasting Kit.
£15.65
Rizzoli International Publications Eat Cool
Book Synopsis
£14.38
Rizzoli International Publications The Flour Craft Bakery Cafe Cookbook
Book SynopsisGluten free as it should be--fresh, simple, and for the whole family,--The Flour Craft Bakery & Cafe Cookbook includes seventy-five impeccable, seasonal recipes for every time of day.The Flour Craft Bakery & Cafe Cookbook empowers readers with simple and approachable recipes for mouthwatering cakes and cookies, pastry and savory bakes, everyday treats and holiday centerpieces, plus fresh salads and soups--all naturally gluten free. 75+ recipes cover breakfast, brunch, lunch, teatime, and dessert, from coffee cakes to focaccia, scones to tartines. Heather Hardcastle combines alternative flours including rice, millet, nut flours, and starches to achieve a perfect crumb and oven-fresh texture. Flour Craft breaks down the process in an approachable way, teaching readers how to combine a few key flours in the correct proportions to yield excellent results every time. The cornerstones of the book are the Master Recipes, classics of baking to be practiced and adapted. The full Flour Craft experience is brought to life for the reader with a glossary of ingredients and terms curated to build confidence for bakers of all skill levels.
£10.78
Clarkson Potter/Ten Speed A Super Upsetting Cookbook About Sandwiches
Book Synopsis
£18.90
Tuttle Publishing Easy Chinese Recipes
Book SynopsisBee Yinn Low, one of the world's top food blogger, showcase her all-time favorites dishes. These recipes are based on traditional recipes with easy-to-find ingredients & healthy cooking techniques. The book also includes her own versions of the best Chinese restaurant dishes from around Asia.Trade Review"Demystifying basic Chinese cookery, everything is clear, every recipe easily accessible, every one easy to follow in this volume. If new to Chinese cuisine, read the author's passion and perfection as you make every recipe. […] This book is at the top of its genre." --Flavor & Fortune blog"One of the first things I do with a new cookbook is thumb through the pages to get a feel for the layout. Low's book has great photos of the dishes and photos showing tips/techniques; I wouldn't expect anything less from a world-renowned blogger (http://www.rasamalaysia.com/). A few more likes, especially appreciated in ethnic cookbooks, are the chapters containing cooking tips and techniques; description of equipment and utensils; and, more importantly, a description of ingredients with photos of the common brands of bottled and jarred sauces/condiments. I may not be able to read Chinese, but I'm pretty good at matching pictures." --TheDaringKitchen.com blog"The theme is "easy," but Low offers an intriguing range of Chinese food, not just pared-down, simple dishes for beginners." --LA Weekly
£16.99
Tuttle Publishing Sri Lankan Cooking
Book Synopsis
£12.59
Tuttle Publishing Balinese Food
Book Synopsis
£6.99
Tuttle Publishing Korean Banchan Recipes
£13.88
Tuttle Publishing Korean Homestyle Cooking
Book Synopsis
£7.59
Tuttle Publishing Fresh Bento
Book Synopsis
£6.99
The University Press of Kentucky Kentucky Bourbon Country The Essential Travel
Book SynopsisA handy and practical guide is the key to enjoying the best of Kentucky's bourbon.
£19.00
Rizzoli International Publications Spilled
Book SynopsisThe popularity of natural wine has taken the food and wine world by storm, and this book takes readers on an insider?s tour of the wineries, and into the farmhouse kitchens, of the most important and influential natural winemakers of our time.An important parallel to the slow food and farm-to-table movements, natural wine follows the principles of permaculture and organic agriculture. Celebrated as an alternative to industrialized wine making, natural wine is produced with minimal intervention, allowing the unique taste of the grapes, and the land on which they?re grown, to shine.This book profiles the stars of the natural wine world, providing the reader with an insider?s view of how they create their wines. The authors bring readers into their culture, giving an authentic look into the winemakers? techniques and creativity, as well as to their tables for the home cooked meals they like to make after a long day working in the vineyard.The book also explores the most important winemaking regions of France and Italy, explaining the characteristics of each before diving into the wines of the individual producers.With artful photos showing the process behind some of the best wines being made today, favorite recipes from each of the winemakers reflecting the food culture, and knowledgeable essays explaining the winemaking techniques, this is must-have book for anyone who loves wine.
£31.16
Rizzoli International Publications The Art of Cocktails
Book Synopsis
£16.16
Rizzoli International Publications Deeda Blair
Book SynopsisStyle icon and preeminent hostess Deeda Blair invites readers into her home and shares her inspirations for entertaining with easy elegance and sophistication, accompanied by menus and recipes, all while sharing charming stories about her extraordinarily colourful life.Trade Review"Holiday Book Pick: You’re invited to the home and world of hostess and style icon Deeda Blair, who with author Deborah Needleman and photographer Ngoc Minh Ngo, has assembled menus, recipes, and tablescapes together in a remarkable tribute to a famed entertainer." —ELLE DECOR"Best Fall book pick: An invitation into the inimitable Deeda Blair’s graceful and intriguing world is an invitation that can’t be missed! With eloquent tips for setting a table and hosting an unforgettable dinner party, inspiration abounds in this book from one of America’s most legendary social butterflies." —FREDERIC MAGAZINE"Passionate philanthropist, traveler, aesthete, and hostess, Deeda Blair tells of her loves in a new book; Food, Flowers, and Fantasy. Here, she discusses the release and other aspects of her colorful life." —FLOWER MAGAZINE"Here, the inimitable socialite shares her inspirations for entertaining with an understated elegance and distinction. The time is chock-full of menus, recipes, table settings, and charming stories about her extraordinarily colorful life. This is one to give to your very favorites." —SOCIETY CHRONICLES"The medical research advocate and style arbiter maintains that curiosity breeds good taste." —W MAGAZINE"There are very few truly elegant people in this world and Deeda Blair: Food, Flowers & Fantasy published by Rizzoli today gives us peek into her life, her apartment, her inspiration, her entertaining, and her address book, in addition to places that have inspired her fantasy dinner parties." —HABITUALLY CHIC"I devoured Deeda Blair's Rizzoli book Food, Flowers & Fantasy, and was particularly charmed by her tablescapes. She uses the most incredibly frosty floral table linens in whispery blues and purples and grays topped with Aptware and very delicate Limoges porcelain, and this embroidered tablecloth by Tory Burch is very much the look and mood.' —HARPER'S BAZAAR
£36.00
McNidder & Grace Ltd Stotty n Spice Cake
Book SynopsisStotty 'n' Spice Cake brings together wonderful regional recipes with a humorous helping of regional dialect and a generous serving of social history to give an insight into the North East kitchen.
£13.49
Anness Publishing 60 Easy Suppers
Book Synopsis
£6.23
Anness Publishing 500 Italian Recipes
a huge range and FREE tracked UK delivery on ALL orders.
£6.99
Anness Publishing Three Four Ingredients 500 Recipes
Book Synopsis
£7.59
Orion Publishing Co The Edible Flower
Book SynopsisOn a seven-acre small holding in rural Northern Ireland, organic gardener Jo Facer and head chef Erin Bunting run fork-to-fork supper club, organic small-holding and fledgling cooking and growing school, The Edible Flower. In their first cookbook, learn to grow and cook edible flowers with Jo and Erin's delicious recipes inspired by the seasonal produce they grow in their kitchen garden and the wild food they forage from their local shores and hedgerows. Feast, celebrate and bring people together with over 50 recipes for small plates, mains, desserts, baking, snacks and drinks, at once fresh and flavourful and absolutely stunning to serve. Recipes include: Ribboned Courgette & Avocado Salad with Poppy Seeds & Calendula, Pot Marigold Soda Bread, Lilac Panna Cotta with Strawberries, Rice with Lemon Verbena, Cardamom & Edible Flower Petals, Marigold Petal Pasta, Courgette Flower Tacos, Carnation and Blackberry Cooler, Slow Roast Lamb with Lavender, Lemon & Apricots, Blackberry & Sweet Geranium Tart, Vietnamese Summer Rolls with Violas, Aubergine Katsu Curry with Pickled Magnolia and many more ...
£27.00
Octopus Publishing Group Radiant
Book SynopsisHanna Sillitoe - Winner Nourish Awards Gold for Best Beauty Product 2023 and Vegan Awards Vegan Brand of the Year 2023 When Hanna Sillitoe appeared on Dragons'' Den, every Dragon offered her investment. In her first book, Radiant, she shares the lifestyle changes and recipes that transformed her life.For more than 20 years, Hanna suffered from severe psoriasis, eczema and acne - sometimes so badly that the only way to stop herself scratching was to wrap her body in clingfilm. When her doctor suggested the only remaining course of treatment was chemotherapy, she took matters into her own hands and cured herself through a change in diet and lifestyle.Beginning with a juice cleanse, Hanna takes you through a range of delicious, skin-loving meals including Turmeric and Ginger Chia Pudding, Immunity Ramen, Beet Burgers and even Clean Tiramisu. She also shows you how to create homemade beauty products, including an Avocado and Honey Facemask and Rosemary and Lemon Salt Scrub, which have gone on to inspire the eponymous skincare range for which she secured funding on BBC 2''s Dragons'' Den. Uplifting and inspiring for those who have been searching for the answer to seemingly unsolvable skin complaints, Hanna''s programme is also suitable for those simply looking to improve their overall health and complexion. It''s a recipe for good health and clear skin, from the inside out.Hanna is also the author of Skin Healing Expert: Your 5 pillar plan for calm clear skin
£17.09
Octopus Publishing Group Your Daily Veg
Book Synopsis''I absolutely adore the food in this beautiful book.'' - Nigella Lawson''One of the most inventive vegetable cooks.''- Anna Jones''Joe just makes the most delicious food that happens to have no meat or fish in it - I think this and his knack for bringing out flavour is his superpower.'' - Rachel Roddy''One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.'' - Tim Lewis, Observer Food MonthlySwapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. Your small change can make a big difference.Deliciously simple cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way. Chapters foc
£18.70
Octopus Publishing Group The Joy of Chocolate
Book SynopsisA comprehensive, step-by-step guide to creating delicious chocolates and fillings from scratch by a master chocolatierWritten by one of the UK’s most celebrated master chocolatiers, and a presenter on the BBC2 TV series The Sweet Makers, this guide showcases how to make delicious chocolates from scratch in your own kitchen. This delightfully decadent book is a love letter to chocolate, from the very fundamentals of what is chocolate and how to taste and buy, to achieving a world-class shine and blending flavor like a pro. It explains clearly and with creativity, so that by the end of the book, anyone from beginner to confident cook will be able to make the very best chocolate recipes. Ever since Paul introduced sea salted caramel to the world of chocolate, he has been at the forefront of artisan chocolate making. With three chocolateries in London, Paul has a reputation as a flavor alchemist who often incorporates unusua
£22.10
Canongate Books Lily Vanillis Sweet Tooth Recipes and Tips from a
Book SynopsisSince she started out selling her cakes at a market in East London, Lily Jones (aka Vanilli) has gone on to become one of Britain''s best-loved artisan bakers. With a star-studded client list and a thriving bakery on Columbia Road, Lily''s bakes are famous for their unique flavour combinations, spectacular design and exquisite taste.In Sweet Tooth, Lily takes you behind the scenes of her bakery and shows you how to master some of the core skills of baking, arming you with the expertise you need to develop your own recipes, and move beyond the cupcake once and for all. Packed with over 100 inspirational and easy to follow recipes for layer cakes, tarts, biscuits, meringues, confectionary and ice creams, Lily shares her invaluable tips and decorating techniques. Sweet Tooth is essential reading for anyone who is passionate about making sweets - from the complete beginner to the expert baker.Trade ReviewLily's cakes and pastries are inspired - they look beautiful and taste extraordinary. Sweet Tooth is the only baking book you will ever need -- Gizzi ErskineThe queen of baked goods * * ES magazine * *More than just a cookbook, Sweet Tooth is an adventure manual for baking that shows you how to cook creatively using Lily's oven-refined skills and techniques. This book makes me want to hit the kitchen -- Sam Bompas (Bompas and Parr)Lily has turned the sugary sweet cupcake business on its head * * Observer * *With her fancy and tasty cakes, her status as rock n'roll baker is cemented * * Dazed and Confused * *Delicious and decorative creations ... exceedingly good * * Vogue * *Fashionable and fun without being forbidding -- John Koski * * Mail on Sunday: You Magazine * *A one-stop shop for those looking to add serious wow-factor to their baking * * Waitrose Kitchen * *I collect cookery books and this is a great one, beautifully put together. Lily Vanilli's Sweet Tooth has some really interesting and different recipes * * Daily Mail * *I'm a sucker for pretty things and this book is really pretty . . . a really stylish baking book * * At Home With Mrs M * *It makes your mouth water just reading the recipe titles! It's fun, interesting to read and the brownies that we made from it didn't last long enough to get a picture taken * * a little bird * *A baking bible with a bit of soul . . . [Lily] seems like just the kind of girl you'd love to split a cake with over a cuppa -- Lynne McCrossan * * The Lady in the Leopard Print Shoe Blog * *As the owner of the Lily Vanilli Bakery, the fashion world's favourite cupcake store, Lily Jones has always known how to tempt adult palates with childish treats * * The Times Magazine * *The recipes are bold and seasonal, with youthful impact and a real sense of fun -- Emma Sturgess * * Metro * *Jones explains the whats, hows and whys of the processes involved . . Many of the quirky ideas for decoration are wonderfully simple and effective and could undoubtedly be appropriated for all sorts of sweet treats * * Caterer and Hotelkeeper * *Fashionable and fun without being forbidding -- John Koski * * Mail on Sunday * *The pictures are divine and illustrations so sweet that it really does make for the most beautiful book . . . everything looks utterly delicious -- Emily Rookwood * * Spear's - Food Friday Book Review * *
£19.00
New Society Publishers The Art of PlantBased Cheesemaking Second Edition
Book SynopsisExpanded & updated with over 150 color photos, The Art of Plant-based Cheesemaking, 2nd Edition is the acknowledged bible of vegan cheesemaking bible. Includes 8 new cheesemaking recipes, working with white & blue molds, nut, kefir, legumes, and other culture preparation, rind smoking, and a new section on cooking with vegan cheese.Trade Review"I knew the moment I walked into Karen McAthy's cheese shop a few years ago that this lady knew what she was doing. Karen has spent the last few years honing her craft and understanding the new science of making cheese from plants, and demonstrates it for us here in her beautiful new book, which elevates vegan cheese to a whole new level. Brava, Karen—I only wish I lived closer to your shop!" — Miyoko Schinner, founder and CEO, Miyoko's Creamery, author, Artisan Vegan cheese "For years, Karen has been a source of inspiration and guidance to many who are delving into the world of great vegan cheese. Her expertise, matched with her generosity in sharing her knowledge and skill, makes this volume a must-have in the collection of any culinary aficionado!" — Margaret Coons, founder/CEO, Nuts for Cheese "If you don't use dairy products, or are vegan, here is a true culinary prize for you! The Art of Plant-based Cheesemaking delivers the real goods like no other. You'll enjoy cheese and other cultured, dairy-free products with the richness of texture, the depth of flavor, and the myriad health benefits of a plant-based diet. " — Vesanto Melina, MS, Registered Dietitian, author, Becoming Vegan and Kick Diabetes Cookbook, lead author, Academy of Nutrition and Dietetics' Position Paper on Vegetarian Diets "Karen is a food magician! I've been a fan of her plant-based cheeses for years, and none other compare. She reveals the careful food science behind her art on these pages, so we can all try creating delectable vegan cheeses in our own homes. Let's eat!" — Em Von Euw, cookbook author, creator, This Rawsome Vegan Life "Karen McAthy has been at the forefront of artisanal plant-based cheese since the beginning. Her influence is felt everywhere as she strides to bring traditional cheesemaking techniques to vegan cheese. The Art of Plant-based Cheesemaking is the best resource for home chefs seeking to delve into the world of real cheesemaking with plant-based ingredients. If vegan cheese analogs have left you wanting, Chef Karen's cheeses will leave you wanting for more." — Aaron Adams, owner and chef, Farm Spirit and Fermenter "I'm not sure if I've ever met someone who has so much passion, drive, and knowledge for one specific field. Karen has all of these attributes coming out of her cheesy pores. Coming from me, I don't think I can give a bigger compliment actually. She blew my mind with her amazing plant-based dairy products. I've tasted thousands of cheeses, but trying her products opened up a new world to me. This book is incredibly informative. It's technical and fun at the same time. It's a must-read for anyone who loves plant-based dairy products or anyone who likes cheese. Karen is an icon and artist in her field and this book may just be her Sistine Chapel. BUY THIS BOOK." — Afrim Pristine, owner, Cheese BoutiqueTable of ContentsForeword Preface Introduction Chapter 1: On History and Definitions Cheese, a Product and a Process Terminology: Cheese Versus Cheeze Cheeze, Cheese, Crossover Methods: Definitions and Boundaries Chapter 2: Equipment, Sanitization, and Food Safety Food Safety and Sanitization Tools and Equipment Ingredients Chapter 3: Making Quick Non-Cultured Cheeze Non-Cultured Soft Cheeze Soaking nuts, seeds, and legumes Non-cultured Semi-firm or Set Cheezes Starches Gelling agents Chapter 4: Fermentation and Culturing: Role in Cheesemaking Lactic Acid Fermentation LAB Acidification Rejuvelac Making rejuvelac Kefir: Water Kefir Versus Dairy Kefir Experimentation Water kefir as bulk starter Making water kefir Making coconut kefir using water kefir Back slopping Other Starter Cultures Probiotic capsules Miso Sauerkraut brine Tempeh culture Mesophilic direct-set culture Chapter 5: Fresh Cultured Cheeses Forming and Aging for Short-Term Aging Coconut Kefir-based Cheeses Lactic Acid (cultured) Almond Curd Feta-style cheeses Longer-Aged Cheeses Cashew and coconut havarti/gouda-style cheeses Cheddar-style cheeses Chapter 6: Mold Ripened Cheeses and Affinaging Before You Start White Mold Ripened Cheese Blue Cheese Method Affinaging Salt: dry salting, brining (soaking), washing Oil curing/leaf wrapping/bandaging Cold smoking Chapter 7: Recipes: Putting Your Cheeses to Work More Cultured Foods (that are not cheese) Something Sweet Something Savory Appendix 1: Resources Ingredients Tools and Equipment Appendix 2: Record-keeping Cheesemaking Culturing Log Cheesemaking Observation Log Appendix 3: Common Issues for Starter Cultures Appendix 4: Choosing a Base Appendix 5: Preparing Dry Beans Index About the Author A Note about the Publisher
£32.39
New Society Publishers The Complete Guide to Seed and Nut Oils
Book SynopsisThe Complete Guide to Seed and Nut Oils is a full-color, illustrated guide to growing, foraging, and pressing over 40 nut and seed crops to produce high-quality oils for culinary and other uses. Coverage includes growing, harvesting, processing, pressing methods and equipment, storage, and use.Trade Review"This beautifully illustrated book gives us the knowledge and inspiration to step off the train of corporate mass production and to explore a world of rich flavors and colorful oils. Cohen encourages readers to embrace a deeper and healthier, slow approach to living." —Anna Mulè, executive director, Slow Food USA "Bevin Cohen takes us on an incredible journey with his easy, authoritative, and nurturing style. This book is a must for anyone interested in food as well as folks interested in self-reliance. Homesteaders, specialty crop farmers, gardeners, chefs, seed-to-table enthusiasts, and curious humans, would all be enriched by a copy of this book held close." —Hank Will, editor at large, Mother Earth News magazine "A must-have for anyone who wants to be self-reliant with their food production, as well as foodies who just love knowing how food is produced." —Deborah Niemann, author, Homegrown and Handmade "Bevin walks you through homemade oil production from seed to press to pantry in this delightfully informative and accessible book." —Elizabeth Hoover, Associate Professor, Environmental Science, Policy, and Management, UC Berkeley "I am standing in the front row cheering for this amazing book. Cohen understands the facade of modern agriculture, which is really a crisis of agriculture not yet visible in the grocery. This is a deeply important book, a toolkit, a plea, a template. Add it to your library of books that will save us." —Janisse Ray, author, The Seed Underground: A Growing Revolution to Save Food "Invaluable to anyone wishing to process their own seed and nut oils. It is definitely the most complete guide that I have seen! Bevin's detailed explanations and precise instructions are easy enough for anyone to follow." —Jere Gettle, founder, Baker Creek Heirloom Seed Company "Homesteaders and producers alike recognize that freshly grown and processed foods, by our own means, have the best flavor and nutritional value. Bevin Cohen unlocks the mysteries of nut oils, one of the last frontiers for DIYers, and empowers the reader with his passion and knowledge to tackle fresh pressed oils." —Julia Shanks, co-author, The Farmers Market Cookbook, author, The Farmer's OfficeTable of ContentsPreface Section 1: Oil Extraction: A Brief History Section 2: Small Scale Production: A How-To Guide Section 3: Seeds and Nuts: The Oilseed Crops Almond Brassica Flax Grapeseed Hazelnut Hempseed Hickory Nigella Peanut Poppy Pumpkin Safflower Sesame Sunflower Walnut Avocado Coconut Olive Section 4: Additional Seeds and Nuts for Consideration Amaranth Apricot Argan Beechnut Black Currant Borage Brazil Nut Butternut Squash Carrot Cashew Coriander Corn Cottonseed Gourd Grapefruit Jojoba Kenaf Macadamia Mongongo Neem Okra Palm Pine Nut Pistachio Pomegranate Rice Bran Soybean Watermelon Section 5: In Conclusion: Beyond the Press Index About the Author About New Society Publishers
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