Search results for ""author spice"
Globe Pequot Press Transforming Space Over Time: Set Design and Visual Storytelling with Broadway’s Legendary Directors
Transforming Space over Time: Set Design and Visual Storytelling with Broadway's Legendary Directors tells the stories of six diverse productions: five on Broadway and one Off-Broadway. Beowulf Boritt, theater designer and Tony Award winner, begins with the moment he was offered each job and takes readers through the conceptual development of the set, in collaboration with the director, the challenges of its physical creation, and the intense process of readying it for the stage. Since theater is at heart a collaborative art form, he includes details of his work with the many professionals—designers, technicians, producers, stage managers, and actors—who contribute their talent and ideas to each show. Boritt offers insight into the sometimes frustrating but unavoidable realities of the "biz" part of showbiz: budgets, promotion, reviews, and awards, and he provides enough detail to interest aspiring and seasoned theater professionals and enough spice to satisfy passionate theatergoers. Boritt includes extensive conversations with the directors of the productions, theater legends such as James Lapine, Kenny Leon, Hal Prince, Susan Stroman, Jerry Zaks, and Stephen Sondheim. Each takes a very different approach to theater, which necessitates a different approach to collaboration. By focusing on a variety of specific shows Boritt has worked on, he attempts to peel back the curtain on the creative and intellectual process—in particular, the way his designs develop over time, in concert with the director and other members of the creative team. Transforming Space over Time is about the creative journey of a production.
£27.00
The American University in Cairo Press My Egyptian Grandmother’s Kitchen: Traditional Dishes Sweet and Savory
WINNER OF THE AL-AHRAM APPRECIATION PRIZE WINNER OF THE GOURMAND WORLD COOKBOOK AWARD A fully illustrated compendium of traditional Egyptian recipesIn this beautifully illustrated volume, Magda Mehdawy has gathered in one book the most complete collection of Egyptian recipes ever assembled. Drawing on the traditional recipes she learned from her grandmother and other members of her generation, Mehdawy offers a surprising range of sumptuous recipes and unusual flavors that are part of Egypt’s millennia-long cultural heritage. She also reveals the historical depth of the national cuisine, beginning with a section on food and wine-making techniques used by the ancient Egyptians. For readers interested in more recent traditions, Mehdawy provides lists of typical menus served on Islamic holidays and feasts, and a fascinating overview of traditional beliefs regarding vegetables and spices.While covering regional dishes from all over Egypt, Mehdawy emphasizes the cuisine of her native Mediterranean city of Alexandria, providing a wide selection of seafood dishes, such as baked sardines and shrimp kufta with rice. Grouped by food categories—including Broths and Soups, Stuffed Vegetables, Poultry, Pickles, Jams, and Desserts—the book helpfully lists detailed health information as well as practical advice on shopping for the best-quality ingredients, and where to find them. Even chefs already familiar with Egyptian cuisine will find new dishes here. With copious illustrations in full color throughout, this compendium is a great introduction to the rich flavor and variety of the traditional Egyptian kitchen.
£27.63
Quadrille Publishing Ltd Sambal Shiok: The Malaysian Cookbook
Shortlisted for the Fortnum & Mason Food and Drink Awards (2022)Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022)André Simon Awards shortlisted (2022)"Beautiful, inspiring, but above all authoritative. Mandy Yin holds all the secrets to exquisite Malaysian cooking... It is a rare treat that she's chosen to share them." – Grace Dent, restaurant critic for the GuardianA soulful tribute to Malaysian cuisine, from snacks, soups and salads, to rice and noodle dishes, curries and sweet things.Sambal Shiok is a brilliant collection of over 90 accessible recipes that were handed down from Mandy Yin’s mother as well as those that she has developed for her critically acclaimed, award-winning London restaurant. The recipes – such as her signature curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice – can be made for a weekday family meal, a dinner party or celebration. Malaysian food results from the unique merger over centuries of indigenous Malay ingredients with Indian spices and Chinese techniques. Every dish delicately balances sweet, sour, salty with chilli heat and a hint of bitter. With Mandy’s evocative look at Malaysian food culture, her recipes, and the basics of a Malaysian pantry (shrimp paste, lemongrass, tamarind and coconut milk), you can easily enjoy the most delicious Malaysian meals at home.
£22.50
Pen & Sword Books Ltd Authentic Spanish Cooking
Up until three years ago I was confident that I had experienced true Spanish cooking bringing together the many flavours of the Mediterranean - and its health benefits too. I had holidayed many times in this incredible country and sampled many traditional dishes and there are numerous lovely Spanish restaurants emerging all over the UK now too. Moving to Spain in 2015 made me quickly realise that I had not even scratched the surface and that the types of foods the Spanish eat, when they eat, their cooking methods and their use of herbs, spices, oils and locally produced foods was so incredibly different to anything I had tasted or experienced before. My quest to learn as much as I could during my time in Spain about their food and culture resulted in me working in a wide range of incredible restaurants, some Michelin Star with award winning chefs and others only the locals would know where the grandmother is still cooking her famous recipes in what was her original house 60 years earlier. Some in the city, some by the beach and others hidden in the mountains. Collaborating with many of the restaurants in which I worked, I have now brought to you Authentic Spanish Cooking which shares the recipes of restaurant quality food that you can easily recreate in your own home using traditional ingredients and methods. With each restaurant we have provided their most popular dishes including a starter, main course and dessert.
£22.50
Quercus Publishing A Shooting at Chateau Rock: The Dordogne Mysteries 13
Millions of readers worldwide are talking about the Dordogne Mysteries. Discover why and join them with this gripping new read starring Bruno Chief of Police, France's favourite cop'RICH ON LOCAL COLOUR' THE TIMES'DOLLOPS OF THE GOOD LIFE IN RURAL FRANCE SPICED UP WITH INTERNATIONAL INTRIGUE' IRISH INDEPENDENT'UNRIVALLED AT INTERWEAVING THE PROFESSIONAL AND PRIVATE PURSUITS OF A THOROUGHLY LIKABLE COP' DAILY MAILFollowing the funeral of a local farmer, Bruno gets a phone call from his son. He tells Bruno that before his father's sudden death, he had signed over his property to an insurance company in return for a subscription to a luxury retirement home. Bruno discovers that both the retirement home and the insurance company are scams with links to a Russian oligarch whose dealings are already being tracked by the French police. Meanwhile an aging British rock star is selling his home, Chateau Rock. The star's son returns for the summer with his Russian girlfriend. As Bruno pursues his inquiries into the farmer's death and the stolen inheritance, he learns that the oligarch is none other than the girlfriend's father. Bruno's talents are tested to the limit as he untangles a Gordian Knot of criminality that reaches as far as the Kremlin. But luckily Bruno still has time to cook delicious meals for his friends and enjoy the life of his beloved Dordogne. What's more, love is in the air. His pedigree basset, Balzac, is old enough to breed. Bruno heads for the kennels where a suitable beauty, Diane de Poitiers, is ready and waiting for Balzac's attentions...
£10.99
Reaktion Books The Mongol Conquest in World History
The Mongol Empire (c. 1200-1350) in many ways marks the beginning of the modern age, as well as globalization. While communications between the extremes of Eurasia existed prior to the Mongols, they were infrequent and often through intermediaries. The rise of the Mongol Empire changed everything: through their conquests the Mongols swept away dozens of empires and kingdoms and replaced them with the largest contiguous empire in history. While the Mongols were the most destructive force in the pre-modern world, the Pax Mongolica had stabilizing effects on the social, cultural and economic life of the inhabitants of the vast territory, allowing merchants and missionaries to traverse Eurasia. The conquests also set in motion other changes in warfare, medicine, food, culture and scientific knowledge. When Mongol power declined, it was replaced with over a dozen successors who retained elements of the Mongol Empire, but none of its unity. The Mongol Conquest in World History examines the many ways in which the conquests were a catalyst for change. The memory of the Empire fired the collective mind into far-reaching endeavours: the desire for luxury goods and spices that were once available launched Columbus' voyages; the Renaissance was inspired by the innovations in art that emerged from the Mongol Empire: China was unified for the first time in 300 years and the Islamic world doubled in size. This fascinating book offers comprehensive coverage of the entire empire, rather than a more regional approach, as well as providing a long view of the Mongol Empire's legacy. It will appeal to all those interested in this vast, epoch-making empire, as well as specialists in the field.
£30.00
Anness Publishing Recipes from My Dutch Kitchen
This title features a fascinating introduction to the culture and traditions of the Netherlands, including information on the local geography and produce, national festivities, key ingredients and cooking techniques. You can discover both local and national dishes that range from sustaining peasant fare using fresh seasonal produce, to the dishes influenced by exotic ingredients brought back by Dutch sea merchants. You can explore the range of tastes found in Dutch cuisine with 75 varied recipes such as Alkmaar Cheese Soup, Hussar's Salad, Terrine of smoked Limburg Trout, Poffertjes (pancake puffs), Spice cake and Frisian Sugar Bread. It includes more than 350 stunning pictures by leading food photographer, Debi Treloar. The cuisine of the Netherlands reflects the tastes of a seafaring, trading nation with a strong preference for fresh vegetables, and a passion for all things sweet and spicy. This beautiful book explores the rich history of Dutch cooking and eating traditions, ranging from the characteristic spicy dishes of the early Middle Ages to today's cosmopolitan eating styles.The book presents a selection of more than 75 superb step-by-step recipes, from simple farmhouse main courses such as Sauerkraut Mash with Smoked Sausage, to regional dishes like Creamy Veal Stew with Prunes. Join in the Dutch love-affair with all things sweet by baking Janhagel biscuits, flavoured with cinnamon, aniseed and almonds or treacle and cheese waffles known as Goudse Stroopwafels, and experience truly authentic Dutch cooking.
£9.04
Page Street Publishing Co. The Tex-Mex Table: 60 Knockout Recipes from the Lone Star State
From Feasts to Fiestas Enjoy Delicious Meals with Down-South Flavor Living in Austin, Texas, taught Mandi Hickman, food blogger and creator of Dash of Mandi, all about the drool-worthy marriage of hearty Texan staples and zesty Mexican classics. With these 60 effortless meals, Mandi brings all of those smoky, citrusy, salty and sweet flavors to your dinner table no matter what state or region you live in! This killer collection of recipes showcases the best secrets for authentic Texas BBQ, shares vibrant plates from the coasts of Mexico and helps you bring both of those mouthwatering cuisines together in an array of unique and creative dishes. Whether you're missing Southern comforts or need to spice up your dinner rotation, you'll love recipes like: Chopped Brisket Tacos Pimento Cheese Quesadillas Shrimp Ceviche Tostadas Smoked Peach Barbecue Wings Pellet Grill Pulled Pork Texas Chili Barbacoa Burrito Bowls Flank Steak with Jalapeño Pesto Taco-Stuffed Poblano Peppers Hot Honey Brussels Sprouts Cowboy Caviar Mexican Martinis Bourbon Sangria Mandi is the queen of no-fuss cooking, so you'll find meals that come together fast, along with tons of easy one-pot dinners that help you cut down on dishes. With this inspired collection, you'll be heating up your tortillas, firing up the grill, cracking a beer (or shaking a margarita!) and enjoying the very best of Tex-Mex cooking.
£15.29
Octopus Publishing Group Baking Imperfect: Crush, Whip and Spread It Like Nobody’s Watching
Lottie Bedlow was the stand-out star from Channel 4's The Great British Bake Off 2020 and taught herself to bake through trial and error.No stranger to the mishaps (and epic disasters) of homebaking, Lottie's signature sense of humour will see you through this delicious collection of sweet and savoury bakes. From simple recipes to encourage even the most inexperienced bakers through to more ambitious centrepieces, the focus is always on great flavour. Each recipe highlights potential pitfalls, with notes on what to look out for and how to find a fix. This book will give you the confidence to go for it, encouraging you to try your best without taking baking (or yourself) too seriously. Nobody's bake is perfect. So if things go wrong, just remember: WHO CARES AS LONG AS IT TASTES GOOD?RECIPES INCLUDE:Risk it for a Biscuit: Quarantine Florentines, Triple Chocolate & Salted Caramel-centred Cookies, Ginger Whoopie Pies with Pineapple & Spiced RumCakes are Boring: Mango & Grapefruit Crème Brûlée Cheesecake, S'More Cupcakes, Strawberry Shortcake Roll (er Coaster) You're Bready for This: Sin-a-mon Rolls, Minimal Faff Brioche, Big Daddy's Ice Cream Doughnut Sandwiches Don't Be Scared of Pastry: Chocolate, Liquorice & Blackcurrant Tart, Rock & Profiterole, Choux Shells with Steak & Horseradish Give Me Puddings, Not Hugs: Ginger & Rhubarb Puddings, Little Lime & Tequila Melting Chocolate Puddings, Foolproof Custard Pass it On, Please: Gingerbread Shed, Irish Stout Cake, Back & Crack Scotch Eggs
£20.00
Clairview Books Confessions Of A Non-Violent Revolutionary: Bean Stew, Blisters, Blockades and Benders – The True Story of a Peace Activist in Thatcher’s Britain
Britain in the 1980s – strikes, the dole, IRA bombings, CND demos, poll tax riots, vegetarian food, radical feminism and an international build-up of weapons guaranteeing ‘mutually-assured destruction’. Rejecting the privileges that life offers him, Chris Savory seeks to redress wider injustices in society by rejecting future wealth, power and status to follow his ideals. He throws himself into political struggle – living in poverty, sleeping in tents and on floors, braving the mud and cold, surviving on bean stews and wholemeal bread – to the general disapproval of respectable society. His aim? To bring about a non-violent revolution, disarmament and an eco-feminist-socialist utopia! Oxford University in 1980 opens up a world of opportunity, but the threat of imminent nuclear war pushes Chris to make life-changing decisions. Alienated by the casual superiority of his peers, he abandons essay-writing and sherry with the Dean to embark on a constant round of organising and protesting – peace-camps, marches, illegal direct actions, communes and anarchist street theatre. The triumph of Thatcherism and the defeat of progressive politics leaves him feeling despair, anger and isolation. But having given everything to fight the system, how can he re-enter mainstream society? At the heart of this memoir is a deeply honest and heartfelt human story, spiced with humour and colourful details of the 1980s’ counterculture. In an age of climate crisis and Extinction Rebellion, Confessions Of A Non-Violent Revolutionary is a thought-provoking and engaging record of a previous wave of mass civil disobedience and an opportunity to learn lessons from the recent history of grassroots political struggle.
£13.60
Penguin Books Ltd Nadiya’s Family Favourites: Easy, beautiful and show-stopping recipes for every day
Treat your loved ones with Nadiya's collection of delicious and comforting family favourites'A national treasure. Crowd-pleasing dishes that the whole family really will want to eat' Independent________Nadiya shares the food she loves to cook and eat with her family and friends, offering fast, easy and delicious new recipes for every kind of day.This cookbook shows you how to create the perfect dishes to complement the moments we value most with our loved ones, as well as simple and satisfying solutions for those tired nights and speedy showstoppers for impromptu feasts.Featuring delicious recipes such as . . .· BUTTER TURKEY CURRY with deliciously creamy sauce and white rice· SAMOSA PIE with an aromatic, hearty filling and crisp pastry shell· BRUSSEL SPROUT SLAW perfect for Christmas and all year round· CHICKEN AND RICE BAKE with fluffy grains and all wonderfully spiced· PEANUT HONEYCOMB BANANA CAKE with peanut butter icing and homemade honeycombWith over 100 easy and rewarding recipes, Nadiya's family favourites will soon become yours too.This is the cookbook you'll reach for time and time again for those memorable moments. You'll find quick meal solutions, food to lift the spirits, fuel for hungry bellies and feasts for friends.Let Nadiya's recipes fill your home with memories, just as they do hers.'She baked her way into our hearts and hasn't stopped since' Prima*SHORTLISTED FOR A NATIONAL BOOK AWARD*
£19.80
World Scientific Publishing Co Pte Ltd Tales From My First 90 Years
Alpha C Chiang, a renowned economist, and Professor Emeritus of Economics at the University of Connecticut, is best-known for his classic textbook — Fundamental Methods of Mathematical Economics.In this memoirs, he tells the entertaining, scary, embarrassing, glorifying and surreal tales that colored his life.On the academic side, Alpha describes in detail his scholastic journey, including why and how he created one of the most popular books on mathematical methods in economics, as well as the experiences of his teaching career. On the nonacademic side, he describes his ventures into his many hobbies, the spices of his life, including Chinese opera, ballroom dancing, painting and calligraphy, photography, piano, music composition, playwriting, and even magic. Such tales round out the depiction of a colorful life.What's behind his unusual name, Alpha? What schooling disaster tripped him at a young age? What surreal occurrence did he experience at a cliff at age 8? What major miracle changed his family? How did he become a loan shark when he was a graduate student at Columbia University? What Hollywood glamour star mysteriously materialized within inches of him when he was working on a TV show in his student days? How did he conquer a serious phobia and eventually become an acclaimed professor? What motivated his writing of his celebrated book? And what funny, embarrassing, and memorable events occurred in his teaching career?This book is a unique story about a unique life.
£120.00
Quarto Publishing Group USA Inc Homemade Sausage: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home
The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more! Finally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like: - Tomato Meat Sauce with Italian - Breakfast Pinwheels - Bangers and Mash - Bratwurst with Sauerkraut and Mustard - Jambalaya with Andouille - Hot Chicken Sausage Sandwich - Chorizo Torta - Merguez with Couscous - Boudin Balls - Cotechinno and Lentils - Italian New Years Dish - Beer-Braised Bratwurst with whole grain mustard and sauerkraut - Roasted Currywurst with spatzle and braised cabbage - Grilled Kielbasa with Roasted Potatoes and Chimichurri Sauce
£17.99
Hodder & Stoughton The Little French Recipe Book: the heartwarming and emotional story of a son's quest to discover his father's final secrets
'A magnificent love story, to be savoured like a delicious meal' Le ParisienFor fans of Antoine Laurain, When All is Said and Julie and Julia comes this emotional and heartwarming story of love between a father and son, told through their shared passion for food.For thirty years, Julien has lived with the question as to why his mother, Helene, suddenly walked out on him and his father - and why his father Henri refused to ever speak of her again.Now, as he sits by his father's bedside preparing to say goodbye, Julien remembers his father's long-lost notebook: a gift from Helene in which he jealously kept the recipes that made him the renowned chef of the Relais Fleuri restaurant.Julien is determined to find this last link to the father he so fiercely loves, and the mother he has never forgotten. But can the secrets to his father's cooking finally help him understand the other secrets Henri has kept all these years?Readers love The Little French Recipe Book'Rich, scrumptious, bittersweet, The Little French Recipe Book is a wonderful novel dipped in a mix of nostalgia, love, and secrets' Meggy'Heartwarming and a beautiful trip down memory lane' Jacky'A poignant and heartwarming book that kept me hooked and crave the food described' Anna Maria'My mouth positively watered with the descriptions of the food . . . If you have already discovered the novels of Antoine Laurain you will love this as well' Linda'What a treat for all lovers of French cooking, a vivid story with the bonus of lovely recipes spiced with a twist of mystery' Joan
£9.04
Gooseberry Patch Slow-Cooker Recipes: Easy-to-make homestyle meals with slow-simmered flavor!
Now in paperback.Don’t you just love the savory flavors that only long slow-cooking can create? On busy days when fast food seems like the only answer, here’s our secret…put a slow cooker to work! In Slow-Cooker Recipes, you’ll find all the delicious dishes your family craves…Homestyle Pork Chops & Gravy, Creamy Chicken & Noodles and Fix & Go Swiss Steak. Sweet & Spicy Country Ham will bring back fond memories of Sunday dinner at Grandma’s. For the holidays, Roasted Tom Turkey and Harvest Pecan Sweet Potatoes will make you thankful that the slow cooker did all the work! There are simmering soups like Corny-Bacon Chowder to warm you right up on a chilly day. We’ve provided scrumptious sides like Cinnamon Spiced Applesauce and German Potato Salad too. They’re all so easy with a slow cooker…just pop in the ingredients and return hours later to enjoy a hearty meal! You’ll get parties off to a great start with hot appetizers like Bacon-Horseradish Dip and Aunt Becky’s Smokey Sausages. Feed a hungry crowd with sandwiches stuffed with tender French Dip or Apple Pork BBQ…yum! And for everybody’s sweet tooth, we’ve rounded up fabulous warm, comforting desserts like Hot Fudge Spooncake and even a Slow-Cooked Apple Pie. So get out your trusty slow cooker and fill ’er up! 238 Recipes.
£8.22
Dialogue XOXO, Cody: An Opinionated Homosexual's Guide to Self-Love, Relationships, and Tactful Pettiness
The beloved Peloton instructor chronicles his journey from small-town North Carolina to New York City stardom in an empowering story that reveals his secret to success: not taking yourself-or life-too seriously.Cody Rigsby has a lot of opinions: Kevin is the hottest Backstreet Boy; grape jelly is a crime against nature; if you wear flip-flops in New York City, you do not love yourself. But if there is one opinion-one truth-that he holds above all others, it's that we shouldn't let the fear of looking stupid or being judged hold us back from living our best lives.Cody didn't always feel this way. In XOXO, Cody, he opens up about his journey toward accepting himself, from growing up gay and poor in the South to his migration to New York City, where he went from broke-ass dancer to fitness icon. He intimately details what it was like to lose both his father and best friend to addiction and how he began to repair his relationship with his mom as an adult. He recounts his time working at a nightclub on the Lower East Side and his decision to audition for Peloton on a whim, and dishes about competing against Sporty Spice on Dancing with the Stars.With raw and inspiring stories about learning how to handle the scary sh*t, XOXO, Cody is a bold and heartfelt reminder that sometimes laughing at yourself is the best medicine. Remember: It ain't that deep, boo.
£20.00
Orion Publishing Co Zaika: Vegan recipes from India
AS FEATURED ON THE OBSERVER '20 BEST FOOD BOOKS OF 2019''Veggies like you've never seen them before - Romy is a genius' Jamie Oliver'Romy cooks with complete heart and joy - her recipes are full of flavour, comfort and story. Everyone who loves vegetables will love this' Melissa Hemsley_________Delicious vegan recipes celebrating the zaika or 'flavours' of Indian cooking that bring a renewed spiced excitement to plant-based food.With a foreword by the Observer Food Monthly's editor, Allan Jenkins, ZAIKA celebrates the very best of Indian vegan cooking. With over 100 innovative and exciting curries, side dishes and drinks, vegan recipes have never been so inviting.Inspired by her heritage, Romy Gill has expertly written a recipe collection that delivers incredible flavour and is simple to make. These dishes can be made in a hurry for a quick supper or leisurely at the weekend. Most importantly, they are a celebration of great plant-based food and a timely reminder of the benefits of a vegan diet - both for our health and our planet.Fresh and original, this cookbook is a must-have for vegan and non-vegans alike._________'Romy's supreme skills as a chef are all tied into her generosity of soul. Now she's spreading the luck in her first book - I can't wait to cook from it' Sheila Dillon, BBC Radio 4'Romy's food is bold like her personality! Incredible flavours full of flair and zing. I'm a huge fan of Romy and her pop up are always sell out' Ching He Huang
£20.00
Watkins Media Limited How to Grow Your Family: From pregnancy to new parents - one meal at a time
WINNER OF THE HEALTH & WELLBEING AWARD FOR BEST HEALTHY COOKBOOK 2022! A healthy, happy family is grown around the kitchen table. Social media’s favourite foodie father Adam Shaw shares his delicious, budget-friendly recipes to take you from pregnancy through to parenthood, all while bringing fun and flavour back to the table. Whether you’re newly expecting or already have a growing clan, ditch old-fashioned books that focus on what you can’t eat. Enjoy what you can eat, and share every exciting moment together! Over 110 yummy, global and nutrient-rich dishes to nurture and bring joy from the first trimester right through to toddlerhood: ramen, jambalaya, poke, tagines, Thai curry, tacos and more Vegan, vegetarian and pescatarian options cater for everyone Energy-rich meals to get you through the fog of new parenthood and one-handed snacks for when you can’t put baby down Weaning and first food guidance to give you the confidence to safely and successfully introduce your newest recruit to the world of food Baby friendly, nutritious pram snacks for baby on-the-go, from veg-packed muffins and rostis to gently spiced fritters and falafel One dish for the whole family: Save time, money and sanity with traybakes, batchcooks and one-pots, delicious for baby and parents Fully approved by a qualified nutritionist: You can be certain your growing family is getting exactly what they need to thrive
£17.09
Anness Publishing Vegan Kids: Tasty, healthy meat-free meals: 100 recipes everyone will love
Vegan eating isn't a new cookbook trend, but this book is different, aimed directly at children and teens, who are often more committed to changing the world by their actions. Although there are vegan cookbooks by tattooed tough guys, beautiful health-bunnies, nutritional gurus and eco warriors, few address the problem that most kids don't like to eat their kind of food. Eating interesting and healthy vegan food is easier for adults, with time to prepare and more-sophisticated tastebuds that relish the fusion of spices and flavours (and vegetables). Feeding kids is often a challenge, and veganism adds an extra twist. Many children and teenagers are making this dietary choice, but still demand food that they like to eat. For the cook, the need is for dishes that are feasible to put together, day in day out, and yet fulfil requirements for health and nutrition. This book makes it possible: yummy, accessible food that has kid-appeal, is healthy, and not too time-consuming either. These are recipes for the dishes that we know kids want to eat, vegan or not. Some might not like pasta with wet (or dry) sauce, some may object to relishes on their burgers, or too-spicy stir-fries, or just to roasted veg – but we guarantee there will be something here they like: tikka-style tofu wrap; spag veganese; ‘no-fish’ and chips; sticky tofu noodles; chocolate cake; it’s-not-cheesecake. Eating a balanced diet is important for all of us, not just for children and teenagers (and students), and now is the best time to enjoy cooking up some healthy, delicious recipes with everyday appeal. Happy vegan eating!
£15.00
Thames & Hudson Ltd India: A History in Objects (British Museum)
An authoritative visual history of one of the world’s oldest and most vibrant cultures, drawing on South Asian art and artefacts from prehistory to the present. Arranged chronologically, and abundantly illustrated with expertly selected objects, this superb new overview connects today’s India with its past. Early chapters uncover prehistoric objects from 1.5 million years ago, examine artefacts from the Indus Civilization, and follow the emergence and transmission of Buddhism, Jainism, Hinduism and Sikhism, as well as the incoming religions of Zoroastrianism, Islam and Christianity. During the medieval era, skills related to temple-building and sculpture-production in stone and bronze developed. From this remote period up to the present day, pilgrimage has been an important part of the spread of social, political and religious ideas. With the rise of the Mughals, the last Muslim dynasty of India, India once more became a leading economic power. The development of a distinct Mughal style can be traced in paintings, hardstone carving and metalwork. Following the advent of Europeans in India in the early Mughal period, trade in spices, textiles and other luxury goods increased. Later, in the 19th century, under British rule, much of South Asia became part of a national and international trade complex that saw Indian goods exported throughout the world. Modernism and political independence in the 20th century saw the fresh assertion of Indian culture through cinema, dance and music. An extraordinary range of history and culture is presented here, from the splendour of dynastic empires to the rural, and tribal life of the subcontinent. This is a compelling visual history of some of the world’s oldest cultures.
£27.00
Dorling Kindersley Ltd Australian Women's Weekly Healthy Eating: Balanced, Nourishing Everyday Recipes
DK brings you a curated collection of creative and healthy recipes from The Australian Women's Weekly. The Australian Women's Weekly (AWW) is one of the most popular collections of cookbooks in Australia, with each book covering a diverse range of cuisines, helping you to create balanced and healthy meals each and everyday, without compromising on flavour!A must-have volume for anyone seeking healthy, delicious and fuss-free recipes without slaving away in the kitchen all day! From light bites to sweet treats, whether it's feeding a crowd or creating simple snacks, this all-encompassing cookbook has something for everyone to enjoy. Sure to get your taste buds tingling, this quick cookbook promises:-Over 90 nutritious recipes, triple-checked by AWW's external recipe testers-Easily accessible and readily available ingredients in all markets-Stunning photography to complement each and every recipe -Recipes accompanied by a nutritional breakdown to summarise the amount of calories, carbohydrates, protein and fat per servingThe ideal gift for people seeking quick fuss-free access to revolutionary recipes from the latest lifestyle trends, or those simply wishing to improve their palates and be more adventurous in the kitchen, this no fuss family cookbook is sure to help you spice up your meals, savour the taste, and skip the added sugar! With over 70 million global sales since their first published book, and a fantastic 543,000 followers on Facebook, it's no wonder Australian Women's Weekly is one of the world's best-selling collections of cookbooks! At DK, we believe in the power of discovery. So why stop there?Discover a plethora of patisserie favourites with Australian Women's Weekly - Desserts, or indulge in bread, biscuits and baked goods with Australian Women's Weekly - Baking.Your taste-buds are sure to thank you for it!
£16.99
HarperCollins Publishers Mother Tongue: Flavours of a Second Generation
WINNER OF THE JANE GRIGSON TRUST AWARD ‘Amazing, original, boundary breaking.’ Diana Henry ‘One of the most gleeful cookbooks of 2023.’ Stylist Magazine ‘His recipes have a dynamism that is genuine, personal and flavour-led… dazzling and yet warmly inviting.’ Nigella Lawson With recipes for everything from Coconut Crab Crumpets to Kasundi Keema Lasagne Rolls, award-winning food writer Gurdeep Loyal celebrates the hybrid third-culture cooking of second-generation migrants around the world today. Born in Britain to Indian parents, Gurd felt constantly pulled by the clashing expectations of both cultures. But through his passion for food and cooking he was able to embrace the delicious contradictions of his plural British Indian identity. In Mother Tongue he explores his culinary upbringing that combined ‘authentic’ home-cooked Punjabi food, with ‘inauthentic’ curry-house Tikka Masalas, the Western foodie cannon, and a wanderlust for travel in pursuit of flavour. What results is a flavour amplified intercultural cuisine, that is a delicious culinary self-expression of his second-generation experience of the world today. Gurdeep serves up over 100 knock-out recipes, including a mouth-watering Miso-Masala Fried Chicken Sando, Sweet Chilli-Gunpowder Roasted Cauliflower, Desi Kofta Meatballs with Sticky Mango-Lime Tomatoes and Chocolate-Orange Jalebis, all combined with expert know-how on building, blending, and remixing global flavour combinations. Mother Tongue is bursting with vibrantly spiced, colourfully flavour-forward recipes for home-cooks to explore and be inspired by every day.
£23.40
Hardie Grant Books Ho Jiak: A Taste of Malaysia
Ho Jiak is a cookbook that takes readers on a journey to chef Junda Khoo’s homeland of Malaysia and showcases the unique cuisine through more than 100 staple recipes, from street food classics to homestyle cooking with soul. Starting with simple, budget-friendly meals to make in 15 minutes, Khoo shows us how to make all the classic Malaysian dishes from hawker and street food classics like poached, juicy Hainan chicken and crimson bowls of curry laksa, to home-style recipes, like deep-fried, curried chicken and snacky loh bak (five spice pork rolls) and more. But it’s not just the classics that we discover in this book, Khoo also introduces us to nourishing homecooked Malaysian dishes, which aren’t commonly served in eateries outside of Malaysia. Think lotus roots steeped in a pork bone broth and fried bee hoon – a smoky, umami vermicelli noodle dish. The recipes in this book are made up of dishes Khoo serves at Ho Jiak Town Hall, a hatted-venue named as one of Australia’s best restaurants by Gourmet Traveller, as well as food from the streets of Malaysia and recipes Khoo makes for his children, which were passed down to him from his beloved amah (grandmother). Khoo has no culinary training, but his food has so much heart that he now owns one of the best restaurants in Australia. Ho Jiak, translating to ‘good eats’, is Khoo’s modern interpretation of Malaysian cuisine that is steeped in tradition and full of heart. It is a must-have for any foodie wanting to expand their repertoire and for any lover of Malaysian cuisine.
£25.20
Brewers Publications Gose: Brewing a Classic German Beer for the Modern Era
Explore the sensation of tart, fruity and refreshing Gose-style beers, popular in Germany centuries ago and experiencing a renaissance today. Follow the development of this lightly sour wheat beer as it grew, then bordered on extinction, before surging into popularity due to the enthusiasm and experimentation of American craft brewers. Gose explores the history of this lightly sour wheat beer style, its traditional ingredients and special brewing techniques. Discover brewing methods from the Middle Ages and learn how to translate them to modern day beer. Learn about salinity, spices, and lactic acid as you experiment with Gose recipes from some of the best-known craft brewers of our time. This refreshing journey captures the innovation and experimentation that is occurring within the style and help you brew your own Gose-style beers."There is more to Gose than just coriander and salt. Fal Allen reveals its rich history while giving the reader an in-depth introduction to both modern and historic Gose-style beers, their ingredients, and their quirks. Follow Gose on its journey from the imperial city of Goslar into the Gosenschaenke of Leipzig and on to craft breweries in the US and the world." --Benedikt Rausch, Wilder Walt, wilder-wald.comFal takes us on a Dickensian journey through time, detailing what was, what is, and what may become of our beloved and mostly misunderstood Gose. Fal covers the depth and breadth of brewing Gose, with tips, cleaver tricks, and tasty anecdotes along the way. Whether you're a beer newbie or a master brewer, this book is required reading for all." --Kristen England, Head Brewer, Bent Brewstillery
£14.99
HarperCollins Publishers Inc Pig Beach BBQ Cookbook: Smoked, Grilled, Roasted, and Sauced
“I love Matt and Shane and the rest of the gang at Pig Beach. It’s not Father’s Day for me and my family if I’m not chowing down on some Pig Beach BBQ. Now, with this book, every day can be a Pig Beach Father’s Day. You’re welcome, America.”-Al Roker, Weatherman/Co-Anchor on NBC’s Today ShowA delicious deep dive into the world of barbecue from the celebrated chefs behind the popular restaurants Pig BeachMatt Abdoo and Shane McBride cut their teeth preparing three-star Italian and French cuisine, but in their spare time, what they really loved cooking (and eating) was barbecue. Eventually, they traded in their Michelin star kitchens for a smoker and opened their dream restaurant: a laid-back eatery that pays homage to the culinary traditions of American BBQ but isn’t afraid to experiment with worldly influences.Now, you can master Matt and Shane’s smoky meats and championship-winning sauces at home. With more than 50 mouthwatering recipes, Pig Beach BBQ Cookbook includes everything from traditional favorites like buffalo wings and smoked beef brisket, to groundbreaking new dishes like Mojo-Marinated St. Louis Ribs and Secret Spice Pecan Candied Bacon.An essential read for every at-home pitmaster, Pig Beach BBQ Cookbook is also a definitive barbecue tour of the United States. By sharing tricks of the trade from experts in every region, it explains once and for all how North Carolina ’cue differs from Texas ’cue, and teaches you how to recreate those distinct and delicious flavors no matter where you live.
£25.00
Chronicle Books Edibles: Small Bites for the Modern Cannabis Kitchen
Bring a new herb into your kitchen with this tasty unique collection of recipes for bite-sized, low-dose sweet and savory cannabis edibles. This cookbook ventures boldly beyond pot brownies with delicious and unique baked confections as well as innovative savory treats. Designed for bakers and cooks of all skill levels, Edibles: Small Bites for the Modern Cannabis Kitchen includes simple recipes like spiced superfood truffles and roasted beet hummus, alongside more advanced recipes like artisanal marshmallows and Gruyére & green garlic gougéres—all brought to life with vibrant photography. Complete with instructions for creating master ingredients such as canna butters, oils, honey, and maple syrup, as well as information on dosage and portions and the science of cannabis, this book gives cannabis newbies and connoisseurs alike the info they need to create an easy, safe, and delicious edibles experience.• Unique recipes for beginner and advanced cannabis bakers• Contains detailed information on correct dosage and portions• Provides tips, tricks and tools of the tradeHua is the founder and chief confectioner of the popular gourmet edibles line, Mellows.Carroll is executive chef and cofounder a dining pop-up, Cannaisseur Series, which hosts curated cannabis and culinary experiences, events, and workshops. Those who like The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for Sweet and Savory Edibles, Bong Appétit: Mastering the Art of Cooking with Weed, and Marijuana Edibles: 40 Easy and Delicious Cannabis-Infused Desserts will want this cookbook in their collection. • Delightful addition to any foodie’s book shelf• Thoughtful gift for anyone who enjoys edibles and cooking or baking with marijuana• Cookbook collectors will appreciate the unique recipes
£13.49
Quarto Publishing Group USA Inc DIY Bitters: Reviving the Forgotten Flavor - A Guide to Making Your Own Bitters for Bartenders, Cocktail Enthusiasts, Herbalists, and More
Make your own bitters at home to enhance your medicine cabinet, and your bar. Used since the Middle Ages, bitters are made by combining various plant botanicals and/or spices with 100-proof alcohol and letting them sit until the bitter and medicinal qualities have been extracted. Just a small amount of the resulting liquid can then be used to stimulate the digestive system and promote healthy digestion. This is why “apertifs” and “digestifs” are so popular—both then and now!DIY Bitters is a how-to guide that explores the history and health benefits of bitters, and shows you how to make your own bitters at home, to be used alone or in cocktails, tonics, and even main meals. Herbalists Jovial King and Guido Mase, owners of the bitters company Urban Moonshine, teach you how to make recipes that range from Classic Digestive Bitters and “Angostura” Bitters to more innovative bitters like Cacao After-Dinner Mints and Kava-Ginger Pastilles.You can even find a guide for creating your own unique flavors from the plants and ingredients you have on hand. Some of the other recipes include: Angelica Elixir Bitter Ginger Syrup Hazelnut Hearth Bitters Rose Bitter Pastilles Chamomile Bitters Allergy Bitters Immune Bitters Nerve Bitters Sleep Bitters You’ll also find profiles for an array of plant ingredients, from Agrimony to Yellow Dock, with all the details necessary to craft a formula that is truly a work of art. Listed alphabetically by common name, each species description covers history and lore, flavor profile, chemistry and extraction, and medicinal activity. Whether enjoyed as an apertif, digestif, or as a remedy to settle an upset stomach, bitters are back!
£19.80
Hodder & Stoughton One Pot: Three Ways: Save time with vibrant, versatile vegan recipes
Put flavour and flexibility at the heart of your kitchen with Rachel Ama's One Pot: Three Ways.Rachel Ama is reframing vegan cooking. Create a veg-packed centrepiece dish in one pan/pot/tray and choose from three creative and flavoursome ways to either serve it up with just a few ingredients or transform it into something else entirely. The options are endless - level up your leftovers and create a new feast each day, scale portions up or down, cook all three serving options for a vegan feast with friends, or freeze leftovers to refresh later when you're strapped for time - whatever you choose, this way of cooking will help you have dinner part-ready-and-waiting, making plant-based eating feel even more achievable every day. Transform or serve Peri Peri Mushrooms with: 1. Peri Peri Pittas2. Potato Wedges & Slaw3. Peri Peri Charred Sweetcorn Salad BowlsServe up or refresh Caribbean Curried Jack into:1. Coconut Rice & Coleslaw2. Coconut Flatbreads with Tomato & Red Onion Salad3. Caribbean Patties with Orange & Avocado SaladRachel creates her recipes by moving through 'stations' in the kitchen, weaving together fresh ingredients, pantry staples, and, most importantly, the 'flavour station', where she adds spices, dried herbs and those all-important sauces to really bring each dish to life. So pick up Rachel's handy tips to help you live a vegan lifestyle simply and deliciously.
£19.80
Little, Brown Book Group The Devil and the Deep Blue Sea: Prepare to swoon with this delicious enemies to lovers romance!
Sand, sea and stuck . . . with your ex-boyfriend's grumpy brother in paradise. The Devils series is a sexy blend of spice, romance and grumpy men. Prepare to laugh, swoon and cry . . . perfect for fans of Christina Lauren and Emma Chase. ---You don't really know a guy until you've vacationed with him ...When Drew Wilson's ex-boyfriend Joel "Six" Bailey asks her to go on his family trip to Hawaii with him just as her life is falling apart, she decides it's the perfect time to give him another chance.The hitch? The Bailey family includes Six's rude older brother, Joshua-a hot-nerd doctor who has hated Drew since the moment they met and once suggested she'd steal the family silver.Drew is determined to win the Baileys over and give this thing with Six a fair shot...but Joshua is making that difficult. Not simply because he is in her way at every turn, but because-as one tropical adventure leads to the next-she's beginning to wonder if obnoxious, odious Joshua might be theReaders can't get enough of The Devil and the Deep Blue Sea 'You will swoon, you will feel every emotion and you will love every word written by O'Roark.'⭐ ⭐ ⭐ ⭐ ⭐'Enemies to lovers perfection.'⭐ ⭐ ⭐ ⭐ ⭐'A beautiful story of hate to love that not only had us exploring tropical islands and continents, but also the emotions that come with finding something special in most the unexpected way. It was compelling, heartfelt, unputdownable. '⭐ ⭐ ⭐ ⭐ ⭐'I devoured it in one sitting.'⭐ ⭐ ⭐ ⭐ ⭐
£9.99
Octopus Publishing Group Hamlyn All Colour Cookery: 200 Slow Cooker Recipes: THE MUST-HAVE COOKBOOK WITH OVER ONE MILLION COPIES SOLD
**THE BESTSELLING SLOW COOKER BOOK IN THE MARKET WITH OVER 1 MILLION COPIES SOLD** For those on the go, it can be tricky to find the time and energy to prepare healthy home-cooked meals. However, with a slow cooker, you can make sure you have tasty, nourishing dishes every day of the week. Requiring only minimal preparation, a slow cooker will cook your ingredients throughout the day or overnight, producing a delicious meal that is ready to eat as soon as you are.From the trusted Hamlyn All Colour Cookery series, this cookbook provides over 200 unfussy, low-cost recipes for you to enjoy, with tasty ideas for breakfast and light bites, meat and fish dishes, vegetarian meals and easy desserts. Whether you want to batch-cook lunch for the week or prep your dinner in the morning so it's ready by the evening, your slow cooker will help you save on costs, plan your meals and steer clear of convenience food - all with very little effort.CONTENTS INCLUDES:Breakfasts & Light BitesEggs en Cocotte with Salmon; Banana & Cinnamon Porridge; Gingered Sweet Potato SoupMeat, Poultry & GameSlow-braised Pork with Ratatouille; Sun-dried Tomato & Chicken Pilaf; Spiced Meatballs with Dill SauceFish & SeafoodSalmon in Hot Miso Broth; Macaroni with Smoked Haddock; Tuna ArrabbiataVegetablesMushroom & Walnut Cobbler; Green Bean Risotto with Pesto; Pumpkin & Parmesan GnocchiDesserts, Drinks & PreservesDark Chocolate & Coffee Pots; Chillied Tomato & Garlic Chutney; Mulled Cranberry & Red Wine
£7.15
Bloomsbury Publishing PLC Zaitoun: Recipes and Stories from the Palestinian Kitchen
A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine ‘A moving, hugely knowledgeable and utterly delicious book’ Anthony Bourdain 'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi 'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it’s a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool – the plump Palestinian couscous – in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.
£23.40
Oxford University Press Inc The Silk Road: A New History
The Silk Road is as iconic in world history as the Colossus of Rhodes or the Suez Canal. But what was it, exactly? It conjures a hazy image of a caravan of camels laden with silk on a dusty desert track, reaching from China to Rome. The reality was different, and far more interesting, as revealed in this new history. In The Silk Road, Valerie Hansen describes the remarkable archaeological finds that revolutionize our understanding of these trade routes. For millennia, key records remained hidden--often deliberately buried by bureaucrats for safe keeping. But the sands of the Taklamakan Desert have revealed fascinating material, sometimes preserved by illiterate locals who recycled official documents to make insoles for shoes or garments for the dead. Hansen explores seven oases along the road, from northwest China to Samarkand, where merchants, envoys, pilgrims, and travelers mixed in cosmopolitan communities, tolerant of religions from Buddhism to Zoroastrianism. Hansen notes that there was no single, continuous road, but a chain of markets that traded between east and west. China and the Roman Empire had very little direct trade. China's main partners were the peoples of modern-day Iran, whose tombs in China reveal much about their Zoroastrian beliefs. Hansen writes that silk was not the most important good on the road; paper, invented in China before Julius Caesar was born, had a bigger impact in Europe, while metals, spices, and glass were just as important as silk. Perhaps most significant of all was the road's transmission of ideas, technologies, and artistic motifs. The Silk Road is a fascinating story of archeological discovery, cultural transmission, and the intricate chains across Central Asia and Southeast Asia.
£27.49
Bloomsbury Publishing PLC River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them
‘Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them’ Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd’s pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us – all brought to life by Simon Wheeler’s atmospheric photography, and Michael Frith’s evocative watercolour illustrations.
£36.00
Dorling Kindersley Ltd The Sicily Cookbook: Authentic Recipes from a Mediterranean Island
Get a taste of the unique fusion of flavours that Sicilian food has to offer!?Packed with more than 70 Sicilian recipes, all accompanied by evocative food photography from the island, this Italian cookbook will bring the Mediterranean sunshine into your kitchen.Discover authentic Italian cooking at its finest with this Sicilian recipe book. Here's what's inside:- More than 70 Sicilian sweet and savoury recipes, from Pasta Alla Norma, grilled octopus, and Sicilian baked sausage to arancini with tuna, Jerusalem artichokes with black lentils, and Sicilian orange bread- Recipes include appetisers, main courses, individual dishes, side dishes, desserts, and drinks- Easy-to-follow cooking instructions with preparation times- Stunning full-page food photography with atmospheric scenes of Sicilian architecture and landscapes- Features on local chefs, food developers, and producersEmbark on a culinary trip of a lifetime with Sicilian cook, writer and photographer, Cettina Vicenzino. While only a few miles from Italy, Sicily's heritage is proudly distinct from that of the mainland, favouring dishes packed with spices, citrus fruits, cheeses, olives, tomatoes, aubergines, and seafood.Bring the food of Sicily to your table with recipes ranging from smoked tuna to pasta with Trapani pesto. This Sicilian cookbook features three strands of Sicilian cooking - Cucina Povera (peasant food), Cibo di Strada (street food), and Cucina dei Monsù (sophisticated food). It also includes profiles of local chefs and food heroes.Whether you're a lover of Italian and Sicilian food or want to explore the Mediterranean diet, The Sicily Cookbook will be sure to hit the spot!
£17.99
She Writes Press Justice is Served: A Tale of Scallops, the Law, and Cooking for RBG
“The book is a romp from cover to cover—and, just like a great meal, left me ready for more.” —Karen Shimizu, Executive Editor, Food & WineWhen Leslie Karst learned that her offer to cook dinner for Supreme Court Justice Ruth Bader Ginsburg and her renowned tax law professor husband, Marty, had been accepted, she was thrilled—and terrified. A small-town lawyer who hated her job and had taken up cooking as a way to add a bit of spice to the daily grind of pumping out billable hours, Karst had never before thrown such a high-stakes dinner party. Could she really pull this off? Justice Is Served is Karst’s light-hearted, earnest account of the journey this unexpected challenge launched her on—starting with a trip to Paris for culinary inspiration, and ending with the dinner itself. Along the way, she imparts details of Ginsburg’s transformation from a young Jewish girl from Flatbush, Brooklyn, to one of the most celebrated Supreme Court justices in our nation’s history, and shares recipes for the mouthwatering dishes she came up with as she prepared for the big night. But this memoir isn’t simply a tale of prepping for and cooking dinner for the famous RBG; it’s also about how this event, and all the planning and preparation that went into it, created a new sort of connection between Karst, her partner, and her parents, and also inspired Karst to make life changes that would reverberate far beyond one dinner party. A heartfelt story of simultaneously searching for delicious recipes and purpose in life, Justice Is Served is an inspiring reminder that it’s never too late to discover—and follow—your deepest passion.
£13.76
Anness Publishing Coffee: A Book of Recipes
This is a book of recipes. It is a delightful introduction to the versatility of coffee with 30 mouthwatering recipes. You can choose from classic teatime treats such as Mocha Sponge Cake, Coffee Profiteroles or Walnut and Coffee Slice or delight your guests with mouthwatering hot and cold desserts such as Baked Coffee Custards, Chocolate and Coffee Pudding, Maple Coffee and Pistachio Bombe, or Coffee Granita. You can indulge yourself in delicious souffles, hot puddings, iced desserts, soothing drinks and melt-in-the-mouth cakes and bakes. It includes a guide to the types of coffee, buying and making coffee and how to use it in recipes. It is beautifully illustrated with over 100 photographs of each finished dish, plus charming artworks. A nutritional breakdown for each recipe will help with dietary planning. Coffee is a wonderfully rich and versatile ingredient, bringing a unique touch of sophistication to even simple cakes and bakes. The family will love Mississippi Coffee Cake and Coffee Sponge Drops, while at coffee - or tea-time - your guests will adore classic treats such as Coffee Biscotti, Mocha Viennese Swirls, or a slice of Cappuccino Coffee Cake. If you are entertaining, there are ideas here to combine coffee with complementary ingredients such as cream, chocolate, alcohol and spices to produce delicious indulgencies such as Tiramisu, Irish Coffee Cheesecake, Coffee and Cardamon Zabaglione and Chocolate Coffee Truffles. There are also many coffee drinks to try including Cinnamon Iced Coffee, Coffee Milkshake and Coffee Chocolate Soda. With an introduction to guide you through the different types of coffee and how to brew it properly, and illustrated throughout with beautiful photographs and artworks, this delightful collection of coffee recipes can't fail to please you and your guests.
£6.52
John Wiley & Sons Inc Introduction to Electromagnetic Compatibility
INTRODUCTION TO ELECTROMAGNETIC COMPATIBILITY The revised new edition of the classic textbook is an essential resource for anyone working with today’s advancements in both digital and analog devices, communications systems, as well as power/energy generation and distribution. Introduction to Electromagnetic Compatibility provides thorough coverage of the techniques and methodologies used to design and analyze electronic systems that function acceptably in their electromagnetic environment. Assuming no prior familiarity with electromagnetic compatibility, this user-friendly textbook first explains fundamental EMC concepts and technologies before moving on to more advanced topics in EMC system design. This third edition reflects the results of an extensive detailed review of the entire second edition, embracing and maintaining the content that has “stood the test of time”, such as from the theory of electromagnetic phenomena and associated mathematics, to the practical background information on U.S. and international regulatory requirements. In addition to converting Dr. Paul’s original SPICE exercises to contemporary utilization of LTSPICE, there is new chapter material on antenna modeling and simulation. This edition will continue to provide invaluable information on computer modeling for EMC, circuit board and system-level EMC design, EMC test practices, EMC measurement procedures and equipment, and more such as: Features fully-worked examples, topic reviews, self-assessment questions, end-of-chapter exercises, and numerous high-quality images and illustrations Contains useful appendices of phasor analysis methods, electromagnetic field equations and waves. The ideal textbook for university courses on EMC, Introduction to Electromagnetic Compatibility, Third Edition is also an invaluable reference for practicing electrical engineers dealing with interference issues or those wanting to learn more about electromagnetic compatibility to become better product designers.
£107.00
Octopus Publishing Group Samarkand: Recipes and Stories From Central Asia and the Caucasus
Winner of the Guild of Food Writers Food and Travel Award 2017'This is a book to delight food lovers, travel hounds and history buffs alike.' The Telegraph'As an armchair traveler, I was led by Caroline Eden's firsthand account of journeys to the Uzbek city of Samarkand and other exotic destinations, then lured into the kitchen by Eleanor Ford's fine recipes' New York Times'A particularly expansive and ambitious example of the genre. Imagine a Lonely Planet guide to Uzbekistan and beyond, with a hundred recipes.' LA Times'I am LOVING it! So interesting to see so many familiar but also lesser known recipes! Beautiful pictures too! Love the styling! Love it!' Sabrina GhayourOver hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook. An array of delicious dishes will introduce the region and its different ethnic groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish - along with a detailed introduction on the Silk Road and a useful store cupboard of essential ingredients. Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Palov with Barberries, Pomegranate and Quince, Curd Pancakes with Red Berry Compote and the all-important breads of the region. And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon's Throne, you will be charmed and enticed by this region and its cuisine, which has remained relatively untouched in centuries.
£25.20
Penguin Books Ltd 10 Minutes 38 Seconds in this Strange World: SHORTLISTED FOR THE BOOKER PRIZE 2019
SHORTLISTED FOR THE BOOKER PRIZE 2019'Expect vibrant, vivid and eye-opening descriptions of Middle Eastern life propelled by a tender storyline, all in Shafak's haunting, beautiful and considered prose' Vanity Fair'Incredibly sensuous and poetic and evocative' Pandora Sykes'Richly uplifting... truly beautiful writing' Nicola Sturgeon'In the first minute following her death, Tequila Leila's consciousness began to ebb, slowly and steadily, like a tide receding from the shore...'For Leila, each minute after her death recalls a sensuous memory: spiced goat stew, sacrificed by her father to celebrate the birth of a yearned-for son; bubbling vats of lemon and sugar to wax women's legs while men are at prayer; the cardamom coffee she shares with a handsome student in the brothel where she works. Each fading memory brings back the friends she made in her bittersweet life - friends who are now desperately trying to find her . . .'Simply magnificent, a truly captivating work of immense power and beauty, on the essence of life and its end' Philippe Sands'Elif Shafak brings into the written realm what so many others want to leave outside. Spend more than ten minutes and 38 seconds in this world of the estranged. Shafak makes a new home for us in words' Colum McCann 'Elif Shafak's extraordinary 10 Minutes, 38 Seconds in this Strange World is a work of brutal beauty and consummate tenderness' Simon Schama'A rich, sensual novel... This is a novel that gives voice to the invisible, the untouchable, the abused and the damaged, weaving their painful songs into a thing of beauty.' Financial Times'One of the best writers in the world today' Hanif Kureishi 'Haunting, moving, beautifully written. A masterpiece' Peter Frankopan 'Extraordinary' Guardian'Life-affirming' Stylist*** ELIF SHAFAK'S NEW NOVEL, THERE ARE RIVERS IN THE SKY, IS AVAILABLE FOR PRE-ORDER NOW ***
£9.99
Running Press,U.S. Let's Stay In: More than 120 Recipes to Nourish the People You Love
If the idea of entertaining makes you feel faint, but quality time with your loved ones seems to be ever in short supply, one great meal can make a difference. Ashley Rodriguez has built a career and a life of sharing food: in restaurants, in her home, and in her cooking classes. She credits regular sit-down meals with bringing the joy and closeness to her relationships with neighbors, family, and friends, and wants to demystify the shared table for other families. Let's Stay In evokes coziness, closeness, and the building blocks of relationship-building; in a similar way, Ashley's first book, Date Night In, prioritized a couple's quality time together with regular at-home date nights, giving readers a night to cherish each other at a table for two. Her second book extends the table to accommodate everyone at doable, delicious dinners you can serve year-round. Imagine meals suitable for any time of day, and any kind of crowd: Breakfasts of Red Lentil and Chickpea Stew with Poached Eggs, Breakfast BLTs, and Spiced Raisin Scones Lunches of Zucchini, Gruyere & Basil Quesadillas, Ricotta, Speck and Plum Salsa Tartine, and Ivy's Split Pea Soup Table-groaning dinners of Steak Tacos with Radish and Pickled Onions, Oven Baked Risotto with Squash and Rosemary Candied Walnuts, Chicken and Herb Lettuce Wraps with Crispy Ginger and Peanuts, and Grilled Leg of Lamb with Green Sauce Sweets and drinks like Blood Orange Poppy Seed Upside Down Cake, Guava Coconut Punch, The Easiest Pear Tart, and Cardamom Cream SodaAshley is a natural teacher, and the recipes flow off the page as effortlessly as the conversation at a great meal. She practices what she preaches, too, making time to bring her busy family and loved ones together for meals as often as possible. Staying in can become an easy habit to adapt, helping to center each person at an inviting table.
£19.80
Bloomsbury Publishing PLC Real Life Recipes: Budget-friendly recipes that work hard so you don't have to
THE SUNDAY TIMES BESTSELLER and The Daily Mail Best Cookbook of the Year 2022 Michelin-starred chef Tom Kerridge shows you how to make everyday taste special with 100 fuss-free recipes using simple, economical ingredients. _______ ‘I hope this book will mean there's one less thing on your list to stress about’ Tom Kerridge With quick ways to add maximum flavour, Tom shares how to make the most of your supermarket staples for any cooking style, occasion, and mood. There are: Low shop recipes that use up things you’ve got left Quick meals that go from cupboard to table in 30 minutes One pot dishes that do all the work for you Make ahead meals that take the stress out of cooking And amazing, easy dishes like - Cheddar and chutney sausage rolls - Crispy-skin mustard chicken - Smoky beef and bean pie - Creamy mushroom and sage lasagne - Self-saucing cherry and chocolate pudding Sometimes you don’t want to faff about with harissa and hand-ground spice blends. When you just want great recipes from a professional chef who can dish up the best flavours you never imagined from ‘normal’ ingredients, this is the book for you. ‘I've always admired the down to earth charm of Tom Kerridge and the way he suffuses his kitchen know-how into tips to use at home. In his latest book, you'll find ideas to take you from Monday lunch to Sunday suppers with creativity and ingenuity’ Good Housekeeping _______ Tom Kerridge’s new book, Pub Kitchen, is out in September.
£23.40
Anness Publishing Classic Recipes of Poland
This is the best traditional food and cooking in 25 authentic regional dishes. You can explore the rich and varied delights of authentic Polish cuisine with 25 classic recipes. It features a wonderful collection of distinctive dishes and Polish specialities including Red Borscht, Hunter's Stew, Carp with Horseradish Sauce, Mushroom Dumplings, Stuffed Cabbage Rolls, Spiced Red Cabbage, and Honey and Almond Cookies. Chapters include Soups and Appetizers; Main Meals; Vegetables and Side Dishes; and Desserts, Cakes and Bakes. The introduction introduces the geography, culinary traditions and festivals of Poland, as well as describing the key ingredients of the region. It includes over 85 glorious photographs, showing key techniques and a perfect image of each finished dish. Complete nutritional information is given for every recipe to help with dietary planning. Poland is a land where good food and warm hospitality is at the heart of everyday life. Rooted in the tradition of living off the land, staple ingredients such as cereals, fish, pork and game and seasonal fruits are lovingly prepared to produce wholesome dishes that satisfy both body and soul. This delightful cookbook first explores the culinary traditions and key ingredients which have had such an impact on the national cusine. There then follows a carefully chosen collection of 25 classic step-by-step recipes. The nation's best-loved dishes are featured including Potato Pancakes, Fried Carp in Breadcrumbs, Wild Boar with Sweet and Sour Sauce, Poppy Seed Cake and Easter Cake. Beautiful photographs of each finished dish and clear step-by-step text culminate in a book that captures the essence of Polish food and cooking, and will delight any lover of authentic national cuisines.
£6.52
HarperCollins Publishers Meet the Georgians: Epic Tales from Britain’s Wildest Century
‘The way Robert Peal describes Georgian England, you’d be mad not to want to live there yourself’ GUARDIAN Anne Bonny and Mary Read, pirate queens of the Caribbean Tipu Sultan, the Indian ruler who kept the British at bay Olaudah Equiano, the former slave whose story shocked the world Mary Wollstonecraft, the feminist who fought for women’s rights Ladies of Llangollen, the lovers who built paradise in a Welsh valley ‘Mad, bad and dangerous to know’ is how Lord Byron, the poet who drank wine from a monk’s skull and slept with his half-sister, was described by one of his many lovers. But ‘mad, bad and dangerous’ serves as a good description for the entire Georgian period: often neglected, the hundred or so years between the coronation of George I in 1714 and the death of George IV in 1830 were years when the modern world was formed, and changes came thick and fast. Across this century, new foods – pineapples, coffee and pepper – suddenly became available in the shops. Fashion exploded into a riot of colour, frilly shirts and wigs. Gin was drunk like it was water. Demands for women’s rights were heard, and it became possible to question the existence of God without fear of prompt execution. These exciting new developments came, of course, from the expanding British Empire. Britain’s wealth and its sudden access to chocolate, chillies and spices, was entirely bound up with the conquest of overseas territories and the miserable suffering of enslaved workers. This is the backdrop to Robert Peal’s new book, which introduces the Georgian era through the diverse lives of twelve ‘magnificent – if not moral’ people who defined it.
£17.09
Bloomsbury Publishing PLC Film Pilot: From James Bond to Hurricane Katrina
When Jerry Grayson left the Royal Navy’s Search and Rescue helicopter fleet aged 25, he was the most decorated peacetime naval pilot in history. In terms of excitement, however, civilian life lacked spice – especially when the only real demand for helicopter pilots was as glorified chauffeurs for the very wealthy. Jerry had a passion for the movies and carved his way into a new career. Setting out to develop radically different ways of capturing dramatic aerial footage, Jerry pushed his helicopter to guarantee the most exciting, innovative and sometimes impossible shots that top film directors demanded. Over the past 35 years Jerry has become the go-to man for aerial filmmaking, shooting everything from music videos, car commercials and nature documentaries to the Athens Olympic Games and the landing of the Space Shuttle Atlantis. But it is in Hollywood that Jerry has really made his mark. He was barely out of his 20s when he worked on the airborne finale to the James Bond film A View to a Kill, and that helped cement his reputation for the decades since. Film Pilot is full of entertaining behind-the-scenes stories (some that almost ended in disaster for Jerry and an A-list actor or two…) and revelatory insights into just how this invisible sector of the film business operates. We all take aerial footage for granted, without appreciating the lengths gone, and danger endured, to shoot it. This is perhaps never more apparent than when Jerry’s skills are called upon to gather more important footage – the burning oilfields of Kuwait following the first Gulf War, and flooded New Orleans after Hurricane Katrina.
£12.99
Anness Publishing Cajun Cooking: From Gumbo to Jambalaya, Bring the Traditional Tastes of Louisiana to Your Kitchen with 50 Authentic Cajun and Creole Recipes
From Gumbo to Jambalaya, bring the traditional tastes of Louisiana to your kitchen with 50 authentic Cajun and Creole recipes, shown in 250 photographs. It includes two deliciously distinctive cuisines - elegant and sophisticated Creole cooking ideas are presented alongside hearty and rustic Cajun food, so you will never be stuck for inspiration. It includes famous classics as well as a selection of traditional recipes that have been updated to create healthy, tasty dishes for today's busy cooks. It helps you spice up meal times with Oyster and Bacon Brochettes, Chicken Sauce Piquante or Roast Pork with Cajun Stuffing. It offers fresh ideas for all occasions and tastes: appetizers and snacks, fish and shellfish, meat and poultry dishes, and vegetarian options, not forgetting divine desserts. It features step-by-step photography, clear method text, and plenty of tips and hints to ensure success every time. Louisiana is home to two vibrant, spicy and famous cuisines: Cajun and Creole. This evocative volume presents a collection of easy-to-follow recipes that summarise the very best of the Cajun and Creole heritage. There are traditional dishes such as Green Herb Gumbo, Blackened Redfish and Chicken and Prawn Jambalaya, as well as lesser-known options including Corn and Crab Bisque, Avery Island Salsa and Maque Choux. The recipes include enticing appetizers, snacks and sauces, meat and poultry dishes, vegetables, fish and shellfish dishes, and delectable desserts, such as Bananas Foster, Pralines and Pecan Nut Divinity Cake. With 250 step-by-step photographs and plenty of cook's tips throughout, this book makes authentic Cajun and Creole dishes simple to achieve at home.
£8.42
Cornerstone Star Wars: Lords of the Sith
When the Emperor and his notorious apprentice, Darth Vader, find themselves stranded in the middle of insurgent action on an inhospitable planet, they must rely on each other, the Force, and their own ruthlessness to prevail.“It appears things are as you suspected, Lord Vader. We are indeed hunted.”Anakin Skywalker, Jedi Knight, is just a memory. Darth Vader, newly anointed Sith Lord, is ascendant. The Emperor’s chosen apprentice has swiftly proven his loyalty to the dark side. Still, the history of the Sith Order is one of duplicity, betrayal, and acolytes violently usurping their Masters—and the truest measure of Vader’s allegiance has yet to be taken. Until now.On Ryloth, a planet crucial to the growing Empire as a source of slave labor and the narcotic known as “spice,” an aggressive resistance movement has arisen, led by Cham Syndulla, an idealistic freedom fighter, and Isval, a vengeful former slave. But Emperor Palpatine means to control the embattled world and its precious resources—by political power or firepower—and he will be neither intimidated nor denied. Accompanied by his merciless disciple, Darth Vader, he sets out on a rare personal mission to ensure his will is done.For Syndulla and Isval, it’s the opportunity to strike at the very heart of the ruthless dictatorship sweeping the galaxy. And for the Emperor and Darth Vader, Ryloth becomes more than just a matter of putting down an insurrection: When an ambush sends them crashing to the planet’s surface, where inhospitable terrain and an army of resistance fighters await them, they will find their relationship tested as never before. With only their lightsabers, the dark side of the Force, and each other to depend on, the two Sith must decide if the brutal bond they share will make them victorious allies or lethal adversaries.
£10.99
Kanella Productions Hellenic Kanella: Memories Made in a Greek Kitchen
Ruth's parents immigrated to Australia from Greece, seeking a better life. A Greek at heart, Ruth desired to preserve her heritage by sharing her family's stories and regional cuisine specialties. Come along on this delicious journey through the Peloponnese, Cephalonia, Elefsina, and Northern Greece, and enjoy Ruth's beautiful photographs of her beloved Greece.A well-stocked pantry ensures the reader is acquainted with Greek produce and the nutritional benefits of Mediterranean eating. Her recipe chapters are divided into four parts: 'Whetting the Appetite'; 'The Saucepan and the Pan'; 'Baked Foods' and 'Sweet Endings'. Easy-to-follow techniques and foods that have been tried and tested.With over 80 recipes (half of which are gluten-free), Ruth has cooked, styled, and captured a modern yet nostalgic depiction of her life. Family linens, pictures, and serving pieces decorate the pages of this book. She has used the abundance of olive oil and spices to achieve authenticity in both main meals and desserts. From a plethora of authentic recipes inclusive of pastry making, pies, feta flatbread, pickled octopus, rabbit stew, yogurt making, orange and pork sausages, fennel seed bread, vegetarian moussaka, stuffed tomatoes, okra with lamb, lima beans, cumin meat patties, squid with orzo this book will have you salivating. Not to mention the array of desserts such as pumpkin pie, orange apricot semolina pudding, Easter bread, ouzo cookies, olive oil cake with orange blossom syrup, prune stuffed honey-soaked biscuits, mouth-watering sesame salted pistachio rose water baklava, honey donuts, milk pie, spoon sweets, and Greek coffee!Segments of narrative are intertwined with recipes, all from a Greek heart!
£24.99
Pen & Sword Books Ltd The Sniper Anthology: Snipers of the Second World War
Revered by some as the ultimate warrior, and condemned by others as ruthless assassins, the combat sniper is more than just a crack shot. These are highly disciplined individuals, calm professionals skilled in marksmanship, reconnaissance and camouflage. During the Second World War these lethal fighters were deployed by all sides to deadly effect. This collection of biographies written by sniper experts from around the world explores the careers of the top marksmen between 1939 and 1945. As well as providing incisive technical information, each author offers a glimpse of the character and personality of their chosen sniper, giving them a human face that is often missing in standard portrayals. These gripping, in-depth narratives go beyond the cursory treatment in existing histories and will be essential reading for anyone wanting to learn about the role and technique of the sniper during the Second World War. The impressive list of contributors to The Sniper Anthology includes Mark Spicer writing on Harry M. Furness, the last surviving British sniper who went ashore on D-Day; Martin Pegler, who details the famous Soviet sniper Vassili Zaitsev; Adrian Gilbert on the Wehrmacht sharpshooter and lone wolf Sepp Allerberger; and Roger Moorhouse on Simo Hayha, the man with the most confirmed kills in any major war.
£9.99