Search results for ""author spice"

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.'⭐ ⭐ ⭐ ⭐ ⭐

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'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

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As millions of people know, one of the toughest things about completing the Whole30 is figuring out what to eat next, the other 335 days of the year. Teri Turner, creator of No Crumbs Left, has healthful and great tasting answers. Food is Teri’s love language, and her approach to getting people into the kitchen, rolling up their sleeves, and cooking is contagious. “Don’t be afraid to fail: it’s just food,” is one of her mantras. Teri’s passion is evident on every page of her first cookbook, as she leads readers through a discovery of new flavours and spice combinations and teaches people to trust their cooking instincts. Teri’s recipes, most of which are gluten-free, grain-free, dairy-free, and Whole30 compliant, are what makes No Crumbs Left so unique. Simple and incredibly delicious dishes such as Pistachio Pesto Chicken Breast, Shrimp Pad Thai, and Spicy Pepperoncini Beef are on the dinner table quickly. The impossibly easy Sugar Snap Pea Salad features two of Teri’s signature Magic Elixirs, Green Goddess Dressing and Smoky Pepitas, which are both made in advance and kept on hand to elevate countless meals. Her signature Marinated Red Onions, 999 Island Dressing, Gomasio, and Spicy Almond Sauce are true secret weapons. The Family chapter features the special recipes her own children grew up with and evoke home, love, and motherhood. Teri considers this book a love letter to her mother, and woven throughout are tips and favourite quotes to bring you right into her kitchen, where there is always an extra seat at the table.

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‘A true master of British crime writing’ RICHARD OSMAN 'The brilliant Savernake is a fascinatingly enigmatic character.' WASHINGTON POST A superb Golden Age mystery packed with twists, from the winner of the Diamond Dagger 2020 LONDON, 1930 The night is sooty, sulphurous, and malign. A spate of violent deaths has horrified the capital and the smog-bound streets are deserted. No woman should be out on a night like this. But Rachel Savernake is no ordinary woman. To Scotland Yard's embarrassment, she solved the Chorus Girl Murder, and now – along with journalist Jacob Flint – she's on the trail of another killer. Savernake and Flint's pursuit of the truth will mire them ever-deeper into a labyrinth of deception and corruption. Murder-by-murder, they will be swept ever-closer to that ancient place of execution, where it all began and where it will finally end: Gallows Court. Reviews for Gallows Court: 'Superb – a pitch-perfect blend of Golden Age charm and sinister modern suspense, with a main character to die for. This is the book Edwards was born to write' Lee Child 'Packed with evocative period detail, twists and turns and a fascinatingly enigmatic anti-heroine' Financial Times 'Edwards has managed, brilliantly, to combine a Golden Age setting with a pace that is bang up-to-date. A great sense of the era observed through a cut-throat-sharp eye, every page dripping with brilliant period authenticity' Peter James 'A ripping tale of retribution and rough justice, set against a finely realised 1930s London. It reads as if Ruth Rendell were channelling Edgar Wallace' Mick Herron 'Liberally spiced with mystery, suspense and action... A thoroughly gripping read' Peter Robinson

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**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

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This title features 200 fabulous fuss-free recipes for the busy cook, including instant indulgences, healthy snacks, family meals and last-minute entertaining, with over 800 photographs. There are 200 fuss-free recipes: quick and easy cooking for every kind of meal and occasion, with over 800 photographs to guarantee success. How to make clever use of fresh and tasty ingredients to produce delectably quick appetizers, quick-fix lunches, nutritious main courses, irresistible desserts and tempting drinks? This title offers advice on how to create meals with flavour and texture from fewer ingredients, make use of quick-cook methods, minimize kitchen utensils, and rustle up a wide range of simple and speedy accompaniments. Clear step-by-step instructions guide you through every stage of preparation and explain specific techniques, and there is an inspiring colour photograph of every dish. Full nutritional information listed for every recipe makes it easy to work out healthy options for special diets. This is the ultimate guide to producing fast and flavoursome food in a matter of minutes, with delicious recipes that require minimal preparation and cooking time. There are recipes in the book to suit every kind of meal and appetite, from a simple smoked salmon and chive omelette for an indulgent midday lunch, to a quick yet classic dish of mussels in white wine for supper. There are fantastic ideas for rustling up quick but unusual accompaniments, such as creamy polenta with dolcelatte, and perfect speedy party dishes such as chilli-spiced chicken wings. Home-made delights like grilled pineapple and rum cream will leave the frozen supermarket desserts sitting on the shelf.

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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.

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Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant -- and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal. The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately -- "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers." In this lushly photographed book, Kenney and Melngailis share some of that magic -- and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours -- no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.

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We've updated this bestselling title with 15 new dishes and 16 beautiful food photos! 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!

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Franz Göll was a thoroughly typical Berliner. He worked as a clerk, sometimes as a postal employee, night watchman, or publisher's assistant. He enjoyed the movies, ate spice cake, wore a fedora, tamed sparrows, and drank beer or schnapps. He lived his entire life in a two-room apartment in Rote Insel, Berlin's famous working-class district. What makes Franz Göll different is that he left behind one of the most comprehensive diaries available from the maelstrom of twentieth-century German life. Deftly weaving in Göll’s voice from his diary entries, Fritzsche narrates the quest of an ordinary citizen to make sense of a violent and bewildering century.Peter Fritzsche paints a deeply affecting portrait of a self-educated man seized by an untamable impulse to record, who stayed put for nearly seventy years as history thundered around him. Determined to compose a “symphony” from the music of everyday life, Göll wrote of hungry winters during World War I, the bombing of Berlin, the rape of his neighbors by Russian soldiers in World War II, and the flexing of U.S. superpower during the Reagan years. In his early entries, Göll grappled with the intellectual shockwaves cast by Darwin, Freud, and Einstein, and later he struggled to engage with the strange lifestyles that marked Germany's transition to a fluid, dynamic, unmistakably modern society.With expert analysis, Fritzsche shows how one man's thoughts and desires can give poignant shape to the collective experience of twentieth-century life, registering its manifold shocks and rendering them legible.

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Exciting vegetarian and vegan recipes for your air fryerAffordable, efficient and easy, air fryers are a must-have gadget for your home. These handy appliances use less energy, less oil and take less time than conventional ovens, helping you prepare fuss-free versions of all your favourite dishes.Perfect for vegetarians and vegans, this cookbook contains 80 creative meatless and plant-based recipes for your air fryer. Featuring chapters on tasty breakfasts, light bites and sides, flavourful mains and irresistible sweet treats, each section has an even split of vegetarian and vegan recipes. In just a few simple steps, you can cook everything in your air fryer, from Katsu sweet potato curry to Crunchy ice cream balls with chocolate fudge sauce. Full of delicious and effortless recipes, The Green Air Fryer Cookbook is the perfect companion to your air fryer.CONTENTS INCLUDE:Breakfast ClubVegan: Banana & blueberry muffins; Spiced tofu scrambleVegetarian: Sweet potato & spring onion fritters with avocado; Brioche cinnamon French toastEasy Speedy MainsVegan: Crispy gnocchi with butternut squash & spinach; Barbecue mushroom burgers with kimchi slawVegetarian: Roasted balsamic vegetables & halloumi; Chickpea fajitasLight Bites & SidesVegan: Vegetable samosas; Perfect roast potatoesVegetarian: Courgette, sweetcorn & chilli fritters; Macaroni cheese bitesSweet TreatsVegan: Mini rhubarb & almond crumbles; Chilli caramel popcorn clustersVegetarian: Baked lemon curd cheesecake; Bananas with miso caramel sauce

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Hidden Wonders of the Human Heart is a moving testament to ways of seeing which reveal the tender wisdom that stirs in our hearts in times of change and sorrow. Drawing on eight true stories of revelation and renewal from her psychotherapy practice, Susan Holliday invites us to see the ecology of our hearts as a vital realm alive with the possibility of new beginnings. The cultivation of insight has never been more urgent. We live in a world awash with glances, swipes and clicks. The intimate truth of our hearts is increasingly veiled behind categories and labels that merely codify how we feel. If we are to appreciate the wonders at play in the depths of our human nature, we need to learn how to see ourselves through a more creative vision. Weaving compelling storytelling with insight from poets, artists and musicians, Hidden Wonders of the Human Heart takes its place alongside popular nonfiction titles that explore how we can enrich everyday experience, by listening, feeling and seeing more deeply. 'A stunningly written and deeply interesting book about wonder as a source of inner revelation.' Lucy Jones - Losing Eden: Why Our Minds Need the Wild 'In prose that is by turns lyrical, playful and penetrating Susan Holliday shines a light into our inner darkness to reveal the riches within. A riveting, hopeful book.' Jilly Hopper - The Mahogany Pond 'A highly original text. Susan's own wonderful creative writing is spiced with quotes from artists, musicians and poets.' Chris Robertson - Transformation in Troubled Times 'Ripples with beauty and shimmers off the page. A jewel of a book.' Sonia Lakshman - Co-founder, Every One of Us

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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.

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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.

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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.

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Sexually curious adults can learn how to enjoy bedroom bondage in an easy step-by-step fashion while still being tasteful, playful, and authentic Rope bondage is not just about tying someone up; it is an opportunity for sensuality, creativity, playfulness, connection, and passion. Bondage artist and educator Lee Harrington takes you on a journey through easy step-by-step ties and exercises for bringing you and your partner closer together through this beautiful art form. The second book in the Shibari You Can Use series, More Shibari You Can Use picks up where the first book left off, with all new ties in a playful, down-to-earth, and engaging voice. But it’s about more than the bondage. This time you also get a chance to connect more with your partner through a variety of exercises that explore touch, dominance and submission, intimacy, and trust. With beautifully shot images by RiggerJay, this guide offers intermediate techniques for those ready for a challenge, broken down into clear directions for new and experienced “riggers” alike. Find techniques for learning rope bondage negotiation, speed restraint (Texas handcuffs and speed-release corsets), intricate confinement (the reverse box tie and the woven head cage), beautiful erotic rope (from the Triskelion crotch rope to the floral chest harness), and much more. Are you ready to have fun? To deepen your connection with your partner? To create beautiful artwork woven on the human form? To add some spice to your erotic life? Now is your chance. Set aside your concerns about tying someone up, grab this book and some rope, and learn passionate rope bondage for an intimate connection.

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Eating the flesh of an Egyptian mummy prevents the plague. Distilled poppies reduce melancholy. A Turkish drink called coffee increases alertness. Tobacco cures cancer. Such beliefs circulated in the seventeenth and eighteenth centuries, an era when the term "drug" encompassed everything from herbs and spices—like nutmeg, cinnamon, and chamomile—to such deadly poisons as lead, mercury, and arsenic. In The Age of Intoxication, Benjamin Breen offers a window into a time when drugs were not yet separated into categories—illicit and licit, recreational and medicinal, modern and traditional—and there was no barrier between the drug dealer and the pharmacist. Focusing on the Portuguese colonies in Brazil and Angola and on the imperial capital of Lisbon, Breen examines the process by which novel drugs were located, commodified, and consumed. He then turns his attention to the British Empire, arguing that it owed much of its success in this period to its usurpation of the Portuguese drug networks. From the sickly sweet tobacco that helped finance the Atlantic slave trade to the cannabis that an East Indies merchant sold to the natural philosopher Robert Hooke in one of the earliest European coffeehouses, Breen shows how drugs have been entangled with science and empire from the very beginning. Featuring numerous illuminating anecdotes and a cast of characters that includes merchants, slaves, shamans, prophets, inquisitors, and alchemists, The Age of Intoxication rethinks a history of drugs and the early drug trade that has too often been framed as opposites—between medicinal and recreational, legal and illegal, good and evil. Breen argues that, in order to guide drug policy toward a fairer and more informed course, we first need to understand who and what set the global drug trade in motion.

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Eating the flesh of an Egyptian mummy prevents the plague. Distilled poppies reduce melancholy. A Turkish drink called coffee increases alertness. Tobacco cures cancer. Such beliefs circulated in the seventeenth and eighteenth centuries, an era when the term "drug" encompassed everything from herbs and spices—like nutmeg, cinnamon, and chamomile—to such deadly poisons as lead, mercury, and arsenic. In The Age of Intoxication, Benjamin Breen offers a window into a time when drugs were not yet separated into categories—illicit and licit, recreational and medicinal, modern and traditional—and there was no barrier between the drug dealer and the pharmacist. Focusing on the Portuguese colonies in Brazil and Angola and on the imperial capital of Lisbon, Breen examines the process by which novel drugs were located, commodified, and consumed. He then turns his attention to the British Empire, arguing that it owed much of its success in this period to its usurpation of the Portuguese drug networks. From the sickly sweet tobacco that helped finance the Atlantic slave trade to the cannabis that an East Indies merchant sold to the natural philosopher Robert Hooke in one of the earliest European coffeehouses, Breen shows how drugs have been entangled with science and empire from the very beginning. Featuring numerous illuminating anecdotes and a cast of characters that includes merchants, slaves, shamans, prophets, inquisitors, and alchemists, The Age of Intoxication rethinks a history of drugs and the early drug trade that has too often been framed as opposites—between medicinal and recreational, legal and illegal, good and evil. Breen argues that, in order to guide drug policy toward a fairer and more informed course, we first need to understand who and what set the global drug trade in motion.

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‘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.

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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.

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‘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.

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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.

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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

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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.

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Fire up your backyard smoker for a flavor-packed spin around the world in 100 recipes that will take your barbecue cooking in delicious new directions. Cooking low and slow over wood smoke—what is often called authentic barbecue or real barbecue—is practiced and enjoyed in many dozens of the world’s tastiest cuisines. Yet almost every barbecue book available zooms in on the US South and Texas as the only sources of authentic BBQ recipes, neglecting the rest of the US and, for that matter, the rest of the world. In Global Smoke, four-time James Beard Cookbook Award winner Cheryl Alters Jamison sets the record straight. She masterfully expands the geographic range of barbecue, and she takes the barbecue cookbook beyond the near-constant repetition of recipes for ribs, pork shoulder, and brisket. Through this trailblazing cookbook, you will discover that fish and seafood, vegetables and fruits, chicken and turkey, lamb, and a host of unexpected things can be smoke-cooked to perfection. And you will learn that the Caribbean, Mexico, Latin America, Europe, South and East Asia, and many other regions have amazing smoke-cooking recipes that are easy to master right in your backyard. The recipes include: Smoked Cape Cod Clam Dip Korean Short Ribs St. Lucia Citrus Shrimp Tandoori-Style Chicken Breasts Smoked Lamb Burgers and Salsa Verde Cider-Soaked Pork Kebabs Saffron and Ginger Sweet Potatoes Sugar-and-Spice Smoked Salmon If you earned your chops as a BBQ enthusiast by smoking ribs and pulled pork, that’s quite an achievement. If you are ready to explore a fantastic world of new smoke-cooking ideas beyond those basics, this is the book you need.

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Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate.Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary.To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon.This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless: A simple head of cauliflower can become Cauliflower Shawarma, Sichuan Dry-Fried Cauliflower, or Curried Cauliflower Rice with Peas and CashewsHumble cabbage travels the world to become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint and CilantroMushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofuand greens get the Milk Street treatment in dishes like Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; and Persian-Style Swiss Chard and Herb Omelet It's never too late to get your vegetable PhD.

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'A magical, magnificent novel, that amounts to a secret history of an America we think we know, but never really knew' Marlon JamesThe people of Salt Point are afraid of the world beyond their rural town. Most of them are born, live and die never having gone more than twenty or thirty miles from houses that are crammed with generations of their families. But something shifts at the end of summer 1957. Change makes its way to Salt Point. The Kindred sisters - Ezra and Cinthy - grew up with an abundance of love. Love from their parents, who let them believe that the stories they tell on stars can come true. Love from their neighbours, the Junketts, the only other Black family in town, whose home is filled with spice-rubbed ribs and ground-shaking hugs. And love for their adopted hometown of Salt Point, a beautiful New England village perched high up on coastal bluffs.But as the girls hit adolescence, their white neighbours, including Ezra's best friend, Ruby, start to see their maturing bodies and minds in a different way. And as the news from distant parts of the country fills with calls for freedom, equality, and justice for Black Americans, the white villagers of Salt Point begin to view the Kindreds and the Junketts as a threat to their way of life. Amidst escalating violence, prejudice, and fear, bold Ezra and watchful Cinthy must reach deep inside the wells of love they've built to commit great acts of heroism and grace on the path to survival.In luminous, richly descriptive writing, Promise celebrates one family's story of resistance. It's a book that will break your heart - and then rebuild it with courage, hope, and love. 'A novel so potent, one wonders if it's secretly a magic spell' Kiran Desai

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Born at a clifftop lighthouse in 1910, Archie's life was spent in the world of Scottish lighthouses - he was one of the third generation of his family in the service of the Northern Lighthouse Board. Archie's stories have gripped listeners of all ages and have now been compiled by Anne MacEachern. Written in Archie's words, this account portrays the man and reveals a past way of life. From peacetime through war, dealing with goats, shipwrecked sailors or German spies, the story brings vividly to life the challenges of living and working at a lighthouse, including raising a young family at such an isolated and potentially dangerous place. Many characters appear at various lights, each with their own personality and often annoying habits. Short-term transfers took place in and just after World War 2 when communications and transport were particularly difficult. There were hardships and rewards, and a mystery to solve: the well-known disappearance of three keepers at the Flannan Isles in 1900. The men had to be - and were - remarkably resourceful and courageous, although not all could stand the isolation and dangers at offshore pillar rock lights, especially in wartime. The sea ruled their lives - creating idyllic periods on sunny, calm days but being uncontrollably destructive for much of the time. Like his colleagues, Archie upheld to the best of his ability the ideal of their Service, `For the Safety of All', but in his younger days he was not afraid to speak up and press, with others, for better conditions. His service as a full-time keeper continued in part-time capacities, extended over a period of 67 years. Through this man's keen eye, the reader will meet people, birds, animals and situations from a lifetime of service; a revealing glimpse into this close-knit world. There is also humour, often that dry Highland humour, which adds spice to the telling; in Archie's case a fondness for wild places and dried figs helped.

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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!

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Ê5-Minute PlaysÊ is the latest collection from veteran editor Lawrence Harbison a man who has spent his career championing new and established playwrights by bringing their work into print. What's the story behind this one? In keeping with the spirit of the book we'll give it to you in five.ÞÞ1. On any given day freely circulated viral videos make waves across our society äÿand we take the time to consume them. The top trenders boast an average length around five minutes.ÞÞ2. Needless to say an average play runs far longer (and costs much more). Accordingly we don't have the time (or money) for theater.ÞÞ3. Variety is the spice of life ä perhaps that's why the passive consumption of digital media runs rampant. Sometimes you feel like something melodramatic; sometimes you feel like something comedic. Sometimes you crave the firm grounding of realism; sometimes you crave the sweet escape of surreality. Sometimes you desire each of these things in rapid succession within the course of a half hour. Whatever your mood bite-sized bits of entertainment keep you covered.ÞÞ4. At long last the world of theater has caught up with the digital realm. Five-minute plays and festivals abound ä you can now plow through a full-fledged performance in less time than it takes a busy barista to make your grande chai latte skim with whip.ÞÞ5. Seems you suddenly ÊdoÊ have time for theatre.ÞÞWhether you're an actor looking for a quick warm-up an instructor scrounging for tight scene exercises or an everyday reader eager to speed-date some of today's most talented playwrights Ê5-Minute PlaysÊ provides all the theater you need without killing all the free time you have. Why not give it a whirl?

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This book embraces the modern evolution of porridge, with 55 recipes including different grains, sweet and savoury, hot and cold variations, there is a porridge for everyone and every season. The New Porridge is all about creating a nutrient-dense meal in one bowl – the comforting kind you look forward to eating when you get out of bed in the morning. Nutrition and wellness expert Leah Vanderveldt brings you 55 inventive porridge recipes including some with eggs and dairy but plenty of vegan and vegetarian options too. The book begins with an introductory section with tips and tricks for making perfect porridge and an ingredient directory for superfood add-ons and protein boosts. This is followed by essential basic recipes for nut and plant-based milks and nut butters which are used throughout the book. A chapter on creative toppings gives you plenty of options for mixing and matching and adding various textures to your bowls. The main recipe begin with the Sweet & Warming chapter, featuring the more traditional versions of porridge in Western countries, with flavour combinations that take advantage of seasonal fruit and warming spices for natural sweetness, and nuts and seeds for texture. Recipes include Cinnamon Apple Pie, Coconut and Mango and Stewed Rhubarb Crumble Porridge. Next up is Savoury and Cozy - savoury porridge is a great meal for any time of the day. This chapter features both traditional interpretations of porridge (like Asian congee and Italian risotto) and versions that incorporate different vegetables and cuisines. Try the Shakshuka Porridge with Tomatoes Chilli and Eggs or the Red Lentil Risotto with Peas, Asparagus and Lemon. The final chapter, Cold & Make Ahead, is full of summertime versions of porridge. Bircher muesli, chia pudding and fruit blends make this refreshing chapter the key to enjoying porridge all year around.

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“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.

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A simple and delicious cookbook in the form of a board book filled with endless ways to enjoy a sweet frozen treat. Indulge in thousands of sweet combinations! With three categories of recipes—cookies and crusts, ice creams, and toppings—to build unique and delicious frozen desserts, Ice Cream Party encourages readers to mix and match different selections in any and every way possible to create fresh, new tastes. Each page is divided into thirds, making it easy to flip around and create a perfect combination for any moment. Featuring bright and colorful illustrations, and both classic and new flavors, including Coffee Toffee Ice Cream, Spiced Hot Fudge Sauce, Black and White Sesame Brittle, Cocoa Nib-Candied Ginger Ice Cream, and Buckwheat Brownies, there's something to satisfy every sweet tooth. • A GREAT GIFT: Cute illustrations, 45 recipes, endless mixing and matching—what's not to love? A huge value with its endless combinations, this book is the perfect gift for any ice cream lover and a delightful pick-me-up for someone with a sweet tooth. • FOREVER FAVORITE: Ice cream is forever and this book celebrates a deep love for the frozen confection in a fun format. With thousands of combinations for ice cream desserts, this book will offer new ideas and fun options for years to come. • A PERFECT PAIR: This book is in the same mix-and-match format as Salad Party and the two make a perfect set for dinner and dessert. Perfect for: • Anyone with a sweet tooth and who loves ice cream • Book fans who are drawn to the unique format • Families looking for a new approach to dessert making

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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

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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!

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The essential Jamie Oliver cookbook perfect for vegetarians, total foodies, or someone who just wants a bit more veg on their plateJAMIE OLIVER IS BACK WITH OVER 100 BRILLIANTLY EASY, DELICIOUS & FLAVOUR-PACKED VEG RECIPESIncludes ALL the recipes from Jamie's Channel 4 series MEAT FREE MEALS ________Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavour combinations, this book ticks all the boxes. Discover simple but inventive veg dishes including: · ALLOTMENT COTTAGE PIE with root veg, porcini mushrooms, marmite & crispy rosemary· CRISPY MOROCCAN CARROTS with orange & thyme syrup, tahini & harissa rippled yoghurt· SPICED PARSNIP SOUP with silky poppadoms & funky chips· WARM GRAPE AND RADICCHIO SALAD with toasted pine nuts, sticky balsamic & honey· HASSELBACK AL FORNO with root veg galore, wilted spinach & lentilsWith chapters on Soups & Sarnies, Brunch, Pies Parcels & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there's something tasty for every occasion. Jamie's recipes will leave you feeling full, satisfied and happy - and not missing meat from your plate.________GUARDIAN COOKBOOKS OF THE YEAR'Brilliant' Mail on Sunday'There's something for everyone' Daily Telegraph'Dishes are vibrant and full of flavour and this book is all about making them affordable and easy' Independent 'Jamie makes vegetarian cooking easy, fun and accessible with recipes that can be whipped up after a long day at work. There are bags of flavour in every one - and they're all family-friendly' Good Food

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Are you done with generic gin and tonics, mediocre Manhattans and basic martinis? You can use pantry staples and basic liquors to produce more than 200 game-changing craft cocktails worthy of a seat at the bar. Many cocktail books call for hard-to-find ingredients and complicated techniques that can frustrate home cocktail makers. Shake Strain Done shows a better way:* If you can shake, strain, stir and turn on a blender, you can make great cocktails.* No tedious secondary recipes hidden between the lines.* No mysteries. You'll know what each drink will taste like before you pick up a bottle.* No fancy equipment needed. A shaker, strainer and spoon are as exotic as it gets.* The ingredients are mostly pantry and bar staples--things you already have on hand.Every drink is rated by its characteristics--Warm, Refreshing, Sweet, Sour, Bitter, Fruity, Herbal, Creamy, Spicy, Strong and Smoky--to help expand your horizons and find more drinks to love. These are drinks with the sophistication of a high-end speakeasy, minus the fuss, like:* The Sazerac 2.0 - a spice cabinet update that takes the classic back to its origins* A new White Russian that lightens the load with coconut water instead of cream* A grownup Singapore Sling that's fruity without tasting like fruit punch* A Scorched Margarita that uses the broiler to char those lemons and limes* A feisty new Gin and Tonic in which black pepper is the star ingredient* And plenty of originals, like the Pooh Bear. Butter, honey and bourbon? Yes, please! And Mistakes Were Made, for tiki time

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***Nominated for the 2024 Penderyn Music Book Prize***A Times Book of the YearA Telegraph Book of the YearA Guardian Book of the Year A Rock 'n' Roll Book Club Book of the YearA Guardian 50 Best Holiday ReadsAn Independent Book of the YearA Mojo Music Book of the Year A Resident Book of the YearA Classic Pop Book of the Year'This really is a wonderful book for pop kids everywhere' - RICHARD OSMANUsing the arrival of the Spice Girls as a jumping-off point, this fascinating new narrative will explore, celebrate and contextualise the thus-far-uncharted period of British pop that flourished between 1996 and 2006. A double-denim-loving time before the glare of social media and the accession of streaming. The bastions of '00s pop - armed with buoyant, immaculately crafted, carefree anthems - provided entertainment, escapism and fun for millions. It was a heady, chorus-heavy decade - populated by the likes of Steps, S Club 7, Blue, 5ive, Mis-Teeq, Hear'Say, Busted, Girls Aloud, McFly, Craig David and Atomic Kitten, among countless others - yet the music was often dismissed as inauthentic, juvenile, not 'worthy' enough: ultimately, a 'guilty pleasure'. Now, music writer Michael Cragg aims to redress that balance. Using the oral-history format, Cragg goes beneath the surface of the bubblegum exterior, speaking to hundred's of the key players about the reality of their experiences. Compiled from interviews with popstars, songwriters, producers, choreographers, magazine editors, record-company executives, TV moguls and more, this is a complete behind-the-scenes history of the last great movement in British pop - a technicolour turning-point ripe for re-evaluation, documented here in astonishing, honest and eye-opening detail.

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“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.

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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.

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Making the most of ground meat in 50 fantastic recipes and 300 photographs. This is a new way of looking at one of our most versatile ingredients, with recipes for minced beef, chicken, pork, lamb and even fish. It features 50 delicious recipes using minced meat of all kinds. It includes dishes to suit all occasions and all tastes, from Dim Sum and Beef Stroganoff for supper parties, to Cheeseburgers and Calzone for the kids. It contains over 300 inspirational photographs with both step-by-step pictures and close-ups of the finished dishes. It demonstrates all the techniques that you will need, from stir-frying and blanching to mincing with a food processor or machine. It suggests herbs, spices and common store cupboard ingredients that will enhance mince recipes. Virtually any kind of meat can be minced, and the variety of dishes that can be made is endless. Mince of all kinds is used to make the family recipes in this book: tasty pies, pizzas, burgers, ragouts, pasta sauces and stroganoffs. Many dishes from around the world are made from minced meat, and this book offers authentic spicy Samosas and Koftas, tasty Nachos and exotic Dim Sum and Spring Rolls, all of which are ideal for entertaining. Traditional family recipes such as Meatloaf, Beef Stew with Dumplings, Cannelloni, and Beef Pasties are also featured, as well as innovative dishes such as Chicken Bouche - minced chicken and red currants in a creamy sauce with a crispy cheese and oatmeal topping. Never has mince been so tempting, whether for everyday meals, special occasions, cooking for kids or just a quick snack. This is a collection of recipes you will refer to again and again.

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'A magical, magnificent novel, that amounts to a secret history of an America we think we know, but never really knew' Marlon JamesThe people of Salt Point are afraid of the world beyond their rural town. Most of them are born, live and die never having gone more than twenty or thirty miles from houses that are crammed with generations of their families. But something shifts at the end of summer 1957. Change makes its way to Salt Point. The Kindred sisters - Ezra and Cinthy - grew up with an abundance of love. Love from their parents, who let them believe that the stories they tell on stars can come true. Love from their neighbours, the Junketts, the only other Black family in town, whose home is filled with spice-rubbed ribs and ground-shaking hugs. And love for their adopted hometown of Salt Point, a beautiful New England village perched high up on coastal bluffs.But as the girls hit adolescence, their white neighbours, including Ezra's best friend, Ruby, start to see their maturing bodies and minds in a different way. And as the news from distant parts of the country fills with calls for freedom, equality, and justice for Black Americans, the white villagers of Salt Point begin to view the Kindreds and the Junketts as a threat to their way of life. Amidst escalating violence, prejudice, and fear, bold Ezra and watchful Cinthy must reach deep inside the wells of love they've built to commit great acts of heroism and grace on the path to survival.In luminous, richly descriptive writing, Promise celebrates one family's story of resistance. It's a book that will break your heart - and then rebuild it with courage, hope, and love. 'A novel so potent, one wonders if it's secretly a magic spell' Kiran Desai

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This title offers a fiery and exotic cuisine: the traditions, techniques, ingredients and recipes. It is a complete guide to one of the world's most popular cuisines: the ingredients, the techniques and the recipes, shown in over 700 specially-commissioned colour photographs. Explore the traditions and history of this fascinating country and discover how the cuisine has evolved over the years. It is a fully illustrated reference section explains all the key Thai ingredients, together with useful step-by-step information on how to prepare and cook them. It includes advice on using special equipment, from firepots to cleavers. It includes easy to use chapters that cover every occasion for serving Thai food: including appetizers, soups, salads, poultry, vegetables and fish dishes, as well as desserts. It includes 180 fabulous recipes, from classic Thai Fish Cakes and Red Chicken Curry to Scented Fish Salad, and Duck and Sesame Stir-Fry. This is an essential guide for all lovers of Thai food, suitable for cooks of any level of experience and expertise. Thai cuisine is one of the most popular ways of eating. This fabulous book has 180 wonderful, fragrant recipes to try out. It includes fascinating information about the history and traditions of this rich culture. There is a fully illustrated guide to Thai ingredients, with preparation and cooking techniques to ensure you have all the basics. The recipe collection brings together classic and modern dishes such as Green Curry Puffs and Salmon Marinated with Thai Spices, and for dessert dishes such as Mangoes with Sweet Sticky Rice, and Coconut and Lemon Grass Ice Cream. This is a book to be treasured by all lovers of aromatic and flavourful food.

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This book offers a critique of the field of leadership studies, focusing on the dynamics between post-heroic leadership and the notion of functional and dysfunctional emotions.Situated in the field of critical leadership studies, the chapters of this book set out to challenge the general assumption that emotionality is the antithesis of rationality. The authors expand upon the existing discussions of leadership emotions and reveal how toxicity and dysfunctionality are not merely simple, negatively coercive, or repressive phenomena, but can also have productive and enabling connotations. The book includes comprehensive overviews of traditional leadership thinking and in addition provides readers with critical reflections on concepts such as ignorance, authenticity, functional stupidity and vanity in leadership.As the book presents a series of critical perspectives on how emotions can be theorized in leadership studies, it is suitable for advanced courses in the subject, as well as being a highly interesting monograph for academics in the field.Contributors: M. Alvesson, Y.D. Billing, N. Harter, C. Howard, E.L. Jeanes, J. Lemmergaard, S.L. Muhr, A. Paulsson, A. Rehn, S. Schaefer, A. Spicer, S. Spoelstra, M. Walton

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A loving homage to the era celebrated by the hit Netflix series Bridgerton—and the cocktails that shaped its high society As a society doyenne and undercover libertine, Lady Thornwood knows what makes a drink perfect. In The Regency Book of Drinks: Quaffs, Quips, Tipples, and Tales from Grosvenor Square, this respectable cocktail connoisseur presents a guide of over 75 cocktail recipes shaped by the Regency era in both refinement and ingredients—and served alongside a heaping dose of high-society gossip, scandal, and speculation. Beginning with the gentlewoman's advice on setting up a Regency bar, the best glassware and garnishes, and an overview of the period’s most popular ingredients, the book is then divided into six subsequent recipe chapters drawn from high-society life during the London social season, from occasions such as "The Evening Soirée" to "Delicate Daytime Drinks" to even those rare, deliciously nonalcoholic drinks for "Polite Company." Throughout these chapters, Lady Thornwood weighs in with stylish sidebars and entertaining advice on how to host gatherings that are the talk of the "ton." Amidst all of her sly cheek and drama, our hostess presents readers and cocktail aficionados with an intriguing true history. In Regency England, as Britain’s Empire expanded, cocktails were becoming social currency—a showcase for wealth, trade connections, and even modern marvels like ice. The Regency shaped British high society for a century and helped launch the cocktail revolution we still enjoy today. As Lady Thornwood says, "As the Regency unfolds, ships sail up the Thames from every corner of the globe freighting exotic spices, vibrant fruits, and marvelous elixirs. Let us toast this bounty and craft it to our purpose. Cocktails stiffen the spine, unlock the tongue, and add sheen to even the dullest drawing room. Coupes up!"

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‘I love this book! Its vibrant and jumps off the page at you!’ Fearne Cotton‘A potent fruit-punch of a guide that didn’t really exist. Now that it does, it will be a blessing for so many that didn’t even realize they needed it until it’s in their hands.’ Jake ShearsA rousing, colourful and joyous manifesto dedicated to misfits everywhere seeking empowerment, their tribe and themselves. In a world plagued by boring binaries, restrictive labels and blinkered expectations, it is easy to feel out of step or like you don't belong. Sink the Pink's Manifesto for Misfits is dedicated to you: from finding your power to dreaming big, owning your space to chasing your joy, embracing your uniqueness to broadening your narrative, each cis-tem-crashing chapter will revolutionise how you see yourself, no matter where you are on your journey. Discover within thinkpieces, reflective exercises and living testimony from a brave community of self-proclaimed eccentrics, freaks, geeks, rebels and oddballs – including Jade Thirlwall (Little Mix), Yungblud and Spice Girl Mel C – to remind yourself that you are not alone and weirdos win in the end. Too fat, too femme, too weird, too much... lifelong outsider and inclusivity campaigner Glyn Fussell challenges such toxic notions, forces you to question the powers at play and confront internalised demons. With each of his witty commandments, you will learn why and how to reject the status quo tolive your life your way. He is the founder of Sink the Pink, the largest LGBTQ+ collective in the UK, whose events offer a portal to another world where anything is possible and everyone is welcome. His perspective-shifting book is an antidote to confusion, fear and repression. Feel the love, find self-acceptance and let your freak flag fly. Foreword by Lily Allen.

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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.

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"A vibrant, inspiring celebration of fashion, family and passion. I love this colourful celebration of all things shoes." – Fearne Cotton"I really enjoyed the personal insights into what makes Sophia so unique and wonderful. A brilliantly bold, colourful delight, just like Sophia's shoes" – Alesha Dixon"Beautiful and motivational. A rare insight into what it's like to walk in Sophia's heels and build an empire in the fashion world." – Laura Whitmore Artist. Entrepreneur. Mum. Bosslady. Leading British shoe designer Sophia Webster is known for her sense of fun, playful and feminine touches – but less well known is the story behind the shoes, and how Sophia juggled a fledgling business with a young family, turning her love of drawing into a renowned brand. Charting her early days as a young creative, through her inspirations (from the Spice Girls to Grayson Perry) and on to how her designs are brought to life, Oh My Gosh, I Love Your Shoes! shines a spotlight on Sophia’s boundless imagination and enthusiasm for her craft. Sophia reflects on how her early life experiences set her up to face the challenges of establishing a fashion brand and the benefits of quick thinking and infinite determination when navigating the daily trials of business ownership. Her story is told through 365 sketches of her favourite designs, each evoking their own memories of this fascinating and colourful journey. Celebrating a decade of head-turning heels, Oh My Gosh, I Love Your Shoes! is an inspiring, uplifting showcase of Sophia’s remarkable shoes, inspiration and expertise. Gathering together the stories and learnings behind Sophia’s most cherished designs, it’s also a celebration of the many famous feet who have worn Sophia’s shoes on red carpets all over the world – from Taylor Swift to Beyoncé, Gwen Stefani and Michelle Obama.

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