Search results for ""Author Spice"

A baker’s apprentice reluctantly embarks on an adventure full of magic, new friendships, and a prince in distress in this “appealingly breezy” (Kirkus Reviews) and “deftly written” (School Library Journal, starred review) young adult fantasy that’s perfect for fans of Margaret Rogerson and Gail Carson Levine.It’s not all sugar and spice at Basil’s Bakery, where seventeen-year-old Aurelie is an overworked, underappreciated apprentice. Still, the job offers stability, which no-nonsense Aurelie values highly, so she keeps her head down and doesn’t dare to dream big—until a stranger walks in and hands her a set of Seeking stones. In a country where Seeking was old-fashioned even before magic went out of style, it’s a rare skill, but Aurelie has it. The stranger, who turns out to be a remarkably bothersome bounty hunter named Iliana, asks for Aurelie’s help rescuing someone from the dangerous Underwood—which sounds suspiciously like an adventure. When the someone turns out to be Prince Hapless, the charming-but-aptly-named prince, Aurelie’s careful life is upended. Suddenly, she finds herself on a quest filled with magic portals, a troll older than many trees (and a few rocks), and dangerous palace intrigue. Even more dangerous are the feelings she’s starting to have for Hapless. The more time Aurelie spends with him, the less she can stand the thought of going back to her solitary but dependable life at the bakery. Must she choose between losing her apprenticeship—or her heart?

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A darkly funny, harrowing and heartbreaking look at the reality of prison life, with first-hand accounts from men who found themselves on the wrong side of the cell doors.Neil ‘Sam’ Samworth spent eleven years as a prison officer at HMP Manchester, better known as Strangeways. He has seen it all: from notorious criminals, dangerous gangsters and repeat offenders to those who simply made the wrong decisions. In this shocking page-turner, he tracks down former prisoners and staff, and uncovers the inside story of what life is really like in one of the UK’s most infamous high-security prisons.We’ll see a prisoner whose unwanted feud with an inmate ends in a fight and the loss of his eye, another who is convicted for theft but leaves addicted to spice, and many who become victims of the Imprisonment for Public Protection system where they find themselves serving indefinite sentences for petty crimes. We’ll see the dark underworld of the prison system, where riots can occur at any time, where the worlds of gangbangers suddenly collide, where class A drugs and contrabands roam. On the other side, we’ll see staff grappling with a failing prison system, while dealing with an inmate who records the highest ever psychopath rating and caring fully for men with mental health issues.In brutally raw and gripping detail, Strangeways Unlocked gives voice to the people behind the bars and exposes a prison system that is failing them, providing an unforgettable account of a life that many can only imagine.

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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.

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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*

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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.

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Make Christmas special with this comprehensive collection of classic festive recipes, shown in more than 500 inspirational photographs. The festive season is a time to enjoy wonderful home-cooked meals, and this exciting collection can help you plan your meals throughout the holiday. Be inspired by traditions from all over the world to spice up your Christmas menus and serve your friends and family delicious new dishes alongside the traditional favourites. All courses are catered for with recipes for soups and festive starters, party nibbles and dips, pates, terrines and mousses, fish and seafood dishes, poultry and game, and meat recipes. There are sections on vegetarian main dishes, side dishes with all the traditional vegetables and accompaniments, hot desserts, cold desserts, cakes and cookies. And of course all the sauces, stuffings and preserves are included, plus some festive tipples. Lavishly illustrated with inspiring photographs and helpful step-by-step instructions, this book is all you need to make your Christmas celebrations truly tasty. It offers imaginative ideas for sumptuous seasonal food to help you create a splendid celebration. Practical step-by-step projects with clear instructions make it simple to achieve perfect results every time. Learn creative new ways for favourite traditions, including delightful alternatives for festive feasting. It features over 500 beautiful photographs of finished dishes and projects to inspire and guide you. Every recipe has easy-to-follow instructions and includes nutritional information to ensure your holiday is healthy as well as happy.

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Tasting Difference examines early modern discourses of racial, cultural, and religious difference that emerged in the wake of contact with foreign peoples and foreign foods from across the globe. Gitanjali Shahani reimagines the contact zone between Western Europe and the global South in culinary terms, emphasizing the gut rather than the gaze in colonial encounters. From household manuals that instructed English housewives how to use newly imported foodstuffs to "the spicèd Indian air" of A Midsummer Night's Dream, from the repurposing of Othello as an early modern pitchman for coffee in ballads to the performance of disgust in travel narratives, Shahani shows how early modern genres negotiated the allure and danger of foreign tastes. Turning maxims such as "We are what we eat" on their head, Shahani asks how did we (the colonized subjects) become what you (the colonizing subjects) eat? How did we become alternately the object of fear and appetite, loathing and craving? Shahani takes us back several centuries to the process by which food came to be inscribed with racial character and the racial other came to be marked as edible, showing how the racializing of food began in an era well before chicken tikka masala and Balti cuisine. Bringing into conversation critical paradigms in early modern studies, food studies, and postcolonial studies, she argues that it is in the writing on food and eating that we see among the earliest configurations of racial difference, and it is experienced both as a different taste and as a taste of difference.

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The authentic taste of South-East Asia: 125 exotic recipes shown in 250 stunning photographs. You can celebrate the authentic tastes and aromas of one of the world's best-loved cuisines in this exciting cookbook. It includes all the classic dishes, bursting with taste, including Crisp-fried Crab Claws, Chiang Mai Noodle Soup, Chicken and Lemon Grass Curry, Thai Fried Noodles, and Mango and Lime Fool. It features a guide to Thai equipment, ingredients and cooking techniques so you have everything you need to make delicious Thai food right away. Every course of the Thai meal is covered: Soups, Appetizers and Snacks; Fish and Shellfish; Poultry and Meat; Vegetable Dishes; Rice and Noodles; Salads; and Desserts. At-a-glance notes provide a full nutritional breakdown for each recipe helping you to plan a healthy diet. Thailand is renowned for its fresh, fragrant and exotically spiced food. This enticing book shows you exactly how to recreate this wonderful cuisine, in 125 fabulous recipes. All the most popular and classic Thai dishes are included, as well as dozens of innovative ideas and contemporary variations. Over 250 stunning and inspirational photographs show you the vibrant, mouthwatering Thai dishes. Thai cooking techniques are all covered in detail, and the book presents the background of the culinary culture of the country, including the way in which Thai people eat, both at home and at Thailand's famous street-food stalls.

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'An absorbing self-portrait of an exceptional cook.' Harold McGeeDaniel Patterson is the head chef /owner of Coi (pronounced "Kwa"), a two-Michelin-starred restaurant in San Francisco. At Coi, Patterson mixes modern culinary techniques with local, wild and cultivated ingredients to create original dishes that speak of place, memory, and emotion. It's an approach that has earned him a worldwide reputation for pioneering a new kind of Californian cuisine.Patterson is also known for his original food writing, and he has been published in recent years in The New York Times, Bon Appetit and Lucky Peach. Now, in his highly anticipated new book, Coi: Stories and Recipes, Patterson writes a personal account of the restaurant, its dishes and his own unique philosophy about food and cooking. Beginning with a look at California - how Patterson arrived from the East Coast and how he became to feel more at home as the years progressed — the book takes the reader into the Coi kitchen, and through 70 of the restaurant's original dishes such as Chilled Spiced Ratatouille Soup; Carrots Roasted in Coffee Beans, Monterey Bay Abalone with Nettle-Dandelion Salsa Verde; Inverted Cherry Tomato Tart and Lime Marshmallow with Coal-Toasted Meringue. The dishes are explained through a series of personal essays and narrative recipes, offering insight into Patterson's life, family, and inspirations. Coi: Stories and Recipes includes 150 color photographs showing the finished dishes as well as atmospheric images of the restaurant, the California landscape, and portraits of Coi's staff and suppliers. The book features forewords by Peter Meehan and Harold McGee. It is sure to be one of the most talked about cookbooks of the year.

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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.

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By applying the principles of clean eating to a realistic lifestyle, top journalist and working mom Dari Alexander shows how you can achieve your best body and keep that promise to yourself: to finally look like that gorgeous person you know exists. Changing your mindset and consuming foods closest to their natural state will change the way you feel every day—this back-to-basics, no-nonsense, weight loss and maintenance program will not only make you thinner, it will also increase your energy. Most importantly, it promotes life-long good health. The Quick & Clean Diet is all about whole grains, lean proteins, and good fats. It shuns pre-packaged, heavily processed, refined, and fast foods. It's not about eating only low-carb, nor about going fat free. It's about good fats. Expect to eat plenty of chicken, turkey, and fish. You will also get an endless choice of vegetables, and a plethora of spices. Your food will never taste boring, nor will you feel deprived; in fact, expect to eat a lot. Three levels form the basis of the diet—for each of which the book provides delicious recipes. The High Motivation segment is the rapid weight loss phase, a time designed to whip you into shape, kill your cravings, and shrink your stomach. Within about three days, you will feel unstoppable. The Grounding segment is where you continue to lose weight while reintroducing a wider variety of foods. And finally the Stability segment will become your roadmap for eating well for the rest of your life.

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Medicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries. In addition, the plant biomass is used in the production of teas and medical applications in traditional and also modern medicines. MACs are important mainly because they contain plant secondary metabolites such as essential oils, alkaloids, glygosides, saponins, tannins, vitamins and other bioactives. Plant secondary metabolites are differentiated from plant primary metabolites of photosynthesis and respiration since they are directly involved in growth and development of plants. Some MACs are used as spices and culinary herbs since they contain mainly essential oils, and are used as tonic to the digestive system, appetite modification and other systems and may facilitate nutrient uptake and utilization from various foods. A significant amount of MACs and their natural products have also demonstrated antimicrobial, antifungal and bactericidal activity and significant antioxidant capacity. In the past, MACs and their natural products have been used as a source for various medicines, in food and beverage production and in aroma products. Essentials of Medicinal and Aromatic Crops summarizes the current knowledge on medicinal and aromatic crops, including the agronomical practices of important MACs and their products, their beneficial effects and utilization of MAP and their products. The chapters provide a comprehensive guide to the most important and used medicinal and aromatic crops and their use in functional foods, nutraceuticals and as bioactives against various ailments, providing researchers, teachers, chemists, food scientists, agronomists and agroecologists in academia, industry and government a fully up to date singular source on this important topic.

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'A sensual feast of a novel, written with elegance, beauty, charm and skill in a voice that is both lyrical and unique. The Language of Food is an intriguing story with characters that leap off the page and live, but what sets it apart from it's contemporaries is Abbs' outstanding prose' Santa Montefiore Eliza Acton, despite having never before boiled an egg, became one of the world’s most successful cookery writers, revolutionizing cooking and cookbooks around the world. Her story is fascinating, uplifting and truly inspiring.Told in alternate voices by the award-winning author of The Joyce Girl, and with recipes that leap to life from the page, The Language of Food by Annabel Abbs is the most thought-provoking and page-turning historical novel you’ll read this year, exploring the enduring struggle for female freedom, the power of female friendship, the creativity and quiet joy of cooking and the poetry of food, all while bringing Eliza Action out of the archives and back into the public eye. ‘I love Abbs’s writing and the extraordinary, hidden stories she unearths. Eliza Acton is her best discovery yet’ Clare Pooley'A feast for the senses, rich with the flavours of Victorian England, I prepared every dish with Eliza and Ann and devoured every page. A literary - and culinary - triumph!' Hazel Gaynor ‘Exhilarating to read - thoughtful, heart-warming and poignant, with a quiet intelligence and elegance that does its heroine proud’ Bridget Collins 'A sumptuous banquet of a book that nourished me and satisfied me just as Eliza Acton’s meals would have... I adored it' Polly Crosby ‘An effervescent novel, bursting with delectable language and elegant details about cookbook writer, Eliza Acton. Don’t miss this intimate glimpse into the early English kitchens and snapshot of food history’ Sara Dahmen ‘Wonderful... Abbs is such a good story teller. She catches period atmosphere and character so well’ Vanessa Nicolson 'Two of my favourite topics in one elegantly written novel - women’s lives and food history. I absolutely loved it' Polly Russell 'A story of courage, unlikely friendship and an exceptional character, told in vibrant and immersive prose' Caroline Scott ‘Richly imagined and emotionally tender’ Pen Vogler 'Characters that leap off the page, a fascinating story and so much atmosphere, you feel you're in the kitchen with Eliza - I loved it.' Frances Quinn 'I was inspired by Eliza's passion, her independence, her bravery and ambition. Like a cook's pantry, The Language of Food is full of wonderful ingredients, exciting possibilities and secrets. Full of warmth and as comforting as sitting by the kitchen range, I loved it' Jo Thomas 'A delightful read' Nina Pottell 'Clever, unsentimental, beautifully detailed and quietly riveting' Elizabeth Buchan, author of Two Women in Rome ‘A wonderful read’ John Torode 'A really charming historical fiction novel that's full of gorgeous recipies and descriptions of food. At its heart is the uplifting story of the friendship between Eliza and Ann Kirby, her kitchen help, which crosses the class divide.' Good HousekeepingEngland 1835. Eliza Acton is a poet who dreams of seeing her words in print. But when she takes her new manuscript to a publisher, she’s told that ‘poetry is not the business of a lady’. Instead, they want her to write a cookery book. That’s what readers really want from women. England is awash with exciting new ingredients, from spices to exotic fruits. But no one knows how to use them Eliza leaves the offices appalled. But when her father is forced to flee the country for bankruptcy, she has no choice but to consider the proposal. Never having cooked before, she is determined to learn and to discover, if she can, the poetry in recipe writing. To assist her, she hires seventeen-year-old Ann Kirby, the impoverished daughter of a war-crippled father and a mother with dementia. Over the course of ten years, Eliza and Ann developed an unusual friendship – one that crossed social classes and divides – and, together, they broke the mould of traditional cookbooks and changed the course of cookery writing forever.

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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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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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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.

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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.

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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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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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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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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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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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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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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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'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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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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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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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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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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"RADICAL NATION makes it clear what is at stake. If you want to Save America you must read this—it is MAGA all the way.” — PRESIDENT DONALD J. TRUMPThe Biden-Harris progressive agenda presents a radical change to the American economy, values, national security, and freedom.From the former Trump White House press secretary and New York Times bestselling author of THE BRIEFING and LEADING AMERICA comes a stark warning: Under Joe Biden and Kamala Harris, America is lurching towards economic collapse, runaway inflation, wide-open borders, an all-out assault on human life and religious liberty, a K-12 school indoctrination plan, “election reforms” to ensure never-ending Democratic Party rule, and more.RADICAL NATION is a bold grassroots agenda for defending America against the Progressives’ Socialist agenda. Featuring powerful stories that will move you and keep you riveted, this book will channel conservatives discouragement, anger, and betrayal into meaningful action to keep America free, strong, and secure for our children and grandchildren.

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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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