Food & Drink

Following on from their success with Saha, Greg and Lucy Malouf delight us yet again, bringing their own inimitable blend of food and travel writing to the Turkish culinary landscape once which remains curiously unexplored by many of us in the Western world. In Turquoise, Greg and Lucy journey through a land where the rich diversity of climate, countryside and architecture provide a fitting background for an equal variety and richness of cuisine. Join them as they visit spice markets and tiny soup kitchens, taste fish sandwiches on the Bosphorus, enjoy Ottoman banquets in fine restaurants and drink chay in ancient tea houses. Inspired by the foods they discover along the way, some of the recipes in Turquoise are classics, such as Slowcooked Lamb with Quince; Dumplings Filled with Cheese and Mint; and Sticky Pistachio Baklava. Many more spring from greg's unique talent and imagination, which combine here to create dishes like Spicy Red Pepper Soup with 'Hamsi' Toasts; Braised Wild Greens with Lemon; 'Tulum' Cheese Salad with Roasted Walnuts, Rocket and Mint; and Clotted Cream Ice Cream with Apricots and Fresh Honeycomb. Turkey is a fascinating land, teeming with memories of Sultans and harems, of Byzantine churches and Seljuk mosques, of ancient kingdoms and cities long gone to dust. Gorgeous photography beings the engaging stories and exciting cuisine to life. In Turquoise you will share the Malouf's unforgettable journey and discover an extraordinary world that will surprise and delight.

Easy recipes and no-nonsense nutrition advice from social media sensation and expert dietitian Nutrition by Kylie

Acclaimed chef Judy Joo will focus on all those Korean treats that can be prepared in under 30 minutes whilst also still packing a punch in terms of taste and satisfaction.

Take a seat at the most sumptuous tables of the ton with over seventy recipes from the world of Bridgerton, the hugely popular Shondaland series on Netflix.

Unlock the secrets of premium steak with Steak Simplified: a unique blend of handbook, cookbook and memoir. With a focus on beef and lamb, it dismantles meaty misconceptions and empowers readers to make enlightened choices about how they cook. Elevate your steak game,delight in new recipes, and savour every juicy bite with this indispensable guide.

A beautifully packaged - complete with sprayed edge - culinary journey around Portugal.

A beautifully packaged - complete with sprayed edges - culinary journey across Scandinavian and Nordic cuisine.

Over 300 delicious and straightforward recipes and suggestions for every occasion. Includes vegan, gluten free, vegetarian and dairy free options. These quick and easy recipes make cooking from scratch a healthy, tasty option.

In Tango, Facundo Rodulfo and Pamela Neumann not only share the flavours of their homeland, Argentina, but also their love of fostering cultural awareness and togetherness through time spent at the table.

With over 100 quick and easy recipes packed into this small but mighty book, Larder will help you stock your pantry, fridge and freezer with the useful staples you need to make good food fast.

Filthy Queens looks at the history of beer alongside some of the biggest events in the story of Ireland. We've been drinking beer for millennia, so it's the perfect way to see that the history of beer is intimately intertwined with the history of us.

If you're heading off to university, starting your first job, or just trying to make ends meet - Easy, Tasty, Cheap is the must-have cookbook for anyone navigating life on a budget. This is the book that every student needs to have in their kitchen and every parent wants their child to take with them as they step into independent living.Whether you're a complete beginner or a budding chef, you'll find over 200 delicious, no-fuss recipes that fit your lifestyle and budget. From simple, satisfying meals for one like Tuna Arrabiata or Cheesy Garlic Bread, to impressive dishes for hosting friends like Minted Lamb Kebabs or Mushroom Stroganoff, Easy, Tasty, Cheap covers every occasion.This cookbook doesn't just teach you how to cook; it also offers practical tips on saving money, stocking your pantry, and making the most out of your weekly shop. With Easy, Tasty, Cheap, you'll gain the confidence to cook tasty, affordable meals that make life easier and more enjoyable.Turn your kitchen into the heart of your home with Easy, Tasty, Cheap - the ultimate guide to eating well while living smart.

In 2023, food writer and events manager Dominic Franks posted his recipe for a simple upside-down onion tart: "I gave it my twist, filmed it, uploaded it and went to bed." The next day, Dom woke up to over 1 million likes and one hundred thousand new followers - just like that, his hit instagram series Cooking Upside Down was born.A year later Dom has grown an impressive 590K-strong Instagram following, who tune in for his witty banter, yummy recipes, and stay for the tantalisingly delicious results. He has 9M reach, and regularly gets up to 4M views per video. In his first book, Cooking Upside Down, Dom shares 100 recipes for his upside-down creations, as well as sides, desserts, and everything else you need for a feast.Now, more than ever, readers want recipes that are delicious, impressive, and easy to make, with no fuss and minimal washing up. Cooking Upside Down shows readers how to lay out ingredients all in one pan, cover with puff pastry and other delicious toppings, and bake to gloriously golden perfection for show-stopping results. Dom puts his own twists on classic recipes - think beetroot tart tatin, spiced plum pudding or upside-down chicken pot pie - giving you the confidence and know-how to remix classic one-pot dishes for yourself. Simply layer, bake and flip, and you'll be turning out show-stopping one-pot dinners in no time at all.

From the famed Toluma Farms and its award-winning Tomales Farmstead Creamery: an irresistibly lush, illustrated collection of seasonal farm-to-table recipes paired with advocacy, education, and delicious inspiration.Welcome to Toluma Farms, a 160-acre goat and sheep dairy and educational farm in Marin County, California, just a few miles from the Pacific Coast, stewarded since 2003 by Tamara Jo Hicks, her husband, David Jablons, and their two daughters. Feasts on the Farm is a gorgeous cookbook organized by the seasons that captures the nourishing, creative, and positive approach taken by the entire Toluma team. Through 60+ tantalizing recipes ranging from starters to mains to sweets, this book makes it easy to bring Northern California living into your home, sharing practical guidance on how to: Take advantage of your local farmer’s market’s springtime bounty with a Farmers Panzanella Salad. Graze on the Perfect Summer Cheese Board on a lazy summer evening. Whip up some Pumpkin Muffins with Maple Goat Butter to kick off an early Autumn morning. Create a winter feast with a platter of Roasted Dungeness Crab with Herb Butter. And much more. Filled with full-color photographs, charming illustrations, and short informative essays on topics such as slow living, agritourism, and raising happy goats and sheep, this sumptuous volume will instantly transport you to beautiful Toluma Farms and inspire you to embrace a year of seasonal, sustainable, cheese-filled eating and living! FOR CHEESE LOVERS: Tomales Farmstead Creamery is known for its prize-winning artisanal goat and sheep cheeses. In these pages, decades of cheese knowledge are poured into the recipes, which go well beyond what you might imagine a cheese-y dish would be. Decadent, yes, but also fresh, plant-based, filling, and wholesome. A CELEBRATION OF SUSTAINABLE LIVING: Tamara and the Toluma Farms team have spent over twenty years learning and practicing sustainable farming. Sprinkled throughout are stories about their journey on the land and the unique people they’ve worked with along the way.Perfect for: Home cooks who focus on local and seasonal ingredients Anyone who loves to eat and cook with cheese Vegetable-forward but not exclusively vegetarian eaters Foodies who collect regional cookbooks Fans of regenerative/farm-to-table approaches Armchair travelers who dream of visiting the California farming coast Readers who enjoyed Six California Kitchens, The French Laundry Cookbook, and Alice Waters’ We Are What We Eat: A Slow Food Manifesto

Roti is perhaps one of India's most versatile, yet unassuming, dishes. Bake it on a griddle, stuff it with mashed potatoes, lather it in ghee or butter, pair it with curries and pickles, roast it, fry it, or bake it in a tandoor. It is made with many grains, but traditionally with wheat flour. It is no wonder then that Roti is integral to Indian and cuisines from other South Asian countries, such as Pakistan and Bangladesh and a popular accompaniment in most Asian cuisine restaurants. In Roti, author Anuradha Ravindranath introduces the reader to the different facets of this unprepossessing flatbread. She draws on her memories as a child, of her mother buying whole wheat grain at a market, of it drying on the rooftop of their Delhi home, of the trips to a nearby mill so that it is ground into fresh, warm flour, and the fluffy rotis fresh off the pan that was an enduring staple for lunches. In doing so, Anuradha Ravindranath skilfully weaves her memories of the flatbread with over 90 delicious recipes and turns the humble roti into a delightful, glamorous showstopper. Packed with photographs, the book will feature accompaniments to rotis by way of dips and pickles, as well as easy-to-follow tips in classic DK style.

Cook lighter, leaner, and happier with TikTok and Instagram star Benji Xavier.Benji Xavier is beloved by millions of fans for his sardonic humor and enthusiastic approach to cooking, but he’s best known for his creative recipes and realistic approach to healthy eating. By swapping high-calorie ingredients like sugar, full-fat dairy, and fatty meats for healthier, lower-calorie ingredients, he creates lighter versions of your favorite recipes that are delicious but also less calorie dense. Benji's approach to cooking is proof that it's possible to eat leaner and lighter, and also develop a healthier relationship with food.In The Rebel Diet, Benji shares the recipes that fueled his weight-loss journey, including healthier versions of burgers, pizza, desserts, and more. Healthy food can taste good, and Benji is here to show you how to satisfy those comfort food cravings with lighter, leaner, protein-packed dishes that deliver all the flavor of the originals. In it, you’ll find:Lower-calorie, higher-protein versions of your fast-food favorites.Superfast, craveable snacks to replace packaged chips and crackers.Healthy, easy-to-make meals that don’t require special ingredients or hours of prep.Let go of restrictive diets and obsessive calorie counting and embrace the joy of eating, one healthy recipe at a time.

They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere - down to the background music - influence how we perceive flavour.As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings food into full technicolour life. Yet it's not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.Food science expert Dr Stuart Farrimond explores major flavour categories such as salt, acid and heat (from chillies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.

The BBQ is the domain of dads. This is a universal fact. Whether you are hosting a large gathering or you want to whip up something quick and easy for one, this book covers all BBQ bases, including meat, fish and veggie grills, sauces and rubs, side dishes, and sweet treats.It's time to don your apron, fuel the flames and get grilling!

Your pasta sucks, but it doesnt have to. Let celebrated comedian and totally legit author Matteo Lane show you how through 30 delicious recipes and laugh-out-loud stories.Organized by the most important places and people in his lifefrom Chicago and New York to Rome and Sicilycomedian, actor, and YouTube sensation Matteo Lane's first cookbook features recipes rooted in serious pasta knowledge but presented with his signature snarky and sassy wit. Turn these pages to find: A conversational recipe (definitely not an argument) with his bestie Nick Smith on their versions of Mac and Cheese. A short rant over the validity of ';alfredo' that turns into a delicious recipe for Penna alla Vodka. Matteo's foolproof Homemade Pasta recipe. Lots of hardworking, handy tipslike a treatise on how to not f*ck up your pastaso you can learn while you laugh. For fans of Matteo Lane, readers looking for a humorous take on Italian culture, or anyone who simply wants to learn ';how to cook pasta like an Italian, Irish, Mexican homosexual,'Your Pasta Sucks will satisfy all.HILARIOUS CELEBRITY COOKBOOK:Matteo Lane is a force: Named one of Variety's Top Ten Comics to Watch, he performs for sold-out crowds all over the world. On his popular YouTube channel, Matteo guides viewers throughhis favorite simple dishes and regales them with hilarious asides. Fans always ask for written recipes, and this deliciously funny Italian cookbook is answering their call. AN ENTERTAINING MESS: Matteo does not claim to be a professional when it comes to cooking. He's real, he's messy, and he has a major dose of hubris and charm. Delving into these pages is like inviting your bestie to dinner and having them whip up something chaotic and sublime while telling you the most entertaining bit of gossip you've ever heard. A SNARKY LOVE LETTER TO ITALIAN CULTURE: From a guide to how to order coffee in Rome (it can be more complicated than you think) to an ode to Matteos favorite pasta personalities, a silly list of things youll find in a nonnas house, and much morethis cookbook is more than just a collection of delicious Italian recipes. Its a tongue-in-cheek love letter to the wild and wonderful life that Matteo inhabits.Perfect for: Fans of Matteo Lane and his standup comedy People looking for books that celebrate Italian and Italian American culture Supporters of LGBTQIA+ content creators Fans of Italian cooking and food-centric entertainers like The Pasta Queen Foodies looking for a unique present for a housewarming, birthday, holiday, or host/hostess gift

Explore the unique nomenclature of traditional Chinese dishes through folklore, personal storytelling, and 26 easy-to-cook recipes in this entertaining graphic novel cookbook, perfect for lovers of comics and food.Storytelling is one of the most universal and collaborative components in every culture. In Chinese culture, dishes are often connected to a classic legend, a famous person, or a historical event, underlining the importance of food. In this delightful graphic novel-style recipe book, Chinese American cookbook author Ying Chang Compestine explores the folkloric stories behind beloved Chinese dishes and gives easy-to-follow recipes for each, such as: Mapo Tofu, a savory dish named for the “old lady with a pockmarked face” who invented it Goubuli Baozi (translation: "ignored by doggy stuffed buns”), classic buns with minced pork and vegetables made popular by an unusually taciturn village boy Tear-inducing Heartbreak Jelly Noodles that combine chili oil, peppercorns, and other fiery ingredients and are believed to cure the sadness of a broken heart Steamed Milk Custard, one of the most beloved desserts in China, originated during the Qing Dynasty by a hungry young cattle farmer as a way to preserve milk These are dishes Ying grew up with, cooked with her grandmother, and prepares for her own family today. Stories and recipes are illustrated and presented in panel layout, with art by award-winning children’s book illustrator Vivian Truong.UNIQUE VISUAL STORYTELLING: There are many classic and new Chinese cookbooks, but this visually rich graphic novel format combines Chinese food, history, and culture in humorous and engaging language and images, creating an irresistible new approach. A COOKBOOK FOR EVERYONE: The 26 illustrated recipes—including appetizers, main courses, and desserts—are simple and accessible, utilizing ingredients anyone can buy at their local grocery store. MEANINGFUL GIFT: With a sentimental and cultural focus, these recipes are about more than creating meals. Buddha Jumps Over the Wall is the perfect gift for anyone interested in Chinese cuisine and culture, readers with a passion for storytelling, or home cooks looking for delicious dishes with fascinating origins to return to again and again. Perfect for: Readers interested in Chinese culture, history, and folklore Lovers of comics and/or graphic novels People who enjoy humor and storytelling Gift-giving to foodies or home cooks  Fans of illustrated cookbooks and food magazines

For a culinary tour of Italy, or a master class in creating the nation's many regional gems in your home kitchen, you couldn't ask for a better tour guide than Cathy Whims. In her debut cookbook, Cathy brings together dishes from Italy's many and varied regions, united by her masterful interpretation of cucina povera-literally "food of the poor," which means fresh produce, local meats, handmade pasta and pizza, and simple cooking methods. These recipes for drinks, appetizers, pasta, pizza, risottos, meat and fish, and desserts are united not by region but by feeling: everything is authentically Italian yet easy for the home cook to create no matter where they live. Step-by-step instructions demystify essential skills like how to make fresh pasta, cook a perfect risotto, and craft heavenly, light-as-a-cloud gnocchi. Readers will find tips and techniques from professional chefs and everyday home cooks, seasoned with Cathy's always-engaging wit and reflections on history and on food, life, travel, and more.

Get more plants into your diet with minimal fuss and delicious results. Plan your next meal around favorites such as carrots, cauliflower, or sweet potatoes, or try your hand at the underused asparagus, Brussels sprouts, or kale, turning them into more than just side dishes. Transform corn into Elote Grilled Cheeses, spinach into Pesto Pasta, cucumbers into No-Roll Sushi Bowls, and tomatoes into Farro Caprese, and even add more veggies to pizza night. Recipes appear by cook and prep times so you can whip up something fast or enjoy more hands-on dishes for every kind of eater: omnivores, vegetarians, and vegans. This must-have cookbook provides all the expert guidance and practical tools that you need to make plant-powered cooking a reality: checklists, tips, variations, meal plans, and versatile flowcharts to help you decide what to make for dinner. All you have to do is start with a vegetable.

Sisters Belinda Kelly and Venise Cunningham have grown a successful business together, Simple Goodness Farm, embracing nostalgia, nature, and a back-to-basics way of living. They've given a unique cottagecore spin to their cocktails and family-friendly happy hours with the syrups, tinctures, juices, spirits, shrubs, cocktails, and mocktails showcased in Drink Your Garden. Perfect for a green thumb or great farmers' market shopper alike, the book shares how to capture the intense, pure flavors of a season and naturally preserve them, and offers basic instructions for gardening everything drink-worthy from simple windowsill herbs to vegetables and flowers. Novice bartenders and gardeners of all skill levels will find unique inspiration, while the environmentally conscious consumer will resonate with Kelly and Cunningham's farm-to-table approach that supports a zero-waste lifestyle. Complete with recipes for alcoholic, low-alcoholic, and alcohol-free drinks, there's something for everyone in Drink Your Garden!

Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth--including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa, and the deserts shared by the US and Mexico--compiled by two James Beard Award-winning writers. Chile, Clove, and Cardamom is a celebration of the fragrances and flavors of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied recipes of traditional desert cultures, bringing to life the places, dishes, and recipes that have been shaped by heat and drought and infused with bold flavors. Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist, and literary naturalist, has written extensively about foods from the Middle East to the desert Southwest and is the winner of the 2024 James Beard Media Award for his recent book Agave Spirit. Joined by fellow James Beard Award-winner (The Sioux Chef, 2018) and food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes that honor the tastiness of cuisines that have influenced how all of humanity eats today. Steeped in history and memory, Chile, Clove, and Cardamom is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on a variety of easy-to-follow cooking methods for planning your own desert meals. Inside, you'll find: Main Dishes Sticky Lamb Ribs, Spicy Orange Chicken, Roast Chicken with Tarragon and Capers, Stuffed Mexican Peppers in Yogurt Walnut Sauce, and Lamb Kebabs with Moroccan Spices and Pomegranate Molasses Glaze. Light Fare and Small Plates Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup. Dips and Sauces Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam. Breads Pocket Flat Breads, Pan de Semita, and Blue Corn Bread. Soups and Stews Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho. Salads Desert Succotash, Za'atar-Roasted Cauliflower, and Tangerine and Radish Salad. Drinks and Desserts Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels. As hotter and drier conditions become more familiar to people beyond the places where these Indigenous and Nomadic cultural cuisines originated, these water-conserving dishes and energy-saving techniques become timely for many of us. Each recipe, in turn, introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality, delicious ingredients--and how to use them--in a changing world. "If all the world's most delicious foods had a reunion, this would be their family album."--Lawrence Downes, writer; former member of the New York Times editorial board

"For cocktail enthusiasts, herbalists, foragers, and bartenders, Botanical Bar Craft serves up original, spirited recipes and invaluable plant knowledge, inspired by adventures in the garden and forest. In Botanical Bar Craft, innovative herbalist and mixologist Cassandra Sears invites readers to create herbal elixirs and apothecary cocktails infused by a close connection to nature. Whether in the garden, the field, or the forest, Sears finds generous abundance among the plants. Her tonic libations harness the power of phytochemistry and place-based consciousness while easing stress and comforting the body, mind, and spirit. With original recipes that tie together the creative arts of herbal medicine and craft cocktail making, Sears blends herbal tinctures, teas, and botanical infusions into modern-classic cocktails as well as sensational and unique nonalcoholic drinks that hit the spot for relaxation without sedation. More than just a collection of recipes, Botanical Bar Craft is also an herbal handbook for bartenders and a mixology guide for herbalists. Readers will delight in the journey as Sears combines dashes of herbal lore and history with instructions for developing the spirited philosophy of apothecary bartending, lessons on mixology, and a primer on the beneficial actions of medicinal herbs. Inside Botanical Bar Craft, you'll also find: -65 original recipes for potions, tonics, elixirs, and cocktails, including Kava Cacao Flip, Pregnancy Punch, Victory Garden, Bloody Botanist, Bitters and Soda, Juice of Life, and Euphoria. -More than 40 plant profiles that include how those plants grow and suggestions for how to use them behind the bar to draw out their beneficial actions. -An accessible explanation of the chemistry and energetics of medicinal herbs. -Behind-the-scenes interviews with artisan distillers. -Advice and tips for growing a garnish garden. This book will not only appeal to herbalists, herbal enthusiasts, and home cocktail enthusiasts, but also to professional bartenders looking to embrace the use of innovative and highly flavorful natural ingredients in their bar creations. Botanical Bar Craft provides all the answers for those who are curious and wondering how to make a really good drink inspired by and infused with plants"--

Make iconic Parisian delicacies with these 30 cherished recipes from the world-famous French pastry shopThe Little Book of Ladurée: Patisserie brings together Ladurée's 30 most beloved recipes written by the company's head pastry chef, Julien Alvarez. From the famous macarons to the Saint-Honoré, to the chocolate eclairs and the delectable Mont Blanc, to the almond croissant or the French toast, you can enjoy these Parisian institution's iconic recipes made right at home.

An invigorating guide for tasting, naming, and visualizing the chromatic diversity of wine While smell and taste dominate the experience of sipping wine, Florence de La Riviére turns our eyes to its color, instead inspiring an artistic and visual approach to wine tasting. Throughout The Look of Wine, readers will meet winegrowers, oenologists, sommeliers, and scientists to weave a canvas of universal words representing the chromatic palette of wines. Alongside this descriptive vocabulary, original photography captures the authenticity of color while leaving room for interpretation. Each family of color is visually represented by a wine, with a description of its hues and the natural and human processes that contributed to creating it. Neither a directory of the colors of wine nor a technical encyclopedia, The Look of Wine is a living tribute to oenology's chromatic diversity, with a focus on still, unmutated whites and reds, as well as rosés.