Food & Drink

This section lays out the concepts of extraction of food-based bioactive molecules, along with both conventional and modernized extraction techniques, as well as the available sources, biochemistry, structural composition, and potential biological activities of bioactive compounds.

Explores the sources, biochemical properties, metabolism, health benefits, and safety of bioactive ingredients for nutraceutical and functional food products. Emphasis is given to linking the molecular and chemical structures of biologically active components in foods to their nutritional and pharmacological effects on human health.

Delicious drinks with a slow burnWith 60 toe-curling tipples and scrumptious spritzes inspired by your favourite romantic stories, realms and tropes, A Coupe of Thorns and Rosé is the perfect companion to add some serious spice to your reading nook or bookclub. Whether you fancy an Atlas Spritz to toast to bitter rivals, a High Lady Between The Sheets to serve your Shadow Daddy, or an Empyrean Espresso Martini to bond over, this book has a drink for every romantasy fan (even Tam stans - try the Green-eyed Fairy). With beautiful illustrations throughout, simple methods and a reading checklist, this is an absolute must for any TBR.

Fermenting expert Kenji Morimoto shows how to make delicious, health-boosting ferments and use them to stunning effect in your everyday cooking.

Wine as commodity has received enormous academic attention, while wine as gift has largely eluded significant dedicated research and analysis. This book addresses this lacuna with insights from leading scholars from a range of disciplines exploring wine as gift in different moments of history.

Delightful illustrations complement 57 easy-to-make cocktail (and mocktail) recipes in this essential bar book

Appetizers, finger foods, snacks, tailgating must-haves! This purse-size book is use-able, gift-able and stocking stuff-able.

Grandma's best-loved recipes were never written down, they were always just "a pinch of this, a dash of that,

The debut cookbook from the jacket potato supremo himself

PRE-ORDER THE ESSENTIAL VEGETARIAN SLOW COOKER COOKBOOK---The slow cooker is the ultimate one-pot, hands-off way to make everyday delicious. Whatever the time of year, there is nothing more satisfying than knowing mealtimes are sorted. From pot to table, cooking in the slow cooker is minimal effort for maximum flavour with all ingredients thrown together in one pot and cooked low and slow..Eating more vegetables all year round has never been so easy. From light and bright Thai Green Curry to fresh and fragrant Stuffed Aubergines to comforting and earthy Miso Ramen to warming and hearty Mac and Cheese with Butternut Squash, there is a slow cooker recipe inside for anyone who wants to eat vegetarian and vegan meals that fit around their busy lives.

Food has the unique power to bring people closer together and here COOK have gathered 100 of their most treasured and popular recipes to recreate at home whether you are short on time, looking to entertain with a minimum of fuss, or wishing to push the boat out with style and panache for weekend entertaining or special nights in. From the iconic chicken alexander and Moroccan lamb tagine to amazing pavlovas and gin and tonic semifreddo, there is something here for everyone, from worknight wonders to weekend cook-ins. Ingredients are sourced from planet friendly suppliers, with a constant emphasis on reducing the environmental footprint in the process. Chapters include Worknight Wonders, Feeding the Family, Relax, it's the Weekend, Special Nights In, Cooking for a Crowd and Desserts.At work and in life, we could all do with rediscovering the original spirit of the COOK story. Good people. Good food. Sitting down together. Serving up Joy.

A cookbook from the UK's leading pickles brand, showing you how to make your own pickles and ferments at home, then how to cook with them in flavour-packed and gut-loving recipes.

Journey through Chianti with John Bersani as he presents over 40 authentic Italian recipes, interwoven with personal tales and traditions—ideal for anyone enchanted by Italy or passionate about true Italian cooking.

The Boston Chef's Table brings over 50 recipes from the best chefs in the Boston area right to your kitchen. These contemporary recipes represent the very best Boston has to offer from Ravioli with Roasted Peaches and Pistachio Pesto to the classic Hot New England Lobster Roll to Boston Cream Pie. Inside you'll findOver 50 recipes customized for home cooks from longstanding institutions of Boston Savory color photos of recipes and chefs that invented themContact information and profiles on famous chefs and restaurants in BostonSidebars spotlighting the city's culinary history and ethnic food enclavesEasy yet comprehensive steps to recreate your favorite appetizers, entrees, desserts, and more!

50 Vegetarian Recipes from 50 Years of Claire's Corner Copia by Claire Criscuolo will be a 50th anniversary celebration cookbook divided into seven chapters: Breakfast, Appetizers & Little Plates, Soups & Salads, Entrees, Dressings & Sauces, Deserts, and Mocktails & Smoothies.

Expert, no-nonsense and fun advice on getting the best out of your wine experiences

Sunday Times bestselling author Michael Greger brings his nutritional science accumen to this beautiful cookbook with 100+ recipes to slow aging and improve health.

"The soul of my cooking is the symphonic layering of vibrant flavours that work together like instruments in an orchestra." - Asma KhanInternationally renowned chef and award-winning author Asma Khan returns with a masterclass on building flavour in your cooking through the intuitive principles of Indian cookery. Structured around the six core ayurvedic flavours, namely: Tangy, Bitter, Hot, Sweet, Sour, and Salty and how they correlate to the six seasons in Bengal, this book aims to simplify Indian cookery by giving you the building blocks/foundations to build balanced flavours - as well as empowering homecooks to apply these processes more intuitively to their own dishes with core techniques. Including 80 flavourful, nourishing and healing recipes, as well as ayurvedic principles and veg-forward cooking this book seeks to honour the earth and traditional cooking techniques for the modern kitchen.

Here's how to make plants the centre of every meal. We're talking veg-centric main courses with main character energy. From decadent and delicious plant-based lasagne with creamy bechamel sauce, to hot honey halloumi burgers and lemon drizzle cookies. This is big flavour, without compromise, and guilt-free eating that benefits you and the planet. We all want to incorporate more plants into our diets and know that variety is key when it comes to our health - but every meal doesn't need to be super-loaded, super-food salad when what you're really craving is a bowl of steamy pulled "pork" noodles. With a background in plant-based recipe development, Elly Smart aka @ellysplate has some of the smartest tricks for incorporating highly nutritious ingredients into your diet without you even noticing. She is a champion of flavour and each recipe is protein-packed and balanced for ultimate vegan comfort. Featuring over 75 main course dishes to take you through the week from 10 minute dinners to plant-centric, dinner party centrepieces.

Scott Harrison, founder of The Six Pack Revolution, is back with his second book after the Sunday Times bestselling Eat Your Way to a Six Pack. With a focus on high protein meals, all able to be cooked in 30 minutes or less, this complete plan will have you eating and exercising your way to a six pack, with visible results in 75 days.Scott's life-changing programme, The Six Pack Revolution has helped a community of tens of thousands of people across 57 countries gain confidence and achieve the best shape of their lives - all with no calorie counting or weighing scales in sight.

Thai cuisine is one of the most popular ways of eating, and this fabulous book has 180 wonderful, fragrant recipes to try out.

An inspiring addition to any cook's bookshelf, this is a comprehensive introduction to the cuisine, its history, ingredients and techniques, and above all vibrant and healthy recipes.

A fully illustrated practical instruction course and recipe collection on Korean cooking, and an introduction to its history, ingredients and culinary traditions.

The essential reference guide to a vast array of drinks, cocktails and how to make them, with fascinating details and invaluable tips of the trade.