Food & Drink

Everyday recipes with an emphasis on simplicity and no-fuss.

Sugar is addictive, toxic and everywhere. Find out how your sweet tooth might be nibbling you to death in this straight-talking expose.'Fat Chance', documents the science and the politics that has led to the pandemic of metabolic syndrome - which results in conditions like obesity, diabetes and heart disease. Dr Robert Lustig exposes how changes in the food industry and in our wider environment have affected our collective metabolisms and our waistlines, and he shows how industry and political forces, motivated by greed, don't want things to change.To help us lose weight and recover our health, Lustig presents personal strategies to readjust the key hormones that regulate hunger and reward and suggests societal strategies to improve the health of the next generation. Discover how every calorie is different and that cutting out sugar is not just about making us thin - it's about making us healthier, happier and smarter.

Easy to follow guidelines for optimising thyroid function, balancing hormones, managing symptoms and losing weight through nutrition.

In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe  If there¿s one thing the entire world can agree on, it¿s pizza. It just might be the world¿s favorite food. In every climate, in every region, in every kind of kitchen, there¿s pizza to be had, infused with local flavor. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen, wherever you are. After eight years at the famous Brooklyn restaurant Robertäs, culminating with his position as Pizza Czar, Falco pivoted from the New York City food scene to the world, traveling to Brazil, Colombia, Kuwait, Panama, Canada, Japan, India, Thailand, and all across the United States. His mission? To discover the secrets and spread the gospel of making the world¿s favorite food better. Now the planet¿s leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogotá or in subtropical India, and he can certainly help you do it at home. An exhaustive resource for absolutely any pizza cook, teaching mastery of the classics and tricks of the trade as well as completely unique takes on styles and recipes from around the globe, Pizza Czar is here to help you make world-class pizza from anywhere on the map.

Lonely Planet has compiled the best dining spots in every country of the world. Our writers know how to sniff out the best food around and our picks favour local, authentic and atmospheric experiences - whether that means tucking into tasty oysters at a seafood shack in southeast England or gorging on the best jerk chicken in Jamaica.

100 vegan recipes and tips to achieve optimum nutrition while on a plant-based diet, by bestselling health author Patrick Holford.

The only baking book you'll ever need to create the cutest Christmas cakes, cookies and treats

The veggie follow-up to the smash-hit Chinese Takeaway Cookbook

A giftable design tome of more than 250 cooking tools.

A savoury-focused baking cookbook with an emphasis on wholegrains and seasonally-led ingredients from a UK-trained chef who is one of Australia's best-regarded baker

A sparkling celebration of one of the world's best-loved wines, including history, quotes, facts, and recipes for classic and modern Prosecco-based cocktails.

Inspired by her son, who left for university with no cooking skills, Joy May wrote NOSH for Students a simple cookbook specifically for students. What was needed was an easily attainable taste of home, oh, and pictures with every recipe! Joy helps to take the chore out of cooking, giving students a taste of success and fun in the kitchen.

This is more than a cookbook of Japanese cuisine. Malte Hartig is an expert in Japanese Kaseki cuisine. Today the term is used for a special style of a light multi-course menu consisting of 7-10 different courses in a Japanese restaurant. It is a particularly light meal that is strictly vegetarian in accordance with Zen philosophy.

Explore the very best of Indian vegan and vegetarian cuisine with 200 dishes from around the country, gorgeously photographed throughout.

Craft Gin Making is a detailed guide to entering the world of gin production.

'There are so many recipes in here that have me planning all manner of meals to look forward to.' - Nigella LawsonTofu Tasty will revolutionise the way we think and cook with tofu forever. Never tasteless, never boring and definitely not just for vegetarians, tofuis an exciting ingredient and Tofu Tasty is here to challenge you into cooking new and inspiring dishes.With 60 vibrant recipes, Bonnie Chung explores a wide variety of tofu-based dishes. From textures you might be familiar with: crispy, soft, mashed and silken, to lesser-known varieties, including dried and fermented tofu, there are inspirational savoury and sweet dishes for every occasion. You can even learn how to make your own tofu from scratch! Drawing on influences that span across Asia, all the dishes are centred around vegetarian recipes that put tofu centre stage with extra twists for adding fish and meat included.The recipe chapters are arranged into sections by texture:Crispy Tofu: including Bookshop Katsu curry, Panko tofu bao and Tofu Miso DengakuSoft & Chunky Tofu: including Ma Po tofu, Smoked tofu okonomiyaki and Indo-Chinese chilli tofuMashed Tofu: including Chilli butter turmeric tofu scramble, Tofu Shirae salad and Miso tofu celery wantonsSilken Tofu: including Fully-loaded spicy Xi'an cold tofu, Hot & Sour Soup and Korean tofu stewFermented Tofu: including Red fermented tofu cauliflower steaks and Triple tofu Banh MiDried & Fried Tofu: including Tofu & mushroom Dan Dan noodles and Miso soup with aburaage and deep-fried aubergineSweet Tofu: including Baked Matcha tofu cheesecake and Tofu Fa pudding

Discover the secret to losing weight for good - and being kind to yourself in the process.

More than 120 whole-food, vegetarian recipes for quick weeknight meals full of flavour, spice, colour and nutrition, from New York Times bestselling author Heidi Swanson

Experience the magic of the Disney Parks right in your kitchen with these 100, easy and delicious recipes inspired by Walt Disney World!

The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xi¿an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to ¿atbread ¿lled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi¿an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi¿an. Transporting readers to the streets of Xi¿an and the kitchens of New York¿s Chinatown, Xi¿an Famous Foods is the cookbook that fans of Xi¿an Famous Foods have been waiting for.

Satisfying, easy, and great for family dinners, this book contains 200+ modern slow-cooker recipes that bring the fresh flavors, ethnic influences, and seasonal ingredients to inspire today's cooks. Classic recipes are refreshed with an amazing international pantry of seasonings, easy side dishes, and innovative garnishes in this amazing cookbook! Everyday Slow Cooking focuses on contemporary slow cooker favorites without forgetting some of the best slow cooker classics. A broad range of modern recipes take their cues from global influences, seasonal ingredients, and the richly layered, fresh flavors of today, while the classics continue to offer comfort, satisfaction, and make-ahead ease. Beautiful, full-color photography, easy-to-follow recipes, and a comprehensive introduction offer all the inspiration and explanation needed to turn out delicious slow cooker meals. With chapters dedicated to various meats, seafood, veggies, grains & legumes, deserts, and stocks/sides/sauces, this book is truly the last stop on your journey to slow-cooker perfection.

Brilliant protein-packed meals that don''t hold back on the spice.'' Joe Dicks, bestselling author of High Impact Intercourse Training''This delightfully raunchily-titled read is, of course, a recipe book full of tongue-in-cheek ways to cook chicken ... everything from Cockporn Poppers to Cossie''s Cockatore to Cock Pot Pie.'' METRO''What a title!'' Gok WanThe perfect book to get the most out of your cock. By her own admission, Cossie Hussey loves cock. With How to Eat Cock, join her on a culinary exploration and learn to know your way around cock just as well as she does.With recipes honed by a childhood spent on her family farm - from sticky southern fried cock to gobble up with your hands, served with a creamy slaw to the ultimate cock monsieur, a steamy and indulgent feast to share with your friends- let Hussey show you how to get the very best out of your cock.

More than eighty guided exercises and activities to help you break the diet cycle and create a better relationship with food and your body from bestselling author and Registered Nutritionist Laura Thomas PhD.

Simply is a captivating book penned by the talented Sabrina Ghayour, published by the Octopus Publishing Group in 2020. This book is a delightful journey through the world of literature, a genre that Sabrina Ghayour has mastered beautifully. Simply is a testament to Sabrina Ghayour's writing prowess and her unique ability to weave a compelling narrative that keeps readers engaged from start to finish. Published by the reputable Octopus Publishing Group, this book is a worthy addition to any bookshelf. Don't miss out on this literary gem, get your copy of Simply today.

'A simply brilliant book - modern, clever, beautiful and full of delicious recipes.' Jamie OliverA modern vegetarian cookbook packed with quick, healthy and fresh recipes, that fits perfectly with how we want to eat now.How we want to eat is changing. More and more people want to cook without meat a couple of nights a week, or are looking for interesting ideas for dishes for their vegetarian friends (whilst pushing their own vegetarian repertoire beyond a red onion and goat's cheese tart or a mushroom risotto). At the same time we want to eat food that is a little lighter, a little healthier, a little easier on our pockets, but that won't have us chopping mountains of veg or slaving over the stove for hours.Anna Jones is a brilliant young cook and food writer, who worked with Jamie Oliver for many years. Her first cookbook is a totally modern take on vegetarian eating - recipes that are healthy, nourishing, truly tasty and satisfying, introducing new dishes that are simple to make. Based on how Anna likes to eat day to day, A Modern Way to Eat covers everything from a blueberry and amaranth porridge to start the day to a quick autumn root panzanella or avocado, butterbean and miso salad for lunch; a tomato and coconut cassoulet, pistachio and squash galette, or mint, ricotta and courgette polpette for dinner.Packed with recipes that explore the full breadth of vegetarian ingredients - different grains, nuts, seeds and seasonal vegetables - and alternative approaches to cooking that avoid too much dairy or heavy carbs and gluten, this is a cookbook for how we want to eat now.

Experience the true taste of Morocco with these delicious aromatic vegetarian and vegan casseroles.