Food & Drink

Easy Yet Impressive Dinners for your Inner Rockstar You can have it all: delicious, easy and drop-dead gorgeous dishes without breaking a sweat. Why? Because you're fancy and because you've got Shereen Pavlides' killer recipes and chefie tips backing your play! With her signature flavah-packed dishes, wholesome from-scratch approach and cheeky wit, Shereen breaks everything down so you can make truly showstopping meals. Shereen shares everything from quick and easy classics, like Pressure Cooker Mac and Cheese and Philly Cheesesteaks, to Italian favorites, griddled masterpieces and global comfort foods. And she's even thrown in some after dinner shugá because what's a rockstar dinner without some dessert? Bring your appetite and dive into 60 spectacular dishes like: Short Rib Ragù Lasagna from Scratch Lobster Fra Diavolo Fettuccine Pan-Seared New York Strip Steak with Cabernet Pan Sauce Spatchcock Chicken with Za'atar Tahini Grilled Salt and Pepper Chicken with Hazelnut Pesto Foolproof Pan-Seared Scallops with Rustic Mashed Potatoes Homemade Cannoli With this collection of must-try recipes, you'll never have to ask yourself "what's for dinner?" again.

*2022 Foreword INDIES Book of the Year Award Silver Winner for Cooking Award-winning author and forager Pascal Baudar uncovers incredible flavors and inspiring recipes to create unique, place-based vinegars using any landscape. Includes more than 100 delicious, easy recipes for quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and more! "[Wildcrafted Vinegars] celebrates the versatility of this all-important--but often overlooked--acid in the kitchen."--Plate Magazine After covering yeast fermentation (The Wildcrafting Brewer) and lactic acid fermentation (Wildcrafted Fermentation), pioneering food expert Pascal Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deeply into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms--even wood, bark, and leaves--that play a vital part in infusing distinctive gourmet-quality vinegars. More than 100 recipes show how to use homemade vinegars to make a wide range of delicious foods: quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and other preserves. Recipes include: Pine, fir, and spruce-infused vinegar Smoked mushroom and seaweed vinegar Blueberry-mugwort vinegar Wilder curry vinaigrette Wasabi ginger vinegar sauce Pickled walnuts Mountain oxymel And many more! Once you've mastered the basic methods for making and aging vinegars at home, you might be inspired to experiment on your own and find local plants that express the unique landscape and terroir wherever you happen to live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar is an experienced and encouraging guide to safe and responsible wild-gathering and food preservation. "Pascal Baudar is a culinary visionary."--Sandor Ellix Katz, author of The Art of Fermentation

The world's best-selling annual wine guide.Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 47th year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide.It provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. It reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine 2024 gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both.This latest edition of Hugh Johnson's Pocket Wine 2024 includes a colour supplement on Chardonnay, the world's most obliging grape, discussing everything from history and taste to texture, fashion and the role oak.

WINNER OF GUILD OF FOOD WRITERS AWARD 2023: DRINKS CATEGORYLonglisted for the André Simon Award for Drink Books for 2022Real cider, craft cider, farm cider, artisan cider: Whatever you wish to call it, at its best, cider is made and should be enjoyed like a fine wine, with all of the sophistication but less of the pretentiousness. Just as there are many volumes devoted to the great wine regions of the world, we now need a 'cider appreciation' manual to fully understand and delve into the rich culture of cider and perry. Cider Planet is that book and Claude Jolicoeur is our expert guide. In Cider Planet, Claude Jolicoeur - a cider expert, a passionate cider maker, and author of the internationally-acclaimed New Cider Maker's Handbook - takes readers to the world's greatest cider regions, providing a guided tour and a deep understanding and appreciation for how this 'Prince of Beverages' is made. Describing orchard practices and specific apple varieties used in different countries, he reveals the long and proud history of the world's oldest ciderlands. He also profiles different cider styles and rituals and learns from some of the most knowledgeable producers and local cider experts in each country. Cider, though, is no longer just a traditional European drink. In recent years it has caught on in other parts of the globe and Jolicoeur talks about these new and emerging regions, which are building upon the old traditions and creating new ones of their own. Jolicoeur also explores the most revered areas for making pear cider or 'perry', and he even transports readers to Kazakhstan, famous as the 'birthplace of the domestic apple'.

Donna Hay, Australia's most trusted and bestselling cookbook author, returns with a book that you'll want to cook and eat from time and time again - the ultimate bible of fast, delicious recipes for busy families. From bestselling cookbook author Donna Hay comes the recipes you've been waiting for. The Fast Five is all about taking your favourite recipes and reimagining them in faster, more delicious ways. All-time classics and old stand-bys - lasagne, pasta, tacos and more - are reinvented with midweek twists which focus on cutting down time and upgrading flavour. Weekly go-tos are given a new lease on life, as Donna takes tried-and-tested recipes and gives them a fresh new twist. For example, the weekly taco night moves from straight out-of-the-box ready-made to fresh and delicious fit-for-a-restaurant, with five flavourful variations made inclusive for all tastes and preferences. With fresh salsas and sides, a fully-fledged feast comes fresh to the table in minutes.Whether you're looking for ways to improve on your favourites or for a total kitchen refresh, The Fast Five will bring you new fast new fabulous flavour combinations - all done without ever straying from your repertoire of go-tos. The Fast Five is the ultimate bible of fast, delicious recipes you need to know, made in ways you've never tried before.

Sie finden saisonale und regionale Ernährung eintönig? Falsch gedacht: Jetzt wird es blumig-bunt und wir bringen die Farbenpracht vieler essbarer Blüten auf den Teller! Egal, ob Sie Blumen in unmittelbarer Umgebung wildernten oder sie selbst anbauen lernen möchten, dieses Buch bietet Ihnen mit über 50 besonderen Rezepten alles, was Sie wissen müssen, um mit regionalen und saisonalen Zutaten aus jedem Gaumen- auch einen Augenschmaus zu machen!

Discover everything there is to know about sushi! Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike. With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to: Find all types of seafood, such as eel, sea urchins, tuna, etc.Marinate fish with kombu seaweed.Cure fish with vinegar and sugar.Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.Shuck and prepare clams, such as the Mirugai Clam.Identify vinegar varieties and soy sauces.Prepare wasabi as well as grate, boil, and pickle ginger. Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet.Recipes for 23 different types of sushi.Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.

Be transported to the south of France with this beautiful tome of photographs from Provence for art lovers and armchair travelers alike.

Belgian beer connoisseur and storyteller Erik Verdonck relates the most interesting, amusing and surprising anecdotes about the 50 best breweries in Belgium, large and small.

Mikael Einarsson ist Chefkoch der Brasserie Astoria in Stockholm. Er hat beträchtliche kulinarische Erfahrung über die Jahre in verschiedenen Arten von Küchen gesammelt. DE TITLE ist sein viertes Buch, das erste mit gestalten.Hubbe Lemon is Förster und Jäger in Skebo Herrgård in Schweden. Er fischt und jagt seitdem er 10 Jahre alt war und geht das ganze Jahr über in den Wald. Dies ist sein erstes Buch.

A cookbook and lookbook of more than 75 easy-to-make themed lunchbox creations to bring inspiration, joy, learning, and nutrition to a child’s midday meal, from IACP Award–winning authors Marnie Hanel and Jen Stevenson.

This informative reference meets tasting journal is your essential guide to the pleasure and versatility of this well-loved, globally sought-after spirit. Whether you are a novice or savvy enthusiast, Enjoying Gin teaches you the fascinating history of the world's most well-known spirit as well as how to enjoy and evaluate it for a myriad of tastes, textures, and flavor subtleties. It also takes a look at some of the most popular gin brands so you can learn how to cut through the marketing and really understand what you're getting. The journal section creates an accessible, interactive journey that helps you record your tasting experiences with small-batch to big-brand gins so you can find new favorites based on your flavor preferences. This guide: Takes you through the finer points of tasting ginOffers an interactive format for recording your experiencesIncludes a collection of gin cocktail recipes that take your experience deeper into the world of gin enjoyment From classic to new-generation gin distilleries hailing from across the the globe, you'll learn all you need to enjoy gin with the knowledge of a seasoned enthusiast. Whether you choose classic or contemporary, Enjoying Gin offers a hands-on guide to the world of gin and its complexities of flavors.

An inspirational, accessible family cookbook that offers everything a parent needs to bring joy and love back into the kitchen, by the baby and toddler feeding experts behind Feeding Littles and the New York Times bestselling cookbook author of Inspiralized.When it was time to introduce solids to her firstborn, Ali Maffucci didn't want to make baby food from scratch or buy expensive premade purées. Enter baby-led weaning (or baby-led feeding)-and Megan McNamee and Judy Delaware, the dietitian/occupational therapist duo behind preeminent parenting resource Feeding Littles-which skips spoon-feeding altogether so babies can eat what the family eats. As babies feed themselves, they explore a variety of aromas, shapes, and colors while developing fine motor skills, hand-eye coordination, dexterity, and healthy eating habits. McNamee and Delaware also help their clients navigate-or prevent-picky eating at all ages and raise a generation of intuitive eaters who listen to their bodies and love a variety of food. Now, these powerhouse authors unite to provide a plan that will reduce stress and anxiety around mealtimes, nourish your loved ones, and satisfy everyone's palate with fun, easy, nutritious recipes. Maffucci, Delaware, and McNamee offer:strategies for baby-led weaning/feeding, as well as safety and other common parental concernshow to meal-prep in a way that works for your scheduletips for dealing with challenges such as picky eaters and dining outa one-of-a-kind visual index for plating food that babies can feed to themselves100+ delicious recipes in categories including Morning Fuel (with plenty of egg-free options), Less Is More (using five ingredients or less), and Mostly Homemade (no shame in using pantry staples!)modifications for families with allergiespositive food language and how to promote body positivityand much moreWith this book in hand, mealtimes will be easier and more enjoyable for everyone-from your six-month-old, to your picky toddler, to the other kids and adults in the family. As parents, the authors know that getting food on the table is hard enough, so whether you're making a five-minute grilled cheese or pumpkin waffles, it's time to start celebrating every bite.

Cocktail Botanica is a celebration of all things floral, herbaceous, fruity and boozy.

For centuries, the Goldenseal, also known as Orangeroot, have been used by Native Americans for the treatment of various ailments. These ailments included: ringworm, irritated eyes, upset and ulcerated stomach, colds and coughs, among other illnesses. The Goldenseal is a perennial woodland herb belonging to the buttercup family, Ranunculaceae, that grows mostly in the wild. Over the years, scientists have studied its properties and effectiveness in treating many health issues we have today; hence the reason for the now commercialized herb. Research shows that the Goldenseal contains Isoquinoline Alkaloids (Berberine, Hydrastine, Canadine and Palmatine) that has a lot of health benefits which helps in the fight against cancer and many other ailments plaguing mankind. The Goldenseal is available in four forms: raw root, capsules, powder and tincture. The Goldenseal is potent, capable, and highly effective. If you wish to lead a healthy life wherein you don't have to worry about serious medical issues, you must consider trying out the Goldenseal root today.

In an era of excessive convenience and disposable food waste, Gennaro's Cucina could not come at a better time - you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less and ultimately eat better.

Learn how to grow, store and cook a wide range of nutritious and tasty beans for eating fresh from the vine, or to dry for warming winter meals. Susan Young shares 10 years of experimentation with growing a range of varieties from around the world.

Tomato, a captivating book penned by the talented Claire Thomson, is a must-read for all book lovers. Published in 2022 by Quadrille Publishing Ltd, this book delves into a unique genre that keeps readers hooked from the first page to the last. The narrative unfolds with an artistic blend of words that paint a vivid picture in the reader's mind. Thomson's writing style is engaging, making it hard to put the book down. The publication year, 2022, marks a significant milestone in Thomson's literary journey, with Tomato being one of the most anticipated books of the year. Quadrille Publishing Ltd, a renowned publishing house, has done justice to the author's vision, ensuring that the book reaches a wide audience. Written in English, this masterpiece reflects Thomson's flair for storytelling. Grab your copy of Tomato today and embark on an unforgettable literary journey.

Enjoy healthy and delicious Japanese pickles with the help of a leading Japanese food expert! Homemade Japanese pickles are incredibly tasty and easy to make, and have numerous gut health and digestion benefits. This amazing book shows you how to make your own Japanese-style pickles at home using fresh vegetables from your garden or local farmers' marketand how to incorporate them into delicious Japanese homestyle meals.Author Takako Yokoyama provides 76 pickling recipes grouped into three chapters: Chapter One: Quick pickles that are ready to eat immediatelylike Spicy Eggplant Pickles, Cabbage and Garlic Pickled in Soy Sauce, and Tomatoes Seasoned in Sake Rice Wine Chapter Two: Classic Japanese pickling recipessuch as Umeboshi Preserved Plums, Napa Cabbage Kimchi, and Daikon Radish Pickled in Miso Chapter Three: Seasonal picklesincluding Spring Parsley and Butterbur Pickles, Mixed Summer Vegetable Pickles and Winter Beets Pickled in HoneyYokoyama also presents 21 enticing recipes for meals that incorporate the pickles you makelike Sushi Rolls with Pickled Cabbage and Tofu Hotpot and Onion Salad with Fermented Soybean Dressing.With commonly asked questions, clear step-by-step instructions, beautiful color photos, and information about the health benefits of pickles, this is an ideal resource for home cooks who want to try their hand at pickling, plant-based eating, or expanding their go-to recipe list.

Discover wholesome, sustainable and plant-based dishes in this essential cookbook for everyone from full-time vegans to those who just want to do their bit for the environment'Hearty, healthy, flavour-packed dishes' MAIL ON SUNDAY'A uniquely sustainable and delicious approach to modern plant-based cooking' VOGUE_________Have you ever wondered how to make your diet truly eco-conscious?In this beautiful plant-based cookbook, over 130 creative, delicious, planet-friendly recipes put vegetables at the very centre of the table. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable.In The Whole Vegetable, Sophie Gordon shows us how to:- Cook with every part of every vegetable- Reduce waste in your cooking- Reinvent your leftovers- Eat with the seasonsFrom Cauliflower Carbonara, Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast Crumble, Maple-Roasted Pears and Apple & Walnut Danish Buns, The Whole Vegetable is packed with thoughtful recipes for every season.Most of all, it will ensure that nothing in your kitchen goes to waste._________'Creative, delicious, planet-friendly recipes . . . Teaches you how to put those often discarded parts of fruit and veg to good (and tasty) use' Women's Health'The Whole Vegetable heroes plant-based cookery, with recipes that also help reduce food waste in the kitchen and improve sustainable living. A worthwhile read' Good Housekeeping

Beat Arthritis Naturally tells us how to manage our arthritis symptoms in a natural holistic way.