Food & Drink

Authentic modern Middle Eastern home cooking - 150 delicious, easy-to-follow recipes inspired by three generations of family tradition

Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe.Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.   While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

Food as medicine is one of the prevailing ideas in today's world. What sets this book apart is that here East meets West in the kitchen - it is built around using Chinese medical ideas about nutrition and shows how over 200 recipes can be used to improve health.

The Hummingbird Bakery Cookbook is a delightful culinary masterpiece penned by Tarek Malouf. Published in 2017 by the Octopus Publishing Group, this book is a must-have for all baking enthusiasts. The book falls under the genre of Food and Drink, and it promises to take you on a mouth-watering journey through the world of baking. The Hummingbird Bakery Cookbook is not just a book, but a baking revolution. It brings the magic of the Hummingbird's in-store experience into your very own kitchen. With a wide array of recipes from classic cupcakes, layer cakes, pies, cookies, and more, Tarek Malouf encourages home bakers to be adventurous in the kitchen. This book is a testament to Malouf's expertise and passion for baking, making it a worthy addition to your cookbook collection. Dive into the world of baking with The Hummingbird Bakery Cookbook, and let your culinary journey begin!

The definitive wine reference book, from one of the world's most prestigious wine brands.

Wine Revolution is a beautifully-packaged book that will appeal to wine buffs and younger wine enthusiasts alike. Written by award-winning wine expert, Jane Anson, who's just added Louis Roederer International Wine Feature Writer of the Year Award to her many accolades, the book contains everything you need to know about the best hand-crafted wines from around the world.

Learn how to use easy papercraft techniques on cakes with edible wafer paper to create stunning cake designs. Leading wafer paper cake instructor Stevie Auble demonstrates how to make a plethora of different wafer paper flowers, bows, wreaths and other decorations to transform your cake decorating skills with the minimum of effort!

An illustrated ode to omelettes with step-by-step techniques and 100 recipes.

A journalist's year inside the secretive and prestigious Krug winery, and a celebration of the grand history, quirky origins, and cultural significance of champagne.

A nutrient plan, based on the latest, extensive research, which can reduce bone weakness without the use of drugs.

New edition with all new, step-by-step photography!A classic beginner''s guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world''s foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate—in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?

Recipes for hundreds of tasty libations appear in this groundbreaking volume, originally published in 1862 and widely considered by drink historians as the first serious American book on cocktails and punches.

Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, a one-time English teacher who has hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices.

From Punjabi tandoori dishes to Goan coconut fish curries, this is the newly updated and revised edition of Mridula's award-winning book.

From Covent Garden's MushroomMan, an inspiring portrait-gallery of edible mushrooms with 50 fabulous original recipes.

'It's not all sardinhas. Just ask the man who made Portuguese food cool' - The Times'Offers so much more than just delightful recipes' - Evening Standard'Nuno Mendes' book is a celebration of hearty Lisbon fare' - Metro'... I feel guided through the cuisine of Portugal's capital city. This book not only shares the warmth of Nuno's cooking but also tells the stories behind eating in Lisbon' - René Redzepi, Head Chef at Noma, Copenhagen Lisbon is known as Portugal's 'City of Light', its beautiful, tiled buildings and cobbled streets illuminated by the reflections of the nearby waters. It is also one of the great undiscovered culinary centres of Europe. Internationally renowned chef Nuno Mendes is a 'Lisboeta' (native of Lisbon) and in this groundbreaking cookbook, he invites you to experience his favourite places, and the incredible food you will discover there.Sharing recipes inspired by the dishes that he loves, Nuno takes you through a typical day in Lisbon. Here you will discover the secrets to the most delicious pastéis de nata, the custard tarts for which Lisbon is so famous, and bolas de Berlim, fluffy doughnuts stuffed with custard that are sold on the beach. For lunch you might sample some typical seafood, like squid sizzling in a pan with garlic and coriander, or grilled sardines with a roasted green pepper salad. And as night draws in, Nuno offers his recipes for rich and warming dishes like slow-baked lamb chanfana and roasted orange-rub pork belly with fennel - which may even be followed with a cheeky prego sandwich after dinner. These are the heart-warming, vibrant dishes of a city with a modern, bustling food scene that is nevertheless steeped in centuries-old traditions. Nuno's portraits of Lisbon's idiosyncrasies are threaded through the pages: impromptu sardine grills, endless snacking and city-wide street carnivals. With luminous photography shot on location, this book will bring to life Portugal's magnificent capital city and its fabulous cuisine.

What could be better than enjoying a glass of delicious home-brewed organic beer? This book includes everything you'll need to know to brew a variety of beers at home, from the equipment and techniques needed to a few inside secrets from a professional brewer.

Tacopedia is an encyclopaedic tribute to the vibrancy of Mexican taco culture. Explore one of Mexico's most popular culinary traditions through 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, and maps that bring the full story behind each taco to life.

The ultimate cookbook for amateur bakers

An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta-from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy's pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water's dough room, anyone can learn to make amazing pasta at home.

The follow-up book to the hugely best-selling NOURISHING TRADITIONS which has sold over 500,000 copies, this time focusing on the immense health benefits of bone broth by the founder of the popular Weston A Price Foundation.

Turn your kitchen into a secret weapon for losing up to 20 pounds in 28 days through the fat-burning power of food! Use food as medicine to cook your way healthy in this must have companion to the bestselling diet sensation, The Fast Metabolism Diet. You will find over 200 simple, effective, mouthwatering, family-pleasing recipes designed to evoke change in your body with a plan that celebrates food, thrives on variety, and has you eating five to six times a day according to a three-phase plan strategically designed to keep your metabolism burning at lightning speeds. On phase 1 you will cook to unwind stress and support your adrenals with nourishing breakfasts like Strawberry Pancakes, as well as delicious entrees like the Mediterranean Turkey with Wild Rice. On Phase 2, you'll be cooking to unlock stored fat and feed the liver with protein-rich salads like the Grilled Turkey Bacon and Asparagus Salad, and luxurious dinners like Rosemary Pork Tenderloin with Mustard Greens. Then on Phase 3, it is time to use your kitchen to unleash the burn and ignite the Fast Metabolism hormones with high healthy fat meals like the Fried egg with Olive Oil Spinach. You'll prepare dairy free creamy soups and stews like Leek and Cauliflower Soup, and serve crowd-pleasing dinners like Turkey and Bell Pepper Casserole. As you cycle through all three phases each week you'll add kindling to your metabolic fire with amazing snacks like sweet potato fries served with dips and dressings like Mango Salsa. And to top it all off, for each phase you'll be whipping up rich desserts and smoothies, like Coconut Almond Pudding and Blackberry Sorbet. Plus plenty of vegetarian, vegan, and gluten-free options, such as a hearty lentil chili, savory Artichoke-Avocado Salad, and Garden Egg White Soufflé.Full of helpful and affordable hints for cooking on each of the three phases, a wealth of freezer-friendly recipes to cook in bulk, and dozens of slow cooker options that can be prepared in under 5 minutes, this is the ideal tool for the busy mom, the on-the-go professional, or anyone who wants to make delicious, nutritious, home-cooked food part of his or her Fast Metabolism lifestyle.

'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-WhittingstallThe definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen.Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.

Is there anything more satisfying than a well-made Asian dumpling? Wrapped, rolled, or filled; steamed, fried, or baked-asian dumplings are also surprisingly easy to prepare and enjoy at home, as Andrea Nguyen demonstrates with more than 75 recipes. Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for Asia's most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India's rich, syrupy sweets). Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings covers Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. Plus she makes it easy to incorporate dumplings into your life by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance with time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.

Serve To Win, written by the renowned tennis player, Novak Djokovic, is an inspiring read that was published in 2014 by Transworld Publishers Ltd. This book falls under the genre of autobiographies and self-help, providing a unique blend of personal experiences and practical advice. Djokovic shares his journey, revealing the diet and training regime that transformed his health and pushed him to the pinnacle of the sport. This book is not just about tennis; it's about how to improve your life. In Serve To Win, Djokovic offers practical tips and strategies that can be applied by anyone, regardless of their profession or personal circumstances. Published by Transworld Publishers Ltd, this book is a testament to Djokovic's dedication, discipline, and unwavering belief in self-improvement. For fans of Djokovic and tennis enthusiasts, this book is a must-read. However, its reach extends beyond the tennis court, offering valuable insights to anyone striving for success in life.

Founded in 1982 by Mr Peng, Hunan is a legendary London restaurant which attracts customers from all over the world. At Hunan, diners don't choose - they simply say what they don't eat and how spicy they like their food.

60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate.   Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes.   Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate.   With sixty recipes and beautiful photographs that will have you hooked on kimchi''s unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.