Food & Drink

This book will tell you everything you need to know to really make the most of your Instant Pot multi cooker.

Part cookbook and part storybook of a family's life in France, The Cook's Atelier combines classic French recipes, step-by-step instructions on technique, and narratives of living in French wine country from mother-and-daughter duo Marjorie Taylor and Kendall Smith Franchini

Lose weight and improve your health with delicious recipes and an easy-to-follow 28 day plan, with a foreword by Professor Tim Spector.

Featuring supermarket ingredients, simple methods, and tips and tricks to make no-fuss great food, Eat Happy is designed to see you through the whole week - tempting breakfasts to family dinners and lunches, as well as party food, snacks, baking, desserts, drinks, and simple, healthier versions of takeaway favourites.

A short guide to going vegan - the why, the what and the how.

Drawing on more than twenty years of fieldwork, this book explores the professional, social and cultural world of Burgundy wines and demystifies the terroir ideology to provide a unique long-term ethnographic analysis of what lies behind the concept in Burgundy, raising important questions about the future of quality wine in a global era.

140 delicious recipes to bring the concept of Ayurveda into your daily life.

New edition of the essential handbook for all whisky lovers

On the heels of their successful whole foods cookbook, comes THE ELIMINATION DIET, a powerful detox that helps readers remove inflammatory and damaging foods from their diet for improved health and wellness.

A "surgeon specializing in weight loss delivers [an] ... examination of the diet and health industry's focus on protein, [arguing that] it is detrimental to our health, and can prevent us from losing weight"--

For anyone with a tiny galley kitchen, there's good news: no more bland leftovers aboard. These delicious and easy recipes, all made with minimum fuss and maximum flavour, will allow you to spoil yourself in harbour and keep things simple at sea - not to mention rustle up a mean rum punch.

This treasure trove of classic recipes is the only book on conserving you will ever need. Written by award-winning cookery writer Diana Henry, it is a complete guide to making your own jams, jellies, chutneys, pickles, relishes, cures, smokes, and foods preserved in oil.

Offers a look at the delectable secrets of Mesopotamia. The author's broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millenniums BCE, as the Mesopotamians recorded them.

This definitive cookbook celebrates the cooking of northern Italy, both rustic and sophisticated, ancient and modern. It contains over 150 recipes, many of which may be unfamiliar to British readers, although they are traditional dishes.

The glamor of the cocktail comes to life in this collection of authentic recipes from the 20s and 30s.

Thomas Keller shares family-style recipes that you can make any or every day.In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart-flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home-a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville-he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics- here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller's previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

Join the nation's favourite Italian chef, on his journey of discovery through Northern Italy, to reveal the secrets of real Italian food. From peach picking in Turin to truffle hunting in Piedmonte, Gino celebrates the best in local and seasonal Italian ingredients. Using traditional methods found in the kitchens of Italy, this book will introduce Gino's fans to 80 delicious new recipes, that will bring authentic Italian dining to your family table. It will accompany Gino's new 7-part primetime series Hidden Italy, coming to ITV this Autumn. Chapters include:Antipasti Pasta; Risotto; Fish Poultry Vegetables Pizza, Pies Desserts

Avocados. Delicious, versatile, and good for you!This humble green fruit adds velvety texture and creamy nutty flavours to every dish, turning any meal into something really special.From Mexican Brunch Burritos to Avocado and Prawn Sushi, Linguine with Avocado Pesto, Cheesy Avocado Frittata and even Avocado Eton Mess, this book has plenty of step-by-step recipes to suit all tastes!Packed with Protein and vitamins - good nutrition has never been so neatly packaged.

More and more couples are turning to IVF each year to help them conceive, and yet there are still many questions to be answered. "e;What makes IVF succesful?"e; and "e;what else can we do to support our treatment?"e; are two of the most important queries couples can have, and here, Zita West offers solutions.Nutrition and lifestyle advice, psychological and emotional support and a positive mindset all play an important part in helping couples conceive, and can even make the difference between a successful and unsuccessful outcome. This book not only advises how to prepare for IVF, but why it's so important, and the step-by-step diet and lifestyle plan is a clear way to support your treatment.

Rick Stein's passion for fresh, well-sourced food has taken him from continent to continent, across magnificent shorelines and to the very best produce the coast has to offer. From Fresh grilled cod with shellfish in garlic butter at the tip of St Ives, to Cured red duck breasts with melon, soy and pickled ginger in Sydney Harbour, this collection of over 130 recipes evokes all the pleasure and flavour associated with the coast. Chapters are organised by region: healthy salads inspired by the Californian ocean, sumptuous starters fit for French cuisine, modern light lunches such as Japanese sashimi and Moroccan tagines, and main courses using fresh fruit, vegetables, fish, meat, poultry and game from the most fertile coastal regions in the world. There are recipes for classic treats such as Toad-in-the-hole with porcini mushrooms and onion gravy, staple fish masterpieces such as Poached sea trout with sorrel hollandaise, and recipes for tasty favourites from your treasured holiday destinations: Seafood Paella, Goan Curry, Welsh Cawl and Clam Chowder. All this, plus a delicious range of puddings including Hot bread pudding with armagnac sauce, Lemon Possett and Poached pears with mulberries and mascarpone ice cream.With brand-new recipes and a fresh design, Coast to Coast contains Rick Stein's most popular dishes drawn from many years of travelling the culinary globe. Easy to follow and quick to inspire, this cookbook will bring all the flavour of the coast into the comfort of your own home.

The very best of Italian cooking with Michela, Romina and Emanuela in Simply Italian.'Wales and Italy, family and food: for us, these four things are inextricably linked and at the root of our upbringing. Whether at the family home in Wales or when we spend holidays in the small hilltop village we are from in northern Italy, we have always heard Dad say that 'la tavola' (the table) is the central focus of our lives. It's where we cook, eat and socialise as a family.' Michela, Emanuela and Romina Chiappa grew up in Wales in the heart of a close-knit Italian community where food was always at the centre of family and social gatherings. Whether searching for porcini in the hills near their parents' home, or making pasta for Christmas Eve with the whole family, to sharing food at the annual Welsh-Italian summer picnic, the three sisters have been immersed in the Italian way of cooking all their lives. In their first cookbook they share their cherished family recipes, including all the pasta dishes recently seen in their Channel 4 series Simply Italian. From snacks, soups and salads, to mains, side dishes and desserts, Simply Italian brings you good, simple, fresh Italian food.Michela works as an agent in a sports management company, as well running a coffee and pizza caf in Cardiff with her husband. Of the sisters, she's the risotto expert and also loves to make pasta sauces.Romina works for a luxury fashion brand is London, and loves to bake for friends and family.Emanuela runs an online business selling bespoke homemade gifts for children, and works as a nanny. She loves to cook time-consuming meals and entertain large groups.

A fascinating book that belongs on every wine lover's bookshelf.The Wine EconomistIt's a book to read for its unstoppable torrent of fascinating and often surprising details.Andrew Jefford,Decanter For centuries, wine has been associated with France more than with any other country. France remains one of the world's leading wine producers by volume and enjoys unrivaled cultural recognition for its wine. If any wine regions are global household names, they are French regions such as Champagne, Bordeaux, and Burgundy. Within the wine world, products from French regions are still benchmarks for many wines. French Wine is the first synthetic history of wine in France: from Etruscan, Greek, and Roman imports and the adoption of wine by beer-drinking Gauls to its present status within the global marketplace. Rod Phillips places the history of grape growing and winemaking in each of the country's major regions within broad historical and cultural contexts. Examining a range of influences on the wine industry, wine trade, and wine itself, the book explores religion, economics, politics, revolution, and war, as well as climate and vine diseases. French Wine is the essential reference on French wine for collectors, consumers, sommeliers, and industry professionals.

Not everyone can keep a cow, but everyone can make cheese. This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to make a simple cheese; and how to produce some of the worlds speciality cheeses such as Roquefort, Brie and Edam. You will find recipes for making many cheeses at home. Whether you are making a cheese cake, a ricotta-based pudding or a stonking salty blue, this book is a cheese lover s guide to making their own favourite food and there are some recipes for the biscuits to go with it, too.

'From a Bloody Mary to a Death Flip, each recipe is easy to follow and comes with a detailed description and facts of the drink. The handy book lets you navigate by base spirit, flavour and style so it s ideal for those who know what kind of mix they want to learn.' The Evening Standard, The 10 Best Cocktails Books. Welcome to The Periodic Table of Cocktails! Instead of hydrogen to helium, here you'll find mojitos to martinis - 106 classic cocktails arranged following the logical ordering of The Periodic Table of Elements. Find your favourite cocktail in the table and discover new cocktails to try - all the cocktails in the same column and immediately to the left or right all share characteristics - flavours, methods and styles you'll enjoy. See how the most popular cocktails - new and old - were dreamed up, learn how these cocktails are made, how to order them and, most crucially, how to enjoy them at their best. Plus find out more delicious concoctions to try in this expert guide.

This book will show you how you can use it to whip up the most velvety, vitalising smoothies and drinks, even using tough, fibrous raw vegetables. You will be able to quickly make AND heat up nutritious soups and sauces and, amazingly, produce perfectly frozen, fabulous, ice creams and sorbets in minutes. It will also show how you can use your blender as a food processor, too, for chopping or mixing ingredients and making - to name but a few - fresh, vibrant salsas; fast-kneaded doughs; light, airy batters; even-textured minced mixtures; quick-mix cakes and bakes; effortless ground spice pastes; and even your own flours. if you want a gadget that's amazingly versatile, stunningly efficient and easy to clean, then why not make it a high-speed blender? You'll be able to whiz up drinks, sustaining soups, dips, and spreads, omelettes, bakes, desserts, in fact just about everything you need to make in next to no time, using the freshest ingredients with very little effort.

For centuries, the monks of Mount Athos have enjoyed long lives, healthy bodies and calm minds thanks to their unique diet and lifestyle. Now you too can discover the secrets of good nutrition from this ancient community in a remarkable new diet book.In The Mount Athos Diet, you'll follow the intermittent diet that keeps the monks slim, youthful and largely free from disease. The diet is made up of three easy-to-follow patterns throughout the week:- Three fasting days full of delicious fruits and vegetables from nature's larder- Three moderation days to enjoy the best of the Mediterranean, including olive oil, fish and even red wine- One feast day to completely indulge in whichever foods you likeWith a simple diet plan, recipes, menu planners and tips on how to adapt the diet, plus guidance on exercise, meditation and emotional wellbeing, The Mount Athos Diet promises to transform your body and mind to help you lose weight, feel fitter and live longer.

All too often a memory of our distant student past, toasties are the ultimate no-fuss snack, prepared in seconds and ready to eat in just a few minutes. With just a couple of basic ingredients, delicious cheap meals can be made in minutes, providing tasty snacks and sandwiches for every part of the day. With a few added extras, sweet and savoury gourmet toasties can take tired taste buds on an entirely new adventure. Toastie Heaven explores variations from the conventional, to the extravagant, quirky and indulgent. From classic toasties like Tuna, Sweetcorn and Pepper Melt, to vegetarian options like Brie, Redcurrant and Watercress toasties and even sweet desserts like Bread and Butter Pudding Toasties and Toffee Apple Toasties, there is a recipe for everyone. A must-have item perfect for people living on their own, children and students,Toastie Heaven is the ultimate cookbook for anyone wanting quick and tasty snacks with minimum effort and maximum taste.

A pot of something delicious simmering away on the stove never fails to tantalise the tastebuds. Whether it's a creamy soup, a fragrant curry or a traditional English pudding, there are endless ideas for one-pot cooking in this book. The team at BBC Good Food Magazine have gathered their tried-and-trusted recipes together to create another fail-safe book of ideas in this hugely popular series. Each recipe is accompanied by a full-page colour photograph so you can create a winner every time. With simple recipes for starters, main courses and desserts, you'll find all you need for inspiration in this handy little cookbook.This edition is revised and updated with brand new recipes and a fresh new look.