Food & Drink

Rick Stein's Far Eastern Odyssey is an ambitious journey, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia. In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls.In Cambodia, Rick learns how to make a national dish Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices; in Vietnam he is shown the best recipe for Pho Bo, a Vietnamese beef noodle soup; and in Thailand, Rick tries Geng Leuong Sai Gung Lai Sai Bua, a yellow curry made with prawns and lotus shoots that you won't find outside the country.Rick Stein's Far Eastern Odyssey includes over 150 new recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali each complemented by Rick's colourful anecdotes from the trip and beautiful on-location photography. This is a visually-stunning culinary tribute to Southeast Asian cooking that evokes the magic of bustling markets, the sizzle of oil and the aromatic steam from a Far Eastern kitchen.

Create fabulous canap s without fuss with this updated collection of inspirational ideas for entertaining in styleFrom Kiwi and Passionfruit mini Pavalova, to Feta, Olive and Rosemary Quichettees, discover over 250 inspirational recipes for canap s from around the world. You'll learn to whip up delicious finger-food following step-by-step photography and fool-proof instructions, find preparation tips and menu suggestions for a variety of occasions. Plus, pick up essential hints on planning and portion allocation. Make this your gourmet guide to successful entertaining.

'I've wanted to make a series in Spain for a long time. I love Spanish food, I've been going there since I was a young boy - but until quite recently I don't think people really took the food seriously. Thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. To me the underlying point of journeying to Spain would be to discover the 'duende' in the cooking. By that I mean a sense of soul, of authenticity. The word is normally used in flamenco but I think it could be equally applied to the art of Spanish cooking because to my mind, in really good food, there is a communication between the cook and diner that amounts to art.' Rick SteinIn his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 140 recipes that capture the authentic taste of Spain today. Spain is a country that tantalises every sense with its colourful sights, evocative music, vibrant traditions and bold cookery. Spanish cooking has a rich history, with flavours reflecting a broad range of cultural influences. Rick samples his way through the specialties and hidden treats of each region, taking in the changing landscape from the mountainous northern regions through the Spanish plains to Mediterranean beaches.With over 100 Spanish recipes and location photographs, this is an essential cookbook for food-lovers as well as a stunning culinary guide to a diverse country.

The internationally renowned Fortnum & Mason store in Piccadilly, London, is synonymous with style, elegance, English charm and, above all, that most traditional of pastimes: tea-drinking. Celebrating the long-standing British institution, this beautiful pocket book covers everything on the art of taking tea - from the history of afternoon tea drinking to Fortnum's relationship with tea. The book also includes over 45 recipes for all types of teatime delight, from delicate sandwiches, rose biscuits and lemon curd meringues to sumptuous teabreads, brownies and cupcakes, as well as guiding the reader through the best types of tea to accompany them.Beautifully illustrated with full-colour photography throughout, this charming book is a must-have for tea drinkers everywhere.

'Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way' Gary Rhodes, The Times French Provincial Cooking - first published in 1960 - is the classic work on French regional cuisine. Providing simple recipes like omelettes, souffl s, soups and salads, it also offers more complex fare such as p t s, cassoulets, roasts and puddings.Readable, inspiring and entertainingly informative, French Provincial Cooking is the perfect place to go for anyone wanting to bring a little France into their home.'A joy to read. David's descriptions of France are so wonderful you can almost smell the garlic' Jilly Cooper, Sunday Express Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.

French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France.'Her books are stunningly well written ... full of history and anecdote' ObserverShowing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David's rich and enticing cookbook that will delight and inspire cooks everywhere.Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

The star of BBC2's The Little Paris Kitchen is back with her second book, this time based on giving classic French dishes from all over the country her trademark modern twists. Rachel Khoo became an overnight sensation when her first book and television series launched last year. Coveting her Parisian lifestyle, fashion sense and, more importantly, her accessible, delicious recipes cooked up in her tiny kitchen, the nation took her to their hearts and now they can receive second helpings. Taking her 'Little Paris Kitchen' on tour, Rachel is leaving the capital city to travel to the four corners of France in search of the very best recipes the country has to offer. From the snow-topped mountains and Christmas markets of Alsace to the winemaking region of the Dordogne, the dreamy vistas of Provence and the well-stocked larders of Brittany and Normandy, Rachel visits some of the best-known foodie places as well as uncovering some hidden gems to share with you. Recipes include: pork and clams with cider and butter beans, spicy aubergine sticks with couscous, baked figs with walnuts, beer-glazed ham hock, caramelized apple bake and spiced almond biscuits.

OPTIMUM NUTRITION FOR THE MIND is the classic guide to improving your mood, boosting your memory, sharpening your mind and solving mental health problems through nutrition. The book outlines breakthrough discoveries on how specific essential fats, vitamins and minerals can improve depression and anxiety; discusses the effects of stress, alcohol and exercise on mental health; gives details of new discoveries in the treatment of autism and schizophrenia; and provides concrete and well-researched guidance for those with mental health difficulties. With a questionnaire-based method to work out your own nutritional programme for improving your mood, mind and memory this book is essential reading for anyone wanting to stay in top mental health throughout life, free from depression, memory decline and other common mental health problems.

'National treasure' Independent Nadiya's first cookbook is filled with all of her favourite recipes for you to enjoy at home - from breakfasts to dinners to a cake fit for the Queen . . . Having fallen in love with Nadiya and her outstanding bakes on 2015's Great British Bake Off, readers can now discover all her favourite recipes. With chapters ranging from 'Lazy Sunday Mornings' to 'Midnight Feasts', 'Snacks and Sharing' to 'Dessert for Dinner', you'll find ideas for any time of the day, and for all the family. Nadiya offers innovative twists on traditional classics and failsafe recipes for many staple meals and bakes, including . . . Best Fish Finger Butty Crumpets with Salted Honey Butter Wellington Sausage Rolls Cod and Clementine Curry Mustardy Kale Mac and Cheese Popcorn, White Chocolate and Peanut Slice And of course,'Her Majesty's Cake', based on the delight she created for the Queen's 90th birthday.'She's baked her way into our hearts and hasn't stopped since' Prima

Start 2020 feeling healthy and energised with over 100 delicious and quick juice recipes packed full of goodness. ___________ Andrew, a juicing expert, has created a diverse range of recipes to help achieve and maintain optimum health - from medicinal juices, which combat dehydration or digestive problems, to smoothies, for detoxing and retoxing. Juiceman is brimming with easy, delicious juices, smoothies, teas, tonics and nut milks, as well as energising breakfasts, healthy snacks and ice cream. It even includes some amazing ideas on what to do with waste pulp! The best part is they are ALL 100% natural and unprocessed. You'll soon be enjoying: Green Ninja Juice Full Cream Cashew and Hemp Milk Blueberry Facial Smoothie Smoothie Breakfast Bowl Ultimate OJ Recovery Shake Immunity Boost SmoothieAs well as these delicious and effortless recipes, Andrew provides a juice cleanse plan, exercise tips and advice for keeping fit.

'I lost weight and my skin changed, it cleared. But when I quit the white stuff, I also started to heal. I found wellness and the kind of energy and sparkle I had as a kid. I don't believe in diets or in making eating miserable. This plan and the recipes are designed for lasting wellness.'Sarah Wilson was a self-confessed sugar addict, eating the equivalent of twenty-five teaspoons of sugar every day, before making the link between her sugar consumption and a lifetime of mood disorders, fluctuating weight issues, sleep problems and thyroid disease. She knew she had to make a change.What started as an experiment soon became a way of life, then a campaign to alert others to the health dangers of sugar. I Quit Sugar uses Sarah's personal experience to help you:* beat the sugar habit with a tested eight week plan* overcome cravings via proven and easy tricks* find healthy sugar substitutes* cook sugar-free: over a hundred desserts, cakes, chocolate, kids' treats, snacks and easy detox meals'Sarah's down-to-earth, practical approach makes the sugar-quitting process doable, while her recipes make it fun' - David Gillespie, author of Sweet Poison.

By cooking food at temperatures that are far higher than conventional ovens pressure cookers drastically reduce cooking times enabling us to cook in a cheaper, healthier and greener way. Pasta and rice can be made from scratch in less than 10 minutes; thrifty cooks can tenderise flavoursome cheap cuts in just 20 minutes and pulses can be cooked without having to soak them. As a busy working mother, Guardian writer Catherine Phipps is wholly reliant on her pressure cooker to produce quick and easy one-pot meals for her family. Her authoritative guide is aimed at those who are new to pressure cookers as well as established fans. Alongside recipes ranging from pot-roast chicken and seafood risotto to Boston baked beans, pulled pork sandwiches and Scotch eggs, and even cheesecake and chocolate pots, Catherine offers handy tips on how to adapt conventional recipes for the pressure cooker, safety ideas and a guide to using certain ingredients.With colour photography throughout, this is an indispensable partner for every pressure cooker owner.

Rose Gray and Ruth Rogers's latest in their series of recipe books is an essential addition to every kitchen. This definitive collection of pasta recipes brings together a unique range of Italian dishes from the River Cafe, beautifully packaged with a striking design by an award-winning designer, in a handy paperback format. Rose and Ruth's love and understanding of traditional Italian food has made their world famous River Cafe a much-loved institution, and nowhere is their passion more evident than in their pasta dishes. For ease of use they've collected their best 100 recipes together in one cookbook for the first time. People always want new ideas for pasta sauces and here you can choose between meat- or fish-based sauces, cheese sauces, even vegetarian sauces. They also include ideas for stuffed pasta and gnocchi and offer invaluable cooking tips and advice throughout. Whether you've never used a River Cafe book or are a committed fan, this cookbook makes essential reading.

In this delicious collection of recipes, Madhur Jaffrey shows us that Indian food need not be complicated or involve hours in the kitchen. Take a few well chosen spices and readily available ingredients, and in a few easy steps you can make a delicious prawn curry from Goa; succulent chicken baked in an almond and onion sauce; hearty Sri Lankan beef with coconut milk; a creamy potato and pea curry; tasty swiss chard stir fried with ginger and garlic; and a spicy dip with beans (canned of course), cumin, chillies and lime. With over 175 clear, accessible and simple recipes, this mouthwatering cookbook is as beautifully written as her bestselling Ultimate Curry Bible, and is fully illustrated throughout with gorgeous colour photography.Whether you are cooking curry for the first time or have plenty of culinary experience and are looking for quick and easy recipe ideas, Madhur Jaffrey brings you all the tastes of India with the minimum of work.

"e;Before I started juicing, I was overweight and on medication to treat an autoimmune disease. By drinking only fresh vegetable and fruit juices while making my film, Fat, Sick & Nearly Dead, I lost the weight, got off those drugs and started feeling better than ever! To keep healthy and happy today, I drink a lot of juice and eat a balanced diet centred on fruit s and vegetables -this book will help you feel great too!"e;JOE CROSSThe Reboot with Joe Juice Diet Recipe Book includes healthy inspiration for your kitchen with Joe's favourite Reboot recipes to help you feel more energised than ever. Includes recipes for- Juices- Smoothies- Salads- Soups- Snacks- Main dishesA Reboot diet - a time of drinking and eating only fruits and vegetables - is a perfect way to power up your system and lose weight, increase your energy levels and think more clearly. And when you consume juice, your system is flooded with an abundance of vitamins, minerals and nutrients to help your body stay strong and fight disease. Take control of your diet and improve your health with The Reboot with Joe Juice Diet Recipe Book.

Delia's Book of Cakes was first published in 1977, and such is the staying power of this 35-year-old phenomenon, it has never been out of print. Now, to celebrate its success, it has undergone a complete contemporary makeover. It still retains the much-loved favourites that have stood the test of time, but now alongside them there are new recipes, new ideas, new ingredients, and new and simpler methods. Over 90% of the recipes in the book have been tested gluten-free. From timeless classics like coffee and walnut sponge and old-fashioned cherry cake, to seasonal classice like Christmas and simnel cake, to exciting new recipes such as iced hidden strawberry cup cakes and chunky marmalade muffins, Delia brings her touch of baking magic to your kitchen. All this is as you would expect from Delia: easy accessible recipes, carefully tested, and utterly to be trusted. Quite simply - as then, so now - the only book of cakes you'll ever need is Delia's Cakes.

'These lovely boys always create incredibly tasty food.' Jamie OliverDavid and Stephen Flynn put fun, deliciousness and friendship at the heart of their cooking. By showing that vegetarian food is endlessly varied, packed full of flavour and amazingly easy to prepare they want to spread the love for fruit and veg!The World of the Happy Pear is inspired by David and Stephen's family, friends and the international team at their legendary caf . It includes over 100 mouth-watering and totally doable recipes - like Grilled Halloumi Burger with Sweet Chilli Ketchup and a Garlic Tahini Mayo ... Fennel, Ruby Grapefruit, Avocado and Blueberry Salad ... Chocolate and Salted Caramel Tart.There is advice on getting children to love the stuff that's good for them and top tips on the tasty vegetarian approach to everything from BBQs and burgers to ice cream and Pavlova.Become part of the world of the Happy Pear and discover a feast of healthy yummy food that will transform your eating!'The poster boys for a healthy way of life!' Sunday Times'Proper good food ... hearty, decent and delicious' Russell Brand'A healthy eating phenomenon' Mail on Sunday'These twins are on a roll' Time Out'[They] couldn't look healthier or happier ... poster boys for vegetarianism' The Times

Sugar. It's killing us.Why do we eat so much of it?What are its hidden dangers?In 1972, when British scientist John Yudkin first proved that sugar was bad for our health, he was ignored by the majority of the medical profession and rubbished by the food industry.We should have heeded his warning.Today, 1 in 4 adults in the UK are overweight.There is an epidemic of obese six month olds around the globe.Sugar consumption has tripled since World War II.Using everyday language and a range of scientific evidence, Professor Yudkin explores the ins and out of sugar, from the different types - is brown sugar really better than white? - to how it is hidden inside our everyday foods, and how it is damaging our health.Brought up-to-date by childhood obesity expert Dr Robert Lustig M.D., his classic expos on the hidden dangers of sugar is essential reading for anyone interested in their health, the health of their children and the health of modern society.'[A] valiant . . . attempt to warn us against our lust for sucrose' Geoff Watts, British Medical Journal' A medical classic' Jack Winkler, Nutrition Policy Unit, London Metropolitan University 'Arguably the leading nutritionist of his time' Guardian'Yudkin was far ahead of his time with his idea of nutrition as a subject of great breadth: not just the study of the composition of foods, but the importance of enjoying a variety of fresh foods, and the recognition of the psychological and social factors that cause us to choose certain foods and avoid others' Independent'Worldwide, around 180million tonnes of refined sugar is produced each year and the UK market alone is worth nearly 1billion. Little wonder that no one listened to eminent nutritionist Professor John Yudkin when he called sugar 'pure, white and deadly' back in 1972 and quite rightly warned of the links between excessive consumption and heart disease' Catherine Collins, Principal Dietician, St George's HospitalJohn Yudkin (8 August 1910 - 12 July 1995) was a British physiologist and nutritionist, whose books include This Slimming Business, Eat Well, Slim Well and This Nutrition Business. He became internationally famous with his book Pure, White and Deadly, first published in 1972, and was one of the first scientists to claim that sugar was a major cause of obesity and heart disease. Robert H. Lustig, M.D. has spent the past sixteen years treating childhood obesity and studying the effects of sugar on the central nervous system and metabolism. He is the Director of the UCSF Weight Assessment for Teen and Child Health Program and also a member of the Obesity Task Force of the Endocrine Society. His YouTube video lecture Sugar: The Bitter Truth has received over two million hits, he recently appeared on the BBC 2 documentary The Men Who Made Us Fat and his book Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease is being published in Autumn 2012.

'Meanwhile, let us have a sip of tea. The afternoon glow is brightening the bamboos, the fountains are bubbling with delight, the soughing of the pines is heard in our kettle.'In this charming book from 1906, Okakura explores Zen, Taoism, Tea Masters and the significance of the Japanese tea ceremony.One of 46 new books in the bestselling Little Black Classics series, to celebrate the first ever Penguin Classic in 1946. Each book gives readers a taste of the Classics' huge range and diversity, with works from around the world and across the centuries - including fables, decadence, heartbreak, tall tales, satire, ghosts, battles and elephants.

One young chef's ode in recipes and words to the isolated, Australian island-state at the bottom of the world

Inspirational recipes that celebrate whole grains and fresh greens, which are ultiimately the foundation of a lot of the most healthy and delicious vegetarian food historically and today.

The James Beard Award-winning compendium of the paper's best recipes, revised and updated.

Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan's Kitchen on Chip and Joanna Gaines' Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he's developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan's recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you'll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you'll want to return to again and again, like:Pan de CocoCiabattaPretzel BunsChallahFocacciaPizza doughCuban MuffinsPita BreadFlour TortillasQueen CakeStraightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.

Ottolenghi on steroids, with a sense of humour and a bit of a Kitchen Confidential vibe - it's brash, bold, boozy and it roars.

From the bestselling author of Radiant

All the Flavor of Turkish Eating with the Added Benefits of Being VeganCrafted recipes handed down the generations that make for meals to remember. In Vegan Meets Turkish Kitchen all the delicious classics and trademark flavors of Turkey are finally brought together in one nice, neat, vegan package. Featuring spicy side dishes, tangy mains, zesty soups, and drizzled desserts — there’s something for everybody!Contains 6 Chapters - From soup to dessert, one for each course of the menu, each packed with fantastic food ideasDifficulty Rating - Beginners and experts alike can benefit from this book, for those who like a little challenge or for those who want to keep it simple.Prep-Friendly Recipes - Full color photos and measurements in both metric and imperial unitsDon’t miss this opportunity to impress with exotic dishes of the Mediterranean and Middle East!

From the sisters behind Montreal''s sensational gourmet salads comes an overwhelmingly gorgeous cookbook, packed with simple and delicious recipes for salads--and much more!There''s nothing a Mandy''s salad can''t fix. Want an explosion of colour, texture, flavour and fabulousness? Look no further. Inside the pages of this stunning cookbook (and the Mandy''s restaurants it''s named after) lies everything you need to take your salad game from a meh-maybe, to wooooah, baby!! Mandy''s gourmet salads are a jewel of Montreal''s (jam-packed) food scene. What started as a 3ft counter at the back of Mimi & Coco clothing store is now an 8 location success story, with ongoing expansion in every direction. Behind Mandy''s are the irresistable Wolfe sisters, Mandy and Rebecca. Mandy is in charge of menu inspiration and creation; Rebecca leads the design of all their restaurant locations. More is more is the mantra for both: more colour, more texture, more vibrancy, more life!In The Mandy''s Cookbook, Mandy and Rebecca talk you through how to create their coveted salads at home, including easy prep steps for essential ingredients, how to mix their famous dressings, and how to combine flavours and textures to create a salad masterpiece. Also inside are recipes for Mandy''s nutritious, filling and fantastic grain bowls (for those who want a bit more sustenance) as well as chapters dedicated to smoothies and sweets (sharing Mandy''s famous chocolate chip cookie recipe for the first time...). Perfectly timed for fresh summer living, The Mandy''s Cookbook is a feast, for the eyes as well as the tastebuds!

More than 100 flavor-driven Thai recipes built on technique, balance, tradition, and innovation from award-winning chef Angus An.    In Maenam, chef Angus An takes you on his ongoing journey of discovering Thai cuisine and shows how to blend traditional Thai flavors and cooking techniques with local, seasonal inspirations from the west coast. With Angus''s foolproof instructions, Maenam offers the foundation to modern Thai cuisine for adventurous cooks of all skill levels. Filled with over 100 of his signature recipes, each meal balances robust, intense ingredients with his approach to Thai food''s clear, sharp flavours. Transform your kitchen with snacks inspired by Thai street vendors, quick to prepare noodles and one-bowl meals, light- and full-bodied soups to have all year-round, flavorful and protein-filled salads, seasoned stir fries, killer curries, and refreshing desserts.     Named after Angus''s first award-winning Vancouver Thai restaurant Maenam, the Thai word for "river," this cookbook is a celebration of Angus''s inventive approach to Thai cuisine that is in many ways representative of a river''s constant ever-replenishing flow. Just as a river continues its course around boulders and obstacles, Angus''s ongoing evolution and path to becoming one of the most significant Thai chefs in North America is an unlikely one.      Angus grew up in Taiwan, moved to Canada when he was young, and trained at the French Culinary Institute. He fell in love with Thai cuisine when studying at Nahm under renowned chef and award-winning author, of Thai Food and Thai Street Food, David Thompson. He continues to travel to Thailand to eat, research, and learn. He takes his knowledge home, and finds innovative ways to root a traditional dish to the Pacific Northwest while accentuating each ingredient''s flavor, aroma, and texture--all of which you will learn in this cookbook. With its beautiful design, incredible photography, and seasonal menus, Maenam offers a Thai culinary experience like no other.

The Renaissance Diet 2.0 is not a fad. Instead, this hands-on guide presents a sports nutrition approach to eating for fat loss, muscle gain, and enhanced sport performance by incorporating current, comprehensive evidence which sets it apart from all the misinformation on nutrition available today.