Food & Drink

A detailed guide to traditional Scottish ingredients followed by classic recipes, beautifully photographed throughout.

'Best Mac 'n' Cheese this side of the Atlantic' Elle 'Worth getting messy for' MetroOver 50 recipes from the legendary Mac 'n' Cheese truck.

An innovative, captivating tour of the finest whiskies the world has to offer, brought to you by bestselling author and whisky connoisseur Tristan Stephenson.

Whiskey drinkers are discerning when it comes to their favourite spirit. In this complete appreciation of every kind of whiskey, readers learn how whiskey is made and how to taste it. It explains the differences among the four types of whiskey and discusses the regions where they are made, the process of tasting, and how to collect and age it.

Renowned cardiologist William Davis explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges and reverse myriad health problems.

An artisinal cocktail book by the entrepreneurs who invented the The Mason Shaker cocktail shaker, whose mission is to bring cocktail crafting out of the bar and into the home. Design, cocktail, and culinary enthusiasts Eric Prum and Josh Williams realized that while cocktail bars have sprouted up just about everywhere, good drinks still couldn't be found in the one place where they always mixed them: at home with friends.So, from their Brooklyn workshop, where they designed, created, and launched The Mason Shaker, a now-iconic invention that transformed a Mason jar into a cocktail shaker, they also created Shake. One part instructional recipe book and one part photo journey through their year of cocktail crafting, the book is a simple and inspirational expression of their seasonal, straightforward approach to drinks and entertaining: Mixing cocktails should be simple, social, and above all, fun.Each recipe is presented visually, in four color photos, as well as in written recipes, making Shake both an arresting gift and a practical guidebook to simple, elegant cocktails.

New York Times best sellerWinner, James Beard Foundation Award, Best Book of the Year in American CookingWinner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCrady's, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there's more time to cook) for which he has become so well-known. Brock's interpretation of Southern favorites like Pickled Shrimp, Hoppin' John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock's background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.

A complete history of one of the world's most iconic cocktails--now the poster child of the modern cocktail revival--with fifty recipes for classic variations as well as contemporary updates.No single cocktail is as iconic, as beloved, or as discussed and fought-over as the Old-Fashioned. Its formula is simple: just whiskey, bitters, sugar, and ice. But how you combine those ingredients-in what proportion, using which brands, and with what kind of garnish-is the subject of much impassioned debate. The Old-Fashioned is the spirited, delightfully unexpected story of this renowned and essential drink: its birth as the ur-cocktail in the nineteenth century, darker days in the throes of Prohibition, re-ascension in the 1950s and 1960s (as portrayed and re-popularized by Don Draper on Mad Men), and renaissance as the star of the contemporary craft cocktail movement. Also featured are more than forty cocktail recipes, including classic variations, regional twists, and contemporary updates from top bartenders around the country. All are accessible, delicious, and elegant in their simplicity, demonstrating the versatility and timelessness of the Old-Fashioned formula. With its rich history, stunning photography, and impeccable recipes, The Old-Fashioned is a celebration of one of America's greatest bibulous achievements. It is a necessary addition to any true whiskey- or cocktail-lover's bookshelf, and destined to become a classic on par with its namesake beverage.

A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, from America's leading authority on vegetarian cooking. What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking-a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style.Originally published in 1997, Deborah Madison's Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world's most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients.A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans-it's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.

A Michelin-starred Portuguese-American chef shares his soulful, refined recipes and compelling culinary stories from the gateway to the Mediterranean.

Updated and revised edition of the introduction to the satisfying art of cheesemaking, explaining basic techniques, tools and equipment and offering 200 recipes.

Sarah Patten describes how she managed to get her super sensitive Asperger son to go from eating just three bland white foods to eating a nutritious diet including fruit and vegetables. Includes many recipes for simple, healthy meals given the Asperger seal of approval, as well as advice for making mealtimes as stress-free as possible.

Discover 'The Anti Inflammation Cookbook', a remarkable book written by Amanda Haas. Published in 2016, this book delves into the world of healthy eating, providing readers with a plethora of recipes aimed at reducing inflammation in the body. As the title suggests, it's a cookbook, but it's so much more than that. It's a guide, a companion, and a tool for a healthier lifestyle. Haas, an accomplished author in the field, masterfully combines her knowledge and passion for food to create a book that's as informative as it is engaging. The book spans a variety of cuisines, ensuring there's something for everyone. Whether you're a seasoned chef or a cooking novice, this book will prove to be an invaluable addition to your kitchen. Published by Chronicle Books, 'The Anti Inflammation Cookbook' is a testament to Haas' dedication to promoting a healthier lifestyle through food. It's not just a book, it's a journey towards a healthier you.

In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. NAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APPETITBlending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There's perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry's personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry's insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan's groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

A mighty view of all aspects of Provence, from food and wine to landscape and history. Divided into three chapters, this 544pp book is the largest ever written on one of the world's most alluring, sun-drenched and seductive cultures.

* Begins with the essential elements of contemporary dessertsshowing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. * He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours.

Explains the process for making beverages in the home kitchen. In this book, the author begins with the basics of how to make liqueurs and then moves into 155 specific recipes organized by flavourings, which include fruit, vegetables, herbs and spices, nuts and seeds, floral notes, coffee, tea, and chocolate, as well as cream, caramel, honey.

Simple ways to cook eggs from Rose Bakery.

Showing you how to buy economically and efficiently, get the most out of your ingredients, this book helps you to make better choices. It saves your time and prevent food waste.

Creative and imaginative ways to enjoy the crops of a forest garden, from bamboo shoots and beech leaves to medlars and mashua.

The High-Protein Vegetarian Cookbook, penned by the talented Katie Parker, is an essential addition to any food enthusiast's collection. Published in 2015 by WW Norton & Co, this cookbook is a treasure trove of rich, protein-packed vegetarian recipes that will satisfy even the most demanding taste buds. The book is a perfect blend of taste and health, offering an array of dishes that are as nutritious as they are delicious. Written in English, this book is a must-have for anyone looking to diversify their vegetarian diet without compromising on their protein intake. With Parker's expertise and WW Norton & Co's reputation for quality publications, The High-Protein Vegetarian Cookbook is a guaranteed culinary delight.

The 2013 James Beard Foundation Cookbook of the Year How to cook everything Latin American.

Updated for today's tastes-Tiki-a sweet, fruity blast from the past.

Features quick wok dishes from China, Vietnam, Cambodia, Singapore, Indonesia and Japan with soups, appetizers, fish, meat, noodles and desserts shown in over 500 photographs. This guide offers a collection of traditional and modern meals for every occasion including vegetable tempura, steamed fish skewers on rice noodles, and stir-fried chicken.

The award-winning, definitive cookbook of Moroccan cuisine, irresistibly packaged

The Real Greek, a captivating book penned by Tonia Buxton, transports readers into the heart of Mediterranean cuisine. Published in 2016 by Bonnier Books Ltd, this book has quickly become a staple for food enthusiasts worldwide. As a renowned figure in the culinary world, Buxton masterfully combines her knowledge and passion for Greek cuisine in this book. It is not just a cookbook; it is a journey that explores the rich culture and tradition behind the Greek culinary scene. The Real Greek is a perfect blend of traditional recipes, personal anecdotes, and vibrant photographs that truly capture the essence of Greek cuisine. This book is a must-have for anyone interested in exploring the depth and diversity of Greek food. Published by Bonnier Books Ltd, it's a testament to Buxton's love for her heritage and her desire to share it with the world.

In the tenth River Cottage Handbook, NikkiDuffy shows how to grow and cook with herbs

The 21-day kickstart is a proven, successful 3-week programme that will drop pounds fast