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A Year In A Scots Kitchen
by Catherine BrownThe sell-out hardback and paperback editions of this book were critically acclaimed on publication and this Ebook edition brings Catherine Brown's knowledge to a much wider audience. In A Year In A Scots Kitchen, Catherine Brown presents and exploresa feast of seasonal and celebratory foods throughout the year. She begins on 31 October, the traditional Celtic New Year, now better known as the popular children's festival of Hallowe'en. She is guided by the guardians of Scotland's culinary treasures -- the farmers, fishermen, artisans and craftspeople in the food industry who follow the natural rhythm of the seasons as they grow, harvest, smoke, cure, preserve and cook food. The 20th century has witnessed many startling changes in food production and retailing. The most telling of these is the fact that while today's ready-cooked, pre-packed produce may be sophisticated and diverse, it is often difficult to assess for true quality. A Year In A Scots Kitchen suggests a return to tracking down quality seasonal ingredients, if possible from local suppliers, as they ripen or mature naturally. It also provides a fascinating glimpse into traditional eating habits and seasonal festivities.This new digital edition is sure to become an essential item for all lovers of food and cooking.
A Year in 120 Recipes
by Jack MonroeA Year in 120 Recipes is the follow-up cookbook from the No 1 bestseller Jack Monroe. Jack Monroe's tasty and resourceful recipes from her well-loved blog have propelled her into the spotlight during the past year. Her first cookbook, A Girl Called Jack, was an immediate success, and confirmed her reputation as an energetic new culinary talent. In A Year in 120 Recipes, Jack gives us a full year of inspiring new recipes. Making the most of seasonal produce, yet with her trademark budget approach, Jack's second cookbook is just as creative and fresh as her first. With 120 recipes in full-colour photography, these include a substantial Baba Gosht, Burned Brown Sugar Meringues, Lazarus Pesto, and a moreish Peanut Butter Bread. Whether you're cooking for a summertime party, or a warming weekday meal, A Year in 120 Recipes gives us affordable recipes for every occasion. Jack was awarded the 2013 Fortnum and Mason Judges' Choice Award for the impact that her blog, A Girl Called Jack, has had. She is now a well-known campaigner against hunger and poverty in the UK, a journalist and weekly recipe columnist for the Guardian.
A Year Full of Veg: A Harvest for All Seasons
by Sarah RavenA Year Full of Veg is a month-by-month gardening guide to growing the best seasonal veg, from the Sunday Times bestselling author of A Year Full of Flowers.With her wealth of experience, Sarah Raven shares the most reliable and bountiful varieties to grow, her tried-and-tested favourite crops, and unusual vegetables, herbs and salads that you can't buy in shops.As well as planting inspiration, Sarah reveals expert tips and techniques for growing and harvesting flavourful crops from January through to December, all based on easy, efficient and productive techniques that ensure you'll always have something fresh to use in the kitchen.No matter how much outdoor space you have, you'll be inspired to grow at least a little of what you eat.
A Year Full of Veg: A Harvest for All Seasons
by Sarah RavenA Year Full of Veg is a month-by-month gardening guide to growing the best seasonal veg, from the Sunday Times bestselling author of A Year Full of Flowers.With her wealth of experience, Sarah Raven shares the most reliable and bountiful varieties to grow, her tried-and-tested favourite crops, and unusual vegetables, herbs and salads that you can't buy in shops.As well as planting inspiration, Sarah reveals expert tips and techniques for growing and harvesting flavourful crops from January through to December, all based on easy, efficient and productive techniques that ensure you'll always have something fresh to use in the kitchen.No matter how much outdoor space you have, you'll be inspired to grow at least a little of what you eat.
A Year at Otter Farm
by Mr Mark DiaconoWINNER OF THE ANDRE SIMON FOOD BOOK OF THE YEAR AWARD 2014'Otter Farm is all about flavour. It starts and ends with the question: What do I really want to eat?'The taste of a perfectly ripe mulberry was Mark Diacono's inspiration for creating Otter Farm, a unique smallholding in Devon with every inch dedicated to extraordinary produce. Sprouting broccoli, asparagus, artichokes, borlotti beans and chard flourish in the vegetable patch; quince and Chilean guava grow in the edible forest; and pigs and chickens roam freely.Here Mark shares his colourful, beautiful recipes, all brimming with flavour and with fresh vegetables, herbs and fruit – including a warm salad of Padron peppers, cherries and halloumi, a stew made from chicken, pork and borlotti beans, a curried squash and mussel soup, and cucumber ice cream, quince doughnuts and fennel toffee apples. He charts the seasonal challenges and excitements of rural living, and offers practical advice for cultivating the best of the familiar, unusual and forgotten varieties at home. With luminous photography that captures life in the kitchen and outdoors, this ground-breaking book reveals how even the most exotic and exciting tastes can have their roots in British soil.
A Year at Hotel Gondola: The perfect heartwarming Italian romance you need to read this holiday season
by Nicky Pellegrino'Lyrical, heartrending and compelling' JOJO MOYES on Recipe for LifeKat is an adventurer, a food writer who travels the world visiting far-flung places and eating unusual things. Now she is about to embark on her biggest adventure yet - a relationship. She has fallen in love with an Italian man and is moving to live with him in Venice where she will help him run his small guesthouse, Hotel Gondola. Kat has lined up a book deal and will write about the first year of her new adventure, the food she eats, the recipes she collects, the people she meets, the man she doesn't really know all that well but is going to make a life with. But as Kat ought to know by now, the thing about adventures is that they never go exactly the way you expect them to...The perfect romantic comedy to curl up with this autumn, for fans of Jill Mansell, Katie Fforde and Jo Thomas.******Your favourite authors love Nicky Pellegrino's feel-good stories:'Warm, engaging and truly delicious' Rosanna Ley, author of The Little Theatre by the Sea'A delicious and sensual adventure' Fiona Gibson, author of The Woman Who Met Her Match'Wonderfully evocative' Pamela Hartshorne, author of The Cursed Wife
X-Rated Cocktails: Bottoms Up! (RP Minis)
by Kirsten AmannSex and cocktails have always mixed well together, which explains the need for this vital go-to drink guide. Whether you're looking to spice up a soirée or find a sexy solution to your boring, retrograde cocktails, the drinks that follow are sure to inspire a bit of lighthearted fun-or perhaps something more-at your next cocktail party or bar crawl. Included within you will find dozens of X-rated drinks with downright dirty names we couldn't possibly print them here!
Writing Food History: A Global Perspective
by Kyri W. Claflin Peter ScholliersThe vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways?Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day.The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
The Wrecker’s Curse (The Edge of the World Detective Agency #1)
by Jo Silva‘The sleeper book of the year… so much fun to read that you forget to even try and solve the case. And good luck solving it anyway, with twists within twists within twists’ ⭐⭐⭐⭐⭐ Donna Nightshade’s first rule of composting: shred. Things rot quicker that way – cabbages, flowers, dead bodies…
Wrap: Try the tortilla hack with over 80 quick and easy recipes
by Natalie ThomsonOriginating on TikTok and quickly going viral across the rest of social media, the 'wrap hack' or '4-way wrap' involves taking a tortilla wrap and using a clever quartering technique to divide the wrap into four, placing a different filling in each section and folding into a quick and delicious meal. Suitable for leftovers, breakfasts, lunches, quick snacks and sweet treats - this genius foodie hack will not only lift you out of a sandwich rut, but will also get your creative juices flowing as you try out new flavour combinations with your friends.Wrap brings together over 80 recipes for the ingenious method all in one place. Hot, cold, meat or veggie: whatever you put into your wrap, this method is the viral sensation that has to be tried.CONTENTSChapter 1: Breakfast & BrunchIncluding Smoked salmon, Tofu scramble and Sausage hashChapter 2: Quick Light BitesIncluding Shredded duck, Spicy fish goujons and Korean blue cheeseChapter 3: Hunger FixesIncluding Veggie burrito, Pulled jackfruit and Philly cheese steakChapter 4: Something SweetIncluding Banana, caramel & chocolate, Eton mess and Apple & blackberry crumble
Wow! – Wow! What a Night! (Wow!)
by HarperCollins Children’s BooksThe Wow! books are a series of modern first concept books for today’s children! The books put little ones in the centre of the action with relatable experiences that will help foster inclusivity, empathy and discussion. Illustrated by Alberta Torres, illustrator of This Little picture book series.
Wort, Worms & Washbacks: Memoirs From The Stillhouse
by John McDougallThese are the memoirs of one of Scotland's best known whisky distillers and covers his time in the industry from 1963 until the present day. In that time John McDougall has worked in some of Scotland's most famous distilleries in Speyside, Ayrshire, Islay and Campbeltown as well as holding head office posts in Glasgow before setting up his own whisky brokering and distillery construction consultancy business based in Kelso. These memoirs are all about the characters that John has dealt with in the many differing places he has worked and portray as complete a picture of the distillery shop floor, the stillroom and the mashroom and the changes that have been made in them over the past 45 years as possible. Co-authored by whisky authority Gavin D. Smith (A-Z of Whisky) this delightful evocation of the true goings on in the whisky trade will delight anyone with an interest in the subject.
The World’s Fittest Cookbook
by Ross EdgleyEat to optimise your performance and reach your true potential – no pain, all gains.
The World's Craziest Drinking Games: A Compendium of the Best Drinking Games from Around the Globe
by Quentin ParkerStrap yourself in for a barrel of laughs and a party to remember with this incredible collection of booze-based games from around the world. This comprehensive guide gives you all the essentials required to play, including difficulty ratings, a “what you need” section and clear game instructions.Don’t worry if you’re new to drinking games – all you need is a generous amount of your favourite alcoholic drink, a few common household items and the desire for some outrageous fun with your friends.But this is no ordinary collection of boozy shenanigans – it contains the collective knowledge of beer chuggers, gin swiggers and wine sippers from across the globe. Learn how to wear “Chicken Goggles” like the Aussies, beat the Brits at “The Horse Race” and “Slip It In” like an American.And that’s not all: while you’re waiting for your turn, you can distract and amuse yourself with one of the many random drinking facts and myths found throughout the book – that is, if the room isn’t already spinning.Forget “Beer Pong” – these are the world’s CRAZIEST drinking games!
World Travel: An Irreverent Guide
by Anthony Bourdain Laurie WooleverA celebration of the life and legacy of one of the most important food writers of all time – the inimitable Anthony BourdainAnthony Bourdain saw more of the world than nearly anyone. His travels took him from his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to the stunning desert solitude of Oman's Empty Quarter – and many places beyond.In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places – in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid.Supplementing Bourdain's words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Chris; a guide to Chicago's best cheap eats by legendary music producer Steve Albini, and more.
The World of Whisky: Taste, Try And Enjoy Whiskies From Around The World
by Neil Ridley Gavin D. Smith David WishartWhisky is the world’s favourite spirit and is enjoying booming sales, yet too often it’s shrouded in mystery, myth and complex-sounding terminology.
The World of the Happy Pear: Over 100 Simple, Tasty Plant-based Recipes for a Happier, Healthier You
by Stephen Flynn David Flynn'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 café. 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'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
The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years
by Ulbe BosmaThe definitive 2,500-year history of sugar and its human costs, from its little-known origins as a luxury good in Asia to worldwide environmental devastation and the obesity pandemic.For most of history, humans did without refined sugar. After all, it serves no necessary purpose in our diets, and extracting it from plants takes hard work and ingenuity. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way?The World of Sugar begins with the earliest evidence of sugar production. Through the Middle Ages, traders brought small quantities of the precious white crystals to rajahs, emperors, and caliphs. But after sugar crossed the Mediterranean to Europe, where cane could not be cultivated, demand spawned a brutal quest for supply. European cravings were satisfied by enslaved labor; two-thirds of the 12.5 million Africans taken across the Atlantic were destined for sugar plantations. By the twentieth century, sugar was a major source of calories in diets across Europe and North America.Sugar transformed life on every continent, creating and destroying whole cultures through industrialization, labor migration, and changes in diet. Sugar made fortunes, corrupted governments, and shaped the policies of technocrats. And it provoked freedom cries that rang with world-changing consequences. In Ulbe Bosma’s definitive telling, to understand sugar’s past is to glimpse the origins of our own world of corn syrup and ethanol and begin to see the threat that a not-so-simple commodity poses to our bodies, our environment, and our communities.
The World of Natural Wine: What It Is, Who Makes It, and Why It Matters
by Aaron AyscoughThe most comprehensive and definitive guide to the world of natural wine that every wine lover needs. * Named one of the year&’s best books on wine by The New York Times and Bloomberg Natural wine has nothing to hide. Made from grapes alone—organically farmed, then harvested, fermented, aged, and bottled without additives—it&’s wine that seeks to express, in every sip, its traditional and crucial link to nature. The World of Natural Wine is the book wine lovers need to navigate this movement—because it&’s about so much more than labels and vintages. Meet the obsessive, often outspoken, winemakers; learn about the regions of France where natural wine culture first appeared and continues to flourish today; and explore natural wine in Spain, Italy, Georgia, and beyond. And just as important: find out what must be &“unlearned&” to discover the eye-opening pleasures of drinking naturally.
A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far; Honey cakes to flat cakes, fritters to chiffons, tartes to tortes, meringues to mooncakes, fruit cakes to spice cakes
by Krystina CastellaTake your sweet tooth on a global tour! Whether you&’re indulging in Australian pavlova, Japanese mochi, or Italian panettone, it&’s just not a celebration without cake. In this delectable cookbook, Krystina Castella offers more than 150 irresistible cake recipes from around the world, accompanied by mouthwatering photographs and insights into unique cultural traditions. Discover exciting new flavors and innovative twists on your favorite desserts as you explore the sweet delights of a variety of chiffons, fruitcakes, meringues, and more.
The World Eats Here: Amazing Food and the Inspiring People Who Make It at New York's Queens Night Market
by John Wang Storm GarnerA collection of 88 of the most exciting, accessible, and affordable recipes from the first- and second-generation immigrant vendor chefs who call New York&’s Queens Night Market home—and their remarkable stories
The World Cookbook [4 volumes]: The Greatest Recipes from around the Globe [4 volumes]
by Jeanne Jacob Michael AshkenaziThis is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas.Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
The World Cookbook [4 volumes]: The Greatest Recipes from around the Globe [4 volumes]
by Jeanne Jacob Michael AshkenaziThis is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas.Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
The World Atlas of Gin: Explore the gins of more than 50 countries
by Joel Harrison Neil RidleyFor everyone and anyone who wants to understand more about gin, this is the definitive guide - covering the best gins the world has to offer, history and production methods, and the countries that have helped make gin a global success story.Never has there been a more striking revolution in the world of distilled spirits than the current renaissance of gin. With small craft distilleries popping up all over the world, from Texas to Tasmania, more varieties and techniques being used than ever before, and a tapestry of tastes from light and citrusy to big bold savoury notes, gin's appeal is extraordinarily wide and varied.From gin made in small batches from local botanicals, through to large facilities which make some of the world's most recognized gin brands, World Atlas of Gin looks at everything from the botanical to the bottle: how and where botanicals are grown and harvested and their role within the flavour of gin; producers and the stories behind their brands; exactly where, and how, gins are made; and, country by country, the best examples to try. Global cocktails are covered too, including the history and country of origin of some of the best-known mixed gin drinks.
The World Atlas of Coffee: From beans to brewing - coffees explored, explained and enjoyed (World Atlas Of)
by James HoffmannThe worldwide bestseller - 1/3 million copies sold'With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.' - The Guardian'The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.'- Susy Atkins, The TelegraphFor everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.