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MADE: A book of style, food and fitness

Millie Mackintosh may have always looked like she had the perfect model shape, but a few years ago she found out she was unhealthy. Worse than that she was ‘skinny fat’; her body fat percentage was higher than it should be. Used to eating junk food and having never enjoyed exercise, Millie found herself out of shape and doing her body damage. She had low energy, lacklustre skin and had no idea of how to get herself out of this vicious cycle. Millie decided to overhaul her life and her diet and she was rejuvenated; she is now stronger, healthier and more confident. With access to some of the best nutritionists, make-up artists, fitness trainers and fashion designers, Millie has taken everything she has learnt from all of these professionals and put together the ultimate book of tips and ideas for achieving the same success. Split into 4 sections: style, beauty, food and fitness, there is advice to cover every situation. In style, there are suggestions for what to wear to particular occasions and the 10 key pieces everybody needs in their wardrobe, as well as supplier lists and where to shop for certain essential items. In beauty there are instructions and practical advice for improving your beauty regime – from the most luxurious at home facial as well as a step-by-step everyday look. In food, there are tips on how to eat healthier and cleaner like Millie, with down-to-earth advice and over 25 recipes, including healthy breakfasts, quick, clean dinners as well as inspiration for indulgent weekend meals. In fitness, Millie provides step-by-step at home routines from cult fitness brand The Skinny Bitch Collective, and simple but effective barre exercises from Paola's Body Barre.Made: A book of style, food and fitness compiles all the insider tips and tricks you have ever wanted to know. And the best bit? The book is also full of funny anecdotes from Millie, who shows you that you do not need to follow her book like a plan – you can take what is useful and apply it to your own lifestyle, ensuring that it works perfectly for you.

Made at Home: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking (Made at Home)

Curing and smoking are two of the best ways to preserve and enjoy meat, fish and even dairy products. From salami and ham to bresaola and smoked salmon, cured meat and fish can be expensive to buy and cook with; and often the quality is questionable. So take control and do it yourself. Nothing could be better than sitting down to dine on luxury, made at home grub. With very little effort, you can create your own cures, hot and cold smoke with wood chippings and even smoke delicate meats and seafood on your stovetop with scented teas and rice. Whether you're an urbanite or country lover, it's easy to have a go at the Good Life. With a how-to guide on every technique featuring step-by-step, practical instruction, tips and advice, and dozens of delicious recipes to inspire you, you'll be making your own salt beef, dry-cured hams, salamis, smoked cheeses, gravadlax and smoked oysters in no time.

Made at Home: Grow, harvest, preserve, cook and make the most of your local produce (Made at Home)

Eggs & Poultry is the perfect book for anyone intending to embrace the Good Life. Whether you have a large country garden or a small city enclosure, keeping a couple of hens is essential. What could be better than fresh eggs every day? Everything you need to raise chickens, ducks, geese and turkeys for eggs and for eating is here. From housing to feeding and breeding,we've got it covered, alongside a closer peek at some of the more adventurous aspects such as seasonal turkey and green geese. Then, enjoy the fruits of your labours: perfect your poached eggs, enjoy smoked eggs with beetroot or pizza alla duck egg, try braised duck with peas or goose liver with cider and indulge in south-western fried chicken.

Made at Home: A complete guide to jam, jars, bottles and preserving (Made at Home)

Preserves helps you make the most of plentiful seasonal produce and enjoy it all year round. This book is a how-to guide to preserving fruits and vegetables, featuring step-by-step practical instructions, tips & advice on what to preserve when, and recipes to make your mouth water. From strawberry leather to sweetcorn and pepper relish, to honeyed figs with lamb and goat's cheese crostini, sauerkraut to piccalilli, and the perfect Bloody Mary, you'll not only learn how to preserve good quality produce, but how to cook with it to create fantastic dishes every time.

Made at Home: Kitchen Garden (Made at Home)

Vegetables proves just how productive you can be all year round, whether you have a tiny urban patch, a dedicated allotment or plenty of space in your own garden. Growing your own vegetables is one of the easiest ways to transform the way you eat. You'll have fresh ingredients at your disposal and,with this book, the knowledge to cook with them to create delicious dishes every time. With the step-by-step guides to growing, and dozens of ideas for cooking your home produce, you'll soon enjoy everything from pea and mint risotto to kohlrabi coleslaw and baked sweet potato and goat's cheese pie.

Made at Home: The food I cook for the people I love

Over 150 simple family recipes from the best-selling chef and judge on BBC’s The Big Family Cooking Showdown.

Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen

*From the Fortnum & Mason Cookery Writer of the Year 2018*MADE IN INDIA: the top ten bestselling Indian cookbook that will change the way you cook, eat, and think about Indian food, forever. Real Indian food is fresh, simple and packed with flavour and in MADE IN INDIA, Meera Sodha introduces Britain to the food she grew up eating here every day. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make.In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there's everything from hot chappatis to street food (chilli paneer and beetroot and feta samosas), fragrant curries (spinach and salmon or perfect cinnamon lamb curry), to colourful side dishes (pomegranate and mint raita, kachumbar salad), and mouth-watering puddings (mango, lime and passion fruit jelly and pistachio and saffron kulfi).'This book is full of real charm, personality, love and garlic. The best Indian food is cooked (and eaten) at home' Yotam Ottolenghi'Wonderful, vibrant...deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book' Nigella Lawson**Look out for FRESH INDIA, Meera Sodha's new cookbook**

Made in Italy: Food And Stories

An exquisitely designed volume of innovative restaurant dishes and old family favourites from Giorgio Locatelli, Britain’s best-loved Italian chef and restaurateur.

Made in London

From Tudor oyster peddlers and Victorian pie and mash shops, to the supper clubs and street food scene flourishing today, Britain's capital has always been a tantalizing draw for those who live to eat. In Made in London, born-and-bred Londoner Leah Hyslop offers a joyful celebration of the city and its food, past and present. The book features recipes invented in the city; such as the 18th century treat Chelsea buns (a favourite of King George II) and Omelette Arnold Bennett, created for the famous writer while staying at the Savoy Hotel. Alongside these are new, exciting dishes, inspired by the Leah's eating adventures around the capital: such as a mouthwatering Pimm's and lemon curd trifle, an unusual goat's cheese and cherry tart and an easy twist on Indian restaurant Dishoom's iconic bacon naan, one of the best brunches in London. Interspersed with the recipes are short, entertaining histories and profiles about London's food scene, including the tale of the 18th century 'gin craze'; a profile of the East End's most beloved greasy spoon; and why Scotch eggs might have actually been invented in a London department store! Short shopping guides, lifting the lid on such pressing gastronomic questions as where to buy cheese, the city's most delicious chocolate shops, or the best cocktail bars for a nightcap (or two…) are also featured. Beautifully illustrated with contemporary photographs of London, alongside vintage images sourced from historic archives, this is a book for anyone who has ever lived in, visited or simply dreamt of sipping a cocktail while watching red buses trundle by in the world's greatest city.

Made in London

From Tudor oyster peddlers and Victorian pie and mash shops, to the supper clubs and street food scene flourishing today, Britain's capital has always been a tantalizing draw for those who live to eat. In Made in London, born-and-bred Londoner Leah Hyslop offers a joyful celebration of the city and its food, past and present. The book features recipes invented in the city; such as the 18th century treat Chelsea buns (a favourite of King George II) and Omelette Arnold Bennett, created for the famous writer while staying at the Savoy Hotel. Alongside these are new, exciting dishes, inspired by the Leah's eating adventures around the capital: such as a mouthwatering Pimm's and lemon curd trifle, an unusual goat's cheese and cherry tart and an easy twist on Indian restaurant Dishoom's iconic bacon naan, one of the best brunches in London. Interspersed with the recipes are short, entertaining histories and profiles about London's food scene, including the tale of the 18th century 'gin craze'; a profile of the East End's most beloved greasy spoon; and why Scotch eggs might have actually been invented in a London department store! Short shopping guides, lifting the lid on such pressing gastronomic questions as where to buy cheese, the city's most delicious chocolate shops, or the best cocktail bars for a nightcap (or two…) are also featured. Beautifully illustrated with contemporary photographs of London, alongside vintage images sourced from historic archives, this is a book for anyone who has ever lived in, visited or simply dreamt of sipping a cocktail while watching red buses trundle by in the world's greatest city.

Made in Sicily

In the follow-up to his acclaimed Made in Italy, Britain's favourite Italian chef embarks on a gastronomic tour of Sicily, a beautiful, sun-drenched isle with a rich and unique culture.

Made In Spain: Recipes and stories from my country and beyond

'Gorgeous recipes for a great cause.' Nigella Lawson'If you buy one cookbook this year: get this one.' YOU Magazine'One book I've loved this year is Made in Spain by Miriam Gonzalez Durantez. It's not just about the food and the recipes, you get an idea of what life is like, you get to visit a country and you get to be inspired, if it's somebody as intelligent and funny as Miriam.' Cerys Matthews, BBC RADIO 4 THE FOOD PROGRAMME'Food is at the centre of everything we do in Spain. As we eat breakfast we think about what we will have for lunch, and during lunch we discuss what we will serve for dinner.'In Spanish families, when you have eaten a really good home-made meal, people stay at the table long after the meal has ended, chatting and putting the world to rights. Made in Spain is full of dishes that will encourage you to do just that. With over 120 delicious recipes, which stick to the key principle of Spanish cooking - respect the ingredient - Miriam González Durántez brings a taste of Spain to the family kitchen.As an immigrant to the UK and from a family of food lovers, Miriam was determined to share her love of her native cuisine with her sons. The recipes in this book are adapted from the cookery blog she started with them (www.mumandsons.com), and provide a uniquely personal glimpse into a modern family kitchen, which will inspire home cooks everywhere to adopt a more Spanish approach to cooking and eating.Chapters include:* Soup* Tapas* Eggs* Salads and vegetables* Fish* Meat* Comfort food and one-pot meals* A bit of fun* Snacks* Fruit* Desserts and bakingMiriam has written Made in Spain to help finance her involvement in her campaign to inspire girls.

Made in the USA: Classic And Contemporary American Recipes From Coast To Coast

American food is a worldwide phenomena from the juicy, blushing cheeseburger to the zesty, punchy chilli taco. Made in the USA is a culinary guide to, and celebration of, all things great and glorious about American food - 100 recipes showcasing the melting-pot of American cuisine. Covering breakfast classics such as Eggs Benedict and Pancakes with Blueberries & Cinnamon; burgers, barbecues and slow cooking with Pulled Pork and Blue Belly Burgers; regional dishes such as San Francisco Spaghetti with Clams and comfort food classics like Mac n Cheese and Pot Roast. Travel through the tastes of the US with Southern delicacies including Chicken & Shrimp Jambalaya and Beignets with Nutmeg Icing Sugar before moving south to sample the Mexican delights of Baja Fish Tacos, Foolproof Guacamole and Quesadillas. You can even learn to master a Real Long Island Iced Tea or Mint Julep as well as indulging your sweet tooth with Key Lime & Mint Pie or Black Cherry Cupcakes. The perfect cookbook for anyone addicted to over-the-Atlantic edibles.

Madeira: The Mid-atlantic Wine

Madeira: The Mid-Atlantic Wine

Who does not know the phrase "Have some madeira, m'dear"? Madeira is one of the world's greatest wines, with a fascinating history few others can equal. Capable of evolution over decades and with seemingly indefinite longevity, precious centenarian bottles are sought by wine connoisseurs world wide, but to the ordinary wine lover more commercial wines offer a wide range of delicious and varied drinking. Once dismissed as a cooking wine, discriminating drinkers enjoy it on its own and, increasingly, as an accompaniment to food. Over a million tourists visit this small island every year, and expanding export markets indicate that the recent revival of interest in madeira continues to gain strength. This book, originally published in 1998, was short-listed for the André Simon Award and quickly established itself as a wine classic. Alexander Liddell, recognised as the leading authority on madeira, has known the island and its wine for over forty years, and this completely revised new edition brings matters up to date.

Madeira: The Mid-Atlantic Wine

Who does not know the phrase "Have some madeira, m'dear"? Madeira is one of the world's greatest wines, with a fascinating history few others can equal. Capable of evolution over decades and with seemingly indefinite longevity, precious centenarian bottles are sought by wine connoisseurs world wide, but to the ordinary wine lover more commercial wines offer a wide range of delicious and varied drinking. Once dismissed as a cooking wine, discriminating drinkers enjoy it on its own and, increasingly, as an accompaniment to food. Over a million tourists visit this small island every year, and expanding export markets indicate that the recent revival of interest in madeira continues to gain strength. This book, originally published in 1998, was short-listed for the André Simon Award and quickly established itself as a wine classic. Alexander Liddell, recognised as the leading authority on madeira, has known the island and its wine for over forty years, and this completely revised new edition brings matters up to date.

Madge’s story (Individual stories from THE SWEETHEARTS #1)

This is Madge’s story, one of five stories extracted from THE SWEETHEARTS.Whether in wartime or peace, tales of love, laughter and hardship from the girls in the Rowntrees factory in Yorkshire.

Madhur Jaffrey's Curry Nation

Madhur Jaffrey, television's most-loved Indian cook, returned to our screens for a major new series for the Good Food Channel in October 2012. Travelling across Britain, visiting local Indian and South Asian communities, Madhur revealed how it's possible to sample virtually the whole of Indian cuisine without ever leaving the British Isles.In the official tie-in book to the series, Madhur Jaffrey showcases her favourite curry recipes with influences from all over the subcontinent: Punjabi, Goan, Parsi and Bengali amongst others. Carefully selected and adapted by Madhur, the recipes conjure up the colour and vitality of this vibrant culture, but keep to her mantra that Indian food doesn't need to be complicated. Always innovative and contemporary, Madhur will even give some of these traditional Indian recipes a twist - pairing Aloo Gobi with a very British roast lamb, for example. Whether it's the spicy, lentil-based specialities of Rajesthan, kebabs and kormas from Delhi, or coconut-infused curries from Kerala, we accompany Madhur Jaffrey on her very personal tour of our modern-day Curry Nation.

Madhur Jaffrey's Indian Cookery

The 40th-anniversary edition of the beloved classic book on Indian home cooking, with 11 new recipes and gorgeous illustrations.Originally published in 1982, Madhur Jaffrey's Indian Cookery was the book that accompanied the TV series that inspired a generation to cook real Indian food, not the watered down version of it that had persisted in Britain for years.Now, this stunning updated edition - featuring 11 new recipes and a foreword celebrating the 40th anniversary - will inspire even more home cooks to make real Indian food at home. Recipes include classic dals, curries, chutneys and breads, as well as countless lesser-known traditional recipes and techniques to master Indian cooking for all occasions. Madhur Jaffrey's Indian Cookery is a classic cookbook from a trusted and authoritative voice, ready for the next generation to discover these delicious, authentic, failsafe Indian recipes that have stood the test of time.

Madhur Jaffrey's Indian Cookery

The 40th-anniversary edition of the beloved classic book on Indian home cooking, with 11 new recipes and gorgeous illustrations.Originally published in 1982, Madhur Jaffrey's Indian Cookery was the book that accompanied the TV series that inspired a generation to cook real Indian food, not the watered down version of it that had persisted in Britain for years.Now, this stunning updated edition - featuring 11 new recipes and a foreword celebrating the 40th anniversary - will inspire even more home cooks to make real Indian food at home. Recipes include classic dals, curries, chutneys and breads, as well as countless lesser-known traditional recipes and techniques to master Indian cooking for all occasions. Madhur Jaffrey's Indian Cookery is a classic cookbook from a trusted and authoritative voice, ready for the next generation to discover these delicious, authentic, failsafe Indian recipes that have stood the test of time.

The Madiba Appreciation Club: A Chef's Story

Once, chef Brett Ladds was given a cigar by Fidel Castro, he talked weightlifting with Swazi king Mswati III and his cooking made Quincy Jones sing. For many years he also served Nelson Mandela many cups of rooibos tea and made him his favourite meals.Ladds was the executive chef of the SA government and manager of the presidential guesthouse at Bryntirion Estate in Pretoria from 1994-1999 where he served both Mandela and Thabo Mbeki. It was a naive and star-struck 21-year-old Ladds who started working at the guesthouse in the months before the first democratic election. During this time he was always in the background when struggle stalwarts like Steve Tshwete, Joe Modise and Dullah Omar met Mandela to discuss the future of the country.This heart-warming book tells of a young man’s coming of age at a turning point in our history. His stories about meeting kings and queens, presidents, rock stars and even the pope are laced with his unique, self-deprecating sense of humour. Of Queen Elizabeth he says it felt like speaking to his gran. “I asked myself, how does all that power fit into this lovely, caring lady?” Of Robert Mugabe: “He never moaned about a thing.”Then there are the Russian diplomats and their drinking habits and the Saudi-Arabian sheik who had 8 television sets installed in his room and bought 20 blankets at R5000 each for his stay.It’s a book to make you laugh and cry. And Madiba’s favourite champagne? Pêche Royale …

Mae + Harvey No Ordinary Juice Book

Natasha Mae Sayliss, founder of London-based juice company Mae + Harvey, is about to shake up the juicing world. Her new book offers a refreshing alternative to detox and diet juicing with a selection of over 100 eminently practical, pleasing and seasonal recipes for juices, smoothies, nut milks and more.

Magic Cakes: Easy-Mix Batters That Transform into Amazing Layered Cakes!

Magic Cakes is your easy, no-hassle guide to the latest, Pinterest-fueled baking craze! If you dream of a layered cake, but want to avoid the endless, complicated steps it takes to make one, then you're going to fall in love with magic cakes. With only a single batter that magically transforms into three layers of custardy, fudgey, spongey cake, you can have an easy dessert that looks like it took hours to put together (and tastes like it, too!) This book contains 40 recipes for cakes, frostings, icings, and other delightful extras that are simple to make and difficult not to devour. Magic cakes can be your classic chocolate or vanilla, a tiramisu cake reimagined, or even an unconventional cardamom-scented sweet potato cake if you're feeling adventurous. Top each treat with a frosting or a simple dusting of powdered sugar, and you've got yourself a magical dessert to savor and enjoy!

Magic Cakes: Easy-Mix Batters That Transform into Amazing Layered Cakes!

Magic Cakes is your easy, no-hassle guide to the latest, Pinterest-fueled baking craze! If you dream of a layered cake, but want to avoid the endless, complicated steps it takes to make one, then you're going to fall in love with magic cakes. With only a single batter that magically transforms into three layers of custardy, fudgey, spongey cake, you can have an easy dessert that looks like it took hours to put together (and tastes like it, too!) This book contains 40 recipes for cakes, frostings, icings, and other delightful extras that are simple to make and difficult not to devour. Magic cakes can be your classic chocolate or vanilla, a tiramisu cake reimagined, or even an unconventional cardamom-scented sweet potato cake if you're feeling adventurous. Top each treat with a frosting or a simple dusting of powdered sugar, and you've got yourself a magical dessert to savor and enjoy!

The Magic Fridge: Amazing sauces, butters, bases and preserves that will transform your everyday cooking

In The Magic Fridge, the irrepressible culinary wizard Alex Mackay, who has taught at both Raymond Blanc and Delia Smith's cookery schools, reveals how to create easy and delicious stocks, sauces, butters, broths and preserves that you can keep in your fridge or freezer, ready to be turned into lunch, tea, supper or dessert at a moment's notice. This is convenience food done the right way – using one batch of a versatile base recipe to create a multitude of meals that are full of flavour but require minimal work. Choose from twenty prepare-ahead recipes including Cheese sauce, Ratatouille, Tomato chilli relish, Salsa verde, Almond cream, Raspberry jam and Lemon curd. These will keep, carefully stored in the fridge, for at least three weeks. They will also freeze, so you can make several portions each time and have bags of instant flavour that you can add to an everyday meal to turn simple into sublime. These basic recipes stay exciting because each one is transformed by what it is served with – turn chocolate mousse into a molten pudding or an upside down tart. Or try some basil pistou with fish, chicken, lamb, beef, risotto, roasted peppers and even cheese on toast. Come home, swing open your magic fridge door, choose today's trick and you're on your way to wonderful food.