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There's no more inspiring place to buy, drink or study wine than at Berry Bros & Rudds historic building. Explore the pleasures of wine by the firms award-winning Wine School.Featuring a foreword by the actor and author Emma Thompson, a former pupil, the book focuses on the classic grape varieties that form the backbone of worldwide wines.

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In this delightful Asian cookbook, you'll learn the secrets of vegetarian and vegan Asian cooking how to blend flavours, textures, aromas and colours to create full-flavored vegetarian dishes that are missing none of the umami normally associated only with meat and dairy

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A celebration of seasonality and the farmers and artisans whose products have inspired 150 original recipes.

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Showing you how to master the fermenting process with more than 80 step-by-step recipes, this book lets you learn about the history and processes of fermentation throughout.

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Is a practical guide to the world's most popular fruits and vegetables, featuring colour photographs with detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking and eating.

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Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but underfished, species like megrim sole, ling and gurnard.

(Hardback)

100 exciting recipes from the master of modern Indian fish cookery.

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Fizz! tells the stories behind the increasingly vibrant sparkling wine industry, exploring recent changes in vineyard and cellar and explaining why it really is worth paying more for some wines. It sets out the huge diversity of wine styles now on offer, and presents profiles of producers making a difference to the worlds sparkling wines.

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Rosemary Barron's Flavours of Greece has never gone out of print. It is regarded as the most authentic and authoritative collection of Greek recipes. It was chosen as an Editor's Choice in The New York Times in the year of its publication and is the only recipe book listed in The Rough Guide to Greece and The Rough Guide to the Greek Islands.

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Food for Thought is a book for anyone who likes to eat tasty food that is easy to make. A book for anyone who cares what they put into their body. A book for anyone who gives a damn about this planet. Be prepared to simplify and improve your attitude to cooking, to food and to the way you live your life.

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A bite-sized guide to 25 of the best culinary towns and cities in the UK for foodies.

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Whether you fantasise about having a whole orchard, just a cherry tree in a pot, or even the perfect apple pie, this beautifully illustrated book bridges the gap between the special place orchards hold in our hearts and the practicalities of growing and cooking orchard fruit.

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This new edition of the wildly popular cocktail book features revised and updated texts and a bold new cover.

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A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme.

(Hardback)

A fresh take on the classics, from Sazerac to the humble Highball: the adventurous recipes invented when America was dry and Paris was a refuge from Prohibition.

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Following on from the phenomenal success of Nadia Lim's first Fresh Start cookbook and My Food Bag's Fresh Start weight loss bag, comes Fresh Start, Feel Good! - a no-fuss approach to losing weight, keeping it off and, most importantly, feeling your best.

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David and Charlotte Bailey are back with a new book focusing on the different ways to cook natural, unrefined and unprocessed vegetarian food on a grill.

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A collection of traditional recipes and a guide to the best food markets in Tuscany. A tour through the most famous and lesser known areas of the beautiful Toscana.

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A French master fromager shares over 30 years of expertise in selecting, storing, and serving cheese - from Abondance to Valenay.

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A Cordon Bleu-trained pastry chef transforms traditional bakery favorites into lighter, healthier alternatives.

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This beautiful volume celebrates entertaining and decorating in a meaningful and personal way, by integrating florals and artisanal handmade objects whether it's porcelain, flatware, glassware, vases, or textiles into tabletop designs.