(Paperback)

Synopsis coming soon.......

(Paperback)

This is the essential cookery book for the host or hostess who wishes to entertain in style, using the freshest and best seasonal produce, but who doesn't want to spend long in the kitchen.

(Hardback)

Food has functioned both as a source of continuity and as a subject of adaptation throughout the course of human history. But, how were certain foods chosen over competing foods Gathering revelations from history, anthropology, and other fields, this book presents their discovery - along with recipes from culinary traditions around the world.

(Paperback)

Discover wild and cultivated mushrooms and the new choices now becoming available in supermarkets. Learn to use them in more than 125 delicious recipes for appetizers, soups, salads, side dishes, main dishes and sauces.

(Paperback)

(Paperback)

When he realised he had a meat addiction, award winning food writer Richard Cornish went vegetarian for a year. What he didnt realise were the changes that he would have to make to his life. My Year Without Meat is as humourous as it is dark, with the author shining the light on the ethics that surround our food production.

(Hardback)

From the famous, funny, and irreverent wine author, a personal journey into the new--and old--world of natural wine

(Paperback)

Now cooks everywhere can create more than 250 recipes that have drawn hungry visitors and residents to Nantucket caterer and cooking teacher Sarah Leah Chase. The coauthor of The Silver Palate Good Times Cookbook offers eclectic combinations that center on the freshest of seafood and produce. Illustrations throughout.

(Paperback)

Food has always played a crucial role in Jewish culture, with numerous celebratory feast days marking important occasions throughout the year. This book includes recipes which draw on the variety of flavours that comprise the global nature of Jewish food. It takes us from appetisers such as Baba Ganoush to desserts like Chocolate macaroon cake.

(Paperback)

The food of Lebanon has long been rated as one of the best cuisines of the world. Healthy, simple to prepare, full of fresh flavours and sensual aromatics, it makes great use of grains, vegetables, pulses, fruit, nuts, grilled mead, fish, olive oil and yoghurt. In this book, the author presents 200 recipes from her native Lebanon.

(Paperback)

While Vietnam's cooking traditions have been influenced by those of China, France, and even India, Vietnam has created a cuisine with a spirit and a flavour all its own. With more than 100 recipes, this title offers home cooks the chance to create and savour the authentic flavours of Vietnam in their own kitchen.

(Paperback)

New Orleans celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography.

(Paperback)

"Originally published in Japanese in 2014 by Diamond Inc. as The smiling faces of my guests mean everything."--Title page verso.

(Paperback)

This figurative stroll through the garden brims with wonderful observations and practical tips on when, how, and what to plant throughout the seasons. "Brings together the authority of an experienced horticulturalist and the grace of a fine writer".--Michael Pollan, author of Second Nature. Line drawings throughout.

(Paperback)

On honeymoon, a food writer questions how had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe - and what could still be felt of those long-ago migrations and discovers some surprising truths about commitment, independence, and love.

(Paperback)

Presenting the history of Australia gastronomically, this work challenges myths such as that Australia is 'too young' for a national cuisine, and that immigration caused the restaurant boom. It shows us that Australia is unique because its citizens have not developed a true contact with the land, have not had a peasant society.

(Paperback)

(Paperback)

I start relaxing as soon as we drive over the bridge onto Long Beach Island. In my mind, I'm already planning the menus and activities we'll enjoy with our guests that visit throughout the summer. I love to share the joy of our summers on LBI. This book was inspired by our beach house lifestyle - our experiences, gatherings and special moments we've had here.

(Hardback)

I start relaxing as soon as we drive over the bridge onto Long Beach Island. In my mind, I'm already planning the menus and activities we'll enjoy with our guests that visit throughout the summer. I love to share the joy of our summers on LBI. This book was inspired by our beach house lifestyle - our experiences, gatherings and special moments we've had here.

(Paperback)

(Paperback)

If you are hoping for a standard air fryer cookbook, this book is not for you!

Pimp your air fryer goes against what you think a cookbook is. Written by Jake Grigg, aka the Air Fryer Guy, it is a recipe book that is not only fun and light-hearted, but one that promotes creativity and challenges the fundamentals of cooking.

(Paperback)

There is more than a slight malaise in the air these days about French food and cooking. Taking as his starting point the great tradition of French food, William tackles years of received wisdom and parochial food snobbery head on, though with his mind (and his mouth) firmly open...

(Paperback)

(Hardback)

Featuring over 150 recipes as well as information on Ionian cooking and customs, beautiful photographs and original illustrations, this book is a kitchen addition for anyone with a passion for the beautiful and lyrical Ionian islands.