(Hardback)

This is a culinary history of seaweed, combining lore and legend with a selection of recipes, covering traditional cuisine and new discoveries such as seaweeds that are twice as nutritious as kale and taste just like bacon.

(Hardback)

(Paperback)

The complete guide on how to make and enjoy homemade bratwurst.

(Paperback)

Presents traditional New England recipes organized by month using seasonal ingredients, with separate sections on household hints, substitutions, weights and measurements, and a harvest guide.

(Paperback)

There is nothing like savory, chewy jerky to satisfy a hunger craving. This delicious treat has seen a resurgence as more and more people have been returning to the basics and adopting a self-sufficient lifestyle.

(Paperback)

(Paperback)

More than 75 creative potato recipes from Allen Dikker, CEO and founder of Potatopia, a fast-casual all-potato restaurant that has been featured by the New York Times, the Village Voice, and Eater.com, among others.

(Paperback, Reissue)

A tasty treat for Seumas MacInnes' fans and for anyone who has tasted the culinary delights of Glasgow's Cafe Gandolfi. You can now create these masterpieces in the comfort of your own home.

(Paperback)

(Paperback, Reissue)

The perfect introduction to cooking venison from an acclaimed cookery writer whose MBE was awarded in 2014 for services to the venison industry. Features 40 easy-to-make recipes which showcase the enormous versatility of venison.

(Hardback)

(Hardback)

A timeless cookbook celebrating the world's most popular fruit.

(Hardback)

"Seasonal cheese & charcuterie boards for year-round celebrations & elevated gatherings"--Cover.

(Paperback)

The food stories behind your favourite fruits and vegetables.

(Paperback)

(Paperback, Paperback)

Brisbane-based Ben O'Donoughue is one of the most widely recognised names in the competitive Australian chef world. His new book, Ben's Meat Bible, answers food lovers' desire for more of his relaxed, approachable food with150 brand-new recipes built around his love of different meat dishes from around the world.

(Hardback)

The foods we choose to eat (or not) sit at the core of the Alzheimers epidemic. In The Brain Health Kitchen, readers will learn exactly how making the right choices about the foods we select and cook, and how we eat them, can keep our brains younger, sharper, more vibrant, and much less prone to dementia.

(Hardback)

You know that plate of fresh, fat fettuccine you ate on holiday in Rome And the box of cheesy chips that saved you at 3am in a muddy field And all the slices of buttery toast youve eaten on dark, damp mornings They have something in common. Carbs.

(Paperback)

(Hardback)

A guide to understanding some the world's best cheeses - their production, development, and origin. It helps readers discover who makes the English cloth-bound cheddar, the way to tell Parmigiano Reggiano, Grana Padano, and Pecorina Toscana apart, and explore the cheese ripening caves of Tallegio and the underground cellars of Gorgonzola.

(Paperback)

Chia Crazy showcases the health benefits of chia, the superfood seed, and provides full-color photos and clean-eating recipes that are delicious and simple. The recipes are free from preservatives and processed ingredients, giving the reader the purest, healthiest food possible. Go crazy with "Chia Crazy"!

(Hardback)

What is diving into the paradise of a praline, into the exalting music of a crispy square, into the infinite sweetness of a cup of hot chocolate Here is a lavishly illustrated volume, in a highly innovative and original design, celebrating the endless tasty variations that will delight

(Hardback)

The ultimate cookbook from the Valrhona school for chocolate makers, featuring a dozen essential techniques and seventy easy-to-follow recipes.

(Hardback)

Citrus fruits are the most exciting family of ingredients with which to cook. They satisfy almost every part of the palate sweet, sour, bitter and umami-enhancing, and how many other foods are as versatile and transformative