(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)

A guide for cheese lovers, providing an overview of cheese manufacturing and aging, describing different methods used for molding, pressing, and salting cheese, suggesting pairings of cheese for wine, beer, and more, and including a selection of recipes to craft basic cheese at home.

(Hardback)

From the Swiss Alps to New York's hipster cheese bars, journalist Patrick McGuigan has written about cheesemakers, maturers and cheesemongers around the world for The Telegraph, Delicious and The Financial Times. He is partial to a slice of Kirkham's Lancashire. www.patrickmcguigan.com

(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)

A guide to home butchering, with recommendations on which tools (knives, paring knives, meat scissors, meat grinders, shrink wrappers) for the task at hand. It includes coverage that ranges from field dressing, skinning, and boning out an entire deer to efficiently butchering rabbits, deer, big game, hogs, birds, cattle, and more.

(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)

"115 recipes plus tips for harvesting & preserving"--Cover.

(Hardback)

(Hardback)

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

(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)

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.

(Hardback)

Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pts, terrines, galantines, jambon, saucissions sec and boudins.

(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)

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

(Hardback)

An irresistible exploration of chocolate, for the curious gourmet.

(Hardback)

What is Chia: Chia is the seed from the plant known as Salvia Hispanica. You can use it as a gel, drink, mix or sprinkle. Identified as a seed first and then as plant Salvia Hispanica. This title describes the benefits of using this great seed in everyday cooking and helps reader to find interesting ways to use this seed in healthy recipes.

(Hardback)

In Everyday Seafood, top chef Nathan Outlaw offers brand-new recipes for all kinds of fish and shellfish. Good-quality fresh seafood is now within the reach of most people - both economically and in terms of easy availability. Plus it's incredibly healthy and fast to cook.