(Hardback)

Redolent of everything sensual and hedonistic, chocolate is synonymous with our idea of indulgence. It is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. This title explores the origins and growth of this almost universal obsession.

(Paperback, Third Edition)

(Paperback)

Spices do more than just flavour food! This introductory illustrated guide shows how spices can help you to maintain optimal health and treat common ailments, as well as offering healing recipes.

(Paperback)

(Paperback)

(Hardback)

Pomegranate explores how people throughout history interacted with pomegranates, featuring a cast of historical heads from the Ashurnasirpal to Anne Boleyn, and from Sandro Botticelli to Salvador Dali.

(Hardback)

The dramatic history of the world's most expensive spice.

(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)

Discover the colorful world of shoots, sprouts, and microgreens, and the easy ways to quickly grow and eat them in your home!

(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)

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, 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.