Brew a Batch
A Beginner's Guide to Home-Brewed Beer
Aimed at the complete novice, this guide outlines the entire brewing process and includes a guide to the ingredients and equipment needed. It explains in detail how to make your first malt extract batch, then offers advice on how to create a customized drink by selecting different grains and creating a yeast starter. A section on tasting explains what to look for in assessing the results.
Shaped by its geography, climate and culture, Thailand’s eclectic culinary scene depends upon the growers, chefs, hawkers and home cooks who help to maintain and reinterpret the nation’s regional styles and flavours. In this World Kitchen volume, illustrated with colour photographs, their stories are interspersed with over 100 recipes for authentic street foods, soups, curries, noodle dishes and desserts.
Recipes from the Veneto, Adriatic Croatia and the Greek Islands
From the days when it controlled the silk, saffron and spice trading routes from East to West, the culinary output of the Venetian Republic has reaped the benefits of its neighbouring cultures. Here, the food writer Nino Zoccali selects 80 dishes, such as Roast Lamb Croatian-style, Cretan Sweet and Sour Red Mullet and Ricotta and Rose Crepes from Dubrovnik, that demonstrate the region's rich heritage. Slightly off-mint.
Food. People. Stories
Tel Aviv boasts a diverse culinary scene. In this illustrated volume, the restaurateur Haya Molcho travels around the city, seeking gastronomic inspiration from chefs and other notable inhabitants. She then recreates the food she remembers from her childhood, sharing recipes for dishes such as Knafeh, Green Shakshuka, Sarma, Israeli Paella, and Pickled Lemons.
My Asian Kitchen
Jennifer Joyce shows how easy it is to create Modern Asian cuisine such as sushi, ramen and kimchi at home. Step-by-step diagrams demonstrate techniques such as how to fold wrappers for dumplings, and a comprehensive glossary lists the ingredients that lend authentic flavours to the recipes, including Vietnamese Spring Rolls and Spicy Xian Pork Noodles.
Lands of the Curry Leaf
A Vegetarian Food Journey from Sri Lanka to Nepal
The chef Peter Kuruvita takes the reader on a culinary journey across the Indian subcontinent, sharing a collection of more than 100 vegetarian dishes that reflect the diversity of the region, such as Cauliflower Samosas from Bangladesh, Beetroot Hotpot from Afghanistan and Cucumber Curry from Sri Lanka. The recipes are supported by a detailed glossary of ingredients plus advice on tempering and blending spices and adapting authentic cooking methods to the home kitchen.
Good Without Gluten
With an emphasis on respecting dietary restrictions without compromising on texture or flavour, the chefs from the noted Parisian patisserie No-Glu share a collection of 65 gluten-free dishes such as Focaccia with Fresh Herbs, Pear Almond Muffins, Smoked Duck and Caramelised Leek Quiche, and California Pizza. Detailed information about the flours, grains, starches, oils and dairy substitutes used in the recipes is included.
Recipes from Indonesia
With its fertile volcanic soil and rainforests, Indonesia is rich with fresh food, from rice to spices, tropical fruits and coconuts. This illustrated collection presents 100 recipes demonstrating the variety of the islands’ cuisine, including Sumatran Beef Rendang, Javan Spiced Tempeh and Prawns with Red Chilli Sambal, and explains how to prepare a Bumbu, the spice paste that forms the basis of many of the dishes.
The Danish capital is famed for simple cuisine using local, seasonal ingredients, served in an atmosphere of ‘hygge’, or cosiness. This introduction to the food culture features light dishes based on the smoked fish and meats for which Denmark is famous, more substantial meals such as pork cheeks slow cooked in beer, and specialities including the traditional Kransekage, or New Year’s Eve Cake.
OMD: Change the World by Changing One Meal a Day
The Simple, Plant-Based Program to Save Your Health and Save the Planet
Suzy Amis Cameron explains how it is possible to lose weight, relieve the symptoms of certain health conditions, and contribute to reversing climate change merely by eating one wholly plant-based meal every day. She outlines the science that informs her philosophy and shares fifty calorie-counted recipes (using American 'cup' measurements) plus success stories, shopping lists, meal plans and store cupboard tips.
Dining at Dusk
Tapas, Antipasti, Mezze, Ceviche and Aperitifs from Around the World
From Spanish tapas and Greek mezze to Brazilian petiscos and Mexican botanas, many countries boast a distinctive bar cuisine that forms an essential part of their culinary heritage. From Samoa to Mexico, this illustrated volume offers more than 70 sharing plate recipes from across the globe – such as Chinese Spring Onion Pancakes, Moroccan Fish and Prawn Pastilla, German Pickled Eggs and Scottish Haggis Meatballs.
Cauliflower is King
70 Recipes to Prove It
The humble cauliflower boasts many benefits, being an excellent source of dietary fibre and possessing a subtle flavour that complements a wide variety of dishes. Offering 70 recipes sourced from all across the world that incorporate it, such as Smoked Fish Kedgeree, Moroccan Beef Tagine, and Lime and Coconut Cheesecake, this illustrated volume also includes advice on pickling and ricing.
Food & Dreams
With colour photographs and lyrical descriptions of Venice, this volume evokes the romantic atmosphere of the city while reflecting its varied cuisine. Chapters are organized to represent the courses of a Venetian menu, and each dish has a detailed introduction. Recipes include Italian Sandwiches (often served with wine), Fish Balls, Quail With Polenta, Pumpkin Gnocchi, Seafood Lasagne, Duck with Anchovies and Capers, and Tiramisu.