A Cheesemonger's History of the British Isles
Realizing that some of the artisanal cheeses he was sampling for Neal’s Yard Dairy were similar to those made in the Neolithic era, Ned Palmer set out to explore the history of cheesemaking. Travelling across Britain and Ireland, he uncovers the stories behind long-term favourites such as Cheddar and Stilton and rejoices in the recent ‘Great Cheese Renaissance’ that has seen the revival of farmhouse varieties.
Super Food - 4 Books
With quotes from noted thinkers, botanists and culinary experts, each of the illustrated volumes in this series outlines the history and health benefits of one superfood ingredient. Recipes for food and drinks as well as natural beauty treatments and household products are followed by instructions on how to grow your own from seed or stone. The four titles included in this set are: Super Food: Pomegranate (Read more...) Super Food: Cucumber (Read more...) Super Food: Beetroot (Read more...) Super Food: Avocado (Read more...)
Kew's Global Kitchen Cookbook
101 Recipes Using Edible Plants from Around the World
Organized by continent and illustrated with artwork from the archives of the Royal Botanic Gardens in Kew this volume explores the culinary history of an eclectic variety of fruits, vegetables, herbs and spices from around the world and presents 101 recipes that incorporate them, from cumin-infused Kashmiri fish curry to Cornish saffron cake.
Reinventing the Wheel
Milk, Microbes and the Fight for Real Cheese
This insight into contemporary artisan cheese-making explains what has been lost through homogenized factory production and how small local producers are rediscovering the methods of their forbears. The importance of microbes for flavour and health benefit is investigated as well as the influence of cattle breeds and farming methods on the production of cheese.
Written with advice from a neuroscientist and a nutritionist, Karen Thomson – who has struggled with her own addictions – provides tools and techniques to help overcome a reliance on sugar and carbohydrates. Her 8-week plan includes journal exercises, to track progress and explore the emotional ties that can lead to negative eating habits, as well as meal plans for every day of the programme and over 50 recipes.
Gifts from the Modern Larder
Homemade Presents to Make and Give
Led by the desire to make edible gifts by preserving fresh, seasonal ingredients, Rachel de Thample offers around 80 ideas for infusions, ferments, pickles, jams and baked goods in this well-illustrated book. Introductions to each technique are followed by recipes including Oak-Aged Chilli Sauce and Mulled Fig Jam, often accompanied by tips on how to personalize and present them.
Suppers to Celebrate the Seasons
The television chef and Evening Standard columnist Clodagh McKenna covers every aspect of hosting guests for supper, from designing a well-balanced meal and dressing the table to preparing easy nibbles, simple cocktails and edible gifts. She presents 20 three-course menu plans organized by season, from an intimate Spring dinner-à-deux to a Christmas Day feast for eight.
Super Food: Pomegranate
Cultivated and used medicinally for thousands of years, the pomegranate has been hailed as 'the King of the Fruits' due to its antioxidant properties. In addition to culinary ideas for salads and soups, the recipes in this book show how to make use of its exfoliating and moisturising properties in home-made beauty products.
Super Food: Beetroot
Descended from wild sea beet and widely cultivated by the Romans, beetroot and its leaves are rich in nutrients. The recipes in this book include a traditional Slavic Borscht and an infused gin, and information is also given on how to use the vegetable as a lip stain and hair colourant.
Super Food: Avocado
A valuable source of mono-saturated fat, which helps lower cholesterol, avocado can be added to salads and creamy cocktails as well as guacamole. In addition to culinary recipes, this volume shows how to make a nourishing hair and skin treatment from its flesh, and a pinky-peach fabric dye from the stone.
The Spice that Changed the World: Over 100 Recipes, Over 3,000 Years of History
Christine McFadden explores the history of the ‘king of spices’ as a commodity, medicine and culinary ingredient, as well as its cultivation, before presenting 100 recipes in which it plays a key role. In addition to soups and meat dishes, in which pepper is well-known for enhancing flavour, there are more surprising inclusions, such as Strawberry and Black Pepper Ice Cream and White Pepper Shortbread.
Salads for all Seasons
Internationally acclaimed chef Peter Gordon presents numerous ideas for salads that can be eaten as a side dish or main meal. Organized by core ingredient – vegetables only, grains, fish, meat – and with the emphasis on creating variety in taste and texture, the recipes range from simple green salad to more elaborate offerings such as poached salmon, served warm with almond and grapefruit cous cous.
The Yoga Kitchen
Over 100 Vegetarian Recipes to Energise the Body, Balance the Mind and Make for a Happier You
514058 Aimed at the home cook, this well-illustrated collection of over 100 recipes emphasizes the seasonality of different foods. Beginning with Danish pastries and warming Lamb Stew with Rosemary Mash in the winter months, it moves on to dishes featuring fresh herbs and fruits in the spring and summer, such as Fishcakes with Herb Remoulade and Dill Potatoes, and Vanilla Parfait with Redcurrants.
The Vegetarian Option
Simple, Vegetarian, Delicious
Simon Hopkinson's observation that 'dinner cooked without carnivorous and piscatorial leanings can be every bit as exciting as those with', is at the heart of this volume. Emphasizing the importance of good quality, seasonal produce, he shares recipes for everything from quick suppers to cocktails, accompanied by thoughtful essays on subjects such as preparing the perfect bouillon and the joys of the humble parsnip.
Created by fermentation, probiotics can improve gut health, boost the immune system and alleviate stress and anxiety. Following a brief introduction to the ingredients and equipment needed, the 60 fermented drinks in this collection use either a starter culture to create kefirs such as Strawberry Ginger Water, or natural yeasts and bacteria combined with fruit for options including Blackberry Vanilla Tepache or Pineapple Ginger Soda.
The Modern Kitchen
A regular on Radio 4’s The Food Programme, Tim Hayward examines 70 kitchen items and what they say about the social status and culture of their owners. From wooden spoons and vegetable peelers to specialized electrical appliances such as the sandwich toaster and coffee machine, each object offers a snapshot of modern life and a commentary on our health and values.
Award-winning food writer Laura Goodman demonstrates through almost 100 recipes why ‘It’s time to put carbs back on the table.’ From sweet cornmeal porridge to comforting evening meals including courgette and potato bake, each dish has easy to follow instructions, with dough, grains or potatoes at its heart.
Kombucha & Co
Tips & Recipes to Make Your Own Kombucha, Kefir, Jun, Ginger Beer, Honey Mead & More
Living probiotics are known to enhance gut health, leading to improved digestion, heightened immunity and a sense of wellbeing. Felicity Evans provides a clear explanation of the science behind her recipes, including water and milk kefirs, kombuchas (teas), beet kvass and pineapple tepache, and offers advice on equipment and ingredients, plus troubleshooting tips.
Gloriously Gluten Free
Sweet Treats, Cakes, Tarts and Desserts
Aiming to combine the nutritional qualities of Californian 'wellness food' with the grandeur of patisserie, Frederick Jules presents a selection of sweet recipes – such as Pecan-Chocolate Tartlets, Lime Pavlovas and Carrot Cupcakes – that are variously gluten-free, lactose-free and vegan. He explains how to create a bespoke flour mix and offers advice on plant milks and oils.
A Cook's Tour of France
Regional French Recipes
This ‘cook’s tour’ shares its route with the Tour de France: the recipes were created by Gabriel Gaté for his Taste Le Tour programmes, following the race through France, on Australian television. There are dishes from every region the cyclists visit, reorganized here into culinary order, from starters (Oysters in Champagne Sabayon) to dessert (Green Chartreuse Iced parfait).
A Taste of the South-West
Regional Recipes from the South-Western Counties of England
The 30 traditional recipes for soups, main meals and desserts presented in this book are accompanied by historic photographs from the Frith Collection of the places they relate to. In addition to the relatively well known Stargazy Pie and Bath Buns are more localized dishes such as Exeter Beef Stew and Parsley Dumplings and Clifton Puffs, with notes on how some of them may have originated.
Hearty, Authentic Recipes for Everyday Cooking
Highlighting the vibrant flavours of Spanish food, this collection of over 100 recipes is drawn from all regions of the country. Organized by course, the dishes include Moorish-spiced pork kebabs, Catalan-style Stuffed Squid, and Basque Almond Cookies shaped to resemble the region’s traditional terracotta roof tiles. Also included are expert wine notes, cook’s tips and a guide to staple ingredients.
Eat Your Way to Managing Diabetes
Tackle Type-1 and Type-2 Diabetes by Changing the Way You Eat, in 50 Recipes
Prompted by the rapid rise in diabetes, TV nutritionist and Sunday Times bestselling author Dale Pinnock explains in simple terms the link between diet and health, and specifically insulin production. He outlines the nutritional content of common foods and their impact on the body, before presenting 50 recipes using everyday ingredients that can reduce symptoms and alleviate the risk of developing Type-2 diabetes.
Bread and Butter
History, Culture, Recipes
Following an introduction to the origins of bread and butter, their production methods and the different varieties eaten around the globe, this illustrated volume offers recipes for each, from a basic sourdough loaf to hot cross buns, and butters flavoured with garlic or sundried tomatoes. It then presents a selection of dishes that feature both, such as Butter Chicken Curry with Naan Bread, and Sourdough Treacle Tart.
Contemporary Cake Decorating - 3 Books
With almost 30 years of sugar-craft experience, Lindy Smith was inspired to start a career as a culinary artist when she made her own wedding cake. In this series, she offers step-by-step illustrated tutorials on stencilling, piping and flower-work – demonstrating how to recreate her signature fresh, modern look on cakes, cupcakes and cookies for all occasions. The three titles included in this set are:Contemporary Cake Decorating Bible: Stencilling (Read more...) Contemporary Cake Decorating Bible: Piping (Read more...) Contemporary Cake Decorating Bible: Flowers (Read more...)
Get Your Kids to Eat Anything
The 5-Phase Programme to Change the Way Your Family Thinks About Food
Mother of two Emily Leary explains her holistic approach to overcoming fussy eating, encouraging families to explore new textures and flavours together. Through 70 recipes, she demonstrates how to make trying something new the norm, from adding ingredients such as lentils to a familiar Spaghetti Bolognese to getting creative with Colourful Fruit and Veg Lollies and experimenting with unusual combinations including Peach and Plum Breakfast Bagels.
The River Cottage Cheese and Dairy Handbook
Describing the process from beginning to end, this illustrated book explains how to make a range of fresh and mature cheeses from cow’s, sheep’s or goat’s milk. For enthusiasts, instructions are given for making a starter and a vegetable rennet, although commercially available options can be used instead. Recipes that use cheese as a main ingredient are also included, and a troubleshooting guide offers tips for remedying common issues.
James Martin's Great British Adventure
The companion volume to the television series of the same name, this well-illustrated cookbook documents the celebrity chef James Martin’s recent culinary road trip around the UK. The dishes featured celebrate regional ingredients such as guinea fowl from Devon, stout from Northern Ireland, scallops from Orkney and rock samphire from Wales, each introduced with information about the ingredients used, as well as kitchen tips and local eaterie recommendations. Off-mint.
Vegetarian Party Food
Delectable Vegetable-Forward Bites for Entertaining
With recipes designed to make vegetarian entertaining stress-free, this illustrated volume presents a range of meat-free dips, starters and finger-foods from around the world – from Turmeric and Lime Hummus and Spiced Guacamole to Hasselback Baby Beetroot with Feta. A chapter dedicated to vegan eating and advice on stocking a meat-free pantry is included.
Vegan Goodness: Feasts
Plant-Based Meals for Big and Little Gatherings
From casual brunches, suppers and barbeques to more formal gatherings, Jessica Prescott invites the home cook to embrace the ritual of cooking and eating with others. Aiming to make her food enticing to both vegans and meat-eaters, she shares a collection of more than 70 plant-based dishes including One-Pot Spaghetti with Aubergine Balls, Sesame Mushroom Sushi and Marinated Tofu Skewers, plus a range of sides, condiments, desserts, cakes and cocktails.
Superfood Weeknight Meals
Healthy, Delicious Dinners Ready in 30 Minutes or Less
Aiming to make healthy eating more attainable for busy parents, Kelly Pfeiffer demonstrates how it is possible, without much effort, to cook everyday family meals that incorporate one or more of ten nourishing superfoods, including cauliflower, quinoa, eggs and spinach. The recipes, such as Creamy Avocado Pasta, Thai Chicken and Sweet Potato Bisque, and Salmon Quesadillas, cater to both meat-eaters and vegetarians.
The Seven Culinary Wonders of the World
A History of Pork, Honey, Salt, Chilli, Rice, Cacao and Tomato
Each of the ‘seven culinary wonders’ is a food with a long history and each one has travelled the world and become essential to one or more national cuisines. Pork, honey, salt, chilli, rice, cacao and tomato are all ingredients that are often taken for granted: Jenny Linford turns the spotlight on them, tracing their cultural and culinary histories and providing recipes such as Scandinavian Gravlax (salt), Kashmiri Potato Curry (chilli) or Aztec Hot Chocolate (cacao) that illustrate their versatility.
The Ultimate Fresh, Satisfying Meal, on One Plate
The Leith School-trained food writer Kat Mead presents 60 main-course salad recipes full of texture and flavour. With cold and hot options for vegetarians, vegans, carnivores and pescatarians, the dishes, such as Fattoush with Heirloom Tomatoes and Freekeh and Chickpeas with Pulled Harissa Lamb, are designed to make the most of seasonal ingredients.
Salt, Butter, Bones
Mastering the Art of Good Cooking
Nicole Pisani, formerly head chef at Ottolenghi’s Nopi in Soho, shares a collection of 100 intensely flavoured dishes influenced by her world travels – from smoked monkfish with kimchi to goats’ cheese gnocchi carbonara and beetroot ice cream. She offers insights into her instinctive cooking style and explains how to adapt professional techniques to the home kitchen.
Honestly Healthy for Life
Healthy Alternatives for Everyday Eating
The first part of this illustrated volume outlines the multiple benefits of alkaline eating – such as improving immune function in the gut and eliminating digestive disorders – and offers nutritional guidance on using foods to help restore the body's healthy balance. Next follows a selection of 100 recipes suitable for all occasions, from cooking for a crowd to easy weekday suppers.
And How to Cook Them
The Celebrity MasterChef champion Angellica Bell advocates a 'learning by doing' approach to cooking. She presents thirty sweet and savoury dishes, including Chicken Quesadillas, Cottage Pie and Cherry Bakewell Tartlets, designed to introduce aspiring young chefs to basic culinary skills such as chopping, rolling and zesting while offering advice on staying safe in the kitchen.
A Book for Cooks
101 Classic Cookbooks
Journalist and cookbook enthusiast Leslie Geddes-Brown presents a compendium of her favourite examples, chosen for their innovation, influence or simply their beauty. Classics from Elizabeth David and Delia Smith are featured, as are books by celebrity chefs, specialist volumes including Michel Roux’s Eggs, and less-known publications such as Roald Dahl’s Cookbook. Sample pages of each are reproduced, with accompanying text discussing their significance.
Memories of Gascony
The chef Pierre Koffmann draws on his rural roots in southwest France in this collection of recipes and anecdotes. Using simple, local ingredients and organized by season, the book includes such classics as Roast Duck with Olives and Toulouse Sausages with White Beans and Tomatoes as well as dishes featuring the region’s wild mushrooms, breads and preserves.
New Southern Cooking
Brad McDonald showcases his take on the classic soul food of the American south. He shares recipes for dishes such as Gumbo, Cornbread with Honey Butter, Grilled Oysters and Lemon Icebox Pie, interspersed with insights into the region's culinary heritage and legendary hospitality.
The Perfect Blend
100 Blender Recipes to Energize and Revitalize
Rather than focusing exclusively on smoothies and purees, the food blogger Tess Masters offers recipes for everyday dishes that incorporate a blended component, organized by specific health goals such as weight loss and boosting immunity.
Brilliant Bakes and Cakes
Liam Charles, the breakout star of The Great British Bake Off 2017, introduces an eclectic range of bakes in his characteristically cheery style. The recipes include his famed Mega Choccy Cupcakes, Cheesy Garlic Monkey Bread and Salted Caramel Millionaire Dominoes, plus dishes influenced by his Caribbean heritage – such as individual curried goat pies and salt fish doughnuts.
Honey & Co.
Food from the Middle East
Sarit and Itamar opened their first restaurant, Honey & Co., on London’s Warren Street in 2012, specializing in Middle Eastern food. Here, they explain their working methods and share their passion for the region’s smoky, herb-rich dishes. The many recipes include mezze, salads, casseroles, slow-roasted lamb, and desserts.
Oats + Seeds + Grains + Rice
Using a variety of grains, and milks derived from nuts or seeds, the 50 innovative recipes in this illustrated book are all sugar-free and vegan. In addition to savoury options including Quinoa, Sweet Potato and Edamame; or Black Rice, Miso and Shitake; are ideas for desserts and sweet toppings, such as Chocolate Berry Jar and Matcha Banana ‘Ice Cream’.
Pies and Tarts
For All Seasons
This collection of 100 sweet and savoury recipes features individual tartlets and handheld pies, main-meal bakes, and dishes suitable for larger gatherings. Ideas such as contemporary interpretations of classic Eccles cakes, sausage rolls and Cornish pasties sit alongside the more exotic empanadas, samosas and galettes. It also offers pastry-making tips and tricks and suggestions for decorative finishing touches. Slightly off-mint.
The Jewelled Table
Cooking, Eating and Entertaining the Middle Eastern Way
Bethany Kehdy presents more than 80 authentic Middle Eastern dishes, with photographs of the area and notes on its food culture, including the concept of 'karam' – the gregarious hospitality of the region. The recipes, adapted to suit the modern cook and accompanied by detailed preparation instructions, range from meze-style favourites such as Whipped Hummus and Winter Tabbouleh to main platters including Pork Keftedes and Smoked Cod Tejen.
Traditions and Recipes from a Grand Brasserie
Restored to its former splendour in 2012, Zédel has been designed to evoke the atmosphere of the grand cafés of Art Deco Paris. AA Gill’s homage to the history and character of the establishment, which houses a brasserie, café, the Crazy Cogs cabaret and the Bar Américain cocktail bar, includes vintage and modern photographs and recipes for 40 of the brasserie’s dishes.
Ready-to-Eat 10-Minute Desserts
Quick, Simple and Delicious Recipes for all Occasions
Designed to be on the table with only ten minutes notice, this collection of recipes includes ingenious takes on dessert classics such as Eton Mess, Tiramisu and Crème Brûlée, plus tarts, cakes and ideas for syrups and sauces.
Food for All Seasons
Based on his experiences of sourcing and cooking seasonal food in Tuscany, London and California, renowned chef Oliver Rowe presents culinary anecdotes and recipes for each month, featuring ingredients when they are at their best. The dishes include homely staples – Roast Pork Belly with Hedgerow Sauce in October, or Watercress Soup in April – as well as more unusual options such as July’s Lavender Ice Cream.
Stay Slim, Live Longer
Reiko Hashimoto teaches Japanese culinary skills at Hashi Cooking, her school in London, always challenging ‘the myth that Japanese cookery is complex and mysterious’. In this book, she presents contemporary recipes, adapted for Western kitchens while using the traditional ingredients – containing plenty of carbohydrate but very little fat – that naturally promote fitness and longevity.
Recipes and Stories from Italy's Adriatic Coast
During her odyssey along the Adriatic coast, the chef Paola Bacchia learned that the food on offer was not only defined by region, but that it could be further narrowed down to provinces, towns and even families. The recipes in this volume – from a Wild Asparagus Omelette popular in Il Golfo di Trieste to a Venetian Stuffed Guinea Fowl – are presented alongside sections about the provenance of the ingredients and photographs of the landscape.
Made in London
Interspersed with historical snippets and shopping tips, and organized in sections including 'Breakfast and Brunch', 'Afternoon Tea' and ‘Late-Night London’, this illustrated compendium presents recipes invented in the city over the centuries. Traditional offerings, such as Chelsea Buns, and Omelette Arnold Bennett, feature alongside contemporary dishes that reflect the multicultural nature of the city, including Aromatic Beef Pho and Brick Lane Curry.
Mich Turner's Cake School
Expert Tuition from the Master Cake Maker
The 'Queen of Couture Cakes' Mich Turner begins by explaining how to make the perfect creamed cake – advising on ingredients, preparation and different baking methods and sharing tips for overcoming common problems. She offers advice on fillings, toppings and assembly, followed by a cake decorating masterclass covering all aspects of the process – from making a piping bag to mastering hand-painting.
Italian Vegan Cuisine
Challenging the assumption that products of animal origin are intrinsic to traditional Italian cookery, this illustrated guide offers vegan alternatives to many of the cuisine's staple ingredients. An introduction explains how to make pizza dough, egg-free fresh pasta and dairy-free versions of various cheeses. The recipes, organized into starters, mains and desserts, feature dishes such as 'Mozzarella' Croquettes, Vegetable Pizza, and Lemon Tiramisu, each accompanied by notes on their derivation.
The Flavours of Andalucía
Elizabeth Luard combines her reminiscences of the years she spent in Andalucía with a wealth of cultural and historical information about, and recipes from, each of the eight provinces, illustrated throughout with her watercolour paintings of foods, places and scenes of everyday life. The dishes, such as Orange Salad from Granada, Fresh Sardine Casserole from Málaga and Chickpea and Wheat Soup from Almería, fuse the essential ingredients of the Mediterranean kitchen with classic North African flavours, reflecting the region's Moorish legacy.
Designs and Sketches for elBulli
Ferran Adrià, chef of the three-Michelin-star restaurant elBulli, collaborated with industrial designer Luki Huber to create bespoke cooking and serving implements that would facilitate his advanced methods and enhance the presentation of his food. This notebook of Huber’s sketches and photography includes such innovations as a mould to insert fillings between the tines of a fork and silver-plated meringue boxes.
Classic Indian Vegetarian Cookery
This extensive guide to the subcontinent’s vegetarian cuisine starts with a detailed introduction to standard techniques and staple ingredients, from black salt and kohlrabi to lotus root. Julie Sahni, a well-known culinary expert, gives instructions for making the classical types of curry as well as recipes for stews, breads, rice dishes and condiments from every region of India.
Guilt-Free Nice Cream
Over 70 Amazing Dairy-Free Ice Creams
The chef and food blogger Margie Broadhead outlines how, by using bananas as a base, it is possible to create a variety of healthy dairy-free frozen desserts without compromising on flavour. The recipes include cakes, tarts and ideas for breakfast pots and smoothies and 'nice creams' in classic flavour combinations such as rum and raisin and raspberry ripple.
The Modern Italian Cook
The pared-back culinary style of the renowned River Cafe chef Joe Trivelli was inspired in part by memories of holidays spent in Southern Italy watching his grandmother transform a few simple ingredients into a range of dishes. In this illustrated volume, he shares recipes for the traditional Italian-with-a-twist dishes he cooks at home, including Spaghettioni with Salted Sardines, Lamb Chops in Tin Foil and Pine Nut Ice Cream.
Year of Food and Farming
The radio producer and writer Keri Davies narrates a year with the Archers in Ambridge, starting in September, with Victoria Sponge in the Tearooms, making Sloe Gin and the start of the turkey-rearing season. Time marches on with seasonal work on the farm, goings-on in Ambridge and recipes – Curried Turkey Soup with the Christmas left-overs, Haggis with Neeps and Tatties in January, cricketers’ tea in May – and so to August, the Summer Fete and Lemon Curd.
Christmas with Good Housekeeping
Tried, Tested, Trusted
Each of the 150 recipes in this illustrated compendium, from canapes to Christmas lunch-with-all-the-trimmings, have been triple-tested by the Good Housekeeping cookery team to ensure perfect results. A dietary index highlights the recipes that are dairy-free, gluten-free, vegetarian and vegan, and metric and imperial measurements are listed. The volume also includes time management tips, creative suggestions for leftovers and advice on making the most of festive gatherings.
The Essential Cook's Kitchen
Traditional Culinary Skills, from Breadmaking and Dairy to Preserving and Curing
Alison Walker, the Food & Drink Editor at Country Living magazine, explains everything the aspiring country cook needs to know about artisanal food preparation and production in the home kitchen. Each of the chapters, which cover baking, cheese making, preserving, bottling, curing and potting, begins with an introduction to the traditional methods, equipment and ingredients required, followed by a selection of recipes that test the processes learnt. Step-by-step colour photographs illustrate some of the trickier tasks.
Super Grains and Seeds
Wholesome Ways to Enjoy Super Foods Every Day
Amy Ruth Finegold, who resolved the digestive issues that plagued her for more than twenty years by adding more ancient grains and seeds to her diet, explains how to incorporate many different varieties into everyday dishes. She shares recipes from all over the world including Indian Spiced Chickpea Pancakes, Cajun Quinoa Soup, and Italian Yogurt Panna Cotta with Oat Crumble.
The Culture, Craft and Cult of the Cook's Knife
For the award-winning food journalist Tim Hayward, ‘A kitchen knife carries a cultural, historical and technological load out of all proportion to its simple structure’. He begins this book with chapters on the design, materials and manufacture of that structure, then goes on to describe and illustrate the form and function of 40 different kitchen knives, arranged in chapters on Western, Chinese, Japanese and working knives, accessories, and specialized knives for ingredients such as mushrooms, cheese and oysters.
The Gut Health Cookbook
Feel Better from the Inside Out with Over 60 Recipes for Digestive Health and Vitality
Consuming foods with a naturally fermented component helps to maintain a healthy gut, increase energy levels and stabilize blood pressure. In this illustrated guide, Dunja Gulin explains the basics of fermentation and how to manage different microbial communities. She then shares more than 60 recipes for milk, grain, bean, seed and nut ferments including Mineral-Rich Porridge, Hearty One-Pot Miso Soup and Coconut Kefir Smoothie.
A Comprehensive Guide
Observing that until recently the term 'flour' was implicitly defined as ground wheat, Christine McFadden provides an introduction to 45 alternatives, from amaranth and millet to quinoa and spelt. She notes the plant source, nutritional content, texture and taste of each variety, and provides recipes such as Mushroom, Artichoke and Tomato Pizza with an emmer flour base, and Banana, Walnut and Raspberry Cake made with pea flour.
MasterChef Kitchen Bible
The first part of this illustrated companion volume to the BBC television series Masterchef explains how to make a wide variety of classic dishes, such as Roast Chicken or Pavlova, as well as a selection of starters, mains and desserts designed by noted contestants including Dhruv Baker and Jane Devonshire. The second section offers step-by-step tutorials on essential kitchen skills, such as how to make fresh pasta, and offers advice on buying kitchen utensils, stocking a store cupboard and flavour combinations.