A Cultural Institution - from Country Inns to Craft Beer Bars and Corner Locals
This compendium by award-winning beer writer Pete Brown includes sections on pub types, pub history and pub names, plus descriptions of the author’s favourite 300 UK hostelries, arranged geographically and illustrated with contemporary photographs. With snippets of local folklore and descriptions of notable landlords and regulars, this is a personal exploration of a cultural institution that has been a cornerstone of British social life for centuries.
Amazing Edible Seeds
Health-Boosting and Delicious Recipes Using Nature's Nutritional Powerhouse
Seeds are packed with nutrients, and add flavour and crunch to breakfast cereals, salads, meat, fish and vegetables. Amazing Edible Seeds explains the benefits to the digestion and the immune system of some 20 seeds, from caraway to vanilla. It gives advice on sowing and growing, soaking and sprouting, and offers more than 50 recipes including Buckwheat-Stuffed Mediterranean Vegetables and Szechuan Bang Bang Chicken.
The Enlightened Imbiber's Guide to Alcohol
In chapters on beer and cider, wine, aperitifs and digestifs and each of the spirits, the authors describe the history, legends and starring roles in movies for each type of drink, give recipes for famous cocktails, and recommend their chosen few.
Make It, Own It, Love It
The Essential Guide to Sewing, Altering and Customizing
Matt Chapple, one-time winner of The Great British Sewing Bee, shares his skills, outlining the essential toolkit for marking, cutting, stitching and making patterns. Starting by customizing and decorating existing garments with patches, pockets and darts, the reader can then attempt seven projects from scratch, from a bow tie to a summer dress. There are tips for maintaining clothes and all instructions are clearly explained and well illustrated.
Garden Design Solutions
Ideas for Outdoor Spaces
Award-winning designer Stephen Woodhams views the garden as an extension of the home, to be enjoyed all year round. In this guide, he offers expert advice on finding inspiration, planning, balancing designs, creating a theme or focal point, and planting.
From Rustic to Urban, Classic to Colourful
Into the gap between the antique and the new, there is retro. Done well, the style works with architecture of every period. Drawing together stunning, rarely seen photographs from the exclusive Côté Maison magazines, this book explains how to achieve the perfect retro interior. It explores different interpretations of the look, from Rustic Reclamation to Structural Industrial, and how to combine the different elements – furniture, mirrors, lighting and textiles – in a striking and unusual yet sympathetic manner.
20th-Century Design for Contemporary LIving
Currently there is a movement away from bland flatpack furniture in favour of 20th-century design classics that combine traditional craftsmanship with modern style. Well-illustrated in colour throughout, this collector’s guide explores the key movements, from art deco through mid-century modern and pop art to postmodernism, and explains how to select vintage pieces and integrate them stylishly into a modern home. Includes a directory of designers and manufacturers, and suppliers.
A Culinary Celebration of Turkish Cuisine from Hot Smoked Lamb to Baked Figs
Turkey’s Aegean coast boasts a vibrant cuisine based on fresh local produce, aromatic herbs, succulent meat and poultry and, above all, abundant seafood. Part travelogue, part guide to the best local markets, Aegean Flavours offers more than 100 recipes from light breakfast dishes such as Jasmine Flower Fruit Salad through hearty mains like Slow Roasted Oxtail to delicious desserts including Hazelnut Cake with Warm Chocolate Sauce.
Great Homemade Soups
A Cook's Collection
In this comprehensive collection of more than 100 soup recipes, Paul Gayler, former chef of The Lanesborough in London, provides ideas and inspiration, tips and techniques for creating the perfect homemade soup, whether as a main meal or a starter, as a wholesome one-pot lunch or as a sophisticated entree for a dinner party. A step-by-step masterclass in basic techniques accompanies the recipes and there are contributions from guest chefs including Antonio Carluccio and Tom Kerridge.