Why coconut? Sales of coconut oil are skyrocketing as health-conscious people everywhere are embracing the health benefits of this wonder food.

Coconut oil has been shown to: Lower bad cholesterol Boost thyroid function Burn abdominal fat, and Boost energy and endurance.

Its sister product, coconut flour, is: Gluten-free High in fiber and protein, and A great wheat substitute.

Rejoice, then, in more than 75 mouthwatering coconut oil and coconut flour recipes paired with beautiful photographs. Every dish is gluten-free, grain-free, and uses fat-busting, superfood-worthy coconut oil. Here are dishes such as High-Protein Lemon-Poppyseed Muffins, Cauliflower-Crusted Pizza, and Slow Cooker Pork Roast. They are fresh, tasty, and above all, great for you on so many levels.

Potato is the essential cookbook for this most beloved, extraordinarily versatile and ubiquitous of ingredients. James Martin presents over 130 recipes and techniques that will inspire you to put potatoes front and centre of your cooking - from the lofty heights of a Pomme souffle, to perfecting the humble Mashed potato. Featuring home-style recipes like Tex-Mex barbecued filled skins, Potato, sausage and sage tray bake, Potato pancakes and Pork chops with mustard Mac, plus chefs' favourites including Classic game chips and Pommes Anna, Potato shows why the spud is a staple in so many cuisines, from rustic country kitchens to Michelin-starred restaurant tables. The embodiment of field-to-fork cooking, this superstar of the food world is showcased by James in a wealth of imaginative recipes that you'll want to cook again and again.

Delicious raspberries are versatile, nutritious, and always add a special flair to any dish, whether used in cakes, pies and breads, in preserves, as a salad ingredient, in wines or brandies, or any number of other imaginative ways. Rich in vitamins A and C, they also contain ellagic acid, an anti-carcinogenic (cancer-preventing) compound. In Raspberry Delights Cookbook, author Karen Jean Matsko Hood presents her collection of more than 270 exciting raspberry recipes that will be sure to please everyone. Inside, you will also find some fascinating reading regarding this wholesome berry's history, folklore, cultivation, and much more. With recipes using readily available ingredients, Raspberry Delights Cookbook will be a valued addition to any chef's bookshelf.

The Pasta Man, Mateo Zielonka, makes the most spectacular, original pasta you've ever seen. Striped, spotted, red and green and black, and every shape imaginable, Mateo's pasta is a carb-lover's dream. Now in The Pasta Man, Mateo reveals for the first time how you too can make his beautiful creations. Starting with classic golden dough, and with "how to" sections guiding you through every shape and effect, from spots and stripes (using all-natural ingredients), lasagne sheets and pappardelle, ravioli pillows, tortellini and other glorious filled pastas, he then offers 40 recipes for delicious sauces and suppers in which to showcase your delicately crafted pasta. Illustrated with beautiful photography and clear step-by-step instructions, whether you're a pasta beginner or enthusiast, let yourself be guided by a master and make your own pasta a work of art.

THE PRACTICE OF SOFT CHEESEMAKING - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market. By C.W. Walker-Tisdale And Theodore R. Robinson. Originally published in 1903 and updated and revised in 1915, this scarce early instruction book on Soft Cheesemaking is both expensive and hard to find in its first editions. READ COUNTRY BOOKS have republished it in an affordable, high quality, modern edition, using the original text and artwork. Ninety five pages contain detailed chapters on: - The Production and Handling of Milk. - Cream: Its Production, Composition and Properties. - Principles of the Manufacture of Soft Cheese. - Varieties of Soft Cheese and Their Process of Manufacture. - Cream Cheese. - Double Cream Cheese. - Rennetted Cream Cheese. - Gervais. - Bondon. - Coulommier. - Cambridge or York. - Sour Milk or Lactic Acid Cheese. - Pont L'Eveque. - Camembert. - Little Wensleydale. - Colwick. - Ripening. - Packing and Marketing. - Dairy Terms. - Regulations. - Preservatives and Colouring. - Measures. - etc. The book is illustrated with full page vintage photos and various line drawings. Twelve pages of advertisements for dairy equipment and associated items have been reproduced for their historical interest. This fascinating little book will be of much interest to anyone with an interest in dairy farming or the production of dairy products on a large or small scale. "The book is a model of conciseness and clearness. The instructions given as to the handling of milk are admirable, and the particulars of making all kinds of soft and cream cheese leave nothing to be desired." - FARMING PRESS.

Author Brian Yarvin takes us on a 100+ recipe around-the-world culinary tour, from Malaysian Assam Laksa (fish in a spicy tamarind noodle soup) and Tibetan Then Thuk (handmade noodles in broth), to Turkish Rokali Eriste (noodles with arugula, walnuts, and yogurt) and Mexican Puchero Vaquero de Zacetecas (Cowboy beef and noodle stew). Noodles are part of worldwide cuisine, from Central Europe to South America to Africa. The range of grains, flavors, and textures is dazzling. From making the dough to preparing complete dishes with delectable vegetables, meats, and spices, author Brian Yarvin will help you get delicious results, and his writing will entertain you throughout.

A NEW CHRISTMAS STORY from the author of bestselling murder mystery Death & Croissants - the most hilarious murder mystery since Richard Osman's The Thursday Murder Club Richard Ainsworth is preparing for the Christmas of his dreams: quiet, no guests at his French B&B and his favourite films on the TV. None of which seems on the cards when his rural peace is shattered by the unexpected arrival of a familiar face. Valerie d'Orcay has hotfooted it from Paris with her chihuahua in tow and an invitation to a Christmas themed murder mystery game. Richard begrudgingly dresses up as Father Christmas, but the costume becomes the least of his worries when he realises this isn't a game to everyone. As other guests arrive to join the hunt, can Richard work out who is the victim - and who is murderer? READERS RALLY FOR FOLLET VALLEY! 'A very funny page-turner. Fantastique!' Adam Kay, This is Going to Hurt 'Bloody and funny. In fact, bloody funny!' Alan Carr 'A writer of immense wit and charm' Paul Sinha 'One of my favourite writers... hilarious and a great mystery too' Janey Godley 'Like going on a joyous romp through the Loire valley with Agatha Christie, PG Woodhouse and Mc Beaton. A delight' K. McDonnell 'Moore's French whodunnit is an engaging caper through the Loire Valley with an expat reluctant hero mixed up with a Maigret-like rural cast, a glamorous heroine and a couple of Mafia killers. It is finely paced, truly funny and written with a wry detachment that conjures up a gentler age of murder mystery' The Times

Sustainable Kitchen is a positive, practical handbook on how to shop, cook and eat in an ecologically sustainable way. Founders of the Sustainable Food Story, Abi and Sadhbh, have put together tips and step-by-step projects on how to adapt your kitchen habits to a more eco-friendly way of life. Whether you are unsure about the best places to shop, what to do with your leftover lemons or how best to clean your kitchen without impacting the environment, Sustainable Kitchen is the complete guide to changing the way you think about food and the kitchen, in a way that is healthier for you and healthier for the planet. Having a sustainable approach to your kitchen will help you save money, connect to your community and produce better food, all whilst being kind to the planet. With small changes to make those choices easier, and a few recipes along the way to help battle food waste, here areseveral achievable ways to start making a difference.

"Wherein the gardener learns how to grow vegetables and the housewife how to cook them." Originally published in 1937, this is a wonderfully detailed and simple guide to, first, growing and then cooking your own vegetables. A hugely useful tome for the kitchen gardener, written with simple, easy to follow instructions and hints and tips. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Introduction By C. H. Middleton - Introduction By Ambrose Heath - General Cultivation - Enemies Of The Kitchen Garden - An ABC of Vegetables - Salad Vegetables - Garden Herbs - Vegetable Dishes - A Few Vegetable Soups - Salad, Raw and Cooked - Herbs - Index - Index To French Recipes - Index To Latin Names

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant book.

He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob.

With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.