Spice things up in the kitchen! Rubs, Third Edition will be your guide to season any dish so you can create your own signature concoction! Part of The Art of Entertaining series, this new and expanded edition of the bestselling book by John Whalen makes it even easier to season any dish and features: - Over 175 recipes for rubs, marinades, glazes, and bastes - A guide to flavor profiles - like "spicy," "sweet," "savory," and "tangy" - and the types of proteins on which each one works best - Directions for using the appropriate rub, marinade, glaze, or baste depending on how you are planning to cook your food. This handbook is a perfect gift for family and friends that love to grill, and they'll be sure to invite you to their next Fourth of July, Memorial Day, or Labor Day BBQ shindig. Or buy it for yourself and enjoy cooking in the great outdoors! Rubs is packed with recipes you can use in the kitchen, too, which are also a great starting point for your own bespoke dishes. With this flavor-packed handbook at the ready, you won't believe how good these easy-to-follow recipes will make your food taste

A Waterstones 'Best Books of 2022: Food and Drink' A Times Food and Drink Book of the Year 2022 and a Spectator Cook Book of the Year 2022 A Stylist Christmas Gift Pick 2022 'If pasta is a religion, this book is its sermon' Russell Norman, founder of Polpo and Brutto 'Rewarding ... you discover a lot about Italy here ... huge fun' Sunday Times In one shape or another, pasta has been an Italian staple since the days of ancient Rome. It has been the food of peasants, the pride of royalty and a culinary badge of honour for Italian emigrants all over the world. It's hard to imagine Italy without pasta, yet the history of the country's most famous food has changed with the fortunes of eaters and cooks alike. In A Brief History of Pasta, discover the humble origins of fettuccine Alfredo that lie in a back-street trattoria in Rome, how Genovese sauce became a Neapolitan staple and what conveyor belts have to do with serving spaghetti. Meet the people who have shaped pasta's history, from the traders who brought pesto to the world to the celebrity chef who sparked national outrage by adding an unpeeled garlic clove to his recipe for amatriciana sauce. Renowned culinary historian Luca Cesari delves into the fascinating variety of his country's best-loved food, serving up the secrets behind the creamiest carbonara, the richest ragu alla Bolognese and the tastiest tortellini.

This practical pocket guide includes 194 edible fruits, nuts and seeds, flowers, greens and vegetables, herbs, roots, whole plants, fungi, seaweeds and shellfish that you can forage in the UK and Europe.

Each species account includes accurate artworks and concise descriptions outlining essential details to help you identify species in the field, as well as information on where you can find species and helpful tips on how to cook and bake with the food you forage.

The author's introduction offers practical advice on foraging safely and legally and outlines how to prepare and preserve your foraged foods, including making mead and jam, drying herbs, storing mushrooms for later use and how to safely prepare foraged shellfish. The helpful fold-out poster shows common edible species grouped by season and by habitat.