Originally published in the 1930s, this book is a detailed guide to the cultivation and use of herbs, for both medicinal and culinary purposes. Full of useful information and instruction, this book is still of great practical use to today's reader. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Hesperides Press are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Early Periods and Designs of the Herb Garden - Colonial Gardens - A Garden of Wild Herbs - A Few Important Herb Families and Their Genera - Doctrine of Signatures - Medicinal Herbs - General Horticultural Directions for Herb Gardens - Commercial Growing of Herbs - Drying and Curing Herbs - Uses of a Herb Garden - Herbs as a Cottage Industry - Cooking With Herbs - Check List of Herbs for Modern Gardens

Billingsgate is the UK's largest and most famous inland fish market, offering buyers the opportunity to see the widest selection of fish in the United Kingdom. This unique book celebrates the market's fascinating history, explores market life today, and offers over 80 delicious recipes.Amusing stories from the floor and interesting information about the market's history are combined with CJ Jackson's invaluable advice on selecting fish, sustainability, techniques for fish preparation and cooking dozens of delectable dishes.This London institution is steeped in history and tradition. Its origins can be traced back to 1327 when Edward III granted London's citizens a charter concerning the market rights of the City of London. Today Billingsgate Market is based in London's Docklands where, at 5 a.m. every Monday to Saturday, a bell is tolled and London's "free and open market for all sorts of fish whatsoever" opens for business.Billingsgate Market Fish and Shellfish Cookbook will make engaging reading for anyone with a love of cooking fish and an interest in the history of one of London's greatest markets.

A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery, with 200 recipes and stunning food and location photography.

Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.

At home, guided by Fuchsia's clear instructions, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce.

With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.

To ensure every meal gives you the best in vitamins and minerals, ingredients should be eaten in tune with the seasons. This book has over 40 recipes especially which capitalize on seasonally available ingredients - each with something extra to highlight the fullest flavours.

Spending time with our family and friends has never felt so important - and so often this means cooking for the ones you love.

Who better to take inspiration from than Pasta Grannies who have spent their lifetimes plating up comfort and connection. Vicky Bennison, the author of the bestselling Pasta Grannies cookbook, brings you more heart-warming recipes and stories from our favourite Italian grandmothers in this easy-to-follow, crowd-pleasing recipe book that shows you how to make authentic Italian food that everyone will enjoy.

Discover 91 year-old Pina's chestnut gnocchi with walnut pesto, lovingly made with ingredients she grows around her home in Liguria; or 99 year-old Marietta's special tagliatelle recipe, which is not really a recipe at all but a reflection of her vegetable garden, the Calabrian countryside and the changing seasons. As well as meat, seafood and vegetable pasta recipes, chapters cover pizzas, pastries and pies, rice and pulses, dairy and herbs, nuts and spices.

Every recipe is accompanied with a QR code which, once scanned, will take you directly to the YouTube videos of these remarkable women and their recipes. Complete with stunning location and recipe photography throughout, with a clear guide to pasta making by hand, Pasta Grannies: Comfort Cooking is not only a celebration of cooking and feasting together, it is an insight into their lives, and a joyous slice of the Italian way of life.

The Spice Companion is an essential home reference guides to over 50 spices. Each entry gives the essential properties of each spice, as well as its medicinal and culinary uses and cultural significance. In addition, there are sections on flavour combinations and uses for beauty and health. Beautifully packaged in cloth-textured hardback and with original line drawings of each spice - this book is the perfect gift for the home cook.

A one-of-a-kind guide to organizing your fridge-including practical tips for meal prep and storage, plus more than 100 recipes-that makes it easier to eat better, save money, and get the most out of your food Practicing "fridge love" is a roadmap to eating healthier, saving money, and reducing food waste while enjoying a beautiful and harder-working fridge. This book-part organizational guide and part food-prep handbook-is your guide. Author Kristen Hong adopted a nutrient-dense, plant-based diet in an effort to lose weight and improve her health. But amidst the demands of day-to-day life and a busy family, she found it impossible to stick to. The solution? A smarter, better-organized fridge that served her real-life needs. In this invaluable resource, you will discover how a beautifully organized fridge can make your life-including healthy eating for the whole family-easier. It covers general fridge organization (for all models and configurations) as well as shopping tips, storage guidelines, the best meal-prep containers, and more than 100 easy plant-based recipes made for meal prepping.

"The quince has always had a special place among the fruits of Europe. The ancient Greeks called it the 'golden apple', the Romans the 'honey apple'. And it was most likely a quince, not an apple, that Eve plucked from the tree in the Garden of Eden. This book describes both the cultivation, the history and the cooking of quinces. Useful sections set out how to choose the variety best suited to your garden, to plant the trees and to maintain them in good health; there is a sketch of the glorious history of the fruit in cookery of past ages; there are some excellent recipes for savoury dishes that depend on the quince for that special flavour, and for all those sweet dishes that bring out the unique qualities of the fruit. The authors ensure that the reader can keep their harvest in the proper manner and they spend much time describing those special quince confections such as quince preserve and quince 'cheese' (or membrillo as it is known to the Spanish). We tend to forget that the first marmalades were made from quinces and that before we had easy access to citrus fruit, the quince was perhaps the most flavourful and aromatic product of the orchard known to our forebears. Books about quince cookery are rare (and mostly out of print). Yet people with a quince tree (or trees) in their garden will often have more fruit than they can cope with in the small number of recipes they have to hand.

Every spring, the intrepid gardener makes his choice of plants and produce. Invariably, a few courgettes will be among things chosen for his patch and, if the weather is fine, they will yield more vegetables than the keenest cook will know how to deal with. This is the famous glut: runner beans and Jerusalem artichokes are two other types that threaten kitchen sanity, but courgettes are perhaps the most insistent. Their particular problem is that if you leave them for a few days they don't remain courgettes but develop into giant, and dreadful, marrows: watery, horrid and inedible. This volume was first published in France, but Fougere's recipes were so creative and inventive that we thought them fine candidates for translation. English readers can now rustle up courgette and apple soup, baked courgette omelette, courgette tarts, a tartare of courgettes, fish with courgettes, stuffed courgettes, courgette fritters and tempura, courgette flower fritters, and even courgettes for dessert. This is the ideal present for gardener or cook. The level of skill demanded by the recipes is not so high as to pose problems for any household provider.

The earliest evidence of honey being enjoyed in Scotland dates back to 1000 years BC - an Iron-age beaker that once contained mead was found in a burial chamber in Fife. Since before history, honey has added delicacy and sweetness to the Scottish diet. Scottish honey, with its fragrances of heather, meadowsweet, clover and birch, is a unique, magical ingredient, and the Honey Bible features a host of easy-to-prepare recipes drawing on this wonderful resource. Liz Ashworth introduces us to its versatility from dishes as varied as Medieval sweet pickled salmon and honey-spiced beetroot, to the delectable cranachan and more contemporary chocolate honey fudge cake. Prepared in collaboration with one of the UK's oldest and largest honey farms, Chain Bridge in the Borders, this book draws on the experience and traditions of generations of skilled beekeepers and Scottish cooks in the use of this quintessentially natural and organic food. Chain Bridge honey farm is a flourishing family business started by beekeeping advisor William Selby Robson in 1948. Specialising in natural honey products they produce everything from honeycombs to beeswax candles.