Patrick McGuigan is a British food journalist and cheese writer, who contributes to The Telegraph, Delicious and The Financial Times, among many other titles. He has travelled the world, from the Swiss Alps to the hipster cheese bars of New York, to write about cheese makers, maturers and retailers. A senior judge at the World Cheese Awards, Patrick also teaches cheese courses at the School of Fine Food and is a co-founder of the British Cheese Weekender and London Cheese Project festivals. He is particularly partial to a slice of Kirkham's Lancashire. www.patrickmcguigan.com

Chillies can become an obsession. The reward gained from cultivating a single plant can urge us to fill a greenhouse with them; or that initial taste of something hot can lead to a larder full of spice. This is a follow-up to the book 'Growing Chillies', but it isn't just a recipe book for chilli growers. It is a guide for all chilli enthusiasts who are looking for interesting ways to make the most of their passion. Sections include: Specific chillies and their uses; fresh, dried, smoked or powdered How to dry, pickle and smoke your own chillies Make your own sauces Over 50 tasty chilli recipes from hot sauces to desserts The author draws on his experience in commercial production of fresh, dried and smoked chillies to share invaluable advice on their uses in over 50 delicious recipes. If you think a book all about chillies will blow your socks off, think again, many recipes take advantage of the subtle and diverse range of flavours, as well as the heat.

Making cheese is an art, tasting cheese is a delight. Respect for craft, raw materials and animals are how quality raw milk cheeses obtain their full bodied flavours, rich in depth and complexity. For this book, cheese refiner Van Tricht and cheesemaker De Snijder went looking for the best raw milk cheeses. The result is a selection of sustainable top products that are entirely handmade and prepared the traditional way. Here, the authors talk about the people and the stories behind 20 international raw milk cheeses, while demonstrating their love for both the profession and the product.

For Sarina Kamini's Kashmiri family, food is love, love is faith, and faith is family. It's cause for total emotional devastation when, ten years after her Australian mother is diagnosed with Parkinson's disease, unaddressed grief turns the spice of this young food writer's heritage to ash and her prayers to poison. At her lowest ebb. Sarina's Ammi's typed-up cooking notes become a recipe for healing, her progress in the kitchen marked by her movement through bitterness, grief and loneliness-her daal that is too fiery and lumpen; the raita, too sharp; her play with salt that pricks and burns. In teaching herself how to personalise tradition and spirituality through spice, Sarina creates space to reconsider her relationship with Hinduism and God in a way that allows room for questions. She learns forgiveness of herself for being different, and comes to accept that family means change and challenge as much as acceptance and love.

A richly illustrated guide to edible mushrooms by one of Europe's leading fungi experts In this beautifully illustrated introductory guide, Jens Petersen shows how to successfully identify and forage for edible mushrooms, and then how to prepare them for the table to ensure a delicious culinary experience, even if you're a first-time forager. Accessible and user-friendly, the book opens with a substantial introduction to fungi-what to look for, where to find them and how to collect and cook them. Other topics include edible and poisonous fungi, conserving mushrooms and other uses of fungi. The book then covers the most common major groups, including morels, wood cauliflower, polypores, boletes, tooth fungi, chanterelles, horn of plenty, brittlegills, milkcaps, agarics, puffballs and jelly fungi. For many of these groups, notable subkinds are given their own treatment. With practice, the book will enable you to identify mushrooms such as yellow chanterelles, blueing boletes with orange tube mouths, green brittlegills and milkcaps with orange milk. Featuring more than 400 stunning colour photographs and more than forty black-and-white illustrations, this book will enhance the experience of every mushroom forager and wild-table chef.