The stunning new cookbook from Michelin-starred chef, Marcus Wareing. Welcome to Marcus Wareing's kitchen - learn to cook the Michelin-starred chef's favourite home-cooked recipes and enjoy his most mouth-watering meals. This is the food that Marcus loves to create and share at home with his family and friends. From delicious weeknight suppers and weekend wonders, to showstopping dishes and special desserts, there is something satisfying and flavoursome on every page. With chapters including Worth the Wait, introducing the art of slow-cooking; Market Garden, featuring a wealth of vibrant vegetable recipes, and Simply Essential, showing you how to super-charge your staples and leftovers, this book shares Marcus's huge knowledge and expertise to help you create incredible dishes, such as his Rosemary and Malt-glazed Lamb Belly; Nduja and Feta Ravioli; Peach, Radicchio and Smoked Almond Salad and St Clement's Treacle Tart. Alongside the recipes he loves, Marcus also reveals the very best techniques, tips, tricks and processes he has learned throughout his career, so you can master all of your dishes with confidence. The kitchen is the place where people come together to eat, unwind and express themselves. Discover Marcus's Kitchen and experience the joy of creating and sharing truly memorable meals.

Babs knows that food traditions are at the heart of every season, and in Celebrate with Babs, she invites you into her own. With seasonal menus and time-tested recipes, this book bestows the key for elevating all of life's festivities into memorable occasions. Start new traditions now, and they will surely be enjoyed for generations to come. With recipes for New Year's Day festivities, birthday celebrations, summer barbecues, and everything in between, you will know exactly what to serve! Your adopted grandmother Barbara Costello, a.k.a. Babs, who has taken the nation by storm with her enthusiastic attitude and practical recipes, has collected hundreds of recipes over the decades, and has curated the top 100 recipes for your family occasions. The stories of these recipes will tug at your heartstrings, the recipes will delight your taste buds, and the cookbook will insert itself at the centre of all of your family and friend gatherings for generations. Get cooking with Babs this Mother's Day!

Christmas is the favourite time of the year for many of us, with present exchanges, food & drink and socialising with friends & family at the top of the agenda. But what are the true origins and meaning of this seemingly inexhaustible celebration? Although most of our current customs only go back a few hundred years - Father Christmas as we know him dressed in red and white much less - there has been a festival at this time in the year for thousands of years. Although these days it is taken to mean the commemoration of the birth of Jesus, the date of December 25 was that of the winter solstice in Roman times, and other cultures have celebrated the darkest winter night for millennia. This book looks at all aspects of what the festive period means for people all over the world, beginning with a history of Christmas that looks at Yule, Nativity and Christmas as well as pagan celebrations. The embodiment of Christmas, Father Christmas, has a whole chapter, and this jolly character we know and love has a long history, not to mention a big bag of presents! But wait - there's myrrh(!): quotes, jokes, sayings and words of wisdom and fun from around the world, as well as fun facts about how, where, when and why we celebrate - and we look at curious customs from around the world. SAMPLE FACT: The North American Aerospace Defense Command, or NORAD, has been tracking Santa's journey around the world since 1958.

Infuse your baking with a sprinkle of glitter, a rainbow of colours and a menagerie of woodland creatures with the help of this unique baking book from everyone's favourite Great British Bake Off finalist, Kim-Joy!

If you've ever wanted to know how to bring your baking to life, Kim-Joy will show you how in this fun and practical book. As well as basic cake mixes, biscuit doughs, fillings/frostings and decorating techniques, she shares 40 of her wonderfully imaginative designs for iced biscuit creatures, big occasion cakes, character macarons and meringues, ornate breads and showstopping traybakes. Recipes include step-by-step photography and adorable illustrations accompanied by little messages of positivity throughout.

Whether you want to learn how to make a llama cookie, a cat paradise cake, a panda-madeleine or a choux-bun turtle, there's something here to capture your imagination and spread a little (Kim-)Joy!

Charlotte Moss inspires readers to imbue everyday life with elegance and romance. Moss focuses on events as small as breakfast in bed or tea in the afternoon or as elaborate as a festive Christmas luncheon or large dinner party and the artifacts of our lives (china, silver, linen) to create the backdrop for a life well lived. Moss celebrates the day-to-day by bringing her enthusiasm and impeccable style to every domestic activity. Setting the table becomes a joy when putting together stylish combinations of place mats, monogrammed linens, china, tableware, curios, and flowers. From tasteful meals for one to grand occasions for friends and family, Moss chronicles her own aptitude for hospitality. Style icons are conjured for their entertaining savvy: Pauline de Rothschild for her pioneering tabletop decoration, Marjorie Merriweather Post for her organizational precision, Lesley Blanch for her introduction of exotic delights to the table, and Elsie de Wolfe for her always-right recipes. Butlers pantries are explored. Linen closets are catalogued. Flowers are collected from the garden and artfully arranged for a memorable meal. Moss invites you into her world to discover how to make everyday an occasion.

Pierre Sauvage invites us into the homes of twenty international tastemakers, offering inspiration from living and dining room interiors to table settings, floral arrangements, and recipes.

The most welcoming homes reflect the personality of the host and beckon guests to sit down and stay for a while among friends. Pierre Sauvage, owner and creative director of the Parisian design firm Casa Lopez, invites the reader to visit some of the world’s most talented hosts, who hail from the beauty, fashion, interior design, and art worlds―tastemakers such as Martina Mondadori, Aerin Lauder, Carolina Irving Jacques Garcia, Linda Pinto, Christian Louboutin, Chahan Minassian, Patrick Perrin, Terry de Gunzburg, Jamie Creel, and Robert Couturier.

Signature details from their chic and stylish interiors are brought into focus in a richly detailed volume featuring photographs of gorgeous art-filled dining rooms, sumptuous floral arrangements, unique furniture, fine tableware, festive tablescapes, and playful garden picnics. With flair and sophistication, exquisite table settings provide the backdrop for favorite recipes selected by each host, including arugula and crab salad, chicken with morel mushrooms, lemon tiramisu, and peach sorbet.

The perfect book for anyone who loves to entertain, Be My Guest will provide endless sources of inspiration and delight.

Great Wines and Great Writers are a Wonderful Blend"Guides to the wide world of wine are many but this is the first book on the market to pair books with wine by an author who is a preeminent expert on both." -Thriftbooks.com #1 Best Seller in Wine & Spirits Buying Guides A fact-filled, jargon free guide to wine, bursting with entertaining anecdotes, literary quotes and compelling humor that teaches you everything you always wanted to learn about wine but were too scared to ask. The pleasures of great wine and great writers. Under the careful guidance of his father, Patrick Alexander began drinking wine with his meals at the age of five. At the same age, encouraged by his mother, he began a lifelong love-affair with books. The twin pleasures of wine and writing remained his passion up to this day. He has raised his own children in many of the world's great wine growing regions, from Bordeaux and Piedmont in Europe to the Santa Cruz mountains of California while researching and writing his definitive guide to the novels of Marcel Proust. History of wine and some of the best wines. For several years, Patrick has been teaching a sold-out wine appreciation class at the nation's No.1 independent bookstore, Books & Books in Coral Gables, Florida. The Booklovers' Guide to Wine is based on this very successful class and blends Patrick's passion for the culture and history of wine and his love of literature for the world's great writers. A literary twist on traditional food and wine pairings, this book explores how great wines and great writers can be combined to enhance the enjoyment of both. The book describes the history of wine from the time of Noah to the birth of two-buck Chuck. If you are a fan of wine books such as Cork Dork, Wine Folly, Wine Simple, or The Wine Bible, and appreciate great literature, you will love The Booklovers' Guide to Wine.

'Julie's passion comes from the heart, turning humble pastry into a masterpiece' Richard Bertinet Julie Jones, Instagram influencer and author of Soulful Baker and The Pastry School conducts online workshops for pastry decorating and this is the book that her followers have been crying out for. Art in Pastry begins with basic recipes for sweet and shortcut pastry, which can then be used in the recipes for pies and tarts that follow, featuring a wide range of delicious sweet and savoury fillings. Chapters on Fruit, Dairy, Meat & Fish and Vegetables include 40 recipes that can all be adapted to variety of decorative approaches. The recipes can be used for a large square or round pie, or six smaller pies, according to your needs. In total there are more than a hundred decorative pies and tarts to feast your eyes on. Recipes include a Broderie Anglaise lemon tart, a basket-weave feta pie, floral white chocolate tarts and a cod & chorizo pie inspired by antique tiles. Every chapter includes exquisite photography by Andrew Montgomery of both the food and the inspiration behind it.

Baileys is so much more than a delicious, indulgent drink. It's a divine doughnut in the spring sunshine, a spiced cold brew at a summer picnic, a heavenly chocolate pot after an autumn walk and a feel-good fondue eaten in your winter pyjamas. In these pages, you'll discover more than 60 recipes to take you year-round with Baileys, from scrumptious cocktails and sensational desserts to five-star hot chocolates and simple puddings with a twist. Mouth-watering truffles, delectable rocky road, luscious ripple ice cream, decadent s'mores and dreamy cheesecakes - all perfect for a moment of pure pleasure. So dive in and treat yourself...

Ever wondered what to do in polite society if you find an insect in your food? Or how a gentleman should ask a lady to dance? And what on earth is the etiquette for smoking cigars? First published in 1860, Cecil B. Hartley's classic guide to gentlemanly behaviour is a veritable mine of information and indispensable advice for aspiring gentlemen. No matter if a man finds himself at a party, meeting someone new or travelling abroad, he has but to leaf through this book to learn how best to behave, and indeed how not to behave. And if he can find time between his numerous invitations to balls and hunting parties, he could benefit from a perusal of the sections on gentlemanly deportment and conversational technique. Not forgetting, of course, the all-important advice on how to treat ladies, surely an integral part of any true gentleman's training. Published here in a stunning edition alongside The Ladies' Book of Etiquette, this is the perfect gift for the would-be gentleman in your life. While it's an excellent volume for dipping into for hilarious nuggets of outdated advice, this guide also contains advice on all manner of topics, from beard-keeping to chivalry, that are just as relevant today as they were in Cecil B. Hartley's time. As he says himself: 'Once a gentleman always a gentleman' and be sure that you can so carry out the rule, that in your most careless, joyous moments, when freest from the restraints of etiquette, you can still be recognizable as a gentleman by every act, word, or look.

Enjoy more of the food you love. Never feel like you're missing out. One hundred truly tasty recipes from Pinch of Nom. Number-one bestselling authors Kate and Kay are back with an irresistible collection of recipes that everyone will enjoy. From all-day breakfasts to cheeky fakeaways and one-pan meals to scrumptious desserts, these crowd-pleasers are so satisfying and delicious that you'd never guess they are also slimming-friendly. Featuring Pinch of Nom's trademark bold flavours, easy-to-find ingredients and simple, flexible cooking methods, Enjoy is packed with food that you'll want to savour and share with loved ones, over and over again.

Cake and style queen Katherine Sabbath has long known the heartwarming effect of bringing a knockout cake or a plate of brownies to a party or gathering. As a self-confessed introvert, she learnt early in life that baking sweet treats to share is a powerful tool to connect with people and show them she cared. In Bake My Day, Kat shares over 50 of her most beloved bakes so that you too can sprinkle sweet joy everywhere you go. Start off simple with Crack for Chocolate Lovers or Instant-Hit Caramel Slice, flex your spatula with Rose and Fig Love Cakes or a Rippin' Raspberry Slice, then go next-level with the Choc-Studded Party Starter or Vintage Dreams Showstopper. With clear instructions, step-by-step photography and the most wonderfully outrageous designs, Kat provides all you need to bake your way to people's hearts at your next staff morning tea, local fundraiser or birthday party. Ready to bake someone's day?

Food Book of the Year at the 2019 Andre Simon Food and Drink Book Awards The Sunday Times Food Book of the Year 'A masterpiece' - Bee Wilson, The Sunday Times As featured on BBC Radio 4 The Food Programme 'Books of the Year 2018' 'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson Shortlisted for the Irish Book Awards - Eurospar Cookbook of the year 'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini' - The Guardian 'Books of the Year' 'I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful.' - The Times 'Best Books of the Year' '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times 'The recipes are superb but, above all, Diana writes like a dream' - Daily Mail 'Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception' - delicious (As featured in delicious. magazine Top 10 Food Books of 2018) 'You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet' - Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year' 'No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her' - The Independent 'Best Books of the Year' 'The stories associated with the meals are what draw you in' - The Herald 'The Year's Best Food Books' 'A life-enhancing book' - The London Evening Standard 'Best Cookbooks To Buy This Christmas' '...enchanting, evocative menus.' - iPaper 'One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list!' - Good Housekeeping 'Favourite Reads to Gift' When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons. How to Eat a Peach contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.

How to create a menu from start to finish! Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book's reputation as the most comprehensive resource of its kind on the market. The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d'hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.

Everyone knows someone who's sick or suffering. Yet when a friend or relative is under duress many of us feel uncertain about how to cope.
Throughout her recent bout with breast cancer, Letty Cottin Pogrebin became fascinated by her friends' and family's diverse reactions to her and her illness: how awkwardly some of them behaved; how some misspoke or misinterpreted her needs; and how wonderful it was when people read her right. She began talking to her fellow patients and dozens of other veterans of serious illness, seeking to discover what sick people wished their friends knew about how best to comfort, help, and even simply talk to them.
Now Pogrebin has distilled their collective stories and opinions into this wide-ranging compendium of pragmatic guidance and usable wisdom. Her advice is always infused with sensitivity, warmth, and humor. It is embedded in candid stories from her own and others' journeys, and their sometimes imperfect interactions with well-meaning friends. "How to Be a Friend to a Friend Who's Sick" is an invaluable guidebook for anyone hoping to rise to the challenges of this most important and demanding passage of friendship.

'Hilarious, informative, enlightening, instructive ... It's the funniest book I've read all year' - Chris Evans You're About to Die. What Would Your Final Meal Be? This question has long troubled Jay Rayner. But why wait for death? Why not eat your 'last meal' now, when you can enjoy it? So, he had a simple plan: he would embark on a journey through his life in food in pursuit of the meal to end all meals. It's a quest that takes him from necking oysters on the Louisiana shoreline to forking away the finest French pastries in Tokyo, and from his earliest memories of snails in garlic butter, through multiple pig-based banquets, to the unforgettable final meal itself. This is the story of one hungry man, in eight courses. 'Witty, wise, and, obviously, delicious.' Guardian 'A raucous, joyous celebration of life.' Irish Times

'A very special book' DIANA HENRY.

'Perfect' NINA STIBBE.

The Little Library Year takes you through a full twelve months in award-winning food writer Kate Young's kitchen. Here are frugal January meals enjoyed alone with a classic comfort read, as well as summer feasts to be eaten outdoors with the perfect beach read to hand.

Beautifully photographed throughout, The Little Library Year is full of delicious seasonal recipes, menus and reading recommendations.

'A wonderful, brilliant book' RUBY TANDOH.

'The best present a food-obsessed bookworm could ask for' OLIA HERCULES.

'Tender, gorgeous, clever and generous' ELLA RISBRIDGER.

'Bibliophile foodies have a treat in store for them. Many treats, in fact' JASPER FFORDE.

In this updated and revised edition, How to be a Lady is a helpful handbook that teaches women and young girls manners, attitude, appropriate dress, and social skills. Despite how different things are today, the principles of good manners remain the same. This resourceful book teaches ladies how to maintain patience and civility. In How to Be a Lady, some of the topics highlighted include: how to properly select clothing and get dressed for any occasion attending a party and hosting a party office manners and etiquette personal hygiene for women cell phone etiquette and how to conduct private conversations How to Be a Lady is a thoughtful gift for birthdays and graduations or for seasonal occasions such as easter baskets, stocking stuffers, and holiday gift giving. This version includes how to communicate, shop, and meet new people through cell phones and computers. Becoming a lady is a lifelong exercise in refining etiquette, social interaction, and personal discipline. It all continues here.

Banging crowd-pleasers Epic bakes Mad flavours Enjoy all the recipes that Liam loves to eat again and again! In this second helping of recipes from Channel 4's breakout star, Liam Charles shares 70 brand-new sweet and savoury recipes that are guaranteed to get you cooking! Whether you're having a cosy night in, going to a family get-together or hanging out with your mates, Liam has a taste-bud-tingling recipe for you. _______________________________________ PROPER MEALS for everyday feasting Includes Mexi Salad Bowls, Veggie Wedgie Pie and Monday Roast Wraps SHARING plates to impress your friends Includes Late Night Doner, Chicken Katsu Doughnut and Kofta Foccacia QUICK FIX snacks and smaller bites to keep the 'hanger' at bay Includes Chilli Cheese Toastie, Ice Cream Brekky Jar and plenty of smoothies and juices! PUDDINGS to satisfy even the sweetest tooth Includes Rhubarb x Custard Cheesecake, Dripping-in-Sauce Pineapple Pudding and Caramel Soft-Serve ice cream CAKES, BAKES, BISCUITS - because everyone needs a cheeky treat once in a while! Includes Cinnamon Roll-Ups, Cola Bowling Eclairs and Doughnut Dynamite _______________________________________ Praise for Cheeky Treats 'A spangly, Technicolor, many-faceted recipe book... It is distinguished not by the two kilos of icing sugar in the Football Cake (and that's just the buttercream!), nor the very simple, incredibly effective, domino pattern on his salted millionaire dominoes, nor his vertiginous layering or moments of French patisserie perfectionism, but by the joie de vivre conveyed by all those things, and the rest.' -Guardian

Irresistible feasts to share and remember with family and friends from the ocean, fields and clifftops of Cornwall. Simon Stallard set up The Hidden Hut to huge critical acclaim in 2011. An outdoor restaurant in Cornwall, tucked down on a remote sandy beach with no road access and completely off grid. He cooks up huge atmospheric open-air feasts for their diners throughout the year. In 2017, over 22,000 people applied for just 600 covers over their summer season, with tickets selling out within minutes of release each month, making it the hottest restaurant ticket in the UK. Simon's cooking techniques have become iconic in Cornwall - from fire pits in the sand to wind-chime fish smokers and wood-fired rotisseries - his feasts are influenced by the smouldering fires and field-to-fork Cornish produce that fill his outdoor beach kitchen. The Hidden Hut cookbook showcases inspiration for creating magical and memorable feasts. The recipes are adapted for the home cook and include delicious, achievable dishes for both small family meals and larger gatherings. Many of the recipes have the option to be cooked indoors conventionally or outdoors over fire. As well as sharing the feasts that made them so famous, there are further favourite Hidden Hut recipes for filling your flask with soups, chowders and spiced dhals, alfresco summer salads, warming winter braises and homely Cornish treats.