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The Essex Cook Book celebrates the array of eateries that make the county such a culinary capital, showcasing recipes and stories from some of the region's finest local restaurants, delis, gastro pubs, cafes and local suppliers. This includes contributions from 2016 World Bread Award winners Mayfield Farm and Bakery, International Wine Challenge winners West Street Vinyard and the historic Greenstead Family Barns Cafe which is housed in a barn originally constructed in 1640. Then there are the likes of Great Garnetts, an independent family business famous for its Christmas turkeys, Michelin-starred restaurant The Anchor Riverside, run by head chef Daniel Watkins, and European Bistro The Sand Bar Seafood & Co. It also includes a foreword from two Michelin star holder Daniel Clifford, who's Flitch of Bacon restaurant is one of the most exciting new additions to the Essex eating scene.
The South London Cook Book celebrates the best of the South London food scene with over 50 recipes from a wide selection of local foodie businesses. These include some of South London's finest local restaurants, delis, gastro pubs, cafes and local suppliers including recipes from preservation specialists Salt and Pickle, well renowned butcher Chadwicks, Piccalilli Caff, the resident cafe at Surrey Docks Farm, Bermondsey gin distillers Jensen's and LASSCO Ropewalk at Maltby Street Market. Saturday Kitchen regular and owner of Trinity Restaurant in Clapham, Adam Byatt, also features alongside one of the area's best known adopted South Londoners, Jose Pizarro, who has an array of eateries in the area including Pizarro and Jose Tapas bar. Jose is a popular TV chef and successful cook book author in his own right. So whether your taste is fine dining, no nonsense hearty food or something a little more exotic, there will be a dish here for people of all cooking abilities and tastes.
The Devon Cook Book celebrates the array of eateries that make the county such a culinary capital, showcasing recipes and stories from some of Devon's finest local restaurants, delis, gastro pubs, cafes and local suppliers. The book includes recipes from seafood specialists and Michelin star holders Thomas Carr @ The Olive Room, award-winning farm shop, deli and cafe Johns of Instow, Michelin-starrred The Elephant and Jamie Oliver-endorsed South Devon Chilli Farm, who produce a variety of chilli-infused sauces, jams and jellies and chocolates. So whether your taste is fine dining, no nonsense hearty food or something a little more exotic, there will be a dish for people of all cooking abilities and tastes.
Want to make healthy living a habit – something you do without even thinking? Tom’s Daily Goals can show you how. It’s easier than you think.
‘Tom can do no wrong.’
The Irish Independent
World Number 1 diver, Tom Daley, has trained for major sporting events, had health problems, and come back from personal trauma and bad performances.
Now, after years of trial and error, Tom knows that the only thing that truly works when it comes to maintaining your health, wellbeing and energy is consistency: the small choices we make throughout the day, every day.
These 7 simple and manageable daily goals: morning stretches, meditation on your commute, smart food prep, anti-inflammatory eating, journaling, digital detoxing, and a bedtime ritual, have made Tom feel the best he’s ever felt, and they’ll do the same for you.
You’ll feel the difference from the very first day.
Stock up for medical emergencies, power outages, natural disasters, and more! In today's world, anything can happen. There can be no question; it's best to be prepared. In The Prepper's Pantry Handbook, cooking expert and readiness enthusiast Kate Rowinski offers tips, techniques, and advice on how to keep your family well-fed and fully supplied in the event of any crisis. Offering a unique twist on preparation handbooks, Rowinski focuses on food storage and cooking--put simply, how to plan nutritional emergency meals and avoid "making do" on canned meats and chocolate bars. The Prepper's Pantry Handbook details: Storage techniques Personalizing your food plan Stockpiling, shelf life, and rotation Pickling, canning, sprouting, and drying Making delicious dinners out of your storage pantry Whether a disaster lasts for twenty-four hours or twenty-four weeks, The Prepper's Pantry Handbook is the ultimate guide to keeping your family eating healthily and maintaining proper nutrition, even in the worst of circumstances.
From making simple broths to crafting superlative, showstopping soups, Drew Smith showcases how soups are really the perfect way to cook for the twenty-first century. A well-made soup is a sublime culinary creation simultaneously well balanced, delicious, nourishing, and deeply comforting. Not only are soups good for the body, but they are also good for the planet cooking soup enables the home cook to reduce food waste to almost zero. Smith demonstrates how to build different variations of soups from six basic mother broths : vegetable, poultry, meat, fish, shellfish, and kombu. Within each, there are subtypes and variations that lead to different finished soups for instance, broth made from roast chicken bones is better used for richer, heartier soups like cream of chicken and mushroom, while broth from poached chicken is perfect for a light Roman stracciatella or a classic consomme. Ultimately, the key to making a beautiful soup is knowing how to match the base broth to other ingredients, but the beauty of soup is that almost any pairing of ingredients can yield satisfying results. With some imagination and creativity, each recipe can be tweaked or remastered with variations of ingredients to create an almost infinite number of soups.
BOOK OF THE YEAR 2019 in The Guardian, Daily Mail, Evening Standard, Observer Food Magazine and Delicious 'This spectacular book is filled with comforting, delicious recipes' Jamie Oliver Warm up your winter with sun-kissed recipes from the heart of the Mediterranean. Greek Cypriot food is a melting pot of delicious flavours: simple Mediterranean salads; classic ingredients like feta, a squeeze of lemon and fresh oregano; cinnamon-infused stews; orange-blossom scented pastries. TAVERNA, takes the best of traditional Cypriot cooking and makes it relevant to modern home cooks. From simple vegan fast-day dishes to feasts for the family, there is something delicious for every mood and moment. These delicious recipes relive sun-kissed Mediterranean holidays and simple taverna-style meals. 'Taverna... brings a touch of Cypriot sunshine into your kitchen' Good Housekeeping
Get clucking over this amazing collection of chicken dishes that are perfect for your friends and family. Chicken Tonight is packed with delicious meals and inventive ideas that can be made with minimal fuss, any day of the week. Impress your friends with coq au vin or chicken cacciatore, and keep fussy eaters happy with a classic kiev or a brilliant burger. Both experienced and novice home cooks will enjoy creating these mouth-watering recipes, triple-tested so they work first time, every time. From classic to exotic, simple supper to elaborate roast, you'll never run out of ideas with Chicken Tonight. Word count: 30,000
With modern cookery books always at the top of the bestseller lists, Sophia Waugh looks at the differences - and the similarities - between cooking then and now. Cooking People focuses on five female writers who have revolutionised home cooking. From Hannah Woolley who was, in the seventeenth century, the first woman to make a living from cookery writing, to the much-loved Isabella Beeton and Elizabeth David, Waugh investigates the what, how and why of English eating. As both a history of food writing and book of recipes for the kitchens of today, Cooking People is a fascinating overview of the way the English have eaten over the last few centuries. Looking not at the grand dishes of the courts, but at the domestic cookery at the heart of our culture, Sophia Waugh traces the food writers who have changed the way we eat.
Memphis is equal parts music and food--the products of a community marked with grit and resiliency. The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in the River City, and today they are cooked up in kitchens ranging from the internationally acclaimed, like Corky's, to the humblest of roadside dives. Told through the history of its barbecue is the story of the city of Memphis, from legendary joints like Leonard's Barbecue, where Elvis Presley hosted private parties, to lesser-known places like William's Bar-B-Q in the West Memphis, Arkansas neighborhood where wild, late-night blues juke joints served as a red-light district across the river from Beale Street in the 1950s and '60s. Sink your teeth into this rich history chock-full of interviews and insights from the city's finest pitmasters and 'cue gurus who continue the long tradition of creating art with meat and flame.
"An exhilarating wine book... No serious wine lover's library is complete without it" Wine Spectator Grapes & Wines is the key to enjoying modern wine. Approaching wine through grapes is in tune with the way consumers now think and learn about wine. Most wines, especially those from the Americas, Australasia and South Africa, are now sold under the name of the grape variety used rather than under the old European system of chateau and appellation name. You're standing in a wine shop and see bottles labeled Aglianico or Tannat. Do you know what they are? Garnatxa sounds familiar and it is, as it is the Basque name of the popular Grenache grape, but how do you know this? You've heard of Carmenere from Chile, and probably bought the wine, but did you know it is an old historic Bordeaux variety? This is the perfect book to help you find out more about the world's top classic grapes, from Cabernet Sauvignon to Zinfandel - the history, the places, the people, the wine styles and the flavours are covered in detail. It is also just the book for dipping into as you come across an unfamiliar grape variety. Grapes & Wines has been thoroughly revised and updated.
This is the 5th edition of Nosh for Students, a book originally inspired by the author's son, Ben, who left for university with no cooking skills. Toasted sandwiches and Mars bars were his staple diet, but these didn't serve him too well! What was needed to encourage him to cook was an easily attainable taste of home, oh, and pictures with every recipe! Nosh for Students was born. Since then, Joy has helped over 250,000 students get cooking with her straightforward and simple approach. Joy helps to take the chore out of cooking, giving students a taste of success and making the experience so much fun.
Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass food history. Kentucky's cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can't be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water.
Ghanaian Groundnut Stew? Chugach Eskimo Chowder? Whatever your tastes may be these are just a few of the choice contributions collected by Jessica Kuper from anthropologists all over the world to create a menu that no global gourmet will want to be without. In the classic cookbook tradition, contributors include a list of ingredients and details on how to prepare and serve the meal. But, more than a list of remarkable recipes, this book provides a feast of insights into the varied phenomena of intercultural cuisine from an anthropological point of view, ranging from an examination of the significance of special dishes through general discussions about the preparation of food in different cultures, to an analysis of the symbolic and structural significance of food and eating.
Unlike other 'superfood' lists you may have seen that include things like soy, legumes, quinoa and goji, the Paleo community has a very different idea of what constitutes nutritional 'power foods'. With superfoods like grass-fed bison, bone broth, and coconut oil you are on your way to amazing health benefits including reduced incidence of diabetes, autoimmune illnesses, cancer, and neurodegenerative diseases. Paleo expert Heather Connell will guide you through the top 50 Paleo superfoods from power proteins like salmon and locally farmed beef to super fats and Paleo-approved fruits and vegetables. "Powerful Paleo Superfoods" is your essential guide to getting the best out of your Paleolithic lifestyle.
Jennifer Bumb, creator of Pretend It's a Donut, makes eating Paleo quick and easy with a diverse array of 60 sheet pan breakfasts, lunches and dinners. The Paleo diet is one of the most popular diets in the United States, and this cookbook is full of flavourful options that come together in minutes and are a breeze to clean up. Each meal is perfect for busy people trying to make healthier choices and with recipes like Enchilada Breakfast Bake, Pesto Chicken with Artichokes and Cauliflower and Apple Pie Crumble,you'll have no shortage of wholesome meals to choose from. Spice up your weeknight with suppers full healthy fats, lean proteins and hearty vegetables like Spaghetti Squash Pork Chow Mein, Chili Lime Salmon with Mango Relishor Chimichurri Meatballs with Peppers. Because everything fits on a sheet pan, these set it and forget it meals will have you out of the kitchen in no time. And when the timer goes off, you'll have something that's sure to satisfy whether you're making Blueberry Pancakes, Swedish Meatballs or Strawberry Shortcake. With so many delicious and healthy hands-off choices, there's no reason not to go Paleo. This book has 60 recipes and over 60 photographs.
In his work with elite athletes, performance nutritionist Daniel Davey has seen first-hand how consistently eating good food can lead to trophies, personal bests and incredible physiques. But the good news is that it's not just in elite sport that tremendous results can be accomplished through the right diet. Anyone can feel and perform better with the right food choices. A healthy diet with appropriate energy and nutrients will make you feel energetic, positive, healthy, fit, strong and confident. The recipes in this cookbook are designed to help people experience these positive feelings every day. Every day is different, so recipes are devised based on what you should be eating at different times, whether you're in active or recovery mode. Recipes are broken down into two broad categories: higher carbohydrate recipes for fuelling your performance or supporting recovery on exercise days, and lower carbohydrate recipes, which are more relevant to active recovery days (when less carbohydrate is required). These versatile recipes can be personalised to any health or performance goal, including improving body composition by lowering body fat and increasing muscle mass. Backed up by the latest scientific literature translated into easy-to-understand practical information, these simple and delicious recipes will help to raise your game and improve your health and performance.
The Shropshire Cook Book comprises more than 40 recipes and stories celebrating the best local restaurants, gastro pubs, producers, farmshops, and delis. The book includes a host of all the names you would expect to find in a culinary guide to the region, including the likes of Old Downton Lodge, The Haughmond, Momo No Ki, Battlefield 1403, Shrewsbury Market, Apley Farm Shop, Albright Hussey and CSons. Shropshire's wealth of producers are represented by Bennett and Dunn, Moyden's Cheese and Barkworths. Full to the brim with innovative recipes, The Shropshire Cook Book will transport you into the heart of this wonderful county, allowing you to glimpse the colourful characters behind the region's thriving food scene.
The Cornish Cook Book is the latest in the `Get Stuck In' series of regional cook books from Meze Publishing. It celebrates the best of the area's food and drink scene with over 30 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across the county. Among this line-up are Gylly Beach, winner of `Best Cafe' in the Southwest 2018 as voted for by the readers of Food Magazine, The Rising Sun, Cornwall Life's Pub of the Year for 2018 and Edie's Kitchen run by Nigel Brown who has returned to his home county after working with the likes of Raymond Blanc at Le Manoir aux Quat' Saisons. So whether you are a novice in the kitchen or a budding master chef, this book has recipes to suit all tastes, and also reflects the wonderful melting pot of cuisines in on of the country's top foodie destinations. This is the 37th book in Meze's hugely successful 'Get Stuck In' series and is expected to be among the best-selling cookery titles in the region.
Evergreen trees are pillars of the winter - through extreme temperatures across the most bitter terrains, they stand tall and thriving, resilient in the face adversity. However, as the festive season draws to a close, these comforting conifers can often be found lining the streets, cast off and disused with wilted branches dotted across dustbins. How to Eat Your Christmas Tree is a cookbook which explores the unsung edible heroes of our forests - the humble Christmas trees and their evergreen friends. Featuring recipes for ferments and preserves, feasts, sweet treats and drinks, you will learn how to extend the life of your beloved Christmas tree and turn them into delectable delights to enjoy throughout the year. From simple ideas such as infusing pine needles to make a delicious and warming Pine Tea to more lavish spreads such as a decadent Fur-Cured Salmon, How to Eat Your Christmas Tree is a refreshing and innovative cookbook that encourages you to think about food waste and to be more resourceful in an age of deforestation and climate crisis.
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