Wow your guests this Christmas with big flavours from all over the world

Seema Pankhania is in love with food: food that dazzles and excites; food that spurs memory and recalls a time or place in a single bite; food that allows you to travel the world without leaving your kitchen.

In Craveable, Seema’s first book, she shares joyful, flavour-led dishes, that are sure to satisfy every mood and appetite. Inspired by Seema’s travels and the food cravings we all share, this collection of recipes will make every meal a celebration, and show that you too can unleash your creativity in the kitchen and access a whole world of vibrant flavour.

Seema encourages you to make each dish your own - giving you the freedom to break the rules and, most importantly, play with your food and have fun in the kitchen. With chapters organised by craving, Seema will take you on a journey of fresh, comforting, salty, sweet and celebratory meals, as well as a whole chapter of emergency dishes for when you need to break the glass on something delicious and nourishing, but don’t have the time or energy to spend time shopping or cooking.

Dishes include:

• Bombay Fish Finger Sandwich
• Pickled Jalapeno Mac & Cheese
• Aubergine & Mushroom Iskender
• Indian Fried Chicken
• Spiced Chipotle Short Rib Ragù
• Sticky Umami Mushroom Rice Bowl
• Glass-Shatteringly Crispy Kimchi & Potato Pancakes
• Caramelized Honey & Za'atar Cheese Toastie
• Spiced Rum Sticky Toffee Pudding …
• …and even a 30-minute Emergency Birthday Cake

Originally published as Relish, a fully revised and updated edition of the eye-opening story of one woman's incredible appetite for life: Dame Prue Leith, judge of hit show GREAT BRITISH BAKE OFF, tells all from childhood in South Africa to becoming a DBE.

Prue Leith describes herself as greedy in all senses of the word. Cook, caterer, restaurateur, food writer, journalist, novelist, businesswoman, teacher, television presenter, charity worker, lover, wife and mother, she has certainly lived life to the full.

Prue came to London in the early 1960s and, not long afterwards, opened Leith's Restaurant. By the mid-seventies she was a food columnist on the Daily Mail, had published several cookbooks and opened Leith's School of Food and Wine. But it wasn't all work. Prue writes with honesty of her love life, her longing for children, the birth of her son, the adoption of her daughter and much else besides.

In this fully revised and updated edition she tells of how she met, fell in love with and married John Playfair as well as her exciting role as a judge on Great British Bake Off, now a hit show in the United States as well as the UK.

Prue's down-to-earth attitude to life and her remarkable energy are an inspiration to women readers everywhere.

Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his bestselling real story... Humble Pie tells the full story of how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today. Gordon talks frankly about: his tough childhood: his father's alcoholism and violence and the effects on his relationships with his mother and siblings, his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later, his brother's heroin addiction. Gordon's early career: learning his trade in Paris and London; how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred restaurants. Kitchen life: Gordon spills the beans about life behind the kitchen door, and how a restaurant kitchen is run in Anthony Bourdain-style. How he copes with the impact of fame on himself and his family: his television career, the rapacious tabloids, and his own drive for success.

Long before the era of the foodie, the little coal-mining town of Krebs set the standard for celebrating food in Oklahoma. Its reputation as the Sooner State's Little Italy began in the mid-1870s when Italian immigrants chased the coal boom to Pittsburg County, deep in the heart of the Choctaw Nation. After 150 years, Italians and Choctaw neighbors are now bound by pasta, homemade cheeses and sausages and native beer once brewed illegally in basement bathtubs and delivered by children from door to door. Stop by for a steak at GiaComo's, a Choc at Pete's Place, lamb fries at the Isle of Capri, gnocchi at Roseanna's or a gourd of caciocavallo at Lovera's--venues that have proven impervious to time and hardship. Join Food Dude Dave Cathey on a tour through this colorful and delicious history.

WINNER OF THE FORTNUM & MASON DEBUT FOOD BOOK AWARD 2021 WINNER OF 2021 LAKELAND BOOK OF THE YEAR 'Extraordinary. Vivid, irreverent, heartbreaking.' NIGEL SLATER 'So funny and so delicious. I could eat it.' DAWN O'PORTER 'Delicious.' THE OBSERVER From an early age, Grace Dent was hungry. As a little girl growing up in Currock, Carlisle, she yearned to be something bigger, to go somewhere better. Hungry traces her story from growing up eating beige food to becoming one of Britain's best-loved food writers. It's also everyone's story - from cheese and pineapple hedgehogs and treats with your nan, to the exquisite joy of a chip butty covered in vinegar and too much salt in the school canteen on a grey day. And the Cadbury's Fruit & Nut from a hospital vending machine that tells a loved one you really care. Grace's snapshot of how we have lived, laughed and eaten over the past 40 years reveals the central role food plays in either bringing us together or driving us apart - from toasting a large glass of warm Merlot to grimly polishing off a wilted salad. Heartfelt, witty and joyous, Hungry shows us what we've always known to be true. Food, friends and family are the indispensable ingredients of a life well lived.

Sometimes referred to as a "miracle diet," the ketogenic diet has helped doctors treat difficult-to-control epileptic seizures in thousands of children. Coauthored by four respected experts from Johns Hopkins, "Ketogenic Diets" continues to be the definitive guide for parents, physicians, and dieticians wanting to implement this strict diet. Anyone who is placed on the Ketogenic Diet will be told, essentially "prescribed" by their doctor to get this book.

This "Fifth Edition" has been extensively updated to reflect current advances in understanding how the diet works, how it should be used, and the future role of the diet as a treatment. Six new chapters address how to integrate the diet into all cultures, religions, and taste preferences; new information on modified and less restrictive versions of the diet, and the Modified Atkins Diet for Epilepsy are included. The book also covers exciting new research that shows the diet may work for people with other neurological illnesses.

This best-seller also includes sample meal plans, a food database, how to calculate foods, and much more.

Expectation meets Julie and Julia, The Yellow Kitchen is a brilliant exploration of food, belonging and friendship. London, 2019. A yellow kitchen stands as a metaphor for the lifelong friendship between three women: Claude, the baker, goal-orientated Sophie and political Giulia. They chase love and careers; dreaming and consuming in the city, but always returning to the yellow kitchen to share a meal. That is, until a trip to Lisbon unravels unexplored desires between Claude and Sophie. Having sex is one thing, waking up the day after is the beginning of something new. Exploring the complexities of female friendship, The Yellow Kitchen is a hymn to the last year of London as we knew it and a celebration of the culture, the food and the rhythms we live by. Praise for The Yellow Kitchen: 'Rich and thoroughly intoxicating, The Yellow Kitchen is a sensual journey into friendship, food and female sexuality, full of complex, fascinating characters and bold ideas. I loved it' Rosie Walsh 'A heady mix of politics, friendship, sex and food, poignant, provocative and utterly distinctive' Paula Hawkins 'An exquisite novel - beautifully rendered, powerfully told, and so deeply felt. I urge you to read this novel - you will never forget it' Lucia Osborne-Crowley 'Mixing female friendship, romance, loss, redemption, and memorable meals, The Yellow Kitchen is the perfect recipe for a flavorful literary feast. With subtle dashes of wit and generous sprinklings of honesty, Margaux Vialleron has crafted a brave and tender tale' Kim Fay, author of Love & Saffron 'The Yellow Kitchen is so warm and convivial in atmosphere, and its discussion of the politics of the UK and their impact very poignant. It portrayed beautifully the sense of adventure of being a certain age, with its rush and richness and emotional confusion, and I found it such a satisfying read' Emily Itami, author of Fault Lines

This May comes the second book from THE PIG, the multi-award-winning hotel group that has become a byword for delicious, home-grown food and stylish, mismatched interiors. Following the success of their first book, this new book focuses even more on the home-grown and the local, celebrating the talented artisans, growers, farmers, foragers and fishermen who make each PIG hotel and its menu unique. Eight chapters one per hotel - will take readers from coast to coast across southern England, featuring beautiful photography, anecdotes, tips, interviews and, of course, delicious, simple recipes that reflect each hotels region. Designed in Cornwall and printed in East Sussex on paper made at Aberdeens Stoneywood Mill using water from the River Don, the books provenance reflects THE PIGs obsessive commitment to reducing its footprint, caring for and protecting the environment and supporting local communities.

Jan Braai Junior is a book for the next generation of braaiers in South Africa. Filled with a collection of Jan Braai’s very best braai recipes, simplified with easy-to-follow, step-bystep guidance, Jan Braai Junior can be enjoyed by kids and the whole family.

Jan Braai is the most interviewed person in the world on the topic of braai, and therefore a good judge of what people want to know about braaing. As a television presenter and head of the National Braai Day initiative, he has travelled extensively in southern Africa and the world, braaied often and with diverse people, in various beautiful places, using different techniques.

This user-friendly book covers all the fundamental braai knowledge every South African should have, using basic equipment and budget-conscious ingredients. And, with Jan Braai’s tips and advice, Jan Braai Junior will set you on your way to braaing like a champion for the rest of your life!

When an accident obliterated Molly Birnbaum's sense of smell, it also destroyed her dream of becoming a chef, and sent her instead upon a brave and uncertain mission to reawaken her nose. Writing with emotional honesty, intellectual curiosity, and a foodie's feel for descriptive precision, she explores the science of olfaction and pheromones, ponders Proust's madeleine and her own scent memory, and quizzes psychologists, perfumiers, and ice-cream inventors, all in an effort to overcome her condition. From cinnamon and cedarwood to bacon and her boyfriend's shirt, we follow Molly as she gradually rediscovers the scented world and captures in apt, piquant words the rich layer of life that tends to be wordless.

After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all - and he meant all.

From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.

To be a chef, you need to have a great palate, knife skills, and... science skills? It's true, cooking requires more "science" than you might think! Learn about the innovations and technology behind great cooking with this informative book. Created in collaboration with the Smithsonian Institution, this STEAM book will ignite a curiosity about STEAM topics through real-world examples. It features a hands-on STEAM challenge that is perfect for makerspaces and that guides students step-by-step through the engineering design process. Make STEAM career connections with career advice from Smithsonian employees working in STEAM fields. Ideal for school reports and projects, this informational text will appeal to reluctant readers and ages 6-8.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living 's most definitive book on barbecue.

The Bloomsbury Group fostered a fresh, creative and vital way of living that encouraged debate and communication (‘only connect’), as often as not across the dining table. Gathered at these tables were many of the great figures in art, literature and economics in the early twentieth century: E. M. Forster, Roger Fry, J. M. Keynes, Lytton Strachey and Virginia Woolf, among many others. Here the Bloomsbury story is told in seven broadly chronological chapters, beginning in the 1890s and finishing in the very recent past. Each chapter comprises a series of narratives, many of which are enhanced with an appropriate recipe, along with sketches, paintings, photographs, letters and handwritten notes, and featuring original quotations throughout.

Part cookbook, part social and cultural history, this book will appeal to lovers of food and lovers of literature alike.

Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant. Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant; the book's sixteen chapters include classics like watercress soup, chicory and Roquefort salad, cep ravioli, apricot cassoulet, chicken liver parfait, confit salmon, moules marniere, grilled dover sole, home cured ham, pot au feu, lambs liver persillade, roast wild duck, lamb cutlets, galette des Rois, cherry clafoutis and Maman Blanc's own chocolate mousse. With scores of recipes from both series of Kitchen Secrets, this is guaranteed to be a must-have for anybody with a love of French cuisine and finesse.

We are living a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish patrimony. Yet even with this widespread global attention, we know little about how Spanish cooking became a litmus test for demonstrating Spain's modernity and, in relation, the roles ascribed to the modern Spanish women responsible for daily cooking. Efforts to articulate a new, modern Spain infiltrated writing in multiple genres and media. Women's Work places these efforts in their historical context to yield a better understanding of the roles of food within an inherently uneven modernization process. Further, the book reveals the paradoxical messages women have navigated, even in texts about a daily practice that shaped their domestic and work lives. This argument is significant because of the degree to which domestic activities, including cooking, occupied women's daily lives, even while issues like their fitness as citizens and participation in the public sphere were hotly debated. At the same time, progressive intellectuals from diverse backgrounds began to invoke Spanish cooking and eating as one measure of Spanish modernity. Women's Work shows how culinary writing engaged these debates and reached women at the site of much of their daily labor-the kitchen-and, in this way, shaped their thinking about their roles in modernizing Spain.

An ex-yacht chef uncovers the dark reality of life at sea. By the age of twenty-two, Melanie is ticking life's boxes as if filling in a routine survey. Good grades at school? Check. Reliable university degree? Check. Steady graduate job? Check. Her two feet are planted firmly on solid ground; her life to date perfectly mirrors society's expectations. That is until she finds herself plunged into the superyacht industry, like an ice cube thrown into a cut crystal glass of the finest whisky, having stepped foot on a boat just three times before. Not only is she required to learn how to run, sail, and race a multi-million-pound yacht on the job, she is forced to adapt to a wholly unnatural life afloat, largely confined to a bunk bed, crammed galley, and live-in colleagues. Oh, and to devise, develop, and deliver fine dining menus for some of the wealthiest people on the planet. No biggie. From the Mediterranean to the Caribbean to the Arctic she cruises, visiting places many can only dream of, orienting herself in an environment few have the opportunity to observe. But while her culinary knowledge evolves and her on-board responsibilities grow, the world as she knows it begins to close in. The depth of the ocean no longer phases her; it's the darkness inside which she fears. Behind Ocean Lines is a deeply personal account of a deterioration in mental health against a backdrop of opulence. It is, shockingly, not an anomaly in the industry. It is about time the public is told.