Put some love into your dog's diet!

In this book, founder of natural pet food brand Lily’s Kitchen and loving pet owner Henrietta Morrison serves up over 50 delicious and quick-to-prepare treat recipes that your canine companion will love. From everyday nourishing snacks for cold days and hot days to celebration recipes, including birthday cake and Christmas cookies, this lovely book has something for every occasion.

These unique and easy to follow recipes use wholesome and organic ingredients throughout, helping your dog stay happy and healthy. Inspired by her experience cooking for her border terrier Lily when she fell ill, Henrietta believes that our pets deserve to eat food made from fresh, natural ingredients that help them live full and active lives.

Like Henrietta's last bestselling pet cookbook, each recipe is accompanied by nutritional advice and tips, with special treats and snacks for young puppies and senior dogs. This charming book will set tails wagging and inspire many more lingering looks of love!

Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens. Bee Wilson writes a weekly food column, 'The Kitchen Thinker' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled!. Before she became a food writer, she was a Research Fellow in History at St John's College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer. 'A cracking good read, as enjoyable as it is enlightening' Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons' 'Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity' Lucy Lethbridge, Observer '[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery' ELLE magazine 'A graceful study' Steven Poole, Guardian

From the writers of acclaimed blog Pen & Palate, a humorous coming-of-age (and mastering-the-art-of-home-cooking) memoir of friendship, told through stories, recipes, and beautiful illustrations. Getting through life in your twenties isn't easy--especially if you're broke, awkward, and prone to starting small grease fires in your studio apartment. For best friends Lucy Madison and Tram Nguyen, cooking was an escape from the daily humiliation that is being a twenty-something woman in a big city. PEN & PALATE traces the course of Lucy and Tram's devoted friendship through miserable jobs and tiny apartments, first loves and ill-advised flings, successes and setbacks--always with a shared love of food at the center of the narrative. A modern take on Laurie Colwin's classic Home Cooking, this coming-of-age memoir for the Girls set weaves together comical (mis)adventures and recipes meant to be shared with a best friend and bottle of wine.

This unique and easy-to-use layman's reference takes the mystery out of the bewildering array of health and labeling information that faces us every time we go to a grocery or health food store. Using this simple guide to the most important food elements and additives, readers can find out everything the average person needs to know to make healthy choices in eating and diet supplementation.

Eileen Renders has pulled together a practical reference that boils down essential information from research studies, her own ongoing work in the field, and standard dietary and chemical references. Each topic is covered in a separate alphabetized chapter. In one chapter the author lists and describes all the additives that you will commonly see on labels or that may be used without labeling -- including additives used to preserve, condition, or "beautify", those that are proved or suspected to be harmful, as well as those that are benign or even beneficial. She devotes a chapter to processed foods that have been largely stripped of nutritional value and suggests tasty, nutritious substitutes. Several chapters provide information on nutrients -- their functions, typical deficiencies, and generally accepted therapeutic qualities. Chapters on amino acids, vitamins and minerals with trace minerals), oils and essential fatty acids, enzymes, and antioxidents are included. Food sources of these various nutrients are considered in a separate chapter, as are dietary supplements. Offering quick authoritative answers in plain language and an easy-to-use format, Renders' book is he only up-to-date reference that covers all these important topics under one cover. It will simplify life for anyone concernedwith planning tasty nutritious meals and insuring a healthy diet.

Few things in life have as much universal appeal as flowers. But why in the world would anyone eat them? Greek, Roman, Persian, Ottoman, Mayan, Chinese and Indian cooks have all recognized the feast for the senses that flowers brought to their dishes. Today, chefs and adventurous cooks are increasingly using flowers in innovative ways.Edible Flowers is the fascinating history of how flowers have been used in cooking from ancient customs to modern kitchens. It also serves up novel ways to prepare and eat soups, salads, desserts and drinks. Discover something new about the flowers all around you with this surprising history.Constance Kirker is a retired Penn State University professor of art history. Mary Newman has taught at Ohio University and the University of Malta.

Cookbook author, TV chef and food writer Terry Tan takes a trip down memory lane in "Stir-Fried and Not Shaken," TanAEs intriguing memoir into Singapore's past. Lap up the mirth of TanAEs anecdotal observations, and enjoy memories that would otherwise be relegated to the mists of history.

This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in-depth analysis to many contemporary debates in food studies - Slow Food, sustainability, food safety, and politics - and addresses such issues as "happy meat", aquaculture, veganism, and table manners. The result is an extraordinary resource that guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do.

In 2013, a Dutch scientist unveiled the world's first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab-a substance sometimes called "cultured meat"-and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem's capacity to sustain life. He argues that even if cultured meat does not "succeed," it functions-much like science fiction-as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.