Hedgerows, moors, meadows and woods - these hold a veritable feast for the forager. In this hugely informative and witty handbook, John Wright reveals how to spot the free and delicious pickings to be found in the British countryside, and how to prepare and cook them. First John touches on the basics for the hedgerow forager, with an introduction to conservation, safety, the law, and all the equipment that you may need. Next he guides you through the tasty edible species to be found. Each one is accompanied by photographs for identification, along with their conservation status, habitat, distribution, season, taste, texture and cooking methods - not forgetting, of course, some fascinating asides and diversions about their taxonomy and history. Fifty species are covered, including bilberries, blackberries, raspberries, common mallow, dandelions, hedge garlic, horseradish, pignuts, nettles, sloes, sweet chestnuts, water mint, bulrushes and wild cherries. After this there is a section describing the poisonous species to steer clear of, with identifying photographs as well as warnings about nasty 'lookalikes'. Finally, there are thirty delicious recipes to show how you can make the most of your (edible) findings.Introduced by Hugh Fearnley-Whittingstall, "Hedgerow" is an indispensable household reference, and an essential book to have by your side for every trip into the countryside.

Drawing directly from his experience as an acclaimed climate-change gardener, and of setting up a kitchen garden from scratch for River Cottage, Mark explains the practical aspects of organic growing, introduces us to a whole world of vegetables we may not have previously considered, and does away with alienating gardening jargon once and for all. Mark begins with a catalogue of vegetables that will grow in this country, explaining for each their benefits, what varieties to go for, dos and don'ts, and popular culinary uses. He then invites us to create a wish list of foods, and shows us his own list from his early gardening days. Next, he explains how to turn this wish list into a coherent kitchen garden plan appropriate for our space, whether it be a patch of acidic soil, a roof-top garden or an allotment, whether we put on our wellies in every free moment or are 'time-poor' gardeners. Then he puts all the theory into practice, showing us how to look after nutrients in the soil, how to resist pests and diseases, and how to make our garden sustainable and organic. In clear, concise sections we learn about seed trays, supporting plants with climbing structures, mulching, composting, companion planting, irrigation and promoting pollination, and there are additional tables showing sowing and harvesting times, plant sizes, and alternative varieties of plants for different sites.About thirty recipes and a directory of useful addresses finish the book, and the handbook is complemented by bright colour photography throughout. Practical and inspiring, with a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, "Veg Patch" is destined to join Handbooks No. 1, 2 and 3 as an indispensible household reference.

Hotelier and guest lodge owner extraordinaire Nicky Fitzgerald poses the question, ‘How can you
possibly feed guests who, when they are not on safari, are eating in the best restaurants on the planet?’

As she goes on to say, ‘It is a daunting challenge to prepare food in the middle of nowhere for guests
who come from all four corners of the world, from different culinary cultures and who, quite rightly,
expect the best of the best when it comes to choosing where to stay for their next holiday.’

Angama Mara not only rose to the challenge, it has exceeded it. Perched on the edge of the Great
Rift Valley overlooking Kenya’s lovely Maasai Mara, Angama Mara and its bush kitchen draws
inspiration from the finest ingredients to be found in Kenya: beautiful vegetables from the highlands,
tropical fruits a-plenty from the coast, cheese from a renowned supplier just outside of Nairobi,
prawns from Malindi, freshwater fish from Lake Victoria and beef from the north. As you will discover
as you read this book, Kenyan cuisine is deeply influenced by Arab-inspired Swahili dishes from the
coast and Indian food from the significant communities that have called this country home for many
generations. Aren’t your taste buds dancing with delight at the very thought?

This quirky anthology of recipes, reminiscences, anecdotes and stories was compiled and written
in honour of the chefs at Angama Mara, and its guests who made the dream possible. The food and
the breathtaking scenics were photographed by Sam Linsell, herself a well-known food stylist, food
and travel photographer, and cookbook author.

Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era; food's relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition. This thoroughly updated Second Edition incorporates the latest food scholarship, most notably recognizing the impact of sustainable eating advocacy and the state of food security in the world today. Anderson also brings more insight than ever before into the historical and scientific underpinnings of our food customs, fleshing this out with fifteen new and original photographs from his own extensive fieldwork. A perennial classic in the anthropology of food, Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

We live in a world of global food. The daily meals of people in both the developed and developing worlds are being transformed by the increasing ease with which food is being traded across continents. Affluent consumers' supermarket trolleys increasingly are being filled with an array of food products from developing countries while, at the same time, food exports from the developed world are supplanting and transforming dietary systems in developing countries. Some experts suggest that the enhanced tradability of food ushers in an era of increasing choice and affluence. Others point to problems of dependency, inequality and social dislocation accompanying these developments.
Cross-continental Food Systems represents a collective effort to document and understand these issues. Containing the contributions of twenty-six leading international social scientists from eleven countries, the book presents recent case study research on how and why the food system is being globalized, and what this meansfor people and communities in different parts of the world. The book covers debates on new structures and food products, as well as detailed accounts of fresh horticulture, tropical crops and livestock.
This book fills a major gap in contemporary scholarship on food and globalization. Its emphasis on case study accounts of the connections between trade and restructuring provides texture and context to these complex and important debates. Written and researched at a time in which national governments are seeking to negotiate new rules of global agricultural trade, this book is timely and relevant. It will interest researchers in geography, development studies, agricultural economics andpolitical science, as well as professionals in the fields of trade and food policy.

The James Beard nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint, shares how to make the Thai food he grew up with in a gorgeous cookbook that's approachable yet packs a punch of flavor.

In Family Thai, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples―what’s fish sauce? what are the differences between soy sauces?―and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can’t find them stocked nearby.

Arnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. From there, he takes us into the vibrant and colorful world of Thai street food―including shumai, shrimp toast, curry puffs, and more―classic noodle dishes, his own original creations, and, of course, his mother’s classic recipes.

Longtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages.

Arnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashville’s International Market & Restaurant in 1975―a rarity in Tennessee, where Asian cuisine hadn’t quite expanded beyond Americanized Chinese takeout. The Myints were determined to introduce Americans to the fiery, bold, and fragrant Thai flavors that had always brought them comfort, and it turned out that a taste of Thailand was exactly what Nashville needed.

Almost 45 years later, after attending culinary school in New York City and working with Jean-Georges Vongerichten, Arnold now owns and runs International Market, where he continues to serve the comforting, soul-feeding recipes of his mother while also jazzing things up with his own Thai-Southern flare. During the pandemic, Arnold began reaching out to an all-new audience as well through Instagram, teaching “Thai 101” basics to an ever-growing number of viewers.

When Thais greet each other, they don’t ask how are you or what’s up? Instead, they ask, Kin lao yang? or have you eaten? Feeding people is how Patti and Win Myint―and now Arnold―show their love, not just for their family but for everyone within reach. In Family Thai, Arnold shares his boldly flavorful food and welcoming, heartfelt approach with home cooks everywhere.

Eat like your favorite K-Drama TV Stars! If you're a fan of Korean dramas, or simply a fan of Korean food, then this book is for you! Here you'll find 61 delicious recipes for classic Korean dishes, including those you may have seen on your favorite K-Drama shows; including: Make the Buchimgae Pancakes featured in Episode 3 of Crash Landing on You, when a group of nosy neighbors use a gift of pancakes as an excuse to inspect Jeonghyeok's new fiance Make the Spicy Noodles in Black Bean Sauce that Jun-wan and Ik-sun enjoy on their date in Episode 7 of Hospital Playlist Make the Spicy Braised Tofu that Hye-jin stuffs into Ha-nee's mouth in Episode 3 of Was It Love to make him stop talking In addition to the easy-to-make, fully illustrated recipes for main and side dishes, you'll also find recipes for Korean cocktails and tasty snacks to enjoy while you're watching TV! Features dishes seen on: Itaewon Class Crash Landing On You One Spring Night Hospital Playlist She Was Pretty What's Wrong with Secretary Kim? It's Okay Not To Be Okay The King: Eternal Monarch Mystic Pop-up Bar Familiar Wife Start-up Record of Youth Chocolate When the Camellia Blooms Hi Bye, Mama! Something in the Rain Romance is a Bonus Book Was It Love?

You've made it to Friday, now what are you going to eat? Having spent years gathering friends around her kitchen table, Eleanor has perfected the art of Friday night dinner. It usually starts with a sip of something cold and ends with friends tipsily heading home, full and happy. But most importantly, there's always something good to eat. Here are more than a hundred recipes for the best night of the week. If you're planning to spend the evening on the sofa, have your closest friend over or even host the masses, why not try Eleanor's fail-safe crowdpleasers: Frozen jalapeno margaritas Baked potato with hot smoked salmon, soured cream and pickled radishes Bucatini with mushroom cream and crispy sage Sausages with lemony, caraway cabbage and apples Roast chicken with chicken juice rice and orange and onion salad Ginger, prune and PX cake with cardamom custard And amongst the recipes are thoughts on the glamour of mixing a martini for one, the lifesaving magic of a really good spaghetti carbonara, and the joy of a table laden with bits, waiting for hungry hands. So, fill your favourite glass, choose something mouth-watering to cook and embrace all that Friday night has to offer.

Who can resist a chickpea fritter in Nice, a kebab in Athens, an aniseed cookie in Tuscany, hummus in Tel Aviv, stuffed zucchini in Genoa, or a potato omelet in Spain? Cold or hot, sweet or savory, street food is everyone's temptation.

Anissa Helou loves street food. When she travels, she stops at every tea cart, sandwich stand, and candy stall to trade stories with local vendors and learn the recipes that tempt the crowds. Join her on a fascinating adventure around the Mediterranean, where eating on the street is a way of life. Learn the secret ingredients to the perfect Stuffed Mussels sold on the streets of Istanbul. Come along to a Berber woman's Moroccan Bread stall in Marrakech. Buy a sweet, sticky Semolina Cake from a cart in Cairo. From simple salads to fragrant barbecues to irresistible dips and drinks, each dish can be enjoyed on its own, or two or three may be combined to make a meal. With lively black-and-white photographs from Anissa's travels and more than eighty-five fast, flexible, flavorful recipes, Mediterranean Street Food offers home cooks the chance to experience the tastes of distant lands without leaving the kitchen.

"There hasn't been a food memoir this deliciously wicked since Anthony Bourdain's Kitchen Confidential."--"Portland Oregonian
The Devil in the Kitchen" is legendary chef Marco Pierre White's memoir of growing up working-class in Leeds and going on to become a king in the culinary world--the original celebrity chef. The first British chef (and the youngest chef anywhere) to win three Michelin stars--and also the only one to ever give them all back--is known equally for his astonishing talent and for being a chain-smoking, pot-throwing enfant terrible of the kitchen. In "The Devil in the Kitchen" he takes readers on a revealing and raucous ride, featuring some of the biggest names in the food world and beyond. It's truly a decadent feast for anyone who loves food or just a great story.

Contents:
Preface, Introduction, Chris Gosden. Part I: Food and Culture, Andrew Sherratt, Cash Crops before cash: hunting, farming, manufacture and trade in earlier Eurasia, Christine Hastorf, Cultural Implications of Crop introductions in Andean prehistory, Alejandro Haber, Uywana, the house and its indoor landscape: oblique approaches to, and beyond, domestication, Soren Blau, Of water and oil: exploitation of natural resources and social change in eastern Arabia, Gustavo Politis, Plant exploitation among the Nukak hunter-gathers of Amazonia: between ecology and ideology.
Part II: Introductions, Helen Leach, Food processing technology: its role in inhibiting or promoting change in staple foods, K. Mehra, Subsistence changes in India and Pakistan: the Neolithic and Chalcolithic from the point of view of plant use today, Sarah Nelson, Megalithic monuments and the introduction of rice into Korea, Catherine Andrea, Dispersal of domesticated plants into northeastern Japan, Elizabeth Reitz, Native Americans and animal husbandry in the North American colony of Florida.
Part III: Food and the Landscape, Tim Bayliss-Smith & Jack Golsen, The meaning of ditches: deconstructing the social landscapes of New Guinea, Kuk, phase 4, Chris Godsen & Lesley Head, Different histories: Papua New Guinea and Australia compared, Christophe Sand, From the swamp to the terrace: intensification of horticultural practices in New Caledonia, from first settlement to European contact, Robert Kuhlken, Warfare and intensive agriculture in Fiji, Carol Palmer, Who's land is it anyway? An historical examination of land tenure and agriculture in northern Jordon, Ken Thomas, Getting a life: stability and change in social and subsistence systems on the North-West Frontier (Pakistan) in later prehistory, Yuri Vostretsov, Interaction of maritime and agricultural adaptation in Japan sea basin, Kevin MacDonald, Invisible Pastoralists: sedentists and livestock remains in the later prehistory of arid West Africa, Willem van Zeist, Evidence for agricultural change in the Balikh basin, Northern Syria.
Part IV: Plants and People, Edmond de Langhe & P. de Maret, Tracking the banana: significance to early agriculture, Randi Haaland, Theory and evidence in archaeological interpretation of the transition from gathering to domestication: the puzzle of the late emergence of domesticated sorghum in the Nile Valley, Deborah Pearsall, The impact of maize on subsistence systems in South America: an example from the Jama River Valley, Coastal Equador, Michael Therin, Richard Fullagar & Richard Torrence, Starch in sediments: a new approach to the study of subsistence and land use in Papua New Guinea, A. Butler, Traditional seed cropping systems in the temperate Old World: models for antiquity, George Wilcox, Agrarian change and the beginnings of agriculture in the Near East: evidence from wild projenitors, experimental cultivation and archaeobotanical data.

As most people in Atlantic-era West Africa as in contemporary Europe and the Americas were farmers, fields and gardens were the primary terrain where they engaged the opportunities and challenges of nascent globalization. Agricultural changes and culinary cross-currents from the Gold Coast indicate that Africans engaged the Atlantic world not with passivity but as full partners with others on continents whose histories have enjoyed longer, and greater, scholarly attention. The most important seeds of change are not to be found in the DNA of crops and critters carried across the seas but instead in the creativity and innovation of the people who engaged the challenges and opportunities of the Atlantic World.

Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.

Go slow and have it all, with cooking that's affordable, healthy, comforting and convenient.

Slow Cooking is the perfect cookbook for nourishing friends and family with ease and style. Every recipe offers cooking methods for both slow cooker and stovetop or oven, so everyone can enjoy it. This style of cooking is designed to be 'set and forget', so it fits in around busy schedules.

Healthy and convenient don't always go together, but this is the best of both worlds. Help out the budget by braising cheaper cuts of meat to tender perfection, or use up a glut of veg in a warming winter soup. Double-up batches to make your money go further, and your week that much easier. Try a classic Beef burgundy or the Ultimate bolognese, plus a range of stews and curries, veg must-haves including two unstoppable dals, plus weekenders like a Duck and mushroom ragu or Persian lamb shanks.

Chapters include: soups, stews, casseroles, braises, weekend feasts and plenty of vegetable options.

You'll never be short of ideas to keep everyone healthy and well-fed, and you'll save a bit of precious time and money along the way too.