Beyond Baking is an evolution in pastry from award-winning pastry chef Philip Khoury – an exploration of how far baking can go when it’s guided by flavour, process, and purpose, rather than tradition alone.

These recipes are the result of years of rethinking everything – what gives structure, what builds richness, what creates lift and tenderness – without relying on eggs, dairy, or highly processed alternatives. Instead, they use familiar, natural ingredients to achieve results that feel completely fresh: croissants that shatter, cakes that stay tender for days, savoury pies that could hold their own in any bakery window.

Inside, you’ll find easier bakes like Peanut Butter Choc Chop Cookies and Light Fruit Cake, showstoppers like Pistachio and Raspberry Cream Dream and Muscovado Medovic and a dedicated chapter on laminated pastries featuring Croissants, Almond Pain au Chocolat, and other sweet risen treats like glazed Doughnuts and Pistachio Babka. The savoury chapter brings deeply satisfying options like Corn-ish Pasties, Sausy Roll and Nightshade Quiche, all made with technical care and zero shortcuts.

Foundational techniques are clearly explained in The Plantry, and select new recipes include QR code tutorials to walk you through every fold, mix, and proof. Whether you’re just beginning or looking to expand your craft, Beyond Baking invites you to look again at what baking can be when it’s not copying what came before, but creating what comes next.

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.

Partake in delicious drinks with this exquisite collection of curious cocktails inspired by the whimsical art of Edward Gorey.

Edward Gorey’s humorously macabre art has delighted readers for more than fifty years. From The Epiplectic Bicycle to The Gashlycrumb Tinies, Gorey’s work has gone on to inspire the likes of Tim Burton, Daniel Handler (Lemony Snicket), Jim Henson, and more.

In celebration of the 100th anniversary of Edward Gorey’s birth, and created in conjunction with his estate, Uneasy Elixirs presents a delectable collection of fifty Goreyesque potions, libations, nightcaps, and aperitifs. For the first time ever, fans will be able to enjoy cocktails inspired by Gorey's characters and settings, such as The Thumbfumble (inspired by The Curious Sofa), Miss Quartermourning’s Grief (inspired by The Other Statue), The B is for Basil Julep (inspired by The Gashlycrumb Tinies—yes, Gorey’s ghastly children get their tipples, too), and The Q.R.V. No. 222, as well as one of Gorey’s personal favorite concoctions. Illustrated with original art from the Gorey archives and with glorious photography of these curious cocktails, Uneasy Elixirs is the perfect gift for every tremulous tosspot and disquieted dipsomaniac who loves a slightly wicked spirit.

ORIGINAL RECIPES: Featuring original drinks inspired by Edward Gorey’s deliciously macabre illustrations, this book captures the wit and whimsy of Amphigorey, The Gashlycrumb Tinies, Elegant Enigmas, and more.

FIRST-TIME COLLABORATION: Created in collaboration with the Edward Gorey estate, this is first and only cocktail book based on Gorey’s stories and art.

GOREY ILLUSTRATIONS: Rare and unusual Gorey art, as well as Gorey favorites, illustrate this unique collection

What you eat has a direct effect on your health and well-being. The first four titles in this colourful series explore the value of eating a healthy diet. From succulent juices packed with vitamins and minerals to revitalise every part of your mind and body to speciality soups for every occasion - whether you need a warm pick-me-up or a summer snack. Ultimate Olive Oil provides a wealth of information on all the varieties of olive oils now available in the supermarkets and speciality shops and details hundreds of recipes in which the various olive oils are used.

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process. The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.

This entry in the Food Culture around the World series helps those in the United States understand the new immigrants from Central America who have brought their food cultures with them. Food Culture in Central America illustrates the unique foodways of the region in depth-and in English-for the first time. Important foods and ingredients, techniques, and lore associated with food preparation are surveyed. Typical meals eaten at home are presented, with attention to the cultural context in which those meals take place, including regional or national differences. The book also examines various meal settings-street vendors, modest comedors, and fancy restaurants. The role of food in common festivals and life cycle rituals is explored as well, including Christmas, Semana Santa, and Quincineras. Author Michael R. McDonald emphasizes the living process of "metatezation," referring to the use of the traditional metate, a stone platform used to grind ingredients, resulting in the unique flavors and textures of the cuisines. The process echoes the concept of "mestizaje," the intense hybrid mixture of identities throughout Latin America, which is also explained. Photographs Maps An extensive glossary A resource guide A selected bibliography to facilitate further research

Following on from Jeffrey Benson's first volume of travel diaries, One More for the Road, comes a second instalment, as one of the food and drink world's intrepid voyagers continues on his way. No Half Measures whisks the reader to the luxury resorts of the Indian Ocean, tasting cutting-edge cuisine and fine wines on five continents, and celebrates all the cultural diversity the world still has to offer.As before, Benson gives us both barrels of modern travel experience, the vintage and the vin ordinaire, the sublime and the ridiculous, in generous and richly evocative accounts of journeys among family and friends, wine students and superstar chefs. There are glorious gastronomic moments and glimpses of the splendour of the natural world, as well as comic interludes and the odd despairing grumble, all in the company of our witty and humane chaperone.Fasten your seat-belts: it's going to be a thoroughly enjoyable ride.

Set in McGregor in the Klein Karoo where she bakes bread in a wood-fired oven, this book reflects Hester’s intuitive feeling for the connections between the soul and food, particularly food that is prepared with care, according to traditional principles and methods.

Hester se Brood is infused with a fine sense of humour, helpful hints and mouth-watering recipes. It’s a book as irresistible as the smell of bread fresh from the oven.