A practical guide to finding and preparing food from hedgerows, parks, fields, woods, rivers and seashore. Aimed at the beginner, it also has a wealth of tips for the enthusiast, and, unlike other books on wild food, covers foraging in the urban environment as well as the countryside. The book shows the reader 'Where, How and When' to find the best edible berries, leaves, flowers, mushrooms, seaweed, shellfish and snails, with clear and full instructions on what is safe to eat. Foraging covers the 100 wild foods that are good to eat, fun to find, easy to identify - and will make a healthy difference to your diet and your bank balance. The book is organised by environment so when taking a walk, gardening, or having a day out you know how to gather a hedgerow harvest, a field feast, a seaside salad. Each entry features one species, and fully explains its looks, exactly where in the habitat it will be found, when it is ripe to eat, its alternative names, its history, how to harvest it, its culinary uses. There are full instructions too on preparation of each plant/fungi/animal, along with recipes for its use. Comfrey fritters, hazelnut pate, nettle beer,sorrel soup, dandelion coffee, blackberry jam....

Homer called it a divine substance. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates here, salt has shaped civilisation from the beginning, and its story is a glittering, often surprising part of the history of mankind. Wars have been fought over salt and, while salt taxes secured empires across Europe and Asia, they have also inspired revolution - Gandhi's salt march in 1930 began the overthrow of British rule in India.

From the rural Sichuan province where the last home-made soya sauce is made to the Cheshire brine springs that supplied salt around the globe, Mark Kurlansky has produced a kaleidoscope of world history, a multilayered masterpiece that blends political, commercial, scientific, religious and culinary records into a rich and memorable tale.

NEW YORK TIMES BESTSELLER • There’s something for everyone in these 125 easy, show-stopping recipes: fewer ingredients, foolproof meal-prepping, effortless entertaining, and everything in between, including vegan and vegetarian options!

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED AND FOOD NETWORK

“Those indulgent, comfort food-esque dishes [Tieghan is] known for aren’t going anywhere. . . . You’ll be hard-pressed to decide which one to make first.”—Food & Wine

We all want to make and serve our loved ones beautiful food—but we shouldn’t have to work so hard to do it. With Half Baked Harvest Super Simple, Tieghan Gerard has solved that problem.

On her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about Half Baked Harvest Cookbook and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot® or slow cooker recipes. Using the most important cooking basics, you’ll whip up everyday dishes like Cardamom Apple Fritters, Spinach and Artichoke Mac and Cheese, and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna.

Especially for home cooks who are pressed for time or just starting out, Half Baked Harvest Super Simple is your go-to for hassle-free meals that never sacrifice taste.

A culinary pioneer blends memoir with a joyful inquiry into the ingredients he uses and their origins-now in paperbackWhat goes into the making of a chef, a restaurant, a dish? And if good ingredients make a difference on the plate, what makes them good in the first place? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. "A locavore before the word existed" (New York Times), Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components-everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food, one that is adaptable to a wide range of cultural tastes and geographic conditions and reminds us to be glad we are alive.Along with these personal stories from a life in restaurants, Hoffman braids in passionately curious explorations into the cultural, historical, and botanical backstories of the foods we eat. Beginning with a spring maple sap run and ending with the late-season, frost-defying vegetables, he follows the progress of the seasons and their reflections in his greenmarket favorites, moving ingredient to ingredient through the bounty of the natural world. Hoffman meets with farmers and vendors and unravels the magic of what we eat, deepening every cook's appreciation for what's on their kitchen counter. What's Good? is a layered, insightful, and utterly enjoyable meal.

THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.

The first official book of its kind, DC Comics: The Official Gotham City Cocktail Book is the ultimate guide to crafting classic drinks inspired by the residents of Gotham City. Based on the colorful heroes, villains, and locations of Gotham City, this compendium of delectably enticing cocktails takes readers on a trip through the home of the Dark Knight. Featuring a collection of sophisticated libations, this unique book contains both alcoholic and nonalcoholic recipes, as well as a curated selection of tasteful bar bites to pair with the beverages. With drinks inspired by everyone from Batman himself to Poison Ivy, Commissioner Gordon, and the Joker, DC Comics: Batman: The Official Gotham City Cocktail Book includes step-by-step instructions and tips on how to craft the perfect cocktail, as well as beautiful full-color photography. A refined and elegant volume, this book is an essential addition to every fan's bar cart or bookshelf.

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.

Mochi -- the traditional Japanese treat made of chewy rice dough -- is a popular and versatile vehicle for all kinds of sweet and savory fillings, and easily molded into adorable shapes and characters that define Japan's culture of cuteness. Food writer Kaori Becker's easy-to-follow techniques for creating and cooking with mochi deliver the perfect mix of fun and tradition. Each colorful page brims with recipes for hand-pounded, steamed, and modern microwave mochi; fillings like rosewater, Nutella, black sesame, Oreo Cream Cheese, and Japanese plum wine; mochi-focused goodies like Bacon-Wrapped Mochi, Ozoni Soup, baked goods; and inspiration for shaping irresistibly charming mochi flowers, baby chicks, pandas, and more. Kawaii!!

First published in 1980, revised through further editions, this timeless classic bestseller will teach you everything you need to know about the preparation of food, advise on storing and freezing, and provide step-by-step guides to basic cooking methods, useful short cuts and serving suggestions. Although it is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations.

There is a wonderful selection of hors d’oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves. Each recipe is clearly laid out and is accompanied by useful information including kilojoule count per portions and whether the dish is suitable for freezing.

She cut processed and takeout foods from her diet and eliminated gluten, most grains, and sugar, all without sacrificing the flavours of the foods she loved, and quickly grew legions of fans as she shared her meal plans on InstantLoss.com. Armed with a collection of 125 delicious recipes for the Instant Pot, air fryer, and more, Brittany's new book shows how to make this a sustainable lifestyle with kid and family-friendly meals - from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves, and this cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

The award-winning million-copy seller. The book shows you how to tell the difference between the additives you need in food and wine and those you don't (after all, by no means the majority of additives are bad for you). when preservatives, colourings and flavourings have a place in our food GM foods - which issues should cause concern Additives in unexpected places - even in a glass of wine facts on pesticides, fertilizers, antibiotics and growth hormones

THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.

In this blistering memoir of his life in the baking business, Dean Brettschneider describes his journey from a small town baker's apprentice to Global Baker and the internationally successful entrepreneur he is today. Make no mistake -- this is not a book about baking. As we follow the interwoven arcs of Dean's career and personal life, his experience teaches us practical lessons on how to harness our passion to strategically improve ourselves and advance our careers. His revelations on entrepreneurship -- most notably how he founded Baker & Cook and transformed it from a neighbourhood bakery into a multi-national money-spinner in a matter of years -- give us a first row view of what goes into building a business from the ground up, including all of the pain and sacrifice that comes with it. Told in a refreshingly frank manner, Dean's story is sometimes shockingly direct, often hilarious, and always enlightening, leaving us with valuable astute insights into how to navigate the trials and tribulations of life in business.

Dining with Leaders, Rebels, Heroes and Outlaws is a marvelously funny journey into the gastronomic peccadilloes of the great, the good, and the not-so-good. Based on the findings of the British gastro-detective Fiona Ross, the Dining with Destiny series establishes a new genre: the food biography, with scandals, recipes, and their stories, allowing you to taste the culinary secret lives of presidents and prime ministers; dictators and revolutionaries; heroes and geniuses - and serve them up at your own dinner table. From Winston Churchill to Malcolm X, Golda Meir to Albert Einstein, and more, each of these figures took part in landmark historical and cultural events that have shaped and defined our way of life - but they also had to eat. Now it is time to look at their plates to discover what makes them a revolutionary, a hero, a rogue! Dining with Leaders, Rebels, Heroes and Outlaws lets you taste what's on Darwin's fork.