BOSH! are back with the ultimate money-saving, plant-based cookbook.

Number one Sunday Times bestselling authors Henry and Ian know how to make outrageously tasty, super satisfying food without breaking the bank. In BOSH! on a Budget, they share over 80 delicious and hearty recipes, proving once and for all that great tasting food doesn’t have to cost the earth.

If you’re looking to save a few pennies or even some serious dough, BOSH! have you covered. From Quick & Delish mid-week dinners to Big & Hearty comfort food; Breakfasts & Brunches that supercharge the family to unbelievably tasty Sweets & Treats, this book is full of perfect pocketfriendly plant-based deliciousness.

Packed with money-saving hacks and batch cooking tips and tricks, you’ll be a total pro at thrifty cooking in no time. Whether you’re living completely meat-free, or just looking to introduce more meat-, dairy- and egg-free meals into your week, this is the money-saving cookbook for you.

The Book of the Courtier, Baldassare Castiglione's classic account of Renaissance court life, offers profound insight into the refined behavior which defined the era's ruling class. The courtly customs and manners of Italy to a great extent characterized the Renaissance, which elevated art and expression to new heights. Baldassare Castiglione published this book with the intention of chronicling the manners, customs and traditions which underpinned how courtiers, nobles, and their servants, behaved. Although ostensibly a book of etiquette and good conduct, Castiglione's treatise carries enormous historical value. He derived his observations directly from the many gatherings and receptions conducted by society's elite. Conversations with the officials, diplomats and nobility of the era further enhanced the accuracy of this book, imbuing it with an authenticity seldom seen elsewhere.

In today's multicultural society we are increasingly likely to meet and become friends with people from different religious backgrounds, and to find ourselves attending an unfamiliar ceremony. When this happens, there can be few of us who know exactly what to expect, or are confident about how to behave.
This book will help you:
- to understand the backgrounds to the key festivals, ceremonies, and practices of the major world religions
- to participate in the main holidays and festivals of the different religious calendars
- to know what to expect and how to behave when invited to attend a Protestant, Catholic, Christian Orthodox, Jewish, Muslim, Hindu, Sikh, or Buddhist service
- to join in the family celebrations of friends from different backgrounds
Armed with this basic information, you will feel relaxed enough to enjoy the occasion-and perhaps inspired to discover more about the spiritual world view of another cultural tradition.
It is very easy to potentially give offence when you are unfamiliar with another's faith tradition. So here's some quick Top Tips:
1. Don't take alcohol to a Muslim celebration
2. Never point your feet at the Murti (sacred deity) in a Hindu Temple
3. Be prepared to stand for up to three hours at an Orthodox Christian wedding
4. Don't take flowers to a Jewish funeral
5. Keep your head covered at all times inside a Sikh Gurdwara (Temple)
6. Flowers are welcome at a Catholic or Protestant funeral
7. Be prepared to be gender segregated at a Muslim wedding
8. Cover your arms, legs and chest, but not your head, at a Buddhist Temple

"A unique look at a unique culture. If you're trying to figure the Japanese out, this book provides another important piece of the puzzle."--Terrie Lloyd, Founder & Publisher, Jap@n Inc.; CEO LINC Media, Tokyo In Japan: A Guide to Traditions, Customs and Etiquette veteran Japanologist Boye Lafayette De Mente unlocks the mysteries of "Kata"--the cultural forms that shape and define Japanese etiquette, character, and world view to this day. These forms are responsible for creating the unique traits and talents which distinguish the Japanese people. Kata governs virtually all interactions in Japan and remains the key to understanding Japanese customs, business etiquette, and daily communication. De Mente's 70 essays include: "The Art of Bowing" "The Importance of the Apology" "The Compulsion for Quality" "Exchanging Name Cards" "The Dangers of Speaking English" "The Ritual of Tea" In these short, clear essays, De Mente unravels the complexities of Japanese culture by exploring the origin, nature, use, and influence of Kata in Japanese life. By delving into Japanese history and the collective Japanese psyche, readers will experience the modern expressions of this ancient culture and specific way of thinking.

COOL DRINKS FOR HOT SUMMER DAYS With their thirst-quenching profile, crisp acidity, and vibrant fruit flavors, juicy summer cocktails are pure refreshment and just what we crave, whether lounging poolside or working the grill. And here, from expert mixologist and hospitality maven Nick Mautone, are over 45 no-fail recipes for the very best of them, from classics like the pina colada and the Tom Collins to the perfect margarita and a killer mojito. Includes cocktails with wine, like peach sangria, and even fruit-forward alcohol-free cocktails like virgin watermelon punch. Oh, and that world's best gin and tonic? The secret is ginger syrup.

Remarkable for its scope and erudition, Jorge Arditi's new study offers a fascinating history of mores from the High Middle Ages to the Enlightenment. Drawing on the pioneering ideas of Norbert Elias, Michel Foucault, and Pierre Bourdieu, Arditi examines the relationship between power and social practices and traces how power changes over time.
Analyzing courtesy manuals and etiquette books from the thirteenth to the eighteenth century, Arditi shows how the dominant classes of a society were able to create a system of social relations and put it into operation. The result was an infrastructure in which these classes could successfully exert power. He explores how the ecclesiastical authorities of the Middle Ages, the monarchies from the fifteenth through the seventeenth century, and the aristocracies during the early stages of modernity all forged their own codes of manners within the confines of another, dominant order. Arditi goes on to describe how each of these different groups, through the sustained deployment of their own forms of relating with one another, gradually moved into a position of dominance.

WHY GOOD MANNERS MATTER

Kay Plunkett-Hogge and Debora Robertson have honed their combined social wisdom into a warm and witty guide to navigating modern life with manners. They have done the fieldwork, made the mistakes and committed enough embarrassing faux pas for two lifetimes in the hope that you don't have to!

Their funny, frank handbook is the cheat sheet to every social situation -whether at home or work; public spaces and shops; births; weddings; holidays; eating out; how to party; digital decorum; office etiquette and even how to manage deaths and grief - this is your right-hand manual to styling out life with a modicum of grace.

Good manners are not about knowing what to wear for drinks at six, being pretentious or catching people out with some mysterious salad-fork-related regulation. In essence, modern manners are simply organised kindness, and Kay and Debora will show you how being in possession of them will enhance the quality of your everyday life and that of the people around you.

With illustrations by Denise Dorrance.

A humorous guide that features party-planning tips, delicious recipes, and loving homages to the beloved TV comedy series, Schitt's Creek. Dine, imbibe, and be blithesome in true Rose family fashion. Whether they're throwing ostentatious soirees or Valium-fueled tantrums, entertaining a crowd (and sometimes just Stevie) is what the Roses do best! Let their sagacious advice and biting wit wash over you with Fold In The Cheese: The Unofficial Schitt's Creek Guide to Splendiferous Entertaining. Recipes like "Cardamom Rose Cocktail", "Johnny's Hundred-Dollar Sliders", and "Chocolate Ganache Torte" will titillate taste buds while tips on how to put on a proper game night, host a holiday party, and even organize your own movie premiere will help to create a most consummate atmosphere for hosting. This illustrious tome gives you everything you need to create an event that's sure to be. . . memorable.

Make sure your culinary arts students are prepared for the real world! Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees. The book details the merger of a vocational education with a more cognitive education that prepares chefs to be more than mere cooking operatives, introducing educational concepts that establish the culinary arts as a discipline deserving of serious scholarly attention. Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is a first-hand account of efforts by the School of Culinary Arts and Food Technology to raise culinary arts education to the degree level as a remedy to the traditional formal education and training that have failed to prepare students for life in the real world. The book assembles a course of study that produces culinarians who are capable and responsible decision makers, ready to meet the challenges of operating a business while incorporating the values of food safety, customer care, ethics, and passion into the highest quality foodservice. Topics addressed in the book include: admission criteria teaching staff recruitment and development physical resources course management student guidance examinations and syllabuses course review and much more! Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is an important step in establishing the culinary arts as a viable curriculum in higher education. This book is essential for hotel school program directors and practitioners, researchers, academics, and students in the field of culinary arts.

An edition of Caxton's delightful Book of Curtesye, originally "printed at Westminster about 1477-8 A.D." As well as the usual instructions on good manners and behaviour (Lose not your gyrdel / sittyng at your mete - Don't undo your girdle at the table), this guide includes a charming and clearly heartfelt section advising which poets should be read, with Chaucer, Lydgate, Gower and Occleve being judged the finest and most important.

Celebrations that show your love Create beautiful memories for your family and friends by stopping to celebrate life's joyful moments. In this essential guide to entertaining, Katie Jacobs reveals her secrets for throwing fantastic parties for any occasion, from a casual backyard movie night to a lavish holiday party. Using Katie's inspiring ideas and make-ahead tips, you will be so organized that you can minimize the fuss, enjoy the time, and celebrate too! Brimming with creative party themes for every season, inspiring decor ideas, and delicious recipes, So Much to Celebrate is the perfect book for anyone who appreciates good times, good food, and good celebrations. Katie Jacobsis a stylist for Reese Witherspoon's lifestyle brand Draper James, Pottery Barn, and Beaufort Bonnet Company, among others. A fourth-generation Nashvillian, she's been featured in Martha Stewart Living, Southern Living Weddings, Nashville Lifestyles as well as on Inspired By This, Fashionable Hostess, and The Scout Guide. Katie is also a photographer, graphic designer, and foodie. Learn more on Katie's food and lifestyle blog, StylingMyEveryday.com.

After more than twenty years of running Barefoot Contessa, the acclaimed specialty food store, Ina Garten published her first collection of recipes. The Barefoot Contessa Cookbook was an overnight sensation, but it's the kind of success that can only be grounded in years of experience. In it, Ina shared her ideas for familiar food but with outstanding flavor and -- most important of all -- recipes that really work.

Now, with Barefoot Contessa Parties! Ina shares secrets she has gleaned from her years not only as a caterer but as a dedicated party giver. The keyword here is fun. Ina's parties are easy to prepare and fun for everyone, including the host. Forget those boring Saturday-night dinners that just won't end. With Ina's advice, you're certain to have all your friends saying, "Wasn't that fun!"

Ina has packed Barefoot Contessa Parties! with plans for pulling off parties like a pro, stories about her own parties, and tips on assembling food (rather than cooking everything) and organizing like a caterer. In the spring you can invite your friends to a party where they all make their own pizzas. Come summer, it's into the garden for a lunch with grilled lamb and pita sandwiches that guests assemble themselves. In the autumn, when it's not Thanksgiving, Ina roasts a fresh turkey, which her friends enjoy with popovers and a creamy spinach gratin. And on a snowy winter's day, everyone is invited for a lunch buffet with seafood chowder and butternut squash and apple soup.

Ever since Ina published her first book, people write, e-mail, and stop her on the street to say how much they love the food. She's reached new heights here with recipes like sour cream coffee cake--the ultimate breakfast treat. Salads? The red lettuce, balsamic onions, and blue cheese; Chinese chicken salad; and panzanella may be the best you've ever tasted. Filet of beef is easy to make for a fancy dinner with oh-so-good gorgonzola sauce, or sliced into sandwiches and served with lobster rolls for a Superbowl party. And fans of The Barefoot Contessa Cookbook will be delighted to find the recipe for the Lemon Cake they drooled over but only saw pictured, right here in this book.

With so many great ideas and recipes in these pages for you to use, your friends will start to wonder why your parties are always so much fun.