Originally published in 1916, this is a wonderfully detailed guide to the growing, cultivation, harvesting and use of every type of herb. Written with the intention of providing instruction to grow enough herbs to resell or use in medicine, this book is packed with information - all of it still practical and useful to today's grower. Content Include - Herb Collecting Generally - Herbs in the Various Systems of Medicine and the Herbalists, Ancient and Modern - Weed Collecting - Methods of Drying Herbs - Herb Growing - A Note on Intensive Culture - Herbalist Pharmacy and the Revival of the Domestic Still Room - List of Medical Plants Arranged Under their Natural Orders - Trees and Shrubs - Explanation of Medical Terms

At noma - four times named the world's best restaurant - every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma's extraordinary flavour profiles. Now Rene Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And - perhaps even more important - it shows how to use these game-changing pantry ingredients in 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it's about to be taken to a whole new level.

Let's face it--when it comes to eating chicken, most people prefer white meat over dark meat, Delicious, lean, quick-cooking, and the perfect match for endless flavor combinations, it has become a staple in our diets over the past two decades. But just how many different ways can you cook chicken breast, you might ask? With The New Chicken Breast Cookbook, three hundred and fifty to be exact Food columnist and cookbook author Diane Rozas has filled this book with a collection of recipes that no cook should be without. Whether it is a simple dish for two or a gourmet feast, The New Chicken Breast Cookbook offers a wide range of recipes that will soon land on your 'favorites' list. In addition to the full-flavored, lower-calorie, higher-protein recipes, The New Chicken Cookbook also includes great resources such as 'Advice from the Butcher, ' 'Chicken Breast Specifics, ' 'Terms and Techniques' and 'Tools of the Trade.' Stuffed with recipes in chapters that focus on the way we eat, the way we cook, and choices for every occasion, this is the ultimate cookbook on the fairest part of the fowl.

Originally published in 1936, by the celebrated writer Eleanour Sinclair Rohde, this book treats the subject of herbs, 'chiefly with a view to the making of a herb garden and the use of herbs for decorative effect in th flower garden'. This book covers the uses and the cultivation of herbs in exhaustive detail and is still of great practical use today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Hesperides Press are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: The Charm of Herb Gardens - Rosemary - Lavender Lore - Sages of Virtue - The Bergamots - Paths of Thyme - A Collection of Marjorams - Stately Herbs - Kitchen and Salad Herbs - Bitter Herbs - Some Herbs Used in Medicine and Magic - The Making of a Herb Garden and Some Recipes

If you've never tried mangoes, you're in for a treat. Not only are mangoes light, delicious, and juicy, they go with anything from grilled pork chops to ice cream. Discover mouth-watering recipes that feature mangoes in salads, meat and seafood dishes, desserts, drinks, and even salsas and chutneys. An appealing blend of Asian, Mexican, Indian, and American recipes awaits! One taste and you'll know why the mango is called the "king of fruits."

But much more than a book of easy-to-make recipes, The Mongo Mango Cookbook is also a compendium of mango history, legend, literature, and lore that includes lists of current cultivars and mango-growing countries, information on nurseries and garden clubs around Florida, and a list of mango festivals around the globe.

The potato has gone gourmet, with a healthy twist! Here are a hundred diverse, exciting yet nutritionally-sound recipes for turning the world's most popular vegetable into a satisfying light meal. Hungry for a different taste? Choose from the Chicken Tarragon Stuffed SPud, Chili Bowl Spud, Ham Quiche Spud, the Pizza Potato and many more to satisfy that appetite. High in vitamins, minerals and fiber, lower in cholesterol, these one-dish meals can be simple or elaborate, economical or extravagant, sinfully indulgent with an eye on what's good for you. For a fresh new kind of meal sure to tickle your palate without giving you a gut, start stuffing spuds!

Brunch should evoke a sense of pleasure and relaxation - and perhaps also the temptation to try something new. Food writer and broadcaster Ghillie Basan offers 50 recipes in seven themed sections: brunch in a bowl, brunch with eggs, brunch on bread, baked potato brunch, sweet-tooth brunch and boozy brunch. Featuring Scottish ingredients in traditional recipes as well as imaginative combinations - from herring in oatmeal with creamy scrambled eggs and cranachan smoothie to pancetta scallops with Caesar salad bruschetta and bacon butties with honey gooseberries - this little book is the perfect inspiration for those days when time is more generous and food less rushed.

Originally published in the 1930s, this book is a detailed guide to the cultivation and use of herbs, for both medicinal and culinary purposes. Full of useful information and instruction, this book is still of great practical use to today's reader. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Hesperides Press are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Early Periods and Designs of the Herb Garden - Colonial Gardens - A Garden of Wild Herbs - A Few Important Herb Families and Their Genera - Doctrine of Signatures - Medicinal Herbs - General Horticultural Directions for Herb Gardens - Commercial Growing of Herbs - Drying and Curing Herbs - Uses of a Herb Garden - Herbs as a Cottage Industry - Cooking With Herbs - Check List of Herbs for Modern Gardens

Britain has the perfect climate for growing the best-flavoured soft and stone fruits in the world, but there is more versatility to these summer delights than a bowl of strawberries and cream for dessert. Clare Ferguson offers a selection of recipes - both sweet and savoury - to make the best use of your strawberries, raspberries, currants, blackberries, gooseberries, plums and cherries. Try giving your Sunday roast a lift with Strawberry and Chilli Salsa, tempt your children to eat their fruit with frothy Raspberry Floats, start your day with Blackberry, Orange and Hazelnut Muffins, or dazzle your friends with a serving of Redcurrants with Rosy rack of Lamb.

This practical pocket guide includes 194 edible fruits, nuts and seeds, flowers, greens and vegetables, herbs, roots, whole plants, fungi, seaweeds and shellfish that you can forage in the UK and Europe.

Each species account includes accurate artworks and concise descriptions outlining essential details to help you identify species in the field, as well as information on where you can find species and helpful tips on how to cook and bake with the food you forage.

The author's introduction offers practical advice on foraging safely and legally and outlines how to prepare and preserve your foraged foods, including making mead and jam, drying herbs, storing mushrooms for later use and how to safely prepare foraged shellfish. The helpful fold-out poster shows common edible species grouped by season and by habitat.

To ensure every meal gives you the best in vitamins and minerals, ingredients should be eaten in tune with the seasons. This book has over 40 recipes especially which capitalize on seasonally available ingredients - each with something extra to highlight the fullest flavours.

In the first of an exciting new "River Cottage Handbook" series, mycologist John Wright explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. He takes us through the 72 species we are most likely to come across during forays in Britain's forests and clearings: old friends the Chanterelle and Cep, as well as a whole colourful host of more unfamiliar names - edible species including the Velvet Shank, the Horn of Plenty, the Amethyst Deceiver, the Giant Puffball and the Chicken in the Woods, and poisonous types such as the Sickener, the Death Cap and the Destroying Angel.The handbook is completed by more than 30 simple and delicious mushroom recipes from the River Cottage team. With colour photographs throughout, line drawings, a user-friendly Key and an introduction by Hugh Fearnley-Whittingstall, "The River Cottage Mushroom Handbook" is a comprehensive and collectable guide, destined to be an indispensable household reference.