People think of tripe as just another dreary post-war substitute for real food, one of the worst aspects of food rationing. But it has a long and glorious history as a staple of working-class diet in the industrial towns of Lancashire and northern England. It was never a new invention of the Industrial Revolution, but its cheapness and nutritional value gave it a new significance among cotton workers and other factory hands. All through Lancashire there arose large numbers of tripe dressers (often back-room businesses) and tripe restaurants (often of surprising ornateness and magnificence). All this disappeared with our growing affluence in the sixties and seventies and tripe is (almost) now restricted to chefs exploring the byways of butchery and to people with long memories. Of course, it was never specifically English: lots of other cultures embraced tripe cookery and made classics of the dish - not least the French (Tripes a la mode de Caen) and the Turkish market workers who still rejoice in tripe soup of a morning. Marjory Houlihan's charming and instructive book tells the story of tripe in Lancashire as well as giving recipes from around the world. It was first published in Bolton in 1988 but this is the first time it has been given national distribution. So that a fuller picture is available, we have also printed Roy Shipperbottom's essay on the tripe restaurants of Lancashire and Lynda Brown's essay on the cooking of cow's udder (elder) in the north country. We forget the richness of England's food history and food culture and this book, with others in 'The English Kitchen' series, goes some way to redress the balance.

A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.

This 'Seafood Cookbook' is a collection of one of the most celebrated cuisines. It presents a feast for the senses that mirrors the richness of the Sea. In Carol's mind an impressive dish is not one that is technically difficult to create or bizarre in its originality, it is one that looks good and tastes absolutely wonderful. Illustrated throughout in full colour.

This sparkling book was first published in France in 2005 and has been magnificently translated into English by the food writer and historian Giles MacDonogh. It is part cookery book, part dictionary and part cultural study of testicles: human and animal. Their culinary use is the bedrock, although it would be impossible to ignore the wider implications of these anatomical jewels. Blandine Vie has a delicious way with words, and delight in exploring the furthest corners of our vocabulary, both scurrilous and euphemistic. The book opens with a discussion of balls, of pairs, of virility and the general significance thereof; it then delves more deeply into the culinary use of testicles, in history and across cultures; there follows a recipe section that ranges the continents in search of good dishes, from lamb's fry with mushrooms, to balls with citrus fruit, to the criadillas beloved of bullfighters, and Potatoes Leontine, stuffed with cocks' stones. (There are, however, no recipes for cannibals.) To close, there is an extensive dictionary or glossary, drawing on many languages, which illustrates the linguistic richness that attaches to this part of the body. It is in this section particularly that the ingenuity and intelligence of the translator is on display as he converts the French original into something entirely accessible to the English reader.

Few foods have seen the spotlight in recent years as much as the coconut. Since lingering at the bottom of the fashionable fruit chart, the brown, hairy and difficult to crack contender has risen to the top, making up for what it lacks in looks by packing a nutritional punch. Hailed as one of the top superfoods of 2015, sales of coconut-based food have rocketed, its liquid form has even been referred to as an 'uniquely curative elixir' - indeed, the humble coconut is certainly having it's moment. Once confined to the filling of a Bounty bar, coconut now comes in an array of forms; Emily Jonzen arranges her book by texture and variety, with chapters divided into Milk & Water, Oil, Flour and Desiccated. Packed with an amazing range of recipes from savoury dishes such as Coconut-crusted Chicken or Stir-fried squid to sweet things such as Coconut Flour Pancakes and Coconut & Pistachio Brownies, Emily will have you going nuts over nature's finest and most versatile ingredient. The unassuming coconut is now taking its rightful place as the darling of the 'superfoods'.While they may not be much to look at, they are your best cooking companion - work these hairy wonder-fruits and reap the healthy benefits.

To keep within your budget, can be challenging in these days - especially if you like eating out. However, As Good As Eating Out ​ provides the perfect solution: make your own restaurant food at home. It's much more healthy and affordable.

In this cookbook you will find easy recipes for fast food favourites like chicken bites, fish and chips, hot dogs and boerewors rolls, pizza and pasta - and ice cream of course. And if you prefer a diet low in carbohydrates and sugar, even you are catered for. Start planning your menu: choose from soup, salads, wraps, nachos and tacos, stir fries, curries, steaks, bunny chow, lamb shanks and pork ribs to mention a few. And if you worry about basics like how to make pizza dough or pasta yourself, even these topics are catered for. End your menu with dessert, ranging from cheesecake and mousse to malva pudding and panna cotta.

You will eventually see: real restaurant can be affordable - at home.

Even if you like to cook, getting dinner on the table Monday to Friday can be a daily drag. But not any longer! Neven Maguire's fantastic new book will inspire you to create real, fast and delicious family food - all ready to eat in jig time. Chapters include 'Low and Slow' for when you have time to plan ahead, 'Cupboard's Bare' for when you don't; 'One-Pan Dinners' for quick and easy soups and stir fries and 'Supermarket Sweep' for when you can pick up an ingredient or two on your way home. This family-friendly, modern cookbook is packed with easy, everyday dinners to inspire you Monday to Friday! 'This is a fantastic book' Pat Kenny 'Fabulous' Carol Dooley, Saturday Live, Sunshine 106.8

Mushrooms are one of the most intriguing foods, and discoveries are still being made about their mysterious properties. Increasing number of varieties are available commercially and this inspiring new book explores the range of edible wild and cultivated mushrooms, and gives a fantastic collection of creative recipes to cook with them. A beautiful and informative portrait gallery of the different mushrooms offers culinary suggestions and ideas for making the most of each one. The delicious recipes are grouped seasonally, from Pulled Rabbit and Morel Ravioli or Chestnut Mushroom and Mousseron Tart to Kale and Shiitake Soup and a Gourmet Mushroom Burger.

There is nothing quite as pleasurable as a well-made, hot, aromatic cup of coffee. This book explores all aspects of coffee and coffee use, with clear, informative text and beautiful photographs throughout. It includes a fascinating discussion on the history of coffee drinking around the world, and an overview of all the roasts, grinds and blends available. It explains how to make the best-known coffee drinks, such as espresso and granita, and includes over 70 coffee recipes, such as Tiramisu, Coffee Coeurs a la Cre me, Mocha Sponge Cake and Cappuccino Torte. With over 750 glorious photographs, fascinating text and enticing recipes for all occasions, this is the book for every coffee-lover.

Our growing appetite for veg-focused and meat-free food requires recipes that are simple, practical and full of fantastic fresh ingredients; and award-winning food writer Sybil Kapoor has developed a collection of dishes to help us eat our fill. Bursting with clever ideas for great 'greens', from peas and new potatoes to scorzonera and oriental salad leaves, this book shows you how to make the most of your veg at its seasonal best. Covering favourite as well as unfamiliar ingredients, each featured veg is unraveled by Sybil's savvy notes on selecting, prepping and cooking. Delectable dishes showcasing the versatility of each ingredient will ensure these veggies regularly take centre stage on your plate. With ideas ranging from wild mushroom and barley risotto and salt-baked celeriac to carrot and cardamom cake and cucumber ice cream, you'll discover a range of recipes that will quickly become kitchen classics. Sybil has created the essential guide to amazing veg-based meals and sides. Simply Veg is simply perfect for the modern cook.

'What a gift The Joy of Food is. The recipes, the illustrations (which I want to frame), the knowledge are all, indeed, a total joy. Rory is a masterful teacher but it is his love of ingredients that will send you straight into the kitchen.' Yotam Ottolenghi This is the book Rory O'Connell was born to write. Not only a collection of good things to eat, showcasing the best of Irish seasonal produce from Rustic Chicken, Swiss Chard and Tarragon Tart to Blackberry and Sweet Geranium Posset, The Joy of Food is also a celebration of everything Rory is passionate about: first-rate ingredients, simple and respectful cooking techniques and the absolute pleasure that comes from enjoying and sharing the result. Accompanying the recipes are Rory's charming original illustrations and personal essays in praise of everything from hazelnuts to the humble hen. The Joy of Food is, quite simply, a book for every food lover's home. 'Take it from me, the foodie in your life with love it' Jenny Greene, 2FM 'The book is a hymn to flavour, sustainability, seasonality and the simple joy of appreciating good food' Clodagh Finn, Irish Examiner 'Rory O'Connell's new book, The Joy of Food, is so much more than a recipe book. It's a collection of beautiful essays and illustrations, and the sense of joy O'Connell takes form this time spent in the kitchen will leave you feeling uplifted and comforted.' Sarah Caden and Liadan Hynes, Sunday Independent Life Magazine 'The book is beautifully written. I love the illustrations. I love the recipes. It is like an absolute hug.' Claire McKenna, Alive and Kicking, Newstalk

M.F.K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most delicate and enigmatic of foods---the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared a la Rockefeller or au naturel--and of the pearls sometimes found therein--Fisher describes her mother's joy at encountering oyster loaf in a girls' dorm in he 1890's, recalls her own initiation into the "strange cold succulence" of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the "dreadful but exciting" life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose.

We've cut carbs from our diets, but are we any healthier? Recent research suggests not! Findings show that a diet featuring a moderate amount of carbs (around 50-55% of calories), rather than extremely low (below 40%) or high (over 60%) is the best for our long-term health and wellbeing, with either extreme said to negatively affect life expectancy. The Right Carb is a timely guide with an informative look at the importance of eating good carbs. With practical advice and tips, the book explains how eating the 'right' carbs are vital: providing energy, improving the health of the gut, digestion and mood as well as aiding sleep. It shows how to choose the right carbs as well as the best ways to prepare and cook them for maximum nutrition and minimum nutrient-loss. The book highlights that balance is key, with other food groups, such as good-quality plant proteins and the right fats, being equally important. Nicola Graimes celebrates the 'right' carbs, not only highlighting their numerous health attributes, but also their diversity and the enjoyment they give to our cooking and eating. Her book dispels many of the myths surrounding carbs, including which carbs are healthy and the ones to avoid. It also showcases the best ways to prepare and cook carbs for maximum nutrition and flavour. With over 50 delicious and vibrant recipes covering Breakfasts, Small Plates, Big Plates, Sides and Treats as well as easy-to-understand nutritional advice, the book provides the complete package to sensible right-carb eating for the long term and not a quick-fix diet. The Right Carb is a practical and inspirational approach to maintaining a healthy way of eating - it's time to revive our enjoyment of this valuable food group.

'If you think that Julie Jones's beautiful creations are beyond you, think again. This is as clear and approachable a cookbook as you could wish for. Jones shares all her tips and tricks as she gently walks you through ten different pastries and gorgeous recipes for sweet and savoury pies and tarts. It's worth buying the book for the chicken and chorizo pie recipe alone. Absolutely inspiring.' Diana Henry 'Julie Jones has a way with dough' Martha Stewart Magazine 'This really is a bible for baking' BBC Good Food Magazine A masterclass in preparing, baking and decorating pastry, from delicate tarts to comforting pies. Julie Jones is renowned for her highly decorative bakes packed with bold layers of flavour and texture. She is leading the pastry revival, believing that with a bit of patience and a love for food, anyone can create delicious, beautiful bakes. A comprehensive Pastry Recipes & Methods section guides you through 10 different types of pastry with step-by-step instructions. These include loved classics such as Shortcrust and Hot Water, as well as a versatile Vegan and Gluten-free, that can be swapped in or out of recipes with a helpful Alternative Pastry Key. Chapters include Fruit, Cream & Cheese, Nuts, Vegetables, Meat & Fish and Crunch & Crumb, featuring more than 50 sweet and savoury recipes ranging from a crowd-pleasing Vegetable Patch(work) Tart to stunning Vanilla Slices. Dive in and be inspired by Julie's delicate decorations and full-on flavours - these bakes are fun and achievable, with swaps and creativity encouraged.

A groundbreaking study that reveals how decades of misleading science and policy unjustly demonized the high-fat diet, which might actually be our healthiest option. For the past 60 years we have been told that a low-fat diet can protect against obesity, diabetes, and heart disease. Yet despite many of us taking this advice in the developed West, we are now in the midst of an obesity epidemic that is breeding serious health problems. Recent more rigorous scientific work has overturned some of the shoddier theories of earlier decades to demonstrate conclusively that we have been needlessly avoiding red meat, cheese, whole milk, and eggs for decades, and that we can now, guilt-free, welcome these delicious foods back into our lives.

A beautiful guide to creating tasty and hearty homemade risotto, with easy to follow steps, hints, and tips In this stylish guide to preparing the perfect risotto every time, you'll find basic information and easy-to-follow instructions, along with recipes for risottos with a range of flavorings: fruits and vegetables, fish and shellfish, and meat. Includes a conversion chart.

Pickling is more than a form of food preservation. It is also a way of turning mild-flavored vegetables and fruits into crunchy, tangy side dishes and intensely flavored condiments. In Pickling Everything, food preservation expert Leda Meredith covers the ins and outs of home pickling, explaining the differences between lacto-fermented probiotic pickles and vinegar-based pickling and how to pickle and can safely. In addition to favorites like cucumbers, green beans, and beets, she includes recipes for nuts, legumes, eggs, and meats, encouraging readers to try something new. The 80+ recipes include: Half Sours (deli dills) Tabasco-Style Hot Sauce 48-Hour Mixed Garden Pickles Spiced Pickled Plums Make the most of garden and farmers' market abundance, create fabulous gifts, and expand your pantry with the unique flavors of pickled foods.