Go slow and have it all, with cooking that's affordable, healthy, comforting and convenient.

Slow Cooking is the perfect cookbook for nourishing friends and family with ease and style. Every recipe offers cooking methods for both slow cooker and stovetop or oven, so everyone can enjoy it. This style of cooking is designed to be 'set and forget', so it fits in around busy schedules.

Healthy and convenient don't always go together, but this is the best of both worlds. Help out the budget by braising cheaper cuts of meat to tender perfection, or use up a glut of veg in a warming winter soup. Double-up batches to make your money go further, and your week that much easier. Try a classic Beef burgundy or the Ultimate bolognese, plus a range of stews and curries, veg must-haves including two unstoppable dals, plus weekenders like a Duck and mushroom ragu or Persian lamb shanks.

Chapters include: soups, stews, casseroles, braises, weekend feasts and plenty of vegetable options.

You'll never be short of ideas to keep everyone healthy and well-fed, and you'll save a bit of precious time and money along the way too.

WINNER OF THE FORTNUM & MASON DEBUT FOOD BOOK AWARD 2021 WINNER OF 2021 LAKELAND BOOK OF THE YEAR 'Extraordinary. Vivid, irreverent, heartbreaking.' NIGEL SLATER 'So funny and so delicious. I could eat it.' DAWN O'PORTER 'Delicious.' THE OBSERVER From an early age, Grace Dent was hungry. As a little girl growing up in Currock, Carlisle, she yearned to be something bigger, to go somewhere better. Hungry traces her story from growing up eating beige food to becoming one of Britain's best-loved food writers. It's also everyone's story - from cheese and pineapple hedgehogs and treats with your nan, to the exquisite joy of a chip butty covered in vinegar and too much salt in the school canteen on a grey day. And the Cadbury's Fruit & Nut from a hospital vending machine that tells a loved one you really care. Grace's snapshot of how we have lived, laughed and eaten over the past 40 years reveals the central role food plays in either bringing us together or driving us apart - from toasting a large glass of warm Merlot to grimly polishing off a wilted salad. Heartfelt, witty and joyous, Hungry shows us what we've always known to be true. Food, friends and family are the indispensable ingredients of a life well lived.

Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and "stuff," and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.

Easy to make and always delicious – everybody loves brownies and blondies.

Whether you’re looking for fudgy, gooey, squidgy or rich, there’s something for every mood with these playful and indulgent recipes – you’ll find brownies such as Triple Choc, Marbled Cheesecake or Sour Cherry and Almond, and blondies such as White Chocolate and Cardamom, Pandan and Coconut or Tahini Brown Butter. Each batch is designed with simplicity in mind and, throughout, there are the classics that are classic for a reason, as well as new and exciting flavour combinations.

With clear, concise steps and eye-catching photography alongside, this fun and flavoursome collection of treats is perfect for sweet-tooth bakers everywhere.

Named a Favorite Book for Southerners in 2020 by Garden & Gun "Donovan is such a vivid writer-smart, raunchy, vulnerable and funny- that if her vaunted caramel cakes and sugar pies are half as good as her prose, well, I'd be open to even giving that signature buttermilk whipped cream she tops her desserts with a try."-Maureen Corrigan, NPR Noted chef and James Beard Award-winning essayist Lisa Donovan helped establish some of the South's most important kitchens, and her pastry work is at the forefront of a resurgence in traditional desserts. Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. At one of her career peaks, she made the perfect dessert at a celebration for food-world goddess Diana Kennedy. When Kennedy asked why she had not heard of her, Donovan said she did not know. "I do," Kennedy said, "Stop letting men tell your story." OUR LADY OF PERPETUAL HUNGER is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her. Her family's matriarchs found strength and passion through food, and they inspired Donovan's accomplished career. Donovan's love language is hospitality, and she wants to welcome everyone to the table of good food and fairness. Donovan herself had been told at every juncture that she wasn't enough: she came from a struggling southern family that felt ashamed of its own mixed race heritage and whose elders diminished their women. She survived abuse and assault as a young mother. But Donovan's salvations were food, self-reliance, and the network of women in food who stood by her. In the school of the late John Egerton, OUR LADY OF PERPETUAL HUNGER is an unforgettable Southern journey of class, gender, and race as told at table.

The historical study of food, culture, and society has become established within the academy based on a generation of high-quality scholarship. Following the foundational work of the French Annales school, the International Committee for the Research into European Food History and the Institut Europeen d'Histoire et des Cultures de l'Alimentation have conducted wide-ranging research, particularly on the changes brought about by culinary modernization. In the United States, the ascendancy of cultural history in the 1990s encouraged young scholars to write dissertations on food-related topics. Despite the existence of at least four major scholarly journals focused on food, the field still lacks a solid foundation of historiographical writing. As a result, innovative early approaches to commodity chains, ethnic identities, and culinary transformation have become repetitive. Meanwhile, scholars are often unaware of relevant literature when it does not directly relate to their particular national and chronological focus. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries, while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five basic sections: historiography and disciplinary approaches as well as the production, circulation, and consumption of food. Chapters on historiography examine the French Annales school, political history, the cultural turn, labor, and public history. Disciplinary methods that have contributed significantly to the history of food including anthropology, sociology, geography, the emerging Critical Nutrition Studies. The final chapter in this section explores the uses of food in the classroom. The production section encompasses agriculture, pastoralism, and the environment; using cookbooks as historical documents; food and empire; industrial foods; and fast food. Circulation is examined through the lenses of human mobility, chronological frames, and food regimes, along with case studies of the medieval spice trade, the Columbian exchange, and modern culinary tourism. Finally, the consumption section focuses on communities that arise through the sharing of food, including religion, race and ethnicity, national cuisines, and social movements.

A fascinating survey of American food trends that highlights the key inventions, brands, restaurant chains, and individuals that shaped the American diet and palate in the 20th century. In the United States today, how and what we eat-with all of its myriad ethnic varieties and endless choices-is firmly entrenched in every part of our culture. The American diet underwent constant evolution throughout the 20th century, starting from the meat-and-potatoes fare of the early-20th century and maturing into a culture that embraced the cuisines of immigrant populations, fast-food chains, health fads, and emerging gourmet tastes. Societal changes moved women out of the kitchen and into the workforce, spawning the invention of convenience foods and time-saving kitchen appliances. American Food by the Decades is an entertaining chronological survey of food trends in the United States during the 20th century. The book is organized by decades to illustrate how changes in society directly influenced dietary and dining habits as they emerged over the last 100 years. Detailed encyclopedic entries provide fascinating glimpses into history by telling the true stories behind the foods, restaurants, grocery stores, and cooking trends of the previous century. Over 250 encyclopedic entries on the most prominent influences in American food during the 20th century Contains 10 recipes, each emblematic of a particular decade Over 15 sidebars with additional feature information Chronologically presents popular foods of the 20th century in the United States, with each of the ten chapters representing a decade Each chapter provides a "For Further Exploration" bibliography section

Farmers markets are much more than places to buy produce. According to advocates for sustainable food systems, they are also places to "vote with your fork" for environmental protection, vibrant communities, and strong local economies. Farmers markets have become essential to the movement for food-system reform and are a shining example of a growing green economy where consumers can shop their way to social change.
"Black, White, and Green" brings new energy to this topic by exploring dimensions of race and class as they relate to farmers markets and the green economy. With a focus on two Bay Area markets--one in the primarily white neighborhood of North Berkeley, and the other in largely black West Oakland--Alison Hope Alkon investigates the possibilities for social and environmental change embodied by farmers markets and the green economy.
Drawing on ethnographic and historical sources, Alkon describes the meanings that farmers market managers, vendors, and consumers attribute to the buying and selling of local organic food, and the ways that those meanings are raced and classed. She mobilizes this research to understand how the green economy fosters visions of social change that are compatible with economic growth while marginalizing those that are not.
"Black, White, and Green" is one of the first books to carefully theorize the green economy, to examine the racial dynamics of food politics, and to approach issues of food access from an environmental-justice perspective. In a practical sense, Alkon offers an empathetic critique of a newly popular strategy for social change, highlighting both its strengths and limitations.

This book presents research findings about 50 foods that are commonly touted as healthy and educates readers about the medical problems they purportedly alleviate or help prevent. It is always in the best interest of those who market foods to make grandiose claims regarding their nutritional value, regardless of whether actual scientific proof exists to support such a claim. Even diligent and educated consumers often have difficulty discerning facts from mere theory or pure marketing hype. As the incidence of childhood obesity in the United States continues to increase at an alarming rate and food costs skyrocket, this book arrives at a perfect time for health-conscious consumers, providing an authoritative reference for anyone looking to make wise eating decisions at home, work, school, or in restaurants. Healthy Foods: Fact versus Fiction is the result of a collaborative effort between a medical doctor and an award-winning journalist and author on nutrition. This book provides actual research findings to shed light on the true benefits of the most popular health foods-and in some cases, debunk misconceptions surrounding certain foods. Includes 50 topics covering the most popular health foods, such as blueberries, buckwheat, and capers Comprises the exhaustive research of a physician and an acclaimed independent scholar and writer 50 photographs are provided to illustrate each type of food A glossary containing hundreds of entries explains common terms such as "protein" and "antioxidant" as well as medical terminology like "gastric dysrhythmia"

Vincent Yeow Lim (aka DimSimLim), also known as the ‘Wolf of Wok Street’, has earned international acclaim for his exceptional wok cooking, amassing over 4 million followers across TikTok, Instagram, Facebook, and YouTube. In his debut cookbook, The Wolf of Wok Street, Vincent presents over 80 authentic recipes that bring his renowned Southeast Asian cuisine to your kitchen.

From Small Eats like Xiao Long Bao and Prawn Toasts to comforting soups such as Bak Kut Teh and Hot and Sour Soup, every dish is crafted to deliver restaurant-quality results using genuine ingredients. The book also features vibrant rice and noodle dishes like Hong Kong Style Beef Fried Rice and Char Kway Teow, alongside a variety of poultry, beef, lamb, pork, seafood, and vegetable recipes.

Vincent’s comprehensive guide ensures that you can achieve truly authentic and delicious wok cooking, perfect for any meal or occasion.

Catfish Dream centers around the experiences, family, and struggles of Ed Scott Jr. (born in 1922), a prolific farmer in the Mississippi Delta and the first ever nonwhite owner and operator of a catfish plant in the nation. Both directly and indirectly, the economic and political realities of food and subsistence affect the everyday lives of Delta farmers and the people there. Ed's own father, Edward Sr., was a former sharecropper turned landowner who was one of the first black men to grow rice in the state. Ed carries this mantle forth with his soybean and rice farming and later with his catfish operation, which fed the black community both physically and symbolically. He provides an example for economic mobility and activism in a region of the country that is one of the nation's poorest and has one of the most drastic disparities in education and opportunity, a situation especially true for the Delta's vast African American population. With Catfish Dream Julian Rankin provides a fascinating portrait of a place through his intimate biography of Scott, a hero at once so typical and so exceptional in his community.

In Creole Italian, Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows these immigrants from their first impressions on Louisiana food culture in the mid-1830s and along their path until the 1970s. Each chapter touches on events that involved Sicilian immigrants and the relevancy of their lives and impact on New Orleans. Sicilian immigrants cut sugarcane, sold groceries, ran truck farms, operated bars and restaurants, and manufactured pasta. Citing these cultural confluences, Nystrom posits that the significance of Sicilian influence on New Orleans foodways traditionally has been undervalued and instead should be included, along with African, French, and Spanish cuisine, in the broad definition of "creole." Creole Italian chronicles how the business of food, broadly conceived, dictated the reasoning, means, and outcomes for a large portion of the nearly forty thousand Sicilian immigrants who entered America through the port of New Orleans in the nineteenth and early-twentieth centuries and how their actions and those of their descendants helped shape the food town we know today.

Recent years have seen dramatic changes to the events industry. The influence of social media and global communications technology, increased focus on environmental sustainably and social responsibility, and changes to the economic and cultural landscape have driven rapid expansion and increased competition. Special Events: Creating and Sustaining a New World for Celebration has been the event planner's essential guide for three decades, providing comprehensive coverage of the theory, concepts and practice of event management. The new Eighth Edition continues to be the definitive guide for creating, organizing, promoting, and managing special events of all kinds. Authors, Seungwon "Shawn" Lee and Joe Goldblatt, internationally-recognized leaders and educators in the industry, guide readers through all the aspects of professional event planning with their broad understanding of diverse cultures and business sectors. This definitive resource enables current and future event leaders to stretch the boundaries of the profession and meaningfully impact individuals, organizations, and cultures around the globe. Global case studies of high-profile events, such as the PyeongChang Winter Olympic Games and Norway's Constitution Day annual event, complement discussions of contemporary issues surrounding safety, security, and risk management. Each chapter includes "Ecologic," "Techview," and/or "Secureview," mini-case studies, a glossary of terms, plentiful charts, graphs, and illustrations, and links to additional online resources.

Curl up with the perfect cosy, comforting Christmas romance.When Beth Brown loses her job and her boyfriend in the space of twenty-four hours, she thinks life can't get any worse. That's until she finds herself in the depths of the English countryside working for chef, Rocco di Castri. Not only does she have to deal with his legendary moods, but she's also expected to get his chaotic schedule and workload in check, all while she's nursing a broken heart. It's not long before Rocco's idyllic home starts to work its magic and soon she sees a softer side to her boss too. And as the festive season approaches, Beth dares to look forward to everything the perfect country Christmas has to offer - and perhaps some romance of her own. Until news of an unexpected proposal threatens to put pay to all Beth's plans. Will Beth get her happily-ever-after? Maybe, this Christmas... A festive gem from Jill Steeples, perfect for fans of Cathy Bramley, Heidi Swain and Julie Houston. Please note this title was previously published as Christmas at Whitefriars. What readers say about Jill Steeples: 'I thoroughly enjoyed this book from the very first page to the very last. A really great winter read, warm and cosy throughout. A very easy to rate 5 stars.' 'A brilliant story with all the right ingredients. Love laughter tears and smiles.' 'A feel-good story full of laughs, romance and caring with a few surprises along the way. This book is just what you need when the sun is shining on a chilly spring day.' 'Jill Steeples writing has a nice fast pace and a great easy flow. I love the feelgood factor of her stories. They always manage to put a big smile on my face.'