The Curry Guy aka Dan Toombs is back, and this time he is taking on Thai takeaway and restaurant favourites.

Dan has spent over two decades working with chefs and eateries to research and create recipes that taste just like the takeaway. Thai cuisine is known for its light dishes that are packed with diverse flavours and textures, and which make the most of a fine balance of sour, sweet and salt. In The Curry Guy Thai, Dan offers up his own versions of those much-loved dishes, including beef massaman curry, red duck curry, pad Thai, fishcakes and summer rolls. With over over 100 recipes, beautiful colour photography throughout, plus store cupboard tips and advice, you'll learn how to create your own classic dishes at home.

From biscotti to limoncello, the world's love affair with Italian delis goes back many years.

The Italians have taken the very best of Italian produce all over the world. From Hong Kong to London, Sydney to Brooklyn, people everywhere have access to a treasure trove of ingredients through Italian delicatessens.

Theo Randall's Italian Deli Cookbook showcases delicious family recipes using favourite ingredients. Easily accessible in supermarkets now too, and worth paying a little extra for the very best, these are transformative ingredients that can make for easy lunches and suppers, or dinner party centrepieces.

With 100 recipes using cured meats, smoked fish, jarred vegetables, vinegars, olives, pasta, pulses, cheeses and wine, stunning photography throughout, and original, simple recipes, as well as a directory of classic delicatessens worldwide, elevate your cooking the easy way with the expert guidance of world-renowned chef Theo Randall.

tobermory: tobar mhoire - well of Mary - site of an early Christian settlement on the Isle of Mull, the vibrant and picturesque town in whose bay a galleon of the Spanish Armada sank, said to be carrying untold treasures which have yet to be recovered. teuchter: disparaging or contemptuous term for a Highlander, esp a Gaelic speaker or anyone from the north. Peter Macnab was reared on Mull, as was his father, and his grandfather before him. In this book he provides a revealing account of life on Mull during the first quarter of the 20th century, focusing especially on the years of World War 1. This enthralling social history of the island is set against Peter Macnab's early years as son of the governor of Mull Poorhouse, one of the last in the Hebrides, and is illustrated throughout by photographs from his exceptional collection. Peter Macnab's 'fisherman's yarns' and other personal reminiscences are told delightfully by a born storyteller. This latest work from the author of a number of books about the island, including the standard study of Mull and Iona, reveals his unparalleled knowledge of, and deep felling for, Mull and its people. Despite his long career with the Clydesdale Bank, first in Tobermory and later on the mainland, Peter, now 94, remains a teuchter at heart, proud of his island heritage.

Many Americans have their choice of international cuisines when eating out, and ethnic ingredients and produce are easier to find locally for cooking at home. Interest in the foods, food history, and eating culture of other countries has grown exponentially as well. What more accessible way is there to learn about a culture than how its people satisfy and glorify a basic human need? The Food Culture around the World series offers individual volumes on a country or regional cuisine for which information is most in demand. These are ideal for country studies for student assignments and for enhancing a foodie's cultural knowledge. All are authored by food historians specializing in the country or region's cuisine. Each volume is arranged topically or by group, with chapter essays that analyze the role food and food rituals play in the culture and society.

Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan era. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or "course." Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!

Succulents, especially cacti, are the current focus of serious ecological studies but also the darlings of designers and style influencers. Their endearing, characterful looks have given them the status of trendy ‘plant pets’. But succulentomania is not new. While these plants have always been part of the landscape in the dry vastnesses of the Americas, Australia and Africa, curiosities such as furry-flowered stapeliads and euphorbias like snakes were a source of fascination for early European plant collectors – and in eighteenth-century Bavaria a prosperous apothecary grew an ‘American aloe’ that astounded all who saw it. This apothecary, Johann Wilhelm Weinmann, was the mastermind behind a groundbreaking book in which he aimed to include thousands of plants from all over the world, describing their individual characteristics and commissioning magnificent colour illustrations of each specimen. The succulents he featured are reproduced here in all their splendour. We may no longer look to them to treat gangrene, manufacture glass or disperse kidney stones, but succulents are proving of great interest to modern medicine and agriculture, and we can marvel at them afresh not only as wonders of nature but also as works of art.

Start embroidering your own clothes with inspiration from Connie's book full of detailed embroidery projects that will have you captivated by the technique of free-motion embroidery. Starting with simple ideas that can be done in an afternoon to get you warmed up, and moving onto more complex, detailed projects that will keep you busy for weeks! Finished pieces like tops, denim and accessories will inspire you to start decorating your own clothes and fill your wardrobe with totally unique, upcycled pieces that no one else owns. The book is split into four parts, each with a range of embroidery projects to get you inspired to either patch up that old top with a hole or stain, or create something outstanding on that staple denim jacket you've been wanting to customise for ages - Don't throw away something just because it's no longer new! The book will cover all skill levels - from easy patches using straight lines, to big pieces with lots of colour and shading for maximum impact and detail! There's something for everyone to start with before challenging yourself and progressing onto more advanced designs. Each project will contain beautiful imagery of the design process from start to finish, showing how an embroidered garment is created from the initial thought processes and drawing stages, right through to the stitching techniques and the finished pieces.