Cookery expert Marguerite Patten and nutritionist Jeannette Ewin tell you everything you need to know about eating for a healthy gut. Includes information about a wide range of gut problems, practical advice on the best food choices and 60 healthy gut recipes. This invaluable new collaboration between favourite British cookery expert Marguerite Patten and nutritional scientist Jeannette Ewin, authors of the bestselling Eat to Beat Arthritis, takes a look at how diet and nutrition are key factors in creating and maintaining good gut health. Gut disorders such as IBS and Crohn's disease, as well as more general complaints such as constipation are on the increase. Many of these conditions are due to, or exacerbated by, poor nutrition. Marguerite Patten, in her introduction, describes her own recent experience of the highly common condition, IBS. She offers 60 delicious recipes that show you how to create tasty and nutritious meals following the nutritional guidelines to ease such digestive disorders. Jeannette Ewin gives invaluable advice on nutrition for a healthy gut, an explanation of how and why things go wrong and information on self-treatment using probiotics and how medications can affect the gut.

Freshly jacketed massmarket edition of this bestselling guide to beating arthritis through nutrition. With over 60 delicious recipes from cook Marguerite Patten, who completely eased her own painful arthritic symptoms through diet, and a comprehensive self-treatment plan from nutritionist Jeannette Ewin. Marguerite Patten suffered from crippling arthritis, but was completely eased of her painful symptoms after following Giraud Campbell's original classic arthritis diet, The New Doctor's Proven Home Cure for Arthritis. However, as a cook she found the recipes impractical and often unpalatable- so she set about creating a whole new set of easy to prepare, good to eat, arthritis-beating recipes. The 60 delicious recipes are accompanied by a nutritional plan devised by Harvard medical School trained nutrition expert and author Jeannette Ewin

Marguerite Patten, doyenne of British cookery shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups. Home preserving is Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as Piccalilli, Ginger Marmalade and Rose Petal Jam but also more unusual classics from around the world, such as Quince Cheese and Hot Pepper Jelly. Take advantage of the seasons and their glut of fruits and vegetables or go hedgerow foraging to make traditional and tasty home preserves under the expert guidance of Britain's best loved cookery writer.

Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. Because the method seals in flavour, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today's cooks.

A practical and lighthearted collection of 20 new recipes that make use of the world's most famous brand of tinned meat If all the cans of Spam ever eaten were placed end to end, they would circle the globe ten times. Residents of Hawaii eat an average of 4 cans of Spam per person each year--more than any other place on earth! It's retro, it's fun, and it's about lunchmeat! Just think of how many friends you could give this to! And be sure to keep a copy for yourself, because you don't want to miss out on the fun, the lively anecdotes, and the merry memories of Spam dinners. From the giant Spam can on a building to the fastest Spam can on earth (it's a car) to the hilarious Spam song intoned by the Monty Python troupe, this is an irresistible treat. Packed with drawings and photos from the nostalgic to the wacky, featuring 20 recipes that will redefine your idea of the Spam meal, this scrapbook of Spam treasures is one delicious treat!

2015 would have been the year the redoubtable Marguerite Patten celebrated her 100th birthday. Sadly, she died on the 4th June 2015, just five months short of her birthday. In her honour, Grub Street is reissuing a new edition of the first book we published by Marguerite back in 1999, her comprehensive Century of British Cooking. In this book, each chapter covers one decade of the 20th century giving both history and recipes. The entire book is illustrated throughout in colour and black and white. Marguerite Patten OBE wrote over 170 cookery books, sales of which amount to over 16 million worldwide. Her long and distinguished career, which began before the war, included regular appearances on radio and television, live and televised cookery demonstrations, lectures as well as extensive journalism and authorship of books and cookery cards. Marguerite was one of Britain's best known and loved cookery writers and has often been described as England's Cookery Queen. Ainsley Harriott dubbed her "the cookery icon of our times". Her Century of British Cooking pulls together her life's work, with over 200 recipes and is truly an important work of culinary history.

Gathering family and friends around the Sunday lunch table, to share delicious home-cooked food, should be a joyful experience. Doyenne of home economists, Marguerite Patten's book provides fail-safe advice, not only for serving up the favourite Sunday roast with ease, but with a host of other tried-and-tested ideas incuding those for the non-meat eaters. Delicious puddings, imaginative vegetable dishes, plan-ahead starters and much more are all included written in her much appreciated authoritative style.

Marguerite Patten, during a long lifetime in the kitchen until her death at the age of 99 in 2015, was the doyenne of British cookery. She began her cookery career as a Home Economist for the Ministry of Food, hence many, many decades of experience went in to writing this book and it shows. She shares her wealth of knowledge and her tried and tested recipes for cakes large and small, biscuits, breads, pizzas and pastries. Baking was Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. From different types of flour, to what utensils you need or can do without, to the meaning of creaming and how to fold all the traditional terminology is explained so that you can read and get started. There are no glossy photographs in this handy little manual but as her tone is friendly, reassuring, straightforward but factual you will find all the instructions you need to guide you to success every time. She covers not only family favourites such as Walnut cake, teacakes and buns but more modern popular cakes such as muffins. The book has been planned to introduce the pleasures of baking in such a way that even a beginner will achieve successful results under the expert guidance of Britain's still much loved cookery writer.