"What do you cook for the people you love?" We asked 100 of Britain's best chefs, cooks, bakers and local food heroes for their answer to this question through recipes and stories. The results are a dazzling celebration of the diversity of British food and culture.
Kids. Job. Life. When you're pulled in a million different directions, how can you possibly please the whole family with food that is both wholesome and speedy? Bestselling author Jo Pratt shows you the secrets to make it possible.
This text provides over 100 simple and cheap-to-produce recipes. There are menu suggestions throughout to help put together an entire dinner party, along with time and money-saving tips.
When he realised he had a meat addiction, award winning food writer Richard Cornish went vegetarian for a year. What he didn't realise were the changes that he would have to make to his life. My Year Without Meat is as humourous as it is dark, with the author shining the light on the ethics that surround our food production.
Australians are famous for their sun kissed, athletic physiques, and now Saimaa Miller, one of Australia's most respected health coaches, has written a guide to getting that same naturally healthy body this side of the equator.
Contains photography as well as easily-accessible information on such topics as: The Winery Experience and The System of Classification and Grape Varieties.
Spain has more land under vine than any other country in Europe, and over the past thirty years has transformed its wine industry into one of the greatest in the world. This book introduces the wine-loving traveller to these regions providing a background to their wines and leading bodegas, or wineries.
The spike in global food prices in 2007-08 not only led to riots on several continents; it also reawakened fears about the world's future ability to feed itself, as growing populations place greater demands on agricultural systems operating in increasingly difficult environmental and climatic conditions.
With a focus on the quality of ingredients, this guide leads the reader through the vast array of foods on sale, offering an A-Z of every staple ingredient you will find in the modern cook's pantry and many less common ones: where to buy, what to select and how to look after it and incorporate it into your cooking. It also offers recipes.
In Dessert Island Wine Miles Lamber-Gocs gives both veteran and novice enophiles something to chuckle and think about when raising their glasses to Dionysus, the Wine-God. Tune in to the first ever interview with Dionysus. Chat with the owner of Gobs-of-Fruit Vineyards, Everywhere, USA. Be alerted to ...
Filled with intimate profiles of Oregon's ecologically responsible wineries and winemakers, this is the first book to spotlight green pioneers of the wine industry. Richly photographed, the book takes the reader into Oregon's famed vineyards and shows the work involved in sustainable viticulture, as ...
This is a reference guide to Californian Zinfandels, based on the 1997 crush, is complete with the winemaking philosophy and techniques by every important Zinfandel producer in the state of California.
The old but never stale favorite is followed from its still controversial origins to its position as the most familiar "ethnic food" in the US. Fabrizio Ungaro introduces 35 different types of the seemingly simple stuff (pasta made with squid's ink?), from the common spaghetti and penne to the atypical ...
In the late 1980's, Chile's wine industry was in a backward state and those of its wines that found their way out onto the international stage were little more than curiosities. In 1988, four Chilean wine professionals came together to make the best wines that Chile could offer. This book tells the story of that venture.
Covers almost every area of global food culture, whether singing the praises of offal; playing 'poisson roulette' with the deadly fugu fish in Tokyo; analysing the tea-dunking qualities of some classic British biscuits; or reminding us that a reindeer isn't just for Christmas, but tasty all year round.
Delicious recipes for making the most of the festive period, banishing the winter blues and having a very happy Christmas, from the author of the acclaimed How to Drink.
This is a no-nonsense, practical guide to cooking virtually every kind of game fish and crustaceans with everything from simple recipes to gourmet level preparation. The first complete fish cookbook published in the U.S., The Derrydale Fish Cookbook covers everything from trout to pompano to chowders ...
