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Pryor Francis: A Fenland Garden

A Fenland Garden

Jenny Linford's Cookbooks

A CELEBRATION of mushrooms and fungi - from FOLKLORE to FORAGING.

A CELEBRATION of mushrooms and fungi – from FOLKLORE to FORAGING.

Over 65 recipes for fabulous fungi

Mushrooms

A cookbook for people who want to cook better food, spend less, and rediscover the joy of cooking. Matt Remoroza isn’t a chef, he’s a home cook just like you, and he absolutely loves to cook. Cooking should be easy and fun! It also shouldn’t break your budget. Matt Remoroza is a believer that recipes should be easy enough for anyone to make, and they should always use simple ingredients everyone can afford. Through his @morocooks TikTok, Instagram, and YouTube channels, Matt has built a following of over 2 million loyal fans who love his delicious recipes and his quirky, offbeat sense of humor. In Make It, Don't Buy It!, Matt creates a range of flavors that go from comforting (Biscuits and Gravy, Mac and Cheese,&nbsp;Griddle Cake Sausage Egg and Cheese) to adventurous (Taiwanese Beef Noodle Soup, Crispy Skin Pork Belly,&nbsp;Ricotta Gnocchi with Walnut Pesto) to the unexpected (Kimchi Pancakes,&nbsp;Dan Dan Noodles, Honey-Vanilla Marshmallows). Matt will teach you how to make foundational ingredients you can use in a broad range of recipes, how to shop for key ingredients, and how to make incredible food for less money. You'll even learn how to make copycat beverages like Masala Chai and Royal Hot Chocolate that are way better than anything you'll find at a coffee house and also way less expensive.&nbsp; With over 100 recipes, Make It, Don't Buy It! will inspire you to cook more, eat out less, and create amazing&nbsp;food that is better than anything you'll find at a restaurant or in the frozen aisle in a grocery store. Best of all, you'll rediscover the joy of cooking at home and also save some time and a little money in the process.

A cookbook for people who want to cook better food, spend less, and rediscover the joy of cooking. Matt Remoroza isn’t a chef, he’s a home cook just like you, and he absolutely loves to cook. Cooking should be easy and fun! It also shouldn’t break your budget. Matt Remoroza is a believer that recipes should be easy enough for anyone to make, and they should always use simple ingredients everyone can afford. Through his @morocooks TikTok, Instagram, and YouTube channels, Matt has built a following of over 2 million loyal fans who love his delicious recipes and his quirky, offbeat sense of humor. In Make It, Don't Buy It!, Matt creates a range of flavors that go from comforting (Biscuits and Gravy, Mac and Cheese,&nbsp;Griddle Cake Sausage Egg and Cheese) to adventurous (Taiwanese Beef Noodle Soup, Crispy Skin Pork Belly,&nbsp;Ricotta Gnocchi with Walnut Pesto) to the unexpected (Kimchi Pancakes,&nbsp;Dan Dan Noodles, Honey-Vanilla Marshmallows). Matt will teach you how to make foundational ingredients you can use in a broad range of recipes, how to shop for key ingredients, and how to make incredible food for less money. You'll even learn how to make copycat beverages like Masala Chai and Royal Hot Chocolate that are way better than anything you'll find at a coffee house and also way less expensive.&nbsp; With over 100 recipes, Make It, Don't Buy It! will inspire you to cook more, eat out less, and create amazing&nbsp;food that is better than anything you'll find at a restaurant or in the frozen aisle in a grocery store. Best of all, you'll rediscover the joy of cooking at home and also save some time and a little money in the process.

Make It, Don't Buy It

The Slimming Foodie Together

A beautifully illustrated celebration of the biology, culture, art, and taste of oysters—a perfect gift for the foodie or the artist in your life. Everyone recalls eating their first oyster, just like they remember their first kiss … Portrait of an Oyster delves beyond the shucked shell to reveal the rich and surprising world of the oyster and the artists, philosophers, explorers, and chefs the mollusk has inspired across the centuries. Illustrated with full-color paintings, vintage advertisements, line drawings, and archival photographs, Portrait of an Oyster shares intriguing insights into the biology and cultivation of oysters as the author embarks on an expedition across Europe and North America to taste some of the world’s best. Did you know that oysters shift their gender several times over the course of their lifetimes? They have one muscle that serves to keep their two shells clamped firmly shut, and a heart and basic circulatory system largely dependent on seawater—although they have no brain or known nervous system. In the French region of Marennes-Oléron—where much of the technology of modern oysters farming was pioneered—oysters are still considered among the finest in the world. Like champagne, oysters from this region are protected by geographic distinction laws, with some even getting initials lasered into their shells, to preserve their prestige. Portrait of an Oyster travels across France, Europe, and North America, sampling some of the best oysters and restaurants in the world, including in the UK and Copenhagen, and then Boston, New York, New Orleans, and San Francisco. This book’s stunning features include:<ul><li>Full-color paintings, vintage advertisements, and archival photographs.</li><li>Intriguing insights into the biology, reproduction, and cultivation of oysters.</li><li>Sumptuous travelogs to renowned oyster restaurants and oyster farms.</li><li>Unique backmatter: A glorious guide to global oyster varieties, with drawings and descriptions of each specimen.</li></ul>

A Natural History of an Epicurean Delight

Portrait of an Oyster

Breaking Bread explores the history of bread and baking within society, examining bread’s triumphs, failures and flaws via themes such as agriculture, religion, identity, conflict, and the future of bread.

How Baking Shaped Our World

Breaking Bread

A stunning beer lover's companion from today's leading beer expert, Tom Acitelli, distills what you need to know to select the ideal beer for every week of the year, and reveals how to drink, entertain, and enjoy like a pro. ?All hail the golden age of beer! Today there are nearly nine thousand breweries in the US alone, brewing an enormous range of styles from Russian imperial stouts to triple India pale ales, golden pilsners, briny melon goses, and much more. But while this breadth can delight the tastebuds all year, how does one best choose what to drink without feeling overwhelmed or going for the same default brews again and again?In this uniquely timely and high-end volume, acclaimed beer expert Tom Acitelli presents a fifty-two week guide to choosing the perfect beer to complement every week of the year. With tasting notes, specific brew recommendations, a guide to how to best serve, sip, and savor (naming glassware, temperatures, and pairings), plus fascinating backstories and trivia, Tom distills what beer lovers actually care about and reveals how to appreciate the best that the golden age of beer has to offer. The Golden Age of Beer embraces Tom's inviting, accessible voice and is complemented by photographs throughout of beers, breweries, brewers, and more. Additional insider info dives into home brewing, beer icons, today's industry game-changers, and more. So go ahead and ditch that old, out-of-date beer textbook; instead add class to your beer game by drinking and entertaining all year long with this lush, inspiring, and reliable guide that focuses on your enjoyment and what you actually care about.

A stunning beer lover’s companion from today’s leading beer expert, Tom Acitelli, distills what you need to know to select the ideal beer for every week of the year, and reveals how to drink, entertain, and enjoy like a pro.

​All hail the golden age of beer! Today there are nearly nine thousand breweries in the US alone, brewing an enormous range of styles from Russian imperial stouts to triple India pale ales, golden pilsners, briny melon goses, and much more. But while this breadth can delight the tastebuds all year, how does one best choose what to drink without feeling overwhelmed or going for the same default brews again and again?

In this uniquely timely and high-end volume, acclaimed beer expert Tom Acitelli presents a fifty-two week guide to choosing the perfect beer to complement every week of the year. With tasting notes, specific brew recommendations, a guide to how to best serve, sip, and savor (naming glassware, temperatures, and pairings), plus fascinating backstories and trivia, Tom distills what beer lovers actually care about and reveals how to appreciate the best that the golden age of beer has to offer.

The Golden Age of Beer embraces Tom’s inviting, accessible voice and is complemented by photographs throughout of beers, breweries, brewers, and more. Additional insider info dives into home brewing, beer icons, today’s industry game-changers, and more. So go ahead and ditch that old, out-of-date beer textbook; instead add class to your beer game by drinking and entertaining all year long with this lush, inspiring, and reliable guide that focuses on your enjoyment and what you actually care about.

A Year of Styles, Stories, and Trivia

The Golden Age of Beer

Sabzi - the Persian word for fresh greens and herbs - isn't a casual afterthought in best-selling author Yasmin Khan's kitchen; instead they are the cornerstone of the meals she cooks, the bedrock of khorests, curries, soups, salads and frittatas. In this beautiful collection Yasmin shares the food she most often cooks at home, which just happen to be vegetarian and often vegan, inspired by her Pakistani and Iranian heritage, her mother's cooking and her travels around the world. With dishes that always puts fresh plants at the heart of a meal, and in chapters such as magnificent mezze, soups for every season and delightful desserts, recipes in the book include: Tofu shakshuka; Peach and feta salad; Roast carrots with tahini lentils and smashed herbs; Persian yoghurt cucumber soup; Coconut chana dal; Pasta with aubergine, tomatoes and capers; Persian saffron and rose rice pudding ... and many moreAn invitation into Yasmin's treasure trove of a kitchen, with its limited storage and overflowing shelves, Sabzi is a celebration of the life-affirming and nourishing power of plants. ------------------------------PRAISE FOR YASMIN KHAN'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly'Yasmin Khan's beautiful Palestinian recipes are written with passion' Guardian

Fresh vegetarian recipes for everyday

Sabzi

EXPLORE and DISCOVER more about this juicy vine fruit and learn how to enjoy it in all its glorious versatility.

EXPLORE and DISCOVER more about this juicy vine fruit and learn how to enjoy it in all its glorious versatility.

More than 75 recipes celebrating the tastiness of tomatoes

Tomatoes

In 2023, food writer and events manager Dominic Franks posted his recipe for a simple upside-down onion tart: "I gave it my twist, filmed it, uploaded it and went to bed." The next day, Dom woke up to over 1 million likes and one hundred thousand new followers - just like that, his hit Instagram series Cooking Upside Down was born. A year later Dom has grown an impressive 590K-strong Instagram following, who tune in for his witty banter, yummy recipes, and stay for the tantalizingly delicious results. He has 9M reach, and regularly gets up to 4M views per video. In his first book, Cooking Upside Down, Dom shares 100 recipes for his upside-down creations, as well as sides, desserts, and everything else you need for a feast. Now, more than ever, readers want recipes that are delicious, impressive, and easy to make, with no fuss and minimal washing up. Cooking Upside Down shows readers how to lay out ingredients all in one pan, cover with puff pastry and other delicious toppings, and bake to gloriously golden perfection for show-stopping results. Dom puts his own twists on classic recipes - think beetroot tart tatin, spiced plum pudding or upside-down chicken pot pie - giving you the confidence and know-how to remix classic one-pot dishes for yourself. Simply layer, bake and flip, and you'll be turning out show-stopping one-pot dinners in no time at all.

In 2023, food writer and events manager Dominic Franks posted his recipe for a simple upside-down onion tart: “I gave it my twist, filmed it, uploaded it and went to bed.” The next day, Dom woke up to over 1 million likes and one hundred thousand new followers – just like that, his hit Instagram series Cooking Upside Down was born. A year later Dom has grown an impressive 590K-strong Instagram following, who tune in for his witty banter, yummy recipes, and stay for the tantalizingly delicious results. He has 9M reach, and regularly gets up to 4M views per video. In his first book, Cooking Upside Down, Dom shares 100 recipes for his upside-down creations, as well as sides, desserts, and everything else you need for a feast. Now, more than ever, readers want recipes that are delicious, impressive, and easy to make, with no fuss and minimal washing up. Cooking Upside Down shows readers how to lay out ingredients all in one pan, cover with puff pastry and other delicious toppings, and bake to gloriously golden perfection for show-stopping results. Dom puts his own twists on classic recipes – think beetroot tart tatin, spiced plum pudding or upside-down chicken pot pie – giving you the confidence and know-how to remix classic one-pot dishes for yourself. Simply layer, bake and flip, and you’ll be turning out show-stopping one-pot dinners in no time at all.

Simple and Delicious One Tray Dishes

Upside Down Cooking

FROM THE BESTSELLING CHEESEMONGER-HISTORIANA Cheesemonger's Compendium is a fully-illustrated standalone guide to the artisanal and farmhouse cheeses of the British Isles. A must-have for cheese lovers everywhere, it also serves as a handy pocket or shopping bag-sized companion to A Cheesemonger's History of The British Isles. Containing 168 deliciously readable flavour profiles, a morsel of history and a dash of folklore, there's sure to be something to take your fancy in here. This is the ultimate guide for expert fromagers and enthusiastic novices alike.

FROM THE BESTSELLING CHEESEMONGER-HISTORIAN


A Cheesemonger's Compendium is a fully-illustrated standalone guide to the artisanal and farmhouse cheeses of the British Isles. A must-have for cheese lovers everywhere, it also serves as a handy pocket or shopping bag-sized companion to A Cheesemonger's History of The British Isles.

Containing 168 deliciously readable flavour profiles, a morsel of history and a dash of folklore, there's sure to be something to take your fancy in here. This is the ultimate guide for expert fromagers and enthusiastic novices alike.

A Cheesemonger's Compendium of British & Irish Cheese

They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere - down to the background music - influence how we perceive flavor. As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike. Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.

They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere – down to the background music – influence how we perceive flavor. As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike. Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.

Unlock the Secrets Behind the Art of Flavorful Cooking

The Science of Flavor

<div>Driven by a deep passion for creating extraordinary dishes that everyone can enjoy, chef Antonio Alderuccio has createdVeganissimo, a cookbook that brings Italian cuisine to everyone. Whether you’re vegan, gluten-free, or simply inspired by innovative cooking, Veganissimo is the ultimate Italian recipe book for you.&nbsp;</div>

The Plant-Based and Gluten-Free Italian Kitchen

Veganissimo!

A Fenland Garden

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