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Peake Tim: Space

Space

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

Recipes from My Kitchen Notebook

Let's Eat

Here's how to make plants the center of every meal. We're talking veg-centric main courses with main character energy. From decadent and delicious plant-based lasagna with creamy béchamel sauce, to hot honey halloumi burgers and lemon drizzle cookies. This is big flavor, without compromise, and guilt-free eating that benefits you and the planet. We all want to incorporate more plants into our diets and know that variety is key when it comes to our health - but every meal doesn't need to be super-loaded, super-food salad when what you're really craving is a bowl of steamy pulled "pork" noodles. With a background in plant-based recipe development, Elly Smart aka @ellysplate has some of the smartest tricks for incorporating highly nutritious ingredients into your diet without you even noticing. She is a champion of flavor and each recipe is protein-packed and balanced for ultimate vegan comfort. Featuring over 75 main course dishes to take you through the week from 10 minute dinners to plant-centric, dinner party centerpieces.

Here’s how to make plants the center of every meal. We’re talking veg-centric main courses with main character energy. From decadent and delicious plant-based lasagna with creamy béchamel sauce, to hot honey halloumi burgers and lemon drizzle cookies. This is big flavor, without compromise, and guilt-free eating that benefits you and the planet. We all want to incorporate more plants into our diets and know that variety is key when it comes to our health – but every meal doesn’t need to be super-loaded, super-food salad when what you’re really craving is a bowl of steamy pulled “pork” noodles. With a background in plant-based recipe development, Elly Smart aka @ellysplate has some of the smartest tricks for incorporating highly nutritious ingredients into your diet without you even noticing. She is a champion of flavor and each recipe is protein-packed and balanced for ultimate vegan comfort. Featuring over 75 main course dishes to take you through the week from 10 minute dinners to plant-centric, dinner party centerpieces.

Plant-Based Comfort Food Made Easy

Elly's Plate

A glorious celebration of rice with 80 delicious recipes and text that explores preparing, cooking and storing this magnificent hero ingredient. Affordable, versatile, delicious and satisfying, rice is a staple in Asian cuisine, a favourite ingredient that forms the backbone of tasty recipes enjoyed the world over. Building on the success of her first book Ramen, this second collaboration with author Makiko Sano follows her winning formula, celebrating Japan's deep connection with rice with of 80 delicious Asian recipes. Featuring gorgeous colour recipe and step by step photographs, chapters include Kake Gohan, Donburi, Rice Noodles, Onigiri, Rice Cooker Dishes, Rice Flour, Savoury Rice and Rice Paper, with gluten-free meal ideas in each section. Along with expert advice on how to cook the perfect rice, how to make a meal in a rice cooker and how to overcome the many challenges faced when cooking rice, this is the go-to rice cookbook.

80 Easy Rice Recipes, From Mochi to Miso and Sushi to Sake

Rice

"There are seven essential things in life: firewood, rice, oil, salt, soy sauce, vinegar and tea." So goes the ancient Chinese proverb. So far, so familiar, perhaps ... but Handa Cheng is keen to change our perception of Chinese food, and shed light on a cuisine that is rich and varied, with unique ingredients, techniques and traditions. In this comprehensive guide, Handa introduces the vastly different culinary regions of this immense country and their speciality dishes, from Mouth-watering chicken to Mapo tofu to Yu Xiang aubergine. From luxurious imperial fare to frugal vegetarian recipes of Buddhist monks, Handa distils 5,000 years of history and food culture into 14 simple chapters, with easy, fresh recipes that are packed with "good to know" tips and memories of his childhood in Wenzhou. Step-by-step recipes help you learn the essentials, while 35 illustrated chef's tips and techniques uncover key ingredients and cooking methods. Feature pages get to the heart of each chapter: tofu as a blank page, the infinite possibilities of an egg, Chinese food and herbal medicine, street food and dining out, and even the ceremonial practice of tea-drinking. In The Guide to Chinese Cooking, Handa explores taste, texture, and spice to recreate authentic family dishes that are well-balanced and seasonal - all with an emphasis on everyday cooking and eating.

“There are seven essential things in life: firewood, rice, oil, salt, soy sauce, vinegar and tea.” So goes the ancient Chinese proverb. So far, so familiar, perhaps … but Handa Cheng is keen to change our perception of Chinese food, and shed light on a cuisine that is rich and varied, with unique ingredients, techniques and traditions. In this comprehensive guide, Handa introduces the vastly different culinary regions of this immense country and their speciality dishes, from Mouth-watering chicken to Mapo tofu to Yu Xiang aubergine. From luxurious imperial fare to frugal vegetarian recipes of Buddhist monks, Handa distils 5,000 years of history and food culture into 14 simple chapters, with easy, fresh recipes that are packed with “good to know” tips and memories of his childhood in Wenzhou. Step-by-step recipes help you learn the essentials, while 35 illustrated chef’s tips and techniques uncover key ingredients and cooking methods. Feature pages get to the heart of each chapter: tofu as a blank page, the infinite possibilities of an egg, Chinese food and herbal medicine, street food and dining out, and even the ceremonial practice of tea-drinking. In The Guide to Chinese Cooking, Handa explores taste, texture, and spice to recreate authentic family dishes that are well-balanced and seasonal – all with an emphasis on everyday cooking and eating.

A Journey Through China's Favorite Dishes

The Guide to Chinese Cooking

Classic

Elisabeth Luard is one of the world's leading Spanish cookery writers and has contributed to over fifteen cookbooks. This Spanish cookbook features authentic, delicious dishes presented clearly, alongside beautiful photography. A fantastic addition to any culinary library, and part of the collectable Hamlyn Classic Recipes series.

Elisabeth Luard is one of the world's leading Spanish cookery writers and has contributed to over fifteen cookbooks. This Spanish cookbook features authentic, delicious dishes presented clearly, alongside beautiful photography. A fantastic addition to any culinary library, and part of the collectable Hamlyn Classic Recipes series.

75 signature dishes

Classic Spanish Recipes

An interdisciplinary exploration of annotation that shows how this participatory act marks public memory, struggles for justice, and social change. Annotation—the seemingly simple act of marking a text—is often diminished as a marginal practice. It is prohibited in physical objects and considered irrelevant to social and political concerns. But what if annotation were reimagined as a critical and civic literacy that can inscribe public memory, struggles for justice, and social change? In Re/Marks on Power, education researcher Remi Kalir argues that enduring traces of annotation can be read and (re)written to advance counternarratives and more just social futures. Kalir’s interdisciplinary approach examines annotation in archives and libraries, on walls and in books, atop maps and monuments, and along byways and all manner of margins to describe the relevance of “re/marks.” With a series of vivid and wide-ranging cases, Kalir describes how groups of annotators make public re/marks of resistance and creativity, often with simple tools and accessible methods. These annotations alter familiar texts, oppose hateful ideology, and broadcast solidarity and social activism. Among the book’s fresh reads of annotation are considerations of how Harriet Tubman’s legacy is remembered and honored, how the US-Mexico border was defined and is restoried, how problematic public monuments are contested and reimagined, and how books featuring LGBTQIA+ topics are classified, censored, and celebrated. Re/Marks on Power honors the actions of annotators, whether eminent or anonymous, and highlights how material traces have mediated justice-oriented possibility. Throughout this book, the author makes visible a new social language of annotation that can be read across time and texts.

An interdisciplinary exploration of annotation that shows how this participatory act marks public memory, struggles for justice, and social change. Annotation—the seemingly simple act of marking a text—is often diminished as a marginal practice. It is prohibited in physical objects and considered irrelevant to social and political concerns. But what if annotation were reimagined as a critical and civic literacy that can inscribe public memory, struggles for justice, and social change? In Re/Marks on Power, education researcher Remi Kalir argues that enduring traces of annotation can be read and (re)written to advance counternarratives and more just social futures. Kalir’s interdisciplinary approach examines annotation in archives and libraries, on walls and in books, atop maps and monuments, and along byways and all manner of margins to describe the relevance of “re/marks.” With a series of vivid and wide-ranging cases, Kalir describes how groups of annotators make public re/marks of resistance and creativity, often with simple tools and accessible methods. These annotations alter familiar texts, oppose hateful ideology, and broadcast solidarity and social activism. Among the book’s fresh reads of annotation are considerations of how Harriet Tubman’s legacy is remembered and honored, how the US-Mexico border was defined and is restoried, how problematic public monuments are contested and reimagined, and how books featuring LGBTQIA+ topics are classified, censored, and celebrated. Re/Marks on Power honors the actions of annotators, whether eminent or anonymous, and highlights how material traces have mediated justice-oriented possibility. Throughout this book, the author makes visible a new social language of annotation that can be read across time and texts.

How Annotation Inscribes History, Literacy, and Justice

Re/Marks on Power

Cheese Sex Death Page-A-Day® Calendar 2026

The hilarious, gutsy account of misadventures in the kitchen and in the bedroom by anonymous chef Slutty Cheff.

Misadventures of an Anonymous Chef

Tart

Over 65 delightful recipes for BAR BITES, COCKTAILS and SPRITZES that you transport you to the bustling excitement of an Italian post-work APERITIVO!

Over 65 delightful recipes for BAR BITES, COCKTAILS and SPRITZES that will transport you to the bustling excitement of an Italian post-work APERITIVO!

Aperitivo refers to a few glorious hours between 7pm and 9pm when Italians meet to RELAX OVER A GLASS OF CHILLED WINE or a light cocktail and graze on bar bites.

From a social soirée to enjoying a special moment with family, aperitivo hour is a fabulous way to EXCITE YOUR APPETITE and IGNITE YOUR TASTE BUDS.

Ask any Italian, and they’ll tell you that aperitivo hour isn’t the same as an American happy hour; it’s a state of mind, and a way of being. It’s a time to focus on the present moment, and digest the day, while preparing to digest the dinner to follow.&nbsp;It is also the ideal time to try a classic Italian drink. Traditionally cocktails are light on alcohol and bitter in taste, meaning they pair well with the salty snacks on offer. Campari or slightly sweeter Aperol mixed with soda are classic choices, or enjoyed in a spritz (with the addition of sparkling wine).&nbsp;If you’re after something with more of a kick, you won't be disappointed by Italy's most famous cocktail, the Negroni, or a lighter sbagliato.

Delicious bite-size snacks and small plates are served alongside drinks and, depending on which part of Italy you are in these can include topped bruschetta (toasts), cheeses and salumi (cured meats), vegetable antipasti and even pizzette, pasta or meatballs.&nbsp;Find all the inspiration you need to embrace the aperitivo hour at home with this gorgeous collection of recipes –&nbsp;cin cin!

Spritz in style with 65 recipes for Italian cocktails & bar bites

Aperitivo

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

Over 100 recipes for the BEST-LOVED dishes and a masterclass in Italian cooking from a hugely experienced teacher.

EXPERT step-by-step instructions to achieve PERFECT RESULTS every time you cook.

Choose from ANTIPASTI, PASTA, GNOCCHI &amp; POLENTA, PIZZA &amp; BREAD, plus salads, vegetables, meat and sweet things.

Over 100 recipes for the BEST-LOVED dishes and a masterclass in Italian cooking from a hugely experienced teacher.   EXPERT step-by-step instructions to achieve PERFECT RESULTS every time you cook.   Choose from ANTIPASTI, PASTA, GNOCCHI &amp; POLENTA, PIZZA &amp; BREAD, plus salads, vegetables, meat and sweet things.

More than 80 delicious recipes, from antipasti to zabaglione

The Italian Kitchen

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