From the bestselling author of The 21-Day Immunity Plan and co-author of The Pioppi Diet, a revolutionary life plan for tackling heart disease - without the use of statins.
Sunday Telegraph's FIVE BEST BOOKS FOR FOODIES this Christmas - 'a must read... packed full of nostalgic food memoires, weaving in family, friendship and love.' "e;Are you hungry darling, shall I make you an omelette?"e;My mother's omelettes are slightly overdone but always generous in cheese and well-seasoned. My omelettes are just the same, though more often slightly underdone and less carefully considered. And like my stories, they come in many forms. You might get one late at night, after a little too much wine and alongside a little too much information. I might spend a long time on one that's just a touch extravagant. And many are for the people I care about most, thrown together and with more cheese than is strictly necessary.Collected here are things I've done, things I've seen, things I've thought, and most importantly, things I've tasted. They're slices of parts of my life. Call them omelettes, if you like. I hope you enjoy them.'Jessie's life seems to have seamlessly brought her forth on a magic carpet of food, peppered by lots and lots of laughs. Her stories are a joy to read, although probably not as much fun as they are to live. Deliciously entertaining'. - Yotam Ottolenghi 'Gobbled this up in 90 minutes. A dreamy food memoir which is stuffed full of warmth and feeling and fun. If you love Table Manners you'll adore this book by Jessie Ware. Now I'm gagging for some hot buttered toast.' - Bella Mackie 'Love it, laughed cried in parts.... I so enjoyed reading about Jessie's life through food .... Childbirth and Bolognese forever imprinted on my mind.' - Angela Hartnett'Joie de vivre is the bass note throughout the pages of Omelette' - Harper's Bazaar'A delicious fusion of memoir and ode to food.' - Grazia'A charming and funny memoir ... you want to eat everything she describes' - Daily Mail'A must read' - Stella Magazine'A great one for foodies who live for nostalgia' - GQ'A charming and funny memoir' - Irish Daily Mail 'A love letter to friends, first loves, faith and family, but most importantly - to food' - Reaction
Let the pros help you plan and prep meals for your family - 100 home-cooking recipes used by chefs to feed those they love!
Spend less time in the kitchen and more time together with 100 brand new family-friendly recipes from Joe Wicks, aka The Body Coach, the nation's favourite PE teacher and record-breaking bestselling author.With 100 healthy, tasty, simple recipes to feed the whole family, this book is sure to provide new favourite go-to meals for speedy suppers, celebrations and everything in between.As the proud dad of two kids, Joe understands the realities of life as a busy parent. Sometimes you're short of time, and it's hard to come up with a balanced meal when you have a thousand things to think about! This book does the hard work for you, so cooking and sharing nutritious food can become a social, fun activity for your family.Each recipe is specially designed to please every family member, leaving you all feeling healthy, happy and satisfied. Including:* Mexican chicken burgers with avocado smash and sweetcorn salsa* Peanut butter popcorn* Frying-pan pizzas with little trees and fennel sausage* Cheesy orzo-stuffed tomatoes* Broccoli and pancetta carbonaraFilled with swaps to cater to all tastes and ideas for involving the kids when you're cooking, this flexible cookbook will soon become your family favourite.The man who kept the nation moving during lockdown, Joe has sold more than three million books in the UK alone. He has more than four million followers on social media, where fans share their personal journeys towards a happier, healthier lifestyle. All of his books have been non-fiction number one bestsellers.
In Spectacular Spreads-the follow-up to the best-selling Beautiful Boards-The BakerMama builds on her popular snack boards to create 50 easy, delightful, and family-friendly food spreads and build-your-own food bars for every occasion.
A cookbook dedicated to easy, delicious, everyday recipes for the many sufferers of IBS and other digestive disorders, by a New York Times bestselling author and former Bon Appetit contributing editor
'We became the 'chief guinea pigs' for the British Gut Project where we discovered that despite us having 100% the same DNA our guts have only 40% the same microbiota... Thus our 'gut journey' began.'With practical advice throughout from gut experts, this is a fact-packed, achievable guide for better health.
Sunday TimesBestsellerIt's a national icon, a British institution, the finest grocer of them all. Fortnum & Mason is a store that has fuelled the tide of British history, fed the appetites of kings and queens, maharajahs and czars, emperors, dukes and divas alike.Fortnum & Mason is a constantly evolving, hugely successful modern enterprise, one that respects its magnificent history while looking forward into the 21st century. The first Fortnum & Mason's cook book does the same, appealing to the modern reader and cook, whilst never forgetting the past.A contemporary, accessible recipe book that combines superb recipes and expert advice on ingredients, The Cook Book: Fortnum & Masonshines a light on the history of the best British cuisine, with delicious, contemporary Modern British dishes.
One of OFM's 50 Best Cookbooks of All TimeThe Rice Book became an instant classic when it was published almost thirty years ago, and to this day remains the definitive book on the subject. Rice is the staple food for more than half the world, and the creativity with which people approach this humble grain knows no bounds. From renowned food writer Sri Owen's extensive travels and years of research come recipes for biryanis, risottos, pilafs and paellas from Indonesia, Thailand, Japan, Korea, Russia, Iran, Afghanistan, Spain, Italy, Brazil and beyond.In a gorgeous new livery, with a new foreword by Bee Wilson and a fully updated introduction on the nutrition, history and culture surrounding rice, more than 140 delicious, foolproof recipes and beautiful illustrations and food photography throughout, this is an essential book for every kitchen and every cook.
An inspiring manual that shows you how to brew beers at home using wild fermentation techniques.
How to Distill offers a comprehensive overview of the art and science of distilling, including the fundamentals of still design, the distillation process, and key recipes.
A celebration of Australian cuisine like never before - 350 recipes showcasing the rich diversity of its landscapes and its people
A bumper collection of classics from TV's best-loved chef
Learn how to be the ghostess with the mostess, with these devilishly good recipes for cakes, cookies, breads, treats, desserts and drinks!
**OVER 60 DELICIOUS RECIPES TO SPROUT ABOUT** BRUSSELS SPROUTS are not just for Christmas. Discover their full potential and be transported all over the world with these sproutastic dishes!
The 12th edition of Wine Behind the Label is published Nov 2020 with its most comprehensive analysis to date of wine producers, their vineyards and their wines.The guide remains unique with detailed profiles of individual wineries from all the main producing countries of the world, as well as giving full ratings and scores for their wines.The 12th edition includes full profiles of over 4,000 wineries. There are over 7,000 wineries featured in total, with over 27,000 different wines rated and scored with price guides.The guide has been updated to include all the latest wines and ratings from the 2019 northern hemisphere vintage and the 2020 vintage in the southern hemisphere.Wine Behind The Label contains the most accurate information possible about wineries and their wines as it relies on a network of some of the biggest names in the international wine writing community to help compile many of the chapters, profiles and wine ratings. It is their work and expertise that has helped Wine Behind The Label become seen as THE reference book for professional and amateur wine lovers alike.Contributors to the 12th edition include: Neville Blech (Bordeaux, Italy and Other Europe, North Africa, Middle East and Asia) Jim Budd (Loire Valley and Portugal) , Michael Edwards (Champagne, Burgundy, Alsace and England), Professor Kathleen Burk (Germany, Austria, South-West France and Virginia). It also includes work from previous contributors, including Wink Lorch, Sarah Ahmed, Maggie Rosen, Stuart George, Gary White and Ilona Thompson.A key feature of the Wine Behind The Label guide is its full range of regional maps, with great detail of all the main wine producing areas of the world and their appellations. These have been fully updated and revised.It also includes comprehensive glossaries for wine and viticulture terms along with a guide to all the main grape varieties.Previous editions of the guide have received international acclaim. The most recent coming from the Organisation Internationale de la Vigne et du Vin which gave it a special prize in its international wine awards for its contribution to wine education and knowledge. Many other top writers and reviewers continue to acclaim the series.As the 12th edition is about to hit the presses, plans are already in place for 2021, with more leading contributors from around the world for the next Wine Behind the Label. There is also a Members Subscription area on the Wine Behind the Label website, www.winebehindthelabel.org - which inludes a complimentary copy of the digital version of the 11th edition.
In The Cider Revolution authors Karl and Mikael seek to pass on their passion for cider and inspire others to taste, appreciate and try their hand at making their own batch at home. As well as passing on the understanding of the cider-making process, there are notes on tasting cider so that it can be appreciated in a similar way to a fine wine.
Start, grow, and bake your own delicious, homemade sourdough bread, with or without commercial yeast!Homemade Sourdough is the ultimate guide to creating your own sourdough bread. Learn sourdough formulas and recipes and follow along as the author explains the science behind sourdough and provides a guide to the world of starters, wild yeasts, proofing, pre-ferments, and motherdough. You'll find dozens of delicious recipes, not just for bread but for other baked goods, from muffins to pizza crust to chocolate cake. Sourdough rises through the action of lactic acid, so it doesn't require store-bought yeast, but the sourdough starter method works beautifully with either commercial yeast or wild yeast. Sourdough bread baking is a great skill for a sustainable, self-sufficient lifestyle and provides the added health benefits of being made through fermentation. And if you are interested in lowering your intake of gluten, sourdough preparations can produce lively, tasty loaves with lower amounts of gluten than other methods. There is no better way to embrace heritage flavors and time-tested bread-baking techniques than with sourdough. Foodies, farmers, DIYers, and locavores—you will want to devour this book.
A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef.In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has learned that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, while one person eliminating all their waste is great, if thousands of people do 20 percent better it will have a much bigger impact on the planet. The good news is you likely already have all the tools you need to begin to create your own change at home, especially in the kitchen.In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less--you can, for example, banish plastic wrap by simply inverting a plate over your leftovers--and, finally, the recipes and strategies to turn them into more sustainable, money-saving cooks.Rescue a loaf from the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save five bucks (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they become waste--including end-of-recipe tips on what to do with your ingredients next--Bonneau lays out an attainable vision of a zero-waste kitchen.
A follow-up to the hugely successful feed your soul from the international restaurant brand, to include nourishing recipes for all times of the day and new classics in a framework of positive eating and living.
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