'A thrilling celebration of lighthouses' i newspaperAn enthralling history of Britain's rock lighthouses, and the people who built and inhabited themLighthouses are enduring monuments to our relationship with the sea.
In this revelatory book, Callum Roberts uses his lifetime's experience working with the oceans to show why they are the most mysterious places on earth, their depths still largely unexplored.
With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co.
Beginning with the history, the significance and the flavours of the great British Banger this book goes on to explain how to make sausages at home, with step-by-step instructions and mouthwatering recipes from all over the UK.
AS FEATURED ON THE OBSERVER '20 BEST FOOD BOOKS OF 2019'Veggies like you've never seen them before - Romy is a genius' Jamie Oliver'Romy cooks with complete heart and joy - her recipes are full of flavour, comfort and story.
Inside this delicious guide to chocolate tasting across six continents, you'll discover everything from where to get Germany's best black forest cake to unmissable hot chocolate hotspots, revealing where to go and what to try, as well as finding out about the history, production and science of chocolate making.
Grüne Smoothies: 100 Rezepte für den täglichen Energy-Boost (Detox-Kur mit nachhaltigem Abnehm- & Wohlfühl-Effekt)Als Ernährungsberaterin freue ich mich, euch mein neues Buch "Grüne Smoothies: 100 Rezepte für den täglichen Energy-Boost" vorstellen zu dürfen.
Eat the Beach is a uniquely informative, practical guide to coastal foraging, essential for anyone interested in survival skills or just wanting to get more out of messing about in rock pools.
An idiosyncratic, richly illustrated guide to Britain's rivers, seas and shores, for everyone who loves the water and the natural world - a Norwegian Wood for Britain's watersThis is a book for those who want to understand better how the waters surrounding us affect our daily lives, how it imperceptibly but crucially shapes our actions, and has shaped our landscape for millenia.
In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens.
In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens.
Chetna Makan is known for her unique recipes, which introduce colourful spices, aromatic herbs and other Indian ingredients into traditional Western baked favourites.
Southeast Asian food is more popular than ever before, but what ARE all those mysterious ingredients in the southeastern section of the supermarket - or, even more so, in your nearest Southeast Asian market?
The beautiful new edition of Diana Henry's classic Crazy Water, Pickled Lemons is OUT NOW***As featured in the Daily Telegraph's 'Best cookbooks to turn to in isolation' Diana Henry named Best Cookery Writer at Fortnum & Mason Food & Drink Awards 2015Winner - James Beard Award: Best Book, Single Subject The Guild of Food Writers named Diana Henry as Cookery Journalist of the Year 2015Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual.
