Belgium is a country that boasts many Michelin-starred restaurants and it is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French cuisine. It's a country where home cooks and everyone, it seems, is a great home cook spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its hearty influences from Germany and Holland, herbs straight out of a medieval garden, and condiments and spices from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best slow-cooked, honest and satisfying, perfect for a Sunday lunch, a dinner party, or a casual family gathering. Here in Ruth Van Waerebeek's wonderful compendium of 250 delicious recipes, is the best of Belgian cuisine. It is a cuisine that traditionally prizes regional and seasonal ingredients and there are dishes in this comprehensive collection using all the ingredients synonymous with the country: endives, mussels, herrings, white asparagus, Brussels sprouts, mustard, beer and chocolate. There are national dishes such as waterzooi, moules frites, hutsepot, stoemp and of course waffles. For the adventurous cook there is much to explore in this varied and perhaps unfamiliar cuisine. As the Belgians say, since everybody has to eat three times a day, why not make a feast of every meal?

Bind: paperback

Pages: 320

Dimensions: 185 x 246 mm

Publication Date: 31-05-2019

Jane Grigson wrote of Italian Food `Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.' Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realise that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today's reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them. This is a critical and analytical look at Italian food - her personality and point of view come out on almost every page - organised by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.

Bind: hardback

Pages: 406

Dimensions: 129 x 198 mm

Publication Date: 31-05-2019

elBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adria - the chef who earned elBulli it's worldwide fame - has been acclaimed as the best chef in the world. Ferran and his team at elBulli were the first to employ an industrial designer as part of their creative team. Luki Huber was that industrial designer and he spent from 2002 until 2005 at elBulli working exclusively hand-in-hand with Ferran charged with inventing new `artifacts' used either to prepare, cook, serve or perform Adria's unique culinary techniques. Luki kept all his drawings, sketches and beautiful photographs from this collaboration and they are brought together for the first time in this amazing notebook, with all the explanations of the purpose and stories behind every object. The book has a Prologue and Introduction from Ferran Adria, and is a must for all devotees of this extraordinary chef and his restaurant. Swiss-born Huber was trained at the Lucerne School of Art and Design and at the Escola Massana in Barcelona. He has been living in Spain since 1994, and has collaborated on a regular basis with a range of innovative clients working from the product design studio he created in 1999. The results of his work with elBulli combining the rigors of gourmet cuisine and the innovations of industrial design have been exhibited in the Pompidou Centre in Paris, in the D.Day, le design d'aujourd'hui.

Bind: hardback

Pages: 320

Dimensions: 155 x 215 mm

Publication Date: 31-05-2019

Has drinking with your mates got a little… samey? These outrageous challenges, hilarious dares and awesome drinking games will make beer-drinking even better than it was before. Run a competition to see who can crack open a cold one in the most creative way. Award points for style, speed and ambition. For the next 30 minutes, you must lift your beer to your mouth using any part of your body but your hands. A good session will never be the same. Rise to the challenge, if you dare…

Bind: paperback

Pages: 128

Dimensions: 105 x 148 mm

Publication Date: 13-09-2019

Master the art of the mocktail with this classy concoction of recipes and tips for deliciously booze-free beverages. Whether you're ditching alcohol completely or just looking for healthier alternatives, let these teetotal tipples dazzle and delight your taste buds!

Bind: paperback

Pages: 96

Dimensions: 105 x 148 mm

Publication Date: 09-12-2021

The benefits of foraging for food are far and wide. Whether you're looking for ways to become more self-sufficient, save money, or develop healthier habits, A Guide to Wild Food Foraging will help! Dandelion salad, delicious wild mushrooms, fruits, herbs, and berries — you'll be surprised at what is growing in nearby fields, woods, and shores. Healthy, fresh, and free ingredients can be found in your own backyard, bringing you back to nature and our traditional roots. This book is a compact and comprehensive directory of more than 100 profiles of wild plants, herbs, fruits, nuts, mushrooms, truffles, and other edible fungi, seaweeds, and shellfish. Each profile provides tips on identification, seasonality, location, and what and when to harvest, while the mushroom section includes pictures of poisonous look-alikes to avoid. It also includes how to safely harvest your foraged treasures while being mindful of maintaining the habitat, how to prepare your bounty, and how to incorporate them into delicious recipes. Useful information is included for foraging beginners, such as the foraging code, tips for plant conservation, and questions of legality. With this book, you can add flavor to any meal for free!

Bind: paperback

Pages: 176

Dimensions: 178 x 228 mm

Publication Date: 22-08-2023

From seaweed-wrapped maki rolls to tuna-topped nigiri, dive into this celebration of one of the world's favourite delicacies There are few foods more recognizble than sushi. Originating in Japan, the iconic fluffy white rice that's topped, wrapped or rolled with beautifully prepared fish and vegetables is an art form as much as it is a meal. This handy pocket guide will give you a taste of the following and much more: - Find food for thought with the history of sushi - Learn about different kinds of sushi, from the traditional to the modern, and how to eat it - Whet your appetite with delicate bites of trivia Discover mouth-watering recipes, allowing you to bring Japan to your very own kitchen Whether you are a curious beginner or a seasoned connoisseur, The Little Book of Sushi will be your handy guide to the bite-sized delicacy which has found favour all over the world.

Bind: paperback

Pages: 128

Dimensions: 105 x 148 mm

Publication Date: 12-09-2023

From farfalle and fusilli to fettucine and beyond, this pocket guide serves up a celebration of one of the world's most popular culinary creations Whether fresh, dried, baked into lasagna or swirled as spaghetti around your fork, pasta is fantastic. It's so universal and versatile that we might even take it for granted sometimes. But this humble and hearty food, with all its history and variety, deserves to be more fully understood and appreciated. Lifting the lid on all things pasta, this handy pocket guide will give you a taste of the following topics and much more: Tuck in to the history of pasta, tracing its journey from Italian origins to global domination Learn about the most popular (and the most unusual) pasta shapes, sauces and dishes Whet your appetite with delicious bites of trivia Hone your culinary skills and discover how to make your own pasta from scratch Experiment with delicious recipes, allowing you to perfect classic dishes or expand your repertoire Whether you're a curious newcomer or a seasoned connoisseur, The Little Book of Pasta has all the mouth-watering information and inspiration you could hunger for.

Bind: paperback

Pages: 128

Dimensions: 105 x 148 mm

Publication Date: 12-09-2023

Eating vegan is easy when you are interested in world food: countries worldwide are full of meat, fish and dairy-free recipes and offer infinite possibilities. Learn how to cook diverse and colourful meals, all the while discovering different cultures by exploring traditional dishes. The book outlines the philosophy behind plant-based cooking, as well as the key ingredients to have every day at hand. You will then discover multi-cultural vegan recipes – most of the time gluten-free – breakfast (salty porridge, Danish pastry, onigiri…), different dishes (shakshouka, squash and chestnut risotto, currys, bakso…), gourmet desserts (tiramisu, cheesecakes, rustic tarts…), as well as quick-to-make sandwiches (falafel kebab, banh mi burger, etc.), sweet gourmet snacks (babka, cookies, alfajores…) and appetizers (aioli, tapas, samoussas…).

Bind: hardback

Pages: 232

Dimensions: 170 x 240 mm

Publication Date: 29-09-2023

Feeding a family with quick, easy, and healthy meals is a weekly priority. With Easy One-Pan Dinner Recipes, you can spare yourself the struggle of thinking about what to make! Featuring 114 easy dinner recipes you can make in an hour or less, this helpful cookbook includes tons of weeknight dinner ideas, from brown sugar chicken and chili mac to smoky beef nachos, Moroccan chicken, and so much more. These delicious time-saving dinners are also super simple to clean up, since they only require one pan to make. A must-have for every home, Easy One-Pan Dinner Recipes is a kitchen essential for fast, fun, and tasty ideas to make feeding your family a breeze!

Bind: paperback

Pages: 144

Dimensions: 178 x 228 mm

Publication Date: 12-09-2023