This book contains over 90 delicious recipes and is ideal for gluten free children and adults, their friends and family, for those who are gluten intolerant and those wishing to be gluten free for health benefits. These are recipes that can be enjoyed by everyone regardless of whether they are gluten free or not. First published October 2009, NZ Softcover

Pages: 104

Publication Date: 01-10-2009

Oh dear, it's Libby's birthday - how will we manage to do a gluten-free party? How will we cope on a family picnic? This book will teach your child about gluten, show them how to cope, make gluten-free fun and tell your friends what to do. It is full of great party and picnic ideas while making it easy for your children to understand about gluten and realise it's ok to be gluten-free.

Pages: 64

Dimensions: 147 x 210 mm

As an essential primer of immediately useful and utterly relevant guidance, this guide can help anyone become a better cook - without a single recipe. This book's 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. The notes provide explanatory commentary, helpful examples, and insights from Alice Waters, Daniel Boulud, Georges Auguste Escoffier, Leonardo da Vinci, and many others. They also include life lessons - about how to bring delight, how to recognise quality, and how to see beauty in simplicity. For the beginner wanting to improve, the seasoned expert looking to review the highest culinary standards, or the food lover seeking a fascinating glimpse into the pursuit of Epicurean excellence, Notes on Cooking" provides a unique and invaluable apprenticeship."

Pages: 143

Dimensions: 125 x 190 x 21 mm

Publication Date: 01-05-2009

Aphrodisiacs take their name from Aphrodite, the Greek goddess of love. They have been used to stimulate desire for millennia, concocted from spices, herbs, fruit and flowers by poets, lovers, Queens and warriors from every corner of the globe.\nAuthors Julie and Matthew Bruton-Seal, experiences professional herbalists, have brought together their recipes for erotic food, sensual oils and potions, seductive scents and desirous drinks; all beautifully photographed.

Publication Date: 01-02-2012

Born next-door to a pub in 1940, Frank Priestley went on to spend a life steeped in brewing, drinking and the enjoyment of beer. From a young apprentice, he worked his way up to become a master brewer at the famous Castle Eden brewery. Frank shares with the reader his fascination for the way brewing is done, and he weaves in anecdotes about his diverse colleagues, his skilled working life and the unique beers that the individual breweries produced. His tale covers the years from 1959 to 1979 and he left when the traditional brewing industry in Britain reached one of its lowest ebbs. But Frank is now delighted to see the revival of interest in good beer and he ends the book with a brief round-up of some of the best pubs in England where he has had the pleasure of drinking a pint. His story is informative, lively and heart-warming.

A collection of recipes for food from field, woodland, water and hedgerow.

Pages: 192

Dimensions: 220 mm

Publication Date: 01-06-2009

New Edition In Full Colour!

In the years since the book first appeared raw foods have never been more popular as people discover their tremendous healing and health-giving benefits. However raw foodism is more than just the latest dietary fad; historically many cultures and religions have placed value on the eating of living' foods, and proponents have been helping others overcome life-threatening diseases since the early 20th century.
Many who are new to the diet may imagine that eating only uncooked foods would be restrictive and boring, but this is far from the case. There is a wealth of fruit, vegetables, nuts, seeds, and sprouts to discover and use, and with the help of equipments such as a juicer and dehydrator, a whole host of ways to prepare them.
This book includes almost 150 recipes, some of which allow the occasional non-raw ingredient to reflect the author's non-proscriptive attitude to a raw food life-style, in order to encourage those who may not want to go the whole way but are interested in incorporating something new into their existing diet. This book is ideal not only for those who want to adhere to a raw food diet but also for those who may simply wish to embark on a week or two of detoxifying.

Bind: paperback

Pages: 160

Dimensions: 170 x 240 mm

Publication Date: 17-06-2013

When her sons inherited their father's childhood home in a Cornish fishing village, once a commercial building for storing and paking pilchards, Lindsey Bareham thought it would be a nice idea to record some of the recipes and memories of this extraordinary place. It started as a notebook for her sons' eyes only, with lists of favourite ways of cooking mackerel, monkfish and sole and how to make amyonnaise to go with the gift of a handsome crab or crayfish, but then it took on its own momentum and became this very special book, full of recollections and anecdotes and fabulous holiday food.
Although the setting is of course English, Bareham's recipes take in influences from all over the world, including Portugal, Italy and Turkey. Nor, despite the location, are her recipes completely devited to matters piscine. Chapters on eggs, chicken, lamb, vegetables and, of course, puddings, sit alongside a wonderful collection of recipes for fish of all kinds.

Bind: paperback

Pages: 400

Dimensions: 170 x 240 mm

Publication Date: 17-06-2013

Spicy nuts, crunchy raw chocolate truffles, dream bars, liquorice almonds, grape lollipops, date fudge, candy crunch popsicles, nut shakes, coffee substitutes and energy drinks are just a few of the quick, easy and healthy raw food snacks that Caroline Fibaek, Denmark's leading raw food exponent, presents in her gorgeous book Raw Snacks. She provides tempting recipes that will inspire you the next time the craving for sugary, chocolate candy and other fat filled sweets comes upon you. Here are tips to quit comfort eating and bad and unhealthy habits once and for all. You'll get practical advice on how to fight the craving for sweets, and how you can easily replace the unhealthy, sweet and fatty with healthy, delicious and especially nutritious alternatives. Let health, balance and happiness be your new addiction - because you can really get addicted to feeling good!

Bind: paperback

Pages: 160

Dimensions: 170 x 240 mm

Publication Date: 20-04-2014

Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar – in fact it is known as ‘poor man’s meat’ in India – hence doctors now include this as an essential item in a diet for diabetics.
Dal is a genuinely impressive dish of infinite variety – there are at least 50 recipes for this humble food. There are multiple ways of cooking it, wide-ranging seasonings are used and there are diverse supplements to serve with it. Over the centuries Indian cooks became innovative and with locally available ingredients they dished out dal to satisfy a regional palate. In the process they also invented new dishes using dal lentils such as kedgeree (khichari – a risotto made with lentil), dosas (pancakes mixed with lentil flower), vadas (lentil cakes), dhokla (baked lentil cakes), papadam (dried lentil snack) and pakoras (fritters dipped in lentil batter).
Krishna Dutta has assembled all the available recipes she could find from her native India and gives here for the first time the most comprehensive collection of recipes, organised regionally. She provides a fascinating historical and cultural context for her recipes making this as much a book to read as cook from.

Bind: hardback

Pages: 124

Dimensions: 129 x 198 mm

Publication Date: 30-08-2013