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Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page

Explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. This book includes 72 species we are most likely to come across during forays in Britain's forests and clearings. It also contains more than 30 simple mushroom recipes with colour photographs.

Jay Kordich is known as "the Juiceman" to millions of television viewers. Here, he shows how you can use delectable fresh juice combinations to help lower your cholesterol, overcome fatigue, lose weight, reduce your risk of many serious diseases, and relieve scores of common ailments, including headaches, insomnia, upset stomach... and even acne.

From its rolling lowlands and meandering rivers to its lofty peaks and extensive lake region, Poland is a land where good food and warm hospitality is at the heart of everyday life.

The roast potato that sticks to the roasting tin; the crouton from the salad that has soaked up the mustardy dressing ...these are the things that make something worth eating. And worth cooking. This title features recipes that are not about making fancy stocks and sauces. It uses the best quality ingredients to make food that is a joy to eat.

In the fifth of the River Cottage Handbook series, John Wright reveals the rich pickings to be had on the seashore - and the team at River Cottage explain how to cook them to perfection.

Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels.

Mead is an alcoholic drink made by fermenting honey and water with yeast; of all the crafts of mankind, mead-making is certainly one of the oldest. This practical book will inspire you to take up this admirable craft. It includes chapters on honey selection, mead-making techniques, and forty-two recipes.

Examines the role of food in our lives and memories. This book explores the 'perfect' versions of eight dishes which represent the essence of our culinary heritage: Roast Chicken & Roast Potatoes; Pizza Bangers & Mash Steak; Spaghetti Bolognese Fish & Chips; and, Black Forest Gateau Treacle Tart & Ice Cream.

This cookbook will help you to plan your Christmas festivities to the very last culinary detail, acting as an invaluable Christmas organiser from reminding you to make your Christmas pudding and chutneys in November to giving you a crucial countdown for the Last 36 Hours.

Home to the spicy Syrah, or Shiraz, and the floral Viognier grapes, the northern Rhone Valley is one of France's oldest wine-growing regions; its appellations include Hermitage, Cote-Rotie, Condrieu, Crozes-Hermitage, St-Joseph, and Chateau-Grillet. This book contains the secrets of the geology, vineyards, wines, and the growers of the region.

Orthomolecular nutrition is based on diets and food supplements of essential vitamins and minerals specifically selected to solve individual problems and needs. In this expanded, updated and revised edition, the author discusses orthomolecular medicine and treatment with case histories.

The definitive meat cookery manual for a new generation, from the bestselling author of THE RIVER COTTAGE YEAR and THE RIVER COTTAGE COOKBOOK

Imagine savoring three delicious, satisfying meals every day without worrying about counting calories or calculating fat grams. Now you can enjoy hundreds of combinations of tempting, flavorful breakfasts, lunches, dinners--even desserts--all for only 1200 calories a day.Every dinner contains no more than 400 calories per serving. Each breakfast and lunch contains only 350 calories per serving, and every delicious dessert contains just 100 calories per serving. All you have to do is select the meals you want to combine for any particular day.Choose from such low-calorie offerings as:Buttermilk pancakes with blueberry sauce, canadian bacon, and sliced orangesRoast beef salad with blue cheese in pitas and fresh apple slicesSliced turkey with mushroom gravy, whipped potatoes, peppered peas, and apricot halvesRaspberry-kissed pears in phyllo nestsEach low-calorie, low-fat recipe includes easy-tofollow instruction and fat grams per serving. Many recipes can be prepared in 15 minutes or less.

Born in Lynchburg, Tennessee, in 1850, Jack Daniel became a legendary moonshiner at age 15 before launching a legitimate distillery ten years later. By the time he died in 1911, he was an American legend-and his Old No. 7 Tennessee sipping whiskey was an international sensation, the winner of gold medals at the St.

"In Culinary Artistry. Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook. Their hope is that once you know the scales, you will be able to compose a symphony. "a Molly O'Neil in The New York Times Magazine.

*As featured in a BBC documentary*In this book Anna Del Conte has collected together the best of her delicious recipes along with tips, anecdotes and reminiscences about her life in Italy and London.

Offers wholesome and customized recipes. This book deals with the dietary myths about diabetes and includes recipe modifications for such foods as desserts, casseroles, appetizers, and snacks that are low in sugar, fat, and cholesterol and don't compromise flavor. It also contains nutritional information and recipes.

Anthony Bourdain is a life-long line cook and author of "Kitchen Confidential". Here, he sets off to eat his way around the world. He heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin).

The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year.

Devised in the early part of this century, the Hay diet became known as food combining. It is based on the idea that separating protein meals from carbohydrate meals helps the body digest food more easily. This book explains simply the principles behind this diet.

Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips. Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento. In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making. In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.

Sam & Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their London restaurant, Moro, was born out of a desire to cook within these wonderful traditions and to explore exotic flavours little known in the UK.

Nigel Slater's classic guide to comfort food 'Real food means big-flavoured, unpretentious cooking. Good ingredients made into something worth eating. Just nice, uncomplicated food.'

Here, Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens, and the different types of bread and flour available. The recipes cover yeast cookery of all kinds, including old-fashioned spiced buns, buns, pancakes, and muffins.

Slimming World Free Foods is an inspiring book by the renowned author, Slimming World. Published in 2005 by Ebury Publishing, this book falls under the genre of health and fitness. It is a comprehensive guide to a healthy lifestyle, featuring a wide range of 'free foods' that can be consumed without counting or weighing. These foods are not only delicious but also help in weight management, making this book a must-have for those seeking to lead a healthier lifestyle. The author's expertise in the field of nutrition and fitness is reflected in the practical and easy-to-follow advice given in this book. Published by Ebury Publishing, it is a testament to their commitment to bring quality and informative content to readers. The book is written in English.

This volume contains three of Elizabeth David's most popular cookery books: "Mediterranean Food", "French Country Cooking" and "Summer Cooking".

This book is universally known as the 'winemaker's bible'. This new, completely updated edition with a total sales record of over 3 million copies sold, sets out in metric, imperial and American measures some 150 detailed recipes, all arranged in the months best suited for their making so that winemaking can be pursued all year round.

This guide to champagne details its history, what it is and how it's made. It shows which grapes are used for champagne and where they grow, the different styles of champagne and the top 25 champagne houses. The book also includes tips on food pairings, storage, serving and bottle sizes.

Now updated and revised, this title is your passport to renewed vitality as it attacks the effects of junk food and pollution with a prescription of food combinations and natural wholefoods.