In this expanded and completely revised edition, miso is recognised as the hero ingredient, the chef's secret added extra that has entered the Western mainstream to bring extra umami to everyday cooking.
Miso is the ultimate guide to miso - explaining what it is and how to make it, the different types of miso, its endless versatility, and how to use it to balance and enhance the flavours in your cooking.
'This ingredient belongs in every kitchen, and Bonnie shows us exactly why - with creativity, knowledge, and heart.' - Crystelle Pereira
'What a stunning, in-depth, and thoughtful celebration of miso.' - Kenji Morimoto
'This book brings me so much joy! Bonnie is the undisputed queen of miso. A must-read!' - Jonathan Hope
Miso is fast becoming a vital ingredient for everyday cooking. In this gorgeous book, miso expert Bonnie Chung shares the insider know-how, equipping you with the knowledge to elevate your everyday recipes - to make a simple cheese toastie or a brownie truly unforgettable.
This essential guide covers traditions, types and tasting notes on the fermented soybean paste, looking at its impressive health benefits and explaining how to use it as a clever umami flavour-booster. It even includes a guide to fermentation and making your own miso, and introduces innovative miso makers from around the world who are crafting sustainable, zero-waste miso pastes.
Bonnie offers tips and tricks throughout, explaining how a teaspoon of miso added to a tomato sauce can enrich the flavour, how to build bases for classic soups and noodle dishes, and how to cook the ultimate umami-powered Sunday Roast, with gravy that packs a punch.
With four unmissable chapters and over 80 recipes:
The Quintessential Japanese Ingredient: master timeless Japanese classics like Miso Soup, Miso Aubergines and Miso Black Cod
The Flavour Partners: pair miso with sweetness, acidity, fat and spice in recipes like Miso Apple Pork Chops, Lime and Miso Glazed Roast Salmon and Miso Udon Carbonara
The Secret Weapon: seriously supercharge your everyday cooking with an unexpected miso boost, from a Miso Bloody Mary to Bonnie's Best-ever Triple Umami Lasagne
The Dessert Twist: discover how home bakers and pastry chefs are using miso to elevate desserts, with recipes including Miso Apple Pie and Miso Brown Butter Banana Bread with Miso Custard
Where once Scotland dominated the world of whisky, that''s no longer the case. England is just one of many countries now challenging Scotland''s historic lead.
Until recently, England has been a desert as far as whisky production goes. Gin has been widely produced here for several centuries, especially after the accession of William of Orange and Mary in 1688, but whisky was hardly produced at all, and then at the turn of the millennium everything changed.
More and more distilleries here in England, both large commercial ones and micro-distilleries, are exploring new and exciting flavours, and being as experimental as they like. Distillers are free to play around with different grains, shapes of stills and flavour profiles and many of these distilleries are now becoming serious world-class operations, a far cry from the small craft distilleries of even 20 years ago.
This new book tells the exciting story of English whisky as it becomes established as a serious player on the world stage. Covering topics such as how the industry was kickstarted as recently as 20 years ago by the English Whisky Company, how rye is competing with barley as a grain of preference, the importance of sustainability, the use of peat and oak, and the huge increase in high-end tourism, with vast numbers of visitors enjoying learning about English whisky at distilleries up and down the country, from Cornwall to Cumbria. The book includes profiles of nearly 40 distilleries, with descriptions and tasting notes of key whiskies released so far.
Cozy Bookshops-your ultimate escape into a world of bookish bliss and mindful relaxation in 46 adorable scenes, from the coziest book nooks.
Wander labyrinthine bookshelves, sink into soft armchairs by roaring fireplaces, and lose yourself in snug, atmospheric corners. Escape, relax, and unwind with this colouring book for all skills levels and bring your own personality. The possibilities are endless!
Perfect for...
Book lovers and cozy-core enthusiasts
Adults and teens seeking mindful relaxation
The ultimate creative gift
With single-sided pages, and bespoke illustrations start your cozy escape today and bring your imagination to life with Cozy Bookshops.
From the rolling hills of Tuscany to the sun-soaked coasts of Sicily, each page explores the ingredients, landscapes and kitchens that shaped these treasured recipes, many of which are now remembered by only a few Nonnas.
'A brilliant book by one of the masters of Italian cuisine' - STANLEY TUCCI
'Recipes that feel like old friends - comforting, much-loved, and a total joy' - JAMIE OLIVER
Gennaro Contaldo, with his unmatched passion for authentic Italian flavours, guides you through a treasure trove of lost recipes that were on the verge of fading into history. Organised by region (Central, North, Islands, and South), discover dishes that once formed the heart of family gatherings: humble pasta variations, vibrant sauces, and comforting classics.
From Pope's Pasta and Medieval Pancakes to Assassin's Spaghetti, Courgettes with Amaretti, Sweet and Savoury Ravioli, Chestnut Pudding and even Watermelon Jelly - each captures the true spirit of Italy.
Filled with Gennaro's warm anecdotes and culinary wisdom, this book is a heartfelt homage to his homeland - celebrating tradition, preserving culture, and serving up Italy's stories one irresistible bite at a time.
Escape into A World of Cozy Bookstores. A Colouring Book for Book Lovers.
Step into a realm where every page allows you to de-stress and unleash your creativity. A World of Cozy Bookstores beckons you to explore 46 enchanting scenes filled with reading nooks and literary spaces, both real and imagined.
From whimsical book nooks to breath-taking reading rooms, travel the globe as you colour your way through the world's most delightful bookstores. Each illustration serves as a cozy retreat, designed to inspire relaxation and mindfulness for colourists of all skill levels.
Perfect for:
The perfect gift for book-lovers, avid readers and travel enthusiasts
Adults and teens seeking a peaceful escape
Thoughtful gifts for creative souls
With single-sided pages and beautifully crafted illustrations, embark on your cozy adventure today. Bring your unique artistic flair to life and immerse yourself in the magic of A World of Cozy Bookstores.
Featuring iconic bookstores:
Rizzoli (New York, USA)
Shakespeare and Company (Paris, France)
El Ateneo Grand Splendid (Buenos Aires, Argentina)
Waterstones Piccadilly (London, UK)
Dymocks George Street (Sydney, Australia)
Curl Coffee (Beirut, Lebanon)
The English Bookshop (Uppsala, Sweden)
Illustrated with photographs of stunning wine landscapes and detailed, maps of key wine countries and regions, this book illustrates and explains the vital connections between wine and its landscape. Fundamental to the understanding of wine is a sense of place knowing which country, which region, which hillside and which vineyard a wine comes from adds enormously to the pleasure of drinking it.
'Cucina povera' is the food that traditionally fed the poor of Italy yet remains the basis of most Italian dishes we love to eat today. It's a simple philosophy - delicious, hearty meals using accessible and affordable ingredients.
Along with the majority of post-war Italian families, a young Gennaro was raised on a diet harvested on a limited budget. Restricted choice of scarce ingredients meant they learnt the value what they had, how to cook dishes lovingly and use imaginative methods of preservation to make simple dishes go far: including salting, drying and curing.
With tips and ideas of what to do with leftovers, Gennaro helps home cooks squeeze maximum use from the 'cucina povera' ethos, turning humble ingredients into nourishing feasts without taste sacrifice.
From Sicilian chickpea fritters to lentil soups and bread salads - to more elaborate filled vegetables, delicious 'poor-man's' ricotta dumplings and simple sweet biscotti, this book will transform the way you shop, cook and eat.
These rhymes compare two things, which, though they seem to be the same / Reveal themselves to be unique in character and name
Charming, fun and whip-smart, these rhymes from food writer Tara Wigley tell you everything you wanted to know about ingredients, cooking and kitchens, but were afraid to ask.
'Some of the greatest kitchen conundrums - solved, clarified, demystified. As ever with Tara, this is informative and entertaining!' - Yotam Ottolenghi
What's the difference between...
A sausage and a frankfurter
A Manhattan, a margarita and a martini
Jam and jelly
Ice cream and gelato
A cupcake and a muffin
A cook and a chef
Nigel and Nigella
A bun and a roll and a bap and a cob
Confused as to whether you should use baking soda or baking powder in your cake? Can you tell a King Edward from a Duke of York? Or pick a Parmesan from a pecorino? In these 30 rhymes, Tara imparts years of cooking knowledge from the world-famous Ottolenghi test kitchen to solve all your culinary conundrums in a way that is accessible, memorable, witty and - most of all - fun. The rhymes can be gobbled up in one sitting or carefully chewed in bitesize portions.
Playful riffs on etymology, Anglo-American cultural differences lost in translation, and the subtle differences between products and ingredients feature throughout, teaching us about where our food came from, and why we call it that, and ultimately celebrating how food bring us together.
As with Tara's first book of rhymes, How to Butter Toast: rhymes in a book that teach you to cook, this book will equip you with the tools to convert temperatures, bake effortlessly and swap out ingredients like a pro without you even realising it.
With colourful and bold design and intriguing illustrations throughout, this book is the ideal bedside companion for foodies and the perfect Christmas gift for any cooks in your life.
Packed with quick and easy recipes that bring all the goodness and none of the fuss, Healthyish is about cooking that works for real life.
No rules, restrictions or counting carbs or macros - just simple, wholesome food with a little wiggle room.
Taking all the best bits of healthy eating, discover:
High-protein, batchable breakfasts
Pre-prepped lunches that keep you energized
Plant-forward dinners full of flavour and ready in under 30 minutes
Refined-sugar-free treats for when you need a sweet fix
Swaps, substitutions and storage tips for every recipe
Think delicious, convenient, feel-good cooking with everything you need to eat well without it feeling like a chore - because healthy and balanced eating shouldn't feel impossible.
This definitive cookbook is filled with over 80 delicious recipes that capture the spirit and flavours of Ramadan. A timeless, approachable guide to cooking and preparing Ramadan meals, designed to help families savour flavourful heritage meals without the stress, especially during the holy month.
As a working mother, Ilhan understands the time constraints of modern lifestyles. Her cherished family recipes are all about nourishing food that feeds the soul as well the body.
With simple, satisfying meals suited to the quiet rhythms of suhoor and iftar, as well as generous Eid spreads to share with family and friends, the recipes all use easily accessible ingredients and simplified methods, without sacrificing on flavour.
By weaving flavours and techniques from various cultures, The Ramadan Kitchen celebrates the rich tapestry of Ramadan culinary traditions from around the world, making it a valuable resource for anyone who observes Ramadan as well as those who wish to understand and appreciate authentic Muslim home cooking and culture.
Recipes include:
Bariis Somali - Aromatic Somali Rice
Fuul Mudammas - Stewed Fava Beans with Eggs and Feta
Suqaar - Diced Beef and Vegetable Sauté
Bur - Cardamom-Spiced Beignets
Timir Cake - Spiced Date Cake with Caramel Sauce
Refreshing Watermelon Mocktail
Contents:
Introduction: The significance of Ramadan, preparing for Ramadan, meal planning, grocery tips and more
Suhoor: Quick and nutrient-dense recipes for wholesome pre-dawn meals
Iftar: Classic recipes to break the fast, honouring traditional dishes and time-saving techniques
Mains: Comforting, hearty soups, stews and curries, with many vegetarian and vegan options
Breads: Authentic flatbreads, samosas and no-knead bakes
Dessert: No-bake and quick desserts plus traditional sweets with simplified methods
Drinks: Hydrating beverages and refreshing smoothies
Eid: Recipes for Eid al-Fitr and special occasion dishes, perfect for sharing
'There are so many recipes in here that have me planning all manner of meals to look forward to.' - Nigella Lawson
With 60 vibrant recipes, Bonnie Chung explores a wide variety of tofu-based dishes. From textures you might be familiar with: crispy, soft, mashed and silken, to lesser-known varieties, including dried and fermented tofu, there are inspirational savoury and sweet dishes for every occasion. You can even learn how to make your own tofu from scratch! Drawing on influences that span across Asia, all the dishes are centred around vegetarian recipes that put tofu centre stage with extra twists for adding fish and meat included.
The recipe chapters are arranged into sections by texture:
Crispy Tofu: including Bookshop Katsu curry, Panko tofu bao and Tofu Miso Dengaku
Soft & Chunky Tofu: including Ma Po tofu, Smoked tofu okonomiyaki and Indo-Chinese chilli tofu
Mashed Tofu: including Chilli butter turmeric tofu scramble, Tofu Shirae salad and Miso tofu celery wantons
Silken Tofu: including Fully-loaded spicy Xi'an cold tofu, Hot & Sour Soup and Korean tofu stew
Fermented Tofu: including Red fermented tofu cauliflower steaks and Triple tofu Banh Mi
Dried & Fried Tofu: including Tofu & mushroom Dan Dan noodles and Miso soup with aburaage and deep-fried aubergine
Sweet Tofu: including Baked Matcha tofu cheesecake and Tofu Fa pudding
'Soulful, inquisitive and thrillingly unpretentious all at once.' - Jimi Famurewa
Think kebabs that bridge generations, stews that tell tales, breads that warm your soul, and desserts that are sweet escapism - draped in buttery layers of history and dripping with syrup. Hasan looks at heritage dishes, eating Adanan kofte in Adana, but also tries local delicacies, like pistachios in Gaziantep.
Though language and culture are shared, Hasan's Cypriot upbringing left mainland Turkey feeling somewhat distant. Arriving on the south coast, he travels across mountains to the corners of the country; not only unveiling culinary traditions, but unearthing the very history that flavours them.
The part-time vegetarian who was identified in Sally''s first book, Veggiestan, has become a thing. Great swathes of the population are now eschewing meat for the best part of the week in favour of healthier, vegetable-based alternatives.
The appetite for new ways to brighten your broccoli, add sparkle to your spinach and titillate your tomatillos has never been greater. Since opening her vegetarian cafe within her shop Persepolis, Sally has seen an explosion of interest in her Middle Eastern-influenced vegetarian dishes.
Inspired by the food Sally serves up daily to her hungry customers, this sequel to Veggiestan, ventures a little further from the Middle Eastern shores, deserts and mountain ranges to other continents and beyond... The book still mostly draws on Sally''s experience in Mediterranean and Middle Eastern cuisine, but once again she looks to all parts of the globe for vegetarian recipes (and stories).
Persepolis brings you the most outstanding (and fun) ways of feeding without meat or fish, stopping along the way for a chat with the residents and a bit of sightseeing. 150 new recipes, including more vegan recipes/alternatives, offer a fantastic variety of ideas for the vegetarian cook.
From the raspberry swirl of Zurel and the petticoat-like frills of Weber's Parrot and to the rim of the Mascotte, this book offers informative analysis of a stunning range of specimens, including historical and contemporary varieties. With engaging commentary on each bloom, easy-to-follow advice and glorious photography, Tulips is sure to appeal to anyone who appreciates the majesty of this lovely ower.
A brand new collection of recipes from Anna Del Conte that make vegetables the star of the show.
Organised in an A-Z format from aglio to zucchina , Anna presents classic dishes alongside her own personalised (many previously unpublished) recipes created throughout her years as a writer. These range from classic recipes to more adventurous dishes including panzanella , parmigiana di melanzane , fiori di zucca fritti and beetroot or pumpkin gnocchi. Whilst Anna embraces classic Italian flavours, she ensures that the vegetable in the dish is at the heart of each recipe in her signature style. This is a celebration of vegetables that praises the flavour and texture of each individual root, squash, herb and pulse to teach a new generation of cooks how to enjoy fresh seasonal produce at any time of year.
Passionate about hummus, Ronen Givon and Christian Mouysset celebrate the versatile and healthy dip.
A true staple of the Middle East and the Mediterranean they venture further afield than your standard supermarket selection to bring out surprising and delicious flavour combinations to tickle the tastebuds.
Enter into Ronen and Christian''s Levantine Kitchen to learn how to make the perfect hummus every time, the ultimate hummus swirl and hummus toppings from different world cuisines to spice them up. As well as this there are recipes for soups, salads and sauces and Mediterranean favourites such as falafel, flatbreads, labaneh, tabouleh and green tahini. With over 60 recipes to impress friends and family with a varied mezze spread, this is an essential for any cookery shelf. Hummus is a star; not just a delicious dip.
Chapters include: The Levantine Kitchen, Making Hummus, Toppings for Hummus, Falafel and Wraps, Soups, Salads, Breads and Sauces, Desserts, Drinks and Quick Snacks. Hummus a lso includes a free-from list to making meal planning as easy as possible.
''Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don''t use strawberries in December.'' - Ravneet Gill.
This is a book aimed at chefs and home bakers alike who FEAR baking.The message: pastry is easy. Written by pastry chef extraordinaire, Observer Food Monthly 50 and Code Hospitality 30 Under 30, Ravneet Gill, this is a straight-talking no-nonsense manual designed to become THE baking reference book on any cookery shelf. This is the written embodiment of Ravneet''s very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal.
Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she explains the principles of patisserie, which of ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking. Chapters are then organised by type of patisserie: Sugar, Custards , Chocolate , Pastry , Biscuits , Cakes and Puddings.
So whether you want to make a lighter-than-air birthday cake, flaky breakfast pastries, smooth and rich ice creams (or parfaits ''because parfaits are for when you''re in the shit''), macarons or meringues, Ravneet will offer just the right advice to make it all seem easy.
Growing flowers to cut and enjoy at home can sharpen our awareness of the world around us and make us more attuned to nature. We find it impossible to walk anywhere without spotting a prized rose in a front garden, a brassica gone to seed on a neighbouring allotment plot or a weedy verge in a carpark and considering its potential for cutting.
''Tuning into the flowering seasons, observing and being compassionate to nature and seeking beauty in the unexpected not only makes us better gardeners but custodians of the planet.'' - Camila and Marianne
Like the food revolution that focuses on provenance, locality, climate and sustainability, Camila and Marianne use these principles to address the flower market. With not much space, it is possible to use the flowers from your garden to decorate your home as well as giving bunches to friends and family instead of buying cellophane wrapped flowers from the shops that may have been covered in pesticides and travelled many miles to get to you.
Flowers are something we are irresistibly drawn to and turn to at the milestone moments of our lives, at births, marriages and deaths, to connect with an estranged friend, to send love or say we''re sorry. They colour our most formative experiences and are our gateway to finding our own personal relationship with the planet we inhabit. No matter the size of your garden, this practical, but approachable guide will instill the confidence in you to grow flowers to bring into your home and enjoy all year round.
For the first time, dessert chef and Happy Endings founder, Terri Mercieca, lets us in on the magic behind their most sought-after ice creams and complementary puddings to give you the tools to create your own versions of their beloved ice-cream sandwiches and desserts that dreams are made of.
Baking might get all the love right now, but it''s time that ice cream claimed its crown as the ruler of desserts...
For Terri, ice cream simultaneously has the power to conjure childhood memories and deliver a taste explosion that stops you in your tracks and floods you with sensory delight. It can offer comfort in both our happiest and saddest moments - she''d even go so far as to say it can be medicinal.
This seemingly simple treat is a result of some of the most complex material science, but this book will be your trusted guide, walking you through the tips, tricks, and techniques to make your own magic, at home. And just like they do at Happy Endings, Terri will show you how to achieve the most moreish and well-balanced dessert with just the right bite.
The Happy Endings Cookbook gives you a full repertoire of recipes including all the elements you could ever need to build your own version of their signature ice-cream sandwiches, alongside impressive sundaes, classic puddings, and tantalizing tarts.
It''s time to lift the lid off ice cream and rediscover the joy it can bring to all of us.
The book showcases 75 beautiful words evocative of the wild, from all around the world, that describe natural happenings in nature. It includes words that describe weather, or a feeling you have when in nature as well as sensory words that explain the smell or sound of a place.
The words used to express what is seen in the world are vital to an appreciation of it - language is a key component in the call of the wild. As words vanish from a language, it follows that what they describe may disappear. Words deepen understanding of what is seen, and what is seen comes more vividly to life through the words used to describe it. As the natural world and the time spent in it diminish in the face of modern life, it's more vital than ever to recall it into being with the magic of language.
Each of the 75 words will have a 100-word description, including its pronunciation, a geographical/historical/cultural background, as well as reflecting on the emotional/mindful response the natural phenomenon can inspire. Each word will be paired with an illustration
Examples of words:
Mångata. Sweden. Noun. The path of light that the moon makes on water.
Sugar weather. Canada. Noun. A period of warm days and cold nights - the perfect weather to start the sap flowing in maple trees.
Rudenja. Lithuania. The way nature begins to feel as autumn takes hold and the vestiges of summer disappear.
Komorebi. Japan. Noun. Beams of sunlight filtering down through the trees.
When John Montagu, the fourth Duke of Sandwich, got the brilliant idea of putting slices of cold meat between two pieces of bread, he not only invented the first, really modern meal - he created a global obsession. Today there are variations of the portable, cheap (but, above all, good) sandwich in most cultures and it is about time a book appeared that takes the subject seriously.
In more than 90 recipes, you learn such skills as how to make perfect versions of classics such as the Club Sandwich, Reuben and BLT, and you get to know a bit more about exotic sandwiches such as Mufflettas, Tortas, Po'boys and Banh mis. The Ultimate Sandwich describes sandwich history, sandwich philosophy, how to bake the perfect bread, make your own cheese and cured and cooked meats, as well as the accessories and kitchen equipment every sandwich lover ought to have at home.
This is quite simply a cookbook that at last affords the modest sandwich all the respect it deserves. The secret behind a happy life is, after all, as musician Warren Zevon said on his deathbed, to 'appreciate every single sandwich'.
Remarkable Motor Races features a collection of the some of the most amazing motor racecourses from across the world, captured in beautiful photographs that transport you right into to the thrill of the race.
"There have been plenty of books about races and race tracks. But none with the depth and scope of this one... A fascinating collection of stories reaching outside the world of F1 to the wider motorsport diaspora." - GP Racing
"It's absolutely beautiful. If you're a new Formula 1 fan or an old Formula 1 fan, there will be things in here. The photography is sensational. It's full of Andrew's very smart observations and actual history about this fascinating world of motorsport." - Greg James on The Fast and the Curious
Ever since Ferenc Sziz won the original 'grand prix' race at Le Mans in 1906 man has been racing machines for sport. Remarkable Motor Races gathers together some of the most epic challenges on four wheels that exist today, from the Dakar rally in the sand-blown deserts of Saudi Arabia to the glamorous F1 Monaco Grand Prix, or the 'Race to the Clouds', scaling Colorado's Pikes Peak at speed on a track lacking safety barriers...
The BBC's chief F1 writer, Andrew Benson, has assembled some of the greatest races and the race circuits associated with them - globally recognized names such as Monza, Silverstone, Spa, Daytona, Le Mans, Indianapolis, Nurburgring and Laguna Seca - and explores their rich history of triumph and tragedy.
There are also the storied, long-distance road races now resurrected for classic cars and run as regulation rallies, such as the Targa Florio and the Mille Miglia, or the celebrated World Rally Championship events like the Acropolis, Monte Carlo and Rally Finland where cars are regularly airborne on serial jumps.
The book features:
- original interviews with Fernando Alonso, Jacky Ickx, Gil de Ferran, Daniel Ricciardo, Helmut Marko, Zak Brown, Kevin Magnussen, John Watson, Carlos Sainz and Mark Webber coupled with over 300 dramatic photographs from the world's best motorsport photographers
- a range of motorsport from the megabucks grands prix of F1 to a hillclimb run through Breton farmyards
- Find out how Taylor Swift helped save the USGP in Austin and how Helmut Marko was once summoned by a mafia don
- Featuring races from F1, DTM, NASCAR, IndyCar, World Rally Championship, World Endurance Championship, V8 Supercars and even the Craftsman Truck Series
- Includes races/circuits in Andorra, Abu Dhabi, Australia, Austria, Azerbaijan, Bahrain, Britain, Canada, China, Finland, France, Greece, Germany, Italy, Las Vegas, Japan, Saudi Arabia, USA
