Summer 2014 New Title Selection VIRTUE BOOKS
‘KICK - OFF’ With recipes covering every day snacks, lunches and dinners as well as entertaining and drinks, This is Brazil conveys the essence of Brazilian lifestyle and cooking with beautiful and vibrant photography and recipes for every occasion.
9781742706801 16.99
9781845336615 30.00 Brazil is a vast country with a cornucopia of fabulous ingredients and a wealth of ethnic culinary influences; the result is one of the most exciting cuisines in the world. In this ground-breaking book, acclaimed young chef Thiago Castanho and internationally respected food writer Luciana Bianchi explore the best of Brazilian food and its traditions.
Cabana The Cookbook offers a slice of modern Brazilian life with stories about the origins of each recipe and anecdotes ranging from how to dance the samba to how the Scots brought futebol to Brazil. Zingy, vibrant and full of life, there’s so much more to Brazilian food than grilled meat and stews.
As well as Thaigo’s own recipes, the book includes contributions from a team of celebrated 'guest chefs' from all over Brazil.
Fruit-packed breakfasts, tasty street food, like Sweet Potato Crab Cakes; colourful side dishes, simple-but-tasty barbecue dishes like Cabana’s signature Malagueta Chicken; decadent desserts and refreshing fruit-based drinks and cocktails including the classic Caipirinha.
Thiago featured on Michael Palin's BBC series Brazil and currently has two restaurants. 9781849493741 20.00
Cabana currently have 3 restaurants in London
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Leticia has reconstructed classic Brazilian dishes, using the skills she gained whilst working in some of the world's best kitchens. The dishes are a little lighter and less sweet to fit with modern healthconscious lifestyles, and are easier to recreate at home.
9780857831545 15.99
9780857832085 19.99
Extra Time
With 85 incredible recipes that include all the favourites - Caipirinha, Pao de Queijo, and Brigadeiros - The Rio Cookbook bottles the dynamic flavours of the place and reflects how its cuisine has become one of the most inventive in the world. A former punk DJ who was classically trained as a chef in Europe, Atala refuses to import ingredients such as caviar, truffles and fois gras, into Brazil and instead scours the Amazon for indigenous produce to fuse with classical techniques in his cooking. He then works with the Amazon’s native communities and small-scale producers to extend the availability of these native products around Brazil. D.O.M was recently voted no 4 in the San Pellegrino 50 Best Restaurants Awards.
9780714865744 35.00
Other Nations Turquoise oceans, warm sultry nights, intoxicating music and fantastic food - we could all do with a little more of the Carribean in our lives and this unique cookbook shows you how to recreate its unforgettable scents and flavours in your home kitchen.
9780857832313 19.99
Daniel Galmiche's first book, French Brasserie Cookbook, was hailed as a masterpiece of French home cooking. N o w, i n t h i s b o o k , h e t u r n s h i s experienced eye to something different: his own irresistible take on the new wave of modern French cooking.
Didem Şenol's cooking and restaurant featured in Ottolenghi’s Channel 4 series Mediterranean Feasts.Part travelogue, part guide to the best local markets, Aegean Flavours is above all a recipe book filled with inspiring ideas that will allow you to create and savour a wide variety of dishes
9781909342484 30.00
978184899067 20.00
Also available
9781844839926 20.00
The food of Thailand is renowned the world over for its distinctive blend of hot, sour, sweet, and salty flavours, and Thailand: The Cookbook is the definitive guide to this muchloved cuisine. 500 recipes ranging from simple snacks and drinks to curries, stir-fries, and elaborate desserts, Thailand: The Cookbook shares the familiar - Massaman Curry, Phat Thai - as well as the less familiar - Pandan Pudding, Dragon Fruit Frappe. For cooks of all abilities and anyone who wants to experience the real Thailand.
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On the sleepy and beautiful Ionian island of Paxos, the local people still follow the old ways. They cook from ancient recipes: simple dishes, handed down the generations until they seem to have become part of the collective unconscious _ in which good ingredients are allowed to speak for themselves. The food on this little island is special, because by happy accident of history and geography, Paxos is the place where Greek and Italian cuisines meet.
9781742705262 Â 20.00 Real Vietnamese Cooking is a culinary voyage through this unique country. It samples the memorable meals found everywhere from street stalls, countryside eateries, outdoor bars and family gatherings, covering the three main culinary regions of the country: the hearty food of the cooler North with its four distinct seasons, dishes from the centre with its tradition of the imperial cuisine from Hue, and the sweeter and spicier food from the tropical South, not forgetting the allimportant dipping sauces, without which no Vietnamese dish would be complete.
9781742706009 Â 25.00 9780714865292 29.95
Delicious modern recipes from Death by Burrito, the revolutionary Mexican eatery based at the Catch bar in the heart of Shoreditch. A far cry from the Tex-Mex style of Mexican fast food, where cheese and mince dominate, the dishes in Death by Burrito put taste first - the truly exceptional range of starters, main meals and sides prioritises fresh, vibrant flavours: Smoked Beef Short Rib Mole Tacos, Deconstructed Guacamole with Blue Corn Tortillas and Crab Cakes also look stunning on the plate.
9781845339061 16.99
The benefits of eating less processed food are increasingly recognised, and raw food diet books have a dedicated following. Raw Food French Style book has a non-fanatical approach, with the emphasis on flavour. Recipes include: Raw Beetroot, Nut and Grapefruit salad; Passionfruit and Coconut Tuna fillet; Veal Tartar tartare with Oysters and Seaweed; Pineapple, Sage and Ginger sorbet. 'Raw Talent' features throughout the book focus on some of the most exciting raw food chefs and restaurants in Paris.
Authentic recipes from the heart of Argentina's cuisine. There are chapters with traditional recipes for empanadas stuffed with meat, fish, cheese, vegetables, fruits or creamy chocolate; cult Argentinian street food recipes that are easily made at home; ice creams including helado, the creamy signature Argentine ice; and some Argentine classic desserts, including the legendary dulce de leche.
9781743361863 14.99
9781449430085 16.99
9780711235427 20.00
A collection of Kim Sunee interpretation of cherished recipes and cooking discoveries from across the globe. From Tuscan crostini di fegatini and Louisiana dirty rice to the flavours of her birth country, South Korea, and favourites from the ten years she spent eating and cooking in Provence and Paris,
A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread and many more from the Observer Food Monthly’s Rising Star of 2014
9781845339104 25.00
9781444754674 25.00 Homely, fragrant and big-hearted food from the kitchen of Honey & Co. voted o Best Newcomer at the Observer Food Monthly awards 2013. Fresh fruit and vegetables, wild honey, big bunches of herbs, crunchy salads, smoky lamb, bread straight from the oven, old-fashioned stews, Middle Eastern traditions, falafel, dips, and plenty of tahini on everything.
9781849493765 18.99 The wonderful tastes and exotic allure of Istanbul, one of the world's most fascinating cities. Part cookbook, part travelogue, meet the characters behind the intriguing food of the city — artisan bakers, traditional chefs, fishermen and street food vendors. Recipes reveal the heart and soul of Turkish cuisine. From breakfasts to salads, easy lunches and fast suppers to celebratory dishes for special occasions. Enticing dishes include roast chicken and pilaf, imam bayildi, classic mezze plates, kofte and delicate honey-soaked pastries. Simple substitutions are also given for those ingredients that are less widely available.
Chefs Sam and Sam Clark's little gem of a tapas bar packs a big culinary punch, attracting critical acclaim and constant queues. Now, with the publication of the cookbook of this hugely successful restaurant, Morito's small plates can be cooked, eaten and shared at home. Photographed over the course of two years often by members of the Morito team - the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito
9780091947309 25.00
The theme is simplicity: easy-to-prepare recipes based on sustainable species and easy-to-obtain ingredients. The book is divided into chapters by cooking technique: raw, cured, pickled and soused, smoked, steamed, poached, boiled and braised, grilled, barbecued, baked, pan-fried and deep-fried. With an explanation of the particular technique, Nathan reveals the secrets of his simple approach to it and details the varieties he considers best suited to the technique. The recipes are mouthwatering: Whisky-cured salmon with kohlrabi and horseradish yoghurt; Scallops with hazelnut butter and watercress; and Seafood burger with celeriac and apple salad…For those who buying whole fish - or catching their own - there is a step-by-step illustrated guide to preparation. An elegant easy-to-use cookbook for all fish lovers looking for fresh inspiration in the kitchen.
9781849493727 20.00
More than 100 recipes make up this stunning yet eminently approachable collection of suppers from Jason Atherton: perfect meals to share with friends and family. A showcase of Jason's favourite things to cook, both savoury and sweet, as well as a celebration of the flavours and techniques that have inspired him from all around the world.
9781444776881 25.00 9780857832238 19.99 In Glynn's words: 'This is not a restaurant cookbook or a home cookbook; it s just a cookbook.If you want to cook a challenging dish from the restaurant such as haddock, eggs and cornflakes, you ll find it here. If you want to cook something a bit more down to earth, such as faggots and peas, it s also here. If you want to flick through it and use it to prop up a wonky table, it s good for that too. Enjoy the book, there s some swearing, some true stories and loads of great recipes. Try them. They all work, promise.'
9781472904249 20.00 'Jason is one of the greats. He's the best of both worlds: the prowess of a Michelin-starred chef with accolades from every corner of the globe, but also the person you want to be preparing your Sunday supper.' Thomas Keller
"Most people think about chillies in terms of heat and their capacity to blow one's head off. I think about how they can delicately pep up a pile of silky aubergines, perhaps already spiced with cardamom, cinnamon and faint dusting of cumin; how dark, tobacco-flavoured chillies can add deep mysterious tones to molten chocolate, how smoky chillies can add body to slow cooked, unctuous stews and how smoked, sweet peppers can add a note of earthiness to eggs, grilled flatbreads and sautéed greens.” Thomasina Miers
Tony Singh is a man who knows no boundaries. A Scottish Sikh chef with a passion for British produce, a taste for spices and a mischievous twinkle in his eye, To n y h a s t a k e n h i s c u e f r o m t h e inventiveness of food found in our street stalls - a mashup of culinary influences, simple cooking techniques and inexpensive ingredients - to create over 80 recipes including the McTSingh Chilli Dog, Chipotle Lamb Meatballs, Mackerel & Chickpea Burger, Aubergine Flatbread, and finishing with some truly cross-cultural puds from chocolate samosas, shortcake trifle and pumpkin empanadas.
! 9780718178864 20.00 9780241146057 25.00
An exciting take on nostalgic comfort food, turning mid-week suppers, family favourites and traditional dinner parties into unrivalled feasts. 100 classic recipes are given unexpected twists and turns. Cheese and Pineapple on sticks are upgraded to crispy goat's cheese balls with pineapple salsa, and Spaghetti Bolognese gets a make-over with a Parmesan-herb topping. Sophisticated, delicious and simple to prepare, these recipes offer something different and unusual to serve at the table without departing too far from what we already know.
Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts. How to make mouthwatering treats ranging from the classics madeleines, croquembouche, sourdough starter, to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts and the original (fennel blossom ice cream, courgette and carrot garden cake).
9781472219084 20.00
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Baking Eat your way through the rainbow using fruit, vegetables, candy and other ingredients to create a perfect and delicious swatch of colour. With stunning photographs of all 50 tarts and mouthwatering, easy-to-follow recipes for tarts such as Caramel and pannacotta, Cotton candy and marshmallow, Rose and lychee, Beef and Bearnaise, and Black truffle and egg!
9781742707808 14.99 9781849493734 25.00 Reveals the secrets to making more than 30 gorgeous life-like flowers, from roses, peonies and pansies to cherry blossom, orchids and poppies. The range of 24 cakes includes miniature cakes, large cakes and tiered cakes, demonstrating the simplest use of a single flower as well as inspired combinations of blooms.
9780091948979 20.00 London's most inviting artisan bakery is on a mission to bring high-quality, handmade bread and delicious vibrant food to local communities. How-to's of mixing, kneading and shaping loaves are followed by over 100 varied savoury and sweet recipes inspired by the simplicity of cooking good bread and all the delicious mealtime possibilities around it.
After 20 years Konditor and Cook have finally written their long-awaited baking book. Their contemporary and witty cakes are famous Magic Cakes have achieved iconic status, the Lemon Chiffon is simply legendary, and their rude Gingerbread People for grown-ups exemplify the humour with which they are associated. From the Curly Whirly Cake to addictive Black Velvet Cupcakes and Boston Brownies, each recipe is easy to follow and will see you whipping up your own Konditor treats at home.
! 9780091957599 20.00
9781907974113 9.99 One of the oldest yet simplest, tastiest and most nutritious breads you can make, Sourdough needs only flour, water, salt and a little time. In Do Sourdough, Andrew Whitley aims to change the way we think about bread and reveals how the slow fermentation that is key to real sourdough can happen while we are asleep or at work. And by using his simple and fuss-free method, everyone can make this wonderful bread at home.
9780992625474 19.99 Rich, sweet and decadent, desserts are the much anticipated finale to a meal, a celebratory indulgence, or simply an enjoyable treat. Desserts of the Day offers a tantalising collection of 365 dessert recipes, suited to every taste and every occasion, from simple and rustic to elaborate and divine.
Their recipe book from the world famous French pastry shops is published in English to coincide with the historic opening of two Patisserie des Reves outlets in London this Summer. The book contains over 70 recipes for their signature pastries, recipes include the traditional Saint Honore (choux pastry, cream and caramel topping) and Paris-Brest (choux pastry with praline cream and praline sauce). Traditional French patisserie with a modern twist
9781909808171 Â 25.00
The humble marshmallow is being reinvented! Once you have mastered the basics, the limits for gourmet, homemade, additive-free marshmallows are endless. With more than 100 exciting step-by-step recipes to create and devour such as Cookies and Cream, Espresso Martini, and Peanut Butter and Jelly Marshmallows. Also includes savoury marshmallows!
9781845435202 Â 10.99
General Cookery
Summer is all about easy, great tasting, healthy food with a sense of adventure and fun. Recipes include luscious tropical fruit, leafy bowls of salad, grilled seafood, tangy Asian noodles and spiced couscous … food that not only tastes great but is good for you. Straight-forward, delicious recipes using easy to come by ingredients, so you can relax and enjoy the summer mood
9781472905673 12.99
From udon to soba and from reshteh to rice vermicelli, the widely travelled world of the noodle is celebrated in delicious stir-fries, soups, sauces, salads and snacks.
9781849494168 16.99
9781743360576 16.99
Take your cooking to the next level by cultivating aromatic plants to use when creating unusual and seasonal recipes that are fresh and full of flavour. This ingenious book also contains a simple yet practical growing guide featuring over 30 herbs and edible flowers, with instructions specific to each on when, where and how to plant, when to pick and what to plant it with. A flavour thesaurus suggests the foods it works with, the taste and how it should be eaten. And although each of the 60 recipes heroes a particular herb or flower, be it sweet or savoury, alternatives are given in case there is a need for an appropriate substitute.
James Ramsden, creator of the Secret Larder supper club and author of Do-ahead Dinners, has applied his practical do-ahead ethos and talent for inventive and satisfying flavour combinations to give you the ultimate lunchtime menu with 101 different options. Desk-top lunches need never be boring again!
9781444713732 14.99
9781909342606 20.00
Nick Coffer creator of video blog MyDaddyCooks.com creates meals that are not only yummy but will refuel the kids for that tricky period after school. In The After School Cookbook Nick shares his secrets for quick and tasty family food, aimed at keeping your kids full of energy whether they are a toddler or a teenager.
Large or small, fat or thin, peeled or with skins on, French, Belgian, British or American, everyone has their own favourite frites/dip combination. This book embraces many different cooking styles and permutations of ingredients, from polenta and asparagus to the classic French frites, Pont-Neufs or US-style skinny fries. All you ever needed to know about this iconic, comfort food that never fails to bring pleasure to your plate.
9781909108806 16.99
From Petite Kitchen blogger Eleanor Ozich comes this collection of more than 100 simple, natural, wholesome recipes that will nourish you and your family. With a focus on wholefoods, Eleanor replaces sugar and grains with natural, unprocessed alternatives to create balanced meals, many of which are gluten-free or vegetarian.
9780224098830 25.00 At its most basic level charcuterie is the technique of seasoning, processing, and preserving meat, but the charcutier's bounty ranges from sausages and hams to stuffed game birds and elaborate roasts. Charcuterie can be a succulent confit duck leg on a bed of crisp greens, a rich and meaty stew, or a picnic blanket laden with pâtés, pickled vegetables and slices of fragrant salami. Fully illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, plus a primer on whole-animal butchery, this definitive cookbook explains professional techniques that will enable home cooks to experience restaurant-quality meat every day.
9781743361870 16.99
Think crepes, galettes, enchiladas, burritos, latkes, chapatis, roti, dosa, brik, kebab wraps, Chinese pancakes, American griddle cakes and buttermilk dessert pancakes...it's a truly exciting mix. Perfect for students, busy singles, family cooks, children and foodies interested in international recipe collections and street food.
9781909108776 14.99
Otter Farm is a unique smallholding in Devon with every inch dedicated to extraordinary produce. Sprouting broccoli, asparagus, artichokes, borlotti beans and chard flourish in the vegetable patch; quince and Chilean guava grow in the edible forest; and pigs and chickens roam freely. This collection of beautiful recipes, all brimming with flavour and with fresh vegetables, herbs and fruit including a warm salad of Padron peppers, cherries and halloumi, a stew made from chicken, pork and borlotti beans, cucumber ice cream, and fennel toffee apples, chart the seasonal challenges and excitements of rural living, Offers practical advice for cultivating the best of the familiar, unusual and forgotten varieties at home.
9781408828618 Â 25.00
9780091957049 Â 18.99 A whole new way of planning meals take one simple, core recipe - like risotto - that sits at the centre of its own recipe wheel. From there lead spokes or threads to new, more developed recipes - select your perfect dish by occasion, budget or time. Each wheel is like a mind map, bringing flavours together and encouraging the reader to mix and match, adding to their own creativity and cooking skills.It's a completely original idea - the book is illustrated only with the recipe wheel graphics.
The Big Allotment Challenge preserving expert Thane Prince shares her knowledge and gives home cooks everything they need to make delicious preserves at home. With over 100 delicious recipes as well as indispensable tips and shortcuts
9781444792577 Â 20.00
9781909108820 Â 16.99 Guy Tullberg's family has been preserving for generations, and their pickles, jellies, sauces and relishes are among the most applauded in the world. He reveals the tips and techniques for successful preserving that have been handed down from generation to generation. There are 80 recipes in this book, including traditional preserves such as Chilli Jam, Farmhouse Pickle and Rosemary Jelly and preserves with more modern, fresher flavours such as Sweetcorn Relish, Gooseberry and Elderflower Jelly and Tarragon Mustard.
It’s Garden Party Season The first-ever cookery book to come from within the Royal Household. Written by the Royal Chef, it enables the reader to recreate a selection of authentic dishes prepared and served to Her Majesty The Queen and the Royal Family. With an emphasis on sophisticated seasonal cooking and fresh, local ingredients, the recipes will cater for a variety of occasions and range in both scope and scale, with offerings for both new and experienced cooks. The book elaborates on the recipes with tips on entertaining and inspirational ideas for preparation and presentation, including illustrations and explanations of the choice of china, decorations and flowers that accompany royal meals.
9781905686780 14.95
Filled with recipes that have stood the test of time as well as fascinating anecdotes and tales, Tea Fit for a Queen reveals how the tradition of afternoon tea started in royal Britain. Over 40 charming recipes include everything from delicate finger sandwiches to Victoria sponge cake, Chelsea Buns and a Champagne Cocktail.
9780091958718 10.00
Nigella Collection a vibrant new look for Nigella’s classic cookery books
£20.00
9780701189136
9780701189181
9780701189143
Coming Soon
9780701189006
9780701189167
9780701189198
Veggie/Vegan & Healthy Eating
Ross Dobson turns traditional barbecue food on its head with 80 ve r s a t i l e ve g e t a b l e r e c i p e s f o r vegetarians and meat lovers alike. Drawing on culinary influences from around the globe, including South East Asia, India, the Middle East and Europe, Ross flavoursome vegetable dishes include everything from silverbeet and feta gozleme to Jalapeno jam and pumpkin and black bean dip. Who said barbecues were just for meat-eaters!
Vegan Finger Foods features more than 100 recipes for appetisers, small plates/entrees, snacks and treats that don't require a fork or any other utensil-other than your fingers. Recipes include ingredients that can be found at almost any grocery store or farmers market and there are even low-fat, soy-free, and gluten-free recipes.
9781607745457 13.99 Vegan Ice Cream offers decadent frozen alternatives that don’t rely on milk, cream, or refined white sugar. Instead, these luscious recipes use nut milks, fresh fruit, and natural sweeteners to create simple and inventive ice cream flavours, from old favourites like Chocolate Chip and Strawberry to exotic creations such as Pecan Pie, Pomegranate, Kiwi Mandarin, Piña Colada, Chai and many more.
9781743362723 14.99
9781592335947 14.99
The Natural Cook is an inspirational book for the way we eat now. It puts fresh, flavoursome, veg-focused food centre-stage, and features recipes that make use of every ounce of an ingredient with the 'Cook's Notes' at the end of each recipes giving clear tips and ideas for turning uneaten extras into other delicious meals, ensuring that absolutely nothing is wasted.
How to plan a meal that isn’t based on bread potatoes pasta or rice. Cut the Carbs! is the result of the many ways Tori Haschka discovered to happily and greedily avoid white carbs, taking inspiration from all over the world. Follow tori’s programme to lose weight and keep it off, feel healthier, improve energy levels and skin condition.
9780007516704 25.00 A totally modern take on vegetarian eating – recipes that are healthy, nourishing, truly tasty and satisfying, introducing new dishes that are simple to make. Based on how Anna likes to eat day to day, ‘A Modern Way to Eat’ covers everything from a blueberry and amaranth porridge to start the day to a quick a u t u m n r o o t p a n z a n e l l a o r a v o c a d o, butterbean and miso salad for lunch; a tomato and coconut cassoulet, pistachio and squash galette, or mint, ricotta and courgette polpette for dinner.
9781849494182 18.99
For the past three years, David Bez has created a new salad at his desk, every workday, as a challenge. He has developed a winning formula for composing salads by base, vegetable or fruit, fresh herbs, protein toppings and dressings. 260 delicious, healthy salads — one for every weekday of the year — each of which was made, photographed and eaten by David Bez in his own office. With fresh ingredients, minimum preparation and maximum flavour, Salad Love shows you David's own simple approach to ensure your desk lunch will never be the same again.
9780857832627 14.99 The cookbook for anyone who likes to indulge in guilt-free goodness. These vegan desserts are moist, rich, flavoursome and cholesterol-free. They're easy to make and taste just as amazing as their non-vegan counterparts, if not better. Every recipe in the book is vegan, but also included is a recipe for Emily’s much sought-after, gluten-free flour mix so that many recipes are adaptable for gluten-free diets, and she offers a few raw desserts too.
9781848991699 14.99
9781849494960 16.99
With an emphasis on delicious global food, Veggienomics shows how to seek out the best-value vegetarian meals, focusing on ins e a s o n i n g r e d i e n t s , f o ra g i n g , growing your own, buying in bulk, and making full use of leftovers.
The Art of Eating Well is a revolutionary cookbook that will help anyone who wishes to feel better, lose weight or have more energy. Londonbased sisters Jasmine and Melissa Hemsley teach their principles of life-long healthy eating with exciting and inventive recipes that are so delicious you forget the purpose is good health and nourishment.
9780091958329 Â 25.00 9781909108882 Â 14.99 9781849493758 Â 15.00
Sweetness & Light is a new collection by model Daisy Lowe of recipes for 60 healthy sweet treats. By making simple changes to ingredients, such as using maple syrup rather than refined sugar, or discovering new ingredients such as raw chocolate, these recipes are transformed into something devilishly delicious but angelically healthy.
There are 80 recipes and step-by-step guides to making gluten-free pastries, breads, cakes and more With a glossary of gluten-free ingredients it makes switching to a gluten-free diet easy. A wide range of dishes is included - bakes, such as cakes, breads, tarts and pies, as well as other treats that are conventionally gluten-based, such as dumplings, pancakes, pasta and Chinese sauces.
Drinks Move over craft been - it’s time for natural wine! Isabelle Legeron MW, otherwise known as That Crazy French Woman, is leading the campaign for natural wine - wine made as nature intended, made from grapes that are farmed organically or biodynamically and harvested manually. The wine should ideally be made without adding or removing anything during the vinification process, basically good old-fashioned grape juice fermented into wine. That Isabelle is a crusader for the natural wine movement: she has her own show on the Travel Channel, organises a hugely successful annual natural wine festival (RAW) in London, and acts as adviser to several leading restaurants.
9781607745358 Â 14.99
Swap the drab for the dazzle with this concoction of moreish recipes and nifty tips that will equip you with everything you need to put the party back into cocktail. Shaken or stirred, flaming or fizzy, let the cocktail, whichever way you like it, be a part of any sparkling occasion.
In this fun, unexpected, and informative guide, New York Times spirits columnist Robert Simonson explores the history of the Old Fashioned: its birth as the "ur-cocktail" in the late nineteenth century, ascension in the 1950s and 1960s (as portrayed and made popular by Don Draper on Mad Men), and renaissance as the star of the contemporary craft cocktail movement.
9781849535854 Â 5.99