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Tools for Food
Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022) Tools For Food explores the history of 250 of our most-loved and intriguing kitchen items and how they've changed the way we live. From 12th century Mongolian fire pots, to 17th century Chinese scissors, from beloved Tupperware food containers to the iconic Alessi lemon squeezer, this culinary journey covers well-loved items, as well as lesser known objects. From primitive tools to high-end objects conceived by brands such as Le Creuset, Joseph Joseph, IKEA, Tala, Rosti, Pyrex, Oxo Good Grips, Droog, Staub and many more, the reader will be taken on a journey around the globe, exploring how and what we cook has changed over the centuries, showing similarities and diversity across times and cultures. From basic necessities to design objects, each image is accompanied by a text detailing its origin, as well as interesting facts about its relationship between culture and cooking.
JapanEasy
Many people are intimidated at the idea of cooking Japanese food at home. But in JapanEasy, Tim Anderson reveals that many Japanese recipes require no specialist ingredients at all, and can in fact be whipped up with products found at your local supermarket. In fact, there are only seven essential ingredients required for the whole book: soy sauce, mirin, rice vinegar, dashi, sake, miso and rice. You don't need any special equipment, either. No sushi mat? No problem - use just cling film and a tea towel! JapanEasy is designed to be an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. The recipes here do not ‘cheat’ in any way; there are...
Little Book of Us
The ties that bind us don't have to be physical. Every time we meet someone, we forge a bond, a spiritual cord that ties us together. Us can be two, three, or more! The Little Book of Us is a collection of 150 inspiring quotes and practical exercises that capture the spirit of togetherness. Whether celebrating friends, family, or 'the one', let this book guide you through the many forms of love, with tips on how to meet your soul mate, explanations of romantic gestures, and an exploration of traditions and marriage customs from around the world.
Mabu Mabu
In Mabu Mabu, charismatic First Nations chef Nornie Bero champions the tastes of native flavours in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits. Nornie grew up on the island of Mer in the Torres Strait and while her wanderlust would take her to Italian and Japanese kitchens in Melbourne and London via Townsville, her home now is Mabu Mabu, a restaurant renowned in Melbourne and beyond for its innovative and delicious Australian Indigenous food. This book, also called Mabu Mabu – which means help yourself – reflects Nornie’s approach to cooking: simple, accessible, delicious, and colourful! Her native pantry (explored in a comprehensive glossary of native ingredients) includes seeds, succulents, nuts, plants and herbs, and her recipes range from Pumpkin and Wattleseed dampers (for which she is known) to Kangaroo Tail Bourguignon to Saltbush Butter, Quandong Relish, Pickled Karkalla and Pulled Wild Boar. Nornie also shares her knowledge of foraging, sourcing and substitutions, as well as the story of her formative years foraging, fishing and cooking alongside her beloved father on Mer.
Green Home
Green Home explains how to 'green up' your life with an array of houseplants, and has been a bestseller in author Anders Royneberg's home country of Norway. Living with plants can enliven and enrich your surroundings, promoting feelings of relaxation and well-being. But where to start with curating that vital indoor collection? Green Home features all the green plants Anders has collected in his own apartment of 50 square meters – over 100 plants – and how this inspires him towards greener, more balanced living. With a guide to houseplant types, hints and tips on how to get your plants to thrive and also on how to integrate them into your home décor scheme, it’s a plant book with added personality.
Still
A stunning visual journey through the homes of people from around the world who have taken steps to simplify their lives and embrace the principles of slow living. Still is an interiors book that invites readers to take on the philosophy of the SLOW movement. Living Sustainably; Local; Organic; and Whole. It talks not just to the question of the physical structures we choose, but also the surrounding environment, and what effect that can have on general happiness and wellbeing. Still includes about a dozen case studies featuring escape homes and owners who live according to these aforementioned principles, enlightening readers as to why they chose this path and how it has benefitted their lives. It is the follow-up to Natalie Walton's successful first title This is Home, and once again features location photography by Chris Warnes.
Butter
Winner of the Fortnum & Mason 2021 Personality of the Year Award Butter is the essential book for anyone who loves to cook with this glorious, versatile ingredient. Through over 130 original recipes, James Martin presents some of his favourite new dishes and classics – everything from savoury delights like Butter-poached lobster, French onion soup, Chicken with ’nduja butter and Dover sole meunière, to sweet treats including Cinnamon bread with caramel butter dip, Shortbread and Baklava. Butter can bring so much to a plate of food and James showcases this comforting superstar of cooking to its very best.
I'll Always Be Older Than You
I'll teach you to peel bananas, eat ice-cream in a cone. It's lucky you've got me - I had to learn this on my own. A big sister marvels at how she will always be older than her baby brother, no matter how much he grows. A celebration of the bond between siblings from acclaimed author Jane Godwin, with glorious illustrations from Sara Acton.
Max’s Picnic Book
Irreverent, eccentric, Max's Picnic Book is the follow up the Sunday Times Bestseller, Max's Sandwich Book. Both an ode to the art of eating outdoors, and an entertaining, frivolous reinvention of it, Max and Ben will redefine what the picnic is, and celebrate its true potential, before creating 16 themed menus. Including ingenious hacks – think flavoured salts for dipping eggs and soft-serve with a shot of espresso – as well as twists on familiar favourites, this book about how and why we should picnic. Interpreting the ways in which we can eat outdoors through the eyes of their picnicking heroes, such as Hunter S. Thompson, Mary Berry and Snoop Dogg, the reader will be left with a broadened perception of what a picnic truly is.
First, Catch
NOMINATED FOR THE 2018 ANDRE SIMON FOOD & DRINK BOOK OF THE YEAR BBC RADIO 4 FOOD PROGRAMME BEST FOOD BOOKS OF 2018 THE TIMES BEST FOOD BOOKS OF 2018 FINANCIAL TIMES SUMMER FOOD BOOKS OF 2018 "A one-off, the kind of food book that I believed was no longer being published... When I reached the last page, I went back to the beginning." – Bee Wilson, The Times "A book as rich and rewarding as the rabbit stew he spends so many chapters making." – Jenny Linford, Times Literary Supplement "A wonderful taste of fresh air... First, Catch is almost revolutionary... His words are delicious, musical heaven." – William Sitwell ‘Thom Eagle’s writing is pure joy – effortless and unaffected. Ev...
