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The One Pot Cook
150 one pot recipes to feed family and friends with maximum flavour and minium fuss. From award-winning food writer Hattie Ellis.
Planet Chicken
PLANET CHICKEN is an eye-opening book about the bird we eat and mistreat the most. Hattie Ellis traces the chickens evolution and history in farming, and reveals the grotesque scandal of the modern chicken industry, and its effect on our health. But she also talks to chicken lovers around the world, from West Indian jerk-chicken stall holders to Provenal chefs, and to the pioneers who are bringing real chickens back to our tables. This will be a shocking and informative read, but also an inspiring one.
Planet Chicken
PLANET CHICKEN is an eye-opening and uncompromising book about the bird we eat and mistreat the most. Hattie Ellis traces the chicken's evolution and history in farming, and reveals the grotesque scandal of the modern chicken industry, and its effect on our health. But she also talks to chicken lovers around the world, from West Indian jerk-chicken stall holders to Provençal chefs, and to the pioneers who are bringing real chickens back to our tables. This is a shocking and informative read, but also an inspiring one.
What to Eat?
Deciding what to eat is no longer a simple matter of instinct and appetite. Every choice we make about the food we put on our plates is complicated. Is meat good or bad for me? Is buying local always best? Is organic worth it? WHAT TO EAT? asks all these questions and more: some are specific, going back to the nature of particular foods such as milk, meat and fish. Some are more general and challenging, examining the green and the good at a time when money is short and choices matter. The book also offers answers. This is a refreshingly practical guide to the stuff of everyday living, from the ingredients up: Hattie Ellis exposes the myths and unveils the truth about how food is produced, what gives us most value for money, what it does to us, and what we have done to it.
Spoonfuls of Honey
Just as honeybees are found all over the world so are recipes that use their honey. Caribbean jerk, Spanish tapas, French sauces, British biscuits and Turkish cakes all gleam with the sweet stuff. It can take no more than a spoonful of honey to bring its deep flavour to a dish. As a marinade it can enhance meat and poultry, and it works particularly well with nuts and fruits, cream and cheese, herbs and spices. Spoonfuls of Honey explores varieties of honey, explains what to consider when buying and storing it, gives tips on how to use it in your cooking, and also explores the benefits to your health and the role bees and honey play in nature. It also features over 80 recipes covering meals throughout the day and also snacks, preserves, sweets and drinks. Praise for Sweetness & Light: The Mysterious History of the Honeybee by Hattie Ellis 'Like the densely packed honeycomb of the hive, [Ellis'] book is jam-packed with information, ideas, stories and questions. Fascinating.' The Independent 'Richly informative and beautifully written.' Richard Mabey, The Times
Tea
In Tea award-winning food writer. Hattie Ellis, leads you through the many different tastes, from the aromatic delicacy of single-estate Darjeelings to the brisk vigor of Assams, from the scented beauty of Chinese crafted varieties to the health-giving properties of green teas. Hattie also explains the finer points in making and serving the perfect cup, and essentials of buying, storing, and selecting the right equipment. Tempting recipes are included, from favorites like iced tea to exotic blends such as chai masala. And Hattie shows how to match tea with food and to use it as a flavoring in dishes, including Tea-smoked Chicken and Jasmine Tea Sorbet.
A Passion for Tea
'A Passion For Tea' will ensure that you get the best from your brew. Hattie Ellis leads you through the many tastes of tea, from delicate Darjeelings to health-giving green teas and from Oolong to Chinese Gunpowder.
Doing Time in the Depression
As banks crashed, belts tightened, and cupboards emptied across the country, American prisons grew fat. Doing Time in the Depression tells the story of the 1930s as seen from the cell blocks and cotton fields of Texas and California prisons, state institutions that held growing numbers of working people from around the country and the world—overwhelmingly poor, disproportionately non-white, and displaced by economic crisis. Ethan Blue paints a vivid portrait of everyday life inside Texas and California’s penal systems. Each element of prison life—from numbing boredom to hard labor, from meager pleasure in popular culture to crushing pain from illness or violence—demonstrated a contes...
Apple Source Book
From the authors of the bestselling ENGLAND IN PARTICULAR, THE APPLE SOURCE BOOK is the definitive celebration of the great British apple.
Charcuterie and French Pork Cookery
This timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pâté, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969, Jane Grigson’s classic Charcuterie and French Pork Cookery is a guide and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast, and stew all cuts of pork, how to make terrines, and how to cure ham and make sausages at home.
