Picnic Crumbs

A Gathering of Picnics, Packed Lunches and Provisons at Home and Abroad

by Anabel Loyd

Picnic Crumbs is a collection of stories, from all sorts of people over several centuries, of food produced or eaten in a way that may, even when it is a banquet, just about be defined as a picnic. Writers, travellers and gastronomes of all persuasions describe picnics past, present, perfect and imperfect, in this delightfully eclectic anthology collected by Anabel Loyd, herself the daughter of a family whose picnics have been eaten by a mix of guests from prime ministers to Pekingeses.

TAPAS

A bite of Spain

by Janet Mendel

There is no shortage of tapas books on the market but the claim by TAPAS for special recognition lies in its idiosyncratic treatment of this familiar subject. Author, Janet Mende,l takes a tapas tour of Spain, informs the reader how to enjoy tapas in the tascas and tabernas and then shows the reader how to translate that enjoyment to one's own kitchen. Taking 140 of her favourite kitchen-tested recipes, all based on traditional Spanish products, she gives absorbing insights into regional nuances, she composes tapa-party menus and even makes wine recommendations to accompany the tapas. A handy Spanish-English glossary is a thoughtful concluding touch. "I love tapas!" declares Mendel. For her this variety of tastes, enjoyed with wine and in the company of friends, constitues the "essence of life in Spain". This is both a cookbook and a guidebook and this essence or the "tapas way of life", as she calls it in the opening section of the book, permeates every page. The choice of dishes is comprehensive but labour-intensive ones like the celebrated callos â la madrileña are avoided. Rather the emphasis is on a modest standard of skill in the kitchen. The recipes are arranged in the way tapas are prepared and served - spread on toast, stuck on a cocktail stick, in a cold salad, hot off the griddle or in a cooked dish with sauce - rather than by food category ('eggs', 'seafood' or 'meat', etc.). Thus prawns, for example, could well appear in every single chapter. Should the reader be looking for a great way of cooking a particular food, be it prawns, artichokes, clams or sausage, recipes with that ingredient should be consulted in the index. Many tapas can be turned into starters or main dishes and pointers and recommendations in this regard are provided . Also, many sauces and dressings, such as alioli and romesco, are called for in different recipes throughout the book, so these have all been grouped together. Individual recipes provide the reader with a page reference. Finally measurements for ingredients are given in three standards (metric, British and American in that order) and where British and American terminology differs the British is given first and the American follows in parentheses, for example, aubergine (eggplant) and grill (broiler). So, an individual - and very pragmatic - approach, a sparkling collection of dishes, striking full-colour photos by award-winning photographer, Michelle Chaplow andimpeccable organisation of material contribute to give TAPAS a special claim to be at the forefront of tapas books as the tapas 'revolution' maintains its impressive global momentum. Author's Note: Janet Mendel, an American resident in southern Spain, has been writing about Spanish food for more than 30 years. Her earlier book, Cooking in Spain, also published by Ediciones Santana, is considered the world's most authoritative guide to Spanish cuisine. Global rights are also availble for this.

Discovering the New York Craft Spirits Boom

by Heather Dolland

All The Tastes of New York introduces us to the new movement, of “Farm to Glass” through new book, “Discovering the New York Craft Spirits Boom”. The book shares the stories of 30 New York craft spirit distillers, their journey to success, and their emphasis on using locally grown products. It is an intimate look into each of their struggles, triumphs, and the decision to embark upon this journey. Distillers that distill spirits such as Whiskey, Bourbon, Gin, Vodka and much more!

Domestic Chic: A Fashionably Fabulous Guide for Cooking & Entertaining

by Kristin Sollenne

Rising culinary star Chef Kristin Sollenne has been making headlines for her contemporary food philosophy, approachable cooking tips and re-imagined healthy dishes. Rather than the sometimes-overwhelming cookbook approach, Kristin has provided you with the ultimate go-to guide for cooking and entertaining by the seasons. With 16 pre-planned menus and over 100 recipes with innovative décor tips to coincide with holidays and celebrations during each season, this is your “one-stop-shop” to hosting a fashionably fabulous affair! Unique flavors and pairings are awakened through each menu, along with touching family stories and traditions. As a certified nutritionist, Kristin focuses on fresh in-season produce and the lavishness of each season to guide your palette. Passionate about healthy, flavorful dishes, she demonstrates a farm-to-table approach to traditional Italian style cooking. Think a modern day twist on your grandmother’s classics! Speaking of modern day – check out Kristin’s specialty line of kitchen couture designer aprons, CELLINI, and always entertain with passion and flair.

The Mountain Cafe Cookbook

A Kiwi in the Cairngorms

by Kirsten Gilmour

Legendary breakfasts to fuel days on the mountain; inventive, zesty salads and indulgent and luxurious cakes – these are all hallmarks of Aviemore's Mountain Cafe. Owner-chef Kirsten Gilmour draws on her Kiwi roots to turn out contemporary dishes with an antipodean love of fresh and bold favours, and in her debut cookbook she shares her secrets and inspirations with you. The Mountain Cafe Cookbook is packed full of Kirsten's irresistible recipes for the best-loved dishes and drinks at her Highland restaurant, alongside others drawn from her grandparents and infuenced by her travels around the world.This is not diffcult, fancy restaurant cooking, but gutsy, fresh, hearty food that will taste just as good from your kitchen as from hers. With vibrant photography by Paul Masson, The Mountain Cafe Cookbook has over 130 recipes including everything from Smoked Fish Chowder, Cider Sage Barbecue Chicken, Sloe Gin & Bramble Salmon Salad and Butternut Chilli & Coconut Fritters to Chocolate & Coconut Brioche, Cardamom Oranges, Badass Brownies and Passionfruit Melting Moments. All delicious and bursting with flavour.

Brewing Your Own Craft Beer… EASILY

by Ferdinand Laudage

“Brew it yourself” Craft beer – everyone’s either talking about it or drinking it. Meanwhile, you can brew it yourself! This brewing guide will show you just how easy it is to brew your first, very own, very quaffable pale ale. The book will guide you step by step through all the preparations and your first brewing day, to the finished beer. You can also be creative – once you’ve mastered the basics of the ingredients and brewing process, you can develop your very own favourite beer, as well as trying out and experimenting with variations on ten further recipes for different beer styles. With checklists, tips and step-by-step instructions – compact, practical and creative.

Distinguishing and Drinking of Chinese Tea

by Li Tao

150 kinds of common teas and rare Souchong, more than 600 primary pictures of dry tea, tea infusion, infused leaf and tea dance. Distinguish the first-class tea and watch tea dance to enjoy its elegance and vulgarity. You can drink the most authentic Chinese Tea only through three steps of selecting, buying and making a tea. With 30 years of experience in tea, the author can teach you how to distinguish tea without being “cheated” and buy cheaper tea and to make a tea at once. With subtle words, selection method and illustration, it is required reading for these who start drinking tea at first and old tea drinkers for more than decade years.

Tea ceremony: from tea to understand tea

by wang jianrong

The distance from tea lover to tea master is just a book. There are more than 600 sharp images in this book, which showing you how to understand the drink, how to buy good quality tea leaf, how to make a nice cup of tea, how to taste the tea, and knowing about every aspect of tea. The book will lead you from tea ceremony, tea art and tea history of green tea, black tea and Pu'er tea to build your bourgeois life.

Mother's Cooking

by Joan Roca

A book bringing together typical homemade cuisine with eighty simple recipes for everyone to make at home. Mother’s cooking, traditional cooking, brought up to date, but keeping its ties to the very deeply rooted need to recover and perpetuate the most authentic dishes loved by everyday people. Uncomplicated, non-technical recipes, but with Joan Roca’s special touch. The book contains three types of recipes: our mother’s dishes, the ones we’ve known our whole lives; adaptations for modern palates, with less fat or sugar; others that represent the evolution of traditional recipes with modernized flavors. The book is structured with the classic organization of recipes: starters, fish, meat, eggs, vegetables, sweets. And it will give a brief introduction to basic techniques, with clear, uncomplicated explanations. An homage to all our mothers’ cooking.

Nòol I'r Gegin Gyda Gareth

by Gareth Richards

The Wright Taste

Recipes and Other Stories

by Simon. Wright

The Findhorn Book of Vegetarian Recipes

by Kay Lynne Sherman

Since 1962 the Findhorn Community in the North of Scotland has created healthy and creative vegetarian food for its members and guests. The life within the food we eat nourishes more than just our bodies and the vitality we recieve is a measure of the love and care that has gone into its preparation.;Here is a collection of the favourite recipes that have been used and loved over the years, celebrating the pleasures of preparing food with love and joy. From the simplicity of sprouting alfalfa seeds, through home-made bread and breakfast treats, to a range of vegetarian entrees and desserts and even a "proper tea party", this book offers recipes - and a perspecive on the art of cooking - that have grown out of the community's experience.;All the recipes have clear, easy-to-follow instructions and are in metric, Imperial and American measurements.

Discovering Celtic Cuisine

by Margaret Rees

Yn Y Gegin Gyda Gareth

by Gareth Richards

A Thai Herbal

Traditional Recipes for Health and Harmony

by C. Pierce Salguero

A practical and entertaining guide to the traditional herbalism of Thailand, this book is written for the beginning herbalist, or for the general reader with a curiousity about the fascinating topic of holistic health and Eastern medicine. This text is the first in a series on the subject of the traditional medicine of Thailand and contains a brief overview of the history, theory and spirituality of traditional Thai medicine, but the focus of the book is largely on the application of these ancient ideas in modern Western life.

Prydau Pum Peth

Take Five

by Gareth Richards

TV chef Gareth Richards from Lampeter conjures a table full of delicious meals, and shares his cookery tips with us. Each dish uses just five ingredients, featuring the very best of Welsh produce. Simplicity is the key - enjoy!

My Goodness

Easy Wholesome Food

by Liz. Nolan

Simple recipes. Wholesome ingredients. Delicious meals. Vegetarian cooking doesn’t get better than this. Liz Nolan developed her passion for healthy and nutritious food at the Wholemeal Café in London and she now works as a nutritional therapist. In My Goodness she has brought together her favourite easy-to-cook vegetarian recipes for every meal of the day. So whether it’s an apricot and oatmeal scone for breakfast, a butterbean and coconut soup for lunch, or a chickpea and red lentil curry for dinner, this collection has something for you. Plus there are breads to bake, yoghurts to blend and, of course, dessert. Be inspired!

We Gather Together

by Theodore Humphrey

The Parlour Cafe Cookbook

by Gillian Veal

The recipe book from what is probably the best unknown cafe in Scotland. Gillian Veal reinvented the restaurant in her home town of Dundee with her feisty, super-fresh cooking, and has been a mainstay of the Scottish food community ever since. With a focus on local produce and global influences, this is food that is as easy to cook as it is easy to eat.

Simply Ices.

by Tessa. Hayward

Most people who make home-made ice creams and sorbets invest in an ice cream machine. The machines usually come with a few simple recipes, but what about the user who wants to be more adventurous or exotic? This book attempts to fill this gap, containing more than 40 recipes all for use with a machine. They cover mouthwatering ones for children such as toffee and yogurt, and peppermint rock and chocolate, and adult recipes such as coffee, sultana, brandy and blackcurrant with creme de cassis.;There is in this collection a variety to tempt every palate and suitable for every occasion including savoury ideas such as tomato and vodka sorbet, and spiced apple, chocolate and burnt almonds.;Tessa Hayward is a member of the Guild of Food Writers, and has written a number of cookery books, including "Magimix Cookery", "Steam Cuisine" and "The Salmon Cookbook".