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The ultimate list of the worlds most beautiful tea houses
A carefully curated selection of 150 must-visit tea houses
Experience the ancient tea culture at exceptional & stunning locations worldwide
The latest book in the successful 150 series
Discover the most enchanting tea houses around the world in 150 Tea Houses You Need to Visit Before You Die. This book takes you on a fascinating journey through 150 unique tea houses across all continents. Whether you are a seasoned tea enthusiast or seeking new travel destinations, this richly illustrated book serves as an inspiring travel guide. From traditional Japanese tea houses to modern, trendy hot spots in global cities, each tea house has its own story, ambiance, and unique tea experience. Immerse yourself in the art of tea drinking and uncover must-visit locations.
The wine book that tells it like it is, no pretentious language
The science behind how wine works and why it tastes like it does
Information is packaged in bite-sized chunks, with helpful text boxes, to make it easy to follow, understand and absorb
The wine book all wine novices need, not condescending and aimed at a younger audience than most wine books
Much of what is written about wine, whether in wine books, on bottle labels or in the Sunday supplements uses language that gives wine an air of mystery. While compelling and enticing for the consumer this can also lead to confusion regarding the science of wine as well as fear on the part of the inexperienced wine drinker of ‘getting wine wrong’.
In The Cynic’s Guide to Wine, Sunny Hodge strips wine back to its basic science and unravels the facts behind wine flavours, showing readers a clear path through the verbiage. The text takes in elements of horticulture, soil science, botany and sensory science as well as oenology and is provided in bite-sized chunks aimed at the curious non-scientist. This is a straightforward and eye-opening book for anybody who has ever wanted to question the stories told around wine but was afraid to ask.
The wine book all novice wine drinkers need: strips away the pretension and explains what really matters when it comes to producing the flavours in your glass of wine.
Questions many of the things we take for granted when it comes to wine, from terroir to the science of wine making.
Author is the award-winning owner of two London wine bars who has earned a reputation as a disruptor in the wine trade.
The ultimate guide to cooking with fire and smoke, featuring 280 beloved barbecue and grilling recipes from cultures across the globe
Join pitmaster Hugh Mangum on a delicious world tour of barbecue traditions in this vibrant collection of recipes from more than 80 countries. Organized by chapter – Skewers & Sausages, Mains, Sides, Sauces & Rubs, and Desserts – the book’s wide-ranging recipes span styles and techniques, from classic American Smoked Brisket, Ethiopian Berbere-spiced Ribs, and Mexican Barbacoa to Italian Porchetta, Indonesian Pork Satay, Spanish Coal-Roasted Vegetables, and the iconic Australian barbecue fare known as ‘Snags.’
Expansive and inclusive, Barbecue features recipes for ribs, steaks, whole chickens and hogs, tacos, hamburgers, clambakes, and paella, as well as meat-free mains; sides, such as slaws, pickles, cornbreads, baked beans, and casseroles; and desserts, including grilled fruits, skillet brownies, and Icelandic Smoked Cheesecake. Mangum, an award-winning chef and co-founder of the much-loved Mighty Quinn’s barbecue restaurants, reveals the origin story behind each recipe, followed by clear, accessible directions for home cooks of all skill levels.
Richly illustrated with more than 100 mouth-watering photographs, this vibrant cookbook also boasts a special section of recipes contributed by some of the world’s best-known chefs and experts in live fire cooking, including Maksut Askar, May Chow, Ross Dobson, Moustafa Elrefaey, Monique Fiso, Renzo Garibaldi, Elizabeth Karmel, Vusi Ndlovu, Sukyoung Park, Tomos Parry, Jess Pryles, Dave Pynt, Jessica Rosval, Marsia Taha Mohamed Salas, Sean Sherman, and Rawlston Williams.
We all know there is more to Indian food than just curries; it can also be really healthy, fresh and super delicious. Chetna’s Healthy Indian contains home cooking at its best – straightforward methods, very few ingredients, crowd pleasing flavours, nourishment and comfort. It draws upon inspiration from Chetna’s family and friends, creating realistic recipes for midweek, after work, busy weekends or when you simply want to look after yourself with wholesome food.
You’ll find 80 delicious recipes that require minimum time and effort, including Onion & whole spice chicken curry, Tandoori pan-fried sea bream, Paneer & cavalo nero saag and Baked cardamom & pistachio yogurt pots.
Inspired by Indian cuisine, Chetna’s Healthy Indian is proof that healthy food does not need to be health food, and convenient meals can be good for you, too.
From the picnic on Box Hill and the strawberry picking at Donwell Abbey in Emma, to supper at the Netherfield Ball and Mrs. Bennet’s family dinners in Pride and Prejudice, Jane Austen’s novels are full of delicious food that you can recreate at home with this collection of over 50 recipes inspired by her work and her life in Regency England.
Jane Austen’s Table brings readers a sumptuous array of recipes that capture all the spirit and verve of the food of Jane Austen’s world and the Regency era, adapted and reimagined for the modern day. Including recipes such as Netherfield White Soup, Box Hill Picnic Pies, General Tilney’s Hot Chocolate, and Summer Berry Delice, this beautiful collection of over 70 recipes provides an irresistibly charming experience of Austen’s novels like no other.
This beautiful cookbook also features fascinating insights into the food of Jane Austen’s world in the form of short essays and recipe notes, making this the perfect addition to any Austen fan’s bookshelf.
· Recreate the delicious meals, picnics and tidbits from the novels of Jane Austen, and indulge in all the luxury and splendour of the Regency period.
· Discover food and drink for every occasion, from picnics and suppers to sweet delights for your very own routs and balls.
· Immerse yourself in Austen’s world and all the pomp and charm of the eighteenth century with detailed notes and essays featured throughout.
Leon was founded on the twin principles that food can both taste good and do you good. In this book, Leon authors Jane Baxter and John Vincent bring together 100 recipes for fresh, vibrant, delicious salads that will have you feeling healthy and happy.
Divided into chapters that include Classics, Naturally Fast, Salads for Friends, Family Salads and Lunchbox, this book contains salads for all tastes and all occasions. Whether you’re looking for a bright salad with which to dazzle your friends, or a simple salad to take to the office, this book is a must-have kitchen staple.
Whether giving as a gift or buying for your home bar, here are 60 stunning illustrated recipes for sparkling drinks..
In Spritz and Fizz, the cocktails are all about the bubbles – classy but easy to assemble and even easier to drink. Whether a Gin Fizz or a classic Aperol Spritz, these are elegant recipes for celebrations and any-day drinking. A perfect gift for the prosecco-lover. With all the information you need to become a confident home mixologist, this is the ultimate celebration of spritz and fizz.
70 recipes for make-ahead doughs, batters, and dry mixes that can be transformed into home-baked treats in minutes
Batch bake so you can get ahead and create yummy home-baked goods in no time at all!
Batch-baking, like batch-cooking, is all about making enough in advance to enable a quick transformation with little to no effort. A quantity of dough can either be chilled or frozen to be baked later, while a dry mix can be pulled from the shelf to create delicious treats at a moment's notice. This user-friendly approach then allows you to bake small amounts of pastries, pizzas, or cookies, without having to start from scratch - not only saving you time but washing up, too!
In this ebook, baker and TV chef Cynthia Barcomi shares over 70 of her tried-and-tested dough, batter, pastry, and frosting recipes, including advice on working with doughs (with and without yeast), plus refrigeration and storage. There will be vegan recipes throughout, making this a truly revolutionary way to bake!
Australian Women's Weekly (AWW) is one of the most popular collections of cookbooks in Australia, with each book covering a diverse range of cuisines, helping you to create balanced and healthy meals each and everyday, without compromising on flavour! From cakes and pavlovas to soufflés and sorbets, take your dessert game to the next level with over 90 simple recipes perfect for finishing dinner with a flourish. Whether you want to make a celebration cake to impress, fancy something fresh and fruity, or a warm and comforting bite to end your meal with, this mix of classic and innovative recipes will help you add a touch of extra flair to your everyday desserts all year round.
The Australian Women's Weekly's triple-tested, fuss-free recipes are trusted favourites around the world, and now you can also enjoy them with this collectable series of creative, accessible, and reliable recipe books.
A must-have volume for anyone seeking delicious and fuss-free dessert recipes without slaving away in the kitchen all day! From light bites to sweet treats, whether it's feeding a crowd or creating simple snacks, this all-encompassing dessert cookbook has something for everyone to enjoy.
Sandro is on a mission to share his love of baking in this indulgent and uplifting book of bakes. A firm believer in the positive, mood boosting, delectable, and therapeutic effects of home baking, his debut cookbook encourages you to loosen up, pick up the whisk, and bake again.
It's not all showstoppers - though you'll find recipes for some of his most famous awe-inspiring bakes - these recipes are carefully curated, uplifting antidotes to every mood or occasion. Whether you're feeling ready to romance, celebrate, commiserate, or simply indulge, there are over 75 recipes to elevate your baking skills and lift your spirits, too.
The quick-and-easy cookbook for busy families, featuring over 150 simple, everyday recipes
Life is busy, right? And the last thing you need when life gets in the way is complicated, time-consuming recipes that make it impossible to get dinner on the table. What you need is a cookbook that makes it easy to create simple, comforting meals, using everyday ingredients you already have in your kitchen. In The Tried & True Cookbook, Alyssa Rivers—also known as “The Recipe Critic” to her over 12 million loyal Facebook followers—gives you comforting recipes that are practical, family friendly, and easy to make, often using appliances like the air fryer, slow cooker, and Instant Pot to help busy people make delicious meals. From weekday dinners that will satisfy even the pickiest eaters, to amazing appetizers, sides, salads, and desserts, there’s something for everyone. Many of the meals can be made in 30 minutes or less, and Alyssa adds her simple, practical touch to every recipe she makes. Most importantly, every recipe has been tested by the toughest critics she knows: her friends and family, so you know they must be delicious!
Why bake it “good enough” when you can Bake It Better?
In Bake It Better, Instagram and TikTok star Matt Adlard shares his tried-and-true baking approach to help home chefs advance from intermediate-level to master baker—all at their own pace. Each chapter has a dedicated theme, with recipes offering techniques to show you how to elevate your baking from refreshingly refined to extraordinarily elegant.
Each bake comes as a pair, beginning with a delicious “Tier 1” recipe, followed by an elevated “Tier 2” version for when you’re ready to take your skills to the next level. Love making Brioche from scratch? Why not take things up a notch with Brioche Cinnamon Rolls, using a slightly advanced technique? Or try your hand at Triple Chocolate Brownie Fingers once you’ve mastered the recipe for Chocolate Chunk Brownies.
Bake It Better includes:
70 mouthwatering recipes for cakes, pastries, breads, cookies, ice creams, and more.Techniques for mastering essential skills and deepening your abilities.Expert advice from Matt Adlard on enhancing your expertise and building your confidence as a baker.
Join Matt Adlard on a journey to whatever baking destination you seek—and enjoy the detours along the way!
Raid the storecupboard, plunder the fridge and freezer and serve up healthy meals throughout the week with 200 easy recipes for nutritious one-pot meals
No-fuss recipes for the ultimate comfort foods: soups, curries, chillies, casseroles, risottos, tagines, pot roasts, stews, and even desserts.
Simply add some choice ingredients to the pot, let the slow cooker work its magic through the day, and come home to a delicious home-cooked meal - just "set it and forget it". No slow cooker? No problem - each recipe gives instructions for both a traditional hob and oven method as well as a slow cooker method. Photographic guides show all the key preparation techniques step by step and explain which ingredients and cuts of meat work best, alongside practical advice on braising, stewing, poaching, pot roasting, and other techniques.
You may be on a budget and looking to transform cheap cuts of meat into tender, rich meals, or just time-pressed but want to ensure your family have a healthy, home-cooked dinner. You may be embracing nose-to-tail eating with unloved cuts, or trying to reduce your food waste by transforming leftover ingredients into delicious dinners. With The Slow Cook Book you can save time and money and have everything you need to prepare nourishing one-pot meals.
Równie ważnym, jak staranie się o możliwie najwyższy dochód z pasieki jest bez wątpienia najkorzystniejsze znalezienie odbiorcy i spieniężenie jej produktów (miodu, kitu pszczelego, wosku, pyłku, itp.). Troska o to jest w dzisiejszych czasach tym większa, że produkcja miodu spada. Podniesienie zysku z pasieki wiąże się ze sprzedażą jej produktów w formie najbardziej przetworzonej. Książka ta, będąca reprintem podręcznika Miodosytnictwa dr. T. Ciesielskiego, w znakomity sposób przybliża współczesnemu hodowcy pszczół tradycyjne, od staropolskich, po przedwojenne metody przerabiania miodu na trunki - w tym miody sycone, miody owocowe, a także wina. Szczególnie wyborne wina owocowo-miodowe i wina musujące. W książce znajdują się także receptury przygotowania i produkcji piwa na bazie miodu - w tym wspaniałego piwa jałowcowego. Autor Miodosytnictwa pisze: Dla nas, Polaków, nasz kraju z dawien dawna ma sławę Ojczyzny obfitującej w najlepsze miody. Hodowcy pszczół, pasiek, i dawniej i dzisiaj swoje sposoby produkcji przekazują rodom rodzinnym z pokolenia na pokolenie. Po dziś dzień stare miody polskie i ich przetwory eksportowane są na cały świat. Zapraszam do lektury nie tylko hodowców pasiek, ale i pasjonatów dbałości o zdrowie oraz miłośników miodu i produktów naturalnych z niego, którymi niejeden gospodarz czy pani domu może zaskoczyć domowników i gości.
The most popular Korean dishes from the streets and homes across the nation.
This is food with a singular mission: to deliver maximum flavour in an approachable way. From the nourishing home-cooked meals served to generations gathered around the family table to the indulgent street eats that line the city sidewalks, Korean food is undeniably delicious.
Learn to cook your favourite Korean dishes in this neon tribute to a country overflowing with culinary delights. With more than 70 classics, such as tteokbokki, japchae, and the famous bulgogi and bibimbap, to much-loved Korean barbecue and, of course, kimchi, Cook Korea! is your guide to the Korean kitchen.
„Umami” to książka kulinarna napisana przez zwyciężczynię II edycji programu Masterchef Nastolatki. Trudno uwierzyć, że te wszystkie dania wymyśliła i stworzyła siedemnastolatka. Przy książce tej można stracić poczucie czasu, ponieważ kolejne przepisy wciągają nas głębiej i głębiej w nieprawdopodobny świat kulinarnej wyobraźni Idy Rojewskiej. To pozycja obowiązkowa dla każdego miłośnika dobrej kuchni!
Medicinal herbs aren’t just for traditional medicinal preparations, they are also a wonderful way to compliment a healthy diet. The Medicinal Garden is a brilliant guide to revitalizing your health by soothing your mind, body and green thumb.
From edible treats to therapeutic remedies, unearth the healing potential of plants both wild and cultivated. Featuring forty herb profiles and seven medicinal weeds ideal for foraging, learn how to set up and maintain a planted or potted garden for a healthful life.
Discover the healing power of your very own medicinal garden with recipes for cakes, biscuits, jams, soups, teas and many more. The book features easy, natural remedies for your skin, gut, muscles, heart and mind with recipes for oils, tinctures, compresses, steams and washes for health and healing.
100 sustainable, plant-based recipes for your kitchen and home, from urban gardener, forager and cook, Spicy Moustache
Welcome to Alessandro Vitale a.k.a SpicyMoutstache’s world, where he’s on a determined mission to reduce waste in your kitchen
Everyone wants to live more sustainably, but it's hard to know where to start. With all those small steps towards zero-waste will come to light. Through 100 step-by-step low-waste recipes, Alessandro Vitale (Spicy Moustache) shows that everyone can make small changes for a big environmental impact.
Driven by a desire for a more sustainable world, Alessandro’s success has been his plant-based 60 second videos on maximizing flavour and making the most of different fruit and vegetables. Now, Spicy brings his straightforward approach to the page, with ingredient-led, step-by-step, low- and zero-waste recipes for delicious plant-based meals and snacks, along with a handful of household remedies, cosmetics, and useful tips on food storage, shopping, and more – everything you need to reduce waste in your kitchen and home.
Discover China’s rich and varied culinary landscape with the ultimate guide to Chinese cookery filled with recipes to recreate your favourite Chinese takeaway dishes.
From Cantonese classics to the bold and spicy flavours of Sichaun, and Dim Sum from Hong Kong, explore the vast array of culinary regions, ingredients, techniques, and traditions with 120 recipes from across China. From mouthwatering Asian classics such as Mapo Tofu, Char Siu, and Dan Dan Noodles to everyday staples, such as Steamed Eggs, Beef Congee, and Cheung Fun, there are simple and easy recipes to recreate beloved and timeless dishes at home. With chapters that get to the heart of key ingredients, you can discover an endless variety of noodles, ways to bring out the best in tofu, countless different types of dumpling to shape and fold, and how to cook perfect rice. “Good to Know” tips provide handy shortcuts to expand your skillset and give greater context to the culinary traditions of such a diverse country.
With an emphasis on everyday cooking and eating, The Guide to Chinese Cooking distills 5,000 years of Asian history and food culture into a comprehensive and accessible guide for Chinese food made easy, so that everyone can enjoy well-balanced, seasonal, and delicious favourites at home.
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