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Pear (UEB Contracted)

This is an image of a sweet and juicy pear, with its stalk and two leaves. It is shown slightly larger than life-size. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up.The two leaves are in the top centre of the page, attached to the stalk below. Down the page from the stalk is the fruit. It is small at the top and fat at the bottom. At the very bottom of the pear is a little shrivelled bit: the remains of the flower it has grown from.

Pear (UEB Uncontracted)

This is an image of a sweet and juicy pear, with its stalk and two leaves. It is shown slightly larger than life-size. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up.The two leaves are in the top centre of the page, attached to the stalk below. Down the page from the stalk is the fruit. It is small at the top and fat at the bottom. At the very bottom of the pear is a little shrivelled bit: the remains of the flower it has grown from.

Pineapple (Large Print)

In the middle of the page is an image of a pineapple shown slightly smaller than life-size. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The body of the fruit is in the bottom half of the page and the leaves are at the top.The green leaves of the pineapple splay out from the top of the fruit in the middle of the page. They have very sharp serrated edges. Down the page is the orange fruit of the pineapple. It is oval-shaped and covered in sharp pointy segments.

Pineapple (UEB Contracted)

In the middle of the page is an image of a pineapple shown slightly smaller than life-size. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The body of the fruit is in the bottom half of the page and the leaves are at the top.The green leaves of the pineapple splay out from the top of the fruit in the middle of the page. They have very sharp serrated edges. Down the page is the orange fruit of the pineapple. It is oval-shaped and covered in sharp pointy segments.

Pineapple (UEB Uncontracted)

In the middle of the page is an image of a pineapple shown slightly smaller than life-size. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The body of the fruit is in the bottom half of the page and the leaves are at the top.The green leaves of the pineapple splay out from the top of the fruit in the middle of the page. They have very sharp serrated edges. Down the page is the orange fruit of the pineapple. It is oval-shaped and covered in sharp pointy segments.

Pizza (Large Print)

This is a picture of a pizza. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. It is roughly circular but at the bottom left someone has cut out a triangular piece ready to eat. Starting at the outside of the pizza the edge of the bread base can be found, then moving towards the centre there is the tomato paste and then in the middle is the cheesy topping. On the topping there are square pineapple pieces, slices of mushroom and slices of round pepperoni sausage.

Pizza (UEB Contracted)

This is a picture of a pizza. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. It is roughly circular but at the bottom left someone has cut out a triangular piece ready to eat. Starting at the outside of the pizza the edge of the bread base can be found, then moving towards the centre there is the tomato paste and then in the middle is the cheesy topping. On the topping there are square pineapple pieces, slices of mushroom and slices of round pepperoni sausage.

Pizza (UEB Uncontracted)

This is a picture of a pizza. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. It is roughly circular but at the bottom left someone has cut out a triangular piece ready to eat. Starting at the outside of the pizza the edge of the bread base can be found, then moving towards the centre there is the tomato paste and then in the middle is the cheesy topping. On the topping there are square pineapple pieces, slices of mushroom and slices of round pepperoni sausage.

Poppy Cooks: The Actually Delicious Air Fryer Cookbook: THE SUNDAY TIMES BESTSELLER

THE INSTANT NO.1 BESTSELLERTikTok superstar Poppy O'Toole shares her easy, fool-proof and actually delicious recipes for the air fryer Professional chef turned TikTok star, Poppy O'Toole shows you how to get the most out of your air fryer. With 100 recipes for cooking the perfect chips, roast chicken, baked potatoes, mac and cheese, brownies and more, as well as some surprising air-fryer delights like honey soy salmon and asparagus and mouthwatering fakeaways that won't break the bank, Poppy elevates each recipe with hacks, tips and flavour ideas so it becomes something actually delicious. From fried treats to baked goods, and tasty snacks to veggie feasts, you can cook almost anything in your air fryer, so why not try:· The perfect roast potatoes with extra crunch· Succulent chicken wings with a choice of addictive sauces – buffalo hot sauce, sweet and sticky soy sauce, or lemon and black pepper butter· Mouthwatering and healthy miso-glazed cod with added umami· Veggie corn ribs - the ultimate TikTok trend· Dippy eggs and soldiers for the breakfast of champions· Blondies with fully customisable flavours – pecan and pretzel, ginger and dark chocolate, cherries and almonds, or whatever you fancy!· Individual sticky toffee puddings for some Sunday-lunch decadence With more of us relying on quick, affordable, low-energy cooking than ever before, Poppy Cooks is the only companion you need for mastering your air fryer.

Pub Kitchen: The Ultimate Modern British Food Bible: THE SUNDAY TIMES BESTSELLER

THE BRAND NEW COOKBOOK FROM BRITAIN'S BEST-LOVED MICHELIN-STARRED CHEFTHE SUNDAY TIMES BESTSELLERA feast of recipes that bring elevated pub food into the home kitchen . . . Tom Kerridge has gone back to his heartland with over 100 recipes that celebrate modern British cooking'TOM IS THE KING OF FLAVOUR-PACKED, NO-NONSENSE FOOD' ANDI OLIVER'One of our most celebrated chefs' Sunday Times'Warm-hearted, honest and joyful' Prue Leith'Next-level pub food' Paul Ainsworth_______Welcome to my PUB KITCHEN'British pub food has come so far over the past decade and it's been really exciting to see. In celebration, I've taken the most popular items on the menus in brilliant modern British pubs and given them a few fresh twists. This is food for everyone - it's the food I'm excited about, it's the food I like to cook at home, and I hope you enjoy it too.'Tom Kerridge has spent a lifetime perfecting next-level pub cooking. In Pub Kitchen he distils that knowhow into 100 super-tasty recipes for home cooks. Taking inspiration from modern gastropubs, Tom's recipes are simple, contemporary and delicious.With pub-inspired chapters including . . .· Snacks· Lighter Dishes· Fish, Meat and Veg Mains· Pies & Roasts· PuddingsRecipes include gastropub favourites like Creamy Prawn Tagliatelle and Steak and Ale Pies, twists on classics like Tempura Cod and Njuda Sausage Rolls, and of course loads of indulgent desserts like legendary Sticky Date and Banana Pudding and Apple Crumble.A stunning bible of brilliant pub recipes by Britain's best-loved Michelin-starred chef._______'This book has everything I've always loved about Tom's cooking: clever, flavour-driven recipes, bursting with Tom's love of pub food' Angela Hartnett'A beautiful book that is packed with exciting and innovative takes on traditional pub classics' Jessie Ware'Generosity and flavour are at the heart of all Tom's cooking, and you'll find them in spades in this gorgeous book' Hugh Fearnley-Whittingstall

The Rice Book

One of OFM's 50 Best Cookbooks of All TimeThe Rice Book became an instant classic when it was published almost thirty years ago, and to this day remains the definitive book on the subject. Rice is the staple food for more than half the world, and the creativity with which people approach this humble grain knows no bounds. From renowned food writer Sri Owen's extensive travels and years of research come recipes for biryanis, risottos, pilafs and paellas from Indonesia, Thailand, Japan, Korea, Russia, Iran, Afghanistan, Spain, Italy, Brazil and beyond.In a gorgeous new livery, with a new foreword by Bee Wilson and a fully updated introduction on the nutrition, history and culture surrounding rice, more than 140 delicious, foolproof recipes and beautiful illustrations and food photography throughout, this is an essential book for every kitchen and every cook.

River Cottage Great Roasts

Let the oven do the work with these quick and simple ingredient-focussed recipes from the River Cottage kitchenIn River Cottage Great Roasts, all you will need are good ingredients, an oven and some simple bakeware to create easy weeknight dinners, showstopping Sunday roasts, fuss-free breakfasts, tea-time treats and indulgent puds. Often only requiring one roasting tin and minimal prep, these are recipes that let the oven do the hard work, and leave you with very little washing up:Spiced whole cauliflower with preserved lemon and yoghurtRoast mushrooms with beer and dumplingsPot roast brisket with orange and star aniseRipped potato oven chips with smoked chilli and roast garlic dipCreamy fish pieRoasted cherry and almond crumblePears with ginger and toffeeDivided into chapters like Breakfast & Brunch, One-tray Wonders, Sunday Roast, Super Sides and Puddings, the recipes all harness the power of the oven to transform everyday ingredients into their more deliciously caramelised, roasted counterparts.

Rose Recipes from Olden Times

Even though nowadays roses are cultivated mostly for their beauty, previous ages have not been so singularly narrow-minded. Even at the turn of the century many people in appreciation of the fragrance, sweet flavor, and medicinal virtues of rose petals, hips, and leaves, still took pleasure in age-old traditional ways of making perfumes, sweet waters, jams, jellies, salads, sauces, and various kinds of confections with roses. They also knew how to crystallize the petals, to preserve the buds, to flavor wines and vinegar with rose leaves, and to use roses in many medicinal ways.With thanks in great measure to the extraordinary modern herbalist Eleanour Sinclair Rohde, this wonderful knowledge has not vanished beyond recall. Her collection of rose recipes between these covers is gathered from the works of a variety of old herbalists (notably Sir Hugh Platt, Gervase Markham, and Sir Kenelm Digby), as well as from her own vast knowledge of traditional herbal recipes. "Receipts" from four centuries include: pot-pourris, sweet bags and pomanders (using dried roses with such extra ingredients as mint, cloves, coriander, lavender flowers, and sandalwood); sweet waters (with ingredients like nutmeg, cardamom, orange peel, and cloves) that can be used for washing; perfumes, oil of roses, and "odoriferous" candles; and a host of culinary delights like conserves (both petals and hips), sauce eglantine, rossoly, rose jelly, rose hip marmalade, and pickled rosebuds.There are 83 recipes altogether, including instructions on how to dry rose leaves (four ways), how to candy rose leaves, how to preserve whole roses, and how to flavor sugar, wine, vinegar, and honey with roses. Every page is beautifully and distinctively decorated, making this not only a source of special joy for connoisseurs of herbs and herbals, but in all ways a pleasure to read and use for anyone wanting the best rose recipes.

Russian Food since 1800: Empire at Table (Russian Shorts)

In Russia, food has a hugely important role in political, symbolic, and practical terms. In this illuminating history of Russian food in the modern age, Catriona Kelly – a leading cultural historian and keen amateur cook – reflects on this and an environment where what you eat (and drink) indicates how patriotic you are. Kelly argues that an expectation of 'feeding' is embedded in attitudes to the state as provider, and that rationing systems have traditionally replicated and even enforced social hierarchies. The book looks at how Russian food is intimately connected with family and friends, and was an important source of delight even in the Soviet period, when official culinary provision and practices ostensibly sought to promote nutrition above all, and food was often short. Russian Food since 1800 traces these complex and contradictory associations. It also examines various shifts in diet and cuisine over the last three centuries, including the ways in which old traditions such as pickling and jam-making sit alongside wider world influences from the vast imperial hinterland in the Baltic, the Caucasus, and Central Asia, as well as Western Europe and America.

Safe And Healthy School Environments

Slow Seasons: A Creative Guide to Reconnecting with Nature the Celtic Way

'A truly beautiful book. Rosie's writing makes me want to close my laptop, step outside, and appreciate the magic that each season brings' Jessica Elliot DennisonIn her late-twenties, feeling utterly overwhelmed by the pace of modern city life, Rosie Steer found solace in the traditions she had been brought up with, influenced by her Scottish roots, that celebrated nature and observed the small steady shifts in the seasons.The Celtic Wheel of the year is an ancient seasonal cycle that aligns with solar events – the solstices, equinoxes and their midpoints. For each mini-season, Rosie shares nature notes for what we can look out for as the days get warmer or cooler, the nights longer or shorter, alongside activities, things to make, flowers or fruit to forage, seasonal recipes to enjoy and a modern take on the traditional celebrations.As the Wheel turns towards Samhain on 31st October, we can look forward to foraging apples and berries to make Hedgerow jelly, watching the leaves turn golden, collecting pine cones for a Pine cone garland and celebrating pumpkin season with Pumpkin and root veg chilli and Chocolate cake with pumpkin curd.By slowing down and paying attention to the ebbs and flows of nature, we can find moments of calm whenever we need them.

Small Pleasures: Joyful Recipes for Difficult Times

"Ryan Riley's recipes deliver bold flavour and deep comfort: this is a book that nourishes both body and soul." - Nigella LawsonWhether you're recovering from an illness, or running low on mood, time, energy, money or headspace, Ryan Riley has the easy and delicious recipes to minimise the work and maximise the flavour and perk yourself up. No matter how you're feeling, do something enjoyable for yourself and beat the January blues with Ryan Riley's small pleasures: simple, delicious bites packed full of Life Kitchen's signature flavours to revive your love of food. These are recipes high in flavour for low times, to nourish and heal, with the added bonus of using ingredients that are naturally gut-friendly. This is Ryan's manifesto to feeling better and falling back in love with food: first you have recipes for comfort, for when eating is a chore but these recipes are the first steps in the roadmap to feeling more yourself; then comes restoration, with recipes to reawaken your senses; and the final chapter, pleasure, is all about indulgence, a love letter to yourself as you return to the world. Take some time for self-care in the kitchen with these simple and surprising recipes – new favourites that you didn't know you were searching for. These are can-do recipes for when you feel like you can't. From marmite jacket potatoes or 5-ingredient miso tomato sauce to green herbs and 'nduja frittata and gochujang, ginger and avocado toast, the 80+ simple recipes are all easily scalable, so no matter your mood or appetite, there is something in these pages to help you rediscover the joy of food. These are small pleasures with big flavours.

Star Fruit (Cross-Section) (Large Print)

This is a labelled image of a star fruit (also known as a carambola) shown in horizontal cross section (cut through from side to side). There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The star fruit is shown in centre of the page; it is a long fruit, and has three to six ridges (usually five) running down its sides. These ridges give the fruit a star-like shape in cross section. There are five seeds in the centre of the image; their arrangement matches that of the ridges on the fruit. The star fruit is usually about ten centimetres long. Its flesh and skin are a light yellowy green and can be tinged with orange when very ripe.

Star Fruit (Cross-Section) (UEB Contracted)

This is a labelled image of a star fruit (also known as a carambola) shown in horizontal cross section (cut through from side to side). There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The star fruit is shown in centre of the page; it is a long fruit, and has three to six ridges (usually five) running down its sides. These ridges give the fruit a star-like shape in cross section. There are five seeds in the centre of the image; their arrangement matches that of the ridges on the fruit. The star fruit is usually about ten centimetres long. Its flesh and skin are a light yellowy green and can be tinged with orange when very ripe.

Star Fruit (Cross-Section) (UEB Uncontracted)

This is a labelled image of a star fruit (also known as a carambola) shown in horizontal cross section (cut through from side to side). There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The star fruit is shown in centre of the page; it is a long fruit, and has three to six ridges (usually five) running down its sides. These ridges give the fruit a star-like shape in cross section. There are five seeds in the centre of the image; their arrangement matches that of the ridges on the fruit. The star fruit is usually about ten centimetres long. Its flesh and skin are a light yellowy green and can be tinged with orange when very ripe.

Street Foods: Urban Food And Employment In Developing Countries

Street foods are sold in almost every country in the world. Many urban and rural people depend on them for one or more meals each day. This book explores this world of entrepreneurs in developing countries. When all of the participants in the delivery are counted, including local farmers, food processors, and street vendors, one realizes the enormous size of this "industry." Research conducted by the authors with vendors, local community leaders, and public health officials, worked not only to collect data, but to raise the hygiene of the food that is sold.

Supporting Anxiety and Vagus Nerve Dysfunction through Nutrition and Lifestyle

The vagus nerve is responsible for the regulation of all our internal organ functions. When it is damaged, the wide-ranging impact on our nervous system can manifest in a multitude of ways, including anxiety, hormonal imbalances, gastrointestinal distress, and vertigo.Based on current research into the vagus nerve and vagus nerve stimulation, this practical guide addresses a crucial missing link in healthcare and functional medicine by providing an innovative protocol on the management of anxiety and vagus nerve dysfunction through nutrition, exercise, and lifestyle. With a holistic, whole-person approach, this protocol bridges the divide between the physical and the psychological, providing a holistic approach that can be applied widely across various disciplines within healthcare, bodywork, and mental health. It provides detailed theory and is supplemented with an abundance of practical guidance including various recipes whilst also helping practitioners understand how clients may transition to a more sustainable, long-term protocol.

Sustenance for the Body & Soul: Food & Drink in Amerindian, Spanish and Latin American Worlds (Hispanic Worlds Ser.)

The food-secure and/or privileged worldwide no longer eat and drink simply to maintain life itself. They have the advantage and choice to regard "sustenance" not just as fuel for the body/machine but as a source of pleasure and entertainment for the mind/intellect. This enhanced concept of "sustenance" embraces all the senses: visual, auditory, olfactory, gustatory and tactile, thus including not just food & drink but ceremonies & art forms dealing with them. This book explores the substantive ways food & drink impact human existence. The work comprises five parts: medicine; ceremonies; literature & cinema; art & artists; space/architecture & advertising/art. Food & drink start with the physical, morph into nutrition, the most basic requirements for organic life, but progress from the beginning of physical process to ceremony and expression. The result and the experience highlight physiological and sensual concepts, and indeed, preference. Food & drink staples are determined by geographic availability and cuisine & beverage are closely associated with culture & ethnicity. Contributor exploration is wide-ranging: Aztec, Mexican & Spanish medicine; African & Roman Catholic rites; cookbook discourse and socio-gender influence; literature, including cultural comparisons of cooking and cooks; preparation & representation of food & drink as artistic endeavours, including by Latin American women, and types of inspirational "fodder", especially in the context of Picasso's art in Spain & France, & Spanish wine museums & labelling. Sustenance for the Body & Soul is the seventh book in the Hispanic Worlds series, details of which are available on the press website.

Sweets (Large Print)

There is an image of three sweets on this page: a lollipop and two more sweets wrapped in coloured paper. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The yellow lollipop is on the left side of the page, near the top. It has the round sweet bit at the top with a red spiral decoration on it, and down from this is its long stick. There is another sweet to the right of the lollipop. It has its violet paper wrapping twisted up to the left and right. In the bottom centre of the page is the third sweet. It is round, and like the one up the page it has its red and pink paper wrapping twisted up to either side.

Take Control of your IBS: The step-by-step guide that actually works

The only book you need to understand and manage your IBS, written by consultant specialist IBS registered dietitian, Kirsten Jackson.Take Control of Your IBS is the road-tested, practical guide that will change your life. Offering simple, fad-free professional advice, it will help you diagnose issues, bring comfort and reduce symptoms and flare-ups.With so much misinformation out there for those of us with irritable bowel syndrome, it can be hard to know where to start. Drawing on scientific research and personal experience, consultant dietitian Kirsten Jackson guides you through each step.By laying strong foundations in your mental well-being, sleep optimisation, movement and nutrition as well as finding the right treatment, you can get back to the things you enjoy in life.· Find out how to get the right tests for your symptoms· Learn the tried-and-tested process that has been used in practice with thousands of IBS sufferers· Hear real-life experiences from people who have improved their livesThe good news is – it is possible to manage your IBS. This book shows you how.