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Eat Right for Blood Type AB: Individual Food, Drink and Supplement lists (Eat Right For Blood Type)
by Peter J. D'AdamoEat Right for Blood Type AB is a portable and personal blood type guide to staying healthy and achieving your ideal weight. Different blood types mean different body chemistries. Eating foods which can be easily processed by your blood type can help lose weight and ward off illness, as well as giving you bags of energy. Carry this handy checklist with you wherever you go so that you can make the right food choices in the supermarket, while eating out or on holiday. With complete listings of what's right for Type AB in all of the main food, drink and supplement categories, you can avoid putting on those extra pounds or feeling sluggish from eating the wrong things. Soon you'll be on your way to developing the perfect prescription plan for your blood type with Eat Right for Blood Type AB.Dr Peter J. D'Adamo is a renowned naturopathic physician, researcher, and lecturer. Chosen as a Physician of the Year in 1990 by the American Association of Naturopathic Physicians, Dr D'Adamo is also the founder of The Journal of Naturopathic Medicine and frequently contributes articles to medical journals.Catherine Whitney has co-written many bestselling books on health and medicine.
Eat Right For Blood Type B: Individual Food, Drink and Supplement lists (Eat Right For Blood Type)
by Peter J. D'AdamoThe Eat Right 4 Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight.It's science! Different blood types mean different body chemistries. Eating foods that your blood type can process easily can help you lose weight and ward off illness - as well as giving you bags of energy. Based on your genetic make-up, EAT RIGHT 4 YOUR BLOOD TYPE means eating foods that are compatible with your individual chemistry. If your blood type is B, then you will enjoy your best health on a varied diet, including plenty of protein and a bit of dairy too.Carry this handy checklist with you wherever you go, so you can make the right food choices in the supermarket, while eating out or on holiday. Inside are complete listings of what's right for Type B in all of the main food, drink and supplement categories, so you can avoid putting on those extra pounds or feeling unwell from eating the wrong thing. Soon you'll be on your way to developing the perfect prescription plan for your type. The EAT RIGHT 4 YOUR TYPE portable and personal blood type guide to staying healthy and achieving your ideal weight.
The Fish on Your Plate: Why We Eat What We Eat from the Sea
by Paul GreenbergWe eat more fish than ever before. But what's the story behind the fish on your plate? Where did it come from? Which fish can we buy without worrying? What's the difference between wild, farmed and organic? What does overfishing mean - and should humans just stop eating fish altogether?Paul Greenberg takes us on an eye-opening culinary journey from trawler to table, travelling to fair trade Eskimo fisheries, Norwegian mega salmon farms and rough South Pacific seas in search of wild tuna. Along the way he gives us the facts about fish, showing how the choices we make when we're faced with a seafood menu or supermarket shelf affect the whole world.
Perfect: 68 Essential Recipes for Every Cook's Repertoire
by Felicity CloakeThe Guardian's 'How to Make' food columnist Felicity Cloake is on a mission to find the perfect recipes for staple dishes, from spag bol to apple pie and from brownies to fish pie, in her first cookbook Perfect - 68 essential reciepes for every cook's repertoire. How can I make deliciously squidgy chocolate brownies? Is there a foolproof way to poach an egg? Does washing mushrooms really spoil them? What's the secret of perfect pastry? Could a glass of milk turn a good Bolognese into a great one? Perfect will answer all these questions and many, many more. Having rigorously tried and tested recipes from all the greats - from Elizabeth David and Delia Smith to Nigel Slater and Simon Hopkinson - Felicity Cloake has pulled together the best points from each to create the perfect version of 68 classic dishes. Never again will you have to rifle through countless different books to find the your perfect roast chicken recipe, mayonnaise method or that incredible tomato sauce - it's all here in this book, based on Felicity's popular Guardian column, along with dozens of invaluable prepping and cooking tips that no discerning cook should live without. Whether you're a competent cook or have just caught the bug, Perfect has a place on every kitchen shelf. 'Brilliant. . . finely honed culinary instincts, an open mind and a capacious cookbook collection...Miss Cloake has them all' Evening Standard Guardian and New Statesman food columnist Felicity Cloake is the winner of the 2011 Guild of Food Writers awards for Food Journalist of the Year and New Media of the Year; follow Felicity on Twitter @FelicityCloake.
Tombstone: The Untold Story of Mao's Great Famine
by Yang Jisheng Edward Friedman Guo Jian Stacy MosherI call this book Tombstone. It is a tombstone for my foster father who died of hunger in 1959, for the 36 million Chinese who also died of hunger, for the system that caused their death, and perhaps for myself for writing this book.' The most powerful and important Chinese work of recent years, Yang Jisheng's Tombstone is a passionate, moving and angry account of one of the 20th century's most nightmarish events: the killing of an estimated 36 million Chinese in 1958-1961 by starvation or physical abuse. More people died in Mao's Great Famine than in the entire First World War and yet their story remains substantially untold. Now, at last, they can be heard. Based on survivors' testimonies, this book was greeted with huge acclaim when published in Hong Kong as an essential work of reckoning. 'The man who exposed Mao's secret famine' Financial Times
The Diary of a Nose: A Year in the Life of a Parfumeur
by Jean-Claude EllenaThe Diary of a Nose is the story behind the creation of a perfume, from the head perfumer at Hermès.Perfume creation is an exclusive and secretive endeavour. What is day to day life like for a perfume-maker? How does the creation of a new scent begin? How do you capture the essence of a smell on the skin?For one year, Jean-Claude Ellena kept a diary of his life as 'parfumeur exclusif' ('le nez' or 'the nose') for Hermès. Believing that creating a scent is like creating a work of art, and describing himself as a writer using 'olfactory colours', he explains how all of the five senses come into play when creating a perfume. He also reveals how inspiration can come from a market stall, a landscape, or even the movement of calligraphy, and concludes this charming, perceptive diary with recipes for natural fragrances, each made up of three synthetic ingredients, to create the illusion of smells like freesia, orange blossom, grapefruit, pear, chocolate, cashew and cotton candy.This is the story of a quest to capture what is most elusive. Jean-Claude Ellena offer readers a rare insight into the secrets of his business, his art, and his life as one of the world's most important and admired perfumers.
The 24-Hour Wine Expert
by Jancis RobinsonWine is now one of the most popular drinks in the world. Many wine drinkers wish they knew more about it without having to understand every detail or go on a wine course. In The 24-Hour Wine Expert, Jancis Robinson shares her expertise with authority, wit and approachability. From the difference between red and white, to the shape of bottles and their labels, descriptions of taste, colour and smell, to pairing wine with food and the price-quality correlation, Robinson helps us make the most of this mysteriously delicious drink.
Work Clean: The Life-Changing Power of Mise-En-Place to Organize Your Life, Work and Mind
by Dan CharnasNight after night, chefs and their crews are able to multitask and produce in a way that puts deskbound workers to shame. In Work Clean, Dan Charnas uncovers their secret: mise-en-place - the organizational system that transforms the lives of its practitioners through focus and self-discipline.Through interviews with top chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, Charnas reveals the ten major principles of mise-en-place -- including 'Arranging spaces', 'Finishing actions' and 'Slowing Down to Speed Up' -- and demonstrates how they can be used to boost productivity in all aspects of life.
The A-Z of Eating: A Flavour Map for the Adventurous Cook
by Felicity Cloake'Full of recipes you want to cook' - Diana Henry 'Not only a collection of fabulous recipes but an inspiring guide to flavours and ingredients and how they work together' - Nigella LawsonThis is a cookbook for people who are looking for inspiration rather than instruction; one that will make you look at familiar ingredients in a new light, and welcome new ones with open arms. Here Felicity Cloake offers an ingredient for each letter of the alphabet - twenty-six of her favourite things to eat, and recipes using them which will change the way that you think about these ingredients forever. In the Blue Cheese chapter, a Roquefort and honey cheesecake with walnut and pear; in Caramel, roast duck with miso caramel and in Rhubarb, rhubarb gin granita.Yet there are also more straightforward dishes, no less original or delicious: beetroot noodles with goat's cheese, toasted walnuts and baby kale; chorizo baked potatoes with avocado crema; slow roast tomato pasta with lemon salt, ricotta and basil. And there are many more playful takes on favourite dishes: salted peanut caramel crispy cakes, aloo tikki scotch eggs, jelly cherry jubilee, buttermilk onion rings. This is a book to shake you out of your recipe rut and make you start to think about food, and cook it in an entirely new way.
Sushi at Home: The Beginner's Guide to Perfect, Simple Sushi
by Yuki GomiYuki Gomi's Sushi at Home is a beautifully designed cookbook that will show, for the first time, how easy it is to make sushi at homeDo you love buying sushi for lunch, enjoy eating at Japanese restaurants for dinner, but think sushi is too difficult to make at home? Well, think again!In Sushi at Home, Japanese chef and sushi teacher Yuki Gomi shows you just how easy - and inexpensive - making delicious and beautiful looking sushi can be.Learn:- Everything you need to know about how to buy and prepare fish, from salmon to scallops, from tuna to mackerel.- The joys of cling film and the technique of rolling step-by-step and why a hairdryer is essential for making the all-important perfect sushi rice.- Clever alternatives to traditional sushi styles (handball sushi; vegetarian sushi; soba sushi).- Fresh twists on classic recipes (miso soup with clams; prawn salad with tahini mustard dressing).Sushi at Home is all you need to master the art of making light, delicious and healthy sushi in your own kitchen.Yuki Gomi is a Japanese chef who has taught thousands of people how to make their own sushi. After studying at Le Cordon Bleu in Chicago, she trained under a master noodle chef, before moving to London and beginning to teach Japanese home cooking classes. Sushi at Home is her first book. www.yukiskitchen.com
Barrafina: A Spanish Cookbook
by Eddie Hart Nieves Barragan Mohacho Sam Hart'Possibly the best Spanish cookbook ever' Rachel Cooke, Observer Food Monthly'Barrafina is a tapas bar and the best of its kind . . . the food is fantastic' Giles Coren, The TimesWhen Sam and Eddie Hart opened Barrafina, their no-reservations tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Eight years, two more branches and one Michelin star later, Barrafina is always packed, always stylish, always lively.And so is the food: together with their Basque-born head chef Nieves Barragan Mohacho, the Harts are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: this is not difficult, fancy restaurant food, but gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook will be able to prepare easily.First, there is food to eat with your hands: fried pimientos de Padron, salt cod fritters and delicias, the Spanish equivalent of Devils on Horseback. Then cold meats; on to fish and shellfish - from simple razor clams on the grill, to more sophisticated dishes such as turbot with cavolo nero; rice dishes and paellas; big dishes of roast and braised meat - from suckling pig for a special occasion to rabbit stew or roast cumin-rubbed pork with quince sauce; and desserts in the form of chocolate and almond tarts, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home. With over 120 recipes, Nieves, Sam and Eddie will whisk you through step-by-step instructions, showing you everything, from how to make the more difficult things, such as arrocina beans with chorizo, morcilla and pork belly, to how to cook a simple but perfect tortilla.
Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain’s Best Baker
by Justin Gellatly'This book is as good for slavering over as it is to cook from' - Nigella Lawson***Look out for Baking School: The Bread Ahead Cookbook by Matthew Jones, Justin Gellatly and Louise Gellatly, publishing August 2017, and available for pre-order now***Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, and now at Bread Ahead Bakery in Borough Market, Justin is famous for his legendary sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, courgette and carrot garden cake).With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, Bread, Cake, Doughnut, Pudding, is full of recipes you'll want to make again and again.'I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book' Angela Hartnett'Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things' Jeremy LeeHead Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts, and has just opened a new bakery, Bread Ahead, in Borough Market. Justin Gellatly is the co-author, with Fergus Henderson, of Beyond Nose to Tail: A Kind of British Cooking.
Gather Cook Feast: Recipes from Land and Water by the Co-Founder of Toast
by Jessica Seaton**SHORTLISTED FOR THE ANDRE SIMON PRIZE 2017**'Beautiful recipes deeply rooted in time and place - my favourite sort of food. Certain to become often used in my kitchen' Anna JonesA cookbook that celebrates seasonal eating, and the landscapes that produce it, from the co-founder of the lifestyle brand Toast.Gather, Cook Feast celebrates the connection between the food that we eat and the land where we live, in over 120 recipes. A seasonal feast of British food, Jessica Seaton is inspired by the food from our seas, our rivers, our farmland, our gardens and our wild places. Full of simple, seasonal and nourishing recipes like braised shortribs with horseradish, courgette fritters with minted yoghurt, mackerel escabeche with wild fennel and kale, and roast vegetable and barley salad with crisped artichokes, alongside puddings, preserves and cakes such as bay and bramble jelly pots, apple and walnut soft cake and rose macaroons, this is a book full of recipes to savour, to share, and to sustain.
Lose Weight for Life: The honest way to drop pounds and keep them off - for good
by Lisa RileyHaving shed an incredible 12 stone, Lisa Riley has completely changed how she eats, how she thinks and how she feels, and now she's here to help you do the same - for good._______________'If you eat well, move around more and find the right attitude, you can lose weight'In this book she takes her advice a step further and shows how to form positive lifelong habits that will help you drop unwanted pounds and - more importantly- keep them off.'You're going to do this, because you're amazing and you deserve to'_______________With Lisa's advice, you can learn how to: · Ditch the excuses and just make a start, with her motivational tips and delicious kick-start eating plan. · Eat better and move more, with 75 delicious, low-calorie recipes, easy, convenient recipes that anyone can cook . . . · You'll love Lisa's fish and chips and minty peas with a difference, bean burgers and sweet potato wedges, butternut squash and goat's cheese filo tart, lemon drizzle tray bake, zesty zero cocktails and much more.· Plus fun, fast, easy workout ideas to do at home. · Unpick bad habits, combat negative thinking and find the right mindset - because losing weight begins as much in your head as it does in the gym or the kitchen._______________Let Lisa inspire you to change your lifestyle, form healthy long-term habits and take control of your body - for good.
The Pleasures of the Table (Penguin Great Food Ser.)
by Jean-Anthelme Brillat-SavarinEpicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well.
Recipes from the White Hart Inn
by William VerrallWilliam Verral, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained under a continental chef and was determined to introduce the 'modern and best French cookery' to his customers. Gently mocking Englishmen who eat plain mutton chops or only possess one frying-pan, he gives enthusiastic advice on must-have kitchen gadgets and describes enticing dishes such as truffles in French wine and mackerel with fennel. This selection also includes the recipes that the poet Thomas Gray scribbled in his own well-thumbed copy of Verral's Complete System of Cookery, which was one of the best-loved food books of its time.
The Well-Kept Kitchen: Great Food (Penguin Great Food Ser.)
by Gervase MarkhamIn 1615 the poet and writer Gervase Markham published an extraordinary handbook for housewives, containing advice on everything from planting herbs to brewing beer, feeding animals to distilling perfume, with recipes for a variety of dishes such as trifle, pancakes and salads (not to mention some amusingly tart words on how the ideal wife should behave). Aimed at middle-class women who would share in household tasks with their servants in the kitchen, this companionable and opinionated book offers a richly enjoyable glimpse of the way we lived, worked and ate 400 years ago.
The Chef at War
by Alexis SoyerThe flamboyant Frenchman Alexis Soyer was the most renowned chef in Victorian England. This is his colourful account of his time at the front in the Crimean War, where he joined British troops in order to improve the quality of the food they were eating. Divulging the secrets of preparing stew for 1000 soldiers, sharing sweetmeats with a Turkish Pacha, and teaching a Highland regiment to cook with his pioneering gas-fuelled 'field stove' that would be used by armies up until the Second World War, Soyer gives a vividly enjoyable lesson in making a little go a long way.
A Little Dinner Before the Play
by Agnes JekyllWhether extolling the merits of a cheerful breakfast tray, conjuring up a winter picnic of figs and mulled wine, sharing delicious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, the sparkling writings of the society hostess and philanthropist Agnes Jekyll describe food for every imaginable occasion and mood. Originally published in The Times in the early 1920s, these divinely witty and brilliantly observed pieces are still loved today for their warmth and friendly advice and, with their emphasis on fresh, simple, stylish dishes, were years ahead of their time.
Beginners Get . . . Sorted: Over 140 Simple, Tasty Recipes That Take the Fuss out of Food
by The Sorted CrewBeginners Get . . . Sorted, brought to you by Ben Ebbrell, Barry Taylor and the rest of the fabulous Sorted crew, is the perfect cookbook for those who want simple, fun and seriously tasty meal ideas!The Sorted crew are a bunch of childhood friends who decided to help each other with their cooking dilemmas when they all left home to go to university. Now they are 24-year-old graduates and are broadcasting their recipes to thousands of viewers and subscribers to their Sorted food channel on YouTube - the most popular cookery channel on the site. With 800,000 views a month, the Sorted recipe demonstrations help you knock up meal after meal of cracking food, seasoned with a healthy dose of fun. Whether a complete recipe rookie, a busy parent in need of inspiration, or a student faced with a small food budget, Beginners Get . . .Sorted will help solve all of your own kitchen dilemmas. Ben Ebbrell and Barry Taylor's cookbook is perfect for those in need of some cooking confidence and inspiration.The 'Sorted' gang came together in their university holidays, initially sharing their cookery ideas and woes, and then, in their spare time, becoming a huge youtube sensation. They also found time to self-publish two recipe books, A Recipe for Student Survival and A Rookie's Guide to Crackin' Cooking, which Penguin have combined to produce the ultimate guide for anyone who needs a little help in the kitchen.
The Pyramid Diet
by Danni LevyThe diet of a lifetimeLow carb, low fat, low calorie ... you've probably tried them all. But throw the word 'low' into the mix and your loyalty to any eating plan is not likely to last long enough to lose weight and keep it off.The Pyramid Diet is an exciting and rewarding diet which has lifetime sustainability. It is also the most balanced diet to date: you can eat carbs and you can eat fruit! It is also adaptable to any social situation: you can still go to your local Chinese restaurant, as long as you follow Danni's recommendations as to what to order. It is based on a simple, easy to follow, 3-day cycle:day 1: high carbs day 2: low carbs day 3: no carbsBy rotating your carbohydrate consumption, you keep your metabolism elevated. Danni also tells you which days are best for cardiovascular and resistance exercises if you want a bikini body in time for the beach this summer.Effective and achievable, The Pyramid Diet provides dieters with the structure they need and allows them to eat the food they love. The weight is over - welcome to a new you!
The Weekend Cookbook
by Catherine HillFrom celebrated food stylist and writer Catherine Hill, comes this sumptuous collection of recipes for all home cooks who love celebrity chefs such as Nigel Slater. From stews to slow-cooked joints to mouth-watering veg dishes, this is a fully illustrated cookbook to be relied upon for delicious, original and low-maintenance meals.With chapters from Friday Night Easy to fabulous Sunday lunches, this is the only cookbook you'll need when the weekend comes round. Catherine Hill's unique cookbook is aimed at everyone who wants to cook at the weekend, whether you have a few friends over for a casual Friday night supper or are going away for a self-catering mini-break. Choose from quick, clever recipes like Tomato and Tallegio Tart or Sticky Mango Chicken Salad when you get in late on a Friday night. With a bit more time, impress on a Saturday with Prawn and Chorizo Stew or Marmalade Glazed Barbecue Ribs. And for a Sunday lunch to round off the weekend choose from lots of slow-cook, low maintenance ideas like Moroccan Leg of Lamb with Chickpeas, or Horseradish and Sugar-crusted Beef with Watercress Pesto - perfect for heading home to after a Sunday walk or drink at the pub.With a relaxed approach and packed full of delicious recipes, ingenious tips and advice, make your weekend cooking something to remember.
Arabella Boxer's Book of English Food: A Rediscovery of British Food From Before the War
by Arabella BoxerA Book of English Food is an elegant compendium of brilliant recipes adapted from the cookery books of the 1920s and 1930s by Arabella Boxer, with beautiful new illustrations by Cressida Bell.Arabella Boxer's Book of English Food describes the delicious dishes - and the social conditions in which they were prepared, cooked and eaten - in the short span between the two World Wars when English cooking suddenly blossomed.The food in these wonderful recipes comes from the great country houses, where little had changed since Victorian times, the large houses in London and the South, where fashionable hostesses vied with each other to entertain the most distinguished guests at their tables, and less grand establishments, like those in Bloomsbury where the painters and writers of the day contrived to lead cultured and civilised lives on little money.Containing 200 recipes, drawn from cookery books, magazines of the period, family sources or from talking to survivors who still remember those days, A Book of English Food is a fascinating glimpse into another world, and a celebration of English cooking at its finest.'That rare thing, a cookery book with an argument: viz, that English cookery was once both good and independent of the cuisines of her neighbours . . . a rollicking good read' Observer'I still find the calm elegance of her writing an inspiration' Nigel Slater'A treasury of social gossip . . . immensely enjoyable and useful' Spectator'A captivating exploration and celebration of the flowering of English cooking in the 1920s and 30s' Financial Times'I recommend it, not only for its excellent food but also for the superb introductions and details of social history in the great houses with their shimmering hostesses' Evening StandardArabella Boxer was born in 1934 and educated in the UK, Paris and Rome. She has written for the Sunday Times magazine and the Telegraph magazine and was Food Writer for Vogue from 1966 to 1968 and 1975 to 1991. She was awarded the Glenfiddich Cookery Writer of the Year Award in 1975 and 1978, a Glenfiddich Special Award in 1992 and won the 1991 André Simon Award and the 1992 Michael Smith Macallan Award for fine writing about British food. Arabella Boxer is the author of a number of cookery books, including First Slice Your Cookbook, Arabella Boxer's Garden Cookbook, Mediterranean Cookbook, The Sunday Times Complete Cookbook and A Visual Feast (with Tessa Traeger). A founding member of the Guild of Food Writers, she lives in London.
Perfect Christmas Day: 15 Essential Recipes for the Perfect Christmas (Penguin Specials)
by Felicity CloakePenguin Specials are designed to fill a gap. Written to be read over a long commute or a short journey, they are original and exclusively in digital form.Christmas dinner is perhaps the one meal of the year where even the most relaxed cook feels the pressure of perfection - and, although few menus can be more familiar, it's probably the one we all feel the least confident about.Cooking Christmas dinner can be stressful, but there's no need to rifle through recipe books, or frantically Google turkey cooking times on Christmas morning as Felicity Cloake has tried and tested recipes from all the greats - from Nigella Lawson and Simon Hopkinson to Delia Smith and Mrs Beeton - and pulled together the best points from each to come up with the ultimate Christmas Day recipe collection. Based on Felicity's popular Guardian column, Perfect Christmas Day combines invaluable prepping and cooking tips to calm the most frazzled of festive souls and, of course, fifteen delicious recipes. From mulled wine, blinis, stilton soufflés and the perfect prawn cocktail to turkey and gravy, stuffing, sprouts, roast potatoes, pigs-in-blankets, nut roast, and cranberry and bread sauce, to trifle, mince pies and brandy butter, Perfect Christmas Day is all you need to prepare the perfect Christmas dinner.
The Unbearable Lightness of Being a Prawn Cracker: A Selection of Real Meals (Penguin Specials)
by Will SelfThe Unbearable Lightness of Being a Prawn Cracker - hilarious restaurant reviews by Booker nominee Will Self'Most food writing and restaurant criticism is concerned with the ideal, with how by cooking this, or dining there, you can somehow ingurgitate a new - or at any rate improved - social, aesthetic and even spiritual persona. I aimed to turn this proposition on its head, and instead of commenting on where and what people would ideally like to eat I would consider where and what they actually did: the ready meals, buffet snacks and - most importantly - fast food that millions of Britons chomp upon in the go-round of their often hurried and dyspeptic lives.'In this selection from his wickedly funny New Statesman Real Meals column, Will Self reviews the chains where most of us go to eat (KFC, Greggs, Yo! Sushi, Pizza Express and their like), delves into the ubiquitous Thai meal and Chicken Tikka Masala, and experiences hotel breakfasts, frozen TV dinners and airline food on our behalf. These are restaurant reviews of the kind you've never read before.Will Self is the author of nine novels including Cock and Bull; My Idea of Fun; Great Apes; How the Dead Live; Dorian, an Imitation; The Book of Dave; The Butt; Walking to Hollywood and Umbrella, which was shortlisted for the Man Booker Prize. He has written five collections of shorter fiction and three novellas: The Quantity Theory of Insanity; Grey Area; License to Hug; The Sweet Smell of Psychosis; Design Faults in the Volvo 760 Turbo; Tough, Tough Toys for Tough, Tough Boys; Dr. Mukti and Other Tales of Woe and Liver: A Fictional Organ with a Surface Anatomy of Four Lobes. Self has also compiled a number of nonfiction works, including The Undivided Self: Selected Stories; Junk Mail; Perfidious Man; Sore Sites; Feeding Frenzy; Psychogeography; Psycho Too and The Unbearable Lightness of Being a Prawn Cracker.