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A Cultural History of Food in the Renaissance (The Cultural Histories Series)
by Ken AlbalaFood and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance.A Cultural History of Food in the Renaissance presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Health Benefits of Nuts and Dried Fruits
by Cesarettin Alasalvar Jordi Salas-Salvadó Emilio Ros Joan SabatéNuts and dried fruits are part of our daily diet. They are consumed whole or as ingredients of many food products such as muffins, cereals, chocolates, energy bars, breads, and cookies, among others. Health Benefits of Nuts and Dried Fruits provides a comprehensive overview of the literature on the health benefits of nuts and dried fruits. The book summarizes the current state of knowledge in key research areas and provides ideas for future scientific research and product development. Nuts, a term that comprises tree nuts and peanuts, are highly nutritious, containing health-promoting macronutrients, micronutrients, vitamins, and bioactive phytochemicals; they are one of the edible foods with the highest content in antioxidants. The consumption of nuts is recognized for its health-promoting properties, which ranges from a consistent cholesterol-lowering effect in clinical trials to a robust association with reduced risk of cardiovascular disease and all-cause mortality in prospective studies. In spite of the high energy content of nuts, there is no evidence that their frequent consumption promotes obesity, and they may even help control it. Dried fruits, which serve as important healthful snacks worldwide, are nutritionally equivalent to fresh fruits while providing all of their bioactive components in concentrated form. While the evidence level concerning the health effects of dried fruits lags behind that on nuts, it suggests that individuals who consume dried fruits regularly have a lower risk of cardiovascular disease, obesity, and other non-communicable diseases. Main features of the book concerning nuts and dried fruits: • Provides detailed information on health effects • Highlights current regulation and health claims • Provides updated dietary recommendations • Describes nutrient absorption and metabolism • Discusses mechanisms implicated in the health effects Although this book is intended primarily as a reference, by comprehensively reviewing the current state of knowledge it can guide future research on the topic. Among others, food scientists, biochemists, nutritionists, health professionals, decision makers, and regulatory agencies can draw much benefit from its contents. Hopefully, it will help in public health strategies to promote healthy aging and improve population wellbeing.
Health Benefits of Nuts and Dried Fruits
by Cesarettin Alasalvar Jordi Salas-Salvado Emilio Ros Joan SabateNuts and dried fruits are part of our daily diet. They are consumed whole or as ingredients of many food products such as muffins, cereals, chocolates, energy bars, breads, and cookies, among others. Health Benefits of Nuts and Dried Fruits provides a comprehensive overview of the literature on the health benefits of nuts and dried fruits. The book summarizes the current state of knowledge in key research areas and provides ideas for future scientific research and product development. Nuts, a term that comprises tree nuts and peanuts, are highly nutritious, containing health-promoting macronutrients, micronutrients, vitamins, and bioactive phytochemicals; they are one of the edible foods with the highest content in antioxidants. The consumption of nuts is recognized for its health-promoting properties, which ranges from a consistent cholesterol-lowering effect in clinical trials to a robust association with reduced risk of cardiovascular disease and all-cause mortality in prospective studies. In spite of the high energy content of nuts, there is no evidence that their frequent consumption promotes obesity, and they may even help control it. Dried fruits, which serve as important healthful snacks worldwide, are nutritionally equivalent to fresh fruits while providing all of their bioactive components in concentrated form. While the evidence level concerning the health effects of dried fruits lags behind that on nuts, it suggests that individuals who consume dried fruits regularly have a lower risk of cardiovascular disease, obesity, and other non-communicable diseases. Main features of the book concerning nuts and dried fruits: • Provides detailed information on health effects • Highlights current regulation and health claims • Provides updated dietary recommendations • Describes nutrient absorption and metabolism • Discusses mechanisms implicated in the health effects Although this book is intended primarily as a reference, by comprehensively reviewing the current state of knowledge it can guide future research on the topic. Among others, food scientists, biochemists, nutritionists, health professionals, decision makers, and regulatory agencies can draw much benefit from its contents. Hopefully, it will help in public health strategies to promote healthy aging and improve population wellbeing.
Imad’s Syrian Kitchen
by Imad AlarnabA bustling, vibrant tour of flavour-packed Syrian dishes 90 sensational recipes celebrating the flavours of Syria, that can easily be made in the comfort of your own home
Alternative Proteins: Safety and Food Security Considerations
by Alaa El-Din A. BekhitIn the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products. Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed. Key Features: Explains potential improvements to alternative proteins through the employment of novel processing techniques. Contains the first review on keratin as an alternative protein source. Explores first comprehensive evaluation of the religious aspects of novel proteins. Describes methods for the detection and evaluation of health hazards. Discusses guidelines, regulatory issues and recommendations for food safety Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.
Everyday Thai Cooking: Easy, Authentic Recipes from Thailand to Cook at Home for Friends and Family (William Lorimer)
by Siripan AkvanichEveryday Thai Cooking brings you the secrets of cooking delicious Thai food straight from Thailand. Author Siripan Akvanich draws on her years of experience of cooking for her restaurant customers in Thailand to enable you to create authentic Thai dishes, ranging from curries and meat and fish dishes to wonderful Thai desserts. With clear instructions and insider tips, Siripan helps you bring these dishes - many of them traditional family recipes - to life and shows you how to make them a-roi (delicious)! Everyday Thai Cooking shows you how straightforward it can be to cook wonderful Thai food, and how you can juggle the array of tasty and spicy (if you want) flavours to get just the right taste.
Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition
by Casimir C. AkohMaintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids.New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.
Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition
by Casimir C. AkohMaintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids.New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.
My First Cupcake Decorating Book: 35 recipes for decorating cupcakes, cookies and cake pops for children aged 7 years +
by Susan AkassBudding bakers will love these 35 recipes for making super-cute cakes! You'll learn how to make delicious cupcakes, cookies, cake pops and more - and transform them into fantastic creations. In Cool Cupcakes, make pink piggy cupcakes, classic butterfly cakes, pretty spotty cupcakes and more. The next chapter, Crazy Cookies, gives you ideas for creating ladybird cookies and pretty star cookies, as well as for gingerbread - including gingerbread families, animals and a village. Then have a go at the Brilliant Brownies and Cake Pops - from adorable penguin pops to delicious brownie pops and cute brownie owls. Finally, take your pick from the Novelty Cakes, where there are super snowmen, under the sea mini cakes and honey flake crunchies. There are basic recipes so that you can make the cakes in any flavour you want, and a techniques section that will teach you all you'll need to know, such as how to pipe icing and how to make shapes out of marzipan. All the projects are easy to follow with adorable artworks to guide you along the way; plus, each one has a grade so you can start with the easiest and then move on as your decorating skills improve.
Textbook of Obesity: Biological, Psychological and Cultural Influences
by Sharon R. Akabas Sally Ann Lederman Barbara J. MooreTextbook of Obesity is designed to cover all of the essential elements concerning the etiology, prevention and treatment of obesity suitable for students in nutrition, dietetics and health science courses. Providing core knowledge for students is an essential and urgent requirement to ensure that those graduating will be properly equipped to deal with the high prevalence of overweight and obesity, currently affecting almost two-thirds of the population of the USA and with prevalence in much of the rest of the world rapidly catching up. This landmark text is organized into 5 parts comprising 27 chapters, each carefully written in a user-friendly style by experts in the area. Part I helps the reader to understand the scope and complexity of the problem of obesity. Part II focuses on obesity etiology. Part III examines the health consequences of obesity for both children and adults. Part IV discusses the challenge of assessing obesity in humans and offers insights into community factors that influence the risk of obesity. Finally, Part V dedicates 13 chapters to a discussion of a wide variety of obesity prevention and treatment interventions that are currently in use. Textbook of Obesity is an essential purchase for students and the many health professionals dealing with obesity on a day-to-day basis. A dedicated companion website features an extensive bank of questions and answers for readers to test their understanding, and all of the book’s illustrations for instructors to download: www.wiley.com/go/akabas/obesity
Textbook of Obesity: Biological, Psychological and Cultural Influences
by Sharon Akabas Sally Ann Lederman Barbara J. MooreTextbook of Obesity is designed to cover all of the essential elements concerning the etiology, prevention and treatment of obesity suitable for students in nutrition, dietetics and health science courses. Providing core knowledge for students is an essential and urgent requirement to ensure that those graduating will be properly equipped to deal with the high prevalence of overweight and obesity, currently affecting almost two-thirds of the population of the USA and with prevalence in much of the rest of the world rapidly catching up. This landmark text is organized into 5 parts comprising 27 chapters, each carefully written in a user-friendly style by experts in the area. Part I helps the reader to understand the scope and complexity of the problem of obesity. Part II focuses on obesity etiology. Part III examines the health consequences of obesity for both children and adults. Part IV discusses the challenge of assessing obesity in humans and offers insights into community factors that influence the risk of obesity. Finally, Part V dedicates 13 chapters to a discussion of a wide variety of obesity prevention and treatment interventions that are currently in use. Textbook of Obesity is an essential purchase for students and the many health professionals dealing with obesity on a day-to-day basis. A dedicated companion website features an extensive bank of questions and answers for readers to test their understanding, and all of the book’s illustrations for instructors to download: www.wiley.com/go/akabas/obesity
Dietary Interventions in Autism Spectrum Disorders: Why They Work When They Do, Why They Don't When They Don't
by Kenneth Aitken'Given the increased interest in the relationship between diet and autism spectrum conditions, this is a timely publication which is both thorough and balanced in content. Parents and professionals alike will find this book of use by virtue of Ken's meticulous reviews of current scientific evidence for a variety of diets combined with practical advice on the application of such interventions.' - Dr. Paul Whiteley, Autism Research Unit 'Dr. Aitken provides a timely synthesis of diet interventions in autistic spectrum disorders set within a framework of historical and political references. This informative work offers invaluable assistance to the wider clinical team, further enabling effective support and guidance to the ASD community in its quest for a healthy future.' - Rosemary Kessick, former CEO of AiA (Allergy Induced Autism) Research in autism increasingly indicates the existence of different forms of the condition, and the possibility of dietary interventions having a positive effect on symptoms and behaviours associated with autism. The author explores the main dietary approaches that have been advocated in ASD. For each approach, the author explores the potential benefits; evidence for and against the diet and its relation to different genetic conditions; and information, where available, on relevant publications, web resources and support groups. The author proposes an approach, the Simple Restriction Diet (SRD), which he describes in detail, explaining how to implement this approach and how to use it to work out whether a dietary approach is of benefit. This book will be a valuable resource for families, individuals and professionals wishing to understand and explore the possibilities of dietary interventions and the benefits they can have for those on the autism spectrum.
Dietary Interventions in Autism Spectrum Disorders: Why They Work When They Do, Why They Don't When They Don't (PDF)
by Kenneth Aitken'Given the increased interest in the relationship between diet and autism spectrum conditions, this is a timely publication which is both thorough and balanced in content. Parents and professionals alike will find this book of use by virtue of Ken's meticulous reviews of current scientific evidence for a variety of diets combined with practical advice on the application of such interventions.' - Dr. Paul Whiteley, Autism Research Unit 'Dr. Aitken provides a timely synthesis of diet interventions in autistic spectrum disorders set within a framework of historical and political references. This informative work offers invaluable assistance to the wider clinical team, further enabling effective support and guidance to the ASD community in its quest for a healthy future.' - Rosemary Kessick, former CEO of AiA (Allergy Induced Autism) Research in autism increasingly indicates the existence of different forms of the condition, and the possibility of dietary interventions having a positive effect on symptoms and behaviours associated with autism. The author explores the main dietary approaches that have been advocated in ASD. For each approach, the author explores the potential benefits; evidence for and against the diet and its relation to different genetic conditions; and information, where available, on relevant publications, web resources and support groups. The author proposes an approach, the Simple Restriction Diet (SRD), which he describes in detail, explaining how to implement this approach and how to use it to work out whether a dietary approach is of benefit. This book will be a valuable resource for families, individuals and professionals wishing to understand and explore the possibilities of dietary interventions and the benefits they can have for those on the autism spectrum.
Good Guide to Dog Friendly Pubs, Hotels and B&Bs: 5th Edition
by Alisdair Aird Fiona StapleyWhat happens when you want to take a holiday or even just pop out for a drink and your dog looks up at you with expectant eyes? Do you know which pubs welcome muddy paws with a bowl of water and a dog biscuit? Or where you and your dog can both enjoy a comfortable overnight stay? From the editors of the UK's No 1 travel guide, the much loved Good Pub Guide, comes the latest edition of the Good Guide to Dog Friendly Pubs, Hotels and B&Bs. Featuring fully updated information, the guide provides you with hundreds of wonderful places in the UK to drink, eat and stay with your pet.With this book to hand there's no need to leave your dog at home. Faithful friends deserve a break too!
Good Guide to Dog Friendly Pubs, Hotels and B&Bs 4th edition
by Alisdair Aird Fiona StapleyWhat happens when you want to take a holiday or even just pop out for a drink and your dog looks up at you with expectant eyes? Do you know which pubs welcome muddy paws with a bowl of water and a dog biscuit? Or where you and your dog can both enjoy a comfortable overnight stay?From the editors of the UK's No 1 travel guide, the much loved Good Pub Guide, comes the Good Guide to Dog Friendly Pubs, Hotels and B&Bs. Featuring a fantastic new easy-to-use page-layout and fully updated information, the guide provides you with hundreds of wonderful places in the UK to drink, eat and stay with your pet.So don't leave your dog a treat and take your faithful friend on holiday too!
The Good Pub Guide: The North of England
by Alisdair Aird Fiona StapleyThis handy portable guide features up-to-date information, including food, drinks, facilities and opening hours, for the best pubs in the North of England, as chosen by the highly respected editors of the annual Good Pub Guide. Spanning Cheshire, Cleveland, County Durham, Cumbria, Greater Manchester, Lancashire, Merseyside, Northumberland, Tyne & Wear and Yorkshire here are handpicked pubs specialising in food, wine, malt whisky and own-brew beer. Whether you're planning a holiday in this part of the UK and trying to find some charming pub accommodation, looking for a place to enjoy a weekend walk with the dog, or simply in search of some warming pub food and a welcome pint of real ale, this is the guide for you.
The Good Pub Guide 2012
by Alisdair Aird Fiona StapleyIn 2012 The Good Pub Guide celebrated its 30th anniversary, and is as invaluable as ever. Its comprehensive yearly updates and countless reader reports ensure that only the very best pubs make the grade.Here you will find classic country pubs, town-centre inns, riverside retreats, gastropubs, historic gems and exciting newcomers, plus pubs specialising in wine, malt whisky, or own-brew beer. Find out the top pubs in each county for beer, dining and accommodation, and discover the winners of the coveted titles of Pub of the Year and Landlord of the Year. Packed with information, The Good Pub Guide 2012 is a fund of honest, entertaining and indispensable information.
The Good Pub Guide 2013
by Alisdair Aird Fiona StapleyOnce again organized county by county, The Good Pub Guide is as invaluable as ever. Its comprehensive yearly updates and countless reader reports ensure that only the very best pubs make the grade.Here you will find classic country pubs, town-centre inns, riverside retreats, historic gems and exciting newcomers, plus gastropubs, and pubs specialising in malt whisky or own-brew beer. Find out the top pubs in each county for beer, dining and accommodation, and discover the winners of the coveted titles of Pub of the Year and Landlord of the Year. Packed with information, The Good Pub Guide 2013 is a fund of honest, entertaining and indispensable information.Whether you are planning a night out, a weekend away, holidaying in the UK or looking for a local pub, Alisdair Aird and Fiona Stapley have it covered.
The Good Pub Guide 2014
by Alisdair Aird Fiona StapleyThe 32nd edition of The Good Pub Guide is as invaluable as ever. Organised county by county, its comprehensive yearly updates and countless reader recommendations ensure that only the very best pubs make the grade.Here you will find classic country pubs, town-centre inns, riverside retreats, historic havens and exciting newcomers, plus gastropubs and pubs specialising in malt whisky or own-brew beer. Discover the top pubs in each county for beer, dining and accommodation, and find out the winners of the coveted titles of Pub of the Year and Landlord of the Year. Packed with hidden gems, The Good Pub Guide 2014 provides a wealth of honest, entertaining and indispensable information.Whether you are planning a night out, a weekend away, holidaying in the UK or simply looking for a local pub, Alisdair Aird and Fiona Stapley have it covered.
The Good Pub Guide 2015
by Alisdair Aird Fiona StapleyThe 33rd edition of this much loved guide is as invaluable as ever. Organized county by county, its comprehensive yearly updates and countless reader recommendations ensure that only the very best pubs make the grade.Here you will find classic country pubs, town-centre inns, riverside retreats, historic havens and exciting newcomers, plus gastropubs and pubs specialising in malt whisky or craft beer. Discover the top pubs in each country for beer, food and accommodation, and find out the winners of the coveted titles of Pub of the Year and Landlord of the Year. Packed with hidden gems, The Good Pub Guide provides a wealth of honest, entertaining and indispensable information.
For the Love of Food: Recipes for life’s delicious moments
by null Paul AinsworthPaul Ainsworth has spent a lifetime working in Michelin-starred kitchens – from Restaurant Gordon Ramsay in London to his own Restaurant No6 in Cornwall. Working with quality produce and alongside the UK’s best chefs, he’s learnt that seriously good food and comforting classics are key to a truly flavourful life. with a foreword from GORDON RAMSAY ‘A fabulous debut book that makes you hungry’ – ANGELA HARTNETT OBE ‘Dish after dish that you want to cook again and again. A must-have book for every home cook’ – TOM KERRIDGE ‘Beautiful joyful and completely stunningly delicious.’ – ANDI OLIVER ‘A truly magnificent book by a masterful cook.’ – PAYMOND BLANC Paul makes it simple, really – you can’t go wrong when you’ve got a solid recipe, beautiful ingredients, and are cooking with love. In For the Love of Food, Paul invites you into a world of warm, welcoming, and joyfully crafted dishes that redefine everyday enjoyment. It is a treasure trove for those seeking an elevated dining experience at home. Timeless table favourites are packed with gourmet flavour; effortlessly bridging the gap between traditional home cooking and restaurant quality-food. This refreshing cookbook serves up beloved Italian dishes like those at Caffè Rojano (BBQ Mackerel Bruchetta with Pesto Mayonnaise), savour herby pastas influenced by Paul’s time at Restaurant Gordon Ramsay (Brown Butter Pumpkin Tortelli with Parmesan, Sage and Biscottii), relish unbeatable seafood dishes inspired by Paul Ainsworth at No6 (Whole Baked Lemon Sole with Camel Valley Sauce) and cosy up to comforting classics reminiscent of fireside moments at The Mariners (Toad-in-the-hole Ainsworth-style). Achievable for both seasoned chefs and aspiring home cooks alike.
Physical Activity and Public Health Practice
by Barbara E. Ainsworth Caroline A. MaceraPhysical activity remains a critical area of research as we consider cost-effective measures for lowering the chronic disease epidemic worldwide. In our increasingly automated society, many adults and children are not active at health-enhancing levels. In Physical Activity and Public Health Practice, a panel of respected researchers summarizes esse
Mortar & Pestle
by Valerie Aikman-SmithIncredible flavours, inspiring ingredients, simple techniques – learn how to master the mortar and pestle and bring new sophistication to your cooking with 65 delicious recipes.The mortar and pestle are ancient tools that no modern kitchen should be without – they're handy for everything from cracking peppercorns and bruising fresh herbs to making sauces such as pesto, as well as marinades, spice pastes and dry rubs. This book brings you an array of enticing recipes from around the world, all of which employ a mortar and pestle to bring creative seasoning and exciting new techniques to your home cooking. Beef can be made mouth-watering when prepared with an African Smoke Rub. Options for Lamb include a Pomegranate and Harissa seasoning, while, in the Poultry chapter, choose Jamaican Jerk Chicken or Portuguese Piri Piri Poussin. For those who love a lighter option and the enticing aroma of grilled Fish, try Spiced Red Snapper with Chermoula or Grilled Lobsters with flavoured butters. Vegetarian ideas include Grilled Courgette Flowers with Shiso Lemon Salt and Roasted Cauliflower with Walnut Romesco.
Summer Feasting from the Fire: Relaxed recipes for the BBQ, plus salads, sides, drinks & more
by Valerie Aikman-SmithMore than 90 recipes in this bumper cookbook will help you celebrate summer with effortless food cooked over fire. Make the most of your time either at the beach, camping or in your own garden with this sunny collection of not-be-missed recipes. Combining fresh flavours with exciting grilling techniques including cooking on a fire pit grill and cedar-plank smoking, Valerie Aikman-Smith presents her recipes for perfect summer food. From delicious seafood including Baja Fish Tacos with Blistered Jalapeños, Grilled Snapper in Banana Leaves and Mezcal Lime Shrimp on Salt Block, to feasts for meat-lovers such as Jerk Pork with Mango Chutney and Grilled Honey Plantains, Portuguese Piri Piri Poussin and an All-American Burger. Valerie also includes fabulous vegetable dishes from Grilled Courgette Flowers with Shiso Lemon Salt to Roasted Cauliflower with Walnut Romesco. Desserts designed to round off an alfresco feast include Matcha Ice Cream with Black Sesame Praline or a classic Grilled Banana Split with Dark Chocolate Sauce. Finally, if all the heat has made you thirsty, try a Basil Aperol Spritz with Flowering Herbs, Sicilian Slush Cocktail or a Watermelon Margarita.
Fish
by Tom AikensWe are constantly being told about the benefits of eating fish and seafood - high in protein, low in fat and rich in nutrients. Yet we also know that species like cod and tuna are in danger of extinction while unscrupulous trawlers are over-fishing waters around the world. In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but underfished, species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish, Aikens organises the book by cooking method - frying, baking, poaching, grilling, marinating and steaming. Each chapter has a dazzling array of mouthwatering dishes - whole bream baked in sea salt and fennel seeds; deep fried squid with lime and Aioli; grilled sardines with thyme and garlic; scallops with pan-fried pork belly; crab salad with lemon and orange; barbecued mullet with dill. Beautifully illustrated with specially commissioned photography, including step-by-step photographs for techniques such as descaling and filleting, this is a mouthwatering cookbook written by a chef who is passionate about his work. It is destined to become an essential addition to any cook's kitchen.