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Strawberry Love: 45 Sweet and Savory Recipes for Shortcakes, Hand Pies, Salads, Salsas, and More
by Cynthia GraubartThis cookbook celebrates the versatility and flavor of ripe strawberries with 45 prize-winning recipes ranging from breakfast treats to main courses and sweet desserts.
Stranger Gins
by CICO BooksMatch your drink to your download for the best viewing experience.During lockdown, we've all discovered the joys of streaming, catch-up, and box sets on TV. Coincidentally perhaps, some of us have also seen "wine o'clock" creeping ever earlier into the day. Why not make the most of both pleasures with this guide to what to drink as you watch. Try a Dirty Don martini to evoke the “Mad Men” era in Manhattan, or feast on a Blood and Sand while catching up with "Big Little Lies". Watch Scandi noir thrillers with a Danish Bloody Mary, or accompany "The Crown" with the Queen's favourite tipple, a Gin & It. "Say Yes to the Dress" demands a glass of Something Blue, while a Red Wedding Blood Martini is the perfect way to warm yourself when "winter is coming." With these recipes for 50 cocktails and mixes, you can easily match your tipple to your TV favourites. Cheers!
Strandveldfood: A West Coast Odyssey
by Kobus van der MerweStrandveldfood is not just a recipe book. It's a collection of snapshots, in pictures and words, of a year's worth of cooking, eating, plant-hunting and photographing South Africa's Cape West Coast, built on a foundation of five years' worth of exploration and discovery. Kobus van der Merwe honours the beautiful and rugged landscape of the West Coast with an offering of delicious, seasonal recipes. Jac de Villiers' photography perfectly captures what makes the region so inspiring and just how deftly Kobus has turned his muse into culinary magic. Fittingly, recipes are presented by season, taking you on a journey through the limestone and granite Fynbos region that stretches from Postberg in the West Coast National Park, past Langebaan, Saldanha, Jacobsbaai and on toward Stompneus Bay, ending at St Helena Bay. Traditional Strandveld foods like bokkoms and snoekkuite, as well as some twists on old favorites like melktert ice-cream demonstrate Kobus' loyalty to creating authentic but contemporary recipes.
Straight Up: The insiders’ guide to the world’s most interesting bars and drinking experiences
by Joel Harrison Neil RidleyHow great would it be to have access to the world's experts to help you choose the coolest and most interesting bars, wherever you find yourself in the world? Well, now you do. Straight Up is a carefully curated collection of insider tips that will allow you to discover the best drinking spots around the globe.From a 10-seat basement bar in Tokyo, to classic hotel-bar glamour and a glitzy rooftop poolside bar in Milan, this book contains everything you need to drink in style, brought to you by the locals in the know.Spirits experts Joel Harrison and Neil Ridley have gathered a team of expert contributors among the world's bartending community to nose out the most interesting and characterful experiences. Throughout the book you'll also find lots of features on signature cocktails, the low-down on star bartenders, and even 'A Day Drinking in...' with the perfect city itinerary.
Stotty 'n' Spice Cake: Stories and traditional recipes of North East cooking
by Bill GriffithsStotty ‘n’ Spice Cakebrings together regional recipes, dialect, social history and kitchen technology to give us an insight into how kitchen skills, tools and diets have developed. Bill Griffiths takes us on a journey through cooking history - from the griddle on an open fire and the ‘beehive’ oven to the widely used, much loved and polished kitchen range (th’ yuven). This book describes the changing tastes – as well as changes in supplies of meat, fish and grain over the years to include traditions such as the popularity of oatcakes, broth and bread. Recipes from across the region, such as Leak Pudding, Carlins, Singin’-hinny, Taffle Apple, Barley Broth and wartime recipes ‘Warton Pie’ (Wartime Pie) of course, all served with much home grown North East humour. A joyous celebration of the history of the food and its people from the North East of England.
The Storyteller's Supper: A Feast of Food Folk Tales
by Taffy Thomas‘You and me, me and you, we all bring something to the stew, From the tales we tell, to the food we’ve got, we all bring something to the pot.’ Over the last fifty years, Taffy Thomas has shared the stage with noted Lakeland chefs, who have tickled his palate with tastings and information about dishes and ingredients, which he uses to season these magical stories, telling the oral history of food. This feast of traditional tales is spiced up with the rhymes and riddles that always enrich Taffy’s work, as well as charming illustrations from artist Dotty Kultys, and will appeal to all who savour stories and food.
The Story of The Great British Bake Off
by Anita SinghTake one tent. Fill with 12 amateur bakers. Garnish with one venerable cookery writer, one blue-eyed bread-maker, and two comedy queens with a love of innuendo. And there you have the recipe for the most popular show of our times. When The Great British Bake Off made its debut in August 2010, it had the makings of a modest hit. But nobody – not the programme-makers and certainly not those first contestants – could have predicted what was to come. Here was a show in which the biggest weekly drama was whether or not a sponge cake would sink in the middle. And oh, how we loved it. Here is the ultimate Bake Off fan book: from bread lion to bin-gate; heart throbs to Twitter trolls; soggy bottoms to sticky buns. This is the celebration of Britain's most popular cookery contest.
The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World
by Sally GraingerThe Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.
The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World
by Sally GraingerThe Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.
The Story Behind the Dish: Classic American Foods
by Mark McWilliamsProfiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture.Americans have increasingly embraced food culture, a fact proven by the rising popularity of celebrity chefs and the prominence of television shows celebrating food themes. This fascinating overview reveals the surprising story behind the foods America loves.The Story Behind the Dish: Classic American Foods is an engaging pop culture resource which helps tell the story of American food. Each chapter is devoted to one of 48 distinctive American dishes and features the story of where the food developed, what inspired its creation, and how it has evolved. The book not only covers each food as a single entry, but also analyzes the themes and events that connect them, making the text useful as both a reference and a narrative on the history of food.
The Story Behind the Dish: Classic American Foods
by Mark McWilliamsProfiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture.Americans have increasingly embraced food culture, a fact proven by the rising popularity of celebrity chefs and the prominence of television shows celebrating food themes. This fascinating overview reveals the surprising story behind the foods America loves.The Story Behind the Dish: Classic American Foods is an engaging pop culture resource which helps tell the story of American food. Each chapter is devoted to one of 48 distinctive American dishes and features the story of where the food developed, what inspired its creation, and how it has evolved. The book not only covers each food as a single entry, but also analyzes the themes and events that connect them, making the text useful as both a reference and a narrative on the history of food.
Storm in a D Cup: An Absolutely Hilarious And Laugh-out-loud Romantic Comedy (The Husband Trilogy)
by Nancy BaroneErica Cantelli thought her days of having to fight for her relationship were over but a storm is brewing...Storm in a D Cup is the third hilarious and incredibly uplifting book in The Husband Diet series following The Husband Diet and My Big Fat Italian Break-up.For fans of Jennifer Weiner, Kristen Bailey and Sophie Kinsella.Readers love Nancy Barone:'I loved it!... It kept me flipping pages well past my bedtime!!' NetGalley Reviewer *****'Finished this within 1 day, I devoured it!' NetGalley Reviewer *****'Lovely lovely story and such a twist I really did not see coming' NetGalley Reviewer *****'Read the first page and you will be hooked' NetGalley Reviewer *****'Loved this fun, uplifting feel-good book. It really made me smile and at the moment is something that we all desperately need' NetGalley Reviewer *****'Really gorgeous, wonderfully feel-good, completely uplifting and wonderfully romantic. I absolutely loved it. Don't miss it' NetGalley Reviewer *****'Finished this in one sitting. A great uplifting read' NetGalley Reviewer ****'Will tug at your heart so be prepared' NetGalley Reviewer ****'An unforgettable story and it just gets more beautiful and moving as it goes on... A perfect ending. I absolutely loved it' NetGalley Reviewer ****'A gorgeous read' NetGalley Reviewer *****'A truly stunning read this book is... Nancy never disappoints' NetGalley Reviewer *****
Stork: 100 Years of Baking Memories
by StorkThe century's best kept secret to baking. This mouthwatering cookbook celebrates one hundred years of baking with Stork, Britain's best-loved margarine brand. Stork is a favourite with both the Queen and the Queen of Baking: Mary Berry, who has been singing the praises of this timeless brand for years. After a century at the heart of British baking, Stork shares their tips for bringing out the best in your creations, with recipes for cakes, biscuits, and other delicious teatime treats!This book reflects Stork's rich history while highlighting its innovative spirit, with recipes for everything from a scrumptious Victoria Sponge to a delectable Vegan Chocolate Cake. Between its traditional holiday bakes and dairy-free delicacies, there is something in here for everyone!
Storied Dishes: What Our Family Recipes Tell Us About Who We Are and Where We've Been
by Linda Murray BerzokWe are what we eat—not just physiologically, but culturally. This collection of cross-cultural, generational essays, and accompanying recipes shows the profound importance of food dishes within American women's lives.For people of every ethnicity, food provides much more than mere fuel for the body—it contains an invisible component that ties families and generations together with the continuity of shared experience. And for the women who are entrusted with the responsibility of keeping that priceless cultural thread intact, family recipes embody tradition, bridge generation gaps, and erase age differences.This book is organized around 50 short essays and recipes presented by women from multicultural backgrounds and dissimilar walks of life. The chapters depict the paths of these individuals in their lives and the details of how they acquired their precious family recipes. The stories document how women universally use inherited family recipes to remember and memorialize key women in their lives and to aid and measure their own growth and development. Included are reminiscences of an Egyptian aunt, a poor mother from Australia, a Katrina-flooded New Orleans family, Turkish relations, Chinese mothers, and Indian grandmothers.
Storied Dishes: What Our Family Recipes Tell Us About Who We Are and Where We've Been
by Linda Murray BerzokWe are what we eat—not just physiologically, but culturally. This collection of cross-cultural, generational essays, and accompanying recipes shows the profound importance of food dishes within American women's lives.For people of every ethnicity, food provides much more than mere fuel for the body—it contains an invisible component that ties families and generations together with the continuity of shared experience. And for the women who are entrusted with the responsibility of keeping that priceless cultural thread intact, family recipes embody tradition, bridge generation gaps, and erase age differences.This book is organized around 50 short essays and recipes presented by women from multicultural backgrounds and dissimilar walks of life. The chapters depict the paths of these individuals in their lives and the details of how they acquired their precious family recipes. The stories document how women universally use inherited family recipes to remember and memorialize key women in their lives and to aid and measure their own growth and development. Included are reminiscences of an Egyptian aunt, a poor mother from Australia, a Katrina-flooded New Orleans family, Turkish relations, Chinese mothers, and Indian grandmothers.
Storecupboard One Pound Meals: 85 Delicious and Affordable Recipes
by Miguel BarclayMiguel Barclay is back with his sixth book in the 'One Pound Meals' series and he's on a mission to save you even more money and time with this collection of storecupboard recipes. Miguel has already revolutionised the way that many of you cook at home - with his budget recipes, healthy ingredients and his ingenious time-saving tips. In STORECUPBOARD ONE POUND MEALS Miguel takes his stress-free, maximum flavour philosophy and teaches you how to get the most out of your every day cupboard essentials. Tins, cans, dried herbs and spices become the main 'hero ingredients', helping you plan affordable dinners each week. With over 80 of Miguel's favourite storecupboard dishes, you'll have plenty of recipes for the whole family to enjoy, or tasty leftovers to eat the next day or freeze for another time. Miguel's budget-friendly cooking will once again bring great taste to your kitchen. Minimum fuss, maximum flavour and all for £1 per person.
Stop Overeating: The 28-day plan to end emotional eating
by Dr Jane McCartneyMany of us struggle with overeating and losing weight. We all know what we should be eating, but somehow we still reach for those unhealthy foods that deep down we know aren't doing us any good.In this new book, chartered psychologist Dr Jane McCartney explains how to identify and address the underlying emotional reasons for overeating so you can turn your health and your life around. In this 28-day plan, you'll discover how to separate food from emotion to break free from comfort eating and develop a healthy relationship with food. For four weeks, you'll follow a straightforward programme that lets you explore the emotional triggers behind overeating. You'll then be given the tools you need to work through these issues and discover a new approach to dealing with challenges and problems. There is also a healthy eating plan to help you stay on track. Revolutionary and empowering, this book will help you to understand yourself, take control of your eating habits and ultimately maintain a healthy weight for life.
Stop Gaining Weight The Easy Way: How to maintain a healthy body and mind (Stop... The Easy Way)
by Dr Mike Dilkes Alexander AdamsThe world does not need another diet book. But what it does need, is a book that explains how to achieve and maintain a stable, healthy weight.With easy-to-understand chapters, focused firstly on why it is so easy to gain weight, and then how to effectively keep it off; this is an essential guide for anyone looking to take control of their weight in a safe and sustainable way.Combining their expert guidance with practical and accessible tips for making a change today, Dr Mike Dilkes and Alex Adams share the many life-changing reasons why we shouldn't be focusing on how to lose weight but instead, how to stop gaining it.
Stoner Mug Cakes
by Dane NoonMix your ingredients in a mug, then cook in your microwave for a delicious space cake. Even a stoner can do it and before you can say 'pass the spliff' your cake is cooked and ready to blow your mind.25 recipes for the least hassle when you want a delicious cake for getting baked. With a quirky design and full-colour photography throughout, give yourself the munchies (in every sense) with this ultimate guide to mug cakes for stoners.
Stitch, Craft, Create: 13 quick & easy cake decorating projects (Stitch, Craft, Create Ser.)
by VariousWant to try your hand at making gorgeous homemade goodies? These brilliant quick & easy cake decorating projects give you the opportunity to try something new and expand your crafting skills! From beautiful biscuits to floral cupcakes, festive treats to celebratory cakes designs, create stunning items for yourself, your friends and your home.Each unique project includes:Simple step-by-step instructionsQuick makes for fast resultsBeautiful photography of the finished product to guide and inspire
Stirring Up Fun with Food: Over 115 Simple, Delicious Ways to Be Creative in the Kitchen
by Gia Russo Sarah Michelle GellarMore than 100 fun food-crafting ideas that will engage, delight, and amaze kids - from actress, entrepreneur, and mom, Sarah Michelle Gellar, and former Martha Stewart Living editor Gia Russo.Why stop with making basic brownies? Why not put them on a stick and decorate them? Why not take boring broccoli and turn it into a yummy cheese muffin instead? Sarah Michelle Gellar learned quickly that to get her kids to be adventurous with food, she had to involve them in preparing it. She wanted that process to be fun and help them develop self-confidence, creative thinking, and even math skills! So Sarah and co-author Gia Russo came up with more than 100 fun food-crafting ideas that take basic food preparation to a surprising new level.Organized by month, the book offers projects for every occasion and theme, including Super Bowl, Valentine's Day, Shark Week, Halloween, and even a Star Wars Day with licensed Star Wars creations! The possibilities are endless!
Stirring Slowly: Recipes to Restore and Revive
by Georgina HaydenBOOK OF THE YEAR 2016 in The Guardian and The SpectatorWhatever your day looks like – there is a recipe here that is just right. Whether it is a quick and comforting noodle bowl or a hearty slow-cooked pie, this book celebrates food's power to restore, revive and rejuvenate. But it isn't just about the food on your plate: it's about how it gets there. Stirring Slowly celebrates time spent in the kitchen. Wile away a happy hour stirring a creamy black dhal, or give your undivided focus to flipping caramelised apple, ricotta and hazelnut pancakes – because cooking nourishes you inside and out.
Stir Crazy: 100 deliciously healthy stir-fry recipes (Ching He Huang)
by Ching-He HuangWinner - Gourmand World Cookbook Awards: Best UK Chinese Cookbook 2017 Stir-frying is one of the quickest and easiest ways to cook - and one of the healthiest, using little oil and retaining more nutrients than many other methods. It also requires very little equipment - all you need a wok, a knife and a chopping board. Learning what separates a good stir-fry from a great one, however, is not always so easy to master. Indeed, it is all about timing, knowing when to add what and how to get the best out of each ingredient. With tips on everything from controlling the heat to using the right oil, bestselling author Ching-He Huang has gathered together a collection of delicious dishes, simple enough for every day and with nutrition, taste and affordability in mind. Many are gluten and dairy free, as well as suitable for vegans and vegetarians, and include both Asian and Western ingredients readily available in any supermarket. So whether or not you eat meat, love carbs or prefer to avoid them, want something special or find yourself having to feed your family, Stir Crazy will do the trick.
Stick with It: The Science of Lasting Behaviour
by Dr Sean YoungLearn how to make real, lasting changes in your lifeWe all have bad habits - whether it's a weakness for junk food, a smartphone addiction or a lack of exercise. But change is hard. Forty percent of dieters quit within a week. Eighty percent of New Year's resolutions don't last beyond January. How can we kick bad habits - and stick with it?According to psychologist and behaviour researcher Dr Sean Young, the answer is to stop trying to change the person, and instead change the process. In Stick With It, Dr Young draws on his own research and that of other leading experts to explain how the mind often interferes with breaking bad habits, and how we can outsmart it, increasing the likelihood of lasting change by 200%. Packed with practical exercises and real-life case studies, Stick With It shows that it is possible to control spending, stick to a diet, exercise regularly and overcome problem behaviours - forever.'Scientifically grounded and personally implementable. It's a winner' - Robert Cialdini, author of Influence and Pre-Suasion'A must-read for anyone who's been unable to keep a New Year's resolution or failed at making a lasting change in any other area of their life or work. - Jonah Berger, author of ContagiousDr Sean Young is one of the world's leading experts in the field of habit-forming. He is an acclaiedpsychologist and the founder and Executive Director of the UCLA Center for Digital Behavior. His research involves the study of cutting-edge ways of using social media and mobile technologies to change and predict human behaviour.
Stewed!: Nourish Your Soul
by Alan RosenthalStewed! is a young brand that has given a modern twist to an old-fashioned dish. With its funky packaging and design, and imaginative ingredient combinations, stewed! has taken the supermarkets by storm. Stews have never been so exciting!In this, the first stewed! cookbook, stewed! founder Alan Rosenthal offers 80 one-pot recipes from all over the world, including Chicken and prawn jambalaya, Brazilian black bean stew with chorizo and smoked pork, Catalan fish stew, Beef in Barolo, and Persian lamb and quince stew. Economical, tasty, comforting and simple to make at home, this fantastic new fully illustrated collection of recipes will appeal to all generations of stew-lovers.