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See below for a selection of the latest books from Cookery / food & drink etc category. Presented with a red border are the Cookery / food & drink etc books that have been lovingly read and reviewed by the experts at Lovereading. With expert reading recommendations made by people with a passion for books and some unique features Lovereading will help you find great Cookery / food & drink etc books and those from many more genres to read that will keep you inspired and entertained. And it's all free!
Kids cook too! This fun and inspiring guide to preparing real food is written by kids, for kids! Cookbooks for kids often focus on bland child-friendly fare, but the authors of Chef Junior, five young cooks between the ages of 12 and 15, challenge that assumption. Instead, they present a repertoire of healthy, delicious, and inventive recipes that range from easy to advanced. Kids will love these dishes and drinks, including Tiramisu French Toast, Coconut Chicken Nuggets, Garden Fresh Pesto Pasta, Peach Cobbler, chocolate-y No-Bake Cookies, and Mango Lemonade, along with perennial favorites like mac 'n' cheese, hamburgers, pizza, and tacos. In addition, children will learn how to set up a working pantry and shop for healthy, high-quality ingredients; use kitchen tools (including knives) safely and skillfully; and create meal plans the whole family will enjoy.
Mayonnaise is one of those polarizing culinary debates akin to putting pineapple on pizza. Those who do love mayonnaise know that no mayonnaise is more beloved than Duke's, a Southern staple with a cult following that is expanding its reach north. THE DUKE'S MAYONNAISE COOKBOOK won't just show you how to make the most delicious chicken salad or deviled eggs, but will introduce new approaches to everyday recipes. Think of what mayonnaise actually is: a beautiful emulsification of eggs, oil, and a touch of lemon for acidity, which are all elements vital to cooking and baking. Adding mayonnaise can help you make the flakiest pie crust, the fluffiest scrambled eggs, and the most delicious chocolate cake.THE DUKE'S MAYONNAISE COOKBOOK is a compilation of recipes inspired by author Ashley Freeman's travels across the country. From classic favorites like Tomato Pie to unexpected dishes like Miso-Glazed Salmon or Sticky Toffee Puddings, you'll discover how versatile the South's favorite mayonnaise really is. And with a generous handful of recipes from beloved well-known chefs, THE DUKE'S MAYONNAISE COOKBOOK will be a must-have for loyal fans and newcomers alike.
About one-third of all food grown for human consumption is lost or discarded every year, despite financial, environmental and ethical reasons to not waste food. We grow enough food to adequately feed everyone in the world, yet hundreds of millions of people suffer from hunger, malnutrition or food insecurity. Together it accounts for about 8 per cent of the world's total greenhouse gas emissions. So, if wasting food is such a patently bad idea, why do we discard so much? In Why Waste Food?, Andrew F. Smith investigates one of today's most pressing topics, examining the causes of avoidable food waste across the supply chain, and highlighting the ways in which we can all do something to tackle this global concern.
This flexible cookbook allows you to choose from a range of tempting recipes based on how much time you have available. Inside, you will find 365 dishes that will inspire and motivate students to get cooking every day of the year. This fantastically flexible approach will help you create a variety of great dishes including breakfast and light bites, midweek meals, family favourites, food for friends and delicious desserts.
THE MUST-HAVE COOKBOOK TO BRING THE MAGIC BACK TO MEALTIMES! Cooking delicious dinners has never been easier, with these 100 VEGGIE, VEGAN and FISH recipes - all cooked using just one pan and a handful of simple ingredients. Inspired by beautiful, bold flavours from across the world, food writer Rachel Phipps has created a mouth-watering collection of meat-free meals for every occasion; from super easy Cajun Salmon Traybake to laidback weeknight Chickpea Fajitas or Crispy Gnocchi Bake. One Pan Pescatarian will help you eat well, save time and serve up something sensational, with minimal effort and washing up.
This is the MOB manifesto for change: a straight-talking handbook that deals with the ecological problems of our age and shows us how we can tackle them from our kitchens, the MOB way. MOB Kitchen are the pioneers of budget-friendly food for the masses and with their core demographic sitting in-between Gen-Z and Millennials it's time to address the concerns of a generation and equip the MOB with the core principles of how they can cook, eat and live green. Earth MOB seeks to answer some of the most commonly asked questions surrounding food production and its impact on the environment and what we can to reduce our footprint. From sustainability to seasonality, plastic-free and zero-waste, Earth MOB is filled with thrifty kitchen tips and delicious recipes to help you save money and cut down on food waste as well as advice on how to shop and store food more efficiently. With information on sustainable food swaps, intuitive cooking hacks and how to make the most of your leftovers, this small but mighty book is the go-to for any ecologically-minded cook. Join the Earth MOB and let's start making a difference.
The Japanese Sake Bible is the ultimate book about Japan's national drink-from its history and culture to its ingredients and production methods, how to choose the best sake and recommended food pairings. Author Brian Ashcraft-the author of the popular guide Japanese Whisky-has put together lively commentaries based on dozens of interviews with master brewers and sake experts across Japan. His fascinating stories are accompanied by over 300 full-color photographs, maps and drawings. A unique feature of this book is that it includes reviews, tasting notes, scores and a buying guide for over 100 of the leading sake brands, written by respected Japanese sake expert Takashi Eguchi. These include all the sakes most commonly found outside Japan. Each sake has a photo of the label, tasting notes, a score and recommended food pairings. Information on the leading brewers is provided, and the sakes are grouped by flavor profile. Japanese sake is brewed worldwide today and is winning over many converts. A foreword by sake connoisseur and world-renowned DJ Richie Hawtin addresses the spread in global popularity and the shared mission of making this specialty beverage as accessible as possible. With the help of this book you'll soon become an expert in selecting, serving and enjoying Japan's favorite drink.
What if you could eat a vegan, protein-packed meal every day that tasted more like an ice cream sundae than health food? It's possible: these 100 simple recipes for smoothies bowls, topped with fresh chopped fruit, berries, toasted nuts, cocoa powder and so much more will fill you up without busting your diet. Each recipe is dairy-free, gluten-free, low in sugar, and packed with superfoods to keep you focused on your healthy eating goals, without sacrificing the need for something sweet and filling. Eating food that requires chewing triggers the release of cleansing digestive enzymes, according to author Daniella Chace, making smoothie bowls feel more satisfying than their siblings with straws. They are perfect for breakfast, lunch, a snack, or anytime you get a craving for a delicious treat.
The best-selling authors Christopher Shockey and Kirsten K. Shockey turn their expertise to the world of fermented beverages in the most comprehensive guide to home cidermaking available. With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking equips readers with the skills they need to make the cider they want: sweet, dry, fruity, farmhouse-style, hopped, barrel-aged, or fortified. The Shockeys' years of experience cultivating an orchard and their experiments in producing their own ciders have led them to a master formula for cidermaking success, whether starting with apples fresh from the tree or working with store-bought juice. They explore in-depth the different phases of fermentation and the entire spectrum of complex flavor and style possibilities, with cider recipes ranging from cornelian cherry to ginger, and styles including New England, Spanish, and late-season ciders. For those invested in making use of every part of the apple, there's even a recipe for vinegar made from the skins and cores leftover after pressing. This thorough, thoughtful handbook is an empowering guide for every cidermaker, from the beginner seeking foundational techniques and tips to the intermediate cider crafter who wants to expand their skills.