A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain 'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi 'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery.
In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool - the plump Palestinian couscous - in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives.
Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.
We can eat almost anything nature has to offer, but deciding what we should eat stirs anxiety. This book reveals the startling truth behind the food we consume in the twenty-first century.
A Sunday Times Book of the Year ( Bee Wilson ) A sweeping culinary journey across the Islamic world, and a celebration of its most iconic recipes.
A diverse and rich culinary tradition has evolved in every place touched by Islam, always characterised by deliciousness and fragrance, a love of herbs and the deft use of spices.
Anissa Helou's Feast represents an extraordinary journey through place and time, travelling from Senegal to Indonesia via the Arab, Persian, Mughal or North African heritage of so many dishes. This exploration of the foods of Islam begins with bread and its myriad variations, from pita and chapatti to Turkish boreks and Lebanese fatayer . From humble grains and pulses come slow-cooked biryanis, Saudi Arabia's national dish of Lamb kabsa and magnificent jewelled rice dishes from Iran and Pakistan. Instructions for preparing a whole lamb or camel hump sit alongside recipes for traditional dips, fresh salads and sharp pickles. And sugary sweet treats suitable for births, weddings, morning coffee and after dinner glint irresistibly after them.
With more than 300 recipes, spectacular food photography and lively anecdotes, Feast is a comprehensive and dazzling mosaic of Islamic food culture across the globe.
Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker, the author compares and contrasts what he's seen and what he's seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.
A fully authorised celebration of renowned Tour de France rider and two-time Olympic champion cyclist Fabian Cancellara.
Curated and with commentary by Cancellara himself, this is a richly illustrated book showcasing the best photographs from throughout his career.
Cancellara is one of the greatest cyclists of the last decade - he conquered the hearts of many cycle fans around the world. 2016, his last year as a professional cyclist, has seen him win gold in the Olympic men's individual time trial and, such is his status in world cycling, the Tour de France was rerouted in his honour athrough his home town in Switzerland.
Featuring 20 key career moments, chosen and described by Fabian, this is a very personal and highly illuminating book.
This is the official 'goodbye' to his fans and celebrate the key moments of his marvellous career.
Accompanying the Channel 4 series, A Baker's Life contains 100 of Paul Hollywood's very best baking recipes, which have been finessed over decades spent as a baker.
Each chapter of A Baker's Life is filled with bakes that represent a different decade - learning the basics at his father's bakery; honing his pastry skills in the finest hotels; discovering the bold flavours of the Middle East while working in Cyprus; and finding fame with the phenomenally popular Great British Bake Off television series.
Thanks to this book (and its clear step-by-step instructions), recipes that Paul has spent years perfecting can be recreated at home. Favourites include garlic baguettes; feta and chive bread; chorizo and chilli Scotch eggs; mum's ginger biscuits; double chocolate Danish twists; and hazelnut cappuccino cake.
With photographs from personal family albums, plus many professional insights into and anecdotes that reveal what makes a great baker, A Baker's Life will show you how to bring the baking skills Paul has learnt over a lifetime into your own home kitchen.
Once upon a time football was run by modest local businessmen. Today it is the plaything of billionaire oligarchs, staggeringly wealthy from oil and gas, from royalty, or from murkier sources. But who are these new masters of the universe? Where did all their money come from? And what do they want with our beautiful game?
In The Billionaires Club James Montague delves deeper than anyone else has dared, to tell this story for the first time. It is part history of club ownership, part in-depth investigation into the money and influence that connects the super-rich around the globe, and part travel book as he crosses national boundaries in an attempt to reveal the real force behind modern-day football.
Whilst almost always cloaked in secrecy, the billionaire owner has to raise his head above the bunker when it comes to football ownership - a rare Achilles heel that allows access to worlds normally off limits for journalists and outsiders. And so Montague criss-crosses the world - from Dhaka to Doha, from China to Crewe, from St Louis to London, from Bangkok to Belgium - to profile this new elite, their network of money and their influence that defies geographic boundaries.
At its heart The Billionaires Club is a football book, about some of the biggest clubs in the world. But it is also about something bigger: the world around us, the global economy, where the world is headed and how football has become an essential cog in this machine
Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant book.
He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob.
With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.
Explores Britain's culinary history, offering recipes from the medieval period up to the modern age, including powdered duck, tipsy cake, and mock turtle soup.
Fruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains. But why are we still a nation that thinks it's a bit racy to slice a banana onto our cornflakes in the morning? A 'piece of fruit' in a lunch box, on the breakfast table or at the end of a meal is all very well, but fruit is so much more exciting than this, and we don't eat nearly enough of the stuff. Perhaps this is because we don't always understand how to use it in our cooking, or how to choose the best fruit for the season.
Hugh sets out to address this head on. With 180 delicious recipes, River Cottage Fruit Every Day! will show you how to enjoy a broader eating experience and make fruit easy, fun and irresistible. You'll find recipes for all the wonderful seasonal fruit that grows in this country, and learn how to make the most of fruit from other parts of the world. Recipes include marinated lamb and fig kebabs; barbecued pork chops with peaches and sage; venison stew with damsons; and parsnip and apple cakes. There are also fresh and zingy salads as well as gorgeous cakes, tarts, pies, crumbles and puddings.
With glorious photography from Simon Wheeler, this book will bring amazing new fruity vitality and flavour to your food.
The James Beard Award-winning author of The Story of Salt and his daughter describe their family tradition of preparing cuisines from randomly selected world regions, sharing 52 weeks of culturally inspired recipes complemented by respective cooking techniques. 40,000 first printing.
A groundbreaking book from one of the world's most celebrated animal scientists that will revolutionise our understanding of how animals think and feel
Intended for the fans of Anthony Bourdain, this is a collection of his journalism. Containing stories from his worldwide misadventures, it talks about scrounging for eel in the backstreets of Hanoi, the unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, and confessing to lobster-killing guilt.
