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The Antarctic Book of Cooking and Cleaning

by Wendy Trusler & Carol Devine

This stunning chronicle of the first civilian Antarctic clean-up project, with contemporary and historic anecdotes and photographs, journal entries, and more than forty delicious recipes, is an intricately woven...


Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Desserts

by Karin Lazarus

“The Martha Stewart of weed baking” (New York magazine) offers a beautifully photographed, gourmet guide to baking with marijuana.

 

From her Sweet Mary Jane bakery in Boulder, Colorado, Karin Lazarus has...


The Ultimate Book of Barbecue

by Love Food Editors

Bring on the BBQ! Nothing can beat the smoky, char-grilled flavor of food cooked on a barbecue - and when it's combined with sitting out in the garden with family and friends and a cold drink then life can't...


The Book of Steak: Cooking for Carnivores

by Love Food Editors & Robin Donovan

What's your beef? No self-respecting carnivore can pass up the opportunity to enjoy that most mouth-watering of meats - steak. Whether you've decided to splurge on a fancy meal or are just craving some beef,...


Hot Coals: A User's Guide to Mastering Your Kamado Grill

by Jeroen Hazebroek & Leonard Elenbaas

Sear, smoke, grill, and roast: Learn the secrets of the kamado and become a grilling all-star. Forget gas, propane, and standard charcoal grills--once you go kamado, there's no going back. In Hot Coals, chefs...


Infuse: Oil, Spirit, Water

by Eric Prum & Josh Williams

From the authors of Shake: A New Perspective on Cocktails comes Infuse, a recipe book filled with fresh and flavorful oil, spirit, and water infusions.

Authors Eric Prum and Josh Williams’ passion for...


The Boozy Blender

by Bruce Weinstein & Mark Scarbrough

Blender + Ice + Booze = Party!

 

This whimsical salute to flavor and ice reinvents 60 classic cocktails. From simple to sophisticated, these blender drinks focus on fresh ingredients and are perfect for any...


Bourbon Empire: The Past and Future of America's Whiskey

by Reid Mitenbuler

How bourbon came to be, and why it’s experiencing such a revival today

 

Unraveling the many myths and misconceptions surrounding America’s most iconic spirit, Bourbon Empire traces a history that spans frontier...


Darjeeling: A History of the World's Greatest Tea

by Jeff Koehler

Darjeeling's tea bushes run across a mythical landscape steeped with the religious, the sacred, and the picturesque. Planted at high elevation in the heart of the Eastern Himalayas, in an area of northern India...


Mastering the Art of Vegan Cooking: Over 200 Delicious Recipes and Tips to Save You Money and Stock Your Pantry

by Annie Shannon & Dan Shannon

Annie and Dan Shannon, the authors of Betty Goes Vegan, are back. In their new book, they show readers how to cook creatively and thriftily with recipes, sidebars, and tips on stocking a pantry and using ingredients...


Lookbook Cookbook

by Jessica Milan

A Lookbook of Style, A Cookbook of Easy Recipes

Who says fashionistas can't enjoy delicious food? Jessica Milan, a model-turned-photographer and health-conscious foodie, brings you a lookbook of unique style...


The Joy of Writing a Great Cookbook

by Kim Yorio & Jamie Oliver

With more than 20 years in publicity under her belt, Kim Yorio has worked with the biggest names in the food world, including Julia Child, Jamie Oliver, Ina Garten and Rachael Ray, as well as esteemed brands...


The Everything Guide to Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home

by Steve Cylka

Try cooking under pressure!

Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum,"...


River Cottage Fruit Every Day!

by Hugh Fearnley-Whittingstall

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...


Mildreds: The Vegetarian Cookbook

by Mildreds Limited

An exciting new cookery book from the popular vegetarian restaurant, Mildreds: The Vegetarian Cookbook has something for everyone.

Whether you are a vegetarian, or are trying to cut down on your meat intake,...


Vanilla Black: Fresh Flavours for your Vegetarian Kitchen

by Andrew Dargue

'The food is creative, beautifully presented and exciting.' Guardian

'To us, the fact our cooking is vegetarian is incidental - we just like to eat good food. We love to reinvent classic dishes, create new flavour...


Straight Up Tasty: Meals, Memories, and Mouthfuls from My Travels

by Adam Richman

The much anticipated first cookbook from Adam Richman, the irrepressible host of Man vs Food and NBC’s Food Fighters, delivers what his fans have been waiting for: a heaping helping of over-the-top flavors...


Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen

by Jackie Garvin

From the kitchens of our grandmothers to present-day biscuit-only shops, this sweet and savory food has come a long way in American culture.

More than four hundred years ago, explorers of the New World carried...


School of Booze: An Insider's Guide to Libations, Tipples, and Brews

by Jane Peyton

“An intoxicating brew of drinking lore, boozy anecdotes and hop-driven history—this is the sort of school I wish I’d gone to.” —Adrian Tierney-Jones, author of 1001 Beers You Must Taste Before You Die...


Power Snacks: 50 Super Healthy Snacks

by Love Food Editors & Judith Wills

Tired of reaching for a chocolate bar or a bag of potato chips to fend off the cravings? Have you sat at your desk in the afternoon and thought 'I just haven't got the energy to keep going until 5.30 pm'? While...