{"title":"Food \u0026 Drink Books","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBrowse and shop books about food and drink, including cookery, recipes and dieting at Shulph Ink. 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With a new style and a simple, handy ring-bound format, as well as gorgeous Nom stickers and tear-out pages for shopping lists, this planner is easily adaptable to your personal slimming guidelines.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIncludes 26 recipes\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe twenty-six exclusive Pinch of Nom Everyday Light recipes are all under 400 calories - and they are all delicious, packed with flavour and designed to keep you full and satisfied. There is so much room to plan and celebrate your achievements. Beautifully designed and illustrated with line drawings and motivational tips, the diet diary-style planner doesn't have any photos of the recipes - you can find them on the Pinch of Nom website - which gives you more pages for writing up your goals and food plans.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStay motivated and organized\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhether you want to keep track of calories, jot down your shopping lists, record healthy treats or celebrate key achievements, this book is designed to help you stay organized and motivated. The Pinch of Nom food blog, created by Kate Allinson and Kay Featherstone, has a hugely engaged online following and has helped thousands of people to lose weight and cook incredibly delicious and varied recipes. Packed with advice for keeping to your goals and stories from community members, the Pinch of Nom Food Planner: Everyday Light is the perfect tool for your weight-loss journey.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLength\u003c\/strong\u003e\u003cspan\u003e: 208 pages\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRelease date\u003c\/strong\u003e\u003cspan\u003e: 3 September 2020\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePublisher\u003c\/strong\u003e\u003cspan\u003e: Bluebird\u003c\/span\u003e\u003c\/p\u003e","brand":"Kate Allinson \u0026 Kay Featherstone \u0026 Laura Davis","offers":[{"title":"Hardback","offer_id":44099454468346,"sku":"9781529026443","price":12.33,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/4297\/2845\/products\/pon-everyday-light-planner.jpg?v=1608831874"},{"product_id":"cook-the-mountain-the-nature-around-you","title":"Cook the Mountain: The Nature Around You","description":"\u003cp\u003e\n \u003cstrong\u003eFormat\u003c\/strong\u003e: Hardback\u003cbr\u003e\n \u003cstrong\u003eLength\u003c\/strong\u003e: 560 pages\u003cbr\u003e\n \u003cstrong\u003ePublication date\u003c\/strong\u003e: 29 October 2020\u003cbr\u003e\n \u003cstrong\u003ePublisher\u003c\/strong\u003e: Prestel\u003cbr\u003e\n \u003c\/p\u003e\n \u003cp\u003eExplore the hyperlocal approach of acclaimed chef Norbert Niederkofler, from his home in South Tyrol in the Italian Alps to the world and back.\u003c\/p\u003e\n \u003cp\u003e\n \u003cstrong\u003eWeight\u003c\/strong\u003e: 4172g\n \u003cbr\u003e\u003cstrong\u003eDimension\u003c\/strong\u003e: 333 x 380 x 83 (mm)\n \u003cbr\u003e\u003cstrong\u003eISBN-13\u003c\/strong\u003e: 9783791387161\n \n \u003c\/p\u003e","brand":"Norbert Niederkofler","offers":[{"title":"Hardback","offer_id":44101476516090,"sku":"9783791387161","price":60.69,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/4297\/2845\/products\/2436f4d087c88b17bcc5a9757c9f271b.jpg?v=1620292329"},{"product_id":"commando-dad-the-cookbook-easy-recipes-for-busy-dads","title":"Commando Dad: The Cookbook: Easy Recipes for Busy Dads","description":"\u003cp\u003e\n \u003cstrong\u003eFormat\u003c\/strong\u003e: Paperback \/ softback\u003cbr\u003e\n \u003cstrong\u003eLength\u003c\/strong\u003e: 224 pages\u003cbr\u003e\n \u003cstrong\u003ePublication date\u003c\/strong\u003e: 03 September 2020\u003cbr\u003e\n \u003cstrong\u003ePublisher\u003c\/strong\u003e: Summersdale Publishers\u003cbr\u003e\n \u003c\/p\u003e\n \u003cp\u003eSwapping his beret for a chef's hat, Neil Sinclair, author of the bestselling Commando Dad: Basic Training, is back. 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With recipes ranging from venison burgers and bitter chocolate and chestnut truffle cake in the winter months to beetroot tarte tatins, crayfish popcorn, and even apricot and thyme soda in the summer, each dish is accompanied by Madalene's own stunning food photography. 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This book goes beyond the realm of haute cuisine, exploring a wide range of times and places, from the snail hunting in Burgundy to the beermakers in Paris who gave us leavened bread, and from the cheese appreciation in Roman Gaul to the bread debates in the Middle Ages. French cuisine has always been characterized by the presence of bread, wine, and cheese, but Savoir-Faire reveals that it also encompasses chestnuts, couscous, and oysters. The book examines French food in literature and film, explores the influence of France's overseas territories on the current shape of French cuisine, and includes historical recipes that readers can recreate at home.\u003cbr\u003e\u003cbr\u003eFrench cuisine has a rich and diverse history, influenced by various factors throughout its development. From the ancient Romans to the modern-day, France has been a hub of culinary innovation and experimentation. 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This led to the development of fast food and convenience food, which were popular with the working class.\u003cbr\u003e\u003cbr\u003eHowever, French cuisine was not immune to the influence of other cultures. In the 20th century, French cuisine was influenced by a variety of cuisines, including Italian, Chinese, and Japanese. This led to the development of new dishes and techniques, such as the use of foie gras, truffles, and sushi.\u003cbr\u003e\u003cbr\u003eToday, French cuisine is considered one of the most sophisticated and refined in the world. It is known for its use of fresh and high-quality ingredients, its attention to detail, and its emphasis on flavor and texture. French cuisine is also known for its many regional variations, each with its own unique flavors and traditions.\u003cbr\u003e\u003cbr\u003eOne of the most famous French dishes is the \"coq au vin,\" a chicken dish that is made with red wine, lardons, and mushrooms. This dish is believed to have been invented in the 13th century and is still popular today. Another famous dish is the \"bouillabaisse,\" a seafood soup that is made with a variety of fish, shellfish, and vegetables. This dish is believed to have been invented in the 17th century and is still popular in France and around the world.\u003cbr\u003e\u003cbr\u003eFrench cuisine is also known for its many pastries and desserts, such as the \"macaron,\" a delicate and colorful macaroon that is made with almond flour, egg whites, and sugar. Another famous dessert is the \"crème brûlée,\" a custard that is topped with a caramelized sugar crust.\u003cbr\u003e\u003cbr\u003eIn addition to its cuisine, French cuisine is also known for its wine and cheese. France is one of the world's largest producers of wine, and it is known for its many different grape varieties and styles. 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Catherine Emily Callbeck Dalgairns was born in 1788 and lived in Prince Edward Island for twenty-two years. Mary Williamson reclaims Dalgairns and her book's Canadian roots, offering insights into the world of early nineteenth-century publishing and updating Dalgairns' recipes for the modern kitchen. \u003c\/blockquote\u003e\u003cp\u003e \u003cstrong\u003eFormat\u003c\/strong\u003e: Hardback\u003cbr\u003e \u003cstrong\u003eLength\u003c\/strong\u003e: 608 pages\u003cbr\u003e \u003cstrong\u003ePublication date\u003c\/strong\u003e: 15 March 2021\u003cbr\u003e \u003cstrong\u003ePublisher\u003c\/strong\u003e: McGill-Queen's University Press\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cbr\u003eWhen The Practice of Cookery first graced the Edinburgh and London editions in 1829, reviewers hailed it as one of the finest cookbooks available. The book stood out not only for its entirely original content but also for its wide culinary influences, drawing recipes from British North America, the United States, England, Scotland, France, and India. Catherine Emily Callbeck Dalgairns was born in 1788. Though her contemporaries recognized her as a Scottish author, she spent her early years in Prince Edward Island. Charlottetown was her home for much longer than the twelve years she spent in London or her mere six years of residency in Dundee, Scotland, by the time of the cookbooks debut. In Mrs. Dalgairns's Kitchen, Mary Williamson reclaims Dalgairns and her book's Canadian roots. During her youth, the popular cookbook author would have encountered Acadian, Mi kmaq, and Scottish Highlands foods and cooking methods. Her mother hailed from Boston, inspiring the cookbook's numerous American recipes; Dalgairns's brothers-in-law resided in India, reflected in the chapter dedicated to curry recipes. Williamson consults the publisher's surviving archives to offer insights into the world of early nineteenth-century publishing, while Elizabeth Baird updates Dalgairns's recipes for the modern kitchen. 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This groundbreaking new book delves into the underlying reasons why the culinary combinations we cherish work harmoniously together, such as the delightful pairing of strawberries and chocolate. But that's just the beginning! Foodpairing unveils a vast array of delectable pairings that will revolutionize the way we savor food, offering a staggering ten times more combinations than any other book on flavor. Moreover, it provides a comprehensive explanation of the science behind flavors, empowering readers to understand the intricate interplay of taste and aroma. As a must-have reference for anyone passionate about culinary excellence, Foodpairing will quickly emerge as an instant classic, offering invaluable insights and inspiration for anyone seeking to elevate their dining experience.\u003cbr\u003e\u003cbr\u003eContributors to this extraordinary work include renowned chefs and culinary experts from around the globe. Astrid Gutsche and Gaston Acurio, hailing from Peru, bring their expertise and passion for Peruvian cuisine to the table. Andoni Luiz Aduriz, from Mugaritz in Spain, showcases his exceptional skills in molecular gastronomy. Heston Blumenthal, the acclaimed chef behind The Fat Duck in the UK, contributes his culinary wisdom and innovative techniques. Tony Conigliaro, from DrinksFactory in the UK, shares his insights into crafting exceptional cocktails. Sang Hoon Degeimbre, from L'Air du Temps in Belgium, showcases his mastery of French cuisine. Jason Howard, known for his #50YearsBim initiative, contributes his unique perspective and culinary experiences from the UK and the Caribbean. Mingoo Kang, from Mingles in Korea, brings a fresh and innovative approach to Korean cuisine. Jane Lopes and Ben Shewry, from Attica in Australia, showcase their exceptional culinary skills and creativity. Virgilio Martinez, from Central in Peru, showcases his expertise in Peruvian cuisine. Dominique Persoone, from The Chocolate Line in Belgium, brings his passion for chocolate and culinary innovation. Karlos Ponte, from Taller in Venezuela and Denmark, showcases his culinary skills and creativity. Joan Roce, from El Celler de Can Roca in Spain, brings his exceptional culinary expertise and dedication to traditional Spanish cuisine. Dan Barber, from Blue Hill at Stone Barns in the USA, showcases his commitment to sustainable and farm-to-table dining. Kobus van der Merwe, from Wolfgat in South Africa, showcases his culinary skills and dedication to sustainable cuisine.\u003cbr\u003e\u003cbr\u003eIn conclusion, Foodpairing is a groundbreaking culinary masterpiece that will transform the way we perceive and enjoy food. With its vast array of delicious pairings, comprehensive explanation of flavor science, and contributions from some of the world's most renowned chefs, this book is a must-have for anyone passionate about culinary excellence. 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They are an excellent source of vitamins C, K, and B6, low in calories, cholesterol, and carbs, and high in antioxidants. \u003c\/blockquote\u003e\u003cp\u003e\\n \u003cstrong\u003eFormat\u003c\/strong\u003e: Hardback\u003cbr\u003e\\n \u003cstrong\u003eLength\u003c\/strong\u003e: 112 pages\u003cbr\u003e\\n \u003cstrong\u003ePublication date\u003c\/strong\u003e: 01 October 2020\u003cbr\u003e\\n \u003cstrong\u003ePublisher\u003c\/strong\u003e: HarperCollins Publishers\u003cbr\u003e\\n \u003c\/p\u003e \u003cp\u003e\u003cbr\u003eSprouts have undergone a remarkable transformation, emerging as a culinary sensation that transcends the festive season. While some may argue they never truly disappeared, others express a longing for their return. These tiny vegetables, packed with an abundance of vitamins C, K, and B6, offer a remarkable combination of low calories, cholesterol, and carbohydrates, while boasting high levels of antioxidants. 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Your taste buds will thank you for it!\u003c\/p\u003e\u003cp\u003e\\n \u003cstrong\u003eWeight\u003c\/strong\u003e: 404g\\n \u003cbr\u003e\u003cstrong\u003eDimension\u003c\/strong\u003e: 177 x 196 x 17 (mm)\\n \u003cbr\u003e\u003cstrong\u003eISBN-13\u003c\/strong\u003e: 9780008402792\\n \\n \u003c\/p\u003e","brand":"Heather Thomas","offers":[{"title":"Hardback","offer_id":44097984561402,"sku":"9780008402792","price":9.27,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/4297\/2845\/products\/ad31edaa88425e07b8b3e47828c8a3f3.jpg?v=1620914817"},{"product_id":"mighty-bean-100-easy-recipes-that-are-good-for-your-health-the-world-and-your-budget","title":"Mighty Bean: 100 Easy Recipes That Are Good for Your Health, the World, and Your Budget","description":"\u003cp\u003e\u003c\/p\u003e\u003cblockquote\u003e\n\u003cbr\u003eBeans are an affordable, high-value protein source with a long shelf life. They are versatile and can be used in stews or salads. The Mighty Bean, written by cookbook author Judith Choate, provides a collection of recipes to showcase these plant-based powerhouses, including vegetarian, vegan, and meat-friendly options. \u003c\/blockquote\u003e\u003cp\u003e \u003cstrong\u003eFormat\u003c\/strong\u003e: Paperback \/ softback\u003cbr\u003e \u003cstrong\u003eLength\u003c\/strong\u003e: 240 pages\u003cbr\u003e \u003cstrong\u003ePublication date\u003c\/strong\u003e: 02 March 2021\u003cbr\u003e \u003cstrong\u003ePublisher\u003c\/strong\u003e: WW Norton \u0026amp; Co\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cbr\u003eBeans, the epitome of affordability, are a treasure trove of high-value protein, boasting an impressive shelf life. These versatile culinary gems find their perfect harmony in both hearty stews and refreshing salads, making them a staple for any meal. However, it's their newfound significance as sustainability heroes that truly sets them apart. Once overlooked by Whole30 and Plant Paradox dieters, legumes have been rediscovered by home cooks across the globe. From the familiar classics like black and pinto to the heirloom varieties like Appaloosa and Dapple Greys, The Mighty Bean, penned by renowned cookbook author Judith Choate, presents an endless array of recipes to celebrate these plant-based powerhouses.\u003cbr\u003e\u003cbr\u003eThe Mighty Bean caters to a wide range of dietary preferences, including vegetarian, vegan, and meat-friendly options. It encourages a fresh perspective on legumes, inviting you to enjoy them as delectable appetizers like Spicy Bean Dip, savor nourishing mains like Ayocote Negro Chili, and indulge in delightful desserts like Red Bean Cake. Regardless of the dish or the time of day, the versatility of beans is undeniable, and their vibrant color photography makes them truly irresistible.\u003cbr\u003e\u003cbr\u003eSo, whether you're a seasoned chef or a novice cook, embrace the mighty bean and unlock a world of delicious possibilities. 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