En Cyclo Pedia
By Johan Tell
In En Cyclo Pedia Johan Tell - award-winning Swedish writer and cycling obsessive - uncovers the very soul of cycling, exploring and explaining the many and varied stories that form the basis of cycling culture. Beautifully illustrated, with hundreds of entries ranging from Tour de France stages to illegal Alley Cat races, and cult heroes to cycling slang, Tell provides a personal insight into this complex world that only a cycling junkie can. From a pilgrimage to the Bianchi factory in Milan to scouring the streets of New York for the origins of the fixie, via the bicycle cafés of Barcelona and the cobblestones of Flanders, En Cyclo Pedia is a complete A to Z guide to the unique, indescribable character of global bike culture.Entries include:- Alley Cat Race- Bianchi- BMX- Brooks- Cafés- Campagnolo- Carbon Fibre- Drag- Environment- Films- Fixie- Grand Tours- Hand-built- Hipster- Lycra- Mountains- Nutrition- Oudenaarde- Paris-Roubaix- Quicksilver- Rouleur- Scalatore- Shaved Legs- Style- Tattoos- Ultracycling- Velodrome- XC- Zedler...and many more
Experimental Cocktail Club
Treat your taste buds to this collection of very special cocktail recipes that take inspiration from classic American and French cocktails - served with the unmistakeable Experimental Cocktail Club flair and style. Recipes include Stockholm Syndrome (Ketel 1 vodka infused with cumin & dill, Linie aquavit, lemon juice, simple syrup, pink Himalayan salt and Peychauds bitters) and Tete de Mule (or 'Kind of Stubborn', a salty cocktail containing Don Fulano Blanco, orange juice, tomato juice, agave syrup and topped with ginger beer) - as well as their take on classic cocktails such as Negroni, Margarita, Moscow Mule and Stawberry Daiquiri.
By Da-Hae West
There's a great buzz around Korean food right now, and it's no surprise given the robust, addictive flavours of the cuisine. With more than 100 recipes, this book offers a great introduction, making Korean cooking easy for any cook. From Korean store-cupboard essentials and classics such as kimchi, japchae (stir-fried Royal noodles), bibimbap (Korean mixed rice) and mandu (dumplings), through to modern Korean recipes including the irresistible Bulgogi Burger, sticky spare ribs and the ultimate Korean Fried Chicken, this book is packed with inventive, delicious recipes that will open your eyes to how great modern Korean food is.
Eat Shop Save
By Dale Pinnock
**THE OFFICIAL BESTSELLER**Television tie-in Eat Shop Save contains over 80 recipes to restore sanity to the challenges of family cooking.Focusing on the time-poor in particular, these delicious meals will put a smile on the fussiest of eaters and entice families with chapters such as: Quick After Work Suppers, Favourites with a Facelift and Something Sweet (but good for you).Food is just the beginning. Using smart shopping and meal planning as a basis, you'll find tips to get organised, save money and free up precious time. - Weekly meal planners in each chapter help you save money- Make your own quicker, healthier 'takeaways'- Hide vegetables for fussy eaters- Become a smart shopper- Upcycle leftover ingredients - Give classic dishes a facelift
evo: Aston Martin
A stunning celebration of Aston Martin's iconic cars, from the early models and legendary James Bond cars, to the very latest machines - with incredible photography throughout.The experts at evo magazine look back at Aston Martin's glorious history, with first-hand, behind-the-wheel reports, technical information and performance stats. From the earliest surviving models to the latest machines, the greatest Astons of all time are tried and tested, accompanied by jaw-dropping photography from the world-renowned evo photographers.Special features explore the stories behind the famous James Bond cars, from Goldfinger DB5 to Spectre DB10, as well as the story of Aston on track, from early racing prototypes to Le Mans glory. An in-depth study of a motoring icon, evo: Aston Martin is a roll call of motoring excellence and a must-have for all petrolheads.
By Michael Schuster
An authoritative and inspirational winetasting course, from one of the world's leading wine educators. 'Explains the mechanics of taste and tasting better than any book I've seen.' - Richard Ehrlich, Independent on Sunday Learn how to taste wine, with one of the world's leading wine educators. This book offers a particularly clear and precise means of teaching yourself how to taste and how to get more out of your wine, whatever your level. All the major grape varieties are explored, and their key characteristics in different regions. Ten practical tastings then cover core tasting techniques. Do you want to explore Dry Whites, for example, looking at 'Old World' versus 'New World' Sauvignon Blancs? Or investigate 'terroir' in a range of Bordeaux wines? Additional information on subjects such as Wines and Age and the impact of climate change complete the picture, making this book a powerful tool for understanding and appreciating wine at all levels.
Eric Lanlard's Afternoon Tea
By Eric Lanlard
Master pâtissier and baker to the stars Eric Lanlard returns with a gorgeous new book crammed with deliciously achievable recipes for the perfect afternoon tea.With 90 recipes for sweet and savoury treats, this book contains all the cakes, pastries, tarts and biscuits you could wish for, from Gruyère Eclairs to Pistachio and Rosewater Scones. In addition, menu ideas offer the perfect combination of flavours for your afternoon tea.Whether you're throwing a lavish tea party or simply looking for that perfect Coffee Cake recipe, this is the must-have afternoon tea cookbook.
By Da-Hae West
There's a great buzz around Korean food right now, as more and more people experience the fantastic, robust flavours of both classic Korean cooking and the Ameri-Korean strand that has developed from it. There are no better authors than Da-Hae and Gareth West to introduce this flavoursome cuisine - Da-Hae uses her Korean background to explain the details of traditional recipes, and Gareth shows how Korean and Western flavours can be fused together to create really delicious combinations.From a run-down on the basics of Korean cooking, including now readily available sauces, pastes and other ingredients, through chapters on kimchi and the etiquette of the famous Korean BBQ, to recipes for everything from the irresistible Bulgogi Burger and spicy, sticky spare ribs to Panjeon (seafood pancakes) and corn on the cob with kimchi butter, this book is packed with inventive, delicious recipes that will open your eyes to how great modern Korean food is.
Eat More Veg
By Arthur Potts Dawson
The new paperback edition of the acclaimed vegetable cookbook Eat Your Veg. This isn't a vegetarian cookbook. It's a way of life that celebrates vegetables and puts them at the centre of the plate. Eat More Veg presents a mix of classics, basics, simple food and show-off dishes that make the most of what's in season. Whether you receive organic food box deliveries, go to farmer's markets or raid what's on special offer at the supermarket, you'll be able to enjoy more veg, every day. With suggestions for your store cupboard and advice on what to eat when, and an incredible variety of vegetables and recipes, we've got all the inspiration you'll need - from beetroot soup with cumin and coriander to butternut ravioli with brown butter, and from gratin dauphinoise to asparagus salad with peas, broad beans and mint - all arranged by vegetable in an easy-to-use format.
Earth Then & Now (PB)
By Fred Pearce
Earth Then and Now records the dramatic way in which our planet has changed in just the past one hundred years. It draws on the combined photographic archives of print, picture, and space agencies to create a powerful collection of images. Each pair of photographs has been selected to tell a compelling story - of a melting glacier, an expanding desert, an ever-rising cityscape or a natural disaster - presenting a stark visual comparison. On one page, we are shown a part of the world as it was, five, ten, twenty, fifty or even more than one hundred years ago. On the facing page, we have the same place as it looks today. Concise captions explain the facts and then leave us to draw our own conclusions about the Earth Then and Now and about the Earth to come.