The Gannet's Gastronomic Miscellany
By Killian Fox
'This book is the product of a ludicrously obsessive and greedy mind - it is therefore an utter joy.' - JAY RAYNER 'Your consummate culinary guide' - THE GUARDIAN 'A vital work from a keen mind full to brimming with wonderful thoughts and ideas.' - JEREMY LEE 'The most original, entertaining and downright fascinating book.' - DAVE BROOM 'Exercise caution before you buy this book. In fact, be careful about even flipping it open. You think Instagram is addictive? Ha. This book is as essential and educational as it is delightful and weird, and I need someone to come rescue me immediately because I cannot seem to put the damn thing down.' - JEFF GORDINIER, FOOD & DRINKS EDITOR, ESQUIRE MAGAZINE 'Perfect for the culinarily curious.' - DIANA HENRY gannetnoun1. a large seabird with mainly white plumage, which catches fish by plunging into the water.2. British informal, a greedy person.The Gannet's Gastronomic Miscellany goes beyond the usual food fixations. Presented in a fresh, visually inventive style, it will appeal to anyone with a passing interest in food - which, in this gastronomy-obsessed age, is pretty much all of us.In this compendious hotpot of a book you'll find a guide to creating a hit food profile on Instagram, a cross-section of a tiffin box, an explainer on craft beer, the origin story of Chicken Marengo, a list of millennia-old products that are still edible today (should you be brave enough to try Irish bog butter or Ancient Egyptian honey) and many more delightful nuggets of information.
The Grafter's Handbook
By Steve Bradley, R. J. Garner
R. J. Garner's The Grafter's Handbook is the classic reference book on plant propagation by grafting and has now been revised and updated for a new generation by respected horticulturalist, Steven Bradley. Everything the dedicated amateur, student and professional horticulturalist wants to know about grafting is here, clearly written in a concise and straightforward style. Chapters include Compatibility & Cambial Contact, Rootstocks & their Propagation, Tools & Accessories, Methods of Grafting and Grafting Established Trees.
By Flora Shedden
A gathering is an easy way of cooking and hosting. It means no pressure, no code of conduct, and everyone - cook included - can actually enjoy themselves. This collection is a mixture of modern dishes, staple snacks, salads and sides, interesting bakes, and puddings perfect to end a feast with. Nothing overly fussy or complicated, just tasty, pretty plates of food.Choose from the chapters led by occasion or pick and choose from dishes such as Sloe Gin Braised Venison, Cocoa Nib Brownies and Redcurrant Pavlovas to put on a spread. There are menu ideas to show you how.CONTENTSMornings Quick & Slow | Menu idea: Autumnal brunchSmall Plates | Menu idea: Spring lunchFood to Fling Together | Menu idea: Riverside picnicFood to Take your Time About | Menu idea: Wandering weekendsEverything Baked | Menu idea: Summer garden partyDrinks & Other Things to Celebrate with | Menu idea: Winter partySweet Plates & Puds | Menu idea: Presents
'If food is the new rock 'n' roll, this recipe book is Sgt. Pepper's.' - Heston Blumenthal.Featuring recipes from the UK's best restaurants, plus tips and techniques from the country's top chefs, GQ Eats is an indispensable guide for enthusiastic home cooks, sophisticated diners and good-food fanatics. This is the best of British food for men who want to cook and for women who want to know what to feed them. With contributions from leading chefs and food writers including: Jason Atherton; Raymond Blanc; Heston Blumenthal; Fergus Henderson; Giorgio Locatelli; Yotam Ottolenghi; Oliver Peyton; Gordon Ramsay; Mark Hix; Michel Roux Jnr; Marcus Wareing and Bryn Williams.The recipes provide inspiration for any occasion, from brilliant breakfasts to food for a Boys' Night In (Daniel Boulud's Coq au Vin), Michelin-star Meals such as Giorgio Locatelli's Tomato and Chilli Pasta with Prawns and Gordon Ramsay's Honey and Cider Roast Leg of Lamb, and rock 'n' roll Roasts - from Pitt Cue's Pulled Pork to Mark Hix's Roast Chicken. Remember to save room for alfresco feasts, delectable desserts and killer cocktails.Accompanied by images from brilliant photographers Romas Ford and Tom Schierlitz, GQ has created a cutting-edge compendium of recipes to cook again and again.
Gizzi's Season's Eatings
By Gizzi Erskine
No one loves a get-together more than Gizzi, so in her latest book she shows you how to create delicious, crowd-pleasing fare for every occasion. Christmas dinner with all the trimmings, a New Year's brunch or a frightful feast for Halloween: whatever the occasion, you will find something special to share with the ones you love. Recipes include Boxing Day turkey mole enchiladas, Bonfire night sausage casserole, Thanksgiving clambake and Dense chocolate Christmas cake.Praise for the bestselling Gizzi's Healthy Appetite:'A great collection of food you'll really want to eat' - Tom Kerridge'The Korean fried chicken is our go-to indulgence... there's no excuse for such dishes not to feature regularly in your midweek menu' - Stylist'A seriously smart foodie authority' - GQ
Gin: The Manual
By Dave Broom
'You could not write a more sophisticated book or pack more detail onto each page...it is rocket science impressive'Huffington PostIn recent years, gin has shed its old-fashioned image and been reborn as a hot and hip spirit. The number of brands grows every day and bartenders - and consumers - are now beginning to re-examine gin as a quality base spirit for drinks both simple and complex.Now, with more brands available than ever before, it is the time to set out what makes gin special, what its flavours are and how to get the most out of the brands you buy. With this book as your guide, discover:How gin is madeWhat a botanical is and how they impact a gin's flavourWhat the difference between Dutch, London, Scottish, Spanish and American gins isHow you drink them to maximise your pleasureWhether there is life beyond the gin & tonic (yes!)The body of the book covers 120 gins which Dave has tested four ways - with tonic, with lemonade, in a negroni and in a martini - and then scored. In addition, each gin is categorised according to an ingenious flavour camp system, which highlights its core properties and allows you to understand how you can best drink it, and therefore enjoy it.
Gizzi's Healthy Appetite
By Gizzi Erskine
Food writer, pop-up restaurateur and phenomenal chef Gizzi Erskine presents over 100 classic dishes from...Roast chicken to Chocolate orange truffle cakeSlow-braised lamb shoulder with lemon & orzo to Thai sweetcorn frittersCheddar, onion & potato hand pie to Mini doughnuts with blackcurrant sauceBrined spiced turkey to Gingered bread sauceSpaghetti with sausage & porcini mushrooms to Chorizo sausage rollsApple fritters to Sticky banoffee pudding
By Heidi Howcroft, Marianne Majerus
Winner of the Garden Media Guild Book Photographer of the Year 2015'This book will inspire readers to envision what is possible even in the smallest, most improbable spaces'.Publishers Weekly'Just looking at Marianne's stunning photographs made me want to go outside and start re-thinking my plot....I defy any reader not to find a style they can feel comfortable with in this book, there are plenty of ideas which can be adopted, even for the most difficult location'.Reckless GardenerThere is no one way to design a garden. The variations and breadth of possibilities are astonishing but it is the choices of the individual that make the world of gardens so exciting. Creating a garden is part common sense and part instinct but we all need inspiration to help us realize the garden we want. Garden Design: A Book of Ideas is the must-have visual reference for garden owners, architects and designers. With over 600 images by award-winning photographer Marianne Majerus and incisive advice from garden designer and best-selling writer Heidi Howcroft, this book takes the reader from getting the concept right to choosing the perfect finishing touches for your outdoor space. The gardens featured are large and small, urban and rural in a wide range of styles from contemporary to classical to naturalistic. Every aspect of designing a garden is explored, from assessing your plot and soil to choosing a style as your inspiration, selecting the right components (be they hard landscaping, boundaries or plants) and tackling more challenging spaces.
The anticipated follow-up to GQ Eats, this ultimate drinks book features creations from bar legends such as Salvatore Calabrese as well as innovative mixes from new talent from the UK's best bars. As well as over 120 recipes for classic and cutting-edge cocktails, you will also find inside tips such as which are the best brands to use for the perfect G+T. A special section on hardware covers the glasses to use and the shakers that are worth spending money on.
Ginger Pig Farmhouse Cook Book
By Fran Warde, Tim Wilson
The highly successful Ginger Pig brand is a byword for high-quality meat and meat cookery. In their second book, Ginger Pig owner Tim Wilson and Fran Warde share recipes from the Ginger Pig farmhouse kitchen table. From how to cure meat to making preserves, from the perfect roast to accompaniments from the kitchen garden and even food from the wild, this collection encompasses all the wonderfully robust flavours and dishes that one would expect to enjoy around a well-worn kitchen table. Organised according to type of food - Patés and Terrines, Casseroles and Stews, Pies, Roasts, Preserves and so on - the book focuses on the superb meat cooking for which The Ginger Pig is renowned. With recipes ranging from Home-cured Ham with and Orange and Mustard Glaze and Pot-roast Chicken to Duck Rillettes, Spiced Damsons and Orchard Pear and Almond Bake, the book is also full of personal stories, offering a lovely insight into life on a working farm.
Ginger Pig Meat Book
By Fran Warde, Tim Wilson
Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.
The Gastropub Cookbook - Another Helping
By Diana Henry
Following the hugely successful Gastropub Cookbook, in The Gastropub Cookbook - Another Helping, Diana Henry has collected together 120 recipes from a new selection of Britain's most exciting gastropubs. In addition to the delicious recipes and specially commissioned photography, the book also includes an additional guide to more than 100 of the country's newest and best dining pubs, giving expert guidance on successful eating-out around Britain.
Great British Winter
By James Martin
In Great British Winter, James Martin - voted Britain's second favourite celebrity chef - serves up a feast of ideas for winter cooking. There are more than 100 easy recipes, including all our winter favourites plus everything you need for a traditional British Hallowe'en, Bonfire Night, Christmas and New Year. Easy-to-follow time plans for Christmas Day and New Year's Day will take the stress out of preparing meals for your family and friends.James includes chapters on all aspects of winter cooking, from classic British starters, main courses and puds to his favourite menus for Hallowe'en, Bonfire Night, Christmas Day and New Year's Day. There are lots of ideas for quick canapés for Christmas parties and tasty gifts to give over the festive season. James draws on his vast experience as a pastry chef to give you the quickest and easiest recipes for Christmas baking and to guide you through the trickiest techniques.
By Harry Baker
Produced in association with the Royal Horticultural Society, the titles in this series have become standard works of practical gardening reference. Each book is illustrated with easy-to-follow, step-by-step illustrations that clearly guide the reader through all the essential techniques of successful gardening. This manual supplies information on growing conventional and more exotic fruits, from soft, tree, and warm temperate fruits to nuts and currants.