The Golden Rules of Blogging
By Robin Houghton
Do you really need to post every day to make your blog a success? Is it true you should never steal stuff? Can anyone make money from a blog? Blogging hasn't been around forever, and yet any blogger will tell you there are rules of what to do, what not to do and the facts. But where did these rules come from? And should they be broken? Designed for bloggers of all levels of experience and illustrated with real-life Blogger Stories and examples, The Golden Rules of Blogging (and When to Break Them) will give you a fresh perspective on blogging from those who have learned the hard way.Out with the rules? You decide!
Giles The Collection 2015
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.
By Giana Ferguson, Giana Ferguson
Gubbeen is a 250-acre, traditional farm on the most south-westerly tip of Ireland and is renowned for its award-winning cheese (called Gubbeen) and its smoked meats. The Ferguson family produces more than 50 types of food from the farm and nothing is wasted so that the circle of life sustains the family whilst creating the highest quality products for speciality shops around the world. Gubbeen: The story of a working farm and its foods is an exceptional insight into the running of this traditional farm, and encompasses the four voices of the family who runs it Giana, Tom, Fingal and Clovisse and what they do. Tom has worked the land all his life, following the old farming ways of his forbearers; Giana controls the dairy as well as keeping a keen eye on the poultry; their son Fingal uses the pigs to make bacon and smoked goods from the Smokehouse (and has a side-line in creating beautiful knives for famous chefs); and their daughter Clovisse grows chemical-free vegetables, fruit, herbs and flowers in the Kitchen Garden. Recipes are included in every section to illustrate and celebrate the farm produce, resulting in a truly inspirational read. Try Spring Lamb, Butter Beans and Dulse from the Gubbeen kitchen, or prepare the sumptuous Roast Crown of Goose, inspired by the farmyard. Gubbeen is undoubtedly most renowned for its dairy and you can have a go at creating your own Home-made Farm Cheese, or using it in recipes such as Mattie s Cauliflower and Gubbeen Ravioli or try the gorgeously gooey Gubbeen Meltdown, Gubbeen cheese baked with garlic, rosemary and thyme and served with toasted sourdough.
A Good Yarn: 30 Timeless Hats, Scarves, Socks and Gloves
By Katherine Poulton
'I think we are all so increasingly obsessed and addicted to the new...that there's a danger of us forgetting to look back, appreciate and hold onto the amazing things, values, skills and traditions that previous generations and the past offer us. I'm really interested in marrying the old and the new...wearing a modern sleek designed hat, hand knitted old-school style in real wool!' - Lily Cole. These 30 projects are inspired by some of the most popular and fashionable accessories sold by the North Circular. Each project has clear instructions and beautiful photography. There is also advice on ethical buying and sourcing local, sustainable wool. Handmade doesn't have to mean compromising on style or quality.
GI & GL Counter
By Wynnie Chan
The ultimate guide to the nutritional content, including GI (Glycaemic Index) and GL (Glycaemic Load) ratings, of over 1,900 favourite foods and drinks - essential information for anyone who follows a low-GI diet or has special dietary needs, such as diabetes. At-a-glance tables also show fat, calories, protein, fibre and carbohydrate content.
Grow Your Own, Eat Your Own
By Bob Flowerdew
It is one thing to produce tomatoes or pumpkins - or any other fruit or vegetable for the table - as they come into season, but it becomes another when you realise that most crops in the garden arrive in gluts with no more to be had for another year unless you do something about it. This book shows you how to make the best use of your highly nutritious, home-grown produce. Bob begins in the garden, showing you how to achieve a more continuous crop as well as how to extend your harvest. He then steps into the kitchen to demonstrate the best way to preserve and cook your crop by bottling, drying, jamming and smoking it. He uses his intimate and comprehensive knowledge of each crop to advise you on how best to treat it and store it. Try making fruit leathers, which are great for kids; freeze your own apple juice so you can have it every day of the year; experiment with making liqueurs and wines; preserve nuts in chocolate, and many, many more ingenious ideas.
Greedy Girl's Diet Second Helpings!
By Nadia Sawalha
We've all been there: you start a diet with the best of intentions, but, after a busy day at work or a nightmare journey home, the thought of spending an age chopping vegetables for a salad or gloomily sipping a flavourless soup is just too much. Before you know it, you're reaching for the frozen pizza or dialling the number of your favourite takeaway. That's where Nadia comes in. In Greedy Girl's Diet, she proved that healthy food doesn't have to be dull and that you can still have treats without overindulging. Now she's back, with a host of family-friendly, healthy and nutritious recipes (including her famous desserts!) that can be prepared and on the table in no time. Greedy Girl's Diet: Second Helpings is full of delicious, diet-friendly dishes, with one chapter specialising in ten-minute meals, another for half-hour dinners - perfect for a weeknight - and a whole host of lunchbox suggestions. There's a section on guilt-free 'junk' food, a guide to making takeaway-style dishes without the calories, and even an emergency three-day detox for when you just have to fit into that dress.
The Gentle Art of Preserving
By Katie Caldesi, Giancarlo Caldesi, Katie Caldesi & Giancarlo Caldesi
Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chillies in Sri Lanka, and this book collects their favourite recipes and invaluable advice on equipment, timings and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing and pressure canning they combine traditional tried-and-tested methods with a thoroughly modern perspective.
Gluten allergies can be difficult to cope with, but a gluten-free diet need not be the end of tasty, nutritious food. This Mini book is packed with inspiring recipes for quick weeknight suppers, flexible lunch ideas, indulgent bakes and dinner party classics, as well as indispensable advice on substitutes and healthy eating tips to ensure you enjoy a rounded, gluten-free diet for all occasions.
By Gino D'Acampo
As people the world over know, pasta's huge variety of shapes, textures and flavours make it the perfect basis for every type of meal. In Gino's Pasta Gino D'Acampo, the master of modern Italian cooking, celebrates his homeland's most famous food export with an inspirational collection of 100 mouth-watering recipes that includes classics such as carbonara, puttanesca and ragu alla bologonese, as well as new twists on old favourites such as lasagne, macaroni and spaghetti vongole. Divided into six chapters - Fresh and Filled Pasta, Dried Pasta, Baked Pasta, Like Mama Used to Make, Pasta on the Go, and Pasta for those with Allergies - it includes everything from comforting baked pasta dishes, to spicy seafood and healthy vegetarian options, even desserts! Including an introduction by nutritionist Juliette Kellow explaining the many health benefits of pasta - it is a low-salt, low GI food - each recipe has been nutritionally analysed, demonstrating that pasta is not the fattening option it was once thought to be and can be enjoyed at every meal.
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.
Goose Fat and Garlic
By Jeanne Strang
With over 200 authentic recipes, including 20 new recipes, for local specialities such as creme de noix and the famous cassoulets, Goose Fat & Garlic presents the entire repertoire of dishes from South-West France. Strang takes us chapter-by-chapter through regional delicacies, starting with the basic soup and continuing through to the various meats, fruits, desserts and wines. 'Rich with anecdotes, legends, the stuff of real daily life in South-West France, Goose Fat & Garlic is the kind of book you'll carry right into the kitchen, focusing your energies on meaty daubes, hearty country soups, simple salads dressed with rich, local walnut oil. As you turn the pages you can almost smell the potatoes cooking away with the garlic and parsley, and hear the sizzle of the fire as the leg of lamb turns on the spit. Culling recipes from the baker's wife, the cafe owner, anyone who would listen, Jeanne Strang has produced a book with a ring of authenticity; a must for all cooks with a sense of curiosity and a dose of ambition.' Patricia Wells.
Greedy Girl's Diet
By Nadia Sawalha
Nadia Sawalha has always loved cooking, but until recently rarely ate her own food. Like a lot of women, whilst her family tucked in to delicious dishes, she nibbled on diet food. Later, ravenously hungry, she binged, somehow convincing herself that the calories didn't count if nobody saw her eating them. Two years ago, after decades of fluctuating weight, she decided enough was enough: * She wasn't going to start a new diet tomorrow. * She wasn't going to start a new diet ever again. * She was going to eat normal meals with her family and, most importantly, she was going to do so for the rest of her life. Since then, Nadia has lost and kept off 31/2 stone, by simply throwing away the diet books. Instead she shaved off the hidden calories, all without anyone noticing. A little less oil here, a different cut of meat there; brown rice instead of white, more herbs, spices and colour; and a dessert every day! The result is The Greedy Girl's Diet, which is packed with more than 100 delicious recipes, and Nadia's invaluable tips and advice on how to achieve a slim, fit and healthy body.
By Craig Shrives
Do you know how to use semicolons, where to put your apostrophes and when to use commas? Do you know the difference between affect and effect, if and whether, or who and whom? Do you know why this stuff matters? If you've reached a stage in your career or education where your writing needs to be high quality, Grammar for Grown-ups is a must for your top drawer. Vocational rather than academic, Grammar for Grown-ups is packed with real-life examples and keeps you engaged with a wealth of great quotations from Homer the Greek to Homer the Simpson. Straight talking and methodical, Craig Shrives draws on his years as an intelligence officer as well as over a decade spent compiling his popular grammar website to present a comprehensive but light-hearted and easily digestible grammar reference guide.
Getting Pregnant Faster New Edn
By Dr Marilyn Glenville PhD
As women, we spend most of our reproductive lives trying not to get pregnant and it can seem so unfair that when we want to have a baby it doesn't happen. From many years of helping couples to get pregnant, Dr Glenville knows that the best approach is a well-structured plan that is tailored to the individual, in order not to waste time. She advises on nutrition, lifestyle, medical issues, age, environmental and occupational hazards and emotional concerns that are relevant to you and your circumstances. Whether you have recently decided you want to have a baby, or have been trying for a while without success, this book can help you to boost your fertility and increase your chances of conceiving.
Food is central to the relaxed, social Greek way of life, and it reflects the warmth, generosity and hospitality of the locals. Bring Greece home with the tang of feta cheese, the sweetness of garlic and the tartness of lemons cooked through meat or slowly roasted potatoes covered in fresh green herbs. Abundant with mezze dishes, salads, seafood, meats, poultry and vegetables, this collection of traditional and contemporary dishes will have you celebrating life, the Greek way.
By Annie Bell
Gorgeous cakes are not the sole preserve of professional chefs. In this book you will find over 100 ideas for beautiful cakes, all of them easy to make at home without the need for fancy equipment or specialist skills. The choice includes cakes-as-fashion statements, comforting favourites and essential classics, including the most wickedly indulgent chocolate cakes and sublimely creamy cheesecakes. Gorgeous Cakes also offers mouth-watering recipes for those special occasions, from Easter to St Valentine's Day. The only decision now is choosing which one to make first.
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 Grand Cru of Burgundy
By Remington Norman
For centuries, Burgundy's complex tapestry of vineyards has produced some of the world's greatest wines. Understanding what makes this mosaic special, where one plot is designated Premier Cru while its immediate neighbour is Grand Cru with wine at several times the price, has long challenged wine lovers. In Grand Cru Remington Norman explores the essence of Burgundy through its finest vineyards, discussing the factors that contribute to quality and what makes one wine pedestrian and another sublime. Chapters on the evolution of the famous Cote d'Or, how to taste, matching Burgundy with food and how to buy Burgundy intelligently help unravel the enigma of one of the world's greatest wine regions. This is an ideal follow-up for those who enjoyed Remington Norman's award-winning The Great Domaines of Burgundy.