Related to: 'Guinness'

Mitchell Beazley

Zoe's Ghana Kitchen

Zoe Adjonyoh
Authors:
Zoe Adjonyoh

**FREE SAMPLER**"I believe we are on the cusp of an African food revolution. There is a longing to try something that is actually new, not just re-spun, and African cuisines are filling that gap. It's the last continent of relatively unexplored food in the mainstream domain. For too long Africans have kept this incredible food a greedy secret." - Zoe Adjonyoh Ghanian food is always fun, always relaxed and always tasty! From Pan-roasted Cod with Grains of Paradise and Nkruma (Okra) Tempura to Coconut & Cassava Cake and Cubeb Spiced Shortbread, this is contemporary African food for simply everyone. If you're already familiar with good home-cooked Ghanaian food, you'll find new ways to incorporate typical flavours - such as plenty of fresh fish and seafood, hearty salads and spices with a kick. If you're new to it, you'll no doubt be surprised and delighted at the relative ease of cooking these tempting dishes. Most of the ingredients are easy to come by at supermarkets or local shops, and the recipes are super flexible - you can take the basic principles and adapt them easily to what you have available in your cupboard or fridge. Zoe's Ghana Kitchen will help you bring something truly exciting and flavour-packed to the kitchen.We hope you enjoy this free sampler.

Mitchell Beazley

World Atlas of Beer

Tim Webb, Stephen Beaumont
Authors:
Tim Webb, Stephen Beaumont
Mitchell Beazley

The Palomar Cookbook

Enjoy more than 100 utterly delicious recipes from award-winning restaurant The Palomar, with dishes influenced by the rich cultures of Southern Spain, North Africa and the Levant. This debut cookbook includes recipes for the restaurant's signature dishes, alongside recipes drawn from family tradition, mothers and grandmothers, from influences, encounters, places travelled to and places evoked by their flavours alone. Pulling on the traditions of the Mediterranean, The Palomar Cookbook is your guide to recreating the intense and evocative flavours of an exotic elsewhere in your own kitchen. With mezze dishes to share, sweet and savoury pastries, simple dishes for a quick fix and more complex dishes for a main meal, each recipe is both evocative and innovative, and - first and foremost - bursting with flavour. Chapters include:What's in the cupboard?Essential ingredients and spice mixesThe meal before the mealSpiced olives with rose petals & balsamic vinegar | Velvet tomatoes | Baba ganoushRaw beginningsScallop carpaccio with 'Thai-bouleh' | Kubenia | Spring saladThe main actCauliflower steak with labneh & grated tomatoes | Polenta Jerusalem-style | Pork belly with ras el hanoutYael's KingdomKubanah bread | Tahini ice cream | Jerusalem messFor those who want to kick backDrunken botanist | Bishbash posh wash | Sumac-adePRAISE FOR THE PALOMAR"Middle Eastern fireworks" - Giles Coren, The Times"Death-row dinner good" - Grace Dent, Evening Standard"Gorgeousness" - Nigella Lawson

Mitchell Beazley

Sirocco

Sabrina Ghayour
Authors:
Sabrina Ghayour

Mitchell Beazley

The Bowler's Meatball Cookbook

Jez Felwick
Authors:
Jez Felwick
Mitchell Beazley

Duck & Waffle

Dan Doherty
Authors:
Dan Doherty

Duck & Waffle has been one of the most talked-about restaurant openings in recent years. Located on the 40th floor of Heron Tower on Bishopsgate (so the best views in town) it's London's only upscale 24-hour restaurant, serving an average of 4,000 customers a week. 29-year old Daniel Doherty, winner of Tatler's Rising Star Chef award at the 2013 Restaurant Awards, is the executive chef and his cooking has turned the restaurant into an instant success.Daniel's modern take on European cuisine showcases his culinary diversity, with an emphasis on local, rustic, seasonal and sustainable British ingredients. Signature dishes include Spicy Ox Cheek Doughnut with Apricot Jam, Roasted Essex Beetroot with Goat Curd, Honeycomb & Watercress and of course Duck & Waffle with Crispy Leg Confit, Fried Duck Egg & Maple Syrup.Photographed by celebrated photographer Anders Schonnemann, the book provides a collection of 100 recipes for breakfast and brunch dishes, small plates (a key part of the Duck & Waffle dining experience), main courses, desserts and cocktails, while also capturing the atmosphere of the restaurant as the sky, cityscape and clientele subtly shift through a 24-hour period.

Mitchell Beazley

Pocket Beer Book, 2nd edition

Stephen Beaumont, Tim Webb
Authors:
Stephen Beaumont, Tim Webb
Cassell

1001 Beers

Adrian Tierney-Jones
Authors:
Adrian Tierney-Jones
Cassell

1001 Beers

Adrian Tierney-Jones
Authors:
Adrian Tierney-Jones

Beer is the most popular alcoholic drink in the world, the most refreshing, the most sociable, and the most versatile. It has been brewed since the dawn of time and still has the capacity to delight and obsess its many adherents. This bewitching, thirst-inducing, gorgeously illustrated book is a guide to the best beers in the world with a succinct history of the breweries, tasting notes, temperature recommendations, and what food to serve them with, together with entertaining anecdotes about the breweries. Here you will sample world classics such as the ales of England, the speciality beers of Belgium, the new wave beers of U.S. craft brewers, the magical lagers of Germany and Central Europe, and a host of world beers that will beguile and bedazzle. The reader might not drink all these beers in their lifetime, but after reading this book they will know which ones will be their personal favorites.

Mitchell Beazley

Pocket Beer Book 2014

Stephen Beaumont, Tim Webb
Authors:
Stephen Beaumont, Tim Webb
Hamlyn

Coca-Cola: The Cookbook

The fascinating story of the world's most famous beverage with more than 30 mouth-watering recipes to share with family and friends!From humble beginnings 125 years ago, the Coca-Cola company has evolved from one product to more than 500 brands available in 200 countries around the world and more than 1.7 billion drinks sold a day. This book celebrates the story of one of the world's most iconic brands and features more than 30 delicious Coca-Cola inspired recipes, both classic and contemporary, that make the most of the taste of one of the world's best loved beverages. Recipes include Coca-Cola Ham, Glory Muffins and Alcohol-Free Eggnog.It also reveals the compelling history of the drink, with evocative photographs of the people and places that are such a rich part of the heritage of Coca-Cola, the brand. Remembered too are some classic advertisements, with some special moments from early advertising work beautifully relived. An essential read for fans, enthusiasts and collectors, Coca-Cola is filled with compelling stories revealing the drink's impressive history and illustrating how the Coca-Cola brand has evolved.Contents Includes:The StoryThe DrinkThe AdsThe Recipes... And Much More!

Hamlyn

Hamlyn QuickCook: Cooking for Kids

Emma Jane Frost
Authors:
Emma Jane Frost

Eliminate tea-time tantrums for good with this fantastic collection of recipes designed to appeal to children while giving you the piece of mind that they are eating a healthy balanced diet. From BakedWholemeal Breakfast Muffins with Bacon and Cheese, to Sticky Chicken Drumsticks with Homemade Coleslaw and falafel with Crudités, you'll give your kids a great start to the day as well as fantastic lunch box treats.In addition there are recipes that will suit the whole family for dinner such as Smokey Sausage and Bean Casserole with Peppers and Creamy Pork and Apple Pies as well as traditional and brand-new kids' favourites including Fish Fingers with Sweet Potato Chips and Bacon, Pea and Potato Frittata. As always with the Quickcook series every recipe offers 10-, 20- and 30-minute options to suit your busy schedule.Breakfast and Lunchbox - including Spiced Eggy Fruit Bread with Yogurt and Berries, On-the-go Granola Breakfast Bars, Sausage and Tomato Puff Pastry Turnover and Lightly Curried Cous Cous Salad.Kids' Favourites - including Easy Scone Pizzas, Homemade Chicken Nuggets with Sunblush Tomato Dipping Sauce, Shepherd's Pie with Hidden Veg and Frankfurter Frittata.For All the Family - including Kedgeree-style rice with Spinach, Gnocchi Pasta Gratin, One-Pot Paella and Chicken, Bacon and Leek Pies.Tasty Treats - including Chocolate Pots with hidden Prunes, Strawberry & Raspberry Eton Mess, Orange Drizzle Tray Bake and Puff Pastry Apple & Cinnamon Tarts.

Mitchell Beazley

Salt Sugar Smoke

Diana Henry
Authors:
Diana Henry

This comprehensive book takes a fresh look at preserving. Jams and jellies, chutneys and pickles, smoked and potted meats and cured fish, cordials and alcohols, vegetables in oil, mustards and vinegars - here are recipes to fill the larder with the most delicious conserves of all kinds. Award-winning food writer Diana Henry has sourced preserves from many different cuisines, from familiar fruit jams to more unusual recipes such as Georgian plum sauce, rhubarb schnapps and Middle Eastern pickled turnips. There is expert advice and instruction on techniques where necessary - from successful smoking (without expensive equipment) to foolproof jellies. As always Diana's irresistible narrative style makes you feel she is in the kitchen with you, guiding you gently through the recipes and providing fascinating background that ranges from the traditions of wild mushroom picking in Italy, Scandinavia and Russia to Simone de Beauvoir (who compared making jam to capturing time). Preserving makes the most of seasonal ingredients and intensifies flavours wonderfully. It's also a delicious way of making everyday food special and giving friends and family something beautifully home-made. From elderflower in spring and summer tomatoes, to autumn berries and winter vodkas, the recipes in this book will provide you with season after season of wonderful preserves.

Mitchell Beazley

How to Make Your Own Drinks

Susy Atkins
Authors:
Susy Atkins
AWW

Cook it, Freeze it

The great advantage of cooking in bulk on weekends and freezing is that it gives you the luxury of some no-cook nights during the week. Lots of dishes can be cooked in advance - casseroles and curries in particular benefit from slow cooking, freezing and slow reheating. Pasta sauces, especially tomato-based sauces and bolognese, can be cooked in bulk and frozen, and then all you have to do is boil some pasta when you get home from work. Some dishes which are quickly cooked like hamburgers and fish cakes can be prepared, frozen and then thawed and cooked. This book will become the busy cook's best friend.

Adrian Tierney-Jones

Adrian Tierney-Jones is a freelance journalist whose work appears in BrewersGuardian, The Daily Telegraph, Class, The Morning Advertiser, The Field and Beers of the Worldamongst others.He has written several books on the subject:West Country Ales, Pubsfor Families and The Big Book of Beer, and is the editor of the Society of IndependentBrewers South West's Brewers Herald. Tierney-Jones is an expert taster and talkeron the world of beer, and also writes about cider.He was the silver award winner inthe British Guild of Beer Writer's Award for National Journalism in 2006 andawarded the Guild's Budweiser Budvar John White Travel Bursary in 2007.

Paul Hartley

Paul Hartley - who created the delicious recipes in this book - grew up in a family passionate about food and he has spent the last 25 years involved in every aspect of celebrating the very best in food. A regular presenter on radio, Paul is also the author of a number of bestselling cookbooks on such famous food brands as Marmite, Heinz Tomato Ketchup and HP Sauce and he is a partner in Hartley's Kitchen and Cookery School.Jane Birch has worked in publishing for many years and, as a writer

Stephen Beaumont

Stephen Beaumont is recognized internationally as one of the leading writers on beer in the world today. He is the author or co-author of ten additional books about beer, including The Beer & Food Companion, and two editions of The Pocket Beer Book, and a contributor to many others. Through his 26 years of covering the global beer scene, Stephen has written literally hundreds of articles and columns for publications as diverse as Whisky Advocate, Playboy and the Celebrator, and hosted tastings, dinners and educational events around the globe, from Mexico City to Burton-on-Trent and Philadelphia to Beijing. He may be found online at beaumontdrinks.com and on Twitter at @BeaumontDrinks. When not travelling, he lives with his wife in Toronto, Canada.

Tim Webb

Tim Webb began writing about better types of beer when most of what could be said had to be reported in the past tense. During six years on the board of the Campaign for Real Ale (CAMRA) he ran Britain's national beer festival and co-founded CAMRA's publishing company. He has written Good Beer Guide Belgium continuously since 1992 and has won awards for beer writing in four countries. In a career spanning over 40 years he has witnessed and chronicled the return of the craft of beer brewing, perhaps the most extraordinary consumer-led revolution of modern times.

Kay Plunkett-Hogge

Kay Plunkett-Hogge is an acclaimed food and drinks writer, and the author of Adventures Of A Terribly Greedy Girl (Mitchell Beazley, 2017), A Sherry And A Little Plate Of Tapas (Mitchell Beazley, 2016), Heat: Cooking With Chillies (Quercus, 2016) and Make Mine A Martini (Mitchell Beazley, 2014).In addition to her own books, Kay has co-authored a further six books, working with the award-winning chef Bryn Williams on his two books Bryn's Kitchen and For The Love Of Veg, Academy Award nominated actor Stanley Tucci on his second cookbook The Tucci Table, and with the American pizza guru Chris Bianco. She also co-wrote Leon: Family and Friends with John Vincent and Cook Yourself Thin: Quick and Easy.Born and brought up in 1970s Bangkok, Kay spent her childhood between two kitchens - inside for Western food, outside for Thai - before forging an international career in the film and fashion industries. It is an experience which has given her an in-depth knowledge of cuisines from all over the world.Kay began her food career when she set up a bespoke location catering service for fashion shoots. Since then, and in addition to her writing, she has worked as a food consultant for a variety of restaurants and bars, including Leon, The Formosa Café, Isola del Sole, Ma Goa and The Luang Prabang Motorcycle Club.Her cult book, Make Mine A Martini, was the Financial Times's pick for drinks book of the year, led to her induction into the Gin Guild (in the words of Heston Blumenthal: "She shakes a damn fine cocktail.") and her writing regularly on cocktails for The Daily Telegraph and Sainsbury's Magazine. She has also written for the FT Weekend, Delicious and Olive, and has published recipes in The Times, Hello and Borough Market's Market Life magazine.And her next book, Aperitivo: Drinks And Snacks For The Dolce Vita, will be published by Mitchell Beazley in June.She lives in London with her husband, two cats and a dog.