A manifesto of ideas for sustainable food production, the book is a tremendous piece from the award-winning environmental journalist. With the world population constantly rising, the human race is facing threats to the planet such as global warming which will have huge impact on our food production capabilities. Topical and highly informative, Amanda Little explores the past along with the present and discovers startling innovations - remote-control crops, vertical farms, robot weedkillers, lab-grown meat, 3D printed meals, water networks run by supercomputers, cloud seeding and sensors that monitor the microclimate of individual plants. She meets the creative and controversial minds changing the face of modern food production, and tackles fears over genetic modification with hard facts. On the whole, the industrialised world is enjoying a more abundant, diverse and accessible food supply than ever before in human history. Farms globally produce 17% more calories per person than they did in 1990 and while some 800 million people still suffer from chronic hunger, that is almost 200 million fewer than there were 30 years ago. Meanwhile prices have fallen. In the 1950s the average household spent about 30% of its budget on food; today it is around 13%. But according to the IPCC, food prices could nearly double by 2050 given current climate and population-growth trends. International conflicts over food resources could interrupt trade and paralyse distribution networks and shortages may be particularly acute in countries like the UK where half of the entire food supply is imported. A Silicon Valley start-up Soylent Inc. has developed a vegan beverage designed to replace the nutritionally complete meal and the Pentagon's research division is developing sustenance for soldiers that can be cranked out on demand by portable 3D printers. Sensors on the soldier's bodies will detect for example a potassium or vitamin A deficit, send that data to the 3D printer, which will then generate customised, nutrient-fortified food bars. The book is a taste of things to come and with an optimistic slant. 340pp, illustrated paperback.

Coffee has mirrored the moods and movements of society for centuries, yet how much do we know about its history? From its Ethiopian origins to the legends, myths, geographical locations and somewhat eccentric characters that have helped make it the staple that it is today, coffee has succeeded in creating new and exciting hubs of commerce, where deals could be done and revolution would be incited. Yet despite coffee's very modern role, its origins stretch back to the days of intrepid travellers and merchants who told tales of this new and exotic beverage that uplifted and enlivened the drinker. Gordon Kerr takes a deep dive into the frothy brew of business, politics and money through to the 21st century explosion of coffee shop culture and not forgetting the pleasures that it brings to its drinkers. 'Coffee joins men, born for society, in a more perfect union.' - Antoine Galland (1646-1715). Also includes a short history of coffee-making equipment. 256 page paperback.

'The Expert's Guide to Nutrition on A Plant-Based Diet', here is an essential companion to any vegan cookbook showing all the nutrient bridges which help you enrich your meals. Just pick and choose which ones suit you for any given meal or snack. Having cornflakes? Mix in a few bran flakes for the first week and gradually progress to more bran flakes than cornflakes. Add a handful of sliced almonds for added calcium. Avoid tea with meals. Enjoy a side salad. Add vitamin C rich vegetables to dishes. Flavour soups, stews, pies, burgers or stir fries with one tablespoon of nutritional yeast. Use miso paste instead of salt. Try Quinoa in place of rice. Learn of the benefits of selenium which is an antioxidant protecting cells and contributes to the normal function of the immune system and thyroid function. Vegan sources of selenium are Brazil nuts, chickpeas, white pasta cooked, sunflower seeds, mushrooms, brown rice, wholewheat pasta and cashew nuts. This nutrient is not a particular concern for vegans, but is included because like iodine and choline, it is one to watch and may take centre stage in the future over Omega 3 and vitamin D. Shopping for iron looks at pantry essentials like dried fruit and fridge and freezer essentials like hummus, spinach, broccoli, kale, peppers, berries, limes and lemons and unsweetened fruit juice. Get the lowdown on protein, carbs, getting your facts straight, boosting your energy, calcium without dairy, healthy habits at home and staying powerful when out and about. The author is a specialist in diabetes and weight management and whether you are going or are vegan or not, this is an excellent diagram-based guide to good nutrition and its building blocks. 176pp, softback, nice design and colour.

Write a sweet and irresistible missive and top off your confectionery correspondence with the mini macaron stickers. Yielding 16 servings is a medley of mouth-watering macarons, a stationery set for those who love delicate and delectable treats. Ingredients are six writing sheet designs in pastel pink, gold with white dots, yellow with gold dots and rose pink, repeating four times each. There are four envelopes x4 in matching designs and one sticker sheet of 15 colourful cakes - or are macarons desserts? Multicoloured orange, chocolate brown, lime, and blue with hundreds and thousands on top.

Amid our ever-growing consumption of data visualization, nothing makes for tastier morsels than the fine art of food and dining. Ushering the cookbook into the future, this volume gathers together the best infographics of all things eating, drinking, and cuisine, from measurement conversion charts and recipes for cookies and cocktails to stress-free party planning. A must-have for every 21st century foodie, this is gastro-guidance at its most visually appealing as much as expert. Want to master sashimi? Know the secret to perfectly grilled steak? Wow guests with your own dry martini? Food & Drink Infographics has all the answers and more, using the best culinary graphics to answer kitchen conundrums in lively, simple, and memorable form. You'll find appealing colour infographics on all the food groups, from grains and pulses to fruit and vegetables, to fish, meat, and poultry. Recipe ideas include soups, sandwiches, snacks, sweet treats, and just-right dressings. Other sections cover flavour pairings, baking, cooking tools and techniques, and alcohol, coffee, and tea. The book opens with a foreword by cooking author Michael Ruhlman, followed by a historic survey of food imagery examining how and where pictures have been used to enjoy, prepare, and serve food and drink, from Egyptian tomb paintings showing flatbread being made to 19th century classics such as Mrs Beeton's Book of Household Management. Slick, smart, and packed full of perfect nuggets of advice, Food & Drink Infographics rounds up a delightful visual exploration of food and dining as much as an indispensable collection of everyday tips, techniques, and temptations. Two fold-outs, 24.6 x 37.2cm, 3.75 kg, 464 pages. Text in English, French and German. New from Taschen.

Lose weight and feel better from the inside, the book includes 80 recipes and an easy-to-follow 28 day plan to get a healthier gut by eating well and eating differently. Many modern Brits are struggling not only with their weight but also with a sensitive gut, food intolerances, and digestive problems which are all on the rise. This innovative book explains how our modern diet and reliance on processed foods has decimated the good bacteria in our gut. Not a science book, it is a dedicated and simple 28 day plan which explains good versus bad bacteria, includes a weight-loss tracker and tailored recipes. It includes an assessment quiz, the five big triggers, not just food and drink but lifestyle, and a close look at milk, red meat and nightshade, gassy vegetables, wheat and gluten and more adventurous recipes combining foods - traditional Lamb Stew, Spicy Bean Burgers, Pran Biryani and Beef Bourguignon among them. Nice clear layout, 242pp, paperback.

These indelicate doilies encourage you to knock one back - or several, to LIFE YOUR SPIRITS! BOTTOMS UP. HERE'S A TOAST! TO GETTING TOASTED and LET'S HAVE ANOTHER ROUND! THEN ANOTHER. Two of each design, eight reusable coasters in a quality card showing a bottle decoration and fancy doily edging. Introduce modern-day etiquette to the thirsty masses. Chin chin!

A limited edition printed exclusively for Fortnum & Mason in 2013, this beautifully designed rather special book of reminiscences of a life in food is printed on glossy white pages with achingly beautiful close up colour photography of delicious food. Crab and Caramelised Fennel Tart, a good old Quiche Lorraine, Tarte au Citron, an Apricot Tatin, a Treacle Tart, Smoked Salmon, Artichoke, Sour Cream and Chive Tart, Lemon Curd or Jam Tarts, this truly is a celebration of 'The Art of The Tart' which was published in 2000 and became an international bestseller. Smart Tart is less of a sequel and more of a companion defining in 14 autobiographical sketches Tamasin as she takes us back to early memories of baking at home, the matchless taste of the Bakewell tart made by her grandparents' cook Rhoda, her father's elaborate Christmas rituals, and the pleasures of tea at Fortnum & Mason with her grandmother and her brother the famous actor Daniel Day-Lewis. She writes at length of the beauty and restorative power of County Mayo in the west of Ireland where she has spent every summer since childhood, and the important role food plays in the social revolution of the 1960s. The chapter headings alone set your lips drooling - Bakewell Tart, Tea at Fortnum's Fountain, Christmas, The Things I Love and the Things I Hate About Food, Treacle Tart, Slowly Cooked, Childhood Tarts, Figs, Famine, The Best Restaurant and more. There are tips on pastries for Walnut Tart, Baked Ricotta, Lemon and Vanilla Tart, Antipasti Tarts to serve with drinks, as a starter, a lunch or supper dish with a buttery-crisp puff pastry decked with the best fresh ricotta, prosciutto-wrapped asparagus, olives, herbs, tomatoes, they are breathtakingly easy and quick to assemble as a hot tart and make in batches of 15 depending on numbers. Beautifully observed anecdotes about friendship, family, love, politics and science as warm and delicious as the food that inspires them. 'Elizabeth David, Delia and Nigella all rolled into one' - The Scotsman. 206pp, colour photos.

Brilliantly simple slow cooker recipes to produce vibrant, comforting and budget-friendly vegan meals with little to no effort. The 70 delicious recipes for breakfasts, mains and sweet treats teach simple guidelines for successful slow cooking - less is more and liquid reduction, layering flavours like toasting spices, marinating vegetables or sautéing onions and garlic, keeping greens fresh by adding at the last minute and resisting the urge to open the lid because each time you do take a peep, that will add 15 minutes to the cooking time. Make a delicious Salted Maple Granola, Fancy Baked Beans, Kimchi Noodle Soup, Corn Chowder, Minestrone with hot vegan bouillon stock, Tear and Share Marinara Bread, Thai Green Curry, Miso Aubergine Noodles, Beetroot and Sweet Potato Gratin with the vegetable slices arranged in concentric circles to create a swirling two-tone effect, Vegan Bolognese, Carrot Dahl, a festive Nut Roast, Slow-Cooked Jacket Potatoes, Pulled Jack Fruit Burgers and in sweet treats a Syrup Sponge, Rhubarb, Apple and Ginger Crumble, Pineapple Upside Down Cake and other favourites and ending with a delicious Salted Caramel Sauce. Revolutionise your meal planning and eat well following these easy instructions, tricks and tips. 128 page large softback, colour photos.

Full of wit and period charm, first published in 1954, the author names her chapters after different types of solitary cooks. There is the Old Lady who cooks white fish to share with her pets; the Career Woman who feels she has deserved a roast chicken now and then; and the Happy Potterer who loves to experiment with unusual flavours such as Lamb Chop with Olives. Whether it's the problem of storing ingredients for one without them going to waste (The Batchelor) or the dilemma of keeping equipment to a minimum (The Bed-Sitter), the mood of the book is old fashioned and modern at the same time. Other than a surprising recipe for rabbit with aubergine, there is no trace of French or Italian cooking. Le Riche writes of semolina puddings and liver and bacon, of mutton broth and ways to jazz up a tin of fruit. Most of the characters have no fridge, so this is real old-school cooking. The Schoolboy Moocher and the Student make toffee and cakes over a ring heater and the Lonely Mother cooks snacks with toast, is intrigued by delicatessen varieties and cheese, revives leftovers by imagination and revives herself with stews and soups, then soliloquises on voluntary starvation and writes herself a menu. Brimming with entertaining anecdotes, top tips and evocative menus - Tipsy Cake anyone? Here are Pikelets and Pancakes, Egg Rum Froth, Spaghetti and Cheese, Roast Beef, Lamb or Veal, browning off the Pot Roast, Roast Vegetables, Creamed Spinach and the discovery of how pleasant sliced apple, orange, banana and gooseberries are in a salad with chopped onion and lettuce heart. A charming guide to the unexpected pleasures of dining solo. 137pp in facsimile reprint.