According to science, alcohol is a solution. Make your parties more fun and enjoy some laugh-out-loud libations! A fun book of 10 pop-out coasters including 10 tasty cocktail recipes to go along with them. With the recipe for Corpse Reviver No.2 - First imagined as a hangover cure in the late 19th century, a classic Gin cocktail that stands the test of time - the coaster opposite reads 'I exercise self-control and never touch a beverage stronger than GIN before breakfast.' - W. C. Fields and a recipe for the classic Sidecar - a perfect arrangement of brandy, orange liqueur, and lemon juice, this no-nonsense cocktail is potent, citrusy, and altogether warming - the pop-out coaster reading 'Reality is an illusion created by a lack of alcohol.' - N. F. Simpson. Includes 10 coasters and 10 recipes. 12.57 x 3.43 x 12.7cm. 10 board pages.

Brown's hilarious, crude, and sometimes not-safe-for-work captions, combined with photos of owls squinting, gawking, snuggling, and sleeping make the perfect partnership. This book includes the public's funny photos submitted to his website of owls with half closed eyes and heads lolling plus never-before-seen owl facts, parables, and a field guide for recognizing your very own hungover owl. With captions like "Ugh. The good weather only makes it so much worse" and "On a scale from zero to hungover, I am dead," drinkers everywhere will recognize their own forgotten pain and delight in its humour. 160 page paperback.

Send solidarity to other frazzled parents with this beautiful box set of notecards from the bestselling author. There are 16 cards with matching green and red envelopes, in 4 different hilarious designs, all featuring Katie's signature stick people/hangman style line drawings with colour items. 'Parenthood: When going out for some milk alone... feels like a trip to the spa!' 'Gin, Gin, what a wonderful thing!' Boxed.

TV doctor Michael Mosley writes the Foreword about this special book, a companion to the number one bestselling Clever Guts Diet. Building on that book, busy GP Clare Bailey is now using food to improve her patients' gut health as well as their gut size and the recipes in this book are the product of the latest science. Tasty, flavoursome and simple, they are written with a busy person in mind and the ingredients easy to access and inexpensive. The indiscriminate use of antibiotics has laid waste to the modern microbiome that live in our guts and are essential to our health and without them we gain weight and possibly depression. Another link is an addiction to junk food which has also helped devastate our Old Friends and seen dramatic increases in obesity, Type 2 diabetes, allergic diseases and food intolerances. If you have Irritable Bowel Syndrome (IBS) or feel your gut is in need of a reboot, try a breakfast fry up with green bananas, Blueberry Chia Pots, and for lunch Healing Chicken Bone Broth, Chargrilled Red Pepper Dip, Aubergine Parmigiana Mediterranean Style Bake, and dinner Baked Coconut Chicken Curry, or Prawns with Pasta and Seaweed, Cauliflower Rice with Coriander, and delicious ferments like Kombucha. Plus breads, preserved lemons, pickles, no-knead sourdough, healthy nutrient bars and cakes and meal planners to help phase in your new regime. 224pp, very large softback packed with colour photos.

60 renowned chefs guide us through some 40 countries and an impressive number of appetisers hot and cold like Rhine Salmon Charlotte, Janina Crêpes and Ravioli and Hot Oyster Au Gratin to good old Caesar Salad and Tempura, Chicken Broth with Filled Corn Rosettes or Split Pea Soup with Ardennes Ham. A super heavyweight luxury volume packed with delicious colour photos on every page, here is a grand portrayal of the world's culinary heritage. It presents many well known cuisines such as those of France and Italy, Thailand and Japan, and some that may be less familiar such as those of Brazil and Cameroon on a voyage from Canada to Russia with lengthy stop overs in Europe. Flavoured with humour, great names of the gastronomic world reveal the origins of recipes and their names, share interesting details about the ingredients, clearly show the connection between agricultural produce and culinary tradition, and deliver the secrets to some culinary tricks of the trade. Photographs illustrate how to prepare the recipes step-by-step as well as tastefully presented finished dishes to awaken your senses and whet your appetite. Main dishes, desserts and pastries, more than 350 in all in this original and fascinating compendium. With practical hints, methods and cooking times, difficulty rating, number of people served and super potted history. 768 pages, 19 x 24.7cm.

'This well and vividly written paean to Lyonnais cuisine is insightful, incisive and informative. From the amazing creativity of Michel Richard to the strict discipline of the Institut Bocuse, from the brutal hierarchy of La Mère Brazier to the making of bread in Lyon and Savoy, Bill Buford weaves a tale as smooth as a pike quenelle and as rich as a Bresse chicken in cream sauce. Alternatively buoyant, humorous, and thoughtful, Dirt is a very enjoyable feast.' - Jacques Pépin. We chomp and romp our way through formidable French kitchens in a book about food, writing and obsessive people with a sense of adventure. The author of the beloved bestselling Heat, Bill Buford thinks that in order to learn the fundamentals of becoming a French chef, he should spend a little time working in a restaurant and then perhaps a few months in France. He persuades the revered French chef Michel Richard in Washington DC to take him on then moves to Lyon, the gastronomic capital of France, with his wife and three-year-old twin sons. He meets Bob, the proprietor of Lyon's best boulangerie, becomes his apprentice, and learns how to make bread. He cooks at the storied Michelin-starred La Mère Brazier and endures the endless hours as the weeks turn into months and a five-year digression from normal life. Buford becomes a man obsessed with proving himself on the line, convincing chefs to reveal their gastronomic secrets, needing to understand the mysteries of the city that has become his family's home, and even researching the origins of French cooking itself - which might be Italian! With his signature sense of humour, adventure and masterful ability to bring the world of the kitchen vividly to life. Deckle edged desirable 413pages.

Updated edition of the official homebrewing guide from the top US magazine and website packed with recipes, expert advice, step-by-step process photos, ingredient information and more. Create mouthwatering hazy IPAs, pastry stouts and kettle sours and 25 new recipes from popular craft brewers for popular favourites and clones for hard-to-find regional cult beers. There is an expanded section on hops and hopping including all the ones that commercial brewers are using today and tips for brewing clean, great-tasting hard seltzer. Kick off your cowboy boots and enjoy a taste of Fort Point Pale Ale, Louie Louie, Fat Tire Amber Ale, Yeti Imperial Stout, Fuller's ESB, Smoked Porter or Heady Topper among them. So if you know your sources of lactic acid bacteria, reverse osmosis water adjustments and basic brewing chemistry, calculating water usage, making a yeast starter, pitching rates, you won't need this book! Includes American, German ales and lagers, wheat beer and European pilsner and there is a table of possible substitutions on page 83. Big glamorous softback, 240pp, full page and other colour photos.

A delicious history of British food traditions exploring the development of rituals and recipes for mealtimes and how food has been a reflection of and inspiration for social continuity and change. Purkiss introduces the first breeders of British beef and reveals how cattle triggered the terrible Glencoe Massacre. We are taken for tea, to the icehouse, the pantry and the beehive. We learn that toast is as English as the chalk cliffs. We bite into chicken, plainly poached or exotically spiced and join bacon curers and fishermen at work, follow the scent of apples into ancient orchards and develop a fondness for 'small beer'. Did you know that the wartime ice cream substitute called Hokey Pokey was made from parsnips? We have our loaves and fishes, liquid foods, have our cake and milk and eat it, tinned food and rarer birds while Purkiss has an eye for the narrative vignette that can illuminate the age in this rich layer cake of a book. 549 magnificent pages in a hefty book with great illustrations from history like poultry merchants and female workers in a canning factory to a medieval village woman churning butter with the Devil. Colour and black and white illus.

Cockles and lava bread, Marmite and Staffordshire oat cakes, kippers on the Isle of Man, porridge, stottie cakes from Edinburgh to Newcastle, Weetabix from Peterborough to Corby, black pudding, jam, bubble and squeak from Richmond to Westminster, eggs, bacon, sausages, tea and pikelets from Newcastle to Harrogate, soda farls and potato bread from Liverpool to Belfast, hog's pudding from Plymouth to Falmouth and of course marmalade and butter and eggs - one thing that unites Britain is its obsession with breakfast. We all have an opinion on the merits of brown sauce verses ketchup on our morning bacon sarnie. Here the nation's favourite taster-in-chief Felicity Cloake sets off on a cycle trip of condimental proportions to investigate and celebrate the legendary Great British Breakfast. What makes the perfect fry up? Read recipes for the Savoy's Omelette Arnold Bennet and Proper Scottish Porridge as we travel with Felicity from a desi breakfast in Birmingham to a Greggs Geordie Stottie Cake in this freewheeling gastronomical tour. Jam-packed with priceless info, 373pp, line art and map.

Sub-titled 'What to Drink with Absolutely Everything', from sofa snacks and comfort food to celebration meals and festive feasts, the popular food journalist Victoria Moore helps you choose the wine that will taste most delicious with whatever you're eating for lunch, dinner, or just because. 'What is going on when we smell the grassy scent of Sauvignon Blanc wafting out of the glass, or when we chew a salty, garlicy piece of lamb? What do we mean by slaver?? The A-Z is organised by whites, reds, plus a look at plant-based plates, puddings, Manzanilla and Fino sherry. 248pp, tasteful line art.