D'autres livres qui pourraient vous intéresser

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  Twitch or Treat

  Gina Meyers

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  "Indulge your sweet tooth with four quick and easy delightful treats for trick or treating or year round fun. Red Velvet Cake, Oh Cousin Henry Bars, Werewolf Chow, and I Scream You Scream We all Screen For Ice Cream Witch. Perfect recipes for an upcoming Wicked, Bewitched, Harry Potter, or Halloween themed party. Full color photographs help the reader to imagine a magical good time."

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  Napoli on the Road -...

  Michele Pascarella

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  Recipes for seasonally inspired, Neapolitan-style pizza from 'THE WORLD'S BEST PIZZA MAKER'.
  
  BREAKING NEWS! 'Forget Naples. The world's best pizza is made in Chiswick.' – The Times
  
  'Worlds' best pizza chef is based in London, according to the "Michelin Guide for Italian Food"' – Daily Mail
  
  Michele Pascarella, founder of 'Napoli on the Road', was named the best pizza maker on the planet at the Ferrarelle World 50 Top Pizza Europa Awards 2023 and Best Pizzeria in Europe in May 2024.
  
  Michele is a 'pioneer of contemporary pizza making' and his win is a testament to how he pushes the boundaries of pizza-making innovation: 'It's not just about crafting the perfect dough or finding the finest ingredients; it's about the artistry and passion that goes into every slice…' so says the pizza visionary.
  
  Originally from Naples, Michele started his business driving around in a three-wheel Ape Piaggio truck complete with a wood-fired oven, making pizzas at markets across London. Now, 8 years later, at his two hugely popular restaurants Michele changes his menu almost entirely every three months, to make use of seasonal ingredients, respect the course of nature and work with local suppliers.
  
  The book offers 65 delicious recipes for pizza, organised by season, as well as Neapolitan-style street food and he shares stories of his early life growing up in Southern Italy – the people, landscapes and experiences that shaped his creative genius and made him into the stand-out pizzaiola he is today.

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  Food of the Cods: How Fish and...

  Daniel Gray

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  Shortlisted for Debut Food Book of the Year at the Fortnum and Mason Food and Drink Awards 2024Guild of Food Writers 2024 Finalist, Food Book of the Year 
  ‘A lyrical, amiable and educational celebration of what may be our greatest achievement: the chippy.’ Stuart Maconie 
  Step inside and unwrap this deliciously entertaining look at Britain’s national dish. 
  There is a corner of every town and city in Britain where the air is tangy with vinegar and the scent of frying. Following the irresistible lure, Daniel Gray ponders the magic of chippies and the delights they have sprinkled among us for the last 150 years as he investigates the social – and sociable – history of fish and chips. 
  Travelling to chippies from Dundee to Devon via South Shields, Oldham, Bradford, Bethnal Green, the Rhondda Valley and more – Daniel Gray explores our fish-and-chip nation to show how chippies have helped emancipate women, promote equality for immigrants and shape local and national identity. 
  Whether you were raised eating scraps of Wolverhampton’s orange chips, London’s ‘wallies’ or Hull’s chip spice – even if you think you know whether tea, Vimto or dandelion and burdock is the best accompaniment – this mouth-watering book is as much about who we are as what we eat. 
  In this top non-fiction, Gray takes us on a regional journey through the ethnic corners of Britain, from English chippies to Scottish fry-ups, and Welsh delights. His narratives, as crisp as the chips he describes, serve as essays on cooking, culture, and identity. 
  For fans of Jonathan Wilson (Kick and Run), Jon Spurling (Death or Glory), Alan Partridge (Alan Partridge), Tim Rich (On Days Like These), and Pen Vogler (Scoff). 
  HarperCollins 2023

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  Witchy Cocktails - Over 65...

  Cerridwen Greenleaf

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  Make your next party extra magical with this superb collection of delicious drinks, delectable potions and exciting elixirs.
  
  Turn your bar into an altar with these delightful recipes, including drinks to foster wealth, love brews and high holiday concoctions, as well as classic cocktails with a splash of sorcery and mystical mocktails.
  
  Cleanse your aura with a Mystic Hibiscus and Blackcurrant Mojito, sip a Pumpkin Spice Prosperity Coffee and conjure up love with Enchanted Martinis for Two. You can even consult the Astrological Cocktail Guide to find the perfect beverage for your star sign!
  
  Featuring inspiring photography of drinks, potions and garnishes, this unique approach to crafting cocktails using the craft of Wicca from bestselling author Cerridwen Greenleaf will ensure many enchanted evenings.

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  How to heal anger and resentment...

  Stuart Newman

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  If you're looking for a way to heal anger and resentment, process fear and trauma, then look no further than DST Hypno with Stu Newman.  
  With his unique combination of hypnotherapy techniques tailored specifically to each individual's needs, he can help you gain insight into the root cause of your issues while providing powerful emotional healing.  
  His approach is gentle yet effective in helping people overcome their inner turmoil so they can move forward in life with more peace and clarity.  
  So don't wait any longer - take control of your mental health today by exploring what DST Hypno has to offer!

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  From Barbycu to Barbecue - The...

  Joseph R. Haynes

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  An award-winning barbecue cook boldly asserts that barbecuing is a unique American tradition that was not imported. 
   
   
   
  The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South. Rather, Haynes argues, the southern whole carcass barbecuing technique that came to define the American tradition developed via direct and indirect collaboration between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century. Haynes's barbycu-to-barbecue history analyzes historical sources throughout the Americas that show that the southern barbecuing technique is as unique to the United States as jerked hog is to Jamaica, and barbacoa is to Mexico. A recipe in each chapter provides a contemporary interpretation of a historical technique.

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