Do you know your Mortlach from your Miltonduff? A Glenfiddich from a Glenlugie? Find out the differences in Michael Jackson's guide to single malts. This guide includes over 800 malts.

Provides information about the science, history and culture of food and cooking. This book is for those, who have ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; why chopping onions makes you cry; and about the health benefits of chocolate and alcohol.

A successor to Schott's Original Miscellany .

Second edition.

Blending humor, wisdom, history, pop culture, science, and basic cooking knowledge, the author presents an instructional cooking guide that features various cooking techniques accompanied by a master recipe for each technique.

Containing over 300 recipes and more than 200 photos, this title talks about families and food, about public holidays and private passions, and about how to celebrate the small pleasures. It includes almost everything from Christmas, Thanksgiving, Hanukkah and Eid, to Passover and Easter; from Meatless Feasts to Midnight Feasts, and more.

Superb quality, great drinking, the new edition of this classic now has stunning full-colour photographs.

Including an introduction about the history of food writing, this book is illustrated throughout with the author's own pen and ink drawings. It includes Cato, whose second century BC practical guide to rural life, De Agricultura , one of the oldest surviving complete book of Latin prose, is rich in food commentary that illuminates his time.

Reflects the changes in the world of wine. With illustrations and photographs throughout, this book is aimed at wine enthusiasts.

Provides an insight into the author's style of cooking with 160 of his favourite recipes, ranging from Grilled Augergine with Pesto to Roast Chicken and Homemade Ice Cream. This book is arranged alphabetically with a chapter on each food. It also gives advice on quality, variety and good cooking principles.

From Islay to Orkney, from Scotland to Ireland, and from Japan to New Zealand, this fourth edition incorporates a helpful rating system for each malt's sweetness, peatiness and availability and a new guide to cost, as well as sections on 'historical' whiskies and on regionalisation.

This text focuses on the development of leading chefs' cuisines, detailing the work in photographs. The authors and the chefs discuss techniques for flavour enhancement, the development of new dishes and the principles behind their menus.

Aims to give confidence to the ordinary home cook by providing hundreds of recipes and menus and by encouraging the reader to see cooking in context and, most importantly, to acquire a real understanding. Coverage includes kitchen basics, children's food, everyday cooking, weekend lunch and the last minute dinner party.

The definitive meat cookery manual for a new generation, now in a compact trade paperback edition

This volume is not about being a goddess, but about feeling like one. Nigella shows that there can be more feelgood mileage from running up a tray of muffins or baking a sponge cake than in almost any other cooking - and that it's not actually hard.

THE MAN WHO ATE EVERYTHING was the winner of The Guild of Food Writers Book of the Year and was a bestseller in the UK and US.

Written by a French-born and bred author, this book shows how to eat with balance and control. It combines memoir, wisdom, wit, delicious recipes, and French common sense.

The bad boy of the restaurant world takes us behind the scenes of the industry and exposes all kind of secret behaviour that will certainly shock and may even appal you.

Explores the links between Hollywood and the fast food trade, and the tactics used to target ever younger consumers. This title is a meticulously researched account.

Simple cooking with great flavours all year round. This book includes over 100 recipes, as well as some basic planting information and tips if you fancy having a go at getting your hands dirty as well.