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100 cheeses from around the world Decades of prize winners Two World Cheese Awards judges to guide you Which is the ONE CHEESE TO RULE THEM ALL You decide Are you a Comté connoisseur or does your heart belong to Rogue River Blue Can you tell your Brie from your Camembert Can you name an award winning Indian cheese and would you recognise a cheese iron If you take your cheese seriously then this is the companion you need to live your best cheese life World Cheese Awards judges Patrick McGuigan and Carlos Yescas have a wealth of knowledge garnered from years of travelling and tasting One Cheese to Rule Them All is a distillation of that experience through 100 cheese profiles that have won awards over the years offering charming geekery against a backdrop of the people places and history that define these world class cheeses You ll learn how cheese is made what to drink with each cheese its World Cheese Awards status its texture and taste and lots more to help you choose your cheese more wisely and enjoy it even more Expect fascinating stories and stats and an odyssey through the delicious world of cheese to discover the ONE cheese to rule them all It s the perfect gift for foodies cheese lovers and dinner party hosts

In The Sportsman at Home Stephen Harris welcomes us into his kitchen in Whitstable to discover his favourite ingredients and show us how to apply the simple ethos of his iconic restaurant to home cooking The Sportsman is nothing short of an institution Now in its 25th year Stephen Harris took over a rundown pub on the Kent coast in 1999 and turned something ordinary into something extraordinary with his pared back style of cooking earning and retaining a Michelin star as well as being named the UK s best restaurant multiple times It s a cult classic both adored by professionals from all over the world and a truly beloved unpretentious local Organised into chapters by occasion Baking and Making Posh Dinners Not So Posh Dinners and Christmas to name a few Stephen captures the imagination for simple cooking with his love of seasonal local produce and scholarly much lauded approach to putting flavour first in the easiest most effective ways With dishes such as Welsh rarebit cream of tomato soup pork chop with charred leeks and tart tatin with vanilla ice cream Stephen reintroduces familiar favourites made simpler and much better With stunning location photography of the Kent landscape that serves as Stephen s inspiration as well as essays on

Nestled on the Black Sea coast, Odesa's cuisine is a tantalizing fusion of influences from Ukrainian, Russian, Jewish, Greek, Turkish, and Armenian traditions. In Cuisines of Odesa, gourmand and travel writer Maria Kalenska brings this lesser-known culinary tradition to life, allowing you to recreate these diverse cosmopolitan flavors at home.Learn about Odesas fascinating food culture, from street food to elegant cuisine, with recipes covering appetizers, main courses, desserts, and more. Discover unique seafood dishes that highlight the regions coastal bounty from the Black Sea. Wake up to Kefir Mini-Pancakes, Sweet Egg Bread Toast, and Rose Petal Jam. Enjoy a lunch of Dumplings with Potato and Cabbage and a Wild Garlic Salad. Finish the day with Chicken Borscht with Beans and Challah Bread. And dont forget dessert with lovely Odesan Chocolate-Glazed Eclairs. This is European comfort food at its finest, offering familiar flavors and textures that the whole family can enjoy.Along with the recipes and stunning photography, there are engaging narratives that provide cultural insights and stories from chefs across Europe whose success relies on the foodways of Odesa. All of the 100+ recipes are suitable for both experienced cooks and curious beginners, making this the perfect gift for the foodie or travel buff on your list.

A Llarga vida al pa, la nutricionista esportiva Anna Grífols i el forner i divulgador Jordi Morera s endinsen en aquest aliment essencial per desemmascarar falses creences i reivindicar-ne el valor nutricional, cultural i emocional. Amb rigor cientific pero tambe proper, l obra explica per que restringir el bon pa Oi la resta d hidrats de carboniO sense motiu medic es renunciar a la salut i al plaer, mentre ens ensenyen tambe a fer-lo pas a pas des de casa amb receptes senzilles per a tota la familia, atrevint-nos fins i tot a crear la nostra propia massa mare. I es que no hi ha millor manera de reconciliarnos amb l aliment processat mes transcendental de la nostra historia que amb les mans dins la massa.