Every day we make decisions: about the things that we buy or the meals we eat; about the investments we make or our children's health and education; even the causes that we champion or the planet itself. This book offers a fresh way of looking at the world for individuals and governments alike.
As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs' legs, oysters, Roquefort and vanilla.
Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo - as well as delightful digressions into how a fig started a war and whether truffles really increase ardour - brought together in a witty and gloriously eccentric culinary compendium.
Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.
Suitable for people who love great food and want to cook, this title includes advice and inspiration, as well as over 100 recipes from the cookery course and the restaurant. It guides you through different cooking methods - from poaching and boiling, to char-grilling and pot-roasting.
Acclaimed New Yorker journalist, novelist and poet, Calvin Trillin is also America's funniest and best-loved writer about food. This selection of some of his wittiest articles sees him stalking a peripatetic Chinese chef, campaigning to have the national Thanksgiving dish changed to Spaghetti Carbonara and sampling the legendary Louisiana boudin sausage - to be consumed preferably 'while leaning against a pickup'.
Eschewing fancy restaurants in favour of street food and neighbourhood joints, Trillin's writing is a hymn of praise to the Buffalo chicken wing, the deep-fried wonton, the New York bagel and the brilliant, inimitable melting-pot that is US cuisine.
Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.
Here, Elizabeth David describes some of the splendid regional cookery of France. A wide variety of recipes has been included, from the primitive peasant soup of the Basque country, to the refined Burgundian dish of hare with a cream sauce and chestnut puree.
This is the story of one man's fight against a multibillion dollar colossus. A man who stood up for what was right, whatever the cost. The brilliant young forensic pathologist had no idea that the body on the slab in front of him would change his life, and ultimately change the world. The body belonged to legendary American Footballer Mike Webster, whose mental health had rapidly declined after he had stopped playing - he had ended up Tasering himself to relieve his chronic back pain and fixing his rotting teeth with Superglue. Dr Bennet Omalu found that the psychosis suffered by "Iron Mike" was no accident. His autopsy unearthed evidence of a trauma-related disease - the direct result of years of blows to the head in games. He knew it would keep killing scores of other sportsmen unless something was done. He believed that the NFL (National Football League), one of the most powerful corporations in America, would welcome the discovery. But it was the one truth they wanted to ignore. Omalu himself became a target. 'This is classic David and Goliath stuff, and as exciting as a great courtroom drama. A riveting, powerful human tale . . . a masterclass on how to tell a story' Charles Duhigg, New York Times columnist and bestselling author of The Power of Habit
Takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, this title shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives.
In this new edition of his landmark book, Richard Layard shows that there is a paradox at the heart of our lives. Most people want more income. Yet as societies become richer, they do not become happier. This is not just anecdotally true, it is the story told by countless pieces of scientific research. We now have sophisticated ways of measuring how happy people are, and all the evidence shows that on average people have grown no happier in the last fifty years, even as average incomes have more than doubled. In fact, the First World has more depression, more alcoholism and more crime than fifty years ago. This paradox is true of Britain, the United States, continental Europe, and Japan. What is going on? Now fully revised and updated to include developments since first publication, Layard answers his critics in what is still the key book in 'happiness studies'.
Easier to eat, with a cream cheese filling and a frosted top, whoopies are set to take over from cupcakes in a big way.
This book is set to be the must-have book on these fun little cakes. Thought to have originated in the Amish communities of America (the farmers would open their lunch boxes to cries of 'Whoopie!' when they saw that their wives had included them as treats) they are now setting a trend in cities like New York and London and are set to take over the rest of the UK! Sophie's book includes 70 whoopie recipes from classics like a mini Victoria sponge, to a whole range of chocolate and fruit-based whoopies and sections on celebration and wacky whoopies too.
Perfect for birthday parties and get-togethers - your guests will fall in love with whoopies! Complete with all the fillings and frostings you need to make these adorable cakes, Sophie has also included 30 delicious cupcakes, including her award-winning lemon drizzle cupcake.
Where do good ideas come from? And what do we need to know and do to have more of them? In Where Good Ideas Come From, Steven Johnson, one of our most innovative popular thinkers, explores the secrets of inspiration.
He identifies the seven key principles to the genesis of great ideas, from the cultivation of hunches to the importance of connectivity and how best to make use of new technologies. Most exhilarating is his conclusion: with today's tools and environment, radical innovation is extraordinarily accessible to those who know how to cultivate it. By recognizing where and how patterns of creativity occur - whether within a school, a software platform or a social movement - he shows how we can make more of our ideas good ones.
The latest book from holistic nutritionist Gillian McKeith is an empowering approach to womanhood - how to be happy, healthy and in control at every stage in your life.
Gillian's guidance on all things female is sensitive yet constructive. Through nutrition, learn how to maximise your health potential during the key stages of your adult life, so that you can sail through puberty, glow through your pregnancy and pass through the menopause and beyond with grace and poise. Gillian outlines what to eat to boost specific areas of your health - how to raise your energy levels, get a good night's sleep or increase your chances of conception, for example - and provides simple recipes to alleviate symptoms.
Divided into four sections covering each key life stage, Gillian explains how to take control of your hormones so you can manage all the changes your body is going through. At the end of each, she addresses common ailments you may experience, with advice on how best to avoid them and how to ease complaints. Gillian helps you prepare for the future and lay down good health foundations so you can face all the challenges your body - and life - throws at you.
If you want to optimise your health and improve your physical and emotional wellbeing this is an invaluable reference to keep close at hand.
Karen Martini describes herself as an intuitive cook with an unshakable love for food and cooking. This collection of delicious recipes, which first appeared in Karen's popular column in Sunday Life magazine, is a testament to her considerable skill as a cook as well as her passion for big-flavoured, easy-to-prepare food made with good produce and more than a passing nod to her Italian heritage. Enjoy dishes such as Livornese seafood stew, Tuscan chicken, tasty pastas and salads, and wickedly good sweet treats such as goat's curd cheesecake and traditional biscotti.
- How can I cycle and transport my child/laptop/suit?
- How hard is it to mend a puncture?
- Can I get arrested for cycling drunk?
Finally, a guide for ordinary, non Lycra-wearing people who happen to cycle or want to start.
It's a friendly book for people who cycle to work, to the shops, into town or to the countryside, for all those who are fed up with traffic jams and late trains, who can't be bothered to go to the gym, but want to get some exercise while doing their bit for the planet.
Bicycle teaches you how to stay safe while on the road - and have fun and look good while you're at it. It will help you find your dream ride and stop someone stealing it, and includes a whole chapter on tackling a commute by bike. For those cyclists who want to take things to the next level, there are tips on cycling for sport and leisure, from weekend jaunts to charity rides and epic adventures.
Tasting the Cape is a guide to the world-renowned Cape winelands, a travelling companion and more. Filled with insights from one of South Africa's most infl uential food and wine critics, the book offers the wine lover a new and accessible approach to South African wines by grouping the featured estates by character - the formal types, the wacky ones and the quiet achievers.
Tasting the Cape will not only introduce you to the legends of the Cape winelands and the history of the estates they call home, but will also show you how to navigate your way through the region depending on your interests and the type of wine you are interested in tasting - suggesting routes that combine wine with scenic drives and history. This completely new way of experiencing the Cape winelands combines useful knowledge about wine with a fl avour of the places and people that make this one of the world's most fascinating and dynamic wineproducing areas.
As kids get older, parents get busier, and they all need simple, creative, healthy ideas and recipes for school lunches, snacks, drinks and the seemingly endless round of parties, playdates and special occasions.
This all-new collection of recipes from Petit Appetit is just what they need. These nutritious, organic and easy-to-prepare snacks, drinks and celebration foods are the perfect alternative to processed store-bought items laden with high fructose corn syrup, trans fats, additives and preservatives. Chef and mother Lisa Barnes' simple, delicious recipes enable parents to think "outside the bag" (of processed chips, crackers and cookies) and learn how to create new family favourites with healthy, organic ingredients.
Petit Appetit: Eat, Drink and Be Merry features:
* Expert advice, tips and stories * Nutritional, dietary and allergy information * More than 150 recipes
'This isn't just any cookery book. This is Mastering the Art of French Cooking and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child's books are a triumph, and also a trophy.' AA GILL, The Times This is the classic guide to French cooking with over 2000 clear authentic and delicious recipes for everything from Bouef Bourguignon to the perfect croissant. Bon appetit!
'This book fundamentally altered the way a basic human activity was perceived and pursued.' A O SCOTT, New York Times 'It will gladden the heart of all good cooks... an alchemist's stone which enables any cook to turn base ingredients into gold.' CAROLINE CONRAN, Sunday Times
We all want our children to lead happy, healthy lives. We know they need to eat well and be active in order to avoid the lifestyle diseases we hear so much about these days, such as obesity and diabetes. Parents want to do what's right, but many are unsure of how to get started. In response to this growing need for information, the CSIRO presents a step-by-step healthy eating and activity plan for families, based on extensive research. Find out:
* what are healthy foods for kids * how to encourage kids to be active * how to motivate your kids to make changes that will last * how to organise yourself as a parent to make healthy living a reality.
Packed with easy-to-follow advice and over 100 delicious recipes for stress-free family cooking, The CSIRO Wellbeing Plan for Kids is your complete guide to helping your children on the road to a lifetime of good health.
Why feed your baby food from a jar when you can quickly and easily make fresh, wholesome meals that give little mouths something to smile about? In The Petit Appetit Cookbook, professional cook and mother Lisa Barnes offers a healthy alternative to buying commercially processed, preservative-filled foods to help you create delicious menus, nurture adventurous palates, and begin a lifetime of positive eating habits for your children.
From birth to age four are a child's most crucial years for nutritional and dietary development - and now you can make sure your little one's early culinary experiences are delightful and nourishing, with recipes from fresh butternut squash for your baby, to chicken kebobs for your toddler, to multigrain scones for every petit appetit.
The book includes:- * 150+ easy, fast, child-tested recipes for ages 4 months to 4 years * Mealtime solutions for even the most discriminating eaters * How to create a single meal the entire family will share and enjoy * How and when to introduce solids to baby's diet * How to recognize signs of food allergies and intolerances
