75 Men, A Shipwreck and Me

Seventy-Five Men, A Shipwreck and Me is the true story of a daring race to recover a treasure trove of silver from a torpedoed wreck lying one-and-a-half miles beneath the Indian Ocean. The quest unites seventy-five seasoned seafarers, each skilled in navigating the ocean’s mysteries. However, they face an unexpected challenge: adapting to Catherine, an English woman aboard their converted drill ship.

“Catherine Bailey’s true story of a salvage expedition to the Indian Ocean is a vivid account of her own experience aboard a salvage vessel, the only woman in a large crew of hard men hungry to locate a vast fortune of sunken treasure. Told with energy, wit and unflappable composure, Bailey’s account of the voyage is by turns exhilarating, comic and fraught with tension. A marvellous account of an extraordinary adventure.”

– Patrick McGrath, author of Asylum and Martha Peake.

My Kosmos My Kitchen

In ancient times, Greek ambrosia was believed to be the food of the gods.

Here at last is a collection of modern, traditional, and most importantly foolproof Greek recipes by renowned chef Loulla Astin.

For Loulla there’s nothing quite like the feeling one gets when descending the aeroplane’s stairs arriving in Cyprus and Greece; from the nostalgic aroma that engulfs the senses as the hot air wraps itself around your body like a cosy blanket, to the natural kind gestures of the locals that warms everybody’s hearts. The Greeks have a unique word for it: ‘Philoxenia’. More than just hospitality, it translates as ‘a friend to a stranger’, but is actually deeper in meaning.

These beautiful recipes are intertwined memories and stories from Loulla’s childhood in Cyprus and her visits to Greece both professionally while filming 52 programmes of ‘Simply Greek’ for Granada’s Sky Breeze, and as a tourist in various locations.

With this book, Loulla will take you back to the warm inviting times spent in the tavernas and family homes of Cyprus and Greece.

Yiamas!

The Valtellina and Lake Como Food and Drink

Have you heard of the Valtellina and the Valchiavenna? If not, you are in the company of most people who have visited Italy – even those who know and love Lake Como, one of the great beauty spots of the world. Yet the northern finger of the lake touches the Valtellina valley, where the pre-Alps meet the Alps. Here, in celebration of their symbiotic relationship, the mighty river of the Valtellina, the Adda, roars into the lake.

One enters, as through a door in a child’s story book, another world, an unspoilt, majestic valley, known for centuries as a cornucopia of goodness, full of historic towns and gastronomic specialities unique to the area. Its 2,500 kilometres of dry-stone walls make up the largest terraced area of viticulture in all Italy, known as ‘heroic viticulture’ for its dependence on human labour. However, its superb DOCG wines largely remain a secret to the rest of the world.

This book is a lovingly researched, lyrical evocation of one of the most stunning areas of the world and its food and drink. It presents its culinary delights in the context of their history, territory, and local customs.

Eat Like a Georgian – a Culinary Journey of the Black Sea Coast

While not everyone has the chance to voyage to far-off lands and indulge in native delicacies, it's often that these world cuisines find their way to us. Whether through a local restaurant, a takeaway order, or a homemade culinary adventure, we’ve become familiar with the flavours of Italy, China, or India. But what about venturing into the unexplored? How about diving into the culinary treasures of a small country, once the eastern frontier of the Roman Empire, boasting a wine-making legacy spanning millennia? Welcome to the rich cuisine of Georgia! Explore its unique recipes, crafted with easily attainable ingredients, which might just find a permanent spot in your culinary rotation. Ready to tantalize your taste buds? Why not go Georgian tonight?

Dishes with Strange Names

British and Irish cuisine, rich in tradition and flavour, has faced challenges in adapting to the modern world. Renowned for its hearty ingredients and lengthy cooking times, this style of cooking often clashes with today’s fast-paced lifestyle, where time is precious and health consciousness prevails. Moreover, these cuisines are known for their quirky and sometimes whimsical dish names.

This cookbook celebrates the unique and oddly named dishes of British and Irish fare, offering just under 200 recipes for culinary exploration. Each recipe is preceded by a story delving into the dish’s history and distinct features. While some dishes remain widely recognized and cherished classics, like ‘the full English,’ ‘colcannon,’ ‘toad in the hole,’ and ‘bubble and squeak,’ others are regional favourites, such as ‘scouse’ in Merseyside and ‘parmo’ in the North East. There are also lesser-known, rarely eaten delicacies like ‘apple hat’ and ‘collier's foot.’

For those intrigued by the misleading, such as ‘squab pie’ (made with lamb, not pigeon) or ‘Glamorgan sausages’ (meatless, cheese-based sausages), this book is a treasure trove of culinary surprises. And for the more adventurous, how about trying ‘toenail pudding’ or a slice of ‘fly cemetery’? This book promises to pique your curiosity and introduce you to the charming eccentricities of British and Irish cooking.

Lady Bean and Family

Lady Bean and Family, the follow-up to Gerald and Usanna Stribling’s Mr Cabbage and Family, is an in-depth exploration of the world of leguminous plants, presenting a blend of historical, botanical, and culinary perspectives. This book details the development of beans throughout history, examining their botanical structure, emphasizing their nutritional importance and even discussing their sometimes surprising cultural role. The authors share expert knowledge on various aspects of bean cultivation and storage, highlighting different methods of preservation and discussing the health benefits and diverse uses of beans.
The narrative takes readers on a global journey, culminating in an extensive collection of recipes that showcase beans in various forms. From savoury snacks popular in the Americas to traditional soybean-based dishes from China and Japan, and even classic French culinary delights, the book provides a wide array of options for cooking enthusiasts and food lovers.
Ideal for readers with an interest in food history, botany, and gastronomy, Lady Bean and Family is an informative resource that offers a comprehensive look at one of the world’s most versatile and nutritious plant families.

Working at the End of the World: An Antarctic Diary

This honest, terrifying as well as humorous account of travelling and working in the magnificence of Antarctica will allow the reader to visualize and feel the harshness and beauty of the great white continent.The main body of the book is the diary account of a two-person deep field research trip. This is about being out in the remote mountains and glaciers facing up to extreme adversity in the coldest place on the planet while retaining one’s sense of humour; the psychology of spending time tent-bound in extreme isolation with just one other person and an honest reflection at the sad moments while being in a storm-bound tent, dwelling on life back in England. There is humour throughout, and the real and honest fear that one feels when in truly dire situations hundreds of miles from safety. The opening chapters look at the author's six-week ocean journey from England to Antarctica on the research ship ‘The RRS John Biscoe’.

The Wet Fish Book

Everything you wanted to ask a fishmonger but were too afraid to ask!Over the years, Simon Bennett has built a busy fish business down in Dorset. Set against the idyllic backdrop of Lyme Regis, Simon takes you on a tour of south coast seafood. With extensive ‘how to’ guides, and exclusive and some unusual fish recipes, you’ll learn lots.Draw on Simon Bennett’s 25 years’ experience in the fish game. Learn how to source and prepare really fresh seafood. Enjoy exclusive fish recipes from Simon’s celebrity chef friends and customers.

The Psoriasis Cook

Andy Saunderson had lived with psoriasis for 25 years. In lieu of any changes in the traditional ways of treating the skin condition, he decided to research whether there were any alternatives.He discovered there was a consensus amongst some that psoriasis can be managed in a different way. It can be treated by making changes to your diet and healing from within. This can be achieved by concentrating on a high-alkaline, low-acid-forming diet and drinking various herbal teas to assist in the healing.Andy has devised a nine-stage process that includes over 100 modern and accessible recipes to assist those who have psoriasis, psoriatic arthritis and eczema.This cookbook can empower those who would like to take ownership of their skin condition and to reduce the appearance of it and in a healthy, natural way.

The Little Book of Wild Garlic

Wild garlic grows vigorously throughout woodlands in spring. Every part of this amazing plant is edible and opens the doors to so many culinary uses. It produces the most amazing vibrant green oil, which imparts its delicate garlic flavour when used for cooking.Gathered freely, make the most of it and try these original recipes from dips, soups, rice, pasta and pastry dishes along with meat, fish and many vegetarian options – all shown in full-colour photographs and so easy to prepare.

The Land of White

The Land of White is a combination of cookery bookand food memoir which takes the real cookingexperiences from the writer straight to your kitchen.The often eclectic recipes, interspersed withcharming evocations of the author's belovedhomeland, reflect Lebanon's cosmopolitan heritage.The dishes may be simple to make but the results arerich in aroma and flavour, with unique ingredients,and prepare you for a real Lebanese adventure.The fusion of aubergine puree with pomegranaterubies, stuffed Swiss chard cigars and kibbe ballsstuffed with minced lamb all create a rich and mindblowinggastronomic extravaganza!

The Art of Parsi Cooking: Reviving an Ancient Cuisine

Niloufer Mavalvala’s The Art of Parsi Cooking introduces Parsi cooking - shaped by Persian and Indian cuisines - with easy preparation and appetizing flavors. Her history of Parsi cuisine is fascinating and well-written, accompanied by tempting recipes. The Art of Parsi Cooking fills a gap in the world of cookbooks.”DENISE LANDIS | PUBLISHER & EDITOR IN CHIEF | THE COOK’S COOK“Wonderful choice of Parsi food favourites of yesteryear. Glad to see my cultural and traditional cuisine revived in such a simple and eloquent way. You do our ancestors proud.”RONNIE SCREWVALA | ENTREPRENEUR, PHILANTHROPIST AND AUTHOR | FOUNDER UTV GROUP UNILAZER VENTURES AND SWADES FOUNDATION“The ancient art of Parsi cuisine translated to modern day cooking - I could happily cook my way through this book”MAHEEN KHAN | FASHION DESIGNER | LABELS: MAHEEN AND GULABO