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Craft delicious wild cocktails from foraged and grown ingredientsThe art of foraged, or ‘wild’, cocktails is a growing phenomenon all over the world – from the pop-up bars of London to the farmers’ markets and speakeasies of New York City. Forager’s Cocktails is one of the very first books on the market to capture this growing mixology movement – in a beautiful hardback gift format!Full of lavish full-colour photographs, delicious recipes, and beautiful prose by cocktail expert Amy Zavatto, this inspirational guide to imbibing the great outdoors is a delightful treat for all cocktail drinkers and amateur bartenders.This gorgeous book features 40 incredible recipes divided by season, as well as tips on how best to grow and forage the tastiest ingredients, from berries to herbs, chillis to veggies, flowers to fruit, as well as seasonal suggestions and tips on preserving and storing.Forager’s Cocktails is a delicious toolkit for getting the most from gardens, common spaces, and hedges and crafting delectable, one-of-a-kind cocktails.

Winner of 72 professional motorcycle races around the world and now a bestselling author, Carl Fogarty has been photographed more than most. This illustrated celebration of all his race victories provides a vivid reminder of the colour and charisma that he brought to the sport; and why he remains a legend to this day.Carl Fogarty was arguably the best British motorcycle rider the world has ever seen. Of his 72 race victories, 59 were in World Superbikes (where he won four world championships), 7 were Formula 1 TT victories, and to add further variety to his record, Carl won 5 World Endurance races and an unofficial Macau GP.As well as featuring photographs of his World Superbike championship-clinching victories at Hockenheim, Sugo, Assen and Phillip Island, World Formula 1 championship wins at Donington and Kouvola, and World Endurance victories, again at Phillip Island, Carl tells the story behind the races and of track rivals whom he raced against and beat.In typical Foggy style, he is forthright about his opponents and how he gained an edge over them, and is revealing about the cut-and-thrust world of his profession. We also hear about the feelings of being a podium winner that were stirred in this very private, single-minded individual.Now you can re-live Foggy’s exciting race career in this illustrated look into the world of motorbike racing seen through the eyes of the most recognisable face in the sport.

Fortnum & Mason Food Book of the Year 2016We are not born knowing what to eat. We all have to learn it as children sitting expectantly at a table. For our diets to change, we need to relearn the food experiences that first shaped us.Everyone starts drinking milk. After that it’s all up for grabs.We are not born knowing what to eat; we each have to figure it out for ourselves. From childhood onwards, we learn how big a portion is and how sweet is too sweet. We learn to love broccoli – or not. But how does this happen? What are the origins of taste? And once we acquire our food habits, can we ever change them for the better?In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists and nutritionists to reveal how our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. She looks at the effects siblings can have on eating choices and the social pressures to eat according to sex. Bee introduces us to people who can only eat food of a certain colour; toddlers who will eat nothing but hot dogs; doctors who have found radical new ways to help children eat vegetables. First Bite also looks at how people eat in different parts of the world: we see how grandparents in China overfeed their grandchildren, and how Japan came to adopt such a healthy diet (it wasn’t always so).The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Bee Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our taste and eating habits, First Bite explains how we can change our palates to lead healthier, happier lives.

The inside story of Ferrari’s 1998 Formula 1 season and the team’s battle with McLaren for the World Championship. The Ferrari drivers and key team members reflect on a season of drama, excitement and no little controversy.What were the factors behind the improved performance of the team this season? Who were the characters behind the scenes backing up the brilliant driving of Michael Schumacher and Eddie Irvine? What were the pivotal moments in Ferrari’s head-to-head duel with McLaren throughout the season?Ferrari tells the story from the inside, in the eyes of the team. It features interviews with the drivers and all the key Ferrari personnel, including Jean Todt, Ross Brawn and Rory Byrne – plus an exclusive team view of the Schumacher controversy at Spa involving David Coulthard – along with all the race action from the season.The book also looks back to the signing of Schumacher at the start of the 1996 season and follows the team’s fluctuating fortunes through to the dramatic climax of 1997 at Jerez. With its penetrating insight into the inner sanctum of Ferrari, this fascinating expose is a must for all Ferrari fans.

Sugar is addictive, toxic and everywhere. Find out how your sweet tooth might be nibbling you to death in this straight-talking exposé.

Sunday Times bestselling author Elly Pear shares over 90 of her new pescatarian recipes all centring around vegetables, grains, pulses and dairy.Her approach to food and cooking perfectly suits the modern-day cook and is packed with innovative fresh flavours, interesting textures and a strong garnish game to boot. Crucially, Elly believes that food should be simple and special, whatever the occasion – the two go hand-in-hand.Let’s Eat contains everything you need to know to enjoy incredible meat-free dishes in a straight forward, cost-effective way. You don’t need a stand mixer, a huge processor or oodles of obscure ingredients. These are the cookery building blocks which will help you try new things, mix it up and feel confident in the kitchen. Elly covers:• Batch cooking, where you’ll learn how a little advance preparation can make for effortless dinners, whatever day of the week.• Freezeable dishes, where Elly provides 4 innovative ways to use your defrosted portions. Repetitive leftovers are a thing of the past.• Quick and easy menus containing curated sets of recipes perfectly suited to a whole host of occasions, whether it’s a romantic dinner for two, a brunch party or weeknight family teatime.Elly appreciates the challenges of being a modern cook. Hers is simple, tasty food – that sort that you can cook day-in, day-out, with ease. It’s nutritious but not spotless, and always brings joy.

What is talent? How do you get the best out of yourself? What are the secrets of leadership?In Edge, Ben Lyttleton gets unprecedented access to some of the world’s top football clubs to discover their innovative methods for developing talent – and reveals how we can use them in our everyday lives. Elite teams now look for an edge by improving the intangible skills of their players ‘above the shoulder’. Liverpool’s approach to talent will make you more creative. Chelsea’s culture will improve your resilience. Didier Deschamps will improve your leadership skills. Xavi Hernandez will help you make better decisions. But how?Football is the most hot-housed, intense, financially profitable talent factory on the planet. It’s time we woke up to the lessons it can provide.We all want to have an edge. This is your chance to find one…

Many of our favourite movies come with a side of iconic food moments: the comforting frothy butterbeer from Harry Potter, the sumptuous apple strudel from Inglorious Basterds, the delectable deli fare from When Harry Met Sally, or Remy the rat-chef’s signature ratatouille in Ratatouille.In this cookbook, author Andrew Rea (of the hit YouTube channel ‘Binging with Babish’) recreates these iconic food scenes and many more. With recipes from more than 40 classic and cult films, Eat What You Watch is the perfect gift for both movie buffs and cooks who want to add some cinematic flair to their cooking repertoire.

A REVOLUTIONARY EAST-WEST APPROACH TO EATING WELLEat Clean and feel great with over 100 nutritious and easy Asian soups, salads and stir-fries for everyday health.Ching-He Huang’s promise is simple: with just a wok, a knife and a chopping board, you can revolutionise your diet and feel fantastic.Renowned TV chef and cookery writer Ching transformed her health when she began eating clean – cutting out over-processed, high-sugar foods and embracing natural produce, cooked simply. Featuring fresh, vibrant flavours that make you feel bright, healthy and energised, Ching’s new book Eat Clean shows that by choosing the right foods and adopting easy-to-follow techniques, you too can create delicious meals that help to detoxify and nourish your body so you feel better, stronger and slimmer.With recipes such as Sunshine Energising Oatmeal, Wok-fried Lemongrass Spiced Chicken and Herby Thai Beef Salad, Ching fuses healthy eastern and western cookery to help you create easy, speedy, mouth-watering dishes for breakfast, lunch and dinner.Ching’s done all the hard work for you, so start chopping, get wokking and eat your way to good health!