Bloomsbury River Cottage Great Salads Alderson Gelf

'This is a book about feeding children, but these recipes are for adults too. I don't think there should be any sharp distinctions between 'baby food', 'children's food' and 'grown-up food'. It's a spectrum the whole family can be on, the food each person eats becoming a little more sophisticated and seasoned as they mature.' • Nikki Duffy brings the River Cottage ethos to feeding children, and shows that it's never too early to involve the youngest family members in mealtimes. Her delicious seasonal purees and simple, wholesome recipes put the needs and wants of babies and toddlers first, whilst offering up dishes that will delight adults too. With clear advice on nutrition and weaning, The River Cottage Baby & Toddler Cookbook is the perfect starting point for your child's great food adventure

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant book • He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob

A stunning collection of 100+ heart-warming recipes that also happen to be packed with things that are good for you • The perception that the food we love can't also be good for us is swept away by this stunning collection of delicious, heart-warming recipes that also happen to be packed with good things that help keep us healthy • And Good Comfort is in every way generous, as Hugh makes our favourite foods healthier not by taking stuff out of them, but by putting more in: the best whole ingredients, celebrated in all their colourful and seasonal diversity • We can relish a hearty winter stew that is deeply beefy, but also heaving with healthy veg. We can tuck into a pie knowing that the pastry is awesome and the filling wholesome. Much maligned greens come out to play in moreish gratins and leafy curries

Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto • The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses

Bread features a host of recipes for all levels of bread-makers, including simple one-flour recipes like soda bread and no-yeast loaves that can be mixed, kneaded and baked in no time at all • First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels • The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses

In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen • There are more than 80 simple recipes to make everything from sauerkraut and sourdough, kimchee and kombucha, to pickles and preserves, accompanied by thorough explanations of how the fermenting process works. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up • With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful step-by-step photographs, this book will bring the art of fermentation to your kitchen

We are surrounded by stories of people on the move. Wild species, too, are escaping warming seas and desiccated lands in a mass exodus. Politicians and the media present this upheaval of migration patterns as unprecedented, blaming it for the spread of disease and conflict, and spreading anxiety across the world as a result • But the science and history of migration in animals, plants, and humans tell a different story. Far from being a disruptive behaviour, migration is an ancient and lifesaving response to environmental change, a biological imperative as necessary as breathing. Climate changes triggered the first human migrations out of Africa. Falling sea levels allowed our passage across the Bering Sea. Unhampered by borders, migration allowed our ancestors to people the planet, into the highest reaches of the Himalayan Mountains and the most remote islands of the Pacific, disseminating the biological, cultural and social diversity that ecosystems and societies depend upon

In the year of 1413, two women meet for the first time in the city of Norwich • Margery has left her fourteen children and husband behind to make her journey. Her visions of Christ – which have long alienated her from her family and neighbours, and incurred her husband's abuse – have placed her in danger with the men of the Church, who have begun to hound her as a heretic • Julian, an anchoress, has not left Norwich, nor the cell to which she has been confined, for twenty-­three years. She has told no one of her own visions – and knows that time is running out for her to do so • The two women have stories to tell one another. Stories about girlhood, motherhood, sickness, loss, doubt and belief; revelations more powerful than the world is ready to hear

Эта книга посвящена детскому питанию, но рецепты в ней предназначены и для взрослых. Не думаю, что нужно делать четкое различие между "едой для младенца", "для детей постарше" и "для взрослых". Просто с развитием ребенка блюда постепенно становятся все более изысканными и, возможно, более пряными.Приобщать детей к семейным застольям никогда не рано. В книге "Еда для самых маленьких" много рецептов вкусных и питательных блюд, которые, во-первых, подойдут для малышей, а во-вторых, понравятся взрослым. Это овощные и фруктовые пюре, супы, закуски, запеканки, жаркое, рагу и простые десерты. Кроме того, здесь вы найдете четкие советы по поводу кормления и отлучения от груди. Книга станет прекрасным помощником для всех, кто хочет, чтобы начало великого гастрономического путешествия ребенка было приятным и полезным

Эта книга посвящена детскому питанию, но рецепты в ней предназначены и для взрослых. Не думаю, что нужно делать четкое различие между "едой для младенца", "для детей постарше" и "для взрослых". Просто с развитием ребенка блюда постепенно становятся все более изысканными и, возможно, более пряными • Приобщать детей к семейным застольям никогда не рано. В книге "Еда для самых маленьких" много рецептов вкусных и питательных блюд, которые, во-первых, подойдут для малышей, а во-вторых, понравятся взрослым. Это овощные и фруктовые пюре, супы, закуски, запеканки, жаркое, рагу и простые десерты. Кроме того, здесь вы найдете четкие советы по поводу кормления и отлучения от груди. Книга станет прекрасным помощником для всех, кто хочет, чтобы начало великого гастрономического путешествия ребенка было приятным и полезным

In the first of an exciting new River Cottage Handbook series, mycologist John Wright explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. He takes us through the 72 species we are most likely to come across during forays in Britain's forests and clearings: old friends the Chanterelle and Cep, as well as a whole colourful host of more unfamiliar names - edible species including the Velvet Shank, the Horn of Plenty, the Amethyst Deceiver, the Giant Puffball and the Chicken in the Woods, and poisonous types such as the Sickener, the Death Cap and the Destroying Angel • The handbook is completed by more than 30 simple and delicious mushroom recipes from the River Cottage team