Mitchell Beazley

What happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia. Curious about what 'hea..»»

In-depth descriptions of all the key Scottish distilleries can be found here, while Ireland, Japan, the USA, Canada and the rest of the world are given exhaustive coverage. ***The World Atlas of Whisky*** includes detailed maps, samples single malts from Aberfeldy to Tormore, great blends from Bushmills to Yoichi and the best of the bourbons and ryes from Barton to Wild Turkey and offers tasting n..»»

GQ Eats includes contributions from Michelin-starred chefs Heston Blumenthal, Gordon Ramsay and Marcus Wareing through to TV cooks such as Jamie Oliver, Rick Stein and Hugh Fearnley-Whittingstall. Recipes provide inspiration for any occasion, ranging from a Boy's Night In (Risotto with clams, Coq au vin) to Michelin-star Meals Made Easy (Steak tartare, Tomato and chilli pasta with prawns) and R..»»

***I thought I knew almost everything about the history of fashion until I met Kerry Taylor. The inside-out knowledge she has of garments will inspire both students and designers to look at fashion with fresh eyes.*** -Sarah Mower, US Vogue- ***This beautiful book by Kerry Taylor - the go-to woman for vintage and antique couture - is a treat for collectors and fashion lovers alike.*** -The ..»»

One way or another,whether we buy or make them,we eat pies by the millions. From the football terraces to the family table, pies have always held a special place in food history. A pie is an ingenious idea - meat, vegetables or fruit develop their finest flavours when cooked in their own juices and encased in a pastry crust. Pies have been enjoyed since at least the 9th century,when the Abbey of F..»»