Books

Promoted Content

March 2018

Mein Einmachbuch

by Véronique Witzigmann, Kat Menschik

Wer möchte nicht seine saisonalen Lieblingsfrüchte und Gemüse selbst konservieren, um sie später mit seinen Lieben zusammen zu genießen? Oder in einem schönen Glas als persönliches Geschenk an Freunde weiterreichen? Véronique Witzigmann weiht uns in ihre Küchengeheimnisse ein und zeigt, wie das Einmachen leicht gelingt. Das Einmachbuch enthält Rezepte für Klassiker wie Apfelmus oder Kirschkompott ebenso wie für Kürbis-Chutney, Minzpesto, Holunderblütensirup oder Zitronenkuchen im Glas. Der Band enthält darüber hinaus Tipps für die Einmachpraxis und zum saisonal »richtigen« Einkauf. Hinweise zu hilfreichen Küchenutensilien, den geeigneten Gefäßen, der richtigen Lagerung und Aufbewahrung, zu Hygiene und Sicherheit beim Konservieren ergänzen das Rezeptbuch. Die kongenialen farbigen Illustrationen von Kat Menschik runden das Lesevergnügen ab.

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Preserving & freezing

The Basic Basics Jams, Preserves and Chutneys Handbook

by Marguerite. Patten

Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups.;Home preserving is Marguerite's most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as picalilli, ginger marmalade and rose petal jam but also more unusual classics from around the world, such as quince cheese and hot pepper jelly.

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The General Guide of Pickles, Chutneys & Relishes

by Mansoureh Taghadosi

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Food & Drink

September 2022

Biting Biting

Snacking Gujarati-style

by Urvashi Roe

Biting Biting features recipes for fast, easy, 100% vegetarian and vegan snacks that can be knocked up at speed using leftovers and store-cupboard ingredients. Enter a world of Gujarati-style snacking, where nothing is wasted and every recipe can turn into a whole range of snacks. So a simple Potato Shaak (or curry) can be re-purposed as a samosa, or served up on toast with an egg, or stuffed into a parotha or flatbread. Even if you’ve nothing in the cupboard but a tin of baked beans, you can make Baked Bean Curry, or why not try revolutionising your lunch with Cumin-spiced Cheese on Toast or the Cheese & Chevro (or Bombay Mix) Sandwich? Discover more classic ‘bitings’ such as Reveya (Peanut Stuffed Aubergine) and Patta Ganthiya (gram flour crispbreads) alongside her uncle’s legendary BBQ Green Bananas, a full chapter of bhajiya (pakora) and some suggestions for delicious Sweet Biting. With fresh chutneys you can make in moments in a blender and advice on what to keep in your fridge to provide optimum ingredients for Biting, you will never be stuck for a snack again.

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Self-help & personal development

June 2013

The Food and Sex Book

Recipes and Sexipes for the Caring Cook

by AJ Orchard

The Food and Sex book spells out all the ingredients needed for a wide range of recipes and sexipes and clearly instructs readers what to do with them for great food and sex.The aim is to encourage creative, imaginative and adventurous treatment of food and body, resulting directly in well-being; interest for old and young alike. Something for everyone.There are 149 great recipes and when all the ideas in dice sex, oral sex techniques, orgasmic challenge, sixty nine, and orgasm on demand are added up, the 34 sexipes expand to 122 super sensuous suggestions; all organised in sections.Recipes: Meat: Red & whiteFish & seafoodVegetablesSpicySalads & mini saladsOmelettesSoupsSauces & gunksCurry powdersBBQBreakfastsSexipes: ToysAu Naturel (well, mostly)TiedOn demandThe recipes and sexipes are easy to follow, with direct and explicit language leaving nothing in doubt. The essentials that should always be on hand for good food and good sex are spelled out clearly in the introduction and the photographs are helpful, sometimes erotic and suggestive, but never prescriptive or pornographic.The food part is for thoughtful cooks; people who want to cook good food, well prepared from good ingredients. From simple dishes to the more complicated; scrambled eggs in the microwave or asparagus soup with poached eggs and pancetta for breakfast, to barbequed salmon, or ray wings in saffron milk sauce for dinner. It is about good, interesting cooking; some is quick and easy, some takes longer and is more complicated.Even those 'ordinary' fall backs chili con carne and spaghetti Bolognaise are enthusiatically included as well as the 'different' aubergine and dolcelatti sandwich, and mussels poached in cider with chorizo thyme and leek.The sex part is for thoughtful lovers, which both partners will enjoy. Women might want to select their favourite sexipes for their partners to read through prior to sex or lovemaking. Men might want their partners to read through some of the light ‘bondage’ sexipes in the ‘Tied’ section to show them that it is not all about pain, sadism, and weirdness, and to ley them know what will be happening. By following the sexipes men will also be able to show they can do bondage in an erotic and loving way, not to mention use their fingers and tongues more effectively!

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Food & Drink

October 2019

A Culinary Journey through Tanzania

by Vera Lifa Seiverth

Tanzania is a country of longing because of its breathtaking landscape. The charming national parks and game reserves attract numerous tourists every year. Mountain climbers can dare the adventure of a Kilimanjaro ascent, the rich flora and fauna can be explored in the classic way on a safari or experience the fantastic underwater world while diving off Zanzibar. In addition to the attractive tourist offer, the East African country also seduces every curious traveler with its varied cuisine. You should definitely try these, because in them you can taste the influences of all the nations and cultures - Indian, Arabic and European - that are at home here. Guests are always welcome, because the tables are always richly set. Fresh salads complement fish and meat dishes, colorful curries, chutneys or delicious soups are as much a part of the menu as ugali (Tanzanian polenta), pilau (spiced rice), visheti (sweetened dough balls) or Tanzanian donuts. This book whets our appetite for a trip to Tanzania and its cuisine because of its vivid descriptions and wonderful pictures of the fascinating scenic Sights and around 100 typical recipes.Good appetite or mlo mwema, karibuni sana!

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Fiction

June 2022

Still Lives

by Reshma Ruia

The glow of my cigarette picks out a dark shape lying on the ground. I bend down to take a closer look. It’s a dead sparrow. I wondered if I had become that bird, disoriented and lost.’ Young, handsome and contemptuous of his father’s traditional ways, PK Malik leaves Bombay to start a new life in America. Stopping in Manchester to visit an old friend, he thinks he sees a business opportunity, and decides to stay on. Now fifty-five, PK has fallen out of love with life. His business is struggling and his wife Geeta is lonely, pining for the India she’s left behind. One day PK crosses the path of Esther, the wife of his business competitor, and they launch into an affair conducted in shabby hotel rooms, with the fear of discovery forever hanging in the air. Still Lives is a tightly woven, haunting work that pulls apart the threads of a family and plays with notions of identity. Shortlisted for the SI Leeds Literary Prize

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Science & Mathematics

November 2020

Plants for Novel Drug Molecules

Ethnobotany To Ethnopharmacology

by Bikarma Singh & Yash Pal Sharma

The present book is based on twenty five excellent scientific contributions of seventy researchers from topmost research organizations. The book begin with plants used in Sowa-Rigpa system of food and medicine, followed by traditional uses of plants as medicine among Khasi tribe living in northeast India. This compilation contains several research techniques highlighting methods and analysis of documented data, and procedure for scientific validation of findings. Methods for assessing traditional knowledge of highly threatened plants such as Hodgsoniaheteroclita, pharmacological applications of family asteraceae, ethnobotany of family apiaceae, plants used in managing leucorrhea, plants as animal care, phytochemistry of Arisaemajacquemontii, Andrographispaniculata, Blumealacera, Boerhaaviadiffusa, Hemidesmusindicus, Pterocarpussantalinus, Rauwolfiaserpentina, Rauwolfiatetraphylla, and several other ethnobotanical and ethnopharmacological parameters used in studying current science is described in this book. Besides, it is followed by several research topics focused to the clinical arena, plants used in relation to cancer, diabetes, skin disorders and many other aspects relates to animal and human health care. Todays food supplements derived from plants are of high demand, and this compilation also highlighted several plants used as nutraceuticals. It has been observed that herbs contain many bioactive compounds with powerful antioxidant properties as evidence from the scientific data, and few research on lianas, lichens and role of allylisothiocyanate as a bioprotective agent also discussed added more value to this compilations. Focused theme such as ethnobotanical trends and techniques, phytochemistry, biological activities, ethnopharmacology and clinical studies is adding and contributing a lots value to this book in discovering leads for medicine formulations.

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May 2023

Brunch with Brother Marcus

Recipes from the Eastern Med

by Tasos Gaitanos, Alex Large

Brunch at Brother Marcus is a weekend institution in London, and here in their first book you can find out why. Tas and Alex take the flavours of the Eastern Med to make dishes worth getting out of bed for, from simple favourites like Menemen - a spicy scrambled eggs made with peppers and tomatoes - to the sublime: think Pulled Lamb Flatbreads or Rosti with Fried Chicken and Eggs. Brunch with Brother Marcus also features recipes to make your own yoghurt, pickles, salt beef and breads as well as a drinks chapter that delivers both smoothies and fortifying cocktails such as the Brother Mary, or the alcohol-free Pomegranate Ginger Beer (sure to put a skip in your step). And there are sweets too, including traditional Baklavadika and a truly divine Portokalopita, an extraordinary orange filo pastry cake. You won’t want to brunch with anyone else.

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Virgo

by Stella Andromeda

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Agriculture & farming

January 2010

Underutilized and Underexploited Horticultural Crops: Vol 05

by K.V. Peter

"Globally there is concern for diminishing nutritional security. Land under agriculture is dwindling, water for irrigation becoming scarce and costly and availability of labour getting lesser, the need for future crops and alternate source of nutrition is getting attention. Under CGIAR, an all inclusive future crops international has been established to bring to light underexploited and underutilized crops. Horticultural crops especially vegetables, fruits, ornamentals, medicinal plants and aromatic plants are unique in presence of a large number of plants with possibility for edible uses and considerable nutritive value. Many are wild weeds in one part of the globe but edible and consumed in another part of the globe. A few such plants are used for phytosanitation and phytoremediation but are getting attention as raw materials for biofuel production. Energy and water are two natural resources getting threat due to climate change resulting global warming and ozone depletion."

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Agriculture & farming

June 2008

Underutilized and Underexploited Horticultural Crops: Vol 03

by K.V. Peter

The series Underutilized and Underexploited Horticultural Crops are reviewed in several science journals for its uniqueness and richness in content and botanical information. Enlarging the food base and food basket along with validated information on plants for industry, dyes, timber, energy and medicine is the core theme of the series. The third volume has 25 s written by 46 scientists from UK, Mexico, Spain, India, USA, Turkey and Nigeria. The crops covered are atuna, African de bolita, capers and caper plants, kair, natural dye plants, plants used for dye sources, underutilized wild edible fruits of Kerala, bael, carambola, tropical plum, citrus, fig, guava, star gooseberry, hog-plum, underutilized leaf vegetables of sub-Himalayan terai region, underutilized vegetables of Tripura, agathi and chekkurmanis, celosia, colocasia, edible begonias, kangkong, underutilized palms, Atuna and African de bolita are new crops to Indian readeNatural dyes are attaining significant commercial importance in view of the negative effects of synthetic dyes which are allergic and in a few cases carcinogenic. Underutilized fruits like bael, carambola, tropical plum, fig, star gooseberry and hog-plum are receiving attention in view of their wider adaptability and suitability to grow under conditions of stress. Underexploited leaf vegetables like agathi, chekkurmanis, celosia, edible begonias and kangkong have been given prominence. Prof.Ghillean T Prance, FRS has contributed the on Atuna. The Editor is Dr K V Peter Former Vice-Chancellor, Kerala Agricultural University.

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The Forest Gardening Principle

The Seven Layers to Growing Fruit, Vegetables, Herbs, Nuts and Berries

by Sandra und Michael Skala

The special thing about this book is its accessible tone and the authors’ direct, personal approach. Thanks to many years of experience, they know exactly how to create a forest garden and can share vast amounts of practical knowledge – made simple and accessible for everyone, even if you’re totally new to gardening. And it isn’t just (budding) forest gardeners who can benefit from this book; anyone who likes to grow their own can learn something from the many different methodologies explained here. No matter whether you want to plant your own forest garden or just to learn about the different methods this principle uses: in this book you’ll find plenty of useful guidance, valuable tips and tons of inspiration for how to integrate these elements into your very own space. Planning aids, plant lists for the individual layers, and numerous sketches and information tables will help you to implement it all smoothly at home and to find the strategy that works for you. Dig in!

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Food & Drink

Let’s Cook with Nora

New Edition

by Nora Daza & Nina Daza-Puyat

Let’s Cook with Nora provides documentation of Philippine cooking for 1965 when it made its appearance. In its new, 21st-century, classic version—lovingly restyled by her daughter Nina Daza Puyat—Nora Daza’s legacy is ready for today’s cooks, brides to be, and food lovers. –Felice Prudente Sta. Maria (Food historian and author of The Governor-General’s Kitchen)

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Agriculture & farming

January 2008

Underutilized and Underexploited Horticultural Crops: Vol 04

by K.V. Peter

There is Global concern on shrinking food base depending on a meager three crops-wheat, rice and maize-.New Crops are to be encouraged to fit into the changing food habits, life styles and above all climate change. Underutilized Horticultural Crops are getting attention world around. The High Impact Journal HortScience reviewed vol. II Underutilized and Underexploited Horticultural Crops and reported its global value. The series projects the nutritional values, ecological compatibility, fitness to ecological niches and above all optimum uses of natural resources like water, energy, space and time. Volume 4 deals with edible plant foods in Africa, African Leafy Vegetables, Amaranths, Chilies, Annual Drumstick, Clove bean, Cluster bean, Curry leaf, Ivy Gourd, Snap melon, Sweet Gourd, Teasles Gourd, Tree borne vegetables, Fruits of North Eastern Region, Dragon Fruit, Wood apple, Strobilanthes, Seed Spices, Yam bean and Trees for Energy. Twenty s in the 4th volume are compiled by the Eminent Scientists in the respective crops. The volume 4 envisages a world free from hunger and under nutrition and full of health and wellness.

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Agriculture & farming

January 2007

Underutilized and Underexploited Horticultural Crops: Vol 01

by K.V. Peter

Underutilized and underexploited horticultural crops form an integral part of health food green parks, neutraceutical industry, home decorations, renewable sources of green energy and above all food reserves during calamities. Leaf vegetables like agathi, chekkurmanis, waterleaf, drumstick leaf, basella and colacasia leaf are rich in fibre, minerals and beta carotenes. Cucurbits like ash gourd, pointed gourd, ivy gourd, kekrol, snap melons and chow-chow are rich in iron and amino acids. Fruits like karonda, aonla and cherries are highly nutritious and are suited to less moisture soils. Noni is a fruit for health. Noni juice is recommended against diabetes, obesity and sleeplessness. Among spices, long pepper, mint, celery, fenugreek and garcenia possess medicinal properties. There are a large number of underexploited medicinal plants like tulsi and peppermint with considerable economic value. Underutilized crops like in Tripura, Orissa and Kerala are specially mentioned. There is need to broaden the food basket with lesser know crops. There is a shift from Health Care to Wellness Industry. Prevention is always better then cure. The present volume deals with underexploited and underutilized horticultural crops in its totality. The contributors of each are working scientists in the specific crop.

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Food & Drink

September 2018

Brick Lane Cookbook

by Dina Begum

Brick Lane is famous for many things: for being home to the biggest Bangladeshi community in the UK, for its curry houses and Bengali sweet shops, for its graffiti, its long-running market and its beigel shops. Now, its also increasingly well known for its thriving art and fashion scene and the incredible street food available there. Dina Begum has been a regular visitor since she was a little girl eating lamb kofta rolls with her dad at the Sweet & Spicy cafe. In her first book, she celebrates Brick Lane's diverse food cultures: from the homestyle Bangladeshi curries she grew up eating to her own luscious and indulgent cakes, from Chinese-style burgers to classic Buffalo wings, from smoothie bowls to raw coffee brownies. With contributions from street food traders and restaurants including Gram Bangla, Beigel Bake, Blanchette, Chez Elles, St Sugar of London, Cafe 1001 and Moo Cantina, the Brick Lane Cookbook is a culinary map of the East End's tastiest street and a snapshot of London at its authentic, multi-cultural best.

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Lemonade: 50 Non-Alcoholic Drinks to Make Your Own

by Mireille van Elst, Arno Arno

On a hot summer day, a fresh seasoned chilly water drink is the answer to (almost) everything. In this book we give you 50 delicious and easy recipes for popsicles and drinks based on water. Healthy and refreshing, fun to make and delicious to eat and drink, this book helps you through a hot summer or, gives you a at least a wonderful summery feeling. From detox waters for a healthy weekday to festive non-alcoholic cocktails for the weekend. White wine? Sooo last year. With recipes for: lemonade syrups, non-alcoholic cocktails, special ice cubes, infused waters and different kinds of ice tea. Snor's titles

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Literary Fiction

June 2022

The Reservoir

by David Duchovny

The Reservoir follows an unexceptional man in an exceptional time. We see our present-day pandemic world and New York City through the eyes of a former Wall Street veteran, Ridley, as he, in his enforced quarantined solitude, looks back upon his life. He examines his wins, his failures, the gnawing questions—his career, his divorce, his estranged daughter—and wonders what it all means and who he really is. Sitting and brooding night after night, gazing out his huge picture window high above the Central Park Reservoir, Ridley spots a flashing light in an apartment across the park as if a lonely quarantined person is signaling him in Morse code. His determination to find out who this mystery woman is, this fellow quarantine damsel in distress trapped in her own Fifth Avenue tower, leads him on an epic quest that will ultimately tempt him with either delusional madness or the fulfillment of his own mythic fate. Is he a dying man going mad or an everyman metamorphosing into a hero? Or both? We accompany Ridley as he leaves the safety of his apartment window to save the Fifth Avenue femme fatale and descends into a dangerous, increasingly surreal world of global conspiracies, madness, and sickness of this viral time; beyond that, into the enduring mysteries of love and fatherhood; and deeper still, into the bedrock mystery of life itself. As Ridley’s actions grow more and more uncharacteristic, he realizes the key to all the mysteries of now, and even all of history, seem to lie deep beneath the freezing waters of the reservoir. The Reservoir is a twisted rom-com for our distanced time, when the merest touch could kill and conspiracy theories propagate like viruses—a contemporary union of Death in Venice, Rear Window, and The Plague.

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Agriculture & farming

May 2021

Advances in Cereals Processing Technologies

by Gopal Kumar Sharma , Anil Dutt Semwal & Dev Kumar Yadav

The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of Food laws and regulations with an Indian perspective as these plays a pivotal role in commercializing food products as well as fresh produce which is aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/ processed foods, various aspects of evolution of Bakery and confectionery technology, Technological evaluation of milling. Since ages process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna. The science and technology involved is well explained in chapter titled Fermented foods based on cereals and pulses. The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under Rheological & thermal changes occurring during processing. Sugarcane and sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as Recent updates in sugar, honey, jaggery and salt processing. Self life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed Foods and is also aptly covered

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by Véronique Witzigmann, Kat Menschik

by Marguerite. Patten

by Mansoureh Taghadosi

Snacking Gujarati-style

by Urvashi Roe

Recipes and Sexipes for the Caring Cook

by AJ Orchard

by Vera Lifa Seiverth

by Reshma Ruia

Ethnobotany To Ethnopharmacology

by Bikarma Singh & Yash Pal Sharma

Recipes from the Eastern Med

by Tasos Gaitanos, Alex Large

by Stella Andromeda

by K.V. Peter

by K.V. Peter

The Seven Layers to Growing Fruit, Vegetables, Herbs, Nuts and Berries

by Sandra und Michael Skala

New Edition

by Nora Daza & Nina Daza-Puyat

by K.V. Peter

by K.V. Peter

by Dina Begum

by Mireille van Elst, Arno Arno

by David Duchovny

by Gopal Kumar Sharma , Anil Dutt Semwal & Dev Kumar Yadav

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