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Sometime in the 1950s, Emiko Davies' nonno-in-law began the tradition of ringing in the new year with tortellini al sugo. He served it along with spumante and a round of tombola, and sparked a trend; up until the 1970s, you could find tortellini at midnight on New Year's Eve in the bars around the Tuscan town of Fucecchio. This is just one of the heirloom dishes in this collection, for which Emiko Davies has gathered some of her favourite family recipes. They trace generations that span the length of Italy, from the Mediterranean port city of Taranto in the southern heel of Puglia to elegant Turin, the city of aperitif and Italian cafe culture in the far north and, finally, back to Tuscany, which Emiko calls home. Tortellini at Midnightis a book rich with nostalgia, with fresh, comforting food and stunning photography. It is a book that is good for the soul.

Making really good beer at home can actually be fun, easy and cheap - and take less than a day! In Kitchen Brewing, beer enthusiasts Jakob Nielsen and Mikael Zetterberg show you how to create delicious-tasting beers on a budget in just a matter of hours, without losing any quality along the way. Using regular, everyday kitchen equipment, plus a basic home-brew starter kit, you'll soon discover that brewing beer can be as simple as cooking: you don't need to be an expert but with a bit of patience and the right know-how you'll soon see just how simple and fun it is to make beer at home. Learn how to brew small volumes of a range of different styles of beer: from beautiful fruity IPAs and fresh and herbal lagers to a cracking porter and Swedish folkoel with a real punch of hops, these are fun, manageable recipes that anyone can master. Featuring comprehensive instructions on tools, bottling, equipment hygiene, as well as helpful hints and tips on the best season to brew each beer, it won't be long until you are making your own unique beer creations in your very own kitchen brewery.

Gelato Messina is THE gelati book that takes you to a whole new level, with unique recipes that result in the frozen works of art that are synonymous with this famous Sydney establishment. Gelato Messina is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make Gelato Messina's signature gelato cake, Hazelnut Zucotto, or indulge in a Royal with Cheese, ice cream-style. These recipes will challenge everything you believed about ice cream, but the results will be worth it.

The Ultimate Book of Party Food presents the know-how required to master the art of entertaining guests with savoury and sweet treats. Each recipe features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image to inspire the reader and demystify the cooking and preparation process. The Ultimate Book of Party Food includes basic building-block recipes such as sauces, breads, doughs and fillings, followed by detailed recipes, from fingerfood and small bites to sandwiches, rolls, soups, and tarts, to tiny sweet treats such as macarons and mini cremes. Rounded off with tips on menu planning, preparation timing and food storage, alongside sample menus, cooking and preparation techniques and information on produce, The Ultimate Book of Party Food is the complete toolbox you need to host your next celebration.

With over 100 classic and modern cocktail recipes, The Book of Vermouth explores every aspect of the drink and shows just how much you can do with it, on top of a delicious Martini or Negroni. An introductory section offers a comprehensive guide to the essentials of vermouth, including the grape varieties, production, botanicals and wormwood (the key ingredient in making the drink). The main part of the book is dedicated to the many different ways to serve, drink and store vermouth. With chapters on Vermouth Neat, Vermouth in Spring, Vermouth in Summer, Vermouth in Autumn and Vermouth in Winter, as well as Bitter Edge of Vermouth, Stirred & Up, Vermouth Party and After Dinner, the book provides recipe ideas for enjoying it on every conceivable occasion. Vermouth is increasingly used in cooking and there are seasonal food recipes peppered throughout from chefs such as Kylie Kwong, Ben Shewing and Andreas Papadakis (Tipo 00). Winemaker Gilles Lapalus and bartender Shaun Byrne are your expert guides to this most fashionable of drinks, this book is the must-have new release in alcohol books.

Welcome to your tour of the wine-growing world. Wine has rolled its barrel from the shores of the Black Sea to the mountains of the Andes, following humans and their dreams. But just how did a Pyrenean grape variety end up in Uruguay? And by what means were grapevines able to reach Japan? This book goes back through time to retrace the grape's conquest of the world, stopping in each winemaking country, from the oldest to the most recent, to discover wines past and present, while also looking to the future.

365 Days of Art is an inspiring journal designed to help readers and budding artists nurture their creativity and explore their feelings through the medium of art. Featuring an activity for every day of the year, from simple tasks like drawing shapes and lines, to more mindful exercises like coloring-in, painting with primary colors, and drawing what you see. With beautiful, vibrant hand-lettering and watercolor illustrations, the book pairs inspiring quotes with supportive prompts and exercises to spark reflection through your drawing, writing, painting and more.

Paris is the epitome of style, an epicentre of elegance - a must-see on every fashion-lover's list. But where to visit, and what to do? With her inimitable fashion eye, internationally acclaimed illustrator Megan Hess takes you on a personal tour of her favourite places to play, shop, sleep and eat in the City of Lights. From people-watching on rue Saint-Honore to cocktails at the Ritz, this is Paris at its most chic. Filled with Megan's stunning, detailed illustrations, Paris: Through A Fashion Eye reveals the city as you've never seen it before.

At its heart, Dalmatian cuisine is frugal, honest and rustic, with distinctive flavours, including silver beet, varenik (grape molasses) and prosek (Dalmatian fortified wine) that give it an identity all of its own. Similar to Greek and Italian food, fish, seafood, tomatoes and olives reign and the foundation of most dishes is good quality produce grown in pure, clean earth and treated simply. Some dishes include the famous Dubrovnick creme caramel, Rozata, Brujet (Dalmatian fish stew) and pasticada, a slow-cooked beef cheek with prunes, apples and potato dumplings. In his first book, Dalmatia, Ino Kuvacic brings us over 100 authentic Croatian dishes. With chapters covering vegetables and salads, meat dishes, fish and seafood and sweets, the book reveals authentic recipes and cherished food traditions of this little-known part of Europe - the spectacular Dalmatian coast. It is a region defined by the sea, and its cuisine has evolved from the a long and complex history that has brought many foreign influences both to its shores and its food.Accompanied by stunning local photography of both this beautiful region and the culinary experiences and traditions it offers, Dalmatia will transport you to the sparkling coastline of Croatia from your own kitchen.

Photographer, blogger, art director and fashion enthusiast Giuseppe Santamaria invites us on a journey across four continents to explore men's street style in eight inspiring cities - New York, Toronto, Tokyo, Sydney, Melbourne, London, Florence and Paris. This striking photographic collection showcases unique men and their styles, from the classic silhouettes of Italian tailoring to the eccentric outfits of Manhattan and downtown Tokyo. Alone In A Crowd is a global sartorial adventure that captures the relationship of place, personality and fashion.

A captivating journey to French wine country, here are 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. Readers everywhere fell in love with Mimi Thorisson, her family, and their band of fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old chateau in Medoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Souffle, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi's husband, Oddur Thorisson, this cookbook is a charming jaunt to an untouched corner of France.

Join the internationally acclaimed team from The Everleigh for an evening of good drinking, festive hosting and classic style. From an aperitif at sundown, a nightcap in the early hours, right through to a hair of the dog the morning after, we invite you on a wild and romantic journey in celebration of the golden era of drinking and entertaining. With more than three hundred recipes for fond and forgotten classic cocktails, including our favourite variations, A Spot at the Bar is an extension of the Everleigh experience and a chance to get up close and personal with everything we know and love. It is much more than just a cocktail book. It reflects this golden era cocktail bar's sophisticated vibe and style of drinking, as well as offering a how-to guide to other elements of the social experience. "His Style" and "Her Style" chapters include functional fashion hints and tips on shoe styles and accessories. The how-to guides strike a playful, yet informed tone, in a bid to help you put your best foot forward, whatever the occasion.In Michael's words: "In appreciating the quality of their drink, the glassware in which it is served and the decor of the venue in which they frequent, the consumer is forced to critique everything from the appropriateness of their Friday night attire to their core values in work and leisure." Now you just need to find a spot at the bar...

'Confidence is like a muscle: the more you use it, the stronger it gets.' - AnonConfidence is a key asset in life - from presentations at work to first dates, there are so many situations where a little confidence goes a long way. With tips on job interveiws, body language and making a great first impression, I Want to Be Confident contains straightforward, well-researched advice to improve anyone's confidence and self-esteem.Harriet Griffey identifies what it takes to improve confidence and offers practical tips on embracing our social and working lives and approaching our personal and professional relationships more positively, and in a way that authentically reflects who we are and what we want to achieve.In today's virtual, social networking world, there is a downside: online rather than personal interaction is creating a climate of social awkwardness and a lack of social confidence, particularly among young people. If we don't demonstrate our abilities or show our unique qualities, it's difficult to be confident about them. We need to practise to improve our confidence.

The Ultimate Cook's Manual gives readers all the technical know-how required to become an expert in the art of cooking. Each of the recipes feature a full-colour cross-section illustration, step-by-step photography and a hero image in order to both inspire the reader and demystify the building blocks of cooking, with reference to French classics. The Ultimate Cook's Manualincludes basics (preparing meat; preparing fish; sauces; stocks; emulsions) as well as recipes for fish and seafood (confit salmon; cod in herb crust), meat (roast chicken with herb butter; rabbit with mustard sauce; pot-au-feu), vegetables (potatoes dauphine; glazed brussels sprouts; asparagus in sabayon) and warm and cold entrees (gravlax of salmon; salmon tartare; scallop carpaccio; cheese souffle; ravioli with fois gras; crepes souffle). A comprehensive glossary includes tips for plating, chopping, setting a table and essential utensils. It is beautifully shot and illustrated and is a wonderful companion to the hugely successful title Patisserie, from the same publisher.

New York: Through a Fashion Eye is an illustrated guide to one of the world's most-loved fashion cities by one of the world's most-loved fashion illustrators. Let Megan Hess take you on an adventure through New York, showing you the hottest places to eat, sleep and play - all illustrated in her inimitable, elegant style. Featuring fashion-themed restaurants, hotels and sites to visit, as well as Megan's favourite places to shop, this is a must-have insider's guide to New York for any fashion lover.

Delicious recipes that are true to Greek cuisine but easily recreated at home For all those who love or want to discover Greek food, Rebecca Seal shares her favourite recipes from her extensive travels in the country and celebrates Greece's regional specialities. Simple yet delicious, she captures the very essence of the islands, using fresh produce and classic Greek flavors in remarkable combinations. Feast on local classics like cheese pies from Alonissos, Kakavia fish soup or moussaka, or experiment with more modern flavors with dishes such as crispy squid with beetroot sauce or Rebecca's volcanic lamb or drunken chicken. For a sweet treat, the olive oil chocolate mousse is impossible to resist. Beautiful photographs complement the recipes and capture the magic and glitz of these timeless islands, from Crete to Mykonos, Santorini to Rhodes.