Jacqui Small LLP

Learn all about the Japanese art of creating pot-less plants, known as kokedama, from botanical extraordinaire Coraleigh Parker, and have a go at creating your own pot-less, hanging plants. Coraleigh's breath-taking moss ball creations, featuring ferns, succulents, herbs, orchids and even small trees, are suspended in mid-air and supported by nothing more than a series of strings or fishing lines, intricately wrapped around a root ball. Decorating with indoor plants has never been more popular and hanging kokedama is the ultimate botanical trend as it offers everything through a single, versatile and inexpensive craft; you can turn any of your favourite plants into a kokedama on a (shoe)string in no time.

Plants take centre stage in this beautiful book from award-winning chef Richard Buckley, proprietor of the critically acclaimed vegetarian Acorn Restaurant in Bath. With over 70 delicious, thoughtful and mouth-watering vegan and vegetarian recipes, ranging from the simple to the stand-out, it will guide and inspire you to make even the most knobbly and overlooked of ingredients shine - and persuade even the most carnivorous that plants can, and should, be at the centre of our plates. It's amazing what you can accomplish in your kitchen when you combine centre-staging vegetables alongside a deeper understanding of the techniques required to make the ingredients shine - move aside meat, it's time to give plants the spotlight in the kitchen!

‘Before mezcal I knew tequila. We danced together and had a good time. Then I found mezcal and we not only danced but we talked and talked. As a lover of whisky, mezcal was an easy step for me. And Tom is the person to tell you all about it.’ Thomasina Miers, author and chef-owner of Wahaca restaurant chain ‘Thomas, aside from having one of the early great beards of NYC, played some of the finest music ever to crawl into my drunken ears. He retains the same intimidating and generous approach to mezcal: know everything worth knowing about a subject, avoid the garbage, love it, and share.’ James Murphy, LCD Soundsystem The definitive guide to Mexico's best kept secret; Mezcal. Unlike its infamous offspring tequila, until recently you would have had to take a trip to Mexico to try this intriguing spirit. But with ‘Mezcalerias’ popping up everywhere from New York City to London, Tokyo and beyond, and mezcal increasingly seen on the menus of the most discerning and hippest bars, the agave plant-based alcohol is the cool new drink taking the world by storm. Embark on a regional tour of Mexico and discover local mezcal gems in this illustrated guide to the best 'mezcalerias' (mezcal bars) in the world, then work your way through more than 30 cocktail recipes from the world’s best mezcal bartenders. From backyard heroes to big names, this is a comprehensive guide fwith over 100 varieties of mezcal, complete with a tasting wheel to help explain the subtleties of this intriguing drink and make you a connoisseur in no time.

A scintillating saunter through global beer culture that will inform, educate and entertain whilst quenching the thirst of beer drinkers, whether they are globe-trotting enthusiasts or armchair aficionados. Ale seekers, beer buffs, and novices alike will gain a fascinating insight into the world of beer, from bitters, to stouts, and sour ales to pale ales and saisons. Updated to provide an overview of key developments in the beer world, this classic guide explores the craft brewery revolution in the United States which has thrown up hundreds of fascinating and tasty ales, some created and sold in tiny brewpubs, others made in small and medium-sized breweries, from Portland to Denver, Boston to San Diego. Meanwhile, a beer and food revolution is underway, with beer becoming a valid accompaniment to fine food as lovers of quality ale are championing their tipple as a credible alternative to a glass of wine with dinner. Seven years on from the original publication, this new and revised edition of a much-loved title provides insightful resumes of all that is happening in the constantly changing world of beer. An authoritative, engaging review of the world's best beers to sip and savour!

Featuring 1,000 listed whiskies from around the world, this exceptional and unique guidebook is a must-have for whisky amateurs and connoisseurs alike. It provides a visual categorisation of the main aromas (nose, body, finish and strength), plus additional tasting notes based on the authors' uniquely conceived aroma wheel. Including maps which illustrate geographical areas of production and different terroirs, as well as 3D illustrations of whisky production, Iconic Whisky provides an amazing wealth of information about the nature and origins of whiskies from all around the world. From different types of whisky to the different stages of the production process, grain types (and how these affect flavour), casks (sizes and history), glassware and vocabulary, this book contains essential resources that all amateurs and professionals need to know in order to refine and reinforce their knowledge of whisky culture and tasting techniques.

'This book is a thing of complete beauty! Peter is a master of a very elusive art: combining great innovation with a massively delicious tummy-hug.' Yotam Ottolenghi In this beautiful book, internationally acclaimed chef and ' godfather' of fusion cooking, Peter Gordon, encourages you to throw away any preconceived ideas about what makes a salad and to instead create inventive, mouth-watering dishes that you' ll want to make time and again. Created to be enjoyed all year round as a main meal, part of a sharing plate or as a side dish, every recipe combines ingredients that work harmoniously together. Smooth textures complement crunch, a sharp citrus note setting off the sweetness of a roasted grape, a fiery chilli enlivening a sweet mango. Chapters are identified by a core ingredient, be it meat, fish, grain, cheese or vegetable, but no single ingredient is king - it is the perfect combination that makes the dish. Following Peter' s ethos that cooking should be fun, creative and fulfilling, you' ll find these recipes infused with delicious originality. Try dishes as diverse and tempting as: Asparagus, almonds, spiced quail eggs and shiitake miso dressing; Puy lentils, quinoa, pomegranate, roast grapes and tomatoes, chilli mint and basil; Chilli-chocolate teriyaki mackerel with samphire, Jersey royals and orange; Confit duck leg, caramelized onions, almonds, porcini, cavolo negro and blue cheese. There is something here for everyone to enjoy.

SHORTLISTED for The Fortnum & Mason Food & Drink Awards 2016* This is a book about tea but not as you've ever seen before. It takes the core information about tea but presents it in a highly original and entertaining way. It uses infographics and illustrations to convey facts and figures as well as other informative content. With five parts, the book starts off with a celebration of tea-drinking around the world: from drinking masala chai in tea shacks in India or from a samovar in Russia, to the dramatic pouring of Moroccan mint tea and the brewing of a salty butter tea in Tibet. Part two is an illustrated timeline that takes you through the history of tea in a humorous and engaging way. Part three - From Plant to Pot - explains in a simple but informative way the origins of different teas, where they come from and how they are processed. Take a visual journey, with the tea leaf, and see what happens during the processing business as well as learning about the different types of tea and what each needs to bring out its very best in terms of taste. It's here, too, that we meet the people behind the tea estates that teapigs deal with. Part four explains everything you ever wanted to know about drinking tea. Should you slurp or sip your tea? Follow in the steps of a tea taster and learn how to taste like a pro. Is a cup or a bowl best for drinking tea? The book takes a look at all kinds of drinking vessels from across the globe. To dunk or not to dunk - that is the question? Teapigs subscribers give their top 10 biscuits to dip in a cup of tea, does your favourite biscuit feature? And how can tea influence your mood? The fun but informative mood-o-meter shows you how to pick the right tea to cheer you up or calm you down. Plus, discover a whole tea chest of health-related benefits. The last part of the book is packed with 30 or so recipes, offering inspiration for using tea in cooking or partnering recipes with the best teas.

Vintage Home is both a practical collector's guide - what to look out for - and a celebration of the period. It covers both serious and costly designer creations, which sell in major auction houses worldwide, and cheerful mass-produced kitsch, which you can pick up in car boot sales, charity shops, flea markets and yard sales. It looks at objects from around the world that were made for every taste and budget. Designers in the twentieth century were driven by the possibilities of mass-production and excited by the host of new materials. The period is also infused with the importance of women after the First World War and the emergence of a youth culture, and the new market for modern, fashionable goods from the 1950s onward. Where the older generation were used to 'make do and mend', the young embraced wholeheartedly the disposable society. They replaced the old with something new and fashionable, a taste epitomised by colourful plastic furniture and paper dresses. The consequence is a fabulous array of every type of object for the collector.

All Things Marshmallow offers a fabulous selection of over 80 recipes for flavoured mallows, more decadent layered and flavoured treats as well as desserts, cakes and biscuits and drinks, that all use marshmallow in a star or supporting role. Simple and complex marshmallow recipes will show you that marshmallow is the perfect vehicle for traditional flavour pairings and more exotic combinations. Think Spiced Gingerbread Mallows for a festive treat or Vibrant Lemon and Blueberry Layered Marshmallows for a taste of summer. Clear instructions on making mallows is based on the professional know-how behind the London Marshmallow Company's founders, Ross and Amy - they'll give you pointers on troubleshooting, essential equipment and techniques and will open you up to a whole new world of taste and texture. Naturally low in fat and gluten free, marshmallows are certainly a little bit naughty but made with the very best ingredients they are an exquisite and grown-up way to enjoy a treat. Learn how marshmallows can be both part of your weekly repertoire and how mallow recipes can star as a centre piece at a special event or be part of the perfect homemade gift.

A sophisticated vegetarian cookbook with everything you need to feel at home in the kitchen, cooking in the most nourishing and delicious ways. With her love of whole food and expertise as a chef, Amy Chaplin has written a book to entice everyone to eat well every meal, every day. She provides all the know-how for creating delicious, healthy dishes based on unprocessed, unrefined food - from the basics of good eating to preparing seasonal feasts all year round. Part One lays the foundation: how best to stock your cupboard. Not simply a list of ingredients and equipment, it provides real working knowledge of how and why to use ingredients, plus an arsenal of simple recipes for daily nourishment. Part two is a collection of recipes celebrating vegetarian cooking in its brightest, whole, most delectable form, with such vibrant dishes as black rice breakfast pudding with coconut and banana; fragrant aubergine curry with cardamom basmati rice, apricot chutney and lime raita; and honey vanilla bean ice cream with roasted plums and coconut crunch. Inspirational, healthy, sustainable and delicious - this is whole food cooking for everyone.

Paula Pryke has been helping couples plan weddings for nearly 30 years and this sumptuous book distils her talent as one of the most sought after wedding florists into a unique and invaluable aide to planning your own day. In this book, Paula will guide you through every decision from the choice of theme to the selection of individual flower varieties to, offering many ideas along the way. The Wedding Flowers section leads you through the different flowers that form the key choices for many couples giving information on varieties and history from orchids and roses to sweet peas and daisies. Wedding Themes considers different style approaches, from exploring palettes such as classic white or hot pink, to a do-it-yourself vintage approach, a garden decorated for a summer evening reception, or a glamorous hotel ceremony. Floral Decorations gives you a host of ideas for decorations you will be choosing for your big day, from bouquets to buttonholes and headdresses for the flower girls. There are ideas for decorating the venue from floral arches to pew ends. For the reception afterwards there are ideas for table decorations, chairbacks, napkin details and cake toppers that will all set the stage for a wonderful celebration. For those who want to create their own arrangements, 29 step-by-step projects for bouquets and arrangements will give you all you need.

This innovative book introduces a whole new way of eating with a unique plan developed specifically at Grayshott Spa, one of the world' s leading health spas. By focussing on digestive health as a route to true health, the Grayshott Plan helps to boost your energy and rebalance weight safely through a nutrient rich diet that will give you everything you need to face the demands of modern life. The Plan dispels the misguided notion of ' detoxifying' through spartan, punitive regimes and instead focuses on regaining good health by eating the right foods to aid the body' s natural detoxification. The Plan can confidently recommend quality grass-fed red meats, fish, eggs, fermented foods, butter, avocado, and organic vegetables. This is not a plan of privation but a sensible and satisfying approach to food that brings you back to feeling great. The first section will introduce you to the Plan and provide information and meal plans for a short-term course to rest and repair your digestive tract. The Post-Plan information will show you more foods to introduce to your diet and keep your gut healthy. The recipe section contains 100 delicious meals split into breakfasts, soups, main meals, vegetable sides, salads and special occasions and includes delicious, satisfying and nourishing meals like: Baked eggs with tomatoes, peppers and chorizo Porchetta with plum and fig chutney Grilled sole fillets marinated in ginger and tangerine Crayfish cakes with coconut and mango and many more.

Kitchenalia showcases the vast creative potential of vintage kitchenware, reclaimed furniture and upcycled accessories. Here is everything you need for furnishing and styling a kitchen with personality, panache and unique retro charm. Kitchenalia is an inspiring guide to putting together a unique and creative kitchen using vintage pots and pans, family treasures such as your grandmother's old scales, classic designs that have stood the test of time, retro-inspired and second-hand china and glass and reclaimed and reinvented surfaces and furniture. This book demonstrates that period pieces, whether retro utensils and gadgets, farmhouse furniture or salvaged surfaces, are the antithesis of the mass-produced modern alternatives and have a timeless integrity. Sourcing such items from flea markets and antiques fairs is a unique and rewarding way to kit out a kitchen. Vinny Lee first shows how three designers transform a modern fitted kitchen in very different ways, to demonstrate how easy it is to add a personal sense of style. The Kitchenalia Kitchen then showcases the key styles and themes that characterize this approach, including the Retro Kitchen, the Collector's Kitchen, the Reclaimed Kitchen and the Painted Kitchen. Kitchenalia Elements presents everything that can be used to get the look you want, from pans, crockery, storage tins and containers to furniture, surfaces and lighting. Packed with advice on sourcing, reinventing, repurposing and displaying, Kitchenalia is an inspiring and informative guide to creating a kitchen with heart and soul.

The follow-up to Honestly Healthy, Honestly Healthy for Life shows you how to follow an alkaline diet everyday Honestly Healthy for Life is the fantastic healthy eating cookbook for foodies who want delicious, nutritional meals, snacks and treats everyday without feeling like you're 'on a diet'. 100 delicious new recipes for every occasion will ensure you always have ideas for great healthy meals. From kids parties and Sunday lunches to nights in with friends and lunches on the go, Honestly Healthy for Life has a tasty answer for every occasion. With advice on what to have stocked in your larder and examples of what fresh food to choose week-to-week, this is the ultimate guide and recipe book to help you introduce the alkaline diet into your life. With ideas for breakfast in bed, garden parties, movie nights and recipes for juice 'hangover cures', 'flat tummy' soups and flu fixes, Honestly Healthy for Life has all you need to fit alkaline eating into your busy life.

World's Best Ciders is the first book to showcase the world of cider, from its origins as a thirst-quencher for farm workers to its present as a rival to champagne. Travelling from the Old to the New World and teaching us not only how to taste it but how to cook with it, Pete Brown and Bill Bradshaw explore every aspect of this fascinating drink and the people who produce it. Here you'll discover what Johnny Appleseed really planted, find out what the Magners' effect is and learn why perry is a miracle drink. Beginning in the sidrerias of Asturias, Spain, where cider has been part of the culture for thousands of years, the authors then travel north to Normandy and Brittany in France, to the famous cider regions of Somerset, the Three Counties and Wales in the UK and then across the Atlantic, to New England and Quebec where cider is being re-invented, taken out of bars and into restaurants. Over 200 ciders are described in detail, with tasting notes, and illustrated with hundreds of Bill Bradshaw's inspiring and beautiful photographs. This is a story that has never been told. It is a story that will appeal to the novice and the expert alike.

From irresistible macaroons to tasty cheesecakes, discover new ways of using, cooking and enjoying Nutella with 30 mouthwatering recipes that are as versatile as they are delicious. Taking one classic storecupboard ingredient and adding it to a variety of sweet treats has made for an impressive range of recipes, each one accompanied by a full-page photograph. Children will love Nutella and white chocolate rice cakes alongside caramel cream Nutella lollies, while adults will appreciate Nutella charlotte and mango and Nutella spring rolls. For impressive party fare there are recipes for mini coconut and Nutella palmiers plus Nutella truffles and Banana and Nutella tartlets.