From espresso expert Jason Scheltus, this book will help elevate your morning coffee to absolute brew perfection. Each step of the process from the farm to your mug is unpacked. You'll learn about the properties of beans, like growing conditions, varieties, picking, drying and roasting. Then the real nitty-gritty stuff: grinding, tamping, extraction and manual brewing methods. How do steaming techniques differ between whole milk and soy, or from oat to almond? How to Make the Perfect Coffee tells all. For those playing at home, this book demystifies the inscrutable realm of coffee-paraphernalia.

Belinda Jeffery baked her first cake at the age of five or six, standing by her beloved mother's side. Ever since then, baking has been her passion. In Mix & Bake, she shares 120 of her favourite recipes for cakes, scones, muffins, biscuits, slices, quick breads, pies and tarts, in the hope that they will become your favourites too. The sweet-toothed will be unable to resist macadamia and chocolate chip brownies, a gooey butterscotch peach cake or a mocha cake with shards of coffee bean brittle. Make a simple meal out of dill, ricotta and parmesan muffins by adding a big bowl of salad, or rustle up some pumpernickel and polenta soda bread to serve with soup on a chilly afternoon. Belinda's encouraging words and clear instructions will inspire even the most inexperienced baker, while her gentle advice gives every chance of success. Beautifully illustrated with photographs by Belinda's long-time collaborator Rodney Weidland, this compendium of timeless baking recipes is bound to become a much-loved and well-used addition to your kitchen bookshelf.

'There's nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.' In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire's Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. There is something here to delight everyone - from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

Everyone knows flavour is important, right? But what turns flavour into something even more spectacular? Texture! When flavour meets textures like creamy, crispy, or crunchy, the taste experience can evolve into something entirely new and utterly fantastic. Joshua Weissman introduces you to elements of flavour, but then digs deeper by explaining how flavour interacts with six fundamental textures. Your first introduction is to "Crunch," where you'll learn how to make recipes, including the most amazing fried chicken you'll ever taste, French fries (of course), and arancini. Next is "Chewy," where you'll make recipes including New York bagels, Jjolmyeon (spicy chewy noodles), and boba tea. "Aerated" features recipes like cheese foam, challah bourbon French toast casserole, and a lighter-than-air glazed donut. The "Creamy" chapter features 1-pound butter potatoes, mac and cheese, and tres leches. In fluid, you'll indulge in birria tacos, diner-style milkshakes, and matzo ball soup. Finally, the "Fatty" chapter features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger. With Joshua, you know there is no halfway; these recipes will challenge you and make cooking what it's supposed to be-fun and maybe a little dangerous!

This essential book vividly demonstrates how a little knowledge about the foods and drugs we eat can teach us a lot about how our brain functions. The information is presented in an irreverent and non-judgmental manner that makes it highly accessible to high school teenagers, inquisitive college students and worried parents. Dr. Wenk has skillfully blended the highest scholarly standards with illuminating insights, gentle humor and welcome simplicity. The intersection between brain science, drugs, food and our cultural and religious traditions is plainly illustrated in an entirely new light. Wenk tackles fundamental questions, including: · Why do you wake up tired from a good long sleep and why does your sleepy brain crave coffee and donuts? · How can understanding a voodoo curse explain why it is so hard to stop smoking? · Why is a vegetarian or gluten-free diet not always the healthier option for the brain? · How can liposuction improve brain function? · What is the connection between nature's hallucinogens and religiosity? · Why does marijuana impair your memory now but protect your memory later in life? · Why do some foods produce nightmares? · What are the effects of diet and obesity upon the brains of infants and children? -- Book jacket

Donna Hay, Australia's bestselling, favourite and most trusted cook, brings you one of her most beautiful books yet: Modern Baking, with over 250 mouthwatering recipes for cakes,biscuits and all kinds of divinely delicious sweet treats. I find there's something truly enchanting about baking. From the way ingredients change as they're whisked and whipped, to the joy that a warm slice of cake can bring - it's always been my first love in the kitchen. Even though I'm a classics girl at heart, I'm forever adding on-trend twists to my sweet recipes and I want to share them with you. This book is what I like to think of as my modern baking bible. Inside are more than 250 recipes - my all-time favourite essentials, plus some super-smart shortcuts for when life gets crazy busy. I've also included plenty of better-for-you treats, made with wholesome raw ingredients, for a touch of balance. Be it chewy cookies, the fudgiest brownies, dreamy meringue or creamy iced desserts, let these modern sweets bring a little magic into your kitchen.