But for beginner foragers who just want to answer the question “Can it eat it?”, most of the books on the subject are dry, dense, and written by mycologists for other mycologists. Frank Hyman to the rescue! How to Forage for Mushrooms without Dying is the book for anyone who walks in the woods and would like to learn how to identify just the 21 edible mushrooms they’re likely to come across. In it, Hyman offers his expert mushroom foraging advice, distilling down the most important information for the reader in colorful, folksy language that’s easy to remember when in the field. Want an easy way to determine if a mushroom is a delicious morel or a toxic false morel? Slice it in half – “if it’s hollow, you can swallow,” Hyman says. With Frank Hyman’s expert advice and easy-to-follow guidelines, readers will be confident in identifying which mushrooms they can safely eat and which ones they should definitely avoid.

    We’ve been drinking tea for thousands of years, yet few of us realize that all tea types—from elegant lapsang to pungent pu-erh—come from the same plant. But how are there so many different styles? It comes down to science: geography, biology, chemistry, and physics; the application of heat and pressure; and the magic of time and enzymes.  How to Make Tea breaks down these elements and lays out the techniques, tools, and methods needed to brew at home. With this guide, tea lovers of all stripes will become experts on the art and science of tea. Learn to extract the best from every cup.

    'The i Diet' combines simple, fresh ingredients for an easy way to shed pounds.

    It is the most slimmer-friendly eating system there is and is based on a deep understanding of the challenges faced by overweight people - no foods are banned, there is no calorie counting and there are hundreds of 'free foods' that can be eaten in unlimited amounts. Published to coincide with the 40th anniversary of Slimming World, Best Ever Recipes draws on Slimming World's 40 years of unrivalled experience in helping slimmers achieve their target weight. Packed with nutritional, lifestyle and diet information, as well as more than 120 new, healthy yet delicious recipes, it is the definitive guide to successful - and enjoyable - weight loss.

    In DINOSAUR BAR-B-QUE: AN AMERICAN ROADHOUSE you'll find the secrets to their succulent pit-smoked specialties in recipes you can fire up in your own backyard. Join Spiceman John Stage on a journey into the world of low and slow barbecue and fast and furious grillin'. Along the way, you'll soak up the Dino vibe as John shows you how to rev up traditional barbecue sauce to create such dishes as World Famous Dinosaur Ribs, Black & Blue Pan-Seared Beef Tenderloins, or Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce.• Full-color photography struts the eclectic decor of this honky-tonk rib joint (world's best bathroom graffiti and tattoo art included), and brings you up close and personal with some of its most colorful denizens.Awards2002 National Barbecue Association Award WinnerReviews“There's good eatin' here. . .we're making the Sweet Potato-Crusted Mahi-Mahi tonight.” —Tulsa World“Top 25 Editor's Choice Picks for 2001” —Amazon.com“One last look at summer grilling cookbooks . . . John Stage's DINOSAUR BAR-B-QUE: AN AMERICAN ROADHOUSE captures the slow-cooked-barbecue smell that hits you two blocks away from his 'genuine honky–tonk rib joint' in Syracuse, New York. . . . No matter the season, this cookbook (with more than 100 recipes) will quickly become a dog-eared, sauce-stained favorite.” —Amazon.com“I come from a place where barbecue is not food; it is a way of life. It is a philosophy of human nature. I have rarely had any as good as this.” —President Clinton on Dinosaur Bar-B-Que (September 1, 2000)“Though I learned to cook under the watchful eyes of several grandmothers in the apartment building where I lived in Rome, Italy, I now can smoke a mean pork butt thanks to John Stage.” —Nancy Radke“Without a doubt, DINOSAUR BAR-B-QUE will quickly become a dog-eared favorite on your kitchen bookshelf.” —Amazon.com“So, what made this book take off faster than a Hog flying down Interstate 5? Get your copy and find out why everyone is snapping up this unique instruction manual.” —Santa Cruz Sentinel“Real barbecue recipes for serious eaters.” —Food Network“Handsome yet funky . . . it's also a fun read.” —Buffalo News“Awesome!”—Arlington Advocate“It looks like some folks are having a darn good time there.” —Charleston Post & Courier“[A] kicky book with attitude . . . the jived up flavors and combinations in this book are barbecue heaven!” —Scott Fine's Great Grilling Recipes (formerly On The Grill)

    Written by the founders and editors of Sprudge, the premier online outlet for coffee content, this collection of digestible rules–such as darker roast is not always stronger; you reserve the right to cream and sugar; and drinking coffee is one of the most global things you do every day–and whimsical illustrations is the only guide you need to navigate the brave new coffee world. Whether you’re looking for help digesting the ever-expanding menu at your local cafe, curious about the next generation of coffee growers, or seeking the low-down on how often you really need to clean your French press, “The New Rules of Coffee” makes it easy.

    Your level of experience with instant pot doesn't matter - our book applies to any level! Get your copy now!

    Over 80 delicious super-simple recipes that will save you both time and money.Cook delicious food for less. One Pound Meals became an instant bestseller and the biggest debut cookbook in 2017 with incredible 5-star reviews from his fans and readers. Now in Miguel Barclay's second book, the original One Pound Chef focuses on fresh and light food, all for £1 per person.Here are warm, delicious salads, light soups, nutritious stir-fries and lots of vegetarian meals. All follow Miguel's One Pound style of cooking - simple ingredients, straightforward recipes and mouthwatering meals - and now ready in minutes.With over 80 recipes that are easy to shop for - especially when short of time - Miguel will help you get the most out of your ingredients with his tasty and fast dishes. He will teach you how to shop savvy, buying fresh seasonal ingredients but also show you clever shortcuts with frozen versions when you are in a hurry.Perfect for summer, great for your pocket.'The feedback you gave me from One Pound Meals was that you guys loved the speed and simplicity of my recipes, so I turned this up a notch for you and have created over 80 super-fast recipes for this book. I've also devised more of my characteristic One Pound Meals shortcuts to get you cooking fun and exciting dishes every day of the week without spending hours in the kitchen.I was inspired by all the amazing food from around the globe, especially the street food in Thailand and the refreshing noodle and rice dishes from China. And then, from Europe, I've gone once again to the Mediterranean, taking inspiration from their simple rustic fish dishes that I love so much. These guys adore their food and live in glorious sunshine, so they know how to balance flavours to create light and uplifting summer dishes.My aim is to motivate you to cook as many recipes as possible by making them as irresistible as I can. I want you to keep cooking, discovering one recipe after another, using up ingredients as you go along.'Fast & Fresh recipes include:* Summer Chicken Pie* 5-Spice Baked Feta & Asparagus Salad* Goan Cauliflower Curry* Green Shakshuka * Smoky Fish Tacos* Baked Eggs & Asparagus* Falafel Burger* Butternut Gnocchi with Crispy Parma Ham & Feta* Goats' Cheese 'Scallops'* Mexican Tortilla Soup* Fisherman's Pie

    This new edition specifically features three new care plans, two expanded care plans, updated content and language reflecting the most current clinical practice and professional standards, enhanced QSEN integration, a new emphasis on interprofessional collaborative practice, an improved page design, and more. It's everything you need to create and customize effective nursing care plans!

    Surrender all of your notions about barbecue. Forget everything you've ever learned about cooking with charcoal and fire. It is all wrong. Get it right with the "Five Easy Lessons" program, which includes over 130 recipes and step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill. This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don't even think about opening the lid before it's time, and you will learn:What gear you do and, more importantly, don't needExactly how to start and maintain a proper fire (without lighter fluid)All about marinades, brines, and rubsTo use your senses and trust your instincts (instead of thermometers)How to make delicious, delicious barbecue The perfect how-to guide for beginner and expert alike, Low & Slow will take your barbecue skills to the next level.

    Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy. An illustrated Baking Basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. A shopping guide at the back recommends our favorite brands. The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.

    After over 5 years of research and investigation, the secret ingredients and cooking techniques used by takeaway and fast food restaurants can now finally be revealed.In today's increasingly health conscious and now financially cautious world, there's never been a better time to learn the secrets of cooking your own takeaway food at home. From now on, the takeaway menu will become an inspiration to cook, not an expensive option for dinner.Some of the recipes which can now be faithfully recreated at home include Lamb Donner and Chicken Kebabs, Chicken and Vegetable Pakora, Szechuan Chicken, Sweet and Sour Chicken, Chicken Wings, Spare Ribs, Triple-Decker Burgers, Chicken Burgers, Spiced Onions, Kebab Sauces, Sub Rolls, Wraps and many more. Many recipe books call for an extensive and expensive list of ingredients, often interesting to read but impractical for everyday cooking. The Takeaway Secret will stand out as the modern cookbook, ideal for a generation of people who desire delicious food, delivered quickly without the need to slave over a hot stove for hours on end. The recipes included make it possible for home cooks, both novice and professional, to recreate their favourite takeaway and fast food restaurant dishes in their own kitchen.

    Viewers are attracted to his youthful energy, unique voice, and often outrageous descriptions. Now, in Gary Vaynerchuk's 101 Wines, Vaynerchuk reveals his first ranked list of the most exciting and tantalizing spirits he has sampled while traveling the globe. Deeming himself "the wine guy for the average Joe," Vaynerchuk avoids the pomposity of traditional educators. Unlike wine guides that lack animation and lecture rather than inspire, 101 Wines shows you how to develop the necessary go-drink-wine attitude. Vaynerchuk encourages you to trust your own palate--stressing that your love of a certain wine makes it good regardless of what the experts or the price on the bottle say. Vaynerchuk's recommendations span a wide range of prices, nations, grapes, and styles--allowing everyone from novices to connoisseurs to expand their wine horizons. Unlock the secret to why Vaynerchuk labels wines "From Ruins to Riches," "Red with Fish," and "Not Your Father's Spumante." Discover wines that taste like ones 10 times their price. Read as Vaynerchuk illuminates his top choices with vivid terminology such as "Bring the Thunder" and "Riding the Rainbow." Demystify conventions that once limited your wine-tasting desires. Journey through wine styles and break down barriers with his technical notes and stories behind the vintage. Smile as you realize you too can become a wine aficionado. With your newfound knowledge, you will out-entertain and enlighten your friends, host extraordinary parties and treat your taste buds to an exhilarating ride. So if you are ready to become a "Vayniac"--one devoted to selecting wines based on Vaynerchuk's innovative principles--grab that corkscrew because a wine sampling adventure like no other awaits.

    The handbook is completed by more than 30 simple and delicious mushroom recipes from the River Cottage team. With color photographs throughout, line drawings, and a user-friendly Key, this comprehensive and collectable guide is destined to be an indispensable household reference.

    Planning ahead is the best way to ensure success when you're trying to eat healthy, but figuring out what to make and eat each week can be overwhelming. Healthy Meal Prep does the work for you with 12 clean-eating meal plans that guide you through preparing a week's worth of wholesome, balanced meals in just a few hours. Learn simple strategies for making meal prep work for your goals, budget, and lifestyle. Stock your fridge with single-serving breakfasts, pre-portioned lunches, and ready-to eat-snacks-- and you won't be tempted to grab unhealthy meals on the go. Head-start staples and delicious prep-ahead dinners keep weeknight cooking to a minimum. Complete nutritional information for every recipe and meal plan are also included.