Janice Marriott and Virginia Pawsey, who went to Gisborne Girls' High together, met again after thirty years at a school reunion. they rekindled their friendship and began writing, discovering in the process a shared passion for gardening - despite their having created two very different gardens. Janice lives in central Wellington where her riotously colourful mix of flowers, fruit and vegetables surround her tiny house in the midst of the CBD. Virginia helps run a South Island high countr...

A warm, welcoming feast of a book celebrating food and the power of sustaining friendship.two Gisborne friends go their separate ways after high school - one to Wellington and a busy city life, the other to a rural existence on a North Canterbury farm. After a school reunion six years ago, they rekindle their friendship through their shared love of gardening, writing to each other with humour, compassion and joy. their first book, COMMON GROUND, celebrated their different gardens an...

Now with an updated foreword by Elizabeth Day and afterword by Nigel Slater, twenty years later Toast has become a classic food memoir, detailing all the food, recipes and cooking that have marked Nigel’s passage from greedy schoolboy to great food writer.Whether relating his mother’s ritual burning of the toast, his father’s dreaded Boxing Day stew or such culinary highlights of the day as Arctic Roll and Grilled Grapefruit (then considered something of a...

Say goodbye to roughing it. And hello to a new kind of freedom.With over 80 fabulously tasty recipes you can cook on just two rings and a few barbeque feasts and camp fire crackers, this is the dashboard bible for anyone who ever dreamed of hitting the road at the wheel of a classic VW camper.From finding and cooking your own food to passing muster with the surfing set, THE CAMPER VAN COOKBOOK will show you how to make the most of every single moment on the road.

Like Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions?‘Eating for England...

WINNER OF THE FORTNUM & MASON AWARDS BEST FOOD BOOK 2018From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice.The Christmas Chronicles is the story of Nigel Slater’s love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ...

It has taken Giles Coren a lifetime to master the art of eating out.From a lonely childhood spent in restaurant car parks, peering in at a magical world of chickens in baskets and butter in little foil squares, to belching his way through fifty pointless manifestations of nitrogen-chilled excreta at 'the best restaurant in the world', to the sticky corner of Bangkok's Chinatown where he sat his own baby daughter down in front of her first jellied iguana foot and was genuinely surpri...

The first collection of food writing by Britain's funniest and most feared criticA.A. Gill knows food, and loves food. A meal is never just a meal. It has a past, a history, connotations. It is a metaphor for life. A.A. Gill delights in decoding what lies behind the food on our plates: famously, his reviews are as much ruminations on society at large as they are about the restaurants themselves. So alongside the concepts, customers and cuisines, ten years of writin...

Cherry shows you how to host a Jubilee party with a difference.Cherry Menlove is an expert on all things homemade, and who better to help you to create the perfect summer celebration for your friends and family? Transporting you to a world of handmade luxury, Cherry presents three simple elements to help you to host the perfect party - from how to create and decorate delicious Summer Jam Thumbprint Cookies, to making a Regal Tea Cosy, and organising games and activ...

Why are gravy stains on your shirt at the dinner table to be admired? Does bacon improve everything? And is gin really the devil's work? In this rollicking collection of his hilarious columns, the award-winning writer and Observer restaurant critic Jay Rayner answers these vital questions and many, many more. They are glorious dispatches, seasoned in equal measure with both enthusiasm and bile, from decades at the very frontline of eating

In this glorious celebration of food and eating, Stephen Downes, one of Australia's foremost food critics and food writers, leads readers through the 100 food experiences they must have before they expire, based on his own culinary encounters, and his astonishing food knowledge and expertise. Some of these experiences are as simple and affordable as making and eating homemade mayonnaise, while others are as glamorous as consuming fried fresh foie gras at the Relais de la Poste in Magesq ne...

Product DescriptionIn this short-e guide you will find everything you need to make your own ice cream. What certain terms mean, what equipment you will (and won't) need, essential ingredients, and step-by-step instructions on the fundamental methods plus some recipes for the basic flavours.Making your own ice-cream is very satisfying and straightforward: it is something for which you don’t need expensive, specialist equipment, or years of training, and ever...