"First you take a drink," F. Scott Fitzgerald once noted, "then the drink takes a drink, then the drink takes you." Fitzgerald wrote alcohol into almost every one of his stories. On Booze gathers debutantes and dandies, rowdy jazz musicians, lost children and ragtime riff-raff into a newly compiled collection taken from The Crack-Up, and other works. On Booze portrays "The Jazz Age" as Fitzgerald experienced it: roaring, rambunctious, and lush - with quite a hangover.

Author Biography: F. Scott Fitzgerald (1896 1941) was one of the literary titans of the 20th century. A member of the 'Lost Generation' of the 1920s, Fitzgerald's writings best captured what he termed 'The Jazz Age'. a period of declining traditional American values, prohibition and speakeasies, and great leaps in modernist trends.                                            

Collecting together the twenty Great Food titles, from Elizabeth David's "A Taste of the Sun" to MFK Fisher's "Love in a Dish", this is a boxed collection of the series. Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the "Great Food" series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.                                  

       This is a completely revised and updated edition of Charmaine Solomon's influential and iconic The Complete Asian Cookbook, first published in 1976. It covers 800 classic and contemporary dishes from fifteen countries (India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea and Japan). Written with the home cook in mind, Charmaine's recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Asian Cookbook is a book that belongs in the kitchen of every household.

Review: "I cherish and refer to often because it is so thorough going and authoritative in its subject matter, and the recipes are uncommonly well written and authentic."--"Craig Claiborne, the New York Times"

Author Biography: Charmaine Solomon comes from a family of exceptionally good cooks. She started her career in food as a reporter and feature writer for an English language newspaper in Sri Lanka, where she ran a cooking column dispensing recipes and food ideas with flair. Charmaine is now recognised as one of the most knowledgeable (and practical) writers on Asian food. She has taught Southeast Asian, Chinese and international cooking, and her books are sold throughout the world. In putting together this book, Charmaine travelled widely through Asia, revisiting familiar places and discovering new ones to ensure that, as always, her recipe development was backed up with on-the spot authenticity.                                            

Of life's many joys, the pleasures of the table and the delights of the boudoir are without question what make life worth living. Mark Douglas Hill has spent a lifetime in pursuit of foods that encourage friskiness and enhance the frisking. In search of the ultimate aphrodisiac dishes, over the years he has researched and refined, trialed and tested ingredients and recipes from all over the world. This compendium of culinary come-ons is the legacy of his unceasing quest. The Aphrodisiac Encyclopaedia is a veritable cornucopia of titillating titbits - from liquorice to lobster, figs to foie gras, and mango to mint. Along with mouth-wateringly tempting recipes, each entry is packed with diverse and diverting fact - historical, literary, biological and psychological - and the aphrodisiac and amorous qualities of each ingredient examined and appraised. Dig in and delight in the dainties unearthed for your delectation and deviation in this devilishly delicious cookbook.

Author Biography: Mark Douglas Hill is an epicurean, glutton, sybarite, sensualist and sometime slut - a randy and outspoken bon viveur. This flamboyant, larger than life character is the literary comic creation and alter ego of Mark Hill. Mark Hill was educated at Winchester College, Edinburgh University and Leiths School of Food & Wine. The owner and executive chef of The Well Dressed Salad Company (until its sale in 2007). He now owns UANDI, a gourmet boutique hotel in the Andaman Islands, is the founder of Little Devil Spices Ltd and the creator of Bloodshot Vodka (www.bloodshotvodka.com). Never happier than sharing a bottle of quality claret with friends over a long lunch, Mark also likes alliteration (and sex). The Aphrodisiac Encyclopaedia is his first book.                                            

You've seen the blood, sweat, tears and trembles, now you can try out the fabulous recipes from all your favourite MasterChef contestants and celebrity chefs - in the safety of your own kitchen. You've watched the Top 24 in action - now take the action into your kitchen. 'Dessert Queen' Billy shows you how to achieve the ultimate Swiss roll; Dani guides you through the essentials of a Sri Lankan curry; follow the gospel according to Hayden in the production of classic moules frites; make sweet and syrupy baklava with Kumar; let Alana show you perfection in a poached pear; delight in Michael's grand-final highlight, vanilla-poached lobster; and MasterChef winner Kate shares the secrets of her elimination-evading apple pie and custard. Yum! If that's not enough, the experts will show you how: indulge in Nigella's red velvet cupcakes; Maggie Beer's olive oil, rosemary and apple pudding; George's mum's lamb koupes with tzatziki; Heston Blumenthal's perfection burger and triple-cooked chips; and Neil Perry's crab and fennel salad. At a loose end on a rainy Saturday? Let Adriano Zumbo instruct you on the creation of his fairytale gingerbread house.                                  

‘One Egg Is A Fortune’ is a cookbook full of heart! It is a book for today from times past.

Fifty well-known Jewish figures from around the world have contributed recipes, biographies and anecdotes, showcasing the diversity of Jewish life. And while each person tells a unique story, their anecdotes reveal that the enjoyment of food is the common thread that binds us together. The title of our book was inspired by one of these beautiful stories.

This timeless book presents over 100 delicious recipes with clear, easy-to-follow instructions with stunning food photography by Craig Cranko, sophisticated food styling by Michele Cranston from Marie Claire, The New York Times and other publications, and elegant book design by award winner Melanie Feddersen from i2i Design pty ltd.

The genesis of this book began over ten years ago. Pnina and Judy met when their children were young. Standing at the bus stop seeing their children off to school, they would often talk about doing something worthwhile for the community and yet still be stay-at-home mothers, caring for their families.

As they got talking, their shared interest in food emerged, not just the meals but the memories associated with them. And so the concept of the book developed into a mingling of recipes with the warmth of nostalgia and sociological record.

At this time, Judy was a carer for her late mother-in-law Viola, and realised that so much more was needed to help our ageing community. They decided then that part of the proceeds from this book would support Jewish aged care.

Pnina Jacobson immigrated from South Africa to Sydney, Australia in 1987 with her husband Ivor. She continued her teaching career and furthered her University studies whilst raising her family.

Judy Kempler is from Sydney, Australia. With her husband John, she also spent a few years in Melbourne and Singapore while her children were young and was able to continue her work in IT. 

In 2009, Paul, Stella and Mary McCartney launched the Meat Free Monday campaign as a simple and straightforward idea to show everyone the value of eating less meat - and to make it easier for us all to do so. "The Meat Free Monday Cookbook" is for everyone who shares the campaign's aims and consists of menus for each of the 52 weeks of the year. Packed with recipes such as Spiced Pumpkin Pancakes, Basil and Mushroom Tart, Pilau Rice with Cashews and Watermelon Granita, as well as vibrant spring soups, inventive summer salads, appetising autumn bakes and comforting winter stews, it includes contributions from Paul, Stella and Mary McCartney and celebrity and chef supporters of the campaign such as Skye Gyngell, Giorgio Locatelli, Theo Randall, Yotam Ottolenghi, Kevin Spacey and Vivienne Westwood.

Review: 'The vast majority of people are conscientious and would want to do something in their own lives to help secure a happier future for the generations that follow. Whilst many suggestions offered can be quite difficult to put into practice, the idea of one meat-free day per week is something that many people find do-able and something that, with the help of this book, can be achieved relatively easily.' -- from the foreword by Paul, Stella and Mary McCartney 


Author Biography: Meat Free Monday's message is 'One Day a Week Can Make a World of Difference'. The campaign aims to encourage everyone to do their bit to help protect our planet by demonstrating that by giving up meat for one day each week you can save money, reduce your environmental impact and live a healthier life.                                            

The best oils are made by authentic artist-craftsmen, who marry centuries-old agricultural wisdom with cutting-edge extraction technology, and now produce the finest oils in history.

However, these producers are being steadily driven from the market: extra-virgin olive oil is difficult and expensive to make, yet alarmingly easy to adulterate.Skilled oil criminals are flooding the market with low-cost, faux extra-virgins, reaping rich profits and undercutting honest producers, whilst authorities in Italy, the US and elsewhere turn a blind eye.

From the feisty pugliese woman of sixty struggling to keep the family business afloat to her industrialist neighbour who has allegedly grown wealthy on counterfeit oil, to Benedictine monks in Western Australia and poker-playing agriculture barons in northern California who make this ancient foodstuff in New World ways, Mueller distils the passions and life stories of oil producers, and explores the conflict, culinary vitality and cultural importance of great olive oil.

Take your family’s tastebuds on a whirlwind journey around the world they’ll never forget with Junior Masterchef 2: Cook Your Way Around the World. From China to Greece, Mexico to Morocco and far beyond, explore different cuisines via easy and delicious recipes that are fun to cook and even more fun to eat.

For each country you’ll also find cooking notes with information about ingredients, techniques, terminology and cookware specific to its cuisine. Whether you’re a kid of seven or seventy, Junior MasterChef: Cook Your Way Around the World is the perfect introduction to classic dishes from around the world.

Italian Local celebrates the joys of Italian cooking and local produce. Tobie Puttock gathers together 100 of his favourite Italian-inspired recipes, and shows us how to achieve authentic Italian flavours wherever we live. Because Tobie's approach is so produce-driven, his recipes are wonders of creation and innovation.

Italian Local is a book tht opens our minds to the myriad of possibilities of Italian food and to the value of using produce that is not only good for us but good for the earth.