This is the story of pasta. In it, Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy’s favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes. Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy.
Living at the limits of our ordinary perception, mosses are a common but largely unnoticed element of the natural world. ‘Gathering Moss’ is a mix of science and personal reflection that invites readers to explore and learn from the elegantly simple lives of mosses. In these interwoven essays, Robin Wall Kimmerer leads general readers and scientists alike to an understanding of how mosses live and how their lives are intertwined with the lives of countless other beings.
Food and travel writer Yasmin Khan travels through Greece, Turkey and Cyprus sharing vibrant recipes and powerful stories from a region that has long-stood as a meeting point between Europe and the Middle East, bringing cultures and cuisines together through trade, commerce and migration. With thickets of dill and bunches of oregano, zesty citrus and sour pomegranates, sweet dates and soothing tahini, the dishes in this book focus on healthy, seasonal, vegetable-focussed meals that are fully accessible for the home cook.
Modern, vibrant, fuss-free food made from British ingredients but with an Eastern slant, ‘East’ is a must-have whether you’re vegan, vegetarian, or simply want to eat more delicious meat-free food. Drawing from her ‘New Vegan’ Guardian column, Meera Sodha’s collection also features plenty of brand-new recipes inspired by a wide range of Asian cuisines.