The groundbreaking new cookbook from Sunday Times bestselling authors Henry Firth and Ian Theasby.
Mighty, meaty meals that will impress and delight your tastebuds. Satisfy all your meat cravings, adopt a new way of thinking about food without ever compromising on taste and flavour. Sunday Times bestselling authors Henry Firth and Ian Theasby show you how to cook delicious dishes that feel and taste like meat, but are in fact 100% plant-based. Learn to cook chilli cheeseburger nachos, lobster rolls, duck pancakes in your very own kitchen. Whether it's a quick midweek dinner or an impressive party feast, eat meat without the carbon footprint.
Develop your palate and become your own beer expert. Beer is brewed in a dizzying variety of styles, available to enjoy like never before. Let's drink to this diversity with a new appreciation of just how complex, mind-expanding, and delicious beer can be. Crack open this book and enjoy a series of guided tastings of more than 50 different beer styles - from smoked black lager to funky and sour wild ales, triple green-hopped citrussy IPAs and cask-matured barley wines. With each tasting you will learn to identify how aroma, taste, texture, and finish all combine to create the distinctive flavour profile of the particular beer style. You will discover which unique ingredients and aspects of the brewing process combine to produce each style. While quick reviews of the best examples from around the world will set you exploring further. To help establish your beer palate, the course starts with a solid grounding in the range of flavours found in beer and the art of detecting them - opening your nose, mind, and throat to the complete sensory experience of flavour and pouring the perfect glass! Travel through time and across the globe to grasp the on-going story of beer, its heritage, and innovation. Learn how to pair beer with food and cook with it. But always return to what really matters: that miraculous glass of cold, liquid joy.
ISBN 9780241561232