Specialty

Most parents worry about their child's eating at some point. Common concerns include picky eating in toddlerhood, sweet cravings and vegetable avoidance in the early school years and dieting and worries about weight in the tween and teenage years.

THE GENTLE EATING BOOK will help parents to understand their child's eating habits at each age. Starting from birth, the book covers how to start your child off with the most positive approach to eating, whether they are breast or bottle-fed. Parents of older babies will find information about introducing solids, feeding at daycare and when to wean off of breast or formula milk. For parents with toddlers and older children, Sarah includes advice on picky eating and food refusal, overeating, snacking and navigating eating at school, while parents of tweens and teens will find information on dieting, peer pressure, promoting a positive body image and preparing children for future eating independence.

At each age THE GENTLE EATING BOOK will help parents to feed their child in a manner that will set up positive eating habits for life.

THE GRAIN BRAIN COOKBOOK presents more than 150 delectable recipes that keep your brain vibrant and sharp while dramatically reducing your risk for debilitating neurological diseases as well as relieving more common, everyday conditions.

Offering a range of delicious options for breakfast, lunch, dinner and snack, Dr Perlmutter equips you with the tools you need to build a gluten-free diet full of wholesome, flavorful, easy-to-make meals.

The Vegetable is an essential collection of 130 plant-based recipes featuring fresh flavours and exciting combinations that will delight anyone looking to eat more vegetables.

With stunning full-colour photography throughout, the book is broken down by style of vegetable – roots, brassicas, seeds & pods, bulbs, fruits and leafy greens – so you can always find the perfect recipe for your beautiful produce. With recipes for dishes large and small as well as sauces and pickles, The Vegetable is the perfect companion for simple dinners and feasts with friends alike.

The demand for vegan cookbooks is growing a pace as more and more people stop eating animal products for ethical or health reasons Vegan Bible containing more than 500 recipes and fully illustrated with pictures on every spread is the most comprehensive vegan cookbook on the market. Published in 2014 in French, it has become the No 1 best-selling vegan cookbook in France ever. From this exhaustive work you will discover the richness and the diversity of vegan gastronomy and how cooking can still be truly creative even without eggs, meat, fish or dairy products. Learn how to make your own vegan cheeses, how to cook astonishing egg-free, dairy-free desserts, and how to prepare 100% vegan versions of some of the great classic dishes. As well as recipes for breakfasts, lunches, suppers and baby foods there are recipes for every occasion: birthdays, brunches, picnics, barbecues, and family get togethers.More than just a collection of recipes the book provides illustrated step-by-step information on the key ingredients of the vegan diet: nuts, flax seeds, chickpeas, avocado and there is a chapter outlining the essentials for vegan nutritional balance: where to find protein, calcium, vitamin B12, mistakes to avoid, and emphasises necessary know-how to be acquired such as making cheese, creams or vegan milks. This inventive, inspirational book is destined to be the only vegan cookbook you will ever need.

Spanish food is all about making the most of the best local produce. It conjures up many associations - friends eating and laughing together, delicious wine, relaxing holidays, or a balmy breeze under a colourful waterside umbrella. Above all it is perfect for sharing. Geography and climate, has had a great influence on its cooking methods and available ingredients, and these particularities are present in the dishes of the various regions. Spanish cuisine was also shaped by a complex history, where invasions and conquests have modified traditions and made new ingredients available. Gonzalo Baro has brought this feeling of life into his recipes - in either traditional, usually very simple, honest dishes or unusual, new ones. He brings this gorgeous fresh country cuisine to our tables in chapters covering Basics, Tapas, Pinchos, Appetizers, Main Dishes, and Sweets. There are pages and pages of mouth-watering recipes for alioli, romesco, gazpacho, ajo blanco, mushrooms with sherry, stuffed piquillo peppers, fried salad hearts, green beans in tomato sauce, grilled asparagus, crispy vegetables with orange alioli, wild rice salad with sherry vinaigrette, sweet potatoes and grapes, yams with chard sauce, paella, tortilla, padron peppers, and a host of sweet treats. AUTHOR: Gonzalo Baro was born in Madrid. He studied information science and photography at university during which time he embarked on a project: Food. His interest in good food and cooking has since become a passion. He took the opportunity to combine his photographic skills with his culinary passion in this his latest vegan cookbook. Currently he is working as a chef in a boutique hotel in Berlin, where his recipes are enchanting the guests.

Vegans have often been misunderstood or treated with suspicion because of their beliefs. Now, this strict form of vegetarianism is attracting thousands of new adherents both young and old and it has now become socially accepted as more people learn the health risks of eating too much meat and the benefits both to themselves and the planet of a plant-based diet. "Vegan with a Vengeance" is a vegan cookbook for the 21st century. It is the creation of Isa Chandra Moskowitz, co-host of the hugely successful TV vegan cookery show in the US called "The Post Punk Kitchen". Isa's cooking philosophy embraces being kind to animals (all recipes are completely animal-product free) and your wallet - while being creative and having fun in the process. She emphasizes fresh ingredients and says that, like good music, cooking is best when it's innovative and experimental. Her inspired recipes - covering all the meals for the day are influenced by dishes from around the world that include: Asparagus and Sun-dried Tomato Frittata, Sweet Potato Hash with Five-Spice and Watercress, White Bean and Roasted Garlic Soup, Fresh mango Summer Rolls, Ginger Roasted Winter Vegetables, Cold Udon Noodles with Peanut Sauce, Raspberry and Chocolate Chip Blondie Bars and Lemon Gem Cupcakes.