An illustrated collection of Gloria Steinem's most inspirational and outrageous quotes, with an introduction and essays by the feminist activist herself
'When the path is dark, Gloria's words light the way forward.' - Natalie Portman
For decades, people around the world have found guidance, humour and unity in Gloria Steinem's gift for creating quotes that offer hope and inspire action. From her early days as a journalist and feminist activist, Steinem's words have helped generations to empower themselves and work together.
Covering topics from relationships ('Many are looking for the right person. Too few are trying to be the right person.') to the patriarchy ('Men are liked better when they win. Women are liked better when they lose. This is how the patriarchy is enforced every day.' ) and activism ('Revolutions, like trees, grow from the bottom up.' ), this book will make you want to laugh, march and create quotes of your own.
The Truth Will Set You Free, But First It Will Piss You Off! is both timeless and timely, a gift of hope from Steinem to readers, and a book to share with friends.
'Gloria has a profound knack for expressing ideas in ways that stick with you.' - Emma Watson
In her hotly anticipated debut solo cookbook, Ottolenghi pastry chef and recipe developer Helen Goh shares her 100 favourite baking recipes to show the many ways baking brings meaning and joy to our lives.
No one knows the 'why' or 'how' of baking better than Helen Goh, recipe developer with Yotam Ottolenghi for more than a decade, co-author of bestselling books Sweet and Comfort, food columnist for the Good Weekend, The Guardian and Observer, and practising psychologist. In this, her first solo cookbook, Helen draws on her upbringing in Malaysia and Australia, her acclaimed work with Ottolenghi and her psychology training to share her distinctive approach to baking with 100 delicious sweet and savoury bakes.
With recipes like Chocolate Tahini Cake with Sesame Brittle, Plum and Pistachio Bars, Pandan and Coconut Chiffon Cake, and many other shareable treats that offer both tried-and-true and creative flavours, this book is a celebration of community, connection and pleasure through baking. Helen's Champagne and Blackcurrant Celebration Cake will become your new go-to for a special occasion, while a batch of Perfect Vanilla Cupcakes for a picnic or charity bake sale is a small but powerful building block of community and solidarity. All of her desserts are impressively sweet ways to celebrate milestones and connect with family and friends. And after your sweet tooth has been satisfied, there are more than 15 savoury baking dishes, from a Puttanesca Galette with Lemon Ricotta to a Potato, Garlic and Rosemary Focaccia.
With inventive flavour combinations that showcase Helen's creativity, a wealth of thoroughly road-tested bakes and her reflections on living and baking well, Baking and the Meaning of Life is a one-of-a-kind companion bakers will return to again and again to spread joy, one cookie, cake, or cheese puff at a time.
This definitive guide to macarons will equip you with extensive information on every stage of the process, from the ingredients and equipment required to an array of dazzling finishing touches.
A celebration of food, culture and place, here are 100 dishes from Tokyo, the gastronomic megacity.
If you want sushi, miso soup, gyoza, ramen, donburi, bento, tonkatsu, lotus root chips, mochi or a yuzu sorbet ... they're all here. Plus features on essential cooking techniques and key ingredients, making it truly Japanese food made simple.
Author Maori Murota grew up in Tokyo and was inspired to write this book by her mother's cooking and memories of cooking at home and eating out. Her mission is to demystify Japanese food, to make it accessible and understood by anyone and everyone interested in learning about a food culture and eating well.
'An enticing and informative introduction to Barcelonian cuisine.' - Publisher's Weekly
The coast, the artwork, the bustling avenues and gothic lane - the sheer joy of life! This book transports you to Catalonia's buzzing metropolis through its famed local dishes. From moreish classic tapas dishes, such as patatas bravas and croquettes, to famed restaurant fare such as bacalao and the best-ever paella. Including advice on the must-try offerings from the markets to the most popular bodegas and hidden kitchens of this cult city. Barcelona Cult Recipes is ideal trip-planning or post-holiday nostalgia for anyone with a hankering to enjoy the Barcelona spirit wherever they call home.
'Deeply thoughtful, unflinchingly honest and heartwarmingly original. Ben's unique creativity is clearly not limited to Attica.'
Hamish Blake
'Powerful, vulnerable, intense, full of love and some darkness too.'
Matty Matheson, chef, author, producer and actor
Chef and restaurateur Ben Shewry knows obsession well. Whether it's crispy-edged lasagne, saltwater crocodile ribs or the perfect potato, obsession is what motivates him and what makes him tick. It's also what has propelled his Melbourne restaurant Attica into the league of the most innovative, acclaimed dining experiences in the world, and one of the most vital in Australian history.
In this absorbing and wide-ranging memoir meets manifesto, Shewry applies his sometimes searing, sometimes comic eye to creative freedom in the kitchen, food journalism, sexism in hospitality, the fraud of the farm-to-table sustainability ethos, the cult of the chef, cooking as muse and the legendary Family Bolognese.
Raised on a farm in a close-knit rural New Zealand family, he shares how a childhood surrounded by nature and a reverence for First People's cultures has influenced his work, the values he lives by, and the meticulous, inventive multi-course menu that is synonymous with Attica. Uses for Obsession also tells the intimate, desperate story of how Attica survived 262 days with an empty dining room. How, during a time of epic hospitality transformation, it morphed into a takeaway food business, a merch shop and a summer camp. He was told it couldn't be done and that doubt both tortured and drove him.
At its heart, this is a positive story, an antidote to the macho chef culture that thrives on old ideas about leadership and success. Shewry prosecutes the compelling case for a new way forward. A bold blueprint for the restaurant - and workplace - of the future. One built on kindness, community, truth and a commitment to never giving up.
The perfect recipe for the perfect cookie for the perfect moment. A cookie companion for all skill levels for fans of Alison Roman, Jesse Szewczyk, Christina Tosi.
'Good to the last crumb. Emelia's got you sorted.' Melissa Leong
How devoted are you to your favourite cookie? Meet Emelia Jackson, whose dedication to perfection knows no bounds. Consider this book an invitation to make a whole group of new best friends, including:
-The Basic B*kkies - think choc chip, thumbprints, shortbreads. Perfect for baking with kids, for the unconfident baker and for when you want to master the simple pleasures in life. They're called classic for a reason!
-The Quirky Cookie - boutique flavours a go-go. Express yourself. Think cookimisu, apple crumble in cookie format, skillet action.
- The Classy Gal - she's a perfect sandwich, a little bit fancy, and often gluten free.
- The World Traveller - crostoli to Pfeffernuesse and everything in between. The finest finds from all corners of the globe. Treats to gift or just to bake and gobble yourself.
More than 80 fully photographed recipes you'll come back to time and again. For bakers and people who don't yet think of themselves as bakers - welcome to the cookie club.
Unlock the secrets and recipes of New York's cult food establishments.
Learn the art of creating the perfect BLT, make the ultimate cheeseburger or, for something a little sweeter, indulge in a cinnamon roll, black-and-white cookie or famous New York cheesecake. Expat Marc Grossman highlights particular must-visit neighbourhoods, as well recipes for iconic dishes. Brimming with delicious food and gorgeous photography of the city that never sleeps, this is the ideal food-lover's guidebook for armchair - or real-life - travel.
Growing up, Chlo Hayden felt like she'd crash-landed on an alien planet where nothing made sense. Eye contact? Small talk? And why are you people so touch-oriented? She moved between 10 schools in 8 years, struggling to become a person she believed society would accept, and was eventually diagnosed with autism and ADHD. When a life-changing group of allies showed her that different did not mean less, she learned to celebrate her true voice and find her happily ever after.
This is a moving, at times funny story of how it feels to be neurodivergent as well as a practical guide, with advice for living with meltdowns and shutdowns, tips for finding supportive communities and much more.
Whether you're neurodivergent or supporting those who are,?Different, Not Less?will inspire you to create a more inclusive world where everyone feels like they belong.
Istanbul Cult Recipes invites you to explore an ancient and captivating city through its cuisine - a vast gastronomic culture spanning centuries and influences, from Europe, the Middle East, Central Asia and the Mediterranean.
Istanbul's long-standing love affair with food is reflected in the delicacies on offer at all hours of the day and night. The streets of the city pulse with restaurants, cafes and street vendors - each selling their version of dishes beloved throughout Turkey: addictive street food; elegant and contemporary restaurant cuisine; and the fresh, healthy dishes cooked in homes across the country.
The recipes mirror this diversity. Take your pick of lively Turkish breakfasts; linger over delectable little plates of meze; try your hand at making breads and kebabs sold from the city's food carts, and master the art of making sweets such as baklava, helva and, of course, the unctuous Turkish delight.
With maps highlighting some of the author's favourite food destinations, and profiles on some of the city's proprietors and chefs, let Istanbul Cult Recipes envelop you in its passion for Turkish food.
A beautiful, fuss-free collection of infographic recipes for the world's best-loved cocktails.
Choose a recipe to suit your level of cocktail confidence - from Americano to Zombie via Cuba Libre and Negroni. While you're mixing, read about the origins of each drink and learn a fun fact. You'll impress your friends, quench your thirst and up your cocktail game in no time.
For cocktail novices and serious home bartenders, this is the ultimate, beautifully illustrated companion.
As recommended by Nigella, Queen of the Frozen Pea
"A masterpeas" Good Food
Peas, please! Take a bag of frozen peas and you have the start of a tasty, easy meal. Frozen peas are endlessly versatile, nutritious and budget-friendly. With a handful of other ingredients, many of which you'll already have in your cupboards or which can easily be picked up on your way home, you can whip up 100 easy-peasy recipes for every night of the week.
Chapters include:
Storecupboard Saviours, such as Cheese and Pea Omelette
Pasta & Rice, such as Salmon and Pea Pasta Bake
One-Pot Wonders, such as Chicken and Spring Veg Traybake
Family Feasts, such as Chicken, Pea and Pesto Lasagne
Midweek Marvels, such as Pea Fritters, Three Ways
Sides, Sauces & Snacks, such as Kale, Pea and Blue Cheese Gratin
Sweet Peas, such as Pea Muffins with Cream Cheese Frosting
The recipes are flagged with gluten-free, dairy-free, vegetarian, vegan, 'suitable for freezing' and 'suitable for batch cooking' symbols to simplify family meal planning.
'A radical masterpiece ... While many books insist on changing your life, this one invites you to deepen and expand it.' - Mari Andrew, author of My Inner Sky
'Deep, thoughtful, gently instructive, nourishing.' - Clare Bowditch, author of Your Own Kind Of Girl
'Read it and sigh with relief.' - Hugh Mackay, author of The Kindness Revolution
Any given day brings a never-ending list of things to do. There's the work thing, the catch-up thing, the laundry thing, the creative thing, the exercise thing, the family thing, the thing we don't want to do, the thing we've been putting off (despite it being the most important thing). Even on days when we get a lot done, the thing left undone can leave us feeling guilty, anxious or disappointed.
After five years of searching for the secret to productivity, Madeleine Dore discovered there isn't one-instead, we're being set up to fail. I Didn't Do the Thing Today is an inspiring call to take productivity off its pedestal, to embrace the joyful messiness and unpredictability of life.
For anyone who has ever felt the pressure to do more, be more, achieve more, this antidote to our doing-obsession is the permission slip we all need to find our own way.
'Thi Le is one of the most important chefs and migrant voices of this generation.' - Kylie Kwong
Viet Kieu adj., noun: Person of Vietnamese ancestry living abroad; foreigner in a familiar country.
Viet Kieu is a vital, extraordinary cookbook that explores the heart of Vietnamese food and cooking techniques, as interpreted by acclaimed chef Thi Le. Thi is a self-described viet kieu who has spent her life navigating her place across two worlds while never feeling truly at home in either one. The movement between the two is what defines her remarkable approach to ingredients and flavour.
From classics like Chao ga (Chicken congee) and the southern-influenced Can chua chanh day (Sweet & sour fish soup with passionfruit), to a vibrant Prawn goi salad with a nuoc mam dressing, and the basics for fermenting Com me (sour rice), along with communal feasts like a Viet Cajun seafood boil-up and the beloved leafy 'Wrappy guy', each of Viet Kieu's 100-plus recipes reflect Thi's unending appetite for food that is alive with freshness, a relentless curiosity and an uncompromising desire to distil the cuisine of her heritage through a modern lens.
Viet Kieu also tells the compelling story of a girl raised in outer western Sydney in a home where narratives of upward mobility were absent. Where a safe identity felt elusive. It's a tale of hardship, deep resilience, cooking as a life raft, a groundbreaking restaurant in Melbourne - and fierce love too.
Thi Bich Phuong Le is a Melbourne-based chef-restaurateur of Vietnamese descent. She runs two small restaurants, Anchovy and Jeow, in inner-Melbourne's Richmond, and a banh mi bar called Ca Com with her partner Jia-Yen Lee and their spoodle Cheddar Cheese.
This book is for everyone who loves a Greek holiday or dreams of visiting one of the islands.
Greek food is one of the most loved and recognised cuisines around the world. Packed with the tastes and memories of sunshine and holidays, it produces big flavours using only the freshest ingredients. It's plentiful yet healthy, with the added delight of conjuring up images of the most magical places in the world - the Greek islands! Eating these dishes at home will instantly transport you to a beach-side taverna enjoying lunch al fresco under an ancient olive tree.
In her new book, Greek chef and food writer Carolina Doriti showcases Mediterranean food with a unique focus on the Greek islands. Alongside stunning photography, her recipes will inspire you to recreate some Greek holiday magic in your own kitchen. What are you waiting for! Throw open the windows, let the breeze in and bring some of these Greek classics into your kitchen:
- Fluffy pancakes drizzled with honey and sprinkled with walnuts
My Bohemian Kitchen is a charming collection of Czech recipes with roots in nostalgia and a surprisingly modern take on seasonality and sustainability in the kitchen.
Welcome to the food of Evie Harbury, whose Bohemian kitchen bridges the Czech Republic of her heritage and her home in East London. The book brings to life her long summers spent at her granny's mill in South Bohemia with her personal stories about Czech food and culture. The day her elderly neighbour in Southern Bohemia burst through a broken panel of her fence wielding eleven home-grown cucumbers to give to Evie to pickle, she knew she had to write about this unique country and its relationship with food. Alongside the snapshots of this relatively under-represented food in the book are her deliciously simple recipes that capture the influences of the Czech Republic's neighbouring countries.
The quaint and quirky chapters include Beer Snacks, The Main Event, Vegetarinsky, Bohemian Baking and A Little Tipple. Recipes include Marinated Cheese (Nakldan Hermeln), Chanterelle and Dill Soup (Kulajda), Beef Goulash (Hovez guls), Strawberry Dumplings (Jahodov knedlky) and Honey Cake (Medovnk).
100 cheeses from around the world. Decades of prize-winners. Two World Cheese Awards judges to guide you.
Which is the ONE CHEESE TO RULE THEM ALL? You decide.
Are you a Comte connoisseur or does your heart belong to Rogue River Blue? Can you tell your Brie from your Camembert? Can you name an award-winning Indian cheese and would you recognise a cheese iron? If you take your cheese seriously then this is the companion you need to live your best cheese life. World Cheese Awards judges Patrick McGuigan and Carlos Yescas have a wealth of knowledge garnered from years of travelling and tasting. One Cheese to Rule Them All is a distillation of that experience through 100 cheese profiles that have won awards over the years, offering charming geekery against a backdrop of the people, places and history that define these world-class cheeses.
Expect fascinating stories and stats, and an odyssey through the delicious world of cheese to discover the ONE cheese to rule them all.
