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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 over 120 essential pasta and sauce recipes.\u003c\/p\u003e\n\n\u003cp\u003eShort essays weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. An A-Z of Pasta suggests how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, rag  and carbonara - to the unfamiliar (but thrilling)- ziti with onion and beef, scialatielli with sea bass and lemon; capelli d'angelo with leeks and saffron.\u003c\/p\u003e\n\n\u003cp\u003eThis is a mouthwatering guide to pasta from one of the best food writers of our time.\u003c\/p\u003e","brand":"Rachel Roddy","offers":[{"title":"New","offer_id":43172257857779,"sku":"9780241402504","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0634\/4284\/5939\/products\/9780241402504.jpg?v=1662048851"},{"product_id":"australian-food-bill-granger-9781760525989","title":"Australian Food","description":"\u003cp\u003eThe long-awaited new cookbook from the king of relaxed Australian cafe style food\u003c\/p\u003e\n\n\u003cp\u003e'Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. 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He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. \u003c\/p\u003e\n\n\u003cp\u003eSince then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine, 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018).\u003c\/p\u003e\n\n\u003cp\u003eNowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same.\u003c\/p\u003e","brand":"Bill Granger","offers":[{"title":"New","offer_id":43172447813875,"sku":"9781760525989","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0634\/4284\/5939\/products\/9781760525989.jpg?v=1662050401"},{"product_id":"bitter-honey-letitia-clark-9781784882778","title":"Bitter Honey","description":"\u003cp\u003eGuild of Food Writer's Awards, Highly Commended in 'First Book' category (2021)\u003c\/p\u003e\n\n\u003cp\u003eIn Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea - Sardinia.\u003c\/p\u003e\n\n\u003cp\u003eThe recipes in this book do not take long to make, but you can taste the ethos behind every one of them - one which invites you to slow down, and nourish yourself with fresh food, friends and family.\u003c\/p\u003e\n\n\u003cp\u003eThe importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted Aubergines with Honey, Mint, Garlic and Salted honey, or a Salad of Pecorino with Walnuts and Honey, followed by Malloreddus (the shell-shaped pasta from the region) with Sausage and Tomato.\u003c\/p\u003e\n\n\u003cp\u003eEach recipe and the story behind it will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design, photography, full colour illustrations and joyful anecdotes throughout, Bitter Honey is a holiday, a cookbook and a window onto a covetable lifestyle in the sun - all rolled into one.\u003c\/p\u003e\n\n\u003cp\u003ePraise for Bitter Honey:\u003c\/p\u003e\n\n\u003cp\u003e\"Reading Letitia Clark's Bitter Honey: Recipes and Stories from the Island of Sardinia feels like being on the loveliest holiday... a beautiful book, infused with the spirit of place, and love for good, simple food.\" - Nigella Lawson\u003c\/p\u003e\n\n\u003cp\u003e\"Just lovely. Fans of the Italian South will love particularly.\" - Marina O'Loughlin \u003c\/p\u003e\n\n\u003cp\u003e\"One of the most exciting cookbooks of this year. The writing, photo, design and most importantly the recipes are all outstanding. One that you will read cover to cover and also cook from.\" - Olia Hercules \u003c\/p\u003e\n\n\u003cp\u003e\"Like a blast of Sardinian sunshine on a drab British lockdown evening. 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Food was a huge part of this journey - should they cling to the traditional comfort of their parents' varied culinary heritage, attempt to assimilate wholly by learning to love shepherd's pie, or forge a new path where flavour and the freedom to choose trumped authenticity?\u003c\/p\u003e\n\n\u003cp\u003eThey went with option three.\u003c\/p\u003e\n\n\u003cp\u003eChinese-ish celebrates the confident blending of culture and identity through food: take what you love and reject what doesn't work for you. In these pages you'll find a bounty of inauthentic Chinese-influenced dishes from all over Southeast Asia, including the best rice and noodle dishes, wontons and dumplings, classic Chinese mains and even a Sichuan Sausage Sanga that would sit proudly at any backyard barbecue. 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There are noodles, curries, rice dishes, tofu, salads, sides and sweets, all surprisingly easy to make and bursting with exciting flavours. Taking you from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a chard potato and coconut curry and a swede laksa; how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu. 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It explains the dishes that you will find on the regional menus, how to order and eat them, and other essential words and phrases for navigating the French food scene. \u003c\/p\u003e\n\n\u003cp\u003eThe extensive section on etiquette covers all the dos and don'ts of local customs so you need never feel awkward or uncertain. From how to toast fellow diners correctly (tip: always look them in the eye), to never biting into your piece of bread directly (tip: break bread into pieces before eating it and it's fine to mop up food from your plate with it).\u003c\/p\u003e\n\n\u003cp\u003eWritten by France-based Lonely Planet author, Nicola Williams, Eat France provides an on-the-ground insight into the country's best neighbourhoods and latest trends. A dedicated feature also demystifies French wine so that you can taste and appreciate it like a local.\u003c\/p\u003e\n\n\u003cp\u003eRegions covered: Lyon, Paris, Provence, Burgundy, Normandy, Alsace, Champagne, Perigord, Loire, Dordogne\u003c\/p\u003e\n\n\u003cp\u003eIn-depth profiles of French specialties: cheese, wine, quiche, boeuf bourguignon, creme brulee, escargots, coq au vin, tarte tatin, souffle, gateaux, moules mariniere, cassoulet, clafoutis, salade nicoise, soupe au pistou, and crepes\u003c\/p\u003e\n\n\u003cp\u003eFor first time visitors, long-time Francophiles or those who simply love the country, Eat France is a culinary companion packed with beautiful illustrations, inspirational photography and detailed insights that bring the distinctive food, wine and culture of this famous destination to life.\u003c\/p\u003e\n\n\u003cp\u003eAbout Lonely Planet: Lonely Planet is a leading travel media company, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and phrasebooks for 120 languages, and grown a dedicated, passionate global community of travellers. You'll also find our content online, and in mobile apps, videos, 14 languages, armchair and lifestyle books, ebooks, and more, enabling you to explore every day. \u003c\/p\u003e\n\n\u003cp\u003e'Lonely Planet guides are, quite simply, like no other.' - New York Times\u003c\/p\u003e\n\n\u003cp\u003e'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. 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Recipes include sweet potato kebabs, pomegranate and onion seed parathas, beetroot pachadi, cashew and lemon rice, fresh coconut chutney and so much more. People know they ought to be eating more vegetables, and love Indian food, but have historically been a bit scared of cooking both. 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