The world's favourite pocket travel guidesMake the most of your trip to Berlin with this Top 10 guide. Planning is a breeze with our simple lists of ten, covering the very best that Berlin has to offer and ensuring that you don’t miss a thing. Best of all, the pocket-friendly format is light and easily portable; the perfect companion while out and about.Inside this guide to Berlin, you’ll find:Top 10 lists of Berlin's must-sees and must-dos, including museum-hopping around Museumsinsel, admiring the Brandenburger Tor and sipping a pint in a beer gardenBerlin’s most interesting areas, with the best places for sightseeing, food and drink, and shoppingThemed lists, including the best art galleries, parks and gardens, lounges and clubs, places to eat and much moreBrand-new itineraries, perfect for a day trip, a weekend or a weekA laminated pull-out map of Berlin, plus ten full-colour area mapsDK's Top 10 travel guides have been helping travellers to make the most of their breaks since 2002.Looking for more on Berlin's culture, history and attractions? Try our DK Berlin travel guide. Read more

Publishers Weekly Top 10 Food & Cookery Pick for 2023 From the creator of the beloved Delamina restaurants, this is a collection of healthy home-style recipes packed with the flavours, aromas and stories of Tel Aviv. "Limor Chen's beautiful book bursts with exciting combinations and enticing flavours" -Claudia Roden Limor Chen's Delamina restaurants are known for serving up fragrant, exciting and vibrant dishes to transport you to sun-soaked Tel Aviv. In her debut cookbook gorgeously presented in real cloth-bound hardback, Limor shares her wholesome cooking style, one that centres on health and freshness, ensuring that each recipe is packed with flavour and fragrance while remaining light and nourishing. These recipes represent the authentic cooking of a food capital of the world, a cultural melting pot of cuisines and inhabitants, ingredients and aromas: - Discover multiple ways to use herbs and spices like za'atar with aubergine or aromatic dried limes in an Iranian beef stew. - Lace addictively tangy sumac into labneh or use it to finish a white wine sauce with brill. - Share bubbling shakshuka for brunch, fig and goats cheese salad, and a vibrant chopped salad served mezze-style - Try stunning cod chermoula with Israeli cous cous or a legendary family recipe for vine leaves stuffed with venison and fruit. - All served with deceptively simple pickles and dips on the side. With the best of Limor's family’s recipes that evoke the spirit of her home city, this is a cookbook that you’ll return to time and again for a taste of Tel Aviv. Read more

Traditional, British, homemade recipes for your soup maker. A delicious collection of classic, everyday soups suitable for all soup machines, blenders and kettles… with no need to sauté!You may have already enjoyed my first best-selling Soup Maker Recipe Book. Now you can extend your collection of tasty recipes with these no-fuss British soups like Cream of Chicken, Lentil & Bacon, Pea & Mint, Mulligatawny and Broccoli & Stilton Soup.Just like my first book, all recipes are written and tested in the UK, using everyday ingredients available in all UK supermarkets and written in UK measurements and UK English (no zucchini or cilantro mentioned here, only courgette or basil).My recipes are easy to follow in a simple layout with helpful, clear instructions. There are no complicated or unheard-of ingredients, just familiar store cupboard and fridge items for really tasty, no-frills, no-faff soups that you will instantly recognise as the best of British and regional favourites. Perfect for beginners and seasoned soup makers alike.Perhaps best of all is that there is no need to sauté in any of my recipes, so say goodbye to any stove-top or oven preparation. This is especially helpful if your soup machine does not have a sauté function.If your soup maker does have a sauté function or you have time to sauté on the stove, then it’s an optional extra - but not a necessity to enjoy these recipes.My recipes have been tested in a 1.6L Morphy Richards Soup Maker but are also suitable and easily adaptable for Tefal, Ninja Soup Maker, Salter, Tower, Cuisinart, Russell Hobbs, Drew & Cole and other soup blender manufacturers.I hope you enjoy this new collection of great British soups and have fun with your soup maker.★ The New Essential Soup Maker Recipe Book★ Delicious, Everyday British Soup Recipes★ UK Ingredients & Measurements★ Easy To Follow Soup Recipe Book★ Simple Soup Recipes For Soup Makers Read more

This new illustrated edition of Evelyn Rose's classic book has been completely revised and updated by Evelyn's daughter Judi, ensuring it continues to be the culinary bible of Jewish cuisine.Packed with mouth-watering ideas for both family meals and those special occasions when you want to impress without spending hours in the kitchen, the book contains over 1000 fail-safe recipes for which the author is justly celebrated. Ideal for novices and experienced cooks alike, the easy-to-follow recipes showcase the diversity of Jewish cooking which draws influences from Eastern Europe, the Mediterranean and Middle East.From soups and starters to desserts, breads and baking, the recipes provide inspiration for everyday cooking as well as step-by step features on entertaining through the seasons. A guide to the major Jewish festivals, such as Passover, explains the 'why' and 'hows' of much-loved symbolic dishes as well as providing menu plans. Read more

I Love My Omelette Maker: The Only Omelette Maker Recipe Book You'll Ever NeedThe ultimate companion for your electric omelette maker. Unleash its full potential with consistent, golden-brown perfection with every egg.Created just for omelette maker enthusiasts, this recipe book is a must-have for anyone, beginner or pro, seeking perfectly cooked, mouth-watering omelettes. Flawless recipes bursting with flavour, prepped and cooked to perfection in minutes using your omelette maker.Packed with protein and flavour, omelettes punch well above their weight when it comes to quick & easy fuss-free meals either for yourself or for a family. From delicious wake-up breakfasts or indulgent brunches to healthy lunchtime meals and weeknight dinners to tasty sweet treats. Our omlette maker recipes are incredibly easy to make with the minimum of fuss, kitchen preparation and cooking. There’s very little mess and thanks to the omelette maker non stick machines - much less washing up!Elevate your eggs to new levels with classic recipes like Cheese and Mushroom or a satisfying Full English. Go Mediterranean with Parma Ham & Avocado or veggie with Kale & Red Pepper or naughty but nice with Strawberry’s & Cream. There’s an omelette to satisfy everyone’s cravings.Our recipes are easy to follow and tried and tested using some of the most popular omelette maker electric devices and omelette pans including Salter Omelette Maker, Daewoo Omelette Maker and Tower Omelette Maker. Whether you're a novice or a seasoned pro, this is The Only Omelette Recipe Book You'll Ever Need.★ Great Recipe Ideas★ Quick & Easy★ Clear Instructions★ Easy To Follow★ Perfect Omelettes Every Time Read more

For those who want to connect with Jewish culinary history while following a plant-based diet, Nosh offers more than 80 recipes that can be served at shabbat, holidays, and even better, every day.2024 GOLDEN POPPY GLENN GOLDMAN COOKING AWARD WINNER! "Yes, you can host a vegetarian Rosh Hashanah and a hearty, meatless Passover seder, especially with this book in hand."—Epicurious "Many beloved Jewish dishes don't always align with a vegetarian diet—until now."—Food Network Food is a central part of Jewish culture, and those who don't connect with the foods of yesterday may feel as though a part of their heritage is missing. Nosh is the vegetarian cookbook for the modern Jewish kitchen, drawing inspiration from history through a 21st century lens. With the rise in plant-based eating across the globe, Nosh is an ideal guide for those looking to connect with and share their Judaism in a way that feels authentic in today's landscape. The cookbook features: • A comprehensive, plant-forward recipe collection spanning from breakfast and brunch right through to delectable desserts. • 80+ vegetarian recipes including Savory Pulled Mushroom and Tofu “Brisket,” Chickpea and Olive Shakshuka, and more. • Stunning food photography, kitchen glimpses, and enlightening sidebars on the history of Jewish culinary traditions. Author, food writer, and registered dietician Micah Siva hopes to inspire meals not only for the holidays, but for the simple joy of elevating beloved Jewish flavors into everyday life. Read more

A New York Times bestseller!A brilliantly modern take on Jewish culinary traditions for a new generation of readers, from a bright new star in the culinary world.When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you’re feeling adventurous. But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more.  In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! Jew-ish features elevated, yet approachable classics along with innovative creations, such as: Jake’s Perfect Challah Roasted Tomato Brisket Short Rib Cholent Iraqi Beet Kubbeh Soup Cacio e Pepe Rugelach Sabich Bagel Sandwiches, andMatzo Tiramisu. Jew-ish is a brilliant collection of delicious recipes, but it’s much more than that. As Jake reconciles ancient traditions with our modern times, his recipes become a celebration of a rich and vibrant history, a love story of blending cultures, and an invitation to gather around the table and create new memories with family, friends, and loved ones.  Read more

In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home.   Bringing together over 100 mouth-watering recipes inspired by Michelle’s heritage, Modern Sourdough expands our understanding of this ancient baking technique. Featuring a step-by-step guide to making a sourdough starter, as well as methods for folding, shaping, scoring and baking, it demonstrates how you too can make Margot signature loaves, as well as naturally-leavened pizzas, challah, focaccia, French pastries, brioche and babka.   Covering bread, cakes, buns, savoury bakes and store cupboard wonders, plus a selection of non-sourdough favourites from the bakery, these are recipes you’ll want to make again and again.‘Michelle Eshkeri’s book Modern Sourdough gives a perfect balance with easy home-style recipes and more invitingly complex challenges, just what every budding baker is looking for. Recipes are well thought out, clear and easy to follow, and will get you on the road to sourdough brilliance in no time.’ Dan Lepard, author of Short and Sweet Read more

THE 25TH ANNIVERSARY EDITION OF THE CLASSIC JEWISH COOKBOOK WITH NEW RECIPES AND MATERIALIn this internationally acclaimed book, Claudia Roden interweaves more than 800 recipes with the stories and histories that have shaped Jewish cooking over the centuries. The recipes are treasures garnered from almost sixteen years of Roden's research around the world, enjoying the immense diversity of traditional Jewish food. Roden shares the most essential dishes from her native Egypt and beyond, taking us on a journey through the Jewish Diaspora: from the Ashkenazi world there is hallah bread, wine-poached salmon and luscious plum tarts, and the Sephardi chapter boasts an array of tabbouleh, falafel and the inimitable orange Passover cake. The result is a cookbook unlike any other: a learned, loving and delicious tribute to the variety and vitality of Jewish culture the world over. With new material for this special twenty-fifth anniversary edition, this is the definitive book of Jewish cuisine; a celebration of the food, and the people, that have shaped our culinary world as we know it. Read more

The tale of Mufaro's two daughters, two beautiful girls who react in different ways to the king's search for a wife - one is aggressive and selfish, the other kind and dignified. The king takes on disguises to learn the true nature of both girls andof course chooses Nyasha, the kind and generous daughter, to be his queen. Read more

* A Poetry Book Society Recommendation 2016*'When we climb aloneen cordée feminine,we are magicians of the Alps –we make the routes we followdisappear'The poems of Helen Mort's second collection offer an unforgettable perspective on the heights we scale and the distances we run, the routes we follow and the paths we make for ourselves.Here are odes to the women who dared to break new ground – from Miss Jemima Morrell, a young Victorian woman from Yorkshire who hiked the Swiss Peaks in her skirts and petticoats, to the modern British mountaineer Alison Hargreaves, who died descending from the summit of K2.Distinctive and courageous, these are poems of passion and precipices, of edges and extremes. No Map Could Show Them confirms Helen Mort’s position as one of the finest young poets at work today. Read more

“This may well be the most comprehensive book on Jewish cooking ever written . . . Use it for holiday feasts or everyday cooking.” —Steven Raichlen, James Beard Award-winning authorIf you want to cook delicious Jewish foods, one,zero Jewish Recipes provides all the recipes and information you need—to celebrate Rosh Hashanah, Passover, Hanukkah, and many other holidays; to enliven Shabbat meals; and to create memorable dishes for family and friends any time. You'll find recipes for every occasion, plus information on the culinary origins of Jewish foods, how to keep a kosher kitchen, and how to stock your pantry.Award-winning cookbook author Faye Levy offers you a collection of Jewish recipes unmatched by any other. Her recipes reflect authentic flavors and traditions while being straightforward and easy-to-follow. There are clear descriptions of ingredients and methods, plus useful suggestions for substituting ingredients, saving time, or making recipes more healthful. Each recipe also features at-a-glance kosher symbols: M for Meat, D for Dairy, or P for Pareve.No matter what the occasion, there are wonderful recipes to explore. There are comforting classics such as: Matzo Ball Soup, Cheese Blintzes, Classic Matzo Brei, Friday Night Chicken, Cholent with Brisket, and Old-Fashioned Coffee Cake. You'll also find countless new temptations from around the world such as: Israeli Salad with Early Summer Herbs, Roman Fish with Pine Nuts and Raisins, Moroccan Cigars, Polish Cucumbers in Sour Cream, Tunisian Tuna and Pepper Salad, and Indian Vegetable Tzimmes. Faye Levy's knowledge of Jewish cooking offers you such riches!“It's a joy! It's a miracle! This magnum opus chronicles five,760 years of Jewish nourishment, and then some.” —Rozanne Gold, James Beard Award-winning chef Read more

What happens when the facts of history are replaced by the mysteries of love?When Raimundo Silva, a lowly proofreader for a Lisbon publishing house, inserts a negative into a sentence of a historical text, he alters the whole course of the 1147 Siege of Lisbon. Fearing censure he is met instead with admiration: Dr Maria Sara, his voluptuous new editor, encourages him to pen his own alternative history. As his retelling draws on all his imaginative powers, Silva finds – to his nervous delight – that if the facts of the past can be rewritten as a romance then so can the details of his own dusty bachelor present. Read more

In Cellar Rat, Hannah Selinger chronicles the rise and fall of her career in the restaurant business, beginning with the gritty hometown pub where she fell in love with the industry and ending with her final post serving celebrities in the Hamptons. In between recipes, Selinger's emotional journey takes readers through the joys of fine fine dining, the allure and danger of power, and what it takes to walk away from a career you love when it no longer serves you.What happens when a career you love doesn't love you back?As Hannah Selinger will tell you, to be a good restaurant employee is to be invisible. At the height of her career as a server and then sommelier at some of New York's most famed dining institutions, Selinger was the hand that folded your napkin while you were in the bathroom, the employee silently slipping into the night through a side door after serving meals worth more than her rent. During her tenure, Selinger rubbed shoulders with David Chang, Bobby Flay, Johnny Iuzzini, and countless other food celebrities of the early 2000's. Her position allowed her access to a life she never expected; the lavish parties, the tasting courses, the wildly expensive wines - the rare world we see romanticized in countless movies and television shows. But the thing about being invisible is that people forget you're there, and most act differently when they think no one is looking. In Cellar Rat, Selinger chronicles her rise and fall in the restaurant business, beginning with the gritty hometown pub where she fell in love with the industry and ending with her final post serving celebrities at the Hamptons classic Nick & Toni's. In between, readers will join Selinger on her emotional journey as she learns the joys of fine fine dining, the allure and danger of power, and what it takes to walk away from a career you love when it no longer serves you. Read more

LOSE WEIGHT EFFORTLESSLY AND ENJOY EVERY BITE— THE MOST COMPLETE, DELICIOUS, AND UPDATED COLLECTION OF WW RECIPES WITH NEWEST POINT VALUES INCLUDES ZERO POINT RECIPES — 🌈NOW IN FULL COLOR! ✨-Struggling to find delicious WW recipes that fit your lifestyle?-Looking for a complete WW guide that includes meal plans, shopping lists, and restaurant tips?-Want to enjoy quick, easy meals without the stress of counting points?👉 Keep reading to discover the 5 Exclusive Bonuses included in this book!This book, Super Easy Weight Loss Recipe Book For Watchers, is the ultimate WW program companion for 2025, packed with a wide variety of delicious, easy-to-make recipes that align with the latest WW point system. Whether you’re just starting your weight loss journey or looking for fresh meal ideas, this guide has everything you need to stay on track while enjoying every bite — now presented in vibrant full-color pages to inspire you every step of the way!This cookbook is designed for absolute beginners, making it easy to get started on your weight loss journey with no stress. Whether you're dealing with weight management challenges, low energy, or simply want to feel better, this book gives you the tools to reach your goals while enjoying mouthwatering meals that you'll look forward to every day.🔥 What Makes This the Ultimate WW Cookbook?✅ 100+ handpicked, flavorful WW recipes with accurate point values✅ Every recipe features a stunning full-color photo so you know exactly what to expect✅ Quick & easy meals—perfect for busy schedules, with simple steps and accessible ingredients✅ Covers every craving—breakfasts, lunches, dinners, snacks, and even indulgent desserts!✅ Up-to-date 2025 WW guidelines so you can maximize your progress effortlessly✅ Smart meal prep strategies to help you plan ahead and stay consistent✅ Clear nutritional breakdowns to support healthy, informed choicesAnd more...Why You Need This Book:✅ No more guesswork – Every recipe includes its WW point value✅ Perfect for busy lifestyles – Quick, healthy, and satisfying meals✅ Stay motivated and on track – Includes practical tips, meal plans, and dining-out guides✅ Designed for real success – A holistic approach to health, weight loss, and wellness🚀This FULL-COLOR EDITION features high-quality, vibrant photos to inspire you and elevate your cooking experience!But That’s Not All!PLUS! Get These 5 Incredible Bonuses to Supercharge Your WW Journey:🎁 Bonus #1: Grocery Shopping List And Pantry Stocking🎁 Bonus #2: Zero Point Food Swaps Cheat Sheet🎁 Bonus #3: Zero Point Food Lists🎁 Bonus #4: 60-Day Meal Plan🎁 Bonus #5: Measurement Conversions ChartThe Super Easy Weight Loss Recipe Book For Watchers isn't just a cookbook—it's your pathway to a healthier, more energetic life. Whether you're looking to lose weight, boost your health, or simply regain your vitality, this book will guide you step-by-step with delicious recipes that are as healing as they are satisfying. 🔥 DON’T WAIT! Take control of your health and weight loss journey today! Click “BUY NOW” and start enjoying delicious, WW-approved meals while reaching your goals effortlessly! Read more

“An engaging journey into the wild and wonderful world of drumming.”—CLEM BURKE, BlondieTo have a great band you need a great drummer. For the first time, Tony Barrell shines a long-overdue spotlight on these musicians, offering an exciting look into their world, their art, and their personalities. In Born to Drum, he interviews some of the most famous, revered, and influential drummers of our time—including Chad Smith, Ginger Baker, Clem Burke, Sheila E., Phil Collins, Nick Mason, Patty Schemel, Butch Vig, and Omar Hakim—who share astonishing truths about their work and lives. He investigates the stories of late, great drummers such as Keith Moon and John Bonham, analyzes many of the greatest drum tracks ever recorded, and introduces us to the world’s fastest and loudest drummers, as well as the first musician to pilot a “flying drum kit” onstage.Filled with fascinating insights into the trade and little-known details about the greats, Born to Drum elevates drummers and their achievements to their rightful place in music lore and pop culture.“As Born to Drum proves, there’s a lot more to be told about drums and drumming than the Rolls-Royce in the swimming pool and the pyro beneath the bass drum.”—NICK MASON, Pink Floyd“Everyone should read this book—especially if you’re not a drummer. A great insight into a great sport.”—Joey Kramer, Aerosmith Read more

Why do Jews eat gefilte fish?Why is a glass broken at the end of a Jewish wedding ceremony?Why must the chapter of curses in the Torah be read quickly in a low voice?Why are shrimp and lobster not kosher?Why do Jews fast on Yom Kippur?Why are some Matzot square while others are round?If you've ever asked or been asked any of these questions, The Jewish Book of Why has all the answers. In this complete, concise, fascinating, and thoroughly informative guide to Jewish life and tradition, Rabbi Alfred J. Kolatch clearly explains both the significance and the origin of nearly every symbol, custom, and practice known to Jewish culture-from Afikomon to Yarmulkes, and from Passover to Purim. Kolatch also dispels many of the prevalent misconceptions and misunderstandings that surround Jewish observance and provides a full and unfettered look at the biblical, historical, and sometimes superstitious reasons and rituals that helped develop Jewish law and custom and make Judaism not just a religion, but a way of life. L'chaim! Read more

A rich trove of contemporary global Jewish cuisine, featuring hundreds of stories and recipes for home cooks everywhereThe Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table. Read more

Celebrating seasonal Newfoundland ingredients in the creation of Jewish fusion cuisine: classic North American delicatessen recipes alongside North African flavours.An exploration of Ashkenazi, Sephardic, and Newfoundland cuisine showcasing local ingredients, fermentation, and family lore. Local foraging and harvesting make possible the recreation of family recipes that have crossed oceans and survived for generations. Jewish cuisine can be found in all corners of the world--even in Newfoundland! Read more

Discover Claudia Roden's classic recipes in The New Book of Middle Eastern Food.In 1968, Claudia Roden wrote her Book of Middle Eastern Food for readers who had never eaten an aubergine, let alone cooked one. Today, Middle Eastern foods are enjoying amazing popularity, largely thanks to her books. Since the publication of her classic bestseller, Claudia Roden has continued to collect recipes and culinary wisdom from the Middle East, as a result of talking and writing to many people, tasting their food and watching them cook. The New Book of Middle Eastern Food is Claudia Roden's ultimate collection of recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes.Praise for Claudia Roden:"Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet ..." (Simon Schama)"Every one of Claudia's books introduced us to a delicious new world' Sam and Sam Clarke 'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs" (Nigella Lawson)"Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures" (Observer)As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom. Born and brought up in Cairo, she finished her education in Paris before moving to London to study art. With the publication of her bestselling classic, A Book of Middle Eastern Food in 1968, Claudia Roden revolutionized Western attitudes to the cuisines of the Middle East. Since then she has published nine other books, including the award winning classic, The Book of Jewish Food, and has won no fewer than six Glenfiddich awards for her writing. Her other books include Arabesque, The Food of Italy, Mediterranean Cookery and The Food of Spain. Read more