'Warning: so funny, even the strongest pelvic floors will be tested' - Net Mums 'A very funny, honest look at the ups and downs of parenting. I absolutely loved it.' - Emily Dean, host of Walking the Dog 'Lucy, a favourite comic of mine, manages to shed new light on something so universal. Her reaction to parenting is ridiculously refreshing and loaded with guilty laugh out loud honesty. After the school run, I implore you to pick a page, any page, then realise you're not alone. A gentle funny stroke of parenting genius' - Johnny Vegas 'As a mum of two girls, I was nodding, laughing and emotional. I recognised so much of Lucy's journey in my own... I really loved it.' YolanDa Brown, BBC Loose Ends From TV's award-winning comedy mum and the writer of Hullraisers, Lucy Beaumont, comes her hilarious debut on the trials and tribulations of motherhood. Known for her sharp, witty and surreal view on everyday life, Lucy shares the unpredictable craziness of being a mum in this brilliant and laugh-out-loud 'mumoir'. Mums everywhere will recognise the madness of it all. Like when Lucy was hospitalised during her third trimester with chest pains but it turned out to be a burrito. Or when she was so tired at the park she forgot her own child's name. Heart-warming and laugh-out-loud funny, Drinking Custard also captures Lucy's marriage to comedian Jon Richardson, as they navigate Lucy's raging pregnancy hormones and balk at pram prices together. Get ready to make room on mum's bookshelf for Drinking Custard to sit alongside other mum classics such as Why Mummy Drinks, Hurrah For Gin! and The Unmumsy Mum.

From the master of Miami noir comes this tale of four regular guys living in a singles apartment building who experience firsthand that there's more than one type of heat in Miami. Larry Dolman is a rather literal minded ex-cop who now works private security. Eddie Miller is an airline pilot who's studying to get his real estate license. Don Luchessi is a silver salesman who's separated from his wife but too Catholic to get a divorce. Hank Norton is a drug company rep who gets four times as many dames as any of the other guys. They are all regular guys who like to drink, play cards, meet broads, and shoot a little pool. But when a friendly bet goes horribly awry, they find themselves with two dead bodies on their hands and a homicidal husband in the wings—and acting more like hardened criminals than upstanding citizens.

An Amish Bed and Breakfast Mystery with Recipes – PennDutch Mysteries #11 When Colonel George Custard arrives in Hernia in a shiny stretch-limo, the town isn’t exactly enthusiastic. And when he announces that he plans to build a glitzy new hotel in Hernia, the residents are outraged at the threat to their quaint, quiet town. Protests soon get heated! As usual, Magdalena is right in the thick of the action—especially when the colonel is found shot to death at the PennDutch Inn. Now Magdalena Yoder must find out who caused the Colonel’s Custard's last stand—or she may lose the PennDutch Inn forever... “Bubbling over with mirth and mystery.” –Dorothy Cannell b>“A delicious treat.” –Carolyn G. Hart “Charming and delightful...Tamar Myers [keeps] it fresh and original.” -- Midwest Book Review

Guild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2022) André Simon Awards shortlisted (2022) "A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen." — Nigella Lawson "At its core this book is about cooking, but it's an essential and valuable resource for folk who love to grow their own herbs and cook. Sorted by individual herbs with detailed notes on how to grow and use them, it's going to be a book I will turn to a lot over the years." — Nik Sharma Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen. Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, Herb is much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book explores how to use herbs, when to deploy them, and how to capture those flavours to use when they might not be seasonally available. The reader will become familiar with the differences in flavour intensity, provenance, nutritional benefits and more. Focusing on the familiars including thyme, rosemary, basil, chives and bay, Herb also opens the door to a few lesser-known flavours. The recipes build on bringing your herbs alive – whether that’s a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness. With a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering over 100 innovative recipes that make the most of your new herb knowledge.

The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.