The Food and Wine Lovers Companion to Tuscany, originally published in 1996, was one of the first guidebooks to focus exclusively on the traditional foods and local wines of this region-the most traveled-to area of Italy. This essential guide, now completely revised and incorporating over 40 new entries, is still the only book anyone needs to find the little-known shops, markets, festivals, and wineries that capture the spirit of Tuscany. Author Carla Capalbo, who makes her home in the region, passes on her extensive knowledge of Tuscan foods and wine, exploring each town, village, and quaint back road. No one considering a trip to Tuscany should leave home without this book.

Rick Stein, one of the UKs most popular and respected chefs, opens your eyes to the wealth of produce available on your doorstep with his book, Rick Stein's Food Heroes. Now available for the first time in paperback as well as hardback, this book is both an inspirational collection of recipes and a delightful celebration of British ingredients and those who create them. Rick has always encouraged us to think carefully about the food we eat, to seek out the best-quality ingredients and to cook them simply. In his accompanying TV series he travelled around Britain, searching out the best of all British produce, from bread to beer and lamb to cheese. The book contains over 100 recipes, including all those broadcast on BBC2. In addition to a host of brand new recipes (including Smoked Duck Breast Salad with New Potatoes and Fresh Raspberry Tart with Hazelnut and Coconut Pastry), Rick adds his own variations on traditional dishes, such as The Definitive Welsh Rarebit.

Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts. It approaches food quality from both the technical and the consumer satisfaction perspectives, and assesses the roles of management and regulatory tools in delivering food quality for all. Each area is discussed in detail, using the appropriate technical terminology, but keeping the text accessible to readers from both academic traditions, as well as to non-specialist readers.

Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience. Using international case studies and examples from Europe, North America, Australasia and Singapore, Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as: * the food tourism product * food tourism and consumer behaviour * cookery schools - educational vacations * food as an attraction in destination marketing Ideal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism.

The star presenter of BBC's MASTERCHEF tells his story for the first time. Gregg Wallace, star presenter of BBC's MASTERCHEF, restaurateur and expert on all things pudding, shares his story for the first time. After leaving school at 14, he started his career as a greengrocer at the New Covent Garden market and went on to create his multi-million pound fruit and veg business a decade later. A star slot on BBC VEG TALK,and an award-winning television programme followed and, in 2005, the chance to front MASTERCHEF, a show that has drawn in over 4.5 million viewers and produced some of the nation's best up-and-coming chefs. He has since opened two restaurants, Wallace & Co and Gregg's Table, penned numerous cookery books, and has written for the national and trade press. In this, his first memoir, Gregg tells how his early passion for food growing up in Peckham, south London, led to a world of Michelin star restaurants, celebrity chefs and a mission to save Britain's produce - and in an extraordinary turn with more than a few life-changing hurdles - brought him back to his roots.

This is the essential cookery book for the host or hostess who wishes to entertain in style, using the freshest and best seasonal produce, but who doesn't want to spend long in the kitchen. Reflecting Annie Bell's expert knowledge of quality ingredients there are chapters designed to cover every occasion. Whether it's breakfast and brunch for close friends, a formal dinner party or an informal barbecue or summer buffet, all can be catered for in less than thirty minutes. With the emphasis on the use of fresh seasonal produce and drawing from cuisines around the world, the recipes are original and vibrant: dishes such as Salmon Teriyaki, Spaghettini with Roasted Tomato Sauce and Orange Custard Tart show that fast food can combine speed of preparation with great taste and style.

In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.