Women love men, men love women . . . and everyone loves chocolate. Why not savour it all? After a lifetime of loving both men and chocolate, author Kas Jacquot discovered the key to finding the most pleasure in each. Savouring love like chocolate gives you a way to evaluate potential love relationships. What tastes good at first nibble doesn't always taste good in larger bites. Bittersweet can prove too bitter, and cream fillings too shallow and oversweet. Sometimes a chocolate is excellent, but not consistently available. As in chocolate, so in love: Would I really want this flavor exclusively, for life? In Savour Love like Chocolate, Jacquot reminds us that the tasting process is fun, even as it helps us decide when it's time to move on if a relationship isn't right. Whether you're going through a period of love gone wrong, wanting a humorous read, or hoping to gain a fresh perspective on romance, everyone can relate to this book, men and women alike. A word of warning, however: Reading this will make you crave chocolate--so make sure you have some to savour nearby!

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.

Featuring 60 luxurious hot chocolate concoctions and pairings, ranging from ancient Latin American originals and European café classics to comforting childhood treats. No longer just a simple, syrupy sweet drink, today's hot chocolates are brimming with extraordinary flavors like cayenne, vanilla beans, Nutella, buttered rum, pistachios, wasabi, peanut butter, and malted milk balls. Featuring white chocolate foam, marshmallow cream, and frozen and fondue versions, the 60 recipes presented in Hot Chocolate are setting trends in haute chocolate consumption. Contributed by the world's preeminent chocolatiers, including Vosges Haut-Chocolat, Serendipity 3, Citizen Cake, Fran's Chocolates, Scharffen Berger Chocolate, and many more, these imaginative modern variations are for the hip chocoholic of any age. A cup of hot chocolate is twice as rich in antioxidants as a glass of red wine. And, some would say, is just as intoxicating.

THE INTOXICATING INTERNATIONAL BESTSELLER ABOUT LOVE, COOKING AND MAGIC. PERFECT FOR FANS OF JOANNE HARRIS AND ISABEL ALLENDE. 'This magical, mythical, moving story of love, sacrifice and summering sensuality is something I will savour for a long time' MAUREEN LIPMAN Like Water For Chocolate tells the captivating story of the De la Garza family. As the youngest daughter, Tita is forbidden by Mexican tradition to marry. Instead, she pours all of her emotions into her delicious recipes, which she shares with readers along the way.When Tita falls in love with Pedro, he is seduced by the magical food she cooks. Unfortunately, he's married to her sister... Filled with recipes, longing and bittersweet humour, this charming story of one family's life in turn-of-the-century Mexico has captivated readers all over the world and was made into an award-winning film. 'A joy... Has an energetic charm that's quite impossible to resist' LITERARY REVIEW 'An epic love story with recipes and a sprinkling of magical realism' WASHINGTON POST 'Enchanting...an open-eyed fairy story complete with ugly sister' BARBARA TRAPIDO 'A Mexican culinary romance to make the mouth water' SHE 'Ingenious' INDEPENDENT

What defines a salad? Is it merely a few ingredients tossed together in a bowl with a dressing, or is it more complex than that? Acclaimed chef Peter Gordon shows us that salads are versatile and fun dishes that harmoniously combine a mixture of individually prepared ingredients, that when coming together, can either be very similar in texture and colour, or ones that oppose each other—such as crunch supporting smooth. Peter demonstrates how salads can be made to suit your mood; some salads are perfectly crafted assemblages, whilst others are quickly put together. By adding a contrasting flavour or texture to a mix, it can often highlight other ingredients in the same dish. Throughout the recipes within Vibrant Salads, you’ll discover that it is the shock of a sweet roast grape that highlights sharp citrus notes, or a spicy chilli being used to add excitement to a sweet mango. Peter’s salads are wide-ranging and the recipes within Vibrant Salads reflect this; from vegetarian dishes such as aubergine with gem, quinoa and pistachio, to red meat based salads such as poached veal with anchovy mayonnaise and potatoes. Whatever your mood, the occasion or season, there will always be a saladto complement it.

Wedding baker Laurel McBane is surrounded by romance working at Vows wedding planning company with her best friends Parker, Emma, and Mac. Low-key and unpretentious, she longs for the seemingly unreachable Ivy League lawyer Delaney, Parker's older brother.