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Brewing in Milwaukee (Images of America)
by Frederick Gettelman Brenda MageeMilwaukee is most famous for its booming brewing industry, which is directly tied to a surge in German immigration in the 1840s. These new citizens brought along their work ethic, culture, and a love for their native beverage. Not all immigrants arrived from Europe; many, like Richard Owens, came from Britain. Owens has been credited with establishing the first commercial brewery in the area in 1840. Other men followed, many of whom were already experienced in brewing, and seized the opportunity to start new businesses. Brand names were carved on the front of brewery buildings, deals were made with a handshake, partnerships were cultivated, and factory cities were raised. By 1860, nearly 200 breweries were in operation in Wisconsin, with more than 40 in Milwaukee alone. Of the original 40, four have stood the test of time: Blatz, Pabst, Schlitz, and Miller are still brewed in Milwaukee, right where they were born.
Brewing in New Hampshire (Images of America)
by Glenn A. Knoblock James T. GunterBrewing in New Hampshire explores the fascinating history of the state's beer and ale brewing industry from Colonial days, when it was home and tavern based, to today's modern breweries. The book's many unusual and rare illustrations document the state's earliest brewers, including its most famous brewer, Frank Jones. Many lesser-known breweries that operated here are also covered, including the state's only brewery to be owned and operated by a woman before the modern era. The book concludes with a look at the craft-brewing business in New Hampshire and is a must for anyone interested in local history or for those who simply enjoy a good New Hampshire beer and wonder how it all began.
Brewing with Cannabis: Using THC and CBD in Beer
by Keith VillaBrewing with Cannabis introduces the convergence of marijuana and brewing in the modern craft beer movement. Explore the varied history of how the cannabis plant became federally illegal and dive into both historic and current laws on decriminalization and legalization of cannabis in the U.S. Learn about the agriculture and biology of cannabis, unique characteristics of the plant, and the similarities between cannabis and hop plants. Find out all that is needed to successfully grow cannabis plants in the comfort of your own home (where state legal).Examine the active components of cannabis and the chemistry of how they interact with beer. Discover how to de-carboxylate THC-A into the fully psychoactive form of THC and learn methods of adding cannabis and CBD to non-alcoholic beer and homebrew for different effects. Delve into how and why the plant produces compounds such as cannabinoids and terpenes, how they function, and how to incorporate them into beer recipes. Both homebrewers and professional brewers will be inspired by a wide-range of extract-based and all-grain recipes they can adopt or use as guidance when creating non-alcoholic beer or homebrew. Designed as a practical guide to use in brewing, the final chapter will inspire readers on how the discovery of new cannabinoids and terpenes may be used in the future. This book will be especially useful to brewers seeking information on the responsible and state legal of use of cannabis in brewing.
Brewing with Hemp: The Essential Guide (Brewing with Cannabis)
by Ross KoenigsBrewing with Hemp: The Essential Guide explores the Cannabis sativa plant from a brewer&’s perspective. Explore the role of foliage and flowers, seeds, fiber, stems, and roots in product development. Learn the science, methods, and techniques for infusing hemp (containing less than 0.3% THC), hemp flavors, and cannabinoids into beverages. Solubilizing shelf stable cannabinoids in beverages, hemp additions at traditional brewing stages, and quality and legal compliance are all discussed. This book navigates the science of cannabis and teaches brewers how to best use hemp to apply its unique aromas to beer. Discover the use of terpenes, create a tincture, or experiment with new recipes using hemp as an ingredient. Readers will learn how to navigate the shifting legal landscape as hemp becomes more acceptable and accessible. This forward-looking book weaves together familiar topics within the study of beer and brewing and applies it to the vast and fascinating world of hemp as an ingredient in beer.
Brewing with Wheat: The 'Wit' and 'Weizen' of World Wheat Beer Styles
by Stan HieronymusThe wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without lemon?
Brewing, Beer and Pubs: A Global Perspective
by David Higgins Ignazio Cabras David PreeceThe production of beer today occurs within a bifurcated industrial structure. There exists a small number of large, global conglomerates supplying huge volumes of a limited range of beers, and a plethora of small and medium breweries producing a diverse range of beers sold under unique brands. Brewing, Beer and Pubs addresses a range of contemporary issues and challenges in this key sector of the global economy, and includes contributions by research specialists from a variety of countries and disciplines. This book includes the marketing and globalization of the brewing industry, beer excise duties and market concentration, and reflections upon developments in brewing and beer consumption across the world in order to explore the wide-reaching influence of this industry. Alongside these global topics more localised themes are presented such as market integration in the Chinese beer and wine markets, beer and brewing in Africa and South America, and turbulence and change in the UK public house industry, which demonstrate how the consumption of beer in pubs and other social environments make the beer industry integral to local communities and regions worldwide.
Brewology: An Illustrated Dictionary for Beer Lovers
by Mark BrewerAs Mark Brewer explains in his introduction, "Beer is one of the oldest beverages known to man . . . and woman! In fact women were the first brewers since one of their primary responsibilities involved cooking. Years ago beer was considered a food as well as a drink. Beer provided many of the calories needed for one's daily diet. Dating back all the way to the fifth millennium BC, beer was recorded by the ancient Egyptian scribes, who also created an extra hieroglyph specifically for “brewer. ” Historians tell us that beer was used as a method to compensate laborers who were building the pyramids. Perhaps more importantly, if an Egyptian man offered a woman a sip of his brew, they were betrothed. " Starting with an introduction to the history of beer, this A–Z dictionary takes a humorous looks at the various types of beer and common verbiage associated with it while educating the reader in the process. Covering everything from Abbey to Aging, Hops to Head Retention, and Skunky to Stout, Mark Brewer's Brewology is perfect for beer lovers everywhere.
Bride & Groom First and Forever Cookbook
by Sara Corpening Whiteford Mary Corpening Barber Rebecca Castenet De GéryThe first and only cookbook any happy couple needs—featuring “125 elegant recipes especially for newlyweds” (Publishers Weekly).Twin sister chefs and popular cookbook authors Sara Corpening Whiteford and Mary Corpening Barber know a lot about family and cooking. In this essential volume, they start married couples off right with essential information on the equipment they’ll need to begin cooking in their new home, as well as invaluable tips on getting the pantry stocked. The Bride & Groom First and Forever Cookbook features 125 special dishes to turn to again and again. A weekend brunch featuring Sausage and Cheddar Cheese Strata is sure to impress the in-laws. For something more romantic, Brie and Champagne Fondue for Two is as cozy as it gets. Everyday favorites like Classic Lasagna, Grilled Chicken with Roasted Red Pepper Salsa, and the impossible-to-resist Silken Chocolate Tart will have even beginner cooks looking like pros in the kitchen. Whether putting a quick meal on the table or hosting that first-ever holiday dinner, this is the cookbook newlyweds need to chop, peel, saut, and roast in harmony in the kitchen. Complete with beautiful photographs and menu ideas for special occasions (including the first anniversary), the Bride & Groom First and Forever Cookbook will have the happy couple eating well from this day forward.
Bridget Vanderpuff and the Baked Escape #1 (Bridget Vanderpuff)
by Martin StewartThe first in a hilarious middle-grade series about a whip-smart inventor and amateur sleuth with a taste for adventure—a recipe for fun sprinkled with mystery, villainy, silliness, heart, and hope.Bridget Baxter is the very last orphan at the Orphanage for Errant Childs, left at the mercy of the awful Ms. Acrid and her foul-smelling fish sandwiches. Ms. Acrid's mission is to make Bridget's life a misery. But Bridget is more than a match for her.When kindly Mr. Vanderpuff arrives at the Orphanage in search of a child to care for, Bridget thinks her luck has finally turned. Mr. Vanderpuff is the village baker, and his shop is a world of wonders. But they soon discover that Bridget is absolutely terrible at baking. When Ms. Acrid returns for the ultimate revenge, Bridget must open the Locked and Secret Door, navigate Ms. Acrid's spiderweb of booby traps, and use her unique baking skills to save herself—and Mr. Vanderpuff—from certain disaster.Join Bridget as she dons her chef whites and gets the croissants at the ready… Baking isn't such a piece of cake.
Bridging the Evidence Gap in Obesity Prevention: A Framework to Inform Decision Making
by Institute of Medicine of the National AcademiesTo battle the obesity epidemic in America, health care professionals and policymakers need relevant, useful data on the effectiveness of obesity prevention policies and programs. ridging the Evidence Gap in Obesity Prevention identifies a new approach to decision making and research on obesity prevention to use a systems perspective to gain a broader understanding of the context of obesity and the many factors that influence it.
Bright Cooking: Recipes for the Modern Palate
by Camille Becerra"Anyone interested in committing to a more mindful approach to cooking … will joyfully embrace Becerra’s dazzling, flavor-punched collection of recipes."—Library Journal From celebrated chef and tastemaker Camille Becerra: a uniquely beautiful primer that teaches home cooks new ways of cooking and thinking about nourishing, flavorful foods. Great food should look beautiful, taste special, and make you feel good. In Bright Cooking, her highly anticipated first cookbook, Camille Becerra, acclaimed chef at the Ace Hotel’s As You Are, offers 140+ fresh, natural dishes to boost one’s body and mood with plant-based, healthful ingredients. More than 90 foundational pantry basics—mother sauces, broths, dusts, finishing oils, and more—are combined in uncommon and uncomplicated ways to create 50+ eat-anytime dishes. Say you went to the farmers’ market and bought some beautiful chicories. From there, you could add some Chili Mushroom Pickle and swirl on some Crispy Honey Chile Oil from your pantry to create Maple Chicories with Chile Honey. Maybe you’re not in the mood to put together an involved meal, but you picked up some squash at the market—you could char it and nestle it in a cloud of Fennel Pollen Yogurt with a dusting of pistachios for a thrown-together treat, or add Coconut-Ginger Broth and curry paste to create a warming, brothy bowl. Bright Cooking inspires you to create based on what you have in your kitchen, what you hunger for, and what your body is asking for. With advice throughout on adding big flavor and playfulness to your repertoire, Bright Cooking is a uniquely beautiful primer that teaches home cooks new ways of cooking and thinking about nourishing, flavorful food. After you work your way through the book, you’ll only be a smear of this, a few sprinkles of that, and a pinch of flourish away from confidence and creative freedom in the kitchen—and you’ll feel amazing, inside and out. CELEBRATED CHEF & TASTEMAKER WITH DEDICATED FOLLOWING: Camille Becerra is an "it" girl in the food world, both for her dishes and her style in and out of the kitchen. Featured in the New York Times Style Magazine, Bon Appetit, Vogue, Refinery 29, Elle, Condé Nast Traveler, Martha Stewart Living, Kinfolk, and on the cover of Cherry Bombe, to name just a few, her cooking and food styling are iconic—instantly recognizable, covetable, gorgeous, and packed with nutrients. HEALTHY RECIPES DONE RIGHT: As a pioneer of the healthy chic food movement, Becerra represents her ideals through the plant-based and pescatarian recipes in this book. Her philosophy is that food should look beautiful, have dimensions of flavor, and make one feel good after eating it, all while nurturing one’s immune system with superfoods to maximize nutrients. EASY, SUSTAINABLE WELLNESS: Becerra's crafted approach to cooking comes from the many styles of restaurants in which she has experience: macrobiotic, vegetarian, local, organic, and sustainable. Recipes utilize every component of each ingredient, resulting in well-rounded flavors and no food waste.Perfect for: Skilled and beginner home cooks People looking to dip their toes into a plant-based diet for health and/or environmental reasons Fans of publications such as Cherry Bombe, Kinfolk, and Domino Well-rounded foodies with an interest in fashion and design Inspired gift-giving for birthday, wedding shower, or housewarming
Bright Line Eating: The Science of Living Happy, Thin & Free
by Susan Peirce ThompsonBright Line Eating has helped thousands of people from over 75 countries lose all their excess weight and keep it off. Are you ready to join them?In this book, Susan Peirce Thompson, Ph.D. shares the groundbreaking weight-loss solution based on her highly acclaimed Bright Line Eating Boot Camps. Rooted in cutting-edge neuroscience, psychology, and biology, Bright Line Eating explains why people who are desperate to lose weight fail again and again:It’s because the brain blocks weight loss.Bright Line Eating (BLE) is a simple approach designed to reverse that process. By working with four "Bright Lines" — clear, unambiguous, boundaries — Susan Peirce Thompson shows us how to heal our brain and shift it into a mode where it is ready to shed pounds, release cravings, and stop sabotaging our weight loss goals.Best of all, it is a program that understands that willpower cannot be relied on, and sets us up to be successful anyway.Through the lens of Susan’s own moving story, and those of her Bright Lifers, you’ll discover firsthand why traditional diet and exercise plans have failed in the past. You’ll also learn about the role addictive susceptibility plays in your personal weight-loss journey, where cravings come from, how to rewire your brain so they disappear, and more. Susan guides you through the phases of Bright Line Eating —from weight loss to maintenance and beyond —and offers a dynamic food plan that will work for anyone, whether you’re vegan, gluten-free, paleo, or none of the above.Bright Line Eating frees us from the obesity cycle and introduces a radical plan for sustainable weight loss. It’s a game changer in a game that desperately needs changing."Bright Line Eating ushers in an end to cravings, an end to dieting, an end to that constant, exhausting, soul-sucking loop in your head about food and calories and pounds. . . . Living Happy, Thin, and Free is your birthright." — Susan Peirce Thompson
Brilliant Bake Off: Book 10 (Secret Princesses #10)
by Rosie BanksA gorgeous new series about magical princesses and best friendsBest friends Charlotte and Mia can't bear it when Charlotte's family moves far away. But when they become trainee Secret Princesses they begin an amazing adventure together - and they can see each other whenever they like!
Brilliant Biscuits: Fun-to-decorate biscuits for all occasions
by Pamela GilesFrom bespoke biscuit-maker Pamela Giles comes this inspiring guide to making and decorating biscuits, packed with original design ideas and colourful decorating tips plus biscuit basics, such as equipment essentials and how to build and store a cutter collection. Giles shares her professional know-how on storing dough, rolling it out, cutting out shapes, baking and storing biscuits, as well as icing essentials, such as how to store icing or colour royal icing. Accessibly arranged in user-friendly themed sections, for all levels of expertise - from those who enjoy baking but have never decorated biscuits to anyone looking to refine their skills. Featuring all special celebrations, from birthdays to weddings and Christmas, including thank-you gifts and how to involve children in the fun. Beautifully illustrated with Pamela Giles's own photos, there's something for everyone, whatever the celebration.
Brilliant Biscuits: Fun-to-decorate biscuits for all occasions
by Pamela GilesFrom bespoke biscuit-maker Pamela Giles comes this inspiring guide to making and decorating biscuits, packed with original design ideas and colourful decorating tips plus biscuit basics, such as equipment essentials and how to build and store a cutter collection. Giles shares her professional know-how on storing dough, rolling it out, cutting out shapes, baking and storing biscuits, as well as icing essentials, such as how to store icing or colour royal icing. Accessibly arranged in user-friendly themed sections, for all levels of expertise - from those who enjoy baking but have never decorated biscuits to anyone looking to refine their skills. Featuring all special celebrations, from birthdays to weddings and Christmas, including thank-you gifts and how to involve children in the fun. Beautifully illustrated with Pamela Giles's own photos, there's something for everyone, whatever the celebration.
Brilliant Bread
by James MortonWinner of the 2014 Guild of Food Writers Award for Cookery Book of the Year.James Morton was surely the people's favourite to win 2012's Great British Bake Off series - with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts if not the trophy.James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast - you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques.Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.
Brilliant Breadmaking in Your Bread Machine
by Catherine AtkinsonThere's nothing quite like the flavour and aroma of freshly baked bread. Your bread machine gives the pleasure of both with the least effort on your part. This book is for those who are new to bread making and those who want to expand their repertoire of recipes. It takes you through the basic techniques and provides foolproof advice on how to make the perfect loaf. From simple, straightforward loaves, which cost a fraction of the shop-bought equivalent, to more elaborately flavoured and handshaped creations, you'll discover over a hundred delicious recipes that make the most of your bread machine's potential.If you are concerned about what goes into the food you eat, you can now decide the ingredients of your daily bread yourself, and make bread that you will love. There are chapters on breads for those on special or restricted diets, such as gluten-free, and recipes using spelt and rye flours. All recipes are suitable for all makes of bread machine, and most recipes include ingredients for medium or large loaves or a small loaf using a compact bread machine.
Brilliant Breadmaking in Your Bread Machine: In Your Bread Machine
by Catherine AtkinsonThere's nothing quite like the flavour and aroma of freshly baked bread. Your bread machine gives the pleasure of both with the least effort on your part. This book is for those who are new to bread making and those who want to expand their repertoire of recipes. - It takes you through the basic techniques and provides foolproof advice on how to make the perfect loaf. - From simple, straightforward loaves, which cost a fraction of the shop-bought equivalent, to more elaborately flavoured and handshaped creations, you'll discover over a hundred delicious recipes that make the most of your bread machine's potential. - If you are concerned about what goes into the food you eat, you can now decide the ingredients of your daily bread yourself, and make bread that you will love. There are chapters on breads for those on special or restricted diets, such as gluten-free, and recipes using spelt and rye flours. - All recipes are suitable for all makes of bread machine, and most recipes include ingredients for medium or large loaves or a small loaf using a compact bread machine.
Brilliant Buttercream Recipes: Eight Delicious Recipes from Queen of Hearts Couture Cakes
by Christina Ong Valeri ValerianoThis short book features the tried and tested 'crusting' buttercream recipe from best-selling authors Queen of Hearts Couture Cakes, along with seven unique alternatives, including vegan and sugar-free versions. Learn how to make Italian meringue, Swiss meringue, French meringue, German, Ermine, bean paste and cashew nut varieties to use for your buttercream cake creations.
Bring It!: Tried and True Recipes for Potlucks and Casual Entertaining
by Ali RosenBring It! is the ultimate source for potluck, picnic, or dinner party-worthy dishes that combine simple prep with big taste!The word "potluck" may inspire memories of church dinners and mystery covered dishes. But today's potlucks are essentially outsourced dinner parties, which make gathering around a shared table a cinch. Inside Bring It!, you will find dozens of impressive-looking recipes that come together easily, and are perfect for carrying to any occasion. Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include: · Pimento Cheese and Crab Dip· Snap Pea Salad with Parmesan and Bacon· Pistachio and Anchovy Pasta · Short Ribs with Quick Pickled Shallots· S'mores Bars Each recipe includes a note called "How to Bring It," for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won't take hours to cook, or require special ingredients. Have dinner with the neighbors, sit down to a picnic in the park, or bring a dish to the school luncheon. They come together easily, hold well, and travel beautifully. They'll have you rethinking the potluck.
Bring Your Lunch: Quick and Tasty Wallet-Friendly Lunches for Grown-Ups
by Califia SuntreeWith over 60 delicious, healthful, unexpected recipes, BRING YOUR LUNCH ensures DIY lunchtime success—and significant weekly savings—while keeping the brown-bag doldrums away. And it doesn’t matter if you’re a make-ahead food planner or a harried last-minute type—with its innovative, doable strategies, cooks of all kinds can learn to overcome the obstacles that keep them hooked on expensive takeout or boring PB&Js. There are quick Last-Minute Lunches, including salads—Kale Salad Agrodolce, Beet and Apple Salad with Walnuts and Cheese—and sandwiches—Proscuitto and Provolone Sandwich with Fig Jam, Deli Counter Banh Mi, El Turkey Club. Leftover Leitmotifs: Lamb Pita with Spicy Yogurt Sauce, Vietnamese Lettuce Wraps, Salmon & Swiss Chard Summer Rolls, Lo Mein with Garlicky Greens. Recipes that use the freezer wisely—Pumpkin Curry with Shrimp, Easy Empanadas, and other recipes are ready to go when you are. Snacks for when you want to ditch the vending machine—Tropical Fruit Energy Bars and Chickpea “Nuts.” Plus notes on essential equipment, tips for shopping and prepping, and a lunch larder of extras—Lemony Miso Dressing, Green Pea Hummus, Homemade Mayo. It’s time to end the cycle of broken lunch promises, too many trips to the taco truck, and all that money that disappears every week. It’s time instead to choose to BYOL—it’s healthy, wealthy, and wise, and now easy as could be.
Bringing Home the Seitan: 100 Protein-Packed, Plant-Based Recipes for Delicious "Wheat-Meat" Tacos, BBQ, Stir-Fry, Wings and More
by Kris Holechek PetersThe popular cookbook author shares an expansive collection of exciting seitan recipes for hearty, healthy, mouthwatering meat-free meals.Whether you want to replicate a favorite meaty recipe from your past, make a meal that will please omnivores and herbivores alike or just want to try something new—seitan is what’s for dinner now! This cookbook is packed with plant-based, protein-rich recipes from No-Beef Tip Stew, Beer Brats and Pulled Pork-ish Sandwiches to Lettuce Wraps with Spicy Peanut Sauce, Chorizo Tacos and Basic Wingz with BBQ Sauce. Cookbook author and vegetarian chef Kris Holechek Peters teaches you how to bake, steam, boil and cook your seitan to perfection with basic how-to recipes, as well as cruelty-free spins on classic dishes and scrumptious new eats.
Bringing It Home: Favorite Recipes from a Life of Adventurous Eating
by Gail SimmonsThe cookbook that Top Chef fans have been waiting for, from the celebrated judge who makes delicious food and inspired cooking accessible for home cooks. Gail Simmons is a beloved figure in the food world who has been a popular judge on Top Chef, the number-one rated food show on cable television since its inception. In Bringing It Home, Simmons shares her best recipes and food experiences. From her travels, exploring global flavors and keeping detailed diaries, to her Top Chef culinary adventures with the world's most notable chefs, she is always asking: "How can I bring this dish home to my own kitchen?" Her goal is to make fabulous recipes using accessible ingredients and smart, simple cooking techniques for successful family meals and easy entertaining. From Bloody Mary Eggs to Christmas Brisket Fried Rice; from Summer Vegetable Salad with Charred Lime Vinaigrette to Banana-Cardamom Upside Down Cake with Salty Caramel, there is a recipe for everyone in the family. Simmons also shares ingredient tips, cooking techniques, and many informative "Snippets," as well as personal and behind-the-scenes stories that will appeal to fans and food lovers everywhere.
Brioixeria: Feta a casa amb el gust de sempre
by Xavier BarrigaAprèn a fer la brioixeria casolana més deliciosa de la ma de Xavier Barriga. Qui es pot resistir a l'aroma inconfusible d'un croissant tot just sortit del forn? En aquest llibre, el mestre flequer Xavier Barriga ens proposa més de 50 receptes de brioixeria, tradicionals i innovadores, explicades i il·lustrades pas a pas i a l'abast de tothom. Des de napolitanes, ulleres, berlines farcides o croissants fins a elaboracions d'altres països o les peces més típiques de la brioixeria tradicional; en aquest llibre trobareu tot allò que cal saber per elaborar una brioixeria casolana, sana i de qualitat, i per sorprendre familiars i amics cada dia amb un caprici dolç diferent.
Britain’s Best Home Cook: Great Food Every Day: Simple, delicious recipes from the new BBC series
by Jordan Bourke Keo FilmsFantastic, easy recipes from the new BBC One series. Treat yourself to some of the dishes from the incredible final show such as Dipa’s mouth-watering Spiced Cumin Carrots, Pippa’s delicious Grilled Prawns and Dip or her Chicken Ballotine. If that doesn’t tempt you, try Dipa’s lovely Pan-fried Chicken, and Phillip’s delectable Beef Wellington. Then there’s all the wonderful desserts to choose from like Dipa’s indulgent Carrot Cake and the Sticky Toffee Pudding. Finally, you can try your hand at the Scotch Egg from the tricky elimination challenge.Britain’s Best Home Cook is the ultimate collection of delicious, achievable recipes from Britain’s most talented everyday home cooks – those who make great food for their family and friends day in, day out. This fully photographed official companion to the hit series features all the very best dishes from the show’s contestants – the recipes that the judges Chris Bavin, Mary Berry and Dan Doherty consider wonderful home cooking – and step-by-step advice on achieving the same perfect results for classic dishes and the nation’s favourite meals.Alongside the show’s brilliant recipes, award-winning food writer Jordan Bourke offers easy-to-follow and fuss-free good food that will bring new, tasty ideas to your kitchen table: quick suppers, great weekend lunches, healthy meals and flavoursome sides and veg dishes. Here you’ll find recipes that define brilliant modern British home cooking, from the most sublime roast potatoes, an ingenious twist on roast chicken or irresistible yet utterly simple chocolate pudding.