Voyage/Gastronomie

Great Britain Mountain Biking is a comprehensive area-by-area guide to the best of British mountain biking. Authors Tom Fenton and Andy McCandlish have compiled everything you need to know about the best places to ride mountain bikes in England, Scotland and Wales - the ideal companion for planning weekends away. Ride hidden singletrack in the Peak District, cross remote passes in the Lake District, reach mountain summits in the Highlands, explore open moorland on Dartmoor, cruise chalk trails on the South Downs and plan trips to those parts of the country where you've always wanted to ride. The book is split into four sections - Southern England, Northern England, Wales and Scotland. Within each area is a detailed introduction, advice on what kind of riding to expect and when to go. Each area includes at least one featured route - 56 in total - complete with introduction, information box, route directions and Ordnance Survey map, together with suggestions for further rides (over 200 in total!), with abbreviated directions to allow you to plan your adventures. There's also a detailed information panel with accommodation details, bike shops, trail centres and more. The book is illustrated with stunning photography throughout.

This new guide to Northern Greece, written by Greece expert and long-time travel writer Dana Facaros, is the only guide available to the region and includes the areas of Epirus, Thessaly, Macedonia and Thrace, complete with their five dramatically beautiful national parks, the country's highest peaks and mountain lakes, rushing rivers and the world's deepest gorge, and (this is Greece, after all) long sandy beaches. Sections on background and practical information are followed by an easy-to-follow breakdown of the area offering detailed coverage in 12 chapters, from Greece's second city, Thessaloniki, to Chalkidiki, Central Macedonia, Eastern Macedonia, Thrace, Western Macedonia, Epirus (including Ioannina), Thessaly and Magnesia, the Pelion Peninsula and the Islands, plus a short chapter on Athens, the gateway for many visitors to Greece. Greece is becoming more popular by the year and this area in particular offers the more natural, authentic experience that many travellers seek. Bradt's Northern Greece focuses on just this relatively unknown but up-and-coming region and is an ideal companion for travellers of all ages, budgets and interests, from culture lovers to wildlife enthusiasts, history buffs to archaeologists, foodies to wine connoisseurs. Holidays in the great outdoors are covered, too, including mountain climbing, skiing, white water rafting, rock climbing, sailing, canyoning and sea kayaking, not to mention those who just want to sit on a sandy beach and dance the night away.

Tom Stone's "Greek Food and Drink Book" is a how-to guide to eating in Greece. If, when in Greece, you venture into most of the country beyond "international cuisine," this gently opinionated little book will explain the kinds of food, wonderfully different from anything non-Mediterranean, you will encounter. 148 pages, with pronunciation guides throughout the text, appendices on useful phrases, weights and measures, and the Greek festive calendar, paperback.

In this booklet Jill Dudley writes about Hippocrates who was born on Kos, whose father was a temple priest-physician serving Asclepius, god of healing. She describes Hippocrates' pioneering approach to medicine, and his break with the traditional belief that sickness was an infliction imposed by the gods. It is as the back cover of the booklet says: all you need to know about the island's myths, legends and its gods.

And if you are saying ‘ish’ with a scrunched-up nose, a squinted eye and a slight wobble of the head or tilt of the hand, then you are on the right track. Truth be told, when it comes to writing recipes, sometimes hiding behind tradition actually makes life easier. You don’t like something? Take it up with my ancestors. But these Greekish dishes are all me and I think they’re some of the best I have written. I hope that you love them, that they become part of your repertoire and that over time you make them your own.’ Inspired by her Greek-Cypriot roots and Greek travels, Georgina has collected recipes that are easy, bursting with flavour and sure to be cooked on repeat. With fewer ingredients and less stress, the recipes include familiar Mediterranean classics, as well as plenty of Greek-influenced dishes with Georgina’s twists. Standout recipes include:Fried sesame cheese bites to serve up as an irresistible snackTuna, egg and caper salad to make an easy lunchSticky aubergine and pomegranate tart for a crowd-pleasing centrepieceSpanakopita jacket potatoes as a twist on the weeknight classicOne-pot pastisio for an easy meal everyone will loveMeat, fish and veggie kebabs delivering the ultimate barbecueBaklava cheesecake as a show-stopping dessertThere are easy breakfasts, small dishes and snacks, salads, desserts and even whole sections of recipes inspired by the iconic spanakopita and baklava. Greekish is full of flavour-packed recipes that are easy, enticing and ready to be made your own. ______________‘Vibrant, flavoursome food that everyone can enjoy’ Tom Kerridge‘Simple, vibrant, joyful dishes’ Jamie Oliver‘Georgina has a magic touch – her food looks and tastes so beautiful and is always so easy to make’ Itamar Srulovich, Honey & Co

Ruths parents immigrated to Australia from Greece seeking a better life. A Greek at heart, Ruth desired to preserve her heritage by sharing her familys stories and regional specialties of cuisine. Come along this delicious journey through the Peloponnese, Kephalonia, Elefsina and Northern Greece and enjoy Ruths beautiful photographs of her beloved Greece. A well-stocked pantry ensures the reader is acquainted with Greek produce and the nutritional benefits of Mediterranean eating. Her recipe chapters are divided into four parts: Whetting the appetite, the saucepan and the pan, baked foods and sweet endings; easy to follow techniques and foods which have been tried and tested. With over 80 recipes (half of which are gluten-free) Ruth has cooked, styled and captured a modern yet nostalgic depiction of her life. Family linens, pictures and serving pieces decorate the pages of this book. She has used the abundance of olive oil and spices to achieve authenticity in both main meals and desserts. From a plethora of authentic recipes inclusive of pastry making, pies, feta flat breads, pickled octopus, rabbit stew, yoghurt making, orange and pork sausages, fennel seed bread, vegetarian moussaka, stuffed tomatoes, okra with lamb, lima beans, cumin meat patties, squid with orzo this book will have you salivating, prune stuffed honey soaked biscuits, mouth-watering sesame salted pistachio…

"Ikaria is mythical, beautiful, enigmatic--and, as we learned after reading the New York Times article about it, a place where residents live unaccountably long lives. Part cookbook, part travelogue, filled with gorgeous photography, stunning recipes, and interviews with locals, and packed with the often quirky secrets to a long life that Ikarians are spoon-fed at birth, Ikaria is award-winning author Diane Kochilas's ethno-culinary paean to this magical island.Here, Kochilas will marry lore to lesson and recipe to interview: we'll meet a 101-year-old weaver--the best on the island--and taste the combinations of herbs that he cooks with and that he believes give him life. We'll learn about the life-giving benefits of delicious salads both raw and cooked, the gorgeous breads and savory pies that are a part of every meal, the bean dishes that are passed down through generations, and the seafood that is at the root of the Ikarian culinary culture. filled with mouthwatering recipes and remarkable stories, this book will introduce many Americans to food as life, as only the Ikarians know it"--

Taking in turn a scientific, feminist, economic and public-health perspective, this bookgleefully demolishes much of the received wisdom surrounding processed food. Anastacia Marx de Salcedo argues that most of these foods are fairly healthy, and their consumption is an undisputed boon to women’s equality, since women still bear disproportionate responsibility for home and children. Alternate food systems are doomed to be small-scale and unproductive, and can even harm economies as a whole. Can we blame processed food for the worldwide increase in obesity when the role of sedentary lifestyles has not been fully investigated? The author concludes by embracing packaged and preserved edibles in her larder, and encourages the reader to do the same.