Create delicious mocktails and low-sugar cocktails, using home-grown and foraged ingredients. Includes a foreword by Jekka McVicar. Award-winning cocktail-maker and gardener Lottie Muir brings you another selection of wonderfully wild and flavourful concoctions from her pop-up bar, The Midnight Apothecary. For this new repertoire of drinks, Lottie set herself a threefold challenge: to achieve the same amount of pleasure and balance that refined sugar provides in the taste and mouth-feel of a cocktail, to create new aromatic and bitter-forward drinks, and to make delicious new mocktails for those who want to consume no, or less, alcohol. Lottie has created delicious infusions, cordials, sodas, shrubs, bitters, teas and tonics that can be mixed alcohol free as mocktails try out the Cherry Blossom and Flowering Currant Cordial, the Thyme and Licorice Syrup, or the Iced Spring Tonic Tea or added to your favourite spirits to create a magical take on old-time classics, such as the Wild Negroni or the Windfall
肉类正以多种形式回归。无论是香肠，风干的火腿，血肠，或者是手撕猪肉，肉类真经历一场复兴。在今天，享受肉食是一种食品趋势。品质手工肉类结合传统和创新取代了有问题的的大众市场的工业产品。无论是一个采样，欣赏，或是制作，都会重视到动物是如何繁殖，喂养，发育，以及历史影响，地区特色和生产的方式。 随着创意与手工艺的正确结合，年轻的屠夫们正从优质的原料中制作出美味的产品。除了作为优质肉类传播者，他们还为客户提供：制作的知识，新的推动和周到的服务。在今天美食鉴赏家们也传播从鼻子到尾巴的运动，这是基于古老传统的饮食准备和对动物完整地食用的尊重，同时这也是一种可持续的方式。 本书的是新肉类文化引人注目的视觉盛宴。她记录了当前的发展趋势，食物，和美食家与制造者的背后故事。除了介绍牛和肉的切割
