Cookery Books
PENGUIN BOOKS Nadiyas Quick Comforts
a huge range and FREE tracked UK delivery on ALL orders.
£27.38
Vintage Publishing Ferment
Book SynopsisTim Spector, MD, is Professor of Epidemiology atKing's College London. He is the bestsellingauthor of The Diet Myth, Spoon-Fed and Food for Life and scientific co-founder of ZOE, the nutrition science company. With a focus on cutting-edge science and honoured with an OBE for his impactful work in fighting Covid-19, Tim stands at the forefront of his field. The original pioneer of microbiome research, he is among the top 100 most cited scientists in the world.
£21.25
Dram Good Books Ltd Jim Murrays Whisky Bible 20252026
a huge range and FREE tracked UK delivery on ALL orders.
£17.09
gloobles B.V. LONDON the gloobles guide
£40.00
White Lion Publishing The Langham Afternoon Tea Book
a huge range and FREE tracked UK delivery on ALL orders.
£17.00
Penguin Books Ltd (UK) Eat Yourself Healthy
£24.00
Canongate Books Salt, Fat, Acid, Heat: Mastering the Elements of
Book SynopsisNow a major Netflix documentaryA Sunday Times Food Book of the Year and a New York Times bestsellerWinner of the Fortnum & Mason Best Debut Food Book 2018While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.Trade ReviewQuite simply an essential book ... a masterpiece -- NIGELLA LAWSONI have become slightly obsessed ... revolutionary in its simplicity -- YOTAM OTTOLENGHIThis beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy -- ALICE WATERSAn exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out * * New York Times * *Funny and beautifully illustrated, this book will change the way you cook * * BBC Good Food * *A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won't regret it -- APRIL BLOOMFIELDThe book set to shape significantly what we eat in the future . . . also, her accompanying Netflix documentary series is wonderful * * Daily Mail * *The lush, four-episode Netflix series inspired by this book might be the trebuchet that launched Samin Nosrat to household-name status, but it's her book that we'll still be reaching for decades from now . . . After applying Nosrat's lessons . . . I feel like I've levelled up from journeyman to master * * New Yorker * *In her liberating and indispensable guide to the whole subject of cooking, Samin Nosrat explains with humour and concision how all great cookery boils down to the four elements of the title * * The Week * *Superb . . . Samin Nosrat charmingly [breaks] cooking down into its most basic elements * * Times Literary Supplement * *A genius approach to cooking which breaks down the four essential elements to great cooking * * Esquire * *One of the best things about Samin Nosrat . . . is her low-key, down-to-earth and joyful approach to cooking. No matter what she's making or talking about, she makes cooking seem fun and downright accessible * * Kitchn * *A must-read for both aspiring and experienced chefs and foodies alike * * Sports Illustrated * *An unbelievably useful crash-course in cooking that broke everything down to those four essential elements * * Esquire * *A guide to handling the essential elements you need to master to be an excellent cook . . . Expect to learn something * * Universe * *Salt, Fat, Acid, Heat has made me situate cooking high-quality meals for myself as an act of radical self-care back into my life -- Mélissa Laveaux * * Clash Magazine * *Samin delves into the science of cooking in an easily digestible way and suddenly makes sense of the instructions you've been blindly following in the kitchen your entire life . . . Just about everything you could want to know about cooking is in this book * * Cate in the Kitchen * *
£28.80
Ebury Publishing 15Minute One Pot
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£18.70
Watkins Media Limited Yatra
Book SynopsisJoin Michelin-starred chef Rohit Ghai on a Yatra (journey) across 10 regions of India, where you will discover cooking secrets, delicious and family-friendly recipes, and incredible flavours. This is a trip across India you don't want to miss.
£26.21
Bloomsbury USA Picky Bits
£11.69
Random House USA Inc The Official Stardew Valley Cookbook
Book Synopsis
£19.55
HarperCollins Focus Stand By Your Pan
£20.80
Bloomsbury Publishing PLC A Year on the River
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£18.00
Swift Press Feast on Your Life
a huge range and FREE tracked UK delivery on ALL orders.
£17.00
Hardie Grant Books The Powered by Protein Cookbook
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£21.00
White Lion Publishing The Book of Matcha
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£15.29
Les Fugitives Ltd French Cooking for One
Book Synopsis
£11.69
Ebury Publishing Mary 90: My Very Best Recipes (Hardback)
Book SynopsisDame Mary Berry is the nation's favourite baker and author of over 70 books, including the bestselling Mary Berry Cooks, Mary Berry's Absolute Favourites, Mary Berry At Home and Mary Berry's Baking Bible. She was the much-loved judge on the BBC's The Great British Bake Off and has been teaching the nation to cook for over four decades. Cordon Bleu trained in Paris, Mary began her career as a magazine cookery editor before publishing her first cookery book in 1966. Mary is also an AGA expert and taught AGA masterclasses for many years from her home with Lucy Young.In 2009 Mary was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE in the Queen's Birthday Honours list.
£24.00
Clarkson Potter/Ten Speed The Perfect Loaf
Book Synopsis
£26.40
Hardie Grant Books Soomaaliya
a huge range and FREE tracked UK delivery on ALL orders.
£28.95
Hardie Grant Books Modern Australian Baking
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£24.00
Octopus Publishing Group The World Atlas of Coffee 3rd edition
Book SynopsisThis ultimate guide to coffee, containing comprehensive details on the beans and brews of more than 35 countries.
£24.00
Kitchen Press Seasonal Soups
Book SynopsisAt last, a soup for every week of the year! Packed full of vegan-friendly recipes, this new edition of Fraser Reid’s cult bestseller features everything from winter favourites like Alternative Scotch Broth to such summery delights as Plum Tomato, Orzo and Oregano Soup. 10,000 soup lovers can’t be wrong. So get on board with the soup-obsessed greengrocer and let Seasonal Soups inspire you to make the very best of our wonderful seasonal produce and make exceptionally tasty soups for all occasions.
£13.50
Hardie Grant Books Vegan Asian Street Food
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£20.40
Printslinger Ltd The Coastal Cafe Guide
Book Synopsis
£17.09
HarperCollins Publishers North Coast 500
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£14.44
Quarto Publishing PLC Fired Up
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£18.70
Unbound Serving Up
Book Synopsis
£11.69
Penguin Random House Australia Bake with Brooki
Book Synopsis100 iconic recipes from the internet?s favourite bakery: Brooki Bakehouse. Step into the kitchen with wildly popular baker Brooke Bellamy, owner of Brooki Bakehouse, and discover how to create the most delectable, sweet treats for every craving and occasion. Since growing up baking with her mum in Tasmania, Brooke?s journey to becoming a bakery owner has spanned continents: from patisserie classes in Paris and visiting Swiss chocolate factories, to hunting down the ultimate cookies in New York City and seeking out cardamom buns in snowy Copenhagen. Now, she inspires millions of followers with her day-in-the-life videos from her Brisbane bakery, selling out daily to the queues of fans waiting in line for their Brooki fix. Brooke?s insatiable sweet tooth and passion for creating the very best bakes have driven her through it all, to here: her first cookbook. BAKE WITH BROOKI has everything ? those chunky cookies that have gained a cult following (of course!) plus brownies, cupcakes, traybakes, macarons, cheesecakes, layer cakes and more. They?re all beautifully photographed and come with Brooke?s top tips for success every time, no matter your skill level.
£19.20
Ebury Publishing How to BBQ Everything
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£19.80
Bloomsbury Publishing PLC Dishoom
Book SynopsisHALF A MILLION COPIES SOLD GLOBALLYTHE SUNDAY TIMES BESTSELLERA love letter to Bombay told through food and stories, including their legendary black daal Yotam OttolenghiAt long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You''ll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most tTrade ReviewA love letter to Bombay told through food and stories, including their legendary black daal -- Yotam OttolenghiThis book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase -- Nigel SlaterThere are few cookbooks that immerse you in their subject so thoroughly and so lovingly as Dishoom. Part travel guide, part history, part food manual, this reads like a personal diary with a stonking recipe collection as a bonus. I could eat the Mattar Paneer every week and I probably will, with a Chilli Cheese Toast chaser -- Lulu GrimesLike its carefully observed, pitch perfect restaurants, Dishoom's cookbook is a feast for all the senses, and brings the restaurant's delicious dishes into the home kitchen. Every page is begging to be pored over and cooked from, each picture leaping from the page with atmosphere and generosity. It's a gorgeous thing -- Rosie BirkettShamil Thakrar’s intimate, rich and lyrical writing and stories, alongside striking photography, takes the reader on a ride from Koolar & Co café to Marine Drive * Daily Telegraph *A tantalising foodie tour through the highways and byways of India’s largest metropolis * Sunday Express *The results prove worth it every time, and the book is a pleasure to read * Daily Telegraph *Over 100 comfort food recipes - inspired by Parsi, Muslim, Hindu and Christian traditions - take you from dawn till dusk, starting with breakfast and ending with dinner and a nightcap. Given the time, I'd cook every single one of them * BBC Good Food Magazine *Dishoom: From Bombay with Love is a delightful read. Even if you're just after the secret of the bacon naan * Caterer *These brilliant, easy-to-follow recipes are a virtual tour of the city's best eating and drinking spots -- Delicious magazineThe only cookbook my 21 year old son has shown interest in - ever -- Tony Turnbull * The Times *Bravo for the perfect cookbook: great recipes that really work, witty and friendly words, but also beautiful design and evocative, story-telling photography * The Spectator *This cookbook would be top of my Christmas list * Daily Express *A book for the masses * Caterer *The cookbook we've been waiting for * Women's Health *A book for both the coffee table and the kitchen -- Meera Sodha * Guardian Review *As good as any travel book, if not better * Mail on Sunday *It truly is a feast, not only for the stomach, but also the eyes * Sunday Post *This splendid book is both a loving tribute to the city and a sumptuous guide to Dishoom specialties… An irresistible book for any lover of Indian food * Daily Mail *A tantalising foodie tour through the highways and byways of India’s largest metropolis * S magazine (Sunday Express) *The authors pay exuberant tribute to their bustling, overcrowded, magnificently architectured, poverty-stricken, food-loving native city * Oldie *For step-by-step recipes and fabulous traveller’s tales, you’ll have to buy this book * Oldie *
£22.95
Octopus Publishing Group The Cosy Chocolate Cookbook
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£9.49
Octopus Publishing Group The Perfect Pancake Cookbook
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£9.49
Grub Street Publishing The Complete Robuchon
Book SynopsisRobuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris’ three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses – and excessive reductionism – of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine – cuisine actuelle – which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In “The Complete Robuchon” he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here – a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L’Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L’Atelier de Joel Robuchon in Tokyo. He opened another L’Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London.
£21.25
Bloomsbury Publishing PLC Food You Want to Eat
Book SynopsisThis is food you want to eat, shared by chef and creator Thomas Straker to his 5M following, and now in his first cookbook.
£21.25
Pan Macmillan FERMENT
Book Synopsis
£18.70
Ebury Publishing The Farmers Pantry
a huge range and FREE tracked UK delivery on ALL orders.
£23.80
Bloomsbury Publishing (UK) Anthony Bourdains Les Halles Cookbook
£24.00
Pan Macmillan Indian 101
Book SynopsisMumbai-born Karan Gokani originally trained as a solicitor before working in professional kitchens and traveling across India and Sri Lanka to immerse himself in the foods and cultures there. In 2015 Karan opened Hoppers, a Sri Lankan and South Indian restaurant in Soho, London. The restaurant went on to secure its Michelin Bib Gourmand and another two other restaurants soon followed in the Franchise. Gokani published his first book, Hoppers. He has written travel features and recipes on Sri Lanka and southern India for the Sunday Times, Telegraph, Guardian, National Geographic, Condé Nast Traveller, Food and Travel Magazine and many more. He is a regular on BBC's Saturday Kitchen and has made appearances on BBC's Masterchef UK and been a guest chef on Jamie's One Pound Meals on Channel 4. In the US, Karan has cooked on NBC's primetime Today Show.Karan lives with his wife Sunaina and two young sons in London. He loves cooking and writing in his free time and his Instagram account featuring Indian and Sri Lankan food has over 500k followers.
£23.80
Birlinn General Feast
Book SynopsisIn Feast, acclaimed cookery writer Sarah Rankinbrings together almost 100 recipes starters, mains, puddings as well as accompaniments and drinks which will help you cater for any kind of occasion that requires that extra bit of special thought to make it a meal to remember.
£22.50
Octopus Publishing Group The World Atlas of Coffee: From beans to brewing
Book Synopsis1/3 million copies sold'Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does. Highly recommended for anyone into their coffee and interested in finding out more about how it's grown, processed and roasted.' (Amazon customer)'Whether you are an industry professional, a home enthusiast or anything in between, I truly believe this is a MUST read.' (Amazon customer)'Informative, well-written and well presented. Coffee table and reference book - a winner' (Amazon customer)'Very impressive. It's amazing how much territory is covered without overwhelming the reader. The abundant photos and images are absolutely coffee-table-worthy, but this book is so much more. I think it would be enjoyable for an obsessed coffee geek or someone who just enjoys their java.' (Amazon customer)For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
£22.10
Penguin Books Ltd The Greatest Traybake Cookbook Ever
a huge range and FREE tracked UK delivery on ALL orders.
£19.80
Quarto Publishing Group USA Inc The Wes Anderson Cookbook
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£17.09
Ryland, Peters & Small Ltd Asian Snacks
£9.49
gloobles B.V. OCEAN
£17.00
Insight Editions Happy Days Cookbook
Book SynopsisAaaaay! Celebrate 50 years of Happy Days with the first official collection of recipes inspired by the beloved television sensation.Relish in nostalgia and relive the pop culture of the 1950s and ’60s with Richie, Fonzie, and friends from Milwaukee, Wisconsin, with Happy Days: The Official Cookbook. From the Cunningham kitchen to popular “greasy spoon” diner, Arnold’s, this cookbook’s more than 90 recipes draw their inspiration from the beloved sitcom and act as a guide to the familiar flavors of mid-century America. Happy Days: The Official Cookbook offers a variety of recipes for chefs of all levels. From appetizers to main courses and from drinks to desserts, each chapter includes delicious show-focused food for fans to enjoy with family. 90+ RECIPES INSPIRED BY HAPPY DAYS: More than 90 recipes of appetizers, main courses, desserts, and drinks inspired by the long-running sitcom ST
£22.95
Bloomsbury Publishing PLC Fermentation
Book SynopsisWinner of the Guild of Food Writers Specialist or Single Subject Award 2021 In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen.There are more than 80 simple recipes to make everything from sauerkraut and sourdough, kimchee and kombucha, to pickles and preserves, accompanied by thorough explanations of how the fermenting process works. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up. With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful step-by-step photographs, this book will bring the art of fermentation to your kitchen.Trade ReviewWalks you through an array of krauts, pickles, and brews that make the most of the seasons * Independent *Rachel is endlessly inventive with her recipes: kombucha fruit leather, pickled plums, fermented wild mushrooms, fermented honey marmalade and dozens more, covering every fermentation method * Country Life *A superb introduction with a practical but inspiring tone that will let you try something new with your garden produce * English Garden *
£17.09
Watkins Media Limited Meat Free Mowgli: Simple & Delicious Plant-Based
Book SynopsisEnvironmentalists are calling for us to reduce our meat intake and Indian cuisine, being naturally healthy, flavoursome and meat-free, is fast becoming the go-to cuisine for modern families. Nisha Katona is on a mission to preserve the authentic Indian cooking of her mother and grandmothers, translating it for a Western audience into recipes that are quick and easy to prepare, healthy and super tasty – perfect for today's busy lives. The book is organised by ingredient to be as useful as possible, and all the ingredients are easy to source. Once again, Nisha weaves her magic, conjuring up incredible flavours with just a handful of carefully paired ingredients. Chapter by chapter find out: * What to do with Roots * What to do with Beans * What to do with Squashes * What to do with Brassicas & Leafy Greens * What to do with Lentils & Other Grains *What to do with Fruits * What to do with Eggs and Dairy. There is one vegetarian chapter for eggs and dairy products; otherwise the book is largely vegan.
£20.00
