Cookery dishes and courses / meals Books

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Book SynopsisNick DiGiovanni is a chef, food content creator, and world record holder for numerous food-related feats. After becoming the youngest-ever finalist on MasterChef, Nick rapidly garnered a loyal, eager-to-learn audience for his award-winning video content. Nick cooks almost daily, drawing inspiration from the many chefs he's worked with as well as his diverse extended family. His goal in life is to make the world a happier, better-fed place through food. Nick and his dog, Pepper, reside in Boston, Massachusetts surrounded by family and friends.Trade Review"DiGiovanni’s clear passion for food will inspire home cooks of all levels to embark on their own culinary adventures."—Publishers Weekly

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Book SynopsisSet on one of the oldest estates in Sicily is Case Vecchie and the Anna Tasca Lanza Center for Sicilian Food and Culture. In this book, Fabrizia (Anna's daughter) celebrates the flavors of Sicily, as well as the harmony between land and food.Trade Review“...gorgeously photographed and a pleasure to read.”--Library Journal

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Book SynopsisTHE INSTANT NEW YORK TIMES BESTSELLERGrossyPelosi is your best friend in the kitchenactually, he's family. In his debut cookbook, larger-than-life personality Dan Pelosi offers up a warm hug of home cooking, sharing both comfort food and connection with 101 of his nearest and dearest Italian American recipes. Some have been passed down through his family, and others have been cooked up from scratchbut all are made with love and accompanied by fun, meaningful stories to warm your heart while filling your belly. Read how Bimpy (the 100-year-old grandpa the internet loves to love!) smuggled homemade subs into Yankee Stadium, then craft your ultimate Big Italian Sandwich. Relive the memory of Dan learning how to make his friend's mom's stuffed chicken cutlets in their Jersey Shore house (and getting himself adopted into their family), then level up with Prosciutto & MozzarellaStuffed Chicken Parm. Learn how Dan's mom would spring him out of school before the final bell (just to preheat theTrade Review“Inviting and encouraging.” —Slate “It’s impossible not to fall in love with Pelosi and his internet personality ‘Grossy’ … [he] is serving up delicious, homey recipes with a side of humor and a scoop of being incredibly relatable on top.” —Gotham “The bright colors, the family-focused stories, and the infectious smile of Pelosi himself make this book a joy to thumb through.”—Epicurious “Pelosi created a cookbook to share 101 recipes paired with beautiful, bright imagery and the same heartfelt personal details his fans expect from him via social media. It’s a gift that will keep on giving (especially if you’re invited over to try their latest recipe).” —Prevention “This debut cookbook from Pelosi showcases his love for comfort food and particularly his connection to Italian American cuisine.” —The Kitchn “Pelosi gives us the keys to his festive kingdom of sweet treats, from crowd-pleasing cookies to Aunt Chris’ legendary cheesecake — and so many goodies in between.” —DREW Magazine"One of my favorite new cookbooks of the year is Dan Pelosi’s Let’s Eat which is a masterpiece in home cooked Italian.” —Joy The Baker “If Italian food is the cornerstone of dinnertime for your family, grab this.”— —TheSkimm “His food is big, his world is technicolor, and his vibe is joyous… And now, I’m delighted to report, he’s captured all of that joy between two covers.” —Cup of Jo “Let’s Eat absolutely rules, and whether you’re a TikTok cooking trend admirer, an Italian restaurant fanatic, or just a home cook looking for some bangin’ new pasta recipes, this is one $20 investment to make now and ensure a mega cozy winter (and life), replete with pizza, polenta, and, of course, vodka 'since.'” —VICE “….a love letter to friendship, family, and eating and cooking with the people you love the most. Pelosi lets you in on family memories and his top cooking secrets — making you feel like he is your best friend, who also makes you killer pasta on the regular.” —Food & Wine “…he’s sharing the classics, plus recent culinary creations, like his (brilliant!) Rainbow Cookie Loaf Cake.” —Real Simple “Let’s Eat is a joyful collection of appetizers, pastas, desserts and more, accompanied by warm stories about how the recipes came to be.”—Forbes Vetted “If you're already a fan [of Dan Pelosi] who's found comfort in his Reels, consider this collection of 101 recipes you can recreate at home, from Italian Gay Wedding Soup and Mom's Stuffed Artichokes to Four-Cheese Lasagna and Porchetta.—Simply Recipes “…for when you just need to get dinner on the table.” —Stained Page News (IACP Award Finalist)"Just as practical as it is delectable, this cookbook successfully conveys the author’s love of his family and cooking so that home cooks can bring his passion to their table." — Library Journal “What a joyous (and stylish) cookbook, and so fun to read. Dan’s humor, generosity, and impeccable advice come through on every page—lucky us!” —Deb Perelman, New York Times bestselling author of Smitten Kitchen Keepers “In a shock to no one, Dan’s debut cookbook is as full of living, laughing, and loving as any cookbook possibly could be. The recipes are homey and unpretentious just like he is—where sitting down with your people to a cozy, delicious meal is the end goal, and there’s joy in the process of getting there. We all yearn be guests at GrossyPelosi’s table, and while I am lucky enough to have been one on a number of occasions, rest assured that diving into Let’s Eat is about as close as you can get.” —Molly Baz, New York Times bestselling author of Cook This Book “My dreams of cooking like the adorable Italian grandma I never had have been REALIZED thanks to Dan's gorgeous and hilarious cookbook!” —Busy Philipps, actor, writer, mom “To say I’m excited for the world to see Dan’s first cookbook is an understatement! You can feel his passion for food and life shine through on every single page! Let’s Eat is filled to the brim with recipes to nourish your family, your friends, and most importantly yourself! His comprehensive guides to feeding a crowd, keeping a stocked pantry, menu planning, etc. are a mega-bonus and leave no stone unturned as he has you 100% covered! If you’re new to Dan, start with Grossy’s Vodka Sawce and then be prepared to dive headfirst into the rest of this book because it’s exactly what you want to cook EVERY SINGLE DAY.” —Gaby Dalkin, New York Times bestselling author of What's Gaby Cooking: Take It Easy “Once you open Dan Pelosi’s Let’s Eat, you quickly realize it isn’t just a cookbook. You’re immediately transported to his delightfully colorful and wildly delicious world of food. This book is a love letter to so many of the dishes Dan grew up eating in his Italian-Portuguese family, and after making dishes like the Fork & Knife Carbonara and the Piri-Piri Roast Chicken, you realize Dan is the best friend (who can cook) you’re lucky to have in your life.” —Andy Baraghani, New York Times bestselling author of The Cook You Want to Be “Few books capture the essence of a person better than this one. I feel Dan’s warmth, love, and generosity in every single word. I flip the pages and hear his encouraging voice and the roar of his laughter. His food and photos make my mouth water, and his personal stories make me feel like I’m a part of his family.” —Rick Martinez, New York Times bestselling author of Mi Cocina “In Dan Pelosi’s exuberant debut cookbook, Let’s Eat, he tells us that his friends call him ‘mom’ and ‘dad’ because he feeds them so well when they visit. Let’s Eat is so congenial, nurturing, and personal that Dan is ‘mom’ to me from now on, too. Dan gleefully brings family and joy back to cookbooks, sharing his Grandma Katherine’s Rice Pudding, Bimpy’s Pizza, and the pot roast that his mom let him skip school to enjoy. His viral Vodka Sawce, which launched his dazzling food career, makes the cut (phew!), and he devotes a giant spread to the gloriously giant Italian sandwich. Dan’s book is like a culinary bear hug—surrounding you with food you want to share with a loud tableful of friends, debating which was better: the Vodka Sawce or the Fork & Knife Carbonara.” —Amanda Hesser, cofounder of Food52 “Dan, a.k.a. GrossyPelosi, knows exactly what love looks like: stretchy cheese pulls, crispy fried bits, crunchy croutons, and sawce-slicked lips. I can 100% relate to the way food, memory, and emotional wealth are wrapped up in his life, and this book delivers all the joy of standing in his colorful kitchen. As if that weren’t enough, it’s worth its weight in gold for his mom’s cleaning tips alone!" —Carla Lalli Music, New York Times bestselling author of That Sounds So Good “Passion permeates the pages.”—The Strategist

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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 *

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Book SynopsisAsma Khan is owner of Darjeeling Express, London, and one of the UK's most prominent female chefs. She moved from India to Cambridge in 1991 with her husband. She comes from a royal background Rajput on her father's side and Bengali on her mother's and moved from India to Cambridge in 1991. After training as a lawyer, Asma founded a supper club which became a critically acclaimed restaurant. She has been revolutionising the London restaurant scene since 2017 with her world-renowned Indian food, all-female team, and her commitment to training immigrant women. Find her @asmakhanlondon

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Book Synopsis***THE SUNDAY TIMES BESTSELLER*** The Air-Fryer Cookbook UK has 101 delicious, tried-and-tested recipes to help you get the most out of your air-fryer. An air-fryer is the latest kitchen must-have and this is the recipe book to go with it! This nifty, counter-top appliance is similar to an oven, as it bakes and roasts, but the key difference is its heating elements are located at the top and are enhanced by a large, powerful fan. The result is food that’s crisp and delicious in no time and, most notably, it makes the perfect alternative to a deep-fat fryer for anyone adopting a healthier lifestyle. But air-fryers offer plenty of other benefits too: they require practically no heat up time, cook food fast and evenly, can be used away from home (making them popular for camping trips, staycations and student living), plus clean-up is easy too. Nutritionist Jenny Tschiesche has developed 101 tried-and-tested recipes to help you get the very best out of your air-fryer. Her appealing ideas take their inspiration from all styles of world cuisine, and there is something here to suit every occasion, from snacks and sides to complete meals and sweet treats. Trade Review"The ultimate guide to the subject" - The Telegraph

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Book Synopsis‘I adore Meades’s book . . . I want more of his rule-breaking irreverence in my kitchen’ New York Times‘The Plagiarist in the Kitchen is hilariously grumpy, muttering at us “Don’t you bastards know anything?” You can read it purely for literary pleasure, but Jonathan Meades makes everything sound so delicious that the non-cook will be moved to cook and the bad cook will cook better’ David Hare, GuardianThe Plagiarist in the Kitchen is an anti-cookbook. Best known as a provocative novelist, journalist and film-maker, Jonathan Meades has also been called ‘the best amateur chef in the world’ by Marco Pierre White. His contention here is that anyone who claims to have invented a dish is delusional, dishonestly contributing to the myth of culinary originality.Meades delivers a polemical but highly usable collection of 125 of his favourite recipes, each one an example of the fine art of culinary plagiarism. These are dishes and methods he has hijacked, adapted, improved upon and made his own. Without assuming any special knowledge or skill, the book is full of excellent advice. He tells us why the British never got the hang of garlic. That a purist would never dream of putting cheese in a Gratin Dauphinois. That cooking brains in brown butter cannot be improved upon. And why – despite the advice of Martin Scorsese’s mother – he insists on frying his meatballs.In a world dominated by health fads, food vloggers and over-priced kitchen gadgets, The Plagiarist in the Kitchen is timely reminder that, when it comes to food, it’s almost always better to borrow than to invent.Trade Review ‘I adore Meades’s book . . . I want more of his rule-breaking irreverence in my kitchen’ New York Times ‘You can read it purely for literary pleasure, but Jonathan Meades makes everything sound so delicious that the non-cook will be moved to cook and the bad cook will cook better’ David Hare, Guardian ‘Witty, forthright and full of excellent recipes’ Spectator ‘Meades is one of our most eloquent and excellent iconoclasts . . . Although the prose is as opinionated and elegant as you'd expect, this is a brilliant, magnificently old-fashioned cookbook’ Mail on Sunday ‘Defiant, playful, and possibly punch drunk as ever’ Times Literary Supplement ‘A wonderful cookbook . . . Defiantly and hilariously unprecious, even as it demonstrates on every page the author’s discernment as a gourmet’ Guardian

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Book SynopsisAlex Hughes is an online recipe creator who is committed to making reaching your weight goals not only delicious but fun. All her recipes are comforting, low-calorie and will help you feel full. She can be found doing a little dance in her kitchen (the recipes taste that good) at @alexskitchenbangers on Instagram, Facebook and TikTok.

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Book Synopsis''A gift for anyone who is learning to cook'' Diana Henry, Sunday TelegraphHow can I make deliciously squidgy chocolate brownies? Is there a fool-proof way to poach an egg? Does washing mushrooms really spoil them? What''s the secret of perfect pastry? Could a glass of milk turn a good bolognese into a great one? Felicity Cloake has rigorously tried and tested recipes from all the greats - from Nigella Lawson and Delia Smith to Nigel Slater and Heston Blumenthal - to create the perfect version of hundreds of classic dishes. Completely Perfect pulls together the best of those essential recipes, from the perfect beef wellington to the perfect poached egg. Never again will you have to rifle through countless different books to find your perfect roast chicken recipe, mayonnaise method or that incredible tomato sauce - it''s all here in this book, based on Felicity''s popular Guardian columns, along Trade ReviewThe nation's taster-in-chief title belongs unequivocally to Felicity Cloake * Daily Mail *Brilliant . . . Finely honed culinary instincts, an open mind and a capacious cookbook collection . . . Miss Cloake has them all * Evening Standard *An essential on your cookbook shelf * Woman and Home *A gift for anyone who is learning to cook * Diana Henry, Sunday Telegraph *Completely Perfect is aptly named! * Nigella Lawson *A classic. The answer to a gazillion 'what shall I buy them for Christmas?' questions. Long may Felicity Cloake test 12 versions of one recipe so we can have one good one * Rachel Roddy *There's a very good reason why the cover of this paperback looks so like your treasured old Penguins of Elizabeth David and Jane Grigson - Cloake's collection of brilliant master recipes deserves its place there * Tim Hayward, Financial Times *Properly practical * Rachel Cooke *A discursive, chatty, knowledgeable and didactic kaleidoscope of a book * Daily Mail *Reading her thorough assessment of the other recipes is one of the biggest resources out there for anyone wanting to learn to become a better cook. An excellent gift for basically anyone who likes to cook * Elly Pear *

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Book SynopsisA fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni.From glossy drops of balsamic vinegar to flakes of parmigiano reggiano and spoonfuls of fresh ricotta to creamy grains of risotto—the ingredients of Italian cuisine are beloved staples known the world over, available in specialty stores and served in restaurants across the globe. As a native Roman raised in the Umbrian countryside, Viola Buitoni grew up with these artisanal foods, learning about how they developed from centuries-old wisdom, tight-knit communities, and sustainable production. Now a US-based cooking instructor, Buitoni’s passion is sharing the beloved flavors of her homeland with home cooks.In this debut cookbook, she presents the history and geography of Italy’s most iconic ingredients, showing modern home chefs how to incorporate robust flavors and techniques into their kitchens. With Trade Review“Passionate cooks who envision themselves in remote Umbrian farmhouse kitchens, chopping vegetables and sprinkling fresh oregano into pots, will have fun with the high-quality ingredients featured in Buitoni’s recipes.” —BOOKLIST“I love it, brava Viola! … this is a must-have Italian cookbook to have in your culinary library.” —Lidia Bastianich, Host of Emmy-winning PBS series, Lidia’s Kitchen"In this digital age, cookbooks remain one of the few categories that don’t translate to your phone, tablet or computer. These are books you want to hold in your hands, take into your kitchen, cover in melted butter and splatter with tomato sauce. Over the years I’ve collected thousands of cookbooks and I certainly don’t need any more. Still, I keep buying them. Italy by Ingredient by Viola Buitoni, coming in the Fall from Rizzoli. I am utterly charmed by this book by Viola Buitoni (yes, of that family), who teaches cooking in San Francisco. I’ve never met her, but reading her book certainly made me want to. The recipes go far beyond the usual range of Italian dishes. Mortadella and ricotta mousse topped with pistachios. Guancialle and tagliolini pasta cooked right in the fat. Pork tenderloin stuffed inside a baguette before going into the oven. A ragu alla bolagnese that doesn’t take hours. The directions are precise. And the writing is…. wonderful." —Ruth Reichl

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Book SynopsisWinner 'Best Arab Cuisine Book' – Gourmand World Cookbook Awards 2016Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of Palestine, introducing the reader to traditional methods, cooking styles and flavours. Palestinian food is not just about street-food dishes – it is about the home, where families cook and eat together every day in a way that generations before them have always done. In this book celebrated chef Joudie Kalla pays tribute to family, cooking and home by taking inspiration from the rich heritage of Palestinian cooking. Cooked with the ingredients that Joudie’s mother and grandmother use, and their grandmothers before them, experience the flavours of Palestine through: zingy fattet hummus (tangy yogurt, chickpeas and hummus served over toasted pita bread and drizzled in toasted pine nuts and pomegranate seeds); satisfyingly spiced makloubeh (an upside-down spiced rice dish with lamb shoulder and fried aubergines); sticky lemon-infused yalanji (vine leaves stuffed with a herby tabbouleh); and sublimely decadent awameh (honey dumplings). Colourful, stunning photography evoking the vibrancy and romance of the country will bring Palestine into your home and make you fall in love with this wonderful way of cooking and enjoying food.Trade Review"The food of Palestine is mouth-watering and colorful. This treasure-trove of a book shows it at its best." -- Sami Tamimi coauthor of Ottolenghi: The Cookbook and JerusalemJoudie Kalla is an exceptionally talented chef with a deep understanding of tradition and ingredients that enables her to create exciting and adventurous dishes. -- Loyd GrossmanGreat chefs create memories for us by drawing on their reminiscences: The texture, the flavors, the fragrances, the color of these beautiful creations do just that and so much more. -- Nick Crean, owner of chocolatiers PrestatJoudie probably makes the best Palestinian food I ever tasted; I'm a huge fan of hers. Joudie will make you discover the best Palestinian food. -- Tony Kitous, owner of 15 Comptoir Libanais restaurantsI first met Joudie 10 years ago as a frightened young female chef and I watched her grow and develop into the fine outstanding chef she is today. She was definitely a rising star and shining light in my kitchen. She is the foremost expert on Palestinian food and is by far the biggest contributor to making Palestinian cooking the popular cuisine that it is today. -- Ian Pengelley, head chef of Chai Wu, Mango Tree, Gilgamesh, and founder of Eight over Eight and E&O"New voice Joudie Kalla is passionate about Palestine - and a stickler for authenticity" -- Diana Henry * The Daily Telegraph *

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Book SynopsisWinner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award'Richard is a master of his craft...ultra user-friendly... it might change the way you look at bread forever' Sunday Telegraph'Once you've mastered the technique, it's child's play' Tony Turnbull, The Times'An essential tome' Tom Parker BowlesRichard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts - each recipe is a delight.

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Book SynopsisWhether steamed or fried, vegetable or meat, roll or dumpling, there is a delicious bite here to tempt everyone's tastebuds; bring the tastes, textures and traditions of a classic Chinese style of dining to your own home.

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Book SynopsisJonny Murphy AKA The Hungry Hooker is a former professional rugby player who developed a love for baking and cooking as a child from his Nanny Mamie.

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Book SynopsisCreate delicious dishes from My Neighbor Totoro, Howl’s Moving Castle, and more with this cookbook inspired by the stunning worlds of Studio Ghibli!Whether they offer a moment of family bonding, comfort in difficult situations, or pesky temptations, the kitchen scenes are always of central importance in Studio Ghibli films. Now, with Studio Ghibli: The Unofficial Cookbook, you can recreate more than twenty of these movie-inspired recipes in your own home! Featuring recipes such as the sumptuous bento from My Neighbor Totoro, the herring and pumpkin pie from Kiki's Delivery Service, the red bean buns from Spirited Away, and more, Studio Ghibli: The Unofficial Cookbook is a must-have culinary tribute to Studio Ghibli’s greatest masterpieces! 20+ RECIPES: More than 20 Studio Ghibli-inspired recipes, including the red bean buns from Spirited Away, ramen from Ponyo, and more STUNNING IMAGES: Beautiful, full-color photos of the finished dishes help ensure success BRING THE WORLD OF STUDIO GHIBLI INTO YOUR KITCHEN: Discover dishes inspired by acclaimed films such as Howl’s Moving Castle, Ponyo, Princess Mononoke, Nausicaä of the Valley of the Wind, and more FOR ALL SKILL LEVELS: Easy-to-follow recipes and everyday ingredients make this the perfect cookbook for beginner and experienced chefs alike PERFECT GIFT FOR STUDIO GHIBLI FANS: Studio Ghibli: The Unofficial Cookbook is a fantastic gift for the Studio Ghibli and Hayao Miyazaki enthusiasts in your life.    

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Book SynopsisTHE TIMES / SUNDAY TIMES FOOD BOOK OF THE YEAR 2021SHORTLISTED FOR FORTNUM AND MASON COOKERY BOOK OF THE YEAR'Claudia Roden channels the sun and warm glow of the Mediterranean. To read Claudia is to sit at her table, with everything, simply, as it should be.' - Yotam Ottolenghi'I could not love this book more. A palpable instant classic, infused with wisdom, generosity and achievable deliciousness. Every page feels like a blessing.' - Nigella Lawson'Claudia Roden is the queen of all cookbook writers. Med is a beautiful book brimming with wisdom and exquisite good taste.' - Jay Rayner'It's a book for cooks' - Dan Saladino, BBC Radio 4 The Food Programme'A bible of classic and comforting dishes that will prove to be the foundations of any cook's kitchen.' - StylistTravel the med from the comfort of your kitchen.Claudia Roden is credited with revolutionising Western attitudes to Middle Eastern and Mediterranean food. Over thirty years on from her first Mediterranean cookbook, Claudia shares the sun-soaked simplicity of the Mediterranean with new recipes for effortless, everyday cooking.This is how Claudia cooks for friends and family - always putting flavour first, beautiful ingredients, fuss-free cooking, relaxed eating.From Provence to the Levant, Andalusia to Morocco, explore the many and varied flavours of the Mediterranean as Claudia shares a life's worth of travelling and stories along with the food she cooks now.Trade ReviewClaudia Roden channels the sun and warm glow of the Mediterranean. To read Claudia is to sit at her table, with everything, simply, as it should be. Pull up a chair for the food; stay at the table for the stories. -- Yotam OttolenghiI could not love this book more. A palpable instant classic, infused with wisdom, generosity and achievable deliciousness. Every page feels like a blessing. -- Nigella LawsonClaudia Roden is the queen of all cookbook writers. Med is a beautiful book brimming with wisdom and exquisite good taste. -- Jay RaynerAlways known for being true to original dishes, in Med the veteran cookery writer Claudia Roden has allowed herself a little more freedom than usual, homing in on the recipes of coastal Spain, France, Italy and north Africa. The result is a book of simple recipes that Roden cooks for friends and family - as well as a record of her long love affair with the cuisines of the Mediterranean. -- Bee Wilson * The Times/Sunday Times, Food Book of the Year *The recipes are wonderful, they are given space and time [...] It's a book for cooks. -- Dan Saladino * BBC Radio 4 The Food Programme *

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Book SynopsisHome is more than a place. It's a feeling.Rick Stein has spent his life travelling the world in search of cooking perfection - from France and Italy to Australia and the far east - and inspiring millions of food lovers with the results. In Rick Stein At Home, he takes us into the rhythms and rituals of his home cooking. In his first book to celebrate his all-time favourite home-cooked meals, Rick shares over 100 very special recipes, including many from his recent Cornwall series - from sumptuous main courses such as Cornish Bouillabaisse and Braised Pork Belly with Soy and Black Vinegar to indulgent desserts like Apple Charlotte and Spiced Pears Poached with Blackberries and Red Wine. Rick explores family classics that evoke childhood memories and newer dishes that have marked more recent personal milestones - along with unforgettable stories that celebrate his favourite ingredients, food memories, family cooking moments and more. Sharing the dishes he most loves to cook for family and friends throughout the year, Rick takes you inside his home kitchen unlike he's done in any previous book.

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Book SynopsisDrawing on his experiences cooking around the world, a celebrated chef revisits his Southern cooking roots by reimagining iconic dishes of the American South with bold international flavors.Learn to cook favorite traditional Southern dishes, adding variety and spice through the use of different techniques and ingredients. Each of ten chapters offers an iconic Southern dish and then international variations, with, for example, Korean or Chinese or Indian ingredients and flavors.Showing his full range, chef Kenny Gilbert shares other dishes: the “Ribs and Slaw” chapter includes jerk-spiced spareribs with habanero-mango BBQ sauce and coconut-guava slaw; the “Fish and Grits” chapter features grouper Francese with truffle-gouda grits; and the “Meatloaf and Mashed Potatoes” chapter includes shawarma-spiced lamb meatloaf with feta and kalamata-olive mashed potatoes.Through more than 100 recipes, as well as tips and techniques Trade Review“The best cookbooks of 2023. In Southern Cooking, Global Flavors, Kenny Gilbert, a personal chef for Oprah Winfrey, shares Southern recipes from his Midwest and Southern upbringing as well as what he’s gleaned from cooking in kitchens around the world. In over 100 recipes, Gilbert builds on Southern staples like fried chicken and biscuits, offering a Korean-inspired version with gochujang and an Italian take that adds garlic, basil and Asiago cheese to the biscuit. Other favorites that get reinterpreted across different cuisines include burgers and fries, oxtail and rice and cakes and pies.” — Los Angeles Times “23 foodie gifts for the holidays made in Northeast Ohio. In Southern Cooking, Global Flavors, learn the secret to the best fried chicken and biscuits in several cultures. Euclid-born chef Kenny Gilbert serves his version to celebrities including Oprah Winfrey. You can now make it at home.” — Cleveland.com/Cleveland Plain Dealer“Top Chef fans will recognize chef Kenny Gilbert from Season 7. The Cleveland-born chef has been at the helm of top resort restaurants in the country and serves as one of Oprah Winfrey’s private chefs. Now he spills some of his best recipe secrets in a beautiful new cookbook, Southern Cooking, Global Flavors, written with Nan Kavanaugh. The detailed recipes and rich photography take home cooks on a journey back to Gilbert’s roots in Southern cooking, now punctuated by his international travels. You’ll find plenty to love, including hearty dishes for the grill and year-round side dishes.” — AARP Magazine“Reads to savor: new blue-ribbon Southern cookbooks worth a spot in the kitchen. Kenny Gilbert knows something about fried chicken and biscuits. After Oprah Winfrey tasted his version, she was hooked, getting it catered in whenever dinner guests appeared, or hunger struck. The one-time Top Chef contestant now co-owns Silkie’s Chicken & Champagne Bar in Jacksonville, Florida, and he’s built his debut cookbook, Southern Cooking, Global Flavors, around a fetching scheme: He takes ten staples of Southern cuisine on a worldwide tour to show not only their universality but also how to reimagine them in your kitchen. Take those chicken biscuits, for example. In Korea, the honey sauce he lathers on the chicken gets a red smear of gochujang, with plantains and turmeric showing up in the biscuit dough. In China, the chicken comes topped with kung pao sauce and slaw, and peanuts and ginger perfume the biscuit. You catch the drift. Gilbert’s other staples include ribs and slaw, seafood boils, collards and cornbread, and oxtails and rice.” — Garden & Gun“The 8 Best New Cookbooks of the Year (So Far)… Kenny Gilbert has been one of Oprah Winfrey’s personal chefs for almost a decade, so you know he’s doing something right. Now, with his first cookbook, we can all enjoy some of the dishes he’s whipped up for the queen of daytime TV. In Southern Cooking, Global Flavors, Gilbert takes iconic Southern meals and presents twists on them using ingredients from all over the world. In the ‘Fried Chicken and Biscuits’ section, for example, you’ll find a recipe for Gilbert’s signature ‘Flavor Bomb’ fried-chicken sandwich alongside those for Korean- and Italian-influenced versions, among others. We bet you’ll be as big a fan of Gilbert’s cooking as Oprah is.” — Robb Report“Chef Kenny Gilbert's debut cookbook Southern Cooking, Global Flavors, reimagines classic Southern dishes using international ingredients. The Florida chef distills a lifetime of cooking and traveling into [this] gorgeous new cookbook. Through recipes that span regional Southern cuisine, Gilbert explores international ingredients and techniques, seamlessly meshing his Southern roots with dishes inspired by the people and places he’s encountered during his prolific culinary career. His new book touches on these experiences, but at its core the book is about introducing readers to a wide range of pantry ingredients and through them, a wider world of cooking. Gilbert's recipes compel you to get outside of your comfort zone, and prepare old favorites like meatloaf in a new (and delicious) way. Gilbert’s career has taken him to kitchens across the U.S. from Colorado to Miami, and abroad to restaurants in Asia, Europe, and the Caribbean. Through his travels he learned to work with ingredients he didn't grow up eating and now applies them to Southern cooking, which itself draws on cuisines from around the world.” — Southern Living“In his enlightening new cookbook, the Jacksonville chef brings home global variations on Southern classics. Kenny Gilbert made a name for himself as a Top Chef contestant and occasional personal chef to Oprah Winfrey. And as the proprietor Silkie's Chicken & Champagne Bar, a Jacksonville, Florida, spot popular for foodie spins on fried chicken, buttermilk biscuits, mac and cheese, Hoppin’ John, and other comfort foods (plus bubbly cocktails), he knows what Southerners like to eat. Indeed, his first cookbook, the new Southern Cooking, Global Flavors, devotes entire chapters to iconic Southern main dishes and sides such as pork ribs and slaw, fish and grits, oxtails and rice, and collards and cornbread. But as you might glean from the title, there’s a twist. Instead of simply showcasing chefy preparations of traditional recipes, Gilbert supplies several additional interpretations that bring the flavors of diverse cultures to these favorites. Doing so draws upon his experiences in restaurant kitchens in the Caribbean and worldwide, and especially highlights the invaluable influence of the African diaspora on Southern and American cuisine.” — Garden & Gun"In this mouthwatering cookbook, Kenny Gilbert—a Top Chef alum and chef-owner of Silkie’s Chicken and Champagne Bar in Jacksonville, Florida—pumps up already-delicious Southern food with vibrant flavors from around the world. Gilbert's creative twists on classic Southern dishes include fried chicken with gochujang-honey sauce, Guyanese oxtail pepper pot, charred corn-jalapeño mac and cheese, and coconut curry collard greens, each lovingly photographed by Kristen Penoyer." — SIMPLY RECIPES“What Chef Kenny is feeding us on the pages of his book is a delicious pathway into the mind of a well-traveled, highly skilled chef with a creative intelligence. His recipes are a testament to his Southern roots and he found the bridge that allows flavors to cross over from other cultures and delight us with new and exciting dishes.” — Chef Ricky Moore, 2022 James Beard Award winner, Best Chef: Southeast“Just like the man himself, the mouthwatering recipes in this book are comforting, global, dripping with creativity and filled with love and passion. This is the evolution of Southern food as it embraces the world beyond its borders and becomes a cuisine that is rooted in tradition but inclusive of all the finest ingredients around the world.” — Chef Edward Lee, author of Buttermilk Graffiti, 2019 James Beard Award For Best Book of Year In Writing“Reading through this book reminds me of what I love so much not only about Kenny's cooking, but about who he is as a person. His versatility, his fresh, bold flavors, and the authenticity which he cooks with will make you want to run into the kitchen immediately and grab your favorite cast iron pan. He somehow seamlessly is able to stay true to his soulful southern style, while introducing us to global combinations of flavors that only he could put together. I only wish I could see the smile on your faces when you take the first bite of his coconut-curry collard greens with pineapple-cornbread gremolata!” — Chef Brooke Williamson“Recipes are a bridge to the past and a gateway into the future. They have the ability to tell a story and connect us by integrating cooking techniques and ingredients from all over the world. The ability to draw from a variety of culture canvases that result in unique flavor compositions and culinary storytelling. Chef Kenny has accomplished incredible, progressive thoughtfulness in this book, and it is incomparable!” — Chef Nyesha Arrington“Kenny looks at food and finds connections in them from a spiritual and soulful perspective. He has dedicated his life to the pursuit of meaningful, flavorful dishes. The vibrant colorful foods radiate his personality." — Chef Sonny Sweetman“I’ve had the pleasure of cooking with Chef Kenny Gilbert on numerous occasions and I’m just amazed at his vast knowledge of so many cuisines. He cooks with explosive flavors with a global mindset, from whole ingredients, infusing spice, texture, bursts of flavor and color into simple everyday recipes. This book will transform your dinner to another destination.” — Mei Lin“Publishers Weekly Spring Announcements. This season’s cookbooks promise cross-cultural flavors that pack a punch, while recipes inspired by familiar favorites offer creative reinterpretations of comfort food. Southern Cooking, Global Flavors. Top Chef star Gilbert turns up the heat in a collection that calls on global flavors to reinterpret Southern classics.” — Publishers Weekly“Southern Cooking, Global Flavors is incredibly innovative and an instant classic. Informed by his fascinating, international culinary experiences, Chef Kenny Gilbert brilliantly translates classic southern food combinations for cooks around the world. Chef Gilbert rightly begins by reminding us that "’Cooking is a form of storytelling.’ You'll definitely enjoy this soulful and tantalizing tale by the mouthful!” — Adrian Miller, James Beard Foundation Book Award winner “The personalized stories that Kenny shares are beautiful and draw a vivid picture of how family and food are connected. Southern food naturally has soul, though with Kenny’s childhood memories and recipes this book has deeper southern roots.” — Chef Angelo Sosa “I have loved watching Kenny’s food evolve over the years. In the mid-2000s, Kenny and I were the only two African-American chefs at the helm of a AAA Five-Diamond restaurant and a Five-Star Mobil Travel Guide restaurant in the United States. He has always inspired me with his flavor combinations and approach. Now the at-home cook can get a sample of how Chef Kenny redefines some of the Southern classics we all love.” — Chef Duane Nutter “Kenny Gilbert's talent as a chef and restaurateur shines through in his debut cookbook, Southern Cooking, Global Flavors. His innovative take on iconic dishes like Shrimp & Grits and comfort foods like Meatloaf and Mashed Potatoes shows that Kenny has both the knowledge and skill to marry Southern ingredients with global flavors—resulting in a cookbook jammed full of thoughtful, well-crafted dishes.” — Chef Jennifer Hill Booker: “This book is a true American cookbook, one that captures the tapestry of American culture through food. From the outset, my mouth was left watering reading about his mother's fried chicken, and as I continued I was left with a rumbling stomach begging to taste his biscuits, jerk spiced spareribs with coconut guava slaw, Thai Turkey burger with tempura green bean fries, and so so many more. This book is a welcome addition to a blossoming genre of cookbooks that go beyond recipes, and into helping us to gain greater cultural understanding of our neighbors.” — Jessica Nabongo“Kenny is a class act and a great friend. He is a visionary in the culinary world and part of the original Ritz Carlton dream team, all of which have gone on to make a mark in the industry. Bottom line, he is a true pioneer in making good food great! With his creative techniques, Kenny adds texture and flavor to an amazing story behind the food that just makes you fall in love with his cuisine from the moment you see it.” — Farmer Lee Jones“Southern Cooking is a culmination of a curious and passionate mind. Kenny’s ability to honor the past with moving his cuisine forward is a gift to all of us. We should all thank Kenny’s mother for the food seeds she planted into her boys. Kenny’s culinary dissertation within the pages of this book is a beautiful testament to how he sees the world and chooses to celebrate the multi-cultural aspect of our country and definitely our professional kitchens. Every recipe gives you a glimpse into how he connects these threads in a seamless way and gives you the confidence to make a tasty dinner. Any preconceived notion you have on both southern food and its ingredients get blown out of the water. Thankful for you KG!” — Chef Claudette Zepeda“What an incredible Cookbook! The insights and mastery of use of global flavors pays respect to flavor origins while making it his own shows years of dedication with simplistic elevated recipe creations. Chef Kenny’s love and passion come through on every page, inspiring the home cook and professionals to elevate, create, and master all the variations of recipes from ribs, chicken, potatoes, BBQ, and more.” — Chef Jeffrey K. Vigilla

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Book SynopsisSEE ISBN 9780754834519 FOR THE UPDATED NEW HARDBACK EDITION - WITH MANY NEW RECIPES. This delightful recipe book opens with a brief history of afternoon tea traditions and etiquette and provides a guide to classic and speciality teas of the world, as well as information on how to choose, blend and make the perfect pot of tea. The 160 recipes that follow include timeless cucumber sandwiches with crusts removed, squidgy chocolate eclairs, and light-as-air scones with jam and cream. There are also contemporary recipe suggestions such as shallot, thyme and garlic cheese muffins, moreish peanut butter teabread, and chunky chocolate and banana cakes. This fabulous collection of teatime delights is sure to delight time and time again.

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Book SynopsisTransform your cooking with over 200 step-by-step great recipes for classic sauces, toppings, dips, dressings, marinades, relishes, condiments and accompaniments. You can learn how to whip up all the classic sauces with ease, such as white sauce, bearnaise, hollandaise and peppercorn, as well as basics such as apple sauce and gravy, plus tempting sweet sauces, from chocolate to hot fudge. It features hot and fiery salsas, creamy dips, tasty relishes and chutneys, spicy marinades and simple dressings, with expert advice on ingredients, equipment and techniques. Every recipe is shown in detail, with over 850 photographs providing fail-safe instruction and inspiration. Sauces, salsas, dips and relishes each contain just a few basic ingredients, but all can transform a plain meal into a memorable feast. This practical book explains all you need to know to make your own delicious sauces. There are recipes for everyday staples such as gravy, mint sauce and apple sauce, and family classics such as smoked haddock and parsley sauce, pasta and tomato sauce, peppercorn sauce and hollandaise.There are all kinds of sweet and tangy marinades to pep up plain dishes, and tantalizing crisp and tangy salsas. With over 200 recipes and 850 photographs, this fabulous volume contains everything you need to add a lift to any meal.

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Book SynopsisDelicious home cooking - ready when you want itTake the hassle out of mealtimes with 100 easy recipes to have dinner ready in no time.Grab and Cook is a simple method to put satisfying, wholesome food on the table every day. Each recipe takes no more than 15 minutes to prepare, and can either be cooked right away, or made for the freezer to cook when you're hungry.All of the recipes have instructions for cooking in multiple appliances - including oven, air fryer, pressure cooker, hob, slow cooker and microwave - so you can choose the one that suits you.-'To say that Suzanne goes the extra mile in Grab and Cook would be a stupendous understatement – it’s fuss-free and full of recipes that you'll actually make again and again.' - Becky ExcellTrade ReviewCookery's answer to Mrs Hinch * Hello! *To say that Suzanne goes the extra mile in Grab and Cook would be a stupendous understatement. While most recipes stop once they're cooked and served, Grab and Cook gives you complete control over the ending. Are you making the recipe to eat right now? Or are you making it ahead of time to freeze for later? Will you be cooking it in the oven or air fryer? And if cooking it straight from frozen, how much longer will it take in the oven or air fryer? And of course, each recipe has all the answers. Grab and Cook is like a choose-your-own-adventure recipe book that's fuss-free and full of recipes that you'll actually make again and again. -- Becky Excell

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Book SynopsisIrreverent, eccentric, Max's Picnic Book is the follow up the Sunday Times Bestseller, Max's Sandwich Book.Both an ode to the art of eating outdoors, and an entertaining, frivolous reinvention of it, Max and Ben will redefine what the picnic is, and celebrate its true potential, before creating 16 themed menus.Including ingenious hacks – think flavoured salts for dipping eggs and soft-serve with a shot of espresso – as well as twists on familiar favourites, this book about how and why we should picnic.Interpreting the ways in which we can eat outdoors through the eyes of their picnicking heroes, such as Hunter S. Thompson, Mary Berry and Snoop Dogg, the reader will be left with a broadened perception of what a picnic truly is.Trade ReviewHalley's food is eccentric but rooted in proper culinary skill. * The Sunday Times *A riff on returning the picnic to its rightful, venerated position. * The I *With its enthusiastic embrace of absurdity and heartful dedication to its cause, it is a book that's easy to love. * Eater *A Max Halley picnic is a picnic you want to be at. * Press Association *Both an ode to the art of eating outdoors, and an entertaining, frivolous reinvention of it. * Hot Dinners *This book is not only an entertaining reinvention of the picnic, but the bible on how and why we should picnic. * The Independent *

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Book SynopsisCookery's answer to Mrs Hinch' Hello! magazineThe revolutionary Batch Method brings the gift of time to even the busiest lives, with over 80 simple, freezable store cupboard recipes.The Batch Lady has been transforming how thousands of people cook and eat through her revolutionary online channel. Now she's going to share her secrets with you.With over 80 delicious, home-cooked recipes that are quick to make, create and store, Suzanne''s brilliant recipe combinations and time-saving tips will transform your kitchen, and will buy you back extra hours in your week.This is the only guide you will ever need to save you money, time and headspace, and change your life for good.Trade Review‘Saves time, money and food waste’ The Times ‘Cookery’s answer to Mrs Hinch. You’re going to love this lady.’ Hello! magazine ‘Delicious, purse-friendly dishes and savvy batch cooking tips’ Daily Mirror ‘Perfect for those busy weekdays when you’re struggling to find the time to cook!’. Health & Wellbeing ‘Lockdown meals made easy with The Batch Lady cooking guru’ Marie Claire Online ‘Tasty, filling meals you’ll love’ YOURS ‘Appreciate the joy of smart meal preparation at home’ The Times Alba ‘No Panic Food Guide’ The Sun ‘Hassle free’ Sunday Express Magazine

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Book SynopsisTake a seat at the Regency dining table and share food enjoyed by Jane Austen’s much loved fictional characters, written by Sunday Times bestseller Pen Vogler. Inspired by the novels and letters of Jane Austen, this collection of recipes is based on authentic recipes from the Regency era, which have been fully updated for modern-day cooks and are taken from the author's original book, Dinner with Mr Darcy with a renewed focus on the dinner parties that featured in Austen's novels. Menus featured include Mrs Bennet’s Dinner to Impress (from Pride & Prejudice), An Old-fashioned Supper for Mr Woodhouse and his Guests (from Emma) and Christmas with the Musgroves (from Persuasion). The book includes menus for lighter fare, such as Fresh Pea Soup, Baked Sole and Everlasting Syllabub, to the indulgent Roast Leg of Mutton Stuffed with Oysters followed by Buttered Apple Tart. The original recipes are given alongside, so you can compare them and appreciate modern time-savers all the more!

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Book SynopsisPakistanis a sweeping and ambitious book with over 100 recipes that put Pakistani food in its cultural context.

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Book SynopsisFrom focaccias to pan pizza and the deep-dish delight of Chicago-style, Pizza: The Ultimate Cookbook will capture your taste buds and your imagination.Did you know that a person who makes pizza is known as a pizzaiolo? Pizza has a delicious history that travels back to Southern Italy, to at least the 10th century, where the term was first recorded. Since then, pizzaiolos developed unique flavors throughout time until pizza has become the staple we know today.This is the definitive guide to pizzas and flatbreads worldwide and features: More than 300 delicious recipes made for every palate Over 800 pages, this is the perfect gift for the pizza lover in your life Profiles and interviews with world-famous pizza makers will have you craving a slice Delectable recipes will help satiate your cravings and awaken your taste buds to flavor combinations you’ve never tried before: BBQ Chicken Pizza, Teriyaki Salmon Pizza, Pizza with Squid Ink & Seafood, and more Gorgeous, full-color photography brings each slice to life in front of you long before you roll out the dough. With Pizza: The Ultimate Cookbook on hand, you’ll always go back for seconds.

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Book SynopsisA REISSUE OF THE 2018 COOKBOOK''Jane knows what we want: dishes that are easy, great to look at and eat, and made with ingredients you can find'' Prue LeithThe Get-Ahead Cook is packed full of easy, uncomplicated and foolproof recipes to take the stress out of cooking. Divided into six chapters: `Starters & Small Plates'', `Brunching & Lunching'', `Easy Suppers & Comforting Food'', `Feasts for Friends'', `Salads & Sides'' and `Sweet Things'', these dishes are all contemporary and beautifully presented, yet deceptively simple. Importantly for the home cook, they all have get-ahead elements to spread and lighten the load, making them invaluable for everyday cooking and especially for entertaining. Jane''s tried-and-tested hints and tips throughout the book offer a confidence-boosting guiding hand to home cooks of all levels.Trade ReviewJane knows what we want: dishes that are easy, great to look at and eat, and made with ingredients you can find. * Prue Leith *Jane's recipes are just the sort of unfussy dishes you feel like cooking and eating again and again. * Xanthe Clay, Telegraph columnist *Jane Lovett is one of my very favourite cookery writers. She has great taste and is a hugely talented cook. * Charlotte Pike, Chair of the Guild of Food Writers *Easy family cooking at its absolute best . . . Ten stars. * India Knight on Just One Pan *Simple but delicious . . . sumptuous enough to feed a crowd. * Daily Mail on Just One Pan *

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Book SynopsisTrust Mary to make home cooking stress-free, easy and delicious!In this brand-new collection of 120 recipes, Mary shares her tips and tricks from a lifetime of culinary knowledge.Divided into clear chapters, featuring one-pot recipes and 5-ingredient meals, easy bakes and desserts as well as prep-ahead and store cupboard favourites, this book contains foolproof food that the whole family will enjoy.Each recipe is beautifully photographed and accompanied by no-fuss tips and advice on preparing ahead and freezing. Mary Makes It Easy brings Mary's years of experience straight into your kitchen.

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Book SynopsisEnjoy rice and other grains everyday with more than 70 deliciously innovative recipes that showcase and celebrate these versatile and nourishing foods. A huge variety of cereal crops are grown throughout the world. Grains are the seeds of these plants. The entire grain or ‘wholegrain’ is made up of three elements, a fibre-rich outer layer, the bran; a nutrient-packed inner part, the germ; and a central starchy part, the endosperm. The most familiar grain is perhaps rice, and types of rice include long-grain, short-grain, easy cook (par-boiled) and brown (wholegrain), but why not discover all the speciality varieties out there too? Basmati, Jasmine, Japonica, Bomba, Originario, Arborio and Carnaroli (to name just a few!) all have a unique texture and flavour and can be used in a myriad of interesting ways. Other grains used in these exciting recipes include Amaranth, Barley, Buckwheat, Bulghur, Corn, Farro, Kamut, Millet, Oats, Quinoa, Rye and Spelt. Kathy’s recipes take their inspiration from a wide range of global cooking styles and influences. Choose from a selection of small plates, bowl food, larger plates, sharing platters, bakes and even extras for your pantry, such as home-made milks, grainy crispbreads, healthy condiments and dressings.

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Book SynopsisIt is a glorious book: an education and an invitation. There is such life in its pages, and such food!' Nigella LawsonA culinary expedition celebrating cooking from across the African continentAfricana travels the continent showcasing its vibrant and varied cuisines that are rich in flavour, diverse in culture and steeped in tradition.Combining recipes passed down the generations with her own modern and inventive style, food writer and cook Lerato shares her own stories of Africa with a delectable sense of adventure.Discover iconic dishes from Nigeria to Madagascar, Morocco to South Africa. There are over 100 recipes to delight and inspire, Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.Bursting with flavour and offering a sense of wanderlust, Africana will bring the magic of the continent to your kitchen.Outstanding new book that will wake up your taste buds.' deliTrade Review‘It is a glorious book: an education and an invitation. There is such life in its pages, and such food!’ Nigella Lawson ‘Outstanding new book that will wake up your taste buds.’ delicious. magazine ‘No plantain will go to waste with this book nearby.’ BBC Good Food Magazine ‘Leaf through Africana and you’ll be sticking Post-it notes everywhere … There isn’t a dish I don’t want to cook.’ Diana Henry, the Saturday Telegraph

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Book SynopsisA transportive, highly personal cookbook of 100 West African-influenced recipes and stories from Top Chef finalist Eric Adjepong.?Sankofa? is a Ghanaian Twi word that roughly translates to the idea that we must look back in order to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food through the lens of his own culinary journey.With 100 soul-satisfying recipes and narrative essays, Ghana to the World reflects Eric?s journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs.Full of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, Ghana to the World shows readers how the unsung story of a continent?s cuisine can shine a powerful light on one person?s exploration of who he is as a chef and a man.

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Book SynopsisThese hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen. Try the sumptuous Lamb Tagine with Dates, Almonds and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives and Thyme. Also included are less traditional but equally delicious recipes for beef and fish – try Beef Tagine with Sweet Potatoes, Peas and Ginger or a tagine of Monkfish, Potatoes, Tomatoes and Black Olives. Hearty vegetable tagines include Baby Aubergine with Coriander and Mint, and Butternut Squash, Shallots, Sultanas and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given plus plenty of ideas for fresh-tasting salads and vegetable side dishes to serve as part of your Moroccan-style feast.Trade ReviewThe recipes are easy to follow and turn out delicious too…. A brilliant addition to any cook’s library – Saturday Telegraph

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Book SynopsisA CELEBRATION of mushrooms and fungi from FOLKLORE to FORAGING.

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Book SynopsisReaders devoured our first Sheffield Cookbook and demolished the second, so now Meze Publishing brings you the next instalment – The Sheffield Cookbook: Back for Thirds. Showcasing some of the best, this newest book features 45 businesses who all work hard every day to provide their customers with ‘reyt good service’. From brunch spots and cosy cafés to bustling restaurants and sweet treat stops, consider this our handbook on how to spend the perfect day sampling just a fraction of the greatest food Sheffield has to offer. There are also plenty of opportunities to enjoy cuisines from all over the world, like China, India, Sardinia, Nepal and more. Every chapter includes an in-depth look into each business, stunning photography, and at least one recipe, so you can try these dishes for yourself in the comfort of your own home too.

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Book SynopsisMore than 70 recipes for moreish Japanese small plates and bites, designed to be enjoyed alongside a drink, plus tips on presentation and menu planning. Otsumami is the Japanese term given to snacks and simple dishes, designed to be eaten alongside a drink. (‘Tsumamu’ means to grab something with your fingers or chopsticks so any foods that can be eaten easily in this way came to be known as ‘otsumami’.) They are common at izakaya bars, pubs and at house parties in Japan — even if you are at home having a snack with your evening drink, you are still enjoying otsumami! There are countless delicious flavour pairings to be enjoyed and included here are small bites and dishes to tempt everyone, from existing devotees of Japanese food to new-comers keen to discover more. Popular ingredients such as dashi, ponzu, miso, soy, teriyaki and more, all make an appearance in a myriad of mouth-watering morsels including dips, pickles and salads, gyoza and tempura, sushi and sashimi, plus beautifully presented meat, fish, vegetarian and vegan plates. Also included is a basic guide to Japanese beverages, and deliciously inventive cocktail recipes.Trade ReviewIdeal for anyone looking to mix up their entertaining repertoire - Sheerluxe.com Filled with lovely imagery and approachable recipes geared toward bringing friends together for drinks and nibbles - Eat Your Books

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