Cookery dishes and courses / meals Books
Bloomsbury Publishing PLC Hob
Book SynopsisShort of time, short of money? Entertaining friends or looking for a perfect mid-week meal? Discover 80 great-tasting, time-saving recipes with HOB! Sick of endless cooking for an uninspiring meal? Or how about that 15 minute wait to pre-heat the oven? Life is complicated enough, so say hello to a new kind of cookbook that cuts out all the fuss and delivers on flavour. The concept is simple. 80 great-tasting, time-saving recipes, all of which are cooked on the hob, most in one pan and guaranteed to have food on the table in under 30 minutes. And it doesn''t matter what type of hob you have the only temperature directions are low, medium or high. You know your hob and how fast or slow it cooks, and these recipes will give you the flexibility to cook more intuitively. With HOB, expect simple budget-friendly ingredients and tips on meal planning and quick fixes everything you need to get dinner served that bit quicker. Whether you're simmering, sautéing or frying, recipesTable of ContentsIntroduction Kitchen kit Meal planning Pantry Lunch and brunch Quick dinners Weekend Food Budget wonders A low simmer Midweek crowd-pleasers Sweet hob Index Acknowledgements About the author
£17.09
Ryland, Peters & Small Ltd Modern Pancakes: Over 60 Contemporary Recipes,
Book SynopsisPimp your pancakes and upgrade your waffles with these cool, contemporary recipes for the much-loved, quick and easy meals. They’ve always been a popular quick and easy treat, but modern pancakes and waffles are traversing the stodgy breakfast boundaries of yesteryear, and breaking free to be served at breakfast, lunch and dinner tables at every occasion and to suit everyone. For gym buffs, there are protein-rich pancakes to fuel a workout, or a rainbow-spectrum of super-food-stuffed pancakes into which you can whisk your five-a-day. Filling yet healthy porridge oats, buckwheat or chia seeds are ideal for starting your day in a more nutritious way, and foodies can indulge in the latest food trends in pancake or waffle form. Savoury versions are also a revelation! Try Carrot, Chickpea and Turmeric Pancakes with a lemon spiked dressing, Creamy Mushroom-filled Socca-pancakes, or Huevos Rancheros Waffles; the perfect light meal for one or two. Drizzled with sauces, stuffed with fillings or made with fruit or vegetable bases, these modern pancakes and waffles are flipping fantastic.Trade ReviewA wide-ranging guide with recipes that will give you a great flipping repertoire. – Winnipeg Free Press
£9.49
Octopus Publishing Group How to eat a peach: Menus, stories and places
Book SynopsisFood Book of the Year at the 2019 André Simon Food and Drink Book Awards The Sunday Times Food Book of the Year'A masterpiece' - Bee Wilson, The Sunday TimesAs featured on BBC Radio 4 The Food Programme 'Books of the Year 2018''This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella LawsonShortlisted for the Irish Book Awards - Eurospar Cookbook of the year 'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini' - The Guardian 'Books of the Year''I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful.' - The Times 'Best Books of the Year' '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times'The recipes are superb but, above all, Diana writes like a dream' - Daily Mail'Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception' - delicious (As featured in delicious. magazine Top 10 Food Books of 2018) 'You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet' - Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year' 'No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her' - The Independent 'Best Books of the Year' 'The stories associated with the meals are what draw you in' - The Herald 'The Year's Best Food Books' 'A life-enhancing book' - The London Evening Standard 'Best Cookbooks To Buy This Christmas''...enchanting, evocative menus.' - iPaper 'One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list!' - Good Housekeeping 'Favourite Reads to Gift'When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons.How to Eat a Peach contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.Trade ReviewHer writing is incredibly vivid: her anecdotes invite you to sit down at the table with her and taste the flavours she describes. * The Culture Whisperer 'Best Books To Gift' *The perfect book for anyone who loves hosting, How To Eat a Peach is a great reference for how to create amazing lunch and dinner party menus and is filled with Diana Henry's favourite dishes and recipes from around the world. * Lovefood.com ‘Ultimate Food-lovers’ Christmas Gift Guide’ *Diana Henry's How to Eat a Peach is the only book I managed to find time to write about. To be fair, I made the time to do that because it's a gem. In short, I think it's her best cookbook to date. * Ed Smith, Rocket and Squash 'Books Ideas for Christmas 2018’ *A Masterpiece * Bee Wilson, The Sunday Times *This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book. * Nigella Lawson *Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini. * The Guardian 'Books of the Year' *I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful. * The Times 'Best Books of the Year' *..her best yet...superb menus evoking place and occasion with consummate elegance * Financial Times *The recipes are superb but, above all, Diana writes like a dream * Daily Mail *Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception. * delicious. magazine 'Top 10 Food Books of 2018' *You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet. * Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year' *No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her. * The Independent 'Best Books of the Year' *The stories associated with the meals are what draw you in. * The Herald 'The Year's Best Food Books' *A life-enhancing book * The London Evening Standard 'Best Cookbooks To Buy This Christmas' *...enchanting, evocative menus. * iPaper *One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list! * Good Housekeeping 'Favourite Reads to Gift' *
£25.50
Random House USA Inc Barefoot Contessa Foolproof
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£21.60
Black Dog & Leventhal Publishers Mr. Wilkinson's Well-Dressed Salads
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£20.96
The Experiment LLC Chickpea Flour Does it All
Book SynopsisIn Chickpea Flour Does It All, food writer and photographer Lindsay S. Love shows how chickpea flour can shine in sweet and savoury dishes alike - especially alongside fresh, seasonal ingredients! Sauteed Pear and Sage Pancakes with Almonds, Chickpea Noodles with Misc-Kale Pesto. Kofta Wraps with Sumac Tahini, Blackberry-Lime Cobbler Love's recipes are vegetarian and gluten free, and she includes a gorgeous photo of every one. (It's no surprise she has over 40,000 Instagram followers!) Meet the New Must Have It Pantry Staple: Chickpea Flour Why make chickpea flour your new go-to? Because everyone gluten free or not - will find a reason to love it. This versatile alternative to wheat flour shines in savoury and sweet dishes alike. It's been used for centuries around the world, and is famous in Nice, France, where the flatbread socca is enjoyed with a chilled glass of rose. In this gorgeously photographed cookbook, Lindsey S. Love takes inspiration from her favourite seasonal ingredients, global flavours, and much loved family recipes to create vibrant gluten free, dairy free, and vegetarian dishes where chickpea flour is the star. Gluten free diners especially will be amazed by the variety - nothing's off the table anymore, and taste is never sacrificed. Plus, many recipes are vegan - taking advantage of chickpea flour as a base for vegan sauces and a soy free alternative to tofu. Lindsey's inventive recipes meld sophisticated and subtle flavours and beg to be shared with friends and family at any time of the year!
£14.24
Workman Publishing Preserving Wild Foods: A Modern Forager's Recipes
Book SynopsisWhether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!
£15.29
Simon & Schuster The Tucci Table
Book Synopsis
£29.69
Ryland, Peters & Small Ltd Mediterranean Summer Table: Timeless, Versatile
Book SynopsisA collection of timeless and versatile recipes inspired by the food of the Mediterranean countries, for every day, every occasion and every appetite. Take a journey through your favourite flavours from the Mediterranean, with over 100 recipes influenced and inspired by the food prepared and enjoyed in France, Spain, Greece and Italy. This is crowd-pleasing, life-giving food, designed to be shared and that you will make time and time again, favourites that stand the test of time. ALL are welcome at Kathy Kordalis’ table, as traditionally, the Mediterranean diet was based on mainly vegetarian meals and protein for celebrations, the perfect basis for a ‘flexitarian’ approach. In a meal-planning section there are recommendations on how to create a meal for people with specific dietary needs. Being mindful of seasonality and food availability is important, but without it affecting your joy, because as well as providing nourishment, food should bring you happiness. This super-versatile recipe collection features sauces, pickles and ferments for the fridge and store-cupboard, recipes for easy home-made breads, seasonal vegetable dishes (including salads, sides and mains), fish plates from the sea and meat plates from the land, plus deliciously indulgent sweet things. In addition, Mediterranean Summer Table is peppered with vignettes on key Mediterranean ingredients, from olives and olive oil to honey and saffron, to create a beautiful cookbook, and a reference to treasure and revisit time and time again.Trade Review"Kathy lets her Mediterranean heritage shine through in the perfect summertime cookbook" - Theo Michaels
£18.00
HarperCollins Publishers Inc Bowl
Book SynopsisA restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavour of all the one-bowl meals. The possibilities for improvisational meals full of seasonal produce and herbs are endless. Volger also includes many tips, techniques, and indispensable base recipes, including broths, handmade noodles, sauces, and garnishes.Trade Review"Plant-based burger chef-guru Lukas Volger wrote Veggie Burgers Every Which Way and created Made by Lukas, all with the aim of making vegetarian food tasty and hearty (he’s also behind Vegetarian Entrees That Won’t Leave You Hungry). Now, he’s applying that same expertise to an of-the-moment healthy food trend: bowls., with smart, simple recipes that range from Fennel Pho to Summer Squash Dumplings and a Black Rice Burrito Bowl." --Well+Good on Bowl as #7 of THE 10 MOST EXCITING HEALTHY BOOKS TO READ IN 2016 "Bibimbap fits into the current craze for bowls: grain bowls, ramen, pho and more. And I found my new favorite bibimbap recipe in a book that celebrates them all: 'Bowl,' by Lukas Volger (Houghton Mifflin Harcourt, 2016). Bonus: Volger’s recipes are all vegetarian." --The Washington post "Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe. Chapters are divided into choice of carbohydrate: wheat noodles, rice and rice noodles, whole grains, etc. There are specific recipes in here, of course, but there are also enough individual sauce and topping recommendations for the adventurous cook to customize their bowls." --Epicurious on Bowl as one of THE 30 MOST EXCITING NEW SPRING COOKBOOKS "Lukas Volger's new book, BOWL, brims with brilliant noodle-broth ideas. Cherry-pick the toppings you like, or follow the full recipes—either way, you'll be floored by just how delicious this dorm-room classic can be." --Oprah.com "Prepare to get bowled over. 'Bowl,' a new cookbook by Lukas Volger, asserts that some of the best meals aren’t served on a plate." --amNewYork "In his new cookbook "Bowl" ($25, Houghton Mifflin Harcourt; 256 pages), onetime Willamette University Student Lukas Volgersets out to create vegetarian versions of the Asian specialties, focusing on how using seasonal ingredients make these dishes more fresh and flavorful than their meaty counterparts." --The Oregonian "A gorgeous new vegetarian cookbook by author and vegetarian guru Lukas Volger" --InStyle.com "The latest cookbook from the author of Veggie Burgers Every Which Way and Vegetarian Entrees That Won't Leave You Hungry is all about one-dish vegetarian meals, from pho to burrito bowls." --Publishers Weekly in March Cookbooks Preview ? "Remarking that David Chang's restaurant Momofuku didn't offer a vegetarian ramen until ten years after it opened, Volger (Veggie Burgers Every Which Way) devotes long overdue attention to popular Asian dishes that vegetarians are typically denied. Recipes such as vegetarian curry laksa, spicy tofu bibimbap, and kimchi dumplings can include subrecipes and advance prep work, but not more than similar titles require. Akin to Andrea Nguyen's The Banh Mi Cookbook, this title lends itself to a customized experience, in which readers can choose to make all recipe components (even noodles) from scratch, or swap some for store-bought items. Volger's flavor combinations, mostly nontraditional, are satisfyingly complex. VERDICT A go-to cookbook for Asian-inspired vegetarian soups, noodle bowls, and dumplings." --Starred review from Library Journal "Lukas Volger is a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up." --New York Times "In Bowl, Lukas Volger (Veggie Burgers Every Which Way and Vegetarian Entrees that Won't Leave You Hungry) challenges the common association of ramen with cheap coll —
£16.99
Ryland, Peters & Small Ltd The Art of Afternoon Tea
Book Synopsis
£11.69
Michigan State University Press Mes Confitures The Jams and Jellies of Christine
Book SynopsisChristine Ferber is an internationally known master patissiere who has worked with culinary luminaries Alain Ducasse, the Troisgros family and Antoine Westermann. This book brings her hand-made jams to life for home cooks and professional chefs alike.
£24.26
Anness Publishing Complete Comfort Food
Book SynopsisSimple, cosy food that lifts the spirits, tastes good, and is a pleasure to eat.
£7.59
Little, Brown & Company The Four Twenty Blackbirds Pie Book Uncommon
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£28.88
Regional Kitchen Pizza and Pasta
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£6.00
WW Norton & Co A World of Dumplings: Filled Dumplings, Pockets,
Book SynopsisStarting with the basics of dough making, steaming and frying, Brian Yarvin provides mouth-watering colour photographs and step-by-step instructions so that anyone can recreate their grandmother’s pierogi or street-food treat at home, using ingredients from the local supermarket.
£18.99
Clarkson Potter/Ten Speed Made in Spain
Book SynopsisAmericans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking.In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, J
£26.12
Gibbs M. Smith Inc Open Faced
Book Synopsis
£14.44
Vintage Publishing Flavour
Book SynopsisOver 170 recipes sweet and savoury for every day, every budget, every taste, in a cookbook that puts your appetite first from the Sunday Times top ten bestselling author of Eat Up.Organised by ingredient, Flavour helps you to follow your cravings, or whatever you have in the fridge, to a recipe. Creative, approachable and inspiring, this is cooking that, while focusing on practicality and affordability, leaves you free to go wherever your appetite takes you. It is a celebration of the joy of cooking and eating. Ruby encourages us to look at the best ways to cook each ingredient; when it's in season, and which flavours pair well with it. With this thoughtful approach, every ingredient has space to shine; including store cupboard staples. These are recipes that feel good to make, eat and share, and each plate of food is assembled with care and balance. Including Hot and Sour Lentil Soup, Ghanaian Groundnut Chicken Stew, Glazed BTrade ReviewEvery day, every budget and every taste in an enticing cookbook… Giving even humble foodstuffs space to shine, It helps you follow your craving. * Bookseller *One of the more thoughtful food writers to emerge from the small screen in recent years… Ruby’s approach to food and cooking is refreshingly down to earth… newbies and the budget-conscious are well served by Ruby’s sensible list of essential kitchen kit and sound advice. -- Susan Low * Delicious *Yum. * Heat *
£22.50
Rockridge Press Seoul Food Korean Cookbook: Korean Cooking from
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£27.99
Anness Publishing BestEver Sauces Cookbook
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£7.59
Rowman & Littlefield Publishers Food at Sea
Book SynopsisIn this book, Simon Spalding reveals the food traditions of early explorers, sailing navies, immigrant and slave ships, early steamers, and ocean liners, as well as changes in shipboard culinary practices and the mutual influences of shoreside and shipboard culinary traditions.Trade ReviewMaritime musician Spalding’s first book provides details of the preservation, preparation, and consumption of food at sea throughout time and as technology progressed. Subjects covered include the ancient and medieval periods, the age of exploration, navies, merchant trade, immigrant and slave ships, steam power, the effects of canned foods on sea travel, ocean liners, refrigeration, and such 'new' technologies as submarines, cruise ships, and containerization. The author covers much ground and every corner of the globe yet never ceases to be intimate, identifiable, and fascinating, nor slows his clip. Much of which is owed to the perfectly apportioned breakdown within chapters, the perfectly concise text, and most of all, by the lovely accoutrements—the menus, recipes, charts, illustrations, poems, quotes, and ration lists. Never have so many reference sources been so palatably presented. VERDICT Highly recommended for anyone with an interest in the effects of food on human history. * Library Journal, Starred Review *Spalding, a scholar and sailor who has worked and cooked at sea, posits in the introduction to this academic work on how food was prepared on ships from the Viking age to the Titanic. The slender volume manages to cover the entirety of human history at sea. Spalding’s tone is dry, but readers hungry for eccentric facts about cooking and eating in the ocean may delight in its specificities: a chart detailing rations of pork and beans and bully beef during the Civil War, the Gala Dinner Menu from aboard the S.S. United States (Foie Gras in aspic, Kangaroo Tail soup), and how canned salmon came to replace salt cod with the advent of canning. The book’s standout section, however, is the chapter devoted to immigrant and slave ships, which describes meals given to slaves in the Middle Passage, opening up a larger discussion of conditions and life on these ships. Immigrant families were forced to share a stove, each family expected 'to prepare its own food.' The book concludes with several as sample recipes throughout time B&W Photo. * Publishers Weekly *Food in the Air and Space and Food at Sea, the second and third titles in Ken Albala’s 'Food on the Go' series, trace the surprising, sometimes humorous, histories of food prepared for long-distance air, space, and ocean voyages. Foss and Spalding both bring unique perspectives to these works. Foss is a culinary historian whose areas of expertise are beverages and the history of immigrant contributions to California cuisine, while Spalding is a consultant for historic programs, a maritime historian, and a musician. Each well-researched book follows a chronological sequence that clearly shows how the food prepared and served on watercraft, aircraft, and spacecraft developed in conjunction with the vehicles themselves, as well as the advancement of nutrition studies, technology, military science, and the tourism industry. . . .Food at Sea includes a section of authentic shipboard recipes from ancient times to WW II that one could make at home. Both books contain some photos, but it would have helped the reader enormously to view photos of the actual foods discussed in the chapters. See also Jeri Quinzio's Food on the Rails. Summing Up: Recommended. General, undergraduate, and professional culinary history collections. * CHOICE *North Carolina-based writer and marine historian Simon Spalding, who has sailed in schooners, brigs and aboard the Polish sail-training ship Zawisza Czarny, has combined a love of the sea and food and come up with the story of food that has been served aboard everything from ancient sailing ships to present-day warships. He has used research from dives on wrecks, archaeology, and other sources to detail how meals were prepared, what was eaten at sea, and all the implements, tables and other means used to fuel the body. . . . The book is full of yummy tidbits on marine history. Sailors will find the book very palatable. Bon Appetit. * Ontario Sailor Magazine *The author's biography describes him as 'a maritime historian, . . .writer, lecturer, teacher, and performer. . .[who] created educational programs for museums' and crewed on a number of sailing vessels. He brings this experiential and public history sensibility to Food At Sea. . . . Organized roughly chronologically, this work is an accessible survey of food and feeding aboard ships from ancient times to the twenty-first century. . . . Spalding offers approximately thirty recipes and explanations for the foods he discusses. . . . This is a fun, useful, and accessible survey of seaborne food and foodways, and a welcome addition to the history of cookery overall. * Sea History *Simon Spalding charts the history of sea-board catering from the longboat to the cruise liner and the container ship. However unappetizing the fare, Food at Sea serves up a long awaited lobscouse, rich in detail, impeccably researched and intelligently presented. -- John Keay, historian and author of The Spice Route: A HistoryThis wide-ranging book tackles a significant question in the history of food: How to feed a large group of human beings who are away from dry land, sometimes for months at a time? In this examination of how the problem has been solved over the centuries, we learn that the Spanish Armada was defeated in part because of spoiled provisions, that a quarter pound of tea in the British Navy was treated as equivalent in nutritional value to a pound of cheese, and that until modern refrigeration, cattle and pigs were kept on the decks of passenger ships. Spalding offers a treasury of intriguing facts, stories and ditties connected to food at sea. -- Jordan Sand, professor of history, Georgetown UniversityFrom the cookboxes of ancient voyagers to the 24 hour buffets of today's cruise ships, Simon Spalding takes his readers on an epic culinary journey in Food at Sea:Shipboard Cuisine From Ancient to Modern Times. Here, readers can feast on accounts of biscuits seething with weevils, servings of Cape Cod Turkey (codfish), and sumptuous eleven-course dinners on the Titanic. Amply seasoned with sea music, poetry, and recipes, this book is a must-read for maritime enthusiasts and adventurous "foodies." -- Anna Gibson Holloway, PhD, Vice President, Museum Collections & Programs, Curator, USS Monitor CenterSimon Spalding’s Food at Sea romps through maritime history from the gruel of the ancient mariner to the smorgasbord of today’s cruise ship. Along the way, Spalding uncovers the culinary secrets of underwater archaeological wrecks; the onboard fare of slaves, sailors, officers, immigrants, and the well-to-do; the effects of Prohibition on American liners; the food on board naval vessels from early Mediterranean galleys to nuclear submarines; scurvy and other culinary diseases; The Love Boat (remember the series?), and even the origins of the phrase, “cup o’ Joe.” It is packed with detail, poetry, and fascinating vignettes. It is well researched, well documented, fast paced, and very entertaining – perfect for food historians or anyone interested in a delightful read. -- Andrew F. Smith, culinary historianThe Authors’ engaging text has created an entertaining and scholarly introduction to life at sea. This book should be at home in all libraries; from universities to cruise ships. Learn about, and learn how to make, “Lobscouse”, Burgoo”, Plum Duff”, “Dandyfunk”, “Spotted Dog”, “Collops”, and wash them down with “Grog”, “Kai” or a “Cup of Joe”. -- Craig Lukezic, President of the Archaeological Society of Delaware; adjunct professor, Delaware State UniversityThe story of food at sea is far more complex than the smorgasbords provided by modern cruise ships. Granted, people often take cruises for the nonstop eating possibilities and for the great variety of foods they can try. Yet the true story of food at sea is a narrative about the design, development of ships, and evolution of ships from row galleys to cruise and container ships, and how these vessels spread the culinary traditions of the world. Simon Spalding’s Food at Sea reminds us that of our modern gastronomic customs—and modern preferences for food such as salsa, biscotti, curry, or even lamb—derive in part from ships and the sea. -- Gene Allen Smith, professor of history at TCU in Fort Worth, Texas; author of a number of books on naval and maritime historyA scintillating smorgasbord of seafaring fare over the centuries from the Odyssey to the Titanic, featuring mouth-watering if at times stomach-churning briny titbits for old salt and land-lubber alike. Simon Spalding is delectably versed in dietary arcana from galley slaves to submarine divers, poop deck to engine room. Cast-iron literary digestion is a gastric must for the author's recipes of lobscouse, dandyfunk, bilge rat, and boiled baby, washed down or thrown up with jungle juice. -- David Lowenthal, Boston CollegeA unique book that concerns long duree, from earliest period of shipping until recent, design of ships and boats and the ways those changes in design made for different eating habits aboard those ships. I would recommend it for anyone interested in the history of food aboard ships. -- Ruthi Gertwagen, University of Haifa - IsraelIn his book Food at Sea: Shipboard Cuisine from Ancient to Modern Times, Simon Spalding serves up in gratifying fashion an authoritative answer to one of the most often asked question about life aboard ships – What did they eat? He gives insight not only to the food itself, but the industry, technology and cultural developments behind the availability and choices of sea fare as they changed both ashore and in the maritime trades. Further, he traces the thread of seafaring traditions in those choices. Through wooden ships to steel ones and from salted fish and meat to the convenience of refrigeration, sailors still look for the “bread barge” to sate that gnawing hunger when on watch in the middle of the night. Full of information for the curious, this book is a must read for any maritime re-enactor, living historian or anyone interpreting a maritime site. -- Michael J. DeCarlo, Esq., is a member of the naval living-history organization Ship’s Company, Inc., and portrays the Ship’s Cook on board the USS Constellation in Baltimore, Maryland, the last remaining U.S. Civil War era all-sail sloop-of-warThroughout history, everyone who ever set sail on a long voyage faced the problem of how to feed passengers and crew. They approached that problem with every food preservation and cooking technique at their disposal, and developed ingenious preparations in the process. Simon Spalding has written a book like no other, the first comprehensive examination of the ways that the ancient Greeks in their oared galleys and Polynesians in outrigger canoes survived on the unknown oceans, the diet of Henry VIII’s sailors facing the French, and the routines of modern cruise ship and naval chefs who cater thousands of meals on a daily basis. Though some parts of this story are less than appetizing - nobody will envy the meals of a crewman in Nelson’s navy - this book is an absorbing read and recommended to anyone with an interest in nautical or culinary history. -- Richard Foss, culinary historian and authorFor those who have read almost all about shipbuilding, sea-battles, and navigation, now is the time to learn more about one of the most important things onboard supertankers, Viking ships, steamers, and submarines – the food. Simon Spalding take us to the seven seas and through more than a thousand years of dry food, salt food, and bad food, as well as all the improvements to keep the crew alive, and happy, on Men-of-War, East Indiamen, steamers, and submarines. It is a “must have” for everyone interested in the shipping history. -- Hans-Lennart Ohlsson, director, Swedish Maritime MuseumTable of Contents1 - The Ancient and Medieval Worlds 2 - The Age of Exploration 3 – Sailing Navies 4 – Nineteenth-Century Merchant Ships 5 – Immigrant and Slave Ships 6 - Steam Power and Canned Food 7 – Ocean Liners and Refrigeration 8 - New Technologies: Submarines, Cruise Ships, and Containerization Recipes Bibliography
£27.00
Workman Publishing The Newlywed Table: A Cookbook to Start Your Life
Book SynopsisIf cooking for someone is an act of love, then what better way for a newlywed couple to express their love than to cook with each other? Author Maria Zizka offers 100 recipes for classic and modern recipes to build a young couple’s cooking repertoire. Couples will not only learn to cook as a team while creating meals to nourish themselves and friends and family but will master key culinary lessons in the process. Recipes such as Leek and Goat Cheese Tart and Spring Vegetable Curry with Rice Noodles are easy weeknight dinners, Seafood Stew with Saffron Broth and Whole Side of Salmon with Herb Sauce are made for entertaining, and One-Bowl Brownies and Birthday Cake will become beloved desserts. Zizka teaches readers how to store food properly and repurpose leftovers and explains topics newlywed couples will surely want to master: how to set up a pantry, set a table, plan a dinner party, create a signature cocktail, and cook together for a lifetime.Trade Review“A cookbook is a popular wedding present, so why not gift one specifically written for a new duo? The Newlywed Table makes the brilliant assumption that both spouses will be getting their hands dirty at mealtime: ‘Let’s do away with any notions of who should be responsible for cooking and start with a clean slate,’ writes author Maria Zizka. ‘You’re in this together. You’re a team.’ This solid, basic guide is full of modern recipes with origins in diverse culinary traditions. A section on ‘Common Cooking Issues and How to Fix Them’ is a godsend. And there’s a recipe for Chocolate Toast. Um, hello. Newlywed I am not, but my husband of 13 years and I will find much to work with here.” —BookPage “This book is charming and straightforward; practical, informative, and putting you at ease all at the same time. And fun. Newlyweds now have this to guide them, side by side, learning the kind of recipes they’ll want to pass down in their family.”—Elisabeth Prueitt and Chad Robertson, Tartine Bakery “These simple yet mindful and perfectly pitched recipes and suggestions spur in the reader a yearning for cooking, for gathering friends, and for building a home. I am convinced that the divorce rate would plummet if only The Newlywed Table were made required reading for all those walking down the aisle.”—Suzanne Goin, A.O.C. and Lucques “Food is meant to be shared! Humble and plenty cravable, Maria’s recipes strike a delicious balance between comfort and decadence.”—Christina Tosi, Milk Bar
£21.84
Rockridge Press Clean Eating for Beginners: 75 Recipes and 21-Day
Book Synopsis
£14.24
Thunder Bay Press Jane Austen's Table: Recipes Inspired by the
Book Synopsis
£16.99
Rockridge Press The Complete Renal Diet Cookbook: Stage-By-Stage
Book Synopsis
£16.99
Penguin Random House Grupo Editorial 5 ingredientes Platos fáciles y rápidos / 5
Book Synopsis
£30.39
HarperCollins Publishers (Australia) Pty Ltd The New Classics
Book Synopsis
£18.70
Gooseberry Patch Our Favorite Freezer-Friendly Recipes
Book SynopsisUpdated with a mouth-watering photo cover.What a great time-saver for busy moms...cook & freeze delicious meals, then just pop them in the oven for a tasty meal whenever you need one! Our Favorite Freezer-Friendly Recipes cookbook has over 60 recipes your family is sure to love. From Quick & Easy Quiche for breakfast to Aaron's Favorite Chili for lunch and Broccoli Chicken & Rice for dinner...even recipes like Crab Meltaways that will make entertaining a breeze! Nearly every recipe has its own convenient Freeze & Serve Instructions.
£6.99
Golden West Publishers (AZ) Salsa Lovers Cookbook
Book Synopsis
£10.79
Rockridge Press Unofficial Recipes of the Hunger Games: 187 Recipes Inspired by the Hunger Games, Catching Fire, and Mockingjay
£8.54
Callisto Media Inc. The No-Fuss Bread Machine Cookbook: Hands-Off
Book SynopsisEssential guidance and simple recipes for making delicious loaves with your bread machineFinally, a bread recipe book that shows you how to use your bread machine for its intended purpose?convenience! Create your own fresh, piping hot loaves quickly and easily with The No-Fuss Bread Machine Cookbook, where you?ll find hassle-free recipes for making mouthwatering homemade bread.These recipes use easy-to-find ingredients and require minimal work on your part?just throw everything in your bread machine and let it work its magic. Whether you have a 1-pound, 1.5-pound, or 2-pound bread machine, these set-and-forget recipes will serve as your fail-proof foundation for exciting new bread creations.This bread-making book includes: A variety of tasty breads?Enjoy a range of sweet and savory breads, including vegetable breads, Cheese breads, spice and herb breads, fruit breads, and more. Bread machine info?Familiarize yourself with the cycles and settings of the most popular bread machine models. Troubleshooting tips?Make the perfect loaf every time with practical pointers for solving common problems like sunken tops and gummy texture. No hard-to-find flours, no added gluten, no checking every 10 minutes to see how your bread is rising. The No-Fuss Bread Machine Cookbook makes bread-making easy. Essential guidance and simple recipes for making delicious loaves with your bread machineFinally, a cookbook that shows you how to use your bread machine for its intended purpose?convenience! Create your own fresh, piping hot loaves quickly and easily with The No-Fuss Bread Machine Cookbook, where you?ll find hassle-free recipes for making mouthwatering homemade bread.These recipes use easy-to-find ingredients and require minimal work on your part?just throw everything in your bread machine and let it work its magic. Whether you have a 1-pound, 1.5-pound, or 2-pound bread machine, these set-and-forget recipes will serve as your fail-proof foundation for exciting new bread creations.This bread-making book includes: A variety of tasty breads?Enjoy a range of sweet and savory breads, including vegetable breads, Cheese breads, spice and herb breads, fruit breads, and more. Bread machine info?Familiarize yourself with the cycles and settings of the most popular bread machine models. Troubleshooting tips?Make the perfect loaf every time with practical pointers for solving common problems like sunken tops and gummy texture. No hard-to-find flours, no added gluten, no checking every 10 minutes to see how your bread is rising. The No-Fuss Bread Machine Cookbook makes bread-making easy.
£12.34
Trek Logistics Ltd Dairy Book of Home Cookery 50th Anniversary
Book SynopsisCited Celebrity Masterchef, GBBO winners and by millions of ordinary cooks as the book that inspired them to cook, this is THE cookbook that should appear on a kitchen shelf in every home. With basics, such as white sauce, gravy and Victoria sponge, as well as indispensable recipes including sausage rolls, Chelsea buns and even new classics, like pesto and paella, you'll wonder how you survived without it! Even if you have the original, treat yourself (and your friends) to a new copy of this very special anniversary edition. Divided into 17 chapters from nibbles through to vegetarian meals, sauces, baking and even confectionery, it features over 950 recipes. There's a handy information section at the front, which gives tips on food storage, preparation and the best ways to cook different food types, such as rice, meat and veg. In this special 50th anniversary edition - with gorgeous gold-foiled cover - there are 50 new recipes to try along with the much-loved classics from previous editions. A must-buy book!Table of ContentsAcknowledgements; Foreword; Contents; Cook's Information: (Conversion Tables; Recipe Notes; Food Safety; Vegetables; Herbs; Spices; Flavourings; Vinegars; Oils and Fats; Grains; Rice; Pasta and Noodles; Milk and Cream; Cheese; Fish and Shellfish; Chicken and other Poultry; Pork; Lamb; Beef; Seasonal Food Diary); Nibbles; Dips; Soups; Starters; Salads; Salad Dressings; Sandwiches & Toasts; Vegetarian Meals; Fish; Shellfish; Chicken; Turkey; Duck, Goose & Guinea Fowl; Game; Pork; Lamb; Beef; Offal; Meals for One; Meals for Two; Rice; Pasta; Pizza; Vegetables; Eggs; Omelettes; Batters; Souffles; Meringues; Savoury Sauces; Sweet Sauces; Stuffings; Marinades; Butters; Cold Desserts; Frozen Desserts; Hot Puddings; Pastry; Breads & Savouries; Biscuits & Bakes; Cakes; How to Ice Cakes; Icings & Buttercreams; Confectionery; Pickles; Chutneys; Jams; Cold Drinks; Hot Drinks; Index
£12.99
£22.49
Bloomsbury Publishing PLC Hashi: A Japanese Cookery Course
Book SynopsisHashi is a book of Japanese food that replicates the famous cookery classes that Reiko runs from her south-west London home. Hashi takes the reader through the many mysteries - at least as conceived by the Western mind - of the basics of Japanese cooking. From there it steps up to favourites from the Japanese home kitchen, finishing with a selection of slightly more adventurous dishes that are sure to excite. Written with great style and precision, Reiko leads the reader gently through the various challenges that confront the Western eye when it comes to tackling the food of Japan.Trade ReviewThe person who's taught me everything I know about Japanese food. * The London Foodie *A big, bold and brilliant book … one of the most accessible Japanese cookbooks around … [Reiko's] Her experience as a teacher allows her to engage with the reader and encourage them to have a go. A lovely gift for any Japanese food aficionado. * MostlyAsianFood.com *A knowledgeable, authentic and accessible introduction to Japanese cookery, lavishly illustrated and clearly written. * www.souschef.co.uk *
£19.80
HarperCollins Focus The Book of Pie: Over 100 Recipes, from Savory
Book SynopsisGet a crash-course in the history of one of the most popular dishes of all time with The Book of Pie.Follow the timeline of pie, from the first pies to those of the present, with eye-catching illustrations and mouth-watering recipes sure to please. From making a delicious crust to crafting a delectably sweet or mouthwateringly savory filling, you’ll be a pie master in no time with this handy cookbook.Inside this cookbook, you will find: Helpful techniques that will turn the home chef into a seasonal pie pro Over 50 recipes requiring 30 minutes or less of prep work Numerous handpies, quiche, and savory options so that you can find a pie to fit every occasion Each recipe is easy-to-follow, and with gluten-free options to choose from, you can enjoy pie (almost) guilt-free. The Book of Pie is the perfect gift for any pie lovers in your life.
£23.43
Prospect Books Jellies and Their Moulds
Book SynopsisPeter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events.And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the cook’s greatest resource for introducing colour, variety and delight into the table display.The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds.
£13.29
Quarto Publishing PLC Brunch the Sunday Way
Book SynopsisThe pioneering chefs behind London’s hugely popular Sunday Café share some of their most beloved recipes, so you can cook your way to the perfect weekend brunchTable of ContentsIntroduction Eggs the Sunday Way Toast the Sunday Way Waffles, Pancakes and Fritters Sunday Specialities Baking the Sunday Way Jams the Sunday Way Drinks the Sunday Way Index
£13.49
Octopus Publishing Group Sirocco: Fabulous Flavours from the East
Book Synopsis THE NO.1 SUNDAY TIMES BESTSELLERShortlisted for the Book of the Year - Food & Travel Reader AwardsFrom the author of Persiana - the golden girl of Middle Eastern cookery - Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats.Praise for Persiana:'Loving Persiana' - Nigella Lawson'An instant classic' - Observer Food Monthly'The most exciting debut cookbook of the year' - Sunday Telegraph Stella'A fantastic treasure trove of good food' - Raymond Blanc'Sumptuous, thrilling, learned and downright brilliant' - Mail on Sunday'The most appetizing book - I want to eat every page of it' - Pierre Koffmann'Sabrina cooks the kind of food I love to eat' - Bruno Loubet'Brilliant for the novice, the timepoor and even the seasoned cook' - Guardian'Will have you salivating with Pavlovian gusto on page after page' - Independent'This book will delight fans of Ottolenghi-style food' - Waitrose Kitchen'Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off' - Huffington Post'A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond' - A Little Bird'The latest doyenne of Persian food' - MetroTrade ReviewLoving Persiana -- Nigella LawsonAn instant classic * Observer Food Monthly *The most exciting debut cookbook of the year * Sunday Telegraph Stella *A fantastic treasure trove of good food -- Raymond BlancSumptuous, thrilling, learned and downright brilliant * Mail on Sunday *The most appetizing book - I want to eat every page of it -- Pierre KoffmannSabrina cooks the kind of food I love to eat -- Bruno LoubetBrilliant for the novice, the time-poor and even the seasoned cook * Guardian *Will have you salivating with Pavlovian gusto on page after page * Independent *This book will delight fans of Ottolenghi-style food * Waitrose Kitchen *Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off * Huffington Post *A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond * A Little Bird *The latest doyenne of Persian food * Metro *
£23.40
Ebury Publishing Good + Simple
Book SynopsisThe bestselling second cookbook from Hemsley + Hemsley, including recipes from Jasmine and Melissa's Channel 4 series Eating Well with Hemsley + Hemsley.Good + Simple celebrates the pleasure of delicious food that is simple to make, a joy to share and just so happens to be good for you. Jasmine and Melissa Hemsley’s principles of healthy home cooking built around gut health, whole foods and affordable ingredients show how tasty and achievable eating well can be.The sisters have created 140 nutritious and exciting new recipes – reworked classics, prepare ahead dishes, fast suppers with leftovers for packed lunches, energising breakfasts and snacks, satisfying breads, desserts and bakes. Infused with Jasmine and Melissa’s love of cooking and eating, Good + Simple includes plenty of practical tips and down-to-earth advice to help you gain confidence in the kitchen, plan for the coming week and cook foryou and your family with ease. Enjoy real food. Look and feel amazing every day.Trade ReviewMy three most-used cookery books - Nigella, Ottolenghi and these girls [Hemsley + Hemsley]. I live on their stuff. It is JOYOUS! -- Caitlin MoranI love everything these gorgeous sisters create. * Vogue *This is so so good. -- Jenni Murray * Woman's Hour, BBC Radio 4 *The Hemsley sisters deliver dishes that are as nutritious as they are delicious. * The Times Magazine *When it comes to healthy, nutritious, sustainable eating, they are quite simply hors pair. * The Guardian *Table of Contents 1: INTRODUCTION 2: THE HEMSLEY + HEMSLEY PHILOSOPHY 3: 15 H+H PRINCIPLES FOR EATING WELL 4: GOOD + SIMPLE COOKING TIPS 1: NOTES FOR VEGANS, VEGETARIANS AND THOSE WITH ALLERGIES 5: GETTING STARTED 6: THE ONE-WEEK REBOOT 7: BREAKFAST 8: SOUPS AND STEWS 9: SIDES AND SNACKS 10: SANDWICHES AND SALADS 11: FISH AND MEAT 12: VEGETABLE MAINS 13: DIPS, DRESSINGS, SAUCES AND SPREADS 14: BAKING, DESSERTS AND SWEETS 15: DRINKS 16: PLANNING AHEAD 1: SUNDAY COOK-OFF 2: TWO WEEKLY MENU PLANS 17: STOCKING YOUR KITCHEN 18: KITCHEN ESSENTIALS 19: H+H LIVING 20: EATING WELL ON THE GO 21: INDEX 22: ACKNOWLEDGEMENTS
£22.50
Rockridge Press The Essential Cuban Cookbook: 50 Classic Recipes
Book Synopsis
£14.24
Harvest Publications Bigger Bolder Baking Every Day
Book SynopsisGemma Stafford—pastry chef, cookbook author, and creator of the hit online show Bigger Bolder Baking—presents her follow-up to her popular first book Bigger Bolder Baking, featuring 125 new mouthwatering recipes for any home baker to bake with confidence every day. Delicious desserts and impressive baked goods don’t have to be reserved for special occasions. Now anyone can serve up Bigger Bolder treats every day of the week, any time of day!In this must-have for any home baker, online sensation and master pastry chef Gemma Stafford shares an all-new collection of simple yet irresistible recipes for every baking opportunity—from breakfast, brunch, and teatime to dinner party desserts, leisurely weekend projects, and sweets for the everyday. Gemma’s millions of fans (“bold bakers”) have achieved incredible results with her recipes and so will you.Enjoy:Bakery-S
£27.62
Ryland, Peters & Small Ltd Two's Company: Simple: Fast & Fresh Recipes for
Book Synopsis‘We’re all looking for quick routes to great dishes and Orlando Murrin does it so well in this beautiful cookbook.’ Tom Kerridge ‘Two’s Company is a wonder and having a version that is “simple” is just even more appealing. Perfect for people who love great food but want less stress in the kitchen.’ Georgina Hayden 75 deliciously simple recipes, offering advice and guidance on the easiest and quickest ways to feed two people without missing out on flavour or excitement Following the success of Two’s Company, this time Orlando Murrin turns his attention to super simple food designed for two people to share. He brings 75 more recipes to the table, encompassing everything from week-night quick fixes and easy-yet-impressive mains, to indulgent desserts. These speedy, often all-in-one, recipes have been carefully created so that there are minimal leftovers or half-finished packets of ingredients, making cooking for two easier and more cost effective than ever before. Whether you’re craving comfort or looking for something special, need a ‘store-cupboard winner’ or something to satisfy your sweet tooth, Two’s Company: Simple is the perfect resource for anyone who wants to make cooking for a pair both stress-free and enjoyable.
£17.00
Trusted Media Brands Taste of Home Cool Kitchen Cookbook: When
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£17.99
Trusted Media Brands Taste of Home Easy Everyday Cooking: 330 Recipes
Book Synopsis
£20.69
Gooseberry Patch Farmhouse Kitchen
Book SynopsisWhat a treat it is to visit family & friends in the country! Daydreaming on the porch swing, petting the puppies in the barn, and most of all, the delicious smells in a country kitchen. Who wouldn’t love some of that comfort right now?In Farmhouse Kitchen you’ll find lots of down-home fresh and tasty recipes. Wake up your family to a breakfast of Cinnamon Sticky Buns and Mary Ann’s Sunrise Egg Bake. Tuna & Egg Salad Sandwiches and Amish Macaroni Salad are perfect for lunch.On a busy weekday, Meatball Vegetable Soup and Cheese-Stuffed Biscuits will satisfy everyone. For Sunday dinner, serve up Roast Chicken & Vegetables, Scalloped Zucchini and Butterfly Yeast Rolls...and oh boy, there’s Walnut Fudge Cake too!You’ll tote Country Raisin Gingersnaps or Cherry Pie Supreme to your next church social or school bake sale. Spicy Cheese Crispies and Corn Relish Dip are perfect for sharing with friends. There are even pantry recipes for sauces and preserves to add a special touch.We’ve gathered shortcuts for today’s farmhouse kitchen plus creative ideas for flea-market finds. So come to the table...Let's make some memories! 204 Recipes.
£13.49
Clearview Open Kitchen: Top Chefs share Inspirational
Book SynopsisFrom the team behind Great British Chefs comes Open Kitchen, a book which raises the curtain on some of the most innovative restaurants in the UK. Learn from the country's top chefs through 50 exclusive recipes ranging from weekday suppers to special weekend dinners, all showcased through specially commissioned photography. Open Kitchen reveals the diversity of Britain's professional kitchens, with recipes ranging from traditional Malaysian street food, home-style Chinese dishes and British pub grub, to ultra-refined desserts and forward-thinking creations from multiple Michelin-starred chefs, including Simon Rogan, Lisa Goodwin-Allen and Tommy Banks. With all recipes adapted for the home cook, at any level, Open Kitchen offers a chance to experience the very best restaurants from the other side of the pass.
£21.25
Ebury Publishing The Batch Lady Grab and Cook: No-fuss prep-ahead
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
£20.90
