Cookery / food by ingredient / food groups Books
HarperCollins Publishers Tofu Tasty: Imaginative tofu recipes for every
Book Synopsis ‘There are so many recipes in here that have me planning all manner of meals to look forward to.’ – Nigella Lawson With 60 vibrant recipes, Bonnie Chung explores a wide variety of tofu-based dishes. From textures you might be familiar with: crispy, soft, mashed and silken, to lesser-known varieties, including dried and fermented tofu, there are inspirational savoury and sweet dishes for every occasion. You can even learn how to make your own tofu from scratch! Drawing on influences that span across Asia, all the dishes are centred around vegetarian recipes that put tofu centre stage with extra twists for adding fish and meat included. The recipe chapters are arranged into sections by texture:Crispy Tofu: including Bookshop Katsu curry, Panko tofu bao and Tofu Miso DengakuSoft & Chunky Tofu: including Ma Po tofu, Smoked tofu okonomiyaki and Indo-Chinese chilli tofuMashed Tofu: including Chilli butter turmeric tofu scramble, Tofu Shirae salad and Miso tofu celery wantonsSilken Tofu: including Fully-loaded spicy Xi'an cold tofu, Hot & Sour Soup and Korean tofu stewFermented Tofu: including Red fermented tofu cauliflower steaks and Triple tofu Banh MiDried & Fried Tofu: including Tofu & mushroom Dan Dan noodles and Miso soup with aburaage and deep-fried aubergineSweet Tofu: including Baked Matcha tofu cheesecake and Tofu Fa pudding
£14.24
Princeton University Press Edible Fungi of Britain and Northern Europe
Book SynopsisTrade Review"If learning about fungi and foraging in the wild is your thing, you won’t go wrong with this excellent book."---Lee Senior, Towpath Talk"Jens is well known for his beautiful photographs of fungi and every page here is a demonstration of his skill and artistry. . . . If you are thinking of venturing into the world of eating wild fungi then you could not pick a more informative and well illustrated guide."---Geoffrey Kibby, Field Mycology"Well laid out from start to finish and is a very easy read. Every page has excellent full colour illustrations to complement an informative text. It has the potential to become the forager's handbook - the only one you might ever need."---David M. Gascoigne, Travels With Birds"Nicely produced with many excellent colour photographs. It contains a comprehensive introduction, explaining what fungi are, habitats where they are found, how to collect and cook fungi, and legal aspects of collection."---Christopher J. McInerny, The Glasgow Naturalist""Easily the best book on the market for identification of edible fungi in Britain and Northern Europe.""---Roy Stewart, British Naturalists Association
£16.19
Simon & Schuster Ltd Chasing the Dram
Book SynopsisWhisky is Scotland's national drink and has been for over five hundred years, since then becoming a global phenomenon. It is a drink that is a profound and important part of Scottish life and culture but, unlike other countries and their national libations, it has hardly been used in food. Rachel McCormack is going to change that with this book. Limiting whisky to a drink, she believes, is similar to the traditional Presbyterian attitude to sex; it should only be done with the lights off and in the missionary position. Rachel believes that there is an entire Karma Sutraof whisky use out there and she has put it in this book. Interspersing an engaging mix of anecdotes, history and information on distillers and recipes, this book will appeal to everyone from the cooking whisky connoisseur, to the novice whisky learner looking for some guidance on what to eat and cook. Rachel travels the length and breadth of Scotland, discovering a myriad of unique and interesting people
£10.44
Penguin Books Ltd English Seafood Cookery Cookery Library
Book SynopsisFish is becoming popular with the British who are learning to appreciate its enormous variety, versatility and its value as an useful part of a healthy diet. Drawing on culinary traditions from around the world, the author presents the recipes he serves at his Seafood Restaurant in Padstow.Trade Review"'Deserves a place on everyone's kitchen shelf' - Sophie Grigson"
£12.34
Anness Publishing Potatoes in the Kitchen The Indispensable Cooks
Book SynopsisFeatures over 150 recipes including traditional, classic and popular potato dishes from around the world. This title includes an extensive introduction that covers potato preparation and cooking techniques - from golden potato chips and dreamy piles of fluffy mashed potato to hasselbacks and fanned potatoes.
£9.49
Anness Publishing Pumpkin Squash Cookbook Make the Most of These
Book SynopsisInspiration for using all the different varieties of squash in the kitchen, from butternut and acorn to turban and patty pan; 30 recipes from around the world are included, with 100 tempting photographs.
£5.62
Anness Publishing Coffee Complete Book of
Book SynopsisExplores all aspects of coffee, the history of coffee drinking and the roasts, grinds and blends; how to make the best-known coffee drinks, and with over 70 coffee recipes.
£13.50
Anness Publishing The Edible Flower Garden From Garden to Kitchen
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£6.99
Murdoch Books Dont Waste Your Pumpkin
Book SynopsisSupermarkets are stuffed full of pumpkins in the run-up to Halloween. So many people just carve them for Jack-o''-lanterns then throw away the seeds and leftover flesh, not knowing how easily they can be cooked and eaten. Don''t Waste Your Pumpkin offers all sorts of tasty recipes to make use of every part of the pumpkin and majors on avoiding waste. There are also simple craft projects to take you beyond the usual carving traditions and celebrate all kinds of pumpkin.There''s so much more to the cosy autumn season than pumpkin spice!
£8.54
Anness Publishing 70 Coffee Cakes & Desserts
Book SynopsisThis book features delectable mousses, ice creams, terrines, puddings, pies, pastries and cookies, shown step by step in more than 270 gorgeous photographs. It is an irresistible collection of recipes, which demonstrate the wonderful versatility of coffee in the kitchen. It features all the classic coffee desserts and cakes, such as Tiramisu, Coffee Coeurs a la Creme, Mocha Sponge Cake and Cappuccino Torte. It also includes coffee-infused variations of recipes, such as Coffee Custard Tart, Sticky Pear Pudding, Danish Coffee Pastries and Coffee Cream Profiteroles. You can choose from delicious souffles and meringues, puddings, fruit and iced desserts, melt-in-the-mouth cakes, pastries, breads and biscuits. It contains over 270 photographs, which include step-by-step instructions and a glorious picture of every finished dish. This sumptuous cookbook is dedicated to exploring coffee with new and exciting recipes for all occasions, from iced delights, luxurious tortes and melt-in-the-mouth pies and pastries, to satisfying and more-ish biscuits and breads. The recipes give full scope to the imagination, showing how the rich taste of coffee can transform classic dishes into something really special. From simple sponges to tempting tarts and velvety cheesecakes, there are desserts to rival any professional confection. Some, such as Coffee Almond Marsala Slice, are perfect with mid-morning coffee. Others, like Coffee Chocolate Mousse Cake and Cappuccino Torte, make unforgettable dinner party finales. With updated recipes and classic pastries and cookies from all around the world, this is a beautifully presented book with clearly explained instructions and photographs.
£7.59
Bright Red Publishing BrightRED Study Guide N5 Hospitality: Practical
Book SynopsisThis new edition of our National 5 Study Guide for Practical Cake Craft focuses on the core content of the National 5 syllabus. This is a predominantly practical course that links to the growth industry of artisan bakery and confectionary. During the course, students will develop a range of artistic techniques and, drawing on all aspects of design such as shape, colour, texture, balance and precision. Students will also be given the opportunity to create and produce a variety of individualised products and to creatively interpret a design brief. The ONLY Study Guide available for Practical Cake Craft is also supported online with a wealth of extra material, tests and links on the BrightRED Digital Zone.Trade ReviewEight 5* reviews on Amazon.co.ukTable of ContentsCake Baking, Cake Finishing, Course Assessment, Recipes
£999.99
Fox Chapel Publishing Seriously Good Chili Cookbook
Book SynopsisBrian Baumgartner is best known for playing Kevin Malone in the US TV series of The Office - and Kevin Malone is best known for being a chilli master and the creator of ''Kevin''s Famous Chili''. Like Kevin, Brian is a true chilli aficionado who is just as serious as his fictional counterpart about making the perfect pot. With over 150 recipes stamped with Brian's seriously good approval rating, Seriously Good Chili Cookbook celebrates all styles of chili Texas chilli, chilli verde, veggie chilli, turkey and many other variations - with recipes contributed by celebrities, chefs and world championship chilli cook-off winners. Also included are helpful chilli-cooking tips and tricks as well as QR codes for exclusive video access.
£15.99
Random House USA Inc Growing Gourmet and Medicinal Mushrooms
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£30.40
Hermes House The World Encyclopedia of Fruit A Comprehensive
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£7.59
Birlinn General The Chain Bridge Honey Bible
Book SynopsisThe earliest evidence of honey being enjoyed in Scotland dates back to 1000 years BC - an Iron-age beaker that once contained mead was found in a burial chamber in Fife. Since before history, honey has added delicacy and sweetness to the Scottish diet. Scottish honey, with its fragrances of heather, meadowsweet, clover and birch, is a unique, magical ingredient, and the Honey Bible features a host of easy-to-prepare recipes drawing on this wonderful resource.Liz Ashworth introduces us to its versatility from dishes as varied as Medieval sweet pickled salmon and honey-spiced beetroot, to the delectable cranachan and more contemporary chocolate honey fudge cake. Prepared in collaboration with one of the UK''s oldest and largest honey farms, Chain Bridge in the Borders, this book draws on the experience and traditions of generations of skilled beekeepers and Scottish cooks in the use of this quintessentially natural and organic food. Chain Bridge honey farm is a flourishing family busines
£6.50
Anness Publishing Vinegar and Oil Bible: 1001 uses for vinegar and
Book SynopsisExplore Nature''s wonder ingredients: 1001 amazing and unexpected uses for vinegar and oil, from natural healing to household cleaning. Learn how to utilize the astonishing properties of vinegar and oil in your medicine chest, bedroom, bathroom, kitchen and garden. This practical book describes hundreds of natural remedies, treatments and preparations for every kind of usage, including luxurious massage oils, natural antiseptics, and delicious recipes Includes a fascinating history of vinegar and oil, and a comprehensive visual directory of the many types - together with descriptions of each kind, its flavours and uses, as well as details of how to make your own blends. From ancient Greece to the Victorian era and into modern times, vinegar and oil have been used for an infinite variety of purposes. This book explores the many varied applications of these wondrous substances, looking at their distinct properties, the range of types available and their uses as valued ingredients in medicinal treatments, household cleaners, beauty treatments, aromatherapy, as well as 130 irresistible culinary recipes for sauces, marinades, soups and desserts and everything in between. Illustrated with more than 700 beautiful photographs, this wonderful compendium explores the amazing versatility and health and household benefits of these magical everyday ingredients.
£6.99
Penguin Books Ltd Avoca at Home
Book SynopsisAn inspiring new cookbook from the home of Ireland's most indulgent and comforting foodFor decades, Avoca cookbooks have been staples in kitchens in Ireland and beyond, filled with wonderful, reliable recipes for every occasion. Back with a mouth-watering new collection, Avoca at Home brings you over 100 of the very best Avoca recipes.Avoca at Home includes classics from Avoca's destination cafés and food markets, as well as exciting new dishes that will become firm favourites. Rustle up the White Onion and Parmesan Soup for a simple family lunch. Add the sensational Roast Cauliflower and Chickpea Salad with Spiced Yogurt Dressing to your summer barbecue spread. Discover a go-to mid-week dinner in the simple-yet-delicious Smokey Chicken and Chorizo, or try the homemade Gnocchi with Crozier Blue Cheese, Spinach and Walnuts for your next night in with friends. You'll find enticing sharing platter suggestions for every kind of gathering, as well as special celebration showstoppers like the Clementine Curd Naked Cake. Not forgetting those heavenly traybakes and biscuits - who could resist treats like Chocolate Brownies with Toasted Pecans and Caramel Sauce?As well as easy and irresistible recipes, Avoca at Home includes a feast of ideas for recreating the Avoca experience in your own way. From their kitchen to yours, Avoca at Home celebrates the joy of making and sharing delicious, home-cooked food.Whether an ordinary day or a special day, Avoca at Home is sure to become a favourite in your cookbook collection.*****'Crammed with mouth-watering recipes' Irish Mail on Sunday'A comforting kitchen companion' easyFoodTrade ReviewExactly the kind of thing we want to hunker down with as the nights draw in * Sunday Independent *Crammed with mouthwatering recipes * Irish Mail on Sunday *A comforting kitchen companion * easyFood *
£21.25
Experiment The Mushroom Hunters Kitchen
Book Synopsis
£26.00
Adams Media Corporation The I Love My Air Fryer Keto Diet 5-Ingredient
Book SynopsisEnjoy your favorite keto dishes faster and easier than ever with these 175 delicious, fat burning, air fryer recipes using only five ingredients or less! The keto diet is more convenient (and affordable) than ever! Now you can make fast, delicious whole-food meals that will keep you in ketosis using your favorite kitchen appliance—the air fryer. Now you can easily learn how to cook 175 mouth-watering, keto-friendly dishes using only five—or fewer—key ingredients. These recipes are fast, inexpensive, and don’t require a lot of prepping or shopping, making them a satisfying, flavorful fit to your busy schedule. You’ll be amazed at the wide variety of keto-friendly dishes you can cook in your air fryer. And rather than adding extra, unhealthy fat, the air fryer uses the beneficial fats already in your food for frying—making it a quick and healthy cooking option for busy people on the keto diet. In The “I Love My Air Fryer” Keto Diet 5-Ingredient Recipe Book discover how easy it is to stick to your keto goals and still enjoy every meal of the day.Trade Review“Perfect.” —Greatist
£13.49
Smith Street Books Noods: 80 slurpable noodle recipes from Asia
Book SynopsisA cookbook for noodle lovers. Discover some of the best dishes that Asia has to offer, from ramen and laksa to zha jiang mian and pad thai. Written by chefs who know their noodles, these recipes celebrate the all-time classics, from dishes fit for a wedding to bowls of instant noodles mixed with gooey cheese. With recipes from China, Japan, Korea, Vietnam, Thailand and Malaysia, Noods is (almost) as good as a trip across Asia. Start the day with beef pho and end it with pad kee mao. Whip up a bowl of jjapaguri or learn to make liangpi. Sate your cravings, find new favourites, and slurp your way from dawn to dusk with noodles, noodles and more noodles!
£13.50
Ryland, Peters & Small Ltd Brownies, Blondies and Other Traybakes: 65
Book SynopsisA collection of 65 gorgeously gooey and sumptuously sweet brownies, blondies and traybakes, from much-loved vintage classics to modern creations. Chocolate brownies are happiness squared. The quest for the elusive BEST EVER brownie is one that never ends, it can be sprung upon you at any moment - whether eaten in the corner of a cosy café or to accompany your afternoon cup of tea at home, a truly fabulous brownie is something you will find yourself lusting after for years to come. Likewise, blondies, the trendy younger sister of the brownie and the extended family of traybakes, are just as well-loved, and this genre of straightforward baking ensures goodies to suit every occasion and every day of the week. All you really need is a mixing bowl, a rectangular pan and a hot oven to create amazing cakes that will endear you to friends and family.
£12.28
Anness Publishing Classic Recipes of Rome
Book SynopsisA gift-sized guide to the world-famous cuisine of Rome and Lazio region, all delectably photographed.
£7.19
Clarkson Potter/Ten Speed Sous Vide at Home
Book SynopsisThe founder and CEO of the first home sous vide immersion circulator offers this collection of recipes to be prepared in the ôunder vacuumö temperature-controlled, slow steam cooker including Halibut Tacos With Avocado Crema, Pomegranate Molasses Short Ribs and Lemon Saffron Tart.
£24.00
Bloomsbury Publishing PLC Mushrooms
Book SynopsisExplains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. This book includes 72 species we are most likely to come across during forays in Britain's forests and clearings. It also contains more than 30 simple mushroom recipes with colour photographs.Trade Review'The best guide to gathering and eating wild mushrooms there has ever been' Independent
£15.29
Anness Publishing Cooking With Olive Oil
Book SynopsisThe essence of the Mediterranean: a celebration of the olive with 25 classic recipes.
£5.99
Anness Publishing Liquorice A Cookbook
Book SynopsisLiquorice is much more than confectionery; its sophisticated, herbal taste makes it a marvellous culinary ingredient as well. Its rich aroma and unique bittersweet flavour adds a special depth to both sweet and savoury dishes. Explore how to use roots, sticks, powder, essence and syrups to bring a subtle taste to your food.Trade ReviewLiquorice is one of those Marmite ingredients that can divide a room in seconds. While one half reminisces about the joys of Sherbert Fountains and Joys from the Black Stuff: Liquorice Torpedoes, the other clings to the furniture and dramatically retches. As a respected journalist - well as a journalist, at least - I'm not supposed to take sides in such matters, but I'm afraid I'm not prepared to sit on the fence on this one. After much deliberation and years of dedicated product testing, I'm firmly of the opinion that liquorice is completely and utter delish. And when I say delish, I mean de-dip-dabbing-lish! Perhaps it's because I'm a West Yorkshire woman, born and raised just 15 miles or so from Pontefract, the UK's liquorice capital. Perhaps it's because my grandparents always bought me a liquorice selection box for Christmas and would regularly rock up with attache-case sized boxes of Pontefract cakes (I strongly suspect they had shares - or more likely, a light-fingered friend - in the Dunhill's factory). But, whatever the reason, I have always absolutely loved the stuff... It also means I can please myself when it comes to the dark art of cooking with liquorice, delving into the inky depths of Carol Wilson's latest book - Liquorice, A Cookbook - without having to consult, negotiate or compromise. And if that means eating a whole liquorice cheesecake with only a big spoon for company, well, so be it... Her book explores the wonderful world of liquorice, offering a cook's guide to the different products available - roots, sticks, powder, syrups and essences - with advice on which ones to choose for particular dishes. There are sumptuous sweet treats, like liquorice cheesecake, choc chip muffins with liquorice buttercream, chocolate liquorice cake and liquorice macarons, as well as intriguing savoury dishes, such as liquorice glazed pork, liquorice salad dressing, crispy liquorice topping for fish and liquorice preserves. --Jo Haywood, Yorkshire Life, September 2018; Cooking Up a Real Treat: If you ever wanted to know everything about liquorice, this is the book for you. Although essentially a cookbook, the book has 15 pages, accompanied by photographs, on the history of liquorice, its cultivation and production, growing it in your garden, liquorice around the world, festivals, including Pontefract Festival, and its medicinal properties. Did you know that it promotes water retention and so reduces the sensation of thirst? Hannibal exploited this property and fed liquorice roots to his elephants when crossing the alps, as do the Arabs with camels when crossing the desert. The recipes in this fascinating book cover savoury dishes, desserts and puddings, bakings, sweets and drinks. Roast pork, cheesecake, fruit . cake, bread and strawberry jam are all included here, using liquorice to enhance their flavours and will, no doubt, impress your family and friends while the bakes and sweets will be real novelties on any cake stall at money raising events. This is a book that covers a wonderful ingredient that has been neglected in cooking for far too long and the publisher is to be congratulated for presenting it to us. --Bill Spence, Yorkshire Gazette and Herald, October 2018Table of ContentsCONTENTS Introduction The story of liquorice What is liquorice? Liquorice cultivation Liquorice production Growing liquorice in your garden Liquorice through the ages A history of liquorice in Italy A history of liquorice in France A history of liquorice in England Pontefract Cakes Liquorice Allsorts Liquorice confectionery around the world Liquorice festivals A cook's guide to liquorice Liquorice drinks SAVOURY DISHES DESSERTS & PUDDINGS COOKIES, CUPCAKES & BAKING SWEETS & DRINKS Index
£9.50
Rizzoli International Publications The Art of Pantry Cooking
Book SynopsisMany of us are reclaiming the lost art of cooking at home. Ronda Carman, a seasoned cook who is on the Salonniere 100 list of America s best party hosts, demonstrates how a well-stocked pantry allows you to easily create beautifully seasoned dishes.
£10.78
Pen & Sword Books Ltd Baking without Sugar
The number of sugar intolerant people continues to grow year on year. In the UK, more than eight million people are affected and in the US, around 30% of the population cannot eat sugar. Worldwide, this figure is estimated at over 200 million! For many, this has meant giving up the treats and pastime they dearly loved. In this exciting new cookbook, acclaimed chef Sophie Michell shows that it is possible to bake tasty treats without using sugar. From tasty titbits to cakes that will make any afternoon tea, Sophie shows how using no or very little sugar doesn't have to make your baking any less delicious. Featuring over forty recipes, Baking Without Sugar is the perfect addition for any health conscious baker's library.
£17.09
Hardie Grant Books Puff It Up
Book Synopsis
£18.00
Ebury Publishing The Aubergine Cookbook
Book Synopsis Feed your aubergine obsession!Discover surprising new ways to cook, serve and eat this king of veg. No longer the 'poor man's meat', aubergine can be transformed into impressive dishes with these 60 brand new recipes ranging from Aubergine Fritters with Honey and Goats Cheese, to Sicilian Aubergine Pizza, Persian Stuffed Aubergine, and even Aubergine Chocolate Cake.Whip up exotic yet simple mid-week suppers, impress friends and feed a crowd, and even convert aubergine haters with these creative and delicious recipes, packed with flavour.
£9.49
Anness Publishing The Potato and Rice Bible: Over 350 Delicious
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£10.44
Quarto Publishing PLC Nutella: The 30 Best Recipes
Book SynopsisFrom irresistible macaroons to tasty cheesecakes, discover new ways of using, cooking and enjoying Nutella with 30 mouthwatering recipes that are as versatile as they are delicious. Taking one classic storecupboard ingredient and adding it to a variety of sweet treats has made for an impressive range of recipes, each one accompanied by a full-page photograph. Children will love Nutella and white chocolate rice cakes alongside caramel cream Nutella lollies, while adults will appreciate Nutella charlotte and mango and Nutella spring rolls. For impressive party fare there are recipes for mini coconut and Nutella palmiers plus Nutella truffles and Banana and Nutella tartlets.Trade Review"This week we're...drooling over Nutella: The 30 Best Recipes, which demonstrates how that staple of hazelnut chocolate spread can be used to create mouthwatering macaroons, cheesecake, terrine and milkshakes. Makes a nice change from us just dipping our fingers straight into the jar." The Herald
£9.99
Spikehorn Press The Artisanal Vinegar Maker's Handbook: Crafting
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£23.74
Editions Flammarion Vegetables: Flexitarian Recipes and Techniques
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£21.21
HarperCollins Publishers The Halloumi Cookbook
Book SynopsisOver 60 delicious recipes inspired by everyone's favourite cheese.Satisfyingly squeaky and deliciously moreish, halloumi is here to make every meal amazing. Grilled, barbequed, fried, baked, roasted, the possibilities are endless.Be everyone's favourite host and serve up halloumi fries with sticky chilli or creamy yoghurt dipping sauce; whip up a fresh and filling weeknight salad or a comforting halloumi and sweet potato burger; take time over brunch with a decadent halloumi, harissa and honey toastie; and even master baked goods such as loaded halloumi flatbreads or herby halloumi scones.
£11.69
Ryland, Peters & Small Ltd Bao: Asian-Style Buns, Dim Sum and More from Your
Book SynopsisUnlock the potential of your bamboo steamer with 65 delicious recipes for Asian bites and street food style treats, from bao buns to dim sum. Bamboo steamers are at the heart of simple Asian cooking, producing everything from fluffy pork bao buns to steamed Chinese chicken. This collection of recipes will help you use this simple and effective cooking tool from ancient China to produce vibrant and tasty treats. Whip up ‘pillows of joy’ in delicious bao bun recipes and make fluffy, edible clouds of doughy yumminess that pack a sweet and savoury punch in one hit, alongside a range of other dumplings and Asian street foods. Steamed chicken, fish, vegetables and sticky rice have never been easier to whip up. Unlock a whole new world of Asian cooking with these recipes, and discover the incredible flavours and textures that can be created in your bamboo steamer.
£17.00
HarperCollins Publishers tender
Book SynopsisWith over 400 recipe ideas and many wonderful stories from the cook's garden, Tender: Volume I A cook and his vegetable patch, is the definitive guide to cooking with vegetables from the presenter of BBC One's Simple Cooking.''I would like to think I know more now than I did before I picked up my trowel and dug that first furrow of red and white radishes. How to get the best out of a vegetable yes, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.''In his inimitable, unpretentious style Nigel Slater, the presenter of BBC One's Simple Cooking, elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crusheTrade Review'Slater applies his very evocative, sensual writing style to such topics as tomato varieties – which ones he likes and why – with impressive verve…it's an inspiring read; we are left feeling if he can do it, so could we.' Guy Dimond, Time Out, Book of the Week 'Slater's writing, always a bit exquisite, has here been burnished a stage further into prose poetry…it is nothing less than a combined spiritual testament and devotional manual: a guide to the way of St Nigel…he's genuinely original…Nothing here is second-hand, let alone insincere. And that makes Tender a book to treasure, to read and re-read, as well as to cook from…it really is that rarity, a companion for life.' David Sexton, Evening Standard 'A fine collection of honest, interesting, life-sustaining recipes that beg the reader to pick up a vegetable knife and start chopping.' Daily Telegraph 'Suffused with genuine passion and the author's natural enthusiasm for veg, growing it and cooking it…It is a timely guide as recession has sent us all back to the land, with allotment waiting lists stretching out for years.' Sunday Telegraph 'The don of them all.' Daily Mail 'This is one to treasure, beautifully written, informative and inspiring in equal measure.' Fuschia Dunlop, FT, Books of the Year 'Gorgeous recipes.' Ben Wilson, Sunday Times, Books of the Year 'A book so beautiful that you crave Slater's life and his garden.' Kate Colquhoun, Daily Telegraph, Books of the Year ‘Brilliant as always.’ Leslie Geddes Brown, Country Life Magazine, Books of the Year
£24.00
Fox Chapel Publishing Cooking with Beer and Bourbon
Book SynopsisTake your cooking to the next level by adding a splash of booze! Cooking with beer and bourbon packs built-in flavor to your dishes, making them perfect for baking, deglazing, marinating, simmering, sautéing, and of course, sipping. Whether it''s breakfast, lunch, dinner, side dishes, snacks, or dessert, cooking with alcohol easily elevates a simple meal and gives it a chef-level taste. This must-have cookbook features 120 mouth-watering recipes that feature beer and bourbon as a key ingredient, from fried pickles and white bean beer chili to pulled pork, and cheesecakes. Also included are delicious cocktail recipes to complete the meal with a refreshment. Wow your family and friends with gourmet-tasting food, all because of a boozy secret ingredient.
£11.69
Ebury Publishing The Lea & Perrins Worcestershire Sauce Book: The
Book SynopsisExpertly made by Lea & Perrins since 1837 and left to mature for 18 months before being sold, Worcestershire sauce provides a complex kick to any dish it's added to. But the much beloved sauce is far more than just a table condiment. Ideal for those who love a dash of extra flavour in life, this wonderful collection of recipes is full of exciting dishes and tangy twists on everyday favourites.The Lea & Perrins Worcester Sauce Book is dripping with delicious recipes to choose from, featuring classic family dinners, lunches and snacks - from souped up staples such Lancashire Hot Pot or Toad in the Hole to continental cuisine like Moules Mariniere; dig into the Summery Steak Sandwich or keep it light with a fresh Cobb Salad; lavish time on side dishes with offerings such as Dauphinois and Cheesy Potato Skins; or up your nibbles game with the perfect Parmesan Straws.Beautifully designed and illustrated with specially commissioned photography, fascinating memorabilia and vintage adverts from the Lea & Perrins archive, this the perfect, irresistible gift for every Worcestershire sauce fan you know.
£10.44
Ryland, Peters & Small Ltd Lazy Day Brunches: Relaxed Recipes for the
Book SynopsisWake up and enjoy the most important meal of the day with over 60 relaxed recipes for every morning occasion, from lazy lie-ins to brunch parties. For many, breakfast is the best meal of the day, and on the weekends when the pace of life slows, there’s nothing better than an indulgent brunch. With more than 65 appetizing and modern recipes, there is a dish here to suit everyone’s brunch style. With meat, fish, vegetarian and vegan options, starting the day the right way has never been easier, or tastier! For slow-release energy, opt for something like Pink Grapefruit with Vanilla Sugar or Bircher Muesli with French Berries. Nothing says brunch quite like eggs, but why not serve your friends something different like Baked Mushroom & Egg Ramekins or a Steak and Egg Breakfast Taco? Even those with the biggest appetites will meet their match with substantial brunch plates of Chorizo Cornbread or Herbed Feta On Sourdough. And for the sweet tooth, breakfast bakes such as Banana Bread or Blueberry Pancakes will hit the spot. Also included are drinks to complete the feast, from a Pour Over Coffee to The Ultimate Bloody Mary with Pickled Celery.
£9.49
Anness Publishing Potato and Rice Bible
Book SynopsisPotato and rice are the two main staples of our diet, but their potential is often sadly overlooked. Here they are brought to the fore in one comprehensive volume offering information about varieties and preparation, but more importantly hundreds of tempting ways to cook with them. Potatoes make an excellent base for soups and appetizing snacks, and can be used in an astonishing array of dishes, from classic pies, bakes and stews, to gnocchi, quiches and pizzas. Rice is an ideal partner for almost any ingredient, and you can learn here how to perfect all the varieties of rice, including risotto, paella, biryani, sushi or rice pudding.
£10.79
Anness Publishing Five a Day Fruit & Vegetables: How to Achieve
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£10.44
Anness Publishing Potato: 150 Fabulous Recipes
Book SynopsisExpertly researched, this definitive guide covers every aspect of choosing and cooking this universally loved vegetable, from selecting the right potato to enjoying the perfect dish. At the heart of the book is a directory of the best potatoes from around the world, from the nutty little Anya to Jersey Royal and Kerr's Pink. Each profile provides authoritative descriptions including shape, taste and texture, with advice on cooking techniques. Potatoes make an excellent base for soups such as Leek and Potato or Cream of Cauliflower, and they can be used to create wonderful main dishes from Spinach and Potato Stuffed Chicken to Potato and Sausage Casserole.
£7.59
Art / Books A House with a Date Palm Will Never Starve:
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£16.96
Anness Publishing Quinoa Cookbook
Book SynopsisThis is an inspired collection of original quinoa recipes that make the most of this amazing superfood. An informative introduction covers the story of quinoa, where it is cultivated, its nutritional properties and how to use it to maximum effect in a healthy diet. It shows how to utilize the incredible properties of this gluten-free 'pseudograin' in recipes such as Granola with Fig and Date Compote, Seared Malaysian Scallops on Black Chilli Quinoa, Bean Jambalaya and Mocha Brownies. Rich in protein, cholesterol-free and low in fat, the vibrant, tasty recipes in this book will help you radically improve your eating habits. Each recipe has a full nutritional breakdown so you can see exactly what the benefits of quinoa are. Native to the Altiplano people of South America, quinoa was a valued food of the Incas, who began growing it over 7000 years ago. Still cultivated in Peru and Bolivia but also in Colorado, Canada, Europe, Kenya and India, it has proved itself to be an adaptable and hardy crop, valued as a gluten-free food, superior to any other cereal; low in fat, cholesterol free, a good source of minerals and vitamins, and rich in protein. This book offers every conceivable way to use this fantastic food in appetizers, soups, main courses, side dishes and desserts that are packed with vibrant tastes. Whether you want a quick and easy family lunch or a striking and impressive dinner party dish, this book offers a nutrition-packed recipe for every occasion, illustrated in over 320 photographs.
£11.69
Welbeck Publishing Group Limited Toast
Book SynopsisElevating simple toasted bread - the world''s favourite comfort food - into delicious, mouth-watering meals.Featuring a range of international influences and celebrating fresh ingredients and exciting flavour combinations, Toast is packed with 80 amazing toast-topper recipes for every occasion. From simple tuna melt and Welsh rarebit to sumptuous Scandi salmon on rye and more, these tasty recipes merge super-satisfying comfort food with refined tastes and textures that transform a humble toast-based meal into showstopper staples.
£18.38
Chelsea Green Publishing Co Koji Alchemy: Rediscovering the Magic of
Book SynopsisFeatured in The Independent’s 7 best fermentation books 2020 This book is remarkable. David Zilber, co-author of The Noma Guide to Fermentation Koji: the next fermentation game changer Koji Alchemy is the first book devoted to processes, concepts, and recipes for fermenting foods with koji, the microbe behind the delicious umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. Chefs Jeremy Umansky and Rich Shih leaders on the culinary power of this unique ingredient deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionising the creation of fermented foods and flavour profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Extensive information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol Trade Review“Koji Alchemy unveils the magical mold that pushes culinary boundaries far beyond Japanese tradition.”—Forbes"[Koji Alchemy] offers next level fermentation fodder. . . . Part biology textbook, part celebration of the fungus, part explanation of flavor, and part recipe book and how-to guide for pastes, sauces, cheeses, brewing, and aging meat."—The Boston Globe“They say a gram of koji contains millions of spores. Shih and Umansky equal that with insights, bringing scientific understanding to koji’s magical powers of transformation (without spoiling any of the magic). Koji Alchemy is an immensely informative read.”—Dan Barber, chef/co-owner, Blue Hill and Blue Hill at Stone Barns; author of The Third Plate“I have always been intrigued by the technical and thoughtful fermentation practices of many cultures. Reading Koji Alchemy has opened my eyes to how simple working with koji can actually be, while remaining incredibly innovative and exciting. This book is not only full of information, it’s scientific, and most of all thrilling. It’s a great reminder that we all have a lot to learn about the art of fermentation.”—Daniel Boulud, chef and restaurateur, Daniel“Before this book, what Jeremy and Rich have done with food I would’ve thought impossible. As someone who has always had a deep love for the curing, brining, aging, and smoking of meat, I would have never thought these time-honored processes could be sped up without producing lesser results. Well, was I ever proven wrong. To take an ingredient like koji, which has been available and used for hundreds of years, and use it to speed up processes like pastrami and still maintain its integrity is truly astonishing. In Koji Alchemy, they show you what to me feels like magic, and guide you through every step so you can now make dishes at home or at your restaurants that would have previously taken not only lots of time but also space. They have opened my mind to koji’s limitless uses and will do the same for you. Jeremy and Rich, thank you for always pushing culinary boundaries and reminding us all that there is something new to learn and be inspired by every day.”—Chef Michael Symon“Science is a very useful resource for understanding food, and, very importantly, it shows us how to make better food. This book succeeds in ‘translating’ the language of science and its practical applications to everyday users. Exploiting and harnessing the effects that microorganisms have on food is a great tool that any cook can add to their repertoire, and Koji Alchemy will show you how. I hope Merriam-Webster adds the word ‘kojify’ to the dictionary soon.”—Francisco Migoya, head chef, Modernist Cuisine“Koji Alchemy is the most in-depth study on the subject that I’ve ever seen. As someone basically starting at zero, I’m inspired to dig in and learn from the masters.”—Jeremy Fox, author of On Vegetables“Rich and Jeremy have dedicated years to researching and experimenting with both traditional and utterly novel uses for koji. With Koji Alchemy, they open their notebooks to the rest of us, sharing their deep knowledge and infectious enthusiasm for this remarkable mold. This book, at once comprehensive and approachable, will prove invaluable to any curious cook looking to make more flavorful food, reduce kitchen waste, or experiment at the frontier of an exciting world of fermentation.”—Dan Souza, editor-in-chief, Cook’s Illustrated“Alchemist, chef, and master charcutier, Jeremy Umansky is the Albert Einstein of koji. Koji Alchemy—his book with Rich Shih, a first-rate koji explorer—is fascinating, hunger-inducing, and the final word on the spore responsible for miso, soy sauce, sake, and so much more.”—Steven Raichlen, host, PBS’s Project Fire and Project Smoke“Like a magician revealing their tricks, Koji Alchemy has lifted the veil on the complex nature of some of the world’s most beloved foods. The authors brilliantly demystify the ‘alchemy,’ giving the reader a straightforward view into the world of koji’s secrets. Never before has a book broken down the building blocks of koji and its products so completely and in such a useful way in the kitchen.”—Kyle Connaughton, chef and owner, SingleThread Farms“Rich and Jeremy have done an amazing job in creating an indispensable manual for both home cooks and pro chefs. Koji Alchemy offers a fresh set of transformative cooking fundamentals and a master class on fermentation.”—Rick Tramonto, executive chef and vice president of culinary operations, Tramonto Cuisine Group“It’s not every day that deeply passionate, creative, and collaborative people take on the demystification of a revered ingredient. But herein lies just that: a truly educational, comprehensive, and delicious exploration of one of the most versatile molds out there. So grateful for this book.”—Cortney Burns, chef; author of Nourish Me Home and coauthor of Bar Tartine“Koji Alchemy will make you want to immediately start experimenting. The fungus behind koji—Aspergillus oryzae—is one of the top three most important transformative organisms in food, and this is the only book devoted to it. Shih and Umansky have put in years of intensive learning and testing of all aspects, both traditional and new, of this magical mold and have generously shared their insights and given us a roadmap to follow.”—Dave Arnold, author of Liquid Intelligence; Museum of Food and Drink“Koji Alchemy is ideally suited to this moment in food history when the nutritive and ecological benefits of fermentation as a means of processing food to greater edibility have become baldly apparent. This is a handbook explaining how the distinctive enzymatic effects of koji, a mold domesticated in Asia in deep antiquity, produce richer flavor (more than just umami), easier digestibility, and more beneficial interactions with gut microbes than other cooking agents. You learn how to grow it, apply it, and think about the possible interactions with different grains and starches. The authors explain how koji performs its transformations in all of the traditional Asian categories of fermented food—the amino pastes, alcohols, meat cures, and pickles—then venture into transformations of eggs and dairy and western foodstuffs. More an invitation to work with koji to blaze creative paths in cooking than orders about how to ferment using Aspergillus oryzae, this book stresses the wonder of this fungus’s ability to give rise to subtle fragrances, comforting tastes, and a feeling of wholesome repleteness in food.”—David S. Shields, Carolina Distinguished Professor, University of South Carolina; chair, Carolina Gold Rice Foundation“Koji Alchemy opens up a whole new world of endless gastronomic possibilities. Koji will be the next great wave for fermentation enthusiasts, and these authors are its heralds. I have watched from the sidelines with great anticipation and am now ready to dive in myself with this book as my guide.”—Ken Albala, professor of history, University of the Pacific“In Koji Alchemy, Umansky and Shih have amassed and arranged koji’s mystifying powers into an easily digestible reference for the whole world to use! Both seasoned veterans in the field of fermentation, they speak to enchanted newcomers and inquisitive professionals with the certain euphoria that Aspergillus oryzae has long-deserved. Koji Alchemy gives praise to past and present traditions, while bringing modern concepts forward. This book, like koji itself, will turn the confounding into commonplace, blandness into flavorsome, emboldening your appetite for more umami.”—Michael Harlan Turkell, author of Acid Trip“Koji Alchemy is about discovery. It is about collaboration with microbes and humans. It is about cultural exchange, and most importantly, it is about making flavor. Jeremy and Rich gracefully navigate this ancient art and its modern renaissance that breaks from tradition, bringing us a complete look at this versatile domesticated fungus.”—Kirsten K. Shockey, coauthor of Miso, Tempeh, Natto and Other Tasty Ferments and Fermented Vegetables“Koji Alchemy is part science experiment, part history book, part love letter to the art and skill of using koji to elevate food both humble and refined. Shih and Umansky make the world of koji accessible to cooks at every level with this in-depth manual that shares their immense knowledge and passion with readers.”—Lee Wolen, chef and partner, Boka and Somerset restaurants“Rich and Jeremy have dedicated their lives to the art of making koji, and it shows very evidently in their work. Koji Alchemy is one of the most comprehensive pieces of literature regarding this amazing mold in the industry today. This book is a tool every kitchen should be using.”—Chef Ryan Poli“In an ever-evolving culinary world, Koji Alchemy will help define the next generation of cooks and eventually become a timeless resource for both those who are beginning their journey and those looking to add and improve on an existing skill set. An ancient technique broken down for the modern age. Old school flavor, new school style.”—Carlo G. Lamagna, chef and owner, Magna Kusina“When I first met and became friends with Jeremy Umansky in 2014, he exposed me to what he had been working on with regard to koji. It was the kind of culinary awakening that opened my eyes to what is possible with food in order to create deliciousness, and this has carried over into everything that I do in the kitchen to this day. I couldn’t be more excited for the knowledge in his and Rich Shih’s beautiful book to be widely available. Koji Alchemy will change you.”—Kevin Sousa, chef and owner, Superior Motors“What an extraordinary book Koji Alchemy is. I leapt headfirst into the section on vinegar, but from there couldn’t resist discovering all the other ways that Shih and Umansky expound on the flavour impact of koji. It’s a book for ingredient geeks, for sure (which I mean as a compliment), but written engagingly enough to appeal to anyone with a serious interest in food. My culinary mind is blown.”—Angela Clutton, author of The Vinegar Cupboard“Koji Alchemy is a great, well-written book that draws you in from the start, equipping readers with the knowledge needed to discover more about this mysterious ingredient. Koji is well-documented as a core ingredient in Japanese cooking, a starting point with plenty more to be discovered. I love that this book demonstrates how its use for imparting and discovering flavour can be continuously explored in all cuisines. Koji Alchemy is the road map that sets you on that journey.”—Yuki Gomi, Yuki’s Kitchen; author of Sushi at Home“Koji Alchemy dissolves the boundaries of traditional koji methods, while still heeding the wisdom and power of cultures who have collaborated with these microbes to develop unparalleled flavors. Put koji on it.”—Lindsay Whiteaker, Harvest Roots Ferments“Koji Alchemy is a vital and timely book. Not only does it go deep into the culture of koji and how we can use it to produce amazing misos and charcuteries, it also includes practical advice on how to integrate this knowledge into your existing kitchen system with an HACCP plan. Koji is about flavour through preservation, and this book goes beyond the everyday to demonstrate the beautiful alchemy that arises when you allow koji into your life.”—Jp McMahon, chef and culinary director, EatGalway Restaurant Group
£23.79
HarperCollins Publishers Bong Appétit: Mastering the Art of Cooking with
Book SynopsisBased on the popular MUNCHIES and VICELAND television series Bong Appétit, this cannabis cookbook features 65 ‘high’-end recipes for sweet and savoury dishes as well as cocktails to satisfy all your catering needs! Bong Appétit is for a generation interested in making serious, upscale food – with weed. From weed butter-basted chicken to weed chimichurri to weed brownie sundaes, the science of infusing oils, butters, milks, alcohol and more is broken down to create a wide range of exciting new recipes. Bong Appétit also includes a selection of starter to dessert dishes, like North African broccoli salad, roasted vegetables with whipped weed-infused honey, green mac and cheese, ‘pakalolo’ poke bowl, Korean fried chicken, green shellfish curry, stoner candy bites and an adults-only celebration cake. Each recipe is accompanied with a guide on how much THC (tetrahydrocannabinol) it contains, so you can control your high. Along the way, the book hits on the best equipment to extract cannabinoids, how to prepare the plants for cooking or storage, marijuana politics, dosage and pairing strains and flavours, and has tips from MUNCHIES’ vast network of friends and experts, including Bong Appétit stars Ry Prichard and Vanessa Lavorato. Whether you want to host a dank dinner party or treat yourself to a casual edible, this book’s got you covered!
£17.00
