Cookery / food by ingredient / food groups Books
Ryland, Peters & Small Ltd Two’s Company: The Best of Cooking for Couples,
Book SynopsisMore than 65 original and delicious recipes, written with panache and authority and offering both practical advice and inspiration for anyone cooking at home for two people. Two’s Company is a book with a positive message that cooking for two is exciting, fun and worthwhile. More than that – free from the demands of family or guests, liberated from a strict timetable, you can follow your mood, whether you fancy something homey, a fake-away or a creative culinary adventure. There is a major gap in the market for a mainstream cookbook for two, providing inspiration for couples, friends and flat-sharers who enjoy cooking and eating at home. Most of those cooking for two are forced either to scale down recipes or repeatedly contend with a fridge full of leftovers. Supermarkets have identified this trend, and provide a lavish choice of ready meals aimed at twosomes. But there is still a lack of inspiration for those of us who want to cook something fresh from scratch for a partner or friend. Here Orlando Murrin not only brings you original recipes but sets out the different ‘rules’ to consider when cooking for two. He suggests ways to shop sensibly to minimize waste and shares ingenious tips for shortcuts and techniques, gleaned from working with professional chefs and food stylists. Trade Review"Orlando's book is full of fantastic feel-good recipes with beautiful flavours, perfect for couples and roommates and most importantly they are easy to do" – Tom Kerridge, Michelin-starred chef and cookbook author "Packed full of food you'll actually want to eat from one of the best in the business, the hard part will be sharing it" – Felicity Cloake, journalist, Guardian and New Statesman columnist "Failsafe and fabulous, it's everything I want from a cookery book" – Xanthe Clay, food columnist, The Sunday Telegraph "Two’s company, two’s cozy, two’s comforting and now two’s delicious. With charm, wit and such good taste, Orlando Murrin has created a collection of smart, alluring dishes to cook with ease and to share with our favorite plus ones." – Dorie Greenspan, author of Everyday Dorie and Baking with Dorie "Cooking at home means even more to us these days, and there’s a special joy in cooking for two; it’s like a secret shared between friends. Like all good, generous cooks, Orlando wants you to enjoy the process as much as you enjoy the end result." – Jill Dupleix, Sydney based food writer, restaurant critic and author, former food editor of The Times in the UK "There can be no more reliable or comforting a guide to adventurous but doable cooking than Orlando Murrin." – Ruth Watson, hotelier and original presenter of popular Channel 5 TV series The Hotel Inspector "Forgo tiresome recipe maths with veteran cookery writer Orlando Murrin’s ideas to feed two people with minimal waste" - delicious magazine "Cookbooks are rarely funny, but this one is – I love Orlando’s witty intros and cooking tips" - BBC Good Food "Delicious recipes for couples and flatmates" - The Sunday Times magazine "This book is a classic in the making having the gift to instil confidence in the novice cook and inspire the more experienced" - Yorkshire Post "Two’s Company is my kind of food; quick and easy to make but enticing on the eye and the palate" - Lindsey Bareham
£14.24
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.
£9.99
Ryland, Peters & Small Ltd The Unofficial Bridgerton Book of Afternoon Tea:
Book SynopsisOver 75 afternoon tea recipes to celebrate the scandal, the sauce and the sumptuous spreads of binge-worthy regency drama hit Bridgerton. Bridgerton fans are cordially invited to indulge in themed afternoon teas galore. Each character hosts their own imagined chapter, serving up tasty treats to complement their theme. Penelope — with her bright, blossoming frocks — will be offering up a floral spread, while Genevieve Delacroix goes all ooh là là with her ‘French’ accent and Parisian petit fours. Only the daintiest delights will do for Daphne Bridgerton, while devilishly delicious is the order of the day for smouldering Simon — ‘I Burn For You’ Biscuits, anyone? Queen Charlotte’s tea is positively eccentric, while Lord Featherington’s errs on the boozy side... Audiences couldn’t get enough of the drama, deception and, indeed, Duke’s derrière. And they won’t be able to get enough of the elegant savouries, scones, cakes, macarons and other delectable recipes for indulgences here that accompany this seriously extravagant period drama with a twist.
£9.49
Golden West Cookbooks Squash Lovers Cookbook
Book Synopsis
£10.79
Octopus Publishing Group Hamlyn All Colour Cookery 200 Pasta Dishes
Book Synopsis200 PASTA RECIPES FOR EVERY OCCASION Hamlyn All Colour Cookbook: 200 Pasta Recipes provides everyone with a comprehensive guide to creating 200 easy-to-make and tempting pasta recipes. Whether you fancy a simple Spring Garden Pasta Salad, a Classic Meat Lasagne or a more extravagant pasta dish with Swordfish, Artichoke Hearts & Black Olives, this book supplies recipes for all tastes, appetites and occasions. Every recipe is accompanied by a full-page colour photograph and clever variations and new ideas to give you over 200 meals to choose from. The hardest part for you is deciding which delicious dish to cook first!Check out some of the other titles in the series:Hamlyn All Colour Cookery: 200 Super SoupsHamlyn All Colour Cookery: 200 Halogen Oven RecipesHamlyn All Colour Cookery: 200 Fast Vegetarian RecipesHamlyn All Colour Cookery: 200 Cakes & BakesHamlyn All Colour Cookery: 200 Gluten-Free RecipesHamlyn All Colour Cook
£8.82
Octopus Publishing Group Larousse Gastronomique
Book SynopsisLarousse Gastronomique is the world''s classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today''s cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.Table of ContentsEQUIPMENT; TABLE ARTS; CULINARY TECHNIQUES AND VOCABULARY; HOW TO STORE AND PRESERVE FOOD; CHEMICAL AND MOLECULAR GASTRONOMY; NUTRITION; RULES; MEAT, CURED MEAT AND POULTRY; FISH, SHELLFISH AND CRUSTACEANS; FRUIT AND VEGETABLES; GROCERY; SPICES; AROMATIC HERBS; CREAM AND EGGS; BAKERY; PATISSERIE AND SWEETS; CHOCOLATE; NON ALCOHOLIC DRINKS; COCKTAILS AND ALCOHOL; WINE AND WINE MAKING; FRENCH REGIONS; FOREIGN COUNTRIES: EUROPE FOREIGN COUNTRIES: NON-EUROPEAN
£60.00
Pushkin Press Good Taste
Book Synopsis'Having lunch with Alain Ducasse in one of his beautiful Parisian restaurants is like playing golf with Tiger Woods, or discussing politics with Winston Churchill, or attending a reading by Mark Twain' John Grisham______ A memoir and manifesto from the world's most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth. ______ At twelve years old, Alain Ducasse had never been to a restaurant. Less than fifteen years later, he received his first Michelin star. Today he is one of just two chefs to have been awarded twenty-one stars. Now, for the very first time, Ducasse shares a lifetime of culinary inspirations and passions in a book that is part memoir and part manifesto. Good Taste takes us on a journey from his childhood, where he picked mushrooms with his grandfather on a farm in Les Landes, to setting up groundbreaking schools and restaurants across the world. He is now taking off his chef's whites and passing on what he knows to the next generation.
£15.29
Ebury Publishing Roast Chicken and Other Stories
Book SynopsisBorn in Bury, Lancashire, Simon Hopkinson left school at 17 to begin a career as a chef. He opened his first restaurant, the Shed, near Fishguard, just before his 21st birthday. In 1983 he launched himself on the London restaurant scene, becoming chef at Hilaire in the Old Brompton Road. He swiftly found himself one of the most acclaimed young chefs in the business and his friendship with Terence Conran led to the opening of Bibendum in the restored Michelin building in 1987. He retired as a full-time chef in 1995 to concentrate more on writing. As well as Roast Chicken and Other Stories and Second Helpings of Roast Chicken his books include Gammon & Spinach (1998) and The Prawn Cocktail Years (1999) and he also writes a column in the Independent. His critically acclaimed cookery writing has won him the André Simon award, and the Glenfiddich Award three times.Trade ReviewA brilliant book: straightforward, readable and full of good things * Rachel Cooke, Observer *The most useful cookbook of all time * Waitrose Food Illustrated *Retro, yet somehow timeless, it is a delightful, engaging read * Telegraph Weekend *Clear, unpretentious vision...Hopkinson is the best * Daily Telegraph *Brilliant, easy to use, always entertaining * Daily Mirror *
£19.80
Anness Publishing Mushroom Cookbook A Fabulous Fungi Feast for All
Book SynopsisMake the most of this versatile ingredient in appetizers, eggs, main courses, vegetarian and side dishes, with a handy at-a-glance guide to the most popular edible mushrooms.
£5.68
Anness Publishing The Seaweed Cookbook
Book SynopsisA directory of edible seaweeds and 100 nutritious, delicious recipes from the Cornish Seaweed Company.Trade ReviewSurfers, boaties and nature conservationists Caro and Tim run The Cornish Seaweed Company... which counts the likes of Nathan Outlaw and Rick Stein among its fans. They evangelise this healthy, sustainable and (yes) delicious food source in this handsome book. Full of tempting recipe photos and pictures of the pair clambering over bladderwrack-strewn rocks and diving for kelp, it talks a lot about seaweed cultivation and foraging, and gives detailed info on a dozen of the most important types. Recipes run through starters (deep-fried kelp-wrapped brie with raspberry and chilli jam) and mains (sea spaghetti 'tagliatelle' with crab) to, rather unexpectedly, puds (blackberry, apple and dulse crumble); there are even seaweed cocktails (kelp martini anyone?). This is an accessible book that will challenge your current eating habits. Matt Bielby, Crumbs Devon magazine, 2018Table of ContentsCONTENTS SEAWEED: AN INTRODUCTION A history of using seaweed Seaweed cultivation The ecology of seaweed Health and nutrition Other uses of seaweed THE SEAWEEDS Sea lettuce Gutweed Dulse Pepper dulse Laver and nori Irish moss and grape pip weed Sea spaghetti Kelp and kombu Sugar kelp Atlantic wakame Bladderwrack Other important seaweeds Seaweedy plants Table of common seaweeds Foraging for seaweeds How to treat fresh seaweed How to cook with seaweed SOUPS STARTERS & SNACKS MAIN COURSES SALADS & DIPS DESSERTS BAKING DRINKS Nutritional information Index
£13.50
Ronin Publishing Cooking with Cannabis
Book Synopsis Cooking with Cannabis includes everything from soup to nuts. The epicurean marijuana enthusiast combines altered consciousness with good taste. Includes tasty recipes for boiling, baking, sauteeing, jellying, frying and seasoning psychoactive main courses, desserts and snacks. This hard to obtain cult classic is once again available.
£9.49
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
Little, Brown Book Group The Bacon Jam Cookbook
Book SynopsisBACON ME CRAZY!Eat 17 is a small, independently-owned and much-loved group of eateries and convenience stores based in east London. It was started by James Brundle and Chris O''Connor, two brothers in their early twenties, who, with only 5,000, transformed a run-down off-license in Walthamstow into a multi-million-pound retail revolution and world-class brand.Eat 17''s two shops are London fixtures, and the brothers recently took out a lease on a third site. Eat 17 has also recently started selling to a supermarket chain in Hong Kong and on mainland China.The Bacon Jam Cookbook, as well as providing many recipes from Eat 17 and their suppliers, also describes what the brothers have achieved and how. It is also, incidentally, a paean to bacon - (just about) everyone''s favourite foodstuff. http://www.eat17baconjam.co.ukhttp://www.eat17.co.uk/Trade ReviewI defy you to pop into this [shop] for a pint of milk - it does normal products, too - without buying a jar of chorizo jam, two bespoke blueberry flapjacks from Walthamstow, a bottle of elderflower vodka and some Cornish honey-washed organic ewe's cheese - Evening StandardUse it on: stilton - it's a revelation - ShortlistAny BBQ deserves quality and condiments and Eat 17 Bacon Jam is a stellar addition to the classic ketchups and mustards - Daily Mail WeekendSalty and delicious, and brilliant on burgers, sarnies, canapes and in stews - Daily MailArguably the area's most unlikely and successful export - GuardianIt's the perfect salty/spicy barbeque burger relish - Sunday TimesWicked - Evening StandardAddictive with crusty bread - Woman magazine
£13.49
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"
£11.69
Random House USA Inc The Hot Sauce Cookbook: Turn Up the Heat with 60+
Book SynopsisFrom veteran cookbook author Robb Walsh, this definitive guide to the world''s most beloved condiment is a must-have for fans of dishes that can never be too spicy.Here’s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas—including riffs on classic brands like Frank’s RedHot, Texas Pete, Crystal, and Sriracha—plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes—including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you’re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook.
£12.59
Workman Publishing The Fresh Honey Cookbook: 84 Recipes from a
Book SynopsisIndulge your sweet tooth all year long with honey’s many seasonal flavors. Use avocado honey to add depth to April’s baby carrots; spice up your July peaches with sourwood honey; and add some cranberry honey to November’s Thanksgiving spread. This delightful book is filled with bits of honey lore and beekeeping history to sweeten your exploration of the varied and delicious ways you can use honey every day.
£12.34
Prospect Books Cooking with Courgettes
Book SynopsisEvery spring, the intrepid gardener makes his choice of plants and produce. Invariably, a few courgettes will be among things chosen for his patch and, if the weather is fine, they will yield more vegetables than the keenest cook will know how to deal with. This is the famous glut: runner beans and Jerusalem artichokes are two other types that threaten kitchen sanity, but courgettes are perhaps the most insistent. Their particular problem is that if you leave them for a few days they don''t remain courgettes but develop into giant, and dreadful, marrows: watery, horrid and inedible. This volume was first published in France, but Fougere''s recipes were so creative and inventive that we thought them fine candidates for translation. English readers can now rustle up courgette and apple soup, baked courgette omelette, courgette tarts, a tartare of courgettes, fish with courgettes, stuffed courgettes, courgette fritters and tempura, courgette flower fritters, and even courgettes for dessert. This is the ideal present for gardener or cook. The level of skill demanded by the recipes is not so high as to pose problems for any household provider.
£12.34
Watkins Media Limited Meet Your Matcha: Over 50 Delicious Dishes Made
Book SynopsisA beloved ingredient in Japan for generations, matcha is a powdered green tea that is rich in nutrients and antioxidants, and gives a slow-release caffeine boost through the day. From smoothies to salads, main meals to munchies, there's more to matcha than just another cup of tea. Learn how to use it to flavour rice, in sauces, as a marinade, in frostings and so much more. Try Rack of Lamb with a Matcha Crust, snack on great Green Granola or treat yourself to a Pistachio & Sultana Green Tea Cake and discover the benefits of this miracle ingredient and how to truly make the most of it.
£9.49
Workman Publishing The Pumpkin Cookbook, 2nd Edition: 139 Recipes
Book SynopsisFrom Currant-Pumpkin-Oat Scones to Chicken-Pumpkin Tacos, Pumpkin-Filled Ravioli with Fried Sage, Ginger-Pumpkin Ice Cream, and of course (seven!) pies, this comprehensive cookbook reminds us that the iconic symbol of fall is so much more than jack-o’-lantern material. These 139 recipes offer diverse and delicious options for enjoying pumpkin and other winter squash, such as butternut, acorn, and kabocha, year-round. With recipes for many forms of pumpkin, including both fresh and canned pumpkin puree, and inspired by world cuisines, the versatility of this superfood shines through in snacks, drinks, salads, soups, main dishes, and desserts.
£12.99
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
Bloomsbury Publishing PLC A Year at Otter Farm
Book SynopsisWINNER OF THE ANDRE SIMON FOOD BOOK OF THE YEAR AWARD 2014Otter Farm is all about flavour. It starts and ends with the question: What do I really want to eat?'The taste of a perfectly ripe mulberry was Mark Diacono's inspiration for creating Otter Farm, a unique smallholding in Devon with every inch dedicated to extraordinary produce. Sprouting broccoli, asparagus, artichokes, borlotti beans and chard flourish in the vegetable patch; quince and Chilean guava grow in the edible forest; and pigs and chickens roam freely.Here Mark shares his colourful, beautiful recipes, all brimming with flavour and with fresh vegetables, herbs and fruit including a warm salad of Padron peppers, cherries and halloumi, a stew made from chicken, pork and borlotti beans, a curried squash and mussel soup, and cucumber ice cream, quince doughnuts and fennel toffee apples. He charts the seasonal challenges and excitements of rural living, and offers practical advice for cultivating the best of the famiTrade ReviewEncyclopaedic and accessible ... Diacono paints a wonderful picture of a farm life * Guardian *Brimming with off-the-beaten-track recipes and novel ideas ... This is a tale of culinary adventure * Sunday Telegraph *It’s thrilling to have Mark Diacono’s account of what it is like actually to live the dream … a useful country companion/cookbook -- Carolyn Hart * Daily Telegraph *Excellent … full of gardening advice and palate-teasing recipes, from cucumber ice cream to quince doughnuts * Delicious *Splendid -- Bee Wilson * Sunday Telegraph *... back at home, I have Mark Diacono’s gooseberry salsa recipe in A Year at Otter Farm waiting for me: cooked in vinegar with sugar, then infused with shallots, mint, chives and lime; Diacono suggests serving it with smoked mackerel. I obey. And then I am torn between weeping at what I’ve been missing, and doing air-punches at the idea that from now on, gooseberries are on the menu. Big time -- Emma Townshend * Independent *Gorgeous * Women & Home Feel Good Food *The recipes are short, simple in methodology and easy to follow. The photos ... portray the kaleidoscopic reach of this agriculture venture beautifully * English Garden *Perfect for the gardener seeking inventive ways of using their produce * Grow Your Own *Beautiful photographs, and food I can't wait to cook * Saga *The one to pluck out from the rest -- Best Books of 2014 * Financial Times *Beautiful * BBC Countrylife *A visual treat * English Garden *Delicious sounding dishes, beautifully photographed * BBC Countrylife *
£18.75
Chronicle Books Edibles
Book SynopsisGo Beyond the Pot Brownie with this delicious and irresistible edibles cookbook.
£12.74
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 The Mighty Chickpea
Book SynopsisOver 65 recipes and ways to enjoy chickpeas, the most deliciously versatile staple in vegetarian and vegan cookery.A prince among pulses, the humble chickpea (also known as the garbanzo bean) is an essential ingredient for anyone who is embracing more vegan and vegetarian foods in their daily diet. This book provides all the inspiration you need to take full advantage of this versatile legume and its endless culinary possibilities. Chickpeas are packed with protein and are, of course, the key ingredients behind popular snacks like falafel and hummus, but also form the basis for so many other dishes, both savory and sweet. Here you will find over 65 delicious ways to enjoy them, from dips and small bites, to soups, stews, salads, bakes, and desserts. For lighter meals, try fool-proof recipes for Creamy Hummus, Falafel, and Chana Masala. For more explorative and exciting uses of the mighty chickpea, discover Chickpea ‘Chuna’ Quesadillas with Jimaca Slaw, Chickp
£9.49
WW Norton & Co The Honey Companion: Natural Recipes and Remedies
Book SynopsisHoney is amazingly powerful, both in and out of the kitchen. Rich in vitamins and minerals, and containing antioxidant and antibacterial properties, honey can be used to soothe ulcers, burns, skin sores, inflammation, and more. And studies have shown honey does a better job of easing nighttime coughs and improving sleep than many commercial cough suppressants. In The Honey Companion, chef and DIY maven Suzy Scherr showcases recipes, home remedies, and beauty solutions that highlight honey’s unique flavor and utilize it in unexpected ways. She even includes clever household uses for beeswax. You can try: Honey-Sesame Popcorn Shortcut Baklava Herbal Cough Drops Burn treatment Conditioning Hair Treatment Beeswax Granite Countertop Polish
£13.29
Lannoo Publishers The Keto Cure 2: A New Life in 14 Days
Book SynopsisThe Keto Cure 1 is one of Belgium’s best-selling cookbooks. Pascale Naessens believes that this book owes its success to the fact that keto really does work. Most people following a keto diet lose weight – without going hungry – while still eating delicious food. The Keto Cure 2 takes this theme further: why do you lose weight? How does it work? What role do fats play, and how much fat are we allowed to eat? Topics such as saturated fats, cholesterol, intermittent fasting and time-restricted eating are also discussed in depth by experts. In the second part of the book, you can put the theory into practice. You will find a complete 14-day meal plan plus additional recipes: a total of 75 delicious recipes prepared with natural wholefood ingredients and plenty of vegetables. And you can still enjoy these tasty low-carb recipes even if you’re not following a keto diet.
£20.00
Lannoo Publishers Ham: Prime Hams of Europe Stories and Recipes
Book SynopsisIncluding additional recipes by Massimo Bottura (chef patron of 3 Michelin starred Osteria Francescana and listed in the top 5 of the World's 50 Best Restaurant Awards since 2010, winning the award in 2016) and Geert Van Hecke (chef of 3 Michelin starred De Karmeliet in Bruges), "Ham" explores the world-renowned European ham culture. A fascinating journey from the Spanish Pata Negra to the French Jambon de Bayonne and from the Italian Prosciutto di Parma to the German Schwarzwaldschinken and the Flemish Gandaham. Daeninck tells the full story from pig to ham, with meticulous attention to the specific production and maturation processes, as well as the differences in smell, texture, appearance and taste. What's more, he provides the reader with several delicious recipes, specifically tailored to each kind of ham.
£26.00
Penguin Books Ltd Biscuiteers Book of Iced Gifts
Book SynopsisTickle your tastebuds and channel your creativity with beautiful biscuits and intricate icing with the help of BiscuiteersGive unicorns to your friends; wellies to Dad; love birds to your loved-one; and an apple to the teacher. This book is just bursting with perfect iced gifts for everyone.Brimming with famous Biscuiteers designs, along with exclusive creations you won''t have seen before, this beautiful book shows how easy it is to bake, ice and assemble your own delicious biscuits and cakes at home.You will soon be able to master . . . Biscuit, cake and icing recipes including tips and advice Icing techniques, methods and easy-to-follow guidance Gift wrapping ideas to suit every occasion Themed designs from bikes to teapots, popcorn to hot chocolate toppers Seasonal projects including winter, spring, summer and autumn designs Biscuits for special occasions such as weddings,Trade ReviewPiped Dreams. Express your creativity by making impressively iced biscuits as gifts - or just for yourself using Biscuiteers' step-by-step guide * The Daily Telegraph *If you love giving homemade presents these imaginative ideas could be just up your street * Homes & Gardens *
£19.80
Penguin Random House Grupo Editorial 5 ingredientes Platos fáciles y rápidos / 5
Book Synopsis
£30.39
Anness Publishing The Mushroom Guide Identifer
Book SynopsisAn authoritative photographic guide to edible (and poisonous) fungi found in Britain offers clear, practical information for the mushroom forager.
£9.50
Random House USA Inc Vegetable Literacy: Cooking and Gardening with
Book SynopsisIn her latest cookbook, Deborah Madison, America''s leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. For over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food.This groundbreaking new cookbook is Madison’s crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison’s deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.Inspiring improvisation in the kitchen and curiosity in the garden, Vegetable Literacy—an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook.
£26.40
Golden West Publishers (AZ) Salsa Lovers Cookbook
Book Synopsis
£10.79
Random House USA Inc Growing Gourmet and Medicinal Mushrooms
Book Synopsis
£30.40
Rodale Press Inc. Dr. Kellyann's Bone Broth Cookbook: 125 Recipes
Book SynopsisThe cookbook companion to the New York Times bestselling Dr. Kellyann's Bone Broth Diet with recipes to lose the weight and your wrinkles. By following Kellyann Petrucci's plan in Dr. Kellyann's Bone Broth Diet, thousands of devoted readers have already lost weight and their wrinkles. Now in the Bone Broth Cookbook, Dr. Kellyann picks up where she left off so that old and new fans can savor even more delicious, health boosting recipes. Beyond just broth, Kellyann packs the book with a full range of tasty, filling meals for readers to maintain their weight loss and sustain impeccable health, like Zucchini Breakfast Cakes, Orange-Rosemary Chicken Salad, and even some sweet offerings, like a Baked Apple Shake. Bone broth heals the gut, reduces inflammation, and promotes natural fat burning. It's what celebrities like Gwenyth Paltrow and Kobe Bryant swear by, and trendy restaurants like Brodo and Bone Deep are selling faster than they can make. Readers are clamoring for more great bone broth recipes from Dr. Kellyann to make from the comfort of their kitchens, and the Bone Broth Cookbook delivers on this health trend that's here to stay.Trade ReviewPraise for Dr. Kellyann’s Bone Broth Diet“Dr. Kellyann’s Bone Broth Diet is totally dialed in. This is empowering, user-friendly information supported by the most forward-thinking scientific research available. ”—David Perlmutter, MD, author of the #1 New York Times bestseller Grain Brain “Here’s what Kellyann and I know from decades of transforming people’s lives: What you put on your fork is more powerful than anything you’ll find in prescription bottles.”—Mark Hyman, MD, New York Times bestselling author of The Blood Sugar Solution “Wealth doesn’t mean anything if you don’t have your health. In this book, Dr. Kellyann gives you the tools you need to conquer your weight problems, heal your body, stay young, and take your energy to an incredible level. Read it and take charge of your life.”—Daymond John, cohost of ABC’s Shark Tank and bestselling author of The Brand Within, Display of Power, and The Power of Broke “Your life isn’t about losing a few pounds right now and then falling back into old habits. Instead, it’s about empowering you to take control of your body and your mind for the rest of your life. Dr. Kellyann offers you the tools you need to be healthy, slim, and young not just now, but forever.”—Brett Hoebel, creator of the 20 Minute Body ™
£20.70
Pan Macmillan Wild Food
Book SynopsisAn authoritative and beautifully illustrated book on wild food and foraging by one of the leading experts.'I can safely say that if I hadn't picked up this book some twenty years ago I wouldn't have eaten as well, or even lived as well, as I have. It inspired me then and it inspires me now' - Hugh Fearnley-WhittingstalWild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In Roger Phillips and Martyn Rix's Wild Food, hundreds of these plants are clearly identified, with colour photography and a detailed description.This definitive guide also gives us fascinating information on how our ancestors would have used the plant as well as including over 100 more modern recipes for delicious food and drinks. From berries, herbs and mushrooms to wild vegetables, salad leaves, seaweed and even bark, this book will inspire you to start cooking with nature's freTable of ContentsIntroduction - i: Introduction Unit - 1: Mushrooms Chapter - 1: Chanterelle Chapter - 2: Horn of Plenty Chapter - 3: Cep Porcini Chapter - 4: Morel Chapter - 5: Summer Truffle Chapter - 6: St George’s Mushroom Chapter - 7: Parasol Mushroom Chapter - 8: Field Mushroom Chapter - 9: Wood Blewit Chapter - 10: Hedgehog Fungus Chapter - 11: Giant Puffball Chapter - 12: Oyster Mushroom Unit - 2: Flowers for Salads Chapter - 13: Rose Petals Chapter - 14: Dandelion Unit - 3: Seaweed and Salt Marsh Plants Chapter - 15: Marsh Samphire Chapter - 16: Sea Purslane Unit - 4: Vegetables, Leaves and Herbs Chapter - 17: Sea Beet Chapter - 18: Sea Kale Chapter - 19: Stinging Nettle Chapter - 20: Sorrel Chapter - 21: Wild Cabbage Chapter - 22: Fennel Chapter - 23: Wild Thyme Chapter - 24: Mint Unit - 5: Fruit, Berries, Nuts and Roots Chapter - 25: Blackberry Chapter - 26: Elder Chapter - 27: Rowan or Mountain Ash Chapter - 28: Crab Apple Unit - 6: Teas, Beers and Wines Chapter - 29: Elder Section - ii: Further Reading Index - iii: Index
£22.50
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
Little, Brown & Company Nourishing Broth
Book SynopsisThe follow-up book to the hugely best-selling Nourishing Traditions, which has sold over 500,000 copies, this time focusing on the immense health benefits of bone broth by the founder of the popular Weston A Price Foundation. Nourishing Broth: An Old-Fashioned Remedy for the Modern WorldNourishing Traditions examines where the modern food industry has hurt our nutrition and health through over-processed foods and fears of animal fats. Nourishing Broth will continue the look at the culinary practices of our ancestors, and it will explain the immense health benefits of homemade bone broth due to the gelatin and collagen that is present in real bone broth (vs. broth made from powders). Nourishing Broth will explore the science behind broth''s unique combination of amino acids, minerals and cartilage compounds. Some of the benefits of such broth are: quick recovery from illness and surgery, the healing of pain and inflammation, increa
£19.80
Prospect Books Quinces: Growing and Cooking
Book Synopsis Quinces have become an undeservedly forgotten fruit. This book reintroduces them, making them more accessible and providing an inviting range of recipes. The trees do not require much space, and are easy to grow. The fruits are delicious and versatile and the recipes here extend well beyond jellies and jams. From Goat?s Cheese Tart to Quince Chocolates and Liqueurs, there is something for everyone. The quince has always had a special place among the fruits of Europe. The ancient Greeks called it the "golden apple," the Romans the "honey apple." And it was most likely a quince, not an apple, that Eve plucked from the tree in the Garden of Eden. This book describes both the cultivation, the history, and the cooking of quinces. There is a sketch of the glorious history of the fruit in cookery of past ages; there are some excellent recipes for savory dishes that depend on the quince for that special flavor, and for all those sweet dishes that bring out the unique qualities of the fruit. We tend to forget that the first marmalades were made from quinces. Jane McMorland Hunter studied history at Edinburgh University. She has written a number of books including For the Love of an Orchard and two titles in the National Trust Kitchen Garden Cookbook Series. Sue Dunster studied fine art at Edinburgh University and then started her own silk screen printing business. She has a large organic garden with a small orchard including quince trees she planted over eighteen years ago.
£19.94
Jacqui Small Vanilla Table The Essence of Exquisite Cooking
Book Synopsis
£18.75
Andrews McMeel Publishing Shroom: Mind-bendingly Good Recipes for
Book SynopsisChef and cooking teacher Becky Selengut's Shroom feeds our enduring passion for foraged and wild foods by exploring 15 types of mushrooms, including detailed how-to's on everything home cooks need to know to create 75 inventive, internationally-flavoured mushroom dishes. The button mushroom better make room on the shelf. We're seeing a growing number of supermarkets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks are buying previously obscure species from growers and gatherers at local farmers markets and adventurous cooks are collecting all manners of edible mushrooms in the woods. People are asking the question, "Now that I have it, what do I do with it?" Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms.Shroom is that book and Chef Becky Selengut is that tour guide. In a voice that's informed, but friendly and down-to-earth, Selengut's Shroom is a book for anyone looking to add mushrooms to their diet, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Maitake Tikka Masala, King Trumpet and Tomato Sandwiches with Spicy Mayo, and Hedgehog Mushrooms and Cheddar Grits with Fried eggs and Tabasco Honey. Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut's wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.Trade ReviewChosen as one of the Best Cookbooks of 2014 by NPR:"I think it's fair to say that most professional cooks are generalists, as comfortable breaking down a game bird as they are layering a ratatouille. Pastry chefs excepted, it's rare for them to focus on just one tiny corner of the food pyramid. But Seattle-based chef Becky Selengut has a thing for fungi, and we should all be grateful for that.Chapter by chapter, Shroom offers up a careful selection of just 15 relatively easy-to-find varieties. The recipes are tributes to each mushroom's specific character: meaty shiitakes standing up to soy and fish sauce and glamming it up over plain rice; delicate-flavored, buttery chanterelles gently jostled among aromatics and herbs; woodsy black trumpets enhanced with smoke and wine; costly truffles married with rich meats. And because readily available dried mushrooms are in many cases even more powerful than their fresh counterparts, you can commune with your inner hobbit both in and out of season." (T. Susan Chang, NPR)"Shroom" is both a primer that should sit on every kitchen shelf and a class with a chef..." "The photography is amazing..." "...you’ll be a better person for having flipped through the pages." (Sarah Platanitis, Mass Live)
£17.09
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
Templar Publishing Take a Bite: Eat Your Way Around the World
Book SynopsisEat your way around the world in this tasty book which looks at food, recipes and cultural traditions from 26 different countries.Where did corn come from? And wheat? And potatoes? What have people in Turkey been eating for centuries? Find out, in this delicious new book from the award-winning duo behind the bestselling Maps.Learn how to make Vietnamese pancakes, Brazilian pralines and Hungarian lecsó in this delectable book which will take you on a feast-filled adventure! Be a guest at a Moroccan feast, sail along a Vietnamese floating market and indulge in the haute cuisine of France's master chefs. Not only will you find new delicacies, but you'll also learn about their remarkable history and cultural roots along the way.This beautiful large format book makes for the perfect gift.Trade ReviewFood glorious food! Eat your way around the world in this tasty, giant-sized book which explores the food, recipes and cultural traditions from twenty-six different countries.Take a Bite is the work of talented graphic artists Aleksandra and Daniel Mizielinski, the creative married couple behind the bestselling Maps, and its 116 pages of food of every taste and description are guaranteed to make mouths water and tummies rumble.Packed full of fascinating facts, recipes and cultural traditions, this cornucopia of deliciousness takes youngsters (and their parents!) on an entertaining and feast-filled adventure full of delectable food and cookery marvels.Where do corn, wheat and potatoes come from? What have people in Turkey been eating for centuries? Learn how to make Polish pancakes, Vietnamese pancakes, Brazilian pralines and Hungarian lecsó. Be a guest at a Moroccan feast, sail along a Vietnamese floating market and indulge in the haute cuisine of France's master chefs. As well as discovering a host of new delicacies, readers will also learn about their remarkable history and cultural roots along the way.Lavishly and colourfully illustrated throughout, designed in an easy-to-read format, and with a text translated by Agnes Monod-Gayraud, this beautiful bonanza book will capture children's imaginations and is the perfect gift for food lovers of any age. -- Pam Norfolk * Lancaster Guardian *This large-format book is a feast for eyes and stomachs. Fabulously detailed maps, timelines, text and illustrations answer burning questions, such as where corn and wheat came from, how to make Vietnamese pancakes, what happens at a Moroccan feast and the fine art of fermenting fish. There are lots of recipes ... and the author-illustrators have delivered a bellyful of fascinating facts to inspire young gourmets and food scientists alike. * Absolutely Education *
£21.25
DK Publishing (Dorling Kindersley) Mitahara
£24.00
DK Albert Can Cook
Book SynopsisThe debut cookbook from @albert_cancook, one of the internet?s most captivating and creative culinary creators, featuring a unique self-standing format!?Albert, how did you come up with that idea?? I get this question a lot. As a content creator, my inspiration comes from so many places?movies, TV shows, cartoons, my hunger cravings… even the universe at large!The key to cooking your favorite, most craveable foods is learning a few simple techniques in the kitchen and then letting your imagination run wild. And, in my case, using as much cheese and bone marrow as possible.My first cookbook is inspired by what I consider the best of social media. I wanted a self-standing, horizontal format to mimic the ease of swiping through your FYP. And of course it?s packed with my most beloved viral recipes that have brought joy and flavor to countless tables and faces. (I mean, when they were scrolling through their feeds, of course.) For the first time, you?ll be able to get the recipes for my internet-famous creations like Mozzarella Donuts, Big Mac Burritos, Deadpool Pizza, and many more.My recipes are a fusion of out-of-the box flavor combinations, fast-food classics remixed, and dishes inspired by movies and TV shows that you won?t find anywhere else. The recipes that went viral did so for all sorts of reasons?some are deceptively simple, some are surprisingly complicated, and others are so amazing and delicious you just have to try them yourself!
£22.95
Ryland, Peters & Small Ltd The Wine Lovers Kitchen
Book SynopsisOver 70 recipes that showcase delicious ways of cooking with wine—the magic ingredient.Author Fiona Beckett is the Guardian''s wine writer. She is also a cookery writer and a contributing editor to Decanter and Fork magazines and a leading authority on food and wine matching. In this beautifully photographed book, featuring more than 70 delicious recipes, she expands on the idea that cooking with wine is an easy way to make meals special. Included is a detailed introduction to wine, plus a section covering ''10 Things You Need to Know About Cooking with Wine''. Each dish also includes a wine pairing to ensure every meal will be a perfect marriage of food and wine. Starting with Soups, Salads & Appetizers, there are recipes such as Warm Scallop Salad with Crispy Pancetta and Parsnip Crisps, Radicchio and Blue Cheese Salad. The next chapter, Pasta and Grains, includes Sticky Pork Mac’n’Cheese and Slow-cooked Ragu. Fish
£18.70
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
Human & Rousseau (Pty) Ltd Vleis
Book Synopsis
£20.90
