Cookery Books
Ten Speed Press State Bird Provisions: A Cookbook
Book SynopsisFinalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" categoryThe debut cookbook from one of the country''s most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
£26.40
Shambhala Publications Inc Mindful Eating on the Go: Practices for Eating
Book SynopsisIn a pocket-sized book, a Zen master, expanding on her 2009 book Mindful Eating, makes mindful eating even more accessible by providing simple exercises to be used anywhere and anytime a reconnection with eating as one of life?s great joys is needed. Original.
£10.79
Weldon Owen, Incorporated Weeknight Vegetarian: Simple Healthy Meals for
Book SynopsisFeaturing over 80 meatless mealtime options, Weeknight Vegetarian is a roadmap to quick, easy, and healthy vegetarian dinner ideas for all seasons. With a foundation of fresh produce, whole grains, vegetable-based protein, and healthy fats, author Ivy Manning transforms natural ingredients into tempting and accessible dishes that will have you eating well every night. Organized by season, chapters open with advice about the fresh ingredients and cooking methods best suited to the time of year. Clever tips throughout offer enticing ways to round out meatless meals, customize recipes to personal tastes, plan menus, and turn leftovers into new suppers later in the week.
£15.29
Sourcebooks, Inc Death on Bull Path
Book SynopsisThe end of summer in the Hamptons means crisp autumn air, cozy knit sweaters—and an unsolvable mystery?Antonia Bingham, chef and proprietor of the Windmill Inn, is looking forward to baking goodies for her customers and relaxing after a busy summer. But when a Labor Day visit by two slick Wall Streeters ends with their gruesome deaths in a summer rental house, Antonia gets pulled into the murder investigation!Soon she's wading through social media, the local nightclub scene, and other unfamiliar haunts of the young and glamorous, all while managing her inn and restaurant. And the timing couldn't be worse: Nick Darrow, Antonia's movie star crush, is back in town and ready for a commitment... while the arrival of Antonia's sinister ex-husband threatens to bring everything crashing down.In this installment of Carrie Doyle's cozy and delicious Hamptons Murder Mystery series, the high season may be over, but Antonia has never been busier: juggling work, recipes, love, and crime—and fighting for her own life!
£6.99
Nine Bean Rows Books Messy
Book SynopsisAoife McElwain is a messy cook, but she's managed to go from chaos to craic in the kitchen, and that's what her book, Messy, will help you do too, with simple recipes for chaotic cooks interspersed with musings on how to harness the joy of cooking.
£13.50
Murdoch Books Always Delicious LowFODMAP Kitchen
Book SynopsisBring back the joy of eating with these flavour-packed recipes for those who suffer from food allergies or intolerances - and even those who don't!
£17.00
Birlinn General The Scots Kitchen
Book SynopsisThe Scots Kitchen, first published in 1929, gives a delightful account of eating and drinking in Scotland throughout the ages, with definitive recipes for all the traditional national dishes. Cookery writer and broadcaster Catherine Brown describes the impact this pioneering book has had on the whole of Scottish cuisine.
£18.00
Profile Books Ltd Eat Up: Food, Appetite and Eating What You Want
Book SynopsisTOP TEN SUNDAY TIMES BESTSELLER Think about that first tickle of hunger in your stomach. A moment ago, you could have been thinking about anything, but now it's thickly buttered marmite toast, a frosty scoop of ice cream straight from the tub, some creamy, cheesy scrambled eggs or a fuzzy, perfectly-ripe peach. Eating is one of life's greatest pleasures. Food nourishes our bodies, helps us celebrate our successes (from a wedding cake to a post-night out kebab), cheers us up when we're down, introduces us to new cultures and - when we cook and eat together - connects us with the people we love. In Eat Up, Ruby Tandoh celebrates the fun and pleasure of food, taking a look at everything from gluttons and gourmets in the movies, to the symbolism of food and sex. She will arm you against the fad diets, food crazes and bad science that can make eating guilt-laden and expensive, drawing eating inspiration from influences as diverse as Moonlight, Rihanna and Gemma from TOWIE. Filled with straight-talking, sympathetic advice on everything from mental health to recipe ideas and shopping tips, this is a book that clears away the fog, to help you fall back in love with food.Trade ReviewI read it greedily. Thank you. -- Nigella LawsonEat Up! is brilliant. Thought-provoking, hunger-stoking and so very well written. Buy it. You won't regret it. -- Meera SodhaA wonderful read, whatever you eat. Loved this book for helping me rediscover joy in food when 'new year, new me' diet rhetoric was getting unbearable. -- Reni Eddo-LodgeIf you love food, complications and all, then Ruby's incisive manifesto - to enjoy food for what it is - is for you. * Thomasina Miers *Eat Up! is a joyous manifesto for flavour and sanity. It will give you more nourishment and wellness - not to mention waffles! - than any number of clean eating books. Tandoh takes in everything from Nepalese chicken dumplings to the science of taste; from blackberrying to the films of Alfred Hitchcock. Ruby Tandoh has written a genre-busting antidote to food-anxiety. You come away from it feeling braver and determined to eat with more freedom and gusto. I loved it. * Bee Wilson *I not only ate it up, I devoured it! A salutary reminder that food is about nourishment in all its senses - thank you Ruby for putting the pleasure back into eating. -- Helen Goh, co-author of Sweet (with Yotam Ottolenghi)Ruby Tandoh has written a hand grenade of a book. What I love most about Eat Up is all of the books that it isn't. It isn't a recipe collection full of soft-focus food pornography, the author lifting something glistening to her perfect lips, alone in an immaculate kitchen. It isn't a manual for how to save your soul by way of micronutrient-inflected mortification of the flesh. It is not a memoir of one young woman's emotional journey, served rare with a side of gawking and a comforting, sweet finish. Like Tandoh, it refuses to be anything but what it is: a strange, special, occasionally repetitive book that is somehow so much more than it was meant to be ... she takes graceful aim at the cult of wellness, front-loads the economics of food poverty and provides a recipe for a can of fizzy pop, cold from the fridge ... Eat Up is part-Delia Smith, part-Irvine Welsh. -- Laurie Penny * New Statesman *Ruby's writing in Eat Up! is moreish. Her third book is witty, thoughtful, epigrammatic, sometimes scholarly and always passionate ... Eat Up!'s mission is to replace our collective nervousness about food with guilt-free appreciation -- Andrew Billen * Times *Eat Up is really, really, really good -- Dolly Alderton * The High Low Podcast *Tandoh takes the reader on an optimistic, witty, inclusive ride through our relationship with food ... she is at her best when she is giddy with the joy of cooking ... a warm, reassuring book [and] a defiantly upbeat read -- Lisa Markwell * The i Paper *Tandoh has built up a body of food writing that is as incisive about the relationship between eating disorders and health culture as it is on the undervalued appeal of food memoirs -- Charlie Hiller * Food and Wine *A passionate, common-sense manifesto that celebrates food in all its guises, and debunks damaging ideas * Olive Magazine *Tandoh examines knotty issues with both gravity and humour, her enthusiasm for the pleasure of eating - sun-warmed Essex blackberries or a perfectly composed Burger King - running through each chapter like the lettering on a stick of seaside rock. Eat Up is a timely reminder that food is something to savour. * Observer *Ruby Tandoh's manifesto for ditching the guilt and putting the pleasure back into eating * Glamour *
£8.54
Octopus Publishing Group How to Photograph Food
Book SynopsisFood photography is a rapidly-growing genre, and whether you're a food blogger looking to take your presentation to the next level, or a professional photographer keen to expand into this lucrative market, this book has everything you need to make it all a piece of cake.Using the techniques she has developed through years of professional success, Beata Lubas will teach you how to anticipate your clients' needs, articulate your own style, and skillfully manufacture sumptuous shots that leap from the page. Learn how to tell food stories using light, colour and shape to evoke atmosphere. Discover methods for shaping natural light to produce magical images in any environment. Combine styling tricks and camera skills to create sensational compositions.With clear, concise and comprehensive instruction to suite every skill level, this book takes you through all the stages involved in creating incredible food photography. So much more than just a guide to photographing food, this is a must-read manual for every photographer working with natural light.
£22.10
Ebury Publishing Insects: An Edible Field Guide
Book SynopsisEver been tempted by the thought of trying juicy deep fried mealworms, proteinrich cricket flower, or swapping your Walkers for salt and vinegar flavoured grasshoppers? If so then you are not alone! Over 2 billion people regularly eat insects as part of their diet, and the world is home to around 1,900 edible insect species.For adventurous foodies and daring dieters comes the newest way to save the planet, eat more protein, and tickle taste buds. But this isn’t an insect cookbook. Instead it’s an informative field guide: exploring the origins of insect eating, offering tips on finding edible bugs and serving up a few delicious ideas of how to eat them once you’ve tracked them down! It includes a comprehensive list on edible insects and where to find them, how to prepare them, their versatile usage and nutritional value as well as a few recipes. A bug-eating checklist covering all known edible bugs so readers can mark off the ones they’ve eaten and seek out new delicacies concludes the book.This is a perfect introduction to the weird, wonderful, and adventurous side of entomophagy.
£11.69
Ebury Publishing The Spice Tree: Indian Cooking Made Beautifully
Book SynopsisAll the secrets to cook authentic family-style and takeaway favourite curries at home from Mowgli founder and curry evangelist Nisha Katona.'Nisha's book is brilliant - stunning recipes' -- Tom KerridgeBeautiful, tasty, delicious food that I could eat every day. - Simon RimmerNisha's food is good for the soul - bowls of comfort and platefuls of joy. Her recipes are simple and utterly delicious -- Lorraine Kelly'This is simply one of the best books on Indian food I've come across' -- ***** Reader review'By far the best cookery book I've ever bought' -- ***** Reader review'Every recipe has been a hit!' -- ***** Reader review***********************************************************************************************Mowgli founder and 'curry evangelist' Nisha Katona shares all the secrets from her Indian family kitchen, passed down through the generations, so you can cook your favourite curries at home.Introducing her concept of the 'spice tree' - a simple infographic formula to show you which spices and ingredients go best together - Nisha will demonstrate how to get that authentic curry flavour every time.Discover new and inventive recipes that showcase the perfect flavour pairings of the Indian kitchen, including:*Steamed Bengali Trout*Salmon and Cauliflower Curry*Mackerel with Nigella and Tomato*Goan Fish Curry*Butter Chicken*Quail Masala*Railway Goat Curry*Spiced Ginger Lamb Raan*Green Dahl with Rhubarb and Ginger*Puy Lentils with Cardamom and Garam Masala*Peanut and Potato PowaWith stunning photography, easy to follow recipes and accessible explanations of flavour pairings, this will change the way you approach Indian cuisine!Trade ReviewNisha's food is good for the soul - bowls of comfort and platefuls of joy. Her recipes are simple and utterly delicious. -- Lorraine KellyNisha’s book is brilliant - stunning recipes -- Tom Kerridge
£19.00
MX Publishing Memoirs from Mr's Hudson's Kitchen
Book SynopsisMrs. Hudson is possibly the most famous landlady in literature. Presiding over 221B Baker Street, she saw many clients, villains and Baker Street Irregulars during the tenancy of Sherlock Holmes and Dr. Watson. This series of columns, thoughts, recipes and memoirs are from a long-running column in the Sherlockian journal Canadian Holmes. In it the author, Wendy Heyman-Marsaw, puts herself in Mrs. Hudson’s shoes, up and down the 17 steps, and recounts not only the time and era but the food, dining and eating habits of Victorian England. With many illustrations from the Strand Magazine, readers will get a rare peek inside Victorian life.
£9.80
Ryland, Peters & Small Ltd Balli Balli
Book SynopsisEXCITINGKOREAN RECIPES for people with busy lives that want DELICIOUS MEALS IN A HURRY.
£22.49
Ryland, Peters & Small Ltd Tomatoes
Book SynopsisEXPLORE and DISCOVER more about this juicy vine fruit and learn how to enjoy it in all its glorious versatility.
£14.24
Ryland, Peters & Small Ltd Cheesecake
Book SynopsisDiscover your DREAM DESSERT in this collection of SCRUMPTIOUS recipes.
£14.44
Reaktion Books Mustard: A Global History
Book SynopsisWhether grainy or smooth, spicy or sweet, Dijon, American or English, mustard accompanies our food and flavours our life around the globe. It has been a source of pleasure, health and myth from ancient times to the present day, its tiny seed a symbol of faith and its pungent flavour a testimony to refined taste. In this delightful global history, Demet Güzey takes readers on a tour of the ubiquitous mustard, exploring its origins, its use in medicine and in the kitchen, its place in literature, language and religion, and its strong symbolism of sharpness, perseverance and strength. There are stories of mustard plasters used to treat melancholy, runners eating mustard to prevent cramps, and Christians spreading mustard seeds along pilgrimage trails. Packed with entertaining mustard facts, anecdotes and images, as well as a selection of historic and modern recipes, this surprising history of one of the world’s most loved condiments will appeal to food history aficionados.
£12.34
Y Lolfa Bwydo'r Teulu - Ryseitiau Iachus a Blasus i'r
Book Synopsis60 recipes for the whole family. If you are having trouble thinking of appealing, delicious and healthy meals, suitable for all ages including children, this is the perfect book for you. Each meal has been created and trialled by Nia Tudor, a mother of two small children.
£12.99
Octopus Publishing Group Bento Lunchbox
Book SynopsisA colourful, flavourful and plant-based guide to making delicious bento boxes for breakfast, lunch and dinner, by the founder of Shiso Delicious.
£17.00
Bradt Travel Guides Lille
Book SynopsisWINNER: Best Guidebook of the Year (British Guild of Travel Writers)New from Bradt is the thoroughly updated fifth edition of Lille, the award-winning and critically acclaimed guidebook to this exciting, ever-changing and easily accessible city in Hauts-de-France - the ultimate destination for a city break. Lille''s architecture blends the 16th-century cobbled streets typical of old Flanders and the imposing fortress and parks of Louis XIV''s France with converted former factories now serving as modern cultural venues. Here history refuses to stand still, and the city has not stopped finding new ways to celebrate its traditions, routinely toasting contemporary innovations. One of France''s leading centres for gastronomy, Lille constantly re-invents itself with ever more exciting places to eat - whether you share a sandwich with artists in a former post office building or seek out tomorrow''s Michelin-starred chefs - plus new places to explore, relax and stay. Being elected European Cap
£13.49
Pegasus Elliot Mackenzie Publishers Levantine Delights
£12.59
Atlantic Books Stuffed: A History of Good Food and Hard Times in
Book Synopsis'Delicious... Wonderful' Guardian'Fascinating... Full of incident and food for thought' Mail on Sunday'Delightful... Vogler offers up a feast of tales about popular British foods' Financial TimesA SUNDAY TIMES BOOK OF THE YEARA WATERSTONES BEST FOOD & DRINK BOOK OF 2023The fascinating history of the people, the ideas and the dishes that have fed - and starved - the nation, by the author of the Sunday Times bestselling Scoff.In times of plenty, we stuff ourselves. When the food runs out, we're stuffed too. How have people in the British Isles shared the riches from our fields, dairies, kitchens and seas, as well as those from around the world? And when the cupboard is bare, who steps up to the plate to feed the nation's hungry children, soldiers at war or families in crisis?Stuffed tells the stories of the food and drink at the centre of social upheavals from prehistory to the present: the medieval inns boosted by the plague; the Enclosures that finished off the celebratory roast goose; the Victorian chemist searching for unadulterated mustard; the post-war supermarkets luring customers with strawberries. Drawing on cookbooks, literature and social records, Pen Vogler reveals how these turning points have led to today's extremes of plenty and want: roast beef and food banks; allotment-fresh vegetables and ultra-processed fillers.It is a tale of feast and famine, and of the traditions, the ideas and the laws which have fed - or starved - the nation, but also of the yeasty magic of bread and ale, the thrill of sugary treats, the pies and puddings that punctuate the year, and why the British would give anything - even North America - for a nice cup of tea.Trade ReviewA fact-stuffed romp through our edible history... Impressively wide-ranging... [Vogler] relishes the moments where the past crashes up against the present. * The Times *A banquet of fascinating titbits, deep research and intellectual nourishment... Stuffed is dusted, metaphorically speaking, all over with icing sugar: a delicious and tempting thing. -- Rachel Cooke * Observer *Fascinating... A scholarly and imaginative book full of incident and food for thought * Mail on Sunday *Delightful... Vogler offers up a feast of tales about popular British foods, ranging from potatoes to kippers and ale. -- Gillian Tett * Financial Times *Delicious... [Vogler] is excellent, as in her 2020 book Scoff, at foraging among the sources to bring us wonderful stories of older food cultures. * Guardian *In this provocative history of British food, Pen Vogler goes back 400 years to lay the blame for our absurd modern eating habits. * Sunday Times *Engaging... Vogler shows how ongoing - and vital - the battle is to eat well... Deeply researched and great fun. It might make you think twice about what you eat, too. * Evening Standard *There is so much to enjoy in Stuffed... Vogler is a hands-on historian for whom the past is right there in the kitchen, the supermarket and the everyday ingredient. In Stuffed, her delight in the taste and craft of food-making, its stories and its skills is irresistibly palpable. * Literary Review *Vogler's book is divided into the histories of different foods - each telling of supply and demand falling into the right or wrong hands. The stories span pre-Enclosure times to the recent pandemic. They are deeply unsettling and anger-provoking, and it's a book that those who have influence over what we eat should read. -- Rose Prince * Spectator *Persuasive... This clever and informative account confirms that we are indeed what we eat, and that our history is a product of it too. * New Statesman *Eating and feeding are the central projects of all human societies and Stuffed reveals that they are the very best lenses through which to understand our shared history. This is an extraordinary book about food, health and power; meticulously scholarly and extremely funny; as important as it is entertaining. Crucially it slices through the contemporary and historical politics of state versus individual responsibility: eating well is our responsibility, but it is the responsibility of the state to ensure we have that ability. And the book furnishes some ability itself with a series of recipes so that you can dine like a 17th central nobleman or a medieval peasant and feel a little more connected to the story of why we eat what we eat. Shot through with wit and humanity Stuffed is an all-consuming read. -- Chris van Tulleken, author of Ultra-Processed PeopleThoughtful, thought-provoking and full of fascinating detail (and intriguing recipes), this is a timely reminder we should never take our food for granted. -- Felicity CloakePen Vogler's Stuffed may tackle the question of hunger, but it is a generous and irresistible feast of a book. Spanning more than one thousand years of history, and focussing on 26 staple foods, Stuffed details the complex forces that determine diet, making clearer than ever that what we feed ourselves, our families and our communities is socially and politically shaped, and it always has been. -- Polly RussellAn ambitious book, leaping merrily from the Neolithic to the modern day... A wry sense of humour keeps it light, widening the appeal beyond food-history devotees, and modernised recipes are cleverly used to illustrate Vogler's points... A fun read and an illuminating look at food inequality - and responsibility - in the past. -- Annie Gray * BBC History Magazine *This culinary history of Britain looks at the foods that sustained, nourished or delighted its inhabitants in times of plenty and hardship... Pen Vogler is warm, wise company throughout * History Revealed, 'Book of the Month' *Serves up a veritable smorgasbord of delicious tidbits as it charts the history of our island through the contents of its dinner plates * Buzz Magazine *This mouthwatering, kaleidoscopic history is infused with a light, informative tone and is convincingly argued... Meticulously researched, spiced with penetrating analysis and rich in colourful detail, Stuffed is a sparkling banquet. * Business Post *Informative, enraging and entertaining in equal measure * Choice Magazine *Packed with facts - fascinating, illuminating, sometimes funny and at times shocking - about the history of food and society... You'll be engrossed from the first page. * Delicious Magazine *Table of ContentsPart One: Before the Enclosures 1: Introduction 2: Beans Recipe:: Fried Beans 3: Worts 4: Bacon 5: Bread and Ale 6: Carp Part Two: The Enclosures and After 1: Introduction 2: Turnips Recipe: Beef Stew with Turnips 3: Goose 4: Herring 5: Potatoes and Jam 6: Cheese Part Three: Organization 1: Introduction 2: Salt Beef 3: Oatmeal Recipe: Havercakes 4: Christmas Pudding 5: Strawberries Part Four: Children and Families 1: Introduction 2: Sugar 3: Gruel 4: Yorkshire Pudding 5: Scotch Barley Broth and Rhubarb Tart Recipe: Barley Broth or Scotch Broth Part Five: Sharing 1: Introduction 2: Beef and Beer (No Fish) 3: Wine and Ale 4: Pumpkin Pie Recipe: Pumpkin Pie 5: Meat Pie and Woolton Pie Part Six: Crises 1: Introduction 2: Tea 3: Bread and Butter 4: Potatoes and Cornmeal Recipe: Cornbread 5: Mustard and Pickles
£18.70
Octopus Publishing Group Little Leon Fast Suppers
Book SynopsisWholesome, yummy.... joyously healthy. - Sunday TimesThe Leon motto is ''naturally fast food'', and this bite-sized collection is full of ideas for quick-to-table suppers. From Natasha''s Chicken Fajitas and Tom''s Red Pesto Surprise to the Perfect Pepper Steak, each tasty, healthy and fast recipe will take you less than 30 minutes to prepare. Quick desserts such as Henry''s Salted Caramel Bananas are also included.
£7.59
Orion Publishing Co Feed Your Family For £20...In A Hurry!:
Book SynopsisOver half a million people have learnt to meal plan, budget and cook for just £20 a week through Lorna Cooper's popular cookery blog and debut cookbook. And now she's back and ready to feed the nation on a budget, and in only 20 minutes! Feed Your Family for £20 a Week...In a Hurry! is the cookbook that every time- and cash-stretched parent needs in their kitchen. A busy mum of three, Lorna understands how difficult it is to keep the whole family fed on a budget, and to find the time to cook wholesome meals in amongst the pressures of everyday life. With Lorna's savvy shopping tips and clever shortcuts, you'll be amazed what you can make in under 20 minutes AND for under £20 a week. From Tuscan Chicken Pasta to Philly Cheese Steak and Peanut Butter Cookies, never has saving time AND money been so easy!
£15.29
Gwasg Carreg Gwalch Dewin Melys, Y - Richard Holt, Fy Stori, a
Book SynopsisRichard Holt has become a familiar face after opening his cafe at Melin Llynnon, Anglesey, and via the two S4C series - ''Anrhegion Melys Richard Holt'' and ''Yr Academi Felys''. In this volume he records his story, his upbringing on Anglesey, his work at some of London''s best restaurants and his return to his roots, and also presents a feast of outstanding, mouth-watering recipes.
£16.50
Rudolf Steiner Press Nutrition: A Holistic Approach
Book Synopsis
£12.30
Grub Street Publishing La Pâtisserie des Rêves
Book SynopsisLa Pâtisserie des Rêves (translating literally as The Patisserie of Dreams) is the name of the world famous French pastry shops; the brainchild of pastry chef Philippe Conticini and entrepreneur and hotelier Thierry Teyssier. With four shops already open in France, the first shop in London opened in March, bringing traditional French patisserie with a modern twist to the British capital. Their recipe book of the same name published in French in 2012 is published in English to coincide with this historic opening. The book contains over 70 recipes for their signature pastries, recipes include the traditional Saint Honoré (choux pastry, cream and caramel topping) and Paris-Brest (choux pastry with praline cream and praline sauce). Philippe Conticini has worked as a pastry chef for many years, including a stint at La Table d'Anvers restaurant in Paris. He and business partner Thierry Teyssier, who had already set up a theatre company, an events company and a similarly-named hotel company Maisons des Rêves launched the Pâtisserie des Rêves concept after deciding that they wanted a pastry shop that would recreate the excitement children feel about fresh cakes.
£21.25
HarperCollins Publishers Bee's Adventures in Cake Decorating: How to make
Book SynopsisThe brains behind Bee’s Bakery (‘London’s Top 5 biscuit bakeries’ – Evening Standard), Bee Berrie is an ex-microbiologist who swapped bacteria for baking in 2012. Bee’s second recipe book Bee’s Adventures in Cake Decorating, is a bold, fun, easy-to-follow cake deco compendium packed full of over 30 recipes. ‘This vibrant little book is bursting with wow factor inspiration – Vegetarian Living magazine, June 2017 The brains behind Bee’s Bakery (‘London’s Top 5 biscuit bakeries’ – Evening Standard), Bee Berrie is an ex-microbiologist who swapped bacteria for baking in 2012. Bee’s second recipe book Bee’s Adventures in Cake Decorating, is a bold, fun, easy-to-follow cake deco compendium packed full of over 30 recipes. Including recipes for brilliant cakes and frostings, from Bee’s favourite vegan banana cake, to her punchy Jamaica ginger cake, with countless options for creating gluten and dairy free variations on both cake recipes and frostings, including a fantastic vegan chocolate and avocado icing recipe that just has to be tried! Since launching in 2012, without any external funding or loans, Bee has built a thriving, resilient small business and now supplies clients including Selfridges, Topshop, ASOS, Harrods and Daylesford organic. Bee regularly speaks, teaches and demonstrates at conferences, meetings and trade shows – on specific baking subjects, on entrepreneurialism, second careers and lean start-ups. WC: 15,000
£11.69
Daunt Books Consider the Oyster
Book Synopsis
£9.49
HarperCollins Publishers Veggiestan: The ten-year anniversary edition
Book SynopsisVeggiestan, ‘the land of vegetables’ refers to the Middle Eastern region that merits such a name; a region that is bubbling, simmering and bursting with vegetarian traditions and recipes – much like this book. Sally Butcher runs the acclaimed Persian food store and restaurant Persepolis in Peckham, London. Her first book, Persia in Peckham, was published to critical acclaim and shortlisted for the 2008 Andrew Simon Award. It was selected by the Sunday Times as their cookery book of the year. Since then Sally has gone on to write Veggiestan, Snackistan, Salmagundi and Persepolis. Perhaps best known for Veggiestan, one of the first books to delve into cooking vegetarian Middle Eastern food, a topic that has only grown in popularity since 2011, much of it down to the visibility Ottolenghi has given the subject in recent years. *Please note that this anniversary edition is new format only – all content remains unchanged from the 2011 first edition.*Trade ReviewPraise for Veggiestan: ‘Had us salivating … Butcher writes like a dream, really know hers Middle Eastern foodstuffs and offers enticing recipes. An absolute must for the vegetarian on your gift list.’ -Delicious magazine ‘Ranges across a number of Middles Eastern cuisines with flair and a sense of humour that makes it as much of a pleasure to read as it is to cook from.’ -The Indy Best 10 Vegetarian Cookbooks Praise for Snackistan: ‘One can almost smell the bazar as one pores over the myriad recipes in this fascinating book.’ -The Good Book Guide Praise for Salmagundi: ‘We want to cook every single recipe in Salmagundi.’ – The Foodie Bugle ‘Peppered with history and quirky anecdotes, this is sure to be a bestseller.’ – Crumbs magazine
£22.10
Maple Publishers The Pink Lady
Book Synopsis
£22.50
Gwasg y Bwthyn Casa Haf
Book Synopsis
£19.00
America's Test Kitchen Meat Illustrated: A Foolproof Guide to
Book Synopsis
£30.75
America's Test Kitchen How Can It Be Gluten Free Cookbook Collection:
Book Synopsis
£30.75
America's Test Kitchen The Savory Baker: 150 Creative Recipes, from
Book Synopsis
£25.60
America's Test Kitchen The Complete Cooking for Two Cookbook 10th
Book Synopsis
£28.80
Insight Editions The Unofficial Animal Crossing Cookbook
Book Synopsis
£21.24
Insight Editions The Unofficial Stranger Things Cookbook
Book SynopsisEat your way out of the Upside Down with this cookbook inspired by the world of Stranger Things. From comfort food straight from Mrs. Wheeler’s table to fast food from the Starcourt Mall food court, this cookbook features all kinds of recipes that would fit right into both dimensions of 1980s Hawkins, Indiana. Open a portal to Hawkins, Indiana, with this totally rad cookbook inspired by food Mike, Lucas, Dustin, Max, Will, and Eleven would have eaten in 1980s Indiana. Like a ravenous Demogorgon, you can eat and drink your way out of the Upside Down from breakfast to happy hour, consuming hearty family dinners from the Wheeler's family kitchen or cheap eats made by Jim Hopper himself. Try Dr. Alexie’s Favorite Slushie and dig into creepy Upside Down twists on classic recipes like Demogorgonzola, Stranger Wings, Upside Down Burger, and more! With full-color photography and enough recipes to fuel your own Hellfire Club, this is the perfect cookbook for Stranger Things fans. 60+ RECIPES TO TAKE YOU FROM BREAKFAST TO HAPPY HOUR: This cookbook will make you want to spend a whole day with the Party—start with Eleven’s favorite waffle treats and wind down with a Cuba Libre or mocktail (your choice!) BACK TO THE 1980s: Dine on homemade comfort food, twists on Hopper’s favorite microwaveable meals, and classic food court eats
£18.70
Potter/Ten Speed/Harmony/Rodale Go-To Dinners: A Barefoot Contessa Cookbook
Book Synopsis
£22.10
Random House USA Inc Mastering Spice: Recipes and Techniques to
Book Synopsis
£25.50
Random House USA Inc Mastering Bread: The Art and Practice of Handmade
Book Synopsis
£22.95
Potter/Ten Speed/Harmony/Rodale The Vegan Week: Meal Prep Recipes to Feed Your
Book Synopsis
£18.70
Potter/Ten Speed/Harmony/Rodale Black Food: Stories, Art, and More than 75
Book Synopsis
£24.00
Potter/Ten Speed/Harmony/Rodale Diasporican: A Puerto Rican Cookbook
Book Synopsis
£22.95
Potter/Ten Speed/Harmony/Rodale Simple Pasta: Pasta Made Easy. Life Made Better.:
Book Synopsis
£20.40
Potter/Ten Speed/Harmony/Rodale Vegan Mob
Book Synopsis
£21.25
Nine Bean Rows Books The United Nations of Cookies
Book SynopsisCultures and cuisines have many differences, but one thing they all have in common is cookies. But there’s more to this book than just a sweet treat. The authors worked with refugees and immigrants who have made Ireland their home to collect and share their recipes, showing that food knows no borders.Trade Review"It is impossible to underestimate the impact that Jess Murphy of Galway's Kai and Eoin Cluskey of Bread 41 have had on contemporary Irish food. Yes, they are both commercial organisations, but commerce is actually beside the point: they don't exist just to make money. Consider this: in a world where every food person wants to write a book, Jess and Eoin have handed over the authorship of their first book, Cookies, to a multitude of diverse people from around the world, people who either by necessity or by choice live and work in Ireland. The names of Jess and Eoin are on the cover, but the content is curated from the work of many others, a collation of adorable recipes for cookies, culled from all over the globe which they have gathered and tested to create a glorious wealth of sweetness that you'll want to cook each and every version. In a time where selfishness threatens to drown our shared humanity, Jess and Eoin's act of selflessness - their generosity - falls from the heavens like mercy itself." - John and Sally McKenna, McKennas' GuidesTable of ContentsIntroduction; Afghani shortbread; Khatira Hassanpour; American monster cookies; Brazilian snack biscuits; British jammy dodgers; Canadian fat archies; Dutch lemon & fennel crinkle cookies; Finnish spoon cookies; Greek Easter cookies; Hong Kong-style egg roll cookies; Indian chilli & coriander biscuits; Japanese wasabi cream cookies; Lithuanian lazy cookies; Malaysian peanut butter cookies; Mexican piglet cookies; New Zealand Anzac biscuits; Norwegian jam thumbprint cookies; Palestinian date-filled cookies; Persian rice cookies; Polish rose jam cookies; Somalian biscuits; Ifrah Ahmed; Syrian sesame & pistachio cookies; The Al Jamous Family; Turkish coffee cookies; Venetian butter cookies; Venezuelan egg cookies; Yemeni festive cookies; Sara Althobhaney
£12.35
Insight Editions ScoobyDoo and the Attack of the Scooby Snacks An
Book Synopsis
£20.99
Special Interest Model Books Real Cider Making on a Small Scale
Book SynopsisCider is a quite delicious drink which has been known for thousands of years and which has enjoyed a fashionable makeover in recent years. This practical book by Michael Pooley and John Lomax, both cidermakers of national repute for more than 20 years, explores both modern and traditional approaches, and has been designed to enable the enthusiast using any type of apples to make real cider with skill and confidence. The book covers the history of cidermaking, techniques for preserving apple juice for drinking, washing and crushing the apples, pressing the pulp, fermentation, blending and storing, cider-based recipes, the making of perry from pears and also includes instructions and a set of superb scaled plans for building an inexpensive cider press using hardwood or good quality softwood.Table of ContentsA Word on Apples. Cidermaking History. Building the Press. An Autumn Day's Cidermaking. Right Mix of Apples. Washing and Preparing the Apples. Milling and Crushing the Apples. Pressing the Apple Pulp. Fermentation. Blending, Storing and Serving the Cider. Troubleshooting. A Pipkin of Drinks. A Dish of Recipes. Preserving Pure Apple Juice. Making Cider Vinegar. Making Perry. Malo-Lactic Fermentation. Using the Hydrometer. Pasteurisation and Stabilisation of Cider. A Note on Patulin. Cleaning and Sterilising Wooden Casks and Barrels. Useful Addresses.
£9.52
