Cookery Books

Book SynopsisHarness the power of CBD in your breakfasts, lunches, and dinners to help soothe anxiety and transform your overall health.

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Book SynopsisCool Kids Cook is an informative, fun and stylish first cookbook for the pre-teen market. Children from ages 7 to 14 are getting more and more interested in getting into the kitchen. Moreover, they want a cook book that looks quite cool and grown-up, has lots of interesting and fun facts about food background, but that doesn't include recipes for rice crispy cakes and doesn't patronise. This books aims to do just that – to empower kids to a point where they could put a great supper on the table (with a bit of help/guidance for the first few years) and then give them a few exotic dishes with which to show off. This is NOT 'children's food', but real, achievable dishes that teach children about how to eat healthily, shop cannily and learn the vital basic cooking skills to set them up for life. Alongside the classic recipes for muffins and a great birthday cake, you will also find nutritious ideas such as fish en papilotte, adventurous stir fries, vegetable slaws or homemade granola. 50 recipes will teach the basic skills and offer variations to build on those skills. With easy-to-follow step-by-step photography, a fun graphic style to the food facts and kitchen safety, plus loads of basic info on how to shop, plan and balance your diet, this is the book to get kids cooking properly for life.

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Book SynopsisTHE NO. 1 SUNDAY TIMES BESTSELLERThe brand-new cookbook that will make getting good food on the table easier than ever before . . . Jamie''s back to basics with over 120 simple, delicious, ONE pan recipesFEATURING RECIPES FROM THE HIT NEW CHANNEL 4 SHOW JAMIE''S ONE-PAN WONDERS''JAMIE''S EASIEST RECIPES EVER'' DAILY MAIL''Lovely straightforward ideas'' Daily Telegraph''Full of affordable one-pot dinners and desserts'' BBC Good Food''The nation''s favourite chef'' Sainsbury''s Magazine''Easy and delicious'' The Times_______In ONE, Jamie Oliver will guide you through over 120 recipes for tasty, fuss-free and satisfying dishes cooked in just one pan. What''s better: each recipe has just eight ingredients or fewer, meaning minimal prep (and washing up) and offering maximum convenience.Packed with budget-friendly dishes you can rustle up any time, ONE has everything from delicious work from home lunches to quick dinners the whole family will love; from meat-free options to meals that will get novice cooks started.With chapters including . . . Veggie Delights Celebrating Chicken Frying Pan Pasta Batch Cooking Puds & CakesSimple dishes like Juicy Tahini Chicken, Hassleback Aubergine Pie and Squodgy Croissant Loaf will soon become your firm new favourites.There are plenty more no-fuss, tasty recipes that make ONE sit alongside 5 Ingredients and 15-Minute Meals as your go-to kitchen companions._______''Hearty crowd-pleasers that will warm up the coldest day - without endless washing-up'' Mail Online''King of fuss-free flavour Jamie Oliver has worked his magic again. Sensational'' Prima''Jamie Oliver conjures easy, mouth-watering dishes from only a handful of ingredients'' Sunday Times''Packed with budget-friendly dishes you can rustle up any time . . . his most user-friendly cookbook'' Hello!''Jamie Oliver has produced so many books that play on simplicity . . . This, though, could be his biggest seller yet. It has the simplest premise. Like all Oliver''s books it''s empowering'' Diana Henry, Daily Telegraph''Fuss-free recipes'' Good Housekeeping''There is only one Jamie Oliver. Great to watch. Great to cook'' Delia Smith ''Cooking for all the family has been transformed by the master of healthy home cooking'' Woman & HomeTrade ReviewSimple, delicious recipes with minimal washing up * Daily Mail *Jamie Oliver brings a few simple ingredients together and makes them sing in his new book, full of affordable one-pot dinners and desserts * BBC Good Food *Easy and delicious * The Times *If you want good food made simply, look no further than the fuss-free recipes in Jamie Oliver's new book, One * Good Housekeeping *Easy and delicious dishes that save on the washing up * Best *The recipes look delicious * Good Housekeeping *There's an abundance of inspiration for meat eaters and vegetarians alike . . . with mouthwatering results * Daily Mirror *King of fuss-free flavour Jamie Oliver has worked his magic again. Sensational * Prima *Hearty crowd-pleasers that will warm up the coldest day - without endless washing-up * Mail Online *Packed with budget-friendly dishes you can rustle up any time . . . his most user-friendly cookbook * Hello! *Jamie Oliver has produced so many books that play on simplicity . . . This, though, could be his biggest seller yet. It has the simplest premise. Like all Oliver's books it's empowering. -- Diana Henry * Daily Telegraph *Delicious dishes * Great British Food *

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Book SynopsisIt's the return of the MOB! This time celebrating all things crispy, squidgy, cheesy, spicy, warming, sticky, nourishing... all the flavours, textures and feel of comfort pulled together in one book, 100 recipes.'This book is pure delicious joy....this feel-good collection, with delicious twists crammed into every recipe. Perfect for autumnal cooking and colder nights.' BBC Good FoodCOMFORT MOB is a celebration of hearty dishes from around the world that warm, soothe and fill us. Spending time in the kitchen recreating comfort is a way to indulge in dishes from the past and find new flavour and texture combinations that appeal to our senses.Featuring old-school bangers with a MOB Kitchen twist such as Roast Garlic Chicken Pie or Beef Brisket Lasagne, and modern dishes like Sriracha Crispy Tofu or Coca Cola Chicken Wings, COMFORT MOB encourages you to indulge every palate and craving in a fun, affordable and achievable way. If you're in a hurry but need a quick dose of comfort, recipes like the Grilled Halloumi and Peach Burger with Chipotle Mayo or Ben's Dad's Puttanesca will hit the spot in no time. For an extra dose of comfort, follow Mob's recipes for making your own pasta, focaccia and gnocchi to take your meal to the next level. Mob have also cooked up some cosy dessert recipes to finish - try Miso Sticky Toffee Pudding or extra-oozy Chocolate Jaffa Pool. COMFORT MOB is a nod to homeliness and cosy nights spent cooking with friends and family, recapturing the feeling of better, safer times with food that loves you back.Trade ReviewThis book is pure delicious joy....this feel-good collection, with delicious twists crammed into every recipe. Perfect for autumnal cooking and colder nights. * BBC Good Food Magazine *Unreserved deliciousness that ticks every single emotional box. -- Yotam Ottolenghi

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Book SynopsisA mouth-watering collection of dips, bites, salads and other small plates to share from the Mediterranean and Middle East, to enjoy as appetizers or light meals. Mezze features a mouth-watering collection of Mediterranean and Middle Eastern dips, bites, salads and other small plates to share, to enjoy as appetizers or light meals. At its simplest, mezze can be represented by a bowl of gleaming olives marinated in lemon juice and crushed coriander seeds, or a mixture of roasted nuts and seeds tossed in salt and dried thyme. At its most elaborate, it can be presented as an entire feast comprising a myriad of little colourful dishes, each the bearer of something savoury or sweet but always delicious. In this edition you’ll discover such exciting recipes as Orange and Date Salad with Chillies and Preserved Lemon; Hot Hummus with Pine Nuts and Chilli Butter; Baby Saffron Squid stuffed with Bulgur and Zahtar; and Stuffed Dates in Clementine Syrup – nothing beats the magic of mezze.

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Book SynopsisRaymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range ofachievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant. Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant; the book''s sixteen chapters include classics like watercress soup, chicory and Roquefort salad, cep ravioli, apricot cassoulet, chicken liver parfait, confit salmon, moules marnière, grilled dover sole, home cured ham, pot au feu, lambs liver persillade,roast wild duck, lamb cutlets, galette desTrade ReviewOur favourite Frenchman still sets the standards to which future generations of chefs aspire * Observer *Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs * Marco Pierre White *This book is a must * Daily Express *PRAISE FOR THE BBC TELEVISION SERIES:Blanc's kitchen skills are self-evident, but it's his style that is so compelling * Guardian *A culinary crusade to demystify the tricks of haute cuisine * Observer *Kitchen Secrets caters for both the inexperienced chef and gourmand, who are lacking knowledge ... You’ll find Raymond’s advice dotted among his gorgeous and varied dishes * Woman and Home *

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Book SynopsisImpress and excite family and friends with 50 bold ideas for beautifully presented sharers from MasterChef UK’s Theo Michaels, including cheese, charcuterie and beyond. In this exciting follow up to SHARE, Theo Michaels’ new book provides everything you could possibly need to delight a crowd with beautiful boards and platters. Designed for effortless entertaining, this book contains the perfect combination of how-to instructions, shopping lists and recipes to create sharers for unforgettable snacks, meals and social events. The cheese board is often the most anticipated delight of any festivity, and here the concept is taken to the next level, with recipes to suit all tastes and occasions. These beautiful boards are both aesthetically pleasing and easy to put together; picture an ‘Indian Thali Board’, with chutneys, curries and sundries on a banana leaf, or ‘Summer Garden’ treats of crudités, dips and edible flowers brightening up an outdoor get-together. Casually entertain in style with recipes from Movie Night Boards to Bagel Boards, plus classic boards for cheeses and ‘Wine Bites’. Chapters include Brunch Boards, Everyday Sharers, ‘Big Night In’ Boards, Globetrotting Boards, Seasonal Celebrations and Sweet Treats Boards. Whimsical, tasty and visually enticing, these stunning centrepieces will ensure that you are the life of any party!

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Book SynopsisA comprehensive guide to French and Swiss cheeses, from expert cheesemaker Claude Luisier.

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Book SynopsisThe ultimate cooking bible for students.Trade ReviewThere are some great recipes in The Ultimate Student Cookbook. If you've got a son or daughter (or grandson or granddaughter) heading off to university, this book is a must. It's got the basics, quick fixes and lots of tips to produce easy meals for not much money. * CHOICE MAGAZINE *Wise words are accompanied by notes on kitchen kit, culinary survival skills and store-cupboard stand-bys. * THE DAILY TELEGRAPH *It's a great book for those who are missing mum's cooking and want to recreate it, or any home cooks watching the pennies. * REVEAL MAGAZINE *There are some nice guides at the start of the book to help out with the basics, and this book is a must for any student, but also a great cookbook for anybody interested in cooking. * ANDY'S KITCHEN FOOD BLOG *The recipes are simple, comforting and quick to prepare, making them perfect for young adults who are self catering for the first time. * MUMSNET.COM *

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Book SynopsisThis comprehensive guide shows you how and provides 150 heart-warming classic recipes. The recipes are organized into chapters by styles of bread, and include different types from all around the world. Each has been tested and adapted for baking at home with your bread machine so that you can prepare all of your favorite breads with ease.

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Book SynopsisFounder of glutenfreeonashoestring.com and author of the Gluten-Free on a Shoestring cookbook series is back with more than 100 recipes devoted to bagels, buns, flatbreads, rolls, doughs, and more. If you''re eating gluten-free, you know the challenges of bread. But now, thanks to Nicole Hunn, you can have easy, budget-friendly, delicious recipes for all your favorites, from shaped breads to flatbreads, biscuits, scones, and muffins. You''ll learn to master lean crusty white bread, hearty whole-grain, fragrant cinnamon swirl, decadent cheese bread, not to mention a wild yeast starter you''ll use to make everything imaginable, including a real no-rye rye bread. And you won''t need a bread machine or any fancy supplies. Nicole covers all the essentials, including: recipes from a bread flour that makes it all work, all-purpose flour blends, a whole-grain blend, and a pastry flour; key techniques; the secrets to working ably with gluten-free dough; and even a whole section on troubleshooting. Gluten-Free on a Shoestring Bakes Bread tells you everything you need to know to make the artisan-style bread you''ve been missing--and at a fraction of the cost.Trade ReviewLiving Without, February/March 2014 "[Nicole is] a maven of gluten-free economy."

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Book Synopsis''fuss-free, flavourful dishes made for cosy nights with family and friends.'' Sainsbury''s Magazine''I want food to be approachable, fun, not too fussy and bursting with flavour. When you enjoy making food, everyone enjoys eating it.'' - Charlie BighamMore than 100 relaxed supper dishes to enjoy at home with family and friends created by the man behind the hugely popular premium food brand, Charlie Bigham''s.Supper with Charlie Bigham is a celebration of good-quality, fresh ingredients and how to use them to create delicious, fuss-free meals. The book contains more than 100 straightforward, easy-to-follow recipes, easy swaps to make the recipes work with what you have to hand, and ideas for scaling dishes up and down. Recipes range from standing-up starters to eat with a drink, to mains for two, four, six or many, to vegetable sides for sharing and simple puddings, giving plenty of options for flexitarian family food and en

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Book SynopsisJoin Llama, Guinea Pig and Parrot as Llama learns how to cook over 70 recipes, from a simple boiled egg to a roast chicken dinner. As well as pasta and rice dishes, plus lots of plant-based recipes, Llama learns to make salads, things on toast and curries. He finds out how to cook eggs, cheese, fish, meat and chicken and learns about core cookery techniques along the way. This first cookery course is packed with information about key ingredients, plus popular dishes from around the world. Ideal for anyone starting out in the kitchen, the step-by-step photography is simple to follow and instils confidence in beginner cooks, whether they are young or old. The hilarious cast of characters ensure that the reader has fun while learning essential life skills.

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Book Synopsis50 deliciously indulgent pudding recipes, from childhood favourites such as jam roly-poly and cornflake tart, to traditional British classics such as sticky toffee pudding and sherry trifle. In the latest book in this bestselling series, food historian and cook Regula Ysewijn brings together 50 deliciously indulgent pudding recipes, from childhood favourites such as jam roly-poly and cornflake tart, to traditional British classics such as sticky toffee pudding and sherry trifle. There are recipes sourced from National Trust properties, such as St George's pudding, made for Churchill at Chartwell, or Waddesdon Christmas pudding, served to the Rothchild family during WWII. Other sweet treats include possets, steamed puddings, syllabubs and blancmange, as well the delightfully named Wet Nelly, Bedfordshire Clanger, Apple Dappy, Whim Wham and, of course, Spotted Dick. The book also includes recipes for the perfect sauces and custard to accompany your crumbles and tarts, making this the perfect book for anyone with a sweet tooth.

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Book SynopsisExperience the magic of the Disney Parks right in your kitchen with these 100, easy and delicious recipes inspired by Walt Disney World!Stroll right down the middle of Main Street USA, journey from Adventureland to Infinity and Beyond at Pixar Pier, and explore every avenue in between to taste the flavors of the Disney Parks…all without leaving your kitchen. With The Unofficial Disney Parks Cookbook you can bring the magic of Disneyland and Walt Disney World snacks and treats right to your home. Recreate favorites like the classic Dole Whip and Mickey Pretzels to new favorites like blue milk from Star Wars land and Jack Jack’s Cookie Num Nums from Pixar Pier. These 100 recipes inspired by iconic yummies are perfect whether you are a forever Disney fan or just love a good snack. Now you can feel as if you shared a snack with Mickey himself right from the comfort of your own home!Trade Review“The perfect gift to give your Disney-loving foodie friends for the holidays.” —Elite Daily“Sure to satisfy anyone’s Disney park cravings … will make your family and friends’ dreams come true.” —Reader’s Digest“Obsessed!” —Us Weekly “The perfect gift this holiday season.” —Romper“Just as good as being there.” —Today.com“Better than a FastPass.” —BuzzFeed“Fantastic treats.” —Good Housekeeping“Will transport you directly into Disneyland.” —Insider“One of the best gift’s for Disney fans.” —The Hollywood Reporter"The perfect gift for any Disney-loving chefs in your life… gorgeous." —Variety"A dream come true for Disney lovers!" —Buzzfeed"This cookbook will transport you directly into Disneyland." —INSIDER

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Book Synopsis#1 NEW YORK TIMES BESTSELLER ? Martha Stewart celebrates her landmark 100th book with an intimate collection of 100 treasured recipes, along with stunning photos from her personal archives and the stories behind them. A must for anyone who has ever been inspired by the one and only Martha.Join Martha in the kitchen as she shares favorite recipes and invaluable tips. Learn how to cook her mother?s humble Potato Pierogi, her decadent Gougères, a comforting Apple Brioche Bread Pudding, and the famous Paella she makes for the luckiest friends who visit her in summer.You?ll find something to satisfy everyone?s taste, whether it?s a simple meal you make for yourself, a weeknight family dinner, or a special celebration, recipes range from breakfast & brunch to soups & salads, hors d''oeuvres, cocktails, dinner, and of course dessert.Like a scrapbook of Martha?s life in cookbook form, this is the ultimate collection for devotees as well as newer fans who want to become more confident in the kitchen and do what Martha does best: Start with the basics and elevate them. From timeless classics to contemporary delights,these recipes reflect storied moments from her legendary, trailblazing career.

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Book SynopsisBursting with Child's adventurous and humorous spirit,My Life in Francecaptures post-war Paris with wonderful vividness and charm.Trade Review'Child's exuberant, affectionate and boundlessly charming account... chronicles, in mouth-watering detail, the meals and the food markets that sparked her interest in French cooking, and her growing appreciation of all things French' New York Times'Luscious… The large-as-life presence of Julia Child looms on every page' Washington Times'Whether you have seen [Julie & Julia] or not, you must read this charming, eccentric memoir from Julia Child, a towering figure in the world of cookery' Independent on Sunday

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Book SynopsisThe essential guide to Japanese home cooking—the ingredients, techniques, and over 100 recipes—for seasoned cooks and beginners who are craving authentic Japanese flavors.Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.

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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

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Book SynopsisTHE TOP 10 SUNDAY TIMES BESTSELLER Shortlisted for the André Simon Food and Drink Book Awards for 2019 'A beautifully textured tour around the cheeseboard' Simon Garfield 'Full of flavour' Sunday Times 'A delightful and informative romp' Bee Wilson, Guardian 'His encounters with modern-day practitioners fizz with infectious delight' John Walsh, Sunday Times Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale. This is a cheesemonger's odyssey, a celebration of history, innovation and taste - and the book all cheese and history lovers will want to devour this Christmas.Trade ReviewA delightful and informative romp through centuries of British cheesemaking ... it would make a fine Christmas present, along with a wedge of Sparkenhoe red leicester' * Guardian *Palmer writes with pace and passion, and his encounters with modern-day practitioners fizz with infectious delight ... Full of flavour * Sunday Times *Part history, part travelogue and part tasting menu ... an utter delight, rousing, infectiously impassioned and inspiring * Stephanie Sy-Quia, The Spectator *We are taught in school that history is about kings and queens and posh people sitting on horses, but Ned Palmer teaches us that in fact, correctly understood, history is mainly about cheese. I hugely enjoyed his engaging, learned, funny, surprising book. Palmer wears his extraordinary range of knowledge lightly, but he is serious too. His book is history from below, from the perspective of daily life; it talks about the food and the life and the needs of unfamous people. A Cheesemonger's History of the British Isles is the best kind of social history, the kind you can eatA beautifully textured tour around the cheeseboard.A fabulous, fascinating Cheese Odyssey.Following the history of cheese from its neolithic beginnings right up to the modern day, Ned takes you on an entrancing journey through cheese and British history itself, meeting dozens of dedicated cheesemaker's along the way. Ned Palmer is a erudite, charming guide to all things cheese - and his book will make you want to eat nothing but cheese all day long.As an author of historical fiction, I was impressed by Ned's command of history but also delighted by his light, fluid and professional writing style - which was, in turn, funny, fascinating, and sometimes even profound. From Medieval monastic cheese-making to the horrors of the Milk Marketing Board, Ned charts a gripping and often mouth-watering course through the culture behind bacterial cultures. He has the true food-writer's gift of inspiring wild cravings in the reader. Reading late into the night, I constantly had to fight the urge to raid the cheese box in the fridge. Not always successfully. This book is a triumphant paean to the fine art of cheese-making, past and present, and a must-buy for anyone who appreciates good food - and good history. A truly cheese-mongous achievement!Palmer's writing is loquacious; it is as if he has leant across the counter to regale you with tales of when he was a 'younger monger'. His history is an utter delight, rousing, infectiously impassioned and inspiring of pride * Spectator *Palmer is both a cheesemonger and a cheese historian - encyclopedic, forensic and geekily obsessed with the stuff. He writes in a jolly patter: warm, wry and deliciously digressive. * Financial Times *Ripe with fascinating facts and anecdotes * Sunday Telegraph *The book is a treasure trove of amusing asides and anecdotes, such as the one about the 17th-century Welsh justice of the peace who assessed a defendant's guilt by his ability to swallow "enchanted" cheese. * The Times *One of the best cookery books to get you through lockdown... fab -- The Scotsman

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Book SynopsisNieves Barragán Mohacho is the renowned Spanish chef behind London's Michelin star restaurant Sabor. In her cookbook Sabor (meaning flavour in Spanish), the Basque-born chef shares the food that she likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family. The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots. 'These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish' Rick SteinTrade ReviewThese are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish. * Rick Stein *A vivid compendium of the dishes Barragan grew up eating * Rachel Cooke, Observer Food Monthly *Featuring some of her best dishes, Sabor is full of rustic flavours, hearty family favourites and light tapas. In other words, summer on a plate. * GQ *More than enough easily achievable plates to make your dinner table muy rico (delicious) * Waitrose Food *

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Book SynopsisRebecca Wilson is a mum, recipe developer, founder of the food channel @rebeccawilsonfood, and bestselling author. Sharing her easy, quick, fresh meal ideas, suitable for all the family, including babies reaching the weaning milestone, Rebecca wants to show that introducing solid foods can be fun, exciting, easy and delicious! Her first book What Mummy Makes (DK, 2020) became a chart and Sunday Times bestseller. It was shortlisted for Made For Mums Award 2021 and Wordery's Book of The Year 2020 and won a Highly Commended Award for Adult Non-fiction Book in the Marketing Society Awards 2020. www.rebeccawilson.com

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Book SynopsisLearn the building blocks of authentic Japanese home cooking with 85 satisfying, soulful, everyday recipes from the beloved BuzzFeed Tasty food personality “Rie’s marvelous recipes taught me new things about familiar ingredients, and reconnected me with the wonderful Japanese home cooking that I have always loved.”—Nobu Matsuhisa, chef and owner, Nobu Restaurant GroupMake It Japanese reflects Rie McClenny journey from her birthplace of Japan to the United States and how she learned to cook heartfelt recipes from scratch, often using only ingredients from her local supermarket. Throughout her culinary career, from home cook to star of BuzzFeed Tasty’s “Make It Fancy” video series, she has drawn inspiration from the nourishing food her mother cooked throughout her childhood and her extensive knowledge of Japanese cuisine and ingredients that she brought to life in an American kitchen.In her debut cookbook, Rie shares just how approachable Japanese home cooking can be, no matter where you are. She presents a collection of comforting, homestyle recipes that use just a handful of easy-to-find Japanese ingredients, such as soy sauce, mirin, and sake, and simple, essential cooking techniques, like making rice bowls (donburi), frying the perfect home-style tempura, and gently simmering vegetables and proteins to delicious effect.Each accompanied by bright, beautiful photography, these delectable recipes include:• Traditional dishes with a twist: Loaded Vegetable Miso Soup with kale and sweet potatoes, Roasted Cauliflower Goma-ae coated in toasted sesame dressing, umami-packed Easy Soy Sauce Ramen, and Mini Okonomiyaki pancakes• Can’t-miss classics: delectable pork Tonkatsu, ginger-spiked Chicken-Tofu Tsukune, and Oyako Don, rice bowls topped with tender chicken thighs and egg• Interactive, hands-on recipes for festive gatherings: Chicken Hot Pot with Ponzu perfect for a winter’s night, can’t stop Gyoza with Crispy Wings, and make-your-own hand rolls for a Temaki Party• And of course, dessert: the iconic Simple Strawberry Shortcake, irresistible Matcha Snacking Cake, and delightful Citrus Mochi DoughnutsWhether making dinner on a busy weeknight or hosting a multi-course banquet, Make It Japanese is the ideal resource and perfect introduction to the world of Japanese cuisine, ingredients, and cooking techniques.

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Book SynopsisA practical guide to finding and preparing food from hedgerows, parks, fields, woods, rivers and seashore. Aimed at the beginner, it also has a wealth of tips for the enthusiast, and, unlike other books on wild food, covers foraging in the urban environment as well as the countryside. The book shows the reader ''Where, How and When'' to find the best edible berries, leaves, flowers, mushrooms, seaweed, shellfish and snails, with clear and full instructions on what is safe to eat. Foraging covers the 100 wild foods that are good to eat, fun to find, easy to identify - and will make a healthy difference to your diet and your bank balance. The book is organised by environment so when taking a walk, gardening, or having a day out you know how to gather a hedgerow harvest, a field feast, a seaside salad. Each entry features one species, and fully explains its looks, exactly where in the habitat it will be found, when it is ripe to eat, its alternative names, its

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Book SynopsisTHE INSTANT NUMBER ONE SUNDAY TIMES BESTSELLERCake it easy! No.1 bestseller Jane Dunn has always made it her goal to share deliciously simple recipes that take the stress out of baking. With exclusive fan requests, shorter methods and easy-to-use sections covering recipes that are No bake, 30 minutes or Less, 5 Ingredients, Small batch, Crowd-pleasers and more, this is Jane's easiest book yet. Make a batch of zingy Lemon Meringue NYC Cookies, enjoy moreish Feta and Garlic Muffins warm from the oven, whip up some gooey Hazelnut Chocolate brownies, impress your friends with an easy show-stopping Bourbon Biscuit Cheesecake or feed your family with no-faff Frying Pan Pizzas. With air fryer and slow cooker notes and Jane's expert tips and tricks, this book is full of easy favourites that you'll come back to again and again. No.1 Sunday Times Bestseller August 2024

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Book SynopsisMaster the art of putting together the PERFECT MEZZE with thistempting collection of over 50 recipes.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisCombine your thirst for great British travel and good quality beer with this refreshing guide to 30 of Britain's best beer scenes.The British have always championed ale, and now a new generation are enthusiastically embracing beer, too. Like many of their fellow older beer fans, this new generation of aficionados loves to travel and rediscover home shores. Modern brewers are becoming increasingly creative in their offerings and a growing number of craft beer bars, brewery tap rooms, festivals and micropubs have sprung up in towns and cities across the country, embracing local produce and sustainability.Beer Breaks in Britain joins the dots between beer and travel, exploring the British beer scene and also suggesting what to do in between pints (halves and thirds). The book focusses on 30 destinations across the country, steering visitors to expert selections including breweries, tap rooms, pubs and bars, beer festivals and circuits, highlighting local brews and live tastings with knowledgeable locals. The book equips readers with everything they need to know to make the most of their visit to the destination delving into each area's history and culture, and natural and built attractions, as well as giving ideas about where to eat and stay; everything you'll need for a truly unforgettable trip.

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Book SynopsisThe book is targeted to aspiring bon vivants, modern metrosexuals, millennials, and hipsters eager to become the new gentleman. Content not only includes quick guides to great drinks, foods, and cigars, but also makes the case for why every real gentleman needs a great flask, a classic pen, and a watch that may not be “smart” but will make you look and feel like 007. Features short essays on each subject, with classic illustrations accompanying each, all in a handsome package that will evoke thoughts of a trusted old leather-bound book.Trade Review"Fortunately for the aspiring modern gent, we found this great book that fills in the blanks on your gentleman card. From spirits and wine and tools for your home bar to the more epicurean things like steak, oysters and what makes a proper charcuterie, think of this as a textbook for a life lived well . . . This is a comprehensive culture upgrade every man can benefit from." —Spy.com "This book is packed full of important beverage info that will help you wow your friends at the next social gathering.” —CraftBeerReview "Master the basics first, with help from veteran drinks writer John McCarthy, who crafts short, digestible essays on everything from building your home bar to mastering the classic cocktails (along with a few non-boozy but certainly useful tidbits on oysters, hot sauces, cigars, watches and more)." —InsideHook

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Book SynopsisA stunning, authentic and evocative cookbook on the food of Beirut the heart of Lebanon. Beirut, the capital of Lebanon, is an exhilarating, chaotic city with a tumultuous past yet a thriving, vibrant foodie reputation. Perfectly poised between the Middle East and the Mediterranean, Lebanese cuisine is hugely popular famed for its varied and flavourful regional dishes that emphasize whole grains, fresh fruits, vegetables and seafood. Beirut's ever-changing, often turbulent, heritage means that its food has evolved an exciting character of its own. In this book, Hisham Assaad shows you the best the city has to offer, with accessible, delicious recipes, ranging from the classics to more modern fare. He tells the story of a city with energy and diversity, of multiple cultures and traditions, with ever-popular street food, a thriving restaurant and café scene, and traditional family favourites handed down through generations. Learn to create lavish breakfast spreads, traditional Sunday feasts, fresh and vibrant salads, easy and nutritious suppers, or even a delectable afternoon tea with tempting, perfumed sweets and delicacies. With stunning food and travel photography, this book will transport you to the cultural melting pot that is Beirut a city that excels at mouth-watering food.

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Book SynopsisKinfolk magazine-launched to great acclaim and instant buzz in 2011-is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there's The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks-artisans, bloggers, chefs, writers, bakers, crafters-has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.Trade Review“Unfussy menus . . . . A testament to slowing down to enjoy a good meal along with good company.” —Celebrated Living“Unfussy menus . . . . A testament to slowing down to enjoy a good meal along with good company.” —Celebrated Living

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Book SynopsisEveryone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his bestselling real storyHumble Pie tells the full story of how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today. Gordon talks frankly about:his tough childhood: his father's alcoholism and violence and the effects on his relationships with his mother and siblings,his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later,his brother's heroin addiction.Gordon's early career: learning his trade in Paris and London; how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred Trade Review‘Gordon Ramsay’s Humble Pie – so exuberantly angry boastful, cliche-ridden, expletive-laden and touchingly sincere that I can’t believe that a single sentence has been written by anyone but the failed footballer, great cook, telly star and businessman himself. He’s the genuine bollocks, as he’s so fond of saying, and this is the tale of his personal class struggle.’ – The Observer 'Inspirational stuff.' Heat ‘I cannot recommend strongly enough that every BII member reads it. It's so refreshing and energising – and oddly the fact that every fifth word begins with 'F' adds to its charm, its passion and its delight…The book is an inspiration. Anybody running any kind of business will benefit from reading this.’ BII Business magazine

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Book SynopsisSam Cooper trained as a professional chef but has since left the kitchens for the garden, now working full-time with Huw Richards as a co-director for Regenerative Media. Since then, his fascination with seasonal and homegrown produce has grown along with his Instagram following. @chef.sam.black has amassed 583K followers he posts delicious ferment recipes using homegrown produce. Sam wrote the In the Kitchen chapter of The Self-Sufficiency Garden (March 2024) and published his first book The Nature of Food in 2022. He is also a photographer and illustrator.

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Book SynopsisWINNER OF THE FORTNUM & MASON DEBUT FOOD BOOK AWARD 2021WINNER OF 2021 LAKELAND BOOK OF THE YEARExtraordinary. Vivid, irreverent, heartbreaking.' NIGEL SLATERSo funny and so delicious. I could eat it.' DAWN O'PORTERDelicious.' THE OBSERVERFrom an early age, Grace Dent was hungry. As a little girl growing up in Currock, Carlisle, she yearned to be something bigger, to go somewhere better.Hungrytraces her story from growing up eating beige food to becoming one of Britain's best-loved food writers. It's also everyone's story from cheese and pineapple hedgehogs and treats with your nan, to the exquisite joy of a chip butty covered in vinegar and too much salt in the school canteen on a grey day. And the Cadbury's Fruit & Nut from a hospital vending machine that tells a loved one you really care.Grace's snapshot of how we have lived, laughed and eaten over the past 40 years reveals the central role food plays in either bringing us together or driving us apart from toasting a large glass oTrade Review‘Extraordinary. Vivid, irreverent, heartbreaking.’ NIGEL SLATER ‘So funny and so delicious. I could eat it.’ DAWN O’PORTER ‘… absolutely loved it. Add to your reading list now!’ NIGELLA LAWSON ‘I stayed awake LATE to finish and honest-to-god it’s WONDERFUL! Deliciously honest about ambition, family secrets, loneliness, success, it’s all here! It’s a HUGELY engaging and satisfying read.’ MARIAN KEYES ‘Charming, readable and resonating … this is British comfort food in book form’ STYLIST ‘A moving account of family and ambition’ VOGUE ‘Full of audacious, vodka-dry humour, Hungry is also tender and touching, she writes about her father’s dementia with heartbreaking honesty.’ RED ‘Funny and poignant account of life with her father and how it shaped her relationship with food…Dent is a fine comic writer, but she is also superb on grief and the small moments of connection that offer a way through.' THE OBSERVER ‘Tender and witty, the book is both a love letter to George, whose eventual decline from dementia she recounts, and the food that brought them together.’ THE GUARDIAN

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Book SynopsisFrom the writers behind the extraordinary Knowledge to Forage comes an incredible guide to the great outdoors . . .Welcome to the world of foraging.In this amazing book, we''ll tell you all about how you can become an expert in foraging - which is a way to find incredible food, medicines and even soaps in the natural world around you.After reading this book, you''ll be able to:- Find the best berries and plants for making yummy foods- Learn about the incredible stories hidden in the flowers and plants and trees you see every day (and some you might never have spotted).- Impress your friends with your incredible knowledge of the natural world - and help them protect it!With handy tips and colourful illustrations, Family Foraging is a comprehensive guide to nature and foraging, which will allow children to explore the great outdoors with friends and families.*Includes a full and compr

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