Cookery Books

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Book SynopsisWINNER OF THE OBSERVER FOOD MONTHLY BEST NEW COOKBOOK AWARD THE SUNDAY TIMES BESTSELLING COOKBOOK The Daily Mail Best Cookbooks of the Year 2022 The Independent 10 Best Cookbooks of 2022 Delicious Magazine Best cook books of 2022 ____________________________ No fads, no frills, just 120 vegan recipes that have stood the test of time from award-winning food writer Georgina Hayden, currently appearing on Channel 4's The Great Cookbook Challenge Nistisima means fasting food – food eaten during Lent and other times of fasting observed by those of Orthodox faith. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan. In this book, Georgina draws on the history and culture around nistisimo cooking in the Mediterranean, Middle East and Eastern Europe to share the simple, nutritious and flavour-packed recipes at the heart of the practice, including: · Salatet malfouf cabbage slaw · Briam ('Greek ratatouille') · Pumpkin, raisin and harissa pie · Kibbet el raheb, 'monks' soup' · Jewelled lentil moutzentra · Rizogalo rose rice pudding with roasted strawberries · Moustokouloura spiced grape, honey and chocolate biscuits Whether you're vegan, vegetarian, or simply want to eat more plant-based food, Nistisima offers you tried and tested recipes that celebrate the very best of this tradition – all bursting with flavour and all surprisingly vegan. _____________________________ 'Mouthwatering recipes and beautiful storytelling – I want a seat at Georgie’s table.' JAMIE OLIVERTrade ReviewMouthwatering recipes and beautiful storytelling – I want a seat at Georgie’s table * Jamie Oliver *This book is the sunny window that everyone needs: open it to flood your kitchen with Mediterranean sun, delicious food and great stories. Georgina takes these ancient traditions and fits them to our modern kitchens with impeccable style and flare; surely lent has never tasted so good * Itamar Srulovic, Honey & Co *There’s so much to love and to learn in Georgina’s glorious Nistisima. It’s really worth fasting to eat like this * Claudia Roden *The only proper response to Georgina Hayden’s new book, Nistisima, is greedy delight, as far as I’m concerned * Nigella Lawson *‘Georgina has collected bakes, sides, suppers and puds (all plant-based) laced with layers of flavour and dollops of love. You’ll find old chums like tabbouleh and meet new friends such as Serbian ajvar (a roasted red pepper relish) and “astonishingly tasty” briam (Greek roasted veg)’ * Delicious Magazine *‘Once in a while, a new cookbook makes you think “Genius!” This is one of those – a collection of mainly vegan recipes from countries where abstaining from meat for religious or cultural reasons is the norm… Carefully researched and lovingly written, and the recipes are excellent’ * The Independent *

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Book Synopsis‘Everyday cooking is about sharing your love of food with family and friends. With this book I hope that you will feel encouraged to create new favourites, making everyday meals into something extra-special.’ Add a little Mary magic to your cooking with 120 brand-new recipes from the inspiring new BBC series. Delicious family suppers, tempting food for sharing and plenty of sweet treats, all made with everyday ingredients and a clever twist.Table of Contents 1: Introduction 2: Food for Sharing 3: First Courses and Light Lunches 4: Beef, Pork, Lamb and Game 5: Poultry 6: Fish 7: Vegetarian 8: Sides and Salads 9: Puddings and Desserts 10: Teatime

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Book SynopsisAuthentic modern Middle Eastern home cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family traditionTrade ReviewWinner of the 2018 Guild of Food Writers First Book Award and nominee for the 2018 James Beard Foundation Best International Cookbook Featured in the Guardian, The New York Times and The Financial Times 'Reading and cooking from this essential book - a thoughtful collection of great recipes, historical and cultural insights, and beautiful photographs - will move you closer to understanding this complex, fascinating part of the world.' - Anthony Bourdain 'A beautiful celebration of Palestinian home cooking and an important contribution to the conservation of Palestine's culinary heritage.' - Yasmin Khan, author of Saffron Tales 'An ode to Reem's culinary heritage and family, covering the cornerstones of home cooking, street food, and celebrations... [ The Palestinian Cookbook ] also spotlights less familiar recipes [and] you don't need to have a Palestinian grandma to pull them off.' - Saveur Online 'Brings Middle-Eastern food alive for the home cook... Packed with wholesome cooking adapted to modern tastes. Tantalising photography is broken up with scenes of Palestinian life in a tapestry of the local customs, context and anecdotes.' - Waitrose Food Magazine

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Book Synopsis''A muscular celebration of Ukraine''s culinary heritage, it is most certainly a political ''statement in itself, but The Authentic Ukrainian Kitchen is also, and most emphatically, a rich repository of deliciousness'' -Nigella LawsonCelebrate Ukraine''s independent spirit in this cookbook sharing the nation''s unique traditions and culture in 100 recipes crafted by Ukraine''s most prominent chef. Now, more than ever, Ukrainian cuisine and culture deserve to be known around the world. In The Authentic Ukrainian Kitchen, Ievgen Klopotenko shares the true food of Ukraine - the way it is really cooked today - with modern recipes for familiar and forgotten dishes.Klopotenko is Ukraine''s most internationally celebrated chef. A top restaurateur in Kyiv, winner of Ukraine''s MasterChef, and an activist promoting Ukrainian food around the world, he has also worked with First Lady Olena Zelenska to revamp the country''s school lunch

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Book SynopsisSimple things made well.

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Book SynopsisOver 100 recipes for the best-loved dishes and a masterclass in Italian cooking from a hugely experienced teacher. Expert step-by-step instructions to achieve perfect results every time you cook. Choose from antipasti, pasta, gnocchi & polenta, pizza & bread, plus salads, vegetables, meat, and sweet things.With good ingredients, a little basic cooking knowledge and a big warm cook''s heart, you will be ready to cook the best Italian food. Italian cooking techniques are simple, because good natural ingredients need nothing much done to them to create great food. Beginning with the basic principles and moving on to more sophisticated recipes, the masterclasses included cover everyday foods as well as more ambitious dishes. In addition, mini step-by-steps offer professional tips on preparing key Italian ingredeints, guaranteeing perfect results every time you cook. Choose from Antipasti such as Fresh Tuna Carpaccio and Traditional Peasant Tomato and Garlic Bruschetta, or Soups like La Ribollita or Chestnut and Pancetta Soup, through to meaty offerings such as Meatballs with Porcini Mushrooms and Pecorino and Grilled sausages with Tomato and Sage Bean Stew. Italian Chocolate Truffles and Zabaglione, to name just a few, finish off this wonderful collection of authentic Italian recipes.

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Book SynopsisNEW YORK TIMES BESTSELLER • Featuring sixty delicious recipes from across the world of Critical Role, every Critter will find something to whet their appetites in this official cookbook. Join a party of culinary adventurers in search of the fabulous flavors and delightful delicacies that make Exandria so exquisite. Here, they present their bounty: sixty dishes collected from each continent!  Start in Tal’Dorei, where you can nab a trio of pastries from the Slayer’s Cake, a staple of Whitestone’s patisserie scene. Journey next to the birthplace of civilization, Issylra, and devour some absolutely divine Highsummer Honey Polenta. Travel to Marquet and explore Jrusar’s Core Spire while enjoying some street meat. And finally, end in Wildemount, where you can unwind with a famous Ruby of the Sea Cocktail. The recipes from these diverse dives are accompanied by the histories of each land—and s

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Book SynopsisFounded in 1982 by Mr Peng, Hunan is a legendary London restaurant which attracts customers from all over the world.At Hunan, diners don’t choose – they simply say what they don’t eat and how spicy they like their food. Mr Peng then does the rest, serving up small portions with the emphasis on sharing many courses. The orders are hand-written and are sent down to the kitchen by a chute and the food travels up in a dumb waiter. Mr Peng is a firm believer in simplicity.Hunan is a landmark book that captures the essence of a unique menu from a unique character. Among the 70 must-have recipes are Mr Peng’s ‘absurdly delicious’ prawn dumplings, lettuce wraps filled with diced chicken, ‘which you just pop into your mouth and scrunch’ and mouth-melting double-cooked pork. As Mr Peng says: 'I often say to people I've only just met: I'm a very strange person. And then I have to explain: food is my life. Despite being close to 70 I'm still in the kitchen at Hunan, on the floor almost every day doing prep, working the wok and talking to guests, most of whom have been regulars for years. The food is the only thing which has changed, and which changes almost daily. It is really about bringing out the most in the ingredients. Subtle blends of chilli and Sichuan peppercorns push enormous pearly scallops to the edge while the gentle salty miso cuts through the tenderest slivers of corn-fed chicken. It is possible because the ingredients I use are fresh and of faultless quality.Trade ReviewThe best Chinese restaurant in London.Hunan isn't your typical Chinese restaurant. * Zagat 2013 *One of the top 100 restaurants in the UK (40) * Sunday Times 2012 *Out of this world,’ said my friend of fine beans encrusted with garlic and sea salt. ‘The brilliance is how they’ve been fried quickly to seal in the sweetness. Absurdly delicious for a humble bean. * Matthew Norman ES *Forget the menu, leave it to the boss’, when you visit this ‘unprepossessing’ Pimlico stalwart – simply the best Chinese in town; Mr Peng ensures ‘there’s never a dull moment’, and the ‘wonderful food’ – a ‘superb feast’ of ‘exciting, unexpected and eye-opening’ dishes – ‘just keeps coming. * Harden’s *Mr Peng is to Hunan what Andrea Riva is to Riva - a consummate restaurateur. He is the maestro of a chaotic medley of food, conjuring the most fabulous titbits out of a basement kitchen. * Evening Standard: The Fantastic Mr Peng *

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Book SynopsisDr Stuart Farrimond, TV presenter, food scientist and author of the DK bestseller The Science of Cooking (2017), makes regular appearances on popular science TV and radio shows, such as 'Inside the Factory' and 'The Truth About ...', and at public events. His writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. A keen blogger, Stuart is also the founder and editor of the online lifestyle-science magazine Guru, which is supported by the Wellcome Trust - the world's largest medical research charity.

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Book SynopsisJAMES BEARD AWARD NOMINEE • 150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle“Ali has pulled off the near-impossible with a collection of delicious, doable, recipes that don’t just tell you how to make a specific dish, but how to expand your way of thinking.”—Sohla El-Waylly, chef and all-around awesome personONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply RecipesONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Food & Wine, Salon, Saveur, Mother Jones, Delish, EpicuriousWith minimal ingredients and maximum joy in mind, Ali Slagle's no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients

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Book SynopsisYour favourite coffee shop in the comfort of your own home - a beautiful and approachable guide to making your own barista-style drinks.You''re spending a fortune at coffee shops every week, but can you recreate the perfect flat white at home? The answer is yes, and with a little guidance and TLC from The Home Barista, now you can take your coffee to the next level without breaking either the bank or a sweat.From chalkboards to coffee bar styling, caffeine breaks are getting an upgrade! Coffee is big business around the world and with #cafecore (turning your home into a personalised coffee haven) exploding in 2024 and coffee books flying off the shelves, it''s time for us to get in on the action.Coffee made accessible: Debunks the complicated work of DIY barista-style coffee.Inspiring images: Stunning bespoke photography and design make a delicious package.Serving tips: Includes recipes and tips on how to make your coffee look and taste great.Expert author: Learn how to do it from the best in the business!Invest your coffee budget: Use what you save to take your coffee addiction to the next level.Set the tone: Set up your home with the ultimate DIY coffee station.

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Book SynopsisDon't get a takeaway, make your own!From hugely popular online recipe creator Emma Chung @iam.chungry comes this must-have cookbook for anyone who loves to eat Chinese food. Brought up in Hong Kong and Shanghai, Emma knows the very best meals to cook and eat and, with these recipes, she shows you just how simple it is to whip up your own Sweet and Sour Pork, Crispy Chilli Beef or Mapo Tofu . . . it's easier than you might think!From weeknight winners and takeaway-style favourites to delightful dumplings and top-notch noodles this cookbook is packed with easy-to-follow recipes, many of which include veggie and/or vegan alternatives as well as useful air-fryer options. So, no matter how confident you are in the kitchen, if you enjoy eating Chinese food, discover how easy it is to make old and new favourites including:Crispy Pork Chop with Soup NoodlesBang Bang PrawnsLemon ChickenChicken with Ginger and Spring Onion SauceCantonese-style Aubergine

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Book SynopsisThe Pig is a collection of restaurants with rooms in Hampshire, Devon, Dorset and Somerset - and soon in Kent, West Sussex and Cornwall. Now, everyone can enjoy The Pig from the comfort of their own homes. Among the pages of The Pig you will find an idiosyncratic, seasonal approach to the good life, with delicious recipes, how-to guides, tips, tricks and stories.Inside the pages of The Pig you will find: Classic recipes from Nan's rice pudding to proper fish pie, porchetta, gammon with parsley sauce, devilish devilled kidneys on toast, a right old eton mess and even a pink blancmange bunny.The Pig's Guide to Pigs from identifying different breeds and selecting the best cuts of meat to making your own sausages, crackling and charcuterie. How to pickle, forage and identify edible flowers and suggestions on how to bring the weird and wonderful vegetables, fruits and salads from the garden into the kitchen. Noble wine, simple food from classic cocktails to modern twists and all the best accompaniments. Interior design recreating the comfort and elegance of The Pig at home.Setting the scene, The Pigs top tips on hosting your own festivals, summer feasts and winter gatherings, including creating the perfect playlist to the best recipes to cook outdoors. Praise for the book:'For us at home, the cookbook provides the perfect inspiration.' The Telegraph Magazine Praise for The Pig Hotels:Rick Stein: 'Dinner, bed and breakfast at The Pig, any Pig, is a comforting thought of some lovely flavoured pork, a British abundance of vegetables and some fabulous red wine.' The Sunday Times: 'There isn't a trace of cynicism here - just enthusiasm, craft and people who love what they do, creating a place you really, really don't want to leave.' The Financial Times 'Some inherited memory of a weekend with grandparents I never had... a little bohemian, and unbelievably good at cooking.' Tom Parker Bowles: 'The Pig revolutionised the country house hotel, creating a true home away from home. No pomp or pretence, just beautiful rooms and magnificent food with produce from their own kitchen gardens. Where The Pig goes, the others follow.'

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Book SynopsisGuild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2021)Everyone loves pizza, right? Saver of parties, empty fridges and hangovers the world over – pizza has come to the rescue of the human race more times than is worth counting. So, if you can’t imagine your world without dough, cheese and tomato, then this is the book for you. All things pizza are here – from its history and family tree, to world famous pizzerias and even an exploration into the pizza variants we love to hate (hamburger crust pizza anyone?). The Pizza Pilgrims, Thom and James Elliot, have spent years researching the best pizza that the world has to offer, all while running their own legendary pizza joints across the UK. Alongside pizza maps of their favourite global pizza cities (so you can conduct your very own pizza pilgrimage) the book is also packed with over 30 recipes to make sure you finally delete your local takeaway from speed dial #1. From an NY slice, to true Neapolitan pizza made in a frying pan, Pizza offers classic and new creations, including guest chefs' collabs, and the Pilgrims' very own Nutella pizza ring! Oven fresh and packed with interviews, pizza facts, movie scenes, world records and even pizza tattoos, Pizza is illustrated with all manner of pie-based fun and written with a hearty dose of humour. The perfect companion for the pizza lover in your life. Fact. Trade ReviewAny fan of pizza will devour this exploration of history, recipes, stories, people and places, inspired by their search of the ultimate slice. * Eat-Drink-Sleep *

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Book SynopsisA delicious literary anthology all about food. With extracts from over 200 authors, it embraces fiction, non-fiction, poetry, and even a smattering of recipes, with one piquant extract for every night of the year.This absorbing book is a literary feast for every food lover. Within these pages, you'll discover a wealth of foodie extracts from around the world and throughout the centuries, from Christmas feasts in Tudor times to Nigella Lawson on how much cheese to buy for a dinner party. In addition to renowned food writers such as Elizabeth David, Madhur Jaffrey and Anthony Bourdain, it includes literary greats like Charles Dickens, F. Scott Fitzgerald and Maya Angelou, and some intriguing curiosities such as the surreal recipes in 1932’s Futurist Cookbook. And, of course, Mrs Beeton makes an appearance. Also on the menu are:• Tantalizing gingerbread in Jane Austen's Emma.• The joys of Caribbean cooking in Sam Selvon’s The Housing Lark.• Ingenious wartime solutions in MFK Fisher's How to Cook a Wolf and much, much more.Keep this delectable book by your bedside and savour a whole world of delicious food writing every night of the year – and it also makes the perfect gift for the foodie in your life!Trade Review‘Delicious’ Red‘An abundance of beautiful, witty, fun, and eloquent writing ensures the Bedside Companion for Food Lovers is a deliciously wonderful anthology.’ Love Reading‘I adore these anthologies from Batsford’ YouTube Miranda Mills

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Book Synopsis'We come for the glitter, but instead we get the grit, in stories told with insight, tenderness and joy.' - Russell T DaviesWith a foreword by Steph McGovern'I never thought I'd write a memoir. I never thought I'd do a lot of the things I have done in my thirty-four years, but life has a wonderful way of surprising us.'Well-known as the winner of the third series of The Great British Bake Off and runner up of Strictly Come Dancing with his same-sex dance partner Johannes Radebe, John Whaite's personal story is a complicated narrative of contradictions, highs and lows, told with tenderness, joy, insight and wit, but also unflinching honesty. A shy little boy from rural Lancashire, who was scared to sleep alone and danced a little 'too gay' at family weddings, he was also an unruly teen who shaved a checkerboard pattern into his hair and refused to conform. From childhood his life has revolved around food - his parents owned a fish and chip shop where John worked in the back peeling potatoes - but for long periods he has been haunted by bulimia and body dysmorphia and not a day goes by when he doesn't worry about what or how much he eats. He achieved TV fame but then seemingly wilfully chose to self-destruct, before finding the strength to pull back when he woke up in a car with half a kebab at his feet and chilli sauce on his shoes. Through it all, his essential optimism has meant that he has chosen to take every step back as a chance to reassess and begin again, finally arriving at the realisation that external validation and fulfilment is transient - a distraction from the sometimes painful pilgrimage we make as we gain wisdom from our experiences.

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Book SynopsisThe second book from multi-award-winning hotel group THE PIG focuses even more on the homegrown, celebrating the talented local artisans, growers, farmers, foragers and fishermen who make each Pig hotel unique. Eight chapters feature beautiful photography and delicious, simple recipes that reflect each hotel's region.Trade Review"The Pig revolutionised the country house hotel, creating a true home away from home. No pomp or pretence, just beautiful rooms and magnificent food with produce from their own kitchen gardens." -- Tom Parker Bowles"I think this is the best PIG of the lot, I tell my wife. You said that about the last one we stayed in, she says." -- Daily Mail

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Book Synopsis“Les diners de Gala is uniquely devoted to the pleasures of taste … If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”—Salvador DalíFood and surrealism make perfect bedfellows: sex and lobsters, collage and cannibalism, the meeting of a swan and a toothbrush on a pastry case. The opulent dinner parties thrown by Salvador Dalí (1904–1989) and his wife and muse, Gala (1894–1982) were the stuff of legend. Luckily for us, Dalí published a cookbook in 1973, Les diners de Gala, which reveals some of the sensual, imaginative, and exotic elements that made up their notorious gatherings.This abridged reissue features 78 of his recipes over 12 chapters, specially illustrated by Dalí, and organized by meal courses, including aphrodisiacs. The illustrations and recipes are accompanied by Dalí’s extravagant musings on subjects such as dinner conversation: “The jaw is our best tool to grasp philosophical knowledge.”All these rich recipes can be cooked at home, although some will require practiced skill and a well-stocked pantry. This is cuisine of the old school, with meals by leading French chefs. Good taste, however voluptuous, never goes out of fashion. In making this exceptionally rare book available to a wide audience, TASCHEN brings an artwork, a practical cookbook, and a multisensory adventure to today’s kitchens.The first English edition of Les Diners de Gala was published in 1973 by FELICIE, INC., New YorkTrade Review“A visual explosion of surrealism and outrageous recipes.” * The New York Times *

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Book SynopsisHere is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pâtés, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigsons Charcuterie and French Pork Cookery is a guidebook and a recipe book. Written in her inimitable style, she describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.Trade Review"Jane Grigson left to the English-speaking world a legacy of fine writing on food and cookery for which no exact parallel exists..." Alan Davidson "Jane Grigson likes to conjure. She is marvellous at putting food into a culture-context..." The Times

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Book SynopsisThe most beautifully written description of what cooking is all about, and what it actually is, with recipes'' Nigella LawsonThrough the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks.In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world's great chefs know: that great meals rely on the bones and peels and ends of meals before them.She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully.By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.The Times/Sunday Times Food Book of the Year 2022

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Book SynopsisJAMES BEARD AWARD WINNER • An illustrated collection of nearly 300 cocktail recipes from the award-winning NoMad Bar, with locations in New York, Los Angeles, and Las Vegas.Originally published as a separate book packaged inside The NoMad Cookbook, this revised and stand-alone edition of The NoMad Cocktail Book features more than 100 brand-new recipes (for a total of more than 300 recipes), a service manual explaining the art of drink-making according to the NoMad, and 30 new full-color cocktail illustrations (for a total of more than 80 color and black-and-white illustrations). Organized by type of beverage from aperitifs and classics to light, dark, and soft cocktails and syrups/infusions, this comprehensive guide shares the secrets of bar director Leo Robitschek's award-winning cocktail program. The NoMad Bar celebrates classically focused cocktails, while delving into new arenas such as festive, large-format drinks and a selection of reserve

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Book SynopsisThe most comprehensive book ever published on curries, written by Madhur Jaffrey - the Queen of Curry. With 150 exciting, easy-to-follow recipes within the reach of everyone, and beautifully illustrated throughout, this is an outstanding addition to any cook''s library.''The perfect gift for those who warm to the thrills of a well-made curry, it is the definitive guide'' -- Tom Parker Bowles, Mail on Sunday''A majestic book'' - Independent on Sunday''What more could you want?'' - Daily Telegraph''The word bible in the title isn''t hyperbole - this is one of the best and most comprehensive curry recipe books I''ve come across'' -- ***** Reader review''A joy to use''-- ***** Reader review''If you are a curry lover this book is A MUST''-- ***** Reader review''Possibly the ONLY curry cookbook you will ever need''-- ***** Reader review******************Trade Reviewthe definitive curry book by the world authority on Indian food * Publishing News *a majestic book * Independent on Sunday *What more could you want? * Catriona Howatson, Daily Telegraph *The perfect gift for those who warm to the thrills of a well-made curry, it is the definitive guide. * Tom Parker Bowles, Mail on Sunday *Table of ContentsLamb, pork, beef, veal and goat; poultry and eggs; fish and seafood; vegetables; dals, beans and split peas; kebabs and soups; rice, noodles and breads; relishes and accompaniments; special ingredients and techniques.

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Book Synopsis60 recipes for fiery sauces, marinades and rubs, showcasing the WORLD'S MOST FLAVOURSOME CHILLIES.

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Book SynopsisLife is sweet in this heartwarming tale of a little chocolate shop in Paris, by the bestselling author of Welcome to Rosie Hopkins' Sweetshop of Dreams (RNA Romantic Novel of the Year Award 2013 winner) and Meet Me at the Cupcake Cafe (winner of the 2012 Melissa Nathan Award for Comedy Romance)Trade ReviewThe sweetest, loveliest book I've read in a long time. Gorgeous, glorious, uplifting. A very happy-making book * Marian Keyes *It's a book which should be devoured in one sitting, along with a box of chocolates * Sophie Kinsella *The Loveliest Chocolate Shop in Paris will make you want to pack your bags and head across the channel. An evocative, sweet treat * Jojo Moyes *Extremely funny and moving. Plus there's chocolate. What more could we want? * Adele Parks *Deliciously evocative; Jenny Colgan's most magical novel yet * Lisa Jewell *This delightful, nostalgia-inducing story is utterly charming - and left us craving a paper bag stuffed with treats! * Closer *Sweeter than a bag of jelly beans . . . had us eating up every page * Cosmopolitan *Heartbreakingly poignant . . . Paris at its most romantic * Image Magazine *If you've ever dreamily strolled the streets of Paris, you'll love the descriptions of its sights, sounds, food and parties . . . chocolates and lots of romance * Heat *This is Jenny Colgan's best book to date! * Fabulous Magazine *So good, we only put it down because it kept giving us chocci cravings! * Star Magazine *An absolute joy, and one of her best yet. Set in Paris, it is a heart-warming, poignantly beautiful story combined with the most mouth-watering chocolate recipes. We loved it! Highly Recommended! * Hot Brands, Cool Places *As romantic as a summer day on the Seine, peppered with humour and heartache, a deliciously captivating romance from a writer who blends dark and light like a master chocolatier * Daily Record *A heart-warming tale of romance and chocolate, it will transport you to the cobbled alleyways and iconic sights of Paris, plus some mouth-watering recipes to satisfy your chocolate cravings * Living France Magazine *

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Book Synopsis''Wonderfully Straightforward'' - The IndependentMaster the art of mixology with these easy to make and beautifully illustrated infographic cocktail recipes. Each beautifully designed infographic in Lessons in Mixology shows precise measurements in easy-to-see glass proportions and gives instructions on which garnish and type of glass to be used for each drink.From coolers and coladas to slings, sours and screws, this book includes over 200 recipes for both old favourites and modern inventions alongside an informative introduction that gives details on equipment needed, glassware, bar stocking and the basic techniques to get you started.

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Book SynopsisMolecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application.Table of ContentsForeword iv Preface v Acknowledgments viii Chapter 1 Modern Cooking Evolution and Its Pioneers and Practitioners 1 Modern History of Molecular Gastronomy 2 Pioneers and Practitioners 5 Chapter 2 Sanitation and Safety 15 Food Hazards 16 Safety 19 Safety Measures for Modern Cooking Applications and Techniques 20 Chapter 3 Equipment and Tool Identification 27 Safe Handling and Sanitation Concerns 28 Product Identification 28 Chapter 4 Introduction to Hydrocolloids: New Frontier 43 Introduction to Food Hydrocolloids 44 Description of Food Hydrocolloids 44 Formulating and Measuring Food Hydrocolloids in Recipes 54 Food Hydrocolloid Functionality Reference 55 Chapter 5 Food Hydrocolloids: Thickeners, Gelling Agents, Emulsifiers, and Stabilizers 63 Functions of Additives: New Food Hydrocolloids 64 Chapter 6 Sweeteners, Antioxidants, and Others 85 Sweeteners 86 Antioxidants 93 Others 98 Chapter 7 Overview of Techniques 105 Drying 106 Essence and Flavor Extraction 107 Flavor Enhancements 110 Emulsions 113 Foam, Air, Bubble: Gas in Water 115 Gelling 116 Thickening 119 Spherification/Encapsulation 120 Freezing/Carbonation 122 Carbon Dioxide (CO2) 123 Vacuum and Low-Temperature Cooking 123 Chapter 8 Small Treats, Hot and Cold 131 Chapter 9 Surprises 173 Chapter 10 Composed Dishes 213 Chapter 11 Sweets 263 Appendix 292 Weight Conversion Chart 292 Measurement Conversion of Commonly Used Ingredients 293 Length Conversion Chart 295 Temperature Conversion Chart 296 Bibliography and Further Reading 298 Resources 300 Index 305 About the Author 310

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Book Synopsis''This book is dangerous: I had a Boulevardier in my hand five minutes after opening it''Victoria Moore, Wine correspondent, the Daily Telegraph and BBC Good Food''Cocktail making demystified at last! What a useful book''India Knight The cocktail scene has exploded in recent years and the bars are booming. From the classics to modern-day twists with infused spirits and tonics, vermouths and bitters, ordering a cocktail at the bar has never been so much fun. Which is great news for some but if, like the author, you really don''t get out much, then it can feel like you''re missing out on all the fun. Until now. Helen McGinn''s Homemade Cocktails is full of recipes, hints and tips to help you re-write your at-home cocktail repertoire. From classics to the latest in cocktail fashions, this book helps you raise the bar whether it''s to impress your guests or simply treat yourself. You''ll find ways to use upTrade ReviewI didn't think I needed another cocktail book, but Helen's warm (and mischievous) voice has persuaded me that there are a lot more easy drinks I could be making using the ingredients I already have in my fridge and cupboards. I can't wait to get stuck into a non-alcoholic strawberry and basil shrub, and might even break out the kummel and try a Silver Bullet. -- Victoria Moore, Wine correspondent, the Daily Telegraph and BBC Good FoodHomemade Cocktails is a fresh take on a well-worn subject: a beautiful edit of the modern and the classic cocktail scene that serves u those drinks you might want (and could be bothered) to make at home. -- Victoria Moore * Daily Telegraph *

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Book SynopsisNEW YORK TIMES BESTSELLER • IACP AWARD FINALIST • Cook the recipes that Shalane Flanagan ate while training for her historic TCS New York City Marathon win!Run Fast. Eat Slow. taught runners of all ages that healthy food could be both indulgent and incredibly nourishing. Now, Olympian Shalane Flanagan and chef Elyse Kopecky are back with a cookbook that’s full of recipes that are fast and easy without sacrificing flavor. Whether you are an athlete, training for a marathon, someone who barely has time to step in the kitchen, or feeding a hungry family, Run Fast. Cook Fast. Eat Slow. has wholesome meals to sustain you.Run Fast. Cook Fast. Eat Slow. is full of pre-run snacks, post-run recovery breakfasts, on-the-go lunches, and thirty-minutes-or-less dinner recipes. Each and every recipe—from Shalane and Elyse’s signature Superhero muffins to energizing smoothies, grain salads, veggie-loaded power bowls, homemade pizza, and race day bars—provides fuel and nutrition without sacrificing taste or time.

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Book SynopsisAt last, a supper for every week of the year! These quick, no-fuss recipes span the seasons as well as the globe, offering inspired ideas for that last meal of the day no matter what the time of year.Whether feeding a family or entertaining friends these creative recipes will delight and impress all who join you at your supper table.

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Book SynopsisPerched on a beautiful Scottish island measuring just two miles across, Café Canna is one of the remotest restaurants in Britain.Justly famous for its seafood, landed from clear, sparkling Hebridean waters, foraged seaweed is also a mainstay of the restaurant's imaginative menu. Meat comes from the fields nearby, vegetables from the garden plot, fruit from the orchard, fresh bread is baked daily and beer brewed on the premises.This book is a magnificent celebration of Café Canna and the close-knit island community which is its lifeblood. The recipes showcase the enormous range of dishes produced locally all of which can be replicated by cooking enthusiasts at home. The range of starters, main courses, puddings, accompaniments and baking is rich and varied, from Dulse seaweed croquettes, Kelp miso ramen, Langoustine prawn toast, and Beef, Skye black ale and blue murder pie to Wild gorse crème brulee, Nettle and spinach spanakopita, and Singapore chilli Canna crab.

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