Cookery Books
Random House USA Inc Mastering Spice: Recipes and Techniques to
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£25.50
Random House USA Inc Mastering Bread: The Art and Practice of Handmade
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£22.95
Potter/Ten Speed/Harmony/Rodale The Vegan Week: Meal Prep Recipes to Feed Your
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£18.70
Potter/Ten Speed/Harmony/Rodale Black Food: Stories, Art, and More than 75
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£24.00
Potter/Ten Speed/Harmony/Rodale Diasporican: A Puerto Rican Cookbook
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£22.95
Potter/Ten Speed/Harmony/Rodale Simple Pasta: Pasta Made Easy. Life Made Better.:
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£20.40
Potter/Ten Speed/Harmony/Rodale Vegan Mob
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£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
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£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
Random House USA Inc Heroes Feast The Deck of Many Morsels
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£21.25
Quarto Publishing PLC Hungry Heart
Book SynopsisRenowned food writer Claire Finney reveals some of her all-time favourite recipes in Hungry Heart. Includes moving stories about food's place in her life and wider society.Trade Review'Warm and lovely, but gently scholarly and greatly improving to the soul' -- Tim Hayward * Financial Times *
£15.29
New Shoe Press Making Artisan Chocolates for Beginners
£11.69
Monacelli Press Edible Flowers: How, Why, and When We Eat Flowers
Book SynopsisA beautiful and illuminating guide to the use and cultural history of edible flowers, featuring gorgeous original photography, simple recipes and preparation methods, and thoughtful essays on eating flowers by leading voices. This stunning guide to edible flowers - conceived by Monica Nelson, the founding creative and photo director of the influential journal Wilder Quarterly, and Adrianna Glaviano, a noted food and lifestyle photographer - is packed with information and features lush original photography. Organizing more than 100 flowers alphabetically by their common name, the book offers in each entry handy reference notes including the flower’s Latin name, its general flavor profile, its origins, and which parts of the plant are edible, all accompanied by a vibrant photographic portrait. Punctuated by simple recipes and short, essayistic moments written by a diverse roster of celebrated chefs, artists, and writers recalling the use of edible flowers in their creative and gastronomic histories, Edible Flowers is both a practical primer and a delightful read.
£21.21
Dokument Forlag Rapper's Delight: The Hip Hop Cookbook
Book SynopsisFeatures 30 recipes inspired by your favourite Hip Hop artists of today and yesteryear, each accompanied by bespoke artwork.
£9.49
Ryland, Peters & Small Ltd Gin Tonica: 40 Recipes for Spanish-Style Gin and
Book SynopsisAromatic, refreshing, delicious and a feast for the eyes, the generously-sized and creatively garnished ‘gin tonica’ Spanish-style drink is taking the cocktail world by storm. Spaniards love their gin and tonics. In Spain, the bartender doesn’t ask you what you want to drink, he asks you how you want your gin and tonic prepared. This simplest of drinks – just gin, tonic, ice and a garnish – is now considered the national drink of Spain. The trend started in the north of Spain, in Basque country, where you can walk into a bar and upon ordering you are presented with a cart teeming with gin and tonic options to create your very own bespoke drink. A beautiful cocktail with a variety of herb and flower garnishes, a Spanish-style gin and tonic or ‘gin tonica’, is made with a premium gin and the best quality tonic water, combined with bitters and various herbs, spices, flowers and fruits that will complement the botanicals of a specific gin. It is served over ice in an oversized balloon glass – the idea being that the shape enables the drinker to enjoy all the lovely aromas their drink gives off. For a cocktail with only two ingredients, the flavour potential is staggering! Making a gin tonica is an intricate process, sometimes taking a barman as long as 15 minutes to deliver the ideal drink. The ice has to be dense so that it melts slowly, the glass might be spritzed with a fine layer of citrus oil, chilled to perfection, with the tonic poured in delicately. No detail is ignored, the wait is part of the experience, and the result is absolutely delicious. Attention to detail and respect for the classic is what truly elevates the Spanish gin tonica above all others. With more gin brands and styles of tonic available than ever before, and 40 inspired recipes here to try at home, there has never been a better time to discover the joy of the gin tonica – saludos!
£7.59
Chelsea Green Publishing Co Preserving Food without Freezing or Canning:
Book SynopsisMore than 250 easy and enjoyable recipes! "The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around."—Deborah Madison Over 100,00 copies sold! Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. Inside, you’ll learn how to: Preserve without nutrient loss Preserve by drying Preserve with oil, vinegar, salt, and sugar Make sweet-and-sour preserves Preserve with alcohol As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today." Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. An essential guide for those who seek healthy food for a healthy world.Table of ContentsIn the presence of the past / Deborah Madison The poetry of food / Eliot Coleman 1. How this book came to be 2. Preservation without nutrient loss 3. Preserving in the ground or in a root cellar 4. Preserving by drying 5. Preserving by lactic fermentation 6. Preserving in oil 7. Preserving in vinegar 8. Preserving with salt 9. Preserving with sugar 10. Sweet-and-sour preserves 11. Preserving in alcohol 12. Which method for preserving each food?
£999.99
Atlantic Books Scoff: A History of Food and Class in Britain
Book SynopsisThe brand new book by Pen Vogler, Stuffed, is available now***THE SUNDAY TIMES BESTSELLER***A Book of the Year in the Daily Mail, Independent, Spectator and The Times & Sunday Times Finalist for the Guild of Food Writers Food Book Award 2021'Sharp, rich and superbly readable... Fascinating' Sunday Times'Utterly delicious' Observer'Superb' 'Book of the Week', The Times'Terrific' 'Book of the Week', Guardian'I loved it.' Monty Don'A brilliant romp of a book.' Jay RaynerAvocado or beans on toast? Gin or claret? Nut roast or game pie? Milk in first or milk in last? And do you have tea, dinner or supper in the evening?In this fascinating social history of food in Britain, Pen Vogler examines the origins of our eating habits and reveals how they are loaded with centuries of class prejudice. Covering such topics as fish and chips, roast beef, avocados, tripe, fish knives and the surprising origins of breakfast, Scoff reveals how in Britain we have become experts at using eating habits to make judgements about social background.Bringing together evidence from cookbooks, literature, artworks and social records from 1066 to the present, Vogler traces the changing fortunes of the food we encounter today, and unpicks the aspirations and prejudices of the people who have shaped our cuisine for better or worse.'With commendable appetite and immense attention to detail Pen Vogler skewers the enduring relationship between class and food in Britain. A brilliant romp of a book that gets to the very heart of who we think we are, one delicious dish at a time.' Jay RaynerTrade ReviewSharp, rich and superbly readable... Vogler is sensitive to language, and she wields it brilliantly herself. Bons mot jostle with the kind of truth-skewering opinions that win reputations for restaurant critics... Ultimately, Vogler reveals why we eat what we do today - and it is fascinating. * Sunday Times *Utterly delicious... I can't remember the last time I read a food book so interesting and so lively... The range of Vogler's reading is extraordinary... She has cooked up a banquet, and everything on the table is worth tasting at least once. * Observer *This excellent history is full of fascinating facts about the food we eat... More tellingly, it pricks the pomposity of many of our social conventions surrounding eating. * Daily Mail *A rich, persuasive diet of social friction, anecdotes and witty observation... It's a book to make the reader both think and salivate. * Financial Times *Pen Vogler's history of food in Britain is a feast of little dishes, all of them delicious... She has wise things to say about nation, health and, especially, class, and she even finds room for one or two recipes. -- Dominic Sandbrook * 'History Books of the Year', Sunday Times *Pen Vogler provides a fascinating social history of British food through the centuries and throws in a selection of enticing recipes from the past for good measure. * 'History Books of the Year', Daily Mail *Taste in food, as Pen Vogler shows in this erudite yet lively compendium, is not just about preferred flavour, but what items in your shopping basket say about who you are or, more precisely, who you aspire to be... Scoff is full of such fascinating, intelligent dissections of familiar foods and culinary practices... Superb. * 'Book of the Week', The Times *A terrific history, in bite-sized chunks, of how food and drink relates to social status. * 'Book of the Week', Guardian *A superbly researched romp through food, cooking and class in Britain, looking at everything from brown bread versus white to the dangers of the dinner party. Full of history, Scoff is never heavy, thanks to Vogler's writing style and wit. * 'Best Food Books of 2020', Independent *So utterly fascinating that I read it in great greedy gulps, like a novel. Vogler is incredibly good company as she dismantles pretty much every assumption we make about how we, and other people, eat. -- India Knight * Sunday Times *Always entertaining... Scoff shows how British people developed a very convoluted relationship to food. -- Sheila Dillon * Mail on Sunday *I loved it. It is a history and celebration of British food and eating habits and follows in the honourable tradition of Food in England by Dorothy Hartley, but is set in tone and content firmly in the 21st century. -- Monty DonWith commendable appetite and immense attention to detail Pen Vogler skewers the enduring relationship between class and food in Britain. A brilliant romp of a book that gets to the very heart of who we think we are, one delicious dish at a time. -- Jay RaynerIn Scoff, Pen shows us an insight into the background of our favourite British food traditions through the divide of class. How a poor man's food moved to the posh dinner table and how British a curry really is. Illustrated by the words of much-loved English cookery writers and novelists, and Pen's own witty style of writing, this book is an absolute gem to read. -- Regula YsewijnFascinating... This is a pleasurable compilation, scholarly but not dry, with sharp imagery, quiet wit and lively personal stories. -- Clarissa Hyman * TLS *Lively and detailed... Scoff is a pacy social history, exploring how foods have fallen in and out of favour and eating habits have moved between classes over centuries. * New Statesman *Sensational... An absolute feast. -- Tom HollandExcellent... A fun read... with some fabulous facts, tied together in an engaging and thought-provoking way. * BBC History *Vogler's book is a series of dazzling essays on subjects such as venison pasties, spices, Christmas pudding and Brussels sprouts. The learning and the range of references, from obscure Italian Renaissance texts to Bridget Jones, are astounding. * Literary Review *Has much to say about centuries of Britain's past and its place in the world, and the fact that it's peppered with historical recipes makes it all the more appealing. * History Revealed *Pen Vogler is a smart, waspish guide to our national cuisine and what it tells us about ourselves. In short, sharp essays, she looks at, among other things, the class status of avocados and the revolutionary status of vegetarianism. Her chapter on the social history of tea drinking is a particular delight. * The Herald *Scoff is an essential book about food. It unpacks the hamper of British food - not so much our spongy, milky puddings, our nursery food, our gut-busting breakfasts, but the meaning of what we eat... Astonishing to think that nobody has done this book before. -- Rachel Johnson * Air Mail *Scoff is entertaining and thought provoking in equal measure - a thoroughly engaging read... It certainly made me reassess how I have viewed certain foods in the past. -- Sam BiltonThe theme of this thoroughly enjoyable, lively and humorous book is how social class has influenced what, when and how we have eaten down the centuries... It is a story of constant change and a bewildering array of influences, inextricably woven into our national story. * 'The Best Books About Food', Country & Town House *Table of Contents1: Tea and Confusion 2: Brit.ish 3: Foreign Introductions 4: Rooms, Plates and Cutlery 5: Disappearances and reappearances 6: Fads, Fasts and Health 7: Country and Town 8: Conclusion
£9.99
Penguin Books Ltd Nadiyas Fast Flavours
Book SynopsisDiscover mouth-watering, time-saving recipes to put the flavour into your new year in Nadiya''s bestselling cookbook''An abundance of refreshingly original ideas. Her recipes are achievable for us all'' DAILY EXPRESS________Nadiya''s Fast Flavours puts the excitement back into your daily meals, with all the recipes from her BBC2 programme and more besides.Known for her bold and surprising flavour combinations, Nadiya loves to throw the rulebook out of the window, by adding her signature twists to classic recipes. With this book she makes it easy for you to do the same, sharing a host of anyday recipes that are guaranteed to make your taste buds sing, including . . .· Brioche Custard French Toast· Sweet-And-Sour Prawns with Noodles· Squash, Saffron And Grapefruit Soup· Blueberry And Fennel Ice Cream Cake· Lemon Leg Of Lamb with Jewelled Couscous· Coffee-Glazed FocacciaSour, sweet, spicy, zesty, earthy, fruity, herby - Nadiya''s delicious recipes offer new and innovative ways to pack your meals with flavour, using clever shortcuts, hacks and handy ingredients to put the wow-factor into your food but without spending hours in the kitchen.________Praise for Nadiya Hussain:''Let Nadiya fill your kitchen with pure joy'' Woman & Home''All hail the brilliant Nadiya Hussain'' Radio Times ''The queen of Bake Off'' Good HousekeepingTrade ReviewAn abundance of refreshingly original ideas . . . Her recipes are achievable for us all * Daily Express *Simple tricks to create bold and surprising flavour combinations, without spending hours in the kitchen * Great British Food *Fancy making your dinners a little more adventurous? Nadiya Hussain is causing a stir with some quirky flavour combos . . . Packed full of exciting recipes for all the family * Sun *Packed with clever shortcuts, it'll help you get dinner on the table in no time. There are fabulous bakes and brilliant midweek meals * Good Food *A fun and exciting book to have in your kitchen . . . This book is bound to mix up a mundane midweek dinner! * Your Home Magazine *
£18.70
Tuttle Publishing The Japanese Sake Bible: Everything You Need to
Book Synopsis**2021 Gourmand Cookbook Award Winner for Japan in Spirits and Other Drinks**The Japanese Sake Bible is the ultimate book about Japan's national drink—from its history, culture and production methods to how to choose the best sake and recommended food pairings.Author Brian Ashcraft—the author of the popular guide Japanese Whisky—has put together lively commentaries based on dozens of interviews with master brewers and sake experts across Japan. His fascinating stories are accompanied by over 300 full-color photographs, maps and drawings.A unique feature of this book is that it includes reviews, tasting notes, scores and a buying guide for over 100 of the leading sake brands, written by respected Japanese sake expert Takashi Eguchi. These include all the sakes most commonly found outside Japan. Each sake has a photo of the label, tasting notes, a score and recommended food pairings. Information on the leading brewers is provided, and the sakes are grouped by flavor profile.Japanese sake is brewed worldwide today and is winning over many converts. A foreword by sake connoisseur and world-renowned DJ Richie Hawtin addresses the spread in global popularity and the shared mission of making this specialty beverage as accessible as possible. With the help of this book you'll soon become an expert in selecting, serving and enjoying Japan's favorite drink.Trade Review"This book is jam-packed with information and knowledge about the drink's past and present. Without a doubt, it's the result of in-depth research, interviews, and sake tastings." --Shuso Imada, Japan Sake and Shochu Makers Association"Brian Ashcraft has written the thorough, authoritative, yet highly accessible book about sake the English-speaking world has been waiting for." --Michael Booth, author of Super Sushi Ramen Express"…it would be misleading to call this title a mere guide, for it is not just about knowing your honjuzo from your daiginjo…Rather the author's approach here is reflected in an apt quotation from a former Japanese PM: 'sake does not just reflect Japanese culture; it is Japanese culture.' Interviews with the likes of a veteran master toji brewer of 70 years and the pioneers of premium ginjo sake make for a truly enjoyable read and offer valuable context." --Kyoto Journal
£14.39
Book Publishing Company The Seitanic Spellbook: Recipes and Rantings of
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£22.95
Random House USA Inc Lets Make Bread
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£14.39
Octopus Publishing Group The Handmade Loaf: The book that started a baking
Book Synopsis'Dan Lepard is to baking what Lewis Hamilton is to Formula One.' - Jay Rayner'Simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for ... Mr Lepard, I love you.' - Nigel Slater'Dan Lepard - one of the first bakers and writers in the UK to get people interested in honing their baking skills.' - Diana Henry 65,000 copies sold With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks through to effortless multigrain sourdough, The Handmade Loaf guides you through the stress-free techniques you need to make and bake great breads at home. Made and photographed in kitchens and bakeries across Europe, from Russia through to the Scottish Highlands, Dan Lepard's ground-breaking methods show you how to get the most flavour and the best texture from sourdough and simple yeast breads with minimal kneading and gentle handling of the dough. Let this classic cookbook guide you to making superb bread at home.Trade ReviewDan Lepard is to baking what Lewis Hamilton is to Formula One. - The ObserverAfter 40 minutes in the oven my loaf emerges to a round of applause (mine). It is quite simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for. It is the loaf of my dreams, a loaf with which to celebrate not just the ending of a diet, but life itself. Mr Lepard, I love you. - The ObserverDan Lepard - one of the first bakers and writers in the UK to get people interested in honing their baking skills - The Telegraph
£16.19
HarperCollins Publishers Natural Wine No Drama
Book SynopsisDiscover the wonderful world of natural wine? without all the drama.Award-winning sommelier Honey Spencer opens up the world of natural wine and shows us how to embrace all its unique beauty as she shares her straightforward advice on how to find, choose, pair and enjoy all that each glass has to offer.Alongside her masterful wine knowledge, Honey shines a light on the most innovative newcomers and leading women in the industry ? including winemakers, importers and sommeliers from around the world ? revealing the exciting personalities, stories and techniques behind natural winemaking in countries such as Italy, Georgia, the USA, Australia and more.You?ll also find a unique selection of recipes and pairing notes from world-famous chefs, alongside an easily digestible glossary to make quick sense of winemaking in a way that truly opens up the world of natural wine to anyone that wants to enjoy it.This book is perfect for wine lovers and anyone interested in trying natural wine but is not sure where to start.Includes profiles on: ?Sir? Doug Wregg (Les Caves de Pyrene, UK); Meli Ligas (Ktima Ligas, Greece); Christina Rasmussen (Littlewine, global); Sophie Evans (Sophie Evans Wine, UK); Fleur Godart (Cuvées Militantes, France); Monique Millton and Tim Webber (Manon Farm, Australia); Stefano Colombo (Bar Brutal, Spain); Ava Mees List (noma, Denmark); Ketevan Berishvili (GoGo Wine, Georgia); Eddie Chami (Mersel Wine, Lebanon); Isabelle Legeron (RAW WINE fair, global); Gina Giugni (Lady of the Sunshine, USA); Sonia Gambino (Gustinella Wine, Italy); Stephanie and Eduard Tscheppe (Gut Oggau, Austria); Margaux Aubry ? (Naughty Piglets, UK) Discover the world of natural wine? without all the drama. Honey Spencer is determined to help everyone understand and enjoy all that each unique glass has to offer.Honey has worked as a sommelier at some of the world?s best restaurants, and in this book, shares her knowledge of wine, aiming to dispel the myths surrounding natural wine to reveal the magic behind the most exciting movement in the wine world.By introducing some of the most innovative newcomers and leading women in the industry, including winemakers, importers and sommeliers from countries around the world, Honey shines a light on how people are producing natural wine in Italy, Slovenia, Georgia, Australia and more. Honey also shares her most straight-forward tips on how to find, choose, pair and taste natural wine for the most enjoyable, drama-free experience to select the right natural wine for any occasion.This is the ideal gift for wine lovers and anyone interested in natural wine who might not be sure where to start. The book also includes a unique selection of recipes and pairing notes from world-famous chefs, alongside an easily digestible glossary to make quick sense of key wine-making jargon in a way that truly opens up the world of natural wine to anyone that wants to enjoy it.Includes profiles on: ?Sir? Doug Wregg (Les Caves de Pyrene, UK); Meli Ligas (Ktima Ligas, Greece); Christina Rasmussen (Littlewine, global); Sophie Evans (Sophie Evans Wine, UK); Fleur Godart (Cuvées Militantes, France); Monique Millton and Tim Webber (Manon Farm, Australia); Stefano Colombo (Bar Brutal, Spain); Ava Mees List (noma, Denmark); Ketevan Berishvili (GoGo Wine, Georgia); Eddie Chami (Mersel Wine, Lebanon); Isabelle Legeron (RAW WINE fair, global); Gina Giugni (Lady of the Sunshine, USA); Sonia Gambino (Gustinella Wine, Italy); Stephanie and Eduard Tscheppe (Gut Oggau, Austria); Margaux Aubry ? (Naughty Piglets, UK)
£21.25
Ebury Publishing Annabel Karmel’s Busy Mum’s Cookbook
Book SynopsisAs a bestselling children’s cookery writer, entrepreneur and mum of three, Annabel Karmel knows what it’s like to juggle motherhood with a busy life. The prospect of spending hours cooking a nutritious meal for the family can be daunting, but Annabel’s stunning new cookbook offers a solution with over 100 simple, tasty recipes that the whole family will enjoy.For those busy weeknights, try Annabel’s 20-minute recipes and 6-ingredient meal ideas – all of which are easy-to-make and packed with flavour – such as Chicken Chow Mein or her mouth-watering Dover Sole with Parsley Butter. Planning lunches for school or work is also a breeze thanks to Annabel’s innovative ideas for lunchboxes and snacks.There are meals you can prepare in advance and store in the fridge or freezer ready for an action-packed family weekend, and easy recipes that you can make from storecupboard ingredients. If you have family or friends coming round, Annabel has got it covered with superb ideas for easy weekend entertaining and show-stopping desserts. Impress your dinner guests with Annabel’s succulent Venison Casserole or aromatic Oriental Roast Duck, followed by Berry and White Chocolate Tart.Packed full of brand new recipes, Annabel Karmel’s Busy Mum’s Cookbook gives mums everything they need to prepare delicious, healthy, stress-free meals for all the family every day of the week.Table of Contents 1: INTRODUCTION 2: 20-MINUTE RECIPES 3: SIX INGREDIENTS 4: PREPARE AHEAD 5: LUNCHBOXES AND SNACKS 6: STORECUPBOARD 7: ENTERTAINING 8: SWEETS 9: INDEX 10: ABOUT THE AUTHOR 11: ACKNOWLEDGEMENTS
£17.00
Octopus Publishing Group Home Cooked: Recipes from the Farm
Book Synopsis'Fuss-free dishes full of nature's freshest flavours.' - Psychologies'Packed with delicious nostalgia.' - Radio Times'Celebrates the joy of seasonal home cooking.' - BBC Good Food'Kate Humble dishes up home-cooked heaven.' - Daily Mail WeekendA celebration of simple, seasonal home cooking full of flavour, comfort and joy. With more than 100 recipes from Kate Humble's kitchen table, this is food to share from breakfast time to the evening meal - for lazy days, busy weeknights or gatherings, and everything in between.Recipes include:SPRING A Ham Sandwich on Beer Bread with PiccalilliSpring Chicken with Wild Garlic & New PotatoesRhubarb VodkaSUMMER Tomatoes with Steak & Wild Salsa VerdeElderflower JelliesSummer in a TeapotAUTUMN Beet BourguignonApple Crumble Ice Cream with Blackberry RippleButternut Tea LoafWINTER A Soda Bread for Winter with Oats & Black TreacleSausages in Red WineClementine Cake with an Orange & Pomegranate SaladTrade ReviewKate Humble dishes up home-cooked heaven. * Daily Mail Weekend *Fuss-free dishes full of nature's freshest flavours. * Psychologies *Packed with delicious nostalgia. * Radio Times *Celebrates the joy of seasonal home cooking. * BBC Good Food *
£21.25
Potter/Ten Speed/Harmony/Rodale Pasta: The Spirit and Craft of Italy's Greatest
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£22.10
America's Test Kitchen The Complete Plant-Based Cookbook: 500 Inspired,
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£25.60
Ryland, Peters & Small Ltd Fire and Slice: Deliciously Simple Recipes for
Book SynopsisOver 65 recipes for perfect results from your pizza oven, from making delicious dough to getting the toppings and textures just right. For crispy, tasty and authentic pizzas, this book is your bible. Designed for your home pizza oven, you will find tips and tricks for making the most of your appliance and producing perfect pizzas from the comfort of your own home or garden. You will find guides to making bases and sauces, and recipes that embrace the simplicity of classic pizza, such as an authentic Four-Cheese and a Pizza Marinara. For special occasions or to spice things up a bit, there are more complex options like Pear, Pecorino and Taleggio Pizza with Honey and Sage, or Pizza Picante, plus focaccia recipes to enjoy. You will be surprised and delighted with just how many variations you can get out of your pizza oven!
£12.34
HarperCollins Publishers From Coast & Cove: An artist’s year in paint and
Book Synopsis ‘A sea breeze wafts up from every page. This book is a delight.’ – Nigel Slater Both grounding and uplifting, From Coast & Cove, the new book from author and acclaimed illustrator Anna Koska, walks us through the four seasons on the English coast. Beautifully observed, contemplative and deeply personal, Anna combines emotive and evocative tales of life beside the sea with her exquisitely detailed and intricate illustrations of the plants and wildlife found in the water and along the coastline. Anna and her family moved from East Sussex to Devon in 2020 and she now finds inspiration for her artworks in the ebb and flow of the tide throughout the year, the flotsam and jetsam washed up on the shore and the creatures spotted in the air, on land and tucked away in rockpools – whether it’s the haunting cry of the curlew heard while kayaking along the River Dart, the iridescent scales and pointed teeth of a hake, the mussel shells discarded by an oystercatcher, or the kelp, wrack and eelgrass strewn along the beach and pressed for posterity. A love letter to the natural world captured in materials ranging from pencil, pen and ink, watercolour and egg tempera, From Coast & Cove details an artist’s year spent beside the sea. A book to savour, and a wonderful celebration of nature’s cycles and minutiae.
£13.49
Quarto Publishing Group USA Inc The Complete Book of Butchering Smoking Curing
Book SynopsisTrust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dr
£17.09
Penguin Books Ltd Work Clean
Book SynopsisNight after night, chefs and their crews multitask in a way that puts deskbound workers to shame. Have you ever wondered how they do it? In Work Clean, Dan Charnas uncovers their secret: mise-en-place (''putting in place'' to you and me) - the organizational system that transforms the lives of its practitioners through focus and self-discipline.Through interviews with top chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, Charnas reveals the ten major principles of mise-en-place, including: ''Arranging spaces'', ''Finishing actions'' and ''Slowing Down to Speed Up''.Demonstrating how to put the method into practice, Work Clean is your guide to boosting productivity in all aspects of life.
£10.44
Octopus Publishing Group Ballymaloe Cookery Course: Revised Edition
Book Synopsis'Our first lady of food.' The Irish Independent 'It's time to clear the kitchen shelves of all those glossy cookbooks you never open and make way for the Ballymaloe Cookery Course - it's the only one you'll need from now on.' The English Home Ballymaloe is one of the world's best cookery schools and Darina Allen, its co-founder and main teacher, is in a league of her own. Every student who has gone through her school has begged her to write down her recipes and thoughts, tips and shortcuts, and here they are in this definitive teaching book, which has everything to inform and inspire you to become adventurous in the kitchen. Ballymaloe Cookery Course explains 1,175 recipes, 370 variations and more than 100 basic skills, from making pastry to the art of carving, from preserving lemons to making delicious home-made pasta, from culturing creamy yogurt to butterflying a leg of lamb: the simple instructions given by one of the world's great cookery teachers will inspire you to prepare and enjoy the art of fresh produce and fine food.Trade ReviewAt last, a truly user-friendly cookery manual... Lovely recipes and plenty of help for the new cook.' -- Nigel Slater * Observer Food Monthly *It's a modern day Mrs Beeton * Independent on Sunday *
£36.00
Grub Street Publishing French Country Cooking
Book SynopsisFirst published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nations bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking meat, two veg and a nice steamed pudding. She starts by setting the record straight: Those who care to look for it will find the justification of Frances culinary reputation in the provinces, at the riverside inns, in unknown cafés...in sea port bistros...and nowadays in cafés routiers, the lorry-drivers restaurants. In such places the most interesting food of France is to be found. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But its the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet à la Crème. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth Davids acclaimed writings are often cited as an inspiration by many of todays leading chefs, as well as home cooks, and are essential to any serious cookery book collection.
£13.49
Clarkson Potter/Ten Speed The Martini Cocktail A Meditation on the Worlds
Book SynopsisThe first book in decades to celebrate and explore the history of the most iconic of classic cocktails, the martini, with 50 recipes.JAMES BEARD AWARD FINALIST • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® • IACP AWARD FINALIST • “Simonson’s a fleet-footed writer, and his thumbnail history is easily satisfying without getting into the weeds. . . . This is a no-brainer for martini enthusiasts.”—Publishers WeeklyA classic martini includes gin, vermouth, sometimes bitters, a lemon twist or olive, and lots of opinions—it’s these opinions that New York Times cocktail writer Robert Simonson uncovers in his exploration of the long and tangled history of the classic martini and its subtle variations. The book features examples of age-old recipes, such as the first martini recipe published in 1888, modern versions created by some of the world’s best bartenders, and martinis
£14.39
HarperCollins Publishers First Bite How We Learn to Eat
Book SynopsisFortnum & Mason Food Book of the Year 2016We are not born knowing what to eat; we each have to figure it out for ourselves. From childhood onwards, we learn how big a portion is and how sweet is too sweet. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But how does this happen? And can we ever change our food habits for the better?An exploration of the extraordinary and surprising origins of our taste and eating habits, in First Bite award-winning food writer Bee Wilson explains how we can change our palates to lead healthier, happier lives.Trade Review‘When you open FIRST BITE and see Science, don't panic. It is a weirdly addictive, intelligent and enjoyable explanation of why we eat as we do: more unputdownable than any non fiction has a right to be. Everyone should read it. And it might change your life. ‘ Charlotte Mendelson ‘Bee Wilson is the ultimate food scholar. First Bite is a brilliant study of how we form our food preferences and how we may be able to change them. Her narrative kept me hungry for more until the very end.’ Yotam Ottolenghi ‘This is a fascinating, at times provocative, investigation into how and why we eat what we do, how food can be both medicine and poison, and a call-to-arms manifesto to make eating guiltlessly pleasurable for all.’ Nigella Lawson ‘If there were any justice in the world, this book should be at the top of this month's diet-book bestsellers … I agree with every word she writes' Daisy Goodwin, Sunday Times ‘If any book can effect long-term weight loss, it should be this one, because it feeds the mind rather than denying the body’ The Times ‘First Bite is a feast of a book … Wilson’s focus on how we learn to eat rather than on what we eat is a refreshing new template for improving our relationship with food.’ Financial Times ‘First Bite is a brilliant read; a month after finishing it, I still think of it every time I set the table.’ Observer Food Monthly
£12.34
Ryland, Peters & Small Ltd Smorrebrod Scandinavian Open Sandwiches
Book SynopsisAn expert guide to making and eating real Scandinavian-style open sandwiches.BRAND NEW BOOK from popular Scandinavian food writer and owner of ScandiKitchen Café & Deli in London, BRONTE AURELL. Discover the GOODNESS OF NORDIC FOOD with this delicious collection of recipes. Uncover the secret to making the most delicious open sandwiches and easily whip up a light and healthy lunch or snack at home. This indispensable guide will provide everything you need to know to create the best open sandwiches and inspire you to find new and delicious flavours to try out. Chapters are divided into Fish, Cold Cuts, Veggie, Sweet & Cheese, and Breads, Sides & Toppings, featuring the likes of Herring, Skagenrora, Danish Meatballs, Roast Pork, Beet & Egg, Mushroom Paté, and Blue Cheese with Ginger, to name just a few. Also includes a brief history of Scandinavian open sandwiches and invaluable hints and tips for successfully making them yourself.
£14.24
Smith Street Books Dumplings
Book SynopsisThe ultimate book of dumplings!Learn how to perfect the beloved dumpling at home with Dumplings. This delicious, colourful book features 21 dumpling recipes, from pork and cabbage, crystal prawn, and cabbage and tofu, to four-flavour, golden fish, and nanjing. With a comprehensive, step-by-step guide to making your own dumpling wrappers, easy-to-follow recipes for all the Flavors imaginable, plus all the basics, this book will leave you never wanting store-bought dumplings ever again!
£9.50
Vintage Publishing Risotto With Nettles
Book SynopsisAnna Del Conte was born in Milan, came to England as an au pair in 1949, married an Englishman and has lived in Britian ever since. Her books have won many prizes: Gastronomy of Italy received the Duchessa Maria Luigia di Parma award, Entertaining All'Italiana was shortlisted for the Andre Simon award, and The Classic Food of Northern Italy won awards from the Guild of Food Writers and the Accademia Italiana della Cucina. Her most recent book was Amaretto, Apple Cake and Artichokes: The Best of Anna Del Conte. She has contributed regularly to Sainsbury's Magazine and received the Glenfiddich award for her articles in 1999. Anna Del Conte lives in Dorset.Trade ReviewAnyone who cooks should have Anna's books, it is the simple truth, along with the fact that she is, I'm telling you the best writer on Italian food there is...Anna Del Conte is unutterably chic and to be relished -- Nigella * Observer Food Monthly *A well-mannered memoir of an engaging life, laced with recipes -- Mail on Sunday * You magazine *Recipe-stuffed... Rich in mouth-watering prose, this is proof indeed that food doesn't just nourish your body but also your soul * Metro *A rollercoaster read... frank and thought-provoking. Del Conte has lived life to the full, through good times and bad, and there's plenty here to keep you turning the pages * Irish Times *Del Conte may have adopted English self-effacement with the energy of the converted but she knows how to tell a story -- Nina Caplan * Time Out London *
£10.44
Headline Publishing Group The Man Who Ate the World
Book Synopsis''Nobody goes to restaurants for nutritional reasons. They go for experience, and what price a really top experience?''What price indeed? Fearlessly, and with huge wit and knowledge and verve, award-winning food writer Jay Rayner has searched the world for the perfect meal. Sparing neither his wallet nor his digestive system, he has been to places, met people and eaten things the rest of us can only fantasize about. From Las Vegas and London to Moscow and Tokyo, the result is an enormously entertaining and informative romp through the world''s best - and worst - restaurants.Trade Review'Thoroughly entertaining and often hilarious' * Heston Blumenthal *'Laugh out loud funny' * Charles Spencer, Guardian *'A witty world tour of gastronomic culture from Las Vegas to Tokyo and everywhere worth visiting in between' * Scotland on Sunday *'Brilliant' * Observer *'A genuine book... not a collection of recycled articles, but a piece of vivid food and travel writing based on research' * Observer Review *
£10.44
Vintage Publishing At My Table: A Celebration of Home Cooking
Book Synopsis**THE SUNDAY TIMES BESTSELLER****Nigella returns to the BBC for Christmas 2023 in Nigella’s Amsterdam Christmas Special**Let Nigella guide you through the winter with the ultimate in comfort cooking. Featuring all the inspiring, achievable, and delicious recipes from her BBC TV series plus many more.Nigella Lawson is a champion of the home cook, and this book celebrates the food she loves to cook for friends and family. The recipes are warming, comforting, and inspirational, from new riffs on classic dishes - including Chicken Fricassée and Sticky Toffee Pudding - to adventures in a host of new dishes and ingredients, from Aubergine Fatteh to White Miso Hummus.AT MY TABLE includes dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Indian-Spiced Chicken and Potato Traybake and Chilli Mint Lamb Cutlets; plus a host of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa.No Nigella cookbook would be complete without sweet treats, and AT MY TABLE is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Crème Fraîche set to become family favourites.As Nigella writes, 'happiness is best shared'.. The perfect gift for food-lovers this festive season, these recipes will be served and savoured at your own kitchen table just as they are at hers.'I'd happily cook from this book every night' Bee Wilson'Bursting with what will be instant Nigella classics' Good HousekeepingTrade ReviewNigella is the voice of reason in the food madness that surrounds us -- Katy McGuinness * Irish Independent *Lawson’s genius is in offering dishes that you want to cook immediately (and that you know she cooks all the time – the recipes just read that way), in the most elegant prose. A gal who writes better than Elizabeth David and can tell you what to eat on a Friday night in front of the telly? That’s my kind of food writer -- Diana Henry * Daily Telegraph *This book is packed with ideas for meals that can be easily rustled up from what you have in the fridge or find in your local food shop. Despite the simplicity, though, each recipe features a unique Nigella twist -- Bianca Barratt * Evening Standard *Nigella Lawson provides a selection of recipes that will inspire even the most jaded cook to try something new * Bookseller *While her last cookbook, Simply Nigella, favoured a pared-back cooking style, her latest, At My Table, is bursting with what will be instant Nigella classics – not to mention encouraging late-night visits to the fridge for leftovers. This is a book for those who see food as sheer pleasure -- Jessica Callan * Good Housekeeping *
£24.00
Potter/Ten Speed/Harmony/Rodale Tiffy Cooks
Book Synopsis
£21.25
Ebury Publishing Good Food Meals For Two Tripletested Recipes
Book SynopsisAngela Nilsen's career has always involved food, either teaching or writing about it for books, magazines and newspapers, both in England and North America (where she was a food writer with the Vancouver Sun newspaper, Canada for 7 years). From May 1994 - July 2004, she was Food Editor of BBC Good Food Magazine, and is now a freelance writer and editor. In 2003 she was short-listed for the Glenfiddich Cookery Writer Award, and is the 2004 winner of both the Glenfiddich Cookery Writer Award and The Guild of Food Writers' Cookery Journalist of the Year Award for her work in the 'Ultimate' series in BBC Good Food Magazine.
£8.65
Ten Speed Press The Essential Indian Instant Pot Cookbook
Book Synopsis
£15.29
Rizzoli International Publications Stone Edge Farm Kitchen Larder Cookbook
Book SynopsisFocusing on ten ingredients, this book will enliven and inspire the way you harvest, shop, stock your pantry, and cook for everyday meals and special occasions.Celebrating the bounty of the estate's organic kitchen garden, groves, and olive orchard, the Stone Edge Farm Kitchen Larder Cookbook makes the ultimate gift for cooks looking for new creative and efficient means to make the most of abundance and is a thoughtful, practical inspiration for building one's own repertoire of versatile staples and resourceful dishes combining delicious and dependable larder recipes with fresh, seasonal ingredients.Divided into chapters around ten classic ingredients--Lemons and Citrus, Herbs, Garlic, Potatoes, Tomatoes, Peppers, Figs, Quince, Olives and Olive Oil, and Grapes--seventy-five delectable recipes show readers how to prepare pantry staples, such as preserves, infused oils, and conservas, and then how to use those same products and ingredients in fully composed seasonal co
£10.78
Clarkson Potter/Ten Speed Flour Power
Book Synopsis“Tara’s a natural teacher, and this book reads as if she’s at the bench next to you, patiently articulating the core concepts and techniques of bread-making, as well as the joys and rhythms of the craft.”—Claire Saffitz, bestselling author of Dessert Person, from the foreword 80 easy-to-follow recipes and loads of know-how, troubleshooting guidance, and bread science intel for baking your best naturally leavened loaves—from sourdough whisperer Tara JensenONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The Washington PostYes, you can make crusty, tender, bakery-quality sourdough bread—even if you’ve never baked before! Especially when you have a teacher like Tara Jensen (who taught both dessert guru Claire Saffitz and Southern-cooking evangelist Sean Brock) by your side. Tara’s friendly approach to technique and inspired flavors in more than ei
£24.00
Clarkson Potter/Ten Speed Koreaworld A Cookbook
Book Synopsis
£24.00
Knopf Doubleday Publishing Group The Cookie That Changed My Life
Book SynopsisNEW YORK TIMES BESTSELLER • The eagerly anticipated baking bible from America's most respected authority: 100+ recipes for cookies, cakes, breads, breakfast pastries, and much more.A Best Book of the Year: NPR, Los Angeles Times, EpicuriousNancy Silverton baked a brioche so perfect that it brought Julia Child to tears...Nancy showed us how to strip away the extras and spotlight the essentials. She’s still doing that and we’re all still learning from her. —Dorie Greenspan, author of Dorie's CookiesNancy Silverton made her reputation as the original pastry chef for Wolfgang Puck's restaurant Spago. Biting into a particularly delicious peanut butter cookie one day, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods.Alongside the classics—Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits—Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!)—all sure to become future classics. With more than a hundred perfected recipes, The Cookie That Changed My Life is a veritable encyclopedia of the very best things to bake.
£26.40
