Cookery Books
Potter/Ten Speed/Harmony/Rodale Dessert Person: Recipes and Guidance for Baking
Book Synopsis
£22.10
Phaidon Press Ltd How to Boil an Egg
a huge range and FREE tracked UK delivery on ALL orders.
£17.95
HarperCollins Publishers A Winemakers Guide to Drinking the World
Book SynopsisIn this unique and evocative blend of food, drink and travel writing, Bert Blaize and Victoria Brzezinski give winemakers the floor to take us on a journey around the landscapes, cultures, cuisines, best places to eat and drink, and of course, wines, that they know and love better than anyone on earth.Wine producing regions are some of the most beautiful and fascinating parts of the planet.Where there's good wine, there's almost always good food, beautiful landscapes, a rich history, and fascinating characters who can speak to our complex and evolving relationship with our planet because few people have a closer relationship with the earth than those who make wine from it.Those characters including recovering rockstars, former engineers making wine in nuclear shelters, and daughters who have reclaimed their family's land from defunct communist dictatorships will be the ones whose perspectives, recommendations and stories we hear as we travel through the world's wine producing region
£22.50
Ryland, Peters & Small Ltd Tofu
£13.49
Dorling Kindersley Ltd Upside Down Cooking
Book SynopsisDominic Franks is a food writer for Lincolnshire Life, is regularly featured on BBC Lincolnshire radio as their food expert, and has been running his blog Dom In The Kitchen since 2010. Dominic has always loved food and draws inspiration from Delia Smith and his Mum, his Jewish heritage and London upbringing.
£18.70
Fantom Films Limited It's All In The Booklet! Festive Fun with Fanny
Book Synopsis
£11.69
Insight Editions The Ultimate 90s Cocktail Playlist
Book SynopsisEverybody drink now! Lyrics and Libations mixes booze and music with over 70 cocktails based on all your favorites ’90s hits, like Vogue, Loser, and Baby One More Time.Pour yourself a tall glass of musical memories with Lyrics and Libations! This colorful cocktail book is brimming with drinks for every mood and genre, featuring some of the greatest artists and memorable songs of the ’90s. Every recipe is inspired by a chart-topping hit of the decade, and includes trivia and stories. With Lyrics and Libations as your guide, your guests will be drenched in drinks and nostalgia before they can say “Here we are now—entertain us!” 70+ COLORFUL COCKTAILS: From party drinks to nightcaps, enjoy over seventy musically-inspired cocktails GET READY FOR THIS: There’s a drink for every kind of music-lover! Craft cocktails based on dance music, hip-hop, R&B, grunge, metal, and more
£17.09
Short Books Ltd The Fast 800 Easy: Quick and simple recipes to
Book Synopsis**AS SEEN ON CHANNEL 4**130 brand-new recipes to cook up at home, any day of the week...Following their bestselling Fast 800 Recipe Book, Dr Clare Bailey and Justine Pattison return with a fabulous new cookbook, featuring super-simple recipes to enable you to eat well with minimum prep time on your fasting days. All of the dishes in this book are based on the Mediterranean style of eating now proven to revolutionise your health, and many can be thrown together from freezer or store-cupboard staples. There are numerous vegetarian options, plus simple ways to expand meals for non-fast days or when you are eating with friends or family. With everything from salads and wraps to winter stews and curries, The Fast 800 Easy will help you rustle up delicious, nutritious meals in minutes - food that tastes so good you won't feel the low calorie count.'One word - brilliant! I lost 28lb in 9-10 weeks and 7 inches off my waist. Also dropped 2 clothes sizes. Love this programme!' - AnneINCLUDES 8 WEEKS OF CALORIE-COUNTED MEAL PLANS
£17.09
Lost in the City LOST iN Cooks
Book SynopsisFrom a traditional salted cod recipe from a Reykjavik chef all the way to a sweet Rosewater Pavlova recipe from an Australian chef in Berlin, LOST iN Cooks is packed with eleven appetite-blustering recipes. Plenty of photography set the scene whilst interviews with the chefs go a bit deeper into the story of each recipe as well as how it can best be enjoyed at home. Playlists and Ingredients lists are accessible on your phone.
£13.30
Cornerstone Eat, Drink, Nap: Bringing the House Home
Book SynopsisThe quintessential style, cooking, and home interior book from Soho House, the world's leading members' club.Since the first Soho House opened its doors over 25 years ago, we've learnt a bit about what works. Contemporary, global yet with something quintessentially English and homely at its heart, this is Soho House style explained by its experts:- From planning a room to vintage finds: bringing the Soho House look home.- Our House curator's advice on how to buy, collect and hang art.- The art of a great night's sleep: how to design the perfect bedroom.- No-fuss recipes and chef's tips: here's how to make your favourite House dishes.- Inside Babington: our take on country-house living. Wellies optional.- Flip-flop glamour and poolside style from Soho House Miami Beach.- All the secrets of cocktail hour: House tonics and barman's tips.- Spa treatment at home, DIY facials and chocolate brownies.Eat Drink Nap, a 300-page highly illustrated book, with a foreword from founder Nick Jones, and photography from leading food and interiors photographers Mark Seelen and Jean Cazals, shares the Soho House blueprint for stylish, modern living, the Soho House way.___________________________________________Readers love EAT, DRINK, NAP:'A fun and stylish guide to a better life''A perfect coffee table book!''I love it and people comment and do flick though it when they are at my home''Simple but elegant. . . and chocked full of beautiful pictures and wonderful information for making your house a home.'Trade ReviewIf you’re looking for inspiration for interior design, party hosting or catering, this stylish lifestyle guide is perfect… a fascinating look behind the closed doors of this celebrated private member’s club * Seven Days Sunday Mail *
£28.00
Ryland, Peters & Small Ltd Cookies
Book SynopsisPerfect eaten as a tasty mid-morning snack, baked to celebrate a special occasion, or boxed to present as a gift, cookies are simple to bake yet always welcome. Here you'll find over 90 perfect recipes, from old favourites to new treats.
£13.49
Ryland, Peters & Small Ltd Winter Warmers
Book Synopsis
£13.49
Ryland, Peters & Small Ltd Sweet Treats
£9.49
Ebury Publishing Janes Patisserie Classic
Book SynopsisJane Dunn started her blog after training at Ashburton Chefs Academy and has amassed a loyal following across social media. Jane has baked on This Morning, James Martin's Saturday Kitchen, and her recipes have been featured in The Times, Fabulous, Cosmopolitan and more. Her first book, Jane's Patisserie, is the fastest selling baking book of all time and all four of her books have been instant No.1 Sunday Times Bestsellers.Find her at Janespatisserie.com on Instagram, Facebook, Youtube, and Twitter @janespatisserie
£21.25
Penguin Books Ltd Cooking Fast and Slow
Book SynopsisOver 100 delicious plant-packed recipes that make simple food feel posh, and posh food feel simple. Former personal chef Natalia Rudin, aka NatsNourishments, is adored for her quick, nourishing recipes whipped up after a long day at work. This is her debut cookbook full of knock-out recipes that are low on effort but BIG on flavour. No matter how much time you have, there is a recipe for every occasion: hearty weeknight meals that take less than 15 minutes, 30 minutes or an hour; slower recipes to savour at the weekend; meal-prep ideas to elevate your packed lunches; and moreish treats to satisfy every sweet tooth. Your soon-to-be favourites include:Smashed Miso Butterbeans and Crispy Soy MushroomsBasil, Courgette and Pistachio MafaldineBlistered Tomatoes and Chickpeas on Creamy PolentaRomesco Roasted Veg Quinoa BowlWhipped Feta', Courgettes and MintFluffy Buckwheat Pancakes with Date CaramelChai Spiced Chocolate and Pecan BlondiesCooking Fast and Slow is a show-stopping cookbook f
£21.25
Quadrille Publishing Ltd The Curry Guy Thai: Recreate Over 100 Classic
Book SynopsisThe Curry Guy aka Dan Toombs is back, and this time he is taking on Thai takeaway and restaurant favourites.Dan has spent over two decades working with chefs and eateries to research and create recipes that taste just like the takeaway. Thai cuisine is known for its light dishes that are packed with diverse flavours and textures, and which make the most of a fine balance of sour, sweet and salt.In The Curry Guy Thai, Dan offers up his own versions of those much-loved dishes, including beef massaman curry, red duck curry, pad Thai, fishcakes and summer rolls.With over over 100 recipes, beautiful colour photography throughout, plus store cupboard tips and advice, you'll learn how to create your own classic dishes at home.
£14.25
Bloomsbury Publishing PLC Medium Raw
Book SynopsisAnthony Bourdain''s long-awaited sequel to Kitchen Confidential, the worldwide bestseller''As ferociously rude as anything Bourdain has done before'' GuardianTerrific ... his love for his subjects - both the food and the cook - sings'' TelegraphBourdain has insight, access and good taste, and he''s a naturally engaging writer'' New York TimesA lot has changed since Kitchen Confidential - for the subculture of chefs and cooks, for the restaurant business - and for Anthony Bourdain.Medium Raw explores these changes, moving back and forth from the author''s bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker, Bourdain compares and contrasts what he''s seen and what he''s seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in foodTrade Review'As ferociously rude as anything Bourdain has done before' * Kathryn Hughes, Guardian *‘Terrific ... his love for his subjects - both the food and the cook - sings as it once did in Kitchen Confidential' * Daily Telegraph *‘Bourdain has insight, access and good taste, and he's a naturally engaging writer ... [he] is a hopeless romantic when it comes to food and the people who cook' * New York Times *‘Bourdain is a vivid, bawdy and often foul-mouthed writer. He thrills in the attack, but he is also an enthusiast who writes well about things he holds dear' * Wall Street Journal *
£12.34
Delish Books Creative food photography: How to capture
Book SynopsisCreative Food Photography is for photographers who already know how to shoot in manual mode, who have watched the Youtube videos, googled all things food photography and want MORE - more creativity, more information, more of what's not on the internet! In this beautiful, inspiring and thoughtful book, food photographer, stylist and photography teacher Kimberly Espinel explores the ways in which food photography can be brought to life, through planning, styling, and the study of natural light. With warmth, passion and gentle encouragement, Kimberly helps you to play with new ideas and grow in confidence as you discover your own unique style. If you're looking for a highly technical book and want to study artificial light, then this book is may not be the right fit for you. In turn, if you want to delve into your creativity, learn how to put together a professional mood board, understand how to compose your images far beyond the rule of thirds, develop your photographic eye, create images that evoke emotion and learn to style in your own unique way, then this book is for you!
£22.95
Hardie Grant Books Abundance
Book Synopsis
£36.67
Headline Publishing Group The Burger Bible
a huge range and FREE tracked UK delivery on ALL orders.
£15.29
Hardie Grant Books Winter in the Highlands
£30.00
Orion Publishing Group The Best of the Hairy Bikers
Book Synopsis
£26.24
Random House In for Dinner
Book SynopsisPacked with flavourful recipes for any occasion, this is the only cookbook you need to entertain friends and family this summer READERS LOVE ROSIE'S RECIPESAccessible and affordable recipes for every occasion'An instant classic; chock-full of joy'I genuinely cannot wait to make each and every dish'Genuinely fantastic recipes... accessible for a nervous cook and yet exciting for a more seasoned chef''Makes you want to EAT with the people you love' Calum Harris'Classic recipes spun into simple meals to make with and for friends. What's not to love?' Claire PtakRosie uses affordable ingredients and makes really special and really delicious meals. I'm a big fan!' Melissa HemsleyFor the past five years, home cook Rosie Kellett has been living communally with six others, making delicious seasonal food on a budget. In her first cookbook, she shares 101 low-effort, high-reward, veg-forward recipes to nourish you. In for Dinner will give you the confidence to cook a Sexy Cacio e Pepe for your friends, bake moreish PBJ Blondies for your partner's birthday, or make a Casual Chilli for your family on a weeknight, because in reality, that is a chill thing to do, if you know how. Split across Breakfast, Lunch, Dinner and Cakies, discover recipes such as:- Summer Holiday Bean Salad- Comté, Spring Onions and Sesame Scones- Mezze Feast with Falafel, Sumac Onion Slaw and Flatbreads- Harissa Honey Roasted Carrots, Tahini Yoghurt, Roasted Sesame Seeds- Citrus Mackerel Spaghetti with Pangrattato- White Chocolate Burnt Caramel Cookies- Crispy Chickpea Caesar SaladThese delightful recipes inspired by communal living are sure to join your weekly rotation, inspiring you to stay In for Dinner
£22.95
Dorling Kindersley Ltd The Science of Fermentation
Book SynopsisRobin Sherriff is the CEO of The Fermenter's Guild and owner of The Koji Kitchen in Edinburgh, Scotland. After studying chemistry and biology, Robin took the natural path from park ranger to bike mechanic, and animal vaccine researcher to Victorian confectionery plant site manager before going back to study for an MSc in Gastronomy. Robin wrote his thesis on Japanese whisky philosophy in Kyoto, where he learned about saké, and thus koji. When he returned to the UK, he became obsessed with moldy rice and fermentation at large, so in 2020, he started The Koji Kitchen. As a small producer, he became part of the incredible fermentation community and formed a deep respect for the practitioners of the craft and their incredible skills and stories.
£19.80
Octopus Publishing Group Hamlyn Hamlyn All Colour Cookery 200 Classic
Book SynopsisTHE PERFECT BOOK FOR COCKTAIL LOVERSEveryone enjoys a fancy tipple from time to time, whether partying among friends or taking a moment alone to relax, but sometimes you need more than just a rum & coke. This book provides you with 200 recipes to create the perfect drink for any occasion, from a minty Mojito or classic Margarita to a sophisticated Champagne Cocktail or exotic Russian Spring Punch. With full-page colour photographs and easy-to-follow recipes, Hamlyn All Colour Cookbook: 200 Classic Cocktails is the essential guide to impressing your guests and making your drinks toast of the town.
£8.04
Octopus Publishing Group The Elven Cookbook
Book SynopsisDiscover Tolkien''s Elves like never before with 60 easy and delicious recipes inspired by all things Elven from The Silmarillion, The Hobbit and The Lord of the Rings. This is the perfect, must-have addition to any Tolkien fan''s bookshelf and follows the international success of the Recipes from the World of Tolkien.Recipes from the World of Tolkien, Volume II, The Elven Cookbook features photos of many of the recipes as well as stunning line illustrations of Elves by renowned illustrator Victor Ambrus. There are short feature essays that explore the compelling role of food in Tolkien''s works, and bring the Elven world - from their awakening in The Silmarillion to the departure of Galadriel from Middle-earth at the end of The Lord of the Rings - to life.From a real-world take on a recipe for Lembas Bread to original creations such as Celebrimbor''s Dropped Scones and Mirkwood Coq-au-Vin, you''ll discover recipes for every meal of the day that transport you into Tolkien''s world.With vegan, vegetarian, gluten-free and omnivorous recipes, there''s something for everyone and The Elven Cookbook is the perfect gift for every Tolkien fan looking for inspiration in the kitchen.This work is unofficial and is not authorized by the Tolkien Estate or HarperCollins Publishers.
£17.00
Hodder & Stoughton McGee on Food and Cooking An Encyclopedia of
Book Synopsis''This explains everything. Literally. I am so grateful to McGee for his tirelessness, his patience, and his commitment to answering the whys of the kitchen.'' Samin Nosrat''A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food.'' - Jamie Oliver ''Quite simply one of the greatest cookery books ever written'' - Heston BlumenthalIf you''ve ever wondered:Why fish goes off quicker than meat; How to tell stale eggs from fresh ones; Why you''re supposed to leave pancake batter to rest; How it is that cheese can possibly have so many different permutations of flavour and texture; Why chopping onions makes you cry; Or even how to avoid poisoning your guests - then this is the book for you. The ultimate cookery classic, ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. Harold McGee''s original was acclaimed as a masterpiece on both sides of the Atlantic, selling over 200,000 copies worldwide. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decades, this new book will amaze all those who love food.Trade ReviewIt answers every culinary question. . . This is the definitive, heavyweight reference book for the keen cook. * Spectator *There has been no book like this since Alan Davidson's Oxford Companion to Food, and there a few books so comprehensive, perspicuous or gracefully written on any subject. It is no exaggeration to call it a masterpiece. * Paul Levy, TLS *Dazzling informative. . . . McGee is the father of modern food science and by far the most enjoyable writer to read on the subject. * Bee Wilson, Sunday Telegraph *if you have to buy a present for someone really obsessed with cooking the outstanding choice is a work that is not new and does not contain a single recipe. McGee on Food and Cookery is an expanded version of Harold McGee's classic exploration of science in the kitchen. Not only does he explain how every culinary reaction works, he also explores the history of everything we eat... For the price of a meal, you'll get a lifetime's nutrition. * Christopher Hirst, Independent *He has made the jump from mere author to timeless authority ... the book is quite remarkable in its depth, breadth and clarity. * Observer *
£36.00
HarperCollins Publishers Its Beginning to Look a Lot Like Cocktails
Book Synopsis
£11.69
Little, Brown Book Group The Savoy Cocktail Book
Book SynopsisOriginally published by Constable in 1930, the Savoy Cocktail Book features 750 of the Savoy''s most popular recipes. It is a fascinating record of the cocktails that set London alight at the time - and which are just as popular today. Taking you from Slings to Smashes, Fizzes to Flips, and featuring art deco illustrations, this book is the perfect gift for any budding mixologist or fan of 1930s-style decadence and sophistication. Updated with a new introduction and recipes from The Savoy.
£16.14
Abrams & Chronicle Books Snoop Doggs From Baked to Baker
£21.22
Clarkson Potter/Ten Speed Lets Make Ramen
Book Synopsis
£14.39
Ryland, Peters & Small Ltd Cauliflower
Book SynopsisDiscover 60 diverse and exciting ways with the mighty but humble cauliflower, from fresh and rustic to elegant and richly spiced, is there anything this wonder-vegetable can't do?
£15.29
HarperCollins Publishers The National Trust Book of Scones: 50 delicious
Book SynopsisSarah Merker brings you 50 scone recipes from the National Trust. History is best enjoyed with a scone, as everyone who’s visited a National Trust house knows. This book brings you the best of both. Scone obsessive Sarah Merker has gathered 50 – yes 50 – scone recipes from National Trust experts around the country. And she’s written a quirky guide to 50 National Trust places to delight and entertain you while you bake or eat those blissful treats. Eccentric owners, strange treasures, obscure facts – it's all here. Whip up a Triple Chocolate scone while you read about the mechanical elephants at Waddesdon Manor. Or savour an Apple & Cinnamon scone while you absorb the dramatic love life of Henry Cecil of Hanbury Hall. Marvel at a Ightham Mote's Grade 1 listed dog kennel while you savour a Cheese, Spring Onion and Bacon scone. 50 of the best scones in history. And 50 of the best places to read about. You’ll never need to leave the kitchen again.
£9.49
Random House USA Inc Sweet Tooth
Book Synopsis
£24.00
HarperCollins Publishers The National Trust Book of Afternoon Tea
Book SynopsisFrom cucumber sandwiches to jam and scones, this comprehensive cookery book from the National Trust is chock full of recipes that go perfectly with a nice cup of tea. From cucumber sandwiches to jam and scones, this comprehensive cookery book from the National Trust is chock full of recipes that go perfectly with a cup of tea. Afternoon tea is the quintessential British ritual. And with over 100 tearooms across the country, the National Trust knows a thing or two about it. This gift-sized guide has delicious recipes for savory and sweet treats, whether you’re looking for a lively party, the last word in elegance or a hearty winter tea by the fire. From sandwiches and tarts to cakes, scones, macaroons and preserves – some are classic, some have a twist, such as cucumber sandwiches with minted cream cheese, toasted farmhouse bread with anchovy butter, the classic Victoria sponge, brandysnaps or scones. Plus there’s everything you need to know to brew the perfect pot of tea (not to mention the odd cocktail and bowl of punch). Food historian Laura Mason also includes some fascinating and amusing historical recipes that reveal how afternoon tea was taken in times gone by and the origins of some of our beloved dishes.Trade Review“This is a book to delight, to dream about, learn new skills or to be given as a perfect gift”. * Yorkshire Gazette & Herald *
£9.49
Running Press,U.S. Booze Vinyl
Book SynopsisThe ultimate listening party guide, Booze and Vinyl shows you how to set the mood for 70 great records from the 1950s through the 2000s. From modern craft cocktails to old standbys, prepare to shake, stir, and just plain pour your way through some of the best wax ever pressed. Wickedly designed and featuring photography throughout, Booze & Vinyl is organized by mood, from Rock to Chill, Dance, and Seduce. Each entry has liner notes that underscore the album''s musical highlights and accompanying Side A and Side B cocktail recipes that complement the music''s mood, imagery in the lyrics, or connect the drink to the artist. This is your guide to a rich listening session for one, two, or more. Among the 70 featured albums are: Sgt. Pepper''s Lonely Hearts Club, Purple Rain, Sticky Fingers, Born To Run, License to Ill, Appetite for Destruction, Thriller, Like a Virgin, Low End Theory, The Rise and Fall of Ziggy Stardust, Hotel California, Buena Vista Social Club, Back to Black, Pet Sounds, Vampire Weekend, and many more
£19.80
Dorling Kindersley Ltd Joshua Weissman: An Unapologetic Cookbook. #1 NEW
Book SynopsisA Weissman once said..."...can we please stop with the barrage of 2.3 second meals that only need 1 ingredient? I get it...we're busy. But let's refocus on the fact that beautifully crafted burgers don't grow on trees."Great cooking does, and should, take time. How can you know if something is your favourite if 50 to 80 percent of the stuff you've been eating was made by someone else? Butter, condiments, cheese, pickles, patties, and buns. For a superior and potentially even life-changing experience, you can (and should, to be honest) make these from scratch. While you're at it, give your own twist. As Joshua would say, "If you don't like blue cheese, then don't use blue cheese." With no regrets, excuses, or apologies, Joshua Weissman will instruct you how with his irreverent humour, a little bit of light razzing, and over 100 perfectly delectable recipes. If you love to host and entertain; if you like a good project; if fast food or kitchen shortcuts keeps letting your tastebuds down; then Joshua Weissman: An Unapologetic Cookbook is your ideal kitchen companion.*#1 New York Times Bestseller - September 2021Trade Review"Weissman’s agenda to 'stop putting the past on a pedestal' needs no apology and is well supported in this work, which encourages readers to develop their own sense of cooking intuition while maintaining a grasp of the basics."—Publishers Weekly"Not only do these recipes teach the fundamentals of cooking, but they also are designed to impress and are perfect for first-time entertainers and anyone building a weeknight repertoire. Designed for the new home cook, Joshua Weissman: An Unapologetic Cookbook delivers solid instruction, tasty recipes, and plenty of twists for experienced chefs to enjoy as well.”—Booklist
£18.00
Octopus Books Love Gluten Free
Book Synopsis
£18.70
Ryland, Peters & Small Ltd The Herb Kitchen
Book SynopsisThis fresh collection of over 50 deliciously easy recipes for cooking with herbs, includes everything from zingy sauces, salsas and dressings to substantial salads, main plates and even sweet things.
£14.44
Weldon Owen, Incorporated The Unofficial Twilight Saga Cookbook UK Edition
Book Synopsis
£21.24
Bloomsbury Publishing PLC Pam the Jam
Book Synopsis-''Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I''ve learnt so much from her'' DIANA HENRYPam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as ''Pam the Jam'', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there''s a recipe for classic lemon curd, Trade ReviewPam Corbin is the master, and the first person I turn to for everything to do with preserving. I’ve learnt so much from her -- Diana HenryPam takes you on a fruit-filled journey, teaching you the skills to capture each season’s brief flavourful moments in jars that you’ll treasure -- Dan LepardI’ve learnt so much from Pam about making preserves. I love the way she’s dialling down the sugar and dialling up the fruit and veg in a lot of these recipes – and the results are as good as ever -- Hugh Fearnley-WhittingstallPam’s super-delicious recipes capture flavour at its peak, with even more fruit, and far less sugar and vinegar in her preserves and pickles -- Darina AllenThere is no greater authority on preserving than Pam the Jam. Her knowledge is endless, matched only by her infectious enthusiasm and down-to-earth competence -- Guy Singh-Watson, Founder of Riverford Organic FarmersA handsome, practical tome -- Delicious magazineThe new bottling bible * Daily Telegraph *Everything you need to know about making jam * Country Life *
£18.00
Ebury Publishing Ottolenghi Test Kitchen: Shelf Love
Book SynopsisRelaxed, flexible home cooking from Yotam Ottolenghi and his superteam.Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist.This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops.For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all.This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own.This is how to cook, the OTK way.Trade Review'Ottolenghi's test kitchen under a railway arch, where he and his team conjure up new recipes, has always felt like my version of Dahl's chocolate factory, and its spirit inhabits Ottolenghi's Instagram account. At a time when everyone and their pug is doing Insta-cookalongs, his is still something special' -- Marina O'Loughlin * Sunday Times *I absolutely love this book! -- Nigella LawsonYou could cook out of this for years and never eat a dull meal. -- Diana Henry * Telegraph *In this guide to making the most of what you have, it's inspiration that shines, rather than fancy ingredients. * Observer *
£21.25
Quarto Publishing PLC Sweet Treats with Bonne Maman
Book SynopsisSweet Treats with Bonne Maman celebrates this iconic brand with a selection of delicious bakes to make and share!Founded in 1971, Bonne Maman has become an instantly recognisable institution. With products available in 125 different countries, it remains a top-selling preserves brand across the World and has become synonymous with being a quality product, available to all.This book brings together a selection of Bonne Maman’s most delicious treats, including bakes such as marble cake, banana bread, madeleines, cookies, linzer biscuits, shortbreads and double chocolate muffins…perfect for snacks and to share with family and friends!
£13.49
Random House USA Inc Trejo's Tacos: Recipes and Stories from LA
Book Synopsis
£19.55
Bloomsbury Publishing PLC The Food of Sichuan
Book SynopsisWinner of the Fortnum & Mason Cookery Book Award 2020Shortlisted for the Guild of Food Writers Award 2020Shortlisted for the James Beard Award 2020''Cookbook of the year'' Allan Jenkins, OFM''No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject'' Jay RaynerA fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery.Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.''This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns'' Yotam OttolenghiTrade ReviewCookbook of the year for me. A masterwork to be measured next to the best of Claudia Roden, by a skilled cook and writer immersed in the food and region. A book to be kept near the cooker, to be splattered in red oil -- Allan Jenkins * Observer Food Monthly *Every now and then a book comes along that is more than a cookbook or a book on food, and without a doubt that book is The Food of Sichuan. Fuchsia's deep understanding and clear description of the dishes is simply so mouth-watering that I wanted to run to the kitchen and start cooking every dish -- Ken Hom, OBENo one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject -- Jay RaynerThis book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns -- Yotam OttolenghiSichuan is where Dunlop – a major expert on the cooking and culture of China – started her culinary journey and there’s no better guide to the region’s food. Her work is scholarly but accessible and her instructions clear -- Diana Henry * Daily Telegraph *It's much more than a splendid cookbook, dwelling on a fascinating region of south-west China and its spicy and fashionable cuisine * Country Life *If Sichuan is entirely new to you though, Fuchsia is the ideal guide * Western Morning News *Praise for Sichuan Cookery -- -This book transports you to another world… * Guardian *Fuchsia Dunlop writes beautifully about Sichuan’s culinary history, culture, methodology, philosophy and ingredients. She makes you want to cook every one of her gorgeous-sounding recipes… -- Sybil Kapoor * Independent *Sichuan Cookery is an outstanding work that deserves every accolade -- Bee WilsonA scholarly, comprehensive expert’s guide to the cooking of south-west China… A curiosity and a joy * Sunday Telegraph *I will cook it again and again * BBC Good Food Magazine *Fuchsia Dunlop's mince pies are better than yours * Yorkshire Post *
£27.00
Octopus Publishing Group White Heat 25: 25th anniversary edition
Book SynopsisOnce in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.Trade ReviewMarco Pierre White was the original rock-star chef - the guy who all of us wanted to be... He made history. -- Anthony BourdainUnquestionably, this is the most influential cookbook of all time. -- Tom KerridgeWhite Heat was the book that made boys want to become great chefs. -- Pierre KoffmannWhite Heat made kitchen work as sexy as being a lead singer and Marco wore it like Mick Jagger. -- Mario Batali
£33.25
Anness Publishing Preserves: 140 delicious jams, jellies and
Book Synopsis
£5.62
Ryland, Peters & Small Ltd Tickle Your Pickle with Shedletskys
£15.29
