Cookery Books
Penguin Books Ltd Liddon A Oh She Glows Every Day
Book SynopsisEmbrace a plant-based diet in 2021 with Angela Liddon''s classic vegan cookbook, containing over 100 easy and delicious recipes''A colourful compendium of plant-based recipes'' Daily Telegraph_______Angela Liddon''s irresistible and foolproof recipes have become the gold standard for plant-based cooking. Filled with over 100 family-friendly recipes, Oh She Glows Every Day is the classic vegan cookbook for simple, easy and tasty plant-based cooking.These tasty recipes include . . .- ENERGY-BOOSTING BREAKFASTS such as glowing rainbow smoothie bowl, roasted breakfast hash and apple pie overnight oats- TASTY ENTREES such as chilli cheese nachos, sun-dried tomato pasta and comforting lentil and chickpea curry- SIDES AND SALADS such as protein power rainbow quinoa salad, marinated italian tofu and miracle healing broth- SNACKS AND DESSERTS such as chocolate-dipped macaroons, spiced buttercream frosting, lemon cheesecake with strawberry-vanilla compote- HOMEMADE STAPLES such as vegan mayo, almond-hazelnut butter and coconut whipped creamA beautiful go-to cookbook from one of the internet''s most most popular voices in food, Oh She Glows Every Day proves that it''s possible to cook simple, nourishing, and tasty vegan meals for every day of the week.''You will want to make everything'' Independent''Glowing with goodness'' Vegetarian LivingTrade ReviewWith over one hundred tasty, family-friendly plant-based recipes in the follow-up to the bestselling Oh She Glows Cookbook, Oh She Glows Every Day is the perfect book for busy people wanting fuss-free healthy eating on a daily basis. * from the publisher's description *A colourful compendium of plant-based recipes. A selection of healthy dishes for vegans, vegetarians and omnivores alike, as well as options for those with food allergies. Liddon provides easy, freezable and "kid friendly" dishes for time-strapped parents who are keen to ensure that both they and their offspring can maintain a healthy diet * Daily Telegraph *You will want to make everything -- IndependentGlowing with goodness -- Vegetarian LivingAngela Liddon of Oh She Glows is an ace vegan cook -- Emerald Street, StylistThis is such a complement to Angela's first cookbook - more healthy and usable recipes that will become a part of your everyday cooking. -- Sara Forte, author of The Sprouted KitchenThere she glows again! Angela's second book is divinely inspired and endlessly inspiring - she is a fountain of brilliant ideas. -- Sarah Britton, author of My New Roots
£17.09
ABC Books Slow Cooker Central 7 Nights Of Slow Cooking
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£11.69
Anness Publishing SouthEast Asian Curries 50 Recipes from Thailand
Book SynopsisAn essential guide with easy-to-follow recipes for making delicious, fragrant curries. Features authentic dishes such as Beef Curry in Sweet Peanut Sauce from Thailand, Burmese-style Pork Curry, Malaysian Fish Curry, Indonesian Fried Rice, and Mixed Meat Soup from the Philippines.
£7.60
Schiffer Publishing Ltd Medieval Cooking in Todays Kitchen
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£19.54
Hippocrene Books Inc.,U.S. The Cooking of EmiliaRomagna Illustrated Edition
Book SynopsisBack in print in a new illustrated edition with color photographs! Giovanna Bellia La Marca guides readers through the wealth of local delights in Emilia-Romagna, a region in northern Italy famous for its gastronomic offerings.The Emilia-Romagna region in northern Italy is home to several of the world’s most renowned gastronomic cities—the capital, Bologna, has given its name to the famed Bolognese sauce; from Parma comes exquisite prosciutto, the best-known pork product of Italy; Parmigiano-Reggiano cheese has been made in Parma and Reggio-Emilia for over 700 years; and Modena has been producing unrivaled balsamic vinegar for centuries. This culinary heartland is also well-known for its delicate homemade pastas.Giovanna Bellia La Marca (author of Sicilian Feasts and host of YouTube’s “Kitchen on the Cliff” cooking show) takes readers on a personally-guided tour through the culinary landscape of this beautiful Italian region. From homemade tagliatelle noodles with a rich, hearty Bolognese Ragú, to unique desserts like Torta Ferrarese, a confection made with fresh egg noodles layered with almonds, sugar, and butter that hails from the town of Ferrera, home chefs will fall in love with the classic Italian fare presented in these 140 recipes.A section on cooking techniques teaches the correct way to peel chestnuts, clean leeks, soak dried beans, and much more. Also included are guides to the wines of the region and Italian ingredients, a resource section with specialty retailers, and a bibliography. Along the way, La Marca reminisces about her favorite meals, people, and places in Emilia-Romagna, sharing a true taste of the region with readers.Sample recipes:• Fritelle di Castagna (Chestnut Fritters)• Cavoli alla Romagnola (Savoy Cabbage Romagna Style)• Ragu’ Romagnolo di Lugo (Meat Sauce From Lugo)• Polenta con Funghi (Polenta with Mushrooms)• Ossobuco alla Romagnola (Ossobuco in the style of Romagna)• Pollo Ripeno di Castagne (Chestnut-stuffed Chicken)• Brodetto (The Classic Fish Stew of Romagna)• Salsa Zabaglione (Zabaglione Sauce)• Classico Ragu’ Bolognese (Classic Bolognese Sauce) • Torta Ferrarese (Fresh Noodle Cake from Ferrara)• Crostata di Albicocche (Apricot Tart)
£19.79
Rizzoli International Publications Do It In Paris
Book SynopsisThe ultimate reference guide to the best things to do in Paris?many of which are hidden or unexpected?from the editors of the hit online magazine.Carefully curated by the editors of the famous Do It in Paris online magazine, this must-have guide contains 450 of the best sites, attractions, and things to do with a unique twist: these exceptional destinations are the key to experiencing Paris like a local and to discovering the city?s hidden gems including little known museums, hole-in-the-wall boîtes, and other unexpected places that have a truly ?only in Paris? quality.Featuring a handsome package with a cover made from pleasantly tactile canvas-like material, this volume feels substantial in the hands and is a delight to use. It is the perfect companion for an unforgettable Parisian adventure.Organized as a stroll neighborhood by neighborhood, the book invites the user to collect impressions, memories, and keepsakes of visits to different spots, allowing it to become a true souvenir album or scrapbook of experiences.
£13.46
University of Georgia Press Fishing for Chickens A Smokies Food Memoir
Book SynopsisA well-seasoned blend of memoir and cookbook, Fishing for Chickens offers the perspective of a Bryson City, North Carolina, native on a particular portion of southern Appalachia - the Smokies.
£32.26
Duke University Press Good Bread Is Back
Book SynopsisLeading French bread expert Steven Laurence Kaplan narrates the decline and rise of the French artisanal breadmaking tradition, explaining in detail the breadmaking process and the ideal characteristics of good bread.Trade Review“Good Bread Is Back will become the canonical book on 20th century French baking, not only in English but in French too.” * The Fresh Loaf *“[F]or anyone with a broad interest in bread, the book is an excellent and comprehensive look at the product and how it has shaped, and been shaped by, French society.” * Bakers Journal *“[Kaplan is] not just the leading authority on French bread but the conscience of French baking—a conscience that does not hesitate to tug. . . . Good Bread is Back [is] a punchy, compendious account of how French baking returned to its artisanal roots and sparked a revival in quality crusts.” -- Michael Steinberger * Financial Times *“This is very much a bread nerd's book. . . . It is a fascinating story, and Kaplan is the person to tell it.” -- David Auerbach * Independent Weekly *“A good baguette is as integral a part of French cultural heritage as Paris and Lacan, and this beautiful book forms a fitting tribute, researched, written and illustrated with finesse.” * French Book News *“Professor Kaplan’s new book is a tasty meditation on the many pleasures of good bread, wrapped in an object lesson on the evolution of artisanal production. Many readers who do not share the author’s passion for the technical aspects of breadmaking will nonetheless be impressed by it. And anyone who has ever stood in a French bakery savoring the scent and admiring the array of delectable brown loaves will be heartened by his optimistic conclusion that good bread will always drive out bad. It is, as Kaplan might say, a delicious book with a beautifully gilded crust and a pearly, chewy crumb.” -- Steve Zdatny H-France * H-Net Reviews *“Students of French history and food will find [Good Bread is Back] completely absorbing and it should be required reading for any professional.” * Library Journal *“Throughout this work, Kaplan powerfully demonstrates the symbolic charge of bread as it is ‘’deeply bound up with the basic values of sociability and well-being, with sacred and secular in communion’ (304). . . . Kaplan reminds us through bread, that bread sums up the human experience.” -- Samuel Snyder * Journal of Agricultural and Environmental Ethics *"[A] book every serious American bread enthusiast ought to read. . . . A good storyteller, Kaplan describes his large cast of characters in sharp detail, with numerous protagonists and antagonists, and does a fine job of capturing the center of good in each of them." -- Peter Reinhart * Gastronomica *"A magnificent combination of polemic and scholarship, it asks how the superlative French bread of the eighteenth, nineteenth, and early twentieth centuries gave way to the disappointing industrial loaves of the 1960s onwards; and how these in turn, have been happily supplanted by a new generation of artisananal baguettes, batards and boules." -- Bee Wilson * TLS *
£31.50
Beaufort Books Food Jobs
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£15.74
Flatfish Books Hey Roberto Hu Travels in Venezuela and other
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£11.55
Meze Publishing Cambridgeshire Cook Book Get Stuck in Series 4
Book SynopsisThe Cambridgeshire Cook Book features over 40 recipes from some of the finest independent restaurants, cafes, delicatessens, pubs, farm shops, producers and suppliers in the county. It also features guest recipes from 'The Medicinal Chef' Dale Pinnock, Jin Yee Chung (Winner of Cambridge Bake Off 2015) and Daniel Clifford.
£20.00
Creative Media Partners, LLC The Cost of Food
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£23.70
Austin Macauley Publishers The Moody Cook
a huge range and FREE tracked UK delivery on ALL orders.
£17.09
Bloomsbury Publishing PLC Global Brooklyn
Book SynopsisWhat do the fashionable food hot spots of Cape Town, Mumbai, Copenhagen, Rio de Janeiro, and Tel Aviv have in common? Despite all their differences, consumers in each major city are drawn to a similar atmosphere: rough wooden tables in postindustrial interiors lit by edison bulbs. There, they enjoy single-origin coffee, kombucha, and artisanal bread. This is Global Brooklyn,' a new transnational aesthetic regime of urban consumption. It may look shabby and improvised, but it is all carefully designed. It may romance the analog, but is made to be Instagrammed. It often references the New York borough, but is shaped by many networked locations where consumers participate in the global circulation of styles, flavors, practices, and values. This book follows this phenomenon across different world cities, arguing for a stronger appreciation of design and materialities in understanding food cultures. Attentive to local contexts, struggles, and identities, contributors explore the Trade ReviewGlobal Brooklyn’s authors motivate audiences to ask themselves how design strategies could more accurately reflect the spaces and communities they affect. Most importantly, their arguments prove that Taste is purposefully influenced to keep certain entities alive - a phenomenon all too real in our post-2020 climate. * Bailey McAlister, Georgia State University, USA *Revelatory, witty, and absorbing. ‘Global Brooklyn’ is not just bare wood, chalkboards, and exposed brick from Capetown to Copenhagen, it's a way of describing comparative social change in culinary terms. The coffee shops and restaurants have the same look, but the essays show how different the hip contexts are. * Paul Freedman, Professor of History, Yale University, USA *The authors analyze the ‘hipsterization’ of popular neighborhoods and how it impacts cultural production processes, citizen behavior, urban transformation, entrepreneurial activities, and innovation. This gives us a powerful tool for understanding what they call ‘Global Brooklyness.’ * Steffano Maffei, Professor of Design, The Polytechnic University of Milan, Italy *Table of ContentsPart I: Finding Global Brooklyn 1. Introduction: Global Brooklyn: How Instagram and Postindustrial Design Are Shaping How We Eat, Fabio Parasecoli, New York University, New York City, USA and Mateusz Halawa, Institute of Philosophy and Sociology, Polish Academy of Science, Warsaw, Poland Dispatch: Mobile Brooklyn: The Arrival of Food Trucks, Bryan Moe, Biola University, La Mirada CA, USA Part II: Exploring Global Brooklyn 2. Cape Town: Post-Industrial Chic in a Changing Society, Signe Rousseau, University of Cape Town, South Africa 3. Melbourne: Care, Ethics, and Social Enterprise Meet Global Cafe´ Culture, Tania Lewis, RMIT University, Australia and Oliver Vodeb, RMIT University, Australia Dispatch: Global Zen and the Art of Local Coffee: Japanese Cafe´s in the Age of Global Brooklyn, Helena Grinshpun, Hebrew University of Jerusalem, Israel 4. Copenhagen: Porridge Bars, Nordic Craft Beer, and Hipster Families in the Welfare State, Jonatan Leer, University College Absalon, Roskilde, Denmark 5. Global Paris: Between Terroir and Hamburge´s, Susan Taylor Leduc, Research Center of the Chateau of Versailles, France Dispatch – London: A Stroll in Hackney, Adriana Rosati, Independent Scholar 6. Rio de Janeiro: Tropical Global Brooklyn, Thiago Gomide Nasser, Junta Local, Rio de Janeiro, Brazil Dispatch: From Farm to Cup: The Emergence of Global Brooklyn Cafe´ Culture in Thailand , Yoshimi Osawa, National Museum of Ethnology, Japan 7. Constructing New Communities: Global Brooklyn in Tel, Liora Gvion, Kibbutzim College of Education, Tel Aviv, Israel Dispatch: Accra: Who is Eating in Global Brooklyn?, JT Akai, journalist and author, Ghana 8. Mumbai: Importing and Glamorizing Social Values, Priyansha Jain, Independent Scholar, India Part III: BACK TO BROOKLYN 9. Brooklyn: Hipster Aesthetics, Foodways, and the Cultural Imaginary, Kathleen LeBesco and Peter Naccarato, Marymount Manhattan College, New York City, USA Dispatch: Chicago: Design of Displacement, Mireya Loza, New York University, USA Conclusion: Thinking Food through Design, Fabio Parasecoli, New York University, USA and Mateusz Halawa, Institute of Philosophy and Sociology, Polish Academy of Science, Warsaw, Poland Bibliography Index
£67.50
Hay House Inc The Official Bright Line Eating Cookbook
Book SynopsisNew York Times best-selling author offers a one-of-a-kind program to help readers finally become happy, thin, and free!Sustainable weight loss expert Susan Peirce Thompson builds on the success of her Bright Line Eating Boot Camps and best-selling book with: The Official Bright Line Eating Cookbook!The Official Bright Line Eating Cookbook is designed to help readers transition to this transformative way of life as smoothly and solidly as possible. The first book gave explicit instructions as to what the guidelines for each meal are, but no specific suggestions as to what to actually cook. This book provides recipes, as well as tons of tips, tricks, and tools culled directly from the Bright Line Eating community, the Bright Lifers themselves!Because Bright Line Eating is unlike any food program out there, this cookbook will be unlike any seen before. It''s broken down by warm bowls, cold bowls, and plates. There will be a large section on saladTrade Review“This is absolutely unlike any other cookbook. Dr. Thompson offers an opportunity for a new relationship with food based on research showing that a simple diet is the foundation for permanent weight loss. Inside you will find delicious, nutritious, simple meals to help the brain heal from food addiction and lower the adiposity set point. Meaning no more yo-yo dieting. No more pain of regain. For the generations whose brains were hijacked by refined foods, Bright Line Eating is truly a revolution.”— MARK HYMAN, M.D., director, Cleveland Clinic’s Center for Functional Medicine and #1 New York Times best-selling author of Food: What the Heck Should I Eat?“If you struggle with food, your weight, addictive eating, and are just plain tired of trying to decide what to eat, then Bright Line Eating could be the best decision you’ve ever made.”— CHRISTIANE NORTHRUP, M.D., New York Times best-selling author of Goddesses Never Age, The Wisdom of Menopause, and Women’s Bodies, Women’s Wisdom“I’ve referred tens of thousands of people to Bright Line Eating, and they’ve collectively released more than 100,000 pounds. The fact is, this program works like nothing ever developed in the history of weight loss. And now, with her brilliant cookbook, Dr. Susan Peirce Thompson has made it easier than ever to put it into practical and delicious action. Whether you’re omnivorous or (more power to you!) plant-powered, you’ll find recipes to support you in easily implementing your bright lines, finding food freedom, and moving in healthier directions. Bon appétit!”— OCEAN ROBBINS, co-founder and CEO, Food Revolution Network and author of 31-Day Food Revolution
£14.39
Gibbs M. Smith Inc Cutting Up in the Kitchen
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£24.00
Teacher Created Materials Cooking Innovations
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£9.47
Surrey Books,U.S. Deep Dish
Book SynopsisAfter a tumultuous beginning, the Malnati family turned a small business headed for bankruptcy into the pizzerias that became Chicagoland's most iconic brand. Marc Malnati reveals the inside story of a chaotic family dynamic and the healing and ultimate success that could only come because of a loyal team with an unrivaled work ethic, a willingness to embrace personal growth, and a faith that wouldn't die.
£16.00
Smithsonian Books Stirring the Pot with Benjamin Franklin: A
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£13.59
Appleseed Press Beautiful Boards & Platters: Over 100 Spreads
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£33.99
Book Jungle Simple Italian Cookery
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£9.45
Prometheus Books Sweet as Sin: The Unwrapped Story of How Candy
Book SynopsisRECOMMENDED BY SMITHSONIAN MAGAZINE AS A "BEST BOOK ABOUT FOOD OF 2016"! READERS WITH AN INTEREST IN THE HISTORY OF FOOD AND AMERICANA WILL SAVOR THIS CULTURAL HISTORY There's more to candy than its sugary taste. As this book shows, candy has a remarkable history, most of it sweet, some of it bitter. The author, a food historian and candy expert, tells the whole story-from the harvesting of the marshmallow plant in ancient Egypt to the mass-produced candy innovations of the twentieth century. Along the way, the reader is treated to an assortment of entertaining facts and colorful characters. These include a deposed Mexican president who ignited the modern chewing gum industry, the Native Americans who created pemmican, an important food, by mixing fruit with dried meat, and the little-known son of a slave woman who invented the sugar-processing machine still in use today. Susan Benjamin traces people's changing palate over the centuries as roots, barks, and even bugs were savored as treats. She surveys the many uses of chocolate from the cacao bean enjoyed by Olmec Indians to candy bars carried by GIs in World War II. She notes that many candies are associated with world's fairs and other major historical events. Fun and informative, this book will make you appreciate the candy you love even more by revealing the fascinating backstory behind it.
£13.29
Workman Publishing Homebrewed Vinegar: How to Ferment 60 Delicious
Book SynopsisApple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved something akin to cult status among natural health enthusiasts. But many people don’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.
£16.19
Permuted Press From Scratch: Adventures in Harvesting, Hunting,
Book SynopsisPUBLISHERS WEEKLY BESTSELLER Gold Award Winner in “Food, Cooking, & Healthy Eating” Category of the the Nautilus Awards “Unadulterated, smart, beautifully rendered, and often thrilling… This is delicious, adventuresome entertainment for the mind, soul, heart, and stomach.” —Kirkus Review “Adventurous Anthony Bourdain-esque eaters and readers will savor David Moscow’s every word as he travels far (Ciao, sea of Sardinia) and near (howdy, Texas plains) to learn from farmers, hunters, fisherfolk, and scientists about how our food reaches our plates.” —Reader's Digest David Moscow, the creator and star of the groundbreaking series From Scratch, takes us on an exploration of our planet’s complex and interconnected food supply, showing us where our food comes from and why it matters in his new book of global culinary adventures.In an effort to help us reconnect with the food that sustains our lives, David Moscow has spent four years going around the world, meeting with rock-star chefs, and sourcing ingredients within local food ecosystems—experiences taking place in over twenty countries that include milking a water buffalo to make mozzarella for pizza in Italy; harvesting oysters in Long Island Sound and honey from wild bees in Kenya; and making patis in the Philippines, beer in Malta, and sea salt in Iceland. Moscow takes us on deep dives (sometimes literally) with fisherfolk, farmers, scientists, community activists, historians, hunters, and more, bringing back stories of the communities, workers, and environments involved—some thriving, some in jeopardy, all interconnected with food. The result is this travel journal that marvels in the world around us while simultaneously examining the environmental issues, cultural concerns, and overlooked histories intertwined with the food we eat to survive and thrive. Through the people who harvest, hunt, fish, and forage each day, we come to understand today’s reality and tomorrow’s risks and possibilities.Trade Review“The Moscows have a very engaging voice—readable, informative, and capable of weaving complex information into a captivating narrative, sprinkling sugar on the hard-core information of the story. I was engaged, entertained, informed and pulled along by this tour de force. Bravo!” -- LynNell Hancock, Professor, Columbia Graduate School of Journalism and Director, Spencer Education Fellowship“You don’t need to be some kind of foodie to find this book tasty…and just brilliant.” -- Greg Palast, New York Times Bestselling Author of The Best Democracy Money Can Buy and other books“Perhaps because David is not a culinary insider—not a chef or a farmer or a hunter—the result is something as accessible as it is adventurous. As someone who has actually been in the field with David, I can say that this book wonderfully captures the feeling of being right beside him on his wild, educational, surprisingly humorous, and often shocking adventures.” -- Clay Jeter, Director, Emmy-nominated Netflix series Chef’s Table“I’m still rocking in the wake of reading From Scratch, an all-out adventure of food exploration and education. With a food system that increasingly denies the existence of seasons, it’s an urgent reminder of where our food comes from. The Moscows bring the ancient human art of feeding ourselves back into consciousness.” -- Chef Dan Barber, Blue Hill at Stone Barns“I was prepared not to like this. Oysters? Who gives a shit? But it’s great—like reading an episode of a really good food show, and being taken behind the scenes and somewhere you have never been. The shit really pops. Great stuff.” -- Jeff Pearlman, New York Times Bestselling Author of Showtime: Magic, Kareem, Riley, and the Los Angeles Lakers Dynasty of the 1980s and other books“I loved it...(it’s) both highly educational and highly entertaining. And mighty fine writing. The history lessons are rich and layered, but very accessible. And so is the personal narrative.” -- Kevin Powell, Writer, Civil and Human Rights Activist“From Scratch is a fascinating and necessary book making the connection between global food production, climate and environmental devastation, and disease. Combining science, history, social, and culinary commentary, David and Jon Moscow point to the limitations of a consumer-driven, instant-gratification food culture, and invite us to return to the wonder and integrity of the full food cycle—from scratch to finish; honoring time-intensive processes necessary for both our personal and collective well-being.” -- Adjoa Jones de Almeida, Deputy Director for Learning & Social Impact, Brooklyn Museum
£17.00
Carolyn Magleby Easy Peasy Cooking
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£15.99
Ulysses Press The Unofficial Hogwarts For The Holidays
Book SynopsisMake every day a spell-tacular celebration with this Harry Potter-inspired cookbook, featuring delicious recipes for magical snacks and Great Hall-worthy feasts.
£17.09
Ulysses Press Homemade Condiments: Artisan Recipes Using Fresh,
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£19.54
Ulysses Press The Ube Baking Book
Book SynopsisUbe, meaning ''tuber'' in Tagalog, is a purple yam originating from the Philippines. Ube is totally unique - it is flavourful, sweet, nutty, and bright purple! Its one-of-a-kind flavour and showstopping colour have made it the trendiest ingredient in baked goods and desserts in Asia and around the world. Now, with the first ube-dedicated baking book, you can make your own violet and exceptional creations. With over 50 beautiful photographs and easy-to-follow recipes, award-winning baker Henry Awayan offers his traditional childhood favourites as well as brand-new creations, including: Ube halaya (Filipino jam); White-chocolate chip ube brownies; Halo halo; Mango ube cream tart; Ube creme brulee And more! Perfect for fans of Trader Joe''s Ube Mochi Pancake and Waffle Mix or home chefs of all levels, this book will add a pop of colour to your baking game.
£17.09
Adventure Publications, Incorporated Honey: 50 Tried & True Recipes
Book SynopsisCreate sweet meals with this honey-themed cookbook, featuring 50 recipes complemented by full-color photographs of each dish. Around the globe and dating back to ancient times, honey has been considered “liquid gold” for its uses as a sweetener and as medicine. It is an obvious choice as a food ingredient, and honey’s naturally antibacterial, anti-inflammatory properties make it ideal for incorporating in spa treatments. Honey is a cookbook by Julia Rutland that features 50 recipes—from drinks to desserts to entrees—for cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every dish is a crowd-pleaser! The book’s full-color photography adds to the enjoyment of cooking. Plus, tips about honey varieties and how to help pollinators, as well as honeycrafting ideas, add to the value of this wonderful cookbook. Julia further provides plenty of useful information on buying honey, using it as a replacement for granulated sugar, and more. We love honey because it sweetens and enhances flavors naturally and it provides a natural energy boost. Add Honey to your cookbook collection, and put a little extra sweetness into your life.Table of ContentsAcknowledgments Honey and History Meet the Bees How Honey Is Made More Than Just Honey Save the Pollinators! Nutrition, Health, and Wellness Flavors and Types of Honey Cooking with Honey: Tips and Substitutions Beverages and Sauces Breads and Breakfast Appetizers, Sides, and Entrees Cookies, Cakes, and More Honey Crafts Index About the Author
£999.99
Edition Sirtuin Schlanke Sirtfood Rezepte: Das große Kochbuch zur
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£22.49
Harper & Simons Mixprofi 2: Hausgemacht statt eingekauft - Mit
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£26.99
Anderson Familien Rezepte! Mit Punkten! Gesund Kochen mit
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£999.99
Workman Publishing Yassou
Book SynopsisYassou! unlocks the secrets of this flavourful cuisine, with eighty home-cooking Greek recipes that capture the delicious tastes and utilize the superfood ingredients that make the Mediterranean diet one with lasting appeal.Author Shaily Lipa learned the secrets of the Mediterranean diet from her paternal grandmother, whose traditional Greek dishes were some of the first Lipa ever made. In the years since, she has led an entire country of home cooks in her beloved Israeli TV shows and cookbooks. Now, in Yassou!, Lipa returns to her roots with modern takes on eighty classic recipes, from spanakopita to souvlaki and baklava. Guided by the principals of Greek cooking, Lipa shows readers how to capture the enchanting flavours of this food paradise. The secret? Keep it simple, keep it fresh, and make the most of every ingredient.Yassou!, a phrase used as a greeting in Greece, begins by introducing readers to the heart of the Mediterranean table: mezze, the small, flavour-forward dishes that anchor a meal and capture the communal spirit of Greek dining. Lipa''s recipes for tzatziki (a cucumber and yogurt dip), dakos (Greek bruschetta), and horiatiki salata (the iconic Greek salad) will become staples in every reader''s kitchen repertoire. For millennia, the Greeks have found creative ways to incorporate seasonal fruits and vegetables, hearty whole grains, plus fresh fish, meat, and cheese into their diets. Lipa offers easy recipes for eggplant stuffed with luscious rice and baked in a warming sauce; phyllo pie bursting with layers of winter greens and melting cheese; leek patties lightly fried in olive oil (green gold to the Greeks); salt-crusted fish baked whole and finished with a bright pop of lemon; and quince baked in red wine. Throughout, photo-lined essays transport readers to the Greek islands with stories of how a golden apple-or was it a quince?-started the Trojan war and why Orthodox Greeks celebrate Easter with roasted lamb.
£25.50
Paige Cooper RN Future Rum Somm: Beverage Proof Liqueur Grog
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£11.43
Oscar Costa The Ultimate Keto Diet #For Two Cookbook: 500
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£23.74
Authorhouse Yon Ti Epis: Our Favorite Haitian Dishes
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£22.75
Weldon Owen Eat Plants Everyday: 75+ Flavorful Recipes to
Book SynopsisThis approachable, family-friendly vegan cookbook from the husband and wife team of acclaimed chef, Blair Warsham, and culinary writer, Carolyn Warsham, is for anyone looking to explore more delicious plant-based eating at home. In this exceptional collection of plant-forward meals, chef Blair Warsham and his wife Carolyn Warsham, an acclaimed culinary writer, bring 90 original recipes designed to help families transition to healthier eating. With a focus on high-flavor recipes that are easily accessible for home cooks, the authors share their expertise for bringing more plants into every meal and extol a diet that’s rich with vegetables, fruits, beans, and whole grains. Visually striking and delicious tasting, the recipes will appeal to a wide range of palates and include fresh twists on favorite foods like Green Forest Pizza, Lemon Agave Cheesecake, and Beet Poke, along with updated classics from ceviche to chilaquiles. This modern cookbook—from an omnivore who values eating plants in a way that doesn’t require drastic lifestyle changes—offers a turnkey solution for individuals and families who are curious about evolving their diets but don’t want to give up the dishes, and drinks, they love.
£17.00
WW Norton & Co Modern Jewish Comfort Food: 100 Fresh Recipes for
Book SynopsisComfort food varies from person to person, family to family, region to region. As the author of Modern Jewish Baker and editor of The Nosher, Shannon Sarna has always wanted to tell the story of the Jewish people through food and continues to do so here in her latest book. Modern Jewish Comfort Food showcases recipes and variations that have shaped Jewish cuisine from around the world—including immigration waves from Europe, the Middle East, North Africa, New York City and beyond. Sarna shares many traditional dishes, and then provides exciting variations that will bring heartwarming comfort to the home kitchen. Her Basic Tomato & Pepper Shakshuka is cleverly interpreted into a deep-dish pizza; Classic Potato Latkes invite vegetable-focused variations such as Beet & Carrot and Summer Corn Zucchini; and a multitude of dumplings reflect the range of the Jewish diaspora. Sweets include two kinds of Israeli-Style Yeasted Rugelach, Funfetti Macaroons and more—ready to complete the holiday dessert table. Modern Jewish Comfort Food will inspire home cooks to connect to Jewish foodways and explore the history of this diverse cuisine.
£22.79
Turner Publishing Company An Eternal Lei: A Leilani Santiago Hawai'i
Book SynopsisIt's the middle of the pandemic and Hawaii has been virtually closed to tourists.So when Leilani Santiago and her young sisters save a mysterious woman wearing an unusual lei from drowning in Waimea Bay in Kaua‘i, questions abound. Who is she and where did she come from? Leilani suddenly finds herself in the middle of a murder investigation when the lei is traced back to her best friend, the very pregnant Courtney Kahuakai, and her family’s flower business.While the woman is in a medically-induced coma at a local hospital, Leilani sets out to discover her identity and her connections to the island. She is drawn deeper into the mystery, only to stumble into secrets that prove deadly. When Leilani’s investigation puts her family in danger, her survival and the safety of those dearest to her will depend on her sense of ingenuity and the strength of her island community.Trade Review“Wryly humorous, well-plotted, and timely without being depressing, An Eternal Lei will inspire daydreams of (post-pandemic) travel to Hawaii.” —Katie Noah Gibson, Shelf Awareness“Hirahara gives us a multilayered story, rich in island detail.” —Booklist“Fans of intrepid amateur sleuths will want to see more of Leilani.” —Publishers Weekly“With a strong sense of place, community, and culture, Hirahara’s follow-up to 2019’s Iced in Paradise opens a window on a Hawai’i unseen by most mainlanders . . . the multilayered central puzzle rivets from start to kindhearted finish.” —Mystery Scene"Naomi Hirahara’s second novel featuring the multicultural Santiago family from the Hawaiian island of Kaua’i deftly uses COVID-19 as background for an energetic story about how the pandemic has affected tourism, small businesses and the vagaries of families in a tidy plot.” —Sun-Sentinel“An Eternal Lei returns us to the diverse, beautiful, and complex setting of Hawai’i, and the world of Hirahara’s sharp and utterly relatable heroine, Leilani Santiago. Complicated family dynamics, pandemic issues, a wonderfully multicultural cast, and the unique politics of the island add color and depth to the latest installment of this fantastic mystery series. I can’t wait for the next book and am already searching for the nearest shave ice spot!” —Mia P. Manansala, author of Arsenic and Adobo“A thrilling cozy with a gutsy young sleuth in authentic, contemporary Hawaii; packed with cultural insights and twisty reveals, it’s paradise in a book.” —Jennifer J. Chow, Lefty Award-Nominated author of the Sassy Cat Mysteries“Kama‘āina rejoice! Naomi Hirahara has served up a detective who looks, talks and acts like one of us, a true breath of fresh air . . . An Eternal Lei is a cozy with a hardboiled heart, overflowing with Leilani’s cynical observations and introspection and staring down one of the Pacific’s ugliest issues without flinching. It’s a rainbow shave ice complete with azuki beans and ice cream for those of us who like something dark and rich lurking under the pretty colors.” —Scott Kikkawa, Elliot Cades Award winning author of Kona Winds and Red Dirt, and associate editor of The Hawai‘i Review of Books
£14.24
Tutu Reminiscence, Reflections, and Recipes: Memories
Book Synopsis
£23.75
Kitchen Press Cafe Cooking
Book SynopsisThe Parlour Café Cookbook won awards when it was published over 10 years ago and went on to become a cult classic. This new, updated edition transports us to the lush Georgian walled garden at Cambo House in Fife where Gillian now runs the café and takes inspiration from the abundant supply of wonderful fruit, vegetables, herbs and flowers that grow there.Café Cooking features over 30 new recipes as well as revisiting many of the old favourites to reflect how Gillian's cooking has evolved. From the most delicious brunch dishes to hearty soups, tangy salads, mouth-watering mains and irresistible cakes and tarts, these recipes will just as happily feed a family as delight a dinner party.Chapters include: Breakfast, Brunch and Eggs; Breads and Sandwiches; Soups; Dips, Mezze and Salads; Tarts and Pastries; Mains; Sweet Things; Drinks; Dressings, Sauces and Flavourings.
£22.50
Two Click Press A Painter's Palate: Tastes and Tales from a
Book SynopsisFood, art and life combine in a lavishly-illustrated book about Turkish cuisine, Turkish village life - and the will to survive a frightening diagnosis. In July 2019, painter and art teacher Eljay Dickins was diagnosed with a Grade 4 inoperable malignant glioblastoma brain tumour. Sufferers have a 1 in 12 chance of surviving six months. Early diagnosis, radio- and chemotherapy, together with a determination that somehow she wouldn't be crushed by it, helped save her life. Published three and a half years later, A Painter's Palate is a result of that dogged drive to live. As a creative person, Eljay responded to her diagnosis her own way - through her rich and vibrant paintings (a selection of which are included in the book) and through writing, drawing upon her years running painting holidays in an old stone house near the Aegean in Turkey. Funny and often touching, the book brings together over 180 recipes of authentic Turkish daily family fare with vivid descriptions of her life as an Englishwoman in Turkey, of the people she met and the food she cooked while she was there. A Painter's Palate is a lighthearted, uplifting and inspirational tale of village life and local food, infused with Eljay's ever-positive attitude, irreverent sense of humour and hope for the future against seemingly insurmountable odds.
£14.24
Penguin Random House Australia Classic
Book Synopsis
£16.99
Micheal Kannedy Dieta Alcalina: Guía paso a paso para adoptar la
Book Synopsis
£18.04
Y Lolfa Bwyd Cymru yn ei Dymor / Welsh Food by Season
Book SynopsisA beautiful bilingual cookery book full of traditional and modern recipes created by food expert Herys Howell - a well-known face on S4C. As well as creating mouth-watering recipes Nerys selects the best of Welsh and seasonal food. Full of colour photos. Reprint. First Published in 2020.
£14.99
Ebury Publishing Eat Happy: 30-minute Feelgood Food
Book Synopsis"Eat Happy? I’m always happy when I eat Melissa’s food!" GARY BARLOW"I adore Melissa and her food. This is carefree, quick cooking with a sense of fun, and just happens to be good for you.” ANNA JONES "I'm a huge fan and love how Melissa champions the message that good healthy food needn't be complicated, scary or time consuming. This beautiful new book is packed with dreamy recipes.” FEARNE COTTON"Don't think I've ever met anyone with such a passion, love and joy for food. She's amazing!” GIOVANNA FLETCHER Delicious quick and easy meals with a Hemsley twist. Bestselling home cook and co-author of The Art of Eating Well and Good + Simple, Melissa Hemsley of Hemsley + Hemsley, presents flavourful and veg-packed dishes.Featuring supermarket ingredients, simple methods, and tips and tricks to make no-fuss great food, Eat Happy is designed to see you through the whole week - tempting breakfasts to family dinners and lunches, as well as party food, snacks, baking, desserts, drinks, and simple, healthier versions of takeaway favourites. Comfort and indulgence are at the heart of Melissa healthy food, with plenty of ideas for everyday meals, batch cooking, cutting down on kitchen waste, and dishes that can be enjoyed for supper and leftovers for a packed lunch. Amongst the 120 brand-new recipes are, Breaded Chicken Katsu Curry, Sesame Salmon with Miso Veg Traybake, Roast Carrots with Pomegranate Molasses and Pistachios, Coconut Chocolate Clusters and Ginger Fruit Loaf. These are delicious alternatives and satisfying treats that encourage even the most time-poor cook to take pleasure in healthy fast food that puts taste first.Trade ReviewEat Happy? I’m always happy when I eat Melissa's food! * Gary Barlow *Amazing recipes. -- Sunday Brunch * Channel 4 *Brilliant advice and tips for times-savvy, good-for-you meals. * YOU Magazine *Melissa is the Queen of the kitchen. * Marie Claire *Her recipes are wonderfully simple to make yet filling and healthy. -- Cass Chapman * GQ *Delicious and healthy. * Glamour *This looks absolutely great! -- Steve Wright * BBC Radio 2 Interview *I want to buy whatever Melissa Hemsley is selling. -- Pip McCormac * Red Magazine *Her kitchen tactics couldn’t be more down to earth. -- Amy Bryant * Stella *Colourful and vibrantly flavoured...Your next must-read... It’s feelgood food that’s filling, flavoursome and foolproof too. * Get the Gloss *Melissa is balanced, colourful and multi-faceted. -- Rachel Khoo * Khoollect *[Melissa's] food is just spot on. -- Gaby Roslin * BBC Radio London *Eat Happy is one of the best healthy cookbooks if you're into comfort food. * Women's Health *Delicious soup. * Goop.com *Table of Contents 1: Introduction 2: Making it work for you 3: Cooking notes 4: Time-saving tips for 30-minute meals 1: Breakfast & brunch 1: Quinoa power porridge 2: ‘apple pie’ buckwheat porridge 3: quick quinoa bread 4: easy granola 5: smoked mackerel pate 6: spinach & smoked trout muffins 7: pizza omelette 8: Turkish scrambled eggs 9: Indian-spiced cabbage scramble 10: Harissa greens with eggs & feta 11: Fried eggs, avocado & smoky bean tacos 12: Smocked mackerel & jalapeno salsa tacos 13: Spiced beans & halloumi 14: NYC-style big blinis 15: Birthday breakfast 2: Bowl Food 1: Monday miso noodle soup 2: Greek red lentils 3: French lentil stew with gremolata 4: Big-batch dahl with coriander yoghurt 5: Lentil & bean chilli with guacamole 6: Chunky tagine-style stew 7: Lime & avocado gazpacho 8: Creamy watercress, pea & mint soup 9: Ginger miso sunshine soup 10: Tuscan bean soup with Parmesan bites 11: Family-favourite sausage stew 12: Spanish chickpea & almond stew 13: Easy ratatouille 14: Sweet potato & cauliflower curry 15: Courgette risotto with a pesto swirl 16: Malaysian noodle soup 17: Coconut mushroom & chicken soup 18: Waste not, want not bowl 3: Meat 1: One-pan pesto chicken with summer vegetables 2: Parmesan chicken goujons with avocado ranch dip 3: Italian chicken stew 4: Fajita party 5: Easy chicken & tomato curry 6: Chicken katsu curry 7: Za’atar chicken tray bake with lemon herb drizzle 8: Korean chicken with sesame sprinkle 9: Asian turkey & carrot burgers in lettuce cups 10: Hoisin duck pancakes 11: Beef & carrot koftas with chopped salad 12: Spiced lamb in baked aubergine boats 13: Spiced lamb chops with mint oil 14: Sausage & kale tray bake with mustard drizzle 15: Filipino-style steak & onions 16: Mamma mia meatballs 4: Fish 1: Japanese fish with wasabi pea dip 2: Thai cauliflower fried rice with prawns 3: Baked hake with jalapeno salsa 4: Ginger fish burgers 5: Sardine fishcakes with pea & rocket salad 6: Grilled mullet with Greek salad 7: Garlic tapas prawns 8: Kerala turmeric fish curry 9: Five-spice sea bass 10: Fish en papillote 11: Harissa fish with herby cauliflower couscous 12: Sesame salmon & miso tray bake 13: Spicy salmon teriyaki 14: Grilled mackerel with tamarind ginger greens 5: Vegetable mains 1: Pad Thai noodles 2: Spicy nutty noodles with fried eggs 3: Singapore noodles 4: Chinese fried quinoa with spicy garlic sesame oil 5: Thai green vegetable curry 6: Turkish wraps with spinach & feta 7: Warm celeriac salad Nicoise 8: Broccoli falafels with tahini lemon drizzle 9: Mexican bean burgers 10: Veggie cottage pie with cauliflower mash 11: Spiced halloumi & chickpeas with black quinoa tabbouleh 12: Buckwheat pizza 13: Squash rice Spanish style 14: Mushroom bourgignon with butternut squash 6: Salads 1: Watermelon, feta & griddled avocado with olive dressing 2: Sesame carrot & courgette noodle salad/stir-fry 3: Freestyle quinoa salad 4: Refreshing ginger noodle & seaweed salad 5: Za’atar salad 6: Herb & pak choi salad 7: Caprese salad with figs 8: California-style kale salad with avocado dressing 9: Best mixed side salad 10: Salsa salad 11: Slaw in seconds 12: Hot-smoked trout with a beetroot fennel salad & scandi-style dressing 13: BLT salad with asparagus 14: Spicy Thai beef salad 15: Lentil salad with garlic yoghurt dressing 7: Sides 1: Roast carrots with pomegranate molasses 2: Chickpea wraps with za’atar 3: Buckwheat naans with garlic butter 4: Basil & lemon quinoa 5: Kung pao green beans 6: Heavenly halloumi salad with carrot top pesto 7: Roast cauliflower with Vietnamese dressing 8: Butter bean mash 9: Brussels sprouts with Stilton & cranberries 10: Ginger, garlic pack choi & mushrooms 11: Quickly pickled veg 12: Carrot fritters 13: Killer kale 14: Broccoli & beans with garlic & anchovies 15: Roast vegetable tray bake 16: Butternut squash fries & spiced ketchup 8: Snacks, dips & drinks 1: Chickpea crackers 2: Roasted & spiced carrot hummus 3: Broccoli, pea & feta dip 4: Olive & black bean tapenade 5: Cheeky tzatziki 6: Buckwheat blinis with spiced feta 7: Mug of miso egg broth 8: Scoth eggs 9: Bombay spice mix 9: Sweets 1: Happiness balls 2: Choc chip cookies 3: Soft serve banana ‘ice cream’ 4: Banoffee pie in a glass 5: Chocolate chickpea squares 6: Chocolate coconut clusters 7: Little chocolate pots 8: Ginger fruit & Nut muffins 9: Roasted fruit with cardamom & ginger yoghurt 10: Apple & blackberry crumble 11: Lemon & lime drizzle cupcakes 12: Any time blueberry bake 13: Celebration cake 10: Drinks 1: Green go-getter smoothie 2: Just green enough juice 3: Bananarama smoothie 4: Mint hot choccy or mint choc shake 5: Turbo turmeric lime tea (hot or iced) 6: Mint tea with ginger & lemongrass (hot or iced) 7: Grapefruit & cucumber gin fizz 8: Vodka & blackberry mint sparkler 11: Store cupboard 12: Fridge & freezer 13: Equipment 14: Kitchen swaps & saves 15: Leftovers & making something out of nothing Basics
£18.70
Ryland, Peters & Small Ltd A Bowl of Soup: Over 70 Delicious Recipes
Book SynopsisThere is nothing quite as comforting and nourishing as a warm bowl of soup — enjoy over 70 recipes for everything from broths and chowders to dunkers and dippers. Nourishing, hearty and often easy to whip up, soup is a staple that has true range and appeal to all. Soups are soothing, filling and a great way to use up leftovers or pack in nutrition and vegetables for the perfect bowl of both virtue and comfort. From sensational starters to feel-good main courses, this book contains over 70 recipes for everything from a silky Butternut Squash Soup to a rich Langoustine Bisque. There are soups for every occasion, all of them brimming with flavour. When in need of something good for the soul, look to Chicken Noodle Broth or Chilled Broad Bean, Pea and Mint Soup. For those cold winter afternoons that call for something earthier, Roasted Cream of Tomato Soup with Pesto or French Onion Soup with Gruyere Rarebit are just the ticket. For ultimate nourishment, try Italian Wedding Soup or a classic Minestrone. Dinner parties and special occasions may call for an ocean-based bowl such as Clam Chowder or Prawn Gumbo, whilst those keen for global tastes may lean towards Costa Rican Black Bean Soup, or Korean-style Beef Broth. Occasions that require more indulgent treats can be fulfilled with whipping up Boxing Day Turkey Soup or Lasagne Soup. This book is also complete with recipes for dunkers and dippers, with everything from toasties and sandwiches, to crisp-breads and wraps. Feel-good and tasty, this book is a soup bible no matter the reason or season!
£17.00
Ryland, Peters & Small Ltd The Flygerians Cookbook
Book SynopsisRecipes for delicious home-cooked food from Nigerian sisters The Flygerians, leading personalities in the fast-emerging and popular West African food scene.Street food with a touch of magic—The Flygerians deserve to soar high—Jimi Famurewa, award-winning food critic, The Evening Standard, London Meet two inseparable sisters, Jo and Jess Edun, who are bringing the sweet taste of Nigeria to the UK food scene. Inspired by their Grandma''s joyful cooking, they are keeping her legacy alive in their restaurant and pop-up residencies. Local heroes themselves, these siblings are striving to make a positive impact through food and the social connections it can create. They believe great food should bring speak to your soul and warm the heart. Visit and as well as Supermalt wings, smokey jollof, pounded yam and rum punch, customers can expect good vibes, care of the Afrobeats soundtrack and hang out with diners who insist it is the best Nigerian f
£18.70
