Cookery Books

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

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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.

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

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Book SynopsisA cookbook from the UK's leading pickles brand, showing you how to make your own pickles and ferments at home, and how to cook with them in flavor-packed and gut-loving recipesWith 70 recipes, The Pickle Jar has everything you need to discover the joy and health benefits of pickling and fermenting at home! The positive link between great gut health and eating fermented foods is now well established. Making your own at home is the perfect way to incorporate ferments into your diet - they're easy to create, require minimal equipment, contain no chemicals or preservatives and taste fantastic! Vadasz teaches you how simple it is to get pickling, and provides delicious, healthy recipes using your creations.   The first half of the book covers how to make your own fermented and pickled products at home - including kimchi, sauerkraut and pickles. These key base recipes combine with tips and ideas for getting inventive with your own fermented creations. The second half features recipes incorporating your creations, ranging from Kimchi Glazed Aubergine to Orange, Fennel and Super Beet Salad, and from Kimchi French Toast to a Dill Pickle Martini. Whether you want to create your own ferments from scratch or find ways to save the kimchi languishing in your fridge, The Pickle Jar offers endless ways to incorporate fermented foods to upgrade your flavors and boost your gut health.

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Book SynopsisA colourful, flavourful and plant-based guide to making delicious bento boxes for breakfast, lunch and dinner, by the founder of Shiso Delicious.

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Book SynopsisAt last, a salad for every week of the year! ’Salads can be anything you want them to be’ says Fi Buchanan. In Seasonal Salads she showcases 52 mouthwatering recipes, one for every week of the year. There are hearty winter feasts (think Spice Roasted Carrots) as well as summer favourites (like Watermelon with Lime Sherbet or Chargrilled Corn with Ranch Dressing). There are classics and twists on classics, quick weeknight salads and dinner-party-worthy creations. What these recipes all have in common is Fi’s trademark inventive flair, her ability to combine flavours and textures in the cleverest of ways to make the most of what’s plentiful in each season. If you thought salads were something you served on the side, it’s time to turn over a new leaf.

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Book SynopsisGet loud and get mixing! Metal Cocktails features a world tour’s worth of delicious hardcore drinks inspired by your favorite metal and hard rock bands.Guarantee that your drinks rock as hard as your playlist with Metal Cocktails! This cocktail book has drinks inspired by 50 years of bass-bursting, headbanging rock bands. From Black Sabbath to Guns N’ Roses, Metallica to Kiss, all the legends of rock are toasted in these pages. You can mix their drinks straight from the book—or improvise a riff of your own! So, get out your cocktail shaker, crank up the volume, and mix those drinks ’til the neighbors call the cops! 40+ HEADBANGING COCKTAILS: Over 40 recipes for delicious drinks that will keep you rocking all night long! BIG HEADLINERS: Featuring drinks inspired by AC/DC, Black Sabbath, Kiss, Guns N’ Roses, Metallica, and more MASTER OF RECIPES: Mix the right way with easy, st

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Book SynopsisAaaaay! Celebrate 50 years of Happy Days with the first official collection of recipes inspired by the beloved television sensation.Relish in nostalgia and relive the pop culture of the 1950s and ’60s with Richie, Fonzie, and friends from Milwaukee, Wisconsin, with Happy Days: The Official Cookbook. From the Cunningham kitchen to popular “greasy spoon” diner, Arnold’s, this cookbook’s more than 90 recipes draw their inspiration from the beloved sitcom and act as a guide to the familiar flavors of mid-century America. Happy Days: The Official Cookbook offers a variety of recipes for chefs of all levels. From appetizers to main courses and from drinks to desserts, each chapter includes delicious show-focused food for fans to enjoy with family. 90+ RECIPES INSPIRED BY HAPPY DAYS: More than 90 recipes of appetizers, main courses, desserts, and drinks inspired by the long-running sitcom ST

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Book SynopsisAlexandra Stacey was born in Paris and grew up near Versailles. Growing up half-French, half-British, Alex attended an international lycée until the age of 18, then moved to the UK to study history at Oxford University. After university she worked in arts PR in London. She has always enjoyed cooking, but returned the comforting and nourishing dishes of her childhood when she had children of her own. This is what led to the creation of her popular Instagram channel @frenchfamilyfood.

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Book Synopsis Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia.Trade Review"In Pastry School Le Cordon Bleu has once again produced a book destined to become a well-thumbed and slightly dog-eared staple of many kitchens." -- Emma Lake * The Caterer *

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Book SynopsisMax Halley is a Sunday Times bestselling author, writer, broadcaster, and the owner of Max's Sandwich Shop (winner of the Observer Food Monthly Award for Best Cheap Eats in 2015). Before opening his shop in North London, he ran a host of London's best-loved dining rooms, including Arbutus, Salt Yard, The Opera Tavern, and LeCoq. Max has written for the Guardian and Vice.com, and makes films on food for Vice, as well as appearing as a regular guest on Channel 4's Sunday Brunch. His fans include the likes of Fuchsia Dunlop, Meera Sodha, Si King, and more.

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Book SynopsisEnjoy the best of the Irish granny’s baking recipes.

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Book SynopsisKenji Morimoto is a content creator and food writer based in London. As a fourth generation Japanese American, his cultural identity has always been grounded in food. As a child, he was in charge of making tsukemono (Japanese pickles) for family gatherings, learning from and surrounded by elders recreating flavours of home. In 2020, he started his Instagram @kenjcooks to document his interest in fermentation and connecting the dots between diasporic traditions and his own. Since then, he's cooked in kitchens in Poland, led fermentation and Japanese focused supper clubs in London, taught workshops on koji and kimchi and collaborates with Ottolenghi Test Kitchen and Zoe. He has been published in Waitrose Food magazine and Delicious magazine, and spoken on panels at the British Library on themes of community, food and immigrant narratives. In 2023 he was a finalist for the BBC Food & Farming Digital Creator of the Year Award.

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Book SynopsisThe Toronto and Los Angeles restaurant institution Terroni opens the vaults, releasing over 100 of their classic and beloved southern Italian recipes to adoring clientele and newcomers alike. Terroni is a Toronto institution. Established in 1992 in a downtown space with a Gaggia coffee machine, four barstools, and some panini to go, Terroni has grown, under the auspices of proprietor Cosimo Mammoliti, to ten exceptional and beloved restaurants in Toronto as well as three in Los Angeles. Each restaurant feels like an independently owned establishment but follows a simple rule: delicious Italian food with a strong southern Italian influence, made with quality ingredients and no substitutes. This beautifully designed, unique cookbook tells the story of Terroni through its foodin recipes, photography, and in narrative vignettes. Capturing the energy of the restaurants in words and pictures, it will engage, inform, and entertain readers and pique their interest to try the recipes for themselves. La Cucina di Terroni opens the vault and generously offers readers over 100 of the restaurants' most beloved recipes. Loosely organized around a day in the life, chapters proceed from morning Colazione (such as cornettiItalian croissantsfrittata alla 'Nduja, Uova al Purgarotio, and bomboloneItalian doughnuts) through lunchtime pizzas, panini, and breads (famous panzerotti, pizza Santo Spirito, and Pane Pugliese). Then we move on to late afternoon Aperitivi, including some classic cocktail recipes and snacks, to Antipasti, Zuppe, Primi, Secondi, Contorni, and Dolci. Included as well are a Dispensa (pantry) chapter, featuring the core recipes that Terroni chefs use constantly (pasta and pizza doughs, sauces, sourdough, brioche, and much more). Every recipe was gorgeously photographed at various Terroni locales, giving the book a visual sense of the beauty and energy of the Terroni spaces. Readers are sure to pick up the book because it offers their favourite Terroni recipe (Spaghetti al Limone, Funghi Assoluti, Gnocchi all Simi, the famous Panettone, homemade salsiccia, and so much more), and keep reading because it offers so many extraordinary southern Italian delights. The cookbook will stand as both a lasting legacy of a beloved institution and a gift to loyal customers for their continued, dedicated patronage.

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Book SynopsisCook delicious dishes with cannabis like never before and take each meal to new heights with recipes that are sure to delight stoners and newcomers alike.Recreational cannabis use is now legalized in nearly half of the United States (and medicinal use is legalized in most states), but for so many people, edibles are the preferred method. For some, smoking is too harsh on their lungs while others find it more fun to eat their weed. Plus, the high you get from consuming cannabis in food can be stronger and more sustained versus the immediate and sometimes overwhelming rush you might get from smoking it. While most dispensaries sell gummies and possibly infused chocolates, there’s so much more you can do with weed at home, and that’s what How to Eat Weed and Have a Good Time is here to prove. Author and host of VICE’s Bong Appetit, Vanessa Lavorato is teaching you how to create sweet and savory cannabis dishes right in your home kitchen. After crafting 200 certified lab tests in her research—to help ensure that the infusions for staples like cannabis butter, oil, sugar, and more are as accurate as possible—Vanessa walks you through every step of the process with informative tables and charts, making this book incredibly useful and wildly popular. With dazzling photography throughout, the book includes delicious recipes like taquitos, wontons, meatballs, granola, muffins, cookies, blondies, brownies, cupcakes, and more. There are also recipes for dips, dressings, and sauces from salsa to pesto to marinara—many of which can be prepared in advance and stored in the fridge or freezer for when you want to take a dish to new heights. And for when you want to drink your weed, there are recipes for milkshakes, chai, iced tea, and even a Bloody Mary. This book is packed with tips and advice throughout on topics like how weed gets people high, using everything from your stove to your microwave for decarboxylation (heat activates cannabis), cooking with concentrates, and shopping for weed. This is the most authoritative book ever published on the subject of cannabis consumption.

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Book SynopsisKylee Newton grew up in New Zealand and now lives in London. She has turned her hand to a variety of creative jobs from assisting photographer Wolfgang Tillmans to floristry. She began making preserves seven years ago to give as homemade Christmas presents. This was the start of an enduring passion for preserving. She sells her preserves each week at London's Broadway and Peckham markets and constantly tests new recipes and flavours.Trade ReviewNewton has brought the art of preserving bang up to date… This book is for anyone who wants to dabble in home preserves. * Sunday Times *Packed with intriguing flavour combinations…, classic recipes, including passion fruit curd, and on-trend preserves such as kimchi * BBC Good Food Magazine *Newton details the craft involved and the equipment needed with pith and understated elegance * Guardian *This is a fabulous and well planned book celebrating the timeless art of preserving, updating some oldies and introducing exciting new ideas, whether it be kimchi, orange or vanilla marmalade, or tamarillo chutney. It’s a new favourite in my kitchen -- Peter GordonThe perfect way to enjoy seasonal produce over the winter months to come * Waitrose Food *

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

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Book 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

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Book SynopsisWhether you have a long weekend or a fortnight to spare, there are plenty of no-fly European adventures to discover. From coastal to cultural, mountainous to mouth-watering, The Eco-Conscious Travel Guide offers 30 themed routes you can hop on and hop off at any point, including: Alpine Ambles Ski Escapes Chocolate, Cheese and Carb Delights Wine-fuelled Wanders

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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

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Book SynopsisNEW YORK TIMES BESTSELLER • Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of 'the best pizza in New York' (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you’ll make the best pizza of your life.  Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You’ll learn how to make Razza specialties such as:Jersey

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Book SynopsisThe follow-up to the best-selling The Whole Smiths Good Food Cookbook with easy recipes for weeknight cooking Today, more than ever, people are looking to transition to a whole foods-based diet, aware of the health benefits of fresh foods over highly processed options. Still, people are used to convenience, and have busy schedules and little time to put a meal on the table. The Whole Smiths Real Food Every Day solves the problem of what’s for dinner during a hectic week. With simple, accessible recipes that are designed to be made ahead, used for leftovers, or thrown into a slow cooker, families will be able to easily prepare healthy meals on a regular basis. Chapters like Sheet Pan Recipes, One-Pot Wonders, Meal Prep, and Leftover Makeovers will guide readers in making the most of their time in the kitchen while delivering healthy recipes that can be made with minimal effort. This follow-up to the best-selling The Whole

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Book SynopsisTrade Review“You might just learn a few breezy techniques for weeknight French-style dining with this new one from Pépin.” — Epicurious on Quick & Simple “It’s very good…I’m now so loyal to him that I’ve been cooking from it every night.” — New York Times on Quick & Simple “The recipes stand the test of time; this book will become a classic in your kitchen.” — Food & Wine on Quick & Simple “A well written, funny, sad, informative and always enchanting account of an incredible career…An instant classic.” — Anthony Bourdain on The Apprentice “A beguiling memoir.” — The New Yorker on The Apprentice

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Book SynopsisFrom nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean.  Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory''s much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.

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Book SynopsisNell Benton is a chef and former owner of two Milwaukee-based restaurants, the National Café and Bowls Milwaukee. After collecting a degree in anthropology/sociology at St. Norbert College in De Pere, Wisconsin, Nell spent almost a decade living and working all over the world, which fueled her passion for international cuisine. After stints in Indonesia, Egypt, and England, Nell obtained a culinary degree from The Art Institute of Fort Lauderdale, Florida.

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

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Book SynopsisThe complete guide to barbecuing and grilling with over 150 hot ideas for every occasion, shown step-by-step in over 750 colour photographs. Get the most out of your barbecue with expert tips, techniques and sizzling recipes for grilled and griddled.

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Book SynopsisAn elegant collection of over 100 recipes inspired by Chicago.From fruity juleps to creamy sours and old school martinis, these signature recipes from Chicago hotspots pay homage to the Windy City. With over 100 recipes and dozens of bartender profiles, you can drink like a local wherever you are. This book is broken down by neighborhood, so you can find the best bars and finest signature creations that Chicago has to offer. Residents and tourists alike will discover locations and drinks that are sure to satisfy all tastes.Within the gorgeous, die-cut covers, you''ll find: More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestions Interviews with the city’s trendsetting bartenders and mixologists Bartending tips and techniques from the experts Food and drink destinations across the city And much more!  Get a taste

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

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Book SynopsisFifth edition, fully revised and updated.''something of an institution ... We highly recommend you get a copy for its amusing tone, on-the-nose criticism and Buxton''s unerring nose for value'' Master of Malt''excellent'' The Sunday Times''a must-buy for whisky enthusiasts who prefer high-level expertise executed with humour and irreverence rather than lofty academic pretensions ... accessible, funny and fact-packed'' Robb Report101 Whiskies to Try Before You Die is a whisky guide with a difference. It is not an awards list. It is not a list of the 101 ''best'' whiskies in the world in the opinion of a self-appointed whisky guru. It is simply a guide to the 101 whiskies that enthusiasts must seek out and try in order to complete their whisky education. Avoiding the deliberately obscure, the ridiculously limited and the absurdly expensive, whisky expert Ian Buxton recommends an eclectic s

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Book SynopsisA sensual journey through history, culture, and cuisine, revealing the legendary foods, herbs, and potions that have been celebrated for their love-enhancing qualities. Packed with fascinating lore, practical tips, and tempting recipes, this beautifully illustrated guide invites readers to explore the pleasures of taste, scent, and romance.

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Book SynopsisHave I told you I'm vegan yet?Who is this book for? It’s for vegans, people who want to know about vegans, vegetarians who dabble in the dark arts of soya milk, meat-reducers and full carnivores looking to take the piss out of vegans. What's in this book?Answers to questions like: 'What is a vegan, wait, I don't eat gluten, am I a vegan?!'; pie charts to show how much conversation time with non-vegans will focus on how you're getting your protein; useful recipes and advice (such as how to work on your smugface); inspirational(ish) quotes and much more.What isn’t in this book? Arguments for or against veganism; it’s obvious that you should be vegan and here is how to do it. How to Vegan is the hilarious new book from the infographic genius Stephen Wildish, author of How to Swear and How to Adult.

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

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