Cookery Books
Ebury Publishing River Cafe Cook Book Easy
Book SynopsisWith River Cafe Cook Book Easy Rose Gray and Ruth Rogers pioneered a new approach to cooking and eating. Knowing that people lead busy and demanding lives, they made their innovative Italian recipes even more accessible to those who love good food but have little time to prepare it. Recognising that the key to quick cooking is often in the ease of buying the ingredients, the easy recipes highlight the fresh produce you will need to shop for as well as the ingredients that are store cupboard essentials. Rose and Ruth then take you through simplified steps to cook great Italian dishes that are bursting with flavour and style. To complement this new concept, the cookbook has a fresh, dynamic design and superb photographs that will delight both new and established fans. Like River Cafe ''graduates'' - most famously Jamie Oliver - you can learn the secrets of cooking fabulous Italian food, but now it''s even easier.Trade Reviewrecipes that are quick, simple but still glamorous and delicious...it is foolproof * Daily Telegraph *It's silver! It's easy! Are your kitchen shelves gastro-glam enough? * Sunday Times Style *With recipes so straightforward that even village idiots will have no problem rustling up a whole roast monkfish, spiced pigeon and polenta crumble, this is cooking made visually spectacular, astonishingly tasty and, it must be said, incredibly easy * GQ *River Cafe Cook Book defined a new era in the worship of food-as-lifestyle-accessory. That alone guarantees its place in history. * Guardian *Easy but not unsophisticated. Quick to make and utterly delicious. * Sunday Telegraph *
£27.00
Random House USA Inc The Great American Slow Cooker Book 500 Easy
Book SynopsisThe ultimate in slow-cooker books--with 500 recipes, each adapted for three sizes of appliance. From breakfast to soups, mains to grains, vegetables to desserts, this guide is the only book you'll ever need to master your slow cooker or crockpot.Millions of people are turning to slow cookers for their weeknight meals yet often can't find recipes that match their exact machine. Adapting recipes meant for a different-size cooker doesn't work--getting the right level of spice in your Vietnamese soup or keeping pulled pork tender requires having ingredients in the right proportion. But now, Bruce Weinstein and Mark Scarbrough have decoded slow cookers, and each of their recipes includes ingredient proportions for 2-3 quart, 4-5 quart, and 6-8 quart machines, guaranteeing a perfect fit no matter what machine you own. Each recipe is labeled for its level of difficulty and nutritional value, and they cover every kind of dish imaginable: delicious breakfast oatmeals, slow-braise
£21.38
Elliott's Weekend Recipes
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£22.32
Ducasse Edition Opera Patisserie
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£999.99
The History Press Ltd Coconut
Book SynopsisCharting the many and varied ways the coconut has shaped and continues to shape our worldTrade ReviewA bounty of a book -- Sir Peter Stothard
£21.97
Orion Publishing Co Feed Your Family For 20 a Week
Book Synopsis Simple ingredients. Straightforward recipes. Mouth-watering results. Now you can feed the whole family - and eat the food you love - without breaking the bank! Feed Your Family for 20 a Week is the hottest new cookery sensation on the block. Through Lorna Cooper''s popular cookery blog fyf20quid.co.uk, over half a million people have learnt how to meal plan, budget and cook for their families for just 20 a week - and now you can too! In Feed Your Family for 20 a Week you will find 100 deliciously simple, wallet-friendly meals the whole family will love. Each recipe is full of flavour, easy to follow and ready in minutes. This is stress-free cooking at its best - for less! A busy mum of three, Lorna understands how difficult it is to feed a family without breaking the bank, and when she didn''t qualify for sick pay after a medical emergency, she really had to tighten the purse strings. Through savvy shopping, buying in bulk a
£16.14
Histria LLC My Cookbook Passion
Book SynopsisA cookbook with a historic recipe anthology does not easily define the wonder of tracking the evolution of the cookbook and the modernization of the kitchen. Pamela Kure Grogan''s My Cookbook Passion draws upon a vintage selection from her 3,000 volume cookbook collection showcasing the changing palates of those at-home and at-travel epicureans. In it, she visualizes the impact of various world wars, financial depressions, expanding transcontinental auto usage, and the technological advancement of utensils and ingredients used in the kitchen on the public''s taste.My Cookbook Passion is a color panorama of historic cookbooks and recipes with the stories of how such books came into being. Chapters include: "Entertaining is Fun"; "Reach for the Stars" on celebrities; "Inns & Farms"; books on food publishers like Barrows & Co; and a list of famous chefs and their restaurants, most now gone from the scene. There are even hints about becoming a discerning cookbook collector.Pamela Kure Grogan worked for twenty years as Store Manager at Williams Sonoma and at Sur La Table kitchen stores. She also served as Food Editor for an online food company. Today, Pamela is an active ''passionate baker'' with her fan-followed social media sites, kitchen a''stir, and now www.cookbookpassion.comMy Cookbook Passion reaches several audiences: chefs, food lovers, and those at home who want to try the heirloom recipes. More than a cookbook, it can serve as a colorful coffee table book or a well-worn cooking resource guide. It is a travel history where nostalgia becomes refreshed and relevant, and one reads into the pages the passion of Pamela Kure Grogan''s recipe selections of the timeless.
£999.99
Amberwood Press Vegan Soups and Stews For All Seasons
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£19.55
Olympia Publishers Check! Grow It - Cook It - Eat It
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£999.99
Prospect Books A Persian Cookbook: The Manual
Book SynopsisThis book brings pieces of the oldest Persian cooking manuscripts into its first English translation, vital for culinary enthusiasts worldwide. Food has always acted as a focal point around which people of different origins come together. Food has also been one of the best elements to introduce different cultures. Today, perhaps more than ever, people in the West need understand Middle Eastern culture. Perhaps, this book on the culture and lives of people in Middle East can paint a different picture to what been published before.
£14.25
Claret Press Food of Love
Book SynopsisOne of only four girls from the 160 children in her primary school to pass the eleven plus, Sylvia Vetta was the first in her family to enjoy higher education and got to enjoy that post-WWII wonder: upward mobility. While battling racism in Smethwick in the West Midlands during the most racist election in British history, changed her life. The slogan bandied by the supporters of the Conservative candidate was, ‘If you want a n***er for a neighbour, Vote Labour.’ By chance she met Indian-born Atam Vetta. Being less than 21 years of age, her boss could legally inform her parents of her young man and his racial background without Sylvia knowing of it. Sylvia and Atam married anyway and 55 years later, they’re still married. When Sylvia married Atam, mixed relationships were rare and viewed with hostility, not just in the UK. In 1966, they were illegal in South Africa and in most of the southern states of the USA (until Loving v Virginia). In India they are not illegal, but many upper-caste Indians do not approve of marriage outside of caste. Sylvia’s story embraces a revolutionary change in attitudes in the UK. Marriages and partnerships like hers are no longer rare and it is predicted that by 2075, the majority of the population will be of mixed ancestry. She was plunged into a challenging new reality. Through Atam, she learned about glass ceilings for ethnic minority Brits. Atam’s research in quantitative genetics confronted institutional and individual racism with the knowledge that discrimination had been justified by scientific racism. Atam set about helping to expose those lies. Nine months in the USA opened her eyes to the probability that she was more disadvantaged by being a woman than being married to a man of colour. Changing career from teaching to business, she entered into a world where women were mostly excluded. Sylvia set about changing that, creating a vibrant and successful business career. Peppered with facts and research, Sylvia’s life showcases the personal within the political, the successes and setbacks of forging a fairer, more tolerant and better Britain. Part of a unique demographic that challenges traditions, Sylvia’s life epitomises its clashes, its frustration, and its opportunities. Now on her third career as a writer, Sylvia explores what we have in common, while being honest about the challenges. The ultimate prize is an enhanced understanding that comes from ‘walking in someone else’s shoes’ and the creativity that comes from crossing cultures and allowing cream to rise. Food of Love is a poignant account of changes to our society from the mostly untold perspective of a white woman married to a man of colour. Recipes relishing the difference flow through the narrative. The recipes at the end of chapters reflect the diversity diet in our diet that rises with the diversity in the population. With food comes love and with love comes hope.Trade Review"A joy to read -- warm and familial, full of lovely sketches and archival photographs. It is a unique journey -- deftly articulated -- weaving the personal and the public, providing a socio-cultural landscape that is still relevant. There is much to learn from here -- digest, eat and imbibe these words with love." -- Sudeep Sen, author of EroText and editor of The HarperCollins Book of English Poetry"Vetta takes us on a lively and delicious journey through her varied and culturally rich life. Her open-mindedness and generosity shine through. And she completely understands how food and memory are inextricably linked. The recipes are great too." -- Yasmin Alibhai-Brown, London Evening Standard"The Food of Love is a personal history while at the same time it is an honest portrayal of the post Second World War period. We are faced with our attitudes to class, education, gender, religion, race, politics and the expectations of people's position in society. It is a serious social comment as well as being amusing and entertaining. The way food is used to link the chapters is brilliant." -- Diana Bell, artist"Told with brio and verve, this is an astonishing life story that takes in working-class life in post-war Britain, and the transformation of society in the decades that followed. Encounters with India and China shape a life where enthusiasm for food, art and politics come together in a combination of profoundly serious issues and the laughter of liberation." -- Rana Mitter, Professor of the History and Politics of Modern China, University of Oxford"Vetta is a burning fuse on the score of an Oxfordshire cabaret. We can trace here the sweet unrelenting energy which has impacted the collective heart and mentality of its stakeholders and citizens. A Woman for All Seasons." -- Haldi Ravenna Sheahan, writer/editor"Food for Love is a testimony of zest for life, and compassionate anger at the many forms of injustice in post-war England. Sylvia Vetta's story takes us through her many lives, as she reinvents herself time and time again, rising from the ashes of prejudice, misogyny, racism and greed to renew herself. Whilst it is a story of England's hidden everyday evils, it is a story too of what can be achieved with a life steered by passion, integrity and courage." -- Dr Jane Spiro, Professor of Education and TESOL, Oxford Brookes University"A wonderful read with insight into how, having access to books at an early age, empowers social mobility. Sylvia's passion for creating access to books for the next generation is inspiring as she mobilises others to share her vision and is now fundraising to build a community library in western Kenya in partnership with the Nasio Trust." -- Nancy Mundenyo Hunt, Founder and CEO of the Nasio Trust, Winner of The UK NatWest Bank Most Inspirational Woman Award 2015"Touching, inspiring and approachable with a wide range of historical details, Sylvias memoir is a delight to read. She shares with us the human stories behind the transnational and multicultural formation of her family and shows how love persists in the face of great historical forces of socio-political change that can throw people into divisive vortexes. Not only is she courageous to write about the racist and misogynist abuses she and her family have encountered, the book also recounts her decades-long dedication to entrepreneurial and community work in Oxford that paints the city of dreamy spires in fresh colours. I would recommend it to anyone with an interest in British life writing, cross-cultural journeys, and food!" -- Flair Donglai Shi, Associate Professor of World Literature, Shanghai Jiaotong University
£999.99
Hoxton Mini Press Wild And Sweet: How to forage your own dessert
Book Synopsis
£21.25
Smith Street Books Cocktail Botanica: 60+ drinks inspired by nature
Book SynopsisPut a little nature in your glass! Explore the world of botanical cocktails – delicious boozy concoctions that use the very best floral, herbaceous and fruity ingredients. With more than sixty recipes for infused cocktails and punches to please a crowd, as well as recipes for creating your own botanical-driven spirits and wine at home, you’ll find a cocktail for every occasion.
£13.50
Potter/Ten Speed/Harmony/Rodale Italian Wine: The History, Regions, and Grapes of
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£24.00
Editions Flammarion Jean-François Piège
Book SynopsisTwo Michelin-starred chef Jean-François Piège divulges more than 300 recipes from his exceptional restaurant, with suggestions for combining key ingredients into inventive menus. Visitors to award-winning chef Jean-François Piège’s gastronomic restaurant—the most-sought after table in Paris—select single key ingredients from his innovative menu, which he presents in exquisite and highly-creative dishes. Similarly, in this master-level cookbook, Piège presents more than 300 building-block recipes that can be combined in countless variations, inspiring the creative chef to compose original menus. Recipes include white asparagus with smoked salmon and horseradish cream, peanut crisp with an aniseed, line-caught Pollock, black truffle scallops, spaghetti carbonara (in which the proportions of bacon and pasta are inverted), beef or chicken with morel sauce, bergamot custard, or cherry tarte tatin. Featuring a cloth binding, three paper stocks, five-color printing, and a detailed index, this fine book from France’s culinary sensation Jean-François Piège is a perfect gift for professional and aspiring home cooks, as well as French culinary fanatics.Trade Review"Billed as a master-level cookbook, this clothbound beauty is definitely aimed at more ambitious home cooks . . . Inspired by the unique dining experience at his eponymous restaursant, Piege encourages mixing and matching the recipes to create original menus. And with that same spirit of freedom, he wants his readers to make his dishes their own, calling that an essential part of cooking." -TastingTable.com"The cliche that you can't tell a book by its cover has never been more true than in the case of this all-gray volume, whose cover hides within some of the most stunning French cuisine of a contemporary Michelin-starred master."-JohnMariani.com
£40.00
Apartamento Publishing S.L.v Apollo
a huge range and FREE tracked UK delivery on ALL orders.
£54.00
Vitasta Publishing Pvt.Ltd Life in a Cuppa:: Chai Conversations
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£29.24
Page Street Publishing Of Course Its Good
£20.39
HarperCollins Publishers Inc The Dish
Book SynopsisTrade Review“Andrew Friedman’s deep dive into The Dish gives us a great appreciation and understanding of the people who play a part in the meals we order in restaurants. This book should be required reading for all of us who enjoy going out to eat!” — Marcus Samuelsson, James Beard Award-winning author, chef, and restauranter “Andrew Friedman has achieved a long overdue thing: shown just how much skill, connectivity, personal touch, and professional grace exists in our restaurant culture. It is a real gift to have an archivist like Andrew who cares so much about cooks, producers and service workers document this work with such a loving and truthful eye.” — Lisa Donovan, James Beard Award-winning author of Our Lady of Perpetual Hunger Perpetual Hunger “Tail to nose and root to stem, Andrew Friedman serves the life story of a single plate of food at a single restaurant and somehow conjures an entire world of blue-collar work.” — Amanda Cohen, Chef/Owner of Dirt Candy “Who is really behind the food we eat at a restaurant? Andrew Friedman, in The Dish, perfectly orchestrates what it takes to go from farm…and ranch…and vineyard…to mouth.” — Tom Colicchio, Chef/Owner of Crafted Hospitality
£20.00
Penguin Random House Australia Ombra Recipes from the Salumi Bar
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£18.99
Zondervan Baking with the Bread Lady
Book SynopsisFull-color photographs, step-by-step recipe guides, baking options, delightful family stories, and a lot of love make Baking with the Bread Lady by Sarah Gonzalez a unique and tasty addition to any baker's kitchen.
£18.00
Hodder & Stoughton Starbucked
Book SynopsisCoffee-wild hippies, business sharks, slackers, Hollywood trendsetters and a panda who loves their blueberry muffins - how a tiny Seattle coffeehouse changed the way we think and drinkTrade Review'I lift a cup - of something stronger than Frappucino - to you Taylor Clark' * P.J. O Rourke, New York Times *'Engaging...witty...fascinating' * Sunday Telegraph *'Clark injects his story with plenty of zip and humour' * Sunday Times *absorbing * Daily Mail *entertaining * Sunday Times *
£10.44
Random House USA Inc Sister Pie Recipes and Stories from the Detroit
Book SynopsisA bursting-with-personality cookbook from Sister Pie, the boutique bakery that's making Detroit more delicious every day.“Everything you want in a pie cookbook: careful directions, baker’s secret tips, inspired combinations, and a you-can-do-it attitude.”—Chicago TribuneIACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES AND CHICAGO TRIBUNEAt Sister Pie, Lisa Ludwinski and her band of sister bakers are helping make Detroit sweeter one slice at a time from a little corner pie shop in a former beauty salon on the city’s east side. The granddaughter of two Detroit natives, Ludwinski spends her days singing, dancing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. No one leaves without a slice—those who don’t have money in their pockets can simply cash in a prepaid slice from the “pie
£19.95
Ten Speed Press Munchies Guide to Dinner How to Feed Yourself and
Book SynopsisThis guide to cooking from the popular VICE channel MUNCHIES teaches you both survival and show-off skills via more than 80 recipes.Over the years, MUNCHIES has worked with all kinds of chefs, making food that ranges from lowbrow to highbrow and everywhere in between. Now they are here to help you cook dinner on busy weeknights and host friends with an impressive spread on the weekends. Tips and tricks include how to set up and shop for a pantry (with recipes for how to make your own mayo and quick pickle some jalapeños); how to take back your weeknights with easy, fast-to-table meals (like Spinach and Mushroom Ravioli and Charred Cabbage); and even how to wow friends on the weekends with more elaborate recipes such as a fully composed (and highly postable) cheese board or a to-die-for roast chicken. With more than 80 essential recipes from the editors and test kitchen at MUNCHIES, this cookbook has something for everyone at every skill level. With a minima
£21.00
Ten Speed Press FOOD52 Your DoAnything Kitchen Food52 Works The
Book SynopsisThe ultimate guide to the kitchen from Food52--the award-winning kitchen and home destination--filled with ideas for creating, organizing, and enjoying everyone's favorite room in the house.The first step to better, happier cooking? Setting up a tip-top kitchen. We're talking one that's stocked with essential tools and ingredients, organized so everything you need is close at hand, and sparkling-clean from floor to ceiling. Food52 is here to make it happen. Your Do-Anything Kitchen gathers the smartest ideas and savviest tricks from the Food52 community and test kitchen to help you transform your space into its very best self. If you're ready for a top-to-bottom kitchen revamp, this handbook's got you covered--but it's packed with small-but-mighty upgrades, too. Stick with us, and you'll get to know which cooking tools are must-haves, discover new pantry staples for on-a-whim meals, and learn tons of tips to make your fridge (freezer, too!) work even harde
£16.99
Potter/Ten Speed/Harmony/Rodale Wellness Mama 5Step Lifestyle Detox The Essential
Book SynopsisKatie Wells, author of The Wellness Mama Cookbook and founder of Wellness Mama, finally shares the secret of how she manages six kids, a company, and a career without sacrificing a healthy lifestyle with this step-by-step, comprehensive guide to clean, natural living.By following her simple detox plan, you'll be able to implement a system for better living by reducing toxic exposure, transforming your diet, and regaining control over your health. Katie provides practical tips for slowly incorporating this rewarding lifestyle into an already busy schedule, giving you the option to choose what area of life you'd like to work on first. You can detox your body with whole foods and natural medicines; clean up your beauty regime with all-natural moisturizers, cleansers, hair products, and makeup; get rid of toxic household products that include bleach, ammonia, and acids; try a digital detox for you and your family; or learn how to de-stress by adopting healthier sleepi
£21.38
Random House USA Inc Onion in My Pocket An
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£13.99
Potter/Ten Speed/Harmony/Rodale Butcher and Beast Mastering the Art of Meat
Book Synopsis“A fashionably photographed book that’s as high-rolling and unapologetically carnivorous as [the Beatrice Inn].”—The New York Times Book Review IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEWThe Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a pl
£31.35
Mariner Books Save the Deli
a huge range and FREE tracked UK delivery on ALL orders.
£17.99
Random House USA Inc Kitchen Remix 75 Recipes for Making the Most of
Book SynopsisMake the most of your pantry and fridge with this fun and easy-to-use cookbook that turns groups of three ingredients into three distinct courses. Whether you’re buying food for the week or just a food lover who wants to explore new tastes, Kitchen Remix is the flexible handbook you’ll constantly have open thanks to its 75 recipes that reimagine dinner. Charlotte Druckman, an accomplished food writer and journalist, shows you how to combine—and re-combine—three base ingredients into a variety of distinct meals: goat cheese, strawberries, and balsamic vinegar turn into Goat Cheese Salad, Strawberry-Chevre Parfaits, and Strawberry Shortcakes. Squid, cornmeal, and peppers are the key players in Hoecake, Cornmeal-Crusted Calamari, and Saucy Peppers, Polenta & Boiled Squid. Meanwhile, Curry-Roasted Carrots, Carrot Upside-Down Cake, and Thai-ish Carrot Salad are all within easy reach when you begin with carrots, cashews, an
£19.55
Dlucks Enterprise LLC No Lucks Given
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£17.09
Random House USA Inc The Goodful Cookbook Simple and Balanced Recipes
Book SynopsisNourish your mind and body with more than 125 recipes that make everyday meals a more intentional self-care experience, whether you’re an omnivore or you follow a plant-based, keto, or low-carb diet.The Goodful philosophy is simple: use a foundation of wholesome, fresh ingredients, eat when hungry, and ultimately do what you need to do to feel good.Holistic lifestyles touted in the media can be expensive, time-consuming, or out of reach. Goodful breaks this mold by lending a helping hand to those interested in living well without pretension, judgment, or breaking the bank. We know that nutrition means something different to everyone. All of our recipes indicate if they are vegan, vegetarian, gluten-free, or dairy-free. We encourage readers to tailor anything and everything to their personal definition of mindfulness that will best suit themselves and their loved ones.The Goodful Cookbook offers more than 125 recipes alon
£20.00
Potter/Ten Speed/Harmony/Rodale Plant and Planet
Book SynopsisSimple steps can make an impact on our planet. From BuzzFeed’s Goodful, these 75 plant-based recipes plus plenty of low-waste strategies will guide you to a sustainable life you can feel good about.Goodful offers approachable recipes, tips, and guides for everyday life. In Plant and Planet, discover seventy-five plant-based recipes for meal prep, everyday celebrations, and cooking with the seasons, from Zucchini Lasagna Boats and Black Bean & Walnut Quesadillas to Caramelized Banana & Orange Parfaits, along with tons of ways to stock your kitchen, grow your own ingredients, turn your scraps into amazing treats, and more. Beautifully photographed, this cookbook is super practical and impactful, with surprising and easy ways to reduce environmental impact, shopping guides and meal plans, information about repurposing food waste, plus a guide to growing your own ingredients. You will learn how to:• Approach cooking from a
£21.25
Random House USA Inc Life Is What You Bake It
Book SynopsisONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, The Washington Post, Time Out, Glamour, Taste of Home, Southern Living, Library Journal“As much about a collection of recipes that makes your mouth water and tugs at your heart with food memories as it is about the chronicles and life lessons of a true comeback kid.”—Carla HallPopular baking personality and lawyer turned baker Vallery Lomas debuts her first baking book celebrating more than 100 recipes for everything from Apple Cider Fritters to Lemon-Honey Madeleines and Crawfish Hand Pies to her Grandma’s Million Dollar Cake. Vallery shares heirloom family recipes from her native Louisiana, time spent in Paris, The Great American Baking Show (which she famously won!), and of course sweets and breads inspired by her adopted hometown, New York City. Vallery&rsquo
£23.75
Random House USA Inc Tasty Over the Top
Book SynopsisHave fun in the kitchen and wow your friends with 75 of Tasty’s biggest, boldest, and most show-stopping “Over the Top” recipes that are easy to make for any occasion.Tasty is the online and Instagram go-to for creative, playful, and mouthwatering recipes. Tasty Over the Top is peak Tasty, with eye-catching recipes that are sure to impress (and no one needs to know that they’re easier than they look!).Here you’ll find seventy-five recipes that raise the bar with minimal effort, like Breakfast Biscuit Nachos (yes, split biscuits baked on a sheet pan with all the fixins), a sloppy joe/bacon cheeseburger mash-up, a BLT deconstructed into the salad of your dreams (think maple-glazed bacon and mayo-toasted croutons!), and more delicious, out-of-this-world ideas for breakfast, lunch, dinner, and everything in between. This book is your all-access ticket to proving your chops and pulling out all the
£17.50
Random House USA Inc A New Take on Cake
Book SynopsisTurn a cake mix into a cake masterpiece! Discover 175 decadent and quick modern recipes with from-scratch flavor from the bestselling author of The Cake Mix Doctor. Anne Byrn is known for her cake mix magic, and A New Take onCake makes baking from a boxed mix as inspiring as it is easy—everything from vegan tortes to gluten-free cakes, doughnuts to cake pops, and whoopie pies to a wedding cake. All for snacking, celebrating, and everything in between!With 50 modernized classics and 125 brand-new recipes, no one will believe your Ice Cream Cone Cake, Vegan Chocolate Cake with Creamy Nutella Frosting, or Blood Orange Loaf with Campari Glaze were made from boxed mixes. Whether you are following a gluten-free, sugar-free, or plant-based diet, or are j
£21.85
Clarkson Potter/Ten Speed Indian Flavor Every Day
Book SynopsisIntroduce rich, complex Indian flavors to your everyday cooking with 80 easy recipes and ingenious guidance from Julia Child Best First Book Award winner Maya Kaimal.In Indian Flavor Every Day, Indian cooking authority Maya Kaimal proves it’s possible to experience the joy of this cuisine with minimal time and just a handful of essential ingredients like spices, ghee, and dried chilies. She distills foundational flavor-building methods, like creating spice blends and sizzling whole seeds in oil to release their essence, and applies them to accessible, versatile ingredients any home cook has on hand. These adaptable techniques open a world of possibility as you’ll not only whip up traditional dishes but also amp up the flavors of your favorite ingredients or meals whenever a craving strikes. Why not swirl some popped mustard seeds into a butternut squash soup or top ho-hum steamed broccoli with a crispy garlic-chili-cumin tarka? How about s
£21.85
Random House USA Inc A Middle Eastern Pantry
Book SynopsisAn insightful exploration into the bounty of both familiar and new Middle Eastern ingredients plus 90 modern and traditional dishes in which to use them, from the author of Mastering Spice and The Spice Companion “Get ready to go on a transformative cultural journey that begins in your kitchen.”—Carla Hall, bestselling author of Carla Hall’s Soul FoodGrowing up on a kibbutz in northern Israel, spice master Lior Lev Sercarz has long had an affinity for local ingredients and produce. After becoming a chef and then devoting his creativity and career to sourcing and blending spices, he recognized the intensive labor, skill, and craftsmanship that goes into the development of Middle Eastern pantry staples, from olives to silan (date molasses), and tahini to sujuk (a fermented and dried sausage). In this cookbook and culinary resource, he homes in on the everyday ingredients used throughout this vast
£22.50
Random House USA Inc Half Homemade Fully Delicious An In the Kitchen
Book SynopsisThe popular host of QVC’s In the Kitchen with David® offers a new collection of 110 simple, time-saving recipes that will change the way you shop, cook, and enjoy homemade meals. Like busy people everywhere, David Venable wants to spend less time in the kitchen prepping and cooking and more time at the table with family and friends. From appetizers to desserts, the 110 dishes in Half Homemade, Fully Delicious show home cooks how to take advantage of supermarket shortcuts with ready-to-use products found in every grocery aisle. These cook-friendly spice blends, jarred sauces, frozen fruits, canned foods, and prepped vegetables mean satisfying meals are ready in a fraction of the usual time. A looks-good-enough-to-eat photograph accompanies each recipe. From breakfast to breads, casseroles to cast-iron cooking, there are ideas for every meal and gathering. Here’s a sampling of what you’ll discover:• Chees
£20.25
Alice Oehr French Cuisine â A Frogs Guide
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£19.00
Vintage Publishing The Full English Cassoulet
Book SynopsisRichard Mabey began experimenting with cooking as soon as he was big enough to clamber to the cupboard where the powdered chocolate was kept. At scout camp he learned how to cook a Sussex Pond Pudding in a billy-can, and thirty years ago he permanently broadened the nation''s palate with his guide to edible wild plants, Food For Free. His new book is a joyous exploration of local ingredients, broadening your horizons by travelling, vernacular heritage, and making use of everything except, as the saying goes, ''the pig''s squeal''. It includes:*Collecting Corsican chestnut receipes and American mushroom ideas, and meditating on what a forest-food culture would have been like;* Cooking eggs in nothing but the sun;* Making bread the prehistoric way - with old beer;* Exploring the outer limits of apple cusine (i.e. the outer limit is making leather out of apples);* ''Cooking against the grain'' - if we didn''t have access to wheat, what could we make with
£999.99
White Lion Publishing The Seven Culinary Wonders of the World A History
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£15.19
Hachette Books Anis Raw Food Essentials
Book SynopsisWant to go raw, but not sure how to start? Ani's Raw Food Essentials offers easy transitional recipes--using the equipment you already have in your kitchen. Looking for innovative meals that are healthy and delicious? Ani offers everything from comfort classics like nachos and burgers to more gourmet dishes like risotto, angel hair pasta, and her you-won't-believe-they're-raw desserts. Ani's Raw Food Essentials once again proves that you don't have to sacrifice taste to reap the benefits of raw foods and a greener lifestyle.
£16.14
Running Press,U.S. Ramen Ramen
Book SynopsisUse your noodle in this soup-er fun memory game that will leave you hungry for more. Grab your chopsticks and soup spoons as you match twenty-five different regional styles of ramen—from Asahikawa to Instant, Sapporo, and Yokohama—in this eye-catching, educational memory game perfect for ramen lovers of all kinds. The game includes: 50 ramen matching cards (25 unique pairs) Illustrated booklet with rules and ramen profiles
£14.09
Beacon Press Breaking Bread
Book Synopsis“More local color than a steamed lobster wearing wild blueberry bracelets, along with a mess of wistful nostalgia for any reader raised in Maine or New England.” —Portland Press HeraldNearly 70 renowned New England writers gather round the table to talk food and how it sustains us—mind, body, and soul An award-winning collection of essays by internationally recognized and beloved foodies, Breaking Bread celebrates local foods, family, and community, while exploring how what’s on our plates engages with what’s off: grief, pleasure, love, ethics, race, and class.Here, you’ll find reflections from top literary talents and food writers like Award-winning novelist Lily King on connecting with her children over a tweaked chocolate chip cookie recipe Pulitzer Prize recipient Richard Russo on the Italian soup his mother snubbed that he came to enjoy Coauthor o
£21.60
Octopus Publishing Group The Goodness of Raw Chocolate 40 amazing
Book SynopsisWhy raw? When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness. The process also means the berry and coffee notes found in raw chocolate's flavour are intensified - similar to unsweetened dark chocolate.
£9.49
Goose Lane Editions Sir Johns Table The Culinary Life and Times of
Book SynopsisTrade Review"A lively yet accurate picture of what people ate from the 1830s to the 1890s." * The Guardian *"Mechefske's book is an often tongue-in-cheek romp through the life of Sir John A., and the food he consumed, from his voyage, at age five, on an immigrant ship to Canada (mouldy bread and watery horsemeat stew) to fancy state dinners during his long political career (champagne and oysters were essential)." * National Review *"This book is eminently readable — would that all history were written like this! — and interesting, offering both the clearest example of 19th-century Canadian politics and very human insights into a very human architect of our country ... Mechefske deftly weaves in Macdonald's culinary history, from the simplest of Scottish fare early in Macdonald's life to more exotic and glamorous meals later on." * Waterloo Record *"A fresh, fun, and novel approach. Mechefske charts Macdonald's diet from his birth to his death, including typical Scottish gruel, meager rations on his ocean crossing, French Canadian cuisine, alcoholic beverages of all sorts, and diplomatic dinner parties. It's like a roadmap marked with various gastronomic stops." * Publishers Weekly *"Readers will be nourished with much first-rate fare." * Canada's History *
£14.39
Hancock House Publishers Ltd ,Canada Wild Game Cookbook
Book Synopsis
£11.39
