Cookery Books
Taylor & Francis Ltd Food Photography
Book SynopsisAs a commercial food photographer, Joe Glyda has shot everything from appetizers to entrées to desserts. In Food Photography, Glyda brings his experience as a teacher and professional photographer to the page, instructing photographers how to light food, use unique camera angles, and work with styles and trends to create timeless and mouth-watering images. Including setup diagrams, toolkits, and instruction for editorial imagery, recipe and cookbook images, as well as images for packaging, this book is an essential resource for taking photographs that creatively meet your client's needs. Also included is invaluable advice on building your team and working with art directors and clients, making Food Photography a one-of-a-kind book that is essential for students of commercial photography, food bloggers, and professional photographers alike. Trade Review"Joe is a gifted photographer, a world-class communicator, and I’ve yet to meet anyone better at teaching food photography than Joe, and this book raises the bar for any book like it. There are insights, tricks, and techniques that you only learn from a lifetime behind the lens, and Joe shares them so openly with us. Every page brings another insight, another tip, and another reason to smile. Food photography is an art. A craft. And having the opportunity to learn it from one of the very best is truly a treat, and what Joe has done with this book is remarkable. You’ll be able to take his techniques and start taking the types of food photography shots you’ve always dreamed of. If I had to come up with one word to describe this book, no doubt it would be ‘delicious!’ Highly recommended for anyone who wants to take their food photography to the next level."—Scott Kelby, Editor & Publisher, Photoshop User Magazine; Director of Education, KelbyOne, Inc."This book is an excellent resource, particularly for those interested in pursuing a career as a commercial food photographer in the advertising industry. The author has a wealth of knowledge and experience which present as a smorgasbord of tips, tricks and techniques to help you to make the most of your images. He also shares detailed insights into food photography teams, individual roles and how a commercial shoot takes shape."—Fran Flynn, Food Photographer, Designer, Author & Educator"The perfect food photography instructional book from a professional in the field. The exceptional visuals of food and tools used within the profession will improve the quality of food imagery for photographers and bloggers instantly." —Amy Brooks Horn, Senior Lecturer of Photography, Northern Arizona University "Joe is a gifted photographer, a world-class communicator, and I’ve yet to meet anyone better at teaching food photography than Joe, and this book raises the bar for any book like it. There are insights, tricks, and techniques that you only learn from a lifetime behind the lens, and Joe shares them so openly with us. Every page brings another insight, another tip, and another reason to smile. Food photography is an art. A craft. And having the opportunity to learn it from one of the very best is truly a treat, and what Joe has done with this book is remarkable. You’ll be able to take his techniques and start taking the types of food photography shots you’ve always dreamed of. If I had to come up with one word to describe this book, no doubt it would be ‘delicious!’ Highly recommended for anyone who wants to take their food photography to the next level."—Scott Kelby, Editor & Publisher, Photoshop User Magazine; Director of Education, KelbyOne, Inc."This book is an excellent resource, particularly for those interested in pursuing a career as a commercial food photographer in the advertising industry. The author has a wealth of knowledge and experience which present as a smorgasbord of tips, tricks and techniques to help you to make the most of your images. He also shares detailed insights into food photography teams, individual roles and how a commercial shoot takes shape."—Fran Flynn, Food Photographer, Designer, Author & Educator"The perfect food photography instructional book from a professional in the field. The exceptional visuals of food and tools used within the profession will improve the quality of food imagery for photographers and bloggers instantly." —Amy Brooks Horn, Senior Lecturer of Photography, Northern Arizona University Table of ContentsPreface; 1). Introduction to Food Photography; 2). Getting Started; 3). The Players; 4). Lighting; 5). The Setup; 6). Tools of the Trade; 7). Post Production; 8). In Conclusion; Index
£39.99
Cambridge University Press Food and Society in Classical Antiquity
a huge range and FREE tracked UK delivery on ALL orders.
£67.50
Cambridge University Press Food Society Classical Antiquity Key Themes in Ancient History
a huge range and FREE tracked UK delivery on ALL orders.
£29.44
Cambridge University Press A Revolution in Taste
Book SynopsisSusan Pinkard traces the roots and development of the French culinary revolution to many different historical trends.Trade Review'Pinkard performs careful analytical work with culinary texts familiar to many food historians …' The Journal of Interdisciplinary History'The 'revolution' narrated by Susan Pinkard is that which launched a new way of thinking about, and in part doing, cookery between the seventeenth and eighteenth centuries … [a] fine book …'Table of ContentsPart I. Before the Culinary Revolution: 1. The ancient roots of medieval cooking; 2. Opulence and misery in the Renaissance; Part II. Towards a New Culinary Aesthetic: 3. Foundations of change, 1600–1650; 4. The French kitchen in the 1650s; 5. Refined consumption, 1660–1735; Part III. Cooking, Eating, and Drinking in the Enlightenment, 1735–1789: 6. Simplicity and authenticity; 7. The revolution in wine.
£80.09
Cambridge University Press The Cambridge Companion to Literature and Food
Book SynopsisThis Companion provides an engaging and expansive overview of gustation, gastronomy, agriculture and alimentary activism in literature from the medieval period to the present day, as well as an illuminating introduction to cookbooks as literature. Bringing together sixteen original essays by leading scholars, the collection rethinks literary food from a variety of critical angles, including gender and sexuality, critical race studies, postcolonial studies, eco-criticism and children''s literature. Topics covered include mealtime decorum in Chaucer, Milton''s culinary metaphors, early American taste, Romantic gastronomy, Victorian eating, African-American women''s culinary writing, modernist food experiments, Julia Child and cold war cooking, industrialized food in children''s literature, agricultural horror and farmworker activism, queer cookbooks, hunger as protest and postcolonial legacy, and ''dude food'' in contemporary food blogs. Featuring a chronology of key publication and histTrade Review'The book is clearly written and full of engaging facts and literary connections.' M. K. Bloodsworth-Lugo, ChoiceTable of ContentsIntroduction: the literature of food J. Michelle Coghlan; 1. Medieval feasts Aaron K. Hostetter; 2. The art of early modern cookery Joe Moshenska; 3. The Romantic revolution in taste Denise Gigante; 4. The matter of early American taste Lauren Klein; 5. The culinary landscape of Victorian literature Kate Thomas; 6. Modernism and gastronomy Allison Carruth; 7. Cold War cooking J. Michelle Coghlan; 8. Farm horror in the twentieth century Michael Newbury; 9. Queering the cookbook Katharina Vester; 10. Guilty pleasures in children's literature Catherine Keyser; 11. Postcolonial tastes Parama Roy; 12. Black power in the kitchen Erica Fretwell; 13. Farmworker activism Sarah D. Wald; 14. Digesting Asian America Anne Anlin Cheng; 15. Postcolonial foodways in contemporary African literature Jonathan Bishop Highfield; 16. Blogging food, performing gender Emily Contois.
£22.79
HarperCollins Publishers Free Spirited
Book Synopsis
£15.62
HarperCollins Publishers Inc Aromas of Aleppo
Book SynopsisRelates the history and culture of the Aleppian Jewish community through its cuisine, offering more than 180 ethnic recipes with photos and describing the various customs that the Aleppian Jewish community observes during holidays and lifecycle events.Trade Review"The intriguing recipes inspired me to head for my kitchen, but the story kept me in my chair, riveted." -- New York Times "Poopa Dweck has put together such a wonderful collection of delicious recipes." -- Claudia Roden, author of The New Book of Middle Eastern Food and The Book of Jewish Food "Aromas of Aleppo is as enticing to read through as to cook from." -- San Francisco Chronicle "[Poopa Dweck] has made it her task to preserve their venerable cuisine in its fullness." -- Los Angeles Times "The large-format book could be relegated to the coffee table but won't be." -- Chicago Tribune "Tinged with the bittersweet memories of a community that lovingly upholds table traditions of the city that evicted all its members." -- New York Sun WINNER OF THE JEWISH NATIONAL BOOK AWARD -- No Source
£42.42
HarperCollins Publishers Inc Simple Italian Snacks More Recipes from Americas
Book Synopsis
£20.36
HarperCollins Publishers Inc Diners Driveins and Dives
Book SynopsisFrom digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's Rubbed and Almost Fried Turkey Sandwich from Panini Pete's in Fairhope, Alabama, this work showcases the personalities, stories, and food offered by these American treasures.Trade ReviewA NEW YORK TIMES BESTSELLER -- No Source "Rounded out with plenty of behind-the-scenes anecdotes and local color, this tour of off-the-beaten-path establishments has enough regional entries to keep culinary road-trippers busy (and full) for many, many miles. " -- Publishers Weekly
£14.99
HarperCollins Publishers Inc More Diners Driveins and Dives
Book SynopsisTaking you to the best local restaurants across America, this title showcases the different personalities, the various stories, and the good food provided by these American treasures. It includes delicious recipes, photos, and memorabilia. It is suitable for the lovers of the American food scene.Trade Review#1 New York Times Bestseller -- New York Times #7 Washington Post Bestseller -- Washington Post
£14.99
HarperCollins Publishers Inc The New Brooklyn Cookbook
Book SynopsisFeaturing recipes, photographs, and scenes from some of the most vibrant restaurants in America, this cookbook celebrates the wave of culinary energy that has transformed this thriving borough and infused its kitchens and dining rooms with passion, vigor, and big flavors.Trade ReviewNo bagels or cheesecake here; the book examines a decade of top dining destinations, from the pioneers at Al Di La, Saul and Rose Water through Franny's, iCi and Palo Santo... The ravishing photos...and in-depth profiles and recipes...make the book equal parts cookbook, art book and yearbook. -- Edible Brooklyn Now anyone can make Brooklyn food...in the comfort of his own kitchen. There are recipes...from 31 Brooklyn restaurants that are worth a subway trek. And each...is an ethereal and unassailable argument for the rise of Brooklyn cuisine. And the Vaughans' cookbook. -- Esquire.com [A] history of the contemporary food scene with 70 restaurant recipes...rang[ing] from straightforward and simple...to some cheffy, complex and tempting ones. A restaurant map, interviews with food artisans...and a comprehensive index of resources like markets and food trucks round out this intelligent and attractive volume. -- New York Times [A] spot-on survey of all of the restaurants and artisans that have made Brooklyn into the into the forward-thinking dining destination that it is today. -- SeriousEats.com 2010 Best New Fall Cookbook -- Daily Candy One of the Best NYC Cookbooks of 2010 -- New York magazine A SeriousEats.com best cookbook of 2010 -- SeriousEats.com
£25.00
HarperCollins Publishers Inc Cookwise
Book SynopsisOffering “the hows and whys of successful cooking,” Cookwise, by well-known food writer and culinary sleuth Shirley O. Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques—making Cookwise an invaluable reference for anyone who has ever wanted to improve on a recipe, make a cake moister, or a roast chicken juicier.
£24.29
HarperCollins Publishers Inc SurpriseInside Cakes Amazing Cakes for Every
Book Synopsis
£20.00
HarperCollins Publishers Inc Finding the Flavors We Lost
Book SynopsisThe multiple-James Beard Award—winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for “artisanal” foods in a world dominated by corporate agribusiness. We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even fast-food chain sandwiches—but what does it actually mean? We take “farm to table” and “handcrafted food” for granted now but how did we get here? In Finding the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in the so-called “artisanal” food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat. Kuh begins by narrating the entertaining stories of countercultural “radicals” who taught themselves the forgotten crafts of b
£21.59
HarperCollins Publishers Inc The Southerners Cookbook
Book Synopsis
£36.00
HarperCollins Publishers Inc My Drunk Kitchen A Guide to Eating Drinking and
Book Synopsis
£20.69
HarperCollins Publishers Inc Oh Joy
Book Synopsis
£24.75
HarperCollins Publishers Inc Hunger
Book Synopsis
£20.79
HarperCollins Publishers Inc Roccos Healthy Delicious More than 200 Mostly
Book Synopsis
£24.05
HarperCollins Publishers Inc Almonds Anchovies and Pancetta
Book SynopsisTrade Review“A pretty little illustrated book of dishes that are ‘vegetable-focused,’ inspiring and spiked with intensely flavored ingredients…If you have an appetite for dad jokes and cannabis references along with egg-herb-anchovy toasts and eggplant al mattone…this is the fall cookbook for you.” — New York Times “What makes this book special—…Combine the rambling prose with Peternell’s practical advice and delicious flavor combinations and cooking through the recipes feels like having a personal cooking lesson—and a long chat—with the chef himself.” — Bon Appetit (November Cookbook Club Pick) “Reading chef Cal Peternell’s cookbooks is like having a conversation with the Chez Panisse alum and Cooking By Ear podcaster. He’s a wickedly funny, Mediterranean food expert and father of two who tells great stories.” — The Mercury News (6 Sensational New Cookbooks for Fall) “Cal Peternell’s cooking is very traditional, drawing on how people have eaten for generations, using vegetables as the center of the plate… The revered chef’s method is all about emphasizing the flavor of food, but it’s so much more.” — Brooklyn Digest Fall 2018 Cookbook Preview: All the new cookbooks we’re excited to buy, read, and cook from this season. — Epicurious “An extremely good read, with recipes that have a charmingly loose-limbed sophistication. . . . Peternell explodes the formulaic recipe format, speaking directly and affectionately to his readers to help them use every sense—and every last anchovy—to become better, more instinctive cooks.” — New York Times Book Review “Almonds, Anchovies, and Pancetta focuses on three ingredients, yet they impart so much flavor that they satisfy the soul.” — Atlanta Journal-Constitution
£19.00
HarperCollins Publishers Inc The Happy Cookbook A Celebration of the Food That
Book Synopsis
£25.49
HarperCollins Publishers Inc The Dude Diet Dinnertime
Book Synopsis
£26.99
HarperCollins Publishers Inc Girl on the Block A True Story of Coming of Age
Book SynopsisGabrielle Hamilton meets April Bloomfield in a raw and rollicking memoir that pulls back the curtain on life as a female butcher.When 16-year-old Jessica Wragg applied for a job at the local farm shop in her hometown of Chesterfield, England, she never expected to land a position behind the all-male butchery counter.Trade Review“This debut memoir offers a solid behind-the-scenes look at the meat industry […] Foodies will appreciate Wragg’s honest take on the evolving world of butchery.” — Publishers Weekly
£19.00
HarperCollins Publishers Inc Bourdain
Book Synopsis
£23.99
HarperCollins Publishers Inc Bourdain
Book Synopsis
£16.99
HarperCollins Publishers Inc Pieometry
Book SynopsisTrade ReviewKo earned Instagram fame for her gorgeously crafted pies, and in this pun-heavy guide . . . she generously shares her tricks. The instructions . . . are precise and accompanied by helpful photos. This is a no-brainer for Ko’s many fans who are eager to learn the secrets behind her show-stopping work, or any baker looking to add some confectionery flash to their repertoire. — Publishers Weekly Ko puts art back in tart. . . . Her ability to mix and match flavors puts her into the same category as molecular chefs/wizards. Home pastry chefs will find much inspiration here, and even if her visual artistry intimidates, Ko’s flavor combinations can still unleash a creative spirit in the kitchen. — Booklist (starred review) Ko . . . has brought her creative and unique recipes and ideas into this debut, which offers stunning photographs, along with tips on how to transform tarts and pies into works of art. . . . A funny, well-written collection of recipes suited for bakers of all levels. — Library Journal (starred review)
£23.75
HarperCollins Publishers Inc Copper Iron and Clay A Smiths Journey
Book SynopsisTrade ReviewSara Dahmen's beautifully photographed book is the most useful resource on copper cookware I've come across. . . . Copper, Iron, and Clay is an indispensable cookware reference that every cook should have in their library. I learned so much from it . . . and you will too! — David Lebovitz, author of My Paris Kitchen and Drinking French Dahmen, a cookware coppersmith, explains the enduring benefits of copper, iron, and clay in this illuminating how-to and recipe manual. . . . This terrific volume is sure to result in a greater respect for kitchen gear among amateur cooks and professionals alike. — Publishers Weekly Author, coppersmith, and occasional chef Dahmen takes readers on a very personal journey in her discovery of and fascination with copper, iron, and clay. . . . It’s a well-photographed learning adventure peppered with a dozen-plus interviews of artisans, chefs, and manufacturers (e.g., Valerie Gilbert of Mauviel, Giulia Ruffoni of Ruffoni Copper). — Booklist [Dahmen] describes how she became a coppersmith and started her line of handcrafted products. . . . Along with her passion for historical recreation and her determination to master the physical and technical challenges of the craft. . . . [Her] new book is her way of keeping the practical wisdom she learned from older smiths alive. — Milwaukee Journal Sentinel
£999.99
HarperCollins Publishers Inc Wine Girl
Book Synopsis
£23.19
HarperCollins Publishers Inc wanderlust
Book Synopsis
£23.75
HarperCollins Publishers Inc Burnt Toast and Other Disasters A Book of Heroic
Book SynopsisA gifty, funny, and practical guide to transforming the most lackluster of ingredients into a delicious meal, making bad food good and making good food even better, from the author of the New York Times bestselling and IACP Award–winning Twelve Recipes.Trade Review“An invaluable little cookbook you will turn to again and again. . . . His recipe for peppers sautéed until “melty” with mustard and cumin seeds, then doused with cream and finished with a splash of vinegar, sounds like nothing special, but I’ve never tasted anything like it.” — New York Times “There’s enough to worry about these days. Cooking, Peternell assures through each carefully written but not-too-serious recipe, shouldn’t be one of those things. So burn your vegetables, overcook the rice, and eat a tin of fish for dinner. It will be fine. Actually, it will probably be great.” — Eater “[Peternell’s] personal anecdotes and casual preparation instructions . . . give home cooks permission to tap into their own culinary ingenuity, especially when the situations seem far from perfect. . . . Peternell reminds us that with enough confidence and finesse, these scrappy Quickfire Challenge-like moments in the kitchen can actually be the ones that bring out our most creative inner chefs.” — Fine Cooking “Peternell applies his Chez Panisse pedigree . . . to easily prove that 'the humblest can be delicious, the good made great.' . . . Peternell’s dry sense of humor is the main ingredient. . . . To err is human but to repair divine in this handy and hilarious manual.” — Publishers Weekly “Along with great recipes…Peternell shows readers that burnt food is nothing to fear and is just another step—perhaps even a new beginning—in the culinary journey.” — Booklist “A clever and useful guide to making messed-up food taste delicious. . . . [a] funny and highly giftable lemonade-out-of-lemons collection.” — Daily Democrat “[Peternell’s] recipes focus on turning whatever you have on hand, including, yes, burned toast, into surprisingly tasty food. Those scorched slices turn into cheesy onion bread pudding, and the listless produce wilting in your vegetable drawer becomes “broco” tacos! This witty manual really does help turn bad food good.” — Napa Valley Register “The best beginner’s cookbook of the year, if not the decade. In addition to being warm, funny and smart, Twelve Recipes will actually teach you to cook… [Peternell] can nudge anyone, from novice to expert, to want to be a better cook… His wit and intelligence are apparent throughout.” — New York Times Book Review on Twelve Recipes “Full of useful building blocks (like an entire chapter on sauces) that can fit in any modern cook's repertoire…The balance of foundational French technique with American practicality make A Recipe for Cooking a simple yet modern classic.” — Saveur (Best New Cookbooks of Winter 2016) on A Recipe for Cooking “What makes this book special—…Combine the rambling prose with Peternell’s practical advice and delicious flavor combinations and cooking through the recipes feels like having a personal cooking lesson—and a long chat—with the chef himself.” — Bon Appetit (November Cookbook Club Pick) on Almonds, Anchovies, and Pancetta
£19.00
HarperCollins Publishers Inc Food IQ
Book SynopsisWINNER OF THE 2023 IACP COOKBOOK AWARD (FOOD ISSUES AND MATTERS)In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking your kitchen smarts to a higher level?from two food world professionals (a chef and a writer).A Publishers Weekly bestseller and one of the top cookbooks of 2022 (Food & Wine, The Sporkful, CBS Saturday Morning, Today Show).When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York''s Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends?they write a popular column together, and talk, text, and DM about food constantly. Now, inFood IQ, they''re sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone.Featuring 100 essential cooking questions and answers,Food IQincludes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including:Why does pasta always taste better in a restaurant?(The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.)When is it okay to cook with frozen vegetables?(Deep breath. It''s very much OK, but only with certain types.)What is baker''s math, and why is it the secret to perfect pastry every time?(It uses the weight of flour as the constant and . . . we have a handy chart for you.)Rodbard and Holzman also offer dozens of delicious recipes, such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi, The Cast Iron Quesadilla That Will Change the Way You Quesadilla, and 40 Minute Red Sauce. Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thérèse Nelson, Priya Krishna, and Claire Saffitz.From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine,Food IQis a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. You don''t know what you don''t know.
£29.75
HarperCollins Publishers Inc Being Texan
Book Synopsis
£23.99
HarperCollins Publishers Inc The Big Texas Cookbook
Book SynopsisTrade Review"You would think for a state as big and diverse as Texas that no single cookbook could truly capture all it has to offer, but you would be wrong. The Big Texas Cookbook is just what the name promises – a large book filled with recipes, stories and lush photos that depict the beauty of Texas food, chefs, and culinary traditions. Whether you live in the Lone Star State or you have a hankering for our food, this book is a must-have for your collection." — Tracy Vaught, restaurateur, and Hugo Ortega, executive chef, Hugo’s, Caracol, and Xochi, Houston "The Big Texas Cookbook celebrates the wonderfully diverse and culturally nuanced food of Texas with a mouth-watering collection of recipes from across the state." — Lisa and Tom Perini, owners, Perini Ranch Steakhouse, Buffalo Gap “What is Texan food? That was a complex question one hundred years ago and it’s even harder to answer today. But The Big Texas Cookbook nails it. Texas in every sense is broad, deep, roomy, and inclusive: from Hill Country barbecue and a bowl of Texas red to kolaches and Tex-namese crawfish boils, it's all here. Delicious recipes? Absolutely. A new definition of what it means to be Texan exemplified by the food itself? Hell yes!” — Andrew Zimmern, James Beard Award-winning TV personality, chef, and author "The editors of Texas Monthly deliver reader favorites from the magazine’s 50-year history, as well as stunning recipes that highlight the culinary influence of the immigrants who call the state home. . . .Those who crave bold flavors will relish this collection of Lone Star exceptionalism." — Publishers Weekly, starred review
£28.50
HarperCollins Publishers Inc The Comfortable Kitchen
Book SynopsisTrade Review“The Comfortable Kitchen is your new go-to for healthy eating inspiration, with meals full of warm flavors, simply delicious ingredient combinations, and wholesome treats.” — Melissa Urban, Whole30 cofounder and CEO “Alex’s passion for food shines through in everything she does, and this book is no exception! It’s packed to the brim with unfussy recipes to nourish your family, your friends, and most important, yourself.” — Gaby Dalkin, creator and author of What's Gaby Cooking “Alex has done it again—this book is loaded with mouthwatering recipes with a modern American twang. These approachable dishes are quick to whip up even on the busiest of days. This stunning cookbook is a kitchen staple that you’ll be reaching for again and again!” — Dzung Lewis, YouTuber and author of The Honeysuckle Cookbook “The Defined Dish blogger Snodgrass debuts with this collection of dozens of gluten-free, dairy-free, and grain-free recipes that are packed with flavor...Readers looking for healthy dishes that do not sacrifice flavor will find plenty to enjoy in this outing.” — Publishers Weekly on The Defined Dish “Alex and The Defined Dish are my go-to for delicious recipes that are as enjoyable to make as to eat! She approaches both food and life with a playful soulfulness that nourishes my family and my heart.” — Brené Brown, PhD, #1 New York Times best-selling author of Dare to Lead on The Defined Dish “I discovered Alex’s cooking when I was attempting to survive a Whole30 and was at a loss. Alex’s recipes are never intimidating and are always packed with flavor . . . they are guilt-free even when they taste like a guilty pleasure, and they got me excited to be a better cook.” — Erin Foster, comedian and amateur home cook, on The Defined Dish “Innovative, bright, simple, absolutely delicious, and totally doable, there’s not a cookbook I’m more excited about. I can’t wait to try every last dish, especially the Better Than Takeout section—her specialty is easy swaps that transform restaurant dishes into something Whole30 and healthy. Alex teaches us how to find balance and have fun doing it.” — Teri Turner, creator of nocrumbsleft, on The Defined Dish Snodgrass puts a modern spin on comfort food in this versatile collection of nourishing dishes that never fall short on flavor. . . . This is perfect for busy home cooks who want to expand their repertoire of healthy recipes. — Publishers Weekly
£23.75
HarperCollins Cook Eat Repeat Ingredients Recipes and Stories
Book Synopsis
£30.39
HarperCollins Publishers Inc Bourdain
Book Synopsis
£28.79
HarperCollins Publishers Inc The Simply Happy Cookbook
Book Synopsis
£23.75
HARPER ONE Pyets Plate
£29.20
HarperCollins Publishers Inc Annies The Cookbook
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£17.09
HarperCollins Celebrating Every Day
£28.00
Penguin Putnam Inc Jan Karons Mitford Cookbook and Kitchen Reader
Book SynopsisA collection of beautiful anedotes, delicious recipes, and memorable scenes from the Mitford books by #1 New York Times bestselling author Jan Karon.Millions of readers have discovered the delights of a trip to Mitford, and they''ve all found themselves hankering for mouthwatering dishes like Father Tim''s Rector''s Meatloaf and Esther Bolick''s outrageously delicious Orange Marmalade Cake. Now, Jan Karon makes it easy to satisfy all these cravings and many more. Along with 150 fabulous recipes are Jan''s personal reminiscences, dozens fo beloved scenes from each of the Mitford books, jokes, cooking tips, blessings, and a wonderful story never before published in the novels. For readers and cooks alike, Jan Karon''s Mitford Cookbook & Kitchen Reader is a veritable feast.“[Jan Karon''s] wonderful cookbook is like a souvenir scrapbook to be dipped into time and again. The real world should be as good as Mitford.”—The
£32.00
Penguin Books Canada Ltd Chef Michael Smiths Kitchen 100 of My Favourite
Book SynopsisChef Michael Smith, Canada's most popular chef, is passionate about cooking and sharing great food and flavours. Inside you'll find Michael's all-time favourite recipes, the ones he cooks regularly in his own home kitchenlots of wonderful, memorable flavours that you'll enjoy with your family and friends. Chef Michael Smith's Kitchen features over 100 fabulous, easy-to-make recipes, each with a mouth-watering photo. Start your day with French Toast Sandwiches Oatmeal Crusted with Blueberry Stuffing and Marmalade Mint Butter or Apple Pie Pancakes with Caramel Syrup. Enjoy Coconut Crusted Chicken with Mango Mint Salsa or Honey Mustard Barbecue Baked Baby Back Ribs, or a great fish dish like Grilled Tuna Steak or Pan Seared Scallops with House Wine Sauce for a wonderful dinner. You'll also find lots of recipes for delicious vegetables, grains, and side dishes like Nutmeg Roasted Sweet Potatoes with Wilted Baby Spinach or Sausage Sage Bread Pudding. And of course, Mi
£23.75
Penguin Putnam Inc Real Food Real Good
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£21.59
Penguin Putnam Inc Vijs Indian Our Stories Spices and Cherished
Book SynopsisTrade Review“For the cookbook genre, so commonly filled with professionally-styled pictures and brief, impersonal blurbs, Dhalwala’s narrative is a welcome injection of realism, focusing on the supportive role food plays as we navigate life’s sometimes unglamorous, but always interesting complexities.” —NUVO“Vij’s restaurant is simply extraordinary. Unsurpassed flavours and spice combinations, Vij’s Indian cuisine is like no other I’ve tasted before. A journey in cooking tailored by a master in Indian cuisine.” —Daniel Boulud, chef and owner, The Dinex Group“If there was one place I would go to see the future of Indian food it would be to Vij's. This food isn't ripped from the heart of tradition like so much modern junk these days. Meeru and Vikram cook in thoughtful, organic, intuitive ways cherishing history but not being bound by it ... I love it!” —Tom Douglas, author, restaurateur and three-time James Beard Award winner“Meeru and Vikram have been friends of mine for years, and I have proudly followed their successes. Together they have embedded an incredible cultural and culinary overlay to the entire west coast food scene. They push the boundaries of Indian cooking, while remaining true to traditional spicing—I love it all. Vij’s Indian will be a valuable addition to any home cook’s kitchen library.” —John Bishop, chef, restaurateur and cookbook author
£23.80
Penguin Random House India Passionate About Baking
Book SynopsisDeeba Rajpal, a home baker turned popular blogger, shares her beloved chocolate dessert recipes in a book inspired by her blog, Passionate about Baking. The collection features a variety of easy-to-make treats like tarts, cakes, and cookies, along with tips for working with chocolate.
£17.99
Random House Australia One Handed Cooks Boosting Your Basics Making the
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£999.99
Random House Australia SuperNatural 100 Easy PlantBased Recipes
Book Synopsis
£22.22
Random House Australia Shannons Kitchen Healthy Food Youll Actually
Book Synopsis
£21.16
