Food & Drink Books

Book SynopsisFrom the Latin aqua (water) and faba (beans), aquafaba is the cooking liquid found in tinned beans and other legumes like chickpeas or the liquid left over from cooking your own. It can be used to replace egg whites in many sweet and savoury recipes. Its unique mix of starches, proteins, fibre and sugars, which are left in the water after cooking, gives aquafaba a wide range of emulsifying, foaming, binding and thickening properties, making it the perfect ingredient in vegan cooking or recipes for those who have egg allergies. It's amazing to think that this precious liquid that we all threw down the sink could have such incredible properties? This is a real culinary revolution. The authors give all the secrets of aquafaba; how to make your own at home with just chickpeas and water and then how to use it in a dazzling array of recipes. Aquafaba beaten with a whisk produces a mountain of snowy white, giving volume to your muffins, and binding in your pasta. At last for vegans, lemon meringue pie, mousses, mayonnaise, macaroons and meringues are on the menu. And have Sebastien and Laura have thought of everything. Having created your aquafaba there are even a collection of recipes at the end of the book which use those cooked chickpeas to make hummus, falafels and curries.

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Book SynopsisSpanish food is all about making the most of the best local produce. It conjures up many associations ̶ friends eating and laughing together, delicious wine, relaxing holidays, or a balmy breeze under a colourful waterside umbrella. Above all it is perfect for sharing. Geography and climate, has had a great influence on its cooking methods and available ingredients, and these particularities are present in the dishes of the various regions. Spanish cuisine was also shaped by a complex history, where invasions and conquests have modified traditions and made new ingredients available. Gonzalo Baró has brought this feeling of life into his recipes ̶ in either traditional, usually very simple, honest dishes or unusual, new ones. He brings this gorgeous fresh country cuisine to our tables in chapters covering Basics, Tapas, Pinchos, Appetizers, Main Dishes, and Sweets. There are pages and pages of mouth-watering recipes for alioli, romesco, gazpacho, ajo blanco, mushrooms with sherry, stuffed piquillo peppers, fried salad hearts, green beans in tomato sauce, grilled asparagus, crispy vegetables with orange alioli, wild rice salad with sherry vinaigrette, sweet potatoes and grapes, yams with chard sauce, paella, tortilla, padron peppers, and a host of sweet treats.

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Book SynopsisOver 80 recipes for vegan BBQ fans! If preparing a meat-free BBQ seems a challenge then look no further than the host of recipes in this gorgeous, mouth-watering collection. The beautifully illustrated recipes include Quinoa and Chickpea Burgers, Portobello Mushroom Paninis, Aubergine Gyros, Grilled Onigiri, Peppered Tofu Steaks, Cauliflower Cutlets, Celeriac Steaks, Zucchini Parcels, Stuffed Peppers, Grilled Onions with Romesco Sauce, Crispy Potato Skins with Guacamole, Braised Radishes in Black Pepper Butter, as well as Dips, Sauces, Salads, Salsas, Pickles, and Breads. These startling original recipe ideas, created for you by the two food blogger and best-selling authors, will surely convince you that not having meat or fish is no hardship when it comes to throwing a successful BBQ. So spread out the picnic blanket, set the table in the garden or on the balcony, it’s time to enjoy a perfect al fresco meal with friends and family. In 2016 a survey investigating vegan eating and lifestyle habits - the first of its kind - confirmed that over 500,000 people in the UK are following a vegan diet, making veganism one of Britain’s fastest-growing lifestyle movements.Trade Review'The ultimate vegan BBQ guide…..you’ll flick through this book and instantly want to arrange a garden gathering.' * Cook Vegan *

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Book Synopsis Join Sally Butcher, owner and chef of iconic Peckham-based café and grocery shop, Persepolis, as she shares her take on Middle Eastern street fare, snacks and meze. Increasingly, formal dining is being nudged aside in favour of meze-style spreads, and street food has come of age. Meze picks out the Middle East’s most exciting street food and snacks including a range of kebabs, nuts, nibbles and sweet halwah, to bring together for family and friends. From Aubergine-wrapped Chicken, and Rabbit and Fig Kebabs, to Lebanese Street Pizza Bread and Sudanese Mashed Broad Beans. With drinks to serve alongside such as Iced Turkish Delight Coffee or Kashmiri Tamarind Cooler, without forgetting puddings for a sweet finish, you too can create the home shawarma experience and the definitive Middle Eastern meze. Packed with recipes from across the region and Sally's trademark wit and informed anecdotes, this is a burst of intoxicating flavours for all Middle Eastern food enthusiasts.Trade ReviewPraise for Veggiestan: ‘Had us salivating … Butcher writes like a dream, really know hers Middle Eastern foodstuffs and offers enticing recipes. An absolute must for the vegetarian on your gift list.’ -Delicious magazine ‘Ranges across a number of Middles Eastern cuisines with flair and a sense of humour that makes it as much of a pleasure to read as it is to cook from.’ -The Indy Best 10 Vegetarian Cookbooks Praise for Snackistan: ‘One can almost smell the bazar as one pores over the myriad recipes in this fascinating book.’ -The Good Book Guide Praise for Salmagundi: ‘We want to cook every single recipe in Salmagundi.’ – The Foodie Bugle ‘Peppered with history and quirky anecdotes, this is sure to be a bestseller.’ – Crumbs magazine

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Book Synopsis This is the MOB manifesto for change: a straight-talking handbook that deals with the ecological problems of our age and shows us how we can tackle them from our kitchens, the MOB way. MOB Kitchen are the pioneers of budget-friendly food for the masses and with their core demographic sitting in-between Gen-Z and Millennials it's time to address the concerns of a generation and equip the MOB with the core principles of how they can cook, eat and live green. Earth MOB seeks to answer some of the most commonly asked questions surrounding food production and its impact on the environment and what we can to reduce our footprint. From sustainability to seasonality, plastic-free and zero-waste, Earth MOB is filled with thrifty kitchen tips and delicious recipes to help you save money and cut down on food waste as well as advice on how to shop and store food more efficiently. With information on sustainable food swaps, intuitive cooking hacks and how to make the most of your leftovers, this small but mighty book is the go-to for any ecologically-minded cook. Join the Earth MOB and let’s start making a difference.Trade Review'MOB Kitchen has already charmed the culinary pants off a generation with easy, inexpensive, unfailingly delicious recipes presented with unaffected gusto. Now, the “Earth MOB Manifesto” is growing with a straight-talking handbook that explores the ecological problems of our age and how we can tackle them from our kitchens.' * Vanity Fair online *

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Book SynopsisAfter years spent working in the restaurant industry, specialising in wine and spirits, friends Karl Sjostrom and Mikael Nypelius decided to launch 'Cider for the People'. Fascinated by the growing trend in natural wines, Karl and Mikael began to produce their own cider and pet-nat (natural sparkling wines made with minimal intervention and without added sugar) using 100% hand-picked fruit from the farms and villages outside Malmo, Sweden. Their aim is to make modern, natural drinks using only the natural occurring yeast of the fruit, without any additives or preservatives. Produced under the name 'Fruktstereo' each harvest is named after an iconic album and they have been producing hits for distribution across the world since 2017. Contents include: What is cider? Harvesting Juicing Fermenting Ageing and bottle fermentation Step-by-step Recipes The theory behind the bubbles Fruit lexicon In Cider Revolution! Karl and Mikael seek to pass on their passion for cider and inspire others to taste, appreciate and try their hand at making their own batch from home, with minimal fuss and only a few basic pieces of equipment. As well as passing on the secrets of the cider-making processes, they give us recipes for cider and pet-nats and look at the range of fruits that can be used for brewing, including pears, cherries, plums, rhubarb and berries. There are tasting notes so that your cider can be appreciated in much the same way as any fine wine. The ideal book for cider fans or anyone looking to dip into home brewing – it's time to join the cider revolution!

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Book Synopsis ‘This book is a delightful new addition to a most distinguished company of cooks and writers, bravo Alex.’ — Jeremy Lee Explore the food of France's borderlands with acclaimed chef Alex Jackson in his second cookbook Frontières. This is a book about the cooking of France’s borderlands: from the geographical to the historical, linguistic and metaphorical. In it, Alex Jackson sets out to investigate the cooking of these borderland areas with a view to exploring the similarities between the food on either side of the borders. From the Riviera, where the border has shifted many times but the cooking remains of a delicious whole, to the Occitan valleys of the Italian Alps, the Franco-German cooking of Alsace, and Marseille, one of the most important ports of the Mediterranean, and its historic (and current) links with North Africa. Alex explores how French cuisine has been influenced through history and that many of these dishes are part of a shared tradition of western European and Mediterranean cookery. With over 80 mouth-watering recipes and fascinating introductions to each region, Frontières will take you on a delicious gastronomic journey through France's varied borderlands, adding many interesting dishes to your repertoire along the way.Trade Review‘If you fell in love with food through trips to France you’ll be in heaven. Frontières shows you why you felt that way in the first place. This will stand alongside my favourite books on French cookery, by Richard Olney and Anne Willan. A dream of a book.’ — Diana Henry 'What a clever, fascinating book this is, with Jackson delving into France’s borderlands, taking in everything from the Alps and Alsace to North Africa, the Riviera and the Southwest. These are permeable borders, the recipes often interchangeable with Germany and Tunisia, Italy and Spain. The writing is wonderful, the recipes sublime.’ — Tom Parker Bowles, MailOnline ‘Frontières is an intelligent and articulate research of authentic, tightly regional French recipes, anecdotes and stories. It is a delight. Ironically, poignantly even, in this 21st century, it could have only been compiled and written by an impassioned rosbif.’ — Simon Hopkinson ‘By exploring the overlapping flavours and traditions of the French borderlands Alex Jackson takes you on a fascinating and potent culinary journey. This wonderful and timely book serves as a reminder that good food always reflects a breadth of influence and, like music, art and friendship, it crosses all boundaries. It contains a superb collection of recipes.’ — Rachel Roddy ‘’Tis a joy to read of the pleasures of French cooking which have so inspired and informed cooks for generations. This book is a delightful new addition to a most distinguished company of cooks and writers, bravo Alex.’ — Jeremy Lee

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Book SynopsisIn 1965 Elizabeth David opened a shop in Pimlico, London, where she sold Le Creuset pans and other hard-to-get-hold-of kitchen utensils. The store, with its marvellous window displays, was as influential as her books would eventually be, pioneering a new generation of shops devoted exclusively to kitchenware. Rosi Hanson, who worked in David's shop for two years says, 'She was good fun, and the shop was magical. She rather loved being a shopkeeper, perhaps because it gave her a rest from writing. If someone wanted some very specific piece of equipment, I often heard her say: ;If you could come back, I think I may have one at home. On evenings when we stayed late to do the windows, she would make a picnic for us all to eat: terrine, things in jelly.' While she was still involved with the shop which bore her name, Elizabeth David Ltd, she produced a series of four little booklets: The Baking of an English Loaf, Dried Herbs, Aromatics and Condiments, English Potted Meats and Fish Pastes and Syllabubs and Fruit Fools which were sold exclusively in the shop. They were simple black and white productions which have now become rare, highly sought-after and very expensive collector's items. So Grub Street is delighted to have acquired the rights to these booklets from the David Estate and we are redesigning them as four hardback books in a slip case with specially commissioned beautiful artwork making them the perfect gift item. So for the first time in over 50 years these charming works will be available once again. Elizabeth David's books are all still in print today and they keep selling in quantities to each new generation of cooks who discover her and fall under her spell. And you can see her influence in the cooking of chefs such as Jeremy Lee, Shaun Hill and Rowley Leigh.

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Book SynopsisEvery one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. In Vegetarian Dishes from the Middle East he collected together a treasury of recipes. The cooking of vegetables is treated with reverence in the in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. Given his passion for cooking it was a natural progression that he should then begin to write cookery books as they combined his love of food with his great interest in the history and culture of the region. It was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. All the many cookbooks written by Der Haroutunian have now been out of print for many years and second hand copies fetch hundreds of pounds. He died in 1987 at the untimely age of 47. He is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto der Haroutunian was a painter of international reputation who exhibited all over the world. His other interests included composing music and translating Turkish, Arab, Persian and Armenian authors. He was a true polymath.

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Book SynopsisDairy goes vegan! The recipes in this book are all temptingly good. There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan 'milk classics' to make. You'll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.

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Book SynopsisThe Welsh Lamb Cookbook features a selection of recipes celebrating one of Wales'' most iconic foods - lamb. With recipes and flavours tailored to lamb throughout the year, from delicate, spring lamb to a stronger, late summer salt marsh lamb, complemented with tasteful colour photographs.

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Book SynopsisScotland's gin scene is thriving: a clan of distillers are creating passionately conceived and beautifully crafted gins, using the finest of locally sourced ingredients. We tell the stories of the spirits, where Scotland's gin industry has come from and where it's going. * The gardener who found his flowers make gin that changes colour. * The farmer who started distilling as a way to use up his wonky potatoes. * The gin distilled beneath Edinburgh's pavements. * The whisky distiller who created a gin with the botanicals on its island doorstep. Gins from crofts, towns, herb gardens and even an old vet school, we list the best of Scotland's distilleries and their signature gins.

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Book SynopsisComplete with information on the history of the dishes, delve into this collection of recipes to re-create a range of traditional sweet courses and sample new or familiar flavours that have remained popular for centuries.

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Book SynopsisThe coupling of festivities and food is a perfect one, and England has a variety of days throughout the year at which to come together and share a traditional dish. Find the ideal recipe in this addition to the Flavours of England series.

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Book SynopsisBring some old Hollywood glamour into your home with these show-stopping tipples, inspired by the bars and stars of the golden age of Hollywood. Step into the sparkling streets of Hollywood and be transported back in time with this gorgeous facsimile collection of over 200 classic cocktail recipes from the 1930s. Discover the exclusive rendezvous frequented by the biggest stars of the silver screen, from The Embassy Club to the Zanzibar, the Clover Club to the Palm Springs, and learn how to mix the perfect night cap and master classic recipes such as the Old Fashioned, and much more. Great cocktails stand the test of time and this is an essential collection of recipes to entertain and impress. Shake well, strike a pose and raise a glass to the golden age of glamour. The perfect gift for film buffs and connoisseurs alike. Trade ReviewThis gloriously indulgent cocktail making guide features recipes and hang-outs that would have been an intrinsic part of 1930s Tinseltown life. * Waterstones *

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Book SynopsisMore than a recipe book, more than a foraging book, more than a medicinal herbal. Authors of best-seller Hedgerow Medicine share 90 exciting recipes featuring weeds, and showcasing why they are delicious, nutritious, medicinal, too good to waste and free! Cakes, soups, fritters, currys, drinks from nettles, dandelions, ground ivy, hogweed

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Book SynopsisMind & Bowl is a simple, inspiring guide to mindful eating and cooking, inviting you to see eating and cooking as a tool for self-care, creativity and an intimate relationship with the earth. Meditation teacher and retreat host Joey Hulin inspires you to explore your relationship with food as a mindfulness practice, alongside offering simple, colourful, 'bowl food' recipes for cooking at home. Reconnect with the nourishing power of food and discover simple recipes that will bring joy to every meal."Mind & Bowl offers a curious and compassionate exploration of mindfulness in general, and mindful eating in particular. Joey shares insight, knowledge and humour alongside a selection of tasty, simple-to-prepare and inviting bowl-based recipes. The first section of my copy is well-thumbed, with much underlined; the second recipe section is smattered with dollops of ingredients from delightful cooking with my children. This is a book you will come back to time and again for its humble words and beautiful recipes" - Tia Tamblyn, Breakfast and Beyond Podcast"Through this uniquely powerful and beautifully presented book, Mind & Bowl, Joey Hulin gently yet effectively awakens all our senses to the importance of eating and cooking more mindfully. As she so eloquently describes, 'eating can become habitual and unconscious to the extent that we often barely taste the food we eat, let alone really enjoy it.' Through each chapter of this culinary manual and journey, we are encouraged to pay closer attention to our relationship with food, in turn, understanding ourselves and our eating habits better, with a view to develop healthier practices. Not only will you make better choices, but once you have experienced this book's deeper wisdom, you will develop a greater appreciation for every ingredient, every forkful, and every meal!" Dr Samineh ShaheemTrade ReviewMind & Bowl offers a curious and compassionate exploration of mindfulness in general, and mindful eating in particular. Joey shares insight, knowledge and humour alongside a selection of tasty, simple-to-prepare and inviting bowl-based recipes. The first section of my copy is well-thumbed, with much underlined; the second recipe section is smattered with dollops of ingredients from delightful cooking with my children. This is a book you will come back to time and again for its humble words and beautiful recipes -- Tia Tamblyn, Breakfast and Beyond PodcastThrough this uniquely powerful and beautifully presented book, Mind & Bowl, Joey Hulin gently yet effectively awakens all our senses to the importance of eating and cooking more mindfully. As she so eloquently describes, 'eating can become habitual and unconscious to the extent that we often barely taste the food we eat, let alone really enjoy it.' Through each chapter of this culinary manual and journey, we are encouraged to pay closer attention to our relationship with food, in turn, understanding ourselves and our eating habits better, with a view to develop healthier practices. Not only will you make better choices, but once you have experienced this book's deeper wisdom, you will develop a greater appreciation for every ingredient, every forkful, and every meal! -- Dr Samineh Shaheem"Mind & Bowl offers a curious and compassionate exploration of mindfulness in general, and mindful eating in particular. Joey shares insight, knowledge and humour alongside a selection of tasty, simple-to-prepare and inviting bowl-based recipes. The first section of my copy is well-thumbed, with much underlined; the second recipe section is smattered with dollops of ingredients from delightful cooking with my children. This is a book you will come back to time and again for its humble words and beautiful recipes" * Tia Tamblyn, Breakfast and Beyond Podcast *"Through this uniquely powerful and beautifully presented book, Mind & Bowl, Joey Hulin gently yet effectively awakens all our senses to the importance of eating and cooking more mindfully. As she so eloquently describes, 'eating can become habitual and unconscious to the extent that we often barely taste the food we eat, let alone really enjoy it.' Through each chapter of this culinary manual and journey, we are encouraged to pay closer attention to our relationship with food, in turn, understanding ourselves and our eating habits better, with a view to develop healthier practices. Not only will you make better choices, but once you have experienced this book's deeper wisdom, you will develop a greater appreciation for every ingredient, every forkful, and every meal!" * Dr Samineh Shaheem *

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Book SynopsisFrom the fells and lakes of the north to the industrial areas around Manchester and Liverpool, gin is making its mark. Drinking it and crafting it has captured the imagination from Merseyside to Manchester and across Lancashire, Cumbria and Cheshire. Taking strength from its industrial heritage, maritime trade, glorious countryside and rich history, some of the finest gins in the country have been created in the North West of England. Gins of the North West tells the stories of a hundred of these passionately-crafted spirits, where the industry has come from and where it’s going. • Discover how the landscape of the Lake District inspires its ginmakers. • See how chemists, brewers and farmers have brought their talents to the North West’s gin community. • Meet the gins inspired by family recipe books, childhood treats and the most exotic of fruits. • Discover how Cheshire is home to some of the UK’s biggest brands ... and some of the very smallest. • Find out how cruise ship entertainers, firemen, actors and teachers have found a new life in the still room. Gins of the North West is a comprehensive guide to the region’s makers, distilleries and their gins. Fully illustrated, Gins of the North West makes the perfect gift for local residents, a souvenir for visitors to the area and for craft gin fans everywhere.

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Book SynopsisHow much time do you have to cook dinner tonight?Clodagh McKenna's brand-new title is inspired by how much time you have in your busy life and is packed with flavourful, speedy recipes that you can cook from start to finish in 10, 20 or 30 minutes. Destined to become the most useful book in your kitchen, In Minutes is filled with 80 recipes that will soon be weekly staples, from Warm Lentil Salad with Goat's Cheese to Spring Garden Gnocchi and Chicken Katsu Ramen. Divided into three chapters:10-minute recipes - speedy salads to make you glow, pastas for the whole family and no-stress noodles20-minute recipes - light and crispy tempuras, spicy curries for vegans and vegetarians alike, and single-serve ramens30-minute recipes - healthy fish dishes, delicious tarts, mouth-watering burgers and one-pot chicken suppersClodagh is the master of accessible cooking that looks good and makes you feel good. She is obsessed with simple recipes that encourage you to cook from scratch most nights of the week. Speed and simplicity are key.'As a chef I talk to people about food every day. People talk to me in person, on Instagram and they even stop me in the street to chat about food - I absolutely love it! They love to swap recipes, tell you their food preferences and where to buy the greatest ingredients, but the number one topic is time, and how much or how little they have, and how that affects what they cook and when they cook it.Every other part of our lives is timed very carefully. How long we sleep, how much time we should spend exercising, how long it takes us to get to work. But cooking... It depends how long you've got, or how much time you are willing to spend.I live fairly remotely and make dinner most nights rather than eating out or having takeaways, so this book is my answer to whether I have 10, 20 or 30 minutes to cook supper.'Praise for Clodagh's Weeknight Kitchen: 'Clodagh McKenna's simple yet spectacular dishes make every day special. Delicious, effortless, show-stopping recipes.' Daily Mail'The most cookable cook book of the year.' William Sitwell, The Telegraph'Really easy recipes that will impress.' The Times Magazine

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Book SynopsisDoctor Bowl includes easy, nutritious recipes that are nourishing and delicious. The dishes are super simple, with short and budget-friendly ingredients lists and cooking times of less than 30 minutes (with just a little prep!). And most importantly, all are effortlessly tasty. All of the recipes are vegetarian and any that suit vegan, dairy-free or gluten-free diets are clearly signposted. There are also tips for quick cheats, as well as storage and freezing instructions.Chapters are broken into the types of bowls, dependent on time of day, season and mood: Quick Breakfasts / Weekend Brunch / Summer Salads / Winter Warmers / Snacks & Energy Boosters / Indulgent Puddings.Everyone should eat well, no matter their budget or time constraints and Doctor Bowl ensures that every delicious meal is easy, cheap, quick and nourishing.

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Book Synopsis'Julie's passion comes from the heart, turning humble pastry into a masterpiece' Richard BertinetJulie Jones, Instagram influencer and author of Soulful Baker and The Pastry School conducts online workshops for pastry decorating and this is the book that her followers have been crying out for. Art in Pastry begins with basic recipes for sweet and shortcut pastry, which can then be used in the recipes for pies and tarts that follow, featuring a wide range of delicious sweet and savoury fillings.Chapters on Fruit, Dairy, Meat & Fish and Vegetables include 40 recipes that can all be adapted to variety of decorative approaches. The recipes can be used for a large square or round pie, or six smaller pies, according to your needs. In total there are more than a hundred decorative pies and tarts to feast your eyes on. Recipes include a Broderie Anglaise lemon tart, a basket-weave feta pie, floral white chocolate tarts and a cod & chorizo pie inspired by antique tiles. Every chapter includes exquisite photography by Andrew Montgomery of both the food and the inspiration behind it.Trade ReviewThese exquisite bakes will reward your time and attention, promising perfect pastry, delicious fillings and the joy of creative expression. * Country Homes & Interiors *Julie Jones takes pastry-making to the finest of fine arts. -- Tony Turnball * The Times *Baker Julie Jones is the Instagram queen of beautiful bakes with serious wow factor. * Sainsburys Magazine *

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Book Synopsis'An honest and fascinating account of the journey that Tom made from discovering he was a type 2 diabetic to doing something about it. This book will change lives.' Michael Mosley, on The Sunday Time's bestseller DownsizingFrom the bestselling author of Downsizing, a guide to losing weight - and keeping it off - as well as improving health, from someone who has successfully done both, Lose Weight 4 Life outlines the programme Tom Watson followed for his own remarkable 8-stone (50kg) weight loss. Divided into 4 sections - Motivation, Movement, Measurement and Maintenance - it includes relatable examples of Tom's own, often bumpy, journey to better health, which saw him transform from someone who mindlessly hoovered up entire packets of biscuits at one go and had to rummage in the XXXL bin for exercise gear into someone who rowed the length of the UK. Packed with practical advice backed up by the latest research, Lose Weight 4 Life demonstrates that it is never too late to turn things around, even if you are someone who has failed umpteen times before.

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Book Synopsis'I love this book! Age really is just a number.' - Charlotte Tilbury'Gabriela is a game-changer, I cannot recommend her highly enough.' - Billie Piper'Backed by science and infused with years of experience, Gabriela's method in this book will change your life.' - Rosie Nixon, Hello!With SUNDAY TIMES BESTSELLING author Gabriela Peacock, looking and feeling younger has never been so easy. Gabriela reveals the game-changing science that will help you radically influence the ageing process and transform your future.Designed to be compatible with real life, 2 Weeks to a Younger You contains realistic intermittent fasting plans - scientifically proven to be the most effective method of safely reaching a healthy weight - and plenty of practical tips. As well as weight-loss, Gabriela's advice will allow you to improve sleep, increase energy and sharpen mental clarity. With 50 delicious, healthy recipes, these easy-to-follow plans are guaranteed to deliver results.

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Book SynopsisMost of us want to eat more vegetables, but are held back by time restrictions, lack of inspiration or cookery know-how. This is a proud celebration of vegetables, providing inspiration on how to eat the rainbow every day in the most tempting ways. Featuring over 80 vegetarian (and some vegan) recipes arranged according to the seasons, chef and food writer Alice Hart encourages you to make vegetables the star of the plate, and eat what is plentiful at the time.There's a focus on simple cooking methods and humble, familiar ingredients and spices, perfect for enthusiastic cooks and eaters. Try the punchy Smashed New Potato Salad with Blue Cheese and Chicory, a summery, aromatic Pak Choy, Miso and Mushroom Noodle Bowl or the umami-heavy comforting Butternut Puttanesca.With make-ahead elements to speed up meal prep and fad-free advice, Alice shows that, with the right recipe, even a humble cabbage or beetroot can be exciting, surprising and delicious.

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Book SynopsisThe Friendly Baker is a cookbook for everyone, featuring delicious baking recipes for all seasons that are suitable for various allergies and intolerances including dairy, egg, peanut and sesame. From savoury snacks and easy breads to celebration cakes and teatime treats, there’s something for every occasion with over 75 naturally plant-based recipes that the whole family can enjoy. A simple key lets you see at a glance which recipes are suitable for you and your family, and the book also features handy guides to swapping out common ingredients, suggestions for putting on a spread from parties to picnics, and resources designed for those with food allergies and intolerances. Dip in for everyday, celebratory, and seasonal bakes to make sure everyone is welcome at your table.

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Book SynopsisThe Social Kitchen brings together a hand-picked selection of stories and recipes from social media's most influential cooks and foodies. Discover new recipes for home cooking, weight loss, dietary requirements, and stories about each contributor's journey and inspirations. Featuring Insta and TikTok stars guaranteed to transform your cooking with aesthetically pleasing plates, this brand new cookbook concept aims to build a community of people with a passion for food. So, whether you're an experienced cook or a culinary novice, stop scrolling and start cooking with The Social Kitchen.

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Book SynopsisGood Looking Cooking brings professional kitchen knowledge into the home cook’s domain, offering tips and hacks for creating restaurant-level dishes with ease. Over 80 exciting and innovative recipes are split into five chapters based on how author Olivia Burt runs her own kitchen, offering readers a fresh way to approach their ingredients. Head Off To The Butcher, visit your local Fish Market or Vegetable Stall, whip up something Sweet Like Honey or recreate your favourite treats from The Bakery. With a sophisticated yet homely approach to cooking, this book brings beautiful food within everyone’s reach: cook like a chef without the stress and enjoy a journey full of flavour and discovery.

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Book SynopsisThe Navarros' Kitchen is a cookbook for everyone to enjoy, created with healthy home cooking in mind. Authors Zoe and Clinton Navarro, who initially started out on Instagram, (@topchefnavarros_sw) are passionate about making delicious meals that are nutritious but also fit into a busy working lifestyle. Their love for the kitchen and creating new recipes together led to The Navarros' Kitchen; a collection of mouth-watering recipes inspired by global cuisines. This book shows that a slimming journey can be fun and non-restrictive, all about eating the foods you love in a healthy way. For everyone from health-conscious foodies to busy people who still love to cook, this is the ultimate addition to your kitchen.

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Book SynopsisThe Magnolia Kitchen community requested more amazing images of her stunning creations and more how-to instructions, and Bets has delivered. In Magnolia Kitchen Design Bets takes you on a journey of inspiration through several cake design projects, each described in detail with a written brief, design sketch, mood board and the completed cake. There are also step-by-step guides for key design techniques like stencilling, lace work, using fresh florals, stacking a three-tier cake for travel, hand painting and more. With great new recipes for cakes, icings and fillings, this book is the complete package to inspire bakers and cake designers at every level. It's another beautiful creation from Bets and will be loved by her fans, old and new.

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Book Synopsis''I''m thrilled by this beautiful book. Cherie''s recipes are bursting with flavour and creativity. I hope you enjoy it as much as I do.'' Maggie BeerWherever she''s lived around the world, Cherie Hausler''s instinct has been to host ''country gatherings'' - bringing people together to share good food and good times. That passion grew when she returned home to the Barossa Valley to settle in an unrenovated 150-year-old stone farmhouse on Koonunga Hill.It''s there that she tends a rambling edible garden, forages for wild olives, turns apples into cider vinegar, makes kombucha, bakes, blends (and drinks!) tea, tends her horses, ducks, dogs, and other animal friends, and nurtures community connection through vegan food. At a local horticultural meeting, Cherie was reminded of how easy it can be to find familiar food territory with others: ''Oh, we all eat plants dear - nothing new in that,'' one member quipped.A Plant-Based Farmhouse celebrate

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Book SynopsisThe ultimate book of bubble tea. Learn how to perfect the beloved Asian drink at home with Bubble Tea. This delicious, colourful book features 22 bubble tea recipes, from brown sugar, matcha and jasmine and lime to grass jelly and coconut milk, pomegranate, and grenadine and pandan jelly. With a comprehensive, step-by-step guide to making your own tapioca pearls, easy-to-follow recipes for all the flavors imaginable, plus all the basics, this book will leave you never wanting store-bought bubble tea again!

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Book SynopsisWe think everyone should eat more plants, and we don't just mean two carrots instead of one it's about enjoying all the colours of the veggie rainbow. Vegetables too often play second fiddle in a dish, and this book is here to change that. Between spiced rhubarb chutney, fennel gratin, and roast sweet potato with miso & ginger caramel, Eat Plants, Be Happy! puts veggies back exactly where they should be: at the centre of a meal. With 130 simple, delicious, vegetable-focused recipes, authors Caroline Griffiths and Vicki Valsamis show how eating plant-based means eating well and ensuring a happier mind, body and planet.

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Book SynopsisFrom prolific James Beard Award–winning author Georgeanne Brennan, along with Barbara Bryant, the first cookbook devoted to the versatility of the pistachio nut, featuring 60 sweet and savory recipesPISTACHIO: Savory & Sweet Recipes Inspired by World Cuisines celebrates the striking flavor of the jewel-like, delectable nut. With over sixty recipes, authors Barbara Bryant and Georgeanne Brennan draw inspiration from the culinary traditions of Turkey, Iran, Afghanistan, North Africa, Italy, Greece, Spain, France, and the Middle East, giving the dishes a contemporary spin. Serving up a feast of snacks, breakfasts, sides, mains, and desserts—such as Pistachio Flour Waffles with Pistachio Butter and Pomegranate Syrup, Cumin-Roasted Cocktail Pistachios, Grilled Zucchini Skewers with Pistachio Dukkah, Chicken Milanese with Pistachio-Parmesan Crust, Pistachio Butter-Basted Shrimp Tacos, Pistachio Ice Cream Sandwiches, Pistachio Nut Tart, and Baklava with Pistachios—this stunning collection of recipes highlights the taste and flexibility of the pistachio. In addition to exploring their culinary history and nutritional value, the authors also provide tips on how to toast and store the nut, as well as how to make your own staples, such as pistachio flour, butter, milk, and paste. With Pistachio, you will discover the rich and complex world of flavor that takes this ancient delicacy from the snack bowl to center stage.Trade Review“I’m nuts for pistachios, and thrilled to welcome this vibrant collection of recipes that showcases this versatile nut. From crispy Pistachio-Fennel Crackers and Cumin-Roasted Cocktail Pistachios, to pistachio-studded Persian rice fragrant with saffron and Sicilian cannoli and French pistachio financiers, this ode to the much-beloved pistachio offers recipes for appetizers, salads, main courses—and, of course, delicious desserts. If you love pistachios as much as I do, you’ll want to add this gorgeously photographed book to your collection.” * DAVID LEBOVITZ, New York Times–bestselling author and chef *“I dare you to page through this beautifully illustrated book without wanting to rush to the kitchen and start cooking. I immediately bookmarked the Pistachio-Date Nut Bread, Grilled Little Gem Salad—that avocado and pistachio dressing!—pistachio pesto, Afghan-style chicken, and every one of the desserts. You may have liked the elegant nut before, but you’ll love it the instant you start reading this book.” * DORIE GREENSPAN, James Beard Award–winning and New York Times–bestselling cookbook author *

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