Food & Drink Books

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Book SynopsisAs seen on Netflix's acclaimed Chef's Table and Bake Squad, chef and owner of Momofuku Milk Bar, Christina Tosi finally shares her recipes for her legendary riffs on childhood flavours and home classics - all derived from ten mother recipes. These original sweet recipes are totally incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of innovative recipes is perfect for cookie, pie and cake addicts who need their sugary fix. From cereal-milk ice cream to the secrets for crack pie, this book is packed full of the recipes which are daily available at the iconic NYC bakery. With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations - a must have for anyone with a sweet tooth.Trade ReviewTop 20 food and drink books of 2012 * The Observer Food Monthly *

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Book Synopsis-''Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I''ve learnt so much from her'' DIANA HENRYPam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as ''Pam the Jam'', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there''s a recipe for classic lemon curd, Trade ReviewPam Corbin is the master, and the first person I turn to for everything to do with preserving. I’ve learnt so much from her -- Diana HenryPam takes you on a fruit-filled journey, teaching you the skills to capture each season’s brief flavourful moments in jars that you’ll treasure -- Dan LepardI’ve learnt so much from Pam about making preserves. I love the way she’s dialling down the sugar and dialling up the fruit and veg in a lot of these recipes – and the results are as good as ever -- Hugh Fearnley-WhittingstallPam’s super-delicious recipes capture flavour at its peak, with even more fruit, and far less sugar and vinegar in her preserves and pickles -- Darina AllenThere is no greater authority on preserving than Pam the Jam. Her knowledge is endless, matched only by her infectious enthusiasm and down-to-earth competence -- Guy Singh-Watson, Founder of Riverford Organic FarmersA handsome, practical tome -- Delicious magazineThe new bottling bible * Daily Telegraph *Everything you need to know about making jam * Country Life *

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Book SynopsisRelaxed, flexible home cooking from Yotam Ottolenghi and his superteam.Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist.This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops.For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all.This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own.This is how to cook, the OTK way.Trade Review'Ottolenghi's test kitchen under a railway arch, where he and his team conjure up new recipes, has always felt like my version of Dahl's chocolate factory, and its spirit inhabits Ottolenghi's Instagram account. At a time when everyone and their pug is doing Insta-cookalongs, his is still something special' -- Marina O'Loughlin * Sunday Times *I absolutely love this book! -- Nigella LawsonYou could cook out of this for years and never eat a dull meal. -- Diana Henry * Telegraph *In this guide to making the most of what you have, it's inspiration that shines, rather than fancy ingredients. * Observer *

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Book SynopsisSweet Treats with Bonne Maman celebrates this iconic brand with a selection of delicious bakes to make and share!Founded in 1971, Bonne Maman has become an instantly recognisable institution. With products available in 125 different countries, it remains a top-selling preserves brand across the World and has become synonymous with being a quality product, available to all.This book brings together a selection of Bonne Maman’s most delicious treats, including bakes such as marble cake, banana bread, madeleines, cookies, linzer biscuits, shortbreads and double chocolate muffins…perfect for snacks and to share with family and friends!

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

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

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Book SynopsisLooking for quick, easy one-pan desserts? Look no further! Molly Gilbert shares 80+ recipes for delicious and innovative sheet pan desserts in this first-ever cookbook for desserts that require just one main piece of kitchen equipment: a baking sheet pan.Molly Gilbert, author of the runaway hit Sheet Pan Suppers, has turned her eye to desserts. Her easy recipes are all made with super-accessible ingredients, and pretty much all you'll need to bake them are a hot oven and your trusty sheet pan. This is the perfect cake cookbook, and you'll also find comforting cookies and bars; impressive-looking pies, galettes, and tarts; and even some simple breads and breakfasts. Molly offers recipes that are both nostalgic, like her Kitchen Sink Cookies and her son Jack's Chocolate Chip Cake with Fudge Frosting, and innovative, like her Dozen Donut Cake and Pumpkin Tiramisu Roll. Whether you're baking for a celebration or for something to snack on throughout the day, if you have a sheet pan, this baTrade Review“In her follow-up to Sheet Pan Suppers and One Pan & Done, Molly Gilbert takes on sweet and savory recipes baked in one sheet pan. Pecan-caramel shortbread cookies and triple citrus poke cake come together in a time crunch. With a little more effort, orange olive oil challah and a pumpkin tiramisu roll are ready to impress.”—Epicurious "These mouthwatering, easy and creative desserts reveal the versatility of the simple sheet pan." —Closer Magazine “The Chocolate Chip Cookie Brittle I made qualifies as a revelation. . . I dare you to stop at one piece. You’ll likely become a sheet pan devotee for life.” —The Atlanta Journal-Constitution “Turns out, everyone’s favorite pan for quick dinners is also a smart tool for low-fuss, creative desserts. Tell your favorite baker to check out All-the-Cereal Treats and Cannoli Icebox Cake.” —Real Simple Magazine “Through this fun, laid-back book, Molly Gilbert shows that using an 18-by-13-inch baking sheet doesn't mean you have to sacrifice creativity.… It's an ideal gift for someone who loves to bake but doesn't have the time or room for all the baking bells and whistles.” —Star Tribune

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Book Synopsis'The absolute best if you want easy, no-fuss, filling dinners' Ruby TandohCook delicious one-tin versions of your favourite recipes from around the world.The Roasting Tin Around the World covers all corners of the globe with brand new recipes. The greatest hits from each region are reworked into quick and easy one-tin meals. The dishes are perfect for weeknight dinners, lunch breaks and family favourites.Rukmini Iyer's vision for the roasting tin series is: 'minimum effort, maximum flavour'. This book really delivers with its bold, punchy, and global flavours. The perfect way to experience your favourite international flavours and bring the world to your dinner table this winter.Just chop a few ingredients, pop them into a roasting tin and let the oven do the work. Featuring 75 easy-to-make recipes that make use of your lockdown larder ingredients, The Roasting Tin Around the World is the perfect cook book for vegans, vegetarians, and meat-eaters alike.'I love Rukmini Iyer's books' Judy Murray, OBE 'So delicious. So easy' Nina StibbeINDIA EXPRESS, THE NEW COOK BOOK FROM THE MILLION-COPY SELLING AUTHOR OF THE ROASTING TIN SERIES, IS OUT NOW.Trade ReviewA boon for any busy household -- Jay RaynerHas earned a place in kitchens up and down the country -- Nigella LawsonThis book has changed my life -- Juno DawsonWonderful. So delicious. So easy -- Nina StibbeMy fave kind of cooking: chuck some things in one tin and whack it in the oven. Go do something else for a while then dinner's ready -- Kate Leaver

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Book Synopsis* The Times Cookbook of the Year 2022 *'Asma Khan... is one of the most articulate, powerful voices in the world of food, and this book is her masterpiece...More than a cookbook, this is a meditation on the power of food to nourish and heal.' - Bee Wilson, The Times'An entrancing book' - Nigella LawsonIndian family food with heart - the mouthwatering new cookbook from Asma Khan, founder of the iconic Darjeeling ExpressThis book is a joyful celebration of the universal power of food to restore, and to comfort. It is a tribute to Ammu, Asma's mother, to the simple home cooking from her kitchen in Calcutta, and an exploration of the inextricable link between food and love.These dishes will bring warmth to your kitchen when you need a meal or dish to share with your family and friends - from quick-and-easy Baghare Aloo and Shahi Paneer, a vegetarian staple all ages love, to Ammu's Chicken Biriyani the much-requested Darjeeling Express favourite.With over 100 recipes, easy-to-follow instructions and a photograph for every dish Ammu is an essential book for anyone wanting to make Indian comfort food at home.'This is the food I cook for my family every day, meals to restore and nourish. I give these recipes to you, with love.' - AsmaTrade ReviewAn entrancing book * Nigella Lawson *Asma Khan... is one of the most articulate, powerful voices in the world of food, and this book is her masterpiece...More than a cookbook, this is a meditation on the power of food to nourish and heal. -- Bee Wilson * The Times *An ode to Indian home cooking * Indian Express *Food from the heart * Psychologies *Indian comfort food with a mother's touch * The Sunday Times Magazine *

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Book Synopsis65 ingenious short-cut recipes that show how canned food is not only convenient and budget-friendly but delicious too!

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Book Synopsis"An invaluable book for anyone following a plant-based diet." Ching He Huang, TV Chef and cookery author The first vegan cookbook to merge the science of flavour with the art of cooking, Cooking for the Senses explains how understanding sight, smell, touch, taste and sound can help you make flavourful, healthy food in your own kitchen. With over 100 simple plant-based recipes, this cookbook shows how the rich variety of flavours available to the vegan chef can be combined to make delicious plates of food from exotic carrot and lime leaf kebabs to comforting butternut squash and spinach curry. An extensive flavour encyclopaedia, drawing on the latest research into flavour and world cuisine, and a helpful guide to the science behind our senses means the home cook will never be stuck for ideas on what to make with vegetables. Whether you are a committed vegan, looking to eat less meat and dairy, or want to enjoy tasty vegetarian meals this first book on neurogastronomy will transform your cooking.Trade ReviewJennifer Peace Rhind and Greg Law provide here a fascinating account of nearly every kind of vegetable and fruit and its role in world cuisines, plus many recipes for preparing them. They create a new level of understanding relating these foods to stimulation of different sensory systems and the overall promotion of wellbeing within the concept of neurogastronomy. It will be valuable for vegans and practitioners of any cuisine. -- Professor Gordon Shepherd, author of 'Neurogastronomy: How the Brain Creates Flavor and Why It Matters'Cooking for the Senses bridges the gap between the science of flavor perception and the art of cooking. Home cooks with a flair for experimentation will love the sensory information about vegetables, fruits, and grains-and the inventive recipes that make use of that information. A worthwhile book for vegans, vegetarians and omnivores alike. -- Bob Holmes, author of 'Flavor: The Science of Our Most Neglected Sense'An invaluable book for anyone following a plant-based diet. -- Ching He Huang, TV chef and cookery authorJennifer's bountiful harvest of information creates a beautiful banquet for the mind, heart, soul and senses. Each paragraph plays a key part in the symphonic arrangement bringing in together the tastes, flavors, sounds and smells of neurogastronomy. Gregor's artfully created, mouth-watering recipes based on the principles of the book represent the creativity with which a perfumer or aromatherapist would incorporate into their synergies. -- Lora Cantele, Editor/Publisher of 'The International Journal of Professional Holistic Aromatherapy'The recipes are an eclectic mix with inspiration taken from all over the world. Some are traditional and others are given a bit of a twist, but they all embrace the spirit of neurogastronomy. From Chinese mushroom sheng cai bao to Indian 'sunday best' biryani to Middle Eastern falafel koftas to Italian gnocchi, there's plenty to excite the tastebuds. The recipes will particularly suit adventurous cooks that have just started their journey into plant-based eating. But even if you're an old hand like me, there are plenty of ideas to inspire. -- Tin and ThymeTable of ContentsPreface. Part I. Exploring Flavour. 1. Understanding Taste and Flavour. 1.1. Neurogastronomy. 2. Ingredients and Flavours. 2.1. Vegetables. 2.2. Fruits. 2.3. Grains, Nuts, Seeds and Legumes. 2.4. Herbs. 2.5. Edible flowers. 2.6. Spices. 2.7. Oils and Vinegars and Salts. 2.8. Condiments, Spice Mixes and Sauces - Inspiration at a Glance. 2.9. Dairy Substitutes. 3. Food Preparation. 3.1. Utensils. 3.2. Using Your Palate. 3.3. Mindfulness in the Kitchen. Part II. The Recipe Collection. Preface to the Recipe Collection. 4. Small Plates. 5. Brunches & Lunches & Picnics (oh my!). 6. Dinner Dates & Gentle Plates. 7. Seeking Solace in the Kitchen. 8. Desserts. 9. Some Important Plant Compounds and Their Role in Health Maintenance.

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Book SynopsisToast your favorite Disney film with this pocket-size recipe book bursting with drinks inspired by your favorite animated adventures!Soak up this adorable recipe book featuring gorgeous, tasty nonalcoholic recipes for delectable drinks from Insight Editions’ full line of Disney and Pixar best-selling cookbooks. EASY AND DELICIOUS: Raise a glass to this recipe book filled with simple instructions featuring everyday ingredients to brew up delicious drinks for all ages. Enjoy Lu''Au Blue Hawaiian (Lilo & Stitch), Black Forest Hot Cocoa (Snow White and the Seven Dwarfs), Growth Potion (Alice in Wonderland), Tiana Mardi Gras Smoothie (Princess and the Frog), and so many more drinks to sip and savor GREAT GIFT: Perfect for holidays, party hosts, birthdays—and un-birthdays, of course! It''s sure to be a delight for any Disney fan BEAUTIFUL AND CUTE: This fully licensed cookbook features gorgeou

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Book SynopsisMany people are intimidated at the idea of cooking Japanese food at home. But in JapanEasy, Tim Anderson reveals that many Japanese recipes require no specialist ingredients at all, and can in fact be whipped up with products found at your local supermarket.In fact, there are only seven essential ingredients required for the whole book: soy sauce, mirin, rice vinegar, dashi, sake, miso and rice. You don't need any special equipment, either. No sushi mat? No problem - use just cling film and a tea towel!JapanEasy is designed to be an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. The recipes here do not ‘cheat’ in any way; there are no inadequate substitutions for obscure ingredients: this is the real deal. Tim starts with some basic sauces and marinades that any will easily 'Japanify' any meal, then moves onto favourites such as gyoza, sushi, yakitori, ramen and tempura, and introduces readers to new dishes they will love. Try your hand at a range of croquettas, sukiyaki and a Japanese 'carbonara' that will change your life. Recipes are clearly explained and rated according to difficulty, making them easy to follow and even easier to get right.If you are looking for fun, simple, relatively quick yet delicious Japanese dishes that you can actually make on a regular basis – the search stops here.

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Book SynopsisWinner of the Fortnum & Mason Cookery Book Award 2020Shortlisted for the Guild of Food Writers Award 2020Shortlisted for the James Beard Award 2020''Cookbook of the year'' Allan Jenkins, OFM''No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject'' Jay RaynerA fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery.Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.''This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns'' Yotam OttolenghiTrade ReviewCookbook of the year for me. A masterwork to be measured next to the best of Claudia Roden, by a skilled cook and writer immersed in the food and region. A book to be kept near the cooker, to be splattered in red oil -- Allan Jenkins * Observer Food Monthly *Every now and then a book comes along that is more than a cookbook or a book on food, and without a doubt that book is The Food of Sichuan. Fuchsia's deep understanding and clear description of the dishes is simply so mouth-watering that I wanted to run to the kitchen and start cooking every dish -- Ken Hom, OBENo one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject -- Jay RaynerThis book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns -- Yotam OttolenghiSichuan is where Dunlop – a major expert on the cooking and culture of China – started her culinary journey and there’s no better guide to the region’s food. Her work is scholarly but accessible and her instructions clear -- Diana Henry * Daily Telegraph *It's much more than a splendid cookbook, dwelling on a fascinating region of south-west China and its spicy and fashionable cuisine * Country Life *If Sichuan is entirely new to you though, Fuchsia is the ideal guide * Western Morning News *Praise for Sichuan Cookery -- -This book transports you to another world… * Guardian *Fuchsia Dunlop writes beautifully about Sichuan’s culinary history, culture, methodology, philosophy and ingredients. She makes you want to cook every one of her gorgeous-sounding recipes… -- Sybil Kapoor * Independent *Sichuan Cookery is an outstanding work that deserves every accolade -- Bee WilsonA scholarly, comprehensive expert’s guide to the cooking of south-west China… A curiosity and a joy * Sunday Telegraph *I will cook it again and again * BBC Good Food Magazine *Fuchsia Dunlop's mince pies are better than yours * Yorkshire Post *

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Book SynopsisA guide to the craft of baking bread, featuring more than 60 recipes from the former head baker at San Francisco's Tartine and the founder of Copenhagen's Hart Bageri.

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Book SynopsisOnce in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.Trade ReviewMarco Pierre White was the original rock-star chef - the guy who all of us wanted to be... He made history. -- Anthony BourdainUnquestionably, this is the most influential cookbook of all time. -- Tom KerridgeWhite Heat was the book that made boys want to become great chefs. -- Pierre KoffmannWhite Heat made kitchen work as sexy as being a lead singer and Marco wore it like Mick Jagger. -- Mario Batali

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Book SynopsisFrom casual Friday night supper to brunch with friends, light lunches and garden feasts, picnics and barbecues, to more lavish dinner parties and the classic Sunday lunch, Matt has all bases covered.The weekend is the chance to kick your shoes off and relax or, if you love a kitchen project, it's time to spend preparing a special meal for yourself and loved ones to enjoy together.Matt Tebbutt is used to spending his Saturdays cooking - as the host of BBC TV's Saturday Kitchen, he's never short of a fast meal idea or a meal for guests that will impress.With 100 recipes, beautiful photography, and simple yet inspiring dishes, make the weekend special again with Weekend.Trade ReviewThe recipes are bold, and the dishes achievable. * Diana Henry *

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Book SynopsisA fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni.From glossy drops of balsamic vinegar to flakes of parmigiano reggiano and spoonfuls of fresh ricotta to creamy grains of risotto—the ingredients of Italian cuisine are beloved staples known the world over, available in specialty stores and served in restaurants across the globe. As a native Roman raised in the Umbrian countryside, Viola Buitoni grew up with these artisanal foods, learning about how they developed from centuries-old wisdom, tight-knit communities, and sustainable production. Now a US-based cooking instructor, Buitoni’s passion is sharing the beloved flavors of her homeland with home cooks.In this debut cookbook, she presents the history and geography of Italy’s most iconic ingredients, showing modern home chefs how to incorporate robust flavors and techniques into their kitchens. With Trade Review“Passionate cooks who envision themselves in remote Umbrian farmhouse kitchens, chopping vegetables and sprinkling fresh oregano into pots, will have fun with the high-quality ingredients featured in Buitoni’s recipes.” —BOOKLIST“I love it, brava Viola! … this is a must-have Italian cookbook to have in your culinary library.” —Lidia Bastianich, Host of Emmy-winning PBS series, Lidia’s Kitchen"In this digital age, cookbooks remain one of the few categories that don’t translate to your phone, tablet or computer. These are books you want to hold in your hands, take into your kitchen, cover in melted butter and splatter with tomato sauce. Over the years I’ve collected thousands of cookbooks and I certainly don’t need any more. Still, I keep buying them. Italy by Ingredient by Viola Buitoni, coming in the Fall from Rizzoli. I am utterly charmed by this book by Viola Buitoni (yes, of that family), who teaches cooking in San Francisco. I’ve never met her, but reading her book certainly made me want to. The recipes go far beyond the usual range of Italian dishes. Mortadella and ricotta mousse topped with pistachios. Guancialle and tagliolini pasta cooked right in the fat. Pork tenderloin stuffed inside a baguette before going into the oven. A ragu alla bolagnese that doesn’t take hours. The directions are precise. And the writing is…. wonderful." —Ruth Reichl

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Book SynopsisThis is the 4th edition of Vegetarian NOSH for Students, written as a sequel to NOSH for Students which was originally inspired by the author's son, Ben, who left for university, but was clueless in the kitchen. Joy has helped over half a million students get cooking with her straightforward and simple approach.

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Book SynopsisFully updated in a new, contemporary edition - the bestselling guide to cider vinegar, and its role in reducing pain and improving mobility. Hundreds of thousands of people with arthritis have been helped by the Margaret Hills Clinic and by Margaret's bestselling book, Treating Arthritis: The Drug-free Way. Cider vinegar is a cornerstone of the treatment protocol, and this companion title has been completely updated with all-new recipes featuring this amazing natural product, in addition to suggesting a wide variety of other uses, all of which can help to reduce arthritic pain and joint stiffness. Embracing the simple principles that make this drug-free protocol so effective, this book will help you to make cider vinegar a regular part of your daily diet, and offer insight into just why it is so effective. In addition to reducing inflammation and improving mobility, cider vinegar can aid with weight loss - it can also replace many of the chemically-derived products in your home, or in your personal care routine, making your environment a healthier and potentially much less toxic one. The very many recipes in this book all feature the wonder ingredient that is cider vinegar, and they all cater for vegetarians and vegans. There are recommendations for those managing auto-immune conditions such as coeliac disease, or food allergies, and the emphasis throughout is on fresh, raw, local ingredients.Cider Vinegar complements Margaret Hills' renowned Treating Arthritis programme to offer gentle, natural and manageable steps to reduce pain and improve mobility.

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Book SynopsisThe world's best-selling annual wine guide.'The perfect stocking filler' Decanter'The best single wine book on earth' CounselHugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 47th year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide.Providing clear succinct facts and commentary on the wines, growers and wine regions of the whole world, the book also reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine 2024 gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both.This latest edition of Hugh Johnson's Pocket Wine includes a colour supplement on Chardonnay, the world's most obliging grape, discussing everything from history and taste to texture, fashion and the role oak plays - and of course who makes the best Chardonnays around the world.

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Book SynopsisBritain exports nearly 80% of our seafood. We are stuck on eating cod, prawns, salmon and tinned tuna, most of it imported! This illustrated fish cookery book aims to kickstart the nation into buying and cooking our wide range of sustainable, delicious, overlooked seafood. With top Billingsgate fish chef CJ Jackson and photographer Steve Lee.

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Book SynopsisWhat is it about the word ‘entertaining’ that sends people into a state of panic? In Nothing Fancy, New York Times food columnist Alison Roman shows you instead how to ‘have people over’, with her signature laid-back, approachable style and visually stunning recipes. Featuring over 150 all-new recipes, Nothing Fancy includes time-saving tips, like using store-bought ingredients where homemade is unnecessary, batch-made punches for an easy cocktail, and ideas for putting your friends to work! This recipes – heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats – is for gatherings big and small, from the weeknight to the weekend. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake ...) Hosting doesn’t have to be a week-long freak-out. With Alison’s strategic menus, you can shop, cook, and eat all in the same day. So text your friends because you’re having them over — tonight!

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Book SynopsisThe ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the Harvard of gastronomy.This book--a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris--presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake.From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step--from basic to special-occasion skills. Starting with advice on how to equip your kitchen, plus essential techniques, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies.Ferrandi's experienced teaching team of master chefs adapted their recipes for the home cook. This fully illustrated intensive course in the art of

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Book Synopsis“Arielle changed the way that I think about flavor, and in these pages, she will do the same for you” (René Redzepi, chef of Noma).NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BLOOMBERG • DELISH • KCRW/NPR GOOD FOOD • LOS ANGELES TIME • NEW YORK TIMES • SAVEUR • SCIENCE NEWS • TIMES UNION • WASHINGTON POST • ROBB REPORTAn irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world’s best chefs, Arielle Johnson, with more than 75 recipes—plus a foreword by René Redzepi. Meet Arielle Johnson—she’s a flavor scientist (she loves flavor so much, she got a Ph.D. in the subject). She spends most of her time helping chefs better understand what’s going on beneath the hood of flavor and make delicious new foods. Now, with Flavorama, she shares this invaluable knowledge with home cooks everywhere. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavor, distilling what flavor really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook.You don’t need a lab or a professional kitchen—or even a background in science—to get something out of the science of flavor. With Flavorama, you’ll be able to easily finesse flavor while cooking to give any dish a little oomph, easily swap out an ingredient for one you have on hand, use a recipe or technique to improvise something new, or boldly replicate a flavor. Out of basil for pesto? Pivot and use mint, shiso, or tarragon—all are members of the same “herbal-aromatic” flavor family—for a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice cream— a simple hack for deliciously complex flavor. Included are 99 recipes so you can hit the ground running with your new science-of-flavor knowledge:  An Algorithm for a Minimalist but Excellent Dressing for Lettuce Umami-Boosted Cacio e Pepe Chilled Soba Noodles with Grapefruit The Meatiest Slow-Cooked Meat Panela-Coconut Iced Coffee Pineapple Caramel Sauce Burnt Scallion Butter Under-appreciated-Spice Pumpkin Pie Cook with the creativity, confidence, and flexibility of a world-class chef and learn how to unlock the flavor potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more. Charming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavor town.

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Book SynopsisThe second in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater.Much of my weekday eating contains neither meat nor fish It is simply the way my eating has grown to be over the last few years.' From the start of autumn, we crave food that nourishes, food that sets us up for going out in the cold and wet.Greenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice as comforting as a cashmere blanket big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking. Highlights include:Simple filo pastry filled with cheese and greensA savoury tart of shallots, apples and ParmesanSoothing polenta with garlic and mushroomsFiery udon noodles with tomato and chilliesCreamy pudding rice with rosewater and apricotsTrade Review‘There’s a zen-like calm reading Greenfeast, the latest from Nigel Slater. Perhaps it’s the simple, yet graceful way he describes a dish: greens, coconut curry is “vibrant, verdant”. Or the brushstrokes by artist Tom Kemp that punctuate pages throughout the book. Or simply that Slater writes so beautifully about how he – like so many of us – is eating less meat. But ultimately it’s the recipes. I dare you to open the book at any page and not say to yourself, “Yes, I’d fancy that for dinner tonight”’ Independent Praise for Nigel Slater: ‘A dream of a book. Slater … has produced such a hymn to winter that we’ll all be able to cope with it this year’ Diana Henry, Telegraph ‘Congratulations Nigel! The Christmas Chronicles is a magical, cosy hug of a book’ Nigella Lawson 'Nigel is a bloody genius' Jamie Oliver 'The greatest cookery writer of them all' Guardian ‘The best food writers combine beauty with practicality, and no one does it more elegantly than Nigel Slater’ Jane Shilling, Daily Mail – BOOKS OF THE YEAR 'The pick of the bunch…bubbling with ideas, suggestions, hints and personal opinions that genuinely help you to make your own mind up about how and what to cook' The Times 'He's a genius' Matthew Fort, Guardian ‘Slater remains the reigning champion, a writer incapable of uninspiring sentences' Daily Express ‘No one writes more temptingly about food' Independent

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Book Synopsis''Mesmerising and inspiring... a wonderful world of culinary delights'' Paula Sutton ''A truly stunning book, perfect for anyone looking to level up their skills at home!'' Matt AdlardIn her first cookbook, social media star and baker Betül Tunç of Turkuaz Kitchen shows us how to transform simple doughs into nourishing and beautiful snacks, meals and desserts.With inspiration from the traditional Turkish recipes that sparked her love of dough as a child, as well as recipes she discovered in her travels that have become international favourites, Turkuaz Kitchen is a treasure trove of 85 recipes for: Basic Doughs: such as bagels, pita, ciabatta, and pizza dough Enriched Doughs: such as croissants, cardamom buns, buttermilk dinner rolls, and burger buns Quick Breads and Short Doughs: such as pie and tart dough, scones, biscuits, and biscotti Unleavene

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

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

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Book Synopsis'The diet that could save your life.' - The Times'A brilliant book if you have type 2 diabetes or you don't want to get it.' - Jeremy Vine, BBC Radio 2**AS SEEN ON CHANNEL 4**Dr Michael Mosley's No 1 bestselling 8-week Blood Sugar Diet revealed a game-changing approach to weight loss that not only lowers blood sugar levels, but can also reverse and prevent type 2 diabetes.In this fabulous companion cookbook, Dr Clare Bailey, GP and wife of Michael Mosely, has teamed up with renowned nutritionist Dr Sarah Schenker to create a collection of low-cal, low-carb recipes, all expertly balanced and easy to make. They range from quick breakfasts to deliciously satisfying supper and follow the Mediterranean style of eating now proven to revolutionise your health.Whether you are embarking on the full 8-week diet plan to reverse your diabetes or simply looking to keep your blood sugar levels in check, this book will help you lose weight and change the way you eat for ever.Average weight loss: 14kg in 8 weeks"I feel amazing. I have been given another chance at life."Cassie, 28, lost 20kgTrade ReviewA life-changing diet. * Daily Mail *I feel amazing. I have been given another chance at life.

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Book SynopsisAn elegant, informative history of sparkling wines and the people behind them.

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Book SynopsisFollowing the bestselling Eat Drink Nap and Morning Noon Night comes the eagerly-awaited third book from celebrated private members' club, Soho House.____________________________________________With 38 locations around the world, there are certain things which are true of every Soho House: the signature dishes, the bespoke interiors, the buzzy crowds of members.Ever wondered how to make Cecconi's' classic Cacio e Pepe, how to give your bedroom that lazy morning at Babington House feel, or what the secret is to throwing a perfect dinner party?Following Eat Drink Nap and Morning Noon Night, City Country Coast captures all of that, sharing signature food and drink recipes, design inspiration, stories and tips on recreating the atmosphere of the Houses at home.The new book opens the doors to some of our newest Houses, as well as the timeless venues our members know and love. From urban locations in West Hollywood, Hong Kong, Rome and Paris, to country escapes in Oxfordshire and Somerset, and coastal havens in Mykonos, Barcelona, Brighton, Saint Vincent & Grenadines and Tel Aviv. ____________________________________________'If you're looking for inspiration for interior design, party hosting or catering, this stylish lifestyle guide is perfect... a fascinating look behind the closed doors of this celebrated private member's club' Sunday Mail, on Eat Drink Nap

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Book SynopsisThe Vegan Guide covers everything you need to embrace the world's fastest growing way of life. It covers all the issues including why vegan, the latest nutrition information (older books will be out of date on vitamin B12 in particular), cooking techniques, and for the first time in the UK the psychology of discussing veganism, and the 20 tribes of vegan - there are lots of ways to do veganism! Featuring: Vegan food from around the world. Cooking vegan staple foods. Replacing meat, dairy and eggs. Bargain meals for tough times. Shopping and eating out. Vegan nutrition in depth. Raising vegan children. Clothing, cosmetics, alcohol, pet food. Reversing heart disease and diabetes, by vegan doctors. The twenty tribes of vegan - which one is yours? The psychology of explaining veganism to family and friends. Veganism will save the world: animals, health, environment. Got a problem? Where to get help. Alex Bourke and Ronny Worsey are two of Britain's most experienced vegan activists. They have taught veganism for over 20 years in talks, workshops, radio and TV, in cookbooks and travel guides, and working for vegan restaurants and in national vegan organisations helping people to go vegan every day. No one is better qualified to be your guides to all aspects of living vegan. With contributions from an expert team of vegan specialists including a nutritionist, a counsellor, a vegan vet, doctors and campaigners.Trade Review"A comprehensive and accessible guide to becoming a vegan; the authors are ardent and knowledgeable, mixing their evident passion and commitment to veganism with humour and insight and heaps of practical advice. The book is clearly divided into chapters covering all aspects of the vegan journey from ethics to health, diet and lifestyle and counter-arguments to the customary questions and concerns of non vegans. I would say this is essential reading for anyone considering or embarking upon a vegan lifestyle." Lorna Glenwright, Southampton. "Chapter 4 is the best, fairly falling off my chair laughing." Tim Barford, founder of Vegfest UK. "This is so great. I've just started reading it but can already see how thorough the content is and how much work Alex and Ronny poured into it." Aurelia d'Andrea, former editor of Vegnews.Table of Contents1. The Vegans Are Coming You Are Powerful 9 Getting Started 10 Vegan Food Around the World 11 Why Vegan 20 The Birth of Modern Veganism 27 2. A Balanced Diet A Sample Healthy Vegan Diet 30 What to Eat: which foods contain which nutrients 38 Vegan Nutrition In Detail 41 Animal Products, Health and Fake Science 50 Vegan Health Websites, Films and Books 51 3. How to Eat Vegan Kitchen Techniques 53 Basic Equipment Ingredients Ronny's Recipes and Kitchen Techniques Convenience Foods for Busy People 58 Replacing Meat 61 Replacing Cheese 61 Replacing Butter, Yogurt and Other Animal Milk Products 63 Replacing Eggs 64 How to Eat For Little More Than a Pound A Day 66 How to eat on five pounds a day Top tips for eating cheaply How to eat on a high budget Eating Outside 70 Ronny's Reads 72 Holidays 74 Travelling in the UK Travelling abroad Vegan travel companies 4. Vegan Tribes 79 Animal Activists Animal Rescuers Baketivists Convenience Food Fans Eco-Activists Fitness Junkies Foodies Food Not Bombs and People's Kitchen Foragers Gleegans Guru Followers Health Enthusiasts Macrobiotics Plant-based People Pretenders Raw Fooders Religious Practitioners Spiritual Seekers of Truth Skinny Bitches Straight Edgers Suspicious Minds Trolls Veeks 5. Beyond Food Vegan Shoes and Clothing 95 Household Products and Cosmetics 97 Alcoholic Drinks 98 Vegan Pet Food 101 6. Family and Friends Being Vegan in a pre-Vegan World 107 Level 1 Vegan - state your food needs, without justifying Level 2 Vegan - answer questions Level 3 Vegan - defend against attacks Level 4 Vegan - teacher Level 5 Vegan - instructor trainer Ethical veganism is a protected belief Vegan Parenting 114 7. Can Going Vegan Save Your Life? Health Benefits Of A Vegan Diet 123 Take the Vegan Pledge The hazards of not being vegan A diet for all ages Nutrient check What to say if your doctor challenges you on your diet Beating Diabetes Type 2 with Vegan Food 128 Britain's Lowest-Prescribing Doctor 129 Beating Heart Disease with Vegan Food 130 Avoiding Alzheimer's 133 The Plant Power GP 134 The Plant-Based Gut Doctor 134 10,000 Black Vegan Women 135 Pioneering Plant-Based Dietitians 136 PCRM 136 Plant-Based Health Professionals UK 137 Read and Watch All About It 138 8. The Way of the Vegan Vegan or bust 142 People may say 144 The V-Team 146 We are the future 147 The Vegan Pledge 148 References Environment 149 Nutrition 151 Vegan Tribes 154 Vegan Doctors 154 Index 155 Contributors and Consultants 159

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Book Synopsis

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Book SynopsisFrom the rugged Alpine mountains to the glistening shores of the Amalfi Coast, Appetito paints a vivid portrait of Italy's luscious landscapes, treasured traditions, and deliciously simple dishes. Join Alison in this intimate collection of recipes, photography and food stories which welcomes readers into the very heart of an Italian family kitchen.

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Book SynopsisStraight from the Dragonfly Inn's executive chef, Sookie St. James, Gilmore Girls: Sookie St. James's Official Cookbook teaches fans how to make iconic recipes inspired by Gilmore Girls.

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Book Synopsis'From the Scottish islands with love, a treasure trove of recipes and folklore' - DIANA GABALDON,author of OutlanderFàilte, I'm Coinneach, the Hebridean Baker. Welcome to my Scottish kitchen.Mastering the art of Scottish baking is more than just perfecting shortbread, scones and clootie dumpling. It's about capturing the heart and soul of Scotland in every dish. This cookbook is a celebration of Scotland's timeless culinary traditions and an introduction to new recipes sure to become future family favourites.Hebridean Baker, The Scottish Cookbook invites you to explore a delightful array of heart-warming soups and pies, show-stopping desserts and mouth-watering cakes, along with irresistible biscuits perfect for dunking in a cup of tea. Join me on a Scottish island adventure as I share a collection of recipes, flavours, stories, people and memories wi

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Book SynopsisAn exploration of Japanese home cooking, through 80 simple, delicious recipes.

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