Food & Drink Books

Book SynopsisDelicious Bundles are recipe ideas inspired from a global melting pot of classic dishes that go together to make memorable meals with family and friends. We need to indulge a little and treat ourselves with something delicious at times and these recipe bundles help to make these occasions very special.

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Book SynopsisThe Sunday roast has to be the pinnacle of eating in England. From the first delicious aromas wafting out of the kitchen to sitting down to a plateful of crisp flavourful meat and all the trimmings. Well this is surely heaven!

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Book SynopsisWhen it comes to strange names for culinary dishes, the English can boast a few. Pan Haggerty is a traditional Northumbrian dish of potatoes and onions flavoured with cheese. But perhaps it''s Bubble & Squeak that takes your fancy? A traditional breakfast dish, it gets its name from the cabbage which makes bubbling and squeaking sounds during cooking.

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Book SynopsisWith a range of traditional options to choose from in this addition to the Flavours of England series, this collection of recipes includes some essential English dishes which can be enjoyed as a hearty and flavourful evening meal (or whenever you choose) as well as delicious lighter snacks to savour at any time of day.

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Book SynopsisThe Bull & Last pub has a long, rich history, and its current owners of over ten years have kept this in mind as they recently set out to reinstate it as an inn, restoring and refurbishing the pub, to include beautiful guest rooms for overnight dwellers. Delving into its past to learn more about the pub and its heritage, they have brought those unique areas of interest back to life. The local community's appreciation for all weathers and seasons, and their loyalty to the pub itself, has been crucial to the success of the Bull & Last in recent years. Head chef Ollie Pudney has pulled together a menu that reflects the values and ethics of local suppliers - from farmers and fishmongers to greengrocers and local shops, all of whom are as committed to and passionate about seasonal British food as the Bull & Last team is. In this visual celebration of the pub's history featuring over 70 recipes, you can learn the secret to perfecting those killer Scotch eggs, what makes a classic Bull & Last steak tartare, and how to recreate their sumptuous breakfast sharing board. This is a stunning collection of the Bull & Last's favourite recipes - classic British cuisine with a continental twist - written with accessibility and precision. It will make itself at home in any kitchen; the cooking is honed to perfection: behind each recipe is an accumulation of chef's notes, tweaks and adjustments according to what's in season, with stunning photography destined to help induce mouth-wateringly delicious results.

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Book SynopsisBiddesden House is the Guinness family home. It was bought in 1931 by Bryan Guinness (Lord Moyne) and his first wife Diana Mitford. It was here that Mirabel Guinness found her inspiration for this cookery book. As she points out in her introduction, there are often at least twenty people to lunch at Biddesden. This is not surprising with such a large family: she is the youngest of nine brothers and sisters who all grew up there. Charmingly illustrated by Roland Pym, the book is a compilation of recipes contributed by the whole Guinness family, ranging from the amateur to the professional and reflecting Biddesden life from the nursery tea to the dinner party. The book shows how best to enjoy the familiar ingredients of English country cooking.

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Book SynopsisOver 60 recipes for skewered food to cook on open fires, barbecues and grills. Marcus Bawdon, bestselling author of Food and Fire, brings you further recipes to cook over the flames. This time round, they are all skewered on a variety of sticks: metal, wood, rosemary, lemongrass and bay, amongst others. Not only is this a quick and easy way to cook, but the skewers themselves can add flavour to the food that is cooked on them. And this method of cooking, with food brought close to the flames, produces a beautiful caramelised effect that tastes as good as it looks. Easy to prepare in advance, so there are no last-minute panics, skewers are perfect for entertaining, and this method can be used on everything from meat, fish and vegetables to fruit. Recipes come from around the world, and demonstrate the popularity of this way of cooking from South America (Chicken, pepper and chimichurri rojo skewers) to the Middle East (Fig and halloumi skewers), and Oceania (Prawn and pineapple skewers) to Europe (Grilled gnocchi skewers).Trade Review"We love Marcus Bawdon’s enthusiasm for all things skewered. Up your grilling game with loads of helpful tips, tricks, techniques, and amazing recipes to make the most of cooking outdoors." – Leite’s Culinaria

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Book SynopsisA simple guide to over 25 of the most popular ways to drink coffee, rendered in beautiful infographic style. Do you know your Cappuccino from your Cortado or your Americano from your Affogato? When you’re bleary-eyed at the counter of the coffee shop, faced with a menu of drinks as long as the queue of people eagerly waiting for that morning blast of caffeine, the minutiae and mechanics of coffee can be a little mind-bending. With this simple infographic guide that clearly explains the composition of all the main types of coffee drinks available, you’ll be able to identify what you’re sipping and just how you like it, making this an essential addition to the collection for anyone who’s addicted to great coffee.

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Book SynopsisA collection of the finest sandwich recipes from around the world. From the humble cheese and tomato sandwich to an enormous meatball sub, the sandwich is both a comforting classic and the most versatile type of food imaginable. Whether you want a simple snack to stick in your lunchbox or something more substantial to see away a Sunday morning hangover, Great Sandwiches has delicious recipes from around the world involving the key ingredient, bread, to make paninis, burgers, hogies, boccadillos, tartines, and more. With beautiful illustrations to showcase the true variety and deliciousness of the world of sandwiches, you will find recipes for everything from the classic BLT and Pastrami on Rye, to exciting creations from further afield like the Katsu Sando and Cubano, as well as more practical creations in between bread such as the Roast Dinner Leftover Sandwich.

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Book SynopsisLearn the art of barbecue from the best with Marcus Bawdon’s expert guidance, catering for meat-eaters, vegetarians and vegans alike in 70 recipes, providing something delicious for everyone. For barbecue supremo and teacher Marcus Bawdon, outdoor cooking should always be tempting and exciting, whatever your food choices. And it doesn’t always have to be about huge slabs of meat! This book will inspire you to pull together feasts that are guaranteed to wow your friends and family, regardless of their dietary preferences or requirements. The art of barbecue has taken off around the globe, and Marcus has travelled widely to experience many unusual and exciting methods first-hand – from South America to Japan, Italy to India. Here he takes inspiration from a wealth of culinary influences to demonstrate how far cooking with fire has come and how flavoursome it can be, even for those with a specific dietary need. Here the doors of Marcus’ UK BBQ School have been thrown wide open so you can see in glorious technicolour in his own stunning photographs what is possible, to encourage you to take giant leaps forward on your own barbecue at home. Included are recipes for meat and seafood, as well as vegetarian and vegan recipes and options. Also shared is advice on buying (or building) barbecues, tips on cooking technique, and guidance on honing your skills. BBQ is a real journey, and there is no better teacher than Marcus.

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Book Synopsis35 quick and easy recipes for snacks, drinks, dinners, and lunches that will send you stratospheric!They say that your wedding day or the day your children are born are the best ones of your life. And, sure, they were great days… but if I’m going to be really honest, there were three days in the August of ’69 that go down in history as the best days of my life. Between the 15th and 18th August, 1969, I lost myself and found myself on a dairy farm in Bethel, New York. Woodstock—the festival that rocked the world and defined my generation—was pure, unadulterated fun, love, harmony… and marijuana. I’m not going to lie—I was high pretty much the whole time. As I imagine most of the other half million people there were, too. We smoked, we danced, we laughed, we hugged… we lived. Over the years, I slowly transformed from that young, carefree hippie with flowers in her hair to a respectable teacher, to a PT

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Book SynopsisPeter Vinding-Diers is a Danish aristocrat turned roving winemaker who, on escaping his studies at the Sorbonne one summer found himself on Burgundy’s Côte de Beaune, suddenly besotted. Peter’s first foray into wine took him to the Cape (via a quick turn parachuting into the war-zone in Vietnam), where he learned vineyard ways and wine science. Next came a dazzling decade in Bordeaux, where his pioneering exploits began to catch the world’s attention. He then ventured to Bulgaria, Brazil, Spain, Chile and Hungary earning himself the title ‘Flying Winemaker’ (he was one of the first!). Along his wine journey, Peter has frequently had to call on his Viking ancestors for help – not least in taming his ‘Montecarrubo’ vineyards on the wilder side of Sicily – but whether by accident or by design (mostly the latter), he has always found himself at the forefront of vinous discovery…Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal

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Book Synopsis"Hands down the wine book of the year." —David McIntyre, Washington Post "...paints a glorious picture of Bordeaux as seen through the skittish and mischievously observant eyes of Somerville and Ross - cousins and writing partners." —Victoria Moore, The Telegraph Journeying through the Medoc in the autumn of 1891, Anglo-Irish cousins and travelling companions, Edith Somerville and Martin Ross (aka Violet Florence Martin) bring their distinctive mélange of wry wit, acute observation and unabashed horror at the barefoot treading of Cabernet Sauvignon to this delightful account of vendangeurs lofty and low-born as they bring in the harvest in time-honoured fashion. Illustrated using Somerville’s equally delightful sketches, this is a story of two feisty ladies for whom anything remotely pretentious is fair game. Better known for their tales of an Irish R. M. (resident magistrate), Somerville and Ross outraged their respective families – who referred to them ‘the Shockers’ – by combining travel writing with the fight for Women’s Suffrage. The contrast between the emancipated pair and the largely unreconstructed characters they encounter on their travels only serves to heighten the charm of an already indelibly charming book. The Classic Editions breathe new life into some of the finest wine-related titles written in the English language over the last 150 years. Although these books are very much products of their time – a time when the world of fine wine was confined mostly to the frontiers of France and the Iberian Peninsula and a First Growth Bordeaux or Grand Cru Burgundy wouldn’t be beyond the average purse – together they recapture a world of convivial, enthusiastic amateurs and larger-than-life characters whose love of fine vintages mirrored that of life itself. Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal"Written in the first person, it paints a glorious picture of Bordeaux as seen through the skittish and mischievously observant eyes of Somerville and Ross - cousins and writing partners." - Victoria Moore, The Telegraph"Hands down the wine book of the year." - David McIntyre, Washington PostTable of ContentsForeword by Hugh Johnson Introduction by Victoria Moore Chapters 1-11 Extract from Wayward Tendrils of the Vine

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Book Synopsis"Veteran wine books are by modern standards short on facts." — Decanter Magazine "This is an inspirational book well worth your time." — Eric Asimov on Instagram "If you want to learn about wine, switch off your phone, buy these two books and enjoy them with a nice glass of something." — The Critic "This is a don’t-miss book for people who plan their travels around vineyards." — Washington Post "This is one of the best books on wine ever written." — Sommelier India In this unique approach to understanding wine, Hugh Johnson, the world’s best-loved wine author, weaves the story of his own epic wine journey with an embracing view of everything he has discovered along the way. Almost without realising it, the reader is drawn into a fascinating world; with each page turned, knowledge is gained and wine wisdom absorbed. Hugh takes us from the teetering ledges of the Mosel and majestic châteaux of the Médoc to the sylvan slopes of Windsor Great Park with a spring in his step and a tasting glass at the ready. No one writes so infectiously on every aspect of wine, whether human or cultural, technical or historical. This book is peppered with anecdotes and personal recollections, infused with the sheer delight Hugh finds in his subject. It is a book with a story to tell and a mastery of wine to impart. Previously published as Wine, A Life Uncorked 2005, now updated with new chapters.Trade Review"Veteran wine books are by modern standards short on facts." - Decanter Magazine"This is an inspirational book well worth your time." - Eric Asimov, Instagram"...he learnt early how to write with an easy, flowing (sometimes flowery, but always precise) style that’s a joy to read." - Club Enologique"This is a new edition of Johnson’s “memoir written with a corkscrew”. It has been “modestly edited and gently updated,” as Eric Asimov writes in the Foreword, and Johnson’s lucid, evocative prose shines as brightly as ever." - Falstaff"If you want to learn about wine, switch off your phone, buy these two books and enjoy them with a nice glass of something." - The Critic"This is a don’t-miss book for people who plan their travels around vineyards." - Washington Post"It is an absolute joy to read Johnson’s writing. It’s not only that he is exquisitely articulate, playing words as a maestro violinist might play Bach’s Chaconne. It is that he finds so much joy in wine. He is an incurable romantic, an optimist, infectiously enthusiastic, infinitely curious." - Tamlyn Currin, Jancis RobinsonA Decanter best wine book of the year 2022: "Two new chapters – on digestifs and sparkling wines – make it compulsory purchase, even for owners of the previous edition." - Decanter"This is one of the best books on wine ever written." - Sommelier India"Hugh Johnson said recently that his career happened more or less accidentally. The Life and Wines of Hugh Johnson... is his memoirs but framed as a voyage around his cellar, the cellar being that at Saling Hall, the house he bought in 1970." - The World of Fine WineTable of ContentsForeword Preface Part One - Prospects Part Two - Bubbly Part Three - White Part Four - Red Part Five - Sweet Part Six - Digestif Index

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Book Synopsis"From a historical point of point, the book is fascinating... From a literary point of view, it’s eloquent ... If you’re a Bordeaux wine collector with deep pockets and a large cellar, it’s invaluable." —Tamlyn Currin, Jancis Robinson "Associations and societies such as the Bordeaux Club are the very acme of civilization. Botticelli and Bach were engaged in the eternal quest for truth and beauty in painting and music, and the Bordeaux Club did the same for viniculture." — Andrew Roberts "For lovers of claret - indeed, all wine - this can only be described as a drool-inducing book." — World of Fine Wine The story of 12 friends who gathered to share and celebrate the extraordinary wines of Bordeaux. Like-minded in their love of wine, they differed wildly (often alarmingly!) in their personal wealth, life and circumstances – their opinions, always voiced, had the power to ignite anger and divide friendships just as easily as they bound them together. Neil McKendrick, member and minute-taker for 57 of the Club’s 70 extraordinary years, weaves the tale of this convivial group with the rigour of a Cambridge academic (he is ex-Master of Gonville and Caius) and the humour of a born raconteur. Alongside the likes of Hugh Johnson, Steven Spurrier and Michael Broadbent, he celebrates the beauty of top-class Bordeaux and the splendour of each setting – from glorious country park to rickety Dickensian boardroom – in which these men were lucky enough to dine, serving up memories of vintages the like of which we will never see again.Trade Review"From a historical point of point, the book is fascinating... From a literary point of view, it’s eloquent ... If you’re a bordeaux wine collector with deep pockets and a large cellar, it’s invaluable." - Tamlyn Currin, Jancis Robinson"Written by historian Neil McKendrick, this is the true story of a group of male friends – including wine writers Hugh Johnson, Steven Spurrier and Michael Broadbent, and Neil himself – united by their love of claret." - Decanter"...a quite remarkable book... For students of this period and for future historians, this will be essential reading." - World of Fine Wine"For lovers of claret - indeed, all wine - this can only be described as a drool-inducing book." - World of Fine Wine

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Book SynopsisEastern Europe is the last undiscovered gem of the wine world. Over the last thirty years three countries, Bulgaria, Romania and Moldova have been working hard to escape the legacy of communism. For all three the regimes that took hold after the Second World War affected their wine industries profoundly, with state farms favouring mechanization and mass production over care and quality. Recent decades have seen a huge switch in attitudes following privatization, with more focus on quality and reconnecting people with the land to rebuild these historic wine industries for today’s wine drinkers. Bulgarian wine’s fall in sales in the West due to the rising popularity of New World wines, Moldova’s economic crisis at the hands of a Russian ban on Moldovan wine and Romania’s need to counter imports from foreign producers as tastes in wine change have forced wineries to rethink their approaches to viticulture and winemaking. Instead of production lines of anonymous wines, makers now focus on creating authentic regional wines using local and international varieties and modern techniques. In The wines of Bulgaria, Romania and Moldova, Eastern European wine expert Caroline Gilby MW presents the wine stories of these three connected but distinct countries as one who has witnessed the vast changes as they happened. The cultures of the three countries, their complex and troubled histories and their roads to recovery are profiled here along with details of the geography, climate, grapes grown and, most importantly, the producers working to revive and reinvent their respective wine industries. For those who seek something new beyond the traditional wines of Western Europe or who find New World wines losing their thrill The Wines of Bulgaria, Romania and Moldova is an inspirational introduction to a wine world waiting to be explored.Trade ReviewThis is an inspirational book, dealing with all aspects of winemaking in these three countries and inciting us all to try the wines and visit the countries. In fact, I’m off to Romania later this month – to do just that! - Colin Harkness, Colin Harkness on WineLet me recommend Caroline Gilby’s new book. The stories she tells ... are fascinating. She writes with style and authority. I’m very impressed. - Mike Veseth, The Wine EconomistOne of the most unflinchingly honest wine books I have ever read. This is the kind of book that can be written only by someone who has worked with the regions for 30 years, cares deeply about them, wants to see them thrive, but also sees and has the courage to point out what is wrong. She is not afraid to be critical … but at no point do you get a sense of someone trying to expose vulnerabilities for a good storyline. Instead, everything about the book reads a bit like tough love. Gilby has the piercing insight of someone with a scientist's brain and a mother's heart. - Tamlyn Currin, jancisrobinson.com

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Book SynopsisA modern cookbook that gorges on Cheddar cheese is long overdue. And so, in Cheddar Gorged, Sean Wilson swaps the tired staples of cheesy chips and nachos for contemporary dishes with the nation’s favourite cheese, from Welsh rarebit, to Mexican burritos, to Napoli paradiso pizzas. Inspired by the French culture and passion for good food, for conversation and laughter around the dinner table, Sean fuses the nation’s favourite cheese with dishes from around the world. Some of the 60 delicious recipes are quick and easy to rustle up, others are for the more adventurous home cook, but all are achievable when you know how to source great Cheddar. With years of experience as an award-winning cheesemaker and international judge, Sean shows you how to choose the right Cheddar, from the everyday block in the fridge to those special Cheddars made from a thousand years of history. He shares with you the joyous smell of a pie baking in the oven, the satisfaction of a Cheddar and fennel loaf rising in the kitchen, and the pleasure in preparing a snack, a meal, or a dish to delight friends and family. With tasty recipes that reduce food waste and make the most of your leftovers, Sean also looks to the environmental impact of the cheese industry and its quest to improve its ecological footprint for a sustainable future. Beautifully produced in hardback, featuring outstanding photography by the author himself, this is a truly personal, passionate collection.

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Book SynopsisIn this comprehensive and newly-updated guide to Yorkshire brewing, renowned beer writer Simon Jenkins trawls the length and breadth of Britain’s biggest (and best) county seeking out the brewers old and new, large and small, which between them have created an astonishing beer scene. From fiercely traditional brewers producing time-honoured beers in slate Yorkshire squares, to the new-wave craft brewers embracing a dizzying variety of imported hops; from the ancient brewer hemmed in by a tight knot of cobbled streets to the brewery founded in a garden shed as a lockdown project – Simon found them all. This entertaining journey around the county lists every brewery Simon could find – more than 180 – and chronicles the resilience which these businesses showed when faced with the pandemic and the closure of the hospitality industry. We learn about some of the very best beers the county has to offer, meet lots of the brewers, and discover the extraordinary measures which many took to survive the challenges of Covid-19 and some of the best places to drink them.

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Book SynopsisIn this beautifully illustrated book, Annie Bell shows you how to make delicious and winning camping recipes with just the barest essentials to hand. Using a travelling barbecue, one-ring burner or a tripod and pot, she creates portable feasts such as Baba Ghanoush, Chicken Tagine with Pine Nuts and Raisins, and Apricots with Gooey Nougat, highlighting the best equipment to use for minimum mess and clearing up. From hearty brunches and tea & cake to one-pot cooking and sweet treats, this essential guide has more than 60 recipes for every occasion, so you can eat in style wherever you are.'There is enough variety to try a different meal every weekend for almost a year...Highly recommended.' - lovecamping.co.uk'The book celebrates alfresco dining at its best' - Countryfile'If you're not sure how to get beyond bangers and beans, Annie Bell's excellent and practical plastic-jacketed book on cooking outdoors will show you the way.' - The Week

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Book Synopsis 'John's pan-tastic!' Daily Mail John Whaite celebrates simple, stunning recipes that can be prepared and cooked on the stove in under 45 minutes. Speedy food can't be complicated - just a flash in the pan - so no trickery, just delicious but achievable recipes. Pans and a stove are all you need to feed you, your friends and family convenience food, with class. The Bake Off winner, who runs his own cookery school, show his innovative style, with inspirational combinations - from Marmalade Brulée French Toast and Bloody Mary Prawn Tacos to Saag Halloumi and Apricot, Whisky & Honey Cheesecake. The Frying Pan Lasagne is sure to become a classic!

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Book Synopsis'This book is not only a fascinating read, teaching you about the regions of Italy, but is also full of things that you really do want to cook.' - Thomasina Miers, The TimesIn this now iconic staple of Italian cookery, Katie Caldesi collates hundreds of recipes from across the country, from the mountainous north to the sun-drenched Mediterranean in the south. Her collection of recipes, techniques and ingredients, collected from homecooks and trattoria chefs from every region, result in a unique and comprehensive compendium of Italian food.The Italian Cookery Course will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction on how to replicate them at home. The book is broken down into straightforward chapters including 'Meat', 'Fish', 'Dolci' and 'Cheese'. Each chapter contains 'masterclasses' on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen. All this is interwoven with fascinating narration about the culinary influences that have created this wonderful cuisine.

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Book SynopsisIn Postal Bakes, Lucy Burton shares over 60 simple yet decadent recipes made to be sent through the post – all using the same tin. Featuring an array of fudgy brownies, sharing cookie slabs, sponge cakes, indulgent truffles and more, there is something to please even the most discerning sweet tooth. Lucy also shares how to pack baked goods so they look beautiful and arrive in one piece.So, whether it's a birthday, get-well-soon, new home or 'just because', make someone's day by posting them a homemade treat.Table of ContentsIntroduction • Why traybake, and how to do it well (Ingredients, equipment, mis en place) • How to post a traybake (Packaging, shelf life, posting) • Bars - Brownies, blondies and everything in between • Cakes - Sponge-based postal bakes • Other treats - Cookies and confectionery • Get ahead store cupboard staples - Caramels, curds and compotes • Index • Acknowledgements

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Book SynopsisForget those high-end cookbooks with their snooty ingredients and complicated steps. This book is packed with recipes so simple that you'd really have to try hard to mess them up.

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Book SynopsisHow to grow and harvest an abundant supply of edible ingredients from your garden

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Book SynopsisLike everybody else at Torpedo Moscow, Vanya loves Eduard Streltsov, the dashing young striker who scores hatfuls of goals. But on the eve of the 1958 World Cup, Streltsov is arrested and Vanya has to reconsider everything. Streltsov is a story of fandom and celebrity, of booze and paranoia, of two men who can only really understand the world.

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Book SynopsisGourmand World Cookbook Award Winner 2023 'This book is a real gem' - Sabrina Ghayour Biting Biting features recipes for fast, easy, 100% vegetarian and vegan snacks that can be knocked up at speed using leftovers and store-cupboard ingredients. Enter a world of Gujarati-style snacking, where nothing is wasted and every recipe can turn into a whole range of snacks. So a simple Potato Shaak (or curry) can be re-purposed as a samosa, or served up on toast with an egg, or stuffed into a parotha or flatbread. Even if you’ve nothing in the cupboard but a tin of baked beans, you can make Baked Bean Curry, or why not try revolutionising your lunch with Cumin-spiced Cheese on Toast or the Cheese & Chevro (or Bombay Mix) Sandwich? Discover more classic ‘bitings’ such as Reveya (Peanut Stuffed Aubergine) and Patta Ganthiya (gram flour crispbreads) alongside her uncle’s legendary BBQ Green Bananas, a full chapter of bhajiya (pakora) and some suggestions for delicious Sweet Biting. With fresh chutneys you can make in moments in a blender and advice on what to keep in your fridge to provide optimum ingredients for Biting, you will never be stuck for a snack again.Trade Review'I’m a big lover of having lots of flavours on my table and Urvashi’s book of stories and recipes gives me so much joy for lots of lovely recipes for every occasion. Flavours are very much bold in line with her heritage, but there are so many clever twists and innovations that really do make this a book for everyday cooking and feasting. The Beer Snacks section will definitely be where I’ll head to first, for small plates, perfect for sharing and snacking on. This book is a real gem!' -- Sabrina Ghayour'This book is a journey into a whole new world of flavour, texture and spice! Brilliant recipes from a region in India renowned for its snacks and innovative dishes using beans and lentils' -- Asma Khan'A joyful cookbook, grounded in famly life, Biting Biting is crammed with appetising recipes - and I want to cook them all! Here are recipes for enlivening treats such as spiced puff pastry palmiers, crispy potato fritters and jaggery fudge with sesame, and Urvashi's voice - humorous, warm, practical - leaps off the page, making her a great guide to the joys of snacking Gujurati-style' -- Jenny Linford

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Book Synopsis"Refreshingly unusual in its concept and geographical spread, filled with heady pleasure, deep locality and genuine know-how, Pomegranates & Artichokes is also quite possibly the most beautiful cookbook I have ever seen." Caroline Eden When Iranian writer and food photographer Saghar Setareh moved to Italy at the age of 22, she was enchanted by the rich food culture of her adopted country, and this inspired a curiosity in the cuisine of her homeland and the surrounding countries of the Levant and Eastern Mediterranean. Pomegranates & Artichokes is the story of Saghar's own culinary journey from Iran to Italy, in which she describes the many parallels that link Middle Eastern and Mediterranean food cultures, and shows how ingredients and recipes - unconstrained by borders - are shared and transformed through the immigrant experience. Divided into three sections representing stops on Saghar's culinary 'road trip' - Iran, In Between and Italy - this book features more than 80 recipes celebrating the foods of these regions. Among the highlights are a simple Iranian breakfast platter, a celebratory Persian feast, Sicilian-style stuffed artichokes, guinea hen braised with pomegranate, sweet-sour meatballs from Aleppo, a Roman ricotta and wild cherry pie and a velvety Middle Eastern milk pudding. Illustrated with Saghar's own beautiful photography, and peppered with personal insights and experiences, Pomegranates & Artichokes tells the story of two food cultures, and the delicious space in between."Rich with detail, this beautiful and beautifully written book bridges two culinary worlds and invites us to cook."Rachel Roddy"I have been following Saghar's work for many years, always hoping that her unique story, her sense of beauty and deliciousness will eventually materialise in a brilliant book. And my wishes have finally come through. Just like the beautiful Iranian tapestries featured in the book, Saghar's food and story is rich with culture, history and beauty. I cannot wait to cook from it and lose myself in its pages."Olia Hercules"I have been waiting eagerly for Saghar to tell her story through her food and images and this book does not disappoint; I want to sit at her table and listen to her talk about food over her grandmother's bicoloured tea, but the next best thing is getting lost in her photography, finding connections that transcend physical places and poring over the kind of food that I want to immediately cook for friends and neighbours."Emiko Davies "An utterly enchanting book that captures the essence of migration and the magnificence of Iran's culinary traditions. With its stunning photography, captivating stories and mouth-watering recipes, I want to devour it all."Yasmin Khan"With her debut cookbook Pomegranates & Artichokes, Saghar Setareh guides us on a spirited and soulful culinary journey. Setareh's stunning photography casts a warm light on the true essence of the people and cuisine of each region. This is not a cookbook lost in the nostalgia of a bygone era, but an invitation to Setareh's table firmly planted in the here and now. And what a delicious table it is. I can't wait to get cooking from this beautiful cookbook!"Naz DeravianTable of ContentsI. IRANGolden onionSaffron infusionIranian riceNASHTA, FOOD TO BEGIN THE DAY WITH The typical Iranian breakfast platterMy grandmother's bicoloured teaA milky breadShakes and 'potions'A simple porridge with rosewaterDate and onion frittataA light lentil soupA sweet saffron omeletteEVERYDAY COMFORT FOOD AND SMALL DISHESA pilaf with green beans and tomatoSimple egg soup with yoghurtBalls of herbs and flatbreadChargrilled aubergines with egg and tomatoesThe unthinkable Iranian 'makaroni'A simple Iranian salad, for summer and winterMany Iranian ways with yoghurtTHE ANATOMY OF AN IRANIAN FEASTUpside-down saffron rice cake, two waysIranian jewelled riceSour cherry pilafSaffron roast chicken stuffed with dried fruitChicken braised with pomegranateTrout stuffed with herbs, barberries and walnutsMutton braise with courgetteSavoury stuffed applesBY - OR INSTEAD OF - THE TEAIranian raisin cookiesSaffron rice pudding with almondsAn imitation of traditional Iranian ice creamA simple cake with date frosting, inspired by the SouthSaffron and lemon toasted almonds and pistachiosTwo types of tiny cookiesSharbat, many refreshing drinks for hot daysII. IN BETWEENRECIPES FROM THE LEVANT AND EASTERN MEDITERRANEANCreamy aubergine and tahini dipScarlet spread of bell pepper, pomegranate molasses and walnutsFilo triangles stuffed with fetaCourgette patties with feta and dillTwo bread salads from the LevantTwo ways with stuffed bell peppersTurkish aubergine in tomato sauceCircassian chicken with walnutsLamb kebabs with tomato sauce and yoghurtThe Palestinian upside-down triumph of riceMeatballs with sour cherries from AleppoBaklava beyond bordersMilky, silky tricolour puddingSyrupy baked quince, spicy and drunkenLabneh with (rose petal) jamIII. ITALYTHE MARKET AND THE PANTRY: A FEW SIMPLE DISHESA simple salad of grilled courgette, garlic, mint and (a lot of) olive oilEasy, versatile farro salads for all seasonsPasta and chickpea soupMidnight spaghetti with garlic, chilli and olive oilA Tuscan bread saladOniony, garlicky braised bell peppersA simple artichoke soupArtichoke and potato saladAN APPRECIATION OF APERITIVOMy three favourite aperitivo cocktailsNibbles and small bites next to those cocktailsDeep-fried artichoke wedgesOranges and anchoviesCrostino with lardo, figs and honeyTaralli with chilli flakes or fennel seedsBatter-fried pears and pecorinoFried polenta bites with porcini mushroomsIL PRANZO DELLA DOMENICA AND OTHER CELEBRATIONSRustic savoury pies, two waysStuffed artichokes, Sicilian styleAn ode to Pasta al pomodoro: Bucatini 'marinated' in tomatoesThe majestic rice timbale from NaplesGuinea hen with pomegranateThe beloved aubergine bakePork roast with pears and chestnutsTomatoes stuffed with riceCOFFEE, MERENDA AND OTHER INDULGENCESTiramisu, two waysPlain gelato drizzled with olive oil and flaky saltPears poached in wine with mascarpone creamChestnut flour pancakes with ricotta and honeyAn easy Italian ring cakeAn orange-scented rice cakeRicotta and wild cherry pieLittle 'chestnuts' that are actually almond cookiesSample menus

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Book SynopsisFrom Tigray to the world, a love story through food.This is not your regular cookbook. The recipes are a legacy of Tekebash Gebre, my extraordinary mother. Tekebash was born in Tigray, under the rule of the last Ethiopian emperor. She lived under a communist regime before fleeing to Sudan. Since then we have been on a migration journey, from Aksum to Khartoum to Melbourne and beyond. Our hearts, however, will forever be Tigrayan, and through Tekebash's simple, vibrant dishes we celebrate a connection that won't be broken. It has been my privilege to translate and record what Tekebash cooked by taste, touch and memory for several years in our Melbourne restaurant. It's our story, and it's my tribute. But it will also resonate with anyone who knows the unceasing pull of a distant homeland and the comfort of its food.Table of ContentsWhere is Tigray?The backbone of the cuisineBerbere and dilikThe first dish she ever cookedEducation during a civil warFleeing TigrayLearning to cook in transitWedding? No. Married? Yes!His favourite dish with a side of mistressPregnancy cravingsMay Virgin Mary be with youShipped off at four years old for praying to the wrong godStarvin' MarvinLeaving SudanMy mum butchered a hen in an apartmentOpening a restaurant with my mum as head chefRaising a child through a tea cartAn attempt at dessertCoeliac-safe restaurantCOVID-19!MenusStockists and resourcesAcknowledgementsIndex

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Book SynopsisACCREDITED BY COELIAC AUSTRALIAThe new go-to cookbook for gluten-free bakers, filling the void of long unanswered cravings. From the humming kitchen of Wholegreen Bakery and the heart of its founder Cherie Lyden, Gluten-Free Baking Made Simple is your playbook for re-creating the magic at home. Enjoy 80-plus sweet and savoury recipes that Cherie has developed and cooked over the years for her family, as well as at her renowned Sydney bakery. Each recipe includes the tips and know-how that Cherie has learnt over the years to achieve truly remarkable gluten-free results at home. As well, she shares her best flour blends, pantry essentials and the secret to the perfect crumb. If you're ready to give gluten-free baking a go, make it easy with these simple, beautiful, approachable recipes where everything not only looks delicious but tastes delicious, too.

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Book SynopsisA collection of recipes for always.This is beloved food writer Tessa Kiros's definitive reflection on a lifetime of cooking and eating. With characteristic generosity of spirit, Tessa invites us into her kitchen to share what she's cooking now: an exciting blend of new discoveries and enduring favourites that connect the threads of her life.While the Tuscan countryside has been Tessa's home for more than 20 years, her culinary influences are wonderfully diverse: her childhood in South Africa, travels to Mexico and New Orleans as a young adult, frequent visits to family in Thailand and Greece, all overlaid with a growing appreciation for lighter, more grounded, plant-focused eating.Part memoir, part travel guide, part food odyssey, this collection of more than 150 new recipes is accompanied by Tessa's personal reflections and favourite food memories. Longtime fans will rejoice in her best work yet, and aspiring cooks will discover how and why she has redefined the modern cookbook.Table of ContentsA collection of recipes for alwaysChapter 1Things that stayChapter 2NowadaysChapter 3What I would miss if I left ItalyChapter 4New Orleans sojournChapter 5Mexico flowersChapter 6A few things I love every dayChapter 7Thailand storiesChapter 8The ones that got awayChapter 9 A few thingsI'm obsessed withChapter 10RosesAcknowledgementsIndex

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Book Synopsis''Australia''s answer to Jane Grigson and Elizabeth David.''Matthew Evans''Paulette is a generous and natural storyteller. Here, at last, she shares her encyclopedic food plant knowledge with us all.''Kylie KwongMeeting plants is like making new friends. It takes time and, with a bit of care and good fortune, enriches both of you. Eventually, you end up in the kitchen together...In our busy, sometimes overwhelming world, nature is a solace. In this stunning companion, Paulette Whitney connects readers to the history and culture of more than 55 vegetables, fruits and herbs, sharing her own experiences, horticultural know-how, kitchen wisdom and favourite seasonal recipes. Paulette surveys 11 plant families, many well known, some less familiar - including their surprising connections, like how every single apple is, in fact, a cousin of the rose. Through evocative storytelling and sublime photography by Luke Burgess during a yea

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Book SynopsisOur physical and mental well-being are closely connected to our digestive system. With this book, take a deep dive into the secrets of your gut and learn how food and lifestyle can keep it happy! Whether you’d like to learn about the science behind your digestive system, understand which foods do wonders for your digestion, or want to make healthier choices for your body, 28 Days to Gut Health is the perfect guide to begin your own journey towards a thriving microbiome. To help you, it includes: • More than 90 easy recipes, including drinks, snacks and basics. • Important nutritional advice to help your gut’s microbiome flourish. • Comprehensive shopping lists for each week, for 28 full days of recipes.

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