Food & Drink Books

Book SynopsisThe ultimate cookbook for food- and pizza-lovers everywhere! A beautiful book with everything you need to know about wood-fired and outdoor cooking.The official debut cookbook from internationally market-leading outdoor pizza oven brand, Gozney.This book celebrates the versatility of outdoor cooking, proving that you can create so much more than just pizza although lots of pizzas will feature!Over 75 pizza recipes and how-to's, plus 20 other outdoor recipes. From the Gozney kitchen and Tom Gozney, learn how to make standout dough and create restaurant-worthy pizza. Including recipes from award-winning chefs: Daniele Uditi, Frank Pinello, Ines Barlerin Glaser, Feng Chen, Adam Atkins, Jhy Coulter, Luis Perez, Missy Robbins, Lee Tiernan, Jon Shook & Vinny Dotolo, Brad Leone, and Chris Roberts. Including essential recipes for bases, sauces, toppings and outstanding flavour combinations, alongside absolutely stunning photography throughout.The ethos behind Gozney is to help people to expand and explore their world through live fire cooking helping them to share a love of food and cooking with friends and family, anytime, anywhere, and make delicious memories.

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Book SynopsisOver 80 mouthwatering recipes to cook at home.Chez Manon is a heartfelt book filled with Manon’s family recipes, as well as contemporary French meals that make entertaining effortless, whether it’s a brunch for two or lunch for a crowd. The chapters are set out like a classic French menu, allowing you to mix and match according to what’s in season. Recipes include classics, such as Pistachio and Almond Croissants, Chicken and Prune Pie and Salmon en Croute, to the more modern Beetroot Tarte Tatin and Mozzarella, Nectarine and Hazelnut Salad. The desserts are lick-the-spoon-worthy affairs, such as the Chocolate and Pear Gâteau, Easy Homemade Profiteroles and Mamie’s Apple Tart. With a chapter of fool-proof meal plans so you can ‘Host Like A French’ with ease, this cookbook demystifies French cooking once and for all.

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Book SynopsisPicture a generous bowl filled to the brim with steaming hot broth. Its perfect surface intricately patterned with tiny droplets of oil; the flavour enhanced with algae, miso, dried fungi and fish sauce. Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours of simmering. A bobbing soya-marinated egg and an array of toppings add a colourful finishing touch. Tove Nilsson is a ramen addict. Every time she travels abroad, she is looking for her next ramen fix – a large bowl filled to the brim with steaming hot broth that’s been simmering for up to 48 hours; flavours boosted with dried mushrooms, seaweed, miso and dried fish, and many other delicious things. There are few dishes as addictive and universally popular as ramen. From backstreet Tokyo diners to the hottest establishments in LA, via the chic laid-back ramen bars of London’s Soho, you will find the most complex of flavour combinations, all in a single bowl. Including 50 mouth-watering recipes, from homemade broth and noodles to complementary dishes and sides such as udon, gyoza, pickles, okonomiyaki, and tempura, this cookbook will transport you to the vibrant streets of Japan via your own kitchen.

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Book SynopsisThe world is full of wines. So why waste your time drinking something mediocre? Award-winning author Margaret Rand has selected the 101 wines you should taste in your lifetime. Some will definitely challenge your bank balance - but are so worth it; some are classics that any serious wine lover should experience; others are secret inexpensive gems that you will be delighted to discover. Together they form a fabulous selection of must-drink wines.From the prestigious vineyards of France and California to lesser-known wine makers in Hungary and Greece, discover the best wines from across the globe. Complete with tasting notes, advice on the best vintages and dishes to pair with the wines, this is the perfect gift for both wine aficionados and wine novices alike.

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Book SynopsisThe definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning 'How to Make Bread'. Many people are turning their backs on mass-produced, homogenized and bland bread in favour of something natural and nourishing. And what can be more natural than the way bread used to be made – with flour, water and care. Once you’ve mastered the sourdough ‘starter’ – the vigorous little mixture of flour and water that helps leaven the bread and develop flavour – you just need to mix a small amount of it with your other ingredients and you’re well on your way to a great-tasting fresh loaf. Top up the starter and you can keep it going for as long as you want. It’s no surprise than when people take in the wonderful aroma of their first homemade sourdough loaf, before breaking the firm, springy crust and savouring the delicious, light and flavoursome inside that they never look back. You’ll be amazed not only by the flavour and variety of wonderful Sourdough recipes on offer in this book, but by their simplicity. There is a comprehensive step-by-step guide to making the dough, kneading the dough, and shaping, preparing and baking a basic sourdough loaf. From there, you'll discover exciting breads made with some of the hugely popular ancient grains, including kamut, spelt, einkorn and enner. If you like a rich, dark bread, then you'll be at home in the Rye chapter, with delicious recipes, such as New-York-style rye sourdough or Pumpernickel sourdoughs. Try the Sweet & Savoury Sourdoughs in the Flavoured Sourdoughs section, including classic combinations such as Tomato & Olive, but also more unusual but equally delicious recipes such as Halloumi & Mint. If you have a sweeter tooth, you’ll be delighted by the Apple or Date & Walnut. Discover the dedicated Gluten-free chapter, with the Chickpea Potato Focaccia, Sourdough Potato Pancakes and Teff & Apricot Sourdough. Explore the diverse and divine creations in Snacks & Treats, such as Sourdough Bagels, Sourdough Pretzels and Sourdough Brioche. Finally, a chapter on Speciality Sourdoughs will teach you how to make the perfect Sourdough Baguette and Ciabatta, as well as festive favourites, such as Panettone.

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Book Synopsisaran (Scottish Gaelic)From the Old Irish aránNounbread, loaf (masculine noun, nominative case)Aran is a beautiful cookbook from an artisan bakery in the heart of Scotland with the same name.In it, Great British Bake Off star Flora Shedden shares her simple, modern recipes and a window onto a picturesque life below the highlands, with stunning location photography and stories about the people and the place that inspire her creations.With a clean and fresh design, Aran is both whimsical and contemporary, and would be a perfect gift or self-buy for beginners, established bakers, armchair travellers or any lovers of baked goods!Sweet and savoury recipes take you from breakfast, through elevenses, through to your afternoon tea and after-dinner sweet treats, and include Poppy morning rolls, Twice-baked almond croissants, Peach, chocolate and almond brioche, Poached quince porridge, Pork, apple and sage sausage rolls and Banana, date and chocolate loaf cake.

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Book Synopsis80 DELICIOUS MEAT-FREE MEALS FOR YOUR AIR FRYER Affordable, efficient and easy, air fryers are a must-have gadget for your home. These handy appliances use less energy, less oil and take less time than conventional ovens, helping you prepare fuss-free versions of all your favourite dishes.Perfect for vegetarians and vegans, this cookbook contains 80 creative meatless and plant-based recipes for your air fryer. Featuring chapters on tasty breakfasts, light bites and sides, flavourful mains and irresistible sweet treats, each section has an even split of vegetarian and vegan recipes. In just a few simple steps, you can cook everything in your air fryer, from Katsu sweet potato curry to Crunchy ice cream balls with chocolate fudge sauce. With so many delicious and effortless recipes, The Green Air Fryer Cookbook is the perfect companion to your air fryer.CONTENTS INCLUDE:Breakfast ClubVegan: Banana & blueberry m

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Book SynopsisAn exciting collection of delicious, easy-to-make recipes from the latest food craze, including all of the best loved authentic Korean dishes.Trade ReviewGorgeous recipes! -- Nigel SlaterThis is the book that demystifies Korean cooking. I am loving it. -- Diana HenryBrilliantly good -- India Knight * SUNDAY TIMES *Enthralling and beautifully written. I read this book from cover to cover in one sitting. It is sensitive, authentic and spell-binding - full of beautiful recipes and fascinating facts in equal measure. I haven't been so excited by a cookbook in a very long time. -- Skye GyngellIt's difficult to condense the scope of Korean cuisine into a single cookbook but Irish chef Jordan Bourke and his Korean fashion designer wife Rejina Pyo have given it a good go. Everything is explained, from the structure of the Korean meal - no courses just a massive, banquet-like feast that you eat with a spoon and chopsticks (Korean ones are flat and metal) - to what store-cupboard essentials to buy. From then on you are free to make any of the delicious recipes on offer, including pork and tofu dumplings, scallops with salted sesame oil, and prawn and sweet potato tempura. Oh, and kimchi. Lots of kimchi. * Waitrose Weekend {Main} *

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Book SynopsisFrom authentic Italian antipasti to mouthwatering dolce inspiration, Veganissimo! offers a collection of delicious Italian recipes uniquely crafted for a vegan and gluten-free lifestyle. With this essential new cookbook, award-winning chef Antonio Alderuccio has brought the traditional Italian dining experience to the table—making it accessible to everyone. Veganissimo!is a contemporary and stylish addition to your cookbook collection, with a table of contents that includes:  Antipasti Primi Secondi Pizza, Bread & Crackers Sauces & Sides Dolce Pantry  With over 75 extraordinary recipes, from mains like Pasta alla Puttanesca and Asparagus Cacio e Pepe, to tantalizing sides such as La Bruschi and Roasted Friggitelli, there’s something for everyone, no matter their diet. And finally, who could resist the Dolce section, featuring familiar favourites like Panna Cotta and Tiramisu? Don’t miss Veganissimo!, the ultimate new cookbook that celebrates rustic Italian home cooking and the joy of plant-based, gluten-free eating.

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Book SynopsisExploring southern Italy, Sophie Grigson recalls her Puglian adventures through recipes and anecdotes.

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Book SynopsisThe most desirable restaurant book ever published, now in a smaller format editionTrade Review'What fun it is to follow in this gastro-wizard's footsteps' Observer Food Monthly

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Book Synopsis THE SUNDAY TIMES BESTSELLER 'Ghayour is responsible for making Persian food fashionable, and her new book does not disappoint. It is a joyous celebration of gathering friends and family around a table laden with abundance.' - SUNDAY TIMES IRELAND 'Sabrina Ghayour knows how to throw a party: serve big dishes of beautifully spiced food and let everyone dig in.' - OLIVE 'Sabrina Ghayour's Middle-Eastern-plus food is all flavour, no fuss - and makes me very, very happy' - NIGELLA LAWSON In Feasts, the highly anticipated follow up to the award-winning Persiana & no. 1 bestseller Sirocco, Sabrina Ghayour presents a delicious array of Middle-Eastern dishes from breakfasts to banquets and the simple to the sumptuous. Enjoy menus and dozens of recipes for celebrations and occasions with family & friends, such as summer feasts, quick-fix feasts and brunch. Recipes include: Whipped ricotta toasts Savoury pork & fennel baklava Tamarind sticky ribs Grilled corn in harissa mayo Roasted cod loins with wild thyme Spiced rhubarb cake with cinnamon cream White chocolate, cardamom & macadamia squares Praise for Sabrina Ghayour:'The golden girl of Persian cookery' - Observer'The new queen of Eastern cooking' - delicious.'Sabrina Ghayour...has made us mad for Persian Cuisine' - Grazia'Princess of Persia' - MetroTrade ReviewLoving Persiana -- Nigella LawsonAn instant classic * Observer Food Monthly *The most exciting debut cookbook of the year * Sunday Telegraph Stella *A fantastic treasure trove of good food -- Raymond BlancSumptuous, thrilling, learned and downright brilliant * Mail on Sunday *The most appetizing book - I want to eat every page of it -- Pierre KoffmannSabrina cooks the kind of food I love to eat -- Bruno LoubetBrilliant for the novice, the time-poor and even the seasoned cook * Guardian *Will have you salivating with Pavlovian gusto on page after page * Independent *This book will delight fans of Ottolenghi-style food * Waitrose Kitchen *Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off * Huffington Post *A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond * A Little Bird *The latest doyenne of Persian food * Metro *

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Book SynopsisTHE FOOD PROGRAMME''S BEST BOOKS OF 2023 - RADIO 4 CHOSEN BY POPPY O''TOOLESumptuous Asian cooking has never been simplerJoin Verna Gao of @vernahungrybanana as she shares more than 70 of her all-time favourite Asian-inspired recipes. Whether you''re craving 10-minute creamy peanut noodles that bring simplicity and peace, soothing congee for comfort or exquisitely plump dumplings perfect for joyful potluck parties, discover dishes to satisfy every mood and occasion.More than just a compendium of recipes, this is a personal journey back in time, through words, memories, and photographs, to the people and places that inspired these dishes - from memories of a Shanghai childhood spent with mum and grandma in the kitchen, to impromptu real Chinese cooking lessons with university friends, and backpacking round the street food hotspots of East Asia.Super fresh, vegan-adaptable, and full of punchy flavours, Verna''s unfussy recipes are all easy to makTrade Review'Easy but impressive [...] the punchy flavours of Asian cuisine are easily achieved at home' * Stylist.co.uk *'Tempting' * Waitrose Weekend *

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Book SynopsisIt’s America’s bestselling wine book, now fully revised, updated, and in color! Beloved and trusted by everyone, from newcomers starting their wine journey to oenophiles, sommeliers, restaurateurs, and industry insiders, The Wine Bible is comprehensive, entertaining, authoritative, beautifully written, and endlessly interesting. Page after page grounds the reader deeply in the fundamentals—vineyards and varietals, climate and terroir—while layering on passionate asides, tips, anecdotes, definitions, illustrations, maps, labels, and over 400 photographs in full-color. Plus this completely updated 3rd edition offers: New chapters on Great Britain, Croatia, Israel. A new section called In the Beginning… Wine in the Ancient World. New fully revised Great Wines section with recommended bottles to try for each country and region. Expanded chapters on France, Italy, Australia, South America, and the U.S. A deeper grape glossary including 400-plus varieties, and an expanded Mastering Wine Section incorporating latest science on taste and smell.Trade Review“Not everyone can stay engaging, witty, fascinating, knowledgeable and both literary and light for 1000 pages. For that, you need Karen MacNeil…. If you want to be (or sound) wine-savvy on a global scale, this book is a must.” – Paste Magazine "A masterpiece of wine writing. Karen MacNeil has taken her three decades' worth of experience and distilled it into an amazingly approachable, fun, and educational book. It is the best wine book written in years and will remain a classic forever." – Kevin Zraly, author of Windows on the World Complete Wine Course “The most informative and entertaining book I’ve ever seen on the subject.” – Danny Meyer, CEO, Union Square Hospitality Group “Astounding.” – Thomas Keller, chef and owner of The French Laundry and Per Se “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater “MacNeil’s writing style is engaging and conversational, and if you want to know anything about wine her book is the place to start” – Forbes.com "…grab a copy, open it, and start in on a random page. There will be something worth savoring.” – Travel + Lesiure.com "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”– Wall Street Journal “America’s most famous book on wine.” – Napa Sonoma Magazine“Not everyone can stay engaging, witty, fascinating, knowledgeable and both literary and light for 1000 pages. For that, you need Karen MacNeil…. If you want to be (or sound) wine-savvy on a global scale, this book is a must.” – Paste Magazine "A masterpiece of wine writing. Karen MacNeil has taken her three decades' worth of experience and distilled it into an amazingly approachable, fun, and educational book. It is the best wine book written in years and will remain a classic forever." – Kevin Zraly, author of Windows on the World Complete Wine Course “The most informative and entertaining book I’ve ever seen on the subject.” – Danny Meyer, CEO, Union Square Hospitality Group “Astounding.” – Thomas Keller, chef and owner of The French Laundry and Per Se “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater “MacNeil’s writing style is engaging and conversational, and if you want to know anything about wine her book is the place to start” – Forbes.com "…grab a copy, open it, and start in on a random page. There will be something worth savoring.” – Travel + Lesiure.com "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”– Wall Street Journal “America’s most famous book on wine.” – Napa Sonoma Magazine“Ms. MacNeil is a pleasure to read. Her voice continues to be clear and inviting, and the book is organized in the inimitable Workman style, full of brief boxes, lists of grapes, appellations and producers to know, along with short discourses on foods, customs and other local curiosities. It does a wonderful job summarizing the key points about the historically important wine regions.” — Eric Asimov, The New York Times, “The Year’s Best Books on Wine” “Not everyone can stay engaging, witty, fascinating, knowledgeable and both literary and light for 1000 pages. For that, you need Karen MacNeil…. If you want to be (or sound) wine-savvy on a global scale, this book is a must.” – Paste Magazine "A masterpiece of wine writing. Karen MacNeil has taken her three decades' worth of experience and distilled it into an amazingly approachable, fun, and educational book. It is the best wine book written in years and will remain a classic forever." – Kevin Zraly, author of Windows on the World Complete Wine Course “The most informative and entertaining book I’ve ever seen on the subject.” – Danny Meyer, CEO, Union Square Hospitality Group “Astounding.” – Thomas Keller, chef and owner of The French Laundry and Per Se “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater “MacNeil’s writing style is engaging and conversational, and if you want to know anything about wine her book is the place to start” – Forbes.com "…grab a copy, open it, and start in on a random page. There will be something worth savoring.” – Travel + Lesiure.com "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”– Wall Street Journal “America’s most famous book on wine.” – Napa Sonoma Magazine “The fact is that MacNeil is uniquely engaging and her writing approachable, matched by a smart layout that packs a lot in the page without feeling too busy. What else do you need to bring new wine lovers to bigger depths of knowledge?” — Decanter, “Wine Spirits Books 2022: the best” “Ms. MacNeil is a pleasure to read. Her voice continues to be clear and inviting, and the book is organized in the inimitable Workman style, full of brief boxes, lists of grapes, appellations and producers to know, along with short discourses on foods, customs and other local curiosities. It does a wonderful job summarizing the key points about the historically important wine regions.” — Eric Asimov, The New York Times, “The Year’s Best Books on Wine” “The third edition of Karen MacNeil’s The Wine Bible is as informative, captivating, and relevant as it was on first release in 2001… For the wine professional, this book contains foundational information from which to build a lifetime of learning. For those who simply love wine, The Wine Bible provides a sense of connection with the people, places and history beyond the liquid in the glass.” – Wine Spirits Magazine “Not everyone can stay engaging, witty, fascinating, knowledgeable and both literary and light for 1000 pages. For that, you need Karen MacNeil…. If you want to be (or sound) wine-savvy on a global scale, this book is a must.” – Paste Magazine "A masterpiece of wine writing. Karen MacNeil has taken her three decades' worth of experience and distilled it into an amazingly approachable, fun, and educational book. It is the best wine book written in years and will remain a classic forever." – Kevin Zraly, author of Windows on the World Complete Wine Course “The most informative and entertaining book I’ve ever seen on the subject.” – Danny Meyer, CEO, Union Square Hospitality Group “Astounding.” – Thomas Keller, chef and owner of The French Laundry and Per Se “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater “MacNeil’s writing style is engaging and conversational, and if you want to know anything about wine her book is the place to start” – Forbes.com "…grab a copy, open it, and start in on a random page. There will be something worth savoring.” – Travel + Lesiure.com "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”– Wall Street Journal “America’s most famous book on wine.” – Napa Sonoma Magazine “The fact is that MacNeil is uniquely engaging and her writing approachable, matched by a smart layout that packs a lot in the page without feeling too busy. What else do you need to bring new wine lovers to bigger depths of knowledge?” — Decanter, “Wine Spirits Books 2022: the best”

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Book SynopsisThe instant Sunday Times number one bestseller! The second book in the Sunday Times bestselling What's For Dinner? series by Sarah Rossi!Welcome to your new favourite family cookbook!With 10 weekly meal plans and shopping lists for 100 tasty, triple-tested recipes all cooked in just one pan making dinner has never been simpler.Whether you're reaching for your slow cooker, pan or baking sheet, this book is packed full of crowd-pleasing dishes for even the fussiest eaters. From Comfort Food and Piles of Pasta, to Bakes and Breads, Speedy Suppers, Meat-free Meals and Weekend Breakfasts, you'll find yourself turning to this book week after week.This is real food to make and share, big on taste and completely fuss-free!

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

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Book SynopsisWhether steamed or fried, vegetable or meat, roll or dumpling, there is a delicious bite here to tempt everyone's tastebuds; bring the tastes, textures and traditions of a classic Chinese style of dining to your own home.

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Book Synopsis'Jack Monroe is a force for good in the world.' – Nigella LawsonThrifty Kitchen is Jack Monroe’s bumper collection of over 120 brand-new, delicious, low-cost recipes, plus household tricks guaranteed to save you money.Number-one bestselling author and campaigner, Jack is one of the UK’s best-loved experts on budget cooking. Through the gorgeous recipes and straightforward advice in Thrifty Kitchen, she proves that you don’t need to sacrifice flavour or settle for lacklustre meals when you’re spending less.Featuring everything from warming curries and a hearty pie to tasty sauces and indulgent puds, this must-have cookbook shows how easy it can be to turn basic ingredients into nourishing, mouth-watering meals that you and your wallet will love.Trade ReviewJack Monroe is a true food hero. And her books are always as delectable as they are essential. -- Tom Parker Bowles, food writer and criticJack Monroe is a force for good in the world. -- Nigella Lawson

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Book SynopsisA dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain''A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff'' Yotam Ottolenghi''A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from'' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels throughTrade ReviewA big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff -- Yotam OttolenghiThis is a politically engaged and hungry travelogue, and it is also an inspirational recipe book, and one that anyone who loves food will want to cook from, will need to cook from -- Nigella LawsonYasmin Khan draws on her vast experience as a storyteller, cook, human rights activist, itinerant traveller and writer to create a moving, empathetic, hugely knowledgeable and utterly delicious book. Her essays, this food and these photographs give voice to the generous Palestinian people who welcomed her into their homes, to teach and share recipes from a cuisine that has both adapted and endured through decades of diaspora and political strife. The food you'll cook using her recipes is fresh, bright, simple, colorful and deeply satisfying; the stories you'll read will deepen your understanding of an all-too-often misunderstood place and culture -- Anthony BourdainA zingingly evocative collection of personal stories and 80 recipes from Palestinian kitchens. Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from * Observer Food Monthly *Yasmin Khan’s beautiful Palestinian recipes are written with passion * Guardian *Yasmin Khan’s Zaitoun gives a fine account of Palestinian cooking, with a culinary tour of the region. She does justice to the traditional kitchen while offering her own take on several recipes * Evening Standard *A joyous celebration of Palestinian cuisine... Proof, if ever it was needed, that food has the innate power to unite us * The Independent *Personal and well researched, with a strong voice, appealing recipes and beautiful photography: what good food writing is all about * Delicious *In Zaitoun, Khan has created a beautiful book - as much a piece of travel writing as it is a recipe book - that illustrates the importance of food in shaping identity, while providing plenty of inspiration for an abundant feast * The Caterer *Human rights campaigner-turned-recipe collector Yasmin Khan's new book, Zaitoun, celebrates the rich tradition of Palestinian cooking, and a food culture brimming with joy * Food & Travel *A love letter to Palestinian cuisine * Natural Health magazine *A cook book with a mission… Yasmin Khan eloquently introduces the political context of the food by region * The Teacher *A heart-warming collection of home cooking and evocative travel writing * Waitrose Weekend *Zaitoun is packed with stories of Palestinian cooks and food culture, of hospitality in the face of adversity * Observer Food Monthly *Beautifully produced... sure to repeat the success of Khan’s first award-winning book, The Saffron Tales * Guardian *In Zaitoun [Khan] noses gently into the culinary spaces of Palestinians, at all times infusing her writing and recipes with political awareness and sensitivity -- i paperIn her beautiful book Zaitoun [...} you'll find fragrant, flavour-packed recipes * Stylist *

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Book SynopsisA Year Full of Veg is a month-by-month gardening guide to growing the best seasonal veg, from the Sunday Times bestselling author of A Year Full of Flowers. With her wealth of experience, Sarah Raven shares the most reliable and bountiful varieties to grow, her tried-and-tested favourite crops, and unusual vegetables, herbs and salads that you can’t buy in shops. As well as planting inspiration, Sarah reveals expert tips and techniques for growing and harvesting flavourful crops from January through to December, all based on easy, efficient and productive techniques that ensure you'll always have something fresh to use in the kitchen. No matter how much outdoor space you have, you’ll be inspired to grow at least a little of what you eat. ___________________ ‘This book, it’s a revelation. I can’t stop reading it. Sarah writes so well and there is hardly a paragraph where you don’t learn something’ Prue LeithTrade Review'This is the book to ignite a passion' * Delicious *‘Best enjoyed as a long read, lingering over the sumptuous photography and relishing the many personal asides’ * The Garden *‘A delight to cheer the bleakest of days’ * The Sun *'This book, it’s a revelation. I can’t stop reading it. Sarah writes so well and there is hardly a paragraph where you don’t learn something' * Prue Leith *

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Book SynopsisTHE INSTANT NUMBER ONE BESTSELLER from baking sensation Jane DunnGood things come to those who bake!From bestselling author Jane Dunn, the blogger and baker behind Jane's Patisserie, Celebrate! is packed with simple bakes, mouth-watering flavours and iconic treats that will make every day special.Whether you're looking for a fancy funfetti sponge cake for a Birthday, a chunky Mini Egg Cookie for Easter, or a gooey S'more Muffin to add a little sparkle to your Sunday, this book has everything you need to treat yourself and celebrate every day. Includes 70 new and exclusive recipes requested by her followers, a photograph for every recipe, popular classics from her blog - Mini Egg NYC Cookies, Chocolate Orange Cupcakes, Kinder Bueno Cheesecake and more!

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Book SynopsisElly McCausland is an award-winning food writer and Associate Professor of English Literature at Ghent University, Belgium. She is the author of The Botanical Kitchen, which won the Jane Grigson Trust award in 2019 and was Highly Commended by the Guild of Food Writers awards in 2021. Elly won Online Food Writer of the Year at the 2016 Guild of Food Writers Awards and was shortlisted in 2017 and 2022. Her university course English Literature (Taylor's Version)' has received worldwide press attention. She has appeared on CNN, BBC World News, ABC Australia, Dubai Eye, Times Radio, radio show Commotion (CBC Toronto) and the podcast HighLow by Emily Ratajkowski.

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Book SynopsisIn her debut cookbook, Mel shares 75 of her most superb gluten-free recipes for food that is rich, tasty and made to share - and indistinguishable from the gluten-based versions.

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Book SynopsisAn informative and inspirational guide aimed at anyone who fancies giving chilli growing a go.From 'Hungarian Hot Wax' to 'Red Savina', and 'Scotch Bonnet' to 'Elephant's Trunk', chillies come in dozens of shapes, colours and degrees of spiciness - from sweet and succulent to blow-your-head-off hot.RHS Red Hot Chilli Grower provides everything you need to grow your own chillies from scratch, with step-by-step instructions for sowing seeds, caring for the plants, harvesting the fruit and troubleshooting common problems. Chilli-lovers will also find plenty of background information, such as a short history of the chilli and a guide to Scoville heat units (the official measurement of spicy heat), as well as tasty tips for enjoying the fruits of your work. Packed with charts, checklists, photographs and illustrations, this is the perfect guide to the world of grow-your-own chillies.

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Book Synopsis60 recipes for BANANA BREADS, EASY LOAF CAKES and other ONE-BOWL BAKES, perfect for everyday home baking.

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Book SynopsisA cookbook showcasing the delicious diversity of dhal in over 55 supremely comforting vegan and vegetarian recipes from Indian chef Nitisha Patel.

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

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Book SynopsisFrom jamón serrano and patatas bravas to tortilla Española and calamares, dive into this celebration of one of the world''s most sophisticated snack-sized dishesSpanish cuisine combines colour, culture and company, with tapas bars across the globe a go-to for fierce flavours and social snacking. These delicious appetizers can be enjoyed hot or cold, as individual dishes or as a meal, with cutlery or with your fingers, and are perfect for sharing. At the heart of tapas is the tradition of fantastic taste and friendship, the Spanish food bringing families together for over 700 years.This handy pocket guide will give you a taste of the following and much more: Find food for thought with the history of tapas Whet your appetite with all things tapas trivia Discover tantalizing tapas recipes, allowing you to bring Spain to your very own kitchen Learn about the different types of dishes and the best ways to en

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Book SynopsisThe Autism-Friendly Cookbook was created by journalist Lydia Wilkins for autistic adults and teens to turn to when cooking for friends, lacking inspiration, or on those low-energy days. With recipes to suit any occasion, the book is written in clear, jargon-free language which makes 'the obvious' obvious.Recipes are categorised by meal with additional guidance on the level of energy needed to tackle them, with options for low-energy or meltdown days, or days when you're able to take on a new challenge. They contain adaptations and options to suit different dietary needs including vegetarian, vegan, gluten-free and dairy-free, and additional modifications for those who are sensory seekers, sensory avoiders or who want to expand their repertoire in the kitchen.With contributions from individuals within the autistic community and options for quick meals, special occasions and more. With autistic people at its heart, the book also contains helpful tips and advice for parents and teachers looking to find out more.Trade ReviewThe Autism Friendly Cookbook is a striking manifesto on the importance of accessibility in cooking. With adaptations front and centre, this book from Lydia Wilkins is sure to become a kitchen staple. -- Natasha Lipman, Journalist and host of The Rest Room podcastCooking is one of the foundations of independent living. This charming, inviting book is designed to make this basic life-skill accessible to everyone. It's not just a collection of tantalizing recipes, it's a celebration of autistic community. -- Steve Silberman, author, NeuroTribes: The Legacy of Autism and the Future of NeurodiversityA delightful guide full of important information for neurodivergent foodies - we've needed this for years! -- Chloe Johnson, Journalist and editor at Disability Review Magazine

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Book SynopsisFuture-proof your life through your forties, fifties and beyond with these delicious, fuss-free recipes that restore, rejuvenate and revive, revised and updated for 2025.

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Book Synopsis"If you want inspiration and to be offered an insight as to how to coax flavour into food, and an understanding of what cooking can be, and how to achieve this, then you are certain to greet this book with as much grateful glee as I do." Nigella Lawsonmake a fire. fake a fire. roast your oysters. dance for pipis. slow it down. raise a toast. take lunch. grill a salad. bake a crab. step outside. burn your pav. pass the salt. eat with your hands. chew on the bone.Ester is an invitation to play with your food and enjoy the adventure. It's born of an eponymous restaurant in inner Sydney, but it's proudly not a restaurant book. Think of it more as the foundations for some new ideas in your kitchen and at your table; written to be used, shared, read aloud, perhaps burnt.Mat Lindsay's cooking resists easy labels. Certainly it's a distinct kind of full-flavoured Australian food: generous, mindfully chosen seafood; darkly caramelised wood-fired bread; vegetables cooked to just the right level of doneness; meat that's been treated with respect and, often, time; and the odd burnt pavlova, a true signature. Ester the restaurant is all about its wood-fired oven and the magic it imparts, but the fundamentals don't change at home, and everything in this book can be made delicious wherever you live.The ethos of Mat's acclaimed and widely beloved Chippendale restaurant has always been to offer guests a no-rules good time and the intention within these pages is just the same. Whether it prompts you to rethink the possibilities of toast, roast your fruit, try the classic cauliflower, or embrace Sunday lunch, the Ester playbook presents many ideas to cook and live by.Trade Review"Never question anything Mat Lindsay does. Ever. He's a true genius, although the word is used so often it's become meaningless. But his particular mixture of sensibility, talent and devotional concentration is rare." - Nigella Lawson"Wow, what a book! Mat is a thoughtful, talented, humble chef and Ester is his laser-like thinking on food that just says, 'eat me'." - Neil Perry, Margaret, Sydney"Mat is a trailblazer, no question. Ester, with its open kitchen and grounding, earthy, nurturing wood fire, perfectly reflects his humility, warmth and originality." - Kylie Kwong, Lucky Kwong, Sydney"An insight into the much-loved restaurant Ester - an inspiration to chefs far and wide. Mat's unique ability to distill and coax flavour is presented beautifully and simply for anyone who loves to cook." - Andrew McConnell, Trader House restaurants, Melbourne"Mat has an uncanny ability to strike directly at the heart of what makes food so special. A seemingly simple approach that can only be obtained through the obsession with our craft and decades of dedication. A master of flavour and fire. Ester has always been the type of place that you just don't want to leave, and I'm so glad that I can take a bit of it home with this beautiful book." - Ren Redzepi, Noma, Copenhagen"Mat's a genius - Ester is the dream restaurant I wished I'd opened. This book is stunning, clever, approachable and smartly written. He's pulled that rare trick of creating a book based on a restaurant that's actually accessible to everyone and will inspire people to cook. He explains what the building blocks of dishes are and how to build confidence. I've no doubt this book will become as iconic as Ester is." - James Lowe, Lyle's, LondonTable of ContentsIntroductionBread and doughA toastEat with your handsSalads and vegetablesBuilding blocksSeafoodMeat and birdsThe long Sunday lunchThe great outdoorsSweet and not so sweetBreakfastAcknowledgementsConversions guideIndex

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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 SynopsisJoin Mirabel and the Familia Madrigal in the kitchen with this official cookbook, featuring delicious authentic Colombian dishes inspired by Disney’s instant-classic film Encanto and an exclusive apron packaged in a deluxe gift box!Celebrate the cuisine of Colombia with more than 70 dishes from the enchanted world of Encanto! Filled with magically tasty mains, appetizers, and desserts inspired by La Casita, this family-friendly cookbook gift set includes a delicious roster of recipes that fans will love, including, of course, Magical Arepas, Ajiaco Colombiano Soup, and more! Included in this gift set is a high-quality Encanto-themed apron (sized for an adult). With this deluxe cookbook, you’ll have many reasons to bring the whole familia together to share an exceptional meal. Featuring full-color photography, comprehensive nutritional information, and helpful tips and tricks, Encanto: The Official Cookbook is the essential

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Book Synopsis"A joyful, delicious celebration of Greece's Yiayias and the wonderful food they quietly, skillfully cook. This book will transport you, warm your soul and make you a better cook. I love it." – Rosie BirkettYiayia: Time-perfected Recipes from Greece’s Grandmothers showcases regional Greek cookery and features sharing and feasting dishes, mainly vegetarian, from the kitchens of grandmothers across Greece. Think Stuffed Courgettes from Lesvos, ;a Cycladic Fourtalia, Corfiot spicy Bourdeto Stew, Ionian pasta dishes, Cretan Dakos salad, Watermelon Cake from Milos.Yiayia maps out the diverse dishes of Greece — far beyond the most commonly-known Moussaka, Greek Salad, and Tzatziki dip – through the fascinating recipes and stories of its Yiayiades. Follow Anastasia's journey through Greece as each yiayia welcomes you into their home – cook with them in their kitchen, learn their time-perfected techniques and read the memories that season this book. With stunning location photography and heartwarming interviews, you can discover the true food of Greece and the characterful grandmothers behind beaded curtains in white-washed homes.

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Book Synopsis'So many great ideas and a lot of brilliant egg 'accessorising'. I can’t think of anyone whose life wouldn’t be improved by having this book. It's a triumph!' – Diana Henry 'I love the recipes, writing, photography and ethos – flavour-packed, globally inspired egg dishes, on the table in minutes. This will be very well used in my kitchen and in yours too! An instant classic.' – Rukmini Iyer, author of The Roasting Tin seriesA compendium and celebration of eggs. Over 100 recipes and ideas that make eggs the star of the show. Whether you’re partial to fried, poached, boiled, baked, scrambled or set, in this definitive book you’ll find all the inspiration you need for breakfast, brunch and beyond. From everyday classics to reinventions of old favourites with surprising twists, Good Eggs is a collection of delicious and dependable dishes that will take your eggs

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Book Synopsis“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copTrade Review“Cooking shouldn’t just be about making a delicious dish — owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” -Joanna Gaines, author of The Magnolia Table"Back in 1988 my mother gave me my very first cookbook: her beloved copy of the Joy of Cooking. Joy became a foundational part of how I learned to cook.... This is the cookbook I will always cherish and hold dear to my heart. And now I’m excited to pass this wonderful new edition of Joy to my son." -Edouardo Jordan, James Beard Award-winning chef"Hot stuff: new Joy of Cooking coming out in November." -Associated Press"John Becker and Megan Scott have done the impossible: They’ve remained true to Joy’s core while updating it to reflect today’s palate. This beloved culinary classic has been modernized without sacrificing the heart and soul of America’s go-to cookbook." -Grace Young, author of The Breath of a Wok and Stir-frying to the Sky's Edge“I’ve always kept Joy of Cooking on my cookbook shelf. My grandmother’s edition was passed to my mother and then down to me and it never failed me…If you understand the basics of what one ingredient does to another, you can tackle a recipe with confidence. That information has always been at the core of Joy of Cooking. Not to mention some pretty fabulous recipes…You will find wonderful detail ...in this edition!” -Kyle MacLachlan, award-winning actor and vintner“Through its many editions, Joy of Cooking has long been an essential guide to the eclectic and always evolving American kitchen. With this latest update and its embrace of more than a decade's worth of newly arrived ingredients, dishes, tools, and understanding, Joy remains an unsurpassed resource for beginners and experienced cooks alike.” -Harold McGee, author of On Food & Cooking: The Science & Lore of the Kitchen“Joy of Cooking isn’t a book, but a rite of passage, part of the living legacy of home cooks in America. ... It’s hard to imagine a better crash course for beginners, or a more comprehensive resource for experienced cooks.” -Stella Parks, author of Bravetart: Iconic American Desserts"Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” -Samin Nosrat, author of Salt Fat Acid Heat"Joy of Cooking is a mainstay in kitchens throughout America...accessible and comprehensive. The 2019 updated edition is the latest in Joy's long history of working to reflect the current home cook." -Food & Wine"Every kitchen should have running water, a stove, and a copy of Joy." -Saveur“This new edition of the Joy of Cooking is a masterwork. It’s also an affectionate nod to the spirit of Joy’s mother, Irma Rombauer. Her legacy of encouraging and empowering cooks lives on in this respectful and exciting new edition. It will delight you and will become your go-to resource.” - Robin Mather, Chicago Tribune"This new edition is a virtual necessity in any kitchen...and an astonishing value at its list price.” -Booklist, starred review“Impressive, timely… Becker and Scott have improved upon a classic without bending it so sharply that it will feel dated in a decade—quite an achievement indeed.” -Publisher's Weekly, starred review"Joy of Cooking has been in print since the Great Depression, but...it’s definitely no longer your grandmother’s cookbook. Consider it a must-have for every budding home cook." -Eater

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Book SynopsisONE OF THE BEST COOKBOOKS OF THE YEAR: The Guardian, Vice, Food & Wine, Bon Appetit, Robb Report 'A sophisticated, flavorful introduction to Korean cooking.' – Saveur 'Stunning and comprehensive.' – Vogue 350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.Trade ReviewAs featured in The Evening Standard Bon Appetit’s Best Cookbooks of Fall 2023 'Stunning and comprehensive.’ – Vogue 'This hefty collection of classic Korean recipes is sure to help you step up your hotpot, dumpling, and noodle game.’ – Food & Wine 'The Korean Cookbook isn’t just a great resource for Korean home cooking but a well-researched chronicle of how it has adapted, changed, and grown—a tome that any curious eater or anthropologist will certainly want on their shelf.’ – Bon Appetit 'Everyone from Maangchi lifers to people who have never cooked Korean food before will find a great entry point and plenty to love and explore.’ – VICE‘Tells an ever-evolving story of the Korean way of eating.’ – National Post 'Offers a sophisticated, flavorful introduction to Korean cooking.’ – Saveur 'For the foodie in your life.’ – T: The New York Times Style Magazine Australia 'A leading light of the New Korean Cuisine movement, Junghyun (JP) Park has co-authored The Korean Cookbook’ – Fine Dining Lovers 'For anyone looking to master Korean cooking or go deep on Korean food, there’s no more comprehensive read than this.’ – Robb Report 'I’ve been waiting for a cookbook like this one for a really long time—a comprehensive Korean cookbook that leaves no stone unturned.' – Mark Bittman on The Bittman Project Podcast 'The Korean Cookbook by Junghyun Park and Jungyoon Choi is nothing short of miraculous. A paradigm-shifting achievement comparable to Larousse Gastronomique, this extraordinary labor of love is an essential guide to all who want to not just cook well but to imagine a new culinary aesthetic through understanding what is true about a nation’s culinary history.’ – Min Jin Lee, author of Free Food for Millionaires and Pachinko, a National Book Award Finalist 'The Korean Cookbook pays homage to the true essence of hansik. Written by masters of their craft, this book shares with the world the depth of this art and technique. It is an essential tool for anyone who wants to understand Korean cuisine.’ – Eric Ripert, Wall Street Journal 'The new definitive culinary reference for chefs and home cooks who are interested in Korean culinary culture.’ – Foreword Reviews'Diving deep into the heart of Korean cuisine.’ – Tasting Table

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Book SynopsisÉcole Ferrandi cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi offers courses of all levels to students from France and abroad, including masterclasses taught by celebrated Michelin-starred chefs. Rina Nurra is a culinary photographer whose work has been published in several books and magazines.

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Book Synopsis A healthy eating guide devoted to making life easier for yourself today, and your future self tomorrow. What can you do today that makes life infinitely easier tomorrow? What small changes can you make to feel completely different? How can you create a healthy, genuinely delicious meal in minutes? The recipes are designed for real life - what we all actually need day in, day out. There's no denying the challenge or the pressure to continuously look after your wellbeing, carve out time to exercise, manage your stress, cook healthy meals, get enough sleep and make time for your friends, all while juggling life's other many demands! Ella Mills struggles with it too and wants to make it easier for all of us. With her new book she shows us how to make healthy living easier with her vibrant, colorful, speedy recipes designed to uplift, empower, and inspire you. Ella wants to make eating well every day a joy and gives you the tools you need to unlock a healthier life in

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Book SynopsisExplore the culinary delights from across the Pokémon universe in this official cookbook.Featuring favourite flavours from every region, dive into dishes that celebrate the world of Pokémon and fuel up for your next battle!With over 45 recipes including quick snacks you can enjoy before a battle, to epic meals fit for a post-tournament celebration.For fans of all ages this official cookbook is the perfect addition to any Pokémon Trainer''s kitchen.

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