Food & Drink Books

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Book SynopsisThe brand-new edition of the unrivalled Hugh Johnson's Pocket Wine Book, the world's bestselling annual wine guide.

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Book SynopsisThis 44th edition of the authoritative South African wine guide features Five Star wines out of over 8,000 wines reviewed. Platter's features descriptions of over 900 producers across the vibrant wine regions of South Africa.Table of Contents4. A Warm Welcome from Diners Club 5. Some Trends in South African Wine, 7. Editors Note, 9. Our Method and the Accolades we Award, 10. Honour Roll, 11. Wineries of the Year, 12. Wines of the Year 13. Five Stars, 16. Highly Recommended, 19. Hidden Gems, 20. Buy Now/Drink Later, 21. Tasters for this Edition, 24. How to use this Guide, 27. A-Z of South African Producer's, 603. This Years Ratings Summarised, 634. The Industry, 657. Styles and Vintages, 663. Words and Phrases, 668. Touring Wine Country.682. Wine land Maps.

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Book SynopsisSami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990's.Sami moved to London in 1997 and worked at Baker & Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. At Ottolenghi, Sami and Yotam created a concept that has proven a huge success from day one, serving trademark savoury food and pastries, providing catering and running two busy restaurants in central London. Over the years, Sami was in charge of food creativity and nurturing younger chefs around the company.Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook. Sami's third cookbook Falastin is co-authored with Tara Wigley and was the winner of the Fortnum & Mason Cookery Book of the Year 2021.

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Book SynopsisOnce I hand them off to you, these recipes are no longer mine. They're yours, to do with as you please. And maybe, in the act of receiving, a little thread of connection will be woven between me and each of you.How can a recipe express the joy of sharing a meal in person? This is the feeling that Samin Nosrat sets out to capture in Good Things, offering more than 125 recipes for the things she most loves to cook.You'll find go-to recipes for ricotta custard pancakes, chicken braised with apricots and harissa, a crunchy Calabrian chili crisp, super-chewy sky-high focaccia and a decades-in-the-making, childhood-evoking yellow cake. Samin also shares tips and techniques, from how to buy olive oil (check the harvest date) to when to splurge on the best ingredients (salad dressing) to the one acceptable substitute for Parmigiano Reggiano (Grana Padano, if you must).Good Things captures, with Samin's trademark blend of warmth and precision, the essence of what makes cooking such an important source of comfort and delight, and invites you to join her at the table.

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Book SynopsisHot Dinners Best Cookbooks of 2022The Times Best Food Books of 2022"I love this book, full of joyfully simple, scrumptious, honest cooking – Theo has created the most delicious dishes. You won’t be able to resist." – Jamie Oliver"Theo Randall’s Italian food is some of the best I’ve ever eaten." – Diana Henry’s Autumn 2022 Best Cookbooks, The TelegraphElevate your cooking and eating the easy way with The Italian Pantry.World-renowned chef Theo Randall shares his 10 pantry staples and reveals his favourite ways to cook with them through 100 fabulous recipes covering Tomatoes, Porcini Mushrooms, Parmesan, Lemons, Leafy Greens, Ricotta, Polenta, Pine nuts, Honey and Breadcrumbs. From simple pasta dishes and more extravagant dinners for when you have people over, to delectable desserts and classic Italian cakes, you’ll delight in Theo’s take on the very best of Italian home cooking. Packed with flavour and stunning photography, this is an essential cookbook and a modern take on the best of Italian ingredients. Trade ReviewThis book... shines as bright as the Mediterranean sun. Taking ten simple ingredients such as breadcrumbs, tomatoes, polenta, parmesan and honey, [Theo] crafts 100 recipes that leave me just a tiny bit jealous at how the Italians seem to get everything about good food so right. * Tony Turnbull, The Times *Theo Randall’s writing is entertaining, comprehensive and beautifully presented. The Italian Pantry also gets my nomination for cover design of the decade. * Tim Hayward, Financial Times *

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Book Synopsis100 spell-binding, crowd-pleasing cocktails.Work some magic at home with these original cocktail recipes from everyone's favourite experimental bar, The Alchemist. Elevate your mixology skills and bring some creativity to your bar cart with unique and show-stopping tipple time recipes, from their iconic Caramelised Rum Punch and Smokey Old Fashioned, to new takes on the cocktail classics. With chapters from Chemistry & Theatre, Twisted Classics and New Wave to Classics and Low & No Alcohol, The Alchemist Cocktail Book truly has something for everyone, from mixing novices to experienced bartenders. Bring some dramatic flair to your cocktail hour, with recipes including:Lavender DaiquiriPalomaRhubarb and Custard SourBananagroniMaple ManhattanCola Bottle LibreGrapefruit and Apricot Martini

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Book SynopsisIn Plants Taste Better, Chef Richard Buckley shows readers how to cook restaurant-quality vegan dishes at home, using exciting flavours and textures.

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Book SynopsisTRANSFORM YOUR AIR FRYER COOKING WITH JAMIE OLIVER''S EASY, VERSATILE, AND DELICIOUS RECIPES Air fryers save you time and money. Now discover just how delicious air frying can really be, with Jamie . . .--Whether you're new to air frying or an expert, Jamie Oliver's here to help you take your gadget to the next level enter Easy Air Fryer.The result of months of experimentation, this is the first book to show you just how delicious and versatile air frying can be. Whether prepping ahead or cooking to order, Jamie will have you making meals people won't believe were created in the air fryer.Enjoy big, bold & delicious food, including: Sticky Aubergine Noodles Teriyaki Pork Ribs Chilli Con Carne Meatballs Roast Carrot and Goat's Cheese Salad Smoked Haddock Pakoras Kerala Roast Chicken & Curry Sauce Pear & Blackberry Crumble Mint Choc Chip Whoopie Pies And moreChapters include Quick Fixes, New Classics, Big Up the Veg, Super Salads, A Little Bit Fancy, Cute Canapes, Get Your Bake On and Proper Puds.Full of hacks, inspiration and new ideas, Jamie's Easy Air Fryer will have you cooking easy, tasty, nutritious food time and again.-- PRAISE FOR JAMIE OLIVEREasy, achievable and delicious; Oliver has created another fail-safe cookbook for families and those of us who are stretched for time' Daily TelegraphJamie has a way of inspiring us with new takes on old classics. There wasn''t a recipe we didn''t want to make' Independent''There is only one Jamie Oliver. Great to watch. Great to cook'' Delia Smith

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Book SynopsisMake a recipe a few times and it becomes habit. Make it enough and it becomes home.In his much-anticipated new book, Yotam Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home.Roast chicken and other traybakes sit alongside vibrant curries and stews. A bowl of pasta becomes Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a plate of mash is transformed into Garlicky Aligot Potato with Leeks & Thyme.Weaving memories of childhood and travel with over 100 irresistible recipes, Ottolenghi COMFORT is a celebration of food and home of the connections we make as we cook, and pass on from generation to generation.This is comfort food, Ottolenghi style.-Number One Sunday Times bestseller September 2024

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Book SynopsisFeast on delicacies unique to the Earth Kingdom, Water Tribe, Air Nomads, and the Fire Nation with the Avatar: The Last Airbender: The Official Cookbook.From the shores of Kyoshi Island to the crowded streets of Ba Sing Se, this official cookbook collects signature dishes from all four nations, like vegetarian plates of the Air Nomads, fiery entrees from the Fire Nation, seafood from the North and South Poles, and delectable cuisine from the Earth Kingdom. Featuring enticing color photography, step-by-step instructions, and tips for adapting dishes to specific diets, this book includes sixty authentic food and beverage recipes inspired by the beloved series. Enjoy this diverse compendium of delicacies from the world of Avatar: The Last Airbender.

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Book SynopsisNick DiGiovanni is a chef, food content creator, and world record holder for numerous food-related feats. After becoming the youngest-ever finalist on MasterChef, Nick rapidly garnered a loyal, eager-to-learn audience for his award-winning video content. Nick cooks almost daily, drawing inspiration from the many chefs he's worked with as well as his diverse extended family. His goal in life is to make the world a happier, better-fed place through food. Nick and his dog, Pepper, reside in Boston, Massachusetts surrounded by family and friends.Trade Review"DiGiovanni’s clear passion for food will inspire home cooks of all levels to embark on their own culinary adventures."—Publishers Weekly

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Book SynopsisSet on one of the oldest estates in Sicily is Case Vecchie and the Anna Tasca Lanza Center for Sicilian Food and Culture. In this book, Fabrizia (Anna's daughter) celebrates the flavors of Sicily, as well as the harmony between land and food.Trade Review“...gorgeously photographed and a pleasure to read.”--Library Journal

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Book Synopsis'A cure and a tonic...a wonderfully gritty book, full of recipes I'd happily bring to the table.' Gill Meller, author of Outside '[A] worthy and inspirational homage to the most essential ingredient in our pantry.' Tom Hunt, author of Eating for Pleasure, People & Planet ‘[The] recipe book that will make all your other recipe books taste better.’ The Telegraph 'A paean to the transformative effects of natural salts.' The Observer A precious and ancient resource used for thousands of years around the world, salt is the essential ingredient that transforms all cooking, elevating flavours from good to great, and from great to unforgettable. In his stunning new cookbook, chef and TV presenter James Strawbridge shares his passion for this artisan ingredient, from the distinctive tasting notes and profiles of different salts found around the world to useful techniques – such as brining, curing, charring and preserving – that bring out a world of hidden flavours. Salt and the Art of Seasoning will show you how to choose the right type of salt for the right dish, how to add it at the perfect moment and how to judge the amount to use. Inside, you’ll find: The Science of Taste A Salt Sommelier’s Guide What ‘season to taste’ actually means James’s ‘Salt Craft’ – from salt blocks to salt baking and smoking salt With nearly 100 recipes, including: 8 essential flavoured salts from black garlic to red wine Salted Cornish sardines Cured egg carbonara Smoked salted butter Wild garlic focaccia Vegan Buffalo Cauliflower Wings Salt-baked Wild Bass Minted pea risotto with smoked sea salt Salt Chocolate Truffles with Gorse Sea G&T with Seaweed Salt and more! Salt and the Art of Seasoning is destined to become a kitchen essential – just like the humble ingredient it champions. Trade Review‘A cure and a tonic – Salt and the Art of Seasoning is a wonderfully gritty book, full of recipes I’d happily bring to the table.’ Gill Meller, author of Outside '[The] recipe book that will make all your other recipe books taste better.' The Telegraph‘Concise and crisp, Salt and the Art of Seasoning’s well-written pages are likely useful, be it for a reason, a season or a lifetime. You’ll return to it like a horse to a salt lick!’ Valentine Warner, cook, broadcaster and author of The Consolation of Food‘James has taken on writing a book about the most singularly important ingredient in the kitchen. Salt gives life. Our bodies cannot perform without salt, but that’s not what I mean. I am always asked by friends and customers why my food tastes so much better than theirs. I give two answers. The first: “I have been a chef for 30 years so I’m not surprised!” The second is merely one word, “salt”. Salt gives life to ingredients like no other spice. When you cook with enough salt it brings out the natural flavour so that there is no need to season it afterwards. Cooking without salt would be cooking without soul!’ Mark Sargeant, chef patron of The Brasserie MS and author of My Kind of Cooking‘This is an inspiring, informative and imaginative study of the most essential of seasonings in which James writes with passion and enthusiasm about this sometimes unfairly vilified ingredient in all its glory. He demonstrates salt's versatility, importance and beauty in a book brimming with recipes and projects that I can’t wait to try.’ George Egg, comedian and cook‘There’s so much more to salt than… salt. James Strawbridge delves into the myriad types, tastes, uses and history of salt – a seasoning that has the power to transform the flavour of even the humblest ingredient.’ Karen Barnes, Editorial Director of delicious‘This book is a feast for the eyes as well as the taste buds. Stunning photography, mouth-wateringly delicious recipes, peppered throughout with fascinating insights and information about the world of salt, written in a wonderfully readable and imaginative style. Never again will salt be an afterthought in our household.’ Brigit Strawbridge Howard, author of Dancing with Bees‘I’m loving Salt and the Art of Seasoning and James’s in-depth knowledge of this amazing ingredient. As a chef, salt is a massive part of my cooking, so this is a book that sits firmly on my shelf. Get yourself a salt block and try the scallop ceviche. Salt is extraordinary and so is this book.’ Andrew Tuck, chef at St Kew Inn‘I have always known how creative and artistic James is but Salt and the Art of Seasoning shows his technical side and understanding of the science of seasoning, and salt. Who thought I would enjoy understanding lacto-fermentation – I never stopped to think about how sauerkraut was made during my many years living in Germany. You simply have to do the tomato test and explore the concept of merroir, then your eyes will be truly opened. I’m not saying that I will be trying to perfect the two-finger grind but my cupboard suddenly contains a diversity of salt hitherto unknown, and I have a greater understanding of why salt deserves its place in our history, from a means of payment to being the go-to condiment.’ Dick Strawbridge, author and presenter of Channel 4’s Escape to the Chateau‘Salt and the Art of Seasoning is a worthy and inspirational homage to the most essential ingredient in our pantry. James teaches us how salt is the ultimate way to harness flavour, transform textures, ferment, preserve and improve our cooking.’ Eco-Chef Tom Hunt, author of Eating for Pleasure, People & Planet‘I’m obsessed with salts; I collect them, write about them, cook with them, and even grow them. Just when I thought I knew all that I could about salt, Chef Strawbridge drops some delicious knowledge with Salt and the Art of Seasoning. Anyone who pickles, ferments, makes charcuterie, or enjoys other culinary techniques that are salt focused needs this book in their workspace.’ Jeremy Umansky, co-author of Koji Alchemy‘Knowing how and when to use different salts is one of the most important parts of cooking, but navigating the different types and when they should be used can be confusing. James has put together a great manual on how to use what’s probably the most important seasoning in the kitchen.’ Alan Bergo, author of The Forager Chef’s Book of Flora'A paean to the transformative effects of natural salts' The Observer

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Book SynopsisThe world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation-the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today-and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.New York Times BestsellerNamed one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and moreNamed one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more"An indispensable manual for home cooks and pro chefs." -WiredAt Noma-four times named the world's best restaurant-every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savoury miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavour profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And-perhaps even more important-it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.Trade Review"A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that] make ferments something cooks reach for as readily as salt." -The New York Times "An indispensable manual for home cooks and pro chefs." -Wired "[A] window into the magic . . . of what is arguably the most famous restaurant in the world." -Food Wine "The Noma Guide to Fermentation is the scientifically geekiest, the most modern and the most radical [of fermentation guides]. It's also one of the most illuminating. I'm someone who has all manner of Ball jars and mothers bubbling under her kitchen sink, but this book helped me to finally understand the processes involved. . . . Each recipe is accompanied by ideas for what to actually do with the stuff, bending the mind further to open new food pathways." -The New York Times Book Review "This book on fermentation is the master class." -Eater, The Best Cookbooks of Fall 2018 "Poised to become an essential tome in professional and home kitchens." -San Francisco Chronicle "The Noma Guide to Fermentation is really something special. . . . It's a great beginner's overview and it's also creative and artistic, and I really recommend checking it out." -The Splendid Table "Refreshingly accessible." -Grub Street, The Best New Fall Cookbooks "A stunningly detailed guide to fermentation, offering home cooks and curious eaters an unprecedented glimpse into the fascinating mechanics of the centuries-old technique, with recipes. The Noma Guide to Fermentation is a landmark work that makes the biochemical process newly accessible, and, dare we say it, fun." -FoodandWine.com "What the book makes clear is that [Redzepi's] secret isn't fermentation, it is the ways in which he's elevated it to a fine art. . . . Penned with the lightness, humor and journalistic acumen of a Michael Pollan tome." -Modern Farmer "Approachable recipes that home cooks can use to add nuance to their cooking." -Fine Cooking "A wildly practical and fascinating examination of one of the world's oldest methods of food preservation." -Publishers Weekly, starred review "An edible chemistry experiment. . . . Fascinating reading for armchair cooks - or a novel challenge for intrepid culinary adventurers." -Christian Science Monitor "Something for the true food nerd (and I mean that in the most complimentary way). . . . The recipes are fascinatingly inventive, and the processes behind those recipes are written in a style that makes a novice like me feel like he could give it a go." -FieldandStream.com "Without question, you need this book. Even if you already have a basic understanding about lacto-fermenting; fermenting kombucha, vinegar, and working with koji; and making your own vinegars, this volume is a treasure trove of inspiration. . . . Beyond the fermentations themselves, Redzepi and Zilber share clever ideas for using each ingredient, such as a blended fermented blueberry paste to smear on fresh corn [and] a coffee kombucha soaked into ladyfingers for tiramisu. . . . Indispensable." -Plate, The Best Fall 2018 Cookbooks "A new way to create the building blocks of great dishes that will really set your cooking apart." -Robb Report, The 6 Cookbooks You'll Want to Add to Your Shelf This Fall "[Redzepi's] influence on the food world is unparalleled. . . . Once dubbed the 'Locavore Hero' for popularizing the local food movement and foraged foods, Redzepi now believes that the future of Noma as well as the food industry is clearly fermented. . . .The Noma Guide to Fermentation aims to promote the creative new flavor profiles yielded by fermentation as well as propel the idea that fermentation can actually make cooking easier. . . . [It's] the home cook's new favorite food hack." -Forbes.com "Perfect for every experience level of readers interested in fermentation." -Mother Earth News "In the detailed, intelligent Noma Guide to Fermentation . . . accessibility is the goal. . . . What's astounding about this book, coming from Noma, is that the recipe for lacto fermented blueberries is simple, easy, well laid out, presented with options (like many of the recipes here) based on your preferences or available equipment. Most recipes are followed by suggestions that seem delicious, and again, astoundingly sane." -The Daily Beast "If you're eager to dive into the wonderful, funky world of fermented food (and you should be, as the effects on your health and taste buds will be nothing short of extraordinary), this book will be your new go-to guide." -Mind Body Green, The 10 Best Healthy Cookbooks for Fall "Can be achieved at home. Honest. . . . A massive amount of thought has been put into the writing and the layout of this book and it is clear that a lot of heart has gone into it, too. To be privy to such an extensive and in-depth knowledge of fermentation from these two is an incredible benefit." -New York Journal of Books "Techniques for achieving the tangy, deeply savory, overall extraordinary flavor that fermentation can bring to a dish." -Epicurious "Highly original. . . . Throw yourself into it and the rewards are many. The book comes alive when it lists ways to serve and share the end results-black garlic, for instance, can be slathered on crusty grilled sourdough bread, tossed with pastas and pesto, or turned into a black onion soup. . . . All-embracing, nerdy, driven, cultish and compelling." -Australian Financial Review "[Reveals] the foodie secret of the world's top chef. . . . Promises to be the canonical western work on microbial terroir." -The Times (London) "An indispensable glimpse into how the four-time world's best restaurant approaches fermented foods, all adapted for the home kitchen. . . . Once you've made your first ferment, you'll understand first-hand how intuitive the methods are and how applicable they are to limitless raw ingredients." -National Post (Canada) "With The Noma Guide to Fermentation, Rene and his team have written the definitive guide to creating fermented foods. We're all smarter for the years of research that went into this book, and I'm thrilled that home cooks and professionals alike have access to this information." -David Chang, chef/founder of Momofuku "Rene Redzepi and the Noma team bring extraordinary creativity to the ancient and universal practice of fermentation. Accessible enough for novices, The Noma Guide to Fermentation is sure to elevate the practices of those of us already enchanted with the vast realm of fermentation." -Sandor Katz, award-winning author of The Art of Fermentation "After reading The Noma Guide to Fermentation, I want to lacto-ferment every single thing in sight! A whole new world of ideas has been opened. As ever, Rene and his Noma team generously share their knowledge of their initial fermentation 'accidents' and how the alchemy of mold, yeast, and bacteria can completely transform one's cooking." -Kylie Kwong, chef and co-owner of Billy Kwong "The Noma Guide to Fermentation gathers detailed recipes for the restaurant's most successful discoveries, documents the current state of the craft they've helped advance, and offers a superb introduction for chefs and home cooks alike to the practicalities and pleasures of cooking with microbes." -Harold McGee, award-winning author of On Food and Cooking "The science lab at Noma is the perfect culinary incubator to take on an in-depth study of fermentation. I am thrilled that Redzepi and Zilber have given us access to their diligent research as they offer us the recipes for their most successful, and delicious, results!" -Alice Waters, author of The Art of Simple Food

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Book SynopsisWinner of the André Simon Drink Book of the YearShortlisted for the Louis Roederer Wine Book of the Year 2020"One book deserves a place on every wine drinker's shelf, and that is The World Atlas of Wine" - Victoria Moore in the Telegraph"magisterial" - Fiona Beckett, Guardian "a key reference material for any sommelier, wine professional or any amateur serious about their passion" - Imbibe "The most useful single volume on wine ever published... If I owned only one wine book, it would be this one." - Andrew Jefford, Decanter Few wine books can be called classic, but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine. To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today's wine-growers and drinkers. With beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without."The World Atlas of Wine is the single most important reference book on the shelf of any wine student." - Eric Asimov, New York Times'Simply superb work... buy it if you like wine at all.' - Victoria Moore, Telegraph "Like a good bottle of wine, you'll find yourself going back to it again and again... Perfect for anyone who has a thirst for greater wine knowledge." - Edward Deitch, NBC/today.com"The World Atlas of Wine belongs on your shelf... The essential rootstock of any true wine lover's library. A multi-layered snapshot of wine and how it has evolved." - Dave McIntyre, Washington Post

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Book SynopsisDame Mary Berry is the nation's favourite baker and author of over 70 books, including the bestselling Mary Berry Cooks, Mary Berry's Absolute Favourites, Mary Berry At Home and Mary Berry's Baking Bible. She was the much-loved judge on the BBC's The Great British Bake Off and has been teaching the nation to cook for over four decades. Cordon Bleu trained in Paris, Mary began her career as a magazine cookery editor before publishing her first cookery book in 1966. Mary is also an AGA expert and taught AGA masterclasses for many years from her home with Lucy Young.In 2009 Mary was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE in the Queen's Birthday Honours list.

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Book Synopsis‘Life-changing' DAVINA McCALL'A must-read' DR RUPY AUJLA'Fascinating' NIGELLA LAWSON**AS SEEN ON THE ONE SHOW**Empowering and practical, Food for Life is nothing less than a new approach to how to eat - for our health and the health of the planet.Food is our greatest ally for good health, but the question of what to eat in the age of ultra-processed food has never seemed so complicated.Drawing on cutting-edge research and personal insights, Professor Tim Spector offers clear answers in this definitive, easy-to-follow guide to the new science of eating well.‘No fads, no nonsense, just practical, science-based advice on how to eat well’ Daily Mail, Books of the Year'A rigorously academic book that welcomes the layperson with open arms' The Times** A THE TIMES and SUNDAY TIMES BOOK OF THE YEAR**** WINNER OF THE FORTNUM & MASON SPECIAL AWARD **Go with your gut. Join the food revolution.**PRE-ORDER THE FOOD FOR LIFE COOKBOOK, COMING OCTOBER 2024, NOW**Trade ReviewTim Spector makes healthy eating exhilarating, empowering and achievable. -- Hugh Fearnley-WhittingstallA brilliant deep-dive into how food affects our wellbeing – and more importantly, what we can do about it. Enlightening and empowering -- Liz EarleSpector writes as a food lover... Every person's ideal diet is different, and should be based on sensible choices from a position of knowledge. Food for Life is a feast of that knowledge... A valuable reference book to keep on a kitchen shelf. * Guardian *The nutrition revolution is well underway and Tim Spector is one of the visionaries leading the way. His writing is illuminating and so incredibly timely. -- Yotam Ottolenghi - praise for SPOON-FED[A] weighty and detailed guide to modern living... [Spector] explains how to boost your microbiome and tailor your diet. * Sunday Times, *Books of the Year* *No fads, no nonsense, just practical, science-based advice on how to eat well. * Daily Mail, *Books of the Year* *Food for Life is a fascinating tour d'horizon, deftly drawing on recent research... Wellwritten [and] informative. * Literary Review *Tim Spector has been exploding the myths around food and health for years... Here he continues the demolition job in a rigorously academic book that welcomes the layperson with open arms. * The Times, *Books of the Year* *Tim's book is a revelation. With his years of experience and engaging writing, he navigates the fascinating and complicated relationship between food and health. A must-read for anyone seeking a respected and trustworthy guide through the murky world of nutrition -- Dr RupyA life-changing book -- Davina McCall

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Book SynopsisWith three little boys less than two years apart and a packed schedule as an online creator, Caroline Chambers often doesn't feel like cooking.

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Book SynopsisA grand tour of the science of cooking explored through popular dishes.Trade Review"López-Alt's application of scientific rigour to home cooking is actually a lot of fun. Any book that devotes 13 pages to achieving the perfect chip is all right by us." -- Best Food Books of 2015 - The Observer"It’s [The Food Lab] a must-read for home cooks, especially at this time of year, when culinary skills are tested to their limits... Buy this book for your favourite food nerd and you’ll get precious little conversation out of them on Christmas Day." -- The Telegraph"López-Alt shows that conventional methods do not always work well and explains how home cooks can achieve better results using new techniques. A bestseller in America." -- Katy McGuinness, Best Cookery Books 2015 - The Irish Sunday Times"... The Food Lab: Better Home Cooking Through Science is mind-bogglingly detailed and rewarding." -- Holly O'Neill, The 4th Annual OFM 50 - The Observer"The one book you must have, no matter what you’re planning to cook or where your skill level falls." -- Cree Lafavour - The New York Times Book Review"...you truly do get back what you put in. As such, it [The Food Lab] won’t inspire those who have no current interest in cuisine, but for everyone else, it is the only book you need to become a seriously good cook." -- Chemistry World"He’s [J. Kenji López-Alt] got science on his side (and a degree from MIT) and has spent countless man-hours thinking about and reverse-engineering what, exactly, makes delicious food work. (We highly recommend picking up his 1,000 page, James Beard award-winning cookbook The Food Lab: Better Home Cooking Through Science.)" -- GQ Online"It's this commitment to scientific method that takes the recipes in The Food Lab to another level in the pursuit of cooking perfection." -- BBC Focus

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Book SynopsisFollowing the No.1 bestselling Fast Diet, this fabulous cook book offers 180 carefully crafted, nutritious, low-calorie recipes to enable you to incorporate the 5:2 weight-loss system into your daily life.The recipes range from simple breakfasts to leisurely suppers, the recipes are all expertly balanced and calorie-counted by Spurs and Chelsea nutritionist Dr Sarah Schenker designed to fill you up and stave off hunger. There are also detailed menu plans and plenty of encouraging tips, including kitchen-cupboard essentials, the latest nutritional advice and a whole section of speedy meals for busy days.This book offers a groundbreaking companion guide to the Fast Diet. You will never have to worry about planning your fast days again.Trade ReviewThe biggest diet revolution since the Atkins. * Daily Mail *A health revolution. * New York Times *The Fast Diet is ideal for those of us who can just about manage to be good but lack the long distance rigour of saints. * Daily Telegraph *

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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 SynopsisSmall-plate dining is a Mediterranean tradition that’s become popular throughout the world. Mediterranean Small Plates includes recipes and presentation ideas for appetizers, antipasto, and charcuterie to share with friends and family.

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