Food & Drink Books

Book SynopsisThe Seriously Good Student Cookbook covers every recipe you'll ever need when jumping into student life. 80 simple but delicious recipes are broken down into chapters covering toast, eggs, sandwiches, pancakes, pasta, potatoes, rice and kebabs. With a photo for every recipe and clear instructions, you'll be able to create food that you actually want to eat. Fancy a full English on toast or breakfast-stuffed croissants after a heavy night? Need something comforting for dinner like the ultimate carbonara or a colcannon-topped baked potato? Perhaps you want something easy but filling to see you through all those hours at the library, like a best-ever turkey club sandwich or a Mexican black rice bowl. Or maybe you have friends coming over and want to show off your cooking skills with spicy salami pizza sliders or pepper and chorizo skewers. Whenever you need something SERIOUSLY GOOD to eat, this book will make sure you never go hungry. From fresher's week to graduation, this is the only cookbook you'll ever need.

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Book SynopsisImpress and excite family and friends with 50 bold ideas for beautifully presented sharers from MasterChef UK’s Theo Michaels, including cheese, charcuterie and beyond. In this exciting follow up to SHARE, Theo Michaels’ new book provides everything you could possibly need to delight a crowd with beautiful boards and platters. Designed for effortless entertaining, this book contains the perfect combination of how-to instructions, shopping lists and recipes to create sharers for unforgettable snacks, meals and social events. The cheese board is often the most anticipated delight of any festivity, and here the concept is taken to the next level, with recipes to suit all tastes and occasions. These beautiful boards are both aesthetically pleasing and easy to put together; picture an ‘Indian Thali Board’, with chutneys, curries and sundries on a banana leaf, or ‘Summer Garden’ treats of crudités, dips and edible flowers brightening up an outdoor get-together. Casually entertain in style with recipes from Movie Night Boards to Bagel Boards, plus classic boards for cheeses and ‘Wine Bites’. Chapters include Brunch Boards, Everyday Sharers, ‘Big Night In’ Boards, Globetrotting Boards, Seasonal Celebrations and Sweet Treats Boards. Whimsical, tasty and visually enticing, these stunning centrepieces will ensure that you are the life of any party!

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Book SynopsisEnter Jane Austen''s world through the kitchens and dining rooms of her characters, and her own family.It''s a great idea - a book that you can read as well as cook from, and one that, uniquely, sends you straight back to the novels themselves—Telegraph Online In this charming bit of historical reconstruction, Pen Vogler takes authentic recipes from Austen''s time and updates them for today. You''ll find everything you need to recreate Netherfield Ball in your front room.—Kathryn Hughes, The best books on food, The Guardian Food is an important theme in Austen''s novels, used as a commodity for showing off, as a way of showing kindliness among neighbours, as part of the dynamics of family life, and for comic effect. Dinner with Mr Darcy takes authentic recipes from the period, inspired by the food that features in Austen''s novels and letters, and adapts them for contemporary cooks. The text is interwoven throughout

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Book SynopsisA stunning collection of the very best French recipes from the foremost authority on home-cooking in France

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Book Synopsis***Winner of The Fortnum & Mason Cookery Book of the Year Award 2017'This is everything I want from a cookbook: inspiration, intelligent company, great good-mood food, and beautiful writing.'Nigella Lawson'No one writes about food so beautifully with recipes which are, as the title says, simple to prepare yet always enticing. A treasure both to give and receive.' Julia Leonard, London Evening Standard'Her latest book, Simple, is destined to become a classic.'Daily Telegraph'Diana Henry's latest release is packed with tasty recipes we want to make again and again'.Jamie Magazine'I have always been a fan of this author for her good basics and sensible recipes that taste delicious. She writes well and gets the gastric juices going'.Irish Examiner'It's the next best thing to going to a favourite friend's for dinner and knowing that the food will be delicious, you're going to love and be nourished by everything, there won't be a weird fancy table placement and there is no risk that you'll ever run out of wine. Reading her recipes is almost as satisfying as making and eating them.' Daisy Buchanan, The Pool'A book to adore'Tom Parker Bowles, Mail on Sunday'Simple is her 10th book, and one of her very best; beautifully written and endlessly inventive, it would make a great gift for anyone interested in good food with minimal effort (i.e. just about anyone).'Felicity Cloake, The Guardian'Another outstanding collection of recipes for getting lunch or dinner on the table "quickly and easily, but with pizzazz". It's also a fascinating look at how eating habits have changed over the past decade"Sunday TimesAs featured in Glamour's 'best cookbooks ever written, to help inspire your daily cooking at home'No-one is better than Diana Henry at turning the everyday into something special. Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavour.Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge - or be able to pick up on the way home from work - and provides recipes that will become your friends for life.Trade ReviewEverything Diana Henry cooks I want to eat - Yotam Ottolenghi

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Book SynopsisA classic cook book first published in 1908 by Claire de Pratz, feminist and novelist.

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Book SynopsisCDMX is the follow-up cookbook to Comida Mexicana by Rosa Cienfuegos. It is a celebration of the food of Mexico City, the dishes that Rosa grew up eating and now recreates in her two Sydney restaurants: Tamaleria and . It is the food that ‘chilangos’ (residents of Mexico City) enjoy at home and on the streets, in markets and cafes and bars. Authentic and often unique to Ciudad de México, as the locals call it, CDMX’s colourful recipes reflect the vibrancy, history and modern urban life of Mexico’s liveliest city. Filled with stunning food photography and on-the-scene shots of Mexico City, this is a cookbook for those who crave authenticity and who strive to accurately recreate their favorite food memories. For anyone planning a trip to Mexico, CDMX also features a small travel guide recommending the best bars, restaurants, street eats and markets to be found in this sprawling modern metropolis.

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Book SynopsisIt's well known that Claude Monet was a gourmand as well as an artistic genius. His culinary journals are filled with detailed recipes and notes about what he ate and with whom he shared his meals. Now, sixty of those recipes are gathered in this elegantly produced book brimming with the colors and flavors of Giverny, France. Each chapter features recipes that were served in Monet's famed yellow dining room, eaten al fresco in the gardens at Giverny, or at several of the fine restaurants along the Seine in Normandy. Beautiful reproductions of Monet's art compliment the recipes, along with photographs of the artist enjoying these dishes with his family, friends, and fellow artists. The recipes themselves, selected for their rustic appeal and use of only the freshest ingredients, range from simple galettes and hearty casseroles to fine souffle s, seafood dishes, and delicious tarts, cakes, and other pastries. A fitting tribute to the painter and his legendary aesthetic, this cookbook is the next best thing to sitting at Monet's table.Trade Review"Read this cookbook, and next thing you know you'll be throwing a French garden party in your own backyard." -Edible Communities "This beautiful volume is illustrated with memorabilia, reproductions of the artist's work, and photographs by Francis Hammond that were styled by Garlone Bardel. Organized into four sections, the rustic recipes are inspired by Monet's culinary journals." --Vogue "Lushly-illustrated with the artist's artifacts, reproductions of his work, and photographs by Francis Hammond, the book includes 60 recipes based on descriptions in Monet's own cooking journals from his days in garden-rich Giverny. Readers can create modern takes on Monet's rustic fare." -ArtFixDaily "This beautiful book features Claude Monet's original recipes alongside stunning reproductions of his paintings, and moments from his life in Giverny. The recipes include a breadth of rustic and simple dishes, from comforting casseroles, sultry seafood dishes, and French tarts, pastries and cakes; an honour to Monet and his aesthetic, the Monet Cookbook is the next best thing to dining amongst him and company in his home." -Chefsouschef "If the title doesn't give it away, this food volume is a work of art in itself. Inspired by the impressionist masterpieces of Claude Monet and the dishes prepared in his Giverny, France, kitchen, this part coffee table book, part cookbook features 80 recipes as vibrant and full of life as the paintings that Monet used to paint." -Nylon

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Book SynopsisKICK OFF THE NEW YEAR WITH DELICIOUS, HEALTHY FOOD!Weight Watchers Ambassador Laura Meyer presents delicious, low-calorie recipes that make healthy eating enjoyable and satisfying, helping you maintain a healthy lifestyle without sacrificing flavour--It might sound too good to be true, but recipe creator Laura Meyer, a Weight Watchers Ambassador and Gold Member, discovered that the key to losing weight and maintaining a healthy lifestyle is eating food that you truly look forward to. By getting smart about ingredients and portions, and making just a few simple tweaks to her cooking, Laura found a way to eat fabulous low-calorie meals every day without feeling like she was missing out, while also feeding her growing family. Laura lost 52lbs and in this book she shares her secrets, revealing the best recipes that have helped her maintain her weight ever since. Get ready to enjoy:Cinnamon French Toast Creamy Chicken Satay SaladSweet Potato, Chickpea and Spinach Curry Burger in a BowlCrispy Chilli BeefBeer Can Chicken with Loaded Sweet Potato WedgesSalmon Teriyaki Stir-fryBiscoff and Banana PancakesChocolate-chip Banana BreadAccompanied with full nutritional breakdowns and designed to be compatible with any weight-loss programme you might be following, these delicious, flavour-focused recipes will help you hit your goal weight while still feeling satisfied. So if you want to make your home cooking healthier, but without sacrificing the good stuff, this is the book for you.

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Book SynopsisInspired by Nikos and Andreas' Greek culinary heritage and their love of fresh ingredients, OPSO restaurant opened in the heart of Marylebone in 2014 with a mission to elevate modern Greek food and introduce Londoners to fine Greek dining. With over 80 recipes, including all of OPSO's signature Greek dishes, seasonal specials and Greek kitchen favourites from their OPSO at Home menu, there are delicious Modern Greek recipes for every meal and occasion. Opening with the Greek Larder, celebrating small plates and Greece's famous sharing food culture and generous hospitality, there are chapters on Salads, Vegetable dishes, Meat Feasts, Seafood (raw, cured and to share), Barbecues including Souvlakia, Brunches, Breads, Pastries, Deserts and Sweet Treats. Including simple but delicious recipes for Spanakopita with lemon yoghurt dip, to Baby beetroot salad with Skordalia and blackberries to elevated restaurant favourites Lamb shank with mushrooms trahanas, their signature marinated and s

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Book SynopsisCulinary virtuoso and New York Times bestselling author Nadia Caterina Munno expands beyond pasta and into the art of traditional Italian cooking with this vibrant and accessible cookbook—featuring seasonal dishes, healthy entrees, and so much more.Go beyond the first course of pasta with this brand-new cookbook from The Pasta Queen herself. From aperitivi to awaken your appetite to desserts that end meals on a sweet note—and all the courses in between—Nadia will help you create an Italian dinner party fit for royalty. With over a hundred delicious recipes and stunning photographs that will transport you to the heart of the Mediterranean, this cookbook also delves into Nadia’s food philosophies, including the importance of using seasonal ingredients, following a balanced diet, and celebrating cultural history through food. While there’s still plenty of pasta to be found, this cookbook will enrich your plate with the res

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Book SynopsisThis is an unbeatable collection including chunky winter warmers, oriental broths, spicy fish chowders and hundreds of classic, chilled, clear, creamy, meat, bean and vegetable soups. It is a great selection of recipes for all occasions, from light and healthy lunches to hearty supper dishes, and from quick weekday standbys to elegant dishes for entertaining. It offers new twists on old classics - Smoked Haddock Chowder with Thai Basil, Duck Broth with Orange Spiced Dumplings. Step-by-step guidance on making 500 sensational soups, with glorious photographs for quality results. East meets West in a range of spicy broths, rice soups and pasta soups, including Lamb Soup with Rice and Coconut, Red Onion Laksa or Sweet-and-Sour Vegetable Borscht. 500 soups made simple: sections include chilled; creamy; bean and pea; vegetarian; noodle; pasta and rice; fish and shellfish; poultry; and meat and game soups. All the soups you will ever need in one essential, easy-reference guide. This stunning collection of 500 recipe ideas is based on one of the world's best-loved dishes. Here is every classic and popular soup from around the world as well as scores of new and contemporary ideas. You can try Fiery Tomato Soup with Red Pepper Cream, for a clever combination, or Vermouth Soup with Seared Scallops, Rocket Oil and Caviar for a sophisticated showpiece. Tips and techniques for adapting ingredients, texture or spiciness appear throughout. This excellent compendium shows how to combine the best in texture and freshness in a single bowl of soup.

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Book SynopsisFrom the sunny vineyards of Napa Valley to the temperate estates of England's south coast, discover some of the world's best-kept travel secrets for wine-lovers. Take a tour of France's most prestigious wine-producing chateaux and find out how this thriving wine region has become a mecca for connoisseurs. Discover the hidden gems of the New World, from South America's rich reds to New Zealand's blancs. Travel through Europe and America as you tour the globe in search of great wine, we'll share with you our choice of all the best wineries and experiences and an address book to make your trips truly spectacular. The book includes: Bordeaux, the Rhone Valley, Piedmont, Franciacorta, Rioja, The Douro Valley, Naoussa, Georgia, Margaret River, Clare Valley, Christchurch, Cordoba, Montevideo & Canelonos, Mendocino, Alsace, the Rhine Valley, Alto Adige, Walla Walla Valley, Napa and Sonoma, Prince Edward County, Reims, Cape/South Africa, Long Island and more.

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Book SynopsisAlexina Anatole started her career on a trading floor in the City of London, but an obsession with food was always present. In the last year of her twenties she decided - after years of watching the show - that she was finally ready to enter MasterChef. Weeks of competing resulted in her reaching the final round of the 2021 season, coming runner up to champion Thomas Rhodes. The competition led her to realise that she might actually have a talent for cooking but, more importantly, it helped her to better understand her philosophy around food and flavour. Having read English at Cambridge, she now finds herself becoming a food writer - and thus coming full circle.

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Book SynopsisFeed your household for a week in just 30 minutesTake the stress out of evenings with 100 tasty grab-and-cook recipes to make dinner times a breeze. Prep recipes in 5-10 minutes, then keep in the fridge or freezer until you are ready to eat. Choose to cook on the hob, in the oven or use your favourite appliance, with options for slow cooker and air fryer throughout. Includes meal plans with just 30 minutes of prep for a week's dinners, as well as templates to be customised to the preferences of you and your household. Follow The Batch Lady method: reduce your shopping bill, cut down on waste and spend less time worrying what to make for dinner.

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Book SynopsisTransform your cooking with over 200 step-by-step great recipes for classic sauces, toppings, dips, dressings, marinades, relishes, condiments and accompaniments. You can learn how to whip up all the classic sauces with ease, such as white sauce, bearnaise, hollandaise and peppercorn, as well as basics such as apple sauce and gravy, plus tempting sweet sauces, from chocolate to hot fudge. It features hot and fiery salsas, creamy dips, tasty relishes and chutneys, spicy marinades and simple dressings, with expert advice on ingredients, equipment and techniques. Every recipe is shown in detail, with over 850 photographs providing fail-safe instruction and inspiration. Sauces, salsas, dips and relishes each contain just a few basic ingredients, but all can transform a plain meal into a memorable feast. This practical book explains all you need to know to make your own delicious sauces. There are recipes for everyday staples such as gravy, mint sauce and apple sauce, and family classics such as smoked haddock and parsley sauce, pasta and tomato sauce, peppercorn sauce and hollandaise.There are all kinds of sweet and tangy marinades to pep up plain dishes, and tantalizing crisp and tangy salsas. With over 200 recipes and 850 photographs, this fabulous volume contains everything you need to add a lift to any meal.

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Book SynopsisA cookbook from the UK's leading pickles brand, showing you how to make your own pickles and ferments at home, and how to cook with them in flavor-packed and gut-loving recipesWith 70 recipes, The Pickle Jar has everything you need to discover the joy and health benefits of pickling and fermenting at home! The positive link between great gut health and eating fermented foods is now well established. Making your own at home is the perfect way to incorporate ferments into your diet - they're easy to create, require minimal equipment, contain no chemicals or preservatives and taste fantastic! Vadasz teaches you how simple it is to get pickling, and provides delicious, healthy recipes using your creations.   The first half of the book covers how to make your own fermented and pickled products at home - including kimchi, sauerkraut and pickles. These key base recipes combine with tips and ideas for getting inventive with your own fermented creations. The second half features recipes incorporating your creations, ranging from Kimchi Glazed Aubergine to Orange, Fennel and Super Beet Salad, and from Kimchi French Toast to a Dill Pickle Martini. Whether you want to create your own ferments from scratch or find ways to save the kimchi languishing in your fridge, The Pickle Jar offers endless ways to incorporate fermented foods to upgrade your flavors and boost your gut health.

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Book SynopsisA beautifully packaged - complete with sprayed edges - culinary journey across Scandinavian and Nordic cuisine.

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Book Synopsis100 flavorful, vegan recipes for high-protein meals and snacks to fuel an active lifestyle on a plant-based diet, from the author of The Vegan 8?Brandi Doming serves up nourishing, delicious protein-rich recipes in this flavor-packed book that will become a mainstay on your kitchen counter.??Carleigh Bodrug, New York Times bestselling author of PlantYouDon?t know how to get enough protein on a vegan diet? Brandi Doming is here to help! With 100 energizing, oil-free meals and snacks, Vegan Wholesome will help fuel your active lifestyle and provide the nutrition so often missing from a plant-based diet. These hearty whole-food recipes cover all meals of the day, from power breakfasts and quick lunches to satisfying dinners, one-pot meals, and sweet treats. Enjoy dishes like Sweet Jalapeño Cornbread Waffles, Tim?s Greek Salad with Homemade Feta, Creamy Gochujang Chickpeas and Lentils with Poblano Pepper, Teriyaki Orzo Casserole, Jackfruit Pinto Bean Chili, Protein Packed Mac ?n? Cheese, Smoky Bean Dip, and Chocolate Pots de Crème.With high-protein recipes and tips and ingredient swaps for a wide range of nutritional needs, Vegan Wholesome provides the framework to enjoy comforting plant-based meals while also meeting your daily protein goals.

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Book Synopsis A brightly flavorful, artfully presented celebration of chef and tastemaker Woldy Reyes’ heritage, featuring more than 100 recipes for classic Filipino dishes updated to be lighter, fresher, and vegetable-forward.Growing up in Southern California as a first-generation Filipino American, Woldy Reyes felt like an outsider, always straddling two worlds. At home, his family ate adobo with rice, gathered in the kitchen to roll lumpia, and roasted a whole goat in the backyard to make kalderetang kambing (celebratory goat stew). At school, all he wanted was Lunchables and Flamin’ Hot Cheetos. It wasn’t until he discovered the power of food as a means of connection—to strangers and friends, to his heritage, and even to himself—that he began cooking in earnest and sharing his story through the dishes he made. His signature style, now beloved by his catering clients in New York City and beyond, highlights classic Filipino food but with a focus on local, seasonal produce and artful presentation.In the Kusina is Woldy’s story told through a collection of vibrant, vegetable-forward recipes and his distinct lens as a queer Filipino American. These aren’t your lola’s traditional dishes; here, Filipino tastes and techniques are reimagined for a new generation of home cooks, resulting in a trove of elegant and boldly flavorful recipes organized by season, including: Garlic Furikake Rice with Fried Egg Purple Daikon, Coconut Labneh, and Peanut Salsa Toast Oyster Mushroom Skewers with Mushroom BBQ Sauce Roasted Brussels Sprouts with Miso Tahini and Pomegranate Seeds Decadent hot and cold drinks, luscious desserts, and much more   Featuring inspired combinations of texture, technique, and flavor, these recipes are uncomplicated yet taste complex. A section covering foundational sauces and pantry items—such as Coconut Hot Sauce, Peanut Salsa, and Seedy Chili Oil—rounds out the offering and makes it easy to begin experimenting with Filipino flavors. Brimming with gorgeously stylish photos of food that’s as lovely to look at as it is to eat, this is more than just a carefully curated selection of recipes. In the Kusina is a joyful story told in Woldy’s charming voice, a love letter to Filipino food, and, most of all, a cooking reference filled with delicious recipes that you’ll turn to again and again.Perfect for: Fans of Asian cuisine, including the food of the Philippines Curious home cooks who love trying new recipes Filipino Americans eager to enjoy dishes they grew up with in a more veggie-forward way Eco-conscious eaters looking to incorporate more plant-based meals into their diet Birthday, wedding, or housewarming present for food lovers

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Book SynopsisWhen it comes to BBQ there is no better teacher than Marcus Bawdon. Learn how to cook amazing food over charcoal and flame in your own backyard from the very best. Catering for meat-eaters, vegetarians, and vegans alike this will be your go-to cookbook all summer long.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 just how flavorsome it can be. Now the doors of Marcus’ celebrated BBQ School have been thrown wide open so you can see in his own stunning photographs what is possible, to encourage you to take giant leaps forward. Included are recipes for meat and seafood, as well as vegetarian and vegan recipes. Also shared is advice on buying (or building) barbecues, tips on cooking technique, and honing your skills.

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Book SynopsisAS SEEN ON TVFrom the author of the bestselling Air-Fryer Cookbook, this is Jenny Tschiesche''s ultimate guide to using the air fryer for home cooking. Make everything from fakeaways to fries, Sunday roasts to sweet treats - all without any ultra processed foods (UPFs).Contents include:The Unprocessed Pantry: storecupboard staples and meal plansQuick & Easy Lunches: Baked Eggs with Chorizo, Spinach & Tomato, Courgette Crust Mini-Quiches and the ultimate Bacon BapsMidweek Meals: Cajun Chicken Skewers, Halloumi Baked Mushrooms, Lamb Kofta Burgers and Honey Glazed SalmonComfort Food: UPF-Free Scotch Eggs, Gnocchi Bake, Fish Fingers from scratch and Cheat''s Chicken KyivEating with Friends: Baked Butternut Squash, Beetroot and Feta Tarts, Halloumi Caesar SaladFakeaways: Nandos Style Chicken Wings, Flatbread Pizzas, Chicken Tacos with Tomato SalsaSides: Roasted Aloo Gobi, Spicy Patatas Bravas, Maple Roasted Root VegetablesSnacks: Apple Chips, Padron Peppers, Moroccan-Style Carrot Hummus, Cashew ButterDesserts: Banana Muffins, Courgette Brownies, Fruit Crumble Pots and Individual Bread and Butter PuddingsIt''s hard to find the time to cook from scratch, but ready meals and takeouts can be full of UPFs, which are bad for our health and the environment. But cooking with an air fryer will help you give up ultra processed foods for good!Make quick and easy midweek meals, entertain friends with delicious Beetroot and Feta Tarts or a Miso Baked Salmon, and recreate your favourite KFC, Nando''s or burgers with a dedicated Fakeaway chapter. A whole chapter on snacks and another on desserts shows that you can avoid UPFs easily without missing out on convenience or flavour.Air Fryer Cookbook was a Sunday Times Bestseller on 30th July 2022

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Book SynopsisOver 65 delightful recipes for BAR BITES, COCKTAILS and SPRITZES that you transport you to the bustling excitement of an Italian post-work APERITIVO!

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Book SynopsisA diverse selection of tasty and easy salad recipes that draw on botanical research from Kew.

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Book SynopsisMENDOCINO PRESS publishes a wide variety of user-friendly books that help people get healthier, learn new skills, and achieve their goals.

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Book SynopsisDo you want to know how you can make perfect ramen? Yakisoba and donburi that's both easy and impressive?Katsu sandos for work from home lunches?Japanese Comfort Food has all the classics and more for you to enjoy in your kitchen at home. Japanese cuisine remains ever popular, but many of us avoid cooking it at home for fear of recipes being overcomplicated with a multitude of different ingredients and techniques. Japanese Comfort Food is a collection of recipes made and tested with the home kitchen in mind, with easily accessible ingredients and standard kitchen equipment. With 50 recipes for noodles, rice, stew, soups and small plates alongside hacks and tips to avoid common pitfalls, everyone can learn how to cook more Japanese food for the everyday.

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Book SynopsisA comprehensive guide to French and Swiss cheeses, from expert cheesemaker Claude Luisier.

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