Food & Drink Books

Book Synopsis From the author of the No.1 Bestseller MOB Kitchen: Feed 4 or more for under £10 Having taken the social media world by storm with his 1-minute, how-to-make recipe videos, MOB Kitchen founder Ben Lebus is back with his second book MOB Veggie. Perfect for the vegetarian cook on a budget, and stuffed with delicious, easy and accessible dishes that absolutely anyone can cook with the aim of feeding four people for under £10. Featuring delicious recipes such as Miso-glazed Sticky Aubergine with Sesame Rice, Sweet Potato Gnocchi and Jackfruit Curry, MOB Veggie contains all the inspiration you need to make budget meals to impress your friends and family, any time. Chapters include: Brunch MOB, Fresh MOB, Speedy MOB, Fuss-free MOB, Flashy MOB and Fakeaway MOB. Every MOB Kitchen recipe is affordable, healthy, delicious, beautiful and easy to make. Unlike most budget cooking sites, MOB Kitchen doesn’t make any absurd store-cupboard assumptions. All that is expected is that you have salt, pepper, olive oil and a small budget, nothing more. Get cooking!Trade Review'It’s fast becoming our go-to bible for inspiration' * Independent.co.uk *'Shows that veg-based meals can be affordable, fun and delicious' * The Telegraph *

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Book SynopsisSam Cooper trained as a professional chef but has since left the kitchens for the garden, now working full-time with Huw Richards as a co-director for Regenerative Media. Since then, his fascination with seasonal and homegrown produce has grown along with his Instagram following. @chef.sam.black has amassed 583K followers he posts delicious ferment recipes using homegrown produce. Sam wrote the In the Kitchen chapter of The Self-Sufficiency Garden (March 2024) and published his first book The Nature of Food in 2022. He is also a photographer and illustrator.

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Book SynopsisPeas, please!Take a bag of frozen peas and you have the start of a tasty, easy meal. Frozen peas are endlessly versatile, nutritious and budget-friendly. With a handful of other ingredients, many of which you''ll already have in your cupboards or which can easily be picked up on your way home, you can whip up 100 easy-peasy recipes for every night of the week.Chapters include Storecupboard Saviours, Pasta & Rice, One-Pot Wonders, Family Feasts, Midweek Marvels, Snacks & Sides, Sauces & Dips and even a Sweet Peas chapter for desserts and baking. The recipes are flagged with gluten-free, dairy-free, vegetarian, vegan, ''suitable for freezing'' and ''can be doubled for batch cooking'' symbols to simplify family meal planning.

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Book SynopsisWINNER OF THE FORTNUM & MASON DEBUT FOOD BOOK AWARD 2021WINNER OF 2021 LAKELAND BOOK OF THE YEARExtraordinary. Vivid, irreverent, heartbreaking.' NIGEL SLATERSo funny and so delicious. I could eat it.' DAWN O'PORTERDelicious.' THE OBSERVERFrom an early age, Grace Dent was hungry. As a little girl growing up in Currock, Carlisle, she yearned to be something bigger, to go somewhere better.Hungrytraces her story from growing up eating beige food to becoming one of Britain's best-loved food writers. It's also everyone's story from cheese and pineapple hedgehogs and treats with your nan, to the exquisite joy of a chip butty covered in vinegar and too much salt in the school canteen on a grey day. And the Cadbury's Fruit & Nut from a hospital vending machine that tells a loved one you really care.Grace's snapshot of how we have lived, laughed and eaten over the past 40 years reveals the central role food plays in either bringing us together or driving us apart from toasting a large glass oTrade Review‘Extraordinary. Vivid, irreverent, heartbreaking.’ NIGEL SLATER ‘So funny and so delicious. I could eat it.’ DAWN O’PORTER ‘… absolutely loved it. Add to your reading list now!’ NIGELLA LAWSON ‘I stayed awake LATE to finish and honest-to-god it’s WONDERFUL! Deliciously honest about ambition, family secrets, loneliness, success, it’s all here! It’s a HUGELY engaging and satisfying read.’ MARIAN KEYES ‘Charming, readable and resonating … this is British comfort food in book form’ STYLIST ‘A moving account of family and ambition’ VOGUE ‘Full of audacious, vodka-dry humour, Hungry is also tender and touching, she writes about her father’s dementia with heartbreaking honesty.’ RED ‘Funny and poignant account of life with her father and how it shaped her relationship with food…Dent is a fine comic writer, but she is also superb on grief and the small moments of connection that offer a way through.' THE OBSERVER ‘Tender and witty, the book is both a love letter to George, whose eventual decline from dementia she recounts, and the food that brought them together.’ THE GUARDIAN

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Book SynopsisMany people blame sugar cravings on lack of willpower rather than accept that sugar is highly addictiveeven more so than cocaine, nicotine, and alcohol. The problem isn't just dessert, but the fact that sugar is everywhere. Approximately 80% of products in supermarkets contain sugar, so it's unsurprising that many people struggle to eliminate it from their diets. In Sugarless, Dr. Nicole Avenaa pioneering neuroscientist on food addictionspells out the substance's detrimental effects on the brain and body. She empowers readers with an easy 7-step program to help them find the hidden sugars in their foods, control their sweet tooth, and break the vicious diet cycle for good. Sugarless also includes 30 sugar-free recipes.

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Book SynopsisWhisky Rising: The Second Edition is the most up-to-date, comprehensive resource on Japanese whisky. This fully updated guide by whisky authority and Japanese whisky expert Stefan Van Eycken takes you on a tour of some of the most coveted whiskies in the world. Japanese whiskies have become some of the most highly valued whiskies, and have bested traditional producers in major international competitions. Blending proven Scotch and American methods with new ideas, these whiskies are imbued with exotic flavors from local Japanese woods to make a unique and signature product that rings true to Japanese terroir. This revised edition features new craft distilleries, putting a spotlight on their stories, their distillery set ups, and philosophies.Inside you’ll find: Fascinating interviews and profiles with the most celebrated distillers and blenders, updated to include new competitors in the Japanese whisky world An insider’s guide to the best whisky bars How to drink whisky properly Delicious cocktail recipes Tasting notes and reviews of the best Japanese whiskies Shedding light on Japan’s most famous blends, its unique whisky culture, and history, Eycken takes you to the heart of Japanese whisky making. Find out why, when it comes to whisky, all eyes are on Japan with Whisky Rising: The Second Edition.

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Book Synopsis'At Home With Simon Wood' is the first cook book from the 2015 MasterChef Champion. It showcases Simon's unique approach to fine dining at home and shares his tips, tricks and signature recipes to take your home cooking to the next level. The chef shares tips, tricks and signature recipes that will take your home cooking to the next level, including everything from how to maximise flavours and textures, to plating to perfection. Wanting to share his journey, and more importantly his food with the rest of the world, `At Home With Simon Wood’ is a lesson in making the very best out of your ingredients. It’s all about attention to detail and learning those crucial few tricks that can turn a simple dish into something extraordinary. With a specific section dedicated to extra flourishes that can take your dish to the next level plus super salads, perfect pasta, gluten-free goodness, fabulous fish, poultry, meat, vegetarian dishes and plenty of sweet things to finish it all off, you’ll have everything covered here to create anything from a full tasting menu to a simple dinner for two.

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Book SynopsisThe acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakersTrade Review'[This] is just the tome for those who have serious ambitions for their butter and flour.' – New York Times 'A 576-page celebration of the Nordic countries' home-baking culture ... Baking up a storm? It's never been this sweet – or savoury, if you prefer.' – GQ 'Magnus Nilsson's The Nordic Baking Book is a bible for bakers ... The Swedish chef captures the heart of baking culture across Scandinavia.' – Wall Street Journal Magazine 'Get inspiration ... from Swedish uberchef Magnus Nilsson, who releases The Nordic Baking Book with more than 500 pages of recipes full of warming spices and hygge-making confectionary.' – Sunday Times

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Book SynopsisClaudia Roden''s A Book of Middle Eastern Food is your ultimate cookbook and guide to the rich and exotic recipes of the Middle East . . .''Meticulously collected, compellingly assembled, lovingly told . . . Informative, delectable and incredibly useful'' YOTAM OTTOLENGHI''Roden''s great gift is to conjure up not just a cuisine but the culture from which it springs'' NIGELLA LAWSON_______When it first published, Claudia Roden''s bestselling classic Book of Middle Eastern Food revolutionised Western attitudes to the cuisines of the Middle East.Containing over 500 modern and accessible recipes that are brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook''s tour of the Middle East, including Syria, Lebanon, Egypt, Turkey, Greece and Morocco. Inside there''s a delicious array of dishes to enjoy, including . . . Hot StuffeTrade ReviewClaudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet ... -- Simon SchamaClaudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures * Observer *Roden's great gift is to conjure up not just a cuisine but the culture from which it springs -- Nigella LawsonBeyond the evocative stories and buoyant style ... there is always information ... meticulously collected, compellingly assembled, lovingly told ... informative, delectable and incredibly useful -- Yotam Ottolenghi

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Book SynopsisGreat British Menu has become a British institution, showcasing the nation's top chefs as they put their hearts on a plate and compete for a spot in a glorious British banquet. To celebrate the show's 20th anniversary, Great British Menu brings together showstopping recipes from the show's entire run - starters, fish courses, mains and desserts from chefs at the top of their game, representing every region of the British Isles. From a Firefly' vegan golden beetroot tart to a truffled croque monsieur; Cornish seafood hotpot to turbot with strawberries and cream; Tom Kerridge's slow cooked duck with duck fat chips and gravy to Desperate Dan's Cow Pie; a white chocolate mushroom filled with cherry and sesame to Marcus Wareing's custard tart with garibaldi biscuits this is British cooking like you've never seen it before.

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Book Synopsis100 easy and healthy high-protein recipes that you''ll ACTUALLY want to eat from Jess Hawkins @recipeswith_jess ''Jess never forgets the most important ingredient when it comes to what we eat: joy!'' Emily English ''No-nonsense, fuss-free food that you actually want to eat!'' Becky Excell''Jess''s recipes are mouth-wateringly good! Delicious, heart and very clever.'' Grace Mortimer__________Jess Hawkins will show you that you don't need to be restrictive, scrimp on flavour or feel overwhelmed whilst on a slimming journey thanks to her indulgent feeling dishes. Made with cost-effective, easy-to-find ingredients and all under 600 calories per serving, these 100 nutritionist-approved recipes cover breakfast and brunch, speedy lunches, cosy and comforting dinners, one pan meals, as well as fakeaways, snacks and sides, and sweet treats, including:- Banoffee Pie Overnight Oats- Cheeseburger Quesadillas- Hash Brown Cottage Pie- Pigs in Blanket Traybake- Sticky Toffee PuddingWith air-fryer, slow cooker and meal prep options, plus food-tracking barcodes, this cookbook will help you lose weight for good, without the restrictive diet.

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Book SynopsisLove wine, but only know so much? Looking for some guidance on the perfect red? Want to break away from choosing the same old favourites? Are you keen to learn about wine varieties and which will suit the right cuisine? The Wine Pocket Bible is filed with answers to everything that matters in the world of wine, including: • Which wines are best for meat and fish dishes? • How do I interpret labels when buying wine? • Which is the correct way to taste & describe wine? • How do I make a classic champagne cocktail? • How do I go about investing in and storing wine? This indispensible little guide will tell you what you need to know when you need to know it. The Wine Pocket Bible is a classic edition full of essential wine tips and fascinating facts. This beautiful hardback edition has both dust-cover and gold embossing on the spine making it the perfect gift for any wine lover at Christmas.

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Book SynopsisThis wonderful collection of recipes features some of the varied delights of Russian cuisine, from warming soups, filling dumplings and spicy pastries to irresistible stroganoffs and desserts. Tempting photographs of every finished dish are sure to inspire.

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Book SynopsisThe definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's TableTrade Review'Thorough, thoughtful ... A book that savors culinary history.' – Food & Wine 'This book is a definitive catalog of healthful, hearty Turkish cuisine.' – Forbes From a country rich in culinary traditions comes an exhaustively researched, written and photographed book.' – Sunday Times 'Wonderful ... An account of a nation and a culture through it's food.' – Spectator'The best cookbook writing of the year.' – Bon Appétit 'A whopping 550 recipes for Turkish food...all made accessible to the home cook.' – Epicurious 'There are many cookbooks that explore Turkish food, but Musa Daĝdeviren...takes it a step further ... This is clearly a definitive guide to Turkish cuisine.' – Eater'Musa is a chef and an intellectual who's gathered and preserved recipes from across Turkey. His talk about the state of Turkish cuisine was eye opening and his book, [The Turkish Cookbook] by Phaidon is a must.' – Yotam Ottolenghi

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Book SynopsisThis is the undiscovered and vibrant cuisine of an extraordinary continent. It is a journey through the culinary history, traditions and ingredients of Africa in 80 mouthwatering recipes and over 370 step-by-step photographs. It includes recipes from Egypt, Sierra Leone, Nigeria, Cameroon, Ethiopia, Kenya, Tanzania and Mozambique, containing hidden classics and new treasures. An authoritative introduction covers the geography, history and traditions of the continent and its cuisine, with advice on using common and unusual ingredients. This is enticing dishes for every occasion, such as Yam Balls, Chicken Kdra, Cameroonian Suya, Nigerian Lobster Piri Piri, Tanzanian Fish Curry, and Ghanian Prawn and Plantain Salad. Complete with over 370 photographs, including stage-by-stage sequences and shots of every finished dish, as well as full nutritional information throughout. This book brings together an enticing collection of recipes from the vast treasure of African cuisine. This massive continent embraces many countries with diverse cultures and climates, which has created an enormous variety of cooking and eating habits - a selection of which are brought together in this volume. The book begins with an introduction on the history, geography and traditions of the continent, and also gives advice on ingredients, equipment and techniques. The 80 recipes that follow give a vibrant insight into the countries from which they come, with delicious, sustaining meals from spicy appetizers and nutritious mains to unusual sides and exotic desserts.

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Book SynopsisThere's nothing nicer than a bowl of delicious hot soup on a cold day! This delightful recipe book celebrates old-fashioned Irish soups that are enjoyed in farmhouses throughout the country, with nourishing traditional favourites that can be enjoyed by all the family. Includes recipes for potato soup, mutton broth, cabbage soup, beef and barley soup, and parsnip soup.

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Book SynopsisThe follow-up book to the hugely best-selling Nourishing Traditions, which has sold over 500,000 copies, this time focusing on the immense health benefits of bone broth by the founder of the popular Weston A Price Foundation. Nourishing Broth: An Old-Fashioned Remedy for the Modern WorldNourishing Traditions examines where the modern food industry has hurt our nutrition and health through over-processed foods and fears of animal fats. Nourishing Broth will continue the look at the culinary practices of our ancestors, and it will explain the immense health benefits of homemade bone broth due to the gelatin and collagen that is present in real bone broth (vs. broth made from powders). Nourishing Broth will explore the science behind broth''s unique combination of amino acids, minerals and cartilage compounds. Some of the benefits of such broth are: quick recovery from illness and surgery, the healing of pain and inflammation, increa

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Book Synopsis'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella LawsonInspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi’s and Sami Tamimi’s original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.A new introduction sheds fresh light on a book that has become a national favourite.Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem. Praise for Ottolenghi: ‘[A] book that has barely left my kitchen…the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of’ Nigel Slater, The Observer Magazine‘Possibly the best cookery book I have ever owned. The recipes…are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.’ Caroline Jowett, Daily Express‘A wonderful book for vegetarians and cake lovers alike’ Bee Wilson, Sunday TimesTrade ReviewOttolenghi’s ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design. -- Ebury Press * Ebury Press *

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Book SynopsisA UK Sunday Times Bestseller - August 2023 - Welcome to the wonderful world of Finch BakeryJoin Lauren and Rachel Finch, the bestselling duo behind Finch Bakery, as they share their best kept secrets to creating more than 70 everyday treats and show-stopping bakes at home.Discover indulgent new flavour combinations for decadent desserts, fill your party bags with delectable traybaked crowd-pleasers and dazzle guests with celebration cakes perfect for getting parties started. From moreish deep pan cookies to sumptuous loaf cakes and no-fuss brownies, whatever your craving, Disco Bakes and Party Cakes will make your special day a sweet success.Including step-by-step guides to expert techniques and recipes for recreating the very latest trends in cake decorating - this is an unashamed celebration of sugar, bursting with joyful bakes to make every day a celebration.Trade ReviewIf you're looking for some special occasion bakes that look and taste amazing, you've come to the right place [...] these bakes should shoot straight to the top of the list for when you're looking to impress. -- Annie Simpson * STYLIST.co.uk *These bangin' bakes are guaranteed to get your summer celebrations started * Fabulous (The Sun on Sunday) *Get ready to indulge. When it comes to decadent desserts, the Finch twins adopt a no-holds barred approach to sugar- and we love it. From sumptuous loaf cakes to rainbow cookie pies, the cakes are standout. An easy-to-follow step-by-step guide, it's a pure delight from start to finish. * Woman & Home *If you like your bakes colourful and over-the-top, this will tick all the boxes. The Finch sisters pull out all the stops with sweet treats such as a caramel latte cake, brownie scotch eggs, red velvet cheesecake blondies and crème brûlée cookies. Perfect for special occasions, these are showstoppers for confident bakers -- CONSTANCE CRAIG SMITH * The Daily Mail *

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Book SynopsisExplore the very best of Indian vegan and vegetarian cuisine with 200 dishes from around the country, gorgeously photographed throughout.

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Book SynopsisBring the joy of homemade soup back into the kitchen. Featuring over 100 simple, easy-to-make recipes Ultimate Soup Maker is the perfect companion to your soup maker. Save time in the kitchen, cut costs and create delicious, nourishing bowls of soup at home.Why use a Soupmaker?VERSATILITY - from light lunches to something more substantial - soups can be healthy, comforting, hearty andnourishing, as well as easy to incorporate into your daily diet. SUPER QUICK - prepare family favourites such as Roasted Tomato and Leek and Potato soup in half the time. ECONOMICAL - soup makers not only reduce food waste but also precious time spent slaving over the hob and doing the washing up. Affordable models are stocked widely. HEALTHY - the average spend on fresh soup has doubled in the past 10 years. A recent rising trend on Amazon, soupmakers are the new juicers allowing u

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

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Book SynopsisFrom the writers behind the extraordinary Knowledge to Forage comes an incredible guide to the great outdoors . . .Welcome to the world of foraging.In this amazing book, we''ll tell you all about how you can become an expert in foraging - which is a way to find incredible food, medicines and even soaps in the natural world around you.After reading this book, you''ll be able to:- Find the best berries and plants for making yummy foods- Learn about the incredible stories hidden in the flowers and plants and trees you see every day (and some you might never have spotted).- Impress your friends with your incredible knowledge of the natural world - and help them protect it!With handy tips and colourful illustrations, Family Foraging is a comprehensive guide to nature and foraging, which will allow children to explore the great outdoors with friends and families.*Includes a full and compr

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Book SynopsisA fuss-free, downright delicious collection of recipes for pies, cookies, brownies, cakes, and more?from ?pastry queen? (Bon Appétit) Nicole Rucker, chef/owner of Los Angeles?s Fat + FlourFat + Flour is a celebration of the delights that abound when these two simple ingredients come together. Famed for her rustic desserts, homespun pies, and unique flavor combinations, Nicole Rucker is revered as one of America?s best bakers, and in this baking bible she shares the accessible, unfussy recipes that made her name.From Rucker?s legendary pies?White Chocolate Banana Cream Pie! Stone Fruit Party Pie!?to cookies (Boozy Banana Snickerdoodles!), bars (Abuelita Milk Chocolate Brownies!), loaf cakes (Zucchini and Date Loaf Cake!), and much more, the book is a treasure trove of treats (including not one, not two, but five different chocolate chip cookies, six kinds of brownies, six unique apple pies, and five distinctly different banana breads).Rucker gives readers everything they need to make bakery-quality baked goods at home?but without the fuss, in part thanks to what she calls the Cold Butter Method, a low-effort technique for melding fat and flour that produces perfect cookies and the tenderest pie dough every time. A cookbook guaranteed to take your baking to the next level.

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Book SynopsisA mouthwatering collection of garlic-inspired recipes that make the most of this key ingredient, along with information on growing garlic and its medicinal uses, its history and versatility.

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Book SynopsisDiscover the delights of Irish home cooking with this collection of dishes from the Emerald Isle, from champ to dingle pies.

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Book SynopsisA collection of South Africa's best-loved dishes, shot on location in some of the country's most beautiful regions, from Plattenberg Bay to the Karoo Desert.

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Book SynopsisExplore the fragrant and spicy regional dishes of Thailand in a beautiful little cookbook.

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Book SynopsisA comprehensive collection of authentic recipes from all over Italy by the renowned food writer. A cook's culinary tour of Italy in 325 recipes and 1500 colour photographs, including: Lombardy; Piedmont; Liguria; Emilia-Romagna; Veneto; Tuscany; Umbria; Sardinia; Campania; Sicily; Puglia; Basilicata; and Calabria.Table of ContentsForeword A land of contrasts Regional specialities THE ITALIAN KITCHEN NORTH-WEST ITALY NORTH-EAST ITALY TUSCANY, UMBRIA AND LE MARCHE CENTRAL ITALY AND SARDINIA SICILY AND SOUTHERN ITALY Nutritional information Index

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Book SynopsisFrom Punjabi tandoori dishes to Goan coconut fish curries, this is the newly updated and revised edition of Mridula's award-winning book.Table of ContentsIntroduction 6North India 46North-east India 128East India 196South India 278Central India 350West India 424Index 508

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Book SynopsisA selection of 50 rum recipes, from classic Caribbean Breeze, Continental and Bolero to new mixes such as Havana Bandana, Monkey Wrench and Hustler. A brief history of rum and the different types, cocktail equipment and the glasses to use.

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Book SynopsisFerments are amazing, they not only are great-tasting, but are very good for you. This practical guide is bursting with expert advice for easy and successful food ferments, beautifully photographed throughout.

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Book Synopsis ''Like the market, the book is exciting, instructive, seductive and inspirational.'' -Claudia Roden _____________An essential gift for the keen cook in your life. Borough Market is the beating heart of London''s food scene. Every year millions of locals and tourists flock to Borough Market to soak up the unique atmosphere, interact with the expert traders and sample the world-class produce. This gorgeous book takes you on a tour of a year at the Market, from the beginning of spring, through Easter and Midsummer, to Apple Day in October and the switching on of the lights at Christmas - with the most delicious recipes highlighting the very best of those celebrations. Divided by season, each recipe celebrates at least one hero ingredient from that time of year: why not try Chilled asparagus soup in spring; Rolled pork belly and sticky nectarines in summer; Beetroot dal in autTrade ReviewThis glorious celebration of the vibrant buzzing community of traders and producers, of their high-quality products, values and ethos, and the pure simple joy of delicious seasonal cooking makes me want to run to the maze of alleys under the railway arches and run quickly back home to cook. * Claudia Roden *Borough is one of the great European food markets, sitting proudly alongside La Boqueria in Barcelona, Testaccio in Rome and Cours Saleya in Nice. I always get a thrill when I visit, whether it's to grab an armful of puntarelle or to indulge in a Kappacasein melted cheese sandwich. The Borough Market Cookbook brings that excitement to life with a remarkable chronicle of the market's origins a thousand years ago to its renaissance in the 1990s. I loved the joyful recipes and the engaging storytelling; it's essential reading for anyone interested in food. * Russell Norman, restaurateur and food writer *This book is a rare gem: a bible in the kitchen, a brilliant guide to using seasonal produce and a great pleasure to read. * Meera Sodha, author of Made in India and Fresh India *This book is the perfect representation of the market itself, where seasonality, amazing produce, history, creativity and visual panache come together and just make you want to cook!It will be a huge source of inspiration for years to come. * Olia Hercules, author of Mamushka and Kaukasis *Borough Market has played an important role in the development of British food culture. By allowing a relationship to develop between citizens and food producers, its rise has marked a new beginning for British production. Going into the Market means meeting the producers, talking to them, hearing their stories. It is a place that offers so much: history, integrity, wonderful food and the chance to really understand what you're eating. By respecting tradition, promoting sustainability and revelling in the love of good food, Borough Market provides a true representation of the philosophy of Slow Food. * Carlo Petrini, founder and president of Slow Food *

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Book SynopsisWINNER OF THE OBSERVER FOOD MONTHLY BEST NEW COOKBOOK AWARD THE SUNDAY TIMES BESTSELLING COOKBOOK The Daily Mail Best Cookbooks of the Year 2022 The Independent 10 Best Cookbooks of 2022 Delicious Magazine Best cook books of 2022 ____________________________ No fads, no frills, just 120 vegan recipes that have stood the test of time from award-winning food writer Georgina Hayden, currently appearing on Channel 4's The Great Cookbook Challenge Nistisima means fasting food – food eaten during Lent and other times of fasting observed by those of Orthodox faith. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan. In this book, Georgina draws on the history and culture around nistisimo cooking in the Mediterranean, Middle East and Eastern Europe to share the simple, nutritious and flavour-packed recipes at the heart of the practice, including: · Salatet malfouf cabbage slaw · Briam ('Greek ratatouille') · Pumpkin, raisin and harissa pie · Kibbet el raheb, 'monks' soup' · Jewelled lentil moutzentra · Rizogalo rose rice pudding with roasted strawberries · Moustokouloura spiced grape, honey and chocolate biscuits Whether you're vegan, vegetarian, or simply want to eat more plant-based food, Nistisima offers you tried and tested recipes that celebrate the very best of this tradition – all bursting with flavour and all surprisingly vegan. _____________________________ 'Mouthwatering recipes and beautiful storytelling – I want a seat at Georgie’s table.' JAMIE OLIVERTrade ReviewMouthwatering recipes and beautiful storytelling – I want a seat at Georgie’s table * Jamie Oliver *This book is the sunny window that everyone needs: open it to flood your kitchen with Mediterranean sun, delicious food and great stories. Georgina takes these ancient traditions and fits them to our modern kitchens with impeccable style and flare; surely lent has never tasted so good * Itamar Srulovic, Honey & Co *There’s so much to love and to learn in Georgina’s glorious Nistisima. It’s really worth fasting to eat like this * Claudia Roden *The only proper response to Georgina Hayden’s new book, Nistisima, is greedy delight, as far as I’m concerned * Nigella Lawson *‘Georgina has collected bakes, sides, suppers and puds (all plant-based) laced with layers of flavour and dollops of love. You’ll find old chums like tabbouleh and meet new friends such as Serbian ajvar (a roasted red pepper relish) and “astonishingly tasty” briam (Greek roasted veg)’ * Delicious Magazine *‘Once in a while, a new cookbook makes you think “Genius!” This is one of those – a collection of mainly vegan recipes from countries where abstaining from meat for religious or cultural reasons is the norm… Carefully researched and lovingly written, and the recipes are excellent’ * The Independent *

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Book SynopsisThe ultimate guide to truly knockout plant-based cooking with recipes, tips and techniques from @schoolnightvegan Imagine a world with limitless vegan options; a place where anything and everything can be made vegan. Mac 'n cheese? Proper English fry up? Decadent ice cream sundae? Imagine no more – you can find them all here! Anything You Can Cook, I Can Cook Vegan is a guide to truly creative plant-based cooking with zero sacrifices. With over 100 innovative recipes, along with tips, techniques and ingredient guides, this book will teach you how to feel more confident than ever in a plant-based kitchen. With cleverly marked difficulty levels, recipes range from quick, school-night classics to fun weekend baking projects. You’ll learn to make delicious meat alternatives and proper, grateable vegan cheeses, and find out just how versatile tofu can be. Incredible veganised recipes include: - Vegan Fried Eggs - Mushroom Brisket Sandwiches - Tempeh Nuggies - Beefless Bourguignon - Chocolate Pretzel Pie Richard Makin packs each recipe with genius vegan “hacks” to help everyone from novice cooks to plant-based pros. This book shows just how exciting vegan cooking can be, and you'll soon wonder how you ever coped without it.Trade ReviewEvery vegan, every vegetarian, actually, everyone needs this book -- Alice LevineWow, I love this book for its can-do attitude. Richard is the perfect guide to mouth-watering, vegan comfort food at its best. Absolutely delicious -- Mary McCartney

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Book SynopsisTHE INSTANT NO.1 SUNDAY TIMES BESTSELLER Traditional and modern family favourite recipes.Meliz's Kitchen is a celebration of the melting-pot of delicious spices and fresh flavours that make a Turkish-Cypriot kitchen.Find inspiration in nine chapters of vibrant, nourishing cooking: Kahvalti (breakfast), Meze & Salata (dishes and salads to share), Ocak & Kizartma (traditional stove-top dishes), Firin (hearty dishes from the oven), Yahni (easy one-pots and slow-cooking), Kebab & Kofte (barbecue dishes and accompaniments), Ekmek & Hamur Isi (breads, doughs, and pastries) and Kek ve Tatlilar (crowd-pleasing sweets).Cookbook reviews from Instagram:'Bringing back lots of memories of food I haven't eaten since I was a kid.' 'Such delish recipes - your veggie stew is on my menu every week.''My favourite book.''So yummy and easy to follow.''I love the book and cook from it at least once a week.''I'm in love with making and eating @melizcooks stuffed cabbage leaves.'Trade ReviewFlavour-packed recipes celebrate the rich diversity of Cypriot cuisine * Sainsbury's Magazine *On of the best of this year's food books 2022 -- Leyla Kazim * BBC Radio 4's The Food Programme *

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Book SynopsisA dynamic collection of 80 accessible recipes that reveal how bitter flavours can add depth and complexity to our cooking, making food incredibly moreish. How well do you really understand bitterness? Often thought of as an acquired taste, bitter flavours add complexity and depth to a dish - making food incredibly moreish - if, you know how to work with them. Fearlessly bringing together the best flavours and culinary strategies from around the world, Alexina will help you befriend bitterness - one flavour-balancing technique at a time. Using ten ingredients to walk you through every type of bitterness and how to tame it - from grapefruit and bitter oranges, bitter greens, tahini, beer, walnuts, cranberries, tea, coffee, cocoa and liquorice - each recipe will expand your repertoire and open the door to new worlds of deliciousness, using bitterness in both savoury and sweet dishes to elevate the taste of everything you make. These 80 recipes include something to suit every taste and occasion. Start with bold breakfasts recipes, like Banoffee Breakfast Bread, Malted Crepes with Lime & Sugar, and Winter Citrus Fruit Salad, then fill your day with light lunches and weeknight dinners like Roasted Aubergines with Whipped Feta, Grapefruit & Hot Honey, Seared Salmon Tacos with Grapefruit & Avocado and Allspice Lamb Chops with Pickled Walnut Ketchup. Then, impress your guests with Ancho Coffee Beef Short Ribs, Duck Confit with Bitter Orange Salsa Verde and Jerk Pork Belly with Grapefruit Hot Sauce, plus decadent desserts such as Negroni Pavlova, Bitter Chocolate Torte with Passionfruit Sauce and Tiramisu Tres Leches cake.Trade ReviewI may have said this quite a few times, but I feel it bears repeating: bitterness is the most undesirable of attributes, except when it comes to food … My 'bitter tooth' is pronounced … I gravitated greedily towards Alexina Anatole’s book, Bitter -- Nigella Lawson * Nigella.com *Bitter by Alexina Anatole is a gem of a cookbook - not only are the recipes fresh, fun and innovative, but her well-researched writing on the nature of bitter food is a pleasure to read - knowledgeable and generous. I've come away with ideas to enhance my own cooking as well as a stack of recipes to try out for friends and family. A delightful read. -- Rukmini Iyer * author of the Roasting Tin series and India Express *A detailed deepdive into the wondrous world of one of the trickiest flavour profiles. Stunning and inventive recipes inspired by cuisines from around the world to make you fall in love with bitter! -- Ixta Belfrage * author of Mezcla *So much more than just a cookery book, Bitter is a revelation. Alexina skillfully takes you on a journey through the world of 'bitter', exploring its place in the sphere of flavour, and arming you with tricks and hacks on how to use bitter foods in your everyday cooking. Her recipes are a delight - beautiful, vibrant and packed with exciting, unexpected combinations I can't wait to try. -- Dominique Woolf * author of Dominique's Kitchen *The cover is beautiful, the photography is gorgeous and it's accessible. She makes bitter into a really gorgeous topic and lovely recipes. -- Georgina Hayden * Sunday Brunch *In this delightful book, MasterChef runner-up Alexina Anatole takes 10 ingredients - bitter oranges, beer, walnuts, cranberries, cocoa and coffee among them - and 'walks you through every type of bitterness and how to tame it'. The recipes are varied and compelling - chicory, roquefort and walnut salad, and coffee and Biscoff no-bake cheesecake jumped off the pages at me - but above all, the pleasure here is in embracing bitter flavours and using them to elevate, balance and bring pleasure across a dish. -- Mark Diacono * Delicious Magazine *What I love about Alexina’s approach to recipes and cooking is her thoroughness ... Her debut cookbook, Bitter ... is just the most divine book that celebrates the wonder of bitter flavours and how to use them. I have spoken often in here about the need for balance in cooking and one of the best ways to achieve it is by harnessing bitterness. It offers so much dimension and sophistication to recipes and this is evident in every single one of Alexina’s. -- Rosie Mackean * The Dinner Party substack *I welcome Alexina Anatole’s debut book ‘Bitter’ with open arms ... In her debut, Alexina aims to show us all that there’s nothing to fear and so much to gain from bitterness. There are many bitter ingredients we don’t tarnish with the fear brush in the kitchen - coffee, tea and cocoa all have bitter profiles that don’t make us panic. Yet, I’ll admit I still have some residual anxiety around bitterness. If you feel similarly, I’m thrilled to tell you that Alexina is a competent and soothing guide. -- Nicola Lamb * Kitchen Projects *From grapefruit to walnuts and cocoa to liquorice, this sumptuous cookbook from the 2021 Masterchef finalist is the definitive guide to how to get the most out of beautiful culinary bitterness. -- Mark Skinner * Waterstones *Absolutely glorious -- Ashley Jensen * Saturday Kitchen *Alexina's ability to take very strong, bitter, sharp flavours and marry them together with majesty is incredible -- John Torode * MasterChef *Alexina really impresses me with her originality -- Gregg Wallace * MasterChef *Extremely accomplished -- Jay Rayner * MasterChef *Tremendous -- Vivek Singh * Saturday Kitchen *A cracking book… marvellous -- Olly Smith * Saturday Kitchen *An excitingly original book * Daily Mail, *Books of the Year* *

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Book SynopsisA sumptuous French cookbook that immerses readers in the incomparable cuisine of the Périgord region, by the bestselling author of the beloved Dordogne Mysteries series, co-authored with his wife, food writer and novelist, Julia Watson.Bruno Courrèges, the protagonist of Martin Walker's internationally acclaimed mystery series, is not only the local police chief of the idyllic village of St Denis. Bruno also happens to be an impressive amateur chef, and in this delightful new cookbook, the culinary and cultural inspiration behind Bruno's fiction world comes to life. Featuring local recipes, charming anecdotes, and a history of its French setting, Bruno's Cookbook invites readers into the bucolic life of Walker and his wife, Julia, and showcases their passion for the region's rich cuisine.Brimming with truffles, pate, top quality fruit and vegetables, famed regional cheeses and wines, the Périgord is a gourmet's paradise. Bruno's Cookbook includes over 90 recipes, steeped in local flavours and prepared in Walker's large country kitchen, from Duck Breast Fillets with Honey and Mustard, Red Onion Tarte Tatin, and a classic Beef Pot Roast, to Chard Gratin (Bruno's comfort meal), Hazelnut Meringue Cake, and Homemade Blackcurrant Liqueur. Centred on the splendid institution of the village market, the recipes are organised around the people who provide the food: the fisherman, the hunter, the cheesemaker, the forager, the baker, and the winemaker.A feast for the senses, Bruno's Cookbook transports readers to France's gastronomic heartland.Trade ReviewWritten with a generous measure of culinary joie de vivre and a keen appreciation for the people and culture of Périgord, this captivating cookbook will charm fans of Walker's long-running series as well as any cook wishing to explore the bountiful riches of French country cooking * Library Journal *

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Book SynopsisFrom the ancient Egyptian hieroglyphs to the modern Grumpy Cat meme, 51% of the population have been obsessing over cats for centuries. And what better way to celebrate our feline overlords than with a fancy tipple in hand as they purr on your lap? Every cocktail here is infused with a love of moggies, from the timeless Old Furrshioned to the fruity Bengal Bramble and the refreshing Pawsco Sour. Each recipe has step-by-step instructions for mixing and garnishing, accompanied by adorable and amusing cat illustrations to gaze at as you prepare your drink.In this book you'll find over 60 delicious cocktails which range from variations on the classics to new and unusual recipes based on your favourite cat breeds. To enjoy alongside your beverage, there are ideas for moggy-themed games, famous kitty trivia, insights into different breeds, and more cat-centric information than you can shake a laser pointer at.Whether you're hosting your cat's birthday party or just want to enjoy a quiet meow-tini at home, this book is a must-have for any cat-loving cocktail enthusiast.

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Book SynopsisWe know we should eat fewer ultra-processed foods; this book shows you how to do it.From expert dietitian, Nichola Ludlam-Raine, comes this simple, easy-to-follow plan for reducing the ultra-processed foods in your diet.Taking you through 4 weeks, each focused on a different meal (snacks and drinks, breakfast, lunch and dinner), Nichola equips you with the practical ways you can make a huge difference to your diet through small, achievable changes.Along the way she also debunks the myths that surround ultra-processed foods and provides answers to the most commonly asked questions, to help soothe anxiety around what you eat and enable you to feel confident with what''s on your plate, wherever you are and whatever time of the day.With recipes to get you started and a comprehensive list of over 100 processed and ultra-processed foods, ranked according to their nutritional benefits and with guidance on how often you should eat them, this is a neces

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Book SynopsisEloise Head, known online as Fitwaffle, has amassed a following of more than 14 million across her social media platforms with her fun, simple and indulgent bakes.A personal trainer, turned food influencer, turned baker, Eloise's recipes inspire, spread joy and bring people together through the love of delicious food. Eloise has a passion for fitness and nutrition, resisting the idea that you can't enjoy the foods you love and stay healthy at the same time.Find her on Instagram @fitwaffle and @fitwafflekitchen and on TikTok, Facebook and YouTube @fitwaffle

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Book SynopsisLindt are the experts in creating luxurious chocolate treats to make every moment magnificent. Discover simple yet blissful recipes using all your favourite Lindt products, including bars, truffles, spreads and pralines, tried and tested by the pioneers in chocolate. With plenty of gluten-free and vegan options too, there is an indulgence for everyone. From Ultimate Chocolate Brownies and Chocolate Orange Cheesecake to Caramel Ice Cream Hot Chocolate and Pistachio Panna Cotta, the Master Chocolatiers have thought of everything with these foolproof recipes using their iconic chocolates. They have featured everyday bakes, family-friendly builds and all-out showstoppers for special celebrations - including a whole chapter of festive creations to last you all year.

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