Food & Drink Books

Book SynopsisRenowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.NAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APPÉTITBlending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

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Book SynopsisSelected as a best cookbook of the year by BBC Food Programme ‘…the high priest of fermentation - the Guardian ‘The godfather of fermentation.’ -The Telegraph ‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ - Dan Saladino, BBC’s The Food Programme From Sandor Katz - New York Times bestselling author of The Art of Fermentation, and the world’s most respected advocate of all things fermented - comes his first new cookbook in nearly a decade; destined to become a modern classic. For the past twenty years, Sandor Katz has travelled the world, learning, teaching and sharing his knowledge of fermentation, discovering fascinating techniques for creating fermented foods. Sandor Katz’s Fermentation Journeys is the long-awaited follow up to the award-winning The Art of Fermentation, where Sandor shares the recipes, processes, cultural traditions and stories from around the globe that have inspired his life’s work. This new cookbook explores the transformative process of fermentation through local customs and ceremonies along with detailed descriptions of traditional fermentation techniques. Katz profiles farmers, makers, and experimenters who he has met on his lifelong culinary journeys, and shares their important stories and connections to truly extraordinary fermented foods. It contains over 60 recipes for global ferments, including: Chicha de jora (Peru) Misa Ono's Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Katz reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years, this book reflects the enduring passion and accumulated wisdom of this unique and much-loved man, who is arguably the world's leading voice on all things fermented. ‘In his Fermentation Journeys, Sandor Katz’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.’ – David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to FermentationTrade Review"Sandor Katz’s Fermentation Journeys highlights the personal anecdotes that ignited his passion for fermentation. We are transported to each remote village through him and introduced to the people behind the recipes he has shared. Fermentation is an important method of food preservation that brings unique textures and flavors to many dishes. Sandor has managed to expose the ancient techniques behind the practice while providing approachable recipes for the home cook."—Daniel Boulud, chef/restaurateur, author of Letters to a Young Chef"In his Fermentation Journeys, Sandor Katz’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination. This book doesn’t simply serve as a near-encyclopedic travelogue to countless ferments from around the world. It cements the grandfather of the fermentation revival as a great naturalist of our time; an enthusiastic adventurer seeking out not giant beasts, but microscopic ones, through friendships, community, recipes, and more-than-human stories."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation"Sandor Katz has done it again. This time he learns alongside all of us as we travel the world with him and study centuries-old cultural traditions of all things fermented."—Dan Barber, chef/co-owner, Blue Hill and Blue Hill at Stone Barns; author of The Third Plate"When I absentmindedly wandered into Sandor Katz’s session at the IACP Conference in San Francisco in 2012, a whole new world opened up to me. Ever since then I’ve been spreading the gospel and devouring every snippet of information. This gem of a book, detailing Sandor’s ‘fermentation journeys’ around the world, is a dream come true for this Irish fermentation nerd."—Darina Allen, Ballymaloe Cookery School“More than just fermentation cookbook meets travel journal, Sandor Katz’s Fermentation Journeys is a love letter to the world fermentation community. Like threads of forest mycelium linking underground communication networks, this worldwide community shares knowledge and a belief that fermentation can heal. As Katz documents recipes and techniques, he focuses on the story of place and the individuals that shared their traditions or ideas. In this way, it is a book the fermentation community built.”—Kirsten K. Shockey, author of Homebrewed Vinegar and coauthor of Miso, Tempeh, Natto & Other Tasty Ferments“Sandor Katz takes us on a wild ride around the globe as he discovers a global perspective on fermentation. He proves that we are all hard-wired to crave fermented foods, no matter where we live. It’s fascinating to see how fermentation brings us all together and inspires and informs our own traditions back home. Buy the ticket, take the ride, and hang on tight.”—Sean Brock, chef, author of South and Heritage"I’ve learned more from Sandor Katz over the years than from any other culinarian that I’ve worked with or studied under. This book takes you on a mystical and magical journey through the seemingly endless rabbit hole that is fermentation. From koji to chocolate sauerkraut cake to doubanjiang, Sandor not only shows us how to make these delicious foods but also thoroughly explains the how’s and why’s behind them. Get your crocks and salt ready to start fermenting!"—Jeremy Umansky, chef/owner, Larder Delicatessen & Bakery; coauthor of Koji Alchemy"Sandor Katz opens our eyes to the generous humans around the globe sharing their cultures through the lens of fermentation. Each vivid story transports you to moments of discovery and wonder, sparking memories of a crafty family member who makes something delicious, pulled from the depths of their home, that you can’t get enough of. Multiply that experience one hundred times and you’ll begin to understand the power of this book."—Rich Shih, coauthor of Koji Alchemy"What incredible adventures around the world! Many of the ferments featured here, both traditional and experimental, will be unknown to a majority of readers. I predict Sandor’s book will inspire yet another wave of fermentation enthusiasts. The recipes here will get us started."—Ken Albala, professor of history, University of the Pacific“If you need a reminder of the transformative powers of fermentation, its unifying capacity across cultures, and its pervasiveness on our planet, buy this book.”—Pete Halupka, co-owner, Harvest Roots Ferments“Sandor Katz documents the joys, quirks, and health benefits of fermentation in all its global variety. This encyclopedic cookbook-cum-travel memoir provides 60 recipes that are seeded within a broader discussion of regional techniques and traditions, peppered with profiles of the experts and eateries discovered by Katz on his voyages. . . .This international romp is funky in the best of ways.”—Publishers Weekly“Part travelogue, part cookbook, part chemistry experiment, Katz’s new book is a fascinating look at fermented foods the world over, and it aims, always, to be a respectful one.”—BookPage"A superb book, by a great human being, completely original, beautifully written, and based on carefully recorded field research worldwide. The large number of color photos make a major contribution to the entire book.... I learned SO much!"—Bill Shurtleff, co-author of The Book of Miso and The Book of Tempeh“The recipes are so approachable that you might find yourself experimenting with everything from natto to pulque to pao cai—or even dig into your family’s culture for recipes to revive.”—Civil Eats

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Book SynopsisThe Kai Cookbook is the long-awaited collection of 100 of the iconic Galway restaurant's best-loved dishes, from the legendary Kai fish fingers that they can't take off the menu to showstopper cakes from the irresistible daily line-up.

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Book SynopsisThis book is a combination of traditional dishes; recipes adapted to cater for modern trends in healthy eating; and food prepared in the exciting Balti stove-top style. Among the classics you will find the famous recipes much-loved by all, including Samosas, Bhajias, Chapati, Kashmiri-style Lamb, Bombay Duck, Tandoori Chicken, Korma, Dhal and Bombay Potato. It includes over 900 tempting photographs, with glorious pictures of each finished dish and step-by-steps showing techniques and every stage of preparation.

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Book SynopsisWhether you have a craving for something sweet or need a simple bake for dinner fast, Super Easy Air Fryer Baking has you covered. Filled with 60 of the easiest-ever, crowd-pleasing baking recipes, from Fudgy Chocolate Cake, Raspberry and White Chocolate Blondies, Pink Grapefruit Drizzle Loaf and Salted Caramel Shortbread to Cheese Straws, No-knead Bread, Mini Calzones with Mozzarella and Basil and Pork and Apple Sausage Rolls, you'll find bakes that are perfect for any size of air fryer. With chapters including cookies and biscuits, traybakes, loaf cakes, breads and doughs, desserts and pastries, you'll be ready for any type occasion, from bake sale classics and delicious weeknight dinners to weekend treats and birthday specials. With stunning photography of each and every recipe and additional tips, tricks and make-ahead suggestions and cooking time guidance throughout, Super Easy Air Fryer Baking will have you baking foolproof fav

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Book Synopsis'This is great family cooking: inviting, achievable and simply delicious.' Nigel Slater'This book is full of ideas, enthusiasm, flavour - and heart.’ Nigella Lawson'A wonderful collection of everyday home-cooked meals.' Jamie OliverBring love and deliciousness into your kitchen.Inspired by her own childhood and life-long love of food, Nadine Levy Redzepi has created a personal and inviting notebook of recipes that bring her family together around the kitchen table. Nadine talks you step-by-step through each recipe with warmth, encouragement and detailed instructions. Nadine ensures that home cooking always feels relaxed and enjoyable and your kitchen becomes the heart of your home, no matter your skill or confidence level.Downtime is the wonderful, simple food that Nadine and the Redzepi family share.Table of Contents 1: Foreword be Rene Redzepi 2: Introduction 3: The Downtime Pantry 4: Tools and Equipment 1: Starters 1: Homemade crisps with anchovy hummus 2: Crisps with salmon tartare 3: Sweet potato crisps with black bean dip 4: Potato skins with salmon roe 5: Brussels sprouts and potato cups with beurre blanc sauce and roe 6: Mashed potatoes and greens with salt-cured egg yolk 7: Sweet potato cakes with cumin beetroot and salted yoghurt 8: Green asparagus with poached egg 9: Globe artichokes with herb dip 10: Qual’s eggs with porcini mayonnaise 11: White asparagus with truffle sauce 12: Butter-fried bread with tomatoes 13: Turmeric-fried bread with herbed aubergine 14: Chicken livers and avocado on rye bread 15: Deep-fried aubergine with ricotta and sage 16: Breaded tomatoes with mascarpone and sardines 17: Leeks with vinaigrette, bacon and pine nuts 18: Clams with garlic and toasted breadcrumbs 19: Cold prawns in horseradish cream 20: Jerusalem artichokes and almond milk soup 2: Mains 1: Baked salmon with thyme and thin potatoes 2: Salt-crusted sea bass with green beans 3: Baked cod with crushed tomatoes and green olives 4: Roasted ratatouille with orzo 5: Aubergine gratin 6: Seal the deal pasta 7: Spaghetti with fresh tomato and basil sauce 8: Pasta with meat sauce 9: Spaghetti with mussel sauce 10: Fusilli with spicy chicken liver sauce 11: Lasagne with sausage meatballs 12: Duck breast rice bowl with tomatoes and cucumbers 13: Quinoa salad with spiced onions 14: Butternut squash and carrot soup 15: Yucatan stew with roasted chilli salsa 16: Warm potatoes with greens and herbs 17: Porridge with wild mushrooms and eggs 18: Gingered chicken broth with fennel and soy egg 19: Savoury sweet potato tart 20: Kale and mushroom carbonara 21: Cheese ravioli with brown butter eggs yolks, parmesan and sage 22: Japanese omelette with fried sticky rice 23: Monkfish with lemon sauce and peas 24: Skirt steak with oven-fried garlic potatoes and herbed pan sauce 25: Portuguese pork chops and rice 26: Middle eastern beef and lentils 27: Marinated lamb with pitta and hummus 28: Gyoza 29: Breaded fish fillets with broccoli 30: Tonkatsu chicken with caramelised carrots 31: Danny’s fried chicken with spiced rice 32: Roasted baby back ribs and sweet potatoes 33: Roast chicken and potatoes with garlic and thyme 34: Porchetta pork belly with truffles 35: Beef-glazed celeriac with buttermilk sauce 36: Pot-roasted cauliflower with sesame crème fraiche 37: Mussels with choizo 38: Braised pork cheek ragu 39: My mother’s chicken curry 40: Lamb curry with rice and raita 3: Desserts 1: Three-fruit crumble 2: Danish apple dessert 3: Old-fashioned apple tart 4: Apricot tart with frangipane 5: Do-it-all cake 6: Brandied plum cake 7: Danish dream cake 8: Double-hazelnut praline cake 9: Almond cake 10: Giant macaron cake 11: NYC cheesecake 12: Panna cotta caramel 13: Vanilla bean ice cream 14: Sugar-cured egg yolk in a meringue cloud 15: Frozen avocado cake 16: My tiramisu 17: Chocolate chunk cookies 18: Brownies with flaky salt and white chocolate 19: Walnut crescents 10: Walnut squares 21: Coconut tops 5: Acknowledgements 6: A Life in the Home Kitchen 7: Index

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Book SynopsisThe Healing Cookbook takes self-care to the next level. In this four-colour illustrated book, plant-based chef Gemma Ogston shows readers how to supercharge their immune system and boost their mood, to feel better and stay well. It comes at a time when many of us have struggled with our health and are looking for ways to recover from illness and stay well.Eating well is a vital part of good health, and yet so many of us are not fuelling our bodies in the right way. Presented in 4 parts: Recovery, Replenish; Staying Well and Supercharge, with a wellness toolkit, this beautiful book outlines how to harness the power of plant-based eating to recover from illness, and create a strong foundation of long-term health.With over 60 delicious recipes, including Barley and Miso Risotto with Greens and Crispy Shrooms to boost energy levels and mood, Super Nourish Stir Fry with Kimchi to support gut health and immunity, and Tummy-loving Simple Stew to ease digestive issues, The Healing Cookbook is the path to wellness and vitality.

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Book Synopsis‘Everyday cooking is about sharing your love of food with family and friends. With this book I hope that you will feel encouraged to create new favourites, making everyday meals into something extra-special.’ Add a little Mary magic to your cooking with 120 brand-new recipes from the inspiring new BBC series. Delicious family suppers, tempting food for sharing and plenty of sweet treats, all made with everyday ingredients and a clever twist.Table of Contents 1: Introduction 2: Food for Sharing 3: First Courses and Light Lunches 4: Beef, Pork, Lamb and Game 5: Poultry 6: Fish 7: Vegetarian 8: Sides and Salads 9: Puddings and Desserts 10: Teatime

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Book SynopsisSeared is a one-stop shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works.Divided into two sections – BEAST and BIRD – and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking.Genevieve provides essential information about setting up your barbecue, sourcing your fuel and lighting your fire, and setting up your grill, with troubleshooting tips throughout. Full of succulent, colourful recipes, Seared is the most useful, practical and comprehensive guide to grilling meat on the market.

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Book SynopsisNamaste: a respectful greeting frequently used at the end of a yoga session; "I bow to the divine in you"Nom-aste: a respectful prayer of thanks for delicious, nutritious and just plain yummy foodLooking after our well-being and eating tasty, nourishing food go hand in hand. This beautifully illustrated book celebrates mindful cooking and eating, teaching you how to bring the principles of yoga and mindfulness into your kitchen. From ahimsa (non-violence) and Ayurveda (food as medicine) to the art of making your own bread, you'll learn how to give your body what it really needs in order to flourish, and how to nurture a healthy, positive attitude toward food. The 60 wholesome, plant-based recipes inside will add vitality to your daily life and leave you filled with good food and gratitude.

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Book SynopsisTake a seat at the Regency dining table and share food enjoyed by Jane Austen’s much loved fictional characters, written by Sunday Times bestseller Pen Vogler. Inspired by the novels and letters of Jane Austen, this collection of recipes is based on authentic recipes from the Regency era, which have been fully updated for modern-day cooks and are taken from the author's original book, Dinner with Mr Darcy with a renewed focus on the dinner parties that featured in Austen's novels. Menus featured include Mrs Bennet’s Dinner to Impress (from Pride & Prejudice), An Old-fashioned Supper for Mr Woodhouse and his Guests (from Emma) and Christmas with the Musgroves (from Persuasion). The book includes menus for lighter fare, such as Fresh Pea Soup, Baked Sole and Everlasting Syllabub, to the indulgent Roast Leg of Mutton Stuffed with Oysters followed by Buttered Apple Tart. The original recipes are given alongside, so you can compare them and appreciate modern time-savers all the more!

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Book SynopsisIn this title from the makers of woman&home magazine, we've pulled together some of our favourite simple and satisfying winter recipes, from delicious nibbles and appetisers to please your guests, to traditional roasts and sides for the family feast.

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Book SynopsisThe Gluten-Free Kitchen is your one-stop guide to living a life you love, gluten-free. Whether you're a seasoned pro or new to gluten-free living, learn how to create meals, developed by a nutritionist, that are both healthy and scrumptious. Gluten-free living doesn't have to be restrictive, but can be enjoyable and delicious!

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Book SynopsisPrepare quickly, cook slowly and savour every mouthful. * 80 easy-to-follow recipes * Slow cooker options * Triple-tested for success * Full colour photo for each recipe * 3 chapters: Meat-free; Meaty Mains; Puddings, Bakes & Cakes * Cook's tips * Nutritional information * Lie-flat format.The slowly cooked meals in this fantastic cookbook are easy, fuss-free and delicious with melt-in-the-mouth textures and intense flavours. Every recipe can be cooked either on the hob or in the oven and also, where appropriate, in a slow cooker. Each recipe has a full colour photograph, straightforward instructions, cook's tips and nutritional information, but most importantly, it tastes incredible. "With this collection of fab recipes you can Cook it Slowly every day!"Table of ContentsIntroduction; Slow cooker hints & tips; Meat-free; Meaty mains; Puddings, bakes & cakes

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The Quick After-Work Cookbook features easy, speedy recipes with big satisfying flavours that just hit the spot! Each of the exciting recipes can be on the table in half an hour or less. Take store cupboard `staples,’ add a few fresh ingredients and prepare delicious food that’s good for you too. With a gorgeous photograph for every recipe, nutritional information and plenty of cook’s tips, it’s practical as well as inspirational. And at only £8.99 it’s the go-to midweek cookbook that won’t break the bank. * 80 easy-to-follow triple-tested recipes * Mid-week meals * Children’s teas * Desserts

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Book Synopsis'The cornerstone of contentment lies in a slice of cake, a cup of tea and company to share it.'Welcome to The Plain Cake Appreciation Society. Where 52 simple, seasonal cake recipes inspire you to pause throughout the year, bake something delicious, and reflect on all that's good in your world. The conversations and comfort that come from what home baker and photographer Tilly Pamment calls 'little pockets of cake calm' become nourishment for your soul to carry you through into the next week.Find your own slice of joy in the Weekday Lemon Cake or Raspberry-studded Tea Bars at the height of a breezy summer, or the Rainy Day Chocolate Loaf and Ginger and Rose Madeleines for when the weather sets in. Uncomplicated and easy to make, these recipes will provide delicious inspiration all year round.Table of ContentsIntroductionA few useful kitchen notesBlossom & ButterCoconut Shells & Strawberry StalksBurnt Butter & Blackberry BramblesFalling Apples & QuinceWoodsmoke, Chai & ChocolateSunshine & Citrus PeelA potted guide to teaIndex

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

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Book SynopsisThe definitive book on Lebanese home cooking, featuring 500 authentic and delicious easy-to-make recipesTrade Review'Extraordinary... Sensational rural Lebanese cooking.' - The Times 'Hage's food is solid and satisfying.' - Washington Post '...Will warm your heart and your stomach.' - Time.com 'If you have room on your bookshelf for only one Lebanese cookbook, this is a strong contender.' - thekitchn.com 'A survey of a fascinating and nourishing food culture... Looks beautiful with a great range.' - Metro

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Book SynopsisThe definitive book on knife skills from the knife manufacturer recognized worldwide as the symbol of the best quality and function.

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Book SynopsisDebut cookery book from a celebrity chef and social media phenomenon who has 1 million followers on Instagram and 1.5 million on TikTok, featuring his humorous and energetic creations.

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Book SynopsisWhat?s this? With more than 55 recipes for baked goods and desserts inspired by Jack Skellington, Sally, Oogie Boogie, and more, this set includes the ultimate baking cookbook for fans of Tim Burton?s iconic film. A custom-made cookbook/tablet stand completes the set, and they are packaged together in a deluxe gift box.With over 55 recipes in Tim Burton?s The Nightmare Before Christmas: The Official Baking Cookbook for bars, breads, cakes, muffins and more inspired by Tim Burton?s iconic film, fans can celebrate Christmas, Halloween, and more alongside Sandy Claws, Dr. Finkelstein, and other nightmarish residents from Halloween Town and Christmas Town! This hardcover book and gift set comes with an exclusive metal cookbook/tablet stand. It?s a must-have for any Tim Burton?s The Nightmare Before Christmas fan! EXCLUSIVE BOOK AND TABLET STAND: Unavailable anywhere else, this sturdy metal stand features an intricate image from Tim Burton''s The Nightmare Before Christmas and holds cookbooks and tablets at the perfect level, leaving your hands free to measure, mix, roll, and chop 50+ RECIPES: Tim Burton?s The Nightmare Before Christmas: The Official Baking Cookbook features recipes inspired by the film BEAUTIFULLY BOXED: The cookbook and stand are presented in a beautiful box?easy to wrap and give for birthdays, weddings, showers, or as a thoughtful gift for the Tim Burton''s The Nightmare Before Christmas fan anytime STUNNING IMAGES: Vibrant, full-color photos of the finished dishes help ensure success! ADD TO YOUR DISNEY COLLECTION: Tim Burton?s The Nightmare Before Christmas: The Official Baking Cookbook with recipes from Insight Editions? delightful line of Disney cookbooks, including Tim Burton''s The Nightmare Before Christmas: The Official Cookbook and Entertaining Guide, Disney Villains: Devilishly Delicious Cookbook, Entertaining with Disney, and Disney Princess: Healthy Treats Cookbook

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Book Synopsis"Heartwarming and deliciously comforting." – Stanley TucciSpending time with our family and friends has never felt so important - and so often this means cooking for the ones you love. Who better to take inspiration from than Pasta Grannies who have spent their lifetimes plating up comfort and connection. Vicky Bennison, the author of the bestselling Pasta Grannies cookbook, brings you more heart-warming recipes and stories from our favourite Italian grandmothers in this easy-to-follow, crowd-pleasing recipe book that shows you how to make authentic Italian food that everyone will enjoy. Discover 91 year-old Pina's chestnut gnocchi with walnut pesto, lovingly made with ingredients she grows around her home in Liguria; or 99 year-old Marietta's special tagliatelle recipe, which is not really a recipe at all but a reflection of her vegetable garden, the Calabrian countryside and the changing seasons. As well as meat, seafood and vegetable pasta recipes, chapters cover pizzas, pastries and pies, rice and pulses, dairy and herbs, nuts and spices. Every recipe is accompanied with a QR code which, once scanned, will take you directly to the YouTube videos of these remarkable women and their recipes. Complete with stunning location and recipe photography throughout, with a clear guide to pasta making by hand, Pasta Grannies: Comfort Cooking is not only a celebration of cooking and feasting together, it is an insight into their lives, and a joyous slice of the Italian way of life. Trade ReviewThe grannies are back in a follow-up to Vicky Bennison's award-winning cookbook with 60 more family-friendly Italian recipes, like thick pizza from Sicily and chestnut gnocchi from Liguria. * Jacqueline Raposo, Epicurious *Complete with stunning location and recipe photography throughout, and a clear guide to pasta making by hand and the best tools and ingredients, Pasta Grannies: Comfort Cooking is not only a celebration of cooking and feasting together, it's an insight into their lives, and a joyous slice of Italian life. Buon appetito! * The West Country Foodlover *Pasta Grannies: Comfort Cooking will be this year’s go-to book for people who are interested in Italian food and pasta. * Eliza Dumais, Taste *Unlike most cookbooks, Pasta Grannies realizes the potential of a collaborative project and brings together over a hundred favorite recipes from handfuls of Italian kitchens. * Tasting Table *If your heart needs warming as much as your belly needs filling, this book will provide sustenance by the brimming bowlful. * Delicious *

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Book SynopsisVietnamese Vegetarian showcases over 80 of the tastiest vegetarian Vienamese recipes from Uyen Luu. From quick dishes such as Sweet Potato Noodles with Roasted Fennel and Sweetheart Cabbage and Omelette Banh Mi, to dishes fit for a feast such as Mushroom and Tofu Phở and Rice Paper Pizza, as well as sweet treats like Rainbow Dessert and Lotus and Purple Sweet Potato Rice Pudding, there is a vast array of dishes for any occasion. With tips and tricks on how to adapt the recipes to use alternative ingredients, this is bound to be everyone’s go-to book on vegetarian Vietnamese food.

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Book SynopsisYou shouldn’t have to compromise on flavour, texture and the look of your cake just because it’s vegan. From carrot cake and chocolate cookies to madeleines and muffins; in this ultimate bible, Karolina has veganised old baking favourites as well as creating new baking recipes to make vegan baking accessible and fun to the novice baker. Over 10 years of hard work and trial-and-error, the talented Karolina Tegelaar has created the ultimate vegan baking book – a must-have for every baking-enthusiast’s kitchen. Vegan baking has been revolutionised by the introduction of aquafaba and plant-based dairy products, and this definitive bible chronicles everything you need to know to create all the baking classics, as well as new and interesting bakes, using the latest techniques. With this book, you’ll never again have to make compromises on flavour, texture and design when baking vegan. Packed with hundreds of tips, techniques and troubleshooting advice, The Vegan Baking Bible includes everything from cakes, muffins, meringues, biscuits, cookies, brownies, gingerbread, ice cream and even a whole section on yeasted doughs and pastries so you can make bagels, doughnuts and pain au chocolat, too. With The Vegan Baking Bible by your side, you’ll never stop saying, ‘I can’t believe it’s vegan!’. ContentsIntroduction: including tips and techniquesCupcakes and muffins: including carrot, banana, pumpkin, chocolate, corn, vanillaBasic Cakes: including lemon & yoghurt, poppyseed, genoise, tiger, almond, clementine, strawberry, caramel, apple, carrot, saffronTraybakes: coffee, berry, cinnamon, chocolate, courgetteLayer cakes: princess, dark chocolate, chocolate fudge, carrotIcings/Frostings: vanilla, chocolate, buttercream, mousse, caramel, ganacheClassics: Brownies, chocolate souffle, cheesecake, fruit cakeCookies/Biscuits: chocolate chip, amaretti, biscotti, snickerdoodles, macaroons, meringues, gingerbreadYeasted dough: cinnamon buns, brioche, bagels, chocolate bread, semlor

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Book SynopsisThe Times Top 10 Best Food Books of 2022Financial Times Top 3 Best Books of 2022: Food and DrinkThe Independent 10 Best Cookbooks of 2022The Telegraph Autumn 2022 Best CookbooksHot Dinners Best Cookbooks of 2022"A beautifully crafted collection of heartfelt, wonderful recipes from one of the most exciting chefs and restaurants of the past few years. Eclectic, interesting and above all else, super-tasty. A must-have for anybody who has an interest in the world of food." – Tom Kerridge"How lucky are we to have Hoppers! First the restaurants, now the book, giving... a taste of the incredible riches of Sri Lanka. The recipes and the photos have such a transportive power. I love everything! But first on my list to try is the Hot Butter Squid, followed by an epic Buriani." – Yotam OttolenghiWelcome to Hoppers, where the flavours, colours, aromas and sights transport you to the tropical warmth of Sri Lanka. Serving up the best of Sri Lankan cooking, Hoppers: The Cookbook showcases signature recipes from the cult London restaurants, while also going beyond their four walls to explore the dishes, places and people that inspired them. The book celebrates both home cooking and the food served at roadside shacks, kitchens and stalls across Sri Lanka. From spicy devilled dishes to crab kari (curry), crunchy deep-fried mutton rolls, dosas and sambols, kalupol chicken and satisfyingly rich kothu roti, Karan Gokani explores the classics as well as new recipes developed at Hoppers restaurants. Stunning location photography, glorious food, warmth, personality and generosity suffuse the pages of this cookbook – join the Hoppers family in a personal and vivid journey exploring and celebrating the food from this extraordinary island. Trade ReviewLove it, love it, want to cook everything, so I want to spend a week in the kitchen with Karan cooking!!! * Angela Hartnett *Karan is a supremely talented chef – his beautifully curated selection of recipes will enliven your senses and transport you on a journey to Sri Lanka. * José Pizarro *Karan is undoubtedly one of the most talented cooks I have ever met. Reading this book, I hear his tone, humour and overwhelming excitement for life in every word. * Andrew Wong *Karan is one of the best cooks I have ever encountered. * Fay Maschler *What a joy to have this beautiful book, so that I can jog great culinary memories, unlock the whys behind so much flavor, and savor my favorites at my own home table. * Danny Meyer *There’s a lot to learn and glorious dishes to cook. * Diana Henry’s Autumn 2022 Best Cookbooks, The Telegraph *A collection of superb recipes... This is an introduction to the exciting cuisine of the country. * Bee Wilson, The Times *A proper immersion in Sri Lankan home and street cooking, and an impressive debut book for a truly excellent writer. Accessible but thoroughly inspiring recipes and much rich colour. * Tim Hayward, Financial Times *The book is a freewheeling foray into the island nation’s food culture, with beautiful photographs shot on location in Sri Lanka, as well as favourite dishes from the restaurants themselves. * Susan Low, The Independent *

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Book SynopsisAward-winning restaurant Darjeeling Express began life as a dinner party with friends; Indian food lovingly cooked from family recipes that go back generations. In this book, Asma reveals the secret to her success, telling her immigrant’s story and how food brought her home. The recipes pay homage to her royal Mughlai ancestry and follow the route of the Darjeeling Express train from the busy streets of Bengal, through Calcutta, where she grew up, and along the foothills of the Himalayas to Hyderabad. This is more than just a collection of delicious and accessible recipes, it is a celebration of heritage, culture, community and quality. “There’s no need to book a flight to experience Indian home cooking” – Fay Maschler, Evening Standard “Asma is a force of nature: bold, funny, talented, philanthropic and unstoppable” – Grace Dent, Grace & FlavourTrade Review‘Asma Khan’s Darjeeling Kitchen serves up some of the country’s finest food. This book does her proud.’ -- The Mail on Sunday * Tom Parker Bowles *'[A] celebration of heritage and culture that makes a feast out of every meal.' * Woman & Home *‘Asma’s food is spiced in a way that makes my tastebuds feel like they’ve been teleported to India.’ -- Ed Smith * Rocket & Squash Blog *

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Book SynopsisGreece: The Cookbook is the definitive work on the rich and fascinating cooking of modern GreeceTrade Review'The book's a stunner, beautifully designed, and should give hours of pleasure of page-flicking joy and cooking pleasure to anyone who appreciates real Greek food.' - Time Out 'A definitive collection of traditional Greek recipes.' - Food & Wine '[M]agnificent . . . a treasure trove.' - New York Journal of Books 'Lovely and well written... Phaidon has produced the authoritative tome on Greek cookery.' - The Bookseller 'Phaidon's latest exploration in nation-specific cuisine is a rich and illuminating cook manual. Every page is dripping with colour and flavour, but also insight, a testament to the level of research put into the book.'- The Essential Journal 'This is hands-down one of the most genuine and detailed Greek cookbooks on the market.' - Huffington Post

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Book SynopsisRamen Forever showcases the world’s most perfect food: ramen. In Ramen Forever, Tim Anderson shows you the way to enjoy delicious homemade ramen on a regular basis, and gives you the tools to build your own ramen, just the way you like it! It is broken into five sections – Broth, Seasoning, Aromatic Oils and Fats, Noodles and Toppings – to enable you to mix and match to create your own ramen to suit your taste. Alternatively, you can choose to follow one of several complete ramen recipes provided. Recipes include Double Garlic Tonkotsu Ramen, Tan Tan Men and Tsukemen, as well as The Ramen Sandwich and Garlic Sesame Miso Ramen Salad. With recipes for beginners and casual cooks as well as serious noodle nerds, you can enjoy this superlative Japanese comfort food at home, regardless of your skill level.

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Book SynopsisJoin the nation''s favourite Italian chef, on his journey of discovery through Northern Italy, to reveal the secrets of real Italian food. From peach picking in Turin to truffle hunting in Piedmonte, Gino celebrates the best in local and seasonal Italian ingredients. Using traditional methods found in the kitchens of Italy, this book will introduce Gino''s fans to 80 delicious new recipes, that will bring authentic Italian dining to your family table. It will accompany Gino''s new 7-part primetime series Hidden Italy, coming to ITV this Autumn. Chapters include:Antipasti & Soups; Pasta; Risotto; Fish & Seafood; Poultry & Meat; Vegetables & Sides; Pizza, Pies & Bread; DessertsTrade Review'Once again Gino sticks to his winning formula of making Italian food simple for the British cook' - The Daily Mail

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Book SynopsisPakistanis a sweeping and ambitious book with over 100 recipes that put Pakistani food in its cultural context.

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Book SynopsisVeganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestan and Persepolis. After the success of bestseller Veggiestan, Sally Butcher continues her gastronomic journey along the Silk Road with Veganistan. In response to many requests in her Peckham restaurant, Persepolis, Sally has created a vegan cookbook celebrating plants and wholefoods with the luscious flavours of the Middle East. A masterclass in inventive vegan cooking, the chapters range from hot and cold mezze, fermentation and pickling, and bread and grains to delicious desserts, divine drinks, and vegan meat, dairy and egg substitutes. Stand-out recipes include beetroot and sour cherry gazpacho, mushroom and chestnut borek, seitan kebabs, Persepolitan sauerkraut, and quince and cardamom trifle. Written in Sally's witty and reassuring voice, Veganistan will bring something new to your kitchen and equip you with the skills to make stunning vegan food for any occasion. Contents:Simple MezeSalads and Cold StartersSoups, Snacks and Hot StartersBread, Rice and GrainsFrom the Stewing PotFrom the OvenFrom the Frying Pan and Into the FireSalted, Smoked, Fermented and Pickled FoodsSweet TreatsDrinksA Cheater’s Guide to Vegan ‘Meat’: ‘Dairy’ and ‘Egg’ SubstitutesTrade ReviewPraise for Veggiestan: ‘Had us salivating … Butcher writes like a dream, really know hers Middle Eastern foodstuffs and offers enticing recipes. An absolute must for the vegetarian on your gift list.’ -Delicious magazine ‘Ranges across a number of Middles Eastern cuisines with flair and a sense of humour that makes it as much of a pleasure to read as it is to cook from.’ -The Indy Best 10 Vegetarian Cookbooks Praise for Snackistan: ‘One can almost smell the bazar as one pores over the myriad recipes in this fascinating book.’ -The Good Book Guide Praise for Salmagundi: ‘We want to cook every single recipe in Salmagundi.’ – The Foodie Bugle ‘Peppered with history and quirky anecdotes, this is sure to be a bestseller.’ – Crumbs magazine

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Book SynopsisAuthentic modern Middle Eastern home cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family traditionTrade ReviewWinner of the 2018 Guild of Food Writers First Book Award and nominee for the 2018 James Beard Foundation Best International Cookbook Featured in the Guardian, The New York Times and The Financial Times 'Reading and cooking from this essential book - a thoughtful collection of great recipes, historical and cultural insights, and beautiful photographs - will move you closer to understanding this complex, fascinating part of the world.' - Anthony Bourdain 'A beautiful celebration of Palestinian home cooking and an important contribution to the conservation of Palestine's culinary heritage.' - Yasmin Khan, author of Saffron Tales 'An ode to Reem's culinary heritage and family, covering the cornerstones of home cooking, street food, and celebrations... [ The Palestinian Cookbook ] also spotlights less familiar recipes [and] you don't need to have a Palestinian grandma to pull them off.' - Saveur Online 'Brings Middle-Eastern food alive for the home cook... Packed with wholesome cooking adapted to modern tastes. Tantalising photography is broken up with scenes of Palestinian life in a tapestry of the local customs, context and anecdotes.' - Waitrose Food Magazine

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Book SynopsisWild Drinks is the definitive book on infusing, brewing and fermenting delicious and often nutritious things to drink, from mead to kombucha to cider to kvass. With the entertaining and assuring voice of fermentation expert Sharon Flynn, it is a perfect jumping off point for anyone who is curious to learn more about this magical and witchy world.Across six chapters, Wild Drinks features more than 60 recipes. Learn the basics of wild fermentation and read about the equipment you need to start your fermentation journey. Discover drinks made from grain, including doburoku (farmhouse sake), wild beer and kvass; explore recipes for wild apple cider, country wine and wild soda; try water kefir, kombucha, ginger beer and fruit vinegars, and come to understand the art of imparting flavour, from shrubs to flavoured waters to syrups and liqueurs. And in the spirit of reducing waste, the final chapter shows how to use fermentation byproducts – ranging from crackers made from sake lees to kimchi pancakes, nettle risotto and Basque cider chicken.Recipes include fascinating historical context and quick tips, and Sharon considers the traditions associated with these ancient fermentation practices too.

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Book SynopsisThis cornucopia of delicious vegetable recipes has been assembled by the author of Everyday Lebanese Cooking. It focuses on those recipes that make Lebanese cuisine one of the healthiest in the world because of the huge variety of vegetarian dishes on which it is based. Vegetable and pulse dishes are what most Lebanese prefer to eat most of the time. This book includes, of course, the famous mezze and speciality sweets and also peasant food from the rural mountains, traditional dishes from the north and south along the Mediterranean coast, and street food including the familiar Falafel wraps. These are affordable recipes that often turn only a few simple ingredients into a delicious meal with a stunning combination of flavours.The majority of these dishes are suitable for vegans as dairy and eggs are seldom used in cooking.

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Book Synopsis''A muscular celebration of Ukraine''s culinary heritage, it is most certainly a political ''statement in itself, but The Authentic Ukrainian Kitchen is also, and most emphatically, a rich repository of deliciousness'' -Nigella LawsonCelebrate Ukraine''s independent spirit in this cookbook sharing the nation''s unique traditions and culture in 100 recipes crafted by Ukraine''s most prominent chef. Now, more than ever, Ukrainian cuisine and culture deserve to be known around the world. In The Authentic Ukrainian Kitchen, Ievgen Klopotenko shares the true food of Ukraine - the way it is really cooked today - with modern recipes for familiar and forgotten dishes.Klopotenko is Ukraine''s most internationally celebrated chef. A top restaurateur in Kyiv, winner of Ukraine''s MasterChef, and an activist promoting Ukrainian food around the world, he has also worked with First Lady Olena Zelenska to revamp the country''s school lunch

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Book SynopsisBake the best classic and modern cakesSupported by the National Trust, suppliers of fine cakes to the British public55 essential classic and modern cake recipes plus expert tips and techniquesLittle bits of interesting and quirky cake historyPacked with practical advice for baking the perfect cake every time, this beautifully illustrated book of tried-and-tested recipes includes all the classics Coffee and Walnut Cake, Spiced Carrot Cake, Double Chocolate Brownies as well as some new and exciting recipes to inspire and impress: Fresh Apricot, Saffron and Honey Cake; Sea Salt Caramel Sponge; Blood Orange Poppyseed Cake. Featuring loaf cakes, sponge cakes, small cakes and fruit cakes with a side serving of cake-related history to go these easy-to-follow recipes will appeal to anyone who enjoys a delicious homemade cake.

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Book SynopsisCheese is the essential cookbook for the most versatile and flavoursome ingredient in the world. James Martin offers over 100 classic and contemporary recipes that highlight how cheese can add flavour, depth and indulgence to your everyday cooking. There are so many classics to master (everyone needs to know how to cook a good cheese omelette), but also twists on classics and lighter, more delicate dishes. Including Baked Camembert with Bacon and Manchego Croquetas to share, perfectly balanced salads like Ricotta Figs with Parma Ham and Walnuts, comforting mains like Chicken Cordon Bleu and Butter Paneer Curry, all-important sides like the ultimate Cauliflower Cheese or Tartiflette, and even delicious desserts like Summer Berry Cake and Baked Cheesecake – there really is something for every occasion. With hundreds of cheese varieties to choose from, James will guide you through the most popular and how best to cook them as well offering recipe

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Book SynopsisFrom focaccias to pan pizza and the deep-dish delight of Chicago-style, Pizza: The Ultimate Cookbook will capture your taste buds and your imagination.Did you know that a person who makes pizza is known as a pizzaiolo? Pizza has a delicious history that travels back to Southern Italy, to at least the 10th century, where the term was first recorded. Since then, pizzaiolos developed unique flavors throughout time until pizza has become the staple we know today.This is the definitive guide to pizzas and flatbreads worldwide and features: More than 300 delicious recipes made for every palate Over 800 pages, this is the perfect gift for the pizza lover in your life Profiles and interviews with world-famous pizza makers will have you craving a slice Delectable recipes will help satiate your cravings and awaken your taste buds to flavor combinations you’ve never tried before: BBQ Chicken Pizza, Teriyaki Salmon Pizza, Pizza with Squid Ink & Seafood, and more Gorgeous, full-color photography brings each slice to life in front of you long before you roll out the dough. With Pizza: The Ultimate Cookbook on hand, you’ll always go back for seconds.

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Book SynopsisGlobal baking sensation The Hebridean Baker shares his fabulous recipes and fascinating stories of island life, with modern takes on classics and traditional Scottish staples giving you a true taste of Scotland's wild and windswept Outer Hebrides.FÀILTE, I'M THE HEBRIDEAN BAKERClose your eyes. What is your picture of the Outer Hebrides? Walking along a deserted beach? Climbing a heather-strewn hill with a happy wee dog by your side? Sipping a dram at a cèilidh to the tune of a Gaelic song? Or chatting by a warm stove with a cuppa and a cake? For me, it is all these things, and more ... and they have inspired every page of this book; its stories and its recipes.The Hebrides is a larder like no other, offering some of the best homegrown produce you'll ever be lucky enough to enjoy. Let these islands unleash your inner Scottish baker! So go on, choose a recipe - they are all delicious, I promise. And, of course, homemade is always best ...Coinneach xFrom Croft Loaf to Cranachan Chocolate Bombs, Oaty Apricot Cookies to Heilan' Coo Cupcakes, and Granny Annag's Christmas Cake to Aunt Bellag's Duff, there's something here to put a smile on everyone's face. And with his faithful West Highland Terrier Seòras by his side every step of the way, the Hebridean Baker will even help you teach your dog Gaelic, while you enjoy some truly delicious Scottish bakes.Focusing on small bakes that use a simple set of ingredients, these recipes will unleash your inner Scottish baker - it's all about rustic, home baking and old family favourites because, as the Hebridean Baker says, 'Homemade is Always Best'.'Very Scottish-sexy, very Outlander' - ELLETrade Review‘Watching a dogloving hot Scot bake bread is the ultimate antidote to these dark times’ * TBC *

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