Food & Drink Books
Union Square & Co. The PDT Cocktail Book
Book SynopsisThe author is bartender at PDT. This title offers 304 cocktail recipes available at PDT and behind-the-scenes secrets. It offers coverage ranging from his bar design, tools, and equipment to his techniques, food, and spirits.Trade Review"I'd peg this as the gift book of the season for the serious cocktail fan: It's extravagantly illustrated by artist Chris Gall, beautifully designed, fun to browse and possessed of a satisfying heft. And there are some 300 drink recipes, many extraordinary, to adapt as your own classic and new-classic cocktails." —The Wall Street Journal "Jim Meehan seamlessly blends classic and cutting-edge in The PDT Cocktail Book, and the result is basically a new-school bible for the cocktail geek. The book covers everything from barware to bacon-infused bourbon, complete with illustrations by Chris Gall. Buy two--despite your best gift-giving intentions, this is a book you'll want to keep for yourself. —MensHealth.com "Cocktails are evolving and becoming more culinary and with that evolution more skill is required from the craftsmen and women who make them. Jim Meehan of PDT is busily mapping the DNA of cutting edge cocktails and I am delighted he has decided to publish his delicious findings. The PDT Cocktail Book is a marvelous, classically illustrated book that I believe to be the book of the decade if not more." —Dale DeGroff, master mixologist and founding president of The Museum of the American Cocktail "Jim Meehan's book is, as the subtitle says, a manual for bartenders, and one that will undoubtedly become a bible for many of them. But any cook--or, for that matter, person--who's seriously interested in mixology will quickly realize it's the definitive work, a roadmap for a lifetime of amazing cocktails." — Mark Bittman, New York Times columnist and author of How to Cook Everything "Americans have always loved drinking, but in the past five years or so America has recommitted itself to learning to drink well! Jim Meehan has helped lead this joyful renaissance, but his specific influence has been to decouple drink perfection from pompousness. Quality drinking should be as unintimidating and fun as it is delicious and smart: that's Jim Meehan's doing. I'm so glad he's written this beautiful book -- shake yourself up an Applejack Rabbit, sit down, and read this like a novel".—Rachel Maddow, host of The Rachel Maddow Show on MSNBC "I've imbibed every drink in this book; whether I can recall all the nights spent at PDT is another story. Jim Meehan has written a manifesto for aspiring drunks and bartenders alike." —David Chang, chef/owner of Momofuku"Id peg this as the gift book of the season for the serious cocktail fan: Its extravagantly illustrated by artist Chris Gall, beautifully designed, fun to browse and possessed of a satisfying heft. And there are some 300 drink recipes, many extraordinary, to adapt as your own classic and new-classic cocktails." —The Wall Street Journal "Jim Meehan seamlessly blends classic and cutting-edge in The PDT Cocktail Book, and the result is basically a new-school bible for the cocktail geek. The book covers everything from barware to bacon-infused bourbon, complete with illustrations by Chris Gall. Buy two--despite your best gift-giving intentions, this is a book youll want to keep for yourself. —MensHealth.com "Cocktails are evolving and becoming more culinary and with that evolution more skill is required from the craftsmen and women who make them. Jim Meehan of PDT is busily mapping the DNA of cutting edge cocktails and I am delighted he has decided to publish his delicious findings. The PDT Cocktail Book is a marvelous, classically illustrated book that I believe to be the book of the decade if not more." —Dale DeGroff, master mixologist and founding president of The Museum of the American Cocktail "Jim Meehans book is, as the subtitle says, a manual for bartenders, and one that will undoubtedly become a bible for many of them. But any cook--or, for that matter, person--whos seriously interested in mixology will quickly realize its the definitive work, a roadmap for a lifetime of amazing cocktails." — Mark Bittman, New York Times columnist and author of How to Cook Everything "Americans have always loved drinking, but in the past five years or so America has recommitted itself to learning to drink well! Jim Meehan has helped lead this joyful renaissance, but his specific influence has been to decouple drink perfection from pompousness. Quality drinking should be as unintimidating and fun as it is delicious and smart: thats Jim Meehans doing. Im so glad hes written this beautiful book -- shake yourself up an Applejack Rabbit, sit down, and read this like a novel".—Rachel Maddow, host of The Rachel Maddow Show on MSNBC "Ive imbibed every drink in this book; whether I can recall all the nights spent at PDT is another story. Jim Meehan has written a manifesto for aspiring drunks and bartenders alike." —David Chang, chef/owner of Momofuku
£20.69
Anness Publishing Food and Cooking of Pakistan
Book SynopsisThis beautiful new book explores biryanis, nehari, haleem, gol gappay, qormas, kunnas, tikas and more.
£13.49
Editions Flammarion Charcuterie: Pâtés, Terrines, Savory Pies:
Book SynopsisFERRANDI Paris opened in 1920 to train culinary professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. They published French Pâtisserie (Flammarion, 2017), Chocolate (2019), Vegetables (2020), and Fruits and Nuts (2021).
£24.00
Octopus Publishing Group Ginger Pig Meat Book
Book SynopsisPacked with expert information on every aspect of buying, preparing and cooking meat.Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.Trade Review'I care too much about what I eat not to buy meat from The Ginger Pig. There are many great butchers in Britain but no single company which covers the whole process from the happy animal in the field, to the terrific cut of meat in my kitchen in the way they do. When I shop at The Ginger Pig I know I'm going to eat well.' - Jay Rayner The ObserverTable of ContentsINTRODUCTION; MEAT; Pork; Beef; Lamb; Poultry and game; RECIPES; September; October; November; December; January; February; March; April; May; June; July; August; SAUCES & STOCKS; COOKING TECHNIQUES; GLOSSARY; INDEX.
£28.50
ACADEMIE DU VIN LIBRARY LIMITED The Cynics Guide to Wine
Book SynopsisStripping away the pretensions of wine appreciation and upending a lot of well-established myths, Sunny Hodge explains and unravels how wine works and tastes the way it does. Perfect for all budding wine lovers.
£22.50
Vintage Publishing The Biscuit: The History of a Very British
Book SynopsisBourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history.Trade ReviewFascinating * Prue Leith *A jam-packed book about our favourite teatime nibble * Daily Mail *An incredible journey * Daily Express *Fascinating... Collingham has pulled it off again * Spectator *[A] fascinating book... Collingham is a wonderful researcher, combining academic rigour with an eye for the captivating details that make the world more interesting -- Rachel Duffett * BBC History *
£10.44
HarperCollins Publishers Soups
Book SynopsisVersatile, nutritious and easy to cook soup is the original one-pot wonderInspired by soups from around the world, this beautifully illustrated book features 80 tried-and-tested recipes bursting with flavour, colour and goodness.From comforting classics to new and inspiring choices, you'll be guided through the basics of making sensational soups. Find out how to swap ingredients, use up leftovers, and choose the right stocks, garnishes and accompaniments to turn this unsung hero into the star of the show.Whether you're looking for a hearty meal-in-a-bowl or an elegant starter or you just want to add a few more vegetarian and vegan recipes to your repertoire this ultimate book of soups is one you'll turn to again and again.
£13.49
Murdoch Books Secrets of Macarons
Book SynopsisThis definitive guide to macarons will equip you with extensive information on every stage of the process, from the ingredients and equipment required to an array of dazzling finishing touches.
£7.59
Anness Publishing Desserts All Around The Year: 365 delicious
Book Synopsis
£8.54
Anness Publishing Boiled Sweets Hard Candy 20 Traditional Recipes
Book SynopsisIndulge your sweet tooth with this gorgeous collection of classic confectionery, from traditional hard candies and suckable lollipops to chewy taffies and shaped fondants. Every recipe and technique is described clearly, with the help of 100 tempting photographs.
£6.23
HarperCollins Publishers The Hidden Hut Irresistible Recipes from
Book SynopsisIrresistible feasts to share and remember with family and friends from the ocean, fields and clifftops of Cornwall.Simon Stallard set up The Hidden Hut to huge critical acclaim in 2011. An outdoor restaurant in Cornwall, tucked down on a remote sandy beach with no road access and completely off grid. He cooks up huge atmospheric open-air feasts for their diners throughout the year. In 2017, over 22,000 people applied for just 600 covers over their summer season, with tickets selling out within minutes of release each month, making it the hottest restaurant ticket in the UK. Simon's cooking techniques have become iconic in Cornwall from fire pits in the sand to wind-chime fish smokers and wood-fired rotisseries his feasts are influenced by the smouldering fires and field-to-fork Cornish produce that fill his outdoor beach kitchen.The Hidden Hut cookbook showcases inspiration for creating magical and memorable feasts. The recipes are adapted for the home cook and include delicious, achTrade Review“The Hidden Hut has becomes the hottest ticket in the country… now he has a recipe book full of Hidden Hut greatest hits. ‘The idea is you can create your own experience when your mates come round.’ It sounds like the Hidden Hut’s ethos: ‘Cook it and they will come’.” Tony Turnbull, The Saturday Times “Full of those meals with lots of lovely seafood and Cornish produce thrown in. A beautiful book packed with inspiration for summer cooking.” BBC Good Food Magazine “The scarlet crab beckons you in and the book doesn’t disappoint. The recipes sound delicious and will be gracing my table soon. The photography and design are gorgeous.” Delicious magazine “Tucked away in deepest Cornwall overlooking stunning Porthcurnick Beach is a tiny seaside café, The Hidden Hut. Tickets for its sunset ‘feasts’ sell out in hours. If you can’t make it there, pick up the new The Hidden Hut cookbook, featuring many of its best recipes, such as crab rarebit and salt-baked lamb” Sainsbury’s Magazine Praise for The Hidden Hut restaurant:“They have transformed it from a snack stand into one of the hottest destinations in the county, and quite possibly the country.” Xanthe Clay, The Telegraph “An unforgettable eating experience” Rick Stein “The spirit of this place is infectious… I honestly can’t think of anywhere I’d rather be on a warm summer’s night” Jack Stein, The Guardian “The food at The Hidden Hut is as stunning as the scenery” Ben Fogle “The best beach cafe in the country” Oliver Peyton “What Simon doesn’t know about open-fire cooking isn’t worth knowing” Laura Jackson “Maximum flavour and minimum fuss.” Waitrose Magazine “Evoke the flavours of Britain’s most laid back coastline with this collection of recipes designed to bring people together.” Food and Travel Magazine
£22.10
Octopus Publishing Group Hamlyn All Colour Cookery 200 Pasta Dishes
Book Synopsis200 PASTA RECIPES FOR EVERY OCCASION Hamlyn All Colour Cookbook: 200 Pasta Recipes provides everyone with a comprehensive guide to creating 200 easy-to-make and tempting pasta recipes. Whether you fancy a simple Spring Garden Pasta Salad, a Classic Meat Lasagne or a more extravagant pasta dish with Swordfish, Artichoke Hearts & Black Olives, this book supplies recipes for all tastes, appetites and occasions. Every recipe is accompanied by a full-page colour photograph and clever variations and new ideas to give you over 200 meals to choose from. The hardest part for you is deciding which delicious dish to cook first!Check out some of the other titles in the series:Hamlyn All Colour Cookery: 200 Super SoupsHamlyn All Colour Cookery: 200 Halogen Oven RecipesHamlyn All Colour Cookery: 200 Fast Vegetarian RecipesHamlyn All Colour Cookery: 200 Cakes & BakesHamlyn All Colour Cookery: 200 Gluten-Free RecipesHamlyn All Colour Cook
£8.65
Little, Brown Book Group Brilliant Breadmaking in Your Bread Machine
Book SynopsisThere's nothing quite like the flavour and aroma of freshly baked bread. Your bread machine gives the pleasure of both with the least effort on your part. This book is for those who are new to bread making and those who want to expand their repertoire of recipes. It takes you through the basic techniques and provides foolproof advice on how to make the perfect loaf. From simple, straightforward loaves, which cost a fraction of the shop-bought equivalent, to more elaborately flavoured and handshaped creations, you'll discover over a hundred delicious recipes that make the most of your bread machine's potential.If you are concerned about what goes into the food you eat, you can now decide the ingredients of your daily bread yourself, and make bread that you will love. There are chapters on breads for those on special or restricted diets, such as gluten-free, and recipes using spelt and rye flours. All recipes are suitable for all makes of bread machine, and most recipes include ingredients for medium or large loaves or a small loaf using a compact bread machine.
£8.09
Headline Publishing Group Cult Sandwiches
Book SynopsisAn expert exploration of what and where the most iconic sandwiches are from around the world.
£15.29
HarperCollins Publishers Kitchen Table
Book SynopsisSimple things made well.
£21.25
HarperCollins Publishers Eat The Little Book of Fast Food
Book SynopsisFrom the star of BBC One's Nigel and Adam's Farm Kitchen' this beautiful and easy-to-use follow-up to The Kitchen Diaries II' contains over 600 recipe ideas and is your essential go-to for what to cook every day.Returning to the territory of Nigel's bestselling Real Fast Food', Eat' is bursting with beautifully simple and quick-to-cook recipes, in a stylish and practical flexible format that's easy to read and use anywhere.Enjoy sizzling chorizo with potatoes and shallots; a sharp and fresh green soup; a Vietnamese-inspired prawn baguette; a one-pan Sunday lunch.Chosen by Amazon as the Best Food & Drink Book of the Year and tipped in the Guardian to be the biggest selling cookery title of 2013, the book covers everything from quick meals to share with friends to comfort food. Eat' is a new, and highly innovative, classic from Nigel Slater.Trade Review‘Nothing was ever going to come close to Nigel Slater’s “Eat”. An instant classic’ Cookbook of the Year, The Times This year’s smallest yet fullest cookbook is from Nigel Slater … ‘Eat’ reminds us that he remains the UK cookery writer who breaks new ground as regularly as a mole.’ Rose Prince, Daily Telegraph, ‘Books of the Year’ ‘There’s nobody better than Nigel Slater at making cooking seem a relaxed, modest and wholly enjoyable affair … This chunky, easy-going book continues that approach in 400-plus pages which never run out of inspiration’ Daily Mail ‘It may look ‘little’, but this is a great thick chunk of a book, beautifully produced, containing more than 600 recipes’ Carolyn Hart, Telegraph ‘Eat is the most beautiful yet … You could cook from this book for years, needing no other, and the dishes are so delicious you might not even want another’ Elfreda Pownell, Spectator ‘This isn’t a book about practicality, or a new concept, or seasonal eating, even though it embraces all these things. As with his wonderful “Kitchen Diaries”, this book is about what we love to eat – whether it’s ‘thickly cut salmon, generously-spread cream cheese, a golden chewy bagel’ or a salad of apple, ginger and endive. Buy this if not as a present for yourself, at least for your kitchen’ Harper’s Bazaar ‘This is fast food in the best sense; and the bright yellow, cloth-bound volume could quickly become your everyday go-to cookery book’ The Times, ‘Books of the Year’ ‘A stout little stocking-filler enticingly bound in saffron cloth … dense with Slater’s signature, hearty-modern recipes, suggestions for variations and appetising photographs. A book to keep in a drawer at work, for mid-week meal inspiration, or for a guilty afternoon exercising your appetite when the boss isn’t looking’ The Sunday Times ‘It's a pleasingly chunky book that's full of simple delicious ideas to inspire us to cook something good when time is short’ Sainsbury’s Magazine **** Time Out
£24.00
Ryland, Peters & Small Ltd The Italian Kitchen
Book SynopsisOver 100 recipes for the best-loved dishes and a masterclass in Italian cooking from a hugely experienced teacher. Expert step-by-step instructions to achieve perfect results every time you cook. Choose from antipasti, pasta, gnocchi & polenta, pizza & bread, plus salads, vegetables, meat, and sweet things.With good ingredients, a little basic cooking knowledge and a big warm cook''s heart, you will be ready to cook the best Italian food. Italian cooking techniques are simple, because good natural ingredients need nothing much done to them to create great food. Beginning with the basic principles and moving on to more sophisticated recipes, the masterclasses included cover everyday foods as well as more ambitious dishes. In addition, mini step-by-steps offer professional tips on preparing key Italian ingredeints, guaranteeing perfect results every time you cook. Choose from Antipasti such as Fresh Tuna Carpaccio and Traditional Peasant Tomato and Garlic Bruschetta, or Soups like La Ribollita or Chestnut and Pancetta Soup, through to meaty offerings such as Meatballs with Porcini Mushrooms and Pecorino and Grilled sausages with Tomato and Sage Bean Stew. Italian Chocolate Truffles and Zabaglione, to name just a few, finish off this wonderful collection of authentic Italian recipes.
£18.70
Quarto Publishing PLC Spirit of Place
Book SynopsisThe original large format edition of Spirit of Place, exploring the fifty greatest distilleries in Scotland.Trade Review"Spirit of Place is a lavishly illustrated tour of 50 classic distilleries - many you've heard of and some you haven't. The coffee table book explores the heritage of moor and peat, from the Lowlands to the brooding, misty islands, and Mr. MacLean serves up dram after dram of useful detail ... But it's the captivating photographs by Lara Platman and Allan MacDonald that gave me a implacable thirst. ... This is armchair travel at its best - even if it's only as far as the cabinet for a refill."“essential reading for anyone fond of a wee dram”“ essential reading for anyone fond of a wee dram” “ If you love the wide range of Scottish scenery and a dram or two of Scotch whisky, Spirit of Place will inspire you. … It’ s a sumptuous and unusual coffee table tome.” "Spirit of Place is a lavishly illustrated tour of 50 classic distilleries - many you've heard of and some you haven't. The coffee table book explores the heritage of moor and peat, from the Lowlands to the brooding, misty islands, and Mr. MacLean serves up dram after dram of useful detail ... But it's the captivating photographs by Lara Platman and Allan MacDonald that gave me a implacable thirst. ... This is armchair travel at its best - even if it's only as far as the cabinet for a refill." “ superb regional guide to 60 leading distilleries ... Shots of the distilleries combine with wonderful landscape photography.”
£17.00
Persephone Books Ltd Kitchen Essays
Book Synopsis
£13.00
Templar Publishing Take a Bite: Eat Your Way Around the World
Book SynopsisEat your way around the world in this tasty book which looks at food, recipes and cultural traditions from 26 different countries.Where did corn come from? And wheat? And potatoes? What have people in Turkey been eating for centuries? Find out, in this delicious new book from the award-winning duo behind the bestselling Maps.Learn how to make Vietnamese pancakes, Brazilian pralines and Hungarian lecsó in this delectable book which will take you on a feast-filled adventure! Be a guest at a Moroccan feast, sail along a Vietnamese floating market and indulge in the haute cuisine of France's master chefs. Not only will you find new delicacies, but you'll also learn about their remarkable history and cultural roots along the way.This beautiful large format book makes for the perfect gift.Trade ReviewFood glorious food! Eat your way around the world in this tasty, giant-sized book which explores the food, recipes and cultural traditions from twenty-six different countries.Take a Bite is the work of talented graphic artists Aleksandra and Daniel Mizielinski, the creative married couple behind the bestselling Maps, and its 116 pages of food of every taste and description are guaranteed to make mouths water and tummies rumble.Packed full of fascinating facts, recipes and cultural traditions, this cornucopia of deliciousness takes youngsters (and their parents!) on an entertaining and feast-filled adventure full of delectable food and cookery marvels.Where do corn, wheat and potatoes come from? What have people in Turkey been eating for centuries? Learn how to make Polish pancakes, Vietnamese pancakes, Brazilian pralines and Hungarian lecsó. Be a guest at a Moroccan feast, sail along a Vietnamese floating market and indulge in the haute cuisine of France's master chefs. As well as discovering a host of new delicacies, readers will also learn about their remarkable history and cultural roots along the way.Lavishly and colourfully illustrated throughout, designed in an easy-to-read format, and with a text translated by Agnes Monod-Gayraud, this beautiful bonanza book will capture children's imaginations and is the perfect gift for food lovers of any age. -- Pam Norfolk * Lancaster Guardian *This large-format book is a feast for eyes and stomachs. Fabulously detailed maps, timelines, text and illustrations answer burning questions, such as where corn and wheat came from, how to make Vietnamese pancakes, what happens at a Moroccan feast and the fine art of fermenting fish. There are lots of recipes ... and the author-illustrators have delivered a bellyful of fascinating facts to inspire young gourmets and food scientists alike. * Absolutely Education *
£21.25
Random House Worlds Exquisite Exandria The Official Cookbook of
Book SynopsisNEW YORK TIMES BESTSELLER • Featuring sixty delicious recipes from across the world of Critical Role, every Critter will find something to whet their appetites in this official cookbook. Join a party of culinary adventurers in search of the fabulous flavors and delightful delicacies that make Exandria so exquisite. Here, they present their bounty: sixty dishes collected from each continent! Start in Tal’Dorei, where you can nab a trio of pastries from the Slayer’s Cake, a staple of Whitestone’s patisserie scene. Journey next to the birthplace of civilization, Issylra, and devour some absolutely divine Highsummer Honey Polenta. Travel to Marquet and explore Jrusar’s Core Spire while enjoying some street meat. And finally, end in Wildemount, where you can unwind with a famous Ruby of the Sea Cocktail. The recipes from these diverse dives are accompanied by the histories of each land—and s
£21.25
Octopus Publishing Group Sprout Co Saladology
Book SynopsisMore than 100 flavour-packed recipes from exciting Dublin-based food brand Sprout & Co'Ottolenghi-style food... as good as it gets. Very tasty food that just happens to be healthy.' The Irish Times The first cookbook from the acclaimed Dublin-based food brand, the Sprout & Co Salad Cookbook includes more than 100 flavor-packed recipes. Co-founders Theo and Jack Kirwan are devoted to celebrating the most delicious things in life, all within a 'farm to fork' context. Ranging from show-stopping sides to satisfying noodle dishes, the Sprout & Co Salad Cookbook shows us how much more there is to salads. With an extra chapter on dressings, toppings and pickles, this cookbook will teach you how to pack your meals full of flavor while ensuring your body gets the nutrients and healthy ingredients it needs. Recipes include: - Endive taco with mustard, walnut & gouda salsa - Pickled Zucchini, pistachio zaatar & ricotta - Ratatouille con tomate - Gochujang chicken salad - Harissa sweet potato & green yoghurt - Chorizo & halloumi honey with braised fennel - Salt & pepper prawn salad
£18.70
Amber Books Ltd The Book of Tea: Japanese Tea Ceremonies and
Book Synopsis‘Tea began as a medicine and grew into a beverage,’ are the opening words of Okakura Kakuzō’s The Book of Tea, written in English in 1906 for a Western audience. The book is a long essay celebrating the secular art of the Japanese tea ceremony and linking its importance with Zen Buddhism and Taoism. It is both about cultural life, aesthetics and philosophy, emphasising how Teaism – a term Kakuzō coined – taught the Japanese many things; most importantly, simplicity, which can be seen in Japanese art and architecture. Looking back at the evolution of the Japanese tea ceremony, Kakuzō argues that Teaism, in itself, is one of the profound universal remedies that two parties could sit down to. Where the West had scoffed at Eastern religion and morals, it held Eastern tea ceremonies in high regard. With a new introduction, this is an exquisitely produced edition of a classic text made using traditional Chinese bookbinding techniques. Surely it’s time for tea.Table of ContentsIntroduction I. The Cup of Humanity II. The Schools of Tea III. Taoism and Zenism IV. The Tea-Room V. Art Appreciation VI. Flowers VII. Tea-Masters
£999.99
Cornerstone Hunan: A Lifetime of Secrets from Mr Peng’s
Book SynopsisFounded in 1982 by Mr Peng, Hunan is a legendary London restaurant which attracts customers from all over the world.At Hunan, diners don’t choose – they simply say what they don’t eat and how spicy they like their food. Mr Peng then does the rest, serving up small portions with the emphasis on sharing many courses. The orders are hand-written and are sent down to the kitchen by a chute and the food travels up in a dumb waiter. Mr Peng is a firm believer in simplicity.Hunan is a landmark book that captures the essence of a unique menu from a unique character. Among the 70 must-have recipes are Mr Peng’s ‘absurdly delicious’ prawn dumplings, lettuce wraps filled with diced chicken, ‘which you just pop into your mouth and scrunch’ and mouth-melting double-cooked pork. As Mr Peng says: 'I often say to people I've only just met: I'm a very strange person. And then I have to explain: food is my life. Despite being close to 70 I'm still in the kitchen at Hunan, on the floor almost every day doing prep, working the wok and talking to guests, most of whom have been regulars for years. The food is the only thing which has changed, and which changes almost daily. It is really about bringing out the most in the ingredients. Subtle blends of chilli and Sichuan peppercorns push enormous pearly scallops to the edge while the gentle salty miso cuts through the tenderest slivers of corn-fed chicken. It is possible because the ingredients I use are fresh and of faultless quality.Trade ReviewThe best Chinese restaurant in London.Hunan isn't your typical Chinese restaurant. * Zagat 2013 *One of the top 100 restaurants in the UK (40) * Sunday Times 2012 *Out of this world,’ said my friend of fine beans encrusted with garlic and sea salt. ‘The brilliance is how they’ve been fried quickly to seal in the sweetness. Absurdly delicious for a humble bean. * Matthew Norman ES *Forget the menu, leave it to the boss’, when you visit this ‘unprepossessing’ Pimlico stalwart – simply the best Chinese in town; Mr Peng ensures ‘there’s never a dull moment’, and the ‘wonderful food’ – a ‘superb feast’ of ‘exciting, unexpected and eye-opening’ dishes – ‘just keeps coming. * Harden’s *Mr Peng is to Hunan what Andrea Riva is to Riva - a consummate restaurateur. He is the maestro of a chaotic medley of food, conjuring the most fabulous titbits out of a basement kitchen. * Evening Standard: The Fantastic Mr Peng *
£22.50
Ryland, Peters & Small Ltd Beer and Veg: Combining Great Craft Beer with
Book SynopsisBeer and Veg has everything you need to enjoy great craft beer with vegetarian and vegan food, including the best suggestions for how to perfectly pair your beer to whatever dish you’re eating, as well as 70 recipes which use beer as an ingredient. The introduction covers how to approach beer with vegetarian/vegan food; then there are tips and tricks on matching beer and food; how to cook with beer in veg/vegan dishes; an extended section of different beer styles and foods to enjoy with them; and then a selection of 70 great recipes using beer as an ingredient. The suggestions made in the book will cover beers from around the world, plus many common and popular dishes. The recipes are a mix of vegetarian and vegan, with vegan options available for most dishes. Having switched to a vegetarian diet himself in the last two years, author and award-winning beer writer Mark Dredge is the perfect person to help you merge the worlds of craft beer and plant-based food.
£17.09
Clarkson Potter/Ten Speed Perfect Pan Pizza
Book Synopsis
£17.09
HarperCollins Publishers Calorie Counter
Book SynopsisWith over 700,000 copies sold, Collins Gem Calorie Counter is the UK's top-selling calorie counter. Perfect for those following the Fast Diet (5:2 Diet), Dukan Diet, Atkins Diet or other weight-loss diets.This improved edition takes in new areas: Kids' food, Fast Food and Family Favourites.Controlling calorie intake is one of the most effective ways of dieting. The Gem Calorie Counter, by detailing information on thousands of foods and food products, provides the most comprehensive coverage for a book of this size.In addition to calorie content for each entry, details are also given of the amount of protein, carbohydrate, fat and dietary fibre, helping you to plan a balanced diet.Rather than the single alphabetical listing used in previous editions, the contents are now organised by types of food for example Fish, Flour and Baking, Fruit and Vegetables and Jams. This makes it easier to find what you are looking for and to compare similar food and products. Gem Calorie Counter is the iTrade ReviewAmazon review for the previous edition: ‘Anyone who is thinking of dieting – STOP HERE. This is the handyman guide to dieting. All weight loss classes will ask you to keep a watch on how many calories/fats/carbohydrates you eat per day – BUT they never explain to you what foods have what in them…. If you don’t know, you need this book’
£6.99
Penguin Books Ltd Real Fast Food
Book SynopsisLove food but hate spending hours in the kitchen? This book is the answer, with over 350 delicious recipes ready in less than 30 minutes. Nigel Slater presents over 350 creative, delicious and nourishing recipes and suggestions for those who''d rather spend more of their time eating than cooking. From simple snacks to dinner-party desserts, all the dishes in Nigel Slater''s Real Fast Food can be ready to eat in 30 minutes or under.''Makes your stomach rumble . . . Easily my first choice for a simple, good, workable and readable cookery book'' - Nigella Lawson''Not just a cookery book for gourmets and foodies, but for real people too'' - Sophie Grigson''Nigel Slater offers us a decade''s worth of fresh, original cookery ideas with spoonfuls of wit'' Observer''Designed to appeal to people who love food but don''t want to spend hours slaving away at the stove (i.e. nearly everybody in Britain)''Table of Contents Preface 1: A Few Notes for the Fast Cook Preface 2: The Fast Foodies’ Storecupboard Introduction: Introduction Part 1: Bakery Goods and Drinks 1: Bread 2: Pitta 3: Muffins, Crumpets and Pikelets 4: The Bagel 5: The Croissant 6: Pizza Bases 7: Tacos 8: Drinks Part 2: Eggs Part 3: Fish 1: Fresh Fish 2: Shellfish 3: Smoked Fish 4: Canned Fish Part 4: Pasta 1: Even Faster Pasta Part 5: Vegetables and Salads 1: Aubergines 2: Avocados 3: Beans and Peas 4: Greens 5: Mushrooms 6: Peppers 7: Potatoes 8: Salad Accompaniments and Dressings 9: Tomatoes Part 6: Grains, Lentils and Beans 1: Grains 2: Lentils and Beans Part 7: Chicken Part 8: Meat 1: Lamb 2: Pork 3: Bacon 4: Veal 5: Beef Part 9: Cheese Part 10: Fruit 1: Apples and Pears 2: Bananas 3: Citrus Fruits 4: Damsons 5: Figs 6: Peaches 7: Pineapples 8: Plums 9: Scarlet Fruits and Berries Appendix: Secret Snacks and The Quick Fix Bibliography: Select Bibliography
£11.69
Penguin Books Ltd The 30Minute Cook
Book SynopsisDiscover quick and tasty dishes in Nigel Slater''s The 30-Minute Cook.Quick, delicious meals from across the world with ingredients available from your local supermarket - all prepared within thirty minutes: the perfect book for the busy cook.Praise for Nigel Slater''s The 30 Minute Cook:''One of my very favourite cookery writers'' Delia Smith''The whiff of kaffir lime leaves, cumin and ginger wafts from the pages ... I can think of no one more likely to coax timid cooks into a spirit of culinary adventure'' Financial Times''An inspired worldwide collection of quick and accessible dishes'' Evening StandardNigel Slater is the Observer''s food writer, writing a month column for Observer Food Monthly. Real Fast Food was shortlisted for the Andre Simon Award while The 30-Minute Cook was nominated for both the Glenfiddich and Julia Child Awards. In 1995 he
£19.80
Penguin Books Ltd Jamies Friday Night Feast Cookbook
Book SynopsisDiscover super-indulgent, show-stopping food for the weekend with Jamie Oliver, featuring the very best recipes from the hugely popular Channel 4 TV series Friday Night Feast!''Oliver always delivers and the recipes are hearty and straightforward'' The IndependentWith behind-the-scenes action shots of the famous café on Southend pier, Jamie is beside the seaside, cooking and eating fantastic food, along with his celebrity guests.It''ll be that ''love at first bite'' feeling when you treat your family and friends to: FEARNE COTTON''s Mexican fish tacos with all of the trimmings - sweet charred pineapple salsa, chunky guacamole, garlicky sour cream and jalapeno-spiked slaw DAVID TENNANT''s Croatian-style cuttlefish risotto with chilli-spiked parsley oil MARK HAMILL''s roast sirloin and Yorkshire puddings served with epic beef-bone gravy SCARLETT MOFFATT''sTrade ReviewIf you're a fan of Channel 4 Show Jamie and Jimmy's Friday Night Feast, this is one for you. Oliver always delivers and the recipes are hearty and straightforward * The Independent *Packed with delicious dishes you'd be proud to share, including favourites from their celebrity guests * My Weekly *This cookbook showcases the best recipes suggested by the duo's celebrity guests over the past five series of the show * Choice Magazine *
£17.00
Penguin Books Ltd A Half Baked Idea
Book SynopsisWINNER OF THE FORTNUM & MASON''S DEBUT FOOD BOOK AWARD''A tender and beautifully written tour-de-force on love, grief, hope and cake. If this is not the book of the summer, I will eat my wig. An absolute triumph'' THE SECRET BARRISTER ''An utterly beautiful, moving, bittersweet book on love and loss. I loved it'' DOLLY ALDERTON _____________________________________________________Olivia Potts'' mother died when she just twenty-five. Stricken with grief, she did something life changing and rather ridiculous: she gave up a high-flying legal career to study at the notoriously difficult Le Cordon Bleu, despite not being able to cook. No one ever told Olivia you couldn''t bake your way to happiness - but could you?_______________________________________________ ''A brilliant, brave and beautiful book: funny and charming; utterly inspiring and life-affirming'' Olivia Sudjic<Trade ReviewA heart-warming book about death and new beginnings that will delight cake lovers; it manages to be moving, funny and mouth-watering in equal measure - a difficult literary confection to master * Guardian *I laughed, I cried, I baked gingerbread biscuits. Potts is a writer who clasps you to her floury bosom and wraps you in your apron strings. There is wit and warmth on every page. This is a book of courage, consolation and more custard than you can shake a whisk at * Laura Freeman, Times *Tender . . . filled with the comfort we all seek when dealing with grief * Stylist *An honest, brave and funny account of what it is to love, to lose love and how to make macarons * Red *I cannot express how much I adored this book. It made me laugh, cry, salivate and, on no less than four occasions, resolve to learn patisserie and leave the criminal Bar. Olivia Potts has delivered a tender and beautifully written tour-de-force on the four tenets of the human experience; love, grief, hope and cake. If this is not the book of the summer, I will eat my wig. An absolute triumph * The Secret Barrister *A heart-wrenching yet humorous portrayal of grief, a delicious collection of recipes, an inspirational tale of changing careers, and a feel good love story * Vogue *I loved it so much. It's funny, sharp, sad and full of clear observations about food. I laughed so much (and I cried) * Ella Risbridger, author of Midnight Chicken *A brilliant, brave and beautiful book: funny and charming; utterly inspiring and life-affirming. I loved it * Olivia Sudjic *Potts writes powerfully about the nature of grief, yet she has the lightest of touches with her sensuous descriptions of food. A delightful read - and there are some terrific recipes in it, too * Daily Mail *Uplifting . . . tender * i *An utterly beautiful, moving, bittersweet book on love and loss. I loved it * Dolly Alderton *Heartbreaking and heartwarming in turns, it's a candid account of dealing with bereavement * Waitrose Weekend *An open-hearted, uproariously funny, moving love story. It will make you laugh and cry in equal measure, and fall in love with baking, with eating, and with love itself. A remarkable book by an enormously talented writer * Kate Young, author of The Little Library Cookbook *Honest, humorous and peppered with great recipes * Delicious *Her writing inspires resilience * Woman & Home *She writes with the precision required of a pastry chef. . . finely observed descriptions of texture, taste and smell. A love story, with sadness, humour and tension. Uplifting * Prue Leith, Spectator *There are plenty of laughs, and her unfolding relationship with Sam is a joy * Country Life *
£10.44
Dorling Kindersley Ltd The Best Ever Cake Book
Book SynopsisThis beautiful book for kids brings the story of cakes to life with fascinating facts and 20 delicious recipes from around the world.You don''t need to travel to enjoy the variety of cakes the world has to offer. Bring classic recipes to life from the comfort of your own home with this delicious baking for children book. From simple sponge, pound cake and chocolate cake to the ultimate birthday celebration cake, follow simple step-by-step recipes and learn how to bake mouth-watering cakes for every occasion. The Best Ever Cake Book isn''t just a beautiful recipe book - this book will take children on a fascinating journey of discovery. Find out how eggs are farmed, how butter is churned, and how sugar is grown and processed, as well as the spectacular science behind what makes your cakes rise.This cake book for children ages 5-9 includes:- Lots of cakes to try, including healthier options that use fruit to sweeten and moisten the mixture- Straightforward steps make cake making accessible to young bakers- Easy-to-follow cake recipes to develop baking skills that will be with them for years to come- 20 recipes enhanced by the science of baking for young bakers to learnDo you know the difference between whisking and beating? Do you know the secret to the lightest, fluffiest sponges? Turn the pages of this book and you''ll see that there''s much more to cakes than what meets the eye...Once you''ve mastered the basics of cake-baking, you''ll be ready to show off your new skills and wow your friends and family with some showstopping delicious treats of your own.
£9.49
Penguin Books Ltd Crumbs Doilies
Book SynopsisTHE MOUTH-WATERING FIRST BOOK FROM CUPCAKE JEMMA''S ICONIC LONDON BAKERY, CRUMBS & DOILIESCupcake Jemma has been teaching the world to bake through her hugely successful YouTube channel for almost a decade. In their first ever book, Jemma and her team unlock the secrets to creating wonderfully imaginative cakes, bakes, cookies and traybakes at home.Packed with over 90 recipes covering cupcakes, layer cakes, cookies, traybakes, brownies and bars, this cookbook includes decadent Crumbs & Doilies classics as well as mouth-watering, exclusive new recipes, including . . . Mighty Ferrero Rocher Cake Caramel Cornflake Brownie Lemon Meringue Pie Bar End-of-the-World Chocolate Cake Cookie Dough Brownies Pretzel Cookie Sarnies Bonfire Bars S''mores CakeBrimming with tips and tricks that will ensure your cakes
£18.00
Dorling Kindersley Ltd The Science of Flavour
Book SynopsisDr Stuart Farrimond, TV presenter, food scientist and author of the DK bestseller The Science of Cooking (2017), makes regular appearances on popular science TV and radio shows, such as 'Inside the Factory' and 'The Truth About ...', and at public events. His writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. A keen blogger, Stuart is also the founder and editor of the online lifestyle-science magazine Guru, which is supported by the Wellcome Trust - the world's largest medical research charity.
£18.70
Penguin Random House UK The Green Slow Cooker
Book SynopsisTHE ESSENTIAL VEGETARIAN SLOW COOKER COOKBOOKWhether you''re a vegetarian or just looking to add more veggies to your diet, this recipe book has something for everyone - packed full of nutrition and flavour!--- The slow cooker is the ultimate one-pot, hands-off way to make everyday delicious. From pot to table, cooking in the slow cooker is minimal effort for maximum flavour with all ingredients thrown together in one pot and cooked low and slow... Inside, you''ll find recipes to suit every craving and occasion: Thai Green Curry: Light, bright, and vibrant Stuffed Aubergines: Fresh, fragrant, and full of goodness Miso Ramen: Comforting and earthy with deep umami notes Mac and Cheese with Butternut Squash: Warming, hearty, and indulgent From light summer meals to cosy winter comforts, this book makes eating more vegetables simple and delicious all year round. Whether you''re vegetarian, vegan, or just looking to add more plant-based dishes into your routine, these recipes are designed to fit seamlessly into your lives. Enjoy fuss-free cooking that puts vegetables at the heart of your dishes.
£18.70
Penguin Random House UK The Good Bite Lite
Book SynopsisDISCOVER TASTY LOW-CALORIE, HIGH-PROTEIN FEASTS TO START YOUR NEW YEAR---Harness the power of protein, with 80 simple and delicious recipes, all under 500 calories. Join Niall Kirkland and The Good Bite to discover vibrant, flavourful food that feels deliciously indulgent while supporting your fitness or weight loss journey. With a focus on big flavours, fresh ingredients and meals that will leave you feeling happy and satisfied, these are The Good Bite's signature high-protein recipes, just a little bit lighter. Fill your week with:- Chilli Oil Scrambled Eggs- Hot Honey Chicken Tenders Salad- Sweet Chilli Tofu- Baked Cajun Cod- Firecracker Crispy Beef Rice Bowls- Black Bean Chilli with Creamy Guac and Wild Rice- Honey Jerk Shrimp Bowl- Peri Peri Steak & Chips- Meal Prep Salt & Pepper Chicken & Potatoes- Marry Me Chicken Pasta- Peanut Butter Blueberry Baked Oat BarsAnd so much moreTruly love the food you eat, change your diet for good and get the lasting results you really want with The Good Bite Lite.
£999.99
Clarkson Potter/Ten Speed I Dream of Dinner so You Dont Have To
Book SynopsisJAMES BEARD AWARD NOMINEE • 150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle“Ali has pulled off the near-impossible with a collection of delicious, doable, recipes that don’t just tell you how to make a specific dish, but how to expand your way of thinking.”—Sohla El-Waylly, chef and all-around awesome personONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply RecipesONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Food & Wine, Salon, Saveur, Mother Jones, Delish, EpicuriousWith minimal ingredients and maximum joy in mind, Ali Slagle's no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients
£21.25
Random House USA Inc The Weekday Vegetarians Get Simple
Book Synopsis
£24.00
Clarkson Potter/Ten Speed Tiny Cocktails
Book SynopsisDiscover the art of miniature drinks that pack a full punchand create cocktail flights at home with 60 small pours full of complex flavors and measured luxury.?Artfully photographed . . . a brilliant mix of recipesusing popular ingredients, techniques and tools that faithfully capture our contemporary zeitgeist.??Jim Meehan, author of Meehan?s Bartender ManualTiny Cocktails offers a unique and creative approach to mixology for those who want to savor delicious cocktails without overindulging. The recipes showcase smaller drinks with big flavors?an ideal way to explore new flavors and refine your mixology skills without making a full-drink commitment. Each drink comes in around 3-6 ounces, with about half the alcoholic punch of a full-sized cocktail.There are pre-dinner libations to welcome guests, caffeinated cocktails in small doses so they don?t keep you up at night, and over-the-top indulgences that make a delicious treat. Try the fresh and fluffy Tropical Garibaldi made with coconut Campari and orange and pineapple juices, the richly indulgent Armagnac and amaro French Kiss accented with cocoa nibs, or the Wee Irish Coffee that downsizes the iconic drink into something you can easily enjoy after dinner. The drinks are complex in flavor but easy to put together with a simple stir or shake. Along the way you?ll learn techniques and simple ways to up your bartending game, make infused liquors and syrups to enhance your drinks, and get tips on selecting the right glassware to make your tiny drinks look top shelf.Featuring recipes for different occasions, essential tools and ingredients, contributions from renowned bartenders, and bold and immersive photography from Eric Medsker, Tiny Cocktails is the perfect addition to any cocktail enthusiast''s collection.
£15.99
DK Publishing (Dorling Kindersley) Slurp
£25.12
Octopus Publishing Group A Very Vegan Christmas
Book SynopsisEnjoy plant-based twists on iconic Christmas dishes and discover some new festive favourites, with more than 70 recipes for the holiday season. Christmas can often be a feast of meat, cheese and chocolate, but whether you are reducing your meat intake or catering for plant-based friends and family, A Very Vegan Christmas will provide amazing food that everyone will love. Each recipe is simple to make and packed full of flavour, making sure each meal is a true celebration. With beautiful photography and illustrations throughout, this book would also make a wonderful gift for the vegan in your life.Contents Include:Chapter 1: Party FoodRainbow vegetable sushi with sriracha mayo; Curried parsnip croquetas; Korean fried cauliflowerChapter 2: MainsCaramelised onion tart; Mushroom wellington; Carrot, swede & parsnip nut roastChapter 3: SidesMaple & pecan stove-top carrots; Crispy sage & garlic
£15.29
Anness Publishing The Ultimate Stepbystep Kids First Cookbook
Book SynopsisAre your kids sick of the same packed lunch or tea every day? Do they want to impress friends and family with scrumptious home-cooked treats that they have cooked yourself? If the answer is yes, then this is the book for them, and for you.
£15.29
Anness Publishing Vegan Cookbook
Book SynopsisThis updated new edition is a comprehensive guide to vegan food, including 140 delicious recipes.
£13.50
Alison Hodge Seaweed Foraging in Cornwall and the Isles of
Book Synopsis
£11.09
Anness Publishing Cooks Encyclopedia of Spices The Definitive Cooks
Book SynopsisA practical guide to using spices, with a comprehensive visual directory and piquant recipes.,
£7.59
Anness Publishing The World Encyclopedia of Meat Game and Poultry
Book SynopsisA detailed visual guide to meat and how to prepare it, with 100 classic recipes.,
£7.59
Anness Publishing Tomatoes 180 Fabulous Recipes The Definitive
Book Synopsis
£7.59
Octopus The Goodness of series Avocado and Coconut
Book Synopsis
£14.98
