Food & Drink Books

Book SynopsisAt last, a supper for every week of the year! These quick, no-fuss recipes span the seasons as well as the globe, offering inspired ideas for that last meal of the day no matter what the time of year.Whether feeding a family or entertaining friends these creative recipes will delight and impress all who join you at your supper table.

Read more less

Book SynopsisTake outdoor cooking to the next level with the BBQ Companion, the must-have compendium of recipes by acclaimed Australian chef, TV presenter and barbecue expert, Ben O'Donoghue. With more than 180 diverse and contemporary recipes on and off the barbecue, this book is the ultimate guide for anyone who loves to cook and entertain outdoors, no matter what the occasion or equipment. Be inspired by the exciting world of barbecued food with recipes that cover everything from juicy Mexican suckling pig, delicious Singapore chilli crab or Pancetta kebabs to succulent vegetarian dishes for outdoor dining like Artichokes with lemon, honey, thyme and almond or Grilled Haloumi with lemon and mint – you'll have your friends talking about your barbecue for years. Whether your pride and joy is a simple wire rack over an open fire, an everyday kettle barbecue or a BBQ with all the bells and whistles, the recipes in this book can be cooked on any equipment. In BBQ Companion you'll also find recipes for rubs and marinades, breads, salads and vegetables along with the best drinks and desserts to accompany your meal – everything you'll ever need to make your barbecues the best in the neighbourhood.

Read more less

Book SynopsisAncient traditions contemporary cooking. Discover the secrets of Moroccan cuisine - a culinary tradition characterized by subtle scents, delicate flavours and elegant presentation. This wonderful collection of 75 recipes draws upon the herbs and spices of the souk, the fabulous, fresh ingredients of the countryside and coast, and the traditions of the Moroccan kitchen. Tempting dishes to try range from easy breakfasts and healthy lunches to fabulous ideas for stylish entertaining, all explained clearly in step by step stages. Enjoy Casablancan Couscous with Roasted Summer Vegetables, Tagine of Lamb and Crunchy Country Salad, Sauteed Herb Salad with Chilli and Preserved Lemon, and Burnt Mulhalbia with Rose-Petal Jam. "Every so often a book comes along that conveys the scent and taste of its subject so evocatively that it grabs our attention totally. This book is one of them: a heady insight into the colourful and varied mix of modern-day Moroccan food with recipes that demand to be cooked". (Lindsey Bareham (author and cook)).This glorious cookbook evokes the tastes and textures of traditional Moroccan cooking - its exciting use of herbs and spices, its sweet and spicy combinations, its careful use of petals and flower waters - and places them in a modern context. Every recipe is clearly explained for the Western cook, and there is a general introduction describing all the ingredients and cooking techniques. Discover classic tagines of chicken or lamb, enhanced by preserved lemons and olives, and enjoy fresh salads, delectable snacks, drinks and rich desserts from this beautifully illustrated book, exquisitely photographed by Martin Brigdale.

Read more less

Book SynopsisThis is a step-by-step guide to making traditional Italian sauces, with 75 authentic recipes and more than 350 easy-to-follow photographs. It is a delicious collection of 75 recipes for traditional and modern pasta sauces. It includes meat and poultry sauces, cheese and cream sauces, fish and seafood sauces, and vegetable sauces. It features best-loved classics such as Spaghetti alla Carbonara and Ravioli with Four-cheeses plus innovative combinations such as Campanelle with Yellow Pepper Sauce and Linguine with Clams, Leeks and Tomatoes. It is illustrated with over 350 beautiful photographs, including detailed step-by-step instructions for every recipe that ensure perfect results every time. Complete nutritional analysis is given for each recipe. It is one of the world's best-loved dishes: tasty, quick, easy to prepare and part of an essential healthy diet. Pasta is quick and easy to cook, but it is the sauce that makes the dish. This fantastic collection of over 75 recipes has a pasta sauce for every taste and occasion. The introduction outlines the types of pasta and how to cook them as well as a guide to popular Italian herbs and other ingredients. This is followed by four chapters providing sauces for meat and poultry, cheese and cream, fish and seafood and vegetables. Every recipe is shown step by step with a stunning photograph of the finished dish. You can choose from Tagliatelle with Gorgonzola Sauce or Spaghetti with Olives and Capers for a light lunch or entertain friends with Rigatoni with Spicy Sausage or Tagliatelli with Saffron Mussels. Whether your choice is a meat-based, vegetarian or seafood sauce, you are sure to find a recipe here to suit the occasion.

Read more less

Book SynopsisThis book shows you how to make 65 fresh and natural juices for health, vitality and delicious drinking - with a fruit and vegetable guide and 400 photographs. It is a fabulous collection of 65 refreshing recipes for super healthy juices, vital veggie blends, extra exotic coolers and perfect party drinks. You can find the right juice for any occasion from simple Fresh Orange Squash and Ruby Red Lemonade to a Kiwi and Stem Ginger Spritzer and a Broccoli Booster. It offers a comprehensive introduction provides information on ingredients, their properties and health benefits, plus authoritative advice on vitamins and minerals. Cook's tips and variations occur throughout the book. Fresh, homemade juices are delicious, quick and easy to make as well as being packed full of nutrients. This book gives full instructions on how make 65 sensational mixes. A handy reference section gives practical information on juicing equipment, techniques and ingredients. This is followed by the recipe section where you can tempt your tastebuds with Watermelon and Star Anise Fizz and Thyme-Scented Plum Lush, get an instant detox with the Clean Sweep, or revitalize your energy levels with the Veggie Boost.Whether you want a tasty, instant health boost, a sweet treat or a refreshing thirst quencher, this essential guide has everything you need.

Read more less

Book SynopsisThis clear and comprehensive book takes the reader through all the essential cake making and cake decorating skills. It begins with recipes for classic sponge and fruit cakes, and simple icings and frostings for quick and easy finishing. Next, there is guidance on creative embellishments and decorations, from ribbons, flowers, sweets, nuts and crystallized fruits to homemade chocolate run-outs, curls and cut-outs. The book also contains 200 step-by-step projects, using the techniques and skills acquired to make beautiful cakes for every occasion. The detailed instructional photography guarantees great results every time.

Read more less

Book SynopsisPerched on a beautiful Scottish island measuring just two miles across, Café Canna is one of the remotest restaurants in Britain.Justly famous for its seafood, landed from clear, sparkling Hebridean waters, foraged seaweed is also a mainstay of the restaurant's imaginative menu. Meat comes from the fields nearby, vegetables from the garden plot, fruit from the orchard, fresh bread is baked daily and beer brewed on the premises.This book is a magnificent celebration of Café Canna and the close-knit island community which is its lifeblood. The recipes showcase the enormous range of dishes produced locally all of which can be replicated by cooking enthusiasts at home. The range of starters, main courses, puddings, accompaniments and baking is rich and varied, from Dulse seaweed croquettes, Kelp miso ramen, Langoustine prawn toast, and Beef, Skye black ale and blue murder pie to Wild gorse crème brulee, Nettle and spinach spanakopita, and Singapore chilli Canna crab.

Read more less

Book SynopsisLiz Ashworth is a food writer and food product developer, with a particular interest in using local produce. The author of a pioneering series of cookery books for beginners of all ages, she writes food columns in various publications, and coordinates the food programme in the annual Orkney International Science Festival. In addition to two other Birlinn food bibles, she is also the author of The Book of Bere.Bob Dewar was born in Edinburgh. He was first published nationally when he was sixteen. He has illustrated books of verse in Lallans and Doric and educational books in Gaidhlig. As well as books for Black and White, Birlinn and Oxford University Press, his work has appeared in The Scottish Field and Hollyrood magazine and The Scotch Malt Whisky newsletter. He has had exhibitions in Edinburgh and Italy, and for fifteen years did political and social commentary for The Scotsman. He is married to

Read more less

Book Synopsis

Read more less

Book Synopsis*Featuring metric and imperial measurements for UK readers*Reduce your blood pressure and improve your health with this beginner's guide to the DASH diet.Millions of people worldwide suffer from hypertension, or high blood pressure, and the DASH diet is a tried-and-tested programme designed to lower blood pressure, reduce the risk of heart disease and combat other health issues, such as diabetes and excessive weight gain.DASH (Dietary Approaches to Stop Hypertension) is grounded in healthy eating principles and focuses on unprocessed foods. It is rich in fruit, vegetables, low-fat and non-fat dairy, lean protein, nuts and seeds, beans, heart-healthy fats and a limited amount of whole grains.This book will tell you everything you need to know, including the latest research about how the diet works and its nutritional benefits. It features a 21-day plan to help you get started with more than 40 heart-healthy recipes to help you on your way.

Read more less

Book Synopsis"A beautiful and soul-comforting book for anyone who loves to cook." - Stanley Tucci"The gentle warmth and charm of this Cornish idyll pleases mightily." - Jeremy LeeIn Time & Tide, Emily Scott weaves together all the strands that influence and inspire her cooking; from the salt-scented air to the ever-changing shades of the water and the shapes and textures of the wild fennel and tamarisk plants that crowd in on the Cornish coastal path. These elements make for incredible dishes infused with creativity and a sense of place. Emily’s recipes reflect the ebb and flow of daily life during the year; from breakfasts of overnight oats and buttery crumpets to lunches of sea-herb focaccia, and from suppers of Cornish bouillabaisse to desserts of treacle tart and bramble and peach crumble. Each dish evokes something inherently special to Emily and the culinary delights of Cornwall. Be welcomed into her coastal world with more than 80 recipes alongside stunning photography to help you discover this most-magical of places. Trade ReviewI really enjoyed reading Emily’s book which beautifully conveys her love for Cornwall, cooking and our incredible Cornish produce. It’s packed with dishes that cooks around the country will love to try at home, and through personal recollections, recipes and photographs pays homage to this stunning county that we both call home. * Paul Ainsworth, Chef & Restaurateur, Paul Ainsworth Collection *My new favourite cookbook. * Allan Jenkins, editor, Observer Food Monthly *From the moment you open Emily's book you can smell the sea and the long grass between your fingertips. Emily's food has always given me a sense of home. Of cosying up to my loved ones round an open fire to hearty meals for the family dinner. The smell of the dishes lifts from these very pages and consumes you. Whatever you do, don't read this book when you are hungry. * Ronan Keating, Singer, Songwriter & Presenter *Going through the pages is like sand through your fingers from the Cornish beaches. You can breathe the passion and taste the simplicity of Emily’s ethos and the beautiful sea treasures. I just want to sit on the beach now to eat it all, heaven. * Richard Bertinet, Chef & Baker *I love Emily’s food. It is deeply rooted in the landscapes and ingredients of her Cornish home, and this beautiful collection - of which I want to eat every recipe - celebrates everything from that county's incredible seafood to gorse to seaweed to saffron and beyond. * Mark Diacono, Food writer, Grower & Author *Emily is one of the best chefs out there. I have eaten at her restaurants many times over the last 5 years. She makes a holiday in beloved Cornwall, even greater. Time & Tide encompasses all my favourite things - British fish (of course), cooking veg with the seasons, hedgerow jams, lazy long lunches, recipes you can potter to, seaweed and herbs, beach picnics in all weathers, cosy soups, family feasts, and seaside suppers. What a beautiful, delicious book. Congrats Emily. * Melissa Hemsley, Cookery Writer & Chef *Time & Tide is a thoughtfully curated love letter to Cornwall and cooking. It’s a heartfelt collection of new recipe ideas fuelled by memories of living in one of the world's most gorgeous places. Reading it transported me back to Cornwall. * Lorraine Candy, Award Winning Journalist & Author *Emily's books never fail to make you ravenously hungry and transport you to a calmer, more beautiful world. Full of wholesome beach and cliff top walks and plates of delicious food. This is a world I would happily jump into. * Matt Tebbutt Chef, Presenter *

Read more less

Book SynopsisWhether the rise for the popularity in vegan and vegetarian recipes is moral, financial or just that some people want to eat more plant-based meals, the Good Food team have made sure their recipes are balanced, nutritional and delicious.In Good food Eat Well: Vegan and Vegetarian there are recipes to cover groups of any size and occasion. From big batch cereals and smoothies to help you start the day right to quick meals, snacks and desserts for one alongside relaxed buffet ideas and formal entertaining dishes for a crowd there’s heaps of inspiration for vegan and vegetarian cooking that everyone will want to try. All of these 100 triple-tested recipes from the Good Food experts are vegetarian and, where possible, they’ve been adapted or there are suggestions on how to make them vegan too.Table of Contents 1: INTRODUCTION 2: Breakfast 3: Brunch & Smoothies 4: Substantial soups & snacks 5: Lunch 6: Suppers 7: Healthy breads 8: Lighter bakes & puddings 9: INDEX

Read more less

Book SynopsisThese hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen. Try the sumptuous Lamb Tagine with Dates, Almonds and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives and Thyme. Also included are less traditional but equally delicious recipes for beef and fish – try Beef Tagine with Sweet Potatoes, Peas and Ginger or a tagine of Monkfish, Potatoes, Tomatoes and Black Olives. Hearty vegetable tagines include Baby Aubergine with Coriander and Mint, and Butternut Squash, Shallots, Sultanas and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given plus plenty of ideas for fresh-tasting salads and vegetable side dishes to serve as part of your Moroccan-style feast.Trade ReviewThe recipes are easy to follow and turn out delicious too…. A brilliant addition to any cook’s library – Saturday Telegraph

Read more less

Book SynopsisA CELEBRATION of mushrooms and fungi from FOLKLORE to FORAGING.

Read more less

Book SynopsisAn easy guide to Korean cooking, by mix and matching seven essential ingredients, along with some easy-to-find additions. Korean ingredients such as kimchi, gochujang and sesame oil are ubiquitous in kitchens worldwide and continuing to grow in popularity. But Korean food has a reputation of being longwinded and full of difficult-to-source ingredients.Korean Made Easy dispels this myth, and shows how only seven basic store-cupboard essentials are required to recreate the flavors that make up the cuisine: Gochujang, Doenjang, Ganjang (soy sauce), Rice, Sesame oil, Fish sauce, Gochugaru, which, along with just a few additional ingredients that can be found in supermarkets, make up all the dishes in the book. Seji also highlights ingredient swaps throughout. Chapters include Kimchi, Small dishes/banchan, Rice & noodles, Soups & stews, Noodles & rice, Korean BBQ, Seoul-style street food, Korean tapas & twists, Seji's sauce remix an

Read more less

Book SynopsisA fun, giftable cookbook that showcases the versatility of dips with options for every occasion and mood, including snacking, entertaining, 'picky bits' picnics and much more Need an easy contribution for a potluck/picnic? Dip it. Stunning small plates to feed friends when entertaining? Dip it. Or even a quick, delicious snack to tide you over until dinner? Dip it. Dip it good. There is no mood that can't be improved by dips, and this book shows the versatility of this amazing dish. Often using affordable ingredients and store-cupboard staples, dips are a great way to use up things you already have at home, such as beets languishing at the bottom of the fridge or the sumac hidden at the back of your spice rack that you bought once for a tagine and never used again. They're also the simplest way to jazz up food and provide an extra flavor boost to lackluster meals. The 80 recipes are divided into six chapters that include Dips in a Dash (made in 15 mins), Dips for Grazing (sides and snacks), Dips for Dinner, Dips for Feasting, Dips to Impress (showstoppers that require a bit more effort) and Dips for Dessert. With creative takes on the dish and lighter options for side snacking to more substantial recipes for full feasting - and everything in between - whatever the occasion, go on... Dip In.

Read more less

Book SynopsisEveryone loves toast. It’s effortless, easy on the pocket and, most importantly, tasty. Seriously Good Toast features every toast recipe you could ever need with recipes for breakfast, lunch, snacks and supper. Start your day with Eggs Royale, sit down for a quick bite with Mozzarella and Kale Pesto or treat yourself to Tuna Tartare. With over 70 super-simple recipes, plus a guide to bread basics and toasting, this is the ultimate cookbook for everyone who loves toast. It's toast. And it's seriously good.

Read more less

Book SynopsisCreate dazzling cocktails to make any night magical with this enchanting recipe book. From shadow-kissed spritzes to star-crossed sips, these pages will tell you everything you need to know to help you entertain your honoured guests or spice up your solo reading time, just the way you like it.

Read more less

Book Synopsis

Read more less

Book SynopsisThis title features over 140 inspirational recipes for all occasions, from simple pasta soups and sauces to more elaborate baked dishes that don't exceed 15g of fat per portion. It includes a useful chart showing the fat and calorie content that lets you monitor your intake at every meal, and suggestions for alternative reduced-fat ingredients. It contains recipes for all tastes, from light vegetable soups and rich, creamy sauces to robust meat dishes and noodles suffused with spicy hot chillies. Make your own pasta using the easy step-by-step instructions, or choose from the extensive variety of dried pasta listed in the useful guide. This practical volume presents a collection of more than 140 sensational recipes that make the most of this universally popular food in soups, main courses and salads that are full of flavour but low in fat. As well as containing recipes found all over Italy, you can also discover regional Italian, Sicilian and Sardinian specialities, and Asian noodle dishes from China, Indonesia and Thailand. Learn how to make quick-and-easy sauces, using simply a few fresh ingredients or store-cupboard items. There is inspiration for cooking with a variety of produce, from vegetables, pulses and aromatic herbs to fish, seafood, poultry and meat. With over 200 superb colour photographs, simple step-by-step instructions and a tempting collection of pasta and noodle recipes, this cookbook is a must-have for pasta lovers who are watching their weight.

Read more less

Book SynopsisThis title features a selection of delicious recipes that will inspire diabetic cooks and enable them to enjoy food with the family on an everyday basis. It contains recipes for quick snacks, light lunches, substantial suppers and large family meals, and includes a chapter on special occasional treats such as puddings, cookies and desserts. Recipes are full of slow release carbohydrates that are high in flavour, energy and goodness but low on sugar, salt and fat, to make the most of your mealtimes. It is illustrated with over 160 photographs, each of the 75 recipes comes with a complete nutritional analysis and easy-to-follow instructions. This book contains everything you need for a day to day diet that is high on goodness and flavour and low on salt sugar and empty calories. The recipes present a collection of dishes that use a wide variety of ingredients, food types, flavourings and tastes. Here you will find meals that you can cook for every day of the week, simple suppers, healthy lunches, light meals, quick snacks and hearty family dinners. If you are cooking for children they will love many of the traditional favourites in the book, but there are also plenty of original, new and exciting recipes that will inspire the cook to try new ideas and flavours.

Read more less

Book SynopsisThis cookbook is devoted to one of the best-loved family of ingredients - onions, garlic, leeks, spring onions, shallots and chives. A comprehensive reference section discusses the culinary history of the allium and identifies all the main varieties, as well as providing a step-by-step guide to growing, preparing and cooking these versatile and popular ingredients. This is followed by 150 recipes, from classic dishes such as French Onion Soup with Gruyere Croutes to contemporary ideas such as Grilled Polenta with Caramelized Onions. Over 800 glorious photographs, informative text and enticing recipes make this book essential for every kitchen.

Read more less

Book SynopsisFirst published in the 1970s to great critical acclaim Richard Olney’s Simple French Food follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as Elizabeth David Classics and Charcuterie and French Pork Cookery.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisWhat better gift for a rambler than this delightful, clearly written and well researched guide to some of the UK’s best walks with watering holes en route? …. With ‘How to get there’ details and an easy-to-follow map, plus an OS Map reference, this is the ideal companion.” BBC Countryfile Magazine 100 Great Pub Walks includes classic walks and watering holes that span the length and breadth of Britain. Taking in some of the country’s most dramatic scenery, the walks range from gentle riverside footpaths and rolling fields to invigorating coastal trails and breath-taking hilltop hikes. The routes are organised by region and graded according to ease. Most are circular and suitable for all levels of fitness. There are also lots of family- and dog-friendly options. Each walk includes easy-to-follow maps and clear directions plus information on facilities, transport links, local attractions, and of course local beers, ciders and other refreshments. 100 Great Pub Walks is the perfect companion for anyone who appreciates a refreshing ramble followed by a well-earned rest in a welcoming country inn.

Read more less

Book SynopsisFrench food is regional, full of variety and above all designed for enjoyment. But it is also traditionally rich in products of animal origin: meat, butter, cream, eggs and cheese. Vegan Recipes from France translates all the French classics into vegan alternatives. You will discover many easy recipes to make, with simple ingredients. The book starts with all the basic recipes that are the foundation of French cooking such as stocks, baguette, brioche, croissants, bechamel, aioli and cheese. There are recipes for delicious vegan appetizers such as soups, terrines and many original salads. Main dishes offer a selection of tarts and tartlettes, gratins, omelettes, quiches, souffles and crepes. Desserts provide mouth- watering vegan alternatives to such standards as mousse au chocolate, clafoutis, tarte tatin, pain perdu, gateau and madeleines. The dishes are sumptuously photographed showing all your favourite French dishes vegan-style.

Read more less

Book Synopsis

Read more less

Book SynopsisReaders devoured our first Sheffield Cookbook and demolished the second, so now Meze Publishing brings you the next instalment – The Sheffield Cookbook: Back for Thirds. Showcasing some of the best, this newest book features 45 businesses who all work hard every day to provide their customers with ‘reyt good service’. From brunch spots and cosy cafés to bustling restaurants and sweet treat stops, consider this our handbook on how to spend the perfect day sampling just a fraction of the greatest food Sheffield has to offer. There are also plenty of opportunities to enjoy cuisines from all over the world, like China, India, Sardinia, Nepal and more. Every chapter includes an in-depth look into each business, stunning photography, and at least one recipe, so you can try these dishes for yourself in the comfort of your own home too.

Read more less

Book SynopsisFeaturing over 35 delicious recipes from celebrities and local chefs, Generous is a book to celebrate and inspire through the power of food. Published to raise awareness and funds for St Columba's Hospice Care, with favourite dishes shared by household names including Sir Chris Hoy and Dame Prue Leith, this book is a must have for any home kitchen.

Read more less

Book Synopsis

Read more less

Book SynopsisEating vegan doesn’t mean missing out on the flavour, texture and diversity of food that meat eaters love. Armed with this book, you’ll discover how to create the perfect plant-based meats – sure to sate the most dedicated carnivore. From soybeans to seitan, konjaku to mushrooms, there is little that can’t be achieved using plant-based ingredients, and the Vegan Butcher – aka Zacchary Bird – is here to show you how. Learn how to create meaty textures through the power of freezing tofu, transform a bag of flour into chewy seitan that will trick even the most diehard chicken fans, or play mad scientist with methylcellulose to make the perfect plant-based burgers. With step-by-step visual guides and more than 130 killer recipes, The Vegan Butcher will completely change the way you think about vegan food. Join the revolution!

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

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

Read more less

Book SynopsisEnjoy this delicious collection of 80+ elevated yet accessible recipes to upgrade your next gathering. Celebrity stylist and creator of DinnerPlus, Scot Louie, shares his fresh take on fusing classic soul food with Jamaican cuisine for truly unforgettable meals.Elevate your everyday dishes with this collection of soul-filling recipes from celebrity stylist and creator of DinnerPlus, Scot Louie. Whether you are planning a chic dinner party with your friends, a cozy dinner for two, or a delightful family brunch, Tastemaker is guaranteed to have the perfect dish for every occasion. Scot Louie fuses his Jamaican roots with traditional soul food cooking to offer a stunning journey for your tastebuds. Follow along as these pages inspire you to enjoy the process of cooking, with reminders to pour your favorite drink, turn on your favorite song, and transform cooking from a daunting task to an enjoyable experience. Tastemaker will help you find your own style and

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less