Food & Drink Books

Book SynopsisVeganise your favourite Chinese dishes at home with Vegan Chinese Food, from the founders of the hugely popular food blog littlericenoodle, Yang Liu and Katharina Pinczolits.Vegan Chinese Food gives flavourful plant-based alternatives to 86 well-loved and diverse Chinese recipes, including sauces, dumplings, noodles and desserts. The book draws upon Yang's experience of wanting to make the dishes from her childhood vegan-friendly, as well as the long history of vegan cooking in China. The recipes use traditional cooking methods and skills to allow you to make vegan versions of dishes such as Kung Pao king oyster mushroom, Zha jiang mian noodles or Hong Kong milk tea. Katharina's photography accompanies every dish, along with helpful tips on how to master techniques or season a wok, and beautiful reflections on food's connection to memory, place, family and cultural representation. Vegan Chinese Foodis a book that belongs on any kitchen shelf. For those who are vegan or those who are looking to consume less meat, those who have mastered Chinese cooking and those who are new to it, there’s a favourite recipe here for everyone – all easy, delicious and 100 per cent plant-based.

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Book Synopsis“It’s a must-have kitchen staple that’s filled with family favorites.” —BBC Good Food 300 gluten- and dairy-free recipes from popular food blogger Audrey Roberts to reset your eating habits to live a healthier life. Millions of people now suffer from celiac disease and food sensitivity. But switching to a diet without gluten or dairy not only benefits those with gluten sensitivity or lactose intolerance, but benefits anyone who needs more energy, wants to lose weight, or simply craves a much healthier lifestyle. And now cooking without them is simple! You no longer need to give up the foods you love because with easy substitutions, some creative cooking, and the recipes in this book, you will still enjoy all your favorite foods. The Everything Gluten-Free & Dairy-Free Cookbook includes 300 gluten- and dairy-free recipes that your whole family will enjoy—from eggs benedict casserole to coconut cream pie. These easy and delicious recipes make it painless to start living a healthier life and feel better. Audrey Roberts, founder of the popular food blog Mama Knows Gluten Free, teaches you how to make the most satisfying recipes from breakfast to dinner and snacks in between meals. The Everything Gluten-Free & Dairy-Free Cookbook makes it easy to meet your family’s dietary needs while keeping them happy and healthy.Trade Review"It's a must-have kitchen staple that's filled with family favourites." —BBC Good Food“[This book] includes a variety of recipes, ingredients and cooking styles, so you'll always have something new to try.” —Livestrong“A must-have kitchen staple if you want to enjoy delicious meals without feeling you’re ‘living without.’” —Food Recipes 101“A must-have kitchen staple if you want to enjoy delicious meals without feeling you’re ‘living without.’” —Foodista“Great recipes.” —Gluten & Dairy Free Life“The Everything Gluten-Free and Dairy-Free Cookbook is literally a lifesaver.” —Waffles, Wit & Wine“The helpful advice along the way in this cookbook also makes it a useful practical guide on how to live with intolerances.” —Evening Standard

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Book SynopsisBrian Baumgartner is best known for playing Kevin Malone in the US TV series of The Office - and Kevin Malone is best known for being a chilli master and the creator of ''Kevin''s Famous Chili''. Like Kevin, Brian is a true chilli aficionado who is just as serious as his fictional counterpart about making the perfect pot. With over 150 recipes stamped with Brian's seriously good approval rating, Seriously Good Chili Cookbook celebrates all styles of chili Texas chilli, chilli verde, veggie chilli, turkey and many other variations - with recipes contributed by celebrities, chefs and world championship chilli cook-off winners. Also included are helpful chilli-cooking tips and tricks as well as QR codes for exclusive video access.

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Book SynopsisAn in-depth exploration of the vibrant food and culture of Taiwan, including never-before-seen exclusive recipes and gorgeous photography. Taipei-based food journalist Clarissa Wei presents Made in Taiwan, a cookbook that celebrates the island nation’s unique culinary identity—despite a refusal by the Chinese government to recognize its sovereignty. The expansive book contains deeply researched essays and more than 100 recipes inspired by the people who live in Taiwan today. For generations, Taiwanese cuisine has been miscategorized under the broad umbrella term of Chinese food. Backed with historical evidence and interviews, Wei makes a case for why Taiwanese food should get its own spotlight. Made in Taiwan includes classics like Peddler Noodles, Braised Minced Pork Belly, and Three-Cup Chicken, and features authentic, never-before-seen recipes and techniques like how to make stinky tofu from scratch and broth tips from an award-winning beef noodle soup master.Made in Taiwan is an earnest reflection of what the food is like in modern-day Taiwan from the perspective of the people who have lived there for generations. It is the story of a proud nation—a self-sufficient collective of people who continue to forge on despite unprecedented ambiguity.Trade Review“...the recipes are brought to life by photography from an all-Taiwanese team that deftly captures context, atmosphere and spirit. Evocative, observant, poetic and passionate, Ms. Wei’s writing celebrates and asserts Taiwanese identity through its cuisine.”—New York TimesNAMED A BEST COOKBOOK OF FALL 2023 BY BON APPETIT, FORBES, FOOD & WINE, NEW YORK MAGAZINE, EATER, and TASTING TABLE“As a food and travel writer and photographer, I appreciate a cookbook that makes me want to get on a plane… a stellar book that feels like it's written for Taiwan's inhabitants, and we North American readers have somehow just lucked upon an English-language version.”—Wired“Made in Taiwan is an excellent portrait of the island’s cuisine—and a must-read for anyone interested in learning more about Taiwan.”—Bon Appetit“This is the story of a culture, a people, a community, a destiny, and an identity, told through recipes . . . alongside some of the best writing on the subject of all things Taiwanese. With Made in Taiwan, Clarissa Wei has created a true rarity: a deep dive that serves us on so many levels. Take a long swim in the superb food, clarity of exposition, exemplary storytelling, and inspiring insight. This book is a must-have for any home cook, food lover, culture geek, or curious reader.” —Andrew Zimmern, TV host“Made in Taiwan is a tour de force. Clarissa Wei’s storytelling and photography are dazzling, her recipes irresistible. This magnificent, heartfelt book is essential to any Asian culinary library.” —Grace Young, author of Stir-Frying to the Sky’s Edge and The Breath of a Wok“With the same curiosity and rigor that has permeated her work as a food writer and journalist, Clarissa Wei’s Made in Taiwan is a timely and deeply engrossing account of Taiwanese culinary and cultural history. As gorgeous as it is thorough, it’s the most affordable trip to Taiwan you can buy!” —Stephen Satterfield, founder of Whetstone Media, host of Netflix's High on the Hog“Clarissa has artfully woven food reporting with heartfelt storytelling, creating a truly special book on an important topic. In Made in Taiwan, she has given us the Taiwanese story to ponder, savor, and, ultimately, experience through cooking.” —Betty Liu, author of My Shanghai“This book is a timely, joyful rewriting of the Taiwanese story, at a time when this island’s very identity hangs in the balance. Clarissa’s fascinating journalistic insights are matched by her great efforts to deconstruct recipes passed down through generations. It’s a book that I’ll keep on my kitchen shelf and look forward to referring to many, many times over the years.” —Isobel Yeung, VICE News correspondent“To read Clarissa's work is to feel her passion, her deeply rooted identity as a Taiwanese and Asian American, and her commitment to honoring the labor and culture of the people who feed us.” —Jenny Yang, stand-up comedian and actor

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Book SynopsisGuild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2021)In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea – Sardinia. The recipes in this book do not take long to make, but you can taste the ethos behind every one of them – one which invites you to slow down, and nourish yourself with fresh food, friends and family. The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted Aubergines with Honey, Mint, Garlic and Salted honey, or a Salad of Pecorino with Walnuts and Honey, followed by Malloreddus (the shell-shaped pasta from the region) with Sausage and Tomato. Each recipe and the story behind it will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design, photography, full colour illustrations and joyful anecdotes throughout, Bitter Honey is a holiday, a cookbook and a window onto a covetable lifestyle in the sun – all rolled into one. Trade ReviewReading Letitia Clark’s Bitter Honey: Recipes and Stories from the Island of Sardinia feels like being on the loveliest holiday... a beautiful book, infused with the spirit of place, and love for good, simple food. * Nigella Lawson *A celebration of the more meditative side of kitchen life, taking inspiration from her [Letitia’s] move to Sardinia and the unique rhythms of island life. * The Sunday Times ‘Style’ *Just lovely. Fans of the Italian South will love particularly. * Marina O’Loughlin *Intertwines traditional Sardinian recipes with stories from the island, giving a beautiful insight into how Sardinians cook, eat and live. * BBC Good Food Magazine *One of the most exciting cookbooks of this year. The writing, photo, design and most importantly the recipes are all outstanding. One that you will read cover to cover and also cook from. * Olia Hercules *Like a blast of Sardinian sunshine on a drab British lockdown evening. Full of artichokes, pasta and joy. * Bee Wilson *

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Book SynopsisDan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home.In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right.The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema.Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.

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Book SynopsisIn Green Kitchen: Quick & Slow David Frenkiel and Luise Vindahl showcase over 100 modern vegetarian recipes that capture the quick and slow moments of life and in the kitchen.From the QUICK low-effort weekday dinner when you don’t want to spend the whole day in the kitchen but still want to eat something delicious, to the SLOW moments when cooking becomes the best part of the day, these recipes will teach you how to cook great tasting, modern vegetarian food and show you how to find joy in the process.Featuring stunning photography, and packed cooking tips and fun flavour-twists throughout, Green Kitchen: Quick & Slow will not only inspire you with what to cook on any night of the week, but it will show you how cooking can be your best therapy, friend and ultimate joy.

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Book SynopsisFrom the bestselling author of This Naked MindIt's YOUR bodyIt's YOUR mindIt's YOUR choiceThere are a million reasons to drink. It tastes great. You feel alive. It helps you relax. But are you really in control?The Alcohol Experiment shows a new way of thinking and offers a 30-day programme with a difference. It asks you to look closer at why you drink, what you get out of it and whether it's really the alcohol that's giving you what you want.From the bestselling author of This Naked Mind, Annie Grace gives you the tools to take control of your drinking for good.Trade Review‘Practical, down-to-earth and easy-to-engage-with’ Press Association ‘A wise, rational, uplifting exploration of drink, with sound and simple advice on taking control.’ Saga ‘Annie Grace takes every belief you have about alcohol and turns it on its head. If you start reading her book with a sense of trepidation, you’ll end it with a feeling of excitement. Annie transforms lives.’ Clare Pooley, The Sober Diaries Praise for This Naked Mind: ‘The book that changed my life.’ ‘BUY IT. READ IT. IT WORKS.’ ‘Impossible to exaggerate the power of this book.’ ‘Inspirational.’ ‘The most powerful book I’ve ever read.’ ‘Not at all preachy.’ ‘Totally changed my thinking.’

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Book SynopsisThe Pasta Man, Mateo Zielonka, makes the most spectacular, original pasta you’ve ever seen. Striped, spotted, red and green and black, and every shape imaginable, Mateo’s pasta is a carb-lover’s dream.Now in The Pasta Man, Mateo reveals for the first time how you too can make his beautiful creations. Starting with classic golden dough, and with “how to” sections guiding you through every shape and effect, from spots and stripes (using all-natural ingredients), lasagne sheets and pappardelle, ravioli pillows, tortellini and other glorious filled pastas, he then offers 40 recipes for delicious sauces and suppers in which to showcase your delicately crafted pasta.Illustrated with beautiful photography and clear step-by-step instructions, whether you’re a pasta beginner or enthusiast, let yourself be guided by a master and make your own pasta a work of art.Trade ReviewPasta is a serious business. Families hold on to traditions and recipes for generations and it's not every day that a modern twist is accepted by pasta lovers. So it's quite an achievement that Instagram chef Mateo Zielonka has garnered a following of thousands with his innovative and bold new recipes. Finally, these recipes have been shared with the world in his debut cookbook The Pasta Man. * Luca, Better Read Cooks *

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Book SynopsisEnjoy all the magic of Disney cooking in one complete set containing The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, and The Unofficial Disney Parks Restaurants Cookbook from bestselling author Ashley Craft.The Unofficial Disney Parks Cookbook Boxed Set bring together popular cookbooks from bestselling author Ashley Craft. The collection provides you with delicious recipes to recreate your favorite meals from Walt Disney World and Disneyland right at home. The Unofficial Disney Parks Cookbook: This book features 100 recipes from each of the Disney parks in Florida and California featuring beloved recipes like Mickey Pretzels and Dole Whip. The Unofficial Disney Parks EPCOT Cookbook: This book helps you eat and drink your way around the world with copycat recipes from the pavilions and festivals at Walt Disney World’s EPCOT. The Unofficial Disney Parks Restaurants Cookbook: With recipes from both Walt Disney World and Disneyland, these recipes will help you explore the table service and quick service restaurants throughout the parks…right from your very own kitchens. This boxed set offers you the ultimate collection of Disney-themed recipes for every meal and occasion.

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Book SynopsisEmbark on a foodie’s journey through the world of anime and learn to recreate delicious dishes from your favourite anime series. Japanese animation has beautiful designs, fleshed out characters, and engaging storylines—and it’s also overflowing with so many scrumptiously rendered meals! Do you ever watch your favorite anime series and start craving the crunch of crispy seafood or the warmth of delicious noodles and broth or the fluffiness of soft, airy cakes? Now, you can make your cravings a reality with Cook Anime! Join an otaku on her tour through anime food and find out what your favorite characters are savoring and sharing—from bento to yakisoba—and then learn to make it at home! Along with each recipe, you will discover facts behind the food, such as history, culture, tips, and more. Perfect for foodies and anime-lovers alike, Cook Anime is the all-inclusive guide to making the meals of this Japanese artform. Trade Review"Ault serves up Japanese cuisine that she either discovered or saw depicted in anime in this dutiful collection. Recipes begin with a brief story line synopsis and a mention of how the dish figures into the plot. A typical example, based on the Tokyo Ghoul series, begins, “In an alternate Tokyo, ghouls live secretly in society and survive on the flesh of humans,” before describing the comforting power of the stewed meat and potato dish, nikujaga, which is served at one point to an ailing character. Recipes are peppered with cultural and culinary facts; cream stew, readers learn, was created to aid Japanese school children in their dairy intake after WWII and turns up in more than 15 anime series. Difficulty levels run the gamut from a simple spaghetti with ketchup sauce to a much more involved miso chashu ramen made with a flavorful braised pork. There is a handy chart for composing bento boxes, as well as an insightful chapter on street food options, like the pancake and octopus balls, takoyaki, that turn up in Mob Psycho 100. But, while many of the main dishes are lovingly photographed, there is not a single illustration to showcase any of the hundreds of anime tales that are referenced. It’s a no-brainer for anime buffs, but those less well-versed in the genre will likely feel left out of the picture."—Publishers Weekly “’The food in anime can act as a window into Japanese culture and history …’ so begins Cook Anime, which re-creates dishes found in popular anime series like Sailor Moon, Kill la Kill, and Dragon Ball. Each recipe is paired with history, culture, and cooking tips, along with the episode’s backstory and other series in which the food appears. If this is your first foray into Japanese cooking, you’ll appreciate the glossary of common Japanese ingredients, and where to find them (hint: online). Buy this for: anime enthusiasts and Japanese culture aficionados of all ages.”—The Atlanta Journal Constitution

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Book SynopsisWith Gaz Oakley’s fantastic alternatives to the traditional turkey and trimmings, you can enjoy delicious plant-based recipes throughout the holiday season. Gaz talks you through the menus and the planning, from Christmas breakfast through to show-stopping lunches with the likes of Cauliflower Wellington, Slow-roasted Mushroom Fillet, Festive Nut Roast Wreath, or the perfect Thanksgiving centrepiece Pumpkin Mac and Cheese. And these are all rounded off with spectacular dairy-free puds, including boozy Tiramisu and Crème Brûlée Tartlets. And it’s not just about the big celebrations: Gaz offers ideas for delicious leftovers, including the Ultimate Christmas Burger, as well as classics such as Bubble & Squeak Patties. Packed with ideas and inspiration, Plants Only Holidays offers fresh and flavoursome vegan dishes perfect for the festive table. Text is extracted and updated from Vegan Christmas: Over 70 A

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Book Synopsis2022 JAMES BEARD AWARD WINNER • Baking and Desserts2022 JAMES BEARD AWARD WINNER • Emerging Voice, BooksONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York TimesONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of HomeFood blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker.Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakTrade Review'Cho's book is so smart and thorough, I'm not sure we'll need another book on the topic anytime soon.' * New York Times *Mooncakes and Milk Bread overflows with useful information for the nascent cook, from ingredients to shopping advice to a list of essential equipment. 'A lot of these recipes were inspired by my family's classic Cantonese cooking,' Cho writes in the introduction. 'Others are completely unique twists on my favorite foods.' * Outside Magazine *Cho offers an authoritative and delectable treasure trove of recipes for Chinese bakery treats, which generally get little attention in American cookbooks. Highly recommended for all home bakers and anyone who enjoys Chinese food. * Library Journal *In the pages of this book, you'll find brand new recipes, traditional recipes reinterpreted for modern bakers, and deep dives into some legendary Chinese bakeries. There's a nostalgic appeal in creating iconic Chinese baked goods in your home kitchen, and for those new to this type of baking there's an opportunity to expand your baking skill set and recipe collection. * Forbes.com *Named one of 'The 10 Best Cookbooks of 2021' * San Francisco Chronicle *This cookbook of sweet and savoury recipes will take you through a nostalgic journey. Turn your home kitchen into a Chinese bakery with Mooncakes and Milk Bread. * Cold Tea Collective *

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Book SynopsisFrom the best-selling author of Dumplings and Noodles and Bowls and Broths Make your favourite noodle dishes at home with over 60 versatile recipes, all with ready-to-cook noodles at their heart. From simple stir fries to speedy noodle soups, as well as mix-and-match ideas to make the most of instant noodles, each recipe is practical and delicious – perfect for anyone who wants resourceful and realistic meals. Illustrated with beautiful photography and clear step-by-step instructions, these effortless, everyday recipes are all about minimum fuss and maximum flavour. Noodles with love, respect and sheer ease.

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Book SynopsisExperience the traditional flavors of Hawai'i with an extra-terrestrial twist, courtesy of the Galactic Federation, in the first ever official Lilo and Stitch cookbook! Create delicious Hawaiian recipes inspired by Disney's Lilo and Stitch with your ohana with Lilo and Stitch: The Official Cookbook! The book features both traditional Hawaiian dishes--such as Ahi Poke, Chicken Long Rice, and Lomi Salmon--and original recipes based on foods featured in the film and the beloved characters who enjoy them, including Hukilau Haupia Cake, Pelekai Sweet and Sour Pork, and David's Dawn Patrol Loco Moco. With easy-to-follow instructions and beautiful food photography, this cookbook will inspire the whole family, from beginner to advanced chefs alike. From appetisers to entrees and drinks to desserts, you'll want to party like Lilo and Stitch with these mouth-watering Hawaiian-inspired recipes. Featuring more than 50 recipes, stunning full-colour food photography, lovable film stills, and iconic movie quotes, this cookbook celebrates a beloved family film through the diverse flavours of Hawai'i.

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Book Synopsis“Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He’s the food guru of the world.” —Ray RomanoThe ultimate collection of must-have recipes, stories, and behind-the-scenes photos from the beloved Netflix show Somebody Feed Phil. Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil, really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he’s traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode—and now to this book. In Somebody Feed Phil the Book, Rosenthal presents never-before-heard stories from every episode of the first four seasons of the series, along with more than sixty of viewers’ most requested recipes from acclaimed international chefs and local legends alike (including Rosenthal’​s favorite sandwich finds from San Francisco to Tel Aviv), so you can replicate many of the dishes from the show right at home. There are also “scripts” from some of Rosenthal’s video phone calls from the road with his family making this the ultimate companion guide for avid fans of the show as well as armchair travelers and adventurous at-home chefs.Trade Review“Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He’s the food guru of the world. You can have that same information, folks! I can’t give you his phone number, but this book is just as good. It’s probably better, because when he’s on the phone he never shuts up.” —Ray Romano“Somebody Feed Phil the Book is the best thing since sliced bread . . . baked on the outskirts of Porto.” —Yotam Ottolenghi“What could be more delightful than watching Phil travel and eat around the world? Trying the amazing meals ourselves, of course. I can’t wait to dive in.” —Gwyneth Paltrow“I’ve been lucky enough to dine with Phil Rosenthal, and the man has great taste—he’s a true enthusiast and culinary adventurer. And now his favorite global recipes are in one cookbook? Sign me up.” —Norman Lear“Somebody Feed Phil the Book is an exploration into the spectacular culinary journey of the show. The only thing better than traveling with Phil is getting fed like Phil, and now you can do both!” —Michael Solomonov“Somebody Feed Phil the Book captures everything wonderful about food and travel, showcasing not only the work of high-end chefs but also the food of the people. I can’t wait to try the recipes that brought the author so much joy.” —Jane Fonda“Somehow, the enthusiasm my friend Phil Rosenthal has for food—and he has an extravagant level of enthusiasm—comes through in his terrific new book, Somebody Feed Phil the Book. That’s not easy to accomplish, but he does it. And the beauty of Phil’s delight about restaurants and food is that as enthusiastic as he gets, he never exaggerates. If he says something is downright incredible, it’s gonna be downright incredible. And this book, well, it’s downright incredible.” —Nancy Silverton“This book should come with a warning label: Do Not Read on an Empty Stomach. Phil Rosenthal’s enthusiasm for great food is unmatched, and these recipes are showstoppers! I’d flag my favorites if it didn’t mean a bookmark on every single page.” —Allison Janney“I met Phil in 2009 and literally thought, Is this the nicest man in the world? Then he made a TV show about a guy eating around the world, being the nicest man in the world, meeting the nicest people in the world. And now he’s written a book about a show about a guy who eats around the world that gives us all final proof that being nice to one another and breaking bread together is the nicest thing we all can do together in this world.” —Roy Choi"Phil Rosenthal takes viewers around the world in his friendly and funny travel show, Somebody Feed Phil. This companion book delivers over 60 viewer-requested recipes as well as episode scripts, never-heard-before stories, and photography culled from his travels." —Epicurious

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Book SynopsisThe first book introducing readers to the bold, colourful and delicious cuisine of Romania. Trade Review“a wonderful new cookbook” -- Bee Wilson * Financial Times *“genuinely fascinating” -- Felicity Cloake“Irina Georgescu does a beautiful job of taking us to the heart of the Balkans, exploring food, traditions and breathtaking landscapes side by side.” -- Feel Good Food * Woman and Home *“There is something to learn from a book like this, written so beautifully by someone who is fascinated by the cuisine of their homeland and takes the time to document and share it with the world. As soon as I can, I will get myself to Romania and send Irina a postcard to thank her for inspiring me to do so.” -- Joan RansleyTable of ContentsIntroduction Chapter One: Food is for sharing: small plates, starters, salads Chapter Two: Breads and street food bakes Chapter Three: Bors and ciorba Chapter Four: The main event Chapter Five: Desserts Chapter Six: Pickles, preserves, compotes and drinks Seasons and superstitions in Romanian cuisine Romania's culinary heritage Romania's cultural values Picture credits Index

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Book SynopsisIn her second book, bestselling author Richa Hingle applies her culinary skills to international comfort foods. These unique recipes are easy to make and have an astonishing depth of flavor. Enjoy Richa’s wow factor in these curries and masalas as well as pizzas, casseroles, sweet-and-sour dishes, Asian noodles, and the next generation of plant-based burgers. You will also find chapters devoted to flavor-packed sauces, soups, sandwiches, breakfasts, sweets, and more, including: One-Pot Peanut Butter Noodles, Spinach Curry Fried Rice, Crispy Orange Cauliflower, Buffalo Chickpea Pizza, Manchurian Noodles, Chickpea Chilaquiles, Samosa-Stuffed French Toast and Salted Date Caramel Pie.Within these pages, you will find helpful techniques and mix-and-match ideas that will inspire creativity and provide stunning meal combinations. You will find this book to be indispensable in your kitchen, and the recipes will appeal to both vegans and non-vegans alike.Trade ReviewVegan Richa's Everyday Kitchen so celebrates flavor that simply reading these recipes is a feast. And their skillful juxtaposition of color and texture and spice makes preparing them in your own kitchen an adventure not to miss. (Victoria Moran, Main Street Vegan)You don't have to be vegan or a culinary beginner to enjoy this excellent follow-up to Richa Hingle's successful first book. With her easy-to-follow recipes and suggestions for personalizing, for taste and dietary consideration (most are gluten-free), you will feel as if you have Richa herself in the kitchen guiding you. (Fran Costigan, Vegan Chocolate)A Perfect expression of Richa's bold, flavor-driven approach to food! (Gena Hamshaw, Food52 Vegan)Richa draws on diverse traditions and shares amazing recipes that show how varied and tasty vegan food can be. (Gene Baur, Farm Sanctuary)One flavor-rich, thoughtful mean at a time, Richa shows us that everyday vegan eating can be an experience to savor. (Terry Hope Romero, Salad Samurai, Vegan Eats World, Veganomicon)

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Book SynopsisNew York Times BestsellerEnter Audrey Hepburn?s private world in this unique New York Times bestselling biography compiled by her son that combines recollections, anecdotes, excerpts from her personal correspondence, drawings, and recipes for her favorite dishes written in her own hand, and more than 250 previously unpublished personal family photographs.Audrey at Home offers fans an unprecedented look at the legendary star, bringing together the varied aspects of her life through the food she loved?from her childhood in Holland during World War II, to her time in Hollywood as an actress and in Rome as a wife and mother, to her final years as a philanthropist traveling the world for UNICEF.Here are fifty recipes that reflect Audrey?s life, set in the context of a specific time, including Chocolate Cake with Whipped Cream?a celebration of liberation in Holland at the end of the war; Penne alla Vodka?a favorite home-away-from-home dish in Hollywood; Turkish-style Sea Bass?her romance with and subsequent marriage to Andrea Dotti; Boeuf à la Cuillère?Givenchy?s favorite dish, which she?d prepare when he?d visit her in Switzerland; and Mousse au Chocolat?dinner at the White House. Audrey also loved the basics: Spaghetti al Pomodoro was an all-time favorite, particularly when returning home from her travels, as was a dish of good vanilla ice cream. Each recipe is accompanied by step-by-step instructions, including variations and preparation tips, anecdotes about Audrey and her life, and a poignant collection of photographs and memorabilia.Audrey at Home is a personal scrapbook of Audrey?s world and the things she loved best?her children, her friends, her pets. It is a life that unfolds through food, photographs, and intimate vignettes in a sophisticated and lovely book that is a must for Audrey Hepburn fans and food lovers.Trade Review"Dotti's book offers a unique view of the star's personal life through the lens of her food philosophies, including a love of growing vegetables in the garden and sourcing from local farmer's markets." -- Redbook.com "Home cooks are offered a taste of Hepburn's life beyond the sound stages, red carpets and magazine covers." -- Yahoo! Food

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Book SynopsisNot just a cookbook but an essential guide to Korean slow food and fermentation, Chae follows the seasons of a calendar year: spring, summer, autumn and winter. Each season forms its own chapter with approximately 15–20 recipes and foundations, presenting traditional Korean technique with locally sourced produce. Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, Australia, from tofu to gochujang, soy sauce to kimchi, makgeolli to doenjang. The meticulous, medicinal, minimal-waste recipes and techniques are inspired by Chae’s mother, who was born in the South Jeolla province of South Korea. Forget the usual Korean cookbooks of fried chicken, barbecue and bibimbap. Chae is a radical, restorative journey into the heart of an ancient cuisine.

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Book Synopsis"Thuy is a talent and I am salivating at every page. I have pretty much earmarked the entire book" – Georgina HaydenA vibrant collection of over 70 fresh, flavoursome, fuss-free recipes. Vietnamese food is all about balance and contrast, but it doesn’t need to be complicated. With accessible ingredients, handy shortcuts and simple, practical instructions, Thuy Diem Pham reveals how you can easily prepare delicious Vietnamese-inspired dishes at home. From broths and bún bowls to salads and stir-fries,Vietnamese Made Easy showcases how to throw together everything from a smashed cucumber salad to sizzling seafood pancakes and summer rolls; how to make noodle soups in a fraction of the time, as well as how to make the most of your BBQ with charred lemongrass pork skewers and more – the possibilities are endless. Modern and versatile, these everyday recipes are the ultimate celebration of the flavours of Vietnam. Trade ReviewThuy’s book is a little bit like her personality: bubbly, kind, chatty and absolutely delicious! We are all in for a big TREAT! * Bettina Campolucci Bordi *Thuy is one of those rare chefs that can both cook phenomenal dishes for a restaurant load of people, AND write sensational recipes that actually work in a home kitchen. She is a talent and I am salivating at every page. I have pretty much earmarked the entire book. * Georgina Hayden *

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Book SynopsisRegarding Cocktails is the only book from the late Sasha Petraske, the legendary bartender who changed cocktail culture with his speakeasy-style bar Milk & Honey.Trade Review'Understated and impressive... [Regarding Cocktails] embraces a no-nonsense, non-splashy approach to drink-making... As much about human connection as it is about jiggers and bitters.' – Wall Street Journal 'Sasha Petraske's tome is filled with recipes and musings sure to delight the at-home bartender and inspire a whole new take on happy hour.' – TODAY 'An enlightening glimpse into one of the people responsible for America's craft cocktail movement.' – Epicurious 'Should be on every drink lovers' bookshelf for its simple, delicious - and meticulous - recipes.' – Telegraph 'This brilliant book is packed with over eighty classic and modern recipes composed by the late Sasha Petraske ... It not only makes for a gorgeous addition to your bar cart, it's an excellent gift for any mixologists on your list.' – goop 'If you're looking for a more classically-oriented take on cocktail history and recipes, I recommend the late Sasha Petraske's Regarding Cocktails .' – Saveur 'A beautiful but bittersweet insight into Sasha Petraske's world, packed with recipes and stories from bartenders he trained, as well as anecdotes and musings from the man himself on everything from the home bar to posture and etiquette.' – Olive

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Book SynopsisThe Independent's 2017 Book of the Year and a 2020 London Eater recommended read for lockdown'If Malcolm Gladwell were to write a book about wine, the results wouldn't linger much more pleasurably on the palate than this accessible, adventurous, amusing and informative book by Bianca Bosker' - The Times Professional journalist and amateur drinker Bianca Bosker didn't know much about wine - until she discovered the world of elite sommeliers who dedicate their lives to the pursuit of flavour. Fascinated by their fervour and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a 'cork dork.' With boundless curiosity, humour and a healthy dose of scepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, mass-market wine factories and even a neuroscientist's fMRI machine as she attempts to answer the most nagging question of all: what's the big deal about wine? Funny, counterintuitive and compulsively readable, Cork Dork does for drinking what Kitchen Confidential did for dining out, ensuring you'll never reach blindly for the second cheapest bottle on the menu again.Trade ReviewAccessible, adventurous, amusing and informative * The Times *Perhaps the most purely pleasurable book about wine ever written, this account of Bianca Bosker's journey from clueless wine boor to certifiable wine bore is everything wine writing so seldom is: nimble, self-aware, funny. -- George Reynolds * Eater London *Bosker's journey into this sodden universe is thrilling, and she tells her story with gonzo élan. * New York Times *Remarkably entertaining. Bosker is a talented writer, a thorough reporter and is unfailingly funny. * San Francisco Chronicle *such a good story, so brilliantly written...Make this the first book you buy in 2018. YOU HAVE TO READ THIS BOOK. * JancisRobinson.com *A marvelous journey through the mad, manic, seductive subculture of wine and wine lovers. * Susan Orlean *I loved this book. It's not just about wine. It's about learning how to listen to your senses, to more deeply experience and appreciate the world around you, and everyone could use another glass of that. * Mary Roach *A brilliant feat of screwball participatory journalism. * Jay McInerney *excellent -- Martin Moran * The Sunday Times Ireland *

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Book SynopsisWinner of the Best Vegan Cookbook Award in VegNews Magazine 2021Plants Only Kitchen offers an explosion of flavour, with more than 70 vegan recipes that work around your lifestyle.With symbols flagging whether recipes are high-protein, take less than 15 minutes, are gluten-free, one-pot or are suitable for meal prep,Plants Only Kitchen explains how best to make a vegan diet work for you. No fuss, no fancy ingredients – just fantastic food using plants, only.Gaz Oakley (aka @avantgardevegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn't mean missing out on taste. In Plants Only Kitchen, Gaz's recipes are easier than ever before – following his step-by-step instructions, tips and advice, anyone can cook great vegan food.

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Book SynopsisReap the rewards of cutting out gluten and dairy from your diet while still enjoying cookies, cakes, bread, bars, and more with 200 recipes for baked goods you’re sure to enjoy.Think avoiding gluten and dairy means dessert is out of the question? Think again. Whether you have a food allergy or intolerance, or are simply baking for family or friends,The Everything Gluten-Free & Dairy-Free Baking Cookbook features recipes for decadent cakes, chewy cookies, tasty breakfasts, and sweet treats with ingredients that align with your diet. Featuring easy swaps and creative combinations, you won’t miss the gluten or the dairy. With 200 recipes and beautiful color photographs, this book is sure to satisfy your sweet tooth cravings. No need to skip dessert—now you can start enjoying these delicious recipes today!

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Book SynopsisMake those “I just don’t feel like cooking” days easier than ever with this cookbook that features 100 quick and easy one pot recipes with minimal prep, limited equipment, and as little clean up as possible—while still getting a healthy dinner on the table.For those days when you really don’t want to cook (and when you want to clean the kitchen after dinner even less!), The “I Don’t Want to Cook” Book: Dinners Done in One Pot is here to help. Whether you’re feeling tired after a long day, can’t be bothered with an extra trip to the grocery store, or can’t stand the thought of making an entire home-cooked meal only to have a sink full of dishes to deal with after, this book will become your go-to for making dinner a breeze. Featuring 100 delicious recipes, this cookbook is your guide to the quickest and easiest recipes. Each recipe uses only one single piece of cookware—whether t

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Book SynopsisWhether you're planning a lavish party or just indulging in a nightcap, The Classic Cocktail Bible gives you a range of inspirations to create the exotic and the timeless. Cocktails are soaring in popularity as the nation's tastes grow more sophisticated and people are thirsty for new flavours and experiences. Beautifully illustrated with mouth-watering full colour photography, the book includes long and short drinks, still and sparkling, fruity and refreshing as well as creamy and indulgent - you'll never tire of trying the new concoctions.Includes 200 recipes with age-old classics such as the daiquiri, dry martini, margarita and Long Island ice tea. Each spirit is thoroughly explained to give you advice on selecting what to buy and perfecting its accompaniments. There's also a selection of fantastic insider tips, a full glossary of terms and step-by-step guides to mastering different techniques.A history of the evolution and culture of cocktails immerses you in a more glamorous era and The Classic Cocktail Bible allows you to taste it for yourself.Table of ContentsIntroduction Vodka - including Sea Breeze, Bloody Mary, White Russian, Vodka Caipiroska and Vodkatini Shake it like a Mixologist Tools of the Trade Gin - including Gin Sling, Moon River, Abbey Road, Ginger Tom and Delft Donkey The Glass is Always Half-full Whisky - including Mint Julep, Lynchburg Lemonade, New Yorker and Whisky Sour Keep your Spirits up Tequila - including Mexican Mule, Bloody Maria, Pink Cadillac Convertible and Rude Cosmopolitan Pretty as a Pitcher Brandy - including Brandy Alexander, American Beauty, Shanghai and Brandy Classic Other Wines and Spirits - Champagne Cocktail, Singapore Sling, Caipirinha and Pisco Sour Glossary

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Book SynopsisShortlisted for Drink Book', Fortnum & Mason Food and Drink Awards 2025Food & Wine's Best Cookbooks of Spring 2024One of the best cocktail books ever from one of the best bartenders ever.' Stanley Tucci, actor, filmmaker and author An exquisite distillation of 16 years at one of the most admired and adored cocktail bars in the world.' Alice Lascelles, Financial Times drinks columnistWhen I think about the Connaught Bar, I return again and again to the hospitality, the methodology and the quality experiences that I have experienced there over the past decade.' Massimo BotturaStep inside one of the best bars in the world and learn how the Connaught Bar's virtuoso mixologists create 100 elegant cocktails both contemporary and timeless classics with easy-to-follow recipes and clear instructions on how to recreate them at home. Alongside expert guidance for essential bar tools, glassware, and spirits, there are 120 additional recipes for homemade syrups, infused spirits, and garnishes that Master Mixologist Agostino Perrone and his team use to make their signature celebrated drinks, including the famed Connaught Martini.Each cocktail recipe is introduced with a narrative from Perrone about the inspiration and ingredients that make these cocktails truly sensational experiences. With a foreword by legendary chef Massimo Bottura and a preface by Anistatia Miller and specially commissioned cocktail photography by Lateef Okunnu, The Connaught Bar is the ultimate cocktail recipe and hospitality book and companion.

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Book SynopsisDISCOVER 200 FLAVOURFUL SPANISH RECIPESWith over 200 recipes infused with the vibrant and complex flavours of Spain, you can recreate the tastes of the tapas bar in your home. There are tempting recipes to suit any occasion, from simple family lunches to dinner party centrepieces. Whip up a refreshing Andalusian Gazpacho on a hot summer''s day or, for something simple yet delicious, try Mussels in a Saffron Broth. If you''ve got a celebration coming up, wow friends and family with a Valencian Paella. And, to round things off perfectly, sample one of the sweet treats, such as Moscatel Roasted Peaches or Santiago Almond Torte.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 C

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Book SynopsisSay hello to your beautiful, modern dog treat bible! We know you love your dog. We know you want what’s best for them. But we also know if you’re faced with a dog treat recipe that calls for eight obscure ingredients, requires forty minutes of prep, and still ends up looking a brown, crumbly mess—you’re reaching for that bag of ready-made dog treats faster than we can say “fetch.” Pet lifestyle expert Serena Faber-Nelson puts the fun back into dog treats—with easy, everyday recipes for go-to pet treats you’ll actually be bothered to make (and find yourself using over and over again). These nutritious, delicious, budget friendly, and oh-so-simple-to-make dog treat recipes include: Tasty Kong stuffers and healthy chews to keep your pup entertained while you go to work Easy, no-bake bliss balls that pull double duty as training treats Yummy biscuits that help freshen your doggo’s breath A whole section devoted to birthdays, holidays, and special occasions, of course And so much more! With a huge variety of treats to reward, train, and pamper, every recipe is designed to make life easier and sweeter for you and your dog. Packed with mouth-watering images, easy step-by-step instructions, handy hints, allergy alternatives, nutritional info, and more, Homemade Dog Treats is the must-have recipe handbook for every dog owner.Trade Review"Healthy Homemade Dog Treats is the ultimate dog treat recipe book. Filled with easy, nutritious, and tasty recipes, it'll have your dog begging for more.” —Dr. Katrina Warren, media veterinarian "You and your dog are both going to love this book. Filled with simple, fresh, and healthy treat recipes for your dog, Serena Faber-Nelson's beautiful new book packs in the inspiration with yummy yet super-easy recipes (think coconut-dusted bliss balls for dogs that double as a Kong stuffer). You'll have a hard time deciding what to make first!" —Modern Dog magazine “The sweetest doggy treat bake book I ever did see! Can’t wait to whip up some of these recipes for my own pup!” —Tessa Sam, baker and author of Sweet Bake Shop

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Book SynopsisMassimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living wellTrade Review 'How can you not admire a cookbook that directly addresses food waste?' – Washington Post'A recipe book that'll make you think differently... Delicious recipes.' – Marie Claire 'Full of recipes and tips for home chefs to improvise with whatever is in the fridge.' – NPR'Massimo Bottura turns water into wine.' – Country & Town House 'More often than not, what we consider "waste" – be it a fish head or a broccoli core – has enormous culinary potential.' – Dan Barber 'The recipes are in fact super-accessible... Bread is Gold is worth it for Bottura's voice alone... He finds a way to pair the intellectual with the personal, and his voice is very clear and very warm.' – Eater '[Bread is Gold] will make you both hungry and ready to take on the world's food-waste dilemma.' – Tasting Table '...Keep an eye out for chef Massimo Bottura's gorgeously illustrated second book, Bread is Gold.' – Eater 'Bread is Gold brings [Bottura's] mission into homes, turning "wasted" ingredients into creative and nutritious meals. With the help of friends like Alain Ducasse, Daniel Humm, and Enrique Olvera, Bottura helps home cooks transform on-hand ingredients into easy-to-make, economical meals.'– New Worlder '[It] will make you think differently about what and how you use ingredients in your kitchen.' – Departures 'Inventive... A collection of dishes from some of the world's best chefs using simple ingredients and techniques, that anyone can reproduce. But it is also a call to arms – how can we change the way we eat, the way we relate to food?... Massimo talks of the importance of the chefs as bringers of change.' – Locavore Magazine 'More than just a beautiful collection of recipes from some of the world's most venerated chefs. This is cookbook as social manifesto, a passionately told story of Bottura's ambitions for Refettorio Ambrosiano, the community soup kitchen he established in an outer suburb of Milan in 2015 to tackle the enormity of food waste... Bottura shows us what can be achieved by turning discarded, undervalued and neglected ingredients into fabulous, nourishing recipes.' – Australian Financial Review (Australia) 'Star chef Massimo Bottura takes on food waste... with inspiring recipes from him and his famous friends like Mario Batali.' – Food & Wine 'The book IS extraordinary in and of itself – a collective gathering of stories and recipes from some of the finest chefs in the world who eagerly came together to share in the legendary Bottura's message.' – Toronto Sun '[A] new cookbook that will figure prominently on WaPoFood's list of the year's best.' – Washington Post 'A very different kind of book, taking up the crucially important subject of food waste. Author Massimo Bottura, the best chef in the world 2016, and Phaidon, publisher of the most beautiful books, manage to make it both crucial reading and sexy too. Everyone who was impressed by Dan Barber's Wasted Selfridge's pop-up will find this fascinating and practical. Massimo explains with great warmth how he set up his Food for Soul project with soup kitchens using food waste around the world from London to Milan and Rio. many of his famous chefs helped out with launching the kitchens and have provided recipes used ordinary and 'wasted' ingredients like fish heads and broccoli cores for the book. Rene Redzepi of Noma's popcorn pesto is particularly appealing. Even recipes by the likes of Alain Ducasse and Ferran Adria are eminently do-able. This is a book to inspire serious foodies, those on a budget and change the way we cook and think to save the world.' – CultureWhisper.com 'When a chef whose restaurant consistently ranks among the best in the world puts down his chef's knives long enough to pick up a pen, it's worth paying attention.' – American Express Essentials 'It's a book that's as inspirational as it is informative.' – Robb Report 'Bread is Gold isn't about making a Michelin starred dish. It's about feeding everyone and lowering food waster while doing so... This book is essential.' – UPROXX 'You will never look at dry bread the same way again after reading this.' – Vice Munchies 'Fight food waste at home in extraordinary dishes with ordinary ingredients brought to you by one of the finest chefs in the world, Massimo Bottura.' – Farmdrop.com 'All royalties from this ace book go to a charity that creates and sustains community kitchens round the world, the cause that's so close to author and super-chef Massimo Bottura's heart. His first refettorio "soup kitchen" had stellar guest chefs and this paperback, scrapbooky book is their recipes for elevating waste and ordinary ingredients into extraordinary meals.' – Code Quarterly 'The most remarkable cookbook of the year, came about because a Michelin-starred Italian chef, Massimo Bottura, had the idea of turning discarded food from the Expo 2015 world fair in Milan into meals for those in need. Night after night, chefs cooked three courses for homeless people from ingredients that would have been thrown away, and wrote down the recipes. Not any old chefs either: the list of contributors reads like a who's who of global gastronomy: Alain Ducasse, René Redzepi, Ferran Adrià et al. The result is a terrific collection of recipes.' – Evening Standard 'This year's biggest food trend? Turning kitchen trash into edible treasure... Bread is Gold [is] a ground-breaking food waste cookbook... While Bottura [...] has masterminded some stunning creations: think gazpacho made with overripe strawberries instead of tomatoes, and loaves of bread prepared largely from summer vegetables. Necessity, it seems, really is the mother of invention.' – Vogue 'In the process if trying to recreate a food memory, Chef Massimo Bottura started a movement that was designed to fight food waste, but had grown into a social triumph.' – Selector Magazine 'A collection of family style recipes from the world's best chefs who have popped-up at the global soup kitchens of Italian superstar Massimo Bottura (Osteria Francescana).' – Fairfax Good Food 'In his new book, Bread is Gold: Extraordinary Meals with Ordinary Ingredients, Italian chef Massimo Bottura gives us more than just a beautiful collection of recipes from some of the world's most venerated chefs. This is cookbook as social manifesto, a passionately told story of Bottura's ambitions for Refettorio Ambrosiano, the community soup kitchen he established in an outer suburb of Milan in 2015 to tackle the enormity of food waste.' – Australian Financial Re

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Book SynopsisMAKE DELICIOUS THAI FOOD AT HOME IN THIS EASY-TO-FOLLOW COOKBOOKThai food is globally renowned for its distinctive flavours and delicious mix of spicy and sour tastes. No matter what your level of ability, experiencing this wonderful cuisine need not be limited to restaurant visits - Hamlyn All Colour Cookbook: 200 Thai Favourites will allow you to re-create that authentic Thai flavour in your own home. From firm favourites such as red curry with roasted duck to the more exotic such as red snapper with three-flavour sauce, this book has a dish to suit everybody. Each recipe is accompanied by easy-to-follow instructions and a full page colour photograph to ensure perfect results.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 Co

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Book SynopsisCook up more than hundred recipes inspired by the heroes of Blizzard Entertainment's hit game with Overwatch: The Official Cookbook. Based on Blizzard Entertainment's global phenomenon Overwatch, this official cookbook is packed with scores of recipes inspired by the game's diverse heroes who hail from all corners of the universe. Building from the game's compelling narrative and variety of characters, this cookbook features food and drink recipes from each hero's homeland. Each recipe includes easy-to-follow step-by-step instructions, mouth-watering full colour photos, pairing suggestions, and more. Travel the world with a variety of dishes, including: * Tracer's Pulse Bomb Bangers and Mash * McCree's Huckleberry Pie * Sombra's EMPanadas * Genji's Dragonblade Roll Overwatch: The Official Cookbook is the ultimate compendium of Overwatch delicacies and is sure to satisfy even the hungriest gamer with fun and delicious recipes.

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Book SynopsisThe debut cookbook from the landmark East London restaurant, showcasing a collection of contemporary Turkish recipes

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Book Synopsis A glorious update of a modern classic – full of colourful recipes that evoke Italian life at its most enticing, Passione is the story of Gennaro Contaldo’s upbringing in Italian food and will teach you to cook like a true Italian. Born just metres away from the sea on Italy’s stunning Amalfi coast, Gennaro learnt from his father how to seek out wild food – free-diving for oysters, foraging for wild mushrooms and missing school to go fishing. This adventurous spirit lived on throughout Gennaro’s career in food and was what went on to inspire Jamie Oliver to call Gennaro his ‘London dad’. It was summed up here in this first, glorious collection of his favourite Italian recipes, originally published in 2003. Lovingly restored and updated for the modern kitchen, this new edition of this classic book features photographs from Gennaro’s childhood alongside stunning food and travel photography. Over 100 recipes, full of delightful personal recollections, share the secrets of Gennaro’s love affair with Italian food, and will inspire cooks of all abilities to taste the true flavours of the Italian coastline. Buon appetito! ‘His talent for cooking and story-telling changed my life and food forever.’ Jamie Oliver ‘The man cooks like an angel and no ordinary angel.’ Matthew Norman, Sunday Telegraph

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Book SynopsisBaileys is so much more than a delicious, indulgent drink.It's a divine doughnut in the spring sunshine, a spiced cold brew at a summer picnic, a heavenly chocolate pot after an autumn walk and a feel-good fondue eaten in your winter pyjamas.In these pages, you'll discover more than 60 recipes to take you year-round with Baileys, from scrumptious cocktails and sensational desserts to five-star hot chocolates and simple puddings with a twist. Mouth-watering truffles, delectable rocky road, luscious ripple ice cream, decadent s'mores and dreamy cheesecakes all perfect for a moment of pure pleasure.So dive in and treat yourself

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Book Synopsis'Dr Rupy has smashed it with this book! It's packed full of delicious recipes to set you up for a healthier and happier life.'JOE WICKS'Rupy's flavourful, healthy and super simple recipes are fantastic for today's busy lifestyle. Would highly recommend!'DR RANGAN CHATTERJEE'This book is packed with delicious, vibrant recipes that jump out at you from the page.'NADIYA HUSSAIN'In a world of hype around diet, food and medicine, Dr Rupy Aujla is the real thing. His advice is based on solid research and his easy, well-tested recipes will beguile you into the kitchen and change your eating habits for life. Doctor, revolutionary, hero.'SHEILA DILLON, RADIO 4'S THE FOOD PROGRAMMEDr Rupy Aujla - the trusted medical doctor and food expert behind the bestselling Doctor's Kitchen - delivers over 100 fully photographed delicious and easy recipes that put flavour and nutrition first.Every dish is researched and developed to give maximum health benefit and ease while also delivering on amazing taste.You'll find weeknight dinners, one-pot dishes, quick lunches, food for sharing, plenty of vegetarian and vegan dishes as well as gluten and nut free options every time - Rupy's no-fuss recipes are a joy to cook and eat, and healthy eating which feels indulgent and satisfying can become a pleasurable way of life.Tried and tested by over 1000 people, these flavour-packed recipes look as good as they taste. Recipes include Lebanese-style Chicken Tacos, Miso Mushroom Donburi and Aubergine, Pea and Tamarind Curry.Trade ReviewDr Rupy has smashed it with this book! It's packed full of delicious recipes to set you up for a healthier and happier life. -- Joe WicksIn a world of hype around diet, food and medicine, Dr Rupy Aujla is the real thing. His advice is based on solid research and his easy, well-tested recipes will beguile you into the kitchen and change your eating habits for life. Doctor, revolutionary, hero. -- Sheila Dillon, Radio 4’s The Food ProgrammeRupy's flavourful, healthy and super simple recipes are fantastic for today's busy lifestyle. Would highly recommend! -- Dr Rangan ChatterjeeDr Rupy has the unique ability to create the tastiest dishes that look beautiful and are science-backed to be truly nutritious. -- Ben Lebus, MOBDr Rupy enables us to enjoy food and prevent diseases at the same time - he is a complete genius -- Dr Louise Newson

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Book SynopsisYour comprehensive guide to artisanal bread making.

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Book SynopsisAnette Moldvaer is the co-founder and green coffee buyer of Square Mile Coffee Roasters, an award-winning roasting company. Anette has judged international trade competitions, such as the World Barista Championships, and leads workshops in Europe, the US, Latin America, and Africa; she is also a World Cup Tasting Champion. She began her career as a barista in Norway in 1999, and now visits coffee producers around the globe, sourcing the very best coffees.

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Book SynopsisWinner of Delicious magazine’s Book of the Year award (2022)Vibrant, bright and bursting with flavour, this is the definitive guide to the much-loved tomato. Where would we be without the tomato? From South America, on through much of Europe, Northern Africa and Southern Asia, almost every culture and cuisine has found ways of making tomatoes their own. Fresh and also tinned, tomatoes have proved themselves to be an endlessly versatile ingredient, much loved by all. In Tomato, best-selling author and professional chef Claire Thomson offers up her best 80 recipes with tomatoes as star of the show. From Burnt tomato salsa and Peach, tomato & feta salad, to Tomato beignets, Crab & tomato tart, and Lamb, tomato & black olive ragu, the gorgeous recipes will satisfy and delight. Celebrating juicy, seasonal produce at the height of tomato season, there are also dishes that work just as well (or better) with tinned tomatoes during the colder months, ensuring year-round feasting. A fascinating cookbook for when you’re stuck with a glut, or simply if you want to explore new flavours and techniques, Tomato is a colourful and dynamic source of kitchen inspiration.

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Book SynopsisSatisfy that sweet craving as soon as it strikes with Mug Cakes – over 30 recipes for quick and delicious cakes that require minimal time and effort.Mix a simple batter in a mug with a fork, using whatever ingredients you have in your cupboard, microwave for a few minutes, and zap! You have a heavenly cake to indulge in all by yourself.Mug Cakes shares basic recipes for simple favourites such as vanilla, lemon or chocolate fondant cake, alongside recipes for more adventurous flavour combinations such as raspberry and green tea or blueberry and ricotta. You can even try recipes that push your mug-cake-making skills to the max – try marble mug cake or financier mug cake with red fruits.All you need is five minutes to spare, a microwave, and a serious cake craving!

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Book Synopsis THE SUNDAY TIMES BESTSELLER TAKE A SEAT AT GINO’S FAMILY TABLE: with every recipe from his latest hit ITV series __________________ Italian families know that food is where the heart is. In his new book, Gino shares over 80 tried and tested recipes that work for busy families, ranging from quick weeknight one-pot meals to comforting roasts to decadent desserts – and even the dinners to make when the kids are out! You’ll be amazed what you can do with cheap ingredients you can find anywhere. Try his: · HEARTY MUSHROOM PENNE with smoked pancetta and rosemary · BRAISED LAMB SHANKS in honey and red wine sauce · MACARONI QUATTRO FORMAGGI with fried breadcrumbs and sneaky veg · SPICY AUBERGINE BAKE with mozzarella and pecorino cheese · IRISH CREAM PANNA COTTA with chocolate coffee beans · ITALIAN BUCK’S FIZZ with prosecco and Cointreau Whether you’ve got hours or minutes to cook, whether your family wants adventurous new tastes or old familiar classics, Gino has the perfect recipe for you. Including the chapters Quick, One-Pot, Lighter, Sunday Specials, Kids Are Out and Desserts, this book will bring a ray of Italian sunshine into your family dinners. Buon appetito!Trade Review'Gino D’Acampo shares some favourite meals that give classic methods and ingredients a modern twist ... Sumptuous Italian recipes' * Hello magazine *'Everyday cooking with simple ingredients and lots of flavour’ * Glasgow Herald *

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Book SynopsisAward-winning restaurant Leon brings you more than 100 easy vegetarian recipes that can be made using only one pot.LEON are back with a collection of more than 100 fuss-free, full-of-flavour recipes for vegetarian and vegan main course dishes that you can create with only one cooking pot, pan or baking tray.Enjoy simple-to-follow, satisfying recipes that are perfect for any occasion, whether you are looking for a mid-week supper, a quick weekend lunch or something impressive (but easy) for friends or family. From fiery tray bakes to comforting casseroles, LEON Happy One-pot Vegetarian is all about the food and not the washing up. Chapters include Lunchy Brunchy, Fast & Easy, Food for Friends, Light & Simple and Slow & Hearty.Recipes include: - Green Shakshuka - Baked Coconut Curry Noodles- Kale, Hazelnut & Orange Salad- Mushroom Tostadas- Slow Cooked Aubergine with Fennel

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Book SynopsisAdd some French flair to your cooking with these modern takes on classic French cuisine.As a French girl who loves to share her national cuisine, Geraldine Leverd has made it her mission to teach others how to make tasty and inspiring home-cooked meals using French methods. In The New French Kitchen, Geraldine demystifies French cooking with 75 delectable yet simple-to-put-together dishes that have a little twist, or je ne sais quoi.  Beautifully photographed and accessibly written, this cookbook features fresh, easy-to-find ingredients and plenty of vegetarian and vegan options.Say au revoir to being intimidated by French cooking thanks to Geraldine''s tips for French methods made easy and exclusive access to the modern French pantry. These genuine recipes can take as little as 30 minutes to make, perfect for cooks of all levels.Passionately sharing her favorite dishes, Geraldine guides you through making timeless French classics, lesser-known French recipes, and her own French-inspired creations, including:  Mushroom Bourguignon Salad Niçoise Salmon Meunière Ratatouille Bowl Apple Cake Crème de Cassis Cocktail Vanilla Rice Pudding and more! Thoughtfully curated, vibrantly delicious, and, most importantly, absolutely attainable, these recipes are your roadmap to mastering the art of French cooking.

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Book SynopsisEnjoy traditional Mexican recipes from the bestselling author of The Mexican Home Kitchen in a cookbook that will remind you of home and expand your culinary repertoire.Mely Martínez is the go-to source for those looking for authentic Mexican cooking, and in this follow-up to her bestselling cookbook, The Mexican Home Kitchen, she shares even more favorites, including breakfasts, antojitos (street food), and breads, along with soups, main dishes, sides, salsas, desserts, and drinks. Mexico in Your Kitchen compiles over 95 traditional dishes enjoyed every day in Mexico, from those beloved all over the country to regional specialties. And now you can make these popular comfort foods for your family and friends.Specialized for the home cook, Mexico in Your Kitchen includes a varied collection of easy-to-follow recipes filled with accessible and fresh ingredients. With an unintimidating approach to authentic Mexican cuisine, Mely includes dishes such as:  Chilaquiles Sopes Tacos al Pastor Birria de Res (beef birria)  Mole Poblano Coctel de Camarón (shrimp cocktail) Espagueti Verde (creamy poblano spaghetti) Veggie Tamales Ensalada de Nopales (cactus paddle salad) Queso Fundido Rollo de Fresa (strawberry cream roll) Conchas Bolillos Tepache and much more! Complete with stunning photos and stories and memories from Mexico, Mexico in Your Kitchen will have you enjoying a taste of home.

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