Food & Drink Books

Book SynopsisPit master Moe Cason shares 75 of his family-favorite recipes, from his beloved brisket to his world-famous mac-n-cheese.Having competed in more than 250 national and international barbecue competitions, “Big Moe” Cason is the country’s undisputed king of brisket and pitmaster extraordinaire. In his debut cookbook, he reveals the secrets of creating amazing flavor with fire and smoke with 75 family-favorite recipes.The 75 mouth-watering recipes gathered in these beautifully photographed pages showcase time-tested techniques and recipes, from smoked bone-in Tomahawk steaks to a 14-hour turkey brine. Savor a secret-ingredient mac-n-cheese that wowed Steve Harvey, a generations-old family recipe for sweet-and-savory cornbread, and perfectly seasoned collard greens. Cason offers expert guidance on different types of smokers and grills, filling the pantry with time-tested spice rubs and marinades, selecting the perfect cut of meat, and more. R

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Book Synopsis‘This cookbook is a must for a deep dive into North African classic and regional dishes.’ – Warda Bouguettaya, James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit ‘An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines).’ – Mohamed El Baroudi, Moroccan tea expert and gastronome, Academy Chair of the World’s 50 Best Restaurants for North and West Africa ‘A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.’ – Yotam Ottolenghi, chef, restaurateur and food writer ‘If you're interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you'll want to cook.’ – Ruth Reichl, bestselling author and food writer A collection of 445 exciting and accessible recipes that celebrate North Africa’s vibrant and diverse food culture Extensively researched and twenty years in the making, The North African Cookbook is the largest collection of traditional North African recipes for home cooks. Focusing on the Maghreb region – Morocco, Algeria, Tunisia, and Libya – The North African Cookbook explores the territory’s vast culinary diversity and history. From Berber, Arabic, and Ottoman influences as well as French, Spanish, and Italian, this cookbook offers a comprehensive overview of how native, as well as European colonialism, influenced the region's traditions today. A wide network of culinary voices from across North Africa guided the project. In a region so vast and so diverse, James Beard award-winning food writer Jeff Koehler looked to many hundreds of experts and locals. Following two decades of travel across North Africa and a career spent writing in depth about the region and its food, Koehler’s extensively researched collection is an exhaustive look at traditional recipes across the Maghreb. Filled with delicious and authentic North African dishes that can easily be recreated at home, this treasure trove of a book brings to life an exciting cuisine that is as varied and fascinating as the countries it covers.Trade ReviewAustralian House & Garden's “Top Pick”‘[A] first-class guided tour through the local fare of Morocco, Algeria, Tunisia, and Libya. … Home cooks will walk away with both a tasty array of dishes to add to their rotation and a deep appreciation for the culinary culture of this rich and diverse region.’ – Publishers Weekly‘This all-encompassing tome is not just a collection of authentic recipes but also carries within it stories, culinary history, and a peek into daily life in North Africa today through the lens of its richly diverse food culture.’ – Vogue Arabia'As sumptuous as it is impressive ... An exciting journey of taste and culture.' – Le Monde 'A gorgeous, inspiring blend of recipes and history … Koehler was able to pull together a thoughtful portrait of the region’s expansive cuisine while also sharing the histories of essential techniques and ingredients. As a result, the 460 pages of his book feel both encyclopedic and intimate, a love letter to a region of ancient and constantly evolving tastes.' – SAVEUR‘[This] 468-page tome goes well beyond couscous and tagine, capturing the region's true culinary diversity.’ – Virtuoso, The Magazine‘An unprecedented and remarkable dive in the fabulously rich and diverse culinary heritage of North Africa (which goes far beyond the beloved clichés of couscous and tagines). Like the generous and hearty communal North African plates made for sharing, this cookbook is a feast of knowledge and ideas where you will just want to keep dipping in.’ – Mohamed El Baroudi, Moroccan tea expert and gastronome, Academy Chair of the World’s 50 Best Restaurants for North and West Africa‘In another life, Jeff might have been from North Africa! Because to understand and appreciate all the nuances, differences and similarities between Algeria, Morocco, and Tunisia, you have to either be born in it or be deeply passionate about the rich cuisine of that part of the world. Jeff has to be both! This cookbook is a must for a deep dive into North African classic and regional dishes.’ – Warda Bouguettaya, James Beard award-winning pastry chef and owner of Warda Patisserie, Detroit ‘A thorough, investigative journey through the food of the Maghreb, full of comforting and inviting recipes.’ – Yotam Ottolenghi, chef, restaurateur and food writer ‘If you're interested in the vibrant food of North Africa, this book is absolutely essential. Smart and beautifully written, it is filled with wonderful recipes you'll want to cook.’ – Ruth Reichl, bestselling author and food writer

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Book SynopsisCreate cost-effective, energy-efficient, delicious dishes using just your microwave ovenPING! is set to revolutionise microwave cooking.Discover the magic of your microwaveFollow food expert and bestselling author Justine Pattison and learn how to cook over 100 accessible, modern, fresh recipes cooked in the microwave oven.From quick breakfasts and handy snacks to healthy soups, tasty main meals, sweet treats and even an entire roast' chicken it's all possible, with amazing results!PING! will show how you can create beautiful, delicious dishes using just your microwave.Each recipe is designed specifically for microwave cooking and they are not only simple to prepare and taste amazing but they look great too.Save time, money and energy with delicious recipes that will transform the way you cook.Trade Review“Ping! Is full of cost-effective, energy-efficient delicious recipes” The Sun

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Book SynopsisFifth edition, fully revised and updated.''something of an institution ... We highly recommend you get a copy for its amusing tone, on-the-nose criticism and Buxton''s unerring nose for value'' Master of Malt''excellent'' The Sunday Times''a must-buy for whisky enthusiasts who prefer high-level expertise executed with humour and irreverence rather than lofty academic pretensions ... accessible, funny and fact-packed'' Robb Report101 Whiskies to Try Before You Die is a whisky guide with a difference. It is not an awards list. It is not a list of the 101 ''best'' whiskies in the world in the opinion of a self-appointed whisky guru. It is simply a guide to the 101 whiskies that enthusiasts must seek out and try in order to complete their whisky education. Avoiding the deliberately obscure, the ridiculously limited and the absurdly expensive, whisky expert Ian Buxton recommends an eclectic s

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Book SynopsisUnlock the potential of your bamboo steamer with 65 delicious recipes for Asian bites and street food style treats, from bao buns to dim sum. Bamboo steamers are at the heart of simple Asian cooking, producing everything from fluffy pork bao buns to steamed Chinese chicken. This collection of recipes will help you use this simple and effective cooking tool from ancient China to produce vibrant and tasty treats. Whip up ‘pillows of joy’ in delicious bao bun recipes and make fluffy, edible clouds of doughy yumminess that pack a sweet and savoury punch in one hit, alongside a range of other dumplings and Asian street foods. Steamed chicken, fish, vegetables and sticky rice have never been easier to whip up. Unlock a whole new world of Asian cooking with these recipes, and discover the incredible flavours and textures that can be created in your bamboo steamer.

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Book SynopsisFor her second Rizzoli book, well-known interior designer, consummate hostess, and world traveler Stephanie Stokes presents inspiring tables set with irresistible items accumulated on her far-flung journeys that will help you create imaginative tabletops.Trade Review"There’s nothing as wonderful as getting an unexpected package in the mail… especially if it’s a book, particularly a beautiful design book. The World at Your Table: Inspiring Tabletop Designs, is just that. For those of you who love design, or entertaining or simply love stunning coffee table books this is one to add to your collection. A little armchair travel, a little design inspiration, a little history, each chapter conjures the spirit of a particular place: Palm Beach's tropical lushness, Provence's remarkable charm, Portugal's artisanal refinement, and so much more. By pairing her travel photography with the featured tables, she illustrates how incorporating the treasures collected on one's travels can capture, express, and spark fresh memories at home." —THE ENTERTAINING HOUSE"For her second Rizzoli book, well-known interior designer, consummate hostess, and world traveler Stephanie Stokes presents inspiring tables set with irresistible items accumulated on her far-flung journeys that will help you create imaginative tabletops." —ASPIRE DESIGN AND HOME"Interior designer and consummate hostess Stephanie Stokes reveals all her secrets to setting the most inspiring tables in her second book, The World at Your Table. Stokes discusses the design principles that inform her choices for each of the transporting tablescapes featured and explains why you should include collected treasures in your own creations." —VERANDA"In her new book, The World at Your Table (Rizzoli), Stokes revisits some of the most beautiful tables she’s witnessed around the globe, detailing how to take that international flavor and reinterpret the aesthetic for a transportive table at home." —GALERIE MAGAZINE"In Stephanie Stokes’ new book The World at Your Table: Inspiring Tabletop Designs. Stephanie creates stunning tablescapes using unique items collected from her travels including Japan, Cartagena, Budapest, and London as inspiration. This book is a must-have for anyone who loves to entertain!" — DESIGN CHIC "From a well-known interior designer who knows her way around a tablescape and exotic places, THE WORLD AT YOUR TABLE blooms with tabletop treasures and inspiration to elevate even everyday meals." —HELLO LOVELY STUDIO"The World at Your Table features transporting tablescapes set with evocative, eye-catching, and exotic items this adventurous spirit has gathered over the years."—THEENGLISHROOM.COM

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Book SynopsisHot Dinners Best Cookbooks of 2022Over 100 seasonal and achievable barbecue recipes celebrating the common thread of live fire cooking in cuisines from around the world. In this homage to live fire traditions, award-winning food writer Helen Graves (aka @foodstories) showcases the very best of barbecue throughout the seasons. Featuring seasonal produce including lots of vegetables alongside meat and fish, Helen also interviews chefs and home cooks from the multiple diaspora communities cooking with live fire in the UK, exploring the techniques that define and unite the way we grill. Helen’s talent for combining evocative writing with bold flavours makes this a truly immersive, practical book that will have even the barbecue novice running for the coals. From chicken wings with tahini and za'atar and pork cheek tacos to grilled baby artichokes with an anchovy dip, a coleslaw for every season and a killer smoked cherry and whisky butterscotch sundae, every recipe in Live Fire is achievable as it is enticing. Trade ReviewThis will make you into a year-round barbecuer. Just the right amount of information, and absolutely delicious recipes. * Diana Henry *This book is a firecracker; a testament to Helen’s knowledge, experience, curiosity and appetite. But what I love most about Live Fire is that rather than seeing cooking over fire as a specialty subject, or something for special occasions, it reframes it simply, as cooking. * Rachel Roddy *Helen's cooking style is quite extraordinary. I know very few people who can combine that kind of firecracker creativity with the ability to produce dish after dish to make you issue small moans of desire. Her talent for food is, literally and figuratively, on fire. * Sunday Times restaurant critic Marina O'Loughlin *I’ve always thought of Helen as the queen of barbecue but she also has a real ability to tell a story and capture the visual side of anything she writes about. A fantastic book for all lovers of live fire. * Fiona Beckett *It's wonderfully written and full of exceptionally good, user-friendly recipes from all over the world... I am very for women reclaiming the barbecue. * India Knight, The Sunday Times *

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Book Synopsis'A joy to immerse oneself in' Andi Oliver 'In the field of food history, Annie Gray leads the pack' Jay Rayner For many people Christmas wouldn't be Christmas without a turkey and trimmings, pudding and brandy butter. And yet it wasn't always that way. Gone are the gluttonous banquets featuring boar's head and brawn - but how did we get to the Christmas food of today? Historian Annie Gray digs into the evolution of our festive meal, from the birth of the twelve-day celebration under Edward I and the the restoration of holiday splendour under Victoria to the present day. Organised by festive dish and illustrated throughout, At Christmas We Feast is a delectable trip through time - stuffed full of classic recipes, doused with history and tradition, and sprinkled with the joy of the feasts of Christmas past.Trade ReviewDr Annie Gray is just one of the best! She brings history and food to life with humanity and her customary wry wit and attention to detail. Anything that she writes is always a joy to immerse oneself in. -- Andi Oliver, chef and broadcasterPacked with fascinating historical facts and some even more absorbing recipes ... a cracking read and a great stocking filler * Irish Daily Mail *Mouth-watering and infused with Christmas spirit * Herald *Take a trip through time with food historian Annie Gray' * BBC Good Food *An admirable book on festive cooking -- Melanie McDonagh * Spectator *Praise for Victory in the Kitchen: Zingy, fresh, and unexpected: Annie Gray, the queen of food historians, finds her perfect subject. A book to devour -- Lucy WorsleyPopular history at its very best * Daily Mail *Annie Gray is a brilliant writer and scholar who brings a glorious combination of enthusiasm and greed to every subject she tackles. In the field of food history she leads the pack -- Jay Rayner

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Book SynopsisA loaf of bread means different things to different people. It''s at once the centrepiece of the family table, it''s the source of the demon gluten, the reassuring heft of an artisan sourdough, or the fluffy comfort of a white sandwich loaf – it''s the best thing since... well, sliced bread. This is NOT a book about how to make bread. No kneading, no rising, no baking. Loaf Story is a food book about bread – not just the role it plays in people''s lives all over the world, but how it has been adapted and used in so many dishes. It is food of poverty and yet now we routinely pay big money for an artisanal loaf. Why does it have such a hold on us? From the British and American white sliced loaf to the French baguette, Scandinavian rye, and the uber-trendy Japanese katsu sando, the cultural significance of the loaf is manifold. With recipes for 60 dishes that can be made on bread, in bread and with bread, including a look at the myriad uses for breadcrumbs, croutons, and holl

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Book SynopsisThis delicious, vibrant Caribbean-influenced cookbook from the bestselling duo behind Original Flava includes over 100 easy recipes. Craig and Shaun McAnuff are all about maximum flava, and these are recipes that are filling and flava-ful, and just happen to be vegan too. Think Potato and chickpea curry with roti, Jerk cauliflower wings, Coconut, black-eyed pea and sweet potato stew, and Plantain cookies. Caribbean food makes for brilliant vegan dishes because it relies on fresh and vibrant fruit and veg from plantain to pineapple. Jamaican food also has an authentic vegan history with the Rastifarian Ital diet. Ital is a natural, unprocessed, plant-based diet used to promote wellness. Natural Flava brings together Ital inspiration, punchy Caribbean flava and quick and easy recipes in this feel-good cookbook..

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Book SynopsisAvocados. Delicious, versatile, and good for you!This humble green fruit adds velvety texture and creamy nutty flavours to every dish, turning any meal into something really special.From Mexican Brunch Burritos to Avocado and Prawn Sushi, Linguine with Avocado Pesto, Cheesy Avocado Frittata and even Avocado Eton Mess, this book has plenty of step-by-step recipes to suit all tastes!Packed with Protein and vitamins - good nutrition has never been so neatly packaged.Table of Contents 1: Introduction 1: Breakfasts & Brunches 1: Mexican brunch burritos 2: Egg & bacon breakfast salad 3: Paprika French toast 4: Balsamic roasted tomato & avocado toasties 5: Scrambled egg & avocado toasties 6: Avocado baked eggs 2: Snacks & Light Meals 1: Guacamole 2: Cheesy nachos with guacamole 3: Cajun sweet potato wedges with guacamole 4: Sprouted bean & avocado salad 5: Spicy grilled aubergine (eggplant) & avocado salad 6: Prawn (shrimp), noodle & avocado salad 7: Crab, mango & wild rice salad 8: Prawn (shrimp) & avocado fresh spring rolls 9: Smoked salmon & avocado bruschetta 10: Creamy pesto mushroom toasts 11: Sweetcorn fritters with avocado salsa 12: Chilli, chicken & avocado wraps 13: Avocado & cheese quesadillas 14: Chicken & avocado club sandwich 3: Starters 1: Avocado & prawn (shrimp) sushi 2: Tortilla baskets 3: Gridlled avocado with salmon 4: Crisp cheesy baked avocados 5: Their grilled avocado with crab & mango 6: Crab-stuffed avocado 7: Griddled goats; cheese & avocado salad 8: Watermelon & avocado salad 9: Griddled chicken Caesar salad with avocado 10: Winter radicchio salad with avocado 11: Scallop, bacon & avocado salad 12: Tomato & peach salad with avocado salsa 13: Couscous salad with roasted beetroot (beets) & avocado 14: Chilled tomato soup with avocado cream 15: Chilled avocado soup 16: Black bean tortilla soup with avocado 4: Main Meals 1: Linguine with avocado pesto 2: Rice noodle, prawn (shrimp) & avocado salad 3: Barbecued LA salad 4: Seven-layer salad in a jar 5: Guacamole whole-grain meal in a bowl 6: Jerk prawns (shrimp) with avocado quinoa 7: Vegetarian slow-cooker chilli with zingy avocado salsa 8: Freekeh with feta & avocado 9: Tacos with refried beans & guacamole 10: Cheesy avocado frittata 11: Avocado prawn (shrimp) tempura 12: Crab cakes with avocado tomatillo sauce 13: Chargrilled squid with avocado & sweet potato 14: Chilli con carne with avocado salsa 15: Spiced beef with avocado tabbouleh 16: Crispy duck & avocado pancakes 17: Cajun chicken burgers 18: Chicken & avocado toasted tortillas 19: Warm lentil & burrata salad 10: Sizzling steak fajitas 5: Desserts & Drinks 1: Avocado eaton mess 2: Chocolate avocado mousse 3: Avocado ice cream 4: Avocado smoothies 6: Index

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Book SynopsisReissue of a wonderfully evocative book that reflects a place and a taste never to be forgotten once sampled: the perfect book to curl up with in front of the fire.Trade ReviewThis is not simply an appreciation of whisky, but a voyage into the history and geography of a tiny Scottish island. - Daily MailIf ever there was a book to read on a cold - possibly moonlit - night with a stiff dram beside you, then this is it. Irresistible. - Scotland on SundayThe attention to detail and thoroughness of this book brings the distilleries so vividly alive that you can almost smell the whisky. Thoroughly recommended to whisky connoisseur and dabbler alike. - Birmingham Evening MailThere's no better book about these whiskies . . . Andrew Jefford has written a compelling narrative that succeeds on every level. - Mid-Atlantic Brewing NewsIn Whisky Island, Islay's fascinating story is uncovered, whilst the flavour of each spirit is analysed and the differences between them teased out, as are the stories of the notable men and women who have played such an integral part in their creation. - The Week

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Book SynopsisA great sauce has the ability to transform even the humblest ingredients, to elevate the everyday to the sublime. But a great sauce does not have to be complicated. Gone are the days when sauce meant mainly a concoction based on butter, flour, and reduced stock. Celebrate a new generation of sauces that are simple to whip up and rely on fresh and healthy ingredients such as nuts, yogurt, and vegetables. Sauces of Inspiration gives you an arsenal of mother sauces that fit today''s kitchen and are infinitely adaptable. Each one can be made in advance and then customised to enliven different meals throughout the week. With every sauce comes a recipe for a full finished dish that''s an ideal showcase, followed by many ideas for other uses. Roasted Sweet Potato Wedges come alive drizzled with Bengali Spiced Yogurt. Seared Red Snapper rises to a new level with Grilled Pineapple and Chipotle Salsa. Coconut Lemongrass Cream finishes off Fruit Kebabs. Aimed at the home cook, Sauces of Inspiration removes the intimidation of traditional sauces and makes sauces approachable for everyone. Inspired by cuisines from around the world, these sauces bring a new level of excitement to any meal. Plus, they deliver maximum flavour with minimal effort.

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Book SynopsisThe Golden Wok is the cookbook that shows you how the work is the most versatile pan in the home, with over 80 approachable recipes covering everything from steaming to frying and roasting to sautéing. The wok is the pride of any Chinese kitchen and The Golden Wok will teach you how to nail the basics of mastering wok hei and navigate your way around the mechanics of the perfect stir-fry. Then, it’s time to spread your culinary wings and fly – from tempura vegetables and dashi-simmered dishes to smoky, crispy noodles and delicate dumplings.The Golden Wok will show you why the wok is the Chinese family heirloom that’s passed down through generations, and the one thing you need to unlock a whole new world of flavour.

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Book SynopsisA fantastic new collection of recipes that gets to the heart and soul of Korean Cooking, from internationally renowned chef and restauranteur Judy Joo. Taking classic Korean dishes and applying her signature twist, Judy proves that Korean cooking can be easy, fun and - most importantly - delicious. Trade Review‘I love Korean food, and to all those that think that it’s just about kimchi…think again! Judy is a master in the kitchen, her passion and straightforward, easy recipes are inspirational and delicious. From the classics through to street food, and some very clever fusion cooking, this book is a beauty – full of heart-warming food for the adventurous eater.’ -- Michel Roux Jr.'Judy’s food feels like food without borders. Deeply rooted in Korean flavours and aromas- there is something familiar in all her dishes. There is a satisfaction after eating which can only come from nourishing comfort food.' -- Asma Khan, Owner of Darjeeling Express‘Korean food, whether traditional or contemporary (or even meshed deliciously and surprisingly appropriately with Mexican cuisine), is one of the world’s great culinary treasures. Nobody makes it more vivid and accessible—and more fun—than Judy Joo does in this lively and appetite-stirring new book.’ -- Colman Andrews, co-founder of SaveurTable of ContentsSALADS & BANCHAN PICKLES & KIMCHI DUMPLINGS STREET FOOD RICE KO - MEX MEAT & SEAFOOD SOUP & NOODLES BREAD DESSERTS

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Book SynopsisWinner for the UK in the Gourmand World Cookbook Awards 2020 in the Easy Recipes category. ''As always, Ching''s recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.'' - Tom Kerridge Perfect for sautéing, braising, frying and steaming, cooking with a wok is a way of life all over Asia. In Wok On, bestselling author Ching-He Huang celebrates the huge versatility of this magical 2,000-year-old cooking pot with a modern collection of recipes that are simple enough for every day as well as every cook.Featuring dishes from across Asia, including Taiwan, Hong Kong, Malaysia and Macau, almost every recipe can be made in 30 minutes or less and has been created with nutrition, taste and affordability in mind. Many are suitable for those with gluten and dairy allergies and, because Asian food typically includes lots of vegetables, many are also vegetarian or vegan too.

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Book SynopsisDiscover quick, easy and delicious recipes for anyone who wants to cook great meals in no time''This collection of speedy, oven-ready recipes is full of good ideas. It is a friendly hand on the shoulder for anyone too tired to cook'' Sunday Times___________Feeding a family and juggling the stresses of home life can be really tricky, so Nadiya has crafted over 100 recipes that will teach you how to be time-smart in the kitchen.Featuring recipes that are both quick and easy to make, as well as those that have shortcuts to creating second - and even third - delicious meals without any additional preparation, Nadiya will share with you all her tips and hacks for making meal prep as simple as possible.You''ll be able to make all the delicious recipes from Nadiya''s BBC2 show including: RASPBERRY CHEESECAKE CROISSANTS ONE TRAY PEANUT CHICKEN with gnocci and broccoli ZINGY MARMALATrade ReviewA brilliant selection of stress-free and time-saving recipes that the whole family will love. The recipes also use plenty of store cupboard ingredients, featuring them in innovative and creative ways * Love Food *This collection of speedy, oven-ready recipes is full of good ideas. It is a friendly hand on the shoulder for anyone too busy or tired to cook * Sunday Times *A collection of her trademark, user-friendly recipes * Nigel Slater, Guardian *The recipes work . . . Hussain is a star * The Times *Ultra-speedy, stress-free recipes * Daily Express *Plenty of tips and tricks here worth keeping up your sleeve * Daily Mirror *A godsend for everybody who wants to be a better every day cook but struggles to find the time * i *All hail cookery's new queen * Sun *A brand new cookbook full of time-saving and mouth-watering recipes from the nation's much-loved cook . . . take the stress out of cooking and put the joy back into every meal without breaking the bank * Woman & Home Feel Good Food *Nadiya Hussain has crafter over 100 delicious time-saving recipes to take the stress out of cooking and put the joy back into every meal, without breaking the bank * Pick Me Up *Since winning the Great British Bake Off, Nadiya Hussain has become one of the nation's best-loved celebrity chefs, and, with her latest book offering a plethora of top tips for reducing meal preparation times, she is sure to endear herself to even more harassed amateur cooks * Press and Journal *The new Jamie Oliver * The Times *Making the most of her knack for using mundane store cupboard ingredients to create tasty dishes, she provides more than 100 enticing recipes * Choice *Perfect for time-poor families who want good, fast food * Good to Know *

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Book SynopsisVegetarian cookery, once associated with the East, is now a firmly established part of our Western culture and eating habits. As meat-free cooking has grown in popularity and sophistication, we have borrowed a whole range of techniques and ideas from various cultures, creating an exciting tradition of globally influenced vegetarian cuisine. Rather than approaching vegetarianism from a dry, didactic standpoint, this major cookery book takes as its starting point the principle that vegetarian cooking is one of the most interesting, dynamic areas in food today and provides a collection of the very best vegetarian recipes the world''s cuisines have to offer. Chapter to chapter the book focuses on different ingredients, from vegetables and grains to pulses and dairy products, providing fascinating information about less familiar ingredients, such as wild rice or the many kinds of salad leaves available. Over 500 vegetarian recipes draw on the whole world for their inspiration, frTrade ReviewMore than just a cookbook, a fascinating tour of the vegetarian world. Comprehensive, yet personal, a must for all food lovers * Waterstone's Books *

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Book SynopsisWith over 400 recipe ideas and many wonderful stories from the cook's garden, Tender: Volume I A cook and his vegetable patch, is the definitive guide to cooking with vegetables from the presenter of BBC One's Simple Cooking.''I would like to think I know more now than I did before I picked up my trowel and dug that first furrow of red and white radishes. How to get the best out of a vegetable yes, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.''In his inimitable, unpretentious style Nigel Slater, the presenter of BBC One's Simple Cooking, elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crusheTrade Review'Slater applies his very evocative, sensual writing style to such topics as tomato varieties – which ones he likes and why – with impressive verve…it's an inspiring read; we are left feeling if he can do it, so could we.' Guy Dimond, Time Out, Book of the Week 'Slater's writing, always a bit exquisite, has here been burnished a stage further into prose poetry…it is nothing less than a combined spiritual testament and devotional manual: a guide to the way of St Nigel…he's genuinely original…Nothing here is second-hand, let alone insincere. And that makes Tender a book to treasure, to read and re-read, as well as to cook from…it really is that rarity, a companion for life.' David Sexton, Evening Standard 'A fine collection of honest, interesting, life-sustaining recipes that beg the reader to pick up a vegetable knife and start chopping.' Daily Telegraph 'Suffused with genuine passion and the author's natural enthusiasm for veg, growing it and cooking it…It is a timely guide as recession has sent us all back to the land, with allotment waiting lists stretching out for years.' Sunday Telegraph 'The don of them all.' Daily Mail 'This is one to treasure, beautifully written, informative and inspiring in equal measure.' Fuschia Dunlop, FT, Books of the Year 'Gorgeous recipes.' Ben Wilson, Sunday Times, Books of the Year 'A book so beautiful that you crave Slater's life and his garden.' Kate Colquhoun, Daily Telegraph, Books of the Year ‘Brilliant as always.’ Leslie Geddes Brown, Country Life Magazine, Books of the Year

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Book SynopsisA celebration of authentic Middle Eastern food, Feasts from the Middle East is packed with over 100 deliciously fresh, fragrant and flavourful dishes, inspired by the souks of Lebanon.Whether you're after breakfast with a twist, a quick-fix lunch, or a sumptuous spread fit for a gathering of your loved ones, this gorgeous cookery book, featuring vibrant food photography throughout, is packed with recipes you can easily make, eat and share in your own kitchen, lovingly created by Tony Kitous, founder of the Comptoir Libanais restaurants, and the Comptoir chefs.Recipes include:Aubergine shakshukaSpiced fried squid with harissa sauceSlow-cooked shoulder of lambChicken and chickpea stewFried red mullet with crisp bread and tahinaStuffed peppersSemolina, almond and orange blossom honey cakeFig, halloumi and pistachio tartTrade ReviewPraise for Comptoir Libanais: ‘Tony Kitous, the man credited with glamourising middle eastern food.’ THE INDEPENDENT “Pippa Middleton’s favourite restaurant.”DAILY MAIL “Bringing mezze to the masses…[Comptoir Libanais] has Eastern allure…not to be missed.”EVENING STANDARD “Famous customers range from Prince William and Pippa Middleton to David Cameron. Music legends such as Paul McCartney, Bjork and Robert Plant have also dined in Kitous’s restaurants, while footballers who visit include former Arsenal and France star Thierry Henry, and – inevitably – numerous Arab players based in the UK, such as Watford and Algeria midfielder Adlene Guedioura.”TELEGRAPH

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Book Synopsis60 tantalising tequila and mezcal cocktailsTequila and mezcal are tipped to be the hot spirits of the year, and Tequila Made Me Do It offers everything you need to create 60 tantalising cocktails right at home.Following the best-selling Prosecco Made Me Do It and Gin Made Me Do It, this enchantingly illustrated book will introduce you to the incredible world of agave-based cocktails, and showcase the true potential of spicy tequila and smoky mezcal. From the classic margarita and its hibiscus, Cadillac, and tamarind brethren, to a wide range of smoky, citrusy, and delectable cocktails, such as the Oaxacan Dead and Levitation, the recipes in this book are fun to create and even more fun to drink! These 60 delicious cocktail recipes are illustrated with bright and beautiful original artwork by Ruby Taylor, in a book that makes a lovely gift for your friends or yourself!Trade ReviewIncluded in the Sun’s Fabulous magazine’s ‘Lust List’, 12 August 2018

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Book SynopsisA healthy recipe book with food you'll really want to eat!Research has shown time and time again that depriving yourself of the things you enjoy is the fastest route to fitness failure. Balanced eating is the way to power your body for a positive transformation. You get strong and healthy by fuelling yourself with the right foods, no denying yourself.Fitness icon Courtney Black shows you how to develop a healthy attitude to eating well. By cooking your own meals, using these simple and delicious recipes, you can not only get healthy but save money too. Why shell out for expensive takeaways, when you can create your own fakeaway from burgers to fried chicken nothing is off limits. And with family favourites and plant-based recipes included, there is something that will appeal to everyone. By sharing what she has learned on her own personal fitness journey, Courtney will help you build a greater understanding of food and how it can make us happy, fit and healthy without a diet in sight

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Book SynopsisBig Cat Phonics for Little Wandle Letters and Sounds Revised has been developed in collaboration with Wandle Learning Trust and Little Sutton Primary School. It comprises classroom resources to support the SSP programme and a range of phonic readers that together provide a consistent and highly effective approach to teaching phonics.

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Book SynopsisThere are moments in life when only cake will do. In I'll Bake!, classically trained pastry chef Liberty Mendez shares the joy that baking, entertaining and feeding her friends brings her, with over 85 failsafe recipes that are at once impressive and effortless.'A beautiful book that proves you can have both style and substance. These recipes, and their gorgeous styling and photography, make me feel that magical joy that only baking can bring.' John WhaiteThese are delicious baking recipes that fit into a busy lifestyle; whether you're pulling together a quick snack or comforting pudding with whatever is left in the fridge, creating a cake that you can take to your friend's birthday without fear of it falling apart on the night bus, or cooking an impressive dinner party dish after a couple of glasses of wine I'll Bake! has the perfect dish for every occasion.Not only can all of the recipes can be made in five steps or under, there's an at-a-glance guide to which recipes are vegan, daTrade Review‘A beautiful book that proves you can have both style and substance. These recipes, and their gorgeous styling and photography, make me feel that magical joy that only baking can bring.’ – John Whaite

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Book Synopsis60 Tantalisingly Tropical Cocktails!Rum is on the rise as one of the fastest-growing spirits in the drinks market; the variety of the rums you can buy is growing in number, so much so that you can now find Cachaça, British and even French Caribbean rum, all with deliciously different notes.Known to be one of the sweeter spirits, it is revered in tried-and-tested cocktail classics such as the Mojito, Daiquiri, Pina Colada, and Dark 'n' Stormy, as well as in creative new twists like the Flaming Dr Pepper, Golden Wave and Hot Buttered Rum. And of course some rum punch sharers for those sunny summer gatherings!Here, in one fabulous collection of fruity, smooth and fun recipes, you'll find all the cocktails you need to get that rum cocktail fix!

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Book SynopsisFor the mayonnaise obsessive in your life!A staple in almost every kitchen, mayonnaise is arguably the best and most versatile condiment trust us, we've spent many hours arguing about it. From different variations and flavours, to being used in anything from dips, mains and desserts to create dreamy dishes, mayonnaise is truly a hero ingredient with endless potential.With recipes ranging from jazzed up mayonnaise flavourings and dips, to main meals and (surprisingly) sweet treats, this book will fuel your obsession!

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Book SynopsisBreaking free from a dead-end relationship, Ree Drummond left Los Angeles and made a pit stop at home in Oklahoma on the way to a new life in Chicago. This book tells how she learned to cope with the isolation and peculiarities of ranch life.Trade Review#1 New York Times Bestseller -- New York Times #1 Denver Post Bestseller -- Denver Post #5 Wall Street Journal Bestseller -- Wall Street Journal #6 Publishers Weekly Bestseller -- Publishers Weekly #7 Washington Post Bestseller -- Washington Post #9 Mountains and Plains Independent Booksellers Association Bestseller -- MPIBA #29 USA Today Bestseller -- USA Today an Amazon Customer Favorite Cookbook -- Amazon.com "[Ree Drummond is] funny, enthusiastic and self-deprecating, making the book appeal to pavement-pounders and pioneer types alike [with] recipes like steak with whiskey cream sauce, leek and potato pizza and pico de gallo. As a portrait of a real American family kitchen, it works." -- New York Times "Drummond invites fans into her world with irresistible recipes and photos... Here's a mom of four who can turn out a Perfect Pot Roast and make feasts for girlfriends that start with sangria and finish with creme brulee. It's sweet and seductive: You'll want to plunge right in." -- People "Jokey and irresistible. Drummond's...appreciation for something as simple as well-made pico de gallo is infectious. Such attentiveness to basic cooking skills makes the book entertaining and useful." -- New York Times Gift Guide "Who needs Julia Child? I've got Pioneer Woman." -- Baltimore Sun "Drummond's writing style is closer to a good friend dishing out advice than an expert telling people want to do." -- Denver Daily News "[Ree Drummond] whips up mouthwatering meals with easy-to-find ingredients (she's miles away from restaurants and supermarkets) and shares what living in a not-so-little house on the prairie is really all about. " -- People

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Book SynopsisTrade ReviewSimultaneously nostalgic and eye-opening in its novelty, Mayumu is the perfect example of what makes the modern Filipino American food movement so exciting. By building on the basics of both American and Filipino desserts, Abi shows us how refreshing and fun it can be to loosen the boundaries of tradition and let the two schools mingle a little more. — Bettina Makalintal, food writer at Eater Every recipe and every story in Mayumu bursts off the page with joy, love, ingenuity, and personality. Abi’s work is vibrant, eclectic, comforting, funny, deeply moving, and, to me, feels like a uniquely perfect articulation of the intricacies, depths, and jubilations of being Asian American. Mayumu is a celebration of what it means to be human and alive today. I absolutely adore this book. — Jonny Sun, New York Times bestselling author of Goodbye, Again As a Filipino-American baker, I’ve very much longed for the representation in the culinary world that is Mayumu. Abi's recipes are a creative blend of Filipino and American flavors and treats, marrying the best of both worlds. — Michelle Lopez, blogger at Hummingbird High and author of Weeknight Baking

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Book SynopsisTaking tea is one of the quintessentially English occasions, and who is a greater authority on the subject than the sumptuous Ritz London Hotel? This charming Edwardian-style book captures the essence of this traditional British pastime, and provides us with all the expertise on the ceremony as well as the recipes. Stories about the legendary afternoon teas at The Ritz and fascinating details about the history of tea drinking are complemented with passages from such diverse writers as Charles Dickens to Oscar Wilde. Over fifty recipes are included for different kinds of afternoon tea specialities, from delicate sandwiches, strawberry shortcake and rose petal jam, to crumpets and muffins for hearty teas in front of a roaring fire. The author gives an infallible guide to the many blends of tea and their suitability to particular occasions. Beautifully presented and delightfully illustrated, this book is the perfect gift for tea drinkers everywhere.Trade Reviewcharming...It's quite right that everything should stop for tea. * Homes and Gardens *

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Book SynopsisKaren Saunders is the author of The Breadmaker Bible, Traditional Breads for Your Breadmaker and Tips for Your Breadmaker, all published by Ebury Press, as well as the small books Allinson Bread, which sold more than 250,000 copies (mainly through Sainsburys), and Allinson Continental Deli Cookbook, which sold more than 125,000. She is a qualified home economist and an expert in breadmaking and works closely with the Allinson Baking Club, developing recipes and offering help and advice to members. Karen lives in Somerset with her husband and two children.

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Book SynopsisPrepare to fall in love with Spanish food! With stunning photography, easy-to-follow, step-by-step recipes and a real sense of love for the cuisine, this is the perfect book for anyone wanting to bring a little bit of Spain into the home. Your next ''go-to'' cookbook!''This is real fast food for people who care about eating'' -- Tom Parker Bowles''The Antonio Banderas of cooking'' -- Gordon Ramsay''The ease with which it can be made at home is a revelation'' -- Daily Mail Online''Delicious'' -- The Sun''Lovely authentic Spanish recipes'' -- ***** Reader review''Awesome recipes'' -- ***** Reader review''Absolutely fantastic'' -- ***** Reader review''If you want to venture into Spanish cooking, this is the book you should have at home'' -- ***** Reader review''Fantastic book, engaging writing and recipes that actually work. Definitely recommend''-- ***** ReadeTrade ReviewThis is real fast food for people who care about eating -- Tom Parker BowlesThe Antonio Banderas of cooking -- Gordon Ramsaythe brilliant Omar Allibhoy -- Nigel Slater * The Observer Food Monthly *Delicious * The Sun *His stated aim is to demystify things, making tapas an everyday option that can be rustled up from easily available, inexpensive and store cupboard ingredients. In this he succeeds triumphantly, with a collection of 120 mostly approachable recipes that take you by the hand and seduce you with their flavours, directness and simplicity * Daily Mail Online *

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Book SynopsisRachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of Less Meat, More Veg, was Commissioning Editor of Waitrose Food Illustrated for five years and is currently the Food Editor for the organic box scheme Abel & Cole, where she writes weekly seasonal recipes. She lives in Crystal Palace, London.

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Book SynopsisCurry tells the story of an array of familiar Indian dishes and the people who invented, discovered, cooked and ate them. Curry is vivid, entertaining and delicious.Fascinating and meticulously researchedlayers historical fact with mouth-watering dinner table gossip' Meera Syal, The TimesThis imaginative book tells the history of India and its rulers through their food. It follows the story of curry as it spread from the courts of Delhi to the balti houses of Birmingham.Curry is the product of India''s long history of invasion. In the wake of the Mughal conquerors, an army of cooks brought Persian recipes to northern India; in the south, Portugese spice merchants introduced vinegar marinades and the chillies they had recently discovered in the New World; the British soon followed, with their passion for roast meat accompanied by cauliflowers and beans. When these new ingredients were mixed with native spices, they produced tTrade ReviewMarvellous and well-illustrated...based on exhaustive research and full of intriguing nuggets of information -- Chandak Sengoopta * Independent *A beautifully balanced book, melding historical fact with modern anecdotes... It's the definitive history of curry * Mail on Sunday *Fascinating and meticulously researched... layers historical fact with mouth-watering dinner table gossip of maharajah's epicurean excesses -- Meera Syal * The Times *Original and highly entertaining * Daily Mail *

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Book SynopsisElizabeth David was the best food writer of her time, and even today is considered to be without peer. ENGLISH BREAD AND YEAST COOKERY was first published by Viking in 1977. Elizabeth David died in 1992.

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Book SynopsisFrench Country Cooking - first published in 1951 - is filled with Elizabeth David''s authentic recipes drawn from across the regions of France.''Her books are stunningly well written ... full of history and anecdote'' ObserverShowing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David''s rich and enticing cookbook that will delight and inspire cooks everywhere.Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas iTrade Review"'A remarkable book.... food is treated with reverence, with understanding and, above all, with care' - Sunday Times"Table of Contents Preface 1: Preface to Second Edition (Revised) Introduction: Introduction Preface 2: Table of Equivalent Gas and Electric Oven Temperatures Part 1: Batterie de Cuisine 1: Wine in the Kitchen 2: The Menu Part 2: Soups Part 3: Fish Part 4: Eggs Part 5: Luncheon, Supper and Family Dishes 1: Stuffed Cabbage Dishes Part 6: Meat Part 7: Poultry Part 8: Game Part 9: Vegetables 1: Salads Part 10: Sweets Part 11: Sauces Part 12: Preserves Acknowledgements: Acknowledgements

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Book SynopsisAn inspiring and practical collection of favourite festive recipes and menus, to add sparkle to all of your holiday celebrations.

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Book SynopsisCocktails is your award-winning guide to the art of mixing perfect drinks.Should a martini be shaken or stirred? How do you muddle an impeccable mojito? Find the answers to all your cocktail questions and learn the secrets behind classic drinks with award-winning mixologist Klaus St Rainer as your guide, using ingredients including juices, sugar, syrup, rum, champagne, and even that bottle of Chartreuse left over from Christmas.Try new twists on classic cocktail recipes, and create your own extraordinary mixes. From sophisticated champagne cocktails to spectacular concoctions such as hot buttered coconut rum, you''ll find delicious drinks for every occasion. Impress your friends, shake things up, and mix creative twists on your favourite cocktails with this stunning book.Perfect for every aspiring mixologist or cocktail enthusiast, Cocktails is a truly indispensable and stylish guide to the art of mixing great drinks.

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Book SynopsisTrade ReviewCrowd-pleasing recipe ideas for vegan family-friendly food * Vegetarian Living *This is a great choice for anyone venturing into the plant-based world * Healthy Food Guide *We love the versatility of this recipe book and the beautiful photography throughout. * The Green Parent *

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Book SynopsisTHE SUNDAY TIMES BESTSELLERTransform your kitchen with the bestselling new cookbook from Nadiya Hussain, the perfect guide to creating delicious bales any day of the yearFEATURING ALL THE DELICIOUS RECIPES FROM NADIYA''S NEW BBC2 SHOW''Mouth-watering and easy to make recipes'' SUN''Delicious bakes'' THE TIMES''Fuss-fee recipes that can be popped into the oven and left to bake to perfection'' DAILY EXPRESS''Brings the heart and soul of baking to every occasion . . . Scrumptious, sweet recipes'' HELLO!________Who says you can''t bake every day?Inside this book Nadiya shows you how to let your oven take the strain to create simple bakes, bursting with flavour, every day of the week.From beautiful celebration bakes to effortless weeknight dinners, easy sweet and savoury tray bakes to quick-fix lunches and snacks, Nadiya''s Everyday Baking is filled with simple and mouth-watering bakes such as: Surprise Snickerdoodles White Chocolate and Raspberry Puff Bar Marbled Ice Cream Loaf Cake Butterscotch Cheesecake Coconut Bars No-Knead Bread Dump-It-All-In Mexican Dinner Paprika Egg Filo BakeAbove all, Nadiya''s incredible, stress-free recipes will show you that anyone can reap the benefits of baking, all you need is an oven.________''More delicious recipes from the Bake Off queen. Nadiya is setting out to prove that you can bake every day without effort . . . There is something here for everyone'' RADIO TIMES''Sumptuous . . . Hussain strikes a good balance between the familiar-with-a-tweak and the new-but-approachable'' DIANA HENRY, DAILY TELEGRAPHTrade ReviewBrings the heart and soul of baking to every occasion . . . Scrumptious, sweet recipes * Hello! *Delicious bakes * The Times *Mouth-watering and easy to make recipes * Sun *More delicious recipes from the Bake Off queen. Nadiya is setting out to prove that you can bake every day without effort . . . There is something here for everyone * Radio Times *Time-saving recipes * Sunday Post *Fuss-fee recipes that can be popped into the oven and left to bake to perfection * Daily Express *Mouthwatering recipes * Prima *Sumptuous . . . Hussain strikes a good balance between the familiar-with-a-tweak and the new-but-approachable -- Diana Henry * Daily Telegraph *Sweet and savoury everyday bakes to please everyone * Independent *

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Book SynopsisRecipes so delicious you won''t know what''s missing! Discover gluten-free cakes, desserts, pies, and bread that will make even the most finicky a convert. Writer and confectionary mastermind, Jennifer Fisher, has chosen 100 gluten-free recipes to share with you. Whether you are gluten sensitive or have Coeliac Disease, you can still enjoy your favourite treats, sandwiches, pizza, cookies, and other delectable dishes!This essential gluten-free cookbook covers breakfast, lunch, dinner, and dessert! You''ll learn how to make: - Gluten-free basics using essential flour blends- Wheat-free breakfasts- Fish and poultry mains- Pork and beef mains- Flour-free sides and soups- Perfect pizzas and bread- Sweet loaves, muffins, and scones- Pies and fruity desserts - Cakes, cookies, and cupcakes Separate meals are a thing of the past and Surprise! It''s Gluten-Free recipe book makes sure of it. Each delicious gluten-free recipe has been carefully selected to tickle the taste buds of even the pickiest palate. Now you can bake your cake and eat it too! From extra-crunchy fried chicken and classic lasagne to glazed triple chocolate bundt cake and scrumptious brownies, you''ll soon find yourself asking, How can this be gluten-free?.Removing gluten from your diet doesn''t have to mean sacrificing taste and texture - and that''s what this ultimate gluten-free cookbook proves. Loaded with secret ingredients, 35 photographed recipes, well-tested techniques, and wheat-free cooking and baking tips, your family will soon feast on traditional recipes with a twist. It''s the perfect gift for anyone who wants to maintain a gluten-free lifestyle.

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Book SynopsisTrade ReviewWonderful. Charmingly miscellaneous in structure, the book is jam-packed with useful tips . . . It celebrates the joy of home cooking, and shows how small tweaks can make a dish stand out * Telegraph *My idea of the perfect cookbook . . . You want to make every single thing in it . . . Utterly delicious. Reading the book feels exactly like sitting in the kitchen, chatting cosily to a friend while she makes exactly the food you want to eat and dispenses excellent tips -- India Knight * Sunday Times *Foodies will love this joyful cookbook full of must-try recipes and funny anecdotes * Good Housekeeping *This sumptuous collection of recipes is at once wildly aspirational and fully down-to-earth. Robertson is like a brilliant aunt - no nonsense, funny, acerbic - so you know the recipes from a life split between London and the Languedoc will work * Great British Food, '10 of the Best Cookbooks of 2022' *I want to eat every single recipe in this book - even the two for dogs! -- Nigella LawsonI am so greedily impatient for this book. I want to read it. I want to cook from it. * Nigella Lawson *Nobody else writing about food in this country has a voice like Debora Robertson's. She is sharp, witty and warm. * Diana Henry *Debora's food knowledge is exceptional. Her understanding of the food world, writers, cookbooks, chefs and producers, is encyclopaedic. On top of that she's genuinely lovely! * Tom Kerridge *Debora Robertson is that rare thing: a food writer who combines wit and wisdom. * Lisa Markwell, Food Editor, The Sunday Times *Debora is the real deal - a proper home cook, writing for home cooks. * India Knight, Columnist and Author *

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