Food & Drink Books
Prentice Hall Press Farm Fire Feast
Book Synopsis
£23.19
Hardie Grant Books (UK) Live Fire: Seasonal Barbecue Recipes and Stories
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 *
£22.10
Lannoo Publishers The Whisky Book: Everything you didn’t know about
Book SynopsisWhisky is a story. Whisky is many stories. This book brings together the most surprising anecdotes from the world of whisky and is therefore the perfect addition to other books on distilling, tasting and travelling. Enjoy heart-warming tales about secret recipes, haunted castles, hidden distilleries, generous drunks and the first whisky tourist, and discover aspects about whisky that you’ll never find in any other book. For almost 40 years, whisky enthusiast Fernand Dacquin has been travelling through this wonderful world of whisky, in search of the most striking stories and images. Now he turns those experiences into 111 stories, in his own tongue-in-cheek style. The result is a wonderfully unusual book, published in a practical format that leaves one hand free for a good glass of whisky.Table of Contents1 Whisky or whiskey? – What a mess 2 Lindores Abbey – Thanks to dear old brother John Cor 3 Muckle Flugga – The whisky nabody knows 4 Du Kang – The god of whisky (and the rest) 5 Thou demon drink – Poetry vs alcohol 6 Drambuie – Bonnie Prince Charlies’ whisky 7 ‘If by whiskey…’ – The famous whiskey speech 8 Borvo – Gallic god of whiskey 9 Martin Martin – The father of the first ‘tasting notes’ 10 Charles Doig – And ‘the coronet of the distillery’ 11 Coburg 1830 – The ‘first’ Belgian whisky 12 W.C. Fields – Drinking for joke 13 Biawa Makalunga – The ‘spirit’ of Rothes 14 Jessie Cowan – The Scottish mother of Japanese whisky 15 David Lloyd George – The man who changed whisky forever 16 Warehouse 6 – The smallest in the world? 17 Baudoinia Compniacensis – The whisky world full of mould 18 SS Politician – A gift from the gods 19 Agoston Haraszthy – Beneficiary of the Scottish whisky industry 20 Winston Churchill – Alcohol or not? 21 Archibald Haddock – No more alcohol for him 22 “Weel done Cutty Sark” – Whisky and witches 23 Alfred Barnard – The very first whisky tourist 24 The quaich – Cup of friendship 25 The Pattison Brothers – Whisky and parrots 26 Father Mathew – Whiskey hater, whiskey killer 27 Robert Bentley Todd – ‘Father’ of the Hot Toddy 28 Ralph Steadman – Still Life with Bottle 29 Charles II of Navarre – Aqua vitae as a last remedy 30 Lagganmore Distillery – Romantic, fake whisky 31 Whisky and records – The more the better 32 Carry Amelia Moore – “All nations welcome, but Carry!” 33 The Monarch of the Glen – Whisky saves art 34 The Keepers of the Quaich – ‘Water of life forever’ 35 The Atlantic Challenge – Talisker Whisky rules the waves 36 Whisky? – For men only! 37 France’s treasured whisky – Liberté, égalité, Tullamore DEW 38 Thanks to Cassis de Dijon – Europe sets the record straight 39 The shooglebox – Essential tool 40 The Highland Line – Not always very clear 41 Light whiskey? – OMG! 42 Bakery Hill Distillery – Australia’s ‘last’ and ‘first’ distillery 43 The man with the red socks – and Australian whisky 44 Taiwan – Strong riser 45 63.4 = 111 – The mysterious number 46 Japanese nude – Japanese standards 47 Sherry butts – A Spanish fairy tale? 48 Devil’s share – The angels miss out 49 Aircraft tasting – Stay on the ground 50 Single malt, pure malt – Vatted malt, blended malt, blended whisky 51 1494 – Was James IV an alcoholic? 52 The 9.09% rule – Canadian whisky 53 Teapot whisky – … for a rainy day 54 Elijah Craig – Father of the charred casks 55 Jameson Whiskey – Irish whiskey? 56 Von Liebig versus Pasteur – The secret of fermenting 57 Excisemen – The man with the second key 58 Maillard reaction – Delicious but mysterious 59 The Maker’s Mark case – You spoke. We listened! 60 Ah, those Scots! – Never satisfied 61 Towser and Shortie – Hardworking four-legged friends 62 Shaken or stirred? – Ask James 63 Tongue twisters – Gaelic for beginners 64 Campbeltown – Whisky capital of the world 65 Zero point zero zero zero zero… – Caramel and whisky 66 Holy water – Three drops is enough 67 Hide a case – Playing hide and seek 68 Tennessee whiskey – The Lincoln County process 69 Bottle decomposition – Nice little fragment 70 The battle of the crows – Not every crow is an old crow 71 Gan bei – And see what happens 72 Ernest Shackleton – Whisky and ice 73 The Queen and her units – 14 or 21 or 56? 74 Royal whisky – The Purveyors to the Royal Household 75 The royal crash – Good news for Laphroaig 76 The water of life – Aqua vitae is good for you 77 The seven-drops principle – What we all throw away! 78 Keep walking … – Left? Or right? 79 Glencairn glass – Not all glasses are created equal 80 Loch Ewe Distillery – Scotland’s smallest distillery 81 Mekhong Whisky – The pride of every Thai 82 Glenmorangie helps – Forget the emergency number 83 Macallan’s secret room – The sound of bottles 84 Fake whiskies – No one is safe 85 Copper beauty – Scratches and dents included 86 11.11.11 – First drop of Japanese whisky 87 Paul the Apostle – ‘Stop drinking water…’ 88 Dufftown – Whisky capital of the world 89 Whisky, a man’s world? – The lady of the house speaking 90 Diet whisky – Don’t worry about Weight Watchers! Drink! 91 Whisky mathematics – To lose count 92 Cricket and whisky – And a South African girl 93 Faraday Still – All-in-one 94 Dr. Jim Swan – The Einstein of whisky 95 My property on Islay – Wonderful investment 96 Dornoch Castle – Whisky castle hotel 97 Lomondian confusion – Still x and still y 98 Ode to the nose – But don’t exaggerate 99 Per mil – To spit or not to spit 100 Tommermænd – No, nay, never no more 101 Bluff your way – Practice makes perfect Epilogue
£17.00
Bookstorm Braaibroodjies and Burgers
Book SynopsisIt was predicted that when Jan Braai''s first book, Fireworks, was released in 2012 that the book would become a staple classic in the South African cooking canon. Who could have guessed that Jan and his books would become world-renowned for barbecue brilliance. With the rising popularity of that quintessential South African barbecue accompaniment, the humble braaibroodjie (barbecue sandwich), Jan decided that it was time to focus on what is more than a cheese and tomato toastie and highlight the extraordinary meals you can barbecue with bread. It''s helped that the world is no longer so terrified of eating bread! Find delicious chicken, beef, vegetarian and vegan braaibroodjie and burger recipes that will keep your family coming back for more!
£19.95
ACC Art Books The Story of British Tea Chests and Caddies:
Book SynopsisTea was introduced to Britain in the 1650s. Its popularity burgeoned over the following two-and-a-half centuries, until it became a defining feature of British culture. Drawing inspiration from China, British craftsmen worked to display their skills on numerous tea-related objects, which ritualised the process of drinking tea and imbued it with luxury status. Calling on an array of different materials and techniques, they developed a huge variety of canisters and lockable containers for storing and preserving this precious commodity. Tea chests and caddies were not merely functional items that might lurk at the back of the kitchen – they were intended for display and were an essential accoutrement for fashionable women. As the habit of tea drinking filtered down the social scale, caddies were made in larger numbers and in more affordable forms. This book brings together a great range of decorative antique tea containers, presenting them alongside detailed historical research conducted into their making and their place in British society across the centuries. It also explores the materials and techniques employed. With historical art showing tea’s integration into British society, examples of old trade cards and original designs, and a wealth of illustrations of the objects themselves, this is a must-buy book for historians, collectors and those interested in the decorative arts.Table of ContentsPreface – Anne Stevens Acknowledgements PART I: Setting the Scene A short history of tea and tea drinking in Britain – Richard Rose and Richard Dey Overview of tea chests and caddies – Anne Stevens, Kate Richenburg and Gillian Walkling Making, Merchandising and Pricing – Clive Edwards Components of tea chests and caddies – Anne Stevens, Kate Richenburg and Gillian Walkling PART II: The Objects, Techniques and Materials Wood: plain or inlaid – Anne Stevens and Gillian Walkling Tunbridge ware – Brian Austen Mauchline ware – Anne Stevens and Kate Richenburg Japanned wood – Rufus Bird Penwork – Anne Stevens and Kate Richenburg Ivory – Gillian Walkling Tortoiseshell – Gillian Walkling Mother-of-pearl – Gillian Walkling Rolled paper – Anne Stevens and Kate Richenburg Straw work – Anne Stevens and Kate Richenburg Japanned metal – Anne Stevens and Kate Richenburg Papier mâché – Anne Stevens and Yvonne Jones Silver – Jeanne Sloane Pewter and other metals – Kate Richenburg Ceramics – Sally Kevill-Davies Glass – Charles Hadjamach Enamel – Julia Clarke Miscellaneous – Anne Stevens, Kate Richenburg and Gillian Walkling Teapoys and other large tea containers – Anne Stevens A case study – Anne Stevens and Kate Richenburg Appendix I: Comparable values of money in terms of purchasing power
£44.00
Rockridge Press Keto After 50: A Complete Plan for Staying
Book Synopsis
£16.14
Rockridge Press The Complete Guide to Smoking Meat: 100 Smokin'
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£17.09
New Seasons Deluxe Recipe Binder - Favorite Recipes
Book Synopsis
£15.98
Simon & Schuster Cocktail Chemistry: The Art and Science of Drinks
Book SynopsisEnjoy clever, pop culture-inspired drinks with this collection of recipes from the beloved Cocktail Chemistry YouTube channel.Have you ever seen a delicious-looking drink on your favorite movie or TV show and wondered how to make it? Well, now you can, with this collection of recipes from the creator of the popular Cocktail Chemistry YouTube channel Nick Fisher. Featuring recipes to recreate the classic White Russian from The Big Lebowski, the iconic martini from the James Bond movies, to drinks featured in Mad Men, The Simpsons, It’s Always Sunny in Philadelphia, Game of Thrones, The Office, Harry Potter, and more, Cocktail Chemistry will have you impressing your friends with your bartending skills in no time. In addition to recipes, Cocktail Chemistry includes everything you need to know to become a mixology expert, from how to make perfectly clear ice, delicious foams, and infusions, or how to flame a citrus peel. A must-have for all aspiring home mixologists and pop-culture buffs, Cocktail Chemistry will ensure you never have a boring drink again.Trade Review“I’ve been following Nick for years, and I’ve always been a huge fan of his work. In this book, he brings those moments when you unexpectedly learn something while you’re also having fun. If you read in between the lines of all these delightfully silly on-screen drinks, there are some very real and very helpful cocktail techniques.” —Jeffrey Morgenthaler, author of Drinking Distilled“Nick takes his craft, but not himself, too seriously as he delivers a book of science that’s engaging for all levels of bartenders.” —Toby Maloney, Partner and Head Mixologist, The Violet Hour
£17.09
HarperCollins Focus Jewish Food: The Ultimate Cookbook
Book SynopsisJewish Food: The Ultimate Cookbook is a beautiful and thorough collection of recipes drawn from Jewish traditions and inspired by the contemporary international cultures rooted in this incredible cuisine.This comprehensive guide takes you on a tour of Jewish cuisine. Spanning traditional High Holiday preparations and contemporary spins on dishes reaching back thousands of years, this wide array of recipes reflects the extensive diversity of culture, history, and experience of Jewish tradition. Discover how strict religious guidelines coexist with deeply cultural food that has evolved over time and embraced European, Asian, and New World influences.In this collection, you will find: 300+ easy-to-follow recipes that utilize regional authenticity and modern flair, plus sample holiday menus. Stunning original photography and illustrations that will inspire you to make these mouthwatering meals. Insights and recipes from industry insiders. A fascinating history of the religious and cultural origins of this cuisine. This cookbook captures the spirit of this cuisine and provides a detailed look into the diverse approaches and influences that shaped Jewish tradition over the centuries. Explore rich recipes that come from families all over the world and honor the many histories and ethnic backgrounds that make up Jewish cuisine with Jewish Food: The Ultimate Cookbook.
£21.25
Random House USA Inc The Cajun Vegan Cookbook: A Modern Guide to
Book SynopsisClassic Cajun dishes like jambalaya, gumbo and hushpuppies have gone vegan in this delicious plant-based cookbook - the first Cajun vegan cookbook on the market! This book features over 120 recipes inspired by the Big Easy, including Blackened Cajun Tempeh, Chili-Rubbed Butternut Squash Steaks, Fried Green Tomatoes, Crawfish Boil Corn & Tomatoes, French Quarter Beignets, Double Chocolate Voodoo Brownies, King Cake and so much more. In addition to being meat- and dairy-free, this cookbook also teaches you how to adapt some of its recipes to be gluten-free, soy-free and nut-free. So get out your spices and kick it up a notch in the kitchen as you bring these modern spins on Louisiana’s famous rustic, hearty fare into your home.Trade Review“In late November, Lilleth released ‘The Cajun Vegan Cookbook,’ with more than 130 recipes for sauces, stews, salads, sandwiches, sips, sweets and entrées, all pulled from her Louisiana upbringing but made meat- and dairy-free.” - Los Angeles Times“Whether you’re craving jambalaya, étouffée, gumbo, or hushpuppies, you can find it all in the pages of this cookbook.” - VegNews“Krimsey’s restaurant was a real favorite of ours. We had her food at Billie’s rehearsals often…fortunately for all of us, she just put out a Cajun vegan cookbook.” - Maggie Baird, mother of Billie Eilish and FINNEAS and founder of the plant-based food initiative Support+Feed
£20.99
The Experiment LLC Veggies and Fish
Book SynopsisA modern pescatarian cookbook with over 95 plant-forward, sustainable seafood recipes, featuring stunning photography from Jamie Oliver s longtime food photographer. Author of the acclaimed The Tinned Fish Cookbook Bart van Olphen knows fish. Jamie Oliver has called him his fish hero. Now, Bart shares his best recipes yet in this essential pescatarian cookbook. With over 95 fish and vegetable recipes for soups, salads, sandwiches, pizza, pasta, curries, barbecue, and more, this book expands your culinary limits, turning the beginner home chef into a culinary savant. Whether you re a long-time pescatarian or just looking to add more seafood and vegetables into your diet, Veggies & Fish has something for you. With modern, sustainable recipes covering a wide range of seafood and vegetables from tuna to oysters, fennel to snow peas Bart proves that there are no limits to the different ways you can prepare fish and veggies. Classic Salmon Burgers are here, but so is Pear and Fig Salad with Cod Liver and Orange Dressing. You ll find Gnocchi with Tomato and Tuna but also Spinach Pancakes with Cream Cheese, Avocado, and Smoked Salmon. Or how about a Paella with String Beans and Tiger Shrimp for dinner or Latkes with Smoked Mackerel, Apple, and Parsley for lunch? Bart teaches you how to make delicious dishes that are rich in taste, presentation, and health. Veggies & Fish is filled with mouth-watering recipes that taste as good as they look in dazzling photos by David Loftus (Jamie Oliver s trusted photographer). Snacks, breakfasts, elaborate dinners; with this book in hand, adding seafood and vegetables into your diet is a breeze. After all, there are plenty of fish in the sea . . . so let s eat! ABOUT THE AUTHOR: Bart van Olphen is cofounder of tinned fish brand Sea Tales and author of The Tinned Fish Cookbook. Bart set up the first sustainable fishmongers in Europe and knows all about how we can enjoy great fish without harming stocks for future generations. He was presented with the title of the world s most sustainable seafood entrepreneur in 2008 and his Fish Tales videos on YouTube are an internet sensation, earning him a spot in Jamie Oliver s FoodTube Network.
£17.09
Ryland, Peters & Small Ltd Modern Instant Pot® Cookbook: 101 Recipes for
Book Synopsis101 tried-and-tested recipes for your Instant Pot that will change your life! Expert nutritionist Jenny Tschiesche’s tried-and-tested recipes provide a wealth of ideas for family meals from a 15-minute risotto to a leg of lamb. It can sauté vegetables in five minutes and cook a whole chicken in 20 so is it any wonder that the Instant Pot has taken the online community by a storm! The cult phenomenon that is the multifunctional electric cooker is able to slow cook, steam, pressure cook and even sauté. The combination of steam and pressure cooks food fast, making everything from tender roasts through to perfectly cooked curries in a flash. For active people and busy families it’s a miraculous time saver. Textures and tastes, which would otherwise take hours, can be created in minutes and healthy, nutritious meals are just a press of a button away!
£14.44
Quadrille Publishing Ltd Celebrate with Kim-Joy: Cute Cakes and Bakes to
Book SynopsisLet Kim-Joy and her signature cuteness brighten your celebrations. From birthday cakes to year-round events, all occasions are covered!The 60 sweet recipes are bursting with colour, imagination and fun and there’s something for everyone, no matter what their baking skills.Big occasions include birthdays, Valentine's Day, Halloween, Christmas, weddings; and there are plenty of other celebrations too – Graduation Day, New Year's, new baby, Pride, Thanksgiving, Day of the Dead, Pancake Day and many more.Vegan and gluten-free alternatives are provided so that no one needs to miss out!This joyful collection of recipes includes all the step-by-step photography, clear instructions and words of positivity you need to learn to bake and decorate just like Kim-Joy.Trade ReviewThis book is an explosion of colour and joy. * Heat *
£15.00
Editions Flammarion French Pastries and Desserts by Lenôtre: More
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£21.21
Gibbs M. Smith Inc A Loving Table
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£33.75
Little, Brown Book Group An Indian Family Recipe Book
Book SynopsisReissue of a classics, bestselling book. Discover how easy it is to make a traditional Indian curry - and other favourite, foolproof Indian family foods
£8.54
Skyhorse Publishing Recipes for Royals: An Unofficial Cookbook for
Book SynopsisDelicious dishes inspired by Netflix’s award-winning hit The Crown. Anglophiles, royalists, and binge watchers rejoice! Recipes for Royals is the culinary companion fans of The Crown have been clamoring for since the gripping historical drama first graced their television screens. Immerse yourself in the intrigue, history, and splendor of The Crown with foods inspired by the show and the real-life royals themselves. Now, you can enjoy the seasonal favorites, perfectly prepared wild game, and decadent chocolate desserts that have delighted Queen Elizabeth’s family for decades. Discover 75 delectable recipes in the traditions of Buckingham Palace, Downing Street, and Commonwealth countries far and wide, including: One Night in Kenya Soup The Iron Lady’s Kedgeree Mushroom Risotto Fit for a Prince Life-Changing Orange Duck The Queen’s Chocolate Perfection Pie Ménage à Trois Mousse Will’s Favorite Chocolate Biscuit Cake With effortless recipes and interesting tidbits from inside the monarchy, Recipes for Royals is more than just a mouthwatering cookbook—it’s a regal keepsake. Trade Review"In Recipes for Royals, you’ll find everything from Winston Churchill’s Potato-Leek Soup, Kate’s Chicken Curry, Comforting Welsh Rarebit, to The Queen’s Dubonnet Cocktail. There are recipes for lighter fare and family dinners, as well as ideas for afternoon tea, desserts, and cocktails. All the recipes are inspired by either the series The Crown or the lives of real royals. And while the Queen has her own personal chefs and a full cooking staff, it doesn’t mean you’ll need the same to make these recipes.The Plain Shortbread Cookies which were by far the best recipe I’ve found for shortbread cookies. They came out super tasty and perfect. The recipes are easy to follow and delicious, great for those who are fans of The Crown or just like cooking." —Seattle Book Review
£13.49
Rockridge Press The Essential Jewish Baking Cookbook: 50
Book Synopsis
£16.62
ACADEMIE DU VIN LIBRARY LIMITED In Vino Veritas: A Collection of Fine Wine
Book SynopsisAn elegantly bound collection of fine wine writing past and present – the perfect gift for wine lovers everywhere (or the wine lovers in their life). With contributions from Michael Broadbent on good and bad vintages, Ian Maxwell Campbell on Bordeaux vs Burgundy, George Orwell and PG Wodehouse on the complementary pleasures of wine and tea, Randall Grahm on the search for California’s ‘magic grape’ and Andrew Caillard MW on the art of the wine label, it brims with wit and wisdom from some of the most erudite wine writers ever to raise a glass. Also includes Steven Spurrier, Jason Tesauro, Jane MacQuitty, Giles MacDonogh, Philippe de Rothschild, Fiona Morrison MW, Dan Keeling, Charles Walter Berry and many more. Like Cyril Ray’s classic Compleat Imbiber before it, In Vino Veritas might rightfully be described as ‘the quintessential late-evening or bedtime book for those who like wine'. ‘Denied wine’s bridge to gregariousness, “cabined, cribbed, confined, bound in to saucy doubts and fears,” as Macbeth once complained, we need an antidote, and rummaging around in this anthology of wine writing is a good one: It’s a set of keys to open the windows and let some sun shine in.’ - World of Fine WineTrade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal
£31.50
ACADEMIE DU VIN LIBRARY LIMITED Steven Spurrier: A Life in Wine
Book SynopsisThe moment he was handed a glass of Cockburn 1908 vintage port by his grandfather at 13 years old, Steven Spurrier knew he would make wine his career. He travelled Europe in his red sports car (fitted with a compact wine fridge in the boot), working the vintage in Burgundy, Bordeaux and Champagne, before his first extraordinary move was to set up shop and sell wine to the French. As an Englishman in the heart of Paris, this seemed a remarkably bold (if not foolish) project, but the plan worked. Steven’s adventures in wine did not stop there. In 1976, he went on to mastermind the ‘Judgement of Paris’, the France v California blind tasting that changed the wine world forever. This memoir looks back on Steven’s life charting the incidents, adventures, ideas and discoveries that formed his wine journey. With tributes from Hugh Johnson, Miguel Torres, Oz Clarke, Jancis Robinson MW, Warren Winiarski and many more…Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller JournalTable of ContentsEarly Days and Learning the Trade, Living the Trade, Swinging London, Var from the Madding Crowd, Bonjour Paris, Steven Spurrier, Marchand du Vin, The Judgement of Paris, Here, There and Everywhere, A New Decade, Between London and Paris, Au Revoir Paris, The Road Back, Life with Decanter, Free as a Bird, Poacher Turns Gamekeeper, Wine People, Wine Words, Wine and Art
£31.50
Hardie Grant Books (UK) Oren: A Personal Collection of Recipes and
Book SynopsisHot Dinners Best Cookbooks of 2022In Oren, Oded Oren celebrates Tel Aviv with simple, seasonal recipes which play tribute to every ingredient. The modern cultural hub of the Middle East, Tel Aviv, provides a true East-meets-West juncture. The simplest way to describe the food is flavours of the Mediterranean mingled with accents of the Middle East. From Tamworth pork chop with confit garlic and preserved lemon and monkfish with Libyan chraime sauce, to grilled butter beans with barrel aged feta and slow roast tomatoes, to cherries with green chillies, almonds and fresh herbs, Oded's food speaks of his journey as a chef as well as the constant inspiration that springs from his native Tel Aviv. With stunning photography, this book is perfect for novice and keen cooks alike. Trade ReviewThe fragrance and beauty of Oren's relatively simple recipes leap from the page, and will inspire readers to fill their tables with joy. * The Caterer *
£19.50
Amber Books Ltd The Book of Tea: Japanese Tea Ceremonies and
Book Synopsis‘Tea began as a medicine and grew into a beverage,’ are the opening words of Okakura Kakuzō’s The Book of Tea, written in English in 1906 for a Western audience. The book is a long essay celebrating the secular art of the Japanese tea ceremony and linking its importance with Zen Buddhism and Taoism. It is both about cultural life, aesthetics and philosophy, emphasising how Teaism – a term Kakuzō coined – taught the Japanese many things; most importantly, simplicity, which can be seen in Japanese art and architecture. Looking back at the evolution of the Japanese tea ceremony, Kakuzō argues that Teaism, in itself, is one of the profound universal remedies that two parties could sit down to. Where the West had scoffed at Eastern religion and morals, it held Eastern tea ceremonies in high regard. With a new introduction, this is an exquisitely produced edition of a classic text made using traditional Chinese bookbinding techniques. Surely it’s time for tea.Table of ContentsIntroduction I. The Cup of Humanity II. The Schools of Tea III. Taoism and Zenism IV. The Tea-Room V. Art Appreciation VI. Flowers VII. Tea-Masters
£16.99
Skyhorse Publishing Swedish Christmas Treats: 60 Recipes for
Book Synopsis60 delectable Swedish desserts perfect for sweetening up any holiday celebration! In Swedish culture, few things conjure up the spirit of Christmas like making and wrapping toffee. In fact, candy is just as important to Christmas as decorations, presents, and food. With the help of food creator and cookbook writer Lena Söderström, confectioners can now widen their repertoire and find new Christmas candy hits. There are of course old favourites like toffee, fudge, and nougat, but there are some unexpected flavourings and fun twists, too. All the recipes are simple and clear and are accompanied by inspirational pictures. So start playing your favourite Christmas music, put on your apron, and break out the sugar—because with Lena Söderström’s help, Christmas will be better than ever!
£17.09
Penguin Young Readers The Fiber Fueled Cookbook
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£21.20
HarperCollins Focus The Lost Fire Cookbook: Patagonian Open-Flame
Book SynopsisExplore the full range of Patagonian open-flame cooking with these mouthwatering recipes that utilize regional authenticity and modern flair.The Lost Fire Cookbook is a celebration of Argentina’s famous barbecued meats. Learn how to bring smoky, hearty, authentic Patagonian barbecue to your own kitchen and embrace a new culinary experience with this collection of meat-centric recipes from celebrated chef and restaurateur Germán Lucarelli.Inside this cookbook, you’ll find: Over 75 bold recipes that take advantage of wood-fired flavor. Insight into proper grilling techniques and how to grill specific cuts of meat. Tips on building a fire, and why cooking over fire is important to Patagonian culture. This cookbook captures the spirit of this cuisine and provides a look into the diverse approaches and influences that shaped Argentine tradition. Explore Patagonia’s specialties and the rustic flavors that live-fire cooking has to offer with The Lost Fire Cookbook.
£25.00
Abrams Gullah Geechee Home Cooking Recipes from the
Book SynopsisA New York Times bestseller and NPR Best Book of the Year, this is the first major Gullah Geechee cookbook: Emily Meggett, the matriarch of Edisto Island, shares the recipes and the history of an essential American community. The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors. Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all Trade Review“The role Meggett plays in her community is one countless Black women share but are rarely celebrated for. Her story and recipes should easily be heralded alongside those of some of history’s greatest culinarians, like Edna Lewis, Leah Chase, and Julia Child. Meggett’s food isn’t fussy—it invites home cooks from all backgrounds into the kitchen to learn how to cook fresh and flavorful dishes without the stress of perfection we often see presented on social media and television. Her love for food and her community is an essential ingredient that makes her cooking, and Gullah food as a whole, so special.” * Saveur *“Emily Meggett and her life, her cooking, her place, deserve all the honor they receive. This book is a matriarch’s archive, a witness to a place and a people that America may have forgotten or left behind (certainly discriminated against) but who also gave the wider culture so many foodways.” * Bill St. John *“This is cookbook as oral history and essential record: at once a portrait of a culture and an ode to ancestral wisdom, resilience, and the capacity to turn scarcity into abundance.” * Ligaya Mishan *“I am a Canadian known for cooking Southern food (confusing I know), and this book pulls at my heartstrings. I have long preached that the food we call Southern came from enslaved West African rice farmers and that the dues we owe to the Gullah and Geechee are priceless. Emily Meggett has written a timeless gem of a book.” * Hugh Acheson *“I love this book partly because Meggett was so old (89) at the time of publication, which came a year before her death almost to the day. And we live in a country that discards the elderly and disregards the value of the knowledge and community and wisdom that often come with living and enduring the way Meggett did. It’s also a country that largely seems to have no idea what a miracle it is that Gullah foodways have survived, thanks to cooks like Meggett — or how much these foodways are the very roots of so much American cooking.” * Emily Nunn *“Gullah Geechee, a name that rolls off the tongue slowly like honey, conjures up ancient connections with West and Central Africa as intricate as sweetgrass baskets. I am grateful for a book that preserves the memory of this beleaguered Low Country diasporic community through the food of one of its revered matriarchs, a woman empowered by home cooking. Emily Meggett ruled her household with her spoon, and also gained the recognition of her entire community through a life of service, cooking without regrets. This is a book to savor.” * Maricel Presilla *“The Gullah Geechee people were able to maintain many linguistic, cultural, and culinary remnants from their African ancestors, and it is vital that Black people as well as the wider culture respect and acknowledge the impact that this regional Southern cuisine has had on American cooking. We are all blessed to have history, memories, and recipes passed down from the late great Emily Meggett in this indispensable book.” * Bryant Terry *“Gullah Geechee Home Cooking feels both delightful and important, intimate and expansive — that rare cookbook that interweaves the personal, historical, and cultural, and seasons its compelling recipes with more than a soupçon of colorful aphorisms.” * Jordan Mackay *
£23.19
HarperCollins Focus The Five Ingredient Cookbook: Over 100 Easy,
Book SynopsisThe Five-Ingredient Cookbook is your go-to book for easy, healthy recipes that only require a handful of ingredients.Simplify your cooking experience with this recipe book. Don’t limit yourself by your pantry—with this cookbook, you can create a variety of flavorful, nutritious meals. These recipes are designed to take the stress out of mealtimes and are suitable for chefs of all skill levels. This cookbook is for the savvy home cook who wants to add variety to the table without hours in the kitchen. These impactful recipes use simple ingredients in creative ways to get the most out of every flavor.Inside this cookbook, you will find: Over 100 recipes featuring five ingredients or less, many of which you can already find in your pantry Low-effort recipes for savory snacks and sides, tasty dinners, and delectable desserts, all bursting with flavor and healthy to boot Limited prep and cooking time so you can keep things simple but delicious in the kitchen You’ll be able to transform your cooking when you know how to make the best of cost-effective ingredients. These imaginative recipes will balance out your table. Whether you’re looking for effortless weeknight dinners or fast meals for parties, you can make eating easy with The Five-Ingredient Cookbook.
£24.33
Profile Books Ltd At Christmas We Feast: Festive Food Through the
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
£9.49
Harmony/Rodale The Mediterranean Method
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£14.44
ACADEMIE DU VIN LIBRARY LIMITED Stay Me with Flagons
Book Synopsis"Healy revelled in wine, wine in its proper place with good company and good food. Read this book and revel with him." —Sommelier India Stay Me With Flagons was Healy’s love letter to wine, and to the wines he enjoyed with friends during his long study of the subject. He takes you on a comprehensive tour of Europe, visiting all the key wine regions of the time, and sometimes commenting on the impact of the Second World War on wine production. Originally written in 1940, this edition was first published after Healy’s premature death in 1950 with notes from his great friend Ian Maxwell Campbell, including insertions when he disagreed with this friend! An elegiac and yet often humorous study of wine, which is as readable now as it was then. With a new foreword by winemaking and wine-writing expert, Fiona Morrison MW. The Classic Editions breathe new life into some of the finest wine-related titles written in the English language over the last 150 years. Although these books are very much products of their time – a time when the world of fine wine was confined mostly to the frontiers of France and the Iberian Peninsula and a First Growth Bordeaux or Grand Cru Burgundy wouldn’t be beyond the average purse – together they recapture a world of convivial, enthusiastic amateurs and larger-than-life characters whose love of fine vintages mirrored that of life itself. Trade Review"The Académie du Vin Library is an important publication of wine literature… every work is a must for wine lovers." - Weinseller Journal"Healy revelled in wine, wine in its proper place with good company and good food. Read this book and revel with him." - Sommelier IndiaTable of ContentsForeword by Hugh Johnson Introduction by Fiona Morrison Index
£14.24
Rockridge Press Vegan and Vegetarian Sushi Cookbook for
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£14.24
Profile A Cheesemongers Tour de France
Book SynopsisLonglisted for the 2024 André Simon AwardsCharles de Gaulle famously said it was impossible to govern a country with 246 different cheeses. And perhaps he was right. Every French cheese carries an essence of the place where it's made - its history, identity and landscape. Sometimes that's a physical thing, as the hard texture of Comté echoes its mountainous home in the Jura. Other times it's about power and politics - Brie swelling to royal dimensions due to its proximity to the French court, or Camembert gaining national status after being supplied in patriotic boxes to First World War soldiers. In A Cheesemonger's Tour de France, Ned Palmer wends his way around the country's regions, meeting the remarkable cheesemongers who carry the torch for France's oldest and most treasured traditions. As he explains the mysteries of terroir and why each of those different fromages taste as they do, he shows that a French cheeseboard offers genuine insights into la Belle République.
£16.14
Guido Tommasi Editore Contemporary Milanese Cooking
Book SynopsisA delightful culinary voyage to discover the wonderful world of Milanese cooking, presented here through a contemporary lens, yet simultaneously highlighting traditional influences as well. The book is divided into 13 chapters, each dedicated to a particular ingredient or specific dish: brief introductions rich in curious and historical details are followed by tips on recognising the quality and seasonality of products. The authors share priceless advice with readers. They will lead you to a reconsideration of winter vegetables, through scrumptious dishes like cabbage rolls, cauliflower cream and baked onions. You will also be introduced to the numerous culinary possibilities of cooking with offal, with traditional dishes such as Milanese tripe. Enjoy the lovely flavours of braised meat cooked in wine and broth, the refined experience of goose cassoeula, and the timeless appeal of Milanese classics like ossobuco. For those who wish to delve into tradition while keeping a finger on the pulse of the present, Contemporary Milanese Cooking will surely not disappoint.
£24.70
Rockridge Press The Essential Cookbook for Men: 85 Healthy
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£13.49
Dorling Kindersley Ltd Fakeaway
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£15.29
Smith Street Books Comida Mexicana
Book SynopsisMexican food might seem easy to imitate. But a taco with soul? Now that's a different story. Many have wrestled with this ancient cuisine and its punch-in-the-face flavours. Most have failed.Thankfully, Comida Mexicana is the real deal. Rosa Cienfuegos travels the length and breadth of her homeland to bring you Mexico's most beloved snacks, tacos, tortas and tamales. From the vibrant streets of Mexico City, to tucked-away villages and tranquil coastal towns, each region and every family has their favourite dish and a story to tell. Discover them here.Ditch the imposters, eat like a true Mexican.
£20.40
Random House USA Inc Easy Tiki: A Modern Revival with 60 Recipes
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£15.29
Marshall Cavendish International (Asia) Pte Ltd Tamu: A Guest at the Bornean Table
Book SynopsisLittle has been written about the cuisines of Borneo, the fourth largest island in the world, occupied by three nations, Malaysia, Indonesia and Brunei. Fascinated by its history, astonishing biodiversity and peoples, Koh spent four years travelling across the island to meet some of the myriad communities contributing to its culinary landscape, from indigenous ethnic groups, like the Iban, Dusun, Murut, Malays and Banjarese, to settlers like the Chinese, Javanese and Bugis. The result is the rich, engaging and kaleidoscopic Tamu: A Guest at the Bornean Table, written as a travelogue with food firmly at its core. More than just culinary information and recipes, Tamu also sheds light on the lives, culture and traditions of the people who make up this fascinating land. It is also rich with information on the lesser-known botanicals that form the foundation of the island’s local cuisines. As with his previous three literary endeavours, this book is sumptuous with food and location photographs, all of which were executed by Koh, who also designed the book.
£52.60
Rockridge Press The One-Pot Diabetes Cookbook: Effortless Meals
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£13.59
Mums Know Best Family Kitchen: Simple Healthy Meals for Everyone
Book SynopsisOne dish feeds all whether you have a fussy eater, weaning child on purees, hungry teenagers, or the grandparents over for lunch! Best selling author Natasha Corrett is releasing her 5th book which is guaranteed to be a breath of fresh air for the busy family. The recipes can be broken down to cater for fussy kids that need hidden veg, to children that like stronger flavours or the parents that want a bit of a kick to their meal at the end of the day. Leftovers at breakfast that can be turned into delicious snacks in just a few easy steps or there are plenty of recipes to batch cook and freeze meals for busy times ahead. Flexi recipes scatter throughout the book, which are exactly what they say: flexible to use, whatever ingredients you have at home, or if you want to change the protein to have meat or fish instead of being vegetarian or vise versa. Using what you have at home to make cooking a little more cost-effective.No hard to find ingredients and all recipes can be interchanged to use whichever milk, flour or butter of preference whether you are vegan, have allergies in the family or just a preference. Ingredients in the book can be brought from a local co-op. 100 RECIPES 38 recipes under 15 minutes 24 recipes under 30 minutes 31 Tray bake & one pots 82 Vegetarian 18 Fish and meat 20 Flexi recipes 30 Weaning friendly 38 Freezer-friendly / batch cook 20 Bakes and snacks
£21.25
Rockridge Press The 5-Ingredient Low-Cholesterol Cookbook: 85
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£14.24
Random House USA Inc Chaat
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£24.30
Abrams Nailed It
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£17.09
Quarto Publishing Group USA Inc How to Distill: A Complete Guide from Still
Book SynopsisLearn the surprisingly straightforward process of home distilling with detailed instructions and step-by-step photos. Whether you’re looking for accessible information on how to make your first moonshine, gin, bourbon, brandy, or other spirit or you’re a home distiller who wants to learn more and perfect your craft, How to Distill is the resource you need. In this book, certified industry expert and knowledgeable home distiller Aaron Hyde lays out the how and why of all the key processes, starting at the mash and fermentation, through distilling, and ending with additional information on aging and blending spirits. You’ll find: An Overview of Distilling and the Process: The fundamentals of distillation, concise distillation theory, still design, distilled products, and ingredients are all covered. Pre-Distillation: Move on to learn about the fermentation process, making your own wash from sugar or cereal mashing grain. Distilling: The main event! A robust section on distilling covers modern distillation techniques, the distillation process, key decisions during distillation, process control, collection, and further distillation runs. Post-Distillation: Work your way through flavor development and control, polishing spirit, the aging process, quality considerations, blending, and packaging considerations. Recipes: Whether you're interested in making bourbon whiskey, scotch whisky, gin, rum, or vodka, you’ll find an easy-to-follow recipe. With reliable, tested processes throughout, this is the new standard for distilling. By the end of the book, you’ll understand how to distill an array of different spirits and will have created something you will be proud to drink and share.
£18.99
Octopus Publishing Group The Turmeric Cookbook: 50 delicious recipes for
Book SynopsisAncient healer, modern medicine...Considered to be one of nature's most powerful anti-inflammatory ingredients, turmeric is a powerful spice that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including digestion problems, jaundice, menstrual difficulties, toothache, bruises, chest pain and colic. Turmeric has been harvested for over 5,000 years in its native Indonesia and is a key ingredient in many dishes and medicinal remedies throughout the region. It is now rising quickly in popularity everywhere in the world as wellness seekers of all ages discover the health properties of this incredible superfood.Scientific studies now show that turmeric contains anti-cancer properties, may be helpful with inflammatory bowel disease, Crohn's, rheumatoid arthritis, help with improved liver function, heart health, may help to lower cholesterol and be protective against Alzheimer's disease.Turmeric becomes more active either when cooked or combined with other specific ingredients such as ginger and black pepper. Whether in root or powder form, turmeric can be used in juices, smoothies, infusions, soups, curries, pulses, stews, for roasting with vegetables, adding to hummus, yoghurt and marinades for fish, meat or tofu. All the health benefits, how to use turmeric and 50 delicious recipes are included.CONTENTSChapter one: BreakfastsIncluding Frittata, Devilled scrambled eggs and Coconut and cashew granolaChapter two: Snacks & CondimentsIncluding Spiced and roasted seeds, Bliss balls and Turmeric hummusChapter three: SoupsIncluding Ginger and turmeric carrot soup, Squash and coconut dhal and KitchariChapter four: Vegetarian DishesIncluding Sweet potato bulgur, Five veg tagine and Roast cauliflower saladChapter five: Fish & Meat DishesIncluding Turmeric prawn linguine, Keralan fish curry and Beef stewChapter six: SweetsIncluding Coconut rice pudding, Turmeric glazed banana and Turmeric maple ice creamChapter seven: DrinksIncluding Carrot and orange tonic, Turmeric tea and Golden mylkChapter eight: BeautyIncluding Turmeric and milk face mask, Turmeric and coconut face mask and Body scrub
£9.49
Rockridge Press The Prediabetes Action Plan and Cookbook: A
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£13.49
Dorling Kindersley Ltd The Finch Bakery Sweet Homemade Treats and
Book SynopsisWelcome to the wonderful world of Finch Bakery!Lauren and Rachel Finch, founders of Finch Bakery, share their best-kept secrets to decorating all-out celebration cakes and let you in on their top baking techniques to create indulgent brownies and cupcakes, decadent macarons, stuffed cookies of every kind, and your very own versions of their indulgent signature cake jars.Packed with crowd-pleasing classics and desserts to impress, this bestselling baking book has the treat to satisfy every sweet tooth, every time:- Over 80 Instagram-ready baking recipes- 15 step-by-step baking technique tutorials for beginners- Mix-and-match your favorite flavor combinations for sponges, fillings, buttercream, and toppings to build your own creationsThis gorgeous baking book is an unashamed celebration of sugar!Discover the hidden secrets to show-stopping Trade ReviewFilled with fool-proof recipes for crowd-pleasing cakes, cookies and more, The Finch Bakery is effectively an encyclopaedia for anyone with a sweet tooth -- Holly Bullock * stylist.co.uk *'Grammable goodies aplenty * Sunday Telegraph Stella *'A riot of colour and creativity.' * Sunday Express S Magazine *The fantastical showstopping cakes and cookies are pure indulgence [...] The perfect gift for classic cake and cookie lovers * Woman & Home *What better a present for cake and cookie lovers? * Woman's Weekly *Daily Mail Cookbooks of the Year 2021 'The Finch sisters, social media stars who run a Lancashire bakery, made their name with treats like candy floss cake, red velvet cookie sandwiches and their famous layered cake jars. Their debut book guides you through creating cakes with eye-catching icing, and fun taste combinations - lemon and blueberry blondies, anyone? A cookbook for young bakers who want to make Instagrammable cakes.' -- Constance Craig * Daily Mail *
£18.00
