Food & Drink Books

Book SynopsisA comprehensive, contemporary portrait of China''s culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries'' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef.— Los Angeles Times: Favorite Cookbooks of 2016

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Book SynopsisA delightful collection of reliable recipes, folk history, and local colour by Cape Cod's best-known and most-admired chef.

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Book SynopsisEat your way to increased energy, balanced emotions, and an overall state of calm and relaxation. In Ayurvedic medicine there are said to be three main energies that affect our mind:   • sattva, the state of contentment and calm;   • rajas, the state of reactivity and excitability; and   • tamas, the dull, slow, and stagnant state of mind.The good news is that there are direct ways of bringing these states into balance through what we eat. The recipes in this book are simple, seasonal, and delicious, while bringing the traditional foods of Ayurveda into the modern kitchen.Everyday Ayurveda Cooking for a Calm, Clear Mind uncovers the true potential of food to heal not only our bodies, but our minds too.

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Book SynopsisHearty and healthy salad recipes inspired by neighborhoods across the globe.No matter where you live in the world, it is the daily rituals of food that bind and connect us.   Neighborhood is a must-have collection of show-stopping yet simple vegetable-packed recipes, delivered against a backdrop of charming stories of food, family, and friendship. These delicious main-meal salads are filled with exciting flavors from around the world, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia, and many other neighborhoods.   Incorporating vegetables, grains, beans, nuts, herbs, and spices in exciting combinations, the recipes here redefine what a salad can be. From Shredded Collard Greens, Baked Sweet Potato, and Pinto Beans with Paprika-Buttermilk Dressing to Cumin-Spiced Cauliflower with Fried Lentils and Spinach Yogurt and Thai Carrot and Peanut Salad, the sixty hearty salad recipes represent plant-based goodness at its very best, with recipes you’ll want to make time and time again. A collection of dessert recipes leaves the book with a sweet finish.

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Book SynopsisIn a pocket-sized book, a Zen master, expanding on her 2009 book Mindful Eating, makes mindful eating even more accessible by providing simple exercises to be used anywhere and anytime a reconnection with eating as one of life?s great joys is needed. Original.

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Book SynopsisBrighten your meals with the tasty tang of homemade vinegar. Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. You’ll also learn how to use your custom-made vinegars in everything from a basic Italian salad dressing to Asian coleslaw, sweet potato salad, caponata, sauerbraten, caprese sliders, pickles, chutneys, and even chocolate chip cookies.

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Book SynopsisThe authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.

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Book SynopsisWidely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success.

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Book Synopsis2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

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Book SynopsisHere, Kochilas will marry lore to lesson and recipe to interview: we'll meet a 101-year-old weaver - the best on the island - and taste the combinations of herbs that he cooks with and that he believes give him life. We'll learn about the life-giving benefits of delicious salads both raw and cooked, the gorgeous breads and savoury pies that are a part of every meal, the bean dishes that are passed down through generations, and the seafood that is at the root of the Ikarian culinary culture. Filled with mouthwatering recipes and remarkable stories, this book will introduce many people to food as life, as only the Ikarians know it.

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Book SynopsisFrom her upbringing in Chicago, to attending Juilliard in New York, to her travels abroad, Molly Yeh has eaten her way through life with a diary and camera at hand. In 2013 she and her now husband moved from New York City to his family's fifth generation farm on the North Dakota/Minnesota border. What followed were stories of learning intricate family recipes, throwing picnics in the snow, and creating countless whimsical cakes in her farm kitchen. Fans started flocking to her blog, and magazines, food Web sites, and other media outlets started taking note, too. Yeh won blog awards by the handful, and a mega blogger was born. In addition to more than 120 recipes, Molly on the Range is filled with Yeh's signature, beautiful photography and essays about her new Midwestern life written in the quirky, friend to friend voice that her many fans know and love.Trade Review"If you don’t look at the recipes and stories in this book and feel instantly happier, well, I don't believe you. This book is teeming with joy."—Deb Perelman, Smitten Kitchen"Funny and frank, Molly Yeh speaks for a new generation of cookbook authors. She charms us by laying bare both her cupboards and her vulnerabilities, and then wins us over completely with her innate confidence and joy in the kitchen. And with Funfetti Cake." —Amanda Hesser and Merrill Stubbs, co-founders of Food52"In life, things are generally interesting or gratifying. What we have here is a book that can do both. Like her homestead straddling state lines, Molly manages this woman-on-a-wire act not just in writing, but through comforting yet thought-provoking stories, regram-worthy photos, and some of the most delicious food I've ever made."—Justin Warner, winner of Food Network Star, season 8 "Molly on the Range, like its author, is quintessentially American: a jumble of influences and backstories, somehow adding up to a joyfully eclectic whole. Molly’s background as a musician is clear here: the rigors of technique are simultaneously celebrated and undone by practical interpretation: how am I going to make this work on this farm, right now, today?" —Nico Muhly, composer "I've been a die-hard New Yorker for two decades. Molly on the Range makes me want to pack it all in and buy a farm down the road from hers so I can join the Ladies of Grand Forks Brunch Club, leave loaves of bread on each others' doorsteps and share hotdishes. Her world is cozy, kind, and delicious on every level.”—Kat Kinsman, senior food and drinks editor, Extra Crispy"Molly Yeh's new book is a gem: her stories (charming, funny, whimsical) make you want to befriend her, her recipes (clever, unfussy, tempting) beckon you to the kitchen and when you finish reading it through (because this is one of those rare cookbooks you actually read), you wish there was more."—Janna Gur, author of The Book of New Israeli Food and Jewish Soul Food from Minsk to Marrakesh"Molly and I both graduated from Juilliard and ended up shackled to stoves—a great testament to conservatory training. Her impeccable taste runs from Stravinsky to spätzle; I vouch for everything in Molly on the Range except for the deliciousness of marzipan. Marzipan is horrible."—Doug Quint, Big Gay Ice Cream"Molly on the Range strikes the perfect balance between quirk and comfort food: the sorts of spins on classics you’ll want to use to make your friends think you’re fun and cool. I’m sure she comes from a different planet, but everything is cute and funny and tasty there, and you’re definitely invited, you just need a space suit. She's a relatable and endearing food-loving weirdo, and our plates are all the better for it."—Marian Bull, writer, former editor of Saveur and Food52

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Book SynopsisPresents Latin American recipes from ten different countries, including Argentinean empanadas, Colombian dulce de leche, and Costa Rican tamales.

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Book SynopsisIf sticking to your health goals throughout the day seems daunting, this mouthwatering collection of vegan breakfasts and lunches is the solution you need. Every recipe cuts out the extra calories and uses easy-to-find ingredients and simple techniques, making it possible to stay on track no matter how busy you are. And with gluten-free alternatives for every recipe, you can tailor these dishes to your specific dietary requirements. Jillian Glenn puts her nutritional know-how to work once again to bring you a slew of meals that are as filling as they are tasty. Get your weekday mornings started with a Balanced Chickpea Scramble, Salted Maple Pecan & Apple Granola or a Cali Avocado Breakfast Sandwich. When you have more time on the weekends, indulge in Crisp Apple Fritter Waffles with Whipped Cinnamon Butter or Double Chocolate Banana Pancakes. When lunchtime rolls around, reach for hearty options like the Southwest Veggie & Black Bean Skillet, Creamy Broccoli Alfredo Spaghetti Squash or Asian Rainbow Wrap with Peanut Sauce. Whether you’re a veteran of the vegan diet or just starting out on your journey to better health, this book has everything you need to achieve your goal.

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Book SynopsisLearn the art of handmade sushi with this beginner-friendly guide!Sushi is a culinary art form with almost infinite ingredients, colors, textures, sauces, and aesthetics. This sushi cookbook for beginners shows you how to prepare 100 sushi recipes step-by-step, so you can bring home some delicious options from around the worldno experience required.Learn the many variations sushi has takenfrom classics like Tuna Rolls to nontraditional choices like Spicy Fried Mozzarella Rollsand learn about the essential sushi making supplies like a sushi-rolling mat and a rice paddle, as well as advice for selecting high-quality ingredients and preparing them to perfection.Sushi, top to bottomGet a crash course in sushi, sashimi, nigiri, and more, all featuring readily available ingredients.A healthy mixFind something to suit every taste with a variety of classic seafood choices, vegetarian options, and beyond.Pantry staplesDiscover how having small pantry items like roasted sesame seeds and dashi stock powder makes a world of difference.Bring the amazing flavors of sushi to your table with this sushi recipe book for beginners.

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Book SynopsisDiscover how to make more than 200 easy, delicious, and affordable recipes with only four ingredients or less in the third edition of the hugely popular Home Bartender.Making drinks at home has never been easier for the busy mixologist, and you don’t need expensive liquor or exotic and obscure ingredients to make a craft cocktail. This book contains perfect, classic, and budget versions of old favorites—such as the Martini, Old Fashioned, Manhattan, Cosmopolitan, Margarita, and Gin and Tonic—as well as new drinks that will keep you coming back for more.Inside this bartender’s bible you’ll find: Over 200 recipes, including tasty non-alcoholic beverages Must-have bar tools for the successful home bartender Drink recommendations for every occasion Terminology to help you better understand what you are doing Resources to help you find all the tools you need for your at-home bar Spend less time mixing and more time hosting with The Home Bartender: The Third Edition.

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Book SynopsisIn his highly anticipated follow-up to the James Beard Award-winning Buttermilk Graffiti, Edward Lee examines his favorite libation—bourbon—with recipes, essays, history, profiles, distillery tours, and more. * Named a Best New Cookbook of Spring 2024 by Eater, Epicurious, and Food & Wine Knowledgeable, entertaining, and more than a little infatuated with his subject, award-winning food writer and chef Edward Lee gives us his insight into bourbon, telling us everything we should know about the mellow honey-brown treasure that’s put Kentucky on the global map: How bourbon is made. Its history. How to read a label. A look inside the famous distilleries. The influence of oak. Tours of Kentucky’s bourbon regions. How to taste bourbon like a professional. And, in the most delicious surprise, how to cook with bourbon, with 50 recipes from Bourbon-Glazed Chicken Wings and Blackened Salmon with Bourbon-Soy Ma

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

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Book SynopsisFeaturing over 80 meatless mealtime options, Weeknight Vegetarian is a roadmap to quick, easy, and healthy vegetarian dinner ideas for all seasons. With a foundation of fresh produce, whole grains, vegetable-based protein, and healthy fats, author Ivy Manning transforms natural ingredients into tempting and accessible dishes that will have you eating well every night. Organized by season, chapters open with advice about the fresh ingredients and cooking methods best suited to the time of year. Clever tips throughout offer enticing ways to round out meatless meals, customize recipes to personal tastes, plan menus, and turn leftovers into new suppers later in the week.

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Book SynopsisCelebrate the characters, customs, and drinking way of life at Downton Abbey with this official cocktail book!Enjoy the Crawley family's favorite beverages and immerse yourself in the historic culture of the beloved television series with over 75 enticing recipes in The Official Downton Abbey Cocktail Book! Featuring easy-to-follow recipes from the 1920s prohibition period in Britain, this well-curated selection reflects drinks concocted and typically served at the time both upstairs and down, as well as in society. This unique cocktail book is organized by the rooms in the Abbey in which the drinks were served, spans a variety of occasions, and showcases gorgeous photos from the set of Downton Abbey.

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Book SynopsisPickling is more than a form of food preservation. It is also a way of turning mild-flavored vegetables and fruits into crunchy, tangy side dishes and intensely flavored condiments. In Pickling Everything, food preservation expert Leda Meredith covers the ins and outs of home pickling, explaining the differences between lacto-fermented probiotic pickles and vinegar-based pickling and how to pickle and can safely. In addition to favorites like cucumbers, green beans, and beets, she includes recipes for nuts, legumes, eggs, and meats, encouraging readers to try something new. The 80+ recipes include: Half Sours (deli dills) Tabasco-Style Hot Sauce 48-Hour Mixed Garden Pickles Spiced Pickled Plums Make the most of garden and farmers’ market abundance, create fabulous gifts, and expand your pantry with the unique flavors of pickled foods.

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Book SynopsisWhether it’s maximising flavour, saving money on home remedies or spicing up your beauty routine, Suzy Scherr finds the solution in a quick trip to the kitchen. Cocoa powder and cayenne pepper are classic flavour resources and they pack a host of holistic health benefits. Cocoa is full of minerals like zinc and iron, skin-refreshing flavonoids and antidepressant properties. Meanwhile, cayenne pepper contains capsaicin, which has been associated with boosting metabolism, lowering blood pressure and even relieving pain. In The Cayenne & Cocoa Companion, Scherr treats you to tasty recipes and DIY home fixes: Chicken Mole, Tabasco-Style Hot Sauce, Acne-Fighting Face Masks, Back Soothing Balm, Cocoa Candles, Organic Garden Spray and more. No matter the craving or problem, Scherr delivers homespun advice and simple sources of help found right in your pantry.

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Book SynopsisSucculent shrimp, juicy steak, vegetables bursting with fresh flavour—the secret to cooking exceptional food is keeping it luscious and tender. In this technique-focused guide to delectable dishes, Kathy Hunt delivers recipes for global appetisers, mains, sides, desserts and sweet baked goods. Written for novice and accomplished cooks alike, this masterclass in texture inspires an appreciation for the skills needed to craft exquisite mouthfeel, an often overlooked facet of cooking. From stir-frying noodles and sautéing fish to grilling delicate vegetables and roasting hearty meats, Luscious, Tender, Juicy covers a wealth of preparation techniques. Hunt explains how to keep food tender and flavourful, an essential aspect of delectable food. The final two chapters, “Luxurious Cakes, Pies and Puddings” and “Velvety Cookies, Pastries and Breads,” focus on sweets that wouldn’t be enjoyable (or even edible) if they weren’t fluffy, molten or gooey.

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Book Synopsis“Easy peasy” is the promise of the appealing and slightly manic Jessie Sheehan in her wildly popular TikTok videos. Home bakers everywhere believe her, millions of them watch her videos and relish cooking—or at least dreaming about—her simple but creative snacks for any time of the day or night. These lickety-split recipes, from Chocolate Chunk Ice Cream Bread to Marshmallow Fudge, are a game-changing addition to foodie culture. Sheehan’s fuss-free approach, dynamic energy and kitchen-savvy advice are all on display in this must-have new cookbook. Here, Sheehan explodes the snackable scene with 100 recipes that minimise time but maximise fun. Pear Ginger Scones, Rainbow Sprinkle Mug Cakes, Peppermint Stick No-Churn Ice Cream and more treats come to life in this crave-worthy cookbook. With vibrant photography and enviable flavours, this of-the-moment book will be loved by anyone with an impatient sweet tooth.

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Book SynopsisFrom Paris farmers' markets to the Brittany coast, Carrie Solomon's cooking is infused with flavour and creativity

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Book SynopsisReady to try a diet that s greener, healthier, and better for the planet? Stuff Every Vegetarian Should Know is the perfect easy and approachable guide to the world of eating, cooking, and living meat-free. Featuring chapters on everything from choosing the right meat substitutes and building a complete protein to eating out while veggie and troubleshooting the help, I m still hungry! stage, this pocket-sized guide s tips and tutorials will take you from wannabe veggie-lover to vegetarian extraordinaire. Plus, sample shopping lists, health benefits of going meatless, and recipe ideas to keep you on the right track for a long and healthy! vegetarian life.Trade Review“A useful starting point for anyone seeking to reduce their meat consumption.”—The Washington Post“Going vegetarian may seem intimidating, but McGuire presents solutions to problems that may seem insurmountable at the start.”—Taste for Life Magazine“An invaluable resource for beginners, the veg-curious, and long-time vegetarians alike.”—Culination Magazine

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Book SynopsisThe end of summer in the Hamptons means crisp autumn air, cozy knit sweaters—and an unsolvable mystery?Antonia Bingham, chef and proprietor of the Windmill Inn, is looking forward to baking goodies for her customers and relaxing after a busy summer. But when a Labor Day visit by two slick Wall Streeters ends with their gruesome deaths in a summer rental house, Antonia gets pulled into the murder investigation!Soon she's wading through social media, the local nightclub scene, and other unfamiliar haunts of the young and glamorous, all while managing her inn and restaurant. And the timing couldn't be worse: Nick Darrow, Antonia's movie star crush, is back in town and ready for a commitment... while the arrival of Antonia's sinister ex-husband threatens to bring everything crashing down.In this installment of Carrie Doyle's cozy and delicious Hamptons Murder Mystery series, the high season may be over, but Antonia has never been busier: juggling work, recipes, love, and crime—and fighting for her own life!

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Book SynopsisThe best baking starts with joy!Beloved celebrity cookbook author Danielle Kartes of the hit food blog Rustic Joyful Food tackles the baking world with Butter, Flour, Sugar, Joy, the ultimate baking book for everyone. A lot of people will tell you that baking is science-it requires precision and expertise and fancy kitchen gadgets. But in this book you will find easy-to-follow one-bowl wonders that set the stage for joy! At the heart of baking is the sweet sense of connection, of sharing a treat with someone you love. And that's something anyone can master.Every chapter of Butter, Flour, Sugar, Joy features simple, delicious dessert recipes-including Danielle's perfect dump-and-stir cake method, which allows you to create showstopper confections without all the fuss. Welcome to the world of Butter, Flour, Sugar, Joy-where messes are encouraged and the comfort of casual home baking is the main course.

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Book SynopsisAoife McElwain is a messy cook, but she's managed to go from chaos to craic in the kitchen, and that's what her book, Messy, will help you do too, with simple recipes for chaotic cooks interspersed with musings on how to harness the joy of cooking.

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Book SynopsisButter Boy is the complete collection of all 152 articles and over 450 recipes from Paul Flynn's tenure as food writer for the Irish Times from November 2019 to October 2022. Paul's columns also chronicled what turned out to be the three most unusual and challenging years of our lives, when cooking and mealtimes took on new meaning. Having a cookery school has taught Paul that most people want tasty food that doesn't take hours to make, so that's exactly what these recipes are, using simple techniques that even the most novice cook can master. As Paul says, 'The most important thing is not to be afraid. Turn down the heat and keep calm.' Paul's food is simple, seasonal and family-oriented. It's designed to give comfort at any time of year because after a hard day, cooking dinner can be soothing and eating it can be comforting. Afterwards the world feels just that little bit better. Warm, witty and laugh-out-loud funny, reading and cooking from Butter Boy is like spending time in the kitchen with an old friend.Trade Review'This book is a celebration. I want to eat everything within its sunny pages.' - Marina O'Loughlin

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Book SynopsisIn Irish Kitchen Cocktails, industry pro Oisin Davis shows you how easy it is to make cocktails with Irish spirits using everyday kitchen equipment. Ireland is home to some of the best distilleries on the planet, and it's no longer just whiskey. We're also creating incredible Irish gins, poitins, vodkas, rums, liqueurs, meads, vermouths and fruit distillates. Understanding the basics of cocktails will allow you to explore these Irish spirits in delicious - and easy - ways. Do you have a spoon and a large bowl? You can stir up the perfect punch for any kind of party, like Mrs Doyle's Iced Tea. Remember that NutriBullet you bought because you wanted to go on a smoothie diet? Dust it off and you can rock out a whole heap of frozen cocktails, like a Frozen Jameson, Ginger Ale & Lime. Got a decent-sized jug and a hand blender? You can lash together amazing cocktails in minutes, including a Wicklow Wanderer. Found yourself in a cocktail emergency? Be prepared with drinks such as The Ginger Divil. Slainte!Trade Review"Oisín Davis makes drinking fun, and Irish Kitchen Cocktails makes cocktail making fun, and shows how the great spirits we distill in Ireland can make world-class drinks. Vive Cum Gaudio – Latin for Live with Joy – is Oisín’s signature. Irish Kitchen Cocktails will help you to live with joy." – John and Sally McKenna, McKennas GuidesTable of ContentsIntroduction; Irish kitchen cocktail essentials. 1. FROZEN BLENDER COCKTAILS: Frozen gin & tonic; Frozen Club Orange gin fizz; Frozen Jameson, ginger ale & lime; Frozen poitin pina colada; Frozen Irish mule; Chocolate riot; Frozen Irish coffee 2. FRIDGE DOOR COCKTAILS Old fashioned; Stout old fashioned; All-Irish old fashioned; Black Barrel boulevardier; The emerald; Wicklow wanderer; Blackwater martini; Gunpowder negroni; White negroni; Bertha's rickey; Bee's knees 3. WHOPPER PARTY PUNCH BOWLS: All-Irish punch bowl; Synger Minger surprise; Mrs Doyle's iced tea; Summer soiree; Halloween hooley punch; Killahora medley; Hibiscus & Irish rum punch 4. EMERGENCY GATECRASHER COCKTAILS: Stonewell cider spritz; Caskmates grapefruit shandy; Holy Irish trinity; The ginger divil; Irish honey julep; Elderflower Collins; Lady Roisin 5. WINTER HAND WARMERS: Hot buttered Irish rum; Irish coffee; Mulled apple & whiskey; Hot pear & chestnut; Ginger hot toddy; Gin hot toddy; Mulled Kinsale mead 6. HOMEMADE INFUSIONS: Wild elderflower gin; Spiced gin; Spiced vodka; Plum vodka; Wham Bar vodka jelly shots; Rhubarb & honey whiskey; Crab apple & ginger whiskey; Sloe whiskey; Blackberry & honey poitin; Poitin limoncello 7. IRISH CREAM DESSERT COCKTAILS: Irish cream Alexander; Pimped-out Baileys hot chocolate; Irish cream espresso; Five Farms frozen mochaccino; Coconut Irish cream 8. HANGOVER HELPERS: Sally's birthday Bloody Mary; Bloody Molly; Jameson pickleback; Berrisimo & OJ; Irish espresso martini; Belfast coffee

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Book Synopsis2022 IACP AWARD NOMINEELonglisted for the André Simon Food and Drink Book Awards 2020Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2021)The Chicken Soup Manifesto is a celebration of one of the most widely interpreted, humble and beloved dishes the world over: chicken soup. With more than 100 recipes dedicated to this one special meal, James Beard-nominee Jenn Louis shows readers how chicken soup is not only a source of heart-warming sustenance but a cure-all and the ultimate expression of love. With chapters broken down by region and country, The Chicken Soup Manifesto includes everything from Algerian Chorba Bayda, Colombian and Panamanian Sancocho and Thai Kao Tom Gai to Spanish Sopa de Picadillo. Along with the recipes, Jenn Louis also covers essential chicken know-how, from selecting and storing, to stock 101 and brining. The book is fully photographed with a design that establishes it as a collectible object as much as a hard-working guide to the world’s favourite soup. Trade ReviewOffering a generic, but mildly enigmatic, "recipes from around the world", the CSM is 100+ takes on what people in various countries produce when asked to cook a chicken. * Strong Words *

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Book SynopsisOur kitchens are ground zero when it comes to food waste, excess packaging and confusing ethical choices. What you buy, cook and eat has a much bigger impact than the bag you carry it in. Inspiring, practical and above all simple, The Less Waste No Fuss Kitchen is designed for busy people who want to make simple changes without rethinking their whole lives. Lindsay Miles, of Treading My Own Path and Less Stuff, will help you to: Switch up your daily staples to reduce your carbon footprint Avoid single-use packaging, even at the supermarket Make the most of your pantry, fridge and freezer to avoid food waste Confidently adapt recipes to use what you have There really might be such thing as a (waste) free lunch. Trade Review'A wealth of positive, practical, fantastically fuss-free info and inspiring ideas.' – Melissa Hemsley, chef and bestselling cookbook author

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Book SynopsisFor over thirty years James Halliday has been Australia''s most respected wine critic, and his Halliday Wine Companion is recognized as the industry benchmark for Australian wine. A best-selling annual, the Halliday Wine Companion is the go-to guide for wine ratings, regions, best varietals, winery reviews and a curated selection of the best wines in Australia. The 2022 edition has been completely revised to bring readers up-to-the-minute information.In his inimitable style, Halliday shares his extensive knowledge of wine through detailed tasting notes with points, price, value symbol and advice on best-by drinking, as well as each wine''s closure and alcohol content. He provides information about wineries and winemakers, including vineyard sizes, opening times and contact details. The perfect self-purchase or gift for the wine lover in your life.

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Book SynopsisThe Dinner Party is the ultimate guide to sophisticated home entertaining from fine dining chef Martin Benn, featuring nine expert menus for memorable feasts from relaxed gatherings to glamorous celebrations. Martin Benn (Sepia, Society) is one of Australia’s most accomplished chefs, but his passion is hosting impressive meals at home with his wife and creative collaborator Vicki Wild. In this beautifully photographed and designed cookbook, Benn applies a lifetime of culinary knowledge and technique to the Saturday night soiree, offering over 70 recipes for showstopping starters, memorable main courses, stunning sides and dazzling desserts. Discover how elements can be prepared in advance – from sauces to stocks, cocktails, wine matches and music playlists – to make hosting a breeze, with detailed menus such as Family Knows Best, The Italians Are Coming and Fancy Schmancy. Dress up, casual: anything goes! The Dinner Party: A Chef's Guide To Home Entertaining will help you create a night to remember. Trade Review'The Dinner Party, by ex-Sepia chef Martin Benn and his wife Vicki Wild, is the most fun food book we’ve seen in a while' - The Daily Telegraph'The Dinner Party, by ex-Sepia chef Martin Benn and his wife Vicki Wild, is the most fun food book we’ve seen in a while' * The Daily Telegraph *

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Book SynopsisCelebrate one of life's simplest pleasures in Pasta et Al: The Many Shapes of a Family Tradition, a joyous cookbook featuring 60 classic recipes for handmade pasta. Alec Morris was taught how to cook fresh pasta by his nonna as a child, and now carries on the tradition every Sunday with his young sons, Aldo and Elio. The weekly family ritual became a successful blog, which grew into an international community drawn together by an irresistible blend of recipes served with a pinch of humour, plenty of heart, and some delightfully meddling little hands. Join Al, Al and El and discover how to make over 30 different pasta doughs and 42 different pasta shapes – long, short, big and flat, small and squishy, and filled – with step-by-step tutorials and a range of delicious recipes from green lasagne to spiralled cappellacci, showstopping agnolotti and the perfect carbonara. This vividly photographed, brilliantly written guide is a snapshot of love and loss, old traditions and new beginnings, and treasured Italian cooking. Pasta et Al will inspire new and seasoned pasta-makers alike to create memorable traditions of their own.

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Book SynopsisA magical culinary getaway: New York Christmas: Recipes and Stories takes you on a getaway to the magical New York of the pre-Christmas period when coloured lights decorate the buildings, Jingle Bells rings out everywhere and culinary delicacies tempt you to indulge. Who doesn't dream of strolling down a snowy 5th Avenue, ice-skating around the imposing Christmas tree outside the Rockerfeller Center and to cap it off, enjoying a delicious slice of pumpkin pie in an inviting cafe?Live the dream of a White Christmas in New York: Authors Lisa Nieschlag, Lars Wentrup and photographer Julia Cawley have created a cookbook of recipes and Christmas stories from the Big Apple that takes readers on a winter trip to New York.Christmas recipes and stories: Included among the fifty mouth watering recipes in New York Christmas are Blueberry Brownies, Maple Glazed Ham and an unforgettable cheesecake. Also included in the book are three beautiful Christmas-themed stories, so you can read yourself into the spirit of Christmas. Each of the three stories has, in its own way, become part of popular Christmas folklore in the United States:Paul Auster's Auggie Wren's Christmas StoryThe Gift of the Magi by O. HenryAnd, Virginia O'Hanlon's Is There a Santa Claus?If you are a fan of Nigella Lawson's Nigella Christmas, Donna Hay's Simple Essentials Christmas, or Jamie Oliver's Christmas Cookbook; you will want to own New York Christmas: Recipes and Stories.

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Book SynopsisDuncan Welgemoed's food is exciting some of the most exacting palates. He cooks African-inspired vegetables, grilled and smoked meats, flatbreads, pickles, ferments, vegan-inspired desserts and serves cocktails and natural wine. The food and the experience he recreates links directly back to his South African birthplace, Johannesburg.The food is all about using sustainably sourced, low -impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that 'open another box in your palate and in your mind'. The range of recipes covers vegetarian and vegan; full-on South African meat dishes cooked on fire, in embers and ashes, in ovens and cast iron pots; ferments, dips, pickles and sauces that are good for the gut and good on the palate; South African inspired vegan desserts.Expect to find recipes for peri peri chicken; roast rib of beef with pap (polenta); wood-roasted sardines with poached plums; charcoal prawns with preserved pumpkin; kingfish muamba (crudo) with pickled kohlrabi; prawns grilled with kombu butter; firepit sausages; squid with seaweed tapenade; bush meats (charcuterie) with smoked oysters; boom chakalakka (radicchio-based kimchi pickles); caramelised corn kernels with white chocolate and hazelnuts - and a soundtrack to accompany the food.

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

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Book SynopsisSlow-cooked food is always easy and tasty but it can also be wholesome. Now, everyone''s favourite set-and-forget device gets a healthy makeover with over dozens of recipes you''ll want to cook again and again.Packed with veg, using smart carbs and with lots of flexibility for when you need to cater for those with dietary restrictions, The Healthy Slow Cooker is a collection of favourite family-friendly food made healthy. It''s not completely vegetarian, but is light on the meat, because we all need ways to get more veg on our plate. With chapters covering Sunday Suppers, Weekday Dinners, Set and Forget, Soups, Curry Night and Saturday Night Specials, your slow cooker becomes the gateway to deliciously healthy dinners that don''t sacrifice flavour.

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Book SynopsisEla! Ela! is a collection of recipes and stories from cook and food writer Ella Mittas. Inspired by her time working in a village in the mountains of Crete and the hot, loud streets of Istanbul, as well as her Greek heritage, they represent a journey of food, culture and belonging. These simple, comforting recipes are a mix of things Ella saw, ate and was taught on her travels, though years of cooking them have made them something more her own. Above all, they represent community: the reason Ella ever wanted to cook at all.

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Book SynopsisAll hail the greatest meal on the planet!Hamburger Gourmet is here to ensure you never eat a bland burger again. It''s time to take your burger cooking to towering new heights, inspired bythe team behind Blend hamburger, the cult restaurant creating hamburger greatness.Begin with the building blocks of an excellently simple beef burger, with the best bun and fries you''ve ever had. Then up your game with burgers made of everything from chicken to quinoa. With separate instructions on choice of buns, sauces and accompaniments, these 58 recipes will give even the biggest burger-lover new ideas for surprising twists on old favourites. All delivered in a cute gift format with die-cut front cover, Hamburger Gourmet is the must-have gift for any burger lover.

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Book SynopsisBring back the joy of eating with these flavour-packed recipes for those who suffer from food allergies or intolerances - and even those who don't!

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