Food & Drink Books

Book SynopsisPumpkin spice is more than a flavour, it's a feeling. Like hygge, it is nostalgically evocative of family, comfort food, home and hearth.Relax into the harvest season with this celebratory book full of sugar and pumpkin spice and all things nice. With the smell and taste of autumn itself, it is no wonder that pumpkin spice has become the must-have treat when the leaves start to fall. The spice blend may have had a traditional culinary origin as an ingredient in pumpkin pie and then popularized in latte, but it's more than a flavour, it's a feeling. Like an old familiar friend, it is evocatively nostalgic, warm and inviting, and here you will find ways to celebrate pumpkin spice in life, from fun facts and food and drink recipes to home fragrance and lifestyle hacks.Table of ContentsIntroduction • Pumpkin Spice & Everything Nice: The history, anecdotes and ingredients surrounding this favourite spice blend • Spice Blend Recipes: Basic blends to use in recipes, from the classic spice mix and variations, infused syrups, pumpkin spice sugar and pumpkin puree • Delicious Drinks: Autumn favourites like hot chocolate, latte, chai tea, shakes and spiced apple cider are all given the pumpkin spice treatment - and even cocktail recipes are included! • Bakeshop Treats: Easy recipes for pancakes, muesli, cake bites, pumpkinbread men, crepes, waffles and oatmeal, plus ways to add spice to flavour your favourite treats • Harvest Days: Activities and fun ideas, for inside the home and out in the open (or in the pumpkin patch), to get the most out of pumpkin spice season • Pumpkin Spice Life: Pumpkin spice essential oil blends, melts, bath blends, body lotions and lifestyle hacks to bring more of that pumpkin spice feeling into your life.

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Book Synopsis'The Arabesque Table is full to the brim with dishes which are rooted in tradition and at the same time creatively (and deliciously!) transcend it. It is wonderful!' - Yotam Ottolenghi 'Refreshing is … the best word to describe Ms. Kassis's book … The Arabesque Table zooms out, examining both the history and the evolution of Arab dishes, suggesting another, richer approach to understanding food.' - Wall Street Journal Much-loved author and James Beard nominee Reem Kassis presents an acclaimed and unique collection of original contemporary recipes tracing the rich history of Arab cuisine. The Arabesque Table takes inspiration from the traditional food of the Arab world, weaving Reem Kassis's historic research and cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine. In her personal, engaging voice, Reem bridges past and present to open up the world of Arabic cooking today, showcasing a mosaic of 130 delicious, accessible home recipes. Organized by primary ingredient, the recipes and vivid photographs bring the dishes to life while her narrative offers not only a sense of taste, but a sense of time and place as well. More than just a compilation of modern Arabic recipes, The Arabesque Table celebrates the evolution of Arab cuisine and the stories of cross-cultural connection it recounts, paying tribute to the history and journey that have led to this point. With the past on full display in this intensively researched and exciting book, you will find dishes from the Golden Age of Islam: such as Narjissiya (a fava bean and egg hash) and Makmoora (a layered chicken, onion and pine nut pot pie), as well as contemporary and globally inspired interpretations: such as Tahini Cheesecake and Caramelized Butternut Squash Fatteh with Za'atar, revealing a cuisine that is vibrant, nourishing, and exciting, but above all, reminding us of how powerful food is in defining the relationship between people, place and identity.Trade ReviewAs featured in the Guardian, The Observer Food Monthly, The Wall Street Journal and The Atlantic New York Times Best Cookbooks of 2021, from NYT Cooking Family 'The Arabesque Table is full to the brim with dishes which are rooted in tradition and at the same time creatively (and deliciously!) transcend it. It is wonderful!' - Yotam Ottolenghi 'A dazzling set of recipes.' - Nigel Slater 'Expands the focus to the cross-cultural culinary history of the Arab world.' - NPR Fresh Air 'Reem Kassis's cookbooks tells of her Palestinian family, while giving a modern twist to such dishes as fatteh, lentil soup and pistachio cake.' - Observer Food Monthly 'Reem Kassis's latest book weaves together history, memoir and recipes to bring the diverse food cultures of the contemporary Arab world to life.' - National Geographic Traveller FOOD '130 historically-traced, contemporary recipes from the Arab culture, beautifully bolstered with personal anecdotes and a fusing of the past and present.' - Forbes 'This book is as historically informative as it is useful for recipe inspiration... If hospitality is about creating memories and stories, there are enough tales in here to keep readers entertained and educated.' - The Caterer

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Book SynopsisNew York Times and Food52 Best Cookbooks of 2021 'An engagingly personal mixture ... [with] a classical elegance and a bright modern sensibility.' - Nigella Lawson The latest culinary treat from Salma Hage, one of the Middle East's most-loved home cooks - an authentic, indulgent collection of dessert recipes for all tastes and occasions Whether you start your day with something sweet, finish it with something sweet, or make sure sweets are within reach all day long, you'll find serious inspiration in the pages of Salma Hage's latest cookbook for home cooks. The Middle East's wide range of cultures, ingredients, and influences informs the array of dishes she includes - spiced cookies, cream-filled pancakes, aromatic pastries, and delicious cakes - with recipes that are easy to follow and celebrate simple-to-source spices and taste combinations. With natural sweeteners such as dates and honey often used in place of refined sugar, and alternate protein sources including nuts and yogurt, and including recipes that are naturally gluten-free, vegan, nut-free and dairy-free, this is the ideal book for both everyday family or festive meals.Trade Review'Beautifully photographed . . . the recipes are easy to follow and work beautifully.' - Margaux Laskey, The New York Times 'A Best Cookbook of 2021' - Food52 'Equal parts recipes, travelogue, and personal history.' - Food Network 'A rich and varied array of ingredients and cultural influences.' - Fine Dining Lovers 'A fine celebration of delights.' - Luxe Magazine 'Bake your way through the Middle East at home with a helping hand from award-winning author Salma Hage.' - Time Out 'Authentic and accessible collection.' - Publishers Weekly 'In my years of searching high and low for the best Middle Eastern recipes and cookbooks, I have yet to find one that makes me feel the way Middle Eastern Sweets does.' - Edouard Massih, chef, owner of Edy's Grocer on Food52 'This stunning, elegantly bound cookbook ... will satisfy even the most discerning sweet tooth.' - Shelf Awareness 'The ideal book for both everyday family or festive meals.' - City Book Review 'Elegant…enticing.' - Cooks Without Borders'The grande dame of Lebanese cooking...packed with recipes for desserts, pastries, treats and drinks.' - Stylist

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Book SynopsisAs featured in The Washington Post, Prevention, and MindBodyGreen From a world-renowned and beloved doctor, an accessible guide with 100 delicious tried-and-tested recipes for healthy living - to eat well, live well, and stay well For the first time, Gary Deng MD, PhD presents to a general readership his unique, highly respected wellness approach, which is supported by scientific evidence and beloved by his patients. Taking into account his learnings after years in clinical medicine at the world's premier cancer center, combined with his passion for nourishing home cooking, Deng's authoritative guide to balanced and mindful eating and living includes both 100 recipes and expert advice beyond the plate. It incorporates traditional and holistic medical philosophies as the path towards optimal health and is the ideal book for anyone who wants to eat healthier, enjoy fresh ingredients, be guided to a more holistic lifestyle, maintain health, or look for the ideal nutritional path to wellness.Trade Review'Dr. Deng has melded his up-to-date knowledge of nutrition with his passion for cooking. The result is a wealth of amazing recipes that will make anyone hungry.' - Dr. Walter Willett, Harvard T. H. Chan School of Public Health, Harvard University 'In The Wellness Principles, we experience a rare opportunity to go inside the home kitchen of world-renowned cancer expert Gary Deng. Don't miss his invaluable, personal guidance on exactly what to eat (and what to avoid) in order to live well — and stay well.' - Dr. Mark Hyman, Pritzker Foundation Chair in Functional Medicine, Cleveland Clinic Lerner College of Medicine & Founder and Director, The UltraWellness Center 'Upbeat, flavor-forward approach to health.' - Atlanta Journal-Constitution 'Forget the weird fad diets and pick up this book.' - RoundGlass Living

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Book Synopsis'Delicious... Wonderful' Guardian'Fascinating... Full of incident and food for thought' Mail on Sunday'Delightful... Vogler offers up a feast of tales about popular British foods' Financial TimesA SUNDAY TIMES BOOK OF THE YEARA WATERSTONES BEST FOOD & DRINK BOOK OF 2023The fascinating history of the people, the ideas and the dishes that have fed - and starved - the nation, by the author of the Sunday Times bestselling Scoff.In times of plenty, we stuff ourselves. When the food runs out, we're stuffed too. How have people in the British Isles shared the riches from our fields, dairies, kitchens and seas, as well as those from around the world? And when the cupboard is bare, who steps up to the plate to feed the nation's hungry children, soldiers at war or families in crisis?Stuffed tells the stories of the food and drink at the centre of social upheavals from prehistory to the present: the medieval inns boosted by the plague; the Enclosures that finished off the celebratory roast goose; the Victorian chemist searching for unadulterated mustard; the post-war supermarkets luring customers with strawberries. Drawing on cookbooks, literature and social records, Pen Vogler reveals how these turning points have led to today's extremes of plenty and want: roast beef and food banks; allotment-fresh vegetables and ultra-processed fillers.It is a tale of feast and famine, and of the traditions, the ideas and the laws which have fed - or starved - the nation, but also of the yeasty magic of bread and ale, the thrill of sugary treats, the pies and puddings that punctuate the year, and why the British would give anything - even North America - for a nice cup of tea.Trade ReviewA fact-stuffed romp through our edible history... Impressively wide-ranging... [Vogler] relishes the moments where the past crashes up against the present. * The Times *A banquet of fascinating titbits, deep research and intellectual nourishment... Stuffed is dusted, metaphorically speaking, all over with icing sugar: a delicious and tempting thing. -- Rachel Cooke * Observer *Fascinating... A scholarly and imaginative book full of incident and food for thought * Mail on Sunday *Delightful... Vogler offers up a feast of tales about popular British foods, ranging from potatoes to kippers and ale. -- Gillian Tett * Financial Times *Delicious... [Vogler] is excellent, as in her 2020 book Scoff, at foraging among the sources to bring us wonderful stories of older food cultures. * Guardian *In this provocative history of British food, Pen Vogler goes back 400 years to lay the blame for our absurd modern eating habits. * Sunday Times *Engaging... Vogler shows how ongoing - and vital - the battle is to eat well... Deeply researched and great fun. It might make you think twice about what you eat, too. * Evening Standard *There is so much to enjoy in Stuffed... Vogler is a hands-on historian for whom the past is right there in the kitchen, the supermarket and the everyday ingredient. In Stuffed, her delight in the taste and craft of food-making, its stories and its skills is irresistibly palpable. * Literary Review *Vogler's book is divided into the histories of different foods - each telling of supply and demand falling into the right or wrong hands. The stories span pre-Enclosure times to the recent pandemic. They are deeply unsettling and anger-provoking, and it's a book that those who have influence over what we eat should read. -- Rose Prince * Spectator *Persuasive... This clever and informative account confirms that we are indeed what we eat, and that our history is a product of it too. * New Statesman *Eating and feeding are the central projects of all human societies and Stuffed reveals that they are the very best lenses through which to understand our shared history. This is an extraordinary book about food, health and power; meticulously scholarly and extremely funny; as important as it is entertaining. Crucially it slices through the contemporary and historical politics of state versus individual responsibility: eating well is our responsibility, but it is the responsibility of the state to ensure we have that ability. And the book furnishes some ability itself with a series of recipes so that you can dine like a 17th central nobleman or a medieval peasant and feel a little more connected to the story of why we eat what we eat. Shot through with wit and humanity Stuffed is an all-consuming read. -- Chris van Tulleken, author of Ultra-Processed PeopleThoughtful, thought-provoking and full of fascinating detail (and intriguing recipes), this is a timely reminder we should never take our food for granted. -- Felicity CloakePen Vogler's Stuffed may tackle the question of hunger, but it is a generous and irresistible feast of a book. Spanning more than one thousand years of history, and focussing on 26 staple foods, Stuffed details the complex forces that determine diet, making clearer than ever that what we feed ourselves, our families and our communities is socially and politically shaped, and it always has been. -- Polly RussellAn ambitious book, leaping merrily from the Neolithic to the modern day... A wry sense of humour keeps it light, widening the appeal beyond food-history devotees, and modernised recipes are cleverly used to illustrate Vogler's points... A fun read and an illuminating look at food inequality - and responsibility - in the past. -- Annie Gray * BBC History Magazine *This culinary history of Britain looks at the foods that sustained, nourished or delighted its inhabitants in times of plenty and hardship... Pen Vogler is warm, wise company throughout * History Revealed, 'Book of the Month' *Serves up a veritable smorgasbord of delicious tidbits as it charts the history of our island through the contents of its dinner plates * Buzz Magazine *This mouthwatering, kaleidoscopic history is infused with a light, informative tone and is convincingly argued... Meticulously researched, spiced with penetrating analysis and rich in colourful detail, Stuffed is a sparkling banquet. * Business Post *Informative, enraging and entertaining in equal measure * Choice Magazine *Packed with facts - fascinating, illuminating, sometimes funny and at times shocking - about the history of food and society... You'll be engrossed from the first page. * Delicious Magazine *Table of ContentsPart One: Before the Enclosures 1: Introduction 2: Beans Recipe:: Fried Beans 3: Worts 4: Bacon 5: Bread and Ale 6: Carp Part Two: The Enclosures and After 1: Introduction 2: Turnips Recipe: Beef Stew with Turnips 3: Goose 4: Herring 5: Potatoes and Jam 6: Cheese Part Three: Organization 1: Introduction 2: Salt Beef 3: Oatmeal Recipe: Havercakes 4: Christmas Pudding 5: Strawberries Part Four: Children and Families 1: Introduction 2: Sugar 3: Gruel 4: Yorkshire Pudding 5: Scotch Barley Broth and Rhubarb Tart Recipe: Barley Broth or Scotch Broth Part Five: Sharing 1: Introduction 2: Beef and Beer (No Fish) 3: Wine and Ale 4: Pumpkin Pie Recipe: Pumpkin Pie 5: Meat Pie and Woolton Pie Part Six: Crises 1: Introduction 2: Tea 3: Bread and Butter 4: Potatoes and Cornmeal Recipe: Cornbread 5: Mustard and Pickles

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Book SynopsisWholesome, yummy.... joyously healthy. - Sunday TimesThe Leon motto is ''naturally fast food'', and this bite-sized collection is full of ideas for quick-to-table suppers. From Natasha''s Chicken Fajitas and Tom''s Red Pesto Surprise to the Perfect Pepper Steak, each tasty, healthy and fast recipe will take you less than 30 minutes to prepare. Quick desserts such as Henry''s Salted Caramel Bananas are also included.

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Book SynopsisEverything you need to know to create delicious cold brew coffees at home - from techniques and tips for making your own, to tasty cocktails and recipes.

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Book SynopsisOver half a million people have learnt to meal plan, budget and cook for just £20 a week through Lorna Cooper's popular cookery blog and debut cookbook. And now she's back and ready to feed the nation on a budget, and in only 20 minutes! Feed Your Family for £20 a Week...In a Hurry! is the cookbook that every time- and cash-stretched parent needs in their kitchen. A busy mum of three, Lorna understands how difficult it is to keep the whole family fed on a budget, and to find the time to cook wholesome meals in amongst the pressures of everyday life. With Lorna's savvy shopping tips and clever shortcuts, you'll be amazed what you can make in under 20 minutes AND for under £20 a week. From Tuscan Chicken Pasta to Philly Cheese Steak and Peanut Butter Cookies, never has saving time AND money been so easy!

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Book SynopsisSHOP SMART and COOK CLEVER to save time and money in the kitchen. Lorna Cooper of popular cookery blog Feed Your Family for £20 A Week is back with her most useful cookbook yet.As a busy mum of three, Lorna Cooper knows only too well the challenge of feeding a busy family on a budget. With this new book she'll teach you how to transform one key ingredient into four meals - saving you time, money and headspace, and also reducing waste with every dish.For every recipe cooked from scratch, Lorna will show you how to make three more fuss-free dishes to feed four people. From a delicious Roast Chicken dinner that also gives you Lemon Chicken and Pasta Soup, Taco Bell Chicken Quesadillas, and Chicken Bolognaise, to an all-in-one Pot Roast Pork that transforms into Mexican Pork Soup, Pulled Pork Nachos and Pork Jambalaya for the days that follow, never has delicious, affordable family food been easier.With chapters on chicken, lamb, pork, fish and vegetables, plus lots of savvy tips on batch cooking, loving your leftovers and getting the most out of all your ingredients, this book is packed full of ideas for simple, tasty food the whole family will love.

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Book SynopsisTapping into the hottest trend in the cookery-as-craft market right now, this book is crammed with information on the art and craft of using fondant in cake decorating. Fondant is the most popular method in decorating trends because of its smooth surface, vivid colours, and chic finish. You can roll it, cut it out, mold it, and colour it. And author Carol Deacon shows you how. Decorated cupcakes are a favourite with adults and children, and this book is for you if you want to make vampire cakes for Halloween, or a cupcake tower adorned with cookie-cutter daisies, or give as gifts or favours adorable gum-paste animals or delicate ribbon-embellished porcelain-like flowers. Crammed with over 200 professional fixes, insider tips, and money-saving secrets, content is arranged by topic to enable any crafter to achieve a professional look to their cupcakes, cake pops, or celebration cakes.Trade ReviewSept 13 We are all thinking of icing the Xmas cake and hence a plethora of cake decorating books hit the market. This is an all round book. The front cover gives you a fair idea of what is inside. Cakes of all descriptions, decorated in different ways. You’ll find an amazing 300 tips, techniques and trade secrets within the pages of this book. It is not a massive tome, merely a 160 page paperback. The book starts with Cake Basics, where you’ll find equipment and tools you need, cake recipes for square and round tins including pound, chocolate and fruit cakes. There are also many very useful tips in this section. Do you know how to add extra moistness to a pound cake? Section 2 is all about fondant, its varieties and how to use them.This section is quite detailed. It goes from the basic covering a sponge cake to fantastic creations with stencils, writing, and fondant roses or characters. Section 3 is about the love of my life in cake decorating – buttercream. It includes how to make, cover a cake, create different finishes, piping and more. Did I say I love buttercream best? Section 4 is all about chocolate. Learn how to work with chocolate including tempering, ganache and decorating. This book also includes how to make and use templates, with some examples for you to use. I would recommend this to anyone who loves to make cakes. Or anyone who buys a shop bought one to decorate. * Welovefinefoods.co.uk *Oct 13 This is quite simply fantastic. It's especially perfect if you have been watching The Great British Bake Off and you're suddenly itching to take your baking to the next level. It's so cute, so accessible if you haven't decorated a cake before, so useful and so challenging if you already decorate a lot, it's just such a perfect book. I couldn't stop looking at this when I received it from Search Press. It immediately answered a lot of my questions, such as if you can lay fresh flowers on a cake and how to do this, and how you will need more colouring for marzipan than fondant as it is not naturally white. Carol has split the book into four sections - Cake Basics, Fondant, Buttercream and Chocolate. At the end of the book are lots of templates for you to use to decorate your cakes. To give you an example of how technically useful this book will be - there is a chocolate cake, a fruit cake recipe and a pound cake in a table so you can adapt the ingredients for eight sizes of cake - especially useful if you are baking a wedding cake. She tells you exactly how to calculate the position of the dowels between a tiered wedding cake. She covers writing on fondant, moulds, cutters and crimpers and making fondant figures - an amazingly illustrated section of the book. Just simply adorable. In the buttercream section she covers piping animals and faces, frozen buttercream transfers and flowers. The Chocolate section covers tempering chocolate, ganache, making a chocolate lace bowl, chocolate cake pops and truffles. * sewingisforgirls.blogspot.com *Oct 13 A great guide for the beginner and intermediate sugarcrafter alike, this comprehensive title contains over 300 professional fixes, insider tips and money-saving secrets to help improve your cake decorating techniques. Divided into four sections which cover cake basics, fondant, buttercream and chocolate, and with colour photography throughout, this is a helpful baker’s bible to keep in your kitchen and refer to in moments of uncertainty. * Wedding Cakes *Nov 13 We knew this was going to be a fabulous book after the well-detailed projects that Carol compiles for us each month, and we are not disappointed! It contains tips, techniques and trade secrets and is perfect for a beginner, but even more experienced cake decorators will find super tips they may not have been aware of previously. * Cake Craft & Decoration *Table of ContentsPRELIMS 5 INTRODUCTION 7 CHAPTER ONE: FONDANT BASICS 24 The beginner's kit Improvising tools Building a collection of tools What is fondant Working with fondant Flavouring fondant Storing fondant Storing models or cakes covered with fondants Storing and transporting fondant decorated cake pops and cupcakes CHAPTER TWO: CAKES AND BOARDS 20 Sponge cake Slicing the cake and filling the sections with buttercream Coating the outside of a round sponge cake with buttercream Rolling out the fondant Covering a square cake Covering fruitcake Working small scale Double coating Covering number or odd shaped cakes Stacking fondant-covered cakes Covering cake boards with fondant Using boards as hidden supports Using cake boards as background model supports Using cake boards for cupcake displays Ribbons CHAPTER THREE: DECORATIVE TECHNIQUES WITH FONDANT 68 Painting on fondant Frills and fancies Molds, cutters, and crimpers Piping on fondant Lacework Dotty cake pops and cupcakes Broderie Anglaise Broderie Anglaise cupcakes Writing on fondant CHAPTER FOUR: MODELLING WITH FONDANT 38 Making fondant figures How to personalise your characters Making fondant animals Making fondant flowers Additional information INDEX & CREDITS

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Book SynopsisThis is a tempting collection of stylish and tantalizing soups and starters. Each recipe is clearly presented with step-by-step instructions, and the book is illustrated with over 260 photographs. There are plenty of quick and easy options that take only a few minutes to make, as well as sophisticated dishes that can be prepared in advance - perfect for impressing at dinner parties. Recipes range from simple soups and seasonal salads to delicious pates, elegant terrines and foolproof souffles, so there is something for every occasion. Professional cook's tips and extra recipe variations throughout make this book a perfect source of information as well as ideas. This wonderful book of first courses is great for anyone who loves cooking and entertaining, whether for a formal dinner party or a relaxed family meal. There is a choice of over 70 delightful recipes which are surprisingly easy to prepare. The book features classic recipes such as Wild Mushroom Soup, Chicken Liver Pate, and Leek and Onion Tartlets, as well as new ideas, such as Salade Nicoise, Pears and Stilton, and Mussels and Clams with Lemon Grass. Every recipe is shown in helpful stage-by-stage photography, with a glorious picture of the finished dish, so you can see the results you are aiming for, and cook's tips and variations provide extra advice and ideas. With so many fantastic recipes, there's a first course here to complement every main course, tempt any tastebuds, and impress the most demanding guests.

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Book SynopsisIn this title, fiery and spicy Mexican dishes are shown in over 390 specially-commissioned colour photographs. It includes information on the basic ingredients, techniques and equipment used in Mexican cooking as well as all the best-loved national favourite dishes. Classic chili favourites include Turkey Mole, Chicken with Chipotle Sauce and Beef Enchiladas, as well as less known, but equally fiery, fish and vegetable dishes. A wide selection of authentic Mexican recipes and a comprehensive chilli directory of the most common varieties used in Mexican cooking - from fresno to serrano, and from ancho to habanero Mexican food is often perceived as being very hot, and some of the dishes in this book certainly reflect that reputation, but it is also possible to find many recipes that use chilies just as one of the seasonings in a complex mix of flavours. Use the recipes in this book to add a hint of fire to your menu and recreate a complete authentic Mexican meal, with its numerous courses and its use of that most versatile of flavourings, the chilli. Every recipe is shown in step-by-step illustrated sequences, with photograph of the finished dish to show you exactly what you are aiming to achieve, and there are over 390 pictures throughout.

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Book SynopsisThis book features 50 inspired recipes from around the world, shown in 150 photographs. It includes over 50 enticing vegetarian recipes in a mixture of classic and contemporary food styles from Europe, the Middle East, Africa, the Orient and the Americas. Each recipe makes use of the freshest, tastiest and most colorful of vegetable produce. From soups, savouries and starters, to light lunches and suppers, main meals, salads, side dishes and breads - there is a tempting recipe for every occasion. Tantalizing color photographs make this book a visual treat, as well as an invaluable guide to inspired vegetarian cooking. This book is packed with recipes for all occasions, from dinner parties to midweek suppers, and for all seasons, from summer salads to winter stews. In some dishes, vegetables take the starring role, while others are based on cheese and dairy products. In addition, mouth-watering recipes for lentils, peas and beans, pasta and grains and the wonderfully versatile tofu demonstrate that the tired old cliche that vegetarian food is dull needs to be pensioned off once and for all. Clear step-by-step instructions make cooking these tasty, nutritious dishes simplicity itself, and the finished dishes are all beautifully photographed. Whether you are a newcomer to vegetarian cooking or a veteran veggie looking for inspiration, you are sure to find the perfect choice here.

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

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

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Book SynopsisWhether you adore vegetarian food or simply need to whip up an exciting meal for a vegetarian visitor, this is the book for you. What is more, you won't need a long list of complicated ingredients to prepare enticing recipes such as mushroom stroganoff, mixed bean and tomato chilli, creamy red lentil dahl and passion fruit souffle. With just a few basic items from the storecupboard and four or less ingredients for each recipe, you can make more than 170 delicious dishes. The recipes may be simple, but they don't compromise on quality, and this instructive cookbook shows you how to get the maximum flavour out of the few ingredients that you need to buy. It also advises you on how to benefit from the many excellent ready-made products available on the market, such as pastry, stock or curry paste. With these handy time-saving ingredients, you can create lavish home-made meals with minimum fuss.

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Book SynopsisNothing equals the satisfaction of home baking. No commercial cake mix or shop-bought biscuit can match one that is made from the best fresh ingredients with all the added enjoyment that baking at home provides. This beautiful book is filled with familiar favourites as well as many other less known, but equally tasty recipes. Explore a wealth of biscuits, muffins, tea breads, yeast breads, pies, tarts and cakes in an enticing collection of baked treats. Even if you are a novice baker, the easy-to-follow and clear step-by-step photographs will help you achieve good results. For the more experienced baker, there are new recipes to add to your repertoire. This book is sure to inspire you to start sifting flour, breaking eggs and stirring up all sorts of delectable homemade goodies.

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Book SynopsisThis title includes authentic and iconic curry dishes with step-by-step recipes from around the world and over 325 mouth-watering photographs. It is a dazzling collection of international curries from kormas and karahi to balti, biryani and pilaus, from all around the world including India, Thailand and South-east Asia, Africa, the Middle East and the Caribbean. It helps you take an adventure into an exotic world of spice - try green beef curry with Thai aubergines, spicy seafood stew, Saigon chilli rice and many more sizzling dishes. It offers easy-to-follow recipes, and invaluable cook's tips to guide and inspire you, allow cooks of all abilities to create delicious dishes every time. It provides dishes that include scorching side dishes, fiery salads and soups, flaming curries and spicy rice dishes. Stunning colour photographs accompany every finished curry, and all recipes have a full nutritional breakdown. From mild madras to spicy vindaloo, curries have long been a favourite. The step-by-step recipes will guide even the most inexperienced cook. This superb collection has a wide range of curried meats and fish, biryanis and rice, breads and naan. Recipes are clearly organized by meal type, making it simple to pick and choose your favourite food. With 325 glorious colour photographs, step-by-step instructions and essential nutritional guidance, this sizzling collection is essential for any lover of hot and spicy curries.Trade Review"'Mridula Baljekar has proved herself to be the doyenne of Asian cooking. This book deserves a place on every kitchen shelf' (Asian Times)"

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

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Book SynopsisRichard Holt has become a familiar face after opening his cafe at Melin Llynnon, Anglesey, and via the two S4C series - ''Anrhegion Melys Richard Holt'' and ''Yr Academi Felys''. In this volume he records his story, his upbringing on Anglesey, his work at some of London''s best restaurants and his return to his roots, and also presents a feast of outstanding, mouth-watering recipes.

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Book SynopsisFilling, comforting and endlessly adaptable, soups and side dishes can be the ideal solution to any mealtime dilemma. Whether you're looking for light summery lunches, wholesome dishes for the winter months or quick and easy weeknight dinners, 101 Soups and Sides can provide the inspiration you need. With ideas ranging from chilled seasonal soups and fresh salads for those long summer lunchtimes to hearty winter broths and hot sides to warm up a cold night, you'll find recipes here to use all year round.Each recipe is accompanied by a detailed nutritional breakdown and is triple-tested by the experts at Good Food, the UK's best-selling cookery magazine, so you can cook with complete confidence. With colour photographs throughout, this compact cookbook lets you create stylish and satisfying dishes with ease.

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Book SynopsisThis fantastic book includes every kind of blended drink, from healthy fruit and vegetable juices to creamy, indulgent smoothies and delicious boozy blends for grown-up parties. It features a visual guide to fruits, vegetables and other ingredients that can be juiced, and explains which provide the most nutrients. The 160 recipes range from wonderfully healthy drinks such as Strawberry and Apple Slush to naughty-but-nice blends such as Kiwi and Stem Ginger Spritzer. For special occasions, you can get your party off to a good start with a zesty Lime Mojito. Whatever the occasion, this practical and immensely usable book has just the recipe.

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Book SynopsisThe World of Cognac is a carefully researched study about the history and culture of Cognac - the most revered spirit in the world. Ranging from historical brandy anecdotes dating back to the 7th century all the way up to our modern-day cocktail culture, this is cognac's story. The author explains where cognac originates from, how it's made, the people involved, as well as the classification and age, the art of tasting and most importantly of all, choosing and storing one's cognac. A comprehensive list of cognac houses are featured, providing an informative overview of many of the brands and a selection of their current products. 'Cognac is not a fashion product. It will not be popular today, then forgotten tomorrow. It's an integral part of the lives of people in many countries, in many social environments.' Jean-Paul Camus, House of CamusTrade ReviewMichelle Brachet obviously knows her cognac and what a job she's done. This is a hefty coffee-table book of 300+ pages and covers everything you might want to know about cognac. The World of Cognac is a gorgeous, inspiring and informative book, and it's little wonder that it began by winning a prize. More will come, I'm sure. -- Mike GerradStarting with its origins as far back as the seventh century, it includes details on the houses and their brandies; the current cocktail culture and much more. An essential guide for any Cognac lover.If you want to distinguish your Cognac from your Armagnac or any other Eau de Vie, this book is a must. It contains a useful account of the history and production of Cognac, with tips on buying, storage and tasting... Lavishly illustrated and of coffee table size, this book would make a perfect present to anyone with an appreciation of fine spirits. * Shooting & Conservation Magazine *

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Book SynopsisMother India at Westminster Terrace in Glasgow, has been an institution since 1996 and specialises in dishes such as ginger and green chilli fish pakora, seasoned Scottish haddock with Puy lentils, and Delhi-style Scottish lamb, all cooked fresh to order, reflecting Mother India owner Monir Mohammed’s commitment to cooking quality Indian food without pandering to the British taste for inauthentic korma or masala. The strategy has been hugely popular, allowing expansion to five outlets, including tapas, take- aways and a Mother India Cafe in Edinburgh. Mother India is regularly ranked in Herald restaurant critic Ron MacKenna’s top 10 Scottish restaurants.The book will incorporate a first person account of Monir’s personal culinary journey, with a photo essay of the life of one of the world's great Indian restaurants as an integral cog in the cultural melting pot of a modern British city. Alongside this will be a collection of recipes, some of which are signature Mother India dishes, and others designed specifically for home cooking. Each recipe will draw upon Monir's story: his beginnings as a boy from a British Asian family who started working in restaurants at 14 and his pivotal stay in the Punjab in his late teens where he learned the ancient principles of Indian home cooking from scratch. The book will tell the story of the risks he took to build a personal, authentic style of Indian cooking. There are human stories running through the recipes as well: Hajra Bibi's Salmon was inspired by a dish his mother (Hajra Bibi) used to make them as children.Trade ReviewThe best Indian food in Scotland * Harden’s *...an Indian restaurant that stands head and shoulders above its competitors... * Sunday Times *Star Rating 4½ out of 5 * The Sunday Herald, Scotland's biggest selling Sunday broadsheet *Great home-cooked curries. It's wise to book - it's a snug place with a big reputation, a limited menu and a sensational-value two course lunch * Lonely Planet *After much sampling I found no place more delightful than Mother India in the West End. Take your pick of any of the specialities : king prawn cooked with lime and chilli pickle, lamb in a rich pepper sauce, cumin chicken, aloo saag. It's all here and it's all superb... * Bon Appetit – America's Premier Food and Entertainment Magazine *

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There is a whole host of people who have heard the arguments for eating more vegetables, who know the ethical and environmental issues around dairy and meat farming, but who don’t want to sign up to a whole new way of life. Virtually Vegan is for them! With over 120 delicious recipes, Heather Whinney reveals how you can make proper, hearty food that just happens to be vegan. Every recipe is designed with a sensible storecupboard in mind, to keep special ingredients to a minimum. And the recipes contain hints and tips for how you can, if you want, use dairy or meat on days when you want a day off from the vegan regime. Why not try a classic breakfast of Spelt Pancakes with Cherries and Maple Syrup, a quick weeknight supper of Mixed Mushroom Laksa, or fun food to share with friends like Quesadillas with Avocado, Tomato and Green Chilli Salsa. And with a dedicated baking section, discover how to make each cake, cookie or ice-cream dairy-free (or what to do if you'd rather just make them with eggs). From Celeriac Dauphinoise to Parsnip Gnocchi, rice pudding to pavlova, discover how easy it is to eat vegan whenever you want. Virtually Vegan is the on-trend flexitarian title of 2018, and shows how, with the right recipes, you can eat vegan almost by accident.

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Book SynopsisThe definitive collection of gluten-free, dairy-free recipes from one of the most trusted names in free-from cookery. Whether you're following a gluten-free or dairy-free diet, then this is the only book you will ever need to eat well and feel great! With over 200 recipes for everything from breakfasts and light lunches to weeknight dinners and show-stopping mains, plus delicious desserts and a whole section on gluten-free baking, this book is the perfect guide to free-from cookery. Start your day with Buckwheat and Blueberry Pancakes or Muesli with Summer Fruit Compote, and discover dinnertime recipes that the whole family will enjoy, such as like Chicken Sesame Nuggets, Courgette and Sage Spaghetti Carbonara, or the best gluten-free, dairy-free lasagne. For special occasions, there are dinner-party dishes such as Beef Wellington, and to finish, why not try a classic Sticky Toffee Pudding? From celebration cakes to cookies, sourdough loaves to salads, these are tried-and-tested recipes from one of the most respected names in gluten-free cookery. Grace Cheetham has spent the last 10 years educating readers on the best way to cook without allergens. This collection is the ultimate celebration of her best-loved recipes.

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Book SynopsisSpices have been adding fragrance and fire to food for thousands of years, and they are as relevant today as they have always been – versatile, healthy, economical, and, more importantly, utterly delicious. However, many people find spices confusing and equate them to endless shopping lists or old jars gathering dust in their cupboards. This treasure trove of recipes from ‘spice master’ John Gregory-Smith will demystify the spice cupboard and show readers how to blend these delicious flavours for mouthwatering results. The book opens with a fascinating introduction to spice cookery and a full glossary of the different spices, their flavour notes and how to use them. Drawing inspiration from all over the world, the recipes in this book offer a culinary passport to China, Vietnam, Cambodia, Thailand, Indonesia, Malaysia, India, Sri Lanka, Lebanon, Turkey, Morocco, Mexico and beyond. Try Vietnamese Star Anise & Lemongrass Chicken Claypot, Indian Fish Cakes with Coriander & Coconut Chutney or Manchurian Lamb with Tamarind Slaw and Griddled Chilli Potatoes. The recipes are divided into chapters on street food, curries, salad, grills, stews, vegetables, meat and desserts and drinks, and offer delicious dishes for any time of the week, from quick and easy mid-week meals to sumptuous weekend feasts. Every recipe is accompanied by a stunning photograph of the finished dish and accompanied by wonderfully evocative stories from John’s travels. Whatever the occasion, the food contained in these pages is a feast for the senses that will make any meal a celebration.

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Book SynopsisMultiple-Michelin-starred Daniel Galmiche presents a fresh approach to French cooking. Taking inspiration and ingredients from meadow and orchard, from field to forest, and from river to sea, each recipe elevates authentic French rural classics to sophisticated dishes, full of flavour and easy to create at home. French cooking centres around one maxim: start with quality ingredients, and the resulting flavour and freshness of the dish will shine. Daniel shows how to showcase the humblest of ingredients, with tips on how to source them sustainably and seasonally. Starters, mains, sides and desserts are organised by the origin of their key ingredient. From the meadow, gather flowers for a dandelion, wild thyme and lemon cake. From the farmyard, make use of a chicken carcass to create a beautifully clear and nourishing broth. Or from the sea, create fragrant lemongrass-skewered prawns with sauce vièrge. With short ingredients lists and straightforward guidance on how to perfect chef-level techniques such as dehydrating and sous-vide without the fancy equipment, this book will allow you to master innovative French cuisine – and reduce food waste – with simplicity. This is a new and updated edition of the classic Revolutionary French Cookbook, with a timely emphasis on sustainability and responsibly-sourced ingredients. This book was inspired by Daniel's return to the countryside during the pandemic. With each long country walk, his background in rural France returned to him and everything began to make sense. He felt a need to return to these recipes, and a need to revive them alongside new recipes created during that quiet time.

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Book SynopsisThe feast is a meeting place between family and friends, between humans and gods. This decadent collection of enchanting dishes is an indispensable companion to kitchen witchcraft, revealing the storied history and seductive art of magical cooking. With witch, herbalist and chef Melissa Jayne Madara as your guide, explore five facets of the occult through food: traditional recipes, the wheel of the zodiac, devotional meals to the planets, seasonal feasts to celebrate solstices and equinoxes, and practical spellwork. Recreate a pagan feast of lamb roasted with milk and honey, with cheesecake baked in fig leaves for dessert. Celebrate a Gemini birthday with herbed fondue, followed by lemongrass pavlova. Align with the poetic pleasures of Venus with edible flower dumplings, or commune with Saturn over blackberry pulled pork sandwiches. Enjoy the vibrancy of the spring equinox with herb and allium quiche with a potato crust, radish salad with cherry blossom vinaigrette and jasmine tea shortbread. Share an evening of storytelling over mugwort and catnip divination tea, or embody an otherworldly spirit with ritual bread masks. Packed with ancient knowledge, practical advice and witchcraft expertise, this book will help you develop your craft through culinary creativity. Gather, share, and rediscover the most fundamental of human rituals: the divine indulgence of the senses and the soul.Trade Review"I truly adore this book - it's so gorgeous!" - Lisa Marie Basile "A stunning book full of enticing recipes, and thoughts on kitchen witchcraft and the history of feasts . . . a feast for the eyes, heart and mind as well as stomach awaits in this beautiful grimoire." - LoveReading review

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