Food & Drink Books

Book SynopsisMaking your own baby food is not only more economical than buying commercial brands - you can be sure that your baby has only the best-quality ingredients. This essential collection of Annabel''s best ever purees features 100 quick and easy recipes that will make for a healthy and happy baby. From sweet and smooth apple, apricot, pear and vanilla, through savoury purees such as sweet potato with spinach and peas, to the autumnal delights of peach, pear and blueberry, all the recipes are suitable for babies aged 6 months and above, and are so tasty you will want to eat them yourself!Trade ReviewHealthy and imaginative, with easy, attractive recipes...also very practical * The Telegraph *One of the best food books from the baby food guru with recipes for first purees through to more adventurous ones. Set to become the bible. * Angels and Urchins *Annabel is truly amongst the best when it comes to creating tempting and nutritious children's food that would entice even the fussiest of eaters * Great Ormond Street Hospital *The children's food guru * Daily Express *Full of great recipes and easy feeding plans. * Mother and Baby *

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Book Synopsis''I was born in a sprawling house by the Yamuna River in Delhi. When I was a few minutes old, Grandmother welcomed me into the world by writing Om, which means I am in Sanskrit, on my tongue with a little finger dipped in honey. When the family priest arrived to draw up my horoscope, he scribbled astrological symbols on a long scroll and set down a name for me, Indrani, or queen of the heavens. My father ignored him completely and proclaimed my name was to be Madhur (sweet as honey).''So begins Madhur Jaffrey''s enchanting memoir of her childhood in India. Her description of growing up a in a very large, wealthy family (half a train was booked to transport the family from Delhi to the mountains for the summer) conjures up the spirit of a long lost age. Whether climbing the mango trees in her grandparents'' orchard, armed with a mixture of salt, pepper, red chillies and roasted cumin, or enjoying picnics in the foothills of the Himalayas, reached by foot, rickshaw, palanquin Trade ReviewMemoirs don't come much more mouthwatering than this * You Magazine *'...looks to be a real treat. It will appeal to the legion of Madhur Jaffrey fans and to armchair cooks everywhere with its evocative story' * The Bookseller *With the sparkle of a true storyteller, Madhur Jaffrey leads the reader through her childhood in India with enchanting warmth and grace....Recollections of her vast family's changing relationships....are told through vivid colours, rich flavours of spice and sweetness, and intense smells, textures, sounds and feelings. Those who like getting their teeth into a good biography will be pleased to receive this * Easy Living *Enchanting...redolent of spices and the smells of cooking all under the Indian sun * Daily Express *

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Book SynopsisFounded in 1969 by Margaret Miles-Bramwell, Slimming World is the UK's largest and most advanced slimming organisation. Each week they run more than 9,500 groups (in England, Scotland, Wales, Northern Ireland and the Republic of Ireland) via a network of more than 3,500 Slimming World trained Consultants. Nearly half a million members attend Slimming World each week.Trade Review'I love Slimming World's Curry Feast for its huge range of delicious curries that are easy to make...the optimum combination of food for health and weight loss * Observer Food Monthly *

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

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Book SynopsisSecond Helpings of Roast Chicken takes forty-seven of Simon Hopkinson''s favourite ingredients as a starting point. There is a section on apples with a perfect apple tart recipe, a section on curry recipes with Constance Spry''s original Coronation chicken salad dressing and a section on duck, with recipes for Braised duck with peas and classic Roast duck and apple sauce. There are also recipes for Pear and ginger sponge, ''a good'' Waldorf salad, Armenian lamb pilaf, Baked whole plaice with lemon butter sauce and what is, quite simply, the best Bloody Mary.Roast Chicken and Other Stories was voted the most useful cookbook of all time by Waitrose Food Illustrated and also won the Andre Simon and Glenfiddich awards. Second Helpings of Roast Chicken will provide new inspiration the many fans of Simon Hopkinson''s sensible, practical, creative approach to cooking and love of good food, prepared to please rather than simply impress.Trade ReviewA brilliant book: straightforward, readable and full of good things * Rachel Cooke, Observer *Clear, unpretentious vision...Hopkinson is the best * Daily Telegraph *An extremely useful book...you could certainly cook from it with reliably good results forever * Philip Hensher, Independent *Brilliant, easy to use, always entertaining * Daily Mirror *A delightful, engaging read * Telegraph Weekend *

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Book SynopsisWeaning your baby on to solid foods is one of the most important milestones during the early months of parenthood, and Gina''s expert advice on weaning makes a baby''s transition from milk to solid foods as straightforward as possible. Successful weaning establishes a pattern of healthy eating in babies, avoiding the pitfalls of fussy eaters restricted to a narrow diet.In this revised edition of The Contented Little Baby Book of Weaning, Gina includes the latest recommendations regarding breast-feeding and the introduction of solid food from the World Health Organisation and the UK Department of Health. She aims to take the worry out of weaning, guiding parents step-by-step through the process and shares the insight and expertise gained from personally helping to care for over 300 babies, and advising thousands more parents via her consultation service and website.Included in this revised edition:- The best time of day to introduce the first solid foodTrade ReviewGina Ford's no-nonsense methods of weaning are turning modern thinking on its head * Candida Crewe, Daily Telegraph *'It is hard to overestimate the good she has done...How to reward this great benefactor of mankind?...My wife takes the view that only sainthood will do.' -- Peter Oborne, Political Editor * The Spectator *

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Book SynopsisMiles Irving has been seeking out and selling foraged produce for over 10 years. Among the top British restauranteurs who sell the fruit, vegetables and herbs Miles delivers to their doors are Jamie Oliver, Richard Corrigan, Mark Hix, Sam and Sam Clark. Miles lives near Canterbury and has his own company, Forager.Trade ReviewNature lovers and foodies alike will be overjoyed by this. Combining recipes and folklore, it's a great book for our time. * The Independent On Sunday *The definitive guide to foraging in the UK. * Wall Street Journal *A unique and authentic guide, assiduously researched, packed with information and enlivened with anecdotes. * Country Kitchen *The most up-to-date book on wild plants of Britain. Irving has produced a book that rivals Mabey’s Food For Free and personally I feel it surpasses it... I would rate The Forager Handbook as one of the best [of its kind] in publication. * eatweeds.co.uk *

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Book SynopsisFounded in 1969 by Margaret Miles-Bramwell, Slimming World is the UK's most advanced slimming organisation. It manages thousands of groups across the country with over 250,000 members attending every month, and another 15,000 attending free as successful target members. Each week, around 2000 members reach their personal target weight. Slimming World's unique approach to weight loss is an extraordinary success story.Trade ReviewThe optimum combination of food for health and weight loss * Observer Food Monthly *

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Book SynopsisRose Gray and Ruth Rogers''s latest in their series of recipe books is an essential addition to every kitchen. This definitive collection of pasta recipes brings together a unique range of Italian dishes from the River Cafe, beautifully packaged with a striking design by an award-winning designer, in a handy paperback format. Rose and Ruth''s love and understanding of traditional Italian food has made their world famous River Cafe a much-loved institution, and nowhere is their passion more evident than in their pasta dishes. For ease of use they''ve collected their best 100 recipes together in one cookbook for the first time. People always want new ideas for pasta sauces and here you can choose between meat- or fish-based sauces, cheese sauces, even vegetarian sauces. They also include ideas for stuffed pasta and gnocchi and offer invaluable cooking tips and advice throughout. Whether you''ve never used a River Cafe book or are a committed fan, this cookbook makes essential Trade Reviewfour stocking fillers... put on your wish list * Olive *

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Book SynopsisThe fully updated and revised edition of Baby-led Weaning is a practical and authoritative guide to introducing solid food, enabling your child to grow up a happy and confident eater. It shows parents why baby-led weaning makes sense and gives them the confidence to trust their baby''s natural skills and instincts. Filled with practical tips for getting started and the low-down on what to expect, Baby-led Weaning explodes the myth that babies need to be spoon-fed and shows why self-feeding from the start is the healthiest way for your child to develop. Your baby is allowed to decide how much they want to eat, how to eat it and to experiment with everything at their own pace. Baby-led weaning is a common-sense, safe, easy and enjoyable approach to feeding your baby. No more purées and weaning spoons, and no more mealtime battles. Simply let your baby feed himself healthy family food.Trade Review"It sounds like common sense: after all, would you want to be strapped into a high chair and force-fed spoon after spoon of bland vegetables? It's surely much more exciting to be able to exercise a bit of control over your diet" Guardian "could radically simplify infant feeding" Daily Telegraph "[Baby-led weaning] makes life so much easier" The Times "I see many happy children, who choose their own food independently and eat at their own pace" Stefan Kleintjes, paediatric dietitian "the benefits are great" Independent

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Book SynopsisThe No.1 bestselling weaning bible for babies and toddlers - over 5 million copies sold worldwide!Leading weaning expert and mum-of-three, Annabel Karmel celebrates the 30th anniversary of her most trusted cookbook with this special, fully updated and extended edition - now including NEW finger food guidance and even more recipes to raise healthy, happy babies.This go-to guide also includes essential advice, simple meal planners and a handy pull-out guide to step-by-step weaning. You will find everything you need to give your baby the best start in life, here, in this book.A must-have for all new parents - let Annabel guide you through baby''s early years with her food wisdom.''Her recipes prove that babies and toddlers will eat their greens - and much more - if served up in imaginative waysDaily Telegraph''A parent who does not have at least one of her books in her kitchen should waste nTrade ReviewThe Queen of Children’s Cookery * Hello! Magazine *

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Book SynopsisCoca-Cola and its logo are everywhere. In our homes, our workplaces, even our schools. It is a company that sponsors the Olympics, backs US presidents and even re-brands Santa Claus. A truly universal product, it has even been served in space.From Istanbul to Mexico City, Mark travels the globe investigating the stories and people Coca-Cola''s iconic advertising campaigns don''t mention. Child labourers in the sugar cane fields of El Salvador. Indian workers exposed to toxic chemicals. Colombian union leaders falsely accused of terrorism and jailed alongside the paramilitaries who want to kill them. And many more...Provocative, funny and stirring, Belching Out the Devil investigates the truth behind one of the planet''s biggest brands.Trade ReviewFunny, frightening and a damn fine read ... It's the real thing * Time Out *This is great comedy, great travel writing and great reporting * The Times *A compelling investigation * Financial Times *Part light-hearted travelogue, part passionate polemic, part investigative documentary: Michael Palin meets Michael Moore * chortle.co.uk *By far the most entertaining left-wing polemicist currently operating, as well as one of the smartest and most effective * The Times *

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Book SynopsisPREPARE TO REDISCOVER PASTA! In this sumptuous cookbook, former head chef of the Michelin star restaurant River Café Theo Randall presents over 100 delicious recipes that cooks of every level will be able to recreate at home. With full colour, specially commissioned photography and recipes covering meat, fish and vegetarian diets, this is sure to become a kitchen stalwart.''A must-have for any pasta lover. Theo''s cooking is sublime'' -- Jamie Oliver''Theo''s food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It''s also very tasty...'' -- William Sitwell''Some of the finest pasta I have had outside of Italy'' -- Matthew Fort''Excellent book for all lovers of Italian food and for all levels of cook'' -- ***** Reader review''I love it. It''s bright, beautiful, intelligent and, above all, personal'' -- ***** Reader review''One of the best Pasta cook books ever'' -- ***** Reader review''Theo Randall is the go-to man when it comes to Italian cuisine'' -- ***** Reader review''The best pasta book I have found!'' -- ***** Reader review******************************************************************************************Simplicity is key in this friendly, accessible and stylish cookbook from a master chef, imbued with the flavours of the Italian countryside.For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel.In Pasta Theo Randall brings us a mouth-watering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep''s Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone.Pasta is destined to become a kitchen classic.Trade ReviewThis is one of my favourite books of the year, and a must-have for any pasta lover. Theo's cooking is sublime -- Jamie OliverTheo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty... -- William SitwellSome of the finest pasta I have had outside of Italy -- Matthew FortThis book is the best way to learn, from scratch, the intricacies and subtleties of a simple plate of pasta * Time Out *There is scarcely a recipe you don't want to try * You Magazine, Mail on Sunday *

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Book SynopsisShowing you how to make Italian dishes, this book offers over 100 recipes with simple methods that work in a home kitchen. It includes recipes of starters, mains and puddings.Trade ReviewBrilliant chef, brilliant recipes. * The Times, T2 *

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Book SynopsisDelia has long been the person we turn to for stress-free Christmas celebrations. This year, she celebrates 40 years of writing recipes and brings you Delia''s Happy Christmas - the definitive guide to Christmas food.This cookbook will help you to plan your Christmas festivities to the very last culinary detail, acting as an invaluable Christmas organiser from reminding you to make your Christmas pudding and chutneys in November to giving you a crucial countdown for the Last 36 Hours.Delia''s Happy Christmas will give you 150 recipes, including 100 new recipes and 50 much-loved classics, plus menu plans and shopping lists, illustrated with glorious full-colour photography. There are recipes for all your favourite traditional dishes - Delia''s Classic Christmas Cake recipe has been in print for over 40 years and has never been bettered, but Delia has also created a Chestnut Cupcakes recipe to satisfy modern tastes. Of course there is Delia''s foolproof rTrade ReviewThe year's hottest cookbook...the most brilliant Christmas book ever. * You Magazine, Mail on Sunday *Whether it's turkey roulade, roast stuffed goose, Christmas pud or chocolate truffle torte, Delia has the quick and easy know-how. * Heat *

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Book SynopsisWith his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing.Trade ReviewPlenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten. * The Guardian *Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies. * The Independent *The hottest cookbook of the year * The Guardian *He's a genius: his isn't exactly Middle eastern cooking - he's from Jerusalem - but it draws its very breath from the explosive colours and tastes of the region. * The Scotsman *The man who sexed up veg. * Evening Standard *

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Book Synopsis100 essential curries from Madhur Jaffrey - the Queen of Curry. This recipe collection - containing 100 full-colour photographs - is not only incredible value for money but the perfect introduction to mastering the art of curry making!''A classy production'' -- Sunday Telegraph Magazine''Exactly what I was looking for in a curry book'' -- ***** Reader review''A little treasure of a book'' -- ***** Reader review''Love this little book, full of easy recipes to follow in a very simple format'' -- ***** Reader review**************************************************************************************************Madhur Jaffrey is the unsurpassed Queen of Curry and here she has collected 100 curry recipes catering to all tastes and abilities.From dals to biryanis, spicy vegetable fritters to lamb shanks braised in a yoghurt sauce, vegetable pullao to silken chicken tikka kebabs and cTrade ReviewIt's not often that you find a collection of mini cookbooks that inspires you with so much confidence, but My Kitchen Table's series of 100 recipes by various chefs is a classy production. * Sunday Telegraph Magazine *

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Book SynopsisBestselling author Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make four different types of pastry before you put your skills to the test with a mouthwatering collection of over 50 recipes. He also dismisses the myths of making pastry and gives you his top tips on how to avoid mistakes or how to put them right if you do slip up. With recipes ranging from savouries, such as Duck Pie, Pumpkin and Ricotta Tarts and Sausage Rolls, to all the sweet treats you can imagine, such as delectable Prune and Rum Tarts, Passion Fruit Cheesecakes and a sumptuous Tarte Tatin, this is every cook''s pastry bible. Beautifully illustrated with line drawings and colour photography by the award-winning photographer Jean Cazals, this is an essential cookbook for every budding baker.Trade ReviewRichard's cookery school in Bath is one of the places to learn baking, but if you can't get there, this book is the next best thing to sharpen up your pastry skills. * BBC Good Food *Delicious... Proving that everyone can cook pastry. * Homes & Gardens *A no-nonsense collection of pastry recipes from a career baker, enhanced by terrific step-by-step photography. Bertinet has an amazing ability to get complex ideas across, clearly and simply. -- Tim Hayward * Financial Times *beautifully illustrated and deliberately user-friendly Pastry guide cookbook makes baking easy. * Metro *Let Richard Bertinet guide you to Pastry heaven with his lovely new cookbook Pastry. * Independent *

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Book SynopsisFor over 300 years Fortnum & Mason has been internationally renowned for its style, elegance, English charm and above all, as a purveyor of foods of the finest quality, including a distinguished range of honey and preserves.This beautiful pocket book celebrates Fortnum''s outstanding heritage in preserving. From the fascinating history of its preserves and why Fortnum & Mason continues to use time-honoured methods in their manufacture, to how the store came to house a colony of bees on its rooftop, this is a charming collection of anecdotes and stories alongside over 50 delicious recipes using honey and preserves. From Scallops with Honey, Soy and Chilli, Beef and Stout Puff Pastry Pie and a Marmalade-glazed Ham to delicate teatime treats and elegant puddings, there is a something for every occasion and every time of the day.Beautifully illustrated with colour photography and line illustrations throughout, you can now enjoy a taste of Fortnum''s at home.Trade ReviewDelicious! * The Guardian *This little gem us full of beautiful illustrations and ideas that will tempt even the most reluctant cook to buy a pot of honey and head for the kitchen. * Sainsbury's Magazine *A celebration of the art... Mouthwatering. This pocket book packs a punch, and the dishes won't break the bank if you make them at home. * Image Interiors *A brilliant kitchen tool... The recipes are stunning and offer genuinely inventive ways of using up forgotten jars... There's something for every occasion and time of the day. * Great British Food *Like the shop there is a distinct identity, but it's unobtrusive - if there is a philosophy it's delivered in a slightly tongue in cheek fashion - this is about the finer things in life and a certain old fashioned traditionalism. * Desperate Reader *

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Book SynopsisCatherine Phipps is a columnist for the Guardian's Word of Mouth food pages and a freelance food writer. She lives in London with her family.Trade ReviewThis humdrum tool of grandmother’s thrifty cooking is resurrected with an amazing amount of glamour... Phipps shows that high-pressure cooking isn’t only quick and economic, but a tool to treasure flavour. -- Nick Wyke * The Times *If pressure cooking speaks to you of grannies, boiled-to-death pulses and explosions, Phipps shows you you’re wrong. Recipes you’ll want to cook, yes; but her writing style – precision with an almost retro gentleness – will seduce you completely. -- Tim Hayward * Financial Times *Phipps’s exceptional book shows that the pressure cooker has moved far beyond its spluttering, drab 1970s incarnation... It is worth buying for the risotto recipes alone: perfect risotto in five minutes, with no stirring (really). -- Bee Wilson * The Sunday Times *The Pressure Cooker Cookbook by first time author Catherine Phipps has genuinely changed the way I cook for the better... This book is a recipe for sanity. If you don’t have a pressure cooker, all I can say is: get one! -- Psychologies Magazine * Psychologies Magazine *

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Book SynopsisRick Stein's passion for using good-quality local produce and his talent for creating delicious flavour combinations in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of television series, he has published many best-selling cookery books, including French Odyssey, Coast to Coast, Far Eastern Odyssey and Rick Stein's Spain.Rick is a firm supporter of sustainable fishing techniques and farming, which he strives to maintain in Padstow, Cornwall, where he runs an acclaimed restaurant and a seafood cookery school, as well as a delicatessen, patisserie and hotel. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time between Padstow and Australia, which he regards as his second home. Rick and his wife Sarah are co-owners of Rick Stein at Bannisters, Mollymook, NSW.Trade ReviewStein’s brilliant memoir traces his halcyon days spent in Australia, culminating on his home turf, Cornwall. -- The Daily Telegraph * The Daily Telegraph *Dealing with his father's suicide by heading for the outback, catching a freighter from New Zealand to New York, running a nightclub: Stein has plenty to talk about before he gets to fish restaurants in Padstow and becoming a fixture of food TV. His fine autobiography never shies away from that defining tragedy and how it rippled through his life, even revealing his sudden need, last summer, to swim to the Cornish cliffs where his dad died. -- Allan Jenkins and Gareth Grundy * The Observer Food Monthly *

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Book SynopsisMadhur Jaffrey, television''s most-loved Indian cook, returned to our screens for a major new series for the Good Food Channel in October 2012. Travelling across Britain, visiting local Indian and South Asian communities, Madhur revealed how it''s possible to sample virtually the whole of Indian cuisine without ever leaving the British Isles.In the official tie-in book to the series, Madhur Jaffrey showcases her favourite curry recipes with influences from all over the subcontinent: Punjabi, Goan, Parsi and Bengali amongst others. Carefully selected and adapted by Madhur, the recipes conjure up the colour and vitality of this vibrant culture, but keep to her mantra that Indian food doesn''t need to be complicated. Always innovative and contemporary, Madhur will even give some of these traditional Indian recipes a twist - pairing Aloo Gobi with a very British roast lamb, for example. Whether it''s the spicy, lentil-based specialities of Rajesthan, kebabs and kTrade ReviewMadhur Jaffrey is to curry what Delia is to a Sunday roast. * The Telegraph *The best curry book this year * BBC Good Food Magazine *Madhur Jaffrey, the true queen of curry -- Tom Parker-Bowles * Mail on Sunday *

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Book SynopsisShelina knows how easy it is to let a busy lifestyle get in the way of looking after your health. Here, the food-loving MasterChef winner shares her favourite healthy recipes, inspired by exotic holidays and her Mauritian heritage, that helped her lose over 20 kilos (3 stone). Her diet is simple - homemade, whole food, packed with flavour and colour. Her recipes will keep you feeling full and happy as you shed the pounds and get into the best health - try Steamed Hake with Wasabi, Soy and Ginger, Baked Moroccan Eggs, Braised Chicken with Tamarind and Pak Choi, Roasted Aubergines with Fennel and Labneh and Make-ahead Banana Bread and Orange Blossom and Rose Creme Brulee. This is healthy eating made simple, effortless and sustainable. Includes beautiful food photography and each delicious recipe comes with a calorie, sugar and fat count per portion so you know exactly what you''re eating. All recipes have been nutritiona

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

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Book SynopsisRosie Ramsden is a cook, writer and food stylist for delicious. magazine. She publishes recipes on her blog, Rose Cottage, and paints pictures of fruit and veg in oil and watercolour.

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Book SynopsisYotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @OttolenghiTrade ReviewIts this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians. * Time out *A riot of colours, combinations and characteristically striking flavours. * Waitrose Kitchen *Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating. * Grazia *Ottolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible – and infectious. -- Mina Holland and Dale Berning Sawa * Guardian *

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Book SynopsisSimon is a man who has dedicated his life to searching out the very best recipes. In Simon Hopkinson Cooks, he has created 12 menus offering dishes that not only taste good, but also complement each other perfectly. For Simon, cooking is about care, precision and love, and combining his professional skills with his understanding of home cooking, once again, he has created delicious recipes you will enjoy making - and eating.From the author of the number 1 best-selling book, The Good Cook, here are some more seriously good recipes.Trade Reviewone of the best cooks – and chefs – this country has known -- Delicious Magazine * Delicious Magazine *Simon Hopkinson's recipes are masterpieces of clarity and sense -- Carolyn Hart * The Daily Telegraph *A selection of menus from one of our greatest chefs and food writers * Woman and Home *This very clever book is easy to follow -- Clodagh McKenna * The Irish Times *his enthusiasm shines through this book, which presents a series of beautifully balanced menus for different occasions * Daily Mail *

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Book SynopsisOriginally trained as a baker in Brittany, Richard has over 20 years experience in the kitchen, baking, consulting and teaching. In 2005 he set up The Bertinet Kitchen cookery school in Bath, which now attracts people from all over the world to participate in his classes. His first book, Dough, was awarded The Guild of Food Writers Award for Best First Book, the Julia Child Award for the Best First Book and the James Beard Award for Best Book Baking and Desserts. Crust was given a World Gourmand Award for the Best British Book on Baking. Richard has appeared on Saturday Kitchen, Market Kitchen and often on features for local television. His most recent appearance was with Rachel Allen on her Bake! series.

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Book SynopsisMother of three, Annabel Karmel MBE is the UK's No.1 children's cookery author, best-selling international author, and expert on devising delicious, nutritious meals for babies children and families. Since launching with The Complete Baby and Toddler Meal Planner more than 20 years ago, Annabel has written 38 books, which have sold over four million copies worldwide, covering every stage of a child's development. In fact, Annabel's very first book is the 2nd best-selling non-fiction hardback of all time. From nutrition during pregnancy and weaning, through to feeding fussy eaters and family cooking, Annabel continues to be the UK's most trusted, influential and inspiring resource for mums who want to give their growing family the very best start in life. In 2006, Annabel was awarded an MBE in the Queen's Birthday Honours for her outstanding work in the field of child nutrition. More recently, she has been working Trade ReviewAnnabel has helped generations of parents feed their children but now she has given us a book for everyone to enjoy! Fun, creative and full of can-do recipes – this is a great family cookbook -- Thomasina Miers

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Book SynopsisMiss South is an exciting new voice for food writing with a passion for cooking good food on a very tight budget. The London-based food blogger won the Young British Foodies Food Writing award in September 2013 for her blog North/South Food, which she writes with her brother Mister North. Miss South has also written for Observer Food Monthly as well as appearing on The Food Programme on Radio 4.Trade ReviewThere are many inspirational food blogs, but few seem to tackle the issue of making a little go a long way quite as delightfully as Miss South -- Nigel Slater * Observer Food Monthly *

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Book SynopsisJasmine Hemsley (Author) Sisters Jasmine and Melissa Hemsley have taken the UK by storm since launching their family-run food business for people who want to live healthier, happier lives. Within two weeks of creating their blog in 2012 the girls were asked to write for Vogue.co.uk, where they are still regular contributors.The Art of Eating Well is Jasmine and Melissa's bestselling first cookbook; Good + Simple is their second. In 2015 the Hemsleys launched their sell-out spiralizer, which quickly became a must-have kitchen utensil. Their Channel 4 TV series Eating Well with Hemsley + Hemsley aired on 9 May 2016.Hemsley + Hemsley continue to cook and consult for celebrities and high-profile events around the world.Melissa Hemsley (Author) Sisters Jasmine and Melissa Hemsley have taken the UK by storm since launching their family-run food business for people who want to live healthier, happier lives. Within two wTrade ReviewThe sisterly cooking brand, Hemsley + Hemsley, is fast becoming a household name, like Marmite or Nutella. But unlike Marmite, you either love them, or you really love them, and unlike Nutella, they spread deliciously healthy food stories around the world. * Glamour *Poised for cookery superstardom * The Bookseller *Melissa and Jasmine Hemsley's cookbook has arguably been the most popular cookbook all year so far… It is a massive hit; a triumphant treatise on eating real, unprocessed and nourishing food. -- Carolyn Hart * Telegraph *I love everything these gorgeous sisters create -- Calgary Avansino, VogueModel looks and a food blog for Vogue have made Melissa and Jasmine Hemsley the go-to caterers for the fashion set. Now they have shared their recipes…so we civilians can get in on their healthy eating ways * The Times *

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Book SynopsisEvery parent''s dream - proper, nutritious recipes for the whole family that will get even the fussiest kids eating up. With delicious recipes and mouth-watering photography, this cookbook from popular blogger and Guardian columnist will revolutionise family supper times...''One of the best family cookbooks I''ve seen in years'' -- Diana Henry''The best family cookbook EVER'' -- ***** Reader review''My new favourite cookbook for sure'' -- ***** Reader review''Really love this book - it''s on heavy rotation in my kitchen'' -- ***** Reader review''Awesome'' -- ***** Reader review''Good for the soul and for the stomach'' -- ***** Reader review''A real winner'' -- ***** Reader review****************************************************************************************************Faced with the daily challenge of what to cook for her three youngTrade ReviewOne of the best family cookbooks I've seen in years. -- Diana Henry * Diana Henry *

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

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Book SynopsisThis is baking explained in a clear, accessible and engaging manner: foolproof recipes and perfect cakes and bakes every single time from GBBO favourite, James Morton. With stunning photography and a whole host of mouth-watering treats to try, as well as tips on how to salvage baking mishaps and explanations as to why certain techniques and stages are needed, this is the only baking book you''ll ever need...''The best book ever'' -- ***** Reader review''Takes baking books to a higher level'' -- ***** Reader review''Absolutely perfect'' -- ***** Reader review''The only baking book you''ll ever need to own'' -- ***** Reader review''The best baking book I''ve ever bought!'' -- ***** Reader review''Utterly brilliant'' -- ***** Reader review*********************************************************************I want to show you how baking works. I want to prove how easy baking can

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Book SynopsisTHE FOOD OF ITALY was written after Claudia Roden spent a year in Italy researching the subject. Regional recipes, country cooking, the bravura of grand dishes; pasta, seafood, rice dishes and authentic Italian desserts; Claudia Roden's encyclopedic knowledge of her subject infuses a rich and stunning book.Trade ReviewTimeless... Completely approachable for home cooks * Daily Telegraph *So much more than a catch-all Italian cookbook. Claudia's writing puts the romance back into ubiquitous dishes such as panzanella and bolognese, and gives context to classic flavour combinations and techniques we take for granted... It's time to fall back in love with Italian mama food, guided by the mama of cookery writing and food anthropology -- Eve O'Sullivan * Guardian *Claudia’s erudite style remains as compelling as ever * Waitrose Kitchen *The writing is peerless, the recipes as meticulous as you would expect from perhaps the planet’s finest food writer * Observer *A glorious feast of a book, a splendid history, geography and cookery lesson rolled into one * Financial Times *

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

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Book SynopsisBill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who runs one of New York''s most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave.He worked his way up to ''line cook'' and then left New York to learn from the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.Heat is a marvellous hybrid: a memoir of Buford''s kitchen adventures, the story of Batali''s amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour.Trade ReviewIt's a brilliant book, a high-brow kitchen soap opera * Daily Telegraph *I lingered over every sentence like a heavily truffled risotto -- Anthony BourdainI have never read a funnier or more authentic account of the making of a serious cook. Give Mr Buford three stars -- Peter MayleA dazzling and fun account of two magnificently mad years * Guardian *With an endlessly inquisitive mind writes with great humour ... I suspect it might become a kitchen classic. It deserves to -- Ray Connelly * Daily Mail *

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