General cookery and recipes Books

Book SynopsisExploring southern Italy, Sophie Grigson recalls her Puglian adventures through recipes and anecdotes.

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Book Synopsis THE SUNDAY TIMES BESTSELLER 'Ghayour is responsible for making Persian food fashionable, and her new book does not disappoint. It is a joyous celebration of gathering friends and family around a table laden with abundance.' - SUNDAY TIMES IRELAND 'Sabrina Ghayour knows how to throw a party: serve big dishes of beautifully spiced food and let everyone dig in.' - OLIVE 'Sabrina Ghayour's Middle-Eastern-plus food is all flavour, no fuss - and makes me very, very happy' - NIGELLA LAWSON In Feasts, the highly anticipated follow up to the award-winning Persiana & no. 1 bestseller Sirocco, Sabrina Ghayour presents a delicious array of Middle-Eastern dishes from breakfasts to banquets and the simple to the sumptuous. Enjoy menus and dozens of recipes for celebrations and occasions with family & friends, such as summer feasts, quick-fix feasts and brunch. Recipes include: Whipped ricotta toasts Savoury pork & fennel baklava Tamarind sticky ribs Grilled corn in harissa mayo Roasted cod loins with wild thyme Spiced rhubarb cake with cinnamon cream White chocolate, cardamom & macadamia squares Praise for Sabrina Ghayour:'The golden girl of Persian cookery' - Observer'The new queen of Eastern cooking' - delicious.'Sabrina Ghayour...has made us mad for Persian Cuisine' - Grazia'Princess of Persia' - MetroTrade ReviewLoving Persiana -- Nigella LawsonAn instant classic * Observer Food Monthly *The most exciting debut cookbook of the year * Sunday Telegraph Stella *A fantastic treasure trove of good food -- Raymond BlancSumptuous, thrilling, learned and downright brilliant * Mail on Sunday *The most appetizing book - I want to eat every page of it -- Pierre KoffmannSabrina cooks the kind of food I love to eat -- Bruno LoubetBrilliant for the novice, the time-poor and even the seasoned cook * Guardian *Will have you salivating with Pavlovian gusto on page after page * Independent *This book will delight fans of Ottolenghi-style food * Waitrose Kitchen *Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off * Huffington Post *A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond * A Little Bird *The latest doyenne of Persian food * Metro *

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Book SynopsisThe instant Sunday Times number one bestseller! The second book in the Sunday Times bestselling What's For Dinner? series by Sarah Rossi!Welcome to your new favourite family cookbook!With 10 weekly meal plans and shopping lists for 100 tasty, triple-tested recipes all cooked in just one pan making dinner has never been simpler.Whether you're reaching for your slow cooker, pan or baking sheet, this book is packed full of crowd-pleasing dishes for even the fussiest eaters. From Comfort Food and Piles of Pasta, to Bakes and Breads, Speedy Suppers, Meat-free Meals and Weekend Breakfasts, you'll find yourself turning to this book week after week.This is real food to make and share, big on taste and completely fuss-free!

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Book SynopsisA dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain''A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff'' Yotam Ottolenghi''A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from'' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels throughTrade ReviewA big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff -- Yotam OttolenghiThis is a politically engaged and hungry travelogue, and it is also an inspirational recipe book, and one that anyone who loves food will want to cook from, will need to cook from -- Nigella LawsonYasmin Khan draws on her vast experience as a storyteller, cook, human rights activist, itinerant traveller and writer to create a moving, empathetic, hugely knowledgeable and utterly delicious book. Her essays, this food and these photographs give voice to the generous Palestinian people who welcomed her into their homes, to teach and share recipes from a cuisine that has both adapted and endured through decades of diaspora and political strife. The food you'll cook using her recipes is fresh, bright, simple, colorful and deeply satisfying; the stories you'll read will deepen your understanding of an all-too-often misunderstood place and culture -- Anthony BourdainA zingingly evocative collection of personal stories and 80 recipes from Palestinian kitchens. Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from * Observer Food Monthly *Yasmin Khan’s beautiful Palestinian recipes are written with passion * Guardian *Yasmin Khan’s Zaitoun gives a fine account of Palestinian cooking, with a culinary tour of the region. She does justice to the traditional kitchen while offering her own take on several recipes * Evening Standard *A joyous celebration of Palestinian cuisine... Proof, if ever it was needed, that food has the innate power to unite us * The Independent *Personal and well researched, with a strong voice, appealing recipes and beautiful photography: what good food writing is all about * Delicious *In Zaitoun, Khan has created a beautiful book - as much a piece of travel writing as it is a recipe book - that illustrates the importance of food in shaping identity, while providing plenty of inspiration for an abundant feast * The Caterer *Human rights campaigner-turned-recipe collector Yasmin Khan's new book, Zaitoun, celebrates the rich tradition of Palestinian cooking, and a food culture brimming with joy * Food & Travel *A love letter to Palestinian cuisine * Natural Health magazine *A cook book with a mission… Yasmin Khan eloquently introduces the political context of the food by region * The Teacher *A heart-warming collection of home cooking and evocative travel writing * Waitrose Weekend *Zaitoun is packed with stories of Palestinian cooks and food culture, of hospitality in the face of adversity * Observer Food Monthly *Beautifully produced... sure to repeat the success of Khan’s first award-winning book, The Saffron Tales * Guardian *In Zaitoun [Khan] noses gently into the culinary spaces of Palestinians, at all times infusing her writing and recipes with political awareness and sensitivity -- i paperIn her beautiful book Zaitoun [...} you'll find fragrant, flavour-packed recipes * Stylist *

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Book SynopsisA cookbook showcasing the delicious diversity of dhal in over 55 supremely comforting vegan and vegetarian recipes from Indian chef Nitisha Patel.

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

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Book Synopsis“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copTrade Review“Cooking shouldn’t just be about making a delicious dish — owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” -Joanna Gaines, author of The Magnolia Table"Back in 1988 my mother gave me my very first cookbook: her beloved copy of the Joy of Cooking. Joy became a foundational part of how I learned to cook.... This is the cookbook I will always cherish and hold dear to my heart. And now I’m excited to pass this wonderful new edition of Joy to my son." -Edouardo Jordan, James Beard Award-winning chef"Hot stuff: new Joy of Cooking coming out in November." -Associated Press"John Becker and Megan Scott have done the impossible: They’ve remained true to Joy’s core while updating it to reflect today’s palate. This beloved culinary classic has been modernized without sacrificing the heart and soul of America’s go-to cookbook." -Grace Young, author of The Breath of a Wok and Stir-frying to the Sky's Edge“I’ve always kept Joy of Cooking on my cookbook shelf. My grandmother’s edition was passed to my mother and then down to me and it never failed me…If you understand the basics of what one ingredient does to another, you can tackle a recipe with confidence. That information has always been at the core of Joy of Cooking. Not to mention some pretty fabulous recipes…You will find wonderful detail ...in this edition!” -Kyle MacLachlan, award-winning actor and vintner“Through its many editions, Joy of Cooking has long been an essential guide to the eclectic and always evolving American kitchen. With this latest update and its embrace of more than a decade's worth of newly arrived ingredients, dishes, tools, and understanding, Joy remains an unsurpassed resource for beginners and experienced cooks alike.” -Harold McGee, author of On Food & Cooking: The Science & Lore of the Kitchen“Joy of Cooking isn’t a book, but a rite of passage, part of the living legacy of home cooks in America. ... It’s hard to imagine a better crash course for beginners, or a more comprehensive resource for experienced cooks.” -Stella Parks, author of Bravetart: Iconic American Desserts"Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” -Samin Nosrat, author of Salt Fat Acid Heat"Joy of Cooking is a mainstay in kitchens throughout America...accessible and comprehensive. The 2019 updated edition is the latest in Joy's long history of working to reflect the current home cook." -Food & Wine"Every kitchen should have running water, a stove, and a copy of Joy." -Saveur“This new edition of the Joy of Cooking is a masterwork. It’s also an affectionate nod to the spirit of Joy’s mother, Irma Rombauer. Her legacy of encouraging and empowering cooks lives on in this respectful and exciting new edition. It will delight you and will become your go-to resource.” - Robin Mather, Chicago Tribune"This new edition is a virtual necessity in any kitchen...and an astonishing value at its list price.” -Booklist, starred review“Impressive, timely… Becker and Scott have improved upon a classic without bending it so sharply that it will feel dated in a decade—quite an achievement indeed.” -Publisher's Weekly, starred review"Joy of Cooking has been in print since the Great Depression, but...it’s definitely no longer your grandmother’s cookbook. Consider it a must-have for every budding home cook." -Eater

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Book SynopsisONE OF THE BEST COOKBOOKS OF THE YEAR: The Guardian, Vice, Food & Wine, Bon Appetit, Robb Report 'A sophisticated, flavorful introduction to Korean cooking.' – Saveur 'Stunning and comprehensive.' – Vogue 350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.Trade ReviewAs featured in The Evening Standard Bon Appetit’s Best Cookbooks of Fall 2023 'Stunning and comprehensive.’ – Vogue 'This hefty collection of classic Korean recipes is sure to help you step up your hotpot, dumpling, and noodle game.’ – Food & Wine 'The Korean Cookbook isn’t just a great resource for Korean home cooking but a well-researched chronicle of how it has adapted, changed, and grown—a tome that any curious eater or anthropologist will certainly want on their shelf.’ – Bon Appetit 'Everyone from Maangchi lifers to people who have never cooked Korean food before will find a great entry point and plenty to love and explore.’ – VICE‘Tells an ever-evolving story of the Korean way of eating.’ – National Post 'Offers a sophisticated, flavorful introduction to Korean cooking.’ – Saveur 'For the foodie in your life.’ – T: The New York Times Style Magazine Australia 'A leading light of the New Korean Cuisine movement, Junghyun (JP) Park has co-authored The Korean Cookbook’ – Fine Dining Lovers 'For anyone looking to master Korean cooking or go deep on Korean food, there’s no more comprehensive read than this.’ – Robb Report 'I’ve been waiting for a cookbook like this one for a really long time—a comprehensive Korean cookbook that leaves no stone unturned.' – Mark Bittman on The Bittman Project Podcast 'The Korean Cookbook by Junghyun Park and Jungyoon Choi is nothing short of miraculous. A paradigm-shifting achievement comparable to Larousse Gastronomique, this extraordinary labor of love is an essential guide to all who want to not just cook well but to imagine a new culinary aesthetic through understanding what is true about a nation’s culinary history.’ – Min Jin Lee, author of Free Food for Millionaires and Pachinko, a National Book Award Finalist 'The Korean Cookbook pays homage to the true essence of hansik. Written by masters of their craft, this book shares with the world the depth of this art and technique. It is an essential tool for anyone who wants to understand Korean cuisine.’ – Eric Ripert, Wall Street Journal 'The new definitive culinary reference for chefs and home cooks who are interested in Korean culinary culture.’ – Foreword Reviews'Diving deep into the heart of Korean cuisine.’ – Tasting Table

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Book SynopsisExplore the culinary delights from across the Pokémon universe in this official cookbook.Featuring favourite flavours from every region, dive into dishes that celebrate the world of Pokémon and fuel up for your next battle!With over 45 recipes including quick snacks you can enjoy before a battle, to epic meals fit for a post-tournament celebration.For fans of all ages this official cookbook is the perfect addition to any Pokémon Trainer''s kitchen.

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Book SynopsisTom Parker Bowles gives us over 140 of his kitchen staples; the dishes he cooks day in, day out. This is home cooking at its best Fish Pie, Shoulder of Lamb with Pommes Boulanger, Noodle Soup, Treacle Tart all shamelessly indulgent, but straightforward to prepare and affordable.

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Book SynopsisTHE SUNDAY TIMES BESTSELLER'For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.' - Nigella Lawson-The Sunday Times Best Cookbooks of the Year 'This might be Henry's most useful book yet, which is saying something.' - The Sunday Times -Guardian's Best Cookbooks and Food Writing of the Year'The shining star is Diana Henry's From the Oven to the Table, in which she faultlessly delivers highly achievable, boldly flavoured dishes.' - Meera Sodha, the Guardian- Independent's Best Cookbooks of the Year'A new cookbook from Diana Henry is always a reason to celebrate and From the Oven to the Table is no exception.' - Independent -Observer Food Monthly 20 Best Food Books of the Year 'There's so much to love about the latest from the Sunday Telegraph writer. Its great strength lies in updating and upgrading food you'll want to produce with a flourish. Deliciously photographed, too.' - Allan Jenkins, Observer Food Monthly-Daily Mail's Cookery Books of the Year'Diana Henry is one of Britain's best cookery writers: her recipes are instantly appealing and she's the most elegant of writers. (...) Packed with hearty, highly flavoured dishes, it's the perfect winter cookbook for those days when you need sustenance without putting in too much effort.' - Daily Mail-Sunday Times Ireland Cookbook of the Year 'Of all the new cookbooks that came into my house this year, this is the one that has been used most often.' - Sunday Times Ireland-Delicious.magazine's Best Cookbooks of the Year'Her most simply satisfying book yet? A must-own.' - Delicious.magazine-'I'm not quite sure how Diana Henry does it but every book she writes is a winner; practical, enticing and evocative. And the recipes always work. This one may seem as simple as it gets (one-pot or tray cooking) but it never ceases to delight.' - Tom Parker Bowles, the Mail on Sunday-Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen. Praise for How to Eat a Peach:'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson'...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial TimesFood Book of the Year at the André Simon Food & Drink Book Awards 2019Trade ReviewEverything Diana Henry cooks I want to eat -- Yotam Ottolenghi

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Book SynopsisJacques Pepin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pepin's Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.A culinary masterclass taught by the master himself, Jacques Pepin's New Complete Techniques includes more than 600 cooking techniques and methods along with 160 recipes. Each recipe and technique is explained using step-by-step instructions accompanied by photographs featuring Pepin himself.Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish. Whether you're a home cook interested in learning basic skills, or a seasoned professional looking for pro-tips, Jacques Pepin's New Complete Techniques has something for everyone. An example of the range of topics covered includes:- How to sharpen a knife- How to peel an onion- How to bone a chicken- How to make decorative swans and flowers out of fruits and vegetables- How to use an old refrigerator as a smoker for troutThe time-tested recipes in this volume teach everyone, from the greenest home cook to the most wizened professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs and is redesigned to make it even easier to follow the step-by-step techniques.

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Book SynopsisKen Hom's books have sold over a million copies worldwide, and he has been cooking on television for over 30 years. This Chinese cookbook features authentic, delicious dishes presented clearly, alongside beautiful photography. A fantastic addition to any culinary library, and part of the collectable Hamlyn Classic Recipes series.

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Book SynopsisOh Cook! is a foolproof manual packed with practical information and delicious recipes for even the most basic of home cooks. If, like James May, the sight of the kitchen strikes fear into your very heart and you can’t identify a spatula from a fish slice – this is the book for you. **Accompanying a major Amazon Prime TV Series ** ‘The silent millions of reluctant home chefs have been waiting for decades for Oh Cook! the cookbook that, finally, drives a blunt meat skewer through the burgeoning pseudo-intellectualism of foodie media.’ – James May Oh Cook! is a foolproof manual packed with more than 60 delicious recipes for even the most basic of home cooks. In this TV tie-in, James May, star of Amazon Prime’s The Grand Tour, Our Man in Japan and previous host of Top Gear, seeks to unpack the mysteries of cooking, unearthing the secrets behind the perfect poached egg, smooth custard and how to impress your friends and family with a cracking Sunday roast. Taking readers on a culinary tour (around his kitchen), James builds upon his cookery skills, recreating dishes from his travels as well as rediscovering some nostalgic childhood favourites along the way. Chapters include:BrunchPastaPub GrubRoastsCurry NightAsian FusionThe Great OutdoorsSpongey Things With Storecupboard Saviours (for when the fridge is empty), which includes recipes for his beloved Spam, as well as hints and tips, James May is here to prove that really anyone can cook. On his journey to becoming a more accomplished home cook, he makes use of some his favourite gadgets and ingredients and through a traditional process of trial and error, knocks together some surprisingly delicious recipes, so that you can avoid all the common pit falls at home.Trade Review‘Genuinely useful’ – London Evening Standard ‘Common-sense recipes aimed to give novice cooks the know-how to feed themselves enjoyably.’ – Waitrose Weekend ‘May’s kitchen shtick continues to be a mix of everyman bafflement and mild curiosity about more refined culinary techniques, only with a minor twist – May is now edging away from banter in the direction of practical advice, albeit offered without any real confidence.’ – The Guardian review of Oh Cook on Prime Video

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Book SynopsisRecord your favorite culinary creations in this keepsake recipe journal inspired by the classic Pixar film, Ratatouille. In the immortal words of Ratatouille 's chef Auguste Gusteau: Anyone can cook! Fans of the classic 2007 Pixar animated film will agree, this deluxe journal is the perfect home for any kind of recipe. Home cooks and head chefs alike will love this journal's recipe template-it offers plenty of room to write instructions, notes, ingredients lists, and tips and tricks from the kitchen. Whether you are collecting family favorites passed down between generations or documenting new dishes, the Anyone Can Cook recipe journal is both a treasured keepsake for Ratatouille fans and a hard-working culinary notebook. BASED ON THE BELOVED PIXAR FILM: This deluxe journal is decorated with full-color spot illustrations inspired by the film. HELPFUL COOKING INFORMATION INCLUDED: Cooks will find helpful conversions, ingredient substitutions, and explanations of common cooking terms. REVIEW YOUR OWN RECIPES: Record your reactions in a five-star critic's review" and jot down memories of your favorite meals. Perfect for: families cooking together, beginner chefs, expert home cooks, Pixar enthusiasts, fans of the 2007 film Ratatouille Copyright (C)2022 Disney Enterprises, Inc. All Rights Reserved

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Book SynopsisSay goodbye to roughing it. And hello to a new kind of freedom.With over 80 fabulously tasty recipes you can cook on just two rings and a few barbeque feasts and camp fire crackers, this is the dashboard bible for anyone who ever dreamed of hitting the road at the wheel of a classic VW camper.From finding and cooking your own food to passing muster with the surfing set, THE CAMPER VAN COOKBOOK will show you how to make the most of every single moment on the road.Trade ReviewTurn your road trip into a culinary experience. Quite simply, this book is destined to reach camper van bible status... Ideal for families, singlies, foodies, festival-goers and outdoor lovers - you'd have to have a screw loose not to love this book. * adventure-cornwall.co.uk *His charmingly eccentric account of life on the road, one delicious recipe at a time, is set to become a modern outdoor classic... it occurs to me that Martin, who pulses with energy and Boy's Own enthusiasm, was made for television. Perhaps he could be sponsored by the British Tourist Authority, as he leads viewers down highways and byways to soak up the scenic beauty - while feasting on breakfast frittata with bacon. Many of the recipes would work just as well for a 'tented' camping holiday but the vintage wheels lend the whole occasion a certain grooviness. * YOU Magazine Mail on Sunday *This is not just a recipe book but a hugely practical, funny, inspiring introduction to camper van living. A cult book in the making, if I'm not mistaken. * Fiona Beckett www.foodandwinefinds.blogspot.com *Cook up a storm with a delicious outdoor on-the-go lunches and suppers. All you need is one pan, a cooker ring and a selection of seasonal ingredients * Country Homes & Interiors *'This inspirational handbook tells you how to cope during a weekend spent on four wheels with nothing but a fire and a two ring stove to cook' * Telegraph Magazine *'This is not just a cookbook, it's a bible for camping' * allaboutyou.com *

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Book SynopsisThe new Great British Bake Off book ties into the 2024 season of the UK''s most popular cooking show. Indulge in the very best comfort bakes that you''ll want to make time and again, with recipes from Paul, Prue and the bakers.This new book showcases 80 wonderful bakes inspired by the show''s most popular signature themes - Cake, Biscuits, Bread, Pastry, Patisserie, Dessert, Chocolate and Free-from - celebrating the very best in comfort bakes.Is there anything more comforting than the smell of a fresh bake wafting through the house? Paul, Prue and the 2024 bakers explore comfort in all its forms in these delectable, warm, cosy recipes. These include cakes for cheery family get togethers; recipes with a sense of nostalgia; hearty and warming bakes for cosy nights; and low-effort and quick concoctions that are an immediate balm.You''ll find rhubarb upside-down cake, served with lashings of custard; butterscotch shortbread - the perfect dunking biscuit; cheesy, salty crumpets that couldn''t be easier to make; a moreish malted chocolate and honeycomb layer cake, and so much more. Every page of this book is packed with sumptuous bakes that will become go-to recipes whenever good food is what you need.

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Book SynopsisOttolenghify every meal.Flexible, flavour-packed dishes that all lend a little something 'extra' to your next meal.It's harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It's tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Rounded off with a chapter on the 'one basics' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as a basic mousse transformed into coffee mousse with tahini fudge.This is cooking it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime.Praise for Ottolenghi Test Kitchen Shelf Love:'I absolutely love this book!' - Nigella Lawson'You could cook out of this for years and never eat a dull meal.' - Diana Henry, Telegraph'In this guide to making the most of what you have, it's inspiration that shines, rather than fancy ingredients.' - Observer Books of the YearTrade Review'Ottolenghi's test kitchen under a railway arch, where he and his team conjure up new recipes, has always felt like my version of Dahl's chocolate factory, and its spirit inhabits Ottolenghi's Instagram account. At a time when everyone and their pug is doing Insta-cookalongs, his is still something special' -- Marina O'Loughlin * Sunday Times *It is astonishing that after all these years of producing the most inventive cookbooks around, Yotam Ottolenghi never seems to run out of ideas. His secret is partly that he has such a good team behind him: the Ottolenghi Test Kitchen (OTK) ... This is the second book he has co-authored with Noor Murad, a young Bahraini chef, and it's one of the OTK's best. -- Bee Wilson * The Times *The second book from the OTK team, bursting with colour, flavour and so many recipes you'll want to cook - everyone a winner. * Delicious Magazine *Plenty of enticing recipes, which can be taken to the next level with home-made sauces, salsas, chutneys, oils and sprinkles. * Daily Mail *More joyful vegetables and clever salads [...] ingenious, as always. * Daunt Books *

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Book Synopsis"This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!" - Nigella Lawson"This will stay by my cooker. It's brimful of great uncomplicated ideas, intense flavours and loads of colour. And the recipes really are easy." - Diana Henry"I love every recipe. They're glorious - delicious, exciting, inspiring, and really easy." - Claudia Roden"Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat!" - Thomasina Miers-Moro is the highly acclaimed home of bold, flavour-centered cooking using few ingredients, perfectly combined. Trailblazing chefs Sam and Sam Clark bring the evocative flavours of Southern Spain and North Africa to everyday cooking. Discover outstanding simple recipes such as Roasted aubergines with pomegranates and pistachios, one-pot Monkfish stew with green beans, potatoes and alioli, and Chicken with preserved lemon labneh - on the table in minutes with the laidback, no-fuss attitude of the countries that inspire them.Trade ReviewThis is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous! -- Nigella LawsonThis will stay by my cooker. It's brimful of great uncomplicated ideas, intense flavours and loads of colour. And the recipes really are easy. -- Diana HenryI've been a great fan of Moro's during the 25 years that Sam and Sam worked their magic and brought out the best of Spanish, North African and Middle Eastern dishes. Moro Easy is a fabulous way to celebrate the anniversary. I love every recipe. They're glorious - delicious, exciting, inspiring, and really easy. -- Claudia RodenAnother beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat! -- Thomasina MiersA gift for home cooks wanting to shake up their repertoire without throwing the kitchen sink at it. Who would have thought just a few well-chosen ingredients could open so many new avenues? -- Tony Turnbull * The Times *

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Book SynopsisTHE INSTANT SUNDAY TIMES BESTSELLERSix everyday ingredients, incredible quick and easy meals.Mob are back with their much-anticipated simplest cookbook yet: ultra-tasty recipes made with six affordable ingredients, without ever compromising on flavour or originality.Find food for every craving with 115 new recipes, including:Chorizo Mac 'n' Manchego,Crispy Chilli Cauliflower,All-the-Onions SmashburgerHarissa Sausage Orzotto.Finishing off with Sweet Things, such as Negroni Jelly, Tangerine Tiramisu and White Chocolate Tahini Cheesecake.There's a finished photo for every single recipe plus ingredient pictures so you can instantly see what you need.These are unfussy recipes using minimal ingredients delivering all the excitement that defines Mob's modern food.

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Book SynopsisRevered as a chef throughout the culinary world, Simon Rogan has a brilliant reputation for artistry, innovation and excellence, and is renowned for the talent, vision and clarity of ethos he brings to his different restaurants.Trade Review‘No one has changed the way we look at food in Britain in the last decade as much as Simon Rogan – seasonality and freshness don’t work at the highest level unless you have a brilliant chef, one with a great vision. The food he sends to table is arguably the best in the country.’Elizabeth Carter ‘Simon Rogan is one of the UK's most pioneering and important chefs. We can all learn something from his intelligent, natural approach to traceable, plant-centric cooking, and his delicious creations never fail to delight.’Rosie Birkett ‘With Simon Rogan, British cookery has come of age. His recipes are steeped in our climate, our history and our future, as much a part of the Cumbrian landscape as Herdwick sheep.’Xanthe Clay, Telegraph ‘Simon Rogan is the most interesting chef working in Britain today. Each plate is delicate and unique.’ Oliver Peyton ‘Forever breaking new ground.’ The Good Food Guide ‘Rogan’s greatest achievement [is] the way his food connects you in some quite primal way to its source.’ Guardian ‘In his new book, Simon Rogan shows that farmed and foraged seasonal ingredients can come together to create delicious and sophisticated dishes.’ The Independent ‘Simon Rogan has defied Expectations with his long-awaited first book. Instead of an aspirational edit of the cutting-edge dishes that have earned him two Michelin stars, the founder of L’Enclume has penned a more personal collection of recipes inspired by his 12-acre Cartmel farm.’ Taste Cumbria magazine

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

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Book SynopsisInternational bestseller now in new gift format!Unlock the secrets and recipes of New York's cult food establishments.Learn the art of creating the perfect BLT, make the ultimate cheeseburger or, for something a little sweeter, indulge in a cinnamon roll, black-and-white cookie or famous New York cheesecake. Expat Marc Grossman highlights particular must-visit neighbourhoods, as well recipes for iconic dishes. Brimming with delicious food and gorgeous photography of the city that never sleeps, this is the ideal food-lover's guidebook for armchair - or real-life - travel.Table of ContentsCoffee TimeBreakfast TimeBrunch TimeLunch TimeSnack TimeAny TimeExtras

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Book SynopsisTreat your loved ones with this brand-new collection of Hairy Bikers'' recipes, perfect for families of all shapes and sizes.Inspired by their journey together, Si King has completed this book as a tribute to his best friend and cooking partner Dave Myers, and a celebration of the food they loved to cook for themselves and their families. The Hairy Bikers are known as the Kings of Comfort, adored for their hearty food, big flavours and simple recipes. With this book, Si King delivers all that and more - bringing joy to the kitchen as he looks back and shares this ultimate collection of their most treasured dishes along with heartfelt stories and reflections on their adventures together.Filled with mouth-watering ideas to take you from breakfast to dinner on weekdays, weekends and special occasions, chapters include: Best brunches Finger food and things on toast Hearty soups and salads On the table

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Book SynopsisA collection of over 70 wagamama favourites, Feed Your Soul is a celebration of the wagamama way.These dishes have been designed for every occasion and offer recipes for a variety of diets. Cook rapid weekday meals, watch slow-cooked ramens simmer and even learn the art of making gyoza - Feed Your Soul is packed with tips and ideas for bringing wagamama to your kitchen. Feed Your Soul encourages mindful cooking - taking the time to appreciate and enjoy creating and eating these dishes is key. Methods for preparing your own homemade ramen noodles, kimchee, sauces and stocks are shared, so your dishes can be created entirely by you. We can''t always spare the time to make everything from scratch, so you''ll also find speedy, nutritious and simple recipes, as well as ingredient swaps and hacks. Including the never-before-shared recipe for chicken katsu curry, the famous yaki soba and fiery bang bang cauliflower, the dishes are balanc

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Book SynopsisAlexina Anatole started her career on a trading floor in the City of London, but an obsession with food was always present. In the last year of her twenties she decided - after years of watching the show - that she was finally ready to enter MasterChef. Weeks of competing resulted in her reaching the final round of the 2021 season, coming runner up to champion Thomas Rhodes. The competition led her to realise that she might actually have a talent for cooking but, more importantly, it helped her to better understand her philosophy around food and flavour. Having read English at Cambridge, she now finds herself becoming a food writer - and thus coming full circle.

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Book Synopsis THE SUNDAY TIMES BESTSELLER SHORTLISTED FOR THE EDWARD STANFORD TRAVEL WRITING AWARDSiNews Best cookbooks for Christmas 2019bazaarnoun: a market in the Middle EastBazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. The magic of this cookbook is that you won't feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore. Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats.Recipes include:Grilled halloumi flatbreads with preserved lemon & barberry salsaRoasted tomato & chilli soup with herb-fried croutonsRoast vegetable bastillaGrilled tofu salad with tamarind & miso dressingPotato, ricotta & herb dumplings with walnuts & pul biber butterFeta, pul biber & oregano macaroni bakeCourgette, orange & almond cake with sweet yogurt frostingPRAISE FOR BAZAAR:'What (Sabrina) brings to the page is her warmth, brio and sheer greedy enthusiasm for bright and bold flavours, and her understanding that food is there not just to excite, but also to comfort' - Nigella Lawson'Another absolute beauty...I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight' - Tom Parker-Bowles'Sabrina Ghayour's gorgeous vegetarian recipes are hard to resist' - Red magazine'This book is likely to become a well-thumbed tome for me' - The Caterer'The recipes are vibrant, colourful and wonderfully creative' - Delicious Magazine PRAISE FOR SABRINA GHAYOUR 'The golden girl of Persian cookery' - Observer'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella Lawson

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Book SynopsisThe Giggling Squid Cookbook is a celebration of Thai food from the much loved restaurants famous for their Thai tapas and beautifully designed bold vibrant interiors. Learn the secrets of their classic and sharing dishes and cook them at home for family and friends and entertain a crowd with a delicious spread of tasty Thai delights.Thai tapas starters star signature dishes Golden Money Bags, Sweet Jicama Salad, Candy Pork with Pineapple and Grilled Squid with Garlic. Classic dishes with new twists include all their favourite fish, meat, curry, noodle and rice dishes. Plus exciting chapters inspired by the latest exciting addition to the restaurant menu - breakfasts and light meals and a special drinks section with spicy teas and zingy cocktails and mocktails. There are vegetarian and vegan recipes throughout and delightfully sticky deserts with sweet,fruity Thai flavours.Recipes are introduced by Pranee who opened the first Giggling Squid with her husband Andy in their small fishmen's cottage in Brighton 20 year ago. She was determined to bring real Thai mealtime buzz to the UK and Giggling Squid now has 45 restaurants nationwide with 5 new openings for 2022 plus delivery only outlets too.

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Book SynopsisIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

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Book Synopsis'Christmas simply wouldn't be Christmas without Good Housekeeping it's a trusted friend and companion that brings a little extra comfort, joy and sparkle to the festivities and feasting.' Dame Joanna LumleyYour ultimate Christmas cookery companion'Tis the season to serve up the festive favourites we all know and love. From our best-ever roast turkey to mouthwatering mince pies and a perfectly flamed Christmas pud, these delicious dishes will remain at the heart of your Christmas celebrations for many years to come.With more than 400 recipes and page after page of sumptuous photographs, you'll find everything you need for a joyful Yuletide inside. Carefully curated to cover every possible seasonal gathering, there are delicious canapés, sparkling cocktails, tasty bakes, edible gifts and decadent desserts, as well as great new ideas for an unforgettable Christmas Day feast and ingenious ways to use up all those leftovers! Each recipe has been Triple-Tested in the Good Housekeeping kitchens so you can rely on them time and time again. Plus, we've packed in plenty of our most invaluable expert tips and time-saving hacks so you can get out of the kitchen and enjoy the special celebrations, too.From one of the world's most trusted brands, this is a must-have Christmas cookery book to treasure forever.

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Book SynopsisHome-made food has so many attractions. With your food mixer to hand, cakes and pastries, pies and tarts, sweet and savoury fillings and lots more besides, are quick, easy and fun to make. Children will love joining in with weighing ingredients and decorating the finished product. A food mixer also means much more control over the choice and quality of ingredients.Discover how to exploit this handy kitchen aid to its full potential, using the versatility of the food mixer''s three blades and their functions to whisk, whip, knead and mix.There is a mouthwatering and tempting collection of over 100 delicious recipes including sweet and savoury recipes: biscuits and cookies; scones and muffins, small cup cakes and tray bakes; large cakes and teabreads; puddings and desserts; as well as savoury pies, tarts, pastries and crumbles; breads and pasta. And there are also recipes for icings and spreads, fillings, toppings, and much more.

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Book Synopsis_________________ Winner of the Guild of Food Writers General Cookbook Award 2020 _________________ ‘A manual for living and a declaration of hope’ – Nigella Lawson ‘Beautiful, life-affirming memoir with recipes ... The most talented British debut writer in a generation’ - Sunday Times 'Brave and moving ... as effective as a manual for life as it is as a kitchen companion' - Shamil Thakrar, co-founder of Dishoom _________________ There are lots of ways to start a story, but this one begins with a chicken. Because one night, Ella found herself lying on her kitchen floor, wondering if she would ever get up – and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive. Midnight Chicken is the story of Ella’s life in a Tiny Flat, and the food she cooked there. From roast garlic and tomato soup to charred leek lasagne or burnt­butter brownies, she shares recipes that are about people, about love, about the things that matter every day. This is a cookbook-of-stories to make you fall in love with the world again. With a new afterword about life after The Tiny Flat. _________________ 'An utter treat' - Dolly Alderton 'Divine. Utterly totally perfect' - Charly Cox 'Generous, honest and uplifting' - Diana Henry 'So thoughtfully and poetically written' - Josie Long 'She cooks like a dream and writes like an angel' - Sarah Phelps 'She has found a way to write not just about food itself but, more importantly, about the darkness for which cooking can be a partial remedy' - Bee Wilson _________________Trade ReviewA manual for living and a declaration of hope -- Nigella LawsonAn utter treat -- Dolly AldertonThe most talented British debut writer in a generation * Sunday Times *A moving testimonial to the redemptive power of cooking. Risbridger knows that it offers not just solace but a map; cooking can save you. Generous, honest and uplifting. I wish I’d had this book when I was in my twenties -- Diana HenryHer writing is beautiful, brave and moving. She shares wholeheartedly with her reader, not just of her experience, but also herself. This is a book for all seasons and states of mind and is as effective as a manual for life as it is as a kitchen companion -- Shamil Thakrar, co-founder of DishoomDivine. Utterly totally perfect * Charly Cox *So full of loving kindness and so thoughtfully and poetically written * Josie Long *She cooks like a dream and writes like an angel * Sarah Phelps *She has found a way to write not just about food itself but, more importantly, about the darkness for which cooking can be a partial remedy -- Bee Wilson

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Book SynopsisHome is more than a place. It's a feeling.Rick Stein has spent his life travelling the world in search of cooking perfection - from France and Italy to Australia and the far east - and inspiring millions of food lovers with the results. In Rick Stein At Home, he takes us into the rhythms and rituals of his home cooking. In his first book to celebrate his all-time favourite home-cooked meals, Rick shares over 100 very special recipes, including many from his recent Cornwall series - from sumptuous main courses such as Cornish Bouillabaisse and Braised Pork Belly with Soy and Black Vinegar to indulgent desserts like Apple Charlotte and Spiced Pears Poached with Blackberries and Red Wine. Rick explores family classics that evoke childhood memories and newer dishes that have marked more recent personal milestones - along with unforgettable stories that celebrate his favourite ingredients, food memories, family cooking moments and more. Sharing the dishes he most loves to cook for family and friends throughout the year, Rick takes you inside his home kitchen unlike he's done in any previous book.

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Book Synopsis

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Book Synopsis

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Book SynopsisWinner of 2021 National Geographic Traveller Reader Award for 'Best Food & Travel Book' Shortlisted for the Guild of Food Writers First Book and Single Subject Book Awards 2021 Gourmand Cookbook Award Winner 2020 In 2016 two locals, frustrated at the lack of opportunities to eat the seafood landed in Ullapool, started a seafood shack on the harbour of the North West Highlands town. Serving up whatever their fishermen friends brought them every day, Kirsty Scobie and Fenella Renwick’s crowd funded project was an instant success and a new book, to be published in November, brings this to life. In their first book, Kirsty and Fenella tell the story of Ullapool’s Seafood Shack and bring together the recipes for the fresh, vibrant, ballsy dishes that have made The Seafood Shack such a Scottish treasure: from their famed Haddock & Pesto Wrap and the super-luxe Lobster Mac & Cheese to incredible super-local delicacies like Spiney Popcorn. The Seafood Shack was born out of a conversation between Kirsty and Fenella out at sea with their fishermen partners. Ullapool has around twelve local boats fishing in the clear, icy waters of The Minch: five prawn trawlers and seven inshore creel boats, with a further two crabbing boats coming in each week and ten or so white fish boats landing regularly. The vast majority of this huge variety of seafood landing daily was then transferred straight onto the back of a lorry, making it difficult to source it locally. Eager to keep a little fresh seafood for their hometown, Kirsty and Fenella opened up The Seafood Shack. The shack swiftly went onto win recognition, winning the BBC Food & Farming Award for Best Street food or Takeaway in 2017 and hosting visits from the likes of Mary Berry and Albert Roux. Kirsty says: “Many tonnes of seafood are caught in our Scottish seas and then transported straight out of Ullapool. We wanted to play a part in keeping some of our seafood local and so the Seafood Shack was born. What we really love now is being behind the hatches, cooking away and chatting to our customers as they devour a haddock wrap or peel open some fresh buttery langoustines. The book tells this story and shares our approach. What makes the Shack so wonderful to us is its relaxed feel and we don’t have to be stuck in a kitchen behind closed doors, we can be involved in every aspect. The food we cook is simple, quick but most importantly fresh and delicious.” Punctuated by the voices of local fishermen, the book celebrates the fishing industry that has been the beating heart of Ullapool’s village life for 230 years. With both Fenella and Kirsty’s partners actively involved in fishing, The Seafood Shack also reflects the debate around sustainable fishing. Fenella says: “The people behind our seafood are a huge part of our story: from Josh’s langoustines and lobsters, Gary’s hand-dived scallops and Stephen’s white fish to the team at our local smokehouse or Joe our oyster producer. These amazing people have been a massive part of our success: at the end of the day we’re not amazing chefs, we’re just two girls who love to cook and having such fantastic and fresh produce is what makes the Shack work.” The Seafood Shack provides over 80 down to earth recipes and tips for cooking white fish, smoked fish and shellfish. Kirsty and Fenella’s work on the book was recognised when they were announced as winners of the Jane Grigson Trust Award for New Writers earlier this year.Trade ReviewThe Seafood Shack in the Scottish Highlands is serious about high quality and sustainable seafood. * The London Evening Standard *'A charming, soulful book, capturing the essence of eating locally and sustainably by bringing life to the fishing community of Ullapool' * Guild of Food Writers *

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Book SynopsisKeep favourite recipes at hand yet neatly filed in a decorative Galison recipe file box. Eight glossy tabbed dividers organize recipes into Fruits and Vegetables, Breads and Pasta, Eggs and Dairy, Soups and Salads, Meats and Poultry, Fish and Seafood, Desserts, and Beverages

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Book SynopsisTHE NO. 1 SUNDAY TIMES BESTSELLERThe brand-new cookbook that will make getting good food on the table easier than ever before . . . Jamie''s back to basics with over 120 simple, delicious, ONE pan recipesFEATURING RECIPES FROM THE HIT NEW CHANNEL 4 SHOW JAMIE''S ONE-PAN WONDERS''JAMIE''S EASIEST RECIPES EVER'' DAILY MAIL''Lovely straightforward ideas'' Daily Telegraph''Full of affordable one-pot dinners and desserts'' BBC Good Food''The nation''s favourite chef'' Sainsbury''s Magazine''Easy and delicious'' The Times_______In ONE, Jamie Oliver will guide you through over 120 recipes for tasty, fuss-free and satisfying dishes cooked in just one pan. What''s better: each recipe has just eight ingredients or fewer, meaning minimal prep (and washing up) and offering maximum convenience.Packed with budget-friendly dishes you can rustle up any time, ONE has everything from delicious work from home lunches to quick dinners the whole family will love; from meat-free options to meals that will get novice cooks started.With chapters including . . . Veggie Delights Celebrating Chicken Frying Pan Pasta Batch Cooking Puds & CakesSimple dishes like Juicy Tahini Chicken, Hassleback Aubergine Pie and Squodgy Croissant Loaf will soon become your firm new favourites.There are plenty more no-fuss, tasty recipes that make ONE sit alongside 5 Ingredients and 15-Minute Meals as your go-to kitchen companions._______''Hearty crowd-pleasers that will warm up the coldest day - without endless washing-up'' Mail Online''King of fuss-free flavour Jamie Oliver has worked his magic again. Sensational'' Prima''Jamie Oliver conjures easy, mouth-watering dishes from only a handful of ingredients'' Sunday Times''Packed with budget-friendly dishes you can rustle up any time . . . his most user-friendly cookbook'' Hello!''Jamie Oliver has produced so many books that play on simplicity . . . This, though, could be his biggest seller yet. It has the simplest premise. Like all Oliver''s books it''s empowering'' Diana Henry, Daily Telegraph''Fuss-free recipes'' Good Housekeeping''There is only one Jamie Oliver. Great to watch. Great to cook'' Delia Smith ''Cooking for all the family has been transformed by the master of healthy home cooking'' Woman & HomeTrade ReviewSimple, delicious recipes with minimal washing up * Daily Mail *Jamie Oliver brings a few simple ingredients together and makes them sing in his new book, full of affordable one-pot dinners and desserts * BBC Good Food *Easy and delicious * The Times *If you want good food made simply, look no further than the fuss-free recipes in Jamie Oliver's new book, One * Good Housekeeping *Easy and delicious dishes that save on the washing up * Best *The recipes look delicious * Good Housekeeping *There's an abundance of inspiration for meat eaters and vegetarians alike . . . with mouthwatering results * Daily Mirror *King of fuss-free flavour Jamie Oliver has worked his magic again. Sensational * Prima *Hearty crowd-pleasers that will warm up the coldest day - without endless washing-up * Mail Online *Packed with budget-friendly dishes you can rustle up any time . . . his most user-friendly cookbook * Hello! *Jamie Oliver has produced so many books that play on simplicity . . . This, though, could be his biggest seller yet. It has the simplest premise. Like all Oliver's books it's empowering. -- Diana Henry * Daily Telegraph *Delicious dishes * Great British Food *

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Book SynopsisIt's the return of the MOB! This time celebrating all things crispy, squidgy, cheesy, spicy, warming, sticky, nourishing... all the flavours, textures and feel of comfort pulled together in one book, 100 recipes.'This book is pure delicious joy....this feel-good collection, with delicious twists crammed into every recipe. Perfect for autumnal cooking and colder nights.' BBC Good FoodCOMFORT MOB is a celebration of hearty dishes from around the world that warm, soothe and fill us. Spending time in the kitchen recreating comfort is a way to indulge in dishes from the past and find new flavour and texture combinations that appeal to our senses.Featuring old-school bangers with a MOB Kitchen twist such as Roast Garlic Chicken Pie or Beef Brisket Lasagne, and modern dishes like Sriracha Crispy Tofu or Coca Cola Chicken Wings, COMFORT MOB encourages you to indulge every palate and craving in a fun, affordable and achievable way. If you're in a hurry but need a quick dose of comfort, recipes like the Grilled Halloumi and Peach Burger with Chipotle Mayo or Ben's Dad's Puttanesca will hit the spot in no time. For an extra dose of comfort, follow Mob's recipes for making your own pasta, focaccia and gnocchi to take your meal to the next level. Mob have also cooked up some cosy dessert recipes to finish - try Miso Sticky Toffee Pudding or extra-oozy Chocolate Jaffa Pool. COMFORT MOB is a nod to homeliness and cosy nights spent cooking with friends and family, recapturing the feeling of better, safer times with food that loves you back.Trade ReviewThis book is pure delicious joy....this feel-good collection, with delicious twists crammed into every recipe. Perfect for autumnal cooking and colder nights. * BBC Good Food Magazine *Unreserved deliciousness that ticks every single emotional box. -- Yotam Ottolenghi

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Book Synopsis3-2-1 is a brand new way of cooking delicious food, that is completely life changing. Every recipe is formulated to contain 3 portions of fruit and vegetables per person, serving 2 people and all made in one pan. That's it! Curries, Stews, Traybakes, Casseroles, Salads and more. Take the effort out of cooking and put health and enjoyment back in.Food and nutritional medicine play a crucial part in our general wellbeing I've examined hundreds of academic studies that show which diets have the biggest health impact, which ingredients are best to include, as well as which cooking processes maintain nutritional quality.'Bestselling author and NHS medical doctor, Dr Rupy introduces his simple 3-2-1 formula, making it possible to easily cook healthy meals every single day. Following on from his two bestselling cookbooks, he builds on his message that the most important health intervention anyone can make is what you put on your plate.Containing over 100 recipes that taste spectacular, offerTrade Review‘This is a great cookbook that encourages everybody to live a healthy and happy lifestyle. I’ve followed Doctor Rupy for years and I love his mission to improve the health of everyone using food.’– Joe Wicks, The Body Coach and best-selling author of Lean in 15 ‘Dr. Rupy is a good friend and colleague of mine, I see him as part of the new generation of physicians teaching people that food is medicine. “The Doctor's Kitchen” brand is inspiring both patients and the medical profession about how we can use food and lifestyle to improve the health of the world.’– Dr Mark Hyman – physician, scholar and New York Times Bestselling Author ‘Dr Rupy Aujla is here to help heal the world’– Balance ‘The year 2017 saw a little-known GP publish a recipe book in the hope of encouraging the masses to understand the power of food as preventative medicine. The wellness crowd bought the book – and into the movement itself – and Dr Rupy Aujla has since become known as the face of culinary medicine’– Women’s Health

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Book SynopsisFinally experience the foods from this classic children's series with The Anne of Green Gables Cookbook. Join Anne Shirley and her friends in Avonlea with the charming recipes in The Anne of Green Gables Cookbook, a recipe collection inspired by L.M. Montgomery’s famous children’s book series, Anne of Green Gables. Have you ever wanted to sneak a sip of Diana Barry’s Favorite Raspberry Cordial or try a slice of Anne Shirley’s Liniment Cake (without the liniment!)? Now you can, with the delightful teatime snacks, mains, desserts, and more created by Kate Macdonald, L.M. Montgomery’s granddaughter. From Poetical Egg Salad Sandwiches and Marilla’s Plum Pudding with Caramel Pudding Sauce (without the mouse!) to Gilbert’s Hurry-Up Dinner, the recipes included here are mentioned throughout the books in the Anne of Green Gables series, along with recipes from L.M. Montgomery’s own kitchen. With a lovely grosgrain ribbon, full-color photography, whimsical illustrations, and quotes and anecdotes, this cookbook is the ideal gift for all “kindred spirits” and lovers of Avonlea.

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Book SynopsisThe world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, nomaTrade Review"Insightful... The creative workings inside the head chef's mind to the highs and lows that came with running a restaurant with such a huge amount of expectation riding on it... A journal peppered with humour and the warmth of team spirit. However, it's not all self-reflection. Fans will also get the chance to roll up their sleeves and cook. Twenty recipes close the book polished off with some incredible photography by Ditte Isager."—FineDiningLovers.com"A surprisingly personal journal of a year at the original Noma and 100 recipes."—The New York Times

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Book SynopsisMake your comfort food dreams come true with Comfy, the essential cookbook for simple, indulgent and joyful dinners to make your heart sing.Creator of the renowned food blog Don''t Go Bacon My Heart, Chris Collins has curated a collection of feel-good dinners that put flavour first, combining accessible ingredients, straightforward methods and failproof cooking advice for unforgettable meals every time.- Burrata Caprese Pasta- Cottage Pie Baked Potatoes- Easy Bloomer Bread Pizza- Brown Butter Gnocchi with Sage and Butternut Squash- Soul Soothing Chicken Orzo Soup- Roasted Sweet Potato Salad with Poppy Seed Dressing- Harissa Halloumi Skewers- Katsu CurryEverything from plates piled high with pasta, takeaway classics reinvented for the home kitchen, set-and-forget slow-cooker favourites and dinner-worthy soups and salads. This is year-round food that you''ll never want to stop cooking.The only book you need to create cosy and delicious evenings for you, your family and your friends.

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