General cookery and recipes Books

Book SynopsisInspired by her son, who left for university with no cooking skills, Joy May wrote NOSH for Students a simple cookbook specifically for students. What was needed was an easily attainable taste of home, oh, and pictures with every recipe! Joy helps to take the chore out of cooking, giving students a taste of success and fun in the kitchen.Trade ReviewWhat Real Students Say... As a self confessed cookery dummy I found this book to be extremely useful. Its fun, easy to use, interesting and even my MUM uses it...a bargain price. This book was a present just before leaving for uni. I have now finished my 2nd year and its my bible! ...the recipes are all really easy and inexpensive. A beautifully illustrated book...It's easy to follow & you don't need tons of equipment - not even scales! This book is absolutely amazing. I started university not being able to cook and now I cook shepherd's pie, curry and full roast dinners just a year afterwards. This book has revolutionized my eating habits! A menu for a week and planning what to buy will revolutionize spending habits too. If your child is starting uni please buy them this book because I really do not know how I would have got through uni without it.;What Mums and Others Say... Beware! May reduce phone calls home...from what I can gather, this book has been in daily use in my daughter's new household for the last 6 weeks... she's almost stopped phoning up to say;How do I cook this? I sent my lad off to university with a variety of student cookery books alongside a slow cooker. The slow cooker remains unused as are the other books - apart from this one. He shares a house with 5 lads, they all use this book. My son never used to do any cooking, but now he cooks for himself every day! My daughter starts University in October so I got one for her too. I will definitely buy a few more as gifts for friends' sons and daughters - excellent value! --Amazon Reviews

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Book SynopsisJesse Jenkins aka ADIP (Another Day in Paradise) is a chef and social media sensation based in London. Jesse's cinematic vegetable-focused cooking videos on Instagram reach up to 2.1 million views solidifying his status as a new star on the UK cooking scene. A relative newcomer to social media, Jesse grew up in LA, combining work in a professional kitchen with life as a sponsored skateboarder. Almost a decade working as a fashion photographer in the UK followed, but it was cooking that always got Jenkins excited. Inspired by the people he has cooked for and alongside over the years, his food is fresh, fast and a bit filthy, with a laid-back Americana vibe perfect for sharing.

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Book SynopsisNow a major Netflix documentaryA Sunday Times Food Book of the Year and a New York Times bestsellerWinner of the Fortnum & Mason Best Debut Food Book 2018While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.Trade ReviewQuite simply an essential book ... a masterpiece -- NIGELLA LAWSONI have become slightly obsessed ... revolutionary in its simplicity -- YOTAM OTTOLENGHIThis beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy -- ALICE WATERSAn exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out * * New York Times * *Funny and beautifully illustrated, this book will change the way you cook * * BBC Good Food * *A must for anyone wanting to be a better cook. Salt, Fat, Acid, Heat teaches the fundamentals of cooking and dives into the four elements that make food taste great. So do yourself a favour and buy this book. I promise you won't regret it -- APRIL BLOOMFIELDThe book set to shape significantly what we eat in the future . . . also, her accompanying Netflix documentary series is wonderful * * Daily Mail * *The lush, four-episode Netflix series inspired by this book might be the trebuchet that launched Samin Nosrat to household-name status, but it's her book that we'll still be reaching for decades from now . . . After applying Nosrat's lessons . . . I feel like I've levelled up from journeyman to master * * New Yorker * *In her liberating and indispensable guide to the whole subject of cooking, Samin Nosrat explains with humour and concision how all great cookery boils down to the four elements of the title * * The Week * *Superb . . . Samin Nosrat charmingly [breaks] cooking down into its most basic elements * * Times Literary Supplement * *A genius approach to cooking which breaks down the four essential elements to great cooking * * Esquire * *One of the best things about Samin Nosrat . . . is her low-key, down-to-earth and joyful approach to cooking. No matter what she's making or talking about, she makes cooking seem fun and downright accessible * * Kitchn * *A must-read for both aspiring and experienced chefs and foodies alike * * Sports Illustrated * *An unbelievably useful crash-course in cooking that broke everything down to those four essential elements * * Esquire * *A guide to handling the essential elements you need to master to be an excellent cook . . . Expect to learn something * * Universe * *Salt, Fat, Acid, Heat has made me situate cooking high-quality meals for myself as an act of radical self-care back into my life -- Mélissa Laveaux * * Clash Magazine * *Samin delves into the science of cooking in an easily digestible way and suddenly makes sense of the instructions you've been blindly following in the kitchen your entire life . . . Just about everything you could want to know about cooking is in this book * * Cate in the Kitchen * *

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Book SynopsisSami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990's.Sami moved to London in 1997 and worked at Baker & Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. At Ottolenghi, Sami and Yotam created a concept that has proven a huge success from day one, serving trademark savoury food and pastries, providing catering and running two busy restaurants in central London. Over the years, Sami was in charge of food creativity and nurturing younger chefs around the company.Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook. Sami's third cookbook Falastin is co-authored with Tara Wigley and was the winner of the Fortnum & Mason Cookery Book of the Year 2021.

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Book SynopsisOnce I hand them off to you, these recipes are no longer mine. They're yours, to do with as you please. And maybe, in the act of receiving, a little thread of connection will be woven between me and each of you.How can a recipe express the joy of sharing a meal in person? This is the feeling that Samin Nosrat sets out to capture in Good Things, offering more than 125 recipes for the things she most loves to cook.You'll find go-to recipes for ricotta custard pancakes, chicken braised with apricots and harissa, a crunchy Calabrian chili crisp, super-chewy sky-high focaccia and a decades-in-the-making, childhood-evoking yellow cake. Samin also shares tips and techniques, from how to buy olive oil (check the harvest date) to when to splurge on the best ingredients (salad dressing) to the one acceptable substitute for Parmigiano Reggiano (Grana Padano, if you must).Good Things captures, with Samin's trademark blend of warmth and precision, the essence of what makes cooking such an important source of comfort and delight, and invites you to join her at the table.

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Book SynopsisIn Plants Taste Better, Chef Richard Buckley shows readers how to cook restaurant-quality vegan dishes at home, using exciting flavours and textures.

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Book SynopsisTRANSFORM YOUR AIR FRYER COOKING WITH JAMIE OLIVER''S EASY, VERSATILE, AND DELICIOUS RECIPES Air fryers save you time and money. Now discover just how delicious air frying can really be, with Jamie . . .--Whether you're new to air frying or an expert, Jamie Oliver's here to help you take your gadget to the next level enter Easy Air Fryer.The result of months of experimentation, this is the first book to show you just how delicious and versatile air frying can be. Whether prepping ahead or cooking to order, Jamie will have you making meals people won't believe were created in the air fryer.Enjoy big, bold & delicious food, including: Sticky Aubergine Noodles Teriyaki Pork Ribs Chilli Con Carne Meatballs Roast Carrot and Goat's Cheese Salad Smoked Haddock Pakoras Kerala Roast Chicken & Curry Sauce Pear & Blackberry Crumble Mint Choc Chip Whoopie Pies And moreChapters include Quick Fixes, New Classics, Big Up the Veg, Super Salads, A Little Bit Fancy, Cute Canapes, Get Your Bake On and Proper Puds.Full of hacks, inspiration and new ideas, Jamie's Easy Air Fryer will have you cooking easy, tasty, nutritious food time and again.-- PRAISE FOR JAMIE OLIVEREasy, achievable and delicious; Oliver has created another fail-safe cookbook for families and those of us who are stretched for time' Daily TelegraphJamie has a way of inspiring us with new takes on old classics. There wasn''t a recipe we didn''t want to make' Independent''There is only one Jamie Oliver. Great to watch. Great to cook'' Delia Smith

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Book SynopsisFeast on delicacies unique to the Earth Kingdom, Water Tribe, Air Nomads, and the Fire Nation with the Avatar: The Last Airbender: The Official Cookbook.From the shores of Kyoshi Island to the crowded streets of Ba Sing Se, this official cookbook collects signature dishes from all four nations, like vegetarian plates of the Air Nomads, fiery entrees from the Fire Nation, seafood from the North and South Poles, and delectable cuisine from the Earth Kingdom. Featuring enticing color photography, step-by-step instructions, and tips for adapting dishes to specific diets, this book includes sixty authentic food and beverage recipes inspired by the beloved series. Enjoy this diverse compendium of delicacies from the world of Avatar: The Last Airbender.

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Book SynopsisNick DiGiovanni is a chef, food content creator, and world record holder for numerous food-related feats. After becoming the youngest-ever finalist on MasterChef, Nick rapidly garnered a loyal, eager-to-learn audience for his award-winning video content. Nick cooks almost daily, drawing inspiration from the many chefs he's worked with as well as his diverse extended family. His goal in life is to make the world a happier, better-fed place through food. Nick and his dog, Pepper, reside in Boston, Massachusetts surrounded by family and friends.Trade Review"DiGiovanni’s clear passion for food will inspire home cooks of all levels to embark on their own culinary adventures."—Publishers Weekly

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Book SynopsisWith three little boys less than two years apart and a packed schedule as an online creator, Caroline Chambers often doesn't feel like cooking.

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Book SynopsisA grand tour of the science of cooking explored through popular dishes.Trade Review"López-Alt's application of scientific rigour to home cooking is actually a lot of fun. Any book that devotes 13 pages to achieving the perfect chip is all right by us." -- Best Food Books of 2015 - The Observer"It’s [The Food Lab] a must-read for home cooks, especially at this time of year, when culinary skills are tested to their limits... Buy this book for your favourite food nerd and you’ll get precious little conversation out of them on Christmas Day." -- The Telegraph"López-Alt shows that conventional methods do not always work well and explains how home cooks can achieve better results using new techniques. A bestseller in America." -- Katy McGuinness, Best Cookery Books 2015 - The Irish Sunday Times"... The Food Lab: Better Home Cooking Through Science is mind-bogglingly detailed and rewarding." -- Holly O'Neill, The 4th Annual OFM 50 - The Observer"The one book you must have, no matter what you’re planning to cook or where your skill level falls." -- Cree Lafavour - The New York Times Book Review"...you truly do get back what you put in. As such, it [The Food Lab] won’t inspire those who have no current interest in cuisine, but for everyone else, it is the only book you need to become a seriously good cook." -- Chemistry World"He’s [J. Kenji López-Alt] got science on his side (and a degree from MIT) and has spent countless man-hours thinking about and reverse-engineering what, exactly, makes delicious food work. (We highly recommend picking up his 1,000 page, James Beard award-winning cookbook The Food Lab: Better Home Cooking Through Science.)" -- GQ Online"It's this commitment to scientific method that takes the recipes in The Food Lab to another level in the pursuit of cooking perfection." -- BBC Focus

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Book SynopsisTrade ReviewAn instant classic . . . As captivating, simple, charming and insanely moreish as the best Italian food. Take it to bed with you and you will fall asleep dreaming you're in Italy. But take it to the kitchen and you will find yourself using it as often as a pan or a peeler * Stephen Fry *A brilliant food-led memoir from the all-round gem, Stanley Tucci. It's a love letter to food and a life lived in the pursuit of the good things * Anna Jones, Author of 'One Pot, Pan, Planet' *It is as infectious as it is delicious, as funny as it is insightful. The only reason to put this book down, is to go cook and eat from it' * Heston Blumenthal *A delicious story of appetite, family and pasta. A serious amount of pasta. In this gloriously written memoir, the ever tasteful Stanley Tucci invites us to his table and feeds us all the good stuff * Jay Rayner *Tucci, as all the world knows by now, likes to eat and drink . . . His memoir, however, takes his passion to another level . . . The world needs more men like this * Observer *A divine celebration of food, Italy and life, this joyous memoir from the popular actor is a real treat * Woman & Home *Moving, funny and greedy . . . If food is everything to you, you'll love it * Diana Henry, Sunday Telegraph *His descriptions of the Italian food he grew up with, woven through with family stories and the recipes he's encountered on his travels, will leave you hungry - and in no doubt that this is a man who knows both how to eat and how to live * Guardian *A delicious foodie memoir . . . An intimate reflection on the intersection between food and life * Irish Daily Mirror *Incredibly seductive ... A warm and lovely book * Financial Times, Best Books of 2022: Food and Drink *

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Book SynopsisA bounty of recipes for homemade preserves that are good for you, from smoked and spiced pickles with gut-friendly attributes or energizing drinks such as oak-aged blackberry kombucha to healing gourmet treats such as homemade miso or wild garlic oil. Organised in chapters focusing around infusing, fermenting, pickling and drying, Rachel''s recipes use everyday ingredients in ingenious ways to create treats for any occassion. The act of making edible gifts for others is just as rewarding as receiving them, especially when you keep a store of jars for yourself to to savour as the seasons come and go. Treat both those around you and yourself to the bounty of a modern larder full of delicious offerings.

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Book SynopsisReaders can bake their way through Hogwarts School of Witchcraft and Wizardry! Packed with 45 recipes and gorgeous, eye-catching photography, this baking cookbook inspired by the films is a must-have for every Harry Potter fan.

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Book Synopsis''Every bookshelf needs this - it''s Italian food, but not as you know it'' The Times Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen in his ultimate go-to Italian cookbook. He shows you that truly authentic Italian cooking is simple, beautiful and achievable. Find all of the recipes from Jamie''s Channel 4 hit-series Jamie Cooks Italy, and many more inside this book. _____________This wonderful, best-ever collection of recipes, deliver on big flavours and comfort; a celebration of truly great Italian food you''ll want to cook for yourself, your friends and your family. Delicious recipes include . . . GRILLED APRICOT SALAD with thyme, mozzarella, pink peppercorns and proscuttio TUNA FETTUCCINE with baby courgettes, cherry tomatoes, pecorino and crushed almonds CHICKEN SKEWERS wrapped in proscuttio with salsa verde stuffing, potatoeTrade ReviewFood is described in Jamie's trademark cheeky chappy style, but infused with real, in-depth knowledge of Italian food. Bravo, Jamie. * Mail Online *An irresistible collection of classic Italian recipes, trusty old favourites like carbonara and ragu sitting alongside more inventive dishes including baked tiella rice with mussels or turbot al forno.An essential purchase for any fan of Italian cuisine * Daily Express *Every bookshelf needs this - it's Italian food, but not as you know it * The Times *Jamie creates the ultimate manual for us to follow at home * Daily Star *Jamie's ultimate go-to Italian cookbook. Jamie Cooks Italy shows you that authentic Italian cooking is simple, beautiful and achievable * RTE Guide *Delicious (and easy) new recipes from Mr Oliver * The Daily Telegraph *Jamie Oliver shares recipes he's gleaned from the heroines of Italian food * The Sunday Telegraph *Grandmamma Mia, that's tasty! Jamie Oliver rekindles his Italian love affair to serve up classic family favourites * The Daily Mirror *Jamie Oliver and Gennaro Contaldo set out to discover some of the country's most treasured and life-affirming dishes * i *Jamie Oliver shares the recipes he's gleaned from the heroines of Italian food * The Sunday Telegraph *Jamie has gone back to Italy's 'nonne' or grandmother's to help him rediscover rustic food * Sunday Mirror *It's been a while since Jamie Oliver took us on a culinary adventure in Italy, but the chef couldn't resist his favourite cuisine any longer * Daily Star *It is hard to fault Jamie Oliver on his Italian cooking * The Guardian *Jamie Cooks Italy finds him heading out on a gastronomic adventure with his pal and mentor Gennaro Contaldo to celebrate traditional Italian home cooking * Daily Express *Oliver is accompanied by former mentor Gennaro Contaldo to travel across Italy, meet locals and learn their culinary secrets * The Daily Telegraph *One of the best Christmas gifts for bookworms * Sunday Telegraph *Jamie Oliver is passionate about Italian food and here he serves up an essential collection of classic Italian recipes, from tried and trusty old favourites to more ambitious challenges * Daily Express *Jamie Oliver's epic cookbook, in which he and Gennaro Contaldo travelled across Italy in two years, collecting the precious, home-kitchen recipes of Italian matriarchs * i *

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Book SynopsisLearn how to make all the meals you’ve seen your Sims devour with The Unofficial Sims Cookbook.Sure, you’ve honed your Sims’ cooking skills, but how are your skills IRL? Now, you can perfect the baked Alaska and lobster thermidor you’ve been watching your Sims make with The Unofficial Sims Cookbook.Learn the steps behind the classic simulated recipes:-Chili Con Carne-Silly Gummy Bear Pancakes-Grandma’s Comfort Soup-Minty Mocha Cupcakes-And more!Your hunger will be satisfied, and you may even start your career path towards becoming a famous chef! Dive straight in with the delicious recipes in The Unofficial Sims Cookbook.Trade Review“One of a kind.” —Nine.com“Includes a variety of appealing foods.” —Inverse

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Book SynopsisAs the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers an innovative and straightforward book that cuts to the core of cooking. Instead of spending time wading through the millions of recipes available in books, magazines, and on the Internet, just remember 1-2-3. That''s the ratio for cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. Biscuit dough is 3:2:1 or 3 parts flour, 2 parts liquid, 1 part fat. Change the ratio and bread dough becomes pasta dough, cake becomes muffins, and popovers become crepes. Vinaigrette is 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meat to lettuces intense flavor. Distilling dishes to their essence-using a few simple techniques and even fewer ingredients-is what every professional or home cook needs to know. Broken down into thirty-three ratios and suggestionsTrade Review"Cooking, like so many creative endeavors, is defined by relationships. For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the relationship between the flour and the water, or fat, or salt. That relationship is defined by a 'ratio,' and having a ratio in hand is like having a secret decoder ring that frees you from the tyranny of recipes. Professional cooks and bakers guard ratios passionately so it wouldn't surprise me a bit if Michael Ruhlman is forced into hiding like a modern-day Prometheus, who in handing us mortals a power better suited to the gods, has changed the balance of kitchen power forever. I for one am grateful. I suspect you will be too." —Alton Brown, author of I'm Just Here for the Food

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Book SynopsisHALF A MILLION COPIES SOLD GLOBALLYTHE SUNDAY TIMES BESTSELLERA love letter to Bombay told through food and stories, including their legendary black daal Yotam OttolenghiAt long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You''ll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most tTrade ReviewA love letter to Bombay told through food and stories, including their legendary black daal -- Yotam OttolenghiThis book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase -- Nigel SlaterThere are few cookbooks that immerse you in their subject so thoroughly and so lovingly as Dishoom. Part travel guide, part history, part food manual, this reads like a personal diary with a stonking recipe collection as a bonus. I could eat the Mattar Paneer every week and I probably will, with a Chilli Cheese Toast chaser -- Lulu GrimesLike its carefully observed, pitch perfect restaurants, Dishoom's cookbook is a feast for all the senses, and brings the restaurant's delicious dishes into the home kitchen. Every page is begging to be pored over and cooked from, each picture leaping from the page with atmosphere and generosity. It's a gorgeous thing -- Rosie BirkettShamil Thakrar’s intimate, rich and lyrical writing and stories, alongside striking photography, takes the reader on a ride from Koolar & Co café to Marine Drive * Daily Telegraph *A tantalising foodie tour through the highways and byways of India’s largest metropolis * Sunday Express *The results prove worth it every time, and the book is a pleasure to read * Daily Telegraph *Over 100 comfort food recipes - inspired by Parsi, Muslim, Hindu and Christian traditions - take you from dawn till dusk, starting with breakfast and ending with dinner and a nightcap. Given the time, I'd cook every single one of them * BBC Good Food Magazine *Dishoom: From Bombay with Love is a delightful read. Even if you're just after the secret of the bacon naan * Caterer *These brilliant, easy-to-follow recipes are a virtual tour of the city's best eating and drinking spots -- Delicious magazineThe only cookbook my 21 year old son has shown interest in - ever -- Tony Turnbull * The Times *Bravo for the perfect cookbook: great recipes that really work, witty and friendly words, but also beautiful design and evocative, story-telling photography * The Spectator *This cookbook would be top of my Christmas list * Daily Express *A book for the masses * Caterer *The cookbook we've been waiting for * Women's Health *A book for both the coffee table and the kitchen -- Meera Sodha * Guardian Review *As good as any travel book, if not better * Mail on Sunday *It truly is a feast, not only for the stomach, but also the eyes * Sunday Post *This splendid book is both a loving tribute to the city and a sumptuous guide to Dishoom specialties… An irresistible book for any lover of Indian food * Daily Mail *A tantalising foodie tour through the highways and byways of India’s largest metropolis * S magazine (Sunday Express) *The authors pay exuberant tribute to their bustling, overcrowded, magnificently architectured, poverty-stricken, food-loving native city * Oldie *For step-by-step recipes and fabulous traveller’s tales, you’ll have to buy this book * Oldie *

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Book SynopsisNOSH for One. The perfect book for those cooking for themselves. Often the choice is between cooking once and eating left overs for days or wasting food. Reduce waste by only buying what you need with recipes designed specifically for one with little to no waste. Have something different every day of the week with minimum hassle.

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

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

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Book SynopsisThe Sunday Times and New York Times Bestseller. Winner at The National Book Awards 2018Everything you love about Ottolenghi, made simple.Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready. These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way: S – short on time: less than 30 minutes I – 10 ingredients or lessM – make aheadP – pantry L – lazyE – easier than you thinkOttolenghi SIMPLE is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi’s vibrant food made easy.Buy the SIMPLE 10 ingredients at ottolenghi.co.ukTrade ReviewFabulous book * Good Housekeeping *Simple food in a way that is undeniably Ottolenghi - in other words beautiful and delicious * Evening Standard *Simple, proves that taking a less complicated approach to cooking needn’t mean losing out on flavour. Try these new recipes for an easier route to mealtime nirvana * Delicious magazine *[Yotam Ottolenghi’s] latest title, Ottolenghi Simple is a thrill. I particularly adored the pasta with pecorino and pistachios, lamb with almonds and orange blossom, and baked rice with tomato confit and garlic. Many of the recipes have fewer than 10 ingredients and can be made in under 30 minutes. While a lot of cookbooks meet these criteria, few have Mr. Ottolenghi’s far-ranging flair * Melissa Clark, New York Times *Fantastic. Scintillating flavours . . . dishes you can cook with ease -- Diana Henry * Sunday Telegraph *

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Book SynopsisTWICE WINNER OF THE WOMEN'S PRIZE FOR FICTIONFROM THE WINNER OF THE PULITZER PRIZE FOR FICTIONTHE MULTI-MILLION COPY BESTSELLING AUTHOR''Beautifully written'' Irish Times''This is a rich rewarding book.'' The TimesWe wanted to live in a place that could feed us: where rain falls, crops grow, and drinking water bubbles up right out of the ground.Barbara Kingsolver opens her home to us, as she and her family attempt a year of eating only local food, much of it from their own garden. Inspired by the flavours and culinary arts of a local food culture, they explore many a farmers market and diversified organic farms at home and across the country. With characteristic warmth, Kingsolver shows us how to put food back at the centre of the political and family agenda. Animal, Vegetable, Miracle is part memoir, part journalistic investigation, and is full of original recipes that celebrate healthy eati

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Book SynopsisMAKE YOUR LIFE SIMPLER AND MORE DELICIOUSSIMPLY JAMIE IS THE NEW MUST-HAVE COOKBOOK THAT MAKES IT EASY TO FIT GOOD FOOD INTO BUSY LIVES----In five knockout chapters, covering Midweek Meals, Weekend Wins, Trusty Traybakes, Cupboard Love and Perfect Puds, Simply Jamie exists to inspire you to get cooking.Whatever your needs, you can trust that these recipes will slot right into your busy life, with total ease from 15-minute-to-table dishes and no-time-to-shop cupboard rescues to weekend wins that create smart leftover ideas, making mealtimes a doddle in the days that follow.Chapters include:MIDWEEK MEALSThink simple dinners, quick lunches, clever ingredient shortcuts and fast flavour bombs like Jarred Pepper Pasta and an effortless Smash Burger.WEEKEND WINSMeal planning, made easy! Get organised at the weekend, then transform the leftovers into ingenious dishes in the days that follow. Think Batch-It-Up Bolognese, Versatile Cornbread and more.TRUSTY TRAYBAKESLet the oven do the hard work with clever assembly meals like Roasted Veg with Camembert Fondue and Gochujang Chicken Noodle Traybake.CUPBOARD LOVEBig up the best of your store cupboard with Jamie's thrifty recipes Tin Raid Fishcakes, Harissa Butter Beans and beyond.PERFECT PUDSHit the sweet spot with Jamie's ultimate shortcuts to delicious desserts like Decadent Chocolate Cake 5 ways and Fabulous Tinned Fruit Granitas.This book is here to help you get big-flavour food on the table in no time. It's fast, it's simple and there's zero compromise on taste!----PRAISE FOR JAMIE OLIVEREasy, achievable and delicious; Oliver has created another fail-safe cookbook for families and those of us who are stretched for time' Daily TelegraphJamie has a way of inspiring us with new takes on old classics. There wasn''t a recipe we didn''t want to make' Independent

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Book SynopsisGiven how much we eat, it's amazing that no book has ever been devoted to toast. Here Heidi Nathan provides a true first. An essential guide to tastier toast toppings featuring delicious recipes sprinkled with anecdotes and facts on the history of toast. With contributions from Dame Maureen Lipman and Joanna Lumley.

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Book Synopsis"The Glasgow Cookery Book" is a comprehensive cookery book that started its life in 1910 as the textbook of The Glasgow and West of Scotland College of Domestic Science - fondly dubbed the Do (or Dough) School by Glasgow citizens. Based on the 1975 metric edition it makes an excellent reference book for the student to expert. The book was put together by the school's staff to document the recipes they taught in class. However, its reputation for dependable and economical recipes ensured that its influence spread far beyond the walls of the Glasgow college. Its practical and reliable cookery advice became famous worldwide. Scottish mothers bought it for daughters and daughters-in-law, and it became an essential purchase for young brides and brides-to-be. Based on the 1975 metric edition, revised and updated, we've taken care to preserve Do. School favourites - such as haggis, pot roast, Dutch roast, cheese scones, Dundee cake, Victoria sandwich, gingerbread and shortbread - while updating for the modern cook. Its practical approach to cooking on a budget is as relevant now as it ever was. In addition there's a fascinating preface by Glasgow crime writer Alex Gray. Alex's Aunt Ella was a student at the college in 1909. Ella Cowan's own handwritten college jotters survive, are dated 1909, and according to GCU archivist Carole McCallum, are the first definitive proof available that the 1910 book was based on the notes taught in class. The introduction includes archive photographs and samples from Ella Cowan's meticulously written books. Carole also contributes an enlightening social history of the college, in an accessible and highly readable introduction to what was known affectionately to students as "The Purple Book". This book has been updated with the enthusiastic assistance of ex-students and staff of The Queen's College Glasgow (formerly known as the Glasgow and west of scotland Scotland College of Domestic science).

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Book SynopsisExplore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa and the deserts shared by the US and Mexico.Chile, Clove, and Cardamom is a celebration of the fragrances and flavours of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied foods of traditional desert cultures, bringing to life the places, dishes and recipes that have been shaped by heat and drought and infused with bold flavours.Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist and literary naturalist, has written extensively about foods from the Middle East to the American Southwest. Joined by James Beard Awardwinning food writer Beth Dooley, who has explo

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Book SynopsisComfort food is enjoying a renaissance as people start to shy away from exclusion diets and `clean eating' and embrace the balance of nourishing homemade meals.

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Book SynopsisFoolproof recipes for over 150 easy dinnersGlobal bestselling home cook, Nagi Maehashi, is back to solve the perennial problem of what's for dinner tonight and every night.RecipeTin Eats TONIGHT includes more than 150 brand-new foolproof, flavour-packed recipes, 800 variations on those recipes and 3000 possible combinations that match formulas (including Nagi's world-famous Charlie sauce) with different ingredients.You'll find crave-worthy crowd-pleasers try slow-baked Italian meatballs in a rich tomato sauce with bubbling melted cheese or fall-apart Asian chicken cooked in a sticky-sweet soy glaze.20-minute dinners; pantry staple dinners; high-impact guest-impressing; and turn-to Sunday suppers the Vietnamese pulled pork is a festival of flavour while the sweet chapter delivers on the promise of maximum decadence.There is a stunning photo and link to a how-to video for every recipe.RecipeTin Eats TONIGHT is a standout cookbook for every home kitchen, for every level of cooking ability, for every budget, for every set of taste buds - and for every single night of the week.

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Book SynopsisTHE SUNDAY TIMES BESTSELLER'A heart-warming and uplifting book. The recipes are utterly gorgeous.' NIGEL SLATERCook and eat your way to the good life with simple, seasonal recipes.First-generation farmer and chef Julius Roberts shares honest tales of farming life and easy, thoughtful dishes to reconnect us to nature and the seasons.Making the most of simple ingredients, The Farm Table is unfussy home cooking at its very best.A few good things on a plate, assembled with joy and ease.Recipes include:- winter: an elegant, fuss-free dinner of roast pumpkin, mozzarella, hazelnuts and sage, and a hearty sausage stew- spring: baked fish with herbs and asparagus, chicken roasted over lemon, fennel and potatoes, and a lamb stew with pearl barley- summer: courgette pasta, a ratatouille galette, and a steamed apricot sponge- autumn: arrives with smoked haddock and leek rarebit and pan-fried trout with mash and spinach sauce.Passionate about seasonality, Julius shows us how to make the most of produce, from crisp, crunchy apples in autumn, pink rhubarb in winter, asparagus in spring and the first summer strawberries.

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Book SynopsisJulius Fiedler is a filmmaker-turned-food creator on a clear mission: to promote a natural, unprocessed, diet that supports the health of both people and the planet. His stunningly executed videos, watched by a combined audience of more than 4 million, are packed with techniques for mastering natural vegan dishes. Moving to the UK from Germany in 2018, Julius's career in food began in earnest during the pandemic - hosting sourdough baking classes under the name Baking Hermann. He then went on to be a food stylist at Jamie Oliver's HQ. His videos are packed with techniques for mastering sustainable, naturally vegan dishes, and garner millions of views across Instagram (@hermann, 2.4M followers), TikTok (869.8K followers, 16.7M likes) and now YouTube (754K subscribers). Alongside posting his own recipes, Julius has collaborated with other health and food creators such as Tim Spector (@tim.spector) and Max La Manna (@maxllamanna). He is a proud Ambassador for Slow Food UK.

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Book SynopsisExperience Middle-earth like never before with over 75 recipes inspired by foods from J.R.R. Tolkien's epic Lord of the Rings.

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Book SynopsisA cookbook with the freedom to choose! 90 uncomplicated recipes with maximum flavour and minimum fuss. Sam has 3 versions: 1. Slap it together: hack-style' recipes that are even less fuss than usual. 2. Go to: tried-and-true recipes that are on heavy rotation and will never go out of style. 3. Long game: These dishes have elements that require a little more effort but are worth it for the result -and they still have minimal fuss to help us try something new but not spend hours at the stove.Trade ReviewSam's fuss-free, flavour-loaded approach to cooking is just fab! (Alice Zaslavsky, author of In Praise of Veg). These recipes are packed with YUM. Sam is honestly a magician of flavour (Warren Mendes, TV host and food editor). Sam Parish makes food you want to smash. She is a freakin' flavour maven (Matt Preston, author and food personality).Table of ContentsIntroduction A bit about me How it all works Tips & tricks Dip Savoury schnax Soup Burger Pie Noodle Tator Bread Samwich Wrap me Long pasta Short pasta Rice Roast chook Fish Egg Leafy salad Less lettuce salad Veg-forward Grill me Schnit me Pizza Frit me Low & slow Baking tips Crumble Slice Muffin Cookie Cheesecake Cake Love your leftovers Index Conversion chart Thanks

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

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