General cookery and recipes Books

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Book SynopsisRestaurateur and chef Dylan McGrath has cooked for thousands of people, but becoming a father encouraged him to create a new approach to cooking at home, using solid recipes that are guaranteed to deliver on taste, whatever your skill level. In his debut cookbook, Dylan shares the recipes that every man should have up his sleeve and gives a masterclass in the kit and the techniques that will guarantee great results. Beginners will lose the fear of cooking, and confident cooks will be encouraged to take their expertise to the next level.Packed with big flavours, accessible ingredients, and foolproof recipes, this book serves up mouth-watering home cooking to savour and share with everything from filling brunches to big grills to signature roasts to every dad's favourite: the BBQ.With chapters such as Comforting Curries, Healthy Cooking, Epic Roasts, Simple Suppers, Perfect Pizza, Brunch and Breakfast, this is a must-have cookbook for dads (or for anyone that has a dad) written by a dad. In fact, the recipes are so good you'll find everyone in the house wants to use it!

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Book SynopsisRecipes from a Gujarati Kitchen captures the recipes that have been passed down to Taruna Chauhan from her mother, mother-in-law, and other family members so anyone who wants to learn to cook can give them a try.

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Book SynopsisThis collection of simple, budget-friendly recipes is the ultimate pocket guide to one-pot, fuss-free cookingTo enjoy flavourful, satisfying meals every night, embrace the joys of one-pot cooking!Whether you need a quick weeknight meal, a menu plan that won''t break the bank or you want to cook to impress, this little book has you covered. All made in one vessel - whether it''s a pot, pan or tin - these recipes allow you to cook delicious, fuss-free food with maximum taste and minimal hassle.Within these pages you will find:- Recipes for air-fryers, slow cookers, hobs and ovens- Meals for every occasion - from quick weeknight favourites to delicious date-night treats- Budget-friendly recipes to help keep costs down- A variety of vegetarian and vegan-friendly optionsThere''s nothing that hits the spot quite like a home-cooked meal, so whether you''re a pro in the kitchen or just starting out, dive into this book to take the stres

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Book SynopsisA unique exploration of the culinary imagination and creativity of a stellar array of international contemporary artists - a host of intriguing personal recipes shown through the artists' own words and images Creativity doesn't stop at an artist's studio door - for many, it continues into the kitchen. For the first time, more than 70 artists, including Ghada Amer, Jimmie Durham, Studio Olafur Eliasson, Subodh Gupta, Nikolai Haas, Jeppe Hein, Carsten Höller, Dorothy Iannone, Ragnar Kjartansson, John Lyons, Philippe Parreno, Nicolas Party, Zina Saro-Wiwa, Tiffany Sia, and Rirkrit Tiravanija, and others, have been invited to share and illustrate a recipe of their own. These are either the best culinary concoctions they have ever invented, or an especially meaningful dish. The result is an exciting range of contributions spanning all manner of meals and drinks, both savory and sweet, from around the globe, brilliantly brought to life by a wealth of sketches, photographs, collages, paintings, and personal snaps. Many of the culinary creations included are achievable by adventurous home cooks, but the pages include an incredibly diverse array of dishes from the conceptual to the personal, the elaborate to the simple, the sweet to the savory, and from the serious to the funny to the downright bizarre. With an introduction by the globally celebrated chef and art enthusiast Massimo Bottura, this is an intriguing and entertaining gift for food lovers and contemporary art enthusiasts alike.Trade Review'A visual and culinary delight.' - Fine Dining Lovers 'With an introduction by chef Massimo Bottura, this book brings together personal recipes (with fascinating doodles, paintings and iphone snaps) from more than 70 artists... Is it a cookbook or an artbook, asks Bottura. Both.' - Financial Times, How to Spend It 'A unique exploration of the culinary imagination and creativity of a stellar array of international contemporary artists.' - Design Milk 'Part cookbook and part art tome... there's something for everybody.' -Cool Hunting 'Visual humor runs throughout... [The Kitchen Studio] is more about ideas than recipes.' - Publishers Weekly 'Contemporary artists share and illustrate deeply personal recipes.' - Galerie 'Featuring recipes, rants, illustrations, and photographs... [the] spreads by each artist are as much self-portraits as they are recipes.' - Ocula 'Pleasurably dizzying, but absolutely inviting, reading experience.' - Stained Page News 'Whether you think cooking is an art or a craft, you'll snag a little inspiration from this book.' - Plate 'Indulge in a visual feast with Phaidon's irresistible pairing of fine art and food.' - Forbes 'For a creative holiday dinner, try these recipes.' - artnet 'The Kitchen Studio captures the artistic impulse to experiment - with food as the medium.' - Galleries West

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Book SynopsisA festive cookbook from award-winning food writer Kate Young. The perfect Christmas gift for cooks and bibliophiles alike. The Little Library Christmas is a collection of 50 festive recipes from Kate Young, the Little Library cook, including 20 favourites and 30 brand new creations. From edible gifts and cocktail party catering, to the big day itself and ideas for your leftovers, this book will guide you through the Christmas period with meals, treats, tipples and – of course – plenty of reading recommendations. With beautiful photographs throughout and in a gorgeous, giftable format, this is the perfect book to put under your tree this Christmas.Trade ReviewThe dishes – ginger beer ham on brioche buns; pear, chocolate and sherry cake – are delightful... [The Little Library Christmas] is what I'll be giving to friends who love to cook, love books and love Christmas' -- Diana Henry, Daily TelegraphIn this delightful little book, [Kate Young] blends her festive recipes with evocative memoir and literary quotation * Waitrose Weekend *Kate Young's gloriously thoughtful and nostalgic niche is taking the foods mentioned in fiction, eaten by some of our collective favourite characters in literature, and making them real and edible * Scotsman *Kate Young's recipes are both nostalgic and inspirational – and perfect for the festive season * Hush Magazine *Young's ode to the festive season reads as an advent calendar, with windows opening onto Christmases of other lands and other times... Good for the armchair, good for the kitchen' * TLS *Decorated with evocative words from the likes of Charles Dickens, Jane Austen and Agatha Christie, Kate's own stories about the pleasures of the season, from Christmas trees and present shopping to favourite films, stir up good spirits * Delicious *A book of tales and treats... Whether it's a gift for a like-minded soul or a treat for yourself, this curation of recipes and beautiful photography promises to inspire and accompany you throughout the Christmas period' * Enki *The Little Library Christmas makes the perfect pressie for Christmas cooks' * Sainsbury's Magazine *A seasonal cookbook by one of the best food-writers around... Definitely one for those foodies amongst your friends and family' * Cumbria Life *How I love Kate's cookbooks! Her attention to detail and passion for reading revealed through recipes is always so wonderful. In these pages -- Nina PottellTruly celebratory. There are 50 festive recipes from edible gifts to delicious party food... [Young] also serves up some fabulous food writing' * Simple Things *Kate Young has created a delightful festive cookbook that charms and innovates in equal helpings * Bookshoporg *Brimming with delicious seasonal recipes and reading recommendations, this beautiful cookbook makes a perfect present for food and literature lovers alike * Waterstones *A tasty festive offering... Full of fabulous culinary ideas' * Sunday Post *A collection of 50 festive recipes covering everything from party nibbles to what to do with leftovers and, of course, showstoppers for the big day itself. The perfect gift for avid home cooks and armchair foodies alike * Stylist *

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Book SynopsisA great breakfast or brunch has always been at the heart of the Leon experience and this irresistible compact collection of naturally fast recipes will make your tastebuds sing. From a Breakfasty Banana Split and a Mini Knickerbocker Glory to luxurious wheat-free Saturday Pancakes, every day will get off to a fabulously energetic Leon-style start.

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

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Book SynopsisThere is one powerful smell closely associated with the making of coffee in bedsitters. It is the smell of burning plastic, and will go away if you move the handle of the pot away from the flame.Legendary journalist Katharine Whitehorn's classic handbook of quick, simple meals - including Swedish Sausage Casserole, Lamb Tomato Quickie and Shrimp Wiggle - became the essential survival manual for the busy single person living in their first rented room.Whitehorn's trademark intelligent, practical and fabulously funny writing shines as brightly as ever, addressing the problems of 'cooking at ground level, in a hurry, with nowhere to put the salad but the washing-up bowl, which is in any case full of socks'. Delightful, entertaining and utterly indispensable.Praise for Katharine Whitehorn:'A meteor: clever, funny, compassionate, insightful, beautiful' RACHEL COOKE'Everyone grabbed the Observer to read her column on a Sunday morning' JILLY COOPER 'Wise, witty, mischievous' JAY RAYNERTrade ReviewKatharine Whitehorn was a meteor: clever, funny, compassionate, insightful, beautiful * Rachel Cooke *Everyone grabbed the Observer to read her column on a Sunday morning * Jilly Cooper *Katharine Whitehorn was wise, witty, mischievous * Jay Rayner *

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Book Synopsis'Packed full of enticing recipes to make plant-based your way of life' Madeleine ShawRoz Purcell is a firm believer that your body needs to be fuelled right - not only to get you through your day, or week - but to set you up for life.In No Fuss Vegan, Roz shows how to introduce more plant-based eating into your life.If you're in the mood for comfort (try Shepherd's Pie or Blueberry Crumble), freshness (how about a Tortilla Salad followed by Pineapple, Mint and Lime Sorbet) or something quick and easy (Pea Pesto Pasta and Almond Crunch Cups you have on standby) you're sure to find something that will become a favourite.Whether you're a committed vegan or just looking to cut down on meat and dairy, Roz will inspire you to experiment with her tasty and nourishing plant-based meals, snacks and desserts.Fuel Right = Fuel for Life'Perfect for anyone who is looking to try vegan cooking or just wants to introduce more vegetables into the diet through tasty, no-fuss meals' Easy FoodTrade ReviewThe single best thing you can do for your health and the planet is to eat more plants. No Fuss Vegan is packed full of enticing recipes to make plant-based your way of life -- Madeleine ShawPerfect for anyone who is looking to try vegan cooking or just wants to introduce more vegetables into the diet through tasty, no-fuss meals * Easy Food *Roz Purcell's plant-based recipes deliver lots of flavours and couldn't be easier to put together ... There's something here for everyone in the family * Irish Examiner *Thank goodness for Roz Purcell * Sunday Business Post Magazine *

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Book SynopsisThe perfect addition to your family’s gear! Over 85 delicious and simple family-friendly camping feasts complete with meal plans, shopping lists, and helpful tips for outdoor cooking with kids Camping is all about simplicity, being outdoors and taking the best from your surroundings away from the humdrum routine that cooking for a family at home becomes. With 4 helpful sections—Quick Escapes, By the Beach, In The Country, and Festival and Parties—these delicious recipes make cooking outdoors a great adventure. Including meal plans, shopping lists, and tips on preparing ahead, these recipes make the best of the fresh, local produce available—whether it''s locally caught fresh fish or foraged mushrooms. Although they are easy to make and require little prep or equipment, they are far from boring:• Wake up and try Barbecued Strawberry Croissants made with fresh, local strawberries in the early morning sunshine

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Book SynopsisFed up wasting food? Tired of trying to work out ingredient quantities for one serving or just looking for easy recipes for batch cooking? Good Food: Meals for One is packed full of tasty treats that make sure you will never waste a delicious morsel. With simple, yet delicious recipes and full-colour photos for each recipe, Meals for One is the perfect companion for a stress-free yet mouthwatering meal. With dishes for every occasion whether lunches for packed lunches, dinners that won’t break the bank or simply a luxury meal to wind down the day, and triple-tested by the experts at Good Food, Meals for One is your one-stop collection of recipes for one.

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Book SynopsisQuite simply, the most important-and the most printed-English cookery book of the eighteenth century which defines for many the food and dining customs of the Georgian era. This is a facsimile edition, for the first time in paperback. The hardback version of this book was published by Prospect in 1994. The facsimile is of the first (1747) edition and preserves its large format. This edition also contains considerable information about Hannah Glasse in a biographical introduction, as well as two essays on the degree to which Glasse was indebted to other authors for her recipes. These essays (by Jennifer Stead and Priscilla Bain) were important milestones in our understanding of the techniques of early cookbook compilation when they first appeared. There is also a detailed and informative glossary, with illustrations where necessary, which help the reader interpret the recipes and the ingredients referred to. The book has a modern index. Hannah Glasse was a remarkable woman. She was not a professional cook, rather her expertise was in dressmaking and mercery. Nor was she born with any natural advantages. As the illegitimate offspring of a Northumberland gentleman lawyer, she had to make her way in the world-not greatly helped by a somewhat ineffective husband and large family. Thus she turned to a variety of moneymaking ventures, among which was this book (sold direct through a list of subscribers and the shops of friends rather than the book trade). She seems to be almost self-taught both in literacy (her early letters are by no means models of grammar or spelling) and in cookery. Even if her recipes are often filched from other people''s books, she certainly puts her own gloss on many of them, and there is a definite authorial voice to the text as a whole. Glasse''s book is particularly significant both in its attitudes to the influence of French cookery on the English middle classes and in its reflection of the roles of mistress and servant in the running of an urban household. Its recipes are often successful and still capable of reproduction in the modern kitchen. The first curry recipe printed in England appears here. Now available in a more compact format.

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Book SynopsisAbout to leave for an adventure overseas ...thought of everything: rucksack, mosquito net, first aid, camera, and swiss army knife ...but have you remembered the most important thing of all - What are you going to eat ? Now, with Mark's new book, wherever you find yourself, you'll be able to rustle up mouthwatering and nutritious meals from local ingredients in no time. Indispensable for all adventurers ...an extraordinarily useful culinary companion" - The Big Issue "Essential reading for anyone cooking on their travels" Tom Griffiths - Founder of gapyear.com. WOODEN BOOKS are small but packed with information. "Fascinating" FINANCIAL TIMES. "Beautiful" LONDON REVIEW OF BOOKS. "Rich and Artful" THE LANCET. "Genuinely mind-expanding" FORTEAN TIMES. "Excellent" NEW SCIENTIST. "Stunning" NEW YORK TIMES. Small books, big ideas.

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Book SynopsisUnless you are a farmer, grower, or food expert, I bet your knowledge of what's in season and when is pretty slim. Despite a renaissance in British home cooking, coupled with a rediscovery of local produce through farmers' markets and enthusiastic celebrity chefs, many of us are missing some pretty crucial information. I mean, what's the use of a fancy gooseberry recipe in November?You want to know what's good to eat now? And why? Without pouring through stacks of recipe books? You need this book. Seasonal Food is organized into twelve chapters, one for each month of the year. Each chapter starts with a brief story about the month itself (what's happening in the farming calendar, food-related customs and traditions), followed by narrative sections covering what's in prime season - fruit and veg, meat, fish and other seasonally-influenced produce such as cheeses. There are recipes with information such as traditions, best regions etc and other basic suggestions about preparation. And new for this edition and in response to a growing sophistication in seasonal eating in the UK, it features gourmet foods that you can't source locally. Discover when to get the finest nectarines or the best month to treat yourself to Vacherin cheese.Trade ReviewA must for the discriminatingly greedy -- Andrew Marr * Daily Telegraph *This guide to food and the seasons is not a preachy, finger-wagging tome. It is written with a real delight in food and produce... and tells you not just when things are in their natural seasons, but when and why certain foods taste better at certain times of the year - and how to cook them -- Aileen Reid * Sunday Telegraph *The perfect reference book for all keen cooks, for all those fed up with all year round strawberries, and for all those who want an affinity for the seasons -- Antony Worrall ThompsonI like Paul Waddington's book. It seemed to me more than what it says on the cover with equally important advice on when things will actually be at their best. Obviously a labour of love for the author as well as a valuable companion for his reader -- Shaun HillA superb book and a must for anyone even remotely interested in cooking * Highland News *

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Book SynopsisBefore Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of The Best of but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeths many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up South Wind Through the Kitchen are drawn from all Elizabeth Davids books, namely A Book of Mediterranean Food, French Country Cooking, Italian Food, Sumer Cooking, French Provincial Cooking, Spices, Salt and Aromatics in the English Kitchen, English Bread and Yeast Cookery, An Omelette and a Glass of Wine, and Harvest of the Cold Months. There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.

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Book SynopsisAncient supergrains, now modern staples, are growing in popularity in our health conscious age. Ruth Nieman has been cooking with these grains for many years, and she is an expert on the cultural, historical and biblical background to their use in the culinary arts. The book will feature Freekeh, (from the Arabic ?to rub?) now known as a grain and sold in many health food and grocery shops, the main staple famed in the Old Testament as a first grain offered up to the Temple in Jerusalem, grown by the ancient Israelites. The harvesting of Freekeh, Barley, Emmer, Quinoa, Sorghum wheat, Spelt and many more, govern the landscape of Israel?s Judean hills and the lush northern region, known as Galilee.

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Book SynopsisGingerbread is a lovely, squidgy treat which has played a part in almost everyone?s childhood. But do you know what gingerbread was made of when it first arrived on our plates? Was it flavoured with honey? When did treacle, dark, sticky, and fairly strong tasting, which adds moisture, depth of flavour and character to baking, first become available? Then there?s the question of when gingerbread migrated from the home kitchen to commercial products. And why did the gingerbread man leap from the tin, and run so fast with a fox snapping at his heels?

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Book SynopsisThis anthology of Elizabeth David's work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a selection of her journalistic and occasional work from four decades. Much of it she had chosen herself for reprinting in this more accessible form. In addition there is a considerable amount of unpublished material found in her own files, or contributed by friends to whom she had given recipes, or to whom she had sent letters, either with notes in answer to queries or giving details of current research.Trade ReviewThis posthumous collection of essays reminds us not only what an intelligent writer she was; one of the finest ever composers of long sentences, but also how sharp in every sense. This book is a taste of lemon after a diet of sugarplums. Bee Wilson, New Statesman

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Book SynopsisThe Welsh Seaweed Cookbook features one of the best known ingredients in Welsh cooking: seaweed, most commonly recognised in its cooked form as laverbread. Along with recipes for traditional Welsh laverbread, there are also notes on the use of seaweed in modern cooking such as making a sauce for fish dishes and an accompaniment to Welsh lamb.

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Book SynopsisThe Street Food Cook Book features the stories and recipes behind some of the north of England’s finest street food traders. Britain has a rich heritage of multi-cultural cuisine and that’s never more evident than in the array of flavours available on the high streets and in street food markets across the country. This book features recipes from the likes of Masterchef 2012 finalist Sai who runs Buddha Belly selling street-side Thai dishes and world famous fish and chip specialists Magpie Café, as well as Percy and Lily, Pie Eyed, The Boston Shakers and lots more. There are plenty of easy-to-recreate recipes from the likes of the Street Food Chef with their chicken mole and salsa verde and Pizza Loco, who serve their pizzas from a disused steam engine, and have served up a pickled damson, pancetta and goat's curd pizza. Whether it's being served up from a tent, van or mobile pizza oven - if it's made on the move, it's covered in this book.

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Book SynopsisThe South London Cook Book celebrates the best of the South London food scene with over 50 recipes from a wide selection of local foodie businesses. These include some of South London’s finest local restaurants, delis, gastro pubs, cafes and local suppliers including recipes from preservation specialists Salt and Pickle, well renowned butcher Chadwicks, Piccalilli Caff, the resident café at Surrey Docks Farm, Bermondsey gin distillers Jensen’s and LASSCO Ropewalk at Maltby Street Market. Saturday Kitchen regular and owner of Trinity Restaurant in Clapham, Adam Byatt, also features alongside one of the area’s best known adopted South Londoners, Jose Pizarro, who has an array of eateries in the area including Pizarro and Jose Tapas bar. Jose is a popular TV chef and successful cook book author in his own right. So whether your taste is fine dining, no nonsense hearty food or something a little more exotic, there will be a dish here for people of all cooking abilities and tastes.

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Book SynopsisShowcasing how the region’s food scene has evolved and become even more exciting, the book features more than 50 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, cafes and local suppliers. The book is fronted by the chef owner of Nottingham's hotly anticipated fine dining restaurant Alchemilla, Alex Bond, and includes recipes from the award-winning Bakehouse in Sherwood, The Black Bull at Blidworth, Welbeck Estate, Nottingham’s long-standing favourite Indian restaurant Memsaab. It also features producers such as Sauce Shop, Starkey’s Fruit and 200 Degrees Coffee and the likes of Homeboys and The Rustic Crust represent the fabulous street food available. So whether your taste is fine dining, no nonsense hearty food or something a little more exotic, there’s something here for people of all cooking abilities and tastes.

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Book SynopsisThe Cardiff and South Wales Cook Book is the latest in Meze Publishing’s `Get Stuck In’ series of regional cook books, celebrating the best of the region’s food scene with over 30 recipes from a wide selection of local foodie businesses. These include some of the area's finest local restaurants, delis, gastro pubs, cafes and suppliers including recipes and a foreword from Penarth-based Michelin star holder James Sommerin, who includes his fabulous Welsh Lamb with broad beans, turnip and cumin dish. Also featured are Llanelli's Sosban restaurant, who take great pride in using the best of Welsh ingredients, as well as home delivery concept One Mile Bakery, run by ex-Newport Gwent Dragons rugby star Nick Macleod, Cardiff's Cocorico (finalists in last year's Bake Off Creme de la Creme TV show) and beef aficionados Burger Theory, who share their kimcheese burger recipe. So whether your taste is fine dining or no nonsense, hearty food, there will be a dish for people of all cooking abilities and tastes.

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Book SynopsisThe Derbyshire Cook Book: Second Helpings celebrates the best of the county's food scene and follows on from the acclaimed first edition released in 2015. Showcasing how the region’s food scene has developed in the last three years, the book features more than 40 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, farm shops, cafes and local suppliers. It includes a foreword and recipe from Chris Mapp, owner and head chef at Barlow's Tickled Trout, plus chapters and recipes from Chatsworth Farm Shop (part of the Chatsworth Estate), the Michelin-starred Fischer's at Baslow, highly acclaimed restaurant/hotel Peacock at Rowsley (who also appear in the Michelin Guide), as well as cosy country pubs like The Elm Tree at Elmton and the award-winning Old Hall Inn in Chinley. There are also chapters from producers such as potted meat specialists Granny Marys, artisan cheese-makers Cow Close Farm and local ice cream aficionados Fredericks. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there’s lots for you here.

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Book SynopsisPublished in collaboration with The Glasgowist, The Glasgow and the West Coast Cook Book celebrates the best of the area's food scene with over 40 recipes from a wide selection of local restaurants, delis, gastro pubs, cafes and local suppliers. Among those included are The Gannet, Two Fat Ladies, The Spanish Butcher and Hutchesons City Grill.

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Book SynopsisThe Manchester Cook Book: Second Helpings celebrates the best of the city's food scene and follows on from the best-selling first edition released in 2015. Showcasing how Manchester's food scene has developed in the last three years, the book features more than 40 recipes and stories from some of the city's finest local restaurants, delis, gastro pubs, farm shops, cafes and local suppliers. It includes recipes from former MasterChef winner Simon Wood, whose restaurant opened just off Deansgate last year. There are also inclusions from Indian street food and craft beer meisters Bundobust, The Victorian Chophouse Company, and Chorlton-based crowdfunded bar, restaurant and bakery, The Creameries, run by Great British Menu contestant and award-winning chef Mary-Ellen McTague. But it's not all restaurants and cafes here; hipster convenience store and coffee house Ancoats General Store are a part of the book, alongside the Real Junk Food Manchester, who transform what would otherwise go to waste into amazing meals on a pay-as-you-feel basis. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there's lots for you here.

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Book SynopsisThe Bristol and Bath Cook Book is the latest in the `Get Stuck In' series of regional cook books from Meze Publishing and follows on from the original best-selling title (The Bristol Cook Book released in 2016). It celebrates the best of the area's food and drink scene with over 40 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across the region. Among this line-up are Pinkmans Bakery, featured in The Sunday Times Top 25 bakeries in the UK, The Fish Shop, a local fishmonger with two sites offering mail order delivery and fish filleting courses, Pasture, a Bristol steak restaurant with in-house butchers and open kitchen and Castle Farm in Midford, a cafe offering cookery classes and supper clubs on an organic farm. So whether you are a novice in the kitchen or a budding master chef, this book has recipes to suit all tastes, and also reflects the wonderful melting pot of cuisines in a beautiful part of the country.

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Book SynopsisRazzak Mirjan and his family set up Beder, a charity in honour of his younger brother who sadly took his own life at the age of 18 in 2017, to raise awareness around mental health and suicide prevention. This autumn they launch their first cook book, From Beder's Kitchen, a collection of recipes and stories from amazing foodies around the world, including head and executive chefs at some of the UK's leading restaurants, MasterChef winners, TV chefs, food bloggers, nutritionists, best-selling authors, newspaper journalists, Bake Off winners, mental health advocates and general foodies. There are 90 contributors in all, each sharing their favourite recipe as well as their reflections on looking after their mental health and how cooking has played a part. Among those to take part are: Gordon Ramsay, world famous chef and TV personality; Yotam Ottolenghi, restaurateur, chef and best-selling author; Atul Kochhar, chef and TV regular; Carla Henriques, executive pastry chef at Hawksmoor; Romy Gill, chef and TV regular; Judy Joo, host of Korean Food Made Simple; Michael Zee, author and creator of Symmetry Breakfast; Joudie Kalla, author of Palestine on a Plate; Jack Blumenthal, chef and son of Heston; David Atherton, Great British Bake Off 2019 winner; Liz Earle, writer, TV presenter and author; Miles Kirby, chef director at Caravan. Dishes are divided into 5 chapters: Start Your Day The Right Way, Happy Gut Happy Life, Fast Food (But Not As You Know It), Soul Food and Sweet Treats. Recipes include: Tahini Chicken Schnitzel from Yotam Ottolenghi; Beef Fajitas with Sour Cream & Guacamole from Gordon Ramsay; Coconut & Fermented Turmeric Rebus Roast Cauliflower from chef Daniel Watkins; Bourbon BBQ Turkey Tarragon Burger from MasterChef winner Simon Wood; and Olive Oil, Almond, Apricot & Tahini Cake from 2019 MasterChef winner Irini Tzortzoglou. About Beder Beder takes a unique approach to softly raising awareness around mental health and suicide prevention. Beder intends to increase understanding and reduce fear around the topics of mental health and suicide in order to conquer the stigma surrounding these incredibly important, yet underestimated, issues. Beder has partnered with YoungMinds, a leading mental health charity, and Samaritans, an established and highly respected charity, working across the UK and Ireland focused on reducing suicide. The aims of these partnerships are to harness the specialist knowledge of each charity, as well as promote and further both charities' incredible work. You can find out more information about Beder at www.beder.org.uk and @beder_uk on social media.

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Book SynopsisGalley is a unique new cookbook that will resonate with anyone who has a connection to the Royal Navy, as well as keen cooks who enjoy entertaining and cooking restaurant-quality food. It shines a light on the incredible skill and talent found within this demanding industry, thanks to the contributions of 20 professional chefs - all with a connection to the Royal Navy - who have shared their recipes and career journeys. The book also features a foreword by The Princess Royal, patron of the Royal Navy and Royal Marines Charity, and a recipe by Michel Roux Jr. It's pages are packed with insights into Navy life and traditions, from the strictly observed toasts of Trafalgar Night, commemorating Lord Admiral Nelson's victory in battle, to the story of how a handwritten recipe book by a naval chef in World War II came to light. Galley offers inspiration and information in a book like no other that supports a highly deserving cause.

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Book SynopsisFeaturing 75 refreshing recipes, this book is the ultimate gift for ice cream fans.In a small converted greengrocers in south London (her ice cream shed), Kitty Travers creates an array of iced delights - fresh ice creams that taste of the real, whole fruits; hand-made choc ices that crack open to reveal layers of playful pastel-coloured flavours; juice-drenched granitas to be stuffed into brioche buns with fresh cream; and eye-popping, palate-tickling sorbets.La Grotta Ices is the culmination of Kitty's obsessive exploration and research into 75 ice cream, sorbet and granita recipes. Sunlit flavours and far flung traditions pervade Kitty's ice creams as well as her ultimate inspiration: nature. La Grotta celebrates ripe seasonal fruits and the true artistry of real ice cream through inventive flavours and pure, natural ingredients. 'Kitty is an ice cream magician, her flavours are total food alchemy, it's like she's climbed inside my head and come up with my dream flavours. I am spellbound' Anna JonesTrade ReviewKitty is an ice cream magician, her flavours are total food alchemy, it's like she's climbed inside my head and come up with my dream flavours. I am spellbound. * Anna Jones *The ice cream queen. This wonderful book will have you knocking up batches of amazing ice cream in no time. * Justin Gellatly *Bellissimo. A joyous, imaginative book filled with stories of chasing flavours ... A bit like being let in on a secret, a bit magic * Rachel Roddy *A gorgeous book ... I love her quirky yet spot on flavour combinations * Skye Gyngell *This is the foundation text both for those who just want to ice their cream, as well as seekers of freezer cabinet ecstasy * Strong Words *

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Book Synopsis'Nourishing, delicious, healthy, original food' VogueLucy Carr-Ellison and Jemima Jones are the inimitable pair behind Tart London - the peerless boutique caterers, pop-up kitchen pros and ES Magazine columnists who have been bringing bold and bright food to the London scene since they first started in 2012. This book is about their approach to cooking and eating - creating colourful, fresh and wholesome meals to share and enjoy, always with a fun and fuss-free attitude. Whether you're looking for a weeknight one-pot wonder that can bubble away while you get on with a glass of wine, a splendid brunch to surprise your friends, or the perfect menu for a long and lazy lunch, Lucy and Jemima have the key to honest, full-flavoured and effortlessly enjoyable eating. From deeply spiced Goan baked eggs or home-baked broccoli and taleggio flatbreads to smoky fish tacos or saffron-roasted tomatoes with labneh and crispy chickpeas, it's easy to have a little of what you fancy, whenever you fancy it. A Love of Eating is all about naturally good food that is a pleasure to make and a pleasure to eat. Trade ReviewA perfect balance of style and substance -- Juanita Coulson * The Lady *It’s a gorgeous-looking book… I want to live in its perfectly curated pages -- Harriet Addison * The Times, **Books of the Year** *Nourishing, delicious, healthy, original food * Vogue *Best food in London, I could just watch these girls all day * Sienna Miller *Really tasty. Our favourite on-shoot cooks * Tim Walker *

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Book SynopsisExploring the five elements of cooking and eating: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance, this book explains how these elements work together and how best to use them to produce simple, delicious dishes.This is Sybil Kapoor's Sight Smell Touch Taste Sound - essential for any cook's bookshelf.

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Book Synopsis ‘Time spent with Val is not just time spent in wonderful company but with an intelligent, proper cook – I could sit at a table with this man for days. He cooks like he eats; just delicious, delicious food.’ Angela Hartnett, Chef Ultimately, this is a story book with food in it. Valentine Warner presents a collection of personal stories, seasoned with recipes, to read and make in both happy and troubled times; a book of ‘comfort’ food in the truest sense of the word. From the aching simplicity of toast with butter to the isolation of cooking for one and the pleasure of returning to heart-warming wholesome slow-roasts, one-pot suppers and more – this book is about enjoyment, grief, restlessness, disasters and success. Organised chronologically and featuring 75 recipes, The Consolation of Food recognises the affirmative powers of time spent foraging or fishing for ingredients, and of cooking; to soothe the soul, to lift our spirits and to celebrate the pure life-changing and life-affirming joy of good food.Trade Review'A touching, honest and often funny read' * The Spectator, 'Best Cookbooks of 2019’ *'A charming meandering and erudite patchwork of life-affirming musings to dip into or to gorge in a single sitting' * Waitrose Weekend *

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Book SynopsisMade For You: Autumn is a seasonal selection of recipes perfect for sharing and celebrating. Filled with clever ideas on how to cook, pack and deliver a deliciously thoughtful food package for someone you love, this collection includes a hearty venison shepherd's pie, salted peanut and white chocolate cookies, smoky zucchini and chilli hummus and a blackberry and apple crumble with home-made custard. With inspiring practical tips and beautiful photography throughout, this book is one of four in a collectable series, each not only full of gift ideas but a beautiful gift in itself.

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Book SynopsisCook with Joan Roca teaches step-by-step, with over 2,000 photographs, the main techniques for preparation, cooking and preservation of foods. He also explains the essential basics and foundations of culinary skills. This book shares twenty-five years of professional knowledge in an easy, visual and educational manner: boiling, frying, curing, pickling, blanching, marinating, grilling, smoking, and many other essential techniques that you can put into practice with a selection of easy, delicious recipes. This is a definitive guide to the secrets of cooking. The book demonstrates every aspect of cookery: how to organize the weekly shop, the basic tools, the essential cuts, taking care of food, seasonal products, tricks and advice to optimize your cooking and the best way to conserve ingredients, plus a selection of simple recipes that put all the techniques described in the book into practice. In these pages one of the world’s greatest chefs teaches you everything you need to know to become a truly accomplished culinary professional.

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Book SynopsisRecipes for ROMANCE Press/media: Femail, Woman & Home, The List SENSUOUS CELESTIAL COOKING? Yup. Could serving the right food capture a heart? Yes, according to passionate cook Penny Thornton (author of Suns and Lovers) who believes matching meals to personality types can open the route to happy seduction. Want to cook to win a heart? Penny's advice: spread your love over a perfectly laid table and then serve sensual starters, mouth-watering mains and puddings to provoke passion. Not easy? Yes, could be, with a little help from Zodiac Cooks, a book packed with recipes targeted for love with the right person for you. What some people relish could be 'poison' to others so, before that special dinner at yours, check out a potential new partner's taste. Plain food, or titillating choices? Would s/he warm to a hearty French cassoulet, or might a delicate sea bass prove more tempting. Cleverly linking likes and dislikes from trends in star signs, ardent home-based cook Thornton has produced a unique book which includes a fine selection of tried and tested recipes for informed seduction - a novel idea for this fun, delicious book: Zodiac Cooks, by Penny Thornton.Table of Contents* Introduction * Rack of lamb - Aries * Bullito Misto - Taurus * Twice-baked Souffle - Gemini * Cooking with Crab - Cancer * The Mane Course - Leo * Extra Virgin Olive Oil - Virgo * A Good Pair of Seales - Libra * Passion Fruit Sorbet - Scorpio * Devils on Horseback - Saggitarius * Fromage de Chevre - Capricorn * How to boil Water - Aquarius * Soup aux Poissons - Pisces * Acknowledgements * Astrological Terms * Food - Astrological Correspondences * Index

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