General cookery and recipes Books
Ebury Publishing The Recipe Wheel
Book SynopsisRosie Ramsden is a cook, writer and food stylist for delicious. magazine. She publishes recipes on her blog, Rose Cottage, and paints pictures of fruit and veg in oil and watercolour.
£30.36
Penguin Putnam Inc Back To Basics 100 Simple Classic Recipes With A
Book SynopsisMichael Smith goes back to basics with a twist! Michael Smith has been passionate about cooking simple, great-tasting food since his mom first introduced him to cooking at an early age. Since then, Michael has become one of Canada's most successful cookbook writers and a hugely popular celebrity chef on Food Network Canada. But, never far from his own home kitchen, it's the time-tested basic recipes that he regularly cooks for his family. In Back to Basics, Michael shares 100 sure-fire classic recipes, tips, and cooking techniques. And, in every recipe he shows how easy it is to add a twist or two to your cooking. Chock full of mouth-watering photography to inspire, Back to Basics is Michael's simple approach to cooking basics that he wants to share with every home cook. Once you understand the basics behind a recipe, you can then stir your personality into your cooking. You'll see how easy it is to impress family and friends in your own kitchen. And, on
£28.80
Penguin Putnam Inc At Home with Lynn Crawford 200 Of My Favourite
Book SynopsisLynn Crawford is one of North America's most popular celebrity chefs. Throughout the years, Chef Lynn has worked in many incredible professional kitchens, which now include her own highly acclaimed restaurant, and she's watched by millions of people on Food Network Canada. Lynn's been cooking for years and loves nothing more than cooking at home. Now, she takes it a step further, sharing her simple, easy-to-make recipes with everyone. These are Lynn's all-time favorite recipes that she makes at home as often as she can to share with family and friends. For Lynn, food and cooking should be a fun and enjoyable occasion. And, in At Home with Lynn Crawford, you'll find 200 delicious and simple recipes that will put sunshine into your kitchen every day of the week. For breakfast or weekend brunches with friends, you can get the day started with delicious homemade Chocolate Coconut Crunch Granola, Hot 'n' Sticky Buns, Cranberry scones, Homemad
£27.20
Penguin Books Canada Ltd Gastro Grilling FiredUp Recipes to Grill Great
Book SynopsisGastro Grilling is for everyone who loves to fire up the grill at any time of the year and turn an everyday meal into a gastronomic delight. Within these pages you'll find recipes like Grilled Beef Tenderloin with Fire-Roasted Red Pepper and Goat's Cheese, Grilled Half Chicken with Kick O'Honey BBQ Glaze, Grilled Squid with Prosciutto-Wrapped Radicchio and Caper Balsamic Sauce, and Grilled Pork Chop with Candied Chile Glaze. Or how about the ever-succulent Stone-Grilled Butter Burgers or Hot English Cheese Steak with Pale Ale and Stilton? This must-have book features recipes for great-flavoured steaks of beef, veal, pork, lamb, and game—the essence of grilling. And there are plenty of tasty chicken recipes, too. Ted makes cooking easy for the gastro griller, with simple-to-prepare and absolutely delightful dishes like Cinnamon-Skewered Scallops with Brown Sugar Basting Butter and Grilled Halibut Steaks with Green Grape and Avocado Butter
£22.50
Penguin Books Canada Ltd Brown Eggs and Jam Jars Family Recipes from the
Book SynopsisAimée’s rural homestead upbringing, years working as a professional chef and everyday life as a busy mom led to the creation of the hugely popular blog Simple Bites . Raising three young children with husband Danny, Aimée traded her tongs and chef whites for a laptop and camera, married her two passions—mothering and cooking—and has since been creating recipes with an emphasis on whole foods for the family table, sharing stories and tips and inspiring readers to make the family– food connection on the Simple Bites blog. Brown Eggs and Jam Jars is Aimée’s long-awaited cookbook inspired by her urban homesteading through the seasons and the joyous events they bring. It embraces year-round simple food with fresh flavors—celebrating spring with a stack of Buttermilk Buckwheat Pancakes and pure maple syrup, enjoying a simple late-summer h
£28.01
Penguin Books Canada Ltd Street Food Diaries Irresistible Recipes Inspired
Book SynopsisBring the street food movement into your kitchen and make the easiest, tastiest, and most original street food at home! There’s simply nothing tastier than homemade food cooked from scratch. And these days, the street is where you’ll find the best homemade dishes you’ve ever tasted. Whether he’s serving up outrageously delicious sandwiches from his popular Fidel Gastro’s food truck or across North America on the hit reality TV show Rebel Without a Kitchen, Matt Basile is always looking for inspiration to create amazing food that is simple enough to be mobile, different enough to make you talk about it, and awesome enough to make you crave it! Street Food Diaries features over 85 irresistible and original street food recipes plus mouthwatering photography and stories of the food and people at the core of street food culture. Matt’s recipes are fun, outra
£27.20
Penguin Putnam Inc Make Ahead Meals Over 100 Easy TimeSaving Recipes
Book SynopsisCooking ahead is not only easy and affordable, it''s a great way to save time and eat well! Life is busy and sometimes it''s a challenge to get a healthy home-cooked meal on the table. Want to avoid the time pressure of cooking from scratch every day? Looking for fresh ways to save time in the kitchen and still turn out great-tasting meals? Michael Smith knows what you are up against and is here to help you keep time on your side in the kitchen. Make Ahead Meals is packed with over 100 time-saving recipes, including soups, stews, slow cooker favourites, casseroles, and more that take the stress out of cooking. You''ll quickly discover it''s easy to be a super-cook turning out wholesome meals in your own kitchen. You''ll impress family and friends with make ahead dishes like Potato Bacon Cheddar Skillet, Beef Barley Kale Stew, Crockpot Chicken, Barley and Leeks, El Paso Shepherd''s Pie, Chipotle Chicken Enchiladas, FTrade ReviewChef Michael's warm voice draws the reader in and encourages them to get in the kitchen, play with flavours and have fun. Recipes are simple, but crammed with flair." --Aimee Wimbush-Bourque, author of Brown Eggs and Jam Jars and creator of the Saveur award-winning blog Simple Bites
£24.30
Penguin Random House India Passionate About Baking
Book SynopsisDeeba Rajpal, a home baker turned popular blogger, shares her beloved chocolate dessert recipes in a book inspired by her blog, Passionate about Baking. The collection features a variety of easy-to-make treats like tarts, cakes, and cookies, along with tips for working with chocolate.
£17.99
Penguin Group (NZ) Homemade 80 Household Essentials to Inspire Your
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£25.46
Penguin Putnam Inc The Prairie Girl Cupcake Cookbook
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£14.39
Penguin Putnam Inc Lick Your Plate
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£23.74
Penguin Putnam Inc The Redpath Canadina Bake Book
Book SynopsisFrom one of Canada's oldest and most recognized food brands, Redpath Sugar comes a baking bible filled with over 200 recipes perfect for every home baker and any occasion
£27.00
Penguin Putnam Inc The School Year Survival Cookbook
Book SynopsisThe cookbook that will help parents navigate the perils of the busy school year, one meal (and snack) at a time
£21.21
Penguin Putnam Inc The Great Shellfish Cookbook
Book SynopsisFrom Matt Dean Pettit, the beloved author of The Great Lobster Cookbook comes a new collection of delicious recipes for shellfish of all kinds!
£20.69
Penguin Putnam Inc Living High Off the Hog
Book SynopsisChef and teacher Michael Olson shares over 100 recipes for one of the most adaptable, affordable and delicious cuts of meat: pork.
£24.29
Penguin Putnam Inc Burdock Co
Book SynopsisA visually stunning cookbook inspired by the ever-changing West Coast landscape, from Vancouver's award-winning restaurant.
£25.50
The University of Chicago Press Art Culture and Cuisine
Book SynopsisExamines cooking through the dual lens of archaeology and art history. The book describes prehistoric eating in ancient Turkey; traditions of the great civilizations of Egypt, Mesopotamia, Greece and Rome; and rituals of the Middle Ages and the Late Gothic International period.
£999.99
Random House USA Inc The Physiology of Taste
Book SynopsisA culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford.First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.
£23.80
Random House USA Inc P Allen Smiths Seasonal Recipes From The Garden A
Book SynopsisIn his cookbook debut, P. Allen Smith, America’s best-known gardener and garden designer, celebrates the bounty of each season with recipes of flavorful fruits, vegetables, and herbs at their garden-fresh best. P. Allen Smith’s Seasonal Recipes from the Garden features 120 recipes: 30 for each season. These are dishes that everyone loves to eat. Taking delicious advantage of ingredients as accessible as bell peppers and carrots and as beloved as fresh peaches and tomatoes, the recipes are Allen’s favorites, most from his own kitchen and some adapted from family and friends. They are perfect for those who garden as well as anyone who simply enjoys fresh food. They include:SPRING: Chilled Pea Soup with Bacon and Whipped Cream; Grilled Salmon Sandwich with Lemon-Dill Mayo; Salad of Asparagus, Edamame, Arugula, and Cheese; Radish Top Pasta; Speckled Strawberry Ice CreamSUMMER: Savory Grit Cakes with Oven-Smoked Tomatoes; Zucchini and Lemo
£26.12
Random House USA Inc Think Like a Chef
Book SynopsisWith Think Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook.He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, sautéing, and making stocks and sauces. Next he introduces simple 'ingredients' -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between.In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, 'Juxtaposed in interesting ways, these ingredients prove that the whole can
£18.99
Random House USA Inc Saving the Season A Cooks Guide to Home Canning
Book SynopsisThe ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire yearGardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The AtlanticStrawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney;
£32.40
Random House USA Inc Home Cooking with JeanGeorges My Favorite Simple
Book SynopsisJoin one of the world’s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges. Though he helms a worldwide restaurant empire—with locations in New York, Las Vegas, London, Paris, and Shanghai—Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones. A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known—but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-
£32.40
Random House USA Inc The Gramercy Tavern Cookbook
Book SynopsisOne of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy. Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market. With 200 sumptuous photographs and personal stories, The G
£40.50
Potter/Ten Speed/Harmony/Rodale The New Midwestern Table
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£31.88
Random House USA Inc OldSchool Comfort Food The Way I Learned to Cook
Book SynopsisHow does one become an Iron Chef and a Chopped judge on Food Network—and what does she really cook at home?Alex Guarnaschelli grew up in a home suffused with a love of cooking, where soufflés and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook—and the way she still loves to eat.Here are Alex’s secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt’s garden and her first b
£24.70
Little, Brown & Company Lunch in Paris
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£13.99
Back Bay Books Voracious
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£15.29
HarperCollins Publishers Inc Come On Over
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£25.50
Houghton Mifflin Harcourt Publishing Company Paddy Drinks
Book SynopsisA collection of Irish whiskey recipes from the acclaimed Dead Rabbit in New York CityThe folks behind the world-renowned, award-winning Irish pub, Dead Rabbit, know a thing or two about whiskey, and about making great whiskey cocktails.Trade Review“The crew from New York’s Dead Rabbit shakes up striking concoctions to highlight the Irish spirit’s ‘gloriously subtle and distinctive’ traits… A working-class liquor reaches rarefied heights in this top-shelf guide.” — Publishers Weekly (starred review)
£999.99
HarperCollins Publishers Inc Prep And Rally
Book SynopsisTrade Review“Dini Klein’s genius meal-prep method makes it easier than ever to get a delicious dinner on the table, even on a busy weeknight – without sacrificing flavor or creativity. Prep + Rally will save dinner – and your sanity!” — Kelly Senyei, founder of Just a Taste and author of The Secret Ingredient Cookbook "Dini has hit the nail on the head when it comes to what parents need. To accomplish the most when it comes to food prep, money saving and making delicious meals for your family throughout the week, the prep and rally method has it all. This book is smart, delicious and definitely something that will be welcomed into everyone's kitchens." — Eden Grinshpan, author of Eating Out Loud “Prep + Rally is the book every parent needs. Dini is helping readers everywhere get a healthy and delicious dinner on the table without spending hours in the kitchen. These recipes are the perfect mix of comfort food made healthy and with innovative flavor combinations that can excite you AND your family about dinner.” — Rachel Mansfield, author of Just the Good Stuff “This book is a gift to busy parents everywhere! As a mom of 3 kids, I'm often at a loss for what to make for dinner and Dini not only has all the answers, she delivers a very doable strategy. Not to mention great vegetarian ideas!” — Erin Gleeson, author of The Forest Feast "Prep and Rally your meals into a happier YOU! Dini has the gift of helping you organize meals in a way that save you time and money. By offering organized shopping lists, drool-worthy recipes, and simple cooking strategies throughout, you feel like you finally have a strategy in the kitchen to save your sanity. Every parent needs this book to gain the confidence to pull off mealtimes throughout the week." — Catherine McCord, founder of Weelicious
£23.63
Harvest Publications Listen to Your Vegetables
Book SynopsisFood & Wine''s 28 Cookbooks and Food Books to Add to Your Shelf This FallRobb Report''s The 9 Best New Cookbooks to Buy This FallFrom Michelin star- and James Beard Foundation Award-winning chef/owner of Monteverde Restaurant in Chicago, Sarah Grueneberg, a vegetable focused cookbook of more than 180 Italian-inspired recipes.James Beard Award-winning and Top Chef finalist chef Sarah Grueneberg has a secret to share: fruits and vegetables are singing loudly around you, begging you to take them home and try something new. Are you listening? Some are asking to be put in salads, yes. But what does this asparagus want you to do with it? What does it like to be paired with?In this incredible exploration of seasonal produce, Sarah offers insights, techniques, and recipes to truly get the best out of your vegetables—how and when to shop for, cook, season, and seamlessly incor
£38.25
Random House USA Inc The Man Who Ate Everything
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£17.10
Random House USA Inc My Perfect Pantry 150 Easy Recipes from 50
Book SynopsisChef, restaurateur, and Food Network Iron Chef Geoffrey Zakarian shows you how to use your pantry to jumpstart any meal. Forget exotic condiments and specialty foods. With a working base of 50 readily available ingredients, from oats and honey to almonds and canned chickpeas, you will always have the makings of a delicious home-cooked meal. Whether cooking in his world-class restaurants, on Iron Chef, or judging the offerings on Chopped, Geoffrey knows every great meal starts with a trip to the pantry first for inspiration. And when you bring home your fresh produce and proteins, you’ll have 150 recipes at the ready, and many of these can be made with pantry ingredients alone. You’ll see a simple can of beans as a Smoky Black Bean Bisque or coconut milk as Spicy Coconut Tempura Shrimp. Standard back-of-the-cupboard fare like almonds become crispy crust on a broiled pork chop; peanut butter lends itself beautifully to a s
£25.65
Potter/Ten Speed/Harmony/Rodale Le Bernardin Cookbook
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£40.00
WW Norton & Co The Summer Shack Cookbook The Complete Guide to
Book SynopsisThe flavors and foods of summer in your kitchen all year long.
£24.69
WW Norton & Co Flavor
Book SynopsisA journey into the surprising science behind our flavor senses.Trade Review"Fascinating…Flavor, as Bob Holmes demonstrates elegantly, exists nowhere but in the mind of the eater." -- Wall Street Journal"Endlessly fascinating. A terrific book." -- Bill Bryson"I learned a lot while reading Flavor. Bob Holmes is a genial, well-informed guide to the rapidly evolving world of flavor and food design. From microbreweries to research labs, he captures all the key players: their personalities and passions come through clearly in this engaging tour of the field." -- Avery Gilbert, author of What The Nose Knows: The Science of Scent in Everyday Life""In this mouthwatering work....Holmes turns the kitchen into a laboratory....As [he] runs through terrific experiments and describes strange technologies, he makes food science fun and approachable."" -- Publishers Weekly (starred review)"Fascinating....Foodies who enjoyed Mark Schatzker’s The Dorito Effect, Michael Pollan’s Cooked, and Michael Moss’s Salt Sugar Fat will gravitate toward this scientific yet accessible and humorous take on food and wine." -- Library Journal
£19.94
Ten Speed Press Food52 A New Way to Dinner
Book SynopsisA smart, inspiring cookbook showing how to plan, shop, and cook for dinners (and lunches and desserts) all through the week. The secret? Cooking ahead. Amanda Hesser and Merrill Stubbs, founders of the online kitchen and home destination Food52, pull off home-cooked dinners with their families with stunning regularity. But they don''t cook every night. Starting with flexible base dishes made on the weekend, Amanda and Merrill mix, match, and riff to create new dinners, lunches, and even desserts throughout the week. Blistered tomatoes are first served as a side, then become sauce for spaghetti with corn. Tuna, poached in olive oil on a Sunday, gets paired with braised peppers and romesco for a fiery dinner, with spicy mayo for a hearty sandwich, and with zucchini and couscous for a pack-and-go salad. Amanda and Merrill’s seasonal plans give you everything you need to set yourself up well for the week, with grocery lists and cooking ti
£28.50
Potter/Ten Speed/Harmony/Rodale Cheers to the Publican Repast and Present Recipes
Book SynopsisWinner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Chefs & Restaurants categoryThe highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evo
£34.00
Random House USA Inc Essential Instant Pot Cookbook
Book SynopsisAuthorized by Instant Pot and filled with beautiful photographs and more than 75 simple, well-tested comfort food recipes, this indispensable book is the ultimate collection of delicious weekday meals.The best-selling Instant Pot has been a runaway hit, with an almost cultlike following and users who swear by it. But finding delicious, well-tested, weekday-friendly recipes that are both inspiring and trustworthy has proven difficult, until now. The Essential Instant Pot Cookbook covers each meal of the day, offering plenty of tried-and-true classic recipes, such as spicy beef and bean chili, a whole roasted chicken with mushroom sauce, and decadent New York cheesecake, alongside a hearty array of contemporary meals, such as Greek-style Gigantes beans with fresh feta, braised pork loin with balsamic vinegar and caramelized onions, buttery cauliflower mashed potatoes, pork adobo, and more! Whether you're looking to expand your pressure cooker recipe repertoire or se
£14.99
Penguin Putnam Inc Eat Right 4 Your Type Personalized Cookbook Type
Book SynopsisBased on his revolutionary and highly effective Blood Type Diet ®, Dr. Peter J. D’Adamo with personal wellness chef Kristin O’Connor has written a set of practical, personalized cookbooks, so you can eat right for your type every day—with more than 150 recipes crafted for your blood type AB diet! Packed with recipes specifically designed for your Blood Type AB diet, the Personalized Cookbook features a variety of delicious and nutritious recipes for breakfast, lunch and dinner as well as snacks, soups and other temping treats that make eating right for your type easy and satisfying. It is an essential kitchen companion with masterfully-crafted recipes that make cooking with nutrient-rich seafood, whole grains, cultured dairy, organic vegetables and fruits an exciting and healthy adventure. In this book, you will find delicious recipes for Blackstrap Cherry Granola, Roasted Tomato Greek Salad, and Spring P
£18.00
Random House USA Inc The Great Rotisserie Chicken Cookbook
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£21.21
Potter/Ten Speed/Harmony/Rodale Eat a Little Better
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£27.62
Basic Books How to Bake Pi
Book SynopsisA Publishers Weekly best book of 2015Trade Review"Quirky recipes, personal anecdotes and a large dollop of equations are the key ingredients in this alternative guide to maths and the scientific process. You should find it as easy as cooking a pie." --The Observer, Tech Monthly (UK) "A curious cookbook for the mathematical omnivore." --The Irish Times (Ireland) "Eugenia Cheng's charming new book embeds math in a casing of wry, homespun metaphors: math is like vegan brownies, math is like a subway map, math is like a messy desk. Cheng is at home with math the way you're at home with brownies, maps, and desks, and by the end of How to Bake Pi, you might be, too." --Jordan Ellenberg, Professor of Mathematics, University of Wisconsin-Madison, and author of How Not to Be Wrong "What a charming and original book! The central analogy -- math is like cooking -- turns out to be surprisingly apt and often funny. Light and tasty, yet so, so good for you, How to Bake Pi is a real treat." --Steven Strogatz, Professor of Mathematics, Cornell University and author of The Joy of x "Cheng is exceptional at translating the abstract concepts of mathematics into ordinary language, a strength aided by a writing style that showcases the workings of her curious, sometimes whimsical mind. This combination allows her to demystify how mathematicians think and work, and makes her love for mathematics contagious." --Publishers Weekly, starred review "An original book using recipes to explain sophisticated math concepts to students and even the math-phobic... [Cheng] is a gifted teacher... A sharp, witty book to press on students and even the teachers of math teachers." --Kirkus Reviews "[A] well-written, easy-to-read book." --Library Journal "[T]his book was fun and covered some cool maths, using some nice analogies, and would serve as a good intro for someone getting into category theory." --The Aperiodical (UK) "Eugenia Cheng offers an entertaining introduction to the beauty of mathematics by drawing on insights from the kitchen. She explains why baking a flourless cake is like geometry and offers puzzles to whet the appetites of maths fans." --Times Educational Supplement (UK) "Cheng never quite overeggs her metaphor of the mathematician as chef...and her tone is clear, clever and friendly. Even at her most whimsical she is rigorous and insightful. Potentially confusing ideas are expressed with a matter-of-fact simplicity... How to Bake Pi is a welcome addition to the popular-math shelf, unusual not only because of its quirky premise but also because Cheng is a woman, a lucid and nimble expositor, and unashamedly proud of her domestic obsessions... It would be wonderful if this book attracted a new audience to the field. And there's no better ambassador (or dinner-party host, I'd wager) than Eugenia Cheng." --Alex Bellos, New York Times Book Review "Invoking plenty of examples from cooking and baking, as well as other everyday-life situations such as calculating a taxi fare, searching for love through online dating services and training for a marathon, [Cheng] explains abstract mathematical ideas--including topology and logic--in understandable ways... Her lively, accessible book demonstrates how important and intriguing such a pursuit can be." --Scientific American "[A] funny and engaging new book." --Simon Worrall, National Geographic News "Why go to all the trouble to write a book to help people understand mathematics? Because, as Cheng observes, 'understanding is power, and if you help someone understand something, you're giving them power.' Read How to Bake Pi and you will, indeed, go away feeling empowered." --Marc Merlin, Medium "In her new book, How to Bake Pi, mathematician/baker Eugenia Cheng offers a novel, mathematical approach to cooking... How to Bake Pi is more than a mathematically-minded cookbook. It is just as much a book about mathematical theory and how we learn it. The premise at the heart of the book is that the problem that stops a cookbook from teaching us how to cook is the same problem that makes math classes so bad at actually teaching us to do math." --Ria Misra, io9 "[Cheng] masterfully describes what mathematics is. This includes careful and motivated descriptions of the ideas and methods of abstractions, generalization, logic, and axiomatization... This book is entertaining, insightful, deep and accessible." --Mathematical Reviews "Through an enthusiasm for cooking and zest for life, the author, a math professor, provides a new way to think about a field we thought we knew." --Chemical Engineering Progress "With this delightfully surprising book, Eugenia Cheng reveals the hidden beauty of mathematics with passion and simplicity. After reading How to Bake Pi, you won't look at math (nor porridge!) in the same way ever again." --Roberto Trotta, Astrophysicist, Imperial College London and author of The Edge of the Sky "Math is a lot like cooking. We start with the ingredients we have at hand, try to cook up something tasty, and are sometimes surprised by the results. Does this seem odd? Maybe in school all you got was stale leftovers! Try something better: Eugenia Cheng is not only an excellent mathematician and pastry chef, but a great writer, too." --John Baez, Professor of Math at the University of California, Riverside "From clotted cream to category theory, neither cookery nor math are what you thought they were. But deep down they're remarkably similar. A brilliant gourmet feast of what math is really about." --Ian Stewart, Emeritus Professor of Mathematics at the University of Warwick, and author of Visions of Infinity and Professor Stewart's Incredible Numbers "[O]ften entertaining...frequently illuminating... [How to Bake Pi] offers enough nourishment for the brain to chew on for a long time." --Columbus Dispatch "This is the best book imaginable to introduce someone who doesn't think they are interested in mathematics at all to some of the deep ideas of category theory, especially if they like to bake." --MAA Reviews "Beginning each chapter with a recipe, Cheng converts the making of lasagna, pudding, cookies, and other comestibles into analogies illuminating the mathematical enterprise. Though these culinary analogies teach readers about particular mathematical principles and processes, they ultimately point toward the fundamental character of mathematics as a system of logic, a system presenting daunting difficulties yet offering rare power to make life easier. Despite her zeal for mathematical logic, Cheng recognizes that such logic begins in faith -- irrational faith -- and ultimately requires poetry and art to complement its findings. A singular humanization of the mathematical project." --Booklist, starred review PRAISE FOR HOW TO BAKE PI: "Cheng demystifies math by using recipes to explain mathematical concepts. Her two passions have a good deal in common: Baking and math are centered on similar principles, Cheng notes here, and her clever guide offers tangible examples of abstract ideas." --New York Times Book Review, Paperback Row "Dr. Cheng...has a knack for brushing aside conventions and edicts, like so many pie crumbs from a cutting board. She is a theoretical mathematician who works in a rarefied field called category theory, which is so abstract that 'even some pure mathematicians think it goes too far,' Dr. Cheng said. At the same time, Dr. Cheng is winning fame as a math popularizer, convinced that the pleasures of math can be conveyed to the legions of numbers-averse humanities majors still recovering from high school algebra. She has been featured on shows like Late Night With Stephen Colbert and her online math tutorials have been viewed more than a million times." --Natalie Angier, New York Times "Combined with infectious enthusiasm for cooking and a zest for life, Cheng's perspective on math becomes this singular book: a funny, lively, and clear journey no popular book on math has explored before. How to Bake Pi...will dazzle, amuse, and enlighten." --Gambit Weekly "[Cheng's] book, a very gentle introduction to the main ideas of mathematics in general and category theory in particular, exudes enthusiasm for mathematics, teaching, and creative recipes. Category theory is dangerously abstract, but Cheng's writing is down-to-earth and friendly. She's the kind of person you'd want to talk to at a party, whether about math, food, music, or just the weather... Cheng's cheerful, accessible writing and colorful examples make How to Bake Pi an entertaining introduction to the fundamentals of abstract mathematical thinking." --Evelyn Lamb, Scientific American's Roots of Unity blog "[A] slyly illuminating dispatch on the deep meaning of mathematics... Cheng manages to do for us what the mathematician Keith Devlin has said mathematicians do for themselves: she compels us to see numbers and symbols as vivid characters in an ongoing drama, a narrative in which we are alternately observers and participants." --Natalie Angier, The American Scholar
£999.99
Houghton Mifflin Harcourt Publishing Company Betty Crocker Cooking Basics Recipes and Tips to
Book SynopsisThe One Cookbook You Need to Start Cooking with Confidence! Do you want to fix your favorite foods, but aren't quite sure how? This new edition of Betty Crocker Cooking Basics is just what you need.Table of ContentsThe Basics of Getting Started. Chapter 1 Main Dish Salads, Sandwiches, and Soups. Chapter 2 Pasta Favorites. Chapter 3 Main Dishes, Meat to Meatless. Chapter 4 Great for Grilling. Chapter 5 Side Salads and Veggies. Chapter 6 Snacks and Sweet Treats. Chapter 7 Three Get-Together Menus. Beyond the Basics. Helpful Nutrition and Cooking Information. Metric Conversion Guide. Index.
£22.57
Penguin Putnam Inc What Katie Ate on the Weekend
Book SynopsisThe James Beard Award winner returns with a dazzlingly photographed collection of her favorite recipes for relaxed entertaining (American edition). Every month, Katie Quinn Davies’s award-winning blog, What Katie Ate, receives hundreds of thousands of visitors from around the globe, and her world-class photographs are adored by many of the most prominent names in food. Davies’s acclaimed debut cookbook, What Katie Ate, won the 2013 James Beard Award for photography. In this superb follow-up, What Katie Ate on the Weekend, Davies focuses on her favorite simple dishes for weekend entertaining. More than a hundred delicious new recipes for flavor-packed pizzas and pastas, tapas, cocktails, and decadent desserts are included here, along with stories from Davies’s own dinner parties and Sunday brunches. Readers will learn how to minimize their time spent in the kitchen and maximize the enjoyment of delicious meals shared wi
£34.00
Penguin Putnam Inc Lemongrass and Lime
Book Synopsis
£28.79
Potter/Ten Speed/Harmony/Rodale Vibrant and Pure Healthful Recipes for Bright
Book Synopsis80 brilliantly colorful and healthful recipes from the creator of the viral Instagram account Vibrant and Pure, which proves that wellness can be fun, easy, and flavorful.Adeline Waugh's colorful Instagram feed is a testament to the fact that healthy doesn't mean boring. Vibrant & Pure is a 360-degree food experience for all your senses, with recipes that are as nutritious and delicious as they are photogenic.From trendy pressed juices and nutrient-packed smoothie bowls to filling mains like Sticky Sumac Salmon with Pomegranate Chimichurri, Coconut Bolognese with Zucchini Noodles, Pink Caesar Salad, and Roasted Cauliflower Tacos, these recipes encourage you to treat your body to more boosted nutrition with bright, tasty, whole foods. Once you learn how to eat holistically, you'll be able to take off the training wheels and tailor Adeline's tips and tricks to fit your lifestyle. Maybe you will create the next viral food sensation!
£20.40
Random House USA Inc Kosher Style
Book SynopsisFor the bubbes and the balabustas, the keepers of Jewish kitchens and the enthusiastic neophytes, comes a cookbook that celebrates how many Jews eat today.
£24.29
