General cookery and recipes Books

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Book SynopsisA revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

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Book Synopsis‘I adore Meades’s book . . . I want more of his rule-breaking irreverence in my kitchen’ New York Times‘The Plagiarist in the Kitchen is hilariously grumpy, muttering at us “Don’t you bastards know anything?” You can read it purely for literary pleasure, but Jonathan Meades makes everything sound so delicious that the non-cook will be moved to cook and the bad cook will cook better’ David Hare, GuardianThe Plagiarist in the Kitchen is an anti-cookbook. Best known as a provocative novelist, journalist and film-maker, Jonathan Meades has also been called ‘the best amateur chef in the world’ by Marco Pierre White. His contention here is that anyone who claims to have invented a dish is delusional, dishonestly contributing to the myth of culinary originality.Meades delivers a polemical but highly usable collection of 125 of his favourite recipes, each one an example of the fine art of culinary plagiarism. These are dishes and methods he has hijacked, adapted, improved upon and made his own. Without assuming any special knowledge or skill, the book is full of excellent advice. He tells us why the British never got the hang of garlic. That a purist would never dream of putting cheese in a Gratin Dauphinois. That cooking brains in brown butter cannot be improved upon. And why – despite the advice of Martin Scorsese’s mother – he insists on frying his meatballs.In a world dominated by health fads, food vloggers and over-priced kitchen gadgets, The Plagiarist in the Kitchen is timely reminder that, when it comes to food, it’s almost always better to borrow than to invent.Trade Review ‘I adore Meades’s book . . . I want more of his rule-breaking irreverence in my kitchen’ New York Times ‘You can read it purely for literary pleasure, but Jonathan Meades makes everything sound so delicious that the non-cook will be moved to cook and the bad cook will cook better’ David Hare, Guardian ‘Witty, forthright and full of excellent recipes’ Spectator ‘Meades is one of our most eloquent and excellent iconoclasts . . . Although the prose is as opinionated and elegant as you'd expect, this is a brilliant, magnificently old-fashioned cookbook’ Mail on Sunday ‘Defiant, playful, and possibly punch drunk as ever’ Times Literary Supplement ‘A wonderful cookbook . . . Defiantly and hilariously unprecious, even as it demonstrates on every page the author’s discernment as a gourmet’ Guardian

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Book Synopsis THE SUNDAY TIMES BESTSELLER 'I have been looking forward to Sabrina Ghayour's new book, Simply, ever since I knew she was writing it... Every page is an invitation to cook.' - Nigella Lawson'Packed with the Iranian-born cook's trademark Persian flavours' - The Herald'The food has immediate "eat me" appeal' - Diana Henry, Sunday Telegraph's 20 Best Cookbooks To Buy This AutumnEasy. Everyday. Simple.Sabrina Ghayour's new collection of unmissable dishes in her signature style, influenced by her love of fabulous flavours, is full of delicious food that can be enjoyed with a minimum of fuss. With sections ranging from Effortless Eating to Traditions With a Twist, Simply provides over 100 bold and exciting recipes that can be enjoyed every day of the week.CONTENTS Chapter one: Effortless Eating Including Spiced carrot & tamarind soup; Date & ginger chicken wings; Baked sweet potato & za'atar chips; Spring onion saladChapter two: Traditions with a Twist Including Green hummus; Kabab koobideh; Persian tahchin; Tahdig e macaroni; Mamen Maleh's borscht; Adas polowChapter three: The Melting Pot Including Steak tartines with tarragon & paprika butter; Chilled pistachio & cucumber soup; Ghayour house chicken kariChapter four: Something Special Including Spiced pork wraps with green apple salsa; Firecracker prawns; Green & black-eyed bean baklava; Mushroom dumplingsChapter five: Cakes, Bakes & Sweet Treats Including Stuffed dates with torched goats' cheese; Lime & black pepper frozen yogurt; Tahini, almond & orange brownies

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Book SynopsisDiscover a fascinating region in Southern Spain that offers the most tantalizing food, through 75 authentic recipes, written with expertise and using authentic ingredients.Andalucia is the largest region of Spain and has a food tradition that is rich in shades from the past: Moorish, Christian, and Jewish influences prevail. Following decades, if not centuries, in which the local food accepted prejudice from outsiders, any change or innovation was inhibited; but now a fascinating revival is taking place everywhere in Andalucia, as in the rest of Spain. This is supported by the array of amazing ingredients from land and sea, by memories and aromas from the past, and by current innovation by Spanish chefs. La Cocina Andalucia has become even more attractive, improved without losing any of its character and taste. As delicious as they can be, there is much more to Andalucian food than tapas and much more than a brilliant gazpacho de verano. This

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Book SynopsisNorth Wales Cookbook: Fish and Seafood showcases the unique natural produce of North Wales in this collection of restaurant-quality recipes.

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Book SynopsisAn inspiring new cookbook from the home of Ireland's most indulgent and comforting foodFor decades, Avoca cookbooks have been staples in kitchens in Ireland and beyond, filled with wonderful, reliable recipes for every occasion. Back with a mouth-watering new collection, Avoca at Home brings you over 100 of the very best Avoca recipes.Avoca at Home includes classics from Avoca's destination cafés and food markets, as well as exciting new dishes that will become firm favourites. Rustle up the White Onion and Parmesan Soup for a simple family lunch. Add the sensational Roast Cauliflower and Chickpea Salad with Spiced Yogurt Dressing to your summer barbecue spread. Discover a go-to mid-week dinner in the simple-yet-delicious Smokey Chicken and Chorizo, or try the homemade Gnocchi with Crozier Blue Cheese, Spinach and Walnuts for your next night in with friends. You'll find enticing sharing platter suggestions for every kind of gathering, as well as special celebration showstoppers like the Clementine Curd Naked Cake. Not forgetting those heavenly traybakes and biscuits - who could resist treats like Chocolate Brownies with Toasted Pecans and Caramel Sauce?As well as easy and irresistible recipes, Avoca at Home includes a feast of ideas for recreating the Avoca experience in your own way. From their kitchen to yours, Avoca at Home celebrates the joy of making and sharing delicious, home-cooked food.Whether an ordinary day or a special day, Avoca at Home is sure to become a favourite in your cookbook collection.*****'Crammed with mouth-watering recipes' Irish Mail on Sunday'A comforting kitchen companion' easyFoodTrade ReviewExactly the kind of thing we want to hunker down with as the nights draw in * Sunday Independent *Crammed with mouthwatering recipes * Irish Mail on Sunday *A comforting kitchen companion * easyFood *

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Book SynopsisIn the heart of London's Covent Garden, J Sheekey has been offering the finest fish, oysters, shellfish and other fruits de mer since the 1890s. Josef Sheekey was a market stall holder given permission by Lord Salisbury to serve fish and seafood in his 1896 property development in St Martin's Court, on the proviso that he supply meals to Salisbury's after-theatre dinner parties. Over a century later, the restaurant retains its late-Victorian charm and buzzes with fashionable folk and famous faces. The menu takes in prime fish such as Dover and lemon sole, brill and salmon, with seasonal specials such as Esk sea trout with lovage and girolles, roast lobster with sweetbreads and salt baked bass. Old favourites include lobster thermidor and Sheekey's famous fish pie.J Sheekey Fish immortalises recipes from this renowned kitchen. Sheekey Executive Chef Tim Hughes has teamed up with legendary cookery editor Allan Jenkins to create the cookery book event of 2012.Trade ReviewMy favourite dishes from one of my favourite fish restaurants * Rick Stein *J Sheekey is a lovely fish restaurant: the service is second to none, and if I want to have a great night, that's where I'll go * Angela Hartnett *For the secrets of London’s most venerable fish restaurant look no further than J Sheekey Fish. From pollock to potted shrimps, crab to Cornish fish stew – here are dishes beloved of Sheekey’s fashionable clientele since the 1890s. Add some interesting vegetable ideas, and a slew of puddings – either rib-sticking or airily light – and you have a compelling kitchen companion. * Stella, Sunday Telegraph *A pearl. If you're looking for a slice of the high life, at very reasonable cost, seek out this beautiful (intimate and Deco-ish) annex to Theatreland's old-school fish favourite, where divine oysters head up a sophisticated light-bites menu * Hardens 2011 *J Sheekey Fish – 320 pages of fishy, crabby, scallopy, lobstery, shellfishy, haddocky loveliness -- John Walsh * The Indpendent *

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Book SynopsisAt last, a salad for every week of the year! ’Salads can be anything you want them to be’ says Fi Buchanan. In Seasonal Salads she showcases 52 mouthwatering recipes, one for every week of the year. There are hearty winter feasts (think Spice Roasted Carrots) as well as summer favourites (like Watermelon with Lime Sherbet or Chargrilled Corn with Ranch Dressing). There are classics and twists on classics, quick weeknight salads and dinner-party-worthy creations. What these recipes all have in common is Fi’s trademark inventive flair, her ability to combine flavours and textures in the cleverest of ways to make the most of what’s plentiful in each season. If you thought salads were something you served on the side, it’s time to turn over a new leaf.

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Book SynopsisPull up a chair to Martha Collison''s table, where the recipes are big on flavour with minimal fuss, making sharing food with friends easier than ever.Whether you''re looking for a weekend brunch spread, a little treat to share over coffee with a friend, a three-course extravaganza or a weeknight winner for two, Martha has got you covered. The recipes are all easy to follow, and produce delicious results without hours of effort in the kitchen.There are over 90 recipes organised into eight thematic chapters, taking you from breakfast through to dinners, picnics, desserts, drinks and more. For anyone looking for easy ways to nourish and delight their friends and family, Pull Up a Chair has everything you need.After appearing on The Great British Bake Off as their youngest ever contestant, Martha has gone on to write a regular Waitrose Weekend food column, and appear as Show Chef on Graham Norton''s radio show in association with Waitrose, and appear on BBC1''s Saturday Kitchen. All of her recipes have foolproof methods, easily acquired ingredient and showstopping results.

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Book SynopsisHow to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes-every one a game-changer -for smoked food that roars off your plate with flavour. Here''s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay-try it with fresh mozzarella. Here are recipes and full-colour photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp.USA Today says, Where there''s smoke, there''s Steven Raichlen. Steven Raichlen says, Where there''s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke. And Aaron Franklin of Franklin Barbecue says, Nothin'' but great techniques and recipes. I am especially excited about the smoked cheesecake. Time to go forth and smoke. If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible. -Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book. -Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ RulesTrade Review“Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.” --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.” --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef “Nothin’ but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.” --Aaron Franklin, author and chef/owner Franklin Barbecue “In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking….Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”—Taste of the South “The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it’s also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you’re a novice, an enthusiast, or a total all-out smoked food addict. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking. Who wouldn’t want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?”—Food Wine online “Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.”—Booklist “Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It’s not just that he apparently understands every possible element of grilling and smoking, it’s that he also intuitively knows what kind of flavor combinations go best with grilled food.” —St. Louis Post-Dispatch "Raichlen’s comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. “Project Smoke” is a tour de force." —The Washington Post“Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.” --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.” --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef “Nothin’ but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.” --Aaron Franklin, author and chef/owner Franklin Barbecue “In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking….Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”—Taste of the South “The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it’s also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you’re a novice, an enthusiast, or a total all-out smoked food addict. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking. Who wouldn’t want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?”—Food Wine online “Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.”—Booklist “Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It’s not just that he apparently understands every possible element of grilling and smoking, it’s that he also intuitively knows what kind of flavor combinations go best with grilled food.” —St. Louis Post-Dispatch "Raichlen’s comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. “Project Smoke” is a tour de force." —The Washington Post “Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.” --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.” --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef “Nothin’ but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.” --Aaron Franklin, author and chef/owner Franklin Barbecue “In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking….Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”—Taste of the South “The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it’s also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you’re a novice, an enthusiast, or a total all-out smoked food addict. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking. Who wouldn’t want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?”—Food Wine online “Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.”—Booklist “Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It’s not just that he apparently understands every possible element of grilling and smoking, it’s that he also intuitively knows what kind of flavor combinations go best with grilled food.” —St. Louis Post-Dispatch "Raichlen’s comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. “Project Smoke” is a tour de force." —The Washington Post

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Book SynopsisPiece together your own colorful collection of vintage cookbook covers with this iconic 1000-piece puzzle from artist Richard Baker. It's a visual feast, and the perfect gift for foodies and book lovers alike. Classic Cookbooks 1000 Piece Puzzle features 42 amazing paintings of beloved classic cookbooks, ranging from the iconic, like The Joy of Cooking, The French Chef Cookbook, and The Edna Lewis Cookbook, to quirkier classics like Fabulous Fondues and Love and Knishes. Each cookbook cover featured in this puzzle is intentionally painted to capture the telltale signs of wear from years of use in the kitchen. This 1000-piece puzzle features high-quality pieces that assemble to 25 x 20 inches, accompanied by a folded, oversize insert of the puzzle image for easy reference and an artist statement. Whether you're a home cook, chef, bibliophile, or puzzle fanatic, you will love piecing your way through decades of cookbook classics and chatting with family or friends about your favorite recipes as you assemble. From Tatsuji Tada's Japanese Recipes, to Meera Sodha's East to Irfan Orga's Turkish Cooking and Elsie Masterton's Blueberry Hill Cookbook, you are sure to find a few of your favorite kitchen resources depicted in this charming and engaging puzzle.

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Book SynopsisFun and easy recipes inspired by favorite Pokémon characters!Create delicious dishes that look like your favorite Pokémon characters—from desserts to pizza—with more than 35 fun, easy recipes. Make a Pokéball sushi roll, Pikachu ramen or mashed Meowth potatoes for your next party, weekend activity or powered-up lunch box.Create delicious dishes—from desserts to pizza—that look like your favorite Pokémon characters with more than 35 easy, fun recipes. Make a Poké Ball sushi roll, Pikachu ramen, or Meowth mashed potatoes for your next party, weekend activity, or powered-up lunch box.

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Book SynopsisThe extraordinary cuisine of Peruvian chef Virgilio Martínez, one of the most admired emerging talents in the culinary worldTrade ReviewFeatured on the Netflix documentary series Chef's TableAs featured in Bon Appetit, Bloomberg Pursuits, Domino, Food & Wine, Four, La Repubblica, Lucky Peach, Saveur, Vogue, and Wine Enthusiast, and on New Worlder and Vice Munchies; as heard on Heritage Radio and WBUR - On Point, Boston"For hundreds of years, Peruvian biodiversity has been a hidden treasure of thousands of unique ingredients. Today, in the Peruvian Amazon, deserts, Andes, Altiplano, and all of their ecosystems, some ingredients, like quinoa and native cacao, are already traveling all over the world. A small group of chefs wanted to explore deeper than ever the potentials of each ingredient, each environment of Peru-listening, smelling, touching, learning-with a style of cooking that was absolutely modern, unique, and Peruvian. Leading the creativity of this young and free generation of chefs is Virgilio Martínez. If you want to discover Peru and its treasures in its most modern version, to feel our unique biodiversity, to celebrate our multicultural society, and to taste the soul of young Peruvians proud of their culture, this book is the perfect way to do it. In Central, Virgilio will take you on a journey, from the Pacific Ocean to the high Andes, discovering the magic of the ingredients of Peru."—Gastón Acurio of Astrid & Gastón (Lima, Peru)"Central is about Virgilio's desire to tell the story of a collective wish from a individual pulse, and of a passion that comes from history. His book features a strike of authority achieved through culture and creativity."—Andoni Luis Aduriz of Mugaritz (San Sebastian, Spain)"Virgilio Martínez doesn't settle with what is already in everyone's imagination about Peruvian cuisine. He is a chef who looks deeply into the unknown, into the forgotten and rejected to find a different way to embrace his culture. Virgilio brings to light another side of Peruvian culinary culture, one inspired by Big Nature: the vast landscape and diverse terrain of this unique place. He is a keen observer who isn't afraid to open his kitchen to the unknown. Virgilio forges not one path to understanding Peruvian cuisine but many, and from this research and determination, he is giving back to Peru centuries of ancestral wisdom through fine dining."—Massimo Bottura of Osteria Francescana (Modena, Italy)"We believe that what we do in our kitchens is to create beauty as the legacy for future generations. This is what Virgilio's work in Central communicates - and we know the readers will feel this emotion."—Dominique Crenn of Atelier Crenn (San Francisco, United States)"What Virgilio and his team at Central have created is an entirely new lexicon of cuisine, while maintaining the ancient traditions, the beauty, and the integrity of the cooking of his land."—Carlo Mirarchi of Blanca (New York City, United States)"Central is a testament of passion, integrity, and knowledge - a generous gift of sharing with others. Through Virgilio's food I learned so much about the culture and people of Peru, but most of all, I learned this importance of others and the richness of endless discoveries. This is a very special book and Virgilio is an outstanding human being." —Joan, Josep & Jordi Roca of El Celler de Can Roca (Girona, Spain)"Features food photography worthy of a modern-art gallery wall and exquisite signature recipes from the famed restaurant."—Plate

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Book SynopsisWINNER OF A GUILD OF FOOD WRITERS AWARD 2024 for BEST GENERAL COOKBOOKA TIMES and GUARDIAN BOOK OF THE YEAR 2023NIGELLA LAWSON''S COOKBOOK OF THE YEAR Notes from a lifetime of reading, thinking, cooking and eating' Diana HenryThe Secret of Cooking is packed with solutions for how to make life in the kitchen work better for you, whether you are cooking for yourself or for a crowd.Bee shows you how to get a meal on the table when you're tired and stretched for time, how to season properly, cook onions (or not) and what equipment really helps.The 140 recipes are doable and delicious, filled with ideas for cooking ahead or cooking alone and the kind of unfussy food that makes everyday life taste better.A lifetime of kitchen wisdom here' Nigel SlaterA truly remarkable cookbook that will change lives'' Rachel RoddyIt's not often that a genuinely game-changing cook book comes out, but this accomplished, approachable and helpful book its writing as nourishing as the recipes is most definitely it. Quite frankly, there's not a kitchen that should be without a copy of The Secret of Cooking' Nigella LawsonThere is wisdom, and notes from a lifetime of reading, thinking, cooking and eating here. And it's not just about food but about how we live, and how we look after ourselves and each other' Diana HenryTrade Review‘It’s not often that a genuinely game-changing cook book comes out, but this accomplished, approachable and helpful book – its writing as nourishing as the recipes – is most definitely it. Quite frankly, there’s not a kitchen that should be without a copy of The Secret of Cooking’ Nigella Lawson ‘There is wisdom, and notes from a lifetime of reading, thinking, cooking and eating here. And it’s not just about food but about how we live, and how we look after ourselves and each other’ Diana Henry ‘A truly remarkable cookbook that will change lives' Rachel Roddy ‘The very acest book…so utterly lovely and so utterly necessary’ Jeremy Lee ‘A lifetime of kitchen wisdom here’ Nigel Slater ‘It is my Book of the Year, across any genre…packed to the absolute gills with invaluable advice, hints and tips, so reassuring and warm in tone that you feel actual love for the author, and, of course, also full of fantastic, achievable, home-kitchen friendly recipes that I guarantee will immediately become part of your repertoire’ India Knight ‘A wonderful book filled with great things to eat, and wisdom, wit and much kindness’ Susie Boyt, author of Loved and Missed ‘I don’t need a lot of convincing to pick up a pan, but Wilson’s tips are so clever, her recipes so tempting, and her vignettes of family life so candid, that this is a book I can read for pleasure alone’ Niki Segnit, author of The Flavour Thesaurus ‘This book is the perfect cooking companion and Bee Wilson is the ultimate kitchen friend: smart, funny, conscientious and patient, this is a book you'll want to spend time with, in and out of the kitchen' Itamar Srulovich and Sarit Packer, authors of Honey & Co: Food from the Middle East ‘One of those rare books that completely expresses the writer’s character. Everything she’s learned & feels about food and cooking is there’ Sheila Dillon

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Book SynopsisThe highly anticipated cookbook from the Michelinstarred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Awardwinning wine director Justin Chearno, and co-author Gabe Ulla. Much like the irresistibly warm restaurant that inspires it, The Four Horsemen: Food and Wine for Good Timesis about more than just amazing food. The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen. Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United Statesnot to mention a global reputation as a must-visit destination in New York City. Of Curtola's food, New York Times restaurant critic Pete Wells wrote, i

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Book SynopsisAn insight into the food philosophy and creativity of Noma restaurant.Trade Review"Yesterday Dana pondered whether it's OK for a cookbook to be so pretty and so impressive that you're afraid to bring it into the kitchen. Noma is one book that might fall into that category. In fact, I would guard it with my life from kitchen stains!"—thekitchn.com"Rene is a master locavore - the most intense and ingenious I've ever met."—Vogue"The hottest topic in the food world. While Noma is all about Nordic cuisine, its philosophy is about the cuisine of wherever you are."—Kitchen Daily"A gorgeous cookbook... Spectacular. Noma is going to influence another generation of cooks."—The Atlantic"Outstanding photographs that give a real feel for the location."—BBC Good Food magazine"Evocative and informative... Leaves you hungry for another visit."—Time Out"One of the most idiosyncratic food books... Jaw-dropping photography... Mouth-watering."—The Independent on Sunday"A vast, beautiful, intensely reflective and philosophical tome full of recipes."—The Times Saturday magazine"Part man, part mushroom, all genius, Mr Redzepi is a true original."—The Independent"Noma is the most important cookbook of the year."—The Wall Street Journal"Noma is an international sensation."—The New York Times"The most innovative and beautiful cookbook of the year."—Washington Post"Since René Redzepi's legendary Copenhagen restaurant Noma closed last year, this 2010 cookbook is kind of a collector's item."—New York Magazine OnlineTable of ContentsThe book will consist of a foreword by the Danish artist Olafur Eliasson, an introduction by food journalist Rune Skyum-Nielsen, over 90 of Rene Redzepi's recipes and descriptions of the suppliers of Noma's produce and the methods of obtaining them.

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Book Synopsis''You could cook from it over a whole lifetime, and still be learning' Nigella LawsonA rigorous, nuts-and-bolts bible of a book' Jay Rayner, ObserverLateral Cooking...uncovers the very syntax of cookery' Yotam OttolenghiAstonishing and totally addictive' Brian Eno The groundbreaking book that reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour Thesaurus Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours? Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Lateral Cooking is organised into 77 starting-point' recipes, including plenty of tips for substituting ingredients and reducing the phenomenal variety of world cuisine down to its bare essentials Trade ReviewIt is hard to convey just what a staggering achievement Lateral Cooking is. Segnit is truly a one-woman Larousse. Only the scope is so much wider and deeper: this book covers continents! … I can lose myself in it any time, from any page, and you could cook from it over a whole lifetime, and still be learning -- Nigella LawsonThe cookbooks that teach you the most are the rare ones, experimental or not, that are so well written that you find yourself reading them greedily on a perpetual loop. Lateral Cooking is one of them -- Bee Wilson * Times Literary Supplement *A rigorous, nuts-and-bolts bible of a book, which works from the premise that there are base recipes from which all others can be built... It’s elegantly designed and extremely broad -- Jay Rayner * Observer *My most anticipated book of the year -- Helen GohWitty, playful and conversational -- Diana Henry * Sunday Telegraph *This year’s star book... It’s a cracker: a hefty volume with a simple premise... Segnit has an appealing authorial voice: funny, friendly and authoritative -- Evening StandardSegnit is a brilliantly clever cook who sometimes seems to have eaten every great dish in the world, but the real joy is her exuberant voice, which feels like listening to a witty friend * Sunday Times *Book of the decade, if you ask me... Every cook should have it -- Elisabeth LuardKnowledgeable and humorous, with a focus on flavour and technique, this cookbook is informative, useful and sure to become a kitchen bible to many -- Guardian * ‘Best Books of 2018’ *In a year that’s been a bonanza for cookbooks, this is the one I’d put top of my list * Independent *Want to graduate from a rigid recipe-follower to an instinctive, ingredient-led cook? Niki Segnit shows you how * Waitrose Food *What makes this book really special, just like The Flavour Thesaurus, aside from Niki’s impressive expertise, is her humour and personality. It’s a joy to read -- Olive magazineA textbook you'll turn to for all your culinary core techniques and queries * Good Housekeeping *It’s a book you’ll buy not so much for the recipes, though there are plenty, but the insights it will give you on how the whole process of cooking works... a cracking read -- Fiona BeckettOne of the most exciting cookery books I've read this year * Literary Review *Niki Segnit is back with a new cookbook to break the mould (again) * Huffington Post *It is an absolute triumph, want to take a week off work to read it and cook as I go... cannot recommend enough! If you loved The Flavour Thesaurus, this is basically Christmas -- Rukmini IyerLateral Cooking is a beautifully simple book that just makes sense. I’m hooked again -- Kenny TuttNiki Segnit's Lateral Cooking is a spectacularly good cookbook. If it were a novel, it'd be a shoo-in for the Booker -- Elisabeth Luard * The Oldie *It’s a clever idea... a fabulous read -- Harry Wallop * The Times *Gorgeous, informative book -- Chef Valentina HarrisThis should be alongside The Silver Spoon and Le Repertoire, that's where it's going on my shelf -- Mat FollasA collection of ideas and inspiration – my kind of thinking -- Frances QuinnShows, more effectively than any other cookery writer to date, how one thing in the kitchen leads to another * Times Literary Supplement *A cookbook full of open-ended recipes -- Yotam OttolenghiAn enjoyable read -- Delicious magazineThis isn’t a reference book, it’s an engrossing read for foodies * What’s Hot Blog *A cooking bible... a must-have in every kitchen, I’m blown away! * Amy Treasure Blog *From the author of The Flavour Thesaurus comes this collection of recipes arranged on a continuum, meaning simple tweaks give you a whole new dish * Domestic Sluttery *It’s her humour, stories and thoughtful research that make this much more than simply a cookbook * IndyEats (independent) – Cookery Books of 2018 *It's fascinating and engrossing. It makes you want to cook more - and there can be no higher compliment * Ms Marmite Lover Blog - Cookery books of 2018 *A wonderfully simple idea... but It’s her humour, stories and thoughtful research that make this much more than simply a cookbook * Independent (App edition) *

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Book SynopsisMAKE THE MOST OF YOUR HALOGEN OVEN WITH THESE 200 RECIPES FROM THE HAMLYN ALL COLOUR SERIESHalogen ovens are super convenient, compact appliances that can be kept on your kitchen counter. They heat with a combination of infra red and convection to cook food 40% faster than a conventional oven - without any of the dreaded soggyness associated with microwaves. Using a combination of racks you simply layer the food, set the dials and produce a whole meal from one appliance. Whether it''s simply defrosting a joint of meat or making a more elaborate recipe, a halogen will take the time and hassle out of all your favourite dishes. As ever with our popular Hamlyn All Colour series, you''ll find 200 delicious recipes with step-by-step instructions and colour photography to ensure perfect results every time. Why not discover how easy halogen cooking can be?Check out some of the other titles in the series:Hamlyn All Colour Cookery: 200 Super SoupsHamlyn A

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Book SynopsisOver 100 recipes to help readers optimise their brain and fight various illnesses.

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Book SynopsisEveryday Comfort is the debut cookbook from foodie star Katie Pix, showcasing balanced and nourishing versions of all your favourite dishes. For Katie, good food is one of life's greatest joys, and her mission is to give people the knowledge to be able to cook anything they want whenever they want (so that they can quickly move on to the joy of EATING!). From comfort food classics, to Friday night feasts, plus decadent desserts, you’ll learn the skills to get the very best out of your time in the kitchen, as Katie reveals the secret to reimagining 100 family favourites with simple techniques and revolutionary shortcuts. With a little knowledge, fool-proof techniques, some basic kit and a handful of ingredients you’ll go from beginner to home-cook-hero in no time. This is creative, easy, and down-to-earth food, and your shortcut to eating WHATEVER you fancy.  

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Book SynopsisWinner, James Beard Award for Best Book in Vegetable-Focused CookingNamed a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and moreFeatured in The Strategist 's Nonobvious Wedding Gift Guide"Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden's guide excels at both. These are recipes that every last relative around your holiday table would use because they're umami-rich and can be made on a weeknight." -USA Today, 8 Cookbooks for People Who Don't Know How to Cook"If you're finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat." -Epicurious "Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly."-Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene's in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons-an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat-grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavour at its peak.Trade Review“A great book. Period. . . . Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . In fact, it’s about as close to a perfect cookbook as I have seen. What McFadden and Holmberg have achieved is no small feat: This is a book that will educate nearly everyone who picks it up, a book beginner and seasoned cooks alike will reach for repeatedly. It’s the rare book that achieves what it sets out to do, and manages to do so in a manner that is both appetizing and engaging. It is accessible without sacrificing its artistry.”—Lucky Peach “The book’s appealingly simple recipes are focused on delivering big flavor.”—The Wall Street Journal, The Best Books to Give to the Food Lover in Your Life “Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden’s] approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.”—Bon Appétit “Achieves the near-impossible: Recipe after recipe of restaurant-quality food that isn’t difficult to put together.”—Eater “Stellar mix-and-match recipes that highlight produce at its gorgeous peak.”—Food Wine “The Six Seasons cookbook. Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire, you’re going to love this book as much as I do. I confess I’ve had it for almost a year. In that year, I’ve been almost overwhelmed with how much I’ve wanted to cook from it.”—SmittenKitchen.com “Exciting flavor combinations mean this is no mere guide to vegetables but a primer on how to make them taste their exciting best.” —Fine Cooking “Downright thrilling. . . . Divided into six seasons rather than the traditional four—a more accurate reflection of what’s happening in the fields—the book encourages readers to embrace what he calls ‘the joyful ride of eating with the seasons. . . .’ On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables.”—Sunset “Enduringly rewarding. I am utterly consumed with Six Seasons and feel I could cook from it every day without tiring.”—Nigella Lawson “This cookbook might put meat out of business. It’s that good. . . . A rare source of new ideas about vegetables. McFadden’s forward-looking sensibility infuses every recipe.”—Portland Monthly “Brilliant.”—Food52 “[This is] a cookbook I’ve gotten a little obsessed with. . . . The book offers inspiring treatments for vegetables that are often relegated to a boring crudité tray—if you’re looking for a new way to treat celery or cabbage, you need a copy.”—Serious Eats “Six Seasons is a beautiful book. But it’s more than a pretty face: It’s a practical primer that begs to come into the kitchen—and won’t disappoint once you get it there.”—Santa Fe New Mexican “An exuberant, engaging approach to vegetables. . . . Six Seasons is a joy. . . . [It] manages to feel comprehensive without sacrificing delight and humor.”—Portland Press Herald “The most exciting approach to home cooking I’ve seen all year. . . . Six Seasons is one of the most satisfying cookbooks I’ve purchased in years, and McFadden’s insights into seasoning are invaluable, even for an experienced home cook.”—Willamette Week “A must-have cookbook that stands out from the crowd of vegetable-centric cookbooks. . . . This cookbook deserves to become a well-thumbed, vital addition to any kitchen.”—Publishers Weekly, starred review “Essential techniques that can help cooks become better at preparing seasonal and local vegetables. . . . Attractive vegetable recipes range from brightly colored raw and cooked salads to indulgent appetizers, pastas, and baked goods. Under McFadden’s tutelage, cooks will learn how to bring out the best in every humble vegetable.”—Library Journal, starred review “McFadden’s debut cookbook is an invaluable resource for all things veggie.”—Booklist, starred review “Visionary. . . . Beautifully produced.”—BookPage “Glorious.”—Atlanta Journal-Constitution “This is not a cookbook for coffee tables or artfully curated bookshelves! Its recipes demand to be tasted until the pages are dog-eared and sauce-splattered and stick together. Compulsory for the home cook.”—Dan Barber, chef/co-owner of Blue Hill “Joshua McFadden has the soul of a farmer, and his recipes are beautifully in tune with the seasons and the land.”—Alice Waters, owner of Chez Panisse “Joshua [understands] vegetables from the perspective of both a farmer and chef. His mouthwatering and terrific solutions . . . get the most out of vegetables from their beginning to their last act on our plates.”—David Chang, chef/owner of Momofuku “We always knew Joshua was a vegetable magician, but this is so much more. We learned something new on every page. Six Seasons is a brilliant cookbook.”—Barbara Damrosch and Eliot Coleman, cofounders of Four Season Farm“A great book. Period. . . . Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . In fact, it’s about as close to a perfect cookbook as I have seen. What McFadden and Holmberg have achieved is no small feat: This is a book that will educate nearly everyone who picks it up, a book beginner and seasoned cooks alike will reach for repeatedly. It’s the rare book that achieves what it sets out to do, and manages to do so in a manner that is both appetizing and engaging. It is accessible without sacrificing its artistry.”—Lucky Peach “The book’s appealingly simple recipes are focused on delivering big flavor.”—The Wall Street Journal, The Best Books to Give to the Food Lover in Your Life “Six Seasons: A New Way with Vegetables is poised to join the veggie canon. . . . The flavors are big. . . . They’re also layered and complex, despite their apparent simplicity. What will really change your cooking is [McFadden’s] approach to seasoning. . . . Trust me: Read this book and you’ll never look at cabbage the same way again.”—Bon Appétit “Achieves the near-impossible: Recipe after recipe of restaurant-quality food that isn’t difficult to put together.”—Eater “Stellar mix-and-match recipes that highlight produce at its gorgeous peak.”—Food Wine “The Six Seasons cookbook. Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire, you’re going to love this book as much as I do. I confess I’ve had it for almost a year. In that year, I’ve been almost overwhelmed with how much I’ve wanted to cook from it.”—SmittenKitchen.com “Exciting flavor combinations mean this is no mere guide to vegetables but a primer on how to make them taste their exciting best.” —Fine Cooking “Downright thrilling. . . . Divided into six seasons rather than the traditional four—a more accurate reflection of what’s happening in the fields—the book encourages readers to embrace what he calls ‘the joyful ride of eating with the seasons. . . .’ On page after page, McFadden presents a deliciously enlightening way of cooking with vegetables.”—Sunset “Enduringly rewarding. I am utterly consumed with Six Seasons and feel I could cook from it every day without tiring.”—Nigella Lawson “This cookbook might put meat out of business. It’s that good. . . . A rare source of new ideas about vegetables. McFadden’s forward-looking sensibility infuses every recipe.”—Portland Monthly “Brilliant.”—Food52 “[This is] a cookbook I’ve gotten a little obsessed with. . . . The book offers inspiring treatments for vegetables that are often relegated to a boring crudité tray—if you’re looking for a new way to treat celery or cabbage, you need a copy.”—Serious Eats “Six Seasons is a beautiful book. But it’s more than a pretty face: It’s a practical primer that begs to come into the kitchen—and won’t disappoint once you get it there.”—Santa Fe New Mexican “An exuberant, engaging approach to vegetables. . . . Six Seasons is a joy. . . . [It] manages to feel comprehensive without sacrificing delight and humor.”—Portland Press Herald “The most exciting approach to home cooking I’ve seen all year. . . . Six Seasons is one of the most satisfying cookbooks I’ve purchased in years, and McFadden’s insights into seasoning are invaluable, even for an experienced home cook.”—Willamette Week “A must-have cookbook that stands out from the crowd of vegetable-centric cookbooks. . . . This cookbook deserves to become a well-thumbed, vital addition to any kitchen.”—Publishers Weekly, starred review “Essential techniques that can help cooks become better at preparing seasonal and local vegetables. . . . Attractive vegetable recipes range from brightly colored raw and cooked salads to indulgent appetizers, pastas, and baked goods. Under McFadden’s tutelage, cooks will learn how to bring out the best in every humble vegetable.”—Library Journal, starred review “McFadden’s debut cookbook is an invaluable resource for all things veggie.”—Booklist, starred review “Visionary. . . . Beautifully produced.”—BookPage “Glorious.”—Atlanta Journal-Constitution “This is not a cookbook for coffee tables or artfully curated bookshelves! Its recipes demand to be tasted until the pages are dog-eared and sauce-splattered and stick together. Compulsory for the home cook.”—Dan Barber, chef/co-owner of Blue Hill “Joshua McFadden has the soul of a farmer, and his recipes are beautifully in tune with the seasons and the land.”—Alice Waters, owner of Chez Panisse “Joshua [understands] vegetables from the perspective of both a farmer and chef. His mouthwatering and terrific solutions . . . get the most out of vegetables from their beginning to their last act on our plates.”—David Chang, chef/owner of Momofuku “We always knew Joshua was a vegetable magician, but this is so much more. We learned something new on every page. Six Seasons is a brilliant cookbook.”—Barbara Damrosch and Eliot Coleman, cofounders of Four Season Farm

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Book SynopsisAn Omelette and a Glass of Wine, offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including The Spectator, Gourmet magazine, Vogue, and The Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection's namesake essay and other such gems as Syllabubs and Fruit Fools, Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the Kitchen. Her subjects range from the story of how her own cookery writing began to accounts of some restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved and the delicious meals she enjoyed. Some of the best essays are those about others who wrote about food such as Norman Douglas and Mrs Beeton. She writes so vividly that we can see, taste and even smell the dishes she describes. Many of these pieces, such as I'll Be with You in the Squeezing of a Lemon, from 1969 - about cooking with lemons - barely show their age. But even if they did, you wouldn't care, because of the rich store of information that David shares and the literary grace with which she imparts it. Some articles include recipes, but for the most part this is a volume nicely sized to curl up with or to take on a trip. Articles, book reviews and travel pieces, they will be new to many of her readers and a delight to all for their highly personal flavour. Jane Grigson praised it for including all the dishes most closely associated with her, Spiced Beef, Salted Welsh Duck and Syllabub. Her many admirers will cherish this new hardback edition for its 320 high quality pages casually interspersed with charming black and white illustrations and some photographs. It is a book sure to appeal to the 'Elizabeth David' book collector and readers coming to know Ms. David for the first time will marvel at her wisdom and grace.

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Book Synopsis “One thing is very clear when it comes to the kitchen spirit sitting on your shoulder: You want that spirit to speak with authority. Joe Beddia, owner of Philadelphia’s Pizzeria Beddia, a perennial entry in whatever ‘Best Pizza in America’ story is showing up in your Facebook feed, has no problem on that front.” —New York TimesPizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.” Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with sauce, cheese, and baking basics, Beddia takes pizza lovers through the pizza-making process, teaching Trade Review“I will never forgive my parents for not sending me to Pizza Camp.” * Jimmy Kimmel, comedian / pizza eater *“Joe Beddia is plowing a wonderfully irreverent path in food, a path illogically anchored in a reverence for quality and technique, but matched with a completely punk DIY ethos. This book is a map of his mind, a mind you should read into. Pizza Camp is ahead of its time.” * Hugh Acheson, James Beard Award–winning chef and author *“Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.” * Michael Solomonov, James Beard Award–winning chef and author *“Not all pizzas go to heaven, but there is definitely a puffy cloud waiting for St. Joe Beddia’s work.” * Chris Bianco, James Beard Award–winning chef and author *

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Book SynopsisWinner of the Andre Simon Food Book Award 2011The ultimate baking compendium from Dan Lepard, the country''s foremost baking guru.Dan Lepard's innovative and earthy approach has made him the baker that every top chef wants in their kitchen, and with this utterly dependable how-to-bake book you'll be baking cakes, pastries, breads and cookies like never before. Collecting together Dan's best recipes and mixing science with old-fashioned kitchen wisdom Dan has tried and tested almost every baking technique out there.Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, Short and Sweet uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances.If baking is therapy then Dan is your life coach. He'll show you how to improve, what to work on, how to take what isTrade Review‘Dan is by far the most imaginative and creative baker I know.’ Yotam Ottolenghi ‘Just when I think I’ll never need another cookery book along comes Dan Lepard’s Short & Sweet to tease, delight, beguile and tempt…This man has never, ever let me down’ Nigel Slater ‘One of my cookery heroes, Dan's baking expertise is second to none. His recipes ooze originality, precision and above all, irresistible deliciousness.’ Sarah Randell, Sainsbury's Magazine ‘Dan Lepard is to baking what Lewis Hamilton is to Formula One.’ Jay Rayner, Observer ‘Dan demystifies the baker’s art with such enthusiasm and unapologetic pragmatism that all kinds of seductive treats become instantly achievable.’ Hugh Fearnley-Whittingstall ‘Mr Lepard, I love you.’ Nigel Slater

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Book Synopsis#1 International bestsellerI love Niklas's food, and it certainly makes me happy to eat it. Hugh Fearnley-WhittingstallWriting this book changed Niklas and Henrik''s lives, and it could soon change yours too. In writing HAPPY FOOD they re-evaluated everything that they had learned about food and stepped beyond the conversation around gut health to look at how the food we eat affects our brains and mental health, too. With so much going on in our daily lives, it''s often much easier to grab fast food than cook a meal at home, and as a result so many of us our suffering both physically and mentally. Within these pages Niklas and Henrik look at how we can get what we need on a deep and nourishing level.You won't find a more interesting and hands-on book about this subject. The unbeatable combination of Ekstedt's recipes and kitchen know-how with Ennart's research and flowing narrative, along with beautiful pictures and impeccable Nordic cooking, makes this book a must-have. Trade ReviewI love Niklas’s food, and it certainly makes me happy to eat it. It’s fascinating to see that the links between good food and good mood are backed by the latest science. All the more reason to tuck into these delicious dishes. -- Hugh Fearnley-WhittingstallWith a combination of scientific studies, advice and recipes, it's one of the most fascinating health-led food books around. * Good Housekeeping *Table of ContentsIntroduction Part 1: The gut and the brain – and how it all hangs together Why feel bad when you can feel good Crash course in gut bacteria Blood sugar blues featuring the leaky guts Food that causes inflammation and depression How stress affects your gut How do you eat to be happy? Part 2: Introducing superfoods The Mediterranean diet that bestows harmony The revenge of the bean and the potato Plug in the best fibre Replenish with live bacteria cultures Make your food colourful Emergency happy boost The new nitrate trend making guts happy All in one Recipes Index References

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Book SynopsisNew York Times bestseller IACP and James Beard Award Winner “Spectacular is the word for Keller’s latest . . . don’t miss it.”—People “A book of approachable dishes made really, really well.”—The New York Times Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.Trade ReviewNew York Times bestseller “Accessible and dazzlingly beautiful. . . . This collection is what legions of Keller fans have been waiting for, a book that allows them to replicate the merest glimmer of his culinary genius in their own homes.” —Publishers Weekly, starred review “Spectacular is the word for Keller’s latest . . . don’t miss it.” —People “Fun and approachable.” —Chicago Tribune “A book of approachable dishes made really, really well.” —The New York Times “High-class down-home cooking.” —New York Post “This is real, uncomplicated home cooking. [Keller] offers everything your could want . . . and lots of bright ideas that will make you a much smarter cook.” —Fine Cooking

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Book SynopsisWhat a beautiful, rich, poetic memoir this is. Phyllis writes of longing, suffering, family, and food with such delicate power. Like the best chefs, she knows how to make a masterpiece from a few simple ingredients: truth, poignancy, and love. A wonderful book.' Elizabeth Gilbert, author of 10 million copy bestseller Eat, Pray, LoveBake. I bake for others. Belgian waffles, French toast, crêpes, chocolate chip cookies. When I cook, I am calm, I am confident. There is comfort in the logic.Chef and award-winning writer Phyllis Grant's life has been defined by food.First, as a dancer struggling to find her place at Julliard, when banana muffins with inch-thick streusel are the fuel for another day of training. Then, a lowly junior chef in high-pressure NYC four-star kitchens, as she masters the tarte Tatin and ice cream custard.Falling in love with her future husband and the garlicky tomato sauce he makes in his bare apartment.The quesadillas she can't stop eating in LA before she realisesTrade Review‘What a beautiful, rich, and poetic memoir this is. Phyllis Grant writes of longing, suffering, celebration, family, and food with such delicate power. Like the best chefs, she knows how to make a masterpiece from a few simple ingredients: truth, taste, poignancy, and love. This is a wonderful book.’ Elizabeth Gilbert, author of Eat, Pray, Love ‘Grant whips up moments of intense emotion and life with the briefest of words and images. Throughout it all, food is the life source, comfort, energiser and inspiration bursting from the pages a la Anthony Bourdain’s Kitchen Confidential.’ Stylist 'Almost more poetry than prose . . . At times breathtakingly painful and suffused with sadness, it's always fueled by food.'Independent ‘In epigrammatic, nearly poetic diction, Grant, a ballet dancer turned pastry chef turned damn fine writer, reminds us of how transformative the junctures where food and life collide can be … [She has a] keen attention to the sublime detail and a voice as eviscerating as it is lyrical.’The New York Times ‘Phyllis Grant writes sentences that send jolts through your body. This book is poetry. This book is truth. In structure and tone it's like nothing I have ever encountered. Every woman should read it and every man should read it, too, because it's about the reality of how we live our lives. I devoured it in a few hours and when I was done, I was crying on the train home.’ Jeff Gordinier, author of Hungry ‘Phyllis Grant has the voice of a poet and the sensuality of a cook. This very brave book makes you want to experience the world with equal intensity. As for the recipes…. completely irresistible.’ Ruth Reichl, author of Garlic and Sapphires and Comfort Me with Apples

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Book SynopsisStep into a world of flavour and fun as award-winning ice cream maker, chocolatier and dessert chef Terri Mercieca reveals the magic behind her most sought-after desserts.It's time that ice cream claimed its crown as the ruler of desserts it conjures the most nostalgic of childhood memories, delivers a taste that stops you in your tracks, flooding you with sensory delight, and offers comfort in both our happiest and saddest moments. Ice cream is a true food for the soul.Whether you want to tuck into a scoop or two all by itself or as a complementary addition to a moreish dessert, Terri is here to show you that ice cream can be so much more than an icy tub of raspberry ripple from the supermarket. Each page is filled with secrets on upping your dessert game to make a full repertoire of delightful treats at home, including ice-cream sandwiches, impressive sundaes, classic puddings, and tantalizing tarts. From timeless recipes that warm your heart, to innovative creations that spark your

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Book SynopsisFrom healthy breakfast options to delicious family favourite meals, snacks and desserts, The Anti-Processed Air Fryer Cookbook has simple recipes to satisfy every craving. With 90 recipes to revolutionise your cooking and improve your overall health, this cookbook offers less processed versions of snacks, meals and nutritious fakeaways. It is the perfect cookbook for any home cook who wants to do away with UPFs in favour of eating real food, but with quick, fuss-free and inexpensive recipes. From meals and snacks like vegetable crisps, fish and chips and spaghetti and meatballs, to recipe basics like bread, you can enjoy all your favourites without concern of consuming heavily processed foods.Embrace the air fryer revolution and say hello to a healthier, simpler way of cooking!

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Book SynopsisThe first cookbook from one of the world’s most groundbreaking chefs and a pioneering restaurant on the Lower East Side—the story of Wylie Dufresne’s wd~50 and the dishes that made it famousWhen it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs, and introduced a wildly unique approach to cooking, influenced by science, art, and the humblest of classic foods like bagels and lox, and American cheese.  A cookbook that doubles as a time capsule, wd~50 is a glimpse into a particular moment in New York City food culture, embodied by a restaurant so distinct it inspired New York Times critic Pete Wells to compare its closing in 2014 to that of the notorious music venue CBGB, “with way nicer bathrooms.” With gorgeous photography, detailed recipes explaining Wylie’s iconic creations, and stories from the last days of the restaurant, wd~50 is a collectible piece of culinary memorabilia. Fans of Wylie, food lovers, and industry insiders who have been waiting for a chance to relive the excitement and artistry of wd~50 can finally do just that. Trade Review“Dufresne himself is a rock star of the kitchen, and his recipes here are clever and inspirational.” — Publishers Weekly (starred review)

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Book Synopsis

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Book SynopsisJane Grigson was one of the most influential and prolific cookery writers of her generation. Much admired for her informed and accessible writing style, she made an important contribution to the resurgence of interest in British cookery. She died of cancer in 1990. Sophie Grigson is the daughter of Jane Grigson. She is well known as the presenter of numerous television series and the author of many bestselling cookbooks, including Food for Friends and Eat your Greens.Trade Reviewa splendid edition of this cookery classic. If your old copy is dog-eared, invest in this new hardback; if you've never read it, now's your chance * Woman and Home *If you don't already own a copy of this seminal book, now is the time to invest in our edible heritage made digestible by one of the finest writers we have ever produced * Lindsey Bareham, Evening Standard *The fineness of her writing means that I am as happy to have this book by my bed, where I can dip drowsily into her lyrical chapter introductions, as in the kitchen * Vanessa Berridge, BBC Good Food *

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Book SynopsisMilton Crawford was born somewhere north of the Zambezi and west of the Rift valley in a small town in the middle of Africa. He has travelled the world in search of good liquor and in an attempt to outrun the hangovers that seem to follow him wherever he goes. He is an author and journalist, and in keeping with the most honourable traditions of the writing profession, a drinker of distinction. His previous books have been published under a more sober alias.Trade ReviewA nice play on the standard pairing of books and drinks * New Yorker *Not only is it full of fab recipes, it'll make you laugh too - no matter how terrible you're feeling * Cosmopolitan *This collection of meals designed to help mop up the toxins and return your skin colour to its usual pinkish winter hue is well-suited to a throneside location * Time Out *

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Book Synopsis'Best Mac 'n' Cheese this side of the Atlantic' Elle 'Worth getting messy for' MetroOver 50 recipes from the legendary Mac 'n' Cheese truck.Trade ReviewLegendary Mac N Cheese * Evening Standard Magazine *It's pure filth and I loved every mouthful -- Tim Anderson, Masterchef WinnerIf you love a bit of Mac N Cheese, then you will LOVE this fabulous new recipe book from celebrity favourites Anna Mae's, which has one golden rule in cooking: "Use loads of cheese. If you're not sure it's enough, it's not, add more." * Reveal *Book of the Week * Telegraph Food & Drink *A must for carb and cheese lovers * Ms Marmite Lover *

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