National and regional cuisine Books
Smith Street Books Kolkata: Recipes from the heart of Bengal
Book SynopsisKolkata is an exhilarating city in West Bengal with a vibrant foodie reputation. Considered the cultural capital of India and nicknamed ‘City of Joy’, Kolkata is an amalgam of old and new India, and its cuisine draws influences from far afield, combining historic Mughal, Chinese, Tibetan and British colonial elements to form a unique food landscape that begs to be explored. Famous for their love of fish, vegetables and desserts, Bengalis place great emphasis on eating well and their delicious regional specialities are justly revered. In this stunning book, Rinku Dutt showcases the best food the city has to offer, with more than 70 simple recipes that can be easily recreated in home kitchens. The unique atmosphere of the city is brought alive with arresting food and travel photography, telling the story of a city bursting with energy and diversity, of numerous cultures and traditions, with ever-popular street food, a thriving restaurant and café scene, and the legacy of family favourites handed down through generations. From sustaining breakfasts, simple lunches or favourite street-food bites, to rich and fragrant dinners and delectable sweets, there is so much to discover in Kolkata.
£24.70
Birlinn General The Three Chimneys Marmalade Bible
Book SynopsisMarmalade is an iconic Scottish food, traditionally made every year in January and February when Seville oranges are available. Shirley Spear, whose multi-award-winning Three Chimneys restaurant on the Isle of Skye is a magnet for foodies, has written the ultimate guide to marmalade - not just to making it, but to using it as an ingredient all the year round in a delicious variety of dishes. The recipes here are both sweet and savoury, from Chocolate Marmalade Tart, Marmalade Ice Cream and Apple and Frangipane Tart with Marmalade Glaze, to Marmalade Sauce for Roast Duck, Glaze for Roast Gammon, use of Seville oranges in fish and shellfish dishes and Marmalade Chutney - and not forgetting the Three Chimneys' own legendary Hot Marmalade Pudding. Shirley mixes in fascinating information about how marmalade was invented, the great Scottish marmalade producers like Keiller and Robertsons, and even a link with Mary, Queen of Scots! This book will be the ideal Christmas stocking-filler for anyone interested in cooking, and an irresistible impulse-buy at any time of the year.
£6.50
Grub Street Publishing Middle Eastern Cookery
Book SynopsisAll Arto der Haroutunian's twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition.
£17.00
Smith Street Books Mangia
Book Synopsis
£22.10
Page Street Publishing Co. The Vegan Middle Eastern Cookbook: 60
Book SynopsisUnlock a whole new realm of plant-based cooking as you celebrate the rich, vibrant flavours and traditional ingredients that make Middle Eastern fare so diverse and delicious. From Noha Elbadry-Cloud, creator of the popular food account @leeksnbeets, comes the ultimate guide to cooking perfectly veganised meals from this vast, enthralling region. This collection of 60 mouthwatering recipes is filled with iconic basics like The Best Ever Pita Bread, magnificent mains like Baby Potato and Jackfruit Tagine and Beef-Style Seitan Shawarma Wraps with sumptuous sides like Baba Ghanouj. And with delectable desserts like Walnut Pecan Baklava and Basbousa, there’s something here for every taste and occasion. So what are you waiting for? Embark on an inspiring culinary journey through the flavours of the Middle East, all while staying true to your vegan lifestyle.
£16.99
Hardie Grant Books (UK) In Love with Rome
Book SynopsisIn Love with Rome is an irresistible combination of 50 delicious sweet and savoury recipes and stories of epic romance. Discover all that the Eternal City has to offer from its ancient architecture and iconic landmarks to its famously tasty cuisine. Whip up flavourful pasta dishes such as Spaghetti Cacio E Pepe and Rigatoni All'Amatriciana as well as Italian classics like Pizza Con Salsiccia and Risotto Alle Vongole e Limone. Indulge in a slower pace of life and linger over a Tiramisu or Affogato al Caffé while you read about famous films such as La Dolce Vita and Eat Pray Love that made this beautiful city their backdrop.In Love with Rome will have you cooking stunning Italian food until your next holiday there!
£17.09
The Collective Book Studio A Taste of the World
Book SynopsisTake a culinary trip around the world without leaving home! This children’s cookbook invites the whole family to explore new flavors and cultures through over 60 recipes tailored for cooking enthusiasts of all ages.AS SEEN IN THE NEW YORK TIMES A Taste of the World is an attractive global cooking introduction—an amuse-bouche to give budding cooks a taste for international flavors and world cultures. —Foreword Reviews From Rowena Scherer, founder of Eat2Explore, A Taste of the World is a carefully curated collection of recipes celebrating global cuisine and designed to be made by families with kids of all ages. Each recipe is a full meal and includes step-by-step instructions so parents can safely have their kids join in the fun while learning about other cultures through their traditional foods. A Taste of the World offers: • 64 kid-friendly recipes ranging from Pork Ka
£20.39
Quarto Publishing Group USA Inc The Art and Craft of Tea
Book SynopsisLet Joseph Wesley Uhl be your guide to the entire world of tea; from peeks into tea production around the world to brewing your own blends at home. “Water is the mother of tea, a teapot its father, and fire the teacher.” —Chinese Proverb As one of the most consumed beverages in the world, a cup of tea is a common shared experience across cultures and traditions. Companies and consumers alike are reawakening to the benefits of high-quality, unprocessed, natural beverages, and tea is a perfect obsession for anyone interested in artisan food and healthy eating. In The Art and Craft of Tea, entrepreneur and enthusiast Joseph Wesley Uhl brings to the story of tea its due reverence, making its history, traditions, and possibilities accessible to all. If you want to go beyond reading and enter your kitchen, Joseph offers “recipes” for creating your own tea blends using natural ingredients. Inside you&rTable of ContentsPREFACE PART 1: TEA WHAT IS TEA? A BASIC UNDERSTANDING OF TEA PROCESSING VARIETIES AND CULTIVARS TYPES OF TEA TERROIR TEA’S CHEMISTRY CHANGES TO CHEMICAL COMPOSITION PART 2: TECHNIQUE WATER PREPARING TO MAKE THE PERFECT CUP OF TEA CREATING THE PERFECT CUP OF TEA RETURNING CRAFT TO TEA CULTURE CONTEMPORARY IDEAS COLD TEA PART 3: PAIRINGS AND COCKTAILS PAIRINGS COCKTAILS ACKNOWLEDGMENTS ABOUT THE PHOTOGRAPHER ABOUT THE AUTHOR INDEX
£17.09
HarperCollins Focus The French Bakery Cookbook
Book SynopsisFeaturing 85+ exceptional baked goods from acclaimed French bakeries around the world, this cookbook gives you everything you need to master the art of French baking right at home.Flaky, fluffy, warm, exquisite—from madeleines and éclairs to baguettes and pain au chocolat, these delicious culinary delights bring you to the heart of French baking. Perfect for the aspiring pastry chef and the experienced baker alike, this cookbook provides you with tips and techniques from the experts themselves, so you can create perfection every time. This comprehensive guide includes step-by-step instructions for every bread, pastry, and sweet confection, with beautiful photography to inspire you in the kitchen.Inside you’ll find: 85+ recipes from acclaimed French bakeries around the world In-depth baker and bakery profiles An introduction to French baked goods and an overview of the tradition
£17.00
Page Street Publishing Co. A Persian Kitchen Tale
Book Synopsis
£18.69
Reaktion Books China in Seven Banquets
Book SynopsisA unique perspective on Chinese food history through seven iconic meals.
£16.20
Chronicle Books Breaking Bao
Book SynopsisFrom acclaimed pastry chef Clarice Lam: a visually sumptuous pan-Asian baking book exploring an umami-rich array of baked goods, confections, and savory snacks.Breaking Bao is a culinary journey bridging gaps between Asian flavors and global techniques. It is a collection of recipes rooted in renowned chef Clarice Lam’s personal journey of self-discovery and the transformative power of embracing one’s heritage. Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide. Dive into three chapters, exploring: Bao: the fundamentals of baked, steamed, fried, or laminated buns and breads, from golden curry-filled donuts to Rice Dumplings filled with Hong Kong Bolognese to Vietnamese Cinnamon-Raisin Babka. Cakes & Desserts: classics treated with a twist, such as Mango-Yakult Tres Leches Cake, Ovaltine Mochi Marjolaine, and Pandan-Lime Meringue Pie. Snax: savory and
£24.00
Trek Logistics Ltd Four Seasons: Whilst reducing cost and food
Book SynopsisWhilst reducing cost and food miles, discover new ideas for cooking with fresh and tasty British ingredients. If you’re wondering what to do with that glut of tomatoes, with those foraged blackberries, or you’re just looking for inspiration for delicious seasonal meals and puds, this is the cookbook for you. We are fortunate to live in a country with four distinct seasons, providing us with a superb variety of foods. When ingredients are in season they taste better and are generally more nutritious. Eating local seasonal food can be less expensive than buying foods flown in from around the globe and is certainly better for the planet. By making a conscious effort to look out for fresh, tasty, British food we can rejoice in the wonderful fare grown on our doorstep and support those who work to produce it. This cookbook is split into four seasonal chapters, crammed full of imaginative recipes to help you make use of the ingredients you have grown/bought/been given, and cook delicious food to match the mood of each season. From fresh, vibrant salads in summer and comforting dishes in autumn to fabulous festive food in winter.Table of ContentsIntroduction; Recipe finder; Recipe notes; Where to find foods in season; Planning and storing; Quick ideas; Seasonal ingredients; Spring; Summer; Autumn; Winter; Christmas; Index; Acknowledgements
£12.88
Hippocrene Books Inc.,U.S. Sicilian Feasts 3rd edition
Book Synopsis“… a superbly presented collection of rich, lip-smacking treats offering a festival of taste and exploration for adventurous dining.”—The Midwest Book Review Now available in an illustrated edition with new recipes and color photos!Sicilian Feasts was born out of the author’s love for her native Sicily. Giovanna Bellia La Marca uses simple methods and readily available ingredients to teach the straightforward and delectable everyday cooking of Sicily. The history, customs, and folklore, as well as the flavorful and varied cuisine of her beautiful Mediterranean island are well represented in these recipes and stories. In this new third edition, La Marca adds a number of popular Sicilian recipes that have been featured on YouTube on the popular “Pasta Grannies” channel as well as on La Marca’s own cooking show, “Kitchen on the Cliff.” Sample recipes:
£23.94
Tuttle Publishing Real Thai Cooking
Book SynopsisTrade Review"I felt like the luckiest person on earth when I not only met Chawadee, but had her as my personal food navigator through Bangkok. We walked, boated, and ate our way through some of the best food I've ever had, all thanks to Chawadee, her warmth and expertise. And now you get to have the next best thing: her fantastic book. Enjoy every delicious bite." --Phil Rosenthal ("Somebody Feed Phil")"Bangkok-based food blogger Nualkhair (Thailand's Best Street Food) and Secret Kiwi Kitchen founder Taylor (Feasting on Flowers) explore classic dishes and ongoing culinary innovation in this illuminating tour of Thailand's vibrant cuisine. […] Home cooks are sure to be inspired." --Publishers Weekly"Chawadee's new book Real Thai Cooking brings back childhood memories of fabulous foods that are classic and authentic. She has traipsed each region of Thailand and taken their culinary highlights and different cooking styles from family to street, from homegrown to hybrid. It's filled with interesting anecdotes on ingredients, history, recipes and, not to mention, mouth-watering photos of colourful and flavourful food."--Thomas Vitayakul, academic and owner of Ruen Urai
£16.99
Little, Brown Book Group An Indian Family Recipe Book
Book SynopsisReissue of a classics, bestselling book. Discover how easy it is to make a traditional Indian curry - and other favourite, foolproof Indian family foods
£8.54
Abrams Gullah Geechee Home Cooking Recipes from the
Book SynopsisA New York Times bestseller and NPR Best Book of the Year, this is the first major Gullah Geechee cookbook: Emily Meggett, the matriarch of Edisto Island, shares the recipes and the history of an essential American community. The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors. Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all Trade Review“The role Meggett plays in her community is one countless Black women share but are rarely celebrated for. Her story and recipes should easily be heralded alongside those of some of history’s greatest culinarians, like Edna Lewis, Leah Chase, and Julia Child. Meggett’s food isn’t fussy—it invites home cooks from all backgrounds into the kitchen to learn how to cook fresh and flavorful dishes without the stress of perfection we often see presented on social media and television. Her love for food and her community is an essential ingredient that makes her cooking, and Gullah food as a whole, so special.” * Saveur *“Emily Meggett and her life, her cooking, her place, deserve all the honor they receive. This book is a matriarch’s archive, a witness to a place and a people that America may have forgotten or left behind (certainly discriminated against) but who also gave the wider culture so many foodways.” * Bill St. John *“This is cookbook as oral history and essential record: at once a portrait of a culture and an ode to ancestral wisdom, resilience, and the capacity to turn scarcity into abundance.” * Ligaya Mishan *“I am a Canadian known for cooking Southern food (confusing I know), and this book pulls at my heartstrings. I have long preached that the food we call Southern came from enslaved West African rice farmers and that the dues we owe to the Gullah and Geechee are priceless. Emily Meggett has written a timeless gem of a book.” * Hugh Acheson *“I love this book partly because Meggett was so old (89) at the time of publication, which came a year before her death almost to the day. And we live in a country that discards the elderly and disregards the value of the knowledge and community and wisdom that often come with living and enduring the way Meggett did. It’s also a country that largely seems to have no idea what a miracle it is that Gullah foodways have survived, thanks to cooks like Meggett — or how much these foodways are the very roots of so much American cooking.” * Emily Nunn *“Gullah Geechee, a name that rolls off the tongue slowly like honey, conjures up ancient connections with West and Central Africa as intricate as sweetgrass baskets. I am grateful for a book that preserves the memory of this beleaguered Low Country diasporic community through the food of one of its revered matriarchs, a woman empowered by home cooking. Emily Meggett ruled her household with her spoon, and also gained the recognition of her entire community through a life of service, cooking without regrets. This is a book to savor.” * Maricel Presilla *“The Gullah Geechee people were able to maintain many linguistic, cultural, and culinary remnants from their African ancestors, and it is vital that Black people as well as the wider culture respect and acknowledge the impact that this regional Southern cuisine has had on American cooking. We are all blessed to have history, memories, and recipes passed down from the late great Emily Meggett in this indispensable book.” * Bryant Terry *“Gullah Geechee Home Cooking feels both delightful and important, intimate and expansive — that rare cookbook that interweaves the personal, historical, and cultural, and seasons its compelling recipes with more than a soupçon of colorful aphorisms.” * Jordan Mackay *
£24.64
Clairview Books The Armenian Table Cookbook: 165 treasured
Book SynopsisA veteran cookbook author returns to her delicious culinary heritage in this savoury and passionate recipe collection. Victoria Jenanyan Wise grew up with the flavors, scents and seasonings of Armenian cooking - a cuisine that combines Mediterranean tastes with Persian, Arabic and Russian accents. In her first Armenian cookbook, Wise presents traditional favourites and inspired contemporary variations. The author takes us on a comprehensive tour of the typical Armenian pantry, with its nuts, seeds, herbs, spices, fragrant extracts and wealth of fresh ingredients. Each chapter begins with advice and commentary on essentials, such as fresh yogurt, starters (maza), breads, salads, pilafs, meatballs and other meat, fish and vegetable dishes as well as sweets. There is also a chapter on the Armenian people and its homeland. Recipes include: - Lavosh, Armenian pizzas, and other savoury breads - Shish kebab, moussaka, and other lamb dishes - Baked and roast chicken prepared with yogurt, dill, turmeric and pomegranate - Grilled mackerel with lemon and dill; red snapper stew with tomato and artichokes - Stuffed vegetables (dolmas) and stuffed vine leaves - Baklava and other fillo-pastry sweets; lemon yogurt cake, yogurt panna cotta with cherry sauce; almond and rice-flour pudding with toasted almond slices. This authentic and warm-hearted cookbook will be met by a ready audience of Armenians, as well as lovers of Greek, Turkish, Mediterranean and Middle Eastern cuisines, and other culinary adventurers.Trade Review'There are some fine recipes here that you're not likely to find elsewhere... If you're looking for a new cuisine to explore, this is very satisfying.' - New York Daily News 'For cooks, it's Armenian 101 and much more - a great way to learn about the cuisine. Wise has made a concerted effort to make the recipes approachable and easy to execute.' - Los Angeles Daily NewsTable of ContentsAcknowledgments Introduction: The Armenian Table, from Ararat to America and Me THE ARMENIAN CUPBOARD YOGURT: ESSENTIAL AND VERSATILE THE ARMENIAN MAZA TABLE BREADS AND SAVORY PASTRIES SALADS: OLD WORLD AND NEW "MEAT"BALLS: KUFTA LAMB AND OTHER MEATS POULTRY, GAME, AND EGGS FISH AND SEAFOOD VEGETABLES: ROASTED, STEWED, STUFFED PILAFS 249 SWEETS Index
£19.12
Hardie Grant Books (UK) Ciudad de Mexico: Recipes and Stories from the
Book SynopsisSelected for Jamie Oliver's Cookbook ClubDivided into chapters by time of day, in Ciudad de México, chef Edson Diaz-Fuentes takes the reader on a whirlwind tour of one of the most diverse cuisines in the world, explored through the vibrant and bustling Mexico City. Inspired by the culinary highlights of his childhood, Ciudad de México features favourites such as Huevos Motuleños, Tacos de Pescado Estilo Baja, Pambazos, and Oxtail Mole de Olla, accompanied by an array of cocktails including Margaritas de Jamaica and Mezcal Sours. With a dedicated section to marinades, rubs, and salsas, Ciudad de México contains everything you need to bring a touch of Mexican flavour to everyday dishes, such as Edson's Beetroot and Pasilla Mixe Ketchup. Designed for the home cook, Edson's handy substitution guides allow you to capture the essence of Mexican cooking with readily available ingredients, so it won't matter if you're short a tomatillo or two. A book evoking the flavour and soul of Mexican hospitality, Ciudad de México unveils the complexities of the cuisine and the rich food culture that unites this sprawling metropolis. Tied together with stunning location photography, this book is a must-have for any home cook and culinary explorer. Trade Review[Edson's] passion for his home cuisine shines through in this book, from the vibrant cover through to the final page. * The Caterer *Edson’s guide to Mexico City, the place of his childhood, is packed with misty-eyed reminiscences of street food and family cooking, evocative location photography and travel reportage, not to mention recipe after delicious recipe. * Waitrose Weekend *
£22.10
Grub Street Publishing Veganissimo: Italian Vegan Cuisine
Book SynopsisItalian food is diverse, full of variety and above all designed for enjoyment. But it is also traditionally rich in products of animal origin. Veganissimo translates all the Italian classics into vegan alternatives. You will discover many easy recipes to make, with simple ingredients, some with gluten-free alternatives. Learn how to make Italian vegan cheese, and fresh pasta without eggs. There are recipes for Antipasti: arancini, pizza-style muffins, artichoke cream with hazelnuts, olive spread, and bruschetta. You will learn how to make tofu ragu, aubergine crumble, tempeh marengo, creamy polenta with mushrooms, seitan osso bucco, and polpetti. Produce home-made egg-free pasta such as lasagne, lemon and almond spaghetti, carbonara, and conchiglioni. Create your own vegan versions of mozzarella, ricotta, and mascarpone. As well as all the wonderful Italian dolce: lemon tiramisù, ice cream, cantucci, pannacotta and amaretti.
£13.49
Tuttle Publishing Asian Noodles
Book SynopsisIf you're an avid noodle lover or ready to graduate from perennial favourite Ramen Noodles look no further!Trade Review"…will bring a smile to the faces of your family and friends as they see dishes that look like they were created in a restaurant."-- From Val's Kitchen blog"Wow, what a fantastic cookbook! It seems to feature the best-of-the-best noodle dishes from across Asia. Most are very simple to make, too! The book has a very nice layout and design, with delicious-looking photos of each dish, plus some extra photos of key steps in making some of the more unusual recipes. There are lots of tips and general helps, too, like the specific step-by-step photos and directions showing how to cook somen, udon, and ramen noodles -- perfectly." -- Foods4.us blog"Beautifully illustrated throughout and showcasing palate pleasing, appetite satisfying recipes…an immediate and enduringly popular addition to family, personal, professional, and community library cookbook collections." -- Midwest Book Review
£11.69
Hardie Grant Books The Hot Chicken Project: Words + Recipes
Book SynopsisFor acclaimed Australian chef Aaron Turner, hot chicken isn’t just food – it’s salvation in crispy, fried and devilishly spicy form. In The Hot Chicken Project, he travels back to Nashville, the place of its birth, to pay his respects to the makers, to chart the love and obsession that has shaped his world, and to make sure that what he does back home is doing it justice. Part cookbook, part pilgrimage, The Hot Chicken Project is both an epic love letter to the fiery bird and a celebration of a way of life that is in danger of vanishing forever.The Hot Chicken Project is part recipe book (40 recipes covering the best mains, sandwiches, sides, salads and sauces), part narrative, part pictorial celebration of the history and power hot chicken holds over the city of Nashville – and now beyond (including London!). It frames the stories of the people and families and communities who have cooked and eaten and appropriated it in Nashville over several generations. It offers a loud, opinionated take-no-prisoners perspective on food culture in the US (and beyond) today, as well as being an incomparable how-to manual for the VERY best hot chicken and accompaniments – wherever you are.
£22.95
HarperCollins Publishers Cake
Book SynopsisA delightful odyssey through the history, nostalgia, fascination and British love of cake. Quirky, charming, and fun.' PRUE LEITHThe British take cakes seriously. We hold strong opinions about how to bake a brownie with the perfect squidge, the correct proportions of icing to sponge, and whether it's jam or cream first on our scones. Now thanks to the success of a certain TV baking show our flirtation with flour, fruit and frosting has become a full-blown love affair.But how did the humble cake evolve from a simple combination of starch and fat to the show-stopping bakes of today, taking pride of place at every meaningful life celebration? Travelling the country from Dundee to the Isle of Wight, writer Andrew Baker (by name, not occupation) serves up the story of our national obsession with cake, one slice at a time.On this greediest of quests, Andrew seeks to discover the True Slice' of each iconic cake. This enviable task sees him eat sponge sandwiched with jam and cream at Queen Victoria's holiday home Osborne House, discover the illustrious yet scandal-filled history of the Battenberg's saccharine squares and learn how a caterpillar enrobed in chocolate became a party-starting birthday centerpiece.From King Alfred's oatcakes to The River Café's revered Chocolate Nemesis, this is the crumb-spattered, buttercream-smeared story of the cakes that have claimed a place on British tables and in our hearts.Trade Review‘A delightful odyssey through the history, nostalgia, fascination and British love of cake. Quirky, charming, and fun.’ PRUE LEITH ‘As fun as cake itself – and equally hard to put down.’ FELICITY CLOAKE ‘A book that offers insight with laughter and history with a tummy rumble. Nothing short of delicious.’ JOHN WHAITE ‘An entertaining, Bill Bryson-esque romp that’s easy to devour.’ The Grocer ‘He does for cake what Bill Bryson did for travel’ JOHNNY I'ANSON, BBC Radio 5 ‘Perfect to fill the void when Bake Off ends.’DELICIOUS ‘How can you not love a book where a chapter on birthday cake spans homemade baking and Jane Asher’s fondant-iced cake empire before ending in a paean to Colin the Caterpillar via Goethe and a partygoing white skunk?’ NICOLA MILLER, Tales from Topographic Kitchens on Substack
£15.29
HarperCollins Publishers Inc Twelve Recipes
Book SynopsisTrade ReviewNew York Times Bestseller -- New York Times IACP Cookbook Award Winner -- IACP "The best beginner's cookbook of the year, if not the decade. In addition to being warm, funny and smart, Twelve Recipes will actually teach you to cook... [Peternell] can nudge anyone, from novice to expert, to want to be a better cook... His wit and intelligence are apparent throughout." -- New York Times Book Review San Francisco Chronicle Bestseller -- San Francisco Chronicle "Delightful and instructive... Marked by Peternell's zeal for good, simple food, this title takes a very different approach from cooking handbooks that emphasize science or technical precision." -- Library Journal (starred review) "[A] smart new cookbook...written for new cooks, for uncertain cooks, for good cooks looking for simple inspiration, for anyone wrestling with a New Year's resolution to cook more and better...The recipes are narratives, written conversationally, like excellent emails from a friend explaining how to make bechamel." -- Sam Sifton, New York Times A Best Food Book of 2014... "Encouraging and discursive... Peternell [teaches] the oldest of his three sons how to cook... a skill he realized he'd neglected to pass along while he was growing up, even if Alice Waters in her foreword calls Peternell 'one of the greatest teachers I know." -- The Atlantic "Warm, funny, and full of cool recipes. [Cal Peternell's] decades of working at Chez Panisse are molded into solid, grounded advice for cooks who are just starting out." -- Refinery29.com "Chef Peternell offers an informal crash course in the "big 12" recipes "at the heart of home cooking"... Essays have an inviting personal tone, and Peternell encourages cooks to use good sense, relax, and enjoy the unexpected pleasures that come with cooking for yourself and for others." -- Publishers Weekly "This book is very much a representation of the chef's home cooking-nothing fancy, but all prepared properly...The tips and tricks he shares throughout might be game-changers...This is a fun read." -- Yahoo! Food "Many consider chefs culinary artists, but Peternell, of Berkeley's Chez Panisse, actually has a degree in painting. Art runs in the family: His wife and sons added whimsical illustrations to this already beautiful book." -- Entertainment Weekly "His tone is casual and conversational, and makes you feel you have a friend in the kitchen with you, cheering you on... If you feel you could use help with the basics... this is the book for you. More seasoned cooks... there's plenty here of interest for us, too." -- SF Weekly "Practical and very funny... I could not put this book down." -- Huffington Post "I love this book above all for the felicity of Cal Peternell's writing. It puts me right there, with no sense of artifice or forcedness. It's simply him, and his family, and his food, and it all seems so comfortable and real and immediate. It's a splendid achievement." -- Thomas McNamee, James Beard Award-winning author of Alice Waters and Chez Panisse "An extraordinary cookbook... Funny, warmly embracing, beautifully written and sweet, not what I expected from a well-known chef... Every recipe I tried was a home run... [It] will be my new gift to any high school graduate, newlywed or new cook." -- Florida Times-Union "Grabs the most intimate culinary moments -- parent and child cooking together... Originally planning that the collection of recipes would be like a private, family love letter, Peternell discovered a glorious connection to his childhood and an impulse to share on a broader scale." -- San Jose Mercury News "One of the best books of the year... [Twelve Recipes] is a culinary manual written for beginners, but full of useful chef wisdom that an experienced cook will appreciate, all written in a very conversational tone that makes this book such a pleasure to read." -- Minneapolis Star Tribune "A poignantly penned kitchen manual designed to provide even the most insecure of cooks with the framework to master everyday cooking." -- FirstWeFeast.com "Conversational and fun... His recipes ... function like basic building blocks. A good chef can improvise with any cookbook, but this book inspires improvisation from the get-go." -- Berkeleyside.com "Twelve Recipes offers an expert's take on the essentials of cooking... a book that celebrates the kitchen as the heart of the home, be it a college-student apartment or a house full of family." -- The Register-Guard
£16.19
Ebury Publishing Slimming Worlds Curry Feast
Book SynopsisFounded in 1969 by Margaret Miles-Bramwell, Slimming World is the UK's largest and most advanced slimming organisation. Each week they run more than 9,500 groups (in England, Scotland, Wales, Northern Ireland and the Republic of Ireland) via a network of more than 3,500 Slimming World trained Consultants. Nearly half a million members attend Slimming World each week.Trade Review'I love Slimming World's Curry Feast for its huge range of delicious curries that are easy to make...the optimum combination of food for health and weight loss * Observer Food Monthly *
£21.25
Vintage Publishing The Food of Italy
Book SynopsisTHE FOOD OF ITALY was written after Claudia Roden spent a year in Italy researching the subject. Regional recipes, country cooking, the bravura of grand dishes; pasta, seafood, rice dishes and authentic Italian desserts; Claudia Roden's encyclopedic knowledge of her subject infuses a rich and stunning book.Trade ReviewTimeless... Completely approachable for home cooks * Daily Telegraph *So much more than a catch-all Italian cookbook. Claudia's writing puts the romance back into ubiquitous dishes such as panzanella and bolognese, and gives context to classic flavour combinations and techniques we take for granted... It's time to fall back in love with Italian mama food, guided by the mama of cookery writing and food anthropology -- Eve O'Sullivan * Guardian *Claudia’s erudite style remains as compelling as ever * Waitrose Kitchen *The writing is peerless, the recipes as meticulous as you would expect from perhaps the planet’s finest food writer * Observer *A glorious feast of a book, a splendid history, geography and cookery lesson rolled into one * Financial Times *
£15.29
Penguin Books Ltd A Book of Mediterranean Food
Book SynopsisDiscover the enticing and mouth-watering flavours of Mediterranean cooking with Elizabeth David''s classic cookbook''Britain''s most inspirational food writer'' INDEPENDENT_______Having lived in France, Italy, the Greek islands and Egypt, Elizabeth David has perfected the art of Mediterranean cooking.In her classic cookbook she gives us hearty pasta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain.With delicious dishes including . . .- Tomato and Shellfish Soup- Greek Spinach Pie- Toulouse-Style Cassoulet- Valencian Paella- Turkish Salad Dressing- Syrian Fish Sauce. . . You will be taken on a tasting tour of the Mediterranean from your own kitchen.Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille oTable of Contents Introduction: Introduction Preface 1: Preface to the Penguin Edition Preface 2: Preface to the Second Revised Penguin Edition Introduction 2: Introduction to the 1988 Edition 1: Table of Equivalent Gas and Electric Oven Temperatures 2: Table of Equivalent American Measurements 3: Liquid Measurements Part 1: Soups Part 2: Eggs and Luncheon Dishes 1: Snails Part 3: Fish 1: Shell Fish 2: Sea and Freshwater Fish 3: Octopus and Cuttlefish Part 4: Meat 1: Veal 2: Lamb and Mutton 3: Beef 4: Pork 5: Kid 6: Boar Part 5: Substantial Dishes Part 6: Poultry and Game 1: Hare and Rabbit Part 7: Vegetables Part 8: Cold Food and Salads 1: Note on Hors d’Œuvre Part 9: A Few Sweets Part 10: Jams and Preserves Part 11: Sauces Acknowledgements: Acknowledgements
£11.69
Penguin Books Ltd Jamies Italy
Book SynopsisExplore Jamie''s Italy - travel on a culinary tour with Jamie OliverEver since working at the River Café for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In Jamie''s Italy, Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure Italy''s influence reaches us all.On the menu is an array of magical ingredients and Mediterranean flavours all combined in Jamie Oliver''s inimitable way. From Parma ham to Parmesan, from Pannetone to Panzanella, Jamie''s Italy will transport you to Italy or at least bring Italy home to you.''Brilliant, fabulous. The best of Italian cooking ... a truly inspirational Italian cookery courTrade ReviewExplore Jamie's Italy - travel on a culinary tour with Jamie Oliver * from publisher's description *Brilliant, fabulous. The best of Italian cooking ... a truly inspirational Italian cookery course, teaching you everything from perfect pasta to sensational sea food * Daily Mail *
£18.70
CHRIS LLOYD Japanese Cuisine
Book Synopsis
£16.10
Dorling Kindersley Ltd Ayla A Feast of Nepali Dishes from Terai Hills
Book SynopsisCelebrate the vibrant flavours of Nepal with this unique range of recipes from MasterChef: The Professionals finalist, Santosh Shah.The rich and diverse flavours of Nepal have often been overshadowed by the noise of cuisines from neighbouring countries, India and China. Popular chef and MasterChef: The Professionals finalist, Santosh Shah, is here to set the record straight and put Nepali cuisine firmly on the map with his first cookbook, Ayla.Featuring 60 flavoursome recipes, home cooks can experience Nepali and Himalayan cuisine in their own kitchens, with dishes inspired by the produce of Nepal's rivers and mountains. Alongside Santosh's own stories from the country, he shares the history of certain foods, from zingy chutneys and traditional chicken momos to mouthwatering wild mushroom soup.Whether you are a cooking novice or an advanced chef looking to experiment with new flavours, Ayla offers plenty of recipe ideas Trade ReviewNepali Chef Santosh Shah shone on MasterChef: The Professionals in 2020. His debut book transports readers to Nepal, sharing its distinctive cooking and preserving techniques, ingredients and food culture, with enticing recipes starring ingredients from okra and gourds to rice and goat. -- Phoebe Stone * delicious magazine *
£17.00
Little, Brown & Company Pan y Dulce
Book SynopsisFrom star baker Bryan Ford, a vast and vibrant baker?s guide to Latin America (Maurizio Leo, author of The Perfect Loaf), sharing the cultures and stories behind every recipe: artisan bread, pan dulce, cookies, pastries, and more. Bryan Ford, the acclaimed author ofNew World Sourdoughand judge on Netflix''s Blue Ribbon Baking Championship, is changing how the world bakes with recipes that are ?full of deep expertise? yet ?unusually warm [and] friendly? (New York Times). InPan y Dulce he helps home bakers embrace the extraordinary world of Latin American baking and break free of Eurocentric approaches to the craft. Enter medialunas: full of tender layers, glazed with sugar. Alfajores sandwiched with dulce de leche. Fluffy conchas and pan de coco?and so much more: Golfeados, sweet-salty soft rolls twirled with queso de mano and drenched in syrup Flaky pastelitos stuffed with guava Crisp empanadas filled with juicy chicken The fugazzeta, an addictive flatbread stuffed with cheese and topped with charred onions And all sorts of rustic loaves, from pan Cubano baked with a palm leaf to blue masa sourdough to gluten-free chocolate quinoa bread Ford delivers practical know-how alongside the history and culture behind each of 150 mouthwatering recipes (Pati Jinich, author of Treasures of the Mexican Table). This is an essential book for home bakers looking to expand their understanding of the craft?while tasting the best of México, Central America, South America, and the Caribbean.
£29.75
Little, Brown & Company Milk Street Noodles Secrets to the Worlds Best
Book SynopsisNearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle, to lo mein, gnocchi and udon. So we travelled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous and buttery Turkish noodles flecked with feta.* In Italy, we were taught the real fettuccine Alfredo-so much lighter, simpler and more satisfying than what we knew.* In Sapporo, Japan, we learned how to develop the deep umami flavours of miso ramen with minimal time and effort.* And from Ho Chi Minh City to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta The world of noodles also includes cool salads, steaming soups, plump dumplings and bowls of well-sauced shapes of all kind. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is your need, try hoisin-ginger noodles or our cheesy one
£25.50
WW Norton & Co Portico
Book SynopsisA captivating tour through Rome’s centuries-old Jewish community with more than 100 simple, deeply flavourful, vegetable-forward recipes. “Naming the book Portico is my way of saying, ‘Welcome. I’m glad you are here.’”Trade Review"A gorgeous, heartfelt book that shines light on a uniquely delicious corner of Roman cuisine. A fascinating read—and a delight to cook from!" -- Gwyneth Paltrow"A talented interpreter of both cuisine and culture, Leah Koenig combines her celebrated research skills and cooking chops with a tenderness that brings Rome’s Jewish recipes and stories to life. I’m heartened to know that any time I want, I can simply open Portico to bring authentic, soulful Jewish Rome into my home kitchen." -- Adeena Sussman, author of Sababa: Fresh, Sunny Flavors from My Israeli Kitchen"How do you distill Europe’s most ancient Jewish cuisines into a single volume without compromising their richness? Ask Leah Koenig, who has assembled recipes that paint a complete portrait of Rome’s cucina ebraica, from long-rooted favorites like concia and pomodori a mezzo to the spiced and garlicky cershi and tbeha of the Libyan diaspora." -- Katie Parla, author of Food of the Italian Islands
£27.00
Potter/Ten Speed/Harmony/Rodale Salsa Daddy
Book SynopsisThe James Beard Award?winning author of the New York Times bestseller?Mi Cocina is back with a guide to the brightest dish in any Mexican meal, snack-filled afternoon, or sun-drenched beach day: salsa. From refreshing classics to rich sauces, this collection of over seventy salsas and twenty-four easy meals is a fun-loving introduction to the joy of Mexican cooking.Chips, salsa, happiness. We know that essential truth. But after over 500 years of salsa history, there?s so much more to discover about this staple dish, one that cooks today can customize and riff on freely. Salsa can be an irresistible dip, yes, or a flavorful condiment, or it can be the basis for iconic Mexican meals?not to mention a savior for grilled cheese, burgers, rotisserie chicken, or platters of roasted vegetables.Rick takes us deep into the world of traditional and modern salsas, where a playful pico de gallo with tomatoes, avocados, and chipotles is chopped up in a few minutes or where you might blend roasted peanuts with caramelized onions and toasted chiles for a nutty-savory spicy sauce. You?ll find smashed salsas, like La Tatemada Cremosa (charred tomato, chipotle in adobo, and crema), chopped salsas, such as Xnipec (tomato, habanero, and sour orange), as well as cooked salsas, like Pipián Verde (pepitas, peanuts, and tomatillo) and specials like Salsa Macha (peanuts, guiajillo, and chile de árbol) and Aioli Rojo (morita, guajillo, garlic, and lime). Turn these incredibly delicious salsas into easy meals like Chilaquiles, Enchiladas Gratinadas, Puffy Tacos, or Pozole Verde con Pollo.With over seventy salsa recipes and twenty-four easy meals that offer endless variation, Salsa Daddy shows you how salsa can catapult joy into your cooking and become the heart of every table. Like Rick, you?ll learn that salsa isn?t a condiment?it?s a lifestyle.
£24.74
Quarto Publishing PLC Foodie Places
Book SynopsisEat your way around the globe with this mouthwatering tour of the tastiest, most inventive, most diverse food on the planet. A region’s food is truly a window into its rich history and culture – nothing tells the story of a place so profoundly as the food it serves. FoodiePlaces is a stunning, hand-illustrated guide for gastronomic adventurers intrigued by the rich cultural heritage behind the world's best food. Travel journalist Sarah Baxter visits 25 food capitals from across the globe, including traditional foodie havens as well as surprising places with their own world-class offering. Accompanied by stunning illustrations, each entry simmers with the flavor and buzz of the location. The food featured includes restaurant-ready pastries handmade by nuns and pilgrimage-worthy curries, and many more. Featured locations: Marrakesh, Morocco, couscous<
£13.49
Little, Brown Book Group Southern Italian Family Cooking Simple healthy
Book SynopsisCucina povera is about making great food with simple, fresh, seasonal produce and available ingredients. Southern Italian Family Cooking shows you how to bring the delicious food of this region to your family''s table.Healthy food on a sensible budget is important to many of us today but in Southern Italy, la cucina povera has been a philosophy for generations. These are delicious, filling recipes that will become family favourites in your own home, such as: Antipasti - traditional starters, cured meats with bread and vegetables in oil. Slow cooked meals such as ragu - a delicious tomato based sauce with meat. Stuffed peppers, using stale bread and herbs to fill peppers prior to baking. Mussels in a tomato and white wine sauce. Pork cotolette, pork escalopes covered in egg and seasoned breadcrumbs, flash fried. And a range of fabulous desserts for when we want a sweet treat - smooth pann
£10.44
Gill Mediterranean Mood Food
Book SynopsisDietitian Paula Mee outlines a healthy eating plan based on the Mediterranean diet that is rich in healthy fats, wholegrain, unrefined carbs, and proteins. With over 70 easy-to-prepare recipes included,
£18.69
Gill Neven Maguires Midweek Meals
Book SynopsisEven if you like to cook, getting dinner on the table Monday to Friday can be a daily drag. But not any longer! Neven Maguire's fantastic new book will inspire you to create real, fast and delicious family food all ready to eat in jig time.Chapters include Low and Slow' for when you have time to plan ahead, Cupboard's Bare' for when you don't; One-Pan Dinners' for quick and easy soups and stir fries and Supermarket Sweep' for when you can pick up an ingredient or two on your way home. This family-friendly, modern cookbook is packed with easy, everyday dinners to inspire you Monday to Friday!This is a fantastic book'Pat KennyFabulous' Carol Dooley, Saturday Live, Sunshine 106.8
£21.24
Gill More Midweek Meals
Book SynopsisNeven Maguire's award-winning and bestselling Midweek Meals inspired thousands of families all around Ireland with practical and delicious ideas for the daily dinner. Now Neven is back with another 100 fantastic family favourites for Monday to Friday!Sections include Roasting Tin' for simple one-dish dinners, Home Comforts' for cosy eating, All-Time Favourites', which include Neven's most requested recipes (if in doubt, start here!) and Make Ahead' for lots of inspiration for batch cooking or slow cooker recipes.Once again, this modern, family-friendly cookbook will inspire you to eat well every day. Let Neven worry about the daily dinner, so you don't have to!
£20.39
Penguin Books Ltd Jamies America
Book SynopsisJoin Jamie on the ultimate culinary road trip across America''America - A country of many contrasts. For me, it presented the ultimate food trip to explore places, ingredients, food culture & traditions. I wanted to get to the heart of great American food, to get past the junk and super-sized portions. I set off on what I knew would be a completely inspiring trip. I wasn''t wrong. . . from New York to New Orleans, the energy of Los Angeles to the big skies of Wyoming, I found what I was looking for: some of the most diverse and delicious recipes I''ve ever come across! And with 120 of them in this book, I''ll show you the quick and easy way to put a little slice of America on your dinner table. What a trip!'' - Jamie Discover exciting new recipes from New York to the Wild West, including crispy Fish and Corn Salsa, fiery Shrimp Cocktail and, for when you''re feeling decadent, delicious Churros with homemade Hot Chocolate.''There is only one JamiTrade ReviewJoin Jamie on the ultimate culinary road trip across America * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *
£22.10
Penguin Books Ltd Jamie Does
Book SynopsisJamie Does... is Jamie''s personal celebration of amazing food from six very different countries Each chapter focuses on a different city or region - Marrakesh, Athens, Venice, Andalucia, Stockholm and the Midi Pyrenees region of France. Classic recipes sit alongside new dishes that Jamie learns along the way. Jamie Does... shares inspiring dishes from Jamie''s travels, including rustic Venetian Fish Stew, delicate Beetroot Gravadlax, Chicken Kebabs with creamy Avocado Dip and sweet Honey and Pistachio Cake. ''The food I''ve embraced on each trip is a mixture of what you could call the clichéd star dishes - the many tagines of Morocco, the flamboyant paellas of Spain, the comforting risottos from Italy and the zingy fresh flavours of a classic Greek salad - and the recipes that I''ve been inspired to make after walking through the markets and soaking up the vibes of each place. What you''ll find in Jamie Does... is fun, optiTrade ReviewJamie Does... is Jamie's personal celebration of amazing food from six very different countries * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *
£24.00
Penguin Books Ltd The Little Paris Kitchen Classic French recipes
Book SynopsisRachel Khoo cooks up a storm from her tiny Parisian kitchen, bringing the magic of France into our homes.The ''little kitchen'' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it'' New York Times''The fabulous fairy godmother of French cuisine'' Easy LivingRachel Khoo was determined to get to grips with French cooking, so to learn more she moved to Paris, not speaking a word of French, and enrolled at Le Cordon Bleu, the world-famous cookery school. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are. The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon ''goûter'' (snacks), to meals with friends and delicious desserts includinTrade ReviewThe 'little kitchen' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it. * New York Times *Rachel is an inventive chef ... who runs [supperclubs] to show off her immense culinary skill * Huffington Post *The fabulous fairy godmother of French cuisine * Easy Living *A fresh approach to classic cuisine * Sun *
£23.80
Hachette Books A Couple Cooks Pretty Simple Cooking
Book SynopsisPopular husband-and-wife bloggers and podcasters (acouplecooks.com) offer 100 recipes with an emphasis on whole foods and getting into the kitchen together. Pretty Simple Cooking was named one of the best vegetarian cookbooks by Epicurious and best healthy cookbooks of 2018 by Mind Body Green.A love story at its finest, Alex and Sonja Overhiser first fell for each other--and then the kitchen. In a matter of months, the writer-photographer duo went from eating fast and frozen food to regularly cooking vegetarian meals from scratch. Together, the two unraveled a pretty simple approach to home cooking that kicks the diet in favor of long-term lifestyle changes. While cooking isn''t always easy or quick, it can be pretty simple by finding love in the process.A Couple Cooks Pretty Simple Cooking is an irresistible combination of spirited writing, nourishing recipes with a Mediterranean flair, and vibrant photography. Dubbed a vegetarian cookbook for non-vegetarians, it''s a beautiful book that''s food for thought, at the same time providing real food recipes for eating around the table. The book features: 100 vegetarian recipes, with 75 vegan and 90 gluten-free options A full-color photograph for every recipe Recipes arranged from quickest to more time-consuming 10 life lessons for a sustainably healthy approach to cooking, artfully illustrated with a custom watercolor
£22.50
DK Danny Loves Pasta
Book SynopsisDanny Freeman is a chef and content creator known for his colorful and creative takes on fresh pasta and Italian cooking. He fell in love with pasta making after attempting one of his grandmother's recipes but quickly veered from the traditional and began making pasta in bright colors and original shapes. After posting videos of his pasta creations online, he gained a devoted following and developed his signature style of colorful, joyful, and delicious food. His work has been featured by Good Morning America, The Rachael Ray Show, Teen Vogue, Buzzfeed, and more, and his videos have been viewed hundreds of millions of times. A graduate of Tufts University and Columbia Law School, he was a legal services lawyer before becoming a pasta chef. Danny lives in New York's Hudson Valley with his husband and their daughter. He can be found on TikTok, Instagram, and YouTube under the name @DannyLovesPasta.Trade Review"I was first drawn to Danny for his strong family values and love of pasta—it reminded me so much of my own upbringing. Danny is truly an edible artist. I'm so in awe of the beautifully natural and playful way that he creates pastas of all shapes, colors, and designs. The only thing missing from this book is my ability to buy all of the amazing pastas he makes!"—Giada De Laurentiis, chef, restaurateur, and founder of Giadzy.com "Danny’s videos put a smile on my face every day, and this book is everything we know him for and more. Super creative, fun, and personal, but also a masterclass in everything you need to know about pasta. This book looks good on the coffee table, but you’ll probably find it in the kitchen covered in flour because there’s just so much to learn!"—Poppy O’Toole, author of Poppy Cooks: The Food You Need and judge on Young MasterChef UK "Gorgeously shot and so wonderfully personal, Danny injects a deeply needed sense of fun and whimsy to the oftentimes serious and methodical world of pasta. Every recipe is an encouragement to dare to try something different for no other reason than the sake of joy, which makes Danny Loves Pasta perfect for anyone who might want to try making pasta for the first time. Because of that same element of fun, some lifelong experts might learn a thing or two from him as well."—Jon Kung, content creator and cookbook author "Danny’s ode to pasta is simply a joy. From delicate tortellini wrapped in thin multi-colored pinstripes—a genius technique that I now happily use in my own doughs—to ravioli shaped like delightful succulents, Danny Loves Pasta is a book that pushes the boundaries of what pasta can be in the most friendly and approachable way. Every recipe is a love letter to the art of pasta, where shapes and fillings from the traditional to whimsical have turned my kitchen into a playground of flour and creativity. The results look like edible art, but I don’t stare for too long. In the end, the pasta is simply too delicious not to eat."—Frankie Gaw, author of First-Generation: Recipes from My Taiwanese-American Home and creator of Little Fat Boy
£18.70
Little, Brown Book Group Bangkok Thai The Busaba Cookbook
Book SynopsisBusaba is modern Bangkok dining. Having opened its first restaurant on London''s Wardour Street in 1999, the chain now has 13 restaurants across the capital and its suburbs, with a number of locations winning consumer and trade awards.Bangkok Thai: The Busaba Cookbook takes everything the restaurants legions of fans love about Thai cookery and makes it available to the amateur chef. The book offers 100 recipes ranging from salads and soups to stir-fries, wok noodles, curries and chargrills, as well as Asian-inspired cocktails and desserts. And it''s all achievable without having to locate specialist food shops; the book has been developed specifically with home cooks in mind, and along with easy to obtain ingredients offers shortcuts and hacks to help recreate the tastes of South-East Asia with as little fuss and as much enjoyment as possible.Trade ReviewSpice up cool winter nights with the help of the first cookbook from popular modern Thai restaurants, Busaba. From spicy salads and soups to stir-fries and curries, this book makes Thai cookery achievable for all * Wandsworth & Clapham Magazine *Launched in 1999 and now with 13 restaurants, Busaba's new book Bangkok Thai: The Busaba Cookbook features over 100 tried, tasted and loved recipes that can be made with little fuss. Recreate the taste of South East Asia at home * Food & Travel *Spice up cool winter nights with the help of the first cookbook from popular modern Thai restaurants, Busaba. From spicy salads and soups to stir-fries and curries, this book makes Thai cookery achievable for all * Richmond Magazine *
£21.25
Little, Brown Book Group The Chilango Burrito Bible Mindblowing Mexican
Book SynopsisVOTED BEST BURRITOS IN LONDON (TIME OUT)Just about anything you can dream up can become a burrito. There are no rules.THE OFFICIAL CHILANGO COOKBOOKChilango is continuously raising the bar for Mexican food, with their lust for new tastes and their no holds barred approach to flavour. With over 80 delicious and vibrant recipes - some beloved classics from the restaurant, some with a twist and many, many more that are completely new - The Chilango Burrito Bible is a must-have for foodies and burrito-devotees everywhere. Recipes include: Chilango fried chicken burritoUltimate surf ''n'' turf burritoVegan charred pineapple and pickled jalapeno burritoBreakfast burrito (with black pudding and scrambled eggs) Caramelized coconut rice S''more churros with chocolate chili sauce
£17.00
Pan Macmillan Great British Soups 120 tempting recipes from
Book SynopsisGreat British Soups from the New Covent Garden Soup Company is the perfect recipe book for soup lovers!With classic recipes lovingly sourced from all over the British Isles and further afield, Great British Soups is full of ideas for using local ingredients and regional flavours to create hearty, healthy soups for you and your family.From garden-fresh spring soups such as Shropshire Pea, Mint and Spinach to the warming delights of Welsh Leek and Caerphilly Cheese, perfect for a crisp winter evening, these recipes combine the rich heritage of Britain's past with the vibrant blend of cuisines that makes up British food today. These are soups bursting with inspiration and flavour that will make you feel proud to be British.Table of ContentsIntroduction - i: Introduction Chapter - 1: Great British Favourites Chapter - 2: Southwest England Chapter - 3: Southeast England Chapter - 4: The Midlands Chapter - 5: Eastern England Chapter - 6: Northwest England Chapter - 7: Yorkshire and Northeast England Chapter - 8: Wales Chapter - 9: Northern Ireland Chapter - 10: Scotland Chapter - 11: Modern British Chapter - 12: Multicultural Britain Chapter - 13: On our Travels Index - ii: Index Acknowledgements - iii: Acknowledgements
£21.25
Anness Publishing Sushi and Traditional Japanese Cooking The
Book SynopsisDiscover the exotic flavours and exquisite simplicity of this classic cuisine, with a guide to ingredients, techniques and over 100 stunning recipes.
£999.99
