National and regional cuisine Books

Book SynopsisFinancial Times Best of Books 2021In Your Home Izakaya, chef Tim Anderson explores the ‘anything goes’ concept of izakaya by showcasing over 100 flavour-packed recipes.Izakaya began as sake stores that allowed their customers to drink on the premises, and, over time, they began to serve food as well. The food is simple to prepare but big on flavour, making it conducive to sociable snacking in between gulps of booze.From Radish and Watercress Salad and Sweetcorn with Soy Sauce Butter, to Spicy Sesame Ramen Salad and Udon Carbonara with Bacon Tempura, the recipes are impressive yet simple to achieve and no specialist equipment is needed. Plus, it includes a guide on how to stock a Japanese bar as well as how to knock up a few choice cocktails.Full of delicious dishes, Your Home Izakaya is perfect for anyone wanting to make show-off food fit for a dinner party with minimum fuss and maximum fun.Trade Review[Your Home Izakaya has] some of the most genuinely inspiring food writing I’ve seen in years. You’ll want to cook pretty much every recipe in this one. * Tim Hayward, Financial Times *

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Book SynopsisWhenever I hear the word curry, I’m filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry.What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food.Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours – and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish – the perfect curry.

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Book SynopsisDelicious modern recipes from Death by Burrito, the revolutionary Mexican eatery which was based in the heart of East London.A far cry from the Tex-Mex style of Mexican fast food, where cheese and mince dominate, the dishes in Death by Burrito put taste first - the truly exceptional range of starters, main meals and sides prioritises fresh, vibrant flavours: Smoked Beef Short Rib Mole Tacos, Deconstructed Guacamole with Blue Corn Tortillas and Crab Cakes also look stunning on the plate.To recreate the atmosphere of Death by Burrito at home, the perfect tequila cocktail is essential: the legendary Taqueria Toreador Slushy is sure to become a favourite.

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Book Synopsis"A fantastic read for foodies and a luscious culinary reference."-Booklist From the same team that created Let's Eat France! comes this celebration of Italian food in the form of an oversized, obsessively complete, visual feast of a book. With a mix of gastronomy, food science, history, cultural references, legend, lore, charts, graphs, photos, and illustrations, every one of the 400 pages in Let's Eat Italy! is an alluring and amusing journey into Italian food.Readers will find recipes for classic Italian dishes spanning all regions, like pappa al pomodoro, Bolognese, risi e bisi, risotto, focaccia, frittata, and so much more-all accompanied by photos and delightfully entertaining information on the origins and modern uses of the foods. There's an ode to the panettone, the traditional Christmas sweet delight. A dedication to the magic of basil, Italy's "royal" herb. A love story between pasta and potatoes that examines the many dishes that marry these two starches in delicious harmony. And, of course, pasta information aplenty; it's featured in guides like that on the ultimate noodle, spaghetti, which includes all the different forms, the top spaghetti artisans in Italy, and the semolina flour mills and farmers. True Italians speak espresso, so readers will delight in the poster-like graphic that depicts 27 different types of espresso drinks. Tips for the kitchen include cooking beans in a chianti bottle-a trick Tuscan nonnas have been using for ages in the dish known as fagioli al fiasco. Learn how contemporary food trends (like the oh-so-hip orange wine, which Italians have been drinking for nearly 8,000 years) trace their roots to Italy. But the influence of Italian food doesn't stop at the table-an entire spread looks at the Italian Mafia's favourite dishes as seen in Hollywood, through the lenses of Scorsese, Leone, and Coppola. Let's Eat Italy! is a splendid exploration of this beloved cuisine, from pizza to gelato, Milan to Sicily, and from the many kitchens of Italy to your own.Trade Review“Gaudry takes armchair travelers and gastronomes on a tour of one of the world’s best-loved cuisines in Let’s Eat Italy! Along with well-curated recipes, this gorgeous coffee table book features stunning infographics, maps and tributes to all things Italian—from pasta to gelati to wine.”—Atlanta Journal-Constitution “A design treasure: comprehensive and visually diverse, yet beautifully unified and appealing. The oversized trim and variety of visual content—food photographs, archival photographs, maps, fine art, spot illustrations, portraits, charts, to name just a few—are staggering, but never feel overwhelming. . . . Let’s Eat Italy! succeeds in feeling as exciting, rich, and complex as Italian cuisine itself.”—Stained Pages News “This gastronomic homage to Italy starts at a simmer with a smart user’s guide and then bubbles with recipes, profiles, and ingredient spotlights. Recipes for amatriciana, carbonara, baba, and lesser-known specialties are researched and authoritative. Profiles feature cultural traditions and achievements, including Carlo Petrini and the birth of the slow food movement. These pages explore intriguing backstories of prized ingredients like basil, ‘the royal herb’; olive oil; and famous regional cheeses. There is information on proper techniques for selecting, making, and eating Italian foods including how-to’s for choosing a fig or a chocolate spread, making risotto, and eating spaghetti. A buffet of photographs, artful graphics, maps, and sidebars make for informative and inspiring browsing. Let’s Eat Italy! is a fantastic read for foodies and a luscious culinary reference. ‘Why did Cucina Italiana conquer the world?’ If pasta, pizza, and Parmesan haven’t already answered that question, this culinary compendium certainly does.” —Booklist

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Book SynopsisExplore Eastern European food culture and identity, through over 80 delicious, entirely achievable recipes. Food is grounding; it connects us to our past, moves with people across borders, and is ever evolving. Anastasia Zolotarev draws on her Ukrainian and Belarusian heritage and celebrates the food and flavors of Eastern Europe. Through the pages, she finds the balance between preserving tradition and sharing the evolution of her family’s recipes. Sour Cherries & Sunflowers celebrates culture and connection, with recipes to preserve and feed the soul. For slow mornings at home, there are Blueberry and Buckwheat Pancakes, whilst Pyrizhky and Varenyky dumpling recipes are shared with tales of family gatherings around the table. You’ll find open rye sandwiches and Blini for celebrations and special gatherings, everyday recipes like babka and borsch, as well as salads, preserves, and even desserts such as Honey, Walnut and Soured Cream Cakeand Plum Rogaliki cookies.

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Book SynopsisFirst published in 1996, but out of print for many years, Ruth Van Waerebeek's wonderful compendium of Belgian recipes is now back by popular demand in a completely new redesigned edition with full colour photography throughout by the internationally renowned Belgian photographer Regula Ysewijn, also known as the blogger Miss Foodwise.

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Book SynopsisA fully illustrated practical instruction course and recipe collection on Korean cooking, and an introduction to its history, ingredients and culinary traditions.

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Book SynopsisExplore the simple, robust and distinctive fare of Slovenia, with over 60 authentic recipes shown in over 300 beautiful specially commissioned photographs

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Book SynopsisCraig and Shaun McAnuff are bringing Da’Flava from the Caribbean to your kitchen! We’re Craig and Shaun, two brothers from South London, but with Jamaica in our hearts and souls. Our Mum and Nanny taught us to cook, and Original Flava is all about meals that are vibrant, lively, exciting, and full of the influences from different cultures that make the Caribbean island of Jamaica so wonderful. That’s why we've travelled to Jamaica to bring you its authentic and fresh FLAVAs! Our motto is EAT: we make our recipes Easy, Accessible and Tasty. We want to give you platefuls that taste like grandma’s food so there are recipes for classics like Ackee ’n’ Saltfish and Curry goat, and Caribbean favourites from home such as Garlic butter lobster and Trini doubles. We also like to twist it up a likkle to give dishes our modern spin, so you can find recipes for Honey roasted jerk-spiced salmon, Plantain beanburgers and Banana fritter cheesecake. The most important thing, we think, is the togetherness food brings­ – the same happiness we have with our family. We want to share this joy: a testament to the culture of Jamaica, the fun, fantastic FLAVAs, and the stories behind the food, straight from the people of Jamaica. So, get your ingredients, turn on a likkle music, and let’s get cooking!Trade ReviewWant to spice up your cooking? Look no further * Daily Express *Their food is accessible, often fairly easy, and endlessly tempting * Crumbs *

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Book SynopsisNamed a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more There's never been a book about food like Let's Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopaedia and the obsessive visual pleasures of infographics with an enthusiast's unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area's famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France-even the frites of France. You'll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It's a book you'll open anywhere-and never want to close.Trade Review“An encyclopedic (yet playful) celebration of French gastronomy.”—The New York Times Book Review “Foodies will savor this stunning coffee-table book about all things French food—from recipes to guides to oysters and frites.”​—Real Simple, Holiday Gift Guide“Truly epic. That’s the only word to describe this book: more than 400 pages that crawl into every cranny of modern French cuisine. . . . Every topic you can think of is covered from onions to cheese to natural wine to Le Grand Couscous. And Gaudry does so with more personality and wit than one might expect from a project so vast.”—Houston Chronicle, The Best Cookbooks of the Year “This six-pound compendium of everything French cuisine is a light-hearted collection of recipes (from mayonnaise to cassoulet); tips (best gastronomy museums, a guide to wild berries); a tour of the country via its breads, wines, and signature dishes; and anecdotes on star chefs from Julia Child to Daniel Boulud.”—National Geographic, Inspiring Books to Gift Travelers “Ginormous . . . exuberant.”—Newsday, The Best Cookbooks of the Year “Fascinating . . . astonishing.”—The Daily Mail(UK) “If you love France you’ll be in heaven as it’s . . . an utterly joyous celebration of all things French.”—The Telegraph (UK),Diana Henry’s 20 Best Cookbooks to Buy This Autumn “Gaudry . . . surpasses expectations with this monster of a book (it weighs 6 pounds!). Any questions you could possibly have regarding the food of France are answered here. Sprinkled with a mix of recipes, fun facts, personality profiles and more, this book is perfect for any Francophile.”—FoodNetwork.com “A master class in French gastronomy for the food-loving Francophile in your life.”—Afar.com “[A] boisterously beautiful, ingeniously designed and illustrated book that answers every question you have about French cuisine and all the questions you didn’t know you needed answers to. . . . C’est merveilleux!”—BookPage, Top Pick in Cooking​“From fun facts, anecdotes, ingredient highlights, and recipes to wine infographics and personality profiles, Let’s Eat France! is not just another celebration of French classics through time; it’s a fun and nostalgic reverence to l’art de vivre à la française, one deeply rooted in gastronomic tradition.”—Daniel Boulud “When the most influential French food writer pays tribute to his country’s cuisine, the result is an ambitious, entertaining, and funny book that makes you salivate.”—Alain Passard “Let’s Eat France! is a literary pot-au-feu—a stew of ingredients and stories that perfectly captures French cuisine.”—Dan Barber“This new reference book of French food heritage is a must-have for your bookcase and your kitchen!”—Anne-Sophie Pic“An encyclopedic (yet playful) celebration of French gastronomy.”—The New York Times Book Review “Foodies will savor this stunning coffee-table book about all things French food—from recipes to guides to oysters and frites.”?—Real Simple, Holiday Gift Guide“Truly epic. That’s the only word to describe this book: more than 400 pages that crawl into every cranny of modern French cuisine. . . . Every topic you can think of is covered from onions to cheese to natural wine to Le Grand Couscous. And Gaudry does so with more personality and wit than one might expect from a project so vast.”—Houston Chronicle, The Best Cookbooks of the Year “This six-pound compendium of everything French cuisine is a light-hearted collection of recipes (from mayonnaise to cassoulet); tips (best gastronomy museums, a guide to wild berries); a tour of the country via its breads, wines, and signature dishes; and anecdotes on star chefs from Julia Child to Daniel Boulud.”—National Geographic, Inspiring Books to Gift Travelers “Ginormous . . . exuberant.”—Newsday, The Best Cookbooks of the Year “Fascinating . . . astonishing.”—The Daily Mail(UK) “If you love France you’ll be in heaven as it’s . . . an utterly joyous celebration of all things French.”—The Telegraph (UK),Diana Henry’s 20 Best Cookbooks to Buy This Autumn “Gaudry . . . surpasses expectations with this monster of a book (it weighs 6 pounds!). Any questions you could possibly have regarding the food of France are answered here. Sprinkled with a mix of recipes, fun facts, personality profiles and more, this book is perfect for any Francophile.”—FoodNetwork.com “A master class in French gastronomy for the food-loving Francophile in your life.”—Afar.com “[A] boisterously beautiful, ingeniously designed and illustrated book that answers every question you have about French cuisine and all the questions you didn’t know you needed answers to. . . . C’est merveilleux!”—BookPage, Top Pick in Cooking?“From fun facts, anecdotes, ingredient highlights, and recipes to wine infographics and personality profiles, Let’s Eat France! is not just another celebration of French classics through time; it’s a fun and nostalgic reverence to l’art de vivre à la française, one deeply rooted in gastronomic tradition.”—Daniel Boulud “When the most influential French food writer pays tribute to his country’s cuisine, the result is an ambitious, entertaining, and funny book that makes you salivate.”—Alain Passard “Let’s Eat France! is a literary pot-au-feu—a stew of ingredients and stories that perfectly captures French cuisine.”—Dan Barber“This new reference book of French food heritage is a must-have for your bookcase and your kitchen!”—Anne-Sophie Pic“An encyclopedic (yet playful) celebration of French gastronomy.”—The New York Times Book Review “Foodies will savor this stunning coffee-table book about all things French food—from recipes to guides to oysters and frites.”​—Real Simple, Holiday Gift Guide“Truly epic. That’s the only word to describe this book: more than 400 pages that crawl into every cranny of modern French cuisine. . . . Every topic you can think of is covered from onions to cheese to natural wine to Le Grand Couscous. And Gaudry does so with more personality and wit than one might expect from a project so vast.”—Houston Chronicle, The Best Cookbooks of the Year “This six-pound compendium of everything French cuisine is a light-hearted collection of recipes (from mayonnaise to cassoulet); tips (best gastronomy museums, a guide to wild berries); a tour of the country via its breads, wines, and signature dishes; and anecdotes on star chefs from Julia Child to Daniel Boulud.”—National Geographic, Inspiring Books to Gift Travelers “Ginormous . . . exuberant.”—Newsday, The Best Cookbooks of the Year “Fascinating . . . astonishing.”—The Daily Mail(UK) “If you love France you’ll be in heaven as it’s . . . an utterly joyous celebration of all things French.”—The Telegraph (UK),Diana Henry’s 20 Best Cookbooks to Buy This Autumn “Gaudry . . . surpasses expectations with this monster of a book (it weighs 6 pounds!). Any questions you could possibly have regarding the food of France are answered here. Sprinkled with a mix of recipes, fun facts, personality profiles and more, this book is perfect for any Francophile.”—FoodNetwork.com “A master class in French gastronomy for the food-loving Francophile in your life.”—Afar.com “[A] boisterously beautiful, ingeniously designed and illustrated book that answers every question you have about French cuisine and all the questions you didn’t know you needed answers to. . . . C’est merveilleux!”—BookPage, Top Pick in Cooking​“From fun facts, anecdotes, ingredient highlights, and recipes to wine infographics and personality profiles, Let’s Eat France! is not just another celebration of French classics through time; it’s a fun and nostalgic reverence to l’art de vivre à la française, one deeply rooted in gastronomic tradition.”—Daniel Boulud “When the most influential French food writer pays tribute to his country’s cuisine, the result is an ambitious, entertaining, and funny book that makes you salivate.”—Alain Passard “Let’s Eat France! is a literary pot-au-feu—a stew of ingredients and stories that perfectly captures French cuisine.”—Dan Barber“This new reference book of French food heritage is a must-have for your bookcase and your kitchen!”—Anne-Sophie Pic

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

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Book Synopsis'The Balkan Kitchen is a treasure trove of delicious recipes, history and personal stories. A book to cook and learn from, to get lost in the beauty of a colourful diverse culture…and make you dream of visiting the region.' – Olia Hercules 'The Balkan Kitchen achieves what only the best recipe books can achieve…It is a book to come to for the food and stay with for the stories.' – Tara Wigley 'Irina's food is rich with history that tells of a region at the crossroads of myriad peoples and cultures.' – Melissa Thompson In The Balkan Kitchen, Irina Janakievska gives a voice to the vast and varied dishes and cultural heritage of the Balkan region. Explore this diverse and expansive region of cuisine with recipes including everything from Aubergine in Walnut Sauce and Leek, Lemon, and Olive Salad to Easter Roast Lamb and Chicken Paprikash, and of course sweet treats such as Vanilici Cooki

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Book SynopsisThird Culture Cooking is American Cooking: Multicultural, borrowing from our parents and their parents' homes, melding the old with the new, and the familiar with the unfamiliar to create bold flavors and new classics for the next generation of cooks The food that author Zaynab Issa cooksinspired by her East African and South Asian roots, the American suburban delights she grew up eating, and her international travelsis packed with unique and flavorful riffs. The traditional foods of Zaynab's family are reflected herefrom her grandmother's Baklava to her sister-in-law's Biryanias are her affectionate homages to the chain restaurants we love: Fluffy cinnamon rolls that rival Cinnabon's, Baskin Robbinsinspired almond fudge squares, and an artichoke dip that recalls TGiF delights that will make you want to stay in. The mix of ingredients and styles, influences and techniques is spectacularly, distinctly, uniquely American: perfect for curious, modern cooks hungry for exciting food. These

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Book SynopsisHot Dinners Best Cookbooks of 2022"Full of food that I want to eat, have to cook, and makes me happy just to think about. Quite simply, I love it. I can't see how anyone wouldn't. Frankly, I could cook from this book non-stop." – Nigella LawsonA collection of over 80 best-loved recipes from the heart of chef José Pizarro's Spanish family home. In The Spanish Home Kitchen, José Pizarro travels back to his mother’s house to draw inspiration from the flavours he grew up with, and shares over 80 of his favourite recipes, gathered from all over Spain. José Pizarro grew up in central-western Spain, in the tiny village of Talaván. His family had been farmers for generations and he spent his childhood on his parent’s farm, helping his father produce vegetables, dairy products and different meats. Life in this small village centred on dinner, with great recipes passed from generation to generation through his grandmother, to his mother, and now him. Recipes include: Shoulder of Iberico Pork in Rich Tomato Sauce with Zesty Couscous; Migas with Fried Egg, Chorizo and Bacon; Seared Squid with Caramelised Fennel and Onions and Lemon and Parsley Dressing; Cherries in Aguardiente Syrup with Pistachio Ice Cream. From nostalgic childhood favourites that his mother fed the family, to more modern recipes with his Spanish twist, there’s a recipe here for everyone.

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Book SynopsisInterwoven with traditional Afghan recipes is one family's story of a region long afflicted by war, but with much more at its heart. Author Durkhanai Ayubi's parents, Zelmai and Farida Ayubi, fled Afghanistan with their young children in 1985, at the height of the Cold War. When their family-run restaurant Parwana opened its doors in Adelaide in 2009, their vision was to share with the world their family memories through the delights of Afghan cuisine, infused with Afghanistan's rich historical culture and traditions of generosity and hospitality, to offer a more complete picture of the country they had left behind. These fragrant and flavourful recipes have been in the family for generations and include rice dishes, dumplings, curries, meats, Afghan pastas, chutneys and pickles, soups and breads, drinks and desserts. Some are everyday meals, some are celebratory special dishes. Each has a story to tell.Trade Review'The story, with recipes, of how the Ayubi family fled Afghanistan for Australia and opened a restaurant, Parwana, both to hold onto their culture and to share it. It's the story of Afghanistan too, the country where, as author Durkhanai Ayubi writes, has long been known as the 'graveyard of empires.' India, Mongolia and the countries of the Middle East have all left their stamp on Afghan food so you'll find kebabs, dahls, dumplings and rice pilafs. I read this cover to cover, feeling grateful that someone had taken such care with both the story and the recipes. Then I make bolani - flatbreads - stuffed with coriander-spiced pumpkin. Parwana stole my heart. Out October 1.'- Diana Henry'I believe fervently that cookbooks have to be more than just compilations of recipes. (But then, I also believe that a recipe in itself tells a story, so I'm certainly not meaning to disparage the notion of the recipe, but there's no need to get into that now!) Social history is conveyed vitally through food, as is, so crucially, emotional resonance. Parwana tells many stories: of the flight of a family from Afghanistan to Australia; the setting up of a restaurant in Adelaide; of the troubled history of the Afghani people; of the flavours and dishes that give a vital sense of belonging. When you have your country taken away from you, home has to reside in family and food. This is the refugee experience, but it is - though less painfully, of course - to a certain extent true of all of us, I think.But Parwana is more than an elegy, it is a celebration: the recipes in it bulge with colour and flavour and life. It's as rewarding to cook from as to read, and there is so much I do want to cook: the luscious dumplings, Mantu; chicken kebab on flatbread (Kebabeh Degee Morgh); sticky rice with lamb (Sholeh Gosht), Cream Rolls and all the flatbreads. Indeed, it's a flatbread recipe I bring you now, the Bolani, hand-rolled and stuffed, and quite irresistible.' ' - Nigella LawsonDaughter-mother duo Durkhanai and Farida Ayubi intertwine history and food, and the personal and political, in this rich collection of Afghan recipes. "Of the millions of families displaced, mine was one," she says of their flight in 1985 from Afghanistan, when "the aura of the nation had been scrambled." Tying together the threads of their journey (they now own two restaurants in Australia) are family photos and an enticing array of dishes pictured in bold colors, with their recipes. Ayubi's maternal grandfather cooked spicy coriander-scented lamb kebabs "over hot coals in the garden" to celebrate Eid, the end of Ramadan; intricate steamed dumplings (mantu) filled with cabbage and carrots and topped with tomato and lamb sauce capture "cross-cultural pollination" along the Silk Road. Recipes are loosely organized by theme; for example, the final chapter covers the author's return to Afghanistan in 2012 and features foods said to represent the "bridging" of influences. Overall, the dishes, which include sweets such as semolina halwah with nuts, are traditional in flavor, but Ayubi doesn't shy from modernity: many, such as one for the Afghan national dish Kabuli palaw, a platter of rice with chunks of lamb "buried beneath," suggest using a pressure cooker for convenience. Parwana-the name of the family's first restaurant-is Parsi for "butterfly," and Ayubi's family's story is one of metamorphosis, elegantly told and deliciously accompanied. (Sept.) Booklist Restaurateur Durkhani Ayubi's Afghani relatives fled their native country to settle in Adelaide, Australia, supporting themselves via their restaurant Parwana (meaning 'butterfly') and, later, a deli. Ayubi begins the book with a narrative of the Afghan nation, its domination by the Brits, Russians, and others; the violence there; and the peoples displaced. In these skilfully told stories, Ayubi weaves the cross-pollinating of foods, culture, and recipes there. Many of the 90-plus dishes here will be recognized by global eaters: kebabs, naan flatbread, curry, halwah, and other foods. Other dishes will intrigue: a chutyney without traditional sweetness, three different categories of rice, and street-wise traditions like stuffed flatbreads and dumplings. Elegant and personal color photographs expand each recipe's presentation with occasional step-by-step directions accompanying more difficult items like breads. This is an homage to the strength and spirit of refugees, as well as a delicious reminder of what adventurous US cooks can create.

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Book SynopsisElizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. French Provincial Cooking should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as `what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French speciality. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelette: `As everybody knows, there is only one infallible recipe for the perfect omelette: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed with an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelettes, eggs ‘should not really be beaten at all, but stirred,’ whereas for scrambled eggs, they should be ’very well beaten’) are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of French Provincial Cooking has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling Elizabeth David Classics.Trade ReviewIt is difficult to think of any home that can do without Elizabeth David's French Provincial Cooking.The Observer

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Book SynopsisNamed a Best Book of 2020 by Publisher's Weekly Named a Best Cookbook of 2020 by Amazon and Barnes & Noble “Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.”—Publishers Weekly, STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.Trade Review“Recipes, beautiful photographs, and lessons learned from [Keller’s] decades of cooking.” —NPR “Inspirational and elaborate. . . . Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” —Publishers Weekly, STARRED REVIEW “The French Laundry, Per Se vividly depicts the synergy between these celebrated kitchens through a series of iconic recipes, personal essays, gorgeous photography, stories about suppliers, and tips on fine cooking techniques. . . . Revelations include [Keller’s] approach to sourcing superior ingredients, encouraging young talent, and what it takes to cook and lead a business at the highest level. With nearly 400 pages, The French Laundry, Per Se is a fascinating and eloquent exploration of one of the most significant restaurant relationships in modern times. —Departures “Culinary demigod Thomas Keller’s [new] cookbook . . . is a compendium of signature recipes from his two 3-Michelin star restaurants, an intimate look at how they operate in parallel, as well as a masterclass in fine dining kitchen fundamentals.” —Sunset “If you’re looking to level up your home cooking, consider Thomas Keller’s new cookbook a masterclass.” —WWD “Keller poured his lifetime of knowledge from The French Laundry and Per Se into this cookbook that includes meticulously detailed recipes for seventy beloved dishes ranging from Smoked Sturgeon Rillettes on an Everything Bagel and Celery Root Pastrami to Steak and Potatoes and Peaches ‘n’ Cream. There are also a number of recipes for elevated basics like bechamel and ramen broth, along with notes on technique, stories about farmers and purveyors, and revelatory essays from the man himself. This is the foodie book of 2020.” —Cool Material “To peruse The French Laundry, Per Se, it is to fall into a foodie wonderland created by a culinary imagination without borders, at least in terms of the fanciful, the elusive, the startling, the amusing, and the doubtlessly delicious. In this world, even the familiar is something different. . . . It’s a book to inspire dreams, like the 2020 version of the old Sears Roebuck ‘Dreambook,’ a catalog for foodies as well as young chefs.” —Napa Valley Register

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

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Book Synopsisaran (Scottish Gaelic)From the Old Irish aránNounbread, loaf (masculine noun, nominative case)Aran is a beautiful cookbook from an artisan bakery in the heart of Scotland with the same name.In it, Great British Bake Off star Flora Shedden shares her simple, modern recipes and a window onto a picturesque life below the highlands, with stunning location photography and stories about the people and the place that inspire her creations.With a clean and fresh design, Aran is both whimsical and contemporary, and would be a perfect gift or self-buy for beginners, established bakers, armchair travellers or any lovers of baked goods!Sweet and savoury recipes take you from breakfast, through elevenses, through to your afternoon tea and after-dinner sweet treats, and include Poppy morning rolls, Twice-baked almond croissants, Peach, chocolate and almond brioche, Poached quince porridge, Pork, apple and sage sausage rolls and Banana, date and chocolate loaf cake.

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Book SynopsisAn exciting collection of delicious, easy-to-make recipes from the latest food craze, including all of the best loved authentic Korean dishes.Trade ReviewGorgeous recipes! -- Nigel SlaterThis is the book that demystifies Korean cooking. I am loving it. -- Diana HenryBrilliantly good -- India Knight * SUNDAY TIMES *Enthralling and beautifully written. I read this book from cover to cover in one sitting. It is sensitive, authentic and spell-binding - full of beautiful recipes and fascinating facts in equal measure. I haven't been so excited by a cookbook in a very long time. -- Skye GyngellIt's difficult to condense the scope of Korean cuisine into a single cookbook but Irish chef Jordan Bourke and his Korean fashion designer wife Rejina Pyo have given it a good go. Everything is explained, from the structure of the Korean meal - no courses just a massive, banquet-like feast that you eat with a spoon and chopsticks (Korean ones are flat and metal) - to what store-cupboard essentials to buy. From then on you are free to make any of the delicious recipes on offer, including pork and tofu dumplings, scallops with salted sesame oil, and prawn and sweet potato tempura. Oh, and kimchi. Lots of kimchi. * Waitrose Weekend {Main} *

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Book Synopsis THE SUNDAY TIMES BESTSELLER 'Ghayour is responsible for making Persian food fashionable, and her new book does not disappoint. It is a joyous celebration of gathering friends and family around a table laden with abundance.' - SUNDAY TIMES IRELAND 'Sabrina Ghayour knows how to throw a party: serve big dishes of beautifully spiced food and let everyone dig in.' - OLIVE 'Sabrina Ghayour's Middle-Eastern-plus food is all flavour, no fuss - and makes me very, very happy' - NIGELLA LAWSON In Feasts, the highly anticipated follow up to the award-winning Persiana & no. 1 bestseller Sirocco, Sabrina Ghayour presents a delicious array of Middle-Eastern dishes from breakfasts to banquets and the simple to the sumptuous. Enjoy menus and dozens of recipes for celebrations and occasions with family & friends, such as summer feasts, quick-fix feasts and brunch. Recipes include: Whipped ricotta toasts Savoury pork & fennel baklava Tamarind sticky ribs Grilled corn in harissa mayo Roasted cod loins with wild thyme Spiced rhubarb cake with cinnamon cream White chocolate, cardamom & macadamia squares Praise for Sabrina Ghayour:'The golden girl of Persian cookery' - Observer'The new queen of Eastern cooking' - delicious.'Sabrina Ghayour...has made us mad for Persian Cuisine' - Grazia'Princess of Persia' - MetroTrade ReviewLoving Persiana -- Nigella LawsonAn instant classic * Observer Food Monthly *The most exciting debut cookbook of the year * Sunday Telegraph Stella *A fantastic treasure trove of good food -- Raymond BlancSumptuous, thrilling, learned and downright brilliant * Mail on Sunday *The most appetizing book - I want to eat every page of it -- Pierre KoffmannSabrina cooks the kind of food I love to eat -- Bruno LoubetBrilliant for the novice, the time-poor and even the seasoned cook * Guardian *Will have you salivating with Pavlovian gusto on page after page * Independent *This book will delight fans of Ottolenghi-style food * Waitrose Kitchen *Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off * Huffington Post *A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond * A Little Bird *The latest doyenne of Persian food * Metro *

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Book SynopsisTHE FOOD PROGRAMME''S BEST BOOKS OF 2023 - RADIO 4 CHOSEN BY POPPY O''TOOLESumptuous Asian cooking has never been simplerJoin Verna Gao of @vernahungrybanana as she shares more than 70 of her all-time favourite Asian-inspired recipes. Whether you''re craving 10-minute creamy peanut noodles that bring simplicity and peace, soothing congee for comfort or exquisitely plump dumplings perfect for joyful potluck parties, discover dishes to satisfy every mood and occasion.More than just a compendium of recipes, this is a personal journey back in time, through words, memories, and photographs, to the people and places that inspired these dishes - from memories of a Shanghai childhood spent with mum and grandma in the kitchen, to impromptu real Chinese cooking lessons with university friends, and backpacking round the street food hotspots of East Asia.Super fresh, vegan-adaptable, and full of punchy flavours, Verna''s unfussy recipes are all easy to makTrade Review'Easy but impressive [...] the punchy flavours of Asian cuisine are easily achieved at home' * Stylist.co.uk *'Tempting' * Waitrose Weekend *

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Book SynopsisWhether steamed or fried, vegetable or meat, roll or dumpling, there is a delicious bite here to tempt everyone's tastebuds; bring the tastes, textures and traditions of a classic Chinese style of dining to your own home.

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Book SynopsisFrom jamón serrano and patatas bravas to tortilla Española and calamares, dive into this celebration of one of the world''s most sophisticated snack-sized dishesSpanish cuisine combines colour, culture and company, with tapas bars across the globe a go-to for fierce flavours and social snacking. These delicious appetizers can be enjoyed hot or cold, as individual dishes or as a meal, with cutlery or with your fingers, and are perfect for sharing. At the heart of tapas is the tradition of fantastic taste and friendship, the Spanish food bringing families together for over 700 years.This handy pocket guide will give you a taste of the following and much more: Find food for thought with the history of tapas Whet your appetite with all things tapas trivia Discover tantalizing tapas recipes, allowing you to bring Spain to your very own kitchen Learn about the different types of dishes and the best ways to en

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Book Synopsis"If you want inspiration and to be offered an insight as to how to coax flavour into food, and an understanding of what cooking can be, and how to achieve this, then you are certain to greet this book with as much grateful glee as I do." Nigella Lawsonmake a fire. fake a fire. roast your oysters. dance for pipis. slow it down. raise a toast. take lunch. grill a salad. bake a crab. step outside. burn your pav. pass the salt. eat with your hands. chew on the bone.Ester is an invitation to play with your food and enjoy the adventure. It's born of an eponymous restaurant in inner Sydney, but it's proudly not a restaurant book. Think of it more as the foundations for some new ideas in your kitchen and at your table; written to be used, shared, read aloud, perhaps burnt.Mat Lindsay's cooking resists easy labels. Certainly it's a distinct kind of full-flavoured Australian food: generous, mindfully chosen seafood; darkly caramelised wood-fired bread; vegetables cooked to just the right level of doneness; meat that's been treated with respect and, often, time; and the odd burnt pavlova, a true signature. Ester the restaurant is all about its wood-fired oven and the magic it imparts, but the fundamentals don't change at home, and everything in this book can be made delicious wherever you live.The ethos of Mat's acclaimed and widely beloved Chippendale restaurant has always been to offer guests a no-rules good time and the intention within these pages is just the same. Whether it prompts you to rethink the possibilities of toast, roast your fruit, try the classic cauliflower, or embrace Sunday lunch, the Ester playbook presents many ideas to cook and live by.Trade Review"Never question anything Mat Lindsay does. Ever. He's a true genius, although the word is used so often it's become meaningless. But his particular mixture of sensibility, talent and devotional concentration is rare." - Nigella Lawson"Wow, what a book! Mat is a thoughtful, talented, humble chef and Ester is his laser-like thinking on food that just says, 'eat me'." - Neil Perry, Margaret, Sydney"Mat is a trailblazer, no question. Ester, with its open kitchen and grounding, earthy, nurturing wood fire, perfectly reflects his humility, warmth and originality." - Kylie Kwong, Lucky Kwong, Sydney"An insight into the much-loved restaurant Ester - an inspiration to chefs far and wide. Mat's unique ability to distill and coax flavour is presented beautifully and simply for anyone who loves to cook." - Andrew McConnell, Trader House restaurants, Melbourne"Mat has an uncanny ability to strike directly at the heart of what makes food so special. A seemingly simple approach that can only be obtained through the obsession with our craft and decades of dedication. A master of flavour and fire. Ester has always been the type of place that you just don't want to leave, and I'm so glad that I can take a bit of it home with this beautiful book." - Ren Redzepi, Noma, Copenhagen"Mat's a genius - Ester is the dream restaurant I wished I'd opened. This book is stunning, clever, approachable and smartly written. He's pulled that rare trick of creating a book based on a restaurant that's actually accessible to everyone and will inspire people to cook. He explains what the building blocks of dishes are and how to build confidence. I've no doubt this book will become as iconic as Ester is." - James Lowe, Lyle's, LondonTable of ContentsIntroductionBread and doughA toastEat with your handsSalads and vegetablesBuilding blocksSeafoodMeat and birdsThe long Sunday lunchThe great outdoorsSweet and not so sweetBreakfastAcknowledgementsConversions guideIndex

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Book Synopsis"A joyful, delicious celebration of Greece's Yiayias and the wonderful food they quietly, skillfully cook. This book will transport you, warm your soul and make you a better cook. I love it." – Rosie BirkettYiayia: Time-perfected Recipes from Greece’s Grandmothers showcases regional Greek cookery and features sharing and feasting dishes, mainly vegetarian, from the kitchens of grandmothers across Greece. Think Stuffed Courgettes from Lesvos, ;a Cycladic Fourtalia, Corfiot spicy Bourdeto Stew, Ionian pasta dishes, Cretan Dakos salad, Watermelon Cake from Milos.Yiayia maps out the diverse dishes of Greece — far beyond the most commonly-known Moussaka, Greek Salad, and Tzatziki dip – through the fascinating recipes and stories of its Yiayiades. Follow Anastasia's journey through Greece as each yiayia welcomes you into their home – cook with them in their kitchen, learn their time-perfected techniques and read the memories that season this book. With stunning location photography and heartwarming interviews, you can discover the true food of Greece and the characterful grandmothers behind beaded curtains in white-washed homes.

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Book Synopsis“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copTrade Review“Cooking shouldn’t just be about making a delicious dish — owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” -Joanna Gaines, author of The Magnolia Table"Back in 1988 my mother gave me my very first cookbook: her beloved copy of the Joy of Cooking. Joy became a foundational part of how I learned to cook.... This is the cookbook I will always cherish and hold dear to my heart. And now I’m excited to pass this wonderful new edition of Joy to my son." -Edouardo Jordan, James Beard Award-winning chef"Hot stuff: new Joy of Cooking coming out in November." -Associated Press"John Becker and Megan Scott have done the impossible: They’ve remained true to Joy’s core while updating it to reflect today’s palate. This beloved culinary classic has been modernized without sacrificing the heart and soul of America’s go-to cookbook." -Grace Young, author of The Breath of a Wok and Stir-frying to the Sky's Edge“I’ve always kept Joy of Cooking on my cookbook shelf. My grandmother’s edition was passed to my mother and then down to me and it never failed me…If you understand the basics of what one ingredient does to another, you can tackle a recipe with confidence. That information has always been at the core of Joy of Cooking. Not to mention some pretty fabulous recipes…You will find wonderful detail ...in this edition!” -Kyle MacLachlan, award-winning actor and vintner“Through its many editions, Joy of Cooking has long been an essential guide to the eclectic and always evolving American kitchen. With this latest update and its embrace of more than a decade's worth of newly arrived ingredients, dishes, tools, and understanding, Joy remains an unsurpassed resource for beginners and experienced cooks alike.” -Harold McGee, author of On Food & Cooking: The Science & Lore of the Kitchen“Joy of Cooking isn’t a book, but a rite of passage, part of the living legacy of home cooks in America. ... It’s hard to imagine a better crash course for beginners, or a more comprehensive resource for experienced cooks.” -Stella Parks, author of Bravetart: Iconic American Desserts"Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” -Samin Nosrat, author of Salt Fat Acid Heat"Joy of Cooking is a mainstay in kitchens throughout America...accessible and comprehensive. The 2019 updated edition is the latest in Joy's long history of working to reflect the current home cook." -Food & Wine"Every kitchen should have running water, a stove, and a copy of Joy." -Saveur“This new edition of the Joy of Cooking is a masterwork. It’s also an affectionate nod to the spirit of Joy’s mother, Irma Rombauer. Her legacy of encouraging and empowering cooks lives on in this respectful and exciting new edition. It will delight you and will become your go-to resource.” - Robin Mather, Chicago Tribune"This new edition is a virtual necessity in any kitchen...and an astonishing value at its list price.” -Booklist, starred review“Impressive, timely… Becker and Scott have improved upon a classic without bending it so sharply that it will feel dated in a decade—quite an achievement indeed.” -Publisher's Weekly, starred review"Joy of Cooking has been in print since the Great Depression, but...it’s definitely no longer your grandmother’s cookbook. Consider it a must-have for every budding home cook." -Eater

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Book SynopsisONE OF THE BEST COOKBOOKS OF THE YEAR: The Guardian, Vice, Food & Wine, Bon Appetit, Robb Report 'A sophisticated, flavorful introduction to Korean cooking.' – Saveur 'Stunning and comprehensive.' – Vogue 350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.Trade ReviewAs featured in The Evening Standard Bon Appetit’s Best Cookbooks of Fall 2023 'Stunning and comprehensive.’ – Vogue 'This hefty collection of classic Korean recipes is sure to help you step up your hotpot, dumpling, and noodle game.’ – Food & Wine 'The Korean Cookbook isn’t just a great resource for Korean home cooking but a well-researched chronicle of how it has adapted, changed, and grown—a tome that any curious eater or anthropologist will certainly want on their shelf.’ – Bon Appetit 'Everyone from Maangchi lifers to people who have never cooked Korean food before will find a great entry point and plenty to love and explore.’ – VICE‘Tells an ever-evolving story of the Korean way of eating.’ – National Post 'Offers a sophisticated, flavorful introduction to Korean cooking.’ – Saveur 'For the foodie in your life.’ – T: The New York Times Style Magazine Australia 'A leading light of the New Korean Cuisine movement, Junghyun (JP) Park has co-authored The Korean Cookbook’ – Fine Dining Lovers 'For anyone looking to master Korean cooking or go deep on Korean food, there’s no more comprehensive read than this.’ – Robb Report 'I’ve been waiting for a cookbook like this one for a really long time—a comprehensive Korean cookbook that leaves no stone unturned.' – Mark Bittman on The Bittman Project Podcast 'The Korean Cookbook by Junghyun Park and Jungyoon Choi is nothing short of miraculous. A paradigm-shifting achievement comparable to Larousse Gastronomique, this extraordinary labor of love is an essential guide to all who want to not just cook well but to imagine a new culinary aesthetic through understanding what is true about a nation’s culinary history.’ – Min Jin Lee, author of Free Food for Millionaires and Pachinko, a National Book Award Finalist 'The Korean Cookbook pays homage to the true essence of hansik. Written by masters of their craft, this book shares with the world the depth of this art and technique. It is an essential tool for anyone who wants to understand Korean cuisine.’ – Eric Ripert, Wall Street Journal 'The new definitive culinary reference for chefs and home cooks who are interested in Korean culinary culture.’ – Foreword Reviews'Diving deep into the heart of Korean cuisine.’ – Tasting Table

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Book SynopsisÉcole Ferrandi cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi offers courses of all levels to students from France and abroad, including masterclasses taught by celebrated Michelin-starred chefs. Rina Nurra is a culinary photographer whose work has been published in several books and magazines.

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Book SynopsisIn Jibrin, beloved couple Izz and Eman Alkarajeh share recipes from their award-winning Café Izz and other family favourites that will take you on a culinary journey of their Palestinian homeland.

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Book SynopsisIn this revised and updated edition of her authoritative and fascinating book Edite Vieira traces the rich legacy of her country’s culinary excellence from medieval through to modern times lacing it with history and anecdote and a collection of authentically delicious recipes. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, cumin and oranges are both remnants of the voyaging past, green coriander is the main flavouring herb; essentially the food is the food of a country which grows grapes, peppers, melons, quinces and apples, and few other countries have such a repertoire of pork dishes. Fresh pork is much in evidence as well as ham (presunto), pork and red pepper sausages (chouricos) and black pudding (morcela), all foods very much in present vogue. Edite Vieira was born in Portugal. She moved to London where she worked for the BBC as a radio journalist and programme announcer. She was a cultural affairs correspondent for a number of magazines but is most highly regarded as the author of many books including a collection of poetry and for her food writing and recipe books. She is also the winner of a Gourmand World Cookbook Award.

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

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Book SynopsisAt the Table in Paris invites readers to take a culinary stroll through the City of Light, along the Seine, over the Pont Neuf, to the Eiffel Tower, while taking little pit stops at street cafés to experience the food and drink on offer. With 40 typical French recipes, from breakfast right through to dinner and dessert, as well as information on what to do and where to go, this is a cookbook like no other. Discover the best green spaces to enjoy a picnic and feel inspired by time spent at the city's famous bistros to whip up your own version of Moules Frites, Coq Au Vin or Crème Brûlée. At the Table in Paris celebrates all this city has to offer when it comes to food, drink and must-see places.

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Book SynopsisThe official cookbook based on the hit TV series seen on Netflix and around the world, discover mouthwatering recipes that will transport you into the genteel world of Downton Abbey.The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery of the Crawley household – from upstairs dinner party centrepieces to downstairs puddings and pies – and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and racemeets; festivities; upstairs dinner; desserts and canapés; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs dinner menu: Caviar Croutes Chicken Vol-au-Vents Cucumber Soup Trout in Port-Wine Sauce Quail and Watercress Champagne Jelly From the downstairs dinner menu: Toad-in-the-Hole Beef Stew with Dumplings Steamed Treacle Pudding Jam and Custard Tarts Gingerbread Cake With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning colour photographs, many taken on the set of Downton Abbey and using the original glassware and china, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties, and includes stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters and descriptions of the scenes in which the foods appear provide rich context for the dishes. With these and more historic recipes, savour the rich traditions and flavours of Downton Abbey without end. Table of ContentsUPSTAIRS DINNERHors d’oeuvres• Oysters au Gratin• Caviar Croûtes• Stuffed Tomatoes• Chicken Vol-au-Vents Soups• Cucumber Soup• Consommé à la Jardinière• Palestine Soup (Jerusalem artichoke/sunchoke)• Vegetable Marrow &• Apricot SoupFish• Shrimp Curry• Trout in Port-Wine Sauce• Sole à la Florentine• Turbot with Hollandaise Sauce• Fish Cream• Salmon Mousse Entrées• Filet Mignon Lilli• Duck with Apples & Calvados• Duck with Olives• Pork Cutlets with Sauce Robert• Poached Gammon with ParsleySauce• Chicken à la Crème Paprika• Mutton with Caper Sauce• Veal Cutlets Perigourdine• Quail and Watercress• The Perfect Roast• Mint Sauce• Bread Sauce• Yorkshire Puddings Vegetable Entremets(Accompaniments)• Asparagus Cups• Cabbage as They Serve Itin Budapest• Artichoke Salad• Potato Cakes• Haricot Verts with Maîtred’Hôtel Sauce Sweet Entremets• Macedoine of Fruits in Jelly• Champagne Jelly• Chocolate and Vanilla StripedBlancmange• The Queen of Trifles• Syllabubs• Raspberry Meringue• Bananas au Café• Peaches Melba• Pear Charlotte• Charlotte Russe• Ginger Soufflé• Crepes Suzette• Chocolate & Coffee Eclairs Desserts & Savories• Cheese Bouchées• Devilled Kidneys• Marmalade Water Ice• Banana Cream Ice• Punch Romaine DOWNSTAIRSDinner• Toad-in-the-Hole• Lamb Stew with Semolina• Beef stew with Dumplings• Steak and Kidney Pudding• Cauliflower Cheese• Steamed Treacle Pudding• Treacle Tart• Rice Pudding• Spotted Dick• Summer Pudding• Jam & Custard Tarts Supper & Tea• Cottage Loaf• Digestive Biscuits• Gingerbread Cake (minis)• Seed Cake• Porter Cake The Still Room• Apple Cheese• Marrow and Ginger Jam• Piccalilli• Pickled Green Tomatoes• Flavoured Butters

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Book SynopsisQUICK & EASY RECIPES FOR EXCITING EVERYDAY COOKINGTHE BRAND NEW 5 INGREDIENTS COOKBOOK FROM JAMIE OLIVERA NO. 1 SUNDAY TIMES BESTSELLER AND A SUNDAY TIMES COOKBOOK OF THE YEAR: ''Flavour without fuss''FEATURING RECIPES FROM THE HIT NEW CHANNEL 4 SHOW JAMIE'S 5 INGREDIENT MEALS5 Ingredients Mediterranean is everything people loved about the first book, but with the added va-va-voom of basing it on Jamie''s lifelong travels around the Med.With over 125 utterly delicious, easy-to-follow recipes, it''s all about making everyday cooking super-exciting, with minimal fuss - all while transporting you to sunnier climes.You''ll find recipes to empower you to make incredibly delicious food, but without copious amounts of ingredients, long shopping lists or loads of washing up. 65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavour.With chapters including Salads, Soups and Sarnies, Pasta, Veg, Pies and Parcels, Seafood, Fish, Chicken and Duck, Meat and Sweet Things, you''ll find something for every day of the week, and every occasion.Dishes include:Tender smoky aubergineEpic prawns & beansRogue ratatouille risottoSizzling squidIsland saladHerby steak & crispy potatoesEasy fig tartJools'' chocolate dreamsIt''s a real celebration of hero Mediterranean flavours and ingredients - quick and easy recipes for exciting everyday cooking.Number 1 Sunday Times bestseller, September 2023Sunday Times Cookbook of the Year, 2023Trade ReviewEasy, achievable and delicious; Oliver has created another fail-safe cookbook for families and those of us who are stretched for time * Daily Telegraph *Offers easy-to-follow recipes that require minimal ingredients, based on the nation's favourite food products * Prima *Jamie has a way of inspiring us with new takes on old classics. There wasn't a recipe we didn't want to make * Independent *Flavour without fuss * Sunday Times, Books of the Year *

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Book SynopsisTrade Review“I have never read a more passionate and heartfelt expression of Colombian culture and cuisine in English. I’ve been waiting for years for a book like this to come out.” — J. Kenji López-Alt, new york times< em> bestselling author of the food labthenew "Colombiana captures the amazing flavors of her Natal Colombia, but seen through Mariana's eyes, you can feel and taste the flavors as much as her love and pasión for her culture, sazon and traditions. I want to eat and cook everything in this book." — Chef Lorena Garcia "Velásquez, a cook, food stylist, and recipe developer, pays tribute to the food of her birthplace in this rich and vibrant collection. . . . For home cooks in search of a primer on Colombian food and culinary tradition, Velásquez is the ideal tutor." — Publishers Weekly “The heart of the book fulfills all sorts of taste cravings. . . A celebration of flavor.” — Booklist (starred review) "An inviting cookbook from a chef on the rise. Home cooks new to Colombian cuisine will be engaged by Velásquez’s welcoming voice and varied menu options." — Library Journal

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Book SynopsisHokkaido is a cookbook that celebrates Japan’s northernmost island. Known especially for its seafood and dairy products, Hokkaido is a Japanese prefecture that has long been beloved for its vibrant culinary scene. The prefecture incorporates three foodways – European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy – which have led to it to have a distinct food culture from the rest of Japan.Hokkaido showcases the variety – and quality! – of the food that the prefecture has to offer with a selection of delicious recipes. Think Sweetcorn with Soy Sauce Butter and Rice Dumplings with Walnut Sauce; big dishes such as Fried Salmon Rice Bowl and Sapporo Miso Ramen; and sweet treats like ‘Snowmelt’ Cheesecake and Crispy Sweetcorn Chocolate. The recipes mostly fall into two categories: traditional, regional dishes and homages to specific dishes. There

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Book Synopsis OBSERVER RISING STAR IN FOOD 2018 'a book that is infused with the flavours of Morocco and is as accessible as it is inspiring' - Nigella Lawson 'It practically sings with aromatic spices and ingredients' - Delicious. 'Breathes new life into Moroccan food' - BBC Good Food Morocco is one of the top destinations in the world. This beautiful North African country lies on the border of Europe and the rest of the Arab world, drawing people in with its colourful souks, vibrant landscapes, cheerful hospitality and, most importantly, the food.Casablanca is the exciting debut from Moroccan chef Nargisse Benkabbou. This book features recipes for simple and satisfying dishes such as Artichoke, baby potato & preserved lemon tagine, Sticky ras el hanout & peach short ribs and Buttermilk chicken kebabs. Also featured are tasty western classics with a unique Moroccan twist: try your hand at Orange blossom, beetroot & goats' cheese galette, Roasted almond & rainbow couscous stuffed poussin and Moroccan mint tea infused chocolate pots.Nargisse breathes new life into Moroccan cuisine, blending that authentic Moroccan spirit and the contemporary to create accessible recipes for the everyday.

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Book SynopsisEnjoy a cup of tea and a slice of cake with Britain's favourite novelist Inspired by the novels and letters of Jane Austen, this collection of cakes, bakes and pastries is based on authentic recipes from the Regency era, which have been fully updated for modern-day cooks. In Jane Austen's day, tea and cakes were usually served after dinner, or to evening guests, but these rolls, buns, tarts, and biscuits will be equally welcome at breakfast, with mid-morning coffee, or for afternoon tea. Recipes featured in the book include: English Muffins, based on the muffins served with after-dinner tea in 'Pride and Prejudice'; Buttered Apple Tart as offered by Mr. Woodhouse to Miss Bates in 'Emma'; and Jumbles, inspired by the biscuits enjoyed by Fanny in 'Mansfield Park'. From Plum Cake and Gingerbread to Ratafia Cakes and Sally Lunns 'Tea with Jane Austen' has all the recipes you need to create the finest tea time treats, and the original recipes are given alongside, so you can compare them and appreciate modern time-savers such as icing sugar, dried yeast and electric mixers all the more!

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