National and regional cuisine Books

Book SynopsisAn evocative celebration of the food of Ireland with traditional dishes, beautifully photographed throughout. Over 150 authentic recipes capture the essence of Irish cuisine, including Boxty Potato Pancakes, Seafood Pie, Beef and Guinness Casserole, Colcannon, Irish Whiskey Trifle, White Soda Bread, and Black Velvet.

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

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Book SynopsisLet Michael Zee, creator of the popular SymmetryBreakfast account, be your knowledgeable guide to breakfast in China. Contains over 40 recipes with QR codes that allow you to watch how the dishes are made in ChinaBreakfast in China is an important affair. At dawn, the streets come alive with vendors setting up for the morning breakfast rush. Each will have their speciality that they make day in, day out, honing their recipe over years, and even generations. Locals are spoilt for choice, with a huge variety of spicy noodles, plump dumplings and fluffy buns all made fresh to order right on their doorsteps.Michael Zee, creator of the popular SymmetryBreakfast account, has eaten his way around China, hunting down the very best versions of these morning favourites and recreating them at home so that you can too. In China, these are recipes devised for speed and convenience and so are also perfect for filling lunches, nourishing dinners and qui

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Book SynopsisA GUARDIAN BOOK OF THE YEAR 'A JOY OF A BOOK' (SUNDAY TIMES) A BBC GOOD FOOD 'BEST INDIAN COOKBOOK'FROM THE 1.5 MILLION-COPY BESTSELLING AUTHOR OF 'THE ROASTING TIN SERIES': 75 SIMPLE, FRESH AND DELICIOUS RECIPES. INCLUDES: OVER 20 ONE-TIN/ONE-PAN RECIPES AND OVER 20 *30 MINS MAX* RECIPES. 'A must-have' Rachel Roddy 'A practical and inspiring delight' Niki Segnit 'An instant classic' Felicity Cloake 'Clever, speedy, manageable' India Knight 'Rukmini's best book yet' Stuart HeritageDiscover simple and speedy recipes that work for every day such as:Crisp-Topped Marinated Sea Bass With Green Chilli, Lime & Coriander - Roasted Cauliflower with yoghurt and mustard - All-in-one Aubergine, Tomato & Nigella Seed Curry - Chilli, Coconut & Lime Salmon with Roasted Cherry Tomatoes - Green Pea, Onion & Cauliflower Pulao Rice - Bengali Popcorn Shrimp - Mini-Naan Pizzas with Lime & Coriander Paneer - Cheddar, Cumin & Nigella Seed Cheese StrawsFrom quick snacks and weeknight dinners to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist. Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. 'Effortless innovative cooking and banging flavours' Alice Slater 'Everything is full of flavour and easy' Angela Hui 'Full of realistic, delicious recipes' Bethany Rutter Trade ReviewInspired by a train journey between her parents' home towns of Kolkata and Chennai, India Express is a collection of 75 south Indian and Bengali recipes, and Rukmini Iyer's seventh book. The first thing I made from it was Chingri Macher Malai, spiced prawns in coconut milk, which took minutes to prep, simmered quietly for just under half an hour, and was perfect on buttered white rice. Semolina pancakes were similarly successful. This collection follows Iyer's wildly successful roasting tin series, rightly considered cookbooks for our times. What was it about them? Accessibility? Minimum fuss/maximum flavour? Layout? Trust in the likable, reassuring person who guided you through? All of the above - which, together with more personal material than her previous work, makes India Express a must-have. * Rachel Roddy, The Guardian 'Best Books of 2022' *I am a huge fan of Rukmini Iyer's Roasting Tin cookery books, but her new one, India Express, is my favourite yet... an absolute joy of a book * India Knight, Sunday Times *The most delicious things I ate this year were 'chop' from [Rukmini Iyer's] India Express ... The book is a practical and inspiring delight. Iyer brings her trademark clarity and fuss-free instruction to some of the South Indian and Bengali recipes she ate growing up. It's veg-leaning and full of flavour. I have used the book a great deal and am keeping it in the kitchen because this is the kind of food I want to make after Christmas indulgence. * Niki Segnit, author of 'The Flavour Thesaurus' and 'Lateral Cooking' *An instant classic * Felicity Cloake, author of 'Red Sauce, Brown Sauce' *It's beautiful, remaining true to Rukmini's accessible, flavourful and innovative style * Alice Slater, author of 'Death of a Bookseller' *Effortless innovative cooking and banging flavours * Angela Hui, author of 'Takeaway' *Full of realistic, delicious recipes * Bethany Rutter, author of 'Welcome To Your Life' *Beautiful and mouth-watering * Robert Elms, BBC Radio *Amazing, simple but really flavoursome curry recipes * Trish Halpin, 'Postcards from Midlife' podcast *Packed with great ideas for quick-to-prepare dishes with some punchy flavours * Madeleine Morrow, London Unattached *Absolutely brilliant - clever, speedy, manageable * India Knight, author of 'Darling' *This is Rukmini's best book yet * Stuart Heritage, author of 'Don't be a Dick, Pete' *There are plenty of punchy flavours here and the beauty of this kind of cooking is that it requires so little preparation. * Constance Craig Smith, Daily Mail, for ‘The Green Roasting Tin’ *This book has changed my life * Juno Dawson, for ‘The Green Roasting Tin’ *Wonderful. So delicious. So easy * Nina Stibbe, for ‘The Green Roasting Tin’ *An absolute must-have * GQ for 'The Green Roasting Tin' *This book will earn a place in kitchens up and down the country * Nigella Lawson, for 'The Green Roasting Tin' *

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Book SynopsisIs there anything more satisfying than a well-made Asian dumpling? Wrapped, rolled, or filled; steamed, fried, or baked–asian dumplings are also surprisingly easy to prepare and enjoy at home, as Andrea Nguyen demonstrates with more than 75 recipes. Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets). Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings covers Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. Plus she makes it easy to incorporate dumplings into your life by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance with time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.

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Book SynopsisÆbleskiver presents 70 delicious twists on the classic Danish pancake, offering everything from sweet delights to savory bites. These versatile treats are ideal for any meal, especially a brunch gathering with family and friends.Even if you have never eaten æbleskiver, these little round Danish pancakes may be your new favorite food, thanks to Pim Pauline Overgaard’s tempting, gorgeous cookbook. [...] Æbelskiver is a creative, playful, and lively cookbook that expands the possibilities of working with the cute pancake-esque pastries. —Foreword Reviews Discover the world of æbleskiver, the beloved sphere-shaped Danish pancakes traditionally savored during the holidays and for special celebrations. In this contemporary twist, more than 70 recipes transform these sweet delights to everyday fare. Home cooks will love the variety of dishes, including: • Savory spins on the Danish delicacy<

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Book SynopsisThe exotic cooking of Thailand and Asia made easy, with a guide to ingredients and over 300 step-by-step recipes. It is a wonderful collection of authentic Thai and Asian recipes, with over 300 step-by-step recipes shown in more than 1400 photographs. . It presents a visual encyclopedia of Thai and Asian ingredients and how to use them, from rice and noodles through tofu and shellfish to meats, poultry, exotic fruits and delicious aromatic spices.

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Book SynopsisThis book features sensational dishes from an exotic cuisine, with 150 authentic recipes shown step by step in 750 beautiful photographs. It includes deliciously aromatic, spicy and occasionally fiery recipes, such as Hot and Sour Filipino Fish Soup, Indonesian Stir-Fried Noodles, Bali Fried Poussins, and tender and fragrant Slow-cooked Buffalo in Coconut Milk. It offers all you need to know about equipment, cooking techniques, and using ingredients - the perfect illustrated practical instruction course. Indonesia and the archipelago that forms the Philippines border each other, yet have nurtured distinct culinary traditions. Indonesian cuisine has a reliance on fragrant herbs and spices, while in the Philippines the Spanish influence is more evident. The many exciting recipes in this book include Sardines Cooked in Spicy Coconut Milk with Herbs, Colonial Rice Soup with Pork, Filipino Paella, and Adobo, as well as sweet drinks and desserts based on local fruits and coconuts. This fabulous collection of dishes from exotic Indonesia and the sun-soaked Philippines is illustrated with 750 evocative photographs and is guaranteed to delight your tastebuds.

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Book Synopsis"My family’s favourite TV chef (he’s done more to teach my children to cook than I have)... [he] has a knack for pulling together the dishes that best sum up countries and regions." Diana Henry, The 20 best cookbooks to buy this autumnOFM Food Personality of the Year 2017Rick Stein brings his unrivalled enthusiasm and trusted expertise to the fresh, flavourful food of Mexico and California. No one better captures the food essence of a country and brings the best recipes into our kitchens like Rick.Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, Rick Stein cooks, eats and experiences Mexican food at its very best and most diverse.Whether it's the farmers’ markets of California, full of sourdough bread, new season garlic and a profusion of citrus fruit; the prawns, snapper and tuna of the Pacific or the glorious street food and colourful markets of Mexico with their avocados, chillies, tomatillos, cheese and corn, this is a part of the world packed with natural, healthy and satisfying ingredients.Showcasing Rick’s authentic style, with recipes like Ensenada Fish Tacos with Chilli, Deep Fried Coconut Prawns and Slow Cooked Pork Tacos, this cookbook will encourage anyone to try out the bold food of these sunshine states.

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Book SynopsisThis authoritative book explores the landscapes and climates that unite Swedish, Norwegian and Danish food cultures, as well as the individualities that make each of them unique. An informative guide to the main ingredients of the region covers everything from herring, salmon and elk to wild mushrooms, cloudberries and crispbread. The recipe section includes classics such as Gravlax with Mustard and Dill Sauce, Stuffed Loin of Pork with Prunes and Hasselback Potatoes, and Danish Pastries, to more unusual recipes, such as Fried Salt Herring with Red Onion Compote and Elk Meatballs with Lingon and Rhubarb Soup.

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Book SynopsisThis beautiful new book opens with an introduction to the landscape, climate, history and cuisine of each region, as well as the wonderful festivals that take place, and the foods that accompany them. This is followed by a guide to classic ingredients of these regions, including raddicchio Trevisano, white asparagus, Asiago cheese, speck, Lamon beans, and famous wines, such as Bardolino and Prosecco. A collection of 65 authentic recipes follows, with chapters covering the full range of courses, including Soups and Antipasti; Pasta, Gnocchi, Rice and Polenta; Fish and Shellfish; Poultry, Meat and Game; Eggs, Vegetables and Cheese; and Desserts and Baking. With 370 inspiring photographs and cook's tips and variations, this book is perfect for anyone who wants to explore the unusual cuisine of Venice and north-eastern Italy.

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Book SynopsisExplore the cuisine of this lesser-known area of China, in a stunning collection of 75 authentic recipes, including Sweet Turnip dumplings, Fried Fish Balls, Beggar's Chicken, Salt and Pepper Spare Ribs and Jia Jiang Noodles. 370 exquisite photographs include a mouth-watering picture of each finished dish and step-by-step sequences. Full nutritional information is provided for every recipe. This book is a feast for the eyes as well as the palate.

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Book SynopsisThis beautiful book features 70 recipes of dishes that define Bangkok, so you can capture the city's magic in your own home. Bangkok is any explorer's dream and a food-lover's paradise. In the Thai capital, most food is still sold along the ancient canals that crosshatch the city, and on street corners, from mobile carts and inside its bustling markets. Of course, you'll find the best green curry and pad Thai of your life in this dynamic city. But Bangkok holds infinite secrets for anyone truly passionate about food. Bangkok Local follows one culinary day, with sections marked for Early, Mid and Late. It's the second in our Local series, which unites intimate food knowledge with stunning gonzo-photography. From the Early chapter, you might cook up some fried taro cakes (kanom pak gad) or an egg in tamarind sauce (kai luk keuy) or rice soup with barramundi (kao tom pla kra pong). Then Mid is all about lunch and afternoon snackery: orange sour so

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Book SynopsisRichie Castillo is the chef behind Bahay, a Filipino pop-up restaurant that he started and runs with his partner, Alex O'Neill. Richie and Alex named Bahay after the Tagalog word for home while the title of this, their first book - Masarap - means tasty in Tagalog, the Filipino language. It's a nod to Bahay's Irish-Filipino background, seeing as how blasta means tasty in Irish. For Richie, this book was a catalyst for exploring and connecting with his Filipino heritage. You'll find classic dishes such as adobo, a range of exciting Filipino dishes and playful recipes with Filipino flavours that highlight his experience growing up eating Filipino food with Irish ingredients. Masarap is the exploration of Filipino food through an Irish cultural lens and a way to introduce more people to the food of the Philippines, which is hugely underrepresented. Alex, a self-proclaimed food lover who will try anything twice, is the storyteller in Bahay. She loves taking Richie's ideas and fleshing them out into points of view to create Bahay's story.Trade Review"A small book of Filipino food that I love in a big way!" - Nigella Lawson

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Book SynopsisThe Book of Tea' is a philosophical treatise written by Kakuzo Okakura, a Japanese scholar, art critic, and curator, first published in 1906. This influential work explores the aesthetics, cultural significance, and philosophy behind the Japanese tea ceremony. The author discusses the principles of simplicity, harmony, and reverence that are central to the tea ceremony, highlighting its ability to foster a deeper connection with nature, oneself, and others. Okakura explores the contrast between Eastern and Western cultures, examining how the appreciation of tea reflects differing approaches to beauty, spirituality, and the pursuit of knowledge. He emphasizes the importance of preserving traditional values and aesthetics in the face of modernization. It provides readers with a profound understanding of the philosophy and artistry underlying the tea ceremony, making it a cherished text for those interested in Japanese culture, aesthetics, and the pursuit of a mindful existence.

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Book SynopsisThe Irish Cookbook showcases the true depth of Irish cuisine, its ingredients and its fascinating history, as never before Ireland's remarkably rich food heritage dates back millenia and, in The Irish Cookbook, acclaimed chef Jp McMahon captures its unique culinary origins and varied influences. Irish food is the summation of what the land and sea gives; the book's 480 home-cooking recipes celebrate the range and quality of Ireland's bounty, from oysters and seaweed on its west coast to beef and lamb from its lush green pastures, to produce and forage from throughout the island. Presenting best-loved traditional dishes together with many lesser-known gems, this book vividly evokes the warmth, hospitality and culinary spirit of the Emerald Isle.Trade Review 'A monumental tome on Irish cuisine.' – Food & Wine 'Scholarly, but also personal and inclusive. The variety of recipes here is part of the charm.' – New York Times 'A celebration of the country's amazing food heritage going back to hunter-gatherer settlements 10,000 years ago.' – BBC Good Food 'St Patrick's Day is coming - celebrate with Jp McMahon's revived classics, with not a spud in sight.' – Sunday Times Magazine 'The new story of Irish food.' – Irish Times

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Book Synopsis'Like the Mexican Joy of Cooking.' – Bon Appétit An essential guide to vibrant, vegetarian Mexican home cooking, including naturally vegan, gluten-free, and dairy-free dishes – with more than 400 authentic everyday recipes for the home cook Vegetarian food is deeply woven into Mexico's diverse culinary history. In this blockbuster recipe collection from the bestselling author of Mexico: The Cookbook, home cooks will discover delicious traditional and modern dishes made with corn, beans, spices, and the incredible bounty of fruit, vegetables, legumes, seeds, and edible flowers grown across Mexico. These healthy, wholesome recipes are meat-free by design, spotlighting Mexico's outstanding foods, instead of relying on hard-to-source ingredients or substitutions. Each is presented with clear, straightforward instructions accessible to home cooks of all skill levels. Along with authentic breakfasts, lunches, dinners, and desserts, the book includes an entire chapter dedicated to pulses - high-protein superfoods such as chickpeas, beans and lentils - as well as special sections for breads, drinks, sauces, and basics that every fan of Mexican cuisine should master. Beautifully designed, with an eye-popping cover and vivid photography throughout, The Mexican Vegetarian Cookbook is an inspiring addition to any home cook's kitchen shelf. Chapters and recipes include: Breakfasts : Huevos Ahogados, Oaxacan Mushroom Turnovers Lunches : Pasilla Chiles Stuffed with Beans and Wrapped in Plantain, Vegetarian Ceviche Snacks (Botanas y Antojitos) : Pickled Jalapeños Salads and Sides : Potato Salad with Watercress and Avocado Soups : Mexican Corn Soup Entradas : Watermelon and Tequila Jicama Salad Platos Fuertes : Ancho Chiles Stuffed with Vegetable Tamal Pulses : White Bean Salad with Vegetables Desserts : Mango Tarte Tatin, Quick Flourless Chocolate and Pecan Cake Breads : Goat Cheese and Zucchini Bread Drinks : Watermelon and Strawberry Cooler Basics : Corn Tortillas Moles, Sauces, and Marinades (Moles, Salsas, y Adobos) : Spicy Adobo Trade ReviewBon Appétit Best Cookbooks of 2022 The Skimm's Unique Gifts for the Friend Who Has Everything 'Will help you satisfy every craving.' – Epicurious 'Like the Mexican Joy of Cooking.' – Bon Appétit 'Encyclopedia of essential Mexican dishes from the Phaidon pantheon.' – Fodor's Travel 'This cookbook is a resource that's just as indispensable as Arronte's original Mexico: The Cookbook, pushing us to reimagine what Mexican food is, was and can be.' – Washington Post 'A dazzling, rich text ... [does] a brilliant job of transforming formidable vegetable bounties into sophisticated cuisines.' – Foreword Reviews 'The Mexican Vegetarian Cookbook by Margarita Carrillo Arronte is just that: all the flavors of Mexico, none of the meat. A big Phaidon number with 400 recipes to join their library of food bibles.' – Stained Page News

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Book Synopsis‘This is an utterly magical book.’ – Nigella LawsonA culinary journey with easy-to-make recipes from the enchanting Eastern lands of the Danube River. In Danube, the James Beard Award-winning food writer and cook Irina Georgescu takes you on a gastronomic adventure as you journey along the Danube River, unearthing the hidden gems of Eastern European cuisine. With over 80 extraordinary recipes for everyday cooking – many focusing on vegetables, beans and pulses without meat – this cookbook is a testament to the diverse cultures of Romania, Serbia and Bulgaria in those border regions shaped by the Danube. The recipes are simple and practical, from Potato Stew with Filo Crust, Leek and Rice Pie, Noodles with Sauerkraut and Slow-cooked Beans served with Cheese Breads to Horseradish Cornbread and Rice Pilafs. For those who crave the meat-centric dishes of Eastern European festivities, Danube

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Book SynopsisSofra (Lebanese Arabic) Noun (regional): gathering for eating and drinking, feast Through traditional family-style spreads, mother-daughter duo Karima Hazim and Sivine Tabbouch present a gorgeous array of dishes, perfect for sharing, in Sofra, a love letter to Lebanon. As Lebanese diaspora living in Sydney, Australia, Karima and Sivine guide you through typical Lebanese feasts that tell the story of the rich and diverse regions of the country and evoke feelings of home. Sofra contains a mother’s recipes for achievable, traditional, homely dishes, with everything from a tall pot of freshly rolled Warak Enab or a charcoal bbq lined with Kafta and Meat Skewers, to a deluxe Fattoush and wholesome Tabbouleh. Alongside, you’ll find a daughter’s beautiful stories of cooking, sharing and identity that have been passed down to her around the kitchen table. This is a collection of generous and nourishing recipes t

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Book SynopsisThe definitive collection of 200 of Kwoklyn Wan's best recipes, developed over a lifetime of cooking in Chinese restaurant kitchens. In The Complete Chinese Takeout Cookbook Kwoklyn offers 200 of his most popular recipes, with everything from Crispy Duck Salad, Sweet BBQ Ribs, Veggie Wonton Soup and Pancake Rolls to speedy Special Fried Rice, Spring Rolls and Hot and Sour Soup. Plus, there are 50 brand-new and delicious recipes that you won't find anywhere else. Packed with easy, step-by-step instructions and Kwoklyn’s foolproof tips, this comprehensive collection of classic recipes is the ultimate Chinese cookbook. Trade ReviewHis book earned a coveted spot on my crowded shelf because his recipes are clear and efficient, with step-by-step instructions and tips that enable me to get that mmm-just-like-I-remember-it result. * The Washington Post *

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Book SynopsisThe long-awaited new cookbook from the king of relaxed Australian cafe style food'Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill has a way of synthesising market produce + eggs + sunshine + freshness into something you didn't know you wanted, but you wanted it bad.' TERRY DURACK'Bill Granger [is] the restaurateur who is most responsible for the Australian cafe's global reach.' AMELIA LESTER, The New Yorker In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine, 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018).Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same.Trade Review'Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill had a way of synthesising market produce + eggs + sunshine + freshness into something you didn't know you wanted, but you wanted it bad. Somehow, Bill takes the sunshine with him. The key to Bill's global success is that he changes constantly, and yet has never changed. The principles remain the same - take something people love to eat, and make it fresher, lighter, more beautiful. It's irresistible. It's the sort of food you eat when you're on holidays, and yet you can eat it every day.' TERRY DURACK'Bill Granger [is] the restaurateur who is most responsible for the Australian cafe's global reach.' AMELIA LESTER, The New Yorker 'Sliding Doors theory - in one universe you turn left; in another you hook right. If the theory is true, a world exists where a 23-year-old Bill Granger stays in art school and never opens a cafe in a remodelled Darlinghurst pub. What a grey world to live in. A universe, potentially, without communal restaurant tables and avocado toast. One in which Granger's ricotta hotcakes don't become Sydney's most iconic dish and the self-taught cook never perfects his recipe for golden, curdy scrambled eggs. Brunch never takes off as A Thing and corn fritters don't become a corpse-reviving constant of every suburban cafe. Thank heavens that in our universe Granger is better with pans than paints.' CALLAN BOYS, The Sydney Morning Herald'Such defiantly unpretentious food made bills feel like an extension of home and launched a whole new culture of eating in Australia' DAVID PRIOR, Conde Nast Traveler 'New Yorkers have taken to the modern breakfasts served at the city's rapidly multiplying Australian cafes ... Mr. Granger had no intention of reinventing the image of Australian food as seen from abroad, but he did.' JULIA MOSKIN, The New York Times 'The avocado-on-toast mania can be traced back to one man: Bill Granger, who began serving the now staple brunch dish in 1993.' MILANDA ROUT, The Australian WISH magazine'You may consider your own scramble the paragon. Or your mother's. Or Julia Child's or Michel Guerard's, served in an eggshell with a jaunty black cap of beluga. Fair enough. But believe me, I would stack Mr. Granger's up against all comers, fully confident that they would hold their own.' RW APPLE JNR, The New York Times 'Among Granger's greatest offerings is his reinterpretation of what breakfast should be in a country where breakfast has, until relatively recently, meant a full English, with sausage and bacon and eggs, plus mediocre coffee.' HANNAH GOLDFIELD T Magazine'Renowned as the "King of breakfast", Granger has always been ahead of the game in terms of food trends. Today, he is celebrated for having brought relaxed, joyful food with a 'sunny twist' to Britain.' FRANCESCA RYAN, The Telegraph Magazine Table of ContentsIntroductionChapter 1: ClassicsChapter 2: Grains, seeds & juicesChapter 3: Breakfast platesChapter 4: BakeryChapter 5: BowlsChapter 6: SaladsChapter 7: Small platesChapter 8: BarbecueChpater 9: Big platesChapter 10: SweetIndex

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Book Synopsis"Su has written a beautiful account of how food can help rebuild culture from treasured memories, how it conveys love and connection, and how it can ground us when we feel untethered. The recipes are totally tantalising – and thanks to Su’s guidance, entirely achievable even for novices." – Tim Anderson"A book of belonging. Food as a love letter to family. Writing as delicious as the recipes." – Allan Jenkins, Observer Food MonthlyRice Table bap sang is a collection of 80 recipes showcasing modern, Korean home cooking. A Korean living in the UK, Su Scott was thrown into a crisis of identity when motherhood dawned, one which she only found her way out of by cooking the dishes of her Korean childhood, seeking out the flavours and textures of memories that she hopes to pass on to her daughter. Within this intimate cookbook, Su guides you through her modern Korean larder, explores the ferments, pickles and sauces that lift Korean dishes to delicious heights and shares a comforting array of recipes, from Korean Fried Chicken and Kimchi Fried Rice, to Spicy Seafood Noodle Soup. Littered between enticing plates are tender stories of what it means to be a woman, mother and immigrant all at once and how food connects all the pieces of our lives to make us whole. This is a love letter from mother to daughter woven together by food. It’s a book about identity and immigration. It’s about how the food you feed your children builds a story about their heritage. But it’s mainly a book about wonderful food – the kind of food we all want to eat right now. Trade ReviewThis book is likely to make you cry, and not just from preparing yangpa jangajji. Su has written a beautiful, moving account of how food can help rebuild culture from treasured memories, how it conveys love and connection, and how it can ground us with a sense of place when we feel untethered. Su’s warmth, skill, and affection simply glows from every page. And most importantly, the recipes are totally tantalising – and thanks to Su’s guidance, entirely achievable even for novices. * Tim Anderson *A book of belonging. Food as a love letter to family. Writing as delicious as the recipes. * Allan Jenkins, editor OFM *

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Book SynopsisAn exquisite collection presenting 100 Persian home-cooking recipes and stories from one family collection

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Book SynopsisJapanese rice balls made easy!When a snack stands the test of time, you know it’s good! Onigiri—balls of rice that can be served plain or stuffed with tuna, mushrooms, sweet potatoes, and more—are one of the most delectable and convenient foods in Japanese cuisine. Ai Watanabe and Samuel Trifot, founders of the popular restaurant Gili-Gili, present thirty-six delicious recipes showcasing the irresistible and versatile onigiri—the perfect food for life on the go!When a snack stands the test of time, you know it’s good! Onigiri—balls of rice that can be served plain or stuffed with tuna, mushrooms, sweet potatoes, and more—are one of the most delectable and convenient foods in Japanese cuisine. Ai Watanabe and Samuel Trifot, founders of the popular restaurant Gili-Gili, present thirty-six delicious recipes showcasing the irresistible and versatile onigiri—the perfect food for life on the go!

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Book SynopsisWinner of the 2023 International Association of Culinary Professionals Award for best Culinary Travel Cookbook 'The heart and soul of beautiful Kashmir is in every single recipe. Simply stunning.' – Gordon RamsayIn On The Himalayan Trail Indian food writer and chef, Romy Gill, tells the story of Kashmir and Ladakh’s unique and tantalising cuisine sharing over 80 extraordinary recipes that can be recreated in your own home kitchen. With everything from Shammi Kebabs (minced lamb patties) to Wagen Pakora (deep fried aubergine in gram flour) for Nashta (starters) succulent meat curries like the Kashmiri Rogan Josh or Gustaba (lamb meatballs cooked in a yoghurt gravy); to aromatic vegetable dishes such as the Kanguch yakhni (morels cooked in spicy gravy): these recipes shines a light on the magnificent, little-known cuisine of Kashmir and Leh, celebrating its land, its ingredients and its heritage. Kashmiri cuisine is one of the most delectable cuisines in India. Heavily influenced by Mughal, Persian, Afghan and Central Asian styles of cooking, it offers up a diverse range of dishes, displaying and revelling in a fusion of flavours and influences. Increasingly difficult to access due to the political uncertainty in the region, it’s more important than ever to share and preserve Kashmir’s secrets and traditional methods of cooking. Set to the backdrop of the snow-capped Himalayas, with stunning travel photography throughout, this first-of-its-kind book, offers an intimate window into the life and the history of the Kashmiri and Ladakhi people, and why food is at the heart of this incredible place. Trade ReviewRomy really takes her readers on a journey they’ve most likely not made before. In sharing her passion for the people, places and produce of Kashmir, Romy’s appetite for this lesser-known part of India – its ingredients, its recipes, its stories – becomes quite contagious. The lamb! The lotus root! All the savoury quince and saffron-infused dishes: this is a cuisine I certainly want to know more about. * Yotam Ottolenghi *Travelling through glittering lakes and icy mountain passes, this is a fascinating, beguiling and delectable journey into the heart of Jammu and Kashmir. * Tom Parker Bowles *Between the covers of this book is an incredible adventure: the views, traditions, flavours and scents of the Himalayas are all there, and we could not ask for a better, more knowledgeable guide to take us to the ceiling of the world than Romy. * Itamar Srulovich and Sarit Packer AKA Honey & Co. *There's nowhere I'm more desperate to visit than Kashmir. Unfortunately, Kashmir is also one of the hardest places to visit on the planet. Until it becomes possible, Romy's enchanting book is the next best thing. A transporting work at a time we all need transporting. * Sathnam Sanghera *On the Himalayan Trail beautifully showcases the splendour of Kashmir through delicious recipes, engaging stories and stunning photographs that bring its lakes, valleys and people to life. Wonderful too, to see the blanket term ‘Indian food’ being dismantled by a book that delves deep into a region which deserves to be celebrated for its rich and unique culinary heritage. * Ravinder Bhogal *Romy Gill’s curiosity and warmth have produced a thrilling book that expands the mind and promises some great meals. * Sheila Dillon *

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Book SynopsisLearn how to make 70 classic dishes from every region of Vietnam—vegan-style—from Helen Le, the creator of the most popular Vietnamese cooking channel on YouTube, Helen's Recipes! Whether you’re vegan, plant-based, vegetarian, or just looking to eat less meat, Vegan Vietnamese is for you. Let Helen Le guide you through seventy satisfying, traditional recipes for tasty plant-based versions of popular Vietnamese condiments, salads, rolls, soups, noodles, rice dishes, dumplings, desserts, and more, including: Pho Bánh Mì Crispy Spring Rolls Rice Pyramid Dumplings Spicy Tofu Thick Noodle Soup Broken Rice Plate Three-Color Sticky Rice Banana Cake with Raisins Roasted Garlic Chili Peanuts Vegan Fish Sauce Complete with easy-to-follow instructions, stunning photos, and information for stocking your Vietnamese pantry, Vegan Vietnamese will have you enjoying this exciting cuisine right in your own home.Trade Review"From the founder of the popular video cooking channel on YouTube Helen’s Recipes, this cookbook is big on flavor—along with foundational knowledge about the ingredients and techniques indigenous to Vietnamese cooking. With a copious cupboard of pantry staples defined (as well as tips for how to veganize ubiquitous ingredients requisite for the Vietnamese flavor profiles that tend to rely on fish), the book gives even the most hesitant cook the tools to take on everything from pickled vegetables and bánh to soups and stir-fry recipes. The cookbook is beautifully illustrated, with visual sumptuousness that delivers the flair and flavor of the recipes. Le (Simply Pho) incorporates some of her own story in the introduction and recipe headnotes, thereby giving readers insight into the why behind her veganism and her return to Vietnamese cooking, lending it the personal appeal of good food writing as well.VERDICT A welcome contribution to the increasing number of global vegan and vegetarian cookbooks, with options that won’t leave meat-eaters longing for that fish sauce flavor." * Library Journal Star Review *

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Book SynopsisTime for Tea is a celebration of Fortnum''s passion for tea in its every form. Drawing on over 300 years of experience, you will find the history, geography, seasonality of tea everything from leaf to cup as well as 50 delicious recipes.Fortnum & Mason has nearly as much experience of selling tea as Britain has of drinking it some three centuries' worth, in fact, since the early eighteenth century.This fun and deeply authoritative guide whisks you through all the information you need to get the most out of your cuppa. It instructs on how to make the perfect brew or infusion and helps identify a wide range of teas to try that will suit different tastes whether for a single estate Darjeeling, a smoky or a delicate tea from China or a regular builder's. It also explores which teas are best to kickstart the day, revive the spirits or soothe at evening's end. And now, enough of the talk, it's Time for Tea.Trade ReviewPraise for The Cook Book and Christmas & Other Winter Feasts: ‘I’m buying this for its sheer gorgeousness as much as for the recipes’ Diana Henry, Sunday Telegraph ‘Full of celebratory recipes, with a few healthy ones for January’ Sunday Times ‘No one does Christmas like Fortnum's, nor like Tom, as it turns out … It's packed with everything you need to know for winter feasting’ Delicious ‘This book, with its lovely colour illustrations taken from old Fortnum’s direct marketing booklets, is undiluted nostalgic celebration’ Rose Prince

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Book Synopsis'This is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well.' YOTAM OTTOLENGHI'Meat-Free Mexican proves that you don't need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home. Thomasina never fails to inspire and this book is no exception. I can't wait to try these dishes!' GORDON RAMSAY 'Recipes filled to the brim with bold, beautiful, colourful & exciting flavours. Tommi has a real knack for creating happy making food. I want to eat everything in this book.' SKYE GYNGELL'Vegetable recipes to blow your mind and thrill your tastebuds.' DIANA HENRY'Thomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes.' ALICE WATERS'Every time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all!' SANTIAGO LASTRAHeap flavour onto your plates and fill your kitchen with Tommi's Mexican-inspired vegetarian and vegan recipes. Celebrating fresh, seasonal vegetables, earthy pulses and bold herbs, this is an enticing collection of recipes that are simple enough to cook every day and delicious enough to cook for feasts, with seasonal and dairy-free swap-ins to cater for every month and diet. Starting with breakfasts to savour, Tommi then moves through mouth-watering tacos, spectacular salads, comforting enchiladas, dishes for speedy weeknight joy and a range of crowd-pleasers, all to be laden with smoky salsas, fiery chilli oils and earthy moles to layer texture and taste. With outrageously tempting cakes, tarts and puddings, plus a whole host of thirst-quenching drinks to see you from first light to sundown, there's something for everyone here.Trade ReviewMeat-Free Mexican proves that you don't need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home. Thomasina never fails to inspire and this book is no exception. I can't wait to try these dishes! -- Gordon RamsayThis is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well. -- Yotam OttolenghiThomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes. -- Alice WatersVegetable recipes to blow your mind and thrill your tastebuds. -- Diana HenryRecipes filled to the brim with bold, beautiful, colourful & exciting flavours. Tommi has a real knack for creating happy making food. I want to eat everything in this book -- Skye GyngellEvery time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all! -- Santiago Lastra'This is full of recipes which are fresh, fiery and fun. There is something so convivial and energetic about Mexican food, which Thomasina captures so well.' -- Yotam OttolenghiMeat-Free Mexican proves that you don't need meat to make bold, tasty and exciting Mexican food, from the comfort of your own home. Thomasina never fails to inspire and this book is no exception. I can't wait to try these dishes! -- Gordon RamsayRecipes filled to the brim with bold, beautiful, colourful & exciting flavours. Tommi has a real knack for creating happy making food. I want to eat everything in this book. -- Skye GyngellVegetable recipes to blow your mind and thrill your tastebuds -- Diana HenryThomasina Miers captures the dazzling biodiversity of plant life that exists within Mexican cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so much more come alive in these vibrant recipes. -- Alice WatersEvery time I speak about food or life with Thomasina, she radiates a passion that immediately makes you feel welcome and happy, I honestly could not think of a better host than her. This book is a reflection of that personality, dedication, curiosity and her quest to share great Mexican cooking in a healthy way exploring what vegetables have to offer, I cannot wait to try it all! -- Santiago Lastra

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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 *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *

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Book SynopsisFOR ANYONE WHO LOVES THE FINEST FOODS OF TURKEY, LEBANON AND MOROCCO''Roden''s great gift is to conjure up not just a cuisine but the culture from which it springs'' Nigella Lawson________Arabesque is a tribute to the culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco.Inside you will find carefully curated histories, anecdotes and - most importantly - delicious recipes:From Morocco . . . Tomatoes Stuffed with Roast Peppers, Tuna, Capers And Olives Lamb Tagine with Potatoes and Peas Walnut Pastries in Honey SyrupFrom Turkey . . . Creamy Filo Spinach Pie Roast Chicken With Pine Nut And Raisin Pilaf Pistachio CakeFrom Lebanon . . . Traditional Tabbouleh Pan-Fried Red Mullet With Tahini Sauce Almond Puff Pastry PiesIn her inimitable style, in Arabesque Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.Praise for Claudia Roden:''Claudia Roden''s writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures'' Observer''Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet . . .'' Simon Schama''Every one of Claudia''s books introduced us to a delicious new world'' Sam and Sam Clarke

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Book SynopsisA cookbook for noodle lovers. Discover some of the best dishes that Asia has to offer, from ramen and laksa to zha jiang mian and pad thai. Written by chefs who know their noodles, these recipes celebrate the all-time classics, from dishes fit for a wedding to bowls of instant noodles mixed with gooey cheese. With recipes from China, Japan, Korea, Vietnam, Thailand and Malaysia, Noods is (almost) as good as a trip across Asia. Start the day with beef pho and end it with pad kee mao. Whip up a bowl of jjapaguri or learn to make liangpi. Sate your cravings, find new favourites, and slurp your way from dawn to dusk with noodles, noodles and more noodles!

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Book SynopsisFor everybody excited about exploring the unique cuisine and food culture of Malaysia and Singapore, this book is the perfect primer. It introduces the key specialities of each region, covering their history and significance to the local people. Learn about the dishes that you will find on regional menus, how to order and eat them, and other essential words and phrases for navigating the food scene. The extensive section on etiquette covers all the dos and don’ts of local customs so you need never feel awkward or uncertain. From how to sit opposite your hosts (tip: don’t cross your legs), to when and how to eat with your hands.Written by Simon Richmond, who has previously authored Lonely Planet’s Malaysia and Singapore travel guides, this book provides an insight into the country’s best neighbourhoods and latest trends. A dedicated feature also focuses on hawker and street food stalls so that you know what to try and can experience this vibrant and exciting aspect of local life.Regions covered: Kuala Lumpur, Kota Bharu, Kuching, Penang, Melaka, SingaporeIn-depth profiles of Malaysian and Singaporean specialities: nasi lemak, laksa, satay, murtabak, rendang curry, char kway teow, hawker and street food For first time visitors, experienced travellers or those who simply love the region, Eat Malaysia & Singapore is a culinary companion packed with beautiful illustrations, inspirational photography and detailed insights that bring the distinctive food and culture of these famous destinations to life.About Lonely Planet: Lonely Planet is a leading travel media company, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and phrasebooks for 120 languages, and grown a dedicated, passionate global community of travellers. You'll also find our content online, and in mobile apps, videos, 14 languages, armchair and lifestyle books, ebooks, and more, enabling you to explore every day. 'Lonely Planet guides are, quite simply, like no other.' – New York Times'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' – Fairfax Media (Australia)

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Book SynopsisThis book is infused with the Slavic wisdom and folk healing passed on to Zuza Zak by her two Polish grandmothers. It's a beautifully illustrated treasure trove of the old ways of Eastern Europe, full of little rituals and remedies to make your life gentler, sweeter and more joyful, and it's a precious object in its own right – your own notebook of practical wisdom. Season by season, the book gently guides you to a more natural Earth-focused rhythm, creating the right atmosphere for your body and mimd to thrive. Discover: Natural remedies for physical and mental wellbeing, such as Broad-leaved Plantain for Cuts and Grazes, and a Chamomile Bath for Relaxation and Optimism; Beauty products, such as an Oat Bundle Skin Cleanser for Gentle Exfoliation or a Lilac Body Oil for Improving Your Skin and Your Intuition; Rituals to honour the passing year, such as creating a Sage Cleaning Spray for Ritual Spring Cleaning or weaving Wildflower Wreaths for a Midsummer Celebration of Freedom; Nutritious recipes such as Elderflower Cake for Immunity and the Sheer Joy of it, or Wild Summer Pierogi for a Joyful Afternoon of Dumpling Making and Great All-round Health; Craft activities, such as painting eggs and dying clothes, to boost creativity, mindfulness and access to the flow state Folktales and mythology to connect to nature and ancient symbolism.Trade Review"This is a wonderful read. I really enjoyed getting a view on how my Slavic sisters’ and brothers’ practices. The recipes, both nourishing and nurturing, are a great addition. But most of all, I love the folktales and stories that bring the past to the present. This was such a feel good book, that I found myself smiling and coming back to different sections repeatedly over the next few days. I’ll continue to do that over time as this one really hit home with me!" - NetGalley review"Absolutely loved this book, from the author's personal story and history in how this book came about to the journey the book takes you on.From season to season from herbs and recipes to use them in the author clearly and creatively laid out everything in this book, not missing anything you may need to complete recipes and understand Slavic culture. Even giving advice about rules to follow and avoiding things that could hinder your journey through the book and recipes. This book was a whole package of goodness and that is hard to find in a book like this." - NetGalley review"Whether you’re an aficionado of natural healing or simply someone intrigued by the allure of Slavic folklore, this book is a must-have addition to your collection . . . a masterpiece that will enchant and enlighten all who have the pleasure of perusing its pages." - NetGalley review

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Book SynopsisFrom the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond – the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character.Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart.Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home.

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Book SynopsisFrench Provincial Cooking is Elizabeth David''s classic work on French regional cuisine. Providing simple recipes like omelettes, soufflés, soups and salads, it also offers more complex fare such as pâtés, cassoulets, roasts and puddings. First published in 1960, it is readable, inspiring and entertainingly informative. French Provincial Cooking by Elizabeth David is the perfect place to go for anyone wanting to bring a little France into their home.''Not only did she transform the way we cooked but she is a delight to read'' Express on Sunday ''Britain''s most inspirational food writer'' Independent ''When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page'' Guardian ''Not only did she transform the way we cooked but she is a delight to read'' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David''s Christmas and At Elizabeth David''s Table.Table of Contents Preface 1: Note to 1977 Edition Preface 2: Note to 1983 Edition Introduction: Introduction Part 1: French Cooking in England Part 2: The Cookery of the French Provinces 1: Provence 2: Paris, Normandy and the Ile de France 3: Alsace and Lorraine 4: Brittany and the Lôire 5: The Savoie 6: Burgundy, The Lyonnais, and the Bresse 7: The Béarnais and the Basque Country 8: The Bordelais 9: The Périgord 10: The Languedoc Part 3: Batterie de Cuisine Part 4: Cooking Terms and Processes Part 6: Les Aromates, etc. Part 7: Weights and Measures Part 8: Sauces Part 9: Hors-d’Œuvre and Salads Part 10: Soups Part 11: Eggs, Cheese Dishes and Hot Hors-d’Œvre Part 12: Pâtés and Terrines, Sausages, Ham Dishes and Other Pork Products Part 13: Vegetables Part 14: Fish Part 15: Shell-Fish and Crustacea Part 16: Meat 1: Beef 2: Lamb and Mutton 3: Fresh Pork 4: Veal Part 17: Composite Meat Dishes, Cassoulets, etc. Part 18: Poultry and Game Part 19: The Left-Overs Part 20: Sweet Dishes Part 21: Cookery Books Bibliography: Bibliography 1: Additional Book List 1977 2: Additional Book List 1983 Acknowledgements: Acknowledgements

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