TV / Celebrity chef / eateries cookbooks Books
Alfred A. Knopf Essentials of Classic Italian Cooking
Book SynopsisA BON APPETIT BEST BOOK OF THE YEAR • A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan“If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli
£34.00
Hardie Grant Books Supernormal: Recipes Inspired by Tokyo, Shanghai,
Book SynopsisAndrew McConnell’s Supernormal is one of Australia’s most loved restaurants inspired by the cooking of Hong Kong, Seoul, Tokyo and Shanghai, opening on Melbourne’s Flinders Lane in 2014 to great acclaim, followed by this cutting-edge cookbook first published in 2015. This refreshed 2023 edition features a striking new cover and includes the recipe for his iconic lobster roll and 88 more diverse dishes across eight chapters. Beautifully photographed by Earl Carter, it celebrates the irresistible lure of dumplings and tonkatsu, the comforting serenity of ramen, the bracing kick of kimchi and pickles and the addictive qualities of pipis and XO. It’s about midnight snacks and lunchtime feasting. It’s about bringing flavours from Asia, Europe and Australia together in surprising and traditional ways. And of course, it’s about sharing great food and eating well. Trade Review"From smoked eggplant with furikake to whole roasted lamb shoulder with mint paste and Sichuan sauce; it's a Merry Christmas indeed." Australian Gourmet Traveller "As with anything carrying the name of Melbourne’s most prolific restaurateur, this softcover volume is impeccably stylish." Canberra Times "If you feel like you could do with a stretch, Supernormal could be the book for you." Geelong Advertiser "One for the fans, of which there are — justifiably —many." Weekend Australian
£22.50
HarperCollins Publishers Inc The Nom Wah Cookbook
Book SynopsisTrade Review“In this engagingly written, gorgeously photographed cookbook, the story of Nom Wah, a 100-year-old dim sum restaurant in New York’s Chinatown, comes to life…. Just as essential as its recipes, the cookbook is suffused with lively storytelling that imparts a deep appreciation for the people, the history and hard work behind each dish, behind Nom Wah, and behind Chinatown itself.” — Food and Wine “From the very first tattoo- and Tsingtao-studded photograph by Alex Lau, Wilson Tang's The Nom Wah Cookbook had me so eager to get into the kitchen that I had to read it standing up…. As much a history lesson as it is a dumpling primer.” — Epicurious “Tang’s pride in his community is reflected in the glossy pages of “The Nom Wah Cookbook,” a collection of mouth-watering dim sum recipes that manages to be much more than that. It’s also a social history of New York’s Chinatown, with profiles of merchants and artisans who are trying to keep the historic neighborhood alive now.” — Associated Press “A cookbook that gives a thoughtful history of [Nom Wah], as well as a survey of the evolution of Chinatown.” — New York Times "Nom Wah is one of the most legendary dining establishments in New York City. Having been open for more than 100 years, this restaurant has seen Chinatown change and evolve in spectacular ways. However, owner Wilson Tang doesn’t get lost in the past. Instead, he uses this moment to celebrate the Chinatown of now, sharing profiles and recipes that celebrate today." — Bon Appétit “Nom Wah Tea Parlor is a classic restaurant that defines New York dining…. Tucked between the pages are tales from the restaurant, a touch of dim sum history, and essays from other members of the Chinatown community…. Reading the book isn’t quite the same as sitting at a table in the golden-hued restaurant, but during a pandemic, it’s as close as we can get.” — Heated “The cluster of people typically huddled outside Nom Wah Tea Parlor in New York’s Chinatown tells you there’s something special inside. Once you tuck into the 100-year-old dim sum restaurant’s food, you realize it was worth the wait for silky dumplings, toothsome char sui bao, scallion pancakes, egg rolls, and other dim sum dishes passed down through three generations of owners. The latest, Wilson Tang, reveals these long-standing family secrets and recipes in this new cookbook, along with illustrations that demonstrate how to stuff bao, close eggrolls, and more.” — Plate “For those who miss those stacks of steaming baskets piled high on the table, Tang and Joshua David Stein help you bring home the experience with THE NOM WAH COOKBOOK… Making dumplings is easy — really!” — New York Times Book Review "A mouthwatering love letter to Nom Wah’s neighborhood." — Saveur "What resonates most is the celebration of Chinatown’s family-run shops, its cultural institutions, and the characters who make the neighborhood an enduring source of pride and inspiration." — Grub Street "A primer on how dim sum works.... The pages of Nom Wah are a beautiful place to be." — Wired "While Nom Wah Tea Parlor might be New York City's oldest dim sum restaurant, this is its very first cookbook, spanning 100 years of recipes and stories from the legendary Chinatown spot. It's an opportunity to master everything from rice rolls to scallion pancakes to shrimp balls." — Conde Nast Traveler "You'll get a colorful historical background to the restaurant classics you know and love." — The Spruce Eats
£999.99
Octopus Publishing Group One Tin Bakes Easy
Book Synopsis ALL NEW RECIPES FROM THE BESTSELLING AUTHOR OF ONE TIN BAKES ''The sort of book that becomes a true friend in the kitchen.'' Nigella Lawson One tin, 70 bakes - whether you want cookies or cakes, pastries or desserts, something fruity, chocolatey or nutty, baking just got even easier. Every bake can be made in the 23 x 33cm (9 x 13in) tin used in Edd Kimber''s previous book, One Tin Bakes, but Edd will also offer guidance on baking in a 20 x 20cm (8 x 8in) square tin as well as a loaf tin, making these perfectly simple bakes for everyone to try, whatever equipment you have to hand and whoever you''re baking for. You only need minimal skill to whip up something sensational - with ideas for bakes made in one-bowl or with 5-ingredients, as well as popular options for vegan, gluten-free and no-bake treats. One Tin Bakes Easy is full of versatile, achievable and indulgent recipes to wow your friends and family, that you
£13.49
Insight Editions Harry Potter and Fantastic Beasts Official
Book Synopsis
£25.60
Potter/Ten Speed/Harmony/Rodale Nadiyas Everyday Baking
Book SynopsisThe beloved Netflix host and New York Times bestselling author of Nadiya Bakes and Time to Eat presents more than ninety sweet and savory recipes for every meal, occasion, or mood. Nadiya Hussain, winner of The Great British Baking Show, knows that what we bake depends on the day of the week and what mood we’re in. In Nadiya’s Everyday Baking, Nadiya shares nearly 100 simple and achievable recipes for breakfast, dinner, dessert, and everything in between. Organized by situation and occasion, Nadiya’s recipes are designed to always provide for a delicious, rewarding meal no matter what kind of day you’re having:• Everyday Kind of Days when you’re short on time: Harissa Pita Pockets, Sweet Potato Jalapeño Gratin, Crispy Tofu Lettuce Wraps• Chill Out Days when you want to move and cook slowly: Spring Onion Pancakes, Tandoori Chicken Naan
£25.49
Quarto Publishing PLC Mich Turner's Cake School
Book SynopsisThe ultimate step-by-step, fully illustrated guide to baking perfection Baking is a hugely rewarding pastime, and this book will take you through every step of the process, from lining the tin to creating an ornate wedding cake. Multi-award winner and professional baker Mich Turner MBE offers indispensible lessons and a wealth of insider tips and knowledge. All of Mich 's expert instructions are accompanied by 1,000s of photographs showing you each step of the process - including tips on what not to do and how to avoid common baking mistakes. Making and Baking Cakes takes you through the ingredients, preparation and different cake baking methods to achieve different results, including tips for identifying and fixing baking pitfalls. Putting it All Together offers a wealth of choices for fillings, toppings, coverings and assembly. Explore the best combinations from purees to honeycomb, ganache to meringue. Learn how to handle marzipan and sugar paste with confidence and how to stack tiered cakes. Decorating: Mich takes you through the whole process from the basics, such as making the piping bag and producing straight lines, before building confidence with delicate effects such as lace, hand lettering and quilting, to tutorials on creating a selection of hand-moulded flowers, butterflies and intricate hand painting. Whether you are baking for an afternoon tea, a birthday party or a lavish celebration, Mich Turner's Cake School will provide all you need to know to become a master cake maker.Trade Review'Ideal for a lavish celebration.' Making 'This comprehensive guide to baking from first principles is practical and informative and would make a great gift for anyone new to baking.' Wedding Cakes 'So you might not want to make your own wedding cake, but if you did, this would be your bible. Once you've got to grips with the cake, it's time to decorate it - this is when the book really comes into its own, with spectacular effects explained step-by-step. Mich makes it all seem possible. It's a beautiful tome, too, with gorgeous photography by Amanda Heywood.' County Wedding Magazines 'It's hard to go wrong if you follow Mich Turner's advice. Cake School covers everything from baking to decorating a cake. Especially valuable are tips on what can go wrong and how to put it right: clear and easy to follow with step-by-step photography throughout.' Bookseller
£22.50
Page Street Publishing Co. Cooking with Shereen—Rockstar Dinners!
Book SynopsisYou can have it all: delicious, easy and drop-dead gorgeous dishes without breaking a sweat. Why? Because you’re fancy and because you’ve got Shereen Pavlides’ killer recipes and chefie tips backing your play! With her signature flavah-packed dishes, wholesome from-scratch approach and cheeky wit, Shereen breaks everything down so you can make truly showstopping meals. Shereen shares everything from quick and easy classics, like Pressure Cooker Mac and Cheese and Philly Cheesesteaks, to Italian favourites, griddled masterpieces and global comfort foods. And she’s even thrown in some after dinner shugá because what’s a rockstar dinner without some dessert? Bring your appetite and dive into 60 spectacular dishes like: Short Rib Ragù Lasagna from Scratch --- Lobster Fra Diavolo Fettuccine --- Pan-Seared New York Strip Steak with Cabernet Pan Sauce --- Spatchcock Chicken with Za’atar Tahini --- Grilled Salt and Pepper Chicken with Hazelnut Pesto --- Foolproof Pan-Seared Scallops with Rustic Mashed Potatoes --- Homemade Cannoli. With this collection of must-try recipes, you’ll never have to ask yourself “what’s for dinner?” again.
£16.99
HarperCollins Publishers The Market Kitchen Cookbook
Book Synopsis
£12.74
Phaidon Press Ltd Brae
Book SynopsisThe debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian foodTrade Review"A superbly produced book... Over the past decade, the London-based publisher Phaidon has produced a series of monographs on the most influential and revolutionary international chefs of the new century, people such as Spaniard Ferran Adrià of elBulli in Spain, Rene Redzepi of Noma in Denmark and Virgilio Martinez of Central in Peru and the environments in which they work. Now Hunter and Brae have joined their ranks."—Afr.com (Australian Financial Review)"Chef Dan Hunter has redefined modern Australian cuisine with his stand-out restaurant Brae."—PrivatAir"Get inspired with pull-from-the-garden recipes."—Domino"The time has finally come for Hunter to reflect on his journey on paper: from the theme of his place and its impact on him to his unique style of cooking. Set against a dramatic landscape, it makes for absorbing reading accentuated by photos of his food and the wider environment."—FineDiningLovers.com"Dan Hunter is one of Australia's top chefs and in his sophisticated cookbook Brae, he shares the story of developing his first intensive organic kitchen garden... His vision is that local produce, if treated with respect, can inspire stunningly creative gastronomy."—EcoPhiles.com"But before you start clambering for airfares to Victoria's Birregurra to try the restaurant for yourself, you may be able to sample its flavours from the comfort of your home state thanks to the release of chef Dan Hunter's first book Brae: Recipes and Stories from the Restaurant."—Delicious.com.au"The 256-page book, which was announced before his placing in the World's 50 Best and will no doubt be all the more in demand now, will illuminate some of the Birregurra restaurant's most famed recipes - think the burnt pretzel with treacle and pork."—Concrete Playground"The recipes in the cookbook are less difficult than you'd expect from a chef of this calibre. Some of the ingredients might be hard to find but the techniques are fairly straightforward."—SCMP.com"Packed with in-depth recipes, diary notes and an exploration of restaurant-craft and the region', introduces a 3-page extract with book shot; Dan Hunter's kitchen 'Dos and Don'ts." —Australian Gourmet Traveller"Read this: Brae... As patron-chef of one of Australia's best restaurants, it seems astonishing that Brae's Dan Hunter has only now released a cookbook."—Vogue Living"A month after his restaurant Brae surged to number 44 in the World's 50 Best list; chef Dan Hunter will launch his book about the globally-lauded regional Victorian restaurant with a special evening at Magill Estate."—The Adelaide Review"Dan Hunter of the three-hatted Brae in Victoria's Otways region will publish his debut tome in May."—Australian Financial Review Magazine"Brae, the new book about the famed Victorian restaurant from celebrated European publisher Phaidon, is packed with in-depth recipes, diary notes and an exploration of restaurant-craft and the region."—Australian Gourmet Traveller "Named both The Age Good Food Guide and Gourmet Traveller's Chef of the Year for 2016, Dan Hunter has transformed a little slice of rural Victoria into one of Australia's hottest gourmet destinations with Brae."—CEO Magazine"In Brae: Recipes and Stories from the Restaurant, chef Dan Hunter writes about how he became a cook and describes the process of building his first restaurant, Brae."—Country Style"Brae takes you behind the scenes of Dan Hunter's restaurant in Birregurra, Victoria, from setting up tis garden and sourcing produce to the recipes, including his iced oyster, and luminous parsnip and apple dessert."—Delicious Magazine"Snapshot of a chef on a mission to take his food from the vegetable garden of his country restaurant to the world."—Goodfood.com.au"Restaurateur Dan Hunter, a pioneer of modern cooking, explores the innovative locavore style he has implemented at his restaurant in Victoria's Birregurra."—MiNDFOOD"Wonder man Dan Hunter is the award-winning pioneer of modern Australian cuisine."—Readings.com.au"Fresh from a major coup of being ranked in the World's 50 Best Restaurants list for the first time, Dan Hunter, from Brae, has just released his much anticipated first book."—Selector Magazine"A month after his restaurant Brae surged to number 44 in the World's 50 Best list; chef Dan Hunter will launch his book about the globally-lauded regional Victorian restaurant with a special evening at Magill Estate."—The Adelaide Review"As patron-chef of one of Australia's best restaurants, it seems astonishing that Brae's Dan Hunter has only now released a cookbook."—Vogue Living"Brae has been attracting diners from all over the world since 2013, thanks to its fine dining approach to local cuisine. Now readers can enjoy a taste of this through the hardback book as Hunter explores the impact of place on his cooking. Brought to life through exquisite photography, it's a feast for the eyes."—Flight Centre"[A]n aspirational book."—Publishers Weekly"Brae, the visionary Birregurra dining experience [...] has stories to tell. That's what chef Dan Hunter has done in his debut book."—Domain Geelong"Brae is halfway between a restaurant and a luxurious commune... The rolling acres boast vegetables, stone fruits, olives and nuts, and also feed the free-range chickens that roam the estate (and fill the menu)... Little wonder that Brae came in at number 65 on last year's World's Best Restaurant list, and that there is new book published by Phaidon - Brae: Recipes And Stories From The Restaurant. Hidden away in a raised garden, there are six suites with floor-to-ceiling windows, underfloor heating and a design scheme that looks like it has emerged blinking into the light from an Architectural Digest shoot."—MrPorter.com"Dan Hunter is something of a pioneer of modern Australian cooking and his debut book, Brae, charts his personal journey from kitchen porter to chef patron of his own restaurant... An insight into how his passion has made Brae so special."—Good Things"Enthralling... [A] handsome book of memoir and recipes... Juxtaposes Hunter's unpretentious prose with Colin Page's photographs of rugged nature. A feast of food photography... We get to peer at painterly dishes as absorbing as his story." —Newsweek"A great book... With one of the funniest sections I’ve seen in a cook book for I don’t know how long, the Kitchen Do’s & Don’ts... The recipes are incredibly concise and very clear... Granted, Dan Hunter is not a well-known name on this side of the planet but you cannot deny his standing within the culinary world. When a chef of this level decides to open his kitchen, his mind and his heart for the sake of thirty-odd pounds you really ought to grasp the opportunity and absorb what you can. The use of ingredients and the methods used to achieve the dishes is guaranteed to inspire you on some level."—Stockpot (The Official Magazine of the Craft Guild of Chefs)"Dan Hunter is a pioneering Australian chef and the founder of Brae, one of Aust
£38.21
Hardie Grant Books Korean Temple Cooking
Book Synopsis
£35.62
Nine Bean Rows Books The Old Spot Cookbook
Book Synopsis On a quiet corner in Dublin tucked under a train bridge, there’s a spotted pig taking a wash in a claw-foot bath. ‘Welcome to The Old Spot’, the hand-painted sign reads. Celebrating ten years on Bath Avenue, The Old Spot Cookbook gathers together the all-time favourite recipes at this award-winning gastropub, from mussels pil pil and short-rib lasagne to the daily pies and famous Sunday roasts with all the trimmings that have fans across the city. They’ve also shared some of their professional expertise that keep regulars coming back again and again, from chef’s tips and drink pairings to the mixology secrets that make The Old Spot cocktails some of the best in town. With their big-hearted hospitality and flavour-packed food, it’s no wonder The Old Spot has a clientele that ranges from famous faces to loyal locals – there are even regular dogs who the staff know by name – who all treat The Old Spot like an extension of their own home as much as their favourite local restaurant. Now you can bring some of that warmth into your own kitchen too.
£24.00
Pan Macmillan Australia The Weeknight Cookbook: Create 100+ delicious new
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£21.24
Page Street Publishing Co. Black Rican Vegan: Fire Plant-Based Recipes from
Book SynopsisThe Best Latin & Soul Food Made Entirely Vegan Growing up in a Puerto Rican and Black household, Lyana Blount knew from a young age that food was a love language, and it was one she intended to master. After going vegan, she set out to capture the flavor, vibrancy and love in her family's recipes with lighter plant-based ingredients. And with that, her NYC pop-up Black Rican Vegan was born! In this personal collection of recipes, Lyana shares the secrets behind the vegan, Latin soul food she's famous for, so you can make her incredible meals right in your own kitchen and enjoy healthier versions of beloved classics. These 60 dishes combine crowd-pleasing favorites from the Black Rican Vegan menu, OG meals from the five boroughs and passed down family recipes. Make Puerto Rican fare like Holiday Vernil, Chicharron sin Carne, Mofonguitos con Vegan Camarones and Sopa de Salchicon. Celebrate the diverse NYC food scene with recipes like Moxtails, NYC Bacun Eggin Cheeze, Succulent Birria Tacos, Titi's Lasagna for Dad and Bronx Fried Oyster Mushrooms. Lyana's ingenious plant-based swaps will have you wowing your friends and family with ridiculously good meals no one will believe are vegan. Because after all, food is love, and nothing helps you share that more than the incredible plant-based recipes in Black Rican Vegan.
£17.99
Pan Macmillan Food, Health and Happiness: 115 On Point Recipes
Book SynopsisOprah Winfrey has spent her life trying to make peace with food, which has been such a source of pleasure and meaning for her. Now Oprah has found ways to have her favourite meals while also controlling her weight, and in Food, Health and Happiness she shares not only her struggles with food but also the recipes that have allowed food to be a source of joy for her again. With help from the chefs who have cooked for her over the years such as Rosie Daley, Art Smith, Mei Lin, Taryn Huebner and Sonny Sweetman, this is an extraordinarily personal cookbook while also being an invitation to Oprah's many fans to eat both healthfully and happily. From simple pleasures such as 'Unfried Chicken' or 'Turkey Chilli' to such celebrations of freshness as 'Farro With Peas, Asparagus, Pesto and Cured Olives' and 'Chilean Sea Bass with Lemon Fennel Chutney', this is food as it should be: a source of happiness, a ritual to be shared, a celebration of life.Table of ContentsIntroduction - i: Introduction: When I Know Better, I Do Better Chapter - 1: Soup Is Love Section - 1: Soup Garnishes Chapter - 2: What Are You Really Hungry For? Section - 1: Sweeten the Deal: Desserts Chapter - 3: The Faith of a Mustard Seed Section - 1: Morning Glories: Breakfast Chapter - 4: A World of Possibility Section - 1: Seasonings Greetings Chapter - 5: A Healthy Indulgence Section - 1: Sipping Pretty: Drinks Section - 2: Snack Time Chapter - 6: Greens, Glorious Greens Section - 1: A Guide to my Favorite Gadgets Section - ii: Epilogue: Finding a New Path on my Journey With Food Section - iii: A Note About Weight Watchers Smart Points Section - iv: Meet the Chefs Index - v: Index Acknowledgements - vi: Credits and Acknowledgments
£15.00
University of Texas Press Uchi
Book SynopsisExpand your gastronomic boundaries with some of the most celebrated recipes of Tyson Cole, winner of the James Beard Award for Best Chef (Southwest) and founder of one of America's premier restaurants for innovative Japanese cuisine, Uchi.
£27.90
Octopus Publishing Group White Heat 25 25th anniversary edition
Book Synopsis
£36.94
Bloomsbury Publishing PLC Restaurant Nathan Outlaw
Book SynopsisIn this deluxe edition, bound in fish leather, hand signed and beautifully slip cased, the King of Fish, Nathan Outlaw, presents seasonal recipes from his eponymous Port Isaac restaurant.Crowned Britain''s number 1 restaurant by The Good Food Guide in 2017, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars. In this cookbook, Nathan reveals the recipes behind his success and offers you a chance to cook his famous fish dishes at home. Built around the seasons in its Port Isaac home, the book celebrates a culinary year of the village, exploring the place, people and produce of a small but perfectly formed coastal landscape and their contribution to the culinary excellence of Restaurant Nathan Outlaw.Within these pages, Nathan has selected 80 of his favourite recipes that feature on the restaurant''s menu. From early spring, recipes include crab and asparagus, cuttlefish fritters with a wild garlic soup, and plaice with mussels and samphire. FTable of ContentsIntroduction Early Spring Late Spring Early Summer Late Summer Early Autumn Late Autumn About the author Index
£999.99
Potter/Ten Speed/Harmony/Rodale Unbelievably Vegan
Book SynopsisNATIONAL BESTSELLER • 100+ big, bold, sock-you-sideways plant-based vegan recipes from the breakout star of The Game Changers“Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration.”—Venus Williams, from the forewordONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Delish, Food52 Whether you’re new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won’t be missing out on the flavor and indulgence of all your favorite comfort foods. In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat—whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity’s recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae’con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp. Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious.
£26.99
Penguin Random House Grupo Editorial 5 ingredientes Platos fáciles y rápidos / 5
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£30.89
HarperCollins Publishers (Australia) Pty Ltd The New Classics
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£27.45
Running Press,U.S. Dinner at the Club 100 Years of Stories and
Book Synopsis A Special Invitation to a Delicious Members-Only Experience A hard-to-get reservation is prized among serious restaurant-goers, but a table limited to members only seems to be the Philadelphia diner''s Holy Grail. Palizzi Social Club is 100 years old this year in South Philly, but it was after chef Joey Baldino took over from his late uncle Ernie that business really started to boom. Palizzi has mastered the balance of old-school Italian kitsch and super-high-quality food and cocktails. Once a gathering place for the Abruzzi-American community, Palizzi Social Club is a current hot spot: members can take up to three guests, and if the light is on outside, they''re open. In 2017, Palizzi was named Bon Appetit''s #4 Best New Restaurant, Esquire''s honorable mention best new restaurant, and Eater Philly''s #1 restaurant of the year. Chef Joey''s menu at Palizzi has a broad Southern Italian sc
£27.00
Pan Macmillan Australia A Gay Guy's Guide to Life Love Food: Outrageously
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£13.49
HarperCollins Publishers The Red Rooster Cookbook
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£9.31
Titan Books Ltd Entertaining with Disney
Book SynopsisThe official guide to creating exceptional Disney-themed events with Mickey Mouse, the Little Mermaid, Moana, and more! Who says Disney is just for kids? Now everyone can experience the enchantment of their favourite characters and stories in this gorgeous guide to throwing amazing Disney-inspired events. Featuring birthdays, bridal showers, festive viewing parties, and more, this comprehensive guide features plans for designing invitations and gifts, planning meals, decorating event spaces, and re-creating the 'Disney magic' with games, crafts, and recipes.
£22.09
National Geographic Society What to Eat When
Book SynopsisReveals how the food choices you make each day can affect your health, your energy, your waistline, your attitude, and how you age.Trade Review“This well-organized, accessible guide to healthful eating by two well-known medical consultants, both affiliated with the Dr. Oz Show, is sure to be widely popular with health-conscious readers.” –Library Journal“I'm so excited for this book you guys. With the new year comes this flood of resolutions and some of them are healthier lifestyles (I'm on that train with y'all🙋🏻) and this freaking book is here to help us!!” –Instagram: @thebookishsisters “The most helpful advice I found was to eat within a 12-hour period each day, which means fasting for 12 hours a day.” –Bookchickdi “This gem of a book is so great for dipping in and out of for great information.” –Instagram: @wordsandblooms “Despite the science it was accessible and amusing, with plenty of examples of foods to eat.” –Instagram: @bookmadbarlow “I enjoyed how the book provided different scenarios so you can cater the plan to your own lifestyle, such as what to eat on a first date, at a stadium, or during the holidays- places where even the healthiest eaters struggle.” –Instagram: @thelastbiteblog“…great tips on getting the most out of food, like vegetable preparation and freezing. I appreciated “The Sub Shop” segments which acknowledged not-so-healthy traditions but offered better plans…After initially skimming the book, I immediately went to Chapter 35, “What to Eat…When you Don’t Want to Lose Your Mind.” The authors do have a sense of humor, especially in this chapter.” –Eliot’s Eats“I generally trust National Geographic to get their facts and science right, so that's a big plus for this informative and fun to read book by two doctors who are associated with The Dr. Oz Show.” –Beth Fish Reads“Dr. Michael Roizen and Dr. Michael Crupain—the two doctors I always turn to for the latest scientific discoveries—explain that timing really is everything in this insightful, fun, and revolutionary book. What to Eat When shows that when you eat is just as important as what you eat—and reveals the right foods for life's toughest circumstances.” –Dr. OzThe writing is hilarious and relatable, and one of the author’s love for salmon only made me crave it more. I gave this book 5 stars because of how informative it is and because it actually helped me look inward and make conscious decisions to change some aspects of my eating habits…As a person who has suffered from chronic migraines for the past eleven years, I am actually eager to start implementing some of the tips this book provided for me. I can’t recommend this book enough! –Instagram: @giuliland“There are so many ways to eat and so many diets out there, I don’t know if it’s one size fits all and that’s what I love about this book. It offers a scientific approach to eating, written by two doctors who know their stuff.” –Literary Quicksand“What a lovely refreshing and bright health book!...I think you learn a thing or two by reading this book… It is very scientific but easy to read. It will help you make lifestyle swaps but would also appeal to those seeking help with health issues such as ‘What to eat to improve fertility’ and ‘What to eat when you want to reduce inflammation’. It’s worth a read.” –Instagram: @readingwithwine “It really does matter what you eat, not just how much. And now, two of my favorite doctors take our collective knowledge a step further by looking at the timing of when you eat your calories: your circadian rhythm dictates a lot more about when you should eat than you probably realize. Through clear-eyed writing and diligent research, Drs. Roizen and Crupain explain why The When Way might just be the best approach to eating.” –Sanjay Gupta“When we think about eating, we focus—as we should—on the quality and quantity of what we eat. It’s becoming clear that we also need to think about chronology—when we eat. Drs. Roizen and Crupain’s fun and revealing exploration of the biology of timing and eating will help you eat the way your body really wants you to." –Andrew Weil
£13.29
Murdoch Books The Food I Love: A new edition
Book SynopsisEighteen years and countless print runs since Neil Perry first published his philosophy on cooking, The Food I Love has stood the test of time as one of the most referenced and revered food 'bibles' by professional chefs and home cooks alike.This is more than just a book of recipes - it's designed for the reader to cook with, learn from and delight in for a lifetime. Neil provides methods, skills and wisdoms that draw from the food of the Mediterranean and have stood the test of time, now revised and refreshed for a new generation of readers.Including straightforward advice on everything from holding a cook's knife to trussing chicken and filleting fish, along with 200 delicious recipes for every occasion and skill level - from light breakfasts and sandwiches, to an array of seafood, meat and vegetable recipes, and a bounty of timeless desserts. This is home cooking at its very best: simple, seasonal and absolutely delicious.Table of ContentsIntroduction Light BreakfastEggsSandwichesSaladsSoup Pasta and RiceSeafoodMeat and PoultryAccompanimentsSauces and MoreDessertsIndex
£33.25
Quadrille Publishing Ltd Pleesecakes
Book Synopsis
£15.00
Ebury Publishing Rebel Homemaker: Food, Family, Life
Book SynopsisFind happiness at home with Drew.In her first lifestyle book, she'll take you inside her kitchen and her life, featuring thirty-six amazing recipes, from Yuzu Eggs to Brie and Apple Sandwiches to Harissa Spaghetti, which she developed along with chef Pilar Valdes, a personal friend and a regular guest on Drew's CBS talk show. The book will also feature beautiful photos taken by Drew herself, spotlighting the very personal connection she has to food, wellness, and mental health. She'll also share personal essays and stories about female friendship, single parenting, the importance of self-care and alone time, and how to slow down and share the joy of family and food, both during special occasions and as part of everyday life.
£22.50
Abrams Gabriel Kreuther
Book SynopsisFrom award-winning chef Gabriel Kreuther and New York Times bestselling author Michael Ruhlman, the definitive cookbook on rustic French cooking from Alsace. Foreword by Jean-Georges Vongerichten, author of Home Cooking with Jean-Georges: My Favorite Simple Recipes Gabriel Kreuther is the cookbook fans of the James Beard Award–winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther teaches the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Trade Review“A masterpiece that beautifully captures the soul and traditions of Alsace.... This book elevates Gabriel Kreuther’s craftsmanship to an art for approachable home entertainment.” -- Daniel Boulud * chef and restaurateur *“It’s been a long time since I’ve held a book this beautiful. Gabriel Kreuther is a master of Alsatian cuisine and kindly shares recipes that made me jump into the kitchen and start cooking.” -- Sean Brock * chef and author of Heritage *“Chef Kreuther is truly a master of his craft and has perfected the cuisine from one of the most incredibly beautiful regions of Europe. He is every chef’s dream.” -- Barbara Lynch * chef and author of Out of Line *“Chef Gabriel Kreuther pays homage beautifully to Alsace through his love and passion for the region’s rich culture and rustic gastronomy while demonstrating his talent as a refined fine-dining chef.” -- Eric Ripert * chef and author of Vegetable Simple *“It’s rare for a cookbook to truly capture my attention as an avid home cook. Oftentimes the recipes either land as remedial or are so complex they aren’t truly meant to be duplicated at home, but Gabriel’s book is the real deal! The recipes run the gamut from Alsatian comfort foods to the most complex of Gabriel’s Michelin-starred favorites, all broken down in a way where real home cooks can actually make them sing. To top it off, the book is beautifully written and photographed, giving you not just kitchen challenges, but true insight into the heart and history of the man behind the dishes. A must for any foodie with a good set of knives.” -- Hunter Arnold * Tony Award–winning theater producer of Hadestown, Kinky Boots, and Once on This Island *“Gabriel Kreuther is able to express a nostalgic look at Alsatian cuisine while creating recipes that can be enjoyed today. It’s a delicious and gorgeous sensory journey.” -- Kyle Connaughton * chef and co-owner of SingleThread Farms *"Gabriel uses his own deep nostalgia for Alsace in his cuisine in New York, so people can really enjoy the flavors of that region. You’ve got the German influence, the Swiss influence. It’s a fascinating region. Bringing those flavors to New York in a modern way is amazing to me. I want to try everything in this book!” -- Jean-Georges Vongerichten * from the foreword *
£999.99
Weldon Owen, Incorporated The Official Downton Abbey Night and Day Book
Book SynopsisThe perfect gift for the Downton Abbey fan! Includes two complete Downton Abbey cookbooks: The Official Downton Abbey Afternoon Tea Cookbook and The Official Downton Abbey Cocktail Cookbook. Recreate the style and glamour of life at Downton Abbey with more than 140+ recipes for delectable tea-time treats and sophisticated cocktails in this deluxe slipcased gift set of two popular Downton Abbey cookbooks. Set a tea table fit for the Dowager Countess with the Official Downton Abbey Afternoon Tea Cookbook’s recipes for classics like English Cream Scones and Chocolate Florentines. Make every night a party with libations from The Official Downton Abbey Cocktail Book, from Prince of Wales Punch to Ginger Beer to the Corpse Reviver hangover cure. Each title includes fascinating British history, guides to the proper decorum for teatime and cocktail service, gorgeous photographs of food and drink, lifestyle stills from the television series and movie, and character quotes.
£28.79
Interlink Publishing Group Inc Tanoreen
Book Synopsis
£29.75
Insight Editions Borderlands The Official Cookbook
£22.79
Ebury Publishing River Cafe Cook Book Easy
Book SynopsisWith River Cafe Cook Book Easy Rose Gray and Ruth Rogers pioneered a new approach to cooking and eating. Knowing that people lead busy and demanding lives, they made their innovative Italian recipes even more accessible to those who love good food but have little time to prepare it. Recognising that the key to quick cooking is often in the ease of buying the ingredients, the easy recipes highlight the fresh produce you will need to shop for as well as the ingredients that are store cupboard essentials. Rose and Ruth then take you through simplified steps to cook great Italian dishes that are bursting with flavour and style. To complement this new concept, the cookbook has a fresh, dynamic design and superb photographs that will delight both new and established fans. Like River Cafe ''graduates'' - most famously Jamie Oliver - you can learn the secrets of cooking fabulous Italian food, but now it''s even easier.Trade Reviewrecipes that are quick, simple but still glamorous and delicious...it is foolproof * Daily Telegraph *It's silver! It's easy! Are your kitchen shelves gastro-glam enough? * Sunday Times Style *With recipes so straightforward that even village idiots will have no problem rustling up a whole roast monkfish, spiced pigeon and polenta crumble, this is cooking made visually spectacular, astonishingly tasty and, it must be said, incredibly easy * GQ *River Cafe Cook Book defined a new era in the worship of food-as-lifestyle-accessory. That alone guarantees its place in history. * Guardian *Easy but not unsophisticated. Quick to make and utterly delicious. * Sunday Telegraph *
£27.00
Octopus Publishing Group Webers Complete BBQ Smoking
Book SynopsisThis fantastic collection of recipes for meat, fish and seafood and vegetable smoking will give you all the inspiration you need to expand your BBQ repertoire. From classic Baby back ribs to ambitious Smoked duck and cherry sausages, these mouthwatering dishes will prove that you don''t need a professional smoker, or hours of time, to get fantastic results. With cookery methods for all types of barbecues and smokers, insider tips for getting the best results, notes on wood chips, papers and planks, and food pairing suggestions, Weber''s Complete Barbecue Smoking will help you achieve great taste with minimum effort.
£17.09
Octopus Publishing Group Food From Plenty: Good food made from the
Book SynopsisCaring about getting the maximum value out of the ingredients we buy and cook is now second-nature for most cooks. And reduced food waste goes hand-in-hand with spending less of course. It's also about exploring a wider range of ingredients, from seasonal vegetable and fruit gluts to interesting cuts of meat and fish. There is great pleasure to be found in cooking ingredients when they are at their best and in using any leftovers smartly (which neatly saves work for the cook too). As always with Diana Henry, flavour is the key. More than 300 delicious recipes in this book are sourced from cultures around the world that know a thing or two about getting the most out of as little as possible. Cook ahead, make the most of gluts from the garden, magic what's left over into a delicious new meal that takes little time. There is no sense of going without here - it is all about the pleasure of making the most delicious use of everything available.Trade ReviewOne of the most essential books you can have. * The Independent *Almost uniquely for a cookbook there are at least 20 recipes here that you want to try immediately. * The Telegraph Magazine *Acclaimed food writer Diana Henry is a modern-day Elizabeth David... An essential recipe book. * Stylist *Temptingly illustrated with Jonathan Lovekin's photography, Food from Plenty is a book that will make you look forward to leftovers. * Time Out *Teaches you how to be thrifty and make the most of every morsel, while still creating fine food with a delicious assortment of recipes from around the world. -- Sophie Conran * Junior Magazine *I love Diana Henry's cooking and can thoroughly recommend Food from Plenty which features her characteristic blend of the everyday with the unusual. -- Vanessa Berridge * Daily Express *Beautiful cookery books are a joy to read, but this one did more than enchant: it sent me straight to my Aga to start cooking. * The Field *A fine example of the way the British fooderati elevate uncomplicated cookery. * Washington Post *Henry unleashes a cornucopia of ideas and recipes that are flavourful and filling and can feed big crowds. Less can be more, if you know what you're doing... * San Antonio Express-News *Table of ContentsHow to Get the Most from this Book Meat, Poultry & Game Vegetables Pulses Grains Fish & Seafood Great Value Cuts Gluts & Preserving Bread The Storecupboard Further Reading & Suppliers 298 Index
£24.00
Editions Flammarion Jean-François Piège
Book SynopsisTwo Michelin-starred chef Jean-François Piège divulges more than 300 recipes from his exceptional restaurant, with suggestions for combining key ingredients into inventive menus. Visitors to award-winning chef Jean-François Piège’s gastronomic restaurant—the most-sought after table in Paris—select single key ingredients from his innovative menu, which he presents in exquisite and highly-creative dishes. Similarly, in this master-level cookbook, Piège presents more than 300 building-block recipes that can be combined in countless variations, inspiring the creative chef to compose original menus. Recipes include white asparagus with smoked salmon and horseradish cream, peanut crisp with an aniseed, line-caught Pollock, black truffle scallops, spaghetti carbonara (in which the proportions of bacon and pasta are inverted), beef or chicken with morel sauce, bergamot custard, or cherry tarte tatin. Featuring a cloth binding, three paper stocks, five-color printing, and a detailed index, this fine book from France’s culinary sensation Jean-François Piège is a perfect gift for professional and aspiring home cooks, as well as French culinary fanatics.Trade Review"Billed as a master-level cookbook, this clothbound beauty is definitely aimed at more ambitious home cooks . . . Inspired by the unique dining experience at his eponymous restaursant, Piege encourages mixing and matching the recipes to create original menus. And with that same spirit of freedom, he wants his readers to make his dishes their own, calling that an essential part of cooking." -TastingTable.com"The cliche that you can't tell a book by its cover has never been more true than in the case of this all-gray volume, whose cover hides within some of the most stunning French cuisine of a contemporary Michelin-starred master."-JohnMariani.com
£40.00
HarperCollins Publishers Inc The Dish
Book SynopsisTrade Review“Andrew Friedman’s deep dive into The Dish gives us a great appreciation and understanding of the people who play a part in the meals we order in restaurants. This book should be required reading for all of us who enjoy going out to eat!” — Marcus Samuelsson, James Beard Award-winning author, chef, and restauranter “Andrew Friedman has achieved a long overdue thing: shown just how much skill, connectivity, personal touch, and professional grace exists in our restaurant culture. It is a real gift to have an archivist like Andrew who cares so much about cooks, producers and service workers document this work with such a loving and truthful eye.” — Lisa Donovan, James Beard Award-winning author of Our Lady of Perpetual Hunger Perpetual Hunger “Tail to nose and root to stem, Andrew Friedman serves the life story of a single plate of food at a single restaurant and somehow conjures an entire world of blue-collar work.” — Amanda Cohen, Chef/Owner of Dirt Candy “Who is really behind the food we eat at a restaurant? Andrew Friedman, in The Dish, perfectly orchestrates what it takes to go from farm…and ranch…and vineyard…to mouth.” — Tom Colicchio, Chef/Owner of Crafted Hospitality
£20.00
Octopus Publishing Group The Medicinal Chef
Book SynopsisThe essential guide to eating a healthy and balanced vegan diet
£18.00
Octopus Publishing Group How to Cook
Book SynopsisAn accessible and streamlined culinary primer for anyone wanting to master basic cooking skills using 25 of the most popular staple ingredients, written by the grande dame of Irish foodDarina Allen is at the forefront of healthy, sustainable family food in Ireland, and this is her up-to-date take on what a new generation needs to know for creating tasty, nutritious, waste-less dishes at home. She frequently encounters people who do not know the simplest basic cooking techniques or the 25 most frequently used ingredients for home cooking. Darina’s mission is to ensure that no one should leave home or create a home without knowing the basics of how to make good food from scratch using healthy ingredients. From Tray-Baked Eggs to ‘5-Ways Tomato Sauce’ and Kale & Crumble Mac ’n’ Cheese, the recipes are divided by ingredients and have an international focus to reflect how people cook today.
£19.80
Massey University Press The RNZ Cookbook
Book Synopsis
£42.50
Hodder & Stoughton Ginos Italian Escape Book 1
Book SynopsisDiscover the secrets of real Italian food with Gino D''Acampo as he captures the flavours, smells and tastes of his homeland in over 100 deliciously simple recipes. From much-loved pizza, pasta and antipasti dishes, to Gino''s classics with a twist such as Honey & Rosemary Lamb Cutlets and Limoncello Mousse, this book is packed with mouth-watering favourites that will soon have you cooking and eating like a true Italian.Accompanying a major ITV series, Gino''s Italian Escape is a celebration of the very best Italian food from one of the country''s favourite exports.
£999.99
Headline Publishing Group Live Fast Lose Weight
Book SynopsisCharlotte Crosby''s healthy lifestyle guide is bursting with all her favourite tips and tricks for what to eat when you''re out and about, that can fit into even the busiest of schedules.Charlotte shares 80 simple and delicious recipes, including cocktails and hangover cures that don''t contain thousands of calories, proving that you can eat healthily to look great while still having loads of fun!Charlotte is everybody''s favourite down-to-earth reality star. When it comes to losing weight her mantra is: if she can do it, anyone can. In LIVE FAST LOSE WEIGHT she shares the recipes she cannot live without.
£11.24
Sasquatch Books Makini's Vegan Kitchen: 10th Anniversary Edition
Book SynopsisPlum Bistro, Seattle’s acclaimed vegan restaurant, is known for its delicious and innovative vegan recipes using local ingredients. A beloved local hangout, it’s also a pit stop for out-of-towners, including celebrities like Joaquin Phoenix. This cookbook, now in its tenth year in print stronger than ever, will be completely updated with a refreshed cover design and brand-new title for the anniversary edition paperback release. It features more than 80 of Plum’s flavourful, comforting recipes for brunch, soups, salads, entrées, desserts, and more. Dishes include: Blue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and Ricotta, Barbecue Oyster-Mushroom Sliders with Pickled Onions, Handmade Linguini in Sauvignon Blanc Cream Sauce with King Trumpet Mushroom 'Scallops', Tiramisu Pancakes, Black Plum–Ginger Sorbet with Lemon Cream, And much more!Trade Review"We so appreciate the wonderfully creative recipes in this very beautiful cookbook! The importance of delicious vegan food helps pave the way for those who desire to make the transition from the standard animal-based diet."—Joaquin Phoenix, Academy Award-nominated actor and activist; Summer Phoenix; Rain Phoenix; and Liberty Phoenix"Makini Howell’s cookbook will prove to anyone just how delicious vegan cuisine can be. Her food is flavorful, fresh, and mouthwatering. A must-have for anyone who loves to eat. This is a cookbook I will buying for my friends and family." —Kim Barnouin, co-author of the New York Times Best Seller, Skinny Bitch "The food at Plum Bistro is comfort food, fresh food, tasty and innovative food: a testament to the talented and driven owner and head chef, Makini Howell. It’s one of my favorite vegan restaurants in the world." —India.Arie, Grammy Award-winning singer/songwriter "What Makini does at Plum and as a personal chef is creative, innovative, and satisfying. . . . Instead of seeing ‘vegan’ as a restriction, she has her own style. I never feel like I am missing anything." —Common, Grammy Award-winning actor, author, artist, and activist"I dare you to open this cookbook from Seattle's Plum Bistro to any page and not think the recipe you find there is completely irresistible. Tiramisu pancakes? Check. Cauliflower bisque with fresh fennel? Yes, please. Black plum and ginger sorbet? Oh, you know it. Chef Makini Howell's recipes are vibrant, wholesome, and absolutely popping with all the fresh flavors of the season. ...Oh, and did I mention they're all vegan?"—The Kitchn"From Seattle food icon Makini Howell comes this much-anticipated cookbook, a luscious volume of recipes from the author’s family-owned restaurant, Plum Bistro. Howell’s cooking is all about simple, fresh, and local, and this photo-filled book...showcases such delights as Pesto Plum Pizza, Barbecue Oyster-Mushroom Sliders, and Fresh Blueberry Shortcake. Let the mouthwatering commence."—VegNews"You don't have to be a vegan to love these healthy creations from the famous Plum Bistro."—Examiner.com"This colorful vegan cookbook from Seattle-based Plum Bistro captures the spirit and passion of chef, owner, and life-long vegan Makini Hawell with her recipes for vegan spins on pantry essentials, breakfast favorites, small plates, mains utilizing tofu, tempeh, and seitan, and desserts. Many of the recipes are also gluten-free and soy-free, but the book's luscious photos are sure to whet anyone's appetite, dietary restrictions or no."—Portland Monthly"The vegan chef makes it look easy, with chapters on replacements for conventional staples (egg foam, anyone?), a helpful dissection of meat substitutes, and even a few mostly raw dishes for those in transition. Highlights: tostadas with spicy strawberry avocado relish, and balsamic tofu with white bean sauce and agave pumpkins. Most recipes are soy and/or gluten free and definitely aren’t all broccoli and turnips; expect recipes for sinful—yet morally sound—treats like tiramisu pancakes and tempeh vermouth."—Seattle Metropolitan"These recipes are for dishes full of flavour, texture and colour. Oh, and they’re vegan."—The Montreal GazetteTable of ContentsRECIPE LIST(GF) = Gluten Free | (SF) = Soy FreeFUNDAMENTALSCream Cheese Crème Fraîche (GF)Egg Foam and Green Egg Foam (SF/GF)Green Egg Foam Water (SF/GF)Sweet Soy Cream (GF) Savory Soy Cream (GF) Savory Rice Cream (SF/GF) Sweet Rice Cream (SF/GF) Basil Soy Ricotta (GF)Agave Balsamic Vinaigrette (SF/GF) Basil-Walnut Pesto (SF/GF)Roasted Garlic Cloves Two Ways (SF/GF)Raw Tofu Relish (SF/GF)Garlic-Ginger Oil (SF/GF) BEGINNINGSChocolate Crepes with Cream Cheese Crème Fraîche, Sliced Bananas, and Chocolate Maple Butter (GF)Good Old-Fashioned Blueberry Pancakes (SF/GF)Good Old-Fashioned French Toast Stuffed with Strawberries and Sweet Soy CreamTiramisu PancakesFig Crepes with Ricotta, Arugula, and Agave Balsamic (GF)Pesto Plum Pizza with Balsamic ArugulaHeirloom Tomato Toasts with Oregano, Grapes, and Ricotta SoyOyster Mushroom Scramble with Sweet Peppers, Onions, and Fresh Tofu (GF)Savory French Toast “TLT”SALADS AND SOUPSGrilled Black Plum and Jicama Salad with Radicchio (GF)Quinoa-Millet Cherry Salad (SF/GF)Polenta and Orange Salad with Fennel Salsa (GF)Apple Ginger Salad (SF/GF)Avocado Salad with Seitan BitesBlood Orange and Fresh Tofu Salad (GF) Roasted Beet and Blood Orange Salad with Cilantro Pesto (SF/GF)Grilled Peach and Arugula Salad with Soy Ricotta and Grilled Sourdough ToastCreamy Millet Corn Chowder (SF/GF)Habanero Yam Soup (GF)Cauliflower Bisque with Fresh Fennel (GF) Raw Kale and Seaweed Salad with FreshTofu and Ginger-Garlic Oil (GF) SMALL PLATESCharred Broccolini (SF/GF)Smashed Purple Potatoes with Parsley (SF/GF)Chai-Spiced Yam Bruschetta with Crunchy Kale (SF)Oven-Roasted Cherry Tomatoes with Thyme on Toast (SF)Spicy Chili-Lime Edamame (GF) Curried Red Yam Fries (SF/GF) Grilled Wild Mushroom Toasts Charred Brussels Sprouts and FingerlingPotatoes with Crispy Smoked Tofu (GF)Jerk Tofu and Roasted Yam SlidersBarbecue Oyster Mushroom Sliders with Pickled OnionsManna Bread with Raw Tofu Relish and Cherry SalsaTOFU, TEMPER & SEITANSpicy Peach Tofu and Tempeh with Charred Purple BeansBalsamic Tofu with White Bean Sauce and Agave Pumpkins (GF)Pesto Tofu with Smashed Purple Potatoes and Charred Asparagus (GF)Hazelnut Tofu and Tempeh with Millet and Blueberry SaladTempeh VermouthApple Tempeh FilletsChimichurri Seitan SteaksOregano and Parsley Grilled Seitan Steaks TRANSITIONAL RAWRaw “Lasagna” with Basil-Walnut PestoKale Pesto “Pizza”Raw Tostadas with Spicy Strawberry Avocado Salad and Cilantro Relish (GF)Jicama Avocado “Ravioli” with Peach and Watermelon Salsa (GF) PASTAFresh Spinach Pasta (SF)Handmade Linguini in Sauvignon Blanc Cream Sauce with King Trumpet Mushroom “Scallops”Roasted Yam Ravioli with Apple Tempeh Fillets and Chanterelle Cream SaucePlum’s Smoky MacGRAINSMillet-Stuffed Baby PumpkinsGrilled Spelt Crust Pizza with Pears and RicottaBlue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and RicottaQuinoa Risotto with Panko-Fried PortobellosWhite Bean and Summer Rye Chops Salad with Pesto-Grilled Eggplant (SF) DESSERTSToasted Chocolate Bread with Cream Cheese Crème FraîcheSautéed Rosemary Plums with White Wine and Blueberry Butter Sauce (GF)Oven-baked Peaches and Cream (GF)Peppered Agave Figs (GF)Everybody-Dives-In Chocolate Chip Brownies (SF/GF)Strawberry Crepes with Custard Sauce (SF/GF)Black Plum–Ginger Sorbet with Lemon Cream (SF/GF)Fresh Blueberry Shortcake AFTERWORDVegan Frankfurter and Smoked Yam Puppy Treats
£21.84
£15.00
Bene Factum Publishing Ltd A Salute to Cooking
Book Synopsis
£14.24
Bene Factum Publishing Ltd The Big Sports Recipe Book
Book Synopsis
£11.99
Melbourne Books Relish Mama
Book SynopsisThis bestselling cookbook now joins Melbourne Books growing collection, alongside Moroccan Soup Bar, Sweet Greek, Sweet Greek Life, Hungry and Fussy, Naked for Satan and Relish Mama Family. Relish Mama is the perfect companion to Relish Mama Family, designed to work together to make your cooking easier every day. Each recipe represents the food Nellie loves most, to share with family, friends and through her acclaimed cooking school. What started as a little dream of sharing her passion and knowledge with others, with Nellies warm and generous style of entertaining, has grown into a beautifully written and photographed cookbook. With recipes for every occasion, you will relish this book and feel the love on each and every page of this stunning debut.
£27.89
