TV / Celebrity chef / eateries cookbooks Books
Phaidon Press Días de Sol Noches Taqueras
£34.92
Almuzara FAST FOOD SIN COMPLEJOS
Book Synopsis
£19.53
Penguin Random House Grupo Editorial Comer juntos: Recetas fáciles para disfrutar /
Book Synopsis
£31.02
Debate Cocina y vencerás Cook and Conquer
Book Synopsis
£26.06
HarperCollins No Comas Como Un Zombi (Don't Eat Like a Zombie -
Book Synopsis
£19.31
HarperCollins Publishers Lush
Book SynopsisTikTok sensation Chef Daniel Lambert leads the pack of a new generation of social media chefs with 100 feel-good recipes.
£999.99
HarperCollins Publishers Inc Miss Dahls Voluptuous Delights
Book Synopsis
£28.00
HarperCollins Publishers Inc Diners Driveins and Dives
Book SynopsisFrom digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's Rubbed and Almost Fried Turkey Sandwich from Panini Pete's in Fairhope, Alabama, this work showcases the personalities, stories, and food offered by these American treasures.Trade ReviewA NEW YORK TIMES BESTSELLER -- No Source "Rounded out with plenty of behind-the-scenes anecdotes and local color, this tour of off-the-beaten-path establishments has enough regional entries to keep culinary road-trippers busy (and full) for many, many miles. " -- Publishers Weekly
£20.10
HarperCollins Publishers Inc Chefs Drugs and Rock Roll
Book SynopsisAn all-access history of the evolution of the American restaurant chefChefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and ''80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, t
£18.04
HarperCollins Publishers Inc Union Square Cafe Cookbook 160 Favorite Recipes
Book SynopsisThe acclaimed Union Square Cafe serves some of the imaginative, interesting, and tasty food in America. This title contains 160 of the restaurant's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. It includes Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, and more.
£999.99
HarperCollins Publishers Inc Duff Bakes
Book Synopsis
£28.50
HarperCollins Publishers Inc My Master Recipes
Book SynopsisFamed bestselling cookbook author Patricia Wells creates a blueprint for success in the kitchen with this superb collection of recipes drawn from her cooking schools in France—the perfect successor to Julia Child’s classic The Way to Cook.At her cooking schools in Paris and Provence, Patricia Wells’s students leave with more confidence in the kitchen than they ever experienced before. Now, home cooks can learn from the master, known for her collections of delectable, precise, and well-tested, recipes.Here Patricia Wells codifies the skills she imparts in her classes in this inviting instruction manual and cookbook. Each of the recipes teaches particular techniques—blanching, searing, simmering, sweating, steaming, braising, deep-frying—with additional recipes that take your skills in directions both savory and sweet, simple and profound—giving you the knowledge and assurance to expand your cooking even further.For eac
£31.50
HarperCollins Publishers Inc Cooking Scrappy
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£999.99
HarperCollins Publishers Inc The Kitchen Whisperers
Book SynopsisConsciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become.Dorothy’s prolific career in food media means many of her Kitchen Whisperers are some of the best chefs around (though the lessons she’s learned from fellow home cooks are just as important).Trade Review“[Kalins] shares the coaxed-out wisdom, tips, skills, and recipes from legends like Marcella Hazan, Michael Anthony, and David Tanis, as well as family and friends . . . whose cooking has enriched her life. I'll shout to the heavens if need be: buy this book. It will help you soar higher than you ever dreamed.” — Food & Wine “Kalins digs deep into memories and sessions with internationally known chefs (e.g., the late Marcella Hazan) to uncover the answers to 'what, exactly, are the secrets of great kitchen work?' . . . Beautifully written, thoughtful content that mirrors our current mindfulness movement.” — Booklist (starred review) “The Kitchen Whisperers is a personal chronicle of culinary wisdom collected over a lifetime of eating, cooking, and making friends over food. Dorothy’s voice is both evocative and intimate; the stories extraordinary; the lessons they teach us are ones any home cook might put to use. This book reminds us what food lovers already know—that food memories are the most powerful memories.” — Claire Saffitz, author, Dessert Person “Terrific, evocative, poetic, a complete treat to read. Wonderful!” — Bill Buford “Kalins . . . reflects on the cooks and chefs whose 'generous lessons' enriched her love of food in this meditative memoir. . . . While each memory is a pleasure to savor, what resonates most is the how these stories will inspire readers to take stock and appreciate their own whisperers. Food lovers will want to devour this one slowly.” — Publishers Weekly “[The book features] many of the culinary names [Kalins] worked with . . . like Colman Andrews, Marcella Hazan, Michael Anthony and Anita Lo. Through her eyes and lively prose, they provide [a] compelling common-sense approach to food that will easily resonate with experienced cooks and should bolster the confidence of novices.” — New York Times “Reading The Kitchen Whisperers, one can’t escape Dorothy Kalins’s profoundly intimate love of food. All Kalins’s memories are smelled and tasted. Were we all lucky enough to have such richly scented scenes in our personal pasts, we would never be alone.” — Tamar Adler, author, An Everlasting Meal “Well-written . . . Kalins has written a timeless culinary memoir that allows readers to experience her life in food. Recommended for foodies and cooks of all ages.” — Library Journal
£999.99
HarperCollins Publishers Inc Cook It Spill It Throw It
Book SynopsisTrade Review“Cook It, Spill It, Throw It is an immersive, one-of-a-kind experience in a world we can’t escape (but let’s face it, we don’t want to!).” — from the foreword by Andy Cohen, New York Times bestselling author, host of Bravo’s Watch What Happens Live with Andy Cohen “Cheers and pop the champs for this amazingly hilarious book of delicious recipes and memories of the best Housewife moments ever!” — Heather Dubrow “Everybody knows the Marge doesn’t miss a meal, and I devoured this book. Amy Phillips and Stuart O’Keeffe concocted the perfect mixture of comedy and cuisine. Cook It, Spill It, Throw It will leave you laughing with your mouth full!” — Margaret Josephs “In the ATL we love a good meal and lots of spicy drama. I have a modeling school named after me, a wine cellar, a lake house, and now a drink, thanks to Cook It, Spill It, Throw It. And, since I am the queen of serving lewks and my Bailey-Que serves the ladies the most delicious food—with a side of shade of course (lol)—I can’t wait to have my girls over to try it!” — Cynthia Bailey “We are always dining on The Real Housewives of Beverly Hills. Sometimes when there is fighting going on, I am thinking, ‘Can we just end this so I can eat please?!’ I am a very good cook and really enjoy it, so I will love making these recipes.” — Kyle Richards “There’s no place like New York City when it comes to great food and cabaret. Cheers to Amy and Stuart on this cool and not, like, all uncool book. And for keeping Eggs à la Française forever relevant!” — Luann de Lesseps “Brilliant comedy, brilliant recipes. The Kyle by Alene Tuna is genius in concept and mouthwatering in execution. We also highly recommend the Bunnygate Biscuits. They’re delicious and can make Lisa Rinna magically cry one single, centered tear.” — Ben Mandelker and Ronnie Karam, from the Watch What Crappens podcast
£20.00
HarperCollins Publishers Inc Vegetable Revelations
Book SynopsisDiscover innovative, adaptable, and delicious ways to serve a wide range of vegetables with this inspired cookbook featuring over 150 recipes from Steven Satterfield, the James Beard Foundation Award-winning chef and author of Root to Leaf.In the last decade, vegetables have taken a prominent place on the plate. At his hugely successful Atlanta restaurant, Miller Union, Steven Satterfield is constantly searching for new ways to serve the vast variety offered each season. When it comes to cooking meats and seafood, there are specific guidelines for texture and doneness. But each vegetable has inherent properties that can be enhanced or manipulated in infinite ways, offering numerous opportunities to innovate. In Vegetable Revelations, Satterfield explores how texture affects the eating experience, how globally inspired ingredients can make vegetables more compelling, and how valuing every part of a plant is the key to creative cooking. Best of all, he provides flavor-packed recipes that celebrate the delicious diversity available to us, arranged by botanical families and culinary categories, including Roots, Leaves, Stalks, Brassicas (broccoli, brussels sprouts, cauliflower), Legumes, Cucurbits (cucumbers, zucchini, watermelon, squash), Nightshades (eggplant, tomatoes, bell peppers, potatoes), and Mushrooms. Experience vegetables in a whole new way in bold dishes such as Grilled Hakurei Turnips with Miso Vinaigrette, Luck and Money Dolmas, Asparagus Bottom Soup, Romanesco Campanelle with White Bolognese, Warm Field Peas with Tangy Pepper Sauce, Yukon Gold Tartiflette, Honeydew Aquavit Slushies, Miso-Pickled ShiitakesBut veggies aren’t just for lunch and dinner—here are recipes for breakfast, desserts, beverages, and snacks. Satterfield even includes a section on textural toppings and flavor-forward sauces, spice blends, and condiments that can be mixed and matched to enhance any simply prepared vegetable. While vegetarians and vegans will love these recipes, there are some fabulous dishes that include meat, poultry, and seafood as well.Illustrated with sumptuous photos throughout, Vegetable Revelations will broaden your kitchen know-how, open new doors for exploration and adventure, and give you fresh and flavorful ideas for great meals that omnivores, vegetarians and vegans will love.
£999.99
HarperCollins Publishers Inc Ed Mitchells Barbeque
Book SynopsisJames Beard Finalist A celebration of the history and tradition of whole-hog barbeque from the “most famous” pitmaster in North CarolinaNamed one of the Best Cookbooks of the Year by NPR, Publishers Weekly and The Local Palate: Food Culture of the SouthEd Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that’s a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It’s a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell’s Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs’ feet, Ed Mitchell’s Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell’s Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.
£35.62
HarperCollins Publishers Inc Cristys Kitchen
Book Synopsis
£999.99
HarperCollins Publishers Inc Cooking with Friends
Book SynopsisNATIONAL BESTSELLEREvery morning, millions of Americans start their day by watching their favorite FOX News hosts, correspondents, and special guests cooking together on America’s #1 cable morning show, FOX and Friends. Now, for the first time, fans will have access to the most memorable and delicious dishes from America’s best friends in one essential cookbook.With more than 75 mouthwatering, homespun recipes from the FOX family, Cooking with Friends is a keepsake and staple for any kitchen. From easy-to-make appetizers, to budget-friendly mains, to indulgent desserts, fans will finally be able to bring their favorite dishes from the show to their own tables. Inside the pages, fans will find the tried-and-true recipes from the most beloved FOX personalities, including Steve Doocy, Rachel Campos-Duffy, Pete Hegseth, Brian Kilmeade, Ainsley Earhardt, and Janice Dean.Author and FOX and Friends First co-host C
£999.99
HarperCollins Publishers Inc The Ranch Table
Book SynopsisTrade Review“The Ranch Table transports you to the Central Coast of California, where Elizabeth Poett embraces the rhythm of the seasons with fresh, simple meals on her family’s historic ranch. Her warm hospitality and down-to-earth approach to cooking are welcome reminders of what truly matters when we invite people around our table.” — Joanna Gaines
£999.99
HarperCollins Publishers Inc ScheckEatsCooking Smarter
Book SynopsisFrom next-gen culinary phenom and TikTok superstar Jeremy Scheck, easy and delicious recipes for every day and beyond—plus expert tips to make you a better, happier cook. Jeremy Scheck has charmed a new generation of home cooks with his simple yet remarkably tasty recipes and his reliable culinary know-how.Trade Review“Jeremy’s love for food in terms of both pleasure and learning is the magic combo that sets him apart. This book is a true companion in the kitchen: The recipes are straightforward, easy, attainable, and scrumptious while also offering information you’ll forever have in your back pocket. Jeremy has created yet again another viral masterpiece!” — Laura Vitale, cookbook author and cooking show host
£999.99
HarperCollins Publishers Inc Annies The Cookbook
Book Synopsis
£999.99
Penguin Books Canada Ltd Chef Michael Smiths Kitchen 100 of My Favourite
Book SynopsisChef Michael Smith, Canada's most popular chef, is passionate about cooking and sharing great food and flavours. Inside you'll find Michael's all-time favourite recipes, the ones he cooks regularly in his own home kitchenlots of wonderful, memorable flavours that you'll enjoy with your family and friends. Chef Michael Smith's Kitchen features over 100 fabulous, easy-to-make recipes, each with a mouth-watering photo. Start your day with French Toast Sandwiches Oatmeal Crusted with Blueberry Stuffing and Marmalade Mint Butter or Apple Pie Pancakes with Caramel Syrup. Enjoy Coconut Crusted Chicken with Mango Mint Salsa or Honey Mustard Barbecue Baked Baby Back Ribs, or a great fish dish like Grilled Tuna Steak or Pan Seared Scallops with House Wine Sauce for a wonderful dinner. You'll also find lots of recipes for delicious vegetables, grains, and side dishes like Nutmeg Roasted Sweet Potatoes with Wilted Baby Spinach or Sausage Sage Bread Pudding. And of course, Mi
£23.75
Penguin Putnam Inc Vijs Indian Our Stories Spices and Cherished
Book SynopsisTrade Review“For the cookbook genre, so commonly filled with professionally-styled pictures and brief, impersonal blurbs, Dhalwala’s narrative is a welcome injection of realism, focusing on the supportive role food plays as we navigate life’s sometimes unglamorous, but always interesting complexities.” —NUVO“Vij’s restaurant is simply extraordinary. Unsurpassed flavours and spice combinations, Vij’s Indian cuisine is like no other I’ve tasted before. A journey in cooking tailored by a master in Indian cuisine.” —Daniel Boulud, chef and owner, The Dinex Group“If there was one place I would go to see the future of Indian food it would be to Vij's. This food isn't ripped from the heart of tradition like so much modern junk these days. Meeru and Vikram cook in thoughtful, organic, intuitive ways cherishing history but not being bound by it ... I love it!” —Tom Douglas, author, restaurateur and three-time James Beard Award winner“Meeru and Vikram have been friends of mine for years, and I have proudly followed their successes. Together they have embedded an incredible cultural and culinary overlay to the entire west coast food scene. They push the boundaries of Indian cooking, while remaining true to traditional spicing—I love it all. Vij’s Indian will be a valuable addition to any home cook’s kitchen library.” —John Bishop, chef, restaurateur and cookbook author
£23.80
Random House Australia SuperNatural 100 Easy PlantBased Recipes
Book Synopsis
£22.22
Random House USA Inc The Last Schmaltz A Very Serious Cookbook
Book SynopsisSCHMALTZ (Yiddish): 1) melted chicken fat. 2) Excessive sentimentality; overly emotional behavior. From one of Toronto's most magnetic chefs and restaurateurs comes a long-awaited cookbook that has just the right amount of schmaltz.Whether you know him as Toronto's King of Comfort Food, the Don of Dupont, or the Sultan of Smoked Meat, a conversation about the food and restaurant scene in Toronto isn't complete without mention of Anthony Rose. From his famous Fat Pasha Cauliflower (which may or may not have caused the Great Cauliflower Shortage of 2016) and Rose and Sons Patty Melt to his Pork Belly Fried Rice and Nutella Babka Bread Pudding, Anthony's dishes have consistently made waves in the culinary community. Now, in his first cookbook, Anthony has teamed up with internationally-renowned food and travel writer Chris Johns to share his most famous recipes and stories.Be amazed by the reactions Anthony received when he ingeniously invented a dish called the All
£27.20
Little Brown and Company Deep Run Roots Stories and Recipes from My Corner
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£38.25
Little Brown and Company The Family That Cooks Together 85 Zakarian Family
Book Synopsis The Zakarian sisters present the #1 national bestselling and definitive cooking guide for kids and parents who want to create joy in the kitchen and at the table! Madeline and Anna, daughters of Geoffrey Zakarian, use their experience growing up with a professional chef for a dad to bring some of their favorite recipes to the world. You don’t have to be a foodie to love good food, and you definitely don’t need to be an adult to make a great meal. Join the Zakarian sisters as they introduce you and your family to 85 delicious dishes, drinks, and snacks for cooks of all abilities. Along with easy-to-follow instructions, Madeline and Anna share their tricks of the trade on a variety of tasty recipes, from savory breakfasts to sweet desserts—and all their go-to items in between. Mouthwatering photographs of every recipe show you how each dish will turn out in this fun cookbook for the whole family!
£16.99
Harvest Publications Pati Jinich Treasures of the Mexican Table
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£31.50
HarperCollins Publishers Inc Last O.G. Cookbook The
Book Synopsis
£999.99
Harvest Publications Jacques Pepin Quick Simple
Book SynopsisA New York Times bestseller! 250 of master chef Jacques Pépin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup You don't need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin. Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour
£29.75
Houghton Mifflin Harcourt Publishing Company The Red Boat Fish Sauce Cookbook
Book SynopsisThe official cookbook of 100 recipes from the cult favorite and top chef lauded fish sauce brand, Red Boat Fish Sauce You wouldn't expect a condiment made of anchovies to gain cult status—but that's exactly what Red Boat Fish Sauce did, earning praise from food titans like David Chang, Andrea Nguyen, and Ruth Reichl.Trade Review“Red Boat Fish Sauce changed my life and improved my cooking. Now there’s this wonderful book. Like the sauce, it’s the real thing. I want to cook every single dish.” —Ruth Reichl “Red Boat is my favorite fish sauce and after seeing how it’s made while in Vietnam, I am a fan for life. From fish sauce̵̵–cured bacon and breakfast bánh mì, to fragrant chicken wings and crisp imperial rolls, The Red BoatFish Sauce Cookbook is proof that everything is better with their outstanding fish sauce. And dessert lovers shouldn’t worry, their palm sugar–sweetened desserts are equally alluring!” —David Lebovitz, author Drinking French and My Paris Kitchen “Cuong Pham is driven by the belief that the world needs great fish sauce, and that most any dish can be blessed with his Red Boat Fish Sauce.There’s a recipe for everybody, from the connoisseurs of the traditional Vietnamese food at the heart of this book to those who want to know how to use fish sauce in pasta marinara or crab rolls. The turkey recipe alone is a godsend to those who yearn for turkey done the umami way, while the seven ways of making nước chấm should satisfy hardcore nước mắm lovers, which is to say most Vietnamese people. Pham’s passion for fishsauce saturates every page, taking us one step closer to the day when every restaurant and cupboard will have its own bottle of nước mắm.” —Viet Thanh Nguyen, author of The Sympathizer and The Committed “I spent weeks trying to come up with something witty for this blurb but couldn’t because I realized sometimes the people and things you love most require the least amount of words and profoundness. Love is in the feeling. I love this sauce and the people behind this book. There is fish sauce and then there is Red Boat Fish Sauce! I first heard about Diep through her pot pies and found out that was only the tip of the iceberg of this amazing human being. And what can I say about Tien other than I trust her with my life, literally? So, nothing witty, just honesty. The best sauce with the best people with the best book. The math adds up!” —Roy Choi —
£999.99
HarperCollins Publishers Inc For The Culture
Book SynopsisTrade Review"To read For the Culture is to feel as if you’re at the affair of the season, one where each guest is as riveting as the next. Anyone interested in a career in food or in the experiences of African American culinary professionals must read this inspiring and informative book." — Dawn Davis, editor in chief of Bon Appétit and Epicurious “With For the Culture, Klancy has outdone herself in creating a collection of delicious and deeply personal recipes and records that will be cherished for years to come. Miller has a unique eye that not only beholds the glory of Black womanhood but takes very seriously the contributions of Black women in both domestic and public space.” — Kimberly Drew, author of What I Know About Art and coeditor of Black Futures “What an amazing book that’s so inspiring, important, and needed. Klancy gives a space for these incredible chefs, goddesses, and queens to shine and be recognized. For the Culture is not just a story of Black women in the culinary space, it’s the story of diaspora and American cooking.” — Marcus Samuelsson, chef and cofounder of Red Rooster and Hav & Mar “A refreshingly holistic approach to the world of food, For the Culture is so much more than a cookbook. Radically vulnerable interviews, stories long overdue to be told, and of course, deliciously clever recipes from women who will inspire you while making you so very hungry.” — Alison Roman, author of Nothing Fancy, Dining In, and Sweet Enough “For the Culture is a kaleidoscope of meaningful reflections and advice from a multigenerational group of Black women and femmes. Full of what she refers to as ‘sisterly insights,’ Klancy Miller has brought together such a beautiful variety of perspectives and experiences that we all benefit from seeing.” — Julia Turshen, New York Times bestselling cookbook author “For the Culture is a time machine full of lessons from the past, present, and future. Each individual recognized has brought or continues to bring us into close proximity with liberation through care. In every meal prepared, seed sown, and dinner table filled, care and intention lives.” — DeVonn Francis, chef and founding director of Yardy World
£999.99
HarperCollins Publishers Inc Did You Eat Yet
Book SynopsisTrade Review“Ronnie Woo is fabulous in every way possible. In evidence of this, please check out the pic of him on page 2 (the flamingo T-shirt and hot sauce bottle). I can’t wait to make Ronnie’s Hawaiian Chicken Vermicelli Bowl, by request of my husband. We are both huge fans. His food is outrageous. But more important, he’s just fun to be around. Let me quote him, ‘You know when your mind is telling you to eat a salad and your body is begging you for some carbs? Well, that’s me every day, but luckily, I am a genius and I found the perfect solution.’ HA! I love this guy and I love his food.” — Rachael Ray “Did You Eat Yet? has everything that I love about Ronnie in one book. It’s fun, flirty, and full of recipes that are enticing and packed with flavor—everything you want to get you excited about getting in the kitchen.” — Alex Snodgrass, New York Times bestselling author of The Defined Dish and The Comfortable Kitchen “With chapter titles that range from ‘Sexy Sauces’ to ‘Did Someone Say Snacks?’ to ‘Healthy Ish,’ Ronnie Woo successfully combines his passion for tasty food with a repertoire that is healthy and exciting to cook at the same time! From spicy pesto to souffle´ pancakes to golden fried rice, Ronnie tips his hat to his roots and heritage as well as where life has taken him. I mean, his Instagram bio says he loves ‘traveling and romantic walks to the fridge’! We are on this delicious food journey with him, cooking simple dishes packed with flavor, so get a copy and dig in!!” — Alex Guarnaschelli, Food Network star, author, and executive chef of Butter “In his debut cookbook, Ronnie Woo gives us recipes that are simple, satisfying, and sexy. Every chapter embraces his fun-loving personality and showcases recipes we crave. I love this book!” — Justin Chapple, culinary director-at- large of Food & Wine and author of Just Cook It “Although Ronnie Woo is unquestionably proud of his Asian heritage, his cooking inspiration includes just about every other continent too. In lieu of bacon to go with his eggs, he turns a chunk of pork butt into a version of Chinese barbecued pork, char siu. Woo’s remarkable recipes have some healthy options, particularly some entree-worthy salads... Woo’s enthusiasm bubbles in every recipe’s description, and photos add to the book’s festive approach to cooking.” — Booklist “The former model and TV chef personality is dropping his most "craveable" recipes. His debut cookbook, out March 14, features over 100 recipes that celebrate American Asian-inspired dishes. From a "big ass buttermilk cinnamon roll" to gochujang grilled skirt steak, his tasty creations are cheeky and full of heart all at once.” — People “Woo is bringing his signature lighthearted, cheeky tone to his new cookbook, "Did You Eat Yet?" Alongside pictures of his three beloved pups — Taco, Queso, and Unagi — the book features a wide array of recipes that pull from different flavors and styles. With chapter titles such as "Breakfast All Day, Err' Day" and "I Love Noods," readers and home cooks are sure to smile their way through his recipes. The book is easily approachable for new cooks, while still providing new and interesting tastes and techniques for seasoned pros.” — Tasting Table "Ronnie Woo's love of food is boundless. As a chef, author, and television personality, his enthusiasm for all things culinary is infectious." — NATURALLY, Danny Seo Magazine Woo's charming and funny intros to each dish broaden the appeal of this cookbook. This is not just a collection of recipes; it's a friendly and endearing conversation with an exuberant and playful foodie and chef--and a tasty treat for gourmands and gourmets alike. — Kevin Howell, Shelf Awareness This first cookbook from chef and food TV personality Woo is a fun and wonderful introduction to his cooking, appropriate for all skill levels. — Library Journal
£999.99
HarperCollins Publishers Inc Jacques Pépin Art Of The Chicken
Book SynopsisTrade Review“You might just learn a few breezy techniques for weeknight French-style dining with this new one from Pépin.” — Epicurious on Quick & Simple “It’s very good…I’m now so loyal to him that I’ve been cooking from it every night.” — New York Times on Quick & Simple “The recipes stand the test of time; this book will become a classic in your kitchen.” — Food & Wine on Quick & Simple “A well written, funny, sad, informative and always enchanting account of an incredible career…An instant classic.” — Anthony Bourdain on The Apprentice “A beguiling memoir.” — The New Yorker on The Apprentice
£999.99
HarperCollins Publishers Inc Butcher On The Block
Book SynopsisFrom the author of Serial Griller and South’s Best Butts, a cookbook of more than 125 everyday specialty recipes plus meaty stories and secret tips from butchers everywhere.Sometimes, the best way to get the best recipes is to just talk to your butcher.Trade Review"Compelling stories. Drop-dead gorgeous photos. And recipes that no only make you hungry but make you think. Matt Moore's book will make the heart of every serious griller beat faster and make you want to run, not walk, to fire up your grill." — Steven Raichlen, author of the Barbecue Bible cookbook series and host of Project Fire and Project Smoke on PBS, on Serial Griller “Fans of Moore’s cookbook Serial Griller will recognize and enjoy his style as he visits butchers across the United States and even France to get the best recipes and pay homage to the trade. . .After meeting the butchers whom Moore profiles, readers will want to skip the supermarket and head to their local butcher shop to share a chat over the counter and the excitement of these appetizing recipes. VERDICT Recommended for carnivores looking for a great read, instruction on butchery, and a diversity of recipes that go beyond grilling.” — Library Journal
£999.99
Potter/Ten Speed/Harmony/Rodale Cheers to the Publican Repast and Present Recipes
Book SynopsisWinner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Chefs & Restaurants categoryThe highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evo
£34.00
Potter/Ten Speed/Harmony/Rodale Eat Cook LA Recipes from the City of Angels a
Book SynopsisAn intimate culinary portrait of Los Angeles today—a city now recognized among food lovers for its booming, vibrant, international restaurant landscape—with 100 recipes from its restaurants, juice bars, coffee shops, cocktail lounges, food trucks, and hole-in-the-wall gems. Once considered a culinary wasteland, Los Angeles is now one of the most exciting food cities in the world. Like the multi-faceted, sprawling city itself, the food of Los Angeles is utterly its own, an amalgam of international influence, disposable income, glamour, competition, immigrant vitality, health consciousness, purity, and beach-loving, laid back, hip, unrestrained creativity. With 100 recipes pulled from the city's best restaurants but retooled for the home cook—like Charred Cucumber Gazpacho, Roast Chicken with Spicy Harissa, Vietnamese Coffee Pudding, Blackberry Mint Mojito Ice Cream and Thai Basil Margaritas—EAT. COOK. L.A.; Notes and Recipe
£999.99
Alfred A. Knopf Solo
Book Synopsis
£21.60
Vintage Espanol Verduras Sin Lmites Y Otras Historias
Book SynopsisJosé Andrés se ha propuesto cambiar la forma en que vemos las verduras. Conocido por su energía inagotable y su desbordada imaginación, el chef español vuelva sus treinta años de cocinar y comer por todo el mundo en Verduras sin límites, una sorprendente, apasionada y deliciosa carta de amor al reino vegetal. El objetivo de este libro es mostrarnos cómo podemos comer más verduras de las formas más diversas y satisfactorias posibles. En Verduras sin límites encontraremos las recetas, los trucos y los consejos que se esconden tras los platos que han hecho de José Andrés uno de los chefs más importantes del mundo: los intensos gazpachos y las sangrías; la imponente hamburguesa de tomate corazón de buey; las creaciones mexicanas, de Oriente Medio y modernas que alimentan sus galardonados restaurantes. Y también tendremos a nuestro alcance ideas a
£33.96
Alfred A. Knopf Chi Spacca A New Approach to American Cooking
Book SynopsisFrom the James Beard Award-winning star of Netflix's Chef's Table: A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant.In her tenth cookbook, Nancy Silverton (Queen of L.A.'s restaurant scene --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a meat speakeasy by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and M
£25.64
Houghton Mifflin Harcourt Publishing Company Mexican Today New and Rediscovered Recipes for
Book SynopsisIn Mexican Today, Pati Jinich shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated. Pati has "Mexed up" other recipes in such family favourites as Tijuana Caesar Salad and Mexican Pizza with Grilled Skirt Steak and Onions.
£999.99
HarperCollins Publishers Everyday Dorie
Book Synopsis
£999.99
Potter/Ten Speed/Harmony/Rodale Make This Tonight
Book SynopsisDelicious meals just got easier with 100 all-new recipes inspired by global cuisines and created for the love of food, in the “excellent” (Publishers Weekly) first-ever cookbook from go-to online and streaming food destination Tastemade. Say hello to exciting, globally inspired meals that take away the stress of dinnertime. Make This Tonight is your starter kit for impressing your friends (and yourself) with explosively flavorful recipes—like Curry-Butter Roast Chicken, Sausage and Spinach-Stuffed Pasta Shells, Whole Roasted Za’atar Cauliflower with Tahini Sauce, and Seared Ahi Tuna Sandwiches with Wasabi-Ginger Mayo, as well as desserts like Coffee Crème Brûlée and Vegan Chocolate Cake. These recipes are as simple to learn as they are beautiful to behold. Whether it’s a quick weeknight meal or an all-out weekend affair, the 100 recipes in Make This Tonight&m
£24.30
Potter/Ten Speed/Harmony/Rodale Beat Bobby Flay
Book SynopsisThink you can cook better than Bobby Flay? Put your kitchen skills to the test and cook alongside Bobby and his competitors with more than 100 recipes from the hit show.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORKBeat Bobby Flay brings the excitement of the Food Network show stage into your home kitchen, with more than 100 recipes for breakfast and brunch, weeknight-worthy dinners, and stunning desserts that make every meal a winner. Bobby’s best recipes and other favorites from the show make appearances, from Seafood Fra Diavolo with Saffron Fettuccine (handmade pasta always wins the judges’ hearts) to Mushroom and Goat Cheese Chiles Rellenos (the secret: crispy Brussels sprout leaves) and Bittersweet Chocolate Soufflé. Sprinkled throughout Bobby’s recipes are behind-the-scenes stories of fan-favorite moments, tips to help you “beat the clock” when you’re pressed for time, and pro-chef suggestions for everything from meal prep to garnish (when in doubt, add anchovy breadcrumbs!).Alongside Bobby’s favorites are a wealth of recipes from his competitors on the show who beat Bobby Flay, including Alex Guarnaschelli’s Lobster Newberg, Marcus Samuelsson’s Doro Wat (Ethiopian chicken stew), and Shelby Sieg’s Lemon-Thyme Olive Oil Cake. The ultimate companion cookbook to one of the country’s favorite Food Network shows, Beat Bobby Flay also features beautiful, all-new color food photography as well as shots from everyone’s favorite episodes. With Bobby’s expertise and tried-and-true tips helping you stay in it to win it, you’ll be ready to crush any competition that comes your way!
£27.62
Clarkson Potter/Ten Speed Ottolenghi Test Kitchen Extra Good Things
Book SynopsisNATIONAL BESTSELLER • Yotam Ottolenghi, Noor Murad, and the test kitchen superteam behind Shelf Love deliver maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite.IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Delish, EpicuriousExtra Good Things is all about the secret culinary weapons—condiments, sauces, dressings, and more—that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious dish plus that special takeaway—a sauce, a sprinkle, a pickle!—that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize your plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more.And this is where the fun really begins, with extras like marinated feta, featured in a dish of oven-braised chickpeas, that can then be spooned onto your favorite salad or swirled into soup. Slow-cooked za’atar tomatoes top a polenta pizza for dinner but will also make the best-ever bruschetta or pasta sauce. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you'll want to put on . . . well, just about everything.Whether it’s a spicy kick of pickled chile or an herbaceous salsa to lighten and brighten, Extra Good Things shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably “Ottolenghi.”
£25.60
Alfred A. Knopf Bread and How to Eat It
Book SynopsisThis is a book about bread: how to make it and how to eat it at every stage of its life cycle—from the James Beard Award-nominated owner of cult-favorite bakery Bread & Salt.“What happens when an all-important subject like bread is tackled by one of the most talented chefs and one of the most engaging food writers in the country? Magic.” —Mark Bittman, author of How to Cook EverythingBread and How to Eat It is a timely revival of cucina povera (poverty cooking)—a bread-centric approach to meal prep that has fallen out of favor in American kitchens and that baker Rick Easton is hell-bent on restoring.In these pages, home cooks will discover everything they need for baking their own bread (although Easton strongly recommends you frequent your local bakery, as people have for hundreds of years); things to make with bread (Bread Meatballs! Pasta with Bread Crumbs and Cauliflower!); things to eat wit
£25.50
Alfred A. Knopf Cook As You Are
Book SynopsisA BON APPETIT BEST BOOK OF THE YEAR • A cookbook for the real world: a beautifully illustrated, inclusive, and inspiring collection of delectable and doable recipes for home cooks of all kinds that shows you don't have to be an aspiring chef to make great food—or for cooking to be a delight. Just cook as you are.Not simply a recipe book, but a warm invitation to relax into and enjoy the experience of cooking and eating. Ruby Tandoh offers understanding, encouragement and completely glorious food.” —NIGELLA LAWSON, author of Cook, Eat, RepeatFrom last-minute inspiration for feeding an entire family to satisfying meals for just one person, easy one-pot dinners to no-chop recipes, in these pages Ruby Tandoh shares a feast of homey, globally inspired dishes, such as: •Carrot, Lemon and Tahini Soup•Smoky Chicken, Okra and Chorizo Casserole•Gnocchi with Harissa Butter and Broccoli&bul
£28.00
