TV / Celebrity chef / eateries cookbooks Books
Hardie Grant US Sohn-mat: Recipes and Flavors of Korean Home
Book SynopsisIn Sohn-mat, which translates to “hand taste” and refers to intuitive cooking, Chef Monica Lee showcases recipes for soon tofu, the iconic Korean soup made with soft tofu, from her beloved LA Koreatown restaurant Beverly Soon Tofu.Sohn-mat is a master class in how to make this exceptional tofu soup at home, as well recipes for all of the other dishes you need to complete the meal, from banchan, to kimchi, to large-format dishes like bibimbap. Beyond its loyal customers, Beverly Soon Tofu was highly acclaimed. The restaurant was written about by Jonathan Gold and Ruth Reichl, and profiled by Anthony Bourdain in Parts Unknown. Blending the technical expertise of a chef with the practical know-how of a home cook, Sohn-mat offers what no other Korean book on the market does: a level of sophistication that is still geared toward the home kitchen. Sohn-mat is for fans of Beverly Soon Tofu and those interested in learning about Korean food and cultivating their own intuitive cooking skills.
£21.25
Reel Ink Press Feast of the Dragon Cookbook: The Unofficial
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£23.99
Reel Ink Press Naruto: The Unofficial Cookbook
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£23.99
Tra Publishing The Art of Barbecue
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£31.50
Simon & Schuster Eat Plants, B*tch: 91 Vegan Recipes That Will
Book SynopsisFrom the Slutty Vegan herself, a collection of ninety-one delicious, guilt-free, plant-based recipes that you will love to indulge in from the comfort of your own home. When Pinky Cole opened her first Slutty Vegan food truck in 2018, she was inspired by her love of vegan comfort food. Now, after having expanded to restaurants, a bar, and a philanthropic organization, Cole is ready to bring her best recipes straight to you. With mouth-watering photographs and easy-to-follow instructions, Eat Plants, B*tch celebrates Cole’s belief that it’s fun and accessible to cook and enjoy irresistible vegan comfort food. From Avocado Egg Rolls to her Black Pea Cauliflower Po’Boy or Oyster Mushroom Parm and everything in between, it won’t be long before you will also be declaring Cole’s timeless mantra: Eat Plants, B*tch!
£18.99
Potter/Ten Speed/Harmony/Rodale Fix It with Food: More Than 125 Recipes to
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£25.50
Potter/Ten Speed/Harmony/Rodale Tasty Adulting: All Your Faves, All Grown Up: A
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£17.85
Potter/Ten Speed/Harmony/Rodale Pie Is Messy: Recipes from The Pie Hole: A Baking
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£19.55
Potter/Ten Speed/Harmony/Rodale A Cook's Book: The Essential Nigel Slater [A
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£36.00
Allen & Unwin So Delish!: Super easy, fresh meals for every day
Book SynopsisSo Delish! is jam-packed full of delicious, healthy recipes that you will want to whip up every day. Beautifully styled and photographed, this book shows you that good food can be easy to make and, what's more, it can be really tasty.Simone's philosophy on eating is that you should enjoy it, and she doesn't believe in denying yourself treats or restricting entire food groups. Her recipes are fresh and healthy, and she loves to prepare light, beautiful meals. Known as the platter queen, she's created some amazing platters for this book, as well as heaps of easy recipes for dinners, lunches, breakfasts and snacks.Simone's first book, Journey to Health, told how she lost a massive 92 kg in weight, how her story went viral and how she's created a new life as a social media influencer.
£22.06
Massey University Press Eat Pacific
Book SynopsisCompiled by award-winning chef, judge and TV host Robert Oliver, Eat Pacific includes 139 zesty recipes from Fiji, Samoa, the Kingdom of Tonga, the Cook Islands, Vanuatu, Niue, Solomon Islands, Tuvalu, Tahiti, New Caledonia and Papua New Guinea, taken from the popular TV series Pacific Island Food Revolution, now in its third season.There's more than healthy, tasty, affordable food, however. This book has a powerful health and food-sovereignty message: local food cultures hold the key to better diets, economic sustainability and combatting diseases such as diabetes and obesity.
£37.59
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
Editions Flammarion Pierre Hermé: Chocolate
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£24.38
Editions Flammarion The Chef in a Truck: The Fabulous Culinary
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£19.12
Editions Flammarion My Art of Entertaining: Recipes and Tips from
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£17.00
Ducasse Books Flowers
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£42.75
BPI Restaurant Service: Preparation, Carving,
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£27.00
Kerber Verlag The Videoart at Midnight Artists’ Cookbook:
Book SynopsisHave you ever watched Douglas Gordon cook? Do you know Harun Farocki’s favourite dal? Would you like to nibble straight from the pot with Keren Cytter or recreate Agnieszka Polska’s pirogi with trumpets of death? Cookbooks are a dime a dozen. And there’s even a certain tradition of artists’ cookbooks. But there is only the one Videoart at Midnight Artists’ Cookbook: 80 of the most renown video artists of our time reveal their favourite recipes. Some simple, others elaborate, yet all to be recreated. And the best thing about this book is that each and every single recipe tells its own personal story. Artists Monira Al Qadiri, Ulf Aminde, Julieta Aranda, Marc Aschenbrenner, Ed Atkins, Yael Bartana, Lucy Beech, Bigert & Bergström, John Bock, Pauline Boudry & Renate Lorenz, Erik Bünger, Martin Brand, Ulu Braun, Klaus vom Bruch, Filipa César, Creischer & Siekmann, Keren Cytter, Chto Delat, Christoph Draeger, Antje Engelmann, Shahram Entekhabi, Köken Ergun, Theo Eshetu, Simon Faithfull, Christian Falsnaes, Harun Farocki, Omer Fast, Fischer & el Sani, Dani Gal, Delia Gonzalez, Douglas Gordon, Andy Graydon, Assaf Gruber, Mathilde ter Heijne, Isabell Heimerdinger, Benjamin Heisenberg, Kerstin Honeit, Christian Jankowski, Anja Kirschner, Knut Klaßen, Korpys/Löffler, Zhenhua Li, Joep van Liefland, Melissa Logan, Dafna Maimon, Antje Majewski, Melanie Manchot, Lynne Marsh, Bjørn Melhus, Almagul Menlibayeva, Ari Benjamin Meyers, Eléonore de Montesquiou, Matthias Müller, Bettina Nürnberg & Dirk Peuker, Marcel Odenbach, Stefan Panhans, Mario Pfeifer, Agnieszka Polska, Ulrich Polster, Mario Rizzi, Julian Rosefeldt, Willem de Rooij, Safy Sniper, Anri Sala, Erik Schmidt, Sandra Schäfer, Amie Siegel, Pola Sieverding, Martin Skauen, Jan-Peter E.R. Sonntag, Vibeke Tandberg, Rebecca Ann Tess, Guido van der Werve, Gernot Wieland, Ming Wong, Ina Wudtke, Shingo Yoshida, Katarina Zdjelar, Stefan Zeyen, Tobias Zielony
£34.20
Prestel Eat in My Kitchen: To Cook, to Bake, to Eat, and
Book SynopsisMeike Peters's site, Eat In My Kitchen, captures the way people like to eat now: fresh, seasonal food with a variety of influences. It combines a northern European practical attitude, from the author's German roots, with a rustic Mediterranean-inspired palate, from her summers in Malta. This highly anticipated cookbook is comprised of 100 recipes that celebrate the seasons and are awash with color. Indulge in the Radicchio, Peach, and Roasted Shallot Salad with Blue Cheese; Parsnip and Sweet Potato Soup with Caramelized Plums; Pumpkin Gnocchi; mouthwatering sandwiches like the Pea Pesto and Bacon with Marjoram; and seafood and meat dishes that introduce tasty and unexpected elements. Meike Peters's famous baked treats include everything from pizza to bread pudding, and perfect cookies to sumptuous tarts. Also included are many of her fans' favorite recipes, including fennel potatoes, braised lamb shanks with kumquats, and a lime buttermilk cake. Six "Meet In Your Kitchen" features include recipes by and interviews with culinary stars Molly Yeh, Yossy Arefi, Malin Elmlid, the Hemsley sisters, and more.Followers of Meike Peters will be thrilled to have her exquisitely photographed recipes in print in one place, while those who aren't yet devotees will be won over by her unpretentious tone and contagious enthusiasm for simple, beautiful, and tasty food.Trade Review"Eat in My Kitchen "is a wonderful selection of recipes, bursting with color, beauty, and flavor. Each page offers a new temptation. Sami Tamimi, head chef, Ottolenghi restaurants, and co-author of "Ottolenghi: The Cookbook "and "Jerusalem"
£24.75
Die Gestalten Verlag Ikarus Invites the World's Best Chefs:
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£48.75
Die Gestalten Verlag Ikarus Invites the World's Best Chefs:
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£52.46
Steidl Publishers Daniel Humm: Eat More Plants. A Chef’s Journal
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£52.50
Penguin Random House Grupo Editorial Kiwilimón. 10 años cocinando contigo / Kiwilimón.
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£18.66
Penguin Random House Grupo Editorial S.A.S Cocina con Paola Cook with Paola
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£15.16
Nita Mehta Publications Home and Happiness
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£4.74
Penguin Random House Grupo Editorial Torres en la cocina 3: Tradición con toque Torres / Torres in the Kitchen 3
£35.45
Almuzara FAST FOOD SIN COMPLEJOS
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£18.86
Penguin Random House Grupo Editorial Pan (edición actualizada 2018) / Bread. 2018
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£27.14
Penguin Random House Grupo Editorial ABaC. Cocina en evolución / ABaC. A Kitchen in
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£67.70
Lectio Ediciones ¡Oído Cocina!: Historias de Un Cocinero Con
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£17.83
Penguin Random House Grupo Editorial La cocina de Rebeca / Rebeca's Kitchen
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£17.82
Penguin Random House Grupo Editorial La cocina de Martín Berasategui 100 recetas para compartir en familia / Martín Berasategui's Kitchen: 100 Recipes to Share with your Family
£36.90
Penguin Random House Grupo Editorial Las 1.150 recetas definitivas / The 1150
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£34.44
Penguin Random House Grupo Editorial ¿Cómo cocina un chef en casa? / How a Chef Cooks
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£25.81
Penguin Random House Grupo Editorial Comer juntos: Recetas fáciles para disfrutar /
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£29.27
Debate Cocina y vencerás Cook and Conquer
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£24.43
GRIJALBO 100 Recetas de pan de pueblo Ideas y trucos para
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£24.70
HarperCollins No Comas Como Un Zombi (Don't Eat Like a Zombie -
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£18.64
Silvana Cooking with Antonio Guida
Book Synopsis"I became a cook because I'm a glutton," says Antonio Guida, top chef of the Seta restaurant, at the two Michelin-starred Mandarin Oriental in Milan. His cuisine is intense and powerful, made of original flavours which he continuously studies, creates and invents. This book tells his story: the affections, the iconic dishes, the raw materials, from Apulia to the Lombard capital, passing through Paris, Zurich and Asia. And, of course, his recipes: refined and unusual, successful without fail, explained step by step, they are accompanied by illustrations and a final glossary.
£31.96
Guido Tommasi Editore Veggie Pan'Ino
Book SynopsisThe closest Italy comes to fast food, the panini is perfect for anytime dining: at home, for lunch at work or school, as a snack, or picnic fare. Located just steps from the Uffizi Gallery in Florence, Alessandro Frassica's 'Ino is celebrated for its gourmet panini - simple sandwiches that here are elevated to an art form. The choice and combination of ingredients, the quality of the bread, and attention to preparation are the hallmarks of Frassica's panini. Here this charismatic chef selects forty-five of his favourite vegetarian and vegan recipes, fully illustrated in colour, and adapted for easy preparation in the home kitchen.Table of ContentsContents: Introduction; Recipes by the author; Recipes by relevant Italian chefs.
£14.40
Guido Tommasi Editore The Pan'Ino
Book SynopsisWhat could be more simple than a pan'ino? Take some bread and butter, slice it through the middle and fill it. Seen in this way, the sandwich is almost an "anti-cuisine", a nomadic shortcut that allows for speed and little thought. But when Alessandro Frassica thinks about his pan'ino, he considers it in a different way, not as a shortcut, but as an instrument for telling stories, creating layers of tales right there between the bread and its butter. Because even if the sandwich is simple, it is not necessarily so easy to create. Alessandro searches for ingredients, and in the raw foods he finds people: producers of pecorino cheese from Benevento, anchovies from Cetara, 'nduja spicy salami from Calabria. Then he studies the combinations, the consistencies and the temperature, because a pan'ino is not just a random object; savoury must be complemented by sweet; tapenade softens and provides moisture; bread should be warmed but not dried; thus the sandwich becomes a simple way of saying many excellent things, including finding a complexity of flavours that can thrill in just one bite.Table of ContentsContents: Introduction; Classic pan'ini; Vegetarian pan'ini; Fish pan'ini; Ingredients; Bread.
£15.20
Osteria La Gramola Una Picccola Storia Dolce
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£28.50
BIS Publishers B.V. Home Made Food Notebook
Book SynopsisHome Made is a unique cookbook that is all about making everything yourself, as Yvette van Boven did to make her first book. She made her own fonts, drew the illustrations, wrote all the recipes, prepared the food for the photographs, and designed the book. Now, a series of award-winning and internationally successful cookbooks further, she created the perfect companion to her cookbooks for the DIY cook and aficionado. That companion is the Home Made Food Notebook, written and illustrated by Yvette, but created to be taken over by all the foodies who loved her books so they can now keep notes of their own adventures in food heaven. This food notebook has handy information on measures and conversions, food names in different languages, a seasonal calendar, and more. In the section, “My Kitchen”, Yvette shares her pantry staples and how she makes them, from mustard to mayonnaise, butter to vinaigrette, and more. Most pages are, however, only lightly illustrated for you to fill with your recipes, lists, tips, and memories.
£12.74
OM Books International Everyone Can Cook
Book SynopsisEveryone Can Cook offers easy-to-follow recipes using canned ingredients creatively from around the world. It guides beginners and seasoned cooks through making a variety of dishes, from starters to beverages, making it a versatile and helpful kitchen companion.
£15.74
HarperCollins India Eggless Baking With Shivesh
Book SynopsisIn his third book, Instagram sensation and ace baker Shivesh Bhatia tells you how to recreate classic desserts - without the eggs but with all the delicious flavour. Eggless Baking with Shivesh has a dessert for every occasion. Be it a standout birthday cake, a pina colada tart for the adventurous, or simple oat and raisin cookies to accompany your evening tea ... there is something for everyone here. So put on that apron, bring out the flour, crank up the oven and get ready to create these delicious treats in the comfort of your home with this ultimate guide to eggless baking.
£34.65
Lannoo Publishers BBQ - A Party
Book Synopsis"Peter de Clercq is simply one of the world's most innovative grill artists (I use the term deliberately) and his restaurant Elckerlijc in Maldegem is a must visit for anyone with a serious interest in climbing the ladder of barbecue enlightenment. It gives me great pleasure to announce the publication... BBQ - A Party (Lannoo). Themed by occasion and filled with stunning photographs and startlingly innovative recipes (the pork tenderloin grilled in pine tree bark with garden herb pesto alone is worth the price of the book), BBQ - A Party will educate you, make your mouth water, and fire up your imagination." - Steven Raichlen Barbecuing remains a hot topic, in every sense of the word. This book shows how easy it is to prepare more exquisite and refined dishes on your barbecue. Crisp white plates and delicious fresh produce turn any barbecue into an unforgettable experience, be it a summery cocktail do, a kids' party, a formal family gathering or a reunion of old classmates. BBQ - A Party offers practical information about barbecues and barbecuing techniques and tells you about tasty beef varieties and the importance of well-aged meat. It also contains great tips on safety and accessories. The book is divided into clear sections: snacks, fish, meat, vegetarian and desserts, making it easy to put together your favourite menu. It also provides you with a seasonal overview of BBQ-friendly vegetables, herbs and fruits you can grow at home. In short, BBQ - A Party contains all the ingredients for hours and hours of grilling fun. Trade Review'Peter de Clercq is simply one of the world's most innovative grill artists (I use the term deliberately) and his restaurant Elckerlijc in Maldegem is a must visit for anyone with a serious interest in climbing the ladder of barbecue enlightenment. It gives me great pleasure to announce the publication... BBQ - A Party (Lannoo). Themed by occasion and filled with stunning photographs and startlingly innovative recipes (the pork tenderloin grilled in pine tree bark with garden herb pesto alone is worth the price of the book), BBQ - A Party will educate you, make your mouth water, and fire up your imagination.' Steven RaichlenTable of ContentsContents: Introduction Barbeque: The Basis The Basics Snacks Fish Dishes Meat Dishes Vegetarian Desserts Growing your own vegetables, fruit and herbs Acknowledgements Useful Links
£16.96
Lannoo Publishers Chicken on the Menu
Book SynopsisChicken is a universal dish, prepared around the world. It is versatile and affordable. Luc Hoornaert and Kris Vlegels present recipes by famous top chefs such as Bocuse and Georges Blanc, classical chicken dishes for every day, and recipes from cultures around the world.
£27.96
Lannoo Publishers The Oven Cookbook: For AGA and Other Top Cookers
Book SynopsisThe renowned AGA cooker, operating on the traditional principles of radiant heat cooking, is a central feature of many kitchens. From baking to simmering, from roasting to slow cooking, an AGA does it all. In The Oven Cookbook, Belgium’s best-known amateur chef Claudia Allemeersch gives more than two hundred recipes for preparing food not only with the AGA, but also with traditional ovens. Guest chefs have contributed their tastiest oven dishes for this book.
£45.00
