Gifts from the Modern Larder
Homemade Presents to Make and Give
Led by the desire to make edible gifts by preserving fresh, seasonal ingredients, Rachel de Thample offers around 80 ideas for infusions, ferments, pickles, jams and baked goods in this well-illustrated book. Introductions to each technique are followed by recipes including Oak-Aged Chilli Sauce and Mulled Fig Jam, often accompanied by tips on how to personalize and present them.
The Modern Kitchen
A regular on Radio 4’s The Food Programme, Tim Hayward examines 70 kitchen items and what they say about the social status and culture of their owners. From wooden spoons and vegetable peelers to specialized electrical appliances such as the sandwich toaster and coffee machine, each object offers a snapshot of modern life and a commentary on our health and values.
Award-winning food writer Laura Goodman demonstrates through almost 100 recipes why ‘It’s time to put carbs back on the table.’ From sweet cornmeal porridge to comforting evening meals including courgette and potato bake, each dish has easy to follow instructions, with dough, grains or potatoes at its heart.
A Cook's Tour of France
Regional French Recipes
This ‘cook’s tour’ shares its route with the Tour de France: the recipes were created by Gabriel Gaté for his Taste Le Tour programmes, following the race through France, on Australian television. There are dishes from every region the cyclists visit, reorganized here into culinary order, from starters (Oysters in Champagne Sabayon) to dessert (Green Chartreuse Iced parfait).
A Taste of the South-West
Regional Recipes from the South-Western Counties of England
The 30 traditional recipes for soups, main meals and desserts presented in this book are accompanied by historic photographs from the Frith Collection of the places they relate to. In addition to the relatively well known Stargazy Pie and Bath Buns are more localized dishes such as Exeter Beef Stew and Parsley Dumplings and Clifton Puffs, with notes on how some of them may have originated.
Eat Your Way to Managing Diabetes
Tackle Type-1 and Type-2 Diabetes by Changing the Way You Eat, in 50 Recipes
Prompted by the rapid rise in diabetes, TV nutritionist and Sunday Times bestselling author Dale Pinnock explains in simple terms the link between diet and health, and specifically insulin production. He outlines the nutritional content of common foods and their impact on the body, before presenting 50 recipes using everyday ingredients that can reduce symptoms and alleviate the risk of developing Type-2 diabetes.
Brew a Batch
A Beginner's Guide to Home-Brewed Beer
Aimed at the complete novice, this guide outlines the entire brewing process and includes a guide to the ingredients and equipment needed. It explains in detail how to make your first malt extract batch, then offers advice on how to create a customized drink by selecting different grains and creating a yeast starter. A section on tasting explains what to look for in assessing the results.
Bread and Butter
History, Culture, Recipes
Following an introduction to the origins of bread and butter, their production methods and the different varieties eaten around the globe, this illustrated volume offers recipes for each, from a basic sourdough loaf to hot cross buns, and butters flavoured with garlic or sundried tomatoes. It then presents a selection of dishes that feature both, such as Butter Chicken Curry with Naan Bread, and Sourdough Treacle Tart.
James Martin's Great British Adventure
The companion volume to the television series of the same name, this well-illustrated cookbook documents the celebrity chef James Martin’s recent culinary road trip around the UK. The dishes featured celebrate regional ingredients such as guinea fowl from Devon, stout from Northern Ireland, scallops from Orkney and rock samphire from Wales, each introduced with information about the ingredients used, as well as kitchen tips and local eaterie recommendations. Off-mint.
Vegan Goodness: Feasts
Plant-Based Meals for Big and Little Gatherings
From casual brunches, suppers and barbeques to more formal gatherings, Jessica Prescott invites the home cook to embrace the ritual of cooking and eating with others. Aiming to make her food enticing to both vegans and meat-eaters, she shares a collection of more than 70 plant-based dishes including One-Pot Spaghetti with Aubergine Balls, Sesame Mushroom Sushi and Marinated Tofu Skewers, plus a range of sides, condiments, desserts, cakes and cocktails.
The Seven Culinary Wonders of the World
A History of Pork, Honey, Salt, Chilli, Rice, Cacao and Tomato
Each of the ‘seven culinary wonders’ is a food with a long history and each one has travelled the world and become essential to one or more national cuisines. Pork, honey, salt, chilli, rice, cacao and tomato are all ingredients that are often taken for granted: Jenny Linford turns the spotlight on them, tracing their cultural and culinary histories and providing recipes such as Scandinavian Gravalax (salt), Kashmiri Potato Curry (chilli) or Aztec Hot Chocolate (cacao) that illustrate their versatility.
The Angry Chef
Bad Science and the Truth About Healthy Eating
Popular blogger and professional chef Anthony Warner is angry about the increasing prevalence of unscientific food and health experts making bogus claims about superfoods and miracle health regimes. Investigating these claims with academic rigour as well as humour, this well-reviewed book is an exposé of the pseudoscience of food bloggers, self-styled nutritionalists and diet gurus.
The Great British Bake Off
Get Baking for Friends and Family
Inspired by series 8 and 9 of the TV show, this illustrated volume features more than 100 sweet and savoury offerings devised by the judges, the bakers and the team inside the tent. The colour-coded recipes fall into seven categories, such as Teatime Treats, Family Mealtimes and Showstoppers Made Simple, with options for various dietary requirements. Also included are ideas for basic toppings, fillings and pastries, as well as tips and techniques.
Simply Perfect Party Cakes for Kids
Easy Step-by-Step Novelty Cakes for Children's Parties
From a teddy bears’ picnic, ideal for a first birthday, through ideas for budding superheroes and little princesses, to disco and paintballing themes suitable for teenagers, this well-illustrated book offers step-by-step instructions to make twelve novelty cakes for children. It contains recipes for the cakes, fillings and toppings; shows how to sculpt them; and includes time-saving alternatives such as cupcakes and cookies.
Fun and Original Birthday Cakes
The seven sugarcraft scenes demonstrated in this guide include Golfing Dreams, Retail Therapy and The Toy Box. Step-by-step instructions show how to make the figures and components, such as a dragon or a toy train, to replicate the images in the book or for use in your own designs. Recipes and guides for construction are also given, as well as a list of equipment.
Creative Colour for Cake Decorating
20 New Projects from Bestselling Author
Revealing how she selects and adapts the colour palettes for her signature designs, the culinary artist Lindy Smith presents twenty themed cake decorating projects such as 'Peacock Panache' and 'Flamboyant Flora'. Each detailed tutorial is introduced with a list of the materials and equipment required, followed by step-by-step instructions and photographs covering every stage of the creative process. Also included are an index of commercial food paste colours and advice on how to alter their tone, hue and intensity.
Chic and Unique Celebration Cakes
30 Fresh Designs to Brighten Special Occasions
This illustrated volume features ten themed projects, each comprising a centrepiece tiered cake and two complementary bakes decorated in Zoe Clark's signature feminine style. Emphasising the importance of colour in transforming a simple design to suit any occasion, she explains techniques including stencilling and brush embroidery.
Character Cake Toppers
This illustrated guide to creating sugar paste cake toppers features 65 ideas for a range of occasions. The humorous characters and miniature scenes include a mischievous puppy, a pirate with his parrot and treasure chest, and a jolly Santa accompanied by a teddy bear and sack of presents. Information on basic shapes and equipment is followed by detailed instructions on how to make and assemble each design.
Celebrate with Cupcakes
Renowned for her attention to detail and eye for colour, the cake artist Lindy Smith has been translating her designs into sugar-craft for many years. In this illustrated guide, she offers 30 step-by-step cupcake decorating tutorials to suit occasions from baby showers to birthday parties and weddings, shares her cake and icing recipes, and explains how to achieve a professional finish.
After an introduction to the craft brewing industry and the various styles produced, award-winning drinks writer Dominic Roskrow gives his expert opinion on over 100 beers from around the world, with a full-page photo of the bottle or can and details of producer, area of origin, variety and alcohol by volume (ABV).
The Perfect Blend
100 Blender Recipes to Energize and Revitalize
Rather than focusing exclusively on smoothies and purees, the food blogger Tess Masters offers recipes for everyday dishes that incorporate a blended component, organized by specific health goals such as weight loss and boosting immunity.
Bee's Brilliant Biscuits
Family favourites such as Jammie Dodgers and Party Rings feature among the 80 recipes in this collection. Ideas range from the simple vanilla cookie to the more elaborate gingerbread house and even a chocolate chip wedding cake, with clear instructions and measurements in imperial and metric. Alphabet and number stencils are also included, enabling the creation of the personalized bakes that the author champions.
Oats + Seeds + Grains + Rice
Using a variety of grains, and milks derived from nuts or seeds, the 50 innovative recipes in this illustrated book are all sugar-free and vegan. In addition to savoury options including Quinoa, Sweet Potato and Edamame; or Black Rice, Miso and Shitake; are ideas for desserts and sweet toppings, such as Chocolate Berry Jar and Matcha Banana ‘Ice Cream’.
Pies and Tarts
For All Seasons
This collection of 100 sweet and savoury recipes features individual tartlets and handheld pies, main-meal bakes, and dishes suitable for larger gatherings. Ideas such as contemporary interpretations of classic Eccles cakes, sausage rolls and Cornish pasties sit alongside the more exotic empanadas, samosas and galettes. It also offers pastry-making tips and tricks and suggestions for decorative finishing touches. Slightly off-mint.
The New Wine Rules
A Genuinely Helpful Guide to Everything You Need to Know
This concise beginner’s guide to buying, drinking and storing wine comprises 89 simple and practical rules. Covering everything from Grand Cru to appellations, it also introduces topics such as grape families and common wine faults.
Life's Too Short to Drink Bad Wine
Over 100 Wines for the Discerning Drinker
The political columnist Simon Hoggart was also wine correspondent for the Spectator: his eclectic choice of 100 best wines at affordable prices is organized here into red, white, rosé and champagne sections. These are supplemented by features on how to read a wine label, guides to grapes and regions, and anecdotes including the story of California’s victory over France in a famous blind tasting.
The Jewelled Table
Cooking, Eating and Entertaining the Middle Eastern Way
Bethany Kehdy presents more than 80 authentic Middle Eastern dishes, with photographs of the area and notes on its food culture, including the concept of 'karam' – the gregarious hospitality of the region. The recipes, adapted to suit the modern cook and accompanied by detailed preparation instructions, range from meze-style favourites such as Whipped Hummus and Winter Tabbouleh to main platters including Pork Keftedes and Smoked Cod Tejen.
Traditions and Recipes from a Grand Brasserie
Restored to its former splendour in 2012, Zédel has been designed to evoke the atmosphere of the grand cafés of Art Deco Paris. AA Gill’s homage to the history and character of the establishment, which houses a brasserie, café, the Crazy Cogs cabaret and the Bar Américain cocktail bar, includes vintage and modern photographs and recipes for 40 of the brasserie’s dishes.
The Food Lovers' Anthology
Originally compiled by Peter Hunt and published as Eating and Drinking: An Anthology for Epicures in 1961, this volume of poetry and prose is full of unexpected delights: the ladies of Elizabeth Gaskell’s Cranford faced with the insurmountable problem of peas and two-pronged forks; Fitzroy Maclean’s account of ‘an unsatisfactory vegetable’ during his desert travels in Eastern Approaches; food-related limericks from Edward Lear; and words of wisdom from the great gastronome Brillat-Saverin.
Stay Slim, Live Longer
Reiko Hashimoto teaches Japanese culinary skills at Hashi Cooking, her school in London, always challenging ‘the myth that Japanese cookery is complex and mysterious’. In this book, she presents contemporary recipes, adapted for Western kitchens while using the traditional ingredients – containing plenty of carbohydrate but very little fat – that naturally promote fitness and longevity.
Recipes and Stories from Italy's Adriatic Coast
During her odyssey along the Adriatic coast, the chef Paola Bacchia learned that the food on offer was not only defined by region, but that it could be further narrowed down to provinces, towns and even families. The recipes in this volume – from a Wild Asparagus Omelette popular in Il Golfo di Trieste to a Venetian Stuffed Guinea Fowl – are presented alongside sections about the provenance of the ingredients and photographs of the landscape.