Made in London
Interspersed with historical snippets and shopping tips, and organized in sections including 'Breakfast and Brunch', 'Afternoon Tea' and ‘Late-Night London’, this illustrated compendium presents recipes invented in the city over the centuries. Traditional offerings, such as Chelsea Buns, and Omelette Arnold Bennett, feature alongside contemporary dishes that reflect the multicultural nature of the city, including Aromatic Beef Pho and Brick Lane Curry.
Italian Vegan Cuisine
Challenging the assumption that products of animal origin are intrinsic to traditional Italian cookery, this illustrated guide offers vegan alternatives to many of the cuisine's staple ingredients. An introduction explains how to make pizza dough, egg-free fresh pasta and dairy-free versions of various cheeses. The recipes, organized into starters, mains and desserts, feature dishes such as 'Mozzarella' Croquettes, Vegetable Pizza, and Lemon Tiramisu, each accompanied by notes on their derivation.
The Flavours of Andalucia
Elizabeth Luard combines her reminiscences of the years she spent in Andalucía with a wealth of cultural and historical information about, and recipes from, each of the eight provinces, illustrated throughout with her watercolour paintings of foods, places and scenes of everyday life. The dishes, such as Orange Salad from Granada, Fresh Sardine Casserole from Málaga and Chickpea and Wheat Soup from Almería, fuse the essential ingredients of the Mediterranean kitchen with classic North African flavours, reflecting the region's Moorish legacy.
The Constance Spry Cookery Book
Originally published in 1956, this is one of the great cookbooks – the sort that has its own bit of shelf, gets greasily annotated and is referred to as 'The Book'. It provides an encyclopedic range of basic know-how (even how to boil eggs); recipes for everyday and for special days; and describes techniques that pre-date most modern gadgetry, relying instead on sharp knives and elbow grease. This presentation edition is unchanged apart from the addition of metric measurements.
Good Old-Fashioned Roasts
This guide to roasting explains the equipment needed, where to source the best quality meat, what joints to buy, and how to prepare, cook and carve them. Among the many recipes are Roast Beef and Yorkshire Pudding, Rack of Lamb, Loin of Pork and Duck with Orange Sauce. It also advises on gravies, sauces and vegetables, and how to cook with leftovers.
Christmas with Good Housekeeping
Tried, Tested, Trusted
Each of the 150 recipes in this illustrated compendium, from canapes to Christmas lunch-with-all-the-trimmings, have been triple-tested by the Good Housekeeping cookery team to ensure perfect results. A dietary index highlights the recipes that are dairy-free, gluten-free, vegetarian and vegan, with metric and imperial measurements are listed. The volume also includes time management tips, creative leftover suggestions and advice on making the most of festive gatherings.
The Essential Cook's Kitchen
Traditional Culinary Skills, from Breadmaking and Dairy to Preserving and Curing
Alison Walker, the Food & Drink Editor at Country Living magazine, explains everything the aspiring country cook needs to know about artisanal food preparation and production in the home kitchen. Each of the chapters, which cover baking, cheese making, preserving, bottling, curing and potting, begins with an introduction to the traditional methods, equipment and ingredients required, followed by a selection of recipes that test the processes learnt. Step-by-step colour photographs illustrate some of the trickier tasks.
The Vegetarian Year
365 Healthy, Seasonal Recipes
Celebrating the diversity of plant-based meals, food writer Jane Hughes offers an illustrated collection of 365 easy-to-follow vegetarian and vegan recipes, inspired by many world cuisines and grouped into seasonal sections. By selecting the freshest and most abundant produce available at each time of year, she ensures that the dishes, such as Courgette and Broccoli Tagliatelle, Minted Lettuce Soup, Red Wine Mushroom Bourguignon and Nutty Onion Tart, offer optimum flavour and nutritional benefits.
The Essential Guide to Cooking with Cheese, Over 100 Recipes
‘Cheese,’ writes Michel Roux, ‘has so much to offer, in terms of flavour, texture and versatility’, as he demonstrates in these simple, adaptable recipes, which range from soups and canapés to desserts. He offers advice on putting together a cheeseboard, suggests original flavour combinations and adds his modern twist to classic dishes including pizza, fondue and soufflés (‘easier to master than you might think’).
MasterChef Kitchen Bible
The first part of this illustrated companion volume to the BBC television series Masterchef explains how to make a wide variety of classic dishes, such as Roast Chicken, or Pavlova, as well as a selection of starters, mains and desserts designed by noted contestants including Dhruv Baker and Jane Devonshire. The second section offers step-by-step tutorials on essential kitchen skills, such as how to make fresh pasta, and offers advice on buying kitchen utensils, stocking a store cupboard and flavour combinations.
Mary Berry: Family Sunday Lunches
Over 150 Delicious Recipes for a Relaxed Sunday Lunch
In this celebration of Sunday lunch, Mary Berry offers recipes for all seasons, from light summer salads to winter casseroles and curries. She gives tried-and-tested advice on preparing all types of roast plus traditional accompaniments such as Yorkshire puddings, cranberry sauce and stuffing, and includes roasting charts for both the conventional oven and the Aga. Other chapters cover canapés, vegetarian dishes, cold desserts and hot puddings.
Bake it Better
Part of the Great British Bake Off series of Bake it Better books, this is both a guide to basic ingredients, equipment and techniques and a collection of recipes arranged by biscuit types and the skills involved in making them: from Flapjacks in the ‘needs a little skill’ category to the challenges of Garibaldi Biscuits and Palmiers.
Real Cooking for Kids
This colourful introduction to cooking explains the basics – such as what simmering means and how to separate an egg – and has step-by-step instructions for 60 snacks, main meals and salads, including Carrot Hummus, Chicken Nuggets, Lamb Koftas and Hail Caesar Salad.
The Azerbaijani Kitchen
Traditional Azerbaijani meals are comprised of a series of dishes, such as kebabs, stuffed leaves and stews, for diners to share. Both sweet and savoury versions of pilaf are especially popular and the wide variety of spices, fruits, vegetables, fish and meat reflects Eastern European and Middle Eastern influences. This collection features over 100 recipes, including Marinated Skewered Lamb, Fishcakes in Broth and Stuffed Aubergines, as well as ideas for desserts and sauces.
A Norton Anthology of Food Writing
This collection of food writing ranges from the Old Testament to the present. Arranged by topic, the chapters cover the role of food in memory, ethnicity and identity, the politics of food, and kitchen practices. Several of the great food writers such as Julia Child and Anthony Bourdain are here, as are writers not usually associated with gastronomy: Chekhov on oysters, Hemingway on campfire meals, Roland Barthes on chopsticks and Jhumpa Lahiri on takeaways.
Bake it Better
Great British Bake Off - Sweet Bread and Buns
This collection of sweet bread and bun recipes from the The Great British Bake Off is organized into colour-coded groups: 'Easy Does It', 'Needs a Little Skill' and 'Up for a Challenge'. The bakes, such as Toasted Coconut Banana Bread, Croissants, and Panettone, are illustrated with step-by-step photographs, and a side panel lists the preparation time, oven time and storage instructions.
Gino's Islands in the Sun
Over 100 Recipes from Sardinia & Sicily to Enjoy at Home
While similar to Italian food, Sardinian and Sicilian cuisine both have a distinct identity, influenced by the islands’ geography and history. Inspired by their use of fresh ingredients and regional specialities, such as pecorino, shellfish and saffron, Gino presents over 100 simple recipes for starters, main dishes, sides and desserts, including Pork and Sage Risotto, Seafood Salad and Jasmine and Orange Sorbet.
Gino's Hidden Italy
How to Cook Like a True Italian
In 2016 Gino D'Acampo embarked upon an odyssey around northern and central Italy, meeting traditional food producers and sampling local specialities. In this companion volume to the ITV series of the same name he distils what he learnt about the distinctive culinary identity of each region into 80 authentic recipes including Chicory and Pancetta Risotto, Polenta-Crusted Mackerel and Sour Cherry Ice Cream.
For a New Generation
Following an introduction to the grains themselves, the 150 recipes in this collection create flavourful, modern dishes using ancient grains, most of which are now easily available. With influences from across the world, the emphasis is on family cooking, with snacks, meals and treats such as Shrimp and Quinoa Spring Rolls, Curried Cauliflower and Sorghum, and Blueberry Cornmeal Muffins. It includes vegan, vegetarian and gluten-free options.
Vietnamese Market Cookbook
Spicy, Sour, Sweet
The chapters in this illustrated volume, written by the entrepreneurs behind the successful East London street food brand Bành Mi 11, are organised by flavour ¬– sweet, sour, spicy, bitter and salty, further subdivided into An Com (everyday dishes), An Qua (festive meals), and An Choi (social food). Featuring recipes such as Caramelized Braised Pork Belly, Sea Bass Steamed with Beer, and Shrimp Lollipops, this is traditional Vietnamese cooking with a thoroughly modern twist.
The emphasis in this collection is on recipes that are quick, easy and healthy. Each one uses as few ingredients as possible and focuses on fresh, seasonal produce to create dishes such as Ricotta with Asparagus and Pea Shoots, Pan-Roasted Halibut with Capers, and a variety of salads. It also includes introductory guides to different cheeses, grains, olives and cuts of meat. Slightly off-mint and felt-tip mark on upper trimmed edge.
Low Carb Express
Cut the Carbs with 130 Deliciously Healthy Recipes
Based on the premise that adopting an eating plan that substitutes carbohydrates for proteins, healthy fats and vegetables does not mean compromising on taste or convenience, the food writer Annie Bell offers a selection of more than 130 simple dishes based on fresh seasonal ingredients, such as Aubergine Bruschetta, Spicy Fried Chicken, and Strawberry Chia Pudding. To support successful weight loss, a nutritional analysis of each calorie-counted recipe is included. Slightly off-mint and felt-tip mark on upper trimmed edge. Slightly off-mint and felt-tip mark on upper trimmed edge.
The Long and the Short of
The restauranteurs and cookery school owners Katie and Giancarlo Caldesi offer a collection of pasta dishes, inspired by their Italian travels, such as Roman Potato Gnocchi in a tomato sauce and Tuscan Linguine with Sausage and Kale Ragu. In addition to information about the origins of the featured recipes they explain how to make a variety of fresh pasta shapes and offer advice on flavour combinations.
Everyday Rice Cooker
Soups, Sides, Grains, Mains, and More
This practical illustrated cookbook details methods for preparing basic grains and includes recipes for 85 nutritious soups, stews, salads and side dishes, including a variety of options for vegetarians and pescatarians. The author also explains how to use a rice cooker to its fullest advantage to prepare complete meals such as Lemon Chicken Soup with Orzo, Mixed Mushroom and Bulgur Risotto and Miso Cod over Black Rice. Slightly off-mint and felt-tip mark on lower trimmed edge.
Essential Turkish Cuisine
Celebrating the influence of Chinese, Middle Eastern, Mediterranean and North African cooking on Turkish cuisine, the 200 recipes in this illustrated book range from simple meze such as Egg and Botarga Rolls to soups and main meals, including a selection of pilafs and meat stews. It introduces different cooking methods and explains the cultural significance, and preparation of, ingredients that may be less familiar in the West.
A Chinese Street Food Odyssey
This illustrated collection of over 100 recipes for authentic Chinese dishes was compiled by the authors during their extensive visits to the country’s markets, and their descriptions evoke the smells and sounds of the streets. With detailed instructions and an emphasis on simple ingredients, they include desserts and drinks as well as everyday meat and vegetarian dishes such as Lamb Skewers, Chicken Satay and Spring Rolls.
Porridge & Muesli
A favoured breakfast of athletes and dieters, porridge is filling, budget-friendly and cholesterol-lowering. Featuring a selection of oat, rye and wheat-based recipes, some with a Nordic twist, plus ideas for granolas, mueslis and toppings, this illustrated cookbook also includes nutritional information, serving suggestions and strategies for pan cleaning.
One Pot & Casseroles
Cooking Your Way to Good Living
One-pot cooking brings out the natural flavours of food, helps retain nutrients and creates less washing up. This collection of recipes, including Turkish Lamb Casserole, Sweet Chilli Chicken with Creole Rice, and Vegetable Goulash, hail from a variety of world cuisines and are easy to prepare and cook in a single pot – whether a dish, wok, saucepan or roasting tin. Slightly off-mint.
A Book of English Cheeses
Following a letter in The Times in 1937 about the difficulty of sourcing Stilton, Sir John Squire asked ten writers to raise awareness of local cheeses by recording the provenance and mythology relating to their favourite. Their entertaining and often humorous anecdotes, reprinted here with illustrations by EH Shepard, reveal an artisanal world as much under threat from mass production then as it is today.