The Curry Guy
Recreate Over 100 of the Best British Indian Restaurant Recipes at Home
In this bestselling book, based on the secrets he learned from British Indian restaurants chefs across the UK, Dan Toombs presents over 100 recipes that ‘taste like the ones at your local curry house – only better.’ In addition to starters, sides and classic British dishes including Chicken Dhansak and Lamb Rogan Josh, it features a selection of chutneys, and chef’s specials such as Kacchi Lamb Biryani.
Cooking On the Edge of the World
For Tom Morton, it was love at ‘first bannock’, and he married and settled in Shetland; for his son James, the Great British Bake Off finalist, it is the home he retreats to at every opportunity. In this entertaining and evocative book they share their passion for Shetland, its history, landscape and lifestyle and the food that ‘stems from survival’, with recipes such as Dirty Mackerel over Seaweed, Isolationist Sourdough and the cure for an Up Helly Aa hangover.
Breakfast Lunch Dinner Midnight
Written by two independent producers and lifelong enthusiasts of peanut butter, this recipe book starts with rudimentary guides to making your own from scratch and finding a brand that suits your tastes. It then offers around 50 illustrated recipes ranging from berry muffins and simple peanut brittle to satays, pasta sauces and West African peanut soup.
A Persian Food Journey
Fondly recalling her 'paradise' childhood in Tehran, Manuela Darling-Gansser presents a culinary history and photographs that illustrate the appeal of Iran's food culture. The recipes she shares, such as Baked Eggplant, Lamb and Chickpea Soup and Almond Sweet Bombs, demonstrate the diversity and sociability of Persian cuisine whether it is enjoyed at home, in a restaurant or on the street.
How to Lose Weight Well
Keep Weight Off Forever, the Healthy, Simple Way
Linked to the Channel 4 series exploring popular diets, and based on his own experience with weight loss, Dr Van Tulleken offers a four-step plan that encourages readers to adopt healthy habits for life. His guide contains achievable goals, meal plans and 75 straightforward recipes, including vegan options as well as roasted meats, curries and desserts such as Gooey Chocolate Pots.
Cook, Eat, Run
Cook fast, boost performance with over 75 ultimate recipes for runners
A Marathon-runner and qualified dietitian, Charlie Watson designed these recipes to help runners of all abilities to manage their nutrition and improve their performance. General advice on eating healthily is followed by 75 recipes ranging from Oat Berry Breakfast bars and pre-run meals, including Avocado Carbonara, and Salmon and Sweet Potato Fishcakes, to ideas for post-run snacks.
Eat Well, Live Long
Your Guide to the Truth Behind the Foods We Eat and What to Choose for Optimum Health
Clarifying the links between diet, health and longevity, this volume begins with the basics of nutrition and an explanation of how modern processing affects the quality of our food. It highlights the ingredients to avoid, as well as the foods to consume more of, and suggests the simple food swaps and further steps that can be taken to build better habits. Slightly off-mint.
Wholefood Heaven in a Bowl
Natural, Nutritious and Delicious Wholefood Recipes to Nourish Body and Soul
A celebration of naturally healthy, unprocessed ingredients and flavours from around the world, this illustrated volume features more than 65 of the vegetarian and vegan dishes the husband-and-wife team David and Charlotte Bailey serve from their street-food van. The recipes, including easy-to-eat bowl meals and one-pot dishes, all incorporate a wide range of cereals, pulses, nuts, seeds and plants.
Recipes for a More Delicious Life
Aiming to appeal to both committed vegans and meat-eaters, the naturopath, chef and blogger Kyra de Vreeze presents an illustrated collection of 40 plant-based recipes for breakfast bowls, light suppers, indulgent desserts and drink. The dishes include Buckwheat Pancakes with Cacao Spread, Hijiki (seaweed) Salad, Middle Eastern Stew and Coconut Lavender Bonbons.
The New Art of Cooking
A Modern Guide to Preparing and Styling Delicious Food
Based on her years working as a professional food stylist, Frankie Unsworth presents a highly illustrated guide to creating visually enticing culinary scenes and advises on the simple toolkit required to replicate them. Sharing some of her favourite recipes, ranging from simple workday suppers to indulgent feasts, she explains how to set the stage through carefully chosen lighting, fabrics, tableware and accessories, and offers advice on selecting the best produce, creating a composition and garnishing.
MasterChef: The Classics with a Twist
Eleven Masterchef champions contribute to this book of 100 common recipes reinvented with the imagination and flair that the show celebrates. Interspersed with interviews with the chefs, recipes such as Natalie Coleman’s Chili Con Carne Samosas, Mat Follas’s Salmon Tartare and James Nathan’s Deconstructed Eton Mess demonstrate how familiar dishes can be taken to the next level.
From Pantry to Plate: Delicious Recipes for Your Table
The London-based chef Robin Gill's culinary style combines the best farm-to-table produce with traditionally made larder staples. In this illustrated volume, he explains the processes, including fermenting, pickling and curing, required to build a stock of preserved foodstuffs and condiments and presents a selection of his signature recipes – from Applewood Smoked Eel and Suckling Pig Belly to Hibiscus Doughnuts and Pumpkin Beer.
Decorate Cakes, Cupcakes, and Cookies with Kids
Techniques, Projects, and Party Plans for Teaching Kids, Teens, and Tots
Autumn Carpenter begins by offering a range of child-friendly recipes for cakes, cookies and cupcakes, plus a simple guide to decorating with fondant and buttercream and instructions to make complementary mini-treats. She goes on to present fifteen themed projects designed to spark the imagination of young bakers, including 'Age of the Dinosaurs' and 'Magical Princess', allocating each a difficulty rating of 1–3 stars.
Skin Healing Expert
Your 5 Pillar Plan for Calm, Clear Skin
Hanna Sillitoe describes how she cleared her skin of severe psoriasis, eczema and acne by making small, achievable changes to her diet, mindset and exercise routine. She includes practical worksheets to track progress and offers guidelines on dealing with stress, sleep and self-care, as well as recipes for her tried and tested natural skincare products.
Healthy Eating to Reduce the Risk of Dementia
100 Fantastic Recipes Based on Extensive, In-depth Research
Margaret Rayman and a team of nutritional experts give clear guidelines on diet and lifestyle adaptations that may help to protect against the risk of developing dementia. They explain which foods and nutrients can help to protect the brain and keep it functioning at its best, and offer a collection of easy-to-prepare recipes.
The Cacao Cookbook
Discover the Health Benefits and Uses of Cacao, with 50 Delicious Recipes
Raw cacao, once considered by ancient civilizations as a food of the gods, is both a natural 'mood booster' and an excellent source of vitamins and minerals. Moreover, because it is unsweetened, it works equally well in savoury and sweet dishes, a fact reflected in this collection of recipes from around the world.
A Cheesemonger's History of the British Isles
Realizing that some of the artisanal cheeses he was sampling for Neal’s Yard Dairy were similar to those made in the Neolithic era, Ned Palmer set out to explore the history of cheesemaking. Travelling across Britain and Ireland, he uncovers the stories behind long-term favourites such as Cheddar and Stilton and rejoices in the recent ‘Great Cheese Renaissance’ that has seen the revival of farmhouse varieties.
The Complete Fish and Seafood Companion
Mitch Tonks presents a comprehensive guide to buying, preparing, and cooking fish and seafood. A species-by-species breakdown, divided into white fish, oily fish and shellfish, comprises tasting notes and information on territory, seasonality, nutrition, and sustainability. More than 100 recipes are accompanied by photographs documenting his daily life on Brixham Harbour and anecdotes from fishing communities.
Chateau, Jardin, Cuisine
Secret Recipes from the Ardèche
Having moved from London to a farmhouse in the Ardèche, in southeast France, Regina von Planta began to create a kitchen garden, learning at first-hand how the area's challenging terrain influences its cuisine. In this volume, she presents sixty recipes that showcase the local ingredients for which the region is famed, such as goats cheese, chestnuts, figs and quince, interspersed with location and food photography. Slightly off-mint.
Super Food - 4 Books
With quotes from noted thinkers, botanists and culinary experts, each of the illustrated volumes in this series outlines the history and health benefits of one superfood ingredient. Recipes for food and drinks as well as natural beauty treatments and household products are followed by instructions on how to grow your own from seed or stone. The four titles included in this set are: Super Food: Pomegranate (Read more...) Super Food: Cucumber (Read more...) Super Food: Beetroot (Read more...) Super Food: Avocado (Read more...)
The Food Effect Diet
Following the success of her Food Effect Diet, which was serialized in The Times, doctor and nutritionist Michelle Braude offers a similar weight-loss programme for vegans. With an emphasis on long-term health, she dispels dietary myths and offers information on getting adequate amounts of fat, carbohydrate and protein, before concluding with a selection of simple recipes and a 28-day menu planner.
Orange Blossom & Honey
Magical Moroccan Recipes from the Souks to the Sahara
John Gregory-Smith embarks upon a culinary odyssey around Morocco, exploring off the beaten track and discovering that the nation's modern food has Berber, Arabic, Moorish and Mediterranean influences. Inspired by his travels, he presents a collection of recipes for street food, tagines, meat and seafood dishes, and desserts, accompanied by location photography.
Detox Kitchen Vegetables
Lily Simpson advocates a holistic approach to nutrition, explaining how a diet free of wheat, dairy and refined sugar and abundant in good quality, predominantly plant-based foods can help to strike a balance between joyfulness and good health. She presents 150 recipes that demonstrate the versatility of 33 vegetables, their flavour enhanced with carefully chosen grains, herbs and spices.
Kew's Global Kitchen Cookbook
101 Recipes Using Edible Plants from Around the World
Organized by continent and illustrated with artwork from the archives of the Royal Botanic Gardens in Kew this volume explores the culinary history of an eclectic variety of fruits, vegetables, herbs and spices from around the world and presents 101 recipes that incorporate them, from cumin-infused Kashmiri fish curry to Cornish saffron cake.
Born in France and now owner and chef of Le Manoir aux Quat’Saisons in Great Milton, Oxfordshire, Raymond Blanc loves to teach as well as cook. Here, he presents an inspirational cookbook, containing over 100 of his recipes arranged by ingredients – including eggs, bread, fish, lamb, vegetables by season, and chocolate – but also designed to share the experience and secrets of a master chef and empower the novice cook.
Reinventing the Wheel
Milk, Microbes and the Fight for Real Cheese
This insight into contemporary artisan cheese-making explains what has been lost through homogenized factory production and how small local producers are rediscovering the methods of their forbears. The importance of microbes for flavour and health benefit is investigated as well as the influence of cattle breeds and farming methods on the production of cheese.
Written with advice from a neuroscientist and a nutritionist, Karen Thomson – who has struggled with her own addictions – provides tools and techniques to help overcome a reliance on sugar and carbohydrates. Her 8-week plan includes journal exercises, to track progress and explore the emotional ties that can lead to negative eating habits, as well as meal plans for every day of the programme and over 50 recipes.
Saffron in the Souks
Vibrant Recipes from the Heart of Lebanon
Having travelled the length and breadth of Lebanon, from the vibrant souks of Tripoli and Beirut to the quiet calm of the Chouf Mountains and Qadisha Valley, to sample the very best of the country's cuisine, John Gregory-Smith presents a wide selection of the recipes he encountered. The dishes, such as Stuffed Vine Leaves, Okra Stew, Chicken Fetteh and Peanut Honeycomb, are interspersed with location and food photography.
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.
Suppers to Celebrate the Seasons
The television chef and Evening Standard columnist Clodagh McKenna covers every aspect of hosting guests for supper, from designing a well-balanced meal and dressing the table to preparing easy nibbles, simple cocktails and edible gifts. She presents 20 three-course menu plans organized by season, from an intimate Spring dinner-à-deux to a Christmas Day feast for eight.
Super Food: Pomegranate
Cultivated and used medicinally for thousands of years, the pomegranate has been hailed as 'the King of the Fruits' due to its antioxidant properties. In addition to culinary ideas for salads and soups, the recipes in this book show how to make use of its exfoliating and moisturising properties in home-made beauty products.
Super Food: Beetroot
Descended from wild sea beet and widely cultivated by the Romans, beetroot and its leaves are rich in nutrients. The recipes in this book include a traditional Slavic Borscht and an infused gin, and information is also given on how to use the vegetable as a lip stain and hair colourant.
Super Food: Avocado
A valuable source of mono-saturated fat, which helps lower cholesterol, avocado can be added to salads and creamy cocktails as well as guacamole. In addition to culinary recipes, this volume shows how to make a nourishing hair and skin treatment from its flesh, and a pinky-peach fabric dye from the stone.
The Spice that Changed the World: Over 100 Recipes, Over 3,000 Years of History
Christine McFadden explores the history of the ‘king of spices’ as a commodity, medicine and culinary ingredient, as well as its cultivation, before presenting 100 recipes in which it plays a key role. In addition to soups and meat dishes, in which pepper is well-known for enhancing flavour, there are more surprising inclusions, such as Strawberry and Black Pepper Ice Cream and White Pepper Shortbread.
Salads for all Seasons
Internationally acclaimed chef Peter Gordon presents numerous ideas for salads that can be eaten as a side dish or main meal. Organized by core ingredient – vegetables only, grains, fish, meat – and with the emphasis on creating variety in taste and texture, the recipes range from simple green salad to more elaborate offerings such as poached salmon, served warm with almond and grapefruit cous cous.
The cancer survivor and clinical nutritionist Shauna R Martin offers an overview of the benefits of detoxing and the ingredients and equipment required and goes on to present four 4-day green juice and raw food cleanses – one for every season. Each of the nearly 70 vegan recipes contains up to nine servings of fresh vegetables and fruits, with no added water or sugar.
The Yoga Kitchen
Over 100 Vegetarian Recipes to Energise the Body, Balance the Mind and Make for a Happier You
Applying the aims of yoga – a balanced mind and energized body – to cooking, chef and naturopath Kimberly Parsons offers over 100 vegetarian dishes. Free from gluten and refined sugar, and stylishly photographed, the recipes are arranged by chakra, from Mushroom Ragu and Chocolate Beetroot Cake – to reinforce a connection with the earth – to Roasted Fennel and Lemon Salad with Turmeric Walnuts, rich in nutrients to nourish the brain.
The Vegetarian Option
Simple, Vegetarian, Delicious
Simon Hopkinson's observation that 'dinner cooked without carnivorous and piscatorial leanings can be every bit as exciting as those with', is at the heart of this volume. Emphasizing the importance of good quality, seasonal produce, he shares recipes for everything from quick suppers to cocktails, accompanied by thoughtful essays on subjects such as preparing the perfect bouillon and the joys of the humble parsnip.
The Scandinavian Cookbook
Aimed at the home cook, this well-illustrated collection of over 100 recipes emphasizes the seasonality of different foods. Beginning with Danish pastries and warming Lamb Stew with Rosemary Mash in the winter months, it moves on to dishes featuring fresh herbs and fruits in the spring and summer, such as Fishcakes with Herb Remoulade and Dill Potatoes, and Vanilla Parfait with Redcurrants.
Created by fermentation, probiotics can improve gut health, boost the immune system and alleviate stress and anxiety. Following a brief introduction to the ingredients and equipment needed, the 60 fermented drinks in this collection use either a starter culture to create kefirs such as Strawberry Ginger Water, or natural yeasts and bacteria combined with fruit for options including Blackberry Vanilla Tepache or Pineapple Ginger Soda.
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.
From the Earth
World's Great, Rare and Almost Forgotten Vegetables
The acclaimed Australian chef Peter Gilmore takes the reader on a beautifully photographed culinary and historical quest into the world of heritage vegetables, combining detailed information on 48 varieties from tatume squash to mangel beetroot with recipes. He explains how his passion for unusual produce has informed and inspired his work and shares advice from expert growers on producing crops with a focus on flavour and sustainability.
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.
Kombucha & Co
Tips & Recipes to Make Your Own Kombucha, Kefir, Jun, Ginger Beer, Honey Mead & More
Living probiotics are known to enhance gut health, leading to improved digestion, heightened immunity and a sense of wellbeing. Felicity Evans provides a clear explanation of the science behind her recipes, including water and milk kefirs, kombuchas (teas), beet kvass and pineapple tepache, and offers advice on equipment and ingredients, plus troubleshooting tips.
Gloriously Gluten Free
Sweet Treats, Cakes, Tarts and Desserts
Aiming to combine the nutritional qualities of Californian 'wellness food' with the grandeur of patisserie, Frederick Jules presents a selection of sweet recipes – such as Pecan-Chocolate Tartlets, Lime Pavlovas and Carrot Cupcakes – that are variously gluten-free, lactose-free and vegan. He explains how to create a bespoke flour mix and offers advice on plant milks and oils.
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.
Hearty, Authentic Recipes for Everyday Cooking
Highlighting the vibrant flavours of Spanish food, this collection of over 100 recipes is drawn from all regions of the country. Organized by course, the dishes include Moorish-spiced pork kebabs, Catalan-style Stuffed Squid, and Basque Almond Cookies shaped to resemble the region’s traditional terracotta roof tiles. Also included are expert wine notes, cook’s tips and a guide to staple ingredients.
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.
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.
Contemporary Cake Decorating Collection - 3 Books
With almost 30 years of sugar-craft experience, Lindy Smith was inspired to start a career as a culinary artist when she made her own wedding cake. In this series, she offers step-by-step illustrated tutorials on stencilling, piping and flower-work – demonstrating how to recreate her signature fresh, modern look on cakes, cupcakes and cookies for all occasions. The three titles included in this set are:Contemporary Cake Decorating Bible: Stencilling (Read more...) Contemporary Cake Decorating Bible: Piping (Read more...) Contemporary Cake Decorating Bible: Flowers (Read more...)
Get Your Kids to Eat Anything
The 5-Phase Programme to Change the Way Your Family Thinks About Food
Mother of two Emily Leary explains her holistic approach to overcoming fussy eating, encouraging families to explore new textures and flavours together. Through 70 recipes, she demonstrates how to make trying something new the norm, from adding ingredients such as lentils to a familiar Spaghetti Bolognese to getting creative with Colourful Fruit and Veg Lollies and experimenting with unusual combinations including Peach and Plum Breakfast Bagels.
The River Cottage Cheese and Dairy Handbook
Describing the process from beginning to end, this illustrated book explains how to make a range of fresh and mature cheeses from cow’s, sheep’s or goat’s milk. For enthusiasts, instructions are given for making a starter and a vegetable rennet, although commercially available options can be used instead. Recipes that use cheese as a main ingredient are also included, and a troubleshooting guide offers tips for remedying common issues.
10-a-Day the Easy Way
Fuss-Free Recipes and Simple Science to Transform Your Health
The Sunday Times bestselling author James Wong presents the scientifically based argument for eating double the recommended portions of fruit and vegetables per day. Rejecting the notion of 'banned' foods, he goes on to offer 80 world-cuisine influenced recipes suitable for both meat-eaters and vegetarians (and easily adapted for vegans), modified to incorporate a higher percentage of fresh, healthy produce.
The Art of Swedish Breads and Savory Treats
Johanna Kindvall offers an exploration of the roots, customs and modern incarnations of the smorgasbord, the classically Swedish way of presenting various meats, cheeses, salads, breads and other savoury treats. She goes on to share recipes for a range of traditional and contemporary dishes including rustic rye bread, gravlax with fennel, meatballs, cured ham and dill-pickled cucumbers.
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.
Vegetarian Party Food
Delectable Vegetable-Forward Bites for Entertaining
With recipes designed to make vegetarian entertaining stress-free, this illustrated volume presents a range of meat-free dips, starters and finger-foods from around the world – from Turmeric and Lime Hummus and Spiced Guacamole to Hasselback Baby Beetroot with Feta. A chapter dedicated to vegan eating and advice on stocking a meat-free pantry is included.
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.
Superfood Weeknight Meals
Healthy, Delicious Dinners Ready in 30 Minutes or Less
Aiming to make healthy eating more attainable for busy parents, Kelly Pfeiffer demonstrates how it is possible, without much effort, to cook everyday family meals that incorporate one or more of ten nourishing superfoods, including cauliflower, quinoa, eggs and spinach. The recipes, such as Creamy Avocado Pasta, Thai Chicken and Sweet Potato Bisque, and Salmon Quesadillas, cater to both meat-eaters and vegetarians.
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 Gravlax (salt), Kashmiri Potato Curry (chilli) or Aztec Hot Chocolate (cacao) that illustrate their versatility.
The Ultimate Fresh, Satisfying Meal, on One Plate
The Leith School-trained food writer Kat Mead presents 60 main-course salad recipes full of texture and flavour. With cold and hot options for vegetarians, vegans, carnivores and pescatarians, the dishes, such as Fattoush with Heirloom Tomatoes and Freekeh and Chickpeas with Pulled Harissa Lamb, are designed to make the most of seasonal ingredients.
Salt, Butter, Bones
Mastering the Art of Good Cooking
Formerly head chef at Ottolenghi’s Nopi in Soho, Nicole Pisani presents 100 ideas for breakfasts, mains and desserts inspired by her world travels. Making good use of her favourite ingredients and adapting professional techniques such as smoking and curing for the home kitchen, she shows how the simplest of recipes can create an intensely flavoured dish.
Honestly Healthy for Life
Healthy Alternatives for Everyday Eating
The first part of this illustrated volume outlines the multiple benefits of alkaline eating – such as improving immune function in the gut and eliminating digestive disorders – and offers nutritional guidance on using foods to help restore the body's healthy balance. Next follows a selection of 100 recipes suitable for all occasions, from cooking for a crowd to easy weekday suppers.
And How to Cook Them
The Celebrity MasterChef champion Angellica Bell advocates a 'learning by doing' approach to cooking. She presents thirty sweet and savoury dishes, including Chicken Quesadillas, Cottage Pie and Cherry Bakewell Tartlets, designed to introduce aspiring young chefs to basic culinary skills such as chopping, rolling and zesting while offering advice on staying safe in the kitchen.
A Book for Cooks
101 Classic Cookbooks
Journalist and cookbook enthusiast Leslie Geddes-Brown presents a compendium of her favourite examples, chosen for their innovation, influence or simply their beauty. Classics from Elizabeth David and Delia Smith are featured, as are books by celebrity chefs, specialist volumes including Michel Roux’s Eggs, and less-known publications such as Roald Dahl’s Cookbook. Sample pages of each are reproduced, with accompanying text discussing their significance.
Memories of Gascony
The chef Pierre Koffmann draws on his rural roots in southwest France in this collection of recipes and anecdotes. Using simple, local ingredients and organized by season, the book includes such classics as Roast Duck with Olives and Toulouse Sausages with White Beans and Tomatoes as well as dishes featuring the region’s wild mushrooms, breads and preserves.
New Southern Cooking
Brad McDonald showcases his take on the classic soul food of the American south. He shares recipes for dishes such as Gumbo, Cornbread with Honey Butter, Grilled Oysters and Lemon Icebox Pie, interspersed with insights into the region's culinary heritage and legendary hospitality.
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.
Brilliant Bakes and Cakes
Liam Charles, the breakout star of The Great British Bake Off 2017, introduces an eclectic range of bakes in his characteristically cheery style. The recipes include his famed Mega Choccy Cupcakes, Cheesy Garlic Monkey Bread and Salted Caramel Millionaire Dominoes, plus dishes influenced by his Caribbean heritage – such as individual curried goat pies and salt fish doughnuts.
Honey & Co.
Food from the Middle East
Sarit and Itamar opened their first restaurant, Honey & Co., on London’s Warren Street in 2012, specializing in Middle Eastern food. Here, they explain their working methods and share their passion for the region’s smoky, herb-rich dishes. The many recipes include mezze, salads, casseroles, slow-roasted lamb, and desserts.