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.
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 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.
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 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.
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.
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.
Designs and Sketches for elBulli
Ferran Adrià, chef of the three-Michelin-star restaurant elBulli, collaborated with industrial designer Luki Huber to create bespoke cooking and serving implements that would facilitate his advanced methods and enhance the presentation of his food. This notebook of Huber’s sketches and photography includes such innovations as a mould to insert fillings between the tines of a fork and silver-plated meringue boxes.
Classic Indian Vegetarian Cookery
This extensive guide to the subcontinent’s vegetarian cuisine starts with a detailed introduction to standard techniques and staple ingredients, from black salt and kohlrabi to lotus root. Julie Sahni, a well-known culinary expert, gives instructions for making the classical types of curry as well as recipes for stews, breads, rice dishes and condiments from every region of India.
Guilt-Free Nice Cream
Over 70 Amazing Dairy-Free Ice Creams
The chef and food blogger Margie Broadhead outlines how, by using bananas as a base, it is possible to create a variety of healthy dairy-free frozen desserts without compromising on flavour. The recipes include cakes, tarts and ideas for breakfast pots and smoothies and 'nice creams' in classic flavour combinations such as rum and raisin and raspberry ripple.
The Modern Italian Cook
The pared-back culinary style of the renowned River Cafe chef Joe Trivelli was inspired in part by memories of holidays spent in Southern Italy watching his grandmother transform a few simple ingredients into a range of dishes. In this illustrated volume, he shares recipes for the traditional Italian-with-a-twist dishes he cooks at home, including Spaghettioni with Salted Sardines, Lamb Chops in Tin Foil and Pine Nut Ice Cream.
Year of Food and Farming
The radio producer and writer Keri Davies narrates a year with the Archers in Ambridge, starting in September, with Victoria Sponge in the Tearooms, making Sloe Gin and the start of the turkey-rearing season. Time marches on with seasonal work on the farm, goings-on in Ambridge and recipes – Curried Turkey Soup with the Christmas left-overs, Haggis with Neeps and Tatties in January, cricketers’ tea in May – and so to August, the Summer Fete and Lemon Curd.
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, and metric and imperial measurements are listed. The volume also includes time management tips, creative suggestions for leftovers 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.
Super Grains and Seeds
Wholesome Ways to Enjoy Super Foods Every Day
Amy Ruth Finegold, who resolved the digestive issues that plagued her for more than twenty years by adding more ancient grains and seeds to her diet, explains how to incorporate many different varieties into everyday dishes. She shares recipes from all over the world including Indian Spiced Chickpea Pancakes, Cajun Quinoa Soup, and Italian Yogurt Panna Cotta with Oat Crumble.
The Culture, Craft and Cult of the Cook's Knife
For the award-winning food journalist Tim Hayward, ‘A kitchen knife carries a cultural, historical and technological load out of all proportion to its simple structure’. He begins this book with chapters on the design, materials and manufacture of that structure, then goes on to describe and illustrate the form and function of 40 different kitchen knives, arranged in chapters on Western, Chinese, Japanese and working knives, accessories, and specialized knives for ingredients such as mushrooms, cheese and oysters.
The Gut Health Cookbook
Feel Better from the Inside Out with Over 60 Recipes for Digestive Health and Vitality
Consuming foods with a naturally fermented component helps to maintain a healthy gut, increase energy levels and stabilize blood pressure. In this illustrated guide, Dunja Gulin explains the basics of fermentation and how to manage different microbial communities. She then shares more than 60 recipes for milk, grain, bean, seed and nut ferments including Mineral-Rich Porridge, Hearty One-Pot Miso Soup and Coconut Kefir Smoothie.
A Comprehensive Guide
Observing that until recently the term 'flour' was implicitly defined as ground wheat, Christine McFadden provides an introduction to forty-five alternatives, from amaranth and millet to quinoa and spelt. She notes the plant source, nutritional content, texture and taste of each variety, and provides recipes such as Mushroom, Artichoke and Tomato Pizza with an emmer flour base, and Banana, Walnut and Raspberry Cake made with pea flour.
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.
Over 300 Delicious, Fuss-Free Recipes
Thomasina Miers's observation that 'to me, home cooking means spending some time, but not all the time, cooking nourishing flavoursome food', captures the essence of this illustrated collection of more than 300 nutritionally balanced dishes. Ranging from Seafood Paella and Asian Roast Cauliflower to Marmalade & Poppy-Seed Muffins, many of the recipe suggestions are paired with a bonus 'Why Not Try' meal designed to repurpose leftover ingredients.
The River Cottage Meat Book
This highly illustrated volume opens with Hugh Fearnley-Whittingstall's 'Meat Manifesto'. He then explains the different cuts and the cooking techniques associated with them, followed by a selection of more than 150 recipes including such classics as Roast Pork with Crackling and Toad in the Hole and, more exotically, Thai Pork Dumplings and Curried Goat.
Cooking with Chillies, the World's Favourite Spice
Aiming to showcase the extraordinary versatility of the chilli, the food writer Kay Plunkett-Hogge explores the many varieties available to the modern cook and provides a chart that lists the heat of each. She explains how to balance the fiery fruit's flavour in more than 120 dishes inspired by her world travels – such as Dorset Chilli Apple Chicken, Pad Thai Noodles and Pavlova in Purgatory.
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.
The Scottish Berries Bible
This compact volume offers advice on cooking with soft fruits and features savoury and sweet recipes, including Duck with Blackcurrants and Blaeberry Polenta Cake. Illustrated by the noted Fife-based cartoonist Bob Dewar, it is part of Birlinn's Food Bible series, which showcases the very best of Scottish ingredients and cookery.
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. Age 6+
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.
Toast and Marmalade
And Other Stories
Calling to mind childhood picnics, fragrant gardens, endless summers and cosy winters, Emma Bridgewater's distinctive pottery – manufactured and traditionally hand-decorated in the Staffordshire Potteries – has found its way on to the dresser shelves and kitchen tables of homes all over Britain and beyond. Comprising an assortment of family photographs, recipes, childhood reminiscences and musings on her inspirations and artistic processes, this volume encapsulates Emma's creative approach to life.
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.
My Family Kitchen
Favourite Recipes from Four Generations
Many of the recipes in this collection were ‘handed down, begged and borrowed’ from the friends and family of actress and Celebrity Masterchef winner Sophie Thompson, who has then customized them to make them her own. Featuring both international cuisines, such as Laksa, Thai Fish Cakes and Dhal, and traditional British classics including Roast Lamb, Squashed Fly Biscuits and Brandy Snaps, there are dishes suitable for all occasions, from simple suppers to celebrations.
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.