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.
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.
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.
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.
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.
The Cardamom Trail
Chetna Bakes with Flavours of the East
During her time competing in The Great British Bake Off 2014, Chetna Makan became known for infusing traditional Western bakes with Indian flavours, an approach she continues with this illustrated collection of more than 100 sweet and savoury offerings. The recipes, such as Pear and Cardamom Caramel Upside-Down Cake and Curry Onion Tart, are interspersed with information about her eleven favourite spices along with advice about combining and balancing flavours.
The Busy Mum's Vegetarian Cookbook
Family Mealtimes Made Easy with 120 Delicious Meat-Free Recipes
Mary Gwynn, a former editor of M&S magazine, has a flexible approach to vegetarian eating, whereby she includes advice on tweaking or supplementing her recipes to appeal to all members of the family, including carnivores and pescatarians. Budget-friendly, well-balanced and full-flavoured, the dishes, such as Easy Vegetable Korma, Moroccan Filo Pie, and New Potato and Spring-Green Hash, reflect many different world cuisines.
You Can Conquer Pain
How to Break the Pain Cycle and Regain Control of Your Life
The osteopath and naturopath Leon Chaitow outlines a variety of natural approaches to pain relief including hypnotherapy, hydrotherapy, cognitive behavioural therapy and herbalism. He also shares a directory of suggested treatments for a range of common problems, including headache, neck and shoulder pain and backache, and a series of illustrated step-by-step self-help exercises.
The Vegan Cookbook
100 Sensational Recipes to Inspire and Invigorate
Emphasizing that a meat- and dairy-free diet is not necessarily one of restriction or denial, the food blogger Adele McConnell introduces this illustrated guide by explaining the benefits of, and how to transition to, plant-based eating. She shares more than 100 innovative nutrient-packed recipes, such as Quinoa Porridge, Pan-Fried Sage and Basil Gnocchi and Lavender Panna Cotta.
Shaped by its geography, climate and culture, Thailand’s eclectic culinary scene depends upon the growers, chefs, hawkers and home cooks who help to maintain and reinterpret the nation’s regional styles and flavours. In this World Kitchen volume, illustrated with colour photographs, their stories are interspersed with over 100 recipes for authentic street foods, soups, curries, noodle dishes and desserts.
Recipes from the Veneto, Adriatic Croatia and the Greek Islands
From the days when it controlled the silk, saffron and spice trading routes from East to West, the culinary output of the Venetian Republic has reaped the benefits of its neighbouring cultures. Here, the food writer Nino Zoccali selects 80 dishes, such as Roast Lamb Croatian-style, Cretan Sweet and Sour Red Mullet and Ricotta and Rose Crepes from Dubrovnik, that demonstrate the region's rich heritage.
Food. People. Stories
Tel Aviv boasts a diverse culinary scene. In this illustrated volume, the restaurateur Haya Molcho travels around the city, seeking gastronomic inspiration from chefs and other notable inhabitants. She then recreates the food she remembers from her childhood, sharing recipes for dishes such as Knafeh, Green Shakshuka, Sarma, Israeli Paella and Pickled Lemons.
My Asian Kitchen
In this illustrated cookbook, food writer Jennifer Jones shows how easy it is to create Modern Asian cuisine such as sushi, ramen and kimchi at home. The recipes, such as Vietnamese Spring Rolls, Bao Buns and Spicy Xian Pork Noodles, are supplemented by a comprehensive glossary, and diagrams are provided to help navigate trickier tasks such as folding dumplings.
Lands of the Curry Leaf
A Vegetarian Food Journey from Sri Lanka to Nepal
The chef Peter Kuruvita takes the reader on a culinary journey across the Indian subcontinent, sharing a collection of more than 100 vegetarian dishes that reflect the diversity of the region, such as Cauliflower Samosas from Bangladesh, Beetroot Hotpot from Afghanistan and Cucumber Curry from Sri Lanka. The recipes are supported by a detailed glossary of ingredients plus advice on tempering and blending spices and adapting authentic cooking methods to the home kitchen.
Good Without Gluten
With an emphasis on respecting dietary restrictions without compromising on texture or flavour, the chefs from the noted Parisian patisserie No-Glu share a collection of 65 gluten-free dishes such as Focaccia with Fresh Herbs, Pear Almond Muffins, Smoked Duck and Caramelised Leek Quiche, and California Pizza. Detailed information about the flours, grains, starches, oils and dairy substitutes used in the recipes is included.
Recipes from Indonesia
In this comprehensive, highly illustrated introduction to the food Indonesia, Eleanor Ford presents 100 recipes that demonstrate the diversity of the region’s cuisine, from Sumatran Beef Rendang to Javan Spiced Tempah, and from Balinese Green Bean Lawar to Malukun Blackened Snapper. She also offers advice on preparing a Bumbu, the spice paste that forms the basis of most of the dishes featured.
The Danish capital is famed for its simple cuisine based on locally produced, seasonal ingredients, served in an atmosphere of ‘hygge’, or cosiness. This introduction to the food culture includes recipes from the city’s best eating places, from breakfast staples such as rye bread and eggs, through the smoked fish and meats for which Denmark is famous, to tempting desserts and snacks.
Cauliflower is King
70 Recipes to Prove It
The humble cauliflower boasts many benefits, being an excellent source of dietary fibre and possessing a subtle flavour that complements a wide variety of dishes. Offering 70 recipes sourced from all across the world that incorporate it, such as Smoked Fish Kedgeree, Moroccan Beef Tagine and Lime and Coconut Cheesecake, this illustrated volume also includes advice on pickling and ricing.
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.
The Curry Guy: Easy
100 Fuss-Free British Indian Restaurant Classics to Make at Home
Having devoted years to researching the methods and secrets of British Indian restaurant chefs from across the UK, knowledge he distilled into his first bestselling title The Curry Guy, Dan Toombs now turns his attention to quick-cook curries that don’t compromise on flavour. The 100 dishes featured include takeaway favourites such as Chicken 65, Black Dhal, Aloo Chaat, Prawn Balti and Lamb Keema Saag.
Recipes That Celebrate the Sour and the Sweet
From limes to yuzu to grapefruit, few foods are as versatile as citrus fruits. In this illustrated volume, Catherine Phipps explains what she has learned about the varied use of citrus in world cuisines. She goes on to share 170 recipes for a selection of Asian and Mediterranean-inspired dishes such as Lime Marinated Fish and Blood Orange Tarte Tatin, many of which can be customized to use seasonal produce.
Iconic Dishes and Cult Recipes
Known for its Kimchi (fermented cabbage) and spicy barbeque food, Korean cuisine has made a significant contribution to global food trends in recent years. This illustrated cookbook offers a range of easy to prepare rice and noodle dishes, as well as the pancakes, fritters and banchan (the vegetable-based side dishes that accompany most meals) that feature in the home and street kitchens of Seoul and beyond.
52 Happy, Healthy Lunches
The secret to creating a crisp jar salad that will keep fresh overnight is in the layering: place the dressing at the base, add protein or grains, then nuts or seeds, and end with the leafy greens and herbs on top. Decant the salad into a bowl when you're ready to eat. The 52 recipes featured here cater for all tastes and dietary requirements and include classic combinations, such as a Niçoise, and more exotic options, such as a Middle Eastern Beef salad.
The Food of Argentina
Asado, Empanadas, Dulce de Leche and More
Argentine cuisine combines global influences with local ingredients in the country’s stews, pies, pastas, cakes and pastries, not to mention the famous dulce de leche. This highly illustrated recipe book is structured around the different ways Argentinians come together to eat: afuera for street food and restaurants, en casa for home cooking, asado for barbecues and la merienda for afternoon tea.
Corsica is one of France’s least-known regions, and its distinctive cuisine has received little attention beyond its shores. Chapter by chapter, this book explores the island’s meats, especially pork; cheeses; seafood; fruits and vegetables; and wines. It includes profiles of the guardians of its gastronomic tradition – cooks, cheesemakers, fishermen, grandmothers – and traditional recipes such as Stuffed Mussels, Lamb Confit and Citrus Salad.
The Catalan Kitchen
From Mountains to City and Sea - Recipes from Spain's Culinary Heart
Catalunya's diverse landscape is home to some of the world's finest produce, charcuterie and seafood. In this illustrated volume, the Catalan-trained chef Emma Warren draws on her visits to the homes and restaurants of the province and shares a wide range of recipes from rustic 'Mar i Muntanya' (sea and mountain) dishes to the sophisticated fusion food often associated with Barcelona's Las Ramblas district.
More Home Comforts
100 New Recipes from the Television Series
Arranged in sections entitled 'childhood favourites', 'posh dinners', 'indulgent feasts' and 'sweet treats', this illustrated collection of more than 100 recipes is the second book from the celebrity chef James Martin's BBC television series Home Comforts. Interspersed with anecdotes, kitchen tips and shortcuts, the simple classic recipes with a twist are all made with an emphasis on British produce where possible.
The Swedish Art of Eating Harmoniously
The Swedish proverb Lagom är bäst (‘the right amount is best’) is epitomized in their cuisine, where ‘Lagom’ means healthy, unfussy and harmonious dishes that use just the right amount of ingredients. Food stylist and blogger Steffi Knowles-Dellner organizes this illustrated book by types of meal, from breakfast and main meals to ‘bits and bobs’, with a focus on mainstays such as porridge, beetroot and meatballs.
James Martin's American Adventure
80 Classic American Recipes
Celebrity chef James Martin hits the road again, cooking and dining in locations across the United States. He samples the high life in The Hamptons, cooks with cowboys at a ranch, caters at the Reno Air Races, and learns about Creole food in Baton Rouge. All the recipes from the television series are featured here, along with exclusive behind-the-scenes photography. Slightly off-mint.
Recipes for Real Life, Over 100 Recipes to Share with Friends and Family, Using Nature's Perfect Ingredients
Designed to make healthy eating second nature, this collection of more than 100 gluten-free dishes all incorporate natural store cupboard ingredients such as cacao, turmeric, cinnamon and coconut oil. Each recipe is marked with a symbol denoting its suitability for those following specific diets, and general advice on developing a balanced eating plan featuring Fair Trade produce where possible is included.
The Art of the Larder
Good Food from Your Store Cupboard, Every Day
Starting with the premise that an organized store cupboard can be life-changing, food writer Claire Thomson lists the key ingredients, such as pulses, pastas, grains and dried fruits, that every cook should keep in stock. She goes on to demonstrate that by combining larder staples with a little fresh produce, it is possible to make a wide variety of dishes, such as Sourdough Soup and Egg or Turmeric and Coconut Curry, from scratch.
How do you cook vegan? Do you have to eat tofu? How do you make cakes without eggs? Marie Laforêt answers all these questions as she provides the means to gradually discover and master vegan cuisine. Her book covers the basics with chapters of recipes introducing plant-based proteins, substituting dairy products and eggs and cooking vegetables, then goes on to offer vegan alternatives of gourmet dishes and recipes for desserts, chocolate, children’s meals and barbecues.
Slow Cooker Cookbook
I Quit Sugar
This collection of 85 slow cooker dishes champions the ‘slow and low’ approach to preparing food, a technique that creates nutritious meals using very little or no sugar. The recipes – which include soups, curries, stews, cakes and puddings – are designed with budget in mind and often make use of leftovers.
The Vegetarian Pantry
Fresh and Modern Recipes for Meals Without Meat
This illustrated volume focuses on simple, flavourful dishes that showcase the wealth of produce available in the UK. Many of the recipes, such as Summer Vegetable Carpaccio, Carrot and Leek Tarte Tatin and Hazelnut Meringues, can be modified to suit different dietary requirements, and advice about adapting to meat-free living is included.
100 Energizing Recipes to Make in 20 Minutes or Less
In this sequel to her bestselling Superfoods, the health coach and food writer Julie Montagu offers further advice on incorporating essential nutrients into the diet. She offers 100 nourishing vegetarian recipes, including portable lunches, energizing and guilt-free snacks, and wholesome suppers, all of which have a preparation time of 20 minutes or less, plus a two-week meal planner and healthy eating tips.
15 Minute Vegan
Fast, Modern Vegan Cooking
Arranged in sections entitled Breakfast, Light Bites, Mains, Essentials and Sweet Stuff, the 100 recipes in this budget-friendly collection all use ingredients that are readily available in the supermarket. The author, food blogger Katy Beskow, also offers tips about preparation, freezing and storing, and shopping for essential store cupboard ingredients.
The Grammar of Spice
In her book The Grammar of Spice, Caz Hildebrand matches spices to patterns drawn from Owen Jones’s sourcebook, The Grammar of Ornament (1856). These cards feature the patterns for 16 different spices. The cards and white envelopes are presented in a blue and ochre card box.
The Whole Hog (all techniques, equipment and recipes) Owners' Grilling Manual
In common with all Haynes manuals, this illustrated, no-nonsense guide covers the history and science of barbequing. It offers advice on equipment selection and basic grilling techniques and also includes 100 recipes and a step-by-step guide to creating the perfect hog roast.
One Part Plant
A Simple Guide to Eating Real, One Meal at a Time
The podcaster Jessica Murnane used to survive on junk food, but when the symptoms of her endometriosis worsened she decided to overhaul her diet to include one plant-based meal a day. In this guide, she discusses how her new eating regime helped to heal her body and shares 100 allergy-friendly, nutritious recipes, including Creamy Mushroom Lasagne and Easy Vegetable Curry Bowls.
Great British Soups
120 Tempting Recipes from Britain's Master Soup-makers
This volume from the New Covent Garden Soup Co. contains recipes sourced from all over the United Kingdom that make use of the ingredients associated with each region – including English London Particular, Irish Colcannon with Ham, Scottish Cullen Skink, and Welsh Leek and Caerphilly Cheese – plus a ‘tricks of the trade’ section and advice on preparing stocks, garnishes and accompaniments.
Fabulous Flavours from the East
The Sunday Times bestselling author of Persiana Sabrina Ghayour offers an illustrated collection of more than 100 recipes, such as Harissa Mussels, Spiced Lamb Kebabs and Quince Tatin, that infuse Western-style dishes with the aromatic flavours of the Middle East. A list of recommended store cupboard ingredients is included, with spices, seasonings, flavoured oils and preserves.