Food & Drink
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.
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.
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 Winemasters of Bordeaux
Now controlled more by the growers, the Bordeaux winemaking industry was for generations directed by a group of powerful merchant families, until a major fraud and mis-selling scandal in the 1970s forced reforms and tighter controls. This revised edition of the acclaimed history of the industry describes how the region gained its reputation and explains the evolution of the system of crus, appellations and famous estates. Slightly off-mint.
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.
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.
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.
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.
Cook Japanese at Home
From Dashi to Tonkatsu, 200 Simple Recipes for Every Occasion
Dispelling the suggestion that Japanese cuisine is difficult to master, Kimiko Barber offers advice on basic tools and ingredients and suggests starting simply, with miso soup or Japanese-style salad, before building up to more complex dishes such as Seafood Tempura.
Jewish Vegetarian Cooking
This book draws on the Jewish cuisine of 20 countries, from Poland to Tunisia, to present 140 vegetarian recipes for soups, salads, main courses and desserts. They include Russian Cabbage Soup, Moroccan Couscous with Seven Vegetables, Hummus with Chickpeas from Syria, and an Apple and Pear Pudding from Italy. It explains the role of food in Jewish festivities, and the many types of grain used.
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.
The Really Quite Good British Cookbook
Inspired by Britain’s ‘melting pot of cuisines’, William Sitwell brought together 100 cooks, bakers and chefs and asked them: what do you cook for the people you love? Their recipes are arranged from breakfast (Gill Miller of River Cottage contributes Nettles on Toast, with Pollack, Wild Garlic and Poached Egg), to desserts and baking, with a Chocolate Guinness Cake from Nigella Lawson. The book itself is a labour of love, with outstanding photography and a cover design by Sir Peter Blake.
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.
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.
Kew's Teas, Tonics and Tipples
Inspiring Botanical Drinks to Excite Your Tastebuds
With recipes including Oatmeal Posset, Chilli Hot Chocolate, and The Walled Garden (a cocktail made with rose water), along with short essays on topics such as tea drinking, bitters and fennel, and reproductions of botanical art, this colourful celebration of drinks, the plants used to make them and their history, comprises contributions from the ‘Kew community’, including Bob Flowerdew on making cider and Sarah Heaton on ‘drinking garden herbs’.
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.
The Women's Institute
One-pot dishes not only streamline your cooking (you save on washing-up, for a start) – they also help you to create innovative meals that are full of flavour. This collection features dozens of main dishes, for vegetarians as well as meat-eaters, from risottos and stir-frys to pasta bakes and casseroles, in addition to 12 soup recipes. Some are for everyday meals; others are for entertaining.
The Cookbook Notebook
This post-war recipe book shows how housewives cooked up feasts on meagre rations. From basics such as Boiled Rice or Marrow Soup to Lobster au Gratin, Cold Oxtail Jelly and Figues Flambées, the recipes are accompanied by useful tips and illustrated with black-line prints by Edward Bawden.
Take One Veg
Over 100 Tempting Veggie Recipes for Simple Suppers, Packed Lunches and Weekend Cooking
Each chapter in this illustrated cookbook focuses on one type of vegetable, including beans, alliums and mushrooms. These simple, cost-effective recipes are ideal for using up seasonal gluts, and a source of inspiration for anyone who wishes to eat less meat. Dishes include a nutritious Spring Onion Black Rice and Mango Salad, Garlic Butter Accordion Loaf for sharing and Courgette, Chocolate and Pistachio Cake for special occasions.
Superfood Slow Cooker
Healthy Wholefood Meals From Your Slow Cooker
Slow cooking with inexpensive ingredients can produce simple but nutritious meals. Incorporating advice on the best slow cookers to buy, this cookbook offers dishes which employ sustaining grains and pulses, superfood vegetables, high-protein fish, poultry and meat and beneficial yet flavoursome spices. The broad range of recipes includes Super Pea Soup, Jerk Chicken Tacos and Duck with Nectarines. Felt-tip mark on lower trimmed edge.
Journey Through Wine
Structured according to when each country first began producing wine, this atlas opens with maps of the Black Sea and Middle East around 3000 BC, proceeding through Italy, France and Spain to the New World wineries of today. Each main map is accompanied by insets of every wine-growing region, with information on climatic and soil conditions, grape varieties, chief vineyards, and hectares under cultivation.
Rosehips on a Kitchen Table
Seasonal Recipes for Foragers and Foodies
We all want to make the most of the ingredients we buy, grow or forage, and this little book from the former owners of the World Food Café in Covent Garden is full of advice and recipes to help. The four chapters focus on foraged ingredients and how to prepare them; growing your own; dealing with seasonal gluts of particular fruits and vegetables; and using challenging ingredients such as quince and kale.
Vegetables – leaves and roots, squashes, pulses and grains, herbs, nuts and mushrooms – form an important part of Italian cuisine. Antonio Carluccio describes each type in detail, including its historical context, botany and preparation, and presents 120 new recipes for pasta, soups and stews, risotto, jams and pickles. Each is vegetable-based, and some are complemented by a little fish or meat.
The Basic Basics Baking Handbook
Marguerite Patten introduces the pleasures (and rules) of baking in such a way that even beginners will achieve successful results. She shares a selection of her tried and tested recipes for family favourites, including Walnut Cake, Irish Soda Bread and Bacon and Egg Pie. Slightly off-mint.
Kirstie's Real Kitchen
Kirstie Allsopp, television’s favourite location-finder, shares her ‘journey towards cooking as a passionate traveller’ and presents the dishes that she now cooks for family and friends ‘day in and day out’. The recipes are arranged to reflect the stages of her journey and obstacles overcome – from Breakfast, through Big Dishes for her big family and entertaining, solutions to the problem of young Fussy Eaters, Picnics and Christmas to Cocktails.
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.
This freezer guide for today’s cooks includes 120 recipes – each with its own recommendations for freezing and thawing – that can be prepared, frozen and reheated without losing flavour. As well as food charts and advice on storage and freezer maintenance, there are suggestions for ‘flat freezing’ sauces and cutting meat into strips, which enables foods to be cooked without prior defrosting for quick meals.
A Complete Collection of Classic and Contemporary Ideas
Whether using home-grown, shop-bought or pick-your-own fruit and veg, there’s something special about preserving foods that goes beyond necessity. This one-stop guide from the founder of The Bay Tree explores a range of techniques, from making jams and conserves to pickling, candying and preserving under fat. General tips and advice accompany a broad range of recipes including Spiced Carrot Jam, Coconut Curd, Korean Kimchi and Potted Trout.
The Old-Fashioned Hand-Made Sweet Shop Recipe Book
Claire Ptak’s collection of 90 recipes includes all the old sweet shop favourites such as pear drops, sherbet, peanut brittle, coconut ice and peppermint humbugs, along with more sophisticated confectionery including Turkish delight, champagne truffles, pistachio nougat and espresso-macadamia fudge. The recipes are easy to follow and well-photographed and there are illustrated guides to all the basic techniques of sweet-making.
Fit Fast Flavours for Busy People
Flash cooking is a way of creating delicious meals quickly, without compromising on nutrition or taste. Starting with the preparation of ‘flavour bombs’ – seasonings, dressings, glazes – that can be made in advance and added to the simplest dishes to evoke different world cuisines, the subsequent recipes feature fish, flesh, vegetables, egg, tofu, and soups, and range from Duck Breasts with Black Magic Elixir to Lemon Pesto Scallops and Dirty Quinoa.
The Women's Institute Teatime Collection
Set up to encourage women to take a more active role in food production during the First World War, the Women’s Institute is still a leading authority on home cooking. This collection combines three previous publications – Celebration Cupcakes, Vintage Teatime (including recipes from the WI archives) and Chocolate Success – offering over 130 recipes from Christmas Bauble Cupcakes to Fat Rascals (scones first made in Elizabethan times) and Beetroot Chocolate Cake. Slightly off-mint.
My Italian Kitchen
Working in his Italian kitchen at Vic’s Cucina Bar, Australia’s foremost Italian chef reveals the secrets of cooking authentic Italian food at home. Packed with advice on ingredients and methods, My Italian Kitchen offers recipes for pizzas, gnocchi and handmade pasta sauces, side dishes, entrées, main meals and desserts, including the recipe for Vic’s own Bolognese sauce, which he learned in Perugia before spending many years perfecting it.
The Chef's Library
Favorite Cookbooks from the World's Great Kitchens
Jenny Linford asked 70 chefs to choose their favourite cookbook. The result is an international, illustrated survey of contemporary chefs and culinary literature ranging from a medieval Spanish book on food and drink to Sat Bains’s Too Many Chiefs Only One Indian (2012). The second section describes classic and influential works such as Escoffier’s Le Guide Culinaire and Marco Pierre White’s White Heat; and the book ends with directories of general, speciality, historical and world cookbooks.
Set Your Taste Buds on Fire with 100 Delicious, Modern Dishes
Sebby Holmes, the founder of the award-winning Farang Thai restaurant in London, shares his own 100 favourite recipes for cooking at home, starting with Crispy Pork Belly with Spicy Relish in the ‘snacks & nibbles’ section and including stir-fries, curries and main dishes, and ‘sweet stuff’.
The Hedgerow Cookbook
Wild at Heart
Published by the National Trust, this well-illustrated comprehensive guide to cooking with freely gathered ingredients features more than 100 sweet and savoury recipes as well as serving suggestions and ideas for their wider culinary uses. It also includes information on when and where to forage for edible flowers, hips, leaves, berries, fruits and nuts and gives handy tips for their identification.
The Superfood Kitchen
‘Superfoods’ are nutrient-dense ingredients that contain high levels of the vitamins, minerals, protein, complex carbohydrates and fats that are essential for good health. This illustrated guide introduces 20 superfoods and shows how to incorporate them into a healthy diet, with recipes for breakfasts, lunches, snacks, main meals, desserts, cakes and biscuits.
The 2 Meal Day
Burn Fat and Boost Energy Through Intermittent Fasting
Eating just two meals a day is a form of intermittent fasting that eliminates the need for calorie counting and can boost energy levels by helping the body to burn stored fat. Drawing on his own experience, personal trainer Max Lowery provides meal plans, exercises, advice on getting started and 75 recipes for lower and higher-carb meals, healthy snacks and desserts, from Spiced Rice to Two-Ingredient Chocolate Mousse.
Grow Harvest Cook
From Artichokes to Zucchinis, Gardening Advice, Storage Tips and 280 Delicious Recipes
This unusual book brings together practical advice on both gardening and cookery. Each of its alphabetical entries on more than 90 vegetables, herbs, fruits and nuts contains easy-to-follow instructions for growing, harvesting and preserving, along with a recipe. The featured dishes include Cauliflower and Blue Cheese Soup; Asparagus, Pancetta and Labna Spaghetti; Prawn and Fennel Stew; and Rhubarb Tiramisu. Slightly off-mint.
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.
Nature's Perfect Ingredient, Over 100 Recipes Including Healthy Dishes and Baked Treats to Nurture Your Body and Beauty Ideas to Feed Your Skin
The Lucy Bee coconut oil family business started because she herself was diagnosed with coeliac disease as a toddler. Here, she presents 100 recipes using this ‘perfect ingredient’ in main courses, side dishes and baking – and in beauty preparations.
Paleo: Monday to Friday
A Diet So Good You Can Take the Weekend Off!
The Paleo diet eliminates heavily processed foods, replacing them with fresh meat and fish, seeds, nuts, fruits and vegetables – and the health benefits are so dramatic that you can stray at the weekend and still lose weight. Here the bestselling author of The Paleo Diet shares 100 highly varied recipes that are easy to shop for and simple to prepare – from Kale and Eggs to Berry Compôte, Tomato Soup, Grilled Salmon Salad, Meatloaf, Pad Thai and Apple Pie.
Food & Dreams
With colour photographs and lyrical descriptions of Venice, this volume evokes the romantic atmosphere of the city while reflecting its varied cuisine. Chapters are organized to represent the courses of a Venetian menu, and each dish has a detailed introduction. Recipes include Italian Sandwiches (often served with wine), Fish Balls, Quail With Polenta, Pumpkin Gnocchi, Seafood Lasagne, Duck with Anchovies and Capers, and Tiramisu.
The Healthy Lebanese Family Cookbook
The Lebanese diet includes a wide range of superfoods including olive oil, chickpeas and pomegranate seeds, as well as fresh vegetables, fruit, fish, nuts, seeds and a small amount of meat – often prepared with a dash of spice. This illustrated collection of simple recipes uses readily available, inexpensive ingredients to create traditional dishes including Hummus, Shawarma Chicken and Roasted Cauliflower with Tahini Sauce.
The Strange Rebirth of British Beer
The explosion of independent breweries is the latest twist in the resurgence of the British beer industry. The popular bloggers Jessica Boak and Ray Bailey tell its story, from the reaction against industrialization and standardization in the 1950s and 1960s to modern craft beers. Slightly off-mint.
Healthy Eating to Reduce the Risk of Dementia
100 Fantastic Recipes Based on Extensive, In-depth Research
There is evidence that a healthy lifestyle and diet, especially in mid-life, can help reduce the risk of developing dementia. Written by Margaret Rayman, a professor of Nutritional Medicine, and a team of dieticians, this book gives clear and effective guidelines on how to adapt your diet to help keep your brain functioning to its best capacity, and provides 100 recipes based on careful research and prepared with the help of gourmet chefs including Gino D'Acampo.
The Paleo Diet
Food Your Body is Designed to Eat
As an overweight young adult, Daniel Green lost 4½ stone by cutting out gluten, dairy, bad fats and bad carbohydrates and he has never put the weight back on. With recipes for breakfasts, light meals, soups, salads, side dishes, dinners and desserts, his book shows how simple it is to create delicious and nourishing meals from fresh fruit, vegetables, fish, meat, nuts and seeds, and proves how a Paleo lifestyle can keep you healthy while still enjoying gourmet dishes.
The Illustrated Encyclopedia of Fruits, Vegetables, and Herbs
Covering the origins, history and botany of raw ingredients and their culinary uses, this authoritative reference work begins with general chapters on the growing, harvesting and trading of foods. The main part of the Encyclopedia is an illustrated directory of edible plants describing almost 500 plant species in sections on fruits, vegetables, grains, nuts, herbs and spices, plants used in beverages, and sugars and oils. Finally, the reference section provides nutritional tables, a glossary and index.
Eating Well Made Easy
Deliciously Healthy Recipes for Everyone, Every Day
In this cookbook, TV chef Lorraine Pascal adjusts the cooking methods and ingredients of well-known dishes to make them healthier and more nutritious, creating a range of tasty, satisfying and simple-to-prepare meals. The recipes include meat-free versions of classics such as Mushroom and Chestnut Lancashire Hotpot, as well as ideas for breakfasts, snacks, puddings and Sunday roasts. Slightly off-mint.
The Part-time Vegan
Easy, Delicious Vegan Recipes to Make Your Diet Healthier
Offering balanced advice on the best sources of nutrients, with guidance on stocking a vegan store-cupboard, this collection of simple meat- and dairy-free dishes aims to inspire you to eat more healthily. The recipes are organized according to meal-type and preparation time, from Weekend and Slouch Day Breakfasts to Evening Meals for Crazy Days, with the emphasis on food that is healthy, appetizing and easy to make.
The Superfood Diet
Low Calorie, Full Flavour Recipes for Life
Gurpareet Bains was a ‘serial dieter’ from his early teens to his mid thirties, when he discovered the ancient Ayurvedic system of healthy exercise, sensible eating, detoxification and the use of spices to control appetite. He combines these Indian insights with low-fat, high-protein ingredients to provide three Superfood diet programmes – basic, flexi and express weight-loss – and calorie-counted recipes ranging from Ham and Egg Big Breakfast on Rye to Chocolate and Chilli Raspberry Cheesecake.
James Martin's French Adventure
This illustrated TV tie-in documents celebrity chef James Martin’s travels around France in Keith Floyd’s classic Citroën 2CV. Along the way he prepares seafood in Marseille, shops for ingredients at a Provençal market, explores the vineyards of Burgundy and cooks with some of the masters of French cuisine. Featuring 80 recipes, including French Onion Soup, Boeuf Bourguignon, and Pear and Rosemary Tarte Tatin.
From a Persian Kitchen
Authentic Recipes and Fabulous Flavours from Iran
In this illustrated book of Persian cuisine, Atoosa Sepehr has adapted traditional recipes to suit a more modern lifestyle, using readily available ingredients and including meat-based and vegetarian options. With descriptions of key flavours and techniques, the dishes reflect regional differences and include Marinated Olives with Walnuts and Mint from northern Iran, Prawns, Barberries and Saffron with Rice from the south, and Flower Baklava with Sticky Syrup, which should, for authenticity, be served with black tea.
Amazing Edible Seeds
Health-Boosting and Delicious Recipes Using Nature's Nutritional Powerhouse
Seeds are packed with nutrients, and add flavour and crunch to breakfast cereals, salads, meat, fish and vegetables. Amazing Edible Seeds explains the benefits to the digestion and the immune system of some 20 seeds, from caraway to vanilla. It gives advice on sowing and growing, soaking and sprouting, and offers more than 50 recipes including Buckwheat-Stuffed Mediterranean Vegetables and Szechuan Bang Bang Chicken.
Fiona Cairns, the creator of the Duke and Duchess of Cambridge's wedding cake, offers bakes suitable for all ages and tastes from a 'Seaside Bucket' Neapolitan Sponge to a 'Box of Chocolates' Sachertorte. She also shares five themed party ideas that include a showpiece cake plus a selection of complementary bakes. Each project has a difficulty rating between one (easy) and three (challenging).
Recipes and Stories from Tuscany's Secret Silver Coast
This collection of traditional recipes from the Costa d’Argento of southern Tuscany includes the author's favourite, Acquacotta – a soup made from leftover food. Her photographs accompany instructions for preparing a range of simple, comforting peasant dishes, with notes on the history and customs of the region. Slightly off-mint.
The Savvy Shopper's Cookbook
The recipes in this cost-conscious cookbook use only ingredients that can be bought from leading discount supermarkets. Aiming to help people simplify their shopping and their cooking, Amy Sheppard presents over 80 nutritious, affordable and quick-to-prepare meals. There is also a guide to using a discount supermarket for the first time, advice on how to select the best-value ingredients, and a one-week meal plan to get you started.
Meat-Free Any Day
Food For All Reasons
A regular contributor to Vegetarian Living magazine, Sarah Beattie presents 150 dishes designed to cover all seasons, moods and occasions – with ‘recipes for flopping-about-lazy Sundays and recipes for a sitting-up-to-a-proper-lunch ones’. As well as Sundays, there are chapters for busy days, hanging on till pay days, and high days and holidays. The recipes are for soups, starters, main courses and desserts, all very clearly set out and often accompanied by Sarah’s tips for economies and alternatives.
Cooking Like Mummyji
Real Indian Food from the Family Home
In this bestselling and award-winning cookbook, Vicky Bhogal presents over 100 recipes, sharing the secrets of the traditional Indian cooking of her Punjabi home – in London. ‘Our home food’, she writes, ‘is much simpler, lighter, fresher and healthier than that which you find in a typical Indian restaurant and has a vibrant breadth of flavours.’
How to Make Tea
The Science Behind the Leaf
With 5,000 years of history, 2,000 styles, and 250 different species of the plant genus Camellia, this guide covers everything there is to know about tea. Sections include information on the tea-growing regions, how the plant is harvested and processed, and detailed instructions on how to make the perfect cup, from getting the right temperature, to steeping times and how to use a teaspoon.
Oz Clarke Wine A–Z
The World's Favourite Wine Writer
As the climate changes, so do the conditions in which vines flourish, bringing different challenges for growers and new flavours for customers. Revised and updated, this edition of Oz Clarke’s Wine A–Z, published in 2015, covers over 7,000 wines and 4,500 producers, providing summaries of regions, styles of wine and estates, vintage charts and 500 of Oz’s own recommendations for classic, up-and-coming and ‘oddball’ wines.
A Modern Guide to the Wine World's Best-Kept Secret: With Cocktails and Recipes
Once the favoured drink of explorers including Columbus and Magellan, and writers from Shakespeare to Dickens, sherry has fallen from favour in recent decades. Lately it has staged a comeback, and Baiocchi’s book covers everything a connoisseur needs to know about this complex and fascinating wine, from its history and how it is made to the types of sherry available, and how best to serve them. Slightly off-mint and felt-tip mark on lower trimmed edge.
The New Complete International Jewish Cookbook
This revised and updated guide to classic and contemporary Jewish food contains over 1,100 recipes for both the amateur and experienced cook. Thirty chapters present meals from a wide variety of communities, including European, American and African. There is a guide to catering for specific festivals and celebrations throughout the year, as well as vegetarian, diabetic, gluten-free and parve dishes, and all entries conform to the Jewish dietary laws.
The Ultimate Book of Vegetables
Gardening, Health, Beauty, Craft, Cooking
From artichokes to zucchini, this guide has advice on growing your own vegetables, recipes for health and beauty treatments, craft projects with vegetable themes, and a substantial collection of recipes, as well as the A–Z describing over 50 vegetables.
Made In Spain
Recipes and Stories from My Country and Beyond
Having moved from Spain to be with husband Nick Clegg during the coalition years, these recipes are adapted from the blog Durántez started to encourage her boys to enjoy the food of their homeland. Traditional favourites – Gazpacho, Tortilla de Patatas and Churros – sit alongside Self-Important Potatoes, Cuban Rice, and more substantial dishes, such as Pisto – a comforting meal, especially after losing an election.
Riverford Farm Cook Book
Tales from the Fields, Recipes from the Kitchen
Guy Watson started the Riverford veg-box scheme and Jane Baxter set up the Riverford Field Kitchen, and both businesses influence the content of this cookbook. Each section features a different vegetable, providing an introduction, recipes and suggestions for how to use it. From Beetroot Haters’ Soup or Kale, Chorizo and Potato Hash to Chocolate Courgette Cake, the authors show that local, seasonal veg can be just as exciting as exotic varieties found on supermarket shelves.
Cooling Cups and Dainty Drinks
Classic Cocktail and Punch Recipes for the Discerning Drinker
With recipes incorporating wines, ales, ciders, liqueurs, spirits and alcohol-free drinks, and an introduction to the ‘new art’ of refrigeration, this first British cocktail book, originally published in 1869, provides an entertaining insight into the drinking habits of the Victorians.
The Enlightened Imbiber's Guide to Alcohol
In chapters on beer and cider, wine, aperitifs and digestifs and each of the spirits, the authors describe the history, legends and starring roles in movies for each type of drink, give recipes for famous cocktails, and recommend their chosen few.
The Big Book of Gin
Dan Jones begins by tracing the history of Mother’s Ruin from its ancestry in Dutch genever, through the Gin Lanes of 17th-century London to the proliferation of artisan gins today. He then provides a thorough guide to the world’s best brands, the things you’ll need to mix gin cocktails, and over 100 recipes, including classics such as Pink Gin and Singapore Sling, Martinis, fizzes, punches and hangover cures, including Turbo G&T (more gin).
Flavours of Azerbaijan
The Family Cooking Collection
Inspired by traditions passed down through the generations, Khabiba Kashkay divides Azerbaijani cuisine into six volumes: Soups and Sauces; Poultry, Meat and Fish; Vegetarian; Pilaffs; Dairy; and Sweets, Doughs, Drinks and Preserves. Placing emphasis on how the appearance of a dish can affect enjoyment – especially for children – Kashkay presents 200 well-illustrated recipes including Hoshab, a dried fruit compote, and Shepherd’s Stewed Meat – a New Year’s Eve national classic. Slipcased.
Healthy Eating for Lower Cholesterol
The 100 delicious recipes presented in this book have been created by a chef and dietician, working together to help people with high cholesterol. With chapters on breakfasts, salads, snacks, main courses and deserts, and recipes such as Buckwheat Pancakes, Mexican Breakfast Burritos, Oriental Chicken Wraps, Salmon Fishcakes and Light Chocolate Tart, you need never feel deprived while looking after your health.
Delicious Recipes for Every Occasion
"It's hard to 'wing it' when baking", writes Good Housekeeping's cookery editor, Meike Beck, but these excellent, clearly laid-out and beautifully illustrated recipes – all of them triple-tested in Good Housekeeping's kitchens – will minimize the risk of failure. From 'everyday' sandwich cakes to a three-tier wedding cake, there are recipes for all kinds of baking, including cheesecakes, breads and biscuits – as well as chapters on the basic 'know-how' of cake, pastry and bread making. No jacket.
Drawing inspiration from the National Trust's traditional kitchens, mills and dairies, orchards, kitchen gardens and hedgerows, award-winning food writer Sybil Kapoor has brought together a collection of modern British baking recipes using traditional ingredients and seasonal produce. There are recipes for every level of skill, from easy Leek Tart and Cheese Straws to Hazelnut and Blackberry Roulade and Chocolate Pear Cake – something for everyone who loves to bake.
Sara Lewis demonstrates the versatility and simplicity of slow cooking in this comprehensive cookbook. Beginning with advice on how to use and look after your equipment, there are recipes (each listing preparation and cooking times) for breakfast, lunch and a main meal, including Berry Compote With Syllabub Cream, Roasted Vegetable Terrine and Olive and Lemon Meatballs, as well as vegetarian and spicy foods, desserts, preserves and drinks.
Cooking on the Bone
Recipes, History and Lore
In this award-winning cookbook, chef Jennifer McLagan aims to restore bones to their deserved place in our kitchens. Each chapter includes a diagram of the whole animal, advice about buying and getting the most flavour out of the various cuts, and recipes to suit every palate and skill level, from Lancashire Hot Pot and Roast Leg of Pork With Crackling to Double-Bone Beef With Red Wine Sauce, Seven-Hour Leg of Lamb and Chicken with Forty Cloves of Garlic. (Previously published as Bones.)
Healthy Eating: The Prostate Care Cookbook
Acknowledging a growing body of evidence that shows a link between diet and prostate cancer, the authors of this cookbook examine specific food types that can positively affect the prostate, explain their scientific reasoning, and provide recipes that contain beneficial ingredients. Dishes include Broad Bean Soup, Salad Niçoise and Chicken With Walnut and Pomegranate Sauce, and all list calorie, fat and saturated fat content.
Ye Olde Sweet Shop
Down Memory Lane
With over 40 recipes for sweet treats from yesteryear, this cookbook incorporates a shopping list of basic ingredients, advice on thermometers and ideas for storing and gift packaging the sweets. The recipes include Jelly Beans, Sugared Almonds and Rhubarb Custards.
A Culinary Celebration of Turkish Cuisine from Hot Smoked Lamb to Baked Figs
Turkey’s Aegean coast boasts a vibrant cuisine based on fresh local produce, aromatic herbs, succulent meat and poultry and, above all, abundant seafood. Part travelogue, part guide to the best local markets, Aegean Flavours offers more than 100 recipes from light breakfast dishes such as Jasmine Flower Fruit Salad through hearty mains like Slow Roasted Oxtail to delicious desserts including Hazelnut Cake with Warm Chocolate Sauce.
Ham, Pickles & Jam
Traditional Skills for the Modern Kitchen Larder
'Cooking your own preserves, salting and curing your own meats, and bottling your own cordials to stock your larder shelves is well within the reach of even the beginner in the kitchen.' With novices in mind, Thane Prince describes the techniques and provides the recipes to recover lost skills such as rendering and pickling. As well as recipes for bread, cakes and biscuits, jams, chutney and condiments, cordials and liqueurs, she offers valuable advice on stocking a larder and storing foodstuffs.
Garlic: The Mighty Bulb
Cooking, Growing and Healing with Garlic
Natasha Edwards, who grew up on her parents’ garlic farm on the Isle of Wight, introduces the many properties of ‘the mighty bulb’ in cookery and as medicinal marvel. As well as 50 recipes for dishes and drinks, including the famous Chicken with 40 Garlic Cloves and Garlic Bloody Mary, the book provides detailed information and guidance on using garlic in natural remedies, and a final chapter explains how to grow your own. Foreword by Clarissa Dickson Wright.
7 Essential Ingredients for Living Well
Through this lavishly illustrated collection of recipes, Rena Patten, author of the Quinoa cookbook series, introduces seven superfoods that are all packed with vitamins, minerals, essential fatty acids and antioxidants, as well as many other beneficial nutrients. With a surprisingly wide variety of recipes, each chapter is dedicated to one of the seven ingredients: broccoli, kale, quinoa, amaranth, chia, seaweed and raw cacao.
How Everything Works
This reference guide, from an award-winning illustrator, answers questions about the organization of the kitchen and the correct use of its equipment. Using minimal text and detailed illustrations, Snow offers advice on subjects including choosing a new knife and how to brew the perfect cup of tea.
More and more people are cutting down on eating meat – some going meat-free one or two days a week, others going all the way and becoming full-time vegetarians. Whatever your personal choice, this inventive cookbook, with its combination of traditional, exotic and Mediterranean recipes and information on how to ensure balanced, healthy nutrition, has something to offer all vegetarians.