Food & Drink
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’).
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.
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.
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.
Oz Clarke's World of Wine
Wines Grapes Vineyards
In this tour around the world’s great wine regions Oz Clarke shares his deep knowledge of the vital connections between landscapes, grape varieties and the cornucopia of flavours that they produce. From France to China, Argentina to Australia, he describes both old and new wine-growing areas, considers the changing fashions and techniques of viticulture and explains how to find the wine you want.
to Try Before You Die
Proving emphatically that there’s more to rum than rum and Coke, Ian Buxton presents his personal commentaries (no rankings) on 101 rums that you wouldn’t dare defile with soft fizzy drink. The book covers every style, origin, colour and flavour and includes one rum that costs over £1,000 (Havana Club Máximo Extra Añejo) as well as the NAAFI stores’ standard issue Myers.
Recipes from Indonesia
With its fertile volcanic soil and rainforests, Indonesia is rich with fresh food, from rice to spices, tropical fruits and coconuts. This illustrated collection presents 100 recipes demonstrating the variety of the islands’ cuisine, including Sumatran Beef Rendang, Javan Spiced Tempeh and Prawns with Red Chilli Sambal, and explains how to prepare a Bumbu, the spice paste that forms the basis of many of the dishes.
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.
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.
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, Durántez started a blog to encourage her boys to enjoy the food of their homeland. Her recipes include her takes on traditional favourites – Gazpacho, Tortilla de Patatas and Churros – and ideas for tapas, snacks and desserts, as well as more substantial dishes and child-friendly meals such as homemade meatballs and Pasta with Chorizo.
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 Art of Dining
A History of Cooking & Eating
From the cavernous kitchens of medieval manors to the relatively sophisticated technology of Victorian houses, this volume draws on the records of National Trust properties to show how cooking and dining habits evolved through the centuries. The book is illustrated with reproductions of paintings from each period and photographs of surviving kitchens, and each chapter includes practical modern adaptations of historical recipes.
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+
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 showing the wine-growing regions, with information on climatic and soil conditions, grape varieties, chief vineyards, and hectares under cultivation.
Life's Too Short to Drink Bad Wine
Over 100 Wines for the Discerning Drinker
The political columnist Simon Hoggart was also wine correspondent for the Spectator: his eclectic choice of 100 best wines at affordable prices is organized here into red, white, rosé and champagne sections. These are supplemented by features on how to read a wine label, guides to grapes and regions, and anecdotes including the story of California’s victory over France in a famous blind tasting.
The Enlightened Imbiber's Guide to Alcohol
The authors, both drinks journalists with years of imbibing experience, advise us to ‘Drink Less. Drink Better’. In lavishly illustrated chapters on beer and cider, wine, each of the spirits, aperitifs and digestifs, they offer recommendations of their chosen few, along with the history and culture of each type of drink, its legends, ‘heroes’ (Humphrey Bogart and gin, Vincent van Gogh and absinthe) and movie stardom (Whisky Galore, The Big Lebowski), and recipes for its finest cocktails.
A Guide to the Whiskies of Scotland
As well as being a practical, illustrated guide to buying and drinking single malts, this is an introduction to the history, science and diversity of the spirit. The book is organised around a directory of 330 specific whiskies (or ‘expressions’), with tasting notes compiled by a panel of experts. The supplementary pages include a guide to the main Scottish whisky regions, profiles of makers and a glossary of terms used.
Delicious and Natural Remedies to Boost Your Health
Designed to support the body's digestive, respiratory, nervous and endocrine systems, increase energy levels and create an overall sense of well-being, this collection of recipes, including a Turmeric Tonic and Homemade Probiotic, is inspired by traditional medicines from the East. The volume also includes an ailments guide, an extensive glossary of everyday herbs and spices and a list of kitchen staples to keep in stock.
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.
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.
Bee's Brilliant Biscuits
Family favourites such as Jammie Dodgers and Party Rings feature among the 80 recipes in this collection. Ideas range from the simple vanilla cookie to the more elaborate gingerbread house and even a chocolate chip wedding cake, with clear instructions and measurements in imperial and metric. Alphabet and number stencils are also included, enabling the creation of the personalized bakes that the author champions.
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’.
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 Danish capital is famed for simple cuisine using local, seasonal ingredients, served in an atmosphere of ‘hygge’, or cosiness. This introduction to the food culture features light dishes based on the smoked fish and meats for which Denmark is famous, more substantial meals such as pork cheeks slow cooked in beer, and specialities including the traditional Kransekage, or New Year’s Eve Cake.
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 New Wine Rules
A Genuinely Helpful Guide to Everything You Need to Know
This concise beginner’s guide to buying, drinking and storing wine comprises 89 simple and practical rules. Covering everything from Grand Cru to appellations, it also introduces topics such as grape families and common wine faults.
This comprehensive guide to Scotland’s whiskies begins with an illustrated history of the spirit, an introduction to how it is made and what to look for in tasting. The different whisky regions are explored, with maps pinpointing the locations of the distilleries. Each producer is examined in more detail in the A–Z directory, which includes information on their typical flavours.
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 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.
The Life of Tea
A Journey to the World's Finest Teas
‘The taste and experience of pure nature, with all its exquisite flavours and aromas, are at the heart of the enjoyment of tea.’ For this spectacular three-part ‘Journey’, the authors, a documentary photographer and a tea expert, first went in search of the tea plants and the process from ‘earth to cup’, then explored the finest tea mountains of China, Japan, India and Sri Lanka and, finally, sought out the cultural world that has developed around tea drinking.
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.
The Great British Bake Off
The Big Book of Amazing Cakes
Celebrating cake in all its guises – from classics to vegan bakes and from cupcakes to fondant fancies, this companion volume to the Channel 4 television programme The Great British Bake Off presents 70 recipes supplied by Prue Leith, Paul Hollywood and the amateur bakers from the first ten series. High-quality food photography features throughout, with images of the flora and fauna of Welford Park, location of the famous Bake Off tent, and stills of the contestants.
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.
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.
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.
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.
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.
Dining at Dusk
Tapas, Antipasti, Mezze, Ceviche and Aperitifs from Around the World
From Spanish tapas and Greek mezze to Brazilian petiscos and Mexican botanas, many countries boast a distinctive bar cuisine that forms an essential part of their culinary heritage. From Samoa to Mexico, this illustrated volume offers more than 70 sharing plate recipes from across the globe – such as Chinese Spring Onion Pancakes, Moroccan Fish and Prawn Pastilla, German Pickled Eggs and Scottish Haggis Meatballs.
The Handmade Loaf
Aimed at the complete novice, this illustrated book has a straightforward approach to creating over 75 recipes – with very little kneading required. Taken from across Europe, they include simple milk loaves, doughs enriched with fruit or herbs, and crisp rye breads. While commercial yeast is used for some recipes, there are clear instructions on creating a sourdough starter, and information about how different starters and grains affect flavour and texture.
The Long and Short of Pasta
The restaurateurs and cookery school owners Katie and Giancarlo Caldesi offer a collection of pasta dishes inspired by their Italian travels, such as Roman Potato Gnocchi in a tomato sauce and Tuscan Linguine with Sausage and Kale Ragu. In addition to information about the origins of the featured recipes they explain how to make a variety of fresh pasta shapes and offer advice on flavour combinations.
The Women's Institute
This collection of over 50 recipes focuses on one-pot soups, casseroles, stir-frys and risottos, with some calling for a separate pan for accompaniments. Each entry has been contributed by a bestselling WI writer and chosen for its simplicity, with ingredients and equipment kept to a minimum. Slow-cooked options, including Beef in Guinness Cobbler, and Bean and Vegetable Hotpot, feature alongside quick, family-friendly dishes such as Chinese-style Chicken.
Porridge & Muesli
A favoured breakfast of athletes and dieters, porridge is filling, budget-friendly and cholesterol-lowering. Featuring a selection of oat, rye and wheat-based recipes, some with a Nordic twist, plus ideas for granolas, mueslis and toppings, this illustrated cookbook also includes nutritional information, serving suggestions and strategies for pan cleaning.
My Asian Kitchen
Jennifer Joyce shows how easy it is to create Modern Asian cuisine such as sushi, ramen and kimchi at home. Step-by-step diagrams demonstrate techniques such as how to fold wrappers for dumplings, and a comprehensive glossary lists the ingredients that lend authentic flavours to the recipes, including Vietnamese Spring Rolls and Spicy Xian Pork Noodles.
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.
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, and high-protein fish, poultry and meat, as well as beneficial yet flavourful spices. The broad range of recipes includes Super Pea Soup, Jerk Chicken Tacos and Duck with Nectarines. Felt-tip mark on lower trimmed edge.
OMD: Change the World by Changing One Meal a Day
The Simple, Plant-Based Program to Save Your Health and Save the Planet
Suzy Amis Cameron explains how it is possible to lose weight, relieve the symptoms of certain health conditions, and contribute to reversing climate change merely by eating one wholly plant-based meal every day. She outlines the science that informs her philosophy and shares fifty calorie-counted recipes (using American 'cup' measurements) plus success stories, shopping lists, meal plans and store cupboard tips.
The Paleo Primer: A Second Helping
Fitter, Happier, Healthier
This follow-up volume to The Paleo Primer reacquaints readers with the principles of primal/paleo eating and offers advice on weight loss and fitness targets. After providing information about gut health, macronutrients, calories and portion sizes, the authors share recipes for more than 100 quick, healthy meals that require minimal ingredients, including Steak and Halloumi Salad, Speedy Sauerkraut with a Twist, and Chocolate Beetroot Cake.
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 meat, vegetables, eggs and tofu, and range from Duck Breasts with Black Magic Elixir to Lemon Pesto Scallops and Dirty Quinoa.
Cooking Like Mummyji
Real Indian Food from the Family Home
In this award-winning book Vicky Bhogal shares the secrets of traditional Punjabi family cooking, which is 'much simpler, lighter, fresher and healthier than that which you find in a typical Indian restaurant and has a vibrant breadth of flavours.’ Over 100 recipes are featured, from sides such as Stuffed Peppers to a selection of lentil and rice dishes and main meals using fish, chicken and lamb.
Provence to Pondicherry
Recipes from France and Faraway
France’s former empire has left a gastronomic legacy far beyond its borders. Starting in Provence, with dishes such as Sea Bass with Fennel and Pastis, this remarkable culinary travelogue traces its influence to Guadeloupe (Poisson Grillé et Sauce Créole), Vietnam (Crispy Duck with Clementines and Kumquats), Pondicherry (Brinjal Curry) and Réunion (Gratin de Papaye Vert), before returning to Normandy for Tarte aux Pommes. Along the way, the techniques and ingredients of each cuisine are explained.
A Book of English Cheeses
Following a letter in The Times in 1937 about the difficulty of sourcing Stilton, Sir John Squire asked ten writers to raise awareness of local cheeses by recording the provenance and mythology relating to their favourite. Their entertaining and often humorous anecdotes, reprinted here with illustrations by EH Shepard, reveal an artisanal world as much under threat from mass production then as it is today.
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 Game Cook
Recipes Inspired by Conversations in My Butcher's Shop
Why do people buy tasteless supermarket chickens when they could have good quality pheasants for less? This was the question that Norman Tebbit put to his butcher, and the answer he received – that they'd never cooked game and think it is difficult – was the inspiration for this book. After some basic techniques, Tebbit describes all kinds of game, from deer to spider crabs, with recipes for each bird or animal, all beautifully illustrated with woodcuts by Debby Mason.
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’.
A Modern Guide to the Wine World's Best-Kept Secret: With Cocktails and Recipes
Having fallen from grace after the arrival of cheap, very sweet blends, sherry is now being rediscovered as a fine, complex table wine and the essential component of many classic cocktails. This guide to ‘the wine world’s best-kept secret’ provides information on how sherry is made and how to serve it, profiles of the top bodegas and recipes for cocktails. Slightly off-mint and felt-tip mark on lower trimmed edge.
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.
The Way of Whisky
A Journey Around Japanese Whisky
Documenting the history of Japan’s distilleries and the whiskies they produce, award-winning writer Dave Broom explores how the drinks are as much ‘a product of mindset’ as the result of commercial processes. In addition to tasting note, facts and figures, he examines the philosophy that influences the creation and appreciation of the spirit, and how it is impacted by many factors, including the seasons, craftsmanship and culture of the country.
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 Legendary Cuisine of Persia
Persian cuisine is believed to be one of the oldest in the world, and this new edition of the award-winning culinary guide provides not just recipes, but anecdotes, quotations and historical notes on many of the dishes and their ingredients. From Jewelled Rice and Duck with Walnuts and Pomegranates to Pickled Stuffed Aubergine and Marzipan Mulberries, the authentic recipes include stews, soups, pickles and puddings, as well as cooling drinks and delicate sweetmeats.
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.
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.
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.
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.
Is There a Nutmeg in the House?
Compiled by Jill Norman, Elizabeth David's friend and literary executor, and published posthumously in 2000, this is a sequel to An Omelette and a Glass of Wine. It presents a further collection of articles, essays, reviews and recipes imbued with David's sense of season, place and the role of food in society.
The Yogurt Cookbook
The more than 200 recipes in this book from Armenian-born writer Arto der Haroutunian (1940–1987) expand the use of yoghurt beyond the limitations of breakfasts, desserts and dips, incorporating it into an array of dishes. As well as instructions for making yoghurt, there are soups, salads, breads and vegetables, plus egg, meat and fish recipes, which draw on culinary traditions from around the world. The explanations are short and simple, and the photography mouth-watering.
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.
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.
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.
Beer, in so Many Words
The Best Writing on the Greatest Drink
Beer, brewing and pub culture is celebrated in this compendium of literary extracts, articles and verse. The taste of beer, how it is brewed, the places where it is drunk, even philosophical thoughts on the meaning of beer from AE Houseman and Inspector Morse, are all explored in selections from authors ranging from Dickens, Joyce and Orwell to the best of today’s journalists and beer bloggers.
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.
Olives, Lemons and Za'atar
The Best Middle Eastern Home Cooking
In this richly illustrated volume, Rawia Bishara demonstrates the variety of Middle Eastern cuisine, sharing recipes that she learned in her hometown of Nazareth and cooks today in her New York restaurant. There are chapters on salads, soups and stews, pickles, and desserts; breakfast dishes that include Yoghurt Tahini with Chickpeas; and mezzes featuring hummus, Brussels Sprouts with Panko and a savoury pie.
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).
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.
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.
A Drink for the Devil
After petroleum, coffee is the most traded commodity in the world, with over 7 million tonnes produced annually. By 2015, when this book was written, Britain had more than 20,000 coffee shops, and the sector was still growing. This book records the history of what a pope called ‘the Devil’s drink’, the rise of the coffee house in 18th-century Europe and the global industry today.
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.
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.
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.
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.
Jewish Vegetarian Cooking
Inspired by the Jewish cuisine of Eastern Europe, Northern Africa and the Middle East these 140 vegetarian recipes feature 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. The book also contains an introduction to Jewish history and culture, and the role of food in festivities.
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.
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.
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
As part of a family of six, and fond of entertaining, Kirstie went quickly from novice cook to serving meals to suit a range of palates and occasions. Here she presents the dishes that have become her household favourites, from salads and traditional Sunday Roasts to ‘Big Dishes’ such as Slow-cooked Asian Lamb and meals designed to tempt even the fussiest eaters, including Quick Carbonara and Fish Goujons.
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.