Food & Drink
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.
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.
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.
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.
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.
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.
Recipes from Indonesia
In this comprehensive, highly illustrated introduction to the food of 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 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.
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.
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.
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.
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.
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.
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.
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.
My Asian Kitchen
In this illustrated cookbook Jennifer Joyce shows how easy it is to create Modern Asian cuisine such as sushi, ramen and kimchi at home. The recipes, including 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.
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. Slightly off-mint.
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).
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.
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.
Best Salads Ever
Recipes for Sensational Salads All Year Long
These 100 recipes are arranged by main ingredient, such as bean, cabbage and potato, and demonstrate that salads can be impressive buffet dishes as well as a light meal or side dish. Ideas include Summer Slaw and the more substantial Pasta with Mussels and Saffron, and many of the dressings are fat free. The book also features a seasonal chart for fruits and vegetables and information about the less well-known ingredients.
The Power of...Spices
Origins, Traditions, Facts and Flavours
With uses far beyond the flavouring of food, spices come from seeds, fruits, berries, trees and roots, some of which have been traded for over 4,000 years. Exploring 60 specific spices, this comprehensive guide explains their taste, uses and origins, incorporating colour photographs to aid identification. Fact sections, including maps, tell the story of salt and the spice trade, concluding with a list of meanings connected to different spices, from Allspice to Orange Zest.
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.
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.
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.
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 Britain had more than 20,000 coffee shops, and the sector is still growing. This book charts 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.
Recipes & Stories from Central Asia & The Caucasus
Samarkand, the turquoise oasis in the valley of the Zerafshan River, Uzbekistan, has been a cultural crossroads for centuries. In this book, the authors have gathered the cuisines of seven ethnic groups that have left their mark on the city: the Tajiks, Russians, Turks, Jews, Koreans, Caucasians and native Uzbeks. The result is a wonderfully spiced and perfumed collection of recipes for soups, main courses, accompaniments, sweets and drinks.
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.
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
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.
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.
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
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.
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, 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.
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.
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.
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.
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.
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 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.
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
Diagnosed with coeliac disease aged 18 months, Lucy Bee grew up eating healthy, home-cooked, gluten-free foods. Impressed by the benefits of cooking with coconut oil, the family started importing and selling it, raw, organic and Fair Trade. This guide includes an introduction to the benefits of the oil, and recipes for smoothies, meat, fish and vegetarian dishes, as well as toothpaste and a body scrub. There is a section on sauces and all recipes have an allergy guide.
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.
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.
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.
The Part-time Vegan
Easy, Delicious Vegan Recipes to Make Your Diet Healthier
Focusing on the health benefits of plant-based meals, and written by a nutritionist, this collection of simple meat- and dairy-free dishes also offers advice on the best sources of nutrients, and guidance on stocking a vegan store-cupboard. 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 unprocessed, 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.