Food & Drink
The Seven Culinary Wonders of the World
A History of Pork, Honey, Salt, Chilli, Rice, Cacao and Tomato
Each of the ‘seven culinary wonders’ is a food with a long history and each one has travelled the world and become essential to one or more national cuisines. Pork, honey, salt, chilli, rice, cacao and tomato are all ingredients that are often taken for granted: Jenny Linford turns the spotlight on them, tracing their cultural and culinary histories and providing recipes such as Scandinavian Gravlax (salt), Kashmiri Potato Curry (chilli) or Aztec Hot Chocolate (cacao) that illustrate their versatility.
Brilliant Bakes and Cakes
Liam Charles, the breakout star of The Great British Bake Off 2017, introduces an eclectic range of bakes in his characteristically cheery style. The recipes include his famed Mega Choccy Cupcakes, Cheesy Garlic Monkey Bread and Salted Caramel Millionaire Dominoes, plus dishes influenced by his Caribbean heritage – such as individual curried goat pies and salt fish doughnuts.
Mich Turner's Cake School
Expert Tuition from the Master Cake Maker
The 'Queen of Couture Cakes' Mich Turner begins by explaining how to make the perfect creamed cake – advising on ingredients, preparation and different baking methods and sharing tips for overcoming common problems. She offers advice on fillings, toppings and assembly, followed by a cake decorating masterclass covering all aspects of the process – from making a piping bag to mastering hand-painting.
Recipes for Real Life
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 Yogurt Cookbook
Armenian-born writer Arto der Haroutunian (1940–1987) shares more than 200 recipes for using yoghurt more widely than as an ingredient for breakfasts, desserts and dips. As well as instructions for making yoghurt, this well-illustrated book shows how to incorporate it into soups, salads and breads as well as heartier meals using eggs, meat and fish. Drawing on culinary traditions from around the world, each recipe is clearly explained, with measurements given in imperial and metric.
The New Vegan
Great Recipes, No-Nonsense Advice and Simple Tips
Áine Carlin, the author of the award-winning Keep it Vegan, provides an introduction to veganism, with information and advice on pursuing a plant-based lifestyle as well as more than 90 meat- and dairy-free recipes. Ranging from how to make your own Plant Milk to special dinners such as Red Pepper and Spinach Stromboli and Roasted Cauliflower Fattoush, the recipes cover all meals and occasions, even late-night cocoa.
And Other Puddings
Bavarian cream pudding (bavarois) dates to the early 1800s: based on crème anglaise, set in a mould with gelatine and whipped cream, it was an archetypal English dessert, which only became unfashionable after cheap powdered versions displaced it. Marie Holm, a passionate fan, has compiled menus flavoured and spiced with ingredients including rhubarb, rose geraniums, raspberries and salted caramel.
Cooking with Chillies, the World's Favourite Spice
Aiming to showcase the extraordinary versatility of the chilli, the food writer Kay Plunkett-Hogge explores the many varieties available to the modern cook and provides a chart that lists the heat of each. She explains how to balance the fiery fruit's flavour in more than 120 dishes inspired by her world travels, such as Dorset Chilli Apple Chicken, Pad Thai Noodles and Pavlova in Purgatory.
Stay Slim, Live Longer
Reiko Hashimoto teaches Japanese culinary skills at Hashi Cooking, her school in London, always challenging ‘the myth that Japanese cookery is complex and mysterious’. In this book, she presents contemporary recipes, adapted for Western kitchens while using the traditional ingredients – containing plenty of carbohydrate but very little fat – that naturally promote fitness and longevity.
Honey & Co.
Food from the Middle East
Sarit and Itamar opened their first restaurant, Honey & Co., on London’s Warren Street in 2012, specializing in Middle Eastern food. Here, they explain their working methods and share their passion for the region’s smoky, herb-rich dishes. The many recipes include mezze, salads, casseroles, slow-roasted lamb, and desserts.
Honestly Healthy for Life
Healthy Alternatives for Everyday Eating
The first part of this illustrated volume outlines the multiple benefits of alkaline eating – such as improving immune function in the gut and eliminating digestive disorders – and offers nutritional guidance on using foods to help restore the body's healthy balance. Next follows a selection of 100 recipes suitable for all occasions, from cooking for a crowd to easy weekday suppers.
Food for All Seasons
Based on his experiences of sourcing and cooking seasonal food in Tuscany, London and California, renowned chef Oliver Rowe presents culinary anecdotes and recipes for each month, featuring ingredients when they are at their best. The dishes include homely staples – Roast Pork Belly with Hedgerow Sauce in October, or Watercress Soup in April – as well as more unusual options such as July’s Lavender Ice Cream.
The Long and the Short of Pasta
The restaurateurs and cookery school owners Katie and Giancarlo Caldesi offer a collection of 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.
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 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.
My Family Kitchen
Favourite Recipes from Four Generations
Many of the recipes in this collection were ‘handed down, begged and borrowed’ from the friends and family of actress and Celebrity Masterchef winner Sophie Thompson, who has then customized them to make them her own. Featuring both international cuisines, such as Laksa, Thai Fish Cakes and Dhal, and traditional British classics including Roast Lamb, Squashed Fly Biscuits and Brandy Snaps, there are dishes suitable for all occasions, from simple suppers to celebrations.
The Modern Italian Cook
The pared-back culinary style of the renowned River Cafe chef Joe Trivelli was inspired in part by memories of holidays spent in Southern Italy watching his grandmother transform a few simple ingredients into a range of dishes. In this illustrated volume, he shares recipes for the traditional Italian-with-a-twist dishes he cooks at home, including Spaghettioni with Salted Sardines, Lamb Chops in Tin Foil and Pine Nut Ice Cream.
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 dishes, with notes on the history and customs of the region. Slightly off-mint.
A Chinese Street Food Odyssey
This illustrated collection of over 100 recipes for authentic Chinese dishes was compiled by the authors during their extensive visits to the country’s markets, and their descriptions evoke the smells and sounds of the streets. With detailed instructions and an emphasis on simple ingredients, they include desserts and drinks as well as everyday meat and vegetarian dishes such as Lamb Skewers, Chicken Satay and Spring Rolls.
Iconic Dishes and Cult Recipes
Known for its Kimchi (fermented cabbage) and spicy barbeque food, Korean cuisine has made a significant contribution to global food trends in recent years. This illustrated cookbook offers a range of easy to prepare rice and noodle dishes, as well as the pancakes, fritters and banchan (the vegetable-based side dishes that accompany most meals) that feature in the home and street kitchens of Seoul and beyond.
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.
Pies and Tarts
For All Seasons
This collection of 100 sweet and savoury recipes features individual tartlets and handheld pies, main-meal bakes, and dishes suitable for larger gatherings. Ideas such as contemporary interpretations of classic Eccles cakes, sausage rolls and Cornish pasties sit alongside the more exotic empanadas, samosas and galettes. It also offers pastry-making tips and tricks and suggestions for decorative finishing touches. Slightly off-mint.
Eat Your Way to a Healthier Life
Hippocrates' adage 'let food be thy medicine and medicine be thy food' is the basis of this illustrated volume, in which the health benefits of different ingredients and dishes are clearly identified. The first section describes the healing properties of more than 200 foods from around the world, and how to optimize their nutritional potential, and is followed by a collection of 150 easy-to-prepare recipes designed to target specific health issues.
Guilt-Free Nice Cream
Over 70 Amazing Dairy-Free Ice Creams
The chef and food blogger Margie Broadhead outlines how, by using bananas as a base, it is possible to create a variety of healthy dairy-free frozen desserts without compromising on flavour. The recipes include cakes, tarts and ideas for breakfast pots and smoothies and 'nice creams' in classic flavour combinations such as rum and raisin and raspberry ripple.
The Women's Institute Teatime Collection
A leading authority on home cooking, the Women’s Institute presents over 130 simple recipes including a range of cupcakes and traditional fare such as Harvest Sausage Rolls and Hot Cross Buns. Illustrated throughout, it concludes with a section devoted to treats that use chocolate as the central ingredient. Originally published as three separate books: Celebration Cupcakes, Vintage Teatime and Chocolate Success. Slightly off-mint.
For a New Generation
Following an introduction to the grains themselves, the 150 recipes in this collection create flavourful, modern dishes using ancient grains, most of which are now easily available. With influences from across the world, the emphasis is on family cooking, with snacks, meals and treats such as Shrimp and Quinoa Spring Rolls, Curried Cauliflower and Sorghum, and Blueberry Cornmeal Muffins. It includes vegan, vegetarian and gluten-free options.
The 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.
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.
Classic Indian Vegetarian Cookery
This extensive guide to the subcontinent’s vegetarian cuisine starts with a detailed introduction to standard techniques and staple ingredients, from black salt and kohlrabi to lotus root. Julie Sahni, a well-known culinary expert, gives instructions for making the classical types of curry as well as recipes for stews, breads, rice dishes and condiments from every region of India.
Essential Turkish Cuisine
Celebrating the influence of Chinese, Middle Eastern, Mediterranean and North African cooking on Turkish cuisine, the 200 recipes in this illustrated book range from simple meze such as Egg and Botarga Rolls to soups and main meals, including a selection of pilafs and meat stews. It introduces different cooking methods and explains the cultural significance, and preparation of, ingredients that may be less familiar in the West.
Vietnamese Market Cookbook
Spicy, Sour, Sweet
The chapters in this illustrated volume, written by the entrepreneurs behind the successful East London street food brand Bành Mi 11, are organized by flavour – sweet, sour, spicy, bitter and salty, further subdivided into An Com (everyday dishes), An Qua (festive meals), and An Choi (social food). Featuring recipes such as Caramelized Braised Pork Belly, Sea Bass Steamed with Beer, and Shrimp Lollipops, this is traditional Vietnamese cooking with a thoroughly modern twist.
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.
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.
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 advice on storage and preparation. 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 appetizing as exotic varieties found on supermarket shelves.
A Comprehensive Guide
Observing that until recently the term 'flour' was implicitly defined as ground wheat, Christine McFadden provides an introduction to 45 alternatives, from amaranth and millet to quinoa and spelt. She notes the plant source, nutritional content, texture and taste of each variety, and provides recipes such as Mushroom, Artichoke and Tomato Pizza with an emmer flour base, and Banana, Walnut and Raspberry Cake made with pea flour.
Gifts from the Modern Larder
Homemade Presents to Make and Give
Led by the desire to make edible gifts by preserving fresh, seasonal ingredients, Rachel de Thample offers around 80 ideas for infusions, ferments, pickles, jams and baked goods in this well-illustrated book. Introductions to each technique are followed by recipes including Oak-Aged Chilli Sauce and Mulled Fig Jam, often accompanied by tips on how to personalize and present them.
The 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.
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’.
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.
Regional and Traditional
The owner of an award-winning cake business, Julie Duff shares over 200 recipes that represent Britain’s rich baking heritage. While some are for traditional fare whose origins are unknown, others have close association with specific regions and local produce, including Bath Buns, Bara Brith, Guinness Cake and Selkirk Bannock. Notes on the origins of each recipe are given, as is practical advice on equipment, techniques and ingredients.
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.
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.
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.
Everyday Rice Cooker
Soups, Sides, Grains, Mains, and More
This practical illustrated cookbook details methods for preparing basic grains and includes recipes for 85 nutritious soups, stews, salads and side dishes, including a variety of options for vegetarians and pescatarians. The author also explains how to use a rice cooker to its fullest advantage to prepare complete meals such as Lemon Chicken Soup with Orzo, Mixed Mushroom and Bulgur Risotto and Miso Cod over Black Rice. Slightly off-mint and felt-tip mark on lower trimmed edge.
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’.
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.
Ideal for those new to creating meat-free meals, this cookbook offers nutritional advice and over 100 traditional, Mediterranean and more exotic recipes. Dishes for entertaining are featured, in addition to everyday snacks, lunches and dinners including potato pancakes served with tzatziki, Japanese inspired red cabbage salad and Vegewok with Thai coconut sauce.
Cakes, Biscuits, Pies, Desserts and Quick Sweet Snacks
Including cheesecake and Sachertorte, here are 60 cakes, biscuits, pies, desserts and quick sweet snacks from a rising star of vegan cookery. Recipes are rated for difficulty, from simple Vegan Nutella to complex Chocolate Sushi.
The Vegetarian Pantry
Fresh and Modern Recipes for Meals Without Meat
This illustrated volume focuses on simple, flavourful dishes that showcase the wealth of produce available in the UK. Many of the recipes, such as Summer Vegetable Carpaccio, Carrot and Leek Tarte Tatin and Hazelnut Meringues, can be modified to suit different dietary requirements, and advice about adapting to meat-free living is included.
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 Azerbaijani Kitchen
Traditional Azerbaijani meals are comprised of a series of dishes, such as kebabs, stuffed leaves and stews, for diners to share. Both sweet and savoury versions of pilaf are especially popular and the wide variety of spices, fruits, vegetables, fish and meat reflects Eastern European and Middle Eastern influences. This collection features over 100 recipes, including Marinated Skewered Lamb, Fishcakes in Broth, and Stuffed Aubergines, as well as ideas for desserts and sauces.
The Flavours of Andalucía
Elizabeth Luard combines her reminiscences of the years she spent in Andalucía with a wealth of cultural and historical information about, and recipes from, each of the eight provinces, illustrated throughout with her watercolour paintings of foods, places and scenes of everyday life. The dishes, such as Orange Salad from Granada, Fresh Sardine Casserole from Málaga and Chickpea and Wheat Soup from Almería, fuse the essential ingredients of the Mediterranean kitchen with classic North African flavours, reflecting the region's Moorish legacy.
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.
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. Slightly off-mint.
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.
Gino's Italian Escape
A Taste of the Sun
The 100 recipes in this book are typical of central and northern Italy, where the climate and industrial heritage, with its associated wealth, has created a tradition of hearty soups, rich risottos and a widespread use of cheese and meat. Adhering to his mantra ‘minimum effort, maximum satisfaction’, Gino presents ideas for antipasti, mains, sides and desserts, including Four-Cheese Risotto, and Chicken and Porcini Mushroom Casserole.
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.
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.
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.
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.
Super Grains and Seeds
Wholesome Ways to Enjoy Super Foods Every Day
Amy Ruth Finegold, who resolved the digestive issues that plagued her for more than twenty years by adding more ancient grains and seeds to her diet, explains how to incorporate many different varieties into everyday dishes. She shares recipes from all over the world including Indian Spiced Chickpea Pancakes, Cajun Quinoa Soup, and Italian Yogurt Panna Cotta with Oat Crumble.
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.
How do you cook vegan? Do you have to eat tofu? How do you make cakes without eggs? Marie Laforêt answers all these questions as she provides the means to gradually discover and master vegan cuisine. Her book covers the basics with chapters of recipes introducing plant-based proteins, substituting dairy products and eggs and cooking vegetables, then goes on to offer vegan alternatives of gourmet dishes and recipes for desserts, chocolate, children’s meals and barbecues.
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.
52 Happy, Healthy Lunches
The secret to creating a crisp jar salad that will keep fresh overnight is in the layering: place the dressing at the base, add protein or grains, then nuts or seeds, and end with the leafy greens and herbs on top. Decant the salad into a bowl when you're ready to eat. The 52 recipes featured here cater for all tastes and dietary requirements and include classic combinations, such as a Niçoise, and more exotic options, such as a Middle Eastern Beef salad.
The 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 Gut Health Cookbook
Feel Better from the Inside Out with Over 60 Recipes for Digestive Health and Vitality
Consuming foods with a naturally fermented component helps to maintain a healthy gut, increase energy levels and stabilize blood pressure. In this illustrated guide, Dunja Gulin explains the basics of fermentation and how to manage different microbial communities. She then shares more than 60 recipes for milk, grain, bean, seed and nut ferments including Mineral-Rich Porridge, Hearty One-Pot Miso Soup and Coconut Kefir Smoothie.
A Change of Appetite
Where Healthy Meets Delicious
Following her decision to eat less red meat and more fish, vegetables and grains, food writer and Sunday Telegraph columnist Diana Henry created a range of dishes to suit her new taste. This collection comprises more than 200 recipes, influenced by a range of world cuisines and aimed at home cooks, including Peruvian Chicken Soup, Teriyaki Salmon, and Macedonian Grilled Vegetable Salad.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.