Food & Drink
Orange Blossom & Honey
Magical Moroccan Recipes from the Souks to the Sahara
John Gregory-Smith embarks upon a culinary odyssey around Morocco, exploring off the beaten track and discovering that the nation's modern food has Berber, Arabic, Moorish and Mediterranean influences. Inspired by his travels, he presents a collection of recipes for street food, tagines, meat and seafood dishes, and desserts, accompanied by location photography.
Chateau, Jardin, Cuisine
Secret Recipes from the Ardèche
Having moved from London to a farmhouse in the Ardèche, in southeast France, Regina von Planta began to create a kitchen garden, learning at first-hand how the area's challenging terrain influences its cuisine. In this volume, she presents sixty recipes that showcase the local ingredients for which the region is famed, such as goats cheese, chestnuts, figs and quince, interspersed with location and food photography. Slightly off-mint.
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.
The Complete Fish and Seafood Companion
Mitch Tonks presents a comprehensive guide to buying, preparing, and cooking fish and seafood. A species-by-species breakdown, divided into white fish, oily fish and shellfish, comprises tasting notes and information on territory, seasonality, nutrition, and sustainability. More than 100 recipes are accompanied by photographs documenting his daily life on Brixham Harbour and anecdotes from fishing communities.
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.
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.
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.
Reinventing the Wheel
Milk, Microbes and the Fight for Real Cheese
This insight into contemporary artisan cheese-making explains what has been lost through homogenized factory production and how small local producers are rediscovering the methods of their forbears. The importance of microbes for flavour and health benefit is investigated as well as the influence of cattle breeds and farming methods on the production of cheese.
Healthy Eating to Reduce the Risk of Dementia
100 Fantastic Recipes Based on Extensive, In-depth Research
Margaret Rayman and a team of nutritional experts give clear guidelines on diet and lifestyle adaptations that may help to protect against the risk of developing dementia. They explain which foods and nutrients can help to protect the brain and keep it functioning at its best, and offer a collection of easy-to-prepare recipes.
The Cacao Cookbook
Discover the Health Benefits and Uses of Cacao, with 50 Delicious Recipes
Raw cacao, once considered by ancient civilizations as a food of the gods, is both a natural 'mood booster' and an excellent source of vitamins and minerals. Moreover, because it is unsweetened, it works equally well in savoury and sweet dishes, a fact reflected in this collection of recipes from around the world.
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.
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.
The Food Effect Diet
Following the success of her Food Effect Diet, which was serialized in The Times, doctor and nutritionist Michelle Braude offers a similar weight-loss programme for vegans. With an emphasis on long-term health, she dispels dietary myths and offers information on getting adequate amounts of fat, carbohydrate and protein, before concluding with a selection of simple recipes and a 28-day menu planner.
Simply Perfect Party Cakes for Kids
Easy Step-by-Step Novelty Cakes for Children's Parties
From a teddy bears’ picnic, ideal for a first birthday, through ideas for budding superheroes and little princesses, to disco and paintballing themes suitable for teenagers, this well-illustrated book offers step-by-step instructions to make twelve novelty cakes for children. It contains recipes for the cakes, fillings and toppings; shows how to sculpt them; and includes time-saving alternatives such as cupcakes and cookies.
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.
10-a-Day the Easy Way
Fuss-Free Recipes and Simple Science to Transform Your Health
The Sunday Times bestselling author James Wong presents the scientifically based argument for eating double the recommended portions of fruit and vegetables per day. Rejecting the notion of 'banned' foods, he goes on to offer 80 world-cuisine influenced recipes suitable for both meat-eaters and vegetarians (and easily adapted for vegans), modified to incorporate a higher percentage of fresh, healthy produce.
Cook, Eat, Run
Cook fast, boost performance with over 75 ultimate recipes for runners
A Marathon-runner and qualified dietitian, Charlie Watson designed these recipes to help runners of all abilities to manage their nutrition and improve their performance. General advice on eating healthily is followed by 75 recipes ranging from Oat Berry Breakfast bars and pre-run meals, including Avocado Carbonara, and Salmon and Sweet Potato Fishcakes, to ideas for post-run snacks.
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.
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.
Vegan Goodness: Feasts
Plant-Based Meals for Big and Little Gatherings
From casual brunches, suppers and barbeques to more formal gatherings, Jessica Prescott invites the home cook to embrace the ritual of cooking and eating with others. Aiming to make her food enticing to both vegans and meat-eaters, she shares a collection of more than 70 plant-based dishes including One-Pot Spaghetti with Aubergine Balls, Sesame Mushroom Sushi and Marinated Tofu Skewers, plus a range of sides, condiments, desserts, cakes and cocktails.
Shake, Muddle, Stir
The mixologist Dan Jones presents a guide to the finest international brands and blends of vodka, explains how to make a range of tipples from a classic Bloody Mary to a sophisticated Moscow Mule, and offers information about the history of the spirit and the science behind its creation.
Saffron in the Souks
Vibrant Recipes from the Heart of Lebanon
Having travelled the length and breadth of Lebanon, from the vibrant souks of Tripoli and Beirut to the quiet calm of the Chouf Mountains and Qadisha Valley, to sample the very best of the country's cuisine, John Gregory-Smith presents a wide selection of the recipes he encountered. The dishes, such as Stuffed Vine Leaves, Okra Stew, Chicken Fetteh and Peanut Honeycomb, are interspersed with location and food photography.
The Art of Swedish Breads and Savory Treats
Johanna Kindvall offers an exploration of the roots, customs and modern incarnations of the smorgasbord, the classically Swedish way of presenting various meats, cheeses, salads, breads and other savoury treats. She goes on to share recipes for a range of traditional and contemporary dishes including rustic rye bread, gravlax with fennel, meatballs, cured ham and dill-pickled cucumbers.
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.
The Comfort Food Cook Book
With warming soups, stews and casseroles, and hearty pies and puddings, this illustrated collection offers more than 180 simple and nourishing dishes. Each chapter introduces the skills – such as making the perfect stock and mastering puff pastry – required to follow the recipes, including Beef Pot Roast, Cornish Pasties and Plum and Cinnamon Cobbler.
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.
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).
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 cancer survivor and clinical nutritionist Shauna R Martin offers an overview of the benefits of detoxing and the ingredients and equipment required and goes on to present four 4-day green juice and raw food cleanses – one for every season. Each of the nearly 70 vegan recipes contains up to nine servings of fresh vegetables and fruits, with no added water or sugar.
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.
The 5:2 Diet Book
Feast for 5 Days a Week and Fast for Just 2 to Lose Weight, Boost Your Brain and Transform Your Health
Fasting for two days a week and eating normally for five encourages weight loss and may cut the risk of conditions such as cancer, heart disease and Alzheimer’s. This book explains the concept and research behind the 5:2 diet, discusses how to get started and provides ideas for meals and snacks. The author’s diary entries also offer a revealing insight into life on the diet.
The Ultimate Fresh, Satisfying Meal, on One Plate
The Leith School-trained food writer Kat Mead presents 60 main-course salad recipes full of texture and flavour. With cold and hot options for vegetarians, vegans, carnivores and pescatarians, the dishes, such as Fattoush with Heirloom Tomatoes and Freekeh and Chickpeas with Pulled Harissa Lamb, are designed to make the most of seasonal ingredients.
From the Earth
World's Great, Rare and Almost Forgotten Vegetables
The acclaimed Australian chef Peter Gilmore takes the reader on a beautifully photographed culinary and historical quest into the world of heritage vegetables, combining detailed information on 48 varieties from tatume squash to mangel beetroot with recipes. He explains how his passion for unusual produce has informed and inspired his work and shares advice from expert growers on producing crops with a focus on flavour and sustainability.
The River Cottage Cheese and Dairy Handbook
Describing the process from beginning to end, this illustrated book explains how to make a range of fresh and mature cheeses from cow’s, sheep’s or goat’s milk. For enthusiasts, instructions are given for making a starter and a vegetable rennet, although commercially available options can be used instead. Recipes that use cheese as a main ingredient are also included, and a troubleshooting guide offers tips for remedying common issues.
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.
A Toast to the Most Aromatic of Spirits
For those who like an historical mixer with their spirits, Geraldine Coates tells the story of gin from 13th-century alchemical experiments to its recent renaissance as ‘the star of a new golden age of cocktails’. She then describes how gin is made; profiles the truly great brands, from Beefeater to Zuidam; and finishes by revealing the origins of classic cocktails and how to make them.
Fever-Tree: The Art of Mixing
Simple Long Drinks and Cocktails from the World's Leading Bars
Contributed by bartenders around the world, these 125 simple cocktail recipes include some made with just three ingredients: a spirit, a mixer and a garnish. Brief guides to equipment and techniques are followed by instructions for making drinks ranging from variations on the classic G&T to those mixed with ginger beer, fruit juice or elderflower or lemon tonic.
Porridge & Muesli
Healthy Recipes to Kick-Start Your Day
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.
Get Your Kids to Eat Anything
The 5-Phase Programme to Change the Way Your Family Thinks About Food
Mother of two Emily Leary explains her holistic approach to overcoming fussy eating, encouraging families to explore new textures and flavours together. Through 70 recipes, she demonstrates how to make trying something new the norm, from adding ingredients such as lentils to a familiar Spaghetti Bolognese to getting creative with Colourful Fruit and Veg Lollies and experimenting with unusual combinations including Peach and Plum Breakfast Bagels.
And How to Cook Them
The Celebrity MasterChef champion Angellica Bell advocates a 'learning by doing' approach to cooking. She presents thirty sweet and savoury dishes, including Chicken Quesadillas, Cottage Pie and Cherry Bakewell Tartlets, designed to introduce aspiring young chefs to basic culinary skills such as chopping, rolling and zesting while offering advice on staying safe in the kitchen.
The Scandinavian Cookbook
Aimed at the home cook, this well-illustrated collection of over 100 recipes emphasizes the seasonality of different foods. Beginning with Danish pastries and warming Lamb Stew with Rosemary Mash in the winter months, it moves on to dishes featuring fresh herbs and fruits in the spring and summer, such as Fishcakes with Herb Remoulade and Dill Potatoes, and Vanilla Parfait with Redcurrants.
The Busy Girl's Guide to Cake Decorating
Ruth Clemens, a finalist on the inaugural series of The Great British Bake Off, offers advice on effectively planning a variety of cake decorating projects, from her novice-friendly Strawberry Field Cookies to the more challenging Pink Whisk Cake. An introduction covers equipment, store-cupboard ingredients, and core cake and icing recipes, and charts indicate the volumes of mix and cooking times required for different sized tins.
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.
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.
Gloriously Gluten Free
Sweet Treats, Cakes, Tarts and Desserts
Aiming to combine the nutritional qualities of Californian 'wellness food' with the grandeur of patisserie, Frederick Jules presents a selection of sweet recipes – such as Pecan-Chocolate Tartlets, Lime Pavlovas and Carrot Cupcakes – that are variously gluten-free, lactose-free and vegan. He explains how to create a bespoke flour mix and offers advice on plant milks and oils.
Vegetarian Party Food
Delectable Vegetable-Forward Bites for Entertaining
With recipes designed to make vegetarian entertaining stress-free, this illustrated volume presents a range of meat-free dips, starters and finger-foods from around the world – from Turmeric and Lime Hummus and Spiced Guacamole to Hasselback Baby Beetroot with Feta. A chapter dedicated to vegan eating and advice on stocking a meat-free pantry is included.
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.
Over 80 Delicious Recipes
Aiming to make healthy eating simple and enjoyable, the 80 easy recipes in this illustrated collection focus on fresh meat, dairy and vegetables, with high-carb ingredients that cause insulin levels to spike kept to a minimum. Ideas for every meal of the day are presented with clear information about their preparation and nutritional value, and range from British Breakfast Frittata to Seared Tuna Niçoise and Greek Lamb Stew.
Superfood Juices and Smoothies
Over 100 Recipes for All-Natural Fruit and Vegetable Drinks with Added Super-Nutrients
Written by a nutritional expert, this book includes over 100 colourfully illustrated recipes, starting with a guide to the basics of juicing and the virtues of superfoods like baobab, chia seeds or wheatgrass. The drinks, which include homemade yogurt and dairy-free nut milks, are organized by type, whether they are for energy enhancement, detoxification or other health and beauty purposes.
Kombucha & Co
Tips & Recipes to Make Your Own Kombucha, Kefir, Jun, Ginger Beer, Honey Mead & More
Living probiotics are known to enhance gut health, leading to improved digestion, heightened immunity and a sense of wellbeing. Felicity Evans provides a clear explanation of the science behind her recipes, including water and milk kefirs, kombuchas (teas), beet kvass and pineapple tepache, and offers advice on equipment and ingredients, plus troubleshooting tips.
Superfood Weeknight Meals
Healthy, Delicious Dinners Ready in 30 Minutes or Less
Aiming to make healthy eating more attainable for busy parents, Kelly Pfeiffer demonstrates how it is possible, without much effort, to cook everyday family meals that incorporate one or more of ten nourishing superfoods, including cauliflower, quinoa, eggs and spinach. The recipes, such as Creamy Avocado Pasta, Thai Chicken and Sweet Potato Bisque, and Salmon Quesadillas, cater to both meat-eaters and vegetarians.
7,000 BC Onwards (all flavours)
Providing a general overview and explanation of all wine-making from home kits to the finest vintages, this introduction to the subject explores the history of viticulture and the modern winemaking business across the world. It introduces the different grape varieties and wine styles and offers advice on how to choose, taste, serve and even invest in wine.
Suppers to Celebrate the Seasons
The television chef and Evening Standard columnist Clodagh McKenna covers every aspect of hosting guests for supper, from designing a well-balanced meal and dressing the table to preparing easy nibbles, simple cocktails and edible gifts. She presents 20 three-course menu plans organized by season, from an intimate Spring dinner-à-deux to a Christmas Day feast for eight.
The Spice that Changed the World: Over 100 Recipes, Over 3,000 Years of History
Christine McFadden explores the history of the ‘king of spices’ as a commodity, medicine and culinary ingredient, as well as its cultivation, before presenting 100 recipes in which it plays a key role. In addition to soups and meat dishes, in which pepper is well-known for enhancing flavour, there are more surprising inclusions, such as Strawberry and Black Pepper Ice Cream and White Pepper Shortbread.
A Book for Cooks
101 Classic Cookbooks
Journalist and cookbook enthusiast Leslie Geddes-Brown presents a compendium of her favourite examples, chosen for their innovation, influence or simply their beauty. Classics from Elizabeth David and Delia Smith are featured, as are books by celebrity chefs, specialist volumes including Michel Roux’s Eggs, and less-known publications such as Roald Dahl’s Cookbook. Sample pages of each are reproduced, with accompanying text discussing their significance.
New Southern Cooking
Brad McDonald showcases his take on the classic soul food of the American south. He shares recipes for dishes such as Gumbo, Cornbread with Honey Butter, Grilled Oysters and Lemon Icebox Pie, interspersed with insights into the region's culinary heritage and legendary hospitality.
The Healthy Lebanese Family Cookbook
The Lebanese diet features 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 such as Hummus, Shawarma Chicken and Roasted Cauliflower with Tahini Sauce.
Hearty, Authentic Recipes for Everyday Cooking
Highlighting the vibrant flavours of Spanish food, this collection of over 100 recipes is drawn from all regions of the country. Organized by course, the dishes include Moorish-spiced pork kebabs, Catalan-style Stuffed Squid, and Basque Almond Cookies shaped to resemble the region’s traditional terracotta roof tiles. Also included are expert wine notes, cook’s tips and a guide to staple ingredients.
Fun and Original Birthday Cakes
The seven sugarcraft scenes demonstrated in this guide include Golfing Dreams, Retail Therapy and The Toy Box. Step-by-step instructions show how to make the figures and components, such as a dragon or a toy train, to replicate the images in the book or for use in your own designs. Recipes and guides for construction are also given, as well as a list of equipment.
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.
Ready-to-Eat 10-Minute Desserts
Quick, Simple and Delicious Recipes for all Occasions
Designed to be on the table with only ten minutes notice, this collection of recipes includes ingenious takes on dessert classics such as Eton Mess, Tiramisu and Crème Brûlée, plus tarts, cakes and ideas for syrups and sauces.
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.
15 Minute Vegan
Fast, Modern Vegan Cooking
Arranged in sections entitled Breakfast, Light Bites, Mains, Essentials and Sweet Stuff, the 100 recipes in this budget-friendly collection all use ingredients that are readily available in the supermarket. The author, food blogger Katy Beskow, also offers tips about preparation, freezing and storing, and shopping for essential store cupboard ingredients.
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 Jewelled Table
Cooking, Eating and Entertaining the Middle Eastern Way
Bethany Kehdy presents more than 80 authentic Middle Eastern recipes, rooted in the Levant, Persia or North Africa but appearing with local variations across the region. Adapted to suit the modern cook and accompanied by detailed preparation instructions, they range from meze-style favourites such as Whipped Hummus and Winter Tabbouleh to main platters including Pork Keftedes and Smoked Cod Tejen.
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.
Salt, Butter, Bones
Mastering the Art of Good Cooking
Formerly head chef at Ottolenghi’s Nopi in Soho, Nicole Pisani presents 100 ideas for breakfasts, mains and desserts inspired by her world travels. Making good use of her favourite ingredients and adapting professional techniques such as smoking and curing for the home kitchen, she shows how the simplest of recipes can create an intensely flavoured dish.
101 Legendary Whiskies You're Dying to Try
But (Possibly) Never Will
Industry expert Ian Buxton takes a tour of remarkable whiskies across the categories of living, luxurious and lost legends. He recounts the story of each of the alphabetically listed 101 variations: from the six figure bottles of Johnnie Walker Diamond Jubilee and Dalmore Trinitas down to the more affordable luxury buys, along with some expressions that were created by fascinating individuals or distilleries.
The Application of Science in Winemaking
Written by a trained biologist, this illustrated title investigates the science of wine in the vineyard, in the bottle and in the glass. Aimed at the layman, it clearly explains issues such as terroir, biodynamics, the health benefits of wine, the potential effect of climate change on grape growing, and the production of ‘natural’ manipulation-free wines.
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 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.
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.
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.