Food & Drink
The Cook's Encyclopaedia
Ingredients and Processes
If ‘the recipe calls for a Bresse chicken, but any chicken will do’ is the no-nonsense approach, Tom Stobart’s Encyclopaedia embraces the nonsense. With a quite astonishing amount of information, the A–Z lists a wide range of ingredients and processes, with information about their background, different varieties, and their characteristics. There are no recipes as such, but abundant details about preparations – such as how to make Thousand Year Eggs and sourdough starter.
7 Essential Ingredients for Living Well
Through this lavishly illustrated collection of recipes, Rena Patten, author of the Quinoa cookbook series, introduces seven superfoods that are all packed with vitamins, minerals, essential fatty acids and antioxidants, as well as many other beneficial nutrients. With a surprisingly wide variety of recipes, each chapter is dedicated to one of the seven ingredients: broccoli, kale, quinoa, amaranth, chia, seaweed and raw cacao.
The Spice Companion
The Essential Guide to Using Spices in the Kitchen and Home
The main part of this guide to using spices is an alphabetical directory describing 50 spices, from allspice to white mustard, with details of their origins and characteristics, their culinary and medicinal uses and how to store them, illustrated with colourful watercolours. Following the A–Z, two chapters give basic recipes for cooking and preserving with spices and how to use them in beauty and health preparations.
Jams, Preserves and Chutneys Handbook
The Basic Basics
First published in 1995 as part of The Basic Basics series, this is a complete guide to successful preserving, written by one of Britain’s most distinguished cooks, Marguerite Patten (1915–2015). After describing the basic techniques, the book covers jams, jellies and marmalade, syrups, crystallized fruit, pickles, chutneys and vinegars and, finally, drying herbs.
Delicious Recipes for Green Veg at Every Meal
Jessica Nadel presents 100 easy-to-prepare vegan recipes, from Kale and Herb Cornbread Muffins for breakfast, through main meals such as Broccoli and Greens ‘Quiche’ and Chickpea and Fennel Curry, to Courgette Chocolate Cake for afters. There are also recipes for smoothies, side dishes, soups and salads – and Kale Crisps, ideal for introducing greens by stealth into the children’s diet.
The Art and Craft of the Artisan Revival in 300 Distillations
From the prehistory of juniper to the correct composition of a Martini, Aaron Knoll comprehensively covers the art and science of gin, denounces the many not-gins in existence and presents his illustrated tasting notes on 300 varieties of bona-fide gin. Finally, there are chapters on drinking the stuff and making cocktails with it – most memorably, ‘Death in the Gulfstream’.
My Greek Kitchen
Welcome to Mary Valle’s Greek kitchen, a place to share simple food and warm laughter. Her passion for the dishes of her childhood informs these classic recipes, handed down through generations and enlivened with her own modern twists: vegetables grilled with a drizzle of lemon and a sprinkling of oregano, roast lamb that melts in the mouth; sticky baklava; and the tender juiciness of a great moussaka.
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.
Sicilian Seafood Cooking
Sicily has a unique and distinctive cuisine shaped by Greek, Arab, French and Spanish influences and, above all, by the rich harvest of the surrounding seas. This richly illustrated book takes the reader on a culinary journey around the island, and brings together 120 traditional, seasonal recipes for seafood and its accompaniments, from Spaghetti with Fried Crab to Tuna alla Stemperata and Artichokes Braised in Citrus Sauce.
Bold Flavours from a Jewish Kitchen
Masterchef finalist Emma Spitzer’s cooking is unfussy and uncomplicated, extracting the maximum flavour from the humblest of ingredients without hours of labour. In this cheerful, temptingly illustrated book, she shares the culinary secrets she learned from her mother, and a plethora of recipes from Russia, Poland and the Middle East, including small platters for sharing, filling mains such as Salmon and Sweet Potato Fishcakes, and delicious desserts such as Apple and Cinnamon Muffins.
Cooking Like Mummyji
Real Indian Food from the Family Home
If you think you know about Indian food, think again. This much-loved bestseller reveals the secrets of the traditional Indian home cooking that the author grew up with in her Punjabi home. Reissued with stunning colour photography throughout, the book offers sound advice on basic ingredients, followed by 100 authentic recipes, from a Simple Vegetable Biryani through Baked Lemon Chicken to Amritsari Fish, including a section on Brit-Indian fusion.
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.
When Sally Clarke opened her legendary Notting Hill restaurant Clarke’s in 1984, the daily-changing, seasonal menu was an innovation. That approach forms the heart of this beautifully designed and illustrated cookbook, which features 100 uncomplicated, thoughtfully assembled dishes using 30 of Clarke’s favourite ingredients from apricot to tomato, via basil, fennel and pine nut. The tempting recipes include Asparagus Fritters, Roasted Chicken with Basil, Scallop Ceviche, Chicory Tarte Tatin and Peach and Raspberry Galette.
In One Pot
Fresh Recipes for Every Occasion
Casual weekday suppers, slow-cooked dinners, light lunches and celebratory feasts, all the recipes in this book are cooked in a single pot, whether casserole, saucepan, roasting dish or frying pan. Blanche Vaughan shows how one-pot cooking is full of possibility and variety with recipes from across the world, including curries, tagines, paella and pasta bakes along with traditional English dishes such as Sussex Pond Pudding.
Food for Health and Happiness
Chef Nicole Pisani and the writer Kate Adams join forces to extol soup as taking us ‘back to basics, to the essence of simple food for the body and soul’. Their magnificent selection of recipes has soups arranged from Quick Fixes, such as Chana Masala, to Feasts, including the bouillabaisse-based Feast of Seven Fish. Along with the recipes, there are features on stocks, ingredients, spice and spice mixtures, and recipes for accompanying breads.
Round the World in Eighty Dishes
The World Through the Kitchen Window, For Armchair Travellers and Enthusiastic Eaters
The journalist, artist and travel writer Lesley Blanch (1904–2007) cut a romantic figure throughout her long and adventurous life. First published in 1956, with Britain still in the grip of post-war austerity, this engaging little book charts her travels through 80 recipes. Illustrated by the author, the dishes range from Caucasian Shashlik to Canadian Cod’s Roe Pie, and from Potsdam Pork Chops (Germany) to Pekin Pears (China).
North African Cookery
The Meghrib – Arabic for ‘Land of the Sunset’ – is home to a simple yet subtle cuisine based on distinctive ingredients such as lamb, spices, dried fruit, lemons, and armfuls of dried herbs. Interwoven with history, anecdote and fable, this vibrant introduction features more than 300 recipes for traditional dishes such as tagines, stews, soups, salads and pasties, providing a feast for both the imagination and the palate.
LIMA the cookbook
Peruvian Home Cooking
The growing popularity of Peruvian cuisine has made Lima a destination for food lovers, and Virgilio Martinez its most famous young chef. This beautifully designed and illustrated cookbook offers more than 100 of his modern, fuss-free recipes, including cocktails such as Pisco Sour and Cuento del Diablo; dishes such as Quinoa Bread Sticks, Pork with Chicha and Chocolate Ice Cream with Chilli; and – given the country’s long coastline – Ceviche and other seafood in abundance.
The Palomar Cookbook
Since opening in 2014, the Palomar restaurant in London’s Soho has won many awards for its Middle-Eastern-inspired cuisine. This handsome, clearly presented and beautifully photographed cookbook offers more than 500 of its celebrated recipes, ranging from tempting starters such as Moroccan Oysters and Fattoush Salad, though nourishing mains including Spinach Gnocchi and Oxtail Stew Persian Style, to delicious desserts such as Honey Cake and Date Roulade.
A Recipe for Life
Antonio Carluccio was a larger-than-life personality who, over a 50-year career, inspired millions with his no-fuss Italian cooking and passion for good food and wine. In this moving and honest autobiography, he recounts his childhood in Italy, the women in his life, his rise to fame, and the struggle with depression that it brought. Illustrated with photographs from his personal collection, it also features twelve of his classic recipes.
How the British Fell in Love with Food
25 Years of Food Writing and Recipes from the Guild of Food Writers
The Guild of Food Writers was formed in 1985 and now has around 400 authors, broadcasters and journalists among its members. Beginning with articles written a few years before the Guild’s formation, this anthology of food writing and recipes celebrated its 25th anniversary. The selections are on themes including the rise of the celebrity chef, the arrival of new ingredients, and pies and puddings, with contributions by, among many others, Rick Stein, Mary Berry, Xanthe Clay and Hugh Fearnley-Whittingstall.
Nina: St Tropez
The London-based chef Nina Parker has visited the fishing town of St Tropez every year since childhood. In this book she presents a very personal journey around the historic town, the surrounding area and Provencal cuisine. From breakfast to drinks and canapes, dinner and dessert, she presents recipes in the ‘Riviera style of cooking’, with strong, fresh flavours and colourful Mediterranean ingredients.
Exploring the island of Capri and the Amalfi coast, Nina Parker draws on her passion for southern Italian cooking as well as her training in the top Italian restaurants in London. Gleaning recipes from local chefs and family cooks – Nunzia’s Green Lasagne or Donatella’s Golden Risotto Cake – Nina presents a collection of classic dishes from this spectacular part of Italy, illustrated with photographs of the region as well as the food.
100 Healthy Recipes: Delicious Recipes for Body and Mind
Beginning with basic recipes for stocks – vegetable, fish, chicken and beef – this book presents 100 recipes for soups in three sections, like its companion volume of vegetarian meals: soups for looking good and feeling good; for recovery and recuperation; and for soul and spirit. With notes on the science behind the recipes.
Healing Vegetarian Recipes
100 Healthy Recipes: Delicious Recipes for Body and Mind
This collection of 100 vegetarian recipes starts with nutritious meals for simply looking good and feeling good, including weight loss and detox recipes as well as ideas for healthy skin, eyes, muscles and joints, etc. In part two the ‘Recovery and Recuperation’ recipes target common complaints such as colds, hangovers, insomnia and anaemia; while part three focuses on foods to combat stress and depression and nourish soul and spirit.
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.
Making Sense of Food & Wine
Concepts for Combinations
Without ruling out the possibility of doing whatever you like, Christina Fischer has produced a systematic guide which clearly explains the alliance between wine and food. The book divides the world of wine into easy-to-understand flavour types and presents a clear, modular system that shows what type of wine goes well with what food and which combinations are doomed to fail.
The History and Virtues of Cyder
In his plea for real cyder, ‘a living wine of some subtlety, matured in cask and bottle in the manner of champagne’, RK French describes the rise and fall of its popularity and sets out, in practical detail, the traditional techniques for making it – from growing, gathering and pressing apples, to fermentation and laying down a vintage. The book also includes some recipes for cooking with cyder. First published in 1982.
The New English Kitchen
How to Make Your Food Go Further
First published in 2005, when it was described by the Observer as ‘Mrs Beeton’s 21st-century equivalent’, The New English Kitchen presents over 280 easy recipes, using cheaper cuts of better-quality meat and leftovers and, as far as possible, UK-grown ingredients. Much of the emphasis is on ‘rolling food into more than one meal’, but there are also chapters on store-cupboard food, making the most of gluts of fruit and vegetables, and ethical dairy shopping.
A Celebration of Andalusian Food and Culture
Seville, Huelva, Cadiz, Malaga, Cordoba, Jaen, Granada and Almeria... This collection of traditional recipes from the eight regions of Andalusia celebrates their indigenous ingredients – seafood, pork, beef and goat, herbs, honey and vegetables – but also reflects Andalusia’s history of invaders and conquest: the Romans’ olives and grapes; the Moors’ saffron, spice, rice and citrus; and the potatoes, chillies and peppers from Columbus’ New World.
Meat-Free Any Day
Food For All Reasons
A regular contributor to Vegetarian Living magazine, Sarah Beattie presents 150 dishes designed to cover all seasons, moods and occasions - with ‘recipes for flopping-about-lazy Sundays and recipes for a sitting-up-to-a-proper-lunch ones’. As well as Sundays, there are chapters for busy days, hanging on till pay days, and high days and holidays. The recipes are for soups, starters, main courses and desserts, all very clearly set out and often accompanied by Sarah’s tips for economies and alternatives.
Fern Verrow is a 16-acre smallholding in the secluded and unspoilt foothills of the Black Mountains in Herefordshire. Jane Scotter and Harry Astley have been farming there, using biodynamic methods, since 1996. Biodynamics takes a holistic approach to food, nutrition and nature and the book is faithful to that approach. It is structured by the seasons and describes the growing and cooking of the farm produce in ‘a celebration of what nature provides’.
Cut The Carbs!
The Australian-born food and travel writer Tori Haschka presents ‘100 recipes to help you ditch white carbs and feel great’. The dishes come from far and wide – soups from Turkey, Tuscany and Peru, a tagine from Morocco, pudding from Salzburg - but Haschka’s versions cleverly banish the white carbohydrates: there are beans where once potatoes ruled, cauliflower ‘couscous’, and ground flaxseed and ground almonds instead of flour in the Almond Blueberry Pancakes.
The Gentle Art of Preserving
Katie Caldesi, author of The Italian Cookery Course, and her husband Giancarlo, have tempting recipes for Merry Marmalade and Fig and Muscat Conserve, but their preserving goes far beyond jellies and jams. Curing, smoking, freezing, pickling, bottling, fermenting, drying - all these are explained, with details of techniques (such as how to make your own dustbin smoker) and recipes including curry pastes to freeze, kefir, pickled fish, flavoured oils, smoked cheeses and even Arbroath Smokies.
The Big Red Book of Tomatoes
Lindsay Bareham presents tomatophiles with a selection of over 400 recipes featuring tomatoes in many different guises, on their own or in combination with ingredients ranging from scrambled eggs to vodka. The chapters cover tomatoes alone, including the ‘incredibly luxurious and richly flavoured’ Tomates a la Tomate (Tomato Tomatoes); tomatoes with breads, as sauces, with pasta, pulses, fish and meats, even in desserts such as Green Tomato and Zabaglione Tart, and in cocktails.
Garlic: The Mighty Bulb
Cooking, Growing and Healing with Garlic
Natasha Edwards, who grew up on her parents’ garlic farm on the Isle of Wight, introduces the many properties of ‘the mighty bulb’ in cookery and as medicinal marvel. As well as 50 recipes for dishes and drinks, including the famous Chicken with 40 Garlic Cloves and Garlic Bloody Mary, the book provides detailed information and guidance on using garlic in natural remedies, and a final chapter explains how to grow your own. Foreword by Clarissa Dickson Wright.
The Meat Cookbook
Lidgate’s is a fifth-generation butcher’s shop in Holland Park, west London, and the quality of its meat, carefully chosen from grass-fed native breeds, is legendary. In this handsome book, they share their knowledge of meat, explain how to cook, cut and carve it, and present a collection of recipes, many of them, such as Posh Sausage Rolls and Coq au Vin Pie, developed in their own kitchens. There are sections on each type of meat, and on roasts, grills, special occasions and accompaniments.
The Art of Pasta
Chef Lucio Galletto has a restaurant in Sydney, where he serves Italian food reminiscent of the family meals of his childhood. In this magnificent volume, with original artwork and photography, he gives detailed instructions for making and cutting fresh pasta, from simple tagliatelle to ravioli, and gnocchi, and presents 160 recipes taking their inspiration from seasonal ingredients and including an exciting range of pestos, among them a versatile orange and almond pesto.
The Surprising Life of Constance Spry
At the height of her fame Constance Spry (1886-1960) was commissioned to create floral displays for the 1953 Coronation procession; today she is still remembered for her books on cookery, gardening and flower arranging. This biography highlights the range of Spry's achievements, from her success in running a business at a time when few women had careers to her perfection of modernistic floral design.
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.
Great British Bakes
Forgotten Treasures for Modern Bakers
Described by Sue Perkins in her Foreword as an opportunity to ‘taste-bud time travel’, this book is the result of years of investigation into British baking history by Mary-Anne Boermans, a baker of over 40 years’ experience and a Great British Bake Off finalist in 2011. Here are forgotten recipes such as 17th-century Jumbles and Shell Bread, and recipes steeped in tradition such as Trifle and Naples Biscuits, all updated for 21st-century kitchens and accompanied by their histories.
There is far more to preserves than jams: chutneys, pickles, relishes, ketchups, fruit butters and cheeses, and even liqueurs and cordials. In this lavishly produced book, cookery writer Thane Prince shares her knowledge and gives home cooks everything they need to make perfect preserves. There's technical advice on cooking times, jars, sterilization and seals, plus more than 100 recipes, from Lime Curd to the perfect Brown Sauce.
The Taste of Belgium
Chef Ruth van Waerebeek, who now runs a ‘lodge gastronomico‘ in Chile’s Andean foothills, pays tribute to the culinary heritage of her native Belgium, describing Belgian food as ‘Europe’s best-kept secret’. Beautifully presented, her book paints an affectionate portrait of the country and its traditions as well as providing 250 recipes of home cooking at its best and Belgian specialities including mussels, white asparagus, rabbit, chocolate and, of course, cooking with beer.
Although vegetables are the star attraction in this collection of 200 internationally inspired and nutritionally balanced recipes, each one gives you the option to include meat, poultry or fish, making this an ideal cookbook for people trying to cut down on meat. A ‘pantry’ section describes the features and uses of different kinds of vegetables and shows how to prepare and cook them. (Published in the UK as The More Veg Cookbook)
Step by Step
In this cleverly illustrated cookbook, Lena Tritto teaches basic cooking techniques within four vegetarian food groups: cereals; pulses; tofu, seitan and tempeh; and nuts and seeds. The visual presentation of the recipes and techniques in over 500 step-by-step photographs make this an ideal cookbook for the novice, and the dishes - such as Fennel Rissotto, Pumpkin Gnocchi, Radicchio Tarte Tatin and Sweet Polenta - are simple, original and flavoursome.
The Malt Whisky Map of Scotland and Northern Ireland
Fully Revised and Updated
The unique characteristics of single malt whiskies are increasingly gaining favour over blends. This fold-out map features every distillery, both those in production and those that have become 'silent' since 1960, along with the main distilling areas - the Lowlands, Southern Highlands, Northwest Highlands, the Islands and Northern Ireland. The reverse lists essential information including contact numbers, websites, dates of establishment and details of distilleries open to the public.
The Curious Cookbook
Viper Soup, Badger Ham, Stewed Sparrows and 100 More Historic Recipes
This collection of unusual recipes from historical cookery books includes some extraordinary dishes - Artificial Asses' Milk Made with Bruised Snails (1747) and Porpoise with Wheat Porridge (1450) for example. Recipes reveal a lot about contemporary life, and Peter Ross’s commentary explores their social and economic context, while Heston Blumenthal, in his Foreword, discusses how our cuisine is constantly evolving in response to trends and new ingredients.
The Big Wheat & Gluten Free Cookbook
For those with coeliac disease, cutting out gluten from their diet may seem a daunting task, but excellent gluten substitutes are available and there are still delicious breads, cakes and pasta to be enjoyed. Jody Vassallo's cookbook provides guidance and inspiration to living a gluten-free life, with 100 tempting recipes including Quinoa Fruit Compote, Lemon Grass Pork and Noodle Salad, and Carrot and Walnut Muffins.