Food & Drink
Take One Veg
Over 100 Tempting Veggie Recipes for Simple Suppers, Packed Lunches and Weekend Cooking
Each chapter in this illustrated cookbook focuses on one type of vegetable, including beans, alliums and mushrooms. These simple, cost-effective recipes are ideal for using up seasonal gluts, and a source of inspiration for anyone who wishes to eat less meat. Dishes include a nutritious Spring Onion Black Rice and Mango Salad, Garlic Butter Accordion Loaf for sharing and Courgette, Chocolate and Pistachio Cake for special occasions.
Sara Lewis demonstrates the versatility and simplicity of slow cooking in this comprehensive cookbook. Beginning with advice on how to use and look after your equipment, there are recipes (each listing preparation and cooking times) for breakfast, lunch and a main meal, including Berry Compote With Syllabub Cream, Roasted Vegetable Terrine and Olive and Lemon Meatballs, as well as vegetarian and spicy foods, desserts, preserves and drinks.
Cooking on the Bone
Recipes, History and Lore
In this award-winning cookbook, chef Jennifer McLagan aims to restore bones to their deserved place in our kitchens. Each chapter includes a diagram of the whole animal, advice about buying and getting the most flavour out of the various cuts, and recipes to suit every palate and skill level, from Lancashire Hot Pot and Roast Leg of Pork With Crackling to Double-Bone Beef With Red Wine Sauce, Seven-Hour Leg of Lamb and Chicken with Forty Cloves of Garlic. (Previously published as Bones.)
The Really Quite Good British Cookbook
Inspired by Britain’s ‘melting pot of cuisines’, William Sitwell brought together 100 cooks, bakers and chefs and asked them: what do you cook for the people you love? Their recipes are arranged from breakfast (Gill Miller of River Cottage contributes Nettles on Toast, with Pollack, Wild Garlic and Poached Egg), to desserts and baking, with a Chocolate Guinness Cake from Nigella Lawson. The book itself is a labour of love, with outstanding photography and a cover design by Sir Peter Blake.
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.
Drawing inspiration from the National Trust's traditional kitchens, mills and dairies, orchards, kitchen gardens and hedgerows, award-winning food writer Sybil Kapoor has brought together a collection of modern British baking recipes using traditional ingredients and seasonal produce. There are recipes for every level of skill, from easy Leek Tart and Cheese Straws to Hazelnut and Blackberry Roulade and Chocolate Pear Cake – something for everyone who loves to bake.
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.
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.
Forgotten Skills of Cooking
Alarmed by a lack of knowledge among students at her Ballymaloe cookery school, Darina Allen was inspired to share over 700 recipes that draw on tried-and-tested housekeeping skills. Including instructions on foraging, smoking mackerel, curing bacon and how to make butter alongside recipes such as Pickled Samphire, Crispy Pig’s Tails With Aioli and Venison Shepherd’s Pie, this award-winning cookbook demonstrates how traditional cooking can be thrifty, healthy and full of flavour.
Coconut Oil: Nature's Perfect Ingredient
Over 100 Recipes Including Healthy Dishes and Baked Treats to Nurture Your Body and Beauty Ideas to Feed Your Skin
Diagnosed with coeliac disease aged 18 months, Lucy Bee grew up eating healthy, home-cooked, gluten-free foods. Impressed by the benefits of cooking with coconut oil, the family started importing and selling it, raw, organic and Fair Trade. This guide includes an introduction to the benefits of the oil, and recipes for smoothies, meat, fish and vegetarian dishes, as well as toothpaste and a body scrub. There is a section on sauces and all recipes have an allergy guide.
Ham, Pickles and Jam
Traditional Skills for the Modern Kitchen Larder
'Cooking your own preserves, salting and curing your own meats, and bottling your own cordials to stock your larder shelves is well within the reach of even the beginner in the kitchen.' With novices in mind, Thane Prince describes the techniques and provides the recipes to recover lost skills such as rendering and pickling. As well as recipes for bread, cakes and biscuits, jams, chutney and condiments, cordials and liqueurs, she offers valuable advice on stocking a larder and storing foodstuffs.
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.
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.
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.
Delicious Recipes for Every Occasion
'It's hard to 'wing it' when baking,' writes Good Housekeeping's cookery editor, Meike Beck, but these clearly laid-out and beautifully illustrated recipes – all of them triple-tested in Good Housekeeping's kitchens – will minimize the risk of failure. From 'everyday' sandwich cakes to a three-tier wedding cake, there are recipes for all kinds of baking, including cheesecakes, breads and biscuits – as well as chapters on the basic 'know-how' of cake, pastry and bread making. No jacket.
More and more people are cutting down on eating meat – some going meat-free one or two days a week, others going all the way and becoming full-time vegetarians. Whatever your personal choice, this inventive cookbook, with its combination of traditional, exotic and Mediterranean recipes and information on how to ensure balanced, healthy nutrition, has something to offer all vegetarians.
The 2 Meal Day
Burn Fat and Boost Energy Through Intermittent Fasting
Eating just two meals a day is a form of intermittent fasting that eliminates the need for calorie counting and can boost energy levels by helping the body to burn stored fat. Drawing on his own experience, personal trainer Max Lowery provides meal plans, exercises, advice on getting started and 75 recipes for lower and higher-carb meals, healthy snacks and desserts, from Spiced Rice to Two-Ingredient Chocolate Mousse.
Seriously Good! Gluten-Free Cooking
This bestselling book has revolutionized gluten-free diets with a selection of delicious recipes that will inspire coeliacs. With dishes such as Japanese Salmon with Mint Chutney, Sautéed Chicken Livers with Tarragon Muffins, Chicken and Prawn Jambalaya, Chickpea and Cashew Pilaf and Chocolate Brownies with Caramel, as well as a section on vegetarian food, a gluten-free diet need never feel restrictive again.
Is There a Nutmeg in the House?
Compiled by Jill Norman, Elizabeth David's friend and literary executor, and published posthumously in 2000, this is a sequel to An Omelette and a Glass of Wine. It presents a further collection of articles, essays, reviews and recipes on topics ranging from the dream kitchen to Madeira, all imbued with David's sense of season, place and the role of food in society.
Best Salads Ever
Recipes for Sensational Salads All Year Long
From cabbage, bean and beetroot to meat and fish, this book is arranged by main ingredient and offers a wide range of salad recipes including Summer Slaw and the more substantial Pasta with Mussels and Saffron. Separate sections cover creams and dressings (many of which are fat free) and various styles of buffet meal, including desserts; there are also tips on special ingredients and a seasonal chart for fruits and vegetables.
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 à 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.
Good Housekeeping Step-by-Step Cook Book
A cook's handbook as well as a great selection of 400 'triple-tested' recipes, this volume explains the basic techniques for preparing and cooking each type of food – for sauces and dressings, through fish, meat and poultry, to vegetables, fruit and nuts, desserts and baking – before moving on to the recipes. In step-by-step illustrations, it will show you, for example, how to cook with chocolate before you embark on that Chocolate Amaretti Tart.
The Cookbook Notebook
This post-war recipe book shows how housewives cooked up feasts on meagre rations. From basics such as Boiled Rice or Marrow Soup to Lobster au Gratin, Cold Oxtail Jelly and Figues Flambées, the recipes are accompanied by useful tips and illustrated with black-line prints by Edward Bawden.
Stunning Regional Recipes from the Bosphorus to the Black Sea
'Turkey is a vast country of dramatically varying yet stunningly beautiful landscapes,' writes chef John Gregory-Smith in his introduction. Its cuisine is no less varied and also begs to be explored region by region, from the delicious buttery pide of Samsun to the fiery kebabs of the east. This erudite yet enthusiastic book contains more than 100 aromatic and alluring recipes, including mezes, köftes, seafood, salads and desserts, and explains the cultural and historical significance of each.
The Paleo Healing Bible
‘Paleo’, referring to ‘Paleolithic’, is based around the diet our ancestors ate 2.5 million years ago, which excluded grains, dairy, pulses and processed foods. Beginning with an introduction to Paleo living – which includes lifestyle, not just diet – this book provides a comprehensive directory of recommended Paleo ingredients, with details of how they benefit the body, and recipes to show how they should be prepared.
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 Persian recipes include stews, soups, pickles and puddings, as well as cooling drinks and delicate sweetmeats.
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.
Let's Cook Italian in 20 Minutes
Using inexpensive and easily accessible ingredients, these 130 dishes can be prepared in the time it takes to heat up a ready meal. Following D’Acampo’s tips on tools, ingredients and speed are chapters featuring meat, fish, vegetables and dessert recipes, from Pumpkin and Sun-dried Tomato Soup to Pork Chops and Pancetta with Courgette Fritters and Summer Berries with White Chocolate Sauce.
Irish Traditional Cooking
Over 300 Recipes from Ireland's Heritage
Irish chef Darina Allen utilizes recipes handed down through generations, ranging from simple farmers’ meals to the French-inspired cuisine of country houses. Favouring fresh ingredients, with a section on foraging, this collection includes chapters featuring game birds, seafood and dairy, with dishes such as Blind Stew, Funeral Ham and Cut and Come Cake. First published in 1995, this edition includes over 100 new recipes.
Olives, Lemons and Za'atar
The Best Middle Eastern Home Cooking
In this richly illustrated volume, Rawia Bishara demonstrates the variety of Middle Eastern cuisine, sharing recipes that she learned in her hometown of Nazareth and cooks today in her New York restaurant. There are chapters on salads, main meals – largely soups and stews – pickles and desserts, breakfast dishes that include Yoghurt Tahini with Chickpeas and mezzes featuring hummus, Brussels Sprouts with Panko and a savoury pie.
Cook Japanese at Home
From Dashi to Tonkatsu, 200 Simple Recipes for Every Occasion
Dispelling the suggestion that Japanese cuisine is difficult to master, Kimiko Barber offers advice on basic tools and ingredients and suggests starting simply, with miso soup or Japanese-style salad, before building up to more complex dishes such as Seafood Tempura.
Broths to Bannocks
Cooking in Scotland 1690 to the Present Day
From Sir John Foulis's spacious and smoky kitchen of the 1690s, with its muckle black pot cooking 'softly', to her own grandmother's kitchen in a cramped 1950s tenement, Catherine Brown presents an engrossing history of Scottish cooking and eating habits. In the second part of the book she presents 200 authentic recipes, using fine local produce cooked and served in the traditional ways, avoiding both 'high-falutin French gourmet cuisine' and 'too much tricksiness on the plate'.
Cooking with the Master Chef
Famous as chef de cuisine at Le Gavroche and as a judge on Masterchef, Michel Roux Jr is a renowned chef of classic French food. In this compendium of his best recipes he shares signature dishes reworked for the home, including a Salade Lyonnaise of Dandelion, Bacon and Eggs, Wild Boar Pate with Juniper Berries, Creamy Crab Gratin, Salted Caramel and Walnut Tart and Olive Oil Cake with Lavender and Roasted Figs.
Recipes from a Turkish-Cypriot Kitchen
A cross between Turkish and Mediterranean food, but with simpler recipes that require fewer spices, Selin Kiazim’s modern take on Turkish-Cypriot cuisine includes stuffed pastries, barbecued meats, fish and exotic salads – all popular dishes at her Oklava restaurant in Shoreditch.
Set Your Taste Buds on Fire with 100 Delicious, Modern Dishes
Focusing on taste and flavour more than authenticity, this recipe collection features meals to cook at home with readily available ingredients, including snacks, barbecued dishes, stir fries and desserts – from Crispy Salmon Skins to Kaffir Lime Doughnuts.
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.
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.
Healthy Eating for Lower Cholesterol
The 100 delicious recipes presented in this book have been created by a chef and dietician, working together to help people with high cholesterol. With chapters on breakfasts, salads, snacks, main courses and deserts, and recipes such as Buckwheat Pancakes, Mexican Breakfast Burritos, Oriental Chicken Wraps, Salmon Fishcakes and Light Chocolate Tart, you need never feel deprived while looking after your health.
The Story of Scotch Whisky
A Journey of Discovery into the World's Noblest Spirit
In this detailed guide, richly illustrated with colour photographs, Bruce-Gardyne charts the story of Scotland’s national drink over 500 years, and introduces some of the people involved in its history and production. Following the whisky trail, he takes readers on a journey around Scotland’s whisky regions, visiting distilleries and offering tasting notes on some of the greatest names, before exploring the culture and traditions – from Hogmanay to Whisky Galore – associated with the ‘water of life’.
Oz Clarke Wine A–Z
The World's Favourite Wine Writer
As the climate changes, so do the conditions in which vines flourish, bringing different challenges for growers and new flavours for customers. Revised and updated, this edition of Oz Clarke’s Wine A–Z, published in 2015, covers over 7,000 wines and 4,500 producers, providing summaries of regions, styles of wine and estates, vintage charts and 500 of Oz’s own recommendations for classic, up-and-coming and ‘oddball’ wines.
The Chef's Library
Favorite Cookbooks from the World's Great Kitchens
A reference for cookbook collectors and foodies alike, this volume reveals the works that inspired over 70 renowned chefs, including Jamie Oliver, Ken Hom and Angela Harnett. The first chapter describes each chef’s style, and includes an account of their chosen book and reasons for choosing it, while two shorter chapters detail titles written by chefs or featuring a specific restaurant, and review classic cookbooks from around the world.
Superfood Slow Cooker
Healthy Wholefood Meals From Your Slow Cooker
Slow cooking with inexpensive ingredients can produce simple but nutritious meals. Incorporating advice on the best slow cookers to buy, this cookbook offers dishes which employ sustaining grains and pulses, superfood vegetables, high-protein fish, poultry and meat and beneficial yet flavoursome spices. The broad range of recipes includes Super Pea Soup, Jerk Chicken Tacos and Duck with Nectarines. Felt-tip mark on lower trimmed edge.
Eat Your Way to Better Health
Nutritional expert Dale Pinnock (the Medicinal Chef) believes that simple changes to eating habits can relieve a range of digestive issues. In this guide, he examines the digestive tract and how conditions such as constipation, IBS and reflux might be eased through diet. Recipes range from Tummy Tea to Jerusalem Artichoke Soup and an Aubergine Layer Bake.