Food & Drink
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.
French Country Cooking
Having lived in France - studying French civilization at the Sorbonne and French home cooking at her Parisian lodgings - Elizabeth David had first-hand experience of a style of cooking and eating that was completely new to 1950s Britain. In this book she imparts much culinary wisdom as well as a collection of French regional recipes that were to inspire generations of home-grown chefs. This is a reprint of the second edition (1958).
The Women's Institute
One-pot dishes not only streamline your cooking (you save on washing-up, for a start) – they also help you to create innovative meals that are full of flavour. This collection features dozens of main dishes, for vegetarians as well as meat-eaters, from risottos and stir-frys to pasta bakes and casseroles, in addition to twelve soup recipes. Some are for everyday meals; others are for entertaining.
From Bath Chaps to Bara Brith
The Taste of South West Britain
This volume is from The Taste of Britain series that describes British foods – both raw ingredients and products – that belong to their region in the same way as French foods are linked to their terroir (soil). Surveying the foodstuffs of South West England, the Channel Islands and Wales, the authors delve into the history and culinary traditions of local fare such as Dittisham plums, Plymouth Gin, Caerphilly Cheese and the mighty Jersey Royal Potato.
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 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 Low-Carb Gourmet
Recipes, Tips and Inspiration for The Low-Carb Lifestyle
Low-carb eating can be good for the health and may be an effective way to lose weight, but at times meals can seem dull and monotonous. With 80 easy-to-prepare recipes, such as Egg and Sausage Muffins, Spaghetti Squash Arrabbiata and Butter Chicken, as well as soups, nibbles, sauces and puddings, this book provides a wide variety of delicious and imaginative low-carb dishes for every occasion.
The Women's Institute Teatime Collection
Set up to encourage women to take a more active role in food production during the First World War, the Women’s Institute is still a leading authority on home cooking. This collection combines three previous publications – Celebration Cupcakes, Vintage Teatime (including recipes from the WI archives) and Chocolate Success – offering over 130 recipes from Christmas Bauble Cupcakes to Fat Rascals (scones first made in Elizabethan times) and Beetroot Chocolate Cake. Slightly off-mint.
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: soups for looking good and feeling good; for recovery and recuperation; and for soul and spirit. With notes on the science behind the recipes.
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 suggestions for how to use it. 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 exciting as exotic varieties found on supermarket shelves.
The cuisine of the Mediterranean is justly celebrated for its freshness, zest, and health-giving properties. Over the 13 lessons presented, the celebrated chef Reine Sammut reveals her favourite foods and professional techniques. Recipes centred around asparagus, artichokes, octopus, squid, fish, mussels, spices, courgettes and tomatoes provide richly appetizing Provençal dishes for everyday cooking, along with impressive menus for entertaining, mouthwatering desserts, and advice on matching food and wine.
The Great British Bake Off
How to Turn Everyday Bakes into Showstoppers
Few of us possess the skills of a professional cook. But this book, which features recipes by Paul Hollywood, Mary Berry and contestants who appeared on the programme, promises to provide everything you need to create your own showstoppers, including styling secrets and decorating tips – even if you don't have hours of free time. As well as cakes there are recipes for breads, tarts, pies, desserts and biscuits, all lavishly illustrated with photographs from the series.
Total Greek Yoghurt Cookbook
Over 120 Fresh and Healthy Ideas for Greek Yoghurt
With more than 120 recipes, this versatile collection shows how to use Greek yoghurt in everything from smoothies and sauces to curries and marinades, as well as for baking, desserts, snacks and dressings. There are simple dishes such as Sweet Potato Fries with Avocado and Yoghurt Dip, and more complex ones like Duck Kebabs with Rose Raita and Pilau Rice, but the emphasis is always on modern, fresh tastes.
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 Bartender's Bible
The 'juniper jewel' has had a long, rollercoaster history, from the 12th-century monks who first steeped herbs in alcohol, through the disreputable 'Gin Lane' days of the 18th century, to today's craft distilleries. This stylishly illustrated book explains what gin is, its ingredients and how it is made. It includes a catalogue of 175 brands from around the world; 18 in-depth profiles of the great distilleries, from Beefeater to Bombay Sapphire; and 10 classic cocktail recipes. Slightly off-mint
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.
Detox Your Life and Eat the High Energy Way
Kate Wood has followed a raw diet – free from dairy, gluten, meat, sugar and processed foods – since 1993; her book Eat Smart Eat Raw is the UK’s bestselling raw food book. Here she provides a selection of healthy but tasty new recipes including Tomato Crisps, Spinach and Mushroom Quiche and Raw Chocolate, alongside advice on ingredients, equipment and how to benefit from a raw lifestyle.
Serving Up the Food Industry's Darkest Secrets
Factory produced foods may be created by ‘technologists’, rather than chefs, with some chemicals and processes legally omitted from the label. Award-winning investigative food journalist Joanna Blythman set out to discover the full list of ingredients in supermarket foods, from ready meals to ‘healthy’ cereals and ‘traditional’ cheeses. Having fought her way behind the scenes, here Blythman shares the alarming results of her research.
The Ultimate Book of Vegetables
Gardening, Health, Beauty, Craft, Cooking
A guide to all things vegetable-related, this volume includes an A–Z of over 50 vegetables, a section on how to grow your own, ways to use vegetables to boost well-being, craft projects and 120 recipes. Readers can discover which plants to forage, a remedy that will stop a cough, a way to make shampoo, or how to knit a bag for market, alongside recipes that range from Cucumber Sandwiches to Stuffed Zucchini Flowers.
A Year at Otter Farm
Inspiring Recipes Through the Seasons
It was the taste of a ripe mulberry that gave Mark Diacono the inspiration for Otter Farm, the Devon smallholding where he runs courses to share his love of fresh, seasonal food. In this beautiful book, illustrated with his own superb colour photography, he charts the story of the farm, and shares its seasonal recipes: Warm Salad of Padron Peppers, Cherries and Halloumi; Chicken, Pork and Borlotti Bean Casserole; and a refreshing Cucumber Ice-Cream.
At Elizabeth David's Table
Classic Recipes and Timeless Kitchen Wisdom
With books such as French Provencal Cooking, published in 1960, Elizabeth David (1913–1992) transformed British attitudes to cooking and eating, importing Mediterranean influences, but also celebrating the best in English cuisine and particularly English baking. This beautifully presented anthology contains a selection of both quick recipes and classic dishes from David's books, some in her narrative style, some with their ingredients listed. The recipes have been photographed in muted style, and interspersed with essays and articles, including 'My Dream Kitchen'. Felt-tip mark on lower trimmed edge.
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.
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 fish, flesh, vegetables, egg, tofu, and soups, and range from Duck Breasts with Black Magic Elixir to Lemon Pesto Scallops and Dirty Quinoa.
V is for Vegan
These 150 recipes from an award-winning food blogger are designed to change people’s thinking about animal-free foods. Beginning with an introduction to veganism and explanations of the flavours and techniques that enhance the dishes, there are recipes for snacks as well as breakfast, lunch, dinner and dessert. From Dried Pineapple Flowers and Smoked Tofu Slider to Watermelon Stir-Fry and Vegan Brownies, each dish is colourful and unique.
Japanese food is delicious, healthy – and helps you lose weight. This book unlocks the secrets of how to make perfect sushi and explains how, by including just one Japanese meal in your diet each day, you can maintain a slimline figure. Its calorie-counted meal plans, 50 delicious sushi recipes, bento lunch boxes and a plethora of soups and salads make its possible to eat virtuously and well.
Centuries in an Italian Kitchen
Roman cooking is delicious, earthy and full of tradition, and this beautifully illustrated volume from the owners of London’s Caffè Caldesi roams the Eternal City to unearth its gastronomic gems. Recipes for rustic seasonal soups, antipasti, quick pasta dishes, scintillating seafood, slow-cooked joints and indulgent dolci are interspersed with features on the city’s culinary history, its street food, its famous cocktails, and interviews with its many creative chefs.
A Complete Collection of Classic and Contemporary Ideas
Whether using home-grown, shop-bought or pick-your-own fruit and veg, there’s something special about preserving foods that goes beyond necessity. This one-stop guide from the founder of The Bay Tree explores a range of techniques, from making jams and conserves to pickling, candying and preserving under fat. General tips and advice accompany a broad range of recipes including Spiced Carrot Jam, Coconut Curd, Korean Kimchi and Potted Trout.
The master pâtissier and TV chef Eric Lanlard presents a selection of recipes ranging from a simple Chocolate Sponge (as sold in his Cake Boy café-patisserie in London) to Salted Butter Caramel Mousse with Mini Pears for ‘when you want to make more of an effort’. The recipes include tarts, muffins, cheesecakes, flour-free cakes and a Christmas cake – all using simple, home-baking techniques, but with tips from a master baker.
Korean Food Made Simple
Chef and TV presenter Judy Joo’s interpretations of Korean dishes are colourful and contemporary, yet rooted in centuries of tradition, offering food that is light, refreshing and delicious. This beautifully illustrated book explains the staple ingredients and techniques before presenting a dazzling array of recipes, many of which can be prepared in less than 30 minutes – from Kimchi Pancakes through Spicy Squid Stir-Fry to delightful desserts.
Whole Food Energy
200 All-Natural Recipes to Prepare, Refuel and Recover
Elise Museles’ 200 all-natural recipes for smoothies, breakfasts, energy bars and treats are designed to be prepared in bulk, ready to ‘grab from the fridge on the way out the door’ and provide snacks for refuelling and recovery throughout the day. There are also instructions for preparing three whole food staples (home-made yoghurt, nut butter and nut milk) and information on nutrition.
Gloriously Gluten Free: Fresh and Simple Gluten-Free
Fresh & Simple Gluten-Free Recipes for Healthy Eating Every Day
For people with coeliac disease who are gluten intolerant, or for those who simply prefer to avoid gluten as part of a healthy lifestyle, Susanna Booth offers dietary advice and presents over 100 recipes using gluten-free ingredients. There are recipes for soups and salads, main courses including pasta and pizzas, desserts and baking that will make gluten-free easy and appealing – and you can still have Hot Chocolate Pudding.
Great Homemade Soups
A Cook's Collection
In this comprehensive collection of more than 100 soup recipes, Paul Gayler, former chef of The Lanesborough in London, provides ideas and inspiration, tips and techniques for creating the perfect homemade soup, whether as a main meal or a starter, as a wholesome one-pot lunch or as a sophisticated entree for a dinner party. A step-by-step masterclass in basic techniques accompanies the recipes and there are contributions from guest chefs including Antonio Carluccio and Tom Kerridge.
The Game Cook
Recipes Inspired by Conversations in My Butcher's Shop
Why do people buy tasteless supermarket chickens when they could have good quality pheasants for less? This was the question that Norman Tebbit put to his butcher, and the answer he received – that they'd never cooked game and think it is difficult – was the inspiration for this book. After some basic techniques, Tebbit describes all kinds of game, from deer to spider crabs, with recipes for each bird or animal, all beautifully illustrated with woodcuts by Debby Mason.
Good, Uncomplicated Food for the Sustainable Kitchen
Many of us are becoming increasingly concerned about the environmental impact of our eating habits. This attractive book shows us how to enjoy delicious meals that are seasonal, sustainable and local, reducing costly food miles. Its 350 recipes explain how to use cheaper cuts of meat in dishes such as Oxtail with Prunes and Orange, enjoy fish such as mackerel and haddock, and make the most of leftovers, transforming yesterday's roast chicken into Restorative Chicken and Parsley Risotto.
Fish: Recipes from the Sea
With over 200 authentic Italian recipes that are simple and quick to prepare, this cookbook provides ideas for a range of nutritious fish-based meals. Each chapter begins with an illustrated guide to a type of fish – including freshwater fish and seafood – followed by the recipes, with advice on how to make the most of your local catch, and a step-by-step guide to basic fish preparation techniques.
How to Cook in 10 Easy Lessons
From how to use a knife, to juicing, whipping, steaming and kneading, these ten cookery lessons provide basic skills for preparing a range of dishes. Each skill is utilized in the recipes that follow, such as Super Fruit Salad, Beef Tacos and Seeded Bread Rolls. With photographs, diagrams and clear explanations, this spiral-bound guide is an ideal starting point for any young cook.
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.
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.
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.
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.
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).