Food & Drink
Recipes and Stories from Tuscany's Secret Silver Coast
This collection of traditional recipes from the Costa d’Argento of southern Tuscany includes the author's favourite, Acquacotta – a soup made from leftover food. Her photographs accompany instructions for preparing a range of simple, comforting peasant dishes, with notes on the history and customs of the region. Slightly off-mint.
The Savvy Shopper's Cookbook
The recipes in this cost-conscious cookbook use only ingredients that can be bought from leading discount supermarkets. Aiming to help people simplify their shopping and their cooking, Amy Sheppard presents over 80 nutritious, affordable and quick-to-prepare meals. There is also a guide to using a discount supermarket for the first time, advice on how to select the best-value ingredients, and a one-week meal plan to get you started.
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.
Cooking Like Mummyji
Real Indian Food from the Family Home
In this bestselling and award-winning cookbook, Vicky Bhogal presents over 100 recipes, sharing the secrets of the traditional Indian cooking of her Punjabi home – in London. ‘Our home food’, she writes, ‘is much simpler, lighter, fresher and healthier than that which you find in a typical Indian restaurant and has a vibrant breadth of flavours.’
How to Make Tea
The Science Behind the Leaf
With 5,000 years of history, 2,000 styles, and 250 different species of the plant genus Camellia, this guide covers everything there is to know about tea. Sections include information on the tea-growing regions, how the plant is harvested and processed, and detailed instructions on how to make the perfect cup, from getting the right temperature, to steeping times and how to use a teaspoon.
The Winemasters of Bordeaux
Now controlled more by the growers, the Bordeaux winemaking industry was for generations directed by a group of powerful merchant families, until a major fraud and mis-selling scandal in the 1970s forced reforms and tighter controls. This revised edition of the acclaimed history of the industry describes how the region gained its reputation and explains the evolution of the system of crus, appellations and famous estates. Slightly off-mint.
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.
A Modern Guide to the Wine World's Best-Kept Secret: With Cocktails and Recipes
Once the favoured drink of explorers including Columbus and Magellan, and writers from Shakespeare to Dickens, sherry has fallen from favour in recent decades. Lately it has staged a comeback, and Baiocchi’s book covers everything a connoisseur needs to know about this complex and fascinating wine, from its history and how it is made to the types of sherry available, and how best to serve them. Slightly off-mint and felt-tip mark on lower trimmed edge.
This freezer guide for today’s cooks includes 120 recipes – each with its own recommendations for freezing and thawing – that can be prepared, frozen and reheated without losing flavour. As well as food charts and advice on storage and freezer maintenance, there are suggestions for ‘flat freezing’ sauces and cutting meat into strips, which enables foods to be cooked without prior defrosting for quick meals.
The New Complete International Jewish Cookbook
This revised and updated guide to classic and contemporary Jewish food contains over 1,100 recipes for both the amateur and experienced cook. Thirty chapters present meals from a wide variety of communities, including European, American and African. There is a guide to catering for specific festivals and celebrations throughout the year, as well as vegetarian, diabetic, gluten-free and parve dishes, and all entries conform to the Jewish dietary laws.
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.
Made In Spain
Recipes and Stories from My Country and Beyond
Having moved from Spain to be with husband Nick Clegg during the coalition years, these recipes are adapted from the blog Durántez started to encourage her boys to enjoy the food of their homeland. Traditional favourites – Gazpacho, Tortilla de Patatas and Churros – sit alongside Self-Important Potatoes, Cuban Rice, and more substantial dishes, such as Pisto – a comforting meal, especially after losing an election.
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.
Cooling Cups and Dainty Drinks
Classic Cocktail and Punch Recipes for the Discerning Drinker
With recipes incorporating wines, ales, ciders, liqueurs, spirits and alcohol-free drinks, and an introduction to the ‘new art’ of refrigeration, this first British cocktail book, originally published in 1869, provides an entertaining insight into the drinking habits of the Victorians.
The Enlightened Imbiber's Guide to Alcohol
The authors, both drinks journalists with years of imbibing experience, advise us to ‘Drink Less. Drink Better’. In lavishly illustrated chapters on beer and cider, wine, each of the spirits, aperitifs and digestifs, they offer recommendations of their chosen few, along with the history and culture of each type of drink, its legends, ‘heroes’ (Humphrey Bogart and gin, Vincent van Gogh and absinthe) and movie stardom (Whisky Galore, The Big Lebowski), and recipes for its finest cocktails.
The Big Book of Gin
Dan Jones begins by tracing the history of Mother’s Ruin from its ancestry in Dutch genever, through the Gin Lanes of 17th-century London to the proliferation of artisan gins today. He then provides a thorough guide to the world’s best brands, the things you’ll need to mix gin cocktails, and over 100 recipes, including classics such as Pink Gin and Singapore Sling, Martinis, fizzes, punches and hangover cures, including Turbo G&T (more gin).
Flavours of Azerbaijan
The Family Cooking Collection
Inspired by traditions passed down through the generations, Khabiba Kashkay divides Azerbaijani cuisine into six volumes: Soups and Sauces; Poultry, Meat and Fish; Vegetarian; Pilaffs; Dairy; and Sweets, Doughs, Drinks and Preserves. Placing emphasis on how the appearance of a dish can affect enjoyment – especially for children – Kashkay presents 200 well-illustrated recipes including Hoshab, a dried fruit compote, and Shepherd’s Stewed Meat – a New Year’s Eve national classic. Slipcased.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.