Food & Drink
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.
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 and 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.
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.
Would you like to eat like royalty? Fiona Cairns created the wedding cake for the Duke and Duchess of Cambridge in 2011. Inspired by the foods growing around us, the recipes in her book are arranged by season to celebrate each milestone in the year: Spring Rhubarb Compote; a Summer Extravaganza of Victoria sponge piled with fresh cream, redcurrants and cherries; an autumnal Coffee, Cardamom and Walnut Cake; and, of course,that Yuletide favourite Mince Pies.
Here a master patissier and TV chef turns his hand to home baking, from sponges, tarts and meringues to muffins, cheesecakes, pastries and biscuits, including Apple Crumble Sponge, Chai Tea Cupcake, Pear Tarte Tatin, Sticky Toffee Pudding and Hot Gingerbread Souffle. Most of the recipes are simple and straightforward, and many of them are free of flour.
Island Cooking of Greece
Part cookery book and part travel guide, this eminently readable volume takes you on a tour of the Ionian Islands of Greece. The recipes, most of which have been handed down through generations, reflect the cosmopolitan nature of Ionian tastes and the complex history of the islands, ruled as they have been by many nations and cultures. More than 150 recipes are featured, for every meal, while photographs of the islands are accompanied by charming line drawings.
Rosehips on a Kitchen Table
Seasonal Recipes for Foragers and Foodies
We all want to make the most of the ingredients we buy, grow or forage, and this little book from the former owners of the World Food Cafe in Covent Garden is full of advice and recipes to help. The four chapters focus on foraged ingredients and how to prepare them; growing your own; dealing with seasonal gluts of particular fruits and vegetables; and using challenging ingredients such as quince and kale.
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 Alley' 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.
World Food Cafe
Quick and Easy Recipes from a Vegetarian Journey
This colourful recipe book contains inventive and diverse dishes from such countries as Bangladesh, Burma, Cuba, Finland, Japan, Laos, Syria and Vietnam, including Silken Tofu with Ginger and Chives, Jewelled Aubergine and Pho Noodle Soup. The unifying factor is the authors, the former owners of the World Food Cafe in Covent Garden, who have spent over two decades travelling and collecting recipes from street stalls, restaurants and home kitchens, and they include their memories of each destination.
The Top 100 Omega-3 Recipes
Reduce Your Risk of Heart Disease, Keep Your Brain Active and Agile
A diet rich in omega-3 fats has been shown to help boost our physical and mental health, and the recipes in this compact spiral-bound book incorporate them into everyday cooking. There are recipes for every meal, from Fruity Maple Porridge and Smoked Salmon Tarts to Seafood Lasagne, Chocolate Chip Cookies and Lemon Curd Pudding. Helpful notes on nutrition accompany each recipe.
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.
Cooking on the Bone
Recipes, History and Lore
This book of recipes for preserving the flavour of poultry, meat, game and fish by cooking them on the bone includes versions of familiar dishes such as Glazed Ham and Chinese-style Spare Ribs, alongside new ideas such as Seven-Hour Leg of Lamb, Roasted Marrow Bones with Parsley Salad, and Chicken with 40 Cloves of Garlic. The title also includes recipes for stocks and soups, historical asides and detailed diagrams of cuts of meat. (Previously published as Bones.)
We know that wholegrains should form a significant part of our diet; this imaginative collection of over 150 dishes tempts us to use them creatively. The book covers grains from around the world, from amaranth to wild rice, with an in-depth look at the culinary uses and nutritional benefits of each one. There are recipes for every meal, from breakfast cereals, pancakes and waffles, through cous cous and pasta, polenta and risottos, to cakes, cookies and sweets.
Deliciously Wheat, Gluten and Dairy Free
This award-winning author specializes in recipes for people with food intolerances. The 120 included here are contemporary and international; range from main meals to soups, snacks and desserts; and demonstrate the value of alternative ingredients such as coconut milk and rice flour. They are divided into quick and slow choices, to balance the enjoyment of cooking with the need for speed in our increasingly busy lives.
The Essential Diabetes Cookbook
Good Healthy Eating from Around the World
The 185 recipes in this well-produced book are inspired by cuisines from across the planet, and include Sweet and Sour Prawns, Hot Stuffed Vine Leaves, Spicy Lamb Tagine and Peruvian Chicken Kebabs, though more traditional fish, meat and vegetarian dishes aren't neglected. Each recipe has been analysed by a dietician and a 'traffic lights' scheme shows the level of fat, saturated fat, sugar and salt. With so much variety, you can eat healthily without compromising on taste.