Food & Drink

Bake It Easy is a celebration of good, honest baking, with 50 seriously impressive one-pan bakes.   The boys behind The Exploding Bakery are back with a bang. This time, they’re here to show you that low-cost, low-effort baking doesn’t have to be boring. From no-weigh cakes to make-ahead bakes, through storecupboard heroes, and seasonal stars, Bake It Easy takes the humblest of ingredients and transforms them into extraordinary tastes and textures.   With clear instructions, minimal equipment and vegan, and gluten-free options, Bake It Easy contains unbeatable one-pan recipes – each accompanied by a photo – that can be made in ANY home kitchen, by any baker. Discover recipes for Treacle Pudding Loaf and Toffee Apple Cake, plus PB&J Blondies, Tiramisu and Maple and Pecan Friand Cake, and so much more. So: hail the glorious mess that is home baking and get your apron on!

"I adore this book. It’s personal, beautifully written – Noor’s voice draws you in and holds you there – and the recipes are absolutely glorious." – Diana Henry"There’s an incredible generosity to Noor’s cooking, capturing the spirit of so many cooks across the Middle East: bold gestures, big flavours, whole universes of food around a single table. Noor is also a unique talent; her cooking reflects the essence of home comfort, plus an unmatched innovative palate." – Yotam OttolenghiIn Lugma, Noor offers over 100 recipes as an ode to the food she grew up eating – traditional flavors and modern recipes from Bahrain, the surrounding Middle East and beyond. Lugma in Arabic means a bite, or a mouthful. For Noor, as a chef and the former head of the Ottolenghi Test Kitchen, her whole career has been centred around taking bites of food and analysing them to create the perfect dish. Noor’s recipes pull on many culinary influences – an abundance of herbs, black limes and sour flavors from Iran, liberal spice and chilli heat from India, the elaborate rice dishes of the Gulf and the foods of the Levant – to create a unique and flavor-packed cuisine.  From Spring Time Fattoush and Stuffed Baby Aubergines to Slow-cooked Fenugreek Lamb with Pickled Chillies and Pistachio Cake with Labneh, these beautiful and inspirational recipes are full of love and warmth to be recreated in your own kitchen.

"A considered use of fresh, bright flavours and produce is a constant delight throughout this lovely book. It is a beauty, and reflects Anna’s soul in each dish." – Jeremy Lee   "A peek behind the doors of a vibrant restaurant kitchen - its highs and lows - and a glorious collection of recipes. Anna Hedworth is brilliant with flavour." – Diana Henry In Service, chef Anna Hedworth takes the reader through a day in her restaurant, the soothing rhythms of prep and mealtimes, and the ups and downs of service. It’s an all-day operation, from breakfast through to dinner and post service, and the recipes reflect those times of day and the menus Anna creates for her restaurants.  Recipes are characterised by their simplicity and seasonality, including Spiced Pancakes with Poached Rhubarb & Raspberry for breakfast, BBQ Bavette & Courgettes with Sriracha Aioli for lunch, Braised Squid in Red wine with Fennel & Samphire for Dinner, Blood Orange, Cardamom & Olive Oil Cake for dessert and an array of drinks and seasonal preserves – this is an inspirational collection of stunning dishes.    In the best traditions of chefs like Alice Waters, Stephanie Alexander, and Judy Rodgers, Anna’s passion for food, ingredients and the place she calls home shine through in her writing. Based in the northeast of England, Anna’s restaurants, and her food, are thoughtful, unique and compelling. As well as celebrating the joys and challenges of restaurant life, Service perfectly captures a key moment in modern British cooking and eating.

An incredible journey through the social and culinary history of the Caribbean, with recipes from every nation. Caribe is the first cookbook to explore Caribbean food culture of the entire region: Antigua and Barbuda, Bahamas, Barbados, Cuba, Dominica, Dominican Republic, Grenada, Petite Martinique and the Carriacou, Guyana, Haiti, Jamaica, Puerto Rico, Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, The French Caribbean, The Dutch West Indies and Trinidad and Tobago. Through years-long research including collaborations with historians and extensive travel to the islands, food writer and chef Keshia Sakarah explores the complicated and varied stories of each nation through its beloved dishes, addressing difficult truths while at the same time creating a joyful collection of the most celebrated recipes in the region to pay homage to those who created them, from Haitian Independence – Soup Joumou and Dominican Saltfish Accra Fritters, to Guyanese Pepperpot and Montserratian Fish Broth, passed on through generations. Including stunning location photography, essays and recipes for breakfast, lunch, dinner and everything in between, Caribe is the ultimate tome of Caribbean cooking.

Learn to make elevated, professional-quality meals in your own kitchen with over 100 creative, seasonal recipes from Hailee CatalanoGrowing up cooking the Sunday gravy, meatballs, and pasta alongside her Italian American grandmother, Hailee Catalano developed a huge passion for food. This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Restaurants made it seem like beautifully made food was too difficult to recreate at home.In By Heart, she presents over 100 restaurant-quality recipes designed to be made in your home kitchen. You'll find seasonal pastas (Pasta alla Norcina with Roasted Squash), veggie-forward recipes designed to make the most of your CSA box (Caponata with Dried Cherries and Green Olives), simple meat dishes (Roast Chicken with Red Wine Vinegar and Honey) breads (Hearty Seeded Rye Bread), butters (Calabrian Chile Honey Butter), condiments (Chicago-Style Fennel Giardiniera), perfect beach sandwiches (Brie and Butter Sandwich with Shallot-y Frisée), simple sweets (Malted Milk Butter Cookies), and so much more.Inspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. Carefully crafted from the heart, this is a book you'll return to again and again.

With its mix of light and rich, sweet and savory, caffeinated and boozy offerings, brunch is one of the most popular meals to host. But just like dinner parties, brunches can be stressful to host. Last Minute Brunch Party solves this problem with tips and tricks to make your next brunch get-together stylish, delicious, and stress-free, perfect either as a self-purchase, or a gift for your favorite host. Featuring recipes and ideas like Waffle Brunch Boards, Yogurt Pots with Baked Rhubarb & Poached Quince, Peanut Butter Chocolate Date Cups, and Breakfast Sausage Casserole along with tips for prepping ahead, getting your guests involved, and endless ideas for all sorts of drinks–cold, hot, alcoholic, and not—mix and match guides for sweet and savory toasts, Nordic and Italian inspired brunch boards, this is much more than just a cookbook, this is your invitation to host your own brunch party.

As a Harley Street behavioural change specialist, Sandra Roycroft-Davis knows that what's going on inside our heads is pivotal to a healthy relationship with food. Her Slimpod programme has changed the lives of hundreds of thousands of people around the world. Now she shares its secrets so you'll discover how to retrain your brain and take charge of your body, instead of your body being in charge of you. Sandra explains how to break free from the endless cycle of diet-fail-diet-fail and reveals the scientific research that shows how dieting holds you back from losing weight and keeping it off.Sandra uses her studies of neuroscience, behavioural psychology, neuro linguistic programming and the science of habit to open up a world of exciting possibility for anyone who's been dieting for years and has almost given up hope.Discover why you eat when we're not hungry, what triggers cravings, how hormones affect fat loss and understand the difference between physical hunger and emotional hunger. Importantly, learn the science-backed methods of taking back control of your appetite for food, sugar and alcohol.It's a book about freedom, empowerment and hope.

More than 50 simple, elegant, and delicious recipes to prepare with children, from Rose Carrarini, founder of the iconic Rose Bakery in ParisIn this inspiring new recipe collection, Rose Carrarini, author of the acclaimed best-seller Breakfast, Lunch, Tea, celebrates the rituals of family cooking. Carrarini, whose iconic Rose Bakery cafés attract a loyal following around the world, shares the knowledge she's gathered through the years cooking both professionally and at home with her own extended family, offering practical advice and clear, step-by-step instructions for home cooks of all ages and skill levels.Spanning classic breakfasts, crowd-pleasing dinners, sweet treats, and more, the 50 recipes in Breakfast, Lunch, Tea with Children range in complexity from scrambled eggs, pasta sauces, and scones to more complex creations, such as goujons, vegetable gyozas, okonomiyaki, and madeleines. Featuring high-quality ingredients and sophisticated global inspirations, the recipes include gluten-free, vegan, and vegetarian options to suit a variety of palates and preferences. All are accompanied by beautiful, playful pictures, demonstrating the fun of sharing cooking with children.Stylish, user-friendly, and filled with appealing dishes, this creative cookbook invites adults and the children in their lives to enjoy a culinary adventure together.

The stunning debut cookbook from London-LA chef and pro skater, Jesse Jenkins. This distinctive, original work redefines modern vegetable cooking.

Italy's most trusted home cooking resource presents a richly illustrated exploration of the country's unique regional cuisines

Turn forty humble vegetables into majestic mealtime heroes. From everyday staples like carrots, broccoli and onions to seasonal stars like asparagus, sweetcorn and runner beans, Vegetable Genius will elevate your produce to a starring role, either as a main meal or tasty side dish. Each vegetable has five fuss-free recipes that require minimal ingredients - yet taste so delicious you'll want to make them time and again. Discover mouth-watering dals, dips, slaw, stews, cakes, stacks, fritters, puddings and more! With 200 recipes, this will become an everyday go-to reference for the modern home cook.