Food & Drink

Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine.Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food, Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals.Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.

'I can safely say that if I hadn't picked up this book some twenty years ago I wouldn't have eaten as well, or even lived as well, as I have. It inspired me then and it inspires me now' Hugh Fearnley-WhittingstalWild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In Roger Phillips and Martyn Rix's Wild Food, hundreds of these plants are clearly identified, with colour photography and a detailed description. This definitive guide also gives us fascinating information on how our ancestors would have used the plant as well as including over 100 more modern recipes for delicious food and drinks. From berries, herbs and mushrooms to wild vegetables, salad leaves, seaweed and even bark, this book will inspire you to start cooking with nature's free bounty.

With River Cafe Cook Book Easy Rose Gray and Ruth Rogers pioneered a new approach to cooking and eating. Knowing that people lead busy and demanding lives, they made their innovative Italian recipes even more accessible to those who love good food but have little time to prepare it. Recognising that the key to quick cooking is often in the ease of buying the ingredients, the easy recipes highlight the fresh produce you will need to shop for as well as the ingredients that are store cupboard essentials. Rose and Ruth then take you through simplified steps to cook great Italian dishes that are bursting with flavour and style. To complement this new concept, the cookbook has a fresh, dynamic design and superb photographs that will delight both new and established fans. Like River Cafe 'graduates' - most famously Jamie Oliver - you can learn the secrets of cooking fabulous Italian food, but now it's even easier.

Little Tarts is a delightful book penned by the talented Meike Schaling. Published by HarperCollins Publishers in 2021, this book is a must-read for all the book lovers out there. The genre of the book is a blend of culinary art and storytelling, which makes it a unique addition to your bookshelf. The author, Meike Schaling, has beautifully woven the recipes of little tarts into the fabric of engaging narratives. The book was published in April 2021, and since then, it has been winning hearts with its refreshing content. HarperCollins Publishers, a renowned name in the publishing world, has added another gem to their collection with Little Tarts. The book is written in English, making it accessible to a wide range of readers. Dive into the world of Little Tarts and let the magic of Meike Schaling's words whisk you away to a world of culinary delights.

Explore recipes inspired by Bungie's hit franchise and collected from Guardians across the solar system in Destiny: The Official Cookbook.

Vibrant recipes, one family's memories of their homeland and a fascinating insight into Afghanistan's rich heritage.

100 AirFryer Recipes that were created just for your Philips and guaranteed to amaze. With My Philips AirFryer Cookbook, you will easily get a nutritious, flavor-packed, family and figure-friendly meal on the table any night of the week. Rebecca Dunlea, shares 100 dishes that come together in a snap in your air fryer.This expansive cookbook is a MUST HAVE for any Philips AirFryer owner. Do you want your family to eat healthy and actually enjoy it? You just found your Zen with this book full of incredible air fryer recipes. The Philips AirFryer is an incredibly versatile cooking appliance. This quick & easy to use guide and recipes book will show you how to make the most out of it! These 100 recipes offer great variety and reliability and are sure fire crowd pleasers. Be careful… you'll have to come up with some new activities to do with all the time you'll be saving when you have mastered your Philips or any air fryer. And anyone who tries your food might think that you've kidnapped a master chef and are holding them hostage. These air fryer recipes are FUN, EASY, and FAST. We've included most of the POPULAR recipes people search for: - Easy to prepare breakfast recipes like French Toast ,Muffins, and Omelets - Breakfast sandwiches - Vegan and Vegetarian recipes - Chicken air fryer recipes - Air Fryer Burger recipes - Potato recipes (Side dishes, Sweet Potato recipes, etc.) - Easy & Popular Sandwich recipes - Pizza, Fish, Chicken Wings - Mouthwatering Desserts (Cheesecake, Brownies, Cupcakes, etc.) IN THIS AIR FRYER COOKBOOK, YOU WILL FIND: BREAKFAST RECIPES - Breakfast Recipes and Breakfast Sandwich Air Fryer Recipes MAIN DISHES - Chicken air fryer recipes - Beef air fryer recipes - Shrimp, Lamb Chop air fryer recipes, and more! SIDE DISH Recipes - Potato Recipes - Zucchini Poppers - Eggs, Calamari, Spring Rolls, Cheese Rolls, Pickles - And more vegetable air fryer recipes! Mouthwatering DESSERT air fryer recipes Utilizing your air fryer like a pro can help you save time & you'll realize that it is an incredible appliance for busy families. You will NOT regret buying Rebecca's Philips AirFryer Cookbook!

The most comprehensive Instant Pot book ever published.

Highclere Castle, known as ''the real Downton Abbey'', bustles with activity at the best of times, but it is never more alive than at Christmas. Christmas at Highclere is a look behind the scenes at the routines and rituals that make the castle the most magical place to be throughout the festive season. Lady Carnarvon will guide you through Advent, Christmas preparations and Christmas Eve all the way through to the day itself, and beyond. Learn how the castle and grounds are transformed by decorations, including the raising of a twenty-foot tree in the saloon, the gathering of holly and mistletoe from the grounds. All the intricacies of the perfect traditional Christmas are here: from crackers and carol singers. The festive feeling is carried through to Highclere''s Boxing Day traditions, the restorative middle days and the New Year''s Eve celebrations. This book also tells the story of historic Christmases at Highclere – of distinguished guests warming themselves by the fire after a long journeys home through the snow, unexpected knocks on the door, and, always, the joy of bringing family – and staff – together after a busy year.As well as telling the stories of Highclere Christmases past and present, Lady Carnarvon provides recipes, tips and inspiration from her kitchen so that readers can bring a quintessentially British festive spirit to their own home. Lady Carnarvon divulges the secret to perfectly flakey mince pies, the proper way to wrap presents so that you and your guests are guaranteed a Christmas to remember. Lavish, celebratory and utterly enchanting, Christmas at Highclere is celebration of one of the UK''s most beloved historic houses and is the perfect gift for any Downton Abbey fan.

A super-chic collection of 150 classic cocktail recipes created by one-time Vogue drinks expert and man about town, Henry McNulty.

This is the definitive book on understanding and appreciating the world of whiskey.

Bringing together classic dishes and fresh originals, this book teaches you how to cook a complete vegetarian meal in just one pot.

If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. The joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured.

These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen.

The best-selling team behind Charcuterie deepens our understanding of an ancient craft.

JAMES BEARD AWARD WINNER • PUBLISHERS WEEKLY BESTSELLER • GOOP COOKBOOK CLUB PICK • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker • Food52 • Library Journal A modern approach to mastering the art of cooking at home from the food director at Bon Appétit, with more than 70 innately flexible recipes. The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music's laid-back cooking style. The food director at Bon Appétit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything-and every recipe includes suggestions for swaps and substitutions, so you'll never feel stuck or stymied. Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music's modern approach-pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online-will make you want to click on a burner and slide out a cutting board the minute you get home. The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook. Praise for Where Cooking Begins"An ideal tool kit to transform a timid cook into an adventurous and confident improviser."-Helen Rosner, The New Yorker"[Carla Lalli Music] is like everyone's favorite aunt, the one who shows up and makes surprising things happen. Her superpower is that she believes in you as a cook. . . . Where Cooking Begins is her 250-page argument that you should believe in yourself, too."-Julia Moskin, The New York Times"Carla Lalli Music knows how to help with ingredients, strategy and technique, but most important of all, she understands how to help you become confident as a cook."-Nigella Lawson"A gorgeous new cookbook from Bon Appétit's former food director Carla Lalli Music, Where Cooking Begins presents a beautiful guide to truly modern cooking. Laid back and built to share, these simple but sophisticated recipes are the kind you accidentally memorize and learn to live by."-The Chalkboard"If you loved Salt, Fat, Acid, Heat, this is the next book for you."-PureWow

INDIAN RESTAURANT CURRY AT HOME VOLUME 1, authored by Richard Sayce, is a must-have for all food enthusiasts. Published in 2018 by Misty Ricardo's Curry Kitchen, this book is a treasure trove of Indian cuisine. It takes you on a gastronomical journey through the vibrant and flavorful world of Indian curries, right in the comfort of your home. Sayce masterfully guides readers through the intricacies of Indian cooking, sharing the secrets that give these dishes their signature taste and aroma. Whether you're a seasoned cook or a novice in the kitchen, this book is your ticket to recreating the rich and spicy flavors of an Indian restaurant in your own kitchen. So, put on your apron, and get ready to explore the tantalizing world of Indian cuisine with INDIAN RESTAURANT CURRY AT HOME VOLUME 1.

Flawless is the first book of its kind dedicated to exploring the main causes of faults in wine. From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste and how we can understand beauty in a glass.

Max's Sandwich Book, penned by the renowned author Max Halley, is an enticing read for all food enthusiasts. This book belongs to the genre of culinary literature and was first published in 2018. Max Halley, with his unique flair for sandwich-making, has crafted a book that is as delightful to read as it is to cook from. Each page is packed with mouth-watering recipes, anecdotes, and Max's own philosophy on what makes a sandwich truly great. Published by Bonnier Books Ltd, this book is a must-have for anyone who loves sandwiches and wants to explore the art of sandwich making. It's more than just a cookbook - it's a celebration of the humble sandwich, elevated to new culinary heights.

Making the classic French pastry at home is much easier with the help one of Europe's top pastry chefs and hundreds of step-by-step instructions and colour photographs.

Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are highly technical and expensive professional books that are written for meat plant managers or graduate students pursuing a master's degree in meat technology. Unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, safety, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world''s best restaurants to create taco perfection. In a town overrun with taco trucks, Wes Avila''s Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila''s approach stands out in a crowded field because it''s unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

Dr Myhill's tried-and-tested guide to following a paleo-ketogenic diet - a nutritional approach that combines the benefits of paleo (pre-agricultural wholefoods) with ketogenic (fueling the body with fibre and fats) eating. This is the 'how to do it' book that shows you how to put her approach to sustainable health into practice.

A Kitchen Confidential for the wine industry, this is a sharp and entertaining look inside the secret world of sommeliers.

The essential primer and guide to preparing delicious, totally vegan, nut-based cheeses, from the coauthor of The Plantpower Way.   In their debut cookbook, The Plantpower Way, Julie Piatt and her ultra-endurance athlete husband, Rich Roll, inspired thousands to embrace a plant-fueled lifestyle, and through their advocacy efforts, podcasts, and talks, countless people are now enjoying healthier and more vibrant lives. In This Cheese is Nuts, Julie is bringing that message to the forefront once more, with a stunning collection of flavorful nut-based cheeses. Julie has always been known for her dairy-free cheeses, and here she shares seventy-five recipes using almonds, cashews, and other nuts to create cheeses anyone can make right at home. Nut-based cheeses are on the cutting edge in the world of vegan cuisine. They’re remarkably simple to prepare (all you need are a few simple ingredients and a basic dehydrator), and in as little as twenty minutes, you can have an assortment of tasty fresh cheeses fit for any occasion. Even creating aged cheeses is easy—they require only a day or two in the dehydrator, so making “fancier” cheeses, like Aged Almond Cheddar, is an almost entirely hands-off process. And though they’re delectable on their own, Julie’s nut-based cheeses are a terrific component in her recipes for Raw Beet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel and Brazil Nut Pesto, French Onion Soup with Cashew Camembert, and more. Filled with the essential tips, tools, and mouth-watering recipes home cooks need to immerse themselves in the world of nut-based cheese-making, This Cheese is Nuts will demonstrate why nut cheeses should be part of any healthy, sustainable diet.

Discover new favourites by tracing wine back to its roots.

An A-Z compendium of everything you need to know about coffee.

Research increasingly indicates a diet very low in saturated fat can reduce the progression of MS and even reverse its course. This is a collection of over 200 easy recipes for a wholefood plant-based diet with seafood that is naturally low in saturated fat.

No dig experts, Charles Dowding and Stephanie Hafferty, explain how to set up a no dig garden. They describe how to: Make compost, enrich soil, harvest and prepare food and make natural beauty and cleaning products and garden preparations.

Switch on your 'skinny gene' by adding healthy Sirtfoods to your diet for effective and sustained weight loss, incredible energy and glowing health.