Food & Drink

A bumper collection of classics from TV's best-loved chef

The long-awaited cookbook from Tom Kerridge's legendary two-Michelin-star pub. The Hand & Flowers is the first (and only) pub in the world to acquire two Michelin stars. At this relaxed and accessible dining space in the heart of Buckinghamshire, Tom Kerridge serves up innovative, sophisticated dishes that masterfully reinvent and elevate British classics for the twenty-first century. The incredible new cookbook presents 70 of the best dishes that have ever appeared on the menu, including Roast hog with salt-baked potatoes and apple sauce; Slow-cooked duck breast, peas, duck-fat chips and gravy; Smoked haddock omelette; Salt cod Scotch egg with red pepper sauce and picante chorizo; and Chocolate and ale cake with salted caramel and muscovado ice cream. With specially commissioned photography by renowned photographer Cristian Barnett, The Hand & Flowers Cookbook is a stunning celebration of one of the world's best and most authentic restaurants.

This is the food that MasterChef winner Jane cooks at home - stress-free with easily available ingredients. Food that families can enjoy, and packed full of recipes which can be on the table for quick for mid-week dinners (as well as those that show your inner masterchef!). From three-cheese mushroom lasagne to spiced fried cauliflower with a green siracha salsa, these mouth-watering recipes are easily accessible for anyone who has to live with coeliac or gluten intolerances.And why meat free as well as gluten free? Jane's a busy mum, and whatever she cooks have to be eaten by all in her house. With her son diagnosed as Coeliac, it was natural that gluten-free would become the norm in the Devonshire household, and when her daughter turned veggie a few years ago, Jane wanted to serve good, hearty meals that the rest of the family wouldn't complain about, or feel short-changed by. In this book, Jane shares her family's favourite dishes, helping busy feeders everywhere keep the crowds happy.

Oh Cook! is a foolproof manual packed with practical information and delicious recipes for even the most basic of home cooks. If, like James May, the sight of the kitchen strikes fear into your very heart and you can't identify a spatula from a fish slice - this is the book for you.

Dive into the world of culinary arts with 'Cooking on the Big Green Egg' by James Whetlor. Published in 2021 by Quadrille Publishing Ltd, this book is a must-read for all food lovers. As a renowned author in the genre of cookery, Whetlor takes you on an exciting journey, teaching you how to master the art of cooking on the Big Green Egg. From basic techniques to advanced recipes, this book covers it all. It's more than just a cookbook; it's a comprehensive guide for anyone who wants to explore the endless possibilities of cooking on the Big Green Egg. So, gear up to fire up your grill and create some mouth-watering dishes. This book is a testament to Whetlor's expertise and Quadrille Publishing Ltd's commitment to bringing the best culinary books to readers. Grab your copy today and embark on your culinary journey!

Break the rules, not the fast with world-renowned biohacker and New York Times bestselling author Dave Asprey.

The official SPAM (R) Cookbook is here, featuring over 100 elevated recipes for breakfast, appetizers, main courses, and snacks, all starring this key ingredient.

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food. In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook.Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works. The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:Process explains cooking methods that elevate veg to great heights; Pairing identifies four basic pairings that are fundamental to great flavour; Produce offers impactful vegetables that do the work for you. With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it ... More than just a mantra, "cook, eat, repeat" is the story of my life.'Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food. Written in Nigella's engaging and insightful style, this is a cook book full of warmth and personality, and is the ultimate gift for foodies this Christmas.Whether asking 'What is a Recipe?' or declaring death to the Guilty Pleasure, Nigella's wisdom about food and life comes to the fore, with tasty new recipes that readers will want to return to again and again.'The recipes I write come from my life, my home', says Nigella, and here she shares the rhythms and rituals of her kitchen through over 150 new recipes that make the most of her favourite ingredients.Dedicated chapters include 'A is for Anchovy' (a celebration of the bacon of the sea), 'Rhubarb', 'A Loving Defence of Brown Food', a suitably expansive chapter devoted to family dinners, plus inspiration for vegan feasts and solo suppers.'A rapturous account of wonderful food and a joyful antidote to everything else' Meera Sodha, Guardian'I can't think of a better companion for these strange times' Bee Wilson, Sunday Times

The ultimate guide to cocktails for every home and host - a luxurious, fully-illustrated, global celebration of classic and cutting-edge cocktails, packed with fascinating historical detail as well as more than 600 fail-safe recipes

New York¿s beloved Petee¿s Pie Company serves up more than 80 recipes for the best pies you can make at home Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have made her pie shops, Petee¿s Pie Company and Petee¿s Café, New York darlings. At the heart of it all, the goal is simple¿a tender, ¿aky crust and perfectly balanced ¿lling¿and this cookbook leads the way with easy-to-follow, step-by-step guidance. A champion of locally sourced ingredients, Paredez features some of the best farms and producers in pröles throughout the book, inspiring us to seek out the very best ingredients for our pies wherever we may live. Filled with vibrant photography and recipes for just about every pie imaginable, from fruit and custard to cream and even savory, Pie for Everyone invites us to share in the magic and endless appeal of pie.

Easy to follow recipes from YouTube cooking show Simply Mamá Cooks. The show's creator, Angelica Faz Jung is a home cook with a passion for feeding family and friends.

An enchanting book about the orchard that Raymond Blanc planted in the Oxfordshire countryside. Full of ancient varieties of fruit, each one is celebrated through anecdotes and recipes, weaving a rich story about our country's past.

Minimum fuss. Maximum flavour. More than 100 quick, simple and slimming recipes from Kate Allinson and Kay Featherstone, authors of Pinch of Nom, the bestselling cookbook of 2019.From all-in-one family favourites to batch-cook basics and speedy sweet treats, Pinch of Nom Quick & Easy is packed with dishes so delicious you won't even notice they're slimming. With tasty, satisfying meals such as Veggie Satay Noodles, Creamy Cajun Chicken Pasta and Apple and Apricot Oaty Crumble, you definitely won't feel like you're missing out. Featuring Pinch of Nom's trademark big flavours, these recipes use easy-to-find ingredients to create meals that everyone will love - whether they're watching their waistline or not.'These fast, healthy recipes are so easy and made with simple-to-find ingredients. We're so proud of this food that the whole family can enjoy together.' - Kate & Kay

Want to save your sanity and do up your pants at the same time? Bite Me Balance has 150 easy, healthy recipes that look after your waistline and taste GREAT!Moderation may be the granny panties of the food world, but it works! With Bite Me Balance as your guide, fill your fridge with quality ingredients found in your local grocery store, and create delicious, wholesome meals that will have you loving every bite.After years (and years!) of trying and abandoning every solution in the dieting playbook, sisters Julie and Lisa gave up. They were dying to be free of their own fork-in-hand procrastination, and exhausted from chasing that one mythical magic bullet that might finally work. As soon as they gave up the all-or-nothing approach, of course, they found the solution: exit fad diets; enter self-acceptance, a more mindful approach to eating, and healthy recipes that actually taste GREAT.In Bite Me Balance they share 150 delicious recipes for breakfast, brunch, lunch, dinner, and special gatherings (with plenty of gluten-free and vegetarian and vegan options throughout). There are recipes that are high in fiber (Moroccan Couscous with Chickpeas and Harissa), protein-packed (Protein-Packed Asian Chopped Salad), full of vitamins (Spice-Rubbed Grilled Salmon with Avocado Dressing), and sometimes decadently indulgent (Confetti Sugar Cookies). Because when it comes down to it, it''s all about the balance. With their laugh out loud sister-act commentary, and top 10 lists to inspire you (like their go-to healthy-ish alternatives to comfort food faves), you''ll happily have these sisters in the kitchen every day!In a nutshell: Bite Me Balance is an approachable, fun and funny cookbook makes healthy eating a fool-proof and achievable option for all.

Originally published in 1639 The Distiller of London provides readers with an understanding of the evolution that distilling went through as it made its transformation in the sixteenth- and seventeenth-centuries from a medicine to a social beverage. And it offers a brief tour of Stuart-era taste preferences.Although there were other books printed in England even earlier than the seventeenth-century that included juniper in recipes, this particular volume is of scholarly interest because it not only contained a few such recipes, but because it was published by the Worshipful Company of Distillers of London, the regulatory body that oversaw the emerging distilling trade before William and Mary ascended the English throne in 1688 and before the eighteenth-century Gin Craze brought illegitimate distillers and compounders before the public eye, soiling the budding industry's reputation for nearly a century.Written in code to protect its 'mysteries' from a curious lay readership, Miller and Brown have deciphered the recipes and provided a historical overview so that the present and future generations of distillers and rectifiers can find inspiration for their own creations and lay readers can capture a glimpse into this fascinating profession that continues to grow and evolve today.

The 12th edition of Wine Behind the Label is published Nov 2020 with its most comprehensive analysis to date of wine producers, their vineyards and their wines.The guide remains unique with detailed profiles of individual wineries from all the main producing countries of the world, as well as giving full ratings and scores for their wines.The 12th edition includes full profiles of over 4,000 wineries. There are over 7,000 wineries featured in total, with over 27,000 different wines rated and scored with price guides.The guide has been updated to include all the latest wines and ratings from the 2019 northern hemisphere vintage and the 2020 vintage in the southern hemisphere.Wine Behind The Label contains the most accurate information possible about wineries and their wines as it relies on a network of some of the biggest names in the international wine writing community to help compile many of the chapters, profiles and wine ratings. It is their work and expertise that has helped Wine Behind The Label become seen as THE reference book for professional and amateur wine lovers alike.Contributors to the 12th edition include: Neville Blech (Bordeaux, Italy and Other Europe, North Africa, Middle East and Asia) Jim Budd (Loire Valley and Portugal) , Michael Edwards (Champagne, Burgundy, Alsace and England), Professor Kathleen Burk (Germany, Austria, South-West France and Virginia). It also includes work from previous contributors, including Wink Lorch, Sarah Ahmed, Maggie Rosen, Stuart George, Gary White and Ilona Thompson.A key feature of the Wine Behind The Label guide is its full range of regional maps, with great detail of all the main wine producing areas of the world and their appellations. These have been fully updated and revised.It also includes comprehensive glossaries for wine and viticulture terms along with a guide to all the main grape varieties.Previous editions of the guide have received international acclaim. The most recent coming from the Organisation Internationale de la Vigne  et du Vin which gave it a special prize in its international wine awards for its contribution to wine education and knowledge. Many other top writers and reviewers continue to acclaim the series.As the 12th edition is about to hit the presses, plans are already in place for 2021, with more leading contributors from around the world for the next Wine Behind the Label. There is also a Members Subscription area on the Wine Behind the Label website, www.winebehindthelabel.org - which inludes a complimentary copy of the digital version of the 11th edition.