Food & Drink

With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.

Momofuku is an intriguing book authored by David Chang. Published in 2010 by Absolute Press, this book offers a unique blend of storytelling and culinary expertise. The genre of this book is primarily cooking, but it also provides a fascinating insight into Chang's journey to becoming a renowned chef. In 'Momofuku', Chang shares his love for food and his innovative approach to cooking, which has made him a prominent figure in the culinary world. The book is not just a collection of recipes, but a captivating narrative of Chang's experiences and his philosophy about food. Absolute Press, known for publishing high-quality books, has truly outdone itself with 'Momofuku'. This book is a must-read for anyone interested in cooking, food, or the journey of a top-tier chef.

'If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.' -Nigella Lawson Marcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and The Essentials of Classic Italian Cooking is her masterpiece. Aimed at cooks of every level, be they beginners or accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food.Featuring hundreds of recipes ranging from soups, pastas and risottos, to delicious meat and vegetable dishes, The Essentials of Classic Italian Cooking is an indispensable addition to any kitchen.

'My rules are simple. Home cooking has to be easy. It got to be fast. It's got to be delicious. If you think you can't cook amazing food at home, think again. I'm going to prove that however busy you are it's still possible to cook stunning food. These are the only recipes you'll ever need.'GORDON RAMSAY Gordon Ramsay's Ultimate Home Cooking is a collection of over 120 delicious new recipes that are infused with Gordon's expertise and skill gleaned from his years in professional kitchens. Divided into chapters to see you through the whole day from weekday breakfasts through to Saturday night dinners, the book is all about the pleasure of cooking and sharing the very best home-cooked food with family and friends.AS SEEN ON CHANNEL 4

A fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories.Rajat Parr’s profound knowledge of wines, deep relationships with producers, and renowned tasting abilities have made him a legend in the business. As wine director for the Mina Group, Parr presides over the lists at some of the country’s top restaurants. In Secrets of the Sommeliers, Parr and journalist Jordan Mackay present a fascinating portrait of the world’s top wine professionals and their trade. The authors interviewed the elite of the sommelier community, and their colleagues’ insights, recommendations, and entertaining stories are woven throughout, along with Parr’s own takes on his profession and favorite winemakers and wines. Along the way, the authors give an immersion course in tasting and serving wine; share strategies for securing hard-to-find bottles at a good price and identifying value sweetspots among the many regions; and teach readers how to make inspired food pairings.Winner - 2011 James Beard Cookbook Award - Beverage Category

A guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette.

The bible of traditional Italian cooking, with over 2,000 recipes. Revised and updated.

"e;I want to teach you how to cook good food at home. By stripping away all the hard graft and complexity, anyone can produce mouth-watering recipes. Put simply, I'm going to show you how to cook yourself into a better cook."e;GORDON RAMSAYGordon Ramsay's Ultimate Cookery Course is about giving home cooks the desire, confidence and inspiration to hit the stoves and get cooking, with over 120 modern, simple and accessible recipes. The ultimate reference bible, it's a lifetime's worth of expertise from one of the world's finest chefs distilled into a beautiful book.

POLPO, a captivating book penned by Russell Norman, is a delightful journey through the culinary world. Published by Bloomsbury Publishing PLC in 2012, this book has become a must-have for food enthusiasts. The author, a renowned name in the culinary industry, explores the authenticity and simplicity of Venetian home cooking in an accessible and engaging manner. The book is a tribute to the pure pleasure of sharing food and drink 'Italian-style'. With its charming narrative and enticing recipes, POLPO has carved its niche in the genre of culinary literature. It's not just a cookbook, but a love letter to Venice, and a tribute to its age-old culinary traditions. Dive into the pages of POLPO and let Russell Norman transport you to the heart of Venetian cuisine.

A 25th anniversary edition of the classic cookbook from the 'enfant terrible' of the UK restaurant scene, with a new 64-page section including previously unpublished photographs and commentary from Jason Atherton, Gordon Ramsay and Tom Kerridge.

Create delicious, nutritionally balanced dishes in just 15 minutes with the revolutionary kitchen companion, Jamie's 15-Minute Meals'Far and away the most balanced and exciting everyday cookbook out there' THE TIMES_________Packed with clever, methodical, recipes full of big flavours, Jamie's 15 Minute Meals takes the concept of fast, everyday food to a new level.In this essential collection, Jamie has taken inspiration from all over the world, embracing tastes that we all love and playing on classic chicken, steak, pasta and global street food dishes.You'll be amazed what you can create in just 15 minutes . . .- CHICKEN TIKKA with lentil, spinach and naan salad- GLAZED PORK FILLET with Cajun-style pepper rice- CRAB BOLOGNESE with crunchy fennel salad- MEXICAN TOMATO SOUP with chilli nachos- FALAFEL WRAPS with grilled veg and salsaWhether you're cooking for your family or grabbing a quick bite, Jamie's 15 Minute Meals has the perfect combination of light snacks and hearty meals to satisfy everyone.These are some of the quickest, easiest meals Jamie's ever done, reliable companion for you and your family. In Jamie's extensive collection of internationally loved and trusted cookbooks, this is the one about cooking good food, fast.'Far and away the most balanced and exciting everyday cookbook out there - and if you liked 30-Minute Meals, this will knock your socks off. Jamie should be given the Victoria Cross' The Times

Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment is an enticing book by the talented Nina Olsson. Published by the renowned Octopus Publishing Group in 2017, this book is a treasure trove of healthy and delicious vegetarian recipes. The genre of this book is cooking, and it stands out with its focus on nourishing vegetarian bowls filled with goodness. Olsson's creativity shines through each page, offering vibrant and wholesome dishes that are both appealing to the eye and satisfying to the palate. The book is a testament to Olsson's expertise and passion for vegetarian cooking, making it a must-have for anyone interested in enhancing their cooking skills and embracing a healthier lifestyle. The Octopus Publishing Group, known for its high-quality publications, has truly outdone itself with this book, adding yet another masterpiece to its collection.

Winner of the Observer Food Monthly Cookbook of the Year 2013.Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking.At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover.Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.

Flour Water Salt Yeast is an exceptional book written by the talented Ken Forkish. Published in 2012 by Random House USA Inc, it's a must-read for anyone interested in baking. The book delves deep into the art of making artisan bread and pizza, guiding readers through the four main ingredients: flour, water, salt, and yeast. Ken Forkish, an accomplished baker, shares his knowledge and passion, making this book a treasure trove of information and techniques. The book is written in English and is a testament to Ken's expertise and dedication to his craft. It's a fascinating read that will surely inspire and equip you to start your own baking journey.

A comprehensive guide for all budding craft brewers.

In 2007, Ivan Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan''s handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity - a fixture of Japanese TV programmes and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo and has returned to New York City to open two US branches.Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candour, humour, gratitude and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.

From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character.Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart.Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home.

A revolutionary approach to making better-looking, better-tasting drinks.

*From the Fortnum & Mason Cookery Writer of the Year 2018*The top ten bestselling Indian cookbook that will change the way you cook, eat, and think about Indian food, forever. Real Indian food is fresh, simple and packed with flavour and in MADE IN INDIA, Meera Sodha introduces Britain to the food she grew up eating here every day. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make.In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there's everything from hot chappatis to street food (chilli paneer and beetroot and feta samosas), fragrant curries (spinach and salmon or perfect cinnamon lamb curry), to colourful side dishes (pomegranate and mint raita, kachumbar salad), and mouth-watering puddings (mango, lime and passion fruit jelly and pistachio and saffron kulfi).'Full of real charm, personality, love and garlic' Yotam Ottolenghi'Wonderful, vibrant...deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book' Nigella Lawson**Look out for FRESH INDIA, Meera Sodha's new cookbook**

From renowned bartender and cocktail brain Jeffrey Morganthaler, the first and only technique-driven cocktail handbook.

The definitive cookbook on Peruvian home-cooking.

The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world. Death & Co is the most important, influential, and oft-imitated bar to emerge from the contemporary craft cocktail movement. Since its opening in 2006, Death & Co has been a must-visit destination for serious drinkers and cocktail enthusiasts, and the winner of every major industry award-including America's Best Cocktail Bar and Best Cocktail Menu at the Tales of the Cocktail convention. Boasting a supremely talented and creative bar staff-the best in the industry-Death & Co is also the birthplace of some of the modern era's most iconic drinks, such as the Oaxaca Old-Fashioned, Naked and Famous, and the Conference. Destined to become a definitive reference on craft cocktails, Death & Co features more than 500 of the bar's most innovative and sought-after cocktails. But more than just a collection of recipes, Death & Co is also a complete cocktail education, with information on the theory and philosophy of drink making, a complete guide to buying and using spirits, and step-by-step instructions for mastering key bartending techniques. Filled with beautiful, evocative photography; illustrative charts and infographics; and colorful essays about the characters who fill the bar each night; Death & Co-like its namesake bar-is bold, elegant, and setting the pace for mixologists around the world.

Whatever the occasion, food - in the making and the eating - should always be pleasurable. This title deals with rhythms of our cooking lives, with recipes that are uncomplicated, relaxed and yet always satisfying.

A grand tour of the science of cooking explored through popular dishes.

Medical Medium Life-Changing Foods delves deeper into the healing power of over 50 fruits, vegetables, herbs and spices, and wild foods that can have an extraordinary effect on health. Anthony William explains each food's properties, the symptoms and conditions it can help relieve or heal, and the emotional and spiritual benefits it brings.

Learn to cook like the professionals with this essential reference work from the renowned Institut Paul Bocuse.

Red or white? Cabernet or Merlot? Medium or full-bodied? Drinking great wine isn't hard, but finding a great wine is much easier when you understand the fundamentals.Using artistic info-graphics and flowcharts, Madeline Puckette and Justin Hammack have created a robust resource packed with information.From tips on which glasses to use, and easy-to-grasp flavour wheels for each wine type, to simple tasting and food-pairing notes, Wine Folly is a fascinating modern and colourful guide.This accessible book will equip you with the knowledge and confidence to enjoy great wines. The perfect wine companion.

This book is organised into chapters of five locations - Japan, Denmark, California, France, and Italy - places where the approach to home decor and entertaining best reflects wabi-sabi principles. The book is complete with lush photography and practical checklists.

"Olien provides us with an entirely new way of thinking about health and well-being by identifying what he calls the life forces: quality nutrition, hydration, detoxification, oxygenation, and alkalization. Olien demonstrates ... how to maintain these processes, thereby allowing our bodies to do the rest"--Amazon.com.