Cookbooks

Step into the enchanting world of Sabrina Ghayour, the author of 'Persiana Everyday.' Published by Octopus Publishing Group in 2022, this book is a delightful journey into the heart of everyday life. The genre is a blend of cultural exploration and culinary adventure, making it a must-read for those who appreciate the finer details of life. Sabrina Ghayour, renowned for her unique storytelling ability, draws readers in with her vivid descriptions and engaging narrative. 'Persiana Everyday' is more than just a book; it's an experience that leaves you yearning for more. Immerse yourself in the rich tapestry of life that Ghayour weaves with her words. Published by Octopus Publishing Group, this book is a testament to the power of storytelling and the beauty of everyday life. Dive into 'Persiana Everyday' and embark on an unforgettable journey.

'The tips and trick are just brilliant.' Jane Dunn, author of Jane's Patisserie'Finally, an eco-friendly home guide that's relatable and we can all follow.' Sophie Liard, author of The Folding LadyOne change, any change, will make a difference to our precious planet.We all want to do our best for our homes and the planet, but it's often hard to find the time and energy to think of alternatives. Nancy Birtwhistle makes it easy with 101 indispensable tips, ideas and recipes that will help you to live a more eco-friendly life without giving up on any home comforts.This practical book from Sunday Times bestselling author and Great British Bake Off winner Nancy Birtwhistle is the ultimate guide to reducing your environmental impact while saving you time and money. Inside are tips and home hacks on everything from eco cleaning, upcycling and making the most out of your weekly shop to small-space gardening and creative crafts, plus a selection of Nancy's delicious recipes. Clearly explained, accessible and beautifully illustrated with black and white line-drawings, Green Living Made Easy is the perfect guide for anyone looking to pursue a more sustainable lifestyle but unsure where to start.

It's the return of the MOB! This time celebrating all things crispy, squidgy, cheesy, spicy, warming, sticky, nourishing... all the flavours, textures and feel of comfort pulled together in one book, 100 recipes.'This book is pure delicious joy....this feel-good collection, with delicious twists crammed into every recipe. Perfect for autumnal cooking and colder nights.' BBC Good FoodCOMFORT MOB is a celebration of hearty dishes from around the world that warm, soothe and fill us. Spending time in the kitchen recreating comfort is a way to indulge in dishes from the past and find new flavour and texture combinations that appeal to our senses.Featuring old-school bangers with a MOB Kitchen twist such as Roast Garlic Chicken Pie or Beef Brisket Lasagne, and modern dishes like Sriracha Crispy Tofu or Coca Cola Chicken Wings, COMFORT MOB encourages you to indulge every palate and craving in a fun, affordable and achievable way. If you're in a hurry but need a quick dose of comfort, recipes like the Grilled Halloumi and Peach Burger with Chipotle Mayo or Ben's Dad's Puttanesca will hit the spot in no time. For an extra dose of comfort, follow Mob's recipes for making your own pasta, focaccia and gnocchi to take your meal to the next level. Mob have also cooked up some cosy dessert recipes to finish - try Miso Sticky Toffee Pudding or extra-oozy Chocolate Jaffa Pool. COMFORT MOB is a nod to homeliness and cosy nights spent cooking with friends and family, recapturing the feeling of better, safer times with food that loves you back.

DISCOVER MOUTH-WATERING, TIME-SAVING NEW RECIPES IN NADIYA'S BRAND NEW COOKBOOK, FEATURING ALL THE RECIPES FROM HER HIT NEW TV SERIES'An abundance of refreshingly original ideas. Her recipes are achievable for us all' DAILY EXPRESS________Nadiya's Fast Flavours will bring the excitement back into your daily meals, with all the recipes she cooks on her hit BBC2 programme and more besides.Known for her bold and surprising flavour combinations, Nadiya loves to throw the rulebook out of the window, and is always adding her signature twist to classic recipes. Now she makes it easy for you to do the same, with a host of everyday recipes that are guaranteed to send your taste buds into overdrive, including . . . Brioche Custard French Toast Sweet-And- Sour Prawns with Noodles Squash, Saffron And Grapefruit Soup Blueberry And Fennel Ice Cream Cake Lemon Leg Of Lamb with Jewelled Couscous Coffee-Glazed FocacciaSour, sweet, spicy, zesty, earthy, fruity, herbal - her delicious recipes offer new and innovative ways to pack your meals with flavour, using clever shortcuts, hacks and handy ingredients to put the va-va-voom into your food but without spending hours in the kitchen.________Praise for Nadiya Hussain:'Let Nadiya fill your kitchen with pure joy' Woman & Home'All hail the brilliant Nadiya Hussain' Radio Times 'The queen of Bake Off' Good Housekeeping

"The world's a confusing and chaotic place. We thought lockdown was over . . . it wasn't. We hoped life would go back to normal . . . it hasn't. But Nat's What I Reckon knows one thing is definitely still true: jar sauce can get f*cked. So, to help champions keep levelling up their cooking skills and making ripper feeds from scratch at home, Nat has created this collection of 25 sh*t hot recipes that will get you out of a jam. This is stuff that's simple, easy to follow and tastes delicious, like Honey B*stard Chicken, Get F*cked Roast Potatoes and Frownie Reversal Orange Chocolate Brownie. There are no questionable ingredients here: purely Nat's trademark humour, a big dash of cheekiness and some genuinely handy culinary tips to boot. Death to Jar Sauce will see you through the good times and the tough times, hopefully with a few solid laughs and some awesome food on your plate. Recipes illustrated by Sydney artists Bunkwaa, Glenno, Warrick McMiles and Onnie O'Leary"--Publisher's description.

You shouldn't have to compromise on flavour, texture and the look of your cake just because it's vegan. From carrot cake and chocolate cookies to madeleines and muffins; in this ultimate bible, Karolina has veganised old baking favourites as well as creating new baking recipes to make vegan baking accessible and fun to the novice baker.

James Beard Award-winning author Joshua McFadden gives grains the same considered and wide-ranging treatment he did vegetables in this much-anticipated follow-up to the mega-successful Six Seasons.

The official book for series 12 of the hit Channel 4 show The Great British Bake Off

For as long as Ravneet Gill can remember sugar been her friend and constant companion, so it's little wonder that she grew up to become a pastry chef for some of London's most respected food institutions. Rav's first book, The Pastry Chef's Guide laid down the basics, but now she is back - serving more gems to help you build up your baking armory.

A contemporary Pakistani cookbook featuring more than 100 recipes.

Vibrant vegetarian food for everyone to enjoy, with everyday recipes using everyday veg, for everyday cooks.

A book of recipes and reflections that reveal the life-changing happiness of cooking.

Discover super-indulgent, show-stopping food for the weekend with Jamie Oliver, featuring the very best recipes from the hugely popular Channel 4 TV series Friday Night Feast - back on our screens this December!With behind-the-scenes action shots of the famous caf on Southend pier, Jamie is beside the seaside, cooking and eating fantastic food, along with his celebrity guests.It'll be that 'love at first bite' feeling when you treat your family and friends to: FEARNE COTTON's Mexican fish tacos with all of the trimmings - sweet charred pineapple salsa, chunky guacamole, garlicky sour cream and jalapeno-spiked slaw DAVID TENNANT's Croatian-style cuttlefish risotto with chilli-spiked parsley oil MARK HAMILL's roast sirloin and Yorkshire puddings served with epic beef-bone gravy SCARLETT MOFFATT's Scotch eggs with fresh herbs and a spicy kick JAMIE's epic poached chicken and dumplings with mustard sauce and fiery horseradishAnd much, much more!With oodles of fun, fresh feasts for all your family and friends, JAMIE'S FRIDAY NIGHT FEAST COOKBOOK makes the perfect indulgent treat to kick off your weekend. Order it now and start cooking like the stars!

The second in a pair of fast, season-led vegetable books from beloved author and cook Nigel Slater.'Much of my weekday eating contains neither meat nor fish ... It is simply the way my eating has grown to be over the last few years.' From the start of autumn, we crave food that nourishes, food that sets us up for going out in the cold and wet. Greenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice - as comforting as a cashmere blanket - big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking.Highlights include:Simple filo pastry filled with cheese and greensA savoury tart of shallots, apples and ParmesanSoothing polenta with garlic and mushroomsFiery udon noodles with tomato and chilliesCreamy pudding rice with rosewater and apricots

Witty, candid, and insightful: a chef's ode to his extraordinary restaurant, and a fascinating commentary on food culture

A Finalist for the 2022 James Beard Foundation Cookbook Award (International)Shortlisted for the André Simon AwardLonglisted for the 2022 Art of Eating PrizeA New York Times Best Cookbook of 2021 - A Guardian Best Food Book of 2021 - A Simply Recipes Favorite Cookbook of 2021 - A WBUR Here & Now Favorite Cookbook of 2021The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East.For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities.At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup.Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.

How to Make Anything Gluten Free, a Sunday Times Bestseller, is a must-read for anyone seeking to navigate the world of gluten-free living. Authored by Becky Excell and published in 2021, this book is a comprehensive guide that will revolutionize your kitchen and your diet. Excell, a renowned food blogger, shares her expertise in creating delicious, gluten-free versions of all your favourite dishes. Whether you're a seasoned chef or a cooking novice, this book is packed with tips, tricks and recipes that will make your gluten-free journey easy and enjoyable. Published by Quadrille Publishing Ltd, this book is a testament to Excell's dedication and passion for gluten-free cooking. Don't miss out on this essential read!

Features delicious soup recipes for the whole family. This title also contains recipes for pasta, noodles, meat and winter vegetables. It includes tips on preparation and cooking times, freezing advice, nutrition information and 'cheap eat' symbols that help you choose the best soup.

New York Times bestsellerThe pie-making genius behind the popular Instagram account @lokokitchen reveals the secrets of her mind-blowing creations in this gorgeous full-color cookbook featuring 50 incredible sweet and savory pie and tart designsIn a few short years, Lauren Ko made all hell bake loose, going from novice pie baker to internet star and creator of today’s most surprising and delightful pie and tart designs. Her unique geometric style uses fruit and dough cut and woven into stunning shapes to highlight color and texture. With an elegant symmetry that matches their knockout flavor, her dazzlingly intricate and inventive designs look difficult to produce, but can be achieved with little more than a knife, ruler, and some patience.In Pieometry, Lauren reveals her secrets, sharing stories about her designs and the inspiration behind them. Warm and funny, she recounts the spectacular piesasters that led to some of her best creations, and breaks down her most beautiful designs, describing how to make naturally-colored dough, intricate weaves, and striking cut-out patterns. Pieometry provides clear, step-by-step instructions, accompanied by helpful photographs, which any patient baker can follow to build these pies from bottom crust to top in their own kitchens. Lauren makes it easy to mix and match doughs, fruits, fillings, and designs, and each recipe includes suggestions for alternative ingredients. Best of all, the beautiful finished pie and tart photos are just as much of a treat to look at as the pies are to eat. But even if you make a mistake here and there, her flavors save the day!When it comes to flavor, Pieometry offers a balance of sweet and savory pies that are a feast for the senses, including:Of a Shingle Mind: Honey ricotta tart with an herbed pastry shell and beetsBerried Treasure: Lavender blackberry cream with a shortbread crust and berriesWave of Wonders: Cardamom coffee cream with a shortbread crust and pearOnce in a Tile: Pumpkin black sesame pie with a black sesame crustC and Easy: Butternut bacon macaroni and cheese pie with a whole wheat cheddar chive crustSquiggle Room: Grilled cinnamon pineapple pie with a basic butter crustWhether you want to impress at the holidays or just spruce up a family meal, Pieometry is your guide to transforming a rustic traditional dessert into a modern masterpiece. 

The second cookbook from the founders of Pinch of Nom (the UK's most popular food blog) including over one hundred healthy and delicious low-calorie recipes.

The first vegetarian cookbook from no.1 bestselling author of Lean in 15, Joe Wicks.

Over 60 delicious recipes inspired by everyone's favourite cheese.

Offers a collection of 50 deliciously inventive and exciting cake and cupcake recipes such as Raspberry Ripple, Super Lemon Meringue and Ridiculous Chocolate as well as amazing cupcakes like Blueberry Cheesecake, Buttered Popcorn, Cookies & Cream, Eton Mess and more.

THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.

In the follow-up to his acclaimed Made in Italy, Britain's favourite Italian chef embarks on a gastronomic tour of Sicily, a beautiful, sun-drenched isle with a rich and unique culture.When Giorgio Locatelli was about ten years old, and had scarcely holidayed outside his native northern Italy, he was captivated by tales of beautiful seas, idyllic beaches and a different way of life, recounted by the few intrepid local friends who had been to Sicily.Some twenty years later he finally visited the island for the first time and, seeing it through the eyes of a chef, he recalls, 'I was completely blown away. It was so green and gorgeous, the whole island was a garden of wheat and vegetable fields, orange and lemon groves, olive groves and vineyards...' Now he is producing his own olive oil on the island and the Locatelli family spend a part of every summer there. 'Sicily has had a big influence on the way I cook,' says Giorgio. 'I have always loved simplicity, but there, you have true simplicity. You have no preconceptions, you have a knife and some salt and pepper and then you go out and see what is in the market. It is such a natural way of cooking that makes you feel so free.'This follow-up book to 'Made in Italy' explores the ingredients and history and introduces you to some of the cooks, fishermen and growers that make Sicily what it is, with regional recipes ranging from Insalata di Rinforzo, a famous island salad made with cauliflower, to four kinds of caponata, pasta with anchovies and breadcrumbs, Sicilian couscous, and the celebrated dessert, cassata. 'When people talk about Sicilian cooking,' says Giorgio, 'they always speak about the influences from the Greeks, the Arabs, the Spanish... but I really believe the biggest influence is the land and the sea. They determine the produce, which has stayed the same, throughout all the cultural changes. What grows together, goes together, as my grandmother used to say, and it is the simple combinations of beautiful ingredients that makes Sicilian food special.'

Bogen indeholder opskrifter på forskellige smagsgivere som fx pesto, tapenade, hummus, marinade, og rubs. Den gengiver klassiske opskrifter og kommer med eksempler på alternative opskrifter. Den giver også inspiration til når man skal i gang med selv at kreere smagsgivere.

Charlotte Peyk er mor til 3 børn, alle med allergi. Hendes første barn viste sig efter fødslen at være allergisk over for både æg og mælk, og da Charlotte selv er stærkt allergisk over for æg, manglede hun en allergibagebog med forskelligartede opskrifter både uden æg og mælk. Ideen opstod derfor til denne allergibagebog uden æg og uden æg & mælk. Formålet med denne bog er, at opskrifterne skal være overskuelige og lige til at gå til uden ekstra fremstilling af ægerstatningsmasse eller indkøb i dyre specialforretninger. Bogens 80 opskrifter udspringer af glæden ved at bage brød og kager uden æg og mælk og se, at de lykkes. God fornøjelse!

A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool - the plump Palestinian couscous - in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.