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Food and Drink - General Cookbooks

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Herbs by Judith Hann (Hardback) ISBN: 9781848992825

Herbs by Judith Hann (Hardback) ISBN: 9781848992825

Join Judith Hann on this seasonal journey around a year of culinary herbs. Packed with recipes, beautiful photography and practical information on both cooking and growing herbs, this book is the quintessential guide to transforming your food using herbs you can grow in your very own garden.

Each seasonal chapter is filled with delicious ideas for simple suppers, spectacular roasts, desserts, preserves and more. So you can relish the summer scents of Rose Cake with Herb Cream, or enjoy the winter warmth of baked Fennel with Parmesan.

Drawing on her time as President of the Herb Society, her successful cookery school, and a lifelong passion for herbs, Judith Hann unlocks the key to growing and cooking with these evocative and versatile ingredients.


Price: 25.00

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The Hidden Hut by Simon Stallard (Hardback) ISBN: 9780008218010

The Hidden Hut by Simon Stallard (Hardback) ISBN: 9780008218010

Irresistible feasts to share and remember with family and friends from the ocean, fields and clifftops of Cornwall.

Simon Stallard set up The Hidden Hut to huge critical acclaim in 2011. An outdoor restaurant in Cornwall, tucked down on a remote sandy beach with no road access and completely off grid. He cooks up huge atmospheric open-air feasts for their diners throughout the year. In 2017, over 22,000 people applied for just 600 covers over their summer season, with tickets selling out within minutes of release each month, making it the hottest restaurant ticket in the UK. Simon’s cooking techniques have become iconic in Cornwall – from fire pits in the sand to wind-chime fish smokers and wood-fired rotisseries – his feasts are influenced by the smouldering fires and field-to-fork Cornish produce that fill his outdoor beach kitchen.

The Hidden Hut cookbook showcases inspiration for creating magical and memorable feasts. The recipes are adapted for the home cook and include delicious, achievable dishes for both small family meals and larger gatherings. Many of the recipes have the option to be cooked indoors conventionally or outdoors over fire.

As well as sharing the feasts that made them so famous, there are further favourite Hidden Hut recipes for filling your flask with soups, chowders and spiced dhals, alfresco summer salads, warming winter braises and homely Cornish treats.


Price: 20.00

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How Not To Die Cookbook by Michael Greger (Paperback) ISBN: 9781529010817

How Not To Die Cookbook by Michael Greger (Paperback) ISBN: 9781529010817

From the author of the global bestseller How Not To Die comes The How Not To Die Cookbook – a lavish, beautifully illustrated collection of delicious recipes based on the groundbreaking nutritional science of the original book.

Dr Michael Greger, founder of the wildly popular website NutritionFacts, takes his comprehensive, lifesaving science into the kitchen. Why suffer from disease and ill health when the right food is proven to keep you healthy, and without the side effects of drugs? We can avoid heart disease, cancer and our other biggest killers if we use food as medicine, and the How Not To Die Cookbook offers a sustainable and delicious guide to preparing and eating the foods that will prevent and reverse fatal diseases.

Featuring over 100 easy-to-follow, beautifully photographed plant-based recipes, with plenty of recipes suitable for vegetarians and vegans, the How Not To Die Cookbook merges cutting-edge science with everyday ingredients from the supermarket to help you and your family eat your way to better health and a longer life.


Price: 16.99

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James Martin's Great British Adventure (Hardback) ISBN: 9781787133747

James Martin's Great British Adventure (Hardback) ISBN: 9781787133747

Following on from his triumphant TV shows and books James Martin's American Adventure and James Martin's French Adventure, our food hero comes home and brings us what he does best in James Martin's Great British Adventure.

The book sees James travel from coast to coast, cooking and eating everywhere from Whitby to Snowdonia, Bristol to Belfast, and Orkney to Padstow. On the way he cooks classic British dishes alongside some more surprising recipes, all with the best ingredients this small island has to offer.

It's the culinary journey that's right on your doorstep and here are recipes from the series, along with exclusive photography from behind the scenes on James's extraordinary food trip.


Price: 25.00

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Les Abats by Michel Roux Jr (Hardback) ISBN: 9781409168959

Les Abats by Michel Roux Jr (Hardback) ISBN: 9781409168959

"Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads." - Michel Roux Jr

Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is higher than ever, he can't understand our reluctance to utilise every part of an animal's carcass. Brains, organs, intestines, hooves - items that are traditionally viewed with distaste in our society - are an integral part of French and world cuisine.

With this book, the two-star Michelin chef hopes to change the way we think about offal and demonstrate that, with a little time and effort, it can be used to produce enticing and delicious food to impress friends and feed families.

The book will contain recipes ranging from the simple sweetbreads Michel's mother fed him as a child, to the more adventurous dishes in the style served at his award-winning restaurants. Dishes range from La Salade Aveyronnaise (Warm salad with sweetbreads and Roquefort) or Soupe aux abattis (Giblet soup), to Cervelle de veau zingara (Calves' brains with zingara) or Langue de boefu au persil et cares (Salted ox tongue with caper parsley sauce).


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The Magic Of Tahini by Dunja Gulin (Hardback) ISBN: 9781788790727

The Magic Of Tahini by Dunja Gulin (Hardback) ISBN: 9781788790727

Over 65 heavenly plant-based recipes featuring protein-rich tahini, from savoury salads, soups and burgers to sweet energy bars, smoothies and bakes.

Tahini, or sesame seed paste, is much more than the staple ingredient in hummus it is recognized as in the western world. Known as ‘white gold’ in Middle Eastern cuisine, it is a widely used and treasured ingredient, famed for its versatility. In this book, discover how the savoury-sweet, nutty taste of tahini can be used to enhance all manner of vegan recipes. The creamy texture and high un-saturated fat content are especially precious, as when mixed with water tahini has dairy-like qualities that are hard to re-create in a plant-based diet. Learn about the different types of tahini and how to make them from scratch; hulled and unhulled, with both black and white sesame seeds, and how to choose the right store-bought tahini for your recipe. Then discover a plethora of dreamy recipes, from Strawberry-tahini Yogurt to Sesame-full Quiche, Velvety White Soup, Marbelled Muffins and Coconut and Black Tahini Ice Cream. Just a swirl of this sesame seed paste can take your vegan food from to lackluster to luscious!


Price: 9.99

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The Modern Cheesemaker: Making and cooking with cheeses at home  by Morgan McGlynn (Hardback) ISBN: 9781911127871

The Modern Cheesemaker: Making and cooking with cheeses at home by Morgan McGlynn (Hardback) ISBN: 9781911127871

The Modern Cheesemaker shows you how to make 18 cheeses, from the rich and gooey, to the wonderfully stinky, and all the cheeseboard favourites – it includes simple, fresh cheeses such as mozzarella and ricotta, working up to salty and versatile halloumi, feta and paneer, perfect, melting Swiss cheese, through to aged Cheddar and Brie.

Starting from the very basics of the making process, with a guide to milk types and the seasonal nature of cheese, The Modern Cheesemaker will deepen your understanding of this essential ingredient and its production.

The equipment to use is thoroughly explained and readily available and by following the easy-to-use instructions and Morgan McGlynn’s expert tips, you’ll soon learn how to become your own artisan cheesemaker.

To reap the rewards of your hard work, there are over 40 recipes for delicious cheese-based dishes to make, along with flavouring cheese and accompaniments to go with.


Price: 25.00

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Modern Pancakes (Hardback) ISBN: 9781788790680

Modern Pancakes (Hardback) ISBN: 9781788790680

Pimp your pancakes and upgrade your waffles with these cool, contemporary recipes for the much-loved, quick and easy meals.

They’ve always been a popular quick and easy treat, but modern pancakes and waffles are traversing the stodgy breakfast boundaries of yesteryear, and breaking free to be served at breakfast, lunch and dinner tables at every occasion and to suit everyone. For gym buffs, there are protein-rich pancakes to fuel a workout, or a rainbow-spectrum of super-food-stuffed pancakes into which you can whisk your five-a-day. Filling yet healthy porridge oats, buckwheat or chia seeds are ideal for starting your day in a more nutritious way, and foodies can indulge in the latest food trends in pancake or waffle form. Savoury versions are also a revelation! Try Carrot, Chickpea and Turmeric Pancakes with a lemon spiked dressing, Creamy Mushroom-filled Socca-pancakes, or Huevos Rancheros Waffles; the perfect light meal for one or two. Drizzled with sauces, stuffed with fillings or made with fruit or vegetable bases, these modern pancakes and waffles are flipping fantastic.


Price: 9.99

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Mushrooms by Jenny Linford (Hardback) ISBN: 9781849758802

Mushrooms by Jenny Linford (Hardback) ISBN: 9781849758802

A celebration of mushrooms and fungi – from folklore to foraging. Plus a collection of more than 65 deeply delicious recipes where fabulous fungi take centre stage.

Mushrooms – part of the fungi kingdom – come in an array of sizes, shapes and colours, making them a fascinating ingredient to cook with. From regular humble cultivated button and oyster mushrooms, to wild mushrooms such as chanterelles and porcini, and not forgetting the VIP of the ingredient world, the truffle, this book covers them all. So much more than a tasty side for a fried breakfast, there are many things that make mushrooms a wonder-ingredient. Many mushrooms – such as the Shiitake, beloved in China, or Enoki, enjoyed in Japan – are carriers for the savoury umami fifth-taste. They are wonderfully diverse to cook with – natural allies with butter, herbs and garlic but also able to work well with all manner of spices. They can be eaten raw in carpaccio, plump in a fragrant bowl of noodles, or bound in buttery, flaky pastry. Their distinct yet delicate earthy flavour goes perfectly with luxurious foods like steak and cheese, but also bring body, bite and satisfaction to light plant-based meals, making them popular among vegetarians and vegans. Most varieties of mushrooms are inexpensive, low in calories and contain valuable vitamins and nutrients. Food writer Jenny Linford’s mouth-watering selection of recipes include: Small Bites and Sharing Plates such as such as Pesto Ricotta Stuffed Mushrooms, Shiitake Dumplings and Truffle Mushroom Crostini. Satisfying Soups and Stews, like Thai Mushroom Soup or Pumpkin and Lentil Stew. Hearty and delicious meat and fish dishes like Beef Porcini Ragu with Pappardelle and White Fish Fillet with Wild Mushrooms. Light Salads and Vegetable Dishes include Fennel, Mushroom and Crab Salad and Wild Mushroom Carpaccio. To conclude, Eggs and Cheese incorporates decadent dishes such as White Pizza with Funghi, Parma Ham and Truffle Oil. Woven into the recipe chapters are seven informative essays, with topics that range from how to grow mushrooms to mushroom folklore.


Price: 14.99

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Oil & Vinegar by Ursula Ferrigno (Hardback) ISBN: 9781788790697

Oil & Vinegar by Ursula Ferrigno (Hardback) ISBN: 9781788790697

This sumptuously illustrated recipe book from chef Ursula Ferrigno lavishes you with delicious recipes and tips on how to season and cook with the finest oils and vinegars.

Just as with any ingredient, the flavours in oils and vinegars must complement the foods they are paired with in order to bring out their subtleties. In this sublime recipe collection for the oil and vinegar aficionado you’ll discover which types (and flavours) to use to make classic appetizers like Beef Carpaccio with Gorgonzola and Walnuts, refreshing salads, such as ‘Dama Bianca’, and exceptional pasta dishes, like Orecchiette with Chickpeas. You’ll learn how to make delicate, refined fish dishes, such as Poached Turbot with Watercress Oil and aromatic meat dishes, including Pork Roast Braised with Milk and Fresh Herbs. You’ll also be able to put your baking skills to the test with Potato and Gorgonzola Focaccia before tucking into one of the sublime desserts, including an incomparable Olive Oil Ice Cream. Finally, you'll discover the secrets of divine dressings, magnificent marinades and classic cocktails, which you could always make with your wonderful new homemade vinegar.


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One Pot Wonders by Lindsay Bareham (Paperback) ISBN: 9780241381311

One Pot Wonders by Lindsay Bareham (Paperback) ISBN: 9780241381311

100 warming, nutritious and simple one-pot wonders from esteemed food writer, Lindsey Bareham - ideal for fans of The Roasting Tin and those NOT a fan of washing up.

If you're finding yourself hibernating as the dark evenings draw in, these are the perfect comfort-food recipes for curling up and enjoying on your own, or feasting on with family and friends.

With dishes to suit every occasion there are chapters on stews, curries, pasta, rice and even puddings! Stand-out recipes include Lindsey's oven-baked meatballs with sweet potato and roasted shallots, Saffron chicken with apricots and cardamom, and the Thai chicken curry.

All of these warming recipes feature big flavours from all around the world but, more importantly, these one-pot wonders are incredibly easy to make - anyone can cook them.


Price: 16.99

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Orexi! by Theo A. Michaels (Hardback) ISBN: 9781788790796

Orexi! by Theo A. Michaels (Hardback) ISBN: 9781788790796

A collection of over 80 classic and modern recipes from MasterChef semi-finalist Theo Michaels; paying homage to his heritage by championing new modern dishes inspired by the flavours of Greece and Cyprus.

Kali orexi is the Greek equivalent of bon appétit and this enticing book will certainly whet your appetite! Organized in chapters entitled Meze, Sea, Land, Sun and Fire, Theo's recipes evoke a sense of connection to nature, seasonality, abundance and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked sea bass. Meze features mouth-watering small plates for sharing from whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet – rabbit, goat, chicken, lamb are the mainstay with pork enjoyed at Easter celebrations. Cooking over charcoal is part of daily life. The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece make souvlaki and both BBQ and oven-roasted dishes are included here. Greek yogurt, along with artisan cheeses (feta, halloumi etc.) can be eaten hot (saganaki) or shaved into vibrant salads and the traditions of 'horta' means there are plenty of vegetable dishes to enjoy. Finally, Greek desserts are often just a sweet note to savour with a bitter black coffee or you may prefer a Greek-inspired cocktail such as an Ouzo Sour.


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