Food and Drink

Packed with inspirational ideas, impressive menus and fantastic recipes, festive foodies will find everything they need to make Christmas magical every year with "Good Food 101 Christmas Dishes". Add sparkle to your party nibbles, rev up the roast, delight your guests with truly decadent desserts. From canapes to Christmas cake the team at "BBC Good Food Magazine" will take you every step of the way with simple, mouthwatering recipes that won't keep you in the kitchen for days on end.


ISBN: 9780563539292

Aaron Craze, the main character in the primetime Channel 4 TV show "Jamie's Chef", is best known for his simple, rustic, Italian style food, which focuses on using the freshest produce. This simple ingredients-led cookbook of Aaron Craze's favourite recipes, includes Italian cured beef with marinated beetroot, Sicilian lamb stew, herb and lemon marinated monkfish and panettone bread and butter pudding.

ISBN: 9781845334161

JUNE 2008

Combining great food with environmental principles, growing and shopping tips with a taste of the good life, THE ACORN HOUSE COOKBOOK is a must for those who love cooking and care about the planet. British households dump just under a third of all the food they buy - more than 15p of each GBP1 spent on food is wasted. Furthermore, about one-fifth of our carbon emissions are related to the production, processing, transport and storage of food.Arthur Potts Dawson is on a mission to change our throwaway habits. With his personal guide to seasonal food and how to cook it, award-winning recipes, and chapters on every aspect of simple, sustainable cooking - from how to source locally-grown to kitting out an eco-kitchen (complete with wormery) - the culinary revolution starts here!

ISBN: 9780340954607

MAY 2008

Filled with fresh, new ideas and superb photography, this book introduces creative cakes, bakes and preserves which will make every teatime into a special occasion. Covering a wealth of treats, including savoury teatime snacks, breads and preserves, sensational sandwiches and a host of cakes, tarts, flans and gateaux. All ingredients, tastes and styles are included, from tasty cheeses, herbs and sun-dried tomatoes to the rich flavours of coffee, cinnamon and chocolate. The book opens with an essential guide to cake-making and baking techniques, including pastry-making for tarts and bread yeast preparations. A special section covers preserving and jam making. Then follows a superb collection of over 150 recipes, spanning every corner of the globe, from Mediterranean Quiche and Thai Chicken Bites to Australian Hazelnut Pavlova and Mississippi Mud Pie. A special low-fat section provides fabulous teatime sensations that can be enjoyed every day, including scrumptious feasts with health-conscious ingredients. The instructions for every recipe are demonstrated step-by-step and are easy to follow for guaranteed success. Every finished recipe is shown in a glorious colour photograph, so it is easy to see exactly what you are aiming to achieve. Throughout there are cook's tips and suggestions for variations and serving suggestions. All together, this book is a superb reference manual, inspirational sourcebook and one-stop recipe collection - the only book on teatime indulgence you will ever need.COVER PRICE £8.99

ISBN 9781846812729

"The Baker" is part of a beautifully designed and photographed ingredients-based series that is about respect for the source, and eating as well as you can by developing your knowledge of the ingredients that form the basis of the food you set on your family table. In an age of convenience-driven shopping habits, "The Baker" explains how and why we should take the time and the care to select and use the best-quality ingredients for baking. Recipes cover a whole range of baking, including delicious breads, muffins, cakes, pies, tarts and biscuits.

ISBN: 9781741960976

JUNE 2008

Housed in the historic Michelin building, Bibendum Restaurant has been an iconic part of the restaurant scene in London for 25 years. This book brings Simon Hopkinson, original chef and now a very well-respected food writer, back to tell us about 10 of his favourite Bibendum Classics, still on the menu today, including Piedmontese Peppers and Fillet Steak au Poivre. Matthew Harris, the Head Chef whose seasonal and uncluttered cooking has won him many accolades, presents more than 40 quality recipes for you to cook at home from Soup de Poisson, Roast Grouse with Bread Sauce and Slow-cooked Pork Belly to Marbled Chocolate Mousse Cake and Passionfriut Tart. This is simple, stylish food at its best - easy to prepare and cook, generous in flavour and convivial to serve and share.

ISBN: 9781840915051

SEPTEMBER 2008

In an age of convenience-driven shopping habits, this book explains how and why we should take the time and the care to select, make and use the best-quality ingredients for baking.

ISBN: 9781741960969

JUNE 2008

If as a child you devoured Enid Blyton's classics like the Famous Five or Malory Towers, or loved to lose yourself in the adventures of Pippi Longstocking or What Katy Did, then CHERRY CAKE AND GINGER BEER is the book for you. A wonderfully nostalgic cookery book, it will take you straight back to your favourite children's books and show you how to cook the feel-good foods that feature so strongly in them. So, you'll find recipes for Milly Molly Mandy's Treacle Tart, a Swallows and Amazons Boat Breakfast, the Famous Five Fruit Cake and St Clare's Eclairs amongst others. Divided into appropriate sections like High Tea Treats, Midnight Feasts and Seaside Picnics, each recipe is introduced with an evocative description of the book that inspired it. Guaranteed to take you straight back to your childhood, the book is an escapist treat for grown-ups and will encourage you to re-visit much-loved classics and share them with the next generation.

ISBN: 9780340960899

JULY 2008

Celebrity chef Valentina Harris makes traditional Italian cooking easy. Over 100 authentic Italian recipes have been simplified for the contemporary kitchen - piquant ragus with fresh pasta, nutty risottos, succulent meat and poultry dishes, aromatic fish and creamy deserts. Her instructions cover all the techniques necessary to master Italian cooking, from rolling fresh pasta, perfect polenta and non-sticky gnocchi, notes on cleaning and boning fish and how to pick the choicest ingredients. An engaging raconteur she enriches her recipes with fascinating food facts and anecdotes from her store of childhood memories of the family kitchen in Tuscany. Her recipes are beautifully decorated with charming watercolour illustrations.

ISBN: 9781840727258

NOVEMBER 2008

Written by the prize winning author Elisabeth Luard, "Classic French Cooking" is a product of a lifetime's learning and in this she book brings together the core recipes that are the building blocks for all French cooking. It guarantees the reader and easy entree into the world of regional French cooking and many hours of enjoyable creativity in the kitchen.

ISBN: 9781840727241

NOVEMBER 2008

Over 100 traditional Spanish recipes have been collected in this outstanding volume by renowned food writer Elisabeth Luard. Using only the freshest ingredients Elisabeth gives us an extensive variety of authentic dishes from all regions of Spain, including gazpacho, meatballs in tomato sauce, chickpea and chorizo tortilla, seafood paella and a selection of hearty fish and meat stews. During the years that Elisabeth lived in the Andalusian region of Spain she always kept a sketchbook of scenes of the Spanish countryside and of her favourite dishes - these have been faithfully reproduced in "Classic Spanish Cooking".

ISBN: 9781840729993

NOVEMBER 2008

There is nothing more comforting and tempting than modern rural British food cooked simply but exceptionally. The recipes in "Cook Country" are delicious, seasonal, accessible and classy; just what you'd expect from Matt Tebbutt, the chef behind 'Britain's Best Food Pub', The Foxhunter ("Saturday Telegraph", 2007). For each month of the year, Matt brings us hearty dishes that are true to their season - from cauliflower soup with black pudding and dill to confit of guineafowl and from Eve's pudding to chocolate pudding with mascarpone ice-cream. A new voice in cookery, Matt Tebbutt promises to become a staple on your bookshelves - this is a cookbook to turn to again and again whenever you want to indulge yourself or treat your friends.

ISBN: 9781845333713

OCTOBER 2008

No book has ever made it so easy for the gardener-cook to get the most from fresh veg, herbs, and leaves. Britain's favorite gardener, Carol Klein, considers every stage in the process - from harvesting through storing to cooking. In the first chapter, on gardening, she demonstrates how and when to harvest each plant to get the best flavor while encouraging growth for next year (for instance, use a small fork when unearthing your roots and you'll protect the worms who will give you great soil for next year; leave onions on the soil to dry out before transporting them into the house for storage).This is followed by four seasonal chapters, each covering approx 10 veg, leaves, and herbs. For each food, she details all the parts of the plant you can eat, how to cook the food when its young, how to cook older specimens, and how to store it (usually on the plant or in the soil), enabling you to enjoy all sorts of ingredients you could never find in a shop. Plus there are over 80 fresh and easy recipes, enabling you to make the most of your seasonal produce.

ISBN: 9781845334079

OCTOBER 2008

This is the ultimate bible for today's busy cook; a cookbook, pocket shopping list and DVD in one. This is the cookbook that really understands what you need in the kitchen, answering all your culinary questions, from what the finished dish should look like and if it can be prepared it ahead, to what to do with leftovers. Over 1,000 mouth-watering recipes, thousands of explanatory photographs, and superb step-by-step guidance will teach you how to get great home-cooking on the table without fuss. Plus a 90-minute DVD demonstrates over 25 everyday techniques. With a pull-out Pocket Shopping Book listing every recipes ingredients, perfect for dropping in your handbag so you'll never need to write a shopping list again.

OCTOBER 2008

ISBN: 9781405332224

TV's most popular chef, Gordon Ramsay, bridges the gap between his famous chef's table (situated in the white heat of his restaurant kitchen) and his table at home with Tana and their young family. His latest cookbook is packed with simple, seasonal, modern British recipes. Gordon lives life in the fast lane, travelling the world to foster his many hugely successful business enterprises and to film his highly acclaimed TV series. But, despite the commitments of a busy work life, he has always believed that families should sit around their tables to eat together as much as possible. His latest cookbook gathers together over 100 inspiring and well-constructed recipes which everyone will enjoy cooking for their friends and family, including Chorizo, broad bean and mint couscous, Scallop brochettes with coriander and chilli butter, Smoked salmon and horseradish cream tarts and Toffee and chocolate steamed pudding.The recipes embody Gordon's strongly held opinion that we should support local producers and farmers' markets, that we should cook with seasonal fresh ingredients which haven't travelled miles to reach our plates and that we should celebrate the wealth of regional dishes available to us from Cornish crab soup to Bakewell tarts.

ISBN: 9780007267033

This is a cookbook to love, a cookbook to read. It presents delicious, beautiful, seasonal recipes from Keith Abel, the utterly charismatic co-founder of Abel and Cole, Britain's most successful organic home delivery company. "Cooking Outside the Box: The Abel and Cole Seasonal, Organic Cookbook" provides mouth-watering excuses for eating glorious food exactly when it comes into its best. These are inspiring yet unfussy recipes that let simple ingredients speak for themselves (but don't try to stop him speaking on their behalf). Brilliantly written and entertaining, these are recipes even the most timid cook can approach with gusto. Who wouldn't want to cook Keith's way? So throw out your measuring cups, get rid of your scales, and get to know your food! Recipes include pork loin chops on a bed of sweet orchard apples, husk wrapped and roasted garlic corn, venison fillet with black kale and port, 45 minute pumpkin and parmesan bread, chargrilled asparagus and halloumi with a citrus dressing, and rhubarb bread and butter pudding. Keith also suggests delicious smoothies and soups to help you find a use for that inevitable glut of leftover fruit and veggies at the end of the week. This work is fully illustrated with beautiful finished food shots, inspiring atmospheric pictures and charming visual references to Keith's own quirky style. "Cooking Outside the Box" also features Keith's anecdotes on organic farms and small producers, stories about the friends and family who have inspired him, and hilarious suggestions about how to get the most out of your cooking experience. So eat well and eat with the seasons! COVER PRICE £17.99

ISBN: 9780007230709

A BARGAIN TITLE

The Global Warming Diet is a smorgasbord of scientific fact and culinary art where the reader learns new ways to look at the climate crisis. It inspires personal life changes with in-depth research, easy recipes, ideas for your next book group read and eat tasting party, and simple tips on how to cook a global cooling cuisine. The book presents the full cycle on how our agrochemical food system affects global warming and how global warming affects the food system.

ISBN: 9781423603924

NOVEMBER 2008

Whether you prefer the creamy, mild aromas of a korma or the spicy sensations of a madras, this book provides hundreds of tasty recipes for every curry-lover. From well-known classics to more modern ideas, you'll find something here to suit any taste and occasion. Including handy recipes for curry pastes, rice and other accompaniments, and arranged into easy-reference chapters to help you easily select the perfect dish, "Curries" is a must for all fans of exotic cuisine.

ISBN: 9780600617334

At a time when money worries are front-page news, Britain's most trusted cook, Delia Smith, is once again on hand with a wide range of tasty recipes that are cheap and easy to prepare. Being frugal can be fun once you've learned a few simple tricks, among them: / buying fresh produce when it's in season / replacing more expensive ingredients with humbler alternatives / experimenting with different cuts of meat / being creative with leftovers. Thirty years on, the message of Delia's Frugal Food has never seemed more relevant. With some 170 recipes, from luxury soups to paupers' puddings, this new illustrated edition shows you how to eat well without having to spend a fortune. Chapters include: / The Cheap Charter / Luxury Soups / Eggs and Us / Frugal Fish / Chicken's Lib / Forequarter Front / Offal - But I Like You / Bangers Are Beautiful / Cook for Victory / Go with the Grain / Who Needs Meat? / Quickening Pulses / Back to Baking / Pauper's Puddings

ISBN: 9780340918562

This is a gourmet's guide to foraging and cooking mushrooms. From common puffballs to golden wax caps, morels to chanterelles, find out how to forage, prepare and cook delicious mushrooms that are wild, fresh and free. Superb photographs show edible mushrooms in their natural habitats, so you know exactly what to look for, where, and when. Once you've reaped your harvest, there are over 50 fantastic recipes to transform fungi into mouth-watering dishes - from hearty meals for hungry hunters to delicious soups, salads, and exotic specialities.

ISBN: 9781405332132

AUGUST 2008

Antony knows that successful home cooking is all about balancing speed with great results. That's why most of the recipes in "Fast Family Food" can be on the table within 30 minutes of starting preparation - and many can be prepared much faster. Antony's cooking is inspired by both the Mediterranean and Asia. Asian Spicy chicken wings and Sweet and sour pork sit alongside Smoked haddock and potato risotto and Red pepper gnocchi with chicken. There are lots of ideas for breakfasts, soups, salads, casseroles, pasta, pots, bakes, grills and roasts. Most of the dishes are healthy enough for an everyday feast, but Antony believes that families should treat themselves, so you'll find some special occasion dishes in here too. In fact, whatever your family fancies to eat there'll be something in here to suit.

ISBN: 9781845332884

OCTOBER 2008

'I not only think about food all day, but I dream about it all night.' Henry Miller This is a book about food, and the food that's in books. Tucked away in many great literary works are some essential truths on the subject of consumption: that someone is always disappointed when a tart is halved; that roasted udder is best kept a once-in-a-lifetime experience; that oranges should always be eaten in private; that toast is criminally under-appreciated, though even James Bond can't get enough of it. Other less well-known truths include the fact that kippers can be cooked on an iron; gravy expectation is high amongst commercial gentlemen; and every child at some time sees their name written in treacle. These extracts - some hilarious, some tragic, some downright bizarre - demonstrate that food is one of the great overlooked themes of literature, and pursuing this theme is a good excuse to re-read some classics. Each of the quotations if fully references, so that the reader can 'source' the favoured titbits, and seek out further treats for themselves.

ISBN: 9780711229129

OCTOBER 2008

Stuck for inspiration in the kitchen? Do you find yourself making the same old handful of recipes time and again? If so, Gary Rhodes can help you out by offering one recipe for every day of the year, for every different occasion. From breakfasts to feeding the kids tea when they get in from school, from suppers for one or two to more elaborate dishes for entertaining on a Saturday night, or feeding the whole family their full-on Sunday lunch, Gary's recipes are some of the best things you will ever eat! With his unique take on flavour combinations he has drawn on his many years as one of the world's top chefs to bring you recipes that are not only a delight, but incredibly simple to make as well. And if you need ideas for a special occasion, you'll find a chapter dedicated to those too. If you only have one book in your kitchen, make it "Gary Rhodes 365" and you won't be stuck for inspiration ever again. This is one collection of recipes to treasure forever, and to use year after year.

SEPTEMBER 2008

ISBN: 9780718153151

Following the hugely successful "Gastropub Cookbook", in "The Gastropub Cookbook - Another Helping", Diana Henry has collected together 120 recipes from a new selection of Britain's most exciting gastropubs. In addition to the delicious recipes and specially commissioned photography, the book also includes an additional guide to more than 100 of the country's newest and best dining pubs, giving expert guidance on successful eating-out around Britain.

ISBN: 9781845333379

OCTOBER 2008

When an Italian cooks dinner, it's always a meal to savour and enjoy with as many people as can be found to share it with. In GENNARO'S HOME COOKING, Gennaro shares his favourite family recipes - the ones that will feed a crowd of hungry guests, from his 90-year-old father to his three-year-old twin girls. Older generations give advice, all hands are on deck to help, and the whole family sit themselves down at the large dining table to join in the feast together. The table is like the altar - to eat, drink, discuss, argue and confess - but most of all to enjoy the wonderful food! All the recipes cater for large numbers of people, but have tips on how to adapt them for smaller groups, there are hints on how to prepare things in advance and advice on which dishes go with what, so it is full of creative menu ideas. With GENNARO'S HOME COOKING you have everything you need to make your own kitchen a little slice of Italy.

ISBN: 9780755317868

Bring a touch of A-list glamor to your table with over 20 inspirational celebration cakes from a master patissier. From a magnificent hand-painted Toile de Jouy wedding cake to a sparkling, bejewelled tower and a delicious 1920's-inspired American retro cake, you'll find plenty of choice in this collection. Each masterpiece is accompanied by clear step-by-step photographs and easy-to-follow instructions for decoration. In addition, a comprehensive introductory section covering tools and equipment, basic recipes, assembly and decorating techniques will provide you with all you need to create flawless, mouthwatering cakes.

ISBN: 9780600617143

JUNE 2008

Originally published in 1941, this delightful little book is in fact the precursor to Good Eating, published in 1944 and recently reissued by Macmillan to great acclaim. Packed with practical, nutritious and frequently delicious recipes by the "Daily Telegraph's" "Home Cook", this is both a charming piece of nostalgia and a riveting insight into how Britain really ate in wartime. More than that, though, it is almost a kitchen manifesto for the twenty-first century, with its emphasis on cooking without wasting food, fuel or time.The recipes are specifically geared to making the most of home-grown fruit and vegetables, of making a little meat go a long way, or of making unfamiliar cuts and methods fresh and appealing. There is also a special section offering readers' own recipes. As the Foreword says, 'There can be no better basis of cookery than that provided by generations of housewives who have brought homely fare to epicurean perfection.' With the motto, 'Simple but Better Fare is the aim of the New Cookery' we, too, can waste not want not and make do and mend just as our grandmothers and great-grandmothers did.

ISBN: 9780230710252

SEPTEMBER 2008

There are few things more satisfying than opening your store cupboard to reveal jars of glistening jams and jellies, and pots, bottles and boxes full of delicious foods. Whether you are an experienced cook, or rarely approach the stove, making preserves, jams and chutneys is not difficult and the results are so much better than anything you can buy.Food historian and cook Sara Paston-Williams shares her wealth of experience of British cooking, demonstrating how to make the best old-fashioned recipes for chutneys and relishes, pickles, jams and jellies, butters, cheeses, curds, marmalades and mincemeats.Traditional favourites are included, from Piccalilli, Seville Orange Marmalade and Lemon Curd to old-fashioned Quince Jelly, Traditional Mincemeat, Sloe Gin and Fresh Lemonade. There are also twists on these delicious British classics, such as Mango Chutney, Runner Bean Pickle and Red Onion Marmalade or Blackberry and Apple Jam, Black Cherry Conserve and Elderflower Champagne.These simple, homemade recipes use fresh ingredients, many of which can be picked from the British countryside. There are also helpful variations showing how to incorporate seasonal ingredients.There are tips and techniques throughout - on equipment needed, choosing ingredients and basic methods for making jams, jellies and chutneys. Each recipe is accompanied by a fascinating introduction to how the recipes have been enjoyed over the centuries.

ISBN: 9781905400706

Discover how to choose and enjoy over 300 classic and regional cheeses. From a young and fresh Cornish Yarg to a rich and complex Stilton, celebrate the variety, quality and pure culinary pleasure of great British cheeses. You can discover everything you ever wanted to know about cheese from detailed profiles of over 300 types from around Britain and Ireland. You'll discover a range of the finest farmhouse produce and follow the traditional methods of how cheese is made. Plus, trace its colourful history, get advice on serving and how to put together an impressive cheese board and find out what to buy where, from specialist cheese shops to websites.

ISBN: 9781405334365

OCTOBER 2008

This book offers the best of British regional cooking from the chefs behind both BBC Great British Menu series. You've seen them competing on both Great British Menu series to create the best of British fare, now you can cook the meals yourself! Sample dishes from the cream of the British crop with over 200 recipes from top UK chefs; including Marcus Wareing, Antony Worrall Thompson, Gary Rhodes, Atul Kocchar, Nick Nairn, Bryn Williams and Richard Corrigan. From starters and fish dishes, to meat courses and desserts, prepare a delicious meal incorporating the eclectic flavours and styles that make up British cooking today. Plus, find culinary delights from seven regions across the country and regional supplier lists, seasonal recommendations and chef's introductions. Get cooking with top chefs and change the way you think about British food forever.

ISBN: 9781405333184

JUNE 2008

Drinking daily juices and smoothies is a great way to get all the vitamins and nutrients you need to maintain a balanced diet, as well as being an easy and delicious way to keep hunger at bay. "Hamlyn All Colour Cookbook: 200 Juices & Smoothies" gives you a huge choice of quick, simple recipes that use all your favourite fruits and vegetables to ensure that your diet will never get dull! Every mouthwatering recipe is accompanied by fantastic colour photography, and it's all bound in a handy format, making this great-value book ideal for all!

ISBN: 9780600618614

OCTOBER 2008

The book answers the 100 most commonly asked questions about wine. Some of the questions, such as "do screwcaps mean cheap wine?", have short and simple answers; others, such as "how do I taste wine?", have longer answers illustrated with photographs and illustrations. Like "Thirsty Work", the book features photographs from several countries and has an innovative design to reflect Matt's refreshingly relaxed approach to wine.

ISBN: 9781845333027

OCTOBER 2008

Nothing beats the taste and comfort of real home made food. Bestselling cook Tana Ramsay has devised a fabulous range of mouth-watering recipes that will leave family and friends begging for second helpings. Always easy to make, you'll be free to spend more time with the people that count. Great food brings people together and Tana Ramsay's Home Made will do just that. Her recipes are a perfect combination of traditional flavours and modern twists, and are divided into 12 ingredient-led sections for ease of reference, including Chicken, Lamb, Pizzas and Chocolate. Beautifully illustrated throughout, highlights include succulent lemon chicken stew, crispy roast pork with haricot beans, pancetta & thyme, lazy bubble & squeak and a seriously chocolatey Chocolate souffle cake with cherries and mascarpone. This is the perfect cookbook for anybody who wants to feed their loved ones great food every day.

SEPTEMBER 2008

ISBN: 9780007276080

"Home Smoking and Curing" introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, "Home Smoking and Curing" will guide you through the processes.With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. In addition it contains: advice on choosing raw ingredients; making the most of meats in season; easy to follow instructions for building your own kiln; and useful information on commercial smokers. First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike.

ISBN: 9780091927608

The original and best, "Hugh Johnson's Pocket Wine Book" successfully distills the world of wine. Now in its 32nd edition, it is the UK's number one wine book and appeals to both wine lovers and professionals alike, making it the key reference for enthusiasts, investors and collectors. This year's edition boasts up-to-date news on more than 6,000 wines, growers and regions plus invaluable vintage information from expert contributors around the world. In addition, a full-color supplement focuses on wine and food plus there are more than 200 of Hugh Johnson's personal favorites for 2009. Hugh Johnson's winning formula of personal insight and critical appraisal of the world of wine, plus vintage news has never been bettered. During the past four decades, he has written a number of books that have become landmarks on the subject, including his classic "The World Atlas of Wine", published with Jancis Robinson.

ISBN: 9781845334208

SEPTEMBER 2008

Experience the flavours of traditional Italian cooking with Mama Caldesi and her family in their Tuscan country kitchen. Try over a hundred of her favourite and everyday special occasion recipes that have been tried and tested over the generations and passed down to Katie and Giancarlo Caldesi. "The Italian Mama's Kitchen" is a unique feast - tasty recipes and advice on how on how to get the best from your ingredients combined with charming personal stories from an Italian family's table in times gone by.

ISBN: 9781846012730

OCTOBER 2008

'The aim of this book is to completely inspire people who have no interest in food to have a go' - Jamie Oliver. Sixty years ago food was in short supply and malnutrition rates were high. "The Ministry of Food" was set up to teach the public how to make the best use of the food available to them. Fast forward to the present day, where we have unlimited choices and plenty of food, yet we're living in a world of junk food, additives and preservatives. Our war is now against obesity, as most people have little or no idea about how to cook and what makes a balanced diet. We need to learn from the past. We need to look back at the way our grandmothers and great-grandmothers cooked - wholesome, tasty food that was simple and quick to prepare. If you're a complete beginner in the kitchen, Jamie's promise to you is that you'll be making some great dinners within hours of reading his book. A little knowledge and a few basic tools can go a long way, and this book is your first step ...

OCTOBER 2008

ISBN: 9780718148621

This comprehensive guide to preserving fruits includes recipes for jams, jellies, marmalades, fruit curds, butters and cheeses, and sweet preserved fruits. The introduction features a detailed guide to ingredients and equipment, including advice on choosing and preparing fruit, how to sterilise jars, and how to pot, seal and label preserves. It also fully explains all the techniques, from testing for pectin content and making pectin stock to using a jelly bag.The recipes include traditional classics, such as Strawberry Jam and Lemon Curd, and exciting new ideas, such as Clementine and Lemon Balm Jelly and Cherry-berry Conserve. There are over 75 preserves to choose from, and each is shown in step-by-step photographs, with a stunning picture of the finished result, making this the perfect book for both the beginner and the more experienced cook.It is an essential guide to home preserving with over 75 classic and contemporary recipe ideas for sweet fruit conserves. A useful introductory section provides information on ingredients, equipment and preserving techniques. It provides easy-to-follow instructions with step-by-step pictures to guide you through. It features over 300 stunning colour photographs. Also available in this series is "Pickles, Relishes & Chutneys" (August 2008).

ISBN: 9781845432836

AUGUST 2008

This book is for anyone who wants to make quick and easy juice recipes that taste delicious. Drinking juice is a quick and very tasty way to take in valuable nutrients, vitamins and goodness. There are 85 recipes divided into six chapters: Energy boosters, Super soothers, Instant revivers, Liquid snacks on the go, and Let's celebrate and Time to detox. All ingredients are readily available and the exciting combinations means you'll never get bored!Guidance is given on the kind of equipment needed, as well as valuable information on the ingredients used in the juice recipes.

ISBN: 9781847732323

Perfect for beginners in the kitchen and everyone who is time-pressed but would still like to eat tasty, homemade food, this is the ultimate cookery reference book. "Leiths Simple Cookery Bible" contains a colossal 700 recipes that are foolproof, delicious, easy to follow and utterly reliable. Covering soups, tarts, snacks and sandwiches, salads, main courses, accompaniments, puddings, baking, preserving, drinks, breakfasts and the all-important basic recipes, this terrifically comprehensive book has every recipe you'll ever need, from spaghetti Bolognese, sausage hotpot or shepherd's pie to salmon with dill and mustard crust, couscous stuffed peppers or sweet chilli beef. Recipes come complete with 'prepare ahead' instructions in case you want to cook them in advance, making it easy to rustle up quick after-work suppers, or to cook for friends and family without spending all your time slaving in the kitchen.They can be adapted to whatever you have in your cupboard at home (the book contains a special section on substituting ingredients), they can be made with convenience ingredients (like ready-rolled pastry and bought pesto, which come with recommendations on the best brands to choose), and the 'basic' recipes contain delicious variations that will enliven every meal. With 100 colour photographs, conversion tables, a glossary of terms, illustrated techniques tips (from whipping cream to cutting a mango), a guide to wines and cheeses, a seasonal table of fruit and veg, and much more, this is the cookery book you will turn to every day. It is a collection of recipes for real life, and one with inspirational ideas that will make ready-meals a thing of the past.

ISBN: 9780747590460

JUNE 2008

We all love food. At Leon, they are fiercely passionate and proud of the food and drinks they serve in their restaurants. Here, Allegra McEvedy shares the Leon principles of giving people a way to eat better, be happier and live longer in the first Leon Cookbook. This is a book of two halves. The first half arms you with everything you need to know about the ingredients - the building blocks of any recipe. Leon only use ingredients that are seasonal, full of bold flavours and that do you good, so here discover their top 250 fruits, vegetables, fish, meats, dairy and dry foods. You'll find out what's in season, what contains important vitamins and minerals, what super-foods are, how Leon source their foods and where you can find them, too.In a nutshell, you can learn everything you need to know about an ingredient before finding out some great ways to cook it. The second half brings together everything Leon has learnt so far with more than 100 recipes for breakfasts, soups, salads, starters, sharers and sides, grills and sauces, slow cooks, puds and drinks. From Sausage, Kale and Flageolet slow cook and Ben's Indian parsnip soup to the Leon better brownie and breakfast power smoothies, these are all the best bits we love from the restaurant menus, past and present. If you believe in natural, lovely, invigorating food and drink and care about what you eat as much as Leon do, "The Leon Cookbook" is a fun friendly approach to cooking with big flavours.

ISBN: 9781840915020

OCTOBER 2008

In this exciting new cookbook, rising star Aiden Byrne shares his passion for great British cooking. The youngest chef ever to win a Michelin star (at the age of 22), Aiden has worked with a number of high-profile chefs before taking up the position of head chef at the Grill in London's prestigious Dorchester hotel.The way we shop, cook and eat has changed dramatically over the past 10 years, to the extent that people are realising that Britain has a wonderful culinary heritage. The aim of the book is to make ingredients the star of the show while showing you how to create some fantastic dishes. There are 150 recipes, divided into Vegetables, Fish and Shellfish, Meat and Desserts. As well as stunning photographs of finished dishes, the book includes black and white photographs of Aiden visiting suppliers, sourcing ingredients and at work in the kitchen. More than just a recipe book, "Made in Great Britain" is a celebration of the best that Britain has to offer as well as a fascinating look at the motivation, passion and attitude of an emerging talent.

ISBN: 9781847731609

For everyone who loves to welcome people into their home but never knows what to feed them. And for everyone who wants to enjoy cooking more and worry about it less, Mary Berry's STRESS-FREE KITCHEN is a must. From big buffet feasts, to impressive dinner party dishes, tea-time treats and comforting kitchen suppers, Mary has thought of everything. With clear step-by-step instructions and prepare-ahead tips, each recipe is simple to follow and delicious. Well known for her reliability and skill with traditional dishes, Mary also embraces exotic influences, so you'll find a recipe for Nasi Goreng alongside a Classic Creme Caramel. And with dishes like Little Smoked Haddock Fishcakes with Quails' Eggs among the 120 included, there are plenty of recipes to impress as well as many of her old favourites. With Mary Berry's STRESS-FREE KITCHEN, you can have the pleasure of entertaining family and friends without the worry.

ISBN: 9780755317295

SEPTEMBER 2008

Known for her practical and unfussy approach to cooking, Mary Berry has finally taken on the trickiest of culinary periods. In Mary Berry's Christmas Collection" Mary combines all her favourite winter recipes with a selection of new mouthwatering dishes to give us not only the time-honoured traditional roast turkey and classic Victorian Christmas cake, but also a variety of new and exciting food ideas for the festive period. Her Gammon with a Mango Salsa and a crunchy Caramalised Onion Salad or yummy Stilton and Pear Crostini or Quail's Eggs in Pastry Cases take the pressure off entertaining whether it's the Boxing Day crowd or a family New Year gathering.With clues on leftovers, buffets, a Christmas day countdown and a trouble-shooting section, Mary will help you solve all your holiday cooking problems. A wonderful seasonal cookery book from the queen of Aga cooking.

ISBN: 9780755315635

The beer-fuelled book for blokes! The companion book to C4's new series which follows Britain's favourite badly behaved man and his best mate Richard Fox as they set up their own brewery and try to make a go of their laddish dreams. With this book they share their secrets to the truly important things in life: home-brewing, pub games, bloke jokes, anorak beer & pub trivia, drinking games that may or may not get you arrested, chat-up lines that may or may not get you slapped, beer recipes guaranteed to pull, where to find the best beer festivals and everything in between to make this a must have for every lad (or ladette's) shed library. Neil and Richard's wry sense of humour and beer credentials make this a hilarious and compulsive read whether in small sips or downed in one. Full of lists, factoids and quirky illustrations, this is the perfect gift for any beer fanatic.

SEPTEMBER 2008

ISBN: 9780007284689

Nigella Christmas comprises reliable, practical, easy-to-follow recipes and reassuring advice about planning and cooking ahead, presented in a gorgeous glittering package which will make this the ultimate gift to yourself and for family and friends. Illustrated with over 150 fabulous full-colour photographs by Lis Parsons (photographer of the bestselling Nigella Express), including method photos and lavish double-page 'spreads', Nigella Christmas is in a new, larger and irresistible format. It includes everything from scrumptious Christmas cakes and puddings, to quick and easy homemade presents (biscuits, preserves and other standbys) and edible tree-decorations, recipes for feeding friends and family over the holiday season with minimum stress and maximum enjoyment (cook and freeze ahead or slow-cook in the oven), as well as Christmas party food and drinks. And, of course, exciting and inspiring variations for the Main Event itself - from traditional super-juicy turkey, festive ginger-baked ham, special trimmings and the Ultimate Christmas Pud, all the way to the special vegetarian Christmas feast, by way of goose or pork-and-cranberry options and a Prodigious Pavlova... Her cakes, as always, gladden the heart, and her 'At-a-Glance Christmas Dinner Countdown' helps take the stress and strain out of the Big Day itself. Nigella Christmas will surely be a perennial favourite, the book we will all reach for - for inspiration and reassurance - as soon as the Christmas lights start going up....

ISBN: 9780701183226

Oils and vinegars are two of the most essential items in every cook's repertoire. Far more than just a medium for frying or pickling, these liquids play an unlimited number of roles in the contemporary kitchen.Food-lovers everywhere have become increasingly keen for a book that provides a clear introduction to the flavours, grades, colours and brands available. Here is the definitive guide for all oil and vinegar connoisseurs to satisfy that need. The book presents an overview of the growing, harvesting and processing of grapes and olives, taking the reader on a tour of vineyards and olive groves in four continents to present a truly comprehensive picture of the growers and producers worldwide.The main section of the book is a detailed directory of over a hundred oils and vinegars, examining their provenances, flavours and aromas so that every cook can be better informed about the range of top-quality oils and vinegars available to them.It provides a detailed introduction to the art of tasting, appreciating and using oils and vinegars. It includes a comprehensive directory section, describing the qualities of over a hundred of the world's finest oils and vinegars. It concentrates on olive oil and wine vinegars and provides full coverage of less familiar products such as Chinese rice vinegar or super-healthy argan oil. It provides a fascinating history of olive and grape cultivation.

ISBN: 9781845432720

SEPTEMBER 2008

This comprehensive guide to preserving includes pickles, relishes, chutneys, savoury jellies, sauces and mustards. The introduction features a detailed guide to ingredients and equipment, including advice on choosing and preparing fruit and vegetables. It also fully explains all the preserving techniques you need to know for perfect results.The recipes include traditional classics, such as English Pickled Onions or Mango Chutney, and exciting new ideas, such as Carrot and Almond Relish and Italian Mustard Fruit Pickles. There are over 75 savoury preserves to choose from, and each is shown in step-by-step photographs, with a stunning picture of the finished result, making this the perfect book for both the beginner and the more experienced cook.It is an essential guide to home preserving with salt, sugar, vinegar and alcohol featuring over 75 classic and contemporary recipe ideas. A useful introductory section provides information on ingredients, equipment and preserving techniques. It provides easy-to-follow instructions with step-by-step pictures to guide you through. It features over 300 stunning colour photographs. Also available in this series is "Jams, Jellies & Marmalades" (August 2008).

ISBN: 9781845432843

AUGUST 2008

"The Pink Cookbook" is a unique collection of recipes with one thing in common - all the contributors have been affected in some way by breast cancer. Not only is this a great opportunity to raise money for a worthwhile cause, but also to treat yourself or your loved ones to over 200 delicious, feel-good recipes. What better excuse to invite your family and friends over for a meal, cook a romantic dinner or get the girls round for a girls' night in! Within these pages you'll find dishes for every occasion, from breakfasts and light bites to exotic dinners, alongside quotes from the contributors and histories of the recipes. Whether you are vegetarian or meat-eater, in need of a comforting bowl of 'Sweet Lamb Tagine', a nutritious 'Strawberry and Pineapple Smoothie' or simply a decadent 'Butterscotch Brownie', "The Pink Cookbook" will inspire keen cooks everywhere. Breast Cancer Care is the UK's leading provider of information, practical assistance and emotional support for anyone affected by breast cancer. Every year they give direct support to over 22,000 people with breast cancer or breast health concerns through their helpline, peer support and other direct services.
In addition, they respond to two million requests for support and information about breast cancer or breast health concerns through their publications, website and outreach work. All Breast Cancer Care's services are free.

ISBN: 9780600617150

Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is destined to join Mushrooms (Handbook No.1) as an indispensible household reference.

AUGUST 2008

ISBN: 9780747595328