Aidan Potts

Aidan Smith

Aidan Storey

Aidan Trimble is the Chief Instructor to the Federation of Shotokan Karate and a former British, European and World Karate Champion, winning the world title in Tokyo - the home of Karate. Aidan has trained with some of the world's leading teachers of 'traditional' and 'sport' karate and is now an award-winning instructor and teacher who is in demand throughout the world. He can be contacted via www.fsk-karate.com.

Aidan Trimble

Aiden Aslin is a British-born resident of Ukraine. Living in Mykolaiv with his fiancé, he joined the Ukrainian marines in 2018 and was called to the frontline ahead of the Russian invasion in February 2022. He was one of over a thousand soldiers who surrendered after the month-long siege at the Mariupol steelworks, whereupon he was singled out for his British passport. His surrender, captivity, treatment and subsequent release received global media attention.

Aiden Aslin

Aiko Bethea is the founder of RARE Coaching &amp; Consulting, a leadership development company that helps aspiring leaders successfully navigate the workplace with more impactful approaches to leadership. She has worked with Fortune 100 companies, research &amp; academic institutes, and global non-profit organisations. Bethea is also Senior Leadership Consultant for the Brené Brown Education &amp; Research Group and was named by Forbes as a leading anti-racism educator. Bethea was a contributing writer in the New York Times bestselling anthology You Are Your Best Thing (2021). Anchored, Aligned, Accountable is her first book.

Aiko Bethea

Ailie Busby

Ailsa McFarlane was born in 1997 in Seattle, Washington, and grew up in Snowdonia in the United Kingdom. After leaving school, she studied veterinary science before dropping out to travel the United States and Europe by road. Highway Blue is her first novel.

Ailsa McFarlane

Aimee Bender is the author of the novels The Particular Sadness of Lemon Cake, a New York Times bestseller, and An Invisible Sign of My Own; and of the collections The Girl in the Flammable Skirt, Willful Creatures and The Color Master. Her work has been widely anthologised and has been translated into sixteen languages. She lives in Los Angeles.

Aimee Bender

Aimé Césaire (1913-2008) was a Martinican poet and politician who played a leading role in the struggle to liberate the French colonies of Africa and the Caribbean. Renowned for co-founding the Négritude movement, Césaire was a pioneer in surrealist poetry. His achievements as a writer were recognised worldwide with awards including the International Nâzim Hikmet Poetry Award, the Laporte Prize, the Viareggio-Versilia Prize for Literature, and the Grand Prix National de Poésie; in 2002, he was made Commander of the Order of Merit of Cote d'Ivoire. His works include the plays A Tempest (1969) and A Season in the Congo (1966), the searing political essay Discourse on Colonialism (1956), and the long poem Return to My Native Land (1950), dubbed "nothing less than the greatest lyrical monument of this time" (Andre Breton).

Aimé Césaire

Aingeala Flannery

Aingelda Ardizzone

Ainsley Harriott is nothing short of a cookery legend; a pioneer in quick and easy home cooking, he has hosted some of the UK's most popular culinary series. His love of food and people, together with his natural curiosity and accessible recipes, make him a much-loved British TV personality. Recent popular ITV shows include Ainsley's Caribbean Kitchen, Ainsley Mediterranean Cookbook, Ainsley's Food We Love and now Ainsley's Good Mood Food.

Ainsley Harriott

Air Fryer UK

Aishling Morgan

Aisling Bea

Aisling Fitzsimons

Aislinn Hunter is the author of a novel, Stay; a collection of stories, What's Left Us; and two collections of poetry, Into the Early Hours and The Possible Past. The World Before Us is her first book of fiction in twelve years. After travelling to London and Edinburgh over the past few years to study for a PhD, Aislinn Hunter now lives and teaches in Vancouver, British Columbia.

Aislinn Hunter

Aiste Gazdar

Ajahn Sumedho

Ajay Chowdhury, the inaugural winner of the Harvill Secker-Bloody Scotland prize, is a tech entrepreneur and theatre director. His children’s book – Ayesha and the Firefish, was published in 2016 and adapted into a musical which premiered in San Francisco. 
 
 
The Waiter (Sunday Times Crime Book of the Month), was published in 2021, and is the first in his critically-acclaimed crime series about Detective Kamil Rahman, an ex-policeman from Kolkata who has moved to Brick Lane in London. It is being adapted for television by Moonage Pictures.The Cook (Guardian Top Crime Books of the Year) was published in May 2022 to excellent reviews and deals with the issue of homelessness. The third book in the series – The Detective (Sunday Times Top Crime Books of the Year) – is about government surveillance and AI. The Spy (Longlisted Wilbur Smith Adventure Writing), the fourth book, sees Kamil infiltrate a terrorist cell. The Shadow (A Sunday Times Crime Book of the Month) is the latest book in the series.

Ajay Chowdhury

Ajaz Ahmed is the CEO of AKQA, the ideas and innovation company he founded aged 21. AKQA today employs over 1,500 people in 15 offices around the world. In 2014 AKQA won the Queen’s Award for Enterprise Innovation. Ajaz co-authored Velocity: The Seven New Laws for a World Gone Digital. For essays and thoughts visit http://www.akqa.com/ajaz.

Ajaz Ahmed

Akasha Moon is a professional Tarot reader, medium and vocational healer. Under her other pen name Kala Trobe, she has published Invoke the Goddess and Invoke the Gods with Llewellyn. She's passionate about her subject and believes that, although it can bring about some serious benefits, magic can be a lot of fun.

Akasha Moon

Akiyuki Nosaka (1930-2015) was a novelist, singer, lyricist and former member of the House of Councillors in Japan. Born in Kamakura, Kanagawa, his memories of living through the Second World War – including the loss of his adoptive father in the 1945 Kobe bombings – served as the inspiration for his most famous short stories. In 1967, he won the Naoki Prize for Grave of the Fireflies and American Hijiki, both based on the Japanese experience of the War. Nosaka also wrote erotic fiction, including The Pornographers (1963), and in later life he continued his career as a newspaper and TV journalist, as well as a politician and chanson singer.

Akiyuki Nosaka

Dr Akong Tulku Rinpoche was an experienced meditation master of the Karma Kagyu tradition of Tibetan Buddhism. He was co-founder of the Samye Ling Tibetan Centre and supervised many other centres in Europe, Africa and Asia. He formed several humanitarian organisations for the aid of refugees, the distressed and the poor and was advisor to a large number of people, including therapists in the UK and Europe. He died in 2013.

Akong Tulku Rinpoche

Akshi Singh is an associate editor at Parapraxis and deputy editor at Critical Quarterly, and is the editor of a special collection of Critical Quarterly presenting new writing on Marion Milner. She collaborates regularly with the Derek Jarman lab, and writes for the London Review of Books. Singh moved to the UK from India to study for a PhD in psychoanalysis and literature with Jacqueline Rose. She is currently training to be a psychoanalyst at the Centre for Freudian Analysis and Research.

Akshi Singh

Al Ewing

Al Franken

Al Gore

Al Holloway

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Annabel Karmel

Annabel Karmel is the best-selling author of cookbooks for children and their families. Relied on by millions of parents, Annabel knows what children like to eat and how to make family meals as trouble-free as possible. 
 
In this collection, Annabel has chosen 100 recipes that will suit kids and grown-ups alike, from healthy breakfast muffins, to tasty tea-time snacks and light meals to nutritious family suppers.

My Kitchen Table: 100 Family Meals

Fortnum & Mason Plc

The internationally renowned Fortnum &amp; Mason store in Piccadilly, London, is synonymous with style, elegance, English charm and, above all, that most traditional of pastimes: tea-drinking. 
 
Celebrating the long-standing British institution, this beautiful pocket book covers everything on the art of taking tea - from the history of afternoon tea drinking to Fortnum's relationship with tea. The book also includes over 45 recipes for all types of teatime delight, from delicate sandwiches, rose biscuits and lemon curd meringues to sumptuous teabreads, brownies and cupcakes, as well as guiding the reader through the best types of tea to accompany them. 
 
Beautifully illustrated with full-colour photography throughout, this charming book is a must-have for tea drinkers everywhere.

Tea at Fortnum & Mason

Madhur Jaffrey

Say goodbye to the takeaway and master the art of curry yourself with this collection of recipes from bestselling author and curry expert Madhur Jaffrey: 175 clear, accessible and simple recipes guaranteed to make your mouth water! Beautifully written and fully illustrated with stunning photography, this is cookbook that you'll reach for time and time again. 
 
'A true classic - fresh, intelligent and simply scrumptious' -- ***** Reader review 
'Transforms Indian food into something relatively speedy to prepare at home' -- ***** Reader review 
'Jaffrey is my 'go to' if I want something Indian and tasty' -- ***** Reader review 
'This is definitely one of our best/favourite cookery books' -- ***** Reader review 
'This is our go to recipe book for all Indian food' -- ***** Reader review 
'Clear, concise recipes. Curry Easy is exactly what it says' -- ***** Reader review 
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In this delicious collection of recipes, Madhur Jaffrey shows us that Indian food need not be complicated or involve hours in the kitchen. 
 
Take a few well chosen spices and readily available ingredients, and in a few easy steps you can make a delicious prawn curry from Goa; succulent chicken baked in an almond and onion sauce; hearty Sri Lankan beef with coconut milk; a creamy potato and pea curry; tasty swiss chard stir fried with ginger and garlic; and a spicy dip with beans (canned of course), cumin, chillies and lime.... 
 
 Whether you are cooking curry for the first time or have plenty of culinary experience and are looking for quick and easy recipe ideas, Madhur Jaffrey brings you all the tastes of India with the minimum of work - it really is Curry Easy!

Curry Easy

175 quick, easy and delicious curry recipes from the Queen of Curry

Theo Randall

PREPARE TO REDISCOVER PASTA! In this sumptuous cookbook, former head chef of the Michelin star restaurant River Café Theo Randall presents over 100 delicious recipes that cooks of every level will be able to recreate at home. With full colour, specially commissioned photography and recipes covering meat, fish and vegetarian diets, this is sure to become a kitchen stalwart. 
 
'A must-have for any pasta lover. Theo's cooking is sublime' -- Jamie Oliver 
'Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty...' -- William Sitwell 
'Some of the finest pasta I have had outside of Italy' -- Matthew Fort 
'Excellent book for all lovers of Italian food and for all levels of cook' -- ***** Reader review 
'I love it. It's bright, beautiful, intelligent and, above all, personal' -- ***** Reader review 
'One of the best Pasta cook books ever' -- ***** Reader review 
'Theo Randall is the go-to man when it comes to Italian cuisine' -- ***** Reader review 
'The best pasta book I have found!' -- ***** Reader review 
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Simplicity is key in this friendly, accessible and stylish cookbook from a master chef, imbued with the flavours of the Italian countryside. 
 
For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel. 
 
In Pasta Theo Randall brings us a mouth-watering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep's Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone. 
 
Pasta is destined to become a kitchen classic.

Pasta

over 100 mouth-watering recipes from master chef and pasta expert Theo Randall

Yotam Ottolenghi

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.

Plenty

Delia Smith

Delia has long been the person we turn to for stress-free Christmas celebrations. This year, she celebrates 40 years of writing recipes and brings you Delia's Happy Christmas - the definitive guide to Christmas food. 
 
This cookbook will help you to plan your Christmas festivities to the very last culinary detail, acting as an invaluable Christmas organiser from reminding you to make your Christmas pudding and chutneys in November to giving you a crucial countdown for the Last 36 Hours. 
 
Delia's Happy Christmas will give you 150 recipes, including 100 new recipes and 50 much-loved classics, plus menu plans and shopping lists, illustrated with glorious full-colour photography. There are recipes for all your favourite traditional dishes - Delia's Classic Christmas Cake recipe has been in print for over 40 years and has never been bettered, but Delia has also created a Chestnut Cupcakes recipe to satisfy modern tastes. Of course there is Delia's foolproof recipe for a Traditional Roast Turkey and all the trimmings, and The Only Traditional Christmas Pudding as well as ideas for parties, boxing-day suppers, vegetarian feasts and what to do with leftovers. 
 
Organisation is the key to success. If you follow Delia's Christmas calendar, you will be sure to create a very special Christmas. And even if you don't, there is always Delia's The Last-Minute Christmas - a chapter for those who leave things to the eleventh hour. 
 
Everyone needs Delia at Christmas.

Delia's Happy Christmas

Cara Hobday

Time is short in the working day and it is difficult to find time at the end of it to produce a hot meal. With a slow cooker, you can be eating a nutritious and thrifty hot supper every evening, with minimal effort and preparation time. 
 
This must-have guide is an invaluable companion to your slow cooker, with delicious recipes for every occasion - from a mid-week family supper to a more elaborate dinner party; you can even take your cooker camping! Rustle up classic dishes such as Lamb Shanks with Redcurrant and Rosemary Sauce and Traditional Pot-roasted Gammon in Cider with Apples or impress your friends with Satay-style Pork with Coriander, Goan Fish Curry with Lentils or Sticky Toffee Pudding. The cookbook also contains guidance on choosing a slow cooker according to your needs; how to care for your cooker and how to adapt cooking times and recipes for different scenarios.

The Ultimate Slow Cooker Cookbook

Over 100 delicious, fuss-free recipes - from family favourites to dishes for a dinner party

Tom Parker Bowles

From West Country cider brewers to Yorkshire tripe dressers, Tom meets the punters and producers at the heart of our food traditions. He samples the very best of real English food: Bury black pudding, home-cured Wiltshire bacon and the planet's finest cheddar. 
 
But Full English is no paean to an imagined land where yokels sip ale together while chomping on pork pies. Tom's quest delves beneath the surface to unearth the real story behind our eating habits, and what the food of today says about us: organic heaven or mass-produced hell? 
 
Peppered with mouth-watering recipes and recommendations, Tom's pilgrimage maps out England's defining dishes: Fish &amp; Chips in the North, Balti in the midlands, Snail Porridge at the Fat Duck. But it is the colourful characters we meet along the way who truly bring Full English to life.

Full English

A Journey through the British and their Food

Mark Thomas

Coca-Cola and its logo are everywhere. In our homes, our workplaces, even our schools. It is a company that sponsors the Olympics, backs US presidents and even re-brands Santa Claus. A truly universal product, it has even been served in space. 
 
From Istanbul to Mexico City, Mark travels the globe investigating the stories and people Coca-Cola's iconic advertising campaigns don't mention. Child labourers in the sugar cane fields of El Salvador. Indian workers exposed to toxic chemicals. Colombian union leaders falsely accused of terrorism and jailed alongside the paramilitaries who want to kill them. And many more... 
 
Provocative, funny and stirring, Belching Out the Devil investigates the truth behind one of the planet's biggest brands.

Belching Out the Devil

Global Adventures with Coca-Cola

Miles Irving

Miles Irving, an internationally renowned wild foods expert who has worked with some of the world's best chefs, reveals the how, why, what and where of foraging - lost art and way of life that is becoming increasingly popular as more and more of us pursue an eco-friendly, cost - effective and sustainable lifestyle. This ground-breaking handbook, complete with over 300 stunning photographs, tells you how to recognise the rich variety of wild food that surrounds us. 
 
'Nature lovers and foodies alike will be overjoyed by this. Combining recipes and folklore, it's a great book for our time' -- The Independent On Sunday 
'The definitive guide to foraging in the UK' -- Wall Street Journal 
'A unique and authentic guide, assiduously researched, packed with information and enlivened with anecdotes' -- Country Kitchen 
'The best on the market' -- ***** Reader review 
'Superb' -- ***** Reader review 
'Incredibly informative, wide ranging and precise. Very useful' -- ***** Reader review 
'Wonderful' -- ***** Reader review 
'Totally awesome' -- ***** Reader review 
'Marvellous' -- ***** Reader review 
'A gem' -- ***** Reader review 
 
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DISCOVER A SECRET WORLD OF EDIBLE POSSIBILITIES - ALL FREELY AVAILABLE... 
 
From wasteground to woodland, from clifftop to coastland, edible plants flourish year in, year out. Spring is when wild garlic flourishes in shady woodlands; summer is the time for marsh samphire in the salt-marshes; autumn heralds an abundance of fruits and nuts. Many of these plants - nettles, dandelions, fat hen, sorrel - grow so profusely they are considered a nuisance. Yet they offer fantastic food possibilities and are rich in nutrients. 
 
Assiduously researched, packed with information and enlivened with anecdotes and more than 330 photographs, The Forager Handbook marks the way forward for the future of British food. 
With recipes from award winning chefs, including Sam and Sam Clark, Mark Hix and Richard Corrigan, and coverage of techniques like drying, pickling and making cordials, this book will take readers on a voyage of discovery. 
 
Foraging was something our ancestors did instinctively - this book truly connects us with our past and our future.

The Forager Handbook

A Guide to the Edible Plants of Britain

Slimming World

Eat the Slimming World way and gain a whole new lease of life! Slimming World Best Ever Recipes brings you 120 mouth-watering quick, healthy and easy-to-follow recipes to savour and enjoy - beautifully photographed. What are you waiting for? 
 
'One of the best slimming recipe book to come out in a long time' -- ***** Reader review 
'Loads of classic meals to help you lose weight' -- ***** Reader review 
'I loved this book, great recipes, easy to follow' -- ***** Reader review 
'Great recipes and easy to cook with tasty results!' -- ***** Reader review 
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Food Optimising is the name given by Slimming World to their highly successful weight-loss technique that enables slimmers to lose weight without ever having to go hungry. It is the most slimmer-friendly eating system there is and is based on a deep understanding of the challenges faced by overweight people - no foods are banned, there is no calorie counting and there are hundreds of 'free foods' that can be eaten in unlimited amounts. 
 
Published to coincide with the 40th anniversary of Slimming World, Best Ever Recipes draws on Slimming World's 40 years of unrivalled experience in helping slimmers achieve their target weight. 
Packed with nutritional, lifestyle and diet information, as well as more than 120 new, healthy yet delicious recipes, it is the definitive guide to successful - and enjoyable - weight loss.

Best ever recipes

40 years of Food Optimising

Denise Phillips

Food has always played a crucial role in Jewish culture, with numerous celebratory feast days marking important occasions throughout the year. In her mouthwatering new collection of recipes, Denise Phillips shows how kosher cooking is not just for Jews, but has been a strong but unseen culinary influence all over the world. Inspired by the cuisine of Sephardi Jews from the Mediterranean and Middle East to the Ashkenzai Jews of cooler Eastern European climes, these recipes draw on the variety of flavours that comprise the global nature of Jewish food. 
 
With an evocative introduction to every recipe, Denise takes us from appealing appetisers such as Baba Ganoush, through Chicken, date and raisin tagine, Moroccan sweet potato stew and Stuffed Aubergine with cous cous to delectable desserts like Chocolate macaroon cake and Dutch apple pie. Informed by Denise's skills as a cookery teacher, this charming book provides easy-to-cook and elegantly simple dishes that will entice everyone - from Jews who follow a strict Kosher diet, to anyone wanting tasty and healthy food.

New Flavours of the Jewish Table

Mai Pham

A land of vibrant cultures and vivid contrasts, Vietnam is also home to some of the most delicious and intriguing food in the world. While its cooking traditions have been influenced by those of China, France, and even India, Vietnam has created a cuisine with a spirit and a flavour all its own. 
 
Travelling from region to region, Mai has gathered the simple, classic recipes that define Vietnamese food today: with fresh and healthy dishes like green mango salad with grilled beef, easy stir-fried chicken with lemongrass and chillies, deliciously sweet and sour caramelized garlic shrimp and especially pho, the country's beloved beef-and-noodle soup. With more than 100 authentic recipes, New Flavours of the Vietnamese Table offers home cooks the chance to create and savour the authentic and irresistible flavours of Vietnam in their own kitchen.

New Flavours of the Vietnamese Table

Rose Gray

Ruth Rogers

With River Cafe Cook Book Easy Rose Gray and Ruth Rogers pioneered a new approach to cooking and eating. Knowing that people lead busy and demanding lives, they made their innovative Italian recipes even more accessible to those who love good food but have little time to prepare it. Recognising that the key to quick cooking is often in the ease of buying the ingredients, the easy recipes highlight the fresh produce you will need to shop for as well as the ingredients that are store cupboard essentials. Rose and Ruth then take you through simplified steps to cook great Italian dishes that are bursting with flavour and style. 
 
To complement this new concept, the cookbook has a fresh, dynamic design and superb photographs that will delight both new and established fans. Like River Cafe 'graduates' - most famously Jamie Oliver - you can learn the secrets of cooking fabulous Italian food, but now it's even easier.

River Cafe Cook Book Easy

Karen Saunders

All too often a memory of our distant student past, toasties are the ultimate no-fuss snack, prepared in seconds and ready to eat in just a few minutes. With just a couple of basic ingredients, delicious cheap meals can be made in minutes, providing tasty snacks and sandwiches for every part of the day. With a few added extras, sweet and savoury gourmet toasties can take tired taste buds on an entirely new adventure. Toastie Heaven explores variations from the conventional, to the extravagant, quirky and indulgent. From classic toasties like Tuna, Sweetcorn and Pepper Melt, to vegetarian options like Brie, Redcurrant and Watercress toasties and even sweet desserts like Bread and Butter Pudding Toasties and Toffee Apple Toasties, there is a recipe for everyone. A must-have item perfect for people living on their own, children and students,Toastie Heaven is the ultimate cookbook for anyone wanting quick and tasty snacks with minimum effort and maximum taste.

Toastie Heaven

100 great reasons to dig out the sandwich toaster

Mealtimes can often be a battleground between parents and kids. As a parent you want your child to have a healthy, nutritious and tasty diet, but persuading them it's a good idea is a different matter! Annabel Karmel is here to convert even the fussiest of fussy eaters and make family meals fun again. 
 
With 120 healthy recipes covering everything from breakfasts to suppers to parties, Annabel gives tips and advice on improving your children's diet and encouraging new tastes. She suggests way of sneaking hidden vegetables into familiar foods such as quesadillas and focaccia pizzas, and offers a healthy take on fast-food favourites like chicken nuggets with dips and sticky barbecue ribs. There's plenty to tempt children of all ages, including pork and peanut noodles, tuna melts, cupcakes and ice creams. And for those children with food intolerances, there is a whole chapter of recipes covering dairy-free sauces, gluten-free pizzas and a wheat-free birthday cake. 
 
Annabel has a proven track record in creating delicious, nutritious food to tempt even the most stubborn of fussy eaters. Plus with general advice on how best to cope with fussy-eating behaviours and improve mealtimes, this is more than just a recipe book - it will be the answer to many parents' prayers!

Fussy Eaters' Recipe Book

Nada Saleh

The food of Lebanon has long been rated as one of the great cuisines of the world. Healthy, simple to prepare, full of fresh flavours and sensual aromatics, it makes great use of grains, vegetables, pulses, fruit, nuts, grilled meat, fish, olive oil and yoghurt. In this evocative new book, Nada Saleh, a trained nutritionist and talented cook, presents 200 imaginative recipes from her native Lebanon. 
 
Throughout she draws upon her many happy memories of a vibrant and sun-baked land - the family occasions when they ate in the shade of the poplar trees, enjoying mezze (traditional appetisers), meshwi (grilled meat) and locally grown fresh fruits of the season alongside delicate sweet dishes, washed down with Turkish coffee. From tempting vegetable and salad dishes like Yoghurt and Spinach Salad, via delicate Cod with Tahini to enticing Upside Down Aubergines, Stuffed Meat Roast and mouthwatering Walnut, Pistachio and Date Pastries and Molasses with Sesame Cream and Fig Jam, this charming book is a joy to cook from and is suffused with warmth and love for a distant land that, even in adversity, beguiles and inspires.

New Flavours of the Lebanese Table

Amy Willcock

More people than ever before are discovering the joys of the Aga. It's so much more than just a cooker - it's a style statement and a way of life. But Agas are notoriously tricky to master, and where do you turn to with those niggling questions like, what do you cook where, how do you control heat loss, and how do you bake the perfect cake? 
 
Now in Troubleshooting Tips for your Aga, renowned Aga cook and expert Amy Willcock brings you the answers to all these questions and many more. From advice on temperature and timings, to vital cooking equipment, to cleaninig and servicing, and even using your Aga for more than just cooking, this is the top tips book for every Aga owner. 
 
Amy also answers the most Frequently Asked Questions about Agas, with a general troubleshooting guide to cover every eventuality. You'll wonder how you managed without it!

Troubleshooting Tips for Your Aga

Tired of the bland, processed pap served up in supermarkets and identikit restaurants across the UK, food writer Tom Parker Bowles embarks on a picaresque global odyssey in search of culinary extremes. 
 
The first to admit he has a timid tummy, Tom eschews the Michelin-starred restaurants he's grown accustomed to and seeks out the most authentic regional foods he can find. Full of trepidation, he puts his prejudices behind him and samples seahorse satay and millipede skewers in China, indulges in stomach-popping competitive eating in the States, and tentatively consumes the world's most poisonous fish in Japan. 
 
Brilliantly written and often laugh-out-loud funny, this is an eye-opening adventure in the company of a man who may not be brave, but is certainly curious. Tom's visceral account of his journey will make your mouth water ... most of the time.

The Year Of Eating Dangerously

A Global Adventure in Search of Culinary Extremes

Angela Hartnett

With stunning food photography, a foreword from Gordon Ramsay, and 140 evocative and accessible recipes, Cucina by Michelin-starred chef Angela Hartnett brings the warmth of the Italian family kitchen to your home. 
 
'Angela is a natural cook ... Her personality shines through in these recipes, making this book as warm and engaging as Angela herself. This is a book for everybody who shares Angela's joy for food.' -- Gordon Ramsay 
'Anyone who wants to cook good Italian food should buy this book' -- ***** Reader review 
'A delight' -- ***** Reader review 
'A great book, written with passion' -- ***** Reader review 
'I cook again and again from this book' -- ***** Reader review 
'Enthralling' -- ***** Reader review 
 
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Michelin-starred chef Angela Hartnett's innovative cooking has been commended by reviewers and fellow chefs alike. 
 
But her real inspiration comes from the food she grew up with - the classic dishes that she learned at her Italian grandmother's side. This is a unique collection of the family recipes that Angela has nurtured and developed over the years, and a celebration of the fantastic tastes, aromas and textures of Italian cooking that she loved from childhood. 
 
The freshness and richness of Italy's food shine through in Angela's recipes - in traditional rustic dishes like rabbit pappardelle, aubergine parmigiana and wild mushroom risotto. Alongside such classic Italian peasant fayre are refined dishes including spaghetti with lobster, Mackerel tart with olive tapenade and pigeon stuffed with pancetta and dates, and delectable desserts such as Figs in red wine. But, as always for Angela, home is where the heart is, evidenced in the likes of Auntie Rosina's walnut cake and her mother's lemon meringue tart. 
 
This heartfelt and touching cookbook, interwoven with stories from Angela's unbringing, is a wonderful way to bring a slice of authentic Italy into your home.

Angela Hartnett's Cucina

Three Generations of Italian Family Cooking

Rohan Candappa

Rohan Candappa, author of bestselling humour books such as the Little Book of Stress and The Curious Incident of the Weapons of Mass Destruction, is the son of a Sri Lankan father and Burmese mother. He grew up small and round in South London, riding his chopper bike and supporting Leeds United. But every day his mother would conjur delicious meals out of thin air. His father cooked too, with fiery flavourings, black curries and green coriander chutneys. Their home became the focus for family gatherings and feasts of such delicacy and exoticism that you'd never have known Norwood lay outside the window. 
 
Yet somewhere in his twenties Rohan forgot his culinary heritage and it wasn't until he was bringing up his own young family that he began to think more about his identity as a second generation immigrant and the binding, identifying power of the family meal caught his imagination. 
 
And so he began this beautifully written, funny, poignant memoir of his heritage and his home. Of curry leaves and curried chips. Hot chillis and hot dogs. Pataks and Heinz. About the past and the present - and the place where time should cease to matter... the family kitchen.

Picklehead

From Ceylon to suburbia; a memoir of food, family and finding yourself

Rose Gray and Ruth Rogers's latest in their series of recipe books is an essential addition to every kitchen. This definitive collection of pasta recipes brings together a unique range of Italian dishes from the River Cafe, beautifully packaged with a striking design by an award-winning designer, in a handy paperback format. 
 
Rose and Ruth's love and understanding of traditional Italian food has made their world famous River Cafe a much-loved institution, and nowhere is their passion more evident than in their pasta dishes. For ease of use they've collected their best 100 recipes together in one cookbook for the first time. People always want new ideas for pasta sauces and here you can choose between meat- or fish-based sauces, cheese sauces, even vegetarian sauces. They also include ideas for stuffed pasta and gnocchi and offer invaluable cooking tips and advice throughout. Whether you've never used a River Cafe book or are a committed fan, this cookbook makes essential reading.

River Cafe Pocket Books: Pasta and Ravioli

The Aga is much more than an oven: it's an icon. It's a statement. It's a way of life. Aga cookers have never been more popular, and the queen of Aga cookery is undoubtably Amy Willcock. Here is her definitive Aga Bible, with 300 classic, timeless recipes and bags of advice and tips for Aga owners. 
 
Here are all the essential recipes that every Aga owner needs to know - from how to cook a full English breakfast on an Aga, making soups, cooking fish and roasting meats, through to baking pies, cakes and breads. The delicious family food includes Beef stroganoff, Steak, mushroom and horseradish pudding, and Bacon and egg pie, and there are stunning dinner-party recipes such as Rillettes of duck with toasted brioche, Chicken in Marsala with oranges and shallots and Parmigiano, thyme and rosemary risotto. Amy also tempts the tastebuds with a delectable range of desserts and cakes, including Raspberry souffles, Chocolate pecan tart and Lemon meringue cake. And there are 30 new and exclusive recipes, such as Moules marinieres, Crab and coconut soup and Apple and onion tart. All the recipes feature conventional cooking instructions, so even non-Aga owners can enjoy Amy's tasty dishes.

Aga Bible

'I was born in a sprawling house by the Yamuna River in Delhi. When I was a few minutes old, Grandmother welcomed me into the world by writing "Om", which means "I am" in Sanskrit, on my tongue with a little finger dipped in honey. When the family priest arrived to draw up my horoscope, he scribbled astrological symbols on a long scroll and set down a name for me, Indrani, or "queen of the heavens". My father ignored him completely and proclaimed my name was to be Madhur ("sweet as honey").' 
 
So begins Madhur Jaffrey's enchanting memoir of her childhood in India. Her description of growing up a in a very large, wealthy family (half a train was booked to transport the family from Delhi to the mountains for the summer) conjures up the spirit of a long lost age. Whether climbing the mango trees in her grandparents' orchard, armed with a mixture of salt, pepper, red chillies and roasted cumin, or enjoying picnics in the foothills of the Himalayas, reached by foot, rickshaw, palanquin or horse, where meatballs stuffed with sultanas and mint leaves, cauliflowers flavoured with ginger and coriander, and spiced pooris with hot green mango pickle were devoured, food forms a major leitmotiv of this beautifully written memoir. With recipes drawn from memories of dinners, lunches, breakfasts, weddings and picnics, moving effortlessly from the lamb meatballs of Moghul emperors to the tamarind chutneys of the streets, this book will appeal to keen armchair cooks, as well as fans of Madhur the world over.

Climbing the Mango Trees

A Memoir of a Childhood in India

Simon Hopkinson

Second Helpings of Roast Chicken takes forty-seven of Simon Hopkinson's favourite ingredients as a starting point. There is a section on apples with a perfect apple tart recipe, a section on curry recipes with Constance Spry's original Coronation chicken salad dressing and a section on duck, with recipes for Braised duck with peas and classic Roast duck and apple sauce. There are also recipes for Pear and ginger sponge, 'a good' Waldorf salad, Armenian lamb pilaf, Baked whole plaice with lemon butter sauce and what is, quite simply, the best Bloody Mary. 
 
Roast Chicken and Other Stories was voted the most useful cookbook of all time by Waitrose Food Illustrated and also won the Andre Simon and Glenfiddich awards. Second Helpings of Roast Chicken will provide new inspiration the many fans of Simon Hopkinson's sensible, practical, creative approach to cooking and love of good food, prepared to please rather than simply impress.

Second Helpings of Roast Chicken

More of us than ever before own a breadmaker, but where do we turn to when we need advice? Karen Saunders is the breadmaker expert and in this handy book, she gives you the inside tips on what every breadmaker owner needs to know: 
 
- Getting Started: knowing how your machine works, where and how to use it 
- Guide to basic ingredients: flour, yeast, fat, sugar and liquid; how they combine to make the bread and how to know it's cooked correctly 
- Breadmaker programs: finding your way round the cycles 
- Expanding your repertoire: with recipes for white, soft grain, wholemeal, rye, country, malted, French, onion and garlic bread, and blended flours 
- Making dough: helpful hints and tips, with recipes for focaccia, pitta, naan, pizza and calzone 
- Also: baking cakes; catering for special diets; and care and cleaning 
 
And most useful of all, Karen answers The Top Ten Most Frequently Asked Questions about breadmakers, with a general troubleshooting guide to cover every eventuality. You'll wonder how you managed without it!

Tips for Your Breadmaker

Helen Simpson

Taking tea is one of the quintessentially English occasions, and who is a greater authority on the subject than the sumptuous Ritz London Hotel? This charming Edwardian-style book captures the essence of this traditional British pastime, and provides us with all the expertise on the ceremony as well as the recipes. Stories about the legendary afternoon teas at The Ritz and fascinating details about the history of tea drinking are complemented with passages from such diverse writers as Charles Dickens to Oscar Wilde. Over fifty recipes are included for different kinds of afternoon tea specialities, from delicate sandwiches, strawberry shortcake and rose petal jam, to crumpets and muffins for hearty teas in front of a roaring fire. The author gives an infallible guide to the many blends of tea and their suitability to particular occasions. Beautifully presented and delightfully illustrated, this book is the perfect gift for tea drinkers everywhere.

The Ritz London Book Of Afternoon Tea

The Art and Pleasures of Taking Tea

Making your own baby food is not only more economical than buying commercial brands - you can be sure that your baby has only the best-quality ingredients. This essential collection of Annabel's best ever purees features 100 quick and easy recipes that will make for a healthy and happy baby. From sweet and smooth apple, apricot, pear and vanilla, through savoury purees such as sweet potato with spinach and peas, to the autumnal delights of peach, pear and blueberry, all the recipes are suitable for babies aged 6 months and above, and are so tasty you will want to eat them yourself!

Top 100 Baby Purees

100 quick and easy meals for a healthy and happy baby

Alex Dingwall-Main

What happens when you relocate to the perfect house, in the perfect village in Provence, and nearly ten years later the shine has gone? Garden designer Alex Dingwall-Main is facing lavender fatigue, strife at home, neighbourly warfare and non-paying business clients. He is on the verge of packing his bags and starting all over again, back in England. 
 
Until one Spring day he is offered an opportunity by a wealthy and very grateful client; a treasure hunt for 12 bottles of exquisite French wine. It would be a journey through the country's finest vineyards, chateaux and villages. With a hangover and an uncertain heart, Alex decides to give it one more try and sets off in search of the France he fell in love with so many years ago. The people, the gardens and the wine that he encounters make for an adventurous and beautiful summer, and life-changing decisions are reached...

The Vine Garden

A search for home in the gardens and vineyards of France

From 'the handholder to Aga owners everywhere' (Nigella Lawson) comes the problem-solving instruction book that no Aga owner should be without. Drawing on her experience of teaching Aga cookery classes, Amy Willcock shares the best trade secrets for getting the most out of your Aga. Amy Willcock's Aga Know-How is packed with advice and information on everything from how to keep the heat in, how to clean and service your oven, what kind of utensils to use and how to convert recipes, to the best ways to cook all your favourite foods. Featuring the tips and hints that only a pro knows, such as roasting coffee beans, making stock, melting chocolate and reheating convenience food as well as illustrations of where to cook your favourite dishes and information on stockists, cookware specialists and websites, this is the one-stop handbook for the new generation of Aga cooks.

Amy Willcock's Aga Know-How

Lifting the lid on your aga

Department Q

Detective D.D. Warren

Detective Elin Warner Series

Detective Harriet Blue Series

Detective Inspector Antonia Hawkins

Detective Inspector Helen Grace

Detective Kamil Rahman

Detective Konrad

Detective Luc Moncrief Series

Dexter Procter

Diary of a Submissive

The adventures of wise-cracking middle school student Greg Heffley who must somehow survive the scariest time of anyone's life: middle school. The hilarious and internationally bestselling Diary of a Wimpy Kid series.

Diary of a Wimpy Kid

Diddly Squat

Dino Dad

Dino Racers

Dinosaur Train

Discworld Graphic Novel Universe

The Discworld is undoubtedly Sir Terry Pratchett's most famous creation. A universe teeming with dwarves, trolls, witches, and social and cultural issues that parallel those in our own world, all wrapped up in Pratchett's inimitable comic delivery. This iconic series will make you laugh, then make you think.

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