Al Murray is a Perrier Award-winning comic, TV personality and, as 'The Pub Landlord', the author of the bestselling The Pub Landlord's Book of British Common Sense and Think Yourself British. Most recently, he has taken on the leadership of the Free United Kingdom Party (FUKP).

Al Murray

Al Murray's alter ego, The Pub Landlord, is one of the most recognizable and successful comic creations of the past twenty years, and Murray, who has won numerous awards and accolades, continues to fill arenas and theatres around the world. 
 
He is also the author of many successful books including Watching War Films with My Dad and Command, a sharply entertaining analysis of the key allied military leaders in the Second World War. He is well known for co-hosting the hugely popular Second World War history podcast, We Have Ways of Making You Talk with fellow bestselling military author James Holland. 
 
Arnhem: Black Tuesday is his first history book about a single campaign.

Actor and director Al Pacino is a unique and enduring figure in the world of American stage and film. He grew up in New York City’s South Bronx, attended the School of Performing Art, and studied acting at the Herbert Berghof Studio with Charles Laughton and the Actors Studio with mentor Lee Strasberg. 
 
 
He has been nominated for the Academy Award nine times, for movies including The Godfather, Dog Day Afternoon, Serpico, The Godfather Part II, and The Irishman, and won the Oscar for Best Actor in 1992 for Scent of a Woman. He has been nominated for the Golden Globe Award nineteen times, and won four, and has been nominated for three Tonys and won two. 
 
 
Pacino has been awarded the Kennedy Center Honor, the American Film Institute Life Achievement Award, the National Merit of Arts from President Obama, and the Golden Globe Cecil B. DeMille Award for Lifetime Achievement in Motion Pictures.

Al Pacino

Al Pittampalli

Al Rodin is a writer and illustrator from London. He studied children's book illustration at Cambridge School of Art and received the 2019 Sebastian Walker Prize. Al enjoys working with a wide variety of materials including acrylic, watercolour and collage. His paintings have been exhibited in galleries around Europe and Asia, and he was selected for lllustrators' Exhibition at the Bologna Children's Book Fair in 2019. Little Echo is his first book.

Al Rodin

Al Smith

Alain Gheerbrant

Alain de Botton is the bestselling author of fifteen books, including The School of Life: An Emotional Education, How Proust Can Change Your Life, The Consolations of Philosophy, The Art of Travel and The Course of Love. He is the founder of The School of Life (theschooloflife.com).

Alain de Botton

Alaina Urquhart is the science-loving co-host of the chart-topping show Morbid: A True Crime Podcast. As an autopsy technician by trade, she offers a unique perspective from deep inside the morgue. Alaina hails from Boston, where she lives with her wonderful husband, John, their three amazing daughters, and a ghost Puggle named Bailey. She is about 75 percent coffee, and truly believes she and Agent Clarice Starling could be friends. 
 
Before writing her first psychological horror novel, she received degrees in criminal justice, psychology, and biology. When she isn't hosting Morbid, she hosts the Parcast original show Crime Countdown, and a horror movie podcast called Scream!. Her days are usually spent either recording or eviscerating. The way she sees it, when she hangs up her microphone for the day, it's time to let the dead speak.

Alaina Urquhart

Alaine Hood

Alan Alda

Alan Ayckbourn

Born in London in 1939, Alan Ayckbourn is one of  the world's most popular and prolific playwrights. He has written 74  full length plays and more than 20 other revues and plays for children.  He is also an acclaimed director. Alan Ayckbourn was awarded a CBE in  1987. Ten years later to the day, he was knighted by Queen Elizabeth II  'for services to the theatre.'

Alan Baker

Alan Barker

Alan Beattie

Alan Bennett is one of Britain's best-loved and most highly acclaimed writers. He has written widely for radio, television and theatre. His latest play, The History Boys, won several awards, including Evening Standard and Critics' Circle Awards for Best Play and the Laurence Olivier Award for Best New Play. It also won six Tony Awards, including Best Play, following an extremely successful transfer to Broadway. In 2006 Bennett was named Author of the Year at the British Book Awards for Untold Stories, his collection of memoirs and diaries.

Alan Bennett

Alan Bennett's television series Talking Heads has become a modern-day classic, as have many of his works for the stage, including Forty Years On, The Lady in the Van, The Madness of George III (together with the Oscar-nominated screenplay The Madness of King George) and an adaptation of The Wind in the Willows. The History Boys won the Evening Standard and Critics' Circle awards for Best Play, The Laurence Olivier Award for Best New Play and the South Bank Award.

Alan Bishop

ALAN BOOTH was born in London in 1946 and travelled to Japan in 1970 to study Noh theatre. He stayed, working as a writer and film critic, until his untimely death in 1993.

Alan Booth

Alan Brazil is a Scottish broadcasting legend and former football player, most notably for Ipswich Town, Tottenham Hotspur, Manchester United and internationally for Scotland. He played as a forward before being forced to retire due to a recurring back injury. 
 
After retirement, Alan moved into media presentation, initially on television, before a career in radio where for many years he has presented the Alan Brazil Sports Breakfast show on TalkSPORT.

Alan Brazil

Alan Bullock

Alan Carr is one of Britain's most successful and treasured comedians. His unique humour and effortless stage presence have earned him a catalogue of awards including Best Chat Show host at the publicly voted for 2015 National Television Awards, winner of the 2013 BAFTA for Best Entertainment Performance and 2013 British Comedy Award for Best Comedy Entertainment Personality. In previous years he has garnered a clutch of awards, from the 2012 National Television Award for Best Talk Show and the 2012 Loaded LAFTA Award for Best Stand-up to the 2010 TV Choice Awards for Best Entertainment Show. There were also nominations for Best New British Comedy &amp; Best Comedy Entertainment Personality at the 2009 British Comedy Awards. 
 
The success of the first series of his own chat show, 'Alan Carr: Chatty Man', in the summer of 2009, led to Channel 4 commissioning 16 further series' as well as numerous Christmas Specials and New Year Specstaculars. In September 2013, the 100th episode aired with A-list guests Justin Timberlake and Rihanna. Guests from past series include: Lady Gaga, Britney Spears, Cameron Diaz, Vin Diesel, Adele, Grace Jones, Naomi Campbell, Hugh Grant, Drew Barrymore, Robin Williams, David Walliams, Mariah Carey, Russell Brand, Samuel L Jackson, Miley Cyrus, Robbie Williams, Bette Midler, Sharon Osbourne, One Direction, Gok Wan and Miranda Hart. 
 
The DVD of Alan's 2007 debut stand-up show, 'Tooth Fairy Live' topped the HMV charts and was a Christmas 2007 top seller. 
 
His best-selling debut autobiography 'Look Who It Is' was published in September 2008 by HarperCollins. 
 
In 2011, Alan travelled the country with his second live tour. 'Spexy Beast Live' was a 33-date arena tour and culminated in the successful DVD of the same name. 
 
Throughout 2015, Alan hit the road once again and performed at over 150 sold-out theatre's across the UK and Ireland with his 'Yap, Yap, Yap!' live show. His third stand up DVD 'Alan Carr - Yap Yap Yap! Live' was released by Universal Pictures (UK) in November 2016. 
 
2016 has also seen Alan go global with international performances of his Yap Yap Yap! live show throughout Scandinavia, Montreal (at the prestigious Just For Laughs Comedy Festival) and can currently be seen on tour this summer in New Zealand and Australia this summer, with two shows at the iconic Sydney Opera House. 
 
Alan also hosts Channel 4's flagship fundraising show 'Stand Up To Cancer' which in 2014 went on to raise an amazing £14 million for Cancer Research. Alan returns once again to host 'Stand Up To Cancer' on Channel 4 this October. 
 
Alanatomy: The Inside Story is Alan's second memoir, and will be published by Penguin in October 2016.

Alan Carr

Alan Clark

Alan Clements

Alan Connor is the author of Two Girls, One on Each Knee: The Puzzling, Playful World of the Crossword ("witty, charming, encyclopaedic and highly readable" - Spectator) and The Joy of Quiz ("An absolute delight" - Mail on Sunday). He has made quizzes for various TV shows and newspapers and written comedy including BBC Film's The Rack Pack, A Young Doctor's Notebook (Jon Hamm and Daniel Radcliffe) and Have I Got News For You.

Alan Connor

Alan Connor has been the question editor for BBC2's Only Connect and Richard Osman's House of Games. He is the author of books for Pointless and The Traitors and is the puzzle consultant for the BBC1 drama Ludwig. He writes puzzles for various newspapers and has written for Charlie Brooker series and Have I Got News for You. His favourite quiz question is: What word was intentionally omitted from the screenplay of The Godfather?

Alan Cowell

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Max Venning

Noel Venning

Sick of standing in the corner making cocktails while everyone else is having fun? Fed up of having to buy loads of expensive spirits and bitters? Just want to pour a delicious cocktail any time, any place?Batched &amp; Bottled features 50 of the best recipes for batched and bottled cocktails &ndash; cocktails you can pre-make and bottle, and either pour straight over ice or leave to mature for an hour, a month or even a year. You&rsquo;ll have cocktails you can drink when you get in from work, or bottles you can crack open come Christmas/summer/birthday/Friday.From negronis and manhattans to more complex concoctions you can infuse with botanicals or fermented ingredients, the recipes follow the seasons and range from simple, stir-through mixes, to more elaborate drinks that require kitchen prep.

Batched & Bottled

Cocktails to Make Ahead

Dan Toombs

Dan Toombs, The Curry Guy, has perfected the art of British Indian Restaurant (BIR) cooking. In his highly anticipated new book, The Curry Guy Easy, Dan shares the secrets of fuss-free curries, ones that can be made in half the time but still taste as good as the takeaway.Dan has been besieged by requests for more curry house favourites, ones that can be cooked with very little equipment and faff, and without all the need for complex restaurant preparation. Here he shares long-awaited recipes for the likes of Chicken 65, Black Dhal, Aloo Chaat, Simple Dosas, Prawn Balti, Lamb Keema Saag, and many more. Whether it&#39;s getting your curry cooked and on the table speedily, or doing minimal chopping and mixing before popping into a pan to simmer away happily, Dan&#39;s dishes mean you spend less time on the washing-up and more on the enjoyment of eating.For BIR food lovers all over the world, this is an essential guide to making their favourite recipes at home. Dan has spent years researching the methods and secrets of Indian chefs and here he distills that knowledge into a fabulous collection of 100 simple, delectable dishes.

The Curry Guy Easy

100 Fuss-Free British Indian Restaurant Classics to Make at Home

Michel Roux

This new edition of a bookshelf staple is a beautifully illustrated compilation of the best 100 egg recipes.Each chapter focuses on a way to cook eggs, from boiling, frying, poaching to baking and scrambling, and illustrates how to make the perfect omelette, mousse, souffl&eacute; and custard.Classic egg recipes are given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffl&eacute;, Cr&egrave;me Caramel and Pavlova with Summer Fruits. Exciting dishes boast new combinations of flavours or showcase a lighter, simpler style of cooking such as Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Cr&egrave;me Brul&eacute;e.

Eggs

The Essential Guide to Cooking with Eggs, Over 120 Recipes

Christian Stevenson

From the world-renowned DJ BBQ comes Fire Food &ndash; a book that shows you how to ace the art of handling live fire so that you can grill, smoke and slow-roast meat, fish and veg that&rsquo;s out of this world.Pitmaster DJ BBQ covers all the basics of cooking over charcoal and shows you how to perfect classic recipes such as grilled chicken with Alabama white sauce or a succulent rib-eye steak, and delves into more inventive cookout delights including a BBQ spaghetti Bolognese, and poutine with bourbon- and maple syrup-spiked gravy.There are fish dishes (crab cakes, prawn tacos), veggie grills (mac &amp; cheese pancakes, smoked potato salad), and enough madcap BBQ invention to see you through summer and well into winter. In fact, DJ BBQ takes inspiration from around the world (from Central America, via the Baltics, to North Africa), as well as the many BBQ chefs, gauchos, artisans and pitmasters he&rsquo;s met along the way.Your cookouts will never be the same again!

Fire Food

The Ultimate BBQ Cookbook

Thom Eagle

NOMINATED FOR THE 2018 ANDRE SIMON FOOD &amp; DRINK BOOK OF THE YEARBBC RADIO 4 FOOD PROGRAMME BEST FOOD BOOKS OF 2018THE TIMES BEST FOOD BOOKS OF 2018FINANCIAL TIMES SUMMER FOOD BOOKS OF 2018"A one-off, the kind of food book that I believed was no longer being published... When I reached the last page, I went back to the beginning." &ndash; Bee Wilson, The Times"A book as rich and rewarding as the rabbit stew he spends so many chapters making." &ndash; Jenny Linford, Times Literary Supplement"A wonderful taste of fresh air... First, Catch is almost revolutionary... His words are delicious, musical heaven." &ndash; William Sitwell&lsquo;Thom Eagle&rsquo;s writing is pure joy &ndash; effortless and unaffected. Even such a seemingly banal and simple thing as boiling vegetables is engaging and illuminating in his hands. He is easily one of my favourite writers, and this book deserves to become a classic.&rdquo; &ndash; Olia Hercules, author of Mamushka and Kaukasis"It feels so tantalisingly transgressive to find a book that looks beautiful, feels lovely in the hand and just contains words &mdash; gorgeous, thoughtful essays... from a talented chef and writer." - Tim Hayward, Financial Times&lsquo;The thing to do is just begin. The question, of course, is where?&rsquo;So opens Thom Eagle&rsquo;s hymn to a singular early spring meal. A cookbook without recipes, this is an invitation to journey through the mind of a chef as they work. Stand next to Thom in the kitchen as he muses on the very best way to coax flavour out of an onion (slowly, and with more care than you might expect), or considers the crucial role of salt in the creation of the perfect assembly for early green shoots and leaves.In an era when we are so distracted that we eat almost without realising what we&rsquo;ve just put in our mouth, this is food and writing to savour, gently steering the cook back towards simplicity, confidence and, above all, taste.

First, Catch

Study of a Spring Meal

James Whetlor

WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK AWARD FOR BEST SINGLE SUBJECT BOOK 2019 WINNER OF THE GUILD OF FOOD WRITERS&#39; BEST SPECIALIST/SINGLE SUBJECT BOOK AWARD 2019&#39;James knows an awful lot about goats.&#39; &ndash; Hugh Fearnely-WhittingstallWe should all be eating more goat! It&rsquo;s sustainable, ethical, highly nutritious and low in calories. Why, then, does it remain so underused and misunderstood? This book tells the story of how food and farming culture developed in the west without the help of this staple of global agriculture, and showcases the best recipes from around the world using this fabulous beast.Utterly delicious cooked fast and lean, or slow-cooked in curries, stews, braises and roasts, from kebabs to stir-fries to sausages, goat is the one meat we should all be eating more of. With 100 dishes created by Cabrito&rsquo;s founder James Whetlor, plus a foreword by Hugh Fearnley-Whittingstall, and guest recipes from world-renowned chefs including Yotam Ottolenghi, Gill Meller, Neil Rankin and Jeremy Lee, Goat is a ground-breaking, bold cookbook.Essential reading for anyone with even a passing interest in food and the way we eat today, and set to be the definitive guide on the subject for years to come, Goat is a genre-defining book.50 per cent of the royalties from the book will be donated to Farm Africa.

Goat

Cooking and Eating

Trine Hahnemann

The massive trend for all things Scandi, healthier eating and the profile of "New Nordic" cuisine worldwide, have led to the renaissance of the open sandwich.Sm&oslash;rrebr&oslash;d are the classic Danish variety and in the hands of chef and food writer Trine Hahnemann, they are a treat for the senses as well as the taste buds. Traditionally using a rye bread base, they can be topped with a huge variety of vegetables and pickles, fish, meats, herbs, salads &ndash; and can even include sweet options.Trine offers 70 recipes for delicious, healthy open sandwiches that are beautiful enough to serve at a dinner party or simply make a quick and filling snack using leftovers. From quick-cured salmon to blue cheese with apple, the delightful recipes are accompanied by photographs from acclaimed Danish photographer Columbus Leth.

Open Sandwiches

70 Smørrebrød Ideas for Morning, Noon and Night

Katy Beskow

From the author of the bestselling 15 Minute Vegan comes 15 Minute Vegan: Comfort Food. The book shatters the notion that vegan food is cold and soulless by showing you how to create inspired comfort foods, whether you&#39;re vegan or not.Vegan cookery expert Katy Beskow celebrates cooking for pleasure, soul and enjoyment, without having to spend hours in the kitchen. Using ingredients readily available in supermarkets, Katy&rsquo;s easy recipes and instructions will have you making delicious, nutritious meals time after time.The book explores how a mindful cooking process is as comforting as the final dish, even when you have just 15 minutes to spare, and offers 100 recipes across five chapters: comfort classics (chocolate chilli, moussaka bowls); sides &amp; bites (sweetcorn fritters, speedy samosas); social sharing (mushroom bourguignon, garden biryani); solo recipes (spicy falafel burger, cashew chow mein); and sweet comforts (cherry pot pies, jam sponge pudding).

15 Minute Vegan Comfort Food

Simple & Satisfying Vegan Recipes

Bill Granger

Bill Granger, hugely popular Australian food writer, television chef and restaurateur has worked his particular magic on over 100 of his favourite classic dishes, bringing them effortlessly into the twenty-first century. 
 
Bill&#39;s Basics is a cheat&#39;s guide to making the recipes that every home cook wants to master. Bill has simplified techniques, minimised fussy ingredient lists and given these core dishes a modern twist that&#39;s in tune with our busy lives and passion for fresh and healthy flavours. 
 
 This is a one-stop manual of favourite dishes for every occasion, from lazy breakfasts to late-night suppers to lunch for a crowd. In choosing them, Bill has drawn on all his fondest food memories, including dishes from a variety of different countries. From Lamb Tagine to Prawn Laksa, Thai Beef Salad to Chocolate Brownies, Chicken Burritos to Cr&egrave;me Caramel, this is the repertoire that every home cook wants to master. Bill&#39;s Basics will quickly become the essential book that all home cooks turn to time and again. 
 
 A modern classic, packed with irresistible photography, written with Bill&#39;s trademark friendly yet reassuring authority, it will have readers cooking their way through it from cover to cover. 
 &#160;

Bill's Basics

James Martin

Following on from his triumphant TV show and book James Martin&#39;s French Adventure, our food hero takes on the United States in James Martin&#39;s American Adventure.The book sees James travel from coast to coast, cooking and eating everywhere from San Francisco to Dallas, Philadelphia to New Orleans, New York to Maine, and sampling the high life in The Hamptons. On the way he cooks with real cowboys at a ranch, caters at Reno air race, and explores Creole food in Baton Rouge.It&#39;s the culinary journey of a lifetime and here are all the recipes from the series, along with exclusive photography from behind the scenes on James&#39;s extraordinary food trip.

James Martin's American Adventure

80 Classic American Recipes

Sue Quinn

From Paris to Palm Springs, pancakes are the hot new food trend. All over the world, people have discovered the joys of Sri Lankan hoppers, Keralan dosas, Vietnamese banh xeo, as well as the humble buttermilk pancake and blini.Posh Pancakes brings you over 70 recipes for this simple meal on a plate. Breakfast, brunch, lunch, dinner and dessert, the dishes include Chinese pancakes with duck and hoisin sauce, Buckwheat galettes, Italian farinata, spicy Mexican hotcakes with smoky corn salad, and Chocolate and berry-stuffed pikelets. With a guide to basic pancake types and a photograph for every recipe, it&#39;s flipping gorgeous!

Posh Pancakes

Over 70 Recipes, From Hoppers to Hotcakes

Gaz Oakley

Tempted to try your hand at vegan food but don&#39;t know where to start? Or even just to make meat-free Monday a regular thing? Long gone are the days of vegan food being dull and worthy: Vegan 100 is bold, vibrant and gorgeous.Going vegan was the best decision Gaz Oakley ever made.&#160;Gaz, aka Avant-Garde Vegan, was once a meat eater and often didn&#39;t feel well. Overnight, he decided to go vegan for the health benefits, for his love of animals and to do his part in looking after the planet. He found that, as a trained chef, it was surprisingly easy to get big tastes and colours into vegan dishes without compromise, and he also noticed an improvement in the way he felt.The emphasis in Gaz&#39;s 100 amazing vegan recipes is first and foremost on FLAVOUR. From Kentucky Fried Chick&#39;n and Fillet "Steak" Wellington to Chocolate Tart and Summer Berry Mousse Cake, it&#39;s all incredible-tasting food that just happens to be vegan. Delectable, beautiful and packed with dishes that are good for you, this is like no other vegan cookbook.

Vegan 100

Over 100 Incredible Recipes from Avant-Garde Vegan

Marianne Stewart

Nourish Cakes offers 50 stunning recipes for cakes and bakes, both large and small, focusing on healthy ingredients such as nuts, vegetables and dried fruit. Many of the recipes are allergy- or intolerance-friendly, using wheat-free flours and unrefined sugars, and each recipe is clearly coded to show which dish will suit you.With sections covering Light and Zesty bakes (Lime, coconut and courgette cake; Lavender and spelt sables), Vibrant and Fruity (Peach, olive oil and rosemary friands; Fig and honey tart), Warm and Nutty (Sweet potato brownies), and Dark and Spicy (Chocolate, buckwheat and chestnut roulade; Clementine, oat and cranberry muffins), the emphasis is on including exciting new ingredients, rather than on cutting things out, showing how you can get the same amazing tastes and textures with healthy alternatives. With all the recipes checked by a qualified dietitian, the cakes in the book will lead you to embrace a more positive, balanced and inclusive approach in your baking. There&#39;s also an index to direct you to vegan, gluten-free and dairy-free cakes at a glance, and all the ingredients can be easily sourced from supermarkets or healthfood shops.Nourish Cakes presents an alternative way of baking and makes it appealing, celebratory and exquisitely beautiful.

Nourish Cakes

Baking with a Healthy Twist

Paola Gavin

Food and cooking are at the heart of Jewish life. During their 2,000 years of exile, Jews migrated across the world taking their culinary heritage and traditions with them. Wherever they settled, they adapted the dishes of their country of residence to fit their own dietary customs and laws, and as a result, Jewish food today embraces a vast variety of cuisines and cooking styles.Acclaimed food writer Paola Gavin takes the reader on a culinary journey through more than twenty countries from Poland to Morocco uncovering a myriad traditional vegetarian dishes that play such an important part in Jewish cooking. When Jews arrived in the Promised Land they became farmers and agriculturists, growing wheat, barley, rye and millet. Their diet was mainly vegetarian &ndash; based on bread, pulses, goat&rsquo;s and sheep&rsquo;s cheese, olives and nuts, vegetables and herbs, fresh and dried fruit. For the poor, food was made more palatable by sweetening with honey or syrup made from dates, pomegranates or carob beans. These are some of the unique tastes and ingredients that are still associated with modern Jewish cooking today.Through 150 recipes Paola leads us from North Africa to Italy, Lithuania, Turkey and beyond, examining the subtle differences and genesis of the dishes of these regions. With lavish, colourful food photography and a meticulously researched narrative, Hazana is a classic in cookbook writing.

Hazana

Jewish Vegetarian Cooking

One roasting tray, one complete meal &ndash; no fuss, and minimal washing up!Move over one-pot: one-tray is the quickest, easiest way to make fast, tasty meals in the oven. You can make entire family suppers just in a roasting tin or an oven tray &ndash; everything from breakfasts like baked apple porridge or Shakshuka, to handy snacks, lunches and warm salads including quick flatbreads and frittatas, through to warming gratins, risottos and roasts, and of course, delectable cakes and traybake puddings like peanut butter and caramel brownies.Sue Quinn is a wizard at simple, economical family cooking and her recipes cover every meal of the day &ndash; all in one tray. With straightforward instructions and no-nonsense tips for getting the most flavour out of your cooking, not only will you have everyday meal solutions but less hassle and mess in the kitchen.

Roasting Tray Magic

One Tin, One Meal, No Fuss!

Tim Hayward

&#39;Hayward is one of the... best food writers alive.&#39; &ndash; Simon Schama in The New York TimesThe kitchen is the heart of the home &ndash; it&#39;s where we spend leisure time as a family, where we feed ourselves and where we entertain our friends. The average western family spends more money on the kitchen than they do on a car or a holiday.We fill our kitchens with objects and tools that reflect our needs, tastes and desires. There is nowhere else in daily domestic life where design impinges quite as much as in the kitchen.Every item in the kitchen has its own story. Through 70 familiar objects, The Modern Kitchen maps the progress and development of this functional yet also wildly aspirational space. Why do the casserole dish and the wooden salad bowl exert such a cultural hold over us? Has the accumulation of electrical appliances led us to cook and eat differently?As well as studying the individual objects that have had such a huge impact on the way we live now, The Modern Kitchen examines kitchen design, economics and social history through a series of essays. Embodying notions about class, gender, wealth and health, the home kitchen, its layout, set-up and contents, remains a neat illustration of our beliefs, tastes, aesthetics and aspirations &ndash; the portrait of our domestic lives.

The Modern Kitchen

Objects That Changed the Way We Cook, Eat and Live

Cheese has been a lifelong passion for Michel Roux, initially inspired by early visits to French markets and fuelled by extensive travels around the world discovering new cheeses.Here he offers a wealth of advice on cheese and a fantastic collection of over 100 recipes for inventive canap&eacute;s, comforting soups, tempting starters and snacks, sensational salads, original fish and meat dishes, mouth-watering pasta, rice and vegetable dishes, and delectable desserts.In addition to the great cheese classics, such as fondue, tartiflette, Parmesan souffl&eacute;s and gnudi, Michel offers a host of creative ideas with original flavour combinations: try Roquefort pizza with pear, honey and almonds; roasted peppers with halloumi; or filo-wrapped feta and watermelon, for example. The recipes are versatile too, so you can use whichever cheeses are available to you. The ultimate guide to cooking with cheese from a legendary chef, this is a book for all cheese lovers.

Cheese

The Essential Guide to Cooking with Cheese, Over 100 Recipes

Jonathan Ray

This new book by leading wine writer, Jonathan Ray, teaches you everything there is to know about fizz by covering the 100 best types, and explaining the key facts so that you can become a bubbly expert. 
 
 There are so many sparkling wines from all over the world that there&#39;s something out there to suit every budget, taste and occasion. Wines featured in this delightfully fun book include types of Champagne, prosecco, cava, cr&eacute;mant, the dazzling rare and precious sparkling ice wine, and everything in between. With characteristic humour and accessibility, Jonathan takes you through the stories and qualities behind the wines and producers, and even gives recipes for some extra-special Champagne cocktails. There is also information about the right kind of glass, the varying sweetness of Champagne, and both a glossary of terms and a wine map are included. 
 
 And if you can&#39;t afford traditional bubbles, don&#39;t worry. Prosecco is the new Champagne! But get there quick &ndash; it&#39;s become so popular in recent times that supplies of it are in danger of running out...

Drink More Fizz!

100 of the World's Greatest Champagnes and Sparkling Wines to Drink with Abandon

Fred Sirieix

WITH A FOREWORD BY MICHEL ROUX JRA great restaurant is as much about the service as the food. It&rsquo;s about the smile when you arrive, the way you&rsquo;re seated at your table, the glass of your favourite wine appearing as if by magic. Nothing is too much trouble. The art of perfect service may seem&amp; effortless but what&rsquo;s really going on behind the scenes...?From belligerent Michelin-starred chefs to Bollinger-swigging managers, Britain&rsquo;s best-known, best-loved maitre d&rsquo; is here to lift the lid on life behind the scenes of the world&rsquo;s best restaurants. With over 25 years&rsquo; experience of charming guests, Fred Siriex has seen and heard it all, and as always, he&rsquo;s here to help.In Secret Service Fred shares his hilarious and hair-raising tales of life front-of-house, divulging his philosophy about how to ensure a first-class restaurant experience, and showing who&rsquo;s ultimately in control in the dining room. Pull up a chair, settle in and prepare for the juiciest meal of your life as Fred reveals the highs, the lows and the keys to life on the other side of the table, all in his own inimitable style.

Secret Service

Lifting the Lid on the Restaurant World

Martin Morales

Andina is the cuisine of the Andes of Peru. Welcome to one of the most contemporary yet ancient cuisines in the world. Featuring over 110 delicious and unfussy recipes accompanied by fascinating stories, dazzling photography and beautiful paintings, Andina is the first ever book to capture the food and scenery of the Andes and the spirit of its people and traditions.Andina also signifies a dish, an ingredient or a lady from the Andes. Martin Morales&rsquo;s grandmother was an andina and here he pays homage to her and all the women chefs (picanteras) who have shaped this soulful and traditional cuisine, which is at the heart of Peruvian food.For the last 15 years, Martin has travelled throughout the Peruvian Andes to collect simple, traditional recipes, magical stories and culinary inspiration. With dishes dating back thousands of years, alongside new creations by Martin Morales and his team of chefs who run the award-winning Andina restaurants, Andina&rsquo;s recipes have big flavours, vibrant colour and are simple to cook at home. From light, raw dishes to hearty stews and soups; cheeky bites to exquisite roasts; and sweet, aromatic desserts to comforting hot drinks, Andina presents authentic, nutritious all-day and all-year-round food made with seasonal ingredients.

Andina

The Heart of Peruvian Food: Recipes and Stories from the Andes

Steffi Knowles-Dellner

Lagom: n. just the right amount, balanced, harmonious. This beautiful, fresh cookbook offers genuine insight into how Swedes eat and cook &ndash; with recipes that fit around the seasons, occasions, times of day, and appetite. Eating and cooking in tune with &#39;lagom&#39; means embracing food that is good for body and soul, unfussy, delicious and sustaining, and all in harmony.The Swedes understand that balance is everything &ndash; that you crave comforting food when a bitter wind is howling outside, that refreshing, lighter meals suit hot, hazy days, that a mid-morning bun is good for morale, and that a long, sociable lunch with friends and family on a Sunday is the most rewarding way to end the weekend. There is a time and place for every kind of food, and when everything is in equilibrium, you will be content and satisfied.Steffi Knowles-Dellner is a Swedish food stylist and blogger who will introduce you to the unique Swedish concepts that encapsulate lagom, in this her debut book. From the well-known sm&ouml;rg&aring;sbord table of open sandwiches, and Fredags mys ("cosy Fridays") when hunkering down on a cosy sofa and tucking into tacos is a must, all the way to the irresistible idea of l&ouml;rdagsgodis &ndash; a single day for eating sweets to satisfy even the sweetest tooth.

Lagom

The Swedish Art of Eating Harmoniously

Rosie Sykes

&#39;Rosie is one of the great cooks of our time &ndash; so humble, brilliant ideas, wonderful cooking and writing you want to read over and over again... Rosie cooks the food you want to eat all the time &ndash; unpretentious and delicious.&rsquo; &ndash; Angela HartnettMake Sunday night the best evening of the week, by perfecting the last, lazy meal of the weekend. Most of us want to forget that back-to-school feeling by kicking off our shoes and hunkering down with a soul-soaring supper &ndash; one that can be eaten with friends at the table, with book in hand by the fire, or in front of the TV.In less than half an hour of cheerful cooking, you can achieve Sunday night nirvana. Chef Rosie Sykes is an expert in the most comforting, nostalgic and heart-warming recipes, and here she gathers more than 50 of her greatest creations, most of them achievable in the time it takes to run a bath. Rosie makes Things on Toast that will make you weep with joy: Anchovy toasts with parsley and shallot salad, or Caerphilly with leeks and mustard; one-pot dishes to stop and savour, such as Stewed spiced butterbeans with tortillas and feta; easy egg dishes like Bacon and egg pie, or Bombay potatoes with a fried egg; delightful Remains of the Day, using leftovers from the roast &ndash; Chicken harira, Epic bubble and squeak; and if you just want a soothing cocktail and a snack, summon up your inner Sherlock with a &#39;Reichenbach Falls&#39; or clink glasses with the Bloomsbury set while sipping a &#39;Woolf&#39; and nibbling at Devils on horseback.All the recipes in The Sunday Night Book are simple and make clever use of store cupboard staples and leftovers. This is truly the best kind of cooking, the perfect way to extend the weekend and drift relaxed and contented into a new week.

The Sunday Night Book

52 Short Recipes to Make the Weekend Feel Longer

In Scandinavia the whole period of Christmas, from the first Sunday in Advent to New Year&#39;s Day, is marked by festivals and celebrated in traditional but beautifully contemporary style. Hygge, the Danish word for cosiness, is about being inside with candles, great comfort food and lots of cakes and sweets. The first week of December is baking week &ndash; enough has to be made to last the whole Christmas period. Jars of decorated cookies, gingerbread houses and clogs filled with little presents rub shoulders with simple wreaths, trees and tables decorated with white candles and fresh greenery. Brunches, cocktail and tea parties, lunches and dinners are celebrated with a mixture of traditional goodies and delicious modern recipes. Duck and pork rule on Christmas Eve, fish, ham and seasonal vegetables on Christmas Day. Sweets, biscuits, puddings and other treats abound &ndash; all washed down with gluwein and fruity cocktails. 
 
 In this glorious book, illustrated with evocative photographs, Trine Hahnemann provides a cornucopia of 70 Christmas recipes showing us how we, too, can decorate our homes and make delicious dishes to celebrate Christmas the Scandinavian way.

Scandinavian Christmas

Claire Thomson

&#39;This is going straight on the shelf by my cooker. Many people have tried to write a useful &lsquo;store cupboard&rsquo; cookbook. Claire Thomson has succeeded.&#39; &ndash; Diana Henry&lsquo;A great cookery book. Congratulations.&rsquo; &ndash; Nigella Lawson&lsquo;Hugely useful&rsquo; &ndash; India Knight, Sunday Times&lsquo;A gem of a book&rsquo; &ndash; Cerys Matthews&lsquo;All round culinary star, Claire Thomson, has a new book out and you definitely want to find a copy&rsquo; &ndash; Guardian COOK&lsquo;I have been waiting for this, and it is, as I imagined, a practical joy.&rsquo; &ndash; Rachel Roddy&lsquo;Chef Claire will have you reorganising your store cupboards with this ode to the larder, and learning you can&rsquo;t go far wrong if you&rsquo;ve got some tinned tomatoes stashed away.&rsquo; &ndash; ScotsmanThe Art of the Larder presents 150 dishes that offer everyday meal solutions, all with storecupboard basics at their heart.An organized, methodical and economical kitchen cupboard can be life-changing. Knowing that you can always have a simple, healthy, delicious meal at your fingertips will revolutionise the way you cook and shop.Food writer Claire Thomson takes you through the essentials, from flours and grains, to pulses, pastas and spices, as well as dried fruits, nuts and seeds for instant dessert or breakfast solutions. By combining larder staples with a little fresh produce, you can enhance your dinner or just make a storecupboard supper from scratch.With dishes including buckwheat cr&ecirc;pes, sour cherry and pistachio pilaf, firecracker noodles, Egyptian ful medames, date and semolina bars, and honey and nutmeg tea bread, The Art of the Larder is a vital cookbook in every kitchen.

The Art of the Larder

Good Food from Your Storecupboard, Every Day

Nisha Patel

Nishma Chauhan

Grill My Cheese includes the 50 ultimate recipes for the world&#39;s most-loved comfort food. With easy-to-follow recipes, including delicious sauces and relishes that can be used with other dishes, this book breathes fresh ideas and a renewed sense of fun into an everyday classic.Brought to you by the London duo Grill My Cheese, whom Buzzfeed voted &#39;Top Street Food to Eat This Lifetime&#39;, the recipes include The GMC, a signature cheese blend with b&eacute;chamel sauce, Baby Got Mac, a heavenly marriage of pulled pork, mac &#39;n&#39; cheese and BBQ sauce, The PB&amp;J, a combination of homemade &#39;American&#39; cheese, peanut butter, chilli jam and crispy bacon, and Slumdog Grillionaire, an unusual mixture of Indian spiced potato, apple and peanut chutney, onion and of course cheese.Nisha and Nishma also offer ideas for dessert, including the decadent grilled cheese doughnut.

Grill My Cheese

From Slumdog Grillionaire to Justin Brieber: 50 of the Greatest Toasted Cheese Sandwiches Ever!

Jeremy Pang

Hong Kong Diner is inspired by an exciting, unconventional place, where&#160;western sensibilities and food tastes overlap with an ancient cuisine.&#160;The definitive &lsquo;commuter town&rsquo; where long-haul travellers break their flight&#160;for a night out, Hong Kong&rsquo;s cuisine draws on everything from classic Chinese&#160;to America&rsquo;s west coast, through French, Portuguese and British food. It&rsquo;s&#160;a fast-moving, cosmopolitan culture, a city with countless styles of&#160;dining and diverse ingredients.Chef Jeremy Pang grew up with Hong Kong as his second home. Hong Kong Diner&#160;represents comfort food at its finest: beef brisket noodle soup from&#160;one caf&eacute;, peanut butter French toast and milk tea from the next, claypot rice,&#160;savoury doughnuts, the list goes on. Jeremy expertly brings together in this&#160;book the very best dishes that the city has to offer.Featuring over 70 recipes including irresistible street food from dumplings,&#160;baos, and BBQ snacks, through to hotpots, rice pots, noodles, desserts and&#160;drinks, and with&#160;a personal insight into the real culinary treasures of the city,&#160;Hong Kong Diner is a unique cookbook, one that explores the east-meets-west&#160;diner food crossover of Hong Kong alongside its history and&#160;customs, bringing this vibrant food culture to life.

Hong Kong Diner

Recipes for Baos, Hotpots, Street Snacks and More

Slow Cooking is an irresistible collection of simple, delicious dishes to take your time over. James Martin shows how cooking slowly is the perfect way to draw out flavours and textures, enabling you to produce mouthwatering dishes with minimum effort. James&#39; tempting recipes make it easy to cook fabulous food for family and friends. Every recipe includes an hour or more of cooking or marinating time and no last minute preparation - so let your oven do the work while you get on with other things. 
 
 The recipes range from family favourites such as soups, roasts and one-pots, to more unexpected and adventurous dishes that embrace the slow philosophy, such as Fresh mackerel pickled with oil, vinegar and whole spices or Fillet of beef wrapped in clingfilm and slowly roasted until cooked perfectly to medium rare. 
 
Slow Cooking shows how, by preparing a few good-quality ingredients, and cooking or marinating them slowly for a least an hour, everyone can produce show-stopping dishes with very little fuss. 
 &#160;

Slow Cooking

Mouthwatering Recipes with Minimum Effort

David Bez

In this, the third cookbook from king of salads, David Bez, there are 130 supper bowls for any season and every appetite.The options are endless and vary from light, raw and fresh, to hot, filling and wholesome. Every recipe in this stunning book is ultra simple and can be adapted to suit a different diet, such as vegan or vegetarian.The recipes are divided into two sections &ndash; soup bowls and filling grain bowls &ndash; and include Barley, Red Onion, Sun-Dried Tomato and Paprika Cream; Blue Cheese, Buckwheat and Aubergine in Beetroot Broth; and Tuna, Black Noodles, Avocado and Seaweed.As well as explaining the formula for the ideal supper bowl, David also provides advice and basic recipes for fermenting, dressings and sauces, broths and types of hummus. You&#39;ll find in these pages all the inspiration you need to fall in love with easy, effortlessly nourishing bowl food, for tasty, comforting suppers.

Supper Love

Comfort Bowls for Quick and Nourishing Suppers

Quadrille

The latest in the Alphabet Cooking series covering the A to Z of trending cuisines, this fun, easy recipe book features all the essential recipes to give Caribbean cooking a go.Includes: jerk ribs / fried okra / macaroni pie / pumpkin curry / chow / rice and peas / creole pelau / saltfish fritters / mackerel rundown / jerk pulled pork / rum punch / coconut toto / callaloo / curry goat / cuba libre.The Alphabet Cooking series:<ul><li>Beautifully produced with board covers, screen-printed artwork and neon-sprayed page edges</li><li>Each cuisine is hand-picked by the Quadrille food editors to reflect current food trends</li><li>Volumes build into a comprehensive library of international food</li><li>Every title features 50 recipes that define the country&#39;s cuisine</li><li>Priced at &pound;12, the books offer an entry point to experiment with new ingredients and techniques</li></ul>

Alphabet Cooking: C is for Caribbean

Leiths School of Food and Wine

This easy-to-use guidebook takes the reader through every aspect of preparation and cooking. Skills are comprehensively explained and clearly illustrated with step-by-step photographs throughout, enabling the reader to identify the correct texture at every stage of the recipe. There are over 70 recipes in this book, taking in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. This authoritative guide makes bread-making easy. Comprehensive, illustrated step-by-step guides cover all the essential techniques, from the initial mixing stage, through kneading, rising and knocking back the dough, to shaping and proving. In addition, there is plenty of useful information on choosing and handling the basic ingredients. Classic loaves, sourdoughs, enriched breads, sweet yeast breads and layered doughs are all featured. Recipes for traditional white, farmhouse, wholemeal and granary breads - and classic sourdoughs - are all featured, as well as gluten-free options. In addition there are lots of tempting flavoured breads, such as Apple cider bread, Mediterranean Parmesan tearing bread, Smoked paprika corn bread, Cheesy soda farls and Spiced chickpea flatbreads. Original sweet recipes include Banana and date brioche buns, Chocolate focaccia and Cherry almond croissants.

How to Cook Bread

Don’t Disturb the…

Dr Bloom

Dragon Frontier

Dragonborn

Dragoneye

Dragonlance Destinies

Dread Pirate Fleur

Dream Master

Drenai Novels

DropZone

Duggee's Little Library

Dungeon Crawler Carl Series

Duty Calls

A gripping three-part series based on real historical events. Three Roman legions massacred. Three Imperial Eagles lost. One man vies for revenge.

Eagles of Rome

For thirty years, the O’Donnels have ruled the East End, but there’s a price to pay for this power, and it’s usually in blood.

Eastend Trilogy

Easterleigh Hall

Eat Around Italy

Eat Around Spain

Eat Right For Blood Type

Ebb and Flo

Ed Reardon's Week

Elemental Emergence

Elfies Spellbook

Eliot Biographies

Emma Trilogy

Emma and James

Empire of Salt

In the Swedish town of Engelsfors, a mysterious forcedraws seven teenagers together. They are the Chosen Ones, and they have been chosen to drive back the demons that threaten to overwhelm the world

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