Alec Russell

Alec Vidler

Alec Wilkinson

Aled Jones

Aleesha Nandhra

Alejo Carpentier (1904-1980) was one of the major Latin American writers of the twentieth century, as well as a classically trained pianist and musicologist. His best-known novels are The Lost Steps, Explosion in a Cathedral, and The Kingdom of This World. Born in Lausanne, Switzerland, and raised in Havana, Cuba, Carpentier lived for many years in France and Venezuela before returning to Cuba after the 1959 revolution. A few years later he returned to France, where he lived until his death.

Alejo Carpentier

Dr Aleks Krotoski is an award-winning international broadcaster, author and academic. She has topped the ratings for the BBC and Channel 4, winning Emmy, BAFTA, Radio Academy and Royal Society awards, and has written and presented landmark technology and social science series for both radio (with BBC Radio 4’s The Artificial Human and The Digital Human) and international television (with BBC World’s The Virtual Revolution). Krotoski has held fellowships at the University of Oxford and the London School of Economics and received an honorary doctorate from the Open University. She currently teaches at NYU Tisch School of the Arts.

Aleks Krotoski

Aleksandar Ciric

Aleksandar Sotirovski

Aleksandar Zolotic

Aleksandr Orlov

Aleksandr Solzhenitsyn was born in 1918 and grew up in Rostov-on-Don. He graduated in Physics and Mathematics from Rostov University and studied Literature by correspondence course at Moscow University. In World War II he fought as an artillery officer, attaining the rank of captain. In 1945, however, after making derogatory remarks about Stalin in a letter, he was arrested and summarily sentenced to eight years in forced labour camps, followed by internal exile. In 1957 he formally rehabilitated, and settled down to teaching and writing, in Ryazan and Moscow. The publication of One Day in the Life of Ivan Denisovich in Novy Mir in 1962 was followed by publication, in the West, of his novels Cancer Ward and The First Circle. In 1970 he was awarded the Nobel Prize for Literature, and in 1974 his citizenship was revoked and he was expelled from the Soviet Union. He settled in Vermont and worked on his great historical cycle The Red Wheel. In 1990, with the fall of Soviet Communism, his citizenship was restored and four years later he returned to settle in Russia. Aleksandr Solzhenitsyn died in August 2008.

Aleksandr Solzhenitsyn

Aleksei Bitskoff

Aleksei Evdokimo

Aleksi Hoffman

Alena Tkach is an award-winning Ukrainian freelance illustrator who studied Graphic Arts at Kharkiv State Academy of Design and Arts. She works mostly as children’s book illustrator and 2D artist. Alena loves llamas because they are cute and sweet, and when they jump it's really funny. Follow Alena on Instagram @alena.tkach.

Alena Tkach

Alessandra Peters

Alessandro Manzoni

Alex Bellos

Alex Bellos is a journalist, broadcaster and puzzle master. He read Mathematics and Philosophy at Oxford University before becoming a journalist and writer. Alex was born in Oxford and grew up in Edinburgh and Southampton and lived in Brazil for five years as a foreign correspondent for the Guardian before returning to the UK He is the author of 8 books about puzzles and mathematics and currently writes weekly puzzle column for the Guardian.

Alex Berenson

Alex Boardman

Alex Brummer

Alex Bulmer

Alex Butterworth

Alex Caine

Alex Carter

Alex Chance

Alex Cliff

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Tony Turnbull

Running out of inspiration for everyday meals? Tired of cooking the same old recipe for chicken or fish or salads or any number of other dishes? Here's a book that will put an end to all that  -  a superb collection of over 250 recipes comprising four recipes for each ingredient or style of dish. So, look for an ingredient such as chicken and you'll find four different ways to cook the bird; look for a dish like salad and find the recipes for Couscous, Thai Beef, Caesar and Nicoise salads.  Despite the plethora of cookbooks and cookery programmes encouraging us to try new recipes and ways of cooking, most people's everyday cooking revolves around staple ingredients and dishes that are tasty and simple  -  and they often feel the need for new and original ideas. Tony Turnbull's brilliant cookery feature in The Times Saturday magazine  -  the only four recipes you'll ever need  -  has been a huge success from the moment it first appeared. Readers love the simplicity of the concept: four simple but delicious alternative recipes for the foods we really love to eat. And although the features have tear-out appeal, how much better to have the complete set, plus new specially written recipes, all in one book. This compilation will feature four recipes each for 60 ingredients/styles of dish  -  including soups, fish, chicken, meat, roasts, salads, stir fries, fruit pies, berries and many more.

The Only Recipes You'll Ever Need

4 Ways to Cook Almost Everything

Elizabeth David

Culinary legend Elizabeth David revolutionized British cooking, her recipes bringing the colour and vibrancy of sunnier climes to kitchens everywhere. This beautiful new collection celebrates Elizabeth's best and most-loved vegetable recipes, spanning her lifetime's cooking and featuring a range of delicious, timeless dishes filled with irresistible flavours and scents. With today's increase in vegetarianism and emphasis on eating more fresh vegetables, this superb collection  -  the first time these recipes have been gathered together before  -  will inspire a whole new generation of food lovers. Seven chapters guide the reader from soups, salads and small dishes through to pasta, rice dishes and more substantial fare.  Now, these mouthwatering recipes will be accompanied by sumptuous colour photography, while threaded throughout are some of Elizabeth's short essays  -  richly evocative pieces full of history and anecdote as well as practical culinary advice. Published to celebrate the centenary of Elizabeth's birth, Elizabeth David on Vegetables is a must-have for anyone wishing to give vegetables a starring role in the kitchen.

Elizabeth David on Vegetables

Gordon Ramsay

What you are is what you eat  -  and everyone wants to be healthy and look their best. Gordon Ramsay  -  super-fit chef, marathon runner and high-energy television presenter  -  is a great advertisement for eating well and staying in the peak of good health. In this book, he has put together over 100 dishes that are completely in tune with the way we want to eat today  -  packed with fresh ingredients cooked in the most healthy way to achieve maximum flavour.  Geared around our daily lives, Gordon gives ideas and recipes for healthy breakfasts, lunches, barbecues, suppers, desserts, kids and entertaining, demonstrates healthy cooking methods that guarantee optimum flavour, and tells us which are his own favourite healthy ingredients. The recipes include Mango and Smoked Chicken Salad, Griddled Squid with Roasted Peppers and Cannellini Beans, Wild Mushroom Risotto with Baked Courgettes and Roasted Peaches with Vanilla and Spices. With its fresh, colourful photographs and clean modern design, this bestselling cookery book is a must have for anyone interested in healthy cooking.

Gordon Ramsay's Healthy Appetite

Michel Roux

Quite simply, this is a collection of Michel Roux's finest recipes  -  devised, refined and perfected during the course of his illustrious career. Recipes for all seasons and to suit all occasions are covered in this generous compendium, which contains over 250 recipes plus numerous variations. The book is divided into 9 chapters: Breakfast and brunch; Starters; Fish and shellfish; Poultry, meat and game; Vegetables, eggs and cheese; Desserts; Baking; Party food; Stocks and sauces. Mouthwatering contemporary dishes are featured, along with Michel's interpretations of the great classics. Step-by-step illustrated sequences guide you through specific techniques throughout the chapters. Presented in a generous format, designed in a clear, easy-to-follow style and illustrated throughout with stunning photographs, this is a must-have recipe collection from one of our greatest chefs.

Michel Roux: The Collection

Mark Hix

Baking often conjures up images of scones and sponges, afternoon tea and fancy patisserie, but these sweet treats (delightful as they are) are only part of the story.In this exciting new book, Mark Hix applies his characteristic flair to a range of sweet and savoury recipes that reflects his own unique interpretation of baking. Here the term covers pretty much anything that can be cooked in the dry heat of an oven - whether that be a simple everyday luxury like a vegetable gratin or a sophisticated tarte aux pommes.Split into chapters covering snacks, bread, meat and fish, vegetables, savoury and sweet tarts and puddings and cakes, Mark&#39;s selection of recipes is based on dishes that he has been cooking for years or that he has eaten on his travels around the globe. Also included are a number of fascinating features on the various different ovens used for baking - from brick wood-fired ovens and tandoors to Agas and modern fan-assisted ovens.With its delightful collection of unusual, delicious and easy-to-follow recipes, straightforward cooking techniques, and sumptuous photography, Mark Hix on Baking is sure to become the must-have baking book for years to come.

Mark Hix on Baking

Monica Galetti

Monica Galetti shows how to serve up great-tasting food at home, every day, easily and effortlessly.Her food is lively, interesting and contemporary, reflecting the many and varied influences on her cooking, from her Samoan and New Zealand upbringing to her travels in Europe and Asia, and her experience in a high-end London restaurant.Easily accessible, good-quality ingredients, simple techniques and enticing flavour combinations are the characteristics of her cooking. To Monica, cooking at home must be fun, easy and relaxed, whatever the occasion. Here she presents her favourite recipes in chapters that reflect different meal situations.&#39;From work to the table&#39; offers exciting weekday meal solutions that are nutritious, quick and adaptable, such as Honey and soy glazed duck breast with pak choi. &#39;A leisurely weekend&#39; features recipes that give you time to relax away from the kitchen: undemanding slow-cooked food, easy-to-prepare special lunches and suppers, and delectable, prepare-ahead desserts. &#39;A time for friends&#39; enables you to host an impressive dinner for friends without stress or fuss, while &#39;Something different&#39; is the chapter to turn to when you want to serve something totally unexpected, such as Blue cheese pannacotta or Honeycomb lollipops.Every recipe is beautifully photographed in Monica&#39;s home kitchen. Essentially this is a book for those who have limited time to cook, but who enjoy great food, and are constantly looking for fresh inspiration in the kitchen.

Monica's Kitchen

Exciting Home Cooking for All Occasions

Anjum Anand

We should all be eating more vegetables, and Anjum&#39;s plethora of scintillating flavours means even the most carnivorous among us will be happy to give meat a miss.As much of the subcontinent is vegetarian by religion, Indian food provides the ideal cuisine in which to discover some seriously tasty new approaches to vegetables, grains, cheeses and pulses. Anjum adapts the true flavours of India, with her trademark concern for healthy eating and a good diet, to make dishes that are light, bright, modern and balanced, providing all the protein and other nutrients we all need for perfect health.This book teaches us all how to eat vegetarian for life. Sandwiches, grills, salads, snacks and appetizers, and of course main dishes with their accompaniments, are all included. Breakfasts, brunches and barbecues supply unexpected treats, such as mile-high chickpea pancakes with Indian purple coleslaw and Delhi-style chargrilled sweetcorn with a spicy lime rub.Many of Anjum&#39;s recipes are family favourites or based on the vibrant street food culture of India, adapted to bring them bang up to date.

Anjum's Indian Vegetarian Feast

Fabulous Fresh Indian Food

Josceline Dimbleby

All over the world there are popular specialities made with minced meat. The Americans have hamburgers, the Greeks moussaka, the Mexicans chilli con carne and the Italians have their famous Bolognese. The use of mince in many of the most recognisable dishes of the world is a testament to its versatility. It can be fried, baked, roasted or stewed; used to stuff, top or fill; and can be spiced, soaked or left plain. And in times of economic pressure, here is a relatively cheap ingredient that will provide an ingenious and tasty meal worthy of any occasion. First published in 1982 exclusively for Sainsbury's, where it became a best-seller, this superb book has now been updated to suit today's tastes, without removing any of its original charm. If you are in need of something different, why not try the Fennel surprise pork rissoles with carrot sauce or Onion and yogurt soda buns stuffed with spiced lamb; or if you are wanting something more classic why not try the Salmon fish cakes with goat's cheese and spring onions or Spinach and beef layer pie. With a complete new look, including stunning colour photography specially taken for this fully revised edition, this book provides a delightfully unique and mouth-watering collection of traditional, original and often very unusual, recipes.

Marvellous Meals with Mince

Antonio Carluccio

Antonio Carluccio's Simple Cooking is a coming together of all the 'secrets' that Antonio has learned over his many years of cooking. Packed with easy, reliable and delicious dishes, it is the perfect cookbook for the novice and enthusiast alike. All the mouthwatering recipes featured are very easy to cook, perfect for those with little experience or who are short of time. Throughout, Antonio has also included clever suggestions for how to 'upgrade' the basic recipe by adding a 'luxury' ingredient or an extra component - an anchovy or two, perhaps, some chilli and capers, or an accompanying sauce. There are also ingenious recipes for using up leftovers, with Antonio always remaining budget-conscious. And, of course, all the dishes are completely delicious, for they are Antonio's favourites, employing the basic tenets of the finest Italian cooking: top-quality ingredients prepared simply and served without fuss. The recipes are illustrated with fabulous photography by Alistair Hendy,including several step-by-step sequences. Antonio Carluccio's Simple Cooking is a distillation of a lifetime of passion, full of Antonio's firm belief that cooking, whether for oneself or for family and friends, is one of the most loving of human skills.

Antonio Carluccio's Simple Cooking

Hannah Read-Baldrey

Christine Leech

Follow the Yellow Brick Road and get swept along by the cyclone force of Everything Oz, where dreams are brought to life. The classic tale of The Wonderful Wizard of Oz by L. Frank Baum provides the inspiration for this spell-binding and creative collection of 50 makes and bakes, ranging from a Dress-up Dorothy Doll and Toto's Dog Jacket to the Tin Woodman's Heart Garland, Cowardly Lion Hand Puppet and Squashed Wicked Witch Cupcakes. The authors of the ground-breaking craft book Everything Alice, Christine Leech and Hannah Read-Baldrey, have interpreted this perennially popular tale in their own unique way to create all the projects in this latest book in the Everything - series, which is filled with yet more original and playful ideas for the eclectic craft lover. This enchanting book perfectly captures the magical essence of this faraway land. Everything Oz is brimming with new and innovative craft projects to eat, drink and wear, so slip on a pair of Ruby Slippers and accompany Hannah and Christine on their journey towards the Emerald City. Every crafter will enjoy this book, because, because, because, because, because - of the wonderful things it does!

Everything Oz

The Wizard Book of Makes & Bakes

Peggy Porschen

Peggy Porschen is one of the most prominent and pioneering names in contemporary cake design. Renowned for her exquisite craftsmanship combined with a love of baking, her passion is for creating delectable works of art that taste as good as they look. This new book captures the essence of Peggy's technical skill and inspired use of colour while also ensuring that each cake is both achievable and delicious to eat. Boutique Baking has an unrivalled range of recipes that combines traditional baking with chic, simple finishing touches. The first chapter, Sweet Treats, features all-time favourites such as Meringue kisses and Macaroons as well as Peggy's take on Cake pops. In Beautiful Biscuits there are recipes inspired by her German origins including Gingerbread Men and Mulled Wine Stars. The third chapter focuses on the most desirable cake phenomenon of the decade  -  the cup cake, and Peggy gives away the secret of her incredibly scrumptious repertoire of gourmet cup cakes. The Luscious Layer Cake chapter provides stunning ideas for sophisticated occasions while Classic Cakes & Bakes shows how to revive traditional recipes, creating gorgeous looking and delicious cakes, such as Neapolitan marble cake and Chocolate Battenberg. Last but certainly not least the book closes with a chapter on fabulous finishing touches, basic recipes for frostings and fillings, and delicious ideas for home-made drinks that perfectly accompany the cakes. Seductive and indulgent, this is Peggy's most accessible book to date.

Boutique Baking

Delectable Cakes, Cookies and Teatime Treats

Matt Walls

Fed up with drinking the same old wines, but not quite sure what to do about it? Don't know how to spot the diamond bottles from the dross? The good stuff is within your reach, you just need to know where to look. And with Drink Me! as your guide you'll soon be extracting the maximum pleasure from every mouthful. In his approachable new book, vintner Matt Walls points you towards the right bottle for every occasion. This useful guide demystifies the topic and gives you plenty of tricks and tips to get the most out of every bottle. It also tells you the brands, producers and regions that are most reliable - and those that aren't. And it gives you the basic practical information you need to start exploring with confidence. So, if you'd like to know which wines will impress the father-in-law; how to tell what a wine tastes like by the name of the grape variety; and which wines work with which foods, then read on. You'll soon be inspired to get your kicks from drinking great wine.

Drink Me!

How to Choose, Taste and Enjoy Wine

Lewis Esson

This handy little book will prove to be the perfect antidote to all your kitchen worries.Packed full of humorous quotes and witty quips, as well as invaluable tips and essential techniques, every home cook can be saved from the despair of a sunken souffl&eacute; or learn how to save a mayonnaise that is threatening to split.Keep Calm and Cook On is littered with quotations that have been chosen from a variety of sources, from Michelin-starred chefs to historians, essayists and film stars.Those quoted include Nigella Lawson, Marcel Boulestin, Claudia Roden, Madame Benoit, Jane Grigson and many other luminaries of the world of food and cooking. These are timeless quotations that offer a wealth of wisdom and humour for both gourmands and novice cooks alike.Interspersed with the insightful quotes are practical tips and techniques that will help avoid any kitchen dilemnas and keep home cooks free of stress. Learn how to poach an egg to perfection, how to get the most juice out of your lemons and how to save overcooked vegetables.This delightful pocket-sized book will keep cooks out of trouble and in excellent humour, making sure that food never becomes a chore and always remains a pleasure.

Keep Calm and Cook On

Good Advice for Cooks

Laura Santtini

Flash is the everyday cooking of the future. Using Laura Santtini's clever and easily prepared 'flavour bombs', fast flavourings literally flash in the pan. The difference between her dishes and other fast food, however, is that they are designed to promote wellbeing and keep you trim and fit. She makes the ordinary extraordinary by showing readers how to transform familiar basic everyday ingredients  -  fish fillets and steaks, chicken breasts, etc.  -  into a wide range of exciting and nutritious meals that draw on many popular cuisines of the world to keep the taste buds tingling. Readers will be able to ring the changes on favourite foods from salmon fillets glazed with maple syrup and ginger to pork cutlets with sage and anchovy butter and cauliflower steaks with harissa and feta cheese. There are dishes for all occasions, even energizing breakfasts and all-day snacks. Fast, healthy, simple and flavour-packed, Laura's recipes sparkle with magic. This book will inspire readers to embrace new flavours and will become the essential guide for everyone looking for fabulous fast food for a fit life.

Flash Cooking

Fit Fast Flavours for Busy People

Peggy Porschen spearheaded the whole shift of cake decor from traditional to cutting edge. In this amazing collection of favourite recipes that have been featured in her hugely popular books Pretty Party Cakes and Romantic Cakes, you will find a dazzling selection of cookies and cakes, ranging from the simple to the extraordinary. There are ideas for every possible occasion, from birthdays, anniversaries and weddings to just making tea-time a special treat. Birthday Razzle Dazzle and Baby Shower Cookies are simple ways to celebrate, Daisy Dot and Ruffle Rose Cup Cakes make any tea party special, while the Gift Box Cake or Bed Of Roses Wedding Cake are guaranteed show-stoppers. A Basics chapter, with step-by-step photography, covers all the essential techniques as well as the necessary recipes. Whether a simple cookie as a gift or a memorable confection for a special occasion, this collection will have something to inspire everyone. Armed with this book, you learn the tips from a real professional so you can concoct your own cakes that taste as good as they look, and are far from ordinary.

Peggy's Favourite Cakes & Cookies

James Martin

There is nothing that James Martin doesn't know about desserts, cakes and puddings. In this acclaimed book he looks at all aspects of sweet-tasting treats, from chocolate heaven, perfect melt-in-the mouth pastries, tarts and pies to ice creams and sorbets and traditional comfort puddings. The first chapter contains clear step-by-step photography to demonstrate basic skills for making pastries, meringues, sauces, cake bases and decorations. The rest of the book is full of over 70 tempting recipes including classics such as Tarte Tatin, Pavlova and Chocolate Mousse; comfort food heaven - Sticky Toffee Pudding, Chocolate Chip Cookies and Apple and Toffee Muffins; old favourites including Spicy Plum Crumble, Ginger Parkin and Lemon Meringue Pie; and traditional recipes for Summer Pudding, Lardy Cake, Junket Ice Cream and Kentish Pudding Pie. He also creates a delicious selection of confections which are destined to become firm favourites including White Chocolate Ice cream, Whisky and Croissant Butter Pudding, Raspberry and Vodka Terrine, Chocolate Cola Cake and Fig Fritters. Along with lavish photography of finished dishes, James shares his trademark secrets for making every mouthful one to savour. This book covers everything you need to know to make a memorable ending to any meal, or just a delectable dish to satisfy your sweet-tooth.

James Martin Desserts

Fiona Cairns

Baking and cake decorating have never been more popular. And whereas there are many books showing how to decorate cakes to a high finished standard, there are very few which focus on delicious cake recipes as well as simple but pretty decoration. If you thought cake decorating was costly and difficult, this is the book that will change your mind forever. Fiona Cairns is bursting with new ideas for making delicious, visually stunning cakes and biscuits easy - even for the least experienced cook - and for far less money than you thought. From an eye-popping gold leaf-encased torte for a special celebration, to wickedly sophisticated chocolate-chilli cupcakes, Fiona shows every aspiring hostess how to achieve glamorous, fun entertaining from her own kitchen, using easy techniques and tricks that make cake decorating achievable for all. Fiona's cake recipes have the sensual deliciousness often lacking in the sterile creations of other cake decorators. Be transported to a summer garden by the whole crystallised roses on top of a cake filled with the heady flavours of orange blossom and pistachio, or celebrate springtime with a white chocolate cardamom truffle cake, adorned with sugar eggs and fresh spring leaves. Children and the young at heart alike will adore the warmth of Fiona's cakes baked inside ice-cream cones, topped with pastel buttercream that won't melt in the sun, while anyone, regardless of diets, can enjoy her delicious vegan fruit cake recipe. Here, finally, is the cake book where every recipe is a keeper and each stunning creation made easy to achieve.

Bake & Decorate

Albert Roux

From Brittany and Normandy in the north, via the Loire, Burgundy and the Auvergne to the Pyrenees and Provence in the south, the cooking of regional France is justly renowned for the quality of its ingredients, the delicious dishes created from them and the infinite variety of local wines to accompany them. This classic collection of heritage recipes represents the best of French home cooking as passed down through generations of food-loving families. Inspired by their mother, who passed on the secrets of her native Normandy cuisine, the book has been put together by Michel and Albert Roux, founders of The Waterside Inn and Le Gavroche. Divided into twelve regional chapters, each introduction gives an overview of the region and its culinary traditions. A dozen typical recipes follow and each chapter concludes with a list of ingredients indigenous to that area. The result is a superb collection of over 150 recipes as diverse and interesting as the regions and gastronomic backgrounds from which they came.

French Country Cooking

Winner of the Guild of Food Writers Kate Whiteman Award for Work on Food and Travel 2011  Celebrated cookery writer Josceline Dimbleby is widely credited with introducing new ways of using spices to the domestic kitchen. This enchanting memoir explores the food influences of her rich and varied life and provides an outstanding collection of exciting recipes. As an itinerant child with a diplomat stepfather, Josceline spent much of her time in the kitchen - in a succession of different countries - watching cooks transform food with spices and herbs. As a consequence, she acquired not only a taste for food but also a passion for discovering other lands and different cuisines. From Syria to Morocco, from North America to Burma and Laos, her adult life built on and broadened her early gastronomic experiences. She found that her astonishing memory of tastes - together with her natural ability to combine flavours and textures harmoniously - enabled her to create very personal interpretations of dishes she had eaten around the world. Orchards in the Oasis is Josceline's absorbing account of her lifelong love affair with food and flavourings. It is interspersed with 75 inspiring but accessible recipes from the diverse cuisines she has experienced on her travels: Rose petal tart from Syria, Peruvian potatoes, Bosphorus mussel stew, Marrakesh meatballs and Chicken noodle hotpot from Vietnam. Evocatively illustrated with mouth-watering food photography and the author's personal photographs of her travels, it is, indeed, an irresistible memoir.

Orchards in the Oasis

Travels, Food and Memories

Alice Hart

Alice Hart is an exciting, authoritative new young voice on food who loves to share her culinary knowledge with friends. For her, food is about fun. In this, her first book, she aims to encourage her generation of 20- and 30-somethings to cook the original, modern food they enjoy to fit the lifestyles they lead. With chapters based around occasions - breakfast and brunches, suppers and shared lunches, laid-back parties, outdoor camping and picnic food - Alice is acutely aware of seasonal cooking, dividing the recipes into Frost and Fireside or Sunshine and Strawberries. Whenever you dip into the book - whether it be in January to find a New Year brunch, during August for a faded summer kitchen supper for friends, or in winter for ideas for a chic drinks party - you will find a selection of inspiring and memorable menus. Recipes are eclectic and varied, ranging from Boursin Omelette Baguettes (Portable Breakfast for a Crowd), Campfire charred mackerel with red chicory and pomegranate (Summer Camping), Lemongrass pork bun bowls (Autumn Supper), to Toffee Pears with Flaked Almonds (Winter Film Night). Alice shows how to make cooking for a crowd easier and cheaper, and her practical hints on timing a meal, making your storecupboard work for you and scaling quantities up or down will make life more easy for people who love to cook and eat. This book is above all cook-friendly, with quick ideas for packed lunches and recipes to get you out of a fix when time is really tight. As Alice says, it's not just about cooking, it's about enjoying life to the full.

Alice's Cookbook

Stevie Parle

Stevie Parle is a new and erudite young talent who started cooking at 16 and has already worked at three of the UK&#39;s most fashionable restaurants: the River Cafe with Ruth Rogers and Rose Gray, the renowned Petersham Nurseries for Skye Gyngell and the landmark Moro with Sam and Sam Clark.He has also travelled and worked all around the world, including Tokyo and New York, picking up recipes, magpie-like, wherever he goes. Since setting up his pop-up Moveable Restaurant in spring 09, food lovers have clamoured to join Stevie&#39;s twice-monthly word-of-mouth supper club events, one of which was hosted by Nigella Lawson.My Kitchen is the greatest hits collection of his life so far in food, gleaned from his travels and his intimate knowledge of ingredients. This eclectic, quirky book is a charming mixture of anecdote, tales from his Hammersmith houseboat and Stevie&#39;s wonderful recipes as well as occasions from his life such as &#39;A Ligurian supper for friends, who would prefer to be on holiday but have to work&#39; and &#39;A foggy breakfast wrapped up on the deck&#39;.Divided into 12 chapters for the months of the year, the dishes are based around seasonal bounty and Stevie&#39;s global inspirations. Though his influences are incredibly wide, Stevie understands the rules of food and doesn&#39;t mess with the classics, instead finding new ways to approach old recipes, using his vast creativity and impeccably trained craftsmanship. Within each chapter, he also gives a masterclass about a single foodstuff, with the aim of teaching readers how to cook better by watching subtle changes in the pan and paying attention to the life cycles of fresh produce. It all makes for a unique cook book from a stunning young talent.

My Kitchen

Real Food from Near and Far

Skye Gyngell

Skye Gyngell's skill in combining ingredients in a way that heightens their freshness and flavour is second to none. Her cooking at Petersham Nurseries has won many awards and her previous two books have been highly acclaimed. Now, Skye turns her attention to home cooking. In How I Cook she focuses on the food she cooks for friends and family, with an original collection of over 100 recipes based around meal occasions - breakfast, Sunday lunch, alfresco eating, afternoon tea, simple weekday dinner, late night supper and celebrations - such as Christmas and Easter. Skye's home cooking is influenced by the seasons but it is also the sense of occasion that inspires her creativity. The layers of flavour that typify Skye's dishes are evident throughout, but recipes are more straightforward and based on ingredients that are easy for the home cook to obtain. All techniques are carefully explained and illustrated, and Skye reveals the secrets of her success, based on her years of experience in the kitchen. In addition, Skye provides menu suggestions throughout the book to create beautifully balanced meals. The final chapter 'Time to spare' presents a lovely selection of original preserves and other food that can be prepared ahead to enjoy later.

How I Cook

New in paperback, this book from master chef Michel Roux dispels the myth that pastry making is complicated and beyond the reach of most cooks. Designed in an easy-to-follow format, this chunky compilation presents all of the classic pastries in the simplest possible way, along with an inspiring collection of superb recipes.Divided into 10 chapters, focusing on a particular type of dough, each one opens with a detailed step-by step technique spread with tips on perfect results. There are chapters on shortcrust, puff, brioche, croissant, choux and filo amongst others, and each chapter has both savoury and sweet recipes using the basic dough with plenty of tips for perfect results.There are 100 recipes, beautifully photographed by Martin Brigdale, ranging from classics, such as Quiche Lorraine, Classic Pizza, Fillet of Beef in a Brioche Crust, Apple Tart, Pecan Pie, to contemporary approaches to canapes, seafood pastries and filo croustades. Classic recipes are given a modern twist while orginal recipes boast new combinations of flavours or a lighter, simpler style of cooking. Those who choose to buy their pastry rather than make it can still enjoy the recipes.

Pastry

Savoury and Sweet

Jason Atherton

Fed up with the credit crunch and doing everything on the cheap? Longing to have a really good meal out but can't afford it? Well here's a book to brighten up your evenings and give you some of the delicious gourmet food you've been missing - and all for less than GBP5 a head for a two-course meal! Jason Atherton, Michelin-starred chef and proprietor of Maze, brings inexpensive, accessible gourmet food into the home kitchen. His creative style and mastery of unique flavours makes his cooking exciting, delicious and highly original. In Gourmet Food for a Fiver, he shows how to create mouthwatering meals within a tight budget at home. Prepared from seasonal ingredients in their prime, the recipes are enticing, fun to make and delectable to eat - perfect for entertaining friends and family or for a glamorous night in. Based on the idea of a two-course meal - one savoury and one sweet - there are more than 80 recipes to choose from. The savoury recipes - veg, fish and meat - are designed to be flexible and many of them can be served either as a starter or main dish. The delectable collection of desserts features fruits from all seasons and includes irresistible chocolate concoctions. Jason also shows how to plate up every dish to make it look restaurant perfect. With its smart, modern design and contemporary photography, Gourmet Food for a Fiver will certainly put some fun back into our cash-strapped lives.

Gourmet Food for a Fiver

Following the huge success of Anjum's television debut in BBC's Indian Food Made Easy, the same team came together again for a new series and accompanying book, which focused on regional Indian cooking. Based on the same principles - light, modern Indian food for today's busy cooks - Anjum has now created a new collection of delicious dishes that are easy and often quick to put together and full of flavour. All the recipes from the television series are here as well as many more, divided into chapters on Brunches and Light Meals, Seafood, Chicken, Lamb, Vegetables, Beans and Lentils, Bread and Rice, Raitas and Chutneys. In addition, Anjum gives tips for using core Indian ingredients and the book includes features on the cooking of different regions, as well as suggestions for menus and entertaining.

Anjum's New Indian

In her very successful first book, "Pretty Party Cakes", celebrity cake designer Peggy Porschen brought us a range of fabulously stylish decorated cakes, cupcakes and cookies. Now, in "Romantic Cakes", she has applied her inspirational vision to her own favourite subject area - cookies and cakes for romantic occasions. There are delights to celebrate all the steps on the course of true love, from the earliest stirrings of affection on St. Valentine's Day, through the proposal and engagement, the bridal shower and hen or stag nights up to the big day itself. And for the weddings, Peggy has included all manner of irresistible inventions, from decorated cookie favors, bridesmaids' gifts and decorations for the children's table. Beginning with an easy-to-follow introduction covering all the equipment, basic recipes and techniques needed to make the cakes, the book is designed to suit both beginners and more experienced cooks. Chapters cover Cookies, Small Cakes and Large Cakes and include delights such as Venetian Mask Cookies, Je t'Aime Fondant Fancies and the breathtaking Bed of Roses. User-friendly text and clear step-by-step photography make even the most elaborate creations achievable so that every romantic occasion can be made a little bit sweeter.

Romantic Cakes

Nobu Matsuhisa

Mark Edwards

Nobu Matsuhisa still stands above all the other great world-class chefs in being the only one who is truly celebrated internationally. In this third book, the first to be written and published in English, he collaborates with Mark Edwards, the Head Chef at Nobu London, to explore even more fully the fusion of cultures and cuisines that is now "Nobu style". For each of the European restaurants Mark has created dishes made with local ingredients, such as porcini in Milan, and this book includes a repertoire of such recipes.

Nobu West

Celebrated restaurateur and food writer, Mark Hix, has toured the country with leading photographer Jason Lowe to re-discover forgotten, traditional dishes and start putting British regional food back on the map.Each chapter celebrates and examines a particular region, introducing the reader to its landscape and indigenous products, and includes fascinating information and anecdotes about the traditions behind some of the country&#39;s most beloved meals.Find out why the Cornish Pasty was Britain s first convenience food, why the Welsh were eating seaweed long before sushi became fashionable, and how Lancashire came to be the birthplace of all manner of confectionery including treacle toffee.With over 100 recipes, the book provides a rich treasury of regional dishes, some totally true to tradition, others cleverly and sympathetically adapted to make them simpler and more suited to today. Thus Bubble and Squeak, Kedgeree and Roast Lamb sit perfectly alongside the more fantastically named London Particular, Liverpool Lobscouse, and Dublin Coddle.Throughout the book there are also features on the best artisan food producers throughout the country who are working to re-kindle all that&#39;s best in British food, from celebrated local cheese and ham producers whose produce rival the very best from France and Italy, to farmers who are working to revive rare breeds and forgotten varieties of fruit and vegetables.

British Regional Food

Forget the image of maiden aunts and country fairs - cake decorating has become cutting edge And Peggy Porschen is at the front of this trend. Her cute designs have won her a host of celebrity clients including Elton John and Stella McCartney. In this book she shows readers the basics of cake decorating.

Pretty Party Cakes

Sweet and Stylish Cakes and Cookies for All Occasions

Nobu

Nobu Matsuhisa still stands above all the other great world-class chefs in being the only one who is truly celebrated internationally.His ever-expanding empire of fabulously fashionable restaurants in the USA, UK, Italy and Japan now numbers thirteen and they still remain very much THE places to eat and to be seen in each of those cities.In Nobu Now, he gives readers an exhilarating taste of how his repertoire has developed, constantly expanded by his travels and experience, as well as the rich cross-fertilisation with cuisines of the nations in which his empire now operates.For the first time, Nobu ventures beyond his favourite seafood into meat and poultry dishes, applying his usual principles and using his signature sauces, as in his Kobe Beef with Anticucho sauce and Foie Gras with Miso. For the vegetarian, there are treats like Fruit Tomato and Vegetable Ceviche, Watercress and White Asparagus Salad with Watercress Dressing and Avocado Egg Pudding while the desserts section really underscores the breadth and diversity of his repertoire.The art of using very simple techniques to bring out the latent flavours in the very best of ingredients is still at the heart of Nobu&#39;s cooking. In Nobu Now he amply demonstrates the essence of Japanese cuisine and quite how far this tenet can be applied. The result is the food that his legions of admirers all over the world absolutely adore - light, modern, clean and fresh.

Nobu Step by Step

Green Puffin Classics

Greg the Sausage Roll

Grumpy Monkey

Guillermo Downes Thriller

Guru Guru Pon Chan

Hairy Maclary and Friends

Meet Nathan Byrn. 
 
He's half White Witch, half Black Witch 
His mother was a healer, his father is a killer 
He's been kept in a cage since he was fourteen. 
 
If White Witches are good 
And Black Witches are evil... 
What happens if you are both?

Half Bad

Hammarby Thrillers

Intellectually brilliant, cultured and sophisticated, with refined tastes in art, music and cuisine. And a pure sociopath. This is the series that launched the world’s number one villain – Hannibal Lecter.

Hannibal Lecter

Happy Families

Harlem Renaissance Series

Harold Fry

Harry Hole

Harry and the Dinosaurs

Hatchimals

Hattie B, Magical Vet

Hawk series

Hawthorne

He Who Fights With Monsters

Heart Hassle

Heartbreaking romances from Rebecca Yarros

Heartland Trilogy

Heaven Official's Blessing

Heavenly Bodies

Henry Pratt is the epitomy of the great British underdog. Nothing is ever simple in his world, just when it seems things are going right, life throws him another unwanted curve-ball. Join Pratt as he traverses the highs and lows of everyday life in this comic masterpiece.

Henry Pratt

Her Hidden Fire

To some a brilliant warrior, to others a devil in human form; Hereward is as adept in the art of slaughter as the enemies that gather to claim England's throne. With King Edward heirless and ailing, Hereward has been declared an outlaw. What is he willing to risk in order to save the land he loves? 
 
Hereward's tales are of heroism, treachery, rebellion and bloody battles, with William the Bastard never too far away.

Hereward

Heroes of Olympus

Heroes of Olympus Graphic Novels

Hetty Feather was left at a foundling hospital when she was a tiny baby. Having grown up in a loving foster family until she was five, and then finding herself returned to the hospital, she begins to question who her actual family are, and is determined to stop at nothing to find out where she came from. Jacqueline Wilson’s acclaimed series follows Hetty and her friend Diamond as they work their way up from their lowly backgrounds to become stars, overcoming loss, unkind bosses and flirtatious boys.

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