Adam Usden

Adam Wagner

Adam Wasson

Adam Weymouth's work has been published widely, including in Granta, The Atlantic, The Observer and the BBC. His first book, Kings of the Yukon, won the Sunday Times Young Writer of the Year, the Lonely Planet Adventure Travel Book of the Year and the Prix Paul-Emile Victor. He has been named by the National Writing Centre as one of ten writers shaping the UK's future.

Adam Weymouth

Adam Wisniewski-Snerg (1937-95) was born on the outskirts of Warsaw. His science fiction writing is largely focused around the consequences of totalitarianism. Although largely unread during his lifetime, after his suicide in 1995 his work began to receive major critical attention. He is now considered to be, along with Stanislaw Lem, one of Poland's greatest science fiction writers.

Adam Wisniewski-Snerg

Ade Edmondson

Adele Lang

Adele Nozedar is an author and photographer. Previously, she was in a cult indie band, then ran her own indie record label and became A&amp;R Director/General Manager of a major record company. 
 
Her wide-ranging passions are reflected in her books, which include The Hedgerow Handbook (2012), The Signs and Symbols Sourcebook (2011), The Secret Language of Birds (2006), and The Element Encyclopedia of Native Americans (2013).

Adele Nozedar

Adele Puhn

Adeline Yen Mah

Adelle Waldman is a freelance writer and book critic. She worked as a reporter at the New Haven Register and the Cleveland Plain Dealer, and wrote a column for the Wall Street Journal's website. Her articles also have appeared in The New York Times Book Review,The New Republic,Slate,The Wall Street Journal, and other national publications. She lives in Brooklyn, New York.

Adelle Waldman

Aditi Kakade Beaufrand is an Indian illustrator based in France. She likes experimenting with bright, happy colours. She grew up reading fairytales, watching animated films and imagining adventure stories, and her style is an embodiment of her Indian heritage and western culture. She loves animals and taking long walks on the beach, but she is never too far away from a pencil and a paper to draw her perception of the world.

Aditi Kakade Beaufrand

Aditya Chakrabortty

Adiva Geffen is a bestselling writer and playwright. Her plays have appeared on major stages in Israel, she lectures and leads numerous writing workshops and she is a board member of the Israeli Writers’ Association. 
 
 Geffen started out as a special-education teacher, before serving as the spokesperson for the Habima National Theatre for more than a decade. She founded and subsequently led the Israeli Theatre Award for ten years, and now serves as head of The Gnazim Institute of the Hebrew Writers Association, the largest Hebrew literature archive in the world. 
 
 Born in Haifa, Israel and the mother of three sons, Geffen now lives in Tel Aviv with her partner Aharon Meidan.

Adiva Geffen

Adnan Sarwar, 35, is a former British soldier who served in the Iraq War.  He has since worked as a military consultant to film and is a writer based in London.  Read more at www.adnansarwar.com / @adnansarwar

Adnan Sarwar

Adolf Hitler

Adolf Loos (1877-1933) was a leading Austro-Hungarian architect, perhaps most famous for the revolutionary 'Loos House' opposite the Hofburg Palace in Vienna, which caused outrage when it was built in 1912, and the wonderful American Bar, also in Vienna. He wrote extensively on architecture and design, working in reaction to the elaborate mass of decoration celebrated by the Vienna Secession movement.

Adolf Loos

Adolfo García Ortega

Adomnan of Iona

Adonis

Adriaan Van Dis

Adrian Bean

Adrian Bliss is a creator, writer and performer from London, best known for his comedy sketches which, explore everything from history to natural science to religion. Adrian's work has earned him nearly 20 million followers across social media and has been featured in CNN, The Times and Vogue. Adrian was named one of the New Faces of Comedy at Just For Laughs, and his one-man play Inside Everyone sold out its debut run at the Edinburgh Fringe Festival prior to opening.

Adrian Bliss

Adrian Desmond

Adrian Edmondson

Adrian Fort

Adrian Gilbert

Adrian Henri

Adrian House

PublicationStatus

Brand

Format

AgeRange

Series

Imprint

CategoryLabel

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

Sue Quinn

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

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

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

Trine Hahnemann

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

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

James Martin

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

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

These easy-to-use guidebooks take 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 book provides detailed, illustrated step-by-step guides to making all kinds of cakes, from creamed cakes and whisked sponges, through teabreads and traybakes, to cupcakes, muffins and scones. In addition, there is a selection of gorgeous cookies and biscuits. Each chapter also presents a range of original, contemporary cakes as well as classics that have stood the test of time. This enticing collection includes such mouth-watering recipes as Chocolate caramel espresso cake, Mojito genoise, Raspberry and lime traybake, Muscat sponges with elderflower icing, White chocolate and strawberry muffins and Pine nut sables. &#160;

How to Cook Cakes

Cath Kidston

Anna Burges-Lumsden

Mug cakes are the hot baking trend for everyone who wants to whip up quick, delicious treats with minimum fuss.With simple and fast recipes from Anna Burges-Lumsden, all you need is a (Cath Kidston) mug and a microwave! For those who prefer to spend a bit more time in the kitchen, there are also recipes for easy cupcakes, delicious brownies, and one or two larger cakes.Sections include: Mug cakes, Cupcakes, Chocolate cakes, Kids&#39; cakes.You don&rsquo;t need to be an expert cook and you&rsquo;ll never again be short of a comforting snack to throw together for yourself or with the children. Each recipe suggestion is ideal for one person or two, or cook up a batch for the whole family. And tying in perfectly with all your Cath Kidston tableware, Cath Kidston Mug Cakes, Cupcakes and More! is a feast for the eyes as well as the taste buds.

Cath Kidston Mug Cakes, Cupcakes and More!

Fernando Peire

Gary Lee

The Ivy is the quintessential London restaurant, where people go to see and be seen, encapsulating everything that&rsquo;s glamorous and romantic about dining in the capital.The original Ivy was established in 1917 on the very site where it still stands, in the heart of London&#39;s Theatreland. The epitome of glamour, there can be few film stars, musicians, royals, writers, artists and raconteurs who have not passed through its hallowed front doors. There are now also nine Ivy brasseries in London and more opening nationwide.In 2017 this iconic landmark celebrates its centenary and, twenty years from the publication of the original Ivy cookbook, it&rsquo;s time for a new peek behind those famous stained-glass windows.The Ivy Now contains all the dishes, secrets and stories behind the restaurant&rsquo;s success. Charismatic Director and former ma&icirc;tre d&rsquo; Fernando Peire tells the story &ndash; the history, the theatre, the celebrities and the scandal &ndash; and with classic recipes from Executive Chef Gary Lee, including the Ivy&rsquo;s signature shepherd&#39;s pie, Asian-inspired salads, desserts and cocktails, this is the must-have book for a new generation of Ivy fans.

The Ivy Now

Rosie Reynolds

Put it on a stick and get stuck in!From the original Turkish doner to Indonesian satay, everyone loves a kebab. Featuring over 70 simple recipes for everything from brochette to shashlik to souvlaki, Posh Kebabs takes you on a global tour of flavours and ingredients.Prepare to char that chicken and roast your pineapples! Whether it&rsquo;s Blackened Cauliflower, Moroccan Lamb, Skewered Harissa Sardines, or Portuguese Beef Espetado, these succulent skewers, scintillating sauces and fabulous flatbreads reinvent the humble kebab for a new generation.

Posh Kebabs

Over 70 Recipes for Sensational Skewers and Chic Shawarmas

Dan Toombs

Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home.In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right.The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema.Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.

The Curry Guy

Recreate Over 100 of the Best British Indian Restaurant Recipes at Home

Bill Granger

Bill&rsquo;s Everyday Asian celebrates the big, bold taste explosions of Asia and the fresh, lively combinations of ingredients that have had bestselling author Bill Granger hooked since childhood. Bill demystifies Asian food, unveiling the secrets behind balancing sweet, sour, salty and hot, and has simplified his favourite classics to create a collection of failsafe, quick and healthy recipes for everyday. From Summer Rolls with Peanut Dipping Sauce, Sticky Sesame Chicken Wings, to Rice Noodle Pho with Rare Beef, Bill serves up the tastes of Asia to tantalise the tastebuds and fit in with our fast-moving lives. A modern classic, packed with sumptuous and inspiring photography, Bill&rsquo;s Everyday Asian will have readers cooking their way through the recipes from cover to cover.

Bill's Everyday Asian

Nathan Outlaw

The fourth book from the 2 Michelin-starred chef, with over 100 amazing recipes for effortless home cooking.With two children and a busy professional life as a chef with restaurants in Cornwall, London and Dubai, Nathan knows how hard it is to juggle cooking for the family with a hectic work schedule. In his Home Kitchen, Nathan offers over 100 recipes, covering all kinds of food, to inspire and improve your cooking.From sustaining breakfasts and lovely lunches, such as crab and chilli omelette and satay quail salad, through the best ever Sunday roasts and accompaniments, to easy everyday dinners like chicken and leek pie and breaded hake with tartare sauce, everything is approachable and flavourful. For special occasions there are enticing ideas such as prawn and champagne risotto and barbecued butterflied leg of lamb, and to round off the dinner, how about sticky toffee pudding or elderflower custard tart with poached gooseberries?Nathan&rsquo;s approach to cooking is honest and straightforward &ndash; no messing about when it comes to good food for family and friends &ndash; and these are all the recipes you will ever need.

Nathan Outlaw’s Home Kitchen

100 Recipes to Cook for Family and Friends

Anjum Anand

In this, her eighth book, Anjum Anand presents her absolute favourite dishes from all over India.This is her tribute to her homeland, to its extraordinary food culture, drawn from its diverse regions as well as from a host of traders, settlers and immigrants over the years. Anjum offers her personal collection of the most authentic recipes she has gathered over years of travelling throughout the regions of India.As vibrant as a Delhi spice market, the book reveals the vast range of flavours, cooking techniques and occasions that revolve around this popular style of cuisine, and the evocative chapters cover the times of day and celebrations that typify eating in India, such as Indian Summer, On High Days and Holidays, Sunset Bites, and Street-side Tiffin. There are also special features on 18 key ingredients to illustrate how versatile, vibrant and accessible Indian food really is. Anjum is the queen of Indian cooking, and her recipes are brilliantly easy to follow, as well as moreishly good.

I Love India

Recipes and Stories From Morning to Midnight, City to Coast, and Past to Present

Quadrille

Emily Kydd

Rice is one of the most versatile and delicious foods in the world. From risottos to nasi goreng, pilaf to pies, puddings to snack bars, this extraordinary grain is an essential ingredient in so many classic dishes.Posh Rice offers over 70 brand new recipe ideas for rice, with sections on soups &amp; snacks (pakoras, b&eacute;chamel fritters, sticky rice summer rolls), salads &amp; bowls (sesame, avocado and salmon rice bowl, chicken burrito bowls, Persian rice salad), main courses (bibimbap, risi e bisi, lamb Hyderabadi biryani, seafood paella, Hong Kong claypot rice), side dishes (coconut and cashew rice, mudajahhra) and desserts and sweets (Belgian rice tart, Balinese black rice pudding, summer berry rice cream).With tips on storecupboard essentials and a guide to types of rice, and with a photograph of every single recipe, Posh Rice gives you a wealth of fast and tasty meal solutions.

Posh Rice

Over 70 Recipes For All Things Rice

Catherine Phipps

Citrus fruits are the most exciting family of ingredients with which to cook. They satisfy almost every part of the palate &ndash; sweet, sour, bitter and umami-enhancing, and how many other foods are as versatile and transformative?From the smallest squeeze of lemon, to the zing of lime zest, citrus fruits are almost magical. Citrus offers more than 170 recipes that celebrate everything from Seville oranges to yuzu to grapefruit, bergamot and pomelo. Through fresh salads, scented broths, the happy marriage of seafood and citrus, Asian and Mediterranean-inflected meat dishes, preserves and pickles, to the world of sweet pies, tarts, cakes and cocktails, Catherine Phipps explores the myriad uses of oranges and lemons and all things in between. Her recipes are straightforward, easy to follow and work perfectly every time.A fascinating cookbook for when you&rsquo;re stuck for new ideas (we&rsquo;ve all had a surplus of lemons in the fridge) or simply if you want to freshen up your flavours, Citrus is a colourful source of delight and inspiration.

Citrus

Recipes That Celebrate the Sour and the Sweet

Géraldine Olivo

Discover how to marry spring water, fruit, vegetables, herbs and spices to create delicious, detoxifying flavoured waters that are packed with health-enhancing vitamins and antioxidants to purify, fight against bloating and aid weight loss. 
 
 Increase your daily water intake the easy way with appetizing detox waters. We are all aware of the benefits of keeping hydrated &ndash; from flushing out toxins to burning fat when exercising &ndash; but the reason why many of us fail to drink enough water each day is simply boredom. Now these delicious recipes &ndash; including Summer Peach, Courgette and Thyme, Rosemary and Lemon and &lsquo;Carrot Cake&rsquo; drink &ndash; put the taste back into detoxing. The citrus kick or berry sweetness of a detox water can also help to curb food cravings, so keeps your diet on track as well as your skin clear and body healthily hydrated. 
 
 The recipes for the detoxifying drinks are divided into two chapters &ndash; Detox Waters for Spring and Summer, then Detox Waters for Autumn and Winter &ndash; so this cookbook has a drink to purify you any time of year. During the warmer months, make infusions rich with vitamin C from red fruits and berries accompanied by herbs, including Watermelon Water with Mint or Floral Water with Cherries and Rose Petals. Then as the weather becomes colder turn to dried fruits and spices to create infusions such as Coffee Water with Raisins and Cinnamon or Rooibos Infusion with Dried Apricots and Tonka Beans.&#160; 
 
 The final chapter in the book gives more than ten recipes and ideas for utilizing the leftover residues from the detox waters, so rather than waste these precious antioxidant-rich ingredients they can be transformed into delicious smoothies, chutneys and even pancakes.&#160;

Detox Waters

80 Simple Infusions for Health and Vitality

Anni Kravi

Porridge is the new food trend on the block. It has become the ultimate canvas for creating imaginative, healthy recipes, packed full of flavour and topped with an abundance of superfoods.Here are over 50 recipes which take inspiration from around the world, using oats, quinoa, amaranth, raw buckwheat, bulgur wheat, rice and spelt. The chapters are broken down into mylk (almond milk and coconut milk) bases, sweet, savoury, raw and cooked recipes and over 20 inventive toppings.&#160;All the recipes are sugar-free, dairy-free, vegetarian and vegan.In Porridge, Anni Kravi re-writes the porridge rule book, creating bowl food that will transform the way you eat breakfast forever.

Porridge

Grains + Pulses + Seeds

Xand van Tulleken

Georgina Davies

Are you ready to lose weight well?Written by Dr Xand van Tulleken, who slimmed down from 19 stone, How to Lose Weight Well accompanies the hit Channel 4 show and champions a foolproof weightloss method. He presents a simple 4-step plan for a healthy diet, backed by science. No gimmicks, no expensive supplements, no hassle &ndash; just practical advice and 70 easy recipes for every day of the week.For most people, diets fail when cravings and temptation get the better of them, but this diet addresses these common traps so that anyone can keep the weight off for the rest of their lives. Recipes include filling meat, fish and vegetable mains, breakfasts and even puddings. Additionally, a series of menu plans provides all the help readers might need to fit the recipes into their busy days.

How to Lose Weight Well

Keep Weight off Forever, the Healthy, Simple Way

Pippa Murray

Nut butter is the new superfood. You&rsquo;re now as likely to see almond butter as peanut butter on supermarket shelves everywhere. It&rsquo;s a fabulous, high-protein option for those looking to avoid both dairy and palm oil, as well as tasting fantastic.From almond to cashew and peanut, this trailblazing cookbook shows you how to use versatile nut butters in breakfasts, snacks, smoothies, savoury dishes, desserts and bakes, as well as make your own.With recipes including Nut Butter Granola, Peanut Butter and Cacao Protein Balls, Almond Butter Superfood Smoothie, and Peanut Butter and Raspberry Cheesecake, this is the ultimate cookbook for people looking to give a healthy, protein-fuelled boost to their diet.

Pip & Nut: The Nut Butter Cookbook

Over 70 Recipes that Put the 'Nut' in Nutrition

'Hayward, one of the... best food writers alive, every page a different blade, glintingly pictured and lovingly described. Kitchen porn but not sinister: A cook’s gotta chop, a cook’s gotta mince.' – Simon Schama in New York Times 
 
'Both essential and informative, useful information and sheer blade porn. Tim Hayward explores the world of knives with enthusiasm and authority.' – Anthony Bourdain 
 
'This is possibly the coolest book I have ever seen. Glorious in content, geeky in text and engaging in photography. This is every cook's must-have reference book! I love it.' – Tom Kerridge 
 
'Tim Hayward is the most serious cookery writer I know. Whatever he says, I will listen. Whatever he writes, I will buy.' – Len Deighton 
 
'A gleaming, razor-sharp paean to the chef s greatest weapon in Knife by Tim Hayward. Both eloquent and encyclopaedic, Knife is the ultimate book of blades'' – Tom Parker Bowles, Mail on Sunday 
 
Knife is a love-letter to this essential culinary tool – its form, history and creation. The knife can be the most functional utensil or the most exquisite piece of design – avid collectors pay jaw-dropping sums for a piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years. 
 
Through interviews with knife-makers, chefs and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped the both the knife itself, and the ways we prepare and eat food all over the world. From Damascus blades to Chinese cleavers and sushi knives, at the heart of Knife is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description and stunning photographs. 
 
Lavishly illustrated and designed, and as cool, personal and desirable as the most intricately crafted deba, Knife opens up the world of this most covetable of culinary implements.

Knife

The Culture, Craft and Cult of Cook's Knife

Atul Kochhar

Award-winning Indian chef, Atul Kochhar, shares his passion for Indian food with a wonderful collection of recipes based in the rich culinary tradition of the sub-continent.Atul&rsquo;s style of cooking is contemporary and his enticing recipes re ect the diversity of modern Indian food with its vibrant colours and intriguing blends of avours. All the recipes are drawn from all parts of India, from the rich, meat-based Moghul food of the North to the vegetarian curries of Goa and Kerala and the aromatic sh dishes of Bengal and Assam. Atul provides a hands-on guide to cooking superb authentic Indian food at home.Cooking techniques are clearly explained in the recipes; a good home cook will nd most of the dishes in the book easy to prepare and even a beginner could attempt many of them successfully.There are also menu suggestions and general guidelines for choosing dishes that complement each other for the perfect Indian dining experience.

Simple Indian

The Fresh Tastes of Indian's Cuisine

The Fresh Tastes of Indian’s Cuisine

Simon Hoggart

In this informative and amusing book &ndash; updated by Jonathan Ray to include 12 new wines &ndash; Simon Hoggart provides a highly personal selection of more than 100 exciting and eclectic wines that are invariably good value. 
Life&rsquo;s Too Short to Drink Bad Wine is aimed at the amateur wine lover prepared, occasionally, to spend a little more than supermarket prices to get something special. Simon eschews pretentious &lsquo;wine-speak&rsquo; yet describes his encounters with each of them so wittily you will be sure to remember them. 
 The wines are arranged alphabetically with entries interspersed with interesting features varying from how to read a wine label or on how to buy wine, to an account of the Judgment of Paris, when Californian wines beat the French in a blind tasting. From the 112 selected, Simon has awarded ten of them Top 10 status. At the back of the book is a source list of wine makers, distributors and merchants.&#160;

Life's Too Short to Drink Bad Wine

Over 100 Wines for the Discerning Drinker

Described by his creator as 'short, fat and primitive', Evert Bäckström is a rather unique homicide detective but he is undeniably the real deal with it comes to modern policing. 
 
This series is blackly comic, thrillingly compelling and utterly real.

Bäckström

CAMP GOLD

Caedmon Aisquith

Cairo Trilogy

Can You Solve the Murder?

Capital

Care Bears

Cartoon Kid

A crime-fiction series with a twist - private investigator Catherine Berlin, is a damaged soul struggling with a heroin addiction, but she still manages to do her best, even when her own neck is on the chopping block.

Catherine Berlin

Celeste Express

Central Intelligence

Chaos and Flame

Charles Hayden

Charles Paris Dramatisations

Charlie Bass

Charlie Changes Into a Chicken

Charlie and Lola

Cherry Blossoms After Winter

Chevalier

Chinese Cinderella

Life at Tanglewood isn't all sleepovers, picnics and beach parties. Cherry, Summer, Skye, Coco and Honey all face some tough life challenges in this delicious series from bestselling girls' favourite Cathy Cassidy. Every sister has a secret to share. Which one will be your favourite?

Chocolate Box Girls

Christmas

Chronicles of Vladimir Tod

Churchminister

Welcome inside the violent, treacherous world of Roman politics, and learn how one man - clever, compassionate, devious, vulnerable - fought to reach the top.

Filters

Category

Publication Date

Format

Series

Imprint

Follow penguin

Follow ladybird

Follow puffin

Sign up to the Penguin newsletter