Aidan Potts

Aidan Smith

Aidan Storey

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

Aidan Trimble

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

Aiden Aslin

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

Aiko Bethea

Ailie Busby

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

Ailsa McFarlane

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

Aimee Bender

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

Aimé Césaire

Aingeala Flannery

Aingelda Ardizzone

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

Ainsley Harriott

Air Fryer UK

Aishling Morgan

Aisling Bea

Aisling Fitzsimons

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

Aislinn Hunter

Aiste Gazdar

Ajahn Sumedho

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

Ajay Chowdhury

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

Ajaz Ahmed

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

Akasha Moon

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

Akiyuki Nosaka

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

Akong Tulku Rinpoche

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

Akshi Singh

Al Ewing

Al Franken

Al Gore

Al Holloway

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Dan Toombs

Vegetarian food is popular all over India, and people are growing to love the fresh, spicy and sweet flavours of authentic Indian cooking. Dan Toombs, The Curry Guy, has been on a quest to learn and develop the most celebrated meat-free Indian recipes, and in The Curry Guy Veggie he presents over 100 recipes that focus on taste and simplicity.Much vegetarian food at curry houses is unappealing and unimaginative. The Curry Guy Veggie showcases how exciting Indian vegetarian food can be with mouth-watering starters, classic curries, idlis, dosas and fried breads, as well as the delicious side dishes that we all know and love.All of the ingredients are accessible and easy to find in supermarkets, Asian grocers and online &ndash; and with Dan&rsquo;s detailed step-by-step instructions, you&rsquo;ll be making your own vegetarian curry feasts in no time at all.

The Curry Guy Veggie

Over 100 Vegetarian Indian Restaurant Classics and New Dishes to Make at Home

Angellica Bell

This is the book for children aged 5 and upwards who are keen to get into the kitchen and start cooking but don&#39;t want boring grown-up cookbooks.Angellica Bell has not only spent years as a presenter on CBBC and BBC, she&#39;s a fantastic cook who won BBC TV&#39;s Celebrity Masterchef. Through 30 fun, step-by-step recipes that she makes with her own children, in Fantastic Eats! Angellica gets youngsters excited about creating tasty sweet and savoury dishes for everyone to share.Her recipes will bring the whole family together as you try your own home-made hamburgers, butternut squash and sweet potato fritters, Jamaican rock buns and icy watermelon lollies. Every recipe has photos and instructions to show you exactly what to do, so parents can put their feet up while the children cook! (Make sure you do the washing-up afterwards, guys!)An essential book for every household with young children, Angellica&#39;s recipe ideas, fun tips and inspiration will make a masterchef of even the youngest member of the household.

Fantastic Eats!

& How to Cook Them – Fabulous Recipes for Children to Make

Claire Thomson

"Claire is a clever cook who writes recipes, which are useful, affordable and practical (not as easy as it sounds). This is a book filled with recipes which you WILL cook, new ideas and twists on old friends. Bravo Claire, a lovely book in every way." &ndash; Anna JonesMost of us buy the same ingredients week in, week out, and cook the same old recipes. Cookery writer Claire Thomson wants to encourage people to ditch the boring chicken stir-fry, the all-too-predictable spag bol and dreary fish pie, and enliven their cooking and eating.Claire takes our 10 favourite supermarket ingredients and reinvents them as modern classics. With sections on chicken, tomatoes, eggs, cheese, minced meat, pasta, potatoes, salad, lemon and chocolate, each chapter covers the basics about that ingredient, then offers recipes using each in ways that will brighten up mealtimes. Claire&#39;s cooking is simple yet imaginative, and her kitchen expertise and knowledge of flavour combinations mean that these dishes will become your new standby meals.This is the new essential cookbook, a modern solution to the eternal question: "What shall I cook tonight?"

New Kitchen Basics

10 Essential Ingredients, 120 Recipes - Revolutionize the Way You Cook, Every Day

Alice Levine

Laura Jackson

&#39;Occasionally a cookbook comes along that acts as an instruction manual for a generation... Laura Jackson and Alice Levine&rsquo;s new book will define how millennials throw dinner parties&#39; &ndash; The TimesIf you love planning menus, styling your home for a party and spending laidback time in your kitchen, then you need to come Round to Ours.Supper club superstars Jackson &amp; Levine like to keep it simple. They do all the hard work for you, offering over 24 ready-made menu ideas that celebrate the pleasures of cooking for friends and family.This cookbook has the perfect combination of menu ideas and recipes for every occasion. It is the home cook&#39;s ultimate secret weapon; whether you&#39;re throwing a dinner party for six on a Friday night or are putting on a festive Boxing Day spread for the family, this one-stop-shop will tell you how to set the mood, cook the food and create a truly memorable gathering.There&rsquo;s nothing faddy and no frippery &ndash; the key is good food and good company, with a secret touch of sparkle to make the meal really special. Featuring Alice and Laura&rsquo;s advice on beautiful styling, smart tips on making a little go a long way, and even playlists, Round to Ours rewrites the dinner-party rulebook in style.

Round to Ours

Setting the Mood and Cooking the Food: Menus for Every Gathering

James Martin

Following on from his triumphant TV shows and books James Martin&#39;s American Adventure and James Martin&#39;s French Adventure, our food hero comes home and brings us what he does best in James Martin&#39;s Great British Adventure.The book sees James travel from coast to coast, cooking and eating everywhere from Whitby to Snowdonia, Bristol to Belfast, and Orkney to Padstow. On the way he cooks classic British dishes alongside some more surprising recipes, all with the best ingredients this small island has to offer.<It&#39;s the culinary journey that&#39;s right on your doorstep and here are recipes from the series, along with exclusive photography from behind the scenes on James&#39;s extraordinary food trip.

James Martin's Great British Adventure

A Celebration of Great British Food, with 80 Fabulous Recipes

Katy Beskow

15 Minute Vegan: On a Budget features 100 recipes for home cooks who want to create effortless, fast and delicious vegan food, without the price tag often associated with vegan cooking. All of the ingredients can be purchased in supermarkets and every recipe is ready in 15 minutes or less.Katy Beskow challenges the perception that vegan cooking is expensive, and shows that veganism is for all by using ingredients that are readily available and need no specialist equipment. This is a book for both non-vegans and vegans who want to try reduce food costs without sacrificing flavour.Chapters include: Leftovers (Potato peel crisps, Panzanella, Pitta chips); From the Cupboard&#160;(Spanish chickpea stew, Thai slaw, Black bean mole); Fresh food (Aubergine caponata, Mango gazpacho, Korean bibimbap); Family Favourites (Lentil ragu, Kedgeree with paprika yoghurt); and Sweet Treats (Cinnamon sugar tortillas, Sesame brittle thins, Apple fritters). There is also plenty of advice on eating seasonally and shopping wisely.

15 Minute Vegan: On a Budget

Fast, Modern Vegan Food That Costs Less

Kwoklyn Wan

Chinese is the UK&#39;s favourite takeout food, and it&#39;s beloved all over the world &ndash; as with much Indian food, it&#39;s the nostalgic, comforting creations for western palates that really get people salivating. Now you can make your favourite Chinese restaurant classics at home with Kwoklyn Wan&#39;s fabulous Chinese Takeaway Cookbook.Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He&rsquo;s also the brother of TV celebrity Gok Wan and both boys grew up working in their family&#39;s Cantonese Restaurant in Leicester in the 1970s.He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed &ndash; and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyn&#39;s fabulous take on food from the takeaway.

Chinese Takeaway Cookbook

From Chop Suey to Sweet 'n' Sour, Over 70 Recipes to Re-create Your Favourites

Anna Barnett

Supermarkets now stock gluten-free options, everyone &ndash; from restaurants to your gran &ndash; has at least heard of the term, and most importantly, you&rsquo;ve never felt better.So why is it still so tricky to navigate life as a gluten-free diner? From going out for dinner, to staying in with friends, it can be a challenge to cook, eat and socialise in a world of gluten eaters.How to be Gluten-Free and Keep Your Friends helps you to go about your life without compromises, excuses or apologies. Instead, you&#39;ll be armed with 50 fresh, exciting and globally-inspired gluten-free recipes you can cook for yourself, your friends and your family (without hearing any complaints!), as well as tips, tricks and hacks for being a better more easygoing gluten-avoider.Your options will open up, you&#39;ll enjoy a whole new menu of food, and your friends... well, they&#39;ll never have a bad word to say again!

How to be Gluten-Free and Keep Your Friends

Recipes & Tips

Kimberly Parsons

The Yoga Kitchen Plan is a soulful journey towards finding your best, most authentic self where a quiet mind and overall sense of calm are the ultimate goal. Through the use of pure, non-stimulating foods, the plan helps the reader reach a state of bliss and tranquility each day.The book starts by explaining the body&rsquo;s chakra system and how this is integral to a yogic lifestyle. The core of the book is the simple, 7-day plan which incorporates breathing exercises, meditations, basic yoga practice, daily tasks, and then a selection of recipes for breakfast, lunch and dinner that target each of your 7 chakras to take you through a whole week.The 80 recipes follow a sattvic food model &ndash; this means that the food is lacto-vegetarian i.e. fruit, vegetables and dairy predominate while stimulating foods that unsettle the mind are excluded, such as eggs, garlic, onion and caffeine. Examples include Raspberry &amp; Apple Bircher with Pistachio Confetti; Blueberry &amp; Basil Kombucha with Poached Pear &amp; Rhubarb; Fennel, Beetroot &amp; Orange Salad with Whipped Feta; and Grilled Lettuce, Corn &amp; Black Bean Chop Salad.

The Yoga Kitchen Plan

A Seven-day Vegetarian Lifestyle Plan with Over 70 Recipes

Merchant Gourmet

Merchant Gourmet produces quick and easy-to-use pulses, grains, seeds and chestnuts for the home cook.In their first cookbook, they offer 70 recipes using their delicious range of ingredients to make weekday dinners and weekend feasts more exciting &ndash; without the fuss.There are recipes for sweet treats, lunches on the go, meals for two and weekend feasts, as well as breakfasts and snacks. Discover how versatile these ingredients can be with dishes such as Herby Lentil and Mustard Scotch Eggs; Roasted Red Peppers Stuffed with Smoky Spanish-Style Grains and Rice; Chestnut and Squash Tagliatelle; and Banana, Freekeh and Caramel Cake. Every recipe indicates how long it will take, and includes simple variations to cater for vegans or vegetarians.

The Pulses & Grains Cookbook

Delicious Recipes for Every Day, with Lentils, Grains, Seeds and Chestnuts

Rebecca Woods

A simple bowl of soup can be the most comforting meal. With these 60 nourishing recipes, there&#39;s something for every season and every appetite.All of them have an emphasis on well-being, with nutritious ingredients that include healthy whole grains, pulses, and fresh produce, and every one is packed full of wholesome flavour from herbs and spices and creatively healthy toppings. There are a number of dairy-free, vegetarian and vegan options, too.The book begins with basic stocks, tasty toppings, and tips for simple soup making. Then each of the 60 main recipes is photographed and includes Wild Mixed Mixed Mushroom Broth with Pearled Spelt and Tarragon; Prawn, Pernod and Pink Peppercorn Broth with Asian Greens; and Venison Soup with Beluga Lentils and Cherries.

Nourish Soups

Hearty Soups With a Healthy Twist

Jonathan Ray

Calling all spirit enthusiasts, wannabe mixologists and fans of aperitifs and digestifs... That&#39;s the Spirit! is here to guide and entertain you through the world of spirits and liqueurs, including whiskies both familiar and surprising, dangerous tequila and mezcal, gin and its Dutch counterpart genever, under-rated grappa, love-it-or-hate-it Bailey&#39;s, legendary absinthe and enough rum to make you book a flight to Jamaica immediately.Behind this very well-stocked, virtual bar is author Jonathan Ray, who knows a thing or two about alcohol, being drinks editor of the Spectator. Through his personal selection of the 100 most deliciously fascinating spirits and liqueurs in the world, he tells us all about the makers behind the drinks, what makes certain brands so enduring and fascinating, which famous drinkers had one glass too many, and what makes specific tipples taste so irresistible.Among these 100 bottles are tips on your essential home cocktail kit, the world&#39;s best cocktail bars, which glassware is right for which drink, and the ultimate way to serve key spirits at home.

That's the Spirit!

100 of the World's Greatest Spirits and Liqueurs to Drink with Style

Simon Hopkinson

&#39;Simon Hopkinson is a classically trained chef with the heart of a home cook.&#39; &ndash; Nigella Lawson&#39;The Vegetarian Option performs the brilliant feat of being vegetarian without being vegetarian. Without an ounce of quorn or the merest sight of a nut cutlet, every recipe illuminates, and there is nothing you would not want to eat.&#39; &ndash; Rowley LeighNow more than ever, people are turning to vegetarian food. But how to know when to really eat a tomato, or the best way to get flavour from a gifted marrow? Simon Hopkinson&#39;s classic, simple recipes will solve any dilemma, accompanied by beautiful essays on subjects from the joy of bay leaves to the enlivening zippiness of a lemon.The key to Simon Hopkinson&#39;s cooking is using seasonal ingredients and good-quality produce. With recipes for everything from a quick supper to the perfect cocktail and accompanying snack, The Vegetarian Option is not written exclusively for vegetarians, but as a fresh source of inspiration for all genuine food lovers.

The Vegetarian Option

Simple, Vegetarian, Delicious

Laura Goodman

We&#39;ve tried to hide it, shoving carbs aside for cauliflower rice and courgetti, but we&rsquo;re not fooling anyone. Carbs are what we want &ndash; what we really, really want.We love them because they make every meal better. And anyway, global medical guidelines now say carbohydrates should make up 50% of our daily food intake, and that skipping them could lead to long-term health issues. What have we been thinking? It&rsquo;s definitely time to embrace carbs in all their guises. Macaroni cheese is (practically) a medical requirement.Whether you&rsquo;ve always been a die-hard carb lover, or you&#39;d like to learn to love them again, this book has the recipes you need. There are rice bowls, pizzas, pastas, tacos, toasties, muffins, loaves, and oh-so-many ways with the glorious potato, king of the carbs (including all the chip hacks you can shake your&amp; salt at). It&#39;s time to put carbs back on the table.

Carbs

From Weekday Dinners to Blow-out Brunches, Rediscover the Joy of the Humble Carbohydrate

Annie Rigg

This stunning cookbook contains 100 mouth-watering recipes for pies and tarts, themed by size: individual tartlets and handheld pies, medium ones for lunch and dinner, and big, celebratory pies for larger gatherings.Pies and tarts can be guilty pleasures, crowd pleasers, seasonal winners and heroes of the picnic or lunchbox. It&rsquo;s impossible to think of an autumnal lunch without apple pie, a summer feast without a glorious berry tart, or a birthday without a showstopping chocolate tart. These classics, given a contemporary spin, sit happily alongside recipes for empanadas, lattice-topped pies, slumps, and galettes.There are sweet and savoury recipes for every season, and ideas for super decorative pastry-work, as popularised on Instagram. The book also includes pastry-making tips and tricks, and building-block recipes for a variety of doughs and crusts, to help get you started.

Pies & Tarts

For All Seasons

Joe Moruzzi

Brendon Parry

SMASH IT with the new stars of cheesecake!Joe and Brendon have reinvented the cheesecake for a new generation with their massively successful Pleesecakes. Their inventive toppings and out-of-this-world flavour combinations will have you drooling with anticipation, and they couldn&#39;t be easier to make.Pleesecakes&#39; first book features over 60 of the boys&#39; wildly popular no-bake recipes - once you&#39;ve got the base and the basics, you&#39;re SORTED. Pile the toppings high and enjoy! From boozy riffs on cocktails (Bang Bang Mojito, Geezer &amp; T, Daq Attack) and breakfast (Alpacino Cappuccino and Sizzling Bacon &amp; Maple Syrup Minis), through celebration cheesecakes (Black Forest Gateau, Eton Mess, Chilli-Willy Chocolate), plus healthy and vegan options (Avocado &amp; Lime Minis, Protein Slices), to classic Pleesecake favourites like the Strawberry Edge Ledge and Fully Loaded, this is a dessert book like no other.Get on some DECENT desserts and be a part of the CHEESECAKE MOVEMENT!

Pleesecakes

60 Awesome No-Bake Cheesecake Recipes

Susanna Forbes

&ldquo;The perfect guide you need to find out about the apple, the orchard, the maker and blender &ndash; in short, CIDER.&rdquo; &ndash; Tom Oliver, Oliver&rsquo;s Cider &amp; Perry, Herefordshire"Susanna&#39;s passion for cider has taken her from the heartlands of the old cider world to newer frontiers of it. Her straightforward common-sense approach combined with her love for the cider world means she has put together a neat little book full of the best bits of it to share. Well done!" &ndash; Bill Bradshaw, co-author of World&#39;s Best Cider"Susanna Forbes is one of the most knowledgeable and committed ambassadors &#160;for cider, both near and far, at the table, in the glass and in the orchard. Her passion is present in every page of The Cider Insider." Ryan Burk, head cider maker at Angry Orchard, board of directors, US Association of Cider MakersCider is enjoying a resurgence! A wave of new generation producers are joining family cidermakers around the world to reinvigorate a drink that has been enjoyed throughout history by all. With a new-found respect for the orchard, the apple and the pear, today&rsquo;s cidermakers are blending heritage with modern methods.In The Cider Insider, award-winning drinks writer&#160;and now, cidery owner, Susanna Forbes has hand-picked&#160;100 of the world&rsquo;s best craft ciders &ndash; and perries &ndash; that are worth seeking out and drinking now. Travel with her to each atmospheric orchard to meet the individuals that pour their souls into this glorious drink. For each entry, we hear about the region, the varieties of apples and pears in use, how each is made, find out about other ciders/perries to try, and explore how to experience the cider/cidery for ourselves.With a foreword by arguably the world&rsquo;s leading cidermaker, Tom Oliver, alongside appearances from a cast of cider stars, everything you need to know about this golden nectar&#160;is right here. Meet the free-thinking French cidermakers, experience the culturally-vibrant Asturian and Basque cider scene, and hear how Australia&rsquo;s cider pioneers want Tasmania to be renamed the Cider Island.While the cider leads the way, it&rsquo;s the people that count for Susanna with their boundless energy and passion for the art of making cider and for preserving the land.

The Cider Insider

The Essential Guide to 100 Craft Ciders to Drink Now

Richard Snapes

Grant Harrington

Eve Hemmingway

Bread &amp; Butter is a love letter to two glorious, artisanal products that have graced our tables for centuries. The book delves deep into the history and culture behind the bread and butter partnership, taking a global overview that brings us to the present day.It also shares more than 50 outstanding sweet and savoury recipes that celebrate the best of both bread and butter. There are key recipes for a variety of breads (flatbreads, brioche, grain loaf) and butters (real butter, ghee, flavoured spreads), as well as recipes that bring the two together, from simple buttermilk scones or bread puddings, to a brioche and brown butter ice-cream and spelt buttermilk pancakes.Bread and butter are put on the table to be eaten and enjoyed, and this book shows you how to prepare both brilliantly &ndash; but it also explores how&#160;bread and butter are eaten across the world. It covers the traditions, the flavours and the making processes.&#160;And it&#39;s a celebration of the most humble, but arguably most important, pairings in food history.

Bread & Butter

History, Culture, Recipes

Trine Hahnemann

WINNER OF THE GUILD OF FOOD WRITERS&#39; BEST INTERNATIONAL/REGIONAL COOKBOOK AWARD 2019The food culture of Copenhagen is woven into the fabric of Trine&#39;s daily life; she has lived in the heart of the city for more than 40 years. There is no sm&oslash;rrebr&oslash;d, hot dog, ice cream, or coffee she hasn&#39;t tasted in this quietly gastronomic capital city. She has hosted summer parties, Christmas dinners, street parties, picnics and long, leisurely breakfasts for close friends and huge gatherings, and she has written and talked about the Danish way of eating for publications all around the world.Now, in this ground-breaking book, Trine takes us on a tour of her home town, introducing us to all the best spots to eat, drink, and catch up with friends. We learn about the old bakeries and food markets, the burgeoning street food scene, the coffee culture, and the world-famous restaurants &ndash; and along the way, Trine will offer 70 recipes for some of her very favourite dishes.

Copenhagen Food

Stories, Traditions and Recipes

Quadrille

Sandwiches are beloved the world over and nearly every country has its own variety. Posh Sandwiches showcases the ultimate "grab and go" meal, with more than 70 recipes celebrating this versatile, tasty staple of menus everywhere.From Vietnamese banh mi to Lobster po&#39; boy, Cubans to bocadillo, New York Reuben to Mumbai Vada Pav, the sandwich takes in all kind of wrapping (sourdough, wraps, tortillas, or just humble white sliced bread) and a multitude of delicious fillings.With a photo for every single dish, and recipes that anyone can tackle, if you want to spice up your sandwich life then this is the ultimate guide.

Posh Sandwiches

Over 70 Recipes, From Reubens to Banh Mi

Gill Meller

Time is the highly anticipated follow-up to the award-winning Gather. In it Gill Meller distills the essence of his approach to food and cooking &ndash; time spent in the kitchen, with good ingredients, makes for the best possible way of life.Morning, daytime and night &ndash; these are the touchstones of our days, and days are the markers of our years. Gill&#39;s unique dishes fit within this framework, moving through the seasons, from freshness and light, to comfort and warmth.Gill&#39;s dishes follow the course of the day: simple breakfasts&#160;(wild mushroom &amp; sausage chachouka, buckwheat pancakes), glorious seasonal lunches (steamed vegetables with tamari, honey &amp; sunflower seeds, chicken with chamomile, tomato &amp; anchovy tart, date, olive oil &amp; fennel cake), evening gatherings in the soft glow of summer or chill of winter (lentil dhal with crispy kale, roast pheasant with parsnips &amp; chorizo, ceviche with rhubarb, lemon &amp; chilli, treacle tart with thyme &amp; orange, quince &amp; vanilla cr&egrave;me br&ucirc;l&eacute;e).This is the best of modern British cooking, from the most exciting new voice in food writing.

Time

A Year and a Day in the Kitchen

Chris Losh

Wherever you are in the world, there are wineries that are worth visiting, vineyards that are ready to be explored and cellars packed with great bottles begging to be drunk.Among more than 30 countries and regions (and some 400 wineries), this book explores the classic destinations, reveals hidden gems in well-known wine country, and celebrates emerging wine-producing locations.Where to Drink Wine travels country-by-country, region-by-region highlighting the must-visit wineries in each location. Its the definitive guide for the travelling wine-lover. Practical and evocative, colourful and comprehensive, its information covers the traditions, innovations and character of each winery and will help you decide where to go, the best tour for you, and what to expect when you get there.From Bordeaux to New York State, Tuscany to China, let Where to Drink Wine tempt you to tour the world, estate by estate.

Where to Drink Wine

The Essential Guide to the World's Must-visit Wineries

Alexis G Aïnouz

French Guy Cooking is a YouTube sensation with half a million subscribers. A Frenchman living in Paris, Alex loves to demystify cooking by experimenting with food and cooking methods to take the fear factor out of the kitchen. He wants to make cooking fun and accessible, and he charms his viewers with his geeky approach to food.In this, his debut cookbook, he shares 90 of his absolute favourite recipes, some of which feature step-by-step photography &ndash; from amazingly tasty toast and pizza ideas all the way to some classic but super-simple French dishes.Along the way, he offers ingenious kitchen hacks &ndash; a cheat&#39;s guide to wine, five knives you need in your kitchen, the secret to brilliant ramen &ndash; so that anyone can throw together great food without any fuss.

Just a French Guy Cooking

Easy Recipes and Kitchen Hacks for Rookies

Gaz Oakley

Vegans and vegetarians everywhere will have the best holiday period ever with Gaz Oakley&#39;s fantastic alternatives to the trad turkey and trimmings. Gaz is an expert in bold flavours and textures, so everyone can enjoy a spectacular centrepiece and amazing food throughout the festive season.Gaz talks you through the menus and the planning, from Christmas morning breakfast like Sweet Potato Waffles and Tofu Benedict, through to a show-stopping lunch with the likes of Ultimate Christmas Wellington, "Turkey" Roast and Festive Nut Roast Wreath served with all the trimmings: "No Pigs" in Blankets, Hasselback Potatoes and Fluffy Yorkshire Puddings &ndash; all rounded off with spectacular dairy-free puds including Boozy Tiramisu and Creme Br&ucirc;l&eacute;e Tarts. There are vegan versions of mince pies, Pavlova and the traditional Christmas Pudding with Custard, and even a "cheese" board for afters! And it&#39;s not just about the big day: Gaz offers a supreme spread of party food for when you&#39;re celebrating with guests - Mini Sausage Rolls, Sticky BBQ "Ribs" and Arancini, among many others, plus ideas for Boxing Day leftovers including Bubble &amp; Squeak, Christmas Curry and Gyros.Packed with suggestions for the festivities and advice on how to keep cool in the kitchen if you&#39;re cooking on the big day, Vegan Christmas Cookbook offers every solution you&#39;ll ever need for what to cook for vegans and vegetarians at Christmas.

Vegan Christmas

Over 70 Amazing Vegan Recipes for the Festive Season and Holidays, from Avant Garde Vegan

Kat Mead

Everyone loves a big salad: it&#39;s how many of us prefer to eat either when cooking for a crowd or eating alone. Summer or winter, one-plate salads make for a delicious, fresh and healthy meal.Big Salads offers 60 recipes that make the most of seasonal salad ingredients, giving people the option to eat vegetarian, vegan or use meat and fish in small amounts with a bounty of beautiful fresh vegetables, herbs and leaves.From Pea, asparagus and lemon labneh salad and Papaya salad with coconut poached chicken in spring, to summery White peach with prosciutto and watercress, comforting autumn platters of Balsamic fig and baked goats&#39; cheese and wintry Parsnip tostada and roast heritage carrot salad, Big Salads make the most wonderful mealtime solution all-year round.Easy to throw together, and most definitely good for you and the whole family, who needs a dozen small dishes when you can have one BIG SALAD?

Big Salads

The Ultimate Fresh, Satisfying Meal, on One Plate

Peggy Porschen

Cakes in Bloom is a celebration of Peggy Porschen&#39;s artistry, skill and dexterity within the world of sugarcraft. In this stunning book, Peggy shares her repertoire of incomparable sugar blooms, from vintage roses to exotic frangipani, and the secrets behind her expert modelling techniques. 
 
 After introducing the basic techniques and specialist tools you&#39;ll need, there are 24 varieties of flower to create, all accompanied by detailed step-by-step photography and glorious shots of the finished flowers &ndash; both close up and in position on some of Peggy&#39;s signature wedding cake designs. 
 
 The ultimate reference and inspiration for sugarcrafters, the book reflects Peggy&#39;s mastery of a breathtaking array of flowers, creatively used on a variety of cakes. 
 
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Cakes in Bloom

The Art of Exquisite Sugarcraft Flowers

Kate Hawkings

Forget the crass cocktail &ndash; the chic aperitif is the choice of the discerning drinker.From Campari to Champagne via vermouth, pastis, sherry and much more, shrewd boozehounds are falling for the particular charms of the aperitif. Call them sharpeners, snifters, ap&eacute;ros or noggins, made light and gentle or strong and stiff, these are drinks to refresh the palate, gladden the heart and kick-start the appetite before lunch or dinner.In Aperitif drinks writer Kate Hawkings romps through the history of how these drinks came into being across the great nations of Europe and beyond. Covering the key&#160;wines and spirits that are drunk as aperitifs &ndash; what each one is, what to look for and how best to serve it &ndash; Kate looks at all manner of booze, explaining the role that each has played in the development of aperitif culture.With over 30 recipes plus many other easy-serve suggestions, Aperitif guides you through the wonderful world of this most civilised of drinking habits.

Aperitif

A Spirited Guide to the Drinks, History and Culture of the Aperitif

Meg Arroll

Louise Atkinson

&#39;So many diet books focus solely on the food and not nearly enough on the psychology of why we eat what we do and how to use simple hacks to overcome temptation. This is where The Shrinkology Solution comes in &ndash; a strong and original idea from two very smart and knowledgeable authors.&#39; &ndash; Dr Michael Mosley, author of The Clever Guts Diet&#39;This book has a wealth of weight-loss wisdom, based on huge experience and common sense. A revelation!&#39; &ndash; Dr Xand Van Tulleken, author of How to Lose Weight WellIn a world where we are tempted by food on every street corner, on every billboard and all over our social media, is it any wonder so many of us struggle with weight loss and sticking to diets? What if we started thinking about the psychology of dieting and eating, rather than just the food on our plates?The Shrinkology premise is super-simple: in order to achieve lasting weight loss, you need to start addressing your emotional issues with food, rather than simply going after every fad diet. Offering an in-depth psychological quiz which will reveal which type of eater you are, and tailored life and food hacks for each type, this is the last diet book you will ever need.

The Shrinkology Solution

Discover Your Eating Type, Lose Weight and Keep it off – For Life

Genevieve Taylor

The Ultimate Wood-Fired Oven Cookbook tells you everything you need to know about your oven, from initial setting up to choice of woods, plus tips and tricks for perfecting cooking times, and of course, over 70 amazing recipes.Most people start with authentic pizza and flatbreads cooked at high temperature, and Genevieve Taylor talks you step-by-step through the foolproof way to achieve the world&#39;s best-tasting wood-fired pizza. But these ovens are infinitely more versatile, and she goes on to show how you can roast and grill (everything from Portuguese clams with white wine, garlic and coriander to Kebabs and Cheese toasties), then bake as the oven starts to cool (Beetroot focaccia with goat&#39;s cheese and sage, and even Fig, honey and brandy clafoutis), and ultimately use the dying embers to slow-roast (Lamb shoulder with fennel) or simply leave to cook overnight (dishes like Barbecoa beef brisket and Overnight porridge).With The Ultimate Wood-Fired Oven Cookbook, you&#39;ll master both the equipment and your cooking, getting the best out of your oven and your fuel, and enjoying the most delectable, memorable food you&#39;ve ever eaten.

The Ultimate Wood-Fired Oven Cookbook

Recipes, Tips and Tricks that Make the Most of Your Outdoor Oven

James Morton

Making good beer at home is easy, and oh so cheap. Brew takes the novice beer-enthusiast by the hand and talks you through every last step of the process. 
 
 The craft beer revolution is upon us. All over the world we&#39;re enjoying bottles of American craft, old Belgian, real British ale and exquisite German lager, and you can make it all for yourself. You don&#39;t need to go out and buy loads of kit. With a plastic bucket or two, you can make beer as good as any beer in the entire world and customise it to your own tastes. 
 
 With beautiful step-by-step photographs and comprehensive sections on how and what you need to get started, bottling and storing, a glossary of key ingredient types, troubleshooting tips and proven beer recipes that result in complex flavours, every taste and skill level is catered for. 
 
Brew isn&#39;t like other brewing books. It is for those who have never brewed and want to understand more, for those who have a basic grasp and a few beers under their belt, and it is for those with experience who want inspiration to continue to grow. 
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Brew

The Foolproof Guide to Making World-Class Beer at Home

Department Q

Detective D.D. Warren

Detective Elin Warner Series

Detective Harriet Blue Series

Detective Inspector Antonia Hawkins

Detective Inspector Helen Grace

Detective Kamil Rahman

Detective Konrad

Detective Luc Moncrief Series

Dexter Procter

Diary of a Submissive

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

Diary of a Wimpy Kid

Diddly Squat

Dino Dad

Dino Racers

Dinosaur Train

Discworld Graphic Novel Universe

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

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