Dave Gibbons

John Gibbons is an environmental journalist and commentator who has been speaking about climate change in Ireland for over a decade. The Lie of the Land is his first book.

John Gibbons

Stella Gibbons was born in London in 1902. She went to the North London Collegiate School and studied journalism at University College, London. She then worked for ten years on various papers, including the Evening Standard. Stella Gibbons is the author of twenty-five novels, three volumes of short stories, and four volumes of poetry. Her first novel Cold Comfort Farm (1932) was an immediate success and won the Femina Vie Heureuse Prize for 1933. Among her works are Nightingale Wood (1938), The Bachelor (1944), Westwood (1946), and Starlight (1967). She was elected a Fellow of the Royal Society of Literature in 1950. Stella Gibbons died in 1989.

Stella Gibbons

Edward Gibbon

Lewis Grassic Gibbon

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Julia Georgallis

Evergreen trees are pillars of the winter &ndash; through extreme temperatures across the most bitter terrains, they stand tall and thriving, resilient in the face adversity.However, as the festive season draws to a close, these comforting conifers can often be found lining the streets, cast off and disused with wilted branches dotted across dustbins.How to Eat Your Christmas Tree is a cookbook which explores the unsung edible heroes of our forests &ndash; the humble Christmas trees and their evergreen friends.Featuring recipes for ferments and preserves, feasts, sweet treats and drinks, you will learn how to extend the life of your beloved Christmas tree and turn them into delectable delights to enjoy throughout the year. From simple ideas such as infusing pine needles to make a delicious and warming Pine Tea to more lavish spreads such as a decadent Fur-Cured Salmon, How to Eat Your Christmas Tree is a refreshing and innovative cookbook that encourages you to think about food waste and to be more resourceful in an age of deforestation and climate crisis.

How to Eat Your Christmas Tree

Delicious, Innovative Recipes for Cooking with Trees

Mark Forsyth

Almost every culture on earth has drink, and where there's drink there's drunkenness. But in every age and in every place drunkenness is a little bit different. It can be religious, it can be sexual, it can be the duty of kings or the relief of peasants. It can be an offering to the ancestors, or a way of marking the end of a day's work. It can send you to sleep, or send you into battle. 
 
 A Short History of Drunkenness traces humankind's love affair with booze from our primate ancestors through to Prohibition, answering every possible question along the way: What did people drink? How much? Who did the drinking? Of the many possible reasons, why? On the way, learn about the Neolithic Shamans, who drank to communicate with the spirit world (no pun intended), marvel at how Greeks got giddy and Romans got rat-arsed, and find out how bars in the Wild West were never quite like in the movies. 
 
 This is a history of the world at its inebriated best.

A Short History of Drunkenness

Peggy Porschen

There is no more indulgent treat than layers of flavoured sponge sandwiched together with scrummy fillings and decorated in the prettiest ways possible. Containing over 30 recipes for delectable sponges and mouth-watering fillings, Love Layer Cakes provides the inspiration for years of flavoursome and fool-proof baking.  The book contains cakes for teatime treats that are proven favourites at The Peggy Porschen Parlour in central London as well as brand new recipes developed especially for this book. Peggy classics include the ever-popular Salted caramel cake, covered in marbled chocolate ganache and caramel fudge squares, and Vanilla cloud cake decorated with a dainty sky blue cloud stencil. New cakes include the Toasted marshmallow cake, kid-friendly Cheeky monkey cake, and Rose and pistachio cake makes an elegant centrepiece for any occasion.  There are cake designs suitable for every occasion and, as you would expect from a master baker like Peggy Porschen, the recipes are all triple-tested to ensure perfect results for even the novice home baker. For better baking, Peggy divulges many of her golden rules for the perfect sponge plus professional cheats and tricks for perfect cake decorating and  -  perhaps best of all  -  the book comes with two free food-safe cake stencils featuring exclusive designs by Peggy Porschen herself so that you can effortlessly recreate designs from the book.

Love Layer Cakes

Over 30 Recipes and Decoration Ideas for Scrumptious Celebration Bakes

Adele Nozedar

'Nozedar is a font of botanical insight' 
Guardian 
 
 
WITH A FOREWORD BY SUNDAY TIMES BESTSELLING AUTHOR, TOM COX 
 
Celebrate the 10th anniversary of the definitive guide to hedgerow foraging with this special edition of the bestselling The Hedgerow Handbook, by esteemed author Adele Nozedar, featuring a foreword from Tom Cox. 
 
The hedgerow is one of the most iconic and distinctive features of the British countryside, so familiar that we often take it for granted. Take a closer look, though, and you'll see that the diversity and variety of plant species that form hedgerows, and the animals and insects that they shelter, are a complete world of delight. 
 
Angelica to ash, bird cherry to borage, pineapple weed to plantain and wild garlic to wimberries, The Hedgerow Handbook is a directory of our best known and most useful hedgerow plants, each entry botanically illustrated in colour to help you identify the plant or flower, along with its history and folklore, and its culinary and medicinal uses, from the traditional to the unusual. 
 
The ultimate guide for nature-lovers and foragers alike, discover how you can transform wild and natural hedgerow ingredients into fresh and delicious recipes. From Elderflower Champagne and Blackberry Sorbet to Wild Raspberry and Meadowsweet Jam, the hedgerow has more possibilities than you could ever imagine.

The Hedgerow Handbook

Recipes, Remedies and Rituals – THE NEW 10TH ANNIVERSARY EDITION

Marceline Smith

Live a bright, fun, rainbow-filled life with Kawaii! 
 
The Japanese word Kawaii means lovable or adorable. Welcoming a little kawaii into your life is like opening the window and letting a sparkling sunbeam in. 
 
Whenever you feel a little low turn to this squishy, padded-covered book. 
 
Find fun ideas to: make a cosy kawaii home; playful, confidence boosting styling and beauty tips; and recipes that will make your smile. This book includes 10 easy how-to projects to bring kawaii into your life. 
 
Here, you'll also find a host of very special kawaii mascots that will always be ready to give you a hug when you need one: The Octonauts, Smiling Bear, Hello Kitty, Gudetama, Molang, Ricemonsters, Miffy the Rabbit, the Moomins, Donutella, Unicorno, Moofia and Pusheen. 
 
Escape into the magical world of kawaii...

The Super Cute Book of Kawaii

John Lewis-Stempel

The Wild Life is John Lewis-Stempel's account of twelve months eating only food shot, caught or foraged from the fields, hedges, and brooks of his forty-acre farm. Nothing from a shop and nothing raised from agriculture. Could it even be done? 
 
We witness the season-by-season drama as the author survives on Nature's larder, trains Edith, a reluctant gundog, and conjures new recipes. And, above all, we see him get closer to Nature. Because, after all, you're never closer to Nature than when you're trying to kill it or pick it. 
 
Lyrical, observant and mordantly funny, The Wild Life is an extraordinary celebration of our natural heritage, and a testament to the importance of getting back to one's roots - spiritually and practically.

The Wild Life

A Year of Living on Wild Food

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

Catarina Seixas

From botanical cookies, acorn coffee and wild green pesto, to making your own calendula salve and building a bird house The Wild Craft is filled with seasonal nature-based projects designed to reignite your love of the natural world and connect you to the earth.Each of the four seasons is divided into three sections: In The Kitchen, Making and Gardening. Every project will celebrate the wonder and beauty of nature and encourage readers to slow down and reconnect to the wild in a holistic and gentle way. With step-by-step instructions throughout, Catarina Seixas will take you through each project, so that even beginners can enjoy the mood-boosting benefits of a craft-filled year.Peppered with information on seasonal plants to look out for and stunning photography, The Wild Craft will inspire the reader to develop their connections with the world around them and and bring the spirit of nature into their own home.

The Wild Craft

Mindful, Nature-Inspired Projects for You and Your Home

Lacey Ostermann

Learn how to make bread simply and deliciously with three easy-to-master doughs made with instant yeast for SANDWICH BREAD, FOCACCIA and PIZZA from the queen of dough behind your favourite viral bread-making videos on social media, Lacey Ostermann (@_lacebakes_). 
 
Lacey presents 20 creative yet easily achievable recipes for each dough, whether you’re baking, topping, using up leftover bread or reworking the doughs into a variety of bread products. Every dough also has practical step-by-step instructions, detailed photography and QR codes to video tutorials that will fill you with confidence as you learn to make bread. 
 
* Focaccia dough can be baked into flavourful Chimichurri Focaccia, or turned into Cinnamon Raisin Bread or Roman-style Pizza. Any leftover focaccia can be turned into a Panzanella Salad. 
 
* Sandwich Bread chapter teaches you how to make the perfect White or Wholewheat Sandwich Bread to top with Grilled Nectarine, Burrata and Hot Honey. Try rolling the dough into Cheesy Garlic Swirls or Cinnamon Caramel Monkey Bread for a fun twist. 
 
* Pizza dough is prime time for topping creativity – make sure to try Lacey’s Roasted Pumpkin Pizza with Fresh Basil Pesto and use any leftover dough to make Flatbreads with Creamy Tzatziki Dip or fluffy Doughnuts. 
 
Bonus recipes for toppings, dips and sauces are included within the recipes to elevate your bakes – Hot Honey, Pink Pickled Onions, Homemade Ranch Dressing, Everything Bagel Seasoning and One-Minute Pizza Sauce are a few flavourful highlights. 
 
Lacey has taken her most-asked questions and feedback from home bakers and streamlined techniques to give you confidence and excitement about making and baking dough with instant yeast. There are even timelines to make sure you know how to make the bread work for you, so you don’t have to work for the bread. 
 
Whether you’re a newbie to breadmaking or a seasoned pro, grab a bag of flour, pop on an apron and let’s dough!

3 Doughs, 60 Recipes

Sandwich Bread, Focaccia, Pizza – Easy-to-master Doughs and Delicious Ways to Enjoy Them

Richard Mabey

Sequel to the cult bestseller Food For Free, Wild Cooking is about making-do and the sheer fun of inventive cooking. 
 
 Richard Mabey's sparky, offbeat book is about canny and inventive making-do, or 'busking in the kitchen'. Whether creating a cassoulet, which uses English ingredients, making bread from chestnuts or slow-cooking a Peking duck in front of an ancient fan heater, he encourages us to be daring and imaginative in our cooking and our approach to food. 
 
Although it contains wonderful, mouth-watering recipes like broad bean hummus, pumpkin soup and fillet-steak hearts this is more than a recipe book - it is a guide to a whole new way of thinking that embraces scrumping, celebrates picnics, and revels in saving energy wherever it can, whether that's by one-pot feasts or cooling on car radiators. After all, if you care about food 'life's too short not to stuff a mushroom'. 
 
Previously published in hardback as The Full English Cassoulet. 
 
 ‘Learn the art of culinary busking with home-grown staples in this spirited and hands-on guide’ Daily Mail

Wild Cooking

Recipes, Tips and Other Improvisations in the Kitchen

Fern Freud

Come along on a journey through the woods, over the fields and into the kitchen, to forage for nourishing ingredients to enjoy through the seasons. 
 
Wild Magic invites you to take a deep breath and reconnect with nature, to introduce you to the ancient art of foraging, discover the joy of seasonal eating and use the healing power of plants for self-care. 
 
From a fizzy drink of elderflower cordial to a warming bowl of mushroom noodles and melting wild garlic muffins to indulgent wild currant doughnuts, these 60 healing recipes and rituals that will make you fall in love with the wilderness that surrounds you in the city as the country, and embrace the beauty of slow living all year round.

Wild Magic

A seasonal guide to foraging with healing recipes

Jamie Oliver

Jamie revolutionises delicious healthy family meals by going back to basics in the kitchen. In this beautiful reissue here, you'll find everything you need to make cooking inspiring and accessible to everyone. 
 
In 'Family Tree' he takes recipes several different ways, giving you confidence whilst at the same time hoping to get you hooked on learning more. He also reveals the world's most-loved food from a global website survey he conducted: the Top Ten dishes that families love to eat together. 
 
From exciting dishes inspired by Jamie's travels including Southern Indian Rice and Seafood Soup to family favourites like flaky Chicken and sweet Leek Pie and Banana and Blueberry French Toast, there's something in Jamie's Dinners for everyone (even the most fussy eaters)! 
 
'Superb, fabulous, brilliant' Daily Mail 
 
'Whether you're a seasoned pro or a complete novice, this book should be a vital ingredient on your kitchen shelves' Company 
 
'The Jamie Effect is being felt not just in schools but in households all over Britain. We must rejoice in the national treasure he is' Vanessa Feltz, Daily Express

Jamie's Dinners

Miles Irving

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

The Forager Handbook

A Guide to the Edible Plants of Britain

Rachel de Thample

We all want tasty food that’s good for us. Key to that is ensuring we eat our daily intake of fruit and vegetables. 
 
Most of us aren’t even getting half the fruit and veg we need in a day. In Five Rachel de Thample makes delicious food effortless, offering over 150 easy, flavoursome recipes that will boost your daily intake. 
 
Rachel’s inspirational treasure trove includes such dishes as Fig, Almond and Orange Blossom Water Muffins, Moroccan Beetroot Soup, Wild Spring Spaghetti and Carrot Cake Scones, as well as themed and seasonal menu suggestions. Whatever you choose to eat, each dish is clearly flagged with the number of portions of fruit and veg each serving contains – some even offer a full 5 portions. So you always know you’re eating both well and happily.

Five

150 effortless ways to eat 5+ fruit and veg a day

In high-end restaurants and in the home, more and more cooks have discovered the joy of using natural, foraged ingredients. But, what few realise is that you don’t necessarily have to go rootling in hedgerows or woodlands to find them. 
 
Many of our own gardens contain an abundance of edible and medicinal plants, grown mainly for their ornamental appearance. Most gardeners are completely unaware that what they have actually planted is a rather exotic kitchen garden. 
 
The Garden Forager explores over 40 of the most popular garden plants that have edible, medicinal or even cosmetic potential, accompanied by recipes, remedies, and interesting facts, and illustrated throughout in exquisite watercolours by Lizzie Harper. 
 
This beautifully illustrated book redefines how we look at our gardens and unleashes the unknown potential of everyday plants – making it a must-have for anyone interested in gardening, cooking, or foraging.

The Garden Forager

Edible Delights in your Own Back Yard

Nisha Katona

All the secrets to cook authentic family-style and takeaway favourite curries at home from Mowgli founder and curry evangelist Nisha Katona. 
 
 'Nisha's book is brilliant - stunning recipes' -- Tom Kerridge 
 Beautiful, tasty, delicious food that I could eat every day. - Simon Rimmer 
Nisha's food is good for the soul - bowls of comfort and platefuls of joy. Her recipes are simple and utterly delicious -- Lorraine Kelly 
'This is simply one of the best books on Indian food I've come across' -- ***** Reader review 
'By far the best cookery book I've ever bought' -- ***** Reader review 
'Every recipe has been a hit!' -- ***** Reader review 
 
*********************************************************************************************** 
 Mowgli founder and 'curry evangelist' Nisha Katona shares all the secrets from her Indian family kitchen, passed down through the generations, so you can cook your favourite curries at home. 
 
 Introducing her concept of the 'spice tree' - a simple infographic formula to show you which spices and ingredients go best together - Nisha will demonstrate how to get that authentic curry flavour every time. 
 
 Discover new and inventive recipes that showcase the perfect flavour pairings of the Indian kitchen, including: 
*Steamed Bengali Trout 
*Salmon and Cauliflower Curry 
*Mackerel with Nigella and Tomato 
*Goan Fish Curry 
*Butter Chicken 
*Quail Masala 
*Railway Goat Curry 
*Spiced Ginger Lamb Raan 
*Green Dahl with Rhubarb and Ginger 
*Puy Lentils with Cardamom and Garam Masala 
*Peanut and Potato Powa 
 
With stunning photography, easy to follow recipes and accessible explanations of flavour pairings, this will change the way you approach Indian cuisine!

The Spice Tree

Indian Cooking Made Beautifully Simple

Helena Garcia

#witchesofinstagram &ndash; here is the perfect book for your haunted kitchen!Give your baking a wicked twist with eerily clever ideas for all manner of cakes, cookies, pastries, breads, desserts and even drinks to spook up your cooking repertoire and make Halloween an occasion to remember. Whether you&#39;re a curious witch, a Halloween fiend or you just want to add a creepy touch to your baking, Helena Garcia will give you all the inspiration you need.Try her mummified eclairs, some cinnamon buns that look shockingly like brains, a batch of cookie bats, or a scarily impressive haunted tree cake and before you know it, every day will seem like Halloween.Helena wowed the Great British Bake Off judges and audience with her surprisingly ghoulish interpretations of the baking challenges and now, with her amazingly inventive recipes, you too can become the ghostess with the mostest.

The Wicked Baker

Cakes and Treats to Die For

Francesca Beauman

This enchanting, juicy history takes us from the pineapple's origins in the Amazon rainforests to its first tasting by Columbus in Guadeloupe and its starring role on the royal dinner tables of Europe. In the eighteenth-century this spectacular fruit reigned supreme: despite the fact that, at first, to cultivate just one cost the same as a new coach, every great house soon boasted its own steaming pits filled with hundreds upon hundreds of pineapple plants. As the Prada handbag of its day, a real-life, homegrown pineapple was a powerful status symbol, so much so that at first, it was extremely unusual actually to eat the fruit. The image appeared on gateposts, on teapots, furniture and wallpaper. 
 
A new phase opened when growers in the Caribbean began supplying pineapples in the 1840s and later the first canning factory was built in Hawaii. As the story rolls on, through the heyday of pineapple chunks and cocktails, right up to the fashions of today,it touches on pineapples and sex, pineapples and empire, pineapples in art. 
 
Why is the pineapple so special? In one surprising sense it is indeed ideal. Made up of hundreds of separate fruitlets, its spirals embody the gradations of the Golden Mean - it is mathematically perfect. But it is more than that - for years a focus of traveller's tales, it is a treasure of sight and scent and taste. Packed with fascinating illustrations, this delicious book sees Fran Beauman explore the life and lore of the king of fruits: scholarly, witty and fun, it is a true hamper of delights.

The Pineapple

King of Fruits

Oz Telem

Cauliflower is the undisputed queen of the vegetable world: nutritious, available year-round, easy to cook with and, of course, delicious. It is loved by so many, and yet, most people know of only a few ways to prepare it.In Cauliflower, Oz Telem praises this humble vegetable, and shows the varied and creative ways cauliflower can fit into your daily cooking routine. Cauliflower&#39;s unique characteristics allow it to stand in for many ingredients&mdash;it can serve as a low-carb replacement for rice, bulgur wheat and semolina, transform to a silky cream in place of dairy, come as a main course instead of chicken tenders or steak, be turned into a rich, potato-like mash and more.Beyond the recipes and captivating photography, this book places special emphasis on techniques and cooking methods, and contains a comprehensive introduction to cauliflower and its special attributes.

Cauliflower

Over 70 Exciting Ways to Roast, Rice, and Fry One of the World’s Healthiest Vegetables

Jancis Robinson

Julia Harding

José Vouillamoz

An indispensable book for every wine lover, from some of the world's greatest experts. 
 
Where do wine grapes come from and how are they related to each other? What is the historical background of each grape variety? Where are they grown? What sort of wines do they make and, most importantly, what do they taste like? 
 
Using the most cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct (and highlighting almost as many incorrect) synonyms, this particularly beautiful book includes revelatory grape family trees, and a rich variety of illustrations from Viala and Vermorel's seminal ampelography with century-old illustrations. Combining Jancis Robinson's world view, nose for good writing and good wines with Julia Harding's expertise and attention to detail plus Dr Vouillamoz's unique level of scholarship, Wine Grapes offers essential and original information in greater depth and breadth than has ever been available before. A book for wine students, wine experts and wine lovers everywhere.

Wine Grapes

A complete guide to 1,368 vine varieties, including their origins and flavours

Nud Dudhia

Chris Whitney

Derivative of brethren: Archaic plural of brother 
 Derivative of bredrin: A very good friend; a best friend or someone with whom you go back very farEnter the world of breddos Tacos and discover the ultimate in edible plates with this inspired, innovative taco cookbook. The brainchild of Nud Dudhia and Chris Whitney, the undisputed kings of street food, the duo offer over 75 recipes for tacos, tostadas and small plates and over 70 condiments. Their awesome dishes include Barbacoa beef cheeks, Yucat&aacute;n chicken with mango habanero sauce, Green chorizo &amp; duck egg, Baja fish tacos and Octopus &lsquo;al pastor&rsquo; with roasted pineapple.In the book, the guys also share their ascent to taco-dom fame; detailing their meat-fuelled Fear &amp; Loathing-esque road trip around the Americas, where they discovered the greatest ever flavour combinations - on a taco.breddos Tacos: The Cookbook is guaranteed to excite even the most discerning of tastebuds whilst revolutionising what it takes to make truly epic tacos.

Breddos Tacos

The Cookbook

The Countess of Carnarvon

Join Lady Carnarvon as she opens the gates to Highclere Castle, the 'real Downton Abbey', and discover how the iconic British landmark celebrates and changes each season. 
 
This book reveals the treasures within Highclere Castle's land and estates: Georgian architecture, follies, secret gardens, the monks' garden, wildflower meadows and the woods of enchantment. Alongside history and anecdotes, this book also details sumptuous recipes for dishes inspired by local, seasonal produce, such as Heritage Tomato Tart, Highclere Baked Figs with Goats Cheese, and Honeyed Winter Vegetable Salad. 
 
Beautifully illustrated with full-colour photography, Seasons at Highclere is full of gastronomical delights, the stories of the treasures within Highclere Castle's grounds, untold secrets from the castle's archives and much more. This is the perfect gift or keepsake, and a book to be cherished for years to come.

Seasons at Highclere

Gardening, Growing, and Cooking through the Year at the Real Downton Abbey

Nathan Outlaw

Boasting 3 Michelin stars across two restaurants in Port Isaac, Cornwall, Nathan Outlaw is passionate about seafood. He is renowned for his unique style of cooking, which encourages the individual flavours of the fish and shellfish to shine through. Sourcing sustainable fish and local produce in season, Nathan uses his considerable flair to take simple fish cooking to new heights.&#160; 
 
 In this impressive cookbook&#160;Nathan offers advice on sourcing and buying fish and shellfish, then guides you through the various cooking techniques. The core of the book takes you through the individual fish and shellfish &ndash; &shy; brill, bream, sea bass, salmon, scallops, squid and more &ndash; suggesting the best cooking techniques and how to match the fish with sauces and accompaniments. He then offers recipes ranging from everyday quick dishes to signature dishes from his restaurant.&#160;Also included&#160;is a detailed photographic guide to preparing the different types of fish and shellfish. 
 
 Photographed on location in Cornwall, this superb book has a real sense of place and shows how easy it is to replicate Nathan&sup1;s beautiful food at home.

Nathan Outlaw's British Seafood

Marco Pierre White

Wild Food from Land and Sea contains over eighty main recipes, plus sauces, vegetables and garnishes, many of which can be made in advance. There are recipes for starters, fish dishes, meat dishes, puddings, pasta, risottos and pastries. This book reveals that behind the hype, there is a professional, dedicated chef of astonishing talent. His mastery is based on the solid foundations of French classical cuisine, but it is informed by a modern feeling for the importance of the highest quality and freshness, by a receptivity to influences from around the world, by exquisite simplicity and profund originality. Above all, the book aims to make accessible the secrets of his success to all amateur cooks, and is full of brilliant tips based on his incomparable feeling for the potential in natural foods from land and sea. 
 
Marco's innumerable tips on adapting recipes to suit your ingredients ensure that even amateurs will be able to serve delicious food with style and entertain with confidence.

Wild Food from Land and Sea

Joel Gazdar

Aiste Gazdar

Reconnect with nature to feel happy and healthy. 
 
The Mayan Salad. The Raw Chocolate Tart. The Forgotten Ecstasy Smoothie. These delicious and creative offerings from London’s revered Wild Food Café have become classics for a new generation. Now their creators are ready to share them with the world – as well as the natural, seasonal philosophy that underpins them. 
 
Joel and Aiste Gazdar have grown the Wild Food Café to become an oasis of nourishing raw-centric plant-based food in the middle of the city: a beacon of community, wellness and innovation. 
 
At the very heart of what they do is playful learning inspired by time, elements, seasons and nature. How might the energies of dawn inspire a light savoury meal to wake up the senses? How can we use herbs in our daily routine to keep calm and balanced? How can we create rich and intricate root vegetable feasts to ground and support us in the darker, colder days? 
 
From hearty one-pot stews, raw breads and sea vegetable salads to super-food custards, probiotic tonics and iconic raw desserts, as well as transformative well-being practices such as wild water foraging and recapitulation meditation, this is a book for anyone who wants to nourish their mind, body and heart.

Wild

Plant-based Recipes to Nourish your Wild Essence

Paul Greenberg

We eat more fish than ever before. But what's the story behind the fish on your plate? Where did it come from? Which fish can we buy without worrying? What's the difference between wild, farmed and organic? What does overfishing mean - and should humans just stop eating fish altogether? 
 
Paul Greenberg takes us on an eye-opening culinary journey from trawler to table, travelling to fair trade Eskimo fisheries, Norwegian mega salmon farms and rough South Pacific seas in search of wild tuna. Along the way he gives us the facts about fish, showing how the choices we make when we're faced with a seafood menu or supermarket shelf affect the whole world.

The Fish on Your Plate

Why We Eat What We Eat from the Sea

Tom Parker Bowles

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

The Year Of Eating Dangerously

A Global Adventure in Search of Culinary Extremes

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

Charles Hennessy

Marco was born of working-class parents on a bleak council estate in Leeds, and his Italian mother died when he was six years old. Today he has become a star chef of international renown, a controversial media celebrity, a national icon of the 1980s and 1990s, and a multimillionaire entrepreneur - all before the age of 40. How has this staggering rise to fame and fortune been achieved? MPW (as he calls himself and many of his new restaurants) is today widely regarded as the best cook in the country, but his astonishing talents and understanding of food are only part of the explanation. As this fascinating book reveals, there are many sides to this complex man which the massive media coverage he has received over the years have never revealed. Charles Hennessy tells the story with insight: the unpromising early life, his first job as a kitchen porter in Harrogate, the epiphany at the age of 17 when he went to work at the Box Tree restaurant in Ilkley, his arrival in London, learning under the Roux brothers, Pierre Koffmann and Raymond Blanc, and the opening of his own first restaurant, Harvey's from whence his fame and fortune grew.

Making of Marco Pierre White,Sharpest Chef in History

Anja Dunk

Selected for Jamie Oliver's Cookbook Club 
 
‘I love it. As soon as I opened this, I felt it was Christmas.’ – Diana Henry 
 
Advent celebrates the magical run-up to Christmas with over 100 classic German baking recipes. 
 
The Advent season is one of the most special times of the year, when candles twinkle, the Christmas tree is decorated, and the smells of cinnamon, nutmeg and clove fill the kitchen. 
 
In the modern classic Advent, Anja Dunk shares her recipes for the very best of traditional German festive bakes. From lightly spiced Lebkuchen, frosted cinnamon stars, jam-filled ginger hearts, snow-capped coconut macaroons, to marzipan-filled Stollen, edible tree decorations, lucky meringue mushrooms and a gingerbread house dripping with candies and sugar icicles, you will find delectable spiced treats to fill your Bunter Teller and share with friends and family. 
 
Featuring Anja’s own linocut illustrations and evocative photography, this stunning, burgundy-coloured clothbound edition will be a family favourite for many years to come. The weeks of Advent hold all the sweet, almost unbearable anticipation of Christmas for days on end and this gorgeous book embraces that fairy-tale feeling within its pages.

Advent

Festive German Bakes to Celebrate the Coming of Christmas

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