Salman Rushdie is one of the world’s most acclaimed, award-winning contemporary authors. Translated into over forty languages, his sixteen works of fiction include Midnight’s Children – for which he won the Booker Prize in 1981, the Booker of Bookers on the 25th anniversary of the prize and Best of the Booker on the 40th anniversary – Shame, The Satanic Verses, Quichotte and Victory City. His latest book, Knife: Meditations After an Attempted Murder was a number one Sunday Times bestseller. A former president of PEN American Center, Rushdie was knighted in 2007 for services to literature and was made a Companion of Honour in the Queen's last Birthday Honours list in 2022.

Salman Rushdie

Salman Khan is the founder and CEO of Khan Academy, a nonprofit with the mission of providing a free, world-class education for anyone, anywhere. His lessons on YouTube have revolutionized learning, garnering billions of views globally. Recognized as one of Time’s 100 Most Influential People in the World, Khan is also the founder of schoolhouse.world, Khan Lab School, and Khan World School, and the author of The One World Schoolhouse. He holds three degrees from MIT and an MBA from Harvard Business School.

Salman Khan

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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

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

Dan Toombs

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

The Curry Guy Easy

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

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

Anjum's New Indian

Noor Murad

THE GUARDIAN'S TOP FOOD BOOK OF 2025. 
 
"I adore this book. It’s personal, beautifully written – Noor’s voice draws you in and holds you there – and the recipes are absolutely glorious." – Diana Henry 
 
"There’s an incredible generosity to Noor’s cooking, capturing the spirit of so many cooks across the Middle East: bold gestures, big flavours, whole universes of food around a single table. Noor is also a unique talent; her cooking reflects the essence of home comfort, plus an unmatched innovative palate." – Yotam Ottolenghi 
 
In Lugma, Noor offers over 100 recipes as an ode to the food she grew up eating – traditional flavours and modern dishes from Bahrain, the surrounding Middle East, and beyond. 
 
Lugma in Arabic means a bite. For Noor, as a chef and co-author of two Ottolenghi Test Kitchen cookbooks, her career has been centred around taking bites of food and analysing them to create the perfect dish. Raised in Bahrain and now based in London, Noor takes you on a culinary journey to celebrate her own food culture. Her recipes are inspired by the foods of her upbringing: the elaborate rice dishes and black limes of the Gulf, an abundance of herbs and sour flavours from Iran, liberal spice and chilli heat from India and the vibrant foods of the Levant – to create a unique collection of traditional and re-imagined dishes from the Middle East. 
 
From Spring Time Fattoush and Stuffed Baby Aubergines to Slow-cooked Fenugreek Lamb with Pickled Chillies and Pistachio Cake with Labneh, these beautiful and inspirational recipes are full of love and warmth to be recreated in your own kitchen.

Lugma

Abundant Dishes And Stories From My Middle East

Quadrille

Known for his iconic roles in films such as The Matrix and John Wick, and more recently for his philanthropy, Keanu Reeves has garnered a reputation as one of Hollywood’s kindest stars. 
 
Featuring words of wisdom on life, acting, hope and resilience, What Keanu Says is a compilation of the actor’s most inspirational quotes. 
 
“The simple act of paying attention can take you a long way.” 
 
“I was also raised to treat people exactly how I would like to be treated by others. It’s called respect.” 
 
“I don't want to be part of a world where being kind is a weakness.”

What Keanu Says

The Unofficial Collection

Mark Diacono

‘A joy from cover to cover.’ – Nigella Lawson. 
 
‘His best book yet. Abundance is an absolute delight.' – Diana Henry. 
 
'This book is extremely special. Sublime writing, sublime recipes, sublime photography - it is a triumph. I'm buying it for myself and for everyone I love.’ – India Knight. 
 
Abundance is a record of one man’s year living on the south-west coast of England as he quietly contemplates life, nature and his next meal. 
 
With his days distracted by the ping of communication and the tug of commitments, Mark Diacono wondered how he might better savour this one precious life. He started to write and photograph each week, hoping that this simple commitment might sharpen his appreciation of the magic in the everyday and his time spent in the kitchen. It reminds us that abundance comes in many forms – the passing of the seasons, our connection to the world around us, and the wealth that a garden, a town and its surrounding landscapes offers. 
 
With over 80 recipes like Early summer shakshuka, Salsify and radicchio gratin, Onion seed and oregano flower focaccia, Fig leaf and olive oil ice cream, and a Mulberry martini, there are dishes to inspire and satisfy every week as the year unfolds before you.

Abundance

Eating and living with the seasons

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

Jenny Rushmore

Learn to sew a wardrobe of confidence-boosting clothes with&#160;Sewing the Curve, even if you&#39;ve never picked up a needle before! When you&#39;re curvy or plus size, it can be hard finding clothes that fit well and express your personality &ndash; but learning to sew can also be intimidating, especially if you&#39;re not in the size range of most beginner sewing patterns. In Sewing the Curve, Jenny Rushmore, the body-positive, plus-size founder of Cashmerette, will have you sewing fantastic clothes &ndash; that fit! &ndash; in no time, with 6 full-size sewing patterns (UK sizes 16&ndash;36/US size 12&ndash;32/EUR sizes 44&ndash;64) including a wrap skirt, swing dress, quilted jacket and knit pants, to learn with. Start with core skills, from threading a sewing machine, to understanding sewing patterns, and measuring yourself accurately, and then once you&#39;ve mastered the basic techniques, learn how to put them to the test, and sew your first garment &ndash; one you will love to wear, because it&#39;s designed for bodies just like yours. By the end of this book, you&#39;ll be able to sew clothes with ease and confidence, in any style or fabric, that fit and express your unique style. Sewing the Curve is the perfect companion for Jenny Rushmore&#39;s plus size fitting bible, Ahead of the Curve.

Sewing the Curve

Learn How to Sew Clothes to Boost Your Wardrobe and Your Confidence

Selin Kiazim

"Inspiring, thoughtful and incredibly useful. Selin Kiazim thinks like a chef but writes for cooks everywhere." &ndash; Diana Henry"Once again Selin has created a truly impressive mouth-watering entity. It&rsquo;s fabulous and well-written, thoughtful and generous in its information." &ndash; Peter GordonThree looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast &mdash; the fundamental building blocks that will transform a modest dish into the star of the show.Chef Selin Kiazim gives you the know-how on how to use ingredients from the store cupboard or fridge and combine them in a way that elevates every single element. Whether you want a simple midweek meal or a centrepiece to blow your guests&#39; socks off, there&#39;s something for all occasions.Starting with a guide to the basic foundations of a dish, along with clever ideas for pickles, dressings and condiments to get the balance right, the recipes are then divided by type of food &ndash; alliums, beans, greens, pulses and grains, brassicas, fruit, nightshades and mushrooms, nuts, poultry and meat, seafood, and roots and tubers.Selin&#39;s recipes show that a meal can be so much more than the sum of its parts through the simple guidelines of using acid, texture and contrast in each dish.

Three

Acid, Texture, Contrast – The Essential Foundations to Redefine Everyday Cooking

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

Nisha Parmar

&lsquo;Nisha&rsquo;s food is so exciting and clever and takes me on an unexpected journey every time. Her creations at dinner parties are truly memorable &ndash; we end up talking about her dishes and craving them time after time!&rsquo; &ndash; Joe Wicks 
 
 &lsquo;Nisha has this magical touch for making incredible food people really want to eat and really love to share. Thanks for inspiring us and sharing all your secret stress-free tricks to make it effortless, flavourful and fun, especially when we&rsquo;re throwing together a last-minute dinner party and the clock is ticking!&rsquo; &ndash; Melissa Hemsley 
 
Nisha Parmar knows how to cook for a discerning crowd. Having shone on MasterChef and now as a private chef to celebrities, she has the experience and insight to guide you through creating a successful feast without the fuss. Influenced by her travels in Asia, Nisha&rsquo;s recipes are bursting with flavour &ndash; from zingy and fragrant to warming and comforting &ndash; and often with an unexpected twist. With menu ideas and over 100 recipes, including Chilli Paneer Dumplings, Mombasa Prawn Masala and Pina Colada Tarte Tatin, these are stunning, nutritious recipes that have been simplified for the home cook. People love to have their friends and family over, but it can feel overwhelming &ndash; so Nisha includes tips and tricks on how to plan a menu and tablescaping so you can create beautiful meals to remember. Share celebrates food that brings us together, whether it&rsquo;s for a special event or an impromptu Friday night dinner with friends. Learn to do it with ease, so you can enjoy the occasion as much as your guests!

Share

Asian-inspired Dinner Party Dishes

In The Curry Guy Light, Dan Toombs, aka the Curry Guy, showcases over 100 recipes that are: <ul><li>Lower in carbs and calories than most other Indian recipes</li><li>Lower in fat and salt without lacking flavour</li><li>Delicious and fresh-tasting</li></ul>Dan has spent many years researching the food of Kerala and Goa, as well as learning the secrets of Indian restaurants. In The Curry Guy Light he shows that you can make your favourite curry house meals but at the same time know that it&rsquo;s really good for you &ndash; you&rsquo;d never know it when the food works its magic!He&#39;s developed a new, lighter version of his classic base sauce, and created lower-cal versions of curry house classics, including starters like onion bhajis and spicy hot chicken wings, indulgent Goan prawn curry, chicken tikka masala and saag paneer, your favourite sides such as tarka dhal and coconut rice, plus chutneys and snacks. All the recipes have clear, step-by-step instructions, and are guaranteed 100% delectable. It&#39;s the curry cookbook you&#39;ve been waiting for!

The Curry Guy Light

Over 100 Lighter, Fresher Indian Curry Classics

Alison Davies

&#39;Instructions for living life. Pay attention. Be astonished. Tell about it.&#39; 
 Mary Oliver 
 &#160; 
 More and more of us are suffering from the daily stresses and strains of modern life. Forever in a rush, it&rsquo;s hard to slow down, focus and enjoy living in the moment. Mindfulness can break the cycle of unhappiness, stress and anxiety to help you to find some peace in this frantic world. 
 &#160; 
 A follow up to the bestselling Little Book of Mindfulness, this book explores the ways in which we can achieve mindfulness in our daily lives and regain focus, whether through home and family, in nature, at work, in your relationships or improving your general wellbeing. 
 &#160; 
 By taking a few minutes out of your day to de-stress and de-clutter your mind, you can regain control and rediscover the joy of living a more mindful existence.&#160; 
 &#160;

The Little Book of Mindfulness II

Peace | Life | Calm

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

Anjum's Indian Vegetarian Feast

Fabulous Fresh Indian Food

Anurag Aggarwal

Indian Made Easy is a delicious collection of more than 70 authentic, easy-to-follow recipes. 
 &#160; 
 Anurag Aggarwal grew up eating the food of north India; his memories of traditional home cooking encompass bold flavours, fragrant spices and the freshest of ingredients. In Indian Made Easy, he shares a modern, vibrant collection of recipes which preserve the heart and soul of Indian cuisine, but which are all designed with simplicity in mind. 
 &#160; 
 This cookbook teaches you to prepare everything from paratha and pakora to steaming cups of masala chai. You&rsquo;ll learn to recreate naturally vegetarian dinners like paneer tikka, or meat-based dishes like slow-cooked lamb rogan josh. Plus, discover a mouth-watering selection of methi (sweet things), from cardamom rice pudding to halwa and gulgula (Indian-style donuts). 
 &#160; 
 Featuring commonly available ingredients and clear, accessible instructions, Indian Made Easy reveals just how effortless Indian cooking can be. 
 
 Also available in the Made Easy series are Vietnamese Made Easy, Thai Made Easy and Chinese Made Easy. 
 
 &#160;

Indian Made Easy

Simple, Modern Recipes for Every Day

In India, a curry is a dish whose sauce is flavoured with a harmonious blend of spices. In the new edition of this deliciously spicy book Anjum Anand presents an eclectic choice of her favourite curries. As with all Anjum's recipes, they are written to suit a lighter, healthier way of eating; but every dish bursts with the flavours of India. Some are simple one-pot curries while others recreate the multi-layered flavours of restaurant classics. Divided into chapters on Fish and Seafood, Poultry and Game, Meat and Vegetable curries, there is a final chapter featuring the usual accompaniments: vegetable side dishes, breads, rice, chutneys and raitas.  This is the essential book for all lovers of Indian food, whether they are confident cooks or novice enthusiasts.

I Love Curry

The Best Indian Curries You'll Ever Cook

Maunika Gowardhan

A New York Times Best Book of 2025 
 
'I would pretty much cook anything @cookinacurry told me to.' – Mindy Kaling 
 
Curry takes you on a culinary journey through the diverse and delicious world of regional Indian curries. 
 
Full of insights into the origins and the variety that make these curries truly special, Curry is a definitive guide to eating your way across India’s incredible flavours. Thanks to their own crops, culture and traditions, each Indian state has distinct differences in the curries they create. From the aromas of the Himalayan region in the North to the fiery tastes of the South, the recipes in Curry bring the essence of each region into your kitchen. 
 
Discover the Kolhapuri Kaala Lamb Sukka, spiced masala lamb, or the humble but delicious Lucknowi Aloo Matar, a potato and green peas curry. You will even learn how to improve the basics of your Indian cookery, including how to much paneer from scratch and how to make ghee. 
 
Whether you are cooking curry for the first time or are an experienced cook keen to discover new and exciting recipe ideas, Curry brings you all the tastes of India with authenticity, ease and passion. Get ready to embark on a culinary adventure that unifies the flavours of India in the comfort of your own kitchen.

Curry

Recipes From Indian Home Kitchens

The Curry Guy Bible brings together 200 of Dan Toombs&#39; classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeaways and food stalls. Fans of The Curry Guy love his recipes &ndash; because they *really* work, tasting just like your curryhouse favourites.For the first time Dan offers 150 of his most popular recipes in one place, everything from Chicken Tikka Masala to Lamb Rogan Josh, Saag Paneer to Vegetable Samosas, Tandoori King Prawns to Shawarma Kebabs. Plus there are 50 brand-new, mouthwatering recipes that you won&#39;t find anywhere else. Here are all the starters, sides, curries, grills, breads, chutneys and rice dishes you will ever need, including some exciting new veggie options.With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need.

The Curry Guy Bible

Recreate Over 200 Indian Restaurant and Takeaway Classics at Home

Sabrina Gidda

"Sabrina&rsquo;s modern take on traditional South Asian dishes and the stories behind them makes an entertaining and tempting book!" &ndash; Michel Roux Jr"Sabrina is the real deal... The delicious flavour combinations, fun playfulness of classic dishes and a genuine love for storytelling and recipe writing makes this a must for any bookshelf." &ndash; Ravneet Gill"Sabrina has produced the most colourful, exciting book I&rsquo;ve seen in a long time, coming from the heart. Each recipe is packed with love and vibrancy, and I can&rsquo;t wait to cook from it." &ndash; Jos&eacute; PizarroModern South Asian Kitchen is a fascinating collection of recipes, encompassing traditional family dishes passed down through generations to contemporary, eclectic recipes that reflect a collaboration between cultures and experiences. We see the merging of Sabrina&#39;s professional career in modern European kitchens unite with her Punjabi heritage, culminating in 90 unique and stunning recipes that are comforting, playful and big on flavour. She pays homage to her mother&#39;s most iconic dishes along with personal tributes to dishes her grandmother made. She believes that flavour and enjoyment are imperative &ndash; and offers snacks and small plates for entertaining, quick and light meals for midweek meals and encourages the mixing and matching of recipes for feasting and friends &ndash; teaching us not to be fearful of our spice cupboard. In her words, she is &lsquo;creating new traditions as well as honouring old&rsquo;. From the Only Dal You&rsquo;ll Ever Need and Cauliflower Cheese Parathas to Punjabi Panzanella and Black Cardamom Custard Tart, these are ingenious, considerately spiced recipes you won&rsquo;t have seen before. Along with a personal story of her journey, Sabrina also features conversations with eight of her &#39;sisters&#39; from South Asian heritage, continuing the thread of connecting with your history whilst breaking cultural and culinary boundaries. Modern South Asian Kitchen is a thought-provoking testament to modern South Asian cuisine as well as a joyful celebration of how cooking food brings together communities, families and friends.

Modern South Asian Kitchen

Recipes And Stories Celebrating Culture And Community

Tessa Kiros

Tessa Kiros, renowned for her exquisite food and travel books, takes us on a fascinating journey across the globe to explore French culinary influences in far-flung destinations. Her journey begins in Provence, where Tessa first fell in love with French food, and explores the Mediterranean region&rsquo;s links between the indigenous ingredients, flavours, materials and traditions.She then takes the path of early French explorers, travelling to the island of Guadeloupe in the Caribbean; Vietnam in South-east Asia; Pondicherry on the Bay of Bengal, India; La R&eacute;union, a French island in the Indian Ocean; finally returning to France and landing in Normandy, where the cuisine is so different from the South of France. In each destination, Tessa delves into the history and culinary traditions of the country (or region), discovering how French cuisine has become embroiled with local ingredients and traditions.The result is an intriguing collection of recipes that will appeal to all those with a broad interest in food and culture.

Provence to Pondicherry

Recipes from France and Faraway

Indian food is one of the UK&#39;s favourite cuisines, so why don&#39;t we cook it more often at home?This book is the answer: Anjum shows how we can all create a delicious curry in just 20 minutes, and provides tips on stocking your cupboards with time-saving &#39;cheat&#39; ingredients and a plethora of hints on how to make cooking Indian at home as easy as possible, while the &#39;Take One - &#39; feature shows you how to make three great meals from just one storecupboard ingredient.Whether you&#39;re feeding the family, puzzling over how to jazz up vegetable dishes, or entertaining friends, there&#39;s something here for every occasion. A plethora of spicy salads, using fresh vegetables and grains, will suit the modern lighter style of eating, while a chapter of fabulously fresh Indian &#39;tapas&#39; makes entertaining a dream.After a busy day at work, throw together Anjum&#39;s lamb kebabs with a yoghurt-apricot relish in 10 minutes flat, or make tandoori salmon tacos that children will adore. And save room for pudding; a luscious ginger chai tiramisu will satisfy the most jaded palate!

Anjum's Quick & Easy Indian

Fast, Effortless Food for Any Time and Place

Tarunima Sinha

Every baker owns a round cake tin &ndash; but did you know how versatile and hard-working it can be? 
 
 Tarunima Sinha&#39;s glorious cake creations are the stuff of Instagram dreams. And yet her baking journey started only when she came to the UK from northeast India in 2001, repurposing an 8-inch/20cm chapatti tin from her childhood as a cake tin. Now, as @mylittlecaketin, she has devised breathtaking recipes for everything from Sponges to Lamingtons to Cheesecakes and Friands, all fitting within that most basic of baking items. 
 
 In the stunning My Little Cake Tin, Tarunima takes you through every cake recipe you&#39;ll ever need &ndash; from reinvented classics and seasonal everyday cakes to beautiful bakes from around the world, dessert-inspired cakes and buttercream cakes, plus a whole free-from chapter. And you&#39;ll only ever need a single tin!

My Little Cake Tin

Over 70 Versatile, Beautiful, Flavourful Bakes Using Just One Tin

Dan Toombs a.k.a The Curry Guy has spent the last two decades travelling and researching the best curries the world has to offer. In Curry Guy Chicken he celebrates flavourful chicken dishes from around South and Southeast Asia. Because chicken is such a versatile ingredient, Dan showcases different techniques &ndash; from stir-fried and deep-fried to braised grilled and roasted &ndash; all in his accessible and straightforward style. Create Punjabi Chicken Samosas to snack on, enjoy Spicy Sri Lankan Chicken Curry for a Friday night, make Stuffed Chicken Legs for the BBQ or perfect your Korean Spicy Ramen to impress guests. Including traditional karahi dishes from India and Pakistan, some inspirational BBQ recipes and of course basic gravies and curries, there is a recipe for every occasion. 
 
 Packed with vibrant recipes and beautiful photography, Curry Guy Chicken will inspire any spice lover to get into the kitchen. 
 &#160;

Curry Guy Chicken

Deliciously Spiced Recipes From South And Southeast Asia

Mandy Yin

Shortlisted for the Fortnum &amp; Mason Food and Drink Awards (2022)Guild of Food Writer&rsquo;s Awards, Highly Commended in &lsquo;First Book&rsquo; category (2022)Andr&eacute; Simon Awards shortlisted (2022)"Beautiful, inspiring, but above all authoritative. Mandy Yin holds all the secrets to exquisite Malaysian cooking... It is a rare treat that she&#39;s chosen to share them." &ndash; Grace Dent, restaurant critic for the GuardianA soulful tribute to Malaysian cuisine, from snacks, soups and salads, to rice and noodle dishes, curries and sweet things.Sambal Shiok is a brilliant collection of over 90 accessible recipes that were handed down from Mandy Yin&rsquo;s mother as well as those that she has developed for her critically acclaimed, award-winning London restaurant. The recipes &ndash; such as her signature curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice &ndash; can be made for a weekday family meal, a dinner party or celebration. Malaysian food results from the unique merger over centuries of indigenous Malay ingredients with Indian spices and Chinese techniques. Every dish delicately balances sweet, sour, salty with chilli heat and a hint of bitter. With Mandy&rsquo;s evocative look at Malaysian food culture, her recipes, and the basics of a Malaysian pantry (shrimp paste, lemongrass, tamarind and coconut milk), you can easily enjoy the most delicious Malaysian meals at home.

Sambal Shiok

The Malaysian Cookbook

In this new book, the Curry Guy, Dan Toombs, brings you his best ever recipes for cooking outdoors and on a barbecue.With simplicity in mind, most of the 100 recipes can be cooked on a kettle-style barbecue &ndash; you&#39;ll be amazed at how much can be cooked this way, no matter what the weather! Curry-house dishes and flavours work exceptionally well for grilling and live-fire cooking.Alongside familiar meals like kebabs and skewers, naans and tandoori chicken, Dan has developed original recipes for popular street food, as well as the most popular one-pot curries that can be cooked over the fire. In addition to the recipes, there is clear information about types of barbecue, cooking techniques, fuel types, how to light your barbecue and even the basics of using a tandoor oven.It&#39;s the ultimate crossover &ndash; Curry Guy meets BBQ!

Curry Guy BBQ (Sunday Times Bestseller)

100 Classic Dishes to Cook over Fire or on Your Barbecue

Rene Subash

Need rice-spiration? This book will transform the way you cook rice, from the simply perfect, fluffy bowl of rice to the Ultimate Chicken Biryani, by way of some ‘cheat’ global dishes, including 
Veggie Bibimbap, Onigiri, Cheesy Arancini Balls and Lazy Person’s Fried Rice. Rice is one of the most versatile, affordable and filling household staples, so don’t leave it lingering at the back of the cupboard, just to be used as a side, but showcase it as a wonder ingredient that can be used in one pan dishes, roasts, salads, curries, stir-fries, breads, sweets and so much more. 
 
Rene Subash grew up in a South Indian family, where ‘There’s rice at home’ was a much-used phrase, and nearly every meal included rice in at least one shape or form. She has travelled all over the world to discover how rice is prepared in myriad different ways and has consequently created stunningly simple recipes we can cook at home. This is a single subject cookbook with heart and soul and the ONLY cookbook you need to improve your rice repertoire.

There's Rice at Home

80 Global Recipes Celebrating Rice

Josceline Dimbleby

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

Orchards in the Oasis

Travels, Food and Memories

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

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