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

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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

Dan Toombs

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

The Curry Guy

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

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

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

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

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

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

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

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

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

Maunika Gowardhan

&#39;I would pretty much cook anything @cookinacurry told me to.&#39; &ndash; Mindy Kaling 
 
Curry takes you on a culinary journey through the diverse and delicious world of regional Indian curries. 
 &#160; 
 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&rsquo;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. 
 &#160; 
 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. 
 
 &#160;

Curry

Recipes From Indian Home Kitchens

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

Kwoklyn Wan

One Wok, One Pot offers 80 effortless recipes that are cooked in just one pot &ndash; a slow cooker, rice cooker, traditional clay pot or, of course, the humble wok.From Veggie Satay Noodles and Pork Belly Hot Pot to Five Spice Wings and XO Fried Rice, Kwoklyn Wan shares a collection of much-loved, tasty and foolproof recipes to make at home. Influenced by the many delicious East and Southeast Asian cuisines and flavours &ndash; from Japan and Korea to Thailand and Malaysia &ndash; the recipes in this book are simple and delicious. Just prep a few ingredients, use your favourite pot and reduce the washing up, with this brilliant book that every kitchen needs.

One Wok, One Pot

Fuss-free and Delicious Dishes Using Only One Pot

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

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

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

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

Yui Miles

Dive into Thai cooking with this delicious collection of more than 70 authentic, easy-to-follow recipes. With clear, uncomplicated instructions and accessible, supermarket-friendly swaps for traditional Thai ingredients, Thai Made Easy demystifies the process of cooking flavourful Thai dishes at home. You&rsquo;ll learn to cook everything from classics like chicken satay, spring rolls and pad Thai, to all your favourite Thai curries from scratch, from red and green to Panang, massaman and beyond. With plenty of plant-based recipes, this cookbook contains every Thai recipe you&rsquo;ll ever need. Discover just how easy it is to recreate your favourite dishes at home, with Thai Made Easy.

Thai Made Easy

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 One Pot his mission is to bring you all the best one-pot curries, stews, soups, stir-fries, braises and roasts you could ever need. Dan has drawn over 150 recipes from a lifetime of global travels, spending over five months on the road researching this book. Collaborating with local chefs and restaurants all over the world, he has developed an extraordinary collection of spicy delights, from Malaysian Devil Curry to Sri Lankan Black Pork Curry, Cape Malay Bobotie to Hungarian Goulash. Plus his popular curry house dishes no longer need a base sauce to taste just as delicious, including Chicken Tikka Masala, Beef Madras and Chicken Dhansak. Packed with beautiful colour photography, and featuring tips and tricks to make the perfect dish every time, Curry Guy One Pot will transport you thousands of miles without having to leave your own kitchen!

Curry Guy One Pot

Over 150 Curries and Other Deliciously Spiced Dishes from Around the World

Rosie Reynolds

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

Posh Kebabs

Over 70 Recipes for Sensational Skewers and Chic Shawarmas

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

Ed Smith

&#39;So many great ideas and a lot of brilliant egg &#39;accessorising&#39;. I can&rsquo;t think of anyone whose life wouldn&rsquo;t be improved by having this book. It&#39;s a triumph!&#39; &ndash; Diana Henry 
 
 &#39;I love the recipes, writing, photography and ethos &ndash; flavour-packed, globally inspired egg dishes, on the table in minutes. This will be very well used in my kitchen and in yours too! An instant classic.&#39; &ndash; Rukmini Iyer, author of The Roasting Tin seriesA compendium and celebration of eggs. 
 
 Over 100 recipes and ideas that make eggs the star of the show. Whether you&rsquo;re partial to fried, poached, boiled, baked, scrambled or set, in this definitive book you&rsquo;ll find all the inspiration you need for breakfast, brunch and beyond. From everyday classics to reinventions of old favourites with surprising twists, Good Eggs is a collection of delicious and dependable dishes that will take your eggs to the next level. 
 
 From simple eggs with a twist, such as Fried Eggs with a Crisp Cheese Skirt, Savoury Eggy Bread, and Kimchi and Blue Cheese Omelettes, to essential global classics such as Huevos Rancheros, Eggs Bhurji and Menemen, as well as eggs that cater for large groups, this fun and inventive cookbook is for egg-lovers everywhere.

Good Eggs

Over 100 Cracking Ways to Cook and Elevate Eggs

Sue Quinn

Chocolate has beguiled us for millennia. From the spiced drinks sipped by the elite in ancient Mesoamerica to the artisan bars spiked with intriguing flavours we devour today, chocolate has always had a magical pull on our senses. Exotic, indulgent, hedonistic and sensual, its power over us somehow exceeds the sum of its parts.This ground-breaking exploration of chocolate, by award-winning writer and lifelong cocoa enthusiast Sue Quinn, will intrigue, inspire, surprise and fascinate you in equal measure.In these pages is a wealth of cultural, historical and culinary information about the story of chocolate through the ages and across the world, illustrated with vintage packaging, iconic adverts and stunning illustrations.Interspersed throughout the book are 80 tantalising sweet and savoury recipes, such as Salted Caramel and Lime Chocolate Sauce; Triple Chocolate and Liquorice Cake with Treacle Syrup; Spelt, Cranberry and Cocoa Nib Crackers; and Sticky Slow-Roasted Beef Short Ribs with Cocoa and Maple.

Cocoa

An Exploration of Chocolate, with Recipes

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

Sanjay Aggarwal

The best way to increase flavour in a dish is to add spice. And it doesn&rsquo;t have to be complicated &ndash; including one spice blend can elevate an ordinary recipe to an instant crowd pleaser. Most of us have a few unused spice blends in the back of the cupboard because we only cook with them for one particular dish. Or we feel a bit overwhelmed by the myriad spices in the supermarket, not knowing which ones marry together to create the best flavour. Sanjay&#39;s Spice Kitchen is here to demystify spices, reassuring you that you don&rsquo;t need endless time, fancy equipment or a full storecupboard to create delicious dishes with ease &ndash; whether it&rsquo;s a working lunch, a midweek supper, a special date night, friends round at the weekend or a family feast. Enjoy Spiced Peach and Goat&#39;s Cheese Salad, Harissa Chickpea Stew, Fiery Blackened Cajun Chicken and Mamma Spice&rsquo;s Dal Makhani and, just to emphasise how versatile spices can be, there is a &#39;Spice Freedom&#39; recipe in each chapter that takes one dish and shows how, by switching the blend, you can open a world of flavour possibilities. And, if you want to go a step further, Sanjay has given away the secrets of his award-winning spice blends &ndash; including Tandoori, Garam Masala, Sri Lankan, Mexican, Za&rsquo;atar, Jerk, Harissa, Baharat and Cajun &ndash; so you can make them at home, from scratch. It&#39;s time to spice up your repertoire and create stunning dishes in the kitchen.

Spice Kitchen

Vibrant Recipes And Spice Blends For The Home Cook

The first ever curryhouse air fryer cookbook! 50 brand new recipes from The Curry Guy. 
 
 We all love our air fryers &ndash; but did you know you could use one to make delicious curryhouse favourites without tons of oil? In Curry Guy Air Fryer Dan Toombs will show you how. 
 
 Dan is a master of curryhouse cuisine and he has applied his knowledge and foolproof methods to air fryer recipes &ndash; offering everything from Onion Bhajis to Chicken Tikka, Beef Madras to Butter Chicken, Saag Paneer to Goan Pork Vindaloo, with perfect air fryer Basmati rice and Naans to serve alongside. With sumptuous colour photos throughout, plus tips and tricks for getting your curries just right, treat your family to a fuss-free curry feast with Curry Guy Air Fryer.

Curry Guy Air Fryer

50 Simple Curry Favourites

Daisy Terry

Rebecca Oliver

Max Tobias

&#39;There&rsquo;s no match for the sliced and buttered loaves of The Dusty Knuckle.&#39; &ndash; Yotam Ottolenghi&#39;If you&#39;ve never experienced the joy of a Dusty Knuckle sandwich IRL then this book will plug the massive gap in your life.&#39; &ndash; Ravneet Gill&#39;A gorgeous book from my favourite bakery, crammed full of delicious, delightful recipes full of heart and soul.&#39; &ndash; Jessie WareThe Dusty Knuckle is a celebration of recipes packed with flavour from east London&rsquo;s favourite bakery.Full of practical, easy-to-follow instructions for mixing, fermenting and shaping, this resourceful cookbook includes everything you need to know to get to grips with dough at home. From legendary Potato Sourdough to unforgettable Focaccia, there are plenty of savoury bakes to enjoy. Delicious, buttery goodness follows, starting with sweet, yeasted doughs, then moving to pastry and much more. These detailed chapters prove that there really is no better satisfaction than baking from scratch.As well as the step-by-step baking guides, you&rsquo;ll find an epic collection of recipes for Dusty Knuckle&rsquo;s infamous two-hander sandwiches and moreish soups, herby salads, and citrusy sauces to enjoy on, in and with bread. Whether it&rsquo;s Meatballs with Melted Cheese or indulgent Porchetta; Squash, Crispy Sage and Chilli Butter or Charred Hispi with Romesco, there&rsquo;s something for everyone.

The Dusty Knuckle

Seriously Good Bread, Knockout Sandwiches and Everything In Between

James Martin

More Home Comforts introduces 100 new recipes from James Martin, favourites that you will want to cook time and time again.This brand new book features super-fast Instant Comforts, including Pea and Parmesan Soup and Keralan Prawns; Sharing Comforts for when you have a tableful, like Lamb Belly with Barbecue Sauce or Dahl Chicken with Naan Bread; Childhood Comforts such as soothing Fish Pie or Tomato Soup; Posh Comforts for when you&#39;re entertaining, with the likes of Carpaccio of Tuna and Perfect Rump Steak; Indulgent Comforts that are naughty but nice (Dark and White Chocolate Cherry Brownies, Churros with Peaches and Custard); and Sweet Comforts, with classic cakes and bakes like Fruit Meringue Gateau and Sticky Toffee Roulade.James guides you through the recipes with their clear, easy-to-follow instructions and beautiful photography. Whether you want a seasonal summer salad or an autumnal roast, here are all the recipes you will need from a master of his trade.

More Home Comforts

Cooking in a slow cooker saves time, money and effort &ndash; and curries are some of the most delicious dishes you can make in one. In&#160;Curry&#160;Guy&#160;Slow Cooker&#160;Dan Toombs offers foolproof recipes for creating&#160;curryhouse classics at home, all with minimal fuss and washing-up. 
 
 Dan is a master of&#160;curryhouse cuisine and he has now applied his knowledge and cooking tips to slow cooker recipes &ndash; just start your delectable Chicken Tikka Masala, mouth-watering Lamb Rogan Josh, Spinach Daal or Saag Aloo ahead of time, and when you&rsquo;re ready to eat a&#160;curry&#160;feast will await you.&#160; 
 &#160; 
 With sumptuous colour photos throughout, plus tricks and advice for getting your curries to taste just like the&#160;curryhouse, treat your family to a fabulous&#160;curry&#160;feast with&#160;Curry&#160;Guy&#160;Slow Cooker. 
 &#160;

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