Danielle Steel is one of the world’s most popular and highly acclaimed authors, with over ninety international bestselling novels in print and more than 600 million copies of her novels sold. She is also the author of His Bright Light, the story of her son Nick Traina's life and death; A Gift of Hope, a memoir of her work with the homeless; and Pure Joy, about the dogs she and her family have loved. 
 
To discover more about Danielle Steel and her books visit her website at www.daniellesteel.com 
 
You can also connect with Danielle on Facebook at www.facebook.com/DanielleSteelOfficial or on Twitter: @daniellesteel

Danielle Steel

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Tim Hayward

&#39;Hayward, one of the... best food writers alive, every page a different blade, glintingly pictured and lovingly described. Kitchen porn but not sinister: A cook&rsquo;s gotta chop, a cook&rsquo;s gotta mince.&#39; &ndash; Simon Schama in New York Times&#39;Both essential and informative, useful information and sheer blade porn. Tim Hayward explores the world of knives with enthusiasm and authority.&#39; &ndash; Anthony Bourdain&#39;This is possibly the coolest book I have ever seen. Glorious in content, geeky in text and engaging in photography. This is every cook&#39;s must-have reference book! I love it.&#39; &ndash; Tom Kerridge&#39;Tim Hayward is the most serious cookery writer I know. Whatever he says, I will listen. Whatever he writes, I will buy.&#39; &ndash; Len Deighton&#39;A gleaming, razor-sharp paean to the chef s greatest weapon in Knife by Tim Hayward. Both eloquent and encyclopaedic, Knife is the ultimate book of blades&#39;&#39; &ndash; Tom Parker Bowles, Mail on SundayKnife is a love-letter to this essential culinary tool &ndash; its form, history and creation. The knife can be the most functional utensil or the most exquisite piece of design &ndash; avid collectors pay jaw-dropping sums for a piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years.Through interviews with knife-makers, chefs and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped the both the knife itself, and the ways we prepare and eat food all over the world. From Damascus blades to Chinese cleavers and sushi knives, at the heart of Knife is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description and stunning photographs.Lavishly illustrated and designed, and as cool, personal and desirable as the most intricately crafted deba, Knife opens up the world of this most covetable of culinary implements.

Knife

The Culture, Craft and Cult of the Cook's Knife

Richard Snapes

Grant Harrington

Eve Hemmingway

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

Bread & Butter

History, Culture, Recipes

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

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

The Culture, Craft and Cult of Cook's Knife

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

Su Scott

"Su has written a beautiful account of how food can help rebuild culture from treasured memories, how it conveys love and connection, and how it can ground us when we feel untethered. The recipes are totally tantalising &ndash; and thanks to Su&rsquo;s guidance, entirely achievable even for novices." &ndash; Tim Anderson"A book of belonging. Food as a love letter to family. Writing as delicious as the recipes." &ndash; Allan Jenkins, Observer Food MonthlyRice Table | bap sang is a collection of 80 recipes showcasing modern, Korean home cooking. A Korean living in the UK, Su Scott was thrown into a crisis of identity when motherhood dawned, one which she only found her way out of by cooking the dishes of her Korean childhood, seeking out the flavours and textures of memories that she hopes to pass on to her daughter. Within this intimate cookbook, Su guides you through her modern Korean larder, explores the ferments, pickles and sauces that lift Korean dishes to delicious heights and shares a comforting array of recipes, from Korean Fried Chicken and Kimchi Fried Rice, to Spicy Seafood Noodle Soup. Littered between enticing plates are tender stories of what it means to be a woman, mother and immigrant all at once and how food connects all the pieces of our lives to make us whole. This is a love letter from mother to daughter woven together by food. It&rsquo;s a book about identity and immigration. It&rsquo;s about how the food you feed your children builds a story about their heritage. But it&rsquo;s mainly a book about wonderful food &ndash; the kind of food we all want to eat right now.

Rice Table

Korean Recipes and Stories to Feed the Soul

Genevieve Taylor

Seared is a one-stop shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works.Divided into two sections &ndash; BEAST and BIRD &ndash; and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you&rsquo;ll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking.Genevieve provides essential information about setting up your barbecue, sourcing your fuel and lighting your fire, and setting up your grill, with troubleshooting tips throughout. Full of succulent, colourful recipes, Seared is the most useful, practical and comprehensive guide to grilling meat on the market.

Seared

The Ultimate Guide to Barbecuing Meat

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

Quadrille

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

Posh Sandwiches

Over 70 Recipes, From Reubens to Banh Mi

A. A. Gill

Think &lsquo;grand caf&eacute;&rsquo; and the image that immediately springs to mind is a decadent, smoke-filled place populated by coffee-drinking thinkers, writers and artists in 1930s Europe. Along with the brasserie, the grand caf&eacute; combines an opulent setting exclusively for the everyman. Z&eacute;del is such a place. Housed in a 1915 hotel off London&rsquo;s Piccadilly Circus, it was restored to its former grandeur and re-opened in 2012 with all the charm and distinction of Art Deco Paris.In this book, A. A. Gill explores the origins of the grand caf&eacute; and pays homage to the character of Z&eacute;del. Much more than just a restaurant, Z&eacute;del houses a bustling caf&eacute; leading to a sweeping marble staircase, at the bottom of which are the Crazy Coqs cabaret, the Bar Am&eacute;rican cocktail bar, and the magnificent brasserie itself.Forty iconic brasserie recipes are included in the book, such as Soupe &agrave; l&rsquo;oignon, Moules marini&egrave;res, Boeuf bourguignon, Profiteroles and Tarte au citron.Period photography and artwork help to capture the mood of this remarkable and fascinating venue.

Zedel

Traditions and Recipes from a Grand Brasserie

Itamar Srulovich

Sarit Packer

Honey & Co Daily is about food that looks good on the plate and tastes sensational, but hasn't taken all day to prepare. 
 
Based on the menu Itamar and Sarit serve at their cafe in Store Street, London, it’s the kind of relaxed, informal food we all want to eat every day – chapters include effortless recipes with Eggs, fragrant Soups, tasty ideas for In or On Bread, nourishing Salads, simple, wholesome dinner ideas in Daily Nightly, quick and easy Cookies and Cakes and even some ‘serve me in a glass’ speedy Cocktails and Desserts. From a summery Courgette & Broad Bean Shakshuka and a Crispy Za'atar Chicken Schnitzel Sandwich to Spicy Sausage, Tomato, Pepper & Goat’s Cheese Dirty Rice and Ginger & Chocolate Cookies – this is wholesome, seasonal food that will lift your spirits and improve your day.

Honey & Co Daily

Easy food for your everyday pleasure

Kim-Joy

Kim-Joy&#39;s baked creations have charmed fans since she was in the final of the Great British Bake Off 2018. Following on from her bestselling debut book, Baking with Kim-Joy, she&#39;s turning to everyone&#39;s favourite time of year &ndash; Christmas!Sharing her simple decorating techniques and her delicious flavour combinations, Kim-Joy delights novice and seasoned bakers with &ndash; amongst many others &ndash; her melted snowman cake pops, white chocolate igloos with marshmallow seals, penguin bao buns and incredible inspiration for designing your own magical gingerbread village.Whether you&#39;re after ideas for edible Christmas gifts or bigger bakes to feed friends and family, you&#39;ll find a treasure trove of adorable recipes here that will melt everyone&#39;s heart.Make Christmas the sweetest holiday of the year with Kim-Joy!

Christmas with Kim-Joy

A Festive Collection of Edible Cuteness

The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn&#39;t always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables.If you&#39;re bored of beefburgers, or if you&#39;re vegetarian and want more than scorched sweetcorn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs.With sections on Stuffed and wrapped veg, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli.Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious veg meet flame!

Charred

The Complete Guide to Vegetarian Grilling and Barbecue

Julie Montagu

Commuting, working, exercising, parenting, socialising - our lives are busy and there simply isn&#39;t the time to sustain a super healthy lifestyle. We rarely wake up feeling energised or refreshed, so we pop some vitamins, slug a coffee and get going. Julie Montagu has the answer.She is The Flexi Foodie and her book of 90 delicious recipes and friendly facts will show you how to introduce plant-based superfoods into your daily diet. Through meat-free, dairy-free and sugar-free recipes made with unrefined, wholesome ingredients, you can raise your energy levels, lose weight, lower your cholesterol, keep blood sugar levels under control, and look and feel more youthful than you have in years. Simply by adding more good foods into your day, you will naturally crowd out the bad ones.So, if you know you&#39;ve got an indulgent dinner planned, whizz up a green juice in the morning and you&#39;ll get your five-a-day in one hit. If the week ahead looks gruelling, make some high-energy power balls on Sunday and eat one every afternoon for a boost.If you love a weekly steak, serve it with one of Julie&#39;s nutrient-packed side dishes and you&#39;ve done some good with minimum effort. Enjoy what you cook, be flexible, eat well and feel so much better with Julie&#39;s brilliantly inspiring recipes.

Superfoods

The Flexible Approach to Eating More Superfoods

Anna Hedworth

"A considered use of fresh, bright flavours and produce is a constant delight throughout this lovely book. It is a beauty, and reflects Anna&rsquo;s soul in each dish." &ndash; Jeremy Lee 
 &#160; 
 "A peek behind the doors of a vibrant restaurant kitchen - its highs and lows - and a glorious collection of recipes. Anna Hedworth is brilliant with flavour." &ndash; Diana Henry 
 
 In&#160;Service, chef Anna Hedworth takes the reader through a day in her restaurant, the soothing rhythms of prep and mealtimes, and the ups and downs of service. It&rsquo;s an all-day operation, from breakfast through to dinner and post service, and the recipes reflect those times of day and the menus Anna creates for her restaurants.&#160; 
 
 Recipes are characterised by their simplicity and seasonality, including&#160;Spiced Pancakes with Poached Rhubarb &amp; Raspberry for breakfast, BBQ Bavette &amp; Courgettes with Sriracha Aioli for lunch, Braised Squid in Red wine with Fennel &amp; Samphire for Dinner, Blood Orange, Cardamom &amp; Olive Oil Cake for dessert and an array of drinks and seasonal preserves &ndash; this is an inspirational collection of stunning dishes.&#160; 
 &#160; 
 In the best traditions of chefs like Alice Waters, Stephanie Alexander, and Judy Rodgers, Anna&rsquo;s passion for food, ingredients and the place she calls home shine through in her writing. Based in the northeast of England, Anna&rsquo;s restaurants, and her food, are thoughtful, unique and compelling. As well as celebrating the joys and challenges of restaurant life,&#160;Service&#160;perfectly captures a key moment in modern British cooking and eating.

Service

One Day in a Restaurant, Over 150 Recipes to Cook at Home

Trine Hahnemann

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

Copenhagen Food

Stories, Traditions and Recipes

Claire Thomson

A mother’s recipes and her daughter’s first kitchen adventures away from home. 
 
Dear Grace is a warm, wise cookbook written by chef and food writer Claire Thomson for her daughter as she leaves home for university. Claire began addressing Instagram posts to Grace, each pairing heartfelt advice and reminiscences with a recipe to nurture and comfort. This struck a chord with parents everywhere experiencing similar emotional highs and lows as they prepared to send their children off into adult life. 
 
Each recipe begins with a note to Grace — advice about surviving deadlines, sharing meals, cooking for one, or navigating heartbreak — followed by an easy dish designed for small kitchens, tight budgets and busy schedules. 
 
Through memories and stories of family and food, Claire perfectly captures the bittersweet moment of watching your child begin their independent life — and the comfort of knowing they can feed themselves and their friends with confidence, creativity and care.

Dear Grace

Recipes from your mother, for the next chapter in life

Monica Galetti

In The Skills, Monica Galetti offers both amateur chefs and professionals basic cooking skills for cooking over 100 fabulous recipes.Building on her Masterchef: The Professionals reputation as the expert in the kitchen, Monica takes the reader through a series of essential techniques including: jointing a chicken, preparing a rack of lamb, filleting fish, making basics such as sauces, mayonnaise, pasta, meringues, caramel and souffl&eacute;s, and making breads and pastries.Once you&rsquo;ve mastered Monica&rsquo;s foolproof methods you can cook her fabulous recipes such as Braised artichoke with bacon and gin, Tartare of salmon, Roast lamb with peppers and olives, Salt caramel chocolate ganache and Apricot sabayon.With step-by-step photographs throughout, The Skills will give you all the secrets of success in the kitchen.

The Skills

How to Become an Expert Chef in Your Own Kitchen: 120 Recipes, Tips and Techniques

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

Tori Haschka

Do you want more energy? Do you want to lose weight and keep it off - without depriving yourself? Or do you simply want to be more adventurous in the kitchen and plan a meal that ISN'T based on either bread, potatoes, pasta or rice? Tori Haschka loves comfort foods more than anything but they don't always love her. She knows what it's like to use white carbs as a culinary crutch. Until she was a teenager, she would only eat things that were a pale hue. Rice. Bread. Potatoes. Noodles. Then, after an illness, she decided to try new ways to feed herself, her friends and her hungry husband. This book is a result of the many ways she discovered to happily and greedily avoid white carbs, taking inspiration from all over the world. Since eating like this, she has felt healthier and gained energy, her skin has improved and she has lost weight and kept it off. Tori's recipes will help you to stop being reliant on nutrient-poor carbs and to get more creative in your cooking. At the same time, you will inevitably feel better in body and mind. She inspires you to inject some new life into your dishes. Try Mexican Baked Eggs or Chai Bircher Muesli for breakfast; Spiced Chickpea Bombs and Courgette Frites as light snacks with drinks; sides such as Broccoli Steaks with Chimichurri and Brazil Nuts and 6 types of puree to banish mashed potatoes forever; Lamb Shank and Fig Tagine or Duck Breasts with Roast Beetroot, Radish and Cocoa for comfort food; and Peanut Butter and Jam Puddings.

Cut the Carbs

100 Recipes to Help You Ditch White Carbs and Feel Great

Caroline Eden

"There is nobody writing about food at the moment who’s committed to this level of immersion and it rings out in every line." - Tim Hayward, Financial Times 
 
"She has rightly won awards for her remarkable talent for telling stories that take the reader right to the heart of her experiences." - Lisa Markwell, Sunday Times Magazine 
 
“One of the most brilliant travel writers of her generation.” - Fuchsia Dunlop 
 
Green Mountains is the final instalment of Caroline Eden’s ‘colour trilogy’, following on from her multi-award winning books, Black Sea and Red Sands. 
 
Beginning in Armenia, moving northwards through Georgia and ending at the Black Sea, Green Mountains weaves together the enchanting geography and the cult of the kitchen that prevails within these two countries. Tales of testing hikes and unpredictable terrain are punctuated by the foods Eden eats for respite – citrus, herbs, flatbreads, nuts, apricots, mountain greens and magical cheeses – the recipes she shares and the stories she uncovers. 
 
Sharing both the deep comfort and satisfaction of a meal served after a long walk, and the unique relationships she forms with her hosts, Eden offers readers rare insights into the culture and food of these two countries. With meticulously researched histories, a catalogue of more than 30 recipes from her travels, and rich, compelling stories, this is a travel book like no other.

Green Mountains

Walking the Caucasus with Recipes

Peggy Porschen

Seasonal baking recipes for special occasions, from the world&rsquo;s prettiest bakery.With its fairytale pink fa&ccedil;ade and picture-perfect cupcakes, the Peggy Porschen Parlour has become a destination bakery for sweet-toothed Londoners and tourists from all around the world. Over half a million people follow Peggy&#39;s creations and seasonal floral displays on Instagram and her customers flock to her London Parlours &ndash; often dressed in &#39;Peggy pink&#39; &ndash;&#160;for an exquisite sweet treat.This book pays tribute to the magic Peggy weaves with her bakes through every season. Going through the year and punctuated by special occasions like Valentine&rsquo;s Day, Easter, Halloween and Christmas, the recipes cover cakes, iced cookies and cupcakes and reflect the changing seasons. The more technical bakes are illustrated with clear step-by-step photography. Peggy also shares some of her unique style secrets &ndash; covering spring, summer, autumn and winter &ndash; so that fans can recreate this stunning lifestyle at home.

Peggy Porschen: A Year in Cake

Seasonal Recipes and Dreamy Style Secrets From the Prettiest Bakery in the World

Ben Ford

David Turofsky

From the award-winning and fried-chicken obsessed duo behind Wingmans, chef Ben Ford and David Turofsky, comes Wings and Things, a book that celebrates the glorious bird with some of the most mouth-watering, saucy, internationally inspired variations on classic wings.Recipes to savour include moreish favourites such as their multi-award-winning Buffalo Wings, Korean Seoulja Boi Wings with gochujang, pineapple, and black sesame, Jamaican Heatwave Wings made fiery with Scotch bonnet chillies, and Satays&rsquo;faction Guaranteed Wings coated in satay sauce and served with cooling cucumber.Other chapters offer ways to make use of the other parts of a chicken so as to avoid waste, such as Sticky BBQ Chicken Thighs with Celeriac and Bourbon-glazed Onions, breast fillets for the best-ever burgers, chicken livers in little sliders &ndash; and even chicken skin crisped up to make the most incredible salty, irresistible topping. Alongside all of these, you&rsquo;ll find sides, sharing plates, lots of sauces and pickles, drinks and unbelievable desserts to complete your feast!Spread your wings and master the art of cooking chicken wings to perfection!

Wings and Things

Lip-smacking Chicken Recipes

Dan Keeling

Mark Andrew

Winner of the Guild of Food Writers Drinks Book Award 2021Shortlisted for the Andr&eacute; Simon Food and Drink Book Awards 2020"Noble Rot manages to unravel the mysteries of wine with insight and humour. A wonderful - and essential - read for anyone interested in the world of wine, or even for those, like me, who just drink it." &mdash; Nigella Lawson"The Noble Rot guys have the ability to describe wines as if theyre either future friends, or rock-stars coming to blow your mind." &mdash; Caitlin Moran"Noble Rot has brought originality, humour and now space travel to the very serious business of drinking wine. About time too." &mdash; Brian Eno"Dan and Mark do that thing that only crazy knowledgeable enthusiasts can do, they make you a crazy enthusiast too. If they said, &#39;We&#39;ve found a wine like no other, a wine that actually lights up the sky, but you can only drink it in the desert at midnight, are you coming? Id be off, and I&#39;d be confident of meteor showers. They provoke curiosity - &#39;how does anyone make this extraordinary drink just with grapes?&#39; - excitement, joy, and a longing for knowledge. Now, in this book, they&#39;re sharing the knowledge." &mdash; Diana Henry"To really know and love a wine one should know the grower and the vineyard. This isn&#39;t always or even often possible, which is why the Rotters introduce these wines at source. You learn that making wine, as cooking should be, is an act of love. You will come to love this book too." &mdash; Rowley LeighChoosing wine in a restaurant or shop can seem an unfathomable business. But, according to Dan Keeling and Mark Andrew, the duo behind London&#39;s Noble Rot, it needn&#39;t be that way.In Wine from Another Galaxy they&#39;ll help you to understand how it is made, where to buy it, what to look for when you drink it, and how to talk about it. And once you&#39;ve mastered the basics, they&#39;ll take you on a journey through the best of European wine culture, meeting the people and places behind their favourite bottles. Indeed, Dan and Mark have spent years visiting growers that you probably haven&#39;t heard of, from the original thinkers of the natural wine movement to the iconic estates of Burgundy and Bordeaux. This is the alternative, accessible, no-holds-barred guide to wine, where the usual clich&eacute;s and rules don&#39;t apply.

The Noble Rot Book: Wine from Another Galaxy

Tom Byng

Fred Smith

Everyone loves a good hamburger, and Byron makes the best. Since 2007, Byron&#39;s restaurants have become renowned for as the place to head for a proper hamburger.Founder Tom Byng and head chef Fred Smith know everything there is to know about burgers. They&#39;ve tasted thousands of them all around the world in their quest for perfection, driven by the belief that nothing beats a juicy burger - the ultimate comfort food, and so satisfying in its simplicity.It&#39;s something worth getting the barbecue out for, the friends over, the family round and the apron on. Along with plenty of other comfort foods (chicken wings, onion rings, meatloaf, ranch salad, cherry pie, brownies and more), this book shares some of Tom and Fred&#39;s brilliant recipes and insider tips, to encourage you to enjoy great food in good company - food to lift the spirits and warm the soul.

Byron: The Cookbook

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

Carolina Doriti

"Carolina Doriti stirs an obviously deep knowledge of the Greek landscape into every dish she lovingly and generously prepares. To have captured the traditional soul of the Greek table and to give it a breath of fresh air is a beautiful thing." &ndash; Diane Kochilas, author and presenter of My Greek Table"A sun-kissed, glorious book you&rsquo;ll want to jump headfirst into &ndash; delectable and refreshing like a dip in the Mediterranean Sea." &ndash; Itamar Srulovich, Honey &amp; Co A beautiful, enticing cookbook rooted in tradition and love for the land, its history and ingredients. Evoking a strong sense of place, this vibrant book shines a spotlight on local produce and traditional techniques. Carolina Doriti reveals the defining characteristics of Greek food, set against the irresistible backdrop of the mainland and islands. Through these pages explore Mediterranean dishes and flavour combinations in depth, and immerse yourself in Greek cuisine. Salt of the Earth is the ultimate celebration of the food and flavours of Greece from one of its most forward-thinking and historically knowledgeable cooks.

Salt of the Earth

Secrets and Stories From a Greek Kitchen

Amy Sheppard

SUNDAY TIMES BESTSELLER 
 
Amy Sheppard understands how we shop. Creatures of habit, we often buy the same basic staples every week and then inevitably cook the same old recipes. Amy takes 10 of the top supermarket ingredients and offers 10 delicious dinners for each one, with a few ‘cheats’ and twists along the way, and always with budget in mind. 
 
The top 10 are: chicken, potatoes, ready rolled pastry, lentils, mince, cheese, tinned fish, pasta, sausages and rice – our beloved favourites, but Amy is here to spice up our repertoire and inspire us to create really tasty dishes in a matter of minutes. The chapter structure of the book means that you can find just the recipe you need instantly, and each recipe will come with tips and swaps – ways to make the meal veggie or gluten-free and options for air-frying. 
 
Easy 10 delivers simple, delicious dinner ideas for busy people who want to cook from scratch, but don't want to spend hours in the kitchen.

Easy 10

10 Everyday Ingredients, 100 Fuss-free Dinner Recipes

Brad McDonald

From its roots in Cajun and Creole to the barbecue and smoking techniques of rural communities, Deep South showcases southern cooking as a cuisine that deserves to be heralded alongside that of Italy, France and Japan.Chef Brad McDonald runs the Lockhart and Shotgun restaurants in London and is the foremost authority on the food of his homeland, Mississippi. Brad&#39;s food is modern, seasonal American cooking. Contemporary and innovative, with classics including Jambalaya, Cornbread with Honey Butter, Tomato Pie, Pimiento Cheese, and Lemon Icebox Pie, this is comfort food given an urban edge - a neat spin on soul food classics.Brad&#39;s recipes cover southern US staples done properly, showing off American food&#39;s culinary heritage.And with insights into the meaning of &#39;Southernness&#39;, the importance of community and hospitality, Southern parties and the effect of the hot climate on the dishes of the region, Deep South provides a glimpse into a unique way of life - and a new take on a style of cooking that has been so influential and yet remained relatively unchanged for generations.

Deep South

New Southern Cooking, Recipes and Tales from the Bayou to the Delta

Here are authentic Scandinavian recipes with a modern twist, shot on location in Scandinavia.Scandinavian Baking is suffused with&#160;hygge &ndash; that uniquely Danish concept of&#160;cosiness, simple pleasures, and&#160;relaxing with friends over good food and drink.&#160;Trine Hahnemann is the leading authority on Scandinavian baking, and here she holds the hand of the uninitiated baker and leads them through the mysteries of baking bread, always with an eye to the practicalities of creating great bread at home.Trine teaches us how we can fit the making of bread into our busy lives, without compromising on quality.&#160;And then there&#39;s the sweet baking &ndash; a recipe for each kind of Danish pastry you could ever wish for, a cookie for every occasion, and mouth-watering layer cakes, coffee cakes and cream buns.The Midsummer and Christmas festivities are built around the making of cakes, cookies and breads of all sorts, and the baking celebrations of both seasons are included in the book. Throughout the book, Trine writes about the baking world in Scandinavia: the tradition of the &#39;cake table&#39; party; how spices came to the frozen north; or how using older strains of grain will boost the nutritional worth of your daily bread.

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