Steve Roud was Local Studies Librarian for the London Borough of Croydon and served as Honorary Librarian of the Folklore Society for over fifteen years. He has been researching British folklore for over thirty years and is the joint author of the Oxford Dictionary of English Folklore, plus other books on traditional drama and folk song, and the Penguin Guide to the Superstitions of Britain and Ireland, which won the Katharine Briggs Folklore Award in 2004. His publications include London Lore (2008) and The Lore of the Playground (2010). He also compiles the Folk Song Index and the Broadside Index, two internationally acclaimed computer databases of traditional folk and popular song. He lives in Sussex.

Steve Roud

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John Reader

Baked, Roast, Boiled, Mashed, Steamed, French-Fried... We've probably all tried one or other type, and some of us eat them every day. The potato is one of the most familiar and ubiquitous foods, and part of our sense of humble, even mundane normality. Couch Potato. Cheap as Chips. Mr Potato Head. But the story of the solanum tuberosum is darker - one of struggle, disease, dirt and survival. 
 
Before domestication thousands of years ago, high up on the Andean antiplano, the high alkaloid content of potatoes made them poisonous to humans. But since then, these perfectly formed bundles of nutrition - naturally fat free, consisting mainly of energy giving carbohydrate, but containing protein and half of your RDA of Vitamin C and potassium - have been grown safely and cheaply underground in almost any weather and soil conditions, helping to fuel industrial revolution and population explosions. But their efficiency and versatility have also led to over-reliance and tragedy - most devastatingly, in Ireland. 
 
John Reader follows the potato's fascinating journey, from its origins and evolution in the Andes to its slightly mysterious arrival in Europe, where it became, in Britain, Ireland and throughout Europe, a crucial part of our gastronomic and social fabric. 2008 has been designated International Year of the Potato by the UN, and as global population swells and famine remains a constant risk, Reader asks what role the spud still has to play. Propitious Esculent is a highly readable exploration of the biology, history and social influence of our most humble, versatile foodstuff.

Propitious Esculent

The Potato in World History

Anthea Malialis

Delicious dinners and legendary lunches from the jacket potato queen 
 
SUPER HOME COOK is your go-to guide to solve the daily dinner dilemma. Packed with simple recipes that are instant crowd-pleasers. 
 
Covering Spectacular Spuds and Tasty Bowls for fresh and filling lunches, Fakeaways and Comfort Food for hearty weeknight wins or a Friday night feast and Snacks & Sides for helpful hunger hacks. Get stuck into: 
 
- The mega Marry Me Chicken Jacket Potato 
- Banging Beef Taco Bowls with Hot Honey 
- Super Smashed Potato Chicken Caesar Salad 
- Extra Crispy Chicken Wings 
- Easy Peasy Pizza Pittas 
- And more! 
 
For real food that's big on flavour and low on fuss, SUPER HOME COOK has you covered.

Super Home Cook

Banging dinner bowls, loaded lunches and tasty spuds to feed your family

Bee Wilson

Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. 
 
This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens. 
 
Bee Wilson writes a weekly food column, 'The Kitchen Thinker' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled!. Before she became a food writer, she was a Research Fellow in History at St John's College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer. 
 
'A cracking good read, as enjoyable as it is enlightening' Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons' 
 
'Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity' Lucy Lethbridge, Observer 
 
'[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery' ELLE magazine 
 
'A graceful study' Steven Poole, Guardian

Consider the Fork

A History of How We Cook and Eat

Nadiya Hussain

During the month of Ramadhan, the long hours of daylight fasting mean that when mealtimes do arrive, food takes on new significance, as families come together to break their fast while observing the customs of the period and reflecting on their faith. Meals become an event, planned and anticipated, a chance to revisit favourites, embrace the traditional, or try new things. 
 
Rooza is Nadiya Hussain's culinary tribute to the holy month, taking the reader on an exploratory journey of Muslim cuisine, and shining a light on the rituals, traditions and incredible variety of dishes from across the Islamic world. With main meal and dessert inspiration for each of the 30 days, plus a selection of glorious feasting recipes ideal for the Eid festivities, this is a beautiful and timeless book to treasure, gift and return to year after year.

Rooza

a journey through Islamic cuisine inspired by Ramadhan and Eid

H.J. Heinz Foods UK Limited

Whether served on toast, a baked potato, or as part of a delicious morning fry up, Beanz are one of the nation's favourite ingredients. But there's far more to Beanz than meets the eye. Perfect for Beanz lovers of all ages, this delightful collection of recipes is packed with delicious twists on family favourites featuring the ultimate store cupboard superhero. 
 
The Heinz Baked Beanz Book has buckets of recipes to choose from, featuring brilliant breakfasts, scrumptious sandwiches and midweek meal marvels. And with plenty of veggie and vegan options, you can cook up a Beanz feast for all the family. With 30 delicious new recipes for brunches, lunches, and quick dinners as well as superb side dishes and weekend suppers, include marvellous morning options such as Full English Fritatta or Spanish-style Baked Eggs; for lunch why not try the warming Smoked Cheddar Melt or dive into a Beanz-in-a-hole Sandwich; get spicy with a Beanz Curry or Chipotle Chicken Casserole; up your spud game with Boston Beanz Jackets and delight the kids (and the grown- up-kids!) by making the famous and until now sadly missed Beanz pizza 
 
Beautifully designed and illustrated with specially commissioned photography, fascinating memorabilia, vintage adverts from the Heinz archive, fun beanz facts and famous fans. This the perfect, irresistible gift for every beanz fan you know.

The Heinz Beanz Book

Roz Purcell

Want to eat well but feel you don't have the time? 
 
Roz Purcell will show you how tasty and healthy whole foods can be - and how easy it is to fit them into a busy lifestyle. Using readily available ingredients and store cupboard essentials, Roz's whole foods recipes are quick, simple, nutritious and most of all, delicious. 
 
In less than thirty minutes, you can prepare, cook, and enjoy natural food that helps you look and feel healthier and happier. 
 
With over 100 easy to follow recipes, Half Hour Hero will prove that healthy eating can be fuss-free. From tasty breakfasts, hearty dinners, indulgent desserts, to snacks and tonics to enjoy on the go, Roz will show you how to cook quick dishes that will put natural whole foods at the heart of any life, no matter how hectic. 
 
Eating well has never been so simple.

Half Hour Hero

David Flynn

Stephen Flynn

Bestselling authors and vegan chefs, The Happy Pear, are back with their best cookbook yet, designed to inspire and delight readers with 100 delicious recipes using 10 different veg. Starting out as greengrocers over 20 years ago, Steve and Dave are the experts on vegetables and this book makes it easier than ever before for readers to enjoy these fresh ingredients at their very best: 
 
Aubergine - Beetroot - Broccoli - Cabbage - Carrot - Cauliflower - Courgette - Leek - Mushrooms - Potatoes 
 
They showcase the versatility and flavour of every veg, explain the importance of eating seasonally, how to reduce your food waste, and share tips on how to shop and cook more sustainably. With family-friendly meals, quick weeknight dinners and sweet treats, this is veg as you've never seen it before.

The Veg Box

10 Vegetables, 10 Ways

C Pam Zhang

A rapturous novel about a young chef whose discovery of pleasure alters her life and, indirectly, the world 
 
'A startling prose hymn to food and sex, love and violence' GUARDIAN 
'Unique, ambitious, haunting' GABRIELLE ZEVIN 
'Truly exceptional' ROXANE GAY 
'Superb' DOUGLAS STUART 
 
A smog has spread, food is disappearing, and a chef escapes her career in London to take a job at a decadent mountaintop colony: an experiment in a new way of living and eating. There, her mysterious employer and his visionary daughter have built a lush new life for the global elite, one that reawakens the chef to the pleasures of taste and touch. Before long, she is pushed to discover the real nature of the project: a startling attempt to reshape the world far beyond the place. 
 
Land of Milk and Honey is a striking novel about food, sex and the intricacies of desire. 
 
'It&rsquo;s hard not be mesmerised by prose that is as rich and as startling as the food her protagonist prepares' OBSERVER 
'An astounding book' CALEB AZUMAH NELSON 
'The most sensual novel about food I have ever read' EMMA DONOGHUE

Land of Milk and Honey

Jill and Simon Coombe (formerly The Pudding Club)

Please be upstanding, ladies and gentlemen, for the greatest puddings that this fair land has to offer! 
 
Celebrating the gooiest, yummiest, sweetest treats that made Britain great, this new cookbook lets you in on the secrets of the best desserts in the country. From steamed sponges (chestnut and chocolate pudding) to classic crumbles (apple, blackberry and cinnamon), forgotten creations such as Lord Randall's pudding and school dinner favourites like jam roly poly, through chocoholic delights to perfect rice pudding and vintage Christmas pudding, this book is a genuine pud-lover's delight. 
 
With 150 foolproof, tried-and-tested dessert recipes, plus easy instructions and colour photographs, this is the essential pudding cookbook from the real experts.

Great British Puddings

Ruth Reichl

Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine undetected when she takes on the much coveted and highly prestigious job of New York Times restaurant critic. 
Reichl knows that to be a good critic she has to be anonymous - but her picture is posted in every four-star, low-star kitchen in town and so she embarks on an extraordinary - and hilarious - undercover game of disguise - keeping even her husband and son in the dark. There is her stint as Molly, a frumpy blonde in an off-beige Armani suit that Ruth takes on when reviewing Le Cirque resulting in a double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic. Then there is the eccentric, mysterious red head on whom her husband - both disconcertingly and reassuringly - develops a terrible crush. She becomes Brenda the earth mother, Chloe the seductress and even Miriam her own (deceased) mother. 
What is even more remarkable about Reichl's spy games is that as she takes on these various guises, she finds herself changed not just physically, but also in character revealing how one's outer appearance can very much influence one's inner character, expectations, and appetites.

Garlic And Sapphires

The Sorted Crew

Ben Ebbrell

Get 'curried away' with this chapter devoted to the nation's favourite takeaway dish! From cheap and easy recipes that will be quicker than a takeaway delivery to our 'Indian banquet' options, make sure to remember that all of these dishes will taste infinitely better with an ice-cold beer! Recipes include: Chicken Pasanda, Lamb Rogan Josh, Fish and Red Lentil Curry, Paneer and Pea Curry and Mushroom Rice. 
 
Food with Friends is the second cookbook from The Sorted Crew, with recipes by Ben Ebbrell. It's the ultimate guide for entertaining friends in a fun and fuss-free way, from romantic suppers and family barbecues to curry nights for hungry hordes. Whether you're cooking for two or twenty, Food with Friends by The Sorted Crew is THE book for easy entertaining.

Curry Nights In

Soho House UK Limited

Following the bestselling Eat, Drink, Nap and Morning, Noon, Night comes the eagerly-awaited third book from Soho House. 
 
City: Hong Kong, Paris, Downtown LA, 180 The Strand 
 
Country: Babington House, Farmhouse 
 
Coast: Soho House Mumbai, Soho Rok House Mykonos, Soho House Canouan Island, Little Beach House Barcelona 
 
Each chapter of City, Country, Coast is full of food and drink recipes, design stories from the Houses and how to recreate the style in your own home, and lifestyle stories about cooking with fire, hosting, picnicking, and growing wild flowers and vegetables. Contemporary, global yet with something quintessentially English and homely at its heart, this is Soho House style explained by its experts: the grit and the glamour, the style and the cosiness. 
____________________________________________ 
'If you're looking for inspiration for interior design, party hosting or catering, this stylish lifestyle guide is perfect... a fascinating look behind the closed doors of this celebrated private member's club' Sunday Mail, on Eat Drink Nap

City Country Coast

Our House Your Home

Sue Teddern

Katharine Whitehorn

Both series of the engaging romantic comedy set in a 1960s bedsit, inspired by Katharine Whitehorn's cookery classic 
 
It&rsquo;s 1964, and 22-year-old Trisha moves into a West Hampstead bedsitter to escape her controlling suburban parents and her boring fiancé, Keith. She&rsquo;s determined to make it as a swinging, get-ahead girl-about-town, but finds herself struggling with homesickness, loneliness and the challenges of cooking a decent meal on a single gas ring. 
 
Then she rescues a grotty wardrobe from her landlady&rsquo;s attic, and it yields a surprising treasure &ndash; a copy of Cooking in a Bedsitter, which becomes her bible. Soon, she&rsquo;s rustling up tasty treats for dinner parties and double dates &ndash; aided by Deepak, the dishy young medical student from across the landing. 
 
He introduces her to the delights of aloo pakora, she surprises him with a picnic at the seaside &ndash; but when their burgeoning relationship is snuffed out by Trisha&rsquo;s parents, she moves on, to a different bedsit and a new man. She&rsquo;s definitely over Deepak: or is she? If she wants him back, she&rsquo;ll have to move fast &ndash; before he heads out of her life forever... 
 
Written by Sue Teddern (soloparentpals.com), and interspersed with recipes and extracts from Katharine Whitehorn&rsquo;s original book, this appetising romcom stars Beattie Edmondson and Nikesh Patel. 
 
 
Production credits 
Written by Sue Teddern 
Inspired by Cooking in a Bedsitter by Katharine Whitehorn 
Extracts from Cooking in a Bedsitter read by Karen Bartke and Eleanor Bron 
Directed by Emma Harding 
 
Cast 
Trisha &ndash; Beattie Edmondson 
Deepak &ndash; Nikesh Patel 
June &ndash; Alison Belbin/Ellie Darvill 
Len &ndash; John Bowler/Rupert Holliday-Evans 
Tony &ndash; John Dougall 
Katharine Whitehorn &ndash; Karen Bartke/Eleanor Bron 
Jill &ndash; Natasha Cowley 
Keith/Mike &ndash; Finlay Robertson 
The Hunk/Stuart &ndash; Luke MacGregor 
Male Guest/Big Nev &ndash; Gavi Singh Chera 
Female Guest/Sal &ndash; Catriona McFarlane 
Moira &ndash; Isabella Inchbald 
Robert &ndash; Clive Hayward 
Karl &ndash; Adam Fitzgerald 
Julie/Clare/Susie &ndash; Abbie Andrews 
Policeman &ndash; Neil McCaul 
Malcolm &ndash; Gary Duncan 
Errol &ndash; Tayla Kovacevic-Ebong 
 
First broadcast on BBC Radio 4 28 Nov-19 Dec 2016 (series 1) and 4 Dec-25 Dec 2017 (series 2). 
 
&copy; 2024 BBC Studios Distribution Ltd. (P) 2024 BBC Studios Distribution Ltd

Cooking in a Bedsitter: The Complete Series 1 and 2

A BBC Radio 4 Sitcom

If you have decided you want to be vegan, where do you start? Or if you are an experienced cook, how do you make plant-based meals that are delicious and full of variety? And if you are already vegan, but looking for inspiration, are there simple principles to help you come up with your own dishes? 
 
The Happy Pear: Vegan Cooking for Everyone is the answer to your questions. David and Stephen Flynn understand that the idea of vegan cooking can be daunting. But after twenty years of plant-based cooking, they have developed an encyclopaedic knowledge of how it works and how to make it simple, creative and totally irresistible. 
 
Dave and Steve's new book distils all their knowledge into ten chapters that are full of master recipes, step-by-step guides, fun variations and top tips, and an approach to plant-based eating that will inspire you to become the best cook of vegan food you can possibly be.

The Happy Pear: Vegan Cooking for Everyone

Over 200 Delicious Recipes That Anyone Can Make

Simon Wroe

Two months behind on his rent, young graduate Monocle swallows his dreams and takes the only job he can find: the lowest-rung chef in a gastropub in Camden. Here he finds himself surrounded by a group of deranged, criminal hoodlums (his co-workers) and at the mercy of an ingenious sadist (the head chef, Bob). What follows is a furiously-paced, ribald, raucous and deeply touching tale of loyalty and revenge, dark appetites and fading dreams, and a young man finding his way in the world as he is plunged into the fat and the frying pan and everything else besides.

Chop Chop

Nicola Baldwin

Amanda Whittington

A delicious culinary drama about a cake-making club and their very special creations 
 
Every year, Tess and Maggie meet up to try a different activity, something they've never done together before. This year, it's baking, and for a few hours each Friday afternoon, they put the rest of their lives on hold to make cakes. And not just ordinary cakes, but spectacular, unique and glorious gateaux, to celebrate special occasions and commemorate landmark events. 
 
When they help a neighbour in distress, they create their first showstopper - a dark, sultry Bitter Chocolate Cake. Soon, the Cake Club is cooking up a host of teatime treats, from sticky, gingery parkin, to feather-light fairy cakes, to the challenging Scripture Cake, with a recipe that consists entirely of Bible verses. 
 
As they measure out sugar, butter, eggs and flour, they share their secrets, problems and personal dilemmas - and forge friendships that will last long after the final cake crumbs have been consumed... 
 
Written by award-winning dramatists Nicola Baldwin and Amanda Whittington, this gentle, heartwarming series features an outstanding cast including Lesley Sharp, Tamsin Greig, Nisha Nayar, Neil Dudgeon, Louise Brealey and Sheila Hancock. 
 
Production credits 
Written by Nicola Baldwin and Amanda Whittington 
Produced by Steven Canny, Abigail le Fleming, Gemma Jenkins and Luke Fresle 
 
Cast 
Maggie - Lesley Sharp 
Tess - Tamsin Greig 
Ray - Neil Dudgeon 
Sabina - Nisha Nayar 
Neil - Stephen Hogan 
Leanne - Louise Brealey 
Nicky - Matthew Dunster 
Momo - Leena Dhingra 
Chrissie - Stephanie Leonidas 
Janice - Sheila Hancock 
Matty - Joe Prospero 
 
First broadcast on BBC Radio 4, 25 January-29 February 2008 
 
© 2021 BBC Studios Distribution Ltd 
(p) 2021 BBC Studios Distribution Ltd

Have Your Cake

A delicious BBC Radio 4 full-cast drama

Steven Spurrier

This is the story of Steven Spurrier’s rich and eventful life in and around wine. 
 
From being inspired by a glass of Cockburn 1908 Vintage Port at thirteen years old, Steven Spurrier joined London’s oldest wine merchant in 1964; he bought a wine shop in Paris (“Your wine merchant speaks English”), and organised what became known as the Judgement of Paris, when, at a blind tasting, nine of the best tasters in France placed Californian wines, both white and red, above the greatest French wines, changing the wine world forever. 
 
Steven Spurrier was 2017 Decanter Man of the Year, a title generally reserved for the greatest of the world’s wine makers, and is currently President of the Wine &amp; Spirit Education Trust. He has recently planted a vineyard in Dorset to produce sparkling wine.

Wine – A Way of Life

Bird & Blend Tea Co

Infuse your favourite drinks and dishes with your best-loved flavours of tea! 
 
From the award-winning experts at Bird &amp; Blend Tea Co., a tea-rrific cookbook with bakes, savoury dishes, cocktails, milkshakes and more. With chapters on black, green, oolong, rooibos, fruit, herbal and matcha, these mouth-watering recipes showcase the versatility of the tea already in your cupboard. 
 
From Green Tea Miso Soup and an Earl Grey Yoghurt Loaf to Chai &amp; Coconut Ice Lollies and an Eton Mess Milkshake, this cookbook will inspire you to experiment with tea in exciting and surprisingly easy ways. 
 
The perfect gift for the tea-lover in your life, these recipes are not just for teatime. Bird &amp; Blend have something for every occasion and moment of your day, with recipes designed for wellness, wind-downs, pick-me-ups and celebrations. 
 
Let the tea-licious fun begin!

Bird & Blend’s Brew, Bake, Sip & Savour

60 recipes to make with tea

Mary Berry

Over many years, Mary Berry has perfected the art of cake-making and her skills have earned her a reputation as the queen of cakes. Now she has updated her classic home baking bible, the Ultimate Cake Book, and once again shares with you the secrets of her success. 
 
With over 200 classic cake recipes, Mary Berry's Ultimate Cake Book includes recipes for every cake, biscuit and bun you ever wanted to bake and many more. From the traditional Victoria Sandwich Cake, Tarte Tatin or Millionaires Shortbread to the indulgent Very Best Chocolate Roulade, Swiss Wild Strawberry and Walnut Cake or Sharp Lemon Cheesecake, there is sure to be a cake or bake here to suit everyone. 
 
Ideal for cake-baking novices as well as more experienced cooks, Mary explains the basic methods of baking and gives advice on ingredients and equipment. Mary's easy recipes are interspersed with baking tips and solutions for the most common problems, making it possible for everyone to bake their favourite cake, whatever the occasion.

Mary Berry's Ultimate Cake Book (Second Edition)

Alexina Anatole

‘Packed with everything I love! Such a clever and beautiful book’ Benjamina Ebuehi 
'An impressive baking resource for every occasion' Belfast Telegraph 
'A really, really gorgeous book' Georgie Hayden, Sunday Brunch 
‘Masterfully captures the art of baking’ @foodbyremi 
'Absolutely beautiful' Edd Kimber 
‘Such a joy’ Mark Diacono 
 
Ever wondered how to make a dessert extra delicious? Look no further.In this book, Alexina Anatole, MasterChef finalist and author of Bitter, guides you through unlocking the secrets of sweetness. 
 
Journeying through 10 shades of sweetness – including brown sugar, strawberries, peaches, honey, vanilla and bananas – Alexina reveals the tempting results that can be achieved by balancing flavour, texture and temperature. 
 
With twists on the classics and exciting new creations, these 80 recipes offer comfort while also delivering bold, exciting flavours. Whether you love desserts or believe that you’re ‘not a dessert person’, this inspiring cookbook is guaranteed to delight all. 
Discover recipes for all occasions and palates, such as:Banoffee Coffee Sundae • Milky Bar Basque Cheesecake • Mango, Coconut + Lime Celebration Cake • Matcha Tiramisu • Sticky Figgy Pudding • Pear Sorbet with Frozen Roquefort • The Neo Neapolitan • Peach Melba Galette • Terrazzo Cookies

Sweet

the secret to the best desserts

Jane Hornby

Following on from the success of 101 Cakes and Bakes, the Good Food team have collected the very best of their latest recipes for cakes, tray bakes, biscuits, loaf cakes, muffins, tarts and pastries that are perfect for teatime or whenever you want something sweet and delicious. There are festive ideas and party suggestions, celebration cakes, a section especially for chocoholics and some speedy ideas for a quick sugar fix. Try Sticky lime and coconut drizzle loaf, Mango and passionfruit roulade, Marbled chocolate brownies and Caramel custard apple tart. There's a delicous baking recipe for everyone with: 
 
Large and loaf cakes 
Tray bakes and biscuits 
Fresh fruit cakes 
Chocolate cakes and bakes 
Small cakes and muffins 
Tarts and pastries 
 
All the recipes have been tested in the Good Food kitchen and with simple step-by-step instructions, a nutritional breakdown and a full-colour photo to accompany every idea, you're guaranteed a delicious bake every time.

Good Food: Teatime Treats

Triple-tested Recipes

Good Food Guides

We all know that fresh fruit is good for us. It's full of vitamins, high in fibre and low in calories, but it's not always the first thing we turn to for an after-dinner dessert or sweet treat! In 101 Fruity Puds, the Good Food team has collected 101 fantastic fruit recipes, from refreshing and healthy to wickedly indulgent. Including cakes, pastries, roulades, cheesecakes, salads, sorbets, gateaux, meringues and fools - this compact cookbook celebrates the versatility of fruit. 
 
These tried-and-tested recipes from Britain's best-selling cookery magazine have been chosen to help even the busiest people enjoy delicious, home-made desserts. With step-by-step instruction, nutritional breakdowns and full-colour photography to accompany each recipe, you can cook with complete confidence.

Good Food: 101 Fruity Puds

Miss Hope

Mr Greenwood

Confectioners extraordinaire, Kitty Hope and Mark Greenwood take us on a fun-filled romp through their obsession with sweets in this official tie-in to their BBC2 primetime series. 
 
Kitty and Mark show how easy it is to make mouth-watering traditional and modern sweets, including English Butter Toffee, Leather Roll-ups, Fruit Lolly and Sherbet Dip, Popcorn and Peanut Butter Fudge, Gin and Tonic Truffles, Baked Pear Crisps, Salted Caramel Seashells and Black Forest Fudge. 
 
This beautifully designed and fully photographed cookbook offers over 80 simple recipes &ndash; including all the recipes from the BBC series - from quick and easy sweets for kitchen novices to quirky delights and grown-up after-dinner treats. 
 
With plenty of advice on techniques, ingredients and equipment, Sweets Made Simple will encourage everyone to join in the joy of making sweets and indulge in quality homemade confectionery. 
 
Includes brand-new recipes and previously published classic recipes.

Sweets Made Simple

Yotam Ottolenghi

Helen Goh

The Sunday Times and New York Times Bestseller 
 
‘There’s nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.’ 
 
In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. 
 
Sweet includes over 110 innovative recipes with stunning photos by award-winning Peden + Munk – from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. 
 
There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

Stake your claim on summer with these brilliant BBQ recipes. We'll teach you how to marinade your meat, foil your fish and give you the ingredients for the perfect hot dog. Add in some delicious summer salads and you have the ultimate barbie! 
 
Recipes include: Recipes include: Orange and Thyme Chicken Drummers, Thai King Prawns in Foil, Inside-out Burger, Halloumi Vegetable Kebabs and White Chocolate and Raspberry Roulade. 
 
Food with Friends is the second cookbook from The Sorted Crew, with recipes by Ben Ebbrell. It's the ultimate guide for entertaining friends in a fun and fuss-free way, from romantic suppers and family barbecues to curry nights for hungry hordes. Whether you're cooking for two or twenty, Food with Friends by The Sorted Crew is THE book for easy entertaining.

The Ultimate Barbie

Olivia Ford

In their sixty years together, Jennifer Quinn has only kept two secrets from her husband. One is that her love of baking has just won her a spot as a contestant on primetime TV show Britain Bakes. The other she hopes will stay hidden forever . . . 
 
Whisked into an unfamiliar world of cameras, timed challenges and celebrity judges, Jenny finds herself in with a chance of being crowned the best baker in Britain. 
 
But as her star begins to rise, the past collides with the present, and Jenny struggles to conceal that long held secret which could shatter the very foundations of her decades long marriage . . .

Mrs Quinn’s Rise to Fame

Jenny Quinn has a secret. She just won a spot as a contestant on a prime-time TV baking show. It's only the second time in her marriage that she's kept something from beloved husband Bernard. And now she's got a chance of being crowned Britain's best baker. 
 
But as her ordinary life collides with unexpected stardom, the other secret Jenny's been keeping - the one supposed to stay hidden forever - is in danger of surfacing. 
Could Jenny Quinn's rise to fame also be her downfall?

Jenny Quinn’s Rise to Fame

Andreas Staïkos

Dimitris and Damocles live in the same block of flats. They share a love of cooking, and, it soon transpires, a lover - Nana. What follows is the story of their competition to win Nana's heart through her appetite. As the plates pile up, and the recipes grow ever more mouth watering, a bizarre and comic duel develops, fought with sea-urchin salads, stuffed vine leaves and delicacies from all corners of the Aegean to win the consummate femme fatale or to end up with the sting in the tail...

Les Liaisons Culinaires

Elizabeth David

'She has the intelligence, subtlety, sensuality, courage and creative force of the true artist' - Wine and Food 
 
A classic in its genre, An Omelette and a Glass of Wine compiles Elizabeth David's short pieces on food and wine. 
 
A bestseller when it was first published in 1984, much of David's finest writing featured in magazines and newspapers such as the Spectator, the Sunday Times and Harper's, and these pieces contain tantalizing glimpses of her very private life. 
 
An Omelette and a Glass of Wine is an exquisite collection that demonstrates the talent that made Elizabeth David the most celebrated food writer of her time.

An Omelette And a Glass of Wine

Let's face it: while we want to eat more fruit and veg and things we know are good for us, we sometimes fall short because we're not sure how to turn all that great produce into great food. 
 
Well, welcome to the Happy Pear way of eating - healthy but never worthy, easy but never dull, and packed with mind-blowing flavour, exciting texture and vibrant colour. 
 
The Happy Pear opened ten years ago when twins David and Stephen Flynn, passionate about starting a food revolution in their home town, took over their local fruit and veg shop and later opened a café. Their revolution has not only succeeded, but it is spreading, and the Happy Pear's fans range from young parents to pensioners, ladies-who-lunch to teens-on-the-run, Electric Picnickers to Hollywood stars. 
 
David and Stephen's first cookbook is full of irresistible recipes for everything from everyday breakfasts, lunches and dinners, to scrumptious - and yes, still wholesome! - cakes and sweet treats, to special occasion splurges. David and Stephen also tell their story (how they transformed from jocks to hippies before finally finding their groove), share their top tips for maximizing taste and goodness in food, and explain how they've succeeded in building a food business based on flavour, health and community.

Showing results for: ‘Steve Roud’

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