(Hardback)

Treat yourself to a year of home cooking with the help of Meike Peters, author of the 2017 James Beard Award-winning book Eat in My Kitchen.

(Hardback)

Get to know the foreign-born chefs who are transforming Americas culinary landscape and learn how to make their signature dishes in your own kitchen.

(Paperback)

Create beautiful buttercream flowers and leaves using piping and palette-knife painting techniques.

(Paperback)

(Hardback)

This book is about vegetables: the known, the little known and the few still largely unknown. What is collected here is a rich, wholesome repertoire of fascinating recipes reflecting man's tireless drive to create food that flatters his palate, fills his stomach and satisfies his bodily needs.

(Paperback, 2nd Revised edition)

(Hardback)

This book is about fine charcuterie made with passion and respect. Combining quality withconsciousness, young butchers are rediscovering pates, sausages, and cold cuts. Crafted Meatprovides an overview of today's new meat culture with must-know information, deliciousrecipes, and expert tips."

(Paperback)

Antoinette Savills first book for Grub Street, Learn to Cook Wheat, Gluten and Dairy Free is one of our best-selling health titles. And so by popular demand here is her latest collection of contemporary and delicious recipes to suit the seasons, all tastes and all budgets.

(Paperback)

(Hardback)

The one and only OFFICIAL Five Nights at Freddy's Cookbook, with over 40 recipes inspired by the hit games.

(Hardback)

Eighty seasonal recipes from master gardener William Woys Weaver will inspire victory gardeners and CSA shoppers to turn heirloom vegetables into delicious dishes.

(Paperback)

This new book from bestselling drinks writer Ian Buxton builds on the tremendous success of101 Gins to Try Before you Die. It includes background details on distilleries and craft artisans, tasting notes and tips on the must-try latest gins as well as the eternal classics and longstanding favourites.

(Paperback)

(Paperback)

See gingerbread in a whole new light with these 15 exciting, contemporary baking projects.

(Paperback)

Create 12 intricately designed, single-tier cakes for a variety of occasions.

(Hardback)

(Paperback)

(Paperback)

(Paperback)

Spot X Wild Food NZ contains over 400 of the best NZ wild food recipes for fish, shellfish, crabs and crayfish plus recipes for all New Zealand game animals and birds. Details how to pluck, fillet, skin, breast and prepare for the chef. Recipes are rated for difficulty and a preparation time is included.

(Hardback)

Wild Kitchen chef Angelo Georgalli has teamed up with Fish & Game NZ to make wild cooking easy and interesting for everyone. From tips & tricks for game-curious newbies, to original & clever ways to excite the palate of the most seasoned adventurer, this book celebrates the amazing diversity of our game birds, waterfowl and freshwater fish.

(Paperback)

What started as a notebook for her sons' eyes only, with lists of favourite ways of cooking mackerel, monkfish and sole and how to make mayonnaise to go with the gift of a handsome crab or crayfish, Lindsey Bareham's 'The Fish Store' has become a very special book, full of recollections and anecdotes, and fabulous recipes.

(Paperback)

'A beautifully presented book; The Kew Book of Sugar Flowers by Cassie Brown is both inspiring and educational, containing all the guidance you will need to create a series of sugar flower arrangements.' British Sugarcraft News

A beautiful, clear and concise guide to crafting realistic flowers and leaves in flower paste (gum paste).

(Hardback)

Recipes from the kitchens and restaurants of Italys new culinary masters, who combine an innate sixth sense for quintessentially Italian flavour with a contemporary approach, defining an exciting new gastronomy.

(Hardback)

The iconic Italian cookbook receives its first-ever full English translation in this American debut of Victor Buonassisi's 1974 masterwork. Featuring 1,001 recipes compiled over thirty years of research and travel, The Pasta Codex relates the history and traditions behind Italy's most famous food, with recipes coded by ingredient and every shape and type of pasta.