(Paperback)

This is the handbook of ingredient information, from benas, breads and charcuterie through salt, pepper and olive oil to teas and vinegars: it not only tells you what an ingredient is and what it should look and taste like, it also tells you what it goes with and how to use it.

(Hardback)

A comprehensive and definitive Chinese cookbook that explores and celebrates regional, home-style Chinese cuisine.

(Hardback)

The first comprehensive cookbook to fully cover all aspects of Japanese cuisine with 600 recipes!

(Paperback)

(Hardback)

In Recipes from a Normal Mum, Holly Bell transforms the daily chore of cooking for the whole family with her collection of inventive, economical and simple recipes

(Hardback)

Full of warmth and nostalgia, Rachel shares culinary inspiration passed down through the generations.

(Hardback)

Unique exploration of the people and food of Central Asia, follow-up to the award-winning Black Sea.

(Paperback, 4th Revised edition)

Written in an anecdotal style, Rich, Red & Rare conveys a wealth of valuable up-to-date information on port written by England's leading authority on the subject.

(Hardback)

With her first U.S. cookbook, internationally celebrated chef and TV personality Rika Yukimasa offers simplified, often healthier versions of popular Japanese dishes and also introduces less-well-known ones.

(Hardback)

This single-subject cookbook, by acclaimed chef, restaurateur, and author, John Coletta, focuses on a relatively unexplored area of Italian cuisine rice cookery and will appeal to all lovers of Italian food who are looking for a cookbook that includes many of their favourite Italian ingredients but with rice as the new star.

(Hardback)

100 delicious, achievable recipes for pies, pasties and pastries from the River Cottage kitchen (and all doable with shop-bought pastry when time is against you)

(Paperback)

What we like most is to produce foods ourselves from start to finish from farm to table, the Riverford way. Food should tell a story and, because we know what it is, we can tell you.

(Hardback)

Weekday meals, solved in minutes!

(Hardback)

Revered as a chef throughout the culinary world, Simon Rogan has a brilliant reputation for artistry, innovation and excellence, and is renowned for the talent, vision and clarity of ethos he brings to his different restaurants.

(Paperback)

Presents cookies and cakes for romantic occasions. This book features cakes that celebrate various steps on the course of true love, from the earliest stirrings of affection on St Valentine's Day, through the proposal and engagement, the bridal shower and hen or stag nights up to the big day itself.

(Hardback)

All roads lead to Rome, and all roads in the Eternal City itself lead to a delicious meal

(Hardback)

The first plant-based cookbook from River Cottage's Gill Meller, 120 beautiful seasonal recipes.

(Hardback)

A stunning fully illustrated cookbook with recipes celebrating nature, seasons and the land by Great British Menu winner and Michelin star chef Tommy Banks

(Paperback, New edition)

In this cookbook for vegetarians on-the-go, Rose Elliot shows you how to create tasty, original, meat-free meals fast! It contains over 200 recipes for every occasion, all ready to eat in under half an hour.

(Paperback)

If you love planning menus, styling your home for a party and spending laidback time in your kitchen, then you need to come Round to Ours

(Paperback)

Spice things up in the kitchen! Rubs, Third Edition will be your guide to season any dish so you can create your own signature concoction!

(Hardback)

An illustrated introduction to some 90 rum distilleries in more than 30 countries worldwide, describing and classifies 144 different spirits.

(Hardback)

This guide provides an overview of more than 300 different types of rum and then categorises them using an innovative taste model.

(Hardback)

Greg Malouf returns to the land of his ancestors to explore its broad and influential cuisine. Stretching from neighbouring Persia throughout the Mediterannean to North Africa, the roots of Greg's culinary history are here in the land of his forbears.