(Paperback)

(Paperback)

In this delightful Asian cookbook, you'll learn the secrets of vegetarian and vegan Asian cooking how to blend flavours, textures, aromas and colours to create full-flavored vegetarian dishes that are missing none of the umami normally associated only with meat and dairy

(Hardback)

A celebration of seasonality and the farmers and artisans whose products have inspired 150 original recipes.

(Hardback)

From the famed Toluma Farms and its award-winning Tomales Farmstead Creamery: an irresistibly lush, illustrated collection of seasonal farm-to-table recipes paired with advocacy, education, and delicious inspiration.

(Hardback)

(Hardback)

(Paperback)

Showing you how to master the fermenting process with more than 80 step-by-step recipes, this book lets you learn about the history and processes of fermentation throughout.

(Hardback)

Over 100 essential recipes for festive entertaining, with cocktails and accompanying canaps to serve and share with family and friends.

(Paperback)

Is a practical guide to the world's most popular fruits and vegetables, featuring colour photographs with detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking and eating.

(Hardback)

Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but underfished, species like megrim sole, ling and gurnard.

(Hardback)

100 exciting recipes from the master of modern Indian fish cookery.

(Paperback)

Fizz! tells the stories behind the increasingly vibrant sparkling wine industry, exploring recent changes in vineyard and cellar and explaining why it really is worth paying more for some wines. It sets out the huge diversity of wine styles now on offer, and presents profiles of producers making a difference to the worlds sparkling wines.

(Paperback)

Rosemary Barron's Flavours of Greece has never gone out of print. It is regarded as the most authentic and authoritative collection of Greek recipes. It was chosen as an Editor's Choice in The New York Times in the year of its publication and is the only recipe book listed in The Rough Guide to Greece and The Rough Guide to the Greek Islands.

(Hardback)

100 recipes for all the sweet and savory favorites from Flour bakery + cafe in Boston, including the greatest cakes, muffins, cookies, pies, and breads. With plenty of baking tips accrued over the culinary career of Joanne Chang, the author, who is owner/chef at Flour.

(Hardback)

For ultimate winter indulgence, why not try a fondue! Indulge in fun retro food with a modern twist with this collection of delicious recipes created to share with family and friends.

(Hardback)

Food for Thought is a book for anyone who likes to eat tasty food that is easy to make. A book for anyone who cares what they put into their body. A book for anyone who gives a damn about this planet. Be prepared to simplify and improve your attitude to cooking, to food and to the way you live your life.

(Hardback)

(Paperback)

A bite-sized guide to 25 of the best culinary towns and cities in the UK for foodies.

(Hardback)

Whether you fantasise about having a whole orchard, just a cherry tree in a pot, or even the perfect apple pie, this beautifully illustrated book bridges the gap between the special place orchards hold in our hearts and the practicalities of growing and cooking orchard fruit.

(Hardback)

(Hardback)

This new edition of the wildly popular cocktail book features revised and updated texts and a bold new cover.

(Hardback)

A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme.

(Hardback)

A fresh take on the classics, from Sazerac to the humble Highball: the adventurous recipes invented when America was dry and Paris was a refuge from Prohibition.

(Hardback)

Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page