(Hardback)

A collection of recipes that will warm you up and teach you to embrace the art of hygge, no matter where you live

(Hardback)

Scandinavian Green celebrates the abundance of produce that each new season brings and the simple ways in which it can be enjoyed in every meal.

(Hardback)

STUFFED WITH OVER 60 CLASSIC SCHOOL DINNER RECIPES.

(Paperback)

Seasons builds on the trend for cooking with whichever ingredients are in season, which means you will always be eating beautifully fresh food. Designed with Donna Hay's usual flair for food styling, Seasons features more lifestyle than Donna's previous books, giving readers tips and suggestions for how to enjoy the best of each season.

(Hardback)

(Paperback)

Synopsis coming soon.......

(Paperback)

Synopsis coming soon.......

(Hardback)

Master Chocolatier Paul A Young has assembled a glittering array of friends and colleagues who have contributed to this collection of glorious recipes. From how to make sweets and candy to baked goods, desserts, ice cream and drinks, under Paul's professional hand these are transformed into mouthwatering recipes for the home cook.

(Paperback, 5th Revised edition)

A good salad with just enough interesting dressing to liven it up is a real treat. When the author asked members of the audience at cooking demos to say what topic they would like the authors to write about they said Salads ,as most they made themselves were boring.

(Paperback)

Renowned sugarcrafter, Frances McNaughton shows how to create sensational fairies from readily available ingredients.

(Hardback)

French cuisine for todays kitchens. An evocative, intimate food monograph by the duo behind one of the most acclaimed restaurant collections in France the Michelin starred restaurant group that has moved French cuisine from the ceremony and grandeur of haute cuisine to a lighter, fresher, more approachable style of cooking

(Hardback)

From Italy's farm country to your table, Vittorio Assaf and Fabio Granato share secrets of regional Italian food in this mouthwatering collection of modern takes on traditional dishes.

(Paperback)

Spice up your salad game with fast and simple versions of the classics and out-of-the-box new flavor combinations for a healthy, satisfying meal.

(Hardback)

Features recipes that range across the menu, including non-grilled recipes for what to eat while you're building the fire.

(Paperback)

Award-winning Texas food writer Walsh offers a gastronomic adventure story in this fascinating collection that highlights the most exciting, instructive, poignant, and just plain weird experiences during his five-year journey into the culture of one of the world's oldest delicacies.

(Hardback)

Authorized by the Ian Fleming estate - this book celebrates Bond creator Ian Fleming's writings on the pleasures of drinking, offering 50 cocktail recipes that they have inspired.

(Hardback)

Southern Italy's sun-kissed Puglia region is famed for its impressive food - the region produces over 200 types of pasta. Sharing Puglia is a modern interpretation of Italian flavours, with simple dishes that are perfect for sharing with friends and family.

(Hardback)

Wonderfully simple world dishes from top chef Benoit Dewitte providing 60 international recipes that are accessible and easy to share

(Hardback)

The first book to explore the cooking and communities of Shetland, with lavish photography of these spectacular isles

(Paperback)

This book is a classic, the definitive work on Sicilian cooking and it is full of authentic, hard to find recipes gleaned from the author's friends, family and acquaintances on the island itself. Mary Taylor Simeti's exhaustive work has come to be recognised as the definitive book on the food, traditions and recipes of this sun-drenched island.

(Hardback)

The 30 recipes included are provided by real people (not chefs) look at Sicilian traditions and ingredients in the kitchen, and show how they are carrying on their culinary heritage day by day.

(Hardback)

(Hardback)

A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years

(Hardback)

In this book, 50 top chefs reveal their signature dish and its recipe. They also tell about the genesis of the dish and the source(s) of inspiration.