(Hardback)

In essential follow-up to the bestselling Food in Jars, which has sold over 100 thousand copies, by canning expert Marisa McClellan, with 140 delicious recipes to put a homemade pantry to work using up the pickles, preserves, and condiments that have made Marisa one of the best-known voices in preserving.

(Hardback)

More than 100 delicious, nourishing recipes in the much-anticipated follow-up cookbook to the bestselling The Food Medic

(Paperback)

Over 100 delicious recipes to help you get the most from your food mixer.

(Hardback, Illustrated edition)

Includes recipes such as glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups, and so on. This title includes recipe photos as well as local Italy scenes.

(Paperback)

A year of research in Italy culminated in The Food of Italy; regional recipes, country cooking, the bravura of grand dishes; pasta, seafood, rice dishes and authentic Italian desserts.

(Hardback)

The award-winning, definitive cookbook of Moroccan cuisine, irresistibly packaged

(Hardback)

(Paperback)

Now available in paperback, this IACP award-winning cookbook offers the lusty, down-to-earth cooking of Portugal. Featuring 165 recipes with unusual combinations of ingredients for a delicious element of surprise, this book includes travel notes, recipe origins, an extensive glossary, updated wine notes, and full-color photos.

(Hardback)

Giving readers an insider's look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food, this book includes recipes that range from the familiar, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to the exotic, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelette.

(Hardback)

The Food52 Cookbook was named one of the Best Cookbooks of 2011. Now Amanda Hesser and Merrill Stubbs, the pioneers of the online community cookbook return with a second helping of delicious, seasonal recipes from the country's most inventive home cooks.

(Hardback)

At any time, in any place, food is there for the taking - if only we knew how and where to look. Many of these plants - nettles, dandelions, fat hen, sorrel - grow so profusely they are considered a nuisance. Foraging was something our ancestors did instinctively - this book truly connects us with our past and our future.

(Hardback)

(Paperback)

Who Were the Original Foodies

(Hardback)

The pie book for a new generation of bakers by the chefs and owners of the renowned Brooklyn shop and cafe.

(Paperback)

Suitable for anyone who wants to grow more of what they eat, even if they've never before put trowel to dirt, this book includes recipes such as Stuffed Squash Blossom Fritters, Shell Beans with Tomatoes and Sage, Red Thai Curry with Fall Vegetables, Provencal Pot Roast, Springtime Chowder, Blueberry Peach Cobbler, and a Chilled Raspberry Pie.

(Hardback)

When Frank Falcinelli told his grandmother about the Brooklyn restaurant he planned to open with his friend Frank Castronovo, she instructed them to call it a spuntino - the Italian word for a snack and a place to have snacks. This title includes tutorials on making fresh pasta or tying braciola, and a discussion on Brooklyn-style Sunday 'sauce'.

(Hardback)

A classic and inspirational culinary guide to regional French cooking from Britain's master chef.

(Paperback)

(Paperback)

Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.

(Paperback)

Helps to create a meal-planning service where wholesome, non-processed foods (20 ingredients to be exact), simple and delicious recipes (for 5 low-cost meals) take center stage. This title mixes and matches a small list of ingredients to create balanced meals that play off each other, with options for gluten-free, vegetarian and vegan dishes.

(Paperback)

(Hardback)

The Fresh Harvest Cookbook features over 150 recipes that champion locally sourced products and getting the most out of every season!

(Hardback)

Facsimile reprint. Originally published: Boston: Marsh & Capen: Carter & Hendee, 1829. Includes new introduction.

(Hardback)

the outer limit is making leather out of apples);
* 'Cooking against the grain' - if we didn't have access to wheat, what could we make with nuts
* How to deal with gluts - those autumn mountains of beans and courgettes;
* Making-do the wartime way - canny tricks his mother taught him;