(Hardback)

Enjoy freshly cooked falafel at home with more than 65 recipes for deep-fried and oven-baked patties, plus sauces, pickles and salads plus easy flatbreads.

(Hardback)

A collection ofinvitingIndian recipes to cook at home, including street food and snacks, curries and rice, and the all-important chutneys and raitas, as well as lightly spiced desserts.

(Paperback)

Kiwis love their pies! Crisp, buttery pastry, gooey, piping hot filling - this brand-new collection has been put together by a pie expert who has lived and breathed pies her whole life!

(Hardback)

A savoury-focused baking cookbook with an emphasis on wholegrains and seasonally-led ingredients from a UK-trained chef who is one of Australias best-regarded bakers.

(Paperback)

(Hardback)

(Hardback)

(Paperback)

A unique spin on the popular canning trend, this cookbook shows how to make scrumptious homemade meals that are jarred and saved for future use. These shelf-stable, just-add-water recipes are perfect for camping trips, busy evenings or even disaster events.

(Hardback)

Beloved and award-winning cookbook author and instructor Raghavan Iyer explores the origin of curry across the globe in 50 recipes: how curry has traveled, and how it has evolved to become a key part of so many local cuisines, plus history, lore, remembrances, and full-color illustrations.

(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)

Savory Dinner Pies includes over 70 recipes for two-crust, one-crust, and no-crust pies. As a recognized master in the art of making pies, Ken Haedrich includes updated and perfected versions from the great savory pie traditions around the world.

(Hardback)

(Hardback)

Now fans of the classic book (and current movie) Little Women can experience the foods that bring such pleasure to the March sisters and their family and friends.

(Hardback)

(Hardback)

(Hardback)

Ivan Jeanblanc has taken the weekend tradition of brunch and made it a practice. He has hosted brunch themed cooking-events for the last several years and through the work produced 52 weeks of unique brunch recipes. This book gives home cooks each one, as well as the story behind the dish. Photos bring each dish, and an accompanying cocktail, to life!

(Hardback)

Food historian Ken Albala has written the perfect book for students and other readers interested in the myriad aspects of food in Early Modern Europe.

This book answers such questions as: Why did people toil and travel for certain foods, such as spices, when they were already surrounded by an abundance of edible plants at home

(Hardback)

An innovative cookbook introduces family recipes by some of the world's most famous chefs--including Jacques Pepin, Martin Yan, Mollie Katzen, Jamie Oliver, Lidia Bastianich, Barbara Kafka, and Daniel Boulud--along with cooking lore, helpful tips, timeless culinary advice, and personal reminiscences

(Hardback)

• 50 pie recipes sweet and savoury, classic and modern plus expert tips and techniques
• Advice on perfect pastry, plus using ready-made to save time
• Little bits of interesting and quirky pie history
• Supported by the National Trust, suppliers of fine pies to the British public

(Paperback)

Master the art of braising with the friendly assistance and mouthwatering recipes of Jenny Goycochea, creator of So Much Food. Minimum Effort, Maximum Flavour.

(Paperback)

Elevate your dinner experience from the comfort of your own kitchen with Jeff Solbergs expert flavour creations and easy plating tips.

(Hardback)

Features 65 recipes coupled with full-colour photos.

(Paperback)

A recipe book to take to the kitchen, to spatter with olive oil and mark with sticky fingers, to enjoy, and to come back to time and again. The recipes are conveniently divided into dishes that can be served for breakfast, lunch or dinner, with simple snacks for any occasion in between.

(Paperback, 2nd ed.)

Chili, the star of cook-offs, is the obsession of societies, and the subject of endless debate over its proper preparation. This book features over 160 recipes, including Reno Red and Navajo Green and Buzzard's Breath Chili, as well as newfangled bowls like Moroccan Chili and White Lobster Chili.