(Hardback)

The world is going crazy for all types of street food from all cultures and cuisines.

(Hardback)

Japanese cooking demystified for the home cook; from Nic Watt of award-winning restaurant Masu

(Paperback)

All Arto der Haroutunians twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition.

(Hardback)

From next-level curries and smoky tandoori to colourful cocktails and funky sides - every dish in this book is bursting with flavour and personality.

(Hardback)

Jesse Dunford Wood presents his fun, unique riffs on classics British dishes

(Hardback)

Easy to use and simple to read, these 326 recipes are culled from ten years of Mario Batali's Food Network show, "Molto Mario." Featured are recipes from 21 regions of Italy, including side dishes and desserts, along with information on the basic foundations for Italian cooking. 2006 James Beard Award Winner for International Cookbook. 150 color photos.

(Paperback)

(Hardback)

Revel in the delights of baking from Scandinavia and the Nordic region with this treasure trove of the tastiest and most traditional recipes.

(Hardback)

Influenced by the cuisines of Spain, China, and America along with over 100 regions in the Philippines, Pulutan is the fun and flavourful finger food you eat when you drink!

(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)

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)

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)

First published in the 1970s to great critical acclaim Richard Olneys Simple French Food follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as Elizabeth David Classics and Charcuterie and French Pork Cookery.

(Hardback)

Star chef and bestselling cookbook author Ming Tsai introduces a time- and step-saving approach to East-West cooking that puts its vibrant, complex flavors easily within reach of cooks of every level.

(Hardback)

Sally Butcher brings usSnackistan: a fictitious land where tummies are always full, and theres a slightly naughty smile on every face. Increasingly, formal dining is being nudged aside in favour of meze-style spreads. And, street food has come of age. The burst of flavours is intoxicating, as is Sally's trademark wit and attention to detail

(Hardback)

There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.

(Hardback)

Drawing on his experiences cooking around the world, a celebrated chef revisits his Southern cooking roots by reimagining iconic dishes of the American South with bold international flavors.

(Paperback)

This is a masculine and hardy high-quality cookbook - a collection of simple tasty fare done the southern way and meant to be enjoyed across the country. It will feature commentary from rugby legends, beer matching from the head brewer and recipes from Speight's Ale House chefs.

(Hardback)

In this most elusive of her books, Elizabeth David presents English recipes notable for their use of spices, salt and aromatics. As is usual in her writing she mixes instruction with information, explaining the origins and uses of ingredients such as nutmeg, cardamom and juniper.

(Hardback, UK Edition)

Sample the delights of Spanish tapas perfect for snacks, starters and party food.

(Hardback)

Canadian recipes for food that tastes of the great outdoors.

(Hardback)

This beautifully designed guide to Vietnamese home cooking and comfort food goes beyond restaurant fare to explore the vibrant, fresh flavours of a cuisine whose popularity is rising rapidly.

(Hardback)