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Variety is the spice of life and in our Cookery, Food and Drink section we have a range of new books that you can sit back and enjoy or get your hands messy and whip up something fantastic!
Sparked by the gargantuan global popularity of English Heritage’s The Victorian Way YouTube series, How to Cook the Victorian Way presents the life and recipes of the real Mrs Crocombe. Head cook at Audley End House from 1878 to 1884, her handwritten cookery book was passed down through her family and uniquely reveals the tastes and dining habits of Victorian Britons. With context on Audley End House, “one of the greatest houses of Jacobean England”, and absorbing detail on the kitchens of Mrs Crocombe’s era (the book is co-authored by Andrew Hann, head of the historians’ team at English Heritage), her recipes have been modernized by food historian Annie Gray, yet retain their authenticity. Some of them are familiar - pancakes, ginger beer, macaroni cheese, trifle and spotted dick - then there are more outlandish dishes too (to modern tastes, at least), such as mock turtle soup, larded sweetbreads and squab pie. This beautifully presented, meticulously researched compendium is a true treat for gourmands looking to expand their culinary repertoire - perfect for inspiring flamboyant Victorian ‘Come Dine with Me’ dinner parties.
New and easy-to-follow, The Harcombe Diet 3-Step Plan takes you through the 3 stages of the unique Harcombe programme. The first stage will help you lose up to 7lbs in 5 days and by completing all three stages you'll permanently change the way you eat. In The Harcombe Diet 3-Step Plan, Zoe Harcombe explains how dieting makes us fatter and induces three common conditions which cause uncontrollable food cravings. By following the 3-Step Plan you can overcome these conditions and lose weight - not by counting calories or starving yourself, but simply by eating real food. You'll start this diet to lose weight. You'll stay on it because you'll feel healthier than you can every remember - and you'll lose weight.
Winner of the Dutch Cookbook of the Year award in 2010, Home Made is a unique and captivating cookbook, with over 200 recipes and ideas for sumptuous homemade food. Author Yvette van Boven uses clear step-by-step instructions to show the reader how to make ingredients, as well as recipes, at home. Home Made begins with breakfast and works its way through the day. Learn how to make cheese from pantry staples, create an oven smoker from scratch in just two minutes and make ice cream without an ice cream machine. In the true spirit of this book, Yvette drew her own quirky illustrations, designed the book and styled the food for the photographs, which were taken by her husband, Oof Verschuren. Original, fun and inspiring, Home Made will appeal to readers wanting simple, authentic and healthy ways of eating. The friendly tone, quirky cartoons and can-do approach make this cookbook very accessible for the average home cook. Step-by-step spreads on making jam, stock, bread, chocolates, and more feature up to 15 images per recipe. Winner of the Dutch Cookbook of the Year award in 2010, this unique cookbook will now be available to an English-speaking market. Yvette has a loyal online following.
Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David's A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited, but never tricksy inventiveness and, above all, light. (Nigella Lawson). Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi's and Sami Tamimi's original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. The 140 original recipes cover everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads. A new foreword and introduction sheds fresh light on a book that has become a national favourite.
Winner of the Galaxy Food & Drink Book of the Year 2010. With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting new talents in the world of cookery and food writing. Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.
Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food. In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works. The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food: Process explains cooking methods that elevate veg to great heights; Pairing identifies four basic pairings that are fundamental to great flavour; Produce offers impactful vegetables that do the work for you. With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.
Featuring recipes containing exotic ingredients such as fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire's Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. There is something here to delight everyone - from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
Winner of the Food & Drink Book of the Year at the Specsavers National Book Awards 2014. Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding. Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alfonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Candy beetroot with lentils, Seaweed, ginger and carrot salad, and even desserts such as Roasted rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.
Everything you love about Ottolenghi, made simple. Yotam Ottolenghi's award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam's standout dishes that will suit whatever type of cooking you find easy - whether that's getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you're ready. These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way: S - short on time: less than 30 minutes I - 10 ingredients or less M - make ahead P - pantry L - lazy E - easier than you think Ottolenghi SIMPLE is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi's vibrant food made easy.
Xochi Balfour changed her life from her little London kitchen and, as The Naturalista, has been blogging about her experience of balancing and simplifing her life in harmony with the natural world. Without recourse to expensive ingredients, all-consuming cleanses or dramatic diets, Xochi has taken the principles of naturopathy and created a way of life, from a gentler way of eating to simple beauty recipes as well as bringing relaxation and mindfulness into your everyday routine. Her food is gluten- and dairy-free and predominantly plant based, but straightforward and delicious, her skincare recipes can also be made from kitchen ingredients and her techniques for everyday mindfulness can be fitted into the busiest of lives. Her recipes include power balls and energy bars, raw chocolate, sea salt and pistachio fudge, cornershop turmeric and coconut dahl and beetroot falafel as well as a gluten-free carrot and flax bread. For your body, there is a rosewater facial spray, passionfruit and papaya face mask and lavender and shea butter body lotion, while for your home, Xochi will show you the benefits of barefoot earthing and how to make your own incense.
William Sitwell has chosen 100 recipes that illustrate a history of Western Food. He starts with a bread recipe from Ancient Egypt and progresses through to today ending with a Heston Blumenthal creation. Tailor-made for dipping into this book illuminates, informs and amuses, a lively look at food and our eating habits. Like for Like Reading Consider the Fork: A History of How we Cook and Eat, Bee Wilson The Edible Atlas: Around the World in Thirty-Nine Cuisines, Mina Holland
April 2012 Food and Drink Book of the Month. It’s the second part of the title – “in 100 Recipes” that makes this stand out from the usual plod from hunter-gathering to yesterdays sushi craze. Instead we start with flat bread and gradually follow man’s culinary progress through “Muscules in shelle”, Trifle, Peas Soope, Brussels Sprouts, Rice Krispies treats and ending with Heston Blumenthal’s Meat Fruit. A switch-back of a journey through food good and bad, cooks wild and wily and a public palate that knows no bounds. Contained within the history is a progress through the communication of recipes, how they were first written down and how they changed and developed to encompass radio, TV, magazines and now the computer and aps. I had doubts about the format when I first started reading it but soon settled in and while it lasted A History of Food in 100 Recipes was an excellent bedtime reading treat. Like for Like ReadingA History of English Food, Clarissa Dickson WrightFood in England: A Complete Guide to the Food That Makes Us Who We Are, Dorothy Hartley
In his New York Times best-seller Wheat Belly, renowned cardiologist William Davis explained how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges and reverse myriad health problems. Now with his 30-minute (or less!) Cookbook you can put his advice into practice and see the difference it can make for yourself. For decades, we have been consuming nutritionally bankrupt grains that have left us with diabetes, obesity, heart disease and countless other common ailments like brain fog and dermatitis. Removing wheat from your diet stops these regrettably widespread diseases - and can even help you to lose weight without having to calorie count or exercise. But because wheat is such a ubiquitous ingredient in today's recipes, preparing healthy, wheat-free meals may seem like a daunting task, especially when you don't have hours to spend in the kitchen. The Wheat Belly 30-Minute (or less!) Cookbook provides the solution: 200 new quick and easy recipes which will help you lose your wheat belly and keep it off - deliciously! From triple-berry muffins to Clam Chowder and Jambalaya, you'll find fuss-free ideas for every meal of the day. Every recipe is designed to take 30 minutes or less, because you shouldn't need to sacrifice time in order to lose the wheat.
There has never been a greater interest in cooking. Never been such a wide range of accessible ingredients from all over the world. Cultural diversity has led to us all broadening our culinary horizons. What better time to celebrate the sumptuous array of delectable books on offer, covering all aspects of our growing obsession with all things food … and drink (!). You won’t find the obvious choices here, the big name chefs and TV show spin-offs. We hope that we’ve lovingly compiled a special menu of off the beaten track titles to fire your imaginations and your ovens. Uncork your inner sommelier, sauté your inner chef and share a spoonful of our passion for something saucy, lip-smacking, eye-feasting and thirst-quenching. Bon Appetit!
We hope you’ll find our Food and Drink category full of titles that can be enjoyed either sitting in the armchair or used in a more practical way in the kitchen. Some of them provide a mixture of both.