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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!
From chicken traybakes to supergrains to puddings, these one-dish recipes cover the gamut of delicious dinners. And once you have mastered the concept there are handy infographics for each chapter so you can create your own recipes. From chipotle chicken with sweet potato wedges, coriander and lime yoghurt to salmon a la pesto with giant couscous, watercress and lemon, these recipes are quick, clever and incredibly delicious.
Crumb is about flavour, first and foremost - a celebration of the simple joy of baking. Ruby's recipes delight in new tastes and combinations, as well as the rediscovery of old favourites, to create food that is exciting without ceremony or pretence. In a delicious blend of practicality and creativity, Ruby encourages novices and seasoned bakers alike to roll up their sleeves and bake - even if they don't have the proper equipment or know-how. From Lemon & Marzipan Cupcakes and Rye Caraway Bagels, Rose & Burnt Honey Florentines, Croissants and Custard Doughnuts, to Butternut Squash & Mozzarella Tartlets and Sticky Toffee Pudding, these are recipes that will quickly become some of your best loved. With writing to be savoured as much as the recipes, tips and techniques to guide you and plenty of ideas for variations, this is baking book to be inspired by, to read and cherish.
Good bread begins with just four honest ingredients: flour, water, salt and yeast. Nothing could be simpler and yet nothing is more gratifying. GAIL's Since opening the first GAIL's in 2005, the team behind London's most inviting artisan bakery has been on a mission to bring high-quality, handmade bread and delicious vibrant food to local communities. In this, their first, stunning cookbook, GAIL's take us through the day with inventive, fresh recipes. This abundant recipe book brings the spirit of GAIL's alive. It starts with the essential how-to's of mixing, kneading and shaping loaves before going on to offer over 100 varied savoury and sweet recipes inspired by the simplicity of cooking good bread and all the delicious mealtime possibilities around it. GAIL's will encourage you to try your hand at a basic foolproof bloomer, bake a satisfying sourdough, create morning muffins and pastries, bold salads, flavoursome pies, appetizing tarts and sandwiches, easy afternoon biscuits and cakes, and finally cook delicious savoury meals and desserts for supper. Simply divided into Baker's Essentials, Bread, Breakfast, Lunch, Tea and Supper, the GAIL's Cookbook includes: White poppy seed bloomer French dark sourdough Wholemeal loaf Focaccia Brioche plum and ginger pudding Buckwheat pancakes with caramelised apples and salted butter honey Pizza Bianca with violet artichokes and burrata Truffle, raclette and roast shallot toastie Teatime sandwiches Savoury scones & fruit scones Red quinoa and smokey aubergine yoghurt salad Baked sardines with sourdough crumbs and heritage tomato salad Fregola and chicken salad Baked bread and chicken soup Tuna Nicoise on toast Sourdough lasagna Root vegetable and Fontina bake Leek and goat's cheese picnic loaf Brown sourdough ice cream with raspberry.
A cookery book that will really change the way you cook and eat. Instead of a random selection of recipes each chapter has a core recipe to start - think roast chicken, custard, poached fish, risotto and then adds in all the things you can create with this basic recipe, how to use leftovers, Rosie Ramsden also having space to explain basic techniques with lots of tips and additional recipe ideas. She has an engaging way of writing, is a good enthuser and it’s obvious a lot of thought – and love has gone into this book, from her comments, you can see many recipes are family favourites. It’s also a book that came high on the usage “meter” for me. Some cookery books have remarkably few recipes you actually want to cook, others are full of fuss and bother, this one has recipes for good food you’d actually want to cook and cook again. Like for Like Reading Prepped: Gorgeous Food without the Slog, Vanessa Kimbell Full of Flavour: Create... How to think like a Chef, Maria Elia
Model-turned-nutritionist Rosemary Ferguson firmly believes that what you put into your body should fulfill and fuel you. As a working mum, she also knows how hard it is to fit a diet plan into everyday life. Juices and smoothies are one of the easiest ways that Rosemary packs vital health-boosting nutrients into her busy life and into the schedules of her clients. Rosemary's recipes fight colds and bugs, beat fatigue, lack of energy, stress, insomnia, irregular hormones and a range of skin conditions, gut health and anti-inflammatory ingredients. By simply consuming the right natural, easy-to-find ingredients, you will change the way you look and feel. Incorporate Rosemary's recipes into your life at breakfast, as a mid-morning snack or post-workout boost. Rosemary also shares her 1-day detox to cleanse and recharge or try her 2 - and 3 - day plans to tackle your health head-on and revitalising your health from the inside out.
There are many ways to get the best out of this splendid guide, kept in the car for visits and holidays, consulted when surfing the web and equally as important - for finding out just how much good food can be found on one’s own doorstep. All the information you need to order or visit is provided, the entries are individually tailored – a real labour of love – and food. Like for Like Reading: The Savvy Shopper, Rose Prince £8.99 Paperback 464 pages Fourth Estate 2nd May 2005 9780007219933 Shopped: The Shocking Power of British Supermarkets, Joanna Blythman From Rose Prince:‘For me, The Good Produce Guide is the antidote to the tedious weekly trawl for food with a trolley - I want to introduce readers to shops that are both remarkable for innovation and tradition, markets that are vibrant and a thousand characters who are passionate about the food they sell. Readers should be able to pick up the guide, wherever they are in the UK, and find a good butcher selling naturally reared, native bred beef, or sustainably caught fish - a pick-your-own or a great farm shop. We are discovering real shopping again at last - this is the guide to make that happen. I want you to love reading it as much as I have enjoyed finding the entries.’
December 2010 Book of the Month. Shortlisted for the Galaxy Food & Drink Book of the Year 2010. As a nation we have been hooked on the cooking bug in recent years, with the rise and rise of the celebrity chef, but sometimes all these glamorous books and shows don’t necessarily give us just the basic, rudimentary steps we want to feeding a family on a budget. Here Rose Prince brings all her years of experience together to give over 200 recipes. Some are passed down through the years, from mother to daughter, tried and tested and thoroughly delicious, without breaking the bank or requiring the skills of a Michelin starred chef. Yum!
From how to stretch a native breed, properly hung cut of beef to eight meals, to making stock from prawn or langoustine shells, to saving by making your own bread (and using it right up to the last crumb), 'The New English Kitchen' will inspire you make the absolute most of the food you buy. Acclaimed food writer Rose Prince guides you in making the most of local availability and seasonality, keeping a well-stocked store cupboard, growing staples such as herbs and peppering your diet with luxuries such as Parma ham, figs and wonderful cheeses, creating not so much a cookbook but a plan, and a brilliantly practical manual for future generations of cooks.
Wild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In this definitive book, hundreds of these plants are clearly identified, with colour photography and a detailed description. Roger Phillips also gives us fascinating information on how our ancestors would have used the plant as well as including over 100 more modern recipes for delicious food and drinks. From berries, herbs and mushrooms to wild vegetables, salad leaves, seaweed and even bark, this book will inspire you to start cooking with nature's free bounty. 'I can safely say that if I hadn't picked up this book some twenty years ago I wouldn't have eaten as well, or even lived as well, as I have. It inspired me then and it inspires me now' Hugh Fearnley-Whittingstall
A second book of eminently “doable” recipes from actor, Robin Ellis. Having been diagnosed with Type 2 diabetes he changed his diet to embrace the Mediterranean way of eating. As he says, if you want a healthy life style you have to enjoy your food, a diet is short-term but with Robin Ellis’s way of cooking you’ll be quite happy and satisfied with your food. With contributions from friends and with recipes adapted from many eminent cookery writers this is another splendid selection of recipes, a good mix of basics and new ideas. It’s healthy eating for all with many of the recipes available to vegans and vegetarians, the paperback is a good price and with its black and white illustrations and simple layout a good bet for kindles too. Like for Like Reading Delicious Dishes for Diabetics, Robin Ellis The Everyday Diabetic Cookbook, Stella Bowling
Rick Stein didn’t follow the usual route to becoming a top Chef, but with a defunct nightclub on his hands he reopened it as a restaurant, his first foothold in Padstow. Good fortune followed when he was spotted in a Keith Floyd TV programme where he had a slot as guest chef – the rest, they say, is history. Many successful series later, many Padstow properties later he is now able to tell his story from a childhood overshadowed by his Father’s bipolar disorder, the education failures and the flight to Australia through to the success he has worked so hard for. Like for Like ReadingToast: The Story of a Boys Hunger, Nigel SlaterSpilling the Beans, Clarissa Dickson Wright Click below to listen to an extract from the audiobook edition of this title.
Rick Stein's lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. Now, using his years of expertise and travel, Rick has updated and reinvigorated his classic Seafood - a comprehensive and inspirational guide to choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick's advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses - from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein's Fish and Shellfish is the essential companion for any fish-lover's kitchen.
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.