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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!
Most of us have heard of gluten - a protein found in wheat that causes widespread inflammation in the body. Americans spend billions of dollars on gluten-free diets in an effort to protect their health. But what if we've been missing the root of the problem? In The Plant Paradox, renowned cardiologist Dr. Steven Gundry reveals that gluten is just one variety of a common, and highly toxic, plant-based protein called lectin. Lectins are found not only in grains like wheat but also in the "gluten-free" foods most of us commonly regard as healthy, including many fruits, vegetables, nuts, beans, and conventional dairy products. These proteins, which are found in the seeds, grains, skins, rinds, and leaves of plants, are designed by nature to protect them from predators (including humans). Once ingested, they incite a kind of chemical warfare in our bodies, causing inflammatory reactions that can lead to weight gain and serious health conditions. At his waitlist-only clinics in California, Dr. Gundry has successfully treated tens of thousands of patients suffering from autoimmune disorders, diabetes, leaky gut syndrome, heart disease, and neurodegenerative diseases with a protocol that detoxes the cells, repairs the gut, and nourishes the body. Now, in The Plant Paradox, he shares this clinically proven program with listeners around the world. The simple (and daunting) fact is, lectins are everywhere. Thankfully, Dr. Gundry offers simple hacks we easily can employ to avoid them, including: Peel your veggies. Most of the lectins are contained in the skin and seeds of plants; simply peeling and de-seeding vegetables (like tomatoes and peppers) reduces their lectin content. Shop for fruit in season. Fruit contain fewer lectins when ripe, so eating apples, berries, and other lectin-containing fruits at the peak of ripeness helps minimize your lectin consumption. Swap your brown rice for white. Whole grains and seeds with hard outer coatings are designed by nature to cause digestive distress - and are full of lectins. With a full list of lectin-containing foods and simple substitutes for each, a step-by-step detox and eating plan, and delicious lectin-free recipes, The Plant Paradox illuminates the hidden dangers lurking in your salad bowl - and shows you how to eat whole foods in a whole new way.
Natalie Coleman won MasterChef 2013 with a Scotch egg, and ever since she's been showcasing the same fresh, fun, down-to-earth cooking that made her a star. Now, she shows you how to do it too, guiding you through easy techniques and mouth-watering recipes that are the secret to her fantastic food. With chapters on grilling, baking and frying, as well as freezing, preserving, salt-baking and cooking in a bag, Natalie proves that great food is built on easy, reliable techniques that produce impressive, enviable results every time. Natalie's recipes include: Jerk Chicken; Homemade Salt Beef; Nan's Famous Corned Beef Pie; Confit Duck with Pomegranate Salad; Green Peppercorn Squid; Aubergine Bhajis; Salt-baked Pil Pil Prawns; Pimms Lollipops; Basil Ice Cream with Pink Peppercorn Strawberries; Orange Olive Oil Cake; and, of course, her trademark Scotch Eggs, including chorizo and mackerel variations.
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
November 2012 Food and Drink Book of the Month. A pleasing piece of food giftery, a book that looks into the roots of some classic dishes, the chefs who invented them and who was the lucky recipient. As well as a potted history, James Martin gives the reader full illustrated recipe details on recreating the dish – or cocktail for themselves. Some of the foods under discussion - Coronation Chicken and Caesar’s salad are found on many everyday menus, there are some historical curiosities to try – Woolton Pie and then there are those more exotic constructions such as Oysters Rockefeller – all preceded by the very best Martini. Like for Like ReadingForgotten Fruits: The Stories behind Britain’s Traditional Fruit and Vegetables Christopher StocksA History of Food in 100 Recipes, William Sitwell
The Whisky of the Scottish Islands, a tour, an investigation, a fact-finding mission done with the utmost geniality by a man who’s blood is probably a pale amber hue. You can almost smell the peat, hear the clink of glasses and see the wind on the heather! Ian Buxton knows the islands well and there is much anecdotal history of past holidays and visits which add to the interest. I am moderately interested in whisky but the attractions of the islands – and their people interest me more and I was pleased to find the journey with Ian Buxton worthwhile – and most enjoyable. ~ Sue Baker If you're interested in books about Whisky you might also like Spirit of Place: Whisky Distilleries of Scotland by Charles MacLean and Raw Spirit: In Search of the Perfect Dram by Iain Banks.
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.
Covering all the pressing food dilemmas of our times, award-winning food writer Joanna Blythman assesses the desirability of common foods from all angles, showing you how to make sensible, thoughtful and practical choices about what to eat each day, irrespective of your income. Food should be one of life's greatest pleasures yet, increasingly, choosing it is becoming a chore. Bombarded by questions such as 'Is red meat bad for you?' and 'Is local always best?' it's difficult to know what to eat. At the same time, even the basics are becoming more and more expensive, making it essential that we choose the best foods for ourselves and the planet and make them go as far as possible. So how can we eat well without waste, expense and ethical dilemmas? In this inspiring, practical guide award-winning journalist Joanna Blythman addresses all of these issues and more to help you buy food that's good in the broadest sense of that word: food that is healthy and affordable and which doesn't trash the environment; food that doesn't exploit producers or cause unnecessary animal suffering, and last but not least, food that tastes great. She explains how to save money in the supermarket and elsewhere, how to use up every bit of food, from stale bread to old veg and how to improve your diet as well as your finances. Packed with brilliant ideas for choosing lovely, wholesome meat, fish and veg and quick, easy suggestions for cooking them well, without compromising your principles or emptying your purse, this is the modern manual for eating well in the twenty-first century.
This authoritative new title from health and wellness expert Renee Elliott is a modern encyclopedia of 99 brilliant ingredients that will help you use them in the best possible and easiest way. Carefully curated by Renee in close collaboration with the buyers of pioneering organic supermarket Planet Organic, it's a mix of great ordinary ingredients that you may be taking for granted - like apples, nuts and beans - and ingredients you may have heard of but haven't yet included in your diet. Eating well as Renee says is 'unavoidably important' for she believes 'many of the illnesses that plague us today, such as obesity, diabetes and heart disease are the result of poor eating habits'. The look and feel of this important book will appeal to both millennials and longstanding foodies and for all those looking for an invaluable guide for eating well and living better. Like for Like ReadingThe Cook’s Book of Ingredients The Flavour Thesaurus, Niki Segnit A 'Piece of Passion' from the Publisher... 'The first time I met Renee Elliott I was watching her at panel discussion on start-up businesses in the wellbeing industry. Renee is a wonderful public speaker, and as the pioneer of Planet Organic, she is also an inspiring and hugely experienced entrepreneur. I knew immediately that she was someone I wanted to work with and I was delighted when she agreed to write this book for us. We at Pavilion have learnt a tremendous amount while working on this book and are incredibly proud of What to Eat and How to Eat It. Renee’s take on health and the wellness industry is unique, and her knowledge is second to none. An encyclopaedia of 99 super foods, Renee explains each of their benefits and the best way to prepare and cook with them in delicious recipes. Renée is an established, informative and authentic voice and I am absolutely thrilled to publish What to Eat and How to Eat It.' ~ Katie Cowan, Publisher, Pavilion Books July 2017 Lifestyle and Health Book of the Month.
What to Bake & How to Bake It is the ultimate cookbook for amateur bakers looking to master the classics and expand their repertoires. Each of the 50 delicious and accessible recipes is accompanied by photographs of the ingredients, a clear image of every step and a stunning finished dish shot, ensuring foolproof results every time. Every element of the baker's craft is covered, from everyday cakes and cookies to special occasion breads and pastries. Chapters include: Simple Family Baking (such as Golden Citrus Drizzle Cake, Peanut Butter Cookies and Vanilla Fruit Scones) Morning Coffee & Afternoon Tea (such as Classic Shortbread, Jaffa Marble Loaf and Seriously Chocolatey Cookies) Special Bakes (such as Coconut Layer Cake, Red Velvet Whoopie Pies and Cranberry Stollen) Desserts & After Dinner (such as Tart au Citron, Classic Baked Cheesecake and Strawberry Meringue Cake) With an illustrated cover by Kerry Lemon and photography by Max and Liz Haarala Hamilton What to Bake & How to Bake It is the perfect follow-up to the already successful What to Cook & How to Cook It series.
Seriously Satisfying is a stunning cookbook that brings you 130 fabulous recipes from Weight Watchers. Offering you inspiration and variety - so that you can enjoy your food and eat healthily - you'll find recipes for every occasion, ranging from breakfasts, brunches and lunches to family food, cooking for one and food to impress. There are chapters on soups, eating out at home and, for when you're in a hurry, quick and easy food. You'll also discover amazing chocolate recipes and mouth-watering desserts and bakes. With so much choice, you'll have all the inspiration you need to create delicious meals everyone will love.
When the sun shines, it's hard to think of anything better than a barbecue with friends and great food, so fire up the barbie and enjoy some Turkey and Bacon Burgers, Beef Tataki or Lime and Coriander Salmon Skewers. Or, for a family picnic, why not pack up the Giant 'Sausage Roll' or Picnic Loaf and head off to your favourite spot? Get Set for Summer has ideas for all occasions, with recipes for everyday, for weekends, for enjoying good food with friends and for al fresco eating. For super snacks, reach for the Honey Dried Apples or Cool Dogs. At lunchtime, the Beef Wrap with Horseradish Cream or Chinese Noodle Soup will hit the spot; and for an ideal meal without meat try the Linguine with Broad Beans and Rocket or the Lemongrass and Ginger Tofu Fritters. After work, when everyone's hungry, the quick Sausage Pizza or simple Weekday Chicken and 'Chips' are just the thing.
May 2012 Food and Drink Book of the Month. With five cook books to his name, and he hasn't left University yet, Sam Stern is a cooking sensation. And with his compatriots in mind he has written his latest, Virgin to Veteran, to be a contemporary cookery masterclass designed to get today's teens, 20- and 30-somethings into the kitchen and cooking with confidence. Lovereading staff with teenage children have already bought their copy!
Everyone loves an old-fashioned tea party. Mix-and-match crockery, bone-handled knives, lace and linen, teapots with cosies, sweet peas and roses, home baking and Victorian cocktails in tea cups - they're all back in vogue. Indoors by the fire in winter or outside in summer sunshine, hosts and guests can relax together with none of the stress or formality of a dinner party. Afternoon tea is the quintessential British tradition that has developed from its modest beginnings to become a much-loved celebration of indulgent pleasures. Try Carolyn Caldicott's perfect cucumber sandwich, Victoria sponge cake, rose petal jelly, English muffins, crumpets, Earl Grey tea with gin and lemon, 'the best chocolate cake you will ever taste' and much, much more.
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.