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!
“Lemons are precious to me; a symbol of my beloved homeland, they stir up fond memories of my childhood as well as having a wealth of uses. They cleanse, refresh, preserve and are an absolute essential in the home.” So explains celebrated, amiable Gennaro Contaldo in his introduction, setting the vibrant, sunshine-infused tone that streams through this splendid book. After sharing the specific delights of the Amalfi lemon he grew up with, locally known as the Sfusato Amalfitano (“it’s like no other: a huge, elongated-in-shape, knobbly, thick-skinned citrus fruit, but oh-so wonderfully sweet and aromatic”), Contaldo takes us through dozens of inspiring recipes, all accompanied by stunning photography. With chapters covering Small Plates, Vegetables, Fish, Meat, Desserts, Drinks and Preserves, and Sauces and Dressings, it’s as comprehensive as it is refreshing and practical, with no part of the lemon left unused. For example, Contaldo adds a sliver of zest to his breakfast espresso, while lemon pith and skin can be chopped into salads to add extra zing. From a lemon-infused pizza topped with sausage, mozzarella and rocket, to traditional antipasto dishes like scamorza cheese wrapped in lemon leaves, the recipes are truly refreshing. Then there’s the delights of limoncello spritz, and chocolate and lemon truffle. Passionate, personal and practical, this joyous book will delight a huge spectrum of home cooks.
Infused with an infectious, unadulterated, no-guilt passion for the sweet stuff, Ravneet Gill’s Sugar, I Love You is ideal for anyone who wants to take their baking to the next level. What’s more, it’s easy-to-follow, with Gill’s demystifying, straight-talking, witty approach as central to the book as her love of sugar. It also bursts with photos that are every bit as vibrant as the recipes (and their author, for that matter). Covering Biscuits, Cakes, Cheesecakes, Sweet Doughs, Fried Delights, Entrements, Ice creams and Plated Desserts, each chapter of Sugar, I Love You is threaded with a fabulous international outlook, with mouth-watering recipes for the likes of Japanese cheesecake, Danish Brunsviger cake, and ricotta bombolini served alongside inventive twists on British classics, including Devonshire splits and a self-saucing toffee apple pudding. This is the kind of cookbook that will invigorate and inspire even the most seasoned of bakers.
From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. Before Stanley Tucci became a household name with The Devil Wears Prada, The Hunger Games, and the perfect Negroni, he grew up in an Italian American family that spent every night around the table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the recipes and into the stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about growing up in Westchester, New York, preparing for and filming the foodie films Big Night and Julie & Julia, falling in love over dinner, and teaming up with his wife to create conversation-starting meals for their children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burnt dishes, is as heartfelt and delicious as the last. Written with Stanley's signature wry humour and nostalgia, Taste is a heartwarming read that will be irresistible for anyone who knows the power of a home-cooked meal.
“Tegestologist?” I hear you question. What the h***’s a tegestologist? Well simply put it’s a collector of beer mats and the term comes from teges, the Latin for a covering or mat. But more on this later. Back in 2018 Adam Kimberly created an Instagram account to showcase his collection of ‘nicely designed beer mats from the past’ as he puts in it his brief introduction. Now, in this slim volume, he has selected the more fun, unusual and iconic mats and so has curated a superb slice of British history. Rich in the nostalgia of once huge but now unheard of brands, along with names and drinks that never made the big time, the chosen mats illustrate the range of images, typography and more, from the late fifties through to the 1970’s. And it’s not just drinks that these little wood-pulp coasters were deployed for. From Walker’s Crisps to Palethorpes Pork Pies, from Butlins to B.O.A.C. the handy little mats were pressed into advertising everything from snacks to airlines, from safety to cigarettes, even Morcambe and Wise at the Hippodrome Theatre, Bristol. There are of course the usual discs and squares but the variety of shapes alone encompasses brandy balloons, beer kegs and even one in the shape of the Isle of Wight. Other than dates (where known) and confirmation of the advertiser, there is no further explanation given for each entry and none is needed, for each tells its own story in its own way. It is an act of quiet brilliance to compile and publish this and I for one am delighted by it. And as for tegel meaning mat or covering? Did you never stick a clean mat on top of your pint to stop fag ash falling in? No? Just me then.
Persuasively setting out to overturn commonly held views and cooking habits (“often the “rules” about cooking and food preparation are habits learned from our parents or from recipe books, so we don’t think to question why we discard some parts and eat others”), Ellen Tout’s The Complete Book of Vegan Compleating is inspiring in style, encyclopaedic in scope, and thoroughly practical. So, what exactly is “compleating”? As the author explains, it simply means eating “all edible parts of fruits, vegetables and herbs.” All too often we chop off and discard parts of food we could make tasty, nutritious use of - peelings, the tops of leeks, large proportions of ginger and chillies, and fruit seeds, for example. The author also points out that earlier generations, with their engrained “waste not, want not” attitude, didn’t discard perfectly decent food to the extent we do today. Alongside doing ourselves out of nutritional nuggets, and wasting money, this habit also has detrimental environmental impact: “When food reaches landfill, it can’t compost naturally and can take many years to degrade, releasing methane in the process. This is responsible for eight per cent of global greenhouse gases. On top of that, there’s also the land, energy, water, transport and resources involved in producing the food to begin with.” Within this clear, convincing context, the bulk of the book takes the form of a food-by-food guide to compleating. Each entry provides information on nutritional benefits, and ways to use every part of the plant, fruit, herb or vegetable through easy-to-follow, inspiring recipes, from how to make vegan butter from the liquid left in chickpea tins, to conjuring delicious crisps from pumpkin skin. Both inventive and practical, this book is sure to have readers binning long-held views and habits to stop all that needless binning of food.
Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam. Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist. This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops. For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all. This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own. This is how to cook, the OTK way.
Alan Berger’s The Forager Chef’s Book of Flora serves a creative, flavoursome feast of recipes focussed on wild plants. One person’s weed will often be Berger’s delicious delight, and this book invites readers to pay attention to, and forage, the wonderful wealth of wild plants that flourish in fields, forests and gardens. The chapter divisions say it all - Verdant, Abundant, Aromatic and Nourishing - each of them rich in inspiring, easy-to-follow recipes, from the familiar (soups made with watercress, for example) to the unexpected - who would have thought sunflowers could have so many uses and be so tasty? With 180 recipes in all, plenty of photographs, tonnes of tips on techniques for preparation and storage, plus in-depth detail on plant families, this is encyclopaedic in scope, and is sure to bring fresh wild wonder to tables.
Family Comforts is the much-anticipated new cookbook from Rebecca Wilson, the bestselling author, Instagram sensation and mum behind the phenomenally popular family food account @rebeccawilsonfood. With over 100 brand new, flavour-filled recipes, Rebecca shows you how to cook nutritious meals the whole family will love. From quick suppers that can be prepared in a matter of minutes to slow cooker heroes that deliver big flavours with minimal effort, joyful weekend feasts, brilliant bakes and warming desserts, Rebecca's ingenious, easy-to-follow recipes are suitable for young children from six months, and irresistible for older siblings and adults too. Parents and carers can wean their babies and introduce them to a variety of new foods, whilst sharing the same meals alongside them. An essential for every family's bookshelf, let Rebecca Wilson show you how to cook just once for the entire family, giving you more time together around the table to enjoy comforting meals through autumn, winter, and beyond.
Dedicated to the NHS and key workers for looking after us and keeping the nation going, enabling us to get back together, Oliver’s latest book and the 25th in his collection is a triumph of togetherness. Being together is precious and after all of our recent time apart, this book is a celebration of that and the joy of good food. Every chapter starts with a little menu card for each meal, for easy sharing with your diners. This is a stress-free step-by-step guide to entertaining, no matter what the occasion. From a laid back feast to a sunny gathering, cosy indulgence or celebration roast, this book has it all. And my favourite bit is the recipe methods which help you get super organised the day before your event, thus maximising your precious time with your guests. Every single recipe has a glorious full colour photograph and Oliver’s nutrition team has been busy with a whole nutrition section which features easy-to-read nutrition information on every dish. Mouth watering, I’m already popping get-togethers in the diary so I can test these recipes out. And recreate some of the stunning table settings and beautiful images peppering the book. And let’s not forget the cocktail section to help you enrich any gathering you throw. Coffee negroni, yum. Jammy margarita, yes please. I’m off to test a few out…
Staying on track has never been easier. This three-month companion from the million-copy bestselling authors of Pinch of Nom - complete with twenty-six exclusive Pinch of Nom recipes - gives you everything you need to chart diet progress, cook brand-new favourites and reach your goals. With a vibrant style and a handy ring-bound format, as well as gorgeous Nom stickers and tear-out pages for shopping lists, this planner is easily adaptable to your personal slimming guidelines. The twenty-six exclusive recipes are all super easy and super quick to make - and they are all delicious, packed with flavour and designed to keep you full and satisfied. There is so much room to plan and celebrate your achievements. Beautifully designed and illustrated with line drawings and motivational tips, the diet diary-style planner doesn't have any photos of the recipes - you can find them on the Pinch of Nom website - which gives you more pages for writing up your goals and food plans. Whether you want to keep track of calories, jot down your shopping lists, record healthy treats or celebrate key achievements, this book is designed to help you stay organized and motivated. The Pinch of Nom food blog, created by Kate Allinson and Kay Featherstone, has a hugely engaged online following and has helped thousands of people to lose weight and cook incredibly delicious and varied recipes. Packed with advice for keeping to your goals and stories from community members, the Pinch of Nom Food Planner: Quick & Easy is the perfect tool for your weight-loss journey.
It's the return of the MOB! This time celebrating all things crispy, squidgy, cheesy, spicy, warming, sticky, nourishing... all the flavours, textures and feel of comfort pulled together in one book, 100 recipes. COMFORT MOB is a celebration of hearty dishes from around the world that warm, soothe and fill us. Spending time in the kitchen recreating comfort is a way to indulge in dishes from the past and find new flavour and texture combinations that appeal to our senses. Featuring old-school bangers with a MOB Kitchen twist such as Roast Garlic Chicken Pie or Beef Brisket Lasagne, and modern dishes like Sriracha Crispy Tofu or Coca Cola Chicken Wings, COMFORT MOB encourages you to indulge every palate and craving in a fun, affordable and achievable way. If you're in a hurry but need a quick dose of comfort, recipes like the Grilled Halloumi and Peach Burger with Chipotle Mayo or Ben's Dad's Puttanesca will hit the spot in no time. For an extra dose of comfort, follow Mob's recipes for making your own pasta, focaccia and gnocchi to take your meal to the next level. Mob have also cooked up some cosy dessert recipes to finish - try Miso Sticky Toffee Pudding or extra-oozy Chocolate Jaffa Pool. COMFORT MOB is a nod to homeliness and cosy nights spent cooking with friends and family, recapturing the feeling of better, safer times with food that loves you back.
Which Wine When offers brilliant wine matches to the food we eat every day. This is for anyone who knows their sourdough from their sliced white but still finds themselves standing in the wine aisle making panicked decisions about what to drink based on special offers, a vague memory or a nice-looking label. Now you'll be able to look up dish or style of cooking and find three recommendations - and if the shop doesn't have what you want, Bert and Claire give you the words to ask for the type of wine you're looking for. From takeaways and snacks to Sunday lunches, home-cooked classics, cheese and desserts, these expert wine matches are fun, affordable and simple enough you can pop to a supermarket or local wine shop. Whether you're ordering a curry, taking a bottle to a friend's, going out for dinner, or vegging out on the sofa with a bowl of pasta, Which Wine When will turn even the most down-to-earth meal into a magical combination of what's on your plate and what's in your glass. Don't wander the wine aisle without it.
In Martin Nordin's second book, he brings us a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire. Not just a barbecue cookbook, Fire, Smoke, Green is broken up into seven chapters that cover everything you need to know about making great food over the flame: from grilling directly onto fire, to cooking with indirect fire, smoked recipes and even wood-fired pizza. Atmospheric photography and charming illustrations throughout bring you something other than your average vegetarian cookbook - as lovers of Martin's first book Green Burgers will attest, his approach to meat-free cooking is anything but boring. Try the Roasted and smoked potatoes with beer-caramelised onions; the Fennel roots with shiitake, green onion, buckwheat and herb oil; or Harissa-marinated sweet potato with grilled cabbage leaves and black dukkah. Or if you still can't get enough of the burger recipes, why not try the Courgette and mungbean burgers with sriracha mayonnaise and furikake, washed down with a smoky mezcal with grilled grapefruit.
It's free, it's fun and it's very tasty! Harvesting your own produce from the hedgerows, meadows and woods rather than just ordering food online from the supermarket is all the rage with both towndwellers and countryfolk. The joy of turning nature's bounty into delicious produce to enjoy with the family or to use to make a lovely gift is being rediscovered in kitchens across the country. Explore the deliciously different flavours of wild food, from bilberries and nettles to hazelnuts and damsons - all of which are free for the picking. Learn how to use a range of wild foods creatively in over 100 easy recipes, ranging from jams, jellies and chutneys to starters, main courses, cakes, puds, cocktails and cordials. With chapters on Flowers & Hips, Leaves, Berries, Fruit with Stones, Fruit with Pips and Nuts, why not treat yourself to fruit leather, cheese, rose petal syrup or a wickedly alcoholic drink?
Life is what you bake it - so bake it sweet! Discover how to make life sweet with 100 delicious bakes, cakes and treats from baking blogger, Jane. Jane's recipes are loved for being easy, customisable, and packed with your favourite flavours. Covering everything from gooey cookies and celebration cakes with a dreamy drip finish, to fluffy cupcakes and creamy no-bake cheesecakes, Jane's Patisserie is easy baking for everyone. Whether you're looking for a salted caramel fix, or a spicy biscoff bake, this book has everything you need to create iconic bakes and become a star baker. Includes new and exclusive recipes requested by her followers and the most popular classics from her blog - NYC Cookies, No-Bake Biscoff Cheesecake, Salted Caramel Drip Cake and 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.