Backlist > Food & Drink

This is the last word on soup and soup ingredients. You will need no other book on the subject. With 810 pages, 1200 recipes and more than 2000 ingredient listings it will appeal to the home cook and professional alike. It is expertly written and contains moth modern and classic recipes from very corner of the globe; the traditional, the exotic, from the lightest broth to the all-embracing meal in a bowl. It is designed for simplicity of use, whether you plan to make beef tea or bouillabaisse and its comprehensive listings of ingre... read more

Pierre Herme is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Now for the first time, all th... read more

"The Constance Spry Cookery Book" is one of the best known cookery books of all time. It is one of the kitchen bibles, worshipped by millions. Known for its authoritative and comprehensive collection of recipes, it has now been brought up to date in a beautiful new metricated edition containing brand new photographs. This essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Published in 1956, when both Constance Spry and Rosemary Hume were among... read more

When it comes to food, it's no longer cool for men to stare in confusion at pots and other kitchen stuff, meekly offering to wash dishes in exchange for meals. Social acceptance hinges on having a few killer recipes up your sleeve and a passing knowledge of what does what in the kitchen. However attractive one's ability to handle a frying pan as a weapon may be, it does have other uses - such as whipping up a feast. Bloke is here to help any man emerge from the kitchen not only triumphant.but also applauded. The Irish-trained chef ... read more

Nowadays, many modern homes include state-of-the-art catering ovens but even the advent of the basic oven has allowed home cooks to add increasingly sophisticated baked goods to their repertoires. Brilliant photographs show the final recipe in living colour, the results simply obtained by following the easy to follow recipe steps.

Offers a broad range of tasty delights, designed for ease of preparation and positive results.

Pizzas are loved by families all over the world. They make great family meals and are perfect for casual entertaining, but best of all they taste great. In this book you will find dozens of exciting recipes.

Redolent with Tuscan sunshine and flavors--simple, delicious, and healthy recipes inspired by traditional Tuscan family dishes Alvaro Maccioni's passion for his homeland of Tuscany, and the authentic recipes from that sublime region of Italy, has been on show at his famous London restaurant for more than 40 years. This cookbook is Alvaro's long-awaited companion to seasonal Tuscan cooking and collects his favorite menus from a lifetime devoted to providing wonderful food for others. Beginning with the tender tastes of spring and en... read more

A beautifully designed hardcover book, a cookbook with a difference. A quirky collection of recipes, culinary tips and miscellany enlivened with stunning colour photography and delightful illustrations. Organised on a seasonal theme with a wide range of recipes that will appeal to foodies of all creeds.

Food that is produced and distributed in the most sustainable way with consideration for climate, resources, distribution and ecology is today the greener menu. Hence increasing numbers of people are cutting down on meat; possibly going meat-free one or two days a week as they become aware of environmental, health and animal welfare issues. Others go all the way and become full-time vegetarians. Whatever you prefer personally there is heaps of inspiration in this funky-looking, inventive new vegetarian cookbook. The recipes are a c... read more

There is something very appealing about the shiny deep purple of the aubergines mostly commonly seen in our supermarkets and markets. But not all aubergines are purplish black and although the aubergine has come to epitomise Mediterranean cooking it is in fact an Asian immigrant from China. So depending on where you travel you can find aubergines in varying shapes, sizes and hues. They may be lilac verging on pink, green tinged or pure ivory (hence their American name, eggplant) plain, mottled or streaked. Some grow long and thin, ... read more

The Greek philosophy of food is one of simplicity; make it fresh and full of flavor and serve it with great warmth and flair. It is a cuisine entrenched in history, influenced by the cultures of its neighbors - Turkey, the Middle East, the Balkans but at heart it is unpretentious food from a people who have learned to make the most of what their land has to offer. In this celebration of Greek food Rosemary Barron provides over 250 regional and national specialties, from the olives, feta and seafood of mezes, beautiful little appeti... read more

ALL YOU WILL NEED TO KNOW TO MAKE AND PRESENT THE PERFECT COFFEE

In this book you will smooth the way for providing tasty fingerfood for informal gatherings, brunches, lunches, cocktail parties, patio parties and buffets. The stylish, economical recipes have been created for the busy cook, and all the recipes contain ingredients easily found on your supermarket shelves.

Pulses are the edible seeds of legumes, a food source that is intrinsic to human sustenance throughout history. Their nutritional, energy and health values are well documented and recognised by those who value well-being. This book has been designed for easy and every day use. The recipes contained are easy to use and provide tasty and satisfying meals.

Lola Workman has worked with allergy sufferers for over 30 years and has devised and devloped a great series of recipes that have stood the test of time. In this book you encounter a wonderful variety of food, including multicultural cuisine, with a healthy twist on many tasty favourites.

Puzzled over what to serve with drinks? Here are some solutions - old classics and some recipes you probably never heard of before. Many recipes are easy to prepare; others require a bit more work, but the best thing about them is that the majority can be prepared beforehand. Colour photographs of each dish included

In this book we offer a broad range of tasty delights, designed for ease of preparation, to give the satisfaction that biscuits and cakes bring. These recipes are valuable assets to any kitchen library. This book contains: -clear step-by-step instructions with realistic preparation times - A simple nutritional breakdown with every recipe - Serving suggestions to turn dishes into complete meals - No special kitchen equipment needed - all recipes thoroughly tried and tested

This important award-winning book is recognised as the authoritative work on the subject of British food. It is a breath-taking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest in food culture and history and Colin Spencer's masterful, readable account of our culinary history is a celebrated contribution to the genre. There has never been such ... read more

First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nation's bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking - meat, two veg and a nice steamed pudding. She starts by setting the record straight: 'Those who care to look for it will find the justification of France's culinary reputation in the provinces, at the riverside inns, in unknown cafes...i... read more