Roasted nuts and vegetables, fragrant citrus and cloves, jewelled lingonberries and cardamom buns fresh from the oven – these are the delights that make a Scandinavian vegan Christmas.
‘A culinary love letter to Thailand’― London Evening Standard
‘Baan’ means the hearth, the home, the community, the place where you come from and this new book by Kay Plunkett-Hogge emulates just that feeling from Thai cuisine.
Preserving is a wonderful way to make summer and autumn fruits and vegetables last into the winter and through to the next harvesting season.
Exploring the five elements of cooking and eating: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance, this book explains how these elements work together and how best to use them to produce simple, delicious dishes. This is Sybil Kapoor’s Sight Smell Touch Taste Sound – essential for any cook’s bookshelf.
Tales of the Tea Trade looks at the world of tea from a completely new perspective.
Pulses are incredibly economical as well as healthy and, increasingly, people are looking for new sources of protein as meat eating wanes (for both environmental and economical reasons).
This book on single malt whisky makes an excellent guide for all whisky drinkers, from the novice to the connoisseur. Single malt whisky is the fastest expanding sector of the booming whisky market. Over half of Scotland’s whisky distilleries are open to visitors and visitor numbers reached record numbers of over 1.7 million in 2016.
Award-winning restaurant Darjeeling Express began life as a dinner party with friends; Indian food lovingly cooked from family recipes that go back generations. In this book, Asma reveals the secret to her success, telling her immigrant’s story and how food brought her home.
“With this book you will not only be able to cook authentic Italian food, you will also be able to go on an exciting journey of discovery throughout the whole of Northern Italy” – Delia Smith
“With this book you will not only be able to cook authentic Italian food, you will also be able to go on an exciting journey of discovery throughout the whole of Northern Italy” – Delia Smith
Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties.
Bordered by Russia, Turkey, Azerbaijan and Armenia, and situated at a crossroads on an ancient East-West trading route, Georgia’s rich and diverse history is nowhere more evident than through its cuisine and legendary hospitality.
A ‘wholefood’ is a food that has been processed or refined as little as possible and is free from additives
Want to know how to hull a strawberry? You’ve got to grab a straw first!Do you want more juice from your limes? Better turn on your microwave.How do you remove garlic odour from your fingers? Use a spoon.
The part-time vegetarian who was identified in Sally’s first book, Veggiestan, has become a thing. Great swathes of the population
Lisa and Helen have travelled across China in search of amazing street food. The recipes are truly accessible – easy for anyone to make in the comfort of their own kitchen. Ken Hom
