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.
A beautiful new edition of seminal work Sri Owen’s Indonesian Food with 20 new recipes to reflect the updates in Indonesian cuisine over the last 20 years.
Savour the art of slow cooking the Italian way, where flavours deepen and texture is softened to create comforting, inexpensive meals with little fuss.
Where once Scotland dominated the world of whisky, that’s no longer the case. England is just one of many countries now challenging Scotland’s historic lead.
Paul Ainsworth has spent a lifetime working in Michelin-starred kitchens – from Restaurant Gordon Ramsay in London to his own restaurant No6 in Cornwall. Working with quality produce and alongside the UK’s best chefs, he’s learnt that seriously good food and comforting classics are key to a truly flavourful life.
Passed down through the generations of Karla Zazueta’s family, she explores cooking techniques and ingredients brought in from lesser explored regions. This is a true taste of north Mexico using fresh produce, bursting with flavour, colour and – crucially – history.
Discover the wonderful world of natural wine… without all the drama.
In Gennaro’s Verdure, Gennaro transforms humble vegetables from side dish material into the hero of the plate, using punchy flavours from staple ingredients in his unique and much loved Italian style.
'The delight this book has been giving me is something no realistic person could really expect, which makes it even more of a treat.’ – Nigella Lawson
Uncork a whole new take on the fascinating story of wine, captivatingly told by everyone’s favourite wine expert Oz Clarke.
This fully updated edition takes us through the riveting twists and turns of the history of winemaking all the way to the very latest trials and innovations of the present day…
Eclectic, playful and delicious. – Yotam Ottolenghi
2024 WINNER OF THE INTERNATIONAL/REGIONAL COOKBOOK GUILD OF FOOD WRITERS AWARD
Shortlisted for Fortnum & Mason Cookery Book of the Year
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'This book is a delightful new addition to a most distinguished company of cooks and writers, bravo Alex.’ — Jeremy Lee
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