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.
How to Butter Toast is the antidote to cookbook-overload. In this fun and entertaining recipe book without any recipes, Ottolenghi co-writer Tara Wigley equips you with rhymes and confidence to cook great food instinctively.
Cook the simple and flavoursome food of the South of France with acclaimed chef Alex Jackson’s Provencal.
Cook the simple and flavoursome food of the South of France with acclaimed chef Alex Jackson’s Provencal.
Creole food is one of the first fusion foods, drawing influences from the historic trading and mixing of cultures between the Islands of Guadeloupe and Martinique in the French West Indies.
David and Charlotte Bailey are back with a new book focusing on the different ways to cook natural, unrefined and unprocessed vegetarian food on a grill.
“There’s nothing Gennaro doesn’t know about pasta. He’s an absolute legend!” Jamie Oliver
‘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.
This brand new book from celebrated chef Gennaro Contaldo is all about pasta. One of the most popular of all Italian dishes, bestselling author and much-loved personality Gennaro reveals all of his tips and tricks to making the best of the most versatile of dishes.
Preserving is a wonderful way to make summer and autumn fruits and vegetables last into the winter and through to the next harvesting season.
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.
Elevating salads to their rightful place as stylish and satisfying dishes, you will find more than 50 recipes to tempt your taste buds with exciting textures and zingy flavours.
“We are on an epic quest to bring people closer together through the amazing influence of fantastic food, family affection, friendly laughter and love.” Mr Singh’s Sauces
This book is not about sickly sweet soft drinks. It’s about tasty alternatives with the perfect balance between acidity, sweetness and bitterness.
Tinned fish is delicious, sustainable, and just as good as fresh! Combining the best ingredients, brilliant recipes and tricks and tips, Bart Van Olphen demonstrates the versatility of cooking with the ultimate store cupboard staple. Straight from the pantry and into the pan, discover a tasty take on tinned tuna, salmon, mackerel, mussels and more.
Preserving is a wonderful way to make summer and autumn fruits and vegetables last into the winter and through to
