ISBN: 9781524761943
Title: 101 Things I Learned in Culinary School (Second Edition)
Author: EGUARAS LOUIS & FREDERICK MATTHEW

An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef--now in a revised second edition featuring 50% new material
&
"This book is all meat with no fat. . . . Sure to surprise and enlighten even the most informed gourmands."--Publishers Weekly& (starred review), on the first edition of& 101 Things I Learned in Culinary School
&
A chef must master countless techniques, memorize a mountain of information, and maintain a Zen master's calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fundamentals and indispensable advice, including&
&
*& practical how-tos, from holding a knife to calibrating a thermometer to creating a compost pile
*& ways to emphasize, accent, deepen, and counterpoint flavors
*& why we prefer a crisp outside and tender inside in most foods
*& understanding wine labels and beer basics
*& how to narrow innumerable culinary options to a manageable few, whether selecting knives, oils, thickeners, flours, potatoes, rice, or salad greens
*& how a professional kitchen is organized and managed to maintain its mission
&
Written by a culinary professor and former White House chef,& 101 Things I Learned in Culinary School& is a concise, highly readable resource for culinary students, home chefs, casual foodies, and anyone else trying to find their way around--or simply into--the kitchen.

Format: Hardback
Price: $38.00

ISBN: 9780718187729
Title: 5 Ingredients: Quick & Easy Food
Author: OLIVER JAMIE


Featuring simple, delicious recipes from the new CHANNEL 4 series - Quick and Easy Food - on Monday nights at eight o'clock, Jamie Oliver's 5 Ingredients is his most straightforward book yet.

'Brilliant' Sunday Times

Using five ingredients, cleverly combined, you'll conjure up THE most exciting food . . . from this week's episode roast tikka chicken, whole chicken flavoured in tikka paste, roasted with crispy potatoes, golden cauliflower and coriander. Jamie's Carrot & grain salad, pomegranate jewels and creamy feta, fresh mint and sweet dressed carrots, tossed with grains. A SUPER-QUICK crab and fennel spaghetti, fragrant finely sliced fennel, juicy tomatoes and a subtle hit of chilli all stirred into light, delicious spaghetti and crab. For dessert Jamie whips up a classic really sumptuous shortbread, drizzled in dark chocolate and grated orange zest . . . Now that's what we're talking about.
________

It's all about making the journey to good food, super-simple. Every recipe uses just five key ingredients, ensuring you can get a plate of food together fast, whether it's finished and on the table super-quickly, or after minimal hands-on prep, you've let the oven do the hard work for you. We're talking quality over quantity, a little diligence on the cooking front, and in return massive flavour.

Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week.

With over 130 recipes, and chapters on Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice and Noodles and Sweet Things, there's plenty of quick and easy recipe inspiration to choose from.

How about Jamie's mouth-watering super-quick, after work supper, as seen on This Morning . . . Smoky chorizo salmon - slices of spicy chorizo, salty sweet cherry tomatoes, black olives, basil, and fresh crispy salmon fillets. For dessert, Juicy plum tarte tatin in maple syrup and cinnamon under buttery puff pastry, topped in scoops of vanilla ice cream.

With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information.

Jamie's new cookbook takes the stress out of mealtimes and will inspire cooks and non-cooks alike with beautiful, crazily simple ideas . . .

Format: Hardback
Price: $65.00

ISBN: 9781925811117
Title: 5 Minute Salad Lunchbox
Author: HART ALEXANDER



Format: Trade paperback
Price: $29.00

ISBN: 9781760523862
Title: Africola: Slow Food, Fast Words, Cult Chef
Author: WELGEMOED DUNCAN ; BROWN JAMES

Ottolenghi on steroids, with a sense of humour and a bit of a Kitchen Confidential vibe - it's brash, bold, boozy and it roars.

Format: Hardback
Price: $55.00

ISBN: 9781910566909
Title: Afro Vegan: Family Recipes from a British-Nigerian Kitchen
Author: ALAKIJA ZOE

- Vibrant plant-based dishes fusing African and European flavors from a young British-Nigerian cook - Includes almost 50 recipes Introducing Zoe Alakija, a London-based cook, whose rich recipes blend modern British flavors with the rich colors and tastes of her Nigerian upbringing. African food in general, and Nigeran food in particular, is on the rise in the UK and dishes like cheesy kokoro and nutty plantain brownies take European vegan food far beyond the more muted flavors and colors that we are used to. Zoe's immaculate balance of tastes combined with playful presentation ensures these are recipes to remember for those willing to explore broader, more environmentally responsible horizons.

Format: Hardback
Price: $56.00

ISBN: 9781408883839
Title: Appetites: A Cookbook
Author: BOURDAIN ANTHONY

Brash, wild, original and badass. This is Anthony Bourdain's interpretation of a normal cookbook.As a restaurant professional, Bourdain spent his life on the fringes of normality - he worked while normal people played, and played while normal people slept. Since then he has settled (kind of) into family life and is cooking for the people he loves rather than people who pay. These are the recipes he turns to when called in for pancake service at sleepover parties or when preparing a violence-free family dinner.Each and every word is informed by his years in the industry and a life dedicated to food. This is a man who has declared the club sandwich as America's Enemy and wants you to understand the principles of Bad Sandwich Theory. He has distilled his views on dessert to this: it should always be Stilton.Illustrated with photography that somehow manages to be both strangely beautiful and utterly grotesque, this cookbook - Bourdain's first in ten years - is a home-cooking, home-entertaining cookbook like no other.

Format: Hardback
Price: $53.00

ISBN: 9781603582865
Title: Art of Fermentation: An In-depth Exploration of Essential Concepts & Processes from Around the World
Author: KATZ SANDOR ELLIX

Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

Format: Hardback
Price: $80.00

ISBN: 9780143771234
Title: Art of Simple
Author: OZICH ELEANOR

When Eleanor Ozich moved to the outskirts of the city with her husband and young family she set about enjoying a much calmer way of life. Shedding unnecessary clutter and adopting a simpler style of living, Eleanor found herself with more time and energy to appreciate her family and friends and the natural beauty that surrounded her ... Eleanor shares recipes and ideas she has embraced in her quest to cherish lifés simple pleasures. Alongside recipes for nourishing meals yoúll find practical ideas to declutter your home, get your children to sleep and bring order to your day.There are also instructions for making natural beauty products and household cleaners, which promise to cost you less and be kinder to you and the environment.

Format: Hardback
Price: $40.00

ISBN: 9780241399774
Title: Artisan Kitchen: Creative Projects for Adventurous Cooks
Author: STRAWBRIDGE JAMES

Spark your creativity with a more mindful way of cooking.

Giving a modern twist to age-old techniques, this book shows how to master 25 preserving and cooking processes, from fermenting to cheese making, hot smoking to sourdough baking.

Discover how to brew perfect sweet-sour kombucha; make a fresh-tasting chutney; dry cure bresaola; create your own sourdough starter; and slow roast over an open wood fire. Be inspired to experiment with more than 150 recipe ideas.

Each culinary project is explored in three stages to spark your creativity- "The Science" explains the science and technical know-how; "The Practice" gets you started on an enticing recipe, with action shots of tricky techniques; and "The Possibilities" provides further recipe ideas plus the tools and inspiration to devise your own recipes.

Format: Hardback
Price: $55.00

ISBN: 9781984858504
Title: At Home in the Kitchen Simple Recipes from a Chef's Night off [a Cookbook]
Author: KINCH DAVID

120 recipes for the casual meals-from simple breakfasts to 2 a.m. snacks-that the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home.

120+ recipes for the unfussy dishes-from all-day eggs to 2 a.m. snacks-that the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home.

"An instant classic, it defines California cool and wears its sophistication lightly."-Padma Lakshmi

When David Kinch isn't working at one of his restaurants, he cooks in his strawberry-colored bungalow-affectionately known as the Pink Palace-where he lives on the Northern California coast. A casual meal might include a rustic pasta made with cans from the pantry, a simple roasted chicken, or too many oysters to count.

In At Home in the Kitchen, you'll find David's ready-for-anything Mother-Sauce Mayo, a revelatory Guacamole with Pomegranate, the best make-ahead Grilled Cheese, and everything you want to eat for dinner tonight- Onion & Brioche Soup, Brussels Sprouts with Cider & Goat Cheese, Penne with a Walnut Sauce, Jambalaya New Orleans Style, Oven-Roasted Potatoes with Cod, Whole Roast Cauliflower with Capers & Egg, and much more.

Photographed on location in the coastal town of Santa Cruz, where David surfs, sails, and entertains, this laid-back cookbook is packed with go-to recipes, songs to listen to while cooking, and a few classic cocktails (rhum punch, daiquiris, sangria, margaritas!) to set a cheerful mood. And while each recipe has no more than a few key ingredients, David's clever techniques, subtle twists, and fresh flavor combinations guarantee delicious-and impressive!-results ?in no time at all.

Format: Hardback
Price: $71.00

ISBN: 9781784883683
Title: Basque (Compact Edition): Spanish Recipes from San Sebastian & Beyond
Author: PIZARRO JOSE


'José's recipes take us to the heart of the very best of Spanish cooking' Rick Stein

In this compact edition of the award-winning cookbook, Basque, leading Spanish chef, José Pizarro,& takes readers on a journey around this magical place, taking inspiration from traditional dishes and local ingredients, and adding his own unique twist.

From the delicious bite-sized morsels known as pintxos Basque-style tapas to more hearty main meals and sumptuous desserts, José shows you how easy it is to prepare Spanish food at home. The cuisine of this region is wonderful to share with family and friends but it's also about informality and not being a slave to your stove. Set to the backdrop of the stunning views of San Sebastián and the rest of the Basque Country, Basque is a culinary jaunt around one of Spain's most colourful and exciting food destinations.

Format: Hardback
Price: $33.00

ISBN: 9780399580925
Title: Bavel: Modern Recipes Inspired by the Middle East
Author: MENASHE ORI ET AL

From the acclaimed chefs behind award-winning Los Angeles restaurant Bavel comes a gorgeous cookbook featuring personal stories and more than eighty recipes that celebrate the diversity of Middle Eastern cuisines.

"Ori and Genevieve manage to pull off a style of cooking that is both familiar (and therefore comforting) but also new (and therefore fresh and exciting). This is the sort of food I could live on."-Yotam Ottolenghi

When chef Ori Menashe and pastry chef Genevieve Gergis opened their first Los Angeles restaurant, Bestia, the city fell in love. By the time they launched their second restaurant, Bavel, the love affair had expanded to cooks and food lovers nationwide.Bavel,the cookbook, invites home cooks to explore the broad and varied cuisines of the Middle East through fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pickled vegetables; tender, oven-baked flatbreads; fall-off-the-bone meats and tagines; buttery pastries and tarts; and so much more.

Bavel-pronounced bah-VELLE, the Hebrew name for Babel-is a metaphor for the myriad cultural, spiritual, and political differences that divide us. The food ofBaveltells the many stories of the countries defined as "the Middle East." These recipes are influenced by the flavors and techniques from all corners of the region, and many, such as Tomato with Smoked Harissa, Turmeric Chicken with Toum, and Date-Walnut Tart, are inspired by Menashe'sIsraeliupbringing and Gergis's Egyptian roots.Bavelcelebrates the freedom to cook what we love without loyalty to any specific country, and represents a world before the region was divided into separate nations. This is cooking without borders.

Format: Hardback
Price: $70.00

ISBN: 9781529103212
Title: Book of St John 25 Years of Brilliant British Cooking
Author: HENDERSON FERGUS ; GULLIVER TREVOR

A celebration of a chef like no other.
Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food.

Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking - they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish.

Recipes include:

Braised rabbit, mustard and bacon
Ox tongue, carrots and caper sauce
Duck fat toast
Smoked cod's roe, egg and potato cake
Confit suckling pig shoulder and dandelion
The Smithfield pickled cucumbers
St. JOHN chutney
Butterbean, rosemary and garlic wuzz
Honey and bay rice pudding

Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.

Format: Hardback
Price: $65.00

ISBN: 9781787132573
Title: Carbs: From Weekday Dinners to Blow-Out Brunches, Rediscover the Joy of the Humble Carbohydrate
Author: GOODMAN LAURA

We've tried to hide it, shoving carbs aside for cauliflower rice and courgetti, but we're not fooling anyone. Carbs& are what we want -& what we really, really want.& We love them& because they make every meal better. And anyway, global medical guidelines now say carbohydrates should make up 50% of our daily food intake, and that skipping them could lead to long-term health issues. What have we been thinking? It's definitely time to embrace carbs in all their guises. Macaroni cheese is (practically) a medical requirement.
&
Whether you've always been a die-hard carb lover, or you'd like to learn to love them again, this book has the recipes you need. There are rice bowls, pizzas, pastas, tacos, toasties, muffins, loaves, and oh-so-many ways with the glorious potato, king of the carbs (including all the chip hacks you can shake& your& salt& at).& It's time to put carbs back on the table.

Format: Hardback
Price: $43.00

ISBN: 9781984823885
Title: Chaat Recipes from the Kitchens, Markets, & Railways of India: a Cookbook
Author: EDDY JODY & CHAUHAN MANEET

Explore the bold flavors, regional dishes, and stunning scenery of India with Chopped judge and James Beard Award-winning chef Maneet Chauhan.

"A sumptuous whistle-stop tour of India's diverse food ways. Maneet has penned a love letter to the best of Indian food."--Padma Lakshmi, host and executive producer of Top Chef and Taste the Nation

In Chaat, Maneet Chauhan explores India's most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends.

From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amristar.

With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.

Format: Hardback
Price: $65.00

ISBN: 9781912690299
Title: Chateau, Jardin, Cuisine: Secret Recipes from the Ardeche
Author: VON PLANTA REGINA

Chateau, Jardin, Cuisinehighlights some of the exquisite dishes of this southern regionof France, where Mediterranean traditions combine with the nourishing recipes from itsnorthern plateau. Famous for goats cheese and chestnuts, the cuisine of the Ardèche evokesmemories of stony fields, rugged castles, remote farms and old stone houses, a mountainousland with rivers full of eels, wild trout in rock pools, where autumn brings an abundance ofgame, wine and mushrooms. Yet nature has also dealt the Ardèche a difficult hand: the stonyand dry soil as well as the steep terrain divided into countless small terraces make farming andcooking with the produce a true labour of love - as is this book.

Format: Hardback
Price: $50.00

ISBN: 9781922310538
Title: Chief Witness Escape from China's Modern-Day Concentration Camps
Author: SAUYTBAY SAYRAGUL & CAVELIUS ALEXANDRA


A shocking depiction of one of the world's most ruthless regimes -- and the story of one woman's fight to survive.

I will never forget the camp. I cannot forget the eyes of the prisoners, expecting me to do something for them. They are innocent. I have to tell their story, to tell about the darkness they are in. It is so easy to suffocate us with the demons of powerlessness, shame, and guilt. But we aren't the ones who should feel ashamed.

Born in China's north-western province, Sayragul Sauytbay trained as a doctor before being appointed a senior civil servant. But her life was upended when the Chinese authorities incarcerated her. Her crime: being Kazakh, one of China's ethnic minorities.

The north-western province borders the largest number of foreign nations and is the point in China that is the closest to Europe. In recent years it has become home to over 1,200 penal camps -- modern-day gulags that are estimated to house three million members of the Kazakh and Uyghur minorities. Imprisoned solely due to their ethnicity, inmates are subjected to relentless punishment and torture, including being beaten, raped, and used as subjects for medical experiments. The camps represent the greatest systematic incarceration of an entire people since the Third Reich.

In prison, Sauytbay was put to work teaching Chinese language, culture, and politics, in the course of which she gained access to secret information that revealed Beijing's long-term plans to undermine not only its minorities, but democracies around the world. Upon her escape to Europe she was reunited with her family, but still lives under constant the threat of reprisal. This rare testimony from the biggest surveillance state in the world reveals not only the full, frightening scope of China's tyrannical ambitions, but also the resilience and courage of its author.

Format: Trade paperback
Price: $40.00

ISBN: 9781108822619
Title: Chinese Communist Party: A Century in Ten Lives
Author: CHEEK TIMOTHY & MUHLHAHN KLAUS EDS

Ten engaging personal histories introduce readers to what it was like to live in and with the most powerful political machine ever created: the Chinese Communist Party. Detailing the life of ten people who led or engaged with the Chinese Communist Party, one each for one of its ten decades of its existence, these essays reflect on the Party's relentless pursuit of power and extraordinary adaptability through the transformative decades since 1921. Demonstrating that the history of the Chinese Communist Party is not one story but many stories, readers learn about paths not taken, the role of chance, ideas and persons silenced, hopes both lost and fulfilled. This vivid mosaic of lives and voices draws together one hundred years of modern Chinese history - and illuminates possible paths for China's future.

Format: Paperback
Price: $38.00

ISBN: 9781784883935
Title: Ciudad de Mexico: Recipes & Stories from the Heart of Mexico City
Author: DIAZ FUENTES EDSON; KOFFMANN PIERRE

As the late Anthony Bourdain said in 2014, 'Mexico has the most misunderstood, underrated, underrepresented cuisine on earth.' But now, you just need to take a spin around your local supermarket, health food shop or online store to see how an interest in Mexican home cooking has gathered pace in the UK, Europe and beyond - and if anyone knows how to marry authenticity with accessibility, it's Edson Diaz-Fuentes. Having spent years recreating the food of home with the ingredients to hand in New York and London, Edson has had the unique opportunity of breaking down his native cuisine to the basics - flavors, textures, aromas - to truly understand how, and why, Mexican food can be replicated in every home kitchen, regardless of location.

Format: Hardback
Price: $55.00

ISBN: 9781922351104
Title: Coastline: The Food of Mediterranean Italy, France & Spain
Author: GALLETTO LUCIO; DALE DAVID

Recipes and stories from the stunning Mediterranean coastline for the perfect pesto, the best bouillabaisse, the purest paella.

Format: Hardback
Price: $55.00

ISBN: 9781526603517
Title: Coconut & Sambal Recipes from My Indonesian Kitchen
Author: LEE LARA

As seen in The New York Times * Food & Wine * Eater * Forbes * Travel + Leisure * Saveur * Epicurious *
Bon Appetit * Food52 * The Strategist * Chowhound * The New York Times Book Review * The Boston Globe * many more

Be transported to the bountiful islands of Indonesia by this collection of fragrant, colorful and mouth-watering recipes.

Tells the story of the food, both through memories and evocative explanations, as it introduces us to the flavours and feel of the Indonesian kitchen, and explains not only how to cook the food, but how to eat it. It's impossible to read it without being both inspired and very hungry --Nigella Lawson

Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake. --Yotam Ottolenghi

Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal.

Lara Lee uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia.

What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes.

Format: Hardback
Price: $45.00

ISBN: 9780143788485
Title: Cook's Apprentice: Tips, Techniques & Recipes for New Foodies
Author: ALEXANDER STEPHANIE

The Cook's Apprentice is the essential teaching cookbook for the younger cook who's just starting out. This wonderful book is full to the brim with everything new foodies need to know to become relaxed and confident in the kitchen.

Arranged alphabetically, The Cook's Apprenticeincludes 56 ingredient chapters - from Apples to Zucchini - and more than 300 achievable recipes ranging from classics every cook will want to try to exciting new dishes that reflect our diverse nation. Stephanie takes you into her kitchen as she explains more than 100 important techniques in straightforward language, discusses the kitchen tools she likes to use, and describes ingredients you might not know- How do I whisk eggs to soft peaks? What does it mean to 'make a well' in dry ingredients? Why should I roast spices? How do I prepare fresh chillies safely? What is 'resting meat' and why should I do it? How do I prepare a mango? What flavours work well together? What is fresh mozzarella? How do I say 'quinoa'?

The Cook's Apprenticegives all you new cooks the inspiration you need for a lifetime of enjoyment in the kitchen.

Format: Hardback
Price: $50.00

ISBN: 9781784743666
Title: Cook, Eat, Repeat: Ingredients, Recipes & Stories.
Author: LAWSON NIGELLA


'Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning and beauty... More than just a mantra, "cook, eat, repeat" is the story of my life.'

OVER 150 DELICIOUS NEW RECIPES

NEW TV SERIES, COOK, EAT, REPEAT, NOW ON BBC TWO

Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella's engaging and insightful prose. Whether asking 'What is a Recipe?' or declaring death to the Guilty Pleasure, Nigella's wisdom about food and life comes to the fore, with tasty new recipes that readers will want to return to again and again.

'The recipes I write come from my life, my home', says Nigella, and in this book she shares the rhythms and rituals of her kitchen through over 150 new recipes that make the most of her favourite ingredients. Dedicated chapters include 'A is for Anchovy' (a celebration of the bacon of the sea), 'Rhubarb', 'A Loving Defence of Brown Food', a suitably expansive chapter devoted to family dinners, plus inspiration for vegan feasts, solo suppers and new ideas for Christmas.

Within these chapters are recipes for all seasons and tastes: Burnt Onion and Aubergine Dip; Butternut with Beetroot, Chilli and Ginger Sauce; Fish Finger Bhorta; Spaghetti with Chard and Anchovies; Chicken with Garlic Cream Sauce; Beef Cheeks with Port and Chestnuts; and Wide Noodles with Lamb in Aromatic Broth, to name a few. Those with a sweet tooth will delight in Chocolate, Tahini and Banana Pudding; Chocolate Peanut Butter Cake; Basque Burnt Cheesecake; and Cherry and Almond Crumble.

'Lawson's latest book is the one I've been waiting for her to write...Her aim is to empower and demystify and to encourage everyone to get as much pleasure from cooking as she does' Diana Henry, Daily Telegraph

'A celebration of home cooking... Every page crackles with the sheer pleasure of cooking and eating' Olivia Potts, Spectator

'Twenty-two years after her first book, How To Eat, Nigella Lawson has produced what feels like its answer: Cook, Eat, Repeat' The Times

Format: Hardback
Price: $55.00

ISBN: 9780789335708
Title: Cooking School Mastering Classic & Modern French Cuisine
Author: DUCASSE ALAIN

Presenting nearly 200 recipes, each illustrated with full-color, step-by-step photographs, and expert instruction from master chefs, Cooking School is more than a cookbook¿it¿s a complete gourmet education. Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of Paris. Now as a gift to cooks and lovers of French cuisine around the world, he presents a new, fully updated collection of delicious recipes and expert lessons to give readers a complete course in French cuisine at home. Thoughtfully arranged in three sections based on difficulty, Cooking School builds at the reader¿s pace, introducing new methods with careful instruction. The step-by-step methods are detailed in thousands of photographs, which show cooks how to achieve picture-perfect results.


Format: Hardback
Price: $119.00

ISBN: 9781787135796
Title: Crave: Recipes Arranged by Flavour, to Suit Your Mood & Appetite
Author: SMITH ED

Why do we choose to cook the things we do, when we do? Most of the time, it is simply so we can eat what we really fancy; a subconscious response to a constantly fluctuating state of mind and appetite that's influenced by mood, season, weather, memory, occasion, outside events and internal feelings. Ed Smith helps his readers home in on their cravings (whatever the reason for them) by organizing his recipes within six cleverly conceived flavor profiles: fresh and fragrant; chilli and heat; tart and sour; curried and spiced; rich and savory; and (best of all?) cheesy and creamy. There's also a directory of alternative cravings at the back, providing additional ways in. All bases are covered, from snacks through sides, to main courses and puddings.

Think of fermented and fresh tomato salad with feta for when both sun and cook are already smiling; or lamb chops with cacio e pepe white beans if in need of a re-set; the likes of 'nduja spatchcock chicken, should a tickle of chilli be in order; or curried brisket noodles to meet spice needs. Whether we want snap and crunch or velvet softness, sharp citrus or warming aromatics, or just something involving bubbling, molten cheese, CRAVE hints at a fresh take on seasonal cookery, but goes beyond that too - acknowledging core instincts and base itches, and so delivering recipes you'll want to make every day of the week, whatever the weather or mood.

Format: Hardback
Price: $55.00

ISBN: 9781925418781
Title: Curry 101
Author: CHAWLA PENNY

Curry 101 is the ultimate curry cookbook, featuring 101 of the very best curry recipes from around the world.

Curry: that wonderful combination of spice and heat. Adored by millions and for many seen as their national dish, it is one of the most diverse dishes from around the world. Curry 101 is a beautifully packaged cookbook that brings together the very best curries from throughout Asia and Africa--some of them famous; some of them little-known, but all of them delicious. Whether it's a simple dal served with warm and buttery naan bread, a serving of the famous South African bunny chow, a fiery jungle curry from Northern Thailand, a filling laksa from Malaysia or Singapore, a mild Japanese katsu curry or world-famous Indian classics such as madras, jalfrezi, tandoori, or biryani, there really is a curry out there for everyone.

Curry 101 also features the very best rice and bread dishes. Take a trip across the globe from the comfort of your own kitchen and discover the endless interpretations of this traditional, home-style dish. With 101 dishes perfect for curry lovers everywhere, Curry 101 celebrates the very finest recipes that you will return to again and again. This is the only curry cookbook you will ever need.

Format: Hardback
Price: $35.00

ISBN: 9783836508766
Title: Dali: Les Diners De Gala
Author: DALI SALVADOR

Gala dinner: Salvador Dali s surrealist cookbook

Les diners de Gala is uniquely devoted to the pleasures of taste If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you. Salvador Dali

Food and surrealism make perfect bedfellows: Sex and lobsters, collage and cannibalism, the meeting of a swan and a toothbrush on a pastry case. The opulent dinner parties thrown by Salvador Dali (1904 1989) and his wife and muse, Gala (1894 1982) were the stuff of legend. Luckily for us, Dali published a cookbook in 1973, Les diners de Gala, which reveals some of the sensual, imaginative, and exotic elements that made up their notorious gatherings.

This reprint features all 136 recipes over 12 chapters, specially illustrated by Dali, and organized by meal courses, including aphrodisiacs. The illustrations and recipes are accompanied by Dali s extravagant musings on subjects such as dinner conversation: The jaw is our best tool to grasp philosophical knowledge.

All these rich recipes can be cooked at home, although some will require practiced skill and a well-stocked pantry. This is cuisine of the old school, with meals by leading French chefs from such stellar Paris restaurants as Lasserre, La Tour d Argent, Maxim s, and Le Train Bleu. Good taste, however voluptuous, never goes out of fashion. In making this exceptionally rare book available to a wide audience, TASCHEN brings an artwork, a practical cookbook, and a multisensory adventure to today s kitchens."

Format: Hardback
Price: $123.00

ISBN: 9780307455802
Title: Dirt: Adventures in French Cooking
Author: BUFORD BILL

NATIONAL BESTSELLER

A highly obsessive, hilariously self-deprecating account of the world of French haute cuisine, from the author of the best-selling modern classic,& Heat.

In Dirt, Bill Buford--author of the bestselling, now-classic, Heat--moves his attention from Italian cuisine to the food of France. Baffled by the language, determined that he can master the art of French cooking--or at least get to the bottom of why it is so revered--Buford begins what will become a five-year odyssey by shadowing the revered French chef Michel Richard in Washington, D.C. He soon realizes, however, that a stage in France is necessary, and so he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at l'Institut Bocuse, cooking at the storied, Michelin-starred Mère Brazier, Buford becomes a man obsessed--to prove that French cooking actually derives from the Italian, to prove himself on the line, to prove that he is worthy of these gastronomic secrets. With his signature humor, sense of adventure, and masterful ability to immerse himself in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.

Format: Paperback
Price: $38.00

ISBN: 9781907974656
Title: Do Sea Salt The Magic of Seasoning
Author: LEA-WILSON DAVID

'One must never underestimate the power of salt: life, nourishment, and certainly flavour. Anyone, including chefs, can learn how to master the finesse of salt from this book'. Daniel Boulud, chef and restaurateur

Salt is magical. What other single ingredient enhances our food to make each component taste more of itself, and brings together all the elements of a dish so it sings with deliciousness? And it's not just about flavour, these crystals contain trace elements needed for our very survival.

Do Sea Salt will change the way you think about salt and how you use it. Written by the founders of Halen M n, the Anglesey sea salt used by home cooks and world-famous chefs alike, you will discover: How to season your food properly; The role that sea salt plays in our health; How to make your own sea salt.

With favourite recipes from salt-baked fish to sea-salted chocolate truffles, Do Sea Salt shows how this humble ingredient has the ability to take food from bland to brilliant.

Format: Paperback
Price: $30.00

ISBN: 9781787135376
Title: Dumplings & Noodles Bao, Gyoza, Biang Biang, Ramen & Everything in Between
Author: MIDDLEHURST PIPPA

Recipes you'll want to make over and over again, from Asian food fanatic and Britain's Best Home Cook winner, Pippa Middlehurst (aka @pippyeats).Dumplings and Noodles demystifies the traditional cooking methods behind some of our best-loved Asian dishes. With over 70 recipes and techniques, step-by-step instructions, options for quick and easy substitutes and even the science behind dumplings and noodles, this book is an essential guide for modern home cooks. Whether you fancy barbecue pork bao, chilli oil wontons, miso ramen, aromatic lamb biang biang or dan dan mian, this mouth-watering collection of super-fresh and versatile recipes is sure to satisfyevery craving.

Format: Hardback
Price: $38.00