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TV favourite James Martin’s knock 'em dead collection of brilliant recipes.James’ impressive cookbook portfolio has given us British classics, hearty favourites, and mouth-watering desserts, and still he has more ideas to share; and they're getting better and better. In his latest book, James is out to remind us all that, at heart, he's a skilled chef who knows his way round a kitchen.Great food needs no dressing up and these recipes speak for themselves – fantastic ingredients, clear-cut methods and flavours that pack a punch. These are dishes you will actually want to eat, easy enough for cooks of every level, but impressive enough that restaurant chefs would be proud to serve them. James' signature no-nonsense style is here, as well as something we don't get on TV – a peek into his real chef's background, with snapshots from the heat of professional kitchens around the world.Bold, unfussy and all about the food, this is the book James Martin fans have been waiting for.

Winner of the André Simon Food Book Award.A personal cookery lesson from one of our finest cookery teachers.Nowadays we seem to know a lot about food, but much less about actual cooking. In Master It, Rory O’Connell will teach you simple but essential skills to make you a truly good cook. At the heart of his approach are good ingredients, carefully prepared, and used in recipes that are tried, tested, carefully measured, and full of the essential tips and details that will make your dishes a success.Each chapter will teach you a particular technique – preparing a soup, roasting meat, making biscuits – and include a collection of fresh, seasonal recipes to use it in, from wild garlic soup, to roast pork with fennel seeds, chilli and garlic, to caramel and almond thins.

From Tuscan tomato and bread soup to monkfish stew, simple spaghettis or lemon and pistachio polenta cake, Made at Home is a colourful collection of the food that Giorgio Locatelli loves to prepare for family and friends.With recipes that reflect the places he calls home, from Northern Italy to North London or the holiday house he and his wife Plaxy have found in Puglia, this is a celebration of favourite vegetables combined in vibrant salads or fresh seasonal stews, along with generous fish and meat dishes and cakes to share. Early every evening, Giorgio’s ‘other family’, the chefs and front of house staff at his restaurant, Locanda Locatelli, sit down together to eat, and Giorgio reveals the recipes for their best-loved meals, the Tuesday ‘Italian’ Burger and the Saturday pizza.In a series of features he also takes favourite ingredients or themes and develops them in four different ways, amid ideas for wholesome snacks, from mozzarella and ham calzoncini (pasties) to ricotta and swiss chard erbazzone (a traditional pie), crostini to put out with drinks, and fresh fruit ice creams and sorbets to round off a meal in true Italian style.

Topical vegetarian cookbook which excludes hidden fats and sugars in everyday foods.Over 150 new recipes for Rose Elliot fans.Diets low in fat and low in sugar are essential for well-being. This new cookbook drives home the message that keeping to a diet both low in fat and sugar can prevent health problems. Rose Elliot tempts the tastebuds with a wide range of vegetarian meals which will appeal to health conscious people, with a special focus for those who:• want to lose weight• those suffering from diabetes and blood sugar problems• suffer from candida (she has also excluded certain fruits and yeast which allow candida to proliferate)• worry about their heart healthThis book will also enter the healthy foods debate with a topical look at food labelling – many products that are marked ‘low fat’ often mean ‘high in sugar’ – as well as a look at the hidden sugars in processed foods.

A witty culinary exploration of both the unusual and the familiar, written by former Independent columnist, Chris Hirst.On his perilous culinary mission into the kitchen, Hirst proudly seeks to reclaim some of the greatest dishes in modern-day cuisine that we have become bizarrely indifferent to as a nation.Peppered throughout with the piquant comments and trenchant opinions of Mrs H, acting as a vocal – though not always enthusiastic – participant, Hirst’s lively instruction includes such dining delights as the quintessentially English treat of the pork pie, the history of the humble rhubarb stick and forays into the kitchen to make sticky Seville orange marmalade and grown-up biscuits including dubious amounts of absinthe.Tackling important questions such as the correct pronunciation of a certain cheesy snack (clearly Welsh rabbit not rarebit), and probing what it was exactly that fascinated our ancestors so much about blancmange (was it the inclusion of meat?), Hirst might not promise perfect results, but guarantees intriguing historical discussion about age-old culinary classics.

Do you ever wish you had a deli in your own home?In this exclusive e-short, Sunday Times bestselling author Elly Pear shows how you can have loads of delicious food ready and waiting, fabulous packed lunches zipped up in minutes, and weeknight dinners ready on the table in less time than it takes for a pizza to arrive.In Elly Pear’s Let’s Eat!, Elly proves that with a little organisation and some batch cooking know-how, you can create simple, delicious food to fit your lifestyle. Elly provides 11 recipes to give you a flavour of her upcoming second book – from simple salads to homemade tortilla chips and a delicious freezable stew, get a taste of how a well-stocked fridge and some pre-planning can transform the way you eat.

Revised and updated edition of the celebrated cookery classic, featuring 50 cookstrips that will solve the mysteries of French cuisine and unlock the key to 500 memorable dishes. Includes a new introduction by the author.No one has more logically or appealingly cracked the code to French cookery than Len Deighton. Now, in this redesigned and updated edition, his culinary classic is looking better than ever.Through the minefield of menus and cartes des vins he steers a reassuring course, outlining:• 50 celebrated cookstrips that ingeniously reveal techniques and vital food facts at a glance• a lexique of French/English culinary terms plus a guide to the French menu and wine list• a comprehensive and easy-to-follow chart of sauces• French cheese, charcuterie, butchery and ways with the vegetable!Len Deighton’s French Cooking for Men solves the mysteries of French cuisine, while retaining its mystique. Here is everything you want to know about French home cooking presented in a form so usable and appealing you will wonder how you ever got along without it.

Champion of the home cook, Donal Skehan, is back with a collection of tasty, easy-to-make dishes that cost less.We all want to cook and eat great food, but without making a hefty dent in our wallets. In this, Donal’s third cookbook, he takes on the challenge of showing how easy and straightforward it is to enjoy delicious home-cooked food and spend less. Whether you a hungry student, are feeding a growing family or simple wish to save some money for a treat, Donal’s recipes will encourage everyone to enjoy satisfying yet affordable dishes.Donal’s personality shines through on every page and he also draws on the knowledge and experience of others. Past generations were often adept at using cheaper cuts of meat, turning leftovers into tasty meals and planning ahead to avoid expensive last-minute shops. So Donal turns to his own family and grandparents, plus a range of experts such as butchers, fishmongers and grocers, to offer straightforward advice and inspired recipes.Divided into 7 chapters, Donal covers everything from everyday suppers, soups, stews and pots, baking and desserts, roasts, healthy dishes and more.Recipes include;Coq Au Vin BlancHam Hock, Spinach and Cheese CrepesCauliflower and Broccoli Mac N' CheeseBaked Tomatoey Crumbed MackerelCheesy Potato TartChilli Tuna SpaghettiZesty Orange PuddingDad's Braised OxtailCrispy Mustard Chicken Tray BakeSquash and Spinach and Lentil Curry5 Minute Dark Chocolate Espresso CupsBoiled Ham Hock and Five Fab uses for LeftoversZingy Store Cupboard Tinned Pulse Super SaladVegetable and Pearl Barley StewCrowd Pleasing Family Trifle10 Minute Homemade Brown BreadSwedish GingerbreadMoist Maple Apple Tea Cake

The No.1 bestselling juicing author Jason Vale is back with his ultimate book of juices and smoothies. His complete recipe book contains recipes for over 100 easy and delicious juices and smoothies to help you lose weight, get healthy and feel fantastic.Jason Vale, the inspirational king of juice detoxing and the man who helped Jordan lose 2 stone in 3 months, has compiled his definitive selection of over 100 simple but delicious, low-fat juice and smoothie recipes.Keeping it Simple has the perfect juice or smoothie, whether you want to slim down, get healthy or just need a little juice-boost pick-me-up on a rainy day. With Jason's motivational tips and unique '3-Day Super Juice Detox' programme you will not only clean your system, rid yourself of physical addictions and get extra energy, but you will also learn the fundamental Juicy Rules for a permanently slim, trim and healthy body.With a complete list of ailments that can be cured by each juice, and a full breakdown of all the minerals and nutrients contained in each recipe, this is the ultimate collection of juicing recipes for full health, extra energy and permanent weight loss.Includes:• Over 100 delicious recipes for juices and smoothies• Jason's slimming 3-Day Super Juice Detox• The Juice Master's Natural Pharmacy – juices for common ailments• Complete A-Z of fruit and veg – how specific vitamins and minerals help health and vitality• Kids Stuff – how to get your kids to drink fruit and vegetables and love them!

This is an extract from the bestselling Cake Days by The Hummingbird Bakery.From pretty Rose Cupcakes or Pistachio Whoopie Pies, to an indulgent Chocolate Guinness Cake or Boston Cream Cupcakes, this is a scrumptious collection of treats, perfect for any special Mum or Dad.