'It is fresh, innovative ad delicious.' The Telegraph 'Stripped-back and simple....every dish carries flavour and texture' The Sunday Times 'You know this food, this shameless, sensory largess, will make you feel very good about yourself' Jay Rayner, The Observer 'Fresh, innovative and delicious' The Telegraph - Book of the week 'A nailed-on culinary genius running the most rewarding small local restaurant I have encountered in years' Giles Coren Australian-born chef Chris Honor has been hailed by Giles Coren of The Times as 'a nailed-on culinary genius', running 'the most rewarding small local restaurant I have encountered in years'. His recipes for great salads, sweet and savoury bakes, soups and wonderful sharing plates are highly original, but really simple to create at home, and with American food writer Laura Washburn Hutton he shares 100 of his most memorable recipes. Chris writes: 'What this book will offer the reader is an education in balancing taste and texture, with plenty of visual inspiration. It is as much guidebook as cookery book because I don't necessarily think in terms of recipes, I think in terms of combinations. Mix up the flavours and textures and, at the same time, make it appeal to the eye. Be generous, make it unpredictable; this is what I do. My book will teach the reader to do this too.'

Kitchen Confidence is packed with Catherine’s personal selection of recipes, based around what her family enjoys and the dishes she keeps coming back to time after time. Every recipe is accompanied by a full colour photo (which she styled and snapped whilst making her impatient family wait to eat!) as well as including note pages which contain beautiful illustrations by Harry Stone. From breakfast to dinner and dessert, within the pages of Kitchen Confidence, you’ll find loads of ideas that will tickle your taste buds and maybe inspire you to turn the occasional date with the oven into a full-blown culinary affair with your kitchen! Each recipe is straightforward, with a guide as to how long it will take, what ingredients you could substitute and sometimes even a little bit of history. There’s a guide to useful store cupboard ingredients, equipment you might want to invest in and some tips and techniques for success in the kitchen. So whisks at the ready as you keep calm and curry on and discover a new-found confidence in the kitchen!

When Lisa Faulkner won Celebrity MasterChefit was the culmination of an emotional journey that began with her mother's death from cancer when Lisa was 16. Lisa's clearest memories of her mum are of her cooking delicious meals for the family, and in recreating her recipes in this book Lisa is not just keeping her mother's memory alive - she is also able to pass on to her own daughter, Billie, the love of cookery she inherited from her mum. With evocative photographs and easy-to-follow recipes, you too can tempt family and friends with fabulous home cooking all year round. With anecdotal snippets from Lisa's life as well as invaluable personal tips, the recipes include dishes suitable for entertaining - My MasterChef Fish Stew, Pan Fried Scallops with Pea and Mint, Lemon Mascarpone Tart and Pistachio Biscottii - alongside failsafe family fare: The Best Fish Pie, The Perfect Roast, Nanna's Bread and Mummy's Christmas Cake.

Winner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook 2017 Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In Grow, Cook, Nourish, bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits. Each entry includes explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut. With more than 500 recipes, including dishes for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches as well as the more unusual and interesting myrtle berries, loquats and medlars. Plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries.

Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2021) Root, Stem, Leaf, Flower is a cookbook about plants – it's about making the most of the land's bounty in your everyday cooking. Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures. Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn – apples, pears, plums – the food year is marked by growth, ripening and harvest. With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again. Praise for Time: "I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two... his recipes make me want to run headlong into the kitchen." – Nigella Lawson "Gill Meller's latest cookbook, Time, is poetic and romantic – a string of beautiful recipes guide you through the seasons. – Yotam Ottolenghi, Guardian Praise for Gather: "My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking." – Diana Henry "Just stunning. There's no one I'd rather cook for me than Gill and there's not a recipe here I wouldn't eagerly devour." – Hugh Fearnley-Whittingstall

*OBSERVER FOOD MONTHLY'S #1 FOOD BOOK OF 2018* 'This is a cookbook everyone should have in their kitchen. I will certainly have it in mine.' - Ruth Rogers From Joseph Trivelli, co-head chef of the world-renowned River Café, comes the ultimate classic guide to laid-back, comforting Italian food. Trivelli first learned to cook watching his Italian grandmother transform a few simple ingredients into something mouth-watering within their family kitchen. In this, his first book, he brings up-to-date all the traditional Italian food he grew up with alongside his own inventive creations. Featuring over 150 original recipes that cater for quick dinners right up to family feasts, Joe's focus is on fewer ingredients, exquisitely prepared. With chapters on pasta, fish, meat, vegetables and baked dishes, these are recipes sympathetic to the home cook - easy to throw together but look and taste incredible every time. Beautifully designed with evocative photography throughout, this is the Italian cookbook every modern kitchen needs. *** 'This is a book I shall be referring to very often. All the recipes are the real classic ones and yet they all have a touch of originality which gives them a new and welcome dimension. Bravo Joe.' - Anna del Conte 'I still haven't met a chef who has such a genuine love of food and its role in bringing people together.' - Stephen Harris, The Sportsman 'A truly personal collection of inspired recipes: all at once clever, quirky, thoughtful and witty. A joy.' - Simon Hopkinson 'Already one of my favourite cookery writers, this is next-level Joe Trivelli. Seasoned with good writing, saturated in great recipes, there is so much to love about this book. Like its writer, The Modern Italian Cook is a quiet triumph. I love it.' - Allan Jenkins 'Wonderful.' - Giorgio Locatelli 'Excellent . . . the writing is simple, clean, humble and evocative; the recipes are special and all seem so delicious.' - Itamar Srulovich, Honey & Co

Continues Beata's touching story of a childhood in rural Poland, with 47 new recipes. This beautiful memoir/cookbook includes the food, festivals and Christmas traditions that sustain Poles through long, cold winters -- from St Nicholas Day to the 'vigil' of Christmas Eve and the mid winter revelry of a Sylwestern New Year's Eve ball.

Seasonal baking from the Royal cake maker. Royal cake maker, Fiona Cairns, knows how important the seasons are when creating delicious cakes. Not only are ingredients at their very best and cheapest, but it also makes sense to be in tune with the changing colours, moods and celebrations of the seasons. In the spring, why not try baking early rhubarb and vanilla custard cupcakes? On a hot summer's day enjoy a mango pavlova, and on a cold winter's afternoon curl up by the fireside and share a slice of chocolate and cardamom tart. From edible gifts to party and celebration cakes, plus decorating ideas and drink suggestions, SEASONAL BAKING is full of inspiration whatever the time of year or occasion. Fiona Cairns supplies cakes for Waitrose, Selfridges, Harrods, Sainsbury's and Bon Marche Paris and was the official cake designer for Prince William and Kate Middleton's wedding. Many of the cakes in this book are accompanied by decorating ideas, as well as seasonal drink suggestions. Whether you find yourself in the kitchen wondering what to bake for the simple pleasure of it, to share or give to a friend or maybe bake for a party large or small - whatever the time of year or occasion, you will find plenty of ideas.

Japanese food is healthy, delicious and universally enjoyed, but despite the popularity of sushi and noodle bars around the world, so few of us cook this delightful cuisine at home. This impeccable guide from Japanese cook Kimiko Barber demystifies the cuisine and makes it accessible to the home cook. Kimiko covers everything you need to know about Japanese food, including its long and intriguing culinary history, and gives clear and concise explanations of Japanese ingredients, cooking terms and techniques, - as well as providing more than 200 recipes. These exceptional dishes are a combination of traditional classics that have been updated to suit today's busy home cooks, and new, specially created, easy-to-make meals - laid out in the more familiar Western-style format of starters, mains and desserts rather than the traditional Japanese one of cooking methods. With Kimiko's expert guidance and ideas for clever improvisations, your confidence will grow and soon you'll be creating Japanese dishes with all the flair and style of a true itamae.

Want to know the best dog friendly coffee shop, hotel or parks in the capital? Dog lovers stick together and this book, compiled by cult dog magazine Four & Sons, is packed full of locals' tips on how to enjoy the city with your pooch in tow (or vice versa). Full of orginal photography and four-legged advice on where to go fetch a stick (both in London and just beyond), how to meet other dog owners or where to get a schnauzer's beard trimmed, this book can be enjoyed both on a long walk or curled up with your man's best friend on the sofa. Go fetch.