Lady Bean and Family

Lady Bean and Family, the follow-up to Gerald and Usanna Stribling’s Mr Cabbage and Family, is an in-depth exploration of the world of leguminous plants, presenting a blend of historical, botanical, and culinary perspectives. This book details the development of beans throughout history, examining their botanical structure, emphasizing their nutritional importance and even discussing their sometimes surprising cultural role. The authors share expert knowledge on various aspects of bean cultivation and storage, highlighting different methods of preservation and discussing the health benefits and diverse uses of beans.The narrative takes readers on a global journey, culminating in an extensive collection of recipes that showcase beans in various forms. From savoury snacks popular in the Americas to traditional soybean-based dishes from China and Japan, and even classic French culinary delights, the book provides a wide array of options for cooking enthusiasts and food lovers.Ideal for readers with an interest in food history, botany, and gastronomy, Lady Bean and Family is an informative resource that offers a comprehensive look at one of the world’s most versatile and nutritious plant families.

The Little Book of Wild Garlic

Wild garlic grows vigorously throughout woodlands in spring. Every part of this amazing plant is edible and opens the doors to so many culinary uses. It produces the most amazing vibrant green oil, which imparts its delicate garlic flavour when used for cooking.Gathered freely, make the most of it and try these original recipes from dips, soups, rice, pasta and pastry dishes along with meat, fish and many vegetarian options – all shown in full-colour photographs and so easy to prepare.

The Land of White

The Land of White is a combination of cookery bookand food memoir which takes the real cookingexperiences from the writer straight to your kitchen.The often eclectic recipes, interspersed withcharming evocations of the author's belovedhomeland, reflect Lebanon's cosmopolitan heritage.The dishes may be simple to make but the results arerich in aroma and flavour, with unique ingredients,and prepare you for a real Lebanese adventure.The fusion of aubergine puree with pomegranaterubies, stuffed Swiss chard cigars and kibbe ballsstuffed with minced lamb all create a rich and mindblowinggastronomic extravaganza!

The Art of Parsi Cooking: Reviving an Ancient Cuisine

Niloufer Mavalvala’s The Art of Parsi Cooking introduces Parsi cooking - shaped by Persian and Indian cuisines - with easy preparation and appetizing flavors. Her history of Parsi cuisine is fascinating and well-written, accompanied by tempting recipes. The Art of Parsi Cooking fills a gap in the world of cookbooks.”DENISE LANDIS | PUBLISHER & EDITOR IN CHIEF | THE COOK’S COOK“Wonderful choice of Parsi food favourites of yesteryear. Glad to see my cultural and traditional cuisine revived in such a simple and eloquent way. You do our ancestors proud.”RONNIE SCREWVALA | ENTREPRENEUR, PHILANTHROPIST AND AUTHOR | FOUNDER UTV GROUP UNILAZER VENTURES AND SWADES FOUNDATION“The ancient art of Parsi cuisine translated to modern day cooking - I could happily cook my way through this book”MAHEEN KHAN | FASHION DESIGNER | LABELS: MAHEEN AND GULABO

Pretty Gorgeous Cakes

Written by self-taught multi-award-winning cake maker Cynthia Stroud, Pretty Gorgeous Cakes is the cheat's guide to perfectly executing current cake trends. It shows you simple steps and insider tricks to achieve beautiful cakes in the latest trends. A book for beginners and experienced bakers alike, this book shows you how to use everyday objects to create a beautiful desert table. There are tips on how to achieve perfect results every time and helpful guides. It includes a quick and easy way to make stunning sugar roses without using fiddly cutters. Packed with delicious photographs, Pretty Gorgeous Cakes will look great both on the coffee table and in the kitchen.  

Conscious Cookery; Seasonal Recipes and Inspirations from Sunny Brow Farm Holistic Retreat

A cook book to inspire a healthy way of living that comes from the body and intuition, not just from the mind. Conscious Cookery is a wonderful holistic fusion of nutritional awareness, wild foods, home-grown harvests, organic unprocessed foods, macrobiotics, the philosophy of the five elements and a love of connecting fully to each and every season. By allowing the energy of the seasons and an awareness of the ingredients nature provides, we can be inspired with a new approach to cooking and eating that can support our holistic health. When we eat something, it has a nutritional and energetic impact; this book supports an understanding of both these aspects, which ultimately allows for a better flow in our individual lives, and a strength and vitality to be who we truly are.The eclectic plant based recipes are great for vegans and vegetarians to ensure a tasty and nutritious diet. All recipes are dairy and refined sugar free, with the addition of many gluten free ideas and inspirations.

Beginner's Cookbook

You will find no gourmet recipes in here. It will only be the quick and easiest way to make something edible. Quick, relating to the preparation time rather than the cooking time. It is aimed at someone leaving home for the first time to which a cooker is a stranger or a student who has suddenly got to feed themselves or even someone who has never cooked before, but has decided to give it a go.

The Little Book of Sloes and Crab Apples

Sloes are not just for making gin, they are an extremely interesting fruit with an intense flavour. Together with crab apples, these magical ingredients have inspired me to create thirty original recipes. Crab apple recipes include Toffee Apple Cupcakes, Strudel and Preserves. Sloes I have used to create drinks, chocolates with gin-soaked sloes and recipes for the festive season.
All the recipes are visually illustrated with full colour photographs and are easy to prepare and make.

The Little Book of Elderflowers and Berries

The amazing elder tree produces wonderful, fragrant, cream flowers followed by rich, burgundy-coloured berries. Used as culinary ingredients, both can be turned into so many exciting recipes. The contrasting flavours are quite different, and this is reflected in how they are used.
Elderflowers are fragrant and light, giving inspiration for cool sorbets, foamy desserts, cheesecakes and creamy panna cottas. Elderberries are rich and dark with an intense flavour. These can be used to make wonderful drinks as well as cakes, pastries, bread and savoury dishes.
All recipes are illustrated with full colour photographs.

The Go-To Cookbook

The Go-To Cookbook is written for people with busy lives who want to cook the best recipes for all occasions. Over 100 tried and tested recipes reflecting 50 years of cooking in a changing world. These recipes will become some of your own family classics. Recipes that give an insight into how taste, food availability and diet has changed over the years. Useful tips on planning ahead to save on waste, cost and time. This book reflects Helen’s life in the kitchen through happy and also very challenging times. This book has been written in memory of Helen’s youngest daughter, Vicki, who tragically died of cancer at just 22.

Every penny from this book will be donated to Macmillan via the Vicki Cole tribute fund.

(https://tributefunds.macmillan.org.uk/in-memory/VickiCole)

Sex, Drugs and Pots & Pans

Do you love classic rock music and food, and cooking? If so, this is the perfect book for you, your family, and your friends. The greatest songs of the 60s, 70s and 80s combined with the tastiest meals globally all wrapped in one book. Cover to cover, you will rock and roll to your heart's delight.

Magikal Mumbai Flavours

‘Food and culture go hand in hand; as life moves on, we win some and we  lose some. There are times where we have to learn to adapt, infusing our  life with flavours. So far, my life – including my journey from the  classroom to the restaurant – has been blessed with some very old as  well as very new recipes of warmth and love.‘Basic Indian cooking  revolves around a healthy lifestyle, and in this wholesome book you will  learn to cook old regional dishes like Malvani chicken (from  Maharashtra on India’s west coast), Mangshore jhol lamb (from Kolkata on  the east coast),  Laccha paratha (from the north), Kerala lamb curry  (from the south coast), as well as modern fusion dishes from the global  food village, such as Mexican chimichangas, Arabic ouzi, Mexican chaat,  butter chicken pizza and spiced pesto fried rice – all with an Indian  twist.‘It has been an absolute pleasure and source of pride to share  the tips and tricks I have inherited to make Indian cooking an  experience for you, whether you are cooking alone or with your family  and friends.’CHEF SEEMA DALVI