Have a look through this selection of books we are recommending for summer reading and as seasonal gifts. Click through to read our reviews. Use the 'click and collect' function on our website to reserve your copies.
If you don't find what you're looking for here, come and talk to us: we have many other interesting books on our shelves.
From subterranean department store food halls to luxurious top-floor hotel restaurants, and all the noodle shops, sushi bars, and yakitori shacks in between. Exciting.
Definitive, delicious, beautifully presented. 550 recipes covering a vast range of regional cuisines, street and family food.
An attractively presented and extremely appetising book, in which Darling-Gansser returns to Iran, the country of her childhood, and showcases recipes of traditional food.
Surveys the history of changing tastes in food and fine dining — what was available for people to eat, and how it was prepared and served — from prehistory to the present day. Since earliest times food has encompassed so much more than just what we eat — whole societies can be revealed and analysed by their cuisines. In this wide-ranging book, leading historians from Europe and America piece together from a myriad sources the culinary accomplishments of diverse civilisations, past and present, and the pleasures of dining.
Delicious vegetarian recipes that are easy to make and clearly and attractively illustrated.
A delightful book blending Greek and Turkish influences into a distinctive relaxed cuisine.
Features more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij. A definitive compendium of Jewish cuisine, introducing readers to recipes and culinary traditions from Jewish communities throughout the world.
With inspiration from a community of millers, farmers, bakers, and scientists, this book provides a fascinating look into the way artisan bread baking has evolved and continues to change — from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough.
The definitive book for the flour aficionado.
A search for the origins of chocolate, both historically and geographically is also a search for new ways to use the substance in irresistible desserts and baking. Perfect for the chocolate aficionado.
140 authentic yet accessible recipes highlighting the pre-Hispanic indigenous cuisine of the Oaxaca region.
Noma away from homa. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavours, and recipes. This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza.
"Gordinier takes us into the fabulously obsessive realm of the world's most fascinating chef—and he does it with the voice of a poet." —Ruth Reichl
Using seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Very nicely presented.
A beautiful picture book, with recipes from all the various people that live in the apartment building.
Thoroughly delicious (no deep-fried battered Mars Bars).
Vegetable-based recipes from Slater, whose personable, thoughtful books and relaxed approach increase our appreciation of eating and cooking. The Autumn/Winter volume will appear in Spring.
Delicious, quick plant-based evening meals from this most personable of food writers.
From the author of Fresh India.
"Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia - or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book I feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations. You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches - revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place." Nicely done.
Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalised ways of eating. Our diets are getting healthier and less healthy at the same time.
There are nearly 1,400 known varieties of wine grapes in the world—from altesse to zierfandler—but 80 percent of the wine we drink is made from only 20 grapes. What are we missing?
Reliable tasting notes and potted histories make this book a good way to widen your whisky experiences.
Flavour and colour from Morocco, Tunisia, Libya, Algeria, Lebanon, Syria, Palestine, Israel, Turkey, Sicily, Andalusia, Sardinia, and Catalonia.
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