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Schrieberg F: The World of Whisky

The World of Whisky

The New Traditions (The Ultimate Whiskey Gift Book for Enthusiasts)

New edition of the award-winning cookbook Memories of Gascony from three-Michelin starred chef Pierre Koffmann

Memories of Gascony

Arts and Traditions of the Table: Perspectives on Culinary History

What We Eat explores world history through the lens of the global journeys of nearly ninety food products. Leading historians trace the origins and popularization of items commonly found in supermarkets, showing how each food illuminates wider histories.

A Global History of Food

What We Eat

Big City Food Biographies

Neapolitan Culture, Cuisine, and Cooking

A Taste of Naples

During the long years of the Second World War, tea remained the cornerstone of British hospitality, drunk and enjoyed by civilians and members of the armed forces alike.But on July 9, 1940, Britons learnt that their beloved national drink was to go 'on the ration'. Even worse - tea was the one rationed foodstuff that could not be grown or reared at home.This charming little book celebrates the power of tea as a national symbol and act of defiance during Britain's darkest hour. Filled with wartime ephemera, photographs and vintage recipes, this is the perfect companion to complement a cuppa and pay tribute to an unsung war hero.

While There is Tea, There is Hope

'It's a triumph.'Nigella Lawson, Stocking Fillers 2024 list'This book is full of tasty morsels . . . A great present for the snacky gourmand.'Pandora Sykes'An absolute tour de force . . . I devoured it until the very last crumb and then licked the packet.'Felicity CloakeWe are a nation of crisp obsessives. Squashed into sandwiches on our lunch breaks and torn-open as centrepieces on pub tables, we buy tens of millions of packets every single day. But how did the humble potato snack become a national dish?CRUNCH: AN ODE TO CRISPS is journalist Natalie Whittle's love letter to the salty siren. She traces their evolution from the simplicity of salt sachets in the early 20th century, to 80s childhood favourites such as Hula Hoops, to the popularity of 'hand-cooked' gourmet flavours today. Along the way, Natalie will get to the heart of her own lifelong passion for crisps - exploring why they are bound up in ideas of childhood, nostalgia and comfort. Featuring crisp collectors, potato growers, flavour wizards and more, CRUNCH is a moreish read spanning 150 years of crisp history.

An Ode to Crisps

Crunch

JP2025C

The memoir of a culinary hero who inspired generations of home cooks and chefs

A Memoir

My Life in Food

The best gins in the world - and how to drink them.

How to enjoy gin in all its forms

Gin The Manual

Recipes, Memories, and Stories for the Festive Season

Rick Stein's Christmas

The book that flips your kitchen upside down, with joyfully delicious results. Dominic Franks (@dominthekitchen) shows you how to play with your food and cook easy, impressive meals for every occasion. This is one-pan cooking like you've never seen it before. With 85 recipes including twists on classic one-pot dishes - from mini puff pizzas to chicken pot pies, blueberry muffin traybakes to banana toffee tarts - Dom gives you the confidence to remix your own one-tray dinners, plus sides, snacks, party treats, and desserts. Simply layer up tasty ingredients in a single pan, cover with puff pastry and other fabulous toppings, bake to gloriously golden perfection - and you'll be turning out stunning upside down creations in no time at all. No fuss, minimal washing up, and never a soggy bottom in sight!

LAYER, BAKE, FLIP A Brand New Way to Cook in One Pan

Upside Down Cooking

"The soul of my cooking is the symphonic layering of vibrant flavours that work together like instruments in an orchestra." - Asma KhanInternationally renowned chef and award-winning author Asma Khan returns with a masterclass on building flavour in your cooking through the intuitive principles of Indian cookery. Structured around the six core ayurvedic tastes, namely: Tangy, Bitter, Hot, Sweet, Sour, and Salty and how they correlate to the six seasons in Bengal, this book aims to illuminate Indian cookery by giving you the foundations you need to build balanced flavours, dishes and sumptuous feasts. With core techniques including roasting, grinding and tempering spices, how to cook with ghee, chillies, and onions, and what to add and when to re-balance flavours in a dish, Asma will empower homecooks to apply fundamental processes intuitively to their cooking. Including 80 flavourful recipes for Chicken Cooked in Pickling Spices and Slow-cooked Lamb with Vinegar, to the more veg-forward Pumpkin Dal, and Rice Pulao with Oranges, this book seeks to honour traditional cooking techniques and ayurvedic principles, and ground them in the modern kitchen.

Delicious Indian Recipes for Every Day and Season

Monsoon

The World of Whisky

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