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Dine with beloved writers in this 'utterly charming' (Nina Stibbe) new anthology of their very own favourite recipes, introduced by Bee Wilson.

Various: Sylvia Plath's Tomato Soup Cake

Sylvia Plath's Tomato Soup Cake

Nigella Lawson: 'Absolutely ideal Christmas present!'

A Tasting Course

From a herbal sip of blanco to a classic Margarita, tequila is a global hit with a long history dating back to the Aztecs. You might know that tequila is distilled from the agave plant, but did you know that ancient goddesses, wars, and even bats, play a crucial part in its story, too? Tequila expert Millie Milliken is your guide to the art and craft of tequila - the type of agave used and how it is harvested, the jimadors who grow the agaves, the distillers and blender who make tequila, the types of tequila, and the different levels of ageing. From precolonial times, to its use in Mexican culture and history, and all the way through to today's resurgence, delve into the fascinating history of one of the world's oldest spirits. Next, the tasting course. Explore the wide variety of flavours you can expect to taste in different tequilas, the significance of the glass you drink from, and the equipment you need to start making cocktails. Tequila may all be made from one type of agave, but they are categorised in six different flavour categories, showcasing the variety of this fascinating spirit. Finally, experiment with making your own cocktails, with Millie's tips on making the perfect Margarita, Batanga, Paloma, Tequila Sunrise, and more.

Tequila: A Tasting Course

The second book from acclaimed writer and journalist Joel Golby'There's no one funnier than Joel Golby' GREG JAMES'I love this book' DOLLY ALDERTONHow much of your life do you review? Books, TV, film, music - the reviewable things? Ever tried going a little further, reviewing the intangibles, the abstract, the 'weird': a houseplant; the sunlight on the pavement on a crisp spring day; being embarrassed; that strange wave you do at cars when they slow down at zebra crossings. A dead houseplant.From almond croissants to the concept of life itself, Joel Golby embarks on a journey through modern living, leaving no stone unturned - no one thing unreviewed - to consider what it all really means; why we all care so much about opinions; and whether, deep down, it's better to live a life that's good rather than, well, five stars out of five.

A Life. Reviewed

Four Stars

#1 NEW YORK TIMES BESTSELLER • In hilarious and tender essays, Chelsea Handler shares her unforgettable story of becoming the woman she always wanted to be. “A raw and raucous exploration of Handler’s ongoing search for self . . . [She’s] disarming us with humor to get at our softest selves and meeting us with her own.”—Oprah Daily There’s a woman I want to become, Chelsea Handler thought as a child. She’ll be strong and confident. She’ll light up a room and spread that light to make others feel better. She’ll make a living being herself. She’ll be a survivor. At ten years old, Chelsea opened a lemonade stand and realized she’d make more money if the drinks were spiked. So she added vodka to her recipe and used her earnings to upgrade herself to first-class on a family vacation—leaving her parents and siblings in coach. She moved to Los Angeles and got fired from her temp job when she admitted she didn’t know how to transfer calls. She’s played pickleball with the scions of an American dynasty. She’s sexted a governor. She shared psychedelics with strangers in Spain. When she accidentally ended up at dinner with Woody Allen, she was not going to leave the table without asking him a very personal pointed question. She went on national television and talked about having threesomes. She's never been one to hold back. But this life of adventure and absurdity is only part of her story. Chelsea knows what it is to truly show up for her family—canine and human, biological and chosen. She’s discovered how to spend time with herself, how to meditate, how to be open to love, and how to end a relationship with dignity. She is a sister to the many women who rely on her. Surprisingly vulnerable and always outrageous, Chelsea Handler captures the antic-filled, exhilarating, and joyful life she’s built—a life that makes the rest of us think, I’ll have what she’s having.

#1 NEW YORK TIMES BESTSELLER • In hilarious and tender essays, Chelsea Handler shares her unforgettable story of becoming the woman she always wanted to be. “A raw and raucous exploration of Handler’s ongoing search for self . . . [She’s] disarming us with humor to get at our softest selves and meeting us with her own.”—Oprah Daily There’s a woman I want to become, Chelsea Handler thought as a child. She’ll be strong and confident. She’ll light up a room and spread that light to make others feel better. She’ll make a living being herself. She’ll be a survivor. At ten years old, Chelsea opened a lemonade stand and realized she’d make more money if the drinks were spiked. So she added vodka to her recipe and used her earnings to upgrade herself to first-class on a family vacation—leaving her parents and siblings in coach. She moved to Los Angeles and got fired from her temp job when she admitted she didn’t know how to transfer calls. She’s played pickleball with the scions of an American dynasty. She’s sexted a governor. She shared psychedelics with strangers in Spain. When she accidentally ended up at dinner with Woody Allen, she was not going to leave the table without asking him a very personal pointed question. She went on national television and talked about having threesomes. She's never been one to hold back. But this life of adventure and absurdity is only part of her story. Chelsea knows what it is to truly show up for her family—canine and human, biological and chosen. She’s discovered how to spend time with herself, how to meditate, how to be open to love, and how to end a relationship with dignity. She is a sister to the many women who rely on her. Surprisingly vulnerable and always outrageous, Chelsea Handler captures the antic-filled, exhilarating, and joyful life she’s built—a life that makes the rest of us think, I’ll have what she’s having.

I'll Have What She's Having

Professor Angie Hobbs proves in this persuasive and intelligent book that Plato is more relevant than ever. Does Plato matter? An ancient philosopher whose work inspired and informed countless thinkers and poets across the centuries, his ideas are no longer taught so widely as they once were. But, as Angie Hobbs argues in this clear-sighted book, that is a mistake. If we want to understand the world we live in - from AI to politics, cancel culture and beauty - there is no place better to start than with Plato. Exploring the intersection between the ancient and the modern, Professor Hobbs examines women's rights, healthcare, happiness, elitism, death, love and reality using Plato's wisdom. She also shows us how we can use the Socratic method that Plato taught to better understand his own philosophy, and how it relates to our lives today. All of Plato's major works and ideas are explained with clarity suitable for readers familiar with his work as well as those approaching Plato for the first time. This book shows us why Plato matters, now more than ever.

Why Plato Matters Now

Upside Down Cooking

AS SEEN ON ITV'S THIS MORNING* "Dom's wildly inventive recipes bring the fun back to your kitchen, because cooking should always be delicious, daring, and just a little upside down." Donal Skehan 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 tray bakes 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! *Upside Down Cooking was featured on This Morning December 2025

In 2023, food writer and events manager Dominic Franks posted his recipe for a simple upside-down onion tart: “I gave it my twist, filmed it, uploaded it and went to bed.” The next day, Dom woke up to over 1 million likes and one hundred thousand new followers – just like that, his hit instagram series Cooking Upside Down was born. A year later Dom has a growing audience of over 650k followers, who tune in for his witty banter, yummy recipes, and stay for the tantalisingly delicious results. He has 9M reach, and regularly gets up to 4M views per video. In his first book, Upside Down Cooking, Dom shares 80 recipes for his upside-down creations, as well as sides, desserts, and everything else you need for a feast. Now, more than ever, readers want recipes that are delicious, impressive, and easy to make, with no fuss and minimal washing up. Upside Down Cooking shows readers how to lay out ingredients all in one pan, cover with puff pastry and other delicious toppings, and bake to gloriously golden perfection for show-stopping results. Dom puts his own twists on classic recipes – think beetroot tart tatin, spiced plum pudding or upside-down chicken pot pie – giving you the confidence and know-how to remix classic one-pot dishes for yourself. Simply layer, bake and flip, and you’ll be turning out show-stopping one-pot dinners in no time at all.

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

'A wonderful book.' Cathy Rentzenbrink'A remarkable tale' The SpectatorA giant wheel of Comte¿ - a cheese full of delight, a mosaic of flavour - can sometimes become flat. Despite all that's gone into making it and caring for it, its complexity mysteriously vanishes, its spark dies. Cheesemongers know that. That's why they regularly test the cheeses: they insert a cheese iron deep into the wheel and extract a sample from its core. Sometimes they can cure it and sometimes they can't.A highly successful BBC and Guardian Journalist, somehow Michael Finnerty's life had become flat. His psychological cheese iron told him he needed to make a change, and he becomes convinced his salvation lies in cheese. Michael becomes an apprentice cheesemonger at Borough Market, and is plunged into a world of intense physicality, extraordinary knowledge, and total geeky passion. From learning the cheese's personal nighttime riders - Castillon Frais needs to sit in its box underneath some waxed paper but its box needs to be kept in a plastic sheath, Comté sits unwrapped in a cool cupboard, and has a quick saline bath before bed - to learning intricate ways to wrap their different shapes; from being able to taste nuances between the cheeses, to slicing fingers, bruising toes, getting allergic reactions, and the simple dog-tiredness of being on your feet from the crack of dawn till night, Michael's new job is more demanding than he could ever have imagined - and he loves it. Then when Borough Market is subjected to a terrifying attack, Michael realises through cheese, he has found something even more powerful - community.

How Comté and Camembert Fed My Soul

The Cheese Cure

Feeling a bit like you're winging this whole 'adulthood' thing? You're not alone. Welcome to the club for everyone who still feels like three kids in a trench coat, pretending to have it all figured out.This book is your official laugh-out-loud guide to navigating the baffling world of being a grown-up.It won't help you find love, happiness or a cool £1m - but at least you'll have more time for that kind of thing if you aren't stricken with self-inflicted food poisoning, knee deep in filth, or arguing with bailiffs as they take your sofa away.Inside, you'll discover how to master the art of:<ul><li>Cooking for the clueless. Barely cooked steak is a delicacy, while barely cooked pork is a terrible, regrettable medical incident.</li><li>Cleaning without crying. You can hoover more stuff than you might realise.</li><li>Money matters. Are credits cards free money? No.</li><li>Social survival. Effortlessly handle awkward small talk, navigate office politics, and win that pub quiz.</li></ul>Tips include how to make the most of whatever's in the back of your fridge and creative ways to avoid folding fitted sheets (because who really knows how?).This book is a brilliantly funny companion for anyone who feels they're fumbling their way through adult life. It makes the perfect gift for birthdays, Christmas, or that one mate who just moved into their own place and thinks a houseplant counts as a pet.

Adulting Made Easy

'A wonderful book.' Cathy RentzenbrinkA soul-lifting tale of finding a new life in a passion, a glorious insight into the community of London's oldest food market, an exploration of the senses the modern world forgets to celebrate - taste, touch, smell... and the most enjoyable and fascinating education on all things cheese.

Delicious Chinese dishes you can make at home!From hugely popular online recipe creator Emma Chung @iam.chungry comes this must-have cookbook for anyone who loves to eat Chinese food. Brought up in Hong Kong and Shanghai, Emma knows the very best meals to cook and eat and, with these recipes, she shows you just how simple it is to whip up your own Sweet and Sour Pork, Crispy Chilli Beef or Mapo Tofu . . . it's easier than you might think!From weeknight winners and takeaway-style favourites to delightful dumplings and top-notch noodles - this cookbook is packed with easy-to-follow recipes, many of which include veggie and/or vegan alternatives as well as useful air-fryer options. So, no matter how confident you are in the kitchen, if you enjoy eating Chinese food, discover how easy it is to make old and new favourites including:Crispy Pork Chop with Soup NoodlesBang Bang PrawnsLemon ChickenChicken with Ginger and Spring Onion SauceCantonese-style Aubergine

Everyday tasty recipes for noodles, rice, dumplings and more!

Easy Chinese Food Anyone Can Make

Embark on a culinary adventure through the rich and flavoursome world of Korean cuisine as author Bini Sudo recreates dishes suitable for every Korean table and any occasion. From traditional family feasts and special occasion banquets to street food, fusion blends and simple sides, experience an explosion of flavours and ingredients with Seoul Food, 60 authentic recipes that take you to the very heart of Korean cuisine. Featuring iconic dishes such as kimchi jjigae, bibim guksu, bulgogi bibimbap, tteokbokki, kimbap and more, let Korean-born cook Haebin Sudo bring the magic of K-food straight to your kitchen.

From Kimbap to Kimchi, Delicious Recipes from the Heart of Korea

Seoul Food

"Like hanging with your funniest, sunniest, most sound, wise friend. " - Marian KeyesEverything good, bad and downright mad that has shaped Vogue's life and career is laid bare in Big Mouth.So get ready for sharply observed, hilarious and very personal insights into divorce, anxiety, family life, and showbiz, alongside important life lessons, such as how to sellotape a bottle of vodka to your inner thigh on a night out and why you should never be friends with a celebrity.Growing up in her beloved Howth, a seaside town in Co Dublin, Vogue's life had its ups and downs. Her parents separated when she was five, a time in Ireland when priests were still ranting against broken marriages from the pulpit. Bouncing between the routine of her mum Sandra's house and the pub for a few years (her dad, Freddie, was 'fond of the drink'), everything changed overnight when Sandra (a complete ride) met Scottish businessman Neil and they moved to the big house on the cliff.In the school halls of Santa Sabina, Vogue made friends for life and spent her teenage years hanging out around off-licences, playing Beat the Slapper and getting kicked out of home. After school, she was packed off to Aberdeen by Neil to begin her short career as a builder but soon jacked it in when she was cast in reality TV show Fade Street.What follows is a behind-the-scenes peek at a rollercoaster life full of highs, lows, marriages, mistakes, misdemeanors and triumphs. Loudly, Vogue tells her whole story, moles and all, for the first time in this candid and funny dive into her hyperactive life.

"Like hanging with your funniest, sunniest, most sound, wise friend. " - Marian Keyes

Big Mouth

‘An amazing book.’ – Dan Lepard&nbsp; &nbsp; ‘The rich and fascinating story of bread.’ – Lily Vanilli&nbsp; &nbsp; ‘A brilliant, timely and important book full of compassion.’ – Olia Hercules&nbsp; &nbsp; ‘A fascinating exploration of our universal love of bread. David traces the past, present and future of bread through his personal lens as a third generation baker.’ – Edd Kimber&nbsp; &nbsp; Discover the story behind the world’s most essential food in Breaking Bread. &nbsp; &nbsp; Third generation baker, food writer and presenter David Wright examines the universal questions about bread and baking. Is bread good or bad? And what does its future hold?&nbsp; &nbsp; Bread is more than a staple; it is a mirror of our story, our health, our very being. Every civilisation has a form of bread, and how we create, make and bake it, how we sell it and buy it, our food security, our access to it, affects everything. &nbsp; Breaking Bread provides a unique look into these themes, including:&nbsp;<ul><li>The craft and science behind creating, making and baking bread.&nbsp;</li><li>Bread’s journey through history, from ancient rituals to modern revolutions.&nbsp;</li><li>The health debate: why bread divides opinion and what science reveals.&nbsp;</li><li>Industrial vs artisan baking: economics, ethics and the fight for quality.&nbsp;</li><li>The politics and power of bread in shaping societies and conflicts.&nbsp;</li><li>How bread connects to religion, identity and cultural traditions.&nbsp;</li><li>Expert insights from leading bakers, food writers, farmers and campaigners.&nbsp;</li><li>A vision for the future: can bread survive and thrive in a changing world?&nbsp;</li></ul> Featuring interviews with Olia Hercules, Dan Lepard, Felicity Spector, Brad Leone and many more, as well as with pioneers of regenerative farming, Breaking Bread is both a heartfelt memoir and a thought-provoking manifesto. Wright’s journey – &nbsp;from the closure of his family bakery to rediscovering the soul of bread – invites you to rethink what’s on your plate.&nbsp; &nbsp; For food lovers, home bakers and anyone curious about the story behind their daily loaf, this book offers a passionate call to protect one of humanity’s oldest and most vital foods.&nbsp;

Breaking Bread blends history and personal insight to explore bread’s role in themes such as agriculture, religion, identity and conflict, while also asking what the future holds for our daily loaf.

How Baking Shaped Our World

Breaking Bread

Sylvia Plath's Tomato Soup Cake

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