Winner of the Art of Eating Prize 2020 Winner of the Guild of Food Writers' Best Food Book Award 2019 Winner of the Edward Stanford Travel Food and Drink Book Award 2019 Winner of the John Avery Award at the André Simon Food and Drink Book Awards for 2018 Shortlisted for the James Beard International Cookbook Award ‘The next best thing to actually travelling with Caroline Eden – a warm, erudite and greedy guide – is to read her. This is my kind of book.’ – Diana Henry ‘Eden’s blazing talent and unabashedly greedy curiosity will have you strapped in beside her’ - Christine Muhlke, The New York Times 'The food in Black Sea is wonderful, but it’s Eden’s prose that really elevates this book to the extraordinary... I can’t remember any cookbook that’s drawn me in quite like this.’ – Helen Rosner, Art of Eating judge This is the tale of a journey between three great cities – Odesa, Ukraine’s celebrated port city, through Istanbul, the fulcrum balancing Europe and Asia and on to tough, stoic, lyrical Trabzon.
With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odesa to Bessarabia, Romania, Bulgaria and Turkey’s Black Sea region, exploring interconnecting culinary cultures. From the Jewish table of Odesa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light. In this updated edition of the book, Caroline reflects on the events of the full-scale Russian invasion of Ukraine and the subsequent impact of the war on the people of the wider region.
How Odesa, defiant against shelling and blackouts, has gained UNESCO protection while in Istanbul, over lunch with a Bosphorus ship-spotter, she finds out about the role of the Black Sea in the war and how Russians are smuggling stolen grain from Ukraine. Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.
Green Home explains how to 'green up' your life with an array of houseplants, and has been a bestseller in author Anders Royneberg's home country of Norway. Living with plants can enliven and enrich your surroundings, promoting feelings of relaxation and well-being. But where to start with curating that vital indoor collection?Green Home features all the green plants Anders has collected in his own apartment of 50 square meters - over 100 plants - and how this inspires him towards greener, more balanced living.
With a guide to houseplant types, hints and tips on how to get your plants to thrive and also on how to integrate them into your home decor scheme, it's a plant book with added personality.
Butter is the essential book for anyone who loves to cook with this glorious, versatile ingredient. Through over 130 original recipes, James Martin presents some of his favourite new dishes and classics - everything from savoury delights like Butter-poached lobster, French onion soup, Chicken with 'nduja butter and Dover sole meuniere, to sweet treats including Cinnamon bread with caramel butter dip, Shortbread and Baklava. Butter can bring so much to a plate of food and James showcases this comforting superstar of cooking to its very best.
Spending time with our family and friends has never felt so important - and so often this means cooking for the ones you love. Who better to take inspiration from than Pasta Grannies who have spent their lifetimes plating up comfort and connection. Vicky Bennison, the author of the bestselling Pasta Grannies cookbook, brings you more heart-warming recipes and stories from our favourite Italian grandmothers in this easy-to-follow, crowd-pleasing recipe book that shows you how to make authentic Italian food that everyone will enjoy.
Discover 91 year-old Pina's chestnut gnocchi with walnut pesto, lovingly made with ingredients she grows around her home in Liguria; or 99 year-old Marietta's special tagliatelle recipe, which is not really a recipe at all but a reflection of her vegetable garden, the Calabrian countryside and the changing seasons. As well as meat, seafood and vegetable pasta recipes, chapters cover pizzas, pastries and pies, rice and pulses, dairy and herbs, nuts and spices. Every recipe is accompanied with a QR code which, once scanned, will take you directly to the YouTube videos of these remarkable women and their recipes.
Complete with stunning location and recipe photography throughout, with a clear guide to pasta making by hand, Pasta Grannies: Comfort Cooking is not only a celebration of cooking and feasting together, it is an insight into their lives, and a joyous slice of the Italian way of life.
In The Illustrated World of Couture, Megan Hess brings to life fashion's most important and intriguing art form, with fascinating insights and exceptional illustrations. Hundreds of hours, many expert hands and unimaginable metres of fabric: couture is truly wearable art, where creativity and craftsmanship collide. Worn by only a handful of people worldwide, couture still has incredible influence, even beyond the traditional boundaries of fashion.
In this unique collection, follow Megan through the intricate details, multifaceted inspirations and dramatic shows that define the couture experience. Let her introduce you to the generations of creators who conceive and craft these fantastical garments, and the collectors who treasure them. And travel with her to the exclusive ateliers and glamorous events of the world's fashion capitals to see how couture is both designed and displayed.
Internationally renowened illustrator Megan Hess has spent her career documenting fashion's most beautiful people, places and pieces. Here she invites you to discover The Illustrated World of Couture, in an essential volume for all fashion devotees.
'Who better as a guide to using them, whether stovetop or electric models, than the Queen of pressure cooking... Catherine Phipps. As someone who is in the wasteful habit of using mine just for pulses and stock, I'm inordinately grateful to her.' – Nigella Lawson
'Don't be put off using a pressure cooker: buy this book and learn the way to a quicker, healthy, taste-capturing way of cooking. Catherine takes away any doubts and will open your eyes to the way of the pressure cooker. Well, it certainly worked for me.' – Dave Myers, The Hairy Bikers
'The Pressure Cooker Bible from the Pressure Cooker Queen… Wonderful!!!' – Si King, The Hairy Bikers
With over 200 recipes, Modern Pressure Cooking is the essential pressure cooker cookbook.
Author Catherine Phipps gently guides readers through everything they need to know about cooking in a stovetop or electric pressure cooker, with foolproof, step-by-step instructions.
Shakshouka with Feta, All in One Macaroni Cheese, Crispy Aromatic Duck, Squid and Chorizo with Black Rice – all the recipes included are delicious and will go down well with hungry friends and family.
Pressure cooking is a wonder cooking method: you can make meals in minutes (on average, a third or less of the time of other cooking methods – risotto takes 7 minutes!), it's energy-efficient and food cooked in a pressure cooker retains more nutrients and more flavour. Cooking this way makes life easier!
In Mabu Mabu, charismatic First Nations chef Nornie Bero champions the tastes of native flavours in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits. Nornie grew up on the island of Mer in the Torres Strait and while her wanderlust would take her to Italian and Japanese kitchens in Melbourne and London via Townsville, her home now is Mabu Mabu, a restaurant renowned in Melbourne and beyond for its innovative and delicious Australian Indigenous food. This book, also called Mabu Mabu - which means help yourself - reflects Nornie's approach to cooking: simple, accessible, delicious, and colourful! Her native pantry (explored in a comprehensive glossary of native ingredients) includes seeds, succulents, nuts, plants and herbs, and her recipes range from Pumpkin and Wattleseed dampers (for which she is known) to Kangaroo Tail Bourguignon to Saltbush Butter, Quandong Relish, Pickled Karkalla and Pulled Wild Boar.
Nornie also shares her knowledge of foraging, sourcing and substitutions, as well as the story of her formative years foraging, fishing and cooking alongside her beloved father on Mer.
Like most families, David and Luise know that the road to feeding your children isn't always a straight one. They have raised three kids while writing their acclaimed vegetarian cookbooks and have experienced a fair share of food tossed on the floor and soup bowls left untouched. But they have also learned ways around this.
In this book they share their passion for cooking fun, modern, wholesome meals with kids' palates in mind, but that also are interesting enough for adults to enjoy. Take your own inspiration from their quest to bring joy back to the dinner table: whip up a batch of Dino Burgers (made with spinach, quinoa, oats and peas), Spinach Waffles, or Stuffed Rainbow Tomatoes with black rice, feta, raisins and cinnamon. This latest collection from will include more than 60 recipes, with 'upgrade' options for adults (top with a poached egg, add a spicy sauce, stir through extra herbs, swap in quinoa), tips on how to include the children in the preparations and methods to get them more interested in food.
All of the dishes are veggie-packed, colourful, kid-friendly and simple - with most taking under 30 minutes to prepare. Featuring stunning photography and irresistible recipes, this is the cookbook families will be turning to night after night for quick and satisfying dishes everyone (hopefully) will love.
In this collection of delicious and inspiring recipes, Kylee will keep you on track in making the most of seasonal produce to make both sweet and savoury goodness. A beautiful book. ― Peter Gordon
With over 30 recipes for jams, chutneys, ferments and pickles, and 70 dishes in which to use them, The Modern Preserver's Kitchen is the ideal cookbook for those who want to make the most of each season's offerings.
Try using your preserves in delicious recipes such as Pickled Pea Frittata, Breakfast Kimchi Eggs, Deep-Fried Camembert with Cranberry Sauce and Dukkah, and Peach and Mint Jam Mini Galettes.
"How do I eat it?" was the most-asked question when passionate preserver Kylee Newton sold her preserves on her market stall. In this beautiful book, she shows you not only how to make preserves, but also how to use them.
The recipes inspire you to make your own or to reach into your condiment ghost-town shelf of half-eaten jams and pickles in the fridge and give new life to them instead of throwing them away. With Kylee's guidance, anyone can bottle the seasons, avoid waste, add character to family food, and rediscover the restorative joy of cooking.
Learn how to make cuttings and regrow a huge range of houseplants as well as a few outdoor varieties with this simple, step-by-step guide to propagation.
The second title from the authors of Regrown, in Propagate, Paul Anderton and Robin Daly show just how easy home propagation is, with instructions on how to regrow your favourite houseplants and some allotment crops.
Conversational, approachable and aiming to inspire their readers, the authors explore 20 propagation projects from multiplying plants such as monsteras and rubber plants in a small city apartment through to making dozens of ready-to-go tomato plants from budding side-shoots on the allotment.
With stunning photography and clear, detailed illustrations, the book also includes historical, anecdotal and personal stories about the marvel of propagation, along with a handful of bitesize interviews with other propagators, showing just how easy it is to share the joy of plant parenting.
Winner of the best International/Regional Cookbook at the Guild of Food Writers Awards 2022
In The Nordic Baker, Sofia Nordgren guides you through a year of plant-based Nordic cakes, buns, breads, cookies and crackers and invites readers to keep things simple, go back to basics and cook with nature in mind.
From Thumbprint cookies, Kladdkaka and Rhubarb galette in springtime, Raspberry and cardamom cupcakes when the weather begins to warm up, and a Midsommar cake for summer celebrations, through to Lingonberry roll cake, pear tart and cardamom rolls for cosy autumn nights and Gingerbread bundt cake, Saffron buns and Semlor for snowy winter days.
Set to the backdrop of stunning location photography and interspersed with advice on embracing the Nordic lifestyle, bringing the outdoors into your home and tips on seasonal slow living, this is a charming celebration of a magical corner of the world and the wonderful food it has to offer.
From the no 1 bestselling author DJ BBQ comes the definitive burger book.
This is the only burger book you'll ever need - the only burger book you'll ever want! And it's not just beef burgers - The Burger Book is packed with burger recipes covering options for fish, chicken, veggie, vegan, pork and lamb. It has buns. It has sauces. It has sides.
It has all the delicious flavours and madcap shenanigans that you've come to expect from DJ BBQ and his crew. So whether you want a classic, 10inch, lockjaw beef burger, or fancy trying a smoked haddock burger, beetroot burger or gravy burger (yes, the burgers are soaked in gravy!), this is the book for you.
Learn to cook these burgers like a pro, whether on the grill or back indoors, and understand the art of assembling the ultimate bun-wrapped feast.
Still Life Drawing is a creative drawing activity book filled with quick, achievable and fun exercises from graphic artist and designer Alice Oehr. It takes inspiration from the traditions of still life drawing, helping you to create artworks with what you have on hand.
Since the dawn of time, humans have drawn the items that surround them. Ancient Roman paintings of fruits and flowers kicked off a tradition adopted by artists from Caravaggio to Van Gogh. Still life requires us to slow down and pay attention to often-overlooked details - an art in itself. Colours, patterns and textures are everywhere, and noticing the shape of the coffee cup on our desk or the orange of a pumpkin at the market can spark all kinds of ideas.
In What A Time To Be Alone,The Slumflower will be your life guru, confidante and best friend. She'll show you that being alone is not just okay: it's just about the best freaking thing that's ever happened to you. As she says, 'You're bad as hell and you were made with intention.' It's about time you realised.
Peppered with insightful Igbo proverbs from Chidera's Nigerian mother and full of her own original artwork, What A Time To Be Alone will help you navigate the modern world. We can all decide our own fates and Chidera shows us how, using a three-part approach filled with sass, wisdom and charm.
Learn how to celebrate YOU - decide your self-worth, take time to heal and empower yourself in this messy world.
Don't worry about THEM - avoid other people's demons and realise that everyone is protecting themselves from something - no matter how aggressive their method.
Feel the togetherness in US - sustain and grow healthy relationships and avoid toxicity in your friendships.
Own your story. Create your own narrative. Read this book. #WATTBA
David, Luise and their daughter Elsa are a family who love to travel. Hungry to see and taste more of the world, they had embarked on an around-the-world trip by the time Elsa was just seven months old. Take your own inspiration from their travels: start the day with indulgent almond pumpkin waffles from San Francisco, tuck into a raw beansprout pad thai from Thailand for lunch, and a Sri Lankan vegetable curry for supper. With easy to find ingredients and simple instructions, these recipes are sure to be a success. With stunning photography and food styling, as well as personal anecdotes and images from the authors' travels, Green Kitchen Travels shares modern and inspiring vegetarian, vegan and gluten-free recipes.
Author Catherine Foxwell believes that the flowers and beautiful arrangements should be accessible to all, and this book takes you through some simple projects using sustainable techniques to achieve this.
She uses readily available, inexpensive flowers in straightforward projects that teach you how to repurpose the bloom into four different displays. Chapters are broken down into Flowers for the Home, Flowers to Give, Flowers to Wear, Flowers for Celebration, Large Arrangements, DIY Wedding Flowers and Special Project.
With this step-by-step, extremely accessible approach, anyone can arrange blooms like a pro.
In The Ultimate Book of Chocolate trained pastry chef Melanie Dupuis will teach you how to make your chocolate dreams become a reality. Learn how to temper, mould and decorate like a pro with the complete guide to everything chocolate.
Melanie guides the reader with step-by-step pictures and detailed instructions on all the essential techniques, from tempering to making ganache, chocolate mousse, creme anglaise, biscuit bases, meringue and more. The main recipes include every chocolate dessert you could ever imagine, from caramel bonbons and millionaire’s shortbread to Easter eggs, truffles, macarons, cakes, Swiss rolls, eclairs and more.
This is a masterclass in making chocolate desserts from an expert pastry chef, and is truly a chocoaholic’s dream book!
Here are authentic Scandinavian recipes with a modern twist, shot on location in Scandinavia.
Scandinavian Baking is suffused with hygge - that uniquely Danish concept of cosiness, simple pleasures, and relaxing with friends over good food and drink. Trine Hahnemann is the leading authority on Scandinavian baking, and here she holds the hand of the uninitiated baker and leads them through the mysteries of baking bread, always with an eye to the practicalities of creating great bread at home.
Trine teaches us how we can fit the making of bread into our busy lives, without compromising on quality. And then there's the sweet baking - a recipe for each kind of Danish pastry you could ever wish for, a cookie for every occasion, and mouth-watering layer cakes, coffee cakes and cream buns.
The Midsummer and Christmas festivities are built around the making of cakes, cookies and breads of all sorts, and the baking celebrations of both seasons are included in the book. Throughout the book, Trine writes about the baking world in Scandinavia: the tradition of the 'cake table' party; how spices came to the frozen north; or how using older strains of grain will boost the nutritional worth of your daily bread.
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