Discover cookbooks by celebrity chefs, food writers and culinary experts.
The nation fell in love with Nadiya and her outstanding bakes when she won Great British Bake Off in 2015, now discover her incredible recipes - from innovative twists on traditional classics, to failsafe recipes for staple meals and bakes. Delicious, simple and unique recipes include: · Best Fish Finger Butty · Crumpets with Salted Honey Butter · Wellington Sausage Rolls · Cod and Clementine Curry · Mustardy Kale Mac and Cheese · Popcorn, White Chocolate and Peanut Slice · And of course, 'Her Majesty's Cake', based on the delight she created for the Queen's 90th birthday! With chapters ranging from 'Lazy Sunday Mornings' to 'Midnight Feasts', 'Snacks and Sharing' to 'Dessert for Dinner', you'll find ideas for any time of the day, and for all the family.
By Nadiya Hussain
'My main goal is to show how achievable fantastic pub food can be to prepare - right in your own kitchen... the important thing is chillaxo relaxo, be inspired and feel good about whatever you prepare. Remember, proper food is the result of treating quality ingredients lovingly and with respect. They won't let you down!' Tom Kerridge's idea of food heaven isn't fussy gastronomy; it's hearty comfort food with Michelin star magic. In this cookbook Tom proves that everyone can make proper pub food, and the only place he wants to see a foam is on the head of a pint of beer! Over 100 recipes reveal his secrets for making real food truly amazing, including perfected dishes from his childhood and special treats he serves at his own one-of-a-kind pub, The Hand & Flowers. These recipes are simply the best version you'll ever have of the dishes everyone loves the most. With standout recipes including . . . · Treacle-cured beef with roast potatoes and Yorkshire puddings · Flash-fried sirloin steaks with mustard seed dressing · Slow-roasted shoulder of lamb with boulangère potatoes · Hot salt-beef bagels with pickled vegetables · Pork pie with piccalilli · Fish and chips with pea purée and tartare sauce · Smoked haddock fishcakes with fried egg and cheese sauce · Pork scratchings · Smoky bacon crisps · Steamed ginger puddings with vanilla custard · Apple and toffee crumble tart
By Tom Kerridge
Complete Home Comforts contains over 150 of James Martin's favourite recipes from his hit TV show. This is James in his comfort zone, cooking the food he loves best. This irresistible collection of recipes ranges from fancy dinners to impress friends, to those times when you just need to make a satisfying lunch for two. The chapters reflect this and are divided into Little Lunches, Family Favourites, Weekends, Spice Suppers, Food with Friends, Summer Nights, Sunday Night Bites, Sweet Treats and Posh Puds. Much-loved for his trademark wholesome, hearty British food, James's recipes are all accessible and easy to follow. The mouth-watering temptations include childhood comforts such as Fish pie or Classic chicken kiev, as well as comforts to share, such as Lamb belly with bbq sauce and pickled red onions, Dahl chicken, chilli paneer and naan, and Keralan prawns. James is famous for his fabulous puddings and this book does not disappoint. Try the mouth-watering Steamed chocolate and clementine sponge with orange sauce, or bake Lavender shortbread to eat with Lavender creme caramel. Beautifully shot in James's own home, this is a book of favourite recipes to use every day for years to come.
By James Martin
The Hairy Bikers' first cookbook is filled with over 80 tasty and easy recipes inspired by their travels around the world. With their zest for both adventure and food and their laugh-out-loud capacity for fun, the Hairy Bikers make an entertaining pair, travelling on their motorbikes to the ends of the earth in search of great meals to bring home to their friends. The journeys are exciting, the locations and people are fascinating and the food is delicious and unpredictable - often caught by the boys and then prepared and cooked by the side of a river, on a boat or on the beach. This cookbook features recipes inspired by their travels around Namibia, Transylvania, Turkey, Vietnam, Italy and Ireland - with the help of Si and Dave you'll be able to go on a culinary adventure from the comfort of your kitchen.
By The Hairy Bikers
A cookery book which is divided into four seasons and celebrates the abundance of Scottish produce. Each chapter begins by discussing the origins of the main produce available, and then focuses in turn on starters, main courses and desserts.
By Nick Nairn
Nigel Slater’s inspirational guide to home cooking. ‘I want you to take in the spirit of the recipes and to deviate according to your ingredients and your feelings. I urge you to break the rules. I want you to follow your appetite.’ Inspiring and irresistible, ‘Appetite’ takes a hundred simple classics and casts aside the insecurities of normal recipes. Ingredients are listed, followed by a suggestion of how much you might need, i.e. ‘double cream – start with 100 ml then see how you go’. Readers will be liberated to use their own judgement, indeed actively encouraged to skip half the ingredients for pared-down versions that will teach them the essence of a dish. Recipe titles reflect this approach – ‘a cheap spaghetti supper’, ‘a big pork roast’, ‘a curry to make you sweat’. Slater’s typically unpretentious style and ready wit put the fun back into food. Nigel Slater's book 'A Thousand Feasts' was a No.2 Sunday Times bestseller w/c 2024-09-30.
By Nigel Slater
Before Emeril Lagasse s signature Bam! or Anthony Bourdain s hedonistic charm, there was Graham Kerr: a pioneering TV chef who, following in the footsteps of Julia Child, showed millions of viewers in the 60s and 70s that home cooking could be easy and fun. Kerr s approach to home cooking and to issues of authenticity and cultural borrowing have much more in common with Mario Batali and Jamie Oliver s outlook than with Kerr s 1960s contemporaries. This reissue, updated with an introduction by the Lee Brothers and commentary from Kerr himself will appeal to generations any home cook.
By Graham Kerr
Fanny Cradock. Christmas. They go together like mushrooms and turkeys. Mincemeat and omelettes. Choux buns and goo. But where can you find all her Fanny-tastic recipes? She rattles through them on screen so quickly, moving on to the next even before poor old Sara has a chance to whip away the still-needed spatulas… After all, Fanny tells us that there is no need to worry, it’s all in the booklet after all. ‘It’s all in the booklet!’ has become the catchphrase and social media hashtag most associated with the annual screenings of the classic Fanny Cradock series, Fanny Cradock Cooks for Christmas. Fans worldwide excitedly share their squeals of delight as Christmastime approaches. Stocks of green food-colouring diminish on the supermarket shelves. Hardware stores have an unexpected rush on those normally hard-to-sell garden secateurs. Trembling hands reach into wardrobes up and down the land to grab tightly onto the pink chiffon lurking within… but who has the elusive copies of the booklet? Now, you really can join in. Watch the shows. Read all about the dishes. Plan the party. Raise your drawn-on eyebrows to the roof. Wrinkle your nose to the imaginary audience through the pretend camera lens.
By Fanny Cradock
The 40th-anniversary edition of the beloved classic book on Indian home cooking, with 11 new recipes and gorgeous illustrations. Originally published in 1982, Madhur Jaffrey's Indian Cookery was the book that accompanied the TV series that inspired a generation to cook real Indian food, not the watered down version of it that had persisted in Britain for years. Now, this stunning updated edition - featuring 11 new recipes and a foreword celebrating the 40th anniversary - will inspire even more home cooks to make real Indian food at home. Recipes include classic dals, curries, chutneys and breads, as well as countless lesser-known traditional recipes and techniques to master Indian cooking for all occasions. Madhur Jaffrey's Indian Cookery is a classic cookbook from a trusted and authoritative voice, ready for the next generation to discover these delicious, authentic, failsafe Indian recipes that have stood the test of time.
By Madhur Jaffrey
Brian Turner was born and brought up in Yorkshire, his culinary background shaped by his experience of eating and learning to cook "good English food" - steak pudding, fish and chips, pork pies and trifle were all family favourites when he was a lad. Now one of the country's top chefs and restaurateurs, and chairman of the Academy of Culinary Arts, he has never lost sight of the Great British traditions that formed the foundation stone of his career. With his typical brand of banter and good humour, he leads us through his collection of classic recipes, from mulligatawny soup and Welsh rarebit to shepherd's pie and spotted dick - everything from comfort food to sophisticated dishes for modern entertaining.
By Brian Turner
In their third uncensored romp through British and European cuisine, TV's doyennes of decadent food let it rip with all-new, rebelliously rich recipes and food for thought. This raucous ride finds Clarissa Dickson Wright and Jennifer Paterson storming across the cattle and pig farms of Britain to reclaim meat-eaters, searching through dead royals' repertoires for time-tested treasures, and even venturing down under to Australia for their delectable gems. Companion to their hit series, The Two Fat Ladies Full Throttle offers a diversity of dishes that makes menu planning easy. These intensely flavored recipes deliver palate-pleasing meals that are a delight on your plate as well, for as Clarissa maintains, "Nothing is worse than an all-white menu." In their own inimitable fashion, the Ladies tackle everything from potent cocktails and savory soufflés to full-flavored pheasant. Appetizers range from satisfying soups spiked with exotic notes like a Chicken and Ginger Soup to tasty crêpes, mousses, tarts, and terrines. Whether it's lamb wrapped in delicate phyllo pastry or a beef stew served with pumpkin scones, main dishes are both comforting and heartwarming, delivering a full measure of robust flare. When it comes to poultry, the Ladies incorporate a wide variety of seasonings to create Calcutta Chicken Croquettes and Spanish Chicken Andalouse. They attack side dishes with similar gusto. A fetchingly colored Tomato Tart and Sugar-Browned Potatoes, laced with a divine caramelized sugar, bring zest to even simple entrées. To finish off these hearty offerings, indulge in the Ladies' desserts, which include creamy custards, Apple Balls smothered in pastry, and a daringly delicious Chocolate Crème Brûlée.
By The Two Fat Ladies
More than just a collection of Hugh's recipes, this book is a witty, practical guide to the River Cottage lifestyle from Channel 4's iconoclastic back-to-basics chef. Includes tips on how best to buy organic produce and, for the more adventurous, advice on rearing your own meat, growing your own vegetables, and tapping into the free wild harvest. ‘How much of this book you incorporate into your life is up to you. But if all you do is grow a few herbs in a window box, make nettle soup once a year, and try a free-range goose for Christmas instead of a frozen turkey, you will already, I hope, be enjoying your life more.’ Hugh Fearnley-Whittingstall With over one hundred recipes and Simon Wheeler’s acclaimed photography, The River Cottage Cookbook has been a hugely influential and original book, appealing to all downshifters and those who prefer their food to be full-blooded and wholesome. The River Cottage Cookbook has won the Andre Simon Food Book of the Year Award, the Guild of Food Writers’ Michael Smith Award and the Glenfiddich Trophy and Food Book of the Year.
By Hugh Fearnley-Whittingstall
Modern British Cooking by Antony Worrall Thompson.
By Antony Worrall Thompson
Ainsley's Meals in Minutes by Ainsley Harriott.
By Ainsley Harriott
Gary Rhodes specializes in the traditional British dishes that have fallen from favour because of their humble ingredients, or have been overshadowed by the razzmatazz of nouvelle cuisine. In the book he presents over 100 recipes, many of them updated versions of classic dishes such as braised oxtail, Lancashire hotpot, and boiled bacon with pearl barley and lentils. Vegetarian dishes are also included. In the introduction, Rhodes elaborates on how to cook vegetables in traditional ways such as roasting and braising, and how to make dressings, marinades, chutneys and pickles.
By Gary Rhodes
In August 1995 self-taught chef Heston Blumenthal opened the Fat Duck restaurant, which gained three Michelin stars in January 2004 when Heston was only thirty-seven-years old. In April 2005 the Fat Duck received worldwide recognition for its unique approach to gastronomy and was proclaimed The Best Restaurant in the world by the "50 Best" Academy of over 600 international food critics, journalists and chefs. This lavishly-illustrated, stunningly-designed, and gorgeously-photographed masterpiece will take you inside the head of the world's most maverick restaurateur. The Fat Duck Book will be carefully separated into the following three sections: Part I, History: Heston's improbable background and the unorthodox path he took to acheive his goal; his early ideas and early days running The Fat Duck, as well as his philosophy for what a food should be and what a chef's responsibility is in forwarding cuisine. Part II, Recipes: For the first time ever, a large selection of recipes from the award-winning restaurant. Some are broken down into their many component parts, but they will remain very "cheffy." Part III, Science: The science of it all, the technology and implements that make the dishes work. Various food scientists and taste experts will contribute to this section. It will be a foodie's dream to open up The Fat Duck Book and discover just what goes on in the head of one of the world's most famous chefs. How did he come up with the idea to open The Fat Duck? What book made him fascinated with cooking and the idea of opening a restaurant? How does he make dishes involving cans of nitrous not just delicious, but even comforting? And just what are his plans for the future...
By Heston Blumenthal
Hailed by many as their cookbook of 1998, if not the decade. How To Eat is far more than just an imaginative collection of over 350 uncomplicated, delicious recipes. Nigella Lawson combines a refreshingly down-to-earth practicality with a passion for food and a writer's ability to find just the right words to evoke the taste of a succulent roast chicken or a home-made custard. Her excellent advice on how to organise your kitchen (and your life) for the minimum of fuss is interspersed with moments of sheer, unadulterated pleasure as she pauses to relish what she is preparing to eat. Now available as a high-quality, good-value trade paperback, readers will be able to buy two copies: one for the kitchen, one for the bed-side table.
By Nigella Lawson
Fish is becoming increasingly popular with the British who are learning to appreciate its enormous variety, versatility and its value as an essential part of a healthy diet. Drawing on culinary traditions from around the world, Rick Stein presents the special recipes he serves at his Seafood Restaurant in Padstow, and, by sharing the secrets of his most popular dishes, encourages us to cook seafood in new and exciting ways.
By Rick Stein
Jamie Oliver's classic bestselling book, with simple recipes that combine bold flavours and nutritious fresh ingredients The Naked Chef teaches you how to make beautiful dishes from scratch, whether you're cooking for guests or simply enjoying good food with your family. Host a dinner party your friends won't forget with light Vegetable Tempura, followed by melt-in-the-mouth spiced Slow-Cooked Lamb Shank. Or why not try the Chilli, Tomato, Oregano and Pancetta Pizza; perfect for getting the family stuck in. This book has something for everyone - from those who want great food but want to keep it simple, to those who work for a living and don't have time to spend all evening cooking. The Naked Chef is all about giving people confidence and getting them to feel at ease in the kitchen, with the help of Jamie Oliver, even if they have never tried cooking before!
By Jamie Oliver
Delia always has her finger on the button. For 40 years she has continually, throughout her cookbooks, writing and television programmes, enabled millions of people who lack confidence or experience to cook for their families and loved ones without fear. Delia's Complete How to Cook, a compilation of simple recipes from her celebrated How to Cook series, is a totally comprehensive 700-page guide to basic cooking, meaning that everyone from nine to ninety has every cooking skill they will ever need in one volume. Including hundreds of recipes for every possible occasion, all with Delia's no-nonsense approach and easy to follow instructions. There has never been a greater need either to learn to cook or to return to home cooking. And here it is in one volume, absolutely appropriate for the times we live in.
By Delia Smith
