- Ella's Kitchen: The Cookbook - Octopus

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Other Formats
  • Hardback
    More information
    • ISBN:9780600626411
    • Publication date:29 Apr 2013
  • E-Book £P.O.R.
    More information
    • ISBN:9780600636403
    • Publication date:04 Apr 2019
Books in this series

Ella's Kitchen: The Cookbook

The Red One, New Updated Edition

  • Hardback
  • £15.99

The complete guide to feeding babies and young children with easy, healthy and delicious dishes from the UK's bestselling baby food brand. Fully revised and updated, with new recipes and photographs.

All the things you love about Ella's Kitchen in a book!

100 easy, tasty and healthy recipes to inspire big and little cooks, ranging from the easiest of snacks and light meals that can be rustled up in minutes to delicious and satisfying dinners. Packed with clever twists and shortcuts to make life as easy as possible for busy parents. For weekends and holidays, when there is a bit more time available, there are leisurely breakfast recipes such as 'Purple' Blueberry Pancakes and more involved cooking projects such as Hooray for the Weekend.

Full of fun ideas for getting children involved in preparing, cooking and exploring food. Colour-in features and stickers mean that kids will love the book as much as their parents do.

Biographical Notes

Ella's Kitchen was founded by Paul Lindley when he was deputy managing director of Nickelodeon and trying to wean his reluctant daughter Ella. The range is based on simple, natural ingredients that ooze goodness and really appeal to children. Ella's Kitchen is now one of the top ten fastest growing private companies in the UK.

  • Other details

  • ISBN: 9780600635765
  • Publication date: 04 Apr 2019
  • Page count: 192
  • Imprint: Hamlyn
Spruce

Be a Narwhal

Sarah Ford
Authors:
Sarah Ford

Let Narwhal take you from the side lines and show you the true meaning of a successful life. He is always prepared to put in the hours whether nurturing his sea anemones or doing a big presentation to the reef. Feisty and passionate, he's no back seat driver, always bursting with ideas, from how to break the ice at parties, to how to tickle a fish. And when all around is in meltdown, he'll stay in control and bounce back with a cool head and a calm heart.

Kyle Books

Gifts from the Modern Larder

Rachel De Thample
Authors:
Rachel De Thample

A bounty of recipes for homemade preserves that are good for you, from smoked and spiced pickles with gut-friendly attributes or energizing drinks such as oak-aged blackberry kombucha to healing gourmet treats such as homemade miso or wild garlic oil. Organised in chapters focusing around infusing, fermenting, pickling and drying, Rachel's recipes use everyday ingredients in ingenious ways to create treats for any occassion. The act of making edible gifts for others is just as rewarding as receiving them, especially when you keep a store of jars for yourself to to savour as the seasons come and go. Treat both those around you and yourself to the bounty of a modern larder full of delicious offerings.

Conran

Leon Happy Curries

Rebecca Seal, John Vincent
Authors:
Rebecca Seal, John Vincent
Kyle Books

Menus that Made History

Alex Johnson, Vincent Franklin
Authors:
Alex Johnson, Vincent Franklin

This fascinating miscellany of menus from around the world will educate as well as entertain, delighting both avid foodies and the general reader.Each menu provides an insight into its particular historical moment - from the typical food on offer in a nineteenth-century workhouse to the opulence of George IV's gargantuan coronation dinner. Some menus are linked with a specific and unforgettable event such as The Hindenburg's last flight menu or the variety of meals on offer for First, Second and Third Class passengers on board RMS Titanic, while others give an insight into sport, such as the 1963 FA Cup Final Dinner or transport and travel with the luxury lunch on board the Orient Express. Also included are literary occasions like Charles' Dickens 1868 dinner at Delmonicos in New York as well as the purely fictional and fantastical fare of Ratty's picnic in The Wind in the Willows.(p) 2017 Octopus Publishing Group

Mitchell Beazley

World Atlas of Wine 8th Edition

Hugh Johnson, Jancis Robinson
Authors:
Hugh Johnson, Jancis Robinson

Few wine books can be called classic, but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine. To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today's wine-growers and drinkers. With beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without."The World Atlas of Wine is the single most important reference book on the shelf of any wine student." - Eric Asimov, New York Times "The most useful single volume on wine ever published... If I owned only one wine book, it would be this one." - Andrew Jefford, Decanter"Like a good bottle of wine, you'll find yourself going back to it again and again... Perfect for anyone who has a thirst for greater wine knowledge." - Edward Deitch, NBC/today.com"The World Atlas of Wine belongs on your shelf... The essential rootstock of any true wine lover's library. A multi-layered snapshot of wine and how it has evolved." - Dave McIntyre, Washington Post

Kyle Books

wagamama Feed Your Soul

The dishes have been designed for every occasion, from rapid weekday meals, to slow-cooked ramens and the art of making gyoza. Sections include The Basics, Lighter Meals, Nourish your Soul and Small Plates. Recipes range from basic sauces and accompaniments such as soy sauce, sriracha, wasabi, pickled ginger and Japanese curry paste to delicious salads such as harusame, packed with protein and crunch, or the ever popular yaki soba and bang bang cauliflower.With original food photography by Howard Shooter, evocative shots of Japanese food emporia and lifestyle shots of noodles, ramen and ingredients, feed your soul is set to become the new classic wagamama cookbook.

Kyle Books

One Pot Feeds All

Darina Allen
Authors:
Darina Allen

'Ireland's answer to Delia and Nigella' Sunday Telegraph Stella magazineCooking using just a single pot is liberating, satisfyingly efficient and relatively inexpensive. There's less juggling of different elements, no complicated techniques, little space required and less washing up to do. What's not to like? You can cook in one pot for one person or one hundred - all you have to do is scale up or down ingredients - perfect for solo cooks, families and anyone wanting to rustle up a feast for friends.Including 100 dishes to be cooked in a pot, tray or pan comprising lighter meals, such as soups, baked eggs and frittatas or hearty dishes like stews, tagines and curries, plus about 10 desserts. Chapters are divided into Eggs, Poultry, Meat, Fish, Vegetables, Rice, Grains & Pasta and Sweet Things with an international mix of dishes, including Mexican Fried Eggs, Thai Chicken & Noodle Soup, Moroccan Lamb Tagine, Spanakopita, Chettinad Tomato Rice and Coffee Crema Catalana.So let 'gourmet grande dame' (Nigel Slater) Darina Allen show you how to make her trademark tasty, tried and trusted recipes - in just one pot.

Mitchell Beazley

From the Oven to the Table

Diana Henry
Authors:
Diana Henry

Whether you're short of time or just prefer to keep things simple, From the Oven to the Table shows how the oven can do much of the work that goes into making great food. Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen. Praise for How to Eat a Peach:'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson'...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial TimesFood Book of the Year at the André Simon Food & Drink Book Awards 2019

Mitchell Beazley

Sipsmith

Sipsmith
Authors:
Sipsmith
Mitchell Beazley

World Atlas of Gin

Joel Harrison, Neil Ridley
Authors:
Joel Harrison, Neil Ridley

Never has there been a more striking revolution in the world of distilled spirits than the current renaissance of gin. With small craft distilleries popping up all over the world, from Texas to Tasmania, more varieties and techniques being used than ever before, and a tapestry of tastes from light and citrusy to big bold savoury notes, gin's appeal is extraordinarily wide and varied.From gin made in small batches from local botanicals, through to large facilities which make some of the world's most recognized gin brands, World Atlas of Gin looks at everything from the botanical to the bottle: how and where botanicals are grown and harvested and their role within the flavour of gin; producers and the stories behind their brands; exactly where, and how, gins are made; and, country by country, the best examples to try. Global cocktails are covered too, including the history and country of origin of some of the best-known mixed gin drinks. For everyone and anyone who wants to understand more about gin, its history and production methods, the countries that have helped make it a global success story, and appreciate the best gins the world has to offer, this is the definitive guide.

Mitchell Beazley

Higgidy – The Veggie Cookbook

Camilla Stephens
Authors:
Camilla Stephens

In Higgidy: The Veggie Cookbook, the focus is on food for every day - whether that's a comforting pie to plonk on the kitchen table after work and school or a lunchbox-friendly frittata. Alongside Higgidy classics such as Garden Pea and Potato Quiche and Squash Mac and Cheese Pie, you will find ingenious ideas such as a 10-minute Fridge to Frittata. Going beyond the pie and tart, recipes for everything from a One-pan Roast Carrot and Chickpea Traybake to an Artichoke and Butter Bean Salad make this a cookbook you will turn to again and again. With her bold flavour combinations and clever use of everyday ingredients, Camilla shows how to create exciting vegetarian dishes that will have even the most dedicated of meat eaters calling for seconds.

Kyle Books

Take One Tin

Lola Milne
Authors:
Lola Milne

Our kitchen cupboards are full of tins - tomatoes, chickpeas, tuna, kidney beans, sardines, sweetcorn, even figs - that often are used as an addition to a recipe but never the main ingredient. Take One Tin is a celebration of tinned ingredients, offering 80 recipes that take one tin and make it the focus of the meal. Arranged to showcase the range of tins available, the chapters begin with the staple that is Beans and Pulses, followed by Tomatoes and Vegetables, which play a central role in countless dishes, then Fish, and finally Fruit and Sweet Tins. The last chapter offers a few tasty accompaniments to eat alongside your meal.Lola's creative but simple recipes, such as jackfruit & red kidney bean chilli, sweetcorn fritters, Sri Lankan mackerel curry and pineapple, coconut & lime upside down cake make the absolute most of ingredients you will already have, topped up with some fresh ingredients. Substitutions are also suggested should you not have every ingredient to hand.Save money, be creative and waste less food by looking in your cupboard instead of visiting the supermarket.

Aster

You Are Enough

Harri Rose
Authors:
Harri Rose
Cassell

The Korean Skincare Bible

Lilin Yang, Leah Ganse, Sara Jimenez
Authors:
Lilin Yang, Leah Ganse, Sara Jimenez
Kyle Books

A Flash in the Pan

John Whaite
Authors:
John Whaite
Mitchell Beazley

The Art & Science of Foodpairing

"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston BlumenthalFoodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.This exciting new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.Contributors:Astrid Gutsche and Gaston Acurio - Astrid y Gaston - PeruAndoni Luiz Aduriz - Mugaritz - SpainHeston Blumenthal - The Fat Duck - UKTony Conigliaro - DrinksFactory - UKSang Hoon Degeimbre - L'Air du Temps - BelgiumJason Howard - #50YearsBim - UK/CaribbeanMingoo Kang - Mingles - KoreaJane Lopes & Ben Shewry - Attica - AustraliaVirgilio Martinez - Central - PeruDominique Persoone - The Chocolate Line - BelgiumKarlos Ponte - Taller - Venezuela/DenmarkJoan Roce - El Celler de Can Roca - SpainDan Barber - Blue Hill at Stone Barns - USAKobus van der Merwe - Wolfgat - South AfricaDarren Purchese - Burch & Purchese Sweet Studio - MelbourneAlex Atala - D.O.M - BrazilMaría José San Román - Monastrell - SpainKeiko Nagae - Arôme conseil en patisserie - Paris

Conran

Leon Happy Baking

Henry Dimbleby, Claire Ptak
Authors:
Henry Dimbleby, Claire Ptak

With more than 100 sweet and savoury bakes, LEON Happy Baking contains recipes for everyone, from the novice cook to the expert baker. Following the LEON principle that what tastes good can also do you good, many of the recipes are sugar-, dairy-, wheat- or gluten- free - so there's plenty to indulge in even if you have a food allergy, an intolerance or an eye on your waistline.New recipes from the LEON menu are combined with favourites from the classic cookbook, LEON Baking & Puddings, now with fresh photography.

Kyle Books

fforest

Sian Tucker
Authors:
Sian Tucker

We all know that being outdoors is beneficial to our health - both mental and physical. From stargazing and foraging at the river's edge to simply walking in the dark with only the light of the moon and the stars to guide you. fforest shows you how to re-connect with nature. Learn age-old tricks such as lighting a fire, forecasting the weather and telling the time without a watch, and discover adventurous and exciting pursuits, such as canoeing and wild swimming.Full of tips and inspiration, fforest not only teaches you how to 'be' in nature, but how to create and explore in it, too, with plenty of activities such as cloud gazing and building a den.

Kyle Books

Save Money Good Diet

Phil Vickery
Authors:
Phil Vickery
Hamlyn

Wine it's not rocket science

Ophélie Neiman
Authors:
Ophélie Neiman