Related to: 'Debora Robertson'

Mitchell Beazley

Bazaar

Sabrina Ghayour
Authors:
Sabrina Ghayour

'The golden girl of Persian cookery' - Observer'Easy to decipher, packed with lots of flavour and...surprisingly easy to pull off' - Huffington Post'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella Lawsonbazaarnoun: a market in the Middle EastBazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. The magic of this cookbook is that you won't feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore. Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats.Recipes include:Grilled halloumi flatbreads with preserved lemon & barberry salsaRoasted tomato & chilli soup with herb-fried croutonsRoast vegetable bastillaGrilled tofu salad with tamarind & miso dressingPotato, ricotta & herb dumplings with walnuts & pul biber butterFeta, pul biber & oregano macaroni bakeCourgette, orange & almond cake with sweet yogurt frosting

Mitchell Beazley

Get Your Kids to Eat Anything

Emily Leary
Authors:
Emily Leary

Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.You'll embark on a food discovery which will change the way you look at food and bring healthy variety into every meal for years to come. You will ease away from the same four-to-six staple meals most families fall back on, towards truly varied meal plans from day to day, week to week, to the point where introducing your whole family to new flavours, colours and textures is a breeze because new is the norm.Each phase includes a clear explanation of what you're going to learn and achieve, clear advice/commentary, two weeks of delicious tried and tested recipes, and hands-on activities to try out with your family, all of which will help bring that phase to life and help you and your family to progress forward.The 5-phase approach:Phase 1: Unfamiliar into the familiar. Introducing unfamiliar colour, flavour or texture into familiar favourites.Phase 2: Educate. Experimenting with food, and understanding where it comes from and why it's important.Phase 3: Fun. Putting the fun back into food and building enthusiasm for food variety.Phase 4: Into the unknown. Discovering new ingredients and flavour combinations.Phase 5: Cementing variety. Learning techniques to keep your family meals varied long-term.

Kyle Books

Declutter

Debora Robertson
Authors:
Debora Robertson

'I need this book.' - Nigella Lawson 'A chummy guide to clearing your home and head.' - Jack Monroe Bursting with practical and relatable advice, this book injects enthusiasm, energy and some much-needed humour into the essential task of de-cluttering. Forget the holier-than-thou approach promising a whole new you if you alphabetise your sock drawer - this is decluttering for real people, with real lives. With a refreshingly honest approach, Debora tackles the best ways to deal with domestic dilemmas, cluttered kitchens and crowded cupboards. She includes handy tips and tricks for the average time-poor person. Tasks are broken down into achievable goals and 'quick fixes', allowing even the busiest of people to create, maintain and achieve a tidy home. And it's not just the home she tackles. Debora helps you banish anxiety and kick-start productivity with '10 de-cluttering commandments' and includes honest advice on how to conquer the fear of change. The busy writer, who has transformed her own cluttered home and mind using these techniques, also explores how best to unclutter your virtual world, from managing social media accounts to balancing email mailing lists.

Mitchell Beazley

The Almanac

Lia Leendertz
Authors:
Lia Leendertz
Kyle Books

Gunpowder

Devina Seth, Harneet Baweja, Nirmal Save
Authors:
Devina Seth, Harneet Baweja, Nirmal Save

Named one of the top 20 new cookbooks of 2018 by the Independent The famous gunpowder spice mix is a heady blend of pulses and spices, including chilli, curry leaves and asafoetida. It is a fitting title for this exciting collection of recipes from the founders of the hugely respected restaurant of the same name. In this beautiful book, complete with stunning photography, Harneet, Devina and Nirmal have managed to capture the bustle and flavours of their childhoods in Kolkata, and the intricacy of true homestyle dishes from across India. From Maa's Kashmiri Lamb Chops (which have garnered outstanding reviews from many restaurant critics) to Wild Rabbit Pulao, these exceptional recipes are impressively authentic, yet given a modern twist. Throughout the book, the authors share personal anecdotes about their recipes and give handy cheats to make things easier for the home cook, including time-saving tips and alternative ingredients. With chapters covering Small Plates, Big Plates, Sweet Plates & Drinks and Sides & Spice, Gunpowder is the perfect opportunity to create some of these widely admired dishes in your own home.

Mitchell Beazley

Casablanca

Nargisse Benkabbou
Authors:
Nargisse Benkabbou
Conran

LEON Happy Soups

John Vincent, Rebecca Seal
Authors:
John Vincent, Rebecca Seal
Mitchell Beazley

The Gannet's Gastronomic Miscellany

Killian Fox
Authors:
Killian Fox
Mitchell Beazley

Chinatown Kitchen

Lizzie Mabbott
Authors:
Lizzie Mabbott

Southeast Asian food is more popular than ever before, but what ARE all those mysterious ingredients in the southeastern section of the supermarket - or, even more so, in your nearest Southeast Asian market? Lizzie Mabbott identifies key ingredients, explains the differences between the 77 types of noodles (not counting "Pot") and tells you how to use them. AND she provides all the recipes you'll need to cook your own delicious meals at home using the tastiest ingredients from China, Malaysia, Vietnam, Thailand, Korea, Japan and all across the region. So tuck in to the authentic (from Grilled Aubergines with Nuoc Cham to Chinese Chive Breads and Korean Summertime Noodles) or the inventive and absolutely delicious (Kimchi Toasted Cheese Sandwich, Tempura Soft-Shell Crab Burgers and Chinese Spag Bol), and cook your way around the Asian supermarket.

Mitchell Beazley

Brazilian Food

Thiago Castanho, Luciana Bianchi
Authors:
Thiago Castanho, Luciana Bianchi

Brazil is a vast country with a cornucopia of fabulous ingredients and a wealth of ethnic culinary influences; the result is one of the most exciting cuisines in the world. In this ground-breaking book, acclaimed young chef Thiago Castanho and internationally respected food writer Luciana Bianchi explore the best of Brazilian food and its traditions with more than 100 recipes that you'll want to try at home - wherever you live.This book, now reissued as a stylish jacketed paperback, includes recipes from a team of celebrated 'guest chefs' from all over Brazil, including Roberta Sudbrack, Rodrigo Oliveira and Felipe Rameh. Chapters celebrate the best food that Brazil's diverse cuisine has to offer including Small Bites, Street Food, Fish & Seafood and Meat & Poultry for Fire & Grill. Shot on location in Brazil by Rogerio Voltan, the book is a visual as well as culinary feast.As host nation for the Olympics in 2016, Brazil is the focus of international attention, so now is the perfect time to discover its vibrant food culture and cook some of its gutsy, flavourful dishes at home.

Mitchell Beazley

Sirocco

Sabrina Ghayour
Authors:
Sabrina Ghayour

The No. 1 Sunday Times bestsellerShortlisted for the Book of the Year - Food & Travel Reader AwardsFrom the author of Persiana - the golden girl of Middle Eastern cookery - Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats.Sabrina's highly anticipated follow-up, FEASTS, is out now!**Special Bonus Chapter** Download an exclusive 'Little Bites' bonus chapter for FREE by searching 'Feasts: Little Bites' and get 10 extra recipes, exclusive to Amazon.Praise for Persiana:'Loving Persiana' - Nigella Lawson'An instant classic' - Observer Food Monthly'The most exciting debut cookbook of the year' - Sunday Telegraph Stella'A fantastic treasure trove of good food' - Raymond Blanc'Sumptuous, thrilling, learned and downright brilliant' - Mail on Sunday'The most appetizing book - I want to eat every page of it' - Pierre Koffmann'Sabrina cooks the kind of food I love to eat' - Bruno Loubet'Brilliant for the novice, the timepoor and even the seasoned cook' - Guardian'Will have you salivating with Pavlovian gusto on page after page' - Independent'This book will delight fans of Ottolenghi-style food' - Waitrose Kitchen'Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off' - Huffington Post'A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond' - A Little Bird'The latest doyenne of Persian food' - Metro

Mitchell Beazley

Hog

Richard H. Turner
Authors:
Richard H. Turner

'If you're after advice on what to do with any cut you can think of, look no further.'The Caterer 'Hog is a bible for pork fans everywhere...the book celebrates the versatility, appeal and - most importantly - the taste of the pig.'Great British FoodHog is a celebration of all things pig - from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters and much more - with a foreword from Josh Ozersky and guest contributions from a range of British, American and International chefs and cooks including Diana Henry, Meredith Erickson, Judy Joo, Valentine Warner, Neil Rankin, Mitch Tonks, Fergus Henderson and Aaron Franklin.

Hamlyn

Supergrains

Jenni Muir
Authors:
Jenni Muir

She's produced a wonderful set of recipes, bringing imagination and sparkle to the basic ingredients . . . a wonderful book - The GuardianThe recipes are unbelievably romantic - The TelegraphExcellent - Time OutEating more of the right kinds of grains is an easy way to better health. Whole grains are packed with nutrients including protein, antioxidants, B-vitamins, fibre and trace minerals. A diet rich in these grains reduces the risk of heart disease, type 2 diabetes, obesity and some forms of cancer.Grains are also one of the most tasty, versatile and nutritious food sources available - a delight to eat, easy to cook and very economical. Supergrains explores grains from all over the world, provides an in-depth look at their culinary uses and nutritional benefits and features over 150 recipes so that you can easily incorporate more of these superfoods into your diet - from breakfast through to dinner and warming bedtime drinks.

Mitchell Beazley

Pitt Cue Co. - The Cookbook

Tom Adams, Jamie Berger, Simon Anderson, Richard H. Turner
Authors:
Tom Adams, Jamie Berger, Simon Anderson, Richard H. Turner

With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round.From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it's all irresistibly delicious food to savour and share.

Diana Henry

Diana Henry is one of the UK's best-loved food writers. She has a weekly column in the Sunday Telegraph and also writes for BBC Good Food, House & Garden and Waitrose Weekend, as well as being a regular broadcaster on BBC Radio 4. Diana has won numerous awards for her journalism and books, including Cookery Journalist of the Year from the Guild of Food Writers (three times, most recently in 2015), Cookery Writer of the Year at the Fortnum & Mason Food and Drink Awards in 2013 and 2015 and Cookery Book of the Year for Simple at Fortnum & Mason Food and Drink Awards 2017. A Change of Appetite was voted Cookbook of the Year by the Guild of Food Writers in 2015 and A Bird in the Hand won a James Beard award in 2016. Diana has written ten other books including Crazy Water Pickled Lemons, A Bird in the Hand, Cook Simple, Salt Sugar Smoke, Roast Figs Sugar Snow, A Change of Appetite, Simple and How to Eat a Peach. A Bird in the Hand, Simple and How to Eat a Peach were Top 10 Bestsellers and Diana's books have sold over 700,000 copies worldwide.Diana studied English Literature at the University of Oxford and journalism at City, University of London. She was a TV producer for the BBC for over ten years before starting to write. She lives in London with her children.www.dianahenry.co.ukInstagram: @dianahenryfoodTwitter: @dianahenryfood

Sabrina Ghayour

A chef, food writer and cookery teacher, Sabrina Ghayour is one of the strongest voices in Middle Eastern food today. Her work has featured in The Times, The Sunday Times, the Evening Standard, the Guardian, The Independent, The Telegraph, delicious. magazine, Waitrose Food magazine, Sainsbury's Magazine and BBC Good Food magazine. She has also appeared on BBC1's Saturday Kitchen, BBC2's Great British Menu and Channel 4's Sunday Brunch.Sabrina's debut cookbook, Persiana, was awarded 'Best New Cookbook' at the Observer Food Monthly awards 2014 and 'Book of the Year' at the 2015 Food & Travel Awards. Her follow up, Sirocco, and her most recent book, Feasts, were Sunday Times bestsellers.Connect with Sabrina at www.sabrinaghayour.com Twitter @SabrinaGhayourInstagram @SabrinaGhayour

Nargisse Benkabbou

Nargisse Benkabbou was raised in Brussels, where she grew up in a strongly food-oriented family that continually nurtured her connection with her roots and country of origin, Morocco.After living in Brussels and Paris, Nargisse moved to London to pursue her education in Politics only to realize that her love for cooking and food was a real passion. After training at Leiths School of Food and Wine, she started blogging and sharing her Moroccan recipes 'with a twist'. Her work currently involves recipe and menu development, cooking classes, working as a guest chef and hosting supper clubs. Each recipe that Nargisse produces is a celebration of her heritage and a care for simplicity and modernity. While she has a strong grasp of traditional Moroccan cuisine, her ultimate goal is to inspire and bring 'a breath of fresh air' to Moroccan food.Discover more about Nargisse on twitter and instagram @mymoroccanfood, and on her website www.mymoroccanfood.com

Luciana Bianchi

Luciana Bianchi is a food writer and trained chef with a background in molecular science. She has worked in Michelin-starred restaurants, cooked for celebrities, interviewed most of the top international chefs, and has published work in 14 countries. Luciana is a member of the Guild of Food Writers UK, a contributor to the website of The World's 50 Best Restaurants, and a writer for the Italian International Food Guide, Identità Golose. A frequent traveller and food researcher based in the UK, she divides her time between Latin America and Europe. With more than 20 years experience in the field, she is a gastronomy consultant for M&C Saatchi, and an Associate Lecturer at the Basque Culinary Centre. Her articles and micro-blogging have thousands of followers in social networks.

Catherine Gray

Catherine Gray is an award-winning writer and editor who has been published in the Guardian, Stylist, the Telegraph, Grazia, The Lancet Psychiatrist, Mr & Mrs Smith, BBC Earth, Women's Health and Stella.Catherine's hit debut book, The Unexpected Joy of Being Sober, became a Sunday Times top 10 bestseller within a fortnight of publication, and attracted positive coverage from the likes of T2, Private Eye, Woman's Hour, Stylist, BBC Breakfast, the Telegraph, Grazia and the Guardian. When she's not writing, Catherine can generally be found taking twenty (identical) pictures of the sunset, wondering why she's always the sweatiest person in yoga, fighting her 'spend it all!' financial urges, or scanning the body language of strangers to see if it's OK to pet their dog.Find out more about Catherine Gray on Twitter and Instagram @unexpectedjoyof

Richard H. Turner

Chef Richard H. Turner is a man of many meaty pleasures. Classically trained by legendary chefs the Roux brothers, Pierre Koffmann and Marco Pierre White, these days he's up past his forearms in the London restaurant scene - from London's celebrated Pitt Cue Co., to Hawksmoor, Foxlow and beyond. He's also one half of the independent butcher and supplier of the best-quality British rare breed meat money can buy, Turner & George, plus he's the man who established NYC's Meatopia festival in the UK, Spain and beyond. As acclaimed food writer Diana Henry says, 'Richard Turner's food sends me'. He is simply the best chef working in meat cookery today.Find out more about Richard H. Turner's food and festivals on Twitter @RichardHTurner and at the following websites:Meatopia (@MeatopiaUK)www.meatopia.co.ukTurner & George (@TurnerandGeorge)www.turnerandgeorge.co.ukThe Hawksmoor (@HawksmoorLondon)www.thehawksmoor.comPitt Cue Co. (@PittCueCo)www.pittcue.co.ukFoxlow (@FoxlowTweets)www.foxlow.co.uk