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Einstein His Life & Universe
Available on backorder (5-7 days)
Weapons Of Math Destruction
Available on backorder (5-7 days)
Subtotal: £20.98
We recently launched our new website and are facing a few teething issues. If you see any problems please contact us.
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This is a cookbook with no judgement. Instead, it covers 12 core recipes (or go-to skills) that everyone needs to know – how to make a pasta sauce, how to roast a chicken or make your own batter – and then we’ll use these core skills as a base for several delicious, adaptable, more complex (but still very doable) recipes.
Why are gravy stains on your shirt at the dinner table to be admired? Does bacon improve everything? And is gin really the devil’s work? In this rollicking collection of his hilarious columns, the award-winning writer and Observer restaurant critic Jay Rayner answers these vital questions and many, many more. They are glorious dispatches, seasoned in equal measure with both enthusiasm and bile, from decades at the very frontline of eating.
Veggiestan, ‘the land of vegetables’ refers to the Middle Eastern region that merits such a name; a region that is bubbling, simmering and bursting with vegetarian traditions and recipes – much like this book.
For each of the 12 months, award-winning gardener and food writer Lia Leendertz shares her practical guidance for expeditions, meteor-spotting nights and beach holidays, as well as stories about each month’s unique nature and folklore, and charts relevant to each month.
It’s the return of the MOB! This time celebrating all things crispy, squidgy, cheesy, spicy, warming, sticky, nourishing – all the flavours, textures and feel of comfort pulled together in one book, 100 recipes. ‘Comfort MOB’ is a celebration of hearty dishes from around the world that warm, soothe and fill us. Spending time in the kitchen recreating comfort is a way to indulge in dishes from the past and find new flavour and texture combinations that appeal to our senses.
Rachel Ama is taking batch cooking one step further and reframing vegan cooking by creating one main centrepiece dish that make flavour-packed vegetables the worthy hero of every meal. With over 80 brand new recipes inspired by her Caribbean and African roots, Rachel offers three creative and flavoursome ways to serve and use each one-pot recipe. She puts flavour and flexibility at the heart of your kitchen.Make a big pot/pan/tray, then either freeze it for later, serve it up with simple assembly suggestions or mix it up and transform your dish into another – it’s totally up to you!
Is avocado toast your primary food group? Do you own a small family of succulents? Do you suck at cooking, but thrive at brunch? Well, you might be a millennial that would like this cookbook. Inside, you’ll get more than 30 simple recipes that any 20-something can easily make and love.
Food is a big part of all of our lives. After all, we all have to eat and most of us have to cook. But even though Julia Child got all of us to think of cooking as a joy, and the relatively recent concept of ‘foodies’ has us thinking about eating for discovery and pleasure, most of us still need to be reminded – cooking and eating can be fun and inspirational! ‘Quotes for Cooks’ highlights words of wisdom from a wide variety of people, including those in the food world.
Avocado or beans on toast? Gin or claret? Nut roast or game pie? Milk in first or milk in last? And do you have tea, dinner or supper in the evening? In this fascinating social history of food in Britain, Pen Vogler examines the origins of our eating habits and reveals how they are loaded with centuries of class prejudice. Covering such topics as fish and chips, roast beef, avocados, tripe, fish knives and the surprising origins of breakfast, Scoff reveals how in Britain we have become experts at using eating habits to make judgements about social background.
To Mariana Velásquez, a native of Bogotá, the diverse mix of heritages, cultures and regions that comprise Colombian food can be summed up in one simple concept: more is more. No matter what rung of society, Colombians feed their guests well, and leave them feeling nourished in body and soul. In ‘Colombiana’, the award-winning recipe developer and food stylist draws on the rich culinary traditions of her native land and puts her own modern twist on dishes beloved by generations of Colombians.
WINNER OF THE FORTNUM & MASON DEBUT FOOD BOOK AWARD 2021
WINNER OF 2021 LAKELAND BOOK OF THE YEAR
‘Extraordinary. Vivid, irreverent, heartbreaking.’ NIGEL SLATER
‘So funny and so delicious. I could eat it.’ DAWN O’PORTER
‘Delicious.’ THE OBSERVER
Culinary historian Anne Willan traces the origins of American cooking through profiles of twelve influential women-whose recipes and ideas changed the way we eat.
Einstein His Life & Universe
Available on backorder (5-7 days)
Weapons Of Math Destruction
Available on backorder (5-7 days)
Subtotal: £20.98
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