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From breakfasts and brunches to speedy lunches, healthy dinners to sweets and snacks, this cookbook shows you how to cook all your favourite dishes in your air fryer. With recipes including everyday favourites, as well as exciting new dishes – you’ll never go back to your oven. Illustrated throughout, this is an easy-to-use cookbook for making the most of your new favourite kitchen gadget.
In a culinary landscape that primarily caters for couples, families, or larger groups, Eleanor Wilkinson wants to give people who cook for themselves the tools to make delicious food that doesn’t take hours, or leave you with a sinkful of washing up. Eleanor’s recipes will also offer up potential variations, substitutes or common ingredients between the recipes, so that cooks can fight food waste and make sure they are getting the most of their ingredients, and their money.
Paul Ainsworth has spent a lifetime working in Michelin-starred kitchens – from Restaurant Gordon Ramsay in London to his own restaurant No6 in Cornwall. Working with quality produce and alongside the UK’s best chefs, he’s learnt that seriously good food and comforting classics are key to a truly flavourful life.
How to Butter Toast is the antidote to cookbook-overload. In this fun and entertaining recipe book without any recipes, Ottolenghi co-writer Tara Wigley equips you with rhymes and confidence to cook great food instinctively.
We’ve all spent a little more time at home recently and this has meant we’ve a new-found appreciation for what lunch represents to us: a break, excitement, something that isn’t typing emails or Zoom meetings.
Ollie Dabbous is one of the UK’s most exciting chefs. His restrained but stunning dishes celebrate the essence of ingredients and flavour. ‘Essential’ is his first cookbook for home cooks and it is made up of 100 everyday recipes which Ollie has made faultless. These are pitch-perfect versions of familiar dishes like cauliflower cheese, risotto, tuna steak, roast beef and cheesecake. Each chapter takes a different ingredient type – from grains through to fruit and berries – and the recipes are simple, unfussy and incredibly elegant. Ollie may be Michelin-starred but in this book he doesn’t use complicated techniques or tools. He simply shares his intuitive approach to balancing, layering and tweaking ingredients to create perfect results time and again.
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.
If you seek out, celebrate and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. ‘Cook This Book’ is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, less stressed, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavour with little effort and a side of education. But this is not your average cookbook. It also teaches you the invaluable superpower of improvisation through visually compelling lessons on such topics as the importance of salt and how to balance flavour, giving you all the tools necessary to make food that tastes great every time.
Supper for one? ‘Cooking Alone’ is a delicious miniature compendium of tales inspired by a cast of eccentric solitary characters. Brimming with entertaining anecdotes, recipes (rabbit with aubergine and prunes, anyone?) and top tips (ever wondered how to store ice cream in a bedsit?), Kathleen Le Riche is a witty, charming guide to the single life.
A brand new collection of recipes from Anna Del Conte that make vegetables the star of the show.
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