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From the rolling hills of Tuscany to the sun-soaked coasts of Sicily, each page explores the ingredients, landscapes and kitchens that shaped these treasured recipes, many of which are now remembered by only a few Nonnas.
‘The Grammar of Spice’ is a practical resource for cooks that also changes the way we understand the role spices play in defining not only our food but also our place in the world. Featuring custom illustrations for each of the more than 60 spices featured here – inspired by the work of Owen Jones, one of the great designers and travellers of his time – this informative book celebrates the world of flavours that spices open up to us.
‘This is Has at his best’ – Jamie Oliver
‘A modern Turkish bible’ – Tom Parker Bowles
‘Soulful, inquisitive and thrillingly unpretentious all at once.’ – Jimi Famurewa
A clear, approachable guide to the world of sesame, from halva and tahini to togarashi, gomasio, and furikake, with 100 vegetarian-forward recipes, from the co-founder of popular tahini outfit Seed+Mill, based in New York City’s iconic Chelsea Market.
Roopa Gulati travels through India and celebrates the wonderfully varied food that makes up a nation, making pitstops at the homes of the people who cook it every day, and the result is over 100 delicious, fresh and vibrant recipes that you’ll want to cook from time and again.
Looking for super easy, crowd-pleasing recipes with flavour influences from around the world? Vina Patel’s favourite hobby is travelling to find her family’s next favourite dish, and in this book she shares her best 80 tried-and-tested recipes from her adventures.
‘Sri Owen welcomes us back into her world. A lifetime devoted to Indonesian cooking squeezed into just three hundred pages. It’s a gift to us all.’ – Yotam Ottolenghi
A beautiful new edition of seminal work Sri Owen’s Indonesian Food with 20 new recipes to reflect the updates in Indonesian cuisine over the last 20 years.
Pressed for time to cook in a busy week? ‘Cook Once, Eat Twice’ is all about delicious convenience, showing how to get ahead in the kitchen by cooking more efficiently and economically. Nadiya shares a host of creative timesavers, including trusty batch-cooking and meal-prepping ideas, clever ways to spin leftovers into new meals, simple baked treats that are easy to store and eat later, and even recipes to use up your scraps.
Everyone’s kitchen has a cupboard filled with tins, jars and packets that looked inviting on the supermarket shelves, but you haven’t yet got around to eating yet. Simple but inventive meal ideas to bring new flavours to your table: with this book, you’ll never look at a sardine the same way again! Forty different store-cupboard staples are showcased, each with five easy recipe ideas. Elevating everyday staples like lentils, beans and olives, Anna presents a host of flavours from around the world, and with 200 recipes, you’ll never run out of ideas. Designed for real-world simplicity, every recipe takes only a single paragraph to explain – so they’re sure to become regular favourites, returned to time and again.
These recipes focus on dishes from lesser explored areas of the Mediterranean, North Africa and the Middle East. 12 chapters introduce the home cook to unusual ingredients and to unusual ways to cook with them.
Sabrina Ghayour’s first cookbook is a celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes.
MISARANA (which translates as ‘fusion’ in Punjabi) celebrates maximum-impact, minimal-effort meals brought to life with a vibrant mix of Indian flavours.
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