We recently launched our new website and are facing a few teething issues. If you see any problems please contact us.
The time machine
Available on backorder (5-7 days)
Hell
Available on backorder (5-7 days)
Subtotal: £11.98
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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The Food Almanac is a monthly collection of food stories told by an eclectic mix of voices from the literary, performance and food worlds.
From legendary food writers and lauded chefs to up-and-coming poets and debut novelists, each story looks at the gastronomic world through a cultural prism, using food as a way to explore deeper issues.
Sabrina Ghayour’s new collection of unmissable dishes in her signature style, influenced by her love of fabulous flavours, is full of delicious food that can be enjoyed with a minimum of fuss.
This title celebrates the joy of eating with friends and family, with over 100 simple and wonderfully inviting recipes. Drawing on years of cooking for more people than it ever seemed possible to squeeze into her kitchen, Sunday Times columnist and cookery author Skye McAlpine shares the secrets to her stylish and relaxed way of hosting, setting you up for success whether you’re cooking for two or twenty.
The all-you-need to know weaning guide for modern parents from Joe Wicks, Britain’s favourite healthy cook and fitness sensation.
The complete guide to feeding your baby or toddler, giving them a lifelong love of good food – the Italian way!
The all-you-need-to-know visual guide to weaning from Annabel Karmel, Britain’s best-loved weaning expert, including one hundred easy recipes.
For many, cooking is simply the mechanical act of reproducing standard recipes. To Maryse Condé, however, cooking implies creativity and personal invention, on par with the complexity of writing a story. A cook, she explains, uses spices and flavors the same way an author chooses the music and meaning of words. In ‘Of Morsels and Marvels’, Condé takes us on a literary journey around places she has travelled to in India, Indonesia, and South Africa. She highlights the tastes and culinary traditions that are fascinating examples of a living museum. Such places, Condé explains, provide important insights into lesser-known aspects of contemporary life.
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.
Through the course of these pages, you will go on a gentle walking tour of South Bombay, peppered with much eating and drinking. Gradually, you’ll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. Once you find your places of refuge, Bombay will become human and then – without you noticing exactly when – it will complete the seduction and become delightful.
Every student needs to fill their belly as well as their brain. But even if you can barely make toast, this starter guide to killing it in the kitchen will give you what you need to succeed. From the very basics through to more adventurous dishes, these recipes are budget-friendly, super tasty and easy to make.
Loaded fries, hydrating ramen, spicy tacos and other satisfying choices designed to alleviate the effects of the night before. Emphasises hassle-free preparation.
‘Bazaar’ 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.
The time machine
Available on backorder (5-7 days)
Hell
Available on backorder (5-7 days)
Subtotal: £11.98
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