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Have the meal of your life while celebrating the 1987 classic Dirty Dancing. This deluxe cookbook is packed with official recipes, made in collaboration with Lionsgate, that will bring an idyllic Kellerman’s summer to your table.
This is exciting, delicious East Asian-flavoured food you can make at home – even after a long day! Cooking in his London flat, Justin Tsang (aka Justin the Dustbin) shares his recipe creations online, making East Asian-flavoured food not just properly delicious, but simple, too. Using his expertise as a chef at his family’s Chinese restaurant, he brings together flavours from Korea, Hong Kong, Japan, China and more, to create dishes that will leave you feeling full but wanting to go back for more. Whether you’re after something fresh, spicy, comforting, zingy – or just want something ready in 20 minutes, there’s a guaranteed new favourite to discover in this 100-recipe cookbook.
Transport yourself to the sun-soaked shores of the Mediterranean with over 100 quick, effortless, and vibrant recipes all using just seven ingredients.
Vegetarian recipes celebrating the food of Palestine, from the co-author of ‘Falastin, Jerusalem and Ottolenghi’. A homage to Palestinian food and culture, Boustany, is a solo cookbook from Sami Tamimi, Ottolenghi co-founder and champion of Palestinian food and culture. Boustany translates from Arabic as ‘My Garden’, and the down-to-earth, relaxed and plentiful recipes are reflective of Sami’s signature style and approach to food. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-packed, colourful and simple vegetable- and grain-led dishes; this is how Sami grew up eating – platters of aubergine and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the dishes he has known, loved, cooked and shared with friends.
Food is grounding: it connects us to our past, moves with people across borders, and is ever evolving. Anastasia Zolotarev draws on her Ukrainian and Belarusian heritage and celebrates the food and flavours of Eastern Europe. Through the pages, she finds the balance between preserving tradition and sharing the evolution of her family’s recipes.
Everyday eating with built in wow factor – from the Ottolenghi protégé shaking up the food world. ‘Mezcla’ means mix, blend or fusion in Spanish and in her first solo cookbook, Ixta Belfrage – loved for her inventive ingredient combinations – shares her favourite mezcla of flavours. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savour the process), here are 100 bold, impactful recipes inspired by Italy, Brazil, Mexico and beyond. Creative, colourful and always delicious, this is food for every day and every occasion.
‘Falastin’ is a love letter to Palestine, the land and its people; an evocative collection of over 110 unforgettable recipes and stories. Travelling through Bethlehem, East Jerusalem, Nablus, Jenin, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami’s homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.
Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling ‘Ottolenghi’. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami’s food is a shared home city: Jerusalem.
From a croque madame muffin to fragrant provençal lavender and lemon roast chicken, Rachel Khoo celebrates the culinary landscape of France. The 120 recipes range from easy, everyday dishes to meals with friends and delicious desserts, including classics like crème brulée and tarte tatin.
Yotam Ottolenghi has established himself as one of the most exciting new talents in the world of cookery. This collection of vegetarian recipes includes recipes based on strong flavours and fresh combinations. It has sections devoted to cooking greens, pulses, tofu, roots, squashes, rice and cereals and many other foods.