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£30.00
For centuries we’ve failed to appreciate the connection between the health of the body and the health of the mind. But the science is now clear: what we eat affects how we feel, as well as the long-term health of our brains. As scientist and cookbook author Tim Spector explains, the key is to understand the connection between our gut and our brain. When we nurture our gut microbiome with delicious, varied, plant-rich foods, we can improve our energy levels and day-to-day mood, our mental health and long-term brain health. Packed with inspiring, easy, budget-friendly ideas, from weekend batch-cooking to energy-boosting breakfasts, from soothing suppers to lunches on-the-go, this book shows us how easy it is to eat better and feel better every day.
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£22.00
A timeless collection of popular and easy Asian recipes, perfect for any kitchen, from your beloved TV food personality.
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£28.00
An exhilarating and idiosyncratic exploration of Taiwanese food in all its complexity and deliciousness, with 75 recipes. Eric Sze, a New York City restaurateur, travels back to Taiwan to understand identity and culture. These dishes he grew up eating in Taipei show an inadvertent fusion of food, from imports like xiao long bao and shrimp fried rice that have become part of the culture, to his mom’s distinctly Chinese Taiwanese Lunar New Year spread. Discover the beloved staples of Taiwanese street food like popcorn chicken, fried noodles, gua bao, and more. Recipes are accompanied by essays on specific stand-out dishes and ingredients, plus special features like a choose-your-own scallion pancake feature, and Taipei itineraries that are spread throughout.
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£10.99
In this brilliant new book, one of the world’s leading restaurateurs shares wit and wisdom from a distinguished 40-year career and offers deep insight into some of life’s most intriguing issues.
'Wildly, warmly and wonderfully readable and revealing' Stephen Fry
'A true masterpiece that leaves you hungry for more' Jamie Oliver
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£26.00
‘Page after page of colour and delicious recipes’ – MICHEL ROUX JR.
'Monica is a supreme talent’ – TOM KERRIDGE
'This is authentic, happy and relaxed Monica and a celebration of her roots, heritage and family – things I know mean so much to her’ – MARCUS WAREING
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£25.00
Bringing balance, colour and flavour to the family table, osozai are everyday dishes in Japanese home cooking. Bright salads, quick pickles, simmered vegetables and satisfying mains – simple, home-style dishes designed to fit everyday life and be enjoyed together.Featuring 80 accessible recipes made for sharing, this cookbook showcases the food Meg grew up eating – pumpkin nimono, hakusai pickles – and the food she now cooks at home for friends and family – kara-age, miso butter corn, smashed cucumber and edamame salad.Whether you’re new to miso, dashi and mirin or looking to build a regular spread, you’ll find dishes to cook on repeat and make your own. This is modern Japanese cooking at its best: thoughtful, nourishing and full of joy.’This book is so much more than the dishes. It’s about community’NANCY SINGLETON HACHISU, AUTHOR OF JAPAN: THE COOKBOOK’A balanced collection of tasty recipes that could work in any home, all of which I
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£28.00
Featuring 120 iconic fuss-free recipes, from easy weeknight traybakes, one pan pasta dishes, to one bowl cakes, these are Mary Berry’s very best all in one dishes. In this cookbook Mary has collected all of her best one pot, one pan and one tray recipes, meticulously crafted to make every meal an all-in-one success. With irresistible classics such as Chicken Tartiflette, Tuna Pasta Bake or a classic Quick Chicken Curry and slow-cooked favourites like Beef and Ale Casserole and Chicken and Bacon Pie. There’s plenty for bakers too, including Salted Caramel Brownies, Strawberry and White Chocolate Cheesecake and a foolproof Banana Loaf.
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£26.00
Why Home Made? Because the best cooking always begins at home.
'Great dishes and flavours…A brilliant addition to any cookbook collection' Tom Kerridge
'Sharp, clean-cut, well-thought-out…Inspired ideas for your home repertoire' Marcus Wareing
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£30.00
From award-winning and acclaimed chef Jeremy Lee, a new seasonal cookbook on the day-to-day kitchening of good food.
'Overflowing with deliciousness' MARGOT HENDERSON
'Gorgeous recipes in an equally gorgeous book' STANLEY TUCCI
'Jeremy's simple dishes are glorious' CLAUDIA RODEN
'Stuffed with tempting recipes' PRUE LEITH
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£22.00
Best-selling author and social media star, Poppy Cooks shows you how to become a batch cooking pro with 90 actually delicious recipes
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£30.00
This title solves everyone’s dinner dilemmas, giving us quick, tasty meals every night of the week, no matter how busy you are. These 120 incredible recipes are designed to be on the table in just 20 minutes or less – it it couldn’t be made in 20 minutes, it didn’t make the book. With a maximum of ten ingredients in each recipe and 70% hitting daily nutritional targets, as well as easy meat-reduced and meat-free options, this title will be every busy person’s go-to cookbook. And don’t forget, every recipe is packed with flavour – as you’d expect from Jamie.
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£22.00
Celebrating the dishes you find on pub menus across Britain and exciting fresh takes on quintessential British flavours, these are 100 super comforting, delicious recipes that you can make at home. Based off his hugely popular online recipe series ‘Pub Grub’, George grew up above his parents’ chippy, and has been in love with British food ever since. Full of nostalgia, and guaranteed to fill you up, these are the ultimate dishes for your next cosy night in (glass of wine or pint optional). With ‘money-saving’ and ‘time-saving’ options, this is also a versatile cookbook that allows you to create your favourites based on your life and schedule.
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£30.00
When people in ancient China spoke of the ‘five tastes’, they were talking not only literally about the five tastes recognized in Chinese gastronomy – sour, bitter, sweet, pungent and salty – but also metaphorically about all the ingredients and flavours at a cook’s disposal. They were part of the dynamic process of the cosmos, like the five elements and the constant flux of yin and yang. A chef was a kind of magician, someone able to harness the virtues of the five tastes and combine them harmoniously in a dish. You don’t need to be a Chinese cook to find inspiration in the Chinese arts of flavour. With a few core seasonings, flavour combinations and techniques, you can conjure up delicious dishes from whatever ingredients you have to hand, whether seasonal treats from a farmers’ market, specialist produce or basic vegetables from a supermarket.
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£28.00
First published in 2006, ‘A Year In My Kitchen’ consolidated the already remarkable reputation of its author, the late Skye Gyngell, as a truly inspirational figure. As chef of the Michelin-starred Petersham Nurseries Café in southwest London, and then of Spring at Somerset House, Skye’s refreshingly original approach to cooking yielded superb results. Twenty years on, this new edition celebrates her life and work, with a foreword by Nigel Slater. Skye’s unfussy but intensely flavourful food was based on the components of her culinary toolbox – ingredients and flavourings that she used to build her dishes from earthy base-note flavours to the fresh top notes that make a dish ‘sing’. Everything is seasonally inspired and produce led; Skye’s secret was ‘not to mess with good ingredients – just to turn the volume up’.
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£30.00
You don’t need Mexican ingredients to cook great Mexican food – just an open mind, a few simple tools and a little soul. In this book, chef Santiago Lastra reimagines Mexican cooking using what’s local, seasonal and already in your cupboard. From pistachio guacamole to tortillas made with mashed potatoes, this book shows how Mexican flavour can be unlocked anywhere in the world.
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£22.00
Following his bestselling ‘Nights Out at Home,’ Jay Rayner returns to the kitchen to offer more inspiration to roll up your sleeves and reach for your favourite knife. ‘Nights Out in the Kitchen’ features an irresistible combination of recipes sparked by the dishes that Jay has fallen for during more than a quarter of a century as a restaurant critic, alongside 20 of his very own recipes; family favourites refined in his kitchen at home.
Without Reservation 
