Aeham Ahmad, born in Damascus in 1988, grew up in Yarmouk, a suburb of Damascus. From the age of four onwards his father encouraged his musical talent and at seven he received piano lessons at the Arab Institute in Damascus. He later studied music education in Homs and worked as a music teacher. 
 
In 2015 he was forced to flee to Germany because of the war in Syria. Today he lives with his family in Wiesbaden and gives concerts all over Europe. In December 2015, Ahmad was awarded the International Beethoven Prize for Human Rights. 
 
This is his first book.

Aeham Ahmad

Aemilia Lanyer

Aeneas Gunn

Aerosmith

Aeschylus

Aesop lived in the early sixth century BC on the island of Samos, which lies off the coast of modern Turkey. He originally came from Thrace which was a separate country in those days, though it now forms part of Greece and Bulgaria. Very little is known about his life except that he worked as a slave on Samos for a master called Iadmon, and that he became a very famous storyteller. He was so famous that almost any fable which could have been told by him became attributed to him.

Aesop

Afsaneh Knight

Afsaneh Moqadam

Afua Hirsch is a writer, filmmaker, and journalist. She is the author of Brit(ish), the Sunday Times bestseller that explores Britishness, identity and belonging, for which she was awarded the Royal Society of Literature Jerwood Prize for Non-Fiction. She co-presented Enslaved, a 6-part series about the transatlantic slave trade with Samuel L Jackson. She is the presenter of the Audible podcast series We Need To Talk About the British Empire, and Africa Rising, an ongoing flagship series about art and culture for the BBC, through her production company Born in Me Productions. She is a longtime columnist for the Guardian and is a professor of journalism at the University of Southern California.

Afua Hirsch

AGAPI STASSINOPOULOS is an author, blogger and international speaker who inspires audiences around the world. She has spoken at many corporations and conferences, such as Nike Women, Starbucks,Time Inc., Virgin, Johnson &amp; Johnson and the American Heart Foundation. She was born in Athens and trained in London at RADA before gaining a Master’s in psychology at the University of Santa Monica. She has collaborated with her sister, Arianna Huffington, to develop talks and seminars, and has worked with the Oprah Winfrey network. She is currently hosting a new podcast series in collaboration with The Huffington Post, entitled ‘Sundays with Agapi’, which includes guided meditations and interviews with prominent guests. She lives in Los Angeles.

Agapi Stassinopoulos

Agatha Christie

Aggie MacKenzie

Aghnia Mardiyah is a London-based Illustrator and Character Designer with a passion for children's books and animation. She is drawn to fun, bright and vibrant colours. When she isn't disappearing under piles of work, she loves to travel! Exploring foreign places, exciting new sights and sensations is what inspires her the most!

Aghnia Mardiyah

Agnes Callard is Associate Professor of Philosophy at the University of Chicago. Her primary areas of specialization are ancient philosophy and ethics. She has written for The New York Times, New Yorker, Atlantic, Harper’s, Boston Review, and penned a monthly column for the Point. From 2019 to 2020, she held a John Simon Guggenheim Fellowship for the research that contributes to this book.

Agnes Callard

Agnes Jekyll

Agnes Bertha Marshall (24 August 1855-29 July 1905) was an English culinary entrepreneur who became a leading cookery writer, dubbed the 'Queen of Ices'. Her 1888 cookery book included a recipe for 'cornets with cream', possibly the earliest publication of the edible ice cream cone. Marshall was born in Walthamstow. She wrote four books: Ices Plain and Fancy: The Book of Ices (1885), Mrs A B Marshall's Book of Cookery (1888), Mrs A B Marshall's Larger Cookery Book of Extra Recipes (1891) and Fancy Ices (1894).

Agnes Marshall

Agnes Prus

Agri Ismaïl is a Kurdish author based in Sweden who has worked as a corporate lawyer in London, Dubai, and Iraqi Kurdistan. His work has been published in The White Review, The Rumpus, Litro, 3:AM Magazine, and Asymptote amongst other places. His piece 'Haunted Home' won the 2016 Stack award for best non-fiction for The Outpost, runner-up in the Lifted Brow &amp; RMIT non/fictionLab Prize for Experimental Non-Fiction, and he was longlisted for the 2017/2018 Galley Beggar Press Short Story Prize. Hyper is his first novel.

Agri Ismaïl

Aharon Appelfeld authored more than 45 acclaimed works of fiction and nonfiction and received many international awards including the MLA Commonwealth Award, the Independent Foreign Fiction prize, the prix Médicis étranger, the Israel prize, and the Nelly Sachs prize. Born in Czernowitz, Bukovina (now part of Ukraine) in 1932, he survived the Holocaust and passed away in Israel in 2018.

Aharon Appelfeld

Ahmadou Kourouma

Ahmed Alnaouq is a Palestinian journalist and human rights activist based in London. He is the co-founder and director of We Are Not Numbers and a journalist with Palestine Deep Dive. Ahmed holds a degree in English Literature from Al-Azhar university in Gaza, and an MA in International Journalism from Leeds University, where he was a Chevening Scholar. 
 
Pam Bailey is a social-justice activist and journalist based in Washington DC. She lived and worked in the Gaza Strip following the 2008/9 Israeli assault, and co-founded We Are Not Numbers. Today, in addition to her ongoing dedication to the Palestinian cause, she dedicates herself to two nonprofits that advocate for people detained in American prisons -- including one she co-founded in 2020, called More Than Our Crimes.

Ahmed Alnaouq

Ahmed Errachidi

Ahmed Rashid

Ahmet Hamdi Tanpinar

Ahron Bregman is the author of four books about Israel and the Arabs: The Fifty Years War (with Jihan el Tahri), Israel's Wars, A History of Israel and Elusive Peace. He teaches at the Department of War Studies, King's College London.

Ahron Bregman

Ai Qing is regarded as one of the finest modern Chinese poets, whose free verse was influential in the development of new poetry in China.

Ai Qing

Ai Weiwei

Aidan Chambers was born in County Durham in 1934. After national service in the Royal Navy he became a teacher and then, for seven years, a monk. His young adult novels have been widely acclaimed, with POSTCARDS FROM NO-MAN'S LAND winning the prestigious Carnegie Medal and the US Michael L Printz Award. With his wife Nancy he ran Signal magazine and he has served as the president of the School Library Association. His devoted services to children's literature were recognised by his receipt of the Hans Christian Andersen Award in 2002.

Aidan Chambers

Aidan Higgins was born in 1927. Langrishe Go Down, his first novel, won the James Tait Black memorial Prize and the Irish Academy of Letters Award, and was later filmed for television with a screenplay by Harold Pinter. His second novel, Balcony of Europe, was shortlisted for the 1972 Booker Prize. The novel Lions of the Grunewald appeared in 1993 and a collection of shorter fiction, Flotsam and jetsam, in 1996. Donkey's Years and Dog Days were the first two volumes of the Higgins Bestiary which concludes with this volume.

Aidan Higgins

Aidan Mathews

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Xand van Tulleken

Georgina Davies

In this updated edition of How to Lose Weight Well, which accompanies the hit Channel 4 show, Dr Xand van Tulleken offers a preface to this new edition of the book, including details about diets featured on the latest shows, a section on veganism, an expanded chapter on exercise, and 5 new vegan recipes. 
 
 Dr Xand, who slimmed down from 19 stone, champions a foolproof weight-loss method. He presents a simple 4-step plan for a healthy diet, backed by fact. No gimmicks, no expensive supplements, no hassle &ndash; just practical advice and 70 easy recipes for every day of the week.For most people, diets fail when cravings and temptation get the better of them, but this diet addresses these common traps so that anyone can keep the weight off for the rest of their lives. Recipes include filling meat, fish and vegetable mains (including newly designated vegan recipes), breakfasts and even puddings. Additionally, a series of menu plans provides all the help readers might need to fit the recipes into their busy days.

How to Lose Weight Well (Updated Edition)

Keep Weight Off Forever, the Healthy, Simple Way

Louise Kenney

All good things come in small packages. Quick, easy and with almost zero washing up &ndash; oven parcels are the new cooking trend everyone is talking about. From families to the single workaholic, the updated en papillote is the perfect go-to dinner, combining familiar ingredients with low-prep, low-mess ease.Dinner&#39;s in the Bag includes 60 tasty recipes all cookable in foil, baking parchment or oven-proof plastic and silicone bags. Everything from healthy weekday suppers, including Sesame pork with spring vegetables and Mussels with fennel and white wine, through to delicious veggie dishes, such as Leeks in romesco sauce and, of course, delectable puds like Roasted rhubarb with vanilla, orange and cinnamon and Pineapple en papillote with honey, thyme and rum.With straightforward instructions and a photo for every dish, enjoy stress-free mealtimes without having to fork out for an InstantPot or Slow cooker. Whatever you fancy for dinner &ndash; just bag it up, pop it in the oven and eat!

Dinner's in the Bag

60 Easy Oven Recipes, All Wrapped Up

Nathan Outlaw

Boasting 3 Michelin stars across two restaurants in Port Isaac, Cornwall, Nathan Outlaw is passionate about seafood. He is renowned for his unique style of cooking, which encourages the individual flavours of the fish and shellfish to shine through. Sourcing sustainable fish and local produce in season, Nathan uses his considerable flair to take simple fish cooking to new heights.&#160; 
 
 In this impressive cookbook&#160;Nathan offers advice on sourcing and buying fish and shellfish, then guides you through the various cooking techniques. The core of the book takes you through the individual fish and shellfish &ndash; &shy; brill, bream, sea bass, salmon, scallops, squid and more &ndash; suggesting the best cooking techniques and how to match the fish with sauces and accompaniments. He then offers recipes ranging from everyday quick dishes to signature dishes from his restaurant.&#160;Also included&#160;is a detailed photographic guide to preparing the different types of fish and shellfish. 
 
 Photographed on location in Cornwall, this superb book has a real sense of place and shows how easy it is to replicate Nathan&sup1;s beautiful food at home.

Nathan Outlaw's British Seafood

Will Lander

Shaun Searley

Dan Morgenthau

&#39;A stunner.&#39; &ndash; Diana Henry&#39;Where I&#39;ll always want to be.&#39; &ndash; Marina O&#39;LoughlinThe Quality Chop House has stood proudly on the corner of Farringdon Road and Exmouth Market since 1869. It&rsquo;s been a working man&rsquo;s cafe, a &#39;90s celeb magnet and, for the last 7 years, one of London&rsquo;s best-known, best-loved restaurants, with its famous confit potatoes regularly topping lists of &lsquo;dishes you can&rsquo;t miss in London&rsquo; on websites across the globe. On any given night, you will find notables from London&#39;s food world propping up the bar or rummaging for bottles of wine in the shop next door.Every week, delicious produce arrives at the restaurant from all over the British Isles: produce which eventually ends up in dishes like pastrami-cured salmon, roast cod with trotter tortellini or beef mince on dripping toast. The cooking is deceptively simple but honed to perfection: behind each recipe is an accumulation of notes, seasoning tweaks and adjustments according to what might be in season. Learn the secret behind those famous potatoes, the timings behind a perfect Sunday roast and what really makes a sandwich.This is British cooking written with accessibility and precision, that will make itself at home in any kitchen.

Quality Chop House

Modern Recipes and Stories from a London Classic

Catherine Phipps

FINANCIAL TIMES BEST FOOD BOOKS OF THE YEAR 2019 THE SUNDAY TIMES BEST COOKBOOKS OF THE YEAR 2019 Shortlisted for the Andr&eacute; Simon Food and Drink Book of the Year 2019 Telegraph 20 best cookbooks to buy autumn 2019 Spectator Best Cookbooks to buy Christmas 2019 "Leaf is so full of richly varied recipes I am hungry to cook, from herb butters, vinegars and sauces, to robust dishes and both elegant and cosy desserts. Don&rsquo;t be misled by title: it is not a book of salads!" &ndash; Nigella Lawson&ldquo;Phipps is curious, scholarly and greedy&hellip; venturing into labyrinths that lead to surprising facts and observations and truly terrific recipes. She then stands by your side and talks to you as you cook.&rdquo; &ndash; Diana Henry, Telegraph"Phipps is a cookery writer who deserves to be better known... this new one is her masterpiece: a joyous and beautiful celebration of leafiness." &ndash; Bee Wilson, The Sunday Times"Phipps has one of the most characteristic and engaging voices in contemporary food writing... Comprehensive, as always, but also innovative and surprising." &ndash; Tim Hayward, Financial TimesLeaf is a celebration of edible leaves in all their versatility. Bitter, pungent, peppery, lemony, sweet &ndash; in terms of flavour profiles, is there any ingredient so diverse?And from the palest shades of white and yellow, through to the deepest, darkest greens, via blushing reds and pinks, and rich purples, leaves are a riot of colour and texture. A leaf can be the tiniest microherb or a huge elephant ear. Tightly furled torpedoes, floppy with a peony blowsiness, spiky, crinkly, curly, delicate or feathery...From lettuces and herbs, through brassicas and even tea, Catherine Phipps explores the world of culinary leaves through meticulous research, evocative writing and over 120 foolproof recipes. With her recipes taking in soups, salads, brunches, starters, mains, puddings, baking, preserves and drinks, this is the essential book on cooking with leaves of all kinds.

Leaf

Lettuce, Greens, Herbs, Weeds - Over 120 Recipes that Celebrate Varied, Versatile Leaves

James Morton

Making Super Sourdough is the true test of every aspiring bread-maker. Fickle and delicate, every loaf is unique. And there are a lot of pitfalls to be avoided.It&rsquo;s much more than a food: sourdough is a science. Who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated, and more experienced bakers?James talks the home baker through everything from starters, flours and hydration, to kneading, shaping, rising, scoring and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible guidebook that bakers everywhere have been waiting for.

Super Sourdough

The Foolproof Guide to Making World-Class Bread at Home

Rebecca Woods

No other vegetable is as universally loved as the potato. It&#39;s a firm favourite of young and old alike, the world over.Chips, wedges, mash, r&ouml;sti, gnocchi, baked potatoes, hash browns, roast potatoes, French fries, Dauphinoise &ndash; no other vegetable is so versatile, so comforting and so delicious.In this latest book in the Posh series, we celebrate the humble potato in its many forms and offer amazing new ways to cook it. Through Breakfast &amp; Brunch, Lunch, Snacks, Sides, Mains, you&#39;ll discover a mouth-watering variety of dishes from around the world, and every recipe is accompanied by a tempting photo.Recipes include Sesame Sweet Potato Falafel Wraps; Sour Cream and Chive Baked Potato Soup; Piri Piri Soufl&eacute;ed Potatoes; Duchess Potatoes; Potato, Gorgonzola and Rosemary Pizza; and Fennel, Potato and Pancetta Gratins. Posh up your potatoes and add some sparkle to your spuds!

Posh Potatoes

Over 70 Recipes, From Wondrous Waffles to Fabulous Fries

Mark Diacono

SUNDAY TIMES FOOD BOOK OF THE YEAR 2019DAILY MAIL FOOD BOOK OF THE YEAR 2019A THE TIMES FOOD BOOK OF THE YEAR 2019A FINANCIAL TIMES FOOD BOOK OF THE YEAR 2019A GUARDIAN FOOD BOOK OF THE YEAR 2019A BBC RADIO 4 FOOD PROGRAMME BOOK OF THE YEAR 2019From cheese to vinegar, throughout the centuries we have deliberately let &ndash; and even encouraged &ndash; food to go sour to enhance its flavour. Now, sour foods have never been more fashionable, with the spotlight falling&#160;on foodstuffs as disparate as Belgian sour beer and Korean kimchi. But what is it that makes sourness such an enticing, complex element of the eating experience? And what are the best ways to harness sour flavours in your own kitchen?Sour offers a series of invitations to the modern cook, to learn the life-enhancing skills behind the everyday transformations that hold the key to this most enduring taste. Award-winning food writer Mark Diacono sets out to demystify the sour world, and explore why everyone&#39;s extolling the virtues of kombucha and fermenting for their digestive health. By grappling with gooseberries and turning his hand to sourdough, experimenting with ultra-cool shrub cocktails, and making his own yoghurt, kefir and pickles, Mark tells the story of what makes things sour, and offers recipes that maximise the transformative power of this amazing taste. From sumac-roasted duck and kombucha mayonnaise to roasted plums with labneh and cherry sour cream clafoutis, it is time to let a little (or a lot) of sour into your life.

Sour

The Magical Element That Will Transform Your Cooking

Kim-Joy

Infuse your baking with a sprinkle of glitter, a rainbow of colours and a menagerie of woodland creatures with the help of this unique baking book from everyone&#39;s favourite Great British Bake Off finalist, Kim-Joy!If you&#39;ve ever wanted to know how to bring your baking to life, Kim-Joy will show you how in this fun and practical book. As well as basic cake mixes, biscuit doughs, fillings/frostings and decorating techniques, she shares 40 of her wonderfully imaginative designs for iced biscuit creatures, big occasion cakes, character macarons and meringues, ornate breads and showstopping traybakes.Recipes include step-by-step photography and adorable illustrations accompanied by little messages of positivity throughout.Whether you want to learn how to make a llama cookie, a cat paradise cake, a panda-madeleine or a choux-bun turtle, there&#39;s something here to capture your imagination and spread a little (Kim-)Joy!

Baking with Kim-Joy

Cute and Creative Bakes to Make You Smile

We all know we should drink more water &ndash; sales of reusable water bottles have soared as we seek to cut down on our plastic and maintain maximum hydration. But it isn&rsquo;t the most inspiring of drinks &ndash; until now. 
&#160; 
Infused Waters&#160;offers 50 beautiful, healthy drinks that will help you get through the day&rsquo;s challenges. At home or on the go, absorb nature&rsquo;s health-enhancing vitamins, antioxidants and minerals while increasing your daily water intake. With drinks designed for whether you want an reviving lift, a relaxing sip or a restorative burst of hydration, through these imaginative fruit infusions, herbal waters and spicy blends, you&rsquo;ll find ways of adding a pretty health boost to your dining table or office bottle &ndash; and fruity and floral fragrance and delights to the dullest of drinks.&#160;

Infused Waters

50 Simple Drinks to Restore, Revive & Relax

Sue Quinn

An international bestseller, The Kids Only Cookbook is packed with over 50 simple, delicious and fun recipes containing easy-to-follow captions and 300 photos in a unique cartoon-strip style to inspire children of all ages to get busy in the kitchen.Original and creative projects will capture kids&#39; imaginations, such as the paper bag breakfast of a bacon and egg sandwich in a paper bag cooked on a barbecue. The kick&#39;n&#39;roll tin can ice cream is bound to be the project of the summer: pack a large tin can with ice and rock salt, insert a sealed ziplock bag containing cream, sugar and vanilla and kick it to the park or the beach... within 25 minutes... homemade ice cream!Kids will also learn as they go along; each recipe contains a culinary technique such as beating, whipping, piping or baking and &#39;Adult alerts&#39; appear throughout the book and ensure the recipes are all easy and safe to make.This is a book which will become treasured as it helps children to discover the endless fun to be had in the kitchen and to learn skills which will stay with them for life.

The Kids Only Cookbook

David Bez

How many of us are utterly bored with the bland, expensive, unhealthy or just too similar to what we had yesterday lunch at our desks? 
 
 David Bez is a food lover with a limited lunch break; an Italian who cares about what&#39;s on his plate; a designer who knows that you eat with your eyes first. For several years, he has made himself a salad for lunch every day at work, with fresh ingredients, minimum preparation time, and maximum flavour. Day after day, his colleagues peer over his shoulder to watch him craft yet another beautiful salad perfectly balanced in its composition and bound to both satisfy him and energize him for the afternoon ahead. 
 
 His winning formula for creating salads is to layer a base, vegetables or fruit, fresh herbs, protein toppings and dressings, which creates a perfect salad every time. Clearly marked with a vegetarian, vegan, raw, omnivore or pescatarian designation, every salad is an inspiration and can be adapted to suit a different diet. Fresh, tinned, jarred and pre-cooked ingredients are all explored; seasonality is key and variety keeps things nutritious and exciting.

Salad Love

How to Create a Lunchtime Salad, Every Weekday, in 20 Minutes or Less

Phillippa Spence

Liven up your cooking with a POSH TART! Whether it&#39;s a delicious savoury seafood quiche, a sticky fruit crostata or a traditional tomato tart, tarts have the edge over pies any day.Posh Tarts offers over 70 amazing recipes covering breakfast tarts (pasteis de nata, English breakfast), meat tarts (Spanish omelette quiche, Shredded smokey chicken and sweet corn, Bacon, leek and cheese), fish tarts (Pissaladi&egrave;re, Tuna tonnata, Smoked salmon and watercress), vegetable tarts (Baked camembert in filo with cranberry, Roasted ratatouille, Butternut squash tarte Tatin with chestnut and sage), and sweet tarts (Jam tarts, Tarte au citron, Dutch apple tart and Linzertorte).Simple to prepare, you can make a meal in moments with bought filo, puff or shortcrust pastry and a variety of topping ideas &ndash; or make your own pastry to be even more POSH. With easy-to-follow instructions and a photo for every recipe, Posh Tarts is a cut above the rest.

Posh Tarts

Over 70 Recipes, From Gorgeous Galettes to Perfect Pastries

Genevieve Taylor

The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn&#39;t always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables.If you&#39;re bored of beefburgers, or if you&#39;re vegetarian and want more than scorched sweetcorn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs.With sections on Stuffed and wrapped veg, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli.Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious veg meet flame!

Charred

The Complete Guide to Vegetarian Grilling and Barbecue

Michel Roux

Desserts have been a lifelong passion for Michel Roux and he is widely regarded as an authority on them. Here he presents updated great classics and mouthwatering contemporary recipes, inspired by his travels and designed to suit a fresher, lighter palate. 
 
 Each chapter focuses on a particular type of dessert from simple fruit ideas, hot souffl&eacute;s and puddings, ice creams and sorbets &ndash; through meringues, mousses and parfaits &ndash; to delectable tarts, pastries and g&acirc;teaux. Step-by-step recipes guide you through specific techniques throughout. Creative, diverse and lavishly illustrated, this superb collection of over 120 recipes includes desserts for all seasons and to suit all occasions. 
 &#160;

Desserts

Tim Hayward

&#39;Hayward, one of the... best food writers alive, every page a different blade, glintingly pictured and lovingly described. Kitchen porn but not sinister: A cook&rsquo;s gotta chop, a cook&rsquo;s gotta mince.&#39; &ndash; Simon Schama in New York Times&#39;Both essential and informative, useful information and sheer blade porn. Tim Hayward explores the world of knives with enthusiasm and authority.&#39; &ndash; Anthony Bourdain&#39;This is possibly the coolest book I have ever seen. Glorious in content, geeky in text and engaging in photography. This is every cook&#39;s must-have reference book! I love it.&#39; &ndash; Tom Kerridge&#39;Tim Hayward is the most serious cookery writer I know. Whatever he says, I will listen. Whatever he writes, I will buy.&#39; &ndash; Len Deighton&#39;A gleaming, razor-sharp paean to the chef s greatest weapon in Knife by Tim Hayward. Both eloquent and encyclopaedic, Knife is the ultimate book of blades&#39;&#39; &ndash; Tom Parker Bowles, Mail on SundayKnife is a love-letter to this essential culinary tool &ndash; its form, history and creation. The knife can be the most functional utensil or the most exquisite piece of design &ndash; avid collectors pay jaw-dropping sums for a piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years.Through interviews with knife-makers, chefs and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped the both the knife itself, and the ways we prepare and eat food all over the world. From Damascus blades to Chinese cleavers and sushi knives, at the heart of Knife is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description and stunning photographs.Lavishly illustrated and designed, and as cool, personal and desirable as the most intricately crafted deba, Knife opens up the world of this most covetable of culinary implements.

Knife

The Culture, Craft and Cult of the Cook's Knife

Sauces have always played an important role in cooking. They complement and enhance so many foods, adding nuances of flavour and taking dishes to new heights. With his wealth of culinary knowledge, Michel Roux is recognised as a master at the art of sauce-making. 
 
 This comprehensive collection of over 200 sauces has attained classic status as the essential guide in every good cook&#39;s kitchen. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.

Sauces

Savoury & Sweet

Trine Hahnemann

This is the perfect little gift for Scandi fans who want to bring some Nordic charm into their kitchen.With over 60 sweet and savoury recipes for all sorts of snacks, treats, fingerfood, bakes and pastries, it will provide plenty of inspiration for every occasion throughout the year.Doyenne of Danish baking, Trine Hahnemann, shares all her favourite treats in this cute cookbook so that you can make your own delicious cardamom buns, almond cookies, honey bombs, coconut macaroons and smoked salmon open sandwiches, among many others.

Scandi Bites

60 Recipes for Sweet Treats, Party Food and Other Little Scandinavian Snacks

Samantha Evans

Shauna Guinn

In 2012 Sam and Shauna ditched their jobs and embarked on a 6-month road trip around the best barbecue joints in the southern United States. From Texas to Tallahassee, they learned the insider secrets of what makes barbecue great, were captivated by the thrill of smoke and fire, and back home in Cardiff they set out their meat manifesto in the form of Hang Fire Southern Kitchen. Now they&#39;re booked out week after week as customers flock to Hang Fire for stunning dishes including smoked brisket, ultimate pork &#39;n&#39; slaw and tailgate hot-wings. This paperback edition of their amazing cookbook reveals how they make their delicious recipes, and the secrets behind the perfect smoke and BBQ. Sam and Shauna explain the basics of getting started with a home smoker and different types of wood, and what rubs, cures and brines work best with certain types of meat. Hang Fire&#39;s approach is simple: get the best ingredients, cook them low &#39;n&#39; slow, and tuck in. 
 &#160;

Hang Fire Cookbook

Recipes and Adventures in American BBQ

Christian Stevenson

From the no 1 bestselling author DJ BBQ comes the definitive burger book.This is the only burger book you&#39;ll ever need &ndash; the only burger book you&#39;ll ever want! And it&#39;s not just beef burgers &ndash; The Burger Book is packed with burger recipes covering options for fish, chicken, veggie, vegan, pork and lamb. It has buns. It has sauces. It has sides.It has all the delicious flavours and madcap shenanigans that you&#39;ve come to expect from DJ BBQ and his crew. So whether you want a classic, 10inch, lockjaw beef burger, or fancy trying a smoked haddock burger, beetroot burger or gravy burger (yes, the burgers are soaked in gravy!), this is the book for you.Learn to cook these burgers like a pro, whether on the grill or back indoors, and understand the art of assembling the ultimate bun-wrapped feast.

The Burger Book

Banging Burgers, Sides and Sauces to Cook Indoors and Out

Dan Toombs

Vegetarian food is popular all over India, and people are growing to love the fresh, spicy and sweet flavours of authentic Indian cooking. Dan Toombs, The Curry Guy, has been on a quest to learn and develop the most celebrated meat-free Indian recipes, and in The Curry Guy Veggie he presents over 100 recipes that focus on taste and simplicity.Much vegetarian food at curry houses is unappealing and unimaginative. The Curry Guy Veggie showcases how exciting Indian vegetarian food can be with mouth-watering starters, classic curries, idlis, dosas and fried breads, as well as the delicious side dishes that we all know and love.All of the ingredients are accessible and easy to find in supermarkets, Asian grocers and online &ndash; and with Dan&rsquo;s detailed step-by-step instructions, you&rsquo;ll be making your own vegetarian curry feasts in no time at all.

The Curry Guy Veggie

Over 100 Vegetarian Indian Restaurant Classics and New Dishes to Make at Home

Angellica Bell

This is the book for children aged 5 and upwards who are keen to get into the kitchen and start cooking but don&#39;t want boring grown-up cookbooks.Angellica Bell has not only spent years as a presenter on CBBC and BBC, she&#39;s a fantastic cook who won BBC TV&#39;s Celebrity Masterchef. Through 30 fun, step-by-step recipes that she makes with her own children, in Fantastic Eats! Angellica gets youngsters excited about creating tasty sweet and savoury dishes for everyone to share.Her recipes will bring the whole family together as you try your own home-made hamburgers, butternut squash and sweet potato fritters, Jamaican rock buns and icy watermelon lollies. Every recipe has photos and instructions to show you exactly what to do, so parents can put their feet up while the children cook! (Make sure you do the washing-up afterwards, guys!)An essential book for every household with young children, Angellica&#39;s recipe ideas, fun tips and inspiration will make a masterchef of even the youngest member of the household.

Fantastic Eats!

& How to Cook Them – Fabulous Recipes for Children to Make

Claire Thomson

"Claire is a clever cook who writes recipes, which are useful, affordable and practical (not as easy as it sounds). This is a book filled with recipes which you WILL cook, new ideas and twists on old friends. Bravo Claire, a lovely book in every way." &ndash; Anna JonesMost of us buy the same ingredients week in, week out, and cook the same old recipes. Cookery writer Claire Thomson wants to encourage people to ditch the boring chicken stir-fry, the all-too-predictable spag bol and dreary fish pie, and enliven their cooking and eating.Claire takes our 10 favourite supermarket ingredients and reinvents them as modern classics. With sections on chicken, tomatoes, eggs, cheese, minced meat, pasta, potatoes, salad, lemon and chocolate, each chapter covers the basics about that ingredient, then offers recipes using each in ways that will brighten up mealtimes. Claire&#39;s cooking is simple yet imaginative, and her kitchen expertise and knowledge of flavour combinations mean that these dishes will become your new standby meals.This is the new essential cookbook, a modern solution to the eternal question: "What shall I cook tonight?"

New Kitchen Basics

10 Essential Ingredients, 120 Recipes - Revolutionize the Way You Cook, Every Day

Alice Levine

Laura Jackson

&#39;Occasionally a cookbook comes along that acts as an instruction manual for a generation... Laura Jackson and Alice Levine&rsquo;s new book will define how millennials throw dinner parties&#39; &ndash; The TimesIf you love planning menus, styling your home for a party and spending laidback time in your kitchen, then you need to come Round to Ours.Supper club superstars Jackson &amp; Levine like to keep it simple. They do all the hard work for you, offering over 24 ready-made menu ideas that celebrate the pleasures of cooking for friends and family.This cookbook has the perfect combination of menu ideas and recipes for every occasion. It is the home cook&#39;s ultimate secret weapon; whether you&#39;re throwing a dinner party for six on a Friday night or are putting on a festive Boxing Day spread for the family, this one-stop-shop will tell you how to set the mood, cook the food and create a truly memorable gathering.There&rsquo;s nothing faddy and no frippery &ndash; the key is good food and good company, with a secret touch of sparkle to make the meal really special. Featuring Alice and Laura&rsquo;s advice on beautiful styling, smart tips on making a little go a long way, and even playlists, Round to Ours rewrites the dinner-party rulebook in style.

Round to Ours

Setting the Mood and Cooking the Food: Menus for Every Gathering

James Martin

Following on from his triumphant TV shows and books James Martin&#39;s American Adventure and James Martin&#39;s French Adventure, our food hero comes home and brings us what he does best in James Martin&#39;s Great British Adventure.The book sees James travel from coast to coast, cooking and eating everywhere from Whitby to Snowdonia, Bristol to Belfast, and Orkney to Padstow. On the way he cooks classic British dishes alongside some more surprising recipes, all with the best ingredients this small island has to offer.<It&#39;s the culinary journey that&#39;s right on your doorstep and here are recipes from the series, along with exclusive photography from behind the scenes on James&#39;s extraordinary food trip.

James Martin's Great British Adventure

A Celebration of Great British Food, with 80 Fabulous Recipes

Katy Beskow

15 Minute Vegan: On a Budget features 100 recipes for home cooks who want to create effortless, fast and delicious vegan food, without the price tag often associated with vegan cooking. All of the ingredients can be purchased in supermarkets and every recipe is ready in 15 minutes or less.Katy Beskow challenges the perception that vegan cooking is expensive, and shows that veganism is for all by using ingredients that are readily available and need no specialist equipment. This is a book for both non-vegans and vegans who want to try reduce food costs without sacrificing flavour.Chapters include: Leftovers (Potato peel crisps, Panzanella, Pitta chips); From the Cupboard&#160;(Spanish chickpea stew, Thai slaw, Black bean mole); Fresh food (Aubergine caponata, Mango gazpacho, Korean bibimbap); Family Favourites (Lentil ragu, Kedgeree with paprika yoghurt); and Sweet Treats (Cinnamon sugar tortillas, Sesame brittle thins, Apple fritters). There is also plenty of advice on eating seasonally and shopping wisely.

15 Minute Vegan: On a Budget

Fast, Modern Vegan Food That Costs Less

Kwoklyn Wan

Chinese is the UK&#39;s favourite takeout food, and it&#39;s beloved all over the world &ndash; as with much Indian food, it&#39;s the nostalgic, comforting creations for western palates that really get people salivating. Now you can make your favourite Chinese restaurant classics at home with Kwoklyn Wan&#39;s fabulous Chinese Takeaway Cookbook.Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He&rsquo;s also the brother of TV celebrity Gok Wan and both boys grew up working in their family&#39;s Cantonese Restaurant in Leicester in the 1970s.He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed &ndash; and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyn&#39;s fabulous take on food from the takeaway.

Chinese Takeaway Cookbook

From Chop Suey to Sweet 'n' Sour, Over 70 Recipes to Re-create Your Favourites

Anna Barnett

Supermarkets now stock gluten-free options, everyone &ndash; from restaurants to your gran &ndash; has at least heard of the term, and most importantly, you&rsquo;ve never felt better.So why is it still so tricky to navigate life as a gluten-free diner? From going out for dinner, to staying in with friends, it can be a challenge to cook, eat and socialise in a world of gluten eaters.How to be Gluten-Free and Keep Your Friends helps you to go about your life without compromises, excuses or apologies. Instead, you&#39;ll be armed with 50 fresh, exciting and globally-inspired gluten-free recipes you can cook for yourself, your friends and your family (without hearing any complaints!), as well as tips, tricks and hacks for being a better more easygoing gluten-avoider.Your options will open up, you&#39;ll enjoy a whole new menu of food, and your friends... well, they&#39;ll never have a bad word to say again!

How to be Gluten-Free and Keep Your Friends

Recipes & Tips

Kimberly Parsons

The Yoga Kitchen Plan is a soulful journey towards finding your best, most authentic self where a quiet mind and overall sense of calm are the ultimate goal. Through the use of pure, non-stimulating foods, the plan helps the reader reach a state of bliss and tranquility each day.The book starts by explaining the body&rsquo;s chakra system and how this is integral to a yogic lifestyle. The core of the book is the simple, 7-day plan which incorporates breathing exercises, meditations, basic yoga practice, daily tasks, and then a selection of recipes for breakfast, lunch and dinner that target each of your 7 chakras to take you through a whole week.The 80 recipes follow a sattvic food model &ndash; this means that the food is lacto-vegetarian i.e. fruit, vegetables and dairy predominate while stimulating foods that unsettle the mind are excluded, such as eggs, garlic, onion and caffeine. Examples include Raspberry &amp; Apple Bircher with Pistachio Confetti; Blueberry &amp; Basil Kombucha with Poached Pear &amp; Rhubarb; Fennel, Beetroot &amp; Orange Salad with Whipped Feta; and Grilled Lettuce, Corn &amp; Black Bean Chop Salad.

The Yoga Kitchen Plan

A Seven-day Vegetarian Lifestyle Plan with Over 70 Recipes

Merchant Gourmet

Merchant Gourmet produces quick and easy-to-use pulses, grains, seeds and chestnuts for the home cook.In their first cookbook, they offer 70 recipes using their delicious range of ingredients to make weekday dinners and weekend feasts more exciting &ndash; without the fuss.There are recipes for sweet treats, lunches on the go, meals for two and weekend feasts, as well as breakfasts and snacks. Discover how versatile these ingredients can be with dishes such as Herby Lentil and Mustard Scotch Eggs; Roasted Red Peppers Stuffed with Smoky Spanish-Style Grains and Rice; Chestnut and Squash Tagliatelle; and Banana, Freekeh and Caramel Cake. Every recipe indicates how long it will take, and includes simple variations to cater for vegans or vegetarians.

The Pulses & Grains Cookbook

Delicious Recipes for Every Day, with Lentils, Grains, Seeds and Chestnuts

DI Helen Grace Novellas

Crumpled, slapdash and foul-mouthed as ever, Detective Inspector Jack Frost struggles to cope with inadequate back-up and never enough time; the unsolved crimes pile up and the vicious killings go on. Frost must cut corners and take risks as he staggers from crisis to crisis, rapists to murderers, missing bodies to discovered body parts; will he be able to keep Denton safe?

DI Jack Frost

Prepare to be gripped by this prequel series to R.D. Wingfield's A Touch of Frost. 
 
Back in Denton, Detective Sergeant Jack Frost returns to investigating murders, finding missing children, and discovering dead bodies in woodland areas. With Detective Inspector Williams missing, and a new policeman, DS Waters, to mentor, DS Jack Frost has to put the stresses and straings of his personal life on hold in order to keep Denton safe.

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