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A A Gill

Andrew Swanston read law at Cambridge, but was inspired to write by his lifelong interest in early modern history. His Thomas Hill novels – The King’s Spy, The King’s Exile and The King’s Return – are set against the backdrops of the English Civil War, Cromwell’s Commonwealth and the early Restoration respectively. He is also the author of Waterloo: The Bravest Man and Beautiful Star and Other Stories. His first historical thriller set during the reign of Elizabeth I – Incendium (published in paperback as The Incendium Plot) – introduced readers to the academic, lawyer and intelligencer Dr Christopher Radcliff, whose adventures continue in Chaos. Andrew Swanston lives in Surrey.

A D Swanston

A E Langsford

A G Hopkins

A. J. BAIME is the New York Times best-selling author of The Arsenal of Democracy: FDR, Detroit, and an Epic Quest to Arm an America at War and Go Like Hell: Ford, Ferrari, and Their Battle for Speed and Glory at Le Mans. Both books are in development for major motion pictures. Baime is a longtime regular contributor to the Wall Street Journal, and his articles have also appeared in the New York Times, Popular Science, and Men’s Journal. He lives in Granite Bay, California. Visit him at facebook.com/ajbaime and trumanbook.com.

A J Baime

A J Jacobs

A J P Taylor

Anthony James Pollard is a British medieval historian, specialising in the fifteenth century and in particular the Wars of the Roses. A leading authority in the field, he is profesor emeritus of Teesside University. His books include North-Eastern England during the Wars of the Roses, Richard III and the Princes in theTower, Imagining Robin Hood: the Late Medieval Stories in Historical Context and Warwick the kingmaker: Politics, Power and Fame.

A J Pollard

A J Rochester

A K Benjamin is a clinical neuropsychologist and the author of Let Me Not Be Mad: A Story of Unravelling Minds.

A K Benjamin

A. L. Berridge read English at Oxford, and taught for ten years before moving into television, where her production credits range from period drama and thrillers to long-running soaps. She has written two previous novels, Top Ten besteller Honour and the Sword and In the Name of the King. Into the Valley of Death is her third novel.

A L Berridge

Alison Gaylin's first job was as a reporter for a celebrity tabloid, which sparked a lifelong interest in writing about people committing despicable acts. More than a decade later, she wrote and published her Edgar-nominated first novel, HIDE YOUR EYES. 
 
She's since published nine more books, including the USA Today and international bestselling Brenna Spector suspense series, which has been nominated for the Edgar, Anthony and Thriller awards and won the Shamus award. 
 
She lives in upstate New York with her husband, daughter, cat and dog.

A L Gaylin

A Maxwell-Hyslop

A McArthur

A P Wavell

A.S. Webb is the Sunday Times bestselling author of Daughter of Chaos, the first instalment of The Dark Pantheon Trilogy. She is inspired by stories rooted in history and mythology, that push the boundaries of imagination and urge us to reflect on what it means to be human.

A S Webb

A. A. Dhand is the author of six previous novels, and has been shortlisted for the CWA Steel Dagger Award. His DI Harry Virdee novels are currently being adapted for TV by the BBC. He was raised in Bradford and spent his youth observing the city from behind the counter of a small convenience store. After qualifying as a pharmacist, he worked in London and travelled extensively before returning to Bradford to start his own business and begin writing. The history, diversity and darkness of the city have inspired all his novels. For more information about A. A. Dhand and his books, follow him on X @aadhand, and on Instagram @aa_dhand.

A. A. Dhand

A. A. Gill

A. A. Milne

A. Anatoli

A. B. Poranek grew up sharing her time between Ontario, Canada and rural Poland, and eventually completed a veterinary degree at the Warsaw University of Life Sciences. A lover of mythology and history, she enjoys exploring both in her writing. Her debut novel, Where the Dark Stands Still, an instant New York Times bestseller, is an ode to Poland's folktales, while A Treachery of Swans transports readers to a world inspired by 17th century France.

A. B. Poranek

A. Bradley

Professor A. C. Grayling is Principal of the New College of the Humanities at Northeastern University, London, and a Supernumerary Fellow of St Anne's College, Oxford. He has written and edited over thirty books on philosophy, history, science and current affairs. For several years he wrote columns for the Guardian newspaper and The Times and was the chairman of the 2014 Man Booker Prize.

A. C. Grayling

A.D. Miller is the author of Snowdrops, The Earl of Petticoat Lane and The Faithful Couple. Snowdrops was a bestseller and was shortlisted for many prizes including the Man Booker and the CWA Gold Dagger. It was translated into 25 languages. As Moscow Correspondent of The Economist A.D. Miller has travelled across the former Soviet Union and covered the Orange Revolution in Ukraine; he is now the magazine’s Culture Editor based in London. 
 
admillerbooks.com

A. D. Miller

A. E. Ellis

A. E. W. Mason

A. Humphreys

A. Igoni Barrett was born in Port Harcourt, Nigeria, in 1979 and lives in Lagos. He is a winner of the 2005 BBC World Service short story competition, the recipient of a Chinua Achebe Center Fellowship, a Norman Mailer Center Fellowship, and a Rockefeller Foundation Bellagio Center Residency. His short story collection, Love is Power, or Something Like That, was published in 2013. In 2014 he was named on the Africa39 list of sub-Saharan African writers under 40. Blackass is his first novel.

A. Igoni Barrett

The short life of A.J.A. Symons (1900-41) was described by his biographer as an intricate and largely harmless confidence trick. His many interests included the collection of musical boxes and rare books as well as the study and practice of forgery; they left him time to edit an anthology of Edwardian verse and compose studies of H.M. Stanley and other notable figures. He is remembered for The Quest for Corvo, one of the most remarkable biographies ever written, and for co-founding the Wine and Food Society.

A. J. A. Symons

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Carole Bamford

'Real, simple, organic and sustainable food is what Daylesford offers - and these are the recipes for putting it on your table' 
Raymond Blanc 
 
'Now more than ever chimes with the way we want to eat' 
The Times 
 
 
A fully updated reissue of the pioneering seasonal cookbook by Carole Bamford, the founder of Daylesford. 
 
This book shares over 150 seasonal recipes created in Daylesford's kitchens and using produce grown sustainably in the farm's fields. With sections on soups, salads, savoury dishes, meat, fish and bread, A Love for Food is a timeless cookery bible. 
 
This beautiful new edition, which uses fully recycled paper, makes a natural companion to Nurture, which tells the Daylesford story. 
 
'Seasonal classics' 
BBC GOOD FOOD 
 
 
'Carole Bamford's elegant, unfussy approach shines through' 
Tatler 
 
'Supremely sophisticated - yet surprisingly straightforward' 
Stylist

A Love for Food

Recipes from the Fields and Kitchens of Daylesford Farm

Over 40 years ago, Carole Bamford began a journey towards a more conscious way of life. What began as a desire to make a small difference to the health and future of our planet has grown from a collection of empty barns, bare fields and a small herd of dairy cows, to become Daylesford Organic, one of the most sustainable farms in the UK. 
 
Nurture tells the story of how and why it all began and brings to life the principles, ideas and beliefs that have made Daylesford what it is today. From sustainable farming to holistic health, Nurture shares Carole Bamford’s vision for a more mindful way of life and how we can all nourish our bodies, mind and spirit in a simple and balanced way. 
 
At the heart of Daylesford is its connection to the land and the book also celebrates the bountiful organic produce it reaps with a selection of seasonal recipes. Packed with flavour and nourishing ingredients, choose from colourful salads and hearty stews, indulgent puddings, meals for special occasions and food for those times when you need an additional boost of nutrients. 
 
Nurture is a celebration of the bounty that nature provides, and a reminder that we must all take care of the land we live off, so that future generations can enjoy its riches too.

Nurture

Notes and Recipes from Daylesford Farm

Laura Harper-Hinton

Miles Kirby

Chris Ammermann

Caravan is London's award-winning, hugely popular collection of restaurants. Caravan is about living and eating well. 
 
With Dining All Day, Caravan has the whole day covered. It begins with morning brews, healthy breakfasts and unbeatable brunches; next up are fresh lunchtime salads, soups, vegetables and grains, then a pause for afternoon bakes, before rounding the day off with stunning dinners, puddings and of course cocktails on the side. 
 
Founded by New Zealanders Chris Ammermann, Laura Harper-Hinton and Miles Kirby, Caravan embodies an antipodean, 'well-travelled' food culture and with this book you can get exactly what you are craving at any time of day. 
 
The ethos is bold flavours and global influences, relaxed and approachable recipes, vibrant and healthy ingredients.

Caravan

Dining All Day

Mary-Anne Boermans

Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage. 
 
DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional. 
 
This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes. 
 
DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.

Deja Food

Oonagh Simms

Discover decadent marshmallows in grown-up flavours like Earl Grey, Passionfruit &amp; Ginger and even Campari - let The Marshmallowist share the secrets of today's coolest confectionery. 
 
 Think marshmallows are just pink or white balls of tasteless fluff? Think again, and prepare to be amazed by delicious, decadent flavour combinations and recipes. 
 
The Marshmallowist began life as a street-food stall on London's iconic Portobello Road, bewitching passers by with marshmallows of unimaginable lightness and fascinating flavours. A Paris-trained patissiere, her creations proved so popular that she now has a bakery all of her own, and sells her wares through the very best food shops including Harvey Nichols and Selfridges. 
 
This, her first book, offers sweet treats for every season, as well as tips on how to get your mallow just right. There's a flavour combination masterclass, as well as recipes sweet marshmallow-themed desserts and treats, such as a brioche loaf, rocky roads and hot chocolate: everything you possibly could need to master the marshmallow in the comfort of your own kitchen.

The Marshmallowist

Anna Del Conte

From the award-winning and much loved Italian food writer Anna Del Conte comes a beautiful and inspiring book about cooking with children. 
 
Coco is Anna Del Conte's 12-year-old granddaughter and her tireless helper in the kitchen. From a very early age, Coco showed an interest in food and cooking - Anna taught her to smell and taste food, and soon enough Coco was able to start helping, progressing from decorating cakes to making pasta to conjuring up her favourite tagines. 
 
Taking us from the simple dishes of the early stages, through to more complex cooking for older children - by way of meatballs, Coco's first biscuits, lamb with couscous and sweet ricotta pancakes - and illustrated with beautiful photographs, Anna Del Conte brings us the best of all the recipes they have cooked together. In a relaxed, informal style, she shows how to teach children the importance of seasonal food, how to introduce new skills and techniques, and how to choose the best ingredients. But Cooking with Coco is also an inspirational reminder of how much fun families can have together in the kitchen. 
 
Written by an internationally renowned cook, food writer and grandmother, for all the eager - and sometimes mischievous - faces around her table, Cooking with Coco is a book for anyone who wants to introduce children to simple, healthy and delicious cooking and the joy and satisfaction of making it themselves.

Cooking with Coco

Family Recipes to Cook Together

Clare Lattin

Tom Hill

‘Full of simple, seasonal dishes you will want to eat now’ Sunday Times 
 
In the heart of London’s Soho is Ducksoup, a tiny neighbourhood restaurant where you can eat simple plates of exactly what you might want at any time of day. 
 
This book is packed with delicious favourites from the menu whose influences include the warm blue skies of Italy, spices and flower blossom of the Middle East, and the smoky earthiness of Scandinavia. These recipes have a common thread: simple details – a squeeze of burnt lemon, a toasting of nuts, or a spoonful of piquant green 
sauce – which elevate flash-in-the-pan plates and slowly-stirred pots alike into something special. 
 
This pared-back approach to food is simple and achievable, and will transform your everyday cooking.

Ducksoup Cookbook

The Wisdom of Simple Cooking

Alice Hart

Start the new year right with this modern vegetarian bible for delicious, nutritious food. Perfect for lifelong vegetarians, those just getting started and those trying out Veganuary. 
 
Raw Thai salads, hearty quesadillas and a vegan chocolate layer cake are among the 200 recipes that make up this delicious, flavour-packed book. Covering a wide range of nourishing, vegetarian meals, chapters focus on moods and occasions such as Mornings, Grazing, Quick, Thrifty, Gatherings, Grains, Raw-ish and Afters. 
 
The marriage of healthy vegetarian recipes with an indulgent twist are intrinsic to everything Alice Hart cooks. She cooks colourful and natural ingredients with taste and enjoyment in mind and with these recipes you can turn dull Veganuary dishes into meals that zing and sparkle. 
 
The New Vegetarian will speak to everyone who loves feel-good food for your body and the planet. 
 
'I could cook from this book every night and have the perfect supper on the table daily' Nigella Lawson

The New Vegetarian

‘the best vegetarian book I’ve ever read’ Diana Henry

Milton Crawford

Discover the perfect cookbook to make lockdown Valentine's day special. 
 
This book offers a unique culinary slant on dinner à deux with fun and adventurous recipes that will help love to blossom, tease palates and arouse the senses... and make all the difference between a firecracker of an evening and a damp squib: 
 
Something to Slurp on - get the juices flowing with a Basil Martini or a Bloody Mary with Clam Juice 
 
Nibbles and Tit-bits - get down to some fun foreplay with Spiced Honey Almonds or Caviar Blini 
 
Shapely Veg - get forking Asparagus with White Crab Meat or Pommes Sarladaises with Truffles 
 
Smooth and Slippery - serve Milton's Moules or Salmon Tikka Skewers with Dill and Pomegranate Raita for a boost in the bedroom 
 
Flesh - wrap your mouth around Pot-roast Haunch of Venison and Beef Fillet, Ceps and Marsala Sauce 
 
The Spice of Life - get hot and spicy with Saffron Roast Chicken or Paneer Chilli 
 
Getting Fruity - with Pineapple and Pork Curry or Poached Quince with Mascarpone and Gorgonzola Cream 
 
Sweet Bits - down and dirty desserts, from Chocolate Chilli Fondant to Raspberry Rose Puddin' 
 
Read on and let Milton Crawford share his secret potions of love. 
 
'Cooking is like love: It should be entered into with abandon or not at all' Harriet van Horne

The Lover's Cookbook

Martha Swift

Primrose Bakery is renowned for easy, foolproof and delicious recipes. This book has over 100 of the very best new recipes from the bakery. It is for anyone who wants fun, great-tasting recipes which genuinely work. 
 
Whether you want to bake a seasonal recipe, something for a special occasion, or something to suit that day’s mood this one-stop baking bible has it all.

Primrose Bakery Everyday

Alex Hoffler

Stacey O’Gorman

Feast your eyes upon unusual edible gifts, cool confectionary and delicious things in all colours of the rainbow in recipes that burst with flavour and are totally on trend. 
 
 Get your glitter out and get inspired. 
 
Think raspberry &amp; lemon layer cake decorated with splattered buttercream and Persian fairy floss. Flavoured honeycombs from hazelnut &amp; coffee to rhubarb &amp; rose. 'CRACK' brûlée tart with homemade vanilla bean paste. Coyo, mango and raspberry rockets and the MOTHER of all carrot cakes. This book is EVERYTHING SWEET - Meringue Girls-style. 
 
Chapters include Gifts, Gifts, Gifts; Cakes &amp; Dreams; Ain't No Party Like An MG party; Save Room for Dessert; Just Add Glitter and Back to Basics.

Meringue Girls

Everything Sweet

Mary McCartney

Discover delicious vegetarian meals that will nourish and delight all the family. 
 
There are moments in our lives, and throughout the year, when we come together with our friends and family - and food plays a huge part in turning these moments into something special. Traditionally, many of these occasions called for meat: roast beef for Sunday Lunch, or burgers at a BBQ. 
 
However, Mary wants to show us that vegetarian cooking is just as celebratory and special, food that can adapt to even the trickiest of demands. In At My Table, she has created an inspiring and approachable selection of food for occasions that range from the festive feasts to the perfect Veganuary meal for two, all built around complete menu plans. Each menu has at least four recipes and is designed to help us plan satisfying and delicious meat-free meals. 
 
'I see this new cookbook as a personal journey... a complete range of vegetarian menus to make all these occasions special and, I hope, to create great memories.' 
 
With stunning photography - including family pictures from both past and present - At My Table is about food that brings people together, food that we share with those we love and becomes part of our memories.

At My Table

Vegetarian Feasts for Family and Friends

Emma Marsden

Fill your home with Christmas sparkle with these quick and easy festive-themed recipes 
 
Make your own edible gifts - from Red Robin Lollypops to Snowball Truffles 
 
Create simple party canapés and snacks 
 
Bake Snowflake Cupcakes for a Christmas tea 
 
Whip up home-made hot chocolate with a touch of spice 
 
Everything you need for a delicious and decorative festive season!

Christmas on a Plate

Discover this lavish cookbook from the Primrose Bakery, full of scrumptious seasonal treats 
 
 Christmas time is all about tradition, from the songs we sing to the food we eat, but, from mince pies to Christmas pudding, the food of Christmas could always benefit from extra help to make it shine just a little bit brighter. 
 
The Primrose Bakery has been bringing an extra bit of twinkle to their Christmas baking for over a decade and in this book reveal their unique twists and exciting reinventions of traditional Christmas treats, as well as all-new recipes to breathe fresh life into your festive baking repertoire. 
 
The chapters feature over 100 delicious recipes for seasonal cupcakes, impressive wintry celebration cakes and stunning dessert centrepieces, as well as charming biscuits, cinnamon-scented loaves, indulgent bars and brownies and wonderfully personal edible gifts. Step-by-step sequences reveal the secrets behind assembling a perfect layer cake, building a magnificent gingerbread house from scratch and rolling a perfect festive Yule log, and, in true Primrose Bakery-style, the recipes are all easy to follow for wonderful results at home. 
 
From warming Eggnog Cupcakes and decorative and delicious Popcorn Baubles to a lavish Christmas Pavlova Wreath or decadent Christmas Pudding Cake with Mulled Wine Icing, this book offers wonderfully festive recipes to make your Christmas baking a triumph.

Primrose Bakery Christmas

Ruby Tandoh

A joyful, passionate baking book from the Sunday Times top ten bestselling author of Eat Up. 
 
‘Must. Have. Now’ Marie Claire 
 
 
Crumb is about flavour, first and foremost – a celebration of the simple joy of baking. Ruby’s recipes delight in new tastes and combinations, as well as the rediscovery of old favourites, to create food that is exciting without ceremony or pretence. 
 
 
In a delicious blend of practicality and creativity, Ruby encourages novices and seasoned bakers alike to roll up their sleeves and bake – even if they don’t have the proper equipment or know-how. 
 
From Lemon &amp; Marzipan Cupcakes and Rye Caraway Bagels, Rose &amp; Burnt Honey Florentines, Croissants and Custard Doughnuts, to Butternut Squash &amp; Mozzarella Tartlets and Sticky Toffee Pudding, these are recipes that will quickly become some of your best loved. 
 
With writing to be savoured as much as the recipes, tips and techniques to guide you and plenty of ideas for variations, this is a baking book to be inspired by, to read and cherish.

Crumb

The Baking Book

Michael Rips

A refreshing antidote to the saccharine charms of Peter Mayle's A Year in Provence and Frances Mayes' Under the Tuscan Sun, this is the quirky and hilarious memoir of a criminal lawyer who gives up his New York practise to spend a year in the Etruscan town of Sutri, near Rome, where he moves - reluctantly - with his artist wife and baby.  Himself something of an eccentric from a bizarre Nebraskan family, he has spent his adult life living in hotels; and in Sutri, he heads straight for the caf- in the main square.  From there he observes the baroque events of small-town life, conjures up a cast of Italian eccentrics (including Pasquale and his hypersensitive organ of smell), and relishes the weirdness and the wonder of Sutri's history, folklore, architecture and above all its food - particularly the notorious 'fagioli regina' (beans in a tomato and pig skin sauce) and the annual Bean Festival.   Part of the delight of reading this memoir is that it not only evokes the sights and smells of an ancient and little-known town in Southern Italy, and brings its people to extraordinary life, but it also reveals the irresistible foibles and philosophy of a talented and unusual mind. Funny, philosophical and surprisingly moving, this is the story of how a rootless American finds home in the most unexpected places and how Pasquale and his compatriots put life into perspective in the strangest way.

Pasquale's Nose

Marika Gauci

Want to know how to make a pie? This little book of pie recipes packs a big punch in flavour and baking know-how. 
 
Comprehensive guidelines show how to make pastry - shortcrust, rough puff, tartlet and flaky; how to crimp, lattice or plait your pie for a perfect finish; and how to store and reheat your pies so that not a crumb of your pie making goes to waste. 
 
Savoury recipes include classics like Steak &amp; Guinness Pie and Chicken, Leek &amp; Bacon; seasonal treats like Waldorf Salad, Minute Picnic Pasties and Porky Pies; plus Mediterranean-inspired twists such as Italian Sausage &amp; Pesto, French Onion Soup Pie, Lamb, Lemon &amp; Oregano and Turkish Breakfast Pie. 
 
Indulgent sweet pie and tartlet recipes include classic Twin Peaks Cherry and Apple pies plus unique Honey &amp; Walnut 3-Bite Pies and Chocolate, Date &amp; Ginger Tart. 
 
Pies rule! They look good, taste good, and pie-maker Marika Gauci (who also runs the only Pie making workshops in London) shows just how to get glorious golden pies baking in your oven.

The Little Book of Pies

Sweet and Savoury Pies and Tarts For All Year Round

Toponia Miller

Taylor Boetticher

'A cracking book!' Tom Kerridge 
 
The tradition of preserving meats is one of the oldest of all the food arts. Yet, most people simply associate charcuterie with a delicious platter of meats at a restaurant. 
 
But real charcuterie goes well beyond that. At its most basic level it is the technique of seasoning, processing, and preserving meat, but the charcutier’s bounty ranges from sausages and hams to stuffed game birds and elaborate roasts. Charcuterie can be a succulent confit duck leg on a bed of crisp greens, a rich and meaty stew, or a picnic blanket laden with pâtés, pickled vegetables and slices of fragrant salami. 
 
 With over 125 recipes and fully illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, plus a primer on whole-animal butchery, this definitive cookbook explains professional techniques that will enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level. 
 
Start with a whole hog middle, stuff it with herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent take on porchetta. Or brandy your own prunes to stuff a decadent duck terrine. If it’s sausage you crave, grind, case, link, loop and smoke your own kolbász. This book will help you fill your larder with jars of suet and drippings, tubs of flavoured butter and pots of confit. It will show you how to turn a haunch of pork into creamy lard, a heady broth or a smoked ham, and how to whip up an elegant pâté, a hearty pot of soup, or a mess of savoury scones. 
 
With its impeccably tested recipes, this instructive and inspiring tome is destined to become the go-to reference on charcuterie – a treasure for anyone fascinated by the art of cooking with and preserving meat and an indispensable classic for years to come.

In the Charcuterie

Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

Caroline Craig

Sophie Missing

New to making your lunch at home? Staring into your fridge in despair? 
 
 The Little Book of Lunch is for you! 
 
 Filled with delicious and simple recipes, The Little Book of Lunch has clever approaches to classics making them easy for working from home, meals that taste delicious at room temperature, quickly assembled dishes for when you barely have five minutes and recipes for when the cupboards are bare. It includes: 
 
 -Wholesome and healthy salads like tabouleh 
 -Indulgent and decadent dining like grilled halloumi, vegetable and avocado couscous 
 -Sandwiches for when you are chained to your desk like guacamole and tomato salsa on rye 
 -Store-cupboard snacks like spicy lentil and coconut soup 
 -Sweet treats to brighten up the day like salted caramel brownies 
 
‘Packed full of food you can really get excited by, it's a much-needed rallying call to reclaim the lunch hour!’ Felicity Cloake

The Little Book of Lunch

Show your loved ones just what they mean to you with these brilliant and creative ideas for food cooked with love. 
 
- Surprise mum on Mother's Day with pretty lace-pancakes 
- Prepare a romantic meal for two with steak and heart-shaped potato chips 
- Pack a lunchbox filled with love for a first day at school 
- Bake a hearty Braveheart Pie for the whole family on a cold winter’s night 
 
Sweet recipes include fruit-filled champagne jellies, spiced chocolate mousse with shortbread hearts, and heart-shaped marshmallows. Savoury treats include love-heart ravioli, truffle-flavoured pizza and savoury pie pops. 
 
These are recipes that fill your heart with love that will keep your belly satisfied, too.

Heart on a Plate

Heart-Shaped Food For the Ones You Love

*Winner of the Guild of Food Writers First Book Award 2014* 
 
Food writer and baker extraordinaire Mary-Anne Boermans has delved into the UK’s fine baking history to rediscover the long-forgotten recipes of our past. These are recipes that fill a cook with confidence, honed and perfected over centuries and lovingly adapted for use in 21st-century kitchens. 
 
Here you will find such tempting delights as Welsh Honey Cake, Lace Meringues, Rich Orange Tart, Butter Buns, Pearl Biscuits and Chocolate Meringue Pie. They are triple-tested recipes that do not rely on processed, pre-packaged ingredients and they are all delicious. And Mary-Anne reveals the stories behind the bakes, with tales of escaped princes, hungry politicians and royal days out to sample the delicacies of Britain’s historic bakeries. 
 
This very special collection sits confidently among the best of British cookery writing, with recipes that have stood the test of time and that will both surprise and delight for years to come.

Great British Bakes

Forgotten treasures for modern bakers

Jojo Tulloh

Those of us living in towns and cities might think that the pleasures of growing our own food, watching the seasons pass with the changing produce and getting our hands stuck into the soil are beyond our reach. But a growing number of urban dwellers are realising that there are ways of connecting with the land, and enjoying the sheer pleasure of watching something grow, without giving up the joys of living in the city. 
 
Jojo Tulloh takes us to her inner-city allotment and guides us through a year of cooking, inspired by the food that has sprung from her surprisingly fertile patch of East London waste-ground.

East End Paradise

Kitchen Garden Cooking in the City

Whether it's a quiet pint of ale in a well-heeled watering hole or Jäger bombs at 2 a.m., one thing always follows another: hunger. 
 
All too often we cave in to the booze munchies and settle for kerbside cheesy chips or a dreadful doner kebab. There is another way. A better way. 
 
Unlike driving, texting and neurosurgery, cooking can be improved by a drinking session. This book offers delicious recipes tailored to your level of tipsiness and perfect for soaking up the worst of it. Spicy Thai-style pork burgers, a quick couscous chicken biryani or authentic smoky burritos can be delectable and, more importantly, achievable with THE DRUNKEN COOKBOOK in hand.

The Drunken Cookbook

Chris Windle

The word is out: horses really are for courses. 
 
Interest in cooking with horsemeat has been piqued by the recent horsemeat scandal, with butchers across the UK reporting customers curious to try it for themselves. Destined to become a firm favourite, horse is galloping onto the nation’s menus. 
 
Across the world it is considered a delicacy, a lean and delicious meat and a great addition to a stable diet. So the time has come to take the reins and get cooking: The Horsemeat Cookbook is a fun, light-hearted recipe book aimed at the gift book market and those interested in cooking with this healthy, low–calorie meat. 
 
Recipes will include classics such as the Italian Pastissada de Caval and Pot-au-feu de cheval, a traditional French horse stew; Yuk Hui, a Korean raw horse salad; and Beshbarmak, the national dish of Khazakhstan. 
 
Complete with information on nutritional benefits, cooking times and guides on which cuts to use for which dish, with The Horsemeat Cookbook your family and dinner guests will be chomping at the bit for more. And along with all that, there are even some horsemeat jokes thrown in for good measure.

The Horsemeat Cookbook

Agnes Marshall

'One of the greatest culinary pioneers this country has ever seen' - Heston Blumenthal 
 
‘The aim of the properly constructed sweet is to convey to the palate the greatest possible amount of pleasure’ - AA. B. Marshall 
 
This ultimate ice cream collection was first published in Victorian London by ice cream entrepreneur, Agnes B. Marshall. 
 
Its divine delights include thirst-quenching ice creams, sorbets, mousses and iced soufflés, such as: 
 
Burnt Almond Cream Ice 
Sorbet of Peaches 
Maraschino Mousse 
Chateaubriand Bombe 
Plombière of Strawberries 
Muscovite of Oranges 
 
These simple recipes are fully updated and can be made as easily using traditional methods and a home freezer, or with modern appliances and an ice-cream maker. 
 
As Voltaire once said: ‘Ice cream is exquisite. What a pity it isn’t illegal’

Ices and Ice Creams

Mark Kurlansky

The winner of the Glenfiddich Best Food Book Award leads is on a dazzling culinary tour around the world and through history - from the fifth century BC to the present day. 
 
Presented by subject - including 'Food and Sex', 'Bread', 'Rants' and 'Dessert' - and illustrated with Kurlansky's own pen-and-ink drawings as well as classic photographs, this wonderful collection, like the very best meal, is varied, delicious and uniquely satisfying.

Choice Cuts

a miscellany of food writing

Frances Leech

At 5.37 a.m. my alarm goes off for the first time. By 6.09 a.m. I will be waiting on the metro platform. By 6.27 a.m. I pull open the swing door and duck under the pink curtain of the pâtisserie. I am probably last. In our tiny bakery on the other side of Paris, our cakes are made in the early morning, to preserve that freshness and crunch. 
 
Following in the footsteps of Rachel Khoo, Frances Leech has been lured to the city of love by puff pastry. For the past year she has worked in a small little French-Japanese pâtisserie where margins are small and the pressure is on. On any given day this small bakery uses 100 passionfruit and coconut mousses, 18 kg of chestnut and rum paste for Mont-Blanc tarts alone. 
 
Frances trains alongside her Japanese colleagues perfecting meringues, passionfruit mousse, millefeuille and sticky caramel as well as a working knowledge of idiomatic Japanese. She feels incompetent, clumsy, tall and gets burned a lot. But her colleagues are patient and kind and she learns to love the art of pastry, despite the early mornings.

Kitchen Rhythm: A Year in a Parisian Pâtisserie

Deb Perelman

You don't need to be a chef, you don't need special ingredients, you don't even need a big kitchen. Discover every day deliciousness with The Smitten Kitchen Cook Book. 
 
 
There is a half-galley kitchen in New York with just a single counter, a tiny stove, pans stacked high in the corner - yet it has conjured up stews and slaws, salsas and pestos, tatins and cheesecakes. All to-die-for. 
 
This is Deb Perelman's kitchen. Deb is an ordinary home cook who believes food should be a pleasure and deliciousness a guarantee. So she founded www.smittenkitchen.com, her award-winning blog, where she concocts, tweaks and obsessively tests the best imaginable recipes for the everyday cook. 
 
These are recipes you'll bookmark, share, and make your own, whether it is Courgette Ribbons with Almond Pesto for a summer lunch, Everyday Margherita Pizza for the family, Seared Halibut with Gazpacho Salsa for a weekend dinner, or Tiny But Intense Chocolate Cake for a special treat. 
 
'I'm a longtime fan of the blog and this is a wonderful cookbook' Rachel Khoo, Little Paris Kitchen

The Smitten Kitchen Cookbook

Everyday deliciousness you can cook anywhere

Claire Ptak

Chocolate chip with chocolate marshmallow. 
Raspberry and nectarine with vanilla bean. 
Red velvet with old-fashioned buttercream 
 
Welcome to the irresistible world of the whoopie pie. These delicious little delights, which hail originally from America, are baking's latest trend. 
 
With over 60 mouthwatering recipes this is a Whoopie-baker's bible. It has treats for every occasion including seasonal flavours like rhubarb with vanilla custard, indulgent treats like pumpkin with cream cheese, and cute party snacks like mocha-orange with espresso cream. It even includes alternative sandwich-cookie recipes such as chocolate macaroons and peanut butter cookies. 
 
Find out what all the fuss is about with The Whoopie Pie Book.

The Whoopie Pie Book

Stevie Parle

Emma Grazette

Stevie Parle and Emma Grazette are on a mission to spice up Britain's kitchens and revolutionise the way we cook with the treasures hidden away in our cupboards. This book, accompanying the award-winning Channel 4 series, will show just how to bring the magic of spice into your home. 
 
Emma and Stevie have been on a journey to all corners of the world to discover the secrets of six essential everyday spices, learning from the world's experts - the people who grow and cook with them every day. In this book they share the best recipes, therapies and mementoes from their journey. 
 
Their recipes are inspired not just by the countries visited on this trip, but from all over the world. Some are hot, some sweet, some subtle, and they're all special, take less than twenty minutes to prepare and are really easy to cook. And as well as exploring the culinary uses of each spice, Emma also reveals their therapeutic value through the secrets she discovered from the remarkable people she met on her journey. 
 
With over 100 thoroughly tested recipes, therapies and photography from an incredible journey, let Spice Trip transform your cooking and your life from the ordinary to the extraordinary.

Spice Trip

The Simple Way to Make Food Exciting

The year is 1Q84. This is the real world, there is no doubt about that. But in this world, there are two moons in the sky. Discover the 1Q84 Trilogy by Haruki Murakami.

1Q84

365 Days of Art

A BBC Christmas

A Black Book Thriller

A Box Full of Murders

A Cal Leandros Novel

A Christmas Mystery

The intelligent and capable police commissioner Guido Brunetti confronts crime in and around his home town of Venice.

A Commissario Brunetti Mystery

A DC Smith / Kings Lake Investigation Series

A Daisy Story

Chronicling the lives of over three hundred characters, unrivalled for its scope and humour, this is a unique evocation of life in twentieth-century England.

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