A Taste of Lebanon

‘In this book, I bring to life the stories behind the recipes, exploring the culture behind the ingredients and the poetry of their stories through a playful translation of language. It is a fusion of words and food; a cultural education.
‘Each recipe in this collection is inextricably linked to a memory or story from my colourful past; from watching a Lebanese neighbour cooking tomato paste on woodfire to exchanging recipes with my friends at college. My food expands the repertoire of Lebanese cooking by importing from the multicultural melting pot of contemporary London.
‘This is a celebration of seasonal fresh produce, family connections and friendships, and takes you back to basics. Something as simple as “Baked Potato with Kibbeh Spice” is a celebration of ingredients, flavour, and rural village life. This is food to nourish, to share, to enjoy, and to show the healing power that good food has on our lives.’
Mervat Chahine

Baba’s Bites

Baba’s Bites

Simplified Vegan Cooking with an Ayurvedic Twist

NATURAL – VEGAN – AYURVEDIC – SEASONAL

Embark on a culinary adventure with Baba’s Bites, a unique vegan cookbook that transcends traditional food preparation. This handcrafted guide not only offers delicious recipes but also serves as a pathway to mindful eating, connecting the body, mind, and soul through plant-based cuisine. Key Highlights: One-Pot Vegan Delights: Dive into the convenience of one-pot cooking with Matthew’s expertly crafted recipes. Designed for ease and practicality, these dishes simplify your cooking routine without sacrificing flavour or nutritional value, making them perfect for any lifestyle.

Plant-Based Recipes for All Tastes: Our recipe collection spans a wide range of vegan dishes, offering something for every palate. Enjoy the diversity of global flavours and ingredients, all while adhering to a plant-based diet that respects the planet and nourishes the body.

Ayurvedic Insights for Individual Health: Gain insights into Ayurveda and learn how to tailor your diet to your unique body type. Our seasonally inspired recipes are infused with ancient Vedic wisdom, helping you align your diet with your personal health and wellness needs.

Global Flavours, Seasonal Ingredients: Take a gastronomic journey around the world with our globally inspired, seasonally adjusted recipes. From refreshing spring salads to comforting winter soups, these dishes bring the best of each season to your table.

Illustrations That Warm the Heart: Accompanied by Rebecca’s charming hand-drawn illustrations, each recipe is visually enriched, adding an element of warmth and creativity to your cooking experience.

Baba’s Bites is more than just a collection of vegan recipes; it’s a guide to transforming the way you perceive and enjoy food. Suitable for both experienced vegan chefs and newcomers to plant-based eating, this cookbook invites you to explore a world of flavours that nurture your health, happiness, and spiritual well-being. Open its pages to start a journey of discovery, embracing the foods that are truly meant for you.

Baking with Melanie Andrews

Melanie Andrews is a Professional Chef and Masterbaker and the recipes included in this book are her award-winning recipes from the highly successful “Scottish Baking Awards”. Melanie Andrews is the Founder/ Director of these awards in Scotland and she produces an easy guide to successful baking, whether you are baking for the first time or a seasoned baker. In her own words – you cannot fail to bake well if you have the right teacher and the right recipe. Melanie Andrews is at the top of her profession through talent and passion for the first love in her life – baking.

Coconut 100 Ways

I am so grateful that after many years of dreaming, I finally have the opportunity to have my own cookbook published. As a young girl I always dreamed of this and after a long time with many days spent walking around with notepads and jotting down all the recipes I could remember and those I created, I have finally reached the goal which seemed to be so elusive. Creating dishes has always been something which gave me a lot of joy and has always been and will always be my passion.

I have used coconut in nearly every recipe in some way. It is the most versatile fruit I have ever known. The coconut ‘meat’ is used for medicinal purposes, cooking and beauty products. The shell can be used to make decorative items. The husk for cleaning. So come with me to a small town in St. Thomas, Jamaica, surrounded by rivers and join my neighbourhood as we all get together and cook, drink and have a good time.

Cooking in the South of France

Marcia Öchsner is a Le Cordon Bleu (Paris) alumni with experience in various restaurants and teaching. During the past twenty years, together with her family, she has travelled around the world and lived in many countries, such as Brazil, Germany, Portugal, Malaysia and Australia, but it is with France that she identifies herself. Cooking in her kitchen in the south of France is her passion, which she often does between long walks.

Italian And Roman Feasts

This Cookery book is a modern interpretation of Ancient Roman repasts, a fusion of Roman and Italian cuisine transported from the Roman culina into today’s Italian kitchen; but maintaining the history and integrity of the original classical recipes. They are inspired by the gastronome and bon viveur Marcus Apicius, who lived, cooked and entertained during the reign of Emperor Tiberius in Imperial Rome some 2,000 years ago. He was, by all accounts, the Antonio Carluccio of his time. Over 450 of his recipes were recovered and translated in the aftermath of the decline of the Roman Empire, circa 350 AD, and these form the foundation of this book, brought up to date into the Italian kitchen.
The dishes are simple, imaginative and colourful – Italian modern-day food with a classical twist.
A cornucopia of piscean platters, chicken and duck, veal, venison, pork and beef, the menus are accompanied with double sauces and explosions of fresh herbs and spices and a wide range of recipes prepared with the best of Italian vegetables, pulses, salads and sun-blessed fruit.
Each recipe is heralded with an English, Italian and Latin title.

Magikal Mumbai Flavours

‘Food and culture go hand in hand; as life moves on, we win some and we  lose some. There are times where we have to learn to adapt, infusing our  life with flavours. So far, my life – including my journey from the  classroom to the restaurant – has been blessed with some very old as  well as very new recipes of warmth and love.‘Basic Indian cooking  revolves around a healthy lifestyle, and in this wholesome book you will  learn to cook old regional dishes like Malvani chicken (from  Maharashtra on India’s west coast), Mangshore jhol lamb (from Kolkata on  the east coast),  Laccha paratha (from the north), Kerala lamb curry  (from the south coast), as well as modern fusion dishes from the global  food village, such as Mexican chimichangas, Arabic ouzi, Mexican chaat,  butter chicken pizza and spiced pesto fried rice – all with an Indian  twist.‘It has been an absolute pleasure and source of pride to share  the tips and tricks I have inherited to make Indian cooking an  experience for you, whether you are cooking alone or with your family  and friends.’CHEF SEEMA DALVI

Nourish with Nish

Inês, nicknamed Nish by her university friends, pulls together a variety of delicious and nutritious plant-based meals for students trying to save time, money, and preserving their environment. With plenty of applicable student life hacks and easy recipes, this book aims to guide students through their new lives at university. With a fresh and relatable perspective on how to transition into veganism, plenty of top tips on studying, budgeting, managing stress and learning the basics (and more) in the kitchen, this vegan student handbook is every student’s must-have. From pastas to brownies, from how to do your laundry to getting food as a vegan after a night out, this book covers it all. This guide is packed with nourishing, wholesome and filling meals, soups and smoothies to get you through those dreaded 9 A.M.s and late library sessions – you’ll be going home ready to impress.

Sex, Drugs and Pots & Pans

Do you love classic rock music and food, and cooking? If so, this is the perfect book for you, your family, and your friends. The greatest songs of the 60s, 70s and 80s combined with the tastiest meals globally all wrapped in one book. Cover to cover, you will rock and roll to your heart's delight.

The Go-To Cookbook

The Go-To Cookbook is written for people with busy lives who want to cook the best recipes for all occasions. Over 100 tried and tested recipes reflecting 50 years of cooking in a changing world. These recipes will become some of your own family classics. Recipes that give an insight into how taste, food availability and diet has changed over the years. Useful tips on planning ahead to save on waste, cost and time. This book reflects Helen’s life in the kitchen through happy and also very challenging times. This book has been written in memory of Helen’s youngest daughter, Vicki, who tragically died of cancer at just 22.

Every penny from this book will be donated to Macmillan via the Vicki Cole tribute fund.

(https://tributefunds.macmillan.org.uk/in-memory/VickiCole)

The Little Book of Elderflowers and Berries

The amazing elder tree produces wonderful, fragrant, cream flowers followed by rich, burgundy-coloured berries. Used as culinary ingredients, both can be turned into so many exciting recipes. The contrasting flavours are quite different, and this is reflected in how they are used.
Elderflowers are fragrant and light, giving inspiration for cool sorbets, foamy desserts, cheesecakes and creamy panna cottas. Elderberries are rich and dark with an intense flavour. These can be used to make wonderful drinks as well as cakes, pastries, bread and savoury dishes.
All recipes are illustrated with full colour photographs.

The Little Book of Sloes and Crab Apples

Sloes are not just for making gin, they are an extremely interesting fruit with an intense flavour. Together with crab apples, these magical ingredients have inspired me to create thirty original recipes. Crab apple recipes include Toffee Apple Cupcakes, Strudel and Preserves. Sloes I have used to create drinks, chocolates with gin-soaked sloes and recipes for the festive season.
All the recipes are visually illustrated with full colour photographs and are easy to prepare and make.