The Land of White

The Land of White is a combination of cookery bookand food memoir which takes the real cookingexperiences from the writer straight to your kitchen.The often eclectic recipes, interspersed withcharming evocations of the author's belovedhomeland, reflect Lebanon's cosmopolitan heritage.The dishes may be simple to make but the results arerich in aroma and flavour, with unique ingredients,and prepare you for a real Lebanese adventure.The fusion of aubergine puree with pomegranaterubies, stuffed Swiss chard cigars and kibbe ballsstuffed with minced lamb all create a rich and mindblowinggastronomic extravaganza!

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.

Starting From Scratch

So you want to start cooking but don’t know the basics? This book will teach you how to make the perfect Bolognese, Lamb Shanks or even a Classic burger; also, it will teach you the basics of all the allergies and diseases, vegetables and meatcuts. A how-to section and legal documents if you want to turn it into a career, perfect for apprentices, teens and anyone who just wants to start cooking. Because it’s never too late. Karl Hoffrichter is a head chef and food writer and shares his simplistic recipes, tips and secrets on how to master those dishes that will impress for friends and family.

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)

Beginner's Cookbook

You will find no gourmet recipes in here. It will only be the quick and easiest way to make something edible. Quick, relating to the preparation time rather than the cooking time. It is aimed at someone leaving home for the first time to which a cooker is a stranger or a student who has suddenly got to feed themselves or even someone who has never cooked before, but has decided to give it a go.

Great Produce Real Food

I want people to realize that you can cook a great meal at home with confidence, whether it be a simple risotto for two or a three-course dinner. For me, cooking is a way of life; you are only going to get out what you put in, so cook with love and care, don’t rush. Cooking shouldn’t be a chore, it should be something you, your family and friends can enjoy together.'Sam PinzoneSam Pinzone is one of Australia’s youngest Executive Chefs. Great Produce, Real Food is his first book. Setting out his mouth-watering recipes in an engagingly relaxed and informal style, Sam reveals how great food can be achieved at home with minimal effort and shows how important it is to source the best produce you can buy.

The Psoriasis Cook

Andy Saunderson had lived with psoriasis for 25 years. In lieu of any changes in the traditional ways of treating the skin condition, he decided to research whether there were any alternatives.He discovered there was a consensus amongst some that psoriasis can be managed in a different way. It can be treated by making changes to your diet and healing from within. This can be achieved by concentrating on a high-alkaline, low-acid-forming diet and drinking various herbal teas to assist in the healing.Andy has devised a nine-stage process that includes over 100 modern and accessible recipes to assist those who have psoriasis, psoriatic arthritis and eczema.This cookbook can empower those who would like to take ownership of their skin condition and to reduce the appearance of it and in a healthy, natural way.

The Wet Fish Book

Everything you wanted to ask a fishmonger but were too afraid to ask!Over the years, Simon Bennett has built a busy fish business down in Dorset. Set against the idyllic backdrop of Lyme Regis, Simon takes you on a tour of south coast seafood. With extensive ‘how to’ guides, and exclusive and some unusual fish recipes, you’ll learn lots.Draw on Simon Bennett’s 25 years’ experience in the fish game. Learn how to source and prepare really fresh seafood. Enjoy exclusive fish recipes from Simon’s celebrity chef friends and customers.

Ramadan Express (English Version)

Ramadan Express

Lina Saad

An indispensable recipe collection packed with ideas and all the inspiration you could ever need for family meals and entertaining.

Your Whisky Journey

Interested in whisky?

An endless journey of fun and intrigue.

Here is a guide to help you navigate the road ahead. Filled with ideas, facts and advice based on the experience of running whisky tasting events over a number of years. Essentially a selection of the questions the author has been asked at these events and the responses (as far as he could remember), along with some humour and interesting facts. There are some useful tips and advice on how to best enjoy your whisky experience and get to the heart, soul and spirit of the spirit.

This will give you a head start in understanding more of a complex, varied and unique spirit. One with a rich history which continues to evolve in some interesting directions and as you explore further will always surprise and delight.

Slow down, take your time and let the whisky do the talking, and above all have a safe journey!

The Art of Parsi Cooking: Reviving an Ancient Cuisine

Niloufer Mavalvala’s The Art of Parsi Cooking introduces Parsi cooking - shaped by Persian and Indian cuisines - with easy preparation and appetizing flavors. Her history of Parsi cuisine is fascinating and well-written, accompanied by tempting recipes. The Art of Parsi Cooking fills a gap in the world of cookbooks.”DENISE LANDIS | PUBLISHER & EDITOR IN CHIEF | THE COOK’S COOK“Wonderful choice of Parsi food favourites of yesteryear. Glad to see my cultural and traditional cuisine revived in such a simple and eloquent way. You do our ancestors proud.”RONNIE SCREWVALA | ENTREPRENEUR, PHILANTHROPIST AND AUTHOR | FOUNDER UTV GROUP UNILAZER VENTURES AND SWADES FOUNDATION“The ancient art of Parsi cuisine translated to modern day cooking - I could happily cook my way through this book”MAHEEN KHAN | FASHION DESIGNER | LABELS: MAHEEN AND GULABO