Visit our mouthwatering recipe book section, which includes general and specialist books (such as vegetarian or various cuisines). We also stock books about cooking, and a small range of wine/beverage guides and restaurant guides.
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Yotam Ottolenghi's award-winning recipes are always a celebration- an unforgettable combination of abundance, taste and surprise. Simple is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Simple showcases Yotam's standout dishes that will suit whatever type of cooking you find easy - whether that's getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you're ready.
The Little Swedish Kitchen
Bestselling food writer Rachel Khoo bid farewell to her Parisian kitchen and moved to Sweden in pursuit of love. Having made the country her home, Rachel now shares over 100 delicious and seasonal Swedish recipes from her new little Scandi kitchen - celebrating traditional fare, embracing local ingredients, exploring what the locals eat at home and offering her own fresh and delicious takes on Swedish recipes. This book may be the next best thing if you can't make it to an IKEA for Swedish meatballs!
New Feast: Modern Middle Eastern Vegetarian
The Middle East - from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula - has long had a vibrant tradition of home-style vegetarian cuisine - from their abundant fresh salads, dips and breads to a diverse collection of delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's recipes are designed for sharing and enjoying in company. Their approach to vegetarian food comes from their love of traditional Middle Eastern flavour combinations and the importance of colour and texture.
This is a new and delicious collection of salads (and sweets!) from indie favourite Hetty McKinnon. Hetty is back with a second cookbook that is equally sure to delight and inspire as much as her first book Community. Neighbourhood ventures a little bit further, with salad and sweets recipes inspired by many different places, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia and many other places around the world for inspiration.
Sirocco: Fabulous Flavours from the East
The No. 1 Sunday Times bestseller Shortlisted for the Book of the Year - Food & Travel Reader Awards From the author of Persiana - the golden girl of Middle Eastern cookery - Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats.
Smith & Daughters: A Cookbook (That Happens to be Vegan)
Many people believe veganism is a trend, that all vegan food tastes the same, boring, bland way and, above all, that it is uncreative, not filling and lacks flavour. Shannon Martinez and Mo Wyse from celebrated restaurant Smith & Daughters don't! In this their first cookbook Smith & Daughters: A Cookbook (That Happens to be Vegan) they ignore convention in favour of plant-based innovation in the kitchen. Across 7 chapters, including big plates, small plates, salads, sweets, dressings and drinks, Smith & Daughters offers 80+ delicious vegan recipes with a Spanish twist to recreate at home.
Cornersmith: Recipes from the Cafe and Picklery
When Alex Elliott-Howery and James Grant opened the doors to Cornersmith, their neighbourhood cafe on an unassuming street corner in Sydney's inner west, they wanted the food to represent the sustainable ethos they held to when cooking at home: making everything from scratch using local, in-season produce; avoiding processed foods; and pickling and preserving to reduce waste. But most importantly, they wanted to serve great-tasting, good-for-you food that everyone would love.
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