Various AuthorsBestselling International Recipe Books

About

Vegan on the Go (Jerome Eckmeier, Daniela Lais)

Looking for exciting vegan food when you are out and about? Put flavour back into your lunch box with delicious, healthy meals that you can take anywhere. With a focus on easy and affordable vegan lunch ideas, Vegan on the Go packs 100 vegan recipes into its pages, including plant-based snacks and sandwiches, soup recipes, salad recipes, dessert recipes, and more. Whip up portable, quick meals including vegan pizza, polenta parcels, sweet potato burgers, courgetti salad, and tofu sushi. Vegan on the Go tells you exactly how long you need to prepare and cook each lunchbox recipe, with mouth-watering photographs of every dish to whet your appetite. Discover top tips on which ingredients to stock up on, and how to store and transport your vegan lunches to ensure they taste fresh and flavoursome every time.

Baking Yesteryear (B. Dylan Hollis)

A decade-by-decade cookbook that highlights the best (and a few of the worst) baking recipes from the 20th century Friends of baking, are you sick and tired of making the same recipes again and again? Then look no further than this baking blast from the past, as B. Dylan Hollis highlights the most unique tasty treats of yesteryear. Travel back in time on a delicious decade-by-decade jaunt as Dylan shows you how to bake vintage forgotten greats. With a big pinch of fun and a full cup of humour, you’ll be baking everything from Chocolate Potato Cake from the 1910s to Avocado Pie from the 1960s.

5 Ingredients Mediterranean (Jamie Oliver)

5 Ingredients Mediterranean is everything people loved about the first book but with the added va-va-voom of basing it on Jamie's lifelong travels around the Med. With over 125 utterly delicious, easy-to-follow recipes, it's about making everyday cooking super-exciting, with minimal fuss - all while transporting you to sunnier climes. You'll find recipes that empower you to make incredibly delicious food, but without copious amounts of ingredients, long shopping lists or loads of washing up. 65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavours. With chapters on Salads, Soups and Sarnies, Pasta, Veg, Pies and Parcels, Seafood, Fish, Chicken and Duck, Meat and Sweet Things, it will have readers coming back for more, seven days a week.

Test Kitchen: Shelf Love (Yotam Ottolenghi)

Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist. For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all. This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own.

One: Simple One-Pan Wonders (Jamie Oliver)

Quick and easy meals are even simpler when you cook with just one pot, pan or tray. And with each recipe using eight ingredients or fewer, requiring minimal prep (and washing up), they offer maximum convenience. ONE is packed with budget-friendly dishes you can rustle up any time: delicious work from home lunches, quick dinners the whole family will love, meals to get novice cooks started. With over 100 recipes that'll teach you simple one-pan techniques - chapters include Veggie Delights, Celebrating Chicken, Frying Pan Pasta, Batch Cooking and Puds & Cakes - there are plenty of no-fuss, tasty recipes that make this a must-have for every kitchen.

End Your Carb Confusion: The Cookbook (by Scott Parker & Eric Westman)

End Your Carb Confusion: The Cookbook packs in 100 recipes that have been carefully crafted to fit within the three phases of Dr. Westman’s acclaimed diet plan: low, moderate, and higher carb. This phased setup allows you to adjust your carbohydrate intake as needed to meet your health goals and maximize your long-term success. Whether you are strict keto, low-carb, or just want to lighten up on carbs from time to time, this is your ultimate resource for delicious recipes. It features everything from family favourites to succulent steaks and perfect pairings, along with culinary tips from acclaimed chef Scott Parker on making the most of your dishes and flavour combinations.

Plenty (Yotam Ottolenghi)

This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.

Love to Cook (Mary Berry)

'I'm excited to share over 120 irresistible, no-fuss recipes that I hope will bring happiness into your kitchen. Each beautifully photographed dish celebrates the delicious ingredients and flavours I love, and which make cooking at home such a joy.' 

In this brand-new tie-in book to the BBC series, Love to Cook, Mary Berry will help you see your meals in an entirely new light. Every recipe is infused with her love of simple home cooking and fresh ingredients that feed the body and mind. Whether you're trying your hand at Mary's fragrant Kashmiri chicken curry or baking her mouth-watering Lemon limoncello pavlova, it's hard to beat the unique pleasure of making a dish from scratch and enjoying food with family and friends.

Matt Preston's World of Flavour (Matt Preston)

Matt Preston’s mantra is flavour. Tasty and easy-to-make food that puts a smile on your face is what he’s all about. In this colourful new cookbook, Matt brings together our favourite, flavour-filled dishes from all over the world – from carbonara and chicken korma to potsticker dumplings and Portuguese custard tarts – with the intriguing and myth-busting stories behind them. Some recipes are in their classic style, others have a special ‘Matt twist’, and all of them use easily found ingredients. With Matt Preston’s World of Flavour, you’ll not only have the ultimate delicious recipes to perfect and enjoy, but also their surprising histories and facts about them to share around the dinner table.

Jerusalem (Yotam Ottolenghi & Sami Tamimi)

At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food. Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover. Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.