Cooking the Books

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Plenty More by Yotam Ottolenghi

Yotam Ottolenghi’s Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes.

The New Easy by Donna Hay

Quick and easy tricks, tips and recipes for super easy, super delicious meals. Donna Hay is all about making life easier. With her new book, Donna is all about giving you simple, easy and no-fuss recipes, techniques, tips and tricks to make cooking meals super easy, super delicious and super quick. The New Easy makes cooking fast, fun, easy and enjoyable, and is the perfect companion for every busy cook.

Delicious Love To Eat by Valli Little

There’s no better way to bring fresh inspiration to your everyday cooking than looking beyond your own kitchen. In Love to Eat, you’ll find a feast of 120 new recipes with a global twist, all translated into simple, exceptionally delicious dishes to take you from weeknight dinners to stress-free entertaining.

Jamie’s Comfort Food by Jamie Oliver

Jamie’s new cookbook brings together 100 ultimate comfort food recipes from around the world. Inspired by everything from childhood memories to the changing of the seasons, and taking into account the guilty pleasures and sweet indulgences that everyone enjoys, it’s brimming with exciting recipes you’ll fall in love with.

 

Adam’s Big Pot by Adam Liaw

This is a cookbook for modern families. Adam Liaw takes a practical and creative approach to family cooking, creating new flavours from ingredients you already know, all in just one big wok, pan, dish or pot.

 

The Spice & Herb Bible by Ian Hemphill

 This expanded and completely revised new edition is the culmination of Ian Hemphill’s lifelong experience in the spice industry. It is a fascinating and authoritative guide. Hemphill describes a wide range of global herbs and spices used in modern kitchens either alone or in wonderful blends. He completely demystifies the art of combining herbs and spices and home cooks can meet and enjoy a world of flavours previously found only at internationally inspired restaurants.

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