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Makan
A love letter to Singaporean cooking and family traditions. Southeast Asian cuisine is a proud mix of migrants and influences from all across Asia, which fuses together to create something even greater than the original. In this beautiful new collection, rising star Elizabeth Haigh draws together recipes that have been handed down through many generations of her family, from Nonya to Nonya, creating a time-capsule of a cuisine. Growing up, it was through food that Elizabeth's mother demonstrated her affection, and the passion and love poured into each recipe is all collated here; a love letter to family cooking and traditions. Recipes include: Nonya-spiced braised duck stew pickled watermelon and radish salad beef rendang Singapore chilli crab fried tofu with spicy peanut sauce spicy noodle soup nasi goreng (spicy fried rice) Miso apple pie ... and many more! Adapting these traditional recipes to ensure ingredients are easily sourced in the West, Elizabeth Haigh brings a taste of Singapore to your own kitchen.
Mitz
This "tender biography of a sickly marmoset that was adopted by Leonard Woolf and became a fixture of Bloomsbury society" (The New York Times) is an intimate portrait of the life and marriage of Leonard and Virginia Woolf from a National Book Award-winning author. In 1934, a "sickly pathetic marmoset” named Mitz came into the care of Leonard Woolf. After he nursed her back to health, she became a ubiquitous presence in Bloomsbury society. Moving with Leonard and Virginia Woolf between their homes in London and Sussex, she developed her own special relationship with each of them, as well as with their pet cocker spaniels and with various members of the Woolfs’ circle, among them T. S. Eli...
Young Bloomsbury
An “illuminating” (Daily Mail, London) exploration of the second generation of the iconic Bloomsbury Group who inspired their elders to new heights of creativity and passion while also pushing the boundaries of sexual freedom and gender norms in 1920s England. In the years before the First World War, a collection of writers and artists—Virginia Woolf, E.M. Forster, and Lytton Strachey among them—began to make a name for themselves in England and America for their irreverent spirit and provocative works of literature, art, and criticism. They called themselves the Bloomsbury Group and by the 1920s, they were at the height of their influence. Then a new generation stepped forward—cre...
Jonathan Strange and Mr Norrell
The 20th anniversary edition of the fantasy classic, with an introduction by V E Schwab Over 4 million copies sold 'One of the greatest fantasy writers of her generation' New York Times 'The book I wish I'd written' R F Kuang 'Susanna Clarke writes with an intelligence and beauty that seems at times miraculous' Katherine Rundell 'A modern masterpiece' Spectator 1806. England is beleaguered by the long war, and centuries have passed since magicians faded from view. But one remains: the reclusive Mr Norrell. Proceeding to London, he raises a woman from the dead and summons an army of ghostly ships to terrify the French. Yet the cautious Norrell is challenged by the emergence of another magician. Young, handsome and daring, Jonathan Strange is his very antithesis. So begins a dangerous battle between these two great men – which overwhelms that between England and France. And soon their own secret dabblings with the dark arts are going to cause more trouble than they can imagine... 'Like Hilary Mantel, Clarke has made the very notion of genre seem quaint' Guardian
Tom Kerridge's Fresh Start
Top chef Tom Kerridge shows you how to take control of what you eat, with more than 100 super-tasty, cook-from-scratch recipes to give your family a fresh start. 'Sustaining, nourishing, family-style recipes' Delicious 'Tom is the perfect person to kick us into a fresh start' GQ 'Mouth-watering, achievable recipes' Prima _______ 'I've learned from experience how important it is to take control over what you eat, for the sake of your health and happiness. Now I want to show you that cooking amazing meals really isn't as difficult as you might think.' Tom Kerridge's Fresh Start is not a diet book, but it is about taking control. If you cook from scratch, you know exactly what is going into you...
Tom Kerridge's Outdoor Cooking
THE SUNDAY TIMES BESTSELLER From simple but brilliant burgers to feasts from around the world: the ultimate barbecue bible from one of Britain's best-loved chefs _______ 'Cooking outside is all about having fun and creating memories... but just because it's laid-back, it doesn't mean it can't be special. I'll show you how to introduce loads of amazing flavour through fire and smoke.' Michelin-starred chef Tom Kerridge shares his huge passion for barbecue and outdoor cooking in this timely new book. These recipes range from classic barbecue icons to delicious new favourites, with over 80 recipes to create the perfect barbecue feast. Chapters include: To Start, Meat, Fish, Veggie, Open Fire, S...
Ekstedt
'With equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove – only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior.' Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. The restaurant, Ek...
The Hand & Flowers Cookbook
The long-awaited cookbook from Tom Kerridge's legendary two-Michelin-star pub. The Hand & Flowers is the first (and only) pub in the world to acquire two Michelin stars. At this relaxed and accessible dining space in the heart of Buckinghamshire, Tom Kerridge serves up innovative, sophisticated dishes that masterfully reinvent and elevate British classics for the twenty-first century. The incredible new cookbook presents 70 of the best dishes that have ever appeared on the menu, including Roast hog with salt-baked potatoes and apple sauce; Slow-cooked duck breast, peas, duck-fat chips and gravy; Smoked haddock omelette; Salt cod Scotch egg with red pepper sauce and picante chorizo; and Chocolate and ale cake with salted caramel and muscovado ice cream. With specially commissioned photography by renowned photographer Cristian Barnett, The Hand & Flowers Cookbook is a stunning celebration of one of the world's best and most authentic restaurants.
The Pie Room
Delve head first into these mouth-watering, pie-filled pages; the definitive pie bible from Calum Franklin
Mandalay
Influenced by its neighbours and the countries closest to it, Burmese food draws techniques and ingredients from Thailand, India and China but uses flavours of its own to make something subtle, delicious and unique. The food of Burma is little known, but MiMi seeks to change that within these pages, revealing its secrets and providing context to each recipe with stories from her time in Burma and her family's heritage. Beginning with a look at the ingredients that makes Burmese food unique – as well as suitable alternatives – MiMi goes on to discuss the special techniques and equipment needed before delving into chapters such as fritters, rice and noodles, salads, meat and fish and sweet snacks. Within these pages you'll find 100 incredible recipes, enabling you to create a taste of Burma in your own kitchen.
