Whether you’re newly vegetarian or just trying to get your kids to eat more veggies, Rachael’s collection of meatless 30-Minute Meals will please the whole family.
A work of meringue-sandwiched brilliance The Parisian Macaron (or Macaroon) is the stylishly light French confection tipped to be the new cupcake and finally hitting the glossies outside France.
Die schönsten Torten für jeden AnlassLebkuchen-Granatapfel-Macaron-Torte, Maronenschaumtorte mit Apfel-Birnen-Confit oder Pistazien-Zitronen-Biskuit: Diese Tortenkreationen klingen nicht nur gut, sondern schmecken auch genauso himmlisch!
A student cookbook with a difference, The Hungry Student Vegetarian not only gives more than 200 quick and cheap meat-free recipes that are so tasty, even hardened carnivores will keep turning up for dinner.
We're familiar with it as a dinner party and restaurant favourite, but the cr me br l e has in fact been delighting those with a sweet tooth since the mid-17th century, and with its irresistable combination of rich, creamy custard and crunchy burnt sugar, it's not difficult to see why it's one of the world's most famous sweet treats.
Hot on the heels of the success of "e;Sauce"e;, "e;Tart"e;, "e;Preserve"e; and "e;Chocolate"e; comes "e;Cake"e;, the next in this series of highly popular titles.
Get ready for a major sugar high as hearthrob candyman Jamie Laing makes all your sweetest dreams come true with this collection of cute and delicious sweet recipes from the Candy Kittens boutique.
Bake every day the Bikers' way For the Hairy Bikers, nothing says love and home like the smell of a cake in the oven, a homemade loaf or a hearty, freshly baked pie.
The nation's favourite food heroes, aka the Hairy Dieters, are back to show you that losing weight and staying healthy doesn't mean losing out on taste and enjoyment.
A great breakfast or brunch has always been at the heart of the Leon experience and this irresistible compact collection of naturally fast recipes will make your tastebuds sing.
So much more than a cookbook, this is a story of the Europe of long ago where the kitchen was a magic place, presided over by the genius of the ladies of the castles and entrusted to their gifted peasant cooks who used their herb gardens as passionately as a painter uses his palette.
This is the first and only book which traces the history of cookery from the days of primitive man up to the present day of the Four Seasons Restaurant and gourmet supermarkets.
The wines of the Mosel and the Rhine have achieved a well-deserved popularity over the years; yet to the average consumer their confusing multiplicity of names and the elaborate gradations of their classification and quality present a problem.
Few things convey the identity of Britain's towns and cities more vocally than football and food, yet put them together and they become incompatible foes.
One of the Guardian's Best Books on Food of 2017 Shortlisted for the Fortnum and Mason's Debut Food Book Award Winner of World Gourmand Award for Food Writing.
