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.
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.
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.
Crowned Britain's number 1 restaurant by The Good Food Guide in 2017, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars, and this beautiful book showcases the very best the restaurant offers.
Crowned Britain's number 1 restaurant by The Good Food Guide in 2017, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars, and this beautiful book showcases the very best the restaurant offers.
'I've been submerged in the cuisines and food culture of Spain and Italy for well over a decade and explored the many regions of these magnificent countries with their markedly different styles and nuances.
'I've been submerged in the cuisines and food culture of Spain and Italy for well over a decade and explored the many regions of these magnificent countries with their markedly different styles and nuances.
From food writer and historian Angela Clutton comes The Vinegar Cupboard, demonstrating the many great ways vinegars can be used to balance and enhance flavours, and enable modern cooks to make the most of this ancient ingredient.
From food writer and historian Angela Clutton comes The Vinegar Cupboard, demonstrating the many great ways vinegars can be used to balance and enhance flavours, and enable modern cooks to make the most of this ancient ingredient.
Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of combining the best farm-to-table produce with those from a well-stocked larder.
Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of combining the best farm-to-table produce with those from a well-stocked larder.
WINNER OF TWO 2017 GUILD OF FOOD WRITERS AWARDS: BEST FOOD BOOK AWARD AND THE CAMPAIGNING AND INVESTIGATIVE FOOD WORK AWARD SHORTLISTED FOR THE 2017 FORTNUM & MASON FOOD BOOK OF THE YEAR A BBC RADIO 4 FOOD PROGRAMME BOOK OF THE YEAR 2016A GUARDIAN BOOK OF THE YEAR 2016We should all know exactly where our meat comes from.
Prized for its texture, flavour and versatility, risotto has been part of the Italian diet since the eighth century and is one of Italy's most famous dishes.
Prized for its texture, flavour and versatility, risotto has been part of the Italian diet since the eighth century and is one of Italy's most famous dishes.
Our seas are host to an extraordinary variety of plant and animal life, but much of it remains mysterious and great imagery is surprisingly hard to find.
Our seas are host to an extraordinary variety of plant and animal life, but much of it remains mysterious and great imagery is surprisingly hard to find.
This practical field guide, published in association with the Wildlife Trusts, includes 170 species of coastal birds from Britain and the near Continent.
