Easy, vibrant street-food inspired Vietnamese recipes that you can cook at home from street-food entrepreneurs Van and AnhVietnamese food is well-known these days think cleansing noodle soups, succulent caramelized pork, spicy herb-filled baguettes, zingy salads, crunchy pickles, perfect dipping sauces, and moreish sweet coffee.
Michael Caines, MBE, is a truly original British chef, who has created innovative and original dishes which have earned him two Michelin stars and numerous awards and accolades, including the UK s best all round restaurant (Hardens) and perfect in every way (Sunday Times).
From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character.
Rick Stein's Far Eastern Odyssey is an ambitious journey, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia.
Foreigners who spend time in Russia soon discover two distinct worlds: the public Russia, often perceived as cold and shadowed, cautious and traditional; and the private Russia, where warmth and hospitality flourish over tea at a friend's kitchen table or saut ed mushrooms in a village dacha.
Take a warm summer's day, a secluded spot in the dappled shade, a blanket and a bottle of wine, friends and family, and a spread of delicious homemade food, and you have that timeless rustic idyll - the Great British picnic.
A stunning recipe book with easy-to-follow recipes, beautiful photography, charming good-humour and a wealth of information around the history of the pie from award-winning Pieminister - the creation of Tristan Hogg and Jon Simon - who have led the way in reinventing this great British classic for a new generation of food lovers.
THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards.
The Wild Life is John Lewis-Stempel's account of twelve months eating only food shot, caught or foraged from the fields, hedges, and brooks of his forty-acre farm.
When it comes to giving gifts, there's nothing more personal than something that you've made yourself - and what could be better than some delicious presents from the kitchen?
