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    A History Of Food In 100 Recipes

    The ingredients, cooks, techniques and tools that have shaped our love of food. We all love to eat and most of us have a favourite ingredient or dish. In today's world we can get the food we want, when we want it, but how many of us really know where our much-loved recipes come from, who invented them and how they were originally cooked? In this book William Sitwell, culinary expert on BBC2's 'A Question of Taste' and editor of Waitrose Kitchen magazine, takes us on a colourful, whirlwind journey as he explores the fascinating history of cuisine. This book is a celebration of the great dishes, techniques and above all brilliant cooks who have, over the centuries, created the culinary landscape we now enjoy. Any lover of fine food who has ever wondered about the origins of the methods and recipes we now take for granted will find A History of Food in 100 Recipes required reading. As well as shining a light on food's glorious past, there are contributions from a glittering array of stars of British cuisine, including Marco Pierre White, Delia Smith, Heston Blumenthal, Nigella Lawson and Jamie Oliver. In an incisive and humorous narrative, Sitwell enters an Egyptian tomb to reveal the earliest recipe for bread and discovers the greatest party planner of the Middle Ages. He uncovers the extraordinary and poetic roots of the roast dinner and tells the heart-rending story of the forgotten genius who invented the pressure cooker. And much, much more.
    140.00 AED
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    All Things Sweet

    Bestselling author and Irish TV chef Rachel Allen is back with a deliciously tempting collection of treats! We all need to treat ourselves from time to time. Whether it's a showstopping dessert to impress friends, a simple pick-me-up after a long day or a surprisingly healthy snack that the whole family can enjoy, All Things Sweet will satisfy even the sweetest sweet tooth. Featuring 100 mouthwatering recipes and lavish photography of the finished dishes, this is a decadent journey through home made delights, from indulgent puddings and classic cakes to delicate pastries, luxurious mousses, delectable ice creams and much more. There are treats to suit every mood, ideas to perfect every occasion, and a whole array of indulgences for every 'me' moment. With techniques explained step-by-step, tips on how to give the perfect finishing touches and tricks to help you save time, All Things Sweet is a world of delights that you'll relish exploring. Cooking with Rachel is easy, fun, filled with flavour - and guaranteed to make your days just a little bit sweeter!
    150.00 AED
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    Arabesque : Modern Middle Eastern Food

    Greg Malouf is widely admired as one of Australia's most innovative and influential chefs. His passion for the food of his Lebanese heritage, combined with his extensive travels, have led him to forge a modern Middle Eastern cuisine. Arabesque, co-written with Lucy Malouf, is a much-loved guide to the food of the Middle East. From apricots to cous cous, pomegranates to silverbeet, this book welcomes the stars of Arabic cooking into the modern kitchen with descriptions of the history and the role the ingredients play, information on selecting and using them, and exciting recipes. The collection of 170 recipes is not slavish to tradition, but rather Greg's modern takes on the food he has grown up with. Seven-Vegetable Couscous is served with Onion Jam and Green Harissa Broth, and Salmon Kibbeh Nayeh is served with Saffron Yoghurt Cheese. Arabesque is a volume to treasure and a cookbook to read and enjoy while discovering new experiences in the kitchen. It is a must for anyone interested in new flavours, techniques and culinary history, and is asource of inspiration for professional chefs, keen home cooks and gourmets alike.
    120.00 AED
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    Arabian Nights Cookbook

    **2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award** Prepare delicious and healthy meals with this award-winning Arabian cookbook For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages, but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people-along with their foods and cooking methods-from around the world. The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas. Authentic Arabian recipes include: • Classic Hummus Chickpea Puree • Spicy Eggplant Salad • Hearty Meat and Bulghur Soup • Tandoori Chicken, Omani-Style • Golden Meat Turnovers • Fish Fillets in an Aromatic Red Sauce • Spicy Falafel Patties • Delicious Stuffed Zucchini • Cardamom Fritters with Walnuts in Orange-Blossom Syrup • Real Arab Coffee Made Just Right • And many more...
    115.00 AED
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    Betty Crocker Country Cooking

    Betty Crocker Gives You the Best of Country Cooking Everyone loves country cooking—the classic, soul-satisfying dishes like the ones grandma used to make. Now Betty Crocker has collected recipes for 350 of these old-fashioned favorites, updated and streamlined for today. Drawing on country cooking traditions from the heartland to the coasts, these standout dishes offer lots of hearty, homey flavor, but don't take a lot of time or effort to put on the table. Inside, you'll find everything you need to reconnect with down-home comfort foods—and create soul-satisfying meals that your family will love. Open the book for: • Nearly 100 tasty breakfast and lunch choices, including Country Egg Scramble, Caramel-Pecan Sticky Rolls and Grilled Three-Cheese Sandwiches • More than 150 homespun main dishes and sides, from Fried Chicken and Beef Brisket Barbecue to Old-Fashioned Coleslaw and Traditional Corn Bread • More than 80 dessert favorites, such as Chocolate Chiffon Icebox Cake, Peach Ice Cream, Shaker Sugar Pie and Oatmeal Spice Cake with Browned Butter Frosting • ""Country Cooking Wisdom"" tips throughout that share time-tested kitchen tricks • Nearly 100 evocative color photographs that celebrate the glories of country cooking
    130.00 AED
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    Bombay Lunchbox

    A Spicy Paneer Cheese Toastie with Mango Chutney, some Chickpea Dokla (bite-sized snacks tempered with toasted coconut and mustard seeds), or perhaps some Carrot and Pistachi Halwa, a sweet and sticky afternoon pick-me-up, washed down with NimboboPani (a sweet and salty refreshing lime soda); the recipes in Bombay Lunchbox have exotic names with flavours to match. Renowned for her imaginative yet accessible recipes, Carolyn Caldicott combines anecdotes and recipes from Anglo-Indian cookery with the culture of the 'Tiffin' lunchbox, cooked at home and delivered to the workplace in characteristic stainless steel tiered tins. Carolyn's collection of sweet and savoury vegetarian recipes for lunch, afternoon tea or any snack eaten between breakfast and dinner, will appeal to anyone who loves India and Indian food. Bombay Lunchbox is illustrated with modern photographs by Chris Caldicott and vintage imagery, bringing together the spirit of the Raj with the brightly coloured buzz of modern India's culture, religion and society.
    70.00 AED
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    Celebrate

    In her first book, Middleton reveals the secrets to hosting a successful party with recipes, tips and detailed instructions on how to throw a memorable event.
    125.00 AED
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    Children's Cookbook

    With more than 50 simple recipes and helpful tips and tricks, this fantastic children's cookbook will have you whipping up amazing breakfasts, lunches, and dinners in no time. This is no ordinary recipe book. The ""look-as-you-cook"" pictures of each dish and easy-to-follow instructions guarantee great results and lots of fun on every page, and the illustrated explanations of cooking terms, equipment, and techniques will help you on your way to becoming a kitchen master. So dive into this fantastic cookbook for kids and start chopping, mixing, and baking your way to kitchen magic.
    80.00 AED
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    Chinese Food & Folklore

    The Food & Folklore Series brings to life the traditions, folklore, and cooking styles of some of the world's most beloved cuisines. Each title begins with an introduction to the history and culture, then offers over 100 authentic recipes with helpful glossary and tips. Throughout the books, the recipes are illustrated with beautiful color photography paired with evocative black-and-white images of the people and countryside. A unique collection of culinary and cultural lore, as delicious as it is fascinating!
    70.00 AED
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    Classic Chinese Recipes: 75 Signature Dishes

    Ken Hom is regarded as the world's leading authority on Chinese cookery and here shares 75 of his recipes, honouring the simplicity & freshness of Chinese food. From the secret to bok choy chicken soup to timeless dishes such as five-spice fish & beef dumplings, this book will help you recreate a classic oriental feast at home.
    35.00 AED
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    Classic Recipes Of Brazil

    This title presents traditional food and cooking in 25 authentic dishes. You can discover the explosive tastes of Brazilian food and cooking from sizzling street food to dishes for special occasions. It includes traditional recipes for irresistible snacks like Pastel de Feira (little filled pastries), hearty family meals such as Moqueca Bahiana (fish stew with coconut milk), and Arroz de Carreteiro, a delicious rice dish made with spiced beef. The introduction offers a concise overview of Brazilian cooking and eating traditions plus a guide to the classic ingredients of the country. You can learn how to create Brazilian classics such as Feijoada, Vatapa and Farofa, and create delectable desserts such as Torta de Bananana. Nutritional information for every recipe is given. It is illustrated with beautiful photographs of practical steps and final dishes. The Brazilian people are as passionate about their food as they are about their carnivals and football team, and their national dishes reflect this enthusiasm. Brazil's history is in every bite of its food, from the corn porridge and cassava of the native Indians through the influences of the Portuguese colonists. This wonderful little book is the perfect introduction to this rich and vibrant cuisine, enabling you to create authentic regional dishes, and in doing so, share in Brazil's zest for life, food and celebration.
    35.00 AED
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    Cook Like a Pro

    #1 NEW YORK TIMES BESTSELLER - Cook with confidence no matter how much experience you have in the kitchen with the help of the beloved Food Network star Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey.--Chicago Tribune NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The New York Times Book Review - Food Network - Food & Wine - PopSugar - The Atlanta Journal-Constitution - Country Living - The Feast - Eater - The Kitchn - Delish In this collection of foolproof recipes, Ina brings readers' cooking know-how to the next level by answering questions, teaching techniques, and explaining her process right in the margin of each recipe--it's as if she's in the kitchen by your side guiding you through the recipe. When you make her Cauliflower Toasts with prosciutto and Gruyère, she shows you the best way to cut a cauliflower into perfect florets without getting them all over the kitchen (from the stem end, with the head turned upside-down!) and when making her Red Wine-Braised Short Ribs, Ina shares a fantastic tip for keeping your stovetop clean (roast the short ribs in the oven rather than browning them in a pan on the stove!). You'll discover dozens more ingenious tips and shortcuts throughout, such as how to set up an elegant home bar, how to peel two heads of garlic quickly, how to use a paring knife to create a pro-worthy pattern on her decadent Chocolate Chevron Cake, and the key to making unbelievably creamy Truffled Scrambled Eggs (add the eggs to the skillet before the butter melts--who knew?!). Both beginners and advanced cooks will love this book filled with new dishes that will become part of your repertoire and practical cooking advice that will give you more confidence in the kitchen. Your friends and family will be so impressed!
    49.00 AED
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    COOKING WITH ZAHRA

    Cooking With Zahra is a delicious and contemporary take on the alluring cuisine of the Middle East featuring both traditional and modern interpretations of regional flavors and ingredients.
    176.20 AED
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    Fabulous Family Food

    Nadia's cooking has made her a firm favourite with women everywhere. She knows how challenging it can be to get good food on the table in the midst of school runs, husband-wrangling, dog walking and a busy day job - and now she's coming to your rescue with this inspiring new book. She shares over 100 of her favourite recipes, all tested on her own family and guaranteed to be stress-free to cook and delicious to eat. From one-pot wonders and freezer favourites to gorgeous cakes and desserts, from food to impress your guests to quick midweek suppers, the recipes are easy to follow and the dishes are mouthwatering. Written with her trademark warmth, and imbued with her love of food, Nadia's Fabulous Family Food is a book you'll turn to again and again.
    100.00 AED
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    FALASTINA

    A soulful tour of Palestinian cooking today from the Ottolenghi restaurants' executive chef and partner--120 recipes shaped by his personal story as well as the history of Palestine. LONGLISTED FOR THE ART OF EATING PRIZE - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Forbes - Bon Appétit - NPR - San Francisco Chronicle - Food Network - Food & Wine - The Guardian - National Geographic - Smithsonian Magazine - Publishers Weekly - Library Journal Truly, one of the best cookbooks of the year so far.--Bon Appétit The story of Palestine's food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced fa-la-steen), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River--East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip--recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including: - Hassan's Easy Eggs with Za'atar and Lemon - Fish Kofta with Yogurt, Sumac, and Chile - Pulled-Lamb Schwarma Sandwich - Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.
    130.00 AED
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    Feed Me Vegan: For All Occasions

    Lucy Watson is back with more simple, straightforward vegan comfort food to brighten up your mealtimes Feed Me Vegan: For All Occasions is full of easy recipes for everyday veganism, from a quick, week night pasta to blow-out Sunday feasts. It's also brimming with ideas for cooking for special occasions, solutions for those trips where the vegan option is a side salad, or meals for those friends and family who just don't believe this really is #whatveganseat! Recipes include, for quick and easy meals: • Moroccan Couscous Bowl • Spicy Coconut Ramen • Sweetcorn Fritters • Schnitzel • Broccoli Cream Pasta • Dhal • Sausage Rolls • Super Green Soup • Chipotle Black Bean Soup • Tempeh Salad . . . and for those feasts: • Sunday roast with Seitan • Mushroom Pie • Tacos • Gnocchi • Poutine • Garlic Bread • Sushi • Jackfruit Bao • Crispy Potato Skins
    100.00 AED
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    Filipino Cooking

    Learn authentic and delicious recipes with this beautifully illustrated Filipino cookbook. This delightful collection of 85 tried and tested recipes from the Philippines showcases the full range of authentic dishes from the country. Each region has its own distinct food culture and the book relates the secrets o=and soul of dishes that create the cultural mosaic that is the Philippines. The Filipino Cookbook features easy, step-by-step instructions that Filipinos and non-Filipinos alike will enjoy. Learn to make the famous vegetable dishes of the Tagalog peninsula to the seafood and noodles of the Visayan Islands and the spicy and colorful curries of Mindanao. Learn to make a perfect Pinakbet (Sauteed Vegetables with Shrimp Paste) or a delicious Halo-Halo (Mixed Fruits Dessert). Regale your friends with a wonderfully easy Paella (Rice and Seafood Medley) and Morcon (Stuffed Beef Roll) or an amazing bowl of Pininyahang Manok (Chicken with Pineapple). Utilizing readily available ingredients, The Filipino Cookbook allows the home cook to create authentic Filipino food at home, whether you are one of the 4 million Filipino-Americans living in the United States or simply interested in trying something new. Authentic Filipino recipes include: Pan de Sal, Bread Rolls, Wonton Soup, Crispy Lechon Pork, Chicken Adobo, Sweet and Sour Fish, Mung Bean and Spinach Stew, Noodles with Shrimp and Tofu, Sweet Banana and Jackfruit Rolls, Iced Tapioca Pearl and Jelly Drink.
    95.00 AED
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    Flavors from the French Mediterranean

    A Michelin three-star French chef divulges how to make eighty classic Mediterranean recipes at home. Overlooking the sparkling Mediterranean Sea, chef Gérald Passédat draws inspiration from the abundance of local seafood, sun-ripened vegetables, fragrant herbs, and sumptuous wines. Photographs of his beautifully prepared recipes are complemented by the spectacular land- and seascapes of the south of France--rolling vineyards, olive groves, shady terraces, bustling summer markets, and medieval towns aglow in the warm golden light of afternoon sun.The Mediterranean diet is the world's healthiest delicious cuisine, and chef Passédat shares eighty of his classic, generous, and easy-to-prepare recipes that celebrate fresh produce and an overall healthy lifestyle. Appetizers include Provençal-style stuffed vegetables, homemade tabbouleh, pizzas and pissaladières, squid marinades, and delicious fresh salads. Main courses range from gnocchi, herbed meatballs, roasted duck, and spelt risotto to the region's famous bouillabaisse fish stew. Desserts include fruit and verbena soup, roasted figs, or a bright lemon tart. Chef Passédat earned the famed Michelin guide's highest honor, a three-star rating, in 2008--one of only twenty-seven chefs in France and 117 in the world to enjoy such a distinction. Here, he divulges his tips and tricks garnered over nearly four decades in the kitchen along with suggested wine pairings for each dish.
    140.00 AED
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    Floyd'S China

    Coinciding with an exciting new television series on Discovery Channel, Floyd explores the cuisine of the enormous continent of China. He travels to different regions bringing to our attention a vast range of food types. Floyd immerses himself in Chinese culture and traditions, mixing with the locals, buying produce from the markets, bartering with the shopkeepers, and doing lots of sightseeing as well as cooking! We share in all these experiences and are told interesting anecdotes along the way. Floyd dispels the illusion that there is only one sort of Chinese cuisine. On the contrary, from one city to another, the gastronomy can vary greatly. Floyd concentrates on the food of Beijing, Shanghai, Guangdong and Sichua. Different cooking methods are demonstrated i.e. stir-frying, pan-frying, deep-frying, baking, blanching, smoking and drying and steaming. He explains the ingredients and seasonings that create bitter, sweet, sour, spicy, salty, rich, or fresh flavours. In keeping with his typical style, Floyd shares his enjoyment of the various tastes and textures achieved from these different techniques.
    135.00 AED
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    Foods of the Mediterranean

    Whether you're searching for a hearty rabbit stew, a quail and polenta recipe or a quick and easy seafood dish, this title covers the best that the Mediterranean has to offer. It shows how fish, a variety of meats, fruit and vegetables can become superstars on a plate.
    50.00 AED
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    Gordon Ramsay'S Southeast Asia

    On the second leg of his Great Escapes series, Gordon Ramsay sets out to discover the flavours of Asia, on a remarkable journey that leads him through Thailand, Cambodia, Malaysia and Vietnam. 100 new recipes are inspired by the tastes and experiences he encounters along the way. In this book to accompany the TV series, stunning photography and Gordon's inspirational travel stories combine to depict a richly-textured portrait of a continent. With breathtaking landscapes as his backdrop, Gordon is welcomed into local communities and shown the age-old traditions and secrets that underpin their native dishes. He meets characters with fascinating lives, shares delicious meals in beautiful surroundings, and is invited to take part in the customs and rituals of the land - venturing into paddy fields to observe the rice worship, accompanying huntsmen on their quest for frogs and honey, navigating the inky night-time ocean for moonlit fishing, and cooking up a feast in a colossal Malay temple. Gordon has devised over 100 new recipes to showcase the very essence of these cultures and cuisines. There are unique tastes and styles from across the region, with a wealth of enticing ingredients: from tangy limes and the earthy scent of sesame oil, to floral jasmine and lush green banana leaves. Don't let unfamiliar recipe names put you off - Tom Yam Goong Nam Khon is a divine hot and sour prawn soup, Ngah Poh Kai Fan a slow-cooked clay-pot chicken and Karipap the Malay answer to a Cornish pastie. And there are recipes that even wary cooks will recognise - Chicken Satay, Pad Thai, Red and Green Curries - though look closer and each recipe has something extra, an authenticity that comes from taking the time to understand the origins of the dish. Gordon proves that the real thing is easy to replicate at home, whether its a single spice that makes all the difference, marinating a cut of meat for 12 unhurried hours, or being brave enough to try a key new ingredient such as kaffir lime leaves or lemongrass (readily available in supermarkets but often overlooked). Let Gordon open your eyes with his vivid portrayal of a magnificent continent, and enjoy some of the very greatest Asian dishes in your own kitchen.
    87.50 AED
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    Hamlyn New All Colour Cookbook

    Originally published in 1970, this cookbook is now completely revised to reflect new-century tastes, with over 250 recipes ranging from prawn cocktail to bruschetta, fish pie to tandoori chicken.
    115.00 AED
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    Indian Food & Folklore

    The Food & Folklore Series brings to life the traditions, folklore, and cooking styles of some of the world's most beloved cuisines. Each title begins with an introduction to the history and culture, then offers over 100 authentic recipes with helpful glossary and tips. Throughout the books, the recipes are illustrated with beautiful color photography paired with evocative black-and-white images of the people and countryside. A unique collection of culinary and cultural lore, as delicious as it is fascinating!
    50.00 AED
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    Jamie Oliver 7 Ways : Easy Ideas for Every Day of the Week

    INCLUDING RECIPES FROM JAMIE'S HIT CHANNEL 4 TV SHOW KEEP COOKING FAMILY FAVOURITES Make everyday meals more exciting with the No. 1 bestselling cookbook, featuring 120 exciting and tasty new recipes _______ Jamie has done his research to find out exactly what we, as a nation, love to eat. He's taken 18 of our favourite ingredients and created 7 new, easy and delicious ways to cook them. We're talking about those meal staples we pick up without thinking - chicken breast, salmon fillet, mince, eggs, potatoes, broccoli, mushrooms, to name but a few. Jamie will share 7 achievable, exciting and tasty ways to cook each of these hero foods, requiring minimal time, effort and a maximum of only 8 ingredients. Jamie's fun, delicious and nutritious recipes include: * Crispy Salmon Tacos * Prosciutto Pork Fillet * Pepper & Chicken Jalfrezi * Mushroom Cannelloni * Beef & Guinness Hotpot * Broccoli & Cheese Pierogi With everything from fakeaways and traybakes to family and freezer favourites, you'll find bags of inspiration to help you mix things up in the kitchen. Discover 7 Ways, the most straight-forward cookbook Jamie has ever written.
    130.00 AED
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    Modernist Cuisine At Home

    The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese.
    700.00 AED
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    My Kitchen

    My Kitchen is a brand new collection of James Martin's favourite seasonal recipes. Be inspired in your kitchen all year round with more than 100 of James's tried-and-tested favourites. Face of TV's Saturday Kitchen, James Martin knows good British food, but when the cameras are turned off and it's time to swap the studio kitchen for his own kitchen, what does James Martin cook for himself and his friends? Full of easy and irresistible ideas for fantastic food My Kitchen contains the recipes and favourite dishes that keep James going throughout the year. A firm believer in fresh, local ingredients, James's home-grown fruit and veg often appear in his everyday cooking. His recipes are organised by the seasons, so whether your produce hails from the garden, the greengrocer or the supermarket, you'll never be short of ways to celebrate delicious seasonal food. James also includes ideas for using a variety of cuts and types of meat determined to prove that the unusual cuts or the gamier meats are not only affordable but also very delicious, he finds versatile ways to turn these meats into mouth-watering dishes that everyone will love. Discover over 100 no-nonsense recipes from James's personal repertoire, all explained in his straightforward and easy-to-follow manner. Accompanied by beautiful food photography and seasonal reportage images, which offer a view of James's own house and garden. This is a book which cannot fail to inspire healthy, hearty home-cooked food. RECIPES INCLUDE: o Leek and potato soup with smoked salmon and poached egg o Cromer crab toastie o Beef and fennel koftas with corn on the cob o Marinated loin of lamb with warm figs, coriander and honey o Herb-crusted baked cod with spiced cauliflower cheese o Roasted turkey with guinness glaze o Rabbit casserole with grapes and white wine o Thyme-roasted apricots with honey madelines o Swiss-style hazelnut meringue with coffee cream o Christmas pudding ice cream with warm satsumas and caramel sauce
    23.81 AED
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    Natural Baking : Healthier Recipes for a Guilt-Free Treat

    One of my favourite baking books ever! - Jamie Oliver Yes, you can have your cake - and eat less sugar too. The beautiful, healthy cakes in Natural Baking cut down on sugar, or cut it out altogether, thanks to the imaginative use of natural ingredients. As a bonus, many of the recipes are also gluten-free and dairy-free. Discover how to bake more than 70 delicious low-sugar and sugar-free recipes, including healthier versions of favourites such as carrot cake, muffins, gingerbread and hot cross buns. Every recipe tempts with a stunning photo of the finished cake or bake. The recipes contain little or no processed sugar, instead relying on easy-to-source sugar substitutes and natural sugar alternatives, such as honey and seasonal produce. Foraged edible flowers adorn decadent chocolate muffins and freshly picked berries peek out from between the layers of beautiful cakes, creating a feast for the eyes too. Written by Carolin Strothe - cook, food stylist, and author of the award-winning blog Frau Herzblut - and her husband Sebastian Keitel, the book explains the benefits of a low-sugar diet and debunks the myth that healthy baking must come with a compromise. Carolin includes a seasonal calendar to help you choose the best ingredients; basic recipes for pantry essentials such as apple sauce and cashew cream; and tips to help you elevate the look of your creations using natural colourings. With Natural Baking you can cook and enjoy treats in a healthy, guilt-free way.
    65.00 AED
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    Recipes From An Italian Summer

    Following the phenomenal success of The Silver Spoon, this book presents a collection of over 400 summer recipes for all lovers of Italian food, collected by the team behind the original book. Recipes from an Italian Summer presents a range of easy-to-follow, authentic Italian recipes using the most delicious seasonal ingredients. From informal picnics to family barbecues and entertaining outdoors, Recipes from an Italian Summer has the perfect dish for every day of summer, in a collection greatly expanded from the original book.
    175.00 AED
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    Recipes That Work

    The latest offering from critically acclaimed Irish celebrity chef, Kevin Dundon. 'Recipes That Work' is a robust, confident collection of delicious, classic recipes that does exactly what it says on the tin. A firm believer that great tasting, seasonal food shouldn't be reserved for the restaurant, Kevin specialises in taking his vast knowledge and years of experience as head chef, and creating delicious, simple recipes that you can replicate in the home. 'Recipes That Work' is a collection of tried-and-tested, fail safe recipes that any home cook of any experience will be able to master. These are recipes that you can dig out time and time again whatever the occasion. Whether you are hosting a dinner party for friends, preparing tea for the kids or making a quick, nutritious supper for two, Kevin will have the perfect solution. This book will give confidence to the most timid of cooks but will also help more experienced home chefs build their repertoire. Focusing on delicious, simple, seasonal food 'Recipes That Work' is guaranteed to bring some restaurant magic to your everyday meals. With Kevin's expertise guiding you all the way, it's the essential kitchen companion. Recipes Include: Pan seared scallops with creamy leeks Hamhock & Parsley Terrine Classic French onion soup Roasted rib of beef with horseradish cream Smoked trout, poached eggs & hollandaise Glazed pork belly Ginger-spiced vegetable pie Coffee & walnut layer cake Triple chocolate brownie Chapter Breakdown: Starters & Salads Soups Main Courses Desserts Larder & Kitchen essentials
    140.00 AED
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    Simply Lebanese

    Ina'am Atalla introduces us to the exotic flavours and colours of Lebanese cuisine using an abundance of wholesome ingredients, combined with fresh herbs and subtle spices, to make delicious and healthy dishes. This book is the product of her wealth of experience and her desire to dispel the complexities and mysteries surrounding Middle Eastern cookery by using simple techniques and easily available ingredients. With her obvious enthusiasm, the author inspires the reader to attempt a variety of easy-to-follow recipes, from the simplest soup to the more complicated main course, and from traditional recipes such as tabbouleh and kibbeh to the more unusual and creative variations that have been developed by her for the menu at her restaurant. Your level of experience is immaterial: supplemented by beautiful colour photography, Ina'am's anecdotes and tips for the cook create the illusion that this is a personal cookery lesson between author and reader, while the book as a whole remains simply a pleasure to read.
    70.00 AED
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    Sri Lanka: The Cookbook

    Discover the delicious, aromatic and vibrant food of Sri Lanka in this beautifully illustrated cookbook with 100 sumptuous recipes. Feather-light hoppers, fiery sambols, subtly spiced curries and unique 'vada' (fried snacks) come together in this definitive collection of Sri Lanka's most authentic and exciting recipes. As Sri Lanka is being rediscovered a travel destination, its varied cuisine is also under the spotlight. As well as absorbing influences from India, the Middle East, Far East Asia and myriad European invaders, the small island also has strong Singhalese and Tamil cooking traditions and this cookbook brings these styles together to showcase the best of the country's culinary heritage. These healthy and wholseome recipes draw on the strong traditions of the island, with quick recipes for light lunches, larger meals to share with family and friends, as well as mouth-watering desserts for those with a sweet tooth. Dig into 100 recipes that celebrate the island's wonderful ingredients, from okra and jackfruit to coconut and chillies, and explore its culture through stunning original travel photography of the country, its kitchens and its people.
    130.00 AED
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    Supper Club

    Outrageously Good' - Kate Nash This is the innovative, fun and utterly delicious cookbook from London's premier supperclub. For a fixed price and a bottle of wine, people all over the world are sitting down in the homes of strangers to enjoy a lovingly prepared, restaurant-quality dinner. From New York to London to Cuba, these supper clubs and pop-up restaurants offer an alternative experience for those looking for a new, fun and exciting dining experience. You won't find these restaurants in any city guide - they are strictly for those in-the-know, if you're lucky enough to get a much coveted reservation. Supper Club is homage to the secret restaurant phenomenon. In this wildly creative and wonderfully eccentric cookbook by Kerstin Rodgers, owner of London's famous Underground Restaurant, you'll find Kerstin's inventive and delicious recipes and themed menus, peppered with her helpful hints, tips and wild experiences. You'll also be treated to Kerstin's down-to-earth advice on how to run your own home restaurant, and a directory of other supper clubs of note around the world (just don't tell anyone). In few other cookbooks will you find recipes such as elderflower fritters alongside home favourites such as Macaroni and cheese. Supper Club will appeal to home chefs and budding underground restaurateurs alike, and is a must-have for anyone who wants to experience the cutting edge of eating in. Recipes Include: Yuzu ceviche Tinda Masala Thai corn fritters with dipping sauce Chav's White chocolate trifle with Malibu Savoury yoghurt granita with caramelised pine nuts, preserved lemons and torn basil Pork Belly with sage and fennel stuffing Babaganoush Kissing Chutney Thai Green Spinach soup Eggplant parmesan or melanzana alla parmigiana Salt Baked fish Edaname Pear, walnut and gorgonzola salad Bloody Marmitey Tomatillo salsa with chilli en adobe Duck breast with rhubarb compote Crack Cocaine Padron Peppers Butterbeer Focaccia bread 'shots' Bergamot posset with crystallised thyme with lavender shortbread
    175.00 AED
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    Tender Vol I Cook Veg

    With over 400 recipe ideas and many wonderful stories from the cook's garden, Tender: Volume I - A cook and his vegetable patch, is the definitive guide to cooking with vegetables from the presenter of BBC One's Simple Cooking. 'I would like to think I know more now than I did before I picked up my trowel and dug that first furrow of red and white radishes. How to get the best out of a vegetable yes, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.' In his inimitable, unpretentious style Nigel Slater, the presenter of BBC One's Simple Cooking, elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crushed peas to broccoli and lamb stir-fry, luxury cauliflower cheese to a delicious broad bean salad, 'Tender' has everything a cook could want from a recipe book.
    175.00 AED
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    The Art Of The Confectioner

    A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills. The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts.
    250.00 AED
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    The Coffee Book

    Go on a journey from bean to brew and explore the history of coffee, its production and how to become an expert barista at home. Are you a coffee lover who wants to learn how to extract the perfect brew? This coffee guide is a must-have for anyone looking for information and inspiration to experiment with different beans, methods, and flavours. Inside this essential go-to guide to all things coffee, you'll discover: - The essential coffee brewing methods and equipment to help you extract and brew all kinds of coffee with confidence - Explore the origins of coffee from how cherries are grown, the process of coffee harvesting, and processing into the coffee beans you know and love - A region-by-region tour of leading coffee-producing countries highlights local processing techniques and different coffee flavour profiles - Visual step-by-step techniques show you how to roast the beans, prepare an espresso shot, steam milk, and make delicious coffees, just like a barista! - Over 70 recipes to suit every taste from warming winter brews to refreshing iced coffees blends for a hot summer day - including dairy-free alternatives to milk too! Improve your appreciation and knowledge of one of the world's favourite pastimes - drinking coffee! Discover the incredible variety of coffee beans grown around the world with profiles from over 40 countries from far-flung places like Vietnam and Bolivia. Readers can delve into coffee tasting and use a tasters wheel to understand the nuances in flavour from bean to bean and understand which notes complement one another. A great gift to the coffee lovers in your life, they'll be able to delve into the preparation of coffee, from roasting, grinding to brewing. Easy step-by-step instructions will show you the common brewing equipment used to make different coffees. Using the techniques that you have learned, explore the recipe section and master the classics, such as the Americano, Flat White and Macchiato, to more unusual choices, like Caffè de Olla and Ice Maple Latte. Brew coffee at home like a pro and start your day right with The Coffee Book.
    100.00 AED
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    The New English Table

    Building upon the ever-more-popular principles of The New English Kitchen and The Savvy Shopper, Rose Prince's new book celebrates good British food and shows how to make the most of ingredients and leftovers. Hot chestnut and honey soup, whipped potatoes with Lancashire cheese, melted ale and cheddar to eat with bread, baked haddock soup, saffron buns and watercress and radish sauce for pasta: just a few of the 200 completely delectable and original recipes in this inspiring new book. The New English Table explores affordable and easy good food. Rose Prince unlocks a larder of new and unfamiliar English ingredients from cobnuts to red Duke of York potatoes to watercress and also shows how eating local can mean good eating at the same time as being good for the environment. She explains how and where to shop and introduces a rhythm of cooking, identifying which foods are right for everyday meals, and which are perfect for the occasional feast. She shows how to make the most of costly ingredients - traditional breeds, organic produce and handmade foods - and how to recycling leftovers for yet more delicious meals. Leftovers from a roast beef joint, for instance, become an aromatic salad with toasted green pumpkin seeds and herbs, or, simmered with fungi and red wine, a rich braise to eat with mash or buttered ribbons of pasta. The New English Table is proof that good eating does not have to cost the earth.
    23.81 AED
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    The Recipe For Life

    Bestselling author and home cook Sally Bee is back with a collection of deliciously simple recipes that show how easy it is to follow a healthy diet for life. Many of us know the principles of healthy eating but actually incorporating them into daily life is much harder. Whether it's eating more fruit and vegetables, reducing fat without losing flavour or feeding a family after work without the aid of a take-away menu, Sally Bee explains how to make good food second nature. Sally isn't a dietician, but a busy mum who knows how tough it can be to change eating habits. Her down-to-earth advice and realistic approach is borne from her own experience of life-threatening heart disease, from which she recovered thanks to her own delicious and easy-to-follow eating plan. Sally understands how real people eat and how recipes must be quick and made with affordable, readily available food. Her plan won't leave you feeling deprived or hungry, but allows you to enjoy many of your favourite foods in a balanced way. Recipes for Life offers refreshingly simple advice and tasty dishes that will change your eating habits and help you enjoy a healthy mind and body - not just for a few weeks, but for life. Recipes include: Chicken Korma Healthy Chinese Chicken Wraps Smoked haddock and leek pie Healthy Fish Chips and Mushy Peas Roast Monkfish with Olives and Capers All-in-one Lentil and Sausage Casserole Spanish Pork and Bean Stew Caramelised Veggies with Sausages and Baked Sweet Potato Winter Salad Asparagus and Artichoke Salad with Wild Rice and Basil Dressing Pumpkin and mushroom lasagne Broccoli and Leek Bake Apricot and Pistachio Tart
    19.05 AED
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    The Secret Of Ingredient

    The bestselling debut from author and home cook Sally Bee. Sally Bee's story of survival and recovery from three heart attacks in a week at the age of 36 is nothing short of a miracle. Sally attributes much of her remarkable survival to her delicious and achievable healthy eating plan, which she and her whole family enjoy. Now, in this beautifully illustrated cookbook, she shares her secret with you, and it might just save your life. Sally believes in living a full life, and that includes eating delicious food with all the family. She shares not only clean, vibrant recipes, but also her versions of comforting classics we all love. Even desserts! We all know the principles of eating a healthy diet, but actually translating that knowledge into an easy and affordable meal can be a challenge in a busy world. The Secret Ingredient meets that challenge head-on with gorgeous, tasty recipes that will feed the whole family, and tempt even the most novice cook. Sally tells her inspirational story throughout, and gives encouragement and support for changing your eating habits, and those of your children, without feeling deprived and in a way that works for life. She's living proof.
    45.00 AED
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    WHEN SUZANNE COOKS

    Discover the delicious hidden treasures of the Eastern Mediterranean and Middle East with When Suzanne Cooks. Suzanne, a well-known television chef, has a love for food, which was inspired by her mother's traditional cooking. This collection of recipes aims to leave a lasting impression as you savour every dish. The recipes are divided into five chapters, starting with breakfast and followed by mezze, lunch, dinner and desserts. Armed with delightful, crisp product shots and clear step-by-step guidelines, this book will be a sure hit with all cookery enthusiasts who wish to add a twist to their cooking. The book also contains a detailed contents page for ease of browsing and to find your preferred recipes without delay. A glossary in the back gives an explanation for terms used in the book – a great way to get accustomed to unfamiliar names of ingredients and to make you feel like a professional Middle Eastern cook in no time.
    145.00 AED