Cookbooks

Japanese food is healthy, delicious and universally enjoyed, but despite the popularity of sushi and noodle bars around the world, so few of us cook this delightful cuisine at home. This impeccable guide from Japanese cook Kimiko Barber demystifies the cuisine and makes it accessible to the home cook.

Kimiko covers everything you need to know about Japanese food, including its long and intriguing culinary history, and gives clear and concise explanations of Japanese ingredients, cooking terms and techniques, - as well as providing more than 200 recipes.

These exceptional dishes are a combination of traditional classics that have been updated to suit today's busy home cooks, and new, specially created, easy-to-make meals - laid out in the more familiar Western-style format of starters, mains and desserts rather than the traditional Japanese one of cooking methods. With Kimiko's expert guidance and ideas for clever improvisations, your confidence will grow and soon you'll be creating Japanese dishes with all the flair and style of a true itamae.

Cooking with Indian Spicebox features recipes, stories and tips for making Indian cooking both fun and easy. The book emphasizes enjoying flavorful food with friends, family, and loved ones. Grouped into modern lifestyle and entertaining-based menus such as how to throw a fabulous Chai party, having friends over for a spiced-up brunch, tapas-style Chaat parties, impressive dinner menus, healthy weeknight cooking for the family, and even a chapter featuring kid-friendly recipes, the focus is on good food and great times together! Filled with gorgeous full-color photos and featuring more than 30 go-to recipes, Cooking with Indian Spicebox is the perfect kitchen companion for Indian food fans ranging from experienced home cooks, to more casual cooks and even those too scared to boil rice. These are not recipes that require sweating over a curry for hours, and this is certainly not your typical Indian cookbook! A perfect addition to your cookbook collection and an impressive gift for a foodie friend.

Nominee - James Beard Award: Best Book, Health and Special Diets

This comprehensive guide will show you how to find true nourishment and pleasure in the discovery, preparation and eating of real food and drink. It's not about fashionable dieting or being anxious about food choices, it's about positive eating. Techniques include making your own butter, yogurt, ghee, lard, broth, dairy and water kefir, kombucha, coconut water, kimchi, sauerkraut, sourdough, as well as sprouting grains and activating nuts and seeds. And there are also 100 wholesome recipes that encourage the use of good animal fats, well-fed meat, sprouted grains, local and seasonal produce, which will leave you feeling happy and satisfied. This is an easy book to dip into for advice, inspiration and truly health-giving recipes.

'Rich's recipes are exciting, accessible and fun. Everything a great barbecue should be' - Heston Blumenthal

Rich Harris shows you how to barbecue mouthwatering recipes with smoky and succulent flavours that will see you through the summer and beyond in style.

Featuring chapters on:
* From the Sea - delicious fish and seafood dishes
* Crowd-pleasers - food to impress friends, such as Beef Short Ribs and Sticky Pork Belly & Rice Noodle Salad
* Hand-held - get messy with Chilli Dogs, Smoked Chicken Wings and Lamb Shish Kebabs
* Smoking - including hot-smoked classics like Pulled Pork and Prawns with Dirty Romesco Sauce to Cold smoked Salmon
* Veggies, Sides & Breads - barbecues aren't just about meat so indulge in Chargrilled Leaves with Burnt Lemon Dressing, Cauliflower Steaks and Chipotle Slaw
* Sauces, Dips & Pickles - accompaniments to take your dishes to the next level
* Cocktails & Coolers - drinks to wash down and complement your grilled dishes
* Desserts - indulge in Toasted Marshmallow Ice Cream and what barbecue would be complete without s'Mores?
* Restoke the Flames - ideas for the morning after including Buttermilk Pancakes and Brunch Pizzette

This is the ultimate guide to cooking with fire and smoke.

Grains have always played an important part in a healthy diet, but not everyone knows how to cook with them. Ghillie not only discusses all the grains - their provenance, nutritional benefit, how best to cook them - but showcases 120 international recipes that celebrate them. Start the day with Breakfast Quinoa with Raisins and Honey, take Maki and California Rolls to work for lunch, bake some Lazy Courgette & Sundried Tomato Cornbread at the weekend, create a feast of Fragrant Vegetable Biryani for friends, knock up a bulgar wheat Tabbouleh or Fennel Freekeh Pilav for a quick midweek supper or indulge in a Polenta and Ricotta Berry Torte. Everyone should be eating more of these grains rather than relying on staples like pasta and this book is here to inspire and excite.

Greek cuisine has a long history―the first ever cookbook was written by Ancient Greek poet Archestratos in 320 BC―and now Maria Elia brings the traditional flavors and ingredients of Greece into the 21st century with her thoroughly modern take on classic dishes. This is not a book for traditionalists, but adventurers ready to explore exciting new flavor combinations and discover what Greek cuisine has to offer. The 120 recipes are a product of a summer spent cooking and experimenting at her father's tavern in the Troodos mountains of Cyprus. The villagers welcomed her into their homes, taught her new and old recipes, shared produce from their gardens and even tried to teach her Greek! She went shooting with her dad and gathered caper leaves for pickling.

Few foods have seen the spotlight in recent years as much as the coconut. Since lingering at the bottom of the fashionable fruit chart, the brown, hairy and difficult to crack contender has risen to the top, making up for what it lacks in looks by packing a nutritional punch. Hailed as one of the top superfoods of 2015, sales of coconut-based food have rocketed, its liquid form has even been referred to as an 'uniquely curative elixir' - indeed, the humble coconut is certainly having it's moment. Once confined to the filling of a Bounty bar, coconut now comes in an array of forms; Emily Jonzen arranges her book by texture and variety, with chapters divided into Milk & Water, Oil, Flour and Desiccated. Packed with an amazing range of recipes from savoury dishes such as Coconut-crusted Chicken or Stir-fried squid to sweet things such as Coconut Flour Pancakes and Coconut & Pistachio Brownies, Emily will have you going nuts over nature's finest and most versatile ingredient. The unassuming coconut is now taking its rightful place as the darling of the 'superfoods'.While they may not be much to look at, they are your best cooking companion - work these hairy wonder-fruits and reap the healthy benefits.

The Lolly Book is full of healthy recipes and foodie flavours with no artificial sweeteners, added flavourings, concentrates or purees - just real fruity goodness. Karis and Dominic, founders of successful healthy ice lolly start-up LICKALIX, offer frozen treats for everyday, special occasions, cocktail hour and more. Each recipe is accompanied by tips and fun fruit facts, plus a full nutritional breakdown. Get the inside scoop on fruit and veg, the low down on sugar and tips on essential equipment. There are lollies for every occasion, from classic Double Strawberry and creamy Mango Lassie to a no-holds barred Ice Lolly Dipping Bonanza and the ultimate healthy kick, Green Goddess, plus boozy poptails,including Peach Bellini and Zesty Margarita. Who knew ice could taste this good?

This is a timeless collection of Singapore heritage and Peranakan recipes by Mrs Lee Chin Koon, published in 1974. Today, re-written by Shermay Lee, granddaughter of the late Mrs Lee (1907-1980), she has recaptured her grandmother’s recipes into two fully illustrated cookbooks. The New Mrs Lee’s Cookbook Volume 2: Straights Heritage Cuisine, features a delightful mix of Chinese, Malay, Indian and Eurasian recipes, and also includes anecdotes explaining their origins.

Singapore Tourism Board ‘Uniquely Singapore’ Recommended Gourmet Books – Singapore’s culinary gems written by Singapore’s food.

Written by Mrs Lee Chin Koon
Foreword by Former Prime Minister Lee Kuan Yew
Updated by her granddaughter Shermay Lee

'John Gregory-Smith has a passion for Turkish food - and it shows. This is a rich and inviting introduction to the authentic flavours of Turkey, presenting regional dishes and traditional food.' The Bookseller

'A gorgeous mix of modern, regional and traditional Turkish Dishes - I want to cook them all.' Diana Henry

In Turkish Delights John Gregory-Smith brings his passion for Turkey and its food to your kitchen. He celebrates the best of the country's traditional food with 100 regional dishes, giving each one his simple, modern spin. Forget greasy late-night doner kebabs, John offers the Iskender kebab from the city of Bursa in Northwest Turkey, filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Other tempting dishes include the Ilgin Beef Kofta (pepper and parsley spiked beef from the Central Anatolian region) or his Ottoman-inspired Stuffed Pepper Dolma. With chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat, Seafood, Vegetables and Desserts and Drinks, it is crammed full of exciting flavours and inspiring ideas.