Food & Wine
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Knead to Know…More
Chris Young
The Bakers of the Real Bread Campaign
In 2011, the food and farming charity Sustain published Knead to Know – the Real Bread Campaign’s groundbreaking book for budding bakery businesses before Grub Street took over publishing it worldwide. Much has changed in the years since. Bakers in the campaign’s network have racked up a wealth of knowledge and experience to share, and so Real Bread Campaign coordinator Chris Young has completely re-written the book to produce this revised and expanded edition.
£20.00read more > -
Homemade Vegan Cheese, Yoghurt and Milk
Yvonne Hölzl-Singh
Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step. There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan ‘milk classics’ to make. In addition to the cheeses, you will find plenty of spreads, butters with different flavours and full-bodied delicacies such as ricotta or mascarpone. And there are faster variants such as the ‘pizza cheese’. Finally there is a chapter covering vegan drinks such as almond milk, oat drink, quick nut milk with nutmeg and soy milk. So who needs to buy drinks in the supermarket when you can make them much healthier and cheaper yourself? You’ll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.
£14.99read more > -
Good Things
Jane Grigson
This is one of Jane Grigson’s greatest collections of recipes for delicious things to eat from the freshest and finest ingredients. This new hardback edition is being reissued because it is her celebration of the seasons and the foods they bring, and seasonality is now the top priority of all those who take their eating and cooking seriously. Importantly, the book contains the recipe for her famous curried parsnip soup.
£16.99read more > -
Greens & Grains
Anne-Katrin Weber
Unique in taste, diverse and nutrient-rich: What would our kitchen be without grains and seeds such as buckwheat, millet, amaranth, and quinoa which are important ingredients in the ‘green kitchen’. There are practical tips, background notes, and a product guide, as well as a seasonal calendar, to complement the recipes. The author Anne-Katrin Weber – a chef and nutritionist – presents her plant-based dishes from the pan, bowl, pot, and oven which are suitable for everyday use, uncomplicated, and always give great pleasure.
£25.00read more > -
Buddha Bowls
Tanja Dusy
In Buddha Bowls, bestselling author Tanja Dusy provides 50 meat-free recipes for breakfast bowls, quick and easy bowls and sophisticated super bowls, and also gives readers numerous basic recipes so that you can combine your own bowl creations in no time at all.
£14.99read more > -
Vegan Recipes from India
Natasha and Yasmine Tourabi
Discover the rich and authentic flavours of Gujarati Indian cuisine, where vegetables, grains, and legumes such as lentils and peas reign supreme in a vast variety of dishes passed down through generations. This mother-daughter collaboration invites you to explore the diverse and flavourful cuisine from the region. Immerse yourself in the rituals, symbols, and knowledge of this culture through family recipes like vegetable pakoras for a snack, biryani for special occasions, or cauliflower shaak and dahl during winter.
£25.00read more > -
Yann Couvreur’s Pastry
Yann Couvreur
Foreword by Pierre Hermé
The first book from pastry prodigy Yann Couvreur. Yann, the rising star of Parisian pastry, was initially trained at the Trianon Palace in Versailles, then became the pastry chef of the luxury hotels Eden Rock Saint-Barthélemy, Le Burgundy, and Prince de Galles. In May 2016 he opened his first pastry shop in Paris, near the Canal Saint-Martin, and another in June 2017 in Le Marais. He now has branches all over the capital. He has also opened shops internationally in Miami, Dubai, Seoul, Riyad and Doha. This modern and elegant book reflects the visual identity of his shops, including his fox mascot, and contains 80 recipes, mostly sweet but with some savoury dishes as well.
£30.00read more > -
L’Auberge de l’Ill
Marc Haeberlin
Marc Haeberlin has a sublime culinary heritage: following in the footsteps of his father Paul, he is the fourth generation to cook at the Auberge de L’Ill in Illhaeusern, which has been in existence for over 150 years, and has held 3 stars in the Michelin guide for 50 years. Laurent Dupont’s magnificent photographs throughout the book capture not only the elegance of the plated recipes but the beauty of the countryside and especially the Ill, the placid river flowing under the willows past the family’s inn.
£35.00read more >
