Cookery / food by ingredient: rice, grains, pulses, nuts & seeds

A beautiful new edition of seminal work Sri Owen’s Indonesian Food with 20 new recipes to reflect the updates in Indonesian cuisine over the last 20 years.

The instant Sunday Times number one bestseller! The second book in the Sunday Times bestselling What’s For Dinner? series by Sarah Rossi!

In an era of excessive convenience and disposable food waste, Gennaro’s Cucina could not come at a better time – you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less and, ultimately, eat better.

The new Sunday Times best-selling food bible for busy families!

Food is so much more than fuel, and veganism is so much more than a diet. It’s linked to culture, family, memories, and identity. A collection of over 100 plant-based recipes that, together, give readers a bird’s eye view of vegan cuisine and its facets, Best of Vegan is a marvelously versatile glimpse into the world of vegan cuisine.

Annie Rigg’s fuss-free cooking is all about maximizing flavours and creating healthy meals that are packed with protein and proudly plant-based. Her tempting dishes take inspiration from all over the globe, and are perfect for anyone wanting great food, whether dining solo or catering for a crowd.

Veganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestan and Persepolis.

From crisp and zingy salads, to fresh and comforting rice bowls, and tangles of tasty noodles as well as plant-based bowls and stir fries, Bowlful will satisfy all your cravings, with 90 easy to follow recipes by Norman Musa. This book celebrates the fresh and diverse flavours of Asia distilled in deliciously simple bowl food.

We’ve all spent a little more time at home in recent years and this has meant we’ve a new-found appreciation for what lunch represents to us: a break, excitement, something that isn’t typing emails or Zoom meetings.

Ask a foodie about the Amalfi Coast and lemons immediately spring to mind. The sweet, aromatic, large and thick-skinned Sfusato Amalfitano is the extraordinary and delectable citrus fruit which Gennaro Contaldo grew up with.

Veggiestan, ‘the land of vegetables’ refers to the Middle Eastern region that merits such a name; a region that is bubbling, simmering and bursting with vegetarian traditions and recipes – much like this book.

Cooking vegan has never been this simple.