Welcome to Chrissy's kitchen . . . Introducing the food that makes her tick. Order now for food you simply can't resist.

After two years of parenthood, falling in love with different flavours, and relearning the healing power of comfort food, this book is like Chrissy's new edible diary: recipes for quick-snap meals; recipes for lighter, brighter healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly.

Chrissy's is a life of . . .

· CHICKEN AND DUMPLINGS. The ultimate quick and easy comfort food. A creamy one-pot wonder: tender chicken breast and doughy delicious dumplings.

· GARLIC HONEY PRAWNS. A 15-minute meal that's worthy of any Chinese restaurant, made with soy sauce, honey and orange, served with fluffy white rice.

· BANANA BREAD. Yes. This is THE banana bread that launched a million tweets and a hundred thousand Instagram tags . . . Delicious.

Most will satisfy your cravings but all will leave you hungry for more.

THE SUNDAY TIMES BESTSELLER The perfect Christmas gift for foodies! Whether vegan, veggie or simply an avid home cook, this exquisitely designed cookbook is full of simple recipes that will have every recipient swooning. 'Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?' YOTAM OTTOLENGHI ________________________________ Modern, vibrant, easy-to-make food. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. With 120 practical and mouth-watering recipes, learn how to make: - ROASTED PANEER ALOO GOBI for a quick Monday-night dinner - CARAMELIZED ONION AND CHILLI RAMEN straight from the store-cupboard - THE SODHA FAMILY MASALA OMELETTE to serve up a home-made brunch - SALTED MISO BROWNIES as a sweet treat There are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets - all practical and surprisingly easy to make - and bursting with exciting flavours. _________________________________ 'Meera can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren't vegetarian. A joy - I want to cook every dish' DIANA HENRY 'Fabulous' NIGELLA LAWSON 'She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend' BEE WILSON, SUNDAY TIMES

Unlock a world of joyful flavor in your kitchen by using only 8 simple spices.

Nadiya wants to share with you the 8 readily available spices she uses every day at home to cook her most-loved meals, the same spices that her Mum uses and her Nani used before her.

Cardamom, fennel, cinnamon, turmeric, cumin, chilli, bay leaves and curry powder are all you need to create any recipe in this book, including:

• Peshwari Naans
• Back-of-the-fridge Pakoras
• Yoghurt Chicken
• Daal
• Crispy Leek Biryani
• No-need-to-wait Chutney
• Badam Cheesecake
• Iced Caramel Bay Tea

From beautiful breakfasts, midday lunches and staple recipes you won't live without again, to tips for the perfect saucepan of rice, your favorite middle of the table curries, vegetables, side dishes and sweets, you'll be confident in cooking extraordinary family food, filled to the brim with easy-to-achieve flavor.

Recipes from an Indian Kitchen cookbook brings you fantastic dishes from across India:

• Stunning color photographs of each finished Indian recipe.
• This comprehensive volume features simple recipes that are easy to follow and deliver delicious, authentic results.
• Glossary of Ingredients: Detailed descriptions of commonly used ingredients.
• The informative introduction provides insight into the tradition of Indian cuisine.
• Recipe introductions give interesting background information and history of recipes, while atmospheric images from across India capture the mood of this beautiful country.
• Basic Recipes: Includes recipes for different pastes, ghee, paneer, and more.
• Raitas, Chutneys, and Pickles: Tips and tricks on how to prepare and when to serve.
• Snacks and Appetizers: From Vegetarian Samosas to Coriander Lamb Kebabs.
• Main Dishes: Delicious recipes to feed your whole family.
• Legumes: Prepare legumes in multiple ways to balance out your whole meal.
• Rice and Breads: Rice is a staple dish in south India and is served at almost every meal.
• Desserts and Drinks: Treat yourself with these authentic desserts.

Using just six common spices-cayenne, coriander, cumin, turmeric, mustard seed, and asafetida-chef Ruta Kahate presents 60 delicious recipes that are easy to prepare but deliver rich, complex flavor. These dishes-including tons of nourishing veggies, raitas, grains, and dals-are fresh, healthy, and versatile enough to mix and match with your everyday cooking. And they feature Instant Pot variations for maximum ease. Serve up a quick lunch of Mustard Shrimp alongside a cool lettuce and citrus salad. Short on time after a busy day? Instant Pot your supper with a comforting Coconut Beef Stew. Prep a double batch of Parsi-Style Rajma on Sunday and enjoy it throughout the week-the flavors only get better over time! With stories from Ruta's culinary life around the world, plus vibrant, colorful photography that reflects the lively recipes within, 6 SPICES, 60 DISHES is a must-have for anyone who wants super-tasty, healthy meals that come together in a flash.

If you love the tingle of chilli on your tongue, get stuck in to this celebration of the all-conquering capsicum - from mild varieties to red-hot peppers - served with a spicy side of trivia, tips and recipes Chillies originated in the Americas but they've now gone global, finding their way onto our plates and into our hearts. Whether you get your fix in the form of classic dishes, hot sauces or new culinary creations, chillies offer all kinds of pleasures and possibilities. This book is the perfect pocket guide to these wonders of nature, exploring how they became so widely loved, where their heat comes from, and how they can beguile and benefit our bodies. The Little Book of Chillies will give you a taste of the following and much more: Discover all kinds of fun chilli-related trivia, including how the Scoville scale is used to measure heat levels Trace the journey made by capsicums across centuries and continents Get the lowdown on world-famous chillies as well as the world's hottest Marvel at the weird and wonderful uses of chillies, from powders and pickles to pepper spray Whip up a selection of recipes with a kick, from a terrific chilli con carne to adventurous dessert options

Veganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestan and Persepolis. After the success of bestseller Veggiestan, Sally Butcher continues her gastronomic journey along the Silk Road with Veganistan. In response to many requests in her Peckham restaurant, Persepolis, Sally has created a vegan cookbook celebrating plants and wholefoods with the luscious flavours of the Middle East. A masterclass in inventive vegan cooking, the chapters range from hot and cold mezze, fermentation and pickling, and bread and grains to delicious desserts, divine drinks, and vegan meat, dairy and egg substitutes. Stand-out recipes include beetroot and sour cherry gazpacho, mushroom and chestnut borek, seitan kebabs, Persepolitan sauerkraut, and quince and cardamom trifle. Written in Sally's witty and reassuring voice, Veganistan will bring something new to your kitchen and equip you with the skills to make stunning vegan food for any occasion. Contents: Simple Meze Salads and Cold Starters Soups, Snacks and Hot Starters Bread, Rice and Grains From the Stewing Pot From the Oven From the Frying Pan and Into the Fire Salted, Smoked, Fermented and Pickled Foods Sweet Treats Drinks A Cheater's Guide to Vegan 'Meat': 'Dairy' and 'Egg' Substitutes