This comprehensive guide in official partnership with the hit TV series Downton Abbey is a lavish celebration of the elegant institution of afternoon tea, filled with recipes, historical facts and etiquette guides. With over 150 stunning photographs featuring stills from across the series and right up to the latest film release, this collection of 70 delicious recipes will give you everything you need to take afternoon tea just like the Granthams do in the much-beloved series. With a foreword by Gareth Neame, executive producer of Downton Abbey, this book investigates the history of tea, covering its origins and varieties, the etiquette surrounding its consumption in English aristocratic life, and its presence in the series, both upstairs and downstairs. The book then turns to 70 recipes for delicious bakes, bites and assorted sweet and savoury delights to accompany a delightful afternoon tea, with sections on: Pastries, buns and biscuits - Whip up classics like the cream scone or chelsea buns, as well as enticing delicacies such as raspberry eclairs and chocolate florentines. Cakes, tarts and puddings - From colourful Battenburg cakes and lemon tarts to warming spicy dark gingerbread or steamed toffee pudding, these irresistable bakes will have something to suit every taste. Tea sandwiches and savoury bites - Enjoy mini pork pies and cornish pasties, or make carefully trimmed tea sandwiches to complete any spread. Preserves and spreads - Make aromatic strawberry-rhubarb jam, currant jelly or lemon curd from scratch to accompany your bakes. This carefully curated selection of recipes spans the world of Downton, from intimate afternoon tea taken in the drawing-room to glamorous tea parties in the garden. Full of photographs and quotes from Downton characters, with this book you can recreate the rich traditions and flavours of Downton Abbey Afternoon Tea time and time again.

Prepare and enjoy delicious dishes seen in, and inspired by, The Lord of the Rings. Hardly any other work from world literature is as beloved and admired as J. R. R. Tolkien's. In both The Lord of the Rings and The Hobbit, Tolkien created incredible fantasy classics full of exceptional heroes, places, and adventures-and also full of culinary treats! What do lembas bread, Bilbo's famous seed-cake, or Sam's coney stew really taste like? And is the tater soup at The Prancing Pony truly as delicious as they always say? Over sixty fabulous recipes are just waiting to bring the fantastic world of Middle-earth right into your kitchen!

Culinary icon, founder of the Kogi food truck, New York Times bestselling author of L.A. Son, and star of Netflix's The Chef Show shares 100 flavor-packed recipes that empower you to eat healthy—or, at least, healthier—without ditching your go-to favorites.

Built on a foundation of balance and compassion, The Choi of Cooking is Roy Choi’s magnum opus, reflecting his personal journey of cooking, living, and learning from mistakes. When Choi realized that falling victim to his greasy cravings was not sustainable, he began to eat more nutritious foods—but he did it his way, to build a more realistic lifestyle not based on extreme dieting or deprivation. This equates to vegetable-forward recipes, with plenty of pit stops of comfort along the way, and tons of flavors layered in every single bite.

The Choi of Cooking focuses on foods that fuel your body, and Choi meets readers wherever they are, recognizing that eating healthy isn’t all or nothing. Yes, that Kimchi Philly Cheesesteak recipe is real, and exactly as good as it sounds. But Choi also can make vegetables the star of the meal with Calabrian Chile Broccoli Rabe and Roasted Cauliflower Steaks with Harissa and Garlic Herbed Butter. And there are comforting, naturally vegetable-heavy rice and noodle bowls like Cold Bibim Noodle “Salad” and Veggie on the Lo Mein Spaghetti. Since this book is about taking steps, not leaps, there’s also plenty of inspiration for when you’re craving something indulgent, like Crispy Mashed Potatoes, but with "Power Up" modifications to make it healthier when you're ready.

Reaching for healthier foods is like flexing a muscle, and the work begins with having the confidence to cook at all. To encourage readers to take those first steps in the kitchen, Choi shares his culinary philosophy, including bits of wisdom and stories that expand on his approach to food. The Choi of Cooking is more than a collection of recipes; it’s a guide to creating a more balanced life.

Easy, delicious, and creative plant-based snacks from viral TikTok sensation Halle Burns a.k.a. @BalleHurns, perfect for full-time vegans and plant-curious, healthy eaters.

Halle Burns was still in college when she started posting viral videos about plant-based cooking on TikTok, and now millions of fans follow her for soothingly narrated content and easy, sharable recipe ideas. Since Halle was on a student budget at the time and often only had her trusty air fryer to do the actual cooking, she needed to become creative to fulfill her cravings in the simplest way possible.

Recipes had to be attainable and foolproof too, which meant using affordable ingredients, accessible in every grocery store. They needed to be quick to prepare using as few ingredients as possible, like her two-ingredient Tofu Dough or her Spicy Citrus Vinaigrette, which can be made in advance and used to jazz up any vegetable. And when you’re in the mood for carbs but don’t have bread in the kitchen, Emergency Bread can be baked in a flash in a microwave oven.

Now, Call Me Vegan offers even more essential, lifesaving (and time-saving) recipes for every occasion that you won’t find anywhere else. Her Snacks that Smack chapter includes Rice Paper Bacon Snack Strips, Kale Puffs, Crunchy Mushroom Crisps, and her spicy Angry Edamame. There are breakfast recipes like Cinnamon Sugar Tortilla Bowl and Chunky Cocoa-Banana Stovetop Granola. Of course, there are main dishes too like Lasagna Roll-Ups, Mushroom Pulled Pork, and Cheesy Vegan Mac. There are also basics like Mixed Berry Chia Jam, Instant Plant Milk, and Tofu Cream Cheese, along with tips for stocking your pantry and essential kitchen tools—making this the perfect book for plant-based lifestyle newcomers and longtime vegans who are searching for easy ways to be more adventurous in the kitchen.

Cape Mediterranean food/cooking is a South African style of cooking and entertaining influenced by one of the oldest and arguably also the healthiest cuisines in the world. It has developed naturally from within the Western Cape due to its Mediterranean climate and the abundance of classic Mediterranean-style local produce.

This book features more than 75 delectable recipes, from breads, dips and tapas, to lavish salads, succulent roasts, freshly made pastas and heavenly desserts. The recipes bring seasonal produce to the fore and the balance of dishes and ease of preparation will have you inviting friends and family over in no time to share in this veritable bounty.

This cookbook offers the authority of a professional chef with the accessibility of a home cook, for truly delicious recipes.

John and Lisa love to entertain and they both love to cook. What they enjoy the most is to see other people really enjoy cooking, feeling empowered and confident to just go for it, as much as they do. They understand that busy families need simple recipes for them to succeed in eating nourishing food from scratch, so they’ve collated some of their favourite, super-easy recipes from their ITV show John & Lisa’s Weekend Kitchen for you try at home.

John and Lisa’s Kitchen covers all bases, including chapters on Breads and Brunch, One Pan Wonders, Fakeaways, Speedy Go-tos, Family Favourites, Special Night In dinners and Sweet Treats. Whether you want to rustle up a Veggie Chilli Bake for a midweek meal, make Turkish Eggs with Yoghurt Flatbreads for brunch, impress your weekend guests with Beef Wellington, or do some family baking with Lisa's Favourite Double Chocolate Cake, John and Lisa want to bring love, creativity and inspiration into your kitchen.

Experience Africa’s vibrant food culture with 120 recipes from the continent’s most exciting culinary voices

Meet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa’s food movement.

Organized geographically into five regions, The Contemporary African Kitchen presents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions.

Home cooks will discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions. Learn to make Northern Africa’s famed couscous and grilled meats; Eastern Africa’s aromatic curries; Central Africa’s Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa’s fresh seafood and street food; and Western Africa’s renowned Chicken Yassa.

With text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbèdé, the essay and recipe contributors to this ground-breaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover’s library.

Inviting, instructive, accessible, and exciting, The Contemporary African Kitchen brings the conversation about Africa’s cuisine into homes around the world.

Chefs and countries featured: Zein Abdallah (Uganda); Agatha Achindu (Cameroon); Eric Adjepong (Ghana); Ikenna Akwuebue Bobmanuel (Nigeria); Clara Kapelembe Bwali (Zambia); Akram Cherif (Tunisia); Agness Colley (Togo);  Moustafa Elrefaey (Egypt); Arnaud Gwaga (Burundi); Mohamed Kamal (Egypt); Kudakwashe Makoni (Zimbabwe); Dieuveil Malonga (Republic of Congo); O’miel Moundounga (Gabon); Mwaka Mwiimbu (Zambia); Joseph Odoom (Ghana); Forster Oben Oru (Cameroon); Thabo Phake (South Africa); Mostafa Seif (Egypt); Mogau Seshoene (South Africa); Sifo Sinoyolo (South Africa); Mame Sow (Senegal); Sophia Teshome (Ethiopia); Pierre Thiam (Senegal); Roze Traore (Côte d’Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya).

’n Keur van al Marinda se toekatyd-resepte, die goue gunstelinge waarmee sy grootgeword het! Vier die lewe en dek ’n feestafel wat kreun van oorvloed: beesstert, pasteie, kerrieafval, skaapstertjies, varkribbetjie, doeksagte lamstjops. Brode, patees en nostalgiese slaaie sorg vir bykos. Vir weeksaande is daar lipaflek-pastas en vir suikertande outydse Cremoratert, poffers en vele verassings. En as bonus–konfyte, souse, blatjang en ander inmaaksels staan nou ook hul plek vol in haar reseptespens.

In her debut cookbook, Cupcakes and Couscous, Teresa Ulyate spoils us with a treasury of tempting, nourishing recipes.

The book is dedicated to working parents, foodies and home cooks, and is exactly what we all need at the end of a busy day – quick, tasty, nutritious food that is easy to prepare and that bursts with flavour. The photography in Cupcakes and Couscous is a feast for the eyes, and showcases Teresa’s love for cooking and baking for her family – from preparing breakfast-on-the-go and lunchbox ideas, to midday bites, celebration food and braais. There’s also a chapter on hosting an event at home, with sample menus and helpful planning tips.

This book is sure to become a reliable kitchen companion that inspires and spreads the foodie love.

Almost 100 authentic dishes recall in food and drink the true flavours of Ireland. It includes classic recipes such as baked salmon and soda bread stand alongside the Irish specialities of Tyrone roast goose and carrageen jelly. Numerous fish and vegetable recipes are complemented by a diverse range of traditional cakes, puddings and centuries-old folk remedies. This is a charming and practical souvenir of Irish life.

Global baking sensation The Hebridean Baker shares his fabulous recipes and fascinating stories of island life, with modern takes on classics and traditional Scottish staples giving you a true taste of Scotland's wild and windswept Outer Hebrides. FAILTE, I'M THE HEBRIDEAN BAKER Close your eyes. What is your picture of the Outer Hebrides? Walking along a deserted beach? Climbing a heather-strewn hill with a happy wee dog by your side? Sipping a dram at a ceilidh to the tune of a Gaelic song? Or chatting by a warm stove with a cuppa and a cake? For me, it is all these things, and more ... and they have inspired every page of this book; its stories and its recipes. The Hebrides is a larder like no other, offering some of the best homegrown produce you'll ever be lucky enough to enjoy. Let these islands unleash your inner Scottish baker! So go on, choose a recipe - they are all delicious, I promise. And, of course, homemade is always best ... Coinneach x From Croft Loaf to Cranachan Chocolate Bombs, Oaty Apricot Cookies to Heilan' Coo Cupcakes, and Granny Annag's Christmas Cake to Aunt Bellag's Duff, there's something here to put a smile on everyone's face. And with his faithful West Highland Terrier Seoras by his side every step of the way, the Hebridean Baker will even help you teach your dog Gaelic, while you enjoy some truly delicious Scottish bakes. Focusing on small bakes that use a simple set of ingredients, these recipes will unleash your inner Scottish baker - it's all about rustic, home baking and old family favourites because, as the Hebridean Baker says, 'Homemade is Always Best'. 'Very Scottish-sexy, very Outlander' - ELLE

Supermarket wines now win Gold Medals in International Challenge. Best Wines in the Supermarkets, identifies these superior wines, often at bargain prices. It also has its own secure website extension, in which to search and sort more wines. This is unquestionably the best source of wine drinking through the year. Now with its own secure website for searching and sorting- at www.bestwinesinthesupermarket.uk. The book provides plenty of interesting knowledge and for each wine, tasting and style notes, for readers to use in finding what they enjoy. Now that supermarkets deliver Internet wine orders, you need a guide through the amazingly, wonderful, wide range they offer. The perfect wine guide for you to find the wines you enjoy at the price that suits the budget of the occasion. The huge buying power of the supermarkets - and the fact that they employ the finest wine tasters - means that they can buy the very best of every type of wine. The trick is knowing which is the best of their best. * For Best Wines in the Supermarkets, Ned Halley tastes, and rates 2000 wines. * His rating system includes, uniquely, a factor for VALUE. * He recommends only wines of character in each category. * Every year, Ned works with the supermarkets to identify their best wines for you. * Excellent, insightful, reviews reveal award winning own label wines taste wonderful. * Handy, pocket size is ideal to tuck in a pocket or bag and use while browsing the shelves. * Helps you navigate the bottles in supermarkets and sift between the regions and grapes. * Discover 26 wines that are rated a perfect 10 and 137 wines rated at high 9s. * What Wine Words Mean is a wonderfully simple, down-to-earth guide to wine terms * Ideal stocking-filler-gift that will constantly throughout the year. * Supermarkets own the wine markets. Ned Halley's help to find the best of their best