We are living a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish patrimony. Yet even with this widespread global attention, we know little about how Spanish cooking became a litmus test for demonstrating Spain's modernity and, in relation, the roles ascribed to the modern Spanish women responsible for daily cooking. Efforts to articulate a new, modern Spain infiltrated writing in multiple genres and media. Women's Work places these efforts in their historical context to yield a better understanding of the roles of food within an inherently uneven modernization process. Further, the book reveals the paradoxical messages women have navigated, even in texts about a daily practice that shaped their domestic and work lives. This argument is significant because of the degree to which domestic activities, including cooking, occupied women's daily lives, even while issues like their fitness as citizens and participation in the public sphere were hotly debated. At the same time, progressive intellectuals from diverse backgrounds began to invoke Spanish cooking and eating as one measure of Spanish modernity. Women's Work shows how culinary writing engaged these debates and reached women at the site of much of their daily labor-the kitchen-and, in this way, shaped their thinking about their roles in modernizing Spain.

CITRUS / TOMATOES / CHILLIES / ONIONS / BEANS / HERBS / COURGETTES / NUTS / SEEDS / EGGS /CINNAMON / CHOCOLATE

Acclaimed chef Thomasina Miers brings over 100 bold, bright recipes that bring the sunshine to your plate through these 12 staple ingredients, straight from the heart of Mexico.

Get stuck into a sumptuous Roast chicken stuffed with tomato rice & smoky oregano butter or try Sticky onion, blue cheese & bitter leaf salad with chipotle honey for deep flavours. Bake a Courgette soda bread with pickled chilli butter or dust little Squash doughnuts with cinnamon & orange sugar. Also featuring Tommi’s iconic drinks to wash everything down, Mexican Table includes her zingy Blood orange mezcal spritz.

These are the recipes Tommi cooked, savoured and adored while living in Mexico, perfected for every home cook who wants to make stand-out Mexican flavours without fuss.

Selected for Jamie Oliver's Cookbook Club

‘I love it. As soon as I opened this, I felt it was Christmas.’ – Diana Henry

Advent celebrates the magical run-up to Christmas with over 100 classic German baking recipes.

The Advent season is one of the most special times of the year, when candles twinkle, the Christmas tree is decorated, and the smells of cinnamon, nutmeg and clove fill the kitchen.

In the modern classic Advent, Anja Dunk shares her recipes for the very best of traditional German festive bakes. From lightly spiced Lebkuchen, frosted cinnamon stars, jam-filled ginger hearts, snow-capped coconut macaroons, to marzipan-filled Stollen, edible tree decorations, lucky meringue mushrooms and a gingerbread house dripping with candies and sugar icicles, you will find delectable spiced treats to fill your Bunter Teller and share with friends and family.

Featuring Anja’s own linocut illustrations and evocative photography, this stunning, burgundy-coloured clothbound edition will be a family favourite for many years to come. The weeks of Advent hold all the sweet, almost unbearable anticipation of Christmas for days on end and this gorgeous book embraces that fairy-tale feeling within its pages.

This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.

Easy to make and always delicious – everybody loves brownies and blondies.

Whether you’re looking for fudgy, gooey, squidgy or rich, there’s something for every mood with these playful and indulgent recipes – you’ll find brownies such as Triple Choc, Marbled Cheesecake or Sour Cherry and Almond, and blondies such as White Chocolate and Cardamom, Pandan and Coconut or Tahini Brown Butter. Each batch is designed with simplicity in mind and, throughout, there are the classics that are classic for a reason, as well as new and exciting flavour combinations.

With clear, concise steps and eye-catching photography alongside, this fun and flavoursome collection of treats is perfect for sweet-tooth bakers everywhere.