A collection of over 70 wagamama favourites, Feed Your Soul is a celebration of the wagamama way. These dishes have been designed for every occasion and offer recipes for a variety of diets. Cook rapid weekday meals, watch slow-cooked ramens simmer and even learn the art of making gyoza - Feed Your Soul is packed with tips and ideas for bringing wagamama to your kitchen. Feed Your Soul encourages mindful cooking - taking the time to appreciate and enjoy creating and eating these dishes is key. Methods for preparing your own homemade ramen noodles, kimchee, sauces and stocks are shared, so your dishes can be created entirely by you. We can't always spare the time to make everything from scratch, so you'll also find speedy, nutritious and simple recipes, as well as ingredient swaps and hacks. Including the never-before-shared recipe for chicken katsu curry, the famous yaki soba and fiery bang bang cauliflower, the dishes are balanced and offer suggestions for alternatives should you not have all the ingredients at home, allowing you to be more sustainable and creative in the kitchen. With original food photography, evocative shots of Japanese food emporia and lifestyle shots of noodles, ramen and ingredients, Feed Your Soul is set to become the new classic wagamama cookbook.

Winner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award 'Richard is a master of his craft...ultra user-friendly... it might change the way you look at bread forever' Sunday Telegraph 'Once you've mastered the technique, it's child's play' Tony Turnbull, The Times 'An essential tome' Tom Parker Bowles Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts - each recipe is a delight.

Bringing motivation to the nation!

Want to cook better, healthier food?

Know what you should do, but don't know where to start?

This 30-day plan from the nation's favourite PE teacher will help you create new habits, keep on track and feel brilliant inside and out.

Food and fitness sensation Joe Wicks, aka the Body Coach, has helped millions of people to keep fit and cook healthy, simple recipes. He's back with his 30 Day Kick Start Plan to make it easier than ever before to make healthy food, lose weight and get more active.

Inside are one hundred delicious, sustaining recipes and six brand-new HIIT workouts to help you get in shape. Combined with weekly plans that can help you prep like a boss, this approach is easy to personalize according to your own day-to-day habits and will help everyone kick start a healthier lifestyle without looking back.

The man who kept the nation moving during lockdown, Joe has sold more than 3 million books in the UK alone. He has more than 4 million followers on social media, where fans share their journeys towards a leaner, fitter lifestyle. All of his books have been non-fiction number one bestsellers.

From the best-selling cookbook Rubs comes Rubs Recipe Cards, featuring 60 flavor profiles to maximize your cooking. Revolutionize your cooking with 60 impactful rubs, marinades, sauces, seasonings, bastes, and glazes. This deck is made to transform the flavor of any dish. The smart design informs readers of flavor profiles--such as "spicy," "sweet," "savory," and "tangy"--and the types of proteins each one works best with. Whether you're cooking beef, seafood, veggies, or tofu, Rubs Recipe Cards will have something for you. Now it is easy to make a different dish every night as you experiment with new flavor profiles and combinations. Take your cookouts to the next level with your favorite BBQ basics and creative new blends. Rubs Recipe Cards includes: - Cilantro-Lime Marinade - Spicy Peach BBQ Sauce - Hot & Spicy Steak Rub - Wasabi Butter - Ginger-Sesame Marinade - Homemade Maple BBQ Sauce - Buffalo Dry Rub - Tabasco Butter Baste - Red Wine and Dijon Marinade - Bourbon & Brown Sugar Glaze - Southwestern Dry Rub - Apple-Mustard BBQ Sauce This deck is easy to use and BBQ-safe--you won't have to worry about stray marinades or glazes with these spill-proof cards. Keep this deck in the kitchen or by the grill and choose a recipe from the deck or pick one at random for a new experience. Fire up the grill and spice things up with Rubs Recipe Cards.

Even if you like to cook, getting dinner on the table Monday to Friday can be a daily drag. But not any longer! Neven Maguire's fantastic new book will inspire you to create real, fast and delicious family food - all ready to eat in jig time. Chapters include 'Low and Slow' for when you have time to plan ahead, 'Cupboard's Bare' for when you don't; 'One-Pan Dinners' for quick and easy soups and stir fries and 'Supermarket Sweep' for when you can pick up an ingredient or two on your way home. This family-friendly, modern cookbook is packed with easy, everyday dinners to inspire you Monday to Friday! 'This is a fantastic book' Pat Kenny 'Fabulous' Carol Dooley, Saturday Live, Sunshine 106.8

First published in 2005.This book gives you sandwiches with such verve and imagination that you will never again view this popular object in the same way again. Taking a seemingly simple mode of eating to unparalleled and soaring heights never before encountered, the book offers sections on hot sandwiches, special savoury sandwiches, vegetarian sandwiches, sweet supper sandwiches, biscuit sandwiches, afternoon tea sandwiches, sandwiches for the nursery, picnics, and railway journeys. Sandwich devotees will have to worship at this author's shrine.

STELLAR COOKOUT SIDES Move the meat from the center of the table and let these innovative side dishes steal the spotlight. Written by celebrated pitmaster Adam Perry Lang, Barbecue Sides includes a dozen-plus recipes for melting, creamy, and crispy dishes like Bubbling Bacon Butter Beans, Smoked-Corn Flan, and Scruffed Carbonara Potatoes that temper the strength of brawny barbecue mains without getting in the way of flavor. The menu is rounded out with a dozen additional recipes for fresh, sprightly, and green sides, like Mango Cilantro Salad and Green Apple, Cabbage, and Caraway Slaw, as well as pickled vegetables that add refreshing high notes and contrast to a plate. These first-rate side dishes will elevate your barbecue.

Say goodbye to fourth-night-in-a-row meat loaf and identical containers of tragically "meal-prepped" chicken thighs. YouTube cooking sensation and restauranteur Sam the Cooking Guy is here to save us from mediocre leftovers. With 20 bulk-cooking master dishes, each featuring a main protein, with corresponding follow-up meals that all benefit from the work you've already done, Sam ensures that you'll never be bored in the kitchen again! Sam's recipes are simple and quick, but never tired. Your Mexican Meat Loaf from Sunday can shapeshift into Tuesday night's Tacos or Thursday's Sloppy Joes. Monday's Roast Chicken becomes Wednesday's Thai Chicken Curry or Friday's Baked Taquitos. "Aw man, Beer-Braised Short Ribs again?" "Nah: Short Rib Egg Rolls!" Sam's genuine and engaging personality, along with vibrant colour photography, makes this book a lifesaver for busy folks who are looking for dinners that they can finally be excited about.

The perfect gift for any fan of World of Warcraft. Journey through Azeroth and prepare to feast on new culinary delights inspired by World of Warcraft. This official gift set comes with World of Warcraft: New Flavors of Azeroth and an exclusive apron featuring celebrated Pandaren chef Nomi, equipped with a large front pocket and adjustable straps. As a young boy in Pandaria, Nomi answered the beckoning call of the Cooking School Bell and quickly grew into a promising chef. Through the years, this intrepid cook has traveled across Azeroth, learning countless regional recipes and techniques from Pandaria, the Broken Isles, and even the mysterious Shadowlands. In this cookbook, Nomi has collected the best recipes gathered during his travels, including: --Bladespire Bagel --Wild Berry Bread --Chewy Fel Taffy Equip your apron and let culinary expert Nomi be your guide in World of Warcraft: New Flavors of Azeroth Gift Set.

Perfect the art of entertaining with 101 modern twists on classic recipes from entertaining expert Beth Le Manach

For more than a decade, Beth Le Manach’s YouTube channel, Entertaining with Beth, has been the go-to for anyone looking for creative and practical entertaining advice. Beth is an expert hostess who has figured out the solution to entertaining success, every time. Not only do her recipes look and taste great, but they also offer a practical twist or a killer tip that saves you time, money, or effort! Because let’s face it, whipping up your favorite weeknight meal is one thing, but add a few guests to the mix and it becomes a whole other ball game.

Beth’s first book, Entertaining 101 is the culmination of years of hosting experience, a comprehensive guide that will make entertaining a breeze for both the first-time host and the seasoned dinner party veteran. This book has the answers to all of your questions: What’s an easy dinner I can serve to impress my visiting in-laws? (Frenzy-Free Chicken Pot Pie); What’s a great egg dish I can make for Christmas morning? (Puffy Egg Bake); What’s the easiest drink to serve at my Mother’s Day brunch? (Bloody Mary Bar)―and so much more.

Beth is determined to make entertaining easier because she has seen how much joy it can add to our lives. So, she’s taken it upon herself to compile the top 101 recipes she believes everyone should know how to make! It’s her hope that this book will be the answer to all of your entertaining questions, a true manual for the beginner or an easier approach for the seasoned host. Welcome to Entertaining 101!

London's acclaimed champions of brunch share the recipes that made the Sunday Cafe a runaway success. Alan Turner and Terrence Williamson, the pioneering chefs behind London's hugely popular Sunday Cafe, share some of their most beloved recipes, so you can cook your way to the perfect weekend brunch. From quick and easy breakfast staples to fabulous group feasts, and inspired by a list of global ingredients, this book will give you everything you need to master the art of the weekend's most enjoyable meal. Among the delicious ideas to try in the book are: Feta Kale and Quinoa omelette, Salt Cod Potato Benedict with Poached Eggs and Hollandaise, Roasted Fruit Waffle with Almond Brittle, Spinach, Pea and Parmesan Pancakes, Salmon Kedgeree with Beetroot Slaw Courgette Fritters with Halloumi, Dukkah and Mint Yoghurt The book also has a selection of heartier Sunday Specialities for those after a more filling meal, as well as delicious bakes and tasty jams, as well as a complete guide to making your own brunchable condiments as well as flavourful smoothies and juices to go with your food. From getting the fundamentals right to creating sophisticated and appealing plates, this comprehensive guide will give you everything you need to recreate the Sunday Cafe's delicious brunches in your very own home!

Food Book of the Year at the 2019 Andre Simon Food and Drink Book Awards The Sunday Times Food Book of the Year 'A masterpiece' - Bee Wilson, The Sunday Times As featured on BBC Radio 4 The Food Programme 'Books of the Year 2018' 'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson Shortlisted for the Irish Book Awards - Eurospar Cookbook of the year 'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini' - The Guardian 'Books of the Year' 'I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful.' - The Times 'Best Books of the Year' '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times 'The recipes are superb but, above all, Diana writes like a dream' - Daily Mail 'Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception' - delicious (As featured in delicious. magazine Top 10 Food Books of 2018) 'You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet' - Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year' 'No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her' - The Independent 'Best Books of the Year' 'The stories associated with the meals are what draw you in' - The Herald 'The Year's Best Food Books' 'A life-enhancing book' - The London Evening Standard 'Best Cookbooks To Buy This Christmas' '...enchanting, evocative menus.' - iPaper 'One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list!' - Good Housekeeping 'Favourite Reads to Gift' When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons. How to Eat a Peach contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.

Originating on TikTok and quickly going viral across the rest of social media, the ‘wrap hack’ or ‘4-way wrap’ involves taking a tortilla wrap and using a clever quartering technique to divide the wrap into four, placing a different filling in each section and folding into a quick and delicious meal.

Suitable for leftovers, breakfasts, lunches, quick snacks and sweet treats – this genius foodie hack will not only lift you out of a sandwich rut, but will also get your creative juices flowing as you try out new flavour combinations with your friends.

Wrap brings together over 80 recipes for the ingenious method all in one place. Hot, cold, meat or veggie: whatever you put into your wrap, this method is the viral sensation that has to be tried.

Bring the flavor of maple syrup beyond breakfast!Maple syrup is one of nature's sweetest treats. It reminds us of sitting at the table, savoring bite after bite of Mom's fresh flapjacks. Maple Syrup features 40 tried-and-true recipes to please friends, neighbors, and the entire family. Create new memories that extend into every meal with this delicious favorite ingredient. Inside You'll Find 40 recipes-tested and tasted by the author, a professional food stylist Drinks, desserts, breads, meats, vegetables, and more Full-color photography from a professional food photographer BONUS: Do-it-yourself instructions for maple syruping Enjoy These Recipes and More: Maple-Frosted Pumpkin Muffins Monte Cristo Breakfast Sandwiches Maple-Brined Pork Chops Maple-Bacon Brussels Sprouts Best Mashed Sweet Potatoes Maple Fruit Crisp Maple Mousse

Start the day with the definitive cookbook of authentic home-cooking breakfast dishes from around the world

Breakfast is the most important – and comforting – time of day for billions of people everywhere. Here, for the first time, a collection of hundreds of home-cooking recipes celebrates morning meals as they're prepared in kitchens across the globe. Each recipe is accessible and straightforward, with notes offering cultural context and culinary insight. Whether it's sweet or not, classic or regional, it's here: Egyptian Ful Medames (stewed fava beans); Mexican Chilaquiles; Chinese Pineapple Buns; American Scones; Scottish Morning Rolls; and so much more.

Featuring contributions from Reem Kassis, Bill Granger, Jason Hammel, Stephen Harris, Clotilde Dusoulier, Harumi Kurihara, Meera Sodha, Alvin Cailan, Fredrik Berselius, and Manoella Buffara.