Originally published as Relish, a fully revised and updated edition of the eye-opening story of one woman's incredible appetite for life: Dame Prue Leith, judge of hit show GREAT BRITISH BAKE OFF, tells all from childhood in South Africa to becoming a DBE.

Prue Leith describes herself as greedy in all senses of the word. Cook, caterer, restaurateur, food writer, journalist, novelist, businesswoman, teacher, television presenter, charity worker, lover, wife and mother, she has certainly lived life to the full.

Prue came to London in the early 1960s and, not long afterwards, opened Leith's Restaurant. By the mid-seventies she was a food columnist on the Daily Mail, had published several cookbooks and opened Leith's School of Food and Wine. But it wasn't all work. Prue writes with honesty of her love life, her longing for children, the birth of her son, the adoption of her daughter and much else besides.

In this fully revised and updated edition she tells of how she met, fell in love with and married John Playfair as well as her exciting role as a judge on Great British Bake Off, now a hit show in the United States as well as the UK.

Prue's down-to-earth attitude to life and her remarkable energy are an inspiration to women readers everywhere.

Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his bestselling real story... Humble Pie tells the full story of how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today. Gordon talks frankly about: his tough childhood: his father's alcoholism and violence and the effects on his relationships with his mother and siblings, his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later, his brother's heroin addiction. Gordon's early career: learning his trade in Paris and London; how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred restaurants. Kitchen life: Gordon spills the beans about life behind the kitchen door, and how a restaurant kitchen is run in Anthony Bourdain-style. How he copes with the impact of fame on himself and his family: his television career, the rapacious tabloids, and his own drive for success.

From hearty soups to rustic pasta, Guinness shares her favourite autumnal and wintry dishes from Tuscany in this beautifully presented and mouthwatering cookbook.

Amber Guinness brings the heart of Tuscany’s cosy autumnal and wintry flavours to your kitchen.

Following the success of A House Party in Tuscany and Italian Coastal, Amber Guinness invites you on an artful tour through her beloved Southern Tuscany and favourite pockets of Florence. Winter in Tuscany celebrates the region’s rich culinary and cultural traditions with a quanto basta approach – the intuitive, Italian method of ‘just enough’ – and brings the heart of Tuscany’s cosy autumnal and wintry flavours to your kitchen.

But quanto basta is more than just a philosophy for cooking; it’s a metaphor for life. This book celebrates life in the off-season; an ode to exploring Tuscany’s villages and countryside when the crowds have thinned, allowing for a deeper, more intimate connection with the culture, food and landscapes. In discovering treasures off the beaten path, Amber highlights the richness of exploring at a gentler pace, when Tuscany truly reveals itself.

The book is filled with an array of hyper-local, traditional recipes for the home cook: from antipasti, zuppe – thick, hearty Tuscan soups – and brodo, brothy concoctions that bring comfort on colder days, to rustic pasta, rice and secondi – meat and vegetable mains that celebrate the season.

Whether you’re strolling beneath Della Robbia’s cherubs or simmering a hearty soup on a cold winter’s night, Winter in Tuscany is an invitation to slow down and appreciate the beauty in small moments and big flavours.

Long before the era of the foodie, the little coal-mining town of Krebs set the standard for celebrating food in Oklahoma. Its reputation as the Sooner State's Little Italy began in the mid-1870s when Italian immigrants chased the coal boom to Pittsburg County, deep in the heart of the Choctaw Nation. After 150 years, Italians and Choctaw neighbors are now bound by pasta, homemade cheeses and sausages and native beer once brewed illegally in basement bathtubs and delivered by children from door to door. Stop by for a steak at GiaComo's, a Choc at Pete's Place, lamb fries at the Isle of Capri, gnocchi at Roseanna's or a gourd of caciocavallo at Lovera's--venues that have proven impervious to time and hardship. Join Food Dude Dave Cathey on a tour through this colorful and delicious history.

Partake in delicious drinks with this exquisite collection of curious cocktails inspired by the whimsical art of Edward Gorey.

Edward Gorey’s humorously macabre art has delighted readers for more than fifty years. From The Epiplectic Bicycle to The Gashlycrumb Tinies, Gorey’s work has gone on to inspire the likes of Tim Burton, Daniel Handler (Lemony Snicket), Jim Henson, and more.

In celebration of the 100th anniversary of Edward Gorey’s birth, and created in conjunction with his estate, Uneasy Elixirs presents a delectable collection of fifty Goreyesque potions, libations, nightcaps, and aperitifs. For the first time ever, fans will be able to enjoy cocktails inspired by Gorey's characters and settings, such as The Thumbfumble (inspired by The Curious Sofa), Miss Quartermourning’s Grief (inspired by The Other Statue), The B is for Basil Julep (inspired by The Gashlycrumb Tinies—yes, Gorey’s ghastly children get their tipples, too), and The Q.R.V. No. 222, as well as one of Gorey’s personal favorite concoctions. Illustrated with original art from the Gorey archives and with glorious photography of these curious cocktails, Uneasy Elixirs is the perfect gift for every tremulous tosspot and disquieted dipsomaniac who loves a slightly wicked spirit.

ORIGINAL RECIPES: Featuring original drinks inspired by Edward Gorey’s deliciously macabre illustrations, this book captures the wit and whimsy of Amphigorey, The Gashlycrumb Tinies, Elegant Enigmas, and more.

FIRST-TIME COLLABORATION: Created in collaboration with the Edward Gorey estate, this is first and only cocktail book based on Gorey’s stories and art.

GOREY ILLUSTRATIONS: Rare and unusual Gorey art, as well as Gorey favorites, illustrate this unique collection

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.

Moko and Omar are as generous and gifted as writers as they are as cooks, and this is a book to both cook from and read through.’ – Dorie Greenspan

Recreate the eclectic dishes and intimate atmosphere of one of Paris’s most beloved restaurants

Imagine stepping into a tiny, bustling café in the heart of Paris, where the scent of a just-baked pear tart mingles with the rich aroma of slow-cooked lamb. You have entered Mokonuts, a restaurant like no other.

Moko Hirayama and Omar Koreitem, the couple behind Mokonuts, are not just chefs – they are culinary storytellers with a rich, multicultural background. Their food blends Middle Eastern warmth, Japanese precision, French and Italian flavors, and American comfort, creating dishes that are as effortlessly sophisticated as they are approachable.

Mokonuts invites home cooks to recreate the restaurant’s welcoming atmosphere in their own kitchens. Divided into five sections – Morning, Appetizers, Mains, Larder, and Sweet – the book reveals how to easily recreate 100 delicious dishes that put this buzzy restaurant on the map.

Recipes range from Labneh Toast, Shrimp with Romesco and Corn Relish, and Pork Chops with Borlotti Beans and Datterini Tomatoes to Fluffy Banana Chocolate Cake and Rhubarb Crostata. The book wouldn’t be complete without recipes for the restaurant’s legendary cookies with distinctive flavor combinations, such as Tahini and Black Sesame, Aosa Coconut, and Rye, Cranberry, and Dark Chocolate.

Filled with vibrant photography and insightful writing, this beautifully designed cookbook captures what makes Mokonuts so special: creativity; warmth; a global perspective; and a talent for hospitality.

EVERYBODY LOVES PASTA – especially when it’s this quick.

Take your pasta game to the next level with this collection of speedy, easy and exciting recipes from The Pasta Man, Mateo Zielonka. With Pasta Pronto, whip up Spaghetti with Prawns, Chilli and Garlic in less than 20 minutes, Tagliarini with Basil and Pumpkin Pesto in 30 and, for days when you have a bit more time, Pappardelle Short Rib Ragu, which is sure to please a hungry crowd.

Each of the 55 recipes include fresh and dried pasta alternatives – meaning even less time spent in the kitchen – as well as easy-to-find ingredients and straightforward step-by-steps, so that you can make everything from the sauce to the fillings (and even the dough, if you like) with little effort, lots of flavour and in no time at all.

It’s time to find your true self—with food! Delve into the heartwarming, memorable culinary moments from Persona 3 Reload, Persona 4 Golden, and Persona 5 Royal, from cooking with SEES members to hanging out in the familiar booths of Café Leblanc.

Do you have the stats to take on the Rainy Day Mega Beef Bowl Challenge? Are you prepared to face the Cosmic Tower Burger? Find out with Persona: The Official Cookbook, a collection of the most iconic recipes from the Persona franchise. From Tatsumi Port Island to Inaba to Tokyo, experience the incredible meals that bring the series’ beloved characters closer together and strengthen them for the fight ahead.

Experience your favorite moments captured in mouthwatering recipes—try the Mystery Food X concocted by Yukiko and Chie, try a skewer of juicy fsteak, and learn to create the Master Curry and Master Coffee from the beloved Café Leblanc! With step-by-step instructions and stunning photography, these recipes will boost your skills in no time, preparing you to take on whatever the collective unconscious of humanity has in store for you!

BRING THE GAMES INTO YOUR HOME: Enjoy the favorite dishes of your favorite characters, such as protein-heavy meals for Akihiko from Persona 3 Reload, steak for Chie from Persona 4 Golden, and a whole banquet feast for the Phantom Thieves from Persona 5 Royal! With this book, you won’t need Shinjiro’s subscription to the monthly “Family Cooking” magazine!

PERFECT FOR ALL PERSONA USERS: With these easy-to-follow, step-by-step directions, you can feel confident sharing recipes with your friends and closest confidantes to raise your Social Links.

PROVEN FORMAT: Featuring 55 recipes with stunning photography, in-world lore, and a stylish presentation to match the game’s legendary aesthetic, this book will appeal to fans as a collectible and a tribute to the series.

If you’ve ever stood with your nose pressed to the window of a French patisserie, you’ll love this hefty collection of 350 recipes.’ – BBC Good Food.

The classic collection of more than 350 authentic French dessert recipes from the ultimate authority on French home cooking.

From éclairs to soufflés and macarons to madeleines, when it comes to desserts, no one does it better than the French. With Ginette Mathiot as your guide, beautiful, elegant, and delicious French desserts are easy to create at home. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes.

This gorgeous cookbook contains more than 350 accessible recipes for the home baker, from Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, as well as more than 100 recipes for jams, preserves, compotes, and pickles.

Novice bakers will appreciate step-by-step guides to classic pastry techniques and expert advice for troubleshooting common pastry problems, while home cooks of all skill levels will discover sweet treats to suit every palate. An introduction by the Parisian food writer Clothilde Dusoulier completes this elegant companion.

Curry takes you on a culinary journey through the diverse and delicious world of regional Indian curries.

Full of insights into the origins and the variety that make these curries truly special, Curry is a definitive guide to eating your way across India’s incredible flavours. Thanks to their own crops, culture and traditions, each Indian state has distinct differences in the curries they create. From the aromas of the Himalayan region in the North to the fiery tastes of the South, the recipes in Curry bring the essence of each region into your kitchen.

Discover the Kolhapuri Kaala Lamb Sukka, spiced masala lamb, or the humble but delicious Lucknowi Aloo Matar, a potato and green peas curry. You will even learn how to improve the basics of your Indian cookery, including how to much paneer from scratch and how to make ghee.

Whether you are cooking curry for the first time or are an experienced cook keen to discover new and exciting recipe ideas, Curry brings you all the tastes of India with authenticity, ease and passion. Get ready to embark on a culinary adventure that unifies the flavours of India in the comfort of your own kitchen.

Kick open the saloon doors and pull up a seat – the House of Whisky & Bourbon is open. Whether you’re a purist who enjoys whisky neat or someone who loves it in a classic cocktail or a new creation, this book is your ultimate guide.

Professional drinker Andy Clarke takes both experts and novices on a journey through one of the world’s finest spirits. Beginning with the rich history of the drink, Andy goes on to explain the difference between whisky, whiskey and bourbon, and where to find the world’s best brands. Discover the best mixers for each type and master the art of stylish garnishes and syrups, essential for any home bar.

No cocktail book is complete without recipes, and Andy shares his greatest hits, from the timeless Old-fashioned to the bold Espresso Whisktini, the crowd-pleasing Whiskypolitan and the delightful after-dinner Apricotini. The recipes are designed to be simple, ensuring you spend more time enjoying your drinks than making them. So, dust off your preferred poison and let’s start mixing!

French food doesn’t need to be complicated or intimidating. In Bon App!, Isabelle Dunn shares how to make delicious and simple dishes, perfect for any night of the week.

This book is packed with no-fuss, delicious recipes that are fun, easy to follow, and completely accessible for everyday cooks. It’s all about bringing the deliciousness of French food to your kitchen—without the stress of complex techniques or hard-to-find ingredients, no matter where you are in the world.

The recipes in this book include viral hits from Dunn's Instagram account @tastyfeedsdaily such as her cocktail desserts and apéro series, which have garnered millions of views. In Bon App!, Dunn brings these crowd-pleasers into your kitchen alongside indulgent bistro classics, seaside feasts, cheesy staples and much, much more. Join Dunn on this culinary adventure and discover how rewarding and fun French cooking can be. Bon appétit!

A sweeping love letter to the region that shaped America’s palate.’ – Eric Adjepong

A home cook’s guide to one of America’s most diverse – and delicious – cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty

‘Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you’re lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.’ – Michael W. Twitty

In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, ‘No one state or area can give you the breadth of the Southern story or fully set the Southern table.’ To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region’s most beloved dishes.

Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig’s Ears Pastry.

A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region’s “multicultural gumbo” of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative.

Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.

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.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

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.

Discover the vast and varied Polish baking tradition, old and new, Jewish and diasporic, in this authoritative collection of 120+ recipes from James Beard Award finalist Laurel Kratochvila.

Poland’s distinctive baking culture is a product of its rich and complicated history, from the World Wars to the rise of Communism to the cultural exchange that inevitably happens to a country with seven neighbors and endless migration. Step into the Polish piekarnia (bakery) and be greeted by an abundance of tiny cookies and rugelach, decorative layer cakes and cheesecakes, sweet yeast buns and danishes, and hearty rye breads and sourdough loaves.

In this repertoire-expanding baking book, American-born, Berlin-based baker and 2023 James Beard Award finalist Laurel Kratochvila brings you more than 120 familiar and inventive treasures—innovative recipes of her own and from pioneering Polish bakers, including: Horseradish, Beet, and Summer Greens Bialys Sunflower Rye Loaf Plum Butter Carnival Donuts Rano Piekarnia’s Summer Bilberry Buns Chocolate and Whipped Cream Warsaw Cake Karpatka (Cream and Choux Cake) Soft Iced Toruń Gingerbread Rose and Almond Jewel Rugelach Twisted Krakow Bagels Sauerkraut and Mushroom Rolls And much more.

Vivid storytelling and fascinating historical details illuminate each recipe’s significance: If you want to start a fight with a French person, tell them that baba au rhum is Polish. In the eighteenth century, while exiled in France, Polish King Stanislaw I sent a dry babka back to the kitchen, spurring his pastry chef to soak it in sweetened alcohol to everyone’s delight—and thus, the emblematic French dessert was born in a Polish court.

Beautiful photography makes it feel as if you're right there beside Laurel, stepping into a warm bakery on a cold winter's day, picking baskets of wild bilberries in July, and biting into a soft yeasted bun, jammy strawberries oozing down your chin. Cheesecakes, wafer cookies, gingerbread, country loaves: These recipes aren't just for those curious about the new wave of Polish bakeries or nostalgic for the old-world treats or Jewish delights of their childhood—they're for any home baker looking to fill their cookie jars and bread boxes with inspiration.

EXPERT AUTHOR + RELIABLE RECIPES: Lauded professional baker Laurel Kratochvila is the owner of Fine Bagels bakery and café in Berlin and author of the award-nominated cookbook New European Baking. Her thoroughly tested, reliable recipes range from easy to advanced and include clear instructions and step-by-step directions for making and shaping various base doughs.

SURVEY OF POLISH BAKING: Dobre Dobre's curated selection of more than 120 recipes encapsulates the wide range and diversity of Poland's exciting baking culture. Discover contemporary spins on the classics, traditional holiday treats, desserts from the diaspora, recipes with Jewish roots, including bagels, bialys, and challah, and much more. No one book can capture a country's entire baking catalog, but Dobre Dobre comes close.

UPLIFTS PIONEERING BAKERS: In addition to Kratochvila’s work, the book spotlights ten stars on the Polish baking scene and in the diaspora by featuring their recipes.

BEAUTIFUL TRAVELOGUE: Visit Poland via these stunning photographs and delectable recipes, perfect for armchair travelers and heritage seekers.

Perfect for: Home bakers of all levels Bakers of Jewish or Eastern European heritage Those curious about the ongoing bakery renaissance in Eastern, Central, and Northern Europe Cookbook collectors Buyers of books like Mooncakes and Milk Bread by Kristina Cho, New World Baking by Bryan Ford, Scandinavian from Scratch by Nichole Accettola, Mamushka by Olia Hercules, and The Nordic Baking Book by Magnus Nilsson

The ultimate compendium of regional Mexican cuisine.

La Mesa Mexicana is the follow-up cookbook to CDMX by Rosa Cienfuegos. Expanding to the eight culinary regions of Mexico, Cienfuegos’s third book is a comprehensive collection of regional Mexican food, with more than 120 recipes that showcase the diversity, breadth, and influence of Mexican ingredients and cuisine on the global stage.

In La Mesa Mexicana, Cienfuegos traverses Mexico in search of the unique dishes that distinguish each region. Starting in the north, including Baja, Chihuahua, and Tamaulipas, Cienfuegos shares the original recipes for Chile con queso, Carne asada, and traditional Tacos de pescado. Moving south to the central heart of the country and the states of Jalisco, Puebla, and Michoacán, you will find recipes for “drowned” Tortas from Guadalajara, local Goat tacos from the semiarid region of Querétaro, and Nayarit’s unique desserts, as well as Uvate, a nonalcoholic grape drink made with sugar and cinnamon. Finally, Cienfuegos traverses the south of Mexico, taking in Veracruz, Yucatan, and the revered foodie state of Oaxaca, where she discovers the secrets to a classic mole negro, tlayudas, and more.

Filled with stunning food and location photography, and stories from each of the regions that explore the history, ingredients, and cultures of this breathtaking country, La Mesa Mexicana is no ordinary Mexican cookbook. It is a heart-stopping ode to one of the oldest cuisines in the world, a celebration of the globally recognized and lesser-known Indigenous recipes that have been passed down through the generations.