An enduringly popular collection of beloved dishes from around the world featuring classic and easy-to-cook recipes When it was first published in 1985, The Good Food was one of the first cookbooks devoted to the celebration of the best-loved and most satisfying essentials of casual cuisine and, more than thirty years later, it has remained a classic in its genre. Drawing on the diverse cooking traditions of the Americas, Italy, France, India, Morocco, and the Middle East, Daniel Halpern and Julie Strand bring together almost two hundred recipes, including not only the quintessential examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. The book features international staples such as Gazpacho and Jambalaya, as well as unexpected delights-Bobotie; Lamb Stew with Eggplant, Saffron, and Ginger; and Penne with Black Olive Puree and Ricotta. The Good Food puts the emphasis where it belongs: on the pleasure of preparing-and eating-excellent and timeless dishes.

It's time to get back to simple home cooking. Mealtimes have become far too complicated. Award-winning food writer Hattie Ellis thinks it's time to rekindle our love for the simple One Pot meal: good food, great flavour, no fuss. Whether you want quick, tasty suppers, or leisurely weekend feasts, The One Pot Cook has 150 mouthwatering recipes to suit all tastes. These include family favourites such as Cottage Pie and Hot Pot; treats from distant shores such as Beef Rendang and Gumbo; and puddings to make the meal complete such as Apple Charlotte and Toffee Banana Tarte Tatin. So grab a pot, sharpen your knives and get ready to become a One Pot Cook.

'A touching, honest and often funny read' - The Spectator 'Best cookbooks of 2019' roundup

'Time spent with Val is not just time spent in wonderful company but with an intelligent, proper cook I could sit at a table with this man for days. He cooks like he eats; just delicious, delicious food.' - Angela Hartnett

'A narrative of emotional light and shade, intertwined with recipes.' - Karen Barnes, editor, delicious. Magazine

'Your stories make me laugh and your recipes make me hungry.' - Nathan Outlaw, chef

'It's a blokeish book a quality I mostly find hard to take, but he's a bloke with access to his heart...and he really is a top cook.' - Sheila Dillon

This is a story book with food in it. Organised chronologically from childhood to adulthood, Valentine Warner presents a collection of personal stories about life and death, catering disasters, TV shenanigans and travel adventures.

Featuring 75 recipes that are dear to his heart, this is a cookbook for the modern world that recognizes the affirmative powers of time spent foraging or fishing for ingredients, and of cooking; to soothe the soul, to lift spirits and to celebrate the pure life-changing and life-affirming joy of good food.

A book to dip in and out of, or to enjoy in a single sitting, The Consolation of Food is an affirmation of the joy and pleasure that the presence of food has played throughout Valentine's life; comfort food in the truest sense of the word.

'In this book, Warner writes from the heart and delivers a collection of vignettes that are deeply personal, emotionally engaging, often hilarious and always compelling. I read it in a single sitting and loved every word.' - Russell Norman

If you have little time to cook, but want delicious and hearty meals then a pressure cooker is the perfect way to enjoy tender and wholesome dishes. With only a short amount of prep time you can tuck in to tasty homemade meals. Good Food: Pressure Cooker Favourites is crammed with tender casseroles, satisfying soups and mouth-watering stews. In Pressure Cooker Favourites you will find a whole range of seafood, chicken, game and vegetarian dishes and with each recipe triple-tested by the experts at Good Food you are guaranteed success every time. Both speedy and delicious these recipes are the perfect companion to a busy lifestyle.

500 casseroles for every occasion-sweet and savory, hearty and light, homey and festive-from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas A good cook once said that a casserole is a blend of inspiration and what's on hand. Add to that a generous helping of know-how, and you've got The Best Casserole Cookbook Ever. Call it a hotdish, covered dish, or casserole-in these pages, you'll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas's customary common sense and uncommon culinary flair. For breakfast, there are make-ahead strata and quiches or last-minute offerings like baked omelets and Eggs Florentine; for lunches and brunches, light fare or full-on midday meals; and for dinner a dizzying array of dishes, meaty or vegetarian, made with fresh ingredients or pantry staples-from Pork Chops with Apple Stuffing to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew. Leave room for dessert, because Ojakangas includes sweet casseroles like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. And for appetizers and snacks there are dips, spreads, and slathers; mini quiches and omelet squares; and mushrooms au gratin, curried, or stuffed. You'll even find bread here in casserole form, from sweet Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender Sally Lunn. With an ever-reliable and inspired sense of how to create a delicious meal, Ojakangas has advice for both expert and novice about ingredients, equipment, and meals. Combine that with whatever you have in the pantry and fridge, and this cookbook is the perfect guide to everything that a casserole might be.

Ken Hom brings us 100 inspired recipes for stir fries which are easy-to-follow, delicious dishes designed to appeal to all palates. With 20 new recipes and 80 favourites from his collection, Ken not only covers oriental stir fries but includes non-Asian dishes as well, such as stir-fried fusilli alla carbonara. The book is divided into chapters on chicken, fish & seafood, beef, pork and vegetable dishes. There are also sections on techniques for chopping and frying, how to use a wok and recommendations for oils and sauces. Stir frying is regarded as a healthy and popular cooking method and all grocers sell ready-prepared stir-fry vegetables. As one of the world's greatest authorities on cooking with a wok, Ken shows us that the versatility and convenience of stir frying never compromises the flavour.