Time for Tea is a celebration of Fortnum's passion for tea in its every form. Drawing on over 300 years of experience, you will find the history, geography, seasonality of tea – everything from leaf to cup – as well as 50 delicious recipes.

Fortnum & Mason has nearly as much experience of selling tea as Britain has of drinking it – some three centuries’ worth, in fact, since the early eighteenth century.

This fun and deeply authoritative guide whisks you through all the information you need to get the most out of your cuppa. It instructs on how to make the perfect brew or infusion and helps identify a wide range of teas to try that will suit different tastes whether for a single estate Darjeeling, a smoky or a delicate tea from China or a regular builder’s. It also explores which teas are best to kickstart the day, revive the spirits or soothe at evening’s end. And now, enough of the talk, it’s Time for Tea.

Sunday Times Bestseller It's a national icon, a British institution, the finest grocer of them all. Fortnum & Mason is a store that has fuelled the tide of British history, fed the appetites of kings and queens, maharajahs and czars, emperors, dukes and divas alike. Fortnum & Mason is a constantly evolving, hugely successful modern enterprise, one that respects its magnificent history while looking forward into the 21st century. The first Fortnum & Mason's cook book does the same, appealing to the modern reader and cook, whilst never forgetting the past. A contemporary, accessible recipe book that combines superb recipes and expert advice on ingredients, The Cook Book: Fortnum & Mason shines a light on the history of the best British cuisine, with delicious, contemporary Modern British dishes.

Capturing the magic and finest festive traditions of Fortnum & Mason, Christmas and Other Winter Feasts gathers together everything you need to enjoy a truly delicious winter. A joyous celebration of Fortnum & Mason's love for extraordinary seasonal food, Christmas and Other Winter Feasts is filled with flavoursome recipes for Christmas and New Year's Eve, as well as Guy Fawkes and Burns' Night. From seasonable soups to hearty January eating, and featuring exclusive stories from the Fortnum & Mason archives, Christmas and Other Winter Feasts is the essential accompaniment to any party, gathering or feast.

Market Kitchen, the flagship daily UKTV food programme, is essential viewing for anyone who wants to create mouth-watering meals using the freshest seasonal ingredients. And now, the most delicious recipes from the star presenters and their guests are together in one fantastic collection. Some of the most exciting names in British cooking are here: Market Kitchen presenters Rachel Allen, Mathew Fort, Matt Tebbutt and Tom Parker Bowles plus Tana Ramsay, Sophie Grigson, Diana Henry and John Burton Race, to name just a few. All share a passion for sourcing the best produce available... without breaking the bank. Every recipe has been tried and tested during the filming of Market Kitchen and showcases the chefs' dedication to locally-produced seasonal ingredients. From breakfast treats such as Chorizo Scrambled Eggs to Sticky Gingerbread; from Huevos Rancheros to the traditionally British Fidget Pie, recipes are clearly explained with hints and tips. Beautiful finished food shots offer real inspiration. Divided into the four seasons, the book also features storecupboard essentials and an ingredients A-Z. RECIPES INCLUDE: * Beef bourguignon - Rachel Allen * Couscous with mint - Rachel Allen * Sticky toffee pudding - Rachel Allen * Grilled pears with port and Stilton - Matt Tebbutt * Lamb chops with clams, sherry and ham - Matt Tebbutt * Irish potato soup - Matthew Fort * Pot roast shoulder of mutton - Matthew Fort * Fidget pie - Matthew Fort * Gazpacho - Tom Parker Bowles * Roasted Cayenne chicken - Tom Parker Bowles * Griddled asparagus with duck eggs - Tom Parker Bowles

"A bracingly funny writer…Whether he's choking down dog stew in Korea or sipping cobra bile in China, Parker Bowles imbues his odyssey with self-deprecatory wit and sensitivity that make this travelogue a rare treat."--"Entertainment Weekly"

Tom Parker Bowles is a fiend for great flavor, and does not shy away from strange-looking, spicy, or otherwise "dangerous" foods whether in London or halfway around the world. Raised with a taste for fresh, simply prepared foods, he nevertheless was always intrigued by "exotic" foods, especially the kinds found in America--no Spanish or French food for him, thank you "A chili freak who always carries a bottle of Tabasco" ("People"), Tom is no food snob.

His journey took him from the potentially lethal—fugu, the infamous poisonous blowfish —to the merely nauseating to the unexpectedly delectable. As he traveled through Asia and Europe, guided by friends and locals, he warily ate dog, snake, insects, offal, and a variety of sea creatures. In the United States, he ignored warnings from those who knew better as he eagerly stuffed himself with much too much barbecue in Tennessee and some of the hottest of the hot sauces at The National Fiery Foods Show in New Mexico. "Smart, stylish, erudite and hip in a sardonic, unmistakably limey sense--like a lost son of Nigella Lawson and Eddie Izzard" ("Radar"), Tom Parker Bowles makes even a cringe-worthy meal worth the trip.

From West Country cider brewers to Yorkshire tripe dressers, Tom meets the punters and producers at the heart of our food traditions. He samples the very best of real English food: Bury black pudding, home-cured Wiltshire bacon and the planet's finest cheddar. But Full English is no paean to an imagined land where yokels sip ale together while chomping on pork pies. Tom's quest delves beneath the surface to unearth the real story behind our eating habits, and what the food of today says about us: organic heaven or mass-produced hell? Peppered with mouth-watering recipes and recommendations, Tom's pilgrimage maps out England's defining dishes: Fish & Chips in the North, Balti in the midlands, Snail Porridge at the Fat Duck. But it is the colourful characters we meet along the way who truly bring Full English to life.