A baker's bible from a multi-award-winning and highly respected food writer

Baking is one of life's great pleasures. In the new edition of this beautiful book, Sybil Kapoor brings together an inspiring collection of baking recipes, both sweet and savory. A baker's bible from a much-loved expert in the field, this book draws on the best of Britain's baking heritage. Readers will delve into Britain's delicious and deservedly famous repertoire of cakes, pastries, savory bakes, and bread and learn how best to use fresh seasonal produce to create perfect bakes.

From blackcurrant meringue pie to Seville orange crunch cake, olive and onion scones and nectarine slice, to apricot creams and chocolate pear cake, this book is a treasury of wonderfully British bakes.

Our growing appetite for veg-focused and meat-free food requires recipes that are simple, practical and full of fantastic fresh ingredients; and award-winning food writer Sybil Kapoor has developed a collection of dishes to help us eat our fill. Bursting with clever ideas for great 'greens', from peas and new potatoes to scorzonera and oriental salad leaves, this book shows you how to make the most of your veg at its seasonal best. Covering favourite as well as unfamiliar ingredients, each featured veg is unraveled by Sybil's savvy notes on selecting, prepping and cooking. Delectable dishes showcasing the versatility of each ingredient will ensure these veggies regularly take centre stage on your plate. With ideas ranging from wild mushroom and barley risotto and salt-baked celeriac to carrot and cardamom cake and cucumber ice cream, you'll discover a range of recipes that will quickly become kitchen classics. Sybil has created the essential guide to amazing veg-based meals and sides. Simply Veg is simply perfect for the modern cook.

'A fascinating and important book, informative, inspiring and a joy to read.' - Claudia Roden

'A book to the pique the curiosity as well as the appetite - a riveting read, full of lovely recipes I can't wait to try.' - Felicity Cloake, Food Writer

'Sybil's book has taken the complicated subject of the multi-sensory approach to cooking and made it both approachable and fun. This is a definitive guide to the "building blocks" of creating dishes that speak on many levels and tap into our conscious and unconscious enjoyment of them.' - Kyle Connaughton, Chef/Owner SingleThread Farm-Restaurant-Inn

What makes a dish look alluring? Can smell (flavour) enhance the pleasure of eating? Does the texture and sound of food change our perception? 'Sight Smell Touch Taste Sound' is essential reading for anyone who loves to cook. Sybil Kapoor leads the reader through simplified kitchen theory and a selection of tempting recipes reveal how we can unlock the power of our five senses to make amazing meals.

Cooking is the creation of dishes using different techniques and ingredients. Underlying any recipe are five fundamental elements that form the five chapters of the book: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance. Integral to our experience of eating, these are the building blocks of cookery throughout the world, whether you are making lemon pickle in India or porridge in Scotland. This book explains how these five elements work together and shows the reader how best to use them in everyday cooking to produce simple, delicious dishes.

The book is designed so that the reader first understands a little theory, then by cooking the recipes and conducting easy practical tests suggested throughout. Carefully cross-referenced, over 125 recipes ensure a good breadth of ideas for the domestic cook, ranging from Persian Sour Lentil Soup and Blackened Salmon with Pineapple Salsa to Mint Julep and Chilli Marmalade. Refine your understanding of multi-sensory cooking and you will find that your kitchen prowess knows no bounds. This is Sybil Kapoor's Sight Smell Touch Taste Sound: A New Way to Cook essential for any cook s bookshelf.

'Sybil has bridged the gap between food science and everyday cuisine. It's great to see there is an easier approach for home cooks like you and me, and encouragement to explore and look at food from a different point of view.' - Tony Conigliaro, founder of the Drink Factory

'Sybil Kapoor's books are the most well-thumbed on my kitchen shelf, and this one is already acquiring a heavy patina of spatters...I love love love the food in this book, and the thoughtful commentary that comes with it. From Kapoor I learnt that eating chapatti and paneer with my fingers would enhance my perception of its texture, and that some dishes, such as spiced pea and potato frittata taste better (and more silky) just-warm' - Victoria Moore, Telegraph Wine Editor