This summer, here are the only recipes you need... What is a 'summer kitchen'? In Ukraine, it means a small cooking space located in the veg garden, away from the main house. Calling on fond childhood memories and countless conversations and cooking sessions, Olia Hercules shows how you can truly make the most of summery ingredients to create new, inventive and utterly delicious plates of food. Her recipes include Ukrainian favourites like: - burnt aubergine butter on tomato toast - sourdough garlic buns - poppyseed cake with elderflower and strawberries With each bite more delicious than the last. As you cook your way through generous salads, moreish mains and sweet delights, you'll discover a way of cooking that is both traditional and contemporary, because these techniques and flavour combinations have been handed down through generations, yet reworked for every home kitchen. Summer Kitchens also has a detailed chapter on fermentation, preserving and pickling (an ancient practice in Ukraine) that will inspire beginners and frequent picklers alike. It's a gorgeous way to discover sustainable, healthy and delicious food for the summer and beyond.

100 comforting recipes that unite us no matter where we are from and where we end up In her most personal book yet, Olia Hercules distills a lifetime of kitchen curiosity into her 100 most loved recipes. She draws on her broad influences from all the places she has called home: her childhood in Ukraine; her years in Cyprus and Italy; her simple, plant-centric family meals in London; and the special festive recipes she has gleaned along the way. The recipes are nostalgic like Potatoes of my Childhood, they are trade secrets like Pasta with Confit Garlic, they interweave every day like Joe's Beetroot, Cornichon, Feta and Potatoes, and they make everything okay like Life-giving Rhubarb Cake. These recipes have been hand written, handed down and shared among friends. Dotted with vignettes from fellow chefs and food writers that explore different meanings and associations of home, this charming and extremely personal book from Olia offers irresistible recipes, charming storytelling and boundless heart.

The Food Almanac is a monthly collection of food stories told by an eclectic mix of voices from the literary, performance and food worlds. From legendary food writers and lauded chefs to up-and-coming poets and debut novelists, each story looks at the gastronomic world through a cultural prism, using food as a way to explore deeper issues. The Food Almanac is a seasonal collection of recipes and stories celebrating the joy of food – a dazzling, diverse mix of memoir, history, short stories and poems alongside recipes, cooking tips, menus and reading lists. Join Miranda York, editor of At The Table, as she guides you through the year, with contributions from legendary food writers, lauded chefs, up-and-coming poets and award-winning novelists. With recipes and stories from Yotam Ottolenghi, Diana Henry, Felicity Cloake, Meera Sodha, Raymond Blanc, Deborah Levy, Anna Del Conte, Fuchsia Dunlop, Anna Jones, Olia Hercules, Rachel Roddy, Zoe Adjonyoh, Nik Sharma, Kit de Waal, Russell Norman, Tamar Adler, Nik Sharma, Claudia Roden, Jose Pizarro and many more. This is a book about good things to eat – a companion in the kitchen and a conversation with your favourite food writers. Join us at the table.

Gordon Ramsays Ultimate Home Cooking is a collection of over 120 delicious new recipes that are infused with Gordons expertise and skill gleaned from his years in professional kitchens. Divided into chapters to see you through the whole day from weekday breakfasts through to Saturday night dinners, the book is all about the pleasure of cooking and sharing the very best home-cooked food with family and friends.

Gordon Ramsays Ultimate Home Cooking is a collection of over 120 delicious new recipes that are infused with Gordons expertise and skill gleaned from his years in professional kitchens. Divided into chapters to see you through the whole day from weekday breakfasts through to Saturday night dinners, the book is all about the pleasure of cooking and sharing the very best home-cooked food with family and friends.

Being able to share a meal with family and friends is something to celebrate – enjoying home-cooked food together, whether it’s a meltingly tender weekend roast or a cake fresh from the oven. Filled with beautifully photographed dishes that really do taste as good as they look, The Good Housekeeping Ultimate Collection has mouthwatering inspiration for every type of get-together. The recipes cater for all skill levels and have been Triple-Tested in the Good Housekeeping kitchens to ensure they’ll work every time. And with more than 400 recipes, you’ll reach for this cookbook again and again for years to come, whether you’re making vegan dishes or cocktails, or want budget-friendly meals or foodie gifts for Christmas. Whatever the occasion, the Ultimate Collection has a brilliant flavour-packed solution.

We're all trying to eat more healthily these days, but popular recipes often include hard-to-find and expensive ingredients. Good Food Eat Well: Cheap and Healthy is a comprehensive collection of fresh, healthy and reasonably priced recipes for every day of the week. It includes 100 balanced recipes based on store-cupboard ingredients, from delicious smoothies and soups to hearty main meals and tasty but better-for-you treats. All the recipes are short and simple with easy-to-follow steps, and all are accompanied by a full-colour photograph of the finished dish.

An immediate new classic from Nigel Slater. Over 250 recipes, moments and ideas for good eating, with extra-special seasonal sections for quick, weeknight eats. The third instalment of Nigel Slater’s classic Kitchen Diaries series, A Year of Good Eating explores the balance and pleasure in eating well throughout the year. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel’s most recent bestseller Eat. A salmon pie with herb butter sauce or an asparagus and blue cheese tart for when you have time to cook; roasted summer vegetables with sausages or quick baked eggs and greens for when you need to get dinner on the table fast. With Nigel’s characteristically simple recipes and inspiring writing, this new book will make good eating a joy, every day of the year.

“These are my wonderful brand-new recipes - timeless classics, simple British dishes and delicious, modern favourites to tempt family and friends. With my trusted tips and techniques for quick, easy and foolproof cooking, in Classic I’ll show you how to make the very best food in my own special, no-fuss way.” Mary Berry Britain’s most trusted cook, Mary Berry, has been showing the nation how to make delicious, foolproof food for decades. This brand-new collection from her landmark new BBC One series brings together everything we love about Mary – wonderfully simple but utterly dependable recipes that are essential for every home. These are recipes everyone can enjoy cooking and eating, no matter their time, budget or confidence. Featuring all the recipes from Mary’s new television series, each accompanied by Mary’s no-nonsense tips and techniques, this stunning step-by-step cookbook ensures perfect results every time. From ever-popular classics like Rack of Lamb with Orange and Thyme Sauce or Lemon Meringue Pie, to a perfect loin of pork with apple sauce, Mary cooks alongside you every step of the way.

Superb storytelling from one of the world's best-loved writers. Just round the corner from St Jarlath's Crescent (featured in MINDING FRANKIE) is Chestnut Street. Here, the lives of the residents are revealed in Maeve Binchy's wonderfully compelling tales: Bucket Maguire, the window cleaner, who must do more than he bargained for to protect his son. Nessa Byrne, whose aunt comes to visit from America for six weeks every summer and turns the house - and Nessa's world - upside down. Lilian, the generous girl with a big heart, and the fiance not everyone approves of. And Melly, whose gossip about the neighbours leads to trouble in the form of the fortune teller, 'Madame Magic'...

A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool – the plump Palestinian couscous – in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.

Mouth-watering vegan and vegetarian recipes that can be cooked either outdoors or indoors. Discover the BBQ book for everybody this summer! If prepping a BBQ seems a challenge, think again: this collection of flavour-packed and delicious recipes is completely meat-free. Whether you're entertaining for vegetarian guests or you're preparing a flexitarian feast, these recipes are quick and easy to make, great for all the family and completely fuss-free. With a wide range of veggie-friendly options, from griddled papaya and charred tenderstem to crispy barbecue tofu and dill-soused feta, this is the ultimate veggie book for Spring and Summer.

Gordon Ramsay's last TV series, The F Word, culminated in a competition to find the nation's favourite local restaurant. His new series, Ramsay's Best Restaurants, continues this theme, focusing on the country's favourite international cuisines: Italian, French, Spanish, Mediterranean, British, Chinese, Thai, SE Asian, Indian, Moroccan, Mexican and Middle Eastern. To complement the series Gordon has here selected not just his favourite menus from these cuisines, but also the perfect Spring, Summer, Autumn and Winter menus. His 52 chosen menus, comprising 156 recipes for starters, main courses and desserts, are displayed in such a way, on sliced pages, that the reader can mix and match to create their own favourite menu for any occasion and any time of year. So not only is there a Gordon menu for every week of the year, but the menus can be reconfigured, by mixing and matching the pages, to create an incredible 140,000 different menu choices. Every recipe contains number of servings, complete ingredients and a simply explained method. Each menu is stunningly photographed from overhead so however the menus mix and match a photograph of every dish will always be shown. Also included is a selection of accompaniments and essential basic recipes.

Sugar can have a very harmful affect on our health and well being and Good Food: Low Sugar Recipes is your perfect companion to cutting harmful levels out of your diet whilst still eating delicious meals. With breakfasts, lunches, dinners and snacks as well as tempting desserts and baking ideas, Good Food: Low Sugar Recipes is packed full of easy recipes, full of flavour. From Bacon and parsley hotcakes to Portabello burgers and lemon drizzle cake, every recipe for every occasion can now be low in sugar. All recipes have been carefully selected and triple-tested by the trusted team at Good Food, and with full nutritional breakdown and colour photograph to accompany each dish, this is your comprehensive guide to a healthier and happier, low-sugar lifestyle. Part of Good Food’s exciting new Eat Well range, for a healthy and happy you.

As the Soviet Union struggled along the path to communism, food shortages were commonplace, and both Party authorities and Soviet citizens had to apply every ounce of ingenuity to maximize often-inadequate resources. The stories and recipes contained in the CCCP Cook Book reflect these turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is introduced with a historical story or anecdote from the period, and illustrated using images sourced from original Soviet recipe books collected by the authors, food historians Olga and Pavel Syutkin. Many of the sometimes extraordinary-looking pictures depict dishes whose recipes used unobtainable ingredients, placing them firmly in the realm of "aspirational" fantasy for the average Soviet household. In their content and presentation, the recipes and illustrations act as windows into the cuisine and culture of the era. CCCP Cook Book offers an illustrated history of Soviet cuisine told through the stories and popular recipes from the period. The book contains 60 recipes from the Soviet period, including such delicacies as aspic, borscht, caviar and herring, by way of bird's milk cake and pelmeni.

Winner of the Stanford Dolman Travel Book of the Year Our lives depend on shipping but it is a world which is largely hidden from us. In every lonely corner of every sea, through every night, every day, and every imaginable weather, tiny crews of seafarers work the giant ships which keep landed life afloat. These ordinary men live extraordinary lives, subject to dangers and difficulties we can only imagine, from hurricanes and pirates to years of confinement in hazardous, if not hellish, environments. Horatio Clare joins two container ships on their epic voyages across the globe and experiences unforgettable journeys. As the ships cross seas of history and incident, seafarers unfold the stories of their lives, and a beautiful and terrifying portrait of the oceans and their human subjects emerges.