Ken Hom is widely regarded as the world’s leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. Beautifully illustrated with full colour photography, and popular favourites and new tastes to discover, this is the perfect addition to anyone’s kitchen shelf.

‘A fantastic collection of recipes… A great investment’ — BBC Olive
‘If there’s one man who knows about Chinese cooking it’s Ken Hom’ — Woman’s Way
‘This Chinese cracker of a book is all you need to wok and roll’ — You! Magazine
‘This is the best Chinese cookbook I own’ — ***** Reader review
‘Could this be the only Chinese cookery book you need to own? Quite possibly!’ — ***** Reader review
‘Really easy to follow recipes. Delicious’ — ***** Reader review
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With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with mouth-watering, accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine.

Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken’s trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food (including meat-based and vegetarian recipes), Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals.

Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.

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‘Every bookshelf needs this – it’s Italian food, but not as you know it’ – The Times

Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen in his ultimate go-to Italian cookbook. He shows you that truly authentic Italian cooking is simple, beautiful and achievable.

Find all of the recipes from Jamie’s Channel 4 hit-series Jamie Cooks Italy, and many more inside this book.
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This wonderful, best-ever collection of recipes, deliver on big flavours and comfort; a celebration of truly great Italian food you’ll want to cook for yourself, your friends and your family. Featuring warming winter recipes including . . .

· MUSHROOM BREAD SOUP, a thick, comforting soup with oregano, stinging nettles, porcini and chilli flakes. This dish is one guaranteed to make you smile.

· POT ROAST CAULIFLOWER with sweet onions, anchovies, olives and white wine. This spectacular dish lets a big, juicy cauliflower take centre-stage.

· WHOLE ROASTED SEA BASS served with fennel, olive and sweet orange salad, full of fragrant and fresh flavour.

· WINTER SALAD with sweet roasted onions, garlic, crushed hazelnuts and Barolo dressing, perfect for colder weather.

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Featuring 140 recipes in Jamie’s fuss-free and easy-to-follow style, the book has chapters on Antipasti, Salads, Soups, Pasta, Rice & Dumplings, Meat, Fish, Sides, Bread & Pastry, Dessert and all of the Italian basics you’ll ever need to know.

Jamie fell in love with Italian food 25 years ago. Now he’s sharing his ultimate recipes, a mixture of fast and slow cooking, famous classics with a Jamie twist, simple everyday dishes and more indulgent labour-of-love choices for weekends and parties. VIVA L’ITALIA!

*SHORTLISTED FOR A NATIONAL BOOK AWARD*

‘An irresistible collection of classic Italian recipes, trusty old favourites like carbonara and ragu sitting alongside more inventive dishes including baked tiella rice with mussels or turbot al forno. An essential purchase for any fan of Italian cuisine’ Daily Express

‘Food is described in Jamie’s trademark cheeky chappy style, but infused with real, in-depth knowledge of Italian food. Bravo, Jamie’ Daily Mail

‘A triumphant return to Jamie’s Mediterranean comfort zone’ The Pool

Don’t wait, buy Jamie Cooks Italy now, and be the first to try food that will transport you straight to the landscapes of Italy.

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**AS SEEN ON SATURDAY KITCHEN** A 2023 FOOD & DRINK BOOK OF THE YEAR (WATERSTONES)

‘DELECTABLE’ Nigella Lawson | ‘A GEM OF A COOKBOOK’ Rukmini Iyer | ‘LOVELY RECIPES’ Georgina Hayden | ‘STUNNING AND INVENTIVE’ Ixta Belfrage | ‘EXCITING COMBINATIONS’ Dominique Woolf | ‘MARVELLOUS’ Olly Smith

A collection of flavourful, vibrant recipes to impress this holiday season. Fearlessly bringing together the best flavours and culinary strategies from around the world, Alexina Anatole will help you befriend bitterness – one flavour-balancing technique at a time. Using ten ingredients to walk you through every type of bitterness and how to tame it – from grapefruit and bitter oranges, bitter greens, tahini, beer, walnuts, cranberries, tea, coffee, cocoa and liquorice – each recipe will expand your repertoire and open the door to new worlds of deliciousness, using bitterness in both savoury and sweet dishes to elevate the taste of everything you make.

These 80 recipes are packed with moreish solutions for every occasion from breakfast and brunch to weeknight meals and deceptively simple showstoppers for special occasions such as:

• Coffee Pecan Banana Bread
• Raw Kale and Grapefruit Salad
• Roast Chicken with Beer Butter Onions
• Saffron Yogurt + Cranberry Persian(ish) Rice
• Ancho Coffee Beef Short Ribs
• Aubergine, Walnut + Pomegranate Melanzane parmigiana
• Rarebit Mac’n’ Cheese
• Negroni Pavlova
• Great Gran’s Christmas Pudding
• Jamaican Guinness Punch

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‘A simply brilliant book – modern, clever, beautiful and full of delicious recipes.’ Jamie Oliver

A modern vegetarian cookbook packed with quick, healthy and fresh recipes, that fits perfectly with how we want to eat now.

How we want to eat is changing. More and more people want to cook without meat a couple of nights a week, or are looking for interesting ideas for dishes for their vegetarian friends (whilst pushing their own vegetarian repertoire beyond a red onion and goat’s cheese tart or a mushroom risotto). At the same time we want to eat food that is a little lighter, a little healthier, a little easier on our pockets, but that won’t have us chopping mountains of veg or slaving over the stove for hours.

Anna Jones is a brilliant young cook and food writer, who worked with Jamie Oliver for many years. Her first cookbook is a totally modern take on vegetarian eating – recipes that are healthy, nourishing, truly tasty and satisfying, introducing new dishes that are simple to make. Based on how Anna likes to eat day to day, A Modern Way to Eat covers everything from a blueberry and amaranth porridge to start the day to a quick autumn root panzanella or avocado, butterbean and miso salad for lunch; a tomato and coconut cassoulet, pistachio and squash galette, or mint, ricotta and courgette polpette for dinner.

Packed with recipes that explore the full breadth of vegetarian ingredients – different grains, nuts, seeds and seasonal vegetables – and alternative approaches to cooking that avoid too much dairy or heavy carbs and gluten, this is a cookbook for how we want to eat now.

Anna Jones’ book ‘One’ was a Sunday Times bestseller w/c 26-04-2021.

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