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The rider crouched on top in a�rictus of pain has slowed to a gravity-defying crawl when, from�somewhere nearby, the whine of a nasal engine breaks through her ragged breathing. A battered van appears behind her, the customary cigarette�dangling from its driver's-side window. as he passes, she casually reaches down for some water,�smiling broadly in the manner of someone having almost too�much fun. `No sweat,' she says jauntily to his retreating exhaust�pipe. `Pas de probl�me, monsieur.' A land of glorious landscapes, and even more glorious food, France is a place built for cycling and for eating, too - a country large enough to give any journey an epic quality, but with a bakery on every corner. Here, you can go from beach to mountain, Atlantic to Mediterranean, polder to Pyrenees, and taste the difference every time you stop for lunch. If you make it to lunch, that is. 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The official debut cookbook from internationally market-leading outdoor pizza oven brand, Gozney. This book celebrates the versatility of outdoor cooking, proving that you can create so much more than just pizza - although lots of pizzas will feature! Over 75 pizza recipes and how-to's, plus 20 other outdoor recipes. From the Gozney kitchen and Tom Gozney, learn how to make standout dough and create restaurant-worthy pizza. Including recipes from award-winning chefs: Daniele Uditi, Frank Pinello, Ines Barlerin Glaser, Feng Chen, Adam Atkins, Jhy Coulter, Luis Perez, Missy Robbins, Lee Tiernan, Jon Shook \u0026amp; Vinny Dotolo, Brad Leone, and Chris Roberts. Including essential recipes for bases, sauces, toppings and outstanding flavour combinations, alongside absolutely stunning photography throughout. 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This is how it's done!' - Yotam Ottolenghi 'A cookbook full of not just recipes but an insight into the mind of a chef - tricks and techniques that will make you a better cook.' - Anna Jones 'A valuable resource for all cooks, it is indispensable. I couldn't be more admiring.' - Nigella Lawson Named one of the Best Cookbooks this Winter by FORBES - One of the most important things you can do whilst cooking is to ask why? Why am I adding salt now and not later? Why am I preheating my pan? Why has my chocolate mousse split? Why does this taste so good?! In his debut book, Ben Lippett distils his years of experience as a professional chef in restaurants all over the world to reveal the hows and whys behind everything we do when preparing food. Through over 100 recipes you'll learn skills and techniques that can be applied to any recipe, enabling you to chop, fold, saut� and whisk your way through this book and gain confidence and competence in the kitchen. 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We're talking next-level baked potato mastery here. Featuring 40 recipes for delicious baked potato combos and various spin-off dishes, this book is more than just recipes - it's a lifestyle. It's about embracing the humble spud and unleashing its full flavour potential. Whether you're a seasoned SpudFan or a curious newbie, this book will have you baking up a storm. Recipes include: Lebanese chicken shawarma, the currywurst jacket, chorizo shakshuka, pizza loaded potato skins, poutine-style cheesy spuds and many more. 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Join MasterChef winner Brin Pirathapan as he elevates everyday cooking with recipes that are big on flavour and low on budget. Whether it's a tin of tuna or a pack or pork mince, each recipe starts with a simple, accessible ingredient instantly upgraded by Brin's signature flair for flavour and a touch of inspiration from his Tamil Sri Lankan heritage. Expect global mash-ups, banging quick wins and moreish comfort food with a twist. 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Whether vegan, veggie or simply an avid home cook, this exquisitely designed cookbook is full of simple recipes that will have every recipient swooning. ________________________________Modern, vibrant, easy-to-make food. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. With 120 practical and mouth-watering recipes, learn how to make:- ROASTED PANEER ALOO GOBI for a quick Monday-night dinner- CARAMELIZED ONION AND CHILLI RAMEN straight from the store-cupboard- THE SODHA FAMILY MASALA OMELETTE to serve up a home-made brunch- SALTED MISO BROWNIES as a sweet treatThere are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets - all practical and surprisingly easy to make - and bursting with exciting flavours. _________________________________'Meera can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren't vegetarian. A joy - I want to cook every dish' DIANA HENRY\u003cbr\u003e'Fabulous' NIGELLA LAWSON\u003cbr\u003e'She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend' BEE WILSON, SUNDAY TIMES\u003cbr\u003e'Enticing, inviting and delicious. 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We're talking about those meal staples we pick up without thinking - chicken breast, salmon fillet, mince, eggs, potatoes, broccoli, mushrooms, to name but a few. Jamie will share 7 achievable, exciting and tasty ways to cook each of these hero foods, requiring minimal time, effort and a maximum of only 8 ingredients. Jamie's fun, delicious and nutritious recipes include:� Crispy Salmon Tacos� Prosciutto Pork Fillet� Pepper \u0026amp; Chicken Jalfrezi� Mushroom Cannelloni� Beef \u0026amp; Guinness Hotpot� Broccoli \u0026amp; Cheese PierogiWith everything from fakeaways and traybakes to family and freezer favourites, you'll find bags of inspiration to help you mix things up in the kitchen. 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But still it remains home to a quarter of Sicily's population. Why? Because Etna has always rewarded her people after every eruption with a landscape of unparalleled fertility, richness and drama. In this extraordinary new book, Helena Attlee combines travel writing with history, mythology, geology, gastronomy and horticulture to tell a unique story of life in the shadow of Sicily's most dangerous and alluring landmark. Venturing through lava-strewn fields and pistachio groves patrolled by armed guards; past dusky, basalt-built farmyards, and caves once used to store snow, Attlee gathers tales of the artists, writers, farmers, and scientists who have for centuries been drawn to this unpredictable landscape: from the early Roman, Arabic and Norman settlers, Romantic poets and Victorian geologists, to the local families who live and work there today. 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Here's what you'll find inside:- Month-by-month guide to what to do and how to do it, including what pests to look out for, and what can be harvested. - Covers first year in detail, with the final chapter on 'Next Steps' providing suggestions of what to do in years two and three. - Illustrations show you what the bed should look like month to month. - Windowsill planting ensures early success cultivating plants before they are transferred into the bed. - Maintenance sections ensure readers know how to keep their plants (and raised bed) healthy each month. - Includes instructions on assessing your site and building a 4x10ft (1.2x3m) raised bed. - Alternative vegetables are recommended, allowing readers to tailor their bed to their taste. - Plans chart growing season for different circumstances: cool climate, low rainfall, low effort, salad bed, winter bed, herbs and edible flowers. Month by month, discover what you need to do and how to do it. Try becoming more self-sufficient in your allotment, a small garden, or even on a roof terrace. Veg In One Bed shows you that you can have a small thriving garden and still be able to maintain it, yielding fresh vegetables all year round. Learn what to do each month on your windowsill, where you'll raise seedlings, and in your raised bed, where your plants will grow to maturity. Everything is explained in clear, illustrated steps: building your bed, growing from seed, planting, feeding, and harvesting. This gardening book not only guides you through the whole process of building your raised bed through to harvesting your vegetables but also provides sustainable gardening practices, which will resonate with all gardeners committed to protecting our planet. This makes for the perfect book for new gardeners who want to grow their own produce, as well as the new generation of gardeners who are seeking a gardening guru of their own age. Veg in One Bed goes beyond the inspiring demonstrations on his YouTube channel \"Huw Richards - Grow Food Organically\". In this book he organises all his ideas and suggestions into a blueprint for growing your own vegetables month by month. Little growing experience? Only a small space? 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Nadiya shares a host of creative timesavers, including trusty batch-cooking and meal-prepping ideas, clever ways to spin leftovers into new meals, simple baked treats that are easy to store and eat later, and even recipes to use up your scraps. With recipes such as:Chick Pea and Chicken Tray BakeSticky Honey Mustard Toad in the Hole BurgersCheese and Lamb SamosasCourgette SpaghettiCheats Biria TacosPaneer KarahiLemon Sherbet LoafNadiya shows how easy it is to stretch your meals, reduce your waste and make life simpler, so you always have satisfying food at your fingertips. 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You don't need expensive tools or equipment, Martha's approach is all about getting outside, trying something new and watching the magic of nature take its course. 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Matt Adlard brings clarity and precision to the mysteries of baking, showing not just how to make something work, but why it works\" - Helen Goh\u003cbr\u003e\"This is the book that answers all those 'but why though?' questions that other recipes just ignore. It's nerdy in the best way\" - Sohla El-WayllyDiscover the secrets of the professionals to achieve perfect bakes, every timeWhether you're a baking novice or a star baker, The Science of Baking is your cheat sheet for understanding what really happens in the kitchen. Matt Adlard - bestselling author, self-taught baker, and pastry chef - demystifies the science behind your favourite bakes, so you can recreate them in your own kitchen with show-stopping results. With more than 50 recipes - including showstoppers like Vanilla Burnt Basque Cheesecake, Rosemary Focaccia, Pistachio and Orange Biscotti, and Black Forest Swiss Roll - plus step-by-step photography and troubleshooting tips on cake decorations, gluten-free baking, and baking the perfect sourdough bread: this comprehensive baking book is everything you need to understand and explore the art and science of baking. Discover what makes brownies fudgy, chewy, or cakey, how to achieve fluffy risen souffl�s and meringues, why fermentation and hydration affect the structure of sourdough, and how to laminate pastry for flakey, golden croissants. Dive into the chemistry of ingredients - with detailed illustrations and microscopic imagery - learn how to master your oven, and unlock essential techniques to create unbeatable flavour and finesse at home.\u003c\/p\u003e","brand":"Matt Adlard","offers":[{"title":"224 pages \/ 12\/03\/2026 \/ Cakes, baking, icing \u0026 sugarcraft","offer_id":56965979570551,"sku":"9780241713938","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/9454\/1624\/files\/9780241713938.jpg?v=1775128599"},{"product_id":"9780241738856","title":"Make \u0026 Freeze : The ultimate guide to family-friendly meal prep - Lou Robbie","description":"\u003cp\u003eTHE ULTIMATE FAMILY COOKBOOK FROM LITTLE LOU COOKS - TRANSFORM YOUR MEAL TIMES!Discover 100 delicious, nutritious and convenient recipes for the whole family that are only ever a freezer away. 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Featuring a selection of Lou's most popular tried-and-tested recipes, as well as brand new and exclusive content, recipes include:Blueberry breakfast barsPesto \u0026amp; cheese pastry scrollsCreamy garlic and lemon chicken with buttery mashBeef stroganoff cottage pieRed pepper and black bean enchiladasBeetroot \u0026amp; chocolate traybakeSchool morning pancakesWith expert tips on freezing, storing and reheating, you'll master the art of meal prep and transform your kitchen routine. 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Chapters and recipes include:Start the day right: Spelt and oat pancakes with stewed fruit, Fridge-raid omelette muffinsLunch and on-the-go: Rainbow rice bowl, Green fritters with whipped herby cottage cheese30-minute heroes: Prawn tacos with grapefruit salsa, Pearl spelt and pea risottoFamily favourites: Roast mushrooms with polenta and salsa verde, Chicken, date, and almond pilafSnacks and dips: Easy yogurt flatbreads, Miso-roasted nutsSomething sweet: Chocolate, peanut, and date bars, Ice lollies (2 ways)Sauces and essentials: Spiced tomato ketchup, Green pestoWritten by an expert and parent, The Unprocessed Plate offers solutions to our overreliance on unhealthy convenience food, and empowers us all to prioritize home cooking for the good of our health. 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These recipes have elements that require a little more effort but are worth it for the result - and fear not! They still have a minimum of fuss approach to see us learning something new but not being chained to the stove for seven hours. Cause let's be honest, ain't nobody got time for that. From SAMwiches, to schnitties, cakes to crumbles this is a cookbook for a new generation of cooks and eaters who want food stuffed to the absolute brim with flavour whilst also scaled in the amount of effort required This book solves that problem so as to say, we totally get you're busy so here are some options. Not giving 1 recipe for a burger but giving 3. This adds a human element to the book as it becomes a choice for the cook to fit to their lifestyle. It's a tasty choice sensation, ready to fit in with you. 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People are sick of boring, subpar grocery store cookies. And though no one is sick of chocolate chip cookies, we are over chocolate chip cookies that don't deliver on taste, texture, and looks. With Mallory Oniki's Cookie Club, you'll never eat a boring cookie again. Each of the 80 cookie recipes in this book has been carefully chosen to empower you to step outside your cookie comfort zone and make really good cookies at home. Mallory teaches you the science behind baking the perfect cookie, inspiring confidence in new and established bakers alike. Cookie Club is approachable but elevated. It's not your average club, but it's a club that everyone belongs to. These cookies, from classic chocolate chip variations to unexpected flavors like preserved lemon and honey cookies and Gilmore Girls-inspired coffee cake cookies, deliver on taste, texture, looks, and uniqueness. 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This great self-sufficiency guide is jam-packed full of such expert practical advice to help enable gardeners to grow and enjoy food sustainably and productively, saving money as they grow.\"- Kim Stoddart, editor Amateur Gardening magazineSwap your trolley for a trug in this self-sufficiency bible. Written by no-dig gardening guru and one of the 100 Leading Women in Horticulture 2025, Stephanie Hafferty,�The Productive Garden provides practical, simple, resourceful and enjoyable ways of creating a more self-sufficient lifestyle.��Self-sufficiency doesn't need to remain a dream. With over 30 years of experience, Stephanie Hafferty shows how easy it can be to grow your own, save money, reduce your consumption, increase resilience and care for the planet - all from your own back garden, allotment or balcony. She does it every day, growing food to nourish herself and her family, and cultivating plants to create everyday household essentials. 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The recipes include:Nashville Hot Chicken MeltSmoked Pulled ChickenSouthern Brisket SunriseKorean Stout Pulled BeefFajita Smash BurgersSmoked Pastrami SteakCarnitas TortaBuffalo Pork RibwichSmoky Hot BrownMahi Mahi al PastorFrom global explorations like Yemeni Lamb Pita with Zhug or Argentine Pulled Pork with Chimichurri Slaw to riffs on Southern BBQ classics, such as a Smoked Turkey Breast sandwich or a Chipotle Burnt Ends sandwich, you will find a lifetime's worth of delectable outdoor-cooked sandwich ideas in this handsome volume.\u003c\/p\u003e","brand":"Brad Prose","offers":[{"title":"192 pages \/ 19\/03\/2026 \/ Cooking with specific gadgets","offer_id":56966879117687,"sku":"9780760398937","price":18.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/9454\/1624\/files\/9780760398937_ce1a7d24-e7e9-4198-af9b-1fa242b8f431.jpg?v=1783952220"},{"product_id":"9780760399217","title":"The Wes Anderson Cookbook : Whimsical Recipes Inspired by the Director and His Films - Michelle Anderson","description":"\u003cp\u003eImmerse yourself in the wonderful world of Wes Anderson with 55+ recipes inspired by his films, characters, and signature aesthetic. In The Wes Anderson Cookbook-the debut title in the Director's Cut Kitchen series-you'll embark on a wondrous culinary adventure: an edible tribute to the charm, wit, and whimsy of filmmaker Wes Anderson's inimitable creations, from his first film,�Bottle Rocket, to his series of Netflix shorts, to his latest film, The Phoenician Scheme. While you can't book a stay in one of the Grand Budapest Hotel's timeworn rooms, buy a ticket for the Darjeeling Limited, or enroll in the fabled Rushmore Academy, you can experience all those places-and the memorable characters who inhabit them-through the foods and flavors that loom large in Anderson's films as props, symbols, and uncredited�dramatis personae. �The Wes Anderson Cookbook is a carefully crafted homage to the director's visual and narrative style, with vibrant design elements that echo his iconic aesthetics. With an introduction about the director, his oeuvre, and the role foods play in his films, the book contains 59 full-color, beautifully illustrated recipes, from main dishes and snacks to drinks and desserts; each explains its connection to a particular movie or scene, adding layers of storytelling and fun facts for film buffs.�Enjoy recipes such as:Midge's Dinette Waffles from Asteroid CityPrivate Compartment Savoury Snacks from The Darjeeling LimitedPurloined Chicken Salad from Fantastic Mr. FoxThe Royal Negroni from The Royal TenenbaumsGrilled Jaguar Shark Steaks with Cream Sauce from The Life Aquatic with Steve ZissouMendl's Courtesan au Chocolat from The Grand Budapest HotelWith menus for viewing parties, a complete filmography, and Easter eggs galore, this book is as much a visual feast as a literal one. More than just a collection of recipes, this is a collector's item that celebrates the art of both cinema and cooking. With its unique premise of turning the lens on the director, rather than on a specific film, its visually stunning design appeals to both film fans and foodies alike. It's an immersive journey through the cinematic world of Wes Anderson, bringing film scenes to life through food. Director's Cut Kitchen is a series of unofficial cookbooks that explores the intersection of food, film, and creativity, focusing on the distinctive styles of celebrated film directors. Each book features newly created recipes inspired by a director's unique cinematic universe, with dishes inspired by memorable scenes or conceptually linked to the films' moods, aesthetics, and themes. The series brings together the best of food and film, offering fans a way to engage with their favorite directors in a fun, tangible-and delicious-way. The result is a playful and engaging collection that appeals to cinephiles, foodies, and pop culture enthusiasts alike.\u003c\/p\u003e","brand":"Michelle Anderson","offers":[{"title":"160 pages, color illustrations \/ 09\/04\/2026 \/ TV \/ celebrity chef cookbooks","offer_id":57156475257207,"sku":"9780760399217","price":18.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/9454\/1624\/files\/9780760399217.jpg?v=1783952221"},{"product_id":"9780760399705","title":"The New American Diner Cookbook : Classic and New Favorites from (and Inspired by) Diners across the U.S.A. - 75 Recipes - Julissa Hernandez Roberts","description":"\u003cp\u003eExperience the heart and soul of America's beloved diners, with 75 classic recipes reimagined for today's home kitchen.�From chrome-clad highway stops to beloved neighborhood gems, diners have always been where comfort meets community-and now you can bring that familiar nostalgia home. The New American Diner Cookbook bridges the gap between the relished fare of the classic greasy spoon and the evolving tastes of today's culinary scene, breathing fresh life into diner classics while keeping their soul intact.�In this love letter to the American diner, find all the dishes you long for-old-fashioned sundaes, mashed potatoes, grilled cheese-but with punchy modern twists. Serving up well-loved favorites such as perfectly seasoned home fries, towering cheeseburgers, and diner-style pies, alongside creative reinterpretations that include vegetarian, vegan, gluten-free, and globally inspired options (think: feta-stuffed rolls, loco moco, or chicken souvlaki)-there's something for everyone in�The New American Diner Cookbook. Set out like a classic diner menu, this giftable cookbook offers recipes from breakfasts and appetizers to soups and sides, entrees, and desserts, including:Satisfying Breakfasts - Learn the secrets behind the perfect over-easy eggs and fluffy pancakes that make breakfast the most enjoyable meal of the day. Perfect Burgers - Master the art of the perfect burger, from classic diner-style to creative new twists like the Juicy Lucy. Beloved Blue Plate Specials - Explore specials like crab cakes and country fried steak, updated with fresh, seasonal ingredients. Soul-Warming Soups - Get behind-the-counter insight on how to craft those impossibly pillowy dumplings for a matzo ball soup that warms both body and spirit. Time-Honored Desserts - Discover sweet treats that would make any pie case proud, from strawberry shortcake and coconut cream pie to velvety no-bake cheesecake and a decadent brownie ��la mode. Plus:A secret menu of favorite family meals that the diner crew eats before their shiftFun facts like how to speak like a short-order cookTrivia, such as the fact that New Jersey has more diners than any other stateWhether you're craving the comforting classics of your favorite hometown diner or seeking to recreate those cross-country road trip discoveries, The New American Diner Cookbook brings the charm, flavor, and warmth of America's favorite dining institutions right to your kitchen. It's more than a collection of recipes-it's a celebration of an enduring piece of Americana, lovingly updated for your home kitchen. This cookbook's playful design, approachable recipes, and visual appeal make it a must-have for home cooks, foodies, and anyone looking for a gift that celebrates both the past and present of America's melting-pot cuisine.�So grab your apron and slide into a booth-your order for today's special is ready to be served.\u003c\/p\u003e","brand":"Julissa Hernandez Roberts","offers":[{"title":"208 pages, color photographs \/ 09\/04\/2026 \/ Cookery \/ food \u0026 drink etc","offer_id":57156475584887,"sku":"9780760399705","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/9454\/1624\/files\/9780760399705.jpg?v=1783952224"}],"url":"https:\/\/gulpfictionbooks.com\/collections\/cookery-food.oembed?page=31","provider":"Gulp Fiction","version":"1.0","type":"link"}