The proprietor of The Seafood Restaurant in Padstow, Cornwall, offers 150 fish recipes, together with tips on how to make the most of the specific character and flavour of many fish types. The author won the 1989 Glenfiddich Award for Food Book of the Year, for English Seafood Cookery .

Simple cooking with great flavours all year round. This book includes over 100 recipes, as well as some basic planting information and tips if you fancy having a go at getting your hands dirty as well.

Takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information on fish cookery. This book gives advice about the preparation and cooking of fish.

Fish is becoming popular with the British who are learning to appreciate its enormous variety, versatility and its value as an useful part of a healthy diet. Drawing on culinary traditions from around the world, the author presents the recipes he serves at his Seafood Restaurant in Padstow.

Divided into months, this title contains twelve chapters that look at which vegetables, herbs, leaves, fungi and fruits are at their best at any given time, with information on how they are grown, which varieties to select and how to prepare them. It is illustrated with 200 colour photographs.

In this bestselling book, Hugh writes about the year on his Dorset smallholding. He recalls, month by month, the highs and lows of past years, and anticipates the 12 months ahead - what'll be in season when, and when'll be the best months to crack on with such tasks as chick rearing and sheep shearing, haymaking and hedge laying.

Classic Bestseller from the world's best-known vegetarian cookery writer in smart new format

To celebrate the 25th anniversary of this classic cookbook it has been fully revised and updated. Thirteen chapters present more than 800 recipes from 16 countries, offering simple recipes for exploring Asian food for the first time.

Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into a variety of famous dishes.

This book includes recipes from the author's two previous books on Italian cooking, as well as more than 50 new ones, and incorporates advice on the use of kitchen equipment and ingredients.

Features over 1,000 classic and contemporary recipes, more than 300 color photos, menus, instructions and helpful tips for Halloween, Thanksgiving, Hanukkah, Christmas and New Year's.

A collection of recipes from The Silver Palate, the first gourmet carry-out shop in Manhattan, including recipes for Chicken Marbella, Curried Butternut Squash Soup, Brie Wrapped in Filo, Chilli for a Crowd, Marinated Chevres, Raspberry-Sauternes Dessert Soup, and White Sangria.

Collection of recipes organized into chapters by styles of bread, incuding examples from many countries. Each recipe has been specially tested and adapted for baking at home using a bread machine, including some rolls, flatbreads and cakes which are mixed in the machine and baked in a conventional oven.

Written in a style similar to that of Nigel Slater's multi-award-winning food memoir 'Toast', this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.

Bill Buford worked his way up to being a 'line cook' and then left New York to apprentice himself under the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, and finally, in a town in Northern Italy, becoming an Italian butcher. This is a memoir of Buford's kitchen adventure.

The ultimate chocolate cookbook, with recipes to tempt, tease and torment lovers of this food of the gods. Chocolate is full of texture and taste and can be turned into sweet, savoury, simple and sophisticated recipes. Woven into the book are stories about the history and myths of chocolate, its cultivation and production, as well as tips for handling and cooking. With recipe photographs plus ...

Armed with two cookbooks and heaps of enthusiasm, Simon Rimmer created the best vegetarian restaurant in Manchester. This book is a collection of some of his delicious recipes that are quick to prepare. It includes old favourites like macaroni-cheese to Simon's fusion creations, such as spicy beetroot and coconut soup.

Bestselling food writer Nigel Slater turns his trademark enthusiasm for the pleasures of eating to the pleasures of drinking fresh juices. Packed full of recipes and advice, he celebrates the pleasures to be gained from the 'nectar of the gods.'

Derived from Nigel Slater's column in the "Observer", this book is full of recipes, technical tips, short-cuts, snippets of history, anecdotes and meditations on the aesthetics of eating. Nigel Slater is the winner of three 1995 Glenfiddich awards.