Enjoy delicious and healthy Japanese food any time with this stylish and beautifully designed cookbook with full page colour photos from the author of the international bestseller Tokyo Cult Recipes. It features 100 authentic and simple recipes for home cooking covering ingredients, tools and confidence to make the staples of Japanese family cuisine such as udon (Spinach Udon with Mint), soba (Cold Soba with Bottarga or Karasumi), miso, onigiri and tofu. These are the building blocks for all the classical dishes from ramen and miso soup to Japanese curry, gyoza, okono miyaki and tonkatsu. Learn how to ferment soy as well as how to cook rice, vegetables and meat the Japanese way and discover modern takes on classics such as Charred Eggplant with Soya Sauce or Fried Chicken with Sweet Chilli Sauce. We also love the Red Bean Pancakes, Meat Bento with Chicken in Honey and Ginger, Roasted Lemongrass Chicken stuffed with Rice and Mushrooms, Hot Pot with Sardine Balls, Savoury Egg Custard, Oven Baked Sweet Potato and even Japanese candy made with agar and candied ginger and biscuits. 264 large pages, 21 x 26.6cm.

What does a big family in Beijing eat at the weekend, and what food is served to pilgrims after their visit to a cloister? Lift the lid and smell the secrets of the Middle Kingdom to discover what hides behind dishes like Blister Soup, Beggar's Chicken or even Ants Climbing A Tree. Tasting, smelling and enjoying China, we explore the specialities of the metropolises and regional cuisine from the south of China, the melting pot, the rich coast provinces of the north, to the palace cuisine of Beijing all the way to the fiery-hot Szechuan and adventurous dishes in the Steppe. The authors and photographers have peered over the shoulders of China's cooks from the night markets of the big cities to village kitchens, discovering the modern crossover cuisine of Shanghai, guiding us through the world of dim sum, and giving us an opportunity to reproduce authentic Chinese delicacies back home in our own kitchens. Spectacular large pages, colour photographs cover equipment and cutting techniques, marinating and coating food, and cooking methods, the culture of the city of the Great Chairman, reform and an openness policy. We can feast in magnificence on Fish in Tomato Soup, Hot and Sour Soup, Caramelized Pork Rib Chops and Potatoes and have a Peking Duck experience. Dumplings inside and out, the opera and tea houses, parks and the Great Wall, luxury wine drinking and the food of everyday people and what you might see at a fish market such as sharks' heads or marine and freshwater eels which are caught in the rice paddies. Superbly detailed, we see how to test fish on steamed yeast bread and take a Tsing Tao beer to go with it, smell the aroma of leek and ginger coming from the wok, grind dried shrimp to give sauce and cucumbers some bite, little pieces of braised beef and cucumbers in garlic sauce - delicious and inexpensive. From humble Chinese vegetables to refined cuisine, there are hundreds and hundreds of contemporary photographs whether of floating restaurants, a market hall to the gorgeous countryside and touching on noodles and curative medicinal properties of spices enriching this colourful and detailed history and culture of modern day China. With useful glossary, spectacular colour photography throughout these heavyweight 484 huge pages, 26.67 x 3.18 x 30.48cm, a beautiful coffee table book.

Sourdough Bread (pain au levain) is what civilised Western man ate before the advent of commercial baker's yeast. Instead the bread is risen by various wild yeasts and bacteria, cultured spontaneously, the majority of which come from the flour itself where they sit in a dormant state. Starting a new fermentation is a simple and predictable process and some call this a mother dough. Such breads have a smooth and shiny golden crust, speckled with tiny bubbles and a magnificent tear when it has been scored. As you slice through them you will witness the crumb, the name for the pattern of holes in the middle of your bread. You will need very little kit to get started and the book explains how to make a Country Loaf from scratch, troubleshooting and core recipes like San Francisco White Sourdough, Danish Rye, Brioche, Demi-Baguettes à la l'Ancienne, Focaccia Integrale, Neapolitan-Style Pizza, Pretzels and Crispbread. A beautifully designed and colour photographed book, 160pp with wipe clean softback cover.

Over 80 tasty and sustainable recipes including Zero Waste Pesto, Irish Potato Cakes, Rice and Bean Burgers, Puttanesca Tart, Italian Toad In the Hole, Waste-Less Wedges, Gnocchi alla Romana, Banana Custard Tarts, Tiramisu, an Easy Vegan Treacle Sponge, Rum and Ginger Cake, Peanut Butter Cookies and Amaretti Biscuits. Filled with invaluable tips on how to stock your store cupboard and use up some of the most commonly wasted food, this book is full of simple and tasty mouthwatering recipes which celebrate the joy of cooking, and eating. Experiment with Crumble Piri Piri Sweet Potato or Digger Pie, and all look delicious in these full page colour photos. 192pp, 19 x 24cm.

An easy guide to growing wild food at home, foraging is now a common hobby for culinary enthusiasts, with wild garlic and mushrooms making their way onto many a plate. But you have to know what you are doing. Eating fresh wild food can be dictated by geographic position, and be limited by the forager's knowledge of how to identify the plants. This first-of-a-kind book shows you how to grow 30 edible wild plants at home, care for it, with advice on how to eat it and the types of wildlife that are likely to be attracted to each plant. There are some recipes for each to showcase the culinary potential including Borage Borek, Pink Clover Lemonade, Nettle Tagliatelle, Sea Kale with a Date and Yoghurt Dressing, Quick-Pickled Samphire and Summer Veg, Juniper-Crusted Pork Chops with Mustardy Cannellini Beans, Pork and Wild Fennel Burgers, Gin and Lime Granita with a Sweet Violet Syrup, Crushed Roasted New Potatoes with a Watercress Dressing, Perennial Wall Rocket and Chaard Lettuce Picada, Water Mint Pesto, Dandelion Salad and Horseradish Pickled Cucumbers among them. From dandelions and sugar beet, hops and chickweed, common elder, water mint, lesser burdock, wild marjoram to wood sorrel, common lime and fennel, the introduction covers safety and the law, environmental considerations to getting started using a pot or container and how small-scale gathering will help us all venture back out into the wild. Beautifully decorated and designed and packed with colour photos, 158pp.

A phenomenal bestseller from Britain's favourite cook in 1985, at last in paperback facsimile reprint but beware the glue on the jacket has gone brittle, but thankfully the pages are all intact. They are very heavy glossy pages with colour plates of such delicious recipes as Provençale Crusted Cod and Mozzarella in Carrozza, Braised Steak Au Poivre and Pork Chop with Apples and Cider, Chinese Stir Fry Chicken with Broccoli and Mushrooms and Chicken Tikka Kebab, Marinated Kipper and Potato Salad, Basque Eggs, Singapore Noodles and Michael's Mango Fool and Rhubarb and Orange Shortcake Crumble. Designed for healthy eating, here are solo soups, simply eggs, fun fish, one man's meat, prime pasta and rice, the lone vegetarian, singular salads and sauces, vegetable variations, and super snacks plus delicious desserts like Jamaican or Butterscotch Bananas, Muesli Biscuits or an individual Bread-and-Butter Pudding or Crème Caramel. Super simple, one to three recipes per page and easy for beginners like Leek Fritters or Mushrooms in Garlic Butter. 224pp, softback, colour photos.