Ottolenghify every meal.

Flexible, flavour-packed dishes that all lend a little something 'extra' to your next meal.

It's harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It's tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Rounded off with a chapter on the 'one basics' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as a basic mousse transformed into coffee mousse...

BAKE EVERY DAY DELICIOUS WITH NADIYA'S SWEET AND SAVOURY OVEN RECIPES

Who says you can't bake every day? Inside this book Nadiya shows you how to let your oven take the strain to create simple bakes, bursting with flavour, every day of the week.

From beautiful celebration bakes to effortless weeknight dinners, easy sweet and savoury tray bakes to quick-fix lunches and snacks, Nadiya's Everyday Baking is filled with simple and mouth-watering bakes such as:

Meringue cake

White chocolate and ras...

Tea: Wine’s Sober Sibling is a multilayered handbook and cookbook with tea in the lead. It is an in-depth guide into the myriad possibilities of tea for tea connoisseurs and beginners alike. This book explains how similar tea and wine are and how they react when associated with food. Try over 70 original recipes, each with three matching tea suggestions and mouthwatering pictures, and experience the wonders of tea for yourself. There are chapters that explore the relationship and pairings o...

A playful and accessible guide to fermenting at home

James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurized - and places them under the microscope, before cooking with them in all their delicious versatility.

From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders...

Do you like to taste beers in general and Belgian beers in particular? Do you like to cook? Or, better yet, both?

In this case this book corresponds perfectly to your wishes.

A hundred pages about brewing beer, the history and evolution of beer, the history of Belgian beer, an overview of Belgian beers and Breweries, etc., etc. All topped with a sauce of sweet humor.

And some seventy pages of recipes, ranging from soups to desserts. Several recipes of the great classics of Belgian cui...