COOKING

In his book, Gino shares over 80 tried and tested recipes that work for busy families and Italian families know that food is where the heart is.
Including the chapters Quick, One-Pot, Lighter, Sunday Specials, Kids Are Out and Desserts.

Over 80 delicious Italian recipes inspired by the amazing women in Gino's life.
Recipes include: grilled scallops with parsley and hazelnut butter, oozing baked risotto, slow-cooked pork shoulder with super-crispy crackling, and biscoff and espresso cheesecake.

120 vegan recipes that have stood the test of time from award-winning food writer Georgina Hayden.

Nistisima means fasting food - food eaten during lent and other times of fasting observed by those of Orthodox faith. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan.

In this book, Georgina draws on the history and culture around nistisimo cooking in the Mediterranean, Middle East and Eastern Europe to share the simple, nutritious and flavour-packed recipes at the heart of the practice.

120 straight-forward and straight-up tasty recipes from award winning food writer, Georgina Hayden. Brimming with vibrant, modern food that sings of the Mediterranean, Greekish is a must-have for simple recipes that are perfect for weeknight cooking or effortless weekend meals.

Inspired by her Greek-Cypriot roots and Greek travels, Georgina has collected recipes that are easy to throw together, bursting with flavour and sure to be cooked on repeat in countless kitchens.

In 2007, Ivan Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity – a fixture of Japanese TV programmes and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo and has returned to New York City to open two US branches.

In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candour, humour, gratitude and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.

D.Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation.
In the words of Chang himself, it is 'Bad pseudo-fusion cuisine'. The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible.
Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's "Momofuku" is a stunning, no-holds barred, debut. The epitome of no-holds barred fusion food, beloved by most foodies on the planet, lauded by the likes of Anthony Bourdain and Martha Stewart...