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	Bouchon - Thomas Keller Bouchon presents the best of French bistro cooking from the world's most celebrated chef. All the emblematic bistro dishes are here, interpreted and executed as they've never been before. The confit of duck, country-style pâtés, soupe à l'oignon gratinée, steamed mussels, steak frites, gigot d'agneau, all achieve the impossible: they get even better. Bouchon cooking is about elevating to elegance the simplest ingredients, because the best food isn't necessarily what is served at white-tablecloth restaurants, and the best meals - as most chefs will tell you - don't require the most expensive ingredients or lots of them or lots of steps. The only thing that's required is that you care about all the stages of the process - the slow browning of sliced onion for an onion soup, the proper cutting of the potatoes for a gratin, the right amount of salt on a raw chicken, how long you cook a pot de crème. Publisher: Workman ISBN: 1579652395 Published: 2004 Hardback: 320 pages Price: £40.00


	Elizabeth David - French Provincial Cooking Elizabeth David's classic work on the regional cuisine of France is one of the most evocative, inspiring cookery books ever written. It gives simple recipes for timeless dishes such as omelettes, souffles and salads as well as for more complex - but equally traditional - pates, cassoulets, roasts and puddings. Hugely readable and informative, French Provincial Cooking is a must for anyone wishing to re-create the flavours of France. Publisher: Penguin ISBN: 0140273263 Published: 1998 Paperback: 528 pages, 129 x 198 mm Price: £8.99


	The River Cafe Cookbook The River Café Cook Book is one of the most influential cookbooks to have been published recently and won both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - Cucina Rustica - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, The River Café Cook Book is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant. Authors: Rose Gray and Ruth Rogers Publisher: Ebury Press ISBN: 0091812550 Published: 1996 Paperback: 320 pages, 246 x 190 mm Price: £17.50


	Passione - Gennaro Contaldo Full of colourful and modern recipes that evoke Italian life at its most enticing, Passione is the first cookbook from Gennaro Contaldo. The author's passion for fresh, seasonal ingredients and his love of simple food is shared here with the energy for which he is famous. Full of evocative stories from his childhood - free-diving for oysters, foraging for wild mushrooms and bunking off school to go fishing - it becomes clear that his expertise has grown out of a lifetime's passion. Beautifully illustrated with photographs from his childhood, as well as stunningly modern food photography, Passione reveals the secrets of Gennaro's own basic recipes as well as some of the best-loved dishes from his restaurant - Fillet of Seabream with Honey and Vinegar, Lamb Cutlets with Mixed Herbs and Prosciutto, and Limoncello and Strawberry Ice Cream - and lets Gennaro share his inspirational interpretation of how to cook and eat Italian food. Publisher: Headline ISBN: 0755311191 Published: 2005 Paperback Price: £14.99


	The Food of Italy - Claudia Roden Claudia Roden travelled up and down Italy for a year, through every region, taking in city and countryside, to discover the local specialities on their home ground. She visited the kitchens of both professional and private cooks, watching them at work and listening to their stories. From simple and rustic to grand bravura, the recipes she collected and tested represent traditional regional dishes as they are cooked today in Italy, and as they can now be cooked in our own kitchens, with ease and delight. The food of the Italian regions - simple, unaffected but fresh and full of flavour - is the kind of food we all want to eat today. Made up of over 300 recipes, Claudia Roden's timeless and enchanting book is set against a backdrop of the story of Italy and its people - 'a splendid history, geography and cooking lesson rolled into one'. Publisher: Chatto and Windus ISBN: 0701173610 Published: 2002 Hardback: 260 pages Price: £25.00


	Flavours of Greece - Rosemary Barron Greek food is a cuisine entrenched in history, influenced by the cultures of its neighbours but at heart it is unpretentious food from a people who have learned to make the most of what their land has to offer. Rosemary Barron provides over 250 regional and national specialities, from the olives, feta and seafood of mezes to delicate lemon broths to hearty bean soups, grilled meats and fish, baked vegetables and pilafs to the fragrant, gooey honey pastries. Publisher: Grub Street ISBN: 190401061X Published: 2004 Paperback: 384 pages, 8 colour pages, line drawings, 234 x 156 mm Price: £12.99


	The Food of Spain and Portugal: A Regional Celebration Blessed with a brilliantly sunny climate and access to fresh seasonal produce from both land and sea, not to mention 500 years of Moorish influence, Spanish and Portuguese cuisine embraces the virtues of a lifestyle which takes account of the best that nature has to offer. In some 175 recipes, organised region by region, The Food of Spain and Portugal celebrates freshwater fish and mountain thyme, luscious cheeses and olives still warm from the tree, as well as a dazzling array of fruit and vegetables, fresh and cured meats and innumerable variations on rice and bean dishes. Illustrated not just with luscious food photography but with historical paintings and location shots that will make every armchair traveller's feet itch to get out there and start exploring the markets, The Food of Spain and Portugal is a glowing tribute to the cuisine of Iberia. Author: Elisabeth Luard Publisher: Kyle Cathie ISBN: 1856264998 Published: 2004 Hardback: 192 pages, 255 x 225 mm Price: £26.00


	Mexican Cooking Learn how to make and serve a variety of traditional Mexican dishes. Far more varied than 'tex mex', this book shows you how to recreate the authentic food of Mexico. - Over 100 authentic recipes representing the best of Mexican cooking - Informative text on Mexican culinary traditions, habits and tastes - Illustrated with colour photographs of local landscape and lifestyle Publisher: Apple Press Author: Roger Hicks ISBN: 1840922540 Published: 2000 Paperback: 96 pages, 221 x 171 mm Price: £4.99


	Laura Esquivel - Like Water For Chocolate The number one bestseller in Mexico for almost two years, and subsequently a bestseller around the world, Like Water For Chocolate is a romantic, poignant tale, touched with moments of magic, graphic earthiness and bittersweet wit. A sumptuous feast of a novel, it relates the bizarre history of the all-female De La Garza family. Tita, the youngest daughter of the house, has been forbidden to marry, condemned by Mexican tradition to look after her mother until she dies. But Tita falls in love with Pedro, and in desperation he marries her sister Rosaura so that he can stay close to her. For the next 22 years Tita and Pedro are forced to circle each other in unconsummated passion. Only a freakish chain of tragedies, bad luck and fate finally reunite them against all the odds. 'If originality, a compelling tale and an adventure in the kitchen are what you crave, Like Water For Chocolate serves up the full helping' - San Francisco Chronicle 'This magical, mythical, moving story of love, sacrifice and simmering sensuality is something I shall savour for a long time' - Maureen Lipman Publisher: Black Swan ISBN: 0552995878 Published: 1993 Paperback: 224 pages, 198 x 127 mm Price: £7.99


	Cajun - Ruby Le Bois The recipes in this book present the very best of delicious Cajun and Louisiana Creole cuisine, with a range of mouthwatering recipes suitable for every course and occasion. There are traditional dishes such as Blackened Redfish, Seafood Gumbo, and Chicken and Prawn Jambalaya, as well as lesser-known specialities such as Corn and Crab Bisque. - Introduces the very best of Cajun and Creole cuisine, with 50 delicious recipes and useful tips throughout - Over 240 photographs, with every recipe photographed in step-by-step detail to ensure that the preparation and techniques are easy-to-follow - Includes all the classics, from Seafood Gumbo and Jambalaya to Bananas Foster Publisher: Lorenz Books ISBN: 0754814297 Published: 2004 Paperback: 96 pages, 220 x 168 mm Price: £5.99


	Caribbean and African Cooking A collection of authentic recipes together with some new ideas fusing the cuisine of different cultures. Author: Rosamund Grant Publisher: Grub Street ISBN: 1904010296 Published: 2003 Paperback: 160 pages, 234 x 156 mm Price: £12.99


	Casa Moro '...quite the most exquisite, inspirational and downright delicious cookbook I have seen in ages' - Nigel Slater, The Observer, London The Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food, and to explore exotic flavours little known in the UK. It is one of the most talked about restaurants and in 1998 won both the Time Out and BBC Good Food awards for Best New Restaurant. Moro: the Cookbook was a huge success. Its passionate insight into the culinary traditions of Spain and the Muslim Mediterranean and its strong vision and ethos captured readers' imaginations. Casa Moro introduces an impressive quality and diversity of recipes that are by no means inaccessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan courgette salad; Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry and Chestnut, almond and chocolate cake. Taking the range of flavours beyond those covered in their first book, Sam and Sam Clark have created fresh and dynamic dishes that reflect Moro's ever-changing menu. Much more than a simple catalogue of recipes, Casa Moro evokes Sam and Sam's extensive travels, their first discovery of Spain and Morocco and their house in the heart of Moorish Andalucia, taking the reader on a journey that resonates with delicious dishes, history and tradition. With an entire chapter dedicated to the ancient ways and cooking of Andalucia and, more specifically, the village in which Sam and Sam live, this personal, evocative account exudes romance and is written and designed with palpable excitement and elegance. Authors: Samantha and Samuel Clark Publisher: Ebury Press ISBN: 0091894492 Published: 2004 Paperback: 320 pages, 262 x 198 mm Price: £25.00


	Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa This selection of recipes forms an collection of dishes from lesser explored areas of the Mediterranean, North Africa and the Middle East. Divided into 12 chapters based on ingredients, the author introduces the home cook both to unsual ingredients and to unsual ways to cook with old favourites. Each dish is unusual, either because it uses 'exotic' ingredients such as flower waters, pomegranates and cardamom, or because of its unusual use of ingredients, such as 'Middle Eastern Orange Cake', made almost entirely of pureed whole cooked oranges. Several dishes are unsual simply because of their names, consider 'Ice in Heaven', or the 'Crazy Water' of the title. Author: Diana Henry Publisher: 2002 ISBN: 1840005017 Published: Mitchell Beazley Paperback: 192 pages, 260 x 194 mm, 100 colour photos Price: £20.00


	Tamarind and Saffron: Favourite Recipes from the Middle East Aubergines in a spicy honey sauce; baby onions in tamarind; lamb with chickpeas and chestnuts; sauteed potatoes with garlic, chilli and coriander; sweet jewelled rice - just some of the sumptuous recipes in this superb new collection, suffused with heat, spice and sensual aromatics. With this superb collection of new and updated recipes, Claudia Roden gives us the very best of Middle Eastern cookery - healthy, simple to prepare, and full of exotic flavours and aromas. The book includes recipes from Morocco, Egypt, Turkey, the Lebanon, Algeria and Iran, from simple snacks or mezze to grand feasts. It also includes classics of Middle Eastern cuisine and homely everyday foods. Illustrated with luscious photographs by the award-winning Gus Fillet. Author: Claudia Roden Publisher: Penguin ISBN: 0140466940 Published: 2000 Paperback: 224 pages, 189 x 246 mm Price: £14.99


	Madhur Jaffrey - Foolproof Indian Cookery Madhur Jaffrey is renowned as an international authority on Indian food. In Foolproof Indian Cookery, she shares her knowledge and her passion, bringing us classic dishes from this hugely popular culinary region. Madhur demonstrates how to cook 40 well-known recipes with simple step-by-step instructions, proving just how easy it is to serve up delicious Indian meals you’ve created yourself. The book is divided into: - Soups and starters - Fish and shellfish - Eggs, meat and poultry - Vegetables and accompaniments All the dishes use readily available ingredients and there’s even a special menu section, so that you can plan your perfect meal. With the clear and easy-to-follow recipe methods and colour photographs accompanying each stage of the recipe, Madhur’s foolproof instructions will guarantee even the novice cook excellent results every time. Publisher: BBC Books ISBN: 056353737X Published: 2001 Hardback: 128 pages Price: £14.99


	Ken Hom - Chinese Cookery Ken Hom's Chinese Cookery combines old favourites like Cashew Chicken, Sichuan Prawns in Chilli Sauce and Fried Rice with new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken. Recipes for every course and occasion are included and all have easy-to-follow instructions. Complete with comprehensive background information on ingredients, equipment, authentic preparation techniques and suggested menus, Ken Hom's Chinese Cookery presents Chinese cuisine for the new millennium. Publisher: BBC Books ISBN: 0563534192 Published: 2001 Hardback: 264 pages Price: £19.99


	Sichuan Cookery - Fuchsia Dunlop 'Irresistible for anyone who wants a cookery book to offer more than just recipes. Buy it' - The Times The cooking of the Sichuan region in southwest China is one of the great cuisines of the world. It is legendary in China for its sophistication and diversity, and the Chinese say that 'China is the place for food, but Sichuan is the place for flavour'. Fuchsia Dunlop brings the cooking of Sichuan wonderfully to life in this thoroughly authentic and inspiring cookbook. Publisher: Penguin ISBN: 0140295410 Published: 2003 Paperback: 352 pages, 195 x 210 mm Price: £12.99


	Harumi's Japanese Cooking Best Cookbook of the Year, Gourmand World Cookbook Awards 2004 Published in September 2004, Harumi's Japanese Cooking is a stylish, effortless and unpretentious guide to cooking delicious Japanese recipes without great expense. It sets out to demystify the preparation, presentation and enjoyment of Japanese food. With more than 100 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks, the book provides a broad selection of mouthwatering recipes. Harumi also makes suggestions as to which recipes combine well for meals. There is a glossary of ingredients and their Western alternatives, as well as useful lists of suppliers, making it today's most comprehensive introduction to modern Japanese food. Publisher: Conran Octopus ISBN: 1840914084 Published: 2004 Hardback: 158 pages Price: £20.00


	Sushi Taste and Technique Winner of a Bronze Ladle Award in the 2003 Jacob's Creek World Food Media Awards. Sushi Taste and Technique demostrates how to make sushi at home with minimal effort. It explains the preparation of authentic ingredients and sets out the techniques for assembling traditional, vegetarian and fushion sushi in unrivalled photographs. For those more interested in eating, there are also essential tips on sushi etiquette. Throughout, the complementary talents of Kimiko Barber and Hiroki Takemura ensure clarity of expression and perfect execution. - Create perfect scattered, stuffed, pressed, rolled and hand-formed sushi from traditional, vegetarian and fusion recipes, following simple step-by-step instructions - Master sushi etiquette to maximise your enjoyment of this exciting cuising - Learn the master's techniques and trade secrets from Hiroki Takemura, previously head chef at London's Nobu, and Asian fusion specialist Kimiko Barber Publisher: Dorling Kindersley ISBN: 0751336998 Published: 2002 Hardback: 256 pages, 170 x 217 mm Price: £12.99


	Thai Food - David Thompson Thai Food gives the most comprehensive account of Thai cuisine ever published in English. David Thompson shares his passion for the unique style of cooking that is one of the world's greatest cuisines. He provides over 300 mouthwatering recipes, from the simple, honest flavour of a classic pat thai or the refreshing tang of a Green Papaya Salad to such elaborate creations as Green Curry of Trout Dumplings with Apple Eggplants or Stir-fried Crispy Fish Cakes with Pork and Salted Eggs. A series of introductory chapters examine the role of food in Thai culture and society, offer guidance on ingredients, with notes on availability and subsitutions, and explain the essential techniques of Thai cookery. More than 50 menus provide ideas for combining Thai dishes. Beautifully written, and complemented by superb photography, this book captures all aspects of this diverse culinary culture. Publisher: Pavilion ISBN: 1862055149 Published: 2003 Hardback: 688 pages, 170 x 242 mm Price: £25.00


	Vatch's Thai Street Food Food stalls are an essential part of Thai life and most Thais eat at these open air, one-dish specialist stalls at least once a day because they provide the freshest, most authentic and delicious Thai cooking. Now Vatcharin Bhumichitr invites his readers to partake in the Thai street food feast by introducing a hundred key dishes from across Thailand that are simple to prepare and easily replicated at home. Beginning in Bangkok and its surrounding areas, then moving on to the southern seashores, the isolated north east and finally the far north, Vatch's Thai Street Food provides a medley of meat, seafood, vegetarian and sweet recipes. Covering soups, noodles, salads, stir-fries, grilled dishes, curries and desserts, this tantalising collection includes such favourites as Som Tam, a fiery grated raw papaya salad, and green curry. Vivid location shots will satisfy every armchair traveller, and the Before You Begin section, introducing ingredients and cooking techniques, provides all you will need to take up your wok with confidence! Author: Vatcharin Bhumichitr Publisher: Kyle Cathie ISBN: 1856264025 Published: 2002 Paperback: 144 pages, 240 x 240 mm Price: £14.99


	Children's World Cookbook Click picture to look inside A fascinating world tour of traditional foods and ingredients for children: - Over 40 mouth-watering recipes for complete beginners - Internet links to recommended websites - Country notes, world map and glossary of cooking terms 'Bursting with mouth-watering pictures and easy-to-follow recipes, this book is perfect for the next generation of celebrity chefs' - The Times, UK Author: F. Watt Publisher: Usborne ISBN: 0746042183 Published: 2000 Paperback: 96 pages, 276 x 216 mm Price: £9.99

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