(Hardback - Published April 2000)

Alice Waters is one of the best loved and influencial American chefs since the 1970's. Her cooking is a celebration of the seasons and the produce they offer. She writes with a great knowledge and respect for natural ingredients, with an approachable and thoroughly inspiring style.

(Paperback - Published March 2003)

Sam and Sam Clark have translated the hugely successful dishes from their London restaurant, Moro, into simple, approachable recipes. They manage to communicate all the romance and tradition of the Moorish culture whilst bringing inspiring ideas and exotic spices into your kitchen.

Full of beautiful photographs, this is the kind of book you want to cook every single recipe from, or atleast imagine you are!

(Paperback - 4 Sep 2006)

Some things are better cooked in restaurants: that's why people go to them. But the converse is equally true. There are plenty of dishes that no restaurant does properly. The author places these dishes at the heart of this book. Menus are based on events such as Boxing Day lunch, Hallowe'en Night and a May birthday lunch for a 'fishetarian' aunt.

Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia (Paperback) New Ed edition (20 Dec 2001)

"Beyond the many unusual and simple recipes, this book is a summary of the best kinds of Mediterranean experience. Gray's perceptions are of a depth that is beyond the most ardent traveller". Jane Grigson

(Paperback - Published October 1996)

Winner of 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, the authors have produced a selection of recipes with an emphasis on uncomplicated food which is vibrant with flavour.

(Hardback - Published September 2006)

Giorgio combines old Locatelli family stories and recipes with the contemporary dishes from his celebrated London restaurants. He shows us the real tastes of Italy, talks about the dishes of his native Lombardy, and gives you a range of simple and more complicated recipes.

(Paperback - Published 1999)

Provides an insight into the author's style of cooking with 160 of his favourite recipes, ranging from Grilled Augergine with Pesto to Roast Chicken and Homemade Ice Cream. This book is arranged alphabetically with a chapter on each food. It also gives advice on quality, variety and good cooking principles.

(Paperback, 4th Rev. Ed. September 1998)

The definitive book of the best English recipes. Wonderful just to read and very satisfying to cook from.

(Hardback - Published May 2003)

In "Simple French Food" Richard Olney gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.

"For twenty years Richard Olney's Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse." --Alice Waters

(Paperback - Published August 1999)

A collection of festive and everyday recipes representing the cooking of Jewish communities around the world. The recipes are accompanied by stories, personal anecdotes, folklore, literary references and potted histories which provide an insight into the lives of Jews from different parts.

(Hardback - 8 Nov 2007)

A delightful food journey.

'A scrumptious umpteen course gastromance. I gobbled every word.' Richard E. Grant

(Hardback - October 2006)

Australian Skye Gyngell, who is the head chef at the enchanting Petersham Nurseries in Richmond, has written this delightful book full of intelligent, thoughtful cooking using the freshest, seasonal ingredients. Typically excellent photographs by Jason Lowe.