Cookery By Ingredient

'The book will take you on a joint culinary and scientific journey through the gut. It is an unapologetic celebration of what I believe to be the most amazing organ of the body, that will enhance and enlighten the way you cook and eat.'  Saliha Mahmood Ahmed

The hugely anticipated follow-up to Niki Segnit's landmark global bestseller The Flavour Thesaurus. In More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. 

The food stories behind your favourite fruits and vegetables. Have you ever wondered who picked your Fairtrade banana? Or why we can buy British strawberries in April?

A citrus lover's gift book, with fail-safe favourites and tangy twists on classic citrus dishes.

Discover 100 mouth-watering recipes under 600 calories to help any home cook create simple, healthy, meals that are satisfying, PACKED with flavour and slimming-friendly.

For ultimate winter indulgence, why not try a fondue! Indulge in fun retro food with a modern twist with this collection of delicious recipes created to share with family and friends. 

This fully updated special edition of the classic complete guide to the edible species that grow around us includes a new foreword from the author and a plate section with identification guides for all major species. Originally published in 1972, Richard Mabey's classic foraging guide has never been out of print since.

Discover simple and speedy recipes that work for every day such as:Crisp-Topped Marinated Sea Bass With Green Chilli, Lime & Coriander

The brand-new cookbook that will make getting good food on the table easier than ever before. Jamie's back to basics with over 120 simple, delicious, ONE pan recipes.

Nobody knows who first curdled milk, then separated the curds and whey to make cheese - but this ancient foodstuff has been around for thousands of years.