Divided into sections with titles such as Happy Days, Chill-Out Days, Celebration Days and the all-important Baking Days, Nadiya's recipe book radiates that infectious can-do approach to cookery which has won her millions of fans worldwide. "Everyday Kind of Days" are never going to be ordinary with Nadiya, as she knocks together a quick breakfast of Banana and Peanut Butter Roll-Ups coated in chocolate ganache. Using tortillas as the wrapping, these delicious treats can be made with ingredients you already have in your kitchen, and the same is true of Harissa Pita Pockets, "a totally different take on avocado toast". Potato Peel Chips are a wonderfully spicy snack using peelings that would otherwise have ended up in the waste, Anchovy Crumb Pasta is "rich, salty, creamy and heartwarming", while Hot Chocolate Custard Cake - well, speaks for itself. "Happy Days" revolves round comfort eating and includes the Cornbread Dog that Nadiya admits she has only seen in films, but she decides to have a go at it anyway. The aim is to create as little washing up as possible but it still has that essential soft cornbread base, sausage middle and mustard and ketchup on the top. Next up is the Dump-it-all-in Mexican Dinner, consisting of spiced cooked meat and tortilla baked with cheese and jalapeno. Southern "fried" Chicken Livers are also oven-baked with a seasoned coating. Pistachio and Poppy Seed Cake with pistachio praline is a special occasion cake with a wow factor, while a big spiced Cinnamon Bun Cake can be knocked up at any time to stave off snack hunger. Aromatic Chicken Biryani, Baked Shrimp Toast, Sicilian Meatloaf and a spectacularly marbled Angel Layer Cake, Surprise Snickerdoodles, White Chocolate and Raspberry Puff Bar, Marbled Ice Cream Loaf Cake, Butterscotch Cheesecake Coconut Bars and No-Knead Bread are among the 100 recipes from Nadiya's baking repertoire. Many are for vegetarians or vegans and the instructions are clear and easy to follow, accompanied by beautiful photos. 19.8 x 25cm, 256pp.

The spooky bat, rose bud, pyramid, envelope, easy Christmas tree, arrow, heart, rose, knot, Easter bunny ears, boat, tulip, goblet fan, bishop's hat, tuxedo and Fleur-de-Lis are among the 40 beautifully folded napkin pieces of art to decorate your table whether you are throwing a posh sit-down dinner or hosting a laid-back get together with friends. There is one big colour photograph of the place setting and finished napkin opposite the design which is rated from easy to difficult and demonstrated in six or seven simple diagrams. Includes stockists such as John Lewis. Entertain with style, enjoying the first impressions you will create, and wow your guests for special occasions like Christmas or just a Friday night at home for two. 94 square pages, colour photos.

Despite his surname, Andrew Baker is a dedicated and discerning consumer of cake and Publishing Editor of the Telegraph. He takes cakes very seriously. We hold strong opinions about how to bake a brownie with the perfect squidge, the correct proportions of icing to sponge, and whether it's jam or cream first on our scones. Now thanks to the success of a certain TV baking show, our flirtation with flour, fruit and frosting has become a full-blown love affair. Travelling the country from Dundee to the Isle of Wight, Andrew Baker serves up the story of our national obsession with cake, one slice at a time. On his greedy quest he seeks to discover the True Slice of each iconic cake and we join him eating sponge sandwiched with jam and cream at Queen Victoria's holiday home at Osborne House, discovering the illustrious yet scandal-filled history of the Battenberg's saccharine squares, and learn how a caterpillar enrobed in chocolate became a party-starting birthday centrepiece. From King Alfred's oat cakes to the River Café's revered Chocolate Nemesis, here are wedding cakes, ginger cakes, cupcakes, a honey cake and the Bake-Off Showstopper and moreish more. Includes recipes for example for a Red Velvet or Cheesecake Layer, buttercream and decoration for a 21st century wedding cake. 312pp, line art and crumbs of knowledge interspersed in features.

Famous restaurateurs Ottolenghi and Murad were forced to reassess their menus when Covid struck. This cookbook tells us what happened next. Mouthwatering dishes were created in the Test kitchen in North London, using the jars, tins and packets from the back of the shelf, plus strange shapeless objects at the bottom of the freezer, mixed together with easily acquired basic ingredients. The book is a testament to the fact that a stripped-down kitchen need not mean a compromise on quality and the recipes are presented as a work in progress on which the individual cook will scribble their own variations. First up is a jar of butter beans combined with preserved lemon, chile or herb oil, together with tomato paste. There are hints on making better hummus, for instance peeling the chickpeas gives a much more creamy consistency, and adding ice cubes to the blend increases aeration. Making your own pita bread accompaniment is easy with packeted yeast. There are several different parathas, and the polenta fries in themselves are enough to persuade anyone to buy the book. Oat porridge with ginger, garlic and boiled egg is an unusual take on a dish often regarded as sweet rather than savoury, and a giant couscous cake is another unexpectedly savoury item. Black limes are a delicacy that may not be in everyone's kitchen, but if you can get hold of them they will transform your beef skewers. Other simple dishes include grilled confit parsnips with herbs and vinegar, salmon with tahini, chicken and parmesan soup with pappardelle, pulled port vindaloo, sticky sweet and sour plums with sausages, and finally a vampire-slaying toum (garlic, oil, lemon). For dessert, Berries, bread and brown butter, Choco flan, Coconut dream cake. Paperback, 260pp, colour photos.

The deceptively simple lemon plays a zesty role in cooking and culture and here takes centre stage in this collaboration with The Gourmand, masters of the rich intersection of food and art. The lemon has been the star of Renaissance gardens that shaped the Medici dynasty, has the power to ward off scurvy, had a hand in invisible ink since 600 CE to pen covert messages, and are joyful yellow orbs ripe with intrigue and juicy tales. A favourite subject of art history's giants, the lemon captivates in the still lifes of Old Masters and inspired the breakthroughs of modern visionaries like Picasso, Matisse, and Warhol. Lemons also find themselves at the cutting edge of design in Philippe Starck's iconic Juicy Salif and the unassuming yet revolutionary Jif Lemon. Their presence extends to the decorative arts, gracing everything from Arts and Crafts wallpapers to mythological ceramics and even the famed Bloomsbury Group found lemons entangled in their literary love affairs. Accompanying these citrus-centric anecdotes and accessories are a foreword by chef and acclaimed food writer Simon Hopkinson and more than 60 lemon-infused recipes across global cuisines and for every occasion - including perfect poultry, decadent sauces, classic cocktails, and indulgent sorbets and desserts. 20 x 27.9cm, 272 pages. Glorious colour photography. Voted one of the best cookery titles of 2024 and already in reprint, new from Taschen whose way with words and book design "squeezes the best out of the kitchen staple".
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This fragrant, delicious beverage has staged a huge comeback and here, listing top international brands, booze-enthusiast Dan Jones shows you how to stock your home bar like a pro. Supercharge your poison with DIY infusions, syrups and then it's on to the recipes - some classic and some downright dirty. Try Watermelon Gin and Tonic, The Rudolph with elderflower liqueur, a Cucumber Mint Gin Fizz, the delicious Negroni, the tougher more intense version of the Americano created in Florence, the zingy strong and bright Gin Rickey with lime, and a gin using sweet, aromatic and bright green pine needles mixed with gin and chilled nutty almond milk for a delicious, sweet-smelling cocktail. Here are all the tips on the classic sour mixes, brines with salty infusions stolen from olive, caper and pickle jars to add acid, flavoured syrups like rhubarb, ginger and star anise, and impressive tools like the jigger, blender, strainer and juicer. Gold foil decorations and cutaway cover on this beautifully designed 144 page hardback.

From the bestselling author of 'Keto Diet', we explore effective ancient remedied for ADHD, diabetes, hypothyroidism, autoimmune disease and more. Long before the first pharmaceutical companies opened their doors, doctors treated people, not symptoms, and although we have become used to popping pills, many patients have had enough of dangerous side effects, risk of addiction, and over-prescribing. We are desperate for an alternative. Thankfully that alternative has been here all along in the form of ancient treatments used for centuries in traditional Chinese, Ayurvedic and Greek medicine and this book is the very first comprehensive layman's guide to bring together the very best of these time-tested practices. Dr Axe explores the foundational concepts of ancient healing - eating right for your type and living in sync with your circadian clock. Learn how traditional practitioners identified the root cause of each patient's illness, then treated it with medicinal herbs, mushrooms, CBD, essential oils and restorative mind-body practices. We learn to understand the five organ systems of TCM and prescriptions for 70+ conditions which occupy the last one third of the book. There are foods that nourish the neurological and cardiovascular systems like asparagus, beetroot, broccoli, chives, leafy green veg, red bell peppers and spinach and that is just the vegetables. Plus fruits, grains and starches, meat and fish, nuts and seeds, legumes, herbs and spices and other - coffee, dark chocolate and shiitake mushrooms. There are seven day eating plans to heal cardio-neuro (fire) imbalance starting with breakfast on Monday with a chocolate cherry shake, arugula salad with beets and goats cheese for lunch and grass-fed burger with steamed vegetables and tahini for dinner. The A-Z of conditions begin with acid reflux (GERD) with the top 5 ancient prescriptions being liquorice root, ginger, probiotics, apple cider vinegar or baking soda to neutralise stomach acid or fennel to reduce stomach inflammation - take 500mg two or three times daily. Part four is the recipe section with indication of diet types, dairy, gluten free, keto, low carb, paleo, vegan and vegetarian and some of the delicious side dishes include sweet potato and rutabaga fries and rice noodles with miso pesto. Large softback, 408pp, diagrams and line art.