Books

Everything you love about Ottolenghi, made simple. Yotam Ottolenghi?s award-winning recipes are always a celebration- an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam?s standout dishes that will suit whatever type of cooking you find easy - whether that?s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you?re ready. These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way- S - short on time- less than 30 minutes I - 10 ingredients or lessM - make aheadP - pantry L - lazyE - easier than you think Ottolenghi SIMPLE is the stunning new cookbook we have all been wishing for- Yotam Ottolenghi?s vibrant food made easy.

In Supernormal the cookbook based on the eponymous Melbourne restaurant Andrew McConnell, owner and head chef, takes home cooks into the kitchen of his hugely popular pan-Asian eatery. Across eight chapters, he shares something of the McConnell magic, satisfying fans who aspire to a Supernormal-worthy spread at home. The book's charm also stems from the artful photographs from Earl Carter, who offers a behind-the-scenes take on the restaurant and its characters, as well as scenes from Tokyo, a long-time source of inspiration for McConnell and his Flinders Lane eating house.

Hearty and healthy salad recipes inspired by neighborhoods across the globe.
No matter where you live in the world, it is the daily rituals of food that bind and connect us. Neighborhood is a must-have collection of show-stopping yet simple vegetable-packed recipes, delivered against a backdrop of charming stories of food, family, and friendship.

These delicious main-meal salads are filled with exciting flavors from around the world, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia, and many other neighborhoods.

Incorporating vegetables, grains, beans, nuts, herbs, and spices in exciting combinations, the recipes here redefine what a salad can be.

From Shredded Collard Greens, Baked Sweet Potato, and Pinto Beans with Paprika-Buttermilk Dressing to Cumin-Spiced Cauliflower with Fried Lentils and Spinach Yogurt and Thai Carrot and Peanut Salad, the sixty hearty salad recipes represent plant-based goodness at its very best, with recipes you'll want to make time and time again. A collection of dessert recipes leaves the book with a sweet finish.

Eat Local Food, Farming and Conversation in the Scenic Rim, a cookbook by Brenda Fawdon and Christine Sharp, with over sixty everyday recipes using wholesome ingredients, is inspired by the farmers, growers and makers of the Scenic Rim.

The book journeys through the seven diversely beautiful districts within the Scenic Rim region of South East Queensland, and documents the authors candid conversations with producers and their families. Author, chef, food teacher and presenter Brenda Fawdon is joined by author, photographer, editor and book designer Christine Sharp to create this comprehensive and intimate volume, which champions the local farmer and real food.

Eat Local Food, Farming and Conversation in the Scenic Rim, a cookbook by Brenda Fawdon and Christine Sharp, with over sixty everyday recipes using wholesome ingredients, is inspired by the farmers, growers and makers of the Scenic Rim.

The book journeys through the seven diversely beautiful districts within the Scenic Rim region of South East Queensland, and documents the authors candid conversations with producers and their families. Author, chef, food teacher and presenter Brenda Fawdon is joined by author, photographer, editor and book designer Christine Sharp to create this comprehensive and intimate volume, which champions the local farmer and real food.

Bring a taste of Vietnamese cuisine to your home with 100 fresh, authentic and delicious recipes from the owner of The Little Viet Kitchen, London.

Born in a small village in the south of Vietnam, Thuy was surrounded by food and she grew up amidst livestock and fresh produce, with a wonderful variety of fruits, morning markets with freshly picked vegetables and the smells of traditional street food. It's these memories that are the foundation of her food philosophy and culinary creations, and her landmark London restaurant, The Little Viet Kitchen, brings this true taste of Vietnamese cuisine to Islington. It is here that Thuy, along with her husband Dave, has created a dining experience combining the best of restaurateur precision and flair with the comforts of the home kitchen.

Embracing all elements of Vietnamese cuisine, Thuy's food enhances and showcases the natural textures and flavours of the organic ingredients she uses. Having moved to the UK aged seven, Thuy has a distinctive approach to Vietnamese cooking in the West, with an authentic core knowledge of Vietnamese culture and a deft understanding of the London restaurant and foodie scene, all of which is brought to life in these pages.

Offering a fresh approach and insight into how to make the best of classic dishes and Vietnamese family favourites, it is Thuy's expertise and memories that are the heart of each and every recipe. This book delves into Thuy's journey from Vietnam to England, celebrating her love of Vietnamese cooking, culture and way of life and tantalizing the reader's tastebuds alongside their imaginations, turning everyone's kitchen into a Little Viet Kitchen.

Beautiful photography by the brilliant David Loftus accompanies each recipe, all styled by Thuy herself.

With his fabulous restaurants and bestselling Ottolenghi Cookbook,
Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing.

This exclusive collection of vegetarian recipes is drawn from his column
'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.

Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach
to vegetable dishes is wholly original and innovative, based on strong flavours0
and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.

Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.

Professor Hawking was a brilliant theoretical physicist, an influential author and thinker, and a great popular communicator. Throughout his career he was asked questions by business leaders, politicians, entrepreneurs, academics and the general public on a broad range of subjects, from the origins of the universe to the future of the planet.
BRIEF ANSWERS TO THE BIG QUESTIONS brings together his thinking on the most timeless and the most-timely questions in science:
Where did we come from?
What is inside a black hole?