Cooking by Ingredient

  • HSAU
    • £3.99
    • RRP £9.99
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    Do you love the tempting taste of hot sauce? This red-hot little cookbook is packed with 60 recipes that make the most of the delicious condiment.

    Among the fantastically fiery dishes are chilli-fried eggs, hot sauce buffalo wings, Sriracha-buttered shrimp and crunchy Thai salad. There are also amazing sweet treats including chilli chocolate brownies and Mexican hot chocolate.

    There are even recipes for making your very own hot sauces including Mexican, sweet Thai chilli, Sriracha and Szechuan!
  • TKMG
    • £8.99
    • RRP £26.00
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    Now established as one of the nation's favourite chefs, Tom Kitchin shares his passion for meat and game in this mouth-watering cookbook.

    The game recipes make use of the likes of venison, partridge, pheasant, grouse, rabbit hare and all things wild and adds them to roast, pasta dishes, terrines, soups and pies, while the meat ones include roasts with all the trimmings and smoked ham hocks with hot pineapple salsa.

    Tom also adds some new and contemporary twists on much-loved classic meat dishes.
  • CHMR
    (1)
    • £6.99
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    If you love cheese, you will adore Michel Roux's new cookbook. It's full of classic recipes and techniques that will help you make the most of all sorts of cheese in your cooking. Of course, the results are fantastic.

    Among the dishes Michel shows you how to make are raclette, cheese straws, lobster gratin and what he describes as the 'greatest ever ravioli and pizza'. There are also sweeter treats including orange cheesecake and souffle.

    The Michelin-starred chef also offers suggestions for alternatives depending on your personal taste of strong or mild flavours.
  • HRBS
    Judith Hann
    (2)
    • £6.99
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    Packed with recipes and practical information, Judith Hann's beautifully photographed herbs book will tell you everything you need to know about growing in your garden. It will also show you how to cook them in the best way possible.

    Each seasonal chapter is filled with delicious ideas for simple suppers, spectacular roasts, desserts, preserves and more. Using herbs you've grown in your garden, you'll be able to transform food and enjoy treats including a rose cake with herb cream and baked fennel with parmesan.
  • TGYC
    • £3.99
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    Packed with over 120 recipes provided by Sophie Michell of television's Cook Yourself Thin, the Total Greek Yoghurt Cookbook is an exploration of the wonders of Greek yoghurt and how it can be incorporated into every-day cooking - creating meals that are low in calories but big on flavour.

    Containing only two ingredients, milk and yoghurt cultures, Greek yoghurt is a perfect alternative to cream, cream fraiche and mayonnaise - but that's not all... In this tasty cookbook, readers will be treated to delicious recipes from Small Plates & Soups to Main Plates, Sweet Shakes, Smoothies and more - all of which employ Greek yoghurt as a key ingredient.

    With beautiful, simplistic photography, easy-to-follow, step-by-step instructions and a personal introduction to each of her dishes provided by Sophie Michell, the Total Greek Yoghurt Cookbook is the ideal healthy-eating companion for those looking for creative and delicious ways to eat healthily.
  • Cooking with Tinned Fish - Hardback - 9781910496237 - Bart Van Olphen
    CWTF
    (2)
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    Tinned fish has always been a kitchen cupboard staple and as a delicious, nutritious, sustainable and affordable ingredient it deserves to be celebrated. Here, Bart van Olphen demonstrates the versatility of cooking with tinned fish and it's sustainability as an ingredient.

    Complete with unique stories from sustainable fish-farmers who share how they fish fairly, how they were caught and what happens to the fish from sea to tin, Bart's enthusiasm for environmentally responsible fishing is prevalent throughout his recipes from Veal and Tuna Sandwich, Anchovy and Olive Tart to Sardine Tartar.

    Praised by the likes of Jamie Oliver, with his own channel on Jamie Oliver's Food Tube network, Cooking with Tinned Fish is packed with mouthwateringly delicious recipes that will delight the family: from simple soups and sauces to wholesome meals.
  • AHARM
    • £5.39
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    The ideal portable companion, the world-renowned Collins Gem series returns with a fresh new look and updated material. This is the perfect pocket guide for aspiring foragers. Over 100 edible plants are listed, fully illustrated and described, together with recipes and other fascinating details on their use throughout the ages. Practical advice on how to pick along with information on countryside laws and regulations on picking wild plants helps you to plan your foray with a feast in mind. This is the ideal book for both nature lovers and cooks keen to enjoy what the countryside has to offer.
  • AOBFQ
    • £12.00
    • RRP £15.00
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    Just what makes coconut oil nature's perfect ingredient? It is a healthy, natural fatthat works in harmony with the body. It is gluten-free and lactose-free. It containsno cholesterol and is free from additives. The current interest in healthy eating haswoken up a growing number of people to the benefits of coconut oil. DeliciouslyElla uses it both for cooking and as a beauty product whilst Dale Pinnock cooksonly with either olive oil or coconut oil. More and more of us are picking up a jarfrom our local supermarket, but once we have that jar in our kitchens, are we reallymaking the most of coconut oil in our cooking?Cooking with Coconut Oil is packed with an amazing range of recipes, fromfamily-favourites to brand new, more adventurous recipes that include smoothies,snacks, brunches, light suppers, hearty dinners and baked treats. Lucy has alsomade sure to include are the most-searched for types of recipes online, such ascoconut oil cake. This is the first illustrated cookbook published in the UK tocelebrate the health and taste sensation that is coconut oil.
  • AQQSL
    • £9.89
    • RRP £9.99
    This handy book is an excellent entry point into reducing (or even eliminating) added sugar in your diet - something we all know we should do.But you won't miss sugar! Here are 65 delicious and innovative recipes for breakfast, snacks, pastries and desserts that allow you start the day with a peanut-butter and chocolate milkshake, snack on raspberry almond focaccia, choose scones for tea and eat chocolate ice cream - all sugar and guilt free. Sue Quinn also has solutions for basics such as ketchup, apple sauce, blueberry jam and bread.Added sugars should not exceed 10% of our daily calories, and ideally less than 5%. Many so-called 'sugar-free' recipes are in fact stuffed with honey, agave or other sugar syrups. While natural, these syrups are in fact full of sugar, have low nutritional value and sometimes contain a high level of fructose. None of these sugar substitutes are used in this book. Instead the recipes are sweetened with fresh and dry fruit.With stylish design and photography, sugar-free food has never looked so enticing!
  • QSEC
    (1)
    • £2.99
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    Calling all chocoholics! This is the book for you... Packed with delicious recipes for dark, milk and white chocolate, it's full of delights!

    Beautifully designed with its material spine, the book has recipes for cakes, cheesecakes, fudge, macaroons, meringues, brownies, truffles and more, meaning you'll always have the chance to enjoy a tasty chocolate treat.

    It also contains practical advice about working with chocolate.
  • ARENJ
    • £4.89
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    Hamlyn All Colour Cookbook: 200 Pasta Recipes provides everyone with a comprehensive guide to creating 200 easy-to-make and tempting pasta recipes. Whether you fancy a simple Spring Garden Pasta Salad, a Classic Meat Lasagne or a more extravagant pasta dish with Swordfish, Artichoke Hearts & Black Olives, this book supplies recipes for all tastes, appetites and occasions. Every recipe is accompanied by a full-page colour photograph and clever variations and new ideas to give you over 200 meals to choose from. The hardest part for you is deciding which delicious dish to cook first! Check out some of the other titles in the series: 200 5:2 Diet Recipes (ISBN 978-0-600-63347-1) 200 Cakes & Bakes (ISBN 978-0-600-63329-7) 200 Family Slow Cooker Recipes (ISBN 978-0-600-63057-9) 200 Halogen Oven Recipes (ISBN 978-0-600-63344-0) 200 One Pot Meals (ISBN 978-0-600-63339-6) 200 Super Soups (ISBN 978-0-600-63343-3) 200 Veggie Feasts (ISBN 978-0-600-63337-2)
  • ABYUK
    • £30.89
    • RRP £35.00
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    Leiths Fish Bible is the only fish cookbook you will ever need. With innumerable recipes from all over the world, it has something for every occasion from a simple supper to an elegant dinner. As with every book from the classic Leiths series, all recipes are fool-proof, easy to use with an emphasis on proper technique. Here are many of the classics - dishes such as Sole Meuniere, Risotto Nero, Lobster Thermidor and Deep-fried Cod in Beer Batter - alongside the contemporary - Mackerel, Rice Noodle and Peanut Salad, Noisettes of Salmon with Cucumber and Fennel Salsa - and the exotic - Braised Octopus in Rioja, Seafood Laksa and Sushi Nigiri. Chapters are divided by fish groups (with alternative fish given for every recipe) with an extensive chapter on Shellfish as well as Preserved Fish. There is also detailed information on methods of preparation and cooking techniques such as filleting and boning, alongside preparing shellfish and home-smoking. This new edition has been revised, updated and redesigned with several new recipes and stunning new photographs. Comprehensive and authoritative, it is an essential book for every kitchen.
  • AADQI
    • £16.79
    • RRP £16.99
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    Ever since working at the River Cafe for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In "Jamie's Italy", Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure Italy's influence reaches us all. Jamie's book will transport you to Italy or at least bring Italy home to you.
  • HBCH
    (1)
    • £7.99
    • RRP £22.00
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    You'll have seen Si and Dave bring a whole new variety of flavours to the standard meal staple of chicken and egg in their latest hit BBC show. Now you can bring these tasty treats into your own home with the help of this tie-in cookbook.

    With recipes perfect for the whole family, this cookbook is bursting with chicken recipes and egg-based puddings and starters. The recipes are easy to follow and there also tips to swap ingredients and techniques to learn from.

    Featuring the Hairy Bikers at their best, this is a cookbook that shows how there is far more to chicken than you would expect. It truly is a show-stopping celebration of this traditional favourite - it shows you how to make roasts, bakes, pies, puddings, casseroles braises and so much more.
  • LCHO
    (1)
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    From Joanne Harris, author of Chocolat, comes a celebration of all things chocolate. The Chocolat trilogy has been tickling the taste buds of readers ever since its original publication back in 1999 - and on the big screen in 2000's Oscar-nominated movie of the same name, starring Juliette Binoche and Johnny Depp. Now Harris, with the help of Fran Warde, returns with The Little Book of Chocolat, the ultimate collection of chocolate lore and recipes from all corners of the globe.

    With easy-to-follow instructions, indulge in some mouth-watering expert recipes from some of the world's finest chocolatiers - all delectably detailed with photography so delicious you will hardly believe your eyes. Bring a taste of class to the kitchen with beautifully honed culinary instruction, and celebrate the much-loved story of Vianne Rocher in your own kitchen.
  • AAGKZ
    • £21.89
    • RRP £25.00
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    Over the years, through his television programmes and books, Rick Stein has done much to inform us about fish and to encourage us to cook it for ourselves, however, many of us still feel nervous about cooking it at home. "Rick Stein's Seafood", now available in paperback, brings together his knowledge and expertise, and includes 200 of his tried-and-tested recipes. It is divided into three separate sections: Techniques; Recipes and, finally, an A to Z of Fish. The techniques section covers all the main preparation and cooking methods for each type of fish (round, flat, shellfish etc), while the A-Z of fish is a comprehensive encyclopedia of fish and seafood - including US, Australian and European fish. The recipe section includes all the essential basic recipes, such as stocks, sauces, batters etc. Useful cross references link all sections. The hardback edition has been an international bestseller and was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in 2005.
  • AASSN
    • £9.09
    • RRP £9.99
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    'Not everyone can keep a cow, but everyone can make cheese.' This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to make a simple cheese; and how to produce some of the worlds speciality cheeses such as Roquefort, Brie and Edam. You will find recipes for making many cheeses at home. Whether you are making a cheese cake, a ricotta-based pudding or a stonking salty blue, this book is a cheese lover's guide to making their own favourite food - and there are some recipes for the biscuits to go with it, too.
  • ABAIU
    • £9.89
    • RRP £9.99
    Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes. Everybody loves pasta and this book will ensure that you have a recipe for every occasion.
  • ABYRD
    • £14.89
    • RRP £14.99
    Autumn 2003 sees the launch of the first four titles in The Delia Collection a series currently planned to contain eight titles in all. In compiling the Collection, Delia has chosen her best and most popular recipes updating old favourites and adding some that are completely new. These are books aimed both at experienced cooks and at newcomers to homecooking who can be sure that, with Delias friendly and approachable style, they will be guided by a trusted hand through her fail-safe recipes. The fourth book in the series is a collection of over 50 Fish recipes. Many people shy away from cooking with fresh fish because it seems too difficult and messy. Delia tackles this notion by providing the know-how and plenty of authentic dishes to suit all levels of cooking ability.
  • AICVX
    • £18.89
    • RRP £18.95
    Discover the satisfying art of cheese making in this updated edition. This bestselling book has been designed to help you create wonderful cheeses that approximate the flavours and textures of many cheeses from around the world - at home in the comfort of your own kitchen. Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature easy-to-follow step-by-step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds. An enticing new cover, an all-new 32 page troubleshooting section, new step-by-step photos as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese makers. Here's a sampling of some of the cheeses you can make: Fresh Cheeses: traditional Ricotta and fresh goat cheeses. Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella. Mold-Ripened Cheeses: Brie, Camembert with Calvados. Blue-Veined Cheeses: Gorgonzola, Roquefort, Stilton. Washed-Rind Cheeses: Muenster, Brick, Limburger. Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina. Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar. Ethnic & Regional Cheeses: Feta, Paneer, Domiati. Yogurt & Kefir: Bulgarian-Style Yogurt, Kefir Cheese. Butter, Buttermilk and Creme Fraiche: Orange Honey Butter, Clotted Cream. Rounding out this fantastic book are comprehensive descriptions of basic cheese-making steps and techniques along with information on and illustrations of all the necessary techniques, equipment and tools. It also chronicles the fascinating history of cheese along with serving and presentation instructions.
  • AKRQU
    • £20.80
    • RRP £26.00
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    Rick Stein's lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition - including brand new recipes - of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick's advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses - from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein's Fish and Shellfish is the essential companion for any fish-lover's kitchen.
  • AAGVZ
    (2)
    • £16.89
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    Harry Eastwood loves cake: from light, fluffy Victoria Sponge to dark and delicious Forbidden Chocolate Brownies. In Red Velvet & Chocolate Heartache, she has fiddled, tweaked and thought outside the box to pioneer a way of bringing exquisite cakes that remain natural and healthy into our everyday lives - by introducing ingredients from the vegetable garden. Ginger Sticky Toffee Pudding made with parsnip, or Orange Squash Cupcakes made with butternut squash are bound to amuse and delight your tastebuds. In this spirited cookery book, Harry shares her baking secrets and practical knowledge as a cook and as a food writer to prove that it is possible to have your cake and eat it.
  • AFRVL
    (2)
    • £21.89
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    This book is packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.
  • AHDMH
    • £8.89
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    MasterChef judge and fowl expert John Torode delves into and demystifies the world of feathered food-stuffs; not only presenting every which way to treat the humble chicken, but also revealing the secrets to cooking the whole variety of edible birds - whether guinea-fowl or quail, pigeon, partridge or turkey - with confidence. The recipes are straightforward, down-to-earth, tasty and easy to make. From the Jewish family staple chicken soup to spicy guinea fowl jungle curry, chicken salad with Thai basil and coconut dressing to pheasant with cabbage rolls and beetroot sauce, and unctuous confit duck to the perfect thanksgiving roast turkey with all the trimmings, John Torode's Chicken includes classics and contemporary dishes from all around the world. John encourages home cooks to make use of all aspects of their bird, showing the best use for each part and turning the bones and remnants into great stocks and soups.