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'Author Hisashi Kashiwai shows a tremendous amount of empathy for his characters as well as a gentle humor. You’ll laugh, you’ll cry, you’ll open a delivery app' – Apple BooksThe Restaurant of Lost Recipes, translated from Japanese by Jesse Kirkwood, is the second book in the bestselling, mouth-watering Japanese sleuthing series for fans of Before the Coffee Gets Cold, and follows on from The Kamogawa Food Detectives. This is an interconnected series, which can be read separately, or binged all at once! This edition includes an exclusive letter from the author, Hisashi Kashiwai. Tucked away down a Kyoto backstreet lies the extraordinary Kamogawa Diner. Running this unique establishment are a father-daughter duo who serve more than just mouth-watering feasts.The pair have reinvented themselves as 'food detectives', offering a service that goes beyond traditional dining. Through their culinary sleuthing, they reconstruct beloved dishes from the memories of their customers, creating a connection to cherished moments from the past.Among those who seek an appointment is a one-hit wonder pop star, finally ready to leave Tokyo and give up on her singing career. She wants to try the tempura that she once ate to celebrate her only successful record. Another diner is a budding Olympic swimmer, who desires the bento lunch box that his estranged father used to make him.The Kamogawa Diner doesn't just serve meals – it revives lost recipes and rekindles forgotten memories. It's a doorway to the past through the miracle of delicious food.'Feelgood and foodie themes collide in this follow-up to The Kamogawa Food Detectives' – The TimesReaders are saying:'The book opens a window on a different view of Japan , it has a touch of mystery and magic . It is a gentle and heartwarming read' – 5 stars'A delightful, wholesome book with a wonderful setting and distinct characters. The descriptions of the food are so creative and I found i really wanted to try them, they sounded delicious!' – 5 stars'A captivating, heart-warming novel, recommended for lovers of the Before the Coffee Gets Cold series' – 5 stars

‘Magical’ – Sunday ExpressThis 42nd Anniversary Edition includes exclusive bonus material from the Douglas Adams archives, and an introduction by Monty Python star and author of Douglas Adams's Starship Titanic, Terry Jones.*****Following the smash-hit sci-fi comedy The Hitchhiker's Guide to the Galaxy, The Restaurant at the End of the Universe is the second part in Douglas Adams' multi-media phenomenon and cult classic series.If you've done six impossible things this morning, why not round it off with breakfast at Milliways, the Restaurant at the end of the Universe?Which is exactly what Arthur Dent and the crew of the Heart of Gold plan to do. There's just the small matter of escaping the Vogons, avoiding being taken to the most totally evil world in the Galaxy and teaching a space ship how to make a proper cup of tea.And did anyone actually make a reservation?Follow Arthur Dent's galactic (mis)adventures in the rest of the trilogy with five parts: Life, the Universe and Everything, So Long, and Thanks for All the Fish and Mostly Harmless.*****Praise for Douglas Adams:'Sheer delight' - The Times‘One of the world’s sanest, smartest, kindest, funniest voices’ – Independent on Sunday'A pleasure to read' - New York Times

The Times Top 10 Best Food Books of 2022Financial Times Top 3 Best Books of 2022: Food and DrinkThe Independent 10 Best Cookbooks of 2022The Telegraph Autumn 2022 Best CookbooksHot Dinners Best Cookbooks of 2022"A beautifully crafted collection of heartfelt, wonderful recipes from one of the most exciting chefs and restaurants of the past few years. Eclectic, interesting and above all else, super-tasty. A must-have for anybody who has an interest in the world of food." – Tom Kerridge"How lucky are we to have Hoppers! First the restaurants, now the book, giving... a taste of the incredible riches of Sri Lanka. The recipes and the photos have such a transportive power. I love everything! But first on my list to try is the Hot Butter Squid, followed by an epic Buriani." – Yotam OttolenghiWelcome to Hoppers, where the flavours, colours, aromas and sights transport you to the tropical warmth of Sri Lanka.Serving up the best of Sri Lankan cooking, Hoppers: The Cookbook showcases signature recipes from the cult London restaurants, while also going beyond their four walls to explore the dishes, places and people that inspired them.The book celebrates both home cooking and the food served at roadside shacks, kitchens and stalls across Sri Lanka. From spicy devilled dishes to crab kari (curry), crunchy deep-fried mutton rolls, dosas and sambols, kalupol chicken and satisfyingly rich kothu roti, Karan Gokani explores the classics as well as new recipes developed at Hoppers restaurants.Stunning location photography, glorious food, warmth, personality and generosity suffuse the pages of this cookbook – join the Hoppers family in a personal and vivid journey exploring and celebrating the food from this extraordinary island.

A deliciously fun cookbook perfect for Bluey fans! Learn how to make all Bluey and Bingo’s favourite recipes. Bake Shadowland cupcakes, make Takeaway spring rolls and don’t forget Pizza night! This fun cookbook includes recipes that everyone will enjoy (adult supervision required). With wipe-clean pages, you can enjoying cooking with Bluey and Bingo again and again!Let’s get cooking! For real life.Don’t miss these other awesome Bluey books:Bluey: The Official Bluey Annual 2025Bluey: Father’s Day Fun! Craft Activity BookBluey: How to DrawBluey is an Emmy award-winning Australian children's television programme following the adventures of a loveable six-year-old Blue Heeler Puppy, Bluey and her family. It’s currently showing on Disney+, BBC iPlayer and CBeebies in the UK. Bluey enjoys exploring the world and using her imagination to turn everyday life into an amazing adventure. Join Bluey in this fun collection of story, activity and novelty books that celebrate play.

Now celebrating the 42nd anniversary of The Hitchhiker’s Guide to the Galaxy, soon to be a Hulu original series! “Douglas Adams is a terrific satirist.”—The Washington Post Book WorldFacing annihilation at the hands of the warlike Vogons? Time for a cup of tea! Join the cosmically displaced Arthur Dent and his uncommon comrades in arms in their desperate search for a place to eat, as they hurtle across space powered by pure improbability.Among Arthur’s motley shipmates are Ford Prefect, a longtime friend and expert contributor to The Hitchhiker’s Guide to the Galaxy; Zaphod Beeblebrox, the three-armed, two-headed ex-president of the galaxy; Tricia McMillan, a fellow Earth refugee who’s gone native (her name is Trillian now); and Marvin, the moody android. Their destination? The ultimate hot spot for an evening of apocalyptic entertainment and fine dining, where the food speaks for itself (literally).Will they make it? The answer: hard to say. But bear in mind that The Hitchhiker’s Guide deleted the term “Future Perfect” from its pages, since it was discovered not to be!“What’s such fun is how amusing the galaxy looks through Adams’s sardonically silly eyes.”—Detroit Free Press

This Gourmand award-winning paperback book is packed full of easy to follow recipes, photos, tutorials, and all the information you need to learn how to recreate exceptional British Indian Restaurant curries, starters, and accompaniments at home. The full range of the classic menu items are covered, for example, the humble Lamb Bhuna, the decadent Chicken Tikka Masala, and not forgetting the ever-popular Chicken Madras. Extra hot curries such as the Vindaloo and Phaal are included of course, and naturally a generous recipe selection of Indian restaurant starter and side-dishes - plenty for everyone, and lots of leftovers for the next day.All of the recipes have associated YouTube tuition videos which can be easily and instantly accessed by scanning the QR codes included in the book. Watching the dishes being cooked up close and personal perfectly complements the written recipes. This publication is simply a must-have companion in the kitchen. Start saving a fortune on takeaways!- Easy to follow and fully detailed recipes, covering starters, mains, sides, rice, breads and other accompaniments.- High quality full colour photos for each recipe, and additional images throughout. Specially selected recipe photos crediting social media followers.- Detailed and comprehensive introduction to BIR style cooking.- In-depth and easy to follow section on all-important curry cooking methods.- Recommended kitchen equipment, plus a detailed glossary of spices and herbs, and where to buy them.- Hints, tips, and general information.- Video Tuition via a QR code for each recipe directly linking to a Misty Ricardo s Curry Kitchen YouTube video.

'This is one of the most beautiful recipe books that I have ever seen.' ⭐⭐⭐⭐⭐'A joy to read' ⭐⭐⭐⭐⭐'A culinary gem' ⭐⭐⭐⭐⭐Arguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and from Seoul to Singapore. But alongside these bustling locations, tucked away in a quiet Chelsea street in London, is the jewel in Gordon's crown - Restaurant Gordon Ramsay. The tiny dining room, which he opened over 25 years ago, has built a legendary reputation and been awarded three Michelin stars for the past 22 years.Restaurant Gordon Ramsay: A Story of Excellence is an intimate look behind the scenes at one of the best restaurants in the world and describes the constantly evolving quest for culinary perfection as Gordon and his brilliant team challenge themselves to stay ahead of the game in the ever-competitive world of fine dining.With personal reminiscences and stories from across the years, alongside 40 signature recipes, showcasing the creativity and attention to detail that goes into creating perfection on the plate, the book offers a fascinating insight into the unforgettable experience of eating at Restaurant Gordon Ramsay.

The classic bestseller from the star of Parts Unknown and No Reservations: 25th Anniversary edition, with a new introduction by Irvine Welsh.THE MAN BEHIND THE MAJOR MOTION PICTURE, TONY, STARRING DOMINIC SESSA & EMILIA JONES.‘Elizabeth David written by Quentin Tarantino’ A.A. Gill‘Fantastic: as lip-smackingly seductive as a bowl of fat chips and pungent aioli’ Daily TelegraphAfter twenty-five years of sex, drugs, bad behaviour and haute cuisine, chef and novelist Anthony Bourdain decided to tell all – and he meant all.From his first oyster in the Gironde as a child, to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain’s tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.Kitchen Confidential will make your mouth water and your belly ache with laughter and leave you wanting more.‘Compelling … with its intriguing mix of clever writing and kitchen patois … more horrifically gripping than a Stephen King novel’ Sunday Times‘Extraordinary … written with a clarity and a clear-eyed wit to put the professional food-writing fraternity to shame’ Observer

Finally, the secret sauce of Noma is revealed-the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavour-boosting condiments that professional and home cooks can use to elevate every part of their cooking.The Noma Guide to Flavor is a cookbook offering recipes for 150 significant seasonings, condiments, sauces, and other flavour compounds developed over two decades by Rene Redzepi and the Noma test kitchen. These are the components that define the inimitable taste of Noma, including iconic preparations such as roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers-whether professionals or avid home cooks-will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs.In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavour palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavours that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, readers will become equipped to create their own Noma-inspired meals.

In the same way that Kaiseki itself is a feast for the eyes as well as the palate, chef Murata's Kaiseki is at once a cookbook and a work of art. This sumptuously illustrated volume features-in seasonal format-the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Yoshihiro Murata, the third generation owner/chef of Kyoto's famed Kikunoi

A deeply humane and accessible volume

* One of the Daily Telegraph's 100 GREATEST NOVELS OF ALL TIME *A beautiful book on family to guide you through this festive season. Through every family run memories which bind it together - despite everything. The Tulls of Baltimore are no exception. Abandoned by her salesman husband, Pearl is left to bring up her three children alone - Cody, a flawed devil, Ezra, a flawed saint, and Jenny, errant and passionate.Now, as Pearl lies dying, stiffly encased in her pride and solitude, the past is unlocked and with it its secrets.**ANNE TYLER HAS SOLD OVER 8 MILLION BOOKS WORLDWIDE**‘The book that reignited my love of reading’ Nick Hornby'Anne Tyler takes the ordinary, the small, and makes them sing' Rachel Joyce'She knows all the secrets of the human heart' Monica Ali 'A masterly author' Sebastian Faulks'I love Anne Tyler. I've read every single book she's written' Jacqueline Wilson

Winner of the Louis Gottschalk PrizeWinner of the Thomas J. Wilson Memorial Prize“Witty and full of fascinating details.”—Los Angeles TimesWhy are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne.“An ambitious, thought-changing book…Rich in weird data, unsung heroes, and bizarre true stories.”—Adam Gopnik, New Yorker“[A] pleasingly spiced history of the restaurant.”—New York Times“A lively, engrossing, authoritative account of how the restaurant as we know it developed…Spang is…as generous in her helpings of historical detail as any glutton could wish.”—The Times