The finest soup recipes from the top chefs of today, from Rick Stein and Delia Smith to Giorgio Locatelli and Jamie Oliver. The book is supported by Hugh Fearnley-Whittingstall, the highly acclaimed presenter of Channel 4's "River Cottage" and "Return to River Cottage". Few foods make us feel as good as soup. From the thick tomato soup of childhood to restorative spicy concoctions on chilly evenings, soup and well-being go hand in hand. Now this fantastic collection brings together 100 recipes from top food writers and chefs at work today. From Delia Smith's Butternut Squash Soup with Toasted Sweetcorn to Jamie Oliver's Chickpea, Leek and Parmesan Soup, there are soups here for every need, whether quick post-work suppers or more sophisticated ideas to serve friends. Headed up by Hugh Fearnley-Whittingstall, who introduces the book and gives his practical advice on stocks and key soup-making techniques, it takes a seasonal approach so you can get the best from fresh ingredients. Quirky, interesting photography and design make this a book with real personality, and royalties will go to homeless charities, including the Salvation Army and Centrepoint. Contributors include: Rick Stein, Sophie Grigson, Anton Mosimann, Brian Turner, Delia Smith, Sam Clarke, Marco Pierre-White, Mary Contini, Giorgio Locatelli, Richard Corrigan, Michel Roux Jnr, Prue Leith, Jamie Oliver.

Soup Kitchen: The Ultimate Collection from the Ultimate Chefs Including Nigella Lawson, Jamie Oliver, Gordon Ramsay and Rick Stein

Cookbooks, Food & Wine

FEARNLEY-WHITTINGSTALL, Hugh

Miers, Thomasina

Buckingham, Annabel

Main Courses & Side Dishes

HarperCollins, UK

Few foods rival the feel-good factor of soup, whether a hearty minestrone on a chilly evening, a cooling gazpacho in the heat of summer, or the comforting tomato soup of childhood memory. This rich collection brings together 100 soup recipes from some of Britain's leading chefs and food writers. From Jamie Oliver's Chickpea, Leak and Parmesan Soup, to Rick Stein's Classic Fish Soup with Rouille and Croutons, here are recipes for every mood and meal. And as every culture embraces soup of some kind, the influences at work here are wonderfully varied—Ken Hom's Tomato Ginger Soup, Terence Conran's Borscht, Nobu's Seafood Miso with Chorizo, and Sam and Sam Clark's Chestnut and Chorizo Soup, to name but a few. Soup is surely the ultimate seasonal food, and, reflecting this, the book is organized by time of year, so that ingredients are easy to find and at their full-flavored best.

Soup Kitchen: The Ultimate Soup Collection from the Ultimate Chefs Including Jill Dupleix, Donna Hay, Nigella Lawson, Jamie Oliver & Tetsuy

Harpercollins Pub, Ltd.

Guy Grieve and Thomasina Miers are on a mission—to travel the length of Britain, subsisting off the land. They will hunt, fish, scavenge, beg, borrow, and barter; they will live like paupers, but dine like kings. First of all, Guy passes on the secrets of a good camp, including vital skills such as erecting a wall tent, tying failsafe knots, purifying water naturally, and getting a campfire going under the soggiest conditions—accompanied by diagrams to help you on your way. He then shows how to track down and prepare the finest raw ingredients—pheasants, rabbits, and other feathered or furred game; crabs, seaweed, and the bounty of the seashore; mackerel, trout, and other watery quarry; and the best wild herbs, berries, and fungi. Armed with some rudimentary supplies and a great deal of ingenuity, Tommi rustles up amazing feasts, and the book is packed with more than 100 delicious recipes, ranging from warm beetroot and pigeon salad to rabbit, apple, and cider stew; pan-fried scallops with samphire and dandelion to mackerel ceviche; and nettle vichyssoise to chestnut and blackberry cream pot—all of which tastes every bit as wonderful eaten at a kitchen table. Beautifully illustrated with color photography and charming illustrations, this book is destined to be the first step of your own wild food adventure.

The Wild Gourmets: Adventures in Food & Freedom

Grieve, Guy

Cooking by Ingredient

Bloomsbury Pub Ltd

Cook authentic Mexican food at home with top chef and food writer Thomasina Miers's simple, accessible recipes.Eat your way through the repertoire of delicious Mexican market food with this vibrant collection of mouth-watering recipes. With Banana and Pecan bread in the morning, a quick snack of Broad Bean, Mint and Feta Quesadillas, hearty mains like Pork Pibil and wicked puddings like Peanut Caramel Ice Cream, there are recipes to suit every occasion. From dawn to dusk and beyond Mexicans live to enjoy their food and with The Wahaca Cookbook you'll be able to do the same.

Wahaca: Mexican Food at Home

Regional & International

Hodder&Stoughton

'An exhilarating compendium of ways to use chilli in your cooking.' Guardian
'There's so much more to chillies than fiery heat and this book proves it with its collection of imaginative recipes.' Good Food
"Most people think about chillies in terms of heat and their capacity to blow one's head off. I think about how they can delicately pep up a pile of silky aubergines, perhaps already spiced with cardamom, cinnamon and faint dusting of cumin; how dark, tobacco-flavoured chillies can add deep mysterious tones to molten chocolate, how smoky chillies can add body to slow cooked, unctuous stews and how smoked, sweet peppers can add a note of earthiness to eggs, grilled flatbreads and sautéed greens." Thomasina Miers Chillies can add excitement to the simplest, most frugal ingredients. Chilli Notes is full of recipes that excite and tantalise, comfort and warm. Forget food that is simply there to knock you for six, this book aims to seduce the reader with the power of this humble fruit, even those who profess to loathe the slow burn. Chilli Notes is packed with dishes that you can pull together on a weekday night with ingredients you have lying around. Without long lists of exotic ingredients to stand in your way, Chilli Notes will show you how the chilli can be your exotic bedfellow to add a wonderful, unusual note to your home-cooked family food.

Chilli Notes: Recipes to Warm the Heart (Not Burn the Tongue)

Wahaca Mexican Food at Home

Thomasina Miers, owner of award-winning restaurant group Wahaca (with over 25 branches across the UK) is back with her newest cookbook, sharing 100 Meat-Free Mexican recipes-- simple, easy, and delicious!\nWhile meat and fish are important components of Mexican cooking, more often than not its salads, vegetables and pulses that are the stars. Plant-based Mexican food has so much to offer! From Sweet potato and mushroom tacquitas to a Mexican tetela – a burrito packed with seasonal vegetables, black beans, avocado salsa and cashew crema; and from Tacos loaded with plantains and squash to Fresh corn and black beans with mixed leaves dressed with a tongue tingling lime and chilli salsa, Meat Free Mexican has something tasty-- and vegetarian-- for everyone!

Meat Free Mexican

Mobius

"This is the best of all worlds: recipes which are fuss-free but not without ambition. Thomasina shows how you can build vibrant and exciting meals into the course of life’s mad pace." - Yottam Ottolenghi Thomasina Miers, founder of Wahaca and Guardian food columnist, has collected her favorite, life-friendly recipes so that you can cook good food any day of the week. Enjoy mouth-watering Mexican crab mayo or pomegranate-glazed chicken thighs, rapid ravioli or cheat's roast dinner, sticky coconut cake or heavenly panna cotta with blood oranges and tequila. Every recipe includes a follow-up meal idea so that your week and your food shop get that little bit easier. Bursting with personality, stylish photography and striking flavors Home Cook is destined to become a kitchen classic.

Home Cook: Over 300 delicious fuss-free recipes

Entertaining & Holidays

Guardian Faber Publishing

Cantina Mexicana: Originelle Rezepte für zu Hause

Cooking Education & Reference

Dorling Kindersley Verlag

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