A classic work. The Fifth Quarter is the only book dedicated exclusively to the subject of offal. A book dedicated to offal – currently enjoying a resurgence in popularity and fashion – in all its many and surprising forms. Neatly categorised, stylishly designed and of interest to any offal eater – from the tame and curious to the daring and decadent. From foie gras and cod’s roe to sheep’s head and testicles, this book draws on recipes and traditions from all over the world.

Anissa Helou is the award-winning author of Lebanese Food, accepted as the definitive book on the subject, and is a regular contributor to Radio 4’s Food Programme, BBC television and magazines and newspapers. Her most recent book is Mediterranean Street Food, published by Harper Collins in the USA.
Reviews:

MOST INNOVATIVE UK FOOD BOOK
2005 WORLD GOURMAND AWARDS

Annisa Helou’s Lebanese background, plus years of research throughout the Mediterranean for earlier books, bring a uniquely exotic element to this subject. A must for any true offal enthusiast, and a fascinating reference work.

The Independent

Some cooks are monomaniacs, which is why Annisa Helou’s The Fifth Quarter, an offal cookbook will be a hit with a few. She goes mad for heart kebabs, stuffed spleen and calf’s feet, drawing largely on the Mediterranean for inspiration.
The Guardian

Adventurous palates will relish the cooking phenomenon of nose-to-tail.
Wallpaper

[This] elegantly designed book on offal and off-cuts of meat… is uncompromising in its approach. Some of her recipes are not for the squeamish, but there are more approachable ones too. Her sweet-bread boreks are wonderful.
The Spectator

Anyone with even the slightest taste for offal should rush out and buy Anissa Helou’s The Fifth Quarter. This wonderful book takes in everything from foie gras and chicken wings to fish tripe soup , abalone and goose feet. There are some great liver and kidney recipes too. An excellent glossary provides any of the extra info you might need.

Tom Parker Bowles, Mail on Sunday

The ultimate comfort food book. Sausages with mash is just the tip of the iceberg. This is sausages with everything: all kinds of deliciously indulgent carbs, from pasta to panini and rice to beans. Myriad mashes and a selection of great gravies set the ball rolling; but the sausage is a far more versatile and sexy ingredient than this classic combo alone. This is the amazing sausage in all its forms – from humble banger to fiery Merguez, Cumberland ring to homemade pork-and-herb patties, puddings black and white. Partnering pak choi, couscous, Puy lentils; crowning pizza, rice and spaghetti, packing pies and giving punch to chilli. There’s room also for a host of fun feast ideas, from sausage croissants and mini toad-in-the-holes to hot dogs, kebabs and honey-glazed sausages on sticks, and a range of great sauces, salsas and accompaniments. Sumptuous photography from Glenfiddich-award-winning photographer Georgia Glynn-Smith, with more than 30 fantastic, full-colour photographed dishes to complement this fantastic range of sausage-centred recipes.

Fiona Beckett is an award-winning food and drink journalist who has written for The Guardian, The Times and Sainsbury’s Magazine among many others, and is a contributing editor to Decanter Magazine. In 2002 she was voted Food Writer of the Year by the Guild of Food Writers. She is the author of a number of books, including the bestselling Beyond Baked Beans, and its sister title Beyond Baked Beans Green.

Reviews

Fiona’s book is both fun and sensible and will make a great present, especially for the chaps.
The Independent

One of our great comfort foods has finally been given the recognition it deserves.
Review, The Independent on Sunday

The kinds of dishes you’d love to eat in the warmth of your own home, Beckett’s new recipe collection actually ends up transporting you around the world… you might well pick up a few ideas for your pub or staff restaurant.
Caterer and Hotelkeeper

I will issue a warning about this book: read alone, as slavering is not pretty. And unless you do so when utterly replete, your drooling will result in a dash to the butcher’s shop to buy a pack of their best bangers.
Scotland on Sunday

Amazing… Miss Beckett, a no-nonsense food writer, has got more mileage than I would have believed possible from her ingredients.
Country Life

A guide to the ultimate comfort food.
Olive

There are pages looking at the age-old combination of sausage and mash to satisfy even the staunchist sausage purist, along with more unusual takes on the tried and tested pairing.
Theme Magazine

With Fiona Beckett’s fabulous recipes… you could easily find yourself eating variations on sausage and mash all winter.
Shooting Times and Country Magazine

A seductive celebration of the ultimate comfort food.
Yorkshire Post

Richard Maggs, the ‘Aga Doctor’ and author of the phenomenally successful series of Aga Tips books, has pooled all of his knowledge and experience of cooking and living with Agas into this essential accessory for all Aga owners. Everything that needs to be known about any aspect of the Aga will be found within these fact-filled pages. From everyday tips and techniques to quick and easy advice on how to convert recipes in conventional cookery books for the Aga. Straight-forward, commmon-sense advice on how to get the best out of your two-, three- and four-oven Aga sits alongside indispensable tips such as ensuring you achieve perfect roast potatoes every time. This is the ‘missing manual’ for Aga owners everywhere.

Richard Maggs is the ‘Aga Doctor’ on the Aga website and is also regional manager for Aga shops in the South of England. He owns a blue Aga. A dynamic and accomplished chef, he has featured on TV and radio, and written for several food magazines including the official Aga Magazine.

Following on from the huge success of his first two books of Aga tips, Richard Maggs has come up with another fifty invaluable tips for the Aga owner. This is a rewarding impulse buy or stocking-filler, full of invaluable nuggets of Aga information.

Richard Maggs is the ‘Aga Doctor’ on the Aga website and is also regional manager for Aga shops in the South of England. He owns a blue Aga. A dynamic and accomplished chef, he has featured on TV and radio, and written for several food magazines including the official Aga Magazine.

Mitchell Tonks has brought his relaxed philosophy of the kitchen to this inspiring collection of fish recipes. Over 150 recipes that are simple to cook and which produce fantastic results. Much more than just a collection of chef’s recipes, they are the perfect introduction to cooking with fish, with enough versatility throughout to inspire even the most accomplished fish cook The watchword throughout is simplicity. This visually stunning book features the work of Salvador Dal protog Carlo Chinca, whose striking photography plays surrealistically with Mitch’s recipes, helping to convey the rich talents of an exciting new arrival on the cookery scene. This is the critically acclaimed debut book from Mitch Tonks.

Reviews

• Shortlisted for the André Simon Award

‘I like these fish recipes – simple, clean flavours all the way through.’
Rick Stein

‘Mr Tonks’s book is full of lively, contemporary recipes that make your heart sing.’
Nigel Slater, The Observer

Following on from the huge success of three preceding books of Aga tips, Richard Maggs has added this seasonal selection to the range, packed with fifty invaluable items of advice to get the Aga owner through Christmas in style. This is a rewarding impulse buy or gift, full of invaluable nuggets of Aga information.

Richard Maggs is the ‘Aga Doctor’ on the Aga website and is also regional manager for Aga shops in the South of England. He owns a blue Aga. A dynamic and accomplished chef, he has featured on TV and radio, and written for several food magazines including the official Aga Magazine.

A searing collection of sumptuous recipes from the Blistering Barbecues team – Britain’s leading al fresco catering company. Recipes that literally sizzle on the page, from the mouthwatering morsels of their Blistering Bites range to the handheld heaven of their Snacks, Wraps and Burgers selection. Sections on Meat, Birds, Pizza, Fish and Shellfish pack a fiery, flavoursome punch, complemented by an unparalleled array of magnificent marinades, sauces and relishes. The fantastic outdoors Puddings section is crowned by their legendary Blistering Pavlova. With advice and recommendations on kit, set-up and know-how, Blistering Barbecues is the scorching recipe book for al fresco revellers everywhere.

The company of choice for those who love outdoor eating and who want fantastic food. Tim Reeves, one-time record producer, and Nigel Tunnicliff, a chef of worldwide experience, teamed up at the Glastonbury Festival and by 1998 had formed what was to become the UK’s hottest catering company, Blistering Barbecues. Kate Tunnicliff runs a successful catering company and is a well-regarded cookery writer. Together, the three of them have written probably the best book on outdoor cooking yet published.

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Reviews

Expertise drips from every page of this book.
The Daily Telegraph

Book of the month… brings the world of outdoor cooking into the realm of the domestic cook with a simplicity and accessibility that is both refreshing and inspiring.
Period House

The recipes in this book are guaranteed to transform any lack-lustre garden party into a notable catering event.
Refresh

An entertaining read with fabulous visuals. They definitely inspired me to have a barbecue party.
Olive

Essential reading for all you need to know about barbecuing.
House Beautiful

More than enough to keep you and your guests entertained over the summer.
Waitrose Food Illustrated

Written by the owners of the London-based company of the same name, it lets you into the secret of their highly successful events at which they cater for up to 4,000 people, royals and celebs included.
Decanter

Probably the best book on outdoor cooking yet published.
Country Times

This groovy book has over 150 mouthwatering and imaginative recipes. One word: yum!
Health and Fitness Magazine

A vegetarian companion edition to the bestselling student cookery book, Beyond Baked Beans. Fiona Beckett sets out in typically groundbreaking fashion to revolutionise the way in which students cook and eat vegetarian food. This is a book that treats the post-Jamie generation to a feast of wonderful and affordable vegetarian recipes coupled with sensible advice on menu building, entertaining and nutrition. A book as much for the occasional meat-abstaining student as for the dedicated veggie household. The book comprises sections called ‘Solo’ (for beginners, or those living on their own or with limited resources); ‘Sharing’ (for those cooking for fellow students – or seeking to seduce fellow students!); and ‘Show-Off’ (for the more ambitious, eager to display their new-found cooking skills). There’s also a section called ‘Baking Therapy’ (for the nostalgic, full of lots of recipes to remind you fo home).

Fiona Beckett is an award-winning food and drink journalist who has written for The Guardian, The Times and Sainsbury’s Magazine among many others, and is a contributing editor to Decanter Magazines. In 2002 she was voted Food Writer of the Year by the Guild of Food Writers. She is the author of a number of books, including the bestselling Beyond Baked Beans, and the comfort food classic, Sausage & Mash.

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Reviews

This book is full of delicious meals that are filling, nourishing and cheap… Beckett has her tone just right, educational but unpatronising.
The Daily Telegraph

Tasty student cookery for vegetarians.
The Times

We are going to shove into the hands of all uni-bound persons we know this autumn Beyond Baked Beans Green.
You Magazine, Mail on Sunday

For all the aspiring Jamie Oliver’s out there with all the culinary knowledge of a dead goldfish, your bible has been found… Provides for all the gastronomic needs of the ever-growing herbivorous student population.
The Times

Like its forerunner it is unpatronising and treats students as adults.
The Independent

A little gem, with a ton of useful advice for novice cooks and students.
Irish Examiner

This ‘bible’ has simple instructions to help complete novices produce seriously fancy results.
The Week

An attractive little book for the backpack to alleviate the hassle, improve the quality and maximise the gains from your travel experiences. A book aimed at easing the trepidation of jetting off to, and setting foot in, foreign countries. It offers advice on which essential items to take, how to make life on the road more comfortable, priceless safety tips, and how to handle yourself in foreign cultures. For the seasoned traveller, it serves as a checklist for packing; for the backpacking novice, it offers insight into new products and ways of travel.

When it comes to travelling, Jon Dutton and Kathy Ready know better than most. They have set foot across myriad colours of foreign soil. Here, they share their tips, time- and money-saving ideas. They are also the authors of 69 Uses for a Water Bottle and 69 Essential Words for Travellers.

 

An attractive little book for the backpack to relieve the burden of communication when in foreign lands. This book provides the easiest way for the traveller to quickly immerse him- or herself within a culture. A few words can spawn untold stories; crucially, they can make travel easier and ensure that you’re fed and watered wherever you are. So here are 69 of the most commonly used words, covering an array of 18 different world languages. The key areas of food, transport, accommodation and health are covered – enough to see you safe and settled in most foreign lands.

Jon Dutton and Kathy Ready have travelled the world and know from first-hand experience how far even just a limited vocabulary can take the traveller. They are also the authors of 69 Uses for a Water Bottle and 69 Tricks to Travelling.