The intention on publication is a clear and stated one – for this book, Hashi, to become the classic introduction to the wonderful world of Japanese food.

Hashi is a book of Japanese food that replicates the famous cookery classes that Reiko runs from her south-west London home. Hashi takes the reader through the many mysteries – at least as conceived by the Western mind – of the basics of Japanese cooking. From there it steps up to favourites from the Japanese home kitchen, finishing with a selection of slightly more adventurous dishes that are sure to excite. Written with great style and precision, Reiko leads the reader gently through the various challenges that confront the Western eye when it comes to tackling the food of Japan.

Reiko Hashimoto has been teaching people the joys and pleasures of Japanese cooking via the cookery school classes she runs from her south-west London home for more than ten years. Prior to this, she taught Japanese cooking to the foreign community in Tokyo. She has travelled extensively over the last 25 years, learning the ways and means of a variety of food cultures. Food is her passion.

A perfect present for foodies and quiz lovers. How does Stilton acquire its characteristic blue-veining? Which French town is synonymous with mustard?
What are Bath chaps? What sandwiches are served in the opening scene of Oscar Wilde’s play, The Importance of Being Earnest? Such questions abound in Everything But The Oink, the brilliant quiz book perfect for trivia-loving foodies everywhere. With fifty themed sections which range from ‘Tools Of The Trade’ to ‘Food In Fiction’ and ‘How Well Do You Know Your Pasta?’ to ‘Who Said That?’, this is the ultimate gastronomic quiz book.

Graham Tarrant is the author of a variety of books on many different subjects. Quiz books hold a particular fascination and Everything But The Oink manages to combine this passion with his other great love: food.

Following on from her widely adored debut cookbook, Babycakes, Erin McKenna satisfies all our food fantasies with fifty recipes of perennial favourites – all created without gluten, dairy, eggs or refined sugar.

Babycakes Covers the Classics is filled with timeless sweet and savoury temptations that vegans, celiacs and the health-minded can safely indulge in. The author shows people of all stripes how to take control of a vegan, gluten-free pantry, and she proves that once you do, there are no limitations to what you can bake from gingerbread pancakes smothered in agave-maple syrup to donuts topped with rich vanilla glaze and from whoopie pies oozing with frosting to wondrously sticky honey buns – there really is no limit to healthy decadence!

Erin McKenna’s Babycakes bakery in SoHo in New York has been hailed as helping to propel the world of gluten-free and vegan baking into its rightful place alongside a stellar compendium of bakeries such as Magnolia in Greenwich Village in New York and Hummingbird in London’s Notting Hill.