The British Larder: A Cookbook For All Seasons

WINNER: ‘BEST WOMAN CHEF’S COOKBOOK’ 2013 World Gourmand Cookbook Awards

An informative, photography-filled package that celebrates the seasonal bounty of Britain’s produce. Before opening the critically-acclaimed restaurant The British Larder, chef Madalene spent her time in many professional kitchens, including working with Gordon Ramsay. In this, her first book, she brings her passion for seasonal, locally-sourced produce to the fore, aiding her crusade to convert all who love food to thinking and eating seasonally. Madalene’s own sumptuous photographs of food created and styled by her own hands too make The British Larder Cookbook an incredibly glowing testament to her immense talent and her admirable ethos.


The Marvellous Miniature Marmite Cookbook

The Marmite Cookbook was one of the cookbook retail phenomenons of the last decade with over 250,000 copies sold to date. Well, here is its little brother! It features forty very simple ideas: gravy with a real kick; the best roast potatoes ever; spaghetti laced with the most savoury buttery flavour; Bolognese that has had the umami ‘boot’ that only Marmite can deliver. Toast, cheese sauce, roast chicken, scones and devilled kidneys also get the full Marmite makeover. Beverages and sweets too are given a treatment, be it hot savoury drinks or Bloody Marys or perhaps you’d like to try your hand at a deliciously decadent Marmite truffle. Paul Hartley has created a book to dip into to rescue and transform a surprisingly broad range of dishes. An easy impulse buy for Marmite lovers everywhere. A perfect gift for anyone with a savoury molar or two. A miniature kitchen companion to service big savoury appetites everywhere.

Cinnamon Kitchen: The Cookbook

A cookbook of modern Indian dishes from master Indian chef and award-winning author, Vivek Singh. The Cinnamon Kitchen is the sibling of the great Westminster restaurant The Cinnamon Club, where chef Vivek Singh made his name and helped spearhead a new and exciting direction for Indian food. As Executive Chef at Cinnamon Kitchen, Vivek has brought all of his talents to create new and exciting Indian dishes, all with fresh modern twists, and this cookbook is a collection of the very best of them. From Scottish Angus Fillet with Masala Potato Chips to Black Leg Chicken with Fresh Fenugreek, Singh marries ingredients and techniques from around the world with the traditions and flavours of Indian cuisine to create something truly unique and exciting. Vivek Singh is the author of the books, The Cinnamon Club Cookbook, The Cinnamon Club Seafood Cookbook and Curry.

‘A delicious tome for curry lovers who want more than just curry’
Sunday Times

‘Cinnamon Kitchen serves up a mix of European produce and Indian and Middle-Eastern spicing and cooking techniques. It is very on-trend, and so is Singh’s accompanying book’
Daily Telegraph