The no-fuss, encouraging style of the recipes makes this a book for everyone who has ever wanted to cook authentic Spanish food. "1080" offers readers the opportunity to take their first steps in Spanish cooking, or expand their repertoire of recipes, with one of Spain's best loved cooks. Learn More

Seasonally inspired and produce led, Skye maintains that her secret is 'not to mess with good ingredients - just to turn the volume up'. The recipes in the book are an absolute treasure trove of dishes especially created to make the most of ingredients at their seasonal best. Learn More

Mark Hix cares passionately about British food and is keen for readers to experience the excitement that cooking seasonally offers. In "British Seasonal Food", he draws attention month-by-month to the home-grown ingredients that are at their seasonal best. Learn More

Casa de Moro introduces an impressive quality and diversity of recipes that are by no means inaccessible to the average cook. Taking the range of flavours beyond those covered in their first book, Sam and Sam Clark have created fresh and dynamic dishes that reflect Moro's ever-changing menu. Learn More

Over 100 traditional Spanish recipes have been collected in this outstanding volume by renowned food writer Elisabeth Luard. Learn More

"Cuisine Gascon" is Michelin-starred chef Pascal Aussignac's exquisitely evocative celebration of the food and culture of his native Gascony. Learn More

Written in a style similar to that of Nigel Slater's multi-award-winning food memoir 'Toast', this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table. Learn More

A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food - the antithesis of fast-food catering - and is as relevant now as it was centuries ago.In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. Learn More

From the cooking methods of Ulysses to Victorian nursery fare, from Biblical food facts to modern food fads, Alice Thomas Ellis took delight in all things gastronomical, and generously seasoned her gallimaufry with anecdote and wit. Learn More