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  • Plant Milk Power is a recipe book for making your own alternatives to dairy milks quickly and easily at home, ideal for breakfast in a hurry. Nearly 50 recipes take you through the step-by-step process of whizzing up nut, seed, oat, coconut, hemp and tiger nut milks, smoothies and chia bowls with helpful guides to allergens and health benefits. *A donation of 10% will be made to The Akshaya Patra Foundation UK with use of the emailed code*
  • Vegan North

    £ 15.00
  • Published in collaboration with The Glasgowist, The Glasgow and West Coast Cook Book is the latest in Meze Publishing’s ‘Get Stuck In’ series of regional cook books. It celebrates the best of the area’s food scene with over 40 recipes from a wide selection of Glasgow’s finest local restaurants, delis, gastro pubs, cafes and local suppliers. Among those included are multi award-winning Finnieston restaurant The Gannet, successful restaurant group Two Fat Ladies, as well as the likes of Galician beef specialists The Spanish Butcher, Hutchesons City Grill and fish and seafood gurus Gamba. But it's not just about the city. This book also features some of the most tantalising recipes you'll find on the west coast, with inclusions from The Oyster Catcher at Otter Ferry on Loch Fyne, Helensburgh bistro Sugarboat and The Lodge on The Loch at Loch Lomond. So whether your taste is fine dining, no nonsense, hearty food or something a little more exotic, there will be a dish for people of all cooking abilities and tastes.
  • The Derbyshire Cook Book: Second Helpings celebrates the best of the county's food scene and follows on from the acclaimed first edition released in 2015. Showcasing how the region’s food scene has developed in the last three years, the book features more than 40 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, farm shops, cafes and local suppliers. It includes a foreword and recipe from Chris Mapp, owner and head chef at Barlow's Tickled Trout, plus chapters and recipes from Chatsworth Farm Shop (part of the Chatsworth Estate), the Michelin-starred Fischer's at Baslow, highly acclaimed restaurant/hotel Peacock at Rowsley (who also appear in the Michelin Guide), as well as cosy country pubs like The Elm Tree at Elmton and the award-winning Old Hall Inn in Chinley. There are also chapters from producers such as potted meat specialists Granny Marys, artisan cheese-makers Cow Close Farm and local ice cream aficionados Fredericks. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there’s lots for you here.
  • Den Haag Cook Book is the latest in Meze Publishing’s ‘Get Stuck In’ series of regional cook books, celebrating the best of the city's food scene with over 25 recipes from a wide selection of local foodie businesses. It follows on the heels of The Amsterdam Cook Book, released in 2017, and includes some of the city's finest local restaurants, delis, gastro pubs, cafes and suppliers. The book includes recipes and a foreword from Michelin-star holder and owner of four Den Haag restaurants Marcel van der Kleijn, who features Calla's, Oogst, BIT Grill & Café and his latest enterprise, Restaurant Tapisco. Also featured are wine experts André Kerstens, family-run for almost 150 years, trendy Hawaiian sushi eaterie Ohana Poké and Bites and Stories, a walking food tour showcasing Den Haag’s eclectic food scene. So whether your taste is fine dining or no nonsense, hearty food, there will be a dish for people of all cooking abilities and tastes.
  • The Cardiff and South Wales Cook Book is the latest in Meze Publishing’s ‘Get Stuck In’ series of regional cook books, celebrating the best of the region’s food scene with over 30 recipes from a wide selection of local foodie businesses. These include some of the area's finest local restaurants, delis, gastro pubs, cafes and suppliers including recipes and a foreword from Penarth-based Michelin star holder James Sommerin, who includes his fabulous Welsh Lamb with broad beans, turnip and cumin dish. Also featured are Llanelli's Sosban restaurant, who take great pride in using the best of Welsh ingredients, as well as home delivery concept One Mile Bakery, run by ex-Newport Gwent Dragons rugby star Nick Macleod, Cardiff's Cocorico (finalists in last year's Bake Off Creme de la Creme TV show) and beef aficionados Burger Theory, who share their kimcheese burger recipe. So whether your taste is fine dining or no nonsense, hearty food, there will be a dish for people of all cooking abilities and tastes.
  • The Cambridgeshire Cook Book: Second Helpings celebrates the best of the local food scene and follows on from the acclaimed first edition which was a best-seller on its release in 2015. Showcasing how the region’s food scene has become even more exciting in the last three years, the book features more than 45 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, cafes and local suppliers. It's fronted by Cambridge's premier restaurant, Midsummer House, with a foreword from head chef and Great British Menu winner, Mark Abbott. Also featured are Tristan Welch, who trained under Gary Rhodes and Michel Roux Jr, and is head chef at Parker's Tavern (part of the newly opened University Arms hotel), atmospheric north African eaterie Bedouin and newly-opened Restaurant Twenty Two, run by ex-Gordon Ramsay protégé, Sam Carter. There are also a number of returning favourites with brand new dishes such as OliveOlive, The Gog Farm Shop, Pint Shop and Jack's Gelato. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there’s lots for you here.
  • For 25 years, The Burdon family have managed Jervaulx Abbey, one of the largest privately owned Cistercian abbeys in the UK. This book celebrates the wonderful cakes, bakes and chutneys they have become famous for in that time, all sold from the neighbouring Jervaulx Abbey Tearoom. From classic bakes such as their fruity tea bread to cakes with a modern twist such as their legendary red velvet cake, the loaves, tarts and tray bakes to emerge from the oven at Jervaulx have kept guests heartily fed for 25 years. Alongside these, they have also become famous for their range of relishes, jams and chutneys, which include a sumptuous Wensleydale beer and apple chutney, while their raspberry and almond cake was named Best Free-From Product at the Deliciously Yorkshire Awards in 2017. These days, the tearoom is run by Ian Burdon and his wife Carol, and their two daughters Gayle and Anna, but it was Ian’s father, Major Burdon, who bought the land and what remained of the twelfth century abbey as a place to return to his Yorkshire roots in 1971. The abbey’s significant restoration project was managed by his sons, Rae and Ian, before in 1993, Ian and Carol repurchased part of the estate and converted a couple of greenhouses into the Jervaulx Abbey Tearoom, with daughters Gayle and Anna joining the business 15 years later. By making and selling a range of freshly made food since then, using ingredients sourced locally from producers around Yorkshire, the Burdon’s have not only bought a great deal of joy to their customers over the years but they have also followed in the footsteps of the monks who originally lived and worked within the abbey’s walls. This book is a must have not only for fans of the abbey and it’s tea rooms, but for cake aficionados across everywhere.
  • Sweet Chilli Friday is the debut cook book from six working mothers who get together once a month to share recipes at their cooking club, Peppercorn Passion. With more than 60 vegetarian dishes in all, the flavours are inspired from all over the world, from Italian-inspired aubergine crostinis to Burmese street food as well as Eirio (Kenyan vegetable mash), pinwheel samosas and blueberry chia puddings. The group started when two old school friends, Sangita Manek and Sheetal Mistry, were discussing how they both always made the same five dishes over and over again and their families were getting bored. So what if they swapped recipes? Before long there were four more friends in the mix, Alpa Lakhani, Anjana Natalia, Sonia Sapra and Deepa Jaitha, and the Peppercorn Passion cooking club was born. Sweet Chilli Friday is a collection of the recipes they have shared over the years; all are vegetarian, and the headline rule is to keep it simple. All are busy working mothers so these dishes are easy enough for most people to make at home on a midweek night for the whole family. They use ingredients most people will already have in the store cupboards and they taste great too.
  • Daniel Clifford, two Michelin starred chef at his riverside restaurant Midsummer House in Cambridge and TV regular, publishes his first book on June 21st – Midsummer’s Day. Part autobiography, and part cookbook, ‘Out of my Tree – Midsummer House’ is a warts and all account of the pressures and triumphs of his 20 years in the hospitality industry; a brutally honest account of his life story, and a tribute to the distinctive style and sophistication of his dishes. Out of My Tree tells the story of how Daniel went from being a dyslexic child from a broken home to one of the best chefs in the country. “I have been a chef most of my life. It’s almost all I know. It’s made me the man I am today – good and bad, happy and sad, right and wrong. This is the story of how I went from someone who no-one thought would amount to anything to a chef with two Michelin stars and a business I am fiercely proud of,” says Daniel. Published by Meze Publishing, at 416 pages, and a large format hardback, this is a book to do justice to someone who makes two-Michelin starred cooking the standard. RRP is £45 and the book is available at the Midsummer House restaurant and online at www.midsummerhouse.co.uk. Revealing a man who even cancelled his own wedding to work, there are no stories missed out or punches pulled – whether it’s discovering what life is like working under a chef like Marco Pierre White in his heyday, uncovering the bully boy tactics of a 1990s British kitchen or discussing his failed relationships, Daniel bares all. The book delves into his childhood and how his unsettled background drove him to make the most of his talent for cooking, as well as unpicking how those early years in some of the most brutal kitchens in the country turned him into the uncompromising chef he is today. And while Daniel has mellowed with age as he spends more time with his five daughters, the things that drove him forward in the first place – a fear of stagnating and the need for drama and conflict – are the things that still drive him to this day. It features over 140 recipes right from the early days of Midsummer House in the late ‘90s through garnering two Michelin stars and the success of the tasting menu through to the very latest recipes the restaurant is serving today. The recipes run alongside the story, chronologically, and reveal how his style has developed and become more refined over the years. Classic recipes include the 17 Pan Lamb from 1999, and Veal Kidneys recipes from both 2000 and 2004. Daniel’s modern recipes include his Pommes Soufflé, Sour Cream and Chive from 2012, and Lychee, Yogurt and Rose Artichoke from 2016. Daniel counts Tom Kerridge and Sat Bains as two of his closest friends and is widely regarded in industry circles as one of the country’s most revered chefs, having won the Chefs’ Chef of the Year at the 2015/16 AA Awards. As Sat Bains puts it: “Midsummer House is Daniel’s open love letter to gastronomy; a letter of heartache, pain, sorrow, absolute elation and joy that you’d have to be f****ing nuts to endure. He’s proven that we all need goals and if we work hard enough we can achieve anything. I look at this as a chapter in his life that he can now reflect on, and the openness and intimate detail he goes into in this book is a joy to read.”