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  • Vegan North

    £ 15.00
  • 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*
  • Bring your store cupboard essentials to life with The Hawkshead Relish Cook Book, producers of over 120 chutneys, pickles, preserves, jams, ketchups and sauces. From hearty hotpots to aromatic curries, these are simple but satisfying meals packed full of flavour to make the most of the jars and bottles that are tucked away in the cupboard.
  • Beloved Yorkshire sauce, Henderson’s Relish, released a brand new cook book featuring a huge variety of delicious recipes inspired by the spicy sauce. Made in Sheffield for 130 years, Henderson’s Relish is synonymous with the Steel City, and has a proud place on every kitchen table across the region. A family business still blending to Henry Henderson’s original recipe (a secret known only to three living people) the spicy sauce is one of a kind, and has inspired not only food but art, music and literature as well. The Henderson’s Relish Cookbook features exciting recipes by chefs, famous figures and local enthusiasts, from Yorkshire brisket, to casseroles and pies as well as the more innovative marinated beef Asian spring rolls and intriguing dessert creations. There’s even a couple of Hendo’s cocktails. The book also delves into the history and mystery of the sauce, taking a look at the cultural icons that have been inspired and comforted by a splash of Hendo’s, from Richard Hawley to Pete McKee, who kindly provided the cover art, and Kid Acne, among others.
  • Blood, Sweat & Beers, is the cook book from the kitchens of the acclaimed Milestone restaurant and Craft & Dough pizzeria. Over a decade ago The Milestone opened in a quiet area of Sheffield amid floods and a recession. Fast forward to today and it is one of the most highly regarded modern British restaurants in the region, with myriad accolades to its name and a regular band of loyal clientele. The group has also expanded to include three pizza and craft beer houses under the name Craft & Dough as well as their innovative highly-lauded restaurant Joro. Guiding you through their cooking ethos chef Luke French showcases their approach, which involves sourcing locally and growing many of the ingredients themselves. From The Milestone’s rump of lamb, fermented onion and apple caramel, pickled cucumber, beans & herbs, to the ultimate roast chicken or Craft & Dough’s famed piggy smalls pizza; with each recipe, they encourage you to experiment with techniques and flavour combinations, to bring the best out of a meal, creating restaurant quality food at home. Choose from dishes to kick start your day, light bites, comfort food favourites, meals to challenge and treat yourself, delightful desserts and creative cocktails.
  • Smile or Get Out of the Kitchen contains 87 recipes that reflect Adam’s ethos of exploring and combining taste profiles and flavours, to create balanced harmonious dishes with a real ‘wow’ factor. Adam explains; “This is a book for home cooks who, like me, really do give a damn about food.” Smile or Get Out of the Kitchen is aimed at experienced cooks who are looking for a challenge and to stretch their culinary skill set. Many of the recipes within the book contain Japanese and South East Asian ingredients that reflect Adam’s much loved cooking style, and each dish has a scale out of ten that explains the balance of the five taste profiles; bitter, sweet, sour, salty and umami. Adam’s food is all about big flavours, unusual combinations, immediate taste sensations and a touch of nostalgia, and with this at its core Smile or Get Out of the Kitchen takes you on a journey through a special selection of spectacular starters, vegetable, fish and meat dishes and dessert and cake recipes, as well as the basics such as breads, oils and stocks. Recipes include a ‘Never-fail raspberry soufflé’, as well as Adam’s ‘Pork belly, octopus, squid and mussel consommé’, a dish that he cooked on Masterchef for Michel Roux Jr who summed up his distinctive cooking style as delivering ‘unexpected harmonies’.
  • Chilli Banana features more than 50 diverse recipes and stunning photographs, shot on location in Thailand, the ‘Chilli Banana’ cook book captures the essence of Thailand’s vibrant food culture. The dishes range from starters and sharers – including grilled prawns, marinated steak strips, spring rolls and fishcakes – to traditional soups, noodle dishes, rice dishes and salads. This cook book explores a variety of cooking styles from deliciously simple street food, to popular home cooked meals as well as adventurous cuisine from Bangkok’s high class skyscraper restaurants. With anecdotes, tips, spice ratings and flavour profiles, May Wakefield guides you through the cooking process for each dish to ensure that authentic Thai dishes can be created every time. Dedicated to, and inspired by, her mother, Jiam Tonggird. May developed a passion for cooking from helping and watching her mother cook for farm workers her family at home, among the fields of basil and lemongrass in the Prachinburi farming district of Thailand.
  • ‘At home with Simon Wood’ is the first cook book from the BBC MasterChef winner, showcasing his unique approach to fine dining at home. Simon shares his tips, tricks and signature recipes that will take your home cooking to the next level, including everything from how to maximise flavours and textures, to plating to perfection. Wanting to share his journey, and more importantly his food with the rest of the world, ‘At Home With Simon Wood’ is a lesson in making the very best out of your ingredients. It’s all about attention to detail and learning those crucial few tricks that can turn a simple dish into something extraordinary. With a specific section dedicated to extra flourishes that can take your dish to the next level, to super salads, perfect pasta, gluten free goodness, fabulous fish, poultry, meat, vegetarian dishes and plenty of sweet things to finish it all off, you’ll have everything covered here to create anything from a full tasting menu to a simple dinner for two.
  • After falling in love with cookery watching his grandmother (or ‘Mama’ as he called her) making scones as a child, Thomas Curtis was always destined to be a chef. As a big fan of Marco Pierre White and Anthony Bourdain, by the age of just 25, he’d become head chef of his family pub. Here, he showcased a style of cooking that played on the creature comforts of classic British food and paired them with a desire to do something different. From British staples like fish and chips and toad in the hole to more intricate dishes such as Earl Grey panna cotta with lavender shortbread, he demonstrated a unique grasp of flavour. Here, as a tribute to his ever-supportive late father, Thomas puts his favourite recipes into print. These are dishes anyone can cook; you won’t need to source all manner of hard-to-locate ingredients or complicated equipment. What you will need is a love of good food, big flavours and the desire to become a better chef. The result? Some of the tastiest dishes you’ll ever cook and a rekindled love for that hearty British food ‘Mama’ used to make.
  • This unique and lovingly-created cook book is a beautiful collection of authentic home style recipes, inspiring thoughts and heartfelt stories from refugees from the Middle East and Africa. Featuring their own recipes and stories, there are more than 80 delicious one pot or easy grill dishes, showcasing the food they miss the most.