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  • The Nottingham 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 2014. Showcasing how the region’s food scene has evolved and become even more exciting, the book features more than 50 recipes and stories from some of the region’s finest local restaurants, delis, gastro pubs, cafes and local suppliers. The book is fronted by Nottinghams's hotly anticipated, new fine dining restaurant Alchemilla's Alex Bond and includes recipes from the award-winning Bakehouse in Sherwood, The Black Bull at Blidworth, Welbeck Estate, Nottingham’s long-standing favourite Indian fine-dining restaurant Memsaab, and producers such as Sauce Shop, Starkey’s Fruit and 200 Degrees Coffee. The likes of Homeboys and The Rustic Crust represent the fabulous street food available. So whether your taste is fine dining or no nonsense hearty food to something a little more exotic, there’s something for people of all abilities and tastes.
  • With a foreword by two Michelin-starred chef Sat Bains from Restaurant Sat Bains with Rooms, The Nottingham Cook Book celebrates the culinary diversity of the county of Nottinghamshire. This 224 page cook book features more than 50 stunning recipes from local restaurants, cafes, delis, pubs and food producers including some of Nottinghamshires finest food establishments such as the quirky fish and chip shop, The Cod’s Scallops, the Michelin-rated Iberico World Tapas, Curry Club favourite MemSaab and a show-stopping dish from Sat Bain himself. The book also has guest recipes from some of Nottingham’s finest, including Boxing World Champion Carl Froch and Nottingham Forest legend Stuart Pearce.
  • The North Yorkshire Cook Book celebrates the best of the local food scene with a foreword from Michelin-starred Andrew Pern from the Star Inn at Harome as well as recipes from restaurants such as Le Caveau, The Pheasant Hotel and Gisborough Hall. The book features more than 40 recipes from some of the region’s finest food establishments, local restaurants, delis, farm shops, pubs, and local producers. It features recipes from Black Sheep Brewery, the well-loved Haxby Bakehouse, The Fairfax Arms and Lockwoods to name just a few. So whether your taste is fine dining, or no nonsense hearty food, there is something for everyone in The North Yorkshire Cook Book.
  • The Norfolk Cook Book celebrates the best of the local food scene with recipes from all manner of top chefs including Great British Menu winner Richard Bainbridge and Michelin-starred Galton Blackiston who has appeared on Saturday Kitchen more than any other chef (apart from the presenter, James Martin!). With an introduction from Norfolk Food and Drink, the book features more than 60 recipes and stories behind the best independent foodie business from the coast to the broads to the city. You’ll find some Norwich favourites like Roger Hickman’s Restaurant, The Library, Biddy’s Tea Room and Figbar, or if local produce tantalises your taste buds, then look out for recipes from Norfolk Quail, Woodfordes Brewery, Lakenham Creamery, Walsingham Farm Shop and The Scrummy Pig Deli. So whether you fancy tucking into some Cromer Crab or cooking with Norfolk Saffron, there’s something for everyone.
  • Featuring recipes from Masterchef: The Professionals chef Dave Coulson, The Newcastle Cook Book celebrates the culinary diversity of the capital of the north east. This 128 page book features more than 25 recipes from some of the city’s finest and quirky food establishments, local restaurants, cafes, delis, pubs and food producers such as Peace and Loaf, Pani’s Cafe, Dil and the Bear, River Beat, The Boatyard and Cake Stories. Among the plethora of tasty treats are Cauliflower & hake fritters with Cambodian curry sauce, Spicy sweet potato and chorizo soup, beef shin pie with Durham white stout and bone marrow, gluten-free beer battered fish and chips with mushy peas, Iberico pork and brownies named The Corker.
  • More than just a cookbook, this is a book to inspire, to share, to reflect – with good, healthy, refined sugar-free food at its heart. Alongside 160 delicious ideas for healthy breakfasts, sharing platters, soups, curries, salads, mains and plant-based desserts, this is a guide for good living, to enable you to start your day the mymuybueno way.
  • The Manchester Cook Book: Second Helpings celebrates the best of the city's food scene and follows on from the best-selling first edition released in 2015. Showcasing how Manchester’s food scene has developed in the last three years, the book features more than 40 recipes and stories from some of the city's finest local restaurants, delis, gastro pubs, farm shops, cafes and local suppliers. It includes recipes from former MasterChef winner Simon Wood, whose restaurant opened just off Deansgate last year. There are also inclusions from Indian street food and craft beer meisters Bundobust, The Victorian Chophouse Company, and Chorlton-based crowdfunded bar, restaurant and bakery, The Creameries, run by Great British Menu contestant and award-winning chef Mary-Ellen McTague. But it's not all restaurants and cafes here; hipster convenience store and coffee house Ancoats General Store are a part of the book, alongside the Real Junk Food Manchester, who transform what would otherwise go to waste into amazing meals on a pay-as-you-feel basis. So whether your taste is fine dining, no nonsense hearty food or something altogether more exotic, there’s lots for you here.
  • Featuring recipes from TV chefs Aiden Byrne, Simon Rogan and this year’s Masterchef winner Simon Wood, The Manchester Cook Book celebrates the culinary diversity of the capital of the north. This 224 page book features more than 45 recipes from some of the city’s finest food establishments, local restaurants, cafes, delis, pubs and food producers such as The Metropolitan, Iberica, The Rose Garden in Didsbury and The Bury Black Pudding Company. Among the plethora of tasty treats are Sage-crusted pork chop, tofu green beans, creamed potatoes and pork sauce from Mr. Cooper’s House, Famous Corned Beef Hash and Seared Scallops with slow-braised Ox Cheeks and Cauliflower from The Victorian Chophouse Company and three dishes from Second Floor Brasserie at Harvey Nichols including Tandoori Monkfish and a trio of honey desserts. Get stuck in.
  • The Liverpool Cook Book celebrates the best of the local independent food scene with forewords from both sides of the Mersey in the forms of Marc Wilkinson from Fraiche in Wirral and Paul Askew at The Art School in Liverpool city centre. The book features more than 40 recipes from the area’s best loved restaurants, local producers and much more. Included in the book are local favourites Lunya, fine dining from Panoramic 34 and Burnt Truffle, features on local breweries Baltic Fleet Brew House and Liverpool Organic as well as an insight into some of the best local producers like Liverpool Cheese Company, Liverpool Gin, Wards Fish and Edge & Son Butchers. So whether your favourite food is on Bold Street, The Baltic Triangle or across the bridge into Wirral, there is something for everyone.
  • Home of beautiful sandy beaches, quaint cottages and windmills – Lincolnshire’s huge expanses of countryside and coast provides the ideal backdrop to an ever-expanding foodie retreat. It should come to you as no surprise that one of the country’s largest counties is one with a thriving independent food and drinks scene just waiting to be explored and exploited. The Lincolnshire Cook Book helps you do just that – showcasing passionate producers and sensational suppliers of exquisite local delights such as Lincolnshire sausages, cheeses and gingerbread. Chock-full of recipes, stories and anecdotes from a plethora of quality restaurants, delis and bars, this book is your window into a world that Yellowbelly folk are proud of. Roll up your sleeves and get stuck in.
  • Featuring recipes from a cross section of the best of the independent food scene including Tim Hart and Matthew O’Callaghan OBE, The Leicestershire & Rutland Cook Book celebrates the culinary diversity of the counties from the small affluent villages to the vibrant city centre. This 192 page book features more than 45 recipes from some of the city’s finest food establishments, local restaurants, cafes, delis, pubs and food producers such as Michelin-starred reaturant John’s House, Burleigh’s Gin, Dickinson & Morris, Walkers Pies, Kayal, Everards Brewery, St Martin’s Tea and Coffee and Farndon Fields Farm Shop to name just a few. Among the plethora of tasty treats you will see some gastro-pub classics and posh nosh that you can wash down with a cocktail recipe. Not to mention some famous Leicestershire cheese. Get stuck in.
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