• Meze Publishing are proud to announce The South London Cook Book! With forewords by both Jose Pizarro and Adam Byatt, and featuring recipes from The Watchhouse, Maltby St Market, Inkspot Brewery and many more, you won't want to miss this delectable feast celebrating independent South London food and drink hotspots.
  • The Brighton & Sussex Cook Book features highlights from the coastal city such as GB Charcuterie, Etch - the restaurant presided over by Masterchef 2013 winner Steven Edwards - and Bluebird Tea Co. as well as SussexFood and more from around the county, this is a celebration of independent food and drink hotspots not to be missed.
  • 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.
  • The Devon Cook Book celebrates the best of the county’s food scene with over 50 recipes from a wide selection of local foodie businesses. These include some of Devon’s finest local restaurants, delis, gastro pubs, cafes and local suppliers including recipes from seafood specialists and Michelin star holders Thomas Carr @ The Olive Room, award-winning farm shop, deli and cafe Johns of Instow, Michelin-starrred The Elephant and Jamie Oliver-endorsed South Devon Chilli Farm, who produce a variety of chilli-infused sauces, jams and jellies and chocolates. 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 Lakes and Cumbria Cook Book is the latest in Meze Publishing’s ‘Get Stuck In’ series of regional cook books. It celebrates the best of the county’s food scene with over 30 recipes from a wide selection of local foodie businesses.
    These include some of area’s finest local restaurants, delis, gastro pubs, cafes and local suppliers including forewords afrom Simon Rogan's L'Enclume and Michelin-starred restaurant Forest Side's head chef Kevin Tickle as well as recipes from the likes of Hawkshead Relish, Fyne Fish, of L’al Churrasco and Cartmel Cheeses, who independently source their own produce, and incorporate their very own tasty cheeses into their rich, hearty dishes.
    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.
    This is the 29th book in Meze Publishing’s successful ‘Get Stuck In’ series and it is expected to follow the pattern of many of the others which are regularly among the best-selling cookery titles in their region.

  • 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.
  • 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.
  • 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 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.
  • 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 Cornish Cook Book celebrates the best of the area’s food and drink scene with over 25 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across the county. Among this line-up are Gylly Beach, winner of ‘Best Cafe’ in the Southwest 2018 and The Rising Sun, Cornwall Life’s Pub of the Year for 2018.
  • The Lancashire Cook Book: Second Helpings celebrates the best of the county’s food scene and follows on from the best-selling first edition released in 2016, which was Booths Supermarket’s second best-selling cook book that year. It includes recipes from The Freemasons at Wiswell from Steven Smith, named  gastropub chef of the year in 2019.
  • 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.
  • The Bristol and Bath Cook Book follows on from the 2016 best-seller, The Bristol Cook Book. It celebrates the best of the area’s food and drink scene with over 40 recipes contributed by a diverse selection of restaurants, bars, cafes and producers, including Pinkmans Bakery, featured in The Sunday Times Top 25 bakeries in the UK.
  • The North Yorkshire Cook Book Second Helpings celebrates the best of the area’s food and drink scene with over 40 recipes from a selection of restaurants, bars, cafes and producers, including a foreword and recipes from Michelin-star holder Tommy Banks, owner of the 2017 Trip Advisor Best Restaurant in the World, The Black Swan.
  • The Hertfordshire Cook Book celebrates the best of the area’s food and drink scene with over 35 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers such as Lussmanns, included in The Sunday Times’ top 100 favourite eating spots in the UK.
  • The Surrey Cook Book is the latest in the ‘Get Stuck In’ series of regional cook books. It celebrates the best of the area’s food and drink scene with over 25 recipes contributed by a diverse selection of restaurants, bars, cafes and small producers across the county including Dorking Butchery, Bake With Jack and Dastaan.
  • 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.
  • 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.
  • 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*
  • A collection of over 30 stories and recipes from a wide range of celebrities and Oxfordshire-based chefs, Food and Kindness features Mary Berry, Stephen Fry, Mel Giedroyc and Sue Perkins and raise awareness and funds for Sobell House hospice.
  • The Sheffield is Sweet Enough campaign has been launched to help families avoid the dangers of too much sugar by sharing interesting facts on different foods, recommended daily limits, low-sugar swaps and recipes. We want to ensure that everyone who would benefit from the content in the book has access to a copy, we are therefore running a buy-1-give-1 scheme where for every book purchased, we will give one away for free to someone in the community. The free copies of the book will be available at places such as community centres, schools and libraries across Sheffield.
  • 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.
  • Dirty

    £ 16.00
    Dirty is a book about messy food you can have fun with. Full of shameless junk food recipes, most of which you can make in under 30 minutes, this book is perfect for hosting parties, making super easy comfort food at home, or the day after the night before when you’ve had a few too many drinks.
  • 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.
  • Eat Nourish Flourish is a 12 step plan and recipe book to enable you and your family to establish a healthy, sustainable relationship with the food you eat. It features 60 healthy, hearty and delicious recipes which are simple-to-make, which is so important when you are trying to change the habits of the whole family.
  • This book is a guide to eating healthily for yourself as well as for the planet; it features over 60 recipes which are designed to offer information and inspiration for finding a balance that benefits your body and its environment.
  • 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.
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