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  • 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.
  • Gressingham is synonymous with one thing; duck, and this book marks a special moment in time as they celebrate 50 years of the family business that was founded by the Buchanan family in 1971. With a comprehensive overview on how to cook duck, the history of the business and over 80 recipes, it's the definitive culinary guide to duck.
  • 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.
  • 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.
  • 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.”
  • 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*
  • 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’.
  • Following the success of their 2014 cook book, Henderson’s Relish’s follow up title showcases the spicy Yorkshire sauce in all its glory. Strong and Northern – The Henderson’s Relish Cook Book is a reminder of what people use Hendo’s for every day: splashing over their favourite meals, whether that’s a proper pie or Friday fish and chips. IN STOCK NOW
  • 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.
  • 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.
  • Meze Publishing’s first venture in Europe for the ‘Get Stuck In’ series of titles. The Amsterdam Cook Book comprises more than 40 recipes and stories celebrating the best restaurants, gastro pubs, producers and delis in what is becoming one of Europe’s most exciting restaurant scenes. The foreword has been written by TVs Dutch Masterchef judge and acclaimed chef Alain Caron. With stunning photography from Casper Van Dort. The book includes a host of all the names you would expect to find in a culinary guide to Amsterdam, including the likes of Momo, Izakaya, The Duchess, Mr Porter, The Butcher, The Juice Brothers, Vida and Blauw.
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