• 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.
  • Olly is a shy but funky Orangutan, who has an incredible voice and loves to sing but can’t control his nerves enough to get any words out. After falling from his perch in his favourite tree, Olly is so embarrassed, he leaves his friends and seeks sanctuary in the jungle. But will Olly discover something on his adventure that means he’s finally able to overcome his fears and do what he was born to do… sing? To try to win a copy of the book head to: https://toppsta.com/books/details/656842/the-orangutan-who-sang
  • Featuring recipes and foreward from Oxfordshire’s Michelin Star Restaurant; The Nut Tree Inn, The Oxfordshire Cook Book celebrates the culinary diversity of the beautiful rural county. This 192 page book features more than 40 recipes from some of the county’s finest food establishments, local restaurants, delis, farm shops, pubs and local producers. The book features recipes from The White Hart at Fyfield, Sudbury House, The Wild Rabbit, Miller of Mansfield and wonderful local producers such as Grant Harrington Butter and Plantation Chocolates. From specialist cake makers, local cheeses, to luxury chocolates and deli delights from Chadlington Quality Foods and Delicacy, all tastes are catered for.
  • 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.
  • 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 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 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 Food & Company Cook Book is all about real honest cooking, drawing on years of experience in catering and cookery demonstrations alongside a great appreciation for local produce in the authors’ native Cumbria. Joan Gate and Margaret Brough are sisters and farmer’s daughters who have been in business together for over 30 years. Their skills, knowledge and love of food all come together in these pages, sharing tried and tested recipes alongside stories of their journey up to now.
  • 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.
  • 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 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.
  • With foreword by Jimmy Doherty from Jimmy’s Farm celebrating the culinary diversity of the county of Suffolk. This 192 page cook book features more than 40 stunning recipes from local restaurants, cafes, delis, pubs and food producers including some of Suffolks finest food establishments such as Maison Bleue in Bury St. Edmunds showcasing their tasty Cornish sardines, specialist poultry producers Gressingham Ducks share their favourite honey, orange and thyme-glazed duck breast recipe, while popular foodie destination Elveden give us a delightful gluten-free sticky toffee pudding with Earl Grey ice cream and the health food guru’s at Munchy Seeds pep us up with a ‘Power Salad’ with Asian dressing. The book also has fun guest recipes from BBC broadcaster & Celebrity Great British Bake-Off contestant Martha Kearney and Ipswich Town’s very own Mick McCarthy.
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