Pasta & Rice

Whether you’re a vegetarian or flexitarian or just looking to cut down on meat, you’ll find plenty of options for tasty, practical veggie dishes for every lifestyle in Foolproof Veggie One-Pot.

Celebrate the essence and simplicity of one-pot cooking with everything from creamy pastas and risottos to fragrant curries and stir-fries, with 60 delicious and modern vegetarian recipes that are full of flavour. In this handy book, naturally vegan recipes and ingredient swaps for vegan options are noted throughout.

The Foolproof series celebrates the simple ways to cook, eat and enjoy different dishes and techniques, and offers amazing new ways to elevate classics, as well revealing new sure-to-be favourites. The series includes: One-Pot, BBQ, Freezer, Fish, Picnic.

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‘Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too’Claudia Roden

‘Fuchsia Dunlop’s erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok’Ken Hom

The Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a ‘Land of Fish and Rice’. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty.

Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. You’ll be inspired to try classic dishes such as Beggar’s chicken and sumptuous Dongpo pork.

Most of the recipes contain readily available ingredients and with Fuchsia’s clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you’ll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China’s most fascinating culinary regions.

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One Pot, One Wok offers 80 effortless recipes that are cooked in just one pot – a slow cooker, rice cooker, traditional clay pot or, of course, the humble wok.

From 15-Minute Veggie Low Mein and Chilli Bean Hot Pot to Pork Congee and Clay Pot Fish Stew, Kwoklyn Wan shares a collection of much-loved, tasty and foolproof recipes to make at home.

Just prep a few ingredients, use your favourite pot and reduce the washing up, with this brilliant book that every kitchen needs.

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Simply Chinese is a sumptuous collection of classic and modern Chinese home-style recipes that can be made, with ease, in your own home kitchens.

For Suzie Lee, food and Chinese home cooking has always been personal – in Chinese culture, food and family are intertwined. Suzie strives to capture and recreate those cooking traditions she shared with her late mother, her inspiration.

From Lee family favourites, such as Hong Kong style chicken wings, to vegetable classics like Tofu puff stir fry, you’ll also find more modern creations like her Blackbean stuffed aubergines and green peppers or Garlicky scallops on glass noodles.

With traditional dishes prepared in non-traditional ways, and with a classic Suzie twist, these recipes are creative and delicious, and celebrate real Chinese home cooking. Unrestrictive and easy to follow, Simply Chinese shows you how to create authentic-tasting pan-Asian dishes using supermarket ingredients, that are readily available.

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Food can bind and govern a family and no one knows this more than Hollywood actor and respected foodie, Stanley Tucci. Throughout his childhood, cooking was a familial venture evoking a wealth of memories and traditions.

Featuring family-friendly dishes and stunning photography THE TUCCI TABLE will captivate food lovers’ imaginations with recipes from Stanley’s traditional Italian roots as well as those of his British wife, Felicity Blunt. Each dish is introduced by Stanley and he offers an insight into why each recipe is so special to his family. Recipes include Pasta Al Forno, Roasted Sea bass, Pan Seared Venison and British classics such as Shepherd’s Pie and Sausage Rolls.

THE TUCCI TABLE captures the true joys of family cooking.

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“For years, Bill, Judy, Sarah, and Kaitlin have been my go-to source for recipes and techniques that have roots firmly planted in Chinese tradition but with a uniquely American experience and voice. This is a very special book.”–J. Kenji López-Alt, author of The Food Lab and The Wok

This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family’s Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered–put them all together and you have the first cookbook from the funny and poignant family behind the popular blog The Woks of Life.

In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to “velvet” meat to make it extra tender and juicy.

Whether you’re new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, you’ll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.

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