Land of Plenty/Sichuan Cookery

On its publication in 2001, Sichuan Cookery (published in the United States as Land of Plenty) was immediately acclaimed as a classic. For the first time in the English language, it brought together authentic recipes gathered in the kitchens of Sichuan with a wealth of anecdotes and colourful descriptions of Sichuanese life. The book includes detailed information on kitchen techniques, and many irresistible recipes such as fish-fragrant aubergines (the author’s favourite), Gong Bao chicken, Pock-marked old woman’s beancurd (mapo doufu) and twice-cooked pork.

Modern Mezze

Product Description
Mezze – a leisurely feast comprising a selection of small dishes – is a flexible, sociable way of eating now becoming increasingly popular in the West. Almost any dish that is small and tasty can be served as a mezze, even main course dishes served in small portions. With a tempting collection of 100 recipes from Lebanon, Turkey, Greece, Morocco and Iran, “Modern Mezze” brings this brilliant, relaxed style of food to the home cook. There are recipes for delicious dips and fragrant herby salads, crisp pastries, tasty pulse and grain dishes, colourful vegetables, fish and shellfish bites, plus tempting mezze meat. Clear, step-by-step preparation photographs make the recipes easy to follow and there is also advice on shopping and how to combine dishes to make a successful and achievable mezze meal. Throughout the book, there are features on traditional breads, pickles, olives and drinks to accompany your mezze.

About the Author
Anissa Helou is a distinguished food writer, journalist and broadcaster, specialising in Middle Eastern, Moroccan and Mediterranean food. She is a frequent guest on radio programmes and has also appeared on television in her own series Hello Helou. She writes regularly for the Weekend Financial Times and contributes to many other publications, including Waitrose Food Illustrated, Gourmet Magazine and Square Meal. Anissa has written a number of very successful cookbooks including Lebanese Cuisine, Street Cafe Morocco, Mediterranean Street Food and The Fifth Quarter, an Offal Cookbook, which received several culinary awards. This is her first illustrated book.

Fresh: Great Simple Seafood

Review
No less a sage than Lord Robert Winston recently confirmed (in his TV series on the human brain) that eating fish has many positive health benefits. Mitchell Tonks, himself a noted fishmonger, self-trained chef, restaurateur and cookery school lecturer who has hosted fish cookery programmes on ITV and BBC, would doubtless agree. And for all lovers of seafood he has penned a splendid fully-illustrated guide to everything fishy from how to select the best offerings from the fishmonger’s slab to preparing and cooking simple, tasty seafood dishes at home for a special occasion or just for yourself. Tonks, the owner of the acclaimed FishWorks chain of restaurants and author of The Seafood Caf Cookbook, also includes a comprehensive list to some of the best British fish restaurants and markets.

Product Description
Based around practicality and lifestyle, “Fresh” is a seafood guide that teaches you everything from handy tips for cooking and preparing fish to simple recipes to feed a family, for a special occasion, or just for one. It shows how to tell what’s fresh and what’s not, provides questions to ask your fishmonger, and explains which ingredients, prepared and put together simply, can produce themost mouthwatering dishes.