{"title":"Spring New Releases: Cookery","description":"","products":[{"product_id":"homemaking-and-housekeeping-forgotten-wisdom-for-modern-times-by-vivienne-bolton-pre-order","title":"Homemaking and Housekeeping: Forgotten Wisdom for Modern Times by Vivienne Bolton","description":"\u003cp class=\"p1\"\u003e\u003cspan\u003eOur modern world is infinitely more complex than the one previous generations inhabited, and the pace of life much quicker. Yet the way our grandmothers lived their lives - using knowledge passed down through the family - is as relevant today as it's always been. Homemaking and Housekeeping celebrates the rites and rituals that for centuries have marked the seasons around the world, from natural spring cleaning to the planting of seeds, through the summer months where home and garden can be enriched with floral and edible bounty, from rose petal pot pourri to fresh herb cheeses; in the autumn, harvest time offers an abundance of preserving, pickling and drying, while winter brings remedies for sore throats, recipes for steamed puddings and instructions on how to make candles.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eContent includes: Spring: Spring flowers, posies and bulbs, spring lamb, asparagus, pancakes, dealing with slugs and snails... Summer: Windowsill herbs, remedies for hayfever and summer colds, sliced peach jam, salts and fizzies... Autumn: Toffee apples, drying pears, root vegetable crisps, bird boxes and ladybird houses, compost heaps...\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWinter: Winter in the garden, pot pourri and pomanders, marmalade, steamed puddings...\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eHardback | \u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003cem\u003ePublication: 12 Mar 2026, Octopus \u003cbr\u003eISBN: 9781804193723\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eExtent: 176 pages\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"David's Bookshop","offers":[{"title":"Default Title","offer_id":55992541938046,"sku":null,"price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/0892\/5225\/files\/9781804193723.jpg?v=1753358577"},{"product_id":"lateral-cooking-by-niki-segnit-pre-order","title":"Lateral Cooking by Niki Segnit","description":"\u003cp\u003e\u003cspan\u003e'You could cook from it over a whole lifetime, and still be learning’ Nigella Lawson\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e‘A rigorous, nuts-and-bolts bible of a book’ Jay Rayner, Observer\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e‘Lateral Cooking...uncovers the very syntax of cookery’ Yotam Ottolenghi\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e‘Astonishing and totally addictive’ Brian Eno\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe groundbreaking book that reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour Thesaurus. Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours? Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Lateral Cooking is organised into 77 ‘starting-point’ recipes, including plenty of tips for substituting ingredients and reducing the phenomenal variety of world cuisine down to its bare essentials – and then building it back up again. So, under ‘Bread’, we learn that flatbreads, oatcakes, buckwheat noodles, chapattis and tortillas are all variations on one theme.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA few simple tweaks and you can make soda bread, scones or cobbler. And so on, through breads and batters, broths, stews and dals, one dish leading to another. 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It will give you the confidence to experiment with flavour, and the variations that follow are a springboard of inspiration to the contents of your fridge and kitchen cupboards.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eYou will, in short, learn to cook ‘by heart’– and that’s where the fun really begins.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003cbr\u003eHardback | Publication: 23 Apr 2026, Bloomsbury\u003cbr\u003eExtent: 624 pages | ISBN: 9781526652874\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"David's Bookshop","offers":[{"title":"Default Title","offer_id":56049830658430,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/0892\/5225\/files\/9781526652874.jpg?v=1754310120"},{"product_id":"adventures-in-fermentation-from-ancient-origins-to-culinary-frontiers-an-exploration-of-the-microbes-that-shape-the-world-we-live-in-by-dr-johnny-drain","title":"Adventures in Fermentation by Dr Johnny Drain","description":"\u003cp\u003e'Clever, clear and insightful, this book is an indispensable guide to the new scientific and gastronomic frontier of fermentation' Heston Blumenthal\u003c\/p\u003e\n\u003cp\u003e'Entertaining, illuminating and insightful' Sandor Katz\u003c\/p\u003e\n\u003cp\u003eEmbark on a tantalising journey into the weird and wonderful world of fermentation. Dr Johnny Drain has spent his career exploring how fermentation has shaped the bodies we inhabit, the foods we eat and the world we live in. From making live yoghurt in his grandma’s kitchen, to fermenting butter at the world’s best restaurant, Noma, Dr Drain’s fascination with the magic of fermentation has led him around the globe.\u003cbr\u003e\u003cbr\u003eAdventures in Fermentation charts his culinary escapades and his scientific discoveries to create an unprecedented depiction of the power of the microbial world. With irresistible wit and verve, chef and scientist Dr Drain illuminates the vast and unsung possibilities that fermentation brings to the table – from sweet enzyme syrups made from red mangos in Brazil to perfecting the fine art of fuzzy koji and umami-rich miso in Japan – and shares recipes for his culinary delights along the way. 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In Eat Like A Greek, Marina Georgallides shares 100 easy-to-follow Greek and Cypriot recipes from her childhood, using fresh ingredients and surprisingly simple cooking methods. 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Fish Basics covers fishing methods, shopping \u0026amp; storing plus preparation techniques and advice on curing, grilling, smoking, pickling, barbecuing, poaching and frying.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eChapters on flat fish, round fish, oily fish, shellfish and cephalopods provide detailed knowledge about 32 individual species including habitat, fishing and when to eat seasonally, along with cooking \u0026amp; serving suggestions, followed by more than 80 recipes ranging from Brill Cured in White Wine with Grapes, Pumpkin Seeds \u0026amp; Basil Oil and Plaice, Aubergine \u0026amp; Mushroom Curry to Anchovies with Crispy Potato Wedges and Grilled Octopus Skewers. 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With celebrity clientele and glowing reviews in the New York Times, Eater, Vogue, and others, this restaurant is beloved by California visitors and locals alike. In their debut cookbook, La Copine, Wadsworth and Hill share stories of their love, life, community, and the spirit of La Copine, one delicious recipe at a time.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDubbed the West Coast’s answer to Via Carota’s Rita and Jody, Wadsworth and Hill are passionate, community-driven, California cooks with a deep love for each other and the people around them. They welcome their guests to La Copine (which means \"girlfriend\" in French) with open arms, create a safe haven for the queer community outside of Los Angeles, and have a deep sense of care and pride for everything they put on the plate. Home cooks will want to adopt the restaurant’s “California soul” style: veggie-forward, innovative yet comforting, light enough for lunch, yet substantial enough to gather around and linger over.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrom \"hunky\" salads (as described by the New York Times) to special-occasion sandwiches to summery, boldly flavored grilled meats and vegetables to simple, no-bake desserts, La Copine’s food roams far and wide but always imparts a sense of home. More than the recipes, though, Wadsworth and Hill’s backstory as a couple, the business they’ve built together, and the community they’ve found in the desert, make for an armchair trip through the remote and spectacular setting, as well as a mission statement for creating a life on one’s own terms.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eHardback | Publication: 28 May 2026, Abrams\u003cbr\u003eISBN: 9781419778223\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eExtent: 304 pages\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"David's Bookshop","offers":[{"title":"Default Title","offer_id":56590105411966,"sku":null,"price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/0892\/5225\/files\/9781419778223.jpg?v=1763557329"},{"product_id":"chillies-by-sophie-dupuis-gaulier","title":"Chillies by Sophie Dupuis-Gaulier","description":"\u003cp\u003e\u003cspan\u003eDive into the bold, vibrant world of chilli peppers with Chillies, the ultimate guide for spice lovers and culinary adventurers alike. Discover over 20 varieties of chillies, each carefully classified according to the Scoville scale, from mild to fiery hot, and learn how to incorporate their unique flavours into your cooking. Featuring nearly 80 irresistible recipes, this book offers a range of dishes to suit every spice tolerance - from the mild warmth of Basque-style piperade to the fiery heat of sausage rougail.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWhether you're a fan of subtle heat or crave an explosive kick, Chillies will bring new depth and excitement to your meals. Perfect for those who love to experiment in the kitchen and explore the diverse flavours of this incredible ingredient.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eHardback | Publication: 28 May 2026, Octopus \u003cbr\u003eISBN: 9781846016738\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eExtent: 208 pages\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"David's Bookshop","offers":[{"title":"Default Title","offer_id":56590138212734,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/0892\/5225\/files\/9781846016738.jpg?v=1763557571"},{"product_id":"bake-your-sweet-time-by-tat-effby","title":"Bake Your Sweet Time by Tat Effby","description":"\u003cp\u003e\u003cspan\u003eWHAT DO YOU WANT TO BAKE? HOW LONG HAVE YOU GOT?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOn a mission to make baking FUN as well as DELICIOUS, The Caketoonist has written her first cookbook to celebrate 20 classic treats in a variety of ways and featuring over 100 recipes. Using a treat's classic ingredients and flavours, each chapter features multiple recipes arranged according to the time and effort involved in producing them, so you can fit the recipe to the time you have. You can knock up a batch of biscuits and still have time to file your tax return ...\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eor you can fully commit to laminated croissant dough when, happily, the hen weekend of axe-throwing and group tattoos gets cancelled. It's quick bakes for a quick fix in a 15-minute lull; it's medium-length foolproof recipes for a 90-minute interlude; and it's all-day, multi-step, big WOW bakes for when you're lucky enough to take your sweet time over straining, proving, chilling or tempering. Chapters include:Millionaire's Shortbread Black Forest Gateau Sticky Toffee Pudding Carrot Cake Jaffa Cake Baklava Cinnamon Rolls Cheesecake Do you like to procrasti-bake? Then you've come to the right place: enjoy the journey and BAKE YOUR SWEET TIME.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eHardback | Publication: 17 Mar 2026, Murdoch\u003cbr\u003eISBN: 9781761501173\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eExtent: 240 pages\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"David's Bookshop","offers":[{"title":"Default Title","offer_id":56590241005950,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/0892\/5225\/files\/9781761501173.jpg?v=1763558114"},{"product_id":"the-kitchen-cabinet-by-annie-gray","title":"The Kitchen Cabinet by Annie Gray","description":"\u003cp\u003e\u003cspan\u003eFill your year with flavour. The official The Kitchen Cabinet compendium is here at last, with over 100 hours of dinner table talk distilled into this handy almanac, a year in the life of our kitchens to aid you in yours. 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In his debut book, Jad returns to the dishes and memories that shaped his life in Beirut and beyond, celebrating Lebanese food as it is truly lived and eaten. Featuring 84 authentic recipes from his family's kitchen in Lebanon and his award-winning restaurant Lebnani in Surrey, the book reveals secret spice blends, time-honoured techniques and beloved family dishes that bring people together around the table.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eChapters echo the rhythm of daily life - Lebanese Mornings, Mezza at Home, Tabkha (everyday meals), Mashawi (grills), Sandwiche (street wraps), Helweyet (sweets) and Namlieh (the pantry) - reflecting the meals and moments that shape Lebanese identity. Family stories are woven throughout, tracing how food sustained Lebanese families through conflict, change and celebration. From gathering wild za'atar to mornings spent collecting trays of freshly baked mana'eesh, Jad's memories root Lebanese cuisine in gratitude, connection and resilience.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith evocative imagery and heartfelt storytelling, Lebnani offers a rich portrait of a culture where food, memory and family life are deeply intertwined.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHardback \u003cbr\u003ePublication: 4 Mar 2026, Meze Publishing\u003c\/em\u003e\u003cem\u003e\u003cbr\u003eISBN: 9781915538451\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eExtent: 216 pages\u003c\/em\u003e\u003c\/p\u003e","brand":"David's Bookshop","offers":[{"title":"Default Title","offer_id":56590358806910,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/0892\/5225\/files\/9781915538451.jpg?v=1763558789"},{"product_id":"all-you-can-eat-a-peckish-tour-of-britain-s-best-food-by-ben-benton","title":"All You Can Eat: A Peckish Tour of Britain’s Best Food by Ben Benton","description":"\u003cp class=\"p1\"\u003e\u003cspan\u003eA celebration of how we eat now, Benton captures a Britain in flux' Matthew Ryle\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e'Ben writes about food in Britain with love, curiosity and joy' Max Halley\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eIsn't British food meant to be bad? Stiff sandwiches, limp vegetables, dry roasts crying out for gravy. We've come a long way from the bad old days. Modern Britain is a vibrant culinary home to the world's most diverse range of foods, constantly evolving with every restaurant opening and new viral trend - and Ben Benton has been in hot pursuit, eating his way across Britain to discover what our national cuisine really tastes like today.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eJoin the chef and food writer on a hungry odyssey in search of Britain's best (and worst) foods, travelling around the country to meet the chefs, shopkeepers, farmers and producers shaping our tastes with new dishes, fusions and flavours. From trendy bakeries in Manchester to the oyster sheds of Essex and the Balti houses of Birmingham, and from Bradford's mouth-watering masala fish and chips to the Korean hotspots of south-west London, All You Can Eat reveals a nation whose food is far wilder and more delicious than it knows.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eHardback, \u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003cem\u003ePublication: 19 Mar 2026, Profile \u003cbr\u003eISBN: 9781805221524\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eExtent: 272 pages\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"David's Bookshop","offers":[{"title":"Default Title","offer_id":56590390526334,"sku":null,"price":17.09,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/0892\/5225\/files\/9781805221524.jpg?v=1763559112"},{"product_id":"fired-up-by-melissa-thompson","title":"Fired Up by Melissa Thompson","description":"\u003cp class=\"p1\"\u003e\u003cspan\u003eFired-Up is your go-to cookbook for bold, flavour-packed recipes that shine over open flame. 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Forget burnt sausages and get fired-up about recipes including: Lemon and Oregano Pork Skewers Roasted Sweet Potato Gnocchi Grilled Cabbage with Crispy Chickpeas and Garlic Yoghurt Tamarind Chicken Chops Hot Smoked Trout Jerk Prawns Baked Cherry Custard Tiramisu French Toast Alongside the recipes, Fired-Up includes essential tips, tools and techniques – giving you just enough guidance to master the fire without overcomplicating the process.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe book is organised by meal type and occasion, making it easy to find inspiration for everything from quick weeknight recipes to showstopping weekend feasts.  Cooking with fire is intuitive. 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Named after Royer’s beloved grandmother, Odette attracts guests from around the globe with its refreshing perspective on modern fine dining. Odette: Terroir to Table, Heart to Plate is an intimate, elegant tribute to the people, places, and philosophies that have shaped Royer’s culinary journey.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe book opens with a series of deeply personal essays exploring Royer’s upbringing in rural France, the culinary influences that shaped him, and the values that guide his restaurant – from hospitality and mentorship to design and storytelling. Together, these narratives offer insight into a creative practice grounded in memory, emotion, and the pursuit of excellence. 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In JapanEasy Kitchen, Tim Anderson shares delightfully easy recipes, centred on a selection of go-to Japanese ingredients: kombu and katsuobushimisosoy saucesake, mirin and rice vinegarrice and noodlestofuponzu, yuzu juice and yuzu koshocurry rouxtea and other beveragesUsing these widely available items, you’ll learn to make mains, sides, sweets, and drinks. From Watermelon and Avocado Sunomono and Wafu Rarebit, to Baked Crabby Udon and Treacle Tamari Ribs, as well as Hon-Mirin Mont Blanc and the Maple Mugicha Highball, all of these recipes demonstrate that Japanese staples have the power to utterly transform your food. 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Peas – Carrots – Cabbage – Tinned beans – Cauliflower – Leeks – Mushrooms – Tomatoes – Lentils – Spinach – Sweetcorn – BroccoliGetting the most out of these 12 plant superstars doesn’t need to be complicated – many of the recipes use only one pan and can be on the table within half an hour. In this book, Hugh gets the very best out of these often underestimated veggies, serving up completely delicious, health-boosting, sustainable, plant-friendly recipes every time.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis is food that’s good for you and for the planet, too. 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Delicious and easy recipes to be cooked at home by anyone and everyone. Bring a touch of the Med to your table with iconic and inspired dishes including: Lamb, apricot and feta sausage rolls, Gnocchi puttanesca, Spiced lemony roast chicken with crushed baby potatoes, One-pan ’nduja, pepper and three cheese lasagne, Double chocolate pannacotta with cherries \u0026amp; Salted honey butter madeleines. 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Drizzle features recipes for each season, as well as expert insight into choosing, tasting and cooking with this liquid gold. 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