Food & Beverages / Individual Chefs & Restaurants

Restaurateur and chef Dylan McGrath has cooked for thousands of people, but becoming a father encouraged him to create a new approach to cooking at home, using solid recipes that are guaranteed to deliver...

A collection of 100 seasonal recipes and expert seasoning techniques to enhance everyday cooking with fantastic flavors year-round.Mark Moriarty is back with a hundred new recipes that celebrate the...

Perched on a beautiful Scottish island, Café Canna is one of the remotest restaurants in Britain. This book is a magnificent celebration of Café Canna and the close-knit island which is its lifeblood. Over 70 recipes showcase the enormous range of dishes produced locally – all of which can be replicated by cooking enthusiasts at home.

Catalogued Ideas and Random Thoughts - A Cookbook traces the evolution of Stuart Ralston as a chef, bringing together the food that inspires him, the finely crafted dishes that he creates in his restaurants and the food he likes to cook at home. A beautiful cloth-bound hardback edition with elastic closure and stunning photography by Claire Irwin.

A beautifully illustrated book which is a combination of family recipes and memories by a popular actress and author who is also a brilliant cook! Rhian says that cooking is the way in which she shows...

The first book from London’s Brother Marcus, the hip Eastern Mediterranean restaurant with sites in Angel, Spitalfields Market, Borough Yards and South Kensington, renowned for its innovative yet unpretentious brunch menus. Brunch at Brother Marcus is a weekend institution in London, and here you can find out why.

From Masterchef: The Professionals quarter-finalist Carla Lamont, The Ninth Wave is a practical working cookbook which will guide both beginners and experienced cooks through the fresh and adventurous cuisine served at the award-winning Ninth Wave restaurant on Mull.

The vegan cookbook from Dublin’s famous vegan and vegetarian restaurant, Cornucopia.

A cookbook from the celebrated Dublin restaurant, Brother Hubbard, specializing in southern Mediterranean food.

In this lavishly illustrated cookery book, food writer Joe McNamee reintroduces Michael Clifford to a new audience, remembering him for the people who once ate his food and establishing his place in the history of modern Irish cuisine.