{"title":"Cooking \u0026 Baking","description":"","products":[{"product_id":"sami-tamimi-boustany-a-celebration-of-vegetables-from-my-palestine","title":"Boustany: A celebration of vegetables from my Palestine by Sami Tamimi","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eBoustany: A Celebration of Vegetables from My Palestine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eFrom the celebrated co-author of \u003cem\u003eJerusalem\u003c\/em\u003e and the creative force of the Ottolenghi kitchens, Sami Tamimi presents his stunning solo debut: \u003cspan class=\"group\/language-learning cursor-pointer\"\u003e\u003cspan class=\"group-hover\/language-learning:border-foreground border-subtle cursor-pointer hyphens-auto break-words border-b-2 border-dotted outline-none transition-colors duration-200 ease-out font-sans text-base font-medium text-foreground selection:bg-super\/50 selection:text-foreground dark:selection:bg-super\/10 dark:selection:text-super\"\u003e\u003cspan style=\"visibility: visible;\"\u003eBoustany\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"ml-1 inline-block -translate-y-px\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eMeaning \"my garden\" in Arabic, this book is a deeply personal and vibrant journey into the heart of Palestinian vegetable cooking. Tamimi shares the timeless, flavour-packed dishes he grew up with, from zesty salads and perfectly roasted vegetables to fragrant, spiced bakes that have been passed down through generations. Each recipe is a love letter to the land, celebrating the fresh, plentiful produce of a Palestinian garden.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"citation inline\" rel=\"nofollow noopener\" data-state=\"closed\"\u003e\u003ca rel=\"noopener\" class=\"inline\" href=\"https:\/\/www.instagram.com\/reel\/DE15PDzMW9K\/?hl=en\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003ePresented in a beautiful hardback edition, this is more than a collection of recipes; it is an essential archive of a rich culinary heritage. For followers of Ottolenghi and any cook who cherishes food with story and soul, this is a cornerstone for your culinary library.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"citation inline\" rel=\"nofollow noopener\" data-state=\"closed\" aria-label=\"Sami Tamimi on archiving Palestinian dishes with Boustany\"\u003e\u003ca rel=\"noopener\" class=\"inline\" href=\"https:\/\/www.newarab.com\/features\/sami-tamimi-archiving-palestinian-dishes-boustany\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cem\u003ePart of our curated selection of the 12 bestselling books of 2025.\u003c\/em\u003e\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52758454567176,"sku":"9781529916423","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9781529916423.jpg?v=1762448352"},{"product_id":"kenji-morimoto-ferment-a-cookbook","title":"FERMENT: A Cookbook. Simple ferments and pickles, and how to eat them by Kenji Morimoto","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eFERMENT: A Cookbook. Simple ferments and pickles, and how to eat them\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eUnlock a world of flavour with one of the world's oldest kitchen skills, made simple. Endorsed by the Ottolenghi Test Kitchen and fermentation guru Tim Spector, this is the essential modern guide to fermenting.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"citation inline\" rel=\"nofollow noopener\" data-state=\"closed\"\u003e\u003ca rel=\"noopener\" class=\"inline\" href=\"https:\/\/www.londonreviewbookshop.co.uk\/stock\/ferment-a-cookbook.-simple-ferments-and-pickles-and-how-to-eat-them-kenji-morimoto\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eIn \u003cem\u003eFERMENT\u003c\/em\u003e, expert Kenji Morimoto demystifies the art of making your own pickles, kimchi, miso, and more, with clear, step-by-step instructions and foolproof advice. But this is more than a book about how to ferment; it's a guide on how to \u003cem\u003euse\u003c\/em\u003e them. Discover over 70 innovative recipes that bring these vibrant, gut-healthy ingredients into your everyday cooking, from Kimchi Bhajis and One-Pot Citrus Miso Salmon to a surprising Pickled Rhubarb Pound Cake.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"citation inline\" rel=\"nofollow noopener\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eWhether you make your own or use shop-bought, this beautiful hardback cookbook shows you how to bring bold, exciting flavours to every meal. It's a must-have for any curious cook looking to add a new dimension of delicious, healthy food to their kitchen.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"citation inline\" rel=\"nofollow noopener\" data-state=\"closed\"\u003e\u003ca rel=\"noopener\" class=\"inline\" href=\"https:\/\/guardianbookshop.com\/ferment-9781035053742\/\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cem\u003ePart of our curated selection of the 12 bestselling books of 2025.\u003c\/em\u003e\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52762430898440,"sku":"9781035053742","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9781035053742.jpg?v=1762513485"},{"product_id":"fermented-vegetables-10th-anniversary-edition-creative-recipes-for-fermenting-72-vegetables-fruits-herbs-in-brined-pickles-chutneys-kimchis-krauts-pastes-relishes","title":"Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, \u0026 Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes \u0026 Relishes by Kirsten K. Shockey, Christopher Shockey","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eFermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, \u0026amp; Herbs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eA decade of devotion to the craft of fermentation has led to this landmark edition. Christopher and Kirsten Shockey's definitive guide remains the most comprehensive and inspiring resource for home fermenters, packed with 72 creative recipes spanning brined pickles, chutneys, kimchis, krauts, pastes, and relishes.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eThis isn't a book of rules—it's an invitation to experiment, create, and discover. From the familiar to the adventurous, each recipe is accompanied by full-colour photography and detailed illustrations that make the process intuitive and achievable. Whether you're fermenting single vegetables or crafting complex, multi-ingredient condiments, the Shockeys guide you through every step with clarity and enthusiasm.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eBeyond the recipes, this book is a celebration of tradition, health, and sustainability. It's a path to better digestion, vibrant nutrition, and food that tastes alive. At nearly 450 pages, gorgeously produced and endlessly useful, this is the fermentation bible that belongs on every cook's shelf.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003ePerfect for those seeking to preserve their harvests, support their gut health, or simply explore one of cooking's most rewarding practices.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cem\u003eA cornerstone of The Literary Cat's All Time Favourites.\u003c\/em\u003e\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52763981316360,"sku":"9781635865394","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9781635865394_f8549304-2e05-4555-97a7-cfd1dfd47f17.jpg?v=1762535029"},{"product_id":"carwyn-graves-welsh-food-stories","title":"Welsh Food Stories by Carwyn Graves","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eWelsh Food Stories\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eFood is memory. Food is culture. Food is history. Carwyn Graves's fascinating exploration of Welsh food traditions reveals how what we eat tells the story of who we are, where we come from, and how we've survived and thrived across centuries.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eFrom ancient grain cultivation and pastoral farming to industrial-age transformations and contemporary food movements, Graves traces the evolution of Welsh foodways. He explores the significance of staple dishes, the role of food in Welsh identity and community, the impact of landscape and climate on what grows and flourishes, and the profound connections between sustenance, celebration, and cultural continuity. \u003cem\u003eWelsh Food Stories\u003c\/em\u003e is not merely a culinary history; it's a cultural excavation that reveals the deeper meanings embedded in what appears on the Welsh table.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eAt 272 pages in a handsome hardback edition, illustrated with black-and-white line drawings, this is a substantial and beautifully produced work. Graves's scholarship is rigorous, his writing engaging, and his respect for his subject evident throughout.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eEssential reading for food historians, cultural enthusiasts, Welsh heritage seekers, and anyone who understands that the most revealing stories about a people can often be found on their plates.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cem\u003eA cornerstone of The Literary Cat's All Time Favourites.\u003c\/em\u003e\u003c\/p\u003e\n\u003chr class=\"bg-subtle h-px border-0\"\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52766807687432,"sku":"9781915279002","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9781915279002.jpg?v=1762610159"},{"product_id":"byung-hi-lim-kimchi","title":"Kimchi: Essential recipes of the Korean Kitchen by Byung-Hi Lim, Byung-Soon Lim","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eKimchi: Essential Recipes of the Korean Kitchen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eMore than just a side dish, kimchi is the heart and soul of the Korean kitchen. This beautiful and authentic guide, penned by celebrated Korean culinary experts Byung-Hi Lim and Byung-Soon Lim, is the definitive resource for mastering this ancient and revered tradition.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eInside, you will discover the secrets to creating the perfect batch of classic cabbage kimchi (\u003cspan class=\"group\/language-learning cursor-pointer\"\u003e\u003cspan class=\"group-hover\/language-learning:border-foreground border-subtle cursor-pointer hyphens-auto break-words border-b-2 border-dotted outline-none transition-colors duration-200 ease-out font-sans text-base font-medium text-foreground selection:bg-super\/50 selection:text-foreground dark:selection:bg-super\/10 dark:selection:text-super\"\u003e\u003cspan style=\"visibility: visible;\"\u003ebaechu-kimchi\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"ml-1 inline-block -translate-y-px\"\u003e\u003c\/span\u003e\u003c\/span\u003e), as well as a wide array of other varieties, from radish and cucumber to seasonal and regional specialities. The recipes are clear, concise, and steeped in generations of wisdom, demystifying the process and making the art of kimchi accessible to every home cook.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003ePresented in a durable hardback with stunning photography, this book is both a practical manual and a cultural treasure. It's an invitation to participate in a rich culinary heritage, to fill your kitchen with the vibrant flavours of Korea, and to create something truly nourishing with your own hands.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eFor anyone serious about Korean cooking, this is the essential, indispensable guide.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cem\u003eA cornerstone of The Literary Cat's All Time Favourites.\u003c\/em\u003e\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52766808015112,"sku":"9781909815858","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9781909815858.jpg?v=1762605379"},{"product_id":"julia-skinner-our-fermented-lives","title":"Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures \u0026 Communities by Julia Skinner, Sandor Ellix Katz","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eOur Fermented Lives: A History of How Fermented Foods Have Shaped Cultures \u0026amp; Communities\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eFood is culture. And fermentation is one of humanity's oldest and most transformative culinary practices. Julia Skinner's fascinating exploration reveals how fermented foods have shaped civilizations, preserved traditions, and connected communities across continents and centuries.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eFrom \u003cspan class=\"group\/language-learning cursor-pointer\"\u003e\u003cspan class=\"group-hover\/language-learning:border-foreground border-subtle cursor-pointer hyphens-auto break-words border-b-2 border-dotted outline-none transition-colors duration-200 ease-out font-sans text-base font-medium text-foreground selection:bg-super\/50 selection:text-foreground dark:selection:bg-super\/10 dark:selection:text-super\"\u003e\u003cspan style=\"visibility: visible;\"\u003ekimchi \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"ml-1 inline-block -translate-y-px\"\u003e\u003c\/span\u003e\u003c\/span\u003ein Korea to \u003cspan class=\"group\/language-learning cursor-pointer\"\u003e\u003cspan class=\"group-hover\/language-learning:border-foreground border-subtle cursor-pointer hyphens-auto break-words border-b-2 border-dotted outline-none transition-colors duration-200 ease-out font-sans text-base font-medium text-foreground selection:bg-super\/50 selection:text-foreground dark:selection:bg-super\/10 dark:selection:text-super\"\u003e\u003cspan style=\"visibility: visible;\"\u003emiso\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"ml-1 inline-block -translate-y-px\"\u003e\u003c\/span\u003e\u003c\/span\u003e in Japan, from sauerkraut in Eastern Europe to \u003cspan class=\"group\/language-learning cursor-pointer\"\u003e\u003cspan class=\"group-hover\/language-learning:border-foreground border-subtle cursor-pointer hyphens-auto break-words border-b-2 border-dotted outline-none transition-colors duration-200 ease-out font-sans text-base font-medium text-foreground selection:bg-super\/50 selection:text-foreground dark:selection:bg-super\/10 dark:selection:text-super\"\u003e\u003cspan style=\"visibility: visible;\"\u003einjera\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"ml-1 inline-block -translate-y-px\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003ein Ethiopia, fermented foods tell stories of migration, resilience, and ingenuity. Skinner weaves together history, science, and personal narrative to illuminate how fermentation became not just a survival technique, but a cornerstone of cultural identity. Each fermented food carries within it the wisdom of generations—preservation techniques refined through trial and error, flavour profiles perfected over time, and the bonds of community strengthened through shared tables.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eBeautifully illustrated throughout and presented in a substantial hardback edition, \u003cem\u003eOur Fermented Lives\u003c\/em\u003e is both a cultural history and a celebration of the people who created and maintained these traditions. It's essential reading for food historians, cultural enthusiasts, and anyone who believes that understanding what we eat is key to understanding who we are.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cem\u003eA cornerstone of The Literary Cat's All Time Favourites.\u003c\/em\u003e\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52766808080648,"sku":"9781635863833","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9781635863833.jpg?v=1762599756"},{"product_id":"julia-donaldson-gruffalo-crumble-and-other-recipes-the-gruffalo-cookbook","title":"Gruffalo Crumble and Other Recipes: The Gruffalo Cookbook by Julia Donaldson, Axel Scheffler","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eGruffalo Crumble and Other Recipes: The Gruffalo Cookbook\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eby Julia Donaldson, illustrated by Axel Scheffler\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eBring the magic of the Gruffalo into your kitchen! This beautifully illustrated cookbook combines beloved characters with delicious, child-friendly recipes inspired by Julia Donaldson's classic tales. From Gruffalo Crumble to other woodland-inspired creations, each recipe is designed for young cooks and their families to make together, complete with Axel Scheffler's charming illustrations on every page.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003ePerfect for families who love The Gruffalo and want to extend that joy beyond the page, this hardback treasure is filled with accessible recipes that encourage children to get involved in cooking. With clear instructions, vibrant artwork, and the warmth that has made Julia Donaldson's stories beloved worldwide, The Gruffalo Cookbook transforms story time into quality kitchen time together.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eIdeal for ages 3 and up, this beautifully produced book is perfect for:\u003c\/p\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eRead-aloud moments\u003c\/strong\u003e combined with hands-on cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eRainy day activities\u003c\/strong\u003e that engage and delight\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eFamily bonding\u003c\/strong\u003e over baking and cooking projects\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eIntroducing children to the kitchen\u003c\/strong\u003e in a fun, story-based way\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003ePerfect gifts\u003c\/strong\u003e for Gruffalo fans and young food enthusiasts alike\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eWhether you're a devoted fan of The Gruffalo, seeking creative activities to do with young children, or looking for beautifully illustrated cookbooks that spark imagination, The Gruffalo Cookbook is an enchanting addition to any family's kitchen and bookshelf. Create culinary memories while celebrating the characters you love—a wonderful way to make stories delicious!\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52781409272072,"sku":"9781035050239","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9781035050239.jpg?v=1762876780"},{"product_id":"the-forager-handbook-a-guide-to-the-edible-plants-of-britain-by-miles-irving","title":"The Forager Handbook: A Guide to the Edible Plants of Britain by Miles Irving","description":"\u003cp\u003eAt any time, in any place, food is there for the taking—if only people knew how to look. This foraging handbook tells readers how to recognize the rich possibilities that surround them—whether in the city or in the countryside. The author—who makes a living out of foraging—reveals the how, why, and what of this lost art. He starts with the many different sorts of habitat, from waste ground to woodland, from cliff top to coastland. Many of these plants—nettles, dandelions, fat hen, sorrel—grow so profusely they are considered a nuisance, yet they offer fantastic food possibilities and are rich in nutrients. For each plant and mushroom, ideas for how to use them in the kitchen as well as their nutritional qualities are provided. With tips from some of the most exciting chefs working in Britain today, this book will take readers on a voyage of discovery.\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52792105632008,"sku":"9780091913632","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9780091913632.jpg?v=1762984439"},{"product_id":"the-book-of-jewish-food-an-odyssey-from-samarkand-and-vilna-to-the-present-day-25th-anniversary-edition-by-claudia-roden","title":"The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day - 25th Anniversary Edition by Claudia Roden","description":"\u003ch2 class=\"mb-2 mt-4 font-display font-semimedium text-base first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\" id=\"\"\u003e\u003cstrong\u003eThe Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day - 25th Anniversary Edition by Claudia Roden\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eFood is memory. Food is identity. Food is the thread that connects us across generations, across continents, across centuries of diaspora and displacement. In this internationally acclaimed masterpiece, Claudia Roden interweaves more than 800 treasured recipes with the stories and histories that have shaped Jewish cooking over the ages, creating far more than a cookbook—this is a cultural odyssey. Drawing on almost sixteen years of meticulous research around the world, Roden celebrates the immense diversity of traditional Jewish food, journeying through the Jewish Diaspora from her native Egypt and beyond, revealing how Jewish communities have adapted, innovated and preserved their culinary heritage across every continent.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eFrom the Ashkenazi world comes hallah bread, wine-poached salmon and luscious plum tarts. The Sephardi chapter boasts an array of vibrant dishes: tabbouleh, falafel and the inimitable orange Passover cake. Each recipe carries within it the essence of a people, the wisdom of a tradition, the love of families gathered around tables in Samarkand and Vilna, in Baghdad and Jerusalem, in New York and Tel Aviv. Roden's prose sings with warmth and authority as she traces how Jewish food reflects the lands where Jews have lived, the festivals they have celebrated, and the resilience they have embodied. This 25th Anniversary Edition includes new material and recipes, making it the definitive book of Jewish cuisine—a learned, loving and delicious tribute to the variety and vitality of Jewish culture and the food that has shaped our culinary world. A celebration of tradition, adaptation and the enduring power of a shared meal.\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52792105697544,"sku":"9780241996645","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9780241996645.jpg?v=1762984439"},{"product_id":"gran-cocina-latina-the-food-of-latin-america-by-maricel-e-presilla","title":"Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla","description":"\u003cp\u003eThe 2013 James Beard Foundation Cookbook of the Year\u003c\/p\u003e\u003cp\u003eHow to cook everything Latin American.\u003c\/p\u003e\u003cp\u003eGran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes. Two-color; 32 pages of color photographs; 75 line drawings\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52792106090760,"sku":"9780393050691","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9780393050691.jpg?v=1762984440"},{"product_id":"japan-the-cookbook-by-nancy-singleton-hachisu","title":"Japan: The Cookbook by Nancy Singleton Hachisu","description":"\u003cp\u003eMore than 400 authentic Japanese recipes for the home cook from bestselling author Nancy Singleton Hachisu\u003c\/p\u003e\u003cp\u003eJapan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52792130502920,"sku":"9780714874746","price":39.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9780714874746.jpg?v=1762984813"},{"product_id":"how-to-cook-everything-completely-revised-twentieth-anniversary-edition-simple-recipes-for-great-food-how-to-cook-everything-series-1-by-mark-bittman-alan-witschonke-aya-brackett","title":"How To Cook Everything―completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (How to Cook Everything Series, 1) by Mark Bittman, Alan Witschonke, Aya Brackett","description":"\u003cp\u003eThe ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos\u003cbr\u003e \u003cbr\u003eFor twenty years, Mark Bittman’s How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration.\u003cbr\u003e \u003cbr\u003eInside, you’ll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos.\u003cbr\u003e \u003cbr\u003eBy increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52792130797832,"sku":"9781328545435","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9781328545435.jpg?v=1762984814"},{"product_id":"preserving-the-japanese-way-traditions-of-salting-fermenting-and-pickling-for-the-modern-kitchen-by-nancy-singleton-hachisu","title":"Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu","description":"\u003cp\u003e\"Nancy Hachisu's deep and intimate knowledge of Japanese food culture comes from living most of her life in Japan, married into a farming family, and then beyond what she learned from them, she has relentlessly explored the country's many varied preservation traditions. Her guidance and recipes reflect meticulous research and refinement. This book is the most thorough overall resource that I know of in English on Japanese food preservation techniques.\"\u003cbr\u003e— Sandor Ellix Katz, author of The Art of Fermentation, Wild Fermentation, and other books\u003c\/p\u003e\u003cp\u003ePreserving the Japanese Way, nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of Japanese Farm Food.\u003c\/p\u003e\u003cp\u003ePreserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today.\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52792130765064,"sku":"9781449450885","price":38.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9781449450885.jpg?v=1762984814"},{"product_id":"japan-the-vegetarian-cookbook-by-nancy-singleton-hachisu","title":"Japan: The Vegetarian Cookbook by Nancy Singleton Hachisu","description":"\u003cp\u003e‘Extraordinary … a must have book for anyone who loves vegetables!’ – Amanda Cohen, James Beard-nominated chef and owner of Dirt Candy\u003c\/p\u003e\u003cp\u003eFrom the author of global bestseller Japan: The Cookbook, more than 250 delicious, healthy vegetarian Japanese recipes for home cooks\u003c\/p\u003e\u003cp\u003eIn this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation’s elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.\u003c\/p\u003e\u003cp\u003eRecipes are divided by cooking style – dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet – alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52792134697224,"sku":"9781838666279","price":39.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9781838666279.jpg?v=1762984866"},{"product_id":"the-miracle-of-salt-recipes-and-techniques-to-preserve-ferment-and-transform-your-food-by-naomi-duguid","title":"The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food by Naomi Duguid","description":"\u003cp\u003eJames Beard Award Finalist\u003c\/p\u003e\u003cp\u003e“[A] mesmerizing mix of recipes and food history.”\u003cbr\u003e—Publishers Weekly, STARRED REVIEW\u003cbr\u003e \u003cbr\u003e“Duguid has a scholar’s love of research, a cook’s hunger, and a journalist’s talent for storytelling. . . . The recipes are from all over the world and her knowledge is staggering. . . . Simply brilliant.” \u003cbr\u003e—Diana Henry, The Telegraph (U.K.), The Best Cookbooks to Buy in Autumn 2022\u003c\/p\u003e\u003cp\u003eNaomi Duguid, who’s taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey—a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food.\u003cbr\u003e \u003cbr\u003eLearn age-old techniques for making sauerkraut, miso, butter, prosciutto, kimchi, salt-fermented pickles, basturma, salt-preserved lemons, brined eggs, and much more. Create a vibrant “salt pantry” filled with enticing blends of salt and spices, and with easy condiments and preserves such as Spiced Green Mango Pickle and Dried Shrimp and Garlic Chutney. Read about essential salt-preserved flavorings such as soy sauce, fish sauce, pickled plums, salted anchovies, and salt cod.\u003cbr\u003e \u003cbr\u003eThe wide range of international recipes that follow invite you to use this umami-rich larder of salt-preserved ingredients and salted flavorings to transform vegetables, soups, mains, pasta dishes, and desserts. Orange and Black Olive Salad balances tangy and salty. Black Bean Sauce adds intense flavor to stir-fries. Bacalao Tortilla is a nod to salt cod as a cornerstone of European kitchens. Shio Koji, a simple salt-fermented ingredient, flavors grilled vegetables and other foods with subtlety and power. Kebabs marinated with a blend of pomegranate molasses and fish sauce are a triumph of salty-sweet-tart umami. And there’s nothing like a layer of saltiness to bring out the best in sweets and desserts, from Creamy Candied Ginger and Miso Ice Cream to Yogurt Cake with Salted Lemon and Nuts, from Breton Salted-Butter Cake to Miso Cookies with Dark Chocolate Chips.\u003cbr\u003e \u003cbr\u003eWorking with salt-preserved and salt-fermented ingredients not only opens up a rich new world of flavors and techniques but also offers cooks the gift of connecting with generations of culinary wisdom.\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52792134729992,"sku":"9781579659448","price":38.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9781579659448.jpg?v=1762984867"},{"product_id":"winter-wellness-nourishing-recipes-to-keep-you-healthy-when-its-cold-by-rachel-de-thample-hugh-fearnley-whittingstall","title":"Winter Wellness: Nourishing Recipes to Keep You Healthy When It's Cold by Rachel de Thample, foreword by Hugh Fearnley-Whittingstall","description":"\u003ch2 class=\"mb-2 mt-4 font-display font-semimedium text-base first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\" id=\"\"\u003e\u003cstrong\u003eWinter Wellness: Nourishing Recipes to Keep You Healthy When It's Cold by Rachel de Thample, foreword by Hugh Fearnley-Whittingstall\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eWinter is a season of transition—a time to slow down, turn inward and nourish both body and soul. This cordial invitation welcomes you to embrace the essential wind-down that the colder months offer, transforming what can feel like hibernation into an opportunity for healing, reflection and genuine pleasure. Rachel de Thample's \u003cem\u003eWinter Wellness\u003c\/em\u003e empowers us with inspiring recipes and simple, practical tips to support our immune system and mental health through the darkest season, whilst making wellness feel less like obligation and more like a luxurious treat. Drawing on the time-honoured wisdom of herbs and spices, winter produce at its peak, easy ferments and nutritious homemade condiments, de Thample crafts recipes that nourish whilst delighting the palate.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eDiscover warming broths and soups—from dandelion and burdock ramen to a comforting parsnip toddy. Explore easy-to-digest one-dish dinners like carrot miso mac, designed to restore without overwhelming. Wake to energising breakfasts such as banana bread blinis and tahini porridge. Steep yourself in nourishing teas and tonics—homemade bitters and a soothing night-time nutmeg nog. Indulge in healthy treats like miso and pear mousse and orange and ginger date cake. Stock your store cupboard with remedies including black garlic teriyaki and rhubarb pickled ginger. Beautiful photography throughout captures the warmth and abundance of winter eating, transforming the season from something to endure into something to celebrate. \u003cem\u003eWinter Wellness\u003c\/em\u003e brings genuine joy to the coldest months, offering recipes and insights that inspire pause, nourishment and connection when we need them most. \"I love Rachel de Thample's serious engagement with food as a way to living with connection and pleasure.\" — Sheila Dillon\u003c\/p\u003e","brand":"Literary Cat Books","offers":[{"title":"Default Title","offer_id":52856278647048,"sku":"9781526666871","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/7688\/0392\/files\/9781526666871.jpg?v=1763930429"},{"product_id":"first-catch-your-peacock-the-classic-guide-to-welsh-food-by-bobby-freeman","title":"First Catch Your Peacock: The Classic Guide to Welsh Food by Bobby Freeman","description":"\u003cp\u003eA new, updated edition of the author's classic guide to Welsh food. 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