Pavilion Books Group Bowlful. Fresh and vibrant dishes from Southeast Asia Musa Norman

Ask a foodie about the Amalfi Coast and lemons immediately spring to mind. The sweet, aromatic, large and thick-skinned Sfusato Amalfitano is the extraordinary and delectable citrus fruit which Gennaro Contaldo grew up with • Lemons were and still are a part of daily life for locals of the Amalfi Coast, and, when Gennaro came to the UK over 40 years ago he continued this tradition. From a sliver of zest in his morning espresso to helping with minor ailments and even household chores, lemons have a wealth of uses • No part of the lemon is wasted – flesh, pith and skin are chopped into salads, juice is drizzled over meat, fish and veggies, while the aromatic zest adds a complexity to a dish's flavour. Even the leaves are used to wrap meat, fish and cheese for extra flavour, or finely chopped and made into a tea infusion

‘Baan’ means the hearth, the home, the community, the place where you come from and this new book by Kay Plunkett-Hogge emulates just that feeling from Thai cuisine • Born and raised in Bangkok, Kay spoke Thai before she spoke English and has spent more than half her life in Thailand. Baan is a true homage to her childhood, to the delicious recipes that she was raised on and a cuisine and country that she loves • Baan features over 120 recipes that Kay has collected from all over Thailand from friends, acquaintances and street-stall holders, all gathered over around 30 years of travel, and all of them tried and tested back in London. Kay demystifies Thai food, providing clear and concise recipes and revealing the shortcuts, kitchen hacks and ingredient substitutions that make delicious and authentic Thai cookery achievable in an ordinary Western home

Cooking for kids can be tricky but this book, packed with recipes that have been tried and tested by thousands of kids, is here to help • Feeding kids is a maze – one day they’ll eat a whole cucumber from one end to the other; for the next three weeks, they will swear it’s a slimy snozzcumber. Whether time or cash strapped, it’s all too tempting to turn to fish fingers, bangers and mash and other kids’ classics, whilst wishing it was easier to do it better on all fronts: more exciting, more inspiring, more wholesome. If only there was someone out there who knew how to feed kids really well on a budget, who could inspire them to try different food, and make it easy on the cook and easy on the pocket! Well, there is. And Chefs in Schools would like to help

Мало найдется блюд, столь же вызывающих привыкание и пользующихся всеобщей популярностью, как рамен. От токийских закусочных на задворках до самых модных заведений Лос-Анджелеса, от шикарных непринужденных рамен-баров лондонского Сохо - вы найдете самые сложные вкусовые сочетания, и все это в одной миске. Кулинарная книга Туве Нилльсон "Рамен. Японская лапша и небольшие блюда", включающая 50 аппетитных рецептов, от домашнего бульона и лапши до дополнительных блюд и гарниров, таких как удон, гедза, маринованные огурцы, окономияки и темпура, перенесет вас на оживленные улицы Японии через вашу собственную кухню • Книга на английском языке • Picture a generous bowl filled to the brim with steaming hot broth • Its perfect surface intricately patterned with tiny droplets of oil; the flavour enhanced with algae, miso, dried fungi and fish sauce

Ideal for the foodie who loves entertaining and wants to recreate restaurant-quality food without the fuss, Prawn on the Lawn is a collection of quick, fresh, healthy and delicious seafood recipes. This contemporary take on fish cookery comes from the trendiest fish restaurant on the block, laying bare simple techniques for creating amazing food • From Thai Crab Cakes to Tempura Pollock, Chef-owners Rick and Katie Toogood deliver a variety of hot and cold dishes for fish and seafood with their unique brand of light and flavourful sharing plates. Named by The Sunday Times as one of the top 100 restaurants in the UK and by The Caterer as Seafood Restaurant of the Year, Prawn on the Lawn offers the freshest in fish and seafood cookery • Chapters include: Cold Tapas, Hot Tapas, Large Plates, Sides, Desserts & Cocktails

A collection of 120 fish and shellfish dishes, all made using accessible yet sustainable fish – from salmon and trout to bream and bass to mussels and crayfish • The five chapters are based on cooking methods– The Grill, The Frying Pan, The Casserole Pot, The Oven and The Parcel (for fish baked in a foil parcel). Each chapter features tips on how to get the best results from your cooking, whatever your heat source • There are lots of tips and tricks with the recipes too – including how to simplify the cooking further and how to make a similar dish more cheaply • Specially commissioned photographs of the dishes and step-by-steps for lots of the techniques complete this beautiful and accessible book

Gastronomy of Italy - the seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography • This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese • There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics - pasta, polenta, gnocchi, risotto and pizzas - sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassee, ossobuco and less well-known regional specialities

This comprehensive book from acclaimed author Sally Butcher looks at salad bowls across the world in 150 recipes. The recipes feature a number of archaic, traditional and staple dishes – as well as more modern recipes for quick dinners and lunch on the go • Divided into fourteen chapters (Herbs and Leaves; Vegetables; Beans; Roots; Grains and Pasta, Rice, Cheese, Fish, Meat, Dips, Fruity Salads, Salads for Pudding, The Dressing Room, The Prop Cupboard), no stone is left unturned in pursuit of the ultimate salad recipe. Recipes are flagged where relevant with tags such as ‘super-healthy’ or ‘main course’ to make it more user-friendly. Seasoned with Sally's trademark mixture of folklore and anecdotes, and with photography from renowned food photographer Yuki Sugiura, this is an essential book for any cook

Exclusive illustrations to colour in carefully selected from the British Library's archive • Before the invention of the printing press, books were written out by hand, and were priceless objects. The most precious books were illuminated with pictures highlighted with gold or with bright colours. Real and imaginary animals populated the pages of medieval books, particularly encyclopedias • This new colouring book is packed with familiar and exotic creatures carefully selected from the extensive collection of the British Library. The animal illustrations have been sourced from a range of documents, including charters and seals and historical and literary manuscripts, from Homer to the Codex Sinaiticus, from Beowulf to Chaucer, and from Magna Carta to the papers of Henry VIII and Elizabeth I

Having taken the social media world by storm with his 1-minute, how-to-make recipe videos, Mob Kitchen founder Ben Lebus is revitalising home-cooking with delicious, easy and accessible dishes that absolutely anyone can cook, all on a budget • This, the first Mob Kitchen cookbook, contains all the inspiration you need to make budget meals to impress your friends and family, any time • Each recipe is designed to feed four people for under $10. His mission is to mob-ilise cooks everywhere, young or old, and to inspire them to cook delicious, nutritious and inexpensive recipes. From Asian-flavoured spaghetti meatballs to the ultimate homemade falafel pittas, every base is covered, whether your mob is vegan, vegetarian, meat-loving or health obsessed

20 mouth-watering recipes to cook for your cat at home • In her latest book, food writer Debora Robertson has created a fun, indulgent book for feline fanatics. Inspired by her cat, Dixie, she's devised an exciting menu of simple, inexpensive dinners and treats made using readily available ingredients, so they fit easily into your everyday life. With 20 recipes, there is something to tempt even the most finicky of feline palates • The book is packed full of advice on your marvellous moggy's diet. It begins with a indispensable larder section before guiding you through everyday treats, easy one-pot dinners and delicious dishes for special occasions. Many of the dishes can be made cheaply in batches, and there is advice on how best to feed your cat

The Food Almanac is a monthly collection of food stories told by an eclectic mix of voices from the literary, performance and food worlds • From legendary food writers and lauded chefs to up-and-coming poets and debut novelists, each story looks at the gastronomic world through a cultural prism, using food as a way to explore deeper issues • The Food Almanac is a seasonal collection of recipes and stories celebrating the joy of food – a dazzling, diverse mix of memoir, history, short stories and poems alongside recipes, cooking tips, menus and reading lists. Join Miranda York, editor of At The Table, as she guides you through the year, with contributions from legendary food writers, lauded chefs, up-and-coming poets and award-winning novelists