Pubs are now home to some of Britian's most talented chefs and discerning food lovers. Here, thirty six of these mould breaking pubs and inns contribute wonderful recipes.

A Unique collection of comfort dishes; more than 100 recipes that have travelled and translated across a vast range of countries and cultures.

Over 100 robust recipes from chefs past and present from the pub that sparked a revolution - the original Gastropub.

Forty fantastic recipes from Paul Hartley. Here he shows how to top, twist and tangle the unique flavours of the nations favourite brown sauce into stunning new creations and confort classics.

Bovril evokes memories that cover more generations than most storecupboard staples. Its longevity is testament to it's fondness, but also to it's wonderful versatility and usefulness in the kitchen.

The humble banger has come a long way in the last few years now high quality and readily available. Fiona Beckett has included all our favourite sausage recipes.

With it's nostalgic and comforting allure, 'meat and two veg' has a unique place in our culinary affections. Fiona Beckett's sumptuos book is an exploration of this unique Great British institution.

Mince is magic. It's the easiest quickest meat you can cook with; that unique staple that feeds families and friends, that can be on the table in minutes with the minimum of fuss.

The first ever comprehensive book on Somerset Cider-makers. Nearly 40 Somerset Cider producers interviewed plus articles on cider heritage.

The recipes here make the mouth water and the inimitable Floyd twists make them irresitible - simple and straightforward, packed full of flavour that anyone with a kitchen and a robust pot or pan can cook.

Rustic French and Italian dishes sit side by side with sturdy, old-fashioned British offerings. It is precisely this freedom that defines the best gastropub cooking.

Each page within this book is a testament to the authors passion and dedication to her craft. Now it is your turn to be warmly welcomed into her world of delicious and unforgettable desserts.

This Book celebrates a wealth of fantastic produce that is now widely available across Britain. Rich in detail, it explains when food is in season and the varietal differences of each.

Discover completely new ways of cooking familier ingriendients, luxuriate in aromatic spices, experience the delights of subtle combinations or captivating simplicity.

Vivek Singh manages effortlessly to reinvent thousand-year-old traditions for the modern world, without ever losing touch with the eternal principles of Indian Cooking.

A book where fact meets ridiculous fiction, where novelty meets nonsense and where love titanically clashes with hate. A book to be revered, reviled, treasured and tittered over.