HOME SAUSAGE MAKING with over 95,000 copies in print, is the classic in the field.

Now repackaged in a smaller, friendlier size for a new generation of sausage lovers, and completely revised and updated to comply with current safety standards, this new edition features 150 recipes.

Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles.

TEMORARILY OUT OF STOCK

Matthew Biggs has been a professional gardener for over 20 years.

In this comprehensive book, Matthew Biggs shares his extensive knowledge on a wide variety of vegetables and inspires the gardener to take on the fulfilling activity of vegetable growing.

His advice is practical as well as encouraging and is applicable to the backyard, garden, glasshouse and kitchen.

With an A-Z of vegetables and sections on the history of vegetable growing, harvesting and storing and over 200 recipes for vegetables in the kitchen, this is the practical guide that keen gardeners and beginners alike have been waiting for.

TEMPORARILY OUT OF STOCK

In this, his second collection of sensational recipes, Michelin-star chef Adam Newell presents straightforward, delicious and impressive-looking recipes perfect for entertaining guests at home. Visually appealing modern food with a Mediterranean twist and an emphasis on advance preparation and minimum fuss once guests arrive. Offering ideal food for every occasion, chapters are grouped according to the style of party and time of day: Brunch, Lunch, Afternoon Tea, Barbecue, Cocktails, Tapas, Dinner and Supper. Also contains hints for improving your culinary repertoire and for ensuring every gathering is something the cook can appreciate just as much as the guests do.

Cupcakes have been very much in vogue for some time now and our love affair with the baby cakes shows no sign of abating. The cupcakes in this irresistible collection will inspire cupcake-lovers like never before due to the sophisticated cake design and beautifully crafted decorative details. These cupcakes may look difficult to replicate but cupcake queen Tamara Jane breaks everything down into easy-to-follow steps. Includes a wide range of fruit, chocolate, and nut-based recipes, gluten and dairy-free options and even a number of larger cakes for special occasions. You'll also find helpful advice about how to make a piping bag, mastering the art of edible garnishes, and tips for making perfect cupcakes every time.

"Cafe Food at Home" is, essentially, a practical book that provides over 80 innovative and delicious bistrostyle meals for you to prepare. By definition, cafe food is relaxed and easy-going. It conjures up images of lazy weekends and holidays, of tasty food imaginatively served, and of preparation and cooking times that are kept to the minimum. Soups, salads and wraps feature strongly, while afew simple sauces, pestos and dressings underpin the principle of cafe food - get the basics right and the rest will fall into place. Follow the recipes to the letter if you must, or amend, adapt and innovate until they suit your own tastes and budget. If you enjoy gourmet bistro food, but prefer the convenience of eating in, "Cafe Food at Home" will turn you into a chef in your own kitchen.

SELF - SUFFICIENCY

There are several different methods of preserving fruits and vegetables and all give delicious results.

Jams, jellies, fruit butters and curds, bottled fruits, chutneys, pickles and salted vegetables are all practical and economical ways to preserve seasonal produce.

And you don't need a load of kitchen gadgets and equipment to get started: a heavy-based pan, a funnel, a sugar thermometer and a selection of glass storage jars are all you need!

Most fruits and vegetables can be used for preserving, and what better and more satisfying way to use up home-grown or local produce than to puree, pickle, bottle or salt it and consume it throughout the year!

Ingredients, popular fruits and vegetables, sugars, cooking techniques, along with storage information and helpful hints and tips followed by 60 delicious recipes make this book your one-stop guide to successful preserving.

AUTHOR BIOGRAPHY: Carol Wilson is a food writer, cookery consultant and member of the Guild of Food Writers. She writes for a number of food publications both in the UK and the US and has written several cookbooks as well as appeared on TV cookery programmes.

OVER 50 SIMPLE, DELICIOUS RECIPES FOR GLUTEN-FREE LIVING

Gluten-free cooking does not have to be laborious and disappointing.

There are delicious dishes for all the family and for all occasions, as well as tips on what to avoid, where to look out for hidden gluten, and how to eat naturally gluten-free food.

With recipes, such as Lamb and Lime Burgers with Peanut Sauce, Crunchy Polenta Fish Cakes, and Chocolate and Cherry Torte, gluten-free doesn't have to mean pleasure-free.

The book is divided into main meals, side dishes, baking and desserts.

Baked goods are the most obvious source of gluten, so we have dedicated a whole section containing many useful recipes to help you find that elusive taste and texture that can be absent from gluten-free cooking.

After trying a few of these delicious recipes, you won't even remember that you are eating gluten-free.

New Zealand has an abundance of quality cafes and restaurants overlooking its breathtaking coastline.
Coastal Kitchen is a celebration of these establishments and the exceptional cuisine that can be found there.
From the farthest north to the deepest south, the beauty, attractions and gastronomical delights of each culinary mecca is described via regional introductions. A range of recipes has been selected, featuring only the freshest, tastiest produce.
While fish and seafood dishes feature prominently, a full range of delicious meats, vegetarian dishes and desserts are also included to create a substantial recipe book that will cater to all tastes.
From lively beach cafes with windswept backdrops to harbourside fine dining; from serene vineyards with sensational sea views to culinary caravans right on the sand, a wide variety of eateries have contributed their favourite recipes to form this collection.
The extraordinary photographic talent of Ian Batchelor captures the food in situ, weaving in gorgeous coastal shots to truly capture the seaside eating experience and New Zealand's magnificent coastline.

Every soup you've ever heard of and many that you've only dreamt of are contained in this timeless cookbook.
Digby Law's recipes are culled from all over the world and many of his own creations are included.
All the classical soups are here - vichyssoise, borsch, bouillabaisse, etc - together with more exotic soups such as Turkish wedding soup, and curried cauliflower.
Digby Law's Soup Cookbook has clear and simple instructions, an emphasis on using only the very best ingredients, and the imagination and flair that the author brings to all his cooking. With recipes for stocks, garnishes and soup accompaniments, as well as for over 300 soups, Digby Law's Soup Cookbook will provide cooking and eating pleasure for a lifetime.
This classic cookbook deserves a place in every New Zealand kitchen.

In recent years, books about entertaining, in a never-ending quest to sell as many units as possible, have wandered away from their true mission.
Now, nearly every title focuses on making it quick and effortless, with easy-this and store-bought that, and the specious promise that you needn't work to throw a great party. But, in fact, working is what makes a great party, and there are a lot of people who love to do it - as proven by the entire career of Martha Stewart. Some readers may want to get dinner on the table as quickly as possible; this book is not for them.
"Fandango" is about making it memorable: making it big, making it participatory, and making it cohesive.
Sometimes the food is rustic, inexpensive, and simple to cook: a fiesta luncheon of Mexican dishes, or the Summer Day barbecue.
Sometimes it's downright indulgent - a truffle dinner, or a romantic supper.
The 125 recipes run the gamut from traditional American and Mexican food to exotic Indian, rustic Italian and Spanish, and even a wee bit O'Scottish.
In wine-country style, every course is paired with a wine - both a general varietal suggestion and a specific bottle. Sometimes beer. Or watermelon margaritas.