This book has been designed for those who are buying (or thinking of buying) their first slow cooker, as well as for the expert. Now in its sixth printing, it has become the standard work on the subject.

The book contains over 100 recipes for tasty and nourishing dishes, including Soups, Meat, Poultry and Game, Fish, Vegetables, Puddings and Desserts, and much more.

Author: Dianne Page 

Number of Pages: 128 pages, 11 illustrations
Size (mm): 200 x 129 mm

'I can't tell you how long I've dreamt about writing this book. It's the biggest book I've ever done, and I've really tried to make it a timeless, modern-day classic. Whether you're a student, a young couple, an established cook or a novice, I'll take you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner.

There's information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you're out shopping. 'You know what ...if you're going to eat three times a day for the rest of your life, you might as well learn to cook properly and enjoy it! So, roll up your sleeves and let me help you. Now is the time for you to get stuck in and reclaim your fantastic cooking heritage!'

Author: Jamie Oliver

Number of Pages: 448 pages, col. illustrations

This book is very close to my heart. It's about no-nonsense, simple cooking with great flavours all year round. When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly...my vegetable patch! I came to realise last year that it's not always about looking out at the wider world for inspiration.

Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground. Inside, you'll find over 100 new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!

Author: Jamie Oliver

Number of Pages: 408 pages, col. illustrations

The "Good Housekeeping New Step-by-Step Cookbook" is one of the most successful and accessible cookbooks available. With clear step-by-step photographs for the recipes, a colour picture index which features every dish in the book and a collection of over 750 classic and contemporary recipes, it makes preparing and cooking imaginative dishes superbly easy.

The colour index includes a photograph and short description of every finished dish so that it is easy to select the recipe you need.

Familiar favourites such as Fish cakes with Herbs and Bread and Butter Pudding are included, together with a whole range of contemporary recipes, from Stuffed Thai Omelette to Guinea Fowl with Puy Lentils, Bacon and Thyme.

All the recipes include preparation, cooking times, calorie counts and freezing notes, and step-by-step photographs within the recipes show key stages in the preparation so that you can be sure of achieving the right result at each point, whether whisking eggs to the correct consistency or kneading pizza dough.

As an unrivalled collection of easy-to-follow recipes and a clear guide to all the cookery techniques you will need, this new edition of the "Good Housekeeping New Step-by-step Cookbook" will be a welcome addition to every kitchen shelf.

Author: Good Housekeeping Institute

Number of Pages: 452 pages, 200 colour halftones
Size (mm): 288 x 221 mm

Nigel Slater presents over 350 creative, delicious and nourishing recipes and suggestions for those who'd rather spend more of their time eating than cooking. From simple snacks to dinner-party desserts, all the dishes in "Real Fast Food" can be ready to eat in 30 minutes or under.

Author: Nigel Slater 

Number of Pages: 352 pages, illustrations

'This is real cooking. The roast potato that sticks to the roasting tin; the crouton from the salad that has soaked up the mustardy dressing...these are the things that make something worth eating, and worth cooking' - Nigel Slater.

Nigel Slater's sumptuous recipes are not about making fancy stocks and sauces or perfecting spun-sugar baskets. They are about using the best quality ingredients to make food that is a joy to eat. Freshness, simplicity and flavour: these are what count in the easy-to-follow and deliciously satisfying meals contained in "Real Cooking".

Author: Nigel Slater

Number of Pages: 288 pages, illustrations

Rationing was introduced in the early years of the Second World War and lasted for nearly a decade after it finished. During that extraordinary period, when the nation had to rely on its own resources to produce its food, recipes reflected the shortages and restrictions that were an inevitable result.

This book reproduces some of the many ingenious recipes, which were developed to provide nutritious and tasty meals with the foodstuffs available such as Lord Woolton Pie, Mock Marzipan (made with haricot beans!), Sardine Fritters, Poor Man's Goose and Passion Dock Pudding (a 'square meal' made with dock leaves!)

As well as the recipes, the book describes the history behind rationing and reveals how the country coped - and benefited - from it.

Illustrated with colour and black & white photographs as well as many contemporary advertisements, this book provides a true taste of the time!

Author: Gill Corbishley

Number of Pages: 96 pages, full colour photographs b&w line drawings
Size (mm): 150 x 142 mm

Learn how to make amazing dishes from everyday ingredients with The Great British Menu 2 and Saturday Kitchen celebrity-chef, Marcus Wareing. Marcus Wareing guides you through 150 recipes to make tasty, enticing, imaginative food from the kind of basic ingredients to be found in any kitchen.

Transform a beef joint into barbecued Rib Eye with Port Wine Shallots or a Pot-Roasted Silverside following simple step-by-step recipes. Take a good helping of cheddar and make Cheese Straws, Ham and Pickle Pasties or a mouth-watering Frittata with Spinach; or turn a humble banana into baked Pudding, a luxurious Caramel Bavarois or Caramelised Bananas.

With recipes for creating whole meals or just a satisfying snack, "One Perfect Ingredient..." is one ideal cookbook.

Author: Marcus Wareing

Number of Pages: 224 pages, col. illustrations