New Release Books by Fiona Beckett

Fiona Beckett is the author of more than 10 books including Fiona Beckett''s Cheese Course and Food, Wine & friends (Cico) and How to Match Food and Wine (Mitchell Beazley). She is the wine writer for the Guardian and her Matching Food and Wine website has followers around the world, with 230k unique users a month, 17k registered subscribers and a social media reach of over 130k across all channels. Fiona outlines the rise of teetotalism and the health benefits of including alcohol-free days as part of a healthy lifestyle. This beautiful and inspiring book includes tips and recipes for flavoring waters, creating rhubarb bellinis and marmalade bucks fizz, as well as delicious cardamom syrups, roiboos tea punch and root beer floats. Whether you wish to create a watermelon cooler or an alcohol-free fruit punch to get a party started or simply wish to make a pair of herb-flavored spritzes for a Friday night in, this book proves that ''no-lo'' drinks are every bit as interesting as alcohol. Learn how to create flavorsome, delicious drinks so that anyone can join in a party or celebration. Sections include water, drinks made with nonalcoholic wine, drinking vinegars and shrubs, syrups and cordials, alcohol-free and low-alcohol cocktails, wines, beers and spirits.

Fiona Beckett presents over 70 recipes for cooking with wine—the magic ingredient. Throughout this amazingly informative book, food writer Fiona Beckett expands on the idea that cooking with wine is an easy way to make meals special. Starting with Soups, Salads & Appetizers, there are recipes such as Warm Scallop Salad with Crispy Pancetta and Parsnip Crisps, Radicchio and Blue Cheese Salad with Moscatel and Honey Dressing and Pea Velouté. The next chapter, Pasta and Grains, includes Sticky Pork Mac’n’Cheese, Slow-cooked Ragu, and Red Wine Spaghetti with Olives, Garlic and Anchovy. Fish & Seafood has recipes for Moules Mariniéres with Muscadet, Fine Wine Fish Pie, and Cioppino Fish Stew. Meat and Chicken features a classic Coq Au Vin and a delicious Duck Casserole with Red Wine, Cinnamon, and Olives. Try some of the surprisingly good recipes in the Vegetable Dishes and Pulses/Legumes section such as Caponata and Chestnut Mushroom and Madeira Tarts. The book rounds off with delightful Sweet Things & Baking with Peaches in Prosecco and Chocolate & Cabernet Pots, then concludes with Sauces, Butters, & Relishes. Each dish includes a recommended wine match to ensure every meal will be a perfect marriage of food and wine.

Fiona Beckett, author of the bestselling Sausage & Mash, has now focused her award-winning skills on another of the great British classic dishes, Meat & Two Veg. Wonderful recipes for grills, roasts, casseroles and all things meaty are accompanied by sublime vegetable dishes, always informed with a desire to update and re-invent this much loved, but often mistakenly derided, culinary institution.

This is sausages with everything: all kinds of deliciously indulgent carbs, from pasta to panini and rice to beans. Myriad mashes and a selection of great gravies set the ball rolling; but the sausage is a far more versatile and sexy ingredient than this classic combo alone. This is the amazing sausage in all its forms - from humble banger to fiery Merguez, Cumberland ring to homemade pork-and-herb patties, puddings black and white. Partnering pak choi, couscous, Puy lentils; crowning pizza, rice and spaghetti, packing pies and giving punch to chilli. There''s room also for a host of fun feast ideas, from sausage croissants and mini toad-in-the-holes to hot dogs, kebabs and honey-glazed sausages on sticks, and a range of great sauces, salsas and accompaniments. Sumptuous photography from Glenfiddich-award-winning photographer Georgia Glynn-Smith, with more than 30 fantastic, full-colour photographed dishes to complement this fantastic range of sausage-centred recipes.

From the author of the most groundbreaking student cookery books of recent times comes this ultimate collection. Great sales, rave reviews and the creation of a community behind the Beyond Baked Beans series of books - www.beyondbakedbeans.com and a Facebook group - spawned a community of student followers. Three such students have joined Fiona for this ultimate collection, which comprises more than 200 recipes - each featuring extra tips and updates from Fiona and her student cooks. There are lots of new recipes from Fiona and half a dozen recipes too from each of the students Beautifully designed, practical and with more than 100 colour photographs, this is the book that every student will want and - at the incredibly purse-friendly price of £10 - can afford. It''s nothing less than The Ultimate Student Cookbook.

The Healthy Lunchbox is full of suggestions and ideas to help you provide your child with an appetizing and appealing meal each day. It will explain why many lunchboxes are unhealthy. What a healthy lunch should consist of. What size of portions children and adults of different ages should have. It makes suggestions about seasonality, variety and how to encourage children to experiment. It tells you how to personalize their lunchbox and make it special. How to adapt a lunchbox for different age groups. How to get over children’s fears of being different. How to dealing with the reluctant or fussy eater and the overweight. Dealing with pester power. How to get kids involved in making their own lunchbox. What children from other countries take to school and lunchbox notes. Finally it gives the plan for a week''s meals on the basis of one or two shopping expeditions, and a table with a month’s suggestions for lunch boxes, as well as food safety and food hygiene.

In this approachable book, cheese and wine expert and award-winning author Fiona Beckett guides you through the types, uses and versatility of cheese. Turn your hand to more than 40 recipes such as extra crispy macaroni cheese and leek and blue cheese quiche.

The author offers a range of menus for social occasions of all kinds, with recommendations for the ideal drinks, both alcoholic and non-alcoholic, to partner her mouthwatering recipes.

The lost art of thrift is rediscovered in this cookbook through a wealth of fantastic recipes, from budget breakfasts--Spring Vegetable Frittata or French Toast with Polish Cherries--to easy midweek suppers, such as Thai Beef Salad or Linguine with Stilton and Onion. In a time where about a third of all the food purchased is thrown out, this book is ideal for anyone who is eager to cut out waste and make the most of everything they buy. With a full glossary of ingredients and ideas for how to use them up, as well as a myriad of thrifty tips that promise to transform even the most sorry leftover into an inventive and tasty meal, this is a kitchen manual that no home can afford to be without.

Hawsmoor at Home should be covered in fingerprints and splashes of food, as it''s a great hands-on book to use every day.'' HESTON BLUMENTHAL ''When we started out we had a simple plan - to open the best steak restaurant in London. We travelled the world searching for the perfect steak, but discovered that beef from traditional breeds, reared the old-fashioned way right here in Britain, and cooked simply over real charcoal, packed more flavour than anything we tried on our travels.'' The critics have hailed Hawksmoor as one of the great restaurant openings of recent years. Their credo is simple: the best ingredients - dictionary-thick steaks from Longhorn cattle traditionally reared in North Yorkshire by multi-award-winners The Ginger Pig, dry-aged for at least thirty-five days, simply cooked on a real charcoal grill. Their cocktails, wines and desserts too have been applauded to the echo. Hawksmoor at Home is a practical cookbook which shows you how to buy and cook great steak and seafood and indeed much else (including how to cook the both the ''best burger in Britain'' and the ''best roast beef in Britain''); how to mix terrific cocktails and choose wine to accompany your meal. Above all Hawksmoor at Home entertains and informs in the inimitable ''Hawksmoor'' way.

Stuck for a gift for a foodie friend? Look no further! Muffin Magic is a cute cookbook chockfull of recipes for muffins of all types. Breakfast Muffins will set you up for the day—whether you’re after a healthy Dairy-free Banana, Date, and Bran Muffin, or a more indulgent Berry Crumble Muffin, there’s something in this chapter for every kind of morning. You won’t be disappointed with the choice in the Popular Favorites chapter. Blueberry is probably most people’s favorite flavor, but other popular choices are Triple Chocolate Chip, or Chocolate Chip and Peanut Butter. Savory Muffins are so delicious too. From Zucchini, Cheese, and Herb to Cornbread Muffins, they’re great just on their own or eaten with soups or salads. Finally, choose a recipe from the Special Occasions chapter for the ultimate indulgence. Pear and Chocolate or Gingerbread Mini-muffins are great for any occasion. This little collection really is packed with ideas for anyone who loves to bake. • The ideal gift for a keen baker. • More than 25 easy-to-follow recipes for delicious muffins. • The perfect companion to Brownie Bliss.

A succulent steak is guaranteed to get your taste buds going. This essential recipe book contains a mouthwatering collection of recipes featuring both old favourites and new flavours. The author also gives you the low-down on different cuts of beef and how to cook them.

Cooking with wine is a fantastic way to cook. So next time you open a bottle, add some to the pan and enjoy the exciting flavours that wine brings to your food. It might sound extravagant, but a splash is all you need to take a simple tomato sauce to new heights of to add a fresh twist to a classic dish. In this book, award-winning food and wine writer Fiona Beckett brings you exciting new recipes for cooking with wine, as well as much-loved favourites. Beginning with Appetizers, you can dazzle your guests with Smoked Duck Salad with Pinot Noir Dressing or Steamed Asparagus with Sauvignon, Lemon and Dill Sauce. Fish and Seafood is full of fresh ideas such as Toast Monkfish with Pancetta, Rosemary, and Red Wine Gravy, and everyone''s favourite,chicken, is transformed when cooked in wine. Try Chicken with Chardonnay and Chanterelles or classic Coq au Vin. In Meat, you''ll find some fabulous ideas such as Pepper-Crusted Steaks with Red Wine Sauce or Rigatoni with Sausage, Eggplant, and Zinfandel Sauce. Finally, wine can be used to make seductive Desserts and Drinks: try Fiona''s fabulous Sparkling Shiraz and Summer Berry Jelly or her ultra-refreshing White Sangria. -Fabulous recipes for cooking with wine, from a luxurious risotto with champagne to a heavenly chocolate pot with Cabernet Sauvignon. -Mouthwatering photography by William Lingwood.

Illustrated with around 120 colour photographs, this is a collection of 100 dessert recipes - from the deliciously decadent to the homely and comforting. There are recipes for pies and tarts, crumbles and puddings, cakes and cheesecakes, meringues and souffles, mousses and trifles, sauces and custards, and frozen desserts.

Discover the secret of serving the perfect glass of bubbly and of pairing it with delicious, modern food. A detailed look at this most celebratory of drinks.

From steak and ale pie to oysters and Guinness, this book has every classic recipe for using beer in the kitchen as well as some exciting new suggestions. Fiona Beckett''s 101 exclusive recipes include classic beer and food matchings drawn from her extensive knowledge as an experienced food and drinks writer. Each recipe demonstrates the surprising versatility of real ale in the kitchen. Extensive advice on beer types, beer and food matching and specific beer dinner suggestions are interspersed with beautifully photographed recipes and personal know-how, creating the perfect book for those who love the fresh, hearty flavour that a dash (or two) of beer can bring to almost any dish, even desserts! With an open mind, a bottle opener and the spontaneous creativity that comes from discovering the exciting possibilities of marrying food with ale, this is an exciting book full of delightful discovery.

Fiona Beckett teaches us how to buy and stretch our food, explaining that it''s easy to eat well without shedding loads of money. Beyond Baked Beans: Budget Food for Students is split into three eminently useful sections. ''Survive'' is all about the basics of cooking for yourself, with recipes which help you to eat well without breaking the bank. ''Share'' is a selection of fantastic recipes for two and more, and for preparing big meals for students who live together. ''Splash Out'' is a taste of something a little more swish: for those who want to impress but don''t have a whole lot of money. Fiona shows you how to budget, buy and use your food carefully, with great ideas on how to save when you buy and stretch what food you do use and never waste what''s leftover. An invaluable book for every student.

Pair your meals with the perfect wine, beer, or spirit, even if you know nothing about vintages or vineyards. Just look up a dish or its main ingredient to find its perfect complement. From Aioli (a French Bandol if you can afford it, otherwise a Spanish Albarino) to Zucchini (baked with tomatoes and cheese, Montepulciano d''Abruzzo or a good Valpolicella), you can''t go wrong.

Completely revised and updated to reflect recent changes in wine styles, Wine by Style offers a refreshingly simple and unique way of exploring wine in terms of flavour and style. A down-to-earth and lively approach to a vast subject helps you extend your knowledge of wine by identifying the main styles, and identify wines made in the same style to those you enjoy. Each chapter covers a main style of wine - from whites and reds to roses, Champagne and sparkling wine, and fortified wines.

A practical introduction to the art of tasting and drinking wine. With the aid of a specially created flavour wheel, this book helps readers explore and identify the flavours of wines, and choose those that they will like best.