Kyle Cathie limited

Indian cuisine is one of the most popular forms of cooking in the world today but, as Monisha Bharadwaj shows, the myriad regional varieties of healthy and exotic recipes have yet to be discovered by many Western kitchens. Vegetarian cooking goes from strength to strength as meat scares increase and knowledge about healthy vegetarian alternatives expands - this book offers flavoursome and exotic dishes to brighten up your vegetarian repertoire. Encompassing the entire range of Indian cooking, from Kashmiri-style aubergines in the North, to smoky lentils with tomato in the South, via everything from chapatis to chutneys, this is an inexhaustible and indispensable guide. Whether you want a snack, a quick lunch or a lavish meal, this book will bring a sense of adventure to your diet and your kitchen.

Accompanied by creative packaging ideas and with a huge variety of recipes and ideas for every season and occasion - from candied almonds and Chinese fortune cookies to slow-roasted tomatoes and macaroons - there is sure to be something for everyone in this book, whether you want to celebrate a birthday, a wedding, or just say thank you.

In this much-needed new book, Darina reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as 'Dairy', 'Fish', 'Bread' and 'Preserving' and forgotten processes such as smoking mackerel, curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your homemade produce to its best, and include ideas for using forgotten cut of meat, baking bread and cakes and even eating food from the wild. The 'Vegetables and Herbs' chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in the garden. With over 700 recipes, this is the definitive modern guide to traditional cookery skills.

Let's be clear: this is not a vegetarian cookbook. This book is about meat. We're all aware that cutting down on meat and dairy would significantly help reduce greenhouse gases, and in addition improve our health. But the majority of us do not want to give it up entirely. In "Less Meat More Veg" Rachel de Thample shows how to make the most of the meat you do eat, spinning out a roast to last the week and using lesser known cuts of meat in imaginative ways. She provides 100 delicious recipes such as Beef Miso Ginger Soup, Mayan Gold Chilli, and Lamb Burger with Roast Aubergine and Pistachio Mayonnaise that she has created to persuade even the most hardened carnivore that eating less meat is a good thing. Each recipe contains the recommended 50g protein as well as half of your 5 fruit and veg a day.

The slipcase contains four titles - "Dictionary of Idioms", "Dictionary of Proverbs", "Dictionary of Word Origins" and "Dictionary of English Down the Ages" - between them, over 1000 pages of information about the origins and meanings of words and phrases in our language, selected because they have a story to tell that will fascinate the browser as well as satisfying the scholar and serious student. Each title describes the origins and meanings of the chosen word or phrase, giving alternatives and informed speculation where the exact facts are unclear and illustrating usage with modern quotations. Mini-essays scattered through the books enable the authors to expand on broader themes such as What Is an Idiom, The Old Curiosity Shop of Linguistics and Portmanteau Words.

In Dictionary of Proverbs and Their Origins, Linda and Roger Flavell trace the origins and histories of over 400 proverbs, detailing the changes of meaning and usage that have occurred throughout each proverb's life and offering literary examples dating back over 2,000 years. Entries have been selected because they have a tale to tell and because they are pithily, even wittily phrased, offering, as Cervantes put it, "short sentences drawn from long experience."