Condition: Very good

Cafe food at home is all about real, unfussy, make-at-home, delicious food. Evan Faull believes that cooking should be enjoyable, uncomplicated and fulfilling. His recipes contain simple combinations of striking flavours. Made from seasonal ingredients, easily found. Evan devises a store cupboard of vibrant basics and builds classic cafe dishes around them. Creating straightforward, do-able and delicious meals that look and taste amazing. He also takes the mystery out of artisan baking with a practical, no-frills guide to the bread baking process. Designed for the novice baker, but with wow results!

Condition: Very good

Roots, shoots & leaves, by award-winning author Bernadette le Roux, is an inspiring collection of vegetarian recipes. From everyday greens to more forgotten heirloom varieties, these pages celebrate vegetables in a range of delicious, straightforward dishes. The emphasis is on fresh, seasonal ingredients, whether grown in the garden, sourced from a farmer’s market or bought at a supermarket. Try a delicate twice-baked cheese and courgette soufflé; a silky soup of celeriac with the crunch of toasted almonds; crisp fennel bulb in a salad of cress and blood orange; baby aubergines in a creamy bake with tomato and thyme; a deliciously moist chocolate and beetroot cake, and much more.

Condition: Very good

The Sunday meal—a delectable piece of roast meat or fish accompanied by fresh vegetables and crisp roast potatoes—is one of the great dining traditions. But how to do it properly? Sunday Roast tells you what to look for when choosing your meat, poultry, game, or fish; how to roast it to maximize its flavor; and how best to carve it for beautiful presentation. Clarissa Dickson Wright, in typical no–nonsense style, offers expert guidance and recipes both new and familiar, including traditional vegetables, sauces, and other accompaniments. Johnny Scott, a master of the knife, takes you step by step through all techniques of carving and serving. With these two experts by your side, you can prepare and present the perfect meal.

Condition: Very good

Cook with the seasons and fill your pantry with mouth-watering relishes, pestos, marinades, rubs and sauces that will add layers of flavour to your favourite dishes. Jampacked is crammed with easy, clever ideas for year-round culinary inspiration. Sweet chilli dipping sauce, basil and garlic mayonnaise, BBQ ribs, wasabi and lime prawns, salted caramel tarts…jampacked with delicious delights.

This book is especially for:

• Those hoping to increase the amount of seasonal fruit and vegetables in their diet
• People who want to cook economically
• Those wanting to spend time over weekends creating delicious tastes that can then be carried through to weekly meals easily
• Those wanting time-efficient ways of cooking during a busy week but without compromising on taste
• Those wanting to increase the amount of local produce they use when cooking
• Collectors of Tina Bester books
• Kitchen gardeners wanting to use their own produce

Condition: Excellent (Slightly damaged front cover)
Named a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more

There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy.

Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces.

Six years ago, Dr Michael Mosley started a health revolution with the 5.2 Fast Diet, telling the world about the incredible power of intermittent fasting. In this book he brings together all the latest science – including a new approach: Time Restricted Eating – to create an easy-to-follow programme.

Recent studies have shown that 800 calories is the magic number when it comes to successful dieting – it’s an amount high enough to be manageable but low enough to speed weight loss and trigger a range of desirable metabolic changes. The secret of this new programme is that it is highly flexible – depending on your goals, you can choose how intensively you want to do it.

Along with delicious, low-carb, Mediterranean-style recipes and menu plans by Dr Clare Bailey, The Fast 800 offers an effective way to help you lose weight, improve mood and reduce blood pressure, inflammation and blood sugars. Take your future health into your own hands.

The groundbreaking program that connects the microbiome and gut health to healthy weight loss, complete with a three-phase plan and recipes.

Condition: As new

We’re all trying to eat more healthily these days, but popular recipes often include hard-to-find and expensive ingredients. Good Food Eat Well: Cheap and Healthy is a comprehensive collection of fresh, healthy and reasonably priced recipes for every day of the week. It includes 150 balanced recipes based on store-cupboard ingredients, from delicious smoothies and soups to hearty main meals and tasty but better-for-you treats. All the recipes are short and simple with easy-to-follow steps, and all are accompanied by a full-colour photograph of the finished dish.