Related to: 'Cook Now and Eat Later'

December Book of the Month

Nikki and Damien continue in Take Me

I awake to an empty bed and the smell of frying bacon. I roll over to find my phone on the bedside table, then glance at the time. Not yet six. I groan and fall back among the pillows, but I don't really want to go back to sleep. What I want is Damien. I slide out of bed, then grab the tank top and yoga pants I'd left draped across a nearby armchair. I head barefoot out of the bedroom and move the short distance down the hall to the third-floor kitchen. We're standing in Damien's Malibu house, and the wall of windows that faces the ocean is wide open, the glass panels having been thrust aside to let in the breeze. The smell of the ocean mingles with the scent of breakfast and I breathe deep, realizing that I am content. Whatever demons had poked at me during the night, Damien effectively banished them. I glance toward the windows and out at the darkened Pacific. Waves glow white in the fading moonlight as they break upon the shore. There is beauty there, and part of me wants to walk to the balcony and stare out at the roiling, frothing water. But the siren call of the ocean is nothing compared to my desire to see Damien, and so I turn away from the windows and head straight to the kitchen. It is larger than the one in the condo I used to share with my best friend, Jamie, and it is not even the primary kitchen for this house. That is on the first floor, and could easily service a one-hundred-table restaurant. But this - the "small" kitchen - was installed as an adjunct to the open area that serves as a venue for entertaining, and since it is just down the hall from our bedroom, Damien and I have gotten into the habit of cooking our meals and eating in this cozier, more informal area. Usually we're joined by Lady Meow-Meow, the fluffy white cat I took custody over when Jamie moved out. I know Lady M misses Jamie, but she's also enjoying having the run of this huge house, and Gregory - the valet, butler, and all around house-running guy - spoils her rotten. Now I lean against the half wall that marks the break from hallway to kitchen. Damien is standing at the stove cooking an omelette as if he were nothing more than an ordinary guy. Except there is nothing ordinary about Damien Stark. He is grace and power, beauty and heat. He is exceptional, and he has captured me completely. At the moment, he is shirtless, and I cannot help the way my breath stutters as my eyes skim over the defined muscles of his back and his taut, strong arms. Damien's first fortune came not form business, but from his original career as a champion tennis player. Even now, years later, he has both the look and the power of an elite athlete. I let my gaze drift down appreciatively. He is wearing simple gray sweatpants that sit low on his narrow hips and cling to the curves of his perfectly toned ass. Like me, he is barefoot. He looks young and sexy and completely delicious. Yet despite his casual appearance, I can still see the executive. The powerful businessman who harnessed the world, who shifted it to his own liking and made a fortune in the process. He is strength and control. And I am humbled by the knowledge that I am what he values most of all, and that I will spend the rest of my life at his side. "You're staring," he says, his eyes still on the stove. I grin happily, like a child. "I enjoy looking at pretty things." He turns now, and his eyes rake over me, starting at my toes. "So do I," he says when his gaze reaches my face, and there is so much heat in his voice that my legs go weak and my body quivers with want. His mouth curves into a slow, sexy smile, and I am absolutely certain in that moment that I am going to melt. "You spoiled my surprise," he says, then nods toward the breakfast table where a tray sits with a glass bud vase displaying a single, red rose. "Breakfast in bed."

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Mary Berry's Family Sunday Lunches

Mary Berry
Authors:
Mary Berry
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The Complete Aga Cookbook

Mary Berry, Lucy Young
Authors:
Mary Berry, Lucy Young

Whether you are an AGA aficionado or have never cooked on an AGA before, Mary Berry and Lucy Young's new AGA cookbook is just what you need by your side. It is 30 years since AGA first got in touch with Mary Berry about producing the AGA handbook and 15 since she followed it up with Mary Berry's New Aga Cookbook - now she has combined, improved, updated and revamped those books with Lucy's help to produce The Complete Aga Cookbook, which deserves its place on all 21st-century kitchen shelves. There have been many new trends in cooking in the intervening years, and a plethora of new ingredients, and Mary explores them in new recipes, adapting many ideas to the Aga way of cooking. As Mary herself says, an Aga rapidly becomes the centre attraction of the kitchen, acting as a warm focus for family, friends and animals. And cooking on an Aga is a joy: its spacious ovens produce perfectly cooked dishes, time after time. But we haven't forgotten those who cook on conventional cookers and instructions are supplied on each recipe. Complete with all the AGA user information, Mary and Lucy help you get the most out of your AGA as they guide the reader through time- and energy-saving tips - from melting chocolate on the back shelf, to frying drop scones on the Boiling Plate and slow roasting overnight in your Simmering Oven. A few recipes will be familiar (adapted old favourites, which she just couldn't bear to leave out) but, whether new or old, all have been cooked to perfection in the Aga, showing how versatile it really is.

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Honey & Co: The Baking Book

Itamar Srulovich, Sarit Packer
Authors:
Itamar Srulovich, Sarit Packer

Our day is marked by what comes out of the pastry section, and there's always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cheesecakes and fruit cakes, small cakes and massive cookies - so many cakes that it's hard to choose one. (There's no need to worry, whatever you choose will be great!) After dinner there might be poached peaches with roses or something more traditional, sweet and salty Knafe drenched in orange blossom syrup, or maybe just a small piece of fresh marzipan. There's something sweet, something in the oven for everyone, all day long - welcome to Honey & Co.Chapters include:How to be good at baking: general notes; Store cupboard; Sweet & savoury breakfasts; Elevenses; Lunch; Teatime; Traditional desserts

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Five Quarters

Rachel Roddy
Authors:
Rachel Roddy
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Mary Berry's Christmas Collection

Mary Berry
Authors:
Mary Berry
Business Plus

Demand (India Only)

Adrian Slywotzky With Karl Web, Er
Authors:
Adrian Slywotzky With Karl Web, Er
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Real Food - Fast

Mary Berry
Authors:
Mary Berry

We all love to eat well and enjoy the freshest, lightest ingredients, but who wants to spend hours on complicated recipes? Mary Berry - who tests every dish until it is foolproof - uses clever ideas and smart shortcuts to put your favourite flavours on the table in the shortest time. Why make pastry, pit olives or labour over onion chutney when first-class products are available. Concentrate instead on fresh vegetables, top-quality fish and meat, and the little extras - a parcel of young shoots or some chocolate flakes - that give the finished dish a lift.Mary's easy-to-follow recipes and tips give you mouthwatering meals that won't take hours.

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Mary Berry's New Aga Cookbook

Mary Berry
Authors:
Mary Berry

Mary Berry, queen of cooking on the range, has written the first cookbook to bring Aga cookery up to date. Aga cuisine need no longer be confined to stews and casseroles. Mary Berry shows how to cook contemporary and delicious food such as grilled vegetables, Baked Thai Curry, and Filo Parcels with Ricotta and Spinach. The recipes are complemented with detailed introductory material that shows you how to get the very best from your Aga - whether a new convert or an established devotee - and with this book it can become the warming heart of your family kitchen.

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Mary Berry's Stress-free Kitchen

Mary Berry
Authors:
Mary Berry

Anne Shooter

Anne Shooter's first book, Sesame & Spice, is shortlisted for the Guild of Food Writers' First Book Award. Anne is a food writer, recipe columist and blogger for the Daily Mail and Anne has also written for Delicious, the Jewish Chronicle, the Guardian and Women and Home and has also appeared at food festivals including Gefiltefest, the Oxford Foodie Festival and Aldeburgh.Her work also includes chairing tasting panels, hosting food events and judging awards on radio and TV as well as advising Marks & Spencer, Sainsbury's and the Red Tractor Campaign.

Cas Clarke

Cas Clarke wrote her first book, GRUB ON A GRANT, after taking a degree in Urban Studies at Sussex University. She now lives in Milton Keynes with her husband Andy and children James and Helena.

Emma Hannigan

Emma Hannigan is the author of eleven bestselling novels including The Perfect Gift, The Summer Guest and Driving Home for Christmas, and the bestselling memoir Talk to the Headscarf - an uplifting take on living with cancer. Emma lives in Co. Wicklow, Ireland, with her husband, two children, two cats and their Labradoodle Herbie.For more about Emma, visit her website www.emmahannigan.com, find her on Facebook /AuthorEmmaHannigan or follow her on Twitter @MsEmmaHannigan.

Itamar Srulovich

Itamar Srulovich and Sarit Packer are a husband-and-wife team who together run Honey & Co in London's Fitzrovia. They first met ten years ago in a restaurant kitchen in Israel and arrived in London dreaming of high gastronomy and Michelin stars. Their tiny restaurant has ten tables and brings the magic of homely Middle Eastern soul food to a hungry crowd.

Jo Brand

Jo Brand is a stand-up comic with many TV and radio shows to her name. She is married with two children and lives in south London.

Joanne Fluke

Joanne Fluke is the New York Times bestselling author of more than twenty novels. Like her much-loved series character, Hannah Swensen, Joanne was born and raised in a small town in rural Minnesota, but now lives in sunny Southern California. She is currently at work on her next Hannah Swensen mystery and loves to hear from her readers. You can contact Joanne at Gr8Clues@aol.com, or by visiting her website at www.joannefluke.com.

John Whaite

John Whaite is the winner of BBC 2's The Great British Bake Off, 2012. He has been a keen baker and cook since he was a tiny tot, when he would spend many hours in the kitchen with his mum.From banking to baking, John was able to give up his mundane day job as a city commercial banker, to focus on the one thing he is truly obsessed with: food. In 2013 he fulfilled one of his lifelong dreams and attend Le Cordon Bleu in London to study the nine-month patisserie diploma.

Mary Berry

Mary Berry, the much-loved judge on The Great British Bake Off, is the author of more than 70 cookbooks with total sales of over 5 million. Mary is loved for her practical and unfussy approach to cooking. She gives many demonstrations around the country, but when she is at home, she loves to be with her family and tending her garden - her other great passion.

Mary Simses

Mary Simses spent much of her life in New England, where she worked in magazine publishing and later as a corporate attorney, writing fiction on the side. She lives in South Florida with her husband/law partner and their daughter.

Rachel Roddy

Rachel comes from just north of London but has lived in Testaccio, a distinctive working-class quarter of Rome, for over ten years. She shares a small flat near the food market with her partner Vincenzo and son Luca. She cooks and writes, and has a weekly column in Guardian Cook. Rachel's first book Five Quarters won the André Simon Food Book award in 2015, as well as the Guild of Food Writers' First Book award.racheleats.wordpress.com Follow Rachel on Twitter @racheleats Follow Rachel on Instagram @rachelaliceroddy

Sarah Randell

Sarah Randell is a food writer and editor and was Food Director at Sainsbury's Magazine for over ten years. She previously worked as food editor for Delia Smith's cookery books and on many of Delia's BBC TV programmes. Sarah lives in London with her husband and little boy Archie.Follow her on Twitter @2015bittersweetwww.potofmarmalade.uk