'Self-deprecating and stylish, this is sure to become a classic.' – Vanity Fair

'Alexandra Shulman's style is unaffected, immediate and hilariously dry. She's brilliant at observing everyday feelings in a joy-sparking turn of phrase.' – Helena Bonham Carter

Black Coffee and Red Lipstick is a collection of essays that weave ideas about our domestic and daily life – hence the black coffee – with thoughts on style and the way we present ourselves – hence the red lipstick.

It combines anecdotes and observations from Alexandra Shulman's 25 years spent editing British Vogue and her current life as a freelance writer and commentator. She draws on her experiences as a magazine editor but also a mother, daughter, sibling, girlfriend, housekeeper and lover of shopping.

Alexandra left her job at Vogue in 2017 to embark on a different way of life and while this is in no way a book of self-discovery it does touch on the question of things or patterns of behaviour that make us who we are?

The essays will be a mixture of ideas from her quest for the perfect eyeliner, to why picnics are so delightful. How it is that men and women see different things in the home – is there male pattern blindness? – to why our hair matters so much to us. Friendship, siblings, gardening and grey hair will also be explored with Alexandra's characteristic wit and incisiveness.

This is the eternal city as you've never tasted it before.

Chapters include:
1. Antipasti: bruschetta, zucchini flower fritters, mozzarella crouettes
1. Pane (bread) e pizza: white pizza, Roman roll, pizza scrocchiarella
2. Pasta e gnocchi: bucatini all'amatriciana, penne all'arrabbiata, gnocchi alla romana, spaghetti alla carbonara
3. Carne (meat) e pesce (fish): Roman beef in tomato sauce, chicken and red pepper, cod with chickpeas
4. Verdure (vegetables): spring vegetable soup, zucchini alla Romana, stuffed tomatoes
5. Dolci (dessert): almond cookies, granita, traditional Roman cake

'Sean's approach to colour is utterly refreshing, his words and photos are luxurious and sumptuous. He moves beyond the hackneyed approaches to colour and explores botanical palettes which create distinct atmospheric experiences of romance, energy and reflection. A true inspiration.' Jo Thompson

'All hail Sean Pritchard! His displays are full of wit, stunning colour, singular authenticity – and just damn joyous.' Joely Richardson

'I wish I could do the flowers like Sean does. Like all good artists he makes it seem effortless and easy – but the beauty and spontaneity he conjures is grounded in his intelligent study of how colour theory works – and this new manual for flowers is his testimony to us. If you use it properly it is bound to be transformative.' Ruth Guilding, The Bible of British Taste
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Sean Pritchard's hotly anticipated new book, Atmosfloric: Flower colour in home and garden explores how to grow flowers for colour and bring them indoors for visual impact and atmosphere.

The garden allows us to play with colour. Unlike the colours in our interiors, colour in the garden is fleeting and fickle, and with that comes an exciting opportunity to experiment with a changing performance of colour month after month and to bring those colours indoors for constantly changing displays.

Colours are considered in three mood-based chapters: Romantic, Energetic and Reflective. For each chapter Sean reveals his favourite flowers to grow (with plant lists and inspirational planting plans) and shows them in a range of inspirational gardens and interiors.

As with Outside In the photography is by the author, who has photographed some highly sought-after gardens and interiors in England and France including the iconic Charleston Farmhouse and Kettle's Yard, plus the homes of Richard E Grant, Sam McKnight, Marin Montagut, Butter Wakefield, Isabel and Julian Bannerman and Anthony Watson of Atelier Vime.

Sean also takes a personal look at colour theory and explores the relationship that gardeners and gardener-artists have had with colour through history.

Praise for Sean Pritchard's first book, Outside In:

'I devoured this sumptuously British step-by-gorgeous-step guide to when to seed, plant and pluck in a single sitting.' – Richard E. Grant

'Outside In: A Year of Growing & Displaying is that rare thing – the most ridiculously beautiful coffee-table book that is also a mine of useful information when it comes to what to grow when for year-round cut flowers. His interiors aren't too shabby, either.' – India Knight

'Outside In is not only stuffed full of practical advice and tips on nurturing a garden and displaying plants and flowers in the home, it is also a thing of romantic beauty. Sean's overflowing, colourful arrangements have put a smile on my face countless times: he has a natural ability to put together flowers, books, fabrics and assorted treasures in a way that feels effortless, charming and deeply personal.' – Luke Edward Hall

'Armed with flower-whisperer Sean A. Prichard's new book, mom can bedeck her home with backyard-blooms year-round-or just luxuriate in the pretty pictures while sipping a nice cuppa.' – Wall Street Journal

'Inventive, considered, and thoughtful design.' – House & Garden

– Begin with the key elements of taste, before learning how wine is made and the effect this has on flavour.
– Familiarize yourself with every significant grape variety and the wine countries of the world, including a complete directory of international wineries to visit.
– Dive into natural, orange and low-alcohol wines, and enjoy expert at-home food and wine matching.
– Prepare for a changing world of wine, with features on everything from urban wineries to PiWI grapes.

A Taste for Wine includes ten step-by-step tasting practices in which to apply your newfound knowledge, interspersed throughout the book:
1. Classic Whites
2. Classic Reds
3. Full, Rich Whites
4. Crisp, Delicate Whites
5. Soft, Juicy Reds
6. Sparkling Wines
7. Comparing Sweetness
8. Fortified Wines
9. Full Rich Reds
10. Taste Trends

This book is the perfect Christmas gift for coffee lovers.

An in-depth guide to the dynamic world of coffee production by the Sunday Times bestselling* author of How to Make the Best Coffee at Home, James Hoffmann.

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For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. This expanded and fully updated 3rd edition contains new chapters on decaffeination and steep and release brewers, as well as additional origins of note such as Australia, Japan and Puerto Rico.

Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.

Country by country – from Bolivia to Zambia – James identifies key characteristics and the methods that determine the quality of that country’s output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.

*In the Sunday Times top ten non-fiction manuals chart, w/c September 19, 2022

‘Diana Henry is thrillingly alive to both the poetry and the practicalities of food, and reading her is a nourishing, resonant pleasure in itself.’ Nigella Lawson

‘An all too rare blend of sensible and sensuous writing on food. Up there with Elizabeth David’s An Omelette and a Glass of Wine, this book will last.’ Louise Kennedy, author of Trespasses

‘Diana writes like a dream’ Daily Mail

‘The food writers’ food writer’ Mark Diacono

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‘A table is where we eat and talk, where we connect…What and how we eat remains a source of constant fascination to me, as is how particular ingredients spread across the world. I want to make links and trace patterns. Food is about history, geography, our habits, imagination and how we relate to each other.’ Diana Henry

For Diana’s many admirers, her evocative writing about places, people and food brings just as much pleasure as her delicious recipes. Around the Table is a beautiful collection of some of Diana’s very best essays, handpicked from more than two decades of her beloved cookbooks.

Moving, funny and incisive, together these pieces form a memoir through food.

‘Space for only one wine book in your life? This is it.’ Howard G. Goldberg, The New York Times

THE WORLD’S BESTSELLING ANNUAL WINE GUIDE

Hugh Johnson’s Pocket Wine Book is the essential reference book for everyone who buys wine – in shops, restaurants, or on the internet. Now in its 49th year of publication, with 32 extra pages for this new edition, it has no rival as the comprehensive, up-to-the-minute annual guide to wine.

Providing clear succinct facts and commentary on the wines, growers and wine regions of the whole world, the book also reveals which vintages to buy, which to drink and which to cellar, as well as the best growers to look for and why. Hugh Johnson’s Pocket Wine Book 2026 gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both.

This latest edition of Hugh Johnson’s Pocket Wine Book includes a supplement on the pricing of wine, explaining why some wines are more expensive than others, the actual costs behind vineyards and winemaking, and how we can use this knowledge to buy cleverly at a time when wine prices are rising. New Yorker cartoonist, Hilary Fitzgerald Campbell, provides the illustrations.

The perfect gift for cookbook lovers everywhere, with gold foil finish and ribbon marker. A brand new collection of inspiring recipes from Sunday Times bestselling author Sabrina Ghayour – each designed to be as easy as possible.

Every recipe in Persiana Easy make irresistible Middle Eastern flavours simple. From midweek meals and traybakes to pastries and sweet treats, every recipe is accompanied by a photograph to make beautiful cookery easier than ever.

CONTENTS INCLUDE:
Dips, Snacks and Light Bites including Sweet Potato, Basil and Feta Dip; Crispy Za’atar Salt and Pepper Prawns; Popcorn Halloumi
Bread and Pastry: including Turkish Pide Bread; Easy Bake Bagels(ish); Fig, Goat Cheese, Thyme and Honey Rolls
Salads: including Smoked Aubergine Salad with Pickled Chillies and Feta; Duck and Pomegranate Salad with Honey Pomegranate Sauce; Broad Bean, Pea, Orange and Goats Cheese Salad
Midweek Meals: including Lamb Kofta Patties with Yogurt and Burnt Orange; Butterflied Orange Paprika Butter Chicken; Shish Kebab
Comfort Food: including Turkish Lentil Soup; Couscous Royale with Spiced Lamb Shanks; Orange Spiced Pork with Charred Spring Onions and Pineapple
Roasts and Traybakes: including Spiced Saffron Chicken Kebabs; Tray-baked Harissa Lamb Chops; Baked Meatballs with Tomato, Harissa and Feta
Vegetables and Side Dishes: including Hot and Sour Green Beans; Mashed Chickpeas with Spice Oil; Stuffed Baby Peppers with Date Couscous and Feta
Sweet Treats: including Citrus and Spice Almond Tart; Bokaj; Apple Borek

Praise for Sabrina Ghayour:
‘Sabrina Ghayour’s Middle-Eastern plus food is all flavour, no fuss – and makes me very, very happy’ – Nigella Lawson
‘I don’t think she could write a dull recipe if she tried. Every one an elegantly spiced delight.’ – Tom Parker Bowles
‘The golden girl of Persian cookery’ – Observer
‘Chef Sabrina Ghayour’s new recipes deliver maximum flavour with the greatest of ease – perfect for busy lives’ – Sainsbury’s Magazine

Persiana Easy was a Sunday Times bestseller on 20th August 2025. It was a Times Food & Drink Book of the Year on 29 Nov 2025.

From the bustling streets of Palermo to the colourful markets of Cefalù, from arancini to cannoli, Sicily is home to some of the world’s freshest, most delicious food. In this collection of recipes curated by Sicilian Enza Genovese, travel the entire island of Sicily in food, learning how to easily prepare the tastiest hallmark dishes of this Italian region, alongside some new favourites, at home.

Chapters include:

Antipasti: arancini, Nonna’s eggplant parmigiana, Sicilian focaccia
Pasta: Casarecce alla Norma, spaghetti with ricotta and pistachios, sardine bucatini
Risotto and couscous: artichoke and pea risotto, Trapanese couscous, lobster risotto
Meat: meatballs in white sauce, pork ragu, vegetable polpettone
Fish: stuffed calamari, swordfish with capers and almonds, tuna millefoglie