This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
GB
Pocketmags Digital Magazines
   You are currently viewing the United Kingdom version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Delicious Magazine > November 2016 > Best books of 2016

Best books of 2016

Looking for a present for a bookish food lover (or yourself)? We’ve sifted through the year’s offerings to bring you the gold

FOR PUDDING FANS

Pride and Pudding (£20; Murdoch Books) Written, photographed and designed by the talented Regula Ysewijn (aka blogger Miss Foodwise), this is one of the most beautiful and well researched books to land on our desks this year. It's a history of what's (arguably) Britain's greatest claim to culinary fame: puddings - sweet, savoury, boiled, steamed and baked - from the 14th century to now.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - November 2016
If you own the issue, Login to read the full article now.
Single Issue - November 2016
£3.99
Or 399 points
Annual Digital Subscription
Only £ 2.50 per issue
Get the last 3 back issues free with this subscription
SAVE
37%
Was £29.99
Now £29.99
6 Month Digital Subscription
Only £ 2.66 per issue
SAVE
33%
£15.99
Or 1599 points

View Issues

About Delicious Magazine

The November issue of delicious. is all about celebration. You’ll find a 20-page mix-and-match dinner party planner, as well as the recipes Rick Stein and his chef friends love to cook for others; even our midweek recipes have had a smart makeover. There are also guides to party fizz and cooking with spice. And with Christmas on the horizon we’ve asked Chetna Makan from GBBO to share her stunning festive cake recipe and compiled the ultimate gift guide for foodies so you can start planning now.