Post on 17-Mar-2016
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Food & Drink
Healthy Eating
Health & Beauty
Gardening
Lifestyle, Gift & Reference
Vincent Square Books
Duncan Petersen Publishing
Stocklist
Index
2
64
76
92
104
116
118
124
128
ContEntS
FOOD & DRINK
3
Kitchen & Co
French & Grace began sharing their food experiments with the world through their award-winning blog Salad Club. Its popularity prompted the two to found a supper club in Ellies flat where 30 complete strangers would come together round the kitchen table to enjoy three- or four-course meals for a donation. Kitchen & Co. conveys the informal, improvisational character of these meals with dishes created around fresh, seasonal ingredients. Think Oeufs en Cocotte in Spring; Grilled Lamb Chops and Salad Club Mezze for Summer; a Flourless Chocolate, Prune and Brandy Cake for Autumn; and Gin and Juniper Pork with Leek and Parmesan-Stuffed Squash for Winter. The 100 recipes reflect Rosie and Ellies culinary adventurousness, built on a shared love for fresh produce and unusual ingredients. Turn the pages for their lazy weekend brunches, hearty working lunches and suppers to die for.
Format: 280 x 200mm
Extent: 176pp
ISBN: 978-0-85783-032-6
Price: 16.99 paperback/flaps
Colour photography by Laura Edwards
Publication Date: April
Rights: World
ROsIe FReNch & ellIe GRace
First through their supper club and now through their Brixton Village restaurant, Rosie French and Ellie Grace have proved that they combine a serious instinct to feed with lashings of good taste. The Salad Club girls have put all of that killer culinary knowledge between covers, so you can import their brilliant ideas into your kitchen. JAy RAyNER, Observer
Rosie French and Ellie Grace are the dynamic duo behind Salad Club, named best food blog by the Observer Food Monthly in 2010. Their restaurant, French & Grace, opened in Brixton market in 2011. www.saladclub.wordpress.com
FOOD & DRINK
5
The Contented Cook
Delicious food doesnt need to be complicated or difficult. In The Contented Cook Xanthe Clay pares back all the effort to show you how simplicity is key; both saving you time and allowing the quality of your ingredients to shine through. Her relaxed philosophy embraces gluts and special occasions a one-pot dish of Chicken with Walnut Pesto and Pomegranate is perfect family food for a weekday evening, and Duck Breasts with Sweet Potato Pure and Parsnip Crisps takes all the stress out of entertaining for friends. Arranged according to seasons, and with sections on Spring Baking, A Summer Buffet Party, An Autumn Mezze and Winter Canaps, the recipes capitalise on natures bounty to provide effortless, mouthwatering solutions at every turn.
Format: 250 x 210mm
Extent: 224pp
ISBN: 978-0-85783-023-4
Price: 19.99 PLC
Colour photography by Tara Fisher
Publication Date: June
Rights: World
XaNthe clay
Xanthe Clays Readers Recipes column is one of my favourites. NIGELLA LAWSON
Xanthe Clay trained at Leiths
School of Food and Wine and has
worked as a chef and a caterer.
She is food columnist for the Daily
Telegraph and has contributed
to Olive, bbC Good Food and
delicious magazines.
FOOD & DRINK
7
Irish Traditional Cooking
Irelands rich culinary heritage is brought to life in this new edition of Darinas bestselling Irish Traditional Cooking. With 300 dishes, including 100 new recipes, this is the most comprehensive and entertaining tome on the subject. Each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next. Darinas fascination with Irelands culinary heritage is illustrated with chapters including Broths & Soups, Fish, Game, Vegetables and Cakes & Biscuits. She uses the finest of Irelands produce to give us recipes such as Sea Spinach Soup, Potted Ballycotton Shrimps with Melba Toast and Rhubarb Fool. First published nearly twenty years ago, and now extensively revised and updated with a foreword by Coleman Andrews and an introduction by Regina Sexton, this new edition allows Darina Allen to share her enthusiasm for Irelands fresh, wholesome, seasonal food with a new generation of cooks.
Format: 255x 195mm
Extent: 288pp
ISBN: 978-0-85783-033-3
Price: 25 hardback
Colour photography by Kristin Perers
Publication Date: March
Rights: World
DaRINa alleN
Flipping through Allens book is the culinary equivalent of being given a big hug. NIGEL SLATER
Darina Allen is Irelands best-known food
ambassador and runs the world-renowned
cookery school at Ballymaloe, Ireland.
She is the author of Forgotten skills of
Cooking, A Year at ballymaloe Cookery
school, Healthy Gluten-free eating and
most recently, Forgotten skills of Cooking.
She has won many awards including
for outstanding contribution to the Irish
culinary sector by Euro-Toques in 2007.
FOOD & DRINK
9
Warm Bagels & Apple Strudel
Enjoy this wonderful book! SI AND DAVE, THE HAIRy BIKERS
When Jewish people talk of life, they talk of food; favourite dishes layer their conversations and locked in each morsel is a reminiscence waiting to be revived. Food writers Ruth Joseph and Simon Round have come together to take you on a mouthwatering exploration of recipes lovingly created by generations of Ashkenazi and Sephardi Jewish mothers for family meals and festive celebrations. A comprehensive guide to Jewish cookery, with chapters such as Soups, Vegetables, Fish, Poultry, Desserts, Bread and Passover, there are recipes to suit every meal and celebration. Delectable recipes include Baba Ganoush, Sephardi Hot Spiced Fish, Salt Beef with Knaidlach, Apple Strudel, Pretzels and the perfect Plava. Alongside these classic recipes are more modern creations, such as Ruths delicious low-fat Lockshen Pudding and her granddaughters favourite Fig Rolls. Ruth also includes a demystifying glossary of terms and an easy-to-digest breakdown of Jewish dietary laws.
Ruth Joseph is a prize-winning author
and has appeared in several TV
programmes including The Hairy bikers:
Mums still Know best. She contributes
to the Jewish Chronicle, and has also
written for the Guardian, the Daily
express and red magazine.
Simon Round is a features writer,
television critic and former food editor
for the Jewish Chronicle.
Format: 250 x 210mm
Extent: 240pp
ISBN: 978-0-85783-054-8
Price: 25 hardback
Colour photography by Isobel Wield
Publication Date: April
Rights: World
Ruth JOseph & sImON ROuND
FOOD & DRINK
11
Jos Pizarros Spanish Flavours
Following on from the award-winning seasonal spanish Food, Pizarro takes a closer look at the regions of Spain and the exceptional ingredients that make each area so special. Using his knowledge and flair, he creates alluring dishes that not only showcase Spanish flavours, but are also simple to prepare. This is a personal collection of Spanish classics, twists on classics and Pizarros own recipes inspired by regional ingredients. From a classic, comforting Slow-cooked Beans with Partridge, Bacon and Garlic to a refreshing Cava and Lemon Sorbet with Candied Lemon Peel, Pizarro offers fail-safe recipes that are easy, delicious and exciting.
Format: 250 x 210mm
Extent: 240pp
ISBN: 978-0-85783-026-5
Price: 19.99 PLC
Colour photography by Emma Lee
Publication Date: May
Rights: World
JOse pIzaRRO
Jos is one of a handful of people who have made London into one of the best places in the world to eat Spanish food. RICK STEIN
Jos Pizarro worked at the award-
winning Meson de Doa Filo in Madrid
before coming to London, where he
helped set up the Brindisa restaurants.
Pizarro now runs his own tapas bar
called Jos and restaurant called Pizarro
in Bermondsey Street, London. He
appears on BBCs saturday Kitchen,
UKTVs Food Market Kitchen and
featured in Rick Steins series on Spain.
FOOD & DRINK
13
The Picnic Cookbook
In this inspirational new book, Annie Bell gives one of our favourite pastimes a new lease of life. Whether its a last-minute decision, has been planned in advance, is for several people or just the family, youll find everything you need to know to throw the perfect picnic. The book is packed with practical advice, from essential equipment to cooking on location and eating outside in cold weather. With plenty of mouthwatering recipes to choose from, such as Oven-roast Ratatouille, Quinoa Tabbouleh, Maple-glazed Ham and Cherry Tomato and Parmesan Galettes, The Picnic Cookbook demonstrates that you can create a scrumptious outdoor eating experience without spending hours in the kitchen beforehand.
Format: 234 x 189mm
Extent: 176pp
ISBN: 978-0-85783-024-1
Price: 15.99 paperback/flaps
Colour photography by Jonathan Bell
Publication Date: May
Rights: World
aNNIe Bell
The queen of outdoor cooking. SHEILA DILLON, BBC FOOD PROGRAMME
Annie Bell spent several years as cookery
writer for vogue, then as food writer on
the Independent. She currently writes for
the Mail on sundays YOU magazine, and
is a contributor to Country Living. She
was winner of the Guild of Food Writers
Cookery Writer of the year in 2003. Her
previous books include the Gorgeous
series, The Camping Cookbook and soup
Glorious soup.
FOOD & DRINK
15
Bread
Nick Malgieris bread is a masterclass from a master baker. It takes you step-by-step through the essential building blocks of baking, from ingredients, equipment and techniques, right through to the accomplished heights of slow-rise, two-step, sourdough, pumpernickel the varieties are endless. Taking inspiration from all over the world, Nick provides a dazzling array of recipes that will showcase your beautiful bread, from Sicilian Pasta with Breadcrumbs, Calzone, Empanadas to the Total Heaven Chocolate Almond Cake. Nothing beats the deliciously warm aroma and taste of freshly baked bread, and this is the baking resource to turn to again and again.
Format: 255 x 225mm
Extent: 192pp
ISBN: 978-0-85783-008-1
Price: 25.00 hardback
Colour photography by Romulo Yanes
Publication Date: November
Rights: World
NIcK malGIeRI
Nick Malgieri, former executive pastry chef
at Windows on the World, is a director of
the baking programme at the Institute of
Culinary Education in the United States.
The author of 8 cookbooks, his recipes
have been published in The New York
Times, Food & Wine and Gourmet, and he
is a frequent contributor to The Washington
Post. Nick has made many television
appearances, including on Food Network
and Martha Stewart.
Mr Malgieri is an inspiring coach. THE NEW yORK TIMES
FOOD & DRINK
17
A Nigella for the next generation. OBSERVER FOOD MONTHLy
Rosie Lovell runs Rosies Deli Caf in Brixton
market, London, as well as organising regular
supper clubs. Rosies blog was featured in the
Independents best 50 food websites www.
rosiesdelicafe.blogspot.com. Her recipes
have featured in Observer Food Monthly and
Grazia. Her first book, spooning with rosie,
was published in 2009.
Supper with Rosie
Most of us have recipes either given to us by friends or handed down the generations that make up our culinary comfort zone. In supper with rosie, Rosie brings together dishes taught her by her mother and friends and picked up on her travels, and shows us how to experiment with food and to have fun while doing so. Her recipes blend old-fashioned principles of frugal cooking using seasonal and store cupboard ingredients with a multicultural influence to bring you accessible dishes full of flavour. Chapters include: Weeknights In everyday, inexpensive suppers for 23 people; Feasts for Friends impressive meals for larger numbers; A Bowl of Comfort dishes for when you need cheering up; and Weekend Cooking recipes for when you have time to indulge in the pleasure of cooking from preserving, to baking a luxurious cake.
ROsIe lOvell
Format: 240 x 210mm
Extent: 192pp
ISBN: 978-0-85783-053-1
Price: 16.99 paperback/flaps
Colour photography by Georgia Glynn Smith
Publication Date: May
Rights: World
FOOD & DRINK
19
An important addition to any cookery collection and an excellent tool for every keen cook. I recommend it to you. CLARISSA DICKSON WRIGHT
Natasha Edwards grew up on Mersley Farm
popularly known as the garlic farm since her
father, Colin Boswell, planted his first crop on the
Isle of Wight in 1977. Over the years, as the farm
has expanded to grow an annual crop of 60 acres
with over 20 varieties to its name, Natasha's
passion for this incredible plant has remained
undimmed. She is still at the heart of the family
business and recently wrote and published The
Garlic Farm Cookbook.
Garlic: The Mighty BulbGrowing up on the world-famous garlic farm on the Isle of Wight means that Natasha Edwards knows a thing or two about 'the mighty bulb'. Garlic is her comprehensive guide to using garlic at home and harnessing its extraordinary healing power. A collection of 50 simple and varied recipes celebrates our daily use of garlic in the kitchen, from classic dishes such as Aoli and Chicken with 40 cloves of garlic to salad dressings and immune-boosting winter soups. Natasha also gives advice on growing your own (the best varieties for health and flavour) and how to cultivate and store the plant to maintain its remedial properties. And as garlic contains incredible health benefits, supported by both scientific and herbalist traditions, Natasha shows you how to incorporate garlic into your medicinal toolkit, providing home remedies for specific ailments, and advice on how to maximise its therapeutic power.
Natasha eDwaRDs
Format: 234 x 189mm
Extent: 160pp
ISBN: 978-0-85783-060-9
Price: 14.99 paperback/flaps
Colour photography by Peter Cassidy
Publication Date: March
Rights: World
FOOD & DRINK
21
Annie Bells Baking Bible
In this beautifully illustrated book with over 100 photographs, Annie Bell explains the techniques that produce perfect results every time, whether baking a fruit cake, swiss roll, biscuits, scones, flapjacks or meringues. She creates sweet treats for all occasions, from childrens birthdays to Christmas, sharing her foolproof recipes that will ensure you never again bake a cake that fails to rise or sinks in the middle. And with a huge variety of recipes for everything from really great chocolate brownies, to a delicious carrot cake and tangy lemon and polenta cake, all packed into one practical volume, this is the only baking book you'll ever need.
Annie Bell is a bright light among Britains food writers. NIGEL SLATER
MAKES 9 1 6 L A RGE , O R
2 5 M I N I AT URE SQUARE S
225g unsalted butter, chilled and diced
100g golden caster sugar
200g plain flour
115g ground almonds
1 teaspoon vanilla extract
100g unsalted butter
70g golden caster sugar
1 tablespoon golden syrup
275g dulce de leche, e.g. Nestl Caramel1/3 level teaspoon fine sea salt
200g dark chocolate (approx. 50 per cent cocoa solids), broken into pieces
25g white chocolate chips
K I T
Food processor
23cm non-stick square brownie tin, 4cm deep
Clingfilm
Cocktail stick or skewer
L I T T L E E X T RA S
Unsalted butter for greasing
millionaires shortbreadIts title precedes it, the lottery winner among bars. There is, however, a lot of mediocre stuff around that is definitely a few bob short of a million, and it is very worthwhile making your own.Place all the ingredients for the shortbread in a food processor and whizz to a dough. Butter a 23cm non-stick square brownie tin, 4cm deep. Press the shortbread into the base of the tin you can lay a sheet of clingfilm over the top if you wish and use your fingers to help smooth it. Prick all over with a fork, loosely cover with clingfilm and chill for at least 1 hour.
Preheat the oven to 140C fan oven/160C electric oven and bake the shortbread for 45 minutes until very lightly coloured, then leave it to cool.
Place all the ingredients for the caramel in a small non-stick saucepan and bring to the boil, stirring until melted and amalgamated. Simmer very gently for 89 minutes, stirring frequently and then pour over the shortbread base. Leave to cool for at least an hour until set; overnight is even better.
To make the chocolate topping, melt the dark chocolate in a bowl set over a pan with a little simmering water in it. Pour over the caramel and smooth out in a thin layer. Melt the white chocolate in the same way in a clean bowl. To decorate, drop quarter teaspoons of white chocolate on top of the dark and marble it by swirling with a cocktail stick or skewer. Set aside in a cool place until set but still soft, then cut into squares (a small serrated knife is best for this) and leave to set completely in a cool place. If chilling, remove from the fridge 1530 minutes before serving. This will keep well in a covered container for several days somewhere cool.
T I P
You want a fine sea salt here rather than the usual coarse one, which may not dissolve effectively.
68 ANN I E B E L L S B A K I NG B I B L E134 ANN I E B E L L S B A K I NG B I B L E
Snowy white meringue and blood-red strawberries look deliciously dramatic. This is something like a composed version of an Eton Mess, but somehow in pavlova form it does for decadent tea times as well as after dinner. Within your choice of red fruits, lean heavily towards raspberries, and, if you can get them, some loganberries and wild strawberries for a real treat.Preheat the oven to 200C fan oven/220C electric oven. Using an electric whisk, whip the egg whites in a bowl until they form stiff peaks, then scatter over the caster sugar a few tablespoons at a time, whisking well with each addition. Gradually whisk in the cornflour and then the vinegar, by which time you should have a very stiff, glossy meringue.
Cut out a circle of baking paper about 23cm in diameter and place this on a baking tray. Spoon the mixture onto the circle, taking it almost to the edge of the paper, and swirl the top with the spoon. Place the pavlova in the oven, reduce the temperature to 110C fan oven/130C electric oven and bake for 1 hours. Remove the pavlova from the oven and leave it to cool.
For the top, place one-third of the berries, the icing sugar, eau-de-vie (if using) and lemon juice in a liquidiser and blend to a pure. Pass through a sieve into a bowl, taste and add more sugar or lemon juice as necessary. Halve or quarter any large strawberries and mix the remaining fruit into the sauce.
Shortly before serving, carefully tip the pavlova onto its side, gently pull off the paper and place the meringue on a large serving plate or cake stand. Pour the cream into a bowl and whisk to fluffy peaks, taking care to stop before it turns buttery. Spoon the cream into the centre of the pavlova and then spoon the berries and sauce on top dont worry if it trickles down the sides. Serve straight away.
Sift over 25g of cocoa powder with the cornflour. For the top gently melt 100g milk chocolate, broken into pieces, in a bowl set over a pan with a little simmering water in it, then leave to cool to room temperature. Drizzle the chocolate over 300ml whipped cream and fold over a couple of times until it appears marbled. Spoon the cream into the centre of the pavlova and scatter over some chocolate curls or shavings. You can prepare it to this point up to an hour in advance, in which case chill it.
red berry pavlova
S ER V E S 6
F OR T H E PAV LO VA
6 large egg whites, at room temperature
350g white caster sugar
1 tablespoon cornflour
1 teaspoon white wine vinegar
FOR T H E T O P P I NG
800g red berries, hulled
40g icing sugar
2 tablespoons raspberry eau-de-vie or kirsch (optional)
a squeeze of lemon juice
300ml double cream
K I T
Electric whisk
Baking paper
Baking tray
Liquidiser
chocolate pavlova
210 ANN I E B E L L S B A K I NG B I B L E
A friend, Jo Higgo, told me about her magic cheesecake that sounded too good to be true. No gelatine, no eggs and no baking when the lemon juice combines with the cream and condensed milk it magically sets. So this ones a great standby. Break the digestives into pieces, and whizz to crumbs in a food processor. Alternatively, you can place them in 2 plastic bags, one inside the other, and gently crush them using a rolling pin. Combine with the melted butter and press onto the base and sides of a 23cm non-stick cake tin with a removable base, 4cm deep. Pop into the freezer while you make the filling.
Combine the cream and condensed milk in a large bowl, fold in the lemon zest and gradually beat in the lemon juice using a large spoon, when the mixture will thicken. Spoon this over the base, smoothing the surface. The dulce de leche needs to be a thick trickling consistency, so if necessary blend it with a drop of water about a teaspoon should do it. Spoon this in a spiral over the surface of the cheesecake and, using the tip of a metal skewer, marble it by tracing a figure-of-eight along the line.
Cover with clingfilm and chill for several hours, when it will set further. It keeps well for several days in the fridge.
magic lemon cheesecakeMAKES 1 X 2 0 CM CHE E S ECAKE200g digestive biscuits100g unsalted butter, melted
300ml double cream
2 x 400g tins of condensed milk
finely grated zest and juice of 2 lemons
30g dulce de leche, e.g. Nestl Caramel
K I T
Food processor
2 plastic bags and a rolling pinfor the biscuit crumbs
23cm non-stick cake tin with a removable base, 4cm deep
Skewer
Clingfilm
This was one of my mothers party pieces, something I grew up with and have very fond memories of. An oldie but a goodie, digestives remain one of our best and easiest routes to a cheesecake base.Preheat the oven to 180C fan oven/200C electric oven. Gently melt the butter in a small saucepan over a low heat. Place the digestives inside 2 plastic bags, one inside the other, and crush them to fine crumbs using a rolling pin. Tip them into the saucepan with the melted butter and stir to coat them. Transfer the mixture to a 20cm non-stick cake tin with a removable base, 5cm deep, and press down firmly using your fingers or the bottom of a tumbler.
Place all the ingredients for the filling, except the soured cream, in the bowl of a food processor and whizz until smooth. Carefully pour the mixture on top of the biscuit-crumb base I like to use the back of the spoon as a chute to avoid disturbing the crumbs. Bake the cheesecake for 30 minutes until it is just set and slightly risen; it may also be starting to colour. Remove from the oven and allow it to settle for 510 minutes before smoothing the soured cream over the surface. Return to the oven for a further 10 minutes it may still appear slightly shiny and liquid when you take it out of the oven, but it should firm up on cooling and chilling.
Leave the cheesecake to cool, then cover it with clingfilm and chill overnight. Serve chilled.
retro lemon cheesecakeMAKES 1 X 2 0 CM CHE E S ECAKEFOR T H E C RUS T
50g unsalted butter
150g plain digestives
FOR T H E F I L L I NG
350g full-fat cream cheese
150g golden caster sugar
4 medium eggs
finely grated zest and juice of 2 lemons
1 teaspoon vanilla extract
300ml soured cream
K I T
2 plastic bags and a rolling pin for the biscuit crumbs
20cm non-stick cake tin with a removable base, 5cm deep
Food processor
Clingfilm
Format: 250 x 210mm
Extent: 288pp
ISBN: 978-0-85783-025-8
Price: 25 hardback
Colour photography by Con Poulos
Publication Date: October
Rights: World
aNNIe Bell
Annie Bell spent several years as cookery
writer for vogue, then as food writer on
the Independent. She currently writes for
the Mail on sundays YOU magazine, and
is a contributor to Country Living. She
was winner of the Guild of Food Writers
Cookery Writer of the year in 2003. Her
previous books include the Gorgeous
series, The Camping Cookbook and soup
Glorious soup.
FOOD & DRINK
23
Clodagh's Kitchen Diaries
Clodaghs Kitchen Diaries takes you through a cooking year month by month. Packed with advice on what to eat when and tips for preserving the harvest, her inspirational recipes include dinner party menus for special occasions; monthly soup, salad, sandwich and vegetable specials from her restaurant; and cakes for occasions such as Mothers Day, Easter and Christmas. Think Red Velvet Cakes for Valentines Day, Orange and Cardamom Pancakes for Shrove Tuesday, and Fish of the Month dishes. Whether its writing a new menu for her restaurants, developing recipes for her bakery or re-creating delicious dishes found on trips abroad, Clodaghs diary is filled with wonderful culinary adventures and tricks of the trade, shared here for the first time.
'McKenna is Irelands answer to Rachael Ray or Martha Stewart, a multi-talented food & home personality at the head of a fast growing media empire. FORBES
25
january
Put the grated apple and vegetables, salad leaves and chickpeas in a mixing bowl. Add the juice and zest of the orange and lime along with the olive oil. Season with salt and pepper and toss well. Sprinkle the toasted pumpkin seeds on top and serve.
PoWer me Salad
Serves 2 1 apple, grated1 carrot, grated
1 beetroot, grated1/2 fennel, grated80g salad leaves
80g can chickpeas, rinsed and drainedjuice and zest of
1 orangejuice and zest of 1 lime
50ml extra virgin olive oil
50g pumpkin seeds, toasted
sea salt and freshly ground black pepper
This is the number one selling salad in my restaurants. Packed with flavour yet light and nutritious, it's the
perfect antidote to the party season.
75
march
Break the chocolate into a heatproof bowl suspended over a saucepan of simmering water. Melt the chocolate, stirring often to make sure that no lumps form.
Remove the bowl from the heat and stir in the cream, sugar, egg yolks and coffee.
In a clean bowl whisk the eggs whites until stiff peaks form. Fold the egg whites into the chocolate mixture. Pour the chocolate mixture into individual shot glasses and put in a fridge for 1 hour or until they are set.
Before serving top with whipped double cream and decorate with a grating of chocolate or a chocolate-coated coffee bean.
MInI guInness
Makes 12 shot glasses 200g good-quality
chocolate100ml double cream
1 teaspoon caster sugar4 eggs, separated100ml good-quality
strong espresso coffee, cold
to serve200ml whipped double
creamgrated chocolate or
chocolate-coated coffee beans
The mouse is light and fluffy, but rich because I use good quality chocolate. I suggest that you use chocolate
that has 70% cocoa solids.
tIps & VarIatIons
If you are serving these for a dinner party you can make them the day before they are needed and keep them in the fridge.
You can use espresso cups or china cups for the mousses, but martini glasses will look impressive.
There are lots of variations you can try: omit the espresso coffee and fold in raspberries or 1 teaspoon cardamom seeds or the juice and zest of 1 orange.
Carefully warm a glass. Add the Irish whiskey to the warmed glass and stir in the sugar.
Pour in the coffee and, using the back of a spoon, pour the cream on to the surface of the coffee.
IrIsh Coffee
Makes 130ml Irish whiskey
2 teaspoons brown sugar100ml good-quality
strong coffeecream
Ok, Im an Irish gal and a chef and so if I cant make a good Irish coffee, well...
mOthErS DaYOn Mothers Day I like to take my mum for a beautiful afternoon tea. After all it was from her I learned my love of baking. When I was little she would bake every Saturday morning for the week ahead, filling the house with a delicious buttery, vanilla smell. Id watch from my stool, desperate to have a go on the hand-held whisk or to turn the dial on the Kenwood mixer.
One year I did a Mothers Day tea for friends who were young mums. It was very girly and feminine. I invested in a mini cupcake stand and spent a heavenly morning decorating the cakes with icing sugar flowers and butterfly decorations. You can buy amazing cupcake decorations in most good food stores. I used my prettiest china and linen and decorated the table with small jam jars of wild flowers. You can buy beautiful
little doilies that are perfect for large cakes or tarts and look gorgeous. It was a real treat but also felt a bit naughty and decadent.
At Clodaghs Bakery in Arnotts we do a Mothering Sunday high tea. Our famous buttermilk scones are very popular, so too is my mums favourite Lemon Drizzle cake. Just in case you fancy impressing mum with your home baking Ive included recipes from The Bakery in this Chapter. The main thing is not where you take your mum or the cakes, its spending time with your mum and making her feel precious and appreciated.
Format: 234 x 189mm
Extent: 320pp
ISBN: 978-0-85783-155-2
Price: 18.99 hardback
Colour photography by Kate Whittaker
Publication Date: October
Rights: World
clODaGh mcKeNNa
Clodagh McKenna studied in France and
New york, trained at Ballymaloe Cookery
School and set up a series of farmers
markets around Ireland. She writes a
monthly column for The Gloss Magazine.
Clodagh has also written for the Irish Times,
The sunday Tribune, Delicious and red,
is a regular chef presenter for UKTV's
Market Kitchen and has appeared on
television programmes such as rick stein's
Food Heroes, saturday Kitchen and The
Today show.
FOOD & DRINK
25
The Italian Table
The Italian Table is all about gathering friends and family together and combining great food with great company. Ron Suhanosky learned to cook in his Big Nonnas kitchen when he was 8 years old and so, for him, family and food have always gone together. Now his mission is to bring everyone to the table so mealtimes become family time. Everything starts with the table, as you imagine how it will be set, who will be sitting where and the kind of food you will serve. Every meal is about the enjoyment of cooking so all of the 115 recipes are kept simple. Rons fresh and modern approach to Italian cuisine includes new twists on old favourites (Aubergine and Peach alla Parmigiana) while also staying true to his roots (Castelluccio Lentil Soup for traditional New years Eve festivities). Whether its a weekday dinner or a unique celebration, The Italian Table ensures there is delicious food for every time and place and will guarantee friends and family always come back for more.
RON suhaNOsKy
When they bring together their family traditions the result is magical. MARTHA STEWART LIVING MAGAzINE
Ron Suhanosky is a regular guest on
American TV and has been featured in
The New York Times, New York magazine,
Food & Wine, The New Yorker, The
Washington Post, The boston Globe, Los
Angeles Times, AOL Food and epicurious.
Former chef-owner of the acclaimed
Sfoglia restaurants in New york, his first
book, Pasta sfoglia, won a James Beard
Award in 2010 and was selected as one
of the Best Chef Cookbooks by bon
Apptit.
Format: 255 x 225mm
Extent: 192pp
ISBN: 978-0-85783-044-9
Price: 20 hardback
Colour photography by Alberto Peroli
Publication Date: February
Rights: World
The Suhanoskys Italianate country cooking takes the whole experience to a different plane. ADAM PLATT, NEW yORK MAGAzINE
FOOD & DRINK
27
The Perfectly Tossed Salad
Mindys salads are just the sort I like to make a meal of. She ventures well beyond greens into a world of inspired and vibrant vinaigrettes, nuts, grains, fruits, herbs, spices and plenty more. Her book will have you tossing up ace salads in no time; it is brimming with good practices, exciting recipes and beautiful photography. HEIDI SWANSON, AUTHOR OF sUPer NATUrAL everY DAY
Full of leafy green vegetables and nutrient-rich superfoods, salads are often prized for being fresh, healthy and virtuous, yet they are all this and so much more simple to throw together when youre short of time, ideal for showcasing your latest farmers market find and perfect for brunches, lunches, picnics and parties. In fact, there are endless possibilities and in this beautiful and inventive collection of 100 recipes, Mindy Fox reveals just how show-stopping and delicious each one can be. She shares all her know-how with tips on choosing and preparing produce, notes on salts, olive oils and vinegars and more than a dozen recipes for delicious dressings. Packed full of mouthwatering variety and versatility, The Perfectly Tossed salad is the answer to countless weeknight suppers and weekend entertaining and is a book you will return to again and again.
Mindy Fox is the food editor of the US
magazine La Cucina Italiana and a former
editor at saveur. She has written for many
magazines in the US, including every
Day with rachael ray, and collaborated
on a number of cookery books, including
New York Times Notable Book of 2009,
The Craft of baking with Karen DeMasco
and The Perfectly roasted Chicken.
Format: 240 x 210mm
Extent: 176pp
ISBN: 978-0-85783-042-5
Price: 15.99 paperback/flaps
Colour photography by Ellen Silverman
Publication Date: May
Rights: World
mINDy FOX
FOOD & DRINK
29
Angelos cuisine is utterly unique. One can feel his passion for Asian flavours, his talent for combining them harmoniously and his uninhibited creativity in each and every one of his recipes. They all tell a story the story of a chef who lives for cooking. ALAIN DUCASSE
Angelo Sosa was mentored by Alain Ducasse
and with two hip New york eateries to his name
(the original Xie Xie and now the just opened and
highly acclaimed social eatz on Nys East Side)
he is a fascinating blend of classically trained
chef and modern visionary. He was voted one
of the 100 Sexiest Men on TV in 2010 and is
GQ magazines smartest Chef Alive for 2011. He
is currently involved in national campaigns for
brands such as Porsche.
Flavour First & Foremost
Rarely, if ever, has a chef been so open to taking risks with flavours and blending traditional European and Asian techniques with such success. In Flavour First & Foremost Angelo shares his secrets, showing you how to think like a chef when you combine flavour profiles in new and interesting ways and how to use simple techniques to get the most out of your ingredients. Chapters are organised by 9 flavours, including sweet, sour, bitter, salty, smoky and umami, and together contain 100 recipes for Angelos best known dishes including his famous Curried Tomato Soup and Bimbimbap Buger and an unbelievable Burnt Rice Milkshake (made with nutty toasted basmati rice).
Format: 280 x 170mm
Extent: 208pp
ISBN: 978-0-85783-077-7
Price: 19.99 hardback
Colour photography by William Brinson
Publication Date: May
Rights: World
aNGelO sOsa
FOOD & DRINK
31
Say It With Cake
Bake to impress with over 100 show-stopping recipes from the original boy who bakes, Edd Kimber. What better way to wow your friends and family and save money than by baking your own for special occasions? Impress your partner on Valentines Day with Lemon Love Heart Cookies, whip up a White Chocolate Rainbow Cake for your childs birthday or create an amazing Macaron Tower Wedding Cake for your friends wedding. Edds mouthwatering and innovative recipes look impressive but are simple to make. He also provides tips on decoration, assembly and presentation to help you show off your baking. Inspirational recipes include Triple-layer Tiramisu Cake, Flourless Chocolate and Blackberry Cake, Salted Caramel Truffles, Easter Nest Cupcakes, Key Lime Cake, Gingerbread House and Cherry Pie. Step-by-step instructions and beautiful colour photography will inspire you to start baking today.
eDD KImBeR
Baking requires skill and perfection, and Edds got it. MARy BERRy
Baking that stays with you long after the plates have been cleared; I still have dreams about his macarons! SUE PERKINS
Edd Kimber was the winner of the first series of The Great
british bake Off in 2010. After wowing the judges with his
innovative creations, Edd went on to gain experience at
Raymond Blanc's Michelin-starred restaurant, Le Manoir
in Oxford, before moving to London in pursuit of all things
sweet.Edd's first cookbook, The boy Who bakes, was
published in September 2011. Edd now runs macaron classes
in London, has appeared on Market Kitchen and Perfect...
as well as the bbC Good Food show and other food shows
around the country. Edd also blogs to an avid audience at
www.theboywhobakes.com.
Format: 255 x 205mm
Extent: 192pp
ISBN: 978-0-85783-097-5
Price: 16.99 hardback
Colour photography by Georgia Glynn Smith
Publication Date: September
Rights: World
FOOD & DRINK
33
Cook on a Shoestring
During tough economic times we all look to save money where we can and household spending, particularly food, is often the first area to be targeted. But that doesn't have to mean a never-ending diet of beans on toast. In Cook on a shoestring Sophie Wright shows that making meals on a budget doesn't mean settling for the same boring, tasteless dinners. With inventive and inspiring ideas for multiplying meals such as roasting a chicken and using all the leftovers to make a variety of meals from Chicken and Sweetcorn Chowder to Shredded Chicken with Pomegranate and Cardamom Scented Wild Rice to getting the best from your storecupboard staples. She also shows how sensible shopping can mean making the most of a few ingredients and avoiding buy one get one free offers going bad in the bottom of the fridge. Let Sophie show you that sacrificing on cost doesnt mean sacrificing on flavour.
sOphIe wRIGht
Format: 250 x 210mm
Extent: 160pp
ISBN: 978-0-85783-111-8
Price: 15.99 paperback/flaps
Colour photography by Jemma Watts
Publication Date: October
Rights: World
PRAISE FOR HOMe AT 7, DINNer AT 8:
Sophie's easy to follow recipes make whisking up a feast effortlessly simple. FOOD AND TrAveL
Sophie Wright is one of Britain's brightest
young celebrity chefs. Her first book,
easy Peasy, won the Gourmand Easy
Cookbook of the year award in 2008 and
Home at 7, Dinner at 8 (2011) has been
translated into French and German.
www.sophiewrightcatering.co.uk
38 meat and poultry
1 Preheat the oven to 200C/Gas 6. Put a saut pan on the hob
and add the oil, then the sausagemeat. Break the meat up with a
wooden spoon or spatula before adding the onion, garlic, celery
and chilli flakes. Cook, covered, over a low heat for 67 minutes.
2 Add the tomato pure, the beans and chopped tomatoes or
passata. Bring to the boil and simmer for 20 minutes while you
make the cobbler topping.
3 Place the flour in a clean bowl. Add the cubes of butter and rub
them into the flour using your fingers until the mixture resembles
breadcrumbs. Now add the milk and the dried oregano. Season
with salt and pepper and mix until you have a firm, smooth dough.
4 Spoon the sausage and bean mixture into a baking dish. Tear off
small golf-ball sized pieces of the cobbler dough and sit them on
top of the sausage stew. You can have a few gaps and its nice if
some bits stick upwards as these will become lovely and golden as
it cooks. Cook in the preheated oven for 2530 minutes or until the
top is golden brown.
5 Serve with a large salad.
Preparation 10 minutesCooking 1 hour
Serves 46
1 tablespoon olive oil
4 sausages, removed from skins
1 large onion, diced
2 garlic cloves, chopped
2 celery sticks, chopped
pinch of chilli flakes
1 tablespoon tomato pure
1 x 400g can butter beans, rinsed and drained
1 x 400g can cannellini beans, rinsed and
drained
2 x 400g cans chopped tomatoes
(or 600ml passata)
For the topping225g self-raising flour
90g cold butter, cubed
175ml milk
2 teaspoons dried oregano
salt and freshly ground black pepper
Sausage and Bean CobblerA cobbler is an American dish that is usually sweet, but I personally prefer it savoury. Its much like a savoury
scone or dumpling soaked in lovely rich tomato sauce what can possibly not be good about that?
1 Pour the chicken stock into a large saucepan and put over a high
heat. Once boiling, add the orzo, garlic and celery. Allow this to
cook for 1012 minutes until the pasta is completely cooked.
2 Now add the shredded chicken, peas and spring onions. Heat
through before adding the mint.
3 Serve with crusty bread or a large mixed salad.
Preparation 10 minutesCooking 15 minutes
Serves 4
750ml chicken stock (see page 174 or a
couple of stock cubes will do the trick)
50g orzo pasta
2 garlic cloves, finely sliced
2 celery sticks, finely chopped
100g, cooked roast chicken shredded
100g frozen peas
4 spring onions, finely chopped
30g fresh mint (frozen will also do)
To servecrusty bread
large mixed salad
Chicken, Orzo and Minted Pea BrothOrzo, giant couscous or even macaroni all work for this recipe. Cook this the night after having roast chicken and you can use the bones for a lovely stock. Add a handful or two of frozen petit pois with leftover meat and youll have yourself a perfectly light and healthy supper that the whole family can enjoy. Frozen herbs will work
just as well as fresh.
TIP This soup is the ideal vehicle
to use up all your leftover bits and
pieces. Everything from roasted parsnips
left over from the Sunday roast, to
mushrooms from last weeks shop that are
looking a little the worse for wear.
Simply chop everything to roughly the
same size, chuck it all into a large
saucepan and allow it to simmer.
118 pulses, grains and pasta pulses, grains and pasta 119
1 Put a large saucepan on the hob over a low heat and add the olive
oil. Once the oil is hot, add the garlic, onion, chilli and a pinch of
salt and cook for 56 minutes.
2 Now add the cumin, cinnamon, paprika and chilli powder
along with the tomato pure. Stir well and cook the spices for a
few minutes before adding the canned beans, canned tomatoes
and stock. Slowly bring the stew to the boil and cook for 3040
minutes. Season to taste.
3 Serve with boiled rice, some chopped spring onions, lime wedges
and some grated or crumbled feta, if you have it.
Preparation 10 minutesCooking 4050 minutes
Serves 6
2 teaspoons olive oil
2 garlic cloves, chopped
1 large red onion, chopped
2 large red chillies, chopped
salt and freshly ground black pepper
3 teaspoons ground cumin
teaspoon cinnamon or 1 cinnnamon stick
2 teaspoons medium paprika
teaspoon hot chilli powder
1 tablespoon tomato pure
2 x 400g cans black beans, drained
(or use aduki beans)
1x 400g can red kidney beans, drained
2 x 400g cans chopped tomatoes
250ml vegetable or chicken stock
To serveboiled rice
2 spring onions, chopped
6 lime wedges
grated or crumbled feta or goat's cheese
(optional)
Black Bean Chilli We all know how to make chilli con carne well, this is a version of that very popular in Mexican street food and is used in a whole host of different traditional recipes. This recipe is lovely just with rice, but it can also
be adapted to make burritos or enchiladas.
TIP Try making some guacamole if you have an unhappy avocado lying about.
TIP Try adding some shredded pork belly to this recipe from page 34 or if you dont have that some cooked chicken or even some spicy sausage will work equally as well for an interesting and tasty twist. Or simply spoon these perfectly spiced beans over some tortilla crisps, sprinkle with cheese and grill. Soured cream is essential!
FOOD & DRINK
35
Best of BritishWho put the Beef in Wellington?When Ed Baines joined the judges panel on ITvs britains best Dish, hedived head first into the world of true British cooking. Hundreds of people presented him with their versions of the best food this country has to offer, and here Ed brings his take on the most iconic of those to your kitchen. Over the last ten years, food has become more and more about the incredible ingredients available to us, and Ed will help you transform them into easy, delicious dishes that will wow your guests. Chapters such as Breakfast, Pies, Curries and Teatime show the wide range and depth of the now very trendy British cuisine. Lovers of traditional food will enjoy the Coddled Eggs, Pressed Ham Hock and Steak Pie, whereas adventurous cooks will be inspired by recipes such as Chicken Stuffed with Stilton and Lobster Martini.
Ever wondered where Caesar Salad comes from? Who was Benedict and whats he got to do with combining poached eggs with ham and hollandaise sauce? In this fascinating journey into culinary history James Winter, producer of BBC's saturday Kitchen, provides the answers to these questions and explores the origins of classic dishes from around the world. Who came up with them? When and what inspired them to combine certain ingredients? And why have they endured to become classics that we turn to again and again? With a total of 50 recipes including Battenburg Cake, Peach Melba, Sole Vronique, Chicken Kiev and Bloody Mary, James covers mains, desserts and even drinks. Including the quintessential version of each recipe plus hints and tips from top chefs this book will inform and inspire in equal measure.
eD BaINesJames wINteR
Format: 246 x 189mm
Extent: 240pp
ISBN: 978-0-85783-088-3
Price: 15.99 paperback
Format: 229 x 164mm
Extent: 224pp
ISBN: 978-0-85783-082-1
Price: 17.99 hardback
Colour photography by Lisa Linder
Publication Date: April
Rights: World
Colour photography by Isobel Wield
Publication Date: October
Rights: World
FOOD & DRINK
37
Adventures with Chocolate Clarissas Comfort Food
Seasonal Spanish Food Tasting
paul a. yOuNG claRIssa DIcKsON wRIGht
JOse pIzaRRO tOm KIme
New papeRBacK eDItION New papeRBacK eDItION
Format: 240 x 210mm
Extent: 144pp
ISBN: 978-0-85783-083-8
Price: 14.99 paperback/flaps
Format: 255 x 225mm
Extent: 160pp
ISBN: 978-0-85783-094-4
Price: 15.99 paperback
Colour photography by Anders Schnnemann
Publication Date: February
Rights: World
Colour photography by Lisa Linder
Publication Date: September
Rights: World
Format: 250 x 207mm
Extent: 240pp
ISBN: 978-0-85783-084-5
Price: 15.99 paperback
Colour photography by Emma Lee
Publication Date: January
Rights: World
Format: 246 x 189mm
Extent: 256pp
ISBN: 978-0-85783-085-2
Price: 15.99 paperback
Colour photography by Lisa Linder
Publication Date: February
Rights: World
An irresistible tour through 80 chocolate-based recipes, including main savoury dishes, truffles, drinks and desserts and his world-famous brownies. Independent
She gets to the heart of what good cooking is all about. From kedgeree to treacle tart she describes, in her adorable, no-nonsense style, how to produce fantastic food. BOOKSELLER
Pizarros cooking captures pure Spanish cooking. MARK HIX An unrivalled tutorial in foods that sing with flavour. ROSE PRINCE
FOOD & DRINK
39
GINO DACAMPO
Italian Home Baking Buonissimo!Ginos Pasta Fantastico!Format 255 x 205mm
Extent 208pp
ISBN 978-1-85626-978-0
Price 18.99 PLC
Colour photography by Peter Cassidy
Rights World
Format 255 x 205mm
Extent 176pp
ISBN 978-1-85626-807-3
Price 9.99 paperback
Colour photography by Kate Whitaker
Rights World
Format 255 x 205mm
Extent 208pp
ISBN 978-1-85626-975-9
Price 18.99 hardback
Colour photography by Kate Whitaker
Rights World
Format 255 x 205mm
Extent 176pp
ISBN 978-1-85626-744-1
Price 14.99 paperback/flaps
Colour photography by Kate Whitaker
Rights World
Gino brings informality and endearing enthusiasm to recipes Daily Mail
A real treat. Taste ItaliaDelicious dishes from the king
of Italian cookery Best
WINNer OF A WOrlD GOurMAND COOkBOOk AWArD:
Best ItAlIAN CuIsINe COOkBOOk
Ginos new television series, Lets do Lunch with Gino & Mel, will be airing on ITV1 every Sunday morning from July until September.
FOOD & DRINK
41Bryns kitchen Home at 7, Dinner at 8the Meat Free Monday Cookbook
less Meat More Veg
Format 250 x 210mm
Extent 272pp
ISBN 978-1-85626-980-3
Price 25 PLC
Colour photography by Jonathan Gregson
Rights World
Format 255 x 205mm
Extent 176pp
ISBN 978-1-85626-862-2
Price 14.99 paperback/flaps
Colour photography by Romas Foord
Rights World
Format 255 x 205mm
Extent 240pp
ISBN 978-0-85783-067-8
Price: 19.99 hardback
Colour photography by Tara Fisher
Rights World
Format 240 x 210mm
Extent 224pp
ISBN 978-1-85626-955-1
Price 16.99 paperback/flaps
Colour photography by Peter Cassidy
Illustrations by Tim Hopgood
Rights WorldGorgeously evocative photographs.
One of the most beautiful seasonal
cookbooks. BBC Good Food Magazine
Her recipes are quick, easy and
outrageously scrummy BellasHOrtlIsteD IN tHe GOurMAND AWArDs sPeCIAl AWArDs OF tHe
INterNAtIONAl jury CAteGOry
This is the cookbook for our time.
Mark Bittman, New York Times
BRYN WILLIAMS SOphIe WRIghT
pAuL, STeLLA & MARY McCARTNeY
RACheL De ThAMpLe
street Food revolution Dinner at Mine
Format 220 x 185mm
Extent 208pp
ISBN 978-0-85783-000-5
Price 14.99 paperback/flaps
Colour photography by Laura Edwards
Rights World
Format 215 x 255mm
Extent 288pp
ISBN 978-0-85783-028-9
Price 25.00 PLC
Colour photography by Annie Nichols
Rights World
Street food is this years hottest
trend. Independent on Sunday
If youve ever invited friends over
then panicked about what to cook
for them, Dinner at Mine is the
answer. The Telegraph
RIChARD JOhNSON ANNIe NIChOLS
Soon to be a TV series on S4C.
FOOD & DRINK
43kosher Modernseoultown kitchen
Format 255 x 225mm
Extent 208pp
ISBN 978-0-85783-036-4
Price 19.99 hardback
Colour photography by Antonis Achilleous
Rights World
Format 240 x 210mm
Extent 160pp
ISBN 978-0-85783-034-0
Price 18.99 hardback
Colour photography by Quentin Bacon
Rights World
Geila Hochermans exciting,
modern kosher dishes make
cooking kosher better, easier, and
more versatile than ever. Ming Tsai
geILA hOCheRMAN & ARThuR BOehM
DeBBIe Lee
simple Asian One-pot Meals
Format 255 x 225mm
Extent 192pp
ISBN 978-1-85626-972-8
Price 16.99 paperback/flaps
Colour photography by Antonis Achilleos
Rights World
A wonderfully tasty world of
modern, simple, one-pot meals.
The book is going straight into my
kitchen. Madhur Jaffrey
MINg TSAI
the wagamama Cookbook wagamama: Ways With Noodles
Format 255 x 205mm
Extent 192pp
ISBN 978-1-85626-649-9
Price 15.99 paperback/flaps with free DVD
Colour and b/w photography by Deirdre
Rooney
Rights World
Format 255 x 205mm
Extent 192pp
ISBN 978-1-85626-646-8
Price 14.99 paperback/flaps
Colour and b/w photography by Ditte Isager
Rights World
OVer 250,000 COPIes sOlD
WINNer OF A GOurMAND WOrlD COOkBOOk AWArD
Delicious and uncomplicated
recipes. Observer Food MonthlyNominated for an IACP Award for
Best International Cookbook
FOOD & DRINK
45Green & Blacks Chocolate recipes
Green & Blacks ultimate
Format 230 x 165mm
Extent 208pp
ISBN 978-1-85626-940-7
Price 16.99 hardback
Colour photography by Jenny Zarins
Rights World
Format 283 x 218mm
Extent 192pp
ISBN 978-1-85626-700-7
Price 14.99 paperback/flaps
Colour photography by Francesca Yorke
Rights World
Best chocolate recipes ever fact
The Sunday Times Style magazine
WINNer OF tHe GOurMAND WOrlD
COOkBOOk AWArD: Best CHOCOlAte
COOkBOOk
eD. MICAh CARR-hILLeD. CAROLINe JeReMY
Bake!
Format 255 x 225mm
Extent 224pp
ISBN 978-1-85626-918-6
Price 20 PLC
Colour photography by Quentin Bacon
Rights World
Would-be bakers could hardly ask
for a better instructor than Malgieri
Publishers Weekly
NICK MALgIeRICook Crust Dough
Format 255 x 225mm
Extent 208pp
ISBN 978-1-85626-908-7
Price 19.99 hardback
Colour photography by Jonathan Gregson
Rights World
Format 255 x 225mm
Extent 160pp
ISBN 978-0-85783-108-8
Price 16.99 paperback/flaps with free DVD
Colour photography by Jean Cazals
Rights World
Format 255 x 225mm
Extent 160pp
ISBN 978-1-85626-762-5
Price 15.99 paperback with free DVD
Colour photography by Jean Cazals
Rights World
Instructive, fun and good value
Sunday Telegraph
WINNer OF A GOurMAND WOrlD
COOkBOOk AWArD
WINNer OF tHe julIA CHIlD AWArD,
tHe IACP Best COOkBOOk OF tHe
yeAr AWArD, A GuIlD OF FOOD
WrIters AWArD AND A jAMes BeArD
FOuNDAtION AWArD
rICHArD BertINet
OVer 500,000 COPIes sOlD
FOOD & DRINK
47Indian in six stylish thai in Minutes One Pot Wonders
Format 195 x 195mm
Extent 160pp
ISBN 978-0-85783-016-6
Price 9.99 paperback
Colour photography by Gus Filgate
Rights World
Format 195 x 195mm
Extent 160pp
ISBN 978-0-85783-017-3
Price 9.99 paperback
Colour photography by Martin Brigdale
Rights World
Format 195 x 195mm
Extent 160pp
ISBN 978-0-85783-018-0
Price 9.99 paperback
Colour photography by Gus Filgate
Rights World
Simple but authentic Indian dishes with a modern
twist. YOU Magazine
Good-looking and tasting Thai meals that you can
dish up in 30 minutes. Observer Food Monthly
Good ideas for light entertaining with friends.
BBC Good Food Magazine
MONIShA BhARADWAJ VATChARIN BhuMIChITR CONRAD gALLAgheR
In three easy steps
Format 195 x 195mm
Extent 160pp
ISBN 978-0-85783-019-7
Price 9.99 paperback
Colour photography by Gus Filgate
Rights World
Haute cuisine recipes that are as simple as one, two,
three. Independent on Sunday
CONRAD gALLAgheR
FOOD & DRINK
49the Chinese kitchen the Middle eastern kitchen
the Indian kitchen the japanese kitchen the scandinavian kitchen
Format 260 x 200mm
Extent 240pp
ISBN 978-1-85626-968-1
Price 14.99 paperback
Colour photography by Julie Dixon
Rights World
Format 260 x 200mm
Extent 240pp
ISBN 978-1-85626-969-8
Price 14.99 paperback
Colour photography by Jonathan Basan
Rights World
Format 260 x 200mm
Extent 240pp
ISBN 978-1-85626-967-4
Price 14.99 paperback
Colour photography by Julie Dixon
Rights World
Format 260 x 200mm
Extent 240pp
ISBN 978-1-85626-970-4
Price 14.99 paperback
Colour photography by Martin Brigdale
Rights World
Format 260 x 200mm
Extent 272pp
ISBN 978-1-85626-871-4
Price 25 hardback
Colour photography by Anne-Li Engstrm
Rights WorldA major culinary work from the
masterchef himself Ken Hom An intriguing guide to the cuisines,
culture and history of the regions
food. Sunday Telegraph
sHOrtlIsteD FOr tHe ANDr sIMON
AWArD
Elegant and beautifully illustrated.
Daily Telegraph WINNer OF A GOurMAND WOrlD COOkBOOk AWArD
Deh-TA hSIuNg
ghILLIe BASAN
MONIShA BhARADWAJ KIMIKO BARBeR
CAMILLA pLuM
this series has sold over 500,000 copies and been translated into 9 languages.
FOOD & DRINK
51the lebanese Cookbook Indias Vegetarian Cooking
Cook Brazilian 50 Great Curries of India
tapas
Format 240 x 210mm
Extent 160pp
ISBN 978-1-85626-764-9
Price 14.99 paperback
Colour photography by Martin Brigdale
Rights World
Format 255 x 225mm
Extent 176pp
ISBN 978-1-85626-792-2
Price 14.99 paperback
Colour photography by Will Heap &
Jenner Zimmerman
Rights World
Format 240 x 210mm
Extent 176pp
ISBN 978-0-85783-154-5
Price 15.99 pb
Colour photography by Ben Fink
Rights World
Format 275 x 220mm
Extent 192pp
ISBN 978-0-85783-003-6
Price 15.99 paperback with free DVD
Colour photography by Peter Knab, Simon
Smith & Martin Brigdale
Rights World
Format 198 x 154mm
Extent 224pp
ISBN 978-1-85626-546-1
Price 10.99 paperback
Colour photography by Peter Knab, Simon
Smith & Martin Brigdale
Rights World
Format 240 x 210mm
Extent 176pp
ISBN 978-1-85626-950-6
Price 14.99 paperback
Colour photography throughout
Rights WorldAn inspiring and useful book.
Sunday Telegraph
A celebration of Indias culture of
imaginative Indian food. Delicious
A brilliant, creative and
charismatic chef. Jane Stern
OVer 1.25 MIllION COPIes sOlD
Will delight, educate and
inspire anyone who longs to
make authentic curries at home.
Nigel Slater, ObserverFresh food and an unpretentious
style. Michael Palin
huSSeIN DeKMAK
MONIShA BhARADWAJ CAMeLLIA pANJABI
LeTICIA MOReINOS SChWARTz CARLOS hORRILLO AND pATRICK MORCAS
Also available in mini format:
FOOD & DRINK
53Forgotten skills of Cooking
Ballymaloe Cookery Course
Format 250 x 210mm
Extent 600pp
ISBN 978-1-85626-788-5
Price 30 PLC
Colour photography by Peter Cassidy
Rights World
Format 250 x 210mm
Extent 640pp
ISBN 978-1-85626-729-8
Price 30 hardback
Colour & b/w photography throughout
Rights World
WINNer OF tHe ANDr sIMON
COOkBOOk OF tHe yeAr AWArD
OVer 225,000 COPIes sOlD
trishs French kitchen
Format 255 x 225mm
Extent 192pp
ISBN 978-0-85783-020-3
Price 14.99 paperback
Colour photography by Deidre Rooney
Rights World
Frances answer to Nigella
The Times
TRISh DeSeINe
Italy for the Gourmet traveller
the Italian Cookery Course
Italian Comfort Food
Format 235 x 155mm
Extent 736pp
ISBN 978-1-85626-948-3
Price 14.99 paperback
Maps and b/w photography
Rights UK & Commonwealth (ex. Canada)
Format 250 x 210mm
Extent 512pp
ISBN 978-1-85626-779-3
Price 30 hardback
Colour photography by Lisa Linder
Rights World
Format 260 x 235mm
Extent 224pp
Price 19.99 hardcover
ISBN 978-1-85626-936-0
Colour photography by Christopher
Hirsheimer
Pub date October
Rights World
Full of insights and compulsive
reading. Philippa Davenport,
Financial Times
sHOrtlIsteD FOr tHe ANDr sIMON
AWArD Comfort is what all these recipes are about
making you feel warm inside when its
freezing out. Sunday Times Style magazine
FReD pLOTKIN KATIe CALDeSI
JuLIA DeLLA CROCe
DARINA ALLeN DARINA ALLeN
FOOD & DRINK
55the Boy Who Bakes the Biscuiteers Book of Iced Biscuits
Cupcakes from the Primrose Bakery
Format 240 x 210mm
Extent 176pp
ISBN 978-0-85783-045-6
Price 16.99 hardback
Colour photography by Yuki Sugiura
Rights World
Format 240 x 210mm
Extent 160pp
ISBN 978-1-85626-941-4
Price 12.99 PLC
Colour photography by Katie Hammond
Rights World
Format 220 x 210mm
Extent 204pp
ISBN 978-1-85626-847-9
Price 16.99 PLC
Colour photography by Yuki Sugiura
Rights World If you have a sweet tooth a seriously dramatic, extravagant sweet tooth then this book has your name on it. Raymond Blanc
WINNer OF A GOurMAND WOrlD
COOkBOOk AWArDI defy you to find a better cupcake. Jude Law
eDD KIMBeR
MARThA SWIFT AND LISA ThOMAShARRIeT hASTINgS & SARAh MOORe
sweet Vegan
Format 240 x 210mm
Extent 144pp
ISBN 978-0-85783-001-2
Price 14.99 paperback/flaps
Colour photography by Penny de los Santos
Rights World
A gorgeous and inspiring cookbook. Recipes are easy and irresistible, delivering great satisfaction without any sacrifice. Myra Goodman, co-founder of Earthbound Farm
eMILY MAINquIST
Gifts from the kitchen
Format 240 x 210mm
Extent 176pp
ISBN 978-1-85626-938-4
Price 18.99 hardback
Colour photography by Catherine Gratwicke
Rights World
Truly scrumptious Easy Living
ANNIe RIgg
Homemade
Format 250 x 210mm
Extent 224pp
ISBN 978-1-85626-958-2
Price 18.99 hardback
Colour photography by Alberto Peroli
Rights World
WINNer OF A GOurMAND WOrlD
COOkBOOk AWArD
CLODAgh MCKeNNA
sAles OF OVer 75,000 COPIes
FOOD & DRINK
57james tanner takes 5 Bite Methe extraordinary Cookbook
Format 255 x 205mm
Extent 176pp
ISBN 978-1-85626-917-9
Price 14.99 paperback/flaps
Colour photography by Anders Schnnemann
Rights World
Format 260 x 205mm
Extent 272pp
ISBN 978-1-85626-976-6
Price 16.99 paperback/flaps
Colour photography by Michael Alberstat
Rights World
Format 255 x 225mm
Extent 224pp
ISBN 978-1-85626-921-6
Price 19.99 hardback
Colour photography by Georgia Glynn Smith
Rights WorldA spectacular example of how to
get the most out of your provisions
Daily Telegraph
The perfect present for the girl or
guy who likes their kitchen with a
side of caustic wit
Lifestyle Magazine
Stefan always turns food into an
adventure. Heston Blumenthal
WINNer OF tHe GOurMAND WOrlD
COOkBOOk AWArD
STeFAN gATeS
JuLIe ALBeRT & LISA gNATJAMeS TANNeR
the Great Outdoors Cookbook
the sausage Book Fish tales
Format 250 x 210mm
Extent 224pp
ISBN 978-1-85626-919-3
Price 18.99 flexi
Colour photography by Steve Lee
Rights World
Format 250 x 210mm
Extent 192pp
ISBN 978-1-85626-924-7
Price 17.00 flexi
Colour photography by Cristian Barnett
Rights World
Format 250 x 210mm
Extent 192pp
ISBN 978-1-85626-883-7
Price 19.99 hardback
Colour photography by Simon Wheeler,
Leonard Fustle, Chris Arend & Fred Greaves
Rights World
Its amazing what you can
cook outdoors... the recipes are
straightforward, cheap and really
rather idiot proof. Independent
A welcome addition to the shelf
The BooksellerWINNer OF A GOurMAND WOrlD
COOkBOOk AWArD
phIL VICKeRY
NICK SANDLeR & JOhNNY ACTON BART VAN OLpheN & TOM KIMe
FOOD & DRINK
59Full of Flavour the Modern Vegetarian
Format 240 x 210mm
Extent 240pp
ISBN 978-1-85783-006-7
Price 19.99 hardback
Colour photography by Jonathan Gregson
Rights World
Format 240 x 210mm
Extent 176pp
ISBN 978-0-85783-109-5
Price 14.99 paperback
Colour photography by Jonathan Gregson
Rights World
Maria Elias elegant, inventive
recipes will come as a breath of
fresh air Delicious
More than 120 recipes to wake up
your palate The Times
Fresh from the Freezer jam, jelly & relish
Format 240 x 210mm
Extent 176pp
ISBN 978-0-85783-002-9
Price 16.99 flexi
Colour photography by Tara Fisher
Rights World
Format 240 x 210mm
Extent 176pp
ISBN 978-1-85626-909-4
Price 16.99 PLC
Colour photography by Laura Hynd
Rights World
Ghillie James combines a Delia
Smith-esque voice of calm with a
refreshingly modern outlook
Independent
Jars and bottles of deliciousness
to dip into all year round.
Sainsburys Magazine
MARIA eLIA MARIA eLIA ghILLIe JAMeS ghILLIe JAMeS pAuL gAYLeR
A Passion for Potatoes Paul Gaylers sauce Book
Format 255 x 225mm
Extent 176pp
ISBN 978-1-85626-949-0
Price 14.99 paperback
Colour photography by Gus Filgate
Rights World
Format 255 x 205mm
Extent 224pp
ISBN 978-1-85626-800-4
Price 14.99 paperback/flaps
Colour photography by Richard Jung
Rights World
I can think of no finer chef to give
the potato its deserved place in
gastronomy Brian Turner
NOMINAteD FOr tHe GuIlD OF FOOD
WrIters COOkery BOOk OF tHe yeAr
FOOD & DRINK
61the Camping Cookbook soup Glorious soupFormat 198 x 154mm
Extent 176pp
ISBN 978-1-85626-933-9
Price 12.99 paperback
Colour photography by Jonathan Bell
Rights World
Format 255 x 205mm
Extent 176pp
ISBN 978-1-85626-913-1
Price 14.99 paperback/flaps
Colour photography by Richard Jung
Rights World
Whether youre off to a festival or on a family
holiday, pack Annie Bells Camping Cookbook, too.
Observer Food Monthly
Over 100 bowl-brimming recipes which prove
that soup can be the satisfying heart of a meal.
YOU magazine
ANNIe Bell
the Game Cookbooksunday roast
Format 255 x 225mm
Extent 208pp
ISBN 978-0-85783-749-6
Price 25.00 hardback
Colour photography by Gus Filgate
Rights World
Format 255 x 225mm
Extent 192pp
ISBN 978-1-85626-957-5
Price 14.99 paperback/flaps
Colour photography by Gus Filgate
Rights World
sHOrtlIsteD FOr AN ANDr sIMON
AWArDAll you ever need to know about
the most important family meal of
the week. Daily Express
CLARISSA DICKSON WRIghT & JOhNNY SCOTT
CLARISSA DICKSON WRIghT & JOhNNY SCOTT
the Perfectly roasted Chicken
Format 240 x 210mm
Extent 176pp
ISBN 978-1-85626-942-1
Price 19.99 hardback
Colour photography by Ellen Silverman
Rights World
There is nothing more satisfying
than the perfect roast chicken,
and no one more capable than
Mindy Fox Gail Simmons
MINDY FOx
FOOD & DRINK
63Gorgeous Greens Gorgeous DessertsGorgeous suppers Gorgeous Christmas Gorgeous Cakes(IN AssOCIAtION WItH yOu MAGAzINe)Format 240 x 240mm
Extent 192pp
ISBN 978-1-85626-839-4
Price 14.99 paperback
Colour photography by Chris Alack
Rights World
Format 240 x 240mm
Extent 192pp
ISBN 978-1-85626-742-7
Price 14.99 paperback/flaps
Colour photography by Chris Alack
Rights World
Format 240 x 240mm
Extent 192pp
ISBN 978-1-85626-818-9
Price 14.99 paperback/flaps
Colour photography by Chris Alack
Rights World
Format 240 x 240mm
Extent 192pp
ISBN 978-1-85626-846-2
Price 14.99 paperback
Colour photography by Chris Alack
Rights World
Format 240 x 240mm
Extent 192pp
ISBN 978-1-85626-614-7
Price 14.99 paperback/flaps
Colour photography by Chris Alack
Rights WorldA Green Bible for 21st century
veggies. Telegraph Magazine
Good-looking and practical and
the recipes are easy to follow.
Independent magazine
Its perfect to curl up with
on the sofa. NOW
Will make cooking over the
winter holidays as delicious and
fluster-free as possible.
Waitrose Food Illustrated
Made my mouth water.
Observer Food Monthly
ANNIe Bell GOrGeOus serIessales of the Gorgeous series total over 350,000 copies
FOOD & DRINK
6580 recipes for your Bread Maker
80 recipes for your Pressure Cooker
80 recipes for your Halogen Oven
Grand Cru the Great Domaines of Burgundy
Format 234 x 189mm
Extent 144pp
ISBN 978-1-85626-943-8
Price 12.99 paperback/flaps
Colour photography by Will Heap
Rights World
Format 234 x 189mm
Extent 144pp
ISBN 978-1-85626-944-5
Price 12.99 paperback/flaps
Colour photography by Will Heap
Rights World
Format 234 x 189mm
Extent 144pp
ISBN 978-1-85626-959-9
Price 12.99 paperback/flaps
Colour photography by Will Heap
Rights World
Format 285 x 216mm
Extent 240pp
ISBN 978-1-85626-920-9
Price 40 hardback
Rights World
Format 285 x 216mm
Extent 288pp
ISBN 978-1-85626-812-7
Price 40 hardback
Colour photography, maps and vineyard charts
Rights WorldA briskly efficient introduction to the region,
its history and its wines Decanter The finest book on Burgundy I have ever seen.
Phillip White
ReMINgTON NORMAN ReMINgTON NORMAN AND ChARLeS TAYLOR MW
rICHArD eHrlICH
hea
lthy eating
67
Becoming Clean & Lean is the simplest, most enjoyable lifestyle choice Ive made, and the only one Ive actually stuck to. And its been easy! HoLLy VALAnCe
James Duigan is one of the top
personal trainers in the world. His
many celebrity clients include elle
Macpherson, Rosie Huntington-
Whiteley, Holly Valance, Hugh
Grant and David Gandy. He also
runs an exclusive gym in London.
Clean & Lean Diet Cookbook
Continuing James Duigans Clean & Lean philosophy, this inspirational new cookbook contains more than 100 recipes and illustrates what you should be eating to keep your body in its best-ever shape. Starting with breakfasts to kick start your day the healthy way, it takes you through lunch and dinner with ideas for quick, easy meals that wont impact on your waistline. Along with Jamess trademark Bad, Better, Best columns, there is advice on the healthiest choices when eating out at a variety of locations, from a romantic meal at your favourite Italian to grabbing a sandwich at your local deli, plus menu plans to prove just how easy it is to remain Clean & Lean. A chapter on Cheat Meals comes with ideas for your weekly indulgence and shows you can eat well without feeling deprived of your favourite treats. Packed throughout with personal recipes from Jamess A-list clients this book will show you how to cook your way to staying Clean & Lean for good.
Format: 234 x 189mm
extent: 192pp
ISBn: 978-0-85783-007-4
Price: 12.99 paperback
Colour location photography by Sebastian Roos
Food photography by Charlie Richards
Publication Date: January
Rights: World
James Duigan
Clean & Lean recipes keep my body in amazing shape eLLe MACPHeRSon
hea
lthy eating
69
La Dolce Diet
Gino DAcampo is a popular chef on TV
shows including Daily Cooks, Good Food Live,
Ready Steady Cook. In 2009 he became King
of the Jungle in Im a Celebrity Get Me Out
of Here. Gino is the author of Italian Home
Baking, Ginos Pasta, The I Diet, Fantastico! and
Buonissimo! He is a leading supplier of Italian
ingredients to the UK.
34
Frullato di papaya
Frutta pazza
la dolce diet
Serves 4
1kg red papayas
1 tablespoon lime juice
2 tablespoon icing sugar
1 teaspoon vanilla extract
350ml low-fat yogurt
Papaya and lime fool with vanilla yogurt
1Peel the papayas, remove the seeds and place in a medium bowl. Using a fork, mash the flesh until smooth. (do not be tempted to use a food processor otherwise the fruit will be too runny.)
2Pour in the lime juice and sugar and gently mix everything together. Fold in the yogurt and the vanilla and spoon the mixture into 4 dessert glasses.
3cover with clingfilm and place in the fridge until ready to serve.
Yogurtfirstthinginthemorningisdeliciousbutservedupasafruitfoolmakesitprettyspecial.IjustlovethetangyflavoursofthiscombinationasImsureyouwilltoo.
salt0.0g0.0g sugar0.0g saturates00.0g fat000 cals
Dried fruit compote with cinnamon and yogurt
Serves 4
130g dried prunes
130g dried apricots
130g dried peaches
50g dried apples
30g dried cranberries
500ml apple juice
1 teaspoon ground cinnamon
300ml low-fat natural yogurt
120g crunchy oat cereal
1Place all the dried fruits in a large saucepan and pour in the apple juice. add the cinnamon, place the pan over the heat and bring to the boil. lower the heat and simmer for 10 minutes until all the fruit is tender.
2allow the fruit mixture to cool in the saucepan then transfer to a large bowl and refrigerate for 1 hour. (You can also prepare the compote the night before.)
3 Spoon half the compote into 4 dessert glasses then cover with half the yogurt. Spoon over the remaining compote and finish with a final layer of yogurt to cover the fruit. Scatter the oat cereal on top and serve.
Ifyoufindithardtohaveyour'fiveaday',thisrecipemakeslifetastierandeasier.Howabouthavingallfiveforbreakfast?Thisrecipeisfantastico andthecrunchyoatsontopaddgreattexture.
0.0g0.0g sugar0.0g saturates00.0g fat000 cals salt
Pollo alla pizzaiola
93
Serves 4
4 medium skinless, boneless chicken breasts
5 tablespoons olive oil
3 garlic cloves, peeled and finely sliced
2 x 400g cans chopped tomatoes
1 teaspoon dried oregano
2 x 125g mozzarella balls, drained and finely sliced
Salt and freshly ground black pepper
salt0.0g0.0g sugar0.0g saturates00.0g fat000 cals
1 Using a sharp knife, slash each chicken breast four times, cutting through to the middle of the breast. Heat the olive oil in a large frying pan and gently fry the garlic and the chicken over a medium heat for 2 minutes on each side until golden all over.
2 Pour in the chopped tomatoes and oregano and season with salt and pepper. cook uncovered over a medium heat for 8 minutes. Half-way through the cooking, turn the chicken breasts. meanwhile, preheat the grill to its highest setting.
3 Remove the pan from the heat and place the sliced mozzarella on top of the chicken breasts. Grind over some black pepper and place the pan under the grill for about 1 minute or until the cheese starts to melt. (Protect the handle of the frying pan with foil, if necessary.)
4 To serve, pour some of the tomato sauce in the middle of 4 serving plates, top with a chicken breast and enjoy with some warm crusty bread.
Chicken breasts in pizza sauce with melted mozzarellaOk, youve had a really busy day but theres a family of hungry faces looking at you expectantly. You really cant be bothered and would sooner order take-away but you know that it wont taste as good as your home cooking. This is the recipe for you. It doesnt take long to prepare, offers everyone a healthy tasty meal and leaves you feeling pleased that your family has enjoyed a great meal made with ingredients you are bound to have in your cupboard. You can also make this with veal instead of chicken if you prefer.
qUick meaLS
106
Bucatini allAmatriciana
la dolce diet
Serves 2
2 tablespoons olive oil
1 small red onion, finely sliced
teaspoon dried chilli flakes
100g diced pancetta
1 x 400g can chopped tomatoes
250g bucatini
2 tablespoons freshly chopped flat-leaf parsley
50g freshly grated Pecorino Romano
Salt to taste
salt0.0g0.0g sugar0.0g saturates00.0g fat000 cals
1Heat the oil in a large frying pan or wok and fry the onions over a medium heat for about 3 minutes, stirring occasionally with a wooden spoon. add the chilli and the pancetta and continue to cook for a further 5 minutes, stirring occasionally. Pour in the chopped tomatoes, stir well and gently simmer, uncovered, for 5 minutes, stirring every couple of minutes. Season with salt, remove from the heat and set aside.
2Meanwhile, cook the pasta in a large saucepan with plenty of boiling salted water until al dente. drain and tip into the pan with the tomato sauce.
3Return the frying pan to a medium heat, sprinkle over the parsley and gently stir everything together for 15 seconds to allow the f lavours to combine. Serve immediately, sprinkled with Pecorino.
Classic Roman pasta with tomatoes, pancetta and red onionsMybestfriendandbusinesspartner,Marco,staysoveratleastonceaweeknormallyafteralongdayatwork.HesfromRomeandthisrecipeoriginatesfromAmatrice,northeastofRome,soIoftenmakeitwhenhesaround.Itsreallyflavoursomeandleavesyoufeelingfullbutwithoutthatheavyfeelingsomecreamysaucescancause.Youwillalwayshavemostoftheingredientsinyourcupboardanditsquickandeasytoprepare.SubstitutethePecorinoforParmesanifyoupreferandifyoudontlikebucatini,trylinguine.Buon Appetito.
TipExercise companions add a social element to any routine. Ask a friend or your partner to be your workout buddy you won't skip a workout if someone is waiting for you.
Think losing weight is all about avoiding your favourite foods and punishing exercise routines? Wrong! La Dolce Diet combines recipes so delicious and exercises so simple that it wont feel like you are denying yourself. From romantic suppers and meals to impress your guests to healthy snacks and not-so-naughty treats, here is everything youll need to lose weight and tone-up without missing out on your favourite foods. With menu plans from a leading dietitian and advice on what to eat and what to limit, this stress-free approach to slimming will revolutionise the way you think about healthy eating. Be it Fresh Salmon Carpaccio with Chilli and oregano followed by Amaretti Biscuits with Vanilla Trifle, or a meal of Light Lamb Burgers with Sundried Tomatoes and Pecorino Cheese finished off with Baked Ice Cream in Crispy Meringue, shedding the pounds has never tasted better.
Format: 234 x 189mm
extent: 192pp
ISBn: 978-0-85783-098-2
Price: 12.99 paperback/flaps
Colour photography by Peter Cassidy
Publication Date: December
Rights: World
gino Dacampo
Gino brings informality and endearing enthusiasm to recipes. DaILy MaIL
hea
lthy eating
71
Seriously Good! Gluten-free Cooking for Kids
Phil Vickery is the resident chef of ITVs This
Morning and appears regularly on the BBCs
Ready Steady Cook as well as his own TV
work, including Tastes of Europe and Phil
Vickerys Pudding Club. Phil has also won
numerous accolades for his cooking including
a Michelin star at the Castle Hotel in Somerset.
He is the author of a number of bestselling
books, including Seriously Good! Gluten-free
Baking and Seriously Good! Gluten-free
Cooking. www.vickery.tv
The latest addition to his Seriously Good! Gluten-free series, Phil Vickery is back with 70 scrumptious sweet and savoury recipes developed for children diagnosed with coeliac disease. The book, endorsed by Coeliac UK, will inform and inspire with plenty of mouthwatering gluten-free alternatives for babies, toddlers and the whole family to enjoy. Think Roast Chicken Sunday Broth and fruity pures for babies, Salmon, Tomato and White Fish Pie and Polenta Peach Cake for toddlers, and Spaghetti Bolognaise and Chicken Schnitzel Burgers for the family. The book also includes ideas for lunchboxes, kids parties as well as recipes that children can make on their own.
Format: 255 x 205mm
extent: 160pp
ISBn: 978-0-85783-055-5
Price: 14.99 paperback/flaps
Colour photography by Kate Whitaker
Publication Date: April
Rights: World
phil Vickery
For advice on the subject, who better to consult than the new champion of gluten-free cookery, Phil Vickery, former Michelin-starred chef at Tauntons Castle Hotel. XAnTHe CLAy, TELEGRaPH
HEA
LTHY EATING
73Healthy Eating During Pregnancy
Healthy Eating for Lower Blood Pressure
Healthy Eating During Chemotherapy
Format 220 x 210mm
Extent 144pp
ISBN 978-1-85626-962-9
Price 12.99 paperback/flaps
Colour photography by Will Heap
Rights World
Format 220 x 210mm
Extent 160pp
ISBN 978-1-85626-922-3
Price 12.99 paperback/flaps
Colour photography by Will Heap
Rights World
Format 220 x 210mm
Extent 176pp
ISBN 978-1-85626-816-5
Price 12.99 paperback/flaps
Colour photography by Henk Brandsen
Rights World
ErIkA LENkErT wITH BrookE ALpErT MS, rD, CDN
JoSE VAN MIL wITH CHrISTINE ArCHEr-MACkENzIE
pAuL GAYLEr wITH GEMMA HEISEr MSC, BSC, ANuTr
HEALTHY EATING SERIES
Healthy Eating: the Prostate Care Cookbook
Format 220 x 210mm
Extent 176pp
ISBN 978-1-85626-869-1
Price 12.99 paperback/flaps
Colour photography by Will Heap
Rights World
MArGArET rAYMAN, kAY DILLEY AND kAY GIBBoNS
A welcome source of culinary
inspiration for the huge number of
people suffering from this disease.
House & Garden
IN ASSoCIATIoN wITH THE BLooD PRESSuRE ASSoCIATIoN
A ground-breaking series endorsed by the worlds leading research bodies, in which top chefs and dieticians work together to produce recipes that are delicious as well as healthy.
ToTAL SALES of ovER 1 mILLIoN
Healthy Eating for Diabetes
Format 220 x 210mm
Extent 144pp
ISBN 978-1-85626-866-0
Price 12.99 paperback/flaps
Colour photography by Steve Lee
Rights World
ANToNY worrALL THoMpSoN AND AzMINA GoVINDJA rD
IN ASSoCIATIoN wITH DIABETES uK
HEA
LTHY EATING
75
Healthy Eating for the menopause
Healthy Eating for Lower Cholesterol
Healthy Eating for IBS
Healthy Gluten-free Eating
Healthy Dairy-free Eating
Format 220 x 210mm
Extent 160pp
ISBN 978-1-85626-884-4
Price 12.99 paperback/flaps
Colour photography by Ian Wallace
Rights World
Format 220 x 210mm
Extent 144pp
ISBN 978-1-85626-877-6
Price 12.99 paperback/flaps
Colour photography by Tara Fisher
Rights World
Format 220 x 210mm
Extent 160pp
ISBN 978-1-85626-875-2
Price 12.99 paperback/flaps
Colour photography by Will Heap
Rights World
Format 220 x 210mm
Extent 144pp
ISBN 978-1-85626-876-9
Price 12.99 paperback/flaps
Colour photography by Martin Brigdale
Rights World
Forma 220 x 210mm
Extent 144pp
ISBN 978-1-85626-867-7
Price 12.99 paperback/flaps
Colour photography by Lis Parsons
Rights World
MArILYN GLENVILLE AND LEwIS ESSoN
A feast for the palate as well as the
hormones. Michael van Straten,
Woman magazine
A must-have for those wary of their
cholesterol levels. Healthy Living
& Wellbeing
A delicious way to ease symptoms.
Health & Fitness
These recipes prove a gluten-free
diet can still be delicious. Antony
Worrall Thompson, Daily Express
DANIEL GrEEN AND CATHErINE CoLLINS rD
SopHIE BAIMBrIDGE AND ErICA JANkoVICH rD
DArINA ALLEN AND roSEMArY kEArNEY
MINI C AND TANYA CArr rD
Perfect good, tasty ideas and
plenty of nutritional information.
Observer Food Monthly
Healthy Eating for Your Heart
Format 220 x 210mm
Extent 160pp
ISBN 978-1-85626-874-5
Price 12.99 paperback/flaps
Colour photography by Peter Cassidy
Rights World
pAuL GAYLEr AND JACquI MorrELL rD
Packed with heaps of nutritional
and lifestyle advice. Woman &
Home
IN ASSoCIATIoN wITH H.E.A.R.T. uK IN ASSoCIATIoN wITH womENS HEALTH IN ASSoCIATIoN wITH H.E.A.R.T. uK IN ASSoCIATIoN wITH THE IBS RESEARCH APPEAL
IN ASSoCIATIoN wITH CoELIAC uK IN ASSoCIATIoN wITH ALLERGY uK
Sales of the Gorgeous series total over 235,000 copies.
HEA
LTHY EATING
77The Essential Low fat Cookbook The Diabetes weight Loss DietThe Essential Diabetes Cookbook Antony worrall Thompsons GI Diet
Format 255 x 225 mm
Extent 256pp
ISBN 978-1-85626-977-3
Price 20 hardback
Colour photography by Georgia Glynn Smith
Rights World
Format 234 x 189mm
Extent 144pp
ISBN 978-1-85626-644-4
Price 12.99 paperback/flaps
Colour photography by Steve Baxter
Rights World
Format 255 x 225mm
Extent 288pp
ISBN 978-1-85626-870-7
Price 20 hardback
Colour photography by Jonathan Gregson
Rights World
Format 234 x 189mm
Extent 160pp
ISBN 978-1-85626-947-6
Price 12.99 pa