Kyle Books Catalogue 2012

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


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


Colour photography by Jonathan Bell


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


Colour photography by Georgia Glynn Smith


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


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


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


4 medium eggs

finely grated zest and juice of 2 lemons


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


Colour photography by Kate Whittaker


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


Colour photography by Ellen Silverman


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


Colour photography by William Brinson


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



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


Colour photography by Jemma Watts


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


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


Colour photography by Lisa Linder


Rights: World

Colour photography by Isobel Wield


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


Format: 255 x 225mm

Extent: 160pp

ISBN: 978-0-85783-094-4


Colour photography by Anders Schnnemann


Rights: World


Publication Date: September

Rights: World

Format: 250 x 207mm

Extent: 240pp

ISBN: 978-0-85783-084-5


Colour photography by Emma Lee

Publication Date: January

Rights: World

Format: 246 x 189mm

Extent: 256pp

ISBN: 978-0-85783-085-2




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


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


Rights World

Format 255 x 205mm

Extent 176pp

ISBN 978-1-85626-744-1

Price 14.99 paperback/flaps


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


Colour photography by Romas Foord

Rights World

Format 255 x 205mm

Extent 240pp

ISBN 978-0-85783-067-8



Rights World

Format 240 x 210mm

Extent 224pp

ISBN 978-1-85626-955-1



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


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


Colour photography by Antonis Achilleous

Rights World

Format 240 x 210mm

Extent 160pp

ISBN 978-0-85783-034-0


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


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


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


Colour photography by Jenny Zarins

Rights World

Format 283 x 218mm

Extent 192pp

ISBN 978-1-85626-700-7


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



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


FOOD & DRINK

47Indian in six stylish thai in Minutes One Pot Wonders

Format 195 x 195mm

Extent 160pp

ISBN 978-0-85783-016-6


Colour photography by Gus Filgate

Rights World

Format 195 x 195mm

Extent 160pp

ISBN 978-0-85783-017-3


Colour photography by Martin Brigdale

Rights World

Format 195 x 195mm

Extent 160pp

ISBN 978-0-85783-018-0



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



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


Colour photography by Julie Dixon

Rights World

Format 260 x 200mm

Extent 240pp

ISBN 978-1-85626-969-8


Colour photography by Jonathan Basan

Rights World

Format 260 x 200mm

Extent 240pp

ISBN 978-1-85626-967-4


Colour photography by Julie Dixon

Rights World

Format 260 x 200mm

Extent 240pp

ISBN 978-1-85626-970-4



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



Rights World

Format 255 x 225mm

Extent 176pp

ISBN 978-1-85626-792-2


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


Colour photography by Peter Knab, Simon

Smith & Martin Brigdale

Rights World

Format 240 x 210mm

Extent 176pp

ISBN 978-1-85626-950-6


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


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


trishs French kitchen

Format 255 x 225mm

Extent 192pp

ISBN 978-0-85783-020-3


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


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


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


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


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


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


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


Colour photography by Alberto Peroli

Rights 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


Colour photography by Anders Schnnemann

Rights World

Format 260 x 205mm

Extent 272pp

ISBN 978-1-85626-976-6


Colour photography by Michael Alberstat

Rights World

Format 255 x 225mm

Extent 224pp

ISBN 978-1-85626-921-6



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


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



Rights World

Format 240 x 210mm

Extent 176pp

ISBN 978-0-85783-109-5



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


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



Rights World

Format 255 x 205mm

Extent 224pp

ISBN 978-1-85626-800-4


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


Colour photography by Jonathan Bell

Rights World

Format 255 x 205mm

Extent 176pp

ISBN 978-1-85626-913-1


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



Rights World

Format 255 x 225mm

Extent 192pp

ISBN 978-1-85626-957-5



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


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


Colour photography by Chris Alack

Rights World

Format 240 x 240mm

Extent 192pp

ISBN 978-1-85626-742-7



Rights World

Format 240 x 240mm

Extent 192pp

ISBN 978-1-85626-818-9



Rights World

Format 240 x 240mm

Extent 192pp

ISBN 978-1-85626-846-2



Rights World

Format 240 x 240mm

Extent 192pp

ISBN 978-1-85626-614-7



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.


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


Colour photography by Will Heap

Rights World

Format 234 x 189mm

Extent 144pp

ISBN 978-1-85626-944-5



Rights World

Format 234 x 189mm

Extent 144pp

ISBN 978-1-85626-959-9



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


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


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


1 teaspoon dried oregano

2 x 125g mozzarella balls, drained and finely sliced

Salt and freshly ground black pepper


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


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



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




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



Rights World

Format 220 x 210mm

Extent 160pp

ISBN 978-1-85626-922-3



Rights World

Format 220 x 210mm

Extent 176pp

ISBN 978-1-85626-816-5


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



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


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


Colour photography by Ian Wallace

Rights World

Format 220 x 210mm

Extent 144pp

ISBN 978-1-85626-877-6



Rights World

Format 220 x 210mm

Extent 160pp

ISBN 978-1-85626-875-2



Rights World

Format 220 x 210mm

Extent 144pp

ISBN 978-1-85626-876-9



Rights World

Forma 220 x 210mm

Extent 144pp

ISBN 978-1-85626-867-7


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.


Healthy Eating for Your Heart

Format 220 x 210mm

Extent 160pp

ISBN 978-1-85626-874-5



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


Rights World

Format 234 x 189mm

Extent 144pp

ISBN 978-1-85626-644-4


Colour photography by Steve Baxter

Rights World

Format 255 x 225mm

Extent 288pp

ISBN 978-1-85626-870-7

Price 20 hardback


Rights World

Format 234 x 189mm

Extent 160pp

ISBN 978-1-85626-947-6

Price 12.99 pa

Kyle Books Catalogue 2012

Documents

Transcript of Kyle Books Catalogue 2012