Kyle Books Catalogue 2013

KYLE BOOKS2013

33

4

72 84

102

120

FOOD & DRINK

HEALTH & BEAUTY

HEALTHY EATING

GARDEN ING LIFESTYLE, GIFT &REFERENCE

VINCENT SQUARE BOOKS

DUNCAN PETERSEN

Stocklist 154

KYLE BOOKS 2013

146

142

5

FOOD & DR INK

6 7FOOD & DR INK FOOD & DR INK

old favourites, new twists James Tanner

Format 255 x 205mm

Extent 176pp

ISBN 978-0-85783-091-3

Price £15.99 paperback/flaps

Colour photography

Anders Schønnemann

Publication date July

Rights World

100 classic recipes with a difference.

Most of us have a few favourite dishes that have become

supper staples – simple, tasty and served up on so many

occasions that they’re now a little bit dull and boring.

What we need is something to add a bit of pep to meal

times and Old Favourites, New Twists provides the perfect

solution. In 100 innovative recipes James takes well-loved

classics such as a vichyssoise soup and, with an ingenious

twist, adds a hint of curry and a garnish of yogurt and

coriander giving them a fresh contemporary taste.

Inspirational ideas like using quail instead of chicken in a

Caesar salad or giving your roast lamb a flavour boost with

a teriyaki marinade are a welcome respite. With chapters

on small dishes, vegetarian meals, mains and desserts,

these flavoursome recipes can be knocked up in no time

with store-cupboard staples and a few good-quality

ingredients, so whether it’s supper for one after a busy day

at work or a weekend dinner party, James’ signature twists

work every time.

Hot chilli chickpeas

SERVES 4

2 tablespoons olive oil

1 medium onion, finely diced

2 garlic cloves, finely chopped

1 tablespoon smoked paprika

1 heaped teaspoon dried chilli flakes

zest and juice of 1 lemon

1 tablespoon cumin seeds

2 x 400g cans chickpeas, drained

2 tablespoons chopped fresh coriander

crushed sea salt and cracked black pepper

1 Heat the olive oil in a large, non-stick frying pan over a medium heat. Add the onion, garlic, smoked paprika, dried chilli flakes, lemon zest and cumin seeds. Cook for 2 minutes, stirring occasionally.

2 Add the chickpeas and sauté for a further 2 minutes stirring frequently. Stir in the lemon juice and chopped coriander just before serving. Season to taste and serve.

A super fast treat with a kick – canned chickpeas plus a few simple

ingredients simply cooked together.

110 VEGETABLES

Middle Eastern spiced côte de bœuf with couscous

SERVES 4/6

For the beef

2.4kg 2-bone rib of beef

3 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons allspice

2 teaspoons ground cardamom

crushed sea salt and freshly ground black pepper

For the couscous

180g couscous

zest and juice of 1 lemon

250ml good chicken stock

10g chopped fresh coriander

10g chopped fresh mint leaves

60g semi-dried apricots, chopped

20g toasted cracked almonds

100g pomegranate seeds

3 tablespoons extra virgin olive oil

1 Wipe the beef with damp kitchen paper and place in a non-metallic dish. Pour 1 tablespoon of the oil into a small bowl. Add the spices and seasoning and mix together. Rub the spice mixture all over the beef. Cover with clingfilm and marinade for 4 hours in the fridge.

2 Preheat the oven to 200°C/400°F/gas mark 6.

3 Heat the remaining the oil in a non-stick frying pan over a high heat. Add the beef and sear until browned on all sides. Place the beef in a roasting tin and roast in the oven for 1½ hours, for medium rare or 2 hours and 10 minutes for well done, basting after 15 minutes.

4 Remove from the oven and place on a large warm serving dish. Cover with foil and leave to rest for 15 minutes.

5 While resting put the couscous and lemon zest in a large bowl and season. Heat the chicken stock until boiling, then pour over the couscous. Cover with clingfilm and leave for 10–15 minutes undisturbed, then use a fork to fluff the couscous up, don’t stir with a spoon as the couscous will stick together. Now add the remaining ingredients and season to taste.

6 Carve the beef, drizzle over any juices and serve with the couscous.

MAIN D ISHES 95

Côte de boeuf is a decadent cut of meat – classic French fare. I've given

it a middle Eastern twist by rubbing it with cumin, allspice and cardamom

before roasting, and serving with a fruity, herb and nut couscous.

James Tanner has worked for the

Roux brothers and Martin Blunos.

In 1999, he and his brother opened

Tanners Restaurant in Plymouth,

which won AA Restaurant of the

Year 2007-8. He is the author of

James Tanner Takes 5 (Kyle Books

2010). A regular on Ready Steady

Cook, he appears frequently on

Saturday Kitchen, Something for

the Weekend and Lorraine.

‘Quality ingredients and simple recipes that don’t compromise on taste are at the heart of chef James Tanner’s food philosophy.’ Food and

Travel on James Tanner Takes 5


the gentle of art of preservingKatie and Giancarlo Caldesi

Format 250 x 210mm

Extent 304pp

ISBN 978-0-85783-092-0

Price £25 hardback

Colour photography Chris Terry

Publication date September

Rights World

Pickling, smoking, freezing, drying, salting, fermenting, bottling, canning, conserving in sugar, alcohol and under oil and fat.

Preserving is the new baking as home cooks seek to expand

their skills and make use of seasonal gluts. Katie and

Giancarlo embarked on a two year-long journey to discover

the different methods of conserving food, from smoking

fish in Scotland to drying chillies in Sri Lanka, and this book

collects their favourite recipes and invaluable advice on

equipment, timings and ingredients. Covering Italian-cured

charcuterie inspired by Giancarlo’s family recipes, jams

and chutneys evoking Katie’s memories of cooking with

her mother to pickling, fermenting, freezing and pressure

canning they combine traditional tried-and-tested methods

with a thoroughly modern perspective. A great introduction

for the novice preserver, this is also an accessible yet

authoritative guide.

Katie and Giancarlo Caldesi

own London’s Caldesi Restaurant

and Caffe Caldesi as well as

Caldesi Campagna in Bray. They

co-authored Italian Mama’s

Kitchen and Return to Tuscany,

the cookbook that accompanied

a BBC2 TV series. Katie is the

principal of their cookery school

and author of The Italian Cookery

Course which was nominated for

the André Simon Award.

www.caldesi.com

‘Not only a fascinating read... but also full of things that you really do want to cook.’ Thomasina Miers on

The Italian Cookery Course


hats and bells Children’s partY CooKbooKHatty Stead and Annabel Waley-Cohen

Format 250 x 210mm

Extent 208pp

ISBN 978-0-85783-177-4

Price £18.99 PLC

Colour photography

Jemma Watts


Rights World

Say goodbye to sandwiches and shrunken sausages!

From party themes such as Knights and Princesses to Pirates

and Mermaids Hats and Bells Children’s Party Cookbook

provides imaginative recipes for savoury snacks, sweet

treats and drinks, and tackles every aspect of hosting a

children’s party, from showstopping birthday cakes to ideas

for decorations. Party themes are suitable for both boys and

girls and all ages from 2–12 years. Each chapter is based

around a party theme, including:

– Farmyard Fun: porky pig muffins and marshmallow

sheep biscuits.

– Wizards and Fairies: cheesy cauldron fondue and fairy

dust cupcakes.

– Ghosts, Ghouls and Goblins: spider-web meatball stew

and slime and lime grime jellies.

With Hatty and Annabel’s experience guiding you, you can

create a party your child will remember forever, without

breaking the bank.

you will need1 rectangular sponge cake [is this 25x34cm as per the recipe? which flavour?]

250g white butter icing

500g white fondant icing

50g red, blue and yellow fondant icing [50g of each colour so 150g total?]

2 tablespoons apricot glaze

Make a tray of sponge cake using the cake recipes provided. Once cooked, leave to cool on a wire rack.

Lay the cooled sponged onto a large chopping board and cut out the rocket body shape (see images). Use the two large trimmed bits of sponge at the top of the cake as the side wings.

Lay the cake in the rocket shape onto your serving plate or cake board and stick the side wings to the body of the rocket using butter icing.

Cover the rocket cake in a thin layer of butter icing to contain all the crumbs and create a smooth base for the fondant icing.

Roll out the white fondant icing on a lightly floured surface into an oblong, large enough to cover the cake, not including the side wings. Place over the cake, trim to fit and smooth with flour-dusted hands.

Roll out the red icing and cut out a 4cm long triangle with curved edges for the nose of the rocket and two 8cm long deep triangles to cover the side wings. Brush one side of the icing with apricot glaze and place it over the tip of the cake, smoothing down the sides as well. Repeat this process with the two larger triangles.

Roll out the yellow icing and cut a 2cm wide strip. Brush one side of the strip with apricot glaze and place it horizontally, 10cm down from the top of the rocket.

These are basically a kid’s version of a palmier and take no time at all to make. They can be made several days before the party, if kept in an airtight container and just reheated in a hot oven, 20 minutes before serving. For any cheese lovers, sprinkle extra Cheddar over the wheels for the ultimate cheesy feast!

Rocket CakeMakes 1 cake

26 Wizards and Fairies

Hatty Stead and Annabel Waley-

Cohen have been friends since

they were 11 years old. After

spotting a gap in the market for

original, homemade party food

they formed Hats & Bells in 2007,

creating healthy, not so healthy

and positively naughty food.

They have provided the catering

for Holly Branson, Marina Fogle,

Marcus Brigstocke and many

others. www.hatsandbells.com

‘They sprinkle fairy dust on everything they create, guaranteeing yummy and beautiful party treats.’ Holly Branson

‘This will make your party a mouth-watering, memorable, delight.’ Marcus Brigstocke


sweet thingsAnnie Rigg

Format 234 x 189mm

Extent 176pp

ISBN 978-0-85783-180-4

Price £16.99 PLC

Colour photography Tara Fisher


Rights World

Chocolate, candies, caramels & marshmallows - to make & give.

From the nostalgic thrill of rediscovering old favourites,

to the indulgent delight of new and decadent flavour

combinations, eating sweets is a uniquely enjoyable

experience. Annie Rigg’s mouth-watering creations

include Chocolate, Passionfruit and Pistachio Truffles,

deliciously light Blueberry and Lemonade Marshmallows,

luxurious Turkish Delight and childhood favourites such

as Peanut Brittle, Vanilla Fudge, Milk Chocolate Malted

Honeycomb and Pear Drops, Annie has a sweet concoction

for every occasion.

With chapters on Chocolate; Marshmallows; Fruit; Toffee,

Fudge and Caramel; Honeycomb, Nougat, Nuts and

Popcorn; and Hard Candy, there is something for everyone.

Annie also includes creative packaging ideas – just in case

you can bear to give anything away...

Annie Rigg is the author of

Gifts from the Kitchen (Kyle

Books 2010). She has worked

for Sainsbury’s Magazine, Olive,

Delicious, Country Living and

Good Food Magazine as well as

a number of top chefs and used

to cook for world-famous singers

and bands on tour, including

Tom Jones, Paul McCartney, Pink

Floyd and The Rolling Stones.

www.annierigg.com

‘Have fun creating Annie Riggs’ sweetshop tempations, then package them up for a memorable handmade present.’ BBC Good

Food Magazine on Gifts

from the Kitchen

‘There’s nothing more delightful than receiving a prettily wrapped box of home-made treats. This selection is truly scrumptious..’ Easy

Living Magazine on Gifts from the Kitchen

14 FOOD & DR INK

spiCe odYsseYPaul Merrett foreword by Cyrys Todiwala

Format 250 x 210mm

Extent 208pp

ISBN 978-0-85783-156-9

Price £19.99 PLC Jan

Colour photography Jan Baldwin


Rights World

Paul Merrett grew up on the spice island of Zanzibar. In this exciting collection of simply spiced recipes, he offers dishes inspired by his travels abroad, his home cooking and his experience in some of the UK’s top restaurants.

These exceptional recipes are united by a bold and inventive

use of spice and include tantalising meals for lunch and

dinner, starters and snacks, simple weekday suppers and

desserts. Interspersed with anecdotal and amusing stories of

his travels to African spice markets and Asian spice gardens

(along with discoveries closer to home), it includes a wealth

of tips on storage, buying, grinding, dry-frying, rubs and

marinades, as well as fascinating facts on the history of

spices. From a Zanzibar Fish Curry and Sri Lankan Chicken

Kotu to Coconut and Lemongrass Panna Cotta and Pecan

and Walnut Baklava, the subtle aromas and fiery flavours on

offer will inspire you to cook something new and add some

spice to your life!

15FOOD & DR INK

Paul Merrett gained two Michelin

stars at the London restaurants

L’interlude and The Greenhouse.

He runs The Victoria near

Richmond, which won London

Gastro Pub 2011 in the Great

Pub Awards. He has appeared

on Market Kitchen, Sunday Feast,

Saturday Kitchen and presented

Economy Gastronomy on BBC2.

He is the author of Using the Plot

and Economy Gastronomy with

Allegra McEvedy.

‘A clear, instructive and creative insight into how flavour and spice work.’ Lisa Faulkner

21

From the ingredients list there is only 1 item that needs cooking – the sauce.

Put all of the ingredients for the sauce into a pan and bring to a simmer. Cook until reduced by half its original volume – the warm consistency of the sauce will resembling sweet chilli sauce (as it cools it may ‘jam-up’ a little more, which is fine). Chill until you are ready to serve.

Pile each of the remaining ingredients, except for the betel leaves, onto a large tray or chopping board, and serve with a stack of betel leaves and the sauce. The sauce needs to go on the table too.

Now, your friends may well be the well-travelled, wordly wise types, in which case you can rely on them knowing what to do with this array of odd ingredients. However just in case they are in need of guidance, it’s important that you know what advice to give, so…

Take a betel leaf and pinch one side slightly to make a very shallow cone shape. Put a small amount of each ingredient into the cone and top with a little of the sauce. Fold over the excess leaf to close the parcel up, open wide and shove it in! I found that taking a small polite bite from the parcel nearly always resulted in all the ingredients arranging themselves all over the front of my shirt, so frankly I suggest going for the all-in-one approach, but its up to you.

The wonderful thing about the Internet is its lightening speed at which the ignorant can be transformed into the informed. Three minutes ago I knew that the betel leaf was a green leaf from some sort of creeping vine-like plant found in Asia. Four clicks later and I’m a betel leaf expert of some standing, and feel confident to inform you that Betel leaf is often chewed and consumed for its mildly psycho-stimulating hallucinogenic properties, it’s mentioned in the Karma Sutra, it can stain one’s teeth horribly if chewed extensively, and… hang on, should this ingredient be in my book?? Anyway, you should be able to find betel leaves in your nearest Asian supermarket.

I recently spent time cooking on a beautiful Thai island where betel leaf was served as a kind of snack before a meal (think Twiglets). It was really fun assembling the little leafy parcels, making them as sweet, fiery-hot or citrusy-sharp as desired. My teeth did not get stained at all, my libido remained unaffected and I didn’t suddenly feel the urge to pen a rock opera, so I reckon its ok to send to the publisher. This dish is a sort of help-yourself starter with everyone making the betel leaf wraps at the table, so your job is more about assembling the ingredients and less about spending ages in the kitchen.

Betel leaf wraps with ginger, crispy shallots, chilli & broken cashew nutsthis amount would make a small pre-meal snack for 4 people

40g fresh ginger, peeled and finely diced 2 red bird’s eye chillies, finely sliced into rings3 tablespoons Crispy Shallots (see page xx)2 tablespoons unsalted cashew nuts, broken up a little1 lime, finely diced, skin and all 3 tablespoons finely chopped fresh coconut 8 betel leaf

for the sauce1 small red onion, finely diced40g fresh ginger, peeled and finely diced4 tablespoons palm sugar juice of 1 lime4 teaspoons fish sauce1 tablespoon soy sauce

26

A traditional Andalucían gazpacho is, of course, a chilled soup made using tomatoes as a base along with other vegetables and herbs found in that part of the world. It’s a fine soup and in no need of any customization or modernization by me or any other food writer. However, unless there is some obscure EEC law that I’ve not been made aware of, I am allowed to steal the word gazpacho and use it to describe my own chilled soup.

Watermelon is a funny old fruit. I don’t much care for a wedge of watermelon but used in a salad with salty feta, perhaps, or in a soup such as this gazpacho, it works very well. We tend to think of gazpacho as a soup served at the beginning of a meal, however in Spanish bars it is often served from a jug as a drink, which is how I recommend serving my version. Make up a batch of watermelon gazpacho and serve it in frozen shot glasses (perhaps with a sneaky slug of vodka!) either before your meal or on the side with a spicy dish. The gazpacho is best served as fresh as possible, but do leave enough time to really chill it in the fridge. If you are going to serve this in glasses, pop them in the freezer before you get going so they are super cold and frosty looking when required.

Watermelon, mint & chilli gazpachomakes enough to fill 16 shot glasses

750g chunk peeled watermelon 1 beef tomato20 mint leaves20g fresh ginger, peeled and chopped2 red chillies, chopped

Remove as many pips as you can from the watermelon and roughly dice the flesh. Chuck it into a bowl, then roughly dice the tomato and add to the watermelon. Add the mint leaves, ginger and chillies.

Now all that remains is to convert your bowl of prepped ingredients into a liquid. I think this is best done in a food-processor rather than a blender as a food-processor will leave a little texture, which is nice, whilst a blender will blitz everything to a super smooth consistency (as is a blenders purpose in life – I’m not complaining. just saying!). So tip your ingredients into a food-processor and whizz to a fairly smooth but still textured soup.

Have a taste – you should pick out the watermelon as the overriding flavour, however there should be just a hint of acidity from the tomato, a background minty note and of course a slight smack of chilli. Apologies if I sound like a West End sommelier trying to convince you, that spending a months wages on a kilo of grapes crushed by a sweaty Australian is value for money. If more mint or chilli is required, pound a little more in a pestle and mortar and stir through the gazpacho.

Chill the gazpacho in the fridge until really cold, then decant into 16 shot glasses and serve.

18

Line a deep bowl with a sheet of clean muslin. In a separate bowl, stir the yogurt and salt together. Pour the salted yogurt into the muslin cloth and tie the excess muslin with string so that the yogurt is contained within. Hang the muslin bag over a bowl – if your fridge has racking rather than glass shelves this should be easy, however if, like me, you didn’t consider labneh production when buying your fridge, then I would suggest you tie the muslin bag to a wooden spoon and balance the wooden spoon over a bowl (nifty, eh?).

Leave to drain for at least 24 hours (I occasionally give it a little squeeze for encouragement) or until much of the liquid has drained out and the remaining yogurt in the muslin is thick and fairly dry but still creamy.

It’s worth noting that people are not given their own plate of labneh, they barge, stretch and jostle to get their share. Spoon the labneh into the centre of a serving plate and use the back of a spoon to spread it out to form a circle. Sprinkle a generous line of sumac right across the plate.

Cut the pomegranate in half and remove the seeds, then scatter these randomly over the labneh. Dot about the basil leaves, drizzle over the olive oil and serve with warm pitta bread.

Homemade labneh with sumac, pomegranate & basil

Blessed are the cheese makers …

Whilst churning 2 litres of sheep’s milk into a lump of pecorino is beyond the skill (and frankly patience) of most of us, you can now add ‘cheese maker’ to your family crest with this most basic of cheese preparations. Labneh is a popular dish all over the Eastern Mediterranean and throughout the Middle East, and in every deli in Notting Hill too, come to think of it!

Labneh is made by simply hanging Greek yogurt in a muslin bag to filter out the whey. It’s often served just on its own with pitta bread, but I like to add a little spicy sumac and a bit of sweet fruit. Sumac is a flowering plant common in Africa. The berries of the plant are ground to a powder and used as a spice – they are very slightly citrus flavoured, with a great crimson colour, perfect to sprinkle over the pure white labneh.

serves 8 people as a starter or as part of a lunch spread

450g Greek yogurt¼ teaspoon salt1 teaspoon sumac 1 pomegranatea few small basil leaves1 tablespoon extra-virgin olive oilwarm pitta bread, to serve


30 Years at ballYmaloeDarina Allen

Format 270 x 230mm

Extent 320pp

ISBN 978-0-85783-207-8

Price £30 hardback

Colour photography

Laura Edwards


Rights World

‘There’s not much this gourmet grande dame doesn’t know.’ Nigel Slater, Observer

Food Monthly

The world-renowned Ballymaloe Cookery School is Ireland’s longest established cookery school and attracts pupils from across the globe.

When Ballymaloe’s doors opened to students in 1983

there were just 15 courses available. This book chronicles

how the school has been at the forefront of cooking

and food trends since its inception, showing Darina’s

championing of the Slow Food movement and her

highlighting of the importance of using local and seasonal

produce to installing a wood-burning oven and expanding

the school’s gardens so students can learn the importance

of eating less meat and more veg. A fascinating insight into

Ballymaloe, this is also a history of food over the past thirty

years. The 100 new recipes showcase curing meat, making

gluten-free meals and sushi to learning forgotten skills such

as producing butter and beekeeping.

Darina Allen is the bestselling

author of Irish Traditional

Cooking, Ballymaloe Cookery

Course and Forgotten Skills

of Cooking, which won the

André Simon Award in 2009.

A tireless campaigner for local

produce, she set up Ireland’s

first Farmers’ Market and has

won many awards including

the IACP’s Cookery Teacher of

the Year 2005.

www.cookingisfun.ie

‘Darina’s beautiful and unpretentious vision of cooking is connected to the land.’ Alice Waters


smashing platesMaria Elia

Format 255 x 205mm

Extent 208pp

ISBN 978-0-85783-171-2

Price £19.99 hardback

Colour photography Jenny Zarins


Rights World

‘Accessible and inspirational.’ Darina Allen on The

Modern VegetarianGreek flavours redefined.

Greek cuisine has a long history stretching back thousands of

years – the first ever cookbook was written by Ancient Greek

poet Archestratos in 320 BC – and now Maria Elia brings the

traditional flavours of Greece into the 21st century with her

thoroughly modern take on classic dishes. This is not a book

for traditionalists, but adventurers ready to explore exciting

new flavour combinations and discover what Greek cuisine

has to offer. The 120 recipes are a product of a summer

spent cooking and experimenting at her father’s tavern in

the Troodos mountains of Cyprus. From delicious vegetarian

dishes such as Carrot, Feta, Almond and Date Kefthedes,

hearty offerings such as Cinnamon and Oregano-marinated

Lamb with Feta Curd and Smashed Peas, to tempting sweet

dishes such as Rose-scented Rice Pudding with Strawberries

and Greek Basil, Maria’s inventive recipes will open your eyes

to a whole new world of Greek cooking.

Maria Elia grew up in the kitchen

of her Greek Cypriot father’s

restaurant in Richmond. She

was head chef at Delfina and

the Whitechapel Gallery Dining

Room and executive chef at

Joe’s in South Kensington. She

has earned 2 AA rosettes and

a Michelin recommendation

and is the author of Modern

Vegetarian and Full of Flavour

(both Kyle Books).

www.thisismariaelia.com

‘Elegant, inventive recipes.’ Delicious on The Modern Vegetarian

Full of Flavour won the best book by a female chef in the UK at the Gourmand World Cookbook Awards in 2011.


for the love of vegBryn Williams

Format 250 x 210mm

Extent 208pp

ISBN 978-0-85783-173-6

Price £25 hardback

Colour photography Andy Sewell

Publication date October

Rights World

From savoury to sweet, and from the vegetable patch to the orchard, Bryn shows us how to make the most of fruit and vegetables.

Using in-season produce is cost-efficient and healthy – but

with Bryn, it is delicious, too. Celebrate the unsung celeriac

with Celeriac and Crispy Duck Egg Salad or Celeriac

and Apple Soup; reinvent the courgette with Marinated

Courgette, Pine Nuts and Parmesan, Courgette Flower and

Halibut and and experiment with sweet vegetable options

such as Pea Bavarois or Sweetcorn Panna Cotta. Explore,

too, the herb garden, with Basil Sorbet, Bay Leaf Ice Cream

and Lavender Vinaigrette. And expand your fruit repertoire

with Spiced Poached Pear and Venison, Lemon and Polenta

Cake, and Baked Plum and Honey Ice Cream.

Bryn Williams began his career

working under Marco Pierre

White at The Criterion. He is now

a popular TV chef and cooked

for the Queen’s 80th birthday

banquet after winning the fish

course on Great British Menu.

He is head chef at Odette’s

in London. Bryn’s Kitchen was

published by Kyle Books in 2011.

www.odettesprimrosehill.com

‘These recipes are created by a chef – someone who knows his ingredients and uses recipes as ‘blueprints to inspire’ and extrapolate from.’ Time Out on Bryn’s Kitchen


rio de Janeiro: the CooKbooKLeticia Moreinos Schwartz

Format 240 x 210mm

Extent 192pp

ISBN 978-0-85783-208-5


Colour photography Kate Sears


Rights World

An authoritative guide to the cuisine of Rio de Janerio.

Rio is loved for its beaches, bars, carnival and, for cariocas

(Rio-folk) in the know, its wonderful food. From its farmers’

markets to its botequims, its melting puff pastries to its

‘well-married’ cookies, Rio offers a wealth of ingredients

and dishes and no-one knows this better than Leticia, an

Ipanema girl born and raised. She is your guide to the real

Rio, introducing you to chefs, bakers, street vendors and

culinary personalities of her hometown. With 90 incredible

recipes that include all the favourites – Caipirinha, Pão

de Queijo and Brigadeiros – plus chef Claude Troisgrois-

inspired twists on old classics, The Rio Cookbook bottles

the dynamic flavours of the city and reflects how its cuisine

has become one of the most inventive in the world. Full

of features on Rio’s colourful neighbourhoods and iconic

landmarks, illustrated with beautiful location photography,

this is the essntial book to have for every feat and fiesta

through the World Cup of 2014, the Summer Olympics of

2016 and beyond...

Leticia Moreinos Schwartz is the

author of Cook Brazilian (Kyle

Books) which won the Best Latin

Cookbook at the Gourmand

World Cookbook Awards in

2010. She has appeared on

on numerous TV and radio

programmes. She interviews

chefs, bakers and street vendors

in Rio and writes about them in

her blog. www.chefleticia.com


porKPhil Vickery with Simon Boddy

Format 255 x 205mm

Extent 240pp

ISBN 978-0-85783-101-9

Price £25 hardback

Colour photography

Peter Cassidy


Rights World

Preparing, curing and cooking all that is possible from a pig.

This celebration of all that is great about pork showcases its

fantastic versatility. Chapters cover Shoulder & Ribs, Belly,

Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and

include recipes and techniques needed to make everything

from Dry-cured Ham, Chorizo and Salami to Smoked Pig

Cheek Pancetta and Black Pudding Fritters. Pork is the

world’s most popular meat – 85 million tons are consumed

annually. The 100 international recipes hail from the USA,

Spain, Italy, Germany, Hungary, France and India, among

others, and explore the cooking and preserving of pork

around the globe. The book also covers the rearing of pigs,

including their feed regimes, day-to-day care and the best

diets to produce flavoursome meat. Essential reading for

pork lovers everywhere.

Phil Vickery has won many

accolades for his cooking

including a Michelin star. He is

the resident chef of ITV’s This

Morning. He is the author of

the bestselling Seriously Good!

Gluten-free series (Kyle Books)

and his books have sold over

200,000 copies. www.vickery.tv

Simon Boddy has been in the

meat trade for nearly 30 years.

He owns the award-winning

Best Butcher in Milton Keynes.

‘Phil Vickery is not only a talentedchef, but something rarer still, asensible and sensitive one.’Independent

26 FOOD & DR INK

perfeCt artisan pizza to maKe at homeFranco Manca: Giuseppe Mascoli & Bridget Hugo

Format 234 x 189mm

Extent 128pp

ISBN 978-0-85783-217-7


Colour photography Philip Webb

Publication date November

Rights World

Every critic, blogger and Londoner has sung the praises of Franco Manca, whose pizzas are the ‘best in Britain’ (Observer).

The owner, Giuseppe Mascoli, knows that the best pizza

in Italy comes from Naples and therefore, as an expat

Neopolitan himself, he has gone back to its roots, where

making pizza is all about simple things (bread, tomato,

cheese) and simple steps (make the dough, let it rise,

flatten it, add topping, bake in the oven), all using the best

ingredients to produce pizza of exceptional quality.

Aimed at the home cook who doesn’t have a traditional

wood-burning oven, Giuseppe has tailored his recipes so

you can use a pizza stone or a heavy baking tray and still

get great results. His famous, slow-rising sourdough recipe

produces a soft and easily digestible crust, there are 50-60

recipes with seasonal variations, plus chapters on fritti (fried

starters) and salads and also tips and techniques for making

your own flavoured oils, preserving your tomatoes and

curing your meat.

‘Franco Manca pizzas are the best in Britain.’ William Sidelsky, The Observer

27FOOD & DR INK

Giuseppe Mascoli is the co-

owner of the thriving pizza chain

Franco Manca, with restaurants

in Brixton, Chiswick, Clapham

and Westfield. He also runs a

successful wine supply company

and owns Blacks, the Soho

private members’ club popular

with journalists and artists.


gastrogeeKRejina Sabur-Cross

Format 280 x 200mm

Extent 176pp

ISBN 978-0-85783-106-4


Colour photography Chris Terry

Publication date January

Rights World

‘The respectable face of food writing.’ Tom Parker BowlesGastrogeek offers savvy, imaginative solutions to

everyday culinary conundrums.

Rejina’s innovative approach to common kitchen dilemmas

will help you avert a cookery crisis and knock-up a fuss-

free meal in no-time. Be it a feast to impress your boss,

a restorative supper after a hectic day or a dish to suit

restrictive diets, Rejina (creator of popular and innovative

blog gastrogeek.wordpress.com) has the answer. Her

exciting and original recipes include BBQ Ribs in Dr Pepper,

Super Deluxe Triple Cooked Chips with a Truffle-fried Duck

Egg, Curried Roast Bone Marrow with a Blood Orange

Salad, Gujerati-style Dahl of Dreams and Lychee, Lime and

Cardamom Tart. Don’t panic, the solution is here.

Rejina Sabur-Cross is a British-

Bengali freelance food writer

and blogger living in East

London. She has written for

various publications including

the Guardian, Channel 4 Food,

the Evening Standard, the

Independent, Olive magazine,

and Waitrose Kitchen. Check

http://gastrogeek.wordpress.

com for updates on her culinary

adventures.


simple asian KitChen Ming Tsai and Arthur Boehm

Format 255 x 225mm

Extent 192pp

ISBN 978-0-85783-090-6


Colour photography

Bill Bettencourt

Publication date February

Rights World

Includes access to a video and free shopping list for every recipe!

Simple Asian Kitchen brings home cooking into the 21st

century with its QR codes, which link each recipe to an online

video tutorial of Ming teaching you how to prepare the dish.

In addition, you can download a shopping list straight to

your mobile device.

Ming Tsai’s appetite for food and life is infectious and,

with an emphasis on simplicity and flavour, he shares all his

know-how in every recipe that can be made in 30 minutes or

less with easy-to source ingredients – Grilled Miso-Glazed

Salmon with Lime-Cucumber Orzo; Garlic Chicken Satays

with Basil Purée; Honey Crab Wontons. Packed full of no-

fuss, delicious recipes with an ingenious East-West twist, this

book delivers every time.

James Beard Award-winning chef

Ming Tsai has produced and hosted

Simply Ming on public television for the

past 7 years. Formerly a mainstay on the

Food Network as the host of East Meets

West, for which he won an Emmy, he is

also the author of Simply Ming and Blue

Ginger (with Arthur Boehm) and has

created food products and cookware

under both the Ming East-West and

Blue Ginger labels. Visit him online at

www.ming.com.

‘To get your juices going, Ming’s your man.’ Fergus Henderson


love baKe nourish Amber Rose

Format 246 x 189mm

Extent 208pp

ISBN 978-0-85783-167-5

Price £18.99 PLC

Colour photography Ali Allen

Publication date March

Rights World

Explore new ways to bake with natural, seasonal flavours.

Amber Rose believes passionately that delicious cakes

and scrumptious treats can be baked and enjoyed without

the use of refined white flour and white sugar. Instead she

uses fruit and honey to give her creations a rich, natural

sweetness, and flours such as buckwheat, spelt and rye to

deepen and enhance the flavour.

Chapters are Seasonal Cakes; Puddings, including baked

fruit, crumbles, pies, sponge and rice puddings; Tarts and

Meringues; Small Bakes; Creams, Custards & Compotes;

and Herbal Teas. Try an Apple and Rye Cake with a crumbly

topping for autumnal indulgence; delight kids with Berry

Good Fairy Cakes, create a Coconut & Passionfruit Tart for

a dinner party, or try the healthy Mince Pies with an orange

zest pastry; and even make your own home-made herbal

teas. Baking is always indulgent but, with Amber, it can be

nourishing too.

Amber Rose grew up a farm in

New Zealand, surrounded by

heritage fruit and vegetables.

She has travelled the world,

cooking in cafes and restaurants.

She was a private chef to Sadie

Frost and Jude Law before

becoming a doula, giving

nutritional advice and cooking

for new mums. She is now a

food stylist.

‘A unique and beautiful book from an exceptional person – I can’t wait to try the recipes!’ Fiona Cairns


share

Format 275 x 220mm

Extent 256pp

ISBN 978-0-85783-099-9

Price £25 PLC

Colour photography

Tracy Craighead,

Nick Haddow,

Heathcliff O’Malley,

Les Stone,

Phillip Webb and

Simon Wheeler

Publication date May

Rights World

A collection of recipes from humanitarians, activists and celebrities, brought together by a passion for food and a desire for change.

Nothing conveys our interdependence more compellingly

than the food we eat. It builds our physical resilience, brings

us happiness, and strengthens our bonds with family and

friends. The recipes in this uplifting book celebrate this

truth. They come from the women living in the war-torn

countries in which Women for Women operate, but also

from renowned chefs such as Hugh Fearnley-Whittingstall

and Alice Waters and philanthropists such as Mia Farrow,

Desmond Tutu and Nelson Mandela. Illustrated with

stunning photography of the countries as well as the food,

there are everyday dishes, family meals and recipes perfect

for sharing and celebrating. Interspersed throughout are

inspiring stories from the women whose lives have been

changed for the better through the intervention of Women

for Women.

WfWI is a charity dedicated to working with survivors of war in

conflict and post-conflict societies. The charity’s core belief is that

stronger women build stronger nations and that with adequate

access to information and resources, socially excluded women can

lead change toward stable societies. www.womenforwomen.org

‘A book of joy.’ From the foreword by

Meryl Streep


amazing grains Ghillie James

Format 250 x 210mm

Extent 240pp

ISBN 978-0-85783-143-9

Price £25 hardback

Colour photography

Jonathan Gregson

Publication date June

Rights World

Rediscover these staple foods with over 120 wholesome and delicious recipes.

Rice and grains have always played an important part in a

healthy diet. In this comprehensive new book, Ghillie James

not only explores all the grains – their provenance, nutritional

benefit, how best to cook them – but also showcases 120

international recipes that celebrate them. Start the day with

a Breakfast Bircher, take Nori-wrapped Sushi Bundles to

work for lunch, bake some Moroccan Barley Bread at the

weekend, create a feast of Hyderabadi Vegetable Biryani

for friends, knock up a Wheat berry, Red onion, Rocket and

Chorizo Salad for a quick midweek supper or indulge in

a Stovetop Chocolate Rice Pudding. Everyone should be

eating more of these healthy grains rather than relying on

staples like pasta and this book is here to inspire and excite.

Ghillie James spent her school

holidays helping her mother in

the kitchen as she cooked in the

bustling local pub, The Three

Chimneys, opposite their house

in Kent. She was food editor of

Sainsbury’s Magazine for five

years and now does freelance

writing from her home in

Singapore for various magazines

including Delicious.

‘This lovely book puts a smile on my face.’ Jamie Oliver on Jam, Jelly &

Relish


paul gaYler’s sauCe booK Paul Gayler

Format 255 x 205mm

Extent 224pp

ISBN 978-0-85783-166-8


Colour photography

Richard Jung


Rights World

Paul Gayler’s Sauce Book shows how to make 150 sauces and dishes simply and without fuss, while preserving the impeccable balance of flavours that has become Paul’s trademark.

Starting with French classics such as mayonnaise, hollandaise

and velouté sauces, he covers all the basics and then

suggests variations such as adding orange to a hollandaise

or olives to a béarnaise. In later chapters entitled Europe, the

New World, Asia, the Pacific Rim and East meets West he

casts his gaze round the world to embrace everything from

pesto to Thai ketchup and Creole salsa. And once you’ve

mastered the sauces, Paul provides a wealth of recipes and

serving suggestions to go with them. There’s also a chapter

devoted to sweet sauces for delicious desserts.

With a chapter on fundamentals such as how to prepare

a good-quality stock and ways of thickening a sauce, plus

serving suggestions and ‘PG Tips’, Paul Gayler’s Sauce Book

means that none of us needs ever to reach for the jar on the

supermarket shelf again.

the italian CooKerY Course Katie Caldesi

Format 250 x 210mm

Extent 512pp

ISBN 978-0-85783-174-3

Price £19.99 flexi

Colour photography

Lisa Linder


Rights World

The definitive guide to discovering and cooking Italy’s many gastronomic treasures.

As any fan of Italian cuisine knows, each region is fiercely

proud of its unique recipes and cooking techniques. From

Tuscany’s signature Ribollita to the delicious Sicilian Sarde

alla Beccafico, popular dishes in Italian cuisine have been

shaped by centuries of tradition and define local identity.

Katie Caldesi has captured all its rich and fascinating variety

in this beautiful and comprehensive book.

Her 40 masterclasses on cooking techniques – such as

making your own tortellini, baking bread and pizza and

preparing Tuscan sausages – include secret tips that have

been handed down through generations and are interwoven

with fascinating stories on the local traditions. The Italian

Cookery Course features several hundred recipes from all 20

Italian regions, including chapters on Pasta, Meat, Fish, Dolci

and Cheese, as well as stunning travel photography.

The hardback was shortlisted for an André Simon Book Award, a Cordon Bleu Food Award and a Guild of Food Writers Award.

‘Gayler is brilliantly original.’ Daily Telegraph

Nominated for the Guild of Food Writers’ Cookery Book of the Year

Over 40,000 copies sold.


Gino’s PastaGino D’Acampo

Format 255 x 205mm

Extent 208pp

ISBN 978-0-85783-211-5


Colour photography Kate Whitaker

Rights World

‘Delicious dishes from the king of Italian cookery.’ Best

Buonissimo!Gino D’Acampo

Format 255 x 205mm

Extent 176pp

ISBN 978-0-85783-221-4



Rights World

‘A real treat.’ Taste Italia

italian Home BakinGGino D’Acampo

Format 255 x 205mm

Extent 208pp

ISBN 978-1-85626-978-0

Price £18.99 PLC

Colour photography Peter Cassidy

Rights World

Fantastico!Gino D’Acampo

Format 255 x 205mm

Extent 176pp

ISBN 978-0-85783-151-4



Rights World

Winner of a World Gourmand Cookbook Award: Best Italian Cuisine Cookbook

‘Gino brings informality and endearing enthusiasm to recipes.’ Daily Mail


tHe contented cookXanthe Clay

Format 250 x 210mm

Extent 224pp

ISBN 978-0-85783-023-4

Price £19.99 PLC


Rights World

Xanthe Clay’s Reader’s Recipes column is one of my favourites.’ Nigella Lawson

street Food revolutionRichard Johnson

Format 220 x 185mm

Extent 208pp

ISBN 978-0-85783-000-5


Colour photography Laura Edwards

Rights World

‘Street food is this year’s hottest trend.’ Independent on Sunday

suPPer witH rosieRosie Lovell

Format 240 x 210mm

Extent 192pp

ISBN 978-0-85783-053-1


Colour photography Georgia Glynn Smith

Rights World

‘A Nigella for the next generation.’ Observer Food Monthly

Home at 7, dinner at 8Sophie Wright

Format 255 x 205mm

Extent 176pp

ISBN 978-1-85626-862-2


Colour photography Romas Foord

Rights World

‘Her recipes are quick, easy and outrageously scrummy.’ Bella

kitcHen & coRosie French & Ellie Grace

Format 280 x 200mm

Extent 176pp

ISBN 978-0-85783-032-6


Colour photography Laura Edwards

Rights World

‘The Salad Club girls have put all that killer culinary knowledge between covers, so you can now import their brilliant ideas into your kitchen.’ Jay Rayner, Observer

cook on a sHoestrinGSophie Wright

Format 250 x 210mm

Extent 160pp

ISBN 978-0-85783-111-8


Colour photography Jemma Watts

Rights World

‘Sophie’s easy-to-follow recipes make whisking up a feast effortlessly simple’ Food and Travel


tHe modern veGetarian Maria Elia

Format 240 x 210mm

Extent 176pp

ISBN 978-0-85783-109-5

Price £14.99 paperback

Colour photography Jonathan Gregson

Rights World

‘More than 120 recipes to wake up your palate.’ The Times

less meat more veGRachel de Thample

Format 240 x 210mm

Extent 224pp

ISBN 978-1-85626-955-1



Illustrations Tim Hopgood

Rights World

‘This is the cookbook for our time.’ Mark Bittman, New York Times

tHe PerFectly tossed saladMindy Fox

Format 240 x 210mm

Extent 176pp

ISBN 978-0-85783-042-5


Colour photography Ellen Silverman

Rights World

‘Light, tasty and endlessly versatile.’ Hello!

meat Free monday cookBookPaul, Stella & Mary McCartney

Format 255 x 205mm

Extent 240pp

ISBN 978-0-85783-067-8



Rights World

Shortlisted in the Gourmand Awards Special Awards of the International Jury Category

Full oF FlavourMaria Elia

Format 240 x 210mm

Extent 240pp

ISBN 978-1-85783-006-7

Price £19.99 PLC


Rights World

‘Maria Elia’s elegant, inventive recipes will come as a breath of fresh air.’ Delicious

tHe PerFectly roasted cHickenMindy Fox

Format 240 x 210mm

Extent 176pp

ISBN 978-0-85783-210-8


Colour photography Ellen Silverman

Rights World

‘There is nothing more satisfying than the perfect roast chicken, and no one more capable of teaching you how to perfect it than Mindy Fox.’ Food and Wine Magazine


souP Glorious souPAnnie Bell

Format 255 x 205mm

Extent 176pp

ISBN 978-1-85626-913-1


Colour photography Richard Jung

Rights World

‘Over 100 bowl-brimming recipes which prove that soup… can be the satisfying heart of a meal.’ YOU Magazine

James tanner takes 5Format 255 x 205mm

Extent 176pp

ISBN 978-1-85626-917-9


Colour photography Anders Schønnemann

Rights World

‘A spectacular example of how to get the most out of your provisions.’ Daily Telegraph

tHe camPinG cookBookAnnie Bell

Format 198 x 154mm

Extent 176pp

ISBN 978-1-85626-933-9


Colour photography Jonathan Bell

Rights World

‘Whether you’re off to a festival or on a family holiday, pack Annie Bell’s Camping Cookbook, too.’ Observer Food Monthly

tHe extraordinary cookBookStefan Gates

Format 255 x 225mm

Extent 224pp

ISBN 978-1-85626-921-6



Rights World

‘Stefan always turns food into an adventure.’ Heston Blumenthal

Winner of the Gourmand World Cookbook Award

tHe Picnic cookBookAnnie Bell

Format 234 x 189mm

Extent 176pp

ISBN 978-0-85783-024-1


Colour photography Jonathan Bell

Rights World

‘The queen of outdoor cooking’. Sheila Dillon, BBC Food Programme

tHe Great outdoors cookBookPhil Vickery

Format 250 x 210mm

Extent 224pp

ISBN 978-1-85626-919-3

Price £18.99 flexi

Colour photography Steve Lee

Rights World

‘It’s amazing what you can cook outdoors… the recipes are straightforward, cheap and really rather idiot proof.’ Independent

Over 140 recipes for barbecues, campfires, picnics and more

PHIL VICKERY

From campfire sausages to

the most simple of picnics,

it’s amazing how good food

tastes out in the open.

The Great Outdoors Cookbook• is arranged by cooking method, so whether you’re using a barbecue, gas burner, Dutch oven or cooking over a wood fire you can easily find a range of recipes to suit.

Packed with over 140 delicious dishes •including Baby Back Ribs with Spicy Ketchup, Tex Mex Black-eyed Bean Chilli, Twice Cooked Sweet Potatoes with Smoked Paprika and Banana Caramel Wraps.

£18.99

Cover design: Kate BarracloughKyle Books www.kylebooks.com

Photography by Steve Lee

THE

GREAT OUTDOORSCOOKBOOK


Ballymaloe cookery courseDarina Allen

Format 250 x 210mm

Extent 640pp

ISBN 978-1-85626-729-8

Price £30 hardback

Colour photography Ray Main and Peter Cassidy

Rights World

Over 225,000 copies sold

wHo Put tHe BeeF in wellinGton?James Winter

Format 229 x 164mm

Extent 224pp

ISBN 978-0-85783-082-1


Colour photography Isobel Wield

Rights World

‘The producer of BBC1’s Saturday Kitchen explores the origins of 50 culinary classics, alongside the “quintessential” version of each recipe.’ The Bookseller

ForGotten skills oF cookinGDarina Allen

Format 250 x 210mm

Extent 600pp

ISBN 978-1-85626-788-5

Price £30 PLC


Rights World

Winner of the André Simon Cookbook of the Year Award

Best oF BritisHEd Baines

Format 246 x 189mm

Extent 240pp

ISBN 978-0-85783-088-3


Colour photography Lisa Linder

Rights World

‘He’s cooked for everyone, from Armani to Kyle: Ed Baines shows you how to impress the crowd.’ Sunday Times Style Magazine

irisH traditional cookinGDarina Allen

Format 250 x 210mm

Extent 336pp

ISBN 978-0-85783-033-3

Price £25 hardback

Colour photography Kristin Perers

Rights World

‘Flipping through Allen’s book is the culinary equivalent of being given a big hug.’ Nigel Slater

Bryn’s kitcHenBryn Williams

Format 250 x 210mm

Extent 272pp

ISBN 978-1-85626-980-3

Price £25 PLC


Rights World

‘Gorgeously evocative photographs. One of the most beautiful seasonal cookbooks.’ BBC Good Food Magazine


douGHRichard Bertinet

Format 255 x 225mm

Extent 160pp

ISBN 978-1-85626-762-5

Price £15.99 paperback with free DVD

Colour photography Jean Cazals

Rights World

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

tastinGTom Kime

Format 246 x 189mm

Extent 256pp

ISBN 978-0-85783-085-2



Rights World

‘An unrivalled tutorial in foods that sing with flavour.’ Rose Prince

crustRichard Bertinet

Format 255 x 225mm

Extent 160pp

ISBN 978-0-85783-108-8

Price £15.99 paperback/flaps with free DVD

Colour photography Jean Cazals

Rights World

Winner of the Gourmand World Cookbook Award

Garlic: the mighty BulbNatasha Edwards

Format 234 x 189mm

Extent 160pp

ISBN 978-0-85783-060-9



Rights World

‘An important addition to any cookery collection and an excellent tool for every keen cook. I recommend it to you.’ Clarissa Dickson Wright

BreadNick Malgieri

Format 255 x 225m

Extent 192pp

ISBN 978-0-85783-008-1


Colour photography Romulo Yanes

Rights World

FisH talesBart van Olphen & Tom Kime

Format 250 x 210mm

Extent 192pp

ISBN 978-1-85626-883-7


Colour photography Simon Wheeler, Leonard Fäustle,

Chris Arend and Fred Greaves

Rights World

Winner of a Gourmand World Cookbook Award

53FOOD & DR INK

Jam, Jelly & relisHGhillie James

Format 240 x 210mm

Extent 176pp

ISBN 978-1-85626-909-4

Price £16.99 PLC

Colour photography Laura Hynd

Rights World

FresH From tHe FreezerGhillie James

Format 240 x 210mm

Extent 176pp

ISBN 978-0-85783-002-9

Price £16.99 flexi


Rights World

100 delicious freezer-friendly recipes

Ghillie James

from the

52 53FOOD & DR INK

dinner at mineAnnie Nichols

Format 215 x 255mm

Extent 288pp

ISBN 978-0-85783-028-9

Price £19.99 PLC

Colour photography Annie Nichols

Rights World

‘If you’ve ever invited friends over then panicked about what to cook for them, Dinner at Mine is the answer.’ The Telegraph

HomemadeClodagh McKenna

Format 234 x 189mm

Extent 224pp

ISBN 978-1-85626-958-2


Colour photography Alberto Peroli

Rights World


clodaGH’s kitcHen diariesClodagh McKenna

Format 234 x 189mm

Extent 320pp

ISBN 978-0-85783-147-7



Rights World

‘McKenna is Ireland’s answer to Rachael Ray or Martha Stewart, a multi-talented food & home personality at the head of a fast growing media empire.’ Forbes

‘Ghillie James combines a Delia Smithesquevoice of calm with a refreshingly modern outlook.’ Independent on

Fresh from the Freezer

Jars and bottles of deliciousness to dip into all year round.’Sainsbury’s Magazine on Jam,

Jelly & Relish


tHe Boy wHo BakesEdd Kimber

Format 240 x 210mm

Extent 176pp

ISBN 978-0-85783-045-6


Colour photography 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

tHe Biscuiteers Book oF iced BiscuitsHarriet Hastings and Sarah Moore

Format 240 x 210mm

Extent 160pp

ISBN 978-0-85783-146-0


Colour photography Katie Hammond

Rights World

say it witH cakeEdd Kimber

Format 255 x 205mm

Extent 192pp

ISBN 978-0-85783-097-5



Rights World

annie Bell’s BakinG BiBleAnnie Bell

Format 250 x 210mm

Extent 288pp

ISBN 978-0-85783-025-8

Price £25 hardback

Colour photography Con Poulos

Rights World

‘Annie Bell is a bright light among Britain’s food writers.’ Nigel Slater

‘Edd Kimber brings baking back into British homes.’ Vogue

‘These ‘I Love You” inscribed cookies…they are just too darling.’ Nigella Lawson



adventures witH cHocolate Paul A. Young

Format 240 x 210mm

Extent 144pp

ISBN 978-0-85783-083-8


Colour photography Anders Schønnemann

Rights World

‘An irresistible tour through 80 chocolate-based recipes, including main savoury dishes, truffles, drinks and desserts – and his world-famous brownies.’ Independent

GiFts From tHe kitcHenAnnie Rigg

Format 240 x 210mm

Extent 176pp

ISBN 978-1-85626-938-4


Colour photography Catherine Gratwicke

Rights World

‘Truly scrumptious.’ Easy Living

Sales of over 75,000 copies

Green & Black’sultimateed. Micah Carr-Hill

Format 230 x 165mm

Extent 208pp

ISBN 978-1-85626-940-7


Colour photography Jenny Zarins

Rights World

‘Best chocolate recipes ever – fact.’ The Sunday Times Style magazine

cuPcakes From tHe Primrose BakeryMartha Swift and Lisa Thomas

Format 240 x 220mm

Extent 144pp

ISBN 978-1-85626-847-9

Price £14.99 PLC


Rights World

‘I defy you to find a better cupcake.’ Jude Law

Green & Black’s cHocolate reciPesed. Caroline Jeremy

Format 283 x 218mm

Extent 192pp

ISBN 978-1-85626-700-7


Colour photography Francesca Yorke

Rights World

Winner of the Gourmand World Cookbook Award: Best Chocolate CookbookOver 500,000 copies sold

Bake!Nick Malgieri

Format 255 x 225mm

Extent 224pp

ISBN 978-1-85626-918-6

Price £20 PLC

Colour photography Quentin Bacon

Rights World

‘Would-be bakers could hardly ask for a better instructor than Malgieri.’ Publishers Weekly

59FOOD & DR INK

cook BrazilianLeticia Moreinos Schwartz

Format 240 x 210mm

Extent 176pp

ISBN 978-0-85783-154-5


Colour photography Ben Fink

Rights World

taPasCarlos Horrillo and Patrick Morcas

Format 240 x 210mm

Extent 176pp

ISBN 978-1-85626-950-6


Colour photography Gus Filgate

Rights World

‘Fresh food and an unpretentious style.’ Michael Palin

5958 FOOD & DR INK

seasonal sPanisH FoodJosé Pizarro

Format 250 x 207mm

Extent 240pp

ISBN 978-0-85783-084-5


Colour photography Emma Lee

Rights World

‘Pizarro’s cooking captures pure Spanish cooking.’ Mark Hix

José Pizarro’s sPanisH FlavoursJosé Pizarro

Format 250 x 210mm

Extent 240pp

ISBN 978-0-85783-026-5

Price £19.99 PLC

Colour photography Emma Lee

Rights World

‘With a love of vibrant flavours and uncomplicated ingredients, Pizarro has long delighted customers with his dishes.’ Telegraph

Flavour First & ForemostAngelo Sosa

Format 280 x 170mm

Extent 208pp

ISBN 978-0-85783-077-7


Colour photography William Brinson

Rights World

‘Unexpected, extraordinary flavour combinations. His simple recipes mix and match carefully chosen ingredients to create innovative and yet easy-to-make dishes.’ Food and Travel

60 FOOD & DR INK

italian comFort Food Julia della Croce

Format 255 x 225mm

Extent 224pp

ISBN £19.99 hardback

Price 978-1-85626-936-0

Colour photography Christopher Hirsheimer

Rights World

‘Comfort is what all these recipes are about – making you feel warm inside when it’s freezing out.’ Sunday Times Style Magazine

60 61

italy For tHe Gourmet travellerFred Plotkin

Format 235 x 152mm

Extent 736pp

ISBN 978-1-85626-948-3


Maps and B/W photography

Rights UK & Commonwealth (ex. Canada)

Full of insights and compulsive reading.’ Philippa Davenport, Financial Times

trisH’s FrencH kitcHenTrish Deseine

Format 255 x 225mm

Extent 192pp

ISBN 978-0-85783-020-3


Colour photography Deidre Rooney

Rights World

‘France’s answer to Nigella.’ The Times

tHe italian taBleRon Suhanosky

Format 255 x 205mm

Extent 192pp

ISBN 978-0-85783-044-9

Price £20 hardback

Colour photography Alberto Peroli

Rights World

‘The Suhanoskys’ Italianate country cooking takes the whole experience to a

different plane.’ Adam Platt, New York Magazine

Goose Fat & GarlicJeanne Strang

Format 234 x 156mm

Extent 368pp

ISBN 978-0-85783-206-1


B/W illustrations

Rights World

‘This eloquent, skilful book describes an often rustic, vibrant part of France.’ New York Times

FOOD & DR INK

63FOOD & DR INK

tHe leBanese cookBookHussein Dekmak

Format 240 x 210mm

Extent 160pp

ISBN 978-1-85626-764-9


Colour photography Martin Brigdale

Rights World

‘An inspiring and useful book.’ Sunday Telegraph

simPle asian one-Pot mealsMing Tsai

Format 255 x 225mm

Extent 192pp

ISBN 978-1-85626-972-8


Colour photography Antonis Achilleos

Rights World

‘A wonderfully tasty world of modern, simple, one-pot meals. The book is going straight into my kitchen.’ Madhur Jaffrey

62 FOOD & DR INK

seoultown kitcHenDebbie Lee

Format 240 x 210mm

Extent 160pp

ISBN 978-0-85783-034-0


Colour photography Quentin Bacon

Rights World

Nominated for an IACP Award for Best International Cookbook

kosHer modernGeila Hocherman and Arthur Boehm

Format 255 x 225mm

Extent 208pp

ISBN 978-0-85783-036-4


Colour photography Antonis Achilleos

Rights World

‘Geila Hocherman’s exciting, modern kosher dishes make cooking kosher better, easier, and more versatile than ever.’ Ming Tsai

warm BaGels & aPPle strudelRuth Joseph and Simon Round

Format 250 x 210mm

Extent 240pp

ISBN 978-0-85783-054-8

Price £25 hardback

Colour photography Isobel Wield

Rights World

‘Enjoy this wonderful book!’ The Hairy Bikers


waGamama ways witH noodlesHugo Arnold

Format 255 x 205mm

Extent 192pp

ISBN 978-1-85626-646-8


Colour and B/W photography Ditte Isager

Rights World

‘Delicious and uncomplicated recipes.’ Observer Food Monthly

50 Great curries oF india Camellia Panjabi

Format 275 x 220mm

Extent 192pp

ISBN 978-0-85783-003-6

Price £15.99 paperback with free DVD

Colour photography Peter Knab, Simon Smith & Martin Brigdale

Rights World

Over 1.25 million copies sold

also available in mini format:

Format 198 x 154mm

Extent 224pp

ISBN 978-1-85626-546-1


Colour photography Peter Knab,

Simon Smith & Martin Brigdale

Rights World

‘Will delight, educate and inspire anyone who longs to make authentic curries at home.’ Nigel Slater, Observer

This series has sold over 500,000

copies and been translated into

9 languages.

tHe waGamama cookBookHugo Arnold

Format 255 x 205mm

Extent 192pp

ISBN 978-1-85626-649-9

Price £15 paperback/flaps with free DVD

Colour and B/W photography Deirdre Rooney

Rights World

india’s veGetarian cookinG Monisha Bharadwaj

Format 255 x 225mm

Extent 176pp

ISBN 978-1-85626-792-2


Colour photography Will Heap & Jenner Zimmerman

Rights World

‘A celebration of India’s culture of imaginative Indian food.’ Delicious

Winner of a Gourmand World Cookbook award Over 250,000 copies sold


tHe JaPanese kitcHenKimiko Barber

Format 260 x 200mm

Extent 240pp

ISBN 978-1-85626-970-4



Rights World

‘Elegant and beautifully illustrated.’ Daily Telegraph

tHe scandinavian kitcHenCamilla Plum

Format 260 x 200mm

Extent 240pp

ISBN 978-1-85626-871-4

Price £25 hardback

Colour photography Anne-Li Engström

Rights World


tHe indian kitcHen Monisha Bharadwaj

Format 260 x 200mm

Extent 240pp

ISBN 978-1-85626-967-4


Colour photography Julie Dixon

Rights World

Shortlisted for the André Simon Award

tHe middle eastern kitcHenGhillie Basan

Format 260 x 200mm

Extent 240pp

ISBN 978-1-85626-969-8


Colour photography Jonathan Basan

Rights World

‘An intriguing guide to the cuisines, culture and history of the region’s food.’ Sunday Telegraph


stylisH tHai in minutesVatcharin Bhumichitr

Format 195 x 195mm

Extent 160pp

ISBN 978-0-85783-017-3



Rights World

‘Good-looking and tasting Thai meals that you can dish up in 30 minutes’ Observer Food Monthly

in tHree easy stePsConrad Gallagher

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

indian in sixMonisha Bharadwaj

Format 195 x 195mm

Extent 160pp

ISBN 978-0-85783-016-6



Rights World

‘Simple but authentic Indian dishes with a modern twist’ YOU Magazine

one Pot wondersConrad Gallagher

Format 195 x 195mm

Extent 160pp

ISBN 978-0-85783-018-0



Rights World

‘Good ideas for light entertaining with friends’ BBC Good Food Magazine

71FOOD & DR INK

Great domaines oF BurGundyRemington Norman and Charles Taylor MW

Format 285 x 216mm

Extent 288pp

ISBN 978-1-85626-812-7

Price £40 hardback

Colour photography, maps and vineyard charts

Rights World

‘The finest book on Burgundy I have ever seen.’ Phillip White

Grand cruRemington Norman

Format 285 x 216mm

Extent 240pp

ISBN 978-1-85626-920-9

Price £40 hardback

Rights World

‘A briskly efficient introduction to the region, its history and its wines’ Decanter

70 FOOD & DR INK

sunday roastClarissa Dickson Wright & Johnny Scott

Format 255 x 225mm

Extent 176pp

ISBN 978-1-85626-957-5



Rights World

‘All you ever need to know about the most important family meal of the week.’ Daily Express

Game cookBookClarissa Dickson Wright & Johnny Scott

Format 255 x 225mm

Extent 208pp

ISBN 978-0-85783-749-6



Rights World

Shortlisted for an André Simon Award‘Authoritative and adventurous in its recipes, it deserves to become a classic.’ Independent

Over 60,000 copies sold

clarissa’s comFort FoodClarissa Dickson Wright

Format 255 x 225mm

Extent 160pp

ISBN 978-0-85783-094-4



Rights World

‘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

73

H E A LT H Y E AT I N G

74 75HEALTHY EATING HEALTHY EATING

GREEdy GIRl’S dIEt Nadia Sawalha

Format 229 x 164mm

Extent 192pp

ISBN 978-0-85783-089-0

Price £12.99 PLC

Colour photography Keiko Oikawa


Rights World

’I spent years starving, bingeing, starving, bingeing and then starving and bingeing again, to no avail.’

Two years ago, after decades of fluctuating weight, Nadia

decided enough was enough. Since then, she has lost – and

kept off – 3½ stone. Her approach is simple and sensible

– a little less oil, a leaner cut of meat, brown rice instead of

white, more herbs and spices, and a dessert every day! The

100 recipes are healthy, satisfying and full of flavour, and

include breakfasts, lunches, suppers, dinner party dishes and

puddings. An exercise-phobe for much of her life, Nadia also

includes advice on how to improve your fitness, as well as her

top tips on keeping temptation at bay.

Nadia Sawalha rose to fame

in the 1990s when she played

Annie Palmer in the BBC soap

Eastenders. In 2007 she won

Celebrity Masterchef and went

on to host the children’s version

of the show, Junior Masterchef.

She is a regular guest chef

and host on the ITV Breakfast

programme Lorraine and

recently co-presented Saturday

Cookbook. ‘Eat yourself slim! Nadia Sawalha’s delicious new recipes are good for your waistline and taste delicious.’ Best

seriously Good! Gluten-Free BakinG In association with Coeliac UK

Phil Vickery

Format 255 x 205mm

Extent 192pp

ISBN 978-1-85626-923-0



Rights World

‘There are muffins, cupcakes, breads and pastry - they’re all so delicious, you’d never guess they were gluten-free’ The Bookseller

seriously Good! Gluten-Free cookinG For kids In association with Coeliac UK

Phil Vickery

Format 255 x 205mm

Extent 160pp

ISBN 978-0-85783-055-5



Rights World

‘Who better to consult than the new champion of gluten-free cookery, Phil Vickery, former Michelin-starred chef.’ Telegraph

seriously Good! Gluten-Free cookinG Supported by Coeliac UK

Phil Vickery

Format 255 x 205mm

Extent 192pp

ISBN 978-1-85626-828-8



Rights World

‘He is not only a talented chef, but something rarer still, a sensible and sensitive one.’ Independent

tHe i dietGino D’Acampo with Juliette Kellow BSc RD

Format 234 x 189mm

Extent 192pp

ISBN 978-0-85783-236-8



Rights World

‘Tantalising recipes that can be enjoyed with a clear conscience and offer not only a stress-free away of losing weight but also a healthier way of eating for a lifetime.’ YOU Magazine

Translated into 10 languages

la dolce dietGino D’Acampo

Format 234 x 189mm

Extent 192pp

ISBN 978-0-85783-098-2



Rights World

‘This collection of delicious recipes and simple exercises will leave you in denial that you are denying yourself.’ The Bookseller

clean & lean diet cookBookJames Duigan

Format 234 x 189mm

Extent 176pp

ISBN 978-0-85783-007-4


Colour location photography Sebastian Roos

Food photography Charlie Richards

Rights World

‘Stress-free way to shift that muffin top!’ Grazia

76 HEALTHY EATING 77HEALTHY EATING

HealtHy eatinG tHe Prostate care cookBookMargaret Rayman, Kay Dilley and Kay Gibbons

Format 220 x 210mm

Extent 176pp

ISBN 978-1-85626-869-1


Colour photography Will Heap

Rights World

‘This timely cookbook brings together the latest research on the prevention and treatment of the illness through diet. Health & Fitness

HealtHy eatinG For diaBetesIn association with Diabetes UK Antony Worrall Thompson and Azmina Govindja RD

Format 220 x 210mm

Extent 144pp

ISBN 978-1-85626-866-0



Rights World

‘A welcome source of culinary inspiration for the huge number of people suffering from this disease.’ House & Garden

HealtHy eatinG durinG cHemotHeraPyJosé Van Mil with Christine Archer-Mackenzie

Format 220 x 210mm

Extent 176pp

ISBN 978-1-85626-816-5


Colour photography Henk Brandsen

Rights World

‘With over 100 recipes that focus on the texture of food in manageable portions, it’s essential reading.’ Sunday Express

HealtHy eatinG For lower Blood PressureIn association with the Blood Pressure Association

Paul Gayler with Gemma Heiser MSc, BSc, ANutr

Format 220 x 210mm

Extent 160pp

ISBN 978-1-85626-922-3



Rights World

‘Dream desserts – these sweets taste as good as they look, yet they’re nutritionally balanced and very low in fat... really!’ Saturday Express

HealtHy eatinG durinG PreGnancyErika Lenkert with Brooke Alpert MS, RD, CDN

Format 220 x 210mm

Extent 144pp

ISBN 978-1-85626-962-9



Rights World

‘The recipes offer a tempting range of delights. An exceptionally handy buy for the mum-to-be!’ Good Book Guide


Healthy eating series

A ground-breaking series endorsed by the world’s 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 lower cHolesterolIn association with H.E.A.R.T UK

Daniel Green and Catherine Collins RD

Format 220 x 210mm

Extent 144pp

ISBN 978-1-85626-867-7


Colour photography Lis Parsons

Rights World

‘A must-have for those wary of their cholesterol levels and for those who don’t want to wait to be warned.’ Healthy Living & Wellbeing

HealtHy dairy-Free eatinGIn association with Allergy UK

Mini C and Tanya Carr RD

Format 220 x 210mm

Extent 144pp

ISBN 978-1-85626-876-9



Rights World

‘Perfect… good, tasty ideas and plenty of nutritional information.’ Observer Food Monthly

HealtHy eatinG For tHe menoPauseIn association with Women’s Health

Marilyn Glenville and Lewis Esson

Format 220 x 210mm

Extent 160pp

ISBN 978-1-85626-884-4


Colour photography Ian Wallace

Rights World

With wonderful recipes, it’s a feast for the palate as well as the hormones.’ Michael van Straten, Woman magazine

HealtHy Gluten-Free eatinGIn association with Coeliac UK

Darina Allen and Rosemary Kearney

Format 220 x 210mm

Extent 160pp

ISBN 978-1-85626-875-2



Rights World

‘These recipes prove a gluten-free diet can still be delicious.’ Antony Worrall Thompson, Daily Express

HealtHy eatinG For your HeartIn association with H.E.A.R.T UK

Paul Gayler and Jacqui Morrell RD

Format 220 x 210mm

Extent 160pp

ISBN 978-1-85626-874-5



Rights World

‘Packed with mouthwatering recipes, this book also has heaps of nutritional and lifestyle advice.’ Woman & Home

HealtHy eatinG For iBsIn association with the IBS Research Appeal

Sophie Baimbridge and Erica Jankovich RD

Format 220 x 210mm

Extent 144pp

ISBN 978-1-85626-877-6



Rights World

‘Enticing photographs and lovely recipes… a delicious way to ease symptoms.’ Health & Fitness


antony worrall tHomPson’s Gi dietwith Dr Mabel Blades & Jane Suthering

Format 234 x 189mm

Extent 160pp

ISBN 978-1-85626-947-6



Rights World

500,000 copies sold

tHe diaBetes weiGHt loss dietAntony Worrall Thompson, Azmina Govindja RD and Jane Suthering

Format 234 x 189mm

Extent 144pp

ISBN 978-1-85626-644-4


Colour photography Steve Baxter

Rights World

tHe essential low Fat cookBookIn association with H.E.A.R.T UK

Antony Worrall Thompson

Format 255 x 225 mm

Extent 256pp

ISBN 978-1-85626-977-3

Price £20 hardback


Rights World

tHe essential diaBetes cookBookAntony Worrall Thompson with Louise Blair BSc

Format 255 x 225mm

Extent 288pp

ISBN 978-1-85626-870-7

Price £20 hardback


Rights World

Best Health and Nutrition book at Le Cordon Bleu World Food Media Awards 201082 HEALTHY EATING 83HEALTHY EATING

‘Contains easy-to-follow, tasty recipes, as well as menu planners for over 100 mouth-watering healthy meal ideas.’ Goodlife

‘The perfect guide, packed with more than 180 easy, healthy and mouthwateringly good recipes..’ Health & Fitness Magazine

85

HEALTH & BEAUTY

86 87HEALTH & BEAUTY HEALTH & BEAUTY

EvERyoNE tRy yoGa Victoria Woodhall with Jonathan Sattin

Format 250 x 210mm

Extent 192pp

ISBN 978-0-85783-071-5


Colour photography Clare Park


Rights World

Expert advice on which style of yoga will work for you and a free DVD of three 20-minute yoga sequences.

Yoga can help you tone up, lose weight, keep you limber

in old age, improve your sport, help you sleep better, give

you more energy and help you feel better in your own

skin. The yoga boom of the last 30 years has led to a huge

range of different styles and techniques. Some are athletic

and physically demanding, while others focus on calming,

bringing balance to the body and releasing tension. But

how do you tell your Iyengar from your Ashtanga or your

Scaravelli from your Kundalini? More importantly, which one

is right for you? Everyone Try Yoga draws on the expertise of

over 15 highly experienced teachers to show you what each

style can offer. Featuring practical and accessible exercises

throughout, and guidance on yoga for men, children,

pregnancy and the menopause as well as meditation and

improving energy, Everyone Try Yoga contains all you need

to start or deepen your yoga practice.

Victoria Woodhall is a journalist with 20 years’

experience as a writer and editor and is currently

Deputy Features Editor at The Mail on Sunday’s

YOU Magazine. She has practised yoga at

triyoga since it opened in 2000 and is now a

Yoga Alliance-certified yoga teacher.

Jonathan Sattin is the Founder and Managing

Director of triyoga in London, and started

practising yoga in 1984. He also teaches weekly

meditation classes at triyoga. www.triyoga.co.uk

If I didn’t do yoga morning and evening I would go bonkers. Everyone, without exception, should give it a go, and here’s the book to show you how.’ Oliver James, clinical psychologist and

author of Affluenza.


ClEaN & lEaN WaRRIoR James Duigan

Format 234 x 189mm

Extent 160pp

ISBN 978-0-85783-086-9


Exercise photography

Sebastian Roos

Food photography

Charlie Richards


Rights World

The latest from the author of the bestselling Clean & Lean books, which have sales of more than 350,000.

James Duigan’s philosophy is that your body can never be

Lean unless it’s Clean of toxins. This simple but effective

message has helped thousands of people to lose weight

and gain peak fitness. With a foreword by six-time World Jiu

Jitsu Champion, Roger Gracie, his new book, specifically for

men, is packed with:

– Maximum-impact, targeted exercises, with step-by-step

photography

– Stress-busting food and instant energy busters

– Motivational advice and James’ trademark Bad, Better,

Best columns and is guaranteed to get you fighting fit and

turn your soft paunch into a 6-pack in no time.

James Duigan is one of the

top personal trainers in the

world, his many celebrity clients

include Elle Macpherson, Rosie

Huntington-Whiteley, Hugh

Grant and David Gandy. He

also runs an exclusive gym,

Bodyism, in London.

Also in the Clean & Lean series:

Clean & Lean Diet (p.88)Clean & Lean Flat Tummy Fast! (p.90)Clean & Lean Diet Cookbook (p.91)

90 91HEALTH & BEAUTY

ClEaN & lEaN dIEt – revised and updated edition

James Duigan

Format 234 x189mm

Extent 176pp

ISBN 978-0- 85783-170-5



Sebastian Roos

Food photography

Charlie Richards

Publication date 16 May 2013

Rights World

Completely revised edition of the original bestselling book with: – new cover and design throughout

– entirely new recipes and recipe photography

– new foreword by Elle Macpherson

– updated and expanded Bad, Better & Best columns

– new contributions from James’ celebrity clients

With flexible meal plans, recipes, tips on avoiding the

cravings that can lead you off track, advice on avoiding the

toxic foods and drinks that prevent us losing weight and

keeping it off, plus a maintenance plan that shows you how

to maintain your new healthy lifestyle, James demonstrates

that you, too, can be clean and lean for life.

‘Clean & Lean has taken the world by storm, inspiring even more of us to start thinking carefully about improving our health.’ Expert Beauty

James Duigan is one of the

top personal trainers in the

world, his many celebrity clients

include Elle Macpherson, Rosie

Huntington-Whiteley, Hugh

Grant and David Gandy. He

also runs an exclusive gym in

London.

HEALTH & BEAUTY

Also in the Clean & Lean series:

Clean & Lean Warrior (p.86)Clean & Lean Flat Tummy Fast! (p.90)Clean & Lean Diet Cookbook (p.91)


ClEaN & lEaN Flat tuMMy FaSt James Duigan

Format 234 x 189mm

Extent 160pp

ISBN 978-1-85626-987-2



Sebastian Roos

Food photography

Charlie Richards

Rights World

Get rid of that bulge once and for all with the second book in James Duigan’s inspirational and bestselling Clean & Lean series.

A flabby tummy is not only a common complaint but can

be a serious health risk. Luckily, with the expert guidance

of Elle Macpherson and Rosie Huntington-Whiteley’s

personal trainer, James Duigan, you can get rid of that

bulge once and for all!

Eat your way to a flat tummy with healthy, flexible

meal plans and recipes and tips on avoiding the cravings

that can lead you off track. Work off that wobble with

illustrated step-by-step exercises for a totally toned

tummy. And for when you need to look good in a hurry,

transform your tummy in 6 days using James Duigan’s

tried and tested technique for getting his model clients

looking good for last-minute photo shoots.

ClEaN & lEaN dIEt CookBook James Duigan

Format 234 x 189mm

Extent 176pp

ISBN 978-0-85783-007-4


Colour location photography

Sebastian Roos

Food photography

Charlie Richards

Rights World

Continuing James Duigan’s 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 won’t impact on your waistline.

Along with James’s 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 with personal recipes from James’s A-list clients,

this book will show you how to cook your way to staying

Clean & Lean for good.

‘Nobody can get a stomach as flat as James can!’ Rosie Huntington-Whiteley

‘Clean & Lean recipes keep my body in amazing shape.’ Elle Macpherson

Pilates For PreGnancy Lynne Robinson

Format 250 x 210mm

Extent 224pp

ISBN 978-0-85783-052-4


Colour photography Dan Duchars

Rights World

‘Lynne Robinson is the high priestess of Pilates. I trust her implicitly.’ Sophie Dahl

runninG wellSam Murphy and Sarah ConnorsForeword by Dame Kelly Holmes

Format 234 x 189mm

Extent 184pp

ISBN 978-1-85626-725-0


Colour photography Guy Hearn

Rights World

‘It is fair to say the Sam is an expert in her field. She leaves no stone unturned.’ Health & Fitness

tHe Pilates BiBle Lynne Robinson, Lisa Bradshaw and Nathan Gardener

Format 255 x 225mm

Extent 288pp

ISBN 978-0-85626-880-6


Colour photography Eddie Macdonald

Rights World

‘Lynne is the undisputed First Lady of Pilates.’ Observer

real women run Sam Murphy

Format 234 x 189mm

Extent 208pp

ISBN 978-0-85783-009-8


Colour photography Eddie Jacob

Rights World

‘Murphy manages to inform, entertain and inspire. She writes with immense knowledge and understanding’ Time Out

tHe exercise Ball BiBle Lucy Knight

Format 255 x 225mm

Extent 288pp

ISBN 978-0-85783-022-7


Colour photography Tony Chau

Rights World

‘Just sitting on a ball will benefit your core strength.’ Daily Telegraph

yoGa For liFe Josephine Fairley

Format 250 x 210mm

Extent 224pp

ISBN 978-0-85783-043-2


Colour photography Claire Richardson

Rights World

‘This book is a welcome edition to the yoga bookshelf.’ Simon Low, Principal of ‘The

Yoga Academy’ and co-founder of triyoga.

94 HEALTH & BEAUTY 95HEALTH & BEAUTY

walkinG for weight loss Lucy Knight

Format 234 x 189mm

Extent 144pp

ISBN 978-0-85783-012-8


Colour photography Guy Hearn

Rights World

‘Taking fitness back to basics, this refreshing alternative to most exercise books offers a guide to walking to fitness.’ Health

Pilatesfor weight loss Lynne Robinson

Format 234 x 189mm

Extent 160pp

ISBN 978-0-85783-013-5


Colour photography Eddie MacDonald

Rights World

‘The first book to focus using Pilates as a way of losing weight to change your body shape for good.’ Spa World

exercise Ball for weight loss Lucy Knight

Format 234 x 189mm

Extent 144pp

ISBN 978-0-85783-011-1


Colour photography Glenn Burnip

& Francesca Yorke

Rights World


‘Bound to get you bouncing results.’ Body and Soul

yoGafor weight loss Celia Hawe

Format 234 x 189mm

Extent 144pp

ISBN 978-0-85783-014-2


Colour photography Francesca Yorke

Rights World


‘Will help you re-evaluate your attitudes to food, weight and health, with lasting results.’ Body and Soul

tHe anti-aGeinG Beauty BiBle Josephine Fairley and Sarah Stacey

Format 255 x 205mm

Extent 224pp

ISBN 978-1-85783-153-8


Colour photography throughout

Illustrations David Downton

Rights World

‘The queens of the beauty bible, Sarah Stacey and Jo Fairley, have triumphed again and delivered another must-have beauty tome.’ Telegraph Magazine


weight loss series

skin secrets Liz Earle

Format 255 x 205mm

Extent 192pp

ISBN 978-0-85783-030-2



Rights World

‘There’s no denying that for a woman in her 40s Liz’s skin is an inspiration to women everywhere’ YOU Magazine

Honey: nature’s Golden HealerGloria Havenhand

Format 234 x 189mm

Extent 160pp

ISBN 978-1-85626-916-2


Colour photography Cristian Barnett

Rights World

‘Full of home remedies, recipes, bee wisdom, fascinating facts and beekeeping tips, and so lovingly photographed that it really belongs on the coffee rather than the breakfast table.’ YOU Magazine

BreatHinG Pattern disorders Dinah Bradley

Format 198 x 129mm

Extent 128pp

ISBN 978-0-85783-029-6


B/W illustrations throughout

Rights World

‘A practical do-it-yourself guide for bad breathers’ Daily Mail

dance to tHe musicals Arlene Phillips

Format 250 x 210mm

Extent 224pp

ISBN 978-0-85783-061-6

Price £18.99 hardback/DVD

Colour photography Greg King

Rights World

take control oF your endometriosis Henrietta Norton

Format 234 x 168mm

Extent 198pp

ISBN 978-0-85783-068-5


B/W illustrations

Rights World


‘There are few conditions that respond as well to nutritional therapy as endometriosis and perhaps fewer consultants who are as expert in their knowledge about it as Henrietta Norton.’ Ian Marber, ‘The

Food Doctor’, MBANT Dip ION

‘Clear photos, easy instructions and a DVD showcasing four of the routines will have you West End perfect in no time!’ Zest

tHe new natural alternatives to Hrt Marilyn Glenville

Format 234 x 168mm

Extent 240pp

ISBN 978-1-85626-461-7


Rights World

‘A great book – I particularly liked its passion and its practicality.’ Penny Stanway

osteoPorosisMarilyn Glenville

Format 234 x 168mm

Extent 208pp

ISBN 978-85626-937-7


line illustrations

Rights World

Fat around tHe middle Marilyn Glenville

Format 234 x 168mm

Extent 192pp

ISBN 978-1-85626-655-0


Rights World

GettinG PreGnant Faster Marilyn Glenville

Format 234 x 168mm

Extent 224pp

ISBN 978-0-85783-093-7


B/W illustrations

Rights World

‘A great companion for every want-to-be mum.’ Best


‘For someone like me, with more enthusiasm for eating than for exercising, the book has instant appeal.’ Cassandra Jardine, Daily Telegraph

‘This is a brilliant resource to help you maintain healthy bones for your entire life.’ Health & Fitness

103

G A R DE N I N G

104 105GARDEN ING GARDEN ING

CloNdEGlaSS: CREatING a GaRdEN PaRadISE Dermot O’Neill foreword by Carol Klein

Format 255 x 225mm

Extent 208pp

ISBN 978-0-85783-095-1

Price £25 hardback

Colour photography

Dermot O’Neill


Rights World

When Dermot O’Neill bought Clondeglass more than a

decade ago, the garden was totally overgrown and the

house was derelict. Here, he explains how he transformed it

into the walled garden of his dreams, from the initial rough

sketch to the stunning creation it is today. Divided into

seasons, the book takes us through spring, summer, autumn

and winter, explaining Dermot’s particular plant passions

and interests, and how each section of the garden has been

designed to give interest throughout the year, from the

rose garden, double borders and courtyard, to the potager,

which is devoted to vegetables and fruit trees, including a

number of rare species and Irish heritage varieties. Covering

bulbs, perennials, shrubs, trees and structures along the way,

Dermot’s knowledgeable text, and the remarkable before-

and-after images that document the enormous changes, will

prove an inspiration to gardeners everywhere.

‘Practical advice gleaned from years of experience.’ Sunday Business Post on Roses Revealed

Dermot O’Neill is one of Ireland’s best-

loved gardening personalities, bringing

his joy of gardening to a wide audience.

He contributes regularly to Irish national

television and radio – appearing on RTÉ

Radio 1’s Today with Pat Kenny – was a

correspondent for the Sunday Times,

and the editor of Garden Heaven. He is

also the author of Roses Revealed. The

restoration of Clondeglass featured

in the hugely successful RTÉ series

Dermot’s Secret Garden.

‘Dermot O’Neill is one of his country’s best-loved gardening personalities with a down-to-earth, easy-to-follow style.’ Weekend Gardener


thE RuRBaNItE Alex Mitchell

Format 255 x 205mm

Extent 160pp

ISBN 978-0-85783-072-2


Colour photography Sarah Cuttle


Rights World

Do you eye that derelict patch of ground on your way to work and dream of turning it into a vegetable garden? Do you love living in the city but fantasise about keeping hens?

If so, you’re a rurbanite – part of a growing band of people

who want the convenience of the city combined with the

benefits of the country. As the world’s urban populations

grow, transforming our asphalt jungles has become a

dynamic world-wide, city-led movement, stretching from

Brooklyn to Berlin. From reclaiming wasteland for community

gardens, turning derelict spaces into wildflower meadows,

keeping chickens and bees and encouraging wildlife back

into our lives, to growing crops in building bags and seed

bombing, this book has it all.

‘An imaginative book for space-starved growers.’ The Sunday Times on The Edible Balcony

Alex Mitchell is a writer and gardener

who has grown her own fruit, salad, herbs

and vegetables for over ten years. She

studied at the Chelsea Physic Garden

and for the past six years her columns in

the Sunday Telegraph have entertained

readers with her experiences of turning

her garden into an edible Eden. Alex’s

previous book The Edible Balcony (Kyle

Books) shows readers how to cram

their outdoor nooks and ledges with

homegrown fruit and vegetables.


aBuNdaNCEAlys Fowler

Format 240 x 210mm

Extent 176pp

ISBN 978-0-85783-078-4


Colour photography

Simon Wheeler


Rights World

Fresh produce are a joy: crunchy cucumbers, sun-warmed tomatoes, juicy berries – their flavours are immediate – but a winter of those summer flavours preserved, now that’s a feeling of satisfaction.

If you are going to truly try and attain a little more self-

sufficiency (and save some money at the same time), think

about what you can store to get you through the leaner

months. Alys takes you through all the different ways

of preserving – from bottling, drying and fermenting to

freezing, pickling and using sugar. But you don’t have

to have a big garden and a problem with gluts of fruit

or vegetables; Alys focuses on making small amounts of

delicious preserves so you can enjoy your garden produce

every day of the year. This book is a must for anyone that

wants to store and preserve their garden bounty.

Alys Fowler trained at the Royal

Horticultural Society, the New York

Botanical Gardens and the Royal

Botanic Gardens at Kew. She writes

regularly for the Guardian, Gardens

Illustrated, Grow Your Own, blogs

for BBC Gardening and has a

monthly video on the Guardian

website. She is the bestselling

author of The Thrifty Gardener,

The Edible Garden and The Thrifty

Forager.

‘One of the bright young things in gardening.’ Daily Telegraph


thE WIldlIFE GaRdENER Kate Bradbury

Format 250 x 210mm

Extent 192pp

ISBN 978-0-85783-157-6


Colour photography Julie Watson


Rights World

Includes 10 step-by-step projects to increase the volume and variety of wildlife in your garden.

By undertaking tasks such as creating a ‘bumblebee nester’

or ‘hedgehog box’, all manner of beautiful and interesting

creatures will be encouraged to pay a visit to even the smallest

garden.

The role of wildlife in gardens can be better understood

through increased knowledge of where wild creatures fit into

the garden eco-system. Kate Bradbury explains the basic

theory of wildlife gardening, exploring why we should garden

for biodiversity and the many benefits it has for us gardeners as

well as for birds, animals and insects.

By clearly detailing the variety of wildlife that may be

encouraged to visit, The Wildlife Gardener also acts as a

reference book for those who wish to identify the animals and

insects thriving in their gardens, whilst providing answers to

any questions that may arise.

Kate Bradbury is a well-known

gardening writer and award-

winning blogger, her Gardener’s

World blog was shortlisted for

Blog of the Year in the Garden

Media Guild Awards. She writes

the wildlife pages for Gardener’s

World Magazine, has written

articles for the Guardian and BBC

wildlife. She is also a frequent

contributor to BBC Radio 4’s

Gardeners’ Question Time.

‘A joyous book that will convince any gardener of the importance of nature in their plot and the pleasure that can be had from watching and encouragingall forms of wildlife.’ Alan Titchmarsh

Bright, colourful and boundlessly enthusiastic, this is also a practical guide to making your garden a refuge for wildlife to fit all plots.’Chris Packham


thE CoMPlEtE Book oF vEGEtaBlES, hERBS & FRuIt Matthew Biggs, Jekka McVicar and Bob Flowerdew

Format 265 x 195mm

Extent 640pp

ISBN 978-0-85783-179-8




Rights World

The Complete Book of Vegetables, Herbs & Fruit combines three bestselling books written by top gardening authors. It is a comprehensive guide to selecting, cultivating, harvesting and cooking your own fresh produce at home.

The coverage is phenomenal - from the care of asparagus

through the seasons to the huge number of species of

apples that can be cultivated, and herbs that can be grown

even in the smallest of spaces. Wonderfully illustrated in a

clear and accessible layout, setting out varieties, cultivation,

companion planting, pests and diseases, culinary uses, as

well as medicinal and cosmetic uses The Complete Book

of Vegetables, Herbs and Fruit is a must-have for every

gardener and cook.

‘Packed with mouthwatering photos, recipes and cultivation advice.’ The Sunday Times

Matthew Biggs trained at the

Royal Botanic Gardens Kew and

appeared on Channel 4’s Garden

Club. He writes for Gardener’s World

magazine and lectures around the

world. He is the co-author of GQT

Plant Chooser and GQT Techniques

and Tips for Gardeners.

Bob Flowerdew is Britain’s leading

organic gardener. He is a regular

panellist on BBC Radio 4’s Gardener’s

Question Time. His previous books

include Grow Your Own, Eat Your

Own, Going Organic, The Gourmet

Gardener and Bob Flowerdew’s

Organic Bible.

Jekka McVicar has run her herb farm

for 22 years. She has been awarded

59 RHS gold medals. She is well

known for her regular appearances

on TV and radio gardening and

cookery programmes. Jekka recently

won the Life Time Achievement

Award at the 2012 Garden Media

Guild Awards.

GiFts From tHe Garden Debora Robertson

Format 240 x 210mm

Extent 176pp

ISBN 978-0-85783-081-4



Rights World

‘I like this book. Gifts made from things you’ve grown are always gifts from the heart – a great pleasure to give and to receive.’ Hugh Fearnley-Whittingstall

tHe tHriFty GardenerAlys Fowler

Format 240 x 210mm

Extent 192pp

ISBN 978-1-85626-777-9


Colour photography Simon Wheeler

Rights World

‘The rising star of the gardening world… The most original and inspiring book to come out in years.’ Country Smallholding

tHe ediBle Balcony Alex Mitchell

Format 255 x 205mm

Extent 160pp

ISBN 978-1-85626-946-9


Colour photography Sarah Cuttle

Rights World

‘Even the most inner-city girl can get growing armed with a little more than a trowel and some seedlings.’ Zest

tHe tHriFty ForaGerAlys Fowler

Format 240 x 210mm

Extent 192pp

ISBN 978-1-85626-912-4


Colour photography Simon Wheeler

Rights World

‘Alys is one of the bright young things in gardening.’ Saturday Telegraph

urBan kitcHen Gardener Tom Moggach

Format 255 x 205mm

Extent 192pp

ISBN 978-1-85626-986-5


Colour photography Laura Hynd

Colour illustrations Laura Yates

Rights World

‘Tom Moggach sees food growing potential everywhere and shows you how to turn it into imaginative meals.’ Lindsey Bareham

tHe resilient Garden Marylyn Abbott

Format 240 x 210mm

Extent 192pp

ISBN 978-1-85626-746-5

Price £25 hardback

Colour photography Clay Perry

Rights World

‘Abbott shows how to create a sustainable garden with plants that can handle our changing weather patterns.’ Evening Standard

114 GARDEN ING 115GARDEN ING

Nominated for Practical Book of the Year at the 2012 Guardian Media Guild Awards

BoB Flowerdew’s orGanic GardeninG BiBle

Format 270 x 230mm

Extent 272pp

ISBN 978-0-85783-035-7

Price £25 hardback


Rights World

Jekka’s comPlete HerB BookIn Association with the Royal Horticultural Society

Jekka McVicar Foreword by Penelope Hobhouse

Format 270 x 230mm

Extent 304pp

ISBN 978-1-85626-780-9


More than 500 colour photographs

Rights World

‘A must-have book for everyone who loves gardening and cooking. I’m Jekka’s biggest fan.’ Jamie Oliver

mattHew BiGGs’s comPlete Book oF veGetaBlesMatthew BiggsForeword by Jean-Christophe Novelli

Format 270 x 230mm

Extent 280pp

ISBN 978-1-85626-674-2



Rights World

BoB Flowerdew’s comPlete Fruit Book

Format 270 x 230mm

Extent 256pp

ISBN 978-1-85626-900-1

Price £25 hardback

More than 500 colour photographs

Rights World

‘The definitive guide, written by the UK’s best-known organic gardener, is a must for fruit growers and eaters alike.’ Woman & Home116 GARDEN ING 117GARDEN ING

‘More than 150 recipes from around the world.’ BBC Gardeners’ World

‘Packed full of advice and tips about growing the natural way based on 30 years of experience.’ Garden News

comPostinGBob Flowerdew

Format 200 x 154mm

Extent 112pp

ISBN 978-1-85626-930-8

Price £9.99 PLC

Illustrations Alison Clements

Rights World

‘Each one is as indispensable as the other.’ Choice

comPanion PlantinGBob Flowerdew

Format 200 x 154mm

Extent 112pp

ISBN 978-1-85626-931-5

Price £9.99 PLC


Rights World

‘Part of a new series of attractively illustrated books on essential gardening skills, this is full of useful advice.’ Gardens Illustrated

sowinG, PlantinG, waterinG and FeedinGBob Flowerdew

Format 200 x 154mm

Extent 112pp

ISBN 978-1-85626-926-1

Price £9.99 PLC


Rights World

‘Six indispensable gardening books from leading organic gardener Bob Flowerdew, each one aimed at all levels of experience and guiding you through the seasons.’ Country Kitchen

weedinG witHout cHemicalsBob Flowerdew

Format 200 x 154mm

Extent 112pp

ISBN 978-1-85626-927-8

Price £9.99 PLC


Rights World

‘Both novices and seasoned gardeners will find every title eminently practical and a joy to read.’ Homes & Gardens

simPle, Green Pest and disease controlBob Flowerdew

Format 200 x 154mm

Extent 112pp

ISBN 978-1-85626-928-5

Price £9.99 PLC


Rights World

‘If you’ve got gardening questions, Bob’s your man!’ Good Housekeeping

PruninG, traininG and tidyinGBob Flowerdew

Format 200 x 154mm

Extent 112pp

ISBN 978-1-85626-929-2

Price £9.99 PLC


Rights World

‘An essential guide in which Bob explains the best time of year to prune each plant, tree or shrub and gives clear instructions on where and how to cut.’ Garden News

118 GARDEN ING 119GARDEN ING

Bob’s Basics series

121

L I F E ST Y L E , G I F T & R E F E R E NCE

122 123L IFESTYLE, GIFT & REFERENCE L IFESTYLE, GIFT & REFERENCE

hoME MadE SIMPlEJoanna Gosling

Format 250 x 210mm

Extent 160pp

ISBN 978-0-85783-100-2

Price £19.99 PLC

Colour photography

Rachel Whiting


Rights World

Stylish, practical makes for living and giving.

Practical as well as pretty, these simple, stylish projects

really will inspire you to make your life a little easier and a

little brighter. Like many working mothers, Joanna’s motto

is ‘minimum effort, maximum return’. Making things for

yourself and others means they can be more personal,

unique and thoughtful – and usually cheaper than buying

something similar. The book is divided into three chapters:

– Home including stylish hanging bookshelves, simple

curtains and an oilcloth shopping bag.

– Giving including lace-printed clay tea-light covers,

simple candles, a knitted Kindle cover, a charm bracelet and

chocolate honeycomb.

– Celebrations including a golden chocolate egg for Easter,

hanging firefly lanterns for Diwali, fabric-covered lanterns for

Chinese New Year, salt-dough star garlands for Christmas.

Some projects can be done in minutes, others take a bit

longer to craft, but all are very simple.

XX . HoMe .

Whenever I see an abandoned pallet in the street, it always makes me start to dream of what I could turn it into. I’m pretty sure you could almost build a whole house with

them, and then create all the furniture you need to fill it up... Keeping it simple, I offer up instead just a couple of basic, easy pieces, which are well worth making because they are practically free and do look really great. The most obvious thing of all is a

simple coffee table...

...Pallet coffee table

.you will needA pallet

Paint – personally, I like a matt

emulsion, as anything with a bit

of sheen draws even more

attention to imperfections and

the roughness of the wood.

Four large castors

16 1cm screws

Drill with 2mm drill bit

MetHod1 If it’s damp and/or dirty – which it probably will be – bring it into the house and

stand it on its side somewhere warmish for a couple of days so it can dry out completely. Once the dirt is dried, most of it should come off pretty easily with a quick blast of the vacuum cleaner. If it’s engrained, don’t worry about it – you’ll be able to paint over it – it’s just loose bits that the paint won’t stick to. Now sand over the pallet a little, just to get rid of giant splinters. You are not trying to sand it down to a smooth finish, which would take forever. This IS going to look pretty rustic, as pallets are made of rough wood.

2 Now paint the pallet. It’s easiest to roller on the paint and have a small brush to hand for the little fiddly bits the roller won’t reach. Start by laying the pallet flat on top of some sort of protective floor cover and raise it off the ground by sticking four evenly sized items (building blocks, books, bricks, whatever you’ve got) under each corner. Once the top is done, stand it up on its side to make it easier to reach the bottom slats.

3 When the paint is dry, screw four large castors onto the bottom corners of the pallet. Use 1cm screws so that they don’t go all the way through the slats. To make light work of fixing the screws, mark through the four holes on the castor plate and then drill small holes with a 2mm drill bit. Drill gently so that it doesn’t go right through the wood. After 20 years of DIY I’ve finally invested in a good cordless drill/driver with lithium batteries and a full set of bits, and I must say it is heavenly. Job done in a flash. I just say this to recommend it as a gadget really worth having. But don’t worry if you don’t have one. It’s perfectly easy to do this job with a basic drill and hand-held screwdriver – it’s what I’ve always done in the past. It will just take a bit longer, and might make your wrist ache a little. But hey, you can sit back with a nice cup of tea

If you’ve got pallet options, such as a local builder's yard, or someone nearby having building work done (meaning a ready supply of pallets), be picky and opt for the sort that has two rows of slats, sandwiched together. This is perfect for a low coffee table, because it means you can slide magazines and books on the bottom ‘shelf’ for a ‘deluxe’ version.

...

.

}

{

{

XX. Celebrations .

MetHod1 Break off the top quarter of the shell. Hold the egg firmly and whack the shell

smartly with a sharp knife, to crack a clean line. A swift blow is better than little taps, which will cause lots of hairline fractures. Pick the top off carefully, so you don’t crack the rest of the shell. Pour out the egg and rinse out the shell. Save the eggs in a bowl – you can scramble them or make an omelette later.

2 Put some soil in the bottom of the shell. Add the plant and press in. Finish off with some moss around the stem, if you can get some.

3 Sit the eggs in egg cups or small glass jars and cluster together, or dot around.

4 Water daily, but don’t overwater – just make sure they always feel damp.

you will needlily of the Valley – perfect for

planting in eggshells because

the bulb is so small it will easily

fit. if you can’t get them, or

want to use something else,

just make sure the bulb is

small enough, or it has shallow

roots that will be happy with

little room. Grape hyacinths

and snowdrops are great

options.

Eggs – if you can get them,

duck eggs are perfect for

planters as they are larger than

hens' eggs and the white shells

look beautiful. otherwise, use

the largest chickens' or hens'

eggs you can find. if you want

to scale up, you can even go

for goose eggs, which are

really big, but they are hard to

get and expensive, so the other

options are more practical.

soil and moss

Giving Lily of the Valley is a May Day tradition in France that dates back to the sixteenth century, when King Charles IX began giving it to the ladies of his court as a

lucky charm on the first of May. Today, in the run up to La Fête du Travail, the beautifully scented flowers are everywhere, and can be picked up in super street

corners, supermarkets and florists – a gift to show affection and appreciation

lily of tHe valley EggS

In a slight deviation from the French tradition, I like to have the wild spring flowers at home over Easter, as they look so pretty in eggshells with the tiny, delicate, fragrant flowers, perfectly in proportion with the little, equally delicate container.

If you can get cut Lily of the Valley, just put the stems in eggshells with water. If not, you can buy ‘pips’ (small bulbs) from a garden centre, or online, which can be planted in the shells.

{ }TIP if you have a cat and use litter made from silica or mineral

granules, you can use it as a soil alternative in pots for plants. it retains

water and drains well. it’s a handy, cheap version of the special clay

tipalTErNaTiVE: You can

use eggshells any time

as a cute vase for little

cut flowers by just

adding water. They’re

perfect for when the

children hand over a

stubby bunch of

wildflowers, plucked

too short to stand

in a vase.

XX . GivinG .

I absolutely love these, because they look so stylish, but take a few minutes to make, and really couldn’t be easier to do.

...CLay tEa LIght holders

.you will needWhite air-dry clay – i always buy

it online for ease, but craft

shops should stock it

lace, fabric, indian print blocks,

or anything you like that will

leave an imprint

rolling pin

Tea lights

MetHod1 Break off a fist-sized chunk of the clay and roll it out into a rough rectangle, about

2mm thick. Your final cut shape should be about 22cm x 5cm, so make sure you roll out a piece bigger than that.

2 Imprint the clay with a piece of lace – or anything else you like – to leave a pattern on the surface of the clay. If you are using lace, use the rolling pin to press it into the clay so that it leaves a strong imprint. Think creatively about what you might use. I also use Indian print blocks or fabric with a chunky weave. Even the side of a tin can to give a ribbed pattern. Or dot holes along the length, randomly, or in a pattern or shape.

3 Neaten up the rectangle by cutting it out with a sharp knife. Shape one of the shorter ends to a point, like a belt. Gently pick up the clay and wrap it around, pattern on the outside, so that it forms a tube, with the pointed end overlapping on the outside (that’s how I do it – you could put it on the inside if you prefer). Softly but firmly press the overlapped pieces together so that they fix and hold. Stand the pot and gently shape again, so that the base and top are as round as possible. Don’t worry that it’s not a perfect cylinder. Part of the appeal here is the slightly wibbly, organic look that underlines that this is homemade – with love – not churned out on a production line. Now just leave the clay to air dry. It will dry to a crisp white, like beautiful unfinished porcelain.

4 Light a tea light, position your masterpiece over it, and admire. They look best on a shelf where you can’t see the tea light inside, just the glow out of the top or through the holes. So pretty.

5 Although these are fairly robust, they’re too delicate to just wrap up and hand over, so if you’re giving them as a present, do put them in a little box before wrapping.

Joanna Gosling has worked

as a broadcast journalist for

20 years, and currently presents

news programmes for the

BBC. She is mother to three

young daughters, and is the

author of the bestselling Simply

Wonderwoman (Kyle Books

2011).

‘A brilliant new manual for modern living.’ YOU Magazine on Simply

Wonderwoman


ClothCassandra Ellis

Format 250 x 210mm

Extent 192pp

ISBN 978-0-85783-159-0

Price £25 PLC

Colour photography

Catherine Gratwicke


Rights World

An inspirational guide to cotton, linen, silk, wool and hide with 30 beautiful contemporary projects.

Organised into five sections – Cotton, Wool, Silk, Linen

and Hide – Cloth provides insight into their extraordinary

colour, craftsmanship and history and includes 30 innovative

projects from tote bags and aprons to cushions and simple

silk curtains that will enable you to create striking and

personal pieces. With a resource guide containing all the

information you need to indulge a passion for textiles, such

as where to buy antique fabrics, suppliers of organic and

ethically-sourced cloth, specialist shops and websites.

Cassandra Ellis is a designer and

maker of high-end quilts and

homewares. Originally from

New Zealand, she now runs

her own London-based design

studio where she teaches

contemporary craft and interiors

workshops. Her work has been

featured in Elle Decoration,

House & Garden and Red.

www.cassandraellis.co.uk‘A renowned quilt maker who runs raved-about courses year round.’ The Simple Things


thE ModERN GIRl’S GuIdE to hatMakINGMary Jane Baxter

Format 250 x 210mm

Extent 160pp

ISBN 978-0-85783-087-6

Price £18.99 PLC

Colour photography

Claire Richardson

Publication date April

Rights World

From headbands to top hats, milliner Mary Jane Baxter teaches the exciting craft of vintage hat-making.

Only 70 years ago most women could make their own hats.

They’d twist an old hat into a party-piece, or magic their

old man’s trilby into the talk of the town, but today we’ve

mostly forgotten how to make hats ourselves. Unlike other

hat-making books on the market, there’ll be no expensive

equipment or complicated skills to acquire. Inspired by

vintage hats, Mary Jane will show you how to fashion your

own at home. From an elegant packable sun-hat, to a

40s-style fascinator, there’ll be clear instructions and couture

tips to help you achieve fabulous results from scratch, as

well as tips on how to update a pre-loved piece. Wonderful

illustrations and fabulous photos complete a book that’s

both beautiful and brimful of ideas.

Mary Jane Baxter holds millinery

workshops and also teaches hat

making at The Kensington and

Chelsea College in London and

Liberty’s. She writes columns for

Homes & Antiques magazine and

Sew magazine, and features for

the BBC, Guardian, Mollie Makes

and Cloth magazines. Mary Jane

was also a judge on Paul Martin’s

Handmade Revolution on BBC2.

‘Not only a beautiful book, it’s also packed with ideas for the creative amongst us... A must for any style-savvy girl.’ Image, on Chic on a Shoestring


CRoChEt at Play Kat Goldin

Format 220 x 210mm

Extent 144pp

ISBN 978-0-85783-165-1


Colour photography Kat Goldin

Publication date April

Rights World

An inspiring collection of playful crocheted projects to delight and entertain.

Kat learnt to crochet as a child and picked up her hook again

when her first child was born. Her frustration at the lack of

modern and creative patterns led to her designing her own,

sharing her projects on her award-winning blog and leading

her to be at the forefront of the current trend for crochet.

This collection of fun pieces allows children to explore their

imaginations – whether on the prowl in a lion hat, riding their

trusty steed hobby horse, keeping cosy while jumping in

puddles with their welly warmers or resting at the end of all

their adventures in a mermaid’s tail sleeping bag. Projects

range from hats to blankets, cardigans to dresses, and even

toys for the play room and are suitable for all crocheters of

all abilities.

Kat Goldin’s first pattern was release in

October 2011 and she has had 45,000

downloads from Etsy to date. Her Crochet

and Cupcake workshops in her home in Alloa

sell out within days of being announced. She

is the winner of The Mads 2012 Blog of the

Year and Best Blog Photography awards.

Kat is originally from America and currently

lives in Scotland with her husband and three

children. www.slugsontherefrigerator.com

Winner of the 2012 MAD Blog of the Year and Best Blog Photography


vINtaGE hoME Sarah Moore

Format 240 x 210mm

Extent 192pp

ISBN 978-0-85783-142-2

Price £17.99 PLC

Colour photography Debi Treloar


Rights World

Let ‘artisan supreme’ (YOU Magazine) Sarah Moore inspire you to inject character and charm into your home using expertly selected, unique vintage pieces.

From hunting down lovely objects, to updating tired furniture

or walls with imaginative projects using vintage materials

there are ideas and practical advice for all skill levels. With

chapters on:

– Pretty & Practical beautiful storage solutions from

bedside tables to shelves

– Child’s Play including old-fashioned toys and games for

kids as well as fun decoration projects

– Decoration make the most of show stopping smaller

touches like mirrors, lamps and pictures to inject new life

into a room

– Eating & Dining

– Sleeping & Bathing

An enjoyable, creative and inspirational guide to learning

new skills and enhancing your home.

As if knitting or crocheting hanger covers was not enough, these little slip covers are perfect for keeping best dresses and twin sets in peak condition.

1. Lay out the fabric with the right side facing down. You will use your hangers as templates for the top curved seams of the covers. If your hangers are all of the same shape, you can use just one hanger as a template. Lay it on the fabric and chalk its outline, extending the sides down from the base of the hanger by about 10cm to make a little cape shape. Cut around the shape you have drawn about 2cm from the chalk line, then use this piece of fabric as a template to make an identical piece for the back of the hanger cover.

2. Turn over a 1cm hem on the bottom edge of each piece of fabric and pin it place. Iron the hem, then sew along it, removing the pins as you go. Align two hemmed pieces with their right sides facing, and pin them together. Sew up along a side edge and along the curve to the top of the cover until you reach the point at which the hook will pass through the cover, working with a 1cm seam allowance and removing the pins as you sew. Leave a 1cm gap for passing the hook of the hanger through the cover. Continue from the other side of the gap down along the other side edge of the cover. The bottom hemmed edge remains unsewn. Trim away a little of the excess fabric at the point at which the hook will pass through the cover, and turn the cover so that the right sides are facing out. Iron the cover, then pop it over a hanger. Repeat the process until all your hangers are covered then use these for your best dresses.

Hanger covers

YOU WILL NEED:

OLD EMBROIDERED TABLECLOTHS OR PRETTY

FABRIC * HANGERS * TAILOR’S CHALK * FABRIC

SCISSORS * PINS * IRON * SEWING MACHINE

* SEWING THREAD

PRETTY AND PRACTICAL 33

YOU WILL NEED:

TAPE MEASURE * PAPER , PENCIL AND PAPER SCISSORS FOR THE TEMPLATE * SIX PANELS OF

UPHOLSTERY-WEIGHT FABRIC (THE SIZE OF THE BEANBAG IS UP TO YOU – THEY CAN BE SQUARE

OR RECTANGULAR AND FROM 50CM SQUARE FOR A CHILD’S SIZE) * TAILOR’S CHALK OR FABRIC

MARKER * FABRIC SCISSORS * SIX PANELS OF LINING * FABRIC THE SAME SIZE AS ABOVE (AN

OLD SHEET OR ANY RECLAIMED FABRIC IS FINE) * PINS * SEWING MACHINE * SEWING THREAD

* IRON * POLYSTYRENE BEADS TO FILL BAG OR OLD BEANBAG TO RECLAIM BEANS * HAND-

SEWING * NEEDLE (OPTIONAL) * HOOK AND LOOP FASTENING THE SAME WIDTH AS THE BEANBAG

The more time I spend doing children’s activities, the more time I seem to spend on the floor. These simple beanbag cubes making the whole process of child’s play a little more comfortable, if you can wrestle the dog, the cat and the children off them first. They also offer a great way of using up smaller pieces of fabric and you could make parts of the cushion out of simple patchwork panels, too. Make the bottom panel out of a hard-wearing fabric so it can withstand wear and tear. If you would like a handle, stitch a short length of ribbon into one of the seams. (Although, be warned – this makes it very tempting to transform a lovely seat into a pillow-fighting weapon!)

1. Choose the size of your beanbag, then make a template for each different shaped face – remember to incorporate your chosen seam allowance. For a square you will need one template with sides that measure the same or, for a rectangular beanbag, first draw the template for the top and bottom panels, then use the measurements for the long and short edges to help you create the other two pieces of your pattern.

2. Place your fabrics on a table with the right sides down and draw around the pattern pieces using chalk or a fabric marker. Cut out each panel, apart from the one for the base. For this, add 5cm to each of the longer edges to allow for the hem and opening. Cut out this larger panel, too. Repeat the entire process on the lining fabric, but without allowing the extra 5cm on the base panel.

3. First, make the lining. Pin the panels together with right sides facing to make a cube. Using your sewing machine, sew along all but one of the edges, removing the pins as you go. Turn the fabric so the right sides are out, pushing out the corners into a cube shape. Turn in a hem that is the width of your seam allowance on both sides of the open edge and iron it in place.

4. Carefully pour the polystyrene beads into the cube until it is nearly full, then pin together the turned-in hems. Machine or hand-sew the opening securely closed.

5. To make the outer cube, first lay out the panel with the extra 5cm, longest side towards you and fold and then cut it in half widthways. Turn over a hem of about 1cm on this newly cut edge and iron it flat to make a hemmed opening. Sew it in place using the sewing machine. Position the Velcro strips on the bottom of one piece and the top of the other so when they attach you have created a panel the same size as the other five . Sew them in place using a sewing machine.

6. Repeat the pinning and sewing process but, this time, sew all of the seams of your cube. Open the Velcro and turn the cube fabric so the right sides are facing out. Feed in the bean bag and secure the cover shut with the Velcro.

TIP If you would like to add letters or numbers to your cube, appliqué these onto the fabric before you begin the sewing-up process. Choose a contrasting fabric and apply a piece of iron-on interfacing to the back. Draw on your chosen letter, number or shape and cut it out. Position it on the fabric panel, pin it, then zigzag, straight stitch or blanket stitch it on. Make sure that you have it the right way up when you make up the rest of the project!

Beanbags

CHILD’S PLAYCHILD’S PLAY64

Old wallpaper rarely can be found in quantities large enough to cover a whole room, but by patching your way around the walls you can combine single rolls and oddments of favourite papers to very pretty effect. If you like things to be perfect you can measure a grid onto the wall before you begin, or simply layer your patches, of same or different sizes, until you have covered the wall without a gap. Add together the lengths of each roll to make sure you have enough to cover all the area you wish to.

The surface of the wall needs to be smooth, dust-free and clean before you begin so that the papers stick well and your finished wall is neat and tidy.

1. Begin by cutting the papers. You could paper stripes of different papers around the wall, or any size of square from roll width, down to tiny labour-of-love, matchbox- sized pieces. The squares pictured are approximately 15cm square as a guide. Use a guillotine or a steel rule, craft knife and cutting board to cut even sized pieces. When you have enough to cover the area you are working on you can plot out your lines.

2. Use a weight and a long piece of string, or plumb line, to chalk vertical lines at intervals along the wall. The more perfect an effect you are after, the more lines for guidance you will need. (I didn’t use any….)

3. Use a spirit level to add horizontal lines, or measure and join together points of the same height at varying places along the wall. When you are confident that you have enough lines in place you can begin to paper.

4. Choose and plan your design. The one pictured is randomly placed, just with no two adjoining papers being of the same pattern. If you want a more structured look to the wall, lay out the pieces and make a plan for each area before you start sticking. Looking at original vintage and antique textile patchworks is good for ideas.

5. When you are ready, apply paste to the back of the pieces and smooth them into place, starting at a top corner. Work your way along the rows, either vertically or horizontally, just overlapping each piece as you go. Use the grid lines to keep the rows on track as you progress. Use a soft, dry brush to smooth out any wrinkles or air bubbles as you progress. Adjoining rows should also overlap a little bit too. Keep going until the whole area is covered.

YOU WILL NEED:

SELECTION OF DIFFERENT PAPERS (FIVE OR MORE IS REALLY

EFFECTIVE) * GUILLOTINE OR CUTTING BOARD, CRAFT KNIFE

AND STEEL RULE * WALLPAPER PASTE, READY-MIXED OR MADE

UP TO THE INSTRUCTIONS ON THE PACKET * LARGE PASTING

BRUSH * LARGE SOFT BRUSH FOR SMOOTHING * PENCIL

* PLUMB LINE (WEIGHT ON A STRING) * CHALK * STEP LADDER

* WALLPAPER TABLE OR COVERED SURFACE FOR PASTING

* SPIRIT LEVEL OR TAPE MEASURE

Patchwork wallpaper

101DECORATION

Sarah Moore started making and

selling vintage inspired pieces at

craft fairs and Christmas markets

and has now set up a website

selling a range of original pieces

and lovely gifts. Homemade Gifts

Vintage Style was published in

2011 and she is the co-author

of The Biscuiteers Book of Iced

Biscuits.

www.sarahmoorevintage.com

‘A treat for all vintage lovers.’ Your Home, on Homemade Gifts Vintage Style

‘The reader will be hard pressed to resist making their own unique creations.’ Sew Today, on Homemade Gifts Vintage Style


ExCuSE My FRENCh! Rachel Best and Jean-Christophe Van Waes

Format 198 x 129mm

Extent 208pp

ISBN 978-0-85783-169-9

Price £9.99 PLC

B/W illustrations

Alyana Cazalet


Rights World

Avoid cross-Channel confusion and learn the essential idioms and metaphors of English and French.

Excuse My French! arose out of a culture clash between a

Frenchman and an English woman. Life together in a bi-

lingual relationship for Rachel and Jean-Christophe created

many miscomprehensions and often sheer bewilderment.

The book offers a way out of the conversational confusion

and comprises 700 expressions in English and in French,

divided into 12 chapters, which cover all the essential topics

in life – including food and drink, money, business, work

and sex. The topics are covered in a fresh, light-hearted way

that won’t feel like you’re back in a classroom. Packed with

quizzes, glossaries and interesting detail on the historical

contexts for how phrases were coined, it will improve

language skills and promote the Entente Cordiale between

tourists, students and business associates alike, as well as

encourage relationships to blossom between les Gaulois et

les Rosbifs all over the world!

hoW to GEt youR oWN WayCraig Shrives and Paul Easter

Format 198 x 129mm

Extent 256pp

ISBN 978-0-85783-158-3

Price £12.99 PLC

Publication date August

Rights World

In today’s competitive world, being ‘savvy’ and able to think clearly has never been more important.

Drawn from the observations of two former officers in the

British Army Intelligence Corps, the book is divided into

five sections: Writing & Grammar – how to write for effect,

making sure you get noticed and taken seriously; Biases

– explores influencing people by exploiting their biases,

defending yourself against attacks on your biases, improving

your decision-making and arguing more effectively; Body

Language – understanding people, spotting lies and gaining

extra insight; Statistics – how to develop a critical eye and

spot when statistics are being manipulated; and Sales

Techniques – defend yourself from the manipulation of

retailers and use the techniques to win yourself a bargain.

How To Get Your Own Way uses easy-to-follow, real-life

examples and laymen’s language to give you the tools to

defend yourself, as well as showing you how to use them

to influence other people’s actions and to challenge their

decisions or claims.

Granny cHic Tif Fussell and Rachelle Blondel

Format 234 x 189mm

Extent 160pp

ISBN 978-0-85783-155-2

Price £16.99 flexi


Rights World

‘A feast of crafty ideas from granny-chic aficionados Rachelle Blondel and Tif Fussell.’ YOU Magazine

wHat to knit wHen you’re exPectinG Nikki Van De Car

Format 220 x 210mm

Extent 144pp

ISBN 978-0-85783-056-2



Rights World

‘An essential knitting companion for mums-to-be.’ Let’s Knit

animal Hats Rachel Henderson

Format 220 x 210mm

Extent 144pp

ISBN 978-0-85783-148-4



Rights World

‘Animal hats are bang on trend and this book has over 20 great projects for a whole range of knitted critters.’ Let’s Knit

Homemade GiFts vintaGe styleSarah Moore

Format 240 x 210mm

Extent 176pp

ISBN 978-0-85783-005-0

Price £16.99 PLC

Colour photography Debi Treloar

Rights World

‘A treat for all vintage lovers.’ Your Home

134 L IFESTYLE, GIFT & REFERENCE 135L IFESTYLE, GIFT & REFERENCE

sew it uPRuth Singer

Format 255 x 225mm

Extent 304pp

ISBN 978-1-85626-810-3

Price £19.99 PLC

Colour photography Jan Baldwin and Dominic Harris

Rights World

‘A no-nonsense guide to the art of modern sewing, with lots of techniques and patterns.’ Period House

simPly wonderwomanJoanna Gosling

Format 250 x 210mm

Extent 192pp

ISBN 978-0-85783-058-6

Price £17.99 PLC

Colour photography Rachel Whiting

Rights World

‘BBC news presenter, wife and mother-of-three Joanna Gosling has unlocked the secret of keeping home and work life stress-free and running smoothly.’ YOU Magazine

Party!Polly Betton

Format 250 x 210mm

Extent 208pp

ISBN 978-0-85783-031-9

Price £18.99 PLC


Rights World

‘The queen bee of London’s retro-socialising scene.’ Daily Telegraph

makinG a House your HomeClare Nolan

Format 250 x 210mm

Extent 280pp

ISBN 978-0-85783-062-3

Price £25 PLC


Rights World

‘A brilliantly thought out book, full of wonderful ideas, tips and examples to help people to design their homes.’ Kelly Hoppen

vintaGe FlowersVic Brotherson

Format 250 x 210mm

Extent 176pp

ISBN 978-1-85626-971-1

Price £20 PLC


Rights World

‘Vic Brotherson is a floral goddess – she knows what she’s talking about, and she does it in an irreverent, original and stylish way.’ Sophie Dahl


cHic on a sHoestrinGMary Jane Baxter

Format 250 x 210mm

Extent 160pp

ISBN 978-1-85626-981-0



Rights World

‘Packed with innovative ideas for sewing vintage-style accessories without breaking the bank.’ SEW Magazine

BedouinAlan Keohane

Format 300 x 230mm

Extent 176pp

ISBN 978-0-85783-027-2



Rights World

‘A rich representation of an extraordinary culture.’ Traveller

cHildren’s letters to GodCompiled by Stuart Hample and Eric Marshall

Format 140 x 133mm

Extent 96pp

ISBN 978-1-85626-910-0

Price £5.99 PLC

Colour illustrations Tom Bloom

Rights UK & Commonwealth

(excl. Canada, Australia & NZ)

‘A touching mixture of innocence, poignancy and laugh-out-loud cheek.’ International Express

tao te cHinGLao Tzu Translated by Stephen Mitchell

Format 198 x 129mm

Extent 128ppp

ISBN 978-0-85783-015-9


Rights World

After the Bible, the Tao Te Ching is the most widely translated book in the world.

cHickensSuzie Bladwin

Format 240 x 210mm

Extent 144pp

ISBN 978-0-85783-069-2


Colour photography Cristian Barnett

B/W illustrations Becca Thorne

Rights World

‘Take my word for it, you become involved and fascinated. The moment I get home I wander out into the garden to collect my hens’ newly-laid eggs.’ From the Foreword by Joely Richardson

rudyard kiPlinG the complete verseWith a foreword by M. M. Kaye

Format 216 x 148mm

Extent 736pp

ISBN 978-1-85626-952-0


Rights World


camPervan crazyDavid and Cee Eccles

Format 240 x 250mm

Extent 176pp

ISBN 978-1-85626-652-9

Price £16.99 PLC

Colour photography David Eccles

Rights World

‘Funky illustrated celebration of the iconic vehicle.’ Bookseller

contradictionaryFritz Speigl

Format 198 x 129mm

Extent 256pp

ISBN 978-1-85626-954-4

Price £9.99 hardback/plc

Rights World

‘The English language owes a debt of gratitude to Fritz Spiegl. So does everyone who cares about it. This latest book adds to the debt.’ John Humphrys

dictionary oF enGlisH down tHe aGesLinda & Roger Flavell

Format 198 x 129mm

Extent 316pp

ISBN 978-1-85626-603-1


Rights World

tHe dictionary seriesDictionary of Word Origins, Dictionary

of Idioms and their Origins, Dictionary

of Proverbs and their Origins and

Dictionary of English Down the Ages

are also available as a boxed set – over

1200 pages in all.

ISBN 978-1-85626-656-7

Price £29.99

Rights World

Grammar For Grown-uPsCraig Shrives

Format 198 x 129mm

Extent 256pp

ISBN 978-0-85783-080-7

Price £9.99 PLC


Rights World

dictionary oF idioms and tHeir oriGinsLinda & Roger Flavell

Format 198 x 129mm

Extent 352pp

ISBN 978-1-85626-664-2


Rights World

Grammar rules Craig Shrives

Format 198 x 129mm

Extent 256pp

ISBN 978-0-85626-037-1

Price £9.99 PLC


Rights World

‘Clearly written and easy to navigate…a pleasure to read.’ Times Literary Supplement

dictionary oF word oriGinsLinda & Roger Flavell

Format 198 x 129mm

Extent 288pp

ISBN 978-1-85626-861-5


Rights World


‘This well-organised book covers all the basics and Shrives’s advice is refreshingly sensible.’ Guardian

143

V I NCE N TSQUA R E BOOK S

144 145VINCENT SQUARE BOOKS VINCENT SQUARE BOOKS

GorGeous cakesAnnie BellISBN 978-0-85783-038-8

cute cookiesISBN 978-0-85783-047-0

cute cuPcakesISBN 978-0-85783-048-7

cute cakesISBN 978-0-85783-046-3

meals For 1-2ISBN 978-0-85783-050-0

Family Food For a FiverISBN 978-0-85783-049-4

slow cooker successISBN 978-0-85783-051-7

GorGeous suPPersAnnie BellISBN 978-0-85783-040-1

GorGeous GreensAnnie BellISBN 978-0-85783-041-8

GorGeous PuddinGsAnnie BellISBN 978-0-85783-039-5

Format 195 x 195mm

Extent 192pp


Colour photography Chris Alack

Rights World

Format 180 x 120mm

Extent 128pp



Rights World

‘Annie Bell’s simple recipes are just the ticket’ BBC Good Food magazine

147DUNCAN PETERSEN

BirdwatcHer’s walks In a Box

Includes 50 cards

ISBN 978-1-90330-161-6

Price £12.99

cyclist’s Britain In a Box

Includes 50 cards

ISBN 978-1-90330-160-9

Price £12.99

Britain on BackroadsIn a Box

Includes 25 cards and audio Cd

ISBN 978-1-90330-166-1

Price £13.99


146 DUNCAN PETERSEN

IN a Box SERIES

oFF-road cyclist’s BritainIn a Box

9th box in ‘In a Box’ series

Includes 50 cards

ISBN 978-1-90330-168-5

Price £12.99


This new format for travel guides carries on proving its worth. The first title, Walker’s Britain in a Box, has now sold over 80,000 copies. Cyclist’s Britain in a Box and Birdwatcher’s Walks in a Box are strong sellers too, as is Weekend Walks.

In 2013, Off-Road Cyclist’s Britain in a Box joins the series as a companion guide to Cyclist’s Britain, the

most convenient cycling guide ever produced, whose routes were mainly on tarmac, using country

lanes. Off-Road Cyclist’s Britain in a Box has mainly off-road routes, taking cyclists deep into the wild –

but safely.

The range is completed by four original regional walking guides, Walker’s Yorkshire Dales and South

Pennines in a Box, Walker’s London and the South-East in a Box, and two European titles, Tuscany

and Provence. No other travel series combines innovative packaging and presentation with diverse,

imaginative subjects.

The latest addition to the ‘In a Box’ series is Britain on Backroads. This innovative new talking guide

for motor tourists shows how to leave behind the motorways and main roads to experience another

Britain. An audio CD and folding cards work together to create a unique touring guide.

The design concept for the In a Box guides are Registered Community Designs (No: 001121404-0001, date of certificate: 14th April 2009).

Copying or reproduction in any form is illegal.

‘Cyclist’s Britain in a Box is one of the coolest formats for a guidebook that [we’ve] seen. Perfect for our mobile culture that loves things that fit in the palm of your hand - these cards cover some of the best rides in the UK.’ www.intravelmag.com

DU NCA N PE T E R SE N

DUNCAN PETERSENDUNCAN PETERSEN148 149148 149

weekend walks In a Box

Includes 35 cards

ISBN 978-1-90330-164-7

Price £12.99

walker’s Britain In a Box

Includes 60 cards

ISBN 978-1-90330-155-5

Price £12.99

walker’s Provence In a Box

Includes 35 cards

ISBN 978-1-90330-162-3

Price £12.99

walker’s tuscany In a Box

Includes 35 cards

ISBN 978-1-90330-163-0

Price £12.99

walker’s yorksHire dales & soutH Pennines In a Box

Includes 40 cards

ISBN 978-1-90330-157-9

Price £11.99

walker’s london and tHe soutH east In a Box

Includes 40 cards

ISBN 978-1-90330-156-2

Price £11.99

Now an established mini-series with a superbly varied range of bestselling titles.

‘A genuine innovation in the field of walking guides.’ Rambler’s Association’s Walk magazine

151DUNCAN PETERSEN150 DUNCAN PETERSEN

oN Foot GuIdES

Paris walksFiona Duncan & Leonie GlassISBN 978-1-90330-145-6

‘A delightful book… very easy to follow, clear maps, just the right level of narrative.’ Customer review of Paris Walks.

london walksCelia WoolfreyISBN 978-1-90330-146-3

new york walksJane Egginton & Nick O’DonnellISBN 978-1-90330-147-0

rome walksJohn Fort & Rachel PierceyISBN 978-1-90330-158-6

venice walksJo-Ann TitmarshISBN 978-1-90330-152-4

PraGue walksFrank KuznikISBN 978-1-90330-153-1

The only walking guides with ‘bird’s eye view’ (isometric) mapping, which allows you to find your way not just by flat street plan, but by the appearance of the buildings around you.

Exploring cities with the On Foot Guides

is like being taken around by a friend who

knows the best restaurants, shops and

attractions - the authors are local residents

who know their cities backwards. Each

book introduces the city district by district,

with a wealth of insider knowledge. The

artwork is unique and the walks are easy

to follow, informative and fun. Most take

an hour, and many can be interlinked to

create longer sightseeing expeditions.

Format 220 x 140mm

Extent 128pp

Price £9.99 paperbacks

Colour artwork throughout

Rights World

DUNCAN PETERSEN152

ChaRMING SMall hotEl GuIdES

italyFiona Duncan & Nicky Swallow

20th edition

Extent 400pp

ISBN 978-1-90330-165-4



153DUNCAN PETERSEN152

sPainFiona Duncan & Jonathan Noble

Extent 336pp

ISBN 978-1-90330-159-3


Britain & irelandFiona Duncan & Tamara Grosvenor

Extent 336pp

ISBN 978-1-90330-149-4


FranceLouise Brearly & Fiona Duncan

Extent 336pp

ISBN 978-1-90330-151-7


GermanyGeorge Pownall

Extent 336pp

ISBN 978-1-90330-150-0


Starting with Charming Small Hotels Italy,

followed by Austria, Switzerland & the

Alps, the series re-launches in 2013 for

the fifth time with brand new beautifully

designed covers: an interesting blend

of the contemporary and the traditional,

which suits the series perfectly. The new

cover text explains that the series doesn’t

just review sleepy places to stay off-the-

beaten-track, but all types of hotels,

including the chic and the stylish.

Fiona Duncan writes the weekly Hotel

Guru column in the Sunday Telegraph and

can claim to be the most respected hotel

writer in Britain.

‘I just had to congratulate you on your wonderful publication. We used your book for our long trip in France from north to quite far south and found it very reliable. Thank you for the best and most reliable travel book we have ever used.’ Sylvia Tucker, reader

austria, switzerland & tHe alPsFiona Duncan

Extent 284pp

ISBN 978-0-95757-590-5



Format 210 x 113mm

Colour artwork throughout

Rights World

154 155STOCKLIST STOCKLIST

KYLE BOOKS CoMPlEtE StoCklISt aNd oRdER FoRM 2013

all orders to:

Littlehampton Book ServicesFaraday Close, Durrington,West Sussex, BN13 3RBTel: 01903 828500

Titles in bold are new for 2013

FOOD & DRINK

— 978-0-85783-207-8 30 years at Ballymaloe £30

— 978-0-85783-003-6 50 Great Curries of India £15.99

— 978-1-85626-546-1 50 Great Curries of India (mini ed) £10.99

— 978-0-85783-083-8 Adventures with Chocolate £14.99

— 978-0-85783-143-9 amazing Grains £25

— 978-0-85783-025-8 Annie Bell’s Baking Bible £25

— 978-1-85626-918-6 Bake! £20

— 978-1-85626-729-8 Ballymaloe Cookery Course £30

— 978-0-85783-088-3 Best of British £15.99

— 978-0-85783-146-0 Biscuiteers Book of Iced Biscuits, The £12.99

— 978-0-85783-045-6 Boy Who Bakes, The £16.99

— 978-0-85783-008-1 Bread £19.99

— 978-1-85626-980-3 Bryn’s Kitchen £25

— 978-0-85783-221-4 Buonissimo! £14.99

— 978-1-85626-933-9 Camping Cookbook, The £12.99

— 978-0-85783-094-4 Clarissa’s Comfort Food £15.99

— 978-0-85783-147-7 Clodagh’s Kitchen Diaries £18.99

— 978-0-85783-023-4 Contented Cook, The £19.99

— 978-0-85783-154-5 Cook Brazilian £14.99

despatCh to:

invoiCe to: (if different from despatch address)

— 978-0-85783-111-8 Cook on a Shoestring £15.99

— 978-0-85783-108-8 Crust £15.99

— 978-1-85626-847-9 Cupcakes from the Primrose Bakery £14.99

— 978-0-85783-028-9 Dinner at Mine £19.99

— 978-1-85626-762-5 Dough £15.99

— 978-1-85626-921-6 Extraordinary Cookbook, The £19.99

— 978-0-85783-151-4 Fantastico! £14.99

— 978-1-85626-883-7 Fish Tales £19.99

— 978-0-85783-077-7 Flavour First & Foremost £19.99

— 978-1-85626-788-5 Forgotten Skills of Cooking £30

— 978-0-85783-217-7 Franco Manca: Perfect artisan Pizza £12.99

— 978-0-85783-002-9 Fresh from the Freezer £16.99

— 978-0-85783-006-7 Full of Flavour £19.99

— 978-0-85783-749-6 Game Cookbook, The £19.99

— 978-0-85783-060-9 Garlic £14.99

— 978-0-85783-106-4 Gastrogeek £15.99

— 978-0-85783-092-0 Gentle art of Preserving, the £25

— 978-1-85626-938-4 Gifts from the Kitchen £18.99

— 978-0-85783-211-5 Gino’s Pasta £15.99

— 978-0-85783-206-1 Goose Fat & Garlic £14.99

— 978-1-85626-920-9 Grand Cru £40

— 978-1-85626-812-7 Great Domaines of Burgundy, The £40

— 978-1-85626-919-3 Great Outdoors Cookbook, The £18.99

— 978-1-85626-700-7 Green & Black’s Chocolate Recipes £14.99

— 978-1-85626-940-7 Green & Black’s Ultimate £16.99

— 978-1-85626-862-2 Home at 7, Dinner at 8 £14.99

— 978-0-85783-177-4 hats & Bells Children’s Party Cookbook £18.99

— 978-1-85626-958-2 Homemade £16.99

— 978-0-85783-019-7 In Three Easy Steps £9.99

— 978-0-85783-173-6 For the love of veg £25

— 978-0-85783-016-6 Indian in Six £9.99

— 978-1-85626-967-4 Indian Kitchen, The £14.99

— 978-1-85626-792-2 India’s Vegetarian Cooking £14.99

— 978-0-85783-033-3 Irish Traditional Cooking £25

— 978-1-85626-936-0 Italian Comfort Food £19.99

— 978-0-85783-174-3 Italian Cookery Course, The £19.99

— 978-1-85626-978-0 Italian Home Baking £18.99

— 978-0-85783-044-9 Italian Table, The £20

— 978-1-85626-948-3 Italy for the Gourmet Traveller £14.99

— 978-1-85626-917-9 James Tanner Takes 5 £14.99

— 978-1-85626-909-4 Jam, Jelly & Relish £16.99

— 978-1-85626-970-4 Japanese Kitchen, The £14.99

— 978-0-85783-026-5 José Pizarro’s Spanish Flavours £19.99

— 978-0-85783-032-6 Kitchen & Co. £16.99

— 978-0-85783-036-4 Kosher Modern £19.99

— 978-1-85626-764-9 Lebanese Cookbook, The £14.99

— 978-1-85626-955-1 Less Meat More Veg £16.99

— 978-0-85783-167-5 love Bake Nourish £18.99

— 978-0-85783-067-8 Meat Free Monday Cookbook, The £19.99

— 978-1-85626-969-8 Middle Eastern Kitchen, The £14.99

— 978-0-85783-109-5 Modern Vegetarian, The £14.99

— 978-0-85783-091-3 old Favourites, New twists £15.99

— 978-1-85626-972-8 One-Pot Asian £16.99

— 978-0-85783-018-0 One Pot Wonders £9.99

— 978-0-85783-166-8 Paul Gayler’s Sauce Book £16.99

— 978-0-85783-210-8 Perfectly Roasted Chicken, the £15.99

— 978-0-85783-042-5 Perfectly Tossed Salad, The £15.99

— 978-0-85783-024-1 Picnic Cookbook, The £15.99

— 978-0-85783-101-9 Pork £25

— 978-0-85783-208-5 Rio de Janeiro: the Cookbook £19.99

— 978-0-85783-097-5 Say it with Cake £18.99

— 978-1-85626-871-4 Scandinavian Kitchen, The £25

— 978-1-85783-084-5 Seasonal Spanish Food £15.99

— 978-0-85783-034-0 Seoultown Kitchen £18.99

— 978-0-85783-099-9 Share £25

— 978-0-85783-090-6 Simple Asian Kitchen £18.99

— 978-0-85783-180-4 Smashing Plates £19.99

— 978-1-85626-913-1 Soup Glorious Soup £14.99

— 978-0-85783-156-9 Spice odyssey £19.99

— 978-0-85783-000-5 Street Food Revolution £14.99

— 978-0-85783-017-3 Stylish Thai in Minutes £9.99

— 978-1-85626-957-5 Sunday Roast £14.99

— 978-0-85783-053-1 Supper with Rosie £16.99

— 978-0-85783-180-4 Sweet things £16.99

— 978-0-85783-070-8 Take One Pot £15.99

— 978-1-85626-950-6 Tapas £14.99

— 978-0-85783-085-2 Tasting £15.99

— 978-0-85783-020-3 Trish’s French Kitchen £12.99

— 978-1-85626-649-9 Wagamama Cookbook, The £15

— 978-1-85626-646-8 Wagamama: Ways With Noodles £14.99

— 978-0-85783-054-8 Warm Bagels & Apple Strudel £25

— 978-0-85783-082-1 Who Put the Beef in Wellington? £16.99

HEALTHY EATING

— 978-1-85626-947-6 AWT’s GI Diet £12.99

— 978-0-85783-007-4 Clean & Lean Diet Cookbook £12.99

— 978-1-85626-644-4 Diabetes Weight Loss Diet, The £12.99

— 978-1-85626-870-7 Essential Diabetes Cookbook, The £20

— 978-1-85626-977-3 Essential Low Fat Cookbook, The £20

— 978-0-85783-089-0 Greedy Girl’s Diet £12.99

— 978-1-85626-876-9 Healthy Dairy-free Eating £14.99

— 978-1-85626-816-5 Healthy Eating During Chemotherapy £12.99

— 978-1-85626-962-9 Healthy Eating During Pregnancy £12.99

— 978-1-85626-866-0 Healthy Eating for Diabetes £12.99

— 978-1-85626-877-6 Healthy Eating for IBS £12.99

— 978-1-85626-922-3 Healthy Eating for Lower Blood Pressure £12.99

— 978-1-85626-867-7 Healthy Eating for Lower Cholesterol £12.99

— 978-1-85626-884-4 Healthy Eating for the Menopause £12.99

— 978-1-85626-874-5 Healthy Eating for Your Heart £14.99

— 978-1-85626-869-1 Healthy Eating: the Prostate Care Cookbook£14.99

— 978-1-85626-875-2 Healthy Gluten-free Eating £14.99

— 978-0-85783-236-8 I diet, the £14.99

— 978-0-85783-098-2 La Dolce Diet £12.99

— 978-1-85626-923-0 Seriously Good! Gluten-free Baking £19.99

— 978-1-85626-828-8 Seriously Good! Gluten-free Cooking £19.99

— 978-0-85783-055-5 Seriously Good! Gluten-free Cooking for Kids £14.99

HEALTH & BEAUTY

— 978-1-85783-153-8 Anti-Ageing Beauty Bible, The £15.99

— 978-0-85783-029-6 Breathing Pattern Disorders £6.99

— 978-0-85783-170-5 Clean & lean diet £12.99

— 978-0-85783-007-4 Clean & Lean Diet Cookbook £12.99

— 978-1-85626-987-2 Clean & Lean Flat Tummy Fast! £12.99

— 978-0-85783-086-9 Clean & Lean Warrior £12.99

— 978-0-85783-061-6 Dance to the Musicals £18.99

— 978-0-85783-071-5 Everyone Try Yoga £18.99

— 978-0-85783-022-7 Exercise Ball Bible, The £18.99

— 978-0-85783-011-1 Exercise Ball for Weight Loss £12.99

— 978-1-85626-655-0 Fat Around the Middle £9.99

— 978-0-85783-093-7 Getting Pregnant Faster £10.99

— 978-1-85626-916-2 Honey: Nature’s Golden Healer £12.99

— 978-0-85783-030-2 Liz Earle Skin Secrets £15.99

— 978-1-85626-461-7 New Natural Alternatives to HRT, The £10.99

— 978-1-85626-937-7 Osteoporosis £10.99

— 978-1-85626-880-6 Pilates Bible, The £18.99

— 978-0-85783-052-4 Pilates for Pregnancy £15.99

— 978-0-85783-013-5 Pilates for Weight Loss £12.99

— 978-0-85783-009-8 Real Women Run £14.99

— 978-1-85626-725-0 Running Well £14.99

— 978-0-85783-068-5 Take Control of Your Endometriosis £10.99

— 978-0-85783-012-8 Walking for Weight Loss £12.99

— 978-0-85783-043-2 Yoga For Life £16.99

— 978-0-85783-014-2 Yoga for Weight Loss £12.99

GARDENING

— 978-0-85783-078-4 abundance £16.99

— 978-1-85626-931-5 Bob’s Basics: Companion Planting £9.99

— 978-1-85626-930-8 Bob’s Basics: Composting £9.99

— 978-1-85626-929-2 Bob’s Basics: Pruning, Training & Tidying £9.99

— 978-1-85626-928-5 Bob’s Basics: Simple, Green Pest & Disease Control £9.99

— 978-1-85626-926-1 Bob’s Basics: Sowing, Planting, Watering & Feeding £9.99—— 978-1-85626-927-8 Bob’s Basics: Weeding Without Chemicals £9.99

— 978-1-85626-900-1 Bob Flowerdew’s Complete Fruit Book £25

— 978-0-85783-035-7 Bob Flowerdew’s Organic Gardening Bible £25

— 978-0-85783-095-1 Clondeglass: Creating a Garden Paradise £25

— 978-0-85783-179-8 Complete Book of Vegetables, Herbs & Fruit, The £18.99

— 978-1-85626-946-9 Edible Balcony, The £16.99

— 978-0-85783-081-4 Gifts from the Garden £16.99

— 978-1-85626-780-9 Jekka’s Complete Herb Book £16.99

— 978-1-85626-674-2 Matthew Biggs’s Complete Book of Vegetables £16.99

— 978-1-85626-746-5 Resilient Garden, The £25

— 978-0-85783-072-2 Rurbanite, The £16.99

— 978-1-85626-912-4 Thrifty Forager, The £16.99

— 978-1-85626-777-9 Thrifty Gardener, The £16.99

— 978-1-85626-986-5 Urban Kitchen Gardener, The £16.99

— 978-0-85783-157-6 Wildlife Gardener, the £16.99

L IFESTYLE, GIFT & REFERENCE

— 978-0-85783-148-4 Animal Hats £14.99

— 978-0-85783-027-2 Bedouin £16.99

— 978-1-85626-652-9 Campervan Crazy £16.99

— 978-0-85783-069-2 Chickens £14.99

— 978-1-85626-981-0 Chic on a Shoestring £14.99

— 978-1-85626-910-0 Children’s Letters to God £5.99

— 978-0-85783-159-0 Cloth £25

— 978-1-85626-954-4 Contradictionary £9.99

— 978-0-85783-165-1 Crochet at Play £14.99

— 978-1-85626-603-1 Dictionary of English Down the Ages £9.99

— 978-1-85626-664-2 Dictionary of Idioms and their Origins £9.99

— 978-1-85626-861-5 Dictionary of Word Origins £7.99

— 978-1-85626-656-7 Dictionary Series (boxed set) £29.99

— 978-0-85783-169-9 Excuse My French! £9.99

— 978-0-85783-005-0 Homemade Gifts Vintage Style £16.99

— 978-0-85783-100-2 home Made Simple £19.99

— 978-0-85783-158-3 how to Get your own Way £12.99

— 978-0-85783-080-7 Grammar for Grown-ups £9.99

— 978-0-85783-037-1 Grammar Rules £9.99

— 978-0-85783-155-2 Granny Chic £16.99

— 978-0-85783-062-3 Making a House Your Home £25

— 978-0-85783-087-6 Modern Girl’s Guide to hatmaking, the £18.99

— 978-0-85783-031-9 Party! £18.99

— 978-1-85626-952-0 Rudyard Kipling: The Complete Verse £14.99

— 978-1-85626-810-3 Sew It Up £19.99

— 978-0-85783-058-6 Simply Wonderwoman £17.99

— 978-0-85783-015-9 Tao Te Ching £6.99

— 978-1-85626-971-1 Vintage Flowers £20

— 978-0-85783-142-2 vintage home £17.99

— 978-0-85783-056-2 What To Knit When You’re Expecting £14.99

V INCENT SQUARE BOOKS

— 978-0-85783-046-3 Cute Cakes £6.99

— 978-0-85783-047-0 Cute Cookies £6.99

— 978-0-85783-048-7 Cute Cupcakes £6.99

— 978-0-85783-049-4 Family Food for a Steal £6.99

— 978-0-85783-038-8 Gorgeous Cakes £9.99

— 978-0-85783-039-5 Gorgeous Puddings £9.99

— 978-0-85783-041-8 Gorgeous Greens £9.99

— 978-0-85783-040-1 Gorgeous Suppers £9.99

— 978-0-85783-050-0 Meals for 1-2 £6.99

— 978-0-85783-051-7 Simple Slow Cooker £6.99

DUNCAN PETERSEN— 978-1-90330-161-6 Birdwatcher’s Walks in a Box £12.99

— 978-1-90330-166-1 Britain on Backroads in a Box £13.99

— 978-0-95757-590-5 Charming Small hotel Guides: austria, Switzerland & the alps £14.99

— 978-1-90330-149-4 Charming Small Hotel Guides: Britain & Ireland £14.99

— 978-1-90330-151-7 Charming Small Hotel Guides: France £14.99

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— 978-1-90330-150-0 Charming Small Hotel Guides: Germany £14.99

— 978-1-90330-165-4 Charming Small hotel Guides: Italy £16.99

— 978-1-90330-159-3 Charming Small Hotel Guides: Spain £14.99

— 978-1-90330-160-9 Cyclist’s Britain in a Box £12.99

— 978-1-90330-168-5 off-Road Cyclist’s Britain in a Box £12.99

— 978-1-90330-146-3 On Foot Guides: London Walks £9.99

— 978-1-90330-147-0 On Foot Guides: New York Walks £9.99

— 978-1-90330-145-6 On Foot Guides: Paris Walks £9.99

— 978-1-90330-153-1 On Foot Guides: Prague Walks £9.99

— 978-1-90330-158-6 On Foot Guides: Rome Walks £9.99

— 978-1-90330-152-4 On Foot Guides: Venice Walks £9.99

— 978-1-90330-155-5 Walker’s Britain in a Box £12.99

— 978-1-90330-156-2 Walker’s London & The South East in a Box £11.99

— 978-1-90330-162-3 Walker’s Provence in a Box £12.99

— 978-1-90330-163-0 Walker’s Tuscany in a Box £12.99

— 978-1-90330-157-9 Walker’s Yorkshire Dales & South Pennines in a Box £11.99

— 978-1-90330-164-7 Weekend Walks in a Box £12.99

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Kyle Books Catalogue 2013

Documents

Transcript of Kyle Books Catalogue 2013