kyle books - London Book Fair

Transcription

K Y L E B O OK S
JA N UA R Y – J U N E 2 013
KYLE BOOKS JANUARY – June 2013
GA R DE N I NG
L I F E ST Y L E,
GI F T &
R E F E R E NCE
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4

V I NCE N T
DU NCA N
SQUA R E
PE T E R SE N
BOOK S
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
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52
H E A LT H
& BE AU T Y

H E A LT H Y
E AT I NG

F OOD
& DR I N K

3
F O OD & D R I N K
5
Take One Pot
Georgina Fuggle
For delicious food with minimal fuss, just take one pot.
Publication date January
Potato, Prosciutto and Rosemary Soup. Hankering after a
Rights World
slow-cooked meal? Try Plump Whiting, Butterbean and
ONE P
E
K
SErvES 4
600g new potatoes, scrubbed and larger ones cut in half
100g fresh green pesto (the better quality, the better
200g plaice or other white fish, cut into 3–5cm pieces
12 mussels, debearded and scrubbed
the dish)
250ml sweet white wine
8 clams, scrubbed
2 teaspoons olive oil
1 litre hot fish stock
3 plum tomatoes, roughly diced
1 large onion, chopped
2 garlic cloves, peeled and finely chopped
60g watercress, roughly chopped
Crusty loaf, to serve
1 Prepare your fish and have it sitting calmly on a plate in
the fridge ready for the final step. The minutes pass more
quickly than you think and it’s good to be prepared.
continue to simmer for 5 minutes. (Pop some bread in the
oven at this stage so you can serve the fish with a warm,
crusty loaf.)
2 heat the oil in a large saucepan over a medium heat. Fry
the onion for a couple of minutes until it begins to soften,
then add the garlic. Continue to fry until the onion has
cooked, but be careful not to let it colour.
4 This is the last step and should be done when your guests
are already sitting at the table. Add the fish, shellfish and
watercress to the pot and cook, covered, for 2–3 minutes
until the mussels and clams have opened and the fish has
turned opaque.
3 Add the potatoes and pesto and stir to combine. Pour
over the white wine and fish stock and bring to the
boil. reduce the heat and simmer for 15 minutes until
the potatoes are almost tender. Add the tomatoes and
SErvES 6
COOK TIME 1 HOUR 20 MINUTES
Cook TIMe 25 MINuTeS
2 red mullet fillets, skin on, cut into 3–5cm pieces
8 raw king prawns, with tails still attached
100g fresh, fine breadcrumbs
2 fresh bay leaves
2 garlic cloves, peeled and crushed
3 sticks of celery, cut into 2cm chunks
3 tablespoons good-quality basil pesto
½ nutmeg, grated, or 1 teaspoon ground nutmeg
1kg baby new potatoes, scrubbed, large ones cut in half
1 litre hot chicken stock
3 tablespoons chopped flat-leaf parsley
260g bag of spinach
1 free-range egg, beaten
1 whole free-range chicken (1.2–1.4kg)
1 tablespoon vegetable oil
1 onion, peeled and cut into wedges
Sea salt and freshly ground black pepper
1 Make the stuffing by mixing together the breadcrumbs,
garlic, pesto, nutmeg and 2 tablespoons of the parsley with
the egg. Ram into the cavity of the chicken and, using the
kitchen string or cocktail sticks, do your best to close the
opening completely.
a simmer for 1 hour or until your chicken is cooked – test
that the juices run clear.
You will also need a 30cm length of kitchen string or a
few wooden cocktail sticks.
2 Rub the chicken with salt and pepper. Heat the oil in the
bottom of a large flameproof casserole and, using tongs to
help you, brown the chicken on all sides. As my mother
would say, resist the urge to keep moving the chicken.
Allow each side to brown before turning to another.
5 Ladle into bowls and serve immediately. Don’t let that
fish overcook!
3 Turn down the heat. Add the onion wedges, bay leaves,
celery and potatoes around the chicken and pour in the
stock. Bring the whole lot to the boil, cover and reduce to
TIP – I’D reCoMMeND hAvING A LArGe BoWL oF WArM WATer oN The TABLe WITh A SLICe oF LeMoN or TWo.
4 Take the chicken out of the pot (a word of warning…
wear an apron to avoid being splattered) and set aside to
cool slightly. Meanwhile, add the spinach and remaining
parsley to the broth and allow to wilt. Squish the potatoes
slightly if you would like the sauce to thicken up.
5 Cut the chicken into serving portions, then remove the
stuffing and slice it into six. Spoon the vegetables into
shallow bowls and top each with a chicken portion and a
slice of stuffing.
ThAT WAY Your GueSTS CAN rINSe TheIr FINGerS AFTer PeeLING The PrAWNS AND SheLLING The MuSSeLS.
KE
ONE P
71
KE
ONE P
79
OT
Red Pepper Stew and Burgundy Beef Shin with Stilton
OT
TA
You can make a speedy risotto or a quick and hearty
TTAA
Colour photography Tara Fisher
Don’t want to spend too much time in the kitchen?
PreP TIMe 15 MINuTeS
TT
OO
Price £15.99 flexi
WITH NEW POTATOES & SPINACH
PREP TIME 20 MINUTES
Extent 176pp
ISBN 978-0-85783-070-8
POT-ROAST CHICKEN
A one-pot recipe book without a pot-roast chicken would be like Christmas Day without a turkey, and there’s
a reason why this recipe, in particular, became a staple Italian meal. Once you’ve made the stuffing it’s a throwit-all-in affair that can be a lifesaver when preparing a busy Sunday lunch.
TA
Format 240 x 210mm
FISH bROTH
WITh NeW PoTAToeS & FreSh GreeN PeSTo
‘You are what you eat’ is a mantra we’ve all grown familiar with and I agree that cleansing food makes for a
cleansed mind. This particular recipe, with its fresh fish poached in a wonderful hot broth, makes me feel
virtuous whether I’ve run a ‘10k’ or sat through a Tv marathon. As is often the case, don’t add the fish until
the last possible moment to avoid overcooking it.
Dumplings. From traditional favourites such as Whole
Roast Chicken with Roasted Lemons and Cassoulet to
baking dish. As well as main meals there are a variety of
sim
l
ul
ple
t, f
o
recip
p
es to cook in one
GEORGINA FUGGLE
side dishes, like Creamy Paprika Dauphinoise and Oozy
Ham and Thyme Gratin. With tips on how to get ahead,
satisfying and comforting food, whether for special
‘Such a useful and inspiring
collection.’ Emma Bridgewater
SErvES 6
PREP TImE 20 mInUTES
100ml olive oil
3 sticks of celery, finely diced
2 carrots, peeled and finely diced
1 medium onion, finely diced
2 garlic cloves, peeled and finely chopped
Cook TImE 1 HoUR
1 tablespoon tomato purée
1kg brilliant-quality tomatoes, roughly chopped
into chunks
800ml vegetable stock
1 x 400g tin borlotti beans, drained and rinsed
5 or 6 sage leaves, roughly chopped, plus extra leaves
to garnish
1 Heat the olive oil in the base of a 3-litre flameproof
casserole over a medium heat. Add the celery, carrots,
onion, garlic and roughly chopped sage and gently fry
for approximately 15 minutes or until the vegetables have
softened, stirring occasionally. Try not to get any colour
on the vegetables as this is a gentle cooking process.
2 Add the tomato purée and stir in before adding the chopped
tomatoes. Turn the heat to low and fry, covered, for a further
15 minutes, wiggling the pan every few minutes to prevent
anything catching on the bottom. Pour over the stock and
bring to the boil. Simmer for 30 minutes without a lid.
3 Using a stick blender, purée about half the soup so you
are still left with some delicious chunks. Stir in the beans
and cook for 2 minutes until your soup is heated through
and the beans are warm. Garnish with sage leaves.
chef who has trained at Leith’s,
completed three cookery courses
and worked as a food stylist. She
also ran a pop-up restaurant in
Brick Lane, London called Hart &
Fuggle. Her blog is fuggleantics.
blogspot.com
TiP – DEEP-FRIED SAGE LEAVES mAkE A qUICk AnD DELICATE GARnISH FoR THIS SoUP. SImPLY HEAT A CoUPLE
oF TABLESPoonS oF oIL In A PAn UnTIL HoT, THEn DRoP THE LEAVES In FoR A FEW SEConDS. REmoVE THE
LEAVES, DRAIn on kITCHEn PAPER AnD SPRInkLE WITH SALT.
KE
ONE P
18
OT
recipe variations and serving ideas, Take One Pot delivers
TomATo & SAGE SoUP
most recipes for Italian-style tomato soup stand out with their basic technique of creating a soffritto, a simple
melange of olive oil, celery, carrots and onion. This makes a wonderfully strong foundation to the soup upon
which many ingredients can be added. Here is just one idea which happens to include my favourite bean. Eat
with chunks of crusty bread, preferably while sitting on the sofa wrapped in a fleece.
TA
pot – be it a roasting tin, casserole, deep frying pan or
er
ssttoo
pp
Coconut Dhal, all the recipes can be prepared in just one
pp
SSuu
vegetarian-friendly dishes such as Sweet Potato and
Georgie Fuggle is a young
BORLOTTI BEAn
occasions or speedy suppers.
6
F O OD & DR I N K
F O OD & DR I N K
7
Gastrogeek
Rejina Sabur-Cross
boRscHT
PARTY
FUEL
with horseradish
& dill cream
This deeply savoury, violently pink broth is brimming with hot, herbal goodness.
Format 280 x 200mm
Extent 176pp
ISBN 978-0-85783-106-4
Price £15.99 paperback/flaps
Colour photography Chris Terry
Gastrogeek 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-
Rights World
free meal in no-time. Be it a feast to impress your boss,
It’s given a Gillette of an edge with the horseradish and is super good for you to
for the uninspired!
boot. The real deal is made with beef stock, but you can of course use vegetable.
serves
6‑8
1 bunch beetroot (approximately 8),
washed and tops set aside
few sprigs of thyme
4 cloves garlic, unpeeled
1 teaspoon salt
2 tablespoons olive oil
2 onions, diced
¼ cabbage, shredded
1 carrot, diced
2 tablespoons vodka
1 teaspoon sugar
1 teaspoon salt
1 litre beef stock
1 bay leaf
No, come hungry! Don’t
worry it won’t be like Joe’s
birthday..
So what time does it
start tonight? Should I
eat beforehand
Tom Parker Bowles
For the horseradish and dill cream
1 tablespoon soured cream
2 teaspoons creamed horseradish
1 tablespoon chopped fresh dill
finely chopped beetroot tops
freshly ground black pepper
fresh dill, to garnish
I don’t want my
new sofa getting
wrecked...
It can be such a tricky one, knowing what to serve when you’re
planning a bit of a get together. On the one hand, you don’t
want to offer lame old bowls of salt and vinegar around,
and even though there’s something deliciously retro about
a cheese and pineapple hedgehog, there are times when you
want to come up with that extra special something on a stick.
Preheat the oven to 150˚C/gas mark 2. Wrap the beetroot in foil with the thyme, whole garlic
cloves, salt and half the olive oil. Bake for 30‑40 minutes or until tender. Cool, peel and
roughly chop the garlic and beetroot.
Heat the remaining oil in a saucepan and when it’s hot add the onion, cabbage and carrot,
vodka, sugar and salt. Tip in the roasted garlic and beetroot. Sweat briefly and then pour in
the beef stock and add the bay leaf. Simmer for 15‑20 minutes.
Meanwhile, in a small bowl, combine the soured cream, horseradish, dill, beetroot tops and
black pepper. Set aside.
a restorative supper after a hectic day or a dish to suit
restrictive diets, Rejina (creator of popular and innovative
Some delicious stomach liners are
definitely the order of the day. This
epic ginger chocolate cherry trifle
should help matters!
Look at this feast...
These samosas are
a great little ice
shatterer!
Also, on a more practical level, you’re after the sort of scran
that will mop up any excess booze and avoid people getting
too wasted, too quickly. Having said all of that, the ultimate
goal is to show your mates a good time. Salted manuka popcorn, old skool savoury crispy pancakes and geflite fish balls
are all pretty much guaranteed ice breakers and will help encourage everyone to get all euphoric in the mouth. You want
finger foods that you can eat with a drink in one hand.
Liquidise the soup in batches until smooth and return to the pan. To serve, gently reheat,
ladle into hot soup bowls and serve with a generous dollop of the horseradish and dill cream
and a light shower of dill.
13
You want good time grub that people just can’t get enough of
and snacks that kick off the night with a tango on the tastebuds. You know, that sort of food.
‘The respectable
face of food
writing.’
...and not
a salt and vinegar
crisp in sight.
PHEW!
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
FrAngipAnE
nAShi pEAr TArT
Egg, Curried Roast Bone Marrow with a Blood Orange
sweet!
a delicate treat and one that complements a ginger nutty frangipane super
London. She has written for
Cardamom Tart. Don’t panic, the solution is here.
the pears, thus protecting the pastry base. Happiness in every layer, a cinch to
make and a sweet little packed lunch treat.
Serves
6-8
butter, for greasing
For the fruit
juice of ½ lemon juice
4 nashi (Asian) pears, peeled, cored
and sliced into crescents
1 piece of grapefruit peel
1 star anise
1 cinnamon stick
50g sugar
2 tablespoons clear honey, plus extra
for brushing
For the frangipane
125g butter
Bengali freelance food writer
and blogger living in East
The almost melon-like juiciness and perfumed flesh of the nashi pear is such
deliciously. The multi-tasking frangipane also soaks up the high water content of
Salad, Gujerati-style Dahl of Dreams and Lychee, Lime and
Rejina Sabur-Cross is a British-
various publications including
125 caster sugar
40g ground almonds
90g ground walnuts
5 nuggets of stem ginger in syrup,
drained and finely chopped
2 eggs
the Guardian, Channel 4 Food,
For the pastry
30g walnuts
85g butter
170g xxxxxx flour, plus extra for
dusting
50g sugar
25ml milk
the Evening Standard, the
Independent, Olive magazine,
Preheat the oven to 180˚C/gas mark 4. Grease and line a xxcm pie dish with baking
parchment.
and Waitrose Kitchen. Check
Squeeze the lemon juice over the pears and place in a small saucepan. Cover with cold water
and add the grapefruit peel, star anise, cinnamon stick and sugar. Simmer gently for 15
minutes and then set aside to cool.
http://gastrogeek.wordpress.
To make the frangipane, cream together the sugar and butter until smooth. Mix in the ground
almonds and walnuts, stem ginger and eggs.
com for updates on her culinary
For the pastry, toast the walnuts in a hot, non-stick, dry frying pan until fragrant. Set aside
to cool a little and then chop finely. Rub the butter into the flour, then stir in the sugar and
chopped walnuts. Gradually add enough milk to form a smooth dough. Roll out the pastry
between two sheets of cling film, line a 23cm pie dish with the pastry. Chill for 15 minutes.
adventures.
Line the pastry case with greaseproof paper, add some baking beans or lentils and bake blind
for 30 minutes. Remove the paper and beans and bake for a further 10 minutes. Leave to cool.
Spread the frangipane mixture over the base of the pastry case. Drain the pear slices and
mix well with the honey and arrange in a fan shape over the frangipane mixture. Bake for
about 1 hour or until golden and bubbling. Brush with a little warmed honey before serving.
129
8
F O OD & DR I N K
F O OD & DR I N K
9
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
The best food I’ve enjoyed in Singapore is sold in seafood stalls. Their chilli-fired skate in banana
leaves is dynamite in more ways than one. Here’s my version, which replaces the skate with
delicious halibut. The fish is chilli-seasoned, wrapped in the leaves – or in paper and foil, if you
wish – and baked. The parcels are opened at the table, where they release super-fragrant steam.
Talk about aromatherapy!
I’ve based these on crab rangoon, the deep-fried, crab-filled dumplings of Chinese restaurant cooking. Often
made with imitation crab and too much cream cheese, they can fall below the mark. Not, however, my
super version, made with the best crab, a touch of honey, jicama for crunch and just enough cream cheese
for richness. A perfect party nibble, these can be formed in advance and then stored in the fridge and fried just
before serving.
BAnAnA lEAF-wRAPPEd CHilli HAliBuT
HonEy CRAb wonTonS
ServeS 4
MAKES AbouT 40
2 tablespoons rapeseed (canola) oil
2 red or green jalapeños chillies,
finely chopped (see Tip, page xxx)
1 tablespoon finely chopped fresh
ginger
2 red onions, diced
1 teaspoon paprika
2 tablespoons fish sauce
2 limes, 1 juiced, the other cut into
4 wedges
Sea salt and freshly ground
black pepper
4 banana leaves
4 x 175g halibut fillets, preferably
centre cut
To Drink:
A Gewürztraminer
450g cooked fresh white crabmeat
2 tablespoons runny honey
125g peeled jicama, diced
3 tablespoons thinly sliced chives
60g cream cheese, at room
temperature
Sea salt and freshly ground
black pepper
1 packet thin square wonton
wrappers
1 egg beaten with 1 tablespoon
water, for egg wash
Rapeseed (canola) oil for frying
Preheat the oven to 200°C/fan 180°C/Gas Mark 6.
Place a banana leaf on your work surface with a wide side near you. Alternatively,
cut 4 sheets each of baking paper and foil about 30cm square and place a banana
leaf or sheet of paper on your work surface. Smear one-eighth of the chilli mixture
on the centre of the leaf or sheet and place one of the halibut pieces, nicest side up,
in the centre of the leaf or paper with the widest side parallel to the wide side of the
wrapper. Season with salt and pepper and smear with another eighth of the chilli
mixture. Bring the near side of the wrapper over the fish, then fold the far side over
the first. Turn in the sides to enclose the fish completely. If using a banana leaf,
secure the parcel with butcher’s twine; if using paper, wrap the parcel in the foil
and close to seal. Repeat with the remaining chilli mixture and pieces of fish.
3
Ming’s tip:
I call for red jalapeños, which are
slightly hotter than the green, but you
can certainly use the ordinary kind.
3 Fill a deep-fat fryer or medium heavy saucepan one-third full with oil. Over a high
heat, bring to 180°C on a deep-frying thermometer. Add half the wontons and fry for
about 2 minutes until golden brown. Remove with a large mesh spoon and drain on
kitchen paper. Repeat with the remaining wontons.
Ming’s tip:
Don’t overfill the wontons or they won’t seal properly.
Video tips:
Watch the video to see my simple technique for peeling and dicing jicama,
and to learn how to form wontons.
Cut the twine from the parcels or remove the foil. Transfer the parcels to plates,
folded side down if wrapped in banana leaves, and open them at the table with
sharp scissors. Serve with the lime wedges on the side.
m i n g . Co m / i n yo u R k i TCH E n / R E C i P E 3 4
Place one wonton wrapper on a work surface with a corner nearest to you.
Place a scant tablespoon of the filling in the centre of the wrapper, moisten the
edges with the egg wash and fold the bottom half over the top to create a triangular
dumpling. Bring the left and right sides under the dumpling, moisten the points
with the egg wash and pinch together to seal. Repeat with the remaining
wrappers and filling.
2
Transfer to a platter, drizzle with the remaining 1 tablespoon honey, sprinkle
with the remaining chives and serve.
To Drink:
5
your mobile device.
1 In a medium bowl, combine the crabmeat, 1 tablespoon of the honey, the
jicama, 2 tablespoons of the chives and the cream cheese. Season with salt and
pepper and blend.
4
If using banana leaves, heat the sauté pan over a medium heat. Add the remaining
1 tablespoon oil and swirl to coat the pan. When the oil is hot, add the fish, nicer
side down, and sauté for about 1 minute until the leaf browns slightly. If using paper
and foil, skip this step and transfer the parcels to the pan. Transfer to the oven and
bake for 8–10 minutes until the fish is just cooked through. Test by inserting the tip
of a paring knife into the fish for 3 seconds; if it emerges hot, the fish is done.
Alternatively, a thermometer inserted into the fish will read 55°C.
4
video tutorial of Ming teaching you how to prepare the dish.
In addition, you can download a shopping list straight to
1
2 Heat a large ovenproof sauté pan over a medium-high heat. Add 1 tablespoon
of the oil and swirl to coat the pan. When the oil is hot, add the jalapeños, ginger
and onions and sauté, stirring, for about 4 minutes until the onions are soft. Add
the paprika, stir and add the fish sauce. Remove the pan from the heat and add the
lime juice. Toss, season with salt and pepper and transfer to a medium bowl. If using
banana leaves, wipe out the sauté pan and set aside.
An off-dry Semillon or a Fiano de
Avellino like Feudi San Gregorio
from Italy
91
m i n g . Co m / i n yo u R k i TCH E n / R E C i P E 3
21
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 nofuss, delicious recipes with an ingenious East-West twist, this
book delivers every time.
James Beard Award-winning chef
SuSHi Rolling PARTy
A sushi rolling party is fun for everyone. Guests really get into the easily
mastered process of making maki, then enjoy the result of everyone’s efforts,
no matter how non-pro.
The host should prepare the sushi rice beforehand and keep it warm in a
temperature-holding container like the Igloo sushi restaurants favour or in a glass
or metal bowl covered with clling film, then foil. Bring the rice to your rolling
area – a large table or kitchen island, for example.
Do your mise en place – prep all the recipes you’ll use up to the point
of rolling, including the water-vinegar mixture used for making the maki and
handrolls. Place all ingredients in suitable dishes or small bowls that can be
brought to the rolling area.
I like to have a rolling mat for each person – they’re inexpensive – but you
can certainly get away with fewer, depending on the number of guests. You’ll
also want to have slicing knives on hand to cut the rolls – straight across into
eight pieces, on the bias into thirds or any way you like – and a platter or
platters lined with banana leaves or shredded cabbage or shredded iceberg
lettuce for serving the sushi. Dishes of soy sauce, wasabi and pickled ginger,
the traditional sushi condiments, should also be on hand.
When everyone has gathered, demonstrate the rolling process – and your
guests are in business.
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
To Drink:
A Riesling blend like Cameron Hughes Lot
259 for all but the fennel chicken maki. For
it, a Pinot Noir, like Cloudline, from Oregon,
and/or Botani Moscatel from Spain
10
F O OD & DR I N K
www.ming.com.
F O OD & DR I N K
11
Love Bake Nourish
Amber Rose
Format 246 x 189mm
Colour photography Ali Allen
Publication date March
Rights World
‘Hopefully one other quote by Sadie Frost, Kate Moss or Gwyneth Paltrow’
Amber Rose believes passionately
that
delicious
‘A unique and beautiful book, from
an exceptional
person – I can’t wait tocakes
try out the recipes!’
,
f i o n a c a i r n s b a k e r o f t h e r oya l w e d d i n g c a k e
In Love, Bake,
Amber Rose shares
her bakingenjoyed
secrets to prove that it iswithout
possible to
and scrumptious treats can
beNourish,
baked
and
have your cake and eat it. In this inspiring collection of tempting cakes, meringues, pies, small
bakes, compotes, custards and herbal teas, she demonstrates how to make beautiful creations
using healthy, seasonal ingredients. Bake spiced fairy cakes decorated with edible violets
the use of refined white flour
and
sugar.
Instead
she
in spring, create
a plum tartwhite
with orange blossom
yogurt in summer,
warm up with a spiced
carrot cake with a crumble topping in autumn and indulge in a chocolate and chestnut cake
in the depths of winter. Made using honey, maple syrup and fruit for naturally sweet flavours
(instead ofher
refined white
sugar) and spelt, buckwheat,
and nut flours,natural
Amber Rose’s feeluses fruit and honey to give
creations
aryerich,
good recipes are as nourishing as they are delicious.
Amber Rose grew up in New Zealand, surrounded by heritage fruit and vegetables. She has
sweetness, and flours such
as buckwheat, spelt and rye to
travelled the world, cooking in cafés and restaurants. She was a private chef to Sadie Frost
before becoming a doula and cook to new mothers. She is a food stylist.
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;
Photography by Ali Allen
Design by Michael Harrison Studio
£18.99
Kyle Books Limited
www.kylebooks.com
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
LOVE BAKE NOURISH AmBER ROSE
Price £18.99 PLC
zest pastry; and even make your own home-made herbal
teas. Baking is always indulgent but, with Amber, it can be
12
F O OD & DR I N K
My mum used to serve this pudding for me as a very special breakfast treat on the coldest days of winter.
However cold, morning or night, it is delicious – comfort in a bowl. I make mine as my mum did with just
enough honey or maple syrup to sweeten the dish and bring out the flavour of the fruit. The subtle notes of
the honey or syrup add another dimension to the dish, bridging the gap between the lovely creamy rice and
the sharpness of the fruit.
5 eggs, separated
200g honey
100g unsalted butter, softened
500g puréed chestnuts [or chestnut purée?
Sweetened or unsweetened?]
100g ground walnuts (or hazelnuts)
[can you buy ready ground?]
Finely grated zest of 1 lemon
100g dark chocolate, grated or
roughly chopped
Raw cocoa powder for dusting
AMBeR RoSe
100g pearl rice (short grain rice)
100ml light honey or light maple syrup
small knob of butter
1.2 litres milk
5 cardamon pods
1 teaspoon ground cinnamon
_ cup sultanas (optional) [give as weight]
Preheat the oven to 180°C/gas mark 4. Grease and line a 26cm loose-based cake tin.
Preheat the oven to 180°C/gas mark 4.
Start by mixing the egg yolks and honey in a large bowl until thick and smooth, add the butter, puréed
chestnuts, walnuts, lemon zest and chocolate and mix thoroughly until everything is completely
incorporated.
Put the rice, honey or maple syrup and butter into a 1.2 litre capacity pie dish. Bring the milk to the boil
and pour over the rice. Bake in the preheated oven for 1–1_ hours by which time the pudding should have a
golden skin and the rice underneath should have soaked up the rice and be cooked through but still be soft
and creamy.
In a separate, very clean bowl, whisk the egg whites until stiff peaks form. Carefully fold in the egg whites,
trying not to lose the air from the mixture, and don’t bang the bowl. Scrape the mixture into the
prepared tin and bake in the preheated oven for 50 minutes to 1 hour. Remove from the oven and leave to
cool in the tin.
This is best when eaten immediately. I like to serve mine with warm poached plums.
Poached plums
When the cake has cooled completely, turn out and dust with raw cocoa powder. Serve cold with a little
sour cream or crème fraîche. I like it with cherry compote (see page xx).
10 large or 15 small plums,
cleaned and stalks removed
150-200ml maple syrup, depending on
sweetness of plums
250ml water
2 star anise
4 cloves
Put the plums, maple syrup and water into a saucepan and bring to a gentle simmer. Add the spices and
partially cover the pan with a lid. Leave the fruit to poach in the wonderfully scented syrup for 15–20
minutes until the fruit is completely soft and melting.
seasonal cakes
67
LoVe
BAKe
NoURISH
HeALtHIeR cAKeS, B AKeS & DeSSeRtS
FULL oF FRUIt & FLAVoUR
Pear & cinnamon cake with
early autumn berries
I came up with this cake when my son asked me for ‘a cake that kids like’. In my unrelenting way of always
trying to add a little fruit, I grated some pear into a classic sponge recipe and added some cinnamon, and
this is the result. I have used blackberries, which go really well with the pear and spice, but you could just as
well use boysenberries or loganberries. It’s quite a delicate cake, with a fine crumb, that makes a wonderful
picnic cake, or a light dessert cake. Best served warm or on the day of baking.
200g unsalted butter, softened
200g unrefined golden caster sugar
3 eggs
200g plain spelt flour, sifted
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 pear, peeled, cored and finely grated
Unrefined icing sugar (optional) for dusting
for the marbled berry cream
200g blackberries, washed, or other dark fruit
300ml double cream or greek-style natural yogurt
2 tablespoons maple syrup
Preheat the oven to 180°C/gas mark 4. Grease and flour a 24cm loose-based cake tin.
Cream the butter and sugar in a large bowl until pale and fluffy, then add the eggs, one at a time, beating
between each addition. Add the flour, baking powder, cinnamon, vanilla extract and pear, folding in gently
until thoroughly combined.
a dinner party, or try the healthy Mince Pies with an orange
nourishing too.
Cinnamon & sultana rice pudding
with poached plums
This is a very traditional Italian cake, perfect for a winter’s day or night, the sort that makes me want the
scent of wood smoke and a cosy spot in which to eat it. Most definitely this is one of my top ten all-time
favourites and it’s very easy to make. It contains no flour, making it a treat that everyone can enjoy.
Explore new ways to bake with natural, seasonal flavours.
Extent 208pp
ISBN 978-0-85783-167-5
A comforting chocolate & chestnut cake
Scrape the mixture into your prepared tin and bake for 40–50 minutes or until a skewer inserted into the
middle comes out clean. Remove from the oven and leave to cool for 10 minutes before turning out of the
tin.
Meanwhile, make the marbled berry cream. Place the berries in a sieve over a medium bowl and use a
spatula or the back of a spoon to press the berries through the sieve (it will take a few minutes) and discard
the seeds that remain.
‘A unique and beautiful book from
an exceptional person – I can’t wait
to try the recipes!’ Fiona Cairns
If using cream, pour it into a separate bowl and whip until it forms very soft peaks, taking care not to
overwhip. Add the sieved berry mix and maple syrup and fold through very carefully to create a marbled
effect. If using greek-style natural yogurt not cream, simply stir the berry mix and maple syrup gently
through the yogurt. Serve with the cake.
puddings
95
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.
seasonal cakes
36
F O OD & DR I N K
13
Share
‘When peace returned we replanted our gardens and orchards,
tending them with great care and gratitude’
Matida's Story: SOUTHERN SUDAN
-------------------------------------Average WFWI participant
------------------------------Age: 33
------------------------------Married: 95% / Widowed: 5%
------------------------------Children: 4 / No: in household: 11
------------------------------No formal education: 97%
-------------------------------
WFWI Participant, Bosnia
Preserved cherries
Prepare 15 minutes
Extent 256pp
ISBN 978-0-85783-099-9
Price £25 PLC
Colour photography
A collection of recipes from humanitarians, activists
and celebrities, brought together by a passion for
food and a desire for change.
In the spring of 2008, Women for Women International launched its first Commercial
Integrated Farming Initiative. Over the course of its first three years, The CIFI
programme trained more than 3,000 women in how to use sustainable farming practices
to grow crops that can be sold for profit in the local market, as well as feed their
families. On average, women like Matida are making twice the average per capita
income in South Sudan. The farm has also contributed to restoring community in a
2 Meanwhile, pack the
region that has be en riven with tribal violence in the last decade.
cherries into a large, sterilised
I grew up in a cattle camp where soldiers would stop to rest before returning to the
jar. Pour the warm brandy liquid
battlefront. Girls in my camp had to carry the soldiers’ luggage and ammunition to the
over the cherries, making sure
next station. Sometimes the soldiers would also ‘ask’ us to sle ep with them. There was
the fruit is totally submerged in
no way to refuse.
the alcohol. Seal and store in a
Our home was burned by a militia, and we fled to Ethiopia. The refuge e camp there was
the flavours to develop, then store in
a town of tents sunk in the mud. There were beds for a lucky few, but most of us slept
on the ground at night, and some slept standing up. Those with beds traded places with
us – there were many kindnesses like this. We were surrounded by barbed wire and felt
Nick Haddow,
than the food we eat. It builds our physical resilience, brings
Les Stone,
us happiness, and strengthens our bonds with family and
Phillip Webb and
friends. The recipes in this uplifting book celebrate this
Simon Wheeler
truth. They come from the women living in the war-torn
Rights World
500g/31∕3 cups cherries, washed
dissolve the water.
the fridge and use within 2 months.
Tracy Craighead,
Publication date May
75g/ ½ cup minus 1 tablespoon
caster/superfine sugar
saucepan with the sugar and
75ml water. Heat gently to
cool, dark place for a week to allow
Nothing conveys our interdependence more compellingly
Heathcliff O’Malley,
200ml/1 cup brandy
and pitted
1 Pour the brandy into a small
Cook’s tip Serve either at room
like we were in a cage. We tried to write to people. We wrote to government officials,
temperature or gently warmed
in a pan, spooned over vanilla
ice cream.
10
community & trade
UN officials, we wrote to NGOs, we wrote to whoever we knew hoping that someone,
Cherries and cherry compote, Bosina - Photographer: Simon Wheeler
Format 275 x 220mm
Cook 35 minutes
Makes about 750g/3 cups
anyone, could come, se e what we were going through and save us from this Hell.
I have had much darkness but also much light in my life. After returning to my country,
I met my husband Bakri and we now have thre e children, including our new baby Matak.
I began working on the CIFI farm when it opened in 2008, cultivating six plots of
kale, cowpeas and okra. From these crops I now earn as much as 50 South Sudanese
pounds per day – almost enough to sup port my family. In my Dinka community, most men
take many wives, but I am Bakri’s only wife, and we love each other very much. When I
cannot tend to the farm, he does it for me, and when I must work, he lo oks after our
little boy. My prayers have be en answered.
8
from renowned chefs such as Hugh Fearnley-Whittingstall
Prepare 90 minutes
Cook 20 minutes
Makes 1.5kg/3lb 5oz pork ribs
and Alice Waters and philanthropists such as Mia Farrow,
(roughly 2 whole racks’ worth)
For the marinade
6 tablespoons redcurrant,
plum, apple or other fruit jelly
2 tablespoons clear honey
Desmond Tutu and Nelson Mandela. Illustrated with
2 garlic cloves, crushed to a paste
1 tablespoon finely grated
fresh ginger
½ –1 medium-hot red chilli,
finely chopped, or
½ tsp dried chilli flakes
stunning photography of the countries as well as the food,
inspiring stories from the women whose lives have been
changed for the better through the intervention of Women
Hugh Fearnley-Whittingstall
conflict and post-conflict societies. The charity’s core belief is that
Sticky glazed spare ribs
stronger women build stronger nations and that with adequate
1 Combine all the marinade ingredients, whisking them together well. Put the
access to information and resources, socially excluded women can
ribs in a large ovenproof dish, pour the marinade over them and use your hands
or a brush to get them well coated. Cover and leave to marinate in a cool place
for at least an hour, or for several hours if possible in the fridge, turning them
from time to time.
lead change toward stable societies.
2 Preheat the oven to 170°C/325°F/gas mark 3. Turn the ribs in their marinade,
cover the dish with foil and bake for 45 minutes.
3 Increase the temperature to 190°C/375°F/gas mark 5. Remove the foil and turn
the ribs again, basting them with the sauce. Return the dish to the oven, uncovered,
and cook for 35–45 minutes, turning and basting the ribs 2 or 3 more times, until
they are glossy and dark and coated in the caramelised sauce.
4 Spoon any remaining sauce from the dish over the ribs. Leave until they are
cool enough to pick up with your fingers, then tuck in. Serve with steamed rice
and wilted greens, or with a side serving of chilli-roast sweet potatoes.
2 tablespoons soy sauce
Chilli-roast sweet potatoes
Prepare 10 minutes
Cook 1 hour
there are everyday dishes, family meals and recipes perfect
for sharing and celebrating. Interspersed throughout are
WfWI is a charity dedicated to working with survivors of war in
‘These sweet, sticky, spicy ribs make an excellent
dish to share – no one can stand on ceremony
while tucking into them.’
countries in which Women for Women operate, but also
community & trade
Serves 6
6 large sweet potatoes,
peeled and cut into wedges
8 tbsp vegetable or olive oil,
goose or duck fat or
other fat reserved for roasting
hot chilli powder or
smoked paprika
‘A book of joy.’ From the foreword by
Meryl Streep
1 Place the potatoes in a large pan and just cover with cold water. Bring to the boil
then boil, uncovered, for 5 minutes.
2 Preheat the oven to 220°C/425°F/gas mark 7. Place the oil or fat in a large roasting tin towards the top of the oven to heat thoroughly.
3 Drain the potatoes well (you can reserve the water for gravy, stock or soup).
Place the potatoes back into the pan and shake vigorously to soften the edges,
or you can scratch them with a fork.
4 Remove the roasting tin from the oven and add the potatoes. Turn them quickly
in the oil then cook at the top of the oven for 50–60 minutes, turning once halfway
through cooking until crisp and golden on the outside and soft in the centre.
5 Drain and sprinkle with salt, pepper and hot chilli powder or smoked paprika.
Serve immediately.
celebration savoury
13
for Women.
14
F O OD & DR I N K
F O OD & DR I N K
15
Rice & Grains
Ghillie James
Extent 240pp
ISBN 978-0-85783-143-9
Price £25 hardback
Colour photography
Rediscover these staple foods with over
120 wholesome and delicious recipes.
Rice and grains have always played an important part in a
Jonathan Gregson
healthy diet. In this comprehensive new book, Ghillie James
Publication date June
not only explores all the grains – their provenance, nutritional
Rights World
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.
I use this recipe as my turn to for veggie visitors. It’s equally good
for a weekend lunch or as an accompaniment to a barbecue or slow
roast lamb. If you cool the shells and lling and then stuff them and
top them, they can stay in the fridge for a good few hours before
baking. Buy wheat and rye berries from good health food shops.
Wheatberries are sometimes referred to as winter wheat
RICE & GRAINS
Format 250 x 210mm
Rosemary-roasted butternut,
courgette, amaranth and barley
couscous salad with soy
balsamic dressing
Italian style stuffed aubergines
Ghillie
First, put the wheatberries into a saucepan, cover with boiling water and boil for
55 minutes, topping up with water as needed. Meanwhile preheat the oven to
200/180/gas mark 6. Heat 2 tbsp olive oil I a deep frying pan and gently fry the
onions. Whilst the onions begin to soften, run a very sharp knife around the edge
of the aubergine shells, about ¾ cm in from the edge. Then cut almost through
to the base I cross cross cuts and use a teaspoon to scoop out the esh. Roughly
chop the esh and stir into the onions, season and cook for about 10 minutes
over a medium heat until the aubergine looks half cooked. Add the garlic for the
nal couple of minutes. Brush the aubergine shells with 1 – 1 ½ tbsp olive oil and
season. Then place on a baking tray and bake for 20 minutes, then remove and
leave to cool. Add the tomato puree to the aubergine and stir for a minute before
adding the chopped tomatoes and anchovies or capers. Season and add 5 tbsp
water before covering and simmering gently for 10 minutes. Stir in the drained
wheatberries and basil, taste for seasoning and cool (you can stuff the shells and
bake immediately in which case take 10 minutes from the baking time).
Makes 6 aubergine
halves
50g wheatberries/winter
wheat or rye berries
3 x 275g aubergines (smallmedium in size), halved
lengthways
3 ½ tbsp olive oil
1 onion, peeled and chopped
2 large cloves garlic, crushed
550g tomatoes (about 5-6
large), peeled and roughly
chopped
2 tsp tomato puree
2 large tinned anchovy
llets, drained from their
oil or 1 ½ heaped tsp
capers, chopped
12 large basil leaves, chopped
100g mozzerella, grated
3 heaped tbsp parmesan
cheese, grated
My father introduced me to this delicious east-west style
dressing. It’s incredibly versatile and is robust enough to take
on a spicy Thai-style salad as well as the rich flavours in this
recipe. The barley couscous, though very tasty, is not particularly
nutritious, and the amaranth, though highly nutritious is too fine
a grain to have by itself – so the combination works well!
Preheat the oven to 200°C/180°C fan/gas mark 6.
In a bowl, combine the butternut squash, rosemary, sugar,1½ tablespoonfuls
of olive oil, a generous sprinkling of sea salt and a good grind of pepper. Scatter
over a roasting tray in a single layer and roast for 20–25 minutes or until tender
but not mushy. Remove from the oven and leave to cool.
Meanwhile, put the couscous into a bowl and cover with 200ml hot stock, cover
with clingflim and leave for 5 minutes. Put the amaranth into a pan, cover with
the rest of the stock and bring to the boil. Simmer for 20 minutes, or until
cooked, then pour into a sieve, rinse with a little cold water and thoroughly
drain over the pan for 5 minutes.
When you are ready, preheat the oven to 180/160 fan /gas mark 4. Place the
aubergine shells in a baking dish side by side and divide the mixture between
them. Sprinkle with the cheeses and bake the aubergines for 25 minutes or until
piping hot.
Brush the courgette slices with oil and sprinkle with salt and pepper. Griddle
until charred on both sides, then cut into 2–3cm slices.
When cooled, combine the grains in a bowl. Add the courgettes, rocket, pine
nuts or pumpkin seeds, mint leaves and goat’s cheese. Mix together the dressing
ingredients and, when ready to serve, pour over the salad. Toss together, taste
for seasoning and add extra lemon juice if it’s not tart enough.
-----------------Alternative to amaranth: quinoa or extra 50g couscous.
Serves 4–6
850g butternut squash or
pumpkin, peeled, deseeded
and cut into 3cm chunks
2 teaspoons finely chopped
rosemary leaves
½ teaspoon sugar
2 tablespoons extra virgin
olive oil
125g barley, wholewheat or
plain couscous
50g amaranth
700ml chicken or vegetable
stock
2 medium courgettes, cut
lengthways into thin slices
50g rocket, torn
2 tablespoons toasted pine
nuts or pumpkin seeds
2 heaped tablespoons
chopped mint leaves
100g goat’s cheese,
crumbled (optional)
For the dressing:
2 tablespoons extra virgin
olive oil
1 ½ tablespoons balsamic
vinegar
Juice of ½ juicy lemon, plus
a little extra if needed
2 teaspoons honey
1 tablespoon dark soy sauce
120 Substancial salads
Ghillie James spent her school
Chocolate, cherry and hidden
grain fridge bars
over 120
wholesome
recipes for
everyday
James
A favourite with young and old, served straight from the fridge,
these are a hit. I often cut them smaller and serve them after dinner
with coffee. Ask your guests what the hidden ingredient is and I
guarantee they won’t be able to tell you. Adding raisins or frozen
or fresh raspberries also works if it isn’t the season for cherries.
You will need a 9 inch loose bottomed deep cake tin, greased and lined.
You will also need a 21cm x 25cm tin with a depth of approx 5 cm, lined with
greaseproof paper.
First of all cook the quinoa in boiling water for about 12 minutes, then drain
thoroughly and cool.
In a pan put the butter, cocoa, syrup and 100g chocolate and melt over a gentle
heat. Half ll another pan with some boiling water and gently heat. Break the
topping chocolate into a heat-proof bowl and leave to slowly melt over the
water. Meanwhile break up the digestives into a large bowl and using the end
of a rolling pin, bash them up a bit more, so that they look roughly chopped.
Stir in the quinoa, cherries, walnut and chia seeds. Pour over the chocolate and
butter mixture, stir until combined and then spread out into the tin. Pour over
the melted chocolate and chill until solid, then cut into 16-20 bars or cubes and
keep in the fridge.
Alternative grain to the cooked quinoa: cooked couscous or cooked millet
‘This lovely book puts a smile on
my face.’ Jamie Oliver on Jam, Jelly &
Substancial salads 121
holidays helping her mother in
Makes 16-20
75g quinoa
250g butter
3 tbsp cocoa powder
5 tbsp golden syrup
100g dark chocolate, roughly
broken up
400g pack digestive biscuits
150g fresh cherries, pitted
and chopped
75g walnuts, roughly
chopped
1 tbsp chia seeds, optional
Topping:
150g dark chocolate
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.
Relish
16
F O OD & DR I N K
F O OD & DR I N K
17
Format 255 x 205mm
Extent 224pp
ISBN 978-0-85783-166-8
Colour photography
Richard Jung
Rights World
Paul Gayler’s Sauce Book
The Italian Cookery Course
Paul Gayler
Katie Caldesi
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.
Format 250 x 210mm
Extent 512pp
ISBN 978-0-85783-174-3
Price £19.99 flexi
Colour photography
Lisa Linder
Starting with French classics such as mayonnaise, hollandaise
Rights World
and velouté sauces, he covers all the basics and then
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.
or olives to a béarnaise. In later chapters entitled Europe, the
Katie Caldesi has captured all its rich and fascinating variety
New World, Asia, the Pacific Rim and East meets West he
in this beautiful and comprehensive book.
casts his gaze round the world to embrace everything from
Her 40 masterclasses on cooking techniques – such as
pesto to Thai ketchup and Creole salsa. And once you’ve
making your own tortellini, baking bread and pizza and
mastered the sauces, Paul provides a wealth of recipes and
preparing Tuscan sausages – include secret tips that have
serving suggestions to go with them. There’s also a chapter
been handed down through generations and are interwoven
with fascinating stories on the local traditions. The Italian
With a chapter on fundamentals such as how to prepare
‘Gayler is brilliantly original.’
Cookery Course features several hundred recipes from all 20
a good-quality stock and ways of thickening a sauce, plus
Daily Telegraph
Italian regions, including chapters on Pasta, Meat, Fish, Dolci
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.
F O OD & DR I N K
As any fan of Italian cuisine knows, each region is fiercely
suggests variations such as adding orange to a hollandaise
devoted to sweet sauces for delicious desserts.
18
The definitive guide to discovering and cooking Italy’s
many gastronomic treasures.
and Cheese, as well as stunning travel photography.
Over 40,000 copies sold.
The hardback was shortlisted for
an André Simon Book Award, a
Cordon Bleu Food Award and a
Guild of Food Writers Award.
F O OD & DR I N K
19
‘Gino brings informality
and endearing
enthusiasm to recipes.’
Daily Mail
Italian Home Baking
Gino’s Pasta
Fantastico!
Buonissimo!
Format 255 x 205mm
Format 255 x 205mm
Format 255 x 205mm
Format 255 x 205mm
Extent 208pp
Extent 208pp
Extent 176pp
Extent 176pp
ISBN 978-1-85626-978-0
ISBN 978-1-85626-975-9
ISBN 978-0-85783-151-4
ISBN 978-1-85626-807-3
Price £18.99 PLC
Price £18.99 hardback
Colour photography Peter Cassidy
Colour photography Kate Whitaker
Rights World
Rights World
Rights World
Rights World
Gino D’Acampo
Gino D’Acampo
‘Delicious dishes from the king of Italian cookery.’
Best
20
F O OD & DR I N K
Gino D’Acampo
Winner of a World Gourmand Cookbook Award:
Best Italian Cuisine Cookbook
Gino D’Acampo
‘A real treat.’ Taste Italia
F O OD & DR I N K
21
Kitchen
& Co.
Forget posh, Michelin-star
restaurants. Some of the b
around is now being serve
vans, trucks and trikes at
markets and music festiva
Richard Johnson is an award-winning
journalist and broadcaster. His writing
appears regularly in The Sunday Times
Magazine and the Daily Telegraph,
and he’s a contributing editor to Esquire.
He has written and presented radio
documentaries about everything from
fatherhood to kitchen waste and
exorcism, and is a regular contributor
to Radio 4’s Food Programme.
Colourful home cooking
through the seasons
nn
Richard has fronted several prime-time
television series – including Full on Food
and Kill It, Cook It, Eat It for the BBC –
and is the judge on Channel 4’s Cookery
School. He is the founder of the British
Street Food Awards.
er • O b s
er
Fo o
d
Mo
rd
ver
s 2010 Wi
French & Grace
Recipes and stories from the new food heroes
It’s a revolution in
British food. And, like
all good revolutions,
it’s starting on the street.
‘This takes street food to the next level.’
Mark Hix
Richard Johnson set up the British Stree
Awards to celebrate all that’s great abou
these traders.Travelling across the UK a
Ireland, he tells the remarkable stories o
budding food and drink entrepreneurs w
have chosen wheels over bricks-and-mo
From the porridge bar outside Edinburg
Castle to the coffee cart on the norther
tip of Ireland and the bánh mì stall in Lo
East End, they prepare everything right
front of you.The traders share a handfu
their top-secret recipes, so you can recr
the perfect burger, pie and brownie at h
‘I think that this book is a work of genius.’
Marco Pierre White
Richard Johnson
nt h l y Aw a
www.britishstreetfood.co.uk
Photographs: Laura Edwards
Illustrations: Neris Johnson
Kyle Books | www.kylebooks.com
There are some real food heroes out th
working the streets of Britain.The best a
specialists – they do a few dishes, and th
them well.Their menu-not-so-fixé can ch
at a whim according to what looks good
the market that day. Which means that i
fresh, seasonal and local.
If you’ve ever been tempted to ditch th
9 to 5 and drive off into the sunset in a
vintage ice-cream van, this is the book fo
£14
RICHARD JOHNSON
StreetFoodCoverFINALjw.indd 1
KC44_UK_Cover_R1
Size:608x220mm Spine:14mm
Flap: 110mm
Kitchen & Co
Supper with Rosie
The Contented Cook
Cook on a Shoestring
Home at 7, Dinner at 8
Street Food Revolution
Format 280 x 200mm
Format 240 x 210mm
Format 250 x 210mm
Format 250 x 210mm
Format 255 x 205mm
Format 220 x 185mm
Extent 176pp
Extent 192pp
Extent 224pp
Extent 160pp
Extent 176pp
Extent 208pp
ISBN 978-0-85783-032-6
ISBN 978-0-85783-053-1
ISBN 978-0-85783-023-4
ISBN 978-0-85783-111-8
ISBN 978-1-85626-862-2
ISBN 978-0-85783-000-5
Price £19.99 PLC
Colour photography Laura Edwards
Colour photography Georgia Glynn Smith
Colour photography Jemma Watts
Colour photography Romas Foord
Colour photography Laura Edwards
Rights World
Rights World
Rights World
Rights World
Rights World
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.’
‘A Nigella for the next generation.’
Xanthe Clay’s Reader’s Recipes column is
one of my favourites.’ Nigella Lawson
‘Sophie’s easy-to-follow recipes make
whisking up a feast effortlessly simple’
‘Her recipes are quick, easy and
outrageously scrummy.’ Bella
‘Street food is this year’s hottest trend.’
Rosie French & Ellie Grace
Rosie Lovell
Observer Food Monthly
Xanthe Clay
Sophie Wright
Sophie Wright
Richard Johnson
Independent on Sunday
Food and Travel
Jay Rayner, Observer
22
F O OD & DR I N K
F O OD & DR I N K
23
the perfectly
MINDY FOX
tossed salad
MARIA ELIA
THE MODERN
VEGETARIAN
FOOD ADVENTURES FOR THE CONTEMPORARY PALATE
‘Elia proves once and for all that vegetarian
food isn’t dull.’ The Sunday Times
Meat Free Monday
Cookbook
Less Meat More Veg
The Modern Vegetarian
Full of Flavour
The Perfectly
Tossed Salad
Flavour First
& Foremost
Paul, Stella & Mary McCartney
Format 240 x 210mm
Format 240 x 210mm
Format 240 x 210mm
Mindy Fox
Angelo Sosa
Extent 224pp
Extent 176pp
Extent 240pp
ISBN 978-1-85626-955-1
ISBN 978-0-85783-109-5
ISBN 978-1-85783-006-7
Format 240 x 210mm
Format 280 x 170mm
Price £14.99 paperback
Price £19.99 PLC
Extent 176pp
Extent 208pp
Colour photography Jonathan Gregson
ISBN 978-0-85783-042-5
ISBN 978-0-85783-077-7
Illustrations Tim Hopgood
Rights World
Rights World
Colour photography Ellen Silverman
Colour photography William Brinson
‘More than 120 recipes to wake up
your palate.’ The Times
‘Maria Elia’s elegant, inventive recipes
will come as a breath of fresh air.’ Delicious
Rights World
Rights World
‘Light, tasty and endlessly versatile.’
‘Unexpected, extraordinary flavour combinations.
His simple recipes mix and match carefully chosen
ingredients to create innovative and yet easy-tomake dishes.’ Food & Travel
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
24
EXTRAORDINARY SALADS FOR EVERYDAY EATING
F O OD & DR I N K
Rachel de Thample
Rights World
‘This is the cookbook for our time.’
Mark Bittman, New York Times
Maria Elia
Maria Elia
Hello!
F O OD & DR I N K
25
Annie Bell
THE
GREAT OUTDOORS
From campfire sausages to
the most simple of picnics,
COOKBOOK
Over 140 recipes for barbecues, campfires, picnics and more
PHIL VICKERY
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.
the
Cover design: Kate Barraclough
Kyle Books
www.kylebooks.com
cookBook
£18.99
Photography by Steve Lee
The Picnic Cookbook
The Camping Cookbook
Soup Glorious Soup
The Great Outdoors
Cookbook
The Extraordinary
Cookbook
James Tanner Takes 5
Format 234 x 189mm
Format 198 x 154mm
Format 255 x 205mm
Phil Vickery
Stefan Gates
Extent 176pp
Extent 176pp
Extent 176pp
Extent 176pp
ISBN 978-0-85783-024-1
ISBN 978-1-85626-933-9
ISBN 978-1-85626-913-1
Format 250 x 210mm
Format 255 x 225mm
Extent 224pp
Extent 224pp
Colour photography Jonathan Bell
Colour photography Jonathan Bell
Colour photography Richard Jung
ISBN 978-1-85626-919-3
ISBN 978-1-85626-921-6
Rights World
Rights World
Rights World
Price £18.99 flexi
Colour photography Steve Lee
‘The queen of outdoor cooking’.
‘Whether you’re off to a festival or
on a family holiday, pack Annie Bell’s
Camping Cookbook, too.’
‘Over 100 bowl-brimming recipes which
prove that soup… can be the satisfying
heart of a meal.’ YOU magazine
Rights World
Rights World
‘It’s amazing what you can cook
outdoors… the recipes are
straightforward, cheap and really
rather idiot proof.’ Independent
‘Stefan always turns food into an
adventure.’ Heston Blumenthal
Annie Bell
Sheila Dillon, BBC Food Programme
Annie Bell
26
F O OD & DR I N K
Annie Bell
Format 255 x 205mm
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
Winner of the Gourmand World
Cookbook Award
F O OD & DR I N K
27
28
Irish Traditional
Cooking
Forgotten Skills
of Cooking
Ballymaloe Cookery
Course
Bryn’s Kitchen
Best of British
Who put the Beef
in Wellington?
Darina Allen
Darina Allen
Darina Allen
Format 250 x 210mm
Format 246 x 189mm
James Winter
Extent 272pp
Extent 240pp
ISBN 978-1-85626-980-3
ISBN 978-0-85783-088-3
Price £25 PLC
Colour photography Lisa Linder
Rights World
Rights World
‘Gorgeously evocative photographs.
One of the most beautiful seasonal
cookbooks.’ BBC Good Food Magazine
‘He’s cooked for everyone, from
Armani to Kyle: Ed Baines shows you
how to impress the crowd.’
Format 250 x 210mm
Format 250 x 210mm
Format 250 x 210mm
Extent 336pp
Extent 600pp
Extent 640pp
ISBN 978-0-85783-033-3
ISBN 978-1-85626-788-5
ISBN 978-1-85626-729-8
Price £25 hardback
Price £30 PLC
Price £30 hardback
Colour photography Kristin Perers
Colour photography Ray Main and Peter Cassidy
Rights World
Rights World
Rights World
‘Flipping through Allen’s book is
the culinary equivalent of being given
a big hug.’ Nigel Slater
Winner of the André Simon Cookbook
of the Year Award
Over 225,000 copies sold
F O OD & DR I N K
Bryn Williams
Ed Baines
Sunday Times Style Magazine
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
F O OD & DR I N K
29
garlic: the MIGHTY bullb
Natasha Edwards grew up on Mersey Farm – popularly
known as the garlic farm since her father planted his
first crop on the Isle of Wight in 1977, when she was
just a toddler. Over the years, as the farm became
Europe’s biggest commercial garlic producer with
over 20 varieties to its name, Natasha has planted,
harvested, plaited, smoked, pickled, potted, tasted
and treated, all in the name of garlic, and throughout
all this her passion for this incredible plant has
remained undimmed.
•
growing
your own; a selection of the very best
varieties and step-by-step guidance for planting,
harvesting, plaiting and storing
cooking
•
– 40 recipes for dishes that burst with
flavour and also boost your health
•
remedies with the power to treat and
protect you from a large range of common illnesses,
plus up-to-date research on garlic’s many health
benefits and therapeutic properties
Kyle Books
www.kylebooks.com
Cover design by Louise Leffler
Photography by Pete Cassidy
cookery / health
Natasha Edwards
GARLIC
the
healing
mighty bulb
The magic of garlic, for cooking and healing, has been
known for hundreds of generations, in fact since the
first civilisations of Mesopotamia. It has been used
medicinally for at least 3,000 years and yet, until
relatively recently, its benefits were considered little
more than folklore. Now, however, its therapeutic
powers are proven – described in over 1,000 scientific
studies, which detail its 100+ biologically useful
chemicals and underline its value in lowering
cholesterol, preventing blood clots, reducing blood
pressure, fighting cancer and curing everything from
athlete’s foot to ear infections.
Natasha Edwards has always known the wonders of
garlic, growing up on the famous ‘garlic farm’ on the
Isle of Wight and, on a few occasions, enjoying ‘garlic
queen’ status at the annual festival after the summer
harvest. And therefore she is the perfect person to chart
the rise of the mighty bulb and to encourage us to use it
much much more.
The Mighty Bulb is a comprehensive guide to using garlic
at home, and not just as a staple of the culinary toolkit
but in a variety of ways. There’s advice on growing your
own (the best varieties for health) and how to cultivate
and store the plant to maintain its remedial properties.
Natasha also shows you how to dry and plait garlic into
traditional grappes, how to make up decongestants
and boost the immune system. And a whole chapter of
recipes celebrates garlic in the kitchen and ensures that,
through cooking, its therapeutic benefits are maintained.
Garlic’s phenomenal flavour and natural healing powers
are a gift. Nature has done all the hard work, all we have
to do is reap the rewards, and this book shows you how.
£12.99
Bread
Crust
Dough
Fish Tales
Garlic:
The Mighty Bulb
Natasha Edwards
Tasting
Format 255 x 225m
Format 255 x 225mm
Format 255 x 225mm
Format 250 x 210mm
Format 234 x 189mm
Format 246 x 189mm
Extent 192pp
Extent 160pp
Extent 160pp
Extent 192pp
Extent 160pp
Extent 256pp
ISBN 978-0-85783-008-1
ISBN 978-0-85783-108-8
ISBN 978-1-85626-762-5
ISBN 978-1-85626-883-7
ISBN 978-0-85783-060-9
ISBN 978-0-85783-085-2
Price £15.99 paperback/flaps with free DVD
Price £15.99 paperback with free DVD
Colour photography Romulo Yanes
Colour photography Jean Cazals
Colour photography Jean Cazals
Colour photography Simon Wheeler, Leonard Fäustle,
Rights World
Rights World
Rights World
Chris Arend and Fred Greaves
Rights World
Rights World
Cookbook Award
Winner of the Julia Child Award, the
IACP Best Cookbook of the Year Award,
a Guild of Food Writers’ Award and a
James Beard Foundation Award
‘An important addition to any cookery
collection and an excellent tool for every
keen cook. I recommend it to you.’
‘An unrivalled tutorial in foods that sing
with flavour.’ Rose Prince
Nick Malgieri
30
Harness the power of the mighty bulb:
Natasha Edwards
Since graduating with a degree in Economics and
Management from Oxford University and after a
decade of living and working abroad, Natasha is now
back at the heart of the family business. She recently
wrote and published The Garlic Farm Cookbook and now
balances work with bringing up her own young family,
who are all, of course, very familiar with the healing
properties and delicious taste and aroma of garlic.
The mighty bulb...
Growing,
cooking and
healing with garlic
F O OD & DR I N K
Richard Bertinet
Richard Bertinet
Bart van Olphen & Tom Kime
Rights World
Winner of a Gourmand World
Cookbook Award
Tom Kime
Clarissa Dickson Wright
F O OD & DR I N K
31
Clodagh’s
Kitchen Diaries
Homemade
Dinner at Mine
Fresh from the Freezer
Jam, Jelly & Relish
Clodagh McKenna
Format 234 x 189mm
Format 215 x 255mm
Format 240 x 210mm
Format 240 x 210mm
Extent 224pp
Extent 288pp
Extent 176pp
Extent 176pp
ISBN 978-1-85626-958-2
ISBN 978-0-85783-028-9
ISBN 978-0-85783-002-9
ISBN 978-1-85626-909-4
Price £19.99 PLC
Price £16.99 flexi
Price £16.99 PLC
Colour photography Alberto Peroli
Colour photography Annie Nichols
Colour photography Laura Hynd
Rights World
Rights World
Rights World
Rights World
Cookbook Award
‘If you’ve ever invited friends over then
panicked about what to cook for them, Dinner
at Mine is the answer.’ The Telegraph
‘Ghillie James combines a Delia Smithesque voice of calm with a refreshingly
modern outlook.’ Independent
‘Jars and bottles of deliciousness to dip
into all year round.’ Sainsbury’s Magazine
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
32
F O OD & DR I N K
Clodagh McKenna
Annie Nichols
Ghillie James
Ghillie James
Paul Gayler’s
Sauce Book
Format 255 x 205mm
Extent 224pp
ISBN 978-0-85783-166-8
Colour photography Richard Jung
Rights World
Nominated for the Guild of Food Writers’
Cookery Book of the Year
F O OD & DR I N K
33
‘Edd Kimber brings baking
back into British homes.’
Vogue
‘These ‘I Love You”
inscribed cookies…they
are just too darling.’
Nigella Lawson
Winner of a Gourmand
World Cookbook Award
Say it with Cake
The Boy Who Bakes
Annie Bell’s Baking Bible
The Biscuiteers Book
of Iced Biscuits
Format 255 x 205mm
Format 240 x 210mm
Format 250 x 210mm
Harriet Hastings and Sarah Moore
Extent 192pp
Extent 176pp
Extent 288pp
ISBN 978-0-85783-097-5
ISBN 978-0-85783-045-6
ISBN 978-0-85783-025-8
Price £25 hardback
Colour photography Yuki Sugiura
Colour photography Con Poulos
Rights World
Rights World
Rights World
‘If you have a sweet tooth – a seriously dramatic,
extravagant sweet tooth – then this book has
your name on it.’ Raymond Blanc
‘Annie Bell is a bright light among Britain’s
food writers.’ Nigel Slater
Edd Kimber
34
F O OD & DR I N K
Edd Kimber
Annie Bell
Format 240 x 210mm
Extent 160pp
ISBN 978-0-85783-146-0
Colour photography Katie Hammond
Rights World
F O OD & DR I N K
35
Green & Black’s
Chocolate Recipes
Green & Black’s
Ultimate
Adventures
with Chocolate
Bake!
Cupcakes from the
primrose bakery
GIFTS FROM THE KITCHEN
ed. Caroline Jeremy
ed. Micah Carr-Hill
Paul A. Young
Format 255 x 225mm
Martha Swift and Lisa Thomas
Format 240 x 210mm
Format 283 x 218mm
Format 230 x 165mm
Format 240 x 210mm
Extent 192pp
Extent 208pp
Extent 144pp
ISBN 978-1-85626-700-7
ISBN 978-1-85626-940-7
ISBN 978-0-85783-083-8
Colour photography Francesca Yorke
Colour photography Jenny Zarins
Colour photography Anders Schønnemann
Rights World
Rights World
Rights World
Cookbook Award: Best Chocolate
Cookbook
‘Best chocolate recipes ever – fact.’
‘An irresistible tour through 80 chocolatebased recipes, including main savoury
dishes, truffles, drinks and desserts – and
his world-famous brownies.’ Independent
36
F O OD & DR I N K
The Sunday Times Style magazine
Nick Malgieri
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
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.’
Annie Rigg
Extent 176pp
ISBN 978-1-85626-938-4
Colour photography Catherine Gratwicke
Rights World
‘Truly scrumptious.’ Easy Living
Sales of over 75,000 copies
Jude Law
F O OD & DR I N K
37
‘With a love of
vibrant flavours
and uncomplicated
ingredients, Pizarro
has long delighted
customers with his
dishes’ Telegraph
Jose Pizarro’s
S PA N I S H F L AVOU R S
stunning dishes inspired by the
r e g i o n a l i n g r e d i e n t s o f s pa i n
‘A brilliant, creative
and charismatic chef.’
Jane Stern
José Pizarro’s
Spanish Flavours
Seasonal Spanish Food
José Pizarro
Format 250 x 207mm
Format 250 x 210mm
Extent 240pp
ISBN 978-0-85783-026-5
Price £19.99 PLC
Colour photography Emma Lee
Rights World
38
F O OD & DR I N K
José Pizarro
Extent 240pp
ISBN 978-0-85783-084-5
Colour photography Emma Lee
Rights World
‘Pizarro’s cooking captures pure Spanish
cooking.’ Mark Hix
Tapas
Cook Brazilian
Format 240 x 210mm
Format 240 x 210mm
Extent 176pp
Extent 176pp
ISBN 978-1-85626-950-6
ISBN 978-0-85783-154-5
Colour photography Gus Filgate
Colour photography Ben Fink
Rights World
Rights World
Carlos Horrillo and Patrick Morcas
Leticia Moreinos Schwartz
‘Fresh food and an unpretentious style.’
Michael Palin
F O OD & DR I N K
39
— martha stewart living magaz i n e
cooking takes the whole experience
Adam Platt, NewtoYork
Magazine
a different
plane.”
—adam platt, new york magazi n e
ron suhanosky
The vision of any meal starts with the
ron su h anosky •
‘The Suhanoskys’ Italianate
country cooking
takes
“When they bring together
theirthe
family
traditions… the result is magical.”
whole experience to a
different plane.’
“The Suhanoskys’ Italianate country
family table. You need to know who
you are cooking for and why. A holiday
supper for extended family is different
from a weekday dinner with the kids
after soccer practice. So you start by
the
t h e ita li a n ta bl e
italian
ta b l e
Eating Together for Every Occasion
envisioning all the characters and
generations gathered at the table, and
what they might want to eat. You devise
the menu, choosing the dishes based on
the particular occasion and whatever
ingredients are available seasonally.
The italian Table includes 115
recipes for delicious family-style
dinners, accommodating a variety of
diets and palates, from vegetarians
to kids. Ron Suhanosky’s imaginative
cooking approach is sophisticated and
current, while remaining true to his
italian roots, and all of the recipes are
flexible in terms of components that can
be used to create variations.
As a father and chef, Ron’s mission
is to bring everyone to the table so that
mealtimes become family time. Each
chapter focuses on a particular table
from Ron’s life, and each table has its
own character, sparking conversations,
telling stories, evoking memories. All of
them speak strongly of food and family.
So whether it’s a weekday dinner of veal
Scallopine, Artichokes, and Toasted
Pistachios for the immediate family,
or Seafood Saffron Risotto, English
Peas, and Grated Ricotta Salata for a
larger celebration, The italian Table has
enough delicious food for everyone.
£20
The Italian Table
Italy for the Gourmet
Traveller
Italian Comfort Food
Trish’s French Kitchen
Format 255 x 205mm
Fred Plotkin
Format 255 x 225mm
Format 255 x 225mm
Extent 224pp
Extent 192pp
ISBN £19.99 hardback
ISBN 978-0-85783-020-3
Price 978-1-85626-936-0
Colour photography Christopher Hirsheimer
Colour photography Deidre Rooney
Rights World
Rights World
‘Comfort is what all these recipes are about – making
you feel warm inside when it’s freezing out.’
‘France’s answer to Nigella.’
Ron Suhanosky
Extent 192pp
ISBN 978-0-85783-044-9
Price £20 hardback
Colour photography Alberto Peroli
Rights World
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.’
40
F O OD & DR I N K
Philippa Davenport, Financial Times
Julia della Croce
Sunday Times Style Magazine
Trish Deseine
The Times
F O OD & DR I N K
41
‘Kosher is a set of rules, not a cuisine, and, as Geila Hocherman amply
proves, you can be kosher and cook Chinese, French, Italian, Indian,
New American — any cuisine in the world. With Geila’s “tool box” and
system, and with so many exotic ingredients getting kosher certification,
there’s no excuse for kosher cooks not to turn out interesting,
even sophisticated, and, of course, very delicious meals every day and
every holiday.’
Hocherman
&
Boehm
Arthur Schwartz,
author of Arthur Schwartz’s Jewish Home Cooking
kosher modern
Geila Hocherman
trained at Paris Cordon
Bleu, La Varenne and
Manhattan’s Peter Kump’s
Cookery School, now
the Institute of Culinary
Education. She was
gourmet food buyer for
Bloomingdales, worked
osher caterer and was a prep-cook at
work. She has also contributed to the
r-cooking site, bfruitfull.com, and has
kosher column on iVillage.com.
Arthur Boehm has
co-authored many cookery
books, including The Modern
Seafood Cook, with Edward
Brown, The Empire Chicken
Kosher Cookbook, with Katja
Goldman, and, with Ming
Tsai, Blue Ginger, Simply
Ming, and Simply Ming:
s. He contributed to the All-New Joy
nd edited the American edition of
n’s How to Eat. He was a contributing
AARP The Magazine. His articles
d in The New York Times, The
Post, and Gentlemen’s Quarterly,
.
kosher
modern
new techniques and great recipes for
unlimited kosher cooking
Rooted in traditional kosher practice yet
wonderfully innovative, KOSHER MODERN shows
readers how to make any dish you’ve ever wanted
to try kosher, with nothing lost in translation.
The book’s unique method, based on simple food
chemistry and ingenious ingredient substitutions,
promises a limitless kosher repertoire while
fostering creativity and independence from recipes.
KOSHER MODERN provides 12 chapters
of exciting, contemporary recipes organised by
protein — many cleverly modifiable to serve a
variety of menus and occasions, from family meals
to special entertaining, plus new twists to old
favourites. Everything is covered, from breakfast
and brunch specialties to pastas, vegetable
main courses and useful everyday basics like
stocks, vinaigrettes and herb marinades. Geila’s
method is simple and she explains in each recipe
introduction the thinking behind her adaptations
and substitutions so her techniques and thought
processes can be easily applied to other non-kosher
dishes. In addition, introductory ‘three in-one’
recipes show how a single formula can be altered
to become meat, dairy, or pareve — the dish
categories dictated by kosher practice. A unique
chart offering ingredient-exchange options at
a glance, invaluable shopping resources, and a
foreword by leading cookbook author Arthur
Schwartz, round out the book.
With groundbreaking techniques, labour-saving
shopping strategies and great recipes from around
the globe, KOSHER MODERN will become an
instant classic — an indispensable guide for a wide
range of food lovers, both observant and not, from
starter cooks to the kitchen-confident. You will
never look at kosher food the same again!
graphy by Antonis Achilleous
by
ks.com
£19.99
Warm Bagels &
Apple Strudel
Kosher Modern
Seoultown Kitchen
Ruth Joseph and Simon Round
Format 255 x 225mm
Format 240 x 210mm
Extent 208pp
Extent 160pp
ISBN 978-0-85783-036-4
ISBN 978-0-85783-034-0
Colour photography Antonis Achilleos
Colour photography Quentin Bacon
Rights World
Rights World
‘Geila Hocherman’s exciting, modern
kosher dishes make cooking kosher
better, easier, and more versatile than
ever.’ Ming Tsai
Nominated for an IACP Award for Best
International Cookbook
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
42
Geila Hocherman & Arthur Boehm
F O OD & DR I N K
Geila Hocherman and Arthur Boehm
Debbie Lee
Simple Asian One-pot Meals
The Lebanese Cookbook
Format 255 x 225mm
Format 240 x 210mm
Extent 192pp
Extent 160pp
ISBN 978-1-85626-972-8
ISBN 978-1-85626-764-9
Colour photography Antonis Achilleos
Colour photography Martin Brigdale
Rights World
Rights World
‘A wonderfully tasty world of modern, simple,
one-pot meals. The book is going straight into
my kitchen.’ Madhur Jaffrey
‘An inspiring and useful book.’ Sunday Telegraph
Ming Tsai
Hussein Dekmak
F O OD & DR I N K
43
Winner of a Gourmand
World Cookbook award
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
The wagamama Cookbook
Wagamama Ways
with Noodles
India’s Vegetarian Cooking
50 Great Curries of India
Format 255 x 205mm
Hugo Arnold
Format 255 x 225mm
Format 275 x 220mm
Extent 176pp
Extent 192pp
‘Will delight, educate and
inspire anyone who longs
to make authentic curries at
home.’
ISBN 978-1-85626-792-2
ISBN 978-0-85783-003-6
Nigel Slater, Observer
Price £15.99 paperback with free DVD
Colour photography Will Heap & Jenner Zimmerman
Colour photography Peter Knab, Simon Smith & Martin Brigdale
Rights World
Rights World
‘A celebration of India’s culture of imaginative
Indian food.’ Delicious
Over 1.25 million copies sold
Hugo Arnold
Extent 192pp
ISBN 978-1-85626-649-9
Price £15 paperback/flaps with free DVD
Colour and B/W photography Deirdre Rooney
Rights World
Format 255 x 205mm
Extent 192pp
ISBN 978-1-85626-646-8
Colour and B/W photography Ditte Isager
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Delicious and uncomplicated recipes.’
44
F O OD & DR I N K
Monisha Bharadwaj
Camellia Panjabi
This series has sold over 500,000
copies and been translated into
9 languages.
F O OD & DR I N K
45
the Indian Kitchen
the Japanese Kitchen
the Middle Eastern Kitchen
the Scandinavian Kitchen
Format 260 x 200mm
Format 260 x 200mm
Format 260 x 200mm
Format 260 x 200mm
Extent 240pp
Extent 240pp
Extent 240pp
Extent 240pp
ISBN 978-1-85626-967-4
ISBN 978-1-85626-970-4
ISBN 978-1-85626-969-8
ISBN 978-1-85626-871-4
Price £25 hardback
Colour photography Julie Dixon
Colour photography Jonathan Basan
Colour photography Anne-Li Engström
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Shortlisted for the André Simon Award
‘Elegant and beautifully illustrated.’
‘An intriguing guide to the cuisines, culture and
history of the region’s food.’ Sunday Telegraph
Cookbook Award
Monisha Bharadwaj
Kimiko Barber
Daily Telegraph
46
F O OD & DR I N K
Ghillie Basan
Camilla Plum
F O OD & DR I N K
47
Indian in Six
Stylish Thai in Minutes
One Pot Wonders
In Three Easy Steps
Format 195 x 195mm
Format 195 x 195mm
Format 195 x 195mm
Format 195 x 195mm
Extent 160pp
Extent 160pp
Extent 160pp
Extent 160pp
ISBN 978-0-85783-016-6
ISBN 978-0-85783-017-3
ISBN 978-0-85783-018-0
ISBN 978-0-85783-019-7
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‘Simple but authentic Indian dishes with a
modern twist’ YOU Magazine
‘Good-looking and tasting Thai meals that you
can dish up in 30 minutes’ Observer Food Monthly
‘Good ideas for light entertaining with friends’
‘Haute cuisine recipes that are as simple as one,
two, three’ Independent on Sunday
Monisha Bharadwaj
48
F O OD & DR I N K
Vatcharin Bhumichitr
Conrad Gallagher
BBC Good Food Magazine
Conrad Gallagher
F O OD & DR I N K
49
Clarissa’s Comfort Food
Game Cookbook
Sunday Roast
Format 255 x 225mm
Format 255 x 225mm
Format 255 x 225mm
Extent 160pp
Extent 208pp
Extent 176pp
ISBN 978-0-85783-094-4
ISBN 978-0-85783-749-6
ISBN 978-1-85626-957-5
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‘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
Shortlisted for an André Simon Award
‘Authoritative and adventurous in its
recipes, it deserves to become a
classic.’ Independent
Clarissa Dickson Wright
Clarissa Dickson Wright & Johnny Scott
Clarissa Dickson Wright & Johnny Scott
Grand Cru
Great Domaines of Burgundy
Format 285 x 216mm
Format 285 x 216mm
Extent 240pp
Extent 288pp
‘All you ever need to know about the
most important family meal of the week.’
ISBN 978-1-85626-920-9
ISBN 978-1-85626-812-7
Price £40 hardback
Price £40 hardback
Daily Express
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Colour photography, maps and vineyard charts
Remington Norman
‘A briskly efficient introduction to the region, its
history and its wines’ Decanter
Remington Norman and Charles Taylor MW
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‘The finest book on Burgundy I have ever seen.’
Phillip White
50
F O OD & DR I N K
F O OD & DR I N K
51
H E A LT H Y E AT I NG
53
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
’I spent years starving, bingeing, starving, bingeing
and then starving and bingeing again, to no avail.’
Puffy Fruit Bake
My Marvellous Minestrone Soup
This is basically a sweet Yorkshire pudding with added cherries. It’s a great
choice for when you fancy a bit of sweet stodge – which, if you’re anything like
me, is all the time! If I happen to have some low-calorie cream in the fridge, I’ll
allow myself a drizzle of it over the top of my Puffy Bake – well, why not, it’s
only a drizzle!
I love to cook huge vats of this soup in true mamma Italiana style. This recipe
is for four but, of course, you can double or triple it and keep some, minus the
pasta, in the fridge for another day (if you leave the pasta in, it will become too
soft). If you have a basil plant hanging around on your windowsill, pop a few
fresh basil leaves on top for an extra dimension – it will make you feel like a
true Italian.
Serves 6
1 x 800g tin of pitted cherries,
thoroughly drained (or
whatever fruit you fancy)
Two years ago, after decades of fluctuating weight, Nadia
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kept off – 3½ stone. Her approach is simple and sensible
0.8g SATURATES 49g SUGARS 0.17g SALT
279 CALORIES
Serves 4
3 eggs, beaten
300ml skimmed milk
icing sugar for dusting
decided enough was enough. Since then, she has lost – and
3g FAT
85g plain flour
50g caster sugar
7g FAT 2.2g SATURATES 8.1g SUGARS
1.41g SALT 169 CALORIES
Preheat the oven to 220°C/gas mark 7. Put the flour
and sugar into a mixing bowl and make a well in
the centre. Beat together the eggs and milk in a
jug and gradually pour into the well, whisking the
whole time until you have a smooth batter.
1 tablespoon olive oil
1 onion, peeled and
finely chopped
1 garlic clove, peeled
and crushed
2 rashers of back bacon, all
visible fat removed, chopped
Arrange the cherries across the base of a 1.5 litre
pudding dish and pour the batter on top. Bake for
25 minutes until puffed up and golden. Dust with
icing sugar.
2 carrots, peeled and finely diced
3 celery sticks, finely diced
½ red pepper, finely diced
1 courgette, finely diced
1 teaspoon tomato purée
1.25 litres beef, chicken or
vegetable stock
½ teaspoon dried oregano
Put the oil into a large heavy-based saucepan and
gently fry the onion and garlic until soft but not
coloured. Add the bacon, carrot, celery, pepper and
courgette and fry until lightly browned.
Stir in the tomato purée, followed by the stock and
oregano and season with salt and pepper. Bring
to the boil, reduce to a simmer and cook, covered,
until the vegetables are just soft.
Stir in the cooked pasta shapes with the spinach
and cabbage and simmer until the leaves have
wilted. Sprinkle the Parmesan on top to serve.
salt and freshly ground black
pepper
100g cooked small pasta shapes
a handful of finely sliced spinach
a handful of chopped cabbage
4 tablespoons freshly grated
Parmesan cheese
– a little less oil, a leaner cut of meat, brown rice instead of
white, more herbs and spices, and a dessert every day! The
158 Greedy Girl’s Diet
Let’s do Lunch 57
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.
Chicken and Preserved Lemon Tagine
We all love this dish in my family. The only thing I have changed since my fat
days is the amount of oil – I used to put in about 4 tablespoons – but nobody
has ever noticed a difference!
Serves 4
7g FAT
1 tablespoon olive oil
1 large onion, peeled and
finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground paprika
2 teaspoons ground cinnamon
2 teaspoons ground turmeric
3 garlic cloves, peeled
and crushed
4 skinless chicken breasts or
thighs
300ml chicken stock
a bunch of fresh coriander,
roughly chopped
a handful of chopped fresh
flatleaf parsley
salt and freshly ground black
pepper
10 green olives
rind of 1½ preserved lemons, cut
into thin strips
1 red chilli (deseeded if
preferred), finely sliced
1.3g SATURATES
3.3g SUGARS
1.19g SALT
215 CALORIES
Heat the oil in a large casserole and fry the onion
really slowly until soft but not coloured. Add the
spices and garlic and fry for a couple of minutes,
stirring the whole time. If you have time, rub this
mixture into the chicken thighs and pop them into
the fridge to marinate for a few hours. If you don’t
have time, simply add the chicken to the pan and
fry until the flesh becomes opaque – this should
take a couple of minutes. Add the stock, half the
coriander and the parsley. Season well, then cover
and simmer over a really low heat for 10 minutes.
Meanwhile, put the olives into a small bowl and
pour over enough boiling water to cover – this will
remove the salty residue from the olives. Set aside
for a few minutes, then drain.
Throw the strips of preserved lemon rind into the
pan, stir in the olives and chilli and simmer until
the meat is lovely and tender and cooked through.
This will take about 20 minutes if you are using
breasts, or 45 minutes if you are using thighs, but
ensure that the meat is cooked through. Scatter
over the remaining fresh coriander to serve.
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.
Let’s do Lunch 99
54
55
style choice i’ve made,
been easy!’
Clean & lean Diet Cookbook
unless it’s clean
achieve the body
recipes, as well
ngton-Whiteley,
ods to cook your
ws that food is
cookbook
James Duigan
‘Clean & lean recipes keep my
body in amazing shape’
elle Macpherson
James Duigan
£12.99
: Dale Walker
Colin Thomas
arlie Richards
ebastian Roos
Kyle Books
ylebooks.com
Clean & lean Diet
WitH a
14-Day
Menu
plan
Clean & Lean
Diet Cookbook
La Dolce Diet
The I Diet
Seriously Good!
Gluten-free Cooking
Seriously Good!
Gluten-free Baking
James Duigan
Format 234 x 189mm
Format 234 x 189mm
Supported by Coeliac UK
In association with Coeliac UK
Extent 192pp
Extent 192pp
Phil Vickery
Phil Vickery
Phil Vickery
ISBN 978-0-85783-098-2
ISBN 978-1-85626-911-7
Format 255 x 205mm
Format 255 x 205mm
Format 255 x 205mm
Extent 192pp
Extent 192pp
Extent 160pp
Rights World
Rights World
ISBN 978-1-85626-828-8
ISBN 978-1-85626-923-0
ISBN 978-0-85783-055-5
‘This collection of delicious recipes
and simple exercises will leave you in
denial that you are denying yourself.’
‘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.’
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Rights World
‘He is not only a talented chef, but
something rarer still, a sensible and
sensitive one.’ Independent
‘There are muffins, cupcakes, breads
and pastry - they’re all so delicious,
you’d never guess they were gluten-free’
‘Who better to consult than the new
champion of gluten-free cookery, Phil
Vickery, former Michelin-starred chef.’
The Bookseller
Telegraph
Format 234 x 189mm
Extent 176pp
ISBN 978-0-85783-007-4
Colour location photography Sebastian Roos
Food photography Charlie Richards
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‘Stress-free way to shift that muffin top!’
Grazia
Gino D’Acampo
The Bookseller
Gino D’Acampo with Juliette Kellow BSc RD
YOU magazine
Translated into 10 languages
56
Seriously Good! Glutenfree Cooking for Kids
57
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
During Pregnancy
Healthy Eating for
Lower Blood Pressure
Healthy Eating During
Chemotherapy
Healthy Eating
for Diabetes
Healthy Eating the
Prostate Care Cookbook
Erika Lenkert with Brooke Alpert MS, RD, CDN
In association with the Blood Pressure Association
José Van Mil with
Christine Archer-Mackenzie
In association with Diabetes UK
Paul Gayler with Gemma Heiser MSc, BSc, ANutr
Margaret Rayman, Kay Dilley
and Kay Gibbons
Extent 144pp
Format 220 x 210mm
Format 220 x 210mm
ISBN 978-1-85626-962-9
Extent 160pp
Extent 176pp
Format 220 x 210mm
Extent 176pp
ISBN 978-1-85626-922-3
ISBN 978-1-85626-816-5
Extent 144pp
ISBN 978-1-85626-869-1
Colour photography Will Heap
ISBN 978-1-85626-866-0
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Colour photography Henk Brandsen
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Format 220 x 210mm
‘The recipes offer a tempting range of
delights. An exceptionally handy buy
for the mum-to-be!’ Good Book Guide
‘Dream desserts – these sweets taste as
good as they look, yet they’re nutritionally
balanced and very low in fat... really!’
Saturday Express
58
‘With over 100 recipes that focus on the
texture of food in manageable portions,
it’s essential reading.’ Sunday Express
Antony Worrall Thompson
and Azmina Govindja RD
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‘A welcome source of culinary inspiration
for the huge number of people suffering
from this disease.’ House & Garden
Format 220 x 210mm
‘This timely cookbook brings together
the latest research on the prevention
and treatment of the illness through diet.
Health & Fitness
59
Healthy Eating
for your Heart
Healthy Eating
for the Menopause
Healthy Eating
for Lower Cholesterol
healthy Eating
for IBS
Healthy Gluten-free
Eating
Healthy Dairy-free
Eating
In association with H.E.A.R.T UK
In association with Women’s Health
In association with the IBS Research Appeal
In association with Allergy UK
Paul Gayler and Jacqui Morrell RD
Marilyn Glenville and Lewis Esson
Daniel Green and Catherine Collins RD
Sophie Baimbridge and Erica Jankovich RD
Darina Allen and Rosemary Kearney
Mini C and Tanya Carr RD
Format 220 x 210mm
Format 220 x 210mm
Format 220 x 210mm
Format 220 x 210mm
Format 220 x 210mm
Format 220 x 210mm
Extent 160pp
Extent 160pp
Extent 144pp
Extent 144pp
Extent 160pp
Extent 144pp
ISBN 978-1-85626-874-5
ISBN 978-1-85626-884-4
ISBN 978-1-85626-867-7
ISBN 978-1-85626-877-6
ISBN 978-1-85626-875-2
ISBN 978-1-85626-876-9
Colour photography Ian Wallace
Colour photography Lis Parsons
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‘Packed with mouthwatering recipes, this
book also has heaps of nutritional and
lifestyle advice.’ Woman & Home
With wonderful recipes, it’s a feast for
the palate as well as the hormones.’
‘A must-have for those wary of their
cholesterol levels and for those who
don’t want to wait to be warned.’
‘Enticing photographs and lovely recipes…
a delicious way to ease symptoms.’
‘These recipes prove a gluten-free diet
can still be delicious.’
‘Perfect… good, tasty ideas and plenty
of nutritional information.’
Health & Fitness
Antony Worrall Thompson, Daily Express
Michael van Straten, Woman magazine
Healthy Living & Wellbeing
60
61
12.5mm
189mm
6mm
189mm
OVER HALF A MILLION COPIES SOLD
and Fitness Magazine
Dr Mabel Blades Bsc RD is a dietitian and
nutritionist and an expert in the treatment of
disorders by diet. Her work includes food
consultancy, recipe development and teaching
as well as research and lecturing. She is the editor of
Nutrition and Food Science and has also written numerous
papers and articles as well as a book on nutrition and
health. Dr Blades’s PhD focused on diabetes.
‘AWT produced his GI diet in response to a medical diagnosis. He was prediabetic and determined to reverse the situation. The result worked for him
and his book includes 100 accessible, original recipes.’
DA I LY T E L E G R A P H
‘AWT has produced a healthy recipe book that is a cut above the rest.’
H E AT M A G A Z I N E
‘A celebration of low-GI food. It is packed with great recipes which you
will want to go on eating for the rest of your life.’
THE SUN
‘A diet that really works! Tired of faddy diets? Still piling on
the pounds? Give The GI Diet a go.’
DA I LY E X P R E S S
‘The recipes will not only help you lose weight – and keep it off for good –
but will also help to reduce your risk of heart disease and diabetes.’
SAINSBURY ’S MAGAZINE
‘These recipes are delicious and provide a tasty basis for meals. They are a
brilliant blend of ingredients with a low GI, that are low in calories.’
ANTONY WORRALL THOMPSON’S
GI Diet
SLIMMING MAGAZINE
Cover design: www.bluedragonfly-uk.com
Job no : 73020-15 Title : AW’S GI Diet - UK PB JKT Client : (KC)_5888.15
Scn : #175 Size : 602.5(w)234(h)mm Co : M3 C0 (AFAF_0.06)(All To Spot)(Coagl)
Dept : DTP D/O : 27.01.10 (Job no:000000 D/O : 00.00.07 Co: CM0)
‘Contains easy-tofollow, tasty recipes,
as well as menu
planners for over
100 mouth-watering
healthy meal ideas.’
Goodlife
£12.99
P. 368 C
The Essential Low Fat
Cookbook
Antony Worrall Thompson’s
GI Diet
The Essential Diabetes
Cookbook
The Diabetes
Weight Loss Diet
with Dr Mabel Blades & Jane Suthering
Antony Worrall Thompson with Louise Blair BSc
Format 234 x 189mm
Format 255 x 225mm
Antony Worrall Thompson, Azmina Govindja RD
and Jane Suthering
Format 255 x 225 mm
Extent 160pp
Extent 288pp
Format 234 x 189mm
Extent 256pp
ISBN 978-1-85626-947-6
ISBN 978-1-85626-870-7
Extent 144pp
ISBN 978-1-85626-977-3
Price £20 hardback
ISBN 978-1-85626-644-4
Price £20 hardback
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Colour photography Steve Baxter
500,000 copies sold
Best Health and Nutrition book at Le Cordon
Bleu World Food Media Awards 2010
Antony Worrall Thompson
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3
The GI diet will revolutionise your eating habits. With
over 100 delicious and specially crafted recipes,
including carbs that will help you stave off those hunger
pangs, this is the easy way to lose weight and eat well.
with Dr Mabel Blades & Jane Suthering
62
3
Foods are divided up into low, medium and high GI.
Low-GI foods are slow to digest, making you feel less
hungry and helping you lose weight. The GI of a dish
can be affected by a number of factors – fibre and fat
content, preparation and cooking method – but
dietitian Dr Mabel Blades has simplified it so all you
have to do is follow her advice and watch the weight
fall off.
Kyle Cathie Limited
www.kylecathie.com
UK PB
JKT
QC Preflight Point
The Glycaemic Index is a measure of how fast
carbohydrates are broken down by your body and
therefore how fast they raise blood sugar levels. Unlike
other diets, it distinguishes between different types of
carbohydrates, so that you don’t have to eliminate any
food groups, allowing you to eat a balanced range of
foods and ensuring that your weight loss is steady and
healthy. And your diet is easier to follow!
THE DIET THAT NUTRITIONISTS RECOMMEND
ALLERGY MAGAZINE
‘As well as yummy recipes, there are useful pointers to lower
the GI of everyday foods’
1st
The GI diet has been widely accepted by nutritionists,
dietitians, doctors and scientists as a diet that not only
works but is extremely good for your health. Following
a low-GI diet reduces blood sugar levels and is thought
to cut the risk of heart disease and lower cholesterol as
well as helping with type 2 diabetes and even
preventing it. Low-GI foods also promote healthy
bacteria in the bowel and intestines, which reduces
food sensitivities. And it is a diet that will not only
help you lose weight, but it will make sure you keep it
off for good.
GI DIET
Jane Suthering is an experienced food writer
and consultant, recipe developer and food
stylist. She is the President of the Guild of
Food Writers and the author of over ten books.
The GI diet is high on flavour, low on denial,
with proven long-term success.
ANTONY WORRALL THOMPSON’S
Antony Worrall Thompson is one of the UK’s best-loved
chefs. He is the presenter of ITV’s Saturday Cooks, copresenter of BBC’s Food and Drink and a chef on BBC2’s
Ready, Steady, Cook. Antony studied hotel and catering
management at Westminster College. Within a month of
starting as a sous chef at Brinkley’s restaurant, he was made
head chef. He went on to open his own restaurants,
winning many accolades including the Mouton Rothschild
Menu Competition and the chef’s Oscar, the Meilleur
Ouvrier de Grande Bretagne. He is now the owner of
two restaurants and a pub. He is the author of many
bestselling books, including Healthy Eating for Diabetes,
The GL Diet, The Diabetes Weight-Loss Diet and his
autobiography, Raw. He also writes for the Daily Express,
Express on Sunday, Delicious, BBC’s Good Food
magazine and Healthy magazine.
100mm
234mm
6mm
100mm
‘The perfect
guide, packed with
more than 180
easy, healthy and
mouthwateringly
good recipes..’ Health
Rights World
63
H E A LT H & B E A U T Y
65
Everyone Try Yoga
10 exhale
Ashtanga
Victoria Woodhall with Jonathan Sattin
1 inhale
They are fascinated by the esoteric aspects of yoga and
love what they see as the ‘freakiness’ of it. They are very
open to colour visualisations (as on page 68) only now
they use words such as ‘courageous’ and ‘free’ to
describe how they feel.
9 inhale
Format 250 x 210mm
Extent 192pp
ISBN 978-0-85783-071-5
Colour photography Clare Park
a dynamic and challenging sequence
that follows a set pattern, synchronises
breath with movement and builds
internal heat to detoxify the body
Expert advice on which style of yoga will work for you
and a free DVD of three 20-minute yoga sequences.
bY JoeY Miles
 my lightBulB moment
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you more energy and help you feel better in your own
primary series at their own pace. At my first class I
copied those around me for a while and then did my
own thing. The teacher scolded me for not following
the set sequence. She showed me up to marichyasana
D (see below left) – a seated twist about halfway into
the sequence – and told me to stop there. As I was
leaving she said, ‘Hey, do not come back unless you
learn the sequence… and you’d better come back!’
I found the diagram of the primary series which for
so long I’d gone through randomly, skipping the harder
poses, and every day I went up to marichyasana D until
I could do it and was ready to add the next pose. Now
I was on the Ashtanga path, learning the traditional
method of adding one pose at a time, only going as far
through the primary series as I could go with integrity.
I was 16 in the late 1990s and working part-time in a
juggling shop; there was one guy who was so much
better at juggling than everyone else. When I asked my
boss why, he said, ‘He doesn’t drink alcohol and he
does yoga.’ I hadn’t considered that yoga could work in
a deeply practical way. Maybe it could not only improve
my juggling but transform my ability to concentrate too
and generally make me feel really good. So I got a book
and copied the shapes every morning for about 30
minutes. I had the idea of replacing a negative habit
(smoking) with a positive one (yoga), so I never skipped
my morning postures. My whole body was stiff, but the
way it released amazed me. It wasn’t just a physical
transformation; my mental health seemed to improve a
hundred-fold.
At university in london I found an Ashtanga class.
My teacher encouraged me to try ‘Mysore style’, where
students work through postures in the Ashtanga
Yoga can help you tone up, lose weight, keep you limber
in old age, improve your sport, help you sleep better, give
 age thirteen uPwards:
body confidence and grounding
skin. The yoga boom of the last 30 years has led to a huge
2 exhale
Teenagers suffer greatly from shoulder tension as a
result of hunching over desks and carrying heavy
school bags. Developing girls can be self-conscious
about their breasts and often fold their arms in front,
which rounds the shoulders. Side stretches, shoulder
shrugging and heart-opening postures, such as
backbends, help release tension and increase body
confidence. Sun salutations exhaust them but are so
good for flexibility, strength and stamina. Inversions,
such as handstand and headstand, combat mental
fatigue, increase confidence and relieve tired and
aching growing legs. Inversions come into their own at
exam time because they are energising and brainboosting as well as calming and meditative.
Most of the time it’s visualisation and restorative
poses that they really want. The pressure at school
and the curveballs thrown by their hormones are
even more intense now. Teenagers are very internal,
working out who they are and what to do with their life.
There’s a lot of free-floating anxiety and so they need
time to find some inner groundedness. They feel safe
talking to me about being bullied at school or not
having any friends. I don’t offer counselling but they
often feel better by being listened to and I remind them
that in yoga we’re all friends and everyone is doing
really well.
crow
side stretch
8 exhale
3 inhale
 it’s challenging, fast-moVing
meditation in motion
shoulder
stand
Ashtanga is a dynamic class that follows a set pattern.
The aim of the primary series (or yoga chikitsa – there
are more advanced series too) is to purify the body and
mind and realign the musculoskeletal system. It begins
with sun salutations, which are essentially a moving
prayer – or a movement meditation. They lead into a set
of standing postures, such as triangle and warrior. The
seated poses that follow are primarily forward bends,
often done with modifications, because most of us have
stiff feet, ankles, knees and hips. The poses aren’t held
for long (five breaths) but there are lots of them. The
emphasis is always on the link between breath (ujjayi,
half
handstand
if you only have ten minutes
Age seven and under: MAGIC PoT
Sit with your legs wide and imagine that on the floor in front of
you is a big magic pot. Reach up to the sky and take a magic
ingredient – spiders, rainbows, bananas…anything! – and put it
as far into the pot as you can reach, using alternate arms first
and then both, but keeping your bottom on the floor. Stir as
wide a circle as you can five times in each direction. Then
reach far inside the pot, grab some of the magic and eat it up,
keeping your bottom on the floor. Reach both arms into the
sky, and then reach for your toes.
Age eight and upwards:
HUMMING Bee BReATH
Sit comfortably and take a long, deep breath in through the
nose, placing a finger on your lips, which should be lightly
touching, with the teeth slightly apart. exhale, making a
humming sound through your lips. you should feel a tingling
sensation on your finger. Remove your finger and close your
ears with your hands and repeat. It should sound like a bee is
flying around inside your head. Repeat with the hands resting
by your sides.
The adult counts the child’s breath (faster for younger
children to give them a greater sense of achievement). Count
in real-time seconds once they reach age nine. See if they can
increase their count each time.
This is especially good for teens as it helps relieve mental
fog and tiredness as well as clearing the mind when studying
for exams.
Teens: leGS-UP-THe-WAll PoSe
This soothes growing legs, refreshes a tired mind and calms
the nervous system. Do it before bed and at exam time.
lie on your back with your bottom close to the wall, legs
extending straight up. Place a bolster or a couple of cushions
under the hips. If straightening your legs is difficult, come away
from the wall a little and bend them. lie with eyes closed and
hands by your sides for a few minutes. Come down if you start
to lose sensation in the legs.
4 exhale
7 inhale
sun salutation a
(surya namaskar): this
is repeated five times to
build heat at the start of
an ashtanga practice.
5 inhale
6 exhale, hold for five breaths
52 everyone try yoga
70 everyone try yoga
everyone try yoga 71
range of different styles and techniques. Some are athletic
and physically demanding, while others focus on calming,
morning sequence
bringing balance to the body and releasing tension. But
6. BUIlDING HeAT
7. ToNING leGS AND ARMS
sun salutation with three-legged dog (l) to twisting lunge (n)
a) mountain pose, b) chair pose, f) high lunge, g) plank, h–j) kneeling push-ups, l) cobra
a
b
c
d
e
f
i
j
a
b
c
d
e
f
i
j
how do you tell your Iyengar from your Ashtanga or your
h
h
g
repeat push-up h, i + j five times
k
l
m
Yoga Alliance-certified yoga teacher.
n
k
l
m
a. Begin in mountain pose with
hands in prayer if desired.
e. exhale, right leg back to
lunge. Keep back leg steady.
b. Sink buttocks down. Keep
knees above ankles. Inhale,
stretch arms up. Hold for five
breaths. [chair pose,
utkatasana]
f. Inhale, bring torso vertical.
Back leg steady, arms up.
Hold for five breaths.
[high lunge]
i. Keeping straight line from
knees to shoulders, exhale and
bend elbows. lower chest
halfway down, keep back of
neck long. [kneeling push-up]
over 15 highly experienced teachers to show you what each
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.
YOU magazine. She has practised yoga at
triyoga since it opened in 2000 and is now a
is right for you? Everyone Try Yoga draws on the expertise of
throughout, and guidance on yoga for men, children,
experience as a writer and editor and is currently
Deputy Features Editor at The Mail on Sunday’s
g
Scaravelli from your Kundalini? More importantly, which one
style can offer. Featuring practical and accessible exercises
Victoria Woodhall is a journalist with 20 years’
o
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
this sequence starts
exactly like the previous
one up to k (downward
facing dog), and then
adds three legged dog
and a twisting lunge. We
have shown you the
poses in full above. For
text instructions up to k
please see sequence 5.
p
l. Inhale, right leg to sky. Bend
knee, open right hip to sky. Hold
for three breaths.
m. exhale, right foot forwards.
n. Inhale, lengthen spine.
exhale, turn belly, ribs and chest
to the right, raise right arm and
look up. Hold for five breaths.
q
o. exhale, hand back down.
p. Inhale, step the back leg
forward. exhale, bow down,
straighten legs.
q. Root down through the legs.
Inhale, come up with flat back.
Raise arms, look up.
Jonathan Sattin is the Founder and Managing
r
r. exhale, hands in prayer in
front of heart.
Repeat entire sequence on
other side of body, leading
with left leg this time.
c. exhale, bow down.
Fingertips in line with toes.
Straighten legs if possible.
d. Inhale as you look up.
Straighten spine, shoulders
back.
g. exhale, hands to floor.
Shoulders stay over wrists.
Step left leg back. [plank pose]
h. Inhale, drop knees to floor.
Toes tucked, shoulders back.
Scoop tailbone under.
j. Push up strongly onto all
fours. Repeat push-up h–j
five times.
k. lower body to floor.
lengthen back though legs,
point toes.
l. Draw back through hands.
Inhale, peel chest and ribs
higher this time for full cobra.
elbows in, shoulders back.
Director of triyoga in London, and started
m. Grounding through hands,
exhale, lift hips for downward
facing dog. Spine long, knees
bent if needed.
practising yoga in 1984. He also teaches weekly
Repeat sequence from f, taking
high lunge on the other side by
stepping the right foot forwards
from downward facing dog..
meditation classes at triyoga. www.triyoga.co.uk
everyone try yoga 147
author of Affluenza.
66
H E A LT H & BE AU T Y
67
Clean & Lean Warrior
James Duigan
Format 234 x 189mm
Extent 160pp
ISBN 978-0-85783-086-9
Exercise photography
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
Sebastian Roos
Lean unless it’s Clean of toxins. This simple but effective
Food photography
message has helped thousands of people to lose weight
Charlie Richards
day 1
and gain peak fitness. With a foreword by six-time World Jiu
Rights World
Jitsu Champion, Roger Gracie, his new book, specifically for
day 2
day 3
day 4
day 5
day 6
waking
up
1 glass of water with a
fresh squeeze of lemon or
lime & a pinch of
Himalayan salt
lime & a pinch of
Himalayan salt
lime & a pinch of
Himalayan salt
lime & a pinch of
Himalayan salt
lime & a pinch of
Himalayan salt
lime & a pinch of
Himalayan salt
breakfast
200g-300g of White Fish
or Beef with 1 whole
Avocado & 8 -10 Spears of
grilled Asparagus
2 Mackerel Fillets or 2
Broiled/Grilled Chicken
Breasts with 1 handful of
mixed nuts & 1 cup of
cooked Spinach
2-3 Poached Organic
Eggs with 200g of
Smoked Salmon or 2
Grilled Turkey Breasts
with 1 cup of cooked Kale
200g-300g of White Fish
or Beef with 1 whole
Avocado & 8 -10 Spears of
grilled Asparagus
2 Mackerel Fillets or 2
Broiled/Grilled Chicken
Breasts with 1 handful of
mixed nuts & 1 cup of
cooked Spinach
2-3 Poached Organic
Eggs with 200g of
Smoked Salmon or 2
Grilled Turkey Breasts
with 1 cup of cooked Kale
snack
1 - 2 Grilled Lamb &
Pepper Skewers
1 – 2 Grilled Turkey &
Vegetable Skewers
1 – 2 Grilled Chicken &
Mushroom Skewers
1 - 2 Grilled Lamb &
Pepper Skewers
1 – 2 Grilled Turkey &
Vegetable Skewers
1 – 2 Grilled Chicken &
Mushroom Skewers
lunch
Greek Salad with 1-2
Grilled Chicken Breasts.
Avoid the Feta Cheese
Grilled Shrimp over a
mixed Green Salad with
Avocado & Pumpkin
Seeds
1-2 Beef Pattie’s over a
Spinach Salad with
Grilled Tomatoes &
chopped onions
Greek Salad with 1-2
Grilled Chicken Breasts.
Avoid the Feta Cheese
Grilled Shrimp over a
mixed Green Salad with
Avocado & Pumpkin
Seeds
1-2 Beef Pattie’s over a
Spinach Salad with
Grilled Tomatoes &
chopped onions
snack
½ Cup of Bodyism
Guacamole with 6-8 Red
Bell Pepper Wedges
6 – 8 Cucumber sticks
with 2 Tsp of Hazelnut
Butter
½ Cup of Bodyism
Guacamole with 6-8 Red
Bell Pepper Wedges
Butter
Butter
6 – 8 Carrot Sticks with 2
Tsp of Brazil Nut Butter
dinner
2 Organic Turkey Breasts
with 1 – 2 Cups of cooked
Broccoli
White Fish with 10 Spears
of grilled Asparagus and
shaved Almonds
Chicken Stir Fry made
with Coconut Oil & mixed
Vegetables
Grilled Turkey Pattie with
a Spinach Salad, drizzled
in Extra Virgin Olive Oil
White Fish with 10 Spears
of grilled Asparagus and
shaved Almonds
Lemon Roasted Chicken
breast with 1 – 2 Cups of
cooked Broccoli
*it’s easy
The more nutrients
your body consumes,
the less hungry
you’ll feel.
80
Grilled rib-eye
steak with sweet
Potato mash and
Chilli Broccoli
pRotein
sWap
These menu plans
are not intended to
limit you in any way.
Food is one of our
main life sources and
should be enjoyed, so
feel free to swap any
of the proteins if
there is something
else you prefer. If you
don’t like lamb, have
beef instead. If you’re
vegetarian, opt for a
non-meat source like
eggs, beans, lentils
etc. As for cheese, go
for hard, white
cheese such as feta
and goat’s cheese.
Avoid heavily
processed cheeses
that are bright yellow
in colour or come in
slice,s and go for the
best quality, organic
cheese you can
afford.
Serves 4
5 ways
with steak?
Being Australian, I love a good steak. In fact, I’d say it was in
the top five of my favourite foods ever. However, I limit
myself to no more than one a week and I always eat the
best-quality steak I can get. It’s far better to have an
expensive steak once every so often than it is to eat loads of
cheap, non-organic supermarket steak and mince several
times a week.
My favourite steak ever…
I’ve eaten steaks all over the world and my favourite way to
eat steak is: A rib eye, at least 2 inches high, seared until it
looks perfect and roasted with rosemary and garlic until
medium rare. Sprinkled with Himalayan sea salt, sliced on a
big wooden chopping board and served with sweet potato
mash and sautéed spinach.
Steak is also a fantastic source of iron which boosts your
energy levels. And although iron is fairly hard for the body to
absorb, the following vitamins help your body absorb it more
efficiently, so try to serve these alongside your steak:
✳ Vitamin C: found in citrus fruits, strawberries, kiwi fruits,
Brussels sprouts, cauliflower, kale (a dark green leafy
vegetable) and peppers
✳ Vitamin A: found in sweet potatoes, carrots, broccoli, peas
and lemons
2 sweet potatoes, peeled and cut into
small pieces
2 tablespoons organic Greek yogurt
3 tablespoons pomegranate seeds
sea salt and freshly ground black pepper
4 x 200g grass-fed rib-eye steaks
2 tablespoons sesame oil, plus extra for
drizzling
1 large head broccoli, broken into florets
1 red chilli, finely sliced
Method
1. Place the sweet potato in boiling water for
about 20 minutes or until very soft. Transfer
to a large bowl and mash with the Greek
yogurt, then stir in the pomegranate seeds.
Finish with a grind of black pepper.
2. Meanwhile, heat a griddle pan until very
hot. Rub the steaks with the sesame oil and
salt and pepper and sear in the heated griddle
pan for 2–3 minutes on each side for mediumrare. Leave to rest for 5–10 minutes.
3. Steam the broccoli over a pan of boiling
water, then strain and transfer to a bowl.
Drizzle with the sesame oil and sprinkle with
the sliced chilli.
4. Serve the steak with the mash and broccoli
on the side.
Note: a few things can actually inhibit the absorption of iron,
including the tannin found in tea and the calcium in milk, so
avoid these when eating steak.
c l e a n & l e a n wa r r i o r
c l e a n & l e a n wa r r i o r
c l e a n & l e a n wa r r i o r 143
81
men, is packed with:
time to
work out
– Maximum-impact, targeted exercises, with step-by-step
I want you to succeed and get as much benefit as
possible from all the movement programmes that
follow. They have have all been designed to
strengthen you, strip fat, improve your posture and
increase your athletic ability. These movements are
the basis for everything I do. I use these exercises to
stay strong, fast and lean. I can do them anywhere in
the world and the only equipment I need is whatever
I can find lying around wherever I am at the time.
Use the programmes to build a strong foundation
and test yourself. Find out what your body can do.
One of the best things you can do is find a training
partner as they will keep you motivated and accountable.
Having a buddy also makes the process more fun and a
healthy sense of competition is a great way to stay on
track when you might otherwise falter or compromise.
My best friend is a gentleman by the name of Justin
Alexander and we have been kicking and punching and
training with each other since we were thirteen years old.
The guy is a fierce competitor and never gives up, which
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.
upper body warrior workout
world, his many celebrity clients
include Elle Macpherson, Rosie
Huntington-Whiteley, Hugh
*top tip
If you don’t have a log to hand, a
water bottle, a dumb bell, barbell,
cricket bat etc, will also do nicely
Grant and David Gandy. He
1
2
also runs an exclusive gym,
Bodyism, in London.
Start position:
1. Stand tall with your feet slightly wider than shoulder
width apart. Hold the log by your thighs with an overhand
grip and hands shoulder width apart.
Also in the Clean & Lean series:
James Duigan is one of the
top personal trainers in the
reverse grip bicep curl
to shoulder press
Clean & Lean Diet (p.70)
Clean & Lean Flat Tummy Fast! (p.72)
Clean & Lean Diet Cookbook (p.73)
68
motivates me to train harder and be better. We both love
boxing and Brazilian jiu jitsu and so for over twenty years
we have been learning from whoever we can and testing
each other’s will and skill. This has kept me focused and
made me stronger every day.
I have also had the huge honour of learning Brazilian
jiu jitsu from perhaps the greatest champ of all time, Roger
Gracie. He has taught me that you can be the best in the
world and still remain humble and willing to learn every
day. I also once had the privilege of training with and
learning from Georges St. Pierre, one of the best pound for
pound fighters on the planet. He is the strongest human
being I have ever encountered and is one of the best
examples of what the human body is capable of. The one
thing all these guys have in common is that they never
give up and will always find a way rather than looking for
an excuse. So get busy, start moving and get it done!
The movement:
2. Bend at the elbows and curl the log up to level with your
shoulders while keeping your wrists locked.
3. Keeping your core set, extend your arms above your
head so that the log is fully extended above your head.
4. Slowly, bend the elbows and lower the log in front of
your chest, then straighten your arms until the log returns
to the start position.
Repeat HOW MANY TIMES?
3
69
Clean & Lean Diet –
revised and updated edition
yo u r e a sy e x e r c i s e p l a n
w h y c l e a n e q ua l s l e a n
James Duigan
Format 234 x189mm
Extent 176pp
ISBN 978-0- 85783-170-5
Sebastian Roos
Food photography
Anybody who doesn’t live on a beautiful, deserted tropical
island – so most of us – will come into daily contact with
toxins. Fumes from cars, dirt in the air, medication, toxins
in cleaning products, tap water – you name it, it’s toxic. But
let’s face it, we’d lead a pretty miserable (not to mention
weird) life if we tried to avoid these things altogether.
Several people also argue that our bodies are perfectly
capable of dealing with toxins – and they’re right, up to a
point, because our bodies are designed to cope with them.
Unfortunately, however, we’re exposed to so many of them
nowadays – especially in food and drink – that we’ve
become overloaded. So it makes sense to limit our
bodies’ exposure to toxins in the first place. We can do this
by keeping our food as clean and lean as possible and by
limiting our exposure to toxins from other sources. Don’t
forget – fewer toxins equals a leaner body.
Tap water, in my opinion, is fairly toxic and best
avoided. A 2008 study by the UK’s Drinking Water
Inspectorate found traces of medication in our drinking
water and another in America in 2011 found traces of
anti-anxiety. These traces were incredibly small, so there’s
no need to panic, but it makes sense to make sure that
everything you eat and drink is as clean as possible, so
buy a water filter jug and keep it in your fridge. You can
also get a filter attached to your tap at home, but this will
be more expensive.
Completely revised edition of the original bestselling
book with:
– new cover and design throughout
– entirely new recipes and recipe photography
are some toxins worse
than others?
Absolutely. For example, caffeine is better for us than
alcohol. In moderation and when drunk properly (see
Chapter 3 for more information on this), coffee can
actually burn fat, give you a great hit of antioxidants and
improve your performance in the gym. A 2010 study from
MacMaster University in Canada found that caffeine
before a workout improves the performance of muscles by
releasing calcium that’s stored in muscles. It also effects
the brain’s sensation of exhaustion. It’s only when you
have too much of it that it becomes fattening because it
places stress on the adrenal glands, disturbs sleep,
dehydrates you and may stop you drinking enough water.
However, one cup of coffee a day is a good thing if you
– new foreword by Elle Macpherson
Charlie Richards
– updated and expanded Bad, Better & Best columns
Publication date 16 May 2013
– new contributions from James’ celebrity clients
Rights World
What else makes
you toxic?
18
bad
better
b e st
Chicken breasts
Free-range chicken breasts – they
contain more omega-3 and omega-6
than conventionally raised chicken
Organic chicken breasts – they
contain more protein, more
polyunsaturated fat (the good kind)
and less saturated fat (the bad kind)
Battery eggs
Free-range eggs
Organic eggs – they have more
fat-burning, health-boosting omega
3s, and they taste better too.
Margarine – usually full of chemicals
and heavily processed
Butter – a more natural option, but
some brands still contain additives
Organic butter – natural and free of
preservatives and additives
Instant coffee (coffee is one of the
most sprayed plants in the world, plus
processing it into an ‘instant’ form
depletes nutrients further still)
Espresso (less processed than
instant coffee); no milk, sugar or
other additives
Organic espresso with organic
cream – pesticide and herbicide-free
(the cream slows the digestion of the
caffeine)
Strawberry yogurt (remember, all
the overripe fruit is put into yogurt,
meaning more sugar and fewer
nutrients)
Strawberries (227kg of pesticide
per acre is sprayed on non-organic
strawberries – yuck!)
Organic strawberries (remember –
the thinner the skin, the more
pesticides are absorbed into the fruit;
this is why you should always choose
organic for berries and cherries)
Supermarket steaks (supermarkets
buy cheaply in bulk and often from
overseas, which means a longer time
from the farm to your table)
Steaks bought from a butcher
(these steaks are usually from
locally reared animals)
Organic steaks (free from hormones,
antibiotics and nitrates)
Cow’s milk
Goat’s milk – easier to digest than
cow’s milk
Organic rice milk or oat milk – no
cholesterol or saturated fat
Iceberg lettuce (basically green
water with almost no nutrients; the
lettuce of today has one twentieth of
the nutrients it had fifty years ago,
due to severely mineral-depleted soil)
Spinach (very high in magnesium,
calcium, antioxidants and
chlorophyll, which cleanses your
blood and helps detox your liver)
Organic spinach (as with nonorganic, but with lots more nutrients)
Dried fruit – the drying process can
lead to significant loss of nutrients
Fresh fruit – a delicious source of
fibre, vitamins and minerals
Organic fruit – free from toxins
Waxed apples (the really shiny
apples you see at the supermarket are
coated in wax; they look better, but
Loose apples in a bag
Organic apples (they may not look
as pretty, but they don’t contain any
nasty toxins, either)
clean & lean diet
clean & lean diet
A Side Stretch
the y&t move
How to do it
1 Lie on your side with your legs bent at a 90-degree
angle, with your arms out straight in front of you.
MG_9059
2 Slowly rotate one arm up and then towards the opposite
side keeping your legs still. MG_9061
3 Do this 10 times. MG_9066
How to do The Y
1 Lie on your stomach with your arms up and out above
your head so your whole body is making a ‘Y’ shape.
MG_7851
2 Slowly draw your shoulder blades together and lift your
arms off the floor. Repeat 10 times. MG_7854
How to do The T
1 Lie on your stomach with your arms extended out to the
side so your whole body is making a ‘T’ shape.
2 Slowly draw your shoulder blades together and lift your
arms off the floor. Repeat 10 times. MG_7861
*top tip
This is great for upper body
mobility and loosening you up.
19
136
clean & lean diet
*top tip
This move switches on all the
postural muscles of the upper back,
helping you stand straighter and
longer. Good posture can take 5kg off
clean & lean diet
137
With flexible meal plans, recipes, tips on avoiding the
1 4 day e at i n g p l a n
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
Grilled rib-eye steak
with sweet potato mash
and chilli Broccoli
to maintain your new healthy lifestyle, James demonstrates
Serves 4
Ingredients
2 small sweet potatoes, peeled and roughly chopped
2 tablespoons organic Greek yogurt
3 tablespoons pomegranate seeds
sea salt and freshly ground black pepper
4 x 200g grass-fed rib-eye steaks
35ml sesame oil, plus extra for drizzling
1 large broccoli, broken into florets
1 small red chilli, finely sliced
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
70
James Duigan is one of the
spelt risotto with
Butternut squash,
rocket, Walnuts and
Goat’s cheese
Also in the Clean & Lean series:
Clean & Lean Warrior (p.68)
Clean & Lean Flat Tummy Fast! (p.72)
Clean & Lean Diet Cookbook (p.73)
Method
1 Place the sweet potato in a medium saucepan and just
cover with water. Bring to boil and cook, uncovered, for
about 8 minutes or until very soft. Drain and transfer to
a large bowl and mash with the yogurt, then stir in the
pomegranate seeds and season to taste.
2 Meanwhile, heat a griddle pan until very hot. Rub
the steaks with 2 tablespoons of the the sesame oil
and season. Cook for about 3 minutes on each side for
medium rare. Leave to rest for 5–10 minutes.
3 Steam the broccoli, then transfer to a bowl. Drizzle
with the remaining sesame oil and sprinkle with the
sliced chilli.
4 Serve the steak with the mash and broccoli on the
side.
108
clean & lean diet
top personal trainers in the
world, his many celebrity clients
Serves 4
Ingredients
1 squash (such as butternut or acorn), weighing about
750g, peeled, deseeded and cut into chunks
8 sage leaves, chopped, plus extra to garnish
2 garlic cloves, crushed
2 tablespoons olive oil
1 red onion, chopped
200g pearled spelt
750ml hot vegetable stock
2 handfuls of rocket
50g walnuts, toasted and roughly chopped
50g hard goat’s cheese
salt and freshly ground black pepper
include Elle Macpherson, Rosie
Huntington-Whiteley, Hugh
Grant and David Gandy. He
Method
1 Preheat the oven to 190°C/gas mark 5.
also runs an exclusive gym in
2 Tip the butternut squash into a roasting tin, add the
chopped sage and garlic, season and drizzle with half
the olive oil. Roast for about 25 minutes until tender and
starting to brown at the edges.
London.
3 Meanwhile start making the risotto. Heat the remaining
oil in a large sauté pan over a medium heat. Add the onion
and cook until soft. Add the spelt and stir to coat in the
onions. Continue to cook for 1 minute until the spelt starts
to smell slightly nutty.
4 Pour 150ml of the stock into the pan, stirring all the time.
Allow most of it to evaporate and then add the rest of the
stock a ladleful at a time, stirring frequently until all the
liquid has been absorbed and the spelt is tender but still
has some ‘bite’.
5 Add the roasted butternut squash and walnuts to the
pan. Stir to combine and season to taste with salt and
freshly ground black pepper. Using a vegetable peeler
shave the goat’s cheese over the risotto, garnish with sage
leaves and serve immediately.
clean & lean diet
109
71
Format 234 x 189mm
Extent 160pp
Clean & Lean Diet Cookbook
James Duigan
James Duigan
Get rid of that bulge once and for all with the
second book in James Duigan’s inspirational
and bestselling Clean & Lean series.
Format 234 x 189mm
Extent 176pp
ISBN 978-0-85783-007-4
Sebastian Roos
Food photography
Charlie Richards
Rights World
Colour location photography
A flabby tummy is not only a common complaint but can
Charlie Richards
of Elle Macpherson and Rosie Huntington-Whiteley’s
Rights World
‘becoming Clean & lean is the simplest, most enjoyable lifestyle choice i’ve made,
and the only one i’ve actually stuck to. and it’s been easy!’
From the foreword by Holly Valance
As fitness guru James Duigan demonstrates, your body can never be Lean unless it’s clean
of fattening toxins. but if you nourish it with healthy, delicious food you can achieve the body
you’ve always wanted – without ever feeling hungry or deprived.
The Clean & Lean Diet Cookbook contains over 100 of James’s favourite recipes, as well
as contributions from his A-list clients such as Elle Macpherson, Rosie Huntington-Whiteley,
Hugh Grant and Holly Valance, including:
✳ breakfasts that will turn your body into a fat-burning
machine for the rest of the day
✳ Smoothies that will give you a nutrition burst just
when you need it most
✳ Energy-boosting lunches from around the world
✳ chocolate cake you can enjoy with a clear conscience
Starting with breakfasts to kick start your day the healthy
way, it takes you through lunch and dinner with ideas for
With tips on what to choose when eating out at restaurants, the best methods to cook your
food and how to avoid the cravings that can lead you off track, James shows that food is
something you can enjoy even when you want to lose weight.
personal trainer, James Duigan, you can get rid of that
quick, easy meals that won’t impact on your waistline.
bulge once and for all!
Along with James’s trademark ‘Bad, Better, Best’
Eat your way to a flat tummy with healthy, flexible
columns, there is advice on the healthiest choices when
meal plans and recipes and tips on avoiding the cravings
eating out at a variety of locations, from a romantic meal
that can lead you off track. Work off that wobble with
at your favourite Italian to grabbing a sandwich at your
illustrated step-by-step exercises for a totally toned
local deli, plus menu plans to prove just how easy it is£12.99
to
tummy. And for when you need to look good in a hurry,
remain Clean & Lean. A chapter on ‘Cheat Meals’ comes
transform your tummy in 6 days using James Duigan’s
with ideas for your weekly indulgence and shows you can
tried and tested technique for getting his model clients
eat well without feeling deprived of your favourite treats.
Design: Dale Walker
Author photography: Colin Thomas
Food photography: Charlie Richards
Location photography: Sebastian Roos
Kyle Books
www.kylebooks.com
‘Nobody can get a stomach as flat as
James can!’ Rosie Huntington-Whiteley
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.
James Duigan
Food photography
be a serious health risk. Luckily, with the expert guidance
looking good for last-minute photo shoots.
72
Sebastian Roos
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.
Clean & lean Diet Cookbook
ISBN 978-1-85626-987-2
Clean & Lean Flat Tummy Fast
Clean & lean Diet
cookbook
James Duigan
‘Clean & lean recipes keep my
body in amazing shape’
elle Macpherson
WitH a
14-Day
Menu
plan
‘Clean & Lean recipes keep my body
in amazing shape’ Elle Macpherson
73
for pregnancy
P
I
LAT
ES
for pregnancy
The ultimate exercise guide to see you through pregnancy and beyond
‘Lynne Robinson is the undisputed
First Lady of Pilates’ Observer
Lynne Robinson
with Kate Fernyhough mcsp
The Exercise Ball Bible
Lucy Knight
Format 255 x 225mm
the Pilates Bible
Lynne Robinson, Lisa Bradshaw
and Nathan Gardener
Pilates for Pregnancy
Yoga for Life
Real Women Run
Format 250 x 210mm
Format 250 x 210mm
Format 234 x 189mm
Lynne Robinson
Josephine Fairley
Sam Murphy
Sam Murphy and Sarah Connors
Foreword by Dame Kelly Holmes
Extent 288pp
Format 255 x 225mm
Extent 224pp
Extent 224pp
Extent 208pp
Format 234 x 189mm
ISBN 978-0-85783-022-7
Extent 288pp
ISBN 978-0-85783-052-4
ISBN 978-0-85783-043-2
ISBN 978-0-85783-009-8
Extent 184pp
ISBN 978-0-85626-880-6
ISBN 978-1-85626-725-0
Colour photography Tony Chau
Colour photography Dan Duchars
Colour photography Claire Richardson
Colour photography Eddie Jacob
Rights World
Colour photography Eddie Macdonald
Rights World
Rights World
Rights World
Colour photography Guy Hearn
‘Lynne Robinson is the high priestess of
Pilates. I trust her implicitly.’ Sophie Dahl
‘This book is a welcome edition to the
yoga bookshelf.’ Simon Low, Principal of ‘The
‘Murphy manages to inform, entertain
and inspire. She writes with immense
knowledge and understanding’
‘Just sitting on a ball will benefit your
core strength.’ Daily Telegraph
Rights World
‘Lynne is the undisputed First Lady of
Pilates.’ Observer
Yoga Academy’ and co-founder of triyoga.
Time Out
74
Running Well
Rights World
‘It is fair to say the Sam is an expert in her
field. She leaves no stone unturned.’
Health and Fitness
75
Weight Loss Series
‘The queens of the beauty
bible, Sarah Stacey and Jo
Fairley, have triumphed
again and delivered another
must-have beauty tome.’
Telegraph Magazine
Walking
for Weight Loss
Lucy Knight
Format 234 x 189mm
Extent 144pp
ISBN 978-0-85783-012-8
The Anti-ageing Beauty Bible
Josephine Fairley and Sarah Stacey
Liz Earle
Format 255 x 205mm
Format 255 x 205mm
Extent 224pp
Extent 192pp
ISBN 978-1-85783-153-8
ISBN 978-0-85783-030-2
Colour photography throughout
Illustrations David Downton
Rights World
Rights World
76
Skin Secrets
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
Pilates
Exercise Ball
Format 234 x 189mm
Format 234 x 189mm
Format 234 x 189mm
Extent 160pp
Extent 144pp
Extent 144pp
ISBN 978-0-85783-013-5
ISBN 978-0-85783-011-1
ISBN 978-0-85783-014-2
Colour photography Eddie MacDonald
Colour photography Glenn Burnip
Colour photography Francesca Yorke
Rights World
& Francesca Yorke
Rights World
for Weight Loss
Lynne Robinson
‘The first book to focus using
Pilates as a way of losing
weight to change your body
shape for good.’ Spa World
for Weight Loss
Lucy Knight
Yoga
for Weight Loss
Celia Hawe
Rights World
‘Bound to get you bouncing
results.’ Body and Soul
‘Will help you re-evaluate your
attitudes to food, weight and
health, with lasting results.’
Body and Soul
‘There’s no denying that for a woman in her 40s
Liz’s skin is an inspiration to women everywhere’
YOU Magazine
77
‘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
‘Clear photos, easy
instructions and a
DVD showcasing
four of the routines
will have you West
End perfect in no
time!’ Zest
Food Doctor’, MBANT Dip ION
Dance to the Musicals
Honey:
Nature’s Golden Healer
Gloria Havenhand
Breathing Pattern
Disorders
Take Control of Your
Endometriosis
Format 250 x 210mm
Format 234 x 189mm
Dinah Bradley
Henrietta Norton
Extent 224pp
Extent 160pp
ISBN 978-0-85783-061-6
ISBN 978-1-85626-916-2
Format 198 x 129mm
Format 234 x 168mm
Price £18.99 hardback/DVD
Extent 128pp
Extent 198pp
Colour photography Greg King
Colour photography Cristian Barnett
ISBN 978-0-85783-029-6
ISBN 978-0-85783-068-5
Rights World
Rights World
B/W illustrations throughout
B/W illustrations
Rights World
Rights World
Arlene Phillips
78
‘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.’ Mail on Sunday YOU Magazine
‘A practical do-it-yourself guide for
bad breathers’ Daily Mail
79
013311 Osteoporosis cvr
8/1/10
Page 1
‘This is a brilliant resource to help you maintain
healthy bones for your entire life.’
H E A LT H & F I T N E S S
‘Cut down on dairy and you can avoid – and even treat –
brittle bones. That’s the controversial new message from
Dr Marilyn Glenville PhD.’
THE TIMES
Cassandra Jardine, Daily Telegraph
The threat is real. Follow the programme in this book and you
can avoid or at least control osteoporosis.
Inside you will discover:
Includes A Plan of Action with simple steps to help you
prevent, treat and even reverse osteoporosis.
How to prevent, treat and reverse it
How to prevent,
treat and reverse it
• Osteoporosis: What is it and how can it affect you?
• Your Risk: What can you do to minimise it?
• Prevention: Can you avoid getting osteoporosis?
• Food: Which foods are best for healthy bones?
• Drugs: What are the benefits and side effects?
• Exercises: Which are best for building strong bones?
• Genes: Is osteoporosis really hereditary?
Osteoporosis
Osteoporosis
The latest research from The National Osteoporosis Society is that
one in two women over the age of 50 will break a bone because
of osteoporosis, but that doesn’t have to be you. A few minor
adjustments to your diet and lifestyle will put you in
control of your bone health, now and in the future. Dr Marilyn
Glenville PhD cuts through the myths and the science and gives you
a clear, easy-to-follow plan of action for strong, healthy bones for the
rest of your life.
Dr Marilyn Glenville PhD
Dr Marilyn Glenville PhD
‘For someone like me, with
more enthusiasm for eating
than for exercising, the
book has instant appeal.’
10:17 AM
A
ground-breaking
book with advice
that combines natural
alternatives with
conventional
treatments
Design:pinkstripdesign.com
Front cover image: 2009
photolibrary.com
Kyle Cathie Limited
www.kylecathie.com
£10.99
MY
Y
M
C
100%
98%
75%
Getting Pregnant Faster
Osteoporosis
Format 234 x 168mm
Marilyn Glenville
Format 234 x 168mm
Format 234 x 168mm
Extent 224pp
Extent 208pp
ISBN 978-0-85783-093-7
ISBN 978-85626-937-7
Extent 192pp
ISBN 978-1-85626-655-0
Rights World
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
CM
the New Natural
Alternatives to HRT
Marilyn Glenville
80
CY
Fat Around the Middle
Marilyn Glenville
50%
25%
‘This is a brilliant resource
to help you maintain
healthy bones for your
entire life.’ Health & Fitness
2%
Marilyn Glenville
B/W illustrations
Line illustrations
Rights World
Rights World
‘A great companion for every
want-to-be mum.’ Best
81
GA R DEN I NG
83
The Rurbanite
Save yo
ur see
ds
It’s easy
seed you to grow crops
You’ll ’ve saved the and flowers
from
save mo
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satisfyi
ney and
s autumn
ng to see
it’s
.
after a
your seed extremely
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also give ter in a Clip s ger minate
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ortunity
plants
best in
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tastiest
form
ditions
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– the bigg ed
pepper
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est,
plan
s
plant will tomatoes. The ts, the mo
st
your loca then be mu next generat
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weathe l soil, growin more suited
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g
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oug
of miles ht seed that ething from
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came tho
away.
usands
how to put a
GREEN ROOF ON YOUR BIRD TABLE
Sedum is best for such a small structure because it is so drought
tolerant and only needs a thin layer of compost to grow in. You can buy
the sedum matting online.
Format 255 x 205mm
Extent 160pp
ISBN 978-0-85783-072-2
Colour photography Sarah Cuttle
Rights World
you will need
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?
A timber baton
Galvanised screws
Pond liner or a rubble bag
A hammer
Water retentive or capillary
matting, enough for a
double layer over the roof
Sedum matting (1 square
metre will be more than
enough)
A saw
Scissors
A drill
A couple of hours
Brown paper bags
Small envelopes (wage
packets are ideal and
easily found in stationers)
An airtight container such
as a Clip-Lock box or
Tupperware
A couple of sachets of
silica gel crystals. These
are easily bought online or
save some next time you
buy a new pair of shoes or
a wallet
Pencil
Secateurs or scissors
how to do it
Find a plant with ripe seeds. You will know this because
the seed case will be brown and papery (see How do
I know if seed is ready to collect?, below) for more
details. Pick the seedheads either by snapping them off
(seedheads c20 PIC) or cutting them with your scissors
and then pop them into the brown paper bag. Label the
bag.
Lay the seeds out to dry on a greenhouse bench, warm
windowsill or an airing cupboard. Let them lie loosely
in open cardboard boxes or in open paper bags or on
newspaper, making sure you keep them labeled. Don’t use
plastic bags because the seeds will sweat and rot.
After a week or so, when you are sure that the seeds
are completely dry, remove any seed cases or chaff (which
can encourage rotting) and put the seeds into small
envelopes, making sure to label them clearly with the type
of plant, where they were found, and the date they were
collected. Then put the envelopes in your airtight box along
with a couple of sachets of silica gel. Store in a cool, dark
place such as a drawer. The worst places to store seed
are damp greenhouses or garden sheds. The following
spring, sow as usual.
how to do it
Measure the roof and cut the plastic liner to fit it, then
place it over the roof and secure with tacks. Cut the
matting to fit the roof and then repeat so you have two
identical pieces. Lay both pieces on top of the liner so you
have a double layer (this helps keep the roots moist). Then
divide the timber baton into four pieces, one for each
slope of the roof. Cut one end of each piece to 45 degrees
so they fit neatly at the apex of the roof. Drill some pilot
holes into the timber and then screw them into the roof.
Next cut the sedum matting to size and lay it on top of the
roof. After an initial watering it shouldn’t be necessary to
water it again unless you have a prolonged dry spell. Place
it in a sunny spot.
If greening your shed roof seems a little
daunting, why not give your bird table a
green makeover instead? It’ll make it more
interesting, and when the sedum is in bloom,
the bees will come flocking too.
24
you will need
A dry day in late summer/early autumn
who want the convenience of the city combined with the
benefits of the country. As the world’s urban populations
how to COLLECT AND SAvE SEED
when to do it
Galvanised tacks
If so, you’re a rurbanite – part of a growing band of people
PROJECT
PROJECT
Alex Mitchell
grow / SEEDS
RURBANITE
29
grow, transforming our asphalt jungles has become a
dynamic world-wide, city-led movement, stretching from
Alex Mitchell is a writer and gardener
where will my hens live?
All you need is a watertight structure with adequate
ventilation, somewhere for the hens to perch and
somewhere for them to lay their eggs. You can
convert a playhouse (see page 150), dog kennel,
garden shed or even an old wardrobe, but most city
henkeeping beginners plump for a shop-bought house.
The best are raised off the ground to deter rats and
mice nesting underneath. Whether you go for plastic
or wood, prices will be around the same. Avoid houses
with felt roofs since they can harbour red mite, a nasty
parasite. A plastic one is easy to clean and maintain.
Simply hose the whole thing down and it will dry
quickly. Its bright colours and distinctive styling also
gives it a distinctly 21st century look. A wooden house
blends in a little better in a garden, but will take a lot
longer to dry.
Brooklyn to Berlin. From reclaiming wasteland for community
gardens, turning derelict spaces into wildflower meadows,
keeping chickens and bees and encouraging wildlife back
I have a small garden
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
5 top city cluckers
Choose from some of these pint-sized layers, all happy
to live in the city. Remember when cooking, you’ll
need three bantam eggs for every two standard eggs.
Buff Orpington bantam
Docile and maternal, this pure-breed is extremely
friendly and cuddly looking. Its thick feathers make
it very hardy in the cold. It lays large, tinted eggs.
Sussex bantam
Plump, hardy and friendly, this pure-breed bird has
a distinctive black and white colouring. It lays lovely
tinted eggs. It loves a treat and has a curious nature
so will make a good gardening companion as well as
a good pet for children.
Pekin (known as cochin bantams in the US)
A perfect beginner-bird, this gentle pure-breed has
148
84
GA R DE N I NG
feathery feet and short legs and only comes in bantam
size. Its feathery feet mean it doesn’t like scratching
through flowerbeds so your vegetables may be safer,
but its feathers can become caked with mud when
damp. It lays lovely small brown eggs though expect
productivity to drop off after the first year.
Wyandotte bantam
These perky-looking birds from the USA have broad
breasts and a distinctive curvy shape. A pure-breed,
birds are docile and some have very pretty feather
patterns. Good layers.
Rhode Island Red bantam
Perhaps the most popular hen in the world, this US
breed is the classic traditional-looking red hen and lays
lots of large traditional-looking brown eggs. A quiet,
alert bird with an endearing nature: it loves foraging
and eating slugs.
In a small city garden you have two options. The first
is to buy a henhouse with an attached run that is small
and light enough to move to a new spot in the garden
every week to let the grass recover. An Eglu, henhouse
on wheels, or a traditional wooden ark is ideal for this
(see Resources, page 168–169).
The alternative is to buy a raised henhouse within
a head-height run and put it in a permanent position.
This is ideal since it is easy to clean and the hens have
lots of space and different levels to explore. If this is
too expensive, you can also build a large full-time run
at the end of the garden and put the henhouse inside
it.
Whatever set-up you go for, make sure the run
is big enough for each hen to have at least 1 square
metre to run around in, and preferably a lot more.
free-range hens: a henhouse and run you
can move
Pros No DIY needed.
Cons Your grass will take a beating, you’ll have to
remember to move it and this is usually a two-person
operation. Not so much space for the hens to roam
unless you let them out now and then. Most city lawns
are small so there might not be enough time for each
patch of grass to recover.
home-run hens: a static run
Pros Runs can give hens more room and are easier to
clean too. If you build it yourself, the run will only cost
the price of some wooden posts and weld wire. Your
lawn will stay undamaged unless you let them out. You
can store their food in a secure dustbin inside the run
so won’t have to carry it down the garden.
Cons The larger the run, the more expensive it is.
Building your own run can be challenging if you are
not a DIY enthusiast. The floor of the run will get
muddy fast although bark chippings can easily be laid
on the floor to absorb it.
how do I build a run?
Make the run out of 6-foot wooden posts with weld
mesh for the walls and roof. Bring the base of the
netting out into an apron where it meets the ground
and secure this with paving slabs or turf to stop
foxes getting in. If you don’t want to build a run, try
customizing a fruit cage. Just replace the netting with
weld mesh. An internet search will turn up plenty of
tutorials on how to build a hen run (see Resources,
page 168–170, for suggestions).
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.
the RURBANITE
GA R DE N I NG
85
abundance
Alys Fowler
On drying
INtroductIoN
Something happens when you slowly dry fruit under
the gentlest of heat. The very essence of the fruit is
emboldened, sometimes it becomes a better version
of itself – sliced strawberries have so much more,
well strawberriness when dried – or sometimes it
becomes something else – a pear dried is chewy,
sweet and almost fudge like in texture. Thus, the
idea of drying is not to desiccate the produce into
something hard and parched, but to slowly release
the water to leave behind a fruit that in midwinter
is a treat rather than a chore to eat. Drying, as it
name suggests, works by reducing the amount of
water in cells. The natural water content of a plant
(that you might want to eat) is somewhere around
90–95%. When that number is reduced by 5–35%
the fruit is considered dried. At this state, many of
the spoilage microbes can no longer survive and hey
presto, it’s preserved. Most dried fruit last up to a
year, but start to taste a little stale after that.
Although it is possible to dry all manner of things
from the garden, the truth is this is a process best
used for fruit and perhaps seeds. Vegetables tend to
lose their flavour when dried, and a great deal of
their vitamin content – the exceptions being
tomatoes and chillies – where as fruit when dried,
partly because of the natural acids, tend to hold on
to their vitamins. That is if you dry correctly. Drying
should be a slow process under very gently heat to
conserve all that is good. Even a hot radiator can to
be too quick and extreme.
In a hot country you can utilise nothing more
than the sun either by drying directly outside,
traditionally using hot sands to bury the food, or
using a solar dehydrator. In the wet, cold north we
need to use heat, be it hung above a warm radiator,
above the wood burning stove, in a conventional
oven or using an electric dehydrator. The latter is
my favourite as it’s efficient, being very low wattage,
and allows for a very low heat setting. It also lets
me dry large amounts in one go. It’s clearly not free,
Now I do not have that picture perfect kitchen,
Format 240 x 210mm
Extent 176pp
ISBN 978-0-85783-078-4
Colour photography
Simon Wheeler
Rights World
there’s no white Aga, my cutlery does not match and
neither do my pot lids. And I am not blessed with
extra hours for cooking, thought I often steal them
when I shouldn’t. And while I’m here I hate
hovering and have never made a cupcake. I am not
the picture perfect wife and neither are my
preserves. I’ll stand that yours don’t need to be
either. This food – my jars of kimchi and kraut, the
odd pickles at the back of the fridge – are a short
cut to a better meal. Kimchi with egg-fried rice or
those cheap packet ramen noodles is not fine
cuisine, but it sups and fills you up in a wholesome
enough way, using preserves but without making
you feel impoverished. It is both a fulfilling and
filling way to eat.
There is much pleasure in preparing this food as
there is in eating it. The kitchen is often a good
therapist, but beyond that, does any of this seasonal,
low-energy straight from the backgarden eating
matter?
Of course I want it to desperately as it is one of
the ways I make sense of my world. I want it to be
truly significant, but there is a niggingly bit of me
that thinks that the tide is coming in too fast and
that change will not be rapid enough. All that
growing vegetables can be a way to keep me
centred, a balm to sooth my anxiety about this
world. As we rush forth our world is ever faster, yet
more connected, I know I am not alone in
wondering whether this is quite the hole I wish us
Fresh produce are a joy: crunchy cucumbers, sunwarmed 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 selfsufficiency (and save some money at the same time), think
6/Urban Jam footer
about what you can store to get you through the leaner
months. Alys takes you through all the different ways
Sauerkraut
of preserving – from bottling, drying and fermenting to
There are many different ways to make kraut, but
they all hold to the same principle of salt and
cabbage juice to get the lacto-fermentation started.
This is my tried and tested method and it has never
failed me. The overnight step is unusual but, as I get
consistent results, I am not going to question it.
freezing, pickling and using sugar. But you don’t have
You wIll Need
White or red cabbage
it needs to be firm and tightly
packed cabbage, spring cabbage are
hard to ferment
to have a big garden and a problem with gluts of fruit
Sea salt
never table salt
A large food grade container
large glass storage jar is my favourite,
stoneware pot, food grade plastic container
Weights
glass of water, small plate, stoneware
weights, large stones, freezer bags with
water in them
Pestle or potato masher
Knife or mandolin
Tea-towel
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.
‘One of the bright young things
in gardening.’ Daily Telegraph
Shred your cabbage, either using a mandolin or by
finely slicing, discarding the very woody central
core. You are aiming for 1mm-thick slices. Mine
rarely are that thin, but it’s nice to have something
to aim for.
In a large bowl (you want a wide surface area),
place the cabbage and pound with a pestle/ rolling
pin until the cabbage begins to glisten. This needs to
be more vigorous and lengthy if your cabbage is old
or you have any larger pieces hanging about. The
glistening is the cabbage releasing its juices a little.
Once this happens, sprinkle over 1 scant tablespoon
of salt and cover with a damp tea-towel and leave
overnight. I was taught that this draws out more
liquid whilst exposing the kraut to good bacteria
and yeasts (it’s the yeast that helps to create the fine
aroma of a good kraut) in the air. Who knows, but
something magic happens though.
The next morning, start packing the cabbage into
the pickling jar or crock. You need to really press
down as any loose layer should halve in volume.
Every 10cm or so, I add a teaspoon of sea salt. I use
a pestle (or a potato masher) to pack the cabbage
down. You should, after several layers, start to see
lots of juice appearing. Eventually you want to get to
a point where the juice covers the cabbage and
there are no air bubbles. For a small-sized cabbage
I will use no more than 3 scant (not heaped)
teaspoons of salt in packing. The general rule is for
10lb shredded cabbage you will need 6 tablespoons
salt. This ratio will turn the sugars in the cabbage to
lactic acid.
I don’t like overly saltly kraut, but you may. Here
lies the dark art, it takes practice to make your
perfect kraut. You may not get there first time. You
may need slightly more salt in warmer conditions
than colder. Some people add a final layer of salt to
the top, but if your juicea are flowing, I think this is
unnecessary and just makes for a very salty top
layer.
If your kraut dries out the top layers will become
exposed to more aerobic conditions and start to
spoil. The trick is to top up with brine (14g salt to
600ml water). You may have to heat it to get all the
salt to dissolve. You may need to weigh down your
cabbage so that it sits under the brine. This is
extremely important as if it is exposed to air your
kraut will rot. There are many creative options:
glass of water on top of a small plate, a food grade
plastic bag (aka a freezer bag) with water in it,
stoneware kraut weights or if you’re me, place a
whole cabbage leaf on top and weigh down with
large stones. I dug mine up from the allotment,
scrubbed them incredibly well with soap and boiled
for half an hour in water. If that sounds too
unhygienic then you can place the stones in a
freezer/ziplock bag. The idea here is to keep the
cabbage from being exposed to air. Once again,
wherever it is exposed to air it will rot.
Urban Jam footer/9
86
GA R DE N I NG
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.
GA R DE N I NG
87
The Wildlife Gardener
Kate Bradbury
The ideal pond
Water
Nectar and pollen plants
A typical design for a garden pond is round, or kidney shaped
with a deep area of 60–90cm for overwintering amphibians,
and graduating sides to create shallows. The provision of
shallows is probably the most important consideration, as
so many species – including frog tadpoles – are found only
here, living among submerged plants at the water’s edge.
Extent 192pp
ISBN 978-0-85783-157-6
Colour photography Julie Watson
Rights World
If you intend on digging a small pond, a diameter of just
Includes 10 step-by-step projects to increase the volume
and variety of wildlife in your garden.
2m with a maximum depth of 30cm will do admirably and
will emulate small natural ponds found in the wild. Shallow
ponds are more prone to drying out in dry weather however,
so you might consider going deeper if you live in an area
prone to drought.
For the best results, site your pond in a sunny spot. Not only
will this attract a greater range of insects, but it will be more
inviting to broody frogs, which prefer spawning in warmer
water. Avoid adding fish to your pond, as they can virtually
empty it of its tadpoles, nymphs and larvae (although they tend
to leave toad tadpoles alone as these are slightly poisonous).
Edging your pond
By undertaking tasks such as creating a ‘bee bus stop’ or
‘hedgehog feeding station’, all manner of beautiful and
the smallest garden.
Knapweed (Centaurea)
Sage (Salivia)
Lavender (Lavandula)
Thyme (Thymus vulgaris)
Lesser burdock (Arctium
(Lonicera fragrantissima)
Tufted vetch (Vicia cracca)
minus)
Meadow cranesbill
Michaelmas daisy (Aster)
Cherry (Prunus)
Early summEr
(Geranium)
Mint (Mentha)
Crocus (Crocus
Allium
Weigela
Myrtle (Myrtus communis)
tommasinianus)
Bellflower (Campanula)
White clover (Trifolium
Oregano (Origanum)
Dandelion (Taraxacum
Bird’s-foot trefoil (Lotus
repens)
Penstemon
officinale)
corniculatus)
Woundwort (Stachys)
Potentilla
Grape hyacinth (Muscari
Bush vetch (Vicia sepium)
armeniacum)
Ceanothus
latE summEr to autumn
salicaria)
Hawthorn (Crataegus
Chives (Allium
Black horehound (Ballota
Red bartsia (Odontites
monogyna)
schoenoprasum)
nigra)
vernus)
Heather (Calluna vulgaris)
Comfrey (Symphytum
Borage (Borago officinalis)
Red clover (Trifolium
Hellebore (Helleborus)
officinale)
Bramble (Rubus fruticosa)
pratense)
Purple loosestrife (Lythrum
Honesty (Lunaria annua)
Cotoneaster
Buddleia (Buddleja)
Rock rose (Cistus)
Flowering currant (Ribes
Echinacea
Candytuft (Iberis
Sainfoin (Onobrychis)
sanguineum)
Escallonia
sempervirens)
Scabious (Scabiosa)
Lady’s smock (Cardamine
Everlasting pea (Lathyrus
Cardoon (Cynara
Scorpionweed (Phacelia
latifolius)
cardunculus)
tanacetifolia)
emulate natural conditions then you can’t beat a grassy edge.
Lungwort (Pulmonaria)
Foxglove (Digitalis
Catmint (Nepeta)
Sea holly (Eryngium)
purpurea)
Chrysanthemum
Snapdragon (Antirrhinum)
This will grow and provide a refuge for amphibians as they
Oregon grape (Mahonia
leave the water – especially babies, which are an easy target
aquifolium)
Granny’s bonnet
Cornflower (Centaurea
St. John’s wort (Hypericum
for birds. Stones and pebbles also make good edging.
Pear (Pyrus)
(Aquilegia vulgaris)
cyanus)
perforatum)
Plum (Prunus)
Honeysuckle (Lonicera)
Cosmos
Sunflower (Helianthus)
grisly thought, but amphibians can get occasionally get stuck
Primrose (Primula
Kidney vetch (Anthyllis
Dahlia (single-flowered)
Teasel (Dipsacus fullonum)
to stone as they exit the pond, especially on hot summer days,
vulgaris)
vulneraria)
Delphinium
Thistle (Cirsium)
so opt for decking if you can’t be on guard to rescue baking
Red dead-nettle (Lamium
Laburnum
Gaillardia
frogs in summer.
purpureum)
Lupin (Lupinus)
Globe thistle (Echinops)
Rosemary (Rosmarinus
Monkshood (Aconitum)
Hebe
officinalis)
Poppies (Papaver,
Hemp agrimony
Without doubt, the best source of water in a garden is a
fish to mating dragonflies. You might even be lucky
enough to see a grass snake swimming across the surface.
If you do opt for formal edging, make sure amphibians
invertebrates all breed in ponds, but they also provide a host
Arm yourself with a fishing net and a jam jar and you can
and other wildlife – including hedgehogs – can exit the pond
of other species with opportunities for drinking, bathing and
discover the magical world beneath the surface – a world of
as easily as they can enter it. Add partially submerged rocks at
even hunting prey.
great diving beetles, water hoglice, pond snails and caddisfly
the shallow end for amphibians and hedgehogs to climb up,
larvae. Every garden should have a pond; not just because
or fashion a ladder using pastic coated chicken wire or hessian
they’re great for wildlife, but because they’re enormous fun.
sacking, which you can then drape over the edge.
summer and you’ll see anything from tadpoles ‘schooling’ like
(Anemone x hybrida)
(Rosa)
Willow (Salix)
Winter honeysuckle
Broom (Cytisus scoparius)
pratensis)
pond. Frogs, toads, newts, dragonflies and countless other
Ponds are absolutely fascinating, too: sit by one in early
Rose (single-flowered)
(Lamium album)
Bluebell (Hyacinthoides
non-scripta)
There’s a variety of ways to edge a pond, but if you want to
More formal edging includes decking or stone slabs. It’s a
interesting creatures will be encouraged to pay a visit to even
White dead-nettle
Apple (Malus)
Bugle (Ajuga reptans)
Hedgehogs and birds also use pond shallows.
Format 250 x 210mm
Early spring
opposite This pond has a very gradual slope onto a pebble beach so
amphibians and hedgehogs can enter and exit easily. The rocks and
stones at the edge of the pond offer plenty of nooks and crannies to
shelter amphibians.
above Decking provides a more formal edge to this pond, which frogs
like to shelter under in summer. Foliage at the far end also provides
cover for amphibians.
56 The Wildlife Gardener
The Wildlife Gardener 57
Snake’s head fritillary
Meconopsis)
(Eupatorium cannabinum)
(Fritillaria meleagris)
Pyracantha
Hollyhock (Alcea)
Sweet William (Dianthus
Raspberry (Rubus)
Hyssop (Hyssopus)
barbatus)
Red campion (Silene
Ice plant (Sedum spectabile)
Wallflower (Erysimum)
dioica)
Japanese anemone
Verbena bonariensis
Viper’s bugloss (Echium
vulgare)
clockwise from top left Bluebell.
Hoverfly on chrysanthemum.
Field scabious. Red campion.
Bird’s-foot trefoil. Common
knapweed. Bumblbee on
lavender. Echinacea. Peacock
butterfly on Buddleia.
The role of wildlife in gardens can be better understood
through increased knowledge of where wild creatures fit into
Bird boxes
the garden eco-system. Kate Bradbury explains the basic
Kate Bradbury is a well-known
how to make a bird box
More than 60 bird species are known to use nest boxes, with
blue tits being the most likely, followed by great tits and coal
tits, nuthatches, house sparrows, starlings, robins and house
martins. Not only do boxes provide shelter in the breeding
theory of wildlife gardening, exploring why we should garden
season, but birds may also use them to shelter from the cold
in winter. Swifts, house martins, house sparrows and starlings
are all in decline, so provision of nest boxes for them could
make a huge difference to local populations.
It’s important to choose the right spot for your box, as
for biodiversity and the many benefits it has for us gardeners as
1
sunlight, a prevailing wind, or where there’s a lot of other bird
activity (for example, if the box is too near a feeding station).
150 x 180 mm
It’s generally advised to place the box in a north-easterly
well as for birds, animals and insects.
the wind you don’t need to stick to the north-easterly rule.
By clearly detailing the variety of wildlife that may be
windiest part of the garden.
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.
88
GA R DE N I NG
winning blogger. She writes the
prospecting birds are unlikely to nest somewhere with strong
direction, but if tall buildings provide shade and shelter from
encouraged to visit, The Wildlife Gardener also acts as a
gardening writer and award-
Bird boxes are easy to make. Each species has different
nesting requirements and no one size fits all, so decide
which species you’d most like to cater for before you
start. The best time to put up nest boxes is autumn,
as it gives birds a few months to become accustomed
to the to the box before the nesting season. Fix the box
securely and if you can, tilt it forward slightly, so any
driving rain will not end up in the nest.
250 x 300 mm
Side
200 x 250 mm
You will need
The plan shows measurements for two sizes of box. Use
Drill and wooden drill bits
the larger size for starlings and great-spotted woodpeckers
Galvanised nails or screws
and the smaller dimensions for all other species. Use only
And remember: birds don’t read books. If they don’t take
Hammer or screwdriver
untreated wood, at least 150mm thick. Treat the outside
residence after a couple of years, move the box to another
Rust-proof hinge and catch (optional)
with a water-based preservative if you want, but don’t allow
part of the garden – who knows, for whatever reason the birds
Tacks
any to leach into the box. I prefer to leave mine untreated,
might like it better there, even if it’s the busiest, noisiest and
Waterproof material, such as rubber
200 x 250 mm
Side
(I used a piece of pond liner)
250 x 300 mm
Rubber strip
Make your box as snug as you can by ensuring there are no
draughts, but do drill a few drainage holes in the base.
15000mm
Where to site your bird box
Tits
2–4m above ground, such as on
a wall, fence or tree.
Robins and wrens
Less than 2m above ground,
well hidden but with a clear view.
House sparrows
and starlings
Under the eaves of your house –
add two or three boxes.
House martins
Under the eaves of your house
(away from starlings and sparrows).
Great-spotted
woodpeckers
1–3m high on a secluded tree,
with a clear flight path.
Front
as they blend into the surroundings better and also provide
a source of wood for social wasps to make their nests.
Saw
Untreated wood at least 150mm x
‘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 encouraging
all forms of wildlife.’ Alan Titchmarsh
3
2
1 Cut your wood to size according to either the large or
200 x 250 mm
small dimensions on the plan (make sure you stick to
the same measurements throughout). If you’re making
an open-fronted box, cut the front panel to 100mm for
Roof
210 x 230 mm
The size of the entrance hole should depend on
the species you want to attract:
Blue tits, coal tits and marsh tits
Base
Back
120 x 150 mm
350 x 400 mm
25mm
Great tits, tree sparrows
and pied flycatchers
28mm
House sparrows and nuthatches
32mm
Starlings
45mm
robins and 140mm for wrens.
2 If required, drill an entrance hole in the front panel at
least 125mm from the base. Nail or screw the pieces
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.
together. If you’re making a tit box, don’t nail the lid but
fix it in place with a hinge and catch instead, so you can
clean it easily.
3 Use tacks to attach a waterproof strip over the hinge or
Great-spotted woodpeckers
50mm
join where the roof meets the back panel, to prevent
Robins
Open-fronted box
water entering the nest. Add a few drainage holes to
Wrens
Open-fronted box
the base and then firmly fix the box to its support,
preferably at a slight downwards angle.
GA R DE N I NG
89
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
Matthew Biggs trained at the
Jekka McVicar has run her herb farm
Bob Flowerdew is Britain’s leading
clear and accessible layout, setting out varieties, cultivation,
Royal Botanic Gardens Kew and
for 22 years. She has been awarded
organic gardener. He is a regular
appeared on Channel 4’s Garden
59 RHS gold medals. She is well
panellist on BBC Radio 4’s Gardener’s
Club. He writes for Gardener’s World
known for her regular appearances
Question Time. His previous books
well as medicinal and cosmetic uses The Complete Book
magazine and lectures around the
on TV and radio gardening and
include Grow Your Own, Eat Your
of Vegetables, Herbs and Fruit is a must-have for every
world. He is the co-author of GQT
cookery programmes. Jekka recently
Own, Going Organic, The Gourmet
gardener and cook.
Plant Chooser and GQT Techniques
won the Life Time Achievement
Gardener and Bob Flowerdew’s
and Tips for Gardeners.
Award at the 2012 Garden Media
Organic Bible.
companion planting, pests and diseases, culinary uses, as
Guild Awards.
‘Packed with mouthwatering photos, recipes and
cultivation advice.’ The Sunday Times
90
GA R DE N I NG
GA R DE N I NG
91
Urban Kitchen Gardener
The Edible Balcony
Gifts from the Garden
the Resilient Garden
the Thrifty Forager
the Thrifty Gardener
Format 255 x 205mm
Format 255 x 205mm
Format 240 x 210mm
Format 240 x 210mm
Format 240 x 210mm
Format 240 x 210mm
Extent 192pp
Extent 160pp
Extent 176pp
Extent 192pp
Extent 192pp
Extent 192pp
ISBN 978-1-85626-986-5
ISBN 978-1-85626-946-9
ISBN 978-0-85783-081-4
ISBN 978-1-85626-746-5
ISBN 978-1-85626-912-4
ISBN 978-1-85626-777-9
Price £25 hardback
Colour photography Laura Hynd
Colour photography Sarah Cuttle
Colour photography Clay Perry
Colour photography Simon Wheeler
Colour photography Simon Wheeler
Colour illustrations Laura Yates
Rights World
Rights World
Rights World
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‘Even the most inner-city girl can get
growing armed with a little more than
a trowel and some seedlings.’ Zest
‘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
‘Abbott shows how to create a
sustainable garden with plants that can
handle our changing weather patterns.’
‘Alys is one of the bright young things in
gardening’ Saturday Telegraph
‘The rising star of the gardening world…
The most original and inspiring book to
come out in years.’ Country Smallholding
Tom Moggach
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‘Tom Moggach sees food growing potential
everywhere and shows you how to turn it
into imaginative meals.’ Lindsey Bareham
Alex Mitchell
Debora Robertson
Marylyn Abbott
Alys Fowler
Alys Fowler
Evening Standard
Nominated for Practical Book of the Year
at the 2012 Guardian Media Guild Awards
92
GA R DE N I NG
GA R DE N I NG
93
BOB FLOWERDEW’S
‘More than 150
recipes from around
the world.’
BBC Gardeners’ World
BOB FLOWERDEW has been impressing
other gardeners with his Norfolk garden, where
he has successfully grown almost every fruit,
vegetable and perfumed flower known,
completely organically, for more than three
decades.
‘He’s the pre-eminent organic fruit and vegetable guru’
‘Britain’s leading organic gardener’
Successful growing
the natural way
BOB FLOWERDEW’S
ORGANIC
GARDENING BIBLE
THE WASHINGTON POST
BBC GARDENERS’ WORLD
In this comprehensive guide to gardening in a more
Bob is a regular panellist on the top horticultural
advice show Radio 4’s Gardeners’ Question Time,
‘One of Britain’s best-known organic gardeners’
more natural, sustainable and pleasurable way, Britain's
INDEPENDENT
foremost authority on organic gardening methods
which is one of the longest running shows in the
‘Flowerdew’s enthusiasm is infectious’
explains everything you need to know to create your
DAILY TELEGRAPH
co-author of The GQT Tips and Techniques and The
GQT Plant Chooser. His previous books include The
Complete Book of Companion Gardening, Bob
Flowerdew’s Complete Fruit Book, The No-Work
Garden, The Gourmet Gardener, Going Organic,
Grow Your Own, Eat Your Own and the Bob’s Basics
series of mini-books on Planting, Watering and
Feeding; Pruning, Training and Tidying; Composting;
Weeding without Chemicals; Simple, Green Pest and
‘His advice is priceless’
SARAH RAVEN
‘Bob’s writing is amusing, anecdotal and original’
GARDENING WHICH?
‘He has a wealth of experience and his writing is straightforward
and trustworthy. His enthusiasm for his subject is wonderful and
his free-thinking nature refreshing’ BBC GARDENS ILLUSTRATED
REVISED
EDITION
Disease Control; and Companion Planting.
Bob regularly writes for journals at home and
abroad particularly Amateur Gardening, Kitchen
Garden Magazine, BBC Gardeners’ World Magazine,
Gardens Illustrated and the Readers Digest.
www.bobflowerdew.co.uk
Design by Megan smith
Photography by Peter Cassidy
Kyle BooKs
www.kylebooks.co.uk
ORGANIC GARDENING BIBLE
world, and was
own paradise of flowers, fruit and vegetables.
Packed with advice and tips gleaned from more than
30 years’ experience, plus a season-by-season round-up
of what tasks to do when, Bob Flowerdew’s Organic
‘Packed full of
advice and tips
about growing the
natural way based
on 30 years of
experience.’
£25
Gardening Bible dispels the many myths about organic
gardening and covers every aspect of organic garden
management, including:
* how to work with nature rather than fighting her
BOB FLOWERDEW’S
ORGANIC
GARDENING BIBLE
* how to give plants the conditions they want and
avoid anything that harms them
* how to get rid of pests and diseases but encourage
beneficial wildlife
* how to manage weeds
* how to grow for flavour and quality
* how to plan your garden so that it works efficiently
and looks beautiful throughout the year
Bob Flowerdew’s enthusiasm and knowledge, conveyed
in his typically no-nonsense, practical and anecdotal way,
shines through every page, making this book a must-
have for organic gardening novices and experts alike.
Garden News
Matthew Biggs’s Complete
Book of Vegetables
Matthew Biggs
Foreword by Jean-Christophe Novelli
Format 270 x 230mm
Extent 280pp
ISBN 978-1-85626-674-2
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94
GA R DE N I NG
Jekk a’s Complete Herb Book
In 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
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‘A must-have book for everyone who loves
gardening and cooking. I’m Jekka’s biggest fan.’
Jamie Oliver
Bob Flowerdew’s
Complete Fruit Book
Bob Flowerdew’s
Organic Gardening Bible
Format 270 x 230mm
Format 270 x 230mm
Extent 256pp
Extent 272pp
ISBN 978-1-85626-900-1
ISBN 978-0-85783-035-7
Price £25 hardback
Price £25 hardback
More than 500 colour photographs
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Rights World
‘The definitive guide, written by the UK’s bestknown organic gardener, is a must for fruit growers
and eaters alike.’ Woman & Home
GA R DE N I NG
95
Bob’s Basics Series
Composting
Companion Planting
Sowing, Planting,
Watering and Feeding
Weeding
without Chemicals
Simple, Green Pest
and Disease Control
Pruning, Training
and Tidying
Format 200 x 154mm
Format 200 x 154mm
Bob Flowerdew
Bob Flowerdew
Bob Flowerdew
Bob Flowerdew
Extent 112pp
Extent 112pp
ISBN 978-1-85626-930-8
ISBN 978-1-85626-931-5
Format 200 x 154mm
Format 200 x 154mm
Format 200 x 154mm
Format 200 x 154mm
Price £9.99 PLC
Price £9.99 PLC
Extent 112pp
Extent 112pp
Extent 112pp
Extent 112pp
Illustrations Alison Clements
ISBN 978-1-85626-926-1
ISBN 978-1-85626-927-8
ISBN 978-1-85626-928-5
ISBN 978-1-85626-929-2
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Price £9.99 PLC
Price £9.99 PLC
Price £9.99 PLC
Price £9.99 PLC
‘Each one is as indispensable as
the other.’ Choice
‘Part of a new series of attractively
illustrated books on essential gardening
skills, this is full of useful advice.’ Gardens
Rights World
Rights World
Rights World
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
‘Both novices and seasoned gardeners
will find every title eminently practical
and a joy to read.’ Homes & Gardens
‘If you’ve got gardening questions,
Bob’s your man!’ Good Housekeeping
‘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
Bob Flowerdew
Bob Flowerdew
Illustrated
96
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97
L I F EST Y L E, GI F T
& R EFER ENCE
99
the modern girl’s guide to hatmaking
Mary Jane Baxter
Format 250 x 210mm
Extent 160pp
ISBN 160pp
Price £18.99 PLC
Colour photography
From headbands to top hats, milliner Mary Jane Baxter
teaches the exciting craft of vintage hat-making.
Claire Richardson
Publication date April
old man’s trilby into the talk of the town, but today we’ve
Rights World
mostly forgotten how to make hats ourselves. Unlike other
Template from the book
A large cereal box
Fabric remnant
(large enough to cover
your card teardrop shapes
and circular base)
A small piece of strong garden
wire about 18cm long
Masking tape
Stapler
Copydex glue
Bondaweb
Small piece of felt
(to line your
circular base)
Hat elastic
Scissors, needle
and thread
Chalk
Glue gun
Iron
by tHe time i reacHed my early 30’s i Had a demanding job
and was beginning to Feel Frustrated tHat i no longer Had
tHe cHance to do anytHing creatiVe. my sewing macHine sat
in a corner unloVed and unused.
Only 70 years ago most women could make their own hats.
They’d twist an old hat into a party-piece, or magic their
you
will
need
i carried on making Hats, and back Home during tHe student
Vacation i’d display my wares in my parents’ little giFt sHop in
soutH wales. my mum put tHem in tHe window wHere i’d
occasionally catcH a customer pointing Happily at one oF
my creations. i sold quite a Few Hats in tHose early days, but
a career as a milliner didn’t seem a realistic way oF earning
a liVing, so i eVentually became a journalist and went to
work abroad. wHereVer i traVelled my sewing macHine came
witH me and i carried on making Hats in my spare time. my
unusual Hobby always seemed to intrigue people. great Fun
was Had witH Friends arranging ‘pHoto sHoots’ - tHinly Veiled
excuses to dress up and wear Hats!
i’m not quite sure How i Finally reacHed tHe decision, but
one day, many years aFter spotting tHat poster oF Vita
sackVille-west, i walked into my boss’s oFFice and told Him
tHat i was leaVing to go and study millinery proFessionally.
He looked somewHat surprised but to His credit, He didn’t
laugH. tHat was tHe beginning oF tHis particular milliner’s
tale. i Hope my book will be tHe start oF yours. Mary Jane X
teardrop
emergency
tHis is a stylisH modern number
witH a slick couture Feel. again,
it’s made out oF a cereal packet,
but get it rigHt and your Friends
will neVer guess! it’s important to
use tHe rigHt sort oF Fabric or it
won’t work properly. notHing too
bulky – crisp silk or cotton would
be ideal. i actually used Fabric
From an upHolstery sample book.
the
trim
I used artificial flowers but
you can trim as you wish.
Nothing too heavy though
for this hat
4
magical millinery
magical millinery
5
60
magical millinery
magical millinery
11
hat-making books on the market, there’ll be no expensive
equipment or complicated skills to acquire. Inspired by
Mary Jane Baxter holds millinery
vintage hats, Mary Jane will show you how to fashion your
workshops and also teaches hat
pleated
petersham
headBand
own at home. From an elegant packable sun-hat, to a
40s-style fascinator, there’ll be clear instructions and couture
making at The Kensington and
Chelsea College in London and
tHis Headband is a deligHt to wear and
always elicits appreciatiVe remarks From
tHe assembled crowds! it would be loVely
For a wedding, looking stunning on eitHer
tHe bride or one oF Her guests. it’s not Hard
to make, but tHe Vintage tecHnique used to
pleat tHe ribbon does take some practice
and patience. i dyed tHe ribbon myselF to
giVe it a really Faded Vintage Feel, but you
don’t need to do tHis – just cHoose a pretty
colour. i’Ve included a Veil in tHis Headpiece,
but you could easily omit tHe Veil iF you
preFer to wear your Headband eVery day.
tips to help you achieve fabulous results from scratch, as
well as tips on how to update a pre-loved piece. Wonderful
Liberty’s. She writes columns for
Homes & Antiques magazine and
Sew magazine, and features for
the BBC, Guardian, Mollie Makes
illustrations and fabulous photos complete a book that’s
and Cloth magazines. Mary Jane
was also a judge on Paul Martin’s
both beautiful and brimful of ideas.
‘Not only a beautiful book, it’s also pack with ideas
for the creative amongst us... A must for any stylesavvy girl.’ Image magazine, on Chic on a Shoestring
100
L I F E ST Y L E, GI F T & R E F E R E NCE
Handmade Revolution on BBC2.
14
magical millinery
magical millinery
125
101
Crochet at Play
Kat Goldin
hedgehog mittens
leafy capelet
These little mittens are perhaps my favourite of all my designs
(just don’t tell the others).
Format 220 x 210mm
Extent 144pp
ISBN 978-0-85783-165-1
Colour photography Kat Goldin
An inspiring collection of playful crocheted projects to
delight and entertain.
Hand
circumference
Hand length
Yarn
requirments
Kat learnt to crochet as a child and picked up her hook again
Publication date April
when her first child was born. Her frustration at the lack of
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modern and creative patterns led to her designing her own,
perfect for a walk in the woods to look for nymphs.
skill level: intermediate
Size
MaTerials
Main Colour (MC): 1 x (1, 2) balls of
Jamieson’s shetland spindrift, 4ply,
(100 per cent shetland wool), 105m
Moorit (108)
Contrast Colour (CC): 1 x ball of
Jamieson’s shetland spindrift, 4ply,
(100 per cent shetland wool), 105m,
Mogit (107)
3mm Hook
2.5mm Hook
embroidery Needle
small amount of black embroidery
floss or thin black yarn for eyes and
nose
sharing her projects on her award-winning blog and leading
Small
Medium
Large
XX” (12cm)
XX” (14cm)
XX”(15cm)
XX” (16cm)
XX” (18cm)
XX” (18cm)
XX yds(72m)
XX yds (109m)
XX yds (153m)
YarN review
This 4ply yarn comes straight from the
islands of shetland; there are over 160
colours in the range and its lovely tweedy
texture is perfect for this project.
Size
speCial sTiTCHes
Bobble stitch (Bs)
[Yo, insert hook into stitch,Yo and pull
through,Yo and pull through 2 loops on
the hook] four times.Yo and pull through
remaining 5 loops on the hook.
YarN alTerNaTives
rowan Fine Tweed
TeNsioN
work 24 sts and 10 rounds in double
crochet to measure 10cm square using
a 3mm hook, or size required to obtain
tension.
1 year
2 years
4 years
Finished length:
bottom edge
XX” (92cm)
XX”(96.5cm)
XX” (102cm)
XX” (107cm)
Finished length:
shoulder to hem XX” (29cm)
0-12 months
XX” (32cm)
XX” (34cm)
XX” (37cm)
XX” (39.5cm)
Yarn
requirments
XXXyds (402m) XXX yds (465m)
XXX yds (549m)
XXX yds (625m)
XXX yds(338m)
MaTerials
3 (3,3,4,4) x balls of rowan pure
wool aran (100 per cent superwash
wool), 186m Forest (676)
5mm/H8 Hook
2 x buttons (1cm diameter)
Tapestry Needle
YarN review
This lovely aran weight superwash wool is
even softer and more wearable after it has
been blocked.
acorn
3
YarN alTerNaTives
Donegal luxury Tweed aran by Debbie
Bliss. sublime Cashmere Merino silk aran.
TeNsioN
work 12 sts and 8 rows in HerrTr (see
special stitches) to measure 10cm square
using 5mm hook, or size required to
obtain tension.
speCial sTiTCHes
leaf:
4ch, tr3tog into the base of the chain.
6 years
XX” (112cm)
Treble 3 Together (tr3tog)
[Yo, insert hook into stitch,Yo, pull
through stitch (3 loops on hook),Yo, pull
through 2 loops] into 3 stitches.Yo and
pull through 3 loops.Yo, pull through 2
remaining loops.
Herringbone Treble Crochet
(HerrTr)
Yo, insert hook into the stitch,Yo, pull
through stitch and first loop on hook,
Yo, pull through 1 loop,Yo, pull through
remaining 2 loops.
6 Crochet at play
her to be at the forefront of the current trend for crochet.
This collection of fun pieces allows children to explore their
Kat Goldin’s first pattern was release in
tutu
imaginations – whether on the prowl in a lion hat, riding their
There are certain wardrobe items that (sadly) children can pull off
that adults can’t. Tutus are on that list.
trusty steed hobby horse, keeping cosy while jumping in
puddles with their welly warmers or resting at the end of all
Size
1 year
2 years
Finished
waist
XXin (53cm)
XXin (54.5cm)
4 years
6 years
XXin (56cm)
XXin (58cm)
Finished
length
XXXin (16 cm)
XXXin (18cm)
XXXin (25cm)
XXXin (28cm)
Yarn
XXXyds (485m)
XXXyds (506m)
XXXyds (666m)
XXXyds (713m)
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
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.
Winner of the 2012 MAD Blog of the
Year and Best Blog Photography
MaTerials
6 (6, 8, 8) x 50g balls of sirdar snuggly
Baby Bamboo (80 per cent bamboo, 20
per cent wool), 95m Flip Flop (125)
21 x (54, 55, 57, 58cm) of 2cm wide
elastic webbing sewn securely in a loop
4mm/g6 Hook
Tapestry Needle
all abilities.
YarN review
Baby Bamboo is one of my favourite yarns
to use for babies and toddlers, as its lovely
to work with and washes extremely well.
Combine this with the shimmer and
luxury of bamboo and you have simply a
lovely yarn.
YarN alTerNaTives
rowan Baby silk Merino DK
Fyberspates scrumptious DK
Kat is originally from America and currently
TeNsioN
work 17 sts and 23 rows in double crochet
to measure 10cm square using a 4mm
hook, or size required to obtain gauge.
lives in Scotland with her husband and three
children. www.slugsontherefrigerator.com
14 silver birch tunic
102
103
Vintage Home
Sarah Moore
YOU WILL NEED:
YOU WILL NEED:
HERBS * STRING * JAM JARS PAPER
HERBS STRING JAM JARS PAPER * VINTAGE
WALLPAPER SELECTION * DOUBLE-SIDED
FOR THE TEABAGS: MUSLIN, NEEDLE AND THREAD OR
STICKY TAPE OR GLUE STICK * PAPER SCISSORS
SEWING MACHINE * SCISSORS * RULER * IRON * PINS *
TEMPLATE * FINE STRING OR STRONG THREAD CUT
INTO 20CM LENGTHS * JAM JARS
FOR THE BOUQUET GARNI: FINE STRING OR STRONG
COTTON * BAY * THYME * ROSEMARY * SAGE * OPTIONAL
ORANGE OR LEMON ZEST
Format 240 x 210mm
Extent 192pp
ISBN 978-0-85783-142-2
Price £17.99 PLC
Colour photography Debi Treloar
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
Rights World
or walls with imaginative projects using vintage materials
DRYING HERBS
Gather little bunches or herbs such as sage, mint,
marjoram, thyme, bay, rosemary, lemon balm, fennel
and dill. Make sure they are good fresh herbs, free
from dirt and dust. Lightly tie each one into a bunch
with kitchen string and hang them up, well spaced
out, somewhere warm, dry and airy until they are
brittle and dry. Inspect them carefully to make sure
that they are all dry and then gently crumble them
onto a sheet of paper and tip them into scrupulously
clean and dry jam jars.
TEA BAGS
1. Measure out a rectangle 15cm x 10cm and make a
template. Iron the muslin fabric and then cut around
this lots of times to make the little pouches. Fold over
a 1cm hem, with the thread or fine string tucked
inside it, along one of the long sides, with the thread
sticking out at each end. Iron it in place.
there are ideas and practical advice for all skill levels. With
2. Make a little pile like this and then start to sew.
Use running stitch to whizz along the hem, with the
thread inside the channel, but not catching it along
chapters on:
52
the top of each sachet. Then fold them in half, all
wrong sides together with the hem at the top and
sew around the two remaining sides, starting just
under where the drawstrings emerge.
3. Turn the sachets right side around and tie the ends
of the threads together to form the drawstring.
Old-fashioned, charming and surely a marker
that Christmas is close, these colourful chains
make a great fireside activity in preparation to
the big day
4. Place the sachets into another jar, ready to
accompany the dried herbs. Add labels inside
the jar on a little pretty piece of paper.
5. Fill the sachets with herbs to make teas or a savoury
selection to flavour stews and casseroles. Remove the
bag before you eat!
1. Cut a strip of wallpaper across the roll around 15cm wide.
If you are using double-sided tape, run a strip right the way
down the long edge of the paper, pressing it firmly in place.
BOUQUET GARNI
1. A little bundle of herbs and flavours you can make
them up and dry them as a bundle without a sachet
if you wish.
2. Turn the paper sideways and then snip across it in
approximately 1.5 cm strips to make the links of your
chain. Repeat on several pieces of wallpaper for some
variation in the pattern.
2. Take a bay leaf and add a little sprig of each herb and
a curl of orange or lemon zest trimmed from the fruit
with a sharp potato peeler, and then tie the bundle in
place. String several up at a time to dry.
3. Peel away the sticky tape backing, or add a spot of glue at
the end of each chain and join the link. Place the next strip
through the centre and repeat the process until a pretty
chain begins to form.
E AT I N G & D I N I N G
54
MADE BY HAND
– Pretty & Practical beautiful storage solutions from bedside
tables to shelves
YOU WILL NEED:
Sarah Moore started making and
SELECTION OF SCARVES ALL ROUGHLY THE SAME SIZE *
SEWING MACHINE AND COTTON * NET CURTAIN FIXINGS
(PLASTIC COVERED WIRES * WITH HOOKS AND EYES TO
ATTACH AT EACH END) * OR * LENGTH OF STRONG RIBBON
– Child’s Play including old-fashioned toys and games for
selling vintage inspired pieces at
AND DRAWING PINS * LARGE SAFETY PIN * PINS * IRON
craft fairs and Christmas markets
kids as well as fun decoration projects
and has now set up a website
– Decoration make the most of show stopping smaller
selling a range of original pieces
Out of fashion for most, folded up in drawers
and never seeing the light of day, the fashion
accessory that no woman would be without in
the 1960s needs a new purpose. These light
silky panels make a very effective window
dressing. Choose your squares with the colour
of your room in mind, pick light and sheer
ones to use in place of net curtains or richer
dark tones where you will pull the curtain
aside during the day. Thankfully many
scarves are of a similar size, usually around
60cm square so joining them together is easy,
if a little slippery.
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.
‘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.’
1. Lay the scarves out on a large surface or onto a sheet
on the floor. Move them around until all the contrasting
scarf designs look at their best next to one another.
Now begin to sew the scarves together a vertical line
at a time.
2. Pick up the first two adjoining scarves, place them right
sides together and pin them in place along the top edge
so that the seams are even. Sew all the way down this
60
SLEEPING & BATHING
side, removing the pins as you go, close to the finished
edge of the scarves. Unfold and then attach another
scarf to the opposite side, pin and sew together again.
and lovely gifts. Homemade Gifts
3. Repeat the process until you have strips of scarves.
You can trim off any edges that are not quite the same
width so that the strips are of even size all the way
down. Then place the strips, right sides together, pin in
place and sew all the way down, removing the pins as
you do. Join all the strips to make one large panel.
Vintage Style was published in
2011 and she is the co-author
4. Iron the curtain, opening out the seams on the back so
that they sit flat and then press a 2cm hem onto the top
edge of the curtain. Pin it in place and sew along the
hem, leaving a clear channel for easy threading of the
ribbon, removing the pins as you go.
of The Biscuiteers Book of Iced
Biscuits. www.sarahmoorevintage.
5. Feed the ribbon through the channel by hooking on a
large safety pin and pushing it through the hemmed
edge, or push the lace curtain wire all the way through
and ruffle the curtain onto it evenly.
com
6. For the curtain fixing attach the hooks into the frame of
the window where the curtain is to hang and stretch the
line taught between them, or for a simple fix, use heavy
push pins to secure the ribbon across the window frame
as it will support the light curtain easily.
MADE BY HAND
61
Sew Today, on Homemade Gifts Vintage Style
104
105
Format 198 x 129mm
Extent 208pp
ISBN 978-0-85783-169-9
Price £9.99 PLC
B/W illustrations
re: thinking
Rachel Best and Jean-Christophe Van Waes
Craig Shrives and Paul Easter
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
Format 198 x 129mm
Extent 256pp
ISBN 978-0-85783-158-3
Price £9.99 PLC
In today’s competitive world, being ‘savvy’ and able to
think clearly has never been more important.
lingual relationship for Rachel and Jean-Christophe created
five sections: Writing & Grammar – how to write for effect,
many miscomprehensions and often sheer bewilderment.
making sure you get noticed and taken seriously; Biases
The book offers a way out of the conversational confusion
– explores influencing people by exploiting their biases,
and comprises 700 expressions in English and in French,
defending yourself against attacks on your biases, improving
divided into 12 chapters, which cover all the essential topics
your decision-making and arguing more effectively; Body
in life – including food and drink, money, business, work
Language – understanding people, spotting lies and gaining
and sex. The topics are covered in a fresh, light-hearted way
extra insight; Statistics – how to develop a critical eye and
that won’t feel like you’re back in a classroom. Packed with
spot when statistics are being manipulated; and Sales
quizzes, glossaries and interesting detail on the historical
Techniques – defend yourself from the manipulation of
contexts for how phrases were coined, it will improve
retailers and use the techniques to win yourself a bargain. language skills and promote the Entente Cordiale between
Re: Thinking uses easy-to-follow, real-life examples and
tourists, students and business associates alike, as well as
laymen’s language to give you the tools to defend yourself,
encourage relationships to blossom between les Gaulois et
as well as showing you how to use them to influence other
les Rosbifs all over the world!
people’s actions and to challenge their decisions or claims.
1 in
200
Drawn from the observations of two former officers in the
Alyana Cazalet
Rights World
Statistics show...
Our customers
recommend
people
Frenchman and an English woman. Life together in a bi-
Rights World
106
Excuse My French!
British Army Intelligence Corps, the book is divided into
Re:Thinking
Influencing people and combating manipulation
PREMIUM
SERVICE
t
Buy onfreeege
one
fi ca
Scien tive
pro n
ll y
ves
Craig Shri
ster
Ea
l
u
Pa
and
107
Animal Hats
What to Knit When
You’re Expecting
Granny Chic
Homemade Gifts
Vintage Style
Format 220 x 210mm
Nikki Van De Car
Format 234 x 189mm
Sarah Moore
Rachel Henderson
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
108
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
Tif Fussell and Rachelle Blondel
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, Mail on Sunday
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
109
Party!
Most par ties have a purpose: to celebrate.
Whether a bir thday, an anniversar y or the
star t of a new adventure, a group of well
wishers, a couple of bottles of wine and
voila! But there are par ties and there are
parties. Discover how you can transform
your par ty into an occasion your friends
will never forget.
Party!
Polly Betton
l Invaluable tips on planning: inspiring
themes, intelligent venue choices, exciting
menu suggestions and practical advice
from soundtrack to invitations.
Get together guru -
l 100 recipes for party food and cocktails
that look flash but are a cinch to prepare.
Polly Betton
l Brilliant styling ideas including simple
decorations that will transform a room,
setting the scene with light, texture and
scent, inspirational table dressings and
chic flower arrangements.
l Professional insights on the organisation
of every type of event, from intimate
dinners and drinks to daytime enter taining,
right through to larger-scale par ties.
l 18 themes to choose from including
Victorian afternoon tea, Floral dinner,
Pyjama par ty, Dia de los muer tos, ar t
brunch, Bal Argentee and Spor ts Day picnic.
Harper’s Bazaar
How to
organise
a brilliant
basH: tHe
essential
guide
£19.99
Chic on a Shoestring
Making a House
Your Home
Simply Wonderwoman
Sew It Up
Vintage Flowers
Party!
Format 250 x 210mm
Clare Nolan
Format 250 x 210mm
Format 255 x 225mm
Format 250 x 210mm
Format 250 x 210mm
Extent 192pp
Extent 304pp
Extent 176pp
Extent 208pp
ISBN 978-0-85783-058-6
ISBN 978-1-85626-810-3
ISBN 978-1-85626-971-1
ISBN 978-0-85783-031-9
Price £17.99 PLC
Price £19.99 PLC
Price £20 PLC
Price £18.99 PLC
Colour photography Rachel Whiting
Colour photography Jan Baldwin and Dominic Harris
Rights World
Rights World
Rights World
Rights World
‘BBC news presenter, wife and motherof-three Joanna Gosling has unlocked
the secret of keeping home and work life
stress-free and running smoothly.’
‘A no-nonsense guide to the art of
modern sewing, with lots of techniques
and patterns.’ Period House
‘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
‘The queen bee of London’s retrosocialising scene.’ Daily Telegraph
Mary Jane Baxter
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
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
110
Joanna Gosling
Ruth Singer
Vic Brotherson
Polly Betton
Daily Mail YOU Magazine
111
Campervan Crazy
Chickens
Bedouin
Rudyard Kipling
Tao Te Ching
Format 240 x 250mm
Format 240 x 210mm
Format 300 x 230mm
With a foreword by M. M. Kaye
Translated by Stephen Mitchell
Extent 176pp
Extent 144pp
Extent 176pp
Format 216 x 148mm
Format 198 x 129mm
ISBN 978-1-85626-652-9
Extent 96pp
ISBN 978-0-85783-069-2
ISBN 978-0-85783-027-2
Extent 736pp
Extent 128ppp
ISBN 978-1-85626-910-0
Price £16.99 PLC
ISBN 978-1-85626-952-0
ISBN 978-0-85783-015-9
Price £5.99 PLC
Colour photography David Eccles
Colour photography Cristian Barnett
Colour illustrations Tom Bloom
Rights World
B/W illustrations Becca Thorne
Rights World
Rights World
Rights World
Rights UK & Commonwealth
David and Cee Eccles
‘Funky illustrated celebration of the iconic
vehicle.’ Bookseller
Suzie Bladwin
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.’
Alan Keohane
‘A rich representation of an
extraordinary culture.’ Traveller
The Complete Verse
Lao Tzu
After the Bible, the Tao Te Ching
is the most widely translated
book in the world.
Children’s Letters to God
Compiled by Stuart Hample and Eric Marshall
Format 140 x 133mm
(excl. Canada, Australia & NZ)
‘A touching mixture of innocence, poignancy
and laugh-out-loud cheek.’ International Express
From the Foreword by Joely Richardson
112
113
contrictionary:idioms a/w with flash 26/01/2010 13:34 Page 2
‘The English language owes a debt of gratitude to Fritz Spiegl.
This latest book adds to the debt.’
J O H N H U M P H RY S
dictionary of
‘Spiegl was more knowledgeable about
English than most native speakers’ T H E T I M E S
‘An amusing and comprehensive dictionary of
frequently-confused homonyms.’ T H E I N D E P E N D E N T
‘A splendid book’
S U N D AY T E L E G R A P H
Do you know the difference between acetic and ascetic? Burgers
and burghers? Bucolic and alcoholic? Complacent, complaisant
and compliant? A cassock, a Cossack, a hassock, a tussock, a
hillock, a hummock and a pillock? If not, Fritz Spiegl’s
Contradictionary is the book for you. With entries varying from
pithy brevity to mini essays, this quirky but well-informed
textbook will be essential reading for anyone who has ever been
caught using the wrong word in the wrong place. Readers, writers
and students of media studies will find answers to frequently asked
questions – and a number of questions it had never occurred to
them to ask.
Fritz Spiegl was a native German speaker who came to England as
a child. In the intervening 60 years, he never lost his fascination
with the eccentricities of the English language and the abuses to
which it is often subject. His books have sold over 2 million copies.
Cover design:
www.bluedragonfly-uk.com
contradictionary
an a-z of confusibles, lookalikes
and soundalikes
Fritz Spiegl
s leg
e
crousal/carousel A carousel is a merry-go-round
or roundabout as seen at fairgrounds, though
the word orinally came from a mediaeval
jousting tournament (the ancestor. perhaps, of
the wooden fairground horse). A carousal is
what OED engagingly defines as a “drinkingfeast” and few modern writers now hesitate to
call a piss-up
contradictionary
‘Great for dipping into at random or as a reliable
desktop reference tool.’ G O O D B O O K G U I D E
Fr i t z
Reference/English
Sp ie
‘This well-organised
book covers all the
basics and Shrives’s
advice is refreshingly
sensible.’ Guardian
gl
£9.99
Grammar Rules
Contradictionary
Dictionary of
Word Origins
Format 198 x 129mm
Format 198 x 129mm
Linda & Roger Flavell
Extent 256pp
Extent 256pp
ISBN 978-0-85626-037-1
ISBN 978-1-85626-954-4
Price £9.99 PLC
Price £9.99 hardback/plc
Rights World
Craig Shrives
Rights World
‘Clearly written and easy to
navigate…a pleasure to read.’
Times Literary Supplement
114
Fritz Speigl
‘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
Format 198 x 129mm
Extent 288pp
ISBN 978-1-85626-861-5
Rights World
Dictionary of
Idioms and their
Origins
Dictionary of
English Down
the Ages
The Dictionary
Series
of Idioms and their Origins, Dictionary
Format 198 x 129mm
Format 198 x 129mm
Dictionary of English Down the Ages
Extent 352pp
Extent 316pp
are also available as a boxed set – over
ISBN 978-1-85626-664-2
ISBN 978-1-85626-603-1
1200 pages in all.
Rights World
Rights World
Dictionary of Word Origins, Dictionary
of Proverbs and their Origins and
ISBN 978-1-85626-656-7
Grammar for
Grown-ups
Craig Shrives
Format 198 x 129mm
Extent 256pp
ISBN 978-0-85783-080-7
Price £9.99 PLC
Rights World
Price £29.99
Rights World
115
VINCEN T
SQUA R E BOOK S
117
Format 180 x 120mm
‘Annie Bell’s simple
recipes are just the ticket’
Extent 128pp
BBC Good Food magazine
Rights World
Format 195 x 195mm
Extent 192pp
Colour photography Chris Alack
Rights World
GORGEOUS Cakes
Annie Bell
Cute Cookies
Cute Cupcakes
ISBN 978-0-85783-046-3
ISBN 978-0-85783-047-0
ISBN 978-0-85783-048-7
Annie Bell
Family Food
for a Fiver
Meals for 1-2
Slow Cooker
Success
ISBN 978-0-85783-041-8
ISBN 978-0-85783-049-4
ISBN 978-0-85783-039-5
GORGEOUS Suppers
GORGEOUS Greens
ISBN 978-0-85783-040-1
V I NC E N T SQUA R E BO OK S
Cute Cakes
Annie Bell
ISBN 978-0-85783-038-8
Annie Bell
118
GORGEOUS puddings
ISBN 978-0-85783-050-0
ISBN 978-0-85783-051-7
V I NC E N T SQUA R E BO OK S
119
in a Box SERIES
Off-Road Cyclist’s
DU NCA N
PETERSEN
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.
Britain
in a BOx
A unique
off-road cycling guide
on pocketable cards
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.
Transparent sleeve included
Plus staying nearby
The range is completed by four original regional walking guides, Walker’s Yorkshire Dales and South
Off-Road
Cyclist’s Britain
Britain on
Backroads
Cyclist’s Britain
and Provence. No other travel series combines innovative packaging and presentation with diverse,
Birdwatcher’s
Walks
imaginative subjects.
In a Box
In a Box
Includes 50 cards
In a Box
The latest addition to the ‘In a Box’ series is Britain on Backroads. This innovative new talking guide
9th box in ‘In a Box’ series
Includes 25 cards and audio CD
for motor tourists shows how to leave behind the motorways and main roads to experience another
Includes 50 cards
ISBN 978-1-903301-66-1
ISBN 978-1-903301-68-5
Price £13.99
Price £12.99
Pennines in a Box, Walker’s London and the South-East in a Box, and two European titles, Tuscany
Britain. An audio CD and folding cards work together to create a unique touring guide.
In a Box
ISBN 978-1-903301-60-9
Price £12.99
Includes 50 cards
ISBN 978-1-903301-61-6
Price £12.99
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
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In
a Box
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Includes 35 cards
Includes 60 cards
Includes 35 cards
Includes 35 cards
ISBN 978-1-903301-64-7
ISBN 978-1-903301-55-5
ISBN 978-1-903301-62-3
ISBN 978-1-903301-63-0
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In a Box
Includes 40 cards
Walker’s London
and the South East
In a Box
Includes 40 cards
ISBN 978-1-903301-57-9
Price £11.99
Price £11.99
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‘A genuine innovation in the field of walking guides.’ Rambler’s Association’s Walk magazine
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DU NCA N PET ER SEN
Walker’s Yorkshire
Dales & South
Pennines
ISBN 978-1-903301-57-9
Now an established mini-series with a superbly varied range of bestselling titles.
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Walker’s Provence
In a Box
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DU NCA N PET ER SEN
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On Foot Guides
Format 220 x 140mm
Extent 128pp
Price £9.99 paperbacks
Colour artwork throughout
Rights World
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.
London Walks
Paris Walks
ISBN 978-1-903301-46-3
ISBN 978-1-903301-45-6
Celia Woolfrey
Fiona Duncan & Leonie Glass
New York Walks
Jane Egginton &
Nick O’Donnell
Rome Walks
Venice Walks
Prague Walks
ISBN 978-1-903301-58-6
ISBN 978-1-903301-52-4
ISBN 978-1-903301-53-1
John Fort & Rachel Piercey
Jo-Ann Titmarsh
Frank Kuznik
ISBN 978-1-903301-47-0
‘A delightful book… very easy
to follow, clear maps, just the
right level of narrative.’
Customer review of Paris Walks.
124
DU NCA N PET ER SEN
DU NCA N PET ER SEN
125
Charming Small Hotel Guides
Italy
Starting with Charming Small Hotels Italy, the series re-
Fiona Duncan
& Nicky Swallow
launches in 2013 for the fifth time with brand new beautifully
20th edition
and the traditional, which suits the series perfectly. The new
Format 210 x 113mm
Extent 400pp
designed covers: an interesting blend of the contemporary
cover text explains that the series doesn’t just review sleepy
ISBN 978-1-903301-65-4
places to stay off-the-beaten-track, but all types of hotels,
including the chic and the stylish.
Rights World
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
126
DU NCA N PET ER SEN
Spain
Britain & Ireland
France
Format 210 x 113mm
Format 210 x 113mm
Format 210 x 113mm
Extent 336pp
Extent 336pp
Extent 336pp
Extent 336pp
ISBN 978-1-903301-50-0
ISBN 978-1-903301-59-3
ISBN 978-1-903301-49-4
ISBN 978-1-903301-51-7
Rights World
Rights World
Rights World
Rights World
Fiona Duncan &
Jonathan Noble
Fiona Duncan &
Tamara Grosvenor
Louise Brearly &
Fiona Duncan
Germany
George Pownall
Format 210 x 113mm
DU NCA N PET ER SEN
127
Kyle Books Complete Stocklist and Order Form 2013
ALL ORDERS TO:
Littlehampton Book Services
Faraday Close, Durrington,
West Sussex, BN13 3RB
Tel: 01903 828500
Despatch to:
Invoice to:
(if different from despatch address)
Titles in bold are new for 2013
F O OD & DR I N K
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978-0-85783-003-6
978-1-85626-546-1
978-0-85783-083-8
978-0-85783-025-8
978-1-85626-918-6
978-1-85626-729-8
978-0-85783-088-3
978-0-85783-146-0
978-0-85783-045-6
978-0-85783-008-1
978-1-85626-980-3
978-1-85626-807-3 978-1-85626-933-9 978-0-85783-094-4
978-0-85783-147-7
978-0-85783-023-4
978-0-85783-154-5 978-0-85783-111-8
978-0-85783-108-8 STOCK LIST
50 Great Curries of India
50 Great Curries of India (mini ed)
Adventures with Chocolate
Annie Bell’s Baking Bible
Bake!
Ballymaloe Cookery Course
Best of British
Biscuiteers Book of Iced Biscuits, The Boy Who Bakes, The
Bread
Bryn’s Kitchen
Buonissimo! Camping Cookbook, The Clarissa’s Comfort Food
Clodagh’s Kitchen Diaries
Contented Cook, The
Cook Brazilian Cook on a Shoestring
Crust £15.99
£10.99
£14.99
£25
£20
£30
£15.99
£12.99
£16.99
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£25
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978-1-85626-847-9 978-0-85783-028-9
978-1-85626-762-5 978-1-85626-921-6 978-0-85783-151-4 978-1-85626-883-7 978-0-85783-077-7
978-1-85626-788-5 978-0-85783-002-9
978-0-85783-006-7
978-0-85783-749-6 978-0-85783-060-9 978-0-85783-106-4
978-1-85626-938-4 978-1-85626-975-9
978-1-85626-920-9 978-1-85626-812-7 978-1-85626-919-3
978-1-85626-700-7 978-1-85626-940-7 Cupcakes from the Primrose Bakery Dinner at Mine
Dough Extraordinary Cookbook, The Fantastico! Fish Tales Flavour First & Foremost
Forgotten Skills of Cooking Fresh from the Freezer
Full of Flavour
Game Cookbook, The Garlic
Gastrogeek
Gifts from the Kitchen
Gino’s Pasta
Grand Cru Great Domaines of Burgundy, The Great Outdoors Cookbook, The
Green & Black’s Chocolate Recipes Green & Black’s Ultimate
£14.99
£19.99
£15.99
£19.99
£14.99
£19.99
£19.99
£30
£16.99
£19.99
£19.99
£14.99
£15.99
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£18.99
£40
£40
£18.99
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978-1-85626-862-2
978-1-85626-958-2 978-0-85783-019-7
978-0-85783-016-6
978-1-85626-967-4 978-1-85626-792-2 978-0-85783-033-3 978-1-85626-936-0 978-0-85783-174-3 978-1-85626-978-0
978-0-85783-044-9
978-1-85626-948-3 978-1-85626-917-9 978-1-85626-909-4 978-1-85626-970-4 978-0-85783-026-5
978-0-85783-032-6
978-0-85783-036-4
978-1-85626-764-9 978-1-85626-955-1
978-0-85783-167-5
978-0-85783-067-8 978-1-85626-969-8 978-0-85783-109-5 978-1-85626-972-8
978-0-85783-018-0
978-0-85783-166-8 978-0-85783-042-5
978-0-85783-024-1
978-0-85783-143-9
978-0-85783-097-5
978-1-85626-871-4 978-1-85783-084-5
Home at 7, Dinner at 8
Homemade In Three Easy Steps
Indian in Six
Indian Kitchen, The India’s Vegetarian Cooking Irish Traditional Cooking Italian Comfort Food
Italian Cookery Course, The Italian Home Baking
Italian Table, The Italy for the Gourmet Traveller James Tanner Takes 5 Jam, Jelly & Relish Japanese Kitchen, The José Pizarro’s Spanish Flavours
Kitchen & Co.
Kosher Modern
Lebanese Cookbook, The Less Meat More Veg
Love Bake Nourish
Meat Free Monday Cookbook, The
Middle Eastern Kitchen, The Modern Vegetarian, The One-Pot Asian
One Pot Wonders
Paul Gayler’s Sauce Book Perfectly Tossed Salad, The
Picnic Cookbook, The
Rice & Grains
Say it with Cake
Scandinavian Kitchen, The Seasonal Spanish Food £14.99
£16.99
£9.99
£9.99
£14.99
£14.99
£25
£19.99
£19.99
£18.99
£20
£14.99
£14.99
£16.99
£14.99
£19.99
£16.99
£19.99
£14.99
£16.99
£18.99
£19.99
£14.99
£14.99
£16.99
£9.99
£16.99
£15.99
£15.99
£25
£18.99
£25
£15.99
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978-0-85783-034-0
978-0-85783-099-9
978-0-85783-090-6
978-1-85626-913-1 978-0-85783-000-5
978-0-85783-017-3
978-1-85626-957-5 978-0-85783-053-1
978-0-85783-070-8
978-1-85626-950-6 978-0-85783-085-2
978-0-85783-020-3
978-1-85626-649-9 978-1-85626-646-8 978-0-85783-054-8
978-0-85783-082-1
Seoultown Kitchen
Share Simple Asian Kitchen
Soup Glorious Soup Street Food Revolution
Stylish Thai in Minutes
Sunday Roast Supper with Rosie Take One Pot
Tapas Tasting Trish’s French Kitchen
Wagamama Cookbook, The Wagamama: Ways With Noodles Warm Bagels & Apple Strudel
Who Put the Beef in Wellington?
£18.99
£25
£18.99
£14.99
£14.99
£9.99
£14.99
£16.99
£15.99
£14.99
£15.99
£12.99
£15
£14.99
£25
£16.99
H E A LT H Y E AT I N G
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978-1-85626-947-6 978-0-85783-007-4 978-1-85626-644-4 978-1-85626-870-7 978-1-85626-977-3
978-0-85783-089-0
978-1-85626-876-9 978-1-85626-816-5 978-1-85626-962-9
978-1-85626-866-0 978-1-85626-877-6 978-1-85626-922-3 978-1-85626-867-7 978-1-85626-884-4 978-1-85626-874-5 AWT’s GI Diet Clean & Lean Diet Cookbook Diabetes Weight Loss Diet, The Essential Diabetes Cookbook, The Essential Low Fat Cookbook, The
Greedy Girl’s Diet
Healthy Dairy-free Eating Healthy Eating During Chemotherapy Healthy Eating During Pregnancy
Healthy Eating for Diabetes Healthy Eating for IBS Healthy Eating for Lower Blood Pressure Healthy Eating for Lower Cholesterol Healthy Eating for the Menopause Healthy Eating for Your Heart £12.99
£12.99
£12.99
£20
£20
£12.99
£14.99
£12.99
£12.99
£12.99
£12.99
£12.99
£12.99
£12.99
£14.99
STOCK LIST
129
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978-1-85626-869-1
978-1-85626-875-2 978-1-85626-911-7 978-0-85783-098-2 978-1-85626-923-0 978-1-85626-828-8 978-0-85783-055-5 Healthy Eating: the Prostate Care Cookbook £14.99
Healthy Gluten-free Eating £14.99
I Diet, The £12.99
La Dolce Diet £12.99
Seriously Good! Gluten-free Baking £19.99
Seriously Good! Gluten-free Cooking £19.99
Seriously Good! Gluten-free Cooking for Kids £14.99
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978-1-85783-153-8
978-0-85783-029-6 978-0-85783-170-5 978-0-85783-007-4
978-1-85626-987-2
978-0-85783-086-9 978-0-85783-061-6
978-0-85783-071-5
978-0-85783-022-7
978-0-85783-011-1
978-1-85626-655-0 978-0-85783-093-7 978-1-85626-916-2 978-0-85783-030-2 978-1-85626-461-7 978-1-85626-937-7 978-1-85626-880-6 978-0-85783-052-4 978-0-85783-013-5
978-0-85783-009-8 978-1-85626-725-0 978-0-85783-068-5 978-0-85783-012-8
STOCK LIST
Anti-Ageing Beauty Bible, The Breathing Pattern Disorders Clean & Lean Diet (new edition)
Clean & Lean Diet Cookbook Clean & Lean Flat Tummy Fast! Clean & Lean Warrior
Dance to the Musicals
Everyone Try Yoga
Exercise Ball Bible, The
Exercise Ball for Weight Loss Fat Around the Middle Getting Pregnant Faster Honey: Nature’s Golden Healer Liz Earle Skin Secrets New Natural Alternatives to HRT, The Osteoporosis Pilates Bible, The Pilates for Pregnancy
Pilates for Weight Loss Real Women Run Running Well Take Control of Your Endometriosis
Walking for Weight Loss £15.99
£6.99
£12.99
£12.99
£12.99
£12.99
£18.99
£18.99
£18.99
£12.99
£9.99
£10.99
£12.99
£15.99
£10.99
£10.99
£18.99
£15.99
£12.99
£14.99
£14.99
£10.99
£12.99
— 978-0-85783-043-2 Yoga For Life
— 978-0-85783-014-2 Yoga for Weight Loss £16.99
£12.99
G A R DE N I N G
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978-0-85783-078-4
978-1-85626-931-5 978-1-85626-930-8 978-1-85626-929-2
978-1-85626-928-5 978-1-85626-926-1 978-1-85626-927-8 978-1-85626-900-1 978-0-85783-035-7
978-0-85783-179-8 978-1-85626-946-9
978-0-85783-081-4 978-1-85626-780-9 978-1-85626-674-2
978-1-85626-746-5
978-0-85783-072-2
978-1-85626-912-4
978-1-85626-777-9
978-1-85626-986-5 978-0-85783-157-6
Abundance
£16.99
Bob’s Basics: Companion Planting £9.99
Bob’s Basics: Composting £9.99
Bob’s Basics: Pruning, Training & Tidying
£9.99
Bob’s Basics: Simple, Green Pest & Disease Control £9.99
Bob’s Basics: Sowing, Planting, Watering & Feeding £9.99
Bob’s Basics: Weeding Without Chemicals £9.99
Bob Flowerdew’s Complete Fruit Book £25
Bob Flowerdew’s Organic Gardening Bible
£25
Complete Book of Vegetables, Herbs & Fruit, The £18.99
Edible Balcony, The
£16.99
Gifts from the Garden
£16.99
Jekka’s Complete Herb Book £16.99
Matthew Biggs’s
£16.99
Complete Book of Vegetables £25
Resilient Garden, The
Rurbanite, The
£16.99
Thrifty Forager, The
£16.99
Thrifty Gardener, The £16.99
Urban Kitchen Gardener, The £16.99
Wildlife Gardener, The
£16.99
L I F E S T Y L E , GI F T & R E F E R E N C E
— 978-0-85783-148-4 Animal Hats
— 978-0-85783-027-2 Bedouin
£14.99
£16.99
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978-1-85626-652-9 978-0-85783-069-2 978-1-85626-981-0
978-1-85626-910-0 978-1-85626-954-4 978-0-85783-165-1
978-1-85626-603-1 978-1-85626-664-2 978-1-85626-861-5 978-1-85626-656-7 978-0-85783-169-9
978-0-85783-005-0
978-0-85783-080-7
978-0-85783-037-1
978-0-85783-155-2
978-0-85783-062-3 978-0-85783-087-6
978-0-85783-031-9
978-0-85783-158-3
978-1-85626-952-0 978-1-85626-810-3 978-0-85783-058-6 978-0-85783-015-9 978-1-85626-971-1
978-0-85783-142-2
978-0-85783-056-2 Campervan Crazy Chickens
Chic on a Shoestring
Children’s Letters to God Contradictionary Crochet at Play
Dictionary of English Down the Ages Dictionary of Idioms and their Origins Dictionary of Word Origins Dictionary Series (boxed set) Excuse My French!
Homemade Gifts Vintage Style
Grammar for Grown-ups
Grammar Rules
Granny Chic
Making a House Your Home Modern Girl’s Guide to Hatmaking, The
Party! Re: Thinking
Rudyard Kipling: The Complete Verse
Sew It Up
Simply Wonderwoman
Tao Te Ching Vintage Flowers
Vintage Home
What To Knit When You’re Expecting
£16.99
£14.99
£14.99
£5.99
£9.99
£14.99
£9.99
£9.99
£7.99
£29.99
£9.99
£16.99
£9.99
£9.99
£16.99
£25
£18.99
£18.99
£9.99
£14.99
£19.99
£17.99
£6.99
£20
£17.99
£14.99
V I NC E N T S Q UA R E B O OK S
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978-0-85783-046-3
978-0-85783-047-0
978-0-85783-048-7
978-0-85783-049-4
Cute Cakes
Cute Cookies Cute Cupcakes
Family Food for a Steal
£6.99
£6.99
£6.99
£6.99
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978-0-85783-038-8 978-0-85783-039-5 978-0-85783-041-8 978-0-85783-040-1 978-0-85783-050-0
978-0-85783-051-7
Gorgeous Cakes Gorgeous Puddings
Gorgeous Greens Gorgeous Suppers Meals for 1-2
Simple Slow Cooker £9.99
£9.99
£9.99
£9.99
£6.99
£6.99
DU NC A N P E T E R S E N
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978-1-903301-61-6
978-1-903301-66-1
978-1-903301-49-4 978-1-903301-51-7 978-1-903301-50-0 978-1-903301-65-4 978-1-903301-59-3 978-1-903301-60-9
978-1-903301-68-5
978-1-903301-46-3 978-1-903301-47-0 978-1-903301-45-6 978-1-903301-53-1 978-1-903301-58-6 978-1-903301-52-4 978-1-903301-55-5 978-1-903301-57-9 978-1-903301-62-3 978-1-903301-63-0 978-1-903301-57-9
978-1-903301-64-7
Birdwatcher’s Walks in a Box £12.99
Britain on Backroads in a Box
£12.99
Charming Small Hotel Guides:
Britain & Ireland £14.99
Charming Small Hotel Guides: France £14.99
Charming Small Hotel Guides: Germany £14.99
Charming Small Hotel Guides: Italy £16.99
Charming Small Hotel Guides: Spain £14.99
Cyclist’s Britain in a Box
£12.99
Off-Road Cyclist’s Britain in a Box
£12.99
On Foot Guides: London Walks
£9.99
On Foot Guides: New York Walks
£9.99
On Foot Guides: Paris Walks £9.99
On Foot Guides: Prague Walks £9.99
On Foot Guides: Rome Walks £9.99
On Foot Guides: Venice Walks £9.99
Walker’s Britain in a Box £12.99
Walker’s London & The South East in a Box £11.99
Walker’s Provence in a Box
£12.99
Walker’s Tuscany in a Box
£12.99 Walker’s Yorkshire Dales & South Pennines
in a Box £11.99
£12.99
Weekend Walks in a Box
STOCK LIST
131

kyle books - London Book Fair

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