Bloomsbury Rights Catalogue Frankfurt 2017

BLOOMSBURY RIGHTS CATALOGUE FRANKFURT 2017 Cookery . Sports & Fitness . Nautical & Conway . Natural History

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CONTENTS

Bloomsbury Publishing Plc. 50 Bedford Square London WC1B 3DP Tel : +44 (0) 207 631 5600 rights@bloomsbury.com www.bloomsbury.com Joanna Everard International Rights Director Scandinavia Tel: +44 (0) 207 631 5872 Joanna.Everard@bloomsbury.com

OUTDOORS Katie Smith Senior Rights Manager Brazil, South and Central America, Portugal, Spain, Belgium, Netherlands, Italy, France Tel: +44 (0) 207 631 5873 Katie.Smith@bloomsbury.com

CO O K E R Y: N E W T I T L E S

PAG E 1

SPORTS & FITNESS: NEW TITLES

PAG E 1 6

GREEN TREE

PAG E 2 6

N AU T I C A L & CO N WAY: N E W T I T L E S

PAG E 3 0

The wild girl’s guide to adventure travel and wellbeing

THE GIRL DOORS OUT

N AT U R A L H I S TO R Y: N E W T I T L E S

PAG E 3 8

CO O K E R Y: B AC K L I S T

PAG E 4 8

Georgia Fuller International Rights Assistant Tel: +44 (0) 207 631 5784 Georgia.Fuller@bloomsbury.com

S P O R T S & F I T N E S S : B AC K L I S T

PAG E 5 1

N AU T I C A L & CO N WAY: B AC K L I S T

PAG E 5 7

Cover image: Modern British Food © Lauren Mclean

N AT U R A L H I S TO R Y: B AC K L I S T

PAG E 6 2

Vasiliki Machaira Rights Manager Asia, Germany, Russia, Eastern Europe, Turkey, Israel, Arab speaking territories, Poland, Greece, Hungary, Czech Republic, Slovakia Tel: +44 (0) 207 631 5876 Vasiliki.Machaira@bloomsbury.com

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CO O K E R Y: H I G H L I G H T S Lisboeta

Lisbon is known as Portugal’s ‘City of Light’, its beautiful, tiled buildings and cobbled streets illuminated by the reflections of the nearby waters. It is also one of the great undiscovered culinary centres of Europe. Internationally renowned chef Nuno Mendes is a ‘Lisboeta’ (native of Lisbon) and in this groundbreaking cookbook, he invites you to experience his favourite places, and the incredible food you will discover there.

Recipes from Portugal’s City of Light Nuno Mendes

Sharing recipes inspired by the dishes that he loves, Nuno takes you through a typical day in Lisbon. Here you will discover the secrets to the most delicious pastéis de nata, the custard tarts for which Lisbon is so famous, and bolas de Berlim, fluffy doughnuts stuffed with custard that are sold on the beach. For lunch you might sample some typical seafood, like squid sizzling in a pan with garlic and coriander, or grilled sardines with a roasted green pepper salad. And as night draws in, Nuno offers his recipes for rich and warming dishes like slow-baked lamb chanfana and roasted orange-rub pork belly with fennel – which may even be followed with a cheeky prego sandwich after dinner.

372pp 265x189mm Hardback Colour photography throughout

These are the heart-warming, vibrant dishes of a city with a modern, bustling food scene that is nevertheless steeped in centuries-old traditions. Nuno’s portraits of Lisbon’s idiosyncrasies are threaded through the pages: impromptu sardine grills, endless snacking and city-wide street carnivals. With luminous photography shot on location, this book will bring to life Portugal’s magnificent capital city and its fabulous cuisine.

£26.00 Oct 2017 Rights sold: Dutch, US

Nuno Mendes is an internationally renowned Portuguese chef.

Born and raised in Lisbon, he worked in America, Japan and Spain before heading up a string of critically acclaimed restaurants in London, including Bacchus and Viajante. A pioneer of the supper club movement, in 2009 he set up The Loft Project where he invited up-and-coming chefs from around the world to cook meals for small groups of diners. Nuno is executive chef at London’s Chiltern Firehouse, and in 2015 he launched his first solo venture, restaurant Taberna do Mercado in Old Spitalfields Market, which focuses on the food and wine of his native country. He also writes a weekly recipe column for the Guardian. @NunoViajante Pastries

Snacks

Lunch

Small Plates

Dinner

Desserts

Sandwiches

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Lisbon Food Stories 1 • Discoveries 2 • Café Culture 3 • Tascas 4 • Fish 5 • Beach Life 6 • Santo António

Lunch

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Grilled piri piri chicken with potato crisps Frango na brasa com piri piri Serves 4

You’ll no doubt have heard of piri piri chicken, as it features on the menu of several international restaurant chains. Their

1 x 1.6kg whole chicken 2 bay leaves 40g butter 1 tablespoon brandy A large handful of parsley leaves, finely chopped Sea salt flakes and ground white pepper

reinvention of the dish has nothing on the real thing, which is

For the piri piri paste 6 garlic cloves, crushed 1 long red chilli, thinly sliced 1 lemon, roughly diced 6 tablespoons olive oil Sea salt flakes and cracked black pepper

as a snack, or to accompany sandwiches and rotisserie

spatchcocked and cooked slowly over charcoal, constantly basted with a hot and fragrant butter. It originated in Mozambique, a former Portuguese colony, where the fiery piri piri or malagueta chilies were grown. If you cook it on a woodfired grill you might be transported to this far-away tropical place – but you can also roast it in the oven!

Freshly fried potato crisps are eaten throughout Portugal chicken. Traditionally, the crisps are served salted, but there are many other flavouring options you can try. You can use salts, herbs and chilli oils to enhance your crisps – the sky really is the limit in terms of the seasoning.

Spatchcock the chicken, or ask your butcher to do it for you.

For the potato crisps 3 medium potatoes, such as Maris Piper or King Edward Vegetable oil, for frying Your choice of chopped herbs, flavoured salts and oils, to taste (optional)

This involves removing the backbone so that the chicken can be completely flattened out, ensuring even and quicker cooking. Put the chicken breast-side down on a board, its legs facing towards you. With strong kitchen scissors, cut along both sides of the backbone from the tail to the head to remove it. Spread the chicken out and turn it over, then press down firmly on the breastbone until you have flattened it. Make a few diagonal slashes along the breast on each side. Season the skin generously with salt and pepper and chill for 2 hours. This draws out moisture for increased flavour and makes the skin crisper during cooking.

To make the piri piri paste — Pound the garlic, chilli, lemon and olive oil with sea salt and white pepper in a pestle and mortar or blitz them with a stick blender or small food processor. Rub the paste all over the chicken skin and leave to marinate for another 2 hours, if you have time.

To make the potato crisps — Peel the potatoes and slice them as thinly as you can, using a mandolin. Rinse them under cold water to remove excess starch so that they don’t colour too quickly when frying. Pat them dry with kitchen paper, then put the slices in a clean tea towel and carefully wring it out →

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CO O K E R Y A Table in Venice

Hundreds of thousands of tourists pass through the city of Venice each year, eat at trattorie, and leave having dined in Venice, but not having eaten well. It is the food cooked in homes and made with local ingredients, the recipes passed down through generations – which Venetians guard ferociously and exclusively for their own gratification – that is real Venetian food. For Skye it is the food of her childhood, laden with nostalgia, synonymous with comfort and the source of an endless fascination.

Recipes from my home Skye McAlpine

Some of the recipes in A Table in Venice are translated and barely adapted from the old Venetian cookbooks. Other dishes are more loosely inspired by Venice, by the ingredients, by the flavours, and by everyday life there. All of the recipes are typical of Skye’s cooking style: simple, fresh, colourful and always plentiful, and offer a rare glimpse into the tastes and secrets of a true Venetian kitchen.

Skye McAlpine divides her time between London and Venice, where she writes, practices photography and teaches cookery workshops.

She is the author of a successful blog, From My Dining Table, and contributes regularly to publications from around the world, including Food52, The Sunday Times, the Guardian, the Saturday Telegraph, Vanity Fair, Conde Nast Traveler and Corriere della Sera.

Dolce Vita is her first book. frommydiningtable.com / @skye_mcalpine

320pp 234x189mm Hardback Colour photography throughout £26.00 Apr 2018

A Tavola

World rights available

103

A Tavola

Apple, honey and walnut cake (see page 34)

102

125 Recipe title to go here (see page 27)

124

Lo Spritz

104

At the heart of day to day life in Venice is il mercato, the Rialto market. This cluster of stalls nestles at the foot of the Rialto bridge, under the archways and looking out over the Grand Canal – the same place they have stood now for hundreds upon hundreds of years. Here you’ll find fruit, vegetables, cheese, fish, meat, bread and spices. Il mercato is bustling and loud, and as much a social as a culinary centre; for the person who loves to eat, it is a scene of marvellous irresistible plenty.

I, like most Venetians, shop there daily, as supermarkets are few and far between in the city. I go early, because come twelve o’clock everything has wound down, the traders have packed up,and headed home to enjoy lunch with their families. I buy only what I need to cook for that day, because, with no car to load my shopping into, that is about as much as I can carry in my basket over the bridges back to our house in sleepy Castello.

And I buy seasonal and local, not so much out of any great desire to slavishly adhere to current ‘foodie’ trends, but because that is what there is to buy. You won’t find kiwis or mangos at the Rialto market; though in winter, there are piles upon piles of wine coloured radicchio; and come Spring, baby artichokes – the ones so tender you can eat their petals raw – heaped high on the stalls.

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Swooping seagulls, raspy voices haggling in dialect, fresh fruit and vegetables heaped high like something out of a Caravaggio painting; little about shopping at the Rialto is either modern or convenient, yet the romance of it all has come to be closely associated in my mind with the pleasures of cooking, eating, and quite simply of food in its purest and most enjoyable form. I wouldn’t now trade the market, with all its quirks and idiosyncracies, for any other convenience store, however convenient. I paint this picture for you, because il mercato shapes the way I cook: seasonal, local, simple. It is an unavoidable truth that while it is easy and enjoyable to cook well with good ingredients, it is a thousandfold harder to make good food out of poor ingredients. I am lucky that, broadly speaking, excellent produce is what is on sale at il mercato, though it may not always necessarily be, and indeed often isn’t, the variety of

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CO O K E R Y The New Art of Cooking

We all eat with our eyes, and amazing-tasting food isn’t just about ingredients – it’s about anticipation too. Why serve your friends houmous from a plastic tub when a pretty bowl plus a drizzle of olive oil will make it look ten times more appetising?

A Modern Guide to Preparing and Styling Delicious Food

Welcome to the world of ‘food styling’. For Frankie Unsworth, food styling is both an obsession and a profession, and with years of experience behind the scenes on photography shoots, she knows exactly how to make food look good. Her approach begins with produce; rule number one is to always buy fruit and veg in season so it’s colourful and flourishing, as well as tasty. Next, start collecting dishes that will show off your cooking to the best effect (a large white platter will make the most of colourful summer salads, while cosy little bowls are good for winter soups). And finally, take a moment to think about serving your food in a beautiful way! Simple techniques – such as tearing lettuce leaves instead of chopping them, or picking out the tiniest leaves at the top of a sprig of basil to make instant ‘micro-herbs’ – can make a stunning difference.

Frankie Unsworth

320pp 265x180mm Hardback Colour photography throughout £26.00

All of Frankie’s recipes include clear instructions for making them look their best, so without even trying you’ll pick up tips that can be applied to the rest of your repertoire. Not only will these recipes look good, they will taste wonderful too (and you won’t find yourself resorting to expensive or hard-to-find ingredients).

These include beetroot soup with hazelnut cream; red pepper gazpacho; shredded slaw with turmeric and tahini dressing; bittersweet seasonal salad; pork with shaken rhubarb; fancy puff-pastry fish pie; raspberry chocolate mousse with honeycomb crunch; brioche and custard pudding; and strawberries and cream ice lollies.

Mar 2018 World rights available

There is also a substantial ‘how-to’ section at the front of the book, which outlines the professional techniques and insider’s knowledge that will give your cooking the edge. You’ll quickly master everything from how to spot the freshest fish on the counter, how to chiffonade herbs like a pro, or simply how to decide whether to serve your favourite pud in big bowls or small ones. This beautiful, clever book will provide you with a fantastic toolkit straight from the world of professional food styling, and change the way you cook forever.

Frankie Unsworth is a London-based food stylist and writer. After studying languages at university, she worked as a writer for an Italian food magazine, before studying Patisserie at Le Cordon Bleu in Paris, where she lived for a few years. It was here that she met Rachel Khoo, for whom she went on to style books and work as a home economist on her TV shows based in Paris, London and Melbourne. This is her first book. @frankie_u / frankieunsworth.com

Boqueria

The definitive cookbook of the celebrated Boqueria restaurants, inspired by the best of Barcelona tapas.

A Cookbook, from Barcelona to New York Marc Vidal and Yann de Rochefort 288pp 266x210mm Hardback Colour photography throughout

New York City’s famed Boqueria restaurants capture the essence of Barcelona tapas—that savory, salt-crackling, lip-smacking bite that pairs so well with wine and friends. For Boqueria: A Cookbook, from Barcelona to New York, chef Marc Vidal teams up with restaurateur Yann de Rochefort and writer Zack Bezunartea to tell the story of the restaurant and its signature recipes, all deeply rooted in Barcelona culture and cuisine, from traditional tapas like mouth-watering patatas bravas, Iberian ham croquettes, blistered green peppers, and bacon-wrapped dates, to seasonal favorites like garlicky sautéed shrimp, Spanish meatballs, and classic, saffrony seafood paella.

Detailed insights into the history and the day-to-day life of the restaurant complete this sumptuous cookbook, where the recipes take center stage, accompanied by stunning food photography, and vibrant portraits of Vidal’s muse, the city of Barcelona, including its legendary fresh market, “La Boqueria.”

£26.00 July 2018 World rights available

Marc Vidal’s experience at his family’s Barcelona restaurant inspired him to attend the Escola de Restauración at age 16. He joined Boqueria in 2010 as Executive Chef.

Yann de Rochefort, a former marketing executive, created Boqueria to pay homage to Barcelona’s dining scene after having studied and lived in Spain

MONTADOS DE BOQUERONES Marinated Anchovies and Olive Relish on Toast Makes 1 dozen

Prep 20 minutes

Boquerones, mild white anchovies marinated in white wine vinegar and olive oil, are so succulent and they’re delicious alone on toasts. We’ve highlighted their tangy richness by setting them over creamy cheese, alongside sweet roasted tomatoes and a savory green olive relish. Each bite is a riot of textures and big flavors that is improved only by a glass of vermouth or sangría (see pages XX to XX).

boquerianyc.com/ @Boqueria/ @MarcVidalChef/ @derouchefort

Total time 20 minutes

12 Olive Oil Toasts (see page XX) 4 ounces goat cheese, softened 12 sundried tomato halves in olive oil, preferably Divina brand, drained 12 boquerones Olivada Relish (recipe follows)

For each toast: Spread 2 teaspoons goat cheese on the toast, then top with 1 tomato piece, 1 boquerón, and 1 teaspoon of the Olivada Relish. Serve immediately.

snipped chives, for serving

Olivada Relish Makes about ½ cup Prep 10 minutes Total 10 minutes

Pit the olives by cutting off the flesh alongside the seeds. Chop the flesh very finely and mix with the remaining ingredients in a small bowl.

8 large green Spanish olives, such as Gordal or Manzanilla 8 sundried tomato halves in olive oil, drained and very finely chopped, preferably Divina brand 1 tablespoon finely chopped capers

1 tablespoon finely chopped cornichons ¼ teaspoon finely chopped rosemary ¼ teaspoon finely chopped guindilla pepper, or crushed red chili flakes

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37

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CO O K E R Y Zaitoun Recipes from the Modern Palestinian Kitchen Yasmin Khan

240pp 246x189mm Hardback Colour photography throughout £26.00 Apr 2018 World rights available

Amidst the olive groves of Jerusalem, the pulsating spice markets of Nazareth and the vineyards of Bethlehem, travel writer and cook Yasmin Khan falls in love with the flavours and fragrances of modern Palestine. Palestinian food is simple, seasonal and predominantly plant-based, bursting with a freshness and brightness that is characteristic of all Levantine cooking. It has evolved over several millennia, through the influences of Arabic, Jewish, Armenian, Persian, Turkish and Bedouin cultures and civilisations that have ruled over, or lived in, the area known as ancient Palestine. From the colourful array of mezze dishes that make use of the region’s bountiful aubergines, peppers, artichokes and green beans; to slow-cooked stews of chicken and lamb flavoured with Palestinian barahat spice blends; to the masterful marriage of citrusy local extra virgin olive oil with earthy za’atar, served in small bowls to accompany toasted breads, Palestinian food rejoices in satisfying all the senses.

Yasmin’s journey takes her from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, via evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza city. In each place she visits, Yasmin enters the homes and kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their ancient cuisine and sharing heartlifting stories. Featuring more than 80 modern recipes that are all fully accessible to the home cook, Zaitoun reveals and revels in the delights of the Palestinian kitchen.

Yasmin Khan is a writer and cook from London who loves to share people’s stories through food. An avid traveller whose passport is never too far from her pocket, she runs cooking classes, pop-up supper clubs and writing retreats around the world. Prior to immersing herself in the fragrances and flavours of the Persian kitchen, Yasmin worked as a human rights campaigner, running national and international campaigns for NGOs and grassroots groups, with a special focus on the Middle East. thesaffrontales.com / @yasmin_khan

ALSO AVAILABLE The Saffron Tales Recipes from the Persian Kitchen Yasmin Khan £26.00 Rights sold: German, Dutch

Detox Kitchen Vegetables Lily Simpson

Detox Kitchen Vegetables removes the fear of cooking with veg – fear that they will be plain and boring, that they will be overcooked – and instead shows you how truly delicious they can be. Inside this book are 150 exquisite recipes for 35 different varieties of vegetables that are packed full of flavour. All wheat-, dairy- and refined-sugar-free, you’ll find inventive and exciting dishes such as Spiced aubergine fritters with coconut tzatziki, Roast butternut squash with tahini dressing and tamari seeds, and Cauliflower pizza with lemon infused tomatoes.

With a sleek, contemporary design and glorious photography throughout, this bright new book is packed with everything you need to maximize the benefits of vegetables and refresh your everyday cooking.

352pp 265x180mm Hardback Colour photography throughout £26.00

Chef Lily Simpson takes her ideas from travels in France, Spain, Italy, Thailand, Morocco and India. She founded The Detox Kitchen, a unique detox food delivery service, in 2012. Having launched with dazzling success and a loyal following of celebrity clients, they now serve a range of delicious, healthy dishes from delis across London. detoxkitchen.co.uk / @TheDetoxKitchen

World rights available

Spiced root vegetable rosti with poached egg

Roasted beetroot, chorizo and pear salad

Serves 4 300 calories per serving Fugitio nsectiatqui beaque pa nulpa conet et ma doluptatur. Id que laut eiuribe atentur solupid excea volorumquod qui as maior sequidis sintius, endae voloreprero ero voluptus, occullitinum es voles et excest volore corepud itassinit fugiatus, venim imus re dolor reroria Um que quas vende ad ut alitiam consectatur. Ulparum velitendese dolorro beristium in cone dis delecte essunt, sunto cone cus vollati odiorrum qui omni cuptat rerum, offic tem. Usda simet oditisquatum utendipsam as ea volendantius audis delitiume por reicidu citation nus sinum sunto cone cus.

Serves 4 300 calories per serving Fugitio nsectiatqui beaque pa nulpa conet et ma doluptatur. Id que laut eiuribe atentur solupid excea volorumquod qui as maior sequidis sintius, endae voloreprero ero voluptus, occullitinum es voles et excest volore corepud itassinit fugiatus, venim imus re dolor reroria Um que quas vende ad ut alitiam consectatur. Ulparum velitendese dolorro beristium in cone dis delecte essunt, sunto cone cus vollati odiorrum qui omni cuptat rerum, offic tem. Usda simet oditisquatum utendipsam as ea volendantius audis delitiume por reicidu citation nus sinum sunto cone cus.

1 small potato, peeled 1 beetroot, peeled 1 medium carrot, peeled 1 tsp homemade steak seasoning 1 tbsp gluten free flour 3 eggs Pinch salt Pinch Pepper 1 handful coriander

3 pears 1 chorizo sausage 1 tsp rapeseed oil 2 red onions, peel and slice 1 pinch cinnamon 1 tsp cumin 1 tsp smoked paprika Juice 1 lemon 1 pinch salt 1 pinch pepper 1 small fennel

1 Grate all of the root vegetables and place them in a large mixing bowl, cover with salt and leave for 20 minutes. Tip the mixture onto a muslin or cloth and wrap into a ball to squeeze out all of the excess liquid. Discard the liquid. Place the vegetables back into the bowl and add the spices, flour and 1 egg, combine well and place in the fridge for 20 minutes to chill.

2 Once chilled, separate the mixture into 6 balls, and place them on a baking tray, flatten each one to create about an 8cm circle. Drizzle with oil and roast in the oven for 20-25 minutes until crisp and golden.

1 Endae voloreprero ero voluptus, occullitinum es voles et excest volore corepud itassinit fugiatus, venim imus re dolor reroria Um que quas vende.

2 Ulparum velitendese dolorro beristium in cone dis delecte essunt, sunto cone cus vollati odiorrum qui omni cuptat rerum, offic tem.

3 Usda simet oditisquatum utendipsam as ea volendantius audis delitiume por reicidu citat nus sinum sunto cone cus. Essunt, sunto cone cus vollati odiorrum qui omni cuptat rerum

3 While the rosti is cooking, bring a pan of water to the boil. 3 minutes before the rosti is ready poach two eggs.

4 Remove the rosti from the oven and place three rosti on each plate, top with the poached egg, salt, pepper and coriander.

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ALSO AVAILABLE The Detox Kitchen Bible Lily Simpson and Rob Hobson £25.00 Rights sold: German, Dutch, Spanish

B E E T R O O T

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CO O K E R Y River Cottage Much More Veg! Hugh Fearnley-Whittingstall

416pp 246x189mm Hardback Colour photography throughout £26.00 Sept 2017 Rights sold: German, Dutch, Danish

Roast fennel, new potato and tomato stew Serves 4 3 medium-large fennel bulbs (about 1kg in total) 650g new or waxy potatoes, scrubbed but not peeled, cut into 2–3cm chunks 2 medium onions, roughly chopped 300g cherry tomatoes 3 garlic cloves, sliced 1–2 sprigs of rosemary (optional) 2 tbsp olive oil 700ml tomato passata 1 rounded tbsp harissa paste 400g tin chickpeas, drained and rinsed 75g pitted olives (about 100g stone in) Sea salt and black pepper TO FINISH

1 tbsp chopped preserved lemon

Laced with spicy-hot harissa paste and a sprinkling of salty preserved lemon, this rich vegetable stew has a lovely Moroccan feel to it. Eat it with a simple green salad – or add a bowlful of colourful, crunchy, Moroccan carrot blitz (page 000).

Hugh’s River Cottage Veg Every Day! became the UK’s best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this muchanticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals.

In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg! demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.

Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His River Cottage books have collected multiple awards including the André Simon Food Book of the Year, and the hugely influential Hugh’s Fish Fight has earned him a BAFTA as well as awards from Radio 4, the Observer and the Guild of Food Writers.

Hugh lives in Devon with his family. rivercottage.net / @rivercottage

Preheat the oven to 190°C/Fan 170°C/Gas 5.

Trim the fennel bulbs of their bases, tops and tough outer layer, reserving any green feathery fronds attached to the stalks. Quarter the bulbs then cut each quarter into 2 or 3 wedges. Put these into a large roasting dish.

Add the potatoes, onions, cherry tomatoes and garlic. Throw in the rosemary if you have it, trickle over 2 tbsp oil, season with salt and pepper and stir everything together. Roast in the oven for 45 minutes, giving the veg a good stir after about 30 minutes.

Meanwhile, in a jug, combine the passata with 150ml water and stir in the harissa.

When the veg are tender and starting to brown, take the dish out of the oven and add the passata mixture. Stir it in well with a spatula, using the passata to deglaze the roasting dish and scrape up any nice bits of caramelised veg from the base and sides.

Add the chickpeas and olives then return the dish to the oven for 20 minutes or so, until the passata is bubbling and slightly reduced.

When the bubbling dish of veg comes out of the oven, taste it, then sprinkle with a little more salt and pepper if you think it needs it.

Scatter over the preserved lemon, tear over any saved fennel fronds and then bring the dish to the table. Serve with a crunchy green salad – and more harissa if you like things spicy.

Swaps

Veg Use roughly chopped red, orange or yellow pepper (or all three!) as an alternative to fennel.

Pulses Instead of chickpeas, add white beans such as cannellini or butter beans.

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FEASTS

Eat Like a Local TOKYO

Eat Like a Local LONDON

Eat Like a Local PARIS

Eat Like a Local NEW YORK

Eat Like a Local is a collection of travel guides that focus on the food and drink scenes of the world’s most exciting cities. These books act as a food tour in your pocket, giving you the inside knowledge to confidently eat your way through the very best the city has to offer.

144pp

Contents include over 100 listings for the best restaurants, cafes, bars, markets and street food as recommended by savvy locals native to the city; short essays that give a real insight to the city’s idiosyncratic food cultures; plus a handful of iconic recipes to cook from your holiday kitchen or back home.

Colour photography throughout

Get under the skin of the city with everything you need to drink, shop, cook and eat like a local.

163x112mm Trade paperback £9.99 Jul 2018 World rights available

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CO O K E R Y Lose Weight for Good

Michelin-starred chef Tom Kerridge has been developing top recipes for nearly three decades and knows how to make things taste good.

He also understands how much willpower it takes to shift unhealthy excess weight, because he has lost over 11 stone in the last four years by following a low-carb diet. Now Tom is turning his attention to helping food-lovers who have chosen a low-calorie diet as their own route to weight-loss.

Full-flavour cooking for a low-calorie diet Tom Kerridge

This is a low-calorie diet with a difference – it’s based on hungersatisfying portions of delicious, low-calorie dishes that taste amazing.

The focus is on the food that we can and should be eating to lose weight, which is easy to make and won’t make you feel as though you are missing out. Recipes include warm halloumi salad; salt and pepper squid; sweet potato and black bean burritos; sticky pork chops; and baked doughnuts with sweet five-spice dust.

272pp

As Tom says: ‘It’s impossible to stick to a diet if the food you’re expected to eat is boring and doesn’t fill you up. So I’ve developed lots of tasty and satisfying recipes that people will love to cook and eat, but that will also help them lose weight. I truly believe that this attitude works.

I’ve been there myself and now I want to help others get there too.’

246x189mm Hardback Colour photography throughout £22.00 Dec 2017

By adopting a new, healthy approach to eating you really CAN lose weight for good.

World rights available

Tom Kerridge worked as a chef in restaurants across Britain before deciding to set out on his own and take over a rundown pub in the quiet Buckinghamshire town of Marlow. He opened The Hand & Flowers with his wife Beth in 2005, and it went on to become the first (and only) pub in the world to acquire two Michelin stars. In 2014 he opened The Coach, his second pub in Marlow. As well as hosting two of his own BBC television series, Tom has been at the helm of the BBC’s Food & Drink and Bake Off: Crème de la Crème. His previous books include Proper Pub Food, Tom Kerridge’s Best Ever Dishes, Tom’s Table and the bestselling Tom Kerridge’s Dopamine Diet. @ChefTomKerridge / tomkerridge.com

Soy-glazed salmon salad Asian flavours, with the soy sauce and hot sauce, add layers and complexity to this salad to keep your palate excited! Nori sheets are 100 per cent natural toasted seaweed – low in fat, low in calories and about one-third protein.

Serves: 4 Calories: 300 per person For the marinade 2 tbsp light soy sauce 2 tbsp mushroom ketchup 1 tbsp Sriracha hot sauce 2 garlic cloves, finely grated 3cm piece of ginger, finely grated 1 tsp granulated sweetener For the salad 100g Chinese cabbage, shredded 100g cucumber, julienned 100g kohlrabi, julienned 100g carrot, julienned 100g bean sprouts A handful of coriander, roughly chopped Juice of 1 lime 1 tbsp soy sauce To serve 1 red chilli, finely sliced 8 crispy nori strips/thins A handful of Asian micro-herbs

1. Mix the marinade ingredients together in a bowl.

Add the salmon fillets and turn to coat. Cover and leave to marinate in the fridge for 2 hours.

2. Meanwhile, for the salad, toss all the ingredients together in a large bowl to combine.

3. When ready to cook your salmon, heat a medium non-stick frying pan over a very high heat.

Spray with 6–10 sprays of oil. Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes. Flip the portions over, turn down the heat to low and cook for 4–5 minutes on the other side. Transfer the salmon to a plate to rest.

Roast beef salad with chimichurri sauce If you’re cutting back on tasty fats, you’ll need to replace them with something else or you just won’t feel satisfied. That’s where marinades and rubs – like this easy one – really come into their own.

4. Pour the marinade into the pan and let it bubble for a minute or so, until it reduces to a glaze. Pour this over the resting salmon and leave for 3–4 minutes.

1. Preheat the oven to fan 60°C/lowest gas.

Calories: xxx per serving xxx without crumble

2. Place the meat in a roasting dish. Mix together the salt, pepper and paprika and rub all over the beef. Cook in the oven for 4–5 hours, checking with a meat thermometer that the internal temperature has reached 58˚C before removing. Leave to rest for 20 minutes. Use a blowtorch, if you like, to brown any areas of the meat that haven’t coloured as well.

1kg joint of lean topside of beef (i.e surface fat layer removed) 2 tsp flaky sea salt 1½ tsp coarse ground black pepper 2 tsp hot smoked paprika

5. Divide the salad between four plates. Flake the salmon over the salad and drizzle with any remaining soy glaze. Sprinkle with red chilli, crumbled nori sheets and micro herbs.

For the beef crumble (optional) 35g crispbread (Ryvita) 1 crumbly beef stock cube (Oxo) ½ tsp dried tarragon 40g biltong, roughly chopped 1 tbsp dried onion flakes ½ tsp salt

THE LOWDOWN Don’t let the salmon marinate for longer than 2 hours or the salt in the soy will start to cure it!

58

Serves: 6

For the salad 130g watercress, rocket and spinach salad 2 ruby gem lettuce, quartered 5 tomatoes, cut into wedges 1 red onion, finely sliced

FISH & SEAFOOD

For the dressing 2 sprigs of oregano, leaves picked and finely chopped 2 tbsp finely chopped flat-leaf parsley ½ tsp dried oregano ½ tsp ground cumin ½ garlic clove, finely grated 1 heaped tsp Dijon mustard 1 red chilli, deseeded and finely chopped 2 tbsp extra virgin olive oil 2 tbsp sherry vinegar 2 tbsp water

3. Meanwhile, for the crumble, in a small food processor, blitz the crispbread and stock cube for 10–20 seconds to reduce to crumbs. Tip into a small, dry pan and toast, stirring or shaking the pan, over a medium heat for 5 minutes. Set aside to cool, then add the rest of the ingredients.

4. Combine all the salad ingredients and divide between serving plates. Whisk together the dressing ingredients, seasoning with salt and pepper to taste.

5. Slice the beef thinly and lay on top of the salad then drizzle with the dressing. Sprinkle with the savoury crumble, if using, then serve.

THE LOWDOWN The beef crumble is a clever way of adding an extra layer of intense meaty flavour and crunch; you'll have more than you need (enough for 8–10 servings) so save the rest to use on salads, meat dishes or soups.

146 MEAT

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Tom Kerridge’s Dopamine Diet Tom Kerridge £20.00 Rights sold: Italian, Polish, Slovenian

Tom Kerridge’s Best Ever Dishes Tom Kerridge £25.00 World rights available

Tom’s Table

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Tom Kerridge’s Proper Pub Food Tom Kerridge £25.00 Rights sold: German, Dutch

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23/08/2017 16:32

CO O K E R Y A Baker’s Life 100 fantastic recipes, from my childhood favourites to five-star perfection Paul Hollywood

Thanks to this book (and its clear step-by-step instructions), recipes that Paul has spent years perfecting can be recreated at home.

Favourites include Scotch eggs, Mary Berry bread, Hand raised pie, Crumpets, Feta and chive bread, Mum’s ginger biscuits, Iced buns, Baklava, Armagnac and prune tart, Macarons, Chocolate soufflé, and Hazelnut cappuccino cake.

304pp 246x189mm Hardback Colour photography throughout £26.00 World rights available

Put the tray inside a large, clean plastic bag and leave the loaf to prove until it has risen and doubled in size. This will at least an hour and may well take longer. The dough is ready when it springs back quickly when lightly prodded with a finger.

MAKES 1 LARGE LOAF

Heat your oven to 200°C/Gas 6 and place a roasting tin in the bottom of the oven.

This is a loaf that I created for Mary Berry, packed with seeds. She likes it toasted with marmalade for breakfast and I would recommend you eat it that way too, or for lunch with a bowl of soup.

500g malted or granary flour 5g instant dried yeast 10g fine salt 40g lard, cut into small pieces, softened About 350ml cold water Olive oil, for oiling 50g poppy seeds 50g linseeds (also known as flaxseed) 70g sunflower seeds 70g pumpkin seeds For the topping 50g sesame seeds 50g linseeds (flaxseed)

These are the loaves, buns, cakes and biscuits that have shaped Paul Hollywood’s life. Filled with photographs from Paul’s old photo albums and personal anecdotes, A Baker’s Life is a rare insight into the meals, tastes and experiences that have defined Britain’s foremost baking expert.

Paul Hollywood shot to fame with his role as a judge on The Great British Bake Off. The son of a baker, Paul spent six years in Cyprus working at one of top hotels before becoming Head Baker at exclusive hotels in the UK, including Cliveden and the Dorchester.

He went on to launch The Paul Hollywood Artisan Bread Company, which now counts Harrods as a client. The author of the bestselling How to Bake, Paul Hollywood’s Bread, Paul Hollywood’s Pies & Puds and Paul Hollywood’s British Baking, Paul makes regular contributions to national press, tours nationwide with sellout cookery demonstrations, and works extensively with the Flour Advisory Board. He lives in Kent with his wife and son. paulhollywood.com / @PaulHollywood

Oct 2017

Four-seeded malted bread

A Baker’s Life contains 100 of Paul Hollywood’s most treasured recipes, which he has carefully finessed over the length of his career.

Each chapter is filled with bakes that represent a different decade of Paul’s life – learning the basics at his father’s bakery; honing his skills as a top pastry chef in the finest hotels; discovering the bold flavours of the Mediterranean while working in Cyprus; and finding fame via the hugely popular Great British Bake Off television series.

Remove the tray from the bag. Using a sharp knife, make 3 diagonal cuts, about 2cm deep, in the top of the loaf.

Carefully pour enough hot water into the roasting tin in the oven to almost fill it – this will create steam. Slide the bread tray into the oven and bake for 15 minutes then lower the oven setting to 190°C/Gas 5 and bake for a further 25–30 minutes.

Put the flour into a large bowl and add the yeast to one side and the salt to the other. Add the lard and pour in about three-quarters of the water. Turn the mixture around with the fingers of one hand to mix, adding more of the water until all the flour is incorporated. The dough needs to be soft but not soggy. (You may not need all the water or you may need a little more; it depends on the flour.)

Remove the loaf from the tin and tap the base: it should sound hollow.

If not, put the loaf back in the oven for 5 minutes or so. Once cooked, place the loaf on a wire rack to cool.

Lightly oil your work surface then tip the dough onto it and knead for 5–10 minutes, working through the initial wet stage until it is smooth and silky.

Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise until doubled in size. This will take at least an hour and can take 2–3 hours or longer.

Meanwhile, mix the seeds for the loaf in a bowl and set aside. Put the seeds for the topping into a small bowl, cover with boiling water and leave to soak and swell while the dough is rising.

Tip the dough onto a lightly floured surface and knock out the air by folding it inwards repeatedly. Flatten into a rectangle and scatter the dry seed mix over the surface. Fold the dough repeatedly until the seeds are evenly incorporated.

Flatten the dough into a rectangle again. Fold the sides up into the middle and roll up so you have a lozenge-shaped bloomer, with a smooth top and a join along the underside. Line a baking tray with baking parchment.

Spread out the soaked seeds on a tray. Roll the surface of the loaf in the seeds to form a seeded topping; make sure they cover the entire surface of the loaf. Place the loaf on the prepared baking tray with the join underneath.

BEGINNER’S BREAD 84

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Paul Hollywood’s Bread

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Paul Hollywood £25.00 World rights available

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23/08/2017 16:32

CO O K E R Y Masala Real Indian Cooking for Modern Living Mallika Basu

288pp 246x189mm Hardback Colour photography throughout £26.00 May 2018 World rights available

Growing up in Kolkata, Mallika was surrounded by vibrant, delicious and flavoursome home-cooked food. When she moved to London, she wanted to find a way to recreate the food of her childhood, but needed to do it in a fresh and modern way that suited her lifestyle as a high-flying mother of two. After years of finessing, Mallika shares with us the recipes, techniques and shortcuts that deliver real Indian food, without ever compromising on taste and texture.

Embrace wok-style cooking with easy weekday dishes such as kadai chicken tossed in its own juices, served alongside a healthy dose of fresh vegetables.

Transform supermarket-friendly ingredients into simple dinners, such as baked parcels of fish fillets drenched in spiced lemony dressings, or silken kofta curry made with packs of ready-rolled meatballs. For leisurely weekends, make a family lunch of roast chicken that has been slathered in heady spices and marinated overnight, or rustle up crowd-pleasing DIY Kolkata Kati rolls stuffed with green chilli-spiked onions and sautéed chicken.

Masala is a seminal Indian cookbook for a modern generation, inspiring confidence in Indian cooking through a comprehensive compilation of knowhow, time-saving shortcuts and authentic dishes that can be enjoyed and returned to time and time again.

Born and brought up in Kolkata, Mallika is a passionate cook and food writer whose focus is on easy, delicious, modern Indian food. She is a spokesperson for the Great British Food Campaign, has featured on Jamie Oliver’s FoodTube and writes a regular column for the London Evening Standard. mallikabasu.com / @mallikabasu_

30 Minute Curries Atul Kochhar

208pp 246x189mm Hardback Colour photography throughout £26.00 May 2017 World rights available

Vivek Singh’s Indian Festival Feasts Vivek Singh 272pp 260x215mm Hardback Colour photography throughout £26.00 June 2017 World rights available

Curry is the nation’s favourite dish, but too often it can seem daunting to attempt at home. In this beautiful new book Michelin-starred chef and BBC’s Great British Menu and Saturday Kitchen favourite Atul Kochhar shows readers how to create simple curries in their own homes in just 30 minutes, transforming boring weeknight dinners.

Dishes included showcase Atul’s trademark mix of using the best and freshest British produce and his modern Indian style, and ensure that this book is one you will cook from time and time again.

This is a book for curry lovers everywhere, with each of the 90 curries featured accompanied by stunning photography by Mike Cooper.

Atul Kochhar is one of the finest Indian chefs in the country, renowned for the vibrancy of his food and the subtlety of his spice mixes. He was one of the first Indian chefs to be awarded a Michelin star and he has fast become the face of Indian cuisine on British television, with regular appearances on BBC 1’s Saturday Kitchen. atulkochhar.com / @atulkochhar

It is said that in India a festival is celebrated every day of the year. In this gastronomic celebration of India’s festival cuisine, head chef of London’s acclaimed Cinnamon Club, Vivek Singh brings his unique touch to traditional festival recipes and gives his insight into the significance of food from a country with a history of such diverse religions and cultures.

Chapters include the most popular festivals celebrated around the world, such as Holi, Onam and Diwali, covering all religions and geographical areas within India, with Vivek’s very own take on the recipes most associated with them. As well as these brand new recipes, the history and culture surrounding each festival will be explored in colourful detail.

The accompanying photography will further bring alive the beauty and vibrancy of these incredible celebrations.

Vivek Singh is one of Britain’s best-known and respected Indian chefs, and one of the most recognisable figuresof Indian cuisine in the UK. As well as being an award-winning author, he has an impressive media profile and is often on BBC’s Saturday Kitchen and Masterchef. Having started as the Executive Chef at The Cinnamon Club at its launch in 2001, Vivek has continued to pioneer the modern Indian food movement in London with Cinnamon Kitchen, Cinnamon Soho and most recently Cinnamon Bazaar. His food is famous for its blend of authentic Indian spicing and flavours and modern Western styles and techniques. viveksingh.co.uk / @chefviveksingh

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CO O K E R Y The Little Viet Kitchen Thuy Pham-Kelly

Offering a fresh insight into classic Vietnamese dishes and cooking techniques, Thuy Pham-Kelly’s expertise and memories are at the heart of each recipe in this collection. Embracing all elements of Vietnamese cuisine, Thuy’s food enhances and showcases the natural goodness and flavours of the ingredients she uses.

This book delves into Thuy’s personal journey from Vietnam to England, celebrating her love of Vietnamese cooking, culture and way of life. A feast for the eyes as well as the tastebuds, Thuy’s easy-to-follow recipes will turn everybody’s kitchen into a little Viet kitchen. Beautiful photography from David Loftus accompanies every recipe.

244pp 235x190mm Hardback Colour photography throughout £20.00 April 2018 World rights available

Thuy Pham-Kelly spent her early years in Vietnam before moving to the UK with her family when she was just seven years old. Thuy learnt her craft through studying traditional recipes and techniques, passed down to her by her mother and other family members. Without any formal chef training, Thuy and her husband Dave established a weekly supper club from their Battersea home, which grew in popularity and was booked up six months in advance. Eventually they took the plunge and opened The Little Viet Kitchen in Islington – and still run a supper club on the side.

Thuy has also featured on Jamie Oliver’s FoodTube. thelittlevietkitchen.com / @LVK_ISLINGTON / @ThuyDiemPham

Junk Food Japan Addictive Food from Kurobuta Scott Hallsworth 272pp 255x205mm Hardback Colour photography throughout £26.00 April 2017 World rights available

Packing a heavy punch and offering a fresh new look at Japanese food, Junk Food Japan showcases Kurobuta’s ‘insanely delicious delicacies’ (Jay Rayner, Guardian).

It is food that is both incredibly inventive yet comfortingly familiar. Signature dishes featured in this exciting new cookbook include Barbecued Pork Belly, Tea Smoked Lamb and Kombu-Roasted Chilean Sea Bass. It is food full of flavour and guaranteed to wow friends, family and hungry gatecrashers.

Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott’s wild and inventive style, Junk Food Japan presents Japanese classics with twists and turns alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu Beef Sliders. Superb photography from legendary photographer David Loftus features throughout.

Scott Hallsworth has been forging a mighty path in Japanese cuisine for nearly two decades, having worked for many years as Head Chef at the legendary Nobu in London and later opening Nobu in Melbourne in his native Australia. He has appeared on BBC1’s Saturday Kitchen with more television and press profile planned. kurobuta-london.com / @KurobutaLondon / @scotthallsworth

Cook Japan, Stay Slim, Live Longer

Reiko Hashimoto explores the benefits of the Japanese diet – slim physique, stable blood sugar, increased joint flexibility and a longer lifespan – and provides an insight into key Japanese fresh and store cupboard essentials.

Reiko Hashimoto

Debunking the myths surrounding the complexity and accessibility of Japanese food, the 100 recipes included here are constructed with easy to follow instructions and vary from basics to technically complex, perfect for all those wishing to perfect the art of Japanese home cooking. Beautiful photography from Jodi Hinds complements Reiko’s recipes and introductions.

240pp 246x189mm Hardback Colour photography throughout £25.00 Jan 2017 Rights sold: German

With Japanese food so enjoyed in restaurants across the country this is the perfect book for home cooks.

Reiko Hashimoto was born and grew up in Kyoto, Japan and counts herself as fortunate to have had a mother who cooked fresh food for every meal, every day.

In simple moments such as watching her mother grating dried fish into bonito flakes for dashi stock, and having become used to cooking with an abundance of fresh vegetables which changed with the seasons, Reiko’s dedication to authentic Japanese flavours was born.

Twelve years ago, after travelling the world and becoming educated in international cuisine, Reiko settled in London and opened her cookery school, Hashi Cooking. Here she teaches Japanese cooking to students from amateurs to chefs of the Cordon Bleu, teaching beautiful, traditional and healthy dishes while debunking the myths surrounding Japanese cooking as complex and mysterious. hashicooking.co.uk / @hashicooking

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CO O K E R Y Jack Stein’s World On My Plate

“In the past 20 years there have been huge movements in the way we British think about produce. As someone is involved in that conversation I have seen it change and now, more than ever, the produce that is available to the keen home cook has increased in variety and quality immensely. What this means is that the home cook is now faced with the fantastic situation of being able to source the produce needed to make great food all year round. It is important that this movement progresses, and that if we choose to source our meat, fish and other major ingredients from Britain, why not have fun with world food concepts?”

Jack Stein

In this beautiful new book, Jack Stein combines his culinary experience from working in restaurants around the world and his passion for British produce to create 100 dishes to enchant and entice home cooks. From dishes such as chilli crab (using the very finest Cornish crab) and Szechuan-style duck to monkfish satay and buttermilk fried chicken, the recipes featured are all easy to follow and simple to make, bringing the taste of exotic holidays to our own kitchen tables.

Stunning photography complements these delightful recipes, ensuring this is a book you will cook from time and time again.

272pp 246x189mm Hardback Colour photography throughout £26.00 June 2018

Jack Stein, middle son of Rick Stein, is the Executive and Development Chef of the Stein Restaurant Group and heir apparent to the Stein empire. He spent his early years being travelling around the world with his family to discover food in far-flung places whilst his father created and presented world famous TV cookery shows. A bug for food and travel was caught. With food now firmly on his mind, Jack secured himself a stage at La Regolade in Paris which reignited a passion for travel and led him to take further stage work in leading restaurants all over the world, picking up culinary customs and traditions as he travelled.

There then followed a period cooking at the legendary Tetsuya’s in Sydney after which he began to explore the Far East and Japan, and a world gastronaut was born! Jack entered The Seafood Restaurant as sous chef before graduating to Chef Director for the rapidly expanding group of Stein Restaurants. Working from the development kitchen Jack creates and perfects new recipes introducing his passion for the world’s great cuisines into the menus of the restaurants using the best of British produce to create a singular culinary identity. @JackStein

World rights available

MasterChef: Street Food of the World

MasterChef Street Food of the World is a no-holds-barred celebration of a food trend that continues to grow exponentially, delighting and enticing foodies.

This exciting new book takes inspiration from the hugely successful pop up restaurants that continue to delight in their sheer theatre, as well as the street food vans and street food festivals that proliferate worldwide. From burritos, churros and pretzels to shrimp po’boy, Pad Thai or aromatic buns, it is estimated that 2.5 billion people per day eat street food across the world – a staggering figure. From affordable snacks to the more up-market, this collection will focuses on the celebration of fresh and local ingredients and different cultures and cuisines. Often quick and easy to make, these recipes will delight the home chef who wants to create sensational street snacks in their own kitchens.

Genevieve Taylor, with contributions from MasterChef Champions 304pp 260x215mm Hardback Colour photography throughout

Written by the brilliant Genevieve Taylor, the book also features recipe contributions from MasterChef winners from around the world, such as Ping Coombes, Brent Owens and Claudia Sandoval. Chapters celebrate the best of each nation and continent, with photography from the legendary David Loftus to create a striking, vibrant and colourful book.

£26.00 March 2017 Rights sold: Dutch

Genevieve Taylor is a food writer, food stylist and cookery presenter with her own catering company. She lives in Bristol with her husband and two children. genevievetaylor.co.uk / @genevieveeats.

Beef braised with garlic and red wine to the point of tender collapse, then stuffed into a fresh hunk of bread … yes please! This, to my mind, is the king of the po’ boys, the traditional Louisiana sub sandwiches. The debris gravy is made from all the lovely juices and caramelised bits left over from braising, thickened into a tasty sauce that soaks the bread with deliciousness. Be warned – you’ll need plenty of napkins as po’ boys are gorgeously messy!

With recipe contributions from MasterChef winners across the world, including Andy Allen (Australia), Tim Anderson (UK), Dhruv Baker (UK), Marc Boissieux (France), Ping Coombes (UK), Christine Ha (US), Anders Halskov-Jensen (Denmark), Adam Liaw (Australia), Luca Manfè (US), Brent Owens (Australia), Claudia Sandoval (US), Woo Wai Leong (Asia) and Simon Wood (UK).

Note: you will need to begin this recipe at least 8 hours before you want to eat, as the beef requires a long, slow cooking time.

Slow-braised beef po’ boy with debris gravy SERVES 6–8 1.4kg beef brisket 4 garlic cloves, sliced 2 tablespoons vegetable oil 1 large onion, finely diced 2 carrots, finely diced 500ml beef stock 250ml red wine 2–3 thyme sprigs 1 tablespoon cornflour salt and freshly ground black pepper to serve 2 large baguettes, each cut into 3–4 pieces Little Gem lettuce, separated into leaves 3 large tomatoes, sliced 3–4 gherkins, sliced lengthways 2–3 tablespoons mayonnaise

Preheat the oven to 140°C/120°C Fan/Gas Mark 1. Take a small, sharp knife and pierce deep slits all over the beef. Poke the garlic slices well into the slits, ensuring they are completely hidden within the meat so they won’t fall out and burn when you are browning the beef. Season generously all over with salt and pepper.

Add half the oil to a deep flameproof casserole dish – a heavy cast-iron dish is ideal – and set over a high heat. When the oil is smoking hot, add the beef and brown well all over – the deep caramelisation adds much in terms of flavour, so do get a bit of colour into it.

Remove to a plate, reduce the heat to low and add the remaining oil to the casserole dish, followed by the onion and carrot, stirring to soften a little for a couple of minutes. Return the beef to the pan along with any juices, then pour in the beef stock and red wine and tuck in the thyme. Bring to a simmer then cover with a tight-fitting lid and slide into the oven. Allow to cook very slowly for around 6–8 hours, turning the joint every couple of hours if you can to ensure even cooking, until it is really tender. You can test whether it’s ready by trying to tease the meat apart with a fork – it should give easily; if not, cook for a little longer.

These traditional waffles are a street staple in their native Belgium. Unlike American waffles (which use baking powder), these have a little yeast in the batter. The result is a light and airy inside and a crisp outside. As to what to top your waffle with – the world is your oyster!

Turn off the oven. Lift the meat from the casserole dish and set aside on a plate in the oven to keep warm. Place 2 tablespoons of the cooking sauce into a heatproof glass and set aside to cool. Set the casserole dish on the hob over a high heat and boil for about 10 minutes until the sauce is reduced by half. Stir the cornflour into the cooled reserved juices until you have a smooth paste.

Pour into the dish and stir until the sauce thickens. Turn off the heat.

Waffles

Remove the beef from the oven and cut into thick slices, dropping them into the gravy as you go and stirring to coat.

To serve, slice each piece of bread through the middle and open out, but leave top and bottom hinged together. Add a few slices of beef to each, plus a little sauce. Top with lettuce, tomato and gherkin slices and finish with a little mayonnaise. Serve immediately.

14

MASTERCHEF STREET FOOD

SERVES 6–8

In a large bowl, stir together the flour, sugar, yeast and salt.

500g plain flour 100g caster sugar 2 teaspoons fast-action yeast a pinch of salt 100g butter 650ml milk 2 teaspoons vanilla extract 3 eggs THE AMERICAS vegetable oil, for15 greasing

Melt the butter in a saucepan. As soon as it has melted, pour in the milk and vanilla extract and allow it to warm for a couple of minutes. Don’t let it get too hot – dip your little finger in; it should feel nicely warm. Pour the liquid over the dry ingredients and whisk together to form a smooth batter.

you will need a waffle iron (I use a sturdy cast-iron one that sits on the hob and which you flip over halfway through cooking)

Separate the eggs, one at a time, into two glasses. After separating each egg, slide the yolk into the batter and the white into a clean mixing bowl. (If you get any yolk in the white they will not whisk up properly, so doing them individually lessens the risk of ruining all three should one yolk split open.) Whisk the yolks into the batter so they are completely amalgamated.

Take a very clean whisk and whisk the egg whites to soft peaks. Using a large metal spoon, fold them gently through the batter mix, trying to keep as much air in as possible. Cover tightly with cling film and leave to prove at room temperature for an hour. You can also prove the batter overnight in the fridge, and then make fresh waffles as a fabulous treat for a weekend breakfast.

Lightly oil the inside of your waffle iron and heat it up as per the manufacturer’s instructions. Make sure it’s really hot (a little drop of water should sizzle away instantly on contact with the surface), then pour in a ladleful of batter – don’t overfill – and shut the lid. Leave to cook, again as per instructions: mine suggests a minute per side. Serve immediately with your favourite toppings.

VARIATIONS Try one of the following toppings, or mix and match to suit your taste – the options are endless!

• • • • • • •

72

MASTERCHEF STREET FOOD

Keep it classic with maple syrup, an old favourite.

Dulce de leche (see page 61) is absolutely delicious spread on a hot waffle.

All fruit – particularly summer berries, ripe sliced peaches and bananas.

Melt over a dollop of whipped cream or a scoop of ice cream.

Add a sprinkle of pecans, walnuts or hazelnuts with syrup or caramel sauce.

Drizzle over some Nutella – king of the chocolate spreads.

Add a dollop of fresh fruit compote or jam.

EUROPE

73

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CO O K E R Y On the Side A sourcebook of inspiring side dishes Ed Smith

352pp 240x170mm Hardback Colour photography throughout £20.00 May 2017 World rights available

The Magic Fridge Amazing sauces, butters, bases and preserves that will transform your everyday cooking Alex Mackay 272pp 246 x 189mm Hardback Colour photography throughout £26.00 July 2017

A revolutionary cookbook with 140 recipes that move the humble side dish to centre stage.

Whilst writing his food blog, Rocket & Squash, Ed Smith noticed that a key part of our meals was being ignored. On too many occasions, side dishes were being relegated to an overboiled afterthought, or dismissed with a throwaway ‘eat with potatoes’ or ‘serve with seasonal greens’ line. But our side dishes have the potential to be as inspirational as the main event itself. In fact, they’re often the best bit! Here it’s the ‘two veg’ rather than the meat which are given the spotlight: you’ll find 140 inspiring recipes and insightful tips to make your pulses, roots, vegetables and greens dazzle in their own right.

Complete with a recipe directory that will help you find the perfect accompaniment, whatever your cooking, On the Side will brighten and invigorate every meal.

Ed Smith is the author of the influential website Rocket & Squash, a food journal regularly updated with restaurant reviews, recipes and cookery news. He has featured as guest cookery writer at the Independent on Sunday, and as resident chef for the Guardian’s Cook supplement. In 2015, Ed won the award for Best Online Restaurant Writer and was shortlisted for Best Cookery Writer at the Fortnum & Mason Food & Drink Awards. He was also shortlisted for the inaugural Jane Grigson Trust Award. On the Side is his first book. @rocketandsquash / rocketandsquash.com

In his follow up to Everybody, Everyday, the irrepressible culinary wizard Alex Mackay reveals how to create easy and delicious sauces, pastes and bases that you can keep in your fridge or freezer, ready to be turned into lunch, tea or supper at a moment’s notice. This is convenience food done the right way – using one big batch of a delicious base recipe to create a multitude of meals, thus minimising the work and maximising the flavour.

With recipes that include Chicken bone broth, Tomato chilli relish, Salsa verde and Almond cream, The Magic Fridge reveals tips and tricks for transforming simple, everyday cooking into an exciting spectrum of sweet and savoury dishes.

Alex Mackay has worked as a chef at Michelin-starred restaurants in France, Italy and the UK. Having run Raymond Blanc’s cookery school and taught alongside Delia Smith, he now cooks for Merchant Gourmet and is a patron of the Kids’ Cookery School. His first book, Cooking in Provence, was a winner at the Gourmand World Cookbook Awards. alexmackay.com / @alexmackaycooks

World rights available

ALSO AVAILABLE Everybody, Everyday Alex Mackay £26.00 World rights available

The Larder Chef Robin Gill

288pp 254x196mm Hardback Specially commissioned photography by Paul Winch-Furness £30.00 May 2018 World rights available

Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of combining the best farm-to-table produce with those from a well-stocked larder. Charcuterie, fermenting, pickling, curing and smoking are just a few techniques included within these pages to help you build a healthy larder – which in turn will become your secret weapon in creating Robin’s inspiring and delicious dishes, including melt-in-your-mouth venison with pear and Jerusalem artichokes or Loch Duart salmon with oyster emulsion, fennel and wakame.

In Robin’s own words: ‘I want to share my techniques and prove that a more traditional cooking method is perfectly achievable in any home but the rewards and possibilities are endless.’

Absolute freshness and seasonality is at the heart of his cooking. Game, when is in season, is a hero of Robin’s menus, and in spring the fruits of his city kitchen gardens attached to each of his restaurants provide produce for the tables. Each recipe is accompanied by stunning photography by Paul Winch-Furness.

Having commenced his career at Dublin’s La Stampa Restaurant, Robin Gill moved to London to work at Marco Pierre Whites’ legendary The Oak Room. He then went on to work at Ristorante Don Alfonso, a two Michelin starred restaurant and farm on the Italian Amalfi Coast. Upon returning to the UK, Robin moved to Oxfordshire to work at the eponymous Belmond Le Manoir aux Quat’ Saisons.

Robin has made various television appearances, including alongside Mary Berry, discussing the best of herbs in his rooftop garden, and recently took to the stage at Taste of London. In 2016 Robin and Sarah were awarded Evening Standard Restaurateur of the Year, and Paradise Garage was nominated for Best New Restaurant in the same awards.

In 2017 he appeared as a judge on Masterchef Ireland. @robingillchef 11

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CO O K E R Y Fermentation on Wheels Road Stories, Food Ramblings, and 50 Do-It-Yourself Recipes from Sauerkraut, Kombucha, and Yogurt to Miso, Tempeh, and Mead Tara Whitsitt

An enlightening and delicious road adventure/cookbook from the young woman the New York Times dubbed “the Johnny Appleseed of Pickling.”

Three years ago, food activist Tara Whitsitt had a dream: to take to the road in a converted school bus and spread the gospel of kombucha, kimchi, and kefir nationwide. She would bring her microbe-dense delicacies, her expertise, and her generosity to food communities across the country. Her motto: Tasty food belongs to everyone.

In a 1986 International Harvester bus-turned-fermentation-lab, Tara took off from Eugene, Oregon, teaching her skills to curious attendees, hosting potlucks, and sampling the seasonal produce of each stop on her tour. The project accrued a following, and she gave it a name: Fermentation on Wheels.

256pp 222x165mm Hardback

Through her winning stories, illustrations, photographs, and fifty recipes, Fermentation on Wheels tracks the two-year. twenty-thousand mile journey that made Tara into a known apostle of outrageously delicious, creative, healthy, and sustainable fermented flavors—from sourdough to sauerkraut to wild berry wines. A practical and delectable cookbook, Fermentation on Wheels is also an inspiring celebration of how food traditions (and starter cultures) can bring people together, pollinate their minds, and change their lives for the better.

Colour photography throughout £20.00 Sept 2017 World rights available

Tara Whitsitt is a nomadic artist and educator whose passion for growing food and teaching fermentation inspired the grassroots educational project Fermentation on Wheels: Tara drives around the country sharing starter cultures, along with the history and science of fermentation, and the stories she gathers on the road. Along with millions of microbes, she travels with a gray panther-like cat named Franklin. She lives in Eugene, Oregon.

Ev e r y o n e Pra y s i n A p p a l a c h i a 97

2 2 6 Tar a Wh it s it t

Leave Me Alone with the Recipes The Life, Art, and Cookbook of Cipe Pineles Cipe Pineles

Not long ago, Sarah Rich and Wendy MacNaughton discovered a painted manuscript at an antiquarian book fair that drew them in like magnets: it displayed a vibrant painting of hot pink beets and a hand-lettered recipe for borscht written in script so full of life, it was hard to believe it was more than sixtyfive years old.

It was the work of one of the most influential graphic designers of the twentieth century—Cipe (pronounced “C. P.”) Pineles, the first female art director at Condé Nast, whose impact lives on in the work of Maira Kalman, Julia Rothman, and many others. Completed in 1945, it was a keepsake of her connection to her childhood’s Eastern European food—she called it Leave Me Alone with the Recipes.

For Wendy and Sarah, it was a talisman of a woman they had not known was their idol: a strong, independent spirit whose rich archive—of drawings, recipes, diaries, and letters to family and friends—led them into a dazzling history of midcentury design, art, food, New York City society, and culture.

144pp 273x197mm Hardback Full colour throughout £18.99 Dec 2017 World rights available

L E AV E M E A L O N E W I T H T H E R E C I P E S

The newly discovered illustrated recipes of wildly influential yet unsung designer Cipe Pineles, introducing her delectable work in food and art to a new generation.

They teamed up with Maria Popova of Brain Pickings and Debbie Millman of Design Matters, along with contributors Mimi Sheraton, Steven Heller, Paula Scher, and Maira Kalman, to present Cipe Pineles’s life and work as it should be presented—in glorious color. With Pineles’s illustrated cookbook and a section of updated recipes as its centerpiece, this gorgeous volume will delight foodies and design devotees alike.

L E AV E M E A L O N E W I T H T H E R E C I P E S

Cipe Pineles was the first female art director at Condé Nast, and a graphic designer and art director for several popular magazines.

8

9

Sarah Rich is the author of Urban Farms and co-author of the bestselling Worldchanging.

Wendy MacNaughton is a graphic journalist and illustrator of the bestselling cookbook Salt, Fat, Acid, Heat, the New York Times bestselling The Gutsy Girl, and many others.

Debbie Millman is the author of six books on design and branding and President Emeritus of AIGA. Maria Popova is a reader and a writer, and the creator of Brain Pickings.

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CO O K E R Y Tom Kitchin’s Meat and Game

Tom Kitchin’s Meat & Game showcases the brilliant talents of one of the UK and Scotland’s favourite chefs.

Tom Kitchin

288pp 246 x 189mm Hardback Specially commissioned photography £26.00

And then there are Tom’s glorious recipes for all things meat; Roast Crisp Pork Belly, Oxtail Soup with Cheese on Toast, Blackened Chicken Tacos, Braised Lamb Shanks with Lemon Confit, Steak and Kidney Pie, Roast Topside with all the trimmings, Smoked Ham Hocks with Hot Pineapple Salsa … these are recipes to savour and return to time and time again.

Aug 2017 World rights available

Tom Kitchin is Scotland’s youngest Michelin starred chef proprietor, having achieved a star at only 29 years old. Before opening his own restaurant, The Kitchin, his culinary CV extends from early training at the Gleneagles Hotel to experience at some of the world’s best restaurants such as La Tante Claire, Guy Savoy and Michelin Le Louis XI. He is a previously published author, with two books: From Nature to Plate and Kitchin Suppers. He has become a well-known face on British television, having regularly appeared on BBC’s Saturday Kitchen and The One Show, UKTV’s Food Market Kitchen, BBC2’s The Great British Menu and appeared as mentor on The Chef’s Protégé. He has also appeared alongside some of the UK’s most renowned chefs as a judge on Masterchef Final Chef’s Table panel.

Roast Topside with all the Trimmings Roast beef on a Sunday is a big favourite in our house. Actually, I mean, it’s the best meal of the week, and everything is important with a Sunday roast, from the beef to the Yorkshires. Roast topside is a great alternative to some of the more prime cuts. Always keep any leftovers, as they can be made into a great mid-week dish.

SERVES 4–6 2kg boneless topside of beef, tied olive oil

8 shallots, peeled and left whole

3 carrots, peeled and chopped into large chunks

3 garlic cloves, peeled and left whole 2 bay leaves

2 celery sticks, cut in half

a handful rosemary sprigs a handful thyme sprigs

3 tablespoons plain flour

300ml full-bodied red wine

750ml Beef Stock (page 278)

seasonal green vegetables, hot, to serve (optional)

sea salt and freshly cracked black pepper For the Yorkshire puddings 115g plain flour

2 large free-range eggs 125ml milk

¾ teaspoon salt

4–6 tablespoons vegetable oil For the horseradish cream 125ml whipping cream

½ teaspoon red wine vinegar

2 tablespoons freshly grated horseradish 1½ teaspoons crème fraîche

finely chopped chives, to garnish

Tom’s passion for game, and his ability to transform that passion into irresistible ways to enjoy it at home, is fully celebrated within the covers of this beautiful book. Venison, partridge, pheasant, grouse, rabbit, hare and all things wild find their way into fantastic roasts, full-flavoured pasta dishes, terrines and warming soups, richly flavoured pies and puddings and so many more. With every recipe there comes a fresh new way to treat much loved classics; Roast Pheasant with Cabbage and Apple Salad, Partridge and Game Pie, Rabbit au Vin, Roast Rack of Venison with a Blueberry and Juniper Crust, Pigeon, Lentil and Spelt Burgers, Pheasant and Partridge Scotch Egg, Hare Cannelloni and the Ultimate 11s Grouse Sandwich are just some of the essential gamey recipes to try out and enjoy.

The Yorkshire puddings can bake in the oven while the joint is resting after roasting, but the batter needs to stand for 3–4 hours before baking, so plan ahead. Put the flour in a mixing bowl and make a well in the centre. Add the eggs with half the milk and beat until smooth. Now add the rest of the milk and season with the salt and a good grind of pepper, mixing well. Set aside for 3–4 hours before baking.

The horseradish cream can also be made in advance. Whip the cream until it holds firm peaks, then add the wine vinegar and whisk quickly to incorporate.

Fold in the horseradish and crème fraîche and season with salt. Cover and chill until required.

When you’re ready to cook, season the joint with salt, then set aside for 20 minutes before roasting. Meanwhile, preheat the oven to 220°C Fan/240°C/Gas Mark 9.

Heat a large heavy-based roasting tray over a high heat on the hob, then add about 2 tablespoons of olive oil. When the oil is smoking hot, add the joint and sear it so it is nicely browned all over, then set aside. It might take 8–10 minutes to brown the beef, but it’s important not to skimp on this stage.

He writes a weekly column in the Spectrum supplement of The Scotsman.

Add a little more oil to the tray. When it is hot, add the shallots, carrots, garlic, bay leaves, celery, rosemary and thyme, and sauté for 2–3 minutes until the vegetables are beginning to colour and soften.

Return the joint to the roasting tray and roast in the oven for 15 minutes.

Lower the oven temperature to 180˚C Fan/200˚C/Gas Mark 6 and continue roasting for a further 40 minutes for juicy pink meat. To check how the meat is cooked, insert a metal skewer into the thickest part for 30 seconds, then remove and place it to your lip. If the meat is slightly warm, the meat is ready to come out if you like it pink. If it is hot or very hot, the meat will be medium to well done.

If it is cold, the joint needs longer in the oven.

Continued on page 16

14

TOM KITCHIN’S MEAT & GAME

BEEF

15

Tom Kitchin’s Fish and Shellfish

Tom Kitchin’s Fish & Shellfish showcases the brilliant talents of one of the UK and Scotland’s favourite chefs.

Tom’s passion for the best and freshest produce comes to life in these pages, as he celebrates the best fruits of the sea. Recipes take in delights such as grilled lobster, poached langoustines with aioli, crab and pea soup, braised squid risotto and Thai-style oysters, alongside roast turbot with seaweed hollandaise, whole lemon sole with a citrus and basil dressing, Cullen skink and salt cod fritters. There are also some recipes straight from Tom’s Edinburgh gastropub, The Scran and Scallie, including their delectable fish pie and special battered fish chips. These are recipes that take you right to the shore-side and the spirit of fish cookery.

Tom Kitchin

Beyond the recipes, there are top tips for how best to prepare this beautiful ingredient, and Tom also provides a quick and easy guide to grilling, poaching, frying, curing and roasting fish. With beautiful photography to accompany each recipe, this is guaranteed to become the go-to book for lovers of fish and shellfish.

288pp 246x189mm Hardback £26.00

Tom Kitchin is Scotland’s youngest Michelin starred chef proprietor, having achieved a star at only 29 years old. Before opening his own restaurant, The Kitchin, his culinary CV extends from early training at the Gleneagles Hotel to experience at some of the world’s best restaurants such as La Tante Claire, Guy Savoy and Michelin Le Louis XI. He is a previously published author, with three books to his name: From Nature to Plate, Kitchin Suppers and Tom Kitchin’s Meat and Game.

Aug 2018 World rights available

Grilled langoustine and Garlic Butter

He has become a well-known face on British television, having regularly appeared on BBC’s Saturday Kitchen and The One Show, UKTV’s Food Market Kitchen, BBC2’s The Great British Menu and appeared as mentor on The Chef’s Protégé. He has also appeared alongside some of the UK’s most renowned chefs as a judge on Masterchef Final Chef’s Table panel as a judge.

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SERVES 3–4

12 langoustines

Pre-heat oven to 200˚C

3 cloves chopped garlic

Heat a large heavy bottomed pan on a medium high heat.

black pepper

Using a sharp knife cut the langoustine in half and remove the brain and intestine.

4 spring onions

20g parsley chopped 150g butter

You need to chose a tray that is large enough for the langoustines to be flat, not piled on top of each other. Add a good dash of olive oil and salt and carefully place the langoustine onto a tray and cook for 6 mins.

He writes a weekly column in the Spectrum supplement of The Scotsman.

Meanwhile as the langoustine are cooking, chop the garlic and parsley and spring onion and individually and then mix them altogether.

Place the butter into a small sauce pan and heat it on a medium heat until the butter starts to foam. Now add the chopped garlic, parsley and spring onions and cook for 1 min.

Remove the langoustine from the oven and pour over the butter mixture and place the langoustine into the middle of the table and serve.

6

TOM KITCHIN’S FISH & SHELLFISH

BEEF

7

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CO O K E R Y Modern British Food

With his infectious humour and brilliant writing style, Jesse Dunford Wood presents a delightfully wacky, delicious and irresistible collection of British classics with a twist and a turn, based around the premise that food should be fun and that flavour is key. Modern British Food sits alongside retro favourites such as Chicken Kyiv and a wealth of wittily conceived, much-loved British dishes, beautifully realised through imaginative photography.

Recipes from Parlour Jesse Dunford Wood

Modern British Food is intended to be the ultimate fun cookery book, great to give and great to receive; a cookery book to make you smile and to make you hungry.

192pp 246x189mm

Jesse Dunford Wood is considered an expert on British Food. He has worked with top chefs including Michael Caines, Charlie Trotter, Rowley Leigh and Mark Hix. In 2007 he teamed up with Oliver Peyton to set up The National Dining Rooms at the National Gallery where he received rave reviews and helped them win Time Out Award for Best British Restaurant. He is now the owner and chef of Parlour, Kensal Green. He has appeared on Celebrity MasterChef and BBC Truth About Food. @dunfordwood / @ParlourUK

Hardback Specially commissioned photography throughout £20.00 Sept 2017 World rights available

Savoury

mushroom ‘tea’

tea cup

crumpets

Raw Vegetable ‘Ravioli’ with Goats’ Cheese

Opening a restaurant in Italy, as I did a few years ago, you cannot help but be inspired by the brilliant food there, steeped in tradition and generations of knowledge. Our restaurant just happened to be in a clothes shop, with the kitchen in the changing room and washing up in the toilet hand sink. We had little equipment and no space, but we managed sixty customers a day, eight courses per person, and an awful lot of dishes flying out from behind the shrouded curtain.

It was a pop-up at a design fair, sadly only open for six days, desperately trying to help flog designer tables and chairs, and what better way to entice people to sit down and talk about the wonderful furniture than to feed them a ‘quick’ eight-course menu on the house. Great fun and high energy, too. It was my take on Italian food in an interesting and English way – or was it English food in an interesting and Italian way? I never could work that out.

This is the dish inspired by that trip. You really have to think of it as a goats’ cheese salad; ravioli it is not, by any stretch, but with a little imagination you might just see the threads of likeness.

Served with a chopped sweet and sour vinaigrette of golden raisins, capers and cranberries (known as agrodolce in Italy): not a traditional dish by any means, but fun, slightly familiar, wonderfully delicious and fresh.

Serves 6

mushroom taandrragon bvtter

Raw Vegetables* 1 large beetroot 1 large golden beetroot 1 kohlrabi 1 swede 250ml white wine vinegar 150ml water 2 pinches of salt * in place of the vegetables used here, you could also use the golden or stripy (Chioggia) beetroot varieties, turnips, daikon or fancy large radishes you get in the season, butternut squash, courgette, cucumber or perhaps even lettuce or spinach leaves

16

RAW VEGETABLES / Peel and slice the vegetables very thinly using a mandoline, or failing that slice them very carefully and thinly with a knife. You could keep them in their natural sliced shape, or cut out shapes with a cookie cutter to make the pieces all the same size. You need two slices of each piece of veg per person – a total of eight slices per person.

Place each of the different vegetables in their own bowl. They MUST be marinated separately so that they retain their own vibrant colour and don’t bleed into one another. Whisk together the vinegar, water and salt and pour over the vegetables, little by little, just covering them. If you want to get cheffy, put a little baking parchment over the vegetables to keep them submerged. Marinate the vegetables in the fridge for an hour or so, or perhaps overnight to make them a little more pliable and ‘ravioli’ like.

continued on page 18...

Modern British Food

Made in London Leah Hyslop

304pp 246x189mm Hardback Full colour illustrations and photography throughout £26.00 May 2018 World rights available

From Tudor oyster peddlers and Victorian pie and mash shops, to the supper clubs and street food scene flourishing today, Britain’s capital has always been a tantalising draw for those who live to eat. In Made in London, born-and-bred Londoner Leah Hyslop offers a joyful celebration of the city and its food, past and present. The book features recipes invented in the city; such as the 18th century treat Chelsea buns (a favourite of King George II) and Omelette Arnold Bennett, created for the famous writer while staying at the Savoy Hotel. Alongside these are new, exciting dishes, inspired by the Leah’s eating adventures around the capital: such as a mouthwatering Pimm’s and lemon curd trifle, an unusual goat’s cheese and cherry tart and an easy twist on Indian restaurant Dishoom’s iconic bacon naan, one of the best brunches in London.

Interspersed with the recipes are short, entertaining histories and profiles about London’s food scene, including the tale of the 18th century ‘gin craze’; a profile of the East End’s most beloved greasy spoon; and why Scotch eggs might have actually been invented in a London department store! Short shopping guides, lifting the lid on such pressing gastronomic questions as where to buy cheese, the city’s most delicious chocolate shops, or the best cocktail bars for a nightcap (or two…) are also featured.

Beautifully illustrated with contemporary photographs of London, alongside vintage images sourced from historic archives, this is a book for anyone who has ever lived in, visited or simply dreamt of sipping a cocktail while watching red buses trundle by in the world’s greatest city.

Leah Hyslop is a food journalist and editor. She was born in London and educated at Oxford University, where she studied English literature. After seven years at The Telegraph, where she wrote the weekly Saturday column Readers’ Recipes, she joined Sainsbury’s Magazine as Food Director in 2016. She lives in East London, where she is the proud mother of a vast collection of cake tins. @LeahHyslop

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CO O K E R Y Flour From Grains and Grasses to Nuts and Seeds Christine McFadden

256pp 228x165mm Hardback Colour photography throughout

In this timely new book Christine McFadden explores the way in which flour has been a staple part of our diet, and provides a comprehensive look at the alternatives to traditional wheat flour.

With an increasing and at times bewildering choice of flours available online and in shops, this book follows a usable A–Z format, providing a CV of sorts for each flour (including plant source, gluten/protein content, flavour profile and how best to use). Each of the flours featured is accompanied by suggested recipes from Christine’s kitchen, and these recipes demonstrate the often underestimated ways in which flour is used.

Flours range from cassava and quinoa to cricket flour and coffee flour, with delicious recipes such as cheddar and chilli cornbread (using amaranth flour), salted chocolate tart with buckwheat and walnut pastry, spicy onion pancakes (using moong dal) and spring lamb pot pies (with tradition plain wheat flour).

£26.00

Recipes are accompanied by beautiful photography to bring the dishes to life.

Feb 2018

Christine McFadden is the author of 17 cookbooks. In 2010 Christine established her successful cookery school in Dorset, where class subjects include pastry, pies and pasta, and baking with gluten-free flours.

World rights available

As a qualified home economist, Christine has a fundamental understanding of the chemistry of flour, dietetics and nutrition, making her perfectly placed to author this definitive work. @TheDorsetFoodie

Pollen Street Social

One Michelin Star

Jason Atherton

Five AA Rosettes ‘Best Front of House’ by The Good Food Guide, 2017 This stunning book showcases the very best 60 recipes from the acclaimed Pollen Street, Jason Atherton’s iconic London restaurant.

256pp 260x215mm Hardback £40.00

The eponymous restaurant is famed for using the very best, freshest produce, and, following the seasons, Jason and his team take inspiration from the suppliers who put their heart and soul into producing the ingredients that form the dishes.

With this focus on the importance of his suppliers running throughout, this book also details Jason’s journey and his passion for every dish on the menu.

The dishes featured range from canapes and afternoon tea to recipes such as Fruits of the Sea, Cartmel Valley Venison Loin and Pistachio Souffle, all beautifully photographed by John Carey.

July 2018 World rights available

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SPORTS & FITNESS A History of Cycling in 100 Objects Suze Clemitson

224pp 246x189mm Hardback Colour photographs throughout

A fascinating and quirky look at the history of cycling, seen through 100 objects that have been pivotal in the development of cycling and bike design. Charting the journey from the laufmachine to the Brompton, through the early prototypes and the evolution of the two wheeled toys of the aristocracy to the speed machines we know today.

Beautifully illustrated throughout with accompanying text and trivia, dip into the weird and wonderful history of the cycling revolution – from the broom wagon to the cobbles, via steak, cuddly lions and ball bearings. The perfect gift for the cyclist in your life.

Suze Clemitson is a cycling journalist and commentator. Suze is author of P is for Peloton, with artist Mark Fairhurst, and edited Ride the Revolution, also published

by Bloomsbury. @festinagirl

June 2017 World rights available

The Cycling Cartoonist An Illustrated Guide to Life on Two Wheels Dave Walker 144pp 200x200mm

A delightful celebration of cycling from renowned cartoonist and multiple-bike owner Dave Walker. With over 100 full-page cartoons that give an affectionate take on cycling in all its different forms, featuring cartoons about road cycling, mountain biking and bike ownership, via sportives and commuting - celebrating the simple pleasure of getting from A to B on two wheels.

Dave Walker is a cartoonist. He has had cycling cartoons published by Cycling Weekly, CTC and others. Dave has had a weekly cartoon in Church Times since 2005. @davewalker

Hardback Black and white illustrations throughout June 2017 Rights sold: Spanish, German

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SPORTS & FITNESS The Road Cycling Performance Manual Everything You Need to Take Your Training and Racing to the Next Level Nikalas Cook

192pp 246x189mm

Aimed at experienced cyclists who take their riding seriously, The Road Cycling Performance Manual disseminates the most up-to-date training approaches ­­­­– based on the latest sports-science thinking and the work of the elite cycling teams – to help riders reach their peak level and improve their overall performance.

Written by British Cycling journalist Nikalas Cook and complete with exclusive contributions from leading cyclists and team coaches from the world of cycling, this authoritative and insightful illustrated book provides cyclists with everything they need to know to train and race at the highest level.

Nikalas Cook is a highly respected cycling journalist and author.

Since 2012, he has written content for British Cycling, working with elite athletes and the support staff of the highly successful Great Britain Cycling Team. He has contributed to a number of leading publications The Times, FT, Men’s Fitness, GQ, 220 Triathlon, Cycling Plus, Men’s Running and Runner’s World.

Paperback £16.99 April 2018 World rights available

Strength and Conditioning for Cyclists Off the Bike Conditioning for Performance and Life Phil Burt and Martin Evans

192pp 230x189mm Paperback Colour photography throughout £16.99 June 2018 World rights available

Phil Burt, physiotherapist for Team Sky, and Martin Evans, strength and conditioning coach for the English Institute of Sport, have worked with the world’s best professional cyclists. Follow their advice to make you stronger on the bike, allowing you ride faster, for longer. Here they combine strength and flexibility work, mobility training and release techniques to provide effective conditioning exercise programmes that are individually tailored for you. The selfassessment tool, inspired by the Functional Movement Screening used by British Cycling, helps you work out which particular exercises are important and how to organise your training year and plan your sessions.

Phil Burt started to work with British Cycling in 2006 and through his dynamic, world leading approach quickly became the lead physiotherapist to the teams that dominated cycling at the 2008 Beijing and 2012 London Games. His previous book, Bike Fit: Optimise your bike position for high performance and injury avoidance, has been a bestseller and has helped countless riders to more comfortable, successful and injury free cycling.

Martin Evans is the women’s team strength & conditioning coach at the FA. In his previous role at the English Institute of Sport (EIS) he was the lead strength & conditioning coach for British Cycling and worked across the Great Britain Cycling Team with endurance riders and sprinter alike. Working as part of a multi-disciplinary sport science and medical team at the EIS, his experience also spans across a range of sports including swimming, triathlon and rugby at international level.

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SPORTS & FITNESS The Cycling Mind

The first book to explore the importance of psychology in achieving peak cycling performance. Written by British Cycling’s Lead Psychologist, the core theme of the book will be to encourage and equip individuals with the psychological skills to pursue performance excellence in cycling and in daily life.

The Psychological Skills for Peak Performance on the Bike - and in Life Ruth Anderson

The Cycling Mind will transfer the sport psychology strategies used to assist elite cyclists to win Olympic gold to individuals seeking to improve their own performance and psychological wellbeing on and off the bike.

256pp

The book will take the reader through the key stages of an athlete’s pathway, from training through to competition, and provide guidelines to developing the psychological skills to compete at their best.

234x153mm

Dr Ruth Anderson is a highly experienced sports psychologist who specializes in working with elite sports people. She has worked at the last three Olympic Games and is currently in charge of the psychology services for Great Britain Cycling Team. Ruth Anderson previously held the position of Head of Sport Psychology for the Australian Olympic Team and is the Director of MiND HQ, which provides psychology services to individuals and teams, giving them the knowledge and skills required to achieve optimal performance on and off the sporting field. Ruth has completed her PhD investigating the optimal psychological state for peak performance.

Paperback Black and white line drawing throughout £14.99 Aug 2018 World rights available

THE ROUTE TO PERFORMANCE EXCELLENCE PREPARE

➧ ➧ ➧ ➧ ➧ ➧ ➧ TRAIN

BELIEVE

CONTROL

COMPETE

RECOVER

THRIVE

EXCEL

Understand the foundations for performance excellence.

CONTrOL STAYING CALM AND COMPOSED UNDER PRESSURE The goal for athletes in competition is execute their skills

Build belief in your ability to succeed.

automatically, and the key to achieving this state is to stay calm and composed prior to performance. The most significant

you feel anxious provides you with the information required to implement the right cognitive, physical, or behavioural strategies

qq q Doubt ‘I can’t...’

q

Fear of failure

Obtain and sustain behaviours that lead to success.

PERFORMANCE ANXIETY

Mood changes

Muscle tension

to take charge of your anxious mind. The route to developing the

Worry ‘What if...’

ability to regulate the impact of performance anxiety starts with acceptance, moves to developing self-awareness, then onto action

Ruminate

and building a tolerance for your anxiety symptoms.

Breathing Sweat difficulties Heart races Butterflies

1. ACCEPT It is critical to accept your anxiety as a reality of the highperformance environment and commit to action rather than Illness

fighting against negative thoughts and the unpleasant emotion.

challenge for all competitive cyclists is learning how to perform when feeling anxious. Athletes can’t escape the pressure

2. SELF-AWARE

Shake

Develop a champion’s mindset and stay

generated by competition and every cyclist will experience

calm under pressure.

times when they are worried or nervous about an impeding

warning signs that indicate to you that your anxiety is increasing,

performance. Whether you are apprehensive about getting

and use them as signals that tell you to take action. The earlier you

through a difficult training session, fearful of competing in your

recognise you are feeling anxious, the easier it will be to control.

Acquire the psychological skills to perform at

first race, or facing an international final with the expectation to

your best.

win; in all situations that you perceive to be threatening you need

Develop your awareness of the physiological and psychological

3. ACT

to control your mind and body to enable you to thrive under the Learn to maintain your optimal psychological state.

Acquire the skills that will enable you to take action and regain

pressure. The commonly held assumption that all anxiety is bad

control of your mind and body when you are anxious. You can

AVOID, ESCAPE, WITHDRAW, IMPULSIVE

is wrong. Anxiety is a universal emotion and the experience of performance anxiety is an inevitable part of being a competitor.

Performance anxiety can be either helpful or harmful to your

regulate the impact of anxiety by using strategies that will assist in attaining a calm mind and relaxed body.

Flourish under pressure by keeping your

performance, depending on how you choose to respond when

TAKING CONTROL OF PERFORMANCE ANXIETY

4. TOLERATE

mind fit.

anxious. A level of anxiety is normal. It can assist in achieving

The management of anxiety is focused on regulating the

Don’t protect yourself from a challenge. You will begin to

optimal performance and can drive you to meet challenges. It is

symptoms that affect your mind and body. The first and most

acclimate to situations automatically if you continue to revisit

Empower the champion within to be the best

only when your anxiety becomes too high that it will interfere

significant step is to understand how you respond when you are

stressful situations. Build a tolerance to the symptoms of anxiety

you can be on and off the bike.

with your ability to perform.

anxious. Recognising the signs your body and mind give you when

by gradual exposure to anxiety provoking situations.

64 THe CYCLING MIND

62 THe CYCLING MIND

The Obree Way A Training Manual for Cyclists Graeme Obree

CONTrOL 65

A fully updated edition of twice World Hour Record holder and twice World 4000m Pursuit champion Graeme Obree’s popular guide to cycling.

No one but Graeme Obree has the clarity of vision to get to the heart of the ‘problem’ of how to improve as a racing cyclist. His innovative approach took him to the top of world cycling, twice breaking the world hour record. This is a practical guide to revolutionising your cycling training - applicable to all cyclists, from the weekend warrior to the serious competitor.

The Obree Way swerves conventional wisdom and strips cycling back to its elements, always asking the question: ‘What actually improves my race time?’

192pp 234x153mm Paperback Colour photography throughout £17.99 Feb 2018 World rights available

THE OBREE WAY

Having dabbled in other sports like speed skating and triathlon in the 1980s and having experimented with alternative training approaches, I developed an almost obsessive need to drill into information sources in an effort to determine ‘best practice’. This meant analysing every detail of every system, some traditional and some commercial, the commercial systems of course driven by the need to sell products and services. To focus my understanding, I absorbed as much information as I could from textbooks and research, while at the same time not losing touch with whether something ‘felt right’.

After gaining the world hour record and winning the individual pursuit title in 1993, my tuck position was banned. I had no choice but to use these very same techniques of analysis to maximise the potential of the clip-on ‘tri-bars’ that the other riders had been using all the while. The result was the ‘Superman’ position with my arms stretched straight out in front. I regained my world title using this style and it was copied with great success by other riders, but it was banned soon after.

I carried on riding conventionally, and using my training knowledge I won the British National Time Trial Championship in 1997 as a point of proving athletic rather than technical advantage. I have raced sporadically over the years with reasonable success, and since I do not possess a car I have maintained my interest in cycling performance. Further study allowed me to enhance my breathing technique and pedalling style, and I have a body of knowledge that I wish I had possessed much earlier in my cycling career.

What I put forward in this book is in effect my own modus operandi.

This is a time of great popularity in the sport of cycling and there can be a bewildering bombardment of advice to trawl through – especially for those new to the sport – and much of it is quite contradictory. You may or may not find every piece of advice in this book useful, but what I offer up is the totality of my own ways, no more and no less. I have tried to be as objective as possible, but where a statement is purely opinion I have tried to make that clear. I hope the advice is of use and can make a difference to readers in some small way.

x

Fully updated and including two new chapters, the new edition of this cycling classic explains Graeme Obree’s radical insights into technique, training, psychology and diet, and the clear logic behind them.

Graeme Obree has never held a driving license and commutes regularly on his bike complete with mudguards, racks and sometimes a trailer. He is a regular contributor to BBC Radio where his insights and analysis of track racing are revered by cycling fans. Having twice been the world hour record holder, his life was the subject of Hollywood biopic The Flying Scotsman.

07

Psychology of racing

The more things that are familiar to you at an event, the more relaxed and focused you will be in an alien environment.

PRE-RACE POSITIvE THINKING • Avoid negative people where possible and try to get to know the upbeat ‘old stager’ types • With any adversity in your event – think about the other riders • Develop your own pre-event routine

A problem a lot of riders can have is not being able to sleep well the night before. This can cause a spiral of worry where lack of sleep makes you fear that your chance of a good result is slipping away, which in turn causes more worry and nervousness. The point that you need to take on board to tackle the syndrome is that lack of sleep has almost no effect on sporting performance in a one-day event provided you have lain still through the night. So no point in worrying about a loss of physical ability whether you sleep well or not. Another interesting factor to note in the battle against nerves is that the experience is very close to the emotion of excitement, close enough that we can convince ourselves that in fact this is what we are feeling – ahead of our good result to come.

A major source of nervousness is not the fear of the result itself but the thought that you will not be able to give it your best in the event. A conscious decision that you will accept the result whatever it is always helps. A look at the wider perspective of family and friends that a bad result would mean in that context helps at that very moment. In other words, no 65

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SPORTS & FITNESS Mindful Running How Meditative Running can Improve Performance and Make you a Happier, More Fulfilled Person Mackenzie L. Havey 208pp 198x129mm Paperback Black and white line drawings throughout £8.99 December 2017 World rights available

Run Smart Using Science to Improve Performance and Expose Marathon Running’s Greatest Myths John Brewer 192pp 234x156mm Paperback £12.99 Colour photography throughout September 2017 World rights available

Running: Cheaper Than Therapy A Celebration of Running Chas Newkey-Burden

192pp 198x129mm Hardback Black and white line drawings throughout £9.99 November 2017 World rights available

Discover how mindfulness can enhance your running and make you a happier, more fulfilled person.

By applying mental fitness training to your running regime, you tap into a powerful mind-body connection that not only optimizes sporting performance, but also boosts happiness both on and off the running trails.

Mindful Running brings together scientific research, expert analysis and elite athlete contributions to reveal how relating to your mind, body and surroundings in a new way can help you run longer and faster, as well as offer a boost to your overall mental, emotional and physical health.

Devised with both the competitive and everyday runner in mind, Mackenzie L. Havey introduces an innovative, approachable and authoritative guide designed to increase self-awareness, develop concentration and improve endurance. Not only does this have the potential to translate into better running, it can also play a role in training you to endure life’s challenges with greater ease and find joy in all things big and small. Mindful Running is a total body and mind fitness regime.

Mackenzie L. Havey writes about endurance sports, mind/body health and wellness and adventure travel. Her work has appeared in Runner’s World, SELF, Triathlete, TheAtlantic.com, ESPN.com, OutsideOnline.com and elsewhere. In addition to completing 14 marathons and an Ironman triathlon, she is a USA Track & Field-certified coach.

Renowned marathon expert and leading sports scientist Professor John Brewer reveals why many of the concepts surrounding marathon training and running are wrong ¬- and suggests how the latest sports science research transforms the way marathons should be approached.

Run Smart uses the latest scientific research to show how preparing for, and running, marathons can be made easier, and in doing so challenges many of the myths that surround marathon running. The book will draw on the author’s experience as one of the UK’s leading sports scientists, his extensive research background in marathon running, and his experience as a marathon runner, to provide credible advice to runners to support their preparation for a marathon.

The book will challenge many current concepts, myths and ideas, and provide science-based alternatives in areas such as training and nutrition that will optimise and ease a runner’s preparation for, and completion of, the 26.2 mile distance.

Professor John Brewer is Head of Applied Sports Science at St Mary’s University.

He is one of the UK’s leading sports scientists and marathon specialists, due to his extensive research background in marathon running and his experience as a marathon runner. He is an advisor to the London Marathon, as well as a 19-time runner of the event.

Running: Cheaper than Therapy is a witty and expertly compiled compendium of running wisdom and humour.

From fantastic running quotes (‘How do you know if someone ran a marathon?

Don’t worry, they’ll tell you.’ ¬Jimmy Fallon) and hilarious spectator signs (‘Worst parade ever!’) to witty potted profiles of different types of runners (charity muggers, gadget gurus and inexplicably good old dears) and PB-busting training tips, Running: Cheaper than Therapy is designed to be the perfect gift for the runner, jogger or triathlete in your life.

Written by a Telegraph and Guardian journalist and self-confessed running nut, this smartly packaged and brilliantly knowing miscellany details entertaining, real-life runners’ stories (being overtaken by a kid/OAP or getting lost while training) and takes a humorous look at the mistakes runners make (wearing a brand new pair of trainers for half marathon or getting so pumped by your morning run you have arguments with everyone at work).

Chas Newkey-Burden is a running fanatic who has trotted at over 100 events including marathons, half-marathons and dozens of Parkruns. He writes about running for the Daily Telegraph, Guardian, Shortlist, Four Four Two and has contributed to Runner’s World and Men’s Health. He is the author of 28 books, including gift titles such as The All-New Official Arsenal FC Miscellany, Help! I’m Turning Into My Dad, Help! I’m Turning Into My Mum and Great Email Disasters.

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SPORTS & FITNESS Thrive Through Yoga A 21-Day Journey to Ease Anxiety, Love Your Body, and Feel More Alive Nicola Jane Hobbs 192pp

Stresses and struggles are all too common in modern society. With heart-felt honesty, author Nicola Jane Hobbs shares her own story of how she triumphed over mental illness by using yoga to improve her physical and emotional wellbeing.

In Thrive Through Yoga, Nicola unites the healing powers of yoga with evidencebased psychological principles, daily inspirational quotes, mind-set exercises and meditations into a life-changing 21-day journey. It is a step-by-step guide to help let go of whatever is holding you back, and to help you thrive.

Nicola Jane Hobbs is a yoga teacher, performance and lifestyle coach and Olympic weighlifting champion. She holds a Master’s degree in Sport and Exercise Psychology and regularly writes for national newspapers and health and fitness magazines. www.YogaGymRevolution.com @nicolajanehobbs

235x210mm Paperback Colour photography throughout £12.99 December 2017 World rights available

day 2: Slowing down and being present

The world moves pretty fast and it’s easy to lose ourselves in the chaos. Many of us live our lives in an anxious struggle of multi-tasking, achieving goals, meeting expectations and getting through our to-do lists, so it’s easy to lose awareness of the present moment. We think too much, we want too much, we worry too much and we forget how blissful it feels to just be.

Society doesn’t make it easy for us to slow down and be present either. It has an incredible power to create dissatisfaction and desire in such a way that, in order to be happy, we need to have this or do that. It’s as if we can never enjoy ourselves where we are or with what we have, so we anxiously rush through life trying to do more, have more, be more.

Lose yourself in the here and now. That is where you will find freedom. That is where you will find yourself.

But the faster we live the less we notice the good things in our lives, the less we are able to listen to what our body is telling us, and the more we end up struggling with anxiety, tension, stress and worry. This is why slowing down and being present is so important on our journey.

One of the biggest discoveries I made on my own journey is that suffering needs time. When you are present no fear or stress can survive in you. When I was having a bad day this helped me to be with the anxiety or the depression without fearing that it would be that way forever.

Slowing down and being present is about breaking the habit of busy-ness and living a more mindful, intentional and compassionate life. It includes: • Paying attention to whatever is happening in our lives without judgement • Being aware of what we are thinking and doing • Being with the present experience instead of going on autopilot • Not clinging to or rejecting the present moment • Being fully with the people we are sharing time with • Slowing down our breathing, speaking, walking and eating • Responding to life’s pressures calmly and mindfully Slowing down and being present is important because it gives us the time to get to know ourselves better and truly see the things that matter most. Much research is being done on the benefits of mindfulness on physical, mental and emotional wellbeing, and it has been found to decrease anxiety, stress, depression and exhaustion, reduce addiction and self-destructive behaviour and improve immunity, circulation, self-awareness and emotional resilience.

Heart-Centred exploration The present moment is the key to all transformation, so being present while we’re doing the simple things in life will help us stay present in times of stress and struggle. For today’s exploration we are going to involve all five senses to help us stay present.

36

daY 2: SloWINg doWN aNd BeINg PreSeNT

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Pilates for Living Get stronger, fitter and healthier for an active later life Harri Angell

Ageing successfully means learning how to make and maintain positive lifestyle changes to remain in the best of health. Not just living longer, but better, and embracing ageing, rather than dreading it. Regular Pilates practice can enable a fulfilling and active later life, helping to lower blood pressure and remove the causes of aches and pains, which can support independent living and good health.

Pilates for Living combines simple and effective exercises, suitable for all levels and abilities, with expert advice and motivational interviews with those who testify to the transformative powers of Pilates.

192pp 234x156mm Paperback Colour photography throughout

Harriet Angell is an experienced Mat Pilates Instructor, Personal Trainer, an England Athletics Leader in Running Fitness and a member of The Register of Exercise Professionals (REPS). She has also written for Running Fitness Magazine as a roving reporter. She is the author of Pilates for Runners, also published by Bloomsbury.

£16.99 April 2018 World rights available

ALSO AVAILABLE Pilates for Runners Everything you need to start using Pilates to improve your running – get stronger, more flexible, avoid injury and improve your performance Harri Angell £16.99 World rights available

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SPORTS & FITNESS The Vegetarian Athlete’s Cookbook More Than 100 Delicious Recipes for Active Living Anita Bean 208pp

More and more people, including athletes, are becoming vegetarian or eating less meat. Eating the right foods to support a training regime presents many challenges, particularly on a meat-free diet. Let bestselling nutritionist and lifelong vegetarian Anita Bean show you how to overcome these worries, and what you can eat in place of meat!

With over 100 fast and healthy vegetarian and vegan recipes for breakfast, main meals, desserts, snacks and shakes, with complete nutritional analysis, there are plenty of ideas for how to fuel your workout and aid recovery on a vegetarian diet.

Anita Bean is a bestselling author and nutritionist, known for Complete Guide to Sports Nutrition, Food for Fitness and Sports Supplements, among other Bloomsbury titles. A former natural bodybuilder and a lifelong vegetarian, Anita is a respected health and nutrition journalist and author.

235x208mm Paperback Colour photography throughout £14.99 December 2016 Rights sold: Brazilian Portuguese

The Runner’s Cookbook More than 100 delicious recipes to fuel your running Anita Bean 224pp 235x208mm Paperback

Whether you’re training for a marathon, a half-marathon, an ultra-distance event or just looking to improve your parkrun time, this book will help you achieve your running goals.

This is the ultimate sports nutrition guide and cookbook for runners – packed with easy to follow, simple tips and practical eating advice, along with expert guidance on achieving and maintaining an ideal body weight. Anita decodes supplements and gives real food alternatives alongside meal plans and over 100 easy, delicious and nutritious recipes, alongside stunning and mouth-watering photography.

Anita Bean is an accomplished sportsperson, one of the UK’s most respected nutritionists and a bestselling author. She is the author of The Complete Guide to Sports Nutrition, The Vegetarian Athlete’s Cookbook, Sports Nutrition for Women, Food for Fitness, Healthy Eating for Kids and The Complete Guide to Strength Training, among other titles.

Colour photography throughout £14.99 December 2017 World rights available

CINNAMON ALMOND GRANOLA This recipe first appeared in my book Food for Fitness and has proved very popular. It may sound like unnecessary work making your own granola when there are so many different ones available in the shops nowadays, but this home-made version is infinitely tastier and so much healthier. Many shop-bought granolas are surprisingly high in sugar and somewhat meaner with the nuts and seeds than this one! The beauty of making your own is that you can vary the nuts or dried fruit each time. The almonds, hazelnuts and pumpkin seeds in this recipe are a brilliant way of getting your protein, calcium, zinc and healthy unsaturated fats.

Serves 6

Heat the oven to 150°C/130°C fan/gas mark 2.

• 225g (8oz) jumbo oats

Mix the oats, pumpkin seeds, almonds and hazelnuts together in a bowl.

• 50g (2oz) pumpkin seeds • 50g (2oz) flaked almonds • 50g (2oz) hazelnuts, crushed • 2 tbsp runny honey • 2 tbsp light olive or rapeseed oil • 75ml (3fl oz) water • 1 tsp vanilla extract • 1 tsp ground cinnamon

POKE-STYLE TUNA AND RICE BOWL

In a separate bowl, combine the honey, oil, water, vanilla and spices. Add to the oat mixture and mix well.

Line a baking tray with parchment paper. Spread out the granola mixture on the tray and bake in the oven for 30–40 minutes, stirring occasionally until evenly browned. Cool before breaking it into pieces and then mix in the dried fruit.

The granola can be stored in an airtight container for up to a month.

A ‘Poke bowl’ (pronounced poh-kay) is a Hawaiian raw fish salad that combines fresh raw fish (traditionally tuna) with flavoursome ingredients such as seaweed, sesame oil, green onions, and cucumber, on a base of brown or white rice. It’s a great dish for runners as tuna is rich in protein and omega-3s. These fats help reduce inflammation and muscle soreness following intense training. Use the freshest fish possible – it should be sushi-grade – and eat it as soon as possible after buying. You can substitute salmon for the tuna if you prefer.

• 1 tsp ground ginger • 75g (3oz) chopped dates, raisins or apricots (or a mixture)

NUTRITION per serving • 395 kcal, 11g protein, 21g fat (2g saturates), 39g carbs (13g total sugars), 5g fibre

To serve: Milk or plain yogurt and fresh fruit Optional ingredients Nuts and Seeds: Add extra sunflower, chia and flax seeds; chopped walnuts, Brazil nuts, pecans, coconut flakes, peanuts or pistachios to the mixture before baking.

Serves 4

Cook the rice according to the packet instructions. Drain then stir through the rice wine vinegar.

• 225g (8oz) brown rice • 2 tbsp rice wine vinegar • 2 tbsp sesame or light olive oil • 4 tbsp soy sauce • Pinch chilli flakes • 2 spring onions, chopped

In a large bowl, mix together the oil, soy sauce and chilli flakes. Add the spring onions, cucumber and tuna and mix gently so it is coated with the dressing. Marinate for five minutes.

Divide the rice among four bowls. Top with the avocado slices and tuna mixture. Scatter over the sesame seeds.

• 1 cucumber, diced

Maple Syrup: Use instead of honey.

• 350g (12oz) fresh tuna loin, cut into roughly 1cm (½in) chunks

NUTRITION per serving

Dried Fruit and Chocolate: Stir any combination of dried cherries, cranberries, mango, sultanas, cacao nibs or chocolate chips

• 2 avocados, peeled, stoned and sliced

• 559 kcal, 31g protein, 26g fat (5g saturates), 47g carbs (4g total sugars), 7g fibre

into the cooled mixture.

• 2 tbsp sesame seeds

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SPORTS & FITNESS Keep On Running (And Running, And Running...)

Vassos Alexander

Vassos Alexander shares his insight from interviews with legends of the sport and his own gruelling but rewarding experiences of extraordinary endurance racing – including the legendary 152-mile Spartathlon, widely regarded as the world’s most relentless race.

Vassos dissects and explores the tenacity that propels many to keep on running. And running. And running…

Vassos Alexander is one of the UK’s best known sports broadcasters.

Every morning he’s heard by ten million people as an integral part of the Chris Evans Breakfast Show on BBC Radio 2. He can also be seen presenting on TV, and he commentates on everything from tennis to triathlon. He is also the author of Don’t Stop Me Now (Bloomsbury, 2016).

224pp 234x153mm Trade Paperback Photographic plate section £12.99 March 2018 World rights available

Dare to Tri My Journey from the BBC Breakfast Sofa to Team GB Triathlete Louise Minchin

The amazing story of TV presenter Louise Minchin’s journey from the BBC Breakfast sofa to representing Great Britain at the World Triathlon Championships. This is a warmly written and wonderfully honest adventure-through-sport that will both entertain and inspire.

It started out as a fun BBC Breakfast cycling stunt in 2012 and culminated in Louise Minchin wearing the colours of Team GB at the World Triathlon Championship in 2015, this is the story of how a newly discovered sport became a passion and then an obsession.

Dare to Tri: An Adventure in Triathlon charts Louise Minchin’s incredible journey as she rediscovers competitive sport after 30 years and takes her first tentative steps as a triathlete. As her performances improve, there’s a realisation that representing Team GB in her age group is a possibility and the book tells of her plucky attempt to achieve this almost-unthinkable goal.

240pp 234x153mm Trade paperback Photography plate section £12.99 April 2018 World rights available

It is an adventure not without its challenges as Louise has to overcome personal nerves, a brutal training regime, the odd bike crash and the occasional drama such as swimming with jellyfish and getting stuck in a loo before a race. Along the way Louise rediscovers the forgotten joys of sport and receives surprising rewards in the form of being an unexpected inspiration to others. There is also the added bonus of new-found respect from her teenage daughters and the realisation of the important role mothers play in inspiring girls to continue to enjoy sport.

Louise Minchin is one of the UK’s best known news presenters and television broadcasters. For more than four years she has been the anchor of BBC Breakfast, the UK’s most popular breakfast programme.

She has presented the One O’clock News, guest presents on BBC Radio Four’s You and Yours and contributes to the BBC One Show.

Louise presented five series of Real Rescues and was a finalist on Celebrity MasterChef 2016. She has two daughters and is a Team GB Age-Group Triathlete.

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SPORTS & FITNESS Science in Soccer Translating Theory into Practice Warren Gregson & Martin Littlewood

Written by two leading football academics, this authoritative, accessible text explores the important role sports science plays in professional football.

With billion-pound television deals and multi-million player transfers, a football team’s performance has repercussions far beyond the pitch and league table. As a result, sports science plays an increasingly important role in the game, helping to develop elite performers.

Science in Soccer offers a series of contemporary insights into the multidisciplinary approach to delivering sports science support in elite level professional football.

Through exclusive contributions from leading academics and practitioners working with some of the world’s leading football clubs.

Science in Soccer covers broad topics such physiology, psychology, performance analysis and sociology. Experts in the field also focus on specific areas such as physical preparation of elite players, injury prevention, fitness assessment, nutrition, player development and performance analysis.

256pp 234x153mm Paperback £25.00 January 2018 World rights available

Science in Soccer helps coaches, practitioners, students and academics translate theory into practice and is one of the most comprehensive books on football sports science to date.

Dr Warren Gregson is Reader in Applied Exercise Physiology at Liverpool John Moores University, UK. He has worked as a sports science advisor to Manchester United FC since 2008 and is also involved in directing and supervising a number of research projects in Premier and Football League Clubs and more recently with the FA. Dr Martin Littlewood is Principal lecturer in Sports Social science and programme Leader in Science and Football at Liverpool John Moores University, UK. Martin has worked as a consultant for Bolton Wanderers Football Club and in international cricket.

The Complete Guide to Personal Training 2nd edition Morc Coulson

304pp 230x189mm

Many exercise professionals are turning from Group Exercise to Personal Training as a career. This is a complete reference guide for anyone involved in prescribing exercise programmes to personal training clients. Containing practical tips for designing a range of appropriate client exercise programmes, The Complete Guide to Personal Training also covers the Level 3 requirements detailed within the Health and Fitness National Occupational Standards and the Qualifications Framework relating to personal training.

Morc Coulson is Senior Lecturer in Sport and Exercise Science at the University of Sunderland. He is Chair of the CPD endorsement panel and a Level 4 Specialist evaluator. He is the author of a number of books including The Fitness Instructor’s Handbook, The Complete Guide to Teaching Exercise to Special Populations and Practical Fitness Testing (all Bloomsbury).

Paperback Colour photography throughout £25.00 September 2018 World rights available

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SPORTS & FITNESS True Colours: International Football Kits

The definitive guide to international football kits, uniquely charting the changing designs of all of the major football-playing nations. Written and illustrated by renowned football kit expert and bestselling author John Devlin, True Colours: International Football Kits charts the evolving kit designs of each of the world’s leading national football teams, from 1966 up to the present day.

The ground-breaking book illustrates, analyses and evaluates every major home, away and third kit design, detailing when the kit was worn, who wore it and the important matches in which it featured.

The book also includes sections on the kit featured at each of the FIFA World Cups and UEFA European Championships, Illustrated with more than 1,200 never-before-published artworks and featuring a number of essays related to football kit development, history and culture, this carefully curated collection is the expert guide to the changing style of football fashion.

The Definitive Guide John Devlin 240pp 205x205mm Hardback Colour photography throughout £14.99

John Devlin is a celebrated designer and illustrator. He is regarded as one of the world’s leading football shirt design experts. He has over 5K followers on Twitter. He is also the bestselling author of True Colours, published by Bloomsbury. @TrueColoursKits

May 2018 World rights available

HOLLAND

2000 – 2008

With no black appearing in either of the team's first two strips it appears it was all saved up for this fine third kit (that again replicated the Total 90 template). It's introduction arguably creates one of the Netherlands' greatest ever sets of strips. Just a shame this was never worn in action! All three designs featured a variation of the Nike swoosh placed enlarged and asymmetrically on the left sleeve.

HOME 2006–08 Design: Nike

BRASIL

For a series of friendlies in 2005 Nike launched a new campaign to raise awareness of and make a stand against the growing issue of racism in football. They issued a special one-off design for several teams in their roster that featured a bold and symbolic black and white halved shirt.

2006 saw a complete revamp of the traditional Dutch strip. Gone was the sole reliance on orange and white, and blue was re-introduced as a bold new sock colour to create a stunning ensemble However, as with the previous two Holland kits, by the time a major tournament came round an all-orange version was favoured.

Worn in: A 0–0 draw with England in February 2005.

Worn by: Denny Landzaat, Romeo Castelen.

Worn in: Wins over Serbia and Montenegro and Ivory Coast in World Cup Group C. Worn by: Dirk Kuyt, Robin van Persie.

BRA

BRA

186 TRUE COLOURS INTERNATIONAL EDITION

BRASIL

BRASIL

Worn in: An aggregate 2012 win over Argentina in the Superclasico de las Americas.

Worn by: Thiago Neves, Fred.

BRA

BRA

BRA

BRA

BRASIL

BRASIL

BRASIL

TRUE COLOURS INTERNATIONAL EDITION 186

HOME 2010–11

AWAY 2010–11

HOME 2011–12

AWAY 2011–12

AWAY 2013–14

HOME 2014–15

HOME 1965–74

THIRD 1976

HOME 1980–83

AWAY 1981–83

HOME 1984–87

Design: Umbro

Design: Admiral

Design: Admiral

Design: ADMIRAL

Design: UMBRO

Yellow made a surprising return to the England kit palette in 1976 thanks to England's participation in the American Bicentennial Tournament that year. This was actually the very first Admiral change kit worn by England as previous fixtures meant there was no need for a change.

Admiral all but disappeared from the football world in 1980 due to financial problems but somehow clung on to the valuable England contract. With its large colourful chest panels this shirt was regarded as controversial at the time but today it is regarded as a classic.

Launched a year after the unveiling of Admiral's second home kit, this new outfit again reflected the design of its white equivalent. Two versions of the shirt were worn: the second with a thicker white band at the bottom of the chest panel in which the thinner blue line was then situated.

After the bold and bright colours of the Admiral era a prodigal Umbro brought back a more sober and classy England palette. A multitrimmed v-neck, shoulder piping and thin shadow pinstripes brought a touch of elegance back to England football apparel.

Worn in: That thrilling 4–2 triumph over Germany in the 1966 World Cup final.

Worn by: Geoff Hurst, Bobby Moore.

Worn in: The nailbiting 1–0 defeat to Brazil in the 1970 World Cup group stage.

Worn by: Alan Ball, Francis Lee.

A delicate pale blue was selected as a more suitable colour to combat the fierce temperatures in the World Cup. Constructed from the same airtex fabric as the home shirt, the outfit caused problems for black and white TV viewers as in its only outing against a whiteclad Czech team both teams proved hard to distinguish for those watching at home.

Worn in: 2–0 wins over Mexico and France in the group stages of the 1966 World Cup. Worn by: Bobby and Jack Charlton.

AWAY 2014–15

Design: Nike

Design: Nike

Design: Nike

Design: Nike

Design: Nike

Design: Nike

The previous home kit lasted for just one year to allow a new design to be worn in the 2011 Copa America. In a radical shake up, the new shirt featured no contrasting trim; the only decoration a bold green panel inspired by the stripe that Brazilian natives painted across their body before going to war in days gone by.

In a design that harked back to the dots of 2010 shirt the side's new away jersey was adorned with a complex, yet effective, arrangement of dotted tonal hoops. Although the shirt wasn't required in the World Cup, the shorts were paired with the home jersey on four occasions.

Worn in: A solitary win (4–2 against Ecuador) in a dismal 2011 Copa America campaign.

Worn by: Alexandro Pato, Ganso.

This away strip opted for a completely fresh design that moved away from the trappings of the home. A self-coloured crew neck and cuffs was accompanied by a single white stripe on each arm. Simple yet highly effective, but, due to Brazil's reluctance to change strip unless a colour clash makes it absolutely necessary, the strip never saw active duty.

Another sublime design as the Samba Boys prepared to host the 2014 World Cup – it was slimmer in fit than in previous years and included a low slung v-neck collar alongside the laser-cut breathable holes. The socks sported nothing more than the Nike swoosh logo.

Worn in: Another disappointing World Cup quarter final exit – a 2–1 defeat to Holland.

Worn by: Dani Alves, Kaká.

The Brazilian warrior stripe also found its way onto the 2011 away kit where it formed part of a strip that incorporated a much more muted and controversial blue/turquoise tone, helping create a brand new look for Mano Menezes' team. Sadly there was never a need for this fine strip to worn as the home kit was selected for all matches during its lifespan.

THIRD 2014–15

Worn in: The second half of a 2014 friendly against South Africa (the home kit was worn in the first 45 minutes!)

Worn by: Alexandro Pato, Marcelo.

186 TRUE COLOURS INTERNATIONAL EDITION

Worn in: The 1-0 win over Czechoslovakia.

Worn by: Jeff Astle, Colin Bell.

Worn in: The 3–1 win over 'Team America' in a match not recognised as a full international.

Worn by: Gerry Francis, Trevor Cherry.

Worn in: A 2–1 win over Spain in the 1980 European Championship during which the kit was worn without manufacturer's logos.

Worn by: Kenny Sansom, Mick Mills.

Design: Nike A new entry to the archives of 'never to be worn Brazil third kits' was this fine outfit – rendered in a very dark green and that, according to Nike, paid 'tribute to the dynamic and diverse country' of Brazil. Although the jersey was relatively simple, the shorts included a mouth watering series of graduated and multi-coloured thin stripes that were inspired by surf shorts, even to the extent that the cut was a little longer than usual.

FIFA WORLD CUP MEXICO’86

Worn in: A 3–1 triumph over France in the 1982 World Cup finals.

Worn by: Ray Wilkins, Phil Thompson.

Worn in: The classic 2–0 win over Brazil at the Maracana in 1984.

Worn by: John Barnes – scorer of a wonder goal in the above mentioned match.

TRUE COLOURS INTERNATIONAL EDITION 186

THIRD 1970, AWAY 1974

THIRD 1973

HOME 1974–81

AWAY 1974–81

AWAY 1984–88

HOME 1986

AWAY 1986

THIRD 1986

Design: Umbro

Design: Umbro

Design: Admiral

Design: Admiral

Design: UMBRO

Design: UMBRO

Design: UMBRO

Design: UMBRO

Although officially relegated to England's third choice for Mexico, the traditional red change strip did make an appearance in all its airtex glory in the country's final game of the tournament thanks to the TV problems encountered in the Czechoslovakia game. Also worn for two games in 1974 when red had been reinstated as the main change colour.

Umbro opted for another lighter hue for England's change kit for the unsuccessful 1973 European friendly tour – yellow. It was a move away from traditional England colours and only lasted for a brief period before red was back full time. New yellow trimmed navy shorts complemented the airtex, lightweight shirt.

England's traditional plan and simple kit underwent a radical overhaul in 1974 thanks to the FA and new manager Don Revie's lucrative deal with Admiral who were busy reinventing the football kit world (Revie had links with the company going back to his Leeds days). Out went the navy and in came royal blue alongside trim on the sleeves and shorts.

Naturally the brand new design was implemented on the red away kit, with the red and blue embellishments creating a very stylish effect. The shorts and socks were able to mixed and matched with the home versions.

Unfortunately this first batch of Admiral kits coincided with a downturn in English football fortunes that led to the demise of Don Revie.

Umbro's new sophisticated approach to the England kit continued with this fine new away ensemble including the silky, shadow pinstriped fabric. This set of kits are also notable for including the England badge on the shorts for the first time. Bobby Robson took over as manager in 1982, replacing Ron Greenwood.

With shades of 1970, England and Umbro again considered their options to compensate for the Mexican heat as the World Cup loomed, Once again airtex was the answer. The tweaked shirt abandoned cuffs (another cooling technique) and introduced thin shadow stripes.

Worn in: A 5–1 thrashing of Scotland in the 1975 Home Internationals.

Worn by: Trevor Francis, Steve Coppell.

Worn in: A 1–1 draw with Brazil in a 1978 Wembley friendly.

Worn by: Kevin Keegan, Trevor Brooking.

Although not required for the Mexico World Cup finals, a red version in the new lightweight, airtex style was produced and featured the same modifications that had been implemented with the home strip. Replica versions were heavily marketed prior to the tournament's commencement in June. These three kits were only temporary; once the World Cup was over the team reverted to the standard designs.

Again taking influence from 1970 a new pale blue third kit was launched for the tournament – the first time an England third kit had been produced and marketed for replica sale.

Umbro's new design worked beautifully in this colour scheme with the shirt utilising exactly the same neck design as the home. Sadly the strip was never worn, although the shorts ad socks did see some action in the ill-fated quarter final match against Argentina.

Worn in: A 3–2 defeat to West Germany in the 1970 World Cup quarter finals.

Worn by: Alan Mullery, Martin Peters.

186 TRUE COLOURS INTERNATIONAL EDITION

James Witts

AWAY 1970

Design: Umbro With the oppressive Mexico heat in the forefront of the England camp's minds a new lightweight shirt was launched in 1970 and created from breathable airtex fabric. Worn short sleeved and with white shorts and socks it created a heroic look for Sir Alf's team. The shirt also made appearances in 1973 and 1974.

In essence this shirt again mirrored the design of the home kit (including the smart layered crew neck) with the notable exception of a sparkling yellow dot pattern throughout the main body of the shirt. Nike kits were now 100% recycled, made entirely from up to eight, recycled plastic bottles.

Training Secrets of the World’s Greatest Footballers

HOME 1970, 1973–74

Design: Umbro Surely the most iconic England outfit ever?!

This long sleeved, crew-neck jersey, paired with plain white shorts and red socks has entered English folklore as the strip worn when England FB were world champions. Since then, the design has been an influence for many subsequent England change shirts. Also worn short-sleeved.

Design: Nike

Worn in: A match all of Brazil will want to forget – the 7–1 humiliation at the hands of Germany in the World Cup semi-finals.

Worn by: Bernard, Maicon.

AWAY 1965–74

Design: Umbro Something about the simplicity of England's 1960s strips still resonates with fans – and this white shirt – long-sleeved (although short sleeves were also sometimes worn) and crewnecked – is often regarded as the definitive England outfit and was worn during the nation's most successful football period.

The 2010 World Cup in South Africa saw Brazil sporting this fine jersey, that once again sought inspiration from the side's iconic early 70s period. Launched at a lavish London event the shirt featured a silicon stripe down each sleeve and on the seams of the shorts.

Worn in: Wins over North Korea, Ivory Coast and Chile in the 2010 World Cup finals.

Worn by: An 18 year old Neymar who made his debut (and scored) against the USA in 2010.

Worn in: The superb 3–0 win for Luiz Felipe Scolari's men against Spain in the 2013 Confederations Cup final.

Worn by: David Luiz, Hulk.

Worn in: A solid 3–0 win over Sweden in 2012.

Worn by: Leandro Damiao, Paulinho.

2014 WORLD CUP

SPECIAL 2005 Design: Nike

2014 WORLD CUP

THIRD 2004–06

Nike went back to the 1970s for inspiration for their next Brazil home kit with the shirt featured the introduction of a design ubiquitous with that decade: a collar/insert combination (although ironically the Samba Boys favoured a simple crew neck during that era!)

1980 EUROPEAN CHAMPIONSHIP / 1982 WORLD CUP

Worn in: A 2009 1–1 draw with Ecuador in the 2010 World Cup Qualifying campaign.

Worn by: Júlio Baptista, Elano.

As host nations for the 2014 World Cup and with therefore no qualification campaign to battle through, it was a time of consolidation for the team. In keeping with the ethos behind the home strip, Brazil's next away kit returned to the nation's classic royal blue. The design reflected that of the home shirt (including lasercut ventilation holes on each side).

1966 WORLD CUP

After a decidedly rocky patch on the pitch, Nike decided to make the strip itself a source of inspiration. Clean and elegant, with the merest touch of green on the v-neck, the extra large green cuffs could be rolled back to reveal the nation's rallying cry 'Nascido Para Jogar Futebol' ('Born to Play Football') in a graffiti style.

Worn in: The 3–2 win over USA in the final of the 2009 Confederations Cup. Worn by: Luís Fabiano, Lucio.

One of the more mysterious kits in the Brazil canon was this black affair. Officially marketed as a third kit as part of the Nike Brazil Pitch Black Collection it was strictly speaking more of a training/leisure top as the shirt was never worn in action and, due to Brazil's tradition that only the colours of the country's flag should form part of a kit, was never going to be. An all-black version featuring tonal appliqués was also launched.

1970 WORLD CUP

Worn in: A 1–0 win over Ecuador in the 2007 Copa America under manager Dunga who had been appointed following the 2007 World Cup. Worn by: Robinho, Mineiro.

Although at first glance the side's next away kit appeared identical in structure to the home outfit it did in fact include a different, sleek v-neck. The introduction of yellow trim on the shorts and socks brought extra freshness to the design. It was not required for the 2009 Confederations Cup tournament.

1986 WORLD CUP

Worn in: Two crucial games in Euro 2004 – the penalties win over Sweden and the unfortunate 2–1 defeat to Portugal in the semi-final.

Worn by: Pierre Van Hooijdonk, Arjen Robben.

Worn in: The 1–0 defeat to France in the World Cup quarter final and the 3–0 victory over Argentina in the 2007 Copa America final.

Worn by: Juninho, Ze Roberto.

The team's new kit for the 2010 World Cup qualifying campaign saw the fripperies stripped back even further with raglan sleeves complemented by a minimalist neck design and hemline accents that were echoed on the shorts. Green made a prominent return to the socks as part of the turnover.

2013 CONFEDERATIONS CUP

After the opening game, much of Euro 2004 saw Dick Advocaat's Dutch team perform an about face again and opt for either all orange or all white kits, mixing and matching between the two outfits. The away simply reversed the design of the home.

With influence gained from the classic Brazilian away strips of the 1970s, Nike's next away kit saw a return of a nice and simple crew neck.

This outfit was never actually required in the 2006 World Cup although the shorts and socks were occasionally paired with the home shirt.

Design: Nike

1986 WORLD CUP

Worn in: Another European Championship semi-final penalties defeat – this time to Italy who triumphed 3–1.

Worn by: Paul Bosvelt, Bolo Zenden.

2006 WORLD CUP

2004 EUROPEAN CHAMPIONSHIP

2000 EUROPEAN CHAMPIONSHIP

Black played an even more prominent role in the next Netherlands kit that was to feature in Euro 2000 – a tournament that the Dutch were to co-host. A simple v-neck was the only main adornment on a very basic outfit. The strip accompanied the Dutch' unsuccessful 2002 World Cup qualifying campaign.

As the 2006 World Cup loomed Nike moved away from their recent more generic designs and instead brought in bespoke outfits for their roster. The emphasis with this Brazil kit, with its neat mandarin-style collar and shield around the badge, was on simplicity and strength.

FB

Worn in: A 0–0 draw with Belgium in the World Cup group stages – oddly the Belgians also wore their away kit.

Worn by: Marc Overmars, Ronald de Boer.

Design: Nike

Design: Nike

ENGLAND

1975 – 1986

HOME 2013–14

Design: Nike

2011 COPA AMERICA

Blue was kept on as Holland's change colour in 1998 and again became part of a design that replicated that of the home. The shorts were now also blue. In a strange move the socks were the same basic colour as the home pairs, although now the trim colour was altered.

1965 – 1981

AWAY 2012–13

Design: Nike

FB

Worn in: The disappointing 4–2 defeat on penalties to Brazil in the France 98 semi-final.

Worn by: Michael Reiziger, Jaap Stam.

AWAY 2004–06 Design: Nike

BRASIL

BRASIL

HOME 2012–13

Design: Nike

2010 WORLD CUP

Nike really hit their stride with this set of Dutch strips and took the opportunity to reintroduce black to the side's palette – the first time it had been included in a Holland shirt since 1988.

Angled stripes gave a menacing look to the shirt and accompanied Guus Hiddink's side in a tremendous World Cup tournament.

HOME 2000–02 Design: Nike

THIRD 2011–12

Design: Nike

FB

Worn in: A 2–1 defeat to France in a 1997 friendly.

Worn by: Arthur Numan, Phillip Cocu.

AWAY 1998–99 Design: Nike

BRA BRA

BRA

BRASIL

ENGLAND AWAY 2008–10

Design: Nike

2010 WORLD CUP

A first for Holland – an official third kit! Again the design reflected that of both of their other kits of the time, including tidy collar and side panels in breathable fabric. Interestingly Nike plumped for blue to trim the white shirt rather than the more predictable orange.

HOME 1998–99 Design: Nike

1998 WORLD CUP

1998 WORLD CUP

THIRD 1996–97

BRA

BRA

BRA

BRASIL

Brasil

HOME 2008–10

Design: Nike

1980 EUROPEAN CHAMPIONSHIP / 1982 WORLD CUP

BRA

Brasil

Design: Nike

BRASIL

BRASIL

1966 WORLD CUP

BRA

Worn in: An opening 1–1 draw with Germany BRA in the Euro 2004 group stages.

Worn by: Wilfred Bouma, Ruud van Nistlerooy.

AWAY 2006–08

BRASIL

2014 WORLD CUP

BRA

Worn in: A 1–1 friendlyBRA draw vs Belgium (2003) Worn by: Rafael van der Vaart, Andre Ooijer.

HOME 2006–08

BRASIL

1966 WORLD CUP

Worn in: A superb 6–1 thrashing of Scotland in the play-offs that sealed Euro 2004 qualification.

Worn by: Wesley Sneijder, Roy Makaay.

BRAZIL

2011 – 2015

FB

Worn in: An impressive group stage 3–0 win over Denmark in Euro 2000.

Worn by: Giovanni Van Bronckhorst.

Brasil

FB

Worn in: A superb 3–0 win away at Belgium in the 1998 World Cup qualifying campaign.

Worn by: Wim Jonk, Aron Winter.

Worn by: A 2–0 win over Switzerland in the group stages of Euro 96 – the only time this kit was worn.

Worn by: Edgar Davids, Clarence Seedorf.

Brasil

FB

Worn by: A crushing 7–1 demolition of Wales en route to France 1998.

Worn by: Frank de Boer, Patrick Kluivert.

Worn in: The 5–4 defeat on penalties to France that put the Dutch out of the tournament.

Worn by: Dennis Bergkamp, Jordi Cruyff.

Design: Nike

The first fixtures of the year saw a rich new Netherlands kit unveiled that followed Nike's Total 90 range (signified by the huge circle around the squad number on the front of the jersey. The shirt featured a high placed Nike swoosh and curved white piping. Latterly worn with the away strip's orange shorts.

1970 WORLD CUP

HOME 2004–06

Design: Nike

The team's first black away shirt (that mirrored the dynamic and angular approach of Nike at the time) followed the same fate as the home; it started with its original shorts before changing to a powerful all-black combo. Both sets of Dutch shirts were dual layered – a new innovation intended to regulate moisture loss.

1986 WORLD CUP

2006 – 2012

AWAY 2002–03

Design: Nike Worn originally in the side's Euro 2004 qualifiers with black shorts, following three impressive wins where the orange away shorts had been sported, the team switched kits and instead opted for all orange (in a more fluorescent hue) for the rest of this strip's lifespan.

2009 CONFEDERATIONS CUP

HOME 2002–03

Design: Nike Nike persevered with a blue change kit as Frank Rijkaard's men prepared for the Euro 2000 tournament. The black that had played such a key role in the new home kit was also utilised here combining with a delicate orange time to create a stylishly effective outfit. The collar design was standard Nike issue.

2011 COPA AMERICA

AWAY 2000–02

Design: Nike With an agenda to refresh the Dutch wardrobe, Nike introduced a blue version of the home kit as their first change outfit to form a strikingly fresh colour combination. Blue had formed an integral part of early Dutch kits. Socks and shorts reflected the functional simplicity of the home strips.

2009 CONFEDERATIONS CUP

AWAY 1996–97

Design: Nike Given that Nike's main European office is in Holland it was only fitting they took over the Dutch contract with the team preparing for the 1998 World Cup qualifiers. The flourishes of the Lotto strips were gone and in their place came this smart but simple strip. The kit also saw the launch of a new team badge

2006 WORLD CUP / 2007 COPA AMERICA

HOME 1996–97

2006 WORLD CUP / 2007 COPA AMERICA

AWAY 1996 Design: Lotto Lotto's last away kit for Holland brought a bit of 90s flair to the previously plain white shirt by adding a graduated orange band across the chest and on each sleeve – a clever way to reinforce the sense of 'orange' on the change outfit.

2013 CONFEDERATIONS CUP

BRAZIL HOME 1996 Design: Lotto One of the more adventurous kits in recent years was this last Dutch hurrah from Lotto that was worn in Euro 96. The shirt was the same as the previous, except it now also included a shadow print of Dutch players celebrating a goal, whilst actually wearing the basic design of this shirt!). Confused?

2011 COPA AMERICA

2000 EUROPEAN CHAMPIONSHIP

K N VB K N VB

1996 EUROPEAN CHAMPIONSHIP

1996 EUROPEAN CHAMPIONSHIP

1996 – 2002

K N VB

2004 EUROPEAN CHAMPIONSHIP

HOLLAND

Worn in: A 1–1 draw with Czechoslovakia and two 2–0 defeats against Italy and Poland.

Worn by: Allan Clarke – the only player to score for England in this shirt.

Worn in: 5–0 wins over Finland (1984) and Turkey (1985), bizarrely both at home!

Worn by: Bryan Robson, Mark Hateley.

Worn in: A 3–0 win over Poland en route to the infamous 'Hand of God' defeat to Argentina where the shirt was worn with blue shorts/socks.

Worn by: Gary Lineker, Mark Wright.

TRUE COLOURS INTERNATIONAL EDITION 186

Training Secrets of the World’s Greatest Footballers is a behind-thescenes look at what it takes to perform at the highest level.

Looking at every area of the game and with exclusive contributions from elite players, leading coaches and sports scientists from the world’s leading clubs – including Barcelona, Real Madrid, Manchester United, Chelsea, Paris St Germain and Bayern Munich – this expert guide reveals how sports science ensures the likes of Cristiano Ronaldo, Lionel Messi and Gareth Bale deliver super-star performances every time.

A brilliant combination of locker-room secrets and practical advice, this is a book that will interest both players and fans.

James Witts has a background in sports science, and is a writer for a number of magazines, including Cyclist, New Scientist, BikesEtc, 220 Triathlon, Runner’s World, Men’s Health and GQ. He is the author of The Science of The Tour de France, also published by Bloomsbury (2016)

240pp 230x189mm Paperback £16.99 September 2018 World rights available

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23/08/2017 16:34

SPORTS & FITNESS Do You Speak Football?

The Words and Phrases Used to Describe Football Around the World Tom Williams 192pp 198x129mm Hardback Black and white line drawings throughout Line art throughout £12.99 May 2018 World rights available

You’re Getting Sacked in the Morning The Intelligent Football Fan’s Guide to Player Contracts, Million-Pound Transfers and Premier League Big Business Daniel Geey 224pp 234x156mm Paperback Black and white line drawings throughout £16.99

An expertly compiled and utterly delightful compendium of the weird and wonderful words and phrases used to describe football around the world.

From ¡Vaya pepinazo! (‘what a great big cucumber!’), used by the Spanish to express delight at a particularly impressive long-range, curling shot, to ‘Cola de vaca’ (‘cow’s tail’), a Mexican term used to describe a player able to repeatedly change direction quickly, this unique book celebrates through more than 200 entries the rich, quirky and highly imaginative language used to describe the football’s different goals, incidents, actions and tricks.

After reading the book’s comprehensive collection of terms from more than 75 countries readers will understand that if a German fan describes a goal as a ‘Wembley-Tor’ (‘Wembley goal’) they think it was somewhat dubious and probably shouldn’t have been allowed (in reference to the 1966 World Cup Final) and if you hear an Italian supporter exclaiming ‘patate!’ (‘potato!’) they are describing a truly emphatic goal scored from long range With entries chosen for the vivid and entertaining imagery they conjure up and this is the first book to explore the global glossary of football.

Tom Williams is the London Sports Correspondent for the Agence France-Presse (AFP) international news agency, specialising in football. His work has appeared in The Blizzard and the Guardian. He has featured on BBC Radio 5 Live, BT Sport, CNN, BBC News 24, BBC World Service and talkSPORT (among many others). He has 37.3k Twitter followers.

Fans - and the media - are increasingly curious to know how football really works… Now leading Premier League lawyer Daniel Geey lifts the lid on the inner workings of modern football. Whether it is a manager being sacked, the signing of a new star player, television rights negotiations, extreme player misconduct or the millionpound club takeovers, lawyers remain at the heart of all football business dealings. Structured to follow the course of the football season and made up of over 80 hugely entertaining standalone essays, the book will include real-life club and player examples and insider anecdotes. Insightful, enlightening and thought provoking, this is a unique book on an increasingly topical subject written by a respected authority. The book will provide football fans with a clearer and entertaining understanding of on and off-field football matters.

Daniel Geey is the UK’s most highly respected sports, competition and regulatory lawyer. His clients include Premier League and Champions League football clubs, agencies, rights holders and other sports companies. He advises on football transfer, regulatory, disciplinary, commercial and broadcasting issues in relation to Premier League, Football Association, Football League, UEFA, FIFA and MLS rules.

July 2018 World rights available

You Can’t Win Anything With Kids A History of the English Premier League Told Through Quotes Gavin Newsham

240pp 198x129mm Hardback £9.99 July 2017 World rights available

Relive the highs and lows, the drama and fun of 25 years of the English Premier League through this exceptional compilation, which brings together the very best quotes, comments and soundbites to tell the story of each incident-packed season.Remember Kevin Keegan’s on-air meltdown? Or Paolo Di Canio’s shove?

How about those jaw-on-the-floor goals like Tony Yeboah’s volley or Sergio Agüero’s last gasp title-winning goal for Manchester City? And what about some of those teams that set the competition alight – like swash-buckling Newcastle, all-conqueringManchester United and Arsenal’s fabled ‘Invincibles’?

All the Premier League’s sensational stories, extraordinary incidents and dazzling moments are told here through the voices, views and reflections of the managers and players involved.‘You Can’t Win Anything With Kids’ also provides the perfect opportunity to enjoy some of the funniest, most insightful and sometimes perplexing soundbites from the last 25 years, from the endlessly amusing spat between José Mourinho and Arsène Wenger to Jürgen Klopp’s off-the-wall reflections, Eric Cantona’s deeply philosophical musings and, of course, Alan Hansen’s profoundly misplaced pronouncements…

Gavin Newsham is a sportswriter who has written for the Guardian, the Sunday Times and Observer. He currently writes on sport for the Sun and was awarded the National Sporting Club Best New Writer in 2004.

National Football Museum is the biggest and best football museum in the world. @FootballMuseum

25

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GREEN TREE Breaking Mum and Dad Anna Williamson

With more than 1 in 10 new parents experiencing post-natal depression and anxiety, and after suffering the traumatic birth of her son, and herself being diagnosed with post-natal anxiety and birth trauma, Anna Williamson uncovers the real thoughts, feelings and behaviours that many of us experience in those first few weeks and months after becoming a parent.

From ‘I’m struggling to love my baby’ to ‘I miss my old life’ and ‘Will I ever feel like “me” again?’ to ‘I’m anxious about having sex’ this book will help new parents cope with the often taboo topics that we ALL encounter.

Anna Williamson is a television presenter, radio broadcaster, life coach, counsellor and Master NLP practitioner. She lives in rural Hertfordshire with her husband and baby. Anna is also an Ambassador for Mind, The Princes Trust, The Young Variety Club and Childline. Her goal is to continue to de-stigmatise mental health, giving young people a platform to be listened to.

208pp 216x135mm Paperback £12.99 March 2018

Dr Reetta Newell is a Clinical Psychologist, and runs a private practice specialising in working with children and families. She provides psychological assessment, consultation, formulation and therapy to individuals and families. She works with lots of clients with anxiety. She lives in Hertfordshire with her husband and two children.

World rights available

Breaking Mad The Insider’s Guide to Conquering Anxiety Anna Williamson

Welcome to the therapist in your pocket – full of anxiety-busting advice, read this book to learn how to live better and restore your confidence when panic attacks.

Drawing on her own personal experiences with anxiety, therapist Anna Williamson offers easy to follow, expert guidance, alongside clinical psychologist, Dr Reetta Newell.

Breaking Mad is packed with coping methods and solutions for those everyday moments where you need a helping hand. From recognising the first warning signs of anxiety, to coping with a panic attack or social anxiety, Anna and Reetta will be with you every step of the way, offering practical strategies and straightforward guidance whenever and wherever you might need it. Whether at home, on the bus, at college, just before a meeting, or even having a meltdown in the work toilet cubicle, Breaking Mad is here for you. So welcome to the club – it’s time to tackle anxiety head on!

208pp 216x135mm Paperback £12.99 February 2017 Rights sold: German, Portuguese

Anna Williamson is a television presenter, radio broadcaster, life coach, counsellor and Master NLP practitioner. She lives in rural Hertfordshire with her husband and new baby. Anna is also an Ambassador for Mind, The Princes Trust, The Young Variety Club and Childline. Her goal is to continue to de-stigmatise mental health, giving young people a platform to be listened to.

Dr Reetta Newell is a Clinical Psychologist, and runs a private practice specialising in working with children and families. She provides psychological assessment, consultation, formulation and therapy to individuals and families. She works with lots of clients with anxiety. She lives in Hertfordshire with her husband and two children.

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GREEN TREE Fear-Free Food

‘Clean’ eating trends have instilled feelings of guilt and fear around food for many of us. In Fear-Free Food, nutritionist Nicola Hobbs shows you how eating ‘clean’, counting calories and following rules doesn’t make you healthier or happier.

Written with knowledge, personal experience and passion, Nicola has prepared over 80 balanced and delicious recipes, meal plans, nutrition advice, and mind-set techniques, to help you let go of any fear and anxiety around food and restore a healthy balance to your life.

The Balanced Alternative Nicola Jane Hobbs 208pp 235x208mm

Nicola Jane Hobbs is an evidenced-based nutritionist, lifestyle consultant and yoga teacher. She has a Master’s degree in Psychology with a research interest in eating and exercising psychology. Nicola coaches individuals to help them restore a healthy relationship with food, their body, and themselves. She is also the author of Yoga Gym (Bloomsbury, 2015) and Thrive Through Yoga (Bloomsbury, 2017).

Paperback Colour photography throughout £12.99 March 2018 World rights available

The Fear-Free Full English

PART 2 Before I start this section, I want to highlight that Fear-Free Food is not primarily a nutrition book. In fact, you’ve probably read so much about nutrition you could write your own book! What Fear-Free Food is, is a book about eating with a bucket load of delicious recipes.

Saying that, Fear-Free Food isn’t about ignoring nutrition altogether. It’s not about eating with complete disregard for the impact food will have on your health, nor is it about obsessing over nutrients.

It’s about balance: being mindful but not neurotic, aware but not obsessive, and always remembering that nutrition is just one element of eating – pleasure, intuition, tradition, practicality, and connection are important too.

I also felt it was important to include a section on nutrition to dispel common nutrition myths that can make us feel anxious or guilty around food and to give you the confidence to make food choices that you know will nourish you.

My hope is that, after reading this section, you have a deeper understanding of how amazing food can make you feel based on the nutrients it contains. This awareness will help as you get to know your body and find a way of eating that works for you. For example, you may feel great having the Asian Pulled Chicken Salad (p.x) for lunch but when you have the Spicy Sweetcorn Soup (p.x) you hit a mid-afternoon slump.

Having a basic knowledge of nutrients means you can identify that chicken is a protein-rich food whilst the soup is fairly low in protein so choosing meals that are slightly higher in protein for lunch may work better for

2

Fear-Free Food

Nothing says Sunday morning quite like a full English breakfast and a steaming hot mug of tea The Fear-Free Full English gives a nutritious and delicious twist to the traditional ‘fry up’, with the addition of hummus, avocado, and sweet chili sauce.

Choose your favourite bread to serve alongside it and feel free to serve your eggs however you like them. I’ve given instructions for poached eggs but mix it up with scrambled, boiled or fried eggs if you prefer. you (and you can save soup for the evening instead because it is delicious!). Likewise, you may feel great having the Cherry Bakewell Muesli (p.x) for breakfast but find that the Beetroot Boiled Eggs (p.x) don’t fill you up. Knowing that the oats in the muesli are a great source of carbs means you can experiment serving a carb-rich food like a couple of slices of toast with your eggs to give you the energy you need.

You will get the most of this section if you put your current beliefs about nutrition to one side and open your mind to the possibility that the thoughts you currently have may be wrong (because a lot of the information out there is wrong!).

For years, I thought I knew exactly what my body needed and made up rules based around what I believed about nutrition. My beliefs weren’t plucked out of thin air – they were based on expert advice.

But, looking back, I was only listening to experts who agreed with what I already thought. Seeing as you can find scientific evidence for virtually every idea about nutrition out there, it’s important that you read this section with an open mind so you have the opportunity to discover knowledge that can help you build a fear-free relationship with food.

1. Bring a pan of water to a gentle simmer. Crack one egg into a small dish, tip it gently into the water, and leave to poach for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.

Repeat with the remaining eggs, poaching 2-3 at a time as you get more confident with poaching. Once poached, leave the eggs to one side for reheating later.

2. Heat a large frying pan and add the oil. Place the tomatoes in the pan, cut side down, add the mushrooms and fry for 4-5 minutes, turning the tomatoes over after 3 minutes. Add the spinach to the pan with a splash of water for the final 2-3 minutes and cook until wilted. Sprinkle the vegetables with salt.

3. Toast the bread and bring a large pan of water to boil. Gently add all the poached eggs to the boiling water for about 1 minute to heat through. Remove and place on kitchen paper.

4. Spread four slices of toast with hummus, top the other four with the mashed avocado and divide between four plates. Place a poached egg on each slice of toast, divide the vegetables evenly, sprinkle with the torn basil leaves and drizzle with sweet chilli sauce.

I only provide basic information so if you think you need personalised support from a professional, especially if you are extremely undernourished or have health issues, then please seek it. You can find more information and support at www.FearFreeFood.co.uk.

3

The Girls’ Guide to Growing Up Great Sophie Elkan with Laura Chaisty and Dr Maddy Podichetty

192pp 234x153mm Paperback Black and white line drawings throughout April 2018

• 8 eggs • 1tbsp olive oil • 4 tomatoes, halved • 100g button mushrooms, quartered • 4 handfuls spinach • ½ tsp salt • 8 slices bread • 200g hummus, shop bought or homemade (use the hummus guide on page p.x) • 200g avocado, mashed • 8-10 basil leaves, torn • Sweet chilli sauce

This sections starts off with what nutrients are before debunking common nutrition myths.

part 2 – fear-free nutrition

£10.99

Serves 4

part 2 – fear-free nutrition

7

This is a positive and empowering guide for girls who are starting to go through puberty, or are just interested in what’s in store. With chapters on bodies and bodily changes, friends and feelings, cyber-bullying, sex and sexuality, it encourages girls to face head on the changes coming their way, recognizing the bumps on the road ahead, and helping them to understand their bodies.

Featuring witty and original illustrations from Flo Perry and the space for doodles makes this a fun and interactive guidebook, with age-appropriate levels of detail and no-nonsense facts.

Sophie Elkan is a marketing and PR consultant. She has worked for Marie Claire, Woman & Home, Options, 19 and Mizz. @sophieelkan Contributing author Laura Chaisty has over fifteen years’ experience as a practicing Art Psychotherapist. Contributor Dr Maddy Podichetty is a GP based in Oxford.

Illustrator Flo Perry is a Senior Editor at BuzzFeed. @FloPerry

World rights available

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GREEN TREE Get Well Soon Nick Duerden

If you were diagnosed with a condition for which there was no known cure, what would you do?

This is Nick Duerden’s memoir about a long period of ill health, and how he was forced to plunge into the often bewildering ¬– but increasingly blossoming –¬ world of alternative therapy in pursuit of a cure.

Get Well Soon is a memoir that focuses on the journey all of us will at some point have to face: the abrupt obligation to start living better, wiser, healthier, to be kinder to our minds and bodies. It is honest, and funny, and ultimately optimistic.

Nick Duerden is a writer and freelance broadsheet journalist. He is the author of two novels and a memoir on fatherhood, and has appeared on BBC Radio 4 and 5 and Sky News. He has written widely on the arts, travel and health. He lives in London with his wife and two daughters.

240pp 234x153mm Paperback £12.99 February 2018 World rights available

Difficult Patients Peter Dorward

A fresh and distinctive take on a practising GP’s hardest cases – ranging from the everyday to the tragic, grotesque and humorous.

Every doctor is haunted by memories of difficult patients.

People whom, despite all of their patience, persistence, the best communication, diagnostic and reasoning skills, they haven’t helped.

The relationship between doctors and patients can be freighted with mutual bafflement, hostility and pain. These are the stories of Dr Peter Dorward’s hardest cases, including his worst failures (and a few triumphs). Within these Peter explores the philosophical problems and contradictions entangled in the practice of medicine, showing how, despite its vast resources, it is so often destined to fail people.

Peter Dorward has thirty years’ experience practising as a doctor in Edinburgh. He has a long-standing interest in medical ethics and philosophical problems in clinical practice. He has also worked as a scriptwriter for television dramas and was a medical consultant on Bramwell, a medical drama which ran for a number of series on BBC 1.

256pp 234x153mm Hardback £16.99 May 2018 World rights available

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GREEN TREE The Breathing Revolution Yolanda Barker

We breathe over 20,000 times a day. But most of us don’t breathe properly – years of stress and anxiety mean we breathe through our chest, forgetting to use our diaphragm and stomach. We shallow breathe, we hold our breath – all bad for us. Breathe badly and it affects everything we do. Hold your breath and your blood pressure goes up, your physiology is affected. Learn to breathe correctly and you will be calmer, lose weight, sleep better.

Yolanda Barker has developed a seven day breathing programme for anyone and everyone – to re-teach us how to breathe and to experience the benefits of harnessing our breath. With accompanying audio meditations/guidance this is the must read book for anyone looking to banish anxiety and find inner calm.

Take a deep breath – and learn how to breath again.

Yolanda Barker is a film maker and yoga teacher, based in London.

160pp 234x153mm Paperback £12.99 May 2018 World rights available

Menopause The Change for the Better

All women experience the menopause, and in their own unique way. This easy to read and understand guide, written by menopause experts, is designed to help women think about what’s right for them. This book explores the facts, the myths, different approaches to menopause – including natural and medical options – and looks at what you might expect, including quotes and stories from women sharing their own experiences.

You’ve been through puberty and survived. If you’re about to enter a new phase of your life it’s up to you how you approach it. So let’s start talking about the menopause.

208pp 234x153mm Paperback £12.99 September 2018 World rights available

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CO N WAY The Girl Outdoors

An adventurous best mate in book form, The Girl Outdoors offers up support and knowledge and empowers the reader, whether she’s thinking about cycling the length of Vietnam or just needs some help fixing her bike. Packed with stunning photography, the book is organised into four main parts:

The Wild Girl’s Guide to Adventure, Travel and Wellbeing Sian Anna Lewis

• Active Outdoors, showing you how to get to grips with the wildest activities on land and water. From mountain biking to climbing and surfing to kayaking, not forgetting night hiking and paddleboard yoga!

The wild girl’s guide to adventure travel and wellbeing

• Wild Adventures, taking you that bit further with your outdoor skills, from canoe camping to cycle touring, building your own wild house and holding mini festivals • Wild Cooking, Crafts and Wellbeing looks at the everyday wild lifestyle, showing you how to build a fire, easy foraging, growing your own fruit and veg, getting to grips with outdoor photography and keeping up energy levels with delicious recipes

192pp

THE GIRL DOORS U Tthroughout ColourO photography • Wanderlust takes it further, giving sensible advice on planning for weekends away and longer trips, essential kit lists and tips 246x189mm Paperback £14.99

on long-term backpacking and travelling, as well as working and volunteering abroad

April 2018 World rights available

Scattered throughout there are enticing ideas for fabulous adventures all over the world, from canoe camping in Canada to hiking in the Arctic Circle. Whether it’s going on a physicallydemanding adventure or making cordial from homegrown flowers, this beautiful book is packed with inspiring and attainable ideas for the wild life.

Sian Anna Lewis is the active travel columnist for the Independent, and has written for Lonely Planet, Digital Camera Magazine, Countryfile, The Guardian, the Sunday Times Travel Magazine and British Airways Magazine. She is also a published photographer. Her popular blog The Girl Outdoors has a 15,000 monthly readership and she has 8,000 active fans on social media. thegirloutdoors.co.uk / @sianannalewis

I N

W I L D S WImmINg Human beings are 60% liquid,

and perhaps it is no surprise that stepping into water can feel like coming home. immersing yourself in an empty lake or the rolling ocean can free your mind; stretch out your limbs and wash away the stress of the outside world. of course, it can also feel bloody freezing, and like your nipples are about to fall off. but honestly, despite all the times i have teetered on a riverbank or sat in a warm car looking with alarm at the frosty ocean, i have never, ever, regretted a wild swim. Jumping off rocks in limpid greek coves, night swimming surrounded by sparkling bioluminescence, losing all feeling in my toes in the cornish sea on new year’s day – they are all grouped together in my mind as the happiest of times. even if you only ever stick to being a fairweather, heat wave swimmer, round up your mates and give the life aquatic a try. you might just find your inner mermaid.

■ only swim sober (save your picnic booze for afterwards) ■ always check the depth of the water first. Search out an easy exit point before entering the water ■ ■

23

Safety

IN WATER

W A T E R

avoid swimming alone Wear swim sandals with a good grip

when on rocks

Wear a wetsuit in colder weather Have a plan for warming up as soon as you get out ■ if you encounter weeds, don’t panic. they are easiest to navigate by floating gently through ■ avoid swimming in city rivers – the water can carry harmful bacteria ■ lakes and ponds can be home to other nasties such as blue-green algae, a scum on the surface of the water that can make you sick. avoid swimming in stagnant water.

■ ■

Cliff jumping flinging myself off a cliff face and free falling into the sparkling ocean is one of my favourite ways to both delight and terrify myself. cliff jumping is wild, joyous and a little bit like being James bond. but it is also a pursuit to treat with a lot of respect. if you want to jump into water from any height, make sure you carefully check the depth of the water below first, including scouting for any submerged rocks and ledges. i recommend finding somewhere where you

T R A I L

R u N N I N g

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T R A I L R u N N I N g

DIRT ROCK SNOW

g e t o f t H e r o a d and into the mud: trail running might just spoil you for tarmac for life. taking to the trail is, for me, a million miles more interesting and engaging than pounding the pavement. trails are beautiful, quiet, and ever-changing with the weather and the seasons. plus negotiating mud, rocks, tree roots and the occasional squirrel keeps your brain engaged and your legs and feet working in a less repetitive way, which can lead to fewer injuries. flying along through the forest or along a coast path feels simple and free, but trail running does require a little more planning than a city run. if you want to try the road less travelled my tip is to start out with a gentle jog along a coast path. as long as the ocean is on the right side of you, you’ll always know exactly where you are, and if you knacker yourself out you can easily turn around and head home. then build up your fitness and your confidence with runs in parks and on commons before you plunge into empty woodlands and the wider wilderness.

Hat or cap Head torch phone Sunglasses Sun cream ■ Small first aid kit (see page xxx for what to pack in it) ■ energy gels ■ Mosquito spray ■ ■ ■ ■ ■

kit liSt

Running tights ■ Sports bra ■ vest ■ lightweight waterproof running jacket ■ waterproof trainers ■ water (a handsfree hydration rucksack is the best option) ■

The rules of the trail one of the joys of outdoor running is that you can be completely alone, surrounded by the wild world. the flipside is that you need to take safety precautions in case you manage to hurt yourself or get lost. carry a fully charged phone and a waterproof map of your route, and let someone know where you’re headed before you go. i usually plump for clearly marked walking routes and bridleways. leave plenty of time before sunset, and carry a head torch in case you get caught out after dark. if you don’t relish the idea of running solo then scout out a local runners’ group to join – you’ll gain some trailmad mates and learn new local routes you can revisit together or alone.

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CO N WAY Mapping Shakespeare An exploration of Shakespeare’s worlds through maps

William Shakespeare’s lifetime (1564–1616) spanned the reigns of the last of the Tudors, Elizabeth I and the first of the Stuart kings, James I and the changing times and political mores of the time were reflected through his plays.

Jeremy Black

This beautiful new book looks at the England in which Shakespeare worked through maps and illustrations that reveal the way that he and his contemporaries saw their land and their place in the world.

192pp

It also explores the locations of his plays and looks at the possible inspirations for these and why Shakespeare would have chosen to set his stories there.

255x255mm Hardback Colour maps and illustrations throughout £25.00 April 2018 World rights available

Jeremy Black is Professor of History at the University of Exeter.

He has written extensively on the history of mapping and its relationship to history and culture, and has lectured extensively around the world. Recent publications for Bloomsbury include: Metropolis (2015), Maps of War (2016) and the forthcoming Mapping Naval Warfare (2017).

ALSO AVAILABLE Metropolis Mapping the City Jeremy Black £35.00 Rights sold: Japanese, German, simplified and complex Chinese, Korean

In Their Own Words 2 More letters from history The National Archives

304pp 255x205mm

A fascinating collection of letters, memos, notes and other missives from the great, the good and the downright wicked.

Letters, postcards, notes and telegraphs from the great and the good, the notorious and the downright wicked, shine a spotlight on a range of historical events and movements providing an immediate link to the immediate and much more distant past. Including letters from: Sir Arthur Conan Doyle, Mikhail Gorbachev, Lucien Freud, Barbara Hepworth, Nelson Mandela, Gandhi and George Washington among many others. The subjects covered include suffragette disturbances, obscene publications, relations between international leaders and child emigration including the Kindertransport.

Facsimiles of the letters are accompanied by commentary that brings them into context.

This title is authored by a group of specialist archivists at The National Archives, each of whom has a particular area of expertise in a different aspect of the past.

Hardback £25.00 September 2018 World rights available

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N AU CO N WAY TICAL Sir John Franklin’s Erebus and Terror Expedition Lost and Found Gillian Hutchinson

In 1845, British explorer Sir John Franklin set out on a voyage to find the North-West Passage – the sea route linking the Atlantic Ocean to the Pacific. The expedition was expected to complete its mission within three years and return home in triumph but the two ships, HMS Erebus and HMS Terror, and the 129 men aboard them disappeared in the Arctic. The last Europeans to see them alive were the crews of two whaling ships in Baffin Bay in July 1845, just before they entered the labyrinth of the Arctic Archipelago.

The loss of this British hero and his crew, and the many rescue expeditions and searches that followed, captured the public imagination, but the mystery surrounding the expedition’s fate only deepened as more clues were found. How did Franklin’s final expedition end in tragedy? What happened to the crew?

176pp 246x189mm Paperback Fully illustrated throughout £18.99 July 2017 World rights available

The thrilling discoveries in the Arctic of the wrecks of Erebus in 2014 and Terror in 2016 have brought the events of 170 years ago into sharp focus and excited new interest in the Franklin expedition. This richly illustrated book is an essential guide to this story of heroism, endurance, tragedy and dark desperation.

Gillian Hutchinson is Curator Emerita at the National Maritime Museum Greenwich, where she was Curator of Archaeology and Curator of the History of Cartography from 1980 to 2015.

The National Maritime Museum is the world’s largest maritime museum, telling stories of Britain’s epic relationship with the sea – global exploration, cultural exchange and human endurance.

South The Race to the Pole Edited by Pieter van der Merwe and Jeremy Mitchell

The story of the great era of polar exploration and the men who led the expeditions: Robert Falcon Scott, Roald Amunsen and Ernest Shackleton.

The late 1890s saw the start of a ‘heroic age’ in polar exploration.

This book tells the story of three men who were to embody the spirit of the time – driven by courage, determination and ambition, to be the first to discover the South Pole – Robert Falcon Scott, Roald Amundsen and Ernest Shackleton from 1901–14. South: the Race to the Pole, documents the achievement and tremendous hardships that the expeditions endured. The book reflects new research and discoveries as well as more recent attempts in travelling to the Pole, in addition to containing a host of images from the expeditions.

Pieter van der Merwe MBE is General Editor of Royal Museums Greenwich.

208pp 246 x 189mm

Jeremy Michell is an editor and researcher at the Royal Museums, Greenwich.

Paperback with flaps £18.99 August 2018 World rights available

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N AU T I C A L The Sailing Bible

The Sailing Bible is the complete, hands-on manual packed with detailed step-by-step diagrams, lively action photos, and helpful advice on getting the most out of your sailing at whatever level.

Whether you are a dinghy or yacht sailor just learning the basics or wanting tips on sailing with the best, this is the book that will give you all the answers you are looking for.

The Complete Guide for All Sailors from Novice to Experienced Skipper

It’s all in here!

• What type of dinghy or yacht?

• Cruising and racing • Launching, helming and capsizing • Mastering the trapeze • Sailing with a spinnaker • Managing a crew • Reading the weather • Racing techniques and tactics • Buoyage, tides, charts and navigation • Anchoring and marina berthing • Knots, ropes and flags • Boat etiquette and seamanship • Rules of the road, safety and emergencies • Boat maintenance and repair

400pp 244x193mm Hardback Illustrated throughout £25.00 May 2018 World rights available

L E A R N I N G TO S A I L – T H E 3 6 0 - D E G R E E S A I L I N G C I R C L E

and much more...

This second edition has been revised throughout and brought completely up-to-date, including new techniques and new approaches to navigation, communication and first aid.

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The 36O-degree sailing circle Sailing allows you to harness the free power of the wind to sail in any direction. A dinghy or yacht can even sail close to the direction the wind is blowing from, unlike the old square-riggers, which could only sail where the wind would take them.

Sailing towards the wind Sailing as close as possible towards the wind is known as ‘beating to windward’. Despite centuries of development, a sailboat cannot and never will be able to sail directly into the wind, which is the ‘no-go zone’.

The only way you can sail through the no-go zone is to ‘tack’: changing direction by going through the wind so that the wind blows on the other side of the sails. A series of tacks will eventually lead you to a point that is directly upwind.

The type of boat and its rig will determine how close it can really sail towards the wind. Beating to windward at an angle of about 30 degrees to the wind direction is optimum for a racing boat, but the q Changing direction. These yachts are approaching on a run, gybing from starboard to port tack, and then heading up on to a beat.

angle may be greater than 45 degrees for a less efficient cruising boat.

Sailing across the wind When you move the bow further away from the wind, so that it is blowing more on to the side of the boat, this is called ‘bearing away’.

When the wind is coming from the side of the boat, this is called ‘reaching’. This may be a ‘close reach’ with the wind blowing partly from in front, a ‘beam reach’ with the wind blowing directly from the side, or a ‘broad reach’ with the wind blowing partly from behind.

Reaching is generally the fastest and most enjoyable point of sailing for all boats, with the wind direction allowing the boat to be driven forwards at maximum speed and comfort.

Points of sailing

Sailing with the wind If you move the bow further away from the wind (bear away) so that the wind is blowing from behind the boat, you are ‘running’. If the wind is blowing from directly behind, you are ‘running dead downwind’.

Contrary to what you might expect, this is not a particularly enjoyable way to sail. The wind is only blowing on to the ‘windward’ (closest to the wind) side of the sail, pushing it along like an old square-rigged sailing ship. Without an extra downwind sail, known as a ‘spinnaker’ (a large lightweight sail), the boat will feel quite slow as it is not well powered by the wind.

It may also feel unstable, because it is a lot more difficult to maintain balance and prevent rolling with the wind blowing from behind, particularly if there are waves.

Sails are controlled by ropes known as ‘sheets’. They are pulled in tight when sailing close to the wind, eased out when sailing across the wind, and eased all the way out when sailing with the wind behind. The transition from beat to beat is a tack; the transition from run to run is a gybe.

Close reach

Wind Beating on starboard tack

Head-to-wind and tacking

Beating on port tack

‘It’s a beautifully designed book, with glossy photos, diagrams and clear text, and a great read whether you’re just starting out or looking to improve your skills’ Practical Boat Owner

Close reach

No-sail zone

Beam reach

Beam reach

D I N G H Y S A I L I N G – W H E R E TO S A I L

Where to sail

There’s nothing better than sailing where it’s sunny and warm.

These sailors are waiting for the afternoon breeze in the Med.

Launching off a sandy beach on to smooth water with a fair wind and warm sun sounds like sailing perfection. But everything is not always Broad reach as it appears. The sand may be too soft to push your boat to the Running downwind on port water, the water may shelve steeply from the shoreline,tack, rocks priormay to gybing on to starboard tack. be hidden beneath the surface, or perhaps there’s no one to help if things go wrong!

Heading Safety up u The engine gear shift must be in cover If you ‘head up’ to windward thecover when neutral if the boat is anywhere Always sail with safety boat will you sail on broad reach, near people in the water. Better arealearning, and, beam if possible, reach, close reach beat still, turn off the ignition. when youand are then experienced as well. to windward, followed by a tack Safety cover should be provided u This Laser 2000 dinghy is through the zonesafety to complete by ano-go qualified boat driversailing at maximum Sailing clubs speed on a broad reach. a full 360-degree sailing who knows howcircle. to handle a rescue Join a sailing club and enjoy the boat in close proximity to a dinghy, following benefits: which may be capsized with crew u The club will be situated in a in the water. Beware of rescue by good sailing location. If you a well-meaning but inexperienced have problems with rigging, powerboat driver: an experienced launching, landing or simply powerboat driver will be able to don’t know if it is safe to sail, manage the propeller and the other members can help. movement of his boat without u The club will provide storage inflicting injury. for your boat and changing Golden rules for safety boat facilities. Most clubs will drivers are: also provide catering and u The driver must always wear a kill organise off-water social cord, which will cut the ignition if events. he leaves the controls.

‘Lavishly illustrated, sharp photography ... a first-class introductory text’ Yachting Monthly

Broad reach

Beware gybes If you bear away further from the wind, so that it is blowing from behind on the other side, the boat will be ‘running by the lee’. You need to be careful. The wind may suddenly get behind the mainsail and slam the boom over (‘gybe’).

You must always ensure that when you gybe it is intentional, and everyone is aware. In a safe gybe, the mainsail swings in a controlled way across the boat.

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p A shallow launch ramp with a smooth

u The club will organise regular racing and sailing courses for its members. This is a great way to improve and to make friends. u The club will provide reliable safety boat cover during events.

surface clear of seaweed or slime is the easiest place to launch and retrieve a dinghy.

equipment and tuition suitable for all standards. Beach club holidays cater to a broader recreational market and are not likely to have the same choice of dinghy or cat sailing gear.

Warm weather and a relaxed atmosphere can give a great introduction to sailing. Dinghy sailing back home may be different and more challenging, with tidal waters and difficult weather, but you can rest assured it will be just as much fun.

Learn to sail on holiday Beach club holidays with organised dinghy sailing provide great opportunities. You can learn to sail in a warm location with tuition from professionals. You can try a wide range of equipment, with a safety boat on hand. Be aware though that the different holiday operators vary greatly. For instance, a specialist sailing company such as Minorca Sailing or Wildwind (based in Greece) provides top levels of

Safety boat cover

q Some facilities have slipways and pontoons.

You should find quality safety boat cover: ★ On sailing holidays at beach clubs and similar operations. ★ On a sailing course staged by a school, club or activities centre. ★ During a regatta or organised sailing event. ★ During organised racing by a sailing club.

u Avoid sailing without safety cover – you never know when it might be useful!

First Aid at Sea Douglas Justins and Colin Berry

This fully updated new edition of First Aid at Sea provides an easy-toaccess instant guide to emergency first aid for all seafarers: • Colour coded thumb index of emergencies for quick reference • Concise descriptions of medical conditions

30pp

• Prioritised list of treatments

170x250mm

• Ringbinding and waterproofed pages to withstand use at sea

Paperback

‘A highly practical on-board emergency tool written by doctors who sail’ Yachting Monthly

£12.99 October 2018

‘Everything you’d expect, from the CPR ration you’ve forgotten... to cuts, injuries, poisoning and broken bones, is here’ Classic Boat

World rights available

DROwNING AND HyPOTHERmIA

Drowning & Hypothermia DROWNING Resuscitation of an immersion victim at sea may be complicated by four factors: 1 Injury or sudden illness may have caused the fall into the water in the first place.

2 There may be a spinal injury (after diving accident or fall).

3 Death due to heart failure or asphyxia may occur immediately on entering the water.

4 Survival in the water will lead to hypothermia, which may cause unconsciousness without inhalation of water into the lungs. A crew member overboard wearing a lifejacket is at risk of hypothermia. A victim of hypothermia may appear pulseless and dead but full revival is possible.

In ideal circumstances start rescue breathing in the water, but this is very difficult, and another crew member should not be put at risk.

Treatment 1 Danger – ensure that the rescuers are safe: DO NOT create a second victim.

2 BLS: Basic Life Support (pages 18–20).

Start with 5 rescue breaths before starting chest compressions and CPR cycle.

DO NOT waste time trying to empty water from the victim’s lungs.

Regurgitation is very common. Turn victim on to side, clear mouth, turn on to back, resume CPR. 3 Prevent cooling. Remove wet clothing and cover with dry sleeping bag or towels.

4 Recovery position if breathing.

5 Treat for shock. Horizontal or legs elevated. Delayed collapse is very common after immersion.

6 Immersion victims will usually be cold and possibly unconscious. Although the victim may appear lifeless full recovery is possible after rewarming. This may be difficult to achieve in a small yacht but resuscitation and warming should be continued for as long as possible.

7 Breathing problems can develop up to 72 hours after immersion. All immersion survivors who inhaled water should go to a hospital.

• • •

First Aid Kit HYPOTHERMIA

FIRST AID TRAINING

Hypothermia may follow immersion (sudden) or prolonged (slow) exposure on deck. Symptoms include: shivering, irritability, lethargy, stumbling, slurred speech, loss of memory. The victim progressively develops cold, pale skin, slow breathing and a slow weak pulse, leading to collapse and unconsciousness.

People who have drunk alcohol are particularly vulnerable to hypothermia.

A basic knowledge of First Aid is especially important for seafarers.

There are many instances such as drowning or choking where instant action is needed and there is no time to ‘stop and read the book’. Whilst this book gives instructions in dealing with most common emergencies, formal training is extremely worthwhile. In Great Britain training courses are organised by the RYA, British Red Cross Society, St John Ambulance and many local yacht clubs.

Treatment 1 Observe carefully for 60 seconds for any signs of breathing or other signs of life.

2 If breathing: Put into recovery position (page 18) and commence rewarming.

3 If no breathing and no signs of life: BLS as for drowning. Start with 5 rescue breaths then chest compressions and CPR cycle.

• •

4 Keep hypothermia victims horizontal; use gentle movement.

5 Commence rewarming: replace wet clothing if possible and move out of the wind. Use sleeping bags, dry fleeces; warm with another crew member (buddy warming).

6 Give hot sweet drinks if conscious.

DOSAGE 1 tablet (4 mg) 3 times daily

Co-amoxiclav*

600 mg every 6 hours

Erythromycin

250 mg every 6 hours

Tetracycline

1 tablet (250 mg) 4 times a day Apply twice daily

Chafed or dry skin Moisture cream

Apply as often as necessary

RECOMMENDED BASIC FIRST AID KIT

Constipation

Sennoside tablets

2–4 per day

Diarrhoea

Loperamide

2 capsules initially then 1 at each loose stool

NOTE: In addition to the main kit it is useful to keep a more accessible small kit for items such as adhesive plasters, seasickness tablets, sunblock cream etc. Store this in the heads or galley and keep the main kit sealed for more serious occasions.

Ear infection (external) Corticosteroid/antibiotic drops Apply every 6 hours

• Alcohol swabs • Assorted adhesive plasters • Adhesive elastic strapping 75 mm x 1

• Adhesive suture strips (e.g. Steristrips™)

• • • • •

10

GENERIC DRUG NAME Chlorpheniramine

Antibiotics

Athlete's foot Miconazole

• Adhesive waterproof Once breathing is established, turn to recovery position, replace wet clothes and insulate.

AILMENT/USE Allergies

• •

strapping Cotton bandages 50mm x 2 Cotton buds Cotton wool Crepe bandage 75 mm x 2 Disinfectant solution (antiseptic) Disposable gloves Eye pad

• Finger bandage • Forceps • Gloves • Paraffin gauze sterile • • • • • • • • •

dressings Petroleum jelly Safety pins Scissors Splints Sterile non-adhesive dressing (eg Melolin™) Thermometer Triangular bandage x 2 Tweezers Wound dressings (1 large, 1 medium)

Eye infection Chloramphenicol ointment or drops Apply every 3–4 hours Indigestion

Omeprazole

20 mg twice daily

Pain relief

Ibuprofen**

400 mg every 8 hours, after food

Paracetamol

1g every 6 hours

Dihydrocodeine

1–2 tablet(s) (30 mg) up to 6 hourly

Seasickness

Cinnarizine (Stugeron)

2 tablets 2 hrs before travel then 1 every 8 hours

Skin infection Fucidin ointment Stings & itches Calamine lotion Sunscreen

Waterproof sunscreen SPF 50+

Toothache

Oil of cloves

* Anyone allergic to penicillin should not take Co-amoxiclav. ** Ibuprofen should not be given to asthmatics or anyone with stomach ulcers or allergy to aspirin-type drugs.

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N AU T I C A L World Cruising Destinations An Inspirational Guide to all Sailing Destinations Jimmy Cornell & Doina Cornell

448pp 236x187mm Paperback £45.00 November 2017

‘What Jimmy Cornell doesn’t know about cruising isn’t worth knowing’ - Yachting World One of the most influential cruising yachtsmen writing today, Jimmy Cornell has sailed over 200,000 miles on all the oceans of the world, including three circumnavigations and voyages to the Arctic and Antarctic. His successful guide to sailing around the world, World Cruising Routes, has helped many aspirational voyagers turn their dreams into reality and follow in his footsteps. Here in its extensively revised edition is its partner, covering all the land-based essentials for cruisers.

This substantial handbook profiles every cruising destination in the world, with information on cruising attractions, history, culture, climate(including average monthly temperatures and rainfall, plus tropical storm seasons), local laws, regulations and formalities, facilities available, plus public holidays and events, emergency telephone numbers, and much more. Everything the cruiser needs to know about. Lavishly illustrated throughout, it is not only a must-have onboard reference work for long distance sailors, but will undoubtedly inspire the adventurous to sail where they have never sailed before.

World rights available excl. US

Jimmy Cornell has influenced the contemporary cruising scene more than any other sailor. Thousands of sailors have fulfilled their dreams of offshore cruising with the help of Jimmy’s books and by participating in one of his round the world rallies. He himself has sailed over 200,000 miles in all the oceans of the world, from Antarctica to the Arctic, including three circumnavigations. He is the author of World Cruising Routes, World Voyage Planner and A Passion for the Sea, all published by Adlard Coles Nautical.

World Voyage Planner

Jimmy Cornell is the undisputed authority on long distance voyaging.

Planning a Voyage from Anywhere in the World to Anywhere in the World

In his new book, he helps the would-bevoyager plan their trip step by step. Aimed at those seriously contemplating an extended cruise (and those dreaming about thepossibility), this book will give an idea of what is involved in developing the right strategy. Amongst many other aspects, Jimmy looks at:

Jimmy Cornell

352pp 236x187mm Paperback Colour photography throughout £40.00 September 2018 World rights available excl. US

• World weather systems • Strategies for sailing long or short circuits in the Atlantic, Pacific and Indian Oceans • The pros and cons of different routes at different times of year (taking into account weather, timings, wind directions and strengths, likelihood of fog, icebergs, gales, etc) • The pros and cons, attractions and dangers of different routes (such as the problem of piracy) • Practicalities (repair facilities, common gear breakage on extended voyages, places to leave the boat to fly home if necessary, health considerations, provisioning for a long trip, personal safety measures, and much more) • Jimmy’s top ten list of common things that ruin a voyage Written from an international point of view, Jimmy Cornell’s World Voyage Planner can help sailors from any country going to any other to achieve a safe and enjoyable cruise.

Jimmy Cornell has influenced the contemporary cruising scene more than any other sailor. Thousands of sailors have fulfilled their dreams of offshore cruising with the help of his books. He has sailed over 200,000 miles, including three circumnavigations. He is the author of World Cruising Routes, World Cruising Destinations and A Passion for the Sea, all published by Adlard Coles Nautical.

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N AU T I C A L The Adlard Coles Book of Mediterranean Cruising 4th edition Rod Heikell

176pp 246x171mm Paperback Colour photography throughout £18.99 March 2018

The Adlard Coles Book of Mediterranean Cruising is the perfect guide for anyone cruising in the Mediterranean by Rod Heikell, the acknowledged expert on Mediterranean sailing. Thoroughly updated, this new edition conveys the magic of Mediterranean cruising, as well as giving practical first-hand advice on sailing these enticing waters.

Although the Mediterranean provides wonderfully diverse cruising opportunities, it can also deliver a few surprises to the unwary. In this invaluable practical guide, Rod Heikell provides sound advice on: anchoring, berthing bow or stern-to, what weather to expect, facilities and the costs of keeping a boat there, plus advice on navigation, popular routes, formalities and what to expect ashore.

Each country around the Mediterranean is covered, and there’s even a handy section on shoe-string cruising for those on a tight budget.

Rod Heikell has spent over 25 years cruising the coasts and islands of the Mediterranean. Having sailed his own as well as charter and delivery yachts across the Atlantic, around the Caribbean and to South East Asia, it is to the Mediterranean that he always returns. He is the acknowledged expert on Mediterranean sailing and his pilots are referred to by the cruising sailors who rely on them as ‘the bible’.

World rights available

Yachtmaster Exercises for Sail and Power Questions and Answers for the RYA Yachtmaster® Certificates of Competence 4th edition

This companion volume to Yachtmaster for Sail and Power, by the same author, provides further navigation practice for anyone studying the RYA Yachtmaster syllabus, as well as Day Skipper candidates. It is packed with practice questions and test papers, and comes with a free practice chart which, together with extracts from tide tables, almanacs and pilotage notes, enables students to work on real sailing scenarios and plot their own courses without the need for any other material.

Alison Noice

Completely updated and redesigned for this fourth edition, this is an invaluable textbook and exam revision guide for anyone studying for the RYA exams or simply brushing up on their navigation skills.

112pp

Alison Noice is a former Yachtmaster Instructor and Examiner. She trains and examines instructors for the Short Range Radio certificate and runs Yachtmaster and Day Skipper shorebased courses at her local yacht club. She still finds time to sail for pleasure in her Moody 31.

246x171mm Paperback Photographs throughout £25.00 March 2018 World rights available

The Complete Yacht Security Handbook For skippers and crew Fritze von Bersword

304pp 234x156mm Paperback £30.00 June 2018

The bible on security for all yacht owners and cruisers – whether in the home marina, ‘safe’ at anchor or in a noted trouble spot.

Wherever you are, when on the water you need to pay just as much attention to the security of your yacht as you would your home or car. Awareness of potential dangers combined with advance prudence will minimise risk and ensure that every trip is full of fun and devoid of stress. Knowledge and confidence are key, and this indispensable handbook provides both. With practical advice and real-life stories to illustrate security solutions, the author guides skippers and crew through the whole process, from planning the journey, setting up the boat and equipment, to preparing for and dealing with actual threats.

Fritze von Berswordt is a psychologist, strategy consultant and circumnavigator. During a two-year sabbatical, he sailed around the world (and into many of its more dangerous waters) with his wife and daughter. He lives in Germany.

World rights available

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N AU T I C A L The Atlantic Crossing Guide 7th edition RCC Pilotage Foundation Jane Russell

The Atlantic Crossing Guide is a complete reference for anyone contemplating sailing the Atlantic in their own boat. From ideal timing, suitable boats, routes, methods of communication, health and provisioning to regional weather information, departure and arrival ports, facilities, likely costs and dangers, the comprehensiveness of this new edition will both inspire dreamers and instill confidence in those about to depart.

This new edition is thoroughly updated with revised chapters on communication and navigation. There will be a completely new opening chapter about the Atlantic Ocean covering geology, history and culture. Completely updated, expanded and refreshed for a new generation of Atlantic cruisers, this is the definitive reference, relied upon by many thousands of cruisers crossing the Atlantic in both directions and packed with all the information they need.

304pp 297x210mm Hardback Colour photography throughout £50.00 December 2017 World rights available

Adlard Coles Book of Diesel Engines Mel Bartlett

Jane Russell trained as a research biologist and taught science before undertaking a 5-year circumnavigation, via Panama and Suez, with her husband. She has worked for the RCC Pilotage Foundation since 2007 and is their current Editor-in-Chief.

The Royal Cruising Club Pilotage Foundation was founded in 1976 with the objective of advancing ‘the education of the public in the science and practice of navigation’. Its members write - and keep continually updated - pilot books covering many different parts of the world.

The Adlard Coles Book of Diesel Engines is aimed at boatowners rather than experienced mechanics. In clear, jargon-free English it explains how a diesel engine works, and how to look after it, and takes into account developments in engine technology.

This fifth edition has been thoroughly updated and is illustrated with full-colour photos and diagrams throughout. Mel Bartlett explains how the engine uses simple processes to convert fuel to power, and then looks at the various sub-systems that allow those processes to take place. There is advice on tools, winterizing and hints, tips, and helpful fault-finding tables. Systems covered include: fuel, air, cooling, oil, electrical, propeller and transmission and control.

96pp 246x171mm Paperback Colour photograph throughout £16.99 July 2018 World rights available

GMDSS: A User’s Handbook Denise Bréhaut

The Global Maritime Distress and Safety System (GMDSS) - the maritime equivalent to the emergency services number - provides a fast and efficient way of calling for assistance at sea, whatever the size of craft or its location.

Denise Bréhaut explains the operation of the system as a whole and clearly outlines the procedures required to get help quickly, as well as covering the syllabi of the General Operator’s Certificate (GOC), the Long Range Certificate (LRC) and the Restricted Operator’s Certificate (ROC). Concise descriptions of channel usage, call signs, types of transmission and equipment allow novices as well as longtime users to understand this life-saving communications system. It incorporates all the changes to the regulations as well as the 2016 system updates.

128pp 234x156mm Paperback Full colour throughout £20.00 September 2017

GMDSS: A User’s Handbook has proved an invaluable reference for exam candidates and equipment users alike for almost 20 years - it is the GMDSS bible. There are handy Q&A sections and a quickreference revision guide for GOC and LRC students. It is excellent pre-course reading for students.

Denise Bréhaut has been actively involved over the last 20 years in the development and teaching of GMDSS courses at the UK’s Warsash Maritime Academy, a campus of the Southampton Solent University. She has directly taught over 4,000 students and is also a highly experienced GMDSS examiner.

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N AU T I C A L The Impractical Boat Owner Tales and Trials from Years of Floundering Afloat Dave Selby

This is a book with no practical purpose whatsoever. As any fan of Dave’s would probably guess, a book by him won’t make you a better sailor, and it won’t provide any instruction on boat maintenance. But it will entertain – his light but observational writings tap the rich well of all those things that sailors know but few dare admit.

The Impractical Boat Owner is a collection of Dave’s columns for Practical Boat Owner magazine, expanded for the book, and with additional ‘Lessons Not Learned’ hints and tips boxes, all accompanied by Jake Kavanagh’s wonderful cartoons. Taking us from Dave’s first flounderings afloat to more recent, er, flounderings afloat, themes covered include: • first attempts at sailing • how not to sail singlehanded • mysteries of maintenance • how not to sail with a dog • the impenetrable mysteries of navigation and weather • how not to race The Impractical Boatowner is an antidote to all that’s written about expensive shiny new yachts, self-improvement, the quest for qualifications and practical skills.

112pp 216x135mm Paperback Cartoons by Jake Kavanagh £9.99 July 2017 World rights available

Dave Selby has been a columnist in national papers including The Daily Telegraph, The Times, Financial Times and The Evening Standard.

He has written seven books on motoring, including six editions of the Miller’s Collectors Cars Price Guide (1997-2002) and the highly acclaimed Ultimate Classic Car Book (Dorling Kindersley, 1995), coauthored with Quentin Wilson. He also writes two monthly sailing columns in Practical Boat Owner and Classic Boat.

ALSO AVAILABLE

50 Ways to Improve Your Navigation Dag Pike

50 Ways to Improve Your Powerboat Driving Dag Pike

50 Ways to Improve Your Weather Forecasting Dag Pike

£9.99 World rights available

£9.99 World rights available

£9.99 World rights available

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N AT U R A L H I S TO R Y Minibeasts with Jess French Jess French

In Minibeasts, Jess French looks at amazing invertebrates found all over the world, from bird-eating tarantulas to glow-in-thedark scorpions, and from metre-long stick insects to bat-eating centipedes. Jess uses her vast knowledge and unparalled zeal for insects to dive headfirst into the breathtaking world of invertebrates and explore some of their unbelievable adaptations and evolution.

Fancy meeting a foot-long centipede or a spider the size of your dinner plate? With Jess’s help you can do just that from the safety of your sofa.

128pp 246x189mm Paperback Colour photography throughout £12.99

Discover how minibeasts mate, fight, hide, collaborate, evolve and survive in the most extreme of earth’s conditions. Learn about the exquisite and perfect co-evolution of nectar-drinking insects and the flowers they pollinate. Shudder at tales of wasps that turn their prey into zombie hosts and worms that eat their prey from the inside out.

And marvel at the dedication of minibeast parents, from fathers who stop eating in order to dedicate all their time to fanning their eggs, to mothers sacrificing their bodies as a cannibalistic offering for their offspring’s first meal.

Let Jess’s exuberant text enlighten you on the fascinating and extreme world of the minibeast, revealing everything from firefly morse code to mid-flight kamikaze mating, all captured in superb detail through incredible photography.

February 2018 World rights available

Jess French is a naturalist, veterinarian and broadcaster. She grew up working in her dad’s exotic invertebrate breeding business, where she learned to care for scorpions, tarantulas, mantids and a host of other creepy crawlies, and became fascinated by the minibeast world. Since April 2014, Jess has presented her own series on CBeebies, Minibeast Adventure with Jess. She has also worked as a minibeast expert on Live ‘n’ Deadly (CBBC), Deadly Mission Madagascar (CBBC), Springwatch (BBC) and Micro Monsters 3D (Sky). @Zoologist_Jess

Food You Can Forage Berries, Mushrooms, Nuts and Seeds Tiffany Francis

Foraging has seen a surge in popularity over recent years, driven by the organic, natural, local and wholesome lifestyles many now prefer. And knowing how to find food for free in the wild is beneficial whether you want to avoid eating overly processed foods, need to cope with modern dietary problems or would simply like to enjoy a bit more time with your family outdoors surrounded by nature.

This brand new guide to foraging for families and amateur naturalists is full of information about natural habitats and where to find food in the wild. It includes descriptions of each edible plant, with accompanying illustrations and photos, as well as recipes and anecdotes.

The book is organised by habitats, such as woodland, grassland, farmland or coast, to allow readers to engage with whatever natural landscape they walk through and help them understand why things grow where they do.

256pp 246x189mm Paperback Colour photography throughout £16.99 March 2018

Every section will also include tried-and-tested recipes from the author allowing readers to use what they forage to make something tasty for the kitchen table.

World rights available

Tiffany Francis is a nature blogger who grew up in the South Downs. She has always loved nature, books and writing. She recently completed her Masters in English at UCL in London and moved back to Hampshire where she works on an ancient farm and volunteers for the Hampshire Wildlife Trust. Tiffany has been writing a blog since she was 17 where she writes about nature and books, or books about nature. She has done freelance editing and writing for the Guardian, Countryfile magazine, Hampshire Life and more. @tiffins11 / tiffanyimogen.com

wild strawberry fragaria vesca June to august

21 WoodLand

20 food you can forage

This little flavour bomb grows throughout Britain, but especially on chalky soil like the south downs, where I live, in Hampshire.

It’s easy to miss wild strawberries if you’re not staring intently at the ground, but suddenly through the grass you’ll find hiding an explosion of bright red berries and it’s difficult to resist an immediate gorging session. small and deliciously sweet, I’ve found large batches on grassy banks and in weed-smothered pits in the ground, but they can also be found in woodlands, scrub and limestone exposures. They are particularly recognisable from their tiny flowers, five white petals around a lemon centre, as well as coarsely toothed leaves up to 6cm long.

The flavour of wild strawberry is much more intense than the domesticated variety, but they are small and don’t tend to grow in large volumes. They are delicious raw, but can also be added to crumble, cake, ice cream, vinegar, jelly, jam and as an accompaniment to sparkling wine. you can also make a supreme strawberry vodka by steeping the berries in vodka and adding sugar.

Each plant entry will be accompanied by a colour artwork to assist with identification. Detailed black-and-white illustrations will provide extra guidance and photographs will bring modern foraging to life in a colourful and engaging way.

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N AT U R A L H I S TO R Y Steve Backshall’s Venom Steve Backshall

TV presenter Steve Backshall needs no introduction following his performances on TV series such as Deadly 60 and Lost Land of … A wide variety of insects, reptiles and amphibians use toxins to subdue their prey or to stop becoming prey to another predator. Even some mammals and birds resort to poison as a means of securing a meal or deterring attack!

From species such as the King Cobra, Lionfish, Fat-tail Scorpion and Poison Dart-frog to the diminutive but lethal Black Widow Spider, the author takes a fascinating look at the different types of natural venoms. On a tour of the world’s continents, he looks at over 60 of the most venomous creatures, describing their main characteristics and explaining how they administer their venom and what its effects are. Stunning colour photographs and exciting accounts of Steve’s own encounters with some of these animals bring the world of natural venom alive.

160pp 245x190mm Paperback Colour photography throughout £14.99 September 2017 World rights available

Critical Critters Ralph Steadman & Ceri Levy

A presenter on BBC TV’s Deadly 60, Lost Land of… series and Really Wild Show, experienced naturalist Steve Backshall has studied venomous animals for many years and has travelled extensively across the world to see them in action in their natural habitat. His books include the bestselling Deadly 60 and Wildlife Adventurer’s Guide.

Following on from Extinct Boids and Nextinction, Critical Critters is the third in this epic trilogy of books dedicated to extinct and critically endangered animals from cartoonist Ralph Steadman and film-maker Ceri Levy - the GONZOVATIONISTS. Expect plenty more of what made the first two books so successful unpredictable nonsense beasts, irreverent jokes, a diary-style record of the creative mayhem, and around 100 spectacular illustrations

by Ralph of critically endangered mammals, insects, fish, lizards and trees – a stunning collection, with a serious conservation message.

Ceri’s humorous but meaningful message accompanied by Ralph’s sensational paintings will satisfy art-lovers and conservationists alike.

216pp 350x245mm Hardback Colour paintings throughout £35.00 July 2017 World rights available

Ralph Steadman is a world-renowned cartoonist and caricaturist.

Originally labelled a ‘gonzo’ artist, he burst into the national consciousness by providing the illustrations for Hunter S. Thompson’s Fear and Loathing in Las Vegas, and later his Fear and Loathing on the Campaign Trail ‘72. Since then, Ralph has provided illustrations for collections of poetry by Ted Hughes, Alice in Wonderland and Animal Farm, and has even designed a set of British stamps. Alongside a host of illustration credits, Steadman’s previous books include Gonzo- The Art, Doodaaa: The Balletic Art of Gavin Tivinge, and The Joke’s Over, For No Good Reason, a documentary about his life and work, was released in 2014.

Ceri Levy is a renowned film-maker whose works include Bananaz, a documentary about the inner machinations of the group Gorillaz.

Ceri has immersed himself within the world of nature since he started filming his documentary The Bird Effect several years ago.

The natural world affected him so much that he upped and left the city to live in the wilds of of the Rutland countryside where he now writes, sits under trees and marvels at the landscape he has become a part of. This is the third book he has written with Ralph Steadman, following on from Extinct Boids and Nextinction.

ALSO AVAILABLE

Extinct Boids Ralph Steadman & Ceri Levy

Nextinction Ralph Steadman & Ceri Levy

£35.00 World rights available

£35.00 Rights sold: Dutch

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N AT U R A L H I S TO R Y Where to Watch Birds in Northern and Eastern Spain Ernest Garcia

The definitive guide to finding birds in Northern and Eastern Spain.

This region embraces an impressive range of habitats from the Pyrenees to the sun-drenched Catalan coast. As a consequence the area is rich in birdlife and full of potential for visiting birders. Almost 200 sites are described in this fully updated third edition, with full coverage of terms of habitat, access and the species to be seen. The accounts are illustrated by detailed maps and beautiful line drawings of selected species.

Where to Watch Birds in Northern and Eastern Spain includes comprehensive coverage of all thirteen autonomous regions, a descriptive list of all the resident, visiting and rare birds to be found, as well as advice on watching seabirds from key sites like Estaca de Bares. This edition provides better coverage than ever to one of the most popular birding destinations in Europe.

384pp 216x135mm

Ernest Garcia is an author and editor from Gibraltar. Co-founder of the Gibraltar Natural History Society and current editor of the Gibraltar Bird Report, his previous books for Helm include the two Where to Watch guides to Spain. Ernest has been a member of the Sociedad Española de Ornitología since the early 1970s, and he is a former member of the Iberian Peninsula rarities committee.

Paperback Maps and line drawings throughout £25.00 April 2017 World rights available

Field Guide to East African Reptiles Steve Spawls, Kim Howell, Harald Hinkel & Michele Menegon

A Field Guide to the Reptiles of East Africa remains the definitive work on this subject and is the only comprehensive guide to the extensive and diverse reptile fauna of Kenya, Tanzania, Uganda, Rwanda and Burundi. The second edition has been revised and updated to account for several significant discoveries made since the publication of the first book.

The detailed introduction is followed by individual accounts of all the chelonians, lizards, worm-lizards, crocodiles and snakes of the region. Each photographically illustrated account describes the biology, ecology, habits and habitat of a species and also includes a distribution map.

The new paperback format, as well as the revised text and all new photographs, make this edition the only single-source, practical field guide to east African reptiles.

544pp 216x140mm Paperback Colour photographs throughout £35.00 November 2017 World rights available

Stephen Spawls went to Kenya when he was four and caught his first chameleon at the age of six. East African herpetology is his major interest, his publications include A Field Guide to East African Reptiles and Kenya: A Natural History.

Kim Howell was professor of Zoology at the University of Dar es Salaam for over 40 years, and has lived in and studied the fauna of Tanzania since 1970.

Harald Hinkel is a German naturalist specialising in biodiversity and conservation, who has also worked extensively in disaster relief, particularly in Rwanda.

Michele Menegon is an expert on East African herpetofauna, having spent most of his time since 1997 conducting research across the Eastern Afromontane.

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N AT U R A L H I S TO R Y Field Guide to the Dragonflies of Britain and Europe 2nd edition Klaas-Douwe B Dijkstra and Asmus Schröter

336pp 216x135mm Paperback £25.00 September 2018 World rights available

The first edition of the Field Guide to the Dragonflies of Britain and Europe was a ground-breaking identification guide that led to an increase in Odonata recording across Europe. The second edition includes fully revised regional guides and identification texts, updated distribution maps and conservation statuses, illustrated accounts for five species that have been discovered in the region since the first edition, updated checklists and taxonomy, new photographs throughout, as well as an introduction to larvae identification. Each species is lavishly illustrated with artworks of males, females, variations, and close-ups of important characters.

Klaas-Douwe ‘KD’ B Dijkstra developed an interest in natural history as a child living in Egypt. Here he made his first observations of dragonflies as a 12-year-old, having to invent his own scientific names for them because he had no literature. The discovery of the first Anax ephippiger in The Netherlands in 1995 incited an active involvement in Dutch dragonfly work. KD published The Dragonflies and Damselflies of Eastern Africa: Handbook for all Odonata from Sudan to Zimbabwe in 2014 and African Dragonflies and Damselflies Online in 2016; a book on Madagascar is forthcoming. Asmus Schröter is an expert in European dragonfly fauna with a special interest in identification, ethology and biogeography, especially that of mountain regions and the Subarctic. He took his first steps into the world of dragonflies as a primary school pupil in southern Germany when his teacher was interrupted by a female Common Clubtail that had somehow made its way into the building. For the last decade his interest has focused on the dragonfly fauna of the south-eastern corner of the Western Palaearctic, and this has resulted in numerous publications. He is Executive Editor of the international odonatological journal Notulae Odonatologicae.

Over forty years, Richard Lewington has built up a reputation as one of Europe’s finest wildlife illustrators. He first became interested in insects as a child when he inherited a cabinet of insects from his father. He studied graphic design at the Berkshire College of Art, and since leaving in 1971 has specialised in natural-history illustration.

His meticulous paintings of insects and other wildlife are the mainstay of many of the modern classics of field-guide art, including The Butterflies of Britain and Ireland, Collins Butterfly Guide, Field Guide to the Moths of Great Britain and Ireland, Pocket Guide to Butterflies of Britain and Ireland, Guide to Garden Wildlife and Field Guide to the Bees of Great Britain and Ireland.

The Blue Tit Martyn Stenning

Sporting a mix of blue, yellow, white, green and black, the unmistakable Blue Tit echoes the hues of an Earth that is becoming increasingly populated. Blue Tits have adapted well to modern humanity, taking advantage of our propensity to feed birds and provide nest-boxes. In turn, this charismatic species provides an excellent model for research, and currently features in around 100 scientific papers annually. This new Poyser monograph is the result of a personal quest by author Martyn Stenning to bring these discoveries together in one accessible volume.

Martyn Stenning developed an interest in natural history very early on in his childhood. Following an HND in Biology, he joined the University of Sussex Biological Sciences team in 1976 and gained a master’s degree by thesis on Pied Flycatchers in 1984, followed by a DPhil on Blue Tits in 1995. Other subjects of study have included chalk downland plants, tropical aquatic snails, dormice and – inevitably – other bird species.

320pp 234x156mm Hardback £50.00 February 2018 World rights available

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N AT U R A L H I S TO R Y: R E F E R E N C E Antpittas Harold Greeney

Antpittas are a spectacular and beautiful group of South American birds, and are among the most sought-after of all bird groups by birders. This will be the first monograph to cover these elusive inhabitants of the undergrowth. This Helm Identification Guide will cover the taxonomy, biology and conservation of these birds in great detail, including a series of plates packed with beautiful illustrations from Dave Beadle and hundreds of photographs covering as many races and plumages as are available.

A must-have book for anyone interested in the neotropics and its birds, and will become the standard reference on the subject for many years to come.

448pp 240x170mm Hardback £50.00 April 2018

Harold Greeney is an ornithologist at the Yanayacu Field Station in Ecuador. He has a particular interest in antpittas and other antbirds, of which he has named a number of subspecies, and is an active and regular contributor to the literature, especially regarding nest and breeding biology of neotropical birds.

Dave Beadle is an artist from Canada with a great knowledge of South America and her birds. His previous books include New World Warblers (Helm, 2002) and Sparrows of the United States and Canada (Academic Press, 2002).

World rights available

Birds New to Science 50 Years of Avian Discoveries David Brewer

Amazing as it might sound, ornithologists are still discovering, on average, five or six bird species that are completely new to science each year. What’s more, these aren’t all just obscure brown birds on tiny islands – witness the bizarre Bare-faced Bulbul from Laos or gaudy Bugun Liocichla from north-west India.

This book documents all of the remarkable discoveries made since 1960, from Barau’s Petrel onwards, covering around 300 species. Each account discusses the story of the discovery, with photographs of the birds where available, along with a discussion of what is known about the species’ biology, habitat and distribution.

416pp 240x170mm Hardback Colour photography throughout £45.00 January 2018

David Brewer was born in Worcestershire, England. He read Natural Sciences at the University of Cambridge and received his PhD from the University of Strathclyde, Glasgow. After a fellowship at the University of Arizona he emigrated to Canada. David has watched birds on all seven continents, but his main area interests are the study and conservation of birds of South and Central America. His publications include Wrens, Dippers and Thrashers(Helm, 2001), Where to Watch Birds in Central America and the Caribbean (with Nigel Wheatley) (Helm, 2002), the four-volume Canadian Atlas of Bird Banding (Canadian Wildlife Service, 2001-2010), and contributions to three volumes of the Handbook of the Birds of the World (Lynx, 2005–2010). He has been a Research Associate in Ornithology at the Royal Ontario Museum, Toronto, for more than 25 years.

World rights available

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N AT U R A L H I S TO R Y Flight Identification of Raptors of Europe, North Africa and the Middle East Dick Forsman

Raptors are notoriously hard to identify, even if seen well, and represent perhaps the toughest of all ID challenges for birders.

This book is the ultimate flight-identification guide for the raptors of the Western Palaearctic, covering Europe, North Africa, the Middle East (including Arabia) to Central Asia. It provides identification information for all 60 species that regularly occur in the region, to subspecific level. The text covers every plumage and age in detail, with each species account accompanied by a range of photographs covering all the principal plumages.

Based on this stunning photographic coverage, most of which has never been published before, this book represents a landmark in bird identification books and a major work for all raptor enthusiasts.

544pp

Dick Forsman is the leading expert on raptor identification in Europe. Originally from Finland, Dick is an author, photographer, artist and travel guide.

240x170mm Hardback Colour photographs throughout £45.00 February 2016 Rights sold: French, Dutch, Spanish

Gulls of the World A Photographic Guide Klaus Malling Olsen

488pp 240x170mm Hardback Colour photography throughout £35.00 January 2018 Rights sold: US

Until recently, gulls were a group that inspired dread among birders, due to the bewildering variety of plumages, age-groups, and races, many of which are very difficult indeed to separate, even to species.

Things changed in 2003 with the publication of Klaus Malling Olsen’s Gulls of Europe, Asia and North America (Helm), a plate-based title that made accurate identification of gulls a realistic possibility for the first time. Gulls of the World is a companion and successor to that seminal work.

This photographic identification guide covers all of the world’s gull species, tackling some of the stiffest ID challenges in birding. Concise text places particular emphasis placed on field identification, with detailed discussion of variation, and there is coverage of habitat, status, and distribution. The text is followed by a series of highquality photographs, carefully selected to highlight identification criteria and, crucially, to allow age and subspecific separation in the field. The species entries are complemented by an accurate colour range map.

Gulls of the World is an informative, fact-packed and beautifully designed guide to a group of great interest to all serious birders. Take a copy to your local garbage dump today!

Klaus Malling Olsen is the world’s foremost and best-known gull expert. His previous books include Gulls of Europe, Asia and North America (2003), which remains the standard work on gull identification, more than ten years after its publication.

African Raptors

The most comprehensive guide to African raptors ever published.

Bill Clark and Rob Davies

Africa has the most diverse range of raptors of any continent, with almost a third of the world’s species occurring in the region. This comprehensive new book treats all of these species in impressive detail, with emphasis on their field identification.

A full range of plumages is illustrated for each species, with artwork by raptor specialist Rob Davies. The authoritative text treats the identification of both perched and in-flight birds, and covers all major races, ages, plumages and morphs. These texts are accompanied by up-to-date distribution maps and a range of fabulous colour photographs from some of the world’s leading bird photographers, again covering as broad a range of ages and subspecies as possible.

512pp 240x170mm Hardback Colour photography throughout £50.00 July 2018 World rights available

This new Helm Identification Guide will be an essential reference for all birders and ornithologists with an interest in raptors.

Bill Clark is an acknowledged authority on raptors. He has published many papers about these birds, and is the author of several books covering the raptors of Europe, North America and Central America.

Rob Davies has lived for much of his life in southern Africa and has long had a special interest in raptors. A biologist by training and with a PhD under his belt, he is also an accomplished artist.

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N AT U R A L H I S TO R Y: M A R K C A R WA R D I N E Mark Carwardine’s Guide To Whale Watching In Britain And Europe Second edition Mark Carwardine

Whales, dolphins and porpoises are among the world’s most mysterious and beautiful animals, and there are many opportunities to see them in the seas around Europe.

This comprehensive and authoritative guide covers everything you need to know about where, when and how to watch them. Packed with useful information and top tips to help you get the most out of your trip, it includes a thorough account of whale-watching opportunities in every European country where organised whalewatching takes place, as well as detailed accounts of every cetacean species found in Europe and a fascinating introduction to their world.

Whether you want to watch Blue Whales in Iceland, Bottlenose Dolphins in Wales, Narwhal in Greenland or Sperm Whales in Greece, this comprehensive guide is the ideal companion.

272pp 210x148mm Paperback Colour photography throughout £16.99

Mark Carwardine is a zoologist, writer, radio and TV presenter, a wildlife photographer, a wildlife tour operator, and an outspoken conservationist. His TV series include Last Chance to See with Stephen Fry, and for many years he presented the weekly half-hour programme Natureon BBC Radio 4. Mark has written more than 50 books on wildlife and conservation. He has been studying, observing and photographing whales, dolphins and porpoises around the world for more than 30 years.

February 2016 Rights sold: French

Mark Carwardine’s Guide to Whale Watching in North America Mark Carwardine

320pp 210x148mm Paperback Colour photography throughout £18.99

This definitive guide from bestselling author and zoologist Mark Carwardine is perfect for anyone interested in watching whales, dolphins and porpoises in the USA, Canada and Mexico. It features every whale-watching location in North America, from Boston to Baffin Island, provides a fascinating introduction to whales and whale-watching, and includes a detailed field guide with spectacular illustrations, photographs, identification tips and distribution maps for all the cetaceans found in the region. Whether you want to tickle friendly Grey Whales in Mexico’s San Ignacio Lagoon or watch Killer Whales off Vancouver Island this comprehensive guide is the ideal companion.

Whale expert Mark Carwardine has been studying, protecting, photographing and taking people to see whales and dolphins all over the world for 30 years, and has written many books on the subject. He presented the weekly half-hour programme Nature on BBC Radio 4 for many years, co-presented the six-part BBC2 series Last Chance to See (and various spin-offs) with Stephen Fry, and copresented the six-part BBC2 series Museum of Life.

A professional zoologist and best-selling author, he has written a regular column in BBC Wildlife magazine for more than a decade.

August 2017 World rights available

Whales, Dolphins and Porpoises Mark Carwardine

Many people dream of seeing whales,dolphins and porpoises in the wild, and a good identification guide is a mustfor any whalewatching trip. This new edition of Mark Carwardine’s hugelypopular Whales, Dolphins and Porpoisesis fully updated with the latest information on cetaceans and their distribution,and includes every species of cetacean in the world. Clear descriptions andidentification tips are accompanied by beautiful colour artwork and photographsof each species. Information on behaviour and where to see each species aidsidentification and gives an insight into the lives of these magnificentanimals.

256pp 216x135mm Paperback £12.99 August 2018 World rights available 44

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N AT U R A L H I S TO R Y: S E R I E S POCKET PHOTO GUIDES

Pocket Photo Guide to the Mammals of Sri Lanka Gehan de Silva Wijeyeratne £9.99 World rights available

Pocket Photo Guide to the Birds of Vietnam, Cambodia and Laos Peter Davidson

Pocket Photo Guide to the Birds of Peru Clive Byers

Pocket Photo Guide to the Mammals of North Africa and the Middle East Chris Stuart and Tilde Stuart

£9.99 World rights available

£9.99 World rights available

£9.99 World rights available

Pocket Photo Guide to the Birds of Sri Lanka Gehan de Silva Wijeyeratne, Deepal Warakagoda & TSU de Zylva

Pocket Photo Guide to the Birds of Costa Rica Susan Fogden

Pocket Photo Guide to the Birds of China John Mackinnon and Nigel Hicks

£9.99 World rights available

£9.99 World rights available

£9.99 World rights available

Pocket Photo Guide to the Birds of Jamaica and the West Indies Michael Flieg

Pocket Photo Guide to the Birds of Java, Sumatra and Bali Tony Tilford £9.99 World rights available

£9.99 World rights available

Pocket Photo Guide to the Birds of Peninsular Malaysia and Singapore G. W. H. Davison

Pocket Photo Guide to the Birds of the Himalayas Bikram Grewal

£9.99 World rights available

£9.99 World rights available

Pocket Photo Guide to the Birds of Spain James Lowen & Carlos Bocos Gonzalez

Pocket Photo Guide to the Birds of Italy Marianne Taylor & Daniele Occhiato

Pocket Photo Guide to the Birds of France James Lowen & Aurélien Audevard

£9.99 World rights available

£9.99 World rights available

£9.99 World rights available

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N AT U R A L H I S TO R Y: S E R I E S CONCISE GUIDES Concise Coastal Bird Guide

Concise Bird Guide

Concise Butterfly & Moth Guide

£4.99 World rights available

£5.99 Rights sold: French, Dutch

£4.99 Rights sold: French, Dutch

Concise Pond Wildlife Guide

Concise Seashore Wildlife Guide

£4.99 Rights sold: French, Dutch

£4.99 World rights available

Concise Garden Bird Guide £4.99 Rights sold: French, Dutch, Polish

Concise Insect Guide £4.99 Rights sold: Finnish, Polish, French, Italian, Dutch

Concise Garden Wildlife Guide

Concise Herb Guide

£4.99 Rights sold: French, Dutch

£4.99 Rights sold: French, Dutch, Polish

Concise Mushroom Guide

Concise Tree Guide

Concise Wild Flower Guide

£4.99 Rights sold: French, Dutch, Swedish, Polish

£4.99 Rights sold: French, Dutch, Polish

£4.99 Rights sold: French, Dutch, Swedish

GREEN GUIDES Green Guide to Butterflies of Britain and Europe

Green Guide to Trees of Britain and Europe

Green Guide to Wild Flowers of Britain and Europe

Green Guide to Garden Wildlife of Britain and Europe

Bob Press

David Sutton

Robert and Rosemary Goodden

£6.99 World rights available

£6.99 World rights available

£6.99 World rights available

£6.99 World rights available

Green Guide to Birds of Britain and Europe

Green Guide to Mushrooms And Toadstools of Britain and Europe

Green Guide to Herbs of Britain and Europe

Green Guide to Seashore Life of Britain and Europe

Jim Flegg

Gordon Dickson

Bob Press

Bob Gibbons

£6.99 World rights available

£6.99 World rights available

£5.99 World rights available

£6.99 World rights available

Bob Gibbons

CHRISTOPHER HELM

Field Guide to Birds of Borneo Susan Myers

Field Guide to Birds of the Canary Islands Eduardo Garcia del Rey

Field Guide to Birds of Oman Richard Porter & Jens Eriksen

£30.00 World rights available

£20.00 World rights available

£30.00 World rights available

Field Guide to Birds of Japan Mark Brazil £30.00 World rights available

Field Guide to Birds of the Middle East Richard Porter and Simon Aspinall £30.00 Rights sold: Arabic

Field Guide to Birds of Mongolia Gombobaatar Sundev & Christopher Leahy £50.00 World rights available Excl. US/Canada/the Philippines

Field Guide to Birds of Ecuador Robin Restall & Juan Freile £35.00 World rights available

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N AT U R A L H I S TO R Y: S E R I E S POCKET GUIDES

Pocket Guide to Mushrooms

Pocket Guide to Insects

Pocket Guide to Trees & Shrubs

Pocket Guide To Garden Birds

John C. Harris

Bob Gibbons

Bob Gibbons

Nigel Blake

£10.00 World rights available

£10.00 Rights sold: Dutch, German, Russian

£10.00 World rights available

£10.00 World rights available

Pocket Guide To Wild Flowers

Pocket Guide To Tracks & Signs

Pocket Guide to Butterflies

Bob Gibbons

Gerard Gorman

Bob Gibbons

£10.00 World rights available

£10.00 World rights available

£10.00 World rights available

SPOTLIGHT GUIDES

RSPB Spotlight: Badgers James Lowen

RSPB Spotlight: Eagles Mike Unwin

RSPB Spotlight: Otters Nicola Chester

RSPB Spotlight: Foxes Mike Unwin

£9.99 World rights available

£9.99 World rights available

£9.99 World rights available

£9.99 World rights available

RSPB Spotlight: Robins Marianne Taylor

RSPB Spotlight: Puffins Euan Dunn

RSPB Spotlight Kingfishers David Chandler

RSPB Spotlight Bumblebees Richard Comont

£9.99 World rights available

£9.99 World rights available

£9.99 World rights available

£9.99 World rights available

RSPB Spotlight Owls Marianne Taylor

RSPB Spotlight Hares Nancy Jennings

RSPB Spotlight Swifts and Swallows Mike Unwin

£9.99 World rights available

£9.99 World rights available

£9.99 World rights available

RSPB Spotlight Hedgehogs James Lowen

RSPB Spotlight Woodpeckers Gerard Gorman

RSPB Spotlight Bats Nancy Jennings

£9.99 World rights available

£9.99 World rights available

£9.99 World rights available

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CO O K E R Y: B AC K L I S T RIVER COTTAGE HANDBOOKS

Preserves

Bread

River Cottage Handbook No. 2 Pam Corbin

River Cottage Handbook No. 3 Daniel Stevens

£14.99 World rights available

£14.99 Rights sold: German, Russian, French, Italian, US

£14.99 Rights sold: German, Hungarian, French, Italian, US, Lithuanian

Edible Seashore

Sea Fishing

Hedgerow

Cakes

River Cottage Handbook No. 5 John Wright

River Cottage Handbook No. 6 Nick Fisher

River Cottage Handbook No. 7 John Wright

River Cottage Handbook No. 8 Pam Corbin

£14.99 Rights sold: German

£14.99 World rights available

£14.99 World rights available

£14.99 Rights sold: Italian

Fruit

Herbs

Chicken & Eggs

Booze

River Cottage Handbook No. 11 Mark Diacono

River Cottage Handbook No. 12 John Wright

World rights available

£14.99 Rights sold: German

£14.99 World rights available

Pigs & Pork

Game

River Cottage Handbook No. 14 Gill Meller

River Cottage Handbook No. 15 Tim Maddams

£14.99 World rights available

£14.99 World rights available

Mushrooms River Cottage Handbook No. 1 John Wright

River Cottage Handbook No. 9 Mark Diacono

River Cottage Handbook No. 10 Nikki Duffy

£14.99 World rights available

£14.99

Curing & Smoking River Cottage Handbook No. 13 Steven Lamb £14.99 Rights sold: German

Veg Patch River Cottage Handbook No. 4 Mark Diacono £14.99 World rights available

COMING SOON

Cheese & Diary River Cottage Handbook No. 16 Steven Lamb £14.99 World rights available

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CO O K E R Y: B AC K L I S T RIVER COTTAGE

River Cottage A-Z Our Favourite Ingredients, & How to Cook Them Hugh FearnleyWhittingstall

River Cottage Love Your Leftovers Recipes for the resourceful cook Hugh FeranleyWhittingstall

River Cottage Gluten Free Naomi Devlin

£40.00 World rights available

£20.00 Rights sold: German

£20.00 World rights available

River Cottage Every Day Hugh FearnleyWhittingstall

River Cottage Light & Easy Healthy Recipes for Every Day Hugh FearnleyWhittingstall

£26.00 Rights sold: Dutch, German, Danish, Hungarian

£26.00 Rights sold: German, Swedish, Danish, Dutch

River Cottage Fruit Every Day! Hugh FearnleyWhittingstall £25.00 Rights sold: Danish, German

River Cottage Veg Every Day! Hugh FearnleyWhittingstall £25.00 Rights sold: Dutch, German, Swedish, Norwegian, Danish, Italian, Portuguese, Hungarian, Lithuanian, US

River Cottage Easy Hugh FearnleyWhittingstall £26.00 World rights available

River Cottage Baby and Toddler Cookbook Nikki Duffy £14.99 Rights sold: Russian, German

SUPERFOODS

Super Food: Pomegranate

Super Food: Cucumber

Super Food: Beetroot

£6.99 World rights available

£6.99 World rights available

£6.99 World rights available

Super Food: Avocado

Super Food: Coconut

Super Food: Lemon

£6.99 World rights available

£6.99 World rights available

£6.99 World rights available

ry

ble

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CO O K E R Y: B AC K L I S T

The Flavour Thesaurus Niki Segnit

Delicious Gifts Rob and Amber Kirby

Risotto! Risotto!

Valentina Harris

£18.99 World rights available

£20.00 Rights sold: Dutch

£18.99 Rights sold: German, Brazilian Portugeuse, Complex Chinese, Russian, Italian, Portugeuse, Swedish, French, Dutch, Japanese, Spanish, Lithuanian

80 Cakes From Around the World Claire Clark

Every Grain of Rice Simple Chinese Home Cooking Fuchsia Dunlop

Land of Fish and Rice Recipes from the Culinary Heart of China Fuchsia Dunlop

£20.00 Rights sold: French, Italian

£25.00 Rights sold: US, Dutch

£26.00 Rights sold: US, Dutch

Benares Michelin Starred Cooking Atul Kochhar

MasterChef: the Masters at Home Recipes, stories and photographs

Mammissima Family Cooking from a Modern Italian Mamma Elisabetta Minervini

£30.00 Rights sold: Dutch

£25.00 Rights sold: Dutch, Russian, Brazilian Portuguese, Portuguese, Spanish

Good Good Food Recipes to Help You Look, Feel and Live Well Sarah Raven

POLPO A Venetian Cookbook (Of Sorts) Russell Norman

Spuntino Comfort Food (New York Style) Russell Norman

£25.00 Rights sold: Dutch

£25.00 Rights sold: Dutch, German

£25.00 Rights sold: German, Dutch

Heston Blumenthal at Home Heston Blumenthal

The Superfood Diet Low calorie – full flavour – recipes for life Gurpareet Bains

The Big Fat Duck Cookbook Heston Blumenthal £150.00 World rights available

£30.00 Rights sold: French, Dutch, Hungarian, Russian, Italian

£20.00 World rights available

£14.99 Rights sold: Dutch

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S P O R T S & F I T N E S S : B AC K L I S T GIFT BOOKS

Infographic Guide to Cycling RoadCyclingUK

The Rugby World Cup Brendan Gallagher

£12.99 Rights sold: French

£25.00 World rights available

The World’s Toughest Endurance Challenges Richard Hoad and Paul Moore

Scootermania A Celebration of Style and Speed Josh Sims

£25.00 Rights sold: French, Russian, US

£14.99 World rights available

P Is For Peloton The A-Z of Cycling Suze Clemitson

The Wenger Revolution Twenty Years of Arsenal Amy Lawrence & Stuart MacFarlane

£12.99 Rights sold: French, German

£20.00 Rights sold: Japanese

Sports Geek A visual tour of sporting myths, debate and data Rob Minto £12.99 World rights available

Barry Sheene The Official Photographic Celebration of the Legendary Motorcycle Champion Rick Broadbent

Golden Kicks The Shoes that Changed Sport Jason Coles £16.99 World rights available

£20.00 World rights available

CYCLING

The Pain-Free Cyclist Conquer Injury and Find your Cycling Nirvana Matt Rabin and Robert Hicks

Bike Fit Optimise Your Bike Position for High Performance and Injury Avoidance Phil Burt

£16.99 Rights sold: Simplified Chinese, Dutch, German, Italian

£18.99 Rights sold: Simplified Chinese, French, Italian, Korean

Complete Mountain Bike Maintenance Mike Davis and Guy Andrews

Pocket Road Bike Maintenance Guy Andrews

£18.99 Rights sold: Thai, Simplified Chinese

£9.99 Rights sold: US, Polish

Get on Your Bike!

Stay Safe, Get Fit and Be Happy Cycling Rebecca Charlton, Robert Hicks, Hannah Reynolds £14.99 World rights available

Complete Road Bike Maintenance Guy Andrews £18.99 Rights sold: French, German, Simplified Chinese

Pocket Mountain Bike Maintenance Mike Davis and Guy Andrews

The Cycling Bible The Complete Guide for All Cyclists from Novice to Expert Robin Barton

£9.99 Rights sold: US, Polish, French

£24.99 Rights sold: Finnish, Simplified Chinese, US

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S P O R T S & F I T N E S S : B AC K L I S T CYCLING

Ride Strong Essential Conditioning for Cyclists Jo McRae £18.99 Rights sold: Simplified Chinese

Fuelling the Cycling Revolution The Nutritional Strategies and Recipes Behind Grand Tour Wins and Olympic Gold Medals Nigel Mitchell £16.99 World rights available

Ultra-Distance Cycling An Expert Guide to Endurance Cycling Simon Jobson & Dominic Irvine £18.99 Rights sold: Simplified Chinese

The Cyclists Training Manual Fitness and Skills for Every Rider Guy Andrews and Simon Doughty £16.99 Rights sold: German, Danish, US, French

HEALTH & FITNESS The Accumulator The Revolutionary 30Day Fitness Plan Paul Mumford £12.99 World rights available

Yoga Gym The Revolutionary 28 Day Bodyweight Plan for Strength, Flexibility and Fat Loss Nicola Jane Hobbs

The Pop-up Gym How to Keep Fit Wherever You Are Jon Denoris £12.99 World rights available

£12.99 World rights available

The Fat Burn Revolution Boost Your Metabolism and Burn Fat Fast Julia Buckley £16.99 World rights available

Twelve Week Fitness and Nutrition Programme for Women Real Results - No Gimmicks - No Airbrushing Gavin Morey £14.99 World rights available

Yoga for Runners Lexie Williamson £16.99 Rights sold: German, Complex Chinese, Italian, Spanish

The Total Suspended Bodyweight Training Workout Trade Secrets of a Personal Trainer Steve Barrett £14.99 World rights available

Twelve Week Fitness and Nutrition Programme for Men Real Results - No Gimmicks - No Airbrushing Gavin Morey

Total Foam Rolling Techniques Trade Secrets of a Personal Trainer Steve Barrett

The Total Gym Ball Workout Trade Secrets of a Personal Trainer Steve Barrett

£14.99 World rights available

£14.99 World rights available

The Total Kettlebell Workout Trade Secrets of a Personal Trainer Steve Barrett

£14.99 World rights available

£14.99 World rights available

£20.00 Rights sold: Simplified Chinese

£16.99 Rights sold: German, Complex Chinese, Italian

£14.99 World rights available

The Total Dumbbell Workout Trade Secrets of a Personal Trainer Steve Barrett

The Strength and Conditioning Bible How to Train Like an Athlete Nick Grantham

Yoga for Cyclists Lexie Williamson

The HIIT Bible Supercharge Your Body and Brain Steve Barrett £14.99 Rights sold: Spanish and Simplified Chinese

Strength Training for Women John Shepherd £14.99 Rights sold: Spanish, Simplified Chinese

The Stretching Bible The Ultimate Guide to Improving Fitness and Flexibility Lexie Williamson £16.99 Rights sold: German

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S P O R T S & F I T N E S S : B AC K L I S T RUNNING

Nell McAndrew’s Guide to Running Everything You Need to Know to Train, Race and More Nell McAndrew and Lucy Waterlow £12.99 Rights sold: Simplified Chinese

Trail Running From Start to Finish Graeme Hilditch £16.99 Rights sold: Italian

Strength Training for Runners Avoid Injury and Boost Performance John Shepherd

Marathon Running From Beginner to Elite 4th edition Richard Nerurkar

£16.99 Rights sold: Italian, Simplified Chinese

£16.99 Rights sold: Complex Chinese

Marathon and Half Marathon From Start to Finish Sam Murphy

5k and 10k From Start to Finish Graeme Hilditch

Running Repairs A Runner’s Guide to Keeping Injury Free Paula Coates

Running Free of Injuries From Pain to Personal Best Paul Hobrough

£14.99 Rights sold: Danish

£12.99 Rights sold: Danish

£12.99 World rights available

£18.99 Rights sold: German, Italian, Spanish, Chinese

TRIATHLON

Triathlon Twenty Weeks to Success in Five Hours A Week British Triathlon Association & Mark Barfield

Triathlon - the Go Faster Guide How to Make Yourself a Quicker Triathlete Mark Barfield

Triathlon for Masters and Beyond Optimised Training for the Masters Athlete Ian Stokell

£15.99 World rights available

£18.99 World rights available

£19.99 World rights available

Ultimate Triathlon A complete training guide for long-distance triathletes Paul Moore & Richard Hoad

Strength and Conditioning for Triathlon The 4th Discipline Mark Jarvis

£19.99 World rights available

£20.00 Rights sold: Italian

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S P O R T S & F I T N E S S : B AC K L I S T WELLBEING

The Ageless Body How to Hold Back the Years to Achieve a Better Body Peta Bee & Sarah Schenker £7.99 Rights sold: German, Dutch, Czech, Polish

Sod Sixty!

The Guide to Living Well Dr Claire Parker and Sir Muir Gray £12.99 Rights sold: Italian

Sod it! Eat Well Healthy eating in your 60s, 70s and beyond Anita Bean and Sir Muir Gray £12.99 World rights available

Sod Seventy!

The Guide to Living Well Muir Gray £12.99 Rights sold: Italian

NUTRITION

Sports Supplements Which Nutritional Supplements Really Work Anita Bean £12.99 Rights sold: Italian

Food for Fitness How to Eat for Maximum Performance Anita Bean £16.99 Rights sold: Lithuanian

Anita Bean’s Sports Nutrition for Women A Practical Guide for Active Women Anita Bean £14.99 World rights available

The Complete Guide to Sports Nutrition 8th Edition Anita Bean £18.99 Rights sold: Italian

GENERAL Swim Better, Swim Faster Paul Mason £16.99 Rights sold: Simplified Chinese

Swimming for Triathlon and Open Water Gain Confidence and Unlock Your Ideal Front Crawl Paul Mason

The Indoor Climbing Manual John White £16.99 Rights sold: Simplified Chinese

Ultra Performance The Psychology of Endurance Sports Paul Moore £19.99 World rights available

£16.99 Rights sold: Simplified Chinese, Italian

The Shotokan Karate Bible 2nd edition Ashley P. Martin £20.00 World rights available

The Netball Practice Bible Essential Drills, Session Plans and Coaching Advice Anna Sheryn and Chris Sheryn

Advanced Rowing International perspectives on high performance rowing £25.00 World rights available

Futsal Training, Technique and Tactics Peter Sturgess £16.99 World rights available

£16.99 World rights available

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S P O R T S & F I T N E S S : B AC K L I S T FOOTBALL

Strength and Conditioning for Football Mark Jarvis

101 Youth Football Coaching Sessions Stuart Rook & Tony Charles

The Soccer Goalkeeping Handbook 3rd Edition Alex Welsh

You Are The Ref A Guide to Good Refereeing Paul Trevillion and Keith Hackett

£20.00 World rights available

£14.99 World rights available

£16.99 World rights available

£14.99 World rights available

RUGBY The Rugby World Cup The Definitive Photographic History Brendan Gallagher

Touch Rugby Everything You Need to Play and Coach David Woolley

Coaching Rugby Sevens Marcus Blackburn

Tag Rugby Everything You Need to Know to Play and Coach Jane Liddiard

£25.00 World rights available

£14.99 World rights available

£16.99 World rights available

£16.99 World rights available

COMPLETE GUIDES

The Complete Guide to Strength Training 5th edition Anita Bean £20.00 World rights available

The Complete Guide to Weight Loss Paul Waters £19.99 World rights available

The Complete Guide to Stretching Christopher M. Norris

The Complete Guide to Back Rehabilitation Christopher M. Norris

The Complete Guide to Sports Nutrition Anita Bean

£20.00 World rights available

£20.00 World rights available

£18.99 Rights sold: Italian

The Complete Guide to Circuit Training Debbie Lawrence & Richard (Bob) Hope

The Complete Guide to Bodyweight Training Kesh Patel

The Complete Guide to Exercise Therapy Christopher M. Norris

The Complete Guide to Personal Training Morc Coulson

£19.99 World rights available

£19.99 World rights available

£19.99 World rights available

£25.00 World rights available

The Complete Guide to Aqua Exercise for Pregnancy and Postnatal Health Sarah Bolitho and Vicky Hatch £25.00 World rights available

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S P O R T S & F I T N E S S : B AC K L I S T KNOW THE GAME / COMPLETE SKILLS Pool British Association of Pool Table Operators

Tennis Lawn Tennis Association

Hockey England Hockey £6.99 World rights available

£6.99 Rights sold: Dutch

£6.99 World rights available

Cycling British Cycling £6.99 World rights available

Athletics UK Athletics £6.99 Rights sold: Dutch

Basketball English Basketball Association

Soccer Football Association

Mah-Jong Gwyn Headley & Yvonne See £6.99 World rights available

Gymnastics British Gymnastics £6.99 World rights available

£6.99 World rights available

Swimming Amateur Swimming Association

Boxing Amateur Boxing Association & Kevin Hickey

£6.99 World rights available

£6.99 World rights available

Know the Game: Complete skills: Soccer Paul Fairclough

Know the Game: Complete skills: Rugby Simon Jones

Know the Game: Complete skills: Cricket Luke Sellers

£14.99 World rights available

£10.99 World rights available

£14.99 World rights available

£6.99 World rights available

£6.99 World rights available

Trampolining British Gymnastics & Sue Freeman

SPORTS:101 SERIES

101 Youth Football Coaching Sessions Stuart Rook & Tony Charles

101 Youth Basketball Drills Mick Donovan

101 Youth Cricket Drills Age 12-16 Luke Sellers

101 Youth Rugby Drills Chris Sheryn & Anna Sheryn

£14.99 Rights sold: Spanish, Russian

£14.99 World rights available

£14.99 World rights available

£14.99 World rights available

101 Youth Athletics Drills John Shepherd

101 Youth Hockey Drills Dennis Hay & Stuart Dempster

101 Multi-skill Sports Games Stuart Rook and Tony Charles

101 Team Handball Felicia Lidia Radu & Beatrice Aurelia Abalasei

£14.99 World rights available

£14.99 World rights available

£16.99 World rights available

£14.99 World rights available

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N AU T I C A L : B AC K L I S T BIBLES

The Boat Improvement Bible Practical Projects to Customise and Upgrade your Boat £29.99 Rights sold: German

The Dinghy Bible The Complete Guide for Novices And Experts Rupert Holmes £20.00 Rights sold: Swedish, German

The Boat Electrics Bible A Practical Guide to Repairs, Installations and Maintenance on Yachts and Motorboats £30.00 World rights available

The Knot Bible The Complete Guide to Knots and Their Uses £19.99 Rights sold: Spanish, German, Polish, Swedish, Italian

The Boat Repair Bible A Comprehensive Repair Guide for Power and Sail

The Sailing Bible The Complete Guide for All Sailors from Novice to Experienced Skipper

The Boat Maintenance Bible Refit, Improve and Repair with the Experts

£30.00 Rights sold: Spanish, German, Polish, Italian, Finnish, Dutch

£24.99 Rights sold: Finnish, French, German, Italian, Swedish, US & Canada

£30.00 Rights sold: German, Norwegian, US & Canada, Italian, Swedish

ADLARD COLES BOOK OF

The Adlard Coles Book of Electronic Navigation Mel Bartlett £16.99 Rights sold: US

The Adlard Coles Book of Radar Borje Wallin £14.99 Rights sold: Dutch, Sweish

The Adlard Coles Book of Diesel Engines Mel Bartlett

The Adlard Coles Book of Outboard Motors Mel Bartlett

£14.99 World rights available

£14.99 Rights sold: Dutch, Norwegian, US

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N AU T I C A L : B AC K L I S T REEDS HANDBOOKS

Reeds Skipper’s Handbook Malcolm Pearson

Reeds Crew Handbook Bill Johnson

Reeds Knot Handbook

£7.99 Rights sold: German, Dutch, Italian, Polish, Finnish

£7.99 Rights sold: Spanish, Dutch

Reeds Maritime Flag Handbook 2nd edition Miranda Delmar-Morgan

Reeds Diesel Engine Troubleshooting Handbook Barry Pickthall

£9.99 World rights available

£9.99 Rights sold: Dutch, Italian

£7.99 Rights sold: Dutch

Reeds Outboard Motor Troubleshooting Handbook Barry Pickthall £9.99 Rights sold: Dutch, Italian

Reeds Ocean Handbook Bill Johnson

Reeds Cooking at Sea Handbook Sonja Brodie

£9.99 Rights sold: Polish

£8.99 World rights available

RACING

On Course to Win Jim Saltonstall’s Racing Tips for Sailors Jim Saltonstall

Fast Handling Technique Frank Bethwaite

£14.99 World rights available

£19.99 World rights available

MARITIME HISTORY

Clipper Ships and the Golden Age of Sail Races and Rivalries on the Nineteenth Century High Seas Sam Jefferson

The Voyage of the Beagle James Taylor £18.99 World rights available

The Sea Chart John Blake

Empire of the Seas Brian Lavery

The Sea Painter’s World Geoff Hunt

£25.00 World rights available

£12.99 World rights available

£30.00 World rights available

£25.00 World rights availablee

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N AU T I C A L : B AC K L I S T

The Camper Van Bible Live, Eat, Sleep (Repeat) Martin Dorey

Out on the Land Bushcraft Skills from the Northern Forest Ray Mears and Lars Falt

Yacht Were You Thinking?

An A-Z of Boat Names Good and Bad Jonathan Eyers

£25.00 Rights sold: Swedish, Norwegian

£9.99 World rights available

The Boat Drinks Book A Different Tipple in Every Port Fiona Sims

The Boat Cookbook Real Food for Hungry Sailors Fiona Sims

A History of Sailing in 100 Objects Barry Pickthall

£16.99 Rights sold: Dutch

£16.99 Rights sold: Dutch, Danish

£20.00 Rights sold: Italian, French

£20.00 Rights sold: French, German

Tales from the Captain’s Log The National Archives £25.00 World rights available

The Rules Book Complete 2017-2020 Rules Bryan Willis £19.99 Rights sold: Dutch, German

The Barefoot Navigator Wayfinding with the Skills of the Ancients Jack Lagan

Celestial Navigation for Yachtsmen 13th edition Mary Blewitt

£14.99 World rights available

£11.99 Rights sold: Italian

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N AU T I C A L : B AC K L I S T

Maps: Their Untold Stories Rose Mitchell and Andrew Janes

Dream Cruising Destinations 24 Classic Cruises Mapped and Explored Vanessa Bird

The Adlard Coles Nautical Puzzle Book Word Games, Brainteasers, Crosswords & More

£30.00 World rights available

£19.99 Rights sold: German

£6.99 World rights available

The Adlard Coles Nautical Quiz Book With 1,000 Questions

The Illustrated Boat Dictionary in 9 Languages

Des Pawson’s Knot Craft and Rope Mats Des Pawson

£6.99 World rights available

£18.99 Rights sold: Dutch, German, Italian, French

Your First Atlantic Crossing 4th edition Les Weatheritt

Ultimate Classic Yachts 20 of the World’s Most Beautiful Classic Yachts Nic Compton

The Anatomy of Sail The Yacht Dissected and Explained Nic Compton

£18.99 World rights available

£30.00 World rights available

£30.00 Rights sold: French

Tall Ships Today Their remarkable story Nigel Rowe

The Sea A Photographic Celebration of the First Wonder of the World Nic Compton

Kiteboarding Destinations Alex Hapgood

£30.00 Rights sold: French

£30.00 World rights available

£16.99 World rights available

The Liveaboard Guide Living Afloat on the Inland Waterways Tony Jones

The Narrowboat Guide A Complete Guide to Choosing, Designing and Maintaining A Narrowboat Tony Jones

The Kiteboarding Manual The Essential Guide for Beginners and Improvers Andy Gratwick

£16.99 World rights available

£18.99 World rights available

£20.00 Rights sold: German

£16.99 World rights available

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N AU T I C A L : B AC K L I S T

Day Skipper for Sail and Power Alison Noice £22.00 World rights available

Instant Weather Forecasting Alan Watts £9.99 Rights sold: German, Polish, Dutch

The Complete Ocean Skipper Deep-water Voyaging, Navigation and Yacht Management Tom Cunliffe

The Complete Day Skipper Skippering With Confidence Right from the Start Tom Cunliffe

The Complete Yachtmaster Sailing, Seamanship and Navigation for the Modern Yacht Skipper Tom Cunliffe

£30.00 World rights available

£25.00 World rights available

£25.00 World rights available

Hand, Reef and Steer 2nd edition Traditional Sailing Skills for Classic Boats Tom Cunliffe

Heavy Weather Sailing 7th edition Peter Bruce

Stress-Free Sailing Single and Short-handed Techniques Duncan Wells

£35.00 Rights sold: Dutch

£25.00 World rights available

Stress-Free Motorboating Single and Short-Handed Techniques Duncan Wells £16.99 Rights sold: German

£16.99 Rights sold: German, Dutch, Spanish, Swedish

Safe Skipper A practical guide to managing risk at sea Simon Jollands & Rupert Holmes

Be Your Own Boat Surveyor A hands-on guide for all owners and buyers Dag Pike

Knots in Use Knots, Bends, Hitches, Whippings and Splices Colin Jarman

£14.99 Rights sold: Czech

£16.99 Rights sold: German, Dutch, French

£8.99 Rights sold: Dutch, Russian, Spanish, US, German, Norwegian, Portuguese, Swedish

61

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N AT U R A L H I S TO R Y: B AC K L I S T GIFT BOOKS

Highlands Scotland’s Wild Heart Stephen Moss £25.00 World rights available

A History of Birdwatching in 100 Objects David Callahan, edited by Dominic Mitchell

Tales of Remarkable Birds Dominic Couzens

Birds: Myth, Lore and Legend Marianne Taylor and Rachel Warren Chadd

£20.00 World rights available

£25.00 Rights sold: Simplified Chinese, Japanese

In Search of Lost Frogs Robin Moore £25.00 Rights sold: US

The Secret Lives of Puffins Mark Sisson and Dominic Couzens

Lost Animals Errol Fuller

Penguins David Tipling

£20.00 World rights available

£25.00 Rights sold: French, Japanese, US

£20.00 World rights available

Horses Bob Langrish and Nicola Jane Swinney

Secrets of the Seas Callum Roberts and Alex Mustard

National Birds of the World Ron Toft

£25.00 Rights sold: Japanese

£25.00 Rights sold: French

£20.00 World rights available

Wild Cats of the World Luke Hunter £25.00 World rights available

Woodpeckers of the World Gerard Gorman £35.00 World rights available

£20.00 World rights available

Owls of the World A Photographic Guide Heimo Mikkola

Rocks and Minerals A Photographic Field Guide Chris Pellant and Helen Pellant

Fossils A Photographic Field Guide Chris Pellant and Helen Pellant

Geological Structures An Introductory Field Guide Chris Pellant and Helen Pellant

£40.00 Rights sold: French, Italian, German, Japanese, US

£12.99 World rights available

£12.99 World rights available

£12.99 World rights available

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N AT U R A L H I S TO R Y: B AC K L I S T ILLUSTRATED SERIES

An Illustrated Country Year

An Illustrated Coastal Year

Celia Lewis

Celia Lewis

£20.00

£20.00

Rights sold: Simplified Chinese

Rights sold: Simplified Chinese

The Illustrated Guide to Cows

The Illustrated Guide to Ducks and Geese and Other Domestic Fowl

Celia Lewis

Celia Lewis

£16.99

£16.99

World rights available

World rights available

The Illustrated Guide to Chickens

The Illustrated Guide to Pigs

Celia Lewis

Celia Lewis

£16.99

£16.99

Rights sold: US, French, Dutch

Rights sold: US, French

63

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The wild girl’s guide to adventure travel and wellbeing

THE GIRL DOORS OUT

OUTDOORS

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www.bloomsbury.com

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