Hardie Grant Books Spring 2016 Catalogue by Hardie Grant Publishing

HARDIE GRANT BOOKS HARDIE GRANT BOOKS | SPRING 2016

SPRING 2016

CONTENTS FOOD & DRINK BEAUTY & FASHION ADULT COLOURING CRAFT & LIFESTYLE SELF-HELP & INSPIRATION GIFT, HUMOUR & POPULAR CULTURE TRAVEL, SPORT & CURRENT AFFAIRS SALES CONTACTS

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Food & Drink

Food & Drink 路 1

The Mocktail Manual Over 90 delicious non-alcoholic drinks Fern Green Featuring smoothies, energizers, shakes, teas, mocktails and punches, this book will change the way you drink Here Fern Green shares over 90 of the world’s tastiest alcohol-free drinks. So whether you’re trying to detox, lose weight, fancy a hot drink to dispel the winter blues, or find yourself the designated driver for the night, there’s a recipe for you.

• Contains excellent healthy smoothie and juice recipes as well as some wicked shakes and mocktails • There is a growing trend in people looking to cut back on their alcohol intake and enjoy healthier alternatives • Lively, graphic illustrations throughout • Puts the fun back into non-alcoholic drinks!

Why not switch your morning cereal for an energizing Green Turbo Juice or an oaty Breakfast Smoothie, which can be made the night before? If you’ve had one hangover too many, change your tipple to a refreshing Spring pea and Elderflower or if you fancy a warm hug in a mug, look no further than the devilishly delicious Hot Chocolate Peanut Butter. Filled with equal parts healthy and naughty drinks, you can fix a Green Chia Seed Pick-Me-Up if you’re feeling worthy, or a full-fat Cake Mix Shake if you’re feeling bad. Fern Green is a food stylist, writer and boutique hotel owner. Fern regularly writes and styles for magazines such as Jamie (Jamie Oliver), and works with various high-profile brands such as Waitrose on food styling for editorial and video content. She is also the author of Breakfast (page 32).

Related titles The Mixer’s Manual ISBN 9781742707747

January £9.99 Hardback ISBN 9781784880217 128 pages, 162 x 162 mm Approx. 15,000 words Full colour illustrations

2 · Food & Drink

INGREDIENTS

Virgin mary

INGREDIENTS

graPEfruiT, cucumBEr & limE

ICE CUBES • 150 ML (5 FL OZ) PASSATA • 1 TABLESPOON 1 INGREDIENTS EACH OF WORCESTERSHIRE SAUCE AND LEMON JUICE 2 DROPS OF TABASCO SAUCE • PINCH EACH OF FRESHLY GROUND BLACK PEPPER, MUSTARD POWDER, CAYENNE PEPPER AND CELERY SALT • 1 TEASPOON GRATED HORSERADISH • ½ CELERY STICK AND ICE CUBES • 150 ML (5 FL OZ) PASSATA • 1 TABLESPOON SLICE OF LEMON, TO GARNISH EACH OF WORCESTERSHIRE SAUCE AND LEMON JUICE 2 DROPS OF TABASCO SAUCE • PINCH EACH OF FRESHLY EQUIPMENT GROUND BLACK 2PEPPER, MUSTARD POWDER, CAYENNE PEPPER AND CELERY SALT • 1 TEASPOON GRATED HORSERADISH • ½ CELERY STICK AND SLICE OF LEMON, TO GARNISH

gingEr & PEacH BEllini 2

EQUIPMENT

½ CUCUMBER, CHOPPED HIGHBALL 1 INGREDIENTS SHAKER BLENDER 1 GRAPEFRUIT, PEELED AND CHOPPED GLASS 1 LIME, PEELED AND PIPS REMOVED 200 ML (7 OZ) WATER • LIME ICE CUBES, TO SERVE 3 METHOD (SEE PAGE 30) • SLICE OF LIME, TO SERVE

HIGHBALL SHAKER BLENDER Crush enough iceEQUIPMENT cubes in a blender to fill the 2 GLASS

glass – don’t over-blend or it will melt too quickly. sErVEs 1 Add the rest of the ingredients, except the celery This traditional non-alcoholic cocktail gives a 3 METHOD stalk and slice of lemon, then tip everything into good punch. Very similar to a Bloody Mary but cocktail shaker. to to combine, without the vodka, our improved version gives theCrush enough iceShake cubesvigorously in a blender fill the then pour back into the glass. Garnish with the it that sErVEs little extra zip. glass – don’t over-blend or it will melt too quickly. 1 TUMBLER celery WOODEN BLENDER JUG SIEVE and slice of lemon. Add the rest of the ingredients, except the celery • ½ WHITE PEACH, PEELED 5 MM (¼ IN) THICK SLICE This traditional non-alcoholic cocktail gives a SPOON PEELED ML (5then OZ) CLOUDY GINGER into BEER, stalk and slice •of150 lemon, tip everything good punch. Very similar to a Bloody Mary but GINGER, CHILLED • HANDFULShake OF RASPBERRIES, EXTRA 55 vigorously PLUS to combine, without the vodka, our improved version gives the cocktail shaker. 3 TO GARNISH METHOD then pour back into the glass. Garnish with the it that little extra zip.

syruPs

sErVEs 1 A real thirst quencher with sour notes, this juice is sure to wake up your taste buds!

celery and slice of lemon. 2 EQUIPMENT Put the cucumber, grapefruit, peeled lime 23/09/2015 and 08:5 water into a blender and whizz until smooth. 55 Pour the mixture through a sieve into a jug, helping the juice through using the back of a wooden spoon. Serve over some lime ice 23/09/2015 08 SMALL BOWL CHAMPAGNE SIEVE cubes in a tumbler, with aBLENDER slice of lime. FLUTE 3

sErVEs 1 A take on the Venetian summer fizz that is made with prosecco. Try this delicious alternative with non-alcoholic spicy ginger beer.

METHOD

Purée the peach and ginger together with a 23/09/2015 dash of water in the blender. Pour the purée into champagne flutes and top each one with ginger beer. Blitz the raspberries with a little water in the blender, then push the pulp through a sieve into a bowl to remove the seeds. Spoon the raspberry purée on top of each drink, garnish Food Drink · 3 the glass with a raspberry and & serve.

08:5

Superfoods How to enjoy nature’s healthiest ingredients Sue Quinn A collection of gourmet but simple recipes based around a core list of superfoods, to help you load your diet with as much goodness as possible.

• Superfoods are foods which contain exceptionally high levels of vitamins, phytochemicals and nutrients strongly associated with good health and reduced risk of chronic disease • Learn how to introduce superfoods into your diet, from breakfast through soups, salads, casseroles and snacks to desserts • All the recipes in this book include at least two superfoods • Discover the everyday health benefits of tomatoes, nuts, berries, fish and green vegetables

With the help of Superfoods you can start the day off right with a delicious recipe for supermuesli or perhaps crostini with wild cherries; then detox at lunchtime with an imaginative range of soups, salads and coleslaws. Vegetable ideas include spicy fried bok choy, braised lentils, supervitamin carrots and a health-boosting take on Mediterranean vegetables. Gratin green pasta, cauliflower risotto and chilli beans and chocolate all feature for super supper ideas. With a clean, modern design and stylish photography, this is a fresh new companion to a super new you. Sue Quinn is a food writer, journalist, and author of several cookery books. She has a lifelong interest in cooking and sharing good food, and is a regular contributor to various media publications, including the Guardian’s online food and wine section.

• 66 fresh ideas to make superfoods super simple

January £9.99 Hardback ISBN 9781784880415 160 pages, 215 x 150 mm Approx. 16,000 words Full colour photography Also in this series Sugar Free, ISBN 9781784880422

4 · Food & Drink

Sugar Free Over 60 recipes with no added sugar Sue Quinn This handy book is an excellent entry point into reducing added sugar in your diet – something we all know we should do. Here are 65 delicious and innovative recipes for breakfast, snacks, pastries and desserts that allow you to start the day with a peanutbutter and chocolate milkshake, snack on raspberry-almond focaccia, choose scones for tea and eat chocolate ice cream – all sugar and guilt free. Added sugars should not exceed 10% of our daily calories, and ideally less than 5%. Many so-called ‘sugar-free’ recipes are in fact stuffed with honey, agave or other sugar syrups. While natural, these syrups are in fact full of sugar. None of these sugar substitutes are used in this book. Instead the recipes are sweetened with fresh and dry fruit. With stylish design and photography, sugarfree food has never looked so enticing!

• A smart, compact book full of simple recipes using naturally sweet ingredients and no refined sugar • Learn to distinguish between good and bad sugars • Cook healthier versions of store cupboard staples • Indulge yourself with desserts, snacks and pastries: all with no added sugar or artificial sweeteners

January £9.99 Hardback ISBN 9781784880422 160 pages, 215 x 150 mm Approx. 13,000 words Full colour photography Also in this series Superfoods, ISBN 9781784880415

Food & Drink · 5

Eat Well Now

(and your body will thank you later) Healthy, delicious, low-carb recipes Ian Thorpe This paleo-style cookbook shows how to make delicious and nutritious meals that will help you stay lean and full of energy Swimming champion Ian Thorpe loves to cook. When his career in the pool ended, he developed a healthy eating plan that would allow him to enjoy the delicious foods he loves, including a lot of meat, while maintaining a healthy, lean, strong body. • Years of physically demanding training and access to some of the world’s best nutritionists has given Ian an excellent understanding of how to create meals that deliver a powerful punch in terms of health and vitality • The goodness doesn’t come at the expense of flavour: these are flavour-packed meals that everyone can enjoy • Dishes include North African tomato and green lentil stew, miso cod and Japanese pork with onion dressing

In Eat Well Now Ian shares his food philosophy, based on his work with experts on nutrition and diet over his years of elite sporting success. His formula for a healthy diet is balanced and achievable. The book covers vegetarian, seafood, poultry, beef, lamb and pork recipes, as well as sides and desserts. Ian is living proof that by making minor adjustments to the way you eat, you can still eat the foods you love while looking good and feeling great. Ian Thorpe is one of the greatest swimmers of all time. His success in the pool includes winning five gold Olympic medals and 11 world titles, as well as smashing 22 world records. Since retiring from professional swimming, Ian has been involved with many philanthro pic ventures. He also regularly appears on TV chat shows around the world.

Quinoa porridge with spice and berries

Serves 4 Breakfast is the one meal of the day that I base on carbohydrates, and for me this is usually oats. I am a big fan of porridge in winter, but too much of anything can get a little boring after a while. Using quinoa is a great alternative as it is packed with essential nutrients and has the flavour and filling qualities of a grain, even though it’s actually a seed in the spinach family. 500 ml milk 1 teaspoon ground cinnamon 1 cardamom pod, seeds extracted from husk 1 teaspoon honey 2 cups quinoa 1 cup raspberries 1 cup blueberries 1 cup blackberries 3 tablespoons pistachios, roughly chopped

Put the milk, cinnamon, cardamom seeds and honey in a medium saucepan and bring to the boil. Reduce the heat to a simmer and add the quinoa. Cook for 40 minutes, or until the quinoa is tender. Combine the berries and pistachios in a bowl. Serve the quinoa topped with the berries and nuts.

QUINOA (PRONOUNCED ‘KEEN-WAH’) REMAINS SLIGHTLY CRUNCHY WHEN COOKED AND HAS A WHOLESOME, SUBTLE FLAVOUR. TRULY A SUPER FOOD, IT CONTAINS GOOD QUANTITIES OF

vegetarian

ALL NINE AMINO ACIDS THAT OUR BODIES MUST OBTAIN THROUGH FOOD, MAKING IT A COMPLETE PROTEIN. IT IS ALSO GLUTEN-FREE AND RICH IN FIBRE, MAGNE-SIUM, MANGANESE AND COPPER, AND CONTAINS ZINC, CALCIUM, POTASSIUM AND IRON.

6 · Food & Drink

February £14.99 Paperback ISBN 9781743791547 208 pages, 254 x 178 mm Approx. 30,000 words Full colour photography

A YEAR OF PRACTICULTURE Recipes for living, growing, hunting and cooking with the seasons ROHAN ANDERSON Practiculture is a lifestyle choice. It’s about direct involvement in the day-to-day elements of living, and the rewarding choice of living off the land by growing, hunting and foraging seasonal, healthy and sustainable food. A Year of Practiculture features Rohan Anderson’s seasonal, rustic recipes along with a collection of honest stories about the realities of living the practiculture life surrendered to the bounty (and hardships) of the land through the seasons. In Rohan’s passionate, funny and no-nonsense style, he uses humour and poetic writing to tackle the deeper issues that our modern food system raises. Recipes include: rabbit backstrap with spring morel and sage; almond and siracha salad; salmon with pimento crust and chili aioli; bottling fruit; crumbed quail with roast beetroot mash; sourdough bread; venison port pie and more!

• A celebration of the practiculture movement: a life based around seasonal and natural productivity • Over 100 delicious recipes based on ingredients that are best grown, foraged or hunted according to the seasonal calendar • Tips on preserving, fermenting and curing • Advice on adapting the practiculture lifestyle for an average back garden

ROHAN ANDERSON left his job in the city to pursue the richer pleasures of a practiculture lifestyle. Through his journey, he has come to realise the significance of his desire to return to a more honest relationship with nature, to better understand its role in producing the food that fuels us. Rohan regularly contributes to publications such as The Guardian and The Huffington Post.

Broad Bean Chorizo Paella SERVES 6

MARCH £20 HARDBACK ISBN 9781743790540 304 PAGES, 253 X 203 MM APPROX. 97,000 WORDS FULL COLOUR PHOTOGRAPHY

What you need 1–2 tablespoons olive oil 3 onions, sliced 2 leeks, sliced 5 garlic cloves, sliced 300 g (10½ oz) fresh chorizo (page 49), sliced 725 g (1 lb 10 oz/2¾ cups) tomato passata (puréed tomatoes) 500–800 g (1 lb 2 oz– 1 lb 12 oz) broad (fava) beans, boiled and peeled handful of parsley, roughly chopped

2 tablespoons smoked pimentón (Spanish paprika) 1.5 litres (51 fl oz/6 cups) Home-made meat or veg stock (page 294) 400 g (14 oz) bomba paella rice 135 g (5 oz/1½ cups) grated manchego goat’s feta, to serve ½ lemon, to serve

How to make it

You can cook a paella over the gas hob in the kitchen, but cooking paella over the flames – well, it’s a whole different story. It’s more fun – or that’s my take on it anyway. If you asked a Spaniard how to cook paella, I’m sure they’d insist it’s a fireplace process and gas is a no-no. I’m not really fussed – I reckon these beliefs about how food should be cooked develop into rules, and I deplore rules. I’ve cooked paella both ways and I prefer cooking it outside over the hot flames and coals, but it’s just a personal thing. Sure, it may give the meal a little smoky flavour and the rice on the bottom, if cooked right, develops a nice even crust. But really, who’s going to tell the difference? You’d have to be a real purist to tell one from the other.

The way I cook paella over a fire is to get the heat up for at least an hour before I cook. This makes a good base of hot coals and constant heat, and it allows for a bit of vino refuelling. You won’t find a ‘paella’ pan at your local camping store, but you probably will find a tripod frying pan for cooking eggs and bacon over a fire. It’s practically the same deal.

When the fire has died down and the frying pan is at medium heat, add a generous glug of olive oil and sweat the onion, leek and garlic for 10 minutes. You don’t want these to cook too hot and fast. A slower, gentler cook seems to get the sweetness out of the onions. If it’s looking too hot, splash over some water to cool it. Add the chorizo, passata, broad beans, parsley, pimentón and stock, and add a little bit of wood to the flames to bring the paella to a gentle simmer. Add the rice and stir evenly through the liquid.

A Year of Practiculture

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Finally, spread over the manchego then sit back and wait. It normally takes about 30 minutes, but every fire is different, so it’s a good idea to check a little bit of rice. If it’s too crunchy it needs more time, if soft it may well be ready. Oh, and if you think your fire is too hot, you can just add a bit of water to the brew, which will also help cook the rice. Serve with feta crumbled over the top and a squeeze of lemon.

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FOOD & DRINK · 7

Cornetti I TA L I A N B R I O C H E C R O I S S A N T S

CORNETTI DOUGH

20 g (¾ oz) fresh yeast, or 7 g (¼ oz/2½ teaspoons) active dry yeast 75 g (2¾ oz) unsalted butter, softened at room temperature 50 g (1¾ oz) sugar 2 eggs 500 g (17½ oz/4 cups) bread flour (see note) zest of 1 lemon and 1 orange 1 level teaspoon salt 250 g (9 oz) well-chilled unsalted butter (for the ‘butter block’; see note on butter on the following page) 1 egg, beaten for egg wash raw (turbinado) sugar for sprinkling, optional SUGAR SYRUP

45 g (1½ oz/3 tablespoons) sugar 3 tablespoons water NOTE

It’s best to use a flour that will give the dough some strength (something with a protein content of around 12%) for successful stretching and shaping of the cornetti, so bread flour is ideal. In Italy it’s common to use a combination of half Manitoba (strong) flour, which can have a protein content of 15–18%, and half ‘00’ flour. Using only a weaker flour, such as plain (all-purpose) flour, you will risk the dough ripping when it comes to shaping or even rising. If you’re not sure of how strong your flour is, check on the nutrition label on the back of the packet and you should find the protein content.

• 70 authentic recipes broken into chapters such as The Pastry Shop, Bakery, Market, Butcher, Trattoria and Out and About • Emiko Davies lives in Florence with her Italian husband and knows the city like a local • Includes beautiful location and food photography to transport you to la cittá bella

2 0 La Pasticceriaio / The Pastry Shop

Think of cornetti as Italian croissants but with a difference. They’re less buttery (and therefore somewhat less flaky), more brioche-like (thanks to the addition of eggs) and, most importantly, they are always sweet, with a distinct citrus perfume. They’re a staple of the Florentine bar counter or pastry shop and probably the most popular breakfast choice. You can find cornetti of all types: plain, wholewheat, dusted with icing sugar, shiny with sugar syrup, marbled with chocolate, or with a variety of fillings from jam to pastry cream to honey. Many pasticcerie will also offer a selection of mignon pastries – that is, dainty half-sized ones, if you only want a small bite to eat.

Florentine

The true cuisine of Florence

This recipe, which is inspired partly by Paoletta Sersante’s popular blog, Emiko Davies Anice & Cannella, partly by Carol Field’s method in The Italian Baker and partly by my own preferences, will give you small, mignon cornetti vuoti (or ‘empty’ cornetti) with a bit of shine from a lick of sugar syrup and some crunch from raw sugar. Once you’ve perfected these, you may like to try filling them by placing a teaspoon of your favourite jam or other filling such as pastry cream on the widest part of the dough before rolling them up.

The birthplace of the Renaissance, Florence is home to masterpieces of art and culture as well as culinary While it looks likeaa thriving lot of work, making cornetti isscene easier than it seems, mostly involving resting time to make this elastic dough easier to work with,

with just a bit of rolling and folding in between. One piece of advice: it is Sitting proudly in the Tuscan region, the food best to work in a cool environment so that the butter doesn’t get too soft, so of Florence is cornetti someon of best in Italy: think resist the urge to make a hotthe day. An ingenious tip I got from a pastry chef: if you have a warm kitchen, cover the work surface where you delicious pasta with fresh nettle pesto, veal in will be rolling your cornetti dough with a baking sheet topped with ice or abags flavoursome tomato sauce of frozen peas, and leave for a while to chill. and some of best array of breads you will I like to make these over two or three daysfind. – it seems like a long time but it is very low maintenance this way and will easily fit around a work schedule.

By the morning of the last day, which simply consists of shaping the cornetti In Florentine, Emiko Davies explores the and letting them rise before baking, you’ll be rewarded with some of the best important the Florentines have pastries you’ll everrelationship taste. with their cuisine, the rules about what can Recipe continued overleaf > be eaten when, with what accompaniments and in what particular order. The recipes are sincere and straightforward, making particularly good use of bread and olive oil, the cuisine’s staple ingredients.

Florentine reveals why the people of Florence remain so proudly attached to their unchanging cuisine - a cuisine that tells the unique story of its city, dish by dish. Emiko Davies first visited Florence while completing a fine art degree, arriving at Santa Maria Novella station with nothing but a suitcase and some broken Italian. The local culture and cuisine won her affections and inspired her to begin her five-year-old blog www.emikodavies.com about Tuscan food, its history and strict adherence to traditions.

March £25 Hardback ISBN 9781743790038 256 pages, 275 x 217 mm Approx. 50,000 words Full colour photography

8 · Food & Drink

F L O R E N T I N E- S T Y L E P E A S

irgin

nto se

sh, flat-leaf

kets of arket, u can also zen peas

The pairing of peas and ham is always a good one but the secret ingredient of one of Florence’s best-loved contorni (side dishes) is a teaspoon of sugar added towards the end. You can choose to leave it out, especially if using sweet, fresh peas, but it adds a certain characteristic sweetness to the dish. The generous addition of water is intentional; the broth that results from cooking the peas is partly what makes this dish so beloved. As Florentine painter-chef Guido Peyron wrote in his recipe book of 1956, ‘La grazia dei piselli alla fiorentina è proprio di essere serviti con abbondante aquetta saporosa,’ which means something along the lines of: the saving grace of Florentine-style peas is the fact that it is served with abundant flavourful broth. Like many Florentine dishes, this is even better reheated the next day. In a saucepan, gently heat 2 tablespoons of the olive oil and cook the pancetta and garlic over a low heat for about 1 minute. Add the peas, parsley and enough cold water to just reach the level of the peas. Season with a pinch of salt and bring to a simmer. Cook until the peas are tender and the garlic is cooked. Add the sugar (if desired) just before removing from the heat. Serve warm or even at room temperature with the rest of the olive oil, freshly ground pepper and plenty of the broth. SERvES 4

W O N D E R W H AT YO U T H I N K O F P E R H A P S M A K I N G T H I S I M A G E B L A C K A N D W H I T E ?

Food & Drink · 9

Draft cover

Everyday Delicious New in Paperback Super tasty breakfasts, brunches, mains, desserts and snacks Izy Hossack A stylish cookbook from the talent behind the award-winning blog, Top With Cinnamon.

“Izy has become a sensation in the food world [...] the next Nigella” The Times “She’s absolutely nailing it with awesome breads and cakes, beautiful photography AND loads of recipes that are super exciting even if you follow a restricted diet!” Jamie Oliver, Chef and Author • Delicious recipes for every day, ranging from courgette cornbread pancakes to ricotta asparagus fritters and malted pumpkin gingerbread • Izy is a social media powerhouse with over 350,000 hits on her blog every month, 150,000 Instagram followers and a large and loyal following across her other platforms • The recipes are decadently delicious with many flavoursome healthy options such as vegetarian, vegan and gluten-free dishes, as well as hearty meat-based meals and indulgent treats and snacks

In Everyday Delicious – the paperback edition of her first book, Top with Cinnamon – Izy shares her favourite sweet and savoury recipes, perfect for lazy weekends, speedy suppers and impromptu gatherings. Breakfast like a king on Courgette Cornmeal Pancakes, then take the healthy route with a Halloumi, Quinoa and Pomegranate Salad for dinner. Feed a crowd on Chicken Tacos with Peach BBQ Sauce, or make it lunch for one with Udon Mushroom and Noodle Soup. Featuring a selection of gluten-free recipes and healthy options, as well as step-by-step tutorials on pastry-making and other essentials, Everyday Delicious has something to suit everyone. This is fun, flavoursome cooking with a modern twist. Izy Hossack is an internet phenomenon. Her blog, topwithcinammon.com, receives international attention and was shortlisted in the Saveur Best Food Blog Awards 2013. Her recipes are regularly featured in Miss Vogue, The Daily Mail, jamieoliver.com and Buzzfeed.

March £16.99 Paperback ISBN 9781784880255 224 pages, 247 x 198 mm Approx. 28,000 words Full colour photography

10 · Food & Drink

Spine: 41mm

RICE, NOODLE, FISH THE WORLD NEEDS ROADS & KINGDOMS.

Presents

IT NEEDS THIS BOOK.

Deep travels through Japan’s food culture Anthony Bourdain

An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan’s extraordinary food culture through a mix of in-depth narrative and

MATT GOULDING EDITED BY NATHAN THORNBURGH FOREWORD BY ANTHONY BOURDAIN

insider advice, along with 195 color photographs. In this five-thousandmile journey through the noodle shops, tempura temples, and teahouses of

Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not

That! book series, navigates the intersection of food, history, and culture, creating one of the most ambitious and complete books ever compiled

from the Western perspective about the Japanese culinary landscape.

Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan’s most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the

DEEP TRAVELS THROUGH JAPAN’S FOOD CULTURE

Part travel guide, part cultural celebration, this book invites readers to explore an entire country through the lens of food.

MATT GOULDING

sushi masters of Tokyo to the street food of Osaka and the ramen culture of

Rice, Noodle, Fish reveals Japan’s most intriguing culinary disciplines in seven key regions, from the traditional kaiseki of Kyoto and sushi masters of Tokyo, to the street food of Osaka and the ramen culture of Fukuoka. This brilliant narrative considers the cultural and culinary flavours of each region and the stories behind the people who prepare it.

• This skilfully handled narrative weaves together food, geography, history and culture

Fukuoka. You won’t find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with

intimate portraits of the cities and the people who shape Japan’s food world.

This is not your typical travel guide. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid journeyman and

armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the result is

the first-ever guidebook for the new age of culinary tourism.

MATT GOULDING

FOOD/DRINK

A rare breed of inspiration and information, Rice, Noodle, Fish is perfect for the intrepid and armchair traveller alike. A must-have exploration of the world’s deepest food culture, the end result is an immersive culinary journey through this captivating country. MATT GOULDING is chief editor and publisher of Roads & Kingdoms and the co-author of the New York Times-bestselling series, Eat This, Not That, which sold nearly 9 million copies.

• Demystifies the inner reaches of Japanese cuisine • An instant classic for any serious foodie’s library • In-depth explorations of Japan’s widely varied regional cuisines

NATHAN THORNBURGH is chief editor and publisher of Roads & Kingdoms, and has spent much of the last decade working at Time magazine as foreign correspondent and editor. ANTHONY BOURDAIN is a chef, publisher, television personality and the author of Kitchen Confidential: Adventures in the Culinary Underbelly.

MARCH £16.99 HARDBACK ISBN 9781743791301 356 PAGES, 198 X 165 MM APPROX. 70,000 WORDS FULL COLOUR PHOTOGRAPHY

FOOD & DRINK · 11

DRAFT COVER

MÉLANIE DUPUIS

PÂTISSERIE AND INSTRUCTIONS

PHOTOGRAPHY BY PIERRE JAVELLE ILLUSTRATIONS BY YANNIS VAROUTSIKOS SCIENTIFIC EXPLANATIONS BY ANNE CAZOR

PÂTISSERIE Master the art of French pastry MÉLANIE DUPUIS

PÂTISSERIE PâTISSERIE

The ultimate bible on the culinary art of French patisserie

MASTER THE ART OF FRENCH PASTRY

In Pâtisserie, pâtissier Mélanie Dupuis and molecular gastronomist Anne Cazor demystify the techniques and traditions of France’s grand pâtisseries. The 100 sumptuous step-by-step recipes are designed to make even the most elaborate of French desserts achievable to the home baker.

• An exhaustive list of authentic recipes from the expert French chefs of L’Atelier des Sens, Paris • Detailed step-by-step photographs simplify even the most difficult cakes and pastries for the home baker • An in-depth fundamentals section gives you the tools to invent your own pastry masterpieces

This bible includes all the basic building-block recipes needed to understand the fundamentals of French pâtisserie, from the pastry itself to fillings and embellishments. Each of the 100 recipes features cross-section illustration, step-by-step photography and a beautiful hero image to inspire the reader and to deconstruct France’s iconic desserts. From madeleines, éclairs and croissants to tarte au citron, black forest cake and croquembouche, this is the only book you need on the subject. MÉLANIE DUPUIS is a French pastry chef who has worked in the country’s best hotels and restaurants. Today she teaches the art of French patisserie at Paris’s L’Atelier des Sens. ANNE CAZOR has a PhD in molecular cuisine, and has dedicated her life to understanding how and why recipes work (or don’t). She also teaches at L’Atelier des Sens.

USING A PIPING BAG 5

DECORATING WITH A PIPING BAG 3

12 7

1 PIPING BAGS

3 BAKING TRAYS

5 FILLING A PIPING BAG

6 PIPING

8 FLUTED NOZZLE

Disposable piping bags are ideal because they pose no hygiene problems. You can use a piping bag without a piping nozzle to fill a tart case cleanly, pass from one small piece to another or pipe fine lines with icing. Cut the end of the bag to the desired size, fill it, then pinch the end between your thumb and index finger to control the flow.

Pipe onto a metal baking tray lined with baking paper, directly onto a nonstick metal baking tray or onto a silicone mat (such as Silpat brand) – except for choux pastry.

Put the chosen nozzle in the bag. Mark or nick the end of the bag where the nozzle sits correctly. Lift the nozzle and cut along the mark. Put the nozzle in place, twist the bag just above it and push the twisted part into the bottom of the nozzle so the mixture doesn’t run out before you start piping. Fold the top of the bag back over your hand (left hand if you are righthanded). Take the mixture with a silicone spatula and put it in the bag, scraping the spatula against the hand holding the bag. Fill to two-thirds maximum to avoid the bag overflowing. Put the top of the bag back up and give it a quarter turn while pushing the mixture towards the tip. Pull on the nozzle to remove the ‘cork’ and turn the bag to make the mixture move down.

Hold the bag straight up to pipe discs or domes, on an angle to form éclairs. Press with one hand, while stabilising and guiding the bag with the other. When there is not enough of the mixture in your hand, push it down and twist the bag a quarter turn again.

Make a simple star, a rosette by turning the bag or a wave by piping the sausages close together.

2 PIPING NOZZLES There are several types of nozzle (plastic or stainless steel) for decorating and filling neatly: Mont Blanc or grass nozzle, St Honoré tip (slit on one side) and so on. The shapes obtained depend on how the bag is held, upright or on a slope. The nozzles are named according to the diameter of their opening in millimetres: a no. 10 nozzle has a 10 mm opening.

4 TEMPLATES To obtain evenness with piping, use a template. Trace circles in staggered rows on a large piece of paper using a drinking glass or a biscuit cutter. Place the template on the baking tray and cover it with a sheet of baking paper (that way you can reuse the template, but you could also trace the circles directly onto baking paper, then turn it over before piping). To keep the paper on the tray, put some weights (knife, glass) on it then gradually move them as you pipe.

7 PIPING IN A SNAIL SHELL To make large round bases, or to fill a dessert with cream, piping the mixture ensures an even thickness over the entire surface. This is done by piping in a snail shell. Pipe by starting in the middle and pressing as evenly as possible, to obtain ‘sausages’ of a constant thickness. Each row must be stuck to the last without overlapping. Pipe quickly.

9 ST HONORÉ NOZZLE Make a simple line or a wave by piping rapidly without lifting the bag.

10 BASKET-WEAVE NOZZLE Draw a waved line or a garland by regularly bringing the nozzle back over the piped line in a quick gesture.

11 PLAIN NOZZLE Make a drop or a dome by holding the bag completely perpendicular to the surface. Do the same to pipe a wave.

12 MONT BLANC OR GRASS NOZZLE Simply pipe in swirls until the surface is covered.

13 USING A CONE Cut a right-angled triangle out of baking paper. Roll the cone with the point in the centre of the long edge. Tighten to make a cone with a closed tip. Fold the points sticking out back into the cone. Half-fill with royal icing or fondant icing and fold over the end to close. Push the content towards the tip and cut off the end with scissors. Sliding method: if you can lean on the surface, write as if you were using a pen. Dropping method: if you cannot lean on the surface, write while holding the cone above the surface.

MARCH £30 HARDBACK ISBN 9781743790946 288 PAGES, 326 X 245 MM APPROX. 40,000 WORDS FULL COLOUR ILLUSTRATIONS AND PHOTOGRAPHY

WHA

Desser of lady bavaro and pi whole

TIME

12 · FOOD & DRINK

Prepar Cookin Freezin Refrige

PISTACHIO & RED FRUIT

CHARLOTTE Understand FILLING & GLAZE LADYFINGER BASE

RED FRUIT BAVAROIS

PISTACHIO BAVAROIS PISTACHIO INSERT LADYFINGER BASE

RASPBERRY INSERT

TO SERVE 8 WHAT IS IT? Dessert structured with a ‘cartridge belt’ of ladyfingers containing two layers of bavarois: raspberry with pistachio insert, and pistachio with raspberry insert. The whole is garnished with fruit and glazed.

TIME TO MAKE Preparation: 2 hours Cooking: 30 minutes Freezing: 4 hours Refrigeration: 4 hours

SPECIAL EQUIPMENT Piping bag No. 10 plain piping nozzle 22 cm dessert ring Acetate cake band Half-sphere silicone mould with 24 holes of 3 cm diameter)

TECHNIQUE TO MASTER Using a piping bag (page 272)

ORGANISATION

Inserts – ladyfinger – bavarois – assembly – resting – decoration

1 PISTACHIO BAVAROIS crème anglaise 50 g egg yolk 40 g caster sugar 125 g milk 125 g whipping cream (30% fat) 30 g pistachio paste whipped cream 4 g leaf gelatine 200 g whipping cream (30% fat)

2 RED FRUIT BAVAROIS

4 PISTACHIO INSERT

crème anglaise 250 g purée of red fruit 50 g egg yolk 40 g caster sugar

crème anglaise 60 g milk 60 g whipping cream (30% fat) 25 g egg yolk 15 g caster sugar

whipped cream 4 g leaf gelatine 200 g whipping cream (30% fat)

3 RASPBERRY INSERT 200 g raspberry purée 20 g caster sugar 2 g leaf gelatine

flavouring 10 g pistachio paste 2 g leaf gelatine

5 LADYFINGER BISCUIT French meringue 150 g egg white 125 g caster sugar

Food & Drink · 13 biscuit base

100 g plain 25 g potato 80 g egg y dusting 30 g icing

6 GARN

50 g glaze 100 g rasp 100 g straw 100 g blue 50 g unsalt 50 g red cu

Best Kitchen Basics A C H EF ’ S CO M P EN D I U M F O R H O M E

Mark Best

“Mark approaches his cuisine with an open mind, dedication to detail and perseverance that defines his relentless search for creativity with a surprising and disarming intellect” René Redzepi, chef and co-owner of Noma • Mark Best’s restaurant, Marque, has twice been named in the San Pellegrino Top 100 Best Restaurants in the World • Dishes include mouth-watering beef daube and classic tarte tatin • This is set to become an essential cookbook for those wanting to excel in the kitchen

Best Kitchen Basics A chef’s compendium for home Mark Best Develop an armoury of essential kitchen skills under the guidance of an awardwinning chef Award-winning restaurateur Mark Best insists that it is not a question of luxurious ingredients, simply the knowledge and wherewithal to unlock the beauty of some of the most basic elements of cooking. Best Kitchen Basics includes 100 delicious recipes organised around 30 accessible ingredients, such as aubergine, parsnip, eggs or chocolate. Explanation of basic principles and detailed technique deliver a superior version of all your simple favourites. In addition to recipes, Best takes readers on “skills sessions”. He includes step-by-step guides and shares snippets of technical detail. The book is an enjoyable - and useful - insight into one man’s craft. In Best Kitchen Basics Best has set the tone for an accessible, engaging book that will prompt cooks to take their skills and mindset to another level. Mark Best has had an amazing food career culminating in the creation of his awardwinning restaurant, Marque, in Sydney. Best is one of the best chefs and restaurateurs in the world and Marque continues to push culinary boundaries. Mark has more recently launched the bistronomy-style restaurants Pei Modern in Melbourne and Sydney.

March £25 Hardback ISBN 9781742709802 264 pages, 267.3 x 213.3 mm Approx. 34,000 words Full colour photography Other Titles by Mark Best Marque 9781742707020

14 · Food & Drink

it is called nixtamalisation. It is a p involving naturally occurring lime easily ground and also greatly incre but important, tortilla. For our pur fruits and vegetables to produce a fi concentrated, delicious centre.

kes 400 ml (13½ fl oz)

ipe uses the most basic commodity apple – the granny smith. This version d Baby or you can serve it with roast pork. It is a blank canvas, which can be d to suit your needs, taste or, dare I say, proficiency? Using this recipe as the tion, try different types of apples with different levels of sweetness, acidity and You can also try other varieties of sugar, or spices like star anise or fennel – lted butter brings a certain something to the mix. The same recipe and rationale to pears or fennel when in season.

e apples in a small saucepan with the butter, spices and bay leaf. Add the juice, sugar and 2 tablespoons of water. Cover with a tight-fitting lid and ver low heat for 10–15 minutes or until the apples soften completely.

e the pan from the heat and discard the spices. Using a hand-held blender, he apples to a fine purée. Set aside until ready to use or store in an airtight ner in the refrigerator for up to 5 days.

110 g (4 oz) lime powder (builder’s hydrated lime) 1.125 litres (38 fl oz) filtered water 4 golden delicious apples custard or vanilla ice cream to serve (optional)

Mix the lime powder with the fil lime, and place in the refrigerator the container.

The next day, decant the water an

Peel the apples and place them in

Preheat the oven to 140°C (275°F

Wash the apples throughly under them on a wire rack on a baking even drying. Bake for 2 hours, op steam build-up and to rotate the cream if desired.

•

Builder’s lime can be purchased at any hardware store. An incidental point: brickies love tacos.

12 — 13

Apples

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Tarte tatin — Serves 4

MARK BEST / BEST KITCHEN BA

This tart should be attempted, practised and perfected. It isn’t particularly difficult but does benefit from a caring touch. You can use supermarket pastry but it is so much better using our puff pastry recipe, which makes enough for two tarts.

To make the puff pastry, line a 15 cm (6 in) mould with plastic wrap. Press the French unsalted butter into the mould and allow to harden in the refrigerator. Combine the flour, salt and diced, softened butter in a stand mixer ftted with the dough hook. Add the butter and mix on low speed until you have a crumb-like texture. Add the milk and cream and mix to combine. Mix for a further 6 minutes. Remove the dough from the mixer, form it into a ball, wrap in plastic wrap and refrigerate for 2 hours. Remove the moulded butter from the refrigerator. It should remain cold with some plasticity. Flatten the ball of dough slightly. Starting from the centre, roll a portion of the dough upwards to form a ‘petal’. Rotate the dough 90 degrees and repeat. Do this until there are four petals. Place the moulded butter in the middle of the dough flower and fold each ‘petal’ over the butter like an envelope. It is important for the butter and the dough to be at a similar consistency – this means the dough may need to be refrigerated during the process; likewise the butter. Once the butter is covered by the dough, roll it into a 30 × 45 cm (12 × 18 in) rectangle, ensuring the butter does not split out from the dough. Place the dough lengthways in front of you and, starting from the bottom, fold one third into the middle. Then, from the top, fold the remaining third down to the middle. Turn the dough so the short side is on your left. Roll out again to 30 × 45 cm and repeat the folding process. This is one turn. Refrigerate the dough for 30 minutes. Repeat the process of rolling, folding and resting a further five times. The butter should be layered evenly throughout the dough with none breaking through the sides. It is important to work quickly with the dough so it remains chilled while rolling. Preheat the oven to 180°C (350°F). Roll out 500 g (1 lb 2 oz) of the pastry on a lightly floured work surface to 5 mm (¼ in) thick. Cut out a rough 40 cm (16 in) circle, put it on a tray and refrigerate until required. Peel and halve the apples. Use a melon baller to remove the core. Place a heavy-based frying pan over medium–high heat. Add the butter and sugar and cook until a dark golden caramel forms. Add the orange juice and swirl to amalgamate. Place the apples, round side down, around the outside of the pan, overlapping them until you complete the circle. Fill the middle, crowding the apples as much as possible. You may need to add another or just a half. Working quickly (as the heat will melt the pastry), place the pastry disc on top of the apples, tucking the sides down under the outer row of apples. Prick half a dozen holes in the pastry. Bake for 45–60 minutes or until pastry is dark and golden. Remove from the oven and rest for 5 minutes. Place a large serving platter on top of the

Food & Drink · 15

Basque Spanish recipes from San Sebastian & beyond José Pizarro Delicious recipes from Spain’s stunning Northern Coast from the UK’s foremost Spanish restaurateur José Pizarro

SPANISH RECIPES

FROM SAN SEBASTIAN

& BEYOND

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“I have long been riveted by the food of the Basque Country - I cannot imagine anyone I’d rather read exploring those incredible flavours. Pizarro is the master of Spanish food.” THOMASINA MIERS • The Basque region has a rich culinary history and holds the most Michelin stars in the world • Demystifies tapas and makes simple Spanish food that tastes authentic and packs a punch • The Basque region is famed for its delicious regional delicacies, such as bacalao (dried salt cod) and traditional pintxos (small tapas snacks) like grilled scallops with chorizo or Gordal olives stuffed with anchovies and orange zest

Family Food

Family Food 9

This beef dish is perfect on a cold winter’s day. The marinating of the meat makes is succulent and tender, and it works well served with a glass of Rioja. Serves 4—6 600g beef cheeks, cut into large chunks 1 bottle Rioja 2 carrots, chopped 1 onion, chopped 1 stick celery, chopped 1 bay leaf few sprigs thyme 3 cloves garlic, peeled 10 black peppercorns olive oil 200 ml fresh beef stock, if needed for the purée 1 cauliflower, broken into florets 500 ml whole milk 50 g unsalted butter white pepper, to season

Marinate the beef with all the ingredients except for the oil and stock in the fridge overnight. The next day, drain the beef and vegetables, reserving the wine. Heat a good layer of oil in a large pan season the beef with salt and black pepper and fry in batches until browned all over. Transfer to a casserole dish. Discard most of the oil from the pan then add in the vegetables and fry for 15 minutes until quite tender. Tip into the casserole with the beef. Pour in the reserved wine and top up with enough stock to cover. Put the lid on and bring to the boil then reduce to a simmer and cook for 2½– 3 hours, until the meat is tender and falling apart. Meanwhile, cook the cauliflower. Put the florets into a pan and cover with the milk. Bring to a simmer and cook for 15 minutes until tender. Drain, reserving the milk. Put into a blender and whizz with 200 ml of the reserved milk and the butter until smooth and glossy. Season with salt and white pepper. Serve the beef on a dollop of cauliflower purée.

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16 · Food & Drink

Set to the backdrop of the stunning views of San Sebastián and the rest of Basque Country, you’ll really feel like you’re on a magical holiday in Spain. José has also put together some menus and drinks suggestions to help you plan, shop, cook and, most importantly, enjoy this wonderful way of eating and socialising. JOSÉ PIZARRO worked at the award-winning Meson de Doña Filo in Madrid, then came to London, where he co-founded the Brindisa restaurants with the Eyre Brothers. He now runs the successful tapas and sherry bar ‘José’ and the restaurants ‘Pizarro’ in Bermondsey Street and ‘José Pizarro Broadgate’. He regularly appears on BBC’s Saturday Kitchen and Channel 4’s Sunday Brunch.

• Stunning location photography

BEEf chEEkS IN RED wINE SAUcE wITh CAUlIflOwER PuRéE

In Basque, José Pizarro shows readers how to create some of the best-loved dishes from the Basque Country at home. He will dispel the myth that creating tapas and traditional Spanish fare is scary and show you how to take the great experience of being in the little bars of San Sebastián into your own kitchen. The food of this region is wonderful to share with your family and friends – but it’s also about fun, informality and not being a slave to your stove!

23/09/2015 15:57

March £25 Hardback ISBN 9781784880262 256 pages, 248 x 190 mm Approx. 35,000 words Full colour photography

Food & Drink 路 17

The Big Book of Fabulous Food 153 healthy, flavour-packed recipes to make you feel great Jane Kennedy Guilt-free, delicious food that leaves you feeling fabulous Jane Kennedy loves food. But, like many of us, she has to watch what she eats in order to ensure she doesn’t grow to the size of a house. In this book, Jane shares over 150 easy-to-follow recipes that are fast, fresh and bursting with flavour that will also make you feel fantastic. • Guilt-free, delicious food that leaves you feeling fabulous • 150 quick and easy recipes for all occasions, from everyday at-home meals to when you’re entertaining with family and friends - but still watching your waistline • Adaptations of comforting classics, without the calories

These are dishes for everyday at home, for entertaining family and friends, and for those nights when you can’t be bothered to cook and are tempted to head out for that greasy takeaway. Whether you’re after new ideas for brunch, inspired salads to take to work, or comforting classics without the calories, this is your new way of cooking healthy food and finding balance in your diet. Jane Kennedy has had a long and successful career in television, both in front of and behind the camera, and is currently the casting director at Working Dog film and television company. Her other passion is cooking healthy, delicious food that fits in around her busy work and family schedule, and she has authored several cookbooks.

April £20.00 Paperback ISBN 9781743791004 304 pages, 280 x 235 mm Approx. 41,000 words Full colour photography

18 · Food & Drink

Food Safari Fire The flavour of fire across the world’s cuisines Maeve O’Mara Whether you’re a revered Argentine asador or someone who just loves to barbecue, Food Safari Fire book is bursting with flame-grilled flavour and the caramelised tang that only extreme heat can provide Cooking with fire goes way beyond the barbecue. In Food Safari Fire discover the pleasures of roasting on a spit, baking bread in ashes, smoking fish, roasting vegetables over hot coals, one pot cooking over an open fire, baking a roast in a wood-fired pizza oven, cooking Asian-style skewers on your bbq, and seeing how a tandoori oven cooks. Maeve O’Meara meets cooks who are passionate advocates of cooking with fire, from Asia to the Americas, from the Middle East to India, across the world of cuisines. Discover regional ingredients and influences of cuisines, and understand the age-old tools and techniques used. Maeve O’Meara is an award-winning food and cooking author, journalist, broadcaster, television producer and presenter. She has spent many years travelling to discover the most varied range of food on the planet.

• Discover all the wondrous and inventive ways the peoples of the world have found to cook with fire • From small open fires to spits, smokers, earth ovens and home built pizza ovens, come visit home cooks, pit masters and chefs • 90 simple and utterly authentic recipes • Richly illustrated with over 300 glorious travel and food images Food Safari titles have sold over 145,000 copies

April £25.00 Hardback ISBN 9781743791066 272 pages, 275 x 210 mm Approx. 58,000 words Full colour photography Other Titles in this series Food Safari 9781742700274 Italian Food Safari 9781742706870 French Food Safari 9781742706917 Complete Food Safari 9781742708973

Food & Drink · 19

Pickled

Freddie Janssen

Pickles, vinegars, kimchi and more Freddie Janssen A stylish book of recipes for pickled and fermented foods, from pickled vegetables and fruits to drinking vinegars

• One of the hottest and most delicious food trends around, pickles are an easy way to add a burst of flavour to any dish

Pickled is an elegant, modern book that teaches home cooks how to transform their meals with an assortment of traditional and more modern pickled delights. Covering pickled vegetables, pickled fruit and drinking vinegars and kombucha, Pickled shares easy-to-follow and delicious recipes for sauerkraut, kimchi, Szechuan pickled watermelon, soy pickled mushrooms, pickled dill cucumber, coffee pickled beetroots, bourbon chilli pickles and more.

• Create tried and tested classics such as cucumber dill pickles, modern interpretations including Szechuan pickled watermelon and speedier “quickle” options

Tapping into the current feeling that fresh, seasonal produce should not be wasted, these recipes will liven up your everyday meals as well as provide excellent health benefits.

• The ideal accompaniment to any meal: they use up unwanted produce, can be prepared ahead of time and have a long shelf-life

Freddie Janssen moved to London from Holland seven years ago. She is the founder of F.A.T, a pop-up café and supper club and purveyor of pickles, kimchi and sauces, all made by Freddie, which are stocked in restaurants and stores across the city. She also runs the F.A.T by Freddie sandwich counter, named by Town Daily as ‘London’s Best Sandwich’, and handles the PR and marketing for the successful Lyle’s restaurant in London.

Pickles / vinegars / kimchi & more

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• Pickles have health benefits too, with good bacteria that aids digestion and the immune system

April £15.00 Hardback ISBN 9781784880330 144 pages, 230 x 190 mm Approx. 25,000 words Full colour photography

20 · Food & Drink

Food & Drink 路 21

Salads Over 60 satisfying salads for lunch and dinner Sue Quinn Over 60 original salads suitable for any occasion In Salads, Sue Quinn shows how, by understanding key flavour combinations, you can turn a humble salad into an inventive, bold and hearty meal. Marry different textures and flavours to create mouth-watering fusions: some soft fruit and a few crunchy seeds can make all the difference!

• Concise and modern recipes with a focus on quality, seasonal ingredients • Healthy, delicious and filling • Step-by-step instructions for creating delicious sauces and dressings, from classic vinaigrettes to more adventurous approaches • A clean and stylish design and comprehensive chapter breakdown focus on key elements including grains, cereals and pulses, meat, fish and cheese, fruit and vegetables, and sauces and dressings

Each chapter focuses on the key elements of a wholesome salad: starches, dairy, fats and proteins, fruit and vegetables, and delicious dressings. From simple recipes for spicy quinoa or tomatoes with creamy lentils, to more unusual flavour combinations such as peach, tomato and mozzarella or fennel and grapefruit, Sue shows how you can turn your salads into a delightful and exciting meal. Sue Quinn is a food writer, journalist, and author of several cookery books. She has a lifelong interest in cooking and sharing good food, and is a regular contributor to various media publications, including the Guardian’s online food and wine section.

April £12.99 Paperback with flaps ISBN 9781784880361 192 pages, 220 x 207 mm Approx. 12,000 words Full colour photography

22 · Food & Drink

Toast Tartines, open sandwiches, bruschetta, canapes, artisanal toasts and more Sabrina Fauda-Rôle Sabrina Fauda-Rôle takes toast to new heights as she shares all the delectable things you can do with a hunk of bread, a delicious spread, and an array of mouthwatering fillings There is nothing more satisfying than a single slice of fresh bread stacked high with a flavoursome topping. With a stylish design and chapters covering Cheesy, Meat, Fish, Veggie and Spreads, Sabrina shares fresh, fun and easy recipes, from the classic mozzarella and tomato to interesting flavour combinations such as turkey, apple and curry. Toast shows that using wholesome, quality ingredients in unexpected and exciting combinations delivers results that are sure to delight. Sabrina Fauda-Rôle is a writer and food stylist whose work has been featured in many media publications and cookbooks. She lives in France and has an everlasting passion for delicious breads and cheese.

• Over 80 simple but elegant recipes for toasts, tartines and open-faced sandwiches • Perfect for all occasions • Delicious toppings, from the classic cheese and ham to unusual and exciting combinations such as grilled cuttlefish and creamed peppers • With a stylish design and comprehensive chapter breakdown, toast has never been so glamorous!

April £12.99 Paperback with flaps ISBN 9781784880378 192 pages, 220 x 207 mm Approx. 12,000 words Full colour photography

Food & Drink · 23

The Meat Book 130 classic recipes from around the world Ben O’Donoghue Here is the ultimate cookbook for the carnivore in all of us; packed full of delicious meat-based recipes for people who love unfussy, simple food that’s fresh, seasonal and tastes delicious.

• Over 130 easy, unfussy and delicious recipes to answer any meat lover’s desire • Appealing to cooks who enjoy a hearty carnivorous feast • International focus to the recipes, with inspiration taken from around the world • Chapters broken down according to type of meat

In The Meat Book, Ben O’Donoghue presents over 130 recipes for his favourite meat dishes from all over the world, offering both inspired ideas or new twists on old classics. Try the classic Vietnamese beef pho, Mongolian style lamb shanks or southern roast chicken, or perhaps try one of his more unique creations such as the fruit stuffed meatballs or maple brined drumsticks. You will also find the best stocks, sauces and seasonings to accompany your favourite meat, alongside advice on making the best use of meat fat, and tips for using salt and herb combinations to transform a humble piece of meat into something sublime. Whether you’re cooking for two, a family or a crowd, The Meat Book will take you on a flavourful journey around the world, one hearty meal at a time. Ben O’Donoghue is a chef, television presenter and author for whom cooking is a longstanding passion. Ben trained in France and has worked at some of the UK’s more notable restaurants including The River Cafe with Jamie Oliver and the exclusive Monte’s Club.

May £18.99 Paperback ISBN 9781743791011 240 pages, 280 x 230 mm Approx. 51,000 words Full colour photography Also by Ben O’Donoghue The BBQ Companion, ISBN 9781742709369

24 · Food & Drink

hotpot S

epper hops

elted

es, slices ck ve

This classic English lamb dish is one of my favourites, as it is such an easy dish to put together – truly comforting on a winter’s day. Don’t be afraid to play around with root vegetables, substituting the potato for taro, sweet potato or Jerusalem artichoke. Preheat the oven to 180°C (350°F). Combine the our with a good pinch of salt and pepper in a zip-lock bag. Add the lamb chops and shake the bag for 30 seconds to evenly coat the lamb. Heat 50 ml (1¾  oz/¼ cup) of the oil in a large frying pan over medium–high heat. Shake the lamb to remove excess our, then fry in batches for 2–3 minutes on each side, until golden. Remove from the pan and set aside. Wipe the pan clean with paper towel and place over medium heat. Add the remaining oil and sauté the onions, stirring, for 10–12 minutes, until they are soft and starting to colour. Stir in the garlic and cook for a further 3 minutes, or until golden brown. Place the lamb chops in a ameproof casserole dish, then top with the onion mixture and bay leaves. Pour over the melted butter and scatter over the thyme, and season with salt and pepper. Arrange the potatoes over the top of the onions in a circular pattern, overlapping slightly. Pour the stock over the potatoes, then cover the casserole with a lid. Transfer to the oven and bake for 20 minutes, then reduce the oven temperature to 130°C (240°F) and cook for a further 2½ hours, or until the potatoes and lamb are tender and the sauce has thickened. Remove the lid, then switch the oven to the grill (broiler) function. Grill under high heat for 3 minutes, or until the potatoes are golden. Set aside to rest. Divide the hotpot between bowls, sprinkle with gremolata and serve.

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20/07/2015

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baked ham S

kg (8 lb 13 oz–11 lb) bone-in ham whole cloves 17 fl oz/2 cups) cola ml (4 fl oz/½ cup) e-cider vinegar ½ cup) soft brown sugar shly ground black pepper English mustard powder

8–10

This is one bad-ass ham recipe! It’s a ripper when cooked on the barbecue. Try throwing some soaked woodchips onto the burners to add a killer smoky flavour. I love eating this with a nice potato salad or slaw. Preheat the oven to 150°C (300°F). If using a barbecue, set it up for indirect cooking with the outer burners on and the inner ones off. Use a sharp knife to remove the skin from the ham, leaving as much of the fat as you like (I prefer as much as possible). Score the fat diagonally to form a cross-hatch pattern and pierce the centre of each ‘diamond’ with a whole clove. Place the ham, fat side up, on a rack over a roasting tin. Combine the cola, vinegar, brown sugar, pepper and mustard powder in a bowl and pour this mixture over the ham. Bake for 30 minutes per kilogram (2 lb 3 oz), basting regularly with the liquid in the tin. Remove from the oven and allow to stand for at least 15 minutes before transferring to a serving platter. While the ham is resting, drain the juices from the tin into a saucepan. Cook over medium heat for about 15 minutes, or until the juices have reduced to form a sticky glaze. Baste the ham with this glaze before serving. This ham is excellent served simply with fresh bread rolls and good dijon mustard, warm or cold, so don’t despair if there are leftovers.

Food & Drink · 25

DRAFT COVER

POSTCARDS FROM GREECE Recipes from across the Greek seas REBECCA SEAL PHOTOGRAPHY BY STEVEN JOYCE With a stunning design and photography, this is an inspiring cookbook for those who love and want to discover Greek cuisine. Rebecca Seal and Steven Joyce have a passion for the Greek Islands and all that they have to offer, including the glorious weather and delicious cuisine. In Postcards from Greece, Rebecca shares her favourite recipes from their travels, celebrating Greece’s regional specialties.

“Seal gives you a true taste of authentic Greek cuisine in recipes that are modern and accessible to even inexperienced cooks.” THE GUARDIAN • The second in a series of well-priced books on regional cuisine, Postcards From Greece will transport you to the magical Greek Islands • Packed full of delicious recipes that are true to Greek cuisine but are accessible and easy to cook at home • Includes both authentic and modern recipes

Simple yet delicious, the book captures the very essence of the islands, using fresh produce and classic Greek flavours in remarkable combinations. Feast on regional classics like cheese pies from Alonissos, or experiment with more modern flavours with dishes such as crispy squid with beetroot sauce or Rebecca’s Volcanic Lamb. For a sweet treat, the olive oil chocolate mousse is impossible to resist. Beautiful photographs complement the recipes and capture the magic and glitz of the Greek islands. REBECCA SEAL is a journalist, editor, TV presenter and author based in London. Specialising in food and drink, her work has featured in many UK and global publications. She is currently resident drinks expert on Channel 4’s Sunday Brunch and has a weekly food and drink column in the Evening Standard magazine.

ALSO IN THIS SERIES POSTCARDS FROM MARRAKESH ISBN 9781784880033

STEVEN JOYCE is a photographer whose work has featured in countless newspapers, magazines and books. He lives in London.

MAY £16.99 HARDBACK ISBN 9781784880613 256 PAGES, 210 X 168 MM APPROX. 32,400 WORDS FULL COLOUR PHOTOGRAPHY

26 · FOOD & DRINK

Food & Drink 路 27

Gelato Messina: The Creative Department Nick Palumbo With a show-stopping design verging on the scientific, mind-bending photography and detailed instructions, this is a must-have for any serious foodie with a sweet tooth.

• Over 40 incredible recipes for cakes, soft serves and desserts to satisfy any ice cream craving from the world famous Gelato Messina • The follow up and companion to Gelato Messina: The Recipes

You’ve never seen ice cream like this! And now you have the toolkit to create some of Gelato Messina’s most famous and elaborate dishes. Try Dr Evil’s Magic Mushroom or the Tiramisu Smash, or if you’re feeling truly ambitious, Gelato Messina’s very own take on the Royale with Cheese. Each recipe begins with a labelled ‘blueprint’ diagram, which gives a detailed explanation of the assembly and components. There is also a handy glossary at the back that helps to explain unusual ingredients and how to source hard-to-find equipment. Gelato Messina truly set the benchmark for gelato and gelato cakes. Their meticulous attention to detail makes every visit memorable, and has resulted in a devoted fan base around the world.

• Provides technical instructions for creating Gelato Messina’s most fabulous ice cream cakes and details where to source hard-to-find equipment • With beautiful illustrations and full colour photography throughout, this is a must-have compendium for any serious foodie with a sweet tooth

Nick Palumbo’s family hails from Messina in Sicily where he learnt the techniques and recipes behind some of the world’s best gelato. His ethos is to create the best gelato possible, using only the freshest ingredients. Gelato Messina now have stores in Sydney, Melbourne, Shanghai and Las Vegas, with expansion plans to ensure world domination in the near future.

June £25.00 Hardback ISBN 9781743790076 352 pages, 283 x 216 mm Approx. 54,000 words Full colour photography Other Titles by Nick Palumbo Gelato Messina: The Recipes 9781742705156 GMCD_96-157_Softies_SI.indd Gelato Messina Creative130 Dep_Txt15-07-20

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THE CREATIVE DEPARTMENT: Carnivale RECIPE NO. 407

Messina’s courtesan au chocolat E.

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Green Kitchen Smoothies Over 50 ways to build a modern smoothie David Frenkiel and Luise Vindahl Delicious smoothies from the authors behind the award-winning and hugely popular blog Green Kitchen Stories. Bestselling authors David and Luise now share their favourite smoothie recipes, as well as some new and exciting ideas.

• Smoothies are an excellent way to increase your intake of fruit and vegetables • They make you feel great and boost your energy • Recipes are easy to follow and use great flavour and texture combinations

The book is divided into simple smoothies, post-workout favourites, breakfast ideas, energizers, desserts and more. David and Luise also share their recipes for nut milks and butters, granola, muesli, as well as their favourite juices, which can be added to the smoothie recipes. Recipes include the Green Bowl, Sleeping-in Smoothie, Green Stamina Workout, The Warm Smoothie and Apple Pie in a Glass. Green Kitchen Smoothies are much more than just a drink. For anyone reluctant to switch breakfast for a drink, there are smoothie snacks to go along with the recipes. And for any smoothie experts who are looking for some new ideas, this is the perfect book.

• Covers quick-fix smoothies, post work out boosters, breakfast ideas, desserts and more • The authors’ previous titles have sold over 150,000 copies

David Frenkiel and Luise Vindahl are the faces behind the hugely successful blog, Green Kitchen Stories, winner of the Saveur Best Special Diets Blog in 2013. Luise is the happy health freak with a passion for developing wheat-free and sugar-free recipes and David is the photographer and design-eye behind their work. This is their third book. Also by David Frenkiel and Luise Vindahl The Green Kitchen Green Kitchen Travels ISBN 9781742705583 ISBN 9781742707686

The Green Kitchen

in Green Kitchen Travels, David and luise share their favourite recipes and anecdotes inspired by years of travelling, both near and far. start the day with a fresh Mexican Breakfast salad or an indulgent rye and Chocolate Croissant. Feast on moreish Mushroom and Tofu Dumplings, a comforting vegan sweet Potato & aubergine Moussaka, and a nutty, crisp no noodle Pad Thai. From the Wild Berry Tart to no-Flour Chocolate cake, the desserts do not disappoint, and are in-keeping with David and luise’s food philosophy: healthy and natural with bold flavours.

The Green Kitchen

Featuring over 90 recipes all beautifully styled, and stunning travel photography throughout, as well as personal anecdotes and snapshots from the authors’ holidays, Green Kitchen Travels shares modern and inspiring vegetarian, vegan and gluten-free recipes.

David Frenkiel & Luise Vindahl

www.greenkitchenstories.com

Green Kitchen Travels

Praise for The Green Kitchen: ‘… luxurious vegetarian recipes that taste as good as they look.’ Observer Food Monthly David Frenkiel, luise vindahl and their daughter elsa are a family who love to travel. Hungry to see and taste more of the world, they had embarked on an ambitious round-the-world trip by the time elsa was just 7 months old. They slept on a friend’s couch in Brooklyn, hunted for a vegetarian restaurant in Beijing, and were mesmerized by the street food in vietnam. By the time they returned home, elsa had learned to walk, and they were keen to keep their adventures alive in their stockholm kitchen.

Delicious and Healthy Vegetarian Recipes for Every Day David Frenkiel & Luise Vindahl

Photography: David Frenkiel

D av i D F r e n k i e l & l u i s e v i n D a H l

ohanna Frenkel Charlotte Heal

D av i D F r e n k i e l & l u i s e v i n D a H l

Green Kitchen Travels

June £15.00 Hardback ISBN 9781784880460 144 pages, 210 X 160MM Approx. 38,000 words Full colour photography

Healthy vegetarian food inspired by our adventures

£25.00

FOOD & DRINK

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Food & Drink 路 31

A lot on her plate A new way to cook for two, a few or plenty Rosie birkett “Full of mouth-watering recipes to excite the palate and take you gastronomic heaven” michel roux jr.

Out now £25.00 Hardback Isbn 9781742709147 220 Pages, 247 x 198mm 55,000 Words Full colour photography

Breakfast Morning, noon and night Fern green Enjoy indulgent breakfast dishes at any time of the day.

Out now £18.99 Hardback Isbn 9781742709154 160 Pages, 280 x 175mm 25,000 Words full colour photography”

CAKEOLOGY Over 20 sensational step-bystep cake-decorating projects JULIET SEAR “I’m not sure yet which is more impressive, Juliet’s decorating skills or how good her cakes taste.” BUDDY VALASTRO OF CAKE BOSS

OUT NOW £20.00 HARDBACK ISBN 9781784880064 240 PAGES, 247 x 198 mm 58,000 WORDS FULL COLOUR PHOTOGRAPHY

THE CHAMPAGNE GUIDE 2016-2017 The definitive guide to the Champagne region TYSON STELZER A completely up-to-date edition of this comprehensive guide, which celebrates the craft of champagne creation.

32 · Food & Drink

OUT NOW £25.00 HARDBACK ISBN 9781743790083 360 PAGES, 244 x 171 mm 178,000 WORDS FULL COLOUR PHOTOGRAPHY

MAGIC CAKES Three cakes in one: one mixture, one bake, three delicious layers CHRISTELLE HUET-GOMEZ Over 30 sensational recipes from classic cakes to cheesecakes, brownies and tarts: discover the magic for yourself!

OUT NOW £9.99 HARDBACK ISBN 9781784880170 72 PAGES, 209 x 209 mm NO RIGHTS AVAILABLE FULL COLOUR PHOTOGRAPHY

MUG CRUMBLES Ready in 5 minutes in the microwave! CHRISTELLE HUET-GOMEZ Whether you’re after a late night treat or a super speedy dinner party dessert that will still impress your guests, you’re ready in 5 minutes!

OUT NOW £7.99 HARDBACK ISBN 9781784880224 72 PAGES, 190 x 190 mm NO RIGHTS AVAILABLE FULL COLOUR PHOTOGRAPHY

MUG CAKES Ready in five minutes in the microwave LENE KNUDSEN The book that started the craze: over 30 recipes for delicious cakes that require no time or effort.

OUT NOW £7.99 HARDBACK ISBN 9781742708553 72 PAGES, 190 X 190 mm NO RIGHTS AVAILABLE FULL COLOUR PHOTOGRAPHY

MUG CAKES CHOCOLATE Ready in two minutes in the microwave SANDRA MANUT Use your chocolate favourites of Nutella, Crunchie bars or Oreos and make irresistible cakes in a matter of minutes.

OUT NOW £7.99 HARDBACK ISBN 9781784880095 72 PAGES, 190 X 190 mm NO RIGHTS AVAILABLE FULL COLOUR PHOTOGRAPHY

Food & Drink · 33

NEAR & FAR Recipes inspired by home and travel HEIDI SWANSON From the bestselling author of Super Natural Every Day comes 125 delicious vegetarian and whole foods recipes inspired by travels both near and far.

OUT NOW £20.00 HARDBACK ISBN 9781743790878 336 PAGES, 246 x 171 mm NO RIGHTS AVAILABLE FULL COLOUR PHOTOGRAPHY

NEW FEAST MODERN MIDDLE EASTERN VEGETARIAN GREG & LUCY MALOUF New interpretations of Middle Eastern dishes to share.

OUT NOW £30.0 HARDBACK ISBN 9781742708423 272 PAGES, 286 x 232 MM 60,000 WORDS FULL COLOUR PHOTOGRAPHY

THE NEW NORDIC RECIPES FROM A SCANDINAVIAN KITCHEN SIMON BAJADA Traditional ingredients transformed into modern everyday recipes.

OUT NOW £25.00 HARDBACK ISBN 9781742708799 256 PAGES, 210 x 262MM 45,000 WORDS FULL COLOUR PHOTOGRAPHY

LUKE NGUYEN’S FRANCE A gastronomic adventure LUKE NGUYEN Acclaimed chef Luke Nguyen traverses France to discover the flavours, ingredients and dishes that have influenced the cooking in his homeland, Vietnam.

34 · Food & Drink

OUT NOW £30.00 HARDBACK ISBN 9781742707181 320 PAGES, 285 x 215 mm 53,000 WORDS FULL COLOUR PHOTOGRAPHY

THE PRODUCE COMPANION From balconies to backyards – the complete guide to growing, pickling and preserving MEREDITH KIRTON AND MANDY SINCLAIR The essential companion for anyone wanting to grow, harvest, cook and preserve their own produce.

OUT NOW £20.00 HARDBACK ISBN 9781742709192 352 PAGES, 238 x 185 mm 53,000 WORDS FULL COLOUR PHOTOGRAPHY

PRUNE GABRIELLE HAMILTON “The words Prune and brunch are synonymous in New York City” GWYNETH PALTROW

OUT NOW £30.00 HARDBACK WITH ELASTIC CLOSURE ISBN 9781743790717 576 PAGES, 254 x 193 mm NO RIGHTS AVAILABLE FULL COLOUR PHOTOGRAPHY

ROME Centuries in an Italian kitchen KATIE AND GIANCARLO CALDESI The Caldesis unearth the city’s hidden gems – recipes that are centuries-old, as well as new, exciting dishes inspired by Romans from all walks of life.

OUT NOW £25.00 HARDBACK ISBN 9781784880040 272 PAGES, 247 x 198 mm 48,000 WORDS FULL COLOUR PHOTOGRAPHY Also available: VENICE ISBN: 9781742707730, £25.00

RUSTIC Simple food and drink, from morning to night JORGE FERNANDEZ AND RICK WELLS The duo behind the Fernandez & Wells cafés share the recipes that define their philosophy – that the best things in life are simple.

OUT NOW £20.00 HARDBACK ISBN 9781784880118 240 PAGES, 248 x 190 mm 40,000 WORDS FULL COLOUR PHOTOGRAPHY

Food & Drink · 35

SPEAKEASY 200 underground cocktails BENNY ROFF A stylish, Prohibition-style cocktail book with a drink for every taste.

OUT NOW £12.99 HARDBACK WITH GILDED BOOK BLOCK ISBN 9781743790106 208 PAGES, 176 x 140 mm 23,000 WORDS FULL COLOUR ILLUSTRATIONS

THE SUGAR HIT! Sweets that pack a punch! SARAH COATES Blogger and sweet tooth Sarah Coates injects some joy into your day with her indulgent, kick-ass and inspiring sweet creations.

OUT NOW £16.99 HARDBACK WITH PADDED COVER ISBN 9781743790403 168 PAGES, 215 x 190 mm 49,000 WORDS FULL COLOUR PHOTOGRAPHY

TURKISH FIRE Street food and barbecue from the wild heart of Turkey SEVTAP YÜCE A celebration of the vibrant food, culture and people of Turkey from a passionate native chef

OUT NOW £25.00 HARDBACK ISBN 9781742708768 240 PAGES, 261 x 212 mm 32,000 WORDS FULL COLOUR PHOTOGRAPHY

WHIP IT UP! Good food for fun people BY BILLY GREEN Packed with straightforward recipes that don’t compromise on flavour or break the bank with fancy ingredients, this is the perfect first-time cookbook.

36 · Food & Drink

OUT NOW £20.00 HARDBACK ISBN 9781784880026 224 PAGES, 235 x 185 mm 20,000 WORDS FULL COLOUR PHOTOGRAPHY

Beauty & Fashion

Food & Drink 路 37

Made Up 40+ easy make-up tutorials & DIY beauty products Laura Jenkinson Make-up artist and Instagram sensation Laura Jenkinson focuses on the most important elements of the face, and will explain 40 key make-up looks that can be mastered by anyone. Learn how to maintain brows, apply liquid eyeliner like a pro, master a daytime smoky eye and more. There is something to suit every mood, skin tone and look. • Reveals make-up artist secrets that will change the way you apply make-up • Laura lists her holy grail make-up products, as well as naming each product used in the tutorials • Includes DIY beauty products, such as scrubs, exfoliators, lip balms and more • Laura is an Instagram sensation, with 313k followers from around the globe

Laura reveals the products worth splurging on, as well as those that are a steal, and gives invaluable information on what brushes to use, what make-up works best for your eye shape, and how to play up your eyes if you wear glasses. She imparts her wisdom on lips – whether you want to make them fuller, wear a classic red lippy, or try something daring, you will not be disappointed. Also included are instructions for making great DIY beauty products, such as a scrub, lip balm and face mask. Compact, affordable and fun, this is an essential book on make-up which every girl will find invaluable. Laura Jenkinson is a make-up artist who lives in London. She works in film, fashion and on music videos. Laura received worldwide attention in 2014 for drawing cartoons onto her face with make-up.

April £9.99 Hardback ISBN 9781784880347 96 pages, 180 x 160 mm Approx. 25,000 words Full colour photography

38 · Beaut y & Fashion

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Part-Time Ink Pavan Ahluwalia Photography by Jacqui Melville

Part-Time Ink 5 0 D I Y T E M P O R A R Y TAT T O O S A N D H E N N A T U T O R I A L S F O R F E S T I VA L S , PA R T I E S AND JUST FOR FUN

• Henna is one of this season’s biggest fashion trends • Many stunning compositions that range from jewel-like patterns to simpler, discreet designs • With sections on white henna, glitter, jewels, gems and other 3D elements • Ideal for festivals and parties • Pavan Ahluwalia is the world’s fastest henna artist with a growing following across social media

40 DIY temporary tattoos and henna tutorials for festivals, parties and just for fun Pavan Ahluwalia Update your look and add some glamour with one of the coolest fashion trends around – henna tattoos. Pavan Ahluwalia guides you through everything you need to know in order to create her stylish tattoos at home. From choosing or creating the design, altering the size, to applying it to your body. With designs ranging from larger statement pieces for necklines and legs to smaller, discreet patterns for arms, wrists and fingers, this will appeal to anyone. There will also be components that can be added together to create a customised design, and tips on how to add jewels and other 3D embellishments. Whether for a festival, a birthday party, or just for fun, this exciting book will have you sleeved up with fake ink in no time. Pavan Ahluwalia is one of the hottest henna and temporary tattoo artists around. Based at London’s Selfridges department store, she has a loyal following of fans who come back time and time again for her stunning designs. As well as her thriving business, Pavan holds the Guinness World Record for being the fastest henna tattoo artist – a staggering 512 arm bands in an hour!

May £9.99 Hardback ISBN 9781784880354 96 pages, 180 X 160 MM Approx. 25,000 words Full colour photography and illustrations

40 · Beaut y & Fashion

The Elements

1 . PA I S L E Y

This is quite an easy shape, and the outline can be applied anywhere, the wrist, shoulder, back of the hands and even be the main motif in intricate bridal henna. There are many ways to fill this shape in too, using a shading technique, small swirls or block colour

To get kick started, I have 5 simple elements with which I work with. These can be used on their own and can be combined to make a more elaborate piece. These are great elements to start creating your henna designs

3 5

2 . FA N TUTORIAL SKILL LEVEL

This is a great way to use the cone and have the result of a brush effect. Applying a lot of pressure at the beginning but letting go when you reach the end of the fan stroke. This is a great way to shade aswell!

EASY M O D E R AT E

D I F F I C U LT

3. SWIRL

es Tip: Layer straightpoplin ular with dots to create angular designs

You cant go wrong with a swirl! These can be used to fill in bigger shapes or even used to connect two motifs together to keep the design consistent.

5. FLOWER Who doesn’t love a flower in their henna designs?! These are really easy to do and the best way to apply is to layer, so we start from the inside and work our way outwards

4 . P E TA L This is the outline of a leaf design, this can be shaded in or full of swirls, and is another great way of connecting designs.

Beaut y & Fashion · 41

COCO CHANEL The illustrated world of a fashion icon MEGAN HESS A beautifully illustrated history of the fashion power house, through 100 of the brand’s key moments and iconic pieces.

OUT NOW £12.99 HARDBACK WITH GILDED BOOK BLOCK ISBN 9781743790663 208 PAGES, 217 x 147 mm 7,000 WORDS FULL COLOUR ILLUSTRATIONS Also available: THE DRESS ISBN 9781742708232, £12.99

NAILS FOREVER 50 of the best nail art designs from WAH Nails SHARMADEAN REID Sharmadean Reid shares 50 of her most popular nail art designs.

OUT NOW £5.99 HARDBACK ISBN 9781784880194 128 PAGES, 153 x 136 mm 10,000 WORDS FULL COLOUR PHOTOGRAPHY

TIME AFTER TIME Flashback fashion for modernday play MINNA GILLIGAN A delightful whirlwind of colour, style and eras, this is a must-have for all fashionlovers.

OUT NOW £16.99 PAPERBACK ISBN 9781743790052 208 PAGES, 240 x 210 mm 24,000 WORDS FULL COLOUR PHOTOGRAPHY AND ILLUSTRATIONS

WOMEN IN THIS TOWN London, Tokyo, Paris, Madrid, Melbourne, New York GIUSEPPE SANTAMARIA A photographic street-style journal capturing the most stylish women around the globe.

OUT NOW £12.99 HARDBACK ISBN 9781743790205 256 PAGES, 194 x 130 mm 6,000 WORDS FULL COLOUR PHOTOGRAPHY Also available: MEN IN THIS TOWN ISBN 9781742707815, £12.99

42 · Beaut y & Fashion

Adult Colouring

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Anti-Stress Meditation through colouring: a colouring book for adults Dr Stan Rodski While there are any number of colouring books on the market, this is the only one to offer scientifically proven colouring exercises to help ease stress at any time of day or night. By using the unique methods of pattern, repetition, single focus and creativity with no competitive pressure, anti-stress provides an accessible, meditative technique to relaxation. • The only colouring books based on proven neuro-scientific research designed to ease stress through colouring in repetitive and geometric shapes • Includes exercises and techniques to encourage brain stimulation, thereby preparing you to find the energy and solutions for sources of stress • Over 75 unique patterns designed to focus your brain without competitive pressure, encouraging brain health, wellbeing and calm

Also in this series Brain-science ISBN 9781743791530 March

—KATHY

—SHELLEY

‘It’s so fantastic and it ally does de-stress you!’ —CASSIE

THE NEW MEDITATION

been colouring before and have noticed that I’m sleeping better.’

colour-tation

lways hoped there was kind of science behind my madness!’

colourtation

brain science

COLOURTATION: THE NEW MEDITATION

colouring

Dr Stan Rodski has worked as a psychologist for over 30 years and specialises in neuroscientific research around the issues of stress. He runs workshops all over the world. In April 2014 he launched his website, Colourtation.com, which aims to teach the practice of mindfulness meditation through colouring in.

Modern Meditation ISBN 9781743791639 April

brain-science book for adults

COLOURING

44 · Adult colouring

medi-tation MODERN

COLOURTATION: REPETITION, FOCUS, CREATIVITY

colouring

book

for

Patterns are broken into three distinct chapters: Brain Science, Colour and New Pathways. Brain Science explores how colouring produces naturally calming and relaxing alpha brain waves, using geometric and repetitive patterns to encourage a meditative state. Colour introduces a short colour test and reveals how thinking about your colour choices and the mood you wish to achieve will help your brainwaves towards relaxation and calm. Finally, New Pathways explores how to stimulate the brain after achieving a relaxed state, allowing you to use colouring as a mindful improvement approach to stress.

adults

Out now (additional titles to follow in March and April) £9.99 Paperback ISBN 9781743791523 96 pages, 297 x 210 mm Approx. 2,000 words Line illustrations

Adult colouring 路 45

Birds of Paradise A therapeutic colouring-in book for adults Lorna Scobie Fly away from the stresses and strains of everyday life and lose yourself in a paradisiacal world of colour

• Beautifully illustrated colouring-in book for adults, helping you to switch-off and slow down • No art skills required, this is the perfect excuse to escape the everyday and unlock your creativity • Featuring over 50 beautifully hand-drawn illustrations and key bird facts dotted throughout

Using a mixture of repeat bird patterns and motifs as well as more intricate birdlife scenes, these beautifully illustrated designs will help your mind to focus and will exercise your inner creativity. Free from competitive pressure, Birds of Paradise is an easy way to switch-off from the world around you, slow down and enjoy the therapeutic benefits of colouring-in. With over 50 hand-drawn illustrations and a metallic sticker sheet at the back of the book to really bring your birds to life, this is the only colouring-in book you’ll need to escape, relax and most of all, have fun. Lorna Scobie is a London-based illustrator and designer of cheeky characters and critters.

• With a metallic sticker sheet at the back, you can bring your birds to life and make their feathers glisten and shine

Also by Lorna Scobie Jungle Paradise ISBN 9781784880408

April £9.99 Paperback ISBN 9781784880569 96 pages, 247 x 198 mm Approx. 1300 words Line illustrations and sticker sheet

46 · Adult colouring

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Where the Wildflowers Grow A botanical wonderland of colouring for adults Adriana Picker Tiptoe through the wildflowers to discover a world of intricate botanical illustrations Courtesy of botanical master Adriana Picker, Where the Wildflowers Grow presents unique floral shapes that are beautifully rendered on the page, allowing you to sit back and immerse yourself in nature as you enjoy the popular pastime of colouring-in.

• A stunning colouring book for adults featuring elegant and beautiful botanical illustrations • Adult colouring books are being enjoyed by many as excellent ways to de-stress, relax and find an outpouring for your inner creativity • Features beautiful, intricate line drawings based around nature, just waiting to be brought to life with colour

This is an inspirational book for all lovers of fine art and for fans of the therapeutic activity of colouring and drawing. Adriana Picker is a commercial illustrator, working across the publishing, motion picture and advertising industries. Her clients include Real Living magazine and brands such as Absolut Vodka, and she has worked as costume illustrator for feature films including The Great Gatsby, where her costume illustrations were shown at the 2014 Academy Awards.

Also by Adriana Picker The Garden of Earthly Delights ISBN 9781743790953

June £9.99 Paperback ISBN 9781743791707 96 pages, 250 x 250 mm Approx. 200 words Line illustrations

48 · Adult colouring

Adult colouring 路 49

FULL COLOUR A colouring book for grown-ups GEORGIA PERRY Explore your creativity with this adult colouring book of bold geometric patterns.

OUT NOW £9.99 PAPERBACK ISBN 9781743790939 128 PAGES, 295 x 230 mm BLACK AND WHITE ILLUSTRATIONS

THE GARDEN OF EARTHLY DELIGHTS An exotic colouring book for grown-ups ADRIANA PICKER Exceptionally beautiful botanical illustrations to colour in.

OUT NOW £9.99 PAPERBACK ISBN 9781743790953 96 PAGES, 250 x 250 mm BLACK AND WHITE ILLUSTRATIONS

Jungle Paradise A colouring adventure into the wild Lorna Scobie De-stress by painting the colours of your own jungle oasis

50 · Adult colouring

OUT NOW £9.99 PAPERBACK ISBN 9781784880408 96 PAGES, 247 X 198 mm BLACK AND WHTE ILLUSTRATIONS

Craft & Lifestyle

Adult colouring 路 51

365 Nature Projects to connect you with nature every day Anna Carlile Craft projects and inspiring activities to help you connect with the great outdoors Projects to connect you with nature every day

• 80 craft projects, with chapters organised by seasons to give inspiration throughout the year • Projects range from making scented mists from flower petals, through foraging for edible weeds to making a macramé pot holder and leaf printing • The book has been sustainably produced

365 Nature reveals the ways we can weave creativity, the environment and ‘wild’ fun into our everyday lives through 80 inspiring projects and activities. Easy-to-follow, step-by-step instructions make total immersion in nature simple. Why not try sprouting your own seeds and building a birdhouse, making a kite and flying it, mixing natural body creams or brewing your own herbal teas? 365 Nature is your ticket to unhurried, unstructured, unencumbered connection with nature. So throw open the doors and let the great outdoors in! Anna Carlile founded Viola Design, a communication design studio committed to sustainability, and regularly speaks at international conferences and forums on environmentally sustainable design.

February £25.00 Hardback ISBN 9781741174649 240 pages, 260 x 190 mm Approx. 39,000 words Full colour photography

52 · Craft & Lifest yle

SUMMER

SUM M E R

Blueberry and spelt galette with almond milk custard Part of the beauty of a galette (a French tart consisting of a flat, round, flaky crust with a fruit topping) is its versatility – you can top the base with any summer berries or stone fruit. its rustic charm also makes it a very forgiving pastry to make, and using spelt flour in place of regular flour adds a little extra earthiness in flavour. SERv ES 6

Spelt shortcrust

Using oil in place of butter makes it easier and quicker to bring the pastry together in the humidity and heat of summer, when pastry making can be a sticky situation. The almond milk custard adds a creamy touch when serving, but is lighter in flavour and consistency than traditional custard.

250 g (2¼ cups/9 oz) spelt flour 2 tablespoons raw caster sugar ½ teaspoon salt 125 ml (½ cup/4½ fl oz) sunflower oil 2 tablespoons iced water

Spelt shortcrust

Blueberry filling

1. Combine flour, sugar and salt in a large mixing bowl. Make a well in the centre and add the oil. Using a fork, mix the flour mixture into the oil until it is well combined and has the texture of small peas.

300 g (1½ cups/11 oz) fresh or frozen blueberries 1 tablespoon arrowroot powder (or cornflour) 1 teaspoon lemon zest 2 teaspoons lemon juice

2. Sprinkle over the water and mix into the dough with your fingertips. It should be moist enough to just bring together – the drier the pastry the flakier the crust.

Almond milk custard 500 ml (2 cups/18 fl oz) almond milk 1 vanilla bean, split and seeds scraped 4 egg yolks

3. Using your fingers, bring the dough into a ball. Turn out onto a floured surface, flatten dough with a rolling pin and shape into a disk. Wrap in cling film, then transfer to a plate and refrigerate for at least 30 minutes.

2 tablespoons arrowroot powder (or cornflour) 60 g (¼ cup/2 oz) raw sugar

Blueberry filling 1. While your pastry is chilling, combine blueberries, arrowroot, lemon zest and juice in a mixing bowl and toss thoroughly and gently with your fingers to combine.

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WINTER

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The Little Veggie Patch DIY Garden Projects Easy activities for edible gardening and backyard fun Mat Pember and Dillon Seitchik-Reardon Practical outdoor projects to transform your outdoor space into a functioning vegetable garden

• Plenty of ideas for small spaces, courtyards, patios and allotments, as well as larger gardens • Creative suggestions for recycling and upcycling, gardening basics, and vertical gardening • Step-by-step instructions to help even novice gardeners • Family-friendly fun for all abilities

Suitable for both young and old, here are 38 projects where garden, craft and kitchen intersect. Ideas range from the incredibly quick and simple, such as seasonal seed charts, how to grow micro-herbs and strawberry punnet greenhouses, to large-scale building projects such as making vertical gardens from pallets and building the ultimate children’s play house from recycled apple crates. Complete with a collection of recipes to help you make the most of what you grow, this is a great family gardener’s companion. Mat Pember founded The Little Veggie Patch Co in 2007, a business that specialises in the design, installation and maintenance of chemical-free vegetable gardens for urban dwellers. He has co-written 3 best-selling Little Veggie Patch Co. books. Dillon Seitchik-Reardon studied Environmental Science. He and Mat first met as landscapers for installing in-ground Olympic trampolines and now work together as part of the Little Veggie Patch Co. team. This is Dillon’s first book as co-author.

March £20 Paperback ISBN 9781743790991 272 pages, 240 x 210 mm Approx. 42,000 words Full colour photography

54 · Craft & Lifest yle

Hmmm ... transcendental dialectic movement.

Hmmm ... is that cedar?

16 Plant out the wall garden with your favourite

VERTICAL GARDENING

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Mount the frame over the pocket garden using some 40 mm (1½ in) timber screws. As with all wall mounting systems, you need to make sure that you know what’s on the other side, ensuring you aren’t creating sharp hazards for your beloved neighbour.

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Seal tightly with a lid and record the vintage as well as the types of spices you used. We called this one ‘Nonna’s 3:2:1’.

Over time the pickling mixture will gradually pick off the flavour from the spices and push it though the beetroot. The longer they are allowed to do this, the TASTIER the pickles are going to be, so best to be patient and let them weave their magic in a cool, dark place for at least 2 weeks before opening. Refrigerate after your first helping.

PATCH FAVOURITE

< 10

Add the sliced beetroot and then top up with the warm pickling juice to within a finger of the top of the jar.

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12 Flipping the jars over until the liquid cools down will help to make an airtight seal.

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Once you are satisfied with your MASTERPIECE , use a chopstick or skewer to punch a hole through some of the larger pieces. After they are baked, they will make excellent adornments to a fruit and veggie necklace.

10 String up the necklaces and pop on those rings. There’s nothing quite as fresh as premium fruit and veggie bling.

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Try adding a band of clay to the back of the sculpture to make a ring.

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Place the sculptures on a baking tray lined with baking paper and fire the clay in the oven at the prescribed temperature and length of time (consult the baking instructions on the packet). Once they’re ready, remove them from the oven and allow to cool before handling.

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Craft & Lifest yle · 55 13/05/15 12:17 PM

Draft cover

Miniscapes

C R E AT E YO U R O W N T E R R A R I U M

Miniscapes Create your own terrarium Clea Cregan Beautiful miniature landscapes for the home or office, terrariums offer the perfect solution for the apartment or city dweller lacking the time, space or patience for garden maintenance.

Clea Cregan

• Terrariums are the latest retro trend • Perfect for people who crave indoor gardens as a solution to city living • All sorts of varied and unique glass containers can be recycled to house these miniature landscapes • Having plants indoors is beneficial to health and wellbeing

Terrariums are beautiful miniature landscapes all contained within a clear glass container. They can incorporate small plants, rocks, soil and moss – often imitating that of a real-life landscape. Miniscapes guides you step-by-step through the process of putting together your own terrariums that can be adored throughout the seasons, whatever the weather outside. It offers 16 innovative projects that cover four different biomes: Desert, Forest, Carnivorous and Air Plants. Each project can be adapted to use equipment you already have at home. You will learn the skills to create and maintain your own healthy happy terrariums that are cheap to create and simple to maintain. Clea Cregan caught the terrarium bug about 7 years ago. Soon Clea was hooked by the tactile nature of the craft and was filling any glass vessels she could find with these little green worlds. She soon after created Miniscapes, a terrarium-making business, and as the popularity of terrariums started to grow it wasn’t long before Clea was fielding requests from workplaces, events companies and restaurants.

May £14.99 Hardback ISBN 9781743791400 160 pages, 200 x 200 mm Approx. 25,000 words Full colour photography

56 · Craft & Lifest yle

Craft & Lifest yle 路 57

DRAFT COVER

CARE PACKAGES Celebrating the art and craft of thoughtfully made packages

Creating thoughtful parcels for friends and loved ones MICHELLE MACKINTOSH

Michelle Mackintosh

• Full of fantastic crafty ideas • With step-by-step photography and clear instructions • Chapters include reasons to send care packages, types of care packages, delivery, what to include and projects on how to design, craft and decorate them

Bring back the art of crafting packages with love and care to reconnect with your loved ones in thoughtful ways Put together with a beautiful collage aesthetic, Care Packages brings back the art of crafting packages with love and care. Split into chapters including reasons to send a care package, types of care packages, delivery, what to include in your care package and projects on how to design, craft and decorate, these projects are easy to achieve with step-by-step photography and instructions. Ideal for crafters, romantics and vintagelovers alike, Care Packages inspires a sense of time, love and care when corresponding with your loved ones. MICHELLE MACKINTOSH is a book designer, illustrator and self-confessed stationery nerd. She has won numerous design awards, while in Germany her book design for the Twilight series won book design of the year in its category.

MAY £14.99 HARDBACK ISBN 9781743791387 240 PAGES, 220 X 190 MM APPROX. 25,000 WORDS FULL COLOUR PHOTOGRAPHY OTHER TITLES BY MICHELLE MACKINTOSH: SNAIL MAIL, ISBN: 9781742708775

58 · CRAFT & LIFEST YLE

Craft & Lifest yle 路 59

EVERY ROOM TELLS A STORY KIT KEMP Kit Kemp is back with another stunning interiors book that presents her signature style and ever-changing approach to design.

OUT NOW £30.00 HARDBACK ISBN 9781784880125 256 PAGES, 305 x 225 mm 10,000 WORDS FULL COLOUR PHOTOGRAPHY Also available: A LIVING SPACE ISBN 9781742703930, £30.00

MAN MADE The art of male grooming DAN JONES ILLUSTRATIONS BY LIBBY VANDERPLOEG Male grooming is no longer about being vain: it’s essential!

OUT NOW £12.00 HARDBACK ISBN 9781784880132 160 PAGES, 185 x 135 mm 24,000 WORDS FULL COLOUR ILLUSTRATIONS

THE TAILORED INTERIOR GREG NATALE Be inspired by award-winning interior designer Greg Natale’s modern approach to interior spaces.

OUT NOW £30.00 HARDBACK ISBN 9781743790298 256 PAGES, 295 x 235 mm 34,500 WORDS FULL COLOUR PHOTOGRAPHY

VINEGAR SOCKS Traditional home remedies for modern living KARIN BERNDL AND NICI HOFER Discover the amazing healing properties of nature’s abundance and find drug-free relief with these invaluable at-home solutions.

60 · Craft & Lifest yle

OUT NOW £12.99 HARDBACK ISBN 9781784880149 112 PAGES, 205 x 205 mm 14,000 WORDS FULL COLOUR PHOTOGRAPHY

Self-Help & Inspiration

Craft & Lifest yle 路 61

How to Learn Almost Anything in 48 Hours Shortcuts and brain hacks for learning new skills fast Tansel Ali Foreword by Nolan Bushnell In this practical book, memory coach and brain trainer Tansel Ali unlocks the secrets to learning almost anything in just 48 hours.

• The ultimate book for anyone looking to sharpen their mind • In keeping with current thinking about brain health and its role in ageing diseases, this book is a DIY fitness boost for the brain • Includes exercises to train your brain to learn well and learn fast • The author has broken numerous memory records and competed in the World Memory Championships where he achieved the rank of Grandmaster of Memory

Tansel demonstrates techniques to apply to learning a wide range of disciplines, including exam revision, speeches and presentations, foreign languages, new technologies, general knowledge and trivia. With tips and tricks on how to hone your memory skills and train your brain, this is an invaluable aid to expanding your knowledge in your chosen field. Tansel Ali is a 3 times Australian Memory Champion and one of the leading thinkers on memory in the world. Tansel runs a highly successful business as a memory coach and corporate speaker with a diverse range of clients from the worlds of business, the arts, education and entertainment. Nolan Bushnell is an American entrepreneur and the founder of Atari. Newsweek recently named him one of their Fifty Men Who Changed America.

January £8.99 Paperback ISBN 9781743790564 188 pages, 210 x 135 mm Approx. 35,000 words Black and white diagrams and charts

62 · Self-Help & inspiration

Get Happy! Lessons in lasting happiness Dr Anthony Gunn Author and psychologist Anthony Gunn shows how you can become more mindful and reflect on yourself and your surroundings in new ways. Researchers have found that 50 percent of our happiness is determined by genes and only 10 percent by what happens in our lives. Amazingly, this means 40 per cent of our happiness is within our control. Drawing on his experiences and knowledge, Anthony shares inspirational tips that illuminate the path to finding this sometimes elusive state, alongside wise quotes and reflections. This is a beautifully packaged gift book filled with inspirational, achievable suggestions to help you reboot your thinking and take the steps towards a happier life. Anthony Gunn is a psychologist who specialises in treating fears and phobias. He regularly speaks to sporting and social clubs, schools and professional institutions about fear and how to deal with it, and he has written various books on the topic, as well as on the general theme of living life to the full.

• A collection of practical, mindful suggestions, alongside quotes to inspire you to find happiness • 100 simple strategies based on the author’s many years’ experience as a psychologist specialising in treating anxiety and phobias • Easy to apply advice on how to be mindful and how to make small changes to achieve true contentment • Readers can dip in and out of this book and will turn to it again and again for inspiration as they grow in happiness

January £7.99 Hardback ISBN 9781743790069 128 pages, 165 x 115 mm Approx. 17,000 words Text only Related Titles Walk Tall, ISBN 9781743791554, Page 73

Self-Help & inspiration · 63

You Mean the World to Me Jesse Hunter This charming collection of photographs from around the world, interwoven with moving messages and collage, is guaranteed to brighten anyone’s day.

• Photographer Jesse Hunter shares a collection of pictures taken on his travels around the world, across 44 countries • With a focus on love, kindness and commitment, this is an inspiring and cheering Valentine’s gift • Beautiful collage and feel-good quotes enhance the photography

Also available: ALL THE CATS IN THE WORLD, 9781742707976, £8.99 ALL THE DOGS IN THE WORLD, 9781743790496, £8.99 ALL THE HAPPINESS IN THE WORLD, 9781742706962, £8.99 ALL THE LOVE IN THE WORLD, 9781742705941, £8.99 64 · Self-Help & inspiration

An uplifting gift of love, You Mean the World to Me is a delightful compendium of photographs and messages that celebrate love and the commitments people make to one another. A mixture of photographs and collages from Jesse Hunter’s travels through 44 countries, this book is a celebration of the way in which love is shared around the world. From Morocco to Norway, Africa to Asia, this book will melt hearts everywhere. Jesse Hunter is a designer and photographer who studied fashion, graphic design and multimedia design. He has travelled extensively around the world taking photographs in every country he visits. In 2012 Jesse’s All the Love in the World imagery was awarded ‘Best in Show’ in the Annual Peace Project Exhibition in the USA.

January £8.99 Hardback ISBN 9781742709956 160 pages, 155 x 155 mm Approx. 1,000 words Rights not available Full colour photography

Santa Cruz, ECUADOR

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Self-Help & inspiration 路 65 Cappadocia, TURKEY

Wisdom and Wonder A collection of quotes on love, hope and life Kylie Johnson In this beautifully produced book, poet Kylie Johnson has curated a collection of classic and rare quotes, moving from the melancholy to the bright. Spanning everything from love and loss to family, friendship and the meaning of life, these quotes offer both inspiration and solace.

• The perfect gift for friends and loved ones, this is a charming illustrated collection of quotes to encourage and inspire • Uplifting sayings, from historical figures such as Ghandi and Abraham Lincoln to lines from celebrated authors and ancient proverbs • An exquisite package, with cloth and silver foil cover treatment • Enchanting two-colour illustrations to delight the eye and feed the soul

Illustrated with Kylie’s beautiful art, and with quotes from celebrated and historic figures such as E. E. Cummings, Oscar Wilde, Emily Bronte, Frida Kahlo, Albert Camus and Michelangelo, this is an ideal gift for anyone inspired by words of wisdom and truth. ‘If you have two loaves of bread, sell one and buy a hyacinth’ – Old Persian saying ‘In the depth of winter, I finally learned there was in me an invincible summer’ – Albert Camus Kylie Johnson is a poet and potter. Her ceramics sell in over 80 stores across the globe and she has produced a bespoke range for Anthropologie.

February £7.99 Hardback ISBN 9781784880309 120 pages, 175 x 130 mm Approx. 2,800 words Two-colour illustrations

66 · Self-Help & inspiration

it takes

a village

to raise a child

african proverb

Self-Help & inspiration 路 67

Spare Change How to save more, budget and be happy with your finances Iona Bain Anyone can have a more fulfilling approach to money, regardless of personality, background or income.

• Packed with advice on how to become a more discerning shopper and saver • Full of imaginative tips for making your cash go further, as well as quizzes, handy checklists and graphs of common mistakes • Includes customisable templates for budgeting • All the info you need about essential financial concepts • Guidance on how to handle money around other people and its emotional aspects

This inspirational yet down-to-earth book helps readers to take control and get the most out of their finances, from practical advice on how to save and tips on how to make your money go further, to dealing with socialising on a budget. Iona Bain helps readers to work out their own personal relationship with money and formulate an action plan tailored to their own personal needs. This is the perfect handbook for the compulsive spender, budget-phobe or anyone who wants to improve their financial savviness. It’s never too late to clean up your finances! Iona Bain is a young journalist and broadcaster who writes for the Glasgow Herald, the Daily Mail, Investazine, the Independent and the Sunday Times. In 2011 she established her Young Money Blog, the first of its kind in the UK. Nominated as a rising industry star in 2014, she also writes a column in the trade industry bible Financial Adviser. She has appeared on BBC Scotland, the Radio 1 Surgery Show, Channel 4 News and the Max Keiser Show and now co-hosts the Young Money Show on Share Radio station.

February £8.99 Hardback ISBN 9781784880231 144 pages, 185 x 135 mm Approx. 26,500 words Two-colour illustrations

68 · Self-Help & inspiration

your

finanCial

goals

A favourite trick of mine is to buy second-hand good-quality DVDs and other items from local charity shops, where prices are vastly reduced, and return them shortly after they’ve been used. I’ve nabbed a bargain, paid no postage or selling fees, been kind to the environment and kept my home free of clutter. Win-win.

tiP

Experientialism This is very similar to minimalism, with the emphasis firmly on collecting incredible experiences rather than fancy items.

money Can’ t Buy life. – Bob Marley You don’t have to splash the cash to have a good time. Here are some suggestions for memorable experiences on a budget: Refuse to do business with opportunistic ticket touts and only buy tickets at or below their original value from genuine fans who can’t make the show. Many event promoters build up hype for big events before tickets go on sale, but a surprising number fail to sell out. So wait a few weeks to see if cheaper tickets become available online. A limited number of tickets may also be sold at knock-down prices on the day of the performance. Always compare different agencies and try to pick up tickets in person if possible to save postage and booking fees. Outdoor nature reserves, botanic gardens and parks are wonderful destinations for picnics or even camping trips. Under-26s can often access fantastic theatre, art and other cultural events for free or at a massive discount if they know where to look. Volunteering at music and book festivals can be a great way to meet new people and enjoy culture for nothing. 98

the

worlD

money 2

1 7

Money motivator What are the ten most important things in your life that would cost you money if they were lost or damaged? Mine might be:

My health My flat My cellos My laptop My car My smartphone My TV My washing machine My personal music player

My travelpass/card

1 2 3 4 5 6 7 8

What would yours be? 1

2 3 4 5 6 7 8 9 10

Now tick all those where you have an insurance or warranty plan of some kind. How many ticks do you have? I ticked five, and here are my blanks: My health: I have no insurance for my health – I’m self-employed, and I tend to believe I simply have to look after myself. If you are a full-time employee, you might still be happy to rely on yourself. If you feel this is tempting providence, you need to think about how much it costs to insure your health, or your life, and what sort of bargain it is. How much do I save by not having this cover? £240 a year for income protection. My laptop: I am working on the basis that laptops wear out and get out of date within an ever-shorter time, but are (in my experience) pretty reliable. I would rather be careful, and save up the money I might have paid on an insurance premium towards my next model. These days you can back up your important files and music quite easily – so look into

6 8 10

Self-Help & inspiration · 69

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I Want to Be Organised How to de-clutter your life, manage your time and get things done Harriet Griffey How much simpler and less stressful could life be, if you were only a little more organised? Often, just a few simple steps can help turn the most dysfunctional and chaotic amongst us into a serenely organised person, who never runs out of milk or leaves a child on the bus. And this, in turn, reduces stress levels overnight.

• In today’s fast-paced life, we could all benefit with being a little more organised • A charming and practical guide to living a clutter- and stress-free life, offering easy and unintimidating ways to practise being organised • Guidance on writing lists, routines, managing your home and personal life, saving money, organising your digital life and more

Designed to help us identify and work with our organisational type and examine what stops us being organised, this book is full of practical solutions, tips and inspiration to help eliminate clutter, chaos and stress, and save both time and money. Harriet Griffey is a journalist, writer and author of numerous books focused on health. Along with I Want to Be Calm and I Want to Sleep, published by Hardie Grant, she also writes regularly on health-related and other issues for the national press.

Other Titles in this series I Want to Be Calm, I Want to Sleep, ISBN 9781742709321 ISBN 9781742709314

February £7.99 Hardback ISBN 9781784880248 144 pages, 155 x 120 mm Approx. 17,000 words Two-colour illustrations

70 · Self-Help & inspiration

Self-Help & inspiration 路 71

Stumbling Stones A path through grief, love and loss Airdre Grant A collection of stories, case studies and strategies that aim to help people traverse the landscape of loss and grief and to provide support through these painful transitions. With a tone of wisdom and wry, hard-won understanding, Stumbling Stones draws on literature, poetry, stories, observations and reflections to offer navigation through the unavoidable losses in life and to learn to look forward to a peaceful, happier time. • A beautiful, wise and important book that explores a subject we rarely discuss death and loss • For those learning to deal with their own grief or wanting to support someone else by providing comfort and understanding • Tackles a wide spectrum of human loss and disappointment • Rather than prescribing actions, the book shares personal experiences and provides case studies to the different facets of grief

Not all loss is about death - loss can mean the loss of vitality, health, a partner, a pet, dreams, a relationship, or children leaving home. Aidre Grant addresses all these elements and offers suggestions for how we manage these times, how we survive and how we develop resilience and understanding. In a single year, Dr Airdre Grant lost a long-term relationship, her cat, dog, father and twin brother. She undertook a pilgrimage to Iona and the Himalayas to reconstruct herself. Airdre has written in both the popular and academic press about the place and importance of love, grief and loss in all aspects of existence.

February £8.99 Hardback ISBN 9781743790571 128 pages, 184 x 114 mm Approx. 20,000 words Text only

72 · Self-Help & inspiration

100 ways to live life to the fullest

Draft cover

Walk Tall Dr Anthony Gunn Sometimes it’s hard to stand tall – the world can seem daunting, even to those who seem confident and capable. Living a great life is about finding ways to leap over hurdles, surf rough seas and feel confident in your own inner strength and wisdom. Because we all have those moments of second-guessing or outright terror, Anthony Gunn has whittled down his years of experience in combating fears into 100 simple tips and inspirational messages. In this fresh new edition of the international bestselling book, he offers a reassuring way to take control of your life. This collection of reflections and quotes will inspire you to tap into your inner courage to tackle the challenges of daily life. Anthony Gunn is a psychologist who specialises in treating fears and phobias. He regularly speaks to sporting and social clubs, schools and professional institutions about fear and how to deal with it. For more information visit www.fearispower.com.au.

• A new edition of this bestselling title, complete with new smaller hardback format and a fresh, modern cover design • Will appeal to those interested in self-help, but not attracted to the ‘self-help’ market • Tips on facing your fears to help develop confidence and break free from limitations • Perfect subject for all ages • As a registered psychologist specialising in treating anxiety and phobias, Anthony helps people step out of their comfort zones and live happier, more successful lives

March £7.99 Hardback ISBN 9781743791554 112 pages, 165 x 115 mm Approx. 8,300 words 1c line illustrations Related Titles Get Happy!, ISBN 9781743790069, Page 63

Self-Help & inspiration · 73

Draft cover

SMILING MIND

Mindfulness Made Easy

Smiling Mind Mindfulness made easy Jane Martino and James Tutton A guide to mindfulness meditation for busy people

Jane Martino & James Tutton

• A guide to using mindfulness meditation for 5 minutes a day to promote well-being • Suitable for busy people of all ages who want to feel more in control and less stressed • Based on Buddhist principles, the method is given practical application to situations we all face today and everyday • Full of tips, tools and encouragement

Practising mindfulness meditation for just five minutes a day can help to promote happiness and well-being. This form of meditation is designed to develop the skill of paying attention to our inner and outer experiences with acceptance, patience and compassion. The authors demonstrate how mindfulness can help us become more positive, happy and emotionally aware in all areas of our lives - our work, relationships, families and parenting. Smiling Mind explains what mindfulness is and how it works, and is full of ideas, advice, practical tools and inspiration to lead a life that is fulfilling, passionate and emotionally healthy. Jane Martino and James Tutton are co-founders of Smiling Mind, a not-for-profit organisation dedicated to providing free preemptive mental health and well-being programs via their apps and website. They work with schools, sporting associations and blue-chip corporations to share their belief that successful societies are mindful, caring and thoughtful.

March £7.99 Hardback ISBN 9781743790847 176 pages, 186 x 145 mm Approx. 17,000 words Text only

74 · Self-Help & inspiration

Gift, Humour & popular culture

Self-Help & inspiration 路 75

The President’s Desk An alt-history of the United States Shaun Micallef In this highly entertaining romp through American history from 1837 to 2016, Shaun Micallef takes us inside the Oval Office to observe each President at work at the desk. Did you know that Woodrow Wilson was a transvestite? That Grover Cleveland almost married his own daughter? Or that the White House was burned to the ground by Herbert Hoover?

• A hilarious alternative history of the United States, from 1837 to 2016, as told by the only constant occupant of the Oval Office: the President’s desk • Cleverly blends real facts and events with outrageous farce • Will appeal to fans of the Monty Python and Blackadder style humour of the absurd • ‘Shaun’s my favourite comedian and that’s all there is to it’ Matt Lucas

Capturing their widely varying personalities and traits, this book shows the evolution of the most powerful country in the world through the men who have sat at the desk. An outrageous, absurdist re-imagining of US history, The President’s Desk gives an entirely new view of some of the events that have shaped the land of the free. Shaun Micallef is an actor, comedian and writer. He was named Comedian of the Year 2012 at the GQ Men of the Year Awards. His leisure interests include bronco busting.

February £8.99 Paperback ISBN 9781743790830 272 pages, 234 x 153 mm Approx. 73,000 words Text with full colour photography

76 · Gift, Humour & popular culture

The Wisdom of Prince Phillip Sir Antony A Butt Illustrations by Oslo Davis Prince Philip is a gentleman and a senior Royal of such standing, it’s only fitting that a book celebrate the great wisdom he has accrued in his 94 magnificent years. Lest we forget, some of Prince Philip’s most prized gaffes have included: ‘If it has four legs and it is not a chair, if it has got two wings and it flies but is not an aeroplane and if it swims and it is not a submarine, the Cantonese will eat it.‘ (said to a World Wildlife Fund meeting in 1986) ‘You could do with losing a little bit of weight.’ (to hopeful astronaut, 13-year-old Andrew Adam)

• The very best of the Duke of Hazard’s glorious gaffes, packaged as an appealing gift item

But his illustrious career is perhaps best summed up when commenting to Jeremy Paxman that ‘any bloody fool can lay a wreath at the thingammy!’

• For any royalist with a sense of humour, this book celebrates 94 years of outspoken wit and wisdom

Sir Antony A. Butt originally trained as a priest. A firm believer in the 1950s, Sir Antony lives his life with the clock wound tightly back. This is his first book. Oslo Davis is a cartoonist whose clients include the New York Times, The Guardian and the Big Issue.

• Nationwide offence guaranteed from the man who asked a Scottish driving instructor how he ‘kept the natives off the booze’ long enough to get a licence • In Cardiff he told children from the British Deaf Association, who were standing next to a Caribbean steel band ‘If you’re near that music it’s no wonder you’re deaf!’

January £4.99 Hardback ISBN 9781743790755 112 pages, 181 x 111 mm Approx. 2,800 words Black and white illustrations

Gift, Humour & popular culture · 77

Street Art: International Lou Chamberlain Capturing the energy of the global street art scene, Lou Chamberlin’s images explode off the page as we follow her from London, Tokyo and New York to Berlin, Sydney and Lodz via Dublin, Rio and everywhere in between.

• The popularity of and interest in street art continues to grow • Hundreds of new photographs for an image-hungry market • Featured artists include D*face, Swoon, Os Gemeos, Victor Ash, Escif and Banksy, as well as a host of exciting new talent • A truly global snapshot and record of the street art scene today • Smartly designed package offering excellent value for money

In a market constantly hungry for the newest, most provocative ideas, this book gives satisfaction with hundreds of unseen pieces from both established and emerging artists. Lou Chamberlin’s unwavering eye seeks out fresh talent and lovingly documents these transient pieces, alongside local artists’ collaborations and the communities who support them. Street Art: International is set to be an important new sourcebook for art and design professionals and a treasure trove of new material for street art fans everywhere. Lou Chamberlain is an artist, author and arts educator who has been teaching and writing for twenty years. Her interest in street art has been fuelled by living and working in Melbourne with its vibrant and ever-changing street art scene. She travels extensively researching and preparing photodocumentation of street art in the world’s greatest cities.

April £15.00 Hardback ISBN 9781741174854 232 pages, 220 x 235 mm Approx. 23,000 words Full colour photography throughout

78 · Gift, Humour & popular culture

A Girl from Oz 15 minutes with Warhol, breakfast with the Prince and other stories…

Lyndall Hobbs Heartfelt, hilarious and down-to-earth, this memoir brims with Lyndall Hobbs’ honesty, charm and self-deprecating voice as she comes of age and leaves home to live among the stars. At 19, Lyndall left home to pursue her dream of being a journalist, moving to London, New York and LA, which led to wealthy, famous boyfriends, designer clothes and plenty of shoulder-brushing with an impressive list of A-listers. From Andy Warhol to the Rolling Stones, Cher to Prince Charles – she has a story for each and every one... and then some. From journalist to award-winning director, single mum and cancer survivor; Lyndall is full of heart and humour, fashion and folly, love and strife, and everything that makes a life fully lived. Lyndall Hobbs has seen it all. Arriving in London in the 1970s during a period of great cultural change, she mixed with some of the greatest artistic minds of her time. She has two children and now lives in the Hollywood Hills.

• An entertaining and inspiring coming-of-age story • Lyndall became a stock figure in the tabloid gossip columns during her 7-year relationship with Al Pacino • Discover what really went on in the A-list worlds of London, New York and Hollywood during the ’60s and ’70s • Hilarious accounts of Lyndall’s encounters with some of the world’s most interesting people – from Prince Charles and Sir Ian McKellen to Madonna, Mick Jagger and Anna Wintour • Features exclusive images of the stars Lyndall met, partied with, befriended and dated, from her personal photograph collection

April £20.00 Hardback ISBN 9781742708669 336 pages, 234 x 153 mm Approx. 80,000 words Text with photography throughout

Gift, Humour & popular culture · 79

Obsessions: Bicycles bicycles

obsessions David Perry

David Perry and John MacLeary The ultimate guide to the world of bicycles More and more people are taking to two wheels, whether for their commutes, for competition or simply for enjoyment. But there is far more to the world of bicycles than meets the eye. Obsessions: Bicycles provides an authoritative directory of the different styles of bicycle, the components that make them work, and the world of accessories and clothing that will adorn you. A chapter on riding geometry is included so that you may fit your bike to your body and not the other way round, and a generous list of some of the mainstays in modern bicycle manufacturing will point you in the right direction for a new machine. David Perry joined his first cycling team at the age of 4, and has been competing and collecting bikes ever since. John MacLeary is the cycling correspondent for The Telegraph, and has owned a road bike ever since he can remember. John has competed in some of the world’s top cycling events.

June £9.99 Hardback ISBN 9781784880620 144 pages, 170 x 104 mm Approx. 20,000 words Full colour photography throughout Also in this series Craft Beer, ISBN 9781784880637

80 · Gift, Humour & popular culture

Obsessions: Craft Beer Ian Coutts The ultimate field guide for beer connoisseurs and newcomers alike

craft beer obsessions Ian Coutts

Craft beer is currently enjoying a massive global revolution with microbreweries popping up in every corner of the globe. Savouring the very best the world has to offer, Craft Beer celebrates the finest brewers and highlights the most outstanding examples of their wares. Packed full of essential information as well as little-known facts, hints and tips, Craft Beer is the ultimate field guide for beer connoisseurs and newcomers alike. Advice is included on a range of subjects from where to buy, how to start your own brewery, tasting and serving suggestions. Author and beer connoisseur Ian Coutts demystifies the dazzling varieties available, sorting the lightest of lagers and sweetest wheat beers from abbey ales and toasty stouts. Ian Coutts is a freelance writer and commentator. He regularly contributes to Taps: The Beer Magazine and is a frequent speaker on beer and beer history.

June 拢9.99 Hardback ISBN 9781784880637 160 pages, 178 x 127 mm Approx. 20,000 words Full colour photography throughout Also in this series Bicycles, ISBN 9781784880620

Gift, Humour & popular culture 路 81

MONEY, PIZZA, RESPECT The funniest book you will ever read JOSH ‘THE FAT JEW’ OSTROVSKY A loosely autobiographical account of the Instagram sensation.

OUT NOW £12.99 HARDBACK ISBN 9781784880187 224 PAGES, 232 x 187 mm NO RIGHTS AVAILABLE TEXT WITH PHOTOGRAPHY THROUGHOUT

NICE NOSING YOU For the love of life, dogs and photography BY ELKE VOGELSANG Acclaimed animal photographer Elke Vogelsang shares her expressive portraits of her much-loved dogs, Noodles, Scout and Ioli.

OUT NOW £14.99 HARDBACK ISBN 9781784880057 160 PAGES, 180 x 270 mm 11,000 WORDS FULL COLOUR PHOTOGRAPHY

POCKET KANYE WISDOM Witty quotes and wise words from Kanye West

“I understand culture. I am the nucleus.”

OUT NOW £5.99 HARDBACK ISBN 9781784880200 96 PAGES, 132 x 110 mm 1,500 WORDS BLACK AND WHITE TEXT

Also available: POCKET KANYE WISDOM POSTCARDS 9781784880453, Suggested RP: £4.99, Net Price £2.08 + VAT

POCKET DOLLY WISDOM Witty quotes and wise words from Dolly Parton “It costs a lot of money to look this cheap.”

OUT NOW £5.99 HARDBACK ISBN 9781784880019 96 PAGES, 132 x 110 mm 1,500 WORDS BLACK AND WHITE TEXT

Also available:POCKET DOLLY WISDOM POSTCARDS 9781784880590, Suggested RP: £4.99, Net Price £2.08 + VAT

82 · Gift, Humour & popular culture

Travel, Sport & Current Affairs

Gift, Humour & popular culture 路 83

Sydney Precincts A curated guide to the city’s best shops, eateries, bars and other hangouts Chris Carroll Written by a true insider, this is the coolest guide around to Sydney’s chicest shopping and hippest hangouts. Sydney is a tight-knit town, and locals often don’t want to share their secrets. Luckily Chris Carroll is here to help you get beyond the Opera House and the beaches and discover the best of Sydney: from the cafe hidden at the end of a wharf in Kirribilli to the gaudy and lauded restaurants of Sydney’s city centre, from the cute stationery shops of the Northern Beaches to the famous bakeries of the Inner West. You’ll never want to leave.

• A stylish, curated guide to the very best shopping, eating and drinking • Part of the stylish Precincts travel series

With its contemporary design and high production values, this book also makes a stylish gift and keepsake for those visiting Sydney.

• Includes interviews with local creatives and their ‘Top 5 Faves’ • Perfect for those seeking out the coolest spots in town

Chris Carroll has lived in and around Sydney for over 10 years and writes the city’s hugely popular blog, The Creative Life.

• Points out the major tourist sights and attractions en route • Features suggested itineraries, maps and transport information

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84 · Travel, Sport & Current Affairs CAMPERDOWN

January £17.99 Hardback ISBN 9781741174946 256 pages, 210 x 170 mm Approx. 32,000 words Full colour photography

Ballast Point

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Also in this series: Tokyo Precincts, ISBN 9781741174687 Hong Kong Precincts, ISBN 9781741174694

65% black, 11% magenta, 5% cyan

PARIS PRECINCTS A curated guide to the city’s best shops, eateries, bars and other hangouts

PARIS PRECINCTS

DONNA WHEELER

A curated guide to the city’s best shops, eateries, bars and other hangouts

Find out where the Parisians eat, drink and shop, and begin your love affair with Paris Paris is the mecca of style. It is the Grand Dame of elegance. It is also an intimate fusion of culture and creativity. This book reveals the best places to go across 15 Parisian precincts. Each precinct chapter includes an interview with a prominent Parisian from that precinct focusing on their favourite things to eat, drink and buy. Precinct maps make this a handy and useful guidebook, while the hardback cover creates a beautiful keepsake. DONNA WHEELER is in avid traveller and has been writing about journeys for over a decade. She grew up in Australia but divides her time between her native country and France. And one of her favourite things to do in France is to get lost, literally, in the laneways of Paris.

DONNA WHEELER

• A stylish, curated guide to the very best shopping, eating and drinking spots in Paris • Includes interviews with creatives living and working in each precinct and their ‘Top 5 Faves’ • Perfect for those seeking the coolest spots in Paris • Points out the major tourist sights and attractions en route • Features suggested itineraries, maps and transport information • The beautiful design of the Precincts series makes them the ideal gift or keepsake even after you return from holiday

APRIL £17.99 HARDBACK ISBN 9781741174984 256 PAGES, 210 X 170 MM APPROX. 30,000 WORDS FULL COLOUR PHOTOGRAPHY

2. brOC MArTEL address telephone web open hours open hours

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text

ALSO IN THIS SERIES TOKYO PRECINCTS, ISBN 9781741174687 HONG KONG PRECINCTS, ISBN 9781741174694 138

10e: Canal Saint-martin And République

139

TRAVEL, SPORT & CURRENT AFFAIRS · 85

Draft cover

Capturing the World Nick Rains Award-winning photographer Nick Rains’s guide to taking remarkable travel photos. This is not your average photography tip book - this is a detailed guide to taking the best photos in real-world photography situations. Using his own spectacular travel photos as examples, Nick explains how it’s not just about technical skill; the best photographers put a lot of effort into their research, planning locations and timings and thinking about potential shots in advance.

• How to take the best photos in real world situations • Nick Rains has been a professional photographer for over 30 years, contributing to many major publications • Every genre of travel photography is covered, from people and architecture to landscapes and nature • Explains important issues surrounding the research, planning and cultural issues inherent to travel photography

Whether you’re a photography beginner or enthusiast, Nick Rains offers advice and suggestions that will assist anyone with a camera to come back from a trip with their best photos yet. Nick Rains has been a professional photographer for over 30 years. He specialises in travel and landscape work, criss-crossing the world on assignments. In 2013 Nick was appointed Principal Instructor for the Leica Akademie in Australia. He presents photography seminars and workshops all around the world.

April £25.00 Hardback ISBN 9781741175042 208 pages, 297 x 227 mm Approx. 45,000 words Full colour photography

86 · Travel, Sport & Current Affairs

Travel, Sport & Current Affairs 路 87

Richie Benaud Those summers of cricket Paul Conolly A tribute to the legend that is Richie Benaud

• A celebration in words and pictures of cricketing legend Richie Benaud’s career in cricket “The sport’s greatest commentator was unique and probably watched or played more cricket than any person ever has or will again” The Guardian “Richie, you were loved by everyone, not just the cricket family – you were the godfather of cricket” Shane Warne

Richard “Richie” Benaud, OBE, (1930 – 2015) was a Test cricket all-rounder, blending thoughtful leg spin bowling with lower-order batting aggression. In 1958 he became Australia’s Test captain until his retirement in 1964. He became the first player to reach 200 wickets and 2,000 runs in Test cricket. After his retirement from international cricket he became a highly regarded and utterly beloved commentator on the game both in the UK and Australia. This book gathers together the many accolades accorded to Richie Benaud over the decades. Colleagues, players, friends and some of the finest cricket commentators and writers share their tales and memories of Richie. Paul Connolly is a sports journalist for the Guardian. He has written and edited a number of books including The Mighty Bras, Rugby League’s Greatest Hits and The Streak.

Out now £20.00 Hardback ISBN 9781743790977 196 pages, 243 x 203 mm Approx. 34,000 words Full colour photography throughout

88 · Travel, Sport & Current Affairs

Test Cricket The unauthorised biography Jarrod Kimber Standing out from other cricket books on the market with its strong, irreverent writing voice, this title concentrates on the stories behind the legends, teams and great matches. Jarrod Kimber offers a broad yet comprehensive look at how cricket has developed in all of the territories across the world. He vibrantly brings to life the cast of characters who have contributed to this incredible story. From the stars, the matches, the countries, the bowlers and the moments that changed everything, Test Cricket explores the controversial and legendary moments of the cricket world’s most loved sporting competition. Jarrod Kimber is a cricket writer who came to prominence as the founder of the cricketwithballs blog. Kimber was the editor of SPIN cricket magazine in 2011 and is currently working for ESPN Cricinfo, writing for The Cricket Sadist Hour blog and starring in The Chuck Fleetwood-Smiths video series.

• Irreverent and fresh take on the serious subject of cricket • The perfect gift for cricket fans, guaranteed to lighten their mood in their darkest Test hours • Published to coincide with the start of the cricket season

April £14.99 paperback ISBN 9781743790199 249 pages, 234 x 153 mm Approx. 100,000 words Text only

Travel, Sport & Current Affairs · 89

Draft cover

walking towards ourselves indian women tell Their stories Edited by Catriona Mitchell

• Since millions of young Indians took to the streets in 2012 to protest against the rape of a 21-year-old woman on a moving bus, the topic of women’s rights in India has rarely been out of the news

Walking Towards Ourselves Indian Women Tell Their Stories Edited by Catriona Mitchell An anthology that explores the gender revolution taking place in India today through personal narratives and mini-memoirs written by India’s leading female writers. The book comprises a series of powerful essays with writers including Chitra Banerjee Divakaruni, award-winning author; Justice Leila Seth, the first woman appointed to the High Court in Delhi; Deepti Kapoor, acclaimed author of A Bad Character; Meena Kandasamy, prize-winning Dalit poet and activist; Ira Trivedi, best-selling author of The Great Indian Love Story and India in Love: Marriage and Sexuality in the 21st Century; and Tisca Chopra, Bollywood actress and memorist.

• Includes personal contributions from some of India’s most prestigious female authors, who live and work in this renowned patriarchy

These writers explore love, sexuality, motherhood, career, money, education and definitions of success for women, in addition to power, politics and patriarchy.

• Of vital political and social interest at the point when India, now the world’s biggest democracy, is set to become a global superpower by 2030

Catriona Mitchell has worked extensively with and, since 2010, presented the Jaipur Literature Festival.

June £12.99 Paperback ISBN 9781743791127 249 pages, 234 x 153 mm Approx. 60,000 words Text only

90 · Travel, Sport & Current Affairs

CHASING SHADOWS The life and death of Peter Roebuck TIM LANE AND ELLIOT CARTLEDGE A fascinating investigation into the life and death of one of the most controversial figures in cricket history.

OUT NOW £16.99 PAPERBACK ISBN 9781743790120 304 PAGES, 234 x 153 mm 81,000 WORDS TEXT WITH FULL COLOUR PICTURE SECTIONS

ANDRE RIEU: MY MUSIC, MY LIFE MAJORIE RIEU Explores the story of Andre’s youth; the musical family he grew up in; his music studies; and his extraordinary success story as he went on to become an international music star.

OUT NOW £8.99 PAPERBACK ISBN 9781784880392 200 PAGES, 234 X 153 mm 45,000 WORDS TEXT WITH COLOUR PICTURE SECTIONS

STEVE JOBS Life by design George Beahm Life lessons and personal reflections drawn from Jobs’ famous commencement address to Stanford University.

OUT NOW £9.99 HARDBACK ISBN 9781742708836 226 PAGES, 130 X 183 mm NO RIGHTS AVAILABLE BLACK AND WHITE TEXT

THINK LIKE AN ATHLETE 57 ways to achieve your life goals DAVID NICHOLS A stylishly illustrated guide which shows how we can apply the approaches and methods of successful athletes to life.

OUT NOW £8.99 HARDBACK 144 PAGES, 135 X 185 mm 18,000 WORDS TWO-COLOUR ILLSUTRATIONS THROUGHOUT

Travel, Sport & Current Affairs · 91

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Contacts

Travel, Sport & Current Affairs 路 93

About Us Hardie Grant Books is a vibrant, diverse and dynamic publisher with a non-fiction list spanning food and drink, lifestyle, history, humour, memoir, popular culture and social issues. Our publishing style is flexible and creative and always fresh and new. Our books are recognised as some of the world's best, carrying off major international awards, and are found everywhere from Istanbul to Paris, New York to Sydney. As an imprint of Hardie Grant, one of Australia’s largest privately owned publishers, we sell our books into all international markets. Our list is built on high editorial standards, design and production innovation, individual care and sometimes bold experimentation. We love what we do and we only publish what we love, so you can always expect more from Hardie Grant Books. To find out more about us, including Quadrille, please visit www.hardiegrant.co.uk.

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Hardie Grant Books 52–54 Southwark Street London SE1 1UN T: +44 (0)20 7601 7500

94 · Contacts

CONTACTS Hardie Grant Books 52–54 Southwark Street London, SE1 1UN United Kingdom T: +44 (0)20 7601 7500 E: info@hardiegrant.co.uk W: www.hardiegrant.co.uk Stephen King Managing Director E: stephenking@hardiegrant.co.uk Emma Marijewycz Publicity Manager E: emmamarijewycz@hardiegrant.co.uk Laura Willis Marketing Manager E: laurawillis@hardiegrant.co.uk Foreign Rights E: internationalsales@quadrille.co.uk

Sales Quadrille, an imprint of Hardie Grant Pentagon House 52–54 Southwark Street London, SE1 1UN T: +44 (0)20 7601 7500 E: sales@quadrille.co.uk All UK orders to: Macmillan Distribution Ltd Brunel Road Houndmills Basingstoke Hampshire, RG21 6XS T: +44 (0)12 5630 2692 T: +44 (0)12 5630 2699 F: +44 (0)12 5681 2558 E: orders@macmillan.co.uk (UK) export@macmillan.co.uk (Export) UNITED KINGDOM North Anna Murphy 9 Iveston Ave. Great Park Gosforth Newcastle Upon Tyne, NE13 9BU T: +44 (0)78 2570 1450 E: info@annamurphy.co.uk Cumbria, Northumberland, Tyne & Wear, Durham, Yorkshire, Humberside, Lancashire, Merseyside, Greater Manchester, Cheshire, North Wales, and all counties in Scotland

Ireland John Fitzpatrick and Siobhan Mullett 58 New Vale Cottages Shankill Co. Dublin Ireland M: +353 872 469 859 (John) E: fitzmullbooks@eircom.net All counties in Ireland Midlands & East Mike Lapworth 11 Melmerby Wilnecote Tamworth Staffordshire, B77 4LP T: 01827 897 461 M: 07745 304 088 E: mikelapworth@sky.com Shropshire, Staffordshire, Derbyshire, W. Midlands, Notts, Lincs, Leics, Herefordshire, Worcestershire, Warks, Oxon, Northants, Bucks, Bedfordshire, Cambridgeshire Wales & South West Debbie Jones 6 Whitchurch Road Tavistock Devon, PL19 9BB T: +44 (0)18 2261 7223 M: +44 (0)78 5062 1204 E: deborah7.jones@gmail.com Wiltshire, Dorset, Somerset, Devon, Cornwall, South Wales, Channel Islands, Gloucestershire, Avon South East Colin Edwards Conway Lime Grove West Clandon Surrey, GU4 7UH T: +44 (0)14 8322 2333 M: +44 (0)79 8056 8967 E: colin.edwards862@gmail.com Berkshire, Hampshire, Isle of Wight, Surrey, Sussex, Kent, London (south of the river) London David Segrue D J Segrue Ltd 1st Floor 9 Church Road Stanmore Middlesex, HA7 4AR T: +44 (0)20 8420 6548 M: +44 (0)79 7627 3225 E: davids@djsegrueltd.co.uk London postal districts PLEASE CONTACT QUADRILLE FOR NORFOLK, SUFFOLK, HERTFORDSHIRE AND ESSEX.

Contacts · 95

Scandinavia, Middle East, Caribbean, Greece & Cyprus, The Netherlands John Edgeler Gunnar Lie & Associates Ltd. 3 Linkside New Malden Surrey, KT3 4LA United Kingdom T: +44 (0)20 8605 1097 M: +44 (0)78 0186 6936 E: john@gunnarlie.com France, Belgium, Eastern Europe, Luxembourg, Spain, Portugal, Italy, Central & South America, Gibraltar, Malta Guillaume Ferrand Gunnar Lie & Associates Ltd. 3 Linkside New Malden Surrey, KT3 4LA United Kingdom T: +44 (0)20 8605 1097 E: guillaume@gunnarlie.com Austria, Germany, Switzerland Gabriele Kern P.S. Publishers’ Services Ziegenhainer Strasse 169 D-60433 Frankfurt Germany T: +49 69 510 694 F: +49 69 510 695 M: +49 151 6752 0936 E: Gabriele.Kern@publishersservices.de Australia & New Zealand Hardie Grant Books Ground Floor, Building 1 658 Church Street Victoria 3121 Australia T: +61 (0)3 8520 6444 F: +61 (0)3 8520 6422 E: info@hardiegrant.com.au W: www.hardiegrant.com.au SOUTH AFRICA, Botswana, zimbabwe & Namibia Wild Dog Press c/o PSD Unit 17 & 18 12 Foundry Road Isando 1600 South Africa T: +27 11 392 6065/6/7/8 E: wilddogp@iafrica.com

96 · About us

The Americas Rizzoli International Publications 300 Park Avenue South, 4th Floor New York NY 10010 United States T: +1 (212) 387 3400 F: +1 (212) 387 3535 W: www.rizzoliusa.com Ordering & Customer Services: Random House T: +1 (800) 733 3000 (US) T: +1 (888) 523 9292 (Canada) Latin America Rizzoli International Publications Cynthia Zimpfer Zimpfer Books T: +1 (973) 486 8292 (US) T: +52 (777) 310 3846 (Mexico) E: czimpfer@earthlink.net Singapore, Malaysia, Thailand, Indonesia, Philippines, Brunei, Vietnam, Cambodia, Laos & Myanmar APD Singapore 52 Genting Lane #06-05 Ruby Land Complex – Block 1 Singapore 349560 T: +65 6749 3551 F: +65 6749 3552 E: customersvc@apdsing.com Hong Kong, Macau, China, Taiwan & Korea Asia Publishers Services Units B&D, 17/F. Gee Chang Hong Centre 65 Wong Chuk Hang Rd Aberdeen Hong Kong T: +852 2553 9289 F: +852 2554 2912 E: aps_hk@asiapubs.com.hk FOR ALL TERRITORIES NOT COVERED ABOVE, PLEASE CONTACT SALES@QUADRILLE.CO.UK

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