Spring 2013 Catalogue

WELCOME TO H ARDI E G RANT BO O KS SPRING 2013

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CONTENTS FOOD & DR INK OTHER TITLES BACK LIST CONTACT I NDEX

FOOD & D RINK

February 2013 £16.99 Hardback ISBN 9781742704913 224 pages, 258 x 199 mm Full colour throughout Food and Drink

Tony Chiodo trained as a chef in Italy and went on to qualify as a macrobiotic and wholefoods teacher at the Kushi Institute, Boston. Through his Eating Well programmes and regular articles Tony inspires others to integrate natural foods into their daily lives.

FEEL GOOD FOOD WHO L EFOOD REC IPES FO R H A P PY, H E A LT H Y L IV IN G

Tony Chiodo

Hazelnut and mocha budino This mousse-like dessert is refreshing and luscious. Make it the day before and enjoy at the end of a banquet. Keep refrigerated – for up to three days – otherwise it may melt slightly. If you wish, you can use regular espresso coffee instead of the grain coffee.

The perfect book for anyone who wants to eat well and feel great,

Feel Good Food will help any healthy eating enthusiasts become confident wholefood masterchefs.

Feel Good Food is a modern, everyday cookbook with stylish recipes

To make the candied orange peel, cut the orange peel into ribbons, removing any white pith. Bring a small saucepan of water to the boil and blanch the peel for 1 minute, then remove and refresh in a bowl of cold water. Blanch twice more to remove any bitterness. Put 3 tablespoons water and the rice syrup in a small saucepan and bring to the boil. Add the orange zest and simmer over low heat for 20 minutes.

Allow to cool and store in an airtight jar until needed.

Preheat the oven to 170°C. To make the hazelnut praline, put the hazelnuts on a baking tray and bake for 5 minutes.

Allow to cool slightly, rub off the skins and transfer the nuts to a small bowl. Pour on the rice and maple syrups and mix well. Transfer to a baking tray lined with baking paper and bake for 15 minutes, or until they begin to smell sweet. Cool and store in an airtight container in a cool, dry place.

Bring the grain coffee and 1½ cups water to the boil in a saucepan over high heat. Reduce the heat to medium and simmer for 7 minutes, or until the liquid reduces to 1 cup. Strain into a separate saucepan and add the soy milk, agar agar, rice syrup, maple syrup and a pinch of sea salt.

Bring to the boil, then reduce the heat and simmer for 3–4 minutes, stirring until the agar agar flakes dissolve.

Add the kuzu mixture to the pan and stir until the mixture begins to thicken. Remove from the heat and add the ground hazelnuts, tahini, orange zest and vanilla. Pour into six 125 ml ramekins. Allow to cool, then serve with candied orange peel and hazelnut praline.

CANDIED ORANGE PEEL 1 orange 3 tablespoon rice syrup HAZELNUT PRALINE ½ cup hazelnuts 1 tablespoon rice syrup 1 tablespoon maple syrup ¹⁄³ cup grain coffee (found in most health food shops) 3 cups soy or almond milk 1 tablespoon agar agar flakes ½ cup rice syrup 3 tablespoons maple syrup sea salt 2 tablespoons kuzu or arrowroot dissolved in 2 tablespoons cold water 1 cup hazelnuts, roasted, skinned and finely ground 2 tablespoons hulled tahini or almond butter 1 teaspoon finely grated orange zest 1 teaspoon natural vanilla extract

Makes 6

for every occasion. Trained in classical French and Italian cooking early on, author Tony Chiodo went on to study Ayurveda and yoga in India and Japan – inspiring further training in macrobiology and wholefoods.

His recipes reflect a passion for the mix of East and West flavours and techniques.

Try recipes such as baby leek and asparagus salad with miso dressing, or broccoli and green bean salad with lemon silken mayo. For fresh main dishes sample the seared tuna with sticky shitake sauce, stir-fried sesame chicken on green tea noodles or fried gingered rice noodles with prawns. If there’s room for dessert indulge in a wholesome slice of carrot, cardamon and coconut cake or polenta, plum and almond torta.

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DESSERTS 189

Available £14.99 Paperback ISBN 9781742704517 192 pages, 263 x 222 mm Full colour throughout Food and Drink

Rachael Lane is a dedicated foodie. She divides her time between writing, travelling and cooking all over the world.

GREAT PUB FOOD M A KE HOME YOUR N EW LO CA L

Rachael Lane Great Pub Food brings the best of your local back to your kitchen.

Who doesn’t love a trip to their local pub for some seriously good food? Now you can create your favourite pub meals at home! Great Pub Food includes over 80 delicious recipes, from best-ever versions of old-school staples like burgers, pies and bangers and mash, to modern gastro pub fare such as slow cooked pork belly, prawn and chorizo paella, and Moroccan spiced lamb shanks. This fantastic collection is all you’ll need to create your own alehouse favourites.

Discover hearty recipes for beef and Guinness pie, Ploughman’s lunch, buttermilk fried chicken and pumpkin gnocchi, not to mention an array of sides and decadent desserts – chocolate stout pudding anyone?

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March 2013 £25.00 Hardback ISBN 9781742705545 272 pages, 240 x 192 mm Full colour throughout Food and Drink

Owners of London’s Caffé Caldesi, Caldesi in Campagna in Bray, and the Marylebone La Cucina Caldesi cooking school, Katie and Giancarlo Caldesi have a passion for Italian food. They have taught alongside some of the biggest names in Italian cuisine, including Gennaro Contaldo, Ursula Ferrigno and Valentina Harris. This is their fourth cookbook.

THE AMALFI COAST A CO L L ECT ION OF ITAL IA N R ECIP ES

Katie and Giancarlo Caldesi The Amalfi Coast features over 100 delicious recipes and stunning

Illustrated with stunning photographs that capture the Sophia

photographs from Italy’s picturesque Amalfi Coast.

Loren-style and elegance of this favourite destination, The Amalfi

Coast is a glorious and decadent celebration of the Amalfi Coast.

The Amalfi coast is one of Italy’s magical spots: a sun-drenched land that looks like a glamorous film-set, bursting with lemon trees, breathtaking scenery and food fit for a king. Join Katie Caldesi and her husband Giancarlo as they tackle the daring driving, precariously perched restaurants and hidden back alleys in search of the food that defines the area.

From Positano to Ravello, be inspired by Katie’s recipes, as well as the quirky locals she meets along the way. Feast on crispy pizza garnished with clouds of creamy mozzarella and fresh basil, delicious pastas drenched with tomato sauce and fresh seafood, and homemade tarts that taste like they’re straight out of nonna’s kitchen. From breakfast to cocktail hour, there’s a recipe to suit every occasion.

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40 |minestre 40 minestre soups | soups

| soups 41 | soups 41 minestre minestre

02_Soups_1st_pass.indd 40-41 02_Soups_1st_pass.indd 40-41

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Pesce alla griglia Fish on the grill

MiNT oi l

Handful of mint leaves 100 ml extra­virgin olive oil Juice of 1⁄2 lemon Salt, to taste

The flavour of this zingy oil explodes in your mouth. It is perfect for grilled fish or lamb. Depending on the strength of the mint you may need more leaves. I make small amounts of this oil as it tastes and looks better freshly made. If you are concerned about the cleanliness of the mint leaves (I am not since they grow in my garden) blanch them in boiling water for 10 seconds and then plunge into cold water. Dry well between sheets of kitchen paper.

On the whole the Amalfitani don’t tend to serve a side with fish. Instead, they drizzle it with locally made olive oil because the flavour of the fish is what’s important. However, one idea I loved was to make up an oil infused with mint and lemon.

Serve grilled fish with a drizzle of aglio olio, or an oil made from garlic, mint and white wine vinegar or lemon. Add parsley and salt and grind in a pestle and mortar. Guests chose if they want aceto (vinegar) or limone (lemon).

Put the mint leaves and olive oil in a food processor and whizz until smooth. Alternatively, you can use a pestle and mortar.

Add the lemon juice and salt to taste. Sieve through a fine mesh and pour into a small jug to serve.

Serves 4 350 g spaghetti or linguine 50 ml extra-virgin olive oil 2 medium squid, cleaned and cut into 1 x 3 cm strips 400 g fresh clams, cleaned 400 g fresh mussels, cleaned 4 raw king prawns, with shells 1 clove of garlic, peeled and finely chopped 1⁄2 fresh red chilli, depending on strength, finely sliced Handful of chopped parsley, roughly chopped 50 ml white wine 12 cherry tomatoes, halved Good pinch of salt

allo scoglio pasta from the roCks Scoglio is Italian for rock, so this dish is made with crustaceans fished from the rocks and tossed into bouncy, al dente lengths of pasta. The salty seawater is released from the shells as they cook and flavours the sauce along with chilli, garlic and fresh parsley.

Bring a pan of well-salted water to the boil and cook the pasta until al dente. Heat the oil in a large frying pan, add the squid and cook through for just a few minutes. Add the rest of the seafood, garlic, chilli and parsley. The shells will start to open in just a few minutes. When they are all open, pour in the wine and let it reduce for a couple of minutes.

Then add the cherry tomatoes and salt. Drain the pasta and toss in the sauce. Serve on warmed plates.

BaSil oi l

20 g basil leaves 100 ml extra­virgin olive oil Salt, to taste

Pasta

So often served in restaurants, made well basil oil adds beauty, colour and a delicate flavour to many dishes. It will keep out of the fridge for a few days but the colour will fade, so make small amounts as it is best served fresh.

Put the basil leaves and olive oil in a food processor and whizz until smooth. Alternatively, you can use a pestle and mortar.

Add the salt to taste. Sieve through a fine mesh and pour into a small jug to serve.

146 pesce | fish

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pesce | fish 147

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104 pasta

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pasta 105

24/10/2012 09:49

March 2013 £25.00 Hardback ISBN 9781742705705 272 pages, 275 x 220 mm Full colour throughout Food and Drink

Luke Nguyen is a renowned chef, author and restaurateur.

He has written three previous cookbooks - Secrets of

the Red Lantern, Songs of Sapa and Indochine - and has hosted his own television programmes. His latest series, ‘Luke Nguyen’s Greater Mekong’, is screened on UKTV’s Good Food Channel.

GREATER MEKONG A CU L I NARY JOURNEY FRO M CH IN A TO V IE T N A M

Luke Nguyen A visual and culinary adventure through one of the world’s most

The Greater Mekong cookbook contains over 70 recipes that celebrate

beautiful and exciting food regions, the Greater Mekong.

popular dishes as well as lesser-known regional delicacies. Sample chargrilled pork grilled in bamboo from Thailand, steamed lemongrass

The Mekong is one of Asia’s most famous rivers, twisting through

and dill fish from Laos, tea-infused sesame dumplings from China or

gorgeous rainforests and mountains. Join Luke Nguyen as he journeys

for the more adventurous, clay-pot cola chicken from Cambodia.

down the river, immersing himself in the cultures and communities of the countries he visits, learning stories and histories from each region

With heartwarming stories, breath-taking location photography and stunning images, Greater Mekong is a must-have cookbook that will be

as well as sampling and recreating local cuisines.

treasured for many years to come.

Luke begins his travels in China where he explores the centuriesold traditions of the Yunnan Province. He moves to Myanmar where he uncovers some of the country’s unique flavours, and then on to Northern Thailand, Laos, Cambodia and finally Vietnam, Luke’s homeland and the location of this mighty river’s floodplains.

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March 18th 2013 £18.99 Paperback ISBN 9781742705552 208 pages, 299 x 253 mm Full colour throughout Food and Drink

Donna Hay is the author of 21 top-selling books translated into nine languages, the editor-in-chief of the bi-monthly

donna hay magazine, host of her own television series and creator of a homewares collection with Royal Doulton.

As a working mum with two young boys, Donna’s simple yet delicious approach to food and entertaining has set a benchmark in food publishing and continues to inspire a new generation of cooks.

NO TIME TO COOK

ALSO AVAILABLE:

FR ESH & EASY REC IPES FO R A FAST FO RWA R D WO R L D

Donna Hay

SIMPLE DINNERS £18.99 Paperback ISBN 9781742704340 208 pages, 298 x 248 mm

The celebrated Donna Hay returns with her delicious, no fuss cooking, to offer up clever solutions for those who love good food and entertaining in our fast-paced age.

FAST, FRESH, SIMPLE £18.99 Paperback

The queen of delicious, simple food is back! If you love tasty, well-prepared food but don’t have time to slave over a hot stove, Donna Hay’s sumptuous new book is the answer to your prayers.

ISBN 9781742702063 208 pages, 298 x 248 mm

This is the only cookbook you will need when you’re time poor and after flavoursome meals - it’s food for every cook, every food-lover and every occasion.

SEASONS

Take heart from the simple combinations, which only need a couple of ingredients and a few minutes to let the intense flavours unfold. All this plus cheat’s notes, short cuts and hints on food styling, from one

£22.99 Paperback ISBN 9781742701998 320 pages, 281 x 252 mm

of the world’s leading cookbook writers.

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vegetable antipasti couscous

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March 2013 £20.00 Hardback ISBN 9781742704869 240 pages, 270 x 210mm Full colour throughout Food and Drink

Pam Talimanidis, along with her husband, runs the highly acclaimed Kosta’s restaurant. She divides her time between the restaurant, contributing to food magazines and holding a busy roster of cooking masterclasses. Each year she travels to Greece to spend time living a simple, uncluttered village life, fuelling her passion for Greek food.

À LA GRECQUE O U R GR EEK TABLE

Pam Talimanidis

À La Grecque dishes up inspiring, delicious recipes alongside a taste

Dotted throughout with a charming personal narrative, and

of Mediterranean life.

spectacular photography of breathtaking coastlines and mouthwatering dishes, À La Grecque stirs a yearning for the Mediterranean

Pam Talimanidis is one of the masters of simple and delicious Greek

and the alluring flavours of its cuisine.

cooking. Inspired by her husband’s Greek heritage and his home village of Polypetron, Pam has gathered an array of recipes, both traditional and modern, which showcase the incredible flavours of the cuisine.

Inventive but understated offerings include ribbons of silverbeet tossed with roasted walnuts and gorgonzola, and fillets of whiting simply dressed with olive oil, dill, lemon sauce and a tangle of shaved fennel. Uncover the recipes for authentic taramasalata and salt cod croquettes, and taste the sweet delights of rich chocolate tart and roasted nectarines served drizzled with mascarpone. This is Greek food at its best.

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March 2013 £14.99 Paperback ISBN 9781742704982 128 pages, 220 x 235 mm Full colour throughout Food and Drink/Children

With a background in early childhood teaching, Sabrina Parrini launched Little Kitchen, an organic cooking school and party venue for children and teens. Sabrina regularly features in cooking demonstrations at major food festivals, has her own line of child-friendly cookware and plans to revolutionise the way people look at improving children’s health and wellbeing. This is her third book.

HALF-HOUR HUNGRIES

ALSO AVAILABLE:

36 AWESOME DIS HES FO R K IDS TO M A K E W H E N TI M E IS S HORT !

LITTLE KITCHEN £12.99 Paperback ISBN 9781740667432

Sabrina Parrini

128 pages, 255 x 213 mm

Half-Hour Hungries gets kids into the kitchen with fun, quick-tomake recipes.

LITTLE KITCHEN AROUND THE WORLD £12.99 Paperback

Do your kids come in everyday after school hungry and desperate for something to eat, and fast? Look no further. Half-Hour Hungries is here to save the day! Designed to get children cooking, Half-Hour

Hungries is full of delicious, easy-to-prepare recipes that will take no more than 30 minutes to get from the pages of the book to the bowl. Recipes include savoury snacks such as nacho popcorn, cheesy twists, chicken satay sticks and corn muffins, to more substantial fare for when hunger really hits, including a risoni bake, burritos and the easiest, tastiest mac ’n’ cheese.

This book is a must-have for parents who want to offer up nutritious, home-cooked food within minutes and encourage their children into the kitchen at the same time.

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ISBN 9781742700434 120 pages, 254 x 116 mm

April 2013 £25.00 Hardback ISBN 9781742705569 256 pages, 254 x 203 mm Full colour throughout Food and Drink

Jonathan Phang has worked in the fashion industry for over two decades, managing the career of models such as Jerry Hall. As well as his fashion credentials, Jonathan has a long standing passion for food and cooking. He is currently filming a TV show, ‘Caribbean Hunger Phangs’, for the Good Food Channel, based on his Caribbean recipes.

He lives in London.

THE PEPPERPOT CLUB A CEL EBRAT ION OF CAR IBBE A N CUISIN E

Jonathan Phang The Pepperpot Club is a collection of family recipes and a nostalgic journey to the Caribbean.

Jonathan Phang grew up in a hectic Chinese/Caribbean household in London that was always packed with waifs and strays as well as the wonderful, rich smells of the next delicious meal. The Pepperpot Club is a stunning collection of Caribbean recipes alongside which Jonathan recounts a childhood defined by tales from the homeland, loud music, booming laughter, and his mother’s spicy aromatic cooking.

Jonathan’s Nanny Phang had a theory: if you cook food people love to eat, you will gain all you want from life. In this book he shares recipes from family and friends from all six races of the Caribbean – East Indian, Chinese, Mixed European, African, North American and indigenous Amerindian. Delicious, full-flavoured foods include meatball and glass noodle soup, Chinese ribs, jerk chicken, coconut cream pie and a kicker of a rum punch. Peppered throughout are Jonathan’s family photographs as well as stunning shots of the Caribbean.

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April 2013 £25.00 Hardback ISBN 9781742705712 256 pages, 255 x 225 mm Full colour throughout Food and Drink

Restaurateur and TV presenter Peter Kuruvita has been at the top of his profession for over 20 years. His cooking is influenced by his childhood spent in Sri Lanka, where he spent many happy hours in the kitchen watching his grandmother prepare traditional family recipes. His previous books include Serendip, and his current TV series is being aired on UKTV’s Good Food Channel this Spring.

MY FEAST WITH PETER KURUVITA RECI PES FROM T HE ISL A N DS O F T H E SO UT H PACIF I C , SR I L A NKA, INDONES IA A N D T H E P H IL IP P IN ES

Peter Kuruvita Peter Kuruvita takes the route less-travelled, through the cuisines of Sri Lanka and Oceania, a small region bursting with cultural diversity.

My Feast features recipes and beautiful location photography from Kuruvita’s successful television shows, ‘Island Feast’ and ‘My Sri 127

seafood

Lanka’ (screened on UKTV’s Good Food Channel). Peter explores the spirit and rich culture of Sri Lanka, the Philippines, Cook Islands, Aunty Tapuna’s crab and green mango

Indonesia and Vanuatu, and shares the secrets of their unique Asian and Oceania cuisines, blending traditional cookery from these remarkable locations with his own unique style of cooking.

My Feast is broken into seven chapters, categorised by type of food (street food, seafood, meat and more), rather than geography, making every chapter a dynamic exploration of the island nations and their exciting culinary offerings.

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Perched high above the ocean, Aunty Tapuna has her own little market garden in her yard and a good relationship with all the fisher people of the island. At the bottom of her house is a lovely little restaurant where she serves only the freshest food and her crabs are famous all over the Cook Islands. She is wonderful for sharing her famous crab recipe with me but the best part was hunting the crabs the night before with Dave the fisherman. serves 2

1 live mud crab (about 1.2 kg/2 lb 11 oz), rinsed and cleaned 100 ml (31/2 fl oz) olive oil 1 onion, finely chopped 1 teaspoon chopped garlic 11/4 teaspoons finely chopped ginger 2 tablespoon chopped mixed herbs (such as coriander/cilantro, basil, flat-leaf parsley, chives, dill, spring onion/scallion) 50 g (13/4 oz) butter salt and ground black pepper 4 green mangoes (they must be yellow inside), peeled and roughly chopped 100 ml (31/2 fl oz) white wine 1 small sprig basil, to serve Put the crabs in the freezer for 1 hour to immobilise them or in a bucket of iced water for 15 minutes. Pull off the top shell, pull out the spongy grey gills and remove the guts.

Chop the crab into 6 pieces and crack the large claws but leave them attached.

Heat the oil in a large heavy-based saucepan over medium heat. When hot, add the onion, garlic and ginger and cook for 5–6 minutes or until soft. Add the herbs and cook for another 30 seconds or until fragrant. Add the butter, season to taste, then add half the mango and stir for 3 minutes or until the mango starts to break down.

Add the wine to slow the cooking process, then add the crab, placing the claws in the pan first. Add the remaining mango on top, cover with foil, then a lid and cook over high heat, shaking the pan often to avoid sticking, for 5–7 minutes or until steam pushes through the lid. Carefully remove the lid, garnish with the basil sprig and serve immediately.

April 2013 £22.99 Hardback, £11.49 ebook ISBN 9781740667371 768 pages, 245 x 185 mm Black and white text Food and Drink

Margaret Fulton is everyone’s favourite grandmother.

With a career spanning more than 50 years, she has transformed the Australian food scene with her easy approach to making delicious meals.

ENCYCLOPEDIA OF FOOD & COOKERY 30TH ANNIVERSARY E D IT IO N

Margaret Fulton

A special 30th Anniversary edition of Margaret Fulton’s classic food encyclopedia.

The Encyclopedia of Food & Cookery is the definitive collection of Margaret Fulton’s recipes and life’s work. In one authoritative volume she provides helpful guidance and inspiring ideas on how best to use everyday foods and exotic flavours – from what to consider when buying ingredients to basic preparation and cooking tips.

For Margaret Fulton, her greatest enjoyment is in sharing her cooking knowledge to help you bring good food into your home. Her

Encyclopedia of Food & Cookery is the essential cooking companion, and the first book you’ll reach for to find dependable advice in the kitchen.

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April 2013 ÂŁ25.00 Hardback ISBN 9781742705583 256 pages, 254 x 203 mm Full colour throughout Food and Drink

Food bloggers David Frenkiel and Luise Vindahl live in Stockholm with their daughter, Elsa. During the day, David works as a magazine art director and after hours is the creative mind behind their blog, Green Kitchen Stories.

Luise is the happy health freak in the partnership who comes up with all kinds of delicious wheat-free and sugarfree recipes.

THE GREEN KITCHEN OV ER 8 0 DELIC IOUS VEGE TA R IA N R ECIP ES FO R EV E RY DAY

David Frenkiel and Luise Vindahl

A beautiful vegetarian cookbook full of healthy family recipes,

to share with friends. Have your cake and eat it too with the nutritious

from the inspiring Green Kitchen Stories blog.

frozen pink cheesecake, cherry and blueberry crumble and licorice ice cream. Discover an array of soups, salads, juices and small bites that are simple to make but bold in flavour and stunning in presentation.

David Frenkiel and Luise Vindahl are the new faces of exciting vegetarian food. Their Green Kitchen Stories blog has a cult following and continually inspires people around the world to cook super-tasty,

Start your love-affair with vegetarian eating with The Green Kitchen.

healthy vegetarian recipes using only natural ingredients. In their

Featuring gorgeous photography throughout, this beautiful cookbook

book, The Green Kitchen, they delight meat-eaters and non meat-

will inspire everyone to cook and eat food that is good for the body

eaters alike as they share over 80 of their favourite family recipes.

and soul.

Combining everyday pantry staples with fresh, in-season produce, David and Luise tell the stories of their family kitchen, affirming just how easy it is to create nourishing, well-balanced dishes on a daily basis. Learn how to whip up spinach muffins for breakfast, warm faro salad for lunch, and vegetable lasagne with lemon ricotta for a supper

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Summer Berry Pancake Cake

PANCAKE BATTER 200 g (7 oz/1½ cups) buckwheat flour 3 large eggs

225 g (8 oz/1½ cups) fresh blackberries, mashed with a fork 120 ml (4 fl oz/½ cup) nut butter (see

480 ml (1 pt/2 cups) oat milk 240 ml (8 fl oz/1 cup) water 1 tbsp melted coconut oil (more for frying)

page XX) 120 ml (4 fl oz/½ cup) date sauce (see page XX) 480 ml (1 pt/2 cups) organic heavy

a pinch of salt

cream (cow, oat or soy)

LAYERS 3 ripe bananas, sliced thin 225 g (8 oz/1½ cups) fresh raspberries, mashed with a fork

TOPPING 150 g (5 oz/1 cup) fresh raspberries 140 g (4 oz/1 cup) fresh blackberries 2 tbsp pistachio nuts, chopped

S er ves 1 0 I have made different versions of this

To make the batter, add all the ingredients to a large mixing bowl and

cake since I was a child, and I never

whisk vigorously until you have a smooth batter. Make sure that there

get tired of it. I think it is so beautiful

are no lumps of flour left. Refrigerate for 20 minutes. Give it a good

with all those stacks of pancakes, and

whisk after you have removed it from the fridge, as the flour tends to

the berries and cream squishing out

sink to the bottom.

from the sides. Traditionally you put

Heat a 20-cm (8-in), preferably non-stick, frying pan on medium-high

jam between the layers, but we stick to

heat. When the pan is hot, add a few drops of oil and about 80 ml

fresh fruit, nut butter and date sauce.

(2½ fl oz/1/3 cup) of the batter. Tilt the pan until the batter is evenly

The pancakes should be very thin, so

distributed. Fry for 45–60 seconds on each side, until the pancakes are

we always use a non-stick frying pan

golden and can be flipped easily with a spatula. Fry all of the pancakes –

when we make these. You can prepare

the batter should make about 15 – and place on baking paper to cool off.

the pancakes one day in advance and

Layer with baking paper between the pancakes to stop them sticking

assemble the cake just before serving.

together.

To assemble the cake, pour the cold cream into a large chilled bowl.

Use an electric hand mixer or a whisk to whip it until soft peaks form.

Set aside. Put the first pancake on a cake stand. Spread a layer of thin slices of banana evenly over the top. Add another pancake and top it with about ½ cup mashed raspberries. Then continue with next pancake and ½ cup mashed blackberries. Continue with another pancake and carefully spread a thin layer of nut butter and date sauce on it.

Add another pancake and spread with a layer of whipped cream.

Then start all over with the banana layer. Continue until all the pancakes are covered. Top with whipped cream, fresh fruit and finely chopped pistachios.

GREEN KITCHEN STORIES

Cardamom & Apple Buns Decadent Beetroot & Chocolate Cake Carrot, Coconut & Banana Cupcakes

236

237

sweets & treats I have this strange habit, which I don’t even think about,

Simple Chocolate Mousse

but drives Luise crazy. Apparently I always leave a small piece of whatever

Double Chocolate Raspberry Brownie

I cook/bake/eat behind. It can be two spoonfuls of salad in a bowl, four

Frozen Strawberry Cheesecake on a Sunflower Crust Fruit Roll-Ups Cantaloupe Granita with Lemon & Mint Hemp Protein Bars Vermouth-baked Vanilla Peaches with Pistachio Crumble Cold Red Berry Soup with Cream Spirulina Chocolate Truffles Summer Berry Pancake Cake

SWEETS AND TREATS

strawberries in the box, or a tablespoon of flour in the bag when I am baking. My own theory is that I think it is good to save it for later. But truth be told, we only end up with ridiculously small portions of leftovers, and half empty bags of flour in the pantry. Hopefully, if you try any of the sweets and treats in this chapter, there will be no leftovers. Our fingers are crossed that you and your family will lick the bowls, ask for second servings, and reach for the last piece.

All our desserts are sweetened with natural sweeteners, baked with whole grains, and here and there we have even added some vegetables to them. Our intention has never been to make anything less indulgent than you are used to. In our opinion, a cake that combines the subtle aroma of a beetroot, with dark decadent chocolate, the soft texture of spelt flour and the toasty tones from maple syrup, is far more intriguing than any sugar and flour cake on the market. We are all about natural flavours and hope we can get you hooked, whether you are trying our cold berry soup, cardamom flavoured buns or double chocolate raspberry brownies.

GREEN KITCHEN STORIES

210

211

SWEETS AND TREATS

GREEN KITCHEN STORIES

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148

149

FAMILY DINNERS

May 2013 £12.99 Hardback ISBN 9781742704906 192 pages, 210 x 167 mm Full colour throughout Food and Drink

Gabriel Gaté is a chef, author and cookery teacher, known for his modern take on classic French dishes and simple, easy to follow recipes.

A TASTE OF FRANCE REGI O N AL FRENC H CU ISIN E

Gabriel Gaté

Lovers of french food will delight in this wonderfully evocative recipe collection of classic French dishes.

A Taste of France takes the reader on a gastronomic tour of regional France, introducing the classic yet simple recipes from each region. Compiled by Gabriel Gaté, this book is a must-have for lovers of French cuisine.

Antonia Pesanti, who has spent much time travelling around France, illustrates this beautiful cookbook, interpreting and portraying French life through her stunning drawings, from pretty patisserie windows to charcuteries and street markets.

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June 2013 ÂŁ12.99 Hardback ISBN 9781742706115 112 pages, 254 x 190 mm Full colour throughout Food and Drink

Paige Couture is a chef and food writer based in Paris. She is passionate about getting anyone and everyone into the kitchen to enjoy the delights of cooking good food. This is her second book.

POP! Paige Couture

Discover 40 recipes for fantastic popcorn flavours both sweet and savoury, as you adventure through popcorn land.

POP! contains 40 unique recipes for popcorn flavours. Adventure through popcorn land and discover scoff-worthy savoury popcorn flavours such as chilli–lime, cajun-spiced, wasabi, burnt butter and sage, Texas barbecue, and mustard and cheddar.

For those with a sweet tooth, indulge in the sweet delights of pistachio caramel, marshmallow, maple bacon, peanut butter and chocolate, pecan pie, sweet cinnamon and candy cane. Easy to follow recipes in this fun and quirky cookbook make popcorn the treat of choice!

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May 2013 £22.99 Hardback ISBN 9781742705200 256 pages, 270 x 205 mm Full colour throughout Food and Drink

Ragini Dey runs her own restaurant, The Spice Kitchen, which has now expanded to Include Indian cooking and spice-appreciation classes and has become renowned for making everything from scratch, right down to the pickles, chutneys and spice mixes.

Seafood

SPICE KITCHEN Ragini Dey

Spice Kitchen takes a fresh approach to the much-loved Indian Serves 4

cuisine, with an emphasis on street food and regional dishes.

A very famous Prawn Curry from Bengal. Try to use the largest freshest prawns as possible. This is the most requested dish in my family for special occasions. The Hindi word for cream is ‘Malai’ but here we are referring to the coconut creaminess of the gravy rather than the actually dairy cream. Sometimes found in restaurant menus, unfortunately it is usually an anemic and distorted version. Make your own for the ultimate taste sensation.

Heat oil on medium heat in a wok. Toss the cleaned prawns shelled or with the heads and tails left on with salt and tumeric.

The heads contain fabulous flavour and are considered a delicacy. Even if you do not want to eat them, try leaving the shells on till the curry is cooked for loads of additional flavour.

Deep fry a few at a time to seal, keep aside.

Spice Kitchen is a collection of Ragini Dey’s favourite Indian dishes.

Using a little of the same oil, add the whole spices and fry the onions until light brown (4 minutes), add the ginger, garlic paste, salt, sugar, tumeric and chilli powder. Cook for 2 minutes.

Forget about chicken tikka masala from your local takeaway and

The heads and tails left on with salt and tumeric. The heads contain fabulous flavour and are considered a delicacy.

Even if you do not want to eat them, try leaving the shells on till the curry is cooked for loads of additional flavour. Deep fry

Ingredients 1 kg Fresh prawns shelled (optional) and deveined Salt to taste 2 tsp Tumeric 100 mls Oil 2 cups Peeled and largely diced potato

The Gravy 2 tsp Chopped onion 2 tsp ginger and garlic paste

discover the delights of authentic regional curries and Indian

1 kg Red chilli powder 1 tsp Tumeric To taste Salt ½ tspSugar 1 cup Coconut milk

street food.

4 nos Green caradmon

49

2 .5 cm Cinnamon stick 4 nos Cloves

a few at a time to seal, keep aside. Using a little of the same oil, add the whole spices and fry the onions until light brown (4 minutes), add the ginger, garlic paste, salt, sugar and other things until it is very lovely and lovely and yummy and other thingschilli powder.

Cook for 2 minutes. Add a little water then the potatoes and simmer for 10 minutes.

Then add the coconut milk and prawns. Simmer on very low heat for another 10 minutes. The potatoes should be soft and prawns cooked.

Serve hot with steamed rice.

Choose from over 100 recipes in the book, including popular dishes such as roasted lamb shank masala, pork belly ribs with curry leaves, coconut and tomato, and twice-cooked fish jhalferazie as well as traditional recipes for chutneys, pakoras and dal. Delectable desserts include halvas, kulfis and pancakes.

Spice Kitchen is divided into chapters according to ingredients and comes complete with a spice blends and breads section as well as a glossary. With an emphasis on exciting, authentic dishes that are easy to recreate at home Spice Kitchen is a must-have for lovers of fresh Indian cuisine.

24 | FO O D & D R IN K

Note: Canned coconut milk will suffice but if you can make your own with fresh grated coconut steeped in hot water and sieved, you’ll taste the difference.

May 2013

May 2013

£25.00 Hardback

£12.99 Hardback

ISBN 9781742704845

ISBN 9781742705842

380 pages, 271 x 216 mm

128 pages, 255 x 225 mm

Full colour throughout

Full colour throughout

Food and Drink

Food and Drink

Justin North is a chef and

Paige Couture is a chef and

restaurateur. He has spent

food writer based in Paris. She

several years training with

is passionate about getting

Raymond Blanc; at the age

anyone and everyone into the

of 22 he became Raymond

kitchen to enjoy the delights

Blanc’s youngest ever second

of cooking good food. This

Sous-Chef.

is her third book.

FRENCH LESSONS

THE JUNIOR CHEF COOK-OFF Paige Couture

R ECI PES AND T EC HN IQ UES FO R A N EW G ENERAT ION OF COO KS

Justin Nor th French Lessons uncovers the secrets behind beloved French

The Junior Chef Cook-Off is a fun, fresh and colourful introduction

dishes and shows just how simple it can be to recreate your

for budding chefs into the world of food.

French favourites.

French Lessons is a beautifully illustrated guide to mastering French

Say goodbye to packet mix and join the real food revolution! Impress

cooking. Drawing on his training and experience in the kitchens of

your friends as you whip up a tasty after-school snack, or give Mum or

French restaurants in Europe, Justin North reveals the mysteries

Dad the night off in the kitchen – The Junior Chef Cook-Off will show

of French cooking, clearly explaining the trusted techniques as he

you how.

guides home cooks through more than 300 delicious French dishes.

This is the perfect first recipe book for little chefs aged six and over.

This beautifully photographed book gives readers 23 individual

The 60 simple recipes are written especially for kids, with easy-to-

lessons, from basic stocks and soups, sauces and pastries, to

understand instructions and mouth-watering photography. Divided

steaming, poaching, braising and grilling. For lovers of French sweets,

into three categories – lunchtime and snacks, dinnertime, and sweets

learn the tricks of the trade to whip up stunning soufflés, meringues

and baking – this book offers recipes for every occasion, from cheesy

and fruit tarts. With more than 300 simple and straightforward

popcorn to lamb and veggie kebabs. Little chefs of all ages will be

recipes, French Lessons is a must-have for every kitchen, sure to

saying ‘no’ to shop-bought snacks and whipping up healthier, tastier

inspire anyone interested in French cookery.

treats in no time with the help of The Junior Chef Cook-Off.

25 | FO O D & D R IN K

June 2013 ÂŁ16.99 Paperback ISBN 9781740667678 336 pages, 235 x 175 mm Full colour throughout Food and Drink

Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has transformed the Australian restaurant scene with his innovative food, and his influence has now spread throughout Europe, Asia and the Middle East. Lucy Malouf is a food writer and editor based in France. Together with her former husband, she has coauthored Moorish, Saha, Turquoise, Saraban, and Malouf:

New Middle Eastern Food.

ARABESQUE M O DERN MIDDLE EASTE R N FO O D

Greg and Lucy Malouf In Arabesque, Greg Malouf draws his culinary inspiration from

Tuck into the delicious simple supper recipes, including lamb rump

childhood memories, family traditions and his travels throught the

with pistachios and peppercorns, and finish off with the sumptuous

Middle East, North Africa, the Eastern Mediterranean and Moorish

rose-scented plum jelly and pine nut praline icecream.

Spain.

Greg and his writing partner Lucy present a comprehensive A-Z of ingredients widely used in Middle Eastern cooking, from basics such as almonds, lemons and yoghurts, to lesser used ingredients such as rosewater, pomegranate and sumac. Arabesque welcomes the stars of Arabic cooking into the modern kitchen with descriptions and history of each ingredient, as well as invaluable tips on how to select, prepare and cook them in delicious and exciting recipes.

This award-winning collection of 170 recipes includes several of Greg’s signature dishes, such as salmon kibbeh nayeh and little pigeon bisteeya, alongside imaginative dinner party ideas like cardamom honey-glazed roast duck.

26 | FO O D & D R IN K

27 | FO O D & D R IN K

July 2013 £25.00 Hardback ISBN 9781742706016 160 pages, 263 x 200 mm Full colour throughout Food and Drink

Rebecca Seal is a journalist, editor, TV presenter and author based in London. Her work has been published in publications including the Financial Times, Guardian,

The Sunday Times, Glamour and Grazia. She is currently resident drinks expert on Channel 4’s Sunday Brunch TV programme. Steven Joyce is a photographer whose work has featured in countless newspapers, magazines and books. He lives in London.

ISTANBUL RECI PES FROM T HE HE A RT O F T UR K EY

Rebecca Seal Photography by Steven Joyce A stunning jaunt through the kitchens of Istanbul, featuring 75

Set against the backdrop of Steven’s stunning food and travel

delicious recipes and beautiful photographs from Turkey’s most

photography, Istanbul is a colourful and exciting gastronomical

exciting city.

jaunt around one of the world’s most fascinating cities.

Step onto the streets of Istanbul and you’ll see a city of wonderful contradictions: wander out of an edgy bar and you’re likely to turn a corner and stumble across colonial-era embassy buildings and tea houses brimming with old men playing okey. It’s this fascinating culture, where East meets West, that inspired Rebecca Seal and Steven Joyce to create Istanbul, a food tour of this wonderful city.

Rebecca’s easy yet delicious recipes capture the flavours of Turkey, incorporating both modern and traditional flavours. Whip up Cilbir - Turkish poached eggs and garlic - for a lazy Sunday breakfast, or aubergines stuffed with lamb for a satisfying lunch. Learn about the key Turkish ingredients that are not only easy to find but will make your dishes taste authentic.

28 | FO O D & D R IN K

29 | FO O D & D R IN K

July 2013 £16.99 Hardback ISBN 9781742705934 160 pages, 220 x 220 mm Full colour throughout Food and Drink

Julie Fisher gave up her job as a photographer to make bespoke ice creams. She sells Ruby Violet’s homemade ices from an ice cream parlour and food van in London’s Tufnell Park, as well as at Tufnell Park Market on the weekends.

RUBY VIOLET’S ICE CREAM DREAMS I CE CR EAM, SORBETS, BO M BES, P E A N UT BR IT T L E A ND M ORE

Julie Fisher Make ice cream your dessert centrepiece with Ruby Violet’s Ice Cream

Dreams, as you learn how to make stunning ice cream, bombes, cakes, wafers and biscuits.

Ruby Violet’s Ice Cream Dreams is the book that ice cream lovers have been waiting for. Filled with over 50 brain-freezingly good ice cream recipes, there’s an addiction waiting to happen for even the most lacklustre ice cream fan. Rediscover childhood favourites such as classic vanilla and raspberry ripple, experiment with the more exotic cardamom and lemon or honey and pistachio, and delight in the grownup boozy elderflower and Prosecco or mulled wine ice cream.

Once you have mastered the simple ice cream recipes, Julie teaches you how to turn them into stunning bombes, arctic rolls and cakes, making ice cream your show-stopping dinner party dessert of choice. Master a killer selection of fruity sorbets like spicy lime and pink grapefruit, and learn to make meringues with your leftover egg whites, almond nut brittle, wafers and an extremely addictive caramel sauce.

30 | FO O D & D R IN K

August 2013 ÂŁ22.99 Paperback ISBN 9781742705392 768 pages, 234 x 153 mm Black and white text Food and Drink

A respected wine critic and vigneron with over 40 years of experience, James Halliday is an unmatched authority on every aspect of the wine industry, and is constantly in demand as a wine judge.

JAMES HALLIDAY AUSTRALIAN WINE COMPANION 2014 TH E BESTSELLING AN D D E FIN IT IV E GUID E TO AU ST RALIAN WINE

James Halliday An indispensable reference for all enthusiasts of Australian wine, the

James Halliday Australian Wine Companion is the most authoritative and entertaining guide to Australian wine.

The James Halliday Australian Wine Companion is the No. 1 bestselling guide on wineries and wine in Australia. Keenly anticipated by winemakers, faithful collectors and wine-lovers alike, the 2014 edition has been completely revised and updated to bring you up-to-the-minute information.

Halliday shares his extensive knowledge of wine via detailed tasting notes, as well as alcohol content, price and a value rating. He provides important details on wineries in addition to biographies on each.

31 | FO O D & D R IN K

33 | FO O D & D R IN K

OT H ER TITLES

3 4 | FO O D & D R IN K

February 2012 £9.99 Paperback, £4.99 ebook ISBN 9781742705033 208 pages, 210 x 135 mm Black and white text Memoir/Non-fiction

Michael Schofield lives with his family in California, where he teaches English at California State University.

JANUARY FIRST A CHI L D’S DESC ENT IN TO M A D N ESS A N D H E R FATHER ’S ST RUGGLE TO SAV E H E R

Michael Schofield A harrowing memoir from the father of a seven-year-old girl

As January’s father, Michael, does the rounds of child psychologists,

diagnosed with child-onset schizophrenia.

doctors and locked hospital wards, he provides an unflinchingly honest account of parenting, alongside an indictment of the lack of care for

January First is the desperate story of one father’s mission to find

children with severe mental illness. January is eventually diagnosed

out what is so different about his highly intelligent seven-year-old

with one of the most acute cases of child-onset schizophrenia that

daughter. Since she was a baby, January has kept her parents on

doctors have ever seen: potent psychiatric drugs that would level

their toes: as a newborn she slept for only twenty minutes at a time,

most adults barely faze her and she hallucinates 95 percent of the

as a one year-old she spoke in complete sentences, at two she asked

time that she is awake. As her behaviour becomes ever more alien,

about negative numbers and by three she had hundreds of imaginary

Michael refuses to give up on January. January First is the story of his

friends. But when her brother Bodhi arrives, her behaviour becomes

passionate and persistent dedication to his troubled little girl.

increasingly violent. Her never-ending delusions and hallucinations are now interspersed with paroxysms of rage and her parents are forced to make the decision to live in separate one-bedroom apartments – communicating with walkie-talkies to keep her brother safe.

3 4 | OT H E R T IT L ES

February 2013 £8.99 Hardback, £4.49 ebook ISBN 9781742705576 144 pages, 185 x 135 mm 2 colour with illustrations Creativity/Motivation

Rod Judkins is a fine-artist and lecturer in creative thinking at several colleges, including Central St Martins. Since graduating from the Royal College of Art he has had numerous solo art exhibitions in London and abroad. This is his first book.

CHANGE YOUR MIND 57 WAYS TO UNLOC K YO UR CR E AT IV E SE L F

Rod Judkins Change Your Mind reveals 57 insights on how to become more

stop them from thinking of themselves as creative. This self-belief

creative at work, at home and at play. With real-life insights into

accounts for 90 percent of their success. Follow these 57 insider

the minds of writers, artists and musicians, from Picasso to Paul

tips, which include nuggets of wisdom such as the importance of

McCartney, Change Your Mind will unlock the creative genius you

focus, why you should never wait for inspiration and how you should

always knew you were.

always turn a failure into success.

Everyone wants to be more creative. Being creative makes life more fun and interesting. But many believe the common misconception that creativity is something you are born with and others can only envy.

Creativity is a skill that everyone can learn and benefit from, whether you’re trying to start your own business, write music, come up with new ideas at work or just change your way of looking at the world.

In Change Your Mind, Rod Judkins reveals that ‘creative’ people are no more creative than the rest of us. Rather, their gift is that they believe they are creative, and because of this, they are. Many of these people lack traditional artistic abilities (Francis Bacon couldn’t draw, so he didn’t; Andy Warhol couldn’t paint, so he didn’t), but that doesn’t

35 | OT H E R T IT L ES

Great artists, designers, musicians and writers are ... ordinary

February 2013 £7.99 Hardback, £3.99 ebook ISBN 9781742705095 128 pages, 165 x 115 mm Black and white text Gift/Inspiration

Domonique Bertolucci is a motivational speaker and author. Passionate about ‘real’ success, her client list reads like a who’s who of CEOs and corporate figures, award winning entrepreneurs and celebrities. Her workshops are attended by people from all walks of life, from all around the world.

LOVE YOUR LIFE U P L I FTI NG T HOUGHTS TO T RA N SFO R M A N D IN SP IR E

Domonique Ber tolucci A collection of uplifting messages to inspire you to discover your inner (and lasting) happiness.

Love Your Life provides daily affirmations to inspire happiness and control over our lives. Combining inspirational words and famous quotes from international thought leaders, this book highlights ways we can integrate positive ideas into our lives to improve them day-byday. The simple yet powerful messages will make a difference to the way you feel about yourself and spur you on to lead the life you want.

Turn to Love Your Life for thought-provoking mantras such as “The true sign of intelligence is not knowledge but imagination” (Albert Einstein). Be encouraged by the small steps you can take to discover a new way of looking at life: “Find the time to dream. The real thing that holds most people back is lack of imagination”.

36 | OT H E R T IT L ES

February 2013 £7.99 Paperback, £3.99 ebook ISBN 9781742705248 192 pages, 198 x 131 mm Black and white text Business/Inspiration

Geoge Beahm is the author of more than 30 books on business and popular culture, including the bestselling

I, Steve: Steve Jobs in his own words.

BILLIONAIRE BOY

ALSO AVAILABLE:

M A RK ZUC KERBURG IN H IS OW N WO R DS

IMPATIENT OPTIMIST

Edited by George Beahm

BILL GATES IN HIS OWN WORDS

Billionaire Boy is a revealing insight into the mind and vision of the world’s youngest billionaire and founder and CEO of Facebook.

£7.99 Paperback, £3.99 ebook ISBN 9781742704432 176 pages, 198 x 129 mm

Call him a nerd or an ‘Alpha Geek’ but Mark Zuckerburg, founder and

Non fiction

CEO of Facebook, is in charge of one of most successful companies in the world. Was it just luck and good timing, or is Zuckerburg a new type of visionary leader with the keys to business success in our fast-

THE SUN KING RUPERT MURDOCH IN HIS OWN WORDS £7.99 Paperback, £3.99 ebook

moving digital world?

ISBN 9781742704425

At the helm of Facebook, Zuckerburg not only has to run fast to maintain the social media company’s high profile success, but also

176 pages, 198 x 129 mm Non fiction

needs to fight to stay ahead of some of the richest, most talented and most aggressive companies in the world. Billionaire Boy is a collection of quotations taken from interviews, presentations, media announcements and more, and provides significant insight into the

I, STEVE STEVE JOBS IN HIS OWN WORDS £7.99 Paperback, £3.99 ebook ISBN 9781742703589

new breed of business leaders of our modern age.

176 pages, 198 x 129 mm Non fiction

37 | OT H E R T IT L ES

February 2013

March 2013

£19.99 Hardback

£20.00 Hardback

ISBN 9781742705385

ISBN 9781742705224

160 pages, 260 x 240 mm

192 pages, 260 x 240 mm

Full colour throughout

Full colour throughout

Sport

Sport

BLACK CAVIAR

CASEY STONER: VICTORY LAP

THE H O RS E T HAT CAPT UR E D T H E H E A RTS O F A N ATI ON A stunning photographic celebration of one of the greatest

An inside peek into the life of a champion motorcycle racer.

racehorses of all time.

Black Caviar is no ordinary racehorse. She is considered the

Casey Stoner is one of the world’s greatest in motorcycle racing. Filled with

best sprinter in the world and has won every race she has

sensational photographs and intriguing insights, Casey Stoner: Victory Lap

started, a feat unrivalled for over 150 years. As the current

celebrates his twelve-year career, from the great wins to the crashes and

Royal Ascot champion, Black Caviar has gained a popular

close calls.

following across the world. Here we see a first class celebration of this incredible racing champion.

Casey Stoner shot to international fame in 2000 after winning the English 125cc Aprilia Championship. In 2006 he turned to Moto Grand

Black Caviar is filled with stunning photographs and revealing

Prix and became World Champion at 21 years of age. This beautiful book

insights from her trainers, jockeys and owners as well as

offers revealing insights into the thoughts of this sporting champion as it

sporting writers from around the world. This beautiful book

documents Casey’s early years through to his spectacular riding skills and

reveals the power and endurance of Black Caviar and her

amazing wins in front of a worldwide audience. This is a rare and fascinating

amazing winning streak.

look at the mental and physical approach of a top rider.

38 | OT H E R T IT L ES

March 2013 £8.99 Hardback ISBN 9781742705941 176 pages, 155 x 155 mm Full colour throughout Gift

Jesse Hunter is a fashion designer and photographer who travels the world in his photography quests.

ALL THE LOVE IN THE WORLD Jesse Hunter

A visual feast celebrating the shape of the love heart found throughout the world.

All the Love in the World is a charming book of photographs captured

by Jesse Hunter who travelled the globe discovering the shape of the love heart in the most unusual places. As he found out, wherever you are in the world you will find the shape of the love heart: from a heart-shaped leaf in the local park, to a child’s t-shirt in Africa and an elephant’s adornments in India.

Uplifting and enchanting, this is a delightful gift of love for anyone with love on their mind.

39 | OT H E R T IT L ES

March 2013 £7.99 Paperback ISBN 9781742705682 40 pages, 300 x 150 mm Full colour throughout Humour/Craft

Kitty Barnett is a feline fanatic. She owns a pet shop called Paws and Relax, and lives in London with her twelve cats. This is her first book.

CAT HATS SI XTEEN PAPER HATS TO P UT O N YO UR U N SU SPECT ING KIT T Y

Kitty Barnett A stylish, humorous book full of fun, cut-out paper hats for your cat.

WAL L OF SHA ME* ely extrem e some ts Here ar al-life ca re e show happy, g thes in ll mode ts. ng ha shoppi

Cat Hats will revolutionise you and your cat’s playtime as you both get stuck into playing dress-up! This frolicsome book will appeal to anyone with a cute kitten and a sense of humour.

Co

McNulty

dy

Everyone who owns a cat knows how adorable and hilarious they look

Pippin

y Perc

in a little hat. Cat Hats features sixteen easy-to-construct paper hats

Kandy

in fun designs: dress your kitty up as a sailor, queen, devil, frog and

Percy

more!

Dull photos of your cat will be a thing of the past as you get creative

a

Sam Shinobi

head for an impromptu photoshoot when she’s snoozing, these hats

Cody 6

4 0 | OT H E R T IT L ES

Chelse

Otto

with these easy to assemble hats. Light enough to pop on your cat’s will provide hours of entertainment.

Ruby Tuesday

Chelse

a

Gordon

Pippin

* Disclaimer: No cats were harmed during these photoshoots. The same cannot be said about the owners.

7

F RO GG Y M OG G Y

PUSSIFE

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I'm a hell cat!

SA NTA CL AW S

Not just for Christmas, this festive feline is a treat all year round.

CAPT AIN

MOG

cu

ta

cu

ta

rou

nd

the

lines

‘Ahoy there sailors, this is Capt ian Mogwash - the slickest seacat you’ll ever meet.’

Ho-Ho-Ho!

Nautical but nice

41 | OT H E R T IT L ES

ro

ne

Ribbet!

s

s cut aro u n d t h e l i ne

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H

April 2013 £12.99 Hardback, £7.49 ebook ISBN 9781742705316 288 pages, 210 x 135 mm Black and white text Wine

Andrea Frost has worked in PR and marketing for the wine industry and has been a freelance wine writer for over ten years. Her wine blog, newrubypress.com has a widespread following and has been nominated for Best New Wine Blog at the Wine Blog Awards. Andrea’s piece, The Invention of Wine, won the top editorial award in the Born Digital Wine Awards in London in 2012.

THROUGH A SPARKLING GLASS A N A–Z OF T HE WONDE R L A N D O F W IN E

Andrea Frost Through a Sparkling Glass is an A–Z of wine like no other, for those

Whether you read it from cover to cover, or flick to a random page,

Through a Sparkling Glass will introduce you to a world of pleasures

who love the finer things in life.

found in your wine glass.

This charming book celebrates the wonders of wine. Through a

Sparking Glass is packed with useful information and advice on wine, from wine production and varieties, to wine history and myth. Swot up on the key facts and become king or queen of wine trivia, or make wine-related errors a thing of the past as you teach yourself how to remove a Champagne cork the correct way.

Learn about the traditions, customs and modern manners of wine drinkers everywhere, and muse over the mystery of wine and the role it plays in our lives. Andrea Frost offers delightful and humorous life lessons alongside her wine know-how, as she ponders over the philosophy of life and its connections to our favourite alcoholic drink.

42 | OT H E R T IT L ES

April 2013 ÂŁ9.99 Hardback ISBN 9781742705828 (The French Cat) ISBN 9781742705835 (The French Dog) 64 pages, 180 x 153 mm Full colour throughout Gift/Photography

Rachael McKenna is the author of a number of best-selling baby, family and animal portrait books. She lives in the south of France with her husband, Andrew, and their baby daughter, Charlize.

THE FRENCH CAT & THE FRENCH DOG ( M I NI EDIT IONS)

Rachael McKenna Delightful mini hardback editions of the incredibly successful

The French Cat and The French Dog. The French Cat and The French Dog combine evocative photography of some of the world’s most beautiful countryside with an endearing celebration of our favourite animal friends.

After relocating with her family to the south of France, acclaimed photographer and self-confessed animal-lover Rachael McKenna turned her insatiable lens to capturing the scenes around her: the breathtaking vistas, the character-filled buildings and the animal inhabitants of her new home. These are perfect gift books for any animal lover or Francophile.

4 3 | OT H E R T IT L ES

April 2013 £4.99 Paperback ISBN 9781742704036 224 pages, 198 x 128 mm Black and white photographs and line drawings Humour/Gift

Christian Lander is a PhD dropout and creator of the phenomenally successful website Stuff White People Like.

Originally hailing from Toronto, Canada, he now lives with his wife Jess in Los Angeles.

STUFF WHITE PEOPLE LIKE (MINI EDITION) T HE DEFINIT IVE GUIDE TO T H E UN IQ UE TAST E OF M I L LIONS

Christian Lander Stuff White People Like is a hilarious guide to the little things white people enjoy so much - a good chuckle, fair-trade coffee, Apple products!

You know them, you see them every weekend at farmers’ markets and organic cafés, you might even be one of them! They love nothing better than sipping fair-trade gourmet coffee and leafing through the Sunday papers. Apple products, indie music, and vintage t-shirts make them weak at the knees. They are down with diversity and up on all the best microbrews, dinner spots, foreign cinema must-sees and authentic sushi. They believe they’re unique – yet somehow they’re all exactly the same.

They’re white people. Fortunately, here is a book that investigates, explains and offers advice for finding social success with the Caucasian persuasion. Kick back on your IKEA couch and lose yourself in the ultimate guide to the unbearable whiteness of being.

4 4 | OT H E R T IT L ES

May 2013 £9.99 Paperback £4.99 ebook ISBN 9781742701233 288 pages, 234 x 153 Black and white photographs Health/Non-fiction

Dr Bryan Mendelson is one of the world’s leading plastic surgeons. He trained at the Mayo Clinic and now runs the Centre for Facial Plastic Surgery in Melbourne, Australia. He is internationally renowned for his expertise in facial anatomy and is immediate past president of the International Society of Aesthetic Plastic Surgery.

IN YOUR FACE Dr Bryan Mendelson

This lively exploration of the history and science of plastic surgery looks at 500 years of the face – what we do to it, what it means for us, and what the future holds.

We humans have been modifying our faces for centuries: from medieval face-pulling competitions (often fatal) and criminal punishment in ancient India (rhinokopia), to post-war reconstructive surgery and contemporary cosmetic surgery. But what is it that compels us to go ‘under the knife’? Is it simply the pursuit of beauty, or is it a deeper drive for survival?

And why, with all our advances in medical science, does some plastic surgery look so bad? Open any women’s magazine and find at least one celebrity’s cosmetic surgery gone wrong. The truth is that kind of look is not really plastic surgery at all – it’s cosmetic surgery by underqualified practitioners using outdated techniques. Pick up

In Your Face to take an inside look at the good, the bad and the ugly from the world of plastic surgery.

45 | OT H E R T IT L ES

May 2013 £25.00 Hardback ISBN 9781742704999 224 pages, 252 x 200 mm Full colour throughout Interiors

Jason Grant is a highly regarded interiors and lifestyle stylist. His work has appeared in a number of magazines including Inside Out, Real Living, Elle Decoration and

Livingetc. When not creating beautiful interiors, he blogs at www.mrjasongrant.com.

A PLACE CALLED HOME Jason Grant

Let acclaimed stylist and blogger Jason Grant show you how to transform your house into the beautiful home you have always dreamed of.

If you’ve ever been envious of someone else’s home or lusted after the latest interiors, then A Place Called Home is for you! Jason Grant shares insider information on how to decorate your home just like a stylist. This book is filled with clever and fun ideas for your home, as well as information on where to find the coolest accessories and homewares.

In this highly illustrated, creative guide on how to create beautiful spaces, Jason explains how to gather your inspiration before you get started by using moodboards and other tips and tricks. He makes interior decorating more manageable by detailing the most important factors to consider in each room, from the kitchen through to the bedroom. Jason also addresses storage solutions, small spaces, outdoor areas, working with colour, recycling and finishing touches, and includes a global directory of all his favourite places to shop.

4 6 | OT H E R T IT L ES

Storage is all about everything having its own place.

But storage doesn’t mean hiding your possessions. It’s all about editing what’s on display and putting away what you don’t need.

47 | OT H E R T IT L ES

May 2013 ÂŁ9.99 Paperback ISBN 9781742705811 60 pages, 280 x 215 mm Full colour throughout Gift/Activity/Humour

EUROVISION SONG CONTEST DRESS-UP STICKER BOOK Create your own fabulous and tack-tastic outfits time and time again with the world’s first Eurovision Song Contest Dress-up Sticker Book.

Fun-loving fans of the Eurovision Song Contest will delight in this creative and hilarious sticker book. Use over 300 reusable stickers to dress up four different Eurovision contestants. Recreate classic costumes, or mix and match the outrageous hairstyles, glitter jumpsuits, gothic capes, platform shoes and sequined miniskirts of the hallowed Eurovision stage to construct your own spectacular outfits.

48 | OT H E R T IT L ES

May 2013 £12.99 Paperback, £6.49 ebook ISBN 9781742702582 208 pages, 210 x 135 mm Black and white text Memoir/Non-Fiction

Jo Case is a writer and reviewer who has been published in various magazines and newspapers. This is her first book.

BOOMER AND ME Jo Case An endearing story of a modern family and the hurdles they

Jo discovers that Asperger’s traits run in the family and that she herself

come across.

is a borderline case, prompting her to ponder the line between passion and obsession and ask the question: what is ‘normal’ anyway?

Felix is having trouble fitting in. Whether it’s pulling his pants down in the schoolyard or compulsively saluting particular cars because the car company sponsors his football team, Felix can never seem to say or do the right thing. And Jo is struggling to help him find his place as she juggles work and the ordinary demands of motherhood. But her beloved only child has been reading novels since he started school, amazes strangers with his encyclopedic knowledge of sports statistics, and displays a wit sharp beyond his years - could he be gifted? In fact, it turns out Felix has Asperger’s Syndrome.

This is the bittersweet, blackly funny story of a boy and his very twenty-first-century family, which declares that being different isn’t a disability - it just takes a bit of getting used to.

49 | OT H E R T IT L ES

July 2013 £12.99 Hardback, £6.49 ebook ISBN 9781742705859 480 pages, 234 x 153mm Black and white text Fiction

Bestselling author Katerina Cosgrove’s first novel,

The Glass Heart, achieved critical and commerical success.Born in Australia to Greek-Irish parentage, she is a writer and traveller with a particular interest in the Middle East. For Bone Ash Sky, Katerina travelled extensively through Armenia, Turkey, Lebanon and Syria in order to research the book.

BONE ASH SKY Katerina Cosgrove A powerful exploration of family, loyalty, love and secrets longhidden in the chaos and horror of war and displacement.

Bone Ash Sky is the story of a journalist who goes home to unravel three generations of war and genocide, love and renewal, in Armenia, Beirut and modern-day Lebanon. When Anoush Pakradounian embarks on her journey, she thinks she knows where she’s heading and who is right and wrong. Yet nothing about her family’s past is black and white.

In 1915 one million Armenians were marched into Syria by Turks and killed in the first genocide of the twentieth century. In 1982 Beirut came under Israeli siege for three months and 18,000 civilians died whilst another 30,000 were wounded. Anoush’s quest for answers is interwoven with the memory of ruined cities and vanished empires: Lake Van before the genocide, Beirut in civil war, Ottoman villas and desecrated churches, Palestinian refugee camps and torture chambers turned into nightclubs. Her search to find out the truth about her father, her grandparents and her own place in the story spans four generations and massive upheavals in the Middle East.

5 0 | OT H E R T IT L ES

51 | OT H E R T IT L ES

STATIONERY BRONWYN BANCROFT Bronwyn Bancroft

MAKE HEY! Pip Lincolne This beautiful stationery range by Pip

February 2013

This stylish stationery range

February 2013

Lincolne features original photographs

A5 Journal

by Bronwyn Bancroft features

A5 Journal

from Pip’s highly successful Make

Hey! craft book and celebrates Pip’s inimitable creative style. The collection

£6.99 Paperback ISBN 9781742705736 192 pages, 210 x 148 mm

distinctive style and includes

Full colour illustrations

journal, set of 3 mini notebooks

includes a journal, set of 3 mini notebooks and boxed notecards.

original artwork in Bronwyn’s

£6.99 Paperback ISBN 9781742705651 192 pages, 210 x 148 mm Full colour throughout

and boxed cards.

3 Mini Notebooks

3 Mini Notebooks

£8.99 Paperback

£8.99 Paperback

ISBN 9781742705743

ISBN 9781742705668

96 pages, 140 x 102 mm

96 pages, 140 x 102 mm

Full colour illustrations

Full colour throughout

Boxed Notecards

Boxed Notecards

£9.99 16 Notecards

£9.99 16 Notecards

ISBN 9781742705750

ISBN 9781742705675

120 x 120 mm

16 notecards, 120 x 120 mm

Full colour illustrations

Full colour throughout

BUNYIP Michelle Mackintosh This bunyip-inspired stationery range by Michelle Mackintosh features a quirky design and includes journal, set of 3 mini notebooks and boxed notecards.

February 2013 A5 Journal

3 Mini Notebooks

Boxed Notecards

£6.99 Paperback

£8.99 Paperback

£9.99 16 Notecards

ISBN 9781742704791

ISBN 9781742704807

ISBN 9781742704814

192 pages, 210 x 148 mm

96 pages, 140 x 102 mm

16 notecards, 120 x 120 mm

Full colour throughout

Full colour throughout

Full colour throughout

52 | OT H E R T IT L ES

BUTTONS Michelle Mackintosh This button-themed stationery range by Michelle Mackintosh includes fabric-covered journal, set of 3 mini notebooks and boxed notecards.

February 2013 A5 Journal

3 Mini Notebooks

Boxed Notecards

£6.99 Paperback with fabric cover £8.99 Paperback

£9.99 16 Notecards

ISBN 9781742705057

ISBN 9781742705064

ISBN 9781742705071

192 pages, 210 x 148 mm

96 pages, 140 x 102 mm

16 notecards, 120 x 120 mm

Full colour throughout

Full colour throughout

Full colour throughout

FLORIBUNDA Daniella Germain This unique stationery range by Daniella Germain follows on from her successful cookbook, My Abuela’s Table, a personal journey to the heart of ‘real’ Mexican food.

The fully illustrated stationery range includes journal, set of 3 mini notebooks and boxed notecards.

February 2013 A5 Journal

3 Mini Notebooks

Boxed Notecards

£6.99 Paperback

£8.99 Paperback

ISBN 9781742704777

ISBN 9781742704753

ISBN 9781742704760

£9.99 16 Notecards

192 pages, 210 x 148 mm

96 pages, 140 x 102 mm

120 x 120 mm

Full colour throughout

Full colour throughout

Full colour throughout

53 | OT H E R T IT L ES

EXPLORE April 2013 March 2013

£11.99 Paperback

£24.99 Paperback

ISBN 9781741174137

ISBN 9781741174014

192 pages, 185 x 98 mm

£32.99 Spiralbound

Full colour throughout

ISBN 9781741174113

Travel

488 pages, 280 x 217 mm Full colour throughout Travel

April 2013

May 2013

£29.99 Paperback

£11.99 Flexibound

ISBN 9781741174021

ISBN 9781741173796

432 pages, 280 x 217 mm

160 pages, 210 x 150 mm

Full colour throughout

Full colour throughout

Travel

Travel

5 4 | OT H E R T IT L ES

July 2013

Available

£29.99 Spiralbound

£7.99 Paperback

ISBN 9781741174120

ISBN 9781741173987

£22.99 Paperback

104 pages, 210 x 135 mm

ISBN 9781741174052

Full colour throughout

384 pages, 280 x 217 mm

Travel

Full colour throughout Travel Please note this title is now called

Rest Areas Guide to Australia

Available

Available

£7.99 Paperback

£7.99 Paperback

ISBN 978174173994

ISBN 9781741174007

104 pages, 262 x227 mm

104 pages, 247 x 277 mm

Full colour throughout

Full colour throughout

Travel

Travel

55 | OT H E R T IT L ES

BACK LIST

THE ARTISAN MARSHMALLOW

THE COMPLETE ASIAN COOKBOOK

THE COMPLETE MIDDLE EASTERN

COOKING FOR YOUR BABY AND

£9.99 Hardback

£30.00 Hardback

COOKBOOK

TODDLER

ISBN 9781742704524

ISBN 9781742701448

£30.00 Hardback

£18.99 Paperback

120 pages, 183 x 143 mm

640 pages, 280 x 240 mm

ISBN 9781742704920

ISBN 9781742701363

576 pages, 280 x 240 mm

192 pages, 230 x 195 mm

COOKING FROM THE HEART: A

E&O: EASTERN & ORIENTAL

FOUR SEASONS

FRENCH FOOD SAFARI

JOURNEY THROUGH JEWISH FOOD

COOKBOOK

£25.00 Hardback

£25.00 Hardback

£25.00 Hardback

£14.99 Paperback

ISBN 9781742700373

ISBN 9781742702353

ISBN 9781742702865

ISBN 9781742701776

356 pages, 233 x 195 mm

256 pages, 275 x 210 mm

320 pages, 252 x 200 mm

208 pages, 200 x 132 mm

THE GENTLEMAN’S GUIDE TO

GRAN’S KITCHEN

HAVE YOU EATEN?

ITALIAN FOOD SAFARI

COCKTAILS

£14.99 Paperback

£25.00 Hardback

£20.00 Hardback

£9.99 Hardback

ISBN 9781742705231

ISBN 9781742703817

ISBN 9781742700007

ISBN 9781742704104

193 pages, 262 x 227 mm

248 pages, 230 x 205 mm

248 pages, 275 x 210 mm

144 pages, 177 x 140 mm

58 | BAC K L IST

J’AIME NEW YORK

MALOUF: NEW MIDDLE EASTERN

MARQUE: A CULINARY ADVENTURE

MODERN FLAVOURS OF ARABIA

£35.00 Hardback

FOOD

£30.00 Hardback

£14.99 Paperback

ISBN 9781742704579

£30.00 Hardback

ISBN 9781742702339

ISBN 9781742702896

620 pages, 250 x 189 mm

ISBN 9781742701455

304 pages, 290 x 250 mm

208 pages, 250 x 210 mm

416 pages, 277 x 225 mm

A MONTH IN MARRAKESH

MOORISH

MY ABUELA’S TABLE

NATURE

£16.99 Paperback with flaps

£14.99 Paperback

£16.99 Hardback

£25.00 Hardback

ISBN 9781742704128

ISBN 9781742701370

ISBN 9781742701745

ISBN 9781742700502

305 pages, 240 x 192 mm

224 pages, 60 x 190 mm

128 pages, 268 x 204 mm

360 pages, 250 x 189 mm

NUOVO MONDO

PS DESSERTS

SAHA

SARABAN

£25.00 Flexibound

£25.00 Hardback

£20.00 Paperback

£20.00 Flexibound

ISBN 9781742703824

ISBN 9781742702049

ISBN 9781740667661

ISBN 9781742704562

224 pages, 260 x 215 mm

272 pages, 260 x 220 mm

352 pages, 255 x 244 mm

338 pages, 247 x 277 mm

59 | BAC K L IST

SOUTH AMERICAN GRILL

SOUTH EAST ASIAN FOOD

THE SPOOKY 3D KIDS’ BAKING BOOK

SUPER NATURAL EVERY DAY

£18.99 Paperback with flaps

£25.00 Hardback

£9.99 Spiral Hardback

£14.99 Paperback

ISBN 9781742703008

ISBN 9781740667777

ISBN 9781742703176

ISBN 9781742702056

176 pages, 222 x 204 mm

448 pages, 240 x 190 mm

64 pages, 220 x 195 mm

246 pages, 254 x 177 mm

SWEET PARIS

SWEETIE!

TEA AND CAKE

TOP OF THE CAKE POPS

£20.00 Hardback

£9.99 Hardback

£12.99 Hardback

£9.99 Hardback

ISBN 9781742701868

ISBN 9781742702919

ISBN 9781742701943

ISBN 9781742702544

160 pages, 263 x 200 mm

108 pages, 177 x 140 mm

128 pages, 218 x 176 mm

64 pages, 190 x 190 mm

TURKISH FLAVOURS

TURQUOISE

UNDER THE WALNUT TREE

VIETNAMESE STREET FOOD

£14.99 Paperback

£20.00 Paperback

£20.00 Hardback

£14.99 Paperback with flaps

ISBN 9781742702674

ISBN 9781740669276

ISBN 9781742702070

ISBN 9781742701424

192 pages, 250 x 210 mm

352 pages, 225 x 244 mm

432 pages, 250 x 190 mm

208 pages, 250 x 220 mm

6 0 | BAC K L IST

A LIVING SPACE

ANTONIO CARLUCCIO: A RECIPE

BE HAPPY

BIKE SNOB

£30.00 Hardback

FOR LIFE

£7.99 Hardback

£9.99 Hardback

ISBN 9781742703930

£20.00 Hardback

ISBN 9781740669634

ISBN 9781742700021

256 pages, 280 x 200 mm

ISBN 9781742703923

176 pages, 170 x 120 mm

225 pages, 185 x 133 mm

275 pages, 245 x 160 mm

BOWERBIRD

CADEL EVANS: THE TOUR

DARCEY BUSSELL

FIND & KEEP

£26.99 Hardback

£18.99 Hardback

£30.00 Hardback

£17.99 Puffy Hardback ISBN

ISBN 9781742705194

ISBN 9781742703855

ISBN 9781742703527

9781742704555

256 pages, 260 x 125 mm

304 pages, 234 x 153 mm

224 pages, 296 x 244 mm

220 pages, 260 x 240 mm

A FINE ROMANCE

THE GREATEST RACE

THE HAPPINESS CODE

HERE AND THERE

£20.00 Hardback

£25.00 Hardback

£7.99 Hardback

£12.99 Paperback

ISBN 9781742702247

ISBN 9781742703534

ISBN 9781742702483

ISBN 9781742701622

200 pages, 295 x 235 mm

216 pages, 285 x 260 mm

224 pages, 165 x 115 mm

200 pages, 210 x 135 mm

61 | BAC K L IST

HOPE

HOW TO BE A MAN

INTERIORS

IT’S NEVER TOO LATE

£10.99 Hardback

£14.99 Hardback

£30.00 Hardback

£7.99 Hardback

ISBN 9781742703756

ISBN 9781742702001

ISBN 9781742702346

ISBN 9781740665032

176 pages, 198 x 128 mm

304 pages, 220 x 170 mm

256 pages, 280 x 220 mm

176 pages, 165 x 115 mm

JUST SEW STORIES

LE SNOB: CHAMPAGNE

LE SNOB: CIGARS

LE SNOB: PERFUME

£16.99 Hardback

£8.99 Hardback

£8.99 Hardback

£8.99 Hardback

ISBN 9781742704180

ISBN 9781742701707

ISBN 9781742701714

ISBN 9781742704685

160 pages, 240 x 240 mm

144 pages, 170 x 104 mm

144 pages, 170 x 104 mm

144 pages, 170 x 104 mm

LE SNOB: SHOES

LE SNOB: TAILORING

LE SNOB: WHISKY

LORD SANDWICH AND THE

£8.99 Hardback

£8.99

£8.99

PANTS MAN

ISBN 9781742704678

ISBN 9781742701691

ISBN 9781742701721

£9.99 Hardback

144 pages, 170 x 104 mm

144 pages, 170 x 104 mm

144 pages, 170 x 104 mm

ISBN 9781742702599 304 pages, 198 x 128 mm

62 | BAC K L IST

MAKE HEY WHILE THE SUN SHINES

MEET ME AT MIKE’S

MEET ME AT MIKE’S CRAFTY

NEVER A GENTLEMEN’S GAME

£17.99 Spiral Bound Hardback

£15.99 Covered Spiral

JOURNAL

£20.00 Hardback

ISBN 9781742701318

ISBN 9781740666305

£10.99 Spiral Hardback

ISBN 9781742701936

152 pages, 224 x 214 mm

168 pages, 235 x 200 mm

ISBN 9781742701431

480 pages, 234 x 153 mm

176 pages, 212 x 180 mm

NOW IS THE TIME

THE QUEEN POSTCARDS

SCANDALOUS

SEW LA TEA DO

£7.99 Hardback

£6.50 Postcards

£9.99 Paperback

£17.99 Hardback

ISBN 9781740666541

ISBN 9781742702025

ISBN 9781742702735

ISBN 9781740668606

176 pages, 165 x 115 mm

20 Postcards, 158 x 133 mm

234 pages, 198 x 128 mm

152 pages, 228 x 190 mm

THE TESTIMONY

THE WAH NAILS BOOK OF NAIL ART

WALK TALL

WHY YOU’RE NOT MARRIED…YET

£9.99 Paperback

£9.99 Hardback

£7.99 Hardback

£8.99 Paperback

ISBN 9781742703572

ISBN 9781742703206

ISBN 9781742701844

ISBN 9781742704258

208 pages, 210 x 135 mm

96 pages, 180 x 160 mm

112 pages, 165 x 115 mm

190 pages, 198 x 128 mm

6 3 | BAC K L IST

CONTACT

SALES

Hardie Grant London Ltd Dudley House, North Suite 34-35 Southampton Street London WC2E 7HF T: +44 (0)20 7420 9340 E: info@hardiegrant.co.uk W: www.hardiegrant.co.uk

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Stephen King Managing Director Hardie Grant London Ltd T: +44 (0)20 7420 9340 E: stephenking@hardiegrant.co.uk

David Gooding Managing Director Abrams & Chronicle Books Ltd T: +44 (0)20 7713 2071 E: dgooding@abramsandchronicle.co.uk

Publicity For all publicity enquiries:

Andrew Whittaker London Sales Manager Abrams & Chronicle Books Ltd T: +44 (0)20 7713 2069 M: +44 (0)7804 420 839 E: awhittaker@abramsandchronicle.co.uk

Caroline Brown Publicist Hardie Grant London Ltd T: +44 (0)20 7420 9340 E: carolinebrown@hardiegrant.co.uk

ORDERS All orders and title availability enquiries for UK, Europe and Middle East: As of 1st January 2013, Abrams & Chronicle Books will move all order processing, customer services, credit control and warehousing functions to: Littlehampton Book Services Ltd Faraday Close Durrington Worthing West Sussex BN13 3RB Customer Services: T: +44 (0)1903 828501 F: +44 (0)1903 828801 E: customerservices@lbsltd.co.uk

Ewen Robertson UK Sales Manager Abrams & Chronicle Books Ltd T: +44 (0) 20 7713 2064 M: +44 (0)7841 827 636 E: erobertson@abramsandchronicle.co.uk Graeme Eaves Key Accounts Manager Abrams & Chronicle Books Ltd T: +44 (0)20 7713 2078 M: +44 (0)7507 372 449 E: geaves@abramsandchronicle.co.uk Tim Loynes Special Sales Manager Abrams & Chronicle Books Ltd T: +44 (0)20 7713 2072 E: tloynes@abramsandchronicle.co.uk Margaret Byron Head of International Sales Abrams & Chronicle Books Ltd

6 4 | CO N TACT

T: +44 (0)20 7713 2071 M: +44 (0)7939 662 379 E: internationalsales@abramsandchronicle.co.uk South of England, South Wales, North Wales, Midlands, North of England, Scotland Deborah Dyson Sales and Marketing Manager Publishers Group UK 63-66 Hatton Garden London EC1N 8LE T: +44 (0)20 7405 1105 F: +44 (0)20 7242 3725 E: Deborah.Dyson@pguk.co.uk sales@pguk.co.uk W: www.pguk.co.uk Ireland John Fitzpatrick Siobhan Mullett 58 New Vale Cottages Shankill County Dublin Ireland T: +353 1 2720020 M: +353 87 2 469 859 F: +353 1 2820491 E: fitzmullbooks@eircom.net France and Belgium Guillaume Ferrand Gunnar Lie & Associates Ltd 3 Linkside New Malden, Surrey KT3 4LA T: +44 (0)20 8605 1097 F: +44 (0)20 8605 1098 E: guilaume@gunnerlie.com Germany, Austria & Switzerland Gabriele Kern Publishers’ Services Zeigenhainer Strasse 169 D-60433 Frankfurt Germany T: +49 69 510 694Â

F: +49 69 510 695 M: +49 69 076 238 66 E: Gabriele.kern@publishersservices.de Italy Penny Padovani N.A. La Chiesa no. 9 52044 Pergo CORTONA (AR) Italy T/F: +39 0575 614338 E: penny@padovanibooks.com Spain & Portugal Jenny Padovani Rambla Poblenou 11 Escalera A n 4º 2ª Barcelona 08005 Spain M: +34 637027587 E: jenny@padovanibooks.com

NY 10010 United States T: +1 (212) 387 3400 F: +1 (212) 387 3535 W. www.rizzoliusa.com Ordering & Customer Services: Random House T: 800 733 3000 (US) T: 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 For all territories not covered above please contact Margaret Byron E: internationalsales@abramsandchronicle.co.uk

Eastern Europe, Russia & Greece Bill Bailey Publishers’ Representatives 16 Devon Square Newton Abbot Devon TQ12 2HR T: +44 (0)1626 331079 F: +44 (0)1626 331080 E: info@billbaileypubreps.co.uk Australia 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 The Americas Rizzoli International Publications 300 Park Avenue South, 4th Floor New York

65 | CO N TACT

INDEX SPRING 2013

14 39 20 46-47 26-27 22 58–63 53 40 36 37 38 49 50 8 8 49 38 40-41 35 6 50 23, 25 24 19 48

54–55 28 6 43 25 20 42 19 22 53 46 10–11 7 15

À La Grecque All the Love in the World Anderson Vindahl, Luise A Place Called Home Arabesque A Taste of France Backlist Bancroft, Browyn Barnett, Kitty Bertolucci, Domonique Billionare Boy Black Caviar Boomer and Me Bone Ash Sky Caldesi, Giancarlo Caldesi, Katie Case, Jo Casey Stoner Cat Hats Change Your Mind Chiodo, Tony Cosgrove, Katerina Couture, Paige Dey, Ragini Encyclopedia of Food and Cookery Eurovision Song Contest Dress-up Sticker Book Explore Fisher, Julie Feel Good Food French Cat, The & French Dog, The French Lessons Frenkiel, David Frost, Andrea Fulton, Margaret Gaté, Gabriel Germain, Daniella Grant, Jason Greater Mekong Great Pub Food Half-Hour Hungries

31 12 39 45 28-29 31

34 35 44 7 52 36 52–53 28 28 45 18 43 10 25 12-13 15 16 23 18 30 34 26 24 52-53 36 44 14 8-9 20-21 25 16-17 42 37

6 6 | IN D E X

Halliday, James Hay, Donna Hunter, Jesse In Your Face Istanbul James Halliday Australian Wine Companion 2014 January First Judkins, Rod Lander, Christian Lane, Rachael Lincolne, Pip Love Your Life Mackintosh, Michelle Malouf, Greg Malouf, Lucy Mendelson, Dr Bryan My Feast with Peter Kuruvita McKenna, Rachael Nguyen, Luke North, Justin No Time To Cook Parrini, Sabrina Phang, Jonathan POP! Kuruvita, Peter Ruby Violet’s Ice Cream Dreams Schofield, Michael Seal, Rebecca Spice Kitchen Stationery Stoner, Casey Stuff White People Like Talimanidis, Pam The Amalfi Coast The Green Kitchen The Junior Chef Cook-Off The Pepperpot Club Through a Sparkling Glass Zuckerburg, Mark

DUDLEY HOUSE, NORTH SUITE 34-35 SOUTHAMPTON STREET LONDON WC2E 7HF T: +44 (0)20 7420 9340 E: INFO@HARDIEGRANT.CO.UK W: WWW.HARDIEGRANT.CO.UK

ISBN 978-174270604-7

9 781742 706047